KR20160111112A - Method for producing tea beverage containing flesh and leaves of passion fruit and tea beverage produced by same method - Google Patents

Abstract

The present invention relates to a method for manufacturing a tea beverage containing flesh and leaves of a passion fruit, and the tea beverage manufactured thereby, capable of improving preference by strong and fresh flavor. According to the present invention, the method comprises the following steps: (a) concentrating the flesh separated from a passion fruit and adding water to manufacture a diluted passion fruit flesh solution; (b) extracting passion fruit leaf powder made by steaming, drying, roasting, and pulverizing passion fruit leaves to manufacture a passion fruit leaf extract; and (c) mixing the diluted passion fruit flesh solution manufactured in the step (a), the passion fruit leaf extract manufactured in the step (b), sugar, vitamin B, vitamin C, and calcium.

Description

TECHNICAL FIELD The present invention relates to a method for producing a tea beverage containing fructose flesh and leaves and a tea beverage produced by the method,

The present invention relates to a method for producing a fashionable fruit tea beverage, which comprises preparing a mixture of a fashionable fruit pulp diluted solution, a fashionable fruit leaf extract, a sugar, a vitamin B, vitamin C and calcium, The present invention relates to a tea beverage, which not only enhances physiological activities such as functional substances such as total phenol and flavonoid content, antioxidative activity, etc., but also improves consumer taste due to freshness of various organic acids and flavor of fashion fruit, Can be provided.

Passion fruit (Passiflora edulis) is a Brazilian origin is a perennial evergreen vine that is cultivated in subtropical and tropical regions in the passifloraceae (Passifloraceae) Watch kkotsok (Passiflora), and worldwide more than 500 paper distributed to more than 10 of them Species are used for edible purposes, while others are used for ornamental purposes. Major varieties include 'Rubi star', 'Red purple', 'New black', 'Peach', and 'Lack beauty'. The edible part is a fruit and looks like a table tennis ball. It weighs 40 ~ 70g and has flavor and aroma and is used for reproduction or processing. More than 100 fruits a year can be obtained from a tree. The deep purple and brown fashion fruit is crumpled when ripened and tastes better than the more beautiful and sleek yellow varieties. Around the black seeds, which can be eaten when cut, a golden orange pulp clustered with a tear drop shaped seed coat appears. Because flavor and fragrance spread easily, it is used to make dessert and perfume. The intense tangy flavor has mandarin orange, pineapple and orange scent. Most enjoy the contrasting experience of crunching juicy pulses and seeds with no special flavor.

Fruit fruffs are classified as alkaloids, saponins, polyphenols, flavicarpa, lucenin-2, vicenin-2, isoorientin, isovitexin, ), Luteolin-6-C-chinovoside and luteolin-6-C-fucoside, and various organic acids, Has been reported to have diverse functions such as antioxidant, antiinflammatory, sedative, diuretic, tonic, hypertensive treatment, skin inflammation, nystagmus, anticonvulsant, anti-anxiety agent. In addition, the leaf of the fashion fruit has an alkaloid-based compound, orientin 2 "-O-rhamnoside, luteolin-6-C-rhamnosylglucoside, , Apigenin, and various organic acids.

Korean Patent No. 1403354 discloses a method for manufacturing tea beverages using dandelion, and Korean Patent No. 1467269 discloses a method for preparing tea beverages using a green tea leaf, There is no method for manufacturing tea beverage using fashion fruit as in the present invention.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide an effective ingredient from fashionable fruit pulp and processed leaf, which is known to have various functionalities such as antioxidant activity, anti- In the preparation of tea beverages using the extracted leaf extract, it is possible to produce a tea fruff extract containing a large amount of phenol compounds, flavonoids and various organic acids, and having high DPPH radical scavenging ability and nitrite scavenging ability as well as excellent antioxidative properties, And a method for manufacturing tea beverages.

In order to solve the above-mentioned problems, the present invention provides a method for producing a fruity fruit flesh diluted solution, comprising the steps of: (a) preparing a fashion fruit flesh diluted solution by adding water after concentrating the flesh separated from the fruit fruit flesh; (b) extracting a leaf of a fashion fruit, drying and then frying and pulverizing the leaf of a fashion fruit, and preparing a leaf extract of a fashion fruit; And (c) mixing the prepared fashion fruit flesh diluted solution prepared in step (a), the prepared fashion fruit leaf extract, sugar, vitamin B, vitamin C and calcium prepared in step (b) To provide a method for producing a fashionable fruity tea beverage.

