KR20190036695A - A manufacturing method of sweet jelly containing camellia flower extract and sweet jelly containing camellia flower extract by the same - Google Patents

Abstract

The present invention relates to a sweet jelly composition comprising, as an active ingredient, a Camellia japonica flower extract obtained by hydrothermally extracting the same flower at 75±5°C for 1 to 3 hours and a method for manufacturing the same. The sweet jelly containing the Camellia japonica flower extract extracted by the method of the present invention has a clear and vivid red color, less acerbity, and a slightly bitter and mild taste, compared with sweet jellies obtained by other methods. In particular, the present invention combines a slightly bitter and sweet taste, resulting in reduced sweetness, and thus a noble healthy taste, thereby exhibiting a superior preference over other samples in the overall organoleptic properties evaluation and providing an excellent effect on health with a content of physiologically active ingredients being superior to sweet jellies extracted by other methods.

Description

[0001] The present invention relates to a method for producing camellia flower extract, which comprises extracting Camellia japonica,

The present invention relates to a tonnage containing camellia japonica extract and a method for producing the same.

Yangyang is one of the unique Korean traditions known as danseok or gangyeo. Traditionally, it is made from bean jam, agar, and sugar as its main ingredients, Bean jam and sugar, which are the main ingredients of yanggang, are too tasty to be consumed by modern people who are concerned about various adult diseases such as obesity and diabetes. Therefore, it is necessary to add a functional ingredient rich in antioxidant ingredients to traditional melon juice, and to manufacture melon juice with minimal sweetness.

In the conventional yangeng, there are Daechuanggang (Registration No. 10-1017126), Soybean Yanggang (Open No. 10-2012-0118865), Red ginseng Yanggang (Registration No. 10-0438391) and the like but there is no functional yanggang containing Camellia japonica extract.

In order to accomplish the above object, the present invention provides a melon composition comprising as an active ingredient an extract of Camellia sinensis obtained by hot water extraction of Camellia sinensis at 75 ± 5 ° C for 1 to 3 hours.

In one embodiment of the present invention, the extract is preferably obtained by extracting Camellia sinensis with water at 75 캜 for 2 hours, but is not limited thereto.

In another embodiment of the present invention, the melanin composition preferably further comprises at least one of sediment, sugar, trehalose, starch syrup, camphor flower extract, and agar, more preferably all of the above components But not limited to this.

The present invention also provides a method for producing a camellia flower comprising the step of subjecting a camellia flower to hot water extraction at 75 ± 5 ° C for 1 to 3 hours to obtain a camellia flower extract and then adding a sediment, sugar, trehalose, starch syrup, And a method for producing a yoke containing an extract.

The above-mentioned sediment can be sediment such as soybean sediment, whitewash sediment, chestnut sediment, and bean jam, which are generally used in the manufacture of yam, but it is preferable to use Baekok sediment as a raw material to sensitively produce camellia.

In one embodiment of the present invention, it is preferable to add at least one of camphor flower extract and camphor flower powder, but not limited thereto.

The method for producing a yoke of the present invention can be manufactured by a method of "raw material -> extraction / concentration - agar dissolution -> mixing -> heating / concentration -> molding -> cooling -> packaging"

After making the extract from the raw material of camellia, it is possible to make it through "raw material -> agar dissolution -> mixing -> heating / concentration -> molding -> cooling -> packaging"

If you also include the extract of Camellia sinensis, it can be manufactured through "Ingredients -> Extraction / Concentration -> Powder -> Agar Dissolution -> Mixing -> Heating / Concentration -> Forming -> Cooling -> Packaging".

The yin yang containing the camellia extract extracted with the method of the present invention has a clear and clear red color and a slightly reddish taste and a soft taste compared with the yanggang obtained by other methods and in particular has a slightly sweet taste and sweet taste, , And thus the total sensory evaluation showed superiority to other samples. Also, the content of physiologically active ingredient is superior to other extracting methods and it has a good effect on health.

Figs. 1-3 are schematic views of a process for manufacturing a yoke of the present invention.

