KR20020067171A - Wild Vegetable and Manufacturing Method for Thereof and Manufacturing Method for Tablet with Wild Vegetable Extract Powder - Google Patents

Abstract

PURPOSE: A process of preparing an edible wild plant drink is provided by extracting a component having excellent antioxidant power from Ligularia fischeri, Aster scaber, Solidago virga-aurea and Aster glehnii using microwaves and a solvent and then giving a palatable flavor. Tablets containing granular or powder of the edible wild plant extract as an effective component are also prepared. CONSTITUTION: This edible wild plant drink contains 0.3 to 0.5% by weight of an edible wild plant extract, 80 to 90% by weight of purified water, 0.2 to 0.5% by weight of an Astragali radix extract, 0.1 to 0.5% by weight of a Zizyphus jujuba extract, 0.01 to 0.05% by weight of a cinnamon bark extract, 5 to 12.0% by weight of sugar and fructose(1:1) and 0.05 to 0.21% by weight of citric acid. A washed edible wild plant is ground, extracted in a solvent and with microwaves of 100 to 300W and then filtered to produce the wild plant extract. The tablet contains 10 to 30% by weight of wild plant powder, 40 to 60% by weight of beer yeast powder and 10 to 20% by weight of polydextrose.

Description

Wild vegetable drink containing wild vegetable extract, manufacturing method of wild vegetable drink and manufacturing method of tablet containing powdered wild vegetable extract as active ingredient {Wild Vegetable and Manufacturing Method for Thereof and Manufacturing Method for Tablet with Wild Vegetable Extract Powder}

The present invention contains wild scent extract, bear squirt extract, seaweed odor extract or wormwood extract from the wild vegetables grown or grown in Yasan in Korea, the production method of sanchae beverages and powdered acid extracts as an active ingredient It relates to a method for producing a tablet.

In the past, wild vegetables have not received attention in terms of nutrition and taste, but teas and vegetables contain polyphenols and are reported to have antioxidant, anti-cancer, and fungal properties. Wild wild vegetables are also functional foods. As a result, the value of use is expected to be high.

As a wild vegetable, the perennial herb, Ligularia fischeri , Aster scaber , Seaweed ( Solidage virga-aurea ), Aster glehni , etc., may also contain polyphenols with excellent functional properties such as antioxidants. This is high. Hamm et al. Reported antimutagenicity in Korean wild vegetable juices. The extracts of bear and tuna were also highly antimutagenic by Ames test (Hamdeung, Korean Society of Food and Nutrition, 1997). In addition, the extracts of bear odor were extracted with water, methanol and ethanol, and the antioxidant activity of low density lipoprotein (LDL) of the extract was measured. Journal of Science, 1998).

Until now, wild vegetables have been consumed in the form of side dishes when eaten as a side dish, mainly in the form of subsidiary ingredients added to herbs or other side dishes, but if they are processed in the form of foods such as drinks or tea, functional ingredients can be easily consumed. In addition, polyphenols are easily soluble in water or alcohol, so they may be easily applied as processed foods. However, the favorite foods using such wild vegetables are not known on the market.

On the other hand, the first thing to consider in the processing of wild vegetables into beverages can be said to be an extraction method, it may be an important problem to choose an efficient extraction method. Already, reflux extraction has been used for extraction of many foods including wild vegetables, but it has been pointed out that it takes longer than 2 hours to extract and low extraction efficiency.

The microwave-assisted extraction method is a method in which microwaves are directly transferred from inside to outside of the food, so that extraction can be performed in a short time by using less solvent than conventional extraction methods such as reflux cooling extraction and Soxhlet extraction method. In particular, it is known to be effective in extracting the desired components rather than the total solids. Pare et al. Reported that peppermint oil of 0.3% was obtained by steam distillation with peppermint leaves for 2 hours while peppermint oil of 0.30 to 0.47% was obtained by microwave irradiation for 40 seconds. In addition, the results of the study showed that when extracted with ginseng at the same temperature and solvent conditions, oleoresin having saponin and ginsenoid of the same content as in the conventional 8-hour extraction was obtained by microwave extraction for 8 minutes. Is being reported. However, there are very few studies on the extraction of microwaves, the functional analysis of wild vegetable extracts, and processed products using wild vegetable extracts.

