KR20210100768A - Manufacturing method for gel effective components in melania snail and green tea for development of senior-friendly food - Google Patents

Abstract

The present invention relates to a method for manufacturing a marsh snail-green tea using a marsh snail decomposition product and a green tea extract, in which a green tea extract can be added as a solvent to a marsh snail enzyme decomposition product of marsh snails to increase the content of leucine in amino acids, thereby preventing sarcopenia in response to an ear of aging population. According to the present invention, the method comprises: a first step of preparing a mixed plant extract by mixing 70 wt% of purified water, 10 wt% of kudzu roots, 10 wt% of Hovenia dulcis Thunb. stems, 5 wt% of Hovenia dulcis Thunb. fruits, and 5 wt% of Cnidium officinale Makino; a second step of preparing a concentrated marsh snail-green tea extract by mixing marsh snail flesh, distilled water, and a green tea extract; a third step of mixing 0.1 wt% of purified salt with 57.25 wt% of carrageenan; a fourth step of mixing 15 wt% of oligosaccharide, 15 wt% of a mixed plant extract, 12 wt% of the concentrated green tea extract, 0.2 wt% of vitamin C, 0.1 wt% of folic acid, 0.1 wt% of calcium lactate, and 0.05 wt% of citric acid with the carrageenan and refined salt mixture; a fifth step of heating the mixture mixed in the fourth step at 100℃ for 20 minutes to prepare a marsh snail-green tea gel; a sixth step of putting the dried green tea gel into a container and sealing and packaging the container; and a seventh step of sterilizing the sealed and packaged marsh snail-green tea gel.

Description

Aging-friendly method for producing green tea gel from sageum ginseng enzyme decomposition product and green tea extract

The present invention is a method for producing an aging-friendly green tea gel using the enzyme decomposition product of Daseulgi and green tea extract, which can increase the leucine content in amino acids by adding green tea extract as a solvent to the enzyme decomposition product of Daseulgi and can prevent sarcopenia in response to the aging age is about

As Korea entered an aging society in 2018, the age-friendly food industry is rapidly growing. In 2016, the size of the age-friendly food industry in Korea was 855.4 billion won, and it is expected to grow to 1.96 trillion won in '23 at a high annual growth rate of 12.6%. According to the case of Japan, since the health functional food market has grown after entering the aging society, the domestic health functional food market is also expected to grow by 2026.

The most necessary requirements for age-friendly food are nutrients, digestion, and ease of chewing and swallowing, etc. appear.

Compared with Japan, which is an advanced country in an aging society, Korea's age-friendly food market is still in an undeveloped stage, and it is confirmed that there is an urgent need to develop age-friendly food that can solve the problems of an aging society.

The mollusk is a freshwater clade belonging to the mollusk bipodidae, and it is widely distributed in Korea, Japan, and Taiwan. Daseulgi mainly lives in crevices of rocks in places with deep and strong currents such as rivers and lakes. It is known to be good for small thirst (diabetes), dysentery, choking, stomach cancer, and constipation. In addition, Daseulgi purifies the blood and is good for headache, dizziness, adenemia, and has special effects on skin care and gastrointestinal diseases.

When Daseulgi is cooked, the broth takes on a bluish color. It is known that the copper component that makes hemoglobin in the blood is contained in a mineral form and plays a big role in the purification of the liver. And, recently, several major components of sageum have been revealed. Water-soluble calcium and body angle that strengthen bones and teeth, relieve insomnia, smooth nerve transmission and muscle movement, prevent arrhythmias and prevent osteoporosis. It has been found that it contains a large amount of hemoglobin, a component necessary for oxygen supply to cells.

In addition, in the case of green tea, antioxidants prevent blood clots, regulate blood pressure, protect heart arteries, and enhance immunity. It has been shown to not only respond appropriately when consumed, but also to be more proficient in a variety of daily activities compared to those who do not drink well. In addition, it has been found that green tea contains EGCG, an antioxidant, which helps brain cells to grow smoothly, enhancing memory and learning.

Therefore, the present invention intends to present an effective method for extracting active ingredients so that they can be applied to food for the elderly using green tea and dried sageum for the development of age-friendly food.

Japanese Patent JP4263513B9 (2009-02-20)

The present invention has been devised to solve the above problems, and an object of the present invention is to present an effective method for extracting the active ingredient of Daseulgi.

