KR20190072937A - Antioxidant functional beverage and food composition comprising the extract of edible flowers and preparation method of the same - Google Patents

Abstract

The present invention relates to an antioxidant functional beverage and food composition containing an edible flower extract as an active ingredient, and a method for preparing the same. According to the method of the present invention, one or more edible flowers are dried, and the dried edible flowers are hydrolyzed to be heated, stirred, and extracted at 60°C for 2 hours.

Description

[0001] The present invention relates to an edible flower extract, an antioxidant functional beverage and a food composition containing the edible flower extract as an active ingredient and a preparation method thereof,

The present invention relates to an edible flower extract, a functional beverage and a food containing the extract as an active ingredient, and a process for producing the same.

It has been known that oxidative stress due to active oxygen and free radicals causes denaturation and destruction of lipids, proteins, DNA, enzymes, etc., resulting in aging and various diseases. In other words, when an abnormality occurs in the bio-defense of antioxidants capable of withstanding oxidative stress or when exposed to excessive free radicals and free radicals, the balance is broken and the substrate, protein and DNA are irreversibly destroyed. As a result, , Complex atherosclerosis, arthritis, and Parkinson ' s disease. Here, the antioxidant substances can be divided into the enzymatic system and the non-enzymatic system. Antioxidant enzymes such as superoxide disulfide (SOD), catalase and peroxidase, and vitamins C, E, glutathione ) And other non-enzymatic substances. In order to prevent and improve diseases caused by oxidative stress, studies have been conducted on development of antioxidants, induction of expression of antioxidant enzymes, and development of pharmaceutical preparations and functional foods containing non-enzymatic antioxidants come.

Recently, the demands of consumers related to health are changing into the trend of emphasizing the three elements of wellbeing, happiness and health, which are the values of life. As a result, interest in health foods has increased and research on various natural materials has been actively carried out. In addition, edible flowers are attracting attention as a material that meets the needs of health-related consumers seeking wellness in well-being. Since Korea has been using the edible flowers, it has not been clearly stated in the literature. However, since the chrysanthemum was used for the manufacture of chrysanthemum, the flower has been used for producing traditional foods such as liquor, rice cake, It can be seen that it has been used. In the West, ancient Indians routinely eat flowers grown in the desert from 2,800 years ago. In Europe, where interest in 16th century edible flowers was at its height, there is a record that flower oil or flower vinegar was used in every house by season.

Currently, search and selection of commercially useful edible flowers is rarely carried out. Therefore, there are few kinds of flowers used as edible flowers, and the use of such edible flowers is limited. Or technology development for second processing of edible flowers is lacking.

Hydrangea macrophylla ) is a deciduous shrub of the dicotyledonous plant, and has been used as an antipyretic in the private sector. In addition, anti-malarial, immunosuppressive, anti-obesity and skin whitening effects have been reported.

Celosia cirstata L. has been used as a traditional medicinal herb in Oriental herbaceous herbaceous plants belonging to the central deciduous broad-leaved plant. Stem and leaves treat hemorrhoids, dysentery, hematemesis, nosebleeds, urticaria, and the seeds are known to be effective in treating hemorrhagic and hematopoietic efficacy, stool, dysentery, and eye diseases.

Chamomile (Matricaria chamomilla ) is an annual plant that relieves tension and warms the body. It is also effective for pain and inflammation such as headache, migraine, and neuralgia. It is said that it is effective to drink by tea when there is gastrointestinal disorder, and it is said that it can take a good night sleep if put in pillow.

Chrysanthemum morifolium ) is effective in improving headache, detoxification, inflammation, fever, and improvement of eye function.

Dandelion (Taraxacum platycarpum ) is effective for chronic gastroenteritis and stomach ulcers and stomach is strengthened, herbal medicines, powerful anti-inflammatory and exocrine action, and is used as a treatment for various purulent diseases and tumors.

Chrysanthemum zawadskii there is. latilobum KITAMURA) is a perennial herbaceous plant belonging to the Asteraceae family. Since ancient times, it has been used as a medicine for women's diseases such as menstrual irregularities, poor circulation, infertility.

Calendula officinalis ) is known to relieve muscle aches caused by colds, and it is said to be effective when you drink it when you want to sweat. It is also known to be effective against dry skin and sensitive skin, especially sunburned skin. It is well tolerated when mixed with German chamomile to prevent gastrointestinal diseases such as gastritis and gastric ulcer.

