KR20100138842A - Method for extracting dropwort liquid and beverage produced by the same - Google Patents

Abstract

PURPOSE: A dropwort liquid extraction method for producing dropwort beverage, and the dropwort beverage are provided to use organic acid to extract nutrients and polyphenol from dropwort. CONSTITUTION: A dropwort liquid extraction method comprises the following steps: washing dropwort and removing roots before cutting into 0.5~1cm(S1); mixing organic acid with purified water to form an organic acid solution(S2); dipping the cut dropwort to the organic acid solution(S3); stirring the organic acid solution with the cut dropwort(S4); filtering the organic acid solution to obtain a dropwort extract(S5); and adding sugar to the dropwort extract(S6).

Description

Method for extracting dropwort liquid and beverage produced by the same}

The present invention relates to a method for extracting a buttercup concentrate and a beverage using the extract produced by the method, in particular, a method of extracting nutrients and polyphenol components inherent to the buttercup using an organic acid, and extracted through this method It relates to a beverage and an ion beverage using buttercup extract.

Buttercup has long been a blood pressure lowering action to lower blood pressure, improves bowel activity, relieves constipation, hemorrhoids, colon and small intestinal diseases, fever and detoxification to lower body heat and toxins, branch action And it has been known to have the ability to decipher heavy metals. Because of the main function of these buttercups have been eaten from ancient times, mainly eaten raw or boiled. In particular, it is a material that is accompanied by toxic puffer fish due to detoxification.

Buttercup mainly contains beta-carotene, which is converted into vitamin A in the body, folic acid such as vitamins B1 and B2, vitamin C, and the like, and also contains protein, iron, calcium, potassium, phosphorus, and sugars. In particular, it contains a large amount of potassium can help the excretion of sodium in the human body is known as a good food for hypertensive patients. In addition, folic acid is essential for the prevention of premature birth and birth defects in pregnant women, the buttercup is effective for pregnant women.

Buttercup contains a large amount of flavonides, vegetable polyphenols, which include isorhamnetin, hyposide, persicarin, alpha-pinene and mir. Myrcene and the pigments kaempferol and quercetin.

Isoramnetine and alphapinene are known to have anti-oxidant and anti-obesity effects by inhibiting immune-related reactions associated with excellent inflammation and removing free radicals. Percicarin has been shown to be involved in alcohol metabolism in the liver. It has been found to be effective in protecting the liver by activating enzymes, leading to excellent detoxification. In addition, the flavonoids have been reported through recent studies as having antimutagenic activity against aflatoxin B1, a human carcinogenic substance.

On the other hand, camphorol and quercetin, which are pigments as a kind of polyphenol, are known to have excellent antithrombotic effect and have antioxidant and anti-inflammatory properties.

Therefore, if the buttercups containing polyphenols having antioxidant and antithrombotic effect as described above could be developed, it would be a great help to human health. In particular, in the economy class where seats are cramped during long flights, it may be of great help to alleviate pulmonary embolism caused by vascular blockage by blood clots.

Buttercup is currently marketed only for the juice of raw parsley, but the taste is poor, it is difficult to popularize due to the problem of rejection and shelf life due to the strong aroma unique to the buttercup.

On the other hand, when the buttercup is grown and sold in the buttercup producing farm, many parts of the buttercup selection process are discarded and discarded.

Therefore, it would be desirable to provide a buttercup beverage that contains most of the butter's inherent nutrients and inherent ingredients, in particular polyphenols, as well as softly utilizing its unique taste and aroma without rejection.

Accordingly, an object of the present invention relates to a method of extracting nutrients and polyphenol components inherent to organic parsley using organic acids, and to beverages and ionic beverages using the buttercup extract extracted through this method.

In order to achieve the object of the present invention, the method of extracting buttercups according to a feature of the present invention, by removing the root portion of the buttercups and washing the finely divided into 0.5cm to 1cm using a thinner, in purified water Mixing an organic acid to a predetermined ratio to form an organic acid solution, immersing finely divided parsley in the organic acid solution, and stirring the organic acid solution for about 24 hours while maintaining the organic acid solution at 25 ° C., and the stirring is performed. The finished solution is filtered using a filter net of 0.06 mm or less, and adding sugar to the filtered solution.