In addition, an object of the present invention is to provide an effective extract that can be applied to food for the elderly by using an extract extracted from Daseulgi and green tea.

In addition, it is an object of the present invention to expand the scope of materials through deriving a new active field of bioactive substances of Daseulgi and enzymatic decomposition technology.

The technical problems to be solved by the invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. will be able

The aging-friendly Daseulgi green tea gel manufacturing method using an enzyme decomposed product of Daseulgi and green tea extract according to the present invention,

A first step of preparing a mixed plant extract by mixing 70% by weight of purified water, 10% by weight of arrowroot, 10% by weight of hutgae stem, 5% by weight of hutgae fruit, and 5% by weight of cheongung;

A second step of preparing a concentrated green tea extract of dandelion extract by mixing the pulp of dandelion, distilled water, and green tea extract;

A third step of mixing 0.1% by weight of purified salt with 57.25% by weight of carrageenan;

To the carrageenan and refined salt mixture, 15% by weight of oligosaccharide, 15% by weight of the mixed plant extract, 12% by weight of the concentrated green tea extract, 0.2% by weight of vitamin C, 0.1% by weight of folic acid, 0.1% by weight of calcium lactate and 0.05% by weight of citric acid a fourth step of mixing;

a fifth step of heating the mixture mixed in the fourth step at 100° C. for 20 minutes to prepare a green tea gel;

A sixth step of putting the green tea gel in a container and sealingly packaging;

It is characterized in that it is produced through the seventh step of sterilizing the sealed-packaged Daseulgi green tea gel.

By means of solving the above problems, the present invention can present an effective method of extracting the active ingredient of green tea leaves.

In addition, the present invention can provide an effective extract that can be applied to food for the elderly by using the extract extracted from Daseulgi and green tea.

In addition, the present invention can provide an extraction method capable of increasing the content of amino acids in a mixture of green tea and dandelion.

In addition, the present invention can provide an extract capable of increasing myotube differentiation, reduction of muscle protein growth inhibitory factor (Myostatin), and activity of muscle cell-specific enzyme leucine for improving sarcopenia.

1 is a flow chart showing a method for producing an aging-friendly green tea gel from Daseulgi Daseulgi using an enzyme decomposition product and green tea extract according to the present invention.
Figure 2 is a graph showing the content (mg / mL) of leucine for each enzyme of the 12-hour extract of Daseulgi.
Figure 3 is a graph showing the content (mg / mL) of leucine for each mixed enzyme of the 12-hour extract of Daseulgi.
Figure 4 is a graph showing the content (mg / mL) of leucine for each solvent and enzyme content of the crusher.
5 is a graph showing the luecine content (mg/mL) for each solvent and enzyme content of the crushed sludge.
6 is a graph showing the amino acid content (mg/mL) of each enzyme content of the 12-hour extract of Daseulgi.
Figure 7 is a graph showing the amino acid content (mg / mL) of each enzyme content of the 24 hours Daseulgi extract.
Fig. 8(A) is a photograph of green tea gel of dried sageum used in the sensory test, and FIG. 8(B) is a photograph of green tea gel used after cooking in a microwave oven for 2 minutes.
9 is a graph showing the degree of preference for each attribute among the sensory test results.
10 is a result graph showing the degree of preference for each attribute of another sensory test result.

Terms used in this specification will be briefly described, and the present invention will be described in detail.

The terms used in the present invention have been selected as currently widely used general terms as possible while considering the functions in the present invention, but these may vary depending on the intention or precedent of a person skilled in the art, the emergence of new technology, and the like. Therefore, the term used in the present invention should be defined based on the meaning of the term and the overall content of the present invention, rather than the name of a simple term.

In the entire specification, when a part “includes” a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

Hereinafter, with reference to the accompanying drawings, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention. However, the present invention may be embodied in many different forms and is not limited to the embodiments described herein.

Specific details including the problem to be solved for the present invention, the means for solving the problem, and the effect of the invention are included in the embodiments and drawings to be described below. Advantages and features of the present invention, and a method for achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings.

In the present invention, the method for producing an aging-friendly green tea gel using a decomposing product of Daseulgi Enzyme and green tea extract extracts useful ingredients contained in Daseulgi and green tea and aims to verify the functionality of physiologically active substances.

