KR20210073342A - Manufacturing method of plant-mixed beverage with antioxidant property and improved palatability and beverage produced by the same method - Google Patents

Abstract

The present invention relates to a method of preparing a plant-mixed beverage with an antioxidant property and improved palatability and a beverage prepared thereby. The plant-mixed beverage is prepared by including complex herbal extracts including a Glycyrrhiza uralensis extract, a green tea extract, and a ginger extract, enzymatically-treated stevia, a calamansi concentrate, a lemon concentrate, a pomegranate concentrate, mulberry syrup, a raspberry concentrate, an aronia concentrate, a blueberry concentrate, fructooligosaccharide, vitamin C and a calamansi flavor. The plant-mixed beverage exhibits an excellent antioxidant property, does not have malodor and weird taste, and satisfies tastes of consumers. Moreover, when the mixture is being extracted, saline groundwater is additionally mixed in addition to the use of general purified water such that the beverage may contain highly-concentrated natural dissolved minerals and water-soluble calcium. In addition, the beverage may contain functional substances of the saline groundwater, and thus the functional substances of the saline groundwater can be easily consumed.

Description

A method of manufacturing a plant-mixed beverage having antioxidant effect and improved palatability, and a beverage manufactured by the manufacturing method {Manufacturing method of plant-mixed beverage with antioxidant property and improved palatability and beverage produced by the same method}

The present invention relates to a method for producing a plant-mixed beverage having antioxidant effect and improved palatability, and to a beverage prepared by the method.

Antioxidant action is to lower the concentration of free radicals in the body. Active oxygen is the causative agent of more than 90% of diseases induced in the body, and must be removed through antioxidant action.

Oxygen is used to convert the food we eat into energy, and at this time, free radicals are generated. Moreover, modern people enjoy eating processed instant foods, which are known to cause more free radicals. In addition, depending on stress, various inflammatory diseases, the surrounding environment, etc., a lot of free radicals are generated, and as aging progresses, the ability to remove free radicals in the body decreases.

Free radicals are harmful, and these free radicals attack cells in our body and accelerate aging. Cells damaged by attack try to repair themselves, but during this process, the cell membrane is damaged or cells that grow excessively are generated, which can cause various diseases.

Vitamins and minerals are representative foods that help antioxidant action to prevent damage to cells, prevent excessive growth, and restore normal cells. Foods rich in vitamin C include cabbage, green onion, red pepper, onion, burcurry, parsley, and lemon. Foods such as tangerine peel, onion, garlic, and spinach are rich in vitamin E, which helps antioxidant action. is known In addition, blueberries, cinnamon, mint, lemon oil, rosemary, manganese, and selenium are known to have excellent antioxidant effects.

On the other hand, with the recent improvement in living standards and changes in social structure, as the importance of healthy eating has increased, interest in health functional foods derived from natural products and natural well-being foods such as fruits and vegetables has also increased. As such, food selection patterns are changing due to the growing interest in health among domestic consumers, and this trend is particularly strong in beverages consumed almost every day.

Natural juices manufactured by processing fruits and vegetables are known to have the advantage of being easily ingested by consumers, as well as the prevention of intestinal diseases due to useful polyphenols and a large amount of dietary fiber, as well as the inhibition of cellular aging and antioxidant effects. is increasing

However, there is still insufficient research on processed foods mixed with these various fruits and vegetables in Korea.

On the other hand, Korean Patent No. 1540515 discloses an antioxidant functional beverage composition containing black bellflower, apple and jujube extracts as active ingredients, and Korean Patent No. 1327469 discloses an antioxidant functional acid garlic beverage and a method for manufacturing the same. However, the method for producing a plant-mixed beverage with antioxidant effect and improved palatability, including calamansi concentrate, lemon concentrate, pomegranate concentrate, oyster extract, raspberry concentrate, aronia concentrate, and blueberry concentrate of the present invention, and manufacturing method thereof There is no disclosure regarding beverages prepared by the method.

The present invention has been derived from the above needs, and provides a plant mixed beverage comprising calamansi concentrate, lemon concentrate, pomegranate concentrate, oyster extract, raspberry concentrate, aronia concentrate and blueberry concentrate, and the plant mixture By confirming that the beverage has an antioxidant effect and consumer preference is improved, the present invention has been completed.

In order to solve the above problems, the present invention

1) mixing licorice extract, green tea extract and ginger extract, followed by filtration to obtain a complex herbal extract;

2) enzymatically treating the stevia extract, then pulverizing the concentrated concentrate to obtain enzyme-treated stevia; and

3) In water, the complex herbal extract of step 1), the enzyme-treated stevia of step 2), calamansi concentrate, lemon concentrate, pomegranate concentrate, mulberry concentrate, raspberry concentrate, aronia concentrate, blueberry concentrate, fructooligosaccharide, It provides a method for producing a blended beverage with antioxidants, including; and mixing vitamin C and calamansi flavor, with improved palatability.

