KR20110049054A - Method for manufacturing of beverage with roasted liriope platyphylla - Google Patents

Abstract

PURPOSE: A producing method of liriope platyphylla drink by roasting is provided to improve the taste, the color, the flavor, the functionality, and the anti-oxidation ability of the liriope platyphylla drink. CONSTITUTION: A producing method of liriope platyphylla drink by roasting comprises the following steps: removing foreign materials from dried roots of liriope platyphylla; roasting the dried roots of liriope platyphylla for 5~20minutes at 100~210deg C; mixing the roasted dried liriope platyphylla roots with water, and hot water extracting; filtering solid residues from the hot water extract using natural pulp filter paper; and adjusting the concentration of the obtained liriope platyphylla drink.

Description

Method for Manufacturing of Macmundong Beverage by Roasting {Method for Manufacturing of Beverage With Roasted Liriope Platyphylla}

The present invention relates to a method of producing a munmundong beverage with improved functional and antioxidant function, and more particularly, roasting the munmundong tendon muscle at a specific temperature condition, hot water extraction of the roasted munmundong tendon, filtration and concentration adjustment process. The fermentation relates to a method for producing a pulsed gin beverage.

Macmundong is a perennial herb of the family Liliaceae, which contains seven kinds of opiopogonins, steroidal saponins, flavonoids, oligosaccharides, and polysaccharides. The pulsed dong has been used for food and medicine since ancient times, and its efficacy has been reported to enhance blood glucose, anti-inflammatory action, anticancer, cough, expectoration, nourishment, and tonic. The active ingredient of the pulsed dong varies greatly depending on the extraction time and solvent ratio in the case of hot water extraction.

Roasting is one of the raw material processing methods used to enhance color, taste, and flavor, and the degree of roasting depends on temperature, time, and speed. Roasting increases the solids content, promotes the browning reaction, and the production of fragrance components. Browning substance produced through this process is known to have antioxidant activity.

The beverage market in Korea was 4.3 trillion won in 2008, growing 4.3% year-on-year. Among these, tea beverages amounted to 164 billion won, accounting for about 4.6% of the total beverage market. More than doubled. In contrast, the market for functional beverages in 2008 was 25 billion won, down 25% from 2005. This is considered to be a temporary shrinkage due to the strengthening of regulations on functional foods, and the functional beverage market is expected to continue to grow in the future. . Functional drinks have the advantage of extracting the ingredients of functional ingredients and using them as basic ingredients for drinks, so that the relevant market continues to expand as consumers' interest in health increases. I think it will be.

Meanwhile, technologies related to manufacturing conventional McMoon-Dong drink include Korean Patent Nos. 10-2000-0058608 and 10-2001-0073168. However, these techniques are performed by using descriptive methods such as hot water extraction or roasting of munmundong with powder obtained by crushing ganmundong tendon. There is no teaching about

Accordingly, the present inventors have completed the present invention by presenting a scientific basis for palatability as a beverage according to roasting conditions and solid content based on sensory evaluation and antioxidation-related experiment results for the development of medungdong beverage.

It is an object of the present invention to provide a method for producing a grammundong beverage having improved functionality, such as taste, color, and flavor, and an antioxidant function.

The present invention relates to a method for producing a pulsed liquor beverage having improved functional and antioxidant function, and more specifically, removing foreign substances in the pulsed muscle tendon; Roasting step of roasting the pulsatile copper root muscle from which the foreign material is removed at 100 to 210 ℃ 5 to 20 minutes; Mixing the roasted Macmundong tendon with water and then extracting hot water to generate hot water extracts; A filtration step of filtering the hot water extract to remove solid residue; And adjusting the concentration of the pulmonary dong beverage by adjusting the final solids content.

In the roasting step, in order to exert the quality, functionality and antioxidant function of the pulmonary dong beverage of the present invention, it is preferable to roast the pulmonary plexus muscle at 100 to 210 ° C. for 5 to 20 minutes, more preferably 150 to 190 It may be roasted at 10 ° C. for 10 minutes and even more preferably at 170 ° C. for 10 minutes.

Generating the hot water extract is preferably mixed with the roasted pulsatile muscle root in water in a solvent ratio of 10 to 30 times the volume of the pulsatile muscle root, but is not particularly limited thereto.

The filtration step is a step of removing the solid residue by using a filter paper from the pulmonary water extracts, the type of the filter paper is not specifically defined, it is preferable to use natural pulp filter paper.