Daseulgi contains about 38.3% of essential fatty acids including oleic acid and linoleic acid, and most of the minerals present in Daseulgi are K, Na, Ca, Mg, Cu, Fe, Zn, etc. In particular, it contains a large amount of Ca, Cu and Fe. In the case of calcium, which is most abundant in Daseulgi, it plays a role in enhancing absorption in the body through binding with vitamin D, lysine, arginine, lactose, and vitamin C. It is expected that it can be effectively used for improvement, etc.

Semisulcospira sp. is traditionally known to be effective in relieving thirst by acting on the liver and kidneys, and being effective in liver heat and inflammation, stomach pain, indigestion, chronic hepatitis, cirrhosis of the liver, and fatty liver. As for the study on the extract, it has been reported that antioxidant activity, protective effect against liver damage caused by carbon tetrachloride and D-galactosamine, and that it has a protective effect on liver cells when consumed for a certain period of time, and that it is also effective in relieving a hangover. has been conducted

On the other hand, BCAA (branched-chain amino acid) is an amino acid composed of leucine, isoleucine, and valine. It is known that it is involved in synthesis and accumulation, enhancing the control activity of liver enzymes, and antioxidant effects by increasing glutathione (GSH) in the blood. It was confirmed that a large amount of protein was converted to leucine by enzymatic decomposition of Daseulgi according to the present invention, and the content of other BCAA minor acids was also increased.

The BCAA is metabolized in skeletal muscle and does not undergo liver metabolism, so it is recommended to be used for nutritional supply of patients with liver disease. It is judged that it will help in the manufacture of age-friendly food including improvement of liver function by using

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

As shown in FIG. 1 , the present invention is implemented by the following steps.

First, in the first step (S100), 70% by weight of purified water, 10% by weight of arrowroot, 10% by weight of hutgae stem, 5% by weight of hutgae fruit, and 5% by weight of cheongung are mixed to prepare a mixed plant extract.

The arrowroot contains a large amount of furalin. Furalin is known to be effective in inhibiting cancer cell proliferation, antioxidant, diabetes, and heart disease, and has been used as a medicine in the East since ancient times. Daidzin and genistin, which are isoflavones such as furalin, have been reported to be effective in menopausal syndromes such as osteoporosis, hyperlipidemia, and breast cancer in menopause model animal experiments and clinical trials.

The hutgae stem and the hutgae fruit are effective in jaundice, diabetes, blood pressure and chronic arthritis, etc., which occur when bile pigments are produced in the body more than necessary or are not discharged out of the body.

The main medicinal ability of the cheongung is pain relief, so it is being applied to gynecological diseases and painful diseases such as anemia, poor circulation, and menstrual irregularities. In addition, various pharmacological activity research results such as sedative action, blood pressure lowering action, vasodilator action, antibacterial action, and antioxidant action have been reported.

If less than 10% by weight of the arrowroot is mixed with 70% by weight of the purified water, the efficacy of the arrowroot is insignificant, and when the arrowroot is mixed with more than 10% by weight, the bitter taste of the arrowroot may inhibit the taste of the gel Therefore, it is preferable to carry out under the above conditions.

In addition, when mixed with 70% by weight of the purified water at less than 10% by weight of the Huotgae stem, the efficacy of the Huotgae stem is insignificant, and when mixed in excess of 10% by weight of the Huotgae stem, the enzyme decomposition product of Daseulgi produced by the present invention and Since there is a fear that the leucine content of the aging-friendly green tea gel using green tea extract may be lowered, it is preferable to carry out under the above conditions.

In addition, when mixed with 70% by weight of the purified water at less than 5% by weight of the hutgae berries, the efficacy of the hutgae berries is insignificant, and when mixed in excess of 5% by weight of the hutgae fruits, the decomposed enzyme produced by the present invention and Since there is a fear that the leucine content of the aging-friendly green tea gel using green tea extract may be lowered, it is preferable to carry out under the above conditions.

