KR20200001879A - Yuja ssanghwa tea and the extract using the same - Google Patents

Abstract

The present invention provides a citron black herbal tea containing a citron peel in which flesh is removed and herbal medicine. At this time, the herbal medicine contains 18 to 28 wt% of Paeonia japonica; 28 to 36 wt% of at least one material selected from a group consisting of Rehmannia glutinosa, Astragalus propinquus, Angelica gigas, and Levisticum officinale; and 12 to 28 wt% of at least one material selected from a group consisting of Cinnamomum verum, Glycyrrhiza uralensis, Zingiber officinale, and Zizyphus jujube. The citron black herbal tea is manufactured by filling a material mixing the herbal medicine and citron flesh into the citron peel, followed by lyophilizing the same or by natural drying or hot air drying the citron peel, followed by mixing with the herbal medicine and roasting the same.

Description

YUJA SSANGHWA TEA AND THE EXTRACT USING THE SAME}

The present invention relates to a citron-twined tea and a citron-twined tea extract using the same, and more particularly, using a citron peel and a herbal medicine, a citron-twined tea minimizing the destruction of nutrients by freeze drying, natural drying or hot air drying, and more convenient using the same. It relates to a citron-twined tea extract that can be easily consumed.

Citrus junos is an evergreen shrub that is relatively cold and disease resistant among citrus plants, and originates and resides in East Asia. It is mainly consumed in a limited form, such as a rented lease. In recent years, however, the health functionalities such as the immune system, whitening effect, antioxidant effect, anti-obesity effect, anti-cancer effect, and anti-atopic effect of citron have been scientifically identified, and consumers' interest is increasing. Development and high value added are needed.

Unlike other citrus fruits, yuzu is a fruit that can be used not only for the flesh but also for the skin, and has a high content of citron, minerals, and citric acid, and is mainly used for tea, drinks, and spices. It is known that the ratio is high. Citron contains a lot of vitamins A, B, C, organic acids and minerals, especially vitamin C is three times more than lemon, effective for skin care and cold. In addition, flavonoid components such as hesperidin and limonine contained in citron are known to be effective for anti-inflammatory, antioxidant, lowering blood pressure, anti-allergic and radical scavenging ability.

Ssanghwa tea is a boiled tea made from various types of bark, leaves, stems, fruits, and roots. ought. It is designed to make up for the lack of energy. It is made to drink lightly as a tea rather than a deep-medicinal syrup, and it warms the body and improves stamina. It is one of the representative winter teas in the winter season, which is made by boiling ingredients such as yongan meat, brown root, and licorice to float dates and pine nuts.

Count medicines and licorice in Ssanghwa tea relieve pain caused by clumping muscles and muscle spasms. Sukjihwang, donkey, cheongung, peony to replenish the blood, help blood circulation, ginger, cinnamon to warm the blood vessels, Astragalus, jujube to replenish the energy. In Dongbogam, Ssanghwa-tang is said to be good when the body and body are tired and weak, and when recovering after a big illness, when the blood is damaged and weak, sweating a lot.

Citrus rich in vitamins is effective in preventing colds, recovering from fatigue, and promoting digestion, which helps with digestive function, weak body, cold hands and colds, and helps people who cannot cope with cold. Yuzu twin tea (차 和 茶) blended in the winter is effective for those who have a cold and low immunity. It is also good when you have a cold season and lose your appetite.It helps to prevent respiratory diseases such as colds, rhinitis, asthma, and pneumonia by strengthening energy and boosting immunity.It is also helpful for health care when your physical strength drops and fatigue does not go away easily. It is known.

However, the conventional citron-twinned tea prepared by removing the pulp of the citron and filling various herbs in the citron skin has a problem that it takes a long time to manufacture during natural drying, and when drying by hot plate drying or hot air drying method In the form of distorted and discolored color, there was a problem of falling commodity value, and in the case of hot plate drying, there was a problem of low content of total phenolic compound or flavonoid component and antioxidant activity.

In addition, when manufacturing the citron twin tea by the traditional method, it is necessary to manufacture the citron twin tea in a new way because it is not only difficult to mass-produce because of the handmade method, but also increases the time, labor, cost, etc. required for manufacturing.

1.Korea Patent Registration No .: 10-1843499 (2018.03.23) 2. Korean Patent Registration Number: 10-1834964 (2018.02.27)

Accordingly, the present invention, in order to solve the problems of the prior art, while filling the citron skin with a mixture of herbal medicine and citron pulp freeze-dried to maintain the intrinsic taste, aroma and color of the citron in the manufacturing process It is an object of the present invention to provide a citron-distilled tea having a high content of total phenolic compounds and a flavonoid component and excellent antioxidant activity.

In addition, an object of the present invention is to provide a citron-paired tea that can be mass-produced while still containing the active ingredient by cutting the citron peel and mixing with the herbal medicine after natural drying or hot air drying.

