KR20070023358A - Onion health promotion drink and a method for preparing the same - Google Patents

Abstract

The present invention relates to a combination drink and a method for producing the same as the onion, the onion, pine needles, mulberry leaves, Angelica, licorice and jujube is a superior effect of providing a method for producing a composite beverage having a high functionality produced by the hot water extract of jujube have. In addition, the present invention has an excellent effect of providing a composite beverage based on onions having free radical production inhibitory activity or free radical scavenging activity, antibacterial activity, antioxidant activity or nitrite scavenging activity prepared according to the above method.

Onion, free radical, antibacterial activity, antioxidant activity, nitrite scavenging activity, functional

Description

Onion health promotion drink and a method for preparing the same}

Figure 1 is a graph comparing the functionality of the complex drink mainly based on onion, licorice, Angelica, pine needles, jujube and mulberry leaf extract and onion according to the extraction solvent.

Figure 2 is a graph comparing the functionality of the complex drink mainly on the onion, licorice, Angelica, pine needles, jujube and mulberry leaf extract and onion according to the water extraction temperature.

Figure 3 is a graph comparing the functionality of the complex drink mainly on the onion, licorice, Angelica, pine needles, jujube and mulberry leaf extract and onion with water extraction time.

The present invention relates to a combination beverage based on onions and a method for manufacturing the same. More specifically, the present invention relates to extracts of onion, licorice, donkey, pine needles, jujube and mulberry leaf extracts according to extraction temperature and time when extracting hot water. The present invention relates to a high-functional complex beverage mainly based on onions prepared according to various functionalities to establish optimum extraction conditions of the above ingredients.

Lily and allium onion cepa L.) is a cold-tolerant plant and can be grown under various climatic conditions. Onions have long been known as healthy foods because they contain dozens of sulfur constituents that contain the unique stinging smell of onions in addition to common ingredients such as fats, carbohydrates, and proteins. In addition, onions have been used for asthma, arthritis, arteriosclerosis, hippocampus, cold, diabetes, malaria, inflammation, and heart disease. Modern science has identified a variety of therapeutic effects, including allium genus and garlic and its components, including antithrombotic, antimicrobial, anticancer and anti-inflammatory asthma.

However, onion was difficult to use as a processed food other than spices because of its unique smell. Therefore, in the past, the focus has been on developing a method for removing the hot and arine components of onions. As a related patent, Korean Patent No. 10-0402418 discloses a sweetener in onion extract obtained by adding organic acids such as citric acid, malic acid, acetic acid, lactic acid, tartaric acid and phytic acid to onion cuts and deodorizing the onion's spicy and arine components. It describes the onion beverage that added the taste and functionality of onion beverage by adding acid, flavor, flavor, preservative, food coloring, nutrition enhancer or health food material. In addition, Korean Patent Application No. 1993-40339 has an onion extract prepared by heat-treating the peeled onion with hot water and steam, respectively, and then adding fructose, citric acid, vitamin C, syrup, etc. to remove the onion's peculiar smell and spicy taste. Drinks are listed.

However, these beverages tend to destroy onion's active ingredients due to repeated heat treatment, and the method of evaporating and removing various toxic and spicy flavors of onions with water vapor is not very good for deodorizing effect of onion odor. There was a problem to be limited to the weight%. Thus, Korean Patent No. 10-315204 discloses a method of preparing kelp, licorice, honey, and the like by heating the onion to 90 to 97 parts by weight and heating the same. However, the drink was also intended to enhance the pharmacological efficacy of onions.

Thus, the present inventors tried to develop a compound drink according to the preferences of consumers with onions as the main raw material, but with enhanced functionality.

To this end, it is effective in the liver, genitourinary system, gastrointestinal, nervous system, circulatory system and skin disease, and is known to have antibacterial activity. Pine needle, heavy metal adsorption, detoxification effect, antioxidant effect, blood lipid suppression and hypoglycemic effect Mulberry leaf (mulberry leaf) known to be used as a seasoning material, sweet and protects the spleen and lungs, licorice (licorice) with potency, such as seaweed, expectorant, sweet and sour, blood donation, life-blood and lichen (abgelia root), sweet and ripe (益氣), sheep blood anxin (養血 安神), Jejunmin (除 煩悶) with efficacy such as (chinese date) was added.