In addition, when mixed with 70% by weight of the purified water in an amount of less than 5% by weight of Chunkyung, the efficacy of the Heotgae fruit is insignificant, and when mixed in excess of 5% by weight of Chunkyung, the enzyme decomposition product and green tea extract prepared by the present invention Since there is a risk that the leucine content of the aging-friendly green tea gel using the

Next, in the second step (S200), a concentrated green tea extract is prepared by mixing the pulp of dandelion, distilled water, and green tea extract. More specifically, the second step (S200) is preferably carried out through the following steps.

First, step 2-1 (S210) is a mixture of 17% by weight of distilled water and 3% by weight of the green tea extract with respect to 80% by weight of the pulp of the stalk of Alcalase, flavozyme and 0.01 parts by weight of an enzyme mixture mixed with Neutrase is mixed.

The daseulgi is soaked in clean water for at least 3 hours to discharge the waste products inside the daseulgi, and then washed 3 times or more.

The green tea extract is prepared by adding green tea to the distilled water and extracting it at 80° C. for 1 hour.

If less than 17% by weight of distilled water is mixed with respect to 80% by weight of the pulp of the dried sage, it may be difficult to extract in step 2-2 (S220) below, and when mixed with more than 17% by weight of the distilled water, the efficacy of the dried mulberry is increased Since it may be insignificant, it is preferable to carry out under the above conditions.

In addition, in the case of mixing less than 3% by weight of the green tea extract with respect to 80% by weight of the pulp of the dried sage, it may be difficult to freeze-drying in steps 2-5 (S250) below, and when mixing in excess of 3% by weight of the green tea extract Since the efficacy of the green tea may be insignificant, it is preferable to carry out under the above conditions.

The enzyme mixture is preferably mixed with 1 part by weight of Alcalase and 1 part by weight of Flavozyme with respect to 1 part by weight of Neutrase.

When less than 1 part by weight of the Alcalase is mixed with respect to 1 part by weight of the Neutrase, the protein degradation may be insignificant and the production rate of leucine may be low, and the Alcalase (Alcalase) in excess of 1 part by weight In the case of mixing, it is preferable to carry out under the above conditions because there is a risk that the overall preference may be low during the sensory test.

When less than 1 part by weight of the flavozyme is mixed with respect to 1 part by weight of the neutrase, the protein degradation may be insignificant and the production rate of leucine may be low, and the flavourzyme may exceed 1 part by weight In the case of mixing, it is preferable to carry out under the above conditions because there is a risk that the overall preference may be low during the sensory test.

In addition, the enzyme mixture is preferably mixed with 0.1 parts by weight of each of the Neutrase, Alcalase and Flavozyme with respect to 1 part by weight of the concentrated green tea extract.

When each of the enzyme mixtures is mixed in an amount of less than 0.1 parts by weight with respect to 1 part by weight of the concentrated green tea extract, there is a risk that the content of leucine in the amino acid is lowered. Since there is a possibility that it may become low, it is preferable to carry out under the said conditions.

Next, in step 2-2 (S220), the mixture in which the enzyme mixture is mixed is extracted in a shaking incubator. The green tea extract is extracted by adding the washed pulp of sageumgi and the enzyme mixture.

The extraction is performed first at 50 °C for 12 hours, followed by secondary extraction at 90 °C for 1 hour. After the primary extraction, the secondary extraction is performed to increase the content of leucine through the primary extraction, and then extract the active ingredients of Daseulgi and green tea through secondary extraction.

If the primary extraction is carried out at less than 50 ℃, there is a fear that the content of leucine may be lowered, if the primary extraction exceeds 50 ℃, there is a risk of deterioration of the enzyme mixture, it is preferable to carry out under the above conditions.

In addition, if the primary extraction is carried out for less than 12 hours, there is a fear that the content of leucine may be lowered, and if the primary extraction is carried out for more than 12 hours, there is a fear that the leucine content may be lowered, so it is preferable to carry out under the above conditions. .

In addition, if the secondary extraction is carried out at less than 90 ℃, the active ingredients of the pulp and green tea extract may not be extracted. Since there is a concern, it is preferable to carry out under the above conditions.

In addition, if the secondary extraction is carried out for less than 1 hour, the active ingredients of the dried sageum fruit and green tea extract may not be extracted, and if the secondary extraction is carried out for more than 1 hour, the pulp and green tea extract may be altered. Since there is a concern, it is preferable to carry out under the above conditions.