In addition, the present invention can be more convenient to drink the citron twin tea prepared as described above, while minimizing the destruction of vitamin C during the extraction and the active ingredient can be extracted better, the browning tea, antioxidant activity, etc. The purpose is to provide.

The present invention in one aspect, the present invention provides a citron-differentiated tea comprising a citron peel and a herbal medicine from which pulp is removed. At this time, the herbal medicine is 18-28% by weight of Baekjak, 28-36% by weight of at least one material selected from the group consisting of Sukjiwang, Astragalus, Angelica and Cheongung, and at least one selected from the group consisting of cinnamon, licorice, ginger and jujube It comprises 12-28% by weight of the material, and is prepared by lyophilizing the citrus peel with a mixture of the herbal medicine and citron pulp, or by mixing with the herbal medicine after natural drying or hot air drying.

The lyophilization method comprises the steps of preparing a citron peel by removing the pulp after horizontally cutting the upper end of the barrel; Pulverizing after removing the seed from the citron pulp; After mixing the herbal medicine and the pulverized citron flesh left for 12 to 48 hours at a temperature of 10 ~ 15 ℃; And putting the mixture of the citron pulp and the herbal medicine into the citron skin and then covering the upper portion of the cut citron skin and lyophilizing. At this time, the herbal medicine is 20 to 28% by weight of Baekjak, Sukjihwang, Astragalus, Angelica, Cheonggung each 9 to 11% by weight, cinnamon, licorice, ginger, jujube is preferably composed of 5 to 7% by weight, respectively, pulp and herbal medicine It is preferred to mix at a weight ratio of 1: 1.5 to 1: 3.

The natural drying or hot air drying method, the step of slicing the citron peel after removing the fruit of the citron, the step of natural drying or hot air drying at 50 ℃ or less chasun chaeun remove the moisture, and mixing the herbal medicine After steaming for 10 to 20 minutes at 140-180 ℃ may include the step. At this time, the citron peel is 30-40% by weight, the herbal medicine is 18-22% by weight of Baekjak, Sukjihwang, Astragalus, Angelica, 7-9% by weight respectively, cinnamon, licorice, ginger, 3-5% by weight of jujube It is preferable to include.

In another aspect of the present invention, the present invention, after adding 15-25 times the water to the citron-tender tea weight by the freeze-dried, or natural drying or hot air drying at a temperature of 80 ~ 95 ℃, 7 Provide citron-distilled tea extract extracted hydrothermally for ˜11 hours.

According to the present invention, the medicinal herb and citron pulp are filled with citron peel and lyophilized to maintain maximum taste, aroma and color taste of citron in the manufacturing process of citron paired tea, while having a high content of total phenolic compounds or flavonoids and antioxidant activity. This excellent citron-differentiated car can be provided.

In addition, according to the present invention, by cutting the citron peel and mixing with the herbal medicine after natural drying or hot air drying, it is possible to provide a citron-paired tea that can be mass-produced while still containing the active ingredient.

In addition, according to the present invention, while drinking citron pair tea more conveniently, it is possible to minimize the breakdown of vitamin C during extraction and the active ingredient can be extracted better, and to provide a citron pair tea extract with excellent browning degree, antioxidant activity, etc. Can be.

1 is a diagram of a citron-differentiated tea having different drying methods from the citron-twinned tea before drying.

Hereinafter, an Example is given and this invention is demonstrated in detail.

The present invention in one aspect, the present invention provides a citron-differentiated tea comprising a citron peel and a herbal medicine from which pulp is removed.

First, clean the yuzu and cut it horizontally from the top of the citron 1 ~ 3 cm lower, then remove the pulp to make a jar shape, and the pulp is finely ground by removing the seeds.

Next, after mixing the medicinal herb and finely ground citron pulp is maintained for 12 to 48 hours at a temperature of 10 ~ 15 ℃ so that the taste and aroma of the citron is cut into Ssanghwa tea ingredients. Citrus pulp has a lower moisture content than other fruits, so when it is ground, it becomes a viscous gel. The gel-pulverized citron pulp is mixed in a weight ratio of 1: 1 to 1: 3 in a weight ratio of 1 to 1: 3 mixed with the blending ratio according to the mixing ratio, and used after being left for a predetermined time at a predetermined temperature to take advantage of the pulp that may be discarded. There is an advantage that can be, in the finished citron twin tea, there is an advantage that the aroma or unique fresh taste of citron can be maintained stronger.

Next, in the manual process, the mixture of the herbal medicine and the citron pulp is put into the skin of the citron with the pulp removed. At this time, the herbal medicines include Earl, Sukjihwang, Astragalus, Angelica, Cheongung, Cinnamon, Licorice, Ginger, Jujube.