In addition, the electron donating ability, thiosulfinate content, ascorbic acid content, superoxide dismutase-like activity, and nitrite scavenging ability were investigated to investigate the functionality of the complex beverage.

The electron donating ability is used as a measure of inhibiting oxidation by donating electrons, and thiosulfinate is known to have many biochemical activities such as antibacterial activity and inhibition of cell metabolism. In addition, L-ascorbic acid was recognized as an antioxidant and anti-browning agent and added to food beverages and fruit juices, and derivatives were known to exhibit strong antioxidant properties and their contents were investigated.

In connection with inhibiting or scavenging the production of free radicals, antioxidants terminate radical reactions with the complexation function of metal ions, enzyme (SOD) activity and free radical capture by enzyme-like active substances. SOD and SOD-like activities are enzymes that catalyze the formation of H ₂ O ₂ and O ₂ from superoxide radicals. Free radicals easily oxidize lipids containing a large amount of unsaturated fatty acids present in living systems and foods to form hydroperoxides, and damage DNA in vivo to impair cellular functions such as carcinogenesis and mutations. It is known to be involved in arteriosclerosis, aging and the like, and to reduce the quality of food. In the report on the efficacy of SOD, it was found that the improvement effect on various diseases such as progressive systemic sclerosis, Crohn's disease and Raynaud's disease was high. In living organisms using oxygen, oxygen is involved in the transfer of electrons at the end of the electron transport system, and oxygen generates monoelectron-reduced superoxide, which is continuously reduced (4-electron reduction) to H ₂ O. Will generate Since the active oxygen generated in this process causes oxidative disturbance of the living body, much research has been conducted to develop a natural material having SOD-like activity to suppress the oxidative disturbance of the living body.

In addition, nitrite can be used in meat products and Clostridium botulinum . It is added to various foods as a growth inhibitor, and nitrate, which is included in spinach and other vegetables, is also reduced to nitrite by the action of nitrate-reductase, reducing bacteria, etc. during the storage of plants, digestive organs and food. Ingestion of foods containing large amounts of nitrates causes poisoning symptoms such as methemoglobinosis, and the nitrosolation reactions of nitrites with secondary and tertiary amines occur in low acid It can easily get up and produce carcinogen N-nitrosamine. Ascorbic acid and phenolic compounds have been reported to inhibit the formation of N-nitrosamine. Cooney and Ross reported that phenol, guaicol and resorcinol potently inhibit the nitrosification reaction. It was announced.

Accordingly, an object of the present invention is to provide a composite drink with enhanced functionality by adding pine needles and mulberry leaves with onion as the main raw material and adding licorice, Angelica and jujube, which are widely used in the preparation of Tang of Chinese medicine as seasoning ingredients.

Another object of the present invention is to provide an improved method for producing a composite beverage with enhanced functionality by investigating the optimum extraction conditions of the materials added to the composite beverage.

The object of the present invention is to prepare a functional beverage containing the mulberry leaf, pine needles, Angelica, licorice, jujube with onion as the main raw material, according to the extraction solvent, extraction temperature and extraction time of the hot water extraction of the materials Investigate the content of thiosulfinate, nitrite scavenging ability, electron donating ability, ascorbic acid content and superoxide dismutase-like activity, and the onion beverage with enhanced functionality according to the optimum extraction conditions obtained from the above After manufacturing, it was achieved by examining the functional change of the onion drink according to the storage conditions.

The present invention is a functional investigation step according to the extraction solvent of onions, mulberry leaves, pine needles, Angelica, licorice, jujube; Functional investigation step according to the extraction temperature during hot water extraction of the materials; Irradiating the functionality with water according to the treatment time at the temperature of the water; A step of producing onion beverages with enhanced functionality according to optimum conditions obtained from the above; And investigating a change in functionality according to the storage condition of the beverage.

The present invention is mixed with 600 parts by weight of onion, 16 parts by weight jujube, 4 parts by weight licorice, 20 parts by weight of Angelica, 20 parts by weight of pine needles and 20 parts by weight of mulberry leaves and add 100 parts by weight of distilled water relative to the total amount of the material 6 at 100 ℃ It is characterized by providing a method for producing a composite beverage based on a high functional onion comprising the step of heating at a temperature that does not freeze below 5 ℃ heating time.