The present invention efficiently extracts the active ingredient from the bear odor, scented oyster, seaweed odor, wormwood using the microwave and the acidic beverage containing the acid extract, the production method of the acidic beverage and the powdered acid extract as an active ingredient An object of the present invention is to provide a method for producing a tablet containing.

1 is a manufacturing process diagram of the wild vegetable extract containing wild cherries extract, bear odor extract, seaweed odor extract or wormwood extract.

FIG. 2 is a manufacturing process diagram of a tablet containing the powdered acid extract of the manufacturing process diagram of FIG. 1.

The present invention consists of a method for producing an acidic beverage and an acidic beverage containing an acid extract and a method for producing a tablet containing the powdered acid extract of the previous.

First, the wild vegetable drink containing the wild vegetable extract of the present invention is 0.3-0.5% by weight of wild vegetable extract, 80-90% by weight of purified water, 0.2-0.5% by weight of Astragalus extract, 0.1-0.5% by weight of jujube extract, 0.01-0.05% by weight of cinnamon extract , Sugar: High fructose (1: 1) 5 to 12.0% by weight, citric acid 0.05 to 0.2% by weight, wherein the acid extract extract bear extract, sesame extract, seaweed extract or wormwood extract.

On the other hand, the manufacturing method of the wild vegetable drink and washing the wild vegetable;

Removing water and crushing the wild vegetables;

Adding crushed wild vegetables to water, 50-70% ethanol or methanol solvent, and then processing 100-300 W microwave energy for 1-15 minutes to obtain an extract;

Filtering and concentrating the wild vegetable extract;

0.3-0.5% by weight of the wild vegetable extract obtained in the above step and 80-90% by weight of purified water, 0.2-0.5% by weight of Astragalus extract, 0.1-0.5% by weight of jujube extract, 0.01-0.05% by weight of cinnamon extract, sugar and high fructose 5 to 12.0% by weight of the mixture in a ratio of 1: 1, 0.05 to 0.2% by weight of citric acid, characterized in that it comprises a step wherein the wild cherries, tuna odor, seaweed odor or wormwood.

When the acid extract is less than 0.3% by weight of the extract of wild cherries, bear odor extract, sesame odor extract, seaweed odor extract or wormwood extract in the production method of the acidic beverage, there is a problem of low flavor or antioxidant power of acid extract, taste and There is a problem of rejection in the fragrance, it is good to keep the extract of 0.3 ~ 0.5% by weight.

If the amount of purified water is less than 80% by weight, there is a problem of inadequate flavor, and if it is used more than 90% by weight, there is a problem of weak flavor, it is preferable to maintain the purified water 80 to 90% by weight.

Astragalus extract has a problem that the flavor of the astragalus is lowered when used less than 0.2% by weight, there is a problem that the flavor of the wild vegetable extract does not appear when using more than 0.5% by weight, the Astragalus extract is good to maintain 0.3 to 0.5% by weight.

Jujube extract is less than 0.1% by weight, the sweetness of the problem is weak, and when used more than 0.5% by weight, the sweetness is too strong problem, jujube extract is good to maintain 0.3 ~ 0.5% by weight.

If the cinnamon extract is less than 0.01% by weight, there is a problem that the flavor coordination with the wild vegetables is lowered. If the cinnamon extract is used more than 0.05% by weight, the palatability of the acidic beverage is lowered due to the strong irritancy of the cinnamon, and the cinnamon extract is 0.01 to 0.05% by weight. It is good to keep%.

A mixture of sugar and high fructose in a ratio of 1: 1 has a weak sweetness when used less than 5% by weight, and a sweetness is too strong when used more than 12% by weight. Fructose (1: 1) is preferably maintained at 5 to 12% by weight.

