KR20020097385A - Beverage using Hyssop and its producing method - Google Patents

Abstract

PURPOSE: Provided are a beverage of hyssop having excellent pharmacological efficacies and a producing method thereof. Therefore, one can easily take pharmacological efficacies of hyssop from the manufactured beverage. CONSTITUTION: The beverage of hyssop is manufactured by the steps of: selecting leaves and roots of hyssop; washing them and pulverizing or inserting them into an extractor; adding purified water thereto and extracting them at 50-130 deg.C for 10 minutes to 24 hours, wherein 0-20% of fructose, 0-2% of citric acid, 0-12% of vinegar, 0-0.1% of caramel and 0-1% of flavoring agent are added to 1-50% of the extract; and ultra speed centrifuging the extract then filtering it.

Description

Beverage using hyssop and its manufacturing method {Beverage using Hyssop and its producing method}

The present invention relates to a beverage using hyssop and its manufacturing method. More specifically, selecting the leaves and roots of hyssop, the leaves and roots of the selected hyssop and crushed or put into the extractor as it is, by adding purified water to the input raw material at an extraction temperature of 50 ~ 130 ℃ A first extraction step of extracting a flow extract by extracting for 10 minutes to 24 hours, and filtration step of passing through the filter after passing the extracted liquid through an ultra-centrifugal centrifuge, and a beverage production method using hyssop Among the above extraction conditions, 1-50% of the extract obtained by adjusting the concentration of the fluid extract obtained by extracting at 90 ° C. for 2 hours to 1.6 ° Brix was 0-20% of fructose as a raw material, 0-2% of citric acid, and 0-12% of vinegar. It relates to a beverage using hyssop, characterized in that 0 to 0.1% of caramel, 0 to 1% of fragrance is added and the rest is combined with purified water.

Hyssopus officinalis L is a herb that has been used as a spice and herb for 2,000 years. It is a perennial herb, stem is large, cross section is square, and main stem grows up to 1cm. This hyssop is also called hyssop, and the nodes are thicker, so they look like knees. The leaves are oval, hairy, 5 ~ 15cm long, and flowers are formed at the end of the mesenchymal and main stems from summer to autumn and consist of 5 stamens and 1 pistil. The place of origin of hyssop is known as France, Germany, the Netherlands, Hungary and Bulgaria. In the Bible, hyssop was used in the church, which seems to be used to purify the cleaning by antibacterial action. Historically, the Israelites also used bunches of hyssop in rituals to wash lepers. Hippocrates was used for hyssop to treat meningeal inflammation. The main ingredients of hyssop are known as essential oils and tannins, and are effective in improving coldness and healing of phlegm, relieving pain such as rheumatism and arthritis, viral infections, pain relief of heartache, eczema, emotional pain relief, wounds and dermatitis. It is known. Hyssop leaves play a role in promoting digestion as well as cooking flavors such as fatty fish and meat. Also, tea made of leaves is used as a medicine for hysteria and rheumatism, and it is known to be good for diseases of the respiratory system, such as bronchitis and cold, because of pouting and expectoration. The oil extracted from the leaves, flowers, and stems is said to have a good aroma, so it is used as a raw material for perfumes, ode cologne, and as a scent for Rickuic. Hyssop has long been used as a plant with excellent fragrance and many bioactive substances. The natural ingredients of hyssop vinegar are taken as an oral solution, and one to three teaspoons a day is known to help rejuvenate. Hyaluronic acid is also effective against undernourished skin, burns, abrasions, rhinitis and laryngeal infections.

According to this pharmacological action, it has been used in various fields as a medicinal herb until now, but it was not easily consumed in daily life and was considered as a medicine because of the unique taste of hyssop, but not as a drink. Therefore, by providing the hyssop in the form of a drink that is frequently drinking in modern life, the pharmacological effects of the hyssop listed above can be obtained through the intake of the drink.

SUMMARY OF THE INVENTION An object of the present invention is to provide a beverage using hyssop and a method of manufacturing the same, which provides the form of a beverage easily accessible to modern people by extracting hyssop components containing many physiologically active substances.

1 is a block diagram of a manufacturing process related to the manufacturing method of the present invention.