In addition, the present invention provides a plant-mixed beverage having an antioxidant effect and improved palatability prepared by the above manufacturing method.

The present invention relates to a method for producing a mixed beverage with antioxidants and improved palatability and a beverage prepared by the method, and to a complex herbal extract comprising licorice extract, green tea extract and ginger extract, enzyme-treated stevia, and calaman. Botanical blend beverages prepared with Si Concentrate, Lemon Concentrate, Pomegranate Concentrate, Odi Cheong, Raspberry Concentrate, Aronia Concentrate, Blueberry Concentrate, Fructooligosaccharide, Vitamin C and Calamansi Flavor have ABTs radical scavenging activity and DPPH radical It has excellent scavenging activity, and the total polyphenol content is higher than that of calamansi concentrate, lemon concentrate, pomegranate concentrate, mulberry concentrate, raspberry concentrate, aronia concentrate, and blueberry concentrate, and red blood cells and liver tissue reduced by high-fat diet. It was confirmed that the antioxidant enzyme activity of In addition, the beverage of the present invention, which has confirmed the antioxidant effect, has an advantage in that it does not give off odor and image and meets the preferences of consumers.

Moreover, when extracting the mixture, in addition to using general purified water, highly concentrated natural dissolved minerals and water-soluble calcium can be included in the beverage by additionally mixing salted groundwater, and the functional substance of salted sewage can be easily consumed by including the functional material in the beverage. There is this.

the present invention

1) mixing licorice extract, green tea extract and ginger extract, followed by filtration to obtain a complex herbal extract;

2) enzymatically treating the stevia extract, then pulverizing the concentrated concentrate to obtain enzyme-treated stevia; and

3) In water, the complex herbal extract of step 1), the enzyme-treated stevia of step 2), calamansi concentrate, lemon concentrate, pomegranate concentrate, mulberry concentrate, raspberry concentrate, aronia concentrate, blueberry concentrate, fructooligosaccharide, It relates to a method for producing a mixed beverage with antioxidants and improved palatability, including; mixing vitamin C and calamansi flavor.

The extraction solvent of the licorice, green tea and ginger extract in step 1) may be water, C ₁ to C ₄ lower alcohol or a mixture thereof, preferably hot water extraction using water, but is not limited thereto. .

The mixing of licorice, green tea and ginger extract in step 1) may be to mix 0.2 to 0.6 parts by weight of green tea extract and 0.05 to 0.15 parts by weight of ginger extract with respect to 100 parts by weight of licorice extract, preferably 100 parts by weight of licorice extract. Based on parts by weight, 0.3 to 0.5 parts by weight of green tea extract and 0.08 to 0.12 parts by weight of ginger extract may be mixed, and more preferably, based on 100 parts by weight of licorice extract, 0.4 parts by weight of green tea extract and 0.1 parts by weight of ginger extract is to mix, but is not limited thereto.

As the enzyme in step 2), any enzyme that causes a sugar addition reaction may be used, and α-glucosyltransferase is preferably used, but is not limited thereto.

The mixture of step 3) is 85 to 97% by weight of water, 0.01 to 0.10% by weight of the complex herbal extract of step 1), 0.02 to 0.5% by weight of enzyme-treated stevia of step 2), 0.1 to 1.5% by weight of calamansi concentrate , Lemon concentrate 0.1-1.0% by weight, pomegranate concentrate 0.1-1.0% by weight, Odi Cheong 0.8-2.0% by weight, Raspberry concentrate 0.1-1.0% by weight, Aronia concentrate 0.1-1.0% by weight, Blueberry concentrate 0.05-0.7% by weight , 0.5 to 5% by weight of fructooligosaccharide, 0.1 to 0.9% by weight of vitamin C, and 0.03 to 0.4% by weight of calamansi flavor may be mixed,

Preferably in 90 to 95 wt% of water, 0.025 to 0.075 wt% of the complex herbal extract of step 1), 0.04 to 0.12 wt% of enzyme-treated stevia in step 2), 0.25 to 1.0 wt% of calamansi concentrate, 0.2 wt% of lemon concentrate ~0.7% by weight, pomegranate concentrate 0.2~0.7% by weight, audi cheong 1-1.5% by weight, raspberry concentrate 0.2~0.7% by weight, aronia concentrate 0.25~0.9% by weight, blueberry concentrate 0.1~0.6% by weight, fructooligosaccharide 1-3% by weight, vitamin C 0.2-0.7% by weight, and calamansi flavor 0.05-0.15% by weight are mixed,

