KR20100102890A - Process of manufacture of ability drink that use medicinal plant extraction liquid - Google Patents

Abstract

PURPOSE: A manufacturing method of a beverage using a medicinal plant extract is provided to secure the medicinal effect for the antioxidant activity of the medicinal plant extract. CONSTITUTION: A manufacturing method of a beverage using a medicinal plant extract comprises the following steps: hot water extracting green tea leaves, diospyros kaki, paeonia suffruticosa Andrews, Salvia miltiorrhiza Bunge, Sorbuscommixta, and Phellinus linteus(S101); mixing the extracts from the previous step with vitamin C, fructo-oligosaccharide, Scutellaria baicalensis GEORGI extract, Momrdicae grosvenori Swingla extract, taurine, polydentrose, citric acid, enzymatic treatment stevia, and purified water(S102); sterilizing the mixture in 98 deg C for 2~5 minutes(S103); and filling a container with the mixture before sealing with a cap(S105).

Description

TECHNICAL PRODUCT MANUFACTURING METHOD USING Medicinal Plant Extracts

The present invention relates to a method for producing a functional beverage, and more particularly, to a method for producing a functional beverage using medicinal plant extracts by selecting medicinal plants with high antioxidant activity by measuring DPPH radical scavenging ability.

In recent years, the general public has become more aware of the importance of health and prevents the induction of various diseases by putting time on exercise in daily life for health care, and in particular, causes arthritis or various cancers due to aging. In order to prevent the exercise or in parallel with the exercise is taking a functional food that is provided in the form of a pill or drink.

Here, one of the causes of aging or cancer is caused by reactive oxygen species (ROS) generated by a free radical reaction in vivo.

Active oxygen species induce DNA aging and protein inactivation and attack unsaturated fatty acids, which are components of cell membranes, and cause peroxidation to decrease biofunction, causing aging and causing diseases such as rheumatoid arthritis. It is well known for causing various diseases such as heart disease, arteriosclerosis, and cancer.

As described above, reactive oxygen species cause various diseases, and conventional functional foods merely have a pharmacological effect and cannot inhibit peroxidation in vivo.

Therefore, the development of functional foods that can increase the antioxidant defense system or regulate free radical species in vivo.

Therefore, the problem to be solved by the present invention, to provide a functional beverage production method using a medicinal plant extract that can increase the antioxidant defense system or regulate active oxygen species in vivo while having a pharmacological effect.

Functional beverage manufacturing method using a medicinal plant extract according to an embodiment of the present invention for solving the above problems is an extraction step of extracting each of the green tea, persimmon, peony, dansam, rowan, situation mushroom; The green tea extract, persimmon extract, peony extract, sweet ginseng extract, and situation mushroom extract obtained in the extraction step may be vitamin C, fructooligosaccharide, complex golden extract, Nahan fruit extract, taurine, polydextrose (90% or more of polymer), citric acid A mixing step of producing a beverage mixture by mixing with enzymatically treated stevia and purified water; A sterilization step of sterilizing the beverage mixture at a temperature of 98 ° C. for 2 to 5 minutes; And a filling step of sealing the beverage mixture sterilized in the sterilization step and then sealing the cap with a cap.

In the extracting step, the green tea extract is mixed with 100 parts by weight of the green tea dry leaves with respect to 3000 parts by weight of purified water to produce a green tea mixture, the green tea mixture is heated at a temperature of 80 ° C. for 6 hours, and the green tea mixture is filtered. And concentrated.

In the extraction step, the persimmon extract is mixed with 100 parts by weight of persimmon tree dry root, 0.5 parts by weight of heat-resistant amylase with respect to 5000 parts by weight of purified water to produce a persimmon mixture, the persimmon mixture is heated at a temperature of 120 ℃ for 6 hours The green tea mixture may be produced by filtration and concentration.

In the extraction step, the peony extract, by mixing 100 parts by weight of peony root shell, 0.3 parts by weight of cellulase, 0.3 parts by weight of glucoamylase with respect to 8000 parts by weight of purified water to form a peony mixture, the peony mixture at a temperature of 50 ℃ Heated for 3 hours and the peony mixture can be produced by filtration and concentration.

In the extraction step, the salvia extract is mixed with 100 parts by weight of dried ginseng root, 0.3 parts by weight of cellulase, and 0.3 parts by weight of biskozyme with respect to 5000 parts by weight of purified water to produce a mixture of soybeans, and the mixture of soybeans at a temperature of 55 ° C. Heated for 3 hours, the salvia mixture can be produced by filtration and concentration.