The present invention relates to a beverage using hyssop and its manufacturing method. More specifically, selecting the leaves and roots of hyssop, the leaves and roots of the selected hyssop and crushed or put into the extractor as it is, by adding purified water to the input raw material at an extraction temperature of 50 ~ 130 ℃ First extraction step of extracting the flow extract by extracting for 10 minutes to 24 hours, and filtration step of passing through the ultra-fast centrifuge and passing through the micro filter, the beverage production method using hyssop Among the above extraction conditions, in particular, the concentration of the fluid extract obtained by extraction at 90 ° C. for 2 hours was adjusted to 1.6 ° Brix to 1-50% of the extract, 0-20% of fructose as a raw material, 0-2% of citric acid, and 0-12 of vinegar. It relates to a beverage using hyssop, characterized by adding 0% to 0.1% of caramel, 0% to 1% of fragrance and blending the remainder with purified water.

In particular, in the production method, the extraction temperature of the first extraction step is 90 ℃, the extraction time is characterized in that the beverage production method using hyssop and the first in the production method in order to increase the yield in the extraction process, characterized in that 2 hours After the tea extraction step further extraction temperature is 50 ~ 130 ℃, preferably 90 ℃, extraction time is characterized in that it further comprises a second extraction step, characterized in that 10 minutes to 24 hours, preferably 2 hours It relates to a beverage manufacturing method using hyssop.

In addition, in the method for preparing a beverage, the amount of added extract of 1.6。 Brix is 25%, the amount of auxiliary ingredients is 12%, fructose 12%, citric acid 0.2%, vinegar 2%, caramel 0.02%, fragrance 0.05% Can be prepared.

1 is a block diagram of a manufacturing process related to the manufacturing method of the present invention. In other words,

Specific embodiments of the present invention are as follows.

1) Raw material selection: All raw materials used as raw materials of the present invention are inspected and used only raw materials that comply with the standards of food and food additives, using hyssop leaf and root.

2) Extraction process: After sorting and washing the raw hyssop, the raw materials are ground or put into the extractor. The extraction temperature is firstly 50-130 ° C., preferably 90 ° C., and the extraction time is 10 minutes to 24 hours. 2 hours is appropriate. In addition, the extraction may be performed secondarily. The extraction temperature is 50 to 130 ° C., preferably 90 ° C., and the extraction time is suitable for 10 minutes to 24 hours, preferably 2 hours. 2 hours at 90 ° C. to obtain a flow extract. Yields increased when the third and fourth rounds were extracted, but economically not feasible. After extracting 1, 2, 3, 4 or more times, the extracted liquid is passed through the ultra-fast centrifuge and passed through a micro filter, and then used or diluted or concentrated. The concentration is concentrated in a vacuum concentrator to a certain concentration. Concentrate to 50 ° Brix to obtain hyssop concentrate and use it as raw material.

Tables 1, 2, and 3 show changes in yield with extraction frequency, temperature and time. Based on the test data, the most appropriate extraction condition was determined.

Table 1. Yield Variation with Extraction Count

Extraction 1 time Episode 2 3rd time 4 times 5 times 6th Sum yield(%) 8.1 1.2 0.5 0.3 0.2 0.1 10.4 Condition: 90 ℃, 2 hours extraction, 20 times water supply, raw ground roots, dry matter

Table 2. Yield variation with extraction temperature

Extraction temperature 50 ℃ 70 ℃ 90 ℃ 100 ℃ 110 ℃ 120 ℃ 130 ℃ yield(%) 6.0 7.8 9.3 9.6 9.8 9.9 9.9 color Sunny Sunny Very light brown Light brown Dark brown Dark brown Dark brown Condition: 2 times extraction (total), 2 hours extraction, 20 times water supply, unground roots, building standard

Table 3. Yield variation with extraction time

Extraction time 10 minutes 30 minutes 1 hours 2 hours 4 hours 12 hours 24 hours yield(%) 2.8 5.1 8.3 9.5 9.7 9.9 10.1 color Sunny Sunny Light brown Light brown Dark brown Dark brown Very dark brown Condition: 90 ℃, extracted twice (total), 20 times water supply, ungrounded root, building standard

3) Purified water: Groundwater is purified by pure water manufacturing equipment and used as purified water.