The step of adjusting the concentration of the pulse mundong beverage is preferably adjusted so that the final solid content is 0.1 to 2.0%, more preferably can be adjusted to 0.7%.

According to the method of manufacturing munmundong beverage of the present invention, by presenting the optimum roasting conditions in the manufacture of munmundong beverage, it is possible to improve the quality and functionality of the munmundong beverage, and to provide a health functional beverage with antioxidant functionality. In addition, it can contribute to the promotion of public health through commercial mass production.

Hereinafter, the present invention will be described in detail through examples. The following examples are only examples for describing the present invention, and the scope of the present invention is not limited thereto.

<Examples>

1. Material

McMoon-Dong (Yelim-ri, Sangnam-myeon, Miryang-si, Gyeongsangnam-do) was purchased and used. The water used to manufacture the beverage was purchased from the market (Sam tea, Jeju Samdasoo, Nongshim) and S tea (N company) used as a control of the experiment.

2. Macmundong tendon Roasting  Establishment of Optimum Conditions

In order to establish the optimum conditions of roasting, 150 g of the prepared munmun-dong roots were roasted for 10 minutes at 150 ° C to 190 ° C in a roaster (Gene Cafe, Model; CBR-101A, Genesis), and then the munmun-dong guns After extracting with a solvent ratio of 20 times the volume of the weight of water to the extractor (electric drug mixer, Model; DW-290, Daewoong Bio Appliance Co., Ltd.) for 2 hours and 30 minutes, it was diluted 5 times for quality, antioxidant efficacy and sensory test. Was performed.

2-1. Roasting  Conditional Hydrothermal extract  Quality analysis

① solid content

20 mL of pulsed hydrothermal extract solution was taken in a weighing bottle obtained by weighing, dried in a drier at 105 ° C. until weighed, and the weight thereof was expressed as% (w / v). As shown in Table 1, the non-roasted hot water extract showed a solid content of 3.11% as the roasting temperature increased, compared to the solid content of 3.11%.

[Table 1] Solid content, starch content, reducing sugar content, sugar content and pH of McMoondong hydrothermal extract according to roasting conditions

Roasting temperature
(℃) Solid content
(g / 100ml) Starch content
(g / 100ml) Reducing Sugar Content
(g / 100ml) Sugar content
(brix) pH 0 3.11 1.55 0.10 2.1 6.28 150 3.48 1.41 0.20 2.2 5.58 170 3.67 1.91 0.36 3.2 5.13 180 3.67 1.94 0.63 3.1 4.95 190 3.55 2.00 1.01 3.0 4.38

② sugar content

Starch was measured by phenol-sulfuric acid method and reducing sugar was measured by absorbance at 540nm using spectrophotometer by colorimetric method using dinitrosalicylic acid (DNS). It was measured using (507-I Hand Refractometer, ATAGO, Japan). As shown in [Table 1], as the roasting temperature was increased, the sugar content increased, especially at the roasting temperature of 170 ℃ or more, the content of starch rapidly increased, these results were also consistent with the reducing sugar content results. The ratio of reducing sugar content to solid content was considerably low (3.2%) without roasting. However, the ratio of reducing sugar content to solid content rapidly increased to more than 10% in the case of roasted Macmundong beverage at temperatures above 170 ℃.

③ pH

The pH of the pulsed hydrothermal extract was measured by using a pH meter (PH210 pH meter, HANNA Instruments Inc., Romania). As a result, the roasting temperature increased (see Table 1 above).

④ Chromaticity Measurement

The chromaticity measurement of pulsed hydrothermal extract according to roasting temperature was measured by L (Lightness), a (redness) and b (yellowness) with a color difference meter (Model CT-310, Minolta, Japan). McMoon-Dong hot water extract was used as a sample diluted five-fold, and the S tea sold by N company as a control. As shown in the following [Table 2], as the roasting temperature increases, the L value, the a value, and the b value all tend to increase. Particularly, when the roasting temperature is 190 ° C., the a value increases rapidly. This is consistent with the results of previous studies, which showed rapid browning at temperatures above 190 ° C. In addition, the sample roasted at 170 ℃ showed a similar tendency to the chromaticity of the S tea used as a control, a commercial drink.