More preferably, in 93.5 wt% of water, 0.05 wt% of the complex herbal extract of step 1), 0.08 wt% of enzyme-treated stevia in step 2), 0.5 wt% of calamansi concentrate, 0.45 wt% of lemon concentrate, 0.4 wt% of pomegranate concentrate %, 1.3% by weight of mulberry, 0.4% by weight of raspberry concentrate, 0.5% by weight of aronia concentrate, 0.3% by weight of blueberry concentrate, 2% by weight of fructooligosaccharide, 0.4% by weight of vitamin C and 0.1% by weight of calamansi flavor but is not limited thereto.

In one embodiment of the present invention, the beverage may have a sugar content of 3.5 to 4.5 Brix, preferably 4.24 Brix, but is not limited thereto.

In one embodiment of the present invention, the calamansi concentrate may use a concentration of 5 to 9 Brix, preferably a concentrate of 6 to 8 Brix, more preferably 7 Although the concentrate of Brix is used, it is not limited thereto.

As the raspberry concentrate, a concentrate of 55 to 65 Brix may be used, preferably a concentrate of 58 to 62 Brix may be used, and more preferably a concentrate of 60 Brix is used, but , but is not limited thereto.

The aronia concentrate may use a 60-70 Brix concentrate, preferably a 63-67 Brix concentrate, and more preferably a 65 Brix concentrate. However, it is not limited thereto.

As the pomegranate concentrate, a concentrate of 55 to 65 Brix may be used, preferably a concentrate of 58 to 62 Brix may be used, and more preferably a concentrate of 60 Brix is used. , but is not limited thereto.

As the blueberry concentrate, a concentrate of 60 to 70 Brix may be used, preferably a concentrate of 63 to 67 Brix is used, and more preferably a concentrate of 65 Brix is used. However, it is not limited thereto.

As the lemon concentrate, a concentrate of 60 to 70 Brix can be used, preferably a concentrate of 63 to 67 Brix is used, and more preferably a concentrate of 65 Brix is used, However, the present invention is not limited thereto.

Odicheong may be obtained by mixing mulberry, brown sugar and oligosaccharide and fermenting it at room temperature (20±5℃) for 1 to 5 months to obtain and use a fermented liquid, preferably, 40 to 60 mulberry, brown sugar and oligosaccharide. : 25 ~ 45: 5 ~ 25 weight ratio is mixed and fermented at room temperature (20 ± 5 ℃) for 2 ~ 4 months to obtain and use the fermentation broth, more preferably mulberry, brown sugar and oligosaccharide 50: 35: It is mixed in a weight ratio of 15 and fermented at room temperature (20±5° C.) for 3 months to obtain and use a fermentation broth, but is not limited thereto.

In one embodiment of the present invention, the water in step 3) may be pure water or water mixed with saltwater, preferably purified water or purified water containing 5-15% (v/v) saltwater. may be used, and more preferably, purified water containing 10% (v/v) salted sewage is used, but is not limited thereto.

The term 'saltwater' as used in the present invention is produced by combining fresh water permeated from the land and seawater flowing from the sea, and has a total dissolved solids content such as salt dissolved in the water of 2,000 mg/ It is groundwater in rock aquifers above L.

Saltwater has a high mineral content, and the water temperature is 16~18℃ and the pH is 7.3~7.5, so it has low-temperature stability and physical advantages with little seasonal variation and characteristic change. It is not exposed to the external environment, so it is free from harmful components such as general bacteria and heavy metals. There is no clean water resource.

The salt sewage of the present invention may be anywhere as long as it can be obtained. Preferably, salt sewage obtained from Uljin-gun, Gyeongsangbuk-do was used.

In one embodiment of the present invention, the method for preparing the beverage is preferably

1) with respect to 100 parts by weight of licorice extract, 0.2 to 0.6 parts by weight of green tea extract and 0.05 to 0.15 parts by weight of ginger extract are mixed, followed by filtration to obtain a complex herbal extract;

2) enzymatically treating the stevia extract with α-glucosyltransferase, and then pulverizing the concentrated solution to obtain enzyme-treated stevia; and