When citric acid is used less than 0.05% by weight, it is difficult to control the level of 3.8 to 3.9, which is an appropriate pH of the beverage. When it is used above 0.2% by weight, citric acid is too strong to reduce palatability of acidic beverages. It is good to keep the weight percentage.

In addition, the preparation method of the tablet containing powdered wild vegetable extract is concentrated to 50 ~ 70 brix of wild vegetable extract, such as sesame extract, bear odor extract, seaweed extract or wormwood extract for producing the above-mentioned wild vegetable beverage In order to add 10 to 20% by weight of glucose, and dried and 10-30% by weight of the powdered wild vegetable extract powder and 40 to 60% by weight of beer yeast powder and 10 to 20% by weight of polydextrose.

When the acid extract is concentrated below 50 brix, the storage property is lowered, and when it is used above 70 brix, it is difficult to handle the concentrate due to its strong consistency and the excessive energy is required during the concentration. There is a problem, and the extract of wild vegetables should be concentrated to 50 ~ 70 brix.

To add acid extract, less than 10% by weight, or more than 20% by weight of glucose, is not used for tableting, so it is better to use 10 to 20% by weight of glucose.

In the manufacture of tablets containing powdered wild vegetable extract, powder of wild vegetable extract, brewer's yeast powder, and polydextrose powdered powder of wild vegetable extract do not form granular powder when used less than 10% by weight. There is a problem, and when used in excess of 30% by weight, there is a problem that the granular structure of the powder is hardened in the granular powder,

Brewer's yeast powder has a problem that tableting is difficult when used less than 40% by weight, the strength of the tableted tablet is too strong when used over 60% by weight,

Polydextrose has a problem of low binding strength when used less than 10% by weight, and has a problem of hardening due to strong binding power when used above 20% by weight, and granules obtained by powdering wild vegetable extract during the manufacture of a tablet containing powdered acid extract It is preferable to use 10 to 30% by weight of powder, 40 to 60% by weight of beer yeast powder, and 10 to 20% by weight of polydextrose.

Hereinafter, the present invention will be described by the following examples and test examples. However, these do not limit the technical scope of the present invention.

<Example 1>

The total phenol content and the electron donating ability of extracts were analyzed by using water or 50 ~ 99% ethanol as a solvent for 10 minutes in a 60 ~ 210W intensity microwave apparatus The results are shown in Table 1.

Table 1. Extraction Effect and Electron Donating Ability of Phenol Components by Microwave and Solvents of Wild Vegetables

division Microwave Energy (W) 60 110 160 210 A B A B A B A B Booze water 3.3 63 3.5 64 3.5 64 3.5 64 C 3.5 61 3.5 62 3.6 62 3.4 62 D 3.5 62 3.5 63 3.3 63 3.3 63 E 0.4 31 0.4 31 0.4 32 0.5 31 Bear odor water 2.6 61 2.8 63 2.8 63 2.8 63 C 2.4 58 2.6 58 2.8 59 2.8 58 D 2.3 59 2.6 59 2.8 60 2.8 59 E 0.2 18 0.3 25 0.4 28 0.4 28 Seaweed smell water 2.7 60 2.8 61 3.0 62 3.0 62 C 3.0 59 3.2 60 3.2 61 3.1 61 D 2.9 60 2.0 61 3.1 62 3.0 62 E 0.3 18 0.4 20 2.5 25 0.5 24 Grub water 2.7 62 2.9 64 3.0 64 3.0 64 C 2.5 60 2.8 62 2.9 63 2.9 60 D 2.4 60 2.5 62 2.6 63 2.0 60 E 0.1 18 0.1 28 0.1 29 0.1 30

A:% total phenolic content

B: electron donating ability (EDA%)

C: 50% ethanol

D: 70% ethanol

E: 99% ethanol

<Example 2>

Water, 50-99% ethanol as a solvent, and the total phenol content and electron donating ability were analyzed for 1-15 minutes in a 150W intensity microwave apparatus. 2 is shown.