Beverages prepared according to the method for producing a high functional composite beverage of the present invention are characterized by having free radical generation inhibitory activity or free radical scavenging activity, antibacterial activity, antioxidant activity or nitrite scavenging ability.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

EXAMPLE

Example  1: Identification of Optimal Extraction Conditions of Additives for Making Functionally Enhanced Onion Beverages

The purpose of the present invention was to identify the optimal extraction conditions of the materials used to prepare the enhanced onion beverage. For this purpose, the functionalities of the extraction solvents and the extraction temperature and extraction time during hot water extraction were investigated.

Mulberry leaves (Hong Young Food, Chungbuk Jincheon), pine needles (Healthwin, Farming Corporation, Izen House, Mungyeong, Gyeongbuk), Danggui (Mokpo Ginseng Net Dry Ingredients Pharmacy, Domestic), Licorice (Mokpo Ginseng Net Dry Material Pharmacy, China) ), Jujube (Mokpo ginseng network building material, China) and onion (Muan, crude) were extracted with water and methanol according to the extraction method of Byun, etc. to obtain the extract.

For the preparation of the extract, in the case of onions with high water content, the solvent is 2.5: 1 (w / v), and the other materials except the onion are mixed with the solvent in a ratio of 1: 5 (w / v) and homogenized (4 ℃, 10,000 rpm, 5 min), and stirred at room temperature for 30 minutes, followed by centrifugation (4 ° C, 800 × gf, 20 min) to recover the filtrate, and then filtered again (Whatman No. 2) to keep frozen (-70 ° C). Used as a sample.

In order to compare the functionality of the extract and the mixed beverage of these extracts, a complex beverage was prepared as follows.

Mixed beverages were added with 30 kg of onion, 1 kg of pine needles, 1 kg of mulberry leaves, 0.8 kg of jujube, 0.2 kg of licorice, and 0.1 kg of Angelica gigao. 2L of water was heated at 100-120 ° C for 10 hours, and then juiced and sealed sealing pack (retort pouch). This was used.

To investigate the functionality of the extracts, electron donating ability, nitrite scavenging activity, total thiosulfinate content, ascorbic acid content, superoxide dismutase-like activity was measured.

Electron donating ability  Measure

Electron donating ability (EDA) measurements The method of Choi et al. Was modified. Dissolve 8 mg of a, a-diphenyl-β-pycryl hydrazyl (DPPH, Sigma, USA) in 300 mL of ethanol and filter, mix 0.5 mL of the sample with 5 mL of this solution (vortex mixing, 10 sec), and then centrifuge (3,500 × gf, 3 min) the supernatant was recovered and measured for 10 minutes after absorbance at 525 nm with a spectrophotometer (HP 8452A Diode Array Spectrometer, USA).

Ab: absorbance without sample, As: absorbance with sample

Nitrite Scavenging Activity Measurement

Nitrite scavenging ability (NSA) was measured by the methods of Kato and Byun. 1 mL of 1 mM NaNO ₂ and 1 mL of the extract were mixed, the pH was adjusted to 1.2 and 3.0 with 0.1 N HCl and 0.1 N citric acid buffer, and the total volume was 10 mL. In addition, 0.4 ml of Greases reagent mixed with 5 ml of 2% acetic acid, 1% sulfanilic acid of 30% acetic acid, and 1% naphthylamin in 1: 1 (v / v) was used. The mixture was added well, then left at room temperature for 15 minutes, and then absorbance at 520 nm was measured to determine the amount of residual nitrous acid. At this time, the absorbance of NaNO ₂ was added to the control as an extraction solvent instead of the extraction sample, and the absorbance of the sample extraction solution was performed by adding 30% acetic acid instead of 0.4 mL of the Greis reagent. Nitrite scavenging activity was expressed as the percentage of nitrite decreased when the extract was added.