The present invention also provides a fashion fruit tea beverage produced by the above method.

The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide an extract of a fructus fruit, which is known to have various functionalities such as antioxidant activity, antihyperglycemia, antiinflammation and intense flavor and flavor components, Tea drinks prepared by blending contain phenol compounds, flavonoids and various organic acids in large quantities, but also have antioxidant properties such as DPPH radical scavenging ability and nitrite scavenging ability, as well as functionality and strong flavor and refreshing taste. Thereby providing a fashionable fruit tea beverage having an improved consumer's preference.

FIG. 1 is a diagram illustrating a manufacturing process of a fashion fruity tea beverage according to the present invention.

In order to achieve the object of the present invention,

(a) preparing a fashion fruit flesh diluted liquid by adding water after concentrating the flesh separated from the fruit fruit flesh;

(b) extracting a leaf of a fashion fruit, drying and then frying and pulverizing the leaf of a fashion fruit, and preparing a leaf extract of a fashion fruit; And

(c) mixing the prepared fashion fruit pulp diluted solution prepared in the step (a), the fashion fruit leaf extract prepared in the step (b), sugar, vitamin B, vitamin C and calcium The present invention provides a method for manufacturing a fashionable fruity tea beverage.

In the method for manufacturing a fashionable fruity tea beverage according to the present invention, the dilution liquid of the fashion fruity fruit of the step (a) is preferably obtained by concentrating the flesh separated from the fruit fruity fruit to 30 to 60 Brix, adding water thereto, Of fruit juice dilution liquid of 15 Brix can be manufactured by concentrating the flesh separated from fruit fruit fruit at 45 Brix and adding water. Through the above process, the seeds and the like in the fruit fruit fruit are removed, so that the flesh can be easily extracted.

In addition, in the method for manufacturing a fashionable fruity tea beverage of the present invention, the fruity leaf extract of the step (b) is preferably prepared by growing the fruiting leaf at 90-110 ° C for 0.5-2 minutes, The mixture may be prepared by mixing water at a ratio of 0.8-1.2: 1000-3000 weight ratio to the fructose leaf powder of roasted and ground at 140-200 ° C for 2-4 minutes and then extracting at 80-100 ° C for 6-9 hours. More preferably, the leaf of the fashion fruit is heated twice at 100 ° C. for 1 minute, dried and then fired at 170 ° C. for 3 minutes. The powder is mixed with water at a weight ratio of 1: 2000, .

However, when the temperature, time, and number of times of addition are less than the above ranges, bitterness remains and the degree of preference is decreased, If the time and the number of times exceed the above range, not only the effective ingredient content decreases but also the cost increase and quality deterioration may occur. In addition, as a result of the roasting process under the above conditions, the flavor of the fruit leaf can be enhanced, and various functional substances and physiological activity effects can be improved. The drying may be naturally dried on a shade for 2 to 3 days or hot-air dried using a hot air drier, but is not limited thereto. In addition, the pulverization can be carried out preferably in a size of 100 to 300 mesh, more preferably in a size of 200 mesh. In the case of extracting and finely grinding a leaf of a fashion fruit, Can be further enhanced. In addition, when hot water extraction is performed under the above conditions, the flavor of the fruit leaf can be sensed and the effective component can be efficiently extracted. However, when the extraction temperature and time are less than the above range, the amount of the functional material to be extracted is small, There is a problem that the fragrance is weak. When the extraction temperature and time exceed the above range, the degree of preference is lowered and the amount of the functional substance is not significantly different, which is inefficient.

In the method of manufacturing a fashionable fruity tea beverage according to the present invention, the mixing of the step (c) is preferably performed by mixing 16 to 24 parts by weight of a fashion fruit flesh diluted solution with 100 parts by weight of a fashion fruity tea drink, To 100 parts by weight of a flavored fruity tea beverage may be mixed with the mixture of vitamin C and vitamin C in an amount of 0.1 to 10 parts by weight, 20 parts by weight of a fructose fruit powder diluted solution, 58 parts by weight of a fashion fruit leaf extract, 20 parts by weight, vitamin B 0.012 part by weight, vitamin C 0.094 part by weight and calcium 1,894 parts by weight can be mixed. The tea beverage prepared by blending with the above materials and mixing ratios has a high degree of preference in combination with nutrition, taste and flavor of the ingredients, and thus it has been possible to provide a tea drink that meets the taste of consumers. The sugar may be one or more sugar selected from fructose, glucose, sugar and oligosaccharide, but is not limited thereto. Further, the vitamin B may be at least one vitamin B selected from vitamin B1, vitamin B2, vitamin B6 and vitamin B12, but is not limited thereto.