Preferably, the medicinal herb is selected from the group consisting of 18-28% by weight of Baekjak, 28-36% by weight of at least one material selected from the group consisting of Sukjihwang, Astragalus, Angelica, and Cheongung, and Cinnamon, Licorice, Ginger and Jujube 12-28% by weight of at least one material. More preferably, the herbal medicine is composed of 20-28% by weight of Baek Yak, 9-11% by weight of Sukji sulfur, Astragalus, Angelica, cheonggung, Cinnamon, licorice, ginger, jujube each 5-7% by weight.

Finally, the upper end of the cut with a lid to cover the upper part of the citron peel and tie with a thread and then lyophilized. At this time, the freeze-drying method is applied to maintain the shape and maintain the yellow color of the citron when drying the citron in order to increase the shelf life.

In the same way, when citron-spared tea is manufactured, the citrus is stronger than when only citron rind is used, and the citron-specific yellow color is maintained well due to freeze-drying, and the water is sufficiently removed, so it can be distributed without risk of corruption. There is this.

< Example  1> Citron tea  Selection of drying method

In order to select an appropriate drying method, drying is divided into three types: hot plate drying, hot air drying, and freeze drying. In order to choose the method of drying the citron tea, clean the citron and cut it horizontally from the top of the citron 3 cm to the bottom, then remove the pulp to make a jar shape. Put 4g each, cinnamon, licorice, ginger, jujube 2g each, close the upper part of the citron, tie it with a thread to finish, then dry. In other words, after filling the yuja bark with the ratio of herbal medicine mixed by the ratio and tied it with a thread so that the contents do not escape, and then divided into three types of hot tea drying, hot air drying, lyophilization which is the traditional tea manufacturing method and dried The change of was observed.

The form of the citron-twinned tea before drying and the citron-twined tea dried by each drying method is as shown in FIG. 1. Figure 1 a is a photograph of the citron twin tea before drying, b is a photograph of the hot plate dried citron tea, c is a photo of hot air dried citron tea, d is a photograph of the freeze-dried citron tea.

Referring to FIG. 1, the freeze-drying method maintains the shape of the citron-twinned tea before drying best, and the shape of the hot plate-dried citron-twined cup is excessively broken.

When the hot plate drying method is applied to a low temperature pan and slowly drying the citron while drying or shrinking the citron during the drying process, it can be dried while catching the shape, but this must be done manually by hand, at low temperatures It needs to be dried for a long period of time so that it can be dried enough to have storage properties, and since it is heated only on one side, there is a hassle to dry by changing the heating position, and after the completion of drying, the color of citron is changed to dark brown by heat. have.

Hot air drying was carried out in the dryer at 60 ℃ to minimize the discoloration of the citron and loss of nutrients, but it has the advantage of being dried in a short time, but due to rapid drying, the deformation of the form is severe, the size shrinks a lot, and the brown change is severe.

On the other hand, when the lyophilization method was applied, there was a slight shrinkage, but the inherent color of the citron remained unchanged, and the change in form was not large and the shrinkage was the least.

The size change of citron-tipped tea according to each drying method is shown in Table 1 below. The diameter of the citron-tipped tea before drying was 7.4 ± 0.5 cm and the height was 5.5 ± 0.3 cm.

TABLE 1

Referring to Table 1, after measuring the size after drying the citron-tipped tea by hot plate drying, hot air drying, and lyophilization, the largest decrease in diameter during hot air drying was 6.1 cm in diameter and lyophilized. Was 4.3 cm, which showed less size reduction than hot plate drying and hot air drying. In addition, the height of the hot plate drying is reduced the most compared to other drying.

Therefore, it can be seen that the most advantageous method of maintaining the color and shape of the citron-tipped tea and the like, but the least cumbersome drying method due to the manual operation of tying the yarn is lyophilization. In the case of hot plate drying or hot air drying, the size is reduced during the drying process, so it is necessary to continuously loosen and re-tie the threads to fix the shape, but in the case of freeze drying, the size decrease is not large enough. The product can then be tied once and then lyophilized again to complete the product.

In addition, in order to measure the phenolic compound, flavonoid content, antioxidant activity, etc. according to each drying method, the citron-paired tea prepared according to each drying method was added to 20 times the weight of purified water, and extracted by filtration at 80 ° C. for 3 hours. The filtrate was used as a sample.

Citron tea  Phenolic Compounds and Flavonoid Contents by Drying Methods

To analyze the content of total phenolic compounds, add 0.5 mL of Foline-Ciocalteau reagent to 1 mL of the extract, stir for 3 minutes, and add 0.5 mL of 10% Na ₂ CO ₃ solution for 1 hour in the dark at room temperature. Was measured. Using the gallic acid (Sigma-Aldrich Co., St, Louis, MO, USA) as a standard, the content of total phenolic compounds was calculated from the calibration curve obtained by the same method as the sample, and gallic acid equivalent (mg GAE / g). Indicated as.