[Table 2] Chromaticity of Macmundong Hot-water Extract with Roasting Temperature

Roasting temperature (℃) L value a value (redness) b value (yellowness) 0 99.27 ± 0.02 -0.42 ± 0.04 2.49 ± 0.02 150 96.20 ± 0.02 -1.73 ± 0.02 14.83 ± 0.02 170 91.71 ± 0.01 -1.81 ± 0.03 30.38 ± 0.01 180 73.86 ± 0.01 1.64 ± 0.03 52.48 ± 0.02 190 58.92 ± 0.01 18.26 ± 0.03 74.48 ± 0.02 S car (N company) 90.58 ± 0.01 -2.19 ± 0.02 32.84 ± 0.01

2-2. Roasting  Macmundong according to conditions Hydrothermal extract  Antioxidant Functional Analysis

① DPPH Scatters

100 μL of pulsed water extract (50-fold dilution) mixed with ethanol and 100 μL of 60 μM 1,1-diphenyl-2-picrylhydrazyl dissolved in ethanol were added to a 96 well plate, mixed for 30 minutes in a cow, and then ELISA reader was used. Absorbance was measured at 540 nm. The DPPH scavenging effect of the pulsed water hydroponic extract was expressed as a percentage (%), and the IC ₅₀ (sample concentration required to suppress the radical production to 50%) was calculated. In the case of roasted McMoon-Dong hydrothermal extract, a 50-fold diluted sample was used. As shown in the following [Table 3], DPPH scavenging ability of roasted pulsed hydrothermal extract increased 5.5 times to 20.5 times compared to the non-roasted sample and was temperature dependent. Compared with the DPPH scavenging ability of the S company's beverages, even though the extracts used in this experiment were diluted 50-fold, the effects were similar, and it was confirmed that roasting the worms may enhance antioxidant activity (see [Table 3] below). ).

[Table 3] Antioxidant Effects of Macmundong Hot Water Extracts with Roasting Conditions

                                                Inhibition Rate (%)

Roasting temperature (℃) DPPH Scavenging Capability
Superoxide anion
Scavenging power Nitrite scavenging activity
0 2.43 36.10 0.00 150 13.35 40.28 4.32 170 22.33 45.92 29.21 180 31.31 48.57 28.39 190 49.76 53.17 57.83 S car (N company) 35.19 47.53 86.10

The dilution factor of the pulsed hydrothermal extract was 50 times for DPPH analysis, 2 times for superoxide aninon analysis, 5 times for nitrite analysis, and S order was commercially available.

② Superoxide radical Scatters

After diluting the pulmonary tract hydrothermal extract twice, 400 μL was taken and 100 μM xanthine 400 μL, 600 μM nitrobluetetrazolium (NBT) 400 μL, 0.05 U / mL xanthine oxidase 400 μL, and 0.1 M phosphate buffer buffer (pH 7.4) were added for 10 minutes at 37 ° C. It was incubated. Then, the mixture was put into 96 wells and the absorbance was measured at 540 nm. In the case of roasted McMoon-Dong hydrothermal extracts, samples diluted two-fold were used, and the S-difference was used as the S-drinking solution. As shown in [Table 3], the superoxide radical scavenging ability increased as the roasting temperature was increased, and the superoxide radical scavenging ability of the pulsed hot water extract roasted at 170 ° C. or more increased about 20% more than the non-roasted sample. It was. The superoxide radical scavenging ability of these pulsed water hydrothermal extracts was similar to that of commercially available S-orders (see Table 3 above).

③ Nitrite Scatters

The hot water extract was diluted 5 times and used as a sample. ₂ mL of hot water extract was added to 1 mL of 1 mM NaNO ₂ solution, and the reaction solution was adjusted to 1.2 using 0.1 N HCL, and reacted at 37 ° C. for 1 hour. Then, 1 mL of each reaction solution was taken to obtain 2% acetic acid solution. And 0.4 mL of 5 mL Griess reagent (1% sulfanilic acid prepared with 30% acetic acid and 1% naphthylamine, respectively, prepared immediately before use) were added and mixed well. Absorbance was measured at 520 nm using a photometer to calculate the amount of remaining nitrite. Roasted McMoon-Dong hydrothermal extracts were diluted five-fold and samples were used as a control for the S-order of N Company. As shown in Table 3, as the roasting temperature was increased, the scavenging ability of the nitrite increased, and the nitrite scavenging ability of the hot water extract roasted at 170 ° C. or higher rapidly increased. On the other hand, the non-roasted ganmun dong hot water extract showed no nitrite scavenging ability, and thus, ganmun dong was preferably roasted in order to enhance the functionality of ganmun dong beverages, and the roasting temperature was particularly important.