The method of manufacturing a fashion fruity tea beverage according to the present invention is more specifically

(a) a step of concentrating the pulp separated from the fruit fruit fruit and then adding water to prepare a diluted liquid of a fashion fruit pulp of 10 to 20 Brix;

(b) Fruit fruiting leaves are fried at 90 to 110 ° C for 1 to 3 minutes for 1 to 3 times and then dried and fired for 2 to 4 minutes at 140 to 200 ° C. To 3000 weight ratio, and then extracting at 80 to 100 ° C for 6 to 9 hours to prepare a leaf extract of a fashion fruit; And

(c) 16 to 24 parts by weight of a diluted fruit powder of the fruit flesh prepared in the step (a), 52 to 62 parts by weight of the extract of the fashion fruit leaf prepared in the step (b) 16 to 24 parts by weight of vitamin B, 0.01 to 0.014 parts by weight of vitamin B, 0.08 to 0.11 part by weight of vitamin C and 1.6 to 2.2 parts by weight of calcium,

More specifically,

(a) a step of concentrating the pulp separated from the fruit fruff fruit and then adding water to prepare a dilution liquid of fashion fruit fruit of 15 Brix;

(b) The leaf of the fashion fruit was added twice at 100 ° C for 1 minute, dried, and fried at 170 ° C for 3 minutes. The powder was mixed with water at a weight ratio of 1: 2000, and then heated at 90 ° C for 8 hours Extracting the leaf extract of the present invention; And

(c) 20 parts by weight of a fashion fruit flesh diluted solution, 58 parts by weight of a fashion fruit leaf extract, 20 parts by weight, 0.012 part by weight of vitamin B, 0.094 part by weight of vitamin C and 1.894 parts by weight of calcium Mixing < / RTI >

The present invention also provides a fashion fruity tea beverage produced by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Comparative Example  One: Fashion Fruit  Flesh-colored tea drinks

(a) After removing the faucet of passion fruit cultivated environmentally in Damyang, the flesh and the pericarp were separated to prepare the flesh.

(b) The above-prepared fashion fruit flesh was squeezed by using a vacuum concentrator to obtain a final 45 Brix fashion fruit flesh concentrate. Through this extraction step, seeds of fashion fruit are removed and the juice can be easily extracted.

(c) Purified water was added to the fashion fruit flesh concentrate to make a 15 Brix fashion fruit diluted solution.

(d) Vitamin B group (vitamin B1, vitamin B2, vitamin B6, vitamin B12), vitamin C and water-soluble calcium are listed in the diluted liquid of fashion fruit fruit pulp, sugar (including fructose (including liquid fructose), glucose, sugar, oligosaccharide) 1, and the mixture was stirred to complete a flesh tea beverage of fashion fruit.

Comparative Example  2: Fashion Fruit  Leaf tea drink

(a) Young leaves were removed from the stem of fashion fruit grown in environmentally friendly facilities in Damyang. The leaves of the fashion fruit washed well in purified water were naturally dried in a shade for 2 to 3 days or hot air dried using a hot air dryer. The dried fruit fruff leaves were ground to a size of 200 mesh, and the powdered fruit fruff leaf and water were mixed at a weight ratio of 1: 2000 and then extracted at 90 ° C for 8 hours to prepare hot fruity leaf fruit water extract.

(b) Vitamin B group (vitamin B1, vitamin B2, vitamin B6, vitamin B12), vitamin C and water-soluble calcium in the hot water extract of the fruit fruiting leaf are listed as glucose (fructose (including liquid fructose), glucose, sugar and oligosaccharide) 1, and the mixture was stirred to complete a leaf tea beverage of fashion fruit.

Comparative Example  3: Fashion Fruit  Roasted leaf tea drink

(a) Young leaves were removed from the stem of fashion fruit grown in environmentally friendly facilities in Damyang. The leaf of the fashion fruit which was washed well in purified water was steamed twice at normal temperature (100 ° C.) for 1 minute by steam (steam), and then naturally dried in a shade for 2 to 3 days or hot air dried using a hot air drier.