The present invention will now be described in more detail by way of non-limiting examples. The following examples are intended to illustrate the present invention and the scope of the present invention is not to be construed as being limited by the following examples.

Example 1; Extraction conditions of camellia

Three kinds of extracted samples were obtained as follows.

1) Sample 1: Pressure extraction system

To 10kg of camellia collected from a village in Namwon - eup, Seogwipo City, 30 liters of water was added and extracted at 1.2 to 1.5 atm and at 120 ℃ for 2 hours to obtain a camellia flower extract.

2) Sample 2: no pressure extraction method

30 liters of water was added to 10 kg of camellia collected from a village located in Namwon-eup, Seogwipo City, and the extract was extracted at normal temperature for about 2 hours at 103 ° C to obtain a camphor flower extract.

3) Sample 3: vacuum low temperature extraction system

To 10 kg of camellia collected from a village located in Namwon-eup, Seogwipo City, 30 liters of water was added and extracted for 2 hours at 75 ° C under vacuum (55cmHg ~ 60cmHg) to obtain a Camellia japonica extract.

Example 2-1; How to make Camellia japonica

10% of camellia flower extract (67% of camellia flower, 67% of purified water), 49% of white pearl beaker, 30% of white pearl powder, 3.6% of trehalose, 4% of starch syrup, 2% of camelliae extract powder, 1.4% (over weight ratio) is weighed and mixed with Camellia sinensis extract and other raw materials according to the manufacturing process, heated and molded into a mold, cooled and desorbed, and then packed in a mold. (We will ship the finished product after the wrapping process.

Example  2-2; Camellia Yokan  Manufacturing method

10% of white camphor extract (67% of camellia flower, 67% of purified water), 51% of white pine bark, 30% of white pearl, 3.6% of trehalose, 4% of starch syrup, 1.4% The mixture of Camellia sinensis extract and other ingredients is heated and molded into a mold, cooled and desorbed according to the manufacturing process, and then packed in a mold. (We will ship the finished product after the wrapping process.

Example 3: Sensory evaluation

The sensory test was carried out on the panel of 20 or more adult and expert panelists, each of 20 boys and girls, according to the above-described Example 2. The sensory test was provided with a questionnaire for tasting experiment and anonymity test. The test was conducted in a free way for 10 minutes in the tasting room for 1 hour for 4 persons and 5 hours for 100 minutes.

The sensory test was carried out in accordance with the color, flavor, taste and overall evaluation clause in the 5-step symbol scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) , Aroma, taste, and overall evaluation, the higher the number, the higher the preference.

color incense flavor Overall assessment Sample 1 2.5 ± 0.2 2.3 ± 0.3  2.4 ± 0.1 2.4 ± 0.2 Sample 2 3.0 ± 0.3 2.5 ± 0.1 2.9 ± 0.1 2.8 ± 0.2 Sample 3 4.1 ± 0.2 3.2 ± 0.1 4.3 ± 0.2 4.1 ± 0.2

The values in Table 1 are mean values ± standard deviation.

As a result of the sensory evaluation, the red color was clear and sharp compared with other samples of the yellow rape extracted by the vacuum low-temperature extraction method of the sample 3 of Example 1, and the taste and sweetness were less than those of the other samples, The preference was high due to the noble healthy taste.

Example  4: Analysis of Total Polyphenol Content and Antioxidant Activity of Three Species of Camellia sinensis Extract

The following experiment was conducted using the three kinds of extract samples obtained in Example 1.

In the following experiment, Extract A is Sample 1, Extract B is Sample 2, and Extract C is Sample 3.

Total polyphenol content analysis

200 μL of the sample solution and 1800 μL of distilled water were mixed and 200 μL of Folin-Ciocalteau's phenol reagent was added thereto, followed by reaction at room temperature for 5 minutes. 400 μL of 2M Na ₂ CO ₃ was added to the mixture, and the mixture was adjusted to 4 mL with distilled water. The solution was reacted at room temperature for 1 hour and then absorbance was measured at 725 nm. The total phenol content was compared with the calibration curve using gallic acid (Sigma Chemical Co., St Louis, MO, USA) GAE) / mL.