3) 0.01 to 0.10 wt% of the complex herbal extract of step 1) in 85 to 97 wt% of water, 0.02 to 0.5 wt% of enzyme-treated stevia in step 2), 0.1 to 1.5 wt% of calamansi concentrate, 0.1 to lemon concentrate 1.0 wt%, pomegranate concentrate 0.1-1.0 wt%, mulberry 0.8-2.0 wt%, raspberry concentrate 0.1-1.0 wt%, aronia concentrate 0.1-1.0 wt%, blueberry concentrate 0.05-0.7 wt%, fructooligosaccharide 0.5 ~5% by weight, vitamin C 0.1 ~ 0.9% by weight, and the step of mixing 0.03 ~ 0.4% by weight of calamansi flavor; may be to include,

more preferably

1) with respect to 100 parts by weight of licorice extract, 0.2 to 0.6 parts by weight of green tea extract and 0.05 to 0.15 parts by weight of ginger extract are mixed, followed by filtration to obtain a complex herbal extract;

2) enzymatically treating the stevia extract with α-glucosyltransferase, and then pulverizing the concentrated solution to obtain enzyme-treated stevia; and

3) 0.025 to 0.075 wt% of the complex herbal extract of step 1) in 90 to 95 wt% of water containing 5 to 15% (v/v) brine sewage, and 0.04 to 0.12 wt% of stevia enzyme treated in step 2) , calamansi concentrate 0.25-1.0 wt%, lemon concentrate 0.2-0.7 wt%, pomegranate concentrate 0.2-0.7 wt%, mulberry 1-1.5 wt%, raspberry concentrate 0.2-0.7 wt%, aronia concentrate 0.25-0.9 wt% %, blueberry concentrate 0.1-0.6% by weight, fructooligosaccharide 1-3% by weight, vitamin C 0.2-0.7% by weight, and calamansi flavor 0.05-0.15% by weight; mixing;

even more preferably

1) with respect to 100 parts by weight of the licorice extract, 0.4 parts by weight of green tea extract and 0.1 parts by weight of ginger extract are mixed, followed by filtration to obtain a complex herbal extract;

2) enzymatically treating the stevia extract with α-glucosyltransferase, and then pulverizing the concentrated solution to obtain enzyme-treated stevia; and

3) 0.05 wt% of complex herbal extract of step 1) in 93.5 wt% of water containing 5-15% (v/v) brine sewage, 0.08 wt% of enzyme-treated stevia in step 2), 0.5 wt% of calamansi concentrate % by weight, lemon concentrate 0.45% by weight, pomegranate concentrate 0.4% by weight, mulberry 1.3% by weight, raspberry concentrate 0.4% by weight, aronia concentrate 0.5% by weight, blueberry concentrate 0.3% by weight, fructooligosaccharide 2% by weight, vitamin C Mixing 0.4% by weight and 0.1% by weight of calamansi flavor; is prepared to include, but is not limited thereto.

In addition, the present invention relates to a plant-mixed beverage having an antioxidant effect and improved palatability prepared by the above manufacturing method.

The beverage has excellent antioxidant efficacy, and does not give off odor and image, thereby improving consumer preference.

Hereinafter, the present invention will be described in more detail using Preparation Examples and Examples. These preparations and examples are only for illustrating the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited thereto.

Preparation Example 1. Preparation of plant-mixed beverage according to compounding materials

A plant-mixed beverage was prepared by mixing the ingredients as shown in Table 1 below.

Mixing ratio (%) material (unit) Experimental Example 1 Comparative Example 1 Comparative Example 2 Calamansi Concentrate 0.500 1.500 1.000 audition 1.300 1.500 0.500 Raspberry Concentrate 0.400 1.500 0.600 Aronia Concentrate 0.500 1.500 0.100 pomegranate concentrate 0.400 1.500 0.800 Blueberry Concentrate 0.300 1.500 0.830 Lemon Concentrate 0.450 - 0.450 fructooligosaccharide 2.000 - - Enzyme-treated Stevia 0.080 0.080 1.000 Complex Herb Extract 0.050 1.000 1.000 vitamin C 0.400 - 0.200 Calamansi flavor 0.100 - - Purified water 93.520 89.920 93.520 Sum 100 100 100

Calamansi is known to be helpful for freckle and freckle improvement, fatigue recovery, bronchial disease, inhibits free radicals, antioxidant, anti-inflammatory, anti-cancer and lowers cholesterol, calamansi concentrate of the present invention A concentrated solution of silver 7 Brix was used.

It is known that mulberry is effective in removing active oxygen, preventing skin aging, and improving eyesight. After mixing mulberry, brown sugar, and oligosaccharide in a weight ratio of 50:35:15, mulberry of the present invention is cooled at room temperature. After fermentation for 3 months, only the fermentation broth was obtained and used.

Raspberry contains vitamin C and anthocyanin, and is known to have skin whitening, anti-cancer, anti-aging, and blood pressure improvement effects. The raspberry concentrate of the present invention uses 60 Brix concentrate.

Aronia is known to have anti-cancer, anti-aging, blood pressure improvement and immune-enhancing effects, and 65 Brix concentrate was used for the aronia concentrate of the present invention.