Buttercup solution extraction method according to another feature of the present invention, removing the buttercup root portion and washing after washing to about 0.5cm to 1cm using a fine grinder, preparing purified water and heating to maintain the buttercup at 85 ℃ Adding a step, extracting the buttercup while maintaining the buttercup in purified water heated for 15 to 30 minutes, cooling the extract including the buttercup through the extraction step, and adding an organic acid to the cooled extract And adding sugar to the extract solution to which the organic acid is added.

The organic acid used in the present invention is selected from lactic acid, citric acid, acetic acid, malic acid, fumaric acid, gluconic acid and alpha ketoglutaric acid, but preferably citric acid.

According to the present invention, the buttercup extract and purified water extracted by the extraction method is diluted 1: 1.5 to 1: 2, bottled and sterilized to produce a buttercup.

According to the present invention, after adding sodium chloride, magnesium chloride, potassium chloride and calcium lactate to the buttercup extract extracted by the extraction method, diluted 1: 1.5 with purified water, bottling and sterilizing to produce a buttercup.

After cutting the hut tree according to the present invention and heated for 1 hour in hot water of 100 ℃ and then further heated for 1 hour at a temperature of less than 100 ℃, and obtained through the filtration net of 0.06mm to obtain the hut tree extract to the extraction method About 30% of the bark tree extract was mixed with the extracted buttercup extract, and diluted 1: 1.5 with purified water to prepare a beverage in which the bark tree extract and the buttercup extract were mixed.

According to the present invention, when the extract of citric acid obtained by citric acid extraction and hot water extraction and citric acid addition method according to the present invention is applied to a beverage, it has an excellent antioxidant effect due to the rich polyphenolic component, which is beneficial to the human body, and in particular, the generation of thrombi Containing an inhibitory ingredient, when applied as an in-flight beverage of the aircraft has the effect of alleviating pulmonary embolism.

In addition, by making a drink from the buttercup extract, it is possible to use the buttercups to be disposed of in the buttercup selection process has the effect of contributing to the environment by reducing farmers' income and reducing waste.

1 is a flowchart illustrating a method of extracting a buttercup extract with an organic acid.
2 is a flowchart illustrating a method of extracting buttercup extract using hot water.

Hereinafter, the present invention will be described with reference to the accompanying drawings.

1 is a flowchart illustrating a method of extracting a buttercup extract with an organic acid, and FIG. 2 is a view illustrating a method of extracting a buttercup extract using hot water.

1 is a diagram illustrating a step-by-step method of extracting an extract from a buttercup using an organic acid. First, the buttercup is prepared, washed with purified water, and then the root portion is removed. Cut off (S1). Then, 1 to 2.8w% of the organic acid with respect to purified water 100 is mixed with purified water to prepare an organic acid solution (S2). Then, immersed 28 to 40 w% of the sliced buttercups with respect to 100 purified water in the organic acid solution (S3). Then, the organic acid solution immersed in the shredded buttercups is stirred for 24 hours while maintaining the temperature of 25 ℃ (S4). At this time, in the case of extracting a small amount of buttercup extract can be used a rotating shaker (swing shaker), in the case of extracting a large amount of buttercup extract is attached to the extraction tank in the extraction tank to make the flow of the extraction solution. Then, the stirred and extracted organic acid solution is filtered using a filtering network of 0.06 mm or less to obtain a buttercup extract (S5). Then, 36 to 56% w of sugar, such as sugar, is added to the filtered buttercup extract with respect to 100 purified water (S6).

2 is a diagram illustrating a method of extracting a buttercup extract using hot water in stages. First, the buttercup is prepared, washed with purified water, and then the root portion is removed, and then sliced into 0.5 to 1 cm using a thinner. (S1 '). Then, purified water is prepared and heated, and then maintained at 85 ° C. while immersing by inserting 28-40% by weight of the parsley parsley with respect to 100 purified water (S2 ′). Then, the buttercup extract is extracted while maintaining the buttercup in the heated purified water for 15 to 30 minutes (S3 '). Then, after cooling the buttercups containing the buttercups through the extraction step to remove impurities through a filter network of 0.06mm or less to obtain a pure buttercup extract (S4 '). To the buttercup extract obtained in step S4 'is added 1 to 2.8% w of organic acid with respect to purified water 100 (S5'). At this time, the chromaticity of the extract is changed from brown to red. And finally, the sugar extract of the organic acid is added to the sugar content of 36 to 56w% of purified water 100 is added (S6 ').