In the extracting step, the mountain ash extract is mixed with 100 parts by weight of rowan fruit, 0.3 parts by weight of biscozyme, 0.3 parts by weight of pectinase, 0.2 parts by weight of glucoamylase, to produce a rowan mixture, the rowan mixture Can be produced by heating to a temperature of 55 ° C. for 3 hours and filtering and concentrating the rowan mixture.

In the extraction step, the situation mushroom extract is mixed with 100 parts by weight of mushrooms, 0.5 parts by weight of heat-resistant amylase with respect to 1200 parts by weight of purified water to produce a situation mushroom mixture, the situation mushroom mixture for 1 hour at a temperature of 120 ℃ 1 After heating the mixture, 0.3 parts by weight of glycosylase and 0.3 parts by weight of cellulase may be further mixed for 2 hours at a temperature of 60 ° C., and the situation mushroom mixture may be produced by filtration and concentration.

In the mixing step to produce the beverage mixture, the green tea extract 1.5 ~ 2.6 parts by weight, the persimmon extract 0.7 ~ 1.6 parts by weight, the peony extract 0.8 ~ 2.3 parts by weight, the soybean extract 0.8 ~ 1.9 parts by weight, the rowan extract 0.5-1.5 parts by weight, 0.6-2.0 parts by weight of the above-mentioned mushroom extract, 0.05-1.7 parts by weight of vitamin C, 8.0-11.0 parts by weight of fructo oligosaccharide, 0.01-0.1 parts by weight of the complex golden extract, 0.05-0.1 parts by weight of the hanja extract , 0.04 to 0.06 parts by weight of taurine, 0.5 to 2.5 parts by weight of polytextrose (90% of polymer), 0.1 to 0.25 parts by weight of citric acid, 0.35 to 0.5 parts by weight of enzymatically treated stevia, and 85.9 to 71.69 parts by weight of purified water.

After the sterilization step, the herbal flavor may be further mixed 0.1 to 0.2 parts by weight.

Functional beverage preparation method using the medicinal plant extract according to the present invention, has a pharmacological effect by the efficacy of medicinal plants by screening and extracting hot water medicinal plants with high antioxidant activity, increase the antioxidant defense system in vivo or active There is an effect that can produce a functional beverage that can control the oxygen species.

Specific details of other embodiments are included in the detailed description and drawings.

Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings.

However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various forms, and only the present embodiments are intended to complete the disclosure of the present invention, and those skilled in the art to which the present invention pertains. It is provided to fully inform the scope of the invention, and the invention is defined only by the scope of the claims.

Hereinafter, with reference to the accompanying drawings will be described in detail a functional beverage manufacturing method using the medicinal plant extract according to the present invention.

1 is a block diagram showing the manufacturing steps of a functional beverage manufacturing method using a medicinal plant extract according to an embodiment of the present invention, referring to Figure 1 manufacturing a functional beverage using a medicinal plant extract according to an embodiment of the present invention The method includes an extraction step S101, a mixing step S102, a sterilization step S103, and a filling step S105.

In the extraction step (S101), a total of 30 kinds of medicinal plants and herbal medicines including green tea, persimmon, peony, dansam, rowan, and situation mushrooms were extracted by using hydrolytic enzymes, and the most measured by DPPH radical scavenging ability. High activity green tea extract, persimmon extract, peony extract, Dansam extract, rowan extract, and situation mushroom extract were selected.

At this time, the medicinal plants listed above used dried leaves of green tea, dried roots of persimmon tree, roots of peonies, dried roots of red ginseng, fruits of rowan, and situation mushrooms themselves, and each material was ground except for the fruits of rowan Was used.

In the DPPH radical scavenging activity measurement method, 1.0 mg of each extract sample was dissolved in 1.0 mL of ethanol and used. Then, 100 μl of each sample solution was added to the test tube, 4.0 mL of ethanol was added, 1.0 mL of 2 × 10 ^-4 M DPPH solution was added thereto, and the resultant was stirred with a vortex mixer, reacted at room temperature for 30 minutes, and absorbed at 517 nm. Was measured to confirm the DPPH radical scavenging ability (%). The experimental results are shown in Table 1 below.

TABLE 1

Sample Name DPPH scavenging activity (%) Green Tea Extract 22.4 ± 7.5 Persimmon Extract 40.6 ± 0.5 Peony Extract 17.4 ± 0.4 Salvia extract 23.6 ± 5.2 Rowan extract 39.8 ± 1.3 Situation Mushroom Extract 14.5 ± 5.2

In the DPPH radical scavenging activity, extracts other than green tea extract, persimmon extract, peony extract, sweet ginseng extract, rowan extract, and mushroom extract showed less than 10%.