NSA: nitrite scavenging rate

As: Absorbance after leaving a sample in 1 mM NaNO ₂ solution

Ab: absorbance of NaNO ₂

Ac: absorbance of the sample itself

gun Thiosulfinate  content

Total thiosulfinate content was determined by 50 mM N- (2-Hydroxyethyl) piperazine-N '-(2-ethane sulfonic acid (HEPES, pH 7.5, Sigma, USA) containing 2 mM cysteine (Sigma) according to Han et al. 0.5 mL, 0.1 mL of extract, 4.4 mL of 50mM HEPES were mixed to make a total of 5mL (0.2mM cysteine / mL). After 10 min reaction at 27 ° C, 1mL was collected and 0.4mM 5,5 prepared with 50mM HEPES buffer (pH7.5). After adding 1 mL of '-dithio-bis (2-nitrobenzoic acid) (DTNB, Sigma, USA) and reacting for 10 minutes at 27 ° C., the absorbance was measured at 412 nm to determine the amount of residual cysteine. 1 mL of 0.05-0.3 mM cysteine and 1 mL of 0.4 mM DTNB prepared with 50 mM HEPES buffer (pH 7.5) were mixed and prepared by measuring absorbance at 412 nm after 10 min reaction at 27 ° C. The amount of cysteine was calculated from the standard curve as follows. The total thiosulfinate content was obtained, and the control was developed by adding a buffer instead of the extract, and the pigment was zero. The sample is placed on the extracting solution of the sample rather than a coloring reagent of DTNB was measured ml of the sample was subtracted from the absorbance was reacted.

Total thiosulfinate (mM / mL) = [Ab- (As-Ac)] × 25

Ab: Cysteine content of the control (mM / mL)

As: Cysteine content (mM / mL) of the extract added

As: content of cysteine equivalent to the pigment contained in the extract (mM / mL)

Ascorbic acid content measurement

Ascorbic acid content was measured by modifying the method of Sikic et al., Centrifuging the extracted sample (10,000 × g, 10 min), and adding 5 mL of 5% trichloroacetic acid (TCA) to 5 mL of the supernatant to precipitate the protein. 4mL, 10,000 × g, 10 min), 5mL of the supernatant was extracted, 0.2mL of 85% orthophosphoric acid (Sigma) dissolved in ethanol as a coloring reagent, 8% a, a'-dipyridyl (8% dissolved in ethanol) Sigma) 0.2mL and 3% aqueous ferric chloride (Sigma) were added and left for 1hr to produce ferrous dipyridyl chromophore. The absorbance was measured at 525nm to determine the content of ascorbic acid. Ascorbic acid (SPCI) was used to prepare a standard solution (0 ~ 100㎍ / mL) to prepare a standard curve. The calculation was as follows. The control was added with a sample extraction solution instead of the extraction sample. In order to eliminate the absorbance was used by adding a sample extraction solution instead of the color reagent.

Ascorbic acid content (μg / mL) = (As-Ab-Ac) × f

As: Ascorbic acid content of the extract (μg / mL)

Ab: control ascorbic acid content (μg / mL)

Ac: pigment content of the sample (µg / mL)

Super Lockside Dismutase  Pseudo activity measurement

Superoxide dismutase-like activity was measured by 10 mM ethylene diamine tetraacetate (EDTA, pH8.5, Sigma) in 0.2 mL of extracted sample, tris [50 mM tris (hydroxymethyl) amino methane, ACROS Organics] -HCl buffer, according to Marklund et al. ) And 3 mL of a solution containing 0.2 mL of 7.2 mM pyrogallol (Sigma) were mixed and reacted at 25 ° C. for 10 minutes. Then, 1 mL of 1N HCl was added to stop the reaction, and the absorbance was measured at 420 nm. Instead of adding pyrogallol, the sample affected by the dye was measured by absorbing only the buffer solution and measuring the absorbance.

SOD-like activity (%) =

Ab: absorbance of chromophore without extract sample

As: absorbance of the coloring matter added with the extract sample

Ac: absorbance due to the pigment of the extracted sample itself

Experimental Example  1: Investigation of Functionality by Extracting Solvent

The results of investigating the functionalities of the materials according to the extraction solvents of the materials are shown in FIGS. The electron donating ability, which is the measure of donation of electrons to inhibit oxidation, showed that the licorice, Angelica, pine needles, mulberry leaves, and preliminarily prepared complex drinks showed more than 80% electron donating ability except for extracting mulberry leaves. . The water extract of the mulberry leaf and the extract of onion and mulberry leaf showed an electron donating ability of less than 50%. Oxidatively active free radicals, which are involved in the chain reaction of lipid peroxidation, are not only factors that lower the quality of food, such as deterioration of nutritional value, but also various oxidation products produced by oxidation are associated with human aging by damaging DNA or causing cancer. It is known.