Pomegranate is known to be effective in preventing skin aging and improving blood circulation, and 60 Brix concentrate was used for the pomegranate concentrate of the present invention.

Blueberries are known to improve eyesight, promote cancer adaptation, anti-ulcer activity and anti-inflammatory action, and 65 Brix concentrate was used for the blueberry concentrate of the present invention.

Lemon increases collagen synthesis in the skin and is known to have detoxification, and the lemon concentrate of the present invention uses 65 Brix concentrate.

The enzyme-treated stevia was mixed with stevia hot water extract and dextrin, dissolved by adding water, α-glucosyltransferase was added to cause a sugar addition reaction, the enzyme was inactivated, and the cooled reaction solution was concentrated and dried. was used.

The complex herbal extract was used after mixing 0.4 parts by weight of green tea hot water extract and 0.1 parts by weight of ginger hot water extract with respect to 100 parts by weight of licorice hot water extract, followed by filtration.

The beverage of Example 1 had a sugar content of 4.24 Brix.

Preparation Example 2. Preparation of a plant-mixed beverage according to the mixing ratio

Plant mixed drinks according to the mixing ratio were prepared by mixing as disclosed in Table 2 below.

Mixing ratio (%) material (unit) Experimental Example 1 Comparative Example 3 Comparative Example 4 Calamansi Concentrate 0.500 2.000 0.200 audition 1.300 2.000 0.800 Raspberry Concentrate 0.400 1.000 0.100 Aronia Concentrate 0.500 1.000 0.200 pomegranate concentrate 0.400 1.000 0.100 Blueberry Concentrate 0.300 1.000 0.700 Lemon Concentrate 0.450 1.000 0.100 fructooligosaccharide 2.000 2.000 0.500 Enzyme-treated Stevia 0.080 0.500 0.020 Complex Herb Extract 0.050 0.600 0.010 vitamin C 0.400 0.700 0.200 Calamansi flavor 0.100 0.200 0.300 Purified water 93.520 87.000 96.770 Sum 100 100 100

Preparation Example 3. Preparation of a plant-mixed beverage using purified water to which salted groundwater was added

A plant-mixed beverage was prepared in the same formulation as in Experimental Example 1, but a beverage was prepared by including 10% (v/v) saltwater in purified water (Experimental Example 2).

The salted sewage used in the present invention contains 1168.7 mg of calcium ions, 1001 mg of magnesium ions, 103.4 mg of potassium ions, and 8757.7 mg of sodium ions per 1 L of salted sewage.

After preparing a beverage using purified water with added saltwater, as a result of requesting component analysis, sodium and calcium without addition were measured at 47.6mg/100ml and 21.4mg/100ml, respectively, and water-soluble sodium and calcium were found in sea bedrock water. presumed to have originated.

Example 1. Antioxidant effect of plant-mixed beverage

The antioxidant effect of Experimental Example 1 and the ingredients (calamansi concentrate, mulberry concentrate, raspberry concentrate, aronia concentrate, pomegranate concentrate, blueberry concentrate, and lemon concentrate) was confirmed.

One) in vitro Efficacy Verification

① Total polyphenol content

Total polyphenol quantification was quantified according to AOAC. _{That is, after adding 100 μl of 0.55 M Na 2} CO _{3 to} 100 μl of Paulin-Siocaltu phenol reagent containing 1 mg of sample and mixing, it was left at room temperature for 1 hour and absorbance was measured at 750 nm. acid) was compared with the absorbance value of the standard curve prepared to calculate the polyphenol content.

As a result, as shown in Table 3 below, the beverage of the present invention had an excellent total polyphenol content compared to the blended raw material.

Sample Total polyphenol content (mg/g) antioxidant drink
Raw material Calamansi Concentrate 7.60±1.91 audition 4.34±1.20 Raspberry Concentrate 10.66±0.43 Aronia Concentrate 24.73±1.52 pomegranate concentrate 12.70±2.04 Blueberry Concentrate 16.39±1.22 Lemon Concentrate 7.02±0.11 Experimental Example 1 140.18±1.02 Experimental Example 2 145.67±2.83

② ABTs radical scavenging activity

7 mM ABTs (2,2'-azino-bis[3-ethylbenzothiazoline-6-sulfonicacid] diammoniumsalt; A9941, Sigma, USA) dissolved in 2.45 mM potassium persulfate (P5592, Sigma, USA) at room temperature and in the dark It was left for 24 hours to form radicals, and the concentration of the ABTs solution was diluted so that the absorbance value at 734 nm was 0.7 to 0.9 immediately before use and used for the experiment. The absorbance value was measured at 734 nm after

As a result, as shown in Table 4 below, the beverage of the present invention had excellent ABTs scavenging activity compared to the blended raw material.