Next, in step 2-3 (S230), the extracted mixture is filtered through a sieve. The sieve is filtered to a size of 50 to 100 mesh to efficiently filter the extracted mixture.

Next, in step 2-4 (S240), the filtered filtrate is concentrated at 30° C. with a reduced pressure concentrator at 40 rpm or less and a pressure of 30 mbar. The concentration is preferably up to 40 BRIX.

Concentration under reduced pressure has a problem that the concentration rate becomes slow when it is carried out at less than 30°C, and when it exceeds 30°C, there may be a possibility of thermal denaturation of the extract, so it is preferable to carry out under the above conditions.

In addition, when the reduced pressure concentration is carried out at less than 40 rpm, there is a problem that evaporation does not occur easily because heat is not quickly transferred to the extract, and when it exceeds 40 rpm, there is a possibility that the extract may overflow by centrifugal force. desirable.

In addition, when the reduced pressure concentration is carried out at less than 30 mbar, the boiling point of the extract is not lowered, so there is a problem that it takes time to concentrate, and when it exceeds 30 mbar, there is a possibility that the vacuum pump may take a temporary load. It is preferable to

Next, in step 2-5 (S250), the concentrated concentrate is freeze-dried at a pressure of 90 hPa to 100 hPa and a temperature of -80°C to -70°C. A powder is prepared through the freeze-drying.

When the concentration is carried out at a pressure of less than 90 hPa, there is a problem in that it takes time to sublimate from a solid to a gas, and when it exceeds 100 hPa, the Vaccum pump may be overloaded, so it is preferable to carry out under the above conditions. .

In addition, when the concentrate is carried out at less than -80 ° C, there is a problem in that the solute cannot be separated from the solution, and when it exceeds -70 ° C, there is a possibility that crystals of the solute may be precipitated while the solution is supersaturated. Therefore, it is preferable to carry out under the above conditions.

Next, in the third step (S300), 0.1 wt% of purified salt is mixed with 57.25 wt% of carrageenan.

The carrageenan is a rubber-like material collected from red algae plants, and is used as a thickener when preparing food.

The purified salt is added after mixing with the purified salt in order to eliminate agglomeration when dissolving carrageenan. The refined salt is added because the impurities are removed as much as possible and the water content is small, so that it easily gives a salty taste.

When mixed with 57.25% by weight of the carrageenan in an amount of less than 0.1% by weight of purified salt, the mixing amount of the purified salt is low, so that the dissolution of the carrageenan is insignificant and there is a concern that the thickener effect is low. It is preferable to carry out under the above conditions because the saltiness of the refined salt increases and there is a risk that the preference may be lowered when mixed with food.

Next, the fourth step (S400) is 15% by weight of oligosaccharide in the carrageenan and purified salt mixture, 15% by weight of the mixed plant extract, 12% by weight of the concentrated Daseulgi green tea extract, 0.2% by weight of vitamin C, 0.1% by weight of folic acid, lactic acid 0.1% by weight of calcium and 0.05% by weight of citric acid are mixed.

The oligosaccharide is added to improve the intestinal flora, lower the pH in the colon, lower blood cholesterol levels and blood pressure, and supplement the disadvantages caused by sugar intake, such as helping calcium absorption.

The vitamin C is added to have the advantage of increasing the protein synthesis function because people who are concerned about sarcopenia should eat more protein than the recommended intake.

The folic acid is added in order to have the advantage of increasing the protein synthesis function because people who are concerned about sarcopenia should eat more protein than the recommended intake.

The calcium lactate is added to maintain nerve and muscle function.

The citric acid is an organic acid and is added for aerobic energy production needs.

Next, in the fifth step (S500), the mixture mixed in the fourth step (S400) is heated at 100° C. for 20 minutes to prepare a dried green tea gel.

If the mixture mixed in the fourth step (S400) is mixed at less than 100°C, there is a fear that it cannot be prepared in a gel form, and if it is mixed at more than 100°C, there is a risk that the prepared Daseulgi green tea gel may be denatured. It is preferable to carry out under conditions.

In addition, if the mixture mixed in the fourth step (S400) is mixed at 100° C. for less than 20 minutes, there is a fear that it cannot be prepared in a gel form, and if it is mixed for more than 20 minutes, the prepared Daseulgi green tea gel is denatured. It is preferable to carry out under the above conditions because there is a risk of becoming.