Here, the hot water extraction conditions of each of the selected extracts will be described in detail.

The green tea extract was produced by mixing 100 g of green tea dried leaves with 3000 g of purified water to produce a green tea mixture, heating the green tea mixture at a temperature of 80 ° C. for 6 hours, and filtering and concentrating the heated green tea mixture (Brix50).

Persimmon extract is mixed with 100 g of dried persimmon root and 0.5 g of heat-resistant amylase to 5000 g of purified water to produce a persimmon mixture, the persimmon mixture is heated at a temperature of 120 ° C. for 6 hours, and the green tea mixture is filtered and Produced by concentration (Brix50).

The peony extract is mixed with 100 g of peony root shell, 0.3 g of Cellulase, and 0.3 g of Glucoamylase to 8000 g of purified water to form a peony mixture, and the peony mixture is heated to a temperature of 50 ° C. for 3 hours. The heated peony mixture was produced by filtration and concentration.

Salvia extract was mixed with 100 g of dried ginseng root, 0.3 g of Cellulase 0.3 g, and 0.3 g of Viscozyme with respect to 5000 g of purified water to produce a salvia mixture, and the salvia mixture was heated to a temperature of 55 ° C. for 3 hours. The heated Sweet Ginseng mixture was produced by filtration and concentration (Brix50).

The rowan extract was prepared by mixing 100 g of rowan berries, 0.3 g of Viscozyme, 0.6 g of Pectinase, and 0.2 g of Glucoamylase with respect to 1000 g of purified water to produce a rowan mixture, and the rowan mixture was 55 ° C. Heated to a temperature of 3 h and the heated rowan mixture was produced by filtration and concentration (Brix50).

The situation mushroom extract was mixed with 100 g of purified mushrooms and 0.5 g of heat-resistant amylase (α-amylase) to 1200 g of purified water to produce a situation mushroom mixture, and the situation mushroom mixture was first heated at a temperature of 120 ° C. for 6 hours, and saccharified. 0.3 g of enzyme and 0.3 g of Cellulase were further mixed, followed by secondary heating at a temperature of 60 ° C. for 6 hours, and the secondary heated situation mushroom mixture was produced by filtration and concentration (Brix50).

Extracts extracted under such hot water extraction conditions have medicinal efficacy, and green tea leaves are medicinal plants used as raw materials of green tea. Green tea is rich in catechin, deanine, tannin, caffeine and amino acids. As a functional food, it has various cholesterol lowering and pharmacological effects, and it is widely used as a health food because it contains polyphenols. It is effective in preventing adult diseases and oxidized fat.

Persimmon trees use leaves, berries, and roots as medicinal ingredients. Especially, the roots of persimmons have a good taste and have a flat and nonpoisonous nature. Efficacy is the effect of cooling blood and hemostasis, and has been shown to cure blood shelf, hemolysis, erythema, bleeding, hemorrhage, hemorrhoids.

Peony uses dried bark skin as a medicinal herb, and is used for anti-inflammatory, analgesic, bleeding, and high blood pressure in Korean medicine. Indicates.

Salvia root has a peculiar smell, has a bitter bitter taste, and is used as a medicine in Chinese medicine. Efficacy has many medicinal effects such as blood circulation, removes blood, and alleviates limb pain. Pharmacological action is coronary artery expansion, cholesterol lowering, blood pressure lowering, liver function activation, soothing anti-inflammatory, anti-cancer, antibacterial effect, etc. Indicates.

Rowan is mainly used to extract the fruit and bark as a medicine, rowan has a good effect on rheumatoid arthritis, neuralgia, cough.

Situation mushrooms are widely used for uterine bleeding and stool, dysmenorrhea, intestinal bleeding, and gastrointestinal function activation.

Therefore, green tea extract, persimmon extract, peony extract, Dansam extract, rowan extract, situation mushroom extract has excellent antioxidant activity and may have the above medicinal effects.

In the mixing step (S102), green tea extract 1.5g ~ 2.6g, persimmon extract 0.7g ~ 1.6g, peony extract 0.8g ~ 2.3g, salvia extract 0.8g ~ 1.9g, rowan extract 0.5g ~ 1.5g, situation mushroom extract 0.6g ~ 2.0g, Vitamin C 0.05g ~ 1.7g, Fructo Oligosaccharides (FOS) 8.0g ~ 11.0g, Complex Golden Extract 0.01g ~ 0.1g, Nahan Fruit Extract 0.05g ~ 0.1g, Taurine 0.04g ~ 0.06g , 0.5 g to 2.5 g of polytextrose (90% or more of polymer), 0.1 g to 0.25 g of citric acid, 0.35 g to 0.5 g of enzymatically treated stevia, and 85.9 g to 71.69 g of purified water are mixed to form a beverage mixture.