Sample Concentration (μg/ml) Radical scavenging activity (%) antioxidant drink
Raw material Calamansi Concentrate 1,000 9.98±1.98 audition 4.10±0.55 Raspberry Concentrate 20.58±0.31 Aronia Concentrate 53.42±1.59 pomegranate concentrate 24.30±0.02 Blueberry Concentrate 27.40±1.56 Lemon Concentrate 8.42±1.06 Experimental Example 1 100 33.80±0.85 125 42.05±0.86 150 51.63±0.17 Experimental Example 2 100 32.80±0.24 125 42.55±0.42 150 49.32±0.29

③ DPPH radical scavenging activity

The concentration of the DPPH solution was diluted so that the absorbance value at 517 nm was 0.5-0.7 immediately before use, and 0.2 mM DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma Cemical Co., USA) was added to 100 μl of the prepared sample. ) solution was added and reacted for 10 minutes, and the absorbance value was measured at 517 nm.

As a result, as shown in Table 5 below, the beverage of the present invention had superior DPPH scavenging activity compared to the blended raw material.

Sample Concentration (μg/ml) Radical scavenging activity (%) antioxidant drink
Raw material Calamansi Concentrate
1,000
0.26±2.68 audition 10.42±1.56 Raspberry Concentrate 20.58±3.56 Aronia Concentrate 48.35±8.32 pomegranate concentrate 24.30±1.26 Blueberry Concentrate 15.32±3.57 Lemon Concentrate 18.33±2.65 Experimental Example 1 100 35.68±0.21 125 45.35±0.35 150 55.35±0.15 Experimental Example 2 100 28.46±0.15 125 43.58±0.38 150 61.26±0.81

2) in vivo Efficacy Verification

- Experimental animals and classification

Five-week-old male C57BL/6N species were purchased from Orient Bio (Gyeonggi-do, Korea), acclimatized for one week, and then divided into six groups by randomized block design when they reached six weeks of age. The temperature of the breeding room was 22 ℃, the humidity was 55%, and it was bred in an environment that maintains daylight control from 6:00 to 18:00. During the adaptation period, the animal's peculiarities were observed and recorded, and food and water were freely ingested.

- How to treat the experimental group

Experimental animal groups were classified into 6 groups, including a normal diet group (NC), a high-fat diet group (HFC), and 4 experimental groups, 5 animals per group. The normal diet group (Control) was fed a normal diet, and the diet used in the experiment was prepared according to the AIN-76 dietary composition. The high-fat diet used in the experiment was a diet containing 60% kcal fat. The prepared diet was supplied for 4 weeks, food and water were supplied freely, and food intake was measured twice a week.

Antioxidant drinks Experimental Example 1 and Experimental Example 2 were fed at two concentrations of 250mg/kg BW and 500mg/kg BW. After feeding for a total of 2 weeks, they were anesthetized and blood was collected from the inferior vena cava. The collected blood was centrifuged at 4° C., 3,000 rpm for 15 minutes to separate serum, and antioxidant enzyme activity was measured from the separated serum. After blood collection, liver tissue was extracted, and the extracted liver tissue was washed several times in PBS (phosphate buffered saline) solution to remove foreign substances on the surface, weighed, and then immediately cooled in liquid nitrogen to -70 until sample analysis. Stored at ℃.

- Measurement of antioxidant enzyme activity

For the measurement of SOD (superoxide dismutase) activity, 0.8ml of ethanol:chloroform (3:5, v/v) solution was mixed per 1ml of sample and centrifuged at 10,000×g to obtain a supernatant. After mixing 1.5 ml of 50 mM Tris HCl buffer (containing 10 mM EDTA, pH 8.5) and 0.1 ml of 7.2 mM pyrogallol, pre-reacted at 25° C. for 5 minutes, 0.1 ml of the obtained supernatant was added. Thereafter, after reacting at 25° C. for 10 minutes, 0.05 ml of 1N HCl was added to terminate the reaction, and absorbance was measured at 420 nm to calculate the enzyme activity. The unit of enzyme activity was determined as the amount of protein and hemoglobin that inhibited autoxidation by 50% of a 7.2 mM pyrogallol solution reacted without an enzyme source.