The organic acid used in the above-mentioned methods of extracting buttercup extract may be selected from, for example, lactic acid, citric acid, acetic acid, malic acid, fumaric acid, gluconic acid and alpha ketoglutaric acid, but all other edible organic acids may be used. have. Meanwhile, the inventors of the present application have found that citric acid (citro acid) is optimal for the buttercup extract among the organic acids through various experiments.

Table 1 is a graph showing the measurement of the content of polyphenols using a spectrometer, Table 2 shows the content of polyphenols after extracting the buttercup extract multiple times at various citric acid ratios using citric acid in the organic acid Drawing.

As shown in Table 1, the content of polyphenols in the absorbance (O.D.) at a wavelength of 725 nm using a spectrometer is shown as a standard curve, and the right side of Table 1 shows O.D. The content of polyphenols (micrograms / milliliters) corresponding to the values was shown. For example, a value of 0.325 can be seen to contain 37.5 micrograms of polyphenol per milliliter.

Based on the standard curve value, the extract of the buttercup extract at various citric acid ratios using citric acid among organic acids was used, and the O.D. The value which calculated | required the value, and calculated | required the polyphenol content corresponding to it is shown in Table 2.

In Table 2, G1 to G5 are extracted from the buttercup extract with citric acid, and G6 is extracted from the buttercup by hydrothermal method to which citric acid is added. G1 contains 2.8w% citric acid per 100 purified water, G2 contains 2.34w% citric acid, G3 contains 2.0w% citric acid, G4 contains 1.5w% citric acid, G5 Citric acid is included in 1w%, G is after the hot water extraction citric acid is included in 1w%. The content of polyphenols was the highest when citric acid was added after hot water extraction. And when extracted with citric acid, although all G1-G5 showed the outstanding polyphenol content, especially content of polyphenol was high in G1-G3.

Table 3 shows chromaticity measurements for the G1 to G6 extracts.

As can be seen from Table 3, the L value is between 72 and 78 and the a value has a value of 0.56 to 7.49. Thus, it can be seen that the extract shows red color. Therefore, when the extract is diluted to make a beverage, it has a pale red or pink color to enhance the aesthetics.

When making a beverage from the buttercup extract obtained by the method described above is as follows.

First, when making a general beverage, it is made by mixing and diluting the buttercup extract and purified water in the ratio of 1: 1.5 to 1: 2, bottling and sterilization. When making a general beverage in this way it is preferable to use the buttercup extract obtained by citric acid extraction method. Of course, it can also be used as a buttercup extract, which extracts hot water and adds citric acid.

In the case of making an ionic drink which is widely used in sports drinks, sodium chloride 0.0045 to 0.09w%, magnesium chloride 0.012 to 0.024w%, potassium chloride 0.025 to 0.050w to the extract added with 1 to 1.5w% citric acid after hot water extraction % And calcium lactate are mixed at a ratio of 0.018 to 0.024 w%, and then the mixed solution is diluted with purified water at a ratio of 1: 1.5 and bottled to be sterilized.

Meanwhile, the buttercup extract may be mixed with another extract to prepare a functional beverage. For example, a functional beverage can be prepared using a hawthorn extract and the buttercup extract according to the present invention to help protect liver function and break down alcohol. When making a functional beverage using hut trees, first prepare hut trees with 100-50w% of purified water, and then chop them and heat them in 100 ℃ purified water hot water for 1 hour, and then in hot water below 100 ℃. An additional 1 hour of heating is followed by filtration and cooling with a 0.06 mm filter net to obtain a barberry extract. Then, the barberry extract is mixed at a ratio of 10-40 w% to the buttercup extract, and then diluted with purified water at 1: 1.5 to form a final beverage.

 In place of the hut extract according to the present invention, pure 100% hut extract can be added 1 to 3% by weight relative to the buttercup extract. In this case, the same effects as the present invention can be obtained.