For total flavonoid compound content analysis, 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1 M potassium acetate, and 3.8 mL of 80% ethanol were added to 1 mL of the sample solution according to the method of Moreno, followed by mixing for 40 minutes in the dark at room temperature. The absorbance at 415 nm was then measured using a spectrophotometer. Total flavonoid content was calculated from the calibration curve obtained with Quercetin (Sigma-Aldrich Co.) as a standard.

The results of measuring the total phenolic compounds and flavonoid compounds of the citron-paired tea prepared by different drying methods are shown in Table 2 below.

TABLE 2

Referring to Table 2, the total phenolic compound was the lowest (800.13 mg / 100 g) in the hot plate drying sample, the highest was 1151.93 mg / 100 g in the hot-air dried citron tea sample, 1021.79 mg / 100 g in the freeze-dried sample It was. The phenolic compounds present in the plant are more likely to be released into the extract when the plant tissue is decomposed or the bond is deformed by heating. Therefore, the content of phenolic compounds in the plant is higher in the hot air drying sample, which was more time-consuming than other samples. .

Flavonoid compounds were the lowest at 126.47 mg / 100 g when dried on a hot plate, and higher than other samples when freeze-dried at 185.2 mg / 100 g and lyophilized 196.07 mg / 100 g in hot air drying.

Citron tea  Changes in Antioxidant Activity According to Drying Method

Antioxidant activity was evaluated by 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity. DPPH radical scavenging activity was expressed as electron donating activity for DPPH. The higher the antioxidant activity of the sample, the more purple the color was measured. 100 μL of the DPPH solution adjusted to 1.5 × 10 ^-4 M concentration with ethanol and 100 μL of the sample were mixed, reacted at room temperature for 20 minutes, and the absorbance was measured at 525 nm to calculate the absorbance ratio of the sample addition to the sample-free. By%.

In order to measure ABTS radical scavenging activity, potassium persulfate was dissolved in 2.4 mM 7 mM ABTS solution to 2.4 mM, and then reacted in a dark room for 12-16 hours, and diluted with distilled water to have an absorbance of 1.5 at 415 nm. 100 μL of the extract at a concentration of 5,000 mg / L was added to 100 μL of the solution, followed by reaction at room temperature for 5 minutes, and the absorbance was measured at 415 nm. The ABTS radical scavenging ability was expressed as the absorbance ratio between the sample and no addition.

Changes in the antioxidant activity according to the drying method of citron-paired tea are shown in Table 3 below.

TABLE 3

Referring to Table 3, the ABTS radical scavenging activity of the citron-distilled tea extract was the lowest as 33.3% in the hot plate dried sample, the hot air dried and lyophilized extract samples were high activity as 97.21% and 89.65%, respectively, and hot air dried hot plate dried It is about 2.9 times higher than.

DPPH radical activity was the highest in hot air dried citron-distilled tea extract (85.12%), 76.99% in lyophilized sample and 20.46% in hot plate dried sample.

These results suggest that the hot air drying method is advantageous to the optimal extraction of useful ingredients in the dry method of homemade citron-tipped tea, and that the freeze drying method may be excellent in order to keep the yellow color bright. It seems to be. In the case of lyophilization, since the useful components can be sufficiently extracted to maintain the color of the yellow color, lyophilization will be suitable when preparing citron-tipped tea by the homemade method.

In another aspect of the present invention, the present invention, after adding 15-25 times the weight of citron-twined tea to the citron-twined tea produced by the lyophilization, at a temperature of 80-95 ° C., hot water extracted for 7-11 hours Provides Ssanghwa tea extract. At this time, preferably hot water extraction for 7 to 11 hours at 88 ~ 92 ℃, and more preferably hot water extraction for 9 hours at 90 ℃. These hot water extraction conditions are conditions that minimize the loss of vitamin C and the active ingredient can be properly extracted.

It is very important to set the extraction conditions such as the optimum temperature range and time in which the citron flavor and vitamin C are not lost when preparing the citron-paired tea to be provided by the present invention and its extract. Therefore, hereinafter, the optimum extraction temperature and extraction time will be described in detail with reference to Examples. However, the following examples are provided to illustrate the present invention, but the scope of the present invention is not limited thereto.

< Example  2> by extraction temperature Citron Paired Tea  Characteristics of Extract

Water was added 20 times compared to the weight of citron tea and divided into 80, 85, 90, and 95 ℃ for 6 hours in a temperature controlled bath, and the characteristics of the extracts were compared.

Solid content according to extraction temperature

According to the extraction temperature, taking a certain amount of the extract of the citron-paired tea, respectively, the solid content of the refractometer (PR-201 α, Atago Co, Tokyo, Japan) was repeated three times as shown in Table 4 below.