ABTS free radical scavenging activity

To prepare the test solution, 7 mM ABTs and 2.45 mM potassium persulfate were added to the distilled water and incubated at room temperature for 16 hours to generate ABTs cations (ABTs ⁺ ). 2.45 mM potassium persulfate buffer was diluted so that the absorbance value was 0.70 (± 0.02) when it was mixed with the same amount of potassium persulfate buffer at 734 nm. Then, the same amount of diluted ABTs ⁺ solution was added to various concentrations of the sample, and the absorbance was measured after 6 minutes. The degree of decrease in absorbance compared to the absorbance of the control (2.45 mM potassium persulfate buffer) was expressed in%.

ORAC assay

The standard solution for the calibration curve was diluted to 25.0, 50.0, 100, and 200 μM by adding trophic buffer (Sigma Chemical Co.) to phosphate buffer solution. The antioxidant activity was measured by adding 150 μL of a 26 mM fluorescent standard solution to 25 μL of a sample and a standard solution, adding 25 μL of 136 mM 2,2'-azobis (2-methylpropionamidine) dihydrochloride as a peroxide radical inducer, , and the absorbance was measured every 2 minutes for 1 hour at emission 538 nm. Antioxidant activity was expressed as μM trolox equivalents (TE) compared to the calibration curve.

The results of Example 4 are as follows.

1) Total polyphenol content analysis

The total polyphenol content of extracts A, B, and C was 778.8, 1164.6, and 1353.4 μg GAE / mL, respectively.

sample μg gallic acid equivalents (GAE) / mL Extract A (Sample 1) 778.8 ± 9.7 Extract B (Sample 2) 1164.6 ± 12.7 Extract C (Sample 3) 1353.4 ± 13.2

Table 2 is a table for total polyphenol content analysis, and extracts A, B and C correspond to samples 1, 2, and 3 of Example 1, respectively.

2) ABTS radical scavenging activity

ABTS radical scavenging activity of extracts A, B, and C showed the scavenging activity of 66.0, 74.5, and 78.6% at sample concentrations of 1.25%, 46.3%, 57.7%, and 63.9%, respectively.

sample ABTS radical scavenging activity (%)  at 1.25%  at 2.5% Extract A (Sample 1) 46.3 ± 4.5 66.0 ± 1.2 Extract B (Sample 2) 57.7 ± 1.1 74.5 ± 0.0 Extract C (Sample 3) 63.9 ± 0.8 78.6 ± 0.9 Positive control group at 25 μg / ml ascorbic acid 100.0 0.0

Table 3 shows the ABTS radical scavenging activity. Extracts A, B, and C correspond to Samples 1, 2, and 3 of Example 1, respectively.

3) Oxygen radical absorbance capacity (ORAC) assay

ORAC assay analysis of extracts A, B, and C showed 163.0, 196.3, and 245.6 μM TE at 1% concentration, respectively.

sample Sample concentration (%) μM TE Extract A (Sample 1) One 163.0 + - 5.6 Extract B (Sample 2) One 196.3 ± 7.2 Extract C (Sample 3) One 245.6 ± 12.7

Table 4 is a table for the ORAC assay. Extracts A, B, and C correspond to Samples 1, 2, and 3 of Example 1, respectively.

Claims (5)

Which comprises extracting Camellia sinensis with hot water for 1 to 3 hours at 75 ± 5 ° C as an effective ingredient. [3] The composition of claim 1, wherein the extract is obtained by extracting Camellia sinensis with water at 75 DEG C for 2 hours. [3] The composition of claim 1, wherein the composition further comprises at least one of sediment, sugar, trehalose, starch syrup, camphor flower extract, and agar. Comprising extracting Camelliaceae with hot water extraction at 75 占 폚 for 1 to 3 hours to obtain a Camelliaceae extract, and adding to the extract a mixture of sediment, sugar, trehalose, starch syrup, and agar powder, Method for manufacturing yokel. 5. The method of manufacturing a yoke according to claim 4, wherein the manufacturing method further comprises adding at least one of a camphor flower extract powder and a camellia flower powder.

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