2-3. Roasting  Macmundong according to conditions Hydrothermal extract  Sensory evaluation

The items of sensory evaluation were color (appearance), taste (sweet, bitter, sour, astringent, savory), aroma, overall preference, and purchase intention on a 9-point scale, and sensory evaluation was conducted on 22 women in their 20s. Was carried out.

Sensory test results were as shown in the following [Table 4]. The beverages made with McMoon-dong roasted at 170 ° C in color, sweetness, umami, fragrance, and overall acceptability scored 6.5, 5.4, 5.8, 6.2, and 6.5 out of 9 points, respectively. It was determined to be excellent. These sensory test results showed an excellent evaluation comparable to that of the N company S on the market.

As a result of the above physicochemical analysis and sensory evaluation, the roasting temperature of McMoon-Dong root was determined to be 170 ° C. as the best roasting temperature, and the roasting time was 10 minutes.

[Table 4] Sensory Evaluation of Mungmundong Beverages by Roasting Temperature

0 degrees 150 degrees 170 degrees 180 degrees 190 degrees S tea
(N company) color 3.7 ± 1.78 4.0 ± 1.93 6.5 ± 2.07 5.4 ± 1.41 6.0 ± 1.76 6.5 ± 1.65 sweetness 3.4 ± 1.53 3.6 ± 1.59 5.4 ± 0.97 5.4 ± 1.45 4.3 ± 2.12 4.5 ± 1.65 bitter 3.1 ± 2.01 3.0 ± 2.00 3.2 ± 1.87 4.2 ± 1.97 4.6 ± 2.17 3.6 ± 2.22 Sour taste 2.6 ± 1.68 2.3 ± 1.45 2.9 ± 1.91 2.4 ± 1.59 2.1 ± 1.72 2.1 ± 1.64 Astringent 2.6 ± 1.30 3.1 ± 1.83 3.4 ± 2.12 4.1 ± 1.88 4.0 ± 2.16 3.7 ± 2.00 Umami 3.4 ± 1.73 3.9 ± 1.98 5.8 ± 1.03 4.6 ± 2.13 4.4 ± 1.87 5.1 ± 1.66 incense 4.8 ± 2.31 5.3 ± 2.39 6.2 ± 1.81 5.6 ± 1.67 5.3 ± 1.58 5.8 ± 1.89 Comprehensive
Likelihood 3.7 ± 1.67 4.4 ± 2.04 6.5 ± 1.51 5.6 ± 2.16 5.1 ± 1.44 5.9 ± 1.78 Willingness to buy 3.3 ± 2.21 4.2 ± 2.45 6.3 ± 1.49 5.2 ± 1.94 4.8 ± 1.68 6.1 ± 1.63

3. Confirmation of final concentration

The hot water extract roasted at 170 ℃ for 10 minutes was diluted 1-10 times with bottled water (Jeju Samdasoo, Nongshim Co., Ltd.), and the previous preliminary experiments showed the best results at 5 and 9 times dilution. Sensory Evaluation to Determine the Optimal Concentration of Drinks Sensory evaluation was conducted using two concentrations, hot water extract diluted 5 and 10 times.

3-1. Sensory Evaluation According to Dilution Concentration

The evaluation items were evaluated on a nine-point scale for color (appearance), taste (sweetness, bitterness, sourness, astringent taste, umami), aroma, general preference, and purchase intention. Sensory evaluation was conducted on 22 women in their 20s.

As shown in the following [Table 5], the samples diluted 5 and 10 times in color, taste, aroma and overall acceptability showed excellent results, but in color (appearance), sweetness, rich taste, aroma and overall acceptability. A 5-fold diluted sample with a relatively high score was confirmed as the final concentration of the pulsed beverage. Samples diluted 5 times showed a solids content of 0.7% when inferred with the solids content of [Table 1]. Therefore, the concentration near the solid content of 0.7% was determined as the optimum concentration of ginmundong beverage.