TABLE 4

Referring to Table 4, the solid content of the extract at 80 ℃ was the lowest as 2.17 Brix, and gradually increased as the extraction temperature was increased to 2.60 Brix when extracted at 85 ℃, 3.0 brix when extracted at 95 ℃ . This is thought to be because the higher the extraction temperature, the easier the penetration of heat and moisture into the raw material, and the easier the elution of various components. Therefore, it is preferable to extract at 80 ° C. or higher for the active ingredient elution.

According to extraction temperature Citron Paired Tea  Browning degree of extract

Browning degree is measured by absorbing the citron-differentiated tea extracted at each temperature with a filter paper (Whatman No. 2) and measuring the filtrate at 420 nm and 280 nm of spectorophotometer (Libra S35, Biochrome Ltd., England). Indicated. Browning degree of the citron-paired tea according to the extraction temperature is shown in Table 5.

TABLE 5

Referring to Table 5, the browning degree increased as the extraction temperature increased, but increased by about 1.3 times at 280 nm and about 1.9 times at 420 nm when extracted at 95 ° C than when extracted at 80 ° C. Therefore, it can be seen from the aspect of browning degree that it is preferable to extract hot water at a moderately high temperature.

According to extraction temperature Citron Paired Tea  Total Phenolic Compounds and Flavonoid Contents of Extracts

The total phenolic compound and flavonoid content of citron-distilled tea according to extraction temperature is shown in Table 6 below.

TABLE 6

As shown in Table 6, as the extraction temperature increases, the total phenolic compound increases in content, which is 1170.53 mg / 100 g when extracted at 80 ° C and about 1.2 times as much as 1351.35 mg / 100 g when extracted at 95 ° C. Was high. The flavonoid content was 76.25 mg / 100 g when extracted at 80 ° C and increased 1.7 times to 129.58 mg / 100 g at 85 ° C and 2.6 times higher than 80 ° C at 204.58 mg / 100 g at 90 ° C. The flavonoid content of the extracted sample at 95 ° C was similar to that of 90 ° C.

According to extraction temperature Citron Paired Tea  Vitamin C Content in Extracts

For extracting vitamin C, add a certain amount of 5% meta-phosphoric acid solution to 20 mL of the extract, homogenize, centrifuge at 8,000 × g for 5 minutes, filter with Whatman No.2 filter paper, and dilute the filtrate with 2,4-dinitro. Vitamin C was quantified by -phenol hydrazin (DNP) colorimetric method. The measurement results were as shown in Table 7 below.

TABLE 7

Referring to Table 7, the vitamin C content showed a tendency to decrease as the extraction temperature is increased, the highest at 13.34 mg / 100 g when extracted at 80 ℃, 11.09% when extracted at 85 ℃ about 16.8% The extraction rate at 95 ° C was 7.01 mg / 100 g, about 47.4% less than the extraction at 80 ° C. Therefore, it is preferable to extract hot water at 95 ° C. or less from the vitamin C aspect.

According to extraction temperature Citron Paired Tea  Changes in Antioxidant Activity of Extracts

Antioxidant activity change of the extract of citron ssanghwa tea according to the extraction temperature was as shown in Table 8. Wherein the extract is at a concentration of 5,000 mg / L.

TABLE 8

Referring to Table 8, the antioxidant activity of the citron extract tea extract showed a tendency to increase as the extraction temperature increases. The ABTS radical activity of the extract of Citron Ssanghwa tea at 5,000 mg / L concentration showed 78.8% of the activity at 80 ° C, while the extraction at 90 ° C increased approximately 1.18 times compared to that at 80 ° C. An increase of 1.23 times. DPPH radical scavenging activity was not significantly different depending on the extraction temperature, but it showed a tendency to increase as the extraction temperature was increased, which was 54.39% when extracted at 80 ℃ and increased by 1.1 times to 60.23% when extracted at 95 ℃. The activity was the highest compared to the sample.

 Therefore, when the above results are summarized, the higher the extraction temperature, the higher the extraction temperature, the higher the total phenolic compound and the flavonoid content and the higher the antioxidant activity, but the vitamin C content decreases, so the proper extraction temperature is in the range of 80-95 ° C, more preferably. Is preferably set in the range of 85 to 90 ° C.

< Example  3> according to extraction time Citron Paired Tea  Selection of Optimal Extraction Method

As a result of combining the results of Example 2, the lowest temperature for extraction of the citron twin tea is preferably 85 ° C., and the maximum temperature is preferably 90 ° C., so that the extraction time is changed to 3 to 24 hours based on these temperatures. After extraction, the physicochemical properties were analyzed.

Solid content according to extraction time

The results of measuring the solids content of the extract of Citron Ssanghwa tea with different extraction times were as in Table 9 below.