4) Formulation: 1 ~ 50% of hyssop extract (1.6。 Brix) as main ingredient. Preferably 25% is suitable, and as a feedstock, fructose (0 to 20%, 12%), citric acid (0 to 2%, 0.2%), vinegar (0 to 12%, 2%), caramel (0 to 0.1%, 0.02%), fragrances (0-1%, 0.05%) and the like are added with purified water according to the mixing ratio.

In order to analyze the effect of each ingredient on the taste of beverages, the case of extracting water at 90 ° C. for 2 hours and using 20 times more water and using unground roots were evaluated by sensory test (5 point measurement). The baseline concentrations of all beverages were fructose 12%, citric acid 0.2%, vinegar 2%, hyssop extract 25%, caramel 0.02%, and fragrance 0.05%.

The results are shown in Tables 4 to 9 below.

Table 4. Changes of Sensory Characteristics of Drinks According to the Addition of Emulsion Vinegar Concentrate

Hyssop Extract (1.6。 Brix) Content One% 5% 15% 25% 35% 50% flavor 3.5 3.7 4.1 4.3 3.0 2.0 Overall preference 2.9 3.7 4.0 4.5 2.7 2.2 Condition: 90 ℃, 2 hours extraction, 20 times water supply, ungrounded root, sensory test (5 points) 12% fructose, 0.2% citric acid, 2% vinegar, 0.02% caramel, 0.05% fragrance

Table 5. Changes of Sensory Characteristics of Beverages with Addition of Fructose

Fructose content One% 4% 8% 12% 16% 20% flavor 3.4 3.9 4.0 4.2 3.1 2.3 Overall preference 2.9 3.8 4.2 4.5 2.6 2.0 Condition: 90 ℃, 2 hours extraction, 20 times water supply, ungrounded root, sensory test (5 point measurement) 25% of hyssop extract, citric acid 0.2%, vinegar 2%, caramel 0.02%, fragrance 0.05%

Table 6. Changes of Sensory Characteristics of Drinks with Addition of Citric Acid

Citric acid content 0.05% 0.1% 0.2% 0.4% 0.8% 2% flavor 3.6 4.1 4.5 3.7 2.3 1.2 Overall preference 3.5 3.9 4.4 3.9 3.0 1.1 Conditions: 90 ℃, 2 hours extraction, 20 times water supply, ungrounded root, sensory test (5 points), 12% fructose, 25% hyssop extract, 2% vinegar, 0.02% caramel, 0.05% fragrance

Table 7. Changes in Sensory Characteristics of Beverages with Addition of Vinegar

Vinegar (Rice Vinegar) Content One% 2% 3% 4% 8% 12% flavor 3.2 4.2 4.1 4.1 3.2 1.8 Overall preference 2.8 4.3 4.2 4.1 2.8 1.5 Condition: 90 ℃, 2 hours extraction, 20 times water supply, ungrounded root, sensory test (5 points) 12% fructose, 0.2% citric acid, 25% hyssop extract, caramel 0.02%, fragrance 0.05%

Table 8. Changes of Sensory Characteristics of Beverages with Addition of Caramel

Caramel content 0% 0.01% 0.02% 0.04% 0.07% 0.1% flavor 3.9 4.2 4.3 4.2 4.1 3.8 Overall preference 3.9 4.1 4.2 4.2 4.0 3.9 Condition: 90 ℃, 2 hours extraction, 20 times water supply, raw ground, sensory test (5 points), fructose 12%, citric acid 0.2%, vinegar 2%, hyssop extract 25%, fragrance 0.05%

Table 9. Changes of Sensory Characteristics of Beverages with Addition of Flavors

Fragrance content 0% 0.02% 0.05% 0.08% 0.1% One% flavor 4.1 4.1 4.3 4.2 3.0 2.1 Overall preference 3.9 4.0 4.4 4.1 2.6 2.1 Conditions: 90 ℃, 2 hours extraction, 20 times water supply, ungrounded root, sensory test (5 points), 12% fructose, 0.2% citric acid, 2% vinegar, 0.02% caramel, 25% hyssop extract

5) Stirring: The blended liquid is stirred and dissolved at 50 ° C for 30 minutes.