(b) In order to add the flavor of the dried fashion fruit leaf, it was roasted at 170 DEG C for 3 minutes in a scent. The freshly fashioned fruit leaf was milled to a size of 200 mesh. The crushed fashion fruit leaf and water were mixed at a weight ratio of 1: 2000 and then extracted at 90 ° C for 8 hours to prepare a hot water extract of a fashion fruit leaf.

(c) The above-mentioned hot-water extracts of the fruit fruff leaf are listed as saccharides (fructose (including liquid fructose), glucose, sugar, oligosaccharides), vitamin B group (vitamin B1, vitamin B2, vitamin B6, vitamin B12), vitamin C and water- 1, and the mixture was stirred to complete a leaf tea beverage of fashion fruit.

Manufacturing example  One : Fashion Fruit  Fruits and Leaves Mixed Tea Drink

As a method for preparing a tea beverage by mixing the diluted liquid of the fashionable fruit produced in the step (c) of Comparative Example 1 with the hot-water extract of the dried fruit of the fashioned fruit produced in the step (a) of Comparative Example 2, (Vitamin B1, vitamin B2, vitamin B6, vitamin B12), vitamin C and water-soluble calcium are blended in the ratio shown in Table 1 And then mixed with the pulp and leaf tea of the fashion fruit.

Manufacturing example  2: Fashion Fruit  Fruit and Roasted Leaves Mixed Tea Drink

As a method for preparing a tea beverage by mixing the diluted liquid of the fashion fruit produced in the step (c) of Comparative Example 1 with the hot-water extract of the roasted leaf of the fashioned fruit prepared in the step (b) of Comparative Example 3, (Vitamin B1, vitamin B2, vitamin B6, and vitamin B12), vitamin C, and water-soluble calcium are shown in Table 1 as the blending ratio in Table 1 And then stirred to produce a flesh and leaf mixture tea beverage of fashion fruit.

Fashion Fruit tea beverage compounding ratio (% by weight) Comparative Example 1 Comparative Example 2 Comparative Example 3 Production Example 1 Production Example 2 Fashion fruit powder diluted liquid 20 - - 20 20 Fashion fruit leaf hot water extract - 78 - 58 - Fashion Fruit roasted leaf hot water extract - - 78 - 58 Purified water 58 - - - - sugars 20 20 20 20 20 Vitamin B group 0.012 0.012 0.012 0.012 0.012 Vitamin C 0.094 0.094 0.094 0.094 0.094 Water-soluble calcium 1.894 1.894 1.894 1.894 1.894 Sum 100 100 100 100 100

Example  1: Total phenolic compound content

The total phenolic compound content was analyzed according to the Folin-Denis method. After preparing samples of Comparative Examples 1, 2 and 3 and Preparation Examples 1 and 2 at 1 mg / ml, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteu's phenol reagent was added, were mixed in a shaking bath. After 5 minutes, 1 ml of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of catechin, tannic acid and chlorogenic acid.

Comparison of total phenolic compounds content of fashionable fruity tea drink sample Total phenol content (mg / kg) Catechin Chlorogenic acid Tannic acid Comparative Example 1 12.6 ± 0.3 23.6 ± 0.5 18.6 ± 0.3 Comparative Example 2 87.8 ± 2.2 136.5 ± 4.3 93.8 ± 3.2 Comparative Example 3 121.8 ± 3.7 187.5 ± 5.6 127.8 ± 3.7 Production Example 1 39.0 + - 0.4 63.3 ± 0.7 45.0 ± 0.4 Production Example 2 62.2 ± 1.8 92.9 ± 4.2 69.8 ± 3.2

The total phenol contents of Comparative Examples 1, 2 and 3 and Preparation Examples 1 and 2 are shown in Table 2. As can be seen from Table 2, the content of chlorogenic acid was higher than that of catechin and tannic acid, and the content of total phenol in Preparation Example 2 was 92.9 mg / kg, which was higher than 63.3 mg / kg of Preparation Example 1. On the other hand, Comparative Example 3 was the highest at 187.5 mg / kg, followed by Comparative Example 2 at 136.5 mg / kg, while Comparative Example 1 using the pulp alone showed the lowest content at 23.6 mg / kg. Catechin and tannic acid content also showed similar trends. Therefore, it was found that the total phenolic content was increased by adding the roasted leaf of the fashion fruit to the fashion fruit flesh.