TABLE 9

Referring to Table 9, as the extraction time increased, the solid content tended to increase. When extracted at 85 ° C. for 24 hours, it was 3.63 brix, and when extracted at 90 ° C. for 24 hours, the extraction temperature and extraction time were 4.26 brix. It can be seen that the solid content tends to increase with increasing.

Browning Variation According to Extraction Time

The change of browning degree with extraction temperature and time was as Table 10 below.

TABLE 10

Referring to Table 10, the extraction time and the extraction temperature tended to increase, but after 12 hours of extraction at 280 nm was 0.959 at 85 ℃ and 1.131 at 90 ℃ no significant difference, but after 85 hours 85 ℃ 1.127 at 1.90C was 1.490 (Table 3-2). After extracting for 24 hours at 420 nm, the temperature increased to 0.233 at 85 ° C and 0.458 at 90 ° C. Browning tended to increase with increasing extraction time.

Changes of Vitamin C with Extraction Time

The change of vitamin C according to extraction time was shown in Table 11.

TABLE 11

Referring to Table 11, the change of vitamin C according to the extraction time tended to decrease as the extraction temperature was higher and the extraction time was longer, which was 19.54 mg / 100 g when extracted at 85 ° C for 9 hours, which was the highest compared to other extraction times. After 24 hours, there was a decrease of about 88% compared to 9 hours, which was the highest content at 2.25 mg / 100 g. When extracted at 90 ℃, it was 10.77 mg / 100 g after 9 hours extraction and the highest compared with other extraction time. After 12 hours extraction, it was greatly reduced to 3.63 mg / 100 g, and after 24 hours, it was 0.75 mg / 100 g. Almost lost. As a result, the extraction time at 85 ° C. for 12 hours is expected to increase the vitamin C content to the maximum in order to increase the vitamin C content, which is a characteristic of citron-paired tea.

Changes in Total Phenolic and Flavonoid Contents with Extraction Time

Total phenolic compound and flavonoid content according to extraction time were as Table 12 below.

TABLE 12

Referring to Table 12, the longer the extraction time and the higher the extraction temperature, the higher the tendency to increase, the total phenolic content did not have a significant effect on the extraction temperature below 12 hours, 85 ℃ above 12 hours At 1,763.19 mg / 100 g, and at 90 ℃, 1862.29 mg / 100 g increased by about 105.6% and increased by 114.1% for 24 hours.

The flavonoid content was varied with temperature from 3 hours of extraction. When extracted at 90 ℃, it was increased about 1.5 times than when extracted at 85 ℃, and about 1.8 times higher at 12 hours of extraction. The content increased.

Changes in Antioxidant Activity According to Extraction Time

DPPH radical scavenging activity according to the extraction temperature and the extraction period was as Table 13 below.

TABLE 13

※ Concentration of extract 5,000mg / L

Referring to Table 13, DPPH radical scavenging activity (Table 3-5) was the highest activity to 58.12% when extracted for 9 hours at 85 ℃ and then decreased with the extraction time. When extracted at 90 ° C, 56.75% after 3 hours of extraction was 61.13%, which was the highest activity compared to other samples when extracted for 9 hours, but at 47.58% when extracted for 24 hours, the activity was lower than that of other samples. These results indicate that the total concentration of phenol and flavonoid compound was the highest after 24 hours extraction, but the vitamin C content was the most positive effect on antioxidant activity. I guess it's crazy.

ABTS radical scavenging activity according to the extraction temperature and extraction period was as shown in Table 14.

TABLE 14

※ Concentration of extract 5,000mg / L

Referring to Table 14, the ABTS radical activity was 82.65% after 3 hours of extraction at a concentration of 5,000 mg / L when extracted at 85 ℃ increased to 87.58% after 9 hours of extraction. When extracted at 90 ° C., the activity of 92.86% after 3 hours of extraction was the highest at 96.44% after 6 hours of extraction, and then decreased to 80.76% after 24 hours.

From the above results, the optimum extraction temperature for the preparation of citron-paired tea extract beverage, which maintains the vitamin of the citron and contains the proper level of active ingredient, maintains the high antioxidant activity, the extraction time is 9 ± 2 hours. Appropriate, more preferably about 9 hours of extraction.

Citron Ssanghwa tea is wrapped in Chinese medicine with citron and is dried in high quality wrapping paper so that the yellow color of citron is not discolored. It is also popular as a gift. When manufacturing citron tea, dry it for a long time in order to evaporate the moisture to increase the storage capacity or high drying temperature, the citron shell is excessively browned, and the appearance is deteriorated. In addition, if a yellow light product (上品) is packaged in a gift container, oxygen and light cannot be completely blocked, and the color value is lost during storage. Due to these various factors, it is difficult to produce the same quality in the manufacturing and distribution process. In addition, when manufacturing the citron-trillated tea by the freeze-drying method as described above, due to the limitation of the handmade method, mass production is difficult and the cost increases. Therefore, it is necessary to focus on the efficacy of citron-tipped tea, and to establish mass production process conditions that have increased efficacy compared to existing products.