Korean Patent Laid-Open No. 10-2008-0010508 discloses a method for using chloroplasts of leaves and stems of seaweeds and mushrooms, and Korean Patent No. 10-0755190 discloses a method for extracting hot rose water from rose petals, The present invention relates to an edible flower extract using hydrangea, mandrami, chamomile, chrysanthemum, dandelion, rhododendron and marigold, a beverage containing the same as an active ingredient, a functional food composition and a method for producing the same, No such prior art is known at all.

Accordingly, an object of the present invention is to provide a method for producing an antioxidant-functional edible flower extract.

Another object of the present application is to provide an antioxidant functional edible flower extract which has been extracted according to the above production method.

Another object of the present invention is to provide an antioxidant functional beverage and a food containing the extract as an active ingredient.

BRIEF DESCRIPTION OF THE DRAWINGS Other objects and advantages of the present invention will become more apparent from the following detailed description taken in conjunction with the accompanying drawings and the accompanying drawings. The contents not described in this specification can be sufficiently recognized and inferred by those skilled in the art or similar fields of the present application, so that the description thereof will be omitted.

Hereinafter, the contents of the present application will be described in detail. On the other hand, the description and the embodiment of the embodiment disclosed in this application can be applied to the explanation and the embodiment of the other aspects with respect to the common matters. Also, all combinations of the various elements disclosed in this application fall within the scope of the present application. In addition, the scope of the present application is not limited by the specific description described below.

(W / W), preferably 15 times (W / W), of dried and dried edible flowers of seven kinds of edible flowers such as hydrangea, mandrae, chamomile, chrysanthemum, dandelion, (W / W), and the mixture is heated and stirred at 30 ° C to 90 ° C, preferably at 60 ° C for 1 to 3 hours, preferably for 2 hours.

In the ultrasonic wave extraction of the present application, the frequency of the ultrasonic waves may be 20 to 30 kHz and the ultrasonic wave may be processed at 20 to 30 캜 for 1 to 24 hours.

The term " antioxidant " as used in the present application refers to a function of eliminating active oxygen, and examples of the increase of reactive oxygen species include stress, ultraviolet rays, and radiation. Some of the ingredients that help antioxidants include beta-carotene, anthocyanins, polyphenols, and coenzyme. They are also found in nuts, fruits, and vegetables. The antioxidant function can be measured by total polyphenol content or DPPH radical scavenging activity. However, there is a method of using ABTS radical, measuring the reducing power, measuring the metal ion removal ability, measuring the content of total carotenoid compound, and measuring the content of vitamin C. However, Do not.

The beverage or food of the present application may further contain a functional ingredient in addition to the juice and additives for the purpose of improving the functionality.

The beverage or food of the present application may contain 0.1 to 100 parts by weight of any one or more selected from among seven kinds of edible flowers, hydrangea, mandrami, chamomile, chrysanthemum, dandelion, rhododendron and marigold, based on 100 parts by weight of total solids content And specifically from 0.1 to 50, in particular from 0.1 to 10, parts by weight.

The beverage according to the present application may be prepared as a diluted beverage by further containing water or a solvent in addition to the edible flower extract or juice. The beverage composition according to the present invention may further comprise at least one additive selected from the group consisting of a flavor, a spice, a stabilizer, a pH adjuster, a souring agent, a seasoning, a colorant, a vitamin and an antioxidant. In addition, in the beverage of the present invention, sweetness can be imparted to fructose in order to improve the beverage's functionality, and it is possible to use the synthetic flavoring agent so as to be good for drinking (improved functionality).

   Foods according to the present application may be prepared in the form of tablets and capsules, soft capsules, granules, and liquid preparations. The present invention also provides an antioxidant-functional food by adding a food-aid additive to a component containing an edible flower or a component formulated with the above-mentioned gum, thereby solving the technical problem. Foods to which the above-described ingredients can be added include, but are not limited to, various foods, beverages, gums, tea, vitamin complexes, and health functional foods.

INDUSTRIAL APPLICABILITY As described above, the present application has an effect of providing an antioxidant-functional edible flower extract and an antioxidant-functional edible flower extract, as well as providing an antioxidant-functional beverage and a food containing the extract as an active ingredient .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a production method for producing the antioxidant functional edible flower extract of the present application. FIG.
2 is a graph showing the results of measurement of total polyphenol content according to the edible flower extraction method (heated stirring extraction, ultrasonic extraction).
3 is a graph showing the measurement results of DPPH radical scavenging activity according to the edible flower extraction method (heated stirring extraction, ultrasonic extraction).
FIG. 4 is a graph showing the results of measurement of total polyphenol content by edible flower extraction temperature.
5 is a graph showing the measurement results of DPPH radical scavenging activity by edible flower extraction temperature.