Next, in the sixth step (S600), the dried green tea gel is put into a container and sealed. Prepare a retort facility, put the dried green tea porridge in a container, and seal it.

Next, the seventh step (S700) sterilizes the sealed-packaged Daseulgi green tea gel. More specifically, the seventh step (S700) is preferably performed at 121 °C for 30 minutes.

When the sterilization is carried out at less than 121 ℃, there is a fear that the sterilization is insignificant, and when the sterilization is carried out at more than 121 ℃, there is a risk of deterioration of the internal green tea porridge, so it is preferable to carry out under the above conditions.

In addition, if the sterilization is carried out for less than 30 minutes, there is a fear that the sterilization is insignificant, and if the sterilization is carried out for more than 30 minutes, the sealed packaging may be deformed, so it is preferable to carry out under the above conditions.

Below, the experimental examples and examples prepared by the present invention are shown.

A) Preliminary experiment for extraction method and enzyme selection

(1) Preliminary experiments were conducted to find a way to further increase the content of leucine among amino acids.

(2) Extracted in a Shaking Incubator (Shaking Incubator IS-971R, Lab. Companion, Jeio Tech, Korea) by adding twice the amount of solvent (green tea extract) to 250 g of the pulp

(3) The enzyme was used by mixing Alcalase 2.4L, Flavorzyme 500MG, and Neutrase 0.8L.

(4) Extracted at 50 °C for 12 hours and 24 hours so that the mixed enzymes can react sufficiently, and then extracted at 90 °C for 1 hour.

(5) The extract was filtered through a sieve

B) Analysis of amino acid components according to the difference in solvents between crushed shreds and sludge

(1) 200 g of green tea extract, which is twice the solvent, was added to 100 g of Daseulgi and extracted in a Shaking Incubator (Shaking Incubator IS-971R, Lab. Companion, Jeio Tech, Korea)

(2) Extracted in a Shaking Incubator (Shaking Incubator IS-971R, Lab. Companion, Jeio Tech, Korea) by adding 2 g of green tea leaves and 200 mL of distilled water, respectively, in place of 200 g of green tea extract, which is a solvent for doubling.

(3) Based on the results of the preliminary experiment, three enzymes were mixed with Alcalase 2.4L, Flavorzyme 500MG, and Neutrase 0.8L at 0.5% and 1% respectively.

(4) Extracted at 50 °C for 12 hours and 24 hours so that the mixed enzymes can react sufficiently, and then extracted at 90 °C for 1 hour.

(5) The extract was filtered through a sieve

(6) The sludge filtered through the sieve was recovered and used in the same experiment as the extract.

C) Selection of extract method

(1) A standardization experiment was performed in a way to further increase the leucine content among amino acids.

(2) Extracted in a Shaking Incubator (Shaking Incubator IS-971R, Lab. Companion, Jeio Tech, Korea) by adding 10 times the amount of solvent (distilled water) and 1% of green tea extract to 50 g of the pulp

(3) The enzyme was used by mixing Alcalase 2.4L, Flavorzyme 500MG, and Neutrase 0.8L.

(4) The amount of the mixed enzyme was increased from 0.3% to 1%, 2%, and 3% compared to the decomposed material, and after extraction at 50 ° C for 12 hours and 24 hours, 1 at 90 ° C to allow the increased enzyme to react sufficiently. time was extracted

(5) The extract was filtered through a sieve

The following shows the amino acid content test method using the experimental examples and examples described above, and intends to show the method for analyzing the nutritional components of the Daseulgi green tea gel prepared by the present invention.

A) Amino acid content

(1) Add 10 mL of distilled water to 0.3 g of sample, put it in a Shaking Incubator (Shaking Incubator SI-600R, Lab. Companion, Jeio Tech, Korea), and leave it at 200 rpm for 24 hours.

(2) After adding 1 mL of 10% 5-Sulfosalicylic acid dihydrate, leave it in the refrigerator at 4 ℃ for 24 hours to precipitate the protein.

(3) After centrifugation at 4,000 rpm for 5 minutes, the supernatant was concentrated at 40 ℃ or less using a vacuum concentrator (Rotary evporator, EYELA N-1100V-W, JAPAN), and then 5 mL of sample dilution buffer was added and dissolved.