To this end, the process of removing citron pulp and mixing herbal medicines and tying them together with yarn in the manufacturing method of homemade citron-tipped tea has a disadvantage of increasing manufacturing time and labor cost. It is intended to provide by mixing and extracting.

In addition, the production of homemade citron-tipped tea is a method of manufacturing by mixing only the herbal medicines and binding them with a thread and then drying only the citrus rinds. There is a disadvantage that the effective ingredient is not sufficiently eluted from the yuzu. In order to solve these disadvantages, the citron is sliced and dried first, and then mixed with the herbal medicines and the ratios to be processed to reduce the process compared to the conventional homemade method. The present invention proposes a method of completing a citron-flavored tea extract which can be mass-produced by processing the material in a large amount at a time due to the increased activity.

Thus, in another aspect of the present invention, the present invention is the step of slicing the citron peel after removing the pulp of the citron, the step of removing the moisture by naturally drying the citron peel or hot air drying at 50 ℃ or less, and moisture After mixing the herbal medicine to remove the citron skin and steaming for 10 to 20 minutes at 140-180 ℃; provides a citron-dried tea produced by a natural drying or hot air drying method comprising a.

At this time, the citron skin is 30-40% by weight, the herbal medicine is 18-22% by weight of Baekjak, at least one of 28-36% by weight of the ingredients selected from the group consisting of Sukjihwang, Astragalus, Angelica and Cheongung, cinnamon, licorice, ginger and jujube It is preferable that at least one material selected from the group consisting of 12-28% by weight, and sulfuric acid, Astragalus, Angelica, and Cheongung, respectively, 7-9% by weight, cinnamon, licorice, ginger, jujube, respectively, 3-5% by weight. desirable.

In the step of slicing the citron, it is preferable to chop the citrus peel to remove the pulp by dividing the citron into 2 to 4 parts to a thickness of 5 to 10 mm, and when the citron skin is first dried by natural drying and hot air drying. It is preferable to carry out the steaming process for 10 to 20 minutes at 160 degreeC.

In another aspect of the present invention, the present invention after the addition of 15-25 times the weight of the citron twin tea to the citron twin tea produced by the lyophilization, or natural drying or hot air drying at a temperature of 80 ~ 95 ℃, Provide citron-distilled tea extract extracted with hot water for 7-11 hours. At this time, preferably hot water extraction for 7 to 11 hours at 88 ~ 92 ℃, and more preferably hot water extraction for 9 hours at 90 ℃. These hot water extraction conditions are conditions that minimize the loss of vitamin C and the active ingredient can be properly extracted.

< Example  4> Citron Paired Tea  Changes in Extract Components According to Extract Type

Citron according to mass production process Pair  Manufacturing method

The yuzu was prepared by removing the pulp and slicing the peel to about 5 mm in size for 2 to 3 hours. Senghwa tea materials, Baekjak, Sukjihwang, Astragalus, Angelica, Cheongung, Cinnamon, Licorice, Ginger, Jujube, etc. were prepared by cutting the dried ingredients and steamed for 15 ± 5 minutes at 160 ± 10 ℃ with citron peel. The mixing ratio of citron and herbal medicine was composed of 30 ~ 40% of citron, 18 ~ 22% of earl pear, 7 ~ 9% of Sukjihwang, Astragalus, Angelica, Cheonggung, and 3 ~ 5% of Cinnamon, Licorice, Ginger and Jujube, respectively. . Purified water of 20 times the weight was added to each of the citron-distilled teas prepared by the conventional handmade method for comparison experiment with steamed mixed material, and extracted for 9 ± 2 hours at 90 ± 2 ° C., followed by filtration to complete the extract.

Total Phenolic Compound and Flavonoid Content

 The results of analyzing the total phenolic compound and flavonoid compound content of the citron-paired tea extract prepared by applying the traditional handmade method and the improved steaming treatment process are shown in Table 15 below.

TABLE 15

(mg / 100 g)

Referring to Table 15, the content of the total phenolic compound was 1051.99 mg / 100 g, which was prepared by the traditional method, but was 1.350 times higher at 1350.84 mg / 100 g when the citron and herbal medicines were mixed and steamed. Flavonoids content of citron tea prepared by different pretreatment process was 120.12 mg / 100 g in traditional citron tea, and 136.63 mg / 100 g, which was 1.13 times higher than that in mixed citron and herbal medicine mixed tea. It was confirmed that the content of total phenolic compounds and flavonoids, which are active ingredients in the extract of citron tea, was increased when the steaming treatment process was applied compared to the citron tea prepared by the traditional handmade method.