Example  2: Determination of individual phenolic acid content

The content of the individual phenolic acids in Production Example 2 was 29.4 mg / kg in total, which was higher than that of 18 mg / kg in Preparation Example 1. On the other hand, Comparative Example 3 showed the highest value of 63.7 mg / kg, and Comparative Example 2 showed 25.0 mg / kg, and Comparative Example 1 showed the lowest content of 4.0 mg / kg. In particular, the leaves on the o - Kumar acid (o -coumaric acid), salicylic acid (salicylic acid), ferulic acid (ferulic acid) content was detected in the net a lot. Therefore, it was found that the content of individual phenolic acid was increased by adding the roasted leaves of fashion fruit to the flesh of fruit flesh (Table 3).

The individual phenolic acid content of the fashion fruity tea beverage (254 nm) sample Phenolic acid (ppm) 3HC CHL FER GAL SAL SYR OCO PCO total Comparative Example 1 0.012 0.213 0.124 - 0.345 0.012 1.157 1.157 4.02 Comparative Example 2 0.034 2.564 2.564 0.291 6.157 0.021 7.347 4.105 25.083 Comparative Example 3 2.429 3.134 9.395 1.345 16.629 0.131 21.929 5.720 63.712 Production Example 1 0.137 0.481 1.843 0.123 3.234 0.124 8.727 2.386 18.055 Production Example 2 1.246 0.689 4.436 0.346 5.124 0.234 11.648 3.684 29.407

3HC: 3-hydroxycinnamic acid, CAF: caffeic acid, CHL: chlorogenic acid, FER: ferulic acid, GAL: gallic acid, SAL : salicylic acid (salicylic acid), SYR: ache jiksan (syringic acid), OCO: o - Kumar acid (o -coumaric acid), PCO: p - Kumar acid (p -coumaric acid)

Example  3: Total flavonoid content measurement

To measure the total flavonoid content from the methanol extracts of Comparative Examples 1, 2, and 3 and Preparation 1 and 2, extract 0.1 g of each sample in 75% methanol at room temperature overnight, take 1.0 ml of the test solution in a test tube, Diethylene glycol was added and mixed well. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a constant temperature water bath at 37 ° C for 1 hour and the absorbance at 420 nm was measured. For the blank test, a 50% methanol solution was treated in the same manner as the sample solution, and the standard curve was prepared using Nalinjin (Sigma Co., USA), and the total flavonoid content was determined therefrom.

Comparison of Total Flavonoid Content of Fashion Fruit Tea Drink sample Total flavonoid (mg / kg) Comparative Example 1 8.8 ± 0.1 Comparative Example 2 56.9 ± 4.3 Comparative Example 3 84.4 ± 4.7 Production Example 1 65.9 ± 4.4 Production Example 2 92.4 ± 7.3

The total flavonoid contents of Comparative Examples 1, 2 and 3 and Preparation Examples 1 and 2 are shown in Table 4 above. As can be seen from Table 4, the total flavonoid content of Preparation Example 2 was the highest at 92.4 mg / kg, and the content of Comparative Example 3 was then as high as 84.4 mg / kg. However, Comparative Example 1 using pulp alone showed the lowest content of 8.8 ㎎ / ㎏. Therefore, it was found that the total flavonoid content was increased by adding the roasted leaf of the fashion fruit to the fashion fruit flesh.

Example  4: DPPH Radical Scatters  exam

In order to measure the antioxidative activity by the hydrogen electron donating ability, 900 μl of DPPH solution (100 μM) and 100 μl of each sample (100 μM) were dissolved in methanol (or DMSO) solvent in each of Comparative Examples 1, Were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

Comparison of DPPH radical scavenging ability of fashion fruity tea drink sample DPPH radical scavenging ability (ppm) 250 500 1000 2000 IC ₅₀ Comparative Example 1 7.2 ± 0.6 12.7 ± 1.3 16.7 ± 0.8 30.0 ± 0.4 3554.1 Comparative Example 2 47.5 ± 1.0 81.5 ± 0.9 92.9 ± 0.2 92.9 ± 0.5 340.8 Comparative Example 3 47.8 ± 0.9 81.1 ± 0.5 92.2 ± 0.0 93.2 ± 0.2 297.0 Production Example 1 23.3 ± 2.4 43.5 ± 1.3 69.1 ± 1.2 91.9 ± 0.4 836.3 Production Example 2 53.8 ± 1.7 83.8 ± 2.2 93.1 ± 1.0 95.2 ± 0.8 232.8