Thiosulfinate content, which has many biochemical activities such as antibacterial activity and inhibition of cell metabolism, showed significantly higher thiosulfinate content in the water extract of jujube extracted with water, while others showed relatively low content and all materials except pine needles. Extraction with water showed a higher content of thiosulfinate than methanol extraction.

It is recognized as an antioxidant and anti-browning agent, and it is added to food beverages and fruit juices, and derivatives have strong antioxidant properties. L-ascorbic acid has a content of more than 40㎍ / mL in pine needles, mulberry leaves, licorice, and complex drinks, depending on the extraction solvent. Was high. The excellent water extraction was pine needles, mulberry leaves and jujube, methanol extract was high in onion, licorice and Angelica. Therefore, there is a need to extract the methanol extraction degree from these materials by water extraction. Superoxide dismutase (SOD) -like activity was excellent in methanol extraction in the order of jujube, pine needle, mulberry leaf, Angelica, onion, and licorice, and showed low value in water extraction, and no activity in licorice and mulberry leaf. However, because the complex beverage was extracted by water but was extracted at high temperature, it showed about 50% of activity.

Nitrite scavenging activity was effective in extracting water for all samples in nitrite scavenging activity of pH1.2 similar to gastric juice. Licorice, pine needles and mulberry leaves showed nearly 100% scavenging activity and high scavenging activity in complex beverages. pH 3.0 showed lower scavenging activity than pH 1.2 and water extract was excellent.

Experimental Example  2: Investigation of functionality by material according to water extraction temperature

Each sample was extracted with water at a specific temperature (40, 80, 120 ° C.) for 3 hours, then centrifuged and filtered to measure the functionality.

The electron donating ability of pine needles, licorice, etc. was hardly affected by extraction temperature, but Angelica, jujube, mulberry leaves, especially onion showed a significant extraction effect with increasing extraction temperature. As shown in Figure 1, the water extract of onion was the lowest electron donating ability than other materials, but showed a high donating ability similar to other materials by increasing the extraction temperature.

The volatile thiosulfinate content tended to decrease rapidly with increasing extraction temperature. This suggests that in the production of complex beverages by hard boil, the method of extracting only jujube with high thiosulfinate content at 40 ° C and mixing them with high temperature extract may reduce the loss.

On the other hand, as shown in Figure 1 SOD-like activity of mulberry leaves or licorice, which was almost inactive by water extraction was significantly increased by the increase in water extraction temperature. SOD-like activity of other materials was hardly affected by extraction temperature. Therefore, in terms of SOD-like activity, extraction by hard boil was considered effective.

The content of ascorbic acid showed a good result that the extraction amount increased as the heating temperature was increased in other materials except mulberry leaves.

Nitrite scavenging ability of pine needles, mulberry leaves and licorice, which showed excellent nitrite scavenging ability at pH 1.2, showed almost 100% scavenging ability without being affected by the extraction temperature. Showed an increase. At pH 3.0, pine needles showed the best scavenging activity, and scavenging activity increased with increasing extraction temperature in all materials except licorice. This result indicated that high extraction temperature was rather effective in terms of nitrite scavenging ability.

Experimental Example  3: Investigation of the functionalities of each material according to the change of treatment time at water boiled temperature (hard boil, 100 ℃)

According to Experimental Example 2, it was found that effective in the method of filling with water, and the treatment was performed for 3, 6, 9, and 12 hours at a temperature of 100 ° C. to investigate the functionality of each material. Indicated. At this time, the electron donating ability tended to increase up to 12 hours in the case of onion and licorice, more than 90% by 6 hours treatment.

The thiosulfinate content decreased overall by 6 hours and then maintained a constant value. Therefore, a six-hour walk is considered to be no change.

The SOD-like activity was the same and the activity was almost decreased by the increase in treatment time. In general, 6 hours treatment was considered to be preferable because the activity was almost similar to or slightly decreased in the 3 hours treatment.

The content of ascorbic acid does not change much with treatment time and is considered to be stable.