[Table 5] Sensory Evaluation of McMoon-Dong Beverages

5-fold dilution sample 9-fold dilution sample color 6.5 ± 2.07 5.4 ± 1.07 sweetness 5.4 ± 0.97 4.5 ± 1.65 bitter 3.2 ± 1.87 2.9 ± 1.45 Sour taste 2.9 ± 1.91 2.3 ± 1.42 Astringent 3.4 ± 2.12 2.5 ± 1.27 Umami 5.8 ± 1.03 4.5 ± 1.08 incense 6.2 ± 1.81 5.5 ± 1.35 General Symbol 6.5 ± 1.51 6.0 ± 1.49 Willingness to buy 6.3 ± 1.49 5.7 ± 1.16

3-2. Antioxidant Effect of Pulsed Drink

Roasting for 10 minutes at 170 ℃, the manufacturing method finally selected in this embodiment, the hydrothermal extraction with 20 times the volume of solvent ratio of the weight of the munmundong tendon muscle to the munmundong tendon and confirmed the antioxidant effect of the filtered munmundong beverage As shown in the following [Table 6], DPPH scavenging ability showed an inhibition rate of 22.33% at 50-fold dilution, and an inhibition rate of 35.19% for S-order stock solution. Superoxide radical scavenging ability of the 2-fold diluted beverage was similar to S-order, and nitrite scavenging ability of the 5-fold diluted beverage was lower than that of S-order. It was found that S tea was more effective than Megmundong beverage because antioxidants such as ascorbic acid were added as additives. Therefore, it is difficult to conclude that the superoxide radical scavenging ability and the nitrite scavenging ability of the ginmundong beverage are lower than the S-order.

[Table 6] Comparison of Antioxidant Effect between Megumdong Beverage and S Tea (S tea [N] contains ascorbic acid as raw material)

Beverage product

Antioxidative effect Macmundong Drink S car (N company) Free radical
(% Inhibition) Concentration Free radical
(% Inhibition) Concentration DPPH 22.33 50-fold dilution 35.19 Stock solution superoxide anion 45.92 2-fold dilution 47.53 Stock solution nitrite 29.21 5-fold dilution 86.10 Stock solution

4. Manufacturing Process of Macmundong Beverage

As shown in FIG. 1, after 150 g of ganmun dong roots from which this material was removed were roasted at 170 ° C. for 10 minutes, the roasted ganmun dong roots were added to water having a volume ratio of 20 times the weight of the ganmun dong roots. After heating for 2 hours and 30 minutes with an extractor, the hot water extract was obtained, the solid residue was removed with a filter, and finally, the solid content was diluted to about 0.7% to prepare an anti-oxidant grammundong beverage.

The above is summarized as follows.

When beverages were prepared by roasting 150 g of Macmundong dried root for 10 minutes at 170 ° C, the sensory evaluation showed the highest appearance (color), taste, aroma, and overall evaluation. The antioxidant performance was also increased by roasting and 170 ° C. At the above temperature, similar antioxidant function was observed.

Also, the final concentration of the beverage was roasted at 170 ° C. for 10 minutes, extracted with hot water 20 times, filtered and diluted 5 times, and the sensory evaluation was the best. The solid content was about 0.7%.

As a result of physicochemical analysis and sensory evaluation, as shown in Figure 1, the manufacturing process of the munmundong beverage is to remove the foreign substance of the munmundong tendon, roasting it at 170 ° C for 10 minutes, and 20 times of water to the roasted tendon. 2 hours and 30 minutes of hot water extraction by volume ratio, filtering the obtained hot water extract, and the solid content is diluted to about 0.7%.

As described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. The scope of the present invention is shown by the claims to be described later rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts are included in the scope of the present invention. Should be.

The present invention is a result carried out in 2009 by the support of the Ministry of Knowledge Economy regional ointment industry development project.

1 is a flowchart illustrating a manufacturing process of munmundong drink according to an embodiment of the present invention.

Claims (5)

Removing foreign substances from the pulmonary tendon muscle; Roasting step of roasting the ganmundong tendon root removed from the foreign material at 100 to 210 ℃ 5 to 20 minutes; Mixing the roasted Macmundong tendon with water and then extracting hot water to generate hot water extracts; A filtration step of filtering the hot water extract to remove solid residue; And adjusting the concentration of the pulmonary dong beverage by adjusting the final solids content. The method of claim 1, The step of producing the hot water extract is a method of producing a munmundong drink, characterized in that the roasted munmundong tendons mixed with water in a solvent ratio of 10 to 30 times the volume of the munmundong tendon. The method of claim 1, The filtration step is a method for producing munmundong drink, characterized in that the filter using natural pulp filter paper. The method of claim 1, The step of adjusting the concentration of ganmundong beverage is a method of producing a munmundong beverage, characterized in that the final solid content is adjusted to 0.1 to 2.0%. A pulsed mundong beverage with improved antioxidant function according to any one of claims 1 to 4.

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