Catalase (CAT) activity was measured by Abei's method (1974). That is, 20 μl of the mitochondrial fraction of red blood cells and liver tissue was added to 2.89 ml of 50 mM potassium phosphate buffer (pH 7.0) and pre-reacted at 25° C. for 5 minutes. Absorbance was measured at 240 nm immediately after adding and mixing 100 μl of 30 mM H ₂ O ₂ as a substrate, and the solution was transferred back to a test tube and reacted at 25° C. for 5 minutes to decrease absorbance due to decomposition of _{H 2} O _{2 at 240 nm} was measured. H ₂ O ₂ Absorbance change and H ₂ O ₂ Molar extinction coefficient was used _{to determine the concentration of H 2} O ₂ , and then the enzyme activity was calculated as μmol H ₂ O ₂ decrease/min/mg protein or hemoglobin.

Glutathione peroxidase (GSH-Px) activity was measured by the method of Paglia and Valentine (1967) to measure the degree to which the absorbance of NADPH decreased at 340 nm when oxidized glutathione (GSSG) was reduced by glutathion reductase (GR) and NADPH. That is, 2.6ml of 0.1M Tris HCl buffer (pH 7.2) and 0.1ml of 30mM reduced glutathione (GSH) were added, and 6.25μM H ₂ O ₂ was added to 0.1ml of 6mM NADPH solution, followed by reaction at 25° C. for 5 minutes. Herein, 0.05ml of the cytosol fraction was mixed and the absorbance was immediately measured at 340nm, and the solution was transferred back to a test tube and reacted at 25℃ for 5 minutes. Then, the absorbance was measured at 340nm, and the molecular extinction coefficient of NADPH 6.22mM ^-1 The change in absorbance was calculated using cm ^{-1 .} The unit of enzyme activity was expressed as the amount of enzyme that produced 1 μmol of oxidized NADPH per minute.

Hemoglobin content measurement was quantified using a kit (AM 503-K, Asan Pharmaceutical). Hemoglobin in blood reacts with potassium ferricyanide to be converted to methemoglobin, and then reacts with potassium cyanide to convert to cyanmethemoglobin. was saved. For the hemoglobin measurement method, first, 4 μl of whole blood was added to 1 ml of a solution containing 0.2 g of potassium ferricyanide, 0.05 g of potassium cyanide, and 0.1361 g of monopotassium phosphate in 1,000 ml, followed by reaction at room temperature for 5 minutes to develop color, and then 1,000 ml. The absorbance was measured at a wavelength of 550 nm using a standard solution containing 0.64 g of hemoglobin, 0.2 g of potassium ferricyanide, 0.05 g of potassium cyanide, and 0.1361 g of monopotassium phosphate in ml as a control.

Protein quantification of mitochondrial and cytosolic fractions of liver tissue was quantified by the Bradford method (1976) using bovine serum albumin (BSA) as a standard protein.

① Measurement of antioxidant enzyme activity in red blood cells

As a result of measuring the enzyme activity, it was confirmed that the SOD, CAT and GSH-Px activities, which were reduced by the high-fat diet, were restored in the group that consumed the beverages of Experimental Examples 1 and 2 of the present invention as shown in Table 6 below. .

Serum GSH-Px CAT SOD (μmol/min/mg Hb) (unit/mg/Hb) NC 22.75±0.01 45.04±4.08 3.10±0.60 HFC 15.70±0.01 21.32±1.02 1.47±0.36 Experimental Example 1 250 mg/kg 18.50±0.98 34.18±3.56 2.11±0.17 500 mg/kg 20.87±1.30 34.35±1.37 2.10±0.39 Experimental Example 2 250 mg/kg 18.30±1.14 34.17±0.29 2.14±0.15 500 mg/kg 21.56±0.23 35.24±2.21 2.16±0.24

② Measurement of antioxidant enzyme activity in liver tissue

As a result of measuring enzyme activity in liver tissue, as shown in Table 7 below, SOD, CAT, and GSH-Px activities that were reduced by a high-fat diet were recovered in the group that consumed the beverages of Experimental Examples 1 and 2 of the present invention. confirmed that.

Liver GSH-Px CAT SOD (μmol/min/protein) (unit/mg/protein) NC 10.45±1.03 31.54±1.06 3.07±0.11 HFC 6.22±0.55 18.79±0.01 1.74±0.20 Experimental Example 1 250 mg/kg 7.92±0.04 27.65±0.15 2.38±0.25 500 mg/kg 8.54±0.96 27.79±0.20 2.40±0.42 Experimental Example 2 250 mg/kg 8.09±1.07 28.14±0.92 2.44±0.03 500 mg/kg 8.76±0.29 28.94±0.21 2.45±0.01

Example 2. Sensory test of plant mixed beverage

The sensory test of the plant-mixed beverage of the present invention was carried out on a total of 30 people in their 30s and 50s, 15 females and 15 males. The sensory test for taste, aroma, color, and overall preference was conducted using a 9-point scale method, and a higher score means a more positive evaluation.