Table 2. Extraction Effect and Electron Donating Ability of Phenolic Compounds According to Microwave Processing Time and Solvent of Wild Vegetables

division Microwave Energy Processing Time (minutes) One 3 5 15 A B A B A B A B Booze water 1.8 64 2.3 66 2.5 66 2.5 66 C 2.4 62 2.6 64 2.4 64 2.4 64 D 2.2 60 2.3 62 2.3 63 2.3 63 E 0.1 28 0.4 38 0.5 30 0.5 30 Bear odor water 1.5 65 2.5 67 2.9 67 2.9 67 C 1.5 64 3.0 65 2.8 65 3.0 65 D 1.2 63 2.8 63 2.7 64 2.8 64 E 0.2 24 0.4 30 0.4 30 0.4 29 Seaweed smell water 2.3 64 2.8 68 2.8 65 2.8 65 C 2.3 63 2.5 65 2.5 64 2.5 64 D 2.0 62 2.3 63 2.3 63 2.3 63 E 0.1 25 0.1 30 0.1 29 0.1 28 Grub water 2.3 62 2.8 64 2.8 63 2.8 63 C 2.2 61 2.6 62 2.6 62 2.6 62 D 2.0 62 2.5 61 2.5 61 2.5 61 E 0.1 17 0.1 20 0.1 24 0.1 23

A:% total phenolic content

B: electron donating ability (EDA%)

C: 50% ethanol

D: 70% ethanol

E: 90% ethanol

<Example 3>

After washing the wild bear, tuna, seaweed or wormwood, the water was removed, and the bear, tuna, seaweed or wormwood was crushed to 20-50 mesh.

After adding the crushed bear odor, tuna odor, seaweed odor or wormwood to water and treating 100 ~ 150W microwave energy for 5-10 minutes to obtain the odor extract, tuna extract, seaweed odor extract or wormwood extract and filtered Bear extract was concentrated to 1.6 brix, sesame extract was 1.4 brix, seaweed extract was 1.4 brix, and wormwood extract was concentrated to 1.4 brix.

0.3 ~ 0.5% by weight of wild vegetable extract, 80-90% by weight of purified water, 0.2-0.5% by weight of astragalus extract, 0.1-0.5% by weight of jujube extract, 0.01-0.05% by weight of cinnamon extract, sugar: high fructose (1: 1) 5 to 12.0% by weight, 0.05 to 0.2% by weight citric acid was mixed as shown in Table 3 below to prepare an acidic beverage.

Table 3. Mixing ratio of wild vegetable beverage products (unit: weight%)

division Formulation ratio of wild vegetable drink Sample 1 Sample 2 Sample 3 Sample 4 Bear Extract 0.4 - - - Booze extract - 0.5 - - Wormwood Extract - - 0.5 0.3 Seaweed Extract - - - - Cinnamon Extract 0.02 0.02 0.02 0.02 Jujube extract 0.3 0.3 0.3 0.2 Astragalus Extract 0.5 0.5 0.5 0.2 Sugar: High fructose (1: 1) 10.0 10.0 10.0 10.0 Citric acid 0.15 0.12 0.12 0.12 Purified water 88.78 88.65 88.65 89.28 sum 100 100 100 100

<Example 4>

Each of the wild vegetable extracts, such as bear extract, sesame extract, seaweed extract or wormwood extract prepared in Example 3, was concentrated to 50 to 70 brix with a reduced pressure concentrator.

After the acid extract was concentrated, 15% by weight of glucose was added, and the powder was dried by spray drying by a known method, and then granulated powder was prepared. Tabret products were made at 60% by weight, and 10% by weight polydextrose.