The present application discloses a method for producing an antioxidant functional edible flower extract and an antioxidant functional edible flower extract.

Hereinafter, the present invention will be described in more detail by way of examples according to the present application. However, the following embodiments of the present application are merely examples of the present application. It will be apparent to those skilled in the art that these embodiments are illustrative of the present application and that the scope of the present application, which is set forth in the following claims, is not limited by these examples, something to do.

Example 1 . Of edible flowers Heating stirring  Extraction and Ultrasonic Extraction

There are seven types of edible flowers: hydrangea, herb medicine, chamomile, chrysanthemum, dandelion, herringbone, marigold, Dried and edible flowers were subjected to 15 times (W / W) addition of water and stirred at 60 ° C for 2 hours, or the dried edible flowers were ultrasonically extracted.

Experimental Example 1 . Heating stirring  Determination of antioxidant activity of extracts and ultrasonic extracts

The total polyphenol content and the DPPH radical scavenging activity were measured in order to measure the antioxidative activity of 7 kinds of edible flowers of Example 1, namely, hydrangea, mandrill, chamomile, chrysanthemum, dandelion, Respectively.

Total polyphenol content was determined by the Folin-Denis method (Zhou et al., 1980). For this, 1 mL of 1N Folin-Ciocalteu's reagent was added to 1 mL of the sample, and the mixture was allowed to stand for 3 minutes, mixed with 1 mL of 10% Na2CO3 solution, allowed to stand at room temperature for 1 hour, and the absorbance was measured at 700 nm to determine the total polyphenol content Respectively. The DPPH radical scavenging activity was measured by the method of Biosis et al. (1958). For this, 5 mL of DPPH was added to 0.5 mL of the sample, and the reaction was allowed to proceed for 30 minutes at room temperature and darkness. The absorbance at 517 nm was measured and the inhibition rate was calculated by the following equation (1). Vitamin C was used as a positive control. The activity of DPPH radical scavenging activity was estimated to be more than 70% of Vit. C activity.

The results showed that the total polyphenol content (Fig. 2) and the DPPH radical scavenging activity function (Fig. 3) were higher than those in the ultrasonic extraction.

Example 2 . Heating stirring  Changes of antioxidant functional components according to temperature of extract

According to Example 1, seven kinds of edible flowers such as hydrangea, mandrill, chamomile, chrysanthemum, dandelion, rhododendron, and marigold were heated and stirred at 45 ° C, 60 ° C, 75 ° C, Polyphenol content and DPPH radical scavenging activity were measured.

Total polyphenol content was highest at 60 ℃ extraction in all seven edible flower samples. The highest activity was in the range of 224 ~ 257 mg% in hydrangea, Rhus javanica, and marigold, and 127 ~ 145 mg% in chamomile, chrysanthemum, dandelion and 57 mg% 4).

The DPPH radical scavenging activity was not significantly different by the extraction temperature. The activity of marigold was the highest at 75 ℃ at 60 ℃ and showed 57 ~ 63% activity in the order of hydrangea, chamomile, chrysanthemum, chrysanthemum. The dandelion showed the lowest activity at 45% (FIG. 5).

Examples of preparation of beverages (Table 1) using the Aronia juice or Arrange beverage composition base of the present invention as a raw material are described below, but the production examples of the present invention are not limited thereto.

Production Example 1 Edible flower extract beverage

ingredient Content (% by weight) The present invention is an edible flower extract 0.1 to 10 Liquid fructose 6 Citric acid 0.1 Sodium citrate 0.2 Malic acid 0.05 Vitamin C 0.1 Xylitol 2 Sugar 3 Blueberry juice 0.1 to 5 Strawberry juice 0.1 to 5 Purified water Balance Sum 100

The present application is an extremely useful invention in the beverage and food industry because it has an excellent effect of providing an edible flower extract, a functional beverage and food containing it as an active ingredient, and a method for producing the same.

Claims (5)

A method for producing an antioxidant functional edible flower extract, which comprises drying at least one edible flower selected from hydrangea, mandrami, chamomile, chrysanthemum, dandelion, phloem, and marigold, stirring the edible flowers and heating and stirring the mixture.
The method according to claim 1, wherein the syringe is an aqueous solution of 10 to 15 times (W / W) of dried edible flowers, and the heating and stirring extraction is performed at 60 ° C for 2 hours.
An antioxidative edible flower extract extracted according to the method of claim 1.
An antioxidant-functional beverage containing the extract of claim 3 as an active ingredient.
An antioxidant-functional food containing the extract of claim 3 as an active ingredient.

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