1) Plant mixed beverage according to the compounding material

As a result of the sensory test of the plant mixed beverage according to the compounding material, as shown in Table 8 below, there was little difference in color in Experimental Example 1, Comparative Example 1 and Comparative Example 2, but Experimental Example 1 felt harmonious in taste and flavor, and was light The taste was felt and there was no burden on intake, and it was easily ingested compared to Comparative Examples 1 and 2, and the overall preference was the most remarkable.

flavor incense color Comprehensive symbol map Experimental Example 1 8.5 8.0 7.4 8.5 Comparative Example 1 5.3 5.2 7.3 5.1 Comparative Example 2 5.5 5.5 7.4 5.6

2) Plant-mixed beverage according to ingredients

As a result of the sensory test of the plant mixed beverage according to the compounding ratio, as shown in Table 9 below, there was almost no difference in color in Experimental Example 1, Comparative Example 3 and Comparative Example 4, and Experimental Example 1 was sweeter and sweeter than Comparative Examples 3 and 4 The harmony of sour taste was better, the flavor was moderate, neither mild nor strong, and there was no off-flavor, so it could be consumed gently, and the overall preference was the best.

flavor incense color Comprehensive symbol map Experimental Example 1 8.5 8.0 7.4 8.5 Comparative Example 3 7.8 7.1 7.4 7.6 Comparative Example 4 7.6 7.5 7.3 7.4

In addition, there was no difference in overall acceptance between Experimental Example 1 and Experimental Example 2 to which salted sewage was added.

Claims (6)

1) mixing licorice extract, green tea extract and ginger extract, followed by filtration to obtain a complex herbal extract;
2) enzymatically treating the stevia extract, then pulverizing the concentrated solution to obtain enzyme-treated stevia; and
3) In water, the complex herbal extract of step 1), the enzyme-treated stevia of step 2), calamansi concentrate, lemon concentrate, pomegranate concentrate, mulberry concentrate, raspberry concentrate, aronia concentrate, blueberry concentrate, fructooligosaccharide, Mixing vitamin C and calamansi flavor; has an antioxidant effect, including; and a method for producing a plant-mixed beverage with improved palatability. The method according to claim 1, wherein the enzyme in step 2) is α-glucosyltransferase, which has antioxidant efficacy and improved palatability. The method of claim 1, wherein the beverage has an antioxidant effect and improved palatability, characterized in that the beverage has a sugar content of 3.5 to 4.5 Brix. According to claim 1, wherein the mixing of step 3) is 85 to 97% by weight of water, 0.01 to 0.10% by weight of the complex herbal extract of step 1), 0.02 to 0.5% by weight of enzyme-treated stevia of step 2), calamansi 0.1-1.5 wt% of concentrate, 0.1-1.0 wt% of lemon concentrate, 0.1-1.0 wt% of pomegranate concentrate, 0.8-2.0 wt% of mulberry concentrate, 0.1-1.0 wt% of raspberry concentrate, 0.1-1.0 wt% of aronia concentrate, blueberry Concentrate 0.05 to 0.7% by weight, fructooligosaccharide 0.5 to 5% by weight, vitamin C 0.1 to 0.9% by weight, and calamansi flavor 0.03 to 0.4% by weight, characterized by mixing plants with antioxidant effect and improved palatability A method of manufacturing a beverage. According to claim 1,
1) with respect to 100 parts by weight of the licorice extract, 0.2 to 0.6 parts by weight of green tea extract and 0.05 to 0.15 parts by weight of ginger extract are mixed, followed by filtration to obtain a complex herbal extract;
2) enzymatically treating the stevia extract with α-glucosyltransferase, and then pulverizing the concentrated solution to obtain enzyme-treated stevia; and
3) 0.025 to 0.075 wt% of the complex herbal extract of step 1) in 90 to 95 wt% of water containing 5 to 15% (v/v) brine sewage, and 0.04 to 0.12 wt% of stevia enzyme treated in step 2) , calamansi concentrate 0.25-1.0 wt%, lemon concentrate 0.2-0.7 wt%, pomegranate concentrate 0.2-0.7 wt%, mulberry 1-1.5 wt%, raspberry concentrate 0.2-0.7 wt%, aronia concentrate 0.25-0.9 wt% %, blueberry concentrate 0.1-0.6% by weight, fructooligosaccharide 1-3% by weight, vitamin C 0.2-0.7% by weight, and calamansi flavor 0.05-0.15% by weight; mixing; A method for producing a plant-mixed beverage with improved efficacy and palatability. Claims 1 to 5, wherein there is an antioxidant effect prepared by the manufacturing method of any one of claims, and plant-mixed beverage with improved palatability.