In the sterilization step (S103), the beverage mixture is sterilized for 2 to 5 minutes at a temperature of 98 ℃. And when the sterilization is complete, add 0.1g ~ 0.2g herbal flavor to the beverage mixture (S104).

In the filling step (S105), the beverage mixture sterilized in the sterilization step and the herbal flavor is added to the container, cooled and sealed with a cap.

Hereinafter, embodiments of varying the mixing ratio of each component mixed in the mixing step will be described.

≪ Example 1 >

Green tea extract 1.5g, persimmon extract 1.6g, peony extract 2.0g, red ginseng extract 0.8g, rowan extract 0.7g, green mushroom extract 0.6g, vitamin C 0.1g, fructo oligosaccharide 10.0g, complex golden extract 0.05g , Nagwa fruit extract 0.07g, taurine 0.05g, polydextrose (polymer 90% or more) 0.5g, citric acid 0.15g, enzymatic stevia 0.5g, purified water 81.28g, after the sterilization step 0.1g herbal flavor Functional drinks were prepared by mixing.

<Example 2>

In the mixing step, green tea extract 2g, persimmon extract 1.5g, peony extract 2.3g, Dansam extract 1.2g, rowan extract 0.5g, situation mushroom extract 0.7g, vitamin C 0.05g, fructo oligosaccharide 8.7g, complex golden extract 0.05g, Nagwa fruit extract 0.07g, taurine 0.05g, polydextrose (more than 90% polymer) 1.5g, citric acid 0.18g, enzymatically treated stevia 0.35g, purified water 80.65g, after the sterilization step mixed 0.2g herbal flavor To prepare a functional beverage.

<Example 3>

Green tea extract 2.6g, persimmon extract 0.7g, peony extract 0.8g, Dansam extract 1.6g, rowan extract 1g, situation mushroom extract 1g, vitamin C 1.5g, fructo oligosaccharide 8.0g, complex golden extract 0.01g, Nahan And extract 0.05g, taurine 0.05g, polydextrose (more than 90% polymer) 1.0g, citric acid 0.25g, enzymatic stevia 0.5g, purified water 80.74g, after the sterilization step 0.2g of herbal flavors were mixed Functional drinks were prepared.

<Example 4>

In the mixing step, green tea extract 1.0g, persimmon extract 1.6g, peony extract 2.0g, salvia extract 1.9g, rowan extract 0.5g, situation mushroom extract 1g, vitamin C 1.7g, fructo oligosaccharide 9.0g, complex golden extract 0.05g, Nagwa fruit extract 0.1g, taurine 0.05g, polydextrose (more than 90% of polymer) 2.0g, citric acid 0.2g, enzyme-treated stevia 0.1g, purified water 78.7g, after the sterilization step mixed with 0.1g herbal flavor To prepare a functional beverage.

<Example 5>

Green tea extract 2.0g, persimmon extract 1.0g, peony extract 2.0g, Dansam extract 0.8g, rowan extract 1.5g, green mushroom extract 2.0g, vitamin C 1.0g, fructo oligosaccharide 11.0g, complex golden extract 0.1g , Nagwa extract 0.1g, taurine 0.05g, polydextrose (polymer 90% or more) 2.5g, citric acid 0.1g, enzyme-treated stevia 0.1g, purified water 75.65g and after sterilization 0.1g herbal flavor Functional drinks were prepared by mixing.

The sensory evaluation was performed on the functional beverage produced by each of the above examples. Sensory evaluation was carried out with five items of color, appearance, taste, flavor and overall preference. The best score was 5 points, good score was 4 points, moderate score was 3 points, bad score was 2 points, and bad score was 1 point. It was. The results of sensory evaluation are shown in Table 2.

TABLE 2

color Appearance flavor zest Comprehensive likelihood Example 1 3 3.4 3.3 3.1 3.3 Example 2 3.5 3.3 4.2 4.1 4.2 Example 3 3.4 3.5 3.1 3.5 3.7 Example 4 3.6 3.5 3.7 4.0 3.4 Example 5 3.3 3.3 3.0 3.5 3.0

According to the above sensory evaluation results, the functional beverage using the medicinal plant extract according to one embodiment of the present invention is most preferably formulated with each component in the mixing ratio of Example 2.