The results of DPPH radical scavenging of Comparative Examples 1, 2, 3 and Preparation Examples 1 and 2 are shown in Table 5 above. The DPPH radical scavenging activity of Preparation 2 was the highest at 95.2% at 2,000 ppm of extract, 93.2% of activity of Comparative Example 3, and 92.9% of Comparative Example 2. As a result, it was found that the DPPH radical scavenging activity was increased by adding the hot water extract of roasted leaf of the fashion fruit to the flesh of the fashion fruit. On the other hand, the amount of the extract required to exhibit 50% DPPH radical scavenging ability, that is, IC ₅₀ The values were also lower in the order of Production Example 2, Comparative Example 3, and Comparative Example 2, and were found to be consistent with the above results. Therefore, the antioxidant activity was improved by adding the roasted leaves of fashion fruit to the fashion fruit flesh through DPPH radical scavenging assay.

Example 5: Nitrite scavenging ability test

Measurement of nitrite scavenging activity from the methanol extracts of Comparative Examples 1, 2 and 3 and Preparation Examples 1 and 2 was carried out by adding 40 μl of the sample extract and 0.1 μl of 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer (pH 7.5) to 20 μl of 1 mM NaNO ₂ citrate buffer, pH 4.2) or 0.2 M citrate buffer (pH 6.0) to a volume of 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour, and then 1,000 μl of 2% acetic acid and 1 μl of a Griess reagent (1% sulfanilic acid and 1% naphthylamine (30% naphthylamine) in a ratio of 1: 1, prepared immediately before use) was added and mixed well. The mixture was incubated at room temperature for 15 minutes at room temperature. Absorbance was measured at 520 nm, Respectively.

N (%) = [1- (A-C) / B] 100

N: Nitrite scavenging ability

A: After 1 hour of addition of sample to 1 mM NaNO ₂ absorbance

B: 1 mM NaNO ₂ absorbance

C: Control absorbance

Comparison of Nitrite Scavenging Ability of Fashion Fruit Tea Drink sample Nitrite scavenging ability (%) 250 500 1000 2000 IC ₅₀ Comparative Example 1 3.1 ± 1.6 10.0 ± 3.8 31.9 ± 3.3 59.3 ± 3.2 1686.3 Comparative Example 2 29.8 ± 1.3 42.0 ± 1.5 53.1 ± 0.6 65.8 ± 1.6 941.6 Comparative Example 3 31.1 ± 4.1 45.7 ± 2.7 58.3 ± 1.4 67.1 ± 2.9 857.6 Production Example 1 33.2 ± 2.8 31.2 ± 1.6 41.9 ± 1.8 58.8 ± 3.5 1700.6 Production Example 2 35.4 ± 2.3 46.3 ± 0.4 53.9 ± 0.4 69.8 ± 2.4 927.6

The nitrite scavenging activity of Comparative Examples 1, 2, 3 and Preparation Examples 1 and 2 is shown in Table 6 above. As can be seen in Table 6, the nitrite scavenging activity of Preparation 2 was the highest at 2,000 ppm, 69.8%, followed by the activity of Comparative Example 3 at 67.1%, and at Comparative Example 2 at 65.8% High activity. As a result, it was found that the activity of nitrite scavenging activity was increased by adding hot water extract of roasted leaf of fashion fruit to fashion fruit. Therefore, it was confirmed that antioxidant activity was improved by adding roasted leaves of fashion fruit to fashion fruit flesh through nitrite scavenging assay.

Example  6: Organic acid content

The organic acid content analysis results of Comparative Examples 1, 2 and 3 and Production Examples 1 and 2 are shown in Table 7 below. As can be seen from Table 7, the total content of organic acids in Production Example 2 was 15.33%, which was higher than that in Production Example 1, and the total content of organic acids in Comparative Example 3 was 16.68% 12.74 and 13.98%, respectively. That is, citric acid, tartaric acid, malonic acid and ascorbic acid, which showed a small amount of flesh, increased the total organic acid content of the flesh of the fashion fruit when added with the hot water extract of the roasted leaf of the fructose. Therefore, it is expected that the functionality of tea beverages combined with flesh and leaves of fashion fruit can be improved by increasing the content of organic acid.