6) Sterilization and filtration: Sterilize the completely dissolved compound solution at 90 ° C for 30 seconds with a heat exchanger, and then filter it cleanly through a 0.5 micro filter.

7) Filling: Fill sterilized and filtered filtrate into bottles by automatic filling.

8) Sealing: Cover the filled bottle with a cap and seal with an automatic sealing.

9) Post sterilization and cooling: The sterilization temperature of the filled and sealed products is 50-121 ° C., preferably 90 ° C., and the extraction time is suitably 2 to 60 minutes, preferably 15 minutes. After sterilization, the cooling temperature is cooled to 40 ° C.

The microbial survival and sensory test results according to sterilization time and temperature for setting post-sterilization conditions are shown in Tables 10 and 11 below.

Table 10. Changes of Sensory Characteristics and Microbial Survival of Beverages with Post-Sterilization Temperature

Post-Sterilization Temperature 50 ℃ 70 ℃ 90 ℃ 100 ℃ 110 ℃ 121 ℃ flavor 4.3 4.2 4.2 4.0 3.7 3.6 Microbial detection U U radish radish radish radish Condition: 90 ℃, 2 hours extraction, 20 times water supply, ungrounded root, sensory test (5 points), 12% fructose, 0.2% citric acid, 2% vinegar, 0.02% caramel, 25% hyssop extract, 15 minutes After sterilization

Table 11. Sensory Characteristics and Microbial Survival Changes of Beverages with Post-Sterilization Time

Post sterilization time 2 minutes 10 minutes 15 minutes 30 minutes 45 minutes 60 minutes flavor 4.4 4.2 4.2 4.1 3.8 3.5 Microbial detection U U radish radish radish radish Condition: 90 ℃, 2 hours extraction, 20 times water supply, ungrounded root, sensory test (5 points), 12% fructose, 0.2% citric acid, 2% vinegar, 0.02% caramel, 25% hyssop extract, 90 ℃ After sterilization

10) Inspection and Labeling: After sterilization is completed, remove water droplets with air and inspect and attach a label to the bottle with an automatic label.

11) Packaging and Product Inspection: After packing in a certain quantity in inner box and outer box, inspect the product by item and ship it as a finished product only if the product meets the specification of product standard.

The beverage using hyssop and its manufacturing method of the present invention not only provides a method for extracting the hyssop component having the pharmacological action as described above most effectively, but also by providing it in the form of a beverage that modern people frequently drink in daily life. The pharmacological effect of hyssop listed above is an effect that can be easily obtained through the intake of beverages suitable for the taste of the drinker.

Claims (5)

Selecting leaves and roots of hyssop; Washing the leaves and roots of the selected hyssop after grinding or injecting them into the extractor as it is; A first extraction step of adding purified water to the introduced raw material and extracting for 10 minutes to 24 hours at an extraction temperature of 50 to 130 ° C. to obtain a flow extract; And, Drinking method using hyssop, characterized in that it comprises a filtration step of passing the filter after passing the extracted liquid ultra-centrifugal separator. The method of claim 1, wherein the extraction temperature of the first extraction step is 90 ℃, the extraction time is a beverage production method using hyssop, characterized in that 2 hours. The method according to claim 1 or 2, wherein after the first extraction step, the extraction temperature is further 50 to 130 ° C, preferably 90 ° C, and the extraction time is 10 minutes to 24 hours, preferably 2 hours. Beverage production method using hyssop, characterized in that it further comprises a second extraction step. The concentration of the liquid extract obtained by extracting at 90 ° C. for 2 hours at 1 ° C. was adjusted to 1.6 ° Brix, and 0 to 20% of fructose as a raw material, 0 to 2% of citric acid, 0 to 12% of vinegar, and 0 to caramel 0. A beverage using hyssop, characterized by adding -0.1%, 0-1% of fragrances, and blending the remainder with purified water. 5. The beverage using hyssop vinegar according to claim 4, wherein the addition amount of the extract of 1.6。 Brix is 25%, the additive amount is 12% fructose, 0.2% citric acid, 2% vinegar, 0.02% caramel, 0.05% fragrance.