1 is a block diagram showing the manufacturing steps of the functional beverage manufacturing method using a medicinal plant extract according to an embodiment of the present invention.

Claims (9)

Extraction step of extracting each of the green tea, persimmon, peony, dansam, rowan, situation mushroom;  The green tea extract, persimmon extract, peony extract, sweet ginseng extract, and situation mushroom extract obtained in the extraction step may be vitamin C, fructooligosaccharide, complex golden extract, Nahan fruit extract, taurine, polydextrose (90% or more of polymer), citric acid A mixing step of producing a beverage mixture by mixing with enzymatically treated stevia and purified water; A sterilization step of sterilizing the beverage mixture at a temperature of 98 ° C. for 2 to 5 minutes; Functional beverage manufacturing method using a medicinal plant extract comprising a filling step of filling the container with the beverage mixture sterilized in the sterilization step and then cooled and sealed with a cap. In claim 1, The green tea extract in the extraction step, 100 parts by weight of the green tea dry leaves are mixed with respect to 3000 parts by weight of purified water to produce a green tea mixture. The green tea mixture is heated at a temperature of 80 ° C. for 6 hours, Method for producing a functional beverage using the medicinal plant extract produced by filtering and concentrating the green tea mixture. In claim 1, The persimmon extract in the extraction step, 100 parts by weight of dried persimmon roots and 0.5 parts by weight of heat-resistant amylase were mixed with 5000 parts by weight of purified water to produce a persimmon mixture. The persimmon mixture is heated at a temperature of 120 ° C. for 6 hours, Functional beverage production method using the medicinal plant extract produced by filtering and concentrating the green tea mixture. In claim 1, The peony extract in the extraction step, 100 parts by weight of peony root bark, 0.3 parts by weight of cellulase, and 0.3 parts by weight of glucoamylase were mixed with 8000 parts by weight of purified water to form a peony mixture. The peony mixture is heated to a temperature of 50 ° C. for 3 hours, Method for producing a functional beverage using the medicinal plant extract produced by filtering and concentrating the peony mixture. In claim 1, In the extraction step, the Salvia extract is, 100 parts by weight of dried ginseng root, 0.3 parts by weight of cellulase, and 0.3 parts by weight of biscozyme were mixed with 5000 parts by weight of purified water to produce a mixture of salvia, The dansam mixture was heated to a temperature of 55 ° C. for 3 hours, Method for producing a functional beverage using the medicinal plant extract produced by filtering and concentrating the sweet ginseng mixture. In claim 1, The rowan extract in the extraction step, A mountain ash mixture was prepared by mixing 100 parts by weight of rowan berries, 0.3 parts by weight of biscozyme, 0.6 parts by weight of pectinase, and 0.2 parts by weight of glucoamylase, based on 1000 parts by weight of purified water, The rowan mixture was heated to a temperature of 55 ° C. for 3 hours, Method for producing a functional beverage using the medicinal plant extract produced by filtering and concentrating the rowan mixture. In claim 1, The situation mushroom extract in the extraction step, 100 parts by weight of situation mushrooms and 0.5 parts by weight of heat-resistant amylase were mixed with 1200 parts by weight of purified water to produce a situation mushroom mixture, The situation mushroom mixture was first heated to a temperature of 120 ℃ for 6 hours, 0.3 parts by weight of glycosylase and 0.3 parts by weight of cellulase were further mixed, followed by secondary heating at a temperature of 60 ° C. for 6 hours, Method for producing a functional beverage using the medicinal plant extract produced by filtering and concentrating the situation mushroom mixture. In claim 7, In the mixing step of producing the beverage mixture, 1.5-2.6 parts by weight of the green tea extract, 0.7-1.6 parts by weight of the persimmon extract, 0.8-2.3 parts by weight of the peony extract, 0.8-1.9 parts by weight of the soybean extract, 0.5-1.5 parts by weight of the rowan extract, the situation mushroom extract 0.6 -2.0 parts by weight, 0.05-1.7 parts by weight of vitamin C, 8.0-11.0 parts by weight of fructo oligosaccharides, 0.01-0.1 parts by weight of complex golden extract, 0.05-0.1 parts by weight of Nahan fruit extract, 0.04-0.06 parts by weight of taurine, polytextrose (90% polymer) 0.5 to 2.5 parts by weight, 0.1 to 0.25 parts by weight of citric acid, 0.35 to 0.5 parts by weight of enzymatically treated stevia, 85.9 to 71.69 parts by weight of purified water. In claim 8, Functional beverage production method using the medicinal plant extract to further mix 0.1 ~ 0.2 parts by weight of the herbal flavor after the sterilization step.

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