Organic content of fashion fruity tea beverages (%) Type of organic acid Comparative Example 1 Comparative Example 2 Comparative Example 3 Production Example 1 Production Example 2 Oxalic acid 8.88 0.17 0.20 4.43 5.18 Citric acid - 1.45 1.90 0.68 0.81 Tartaric acid - 0.87 1.03 0.48 0.56 Malic acid 2.27 - - 0.96 1.01 Malonic acid - 6.13 7.26 3.86 3.96 Ascorbic acid - 1.59 1.21 0.81 0.97 Succinic acid 1.26 2.65 3.03 1.85 2.02 Propionic acid 0.20 1.12 1.67 0.65 0.71 Pyroglutamic acid 0.13 - 0.38 0.09 0.11 Sum 12.74 13.98 16.68 13.81 15.33

Example 7: Sensory evaluation

10 children (aged 8 ~ 13), 10 youth (14 ~ 18 years, 5 boys and girls), 10 women (19 ~ 64 years) 5, and 5 male and 65 male and 5 female. The total of 50 samples were used to test samples 1, 2, and 3 of Preparation Examples 1, 2, and 3 and evaluate color, flavor, acidity, sweetness, bitter taste, Respectively. 5 points Scale 1 point: Very poor, 2 points: Poor, 3 points: Average, 4 points: Good, 5 points: Very good score and bitter taste has bitter taste (1 point: bitter taste) Very weak, 3 points: bitter taste, 4 points: very bitter taste). The results are shown in Table 8.

Sensory Evaluation of Fashion Fruit Tea Beverage sample color
(color) incense
(flavor) Sour taste
(taste) sweetness
(sweetness) bitter
(bitterness) Comprehensive likelihood
(overall
acceptability) Comparative Example 1 4.9 4.6 4.0 4.9 4.1 4.6 Comparative Example 2 4.0 4.4 4.4 4.0 4.9 4.0 Comparative Example 3 4.2 4.5 4.2 4.2 4.7 4.5 Production Example 1 4.4 4.5 4.2 4.4 4.2 4.6 Production Example 2 4.6 4.6 4.1 4.6 4.1 4.7

As can be seen from Table 8, the sensory evaluations of Comparative Examples 1, 2 and 3 and Preparation Examples 1 and 2 showed no significant difference in flavor. However, in the preference for bitter taste, Compared to Comparative Examples 2 and 3, the bitterness was reduced and the color, sweetness, and overall acceptability were high. Therefore, it was found that the preference in the color, taste and general preference of the tea drink added with the hot water extract of the roasted leaf of the fashion fruit was significantly improved in the flesh of the fashion fruit.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Will belong to.

Claims (4)

(a) preparing a fashion fruit flesh diluted liquid by adding water after concentrating the flesh separated from the fruit fruit flesh;
(b) extracting a leaf of a fashion fruit, drying and then frying and pulverizing the leaf of a fashion fruit, and preparing a leaf extract of a fashion fruit; And
(c) mixing the prepared fashion fruit flesh diluted solution prepared in the step (a), the fashion fruit leaf extract prepared in the step (b), the sugar, the vitamin B, the vitamin C and calcium. A method of manufacturing a fashionable fruity tea beverage. The method according to claim 1, wherein the mixture of step (c) comprises 16 to 24 parts by weight of a diluted fruit powder of fruit flesh, 52 to 62 parts by weight of a fruit leaf extract, 16 to 24 parts by weight 0.01 to 0.014 part by weight of vitamin B, 0.08 to 0.11 part by weight of vitamin C and 1.6 to 2.2 parts by weight of calcium. The method according to claim 1,
(a) a step of concentrating the pulp separated from the fruit fruit fruit and then adding water to prepare a diluted liquid of a fashion fruit pulp of 10 to 20 Brix;
(b) Fruit fruiting leaves are fried at 90 to 110 ° C for 1 to 3 minutes for 1 to 3 times and then dried and fired for 2 to 4 minutes at 140 to 200 ° C. To 3000 weight ratio, and then extracting at 80 to 100 ° C for 6 to 9 hours to prepare a leaf extract of a fashion fruit; And
(c) 16 to 24 parts by weight of a diluted fruit powder of the fruit flesh prepared in the step (a), 52 to 62 parts by weight of the extract of the fashion fruit leaf prepared in the step (b) 16 to 24 parts by weight of vitamin B, 0.01 to 0.014 parts by weight of vitamin B, 0.08 to 0.11 part by weight of vitamin C and 1.6 to 2.2 parts by weight of calcium. A fashionable fruit tea beverage produced by the method of any one of claims 1 to 3.

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