Table 4. Composition of Wild Vegetable Tablets (Unit: wt%)

ingredient Sample 5 Sample 6 Sample 7 Sample 8 Bear Extract Granule Powder 30.0 - - - Sesame Extract Granule Powder - 30.0 - - Seaweed Extract Granule Powder - - 30.0 - Wormwood Extract Granule Powder - - 30.0 Yeast powder 60.0 60.0 60.0 60.0 Polydextrose 10.0 10.0 10.0 10.0

<Test Example 1>

Sensory evaluation personnel consisting of 25 men and women each performed sensory evaluation on Sample 1, Sample 2, Sample 3, and Sample 4 according to Example 3 by the 5-point scale method, and the results are shown in Table 5 below. .

The result of sensory test was the result of twenty-five males and five males, each of which scores were summed and divided by the number of people.

Table 5. Sensory Test Results of Wild Vegetable Beverage

sample flavor incense color Comprehensive Preference Sample 1 4.4 4.6 4.7 4.6 Sample 2 4.3 4.5 4.7 4.5 Sample 3 4.6 4.7 4.8 4.7 Sample 4 4.5 4.6 4.6 4.6

<Test Example 2>

Sensory evaluation personnel consisting of 25 men and women each performed sensory evaluation on the taste of Sample 5, Sample 6, Sample 7 and Sample 8 according to Example 4 by the 5-point scale method and the results are shown in Table 5 below. Indicated.

The result of sensory test was the result of twenty-five males and five males, each of which scores were summed and divided by the number of people.

Table 6. Sensory Test Results of Tablets Containing Wild Vegetable Extract Powder

sample Sample 5 Sample 6 Sample 7 Sample 8 flavor 4.6 4.7 4.5 4.7

The present invention effectively extracts the components with excellent antioxidant power, such as electron donating ability, from the wild cherries, bear odors, and wormwood cultivated wild vegetables grown or cultivated in Yasan, Korea by using microwaves and solvents and by using palatability and convenience It can contribute greatly to the development of related industries and public health by providing wild vegetable drinks using wild vegetables and manufacturing methods of wild vegetables such as sesame, bear and wormwood that can improve the health and improve the health of consumers.

Claims (7)

Wild vegetable extract 0.3-0.5 wt%, purified water 80-90 wt%, Astragalus extract 0.2-0.5 wt%, jujube extract 0.1-0.5 wt%, Cinnamon extract 0.01-0.05 wt%, Sugar: High fructose (1: 1) 5- Sanchae beverage containing an acid extract, characterized in that containing 12.0% by weight, citric acid 0.05 ~ 0.2% by weight According to claim 1, Sanchae extract is an extract of wild vegetables containing acid extract, characterized in that the bear extract, scent extract, seaweed extract or wormwood extract Washing the wild vegetables; Removing water and crushing the wild vegetables; Adding the ground acid to the solvent, followed by microwave treatment to obtain an extract; Filtering and concentrating the extract; 0.3 ~ 0.5% by weight of wild vegetable extract, 80-90% by weight of purified water, 0.2-0.5% by weight of astragalus extract, 0.1-0.5% by weight of jujube extract, 0.01-0.05% by weight of cinnamon extract, sugar: high fructose (1: 1) 5 to 12.0% by weight, citric acid 0.05 to 0.2% by weight of the preparation method of the beverage containing the acid, characterized in that it comprises the step of mixing 4. The method of claim 3, wherein the wild vegetables are bear odor, tuna odor, seaweed odor or wormwood. The method of claim 2, wherein the solvent is water, 50-70% ethanol or methanol. The method for producing a beverage containing acid extract according to claim 2, wherein the microwave treatment is performed for 1 to 15 minutes of microwave energy of 100 to 300 W. The acid extract prepared by the method of any one of claims 3 to 6 is concentrated to 50 to 70 brix, and then added to 10 to 20% by weight of glucose and dried to powder, and 10 to 30% by weight of the extract of this vegetable extract , Brewery yeast powder 40 to 60% by weight, polydextrose 10 to 20% by weight of the production method of the tablet containing acid