Nitrite scavenging activity was almost unaffected by treatment time except for onion at pH 1.2. Onion increased 55% of scavenging activity to 68% at 12 hours and 58% at 6 hours. Scavenging ability was maintained. If only 6 hours were processed, it was 10% less than 12 hours. In the case of pH3.0, it was almost constant regardless of the treatment time, mulberry leaves and licorice decreased rather than the increase in treatment time, and onion showed a very gentle increase unlike that of pH1.2.

Example  2: Preparation and storage of composite extracts

Based on the results shown in Experimental Examples 1 to 3, 600 parts by weight of onion, 16 parts by weight of jujube, 4 parts by weight of licorice, 20 parts by weight of Angelica, 20 parts by weight of pine needles, 100 parts by weight of distilled water and mixed with 100 parts of mulberry leaves were mixed 100 After heating at 6 ° C. for 6 hours, centrifugation and filtration were performed, and the change in functionality was measured at 10-day intervals at room temperature (25 ° C.) and low temperature (5 ° C.), and the results are shown in Tables 1 and 2.

Changes in Functionality of Onion Compound Beverages During Storage (25 ℃) Functional date EDA (%) NSE (%) Thiosulfinate (μg / mL) SOD-like activity (%) Ascorbic acid (µg / mL) pH1.2 pH3.0 0 91.77 91.87 83.50 0.7306 17.4 110.69 10 95.03 96.76 62.27 0.4590 12.5 104.95 20 90.73 97.23 66.90 0.3665 9.2 106.49 30 97.10 94.45 65.17 0.2687 15.5 100.53

Changes in Functionality During Storage of Onion Complex Drinks (5 ℃) Functional date EDA (%) NSE (%) Thiosulfinate (μg / mL) SOD-like activity (%) Ascorbic acid (µg / mL) pH1.2 pH3.0 0 91.77 91.87 83.50 0.7306 17.4 110.69 10 95.93 94.70 70.57 0.5917 15.2 102.25 20 93.33 96.43 75.80 0.4844 20.7 98.59 30 98.50 95.85 64.10 0.4495 27.5 83.54

At room temperature and low temperature storage, nitrite scavenging ability was maintained with little increase and little change at pH 1.2 and nitrite scavenging ability, thiosulfinate content, and ascorbic acid content decreased at pH3.0. In the case of thiosulfinate, a decrease occurs at room temperature, whereas ascorbic acid shows a large decrease at low temperature. SOD-like activity was initially decreased at room temperature, increased in later stages of storage, and showed similar activity at the beginning of storage, and decreased at lower temperatures. This phenomenon appears to be due to the effects of the substances produced or destroyed by the reaction between the components in the complex extract during storage, and it is considered necessary to identify them in the future.

From the above results, the production of onion-enhanced composite beverage was found that the ingredients used in the beverage should be extracted with 6 hours of water and stored at a low temperature that does not freeze below 5 ℃.

As described through the above Examples and Experimental Examples, the present invention relates to a combination drink mainly made of onions and a method for producing the same, and has high functionality prepared from hot water extracts of onions, pine needles, mulberry leaves, Angelica, licorice and jujube. There is an excellent effect of providing a method for producing a compound beverage having. In addition, the present invention has an excellent effect of providing a composite beverage based on onions having free radical production inhibitory activity or free radical scavenging activity, antibacterial activity, antioxidant activity or nitrite scavenging activity prepared according to the above method. Therefore, the present invention is a very useful invention in the food industry.

Claims (3)

In the manufacturing method of the drink mainly using onion, 600 parts by weight of onion, 16 parts by weight of jujube, 4 parts by weight of licorice, 20 parts by weight of Angelica, 20 parts by weight of pine needles and 20 parts by weight of mulberry leaves, and distilled water 100 is added to the total amount of the ingredients and heated at 100 ° C. for 6 hours and 5 Method for producing a composite beverage based on a high functional onion, characterized in that it comprises the step of storing at a temperature that does not freeze below ℃. A complex beverage based on a high functional onion, which is prepared according to the method of claim 1. The complex beverage of claim 2, wherein the beverage has a high functional onion, wherein the beverage has a free radical generating inhibitory activity or a free radical scavenging activity, an antibacterial activity, an antioxidant activity or a nitrite scavenging activity.

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