Although citric acid extraction method or citric acid addition method after hot water extraction described above has been described as applying to buttercup, it can be applied to other vegetables such as sesame leaf, seesaw, leek, spinach, lettuce. Even when applied to other vegetables as described above, while extracting all of the essential nutrients of the vegetable, its aroma and taste will be in a very good state to eat.

Claims (12)

Preparing a buttercup and washing it with purified water, and then removing the root portion and cutting it into 0.5 to 1 cm in size using a thinner (S1),
Mixing an organic acid with purified water and then preparing an organic acid solution (S2);
Immersing the parsley parsley in step S1 in an organic acid solution (S3),
Agitating the organic acid solution in which the shredded buttercup is dipped (S4),
Filtering the organic acid solution, which has been stirred and extracted, using a filtering network of 0.06 mm or less to obtain a buttercup extract (S5),
Buttercup extract method comprising the step of adding a sugar to the filtered buttercup extract (S6). The method of claim 1, wherein the organic acid is one selected from lactic acid, citric acid, acetic acid, malic acid, fumaric acid, gluconic acid and alpha ketoglutaric acid, the amount of the organic acid mixed in purified water is 1 to 2.8w% based on 100 purified water Buttercup extract method, characterized in that. According to claim 1 or 2, wherein the amount of buttercup immersed in the organic acid solution in the step (S2) is 28 to 40w% with respect to 100 purified water,
In the step (S4), the organic acid solution is maintained at 25 ℃, a buttercup extraction method, characterized in that for 20 to 24 hours stirring. The method of claim 3, wherein the sugar added in step (S6) is sugar, the buttercup extraction method, characterized in that 36 to 56% by weight is added to the purified water 100. Preparing a buttercup and washing it with purified water, and then removing the root portion and cutting it into 0.5 to 1 cm in size using a thinner (S1 '),
Preparing and heating purified water, and then immersing by dipping 28 to 40w% of parsley butter with respect to 100 purified water while maintaining a constant temperature (S2 ');
Extracting the buttercup extract while maintaining the buttercup in the heated purified water for 15 to 30 minutes (S3 '),
After cooling the buttercup extract obtained through the extraction step to remove impurities through a filter net of 0.06mm or less to obtain a pure buttercup extract (S4 '),
Adding an organic acid to the buttercup extract obtained in step S4 '(S5'),
The method of extracting buttercups, characterized in that the step (S6 ') of adding sugar to the buttercup extract with the organic acid added. The method of claim 5, wherein the organic acid is one selected from lactic acid, citric acid, acetic acid, malic acid, fumaric acid, gluconic acid and alpha ketoglutaric acid, the amount of the organic acid added is 1 to 2.8w% based on 100 purified water Buttercup extraction method. The method for extracting buttercups according to claim 5 or 6, wherein the temperature maintained in the step (S2 ') is 85 ° C. The method of claim 7, wherein the sugar added in step (S6 ') is sugar, the buttercup extraction method, characterized in that 36 to 56% by weight is added to the purified water 100. Claim 1 or claim 5, wherein the buttercup extract obtained by diluting and bottling with purified water at a ratio of 1: 1.5 to 1: 2 and then sterilized by the beverage using a buttercup extract. The buttercup extract obtained in claim 1 or 5 is mixed with 0.045 to 0.09w% sodium chloride, 0.012 to 0.024w% magnesium chloride, 0.025 to 0.050w% potassium chloride, and 0.018 to 0.024w% calcium chloride. After diluting it with purified water at 1: 1.5, bottling and sterilizing beverage using buttercup extract. 100-50 w% of holly tree is prepared and chopped with respect to 100 purified water, and then heated in purified water hot water at 100 ° C. for 1 hour, and then further heated for 1 hour in hot water below 100 ° C., followed by A beverage using a buttercup extract prepared by mixing the buttercup extract obtained in claim 1 or 5 at a ratio of 10-40 w% and diluting it in a ratio of 1: 1.5 with purified water. A beverage using a buttercup extract made by mixing 100% pure barley extract with a ratio of 1 to 3 w% with respect to the buttercup extract obtained in claim 1 or 5, and diluting it in a ratio of 1: 1.5 with purified water.

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