Citron Paired Tea  Browning Change of Extract

The absorbance was measured at 280 nm, the maximum absorption wavelength of the intermediate product of browning material, and 420 nm, the maximum absorption wavelength of the final product of browning material. The results were as shown in Table 16 below.

TABLE 16

Referring to Table 16, the absorbance of the traditional homemade citron-distilled tea extract was 0.626, but the absorbance of the processed citron-distilled tea extract was increased to 0.721. At 420 nm, the browning rate was increased by 1.87 times when the citron and herbal medicines were treated with 0.458, compared with the sample without treatment.

Citron Paired Tea  Changes in Antioxidant Activity of Extracts

Each extract was prepared using different pretreatment processes of citron and herbal medicine to measure ABTS and DPPH radical scavenging activity. The changes of ABTS and DPPH radical scavenging activity at the concentration of 500 mg / L were as shown in Tables 17 and 18, respectively.

TABLE 17

Referring to Table 17, the traditional citron extract of homemade citron-distilled tea was low at 37.97%, but the activity was higher at 65.24% when the mixture was mixed with herbal medicine to increase the activity to 1.36 times.

TABLE 18

Referring to Table 18, the DPPH radical scavenging activity (Table 4-4) of the extract of each sample tended to be similar to the ABTS radical scavenging activity. At 5,000 mg / L, DPPH radical scavenging activity was 54.61% in traditional homemade citron-distilled tea extracts, and 58.97% was higher in the mixed sample of citron and herbal medicine.

Based on the above results, the active ingredient and antioxidant activity were higher in the citron-paired tea prepared by steaming by applying an improved heat treatment process for drying the citron in the traditional method than the citron-twined tea manufactured by the traditional handmade method. These results indicate that in the case of citron scented tea by conventional traditional handmade method, the herbal medicine is put in the citrus peel and processed by removing only moisture from the outer surface of the citron on the heating plate, so that heat is not evenly transmitted to the herbal medicine. It is assumed that it is difficult to extract optimally.

Therefore, as described in the present invention, in order to more easily prepare the citron-matched tea, and to increase the dissolution of the useful ingredient, it is preferable to maintain the mixing ratio of the citron and the herbal medicine, and then squeeze the citron together with the herbal medicine. In addition, in this case, the time and effort required for pretreatment is reduced, and there is an advantage in that mass production of citron twin cars is also possible.

From the above description, 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 thereof. The examples and experimental examples are to be understood in all respects as illustrative and not restrictive. The scope of the invention is not to be limited to the foregoing description, but rather is to be understood as the meaning and scope of the following claims and all modifications or variations derived from the equivalent concepts thereof. Should be construed as being included in the scope of the present invention.

Claims (6)

Citron-differentiated tea containing citrus peel and herbal medicine from which pulp is removed,
The herbal medicine is 18-28% by weight of Baekjak, 28-36% by weight of at least one material selected from the group consisting of Sukjiwang, Astragalus, Angelica and Cheongung, and at least one material selected from the group consisting of cinnamon, licorice, ginger and jujube 12-28 weight percent,
The citron fruit tea is characterized in that the citron skin is filled with a mixture of the herbal medicine and citron flesh, and lyophilized, or the citron skin is prepared by mixing with the herbal medicine after natural drying or hot air drying. The method of claim 1,
The freeze drying method,
Preparing a citron peel by cutting the upper end of the barrel and horizontally removing the pulp;
Pulverizing after removing the seed from the citron pulp;
Mixing the herbal medicine and the ground citron flesh in a weight ratio of 1: 1.5 to 1: 3, and then leaving the mixture at a temperature of 10 to 15 ° C. for 12 to 48 hours;
And a step of lyophilizing and covering the mixture of the citron pulp and the herbal medicine in the citron peel and then covering the upper portion of the cut citron peel and lyophilizing. The method of claim 1,
The natural drying or hot air drying method,
Slicing the citron peel after removing the pulp of the citron;
Chasunun natural drying or hot-air drying at 50 ℃ or less to remove the moisture; And
And mixing the herbal medicine with the citron peel from which moisture has been removed, followed by steaming at 140-180 ° C. for 10-20 minutes. The method of claim 2,
The herbal medicine is 20-28% by weight of Baekjak, Sukjihwang, Astragalus, Angelica, Cheonggung, respectively, 9-11% by weight, cinnamon, licorice, ginger, jujube is 5-7% by weight, respectively. The method of claim 3, wherein
The citron skin 30-40% by weight, Count 18-22% by weight, Sukjiwang, Astragalus, Angelica, Cheonggung, 7-9% by weight, cinnamon, licorice, ginger, jujube, respectively, characterized in that 3 to 5% by weight Citron Paired Tea. Citron-distilled tea extract according to any one of claims 1 to 5, after adding 15-25 times more water than citron-divided tea weight at 80-95 ° C., hot water extracted for 7-11 hours. .

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