(4) Filtration with a 0.45 membrane filter, 120 uL was analyzed with an amino acid analyzer (Sykam S7130 Aminoacid reagent organiger, Germany), and UV/VIS detector 400 nm (1.00 AU) and 570 nm (1.00 AU) were detected.

B) Daseulgi Green Tea Gel, Nutritional Analysis

Nutritional components were analyzed in accordance with the Food Codex (XX revision).

(1) Calorie: Food Codex Article 8. General Test Method, 2. Food Ingredient Test Method 2.1 General Ingredient Test Method 2.1.6 Calculation of Calorie

(2) Carbohydrates: Article 8. General Test Methods, 2. Food Ingredients Test Method 2.1 General Ingredients Test Method 2.1.4 Carbohydrates

(3) Moisture: Article 8. General Test Method, 2. Food Ingredient Test Method 2.1 General Ingredient Test Method 2.1.1 Moisture. 2.1.1.1 Loss on drying method

(4) Ash: Article 8. General Test Method, 2. Food Ingredient Test Method 2.1 General Ingredient Test Method 2.1.2 Ash

(5) Crude protein: Article 8. General test method, 2. Food ingredient test method 2.1.3 Nitrogen compound 2.1.3.1 Total nitrogen and crude protein

(6) Crude fat: Article 8. General test method, 2. Food ingredient test method 2.1 General ingredient test method 2.1.5 lipid 2.1.5.1 crude fat

(7) Trans fat: Article 8. General test method, 2. Food ingredient test method 2.1 General ingredient test method 2.1.6 Calculation of calories

(8) Saturated fat: Article 8. General Test Method, 2. Food Component Test Method 2.1 General Component Test Method 2.1.5 Lipid 2.1.5.4 Fatty Acid Method 2

(9) Sugar: Article 8. General Test Method, 2. Food Ingredient Test Method 2.1 General Ingredient Test Method 2.1.4 Carbohydrate 2.1.4.1 Sugar 2.1.4.1.4 Quantification of Sugar by Instrumental Analysis Method

(10) Sodium: Article 8. General Test Method, 2. Food Ingredients Test Method 2.2 Trace Nutrients Test Method 2.2.1 Minerals 2.2.1.6 Sodium

(11) Cholesterol: Article 8. General Test Method, 2. Food Ingredient Test Method 2.1 General Ingredient Test Method 2.1.5 Lipid 2.1.5.5 Cholesterol

C) Trace element analysis

(1) Calcium: Article 8. General Test Method, 2. Food Ingredients Test Method 2.2 Trace Nutrients Test Method 2.2.1 Minerals 2.2.1.2 Calcium

(2) Phosphorus: Article 8. General Test Method, 2. Food Ingredients Test Method 2.2 Trace Nutrients Test Method 2.2.1 Minerals 2.2.1.3 Person

(3) Iron: Article 8. General Test Method, 2. Food Ingredients Test Method 2.2 Trace Nutrients Test Method 2.2.1 Minerals 2.2.1.4 Iron

(4) Sodium: Article 8. General Test Method, 2. Food Ingredients Test Method 2.2 Trace Nutrients Test Method 2.2.1 Minerals 2.2.1.6 Sodium

(5) Potassium: Article 8. General Test Method, 2. Food Ingredients Test Method 2.2 Trace Nutrients Test Method 2.2.1 Minerals 2.2.1.7 Potassium

The following shows the results of the preliminary experiments for a) extracting Daseulgi and enzyme selection using the amino acid content test method described above.

[Table 1] shows the results of the amino acid content (mg/mL) of each enzyme of the 12-hour Daseulgi extract. In addition, Figure 2 is a graph showing the content of leucine among the amino acids shown in [Table 1].

[Table 2] shows the results of amino acid content (mg/mL) for each enzyme of the 12-hour Daseulgi extract. In addition, Figure 3 is a graph showing the content of leucine among the amino acids shown in [Table 2].

The results of [Table 1], [Table 2], Figures 2 and 3 are preliminary experiments, and Alcalase, Flavourzyme, Neutrase, Alcalase + Flavourzyme, Alcalase + Neutrase, Flavourzyme + Neutrase, Alcalase + Flavourzyme + Neutrase, etc. As a result of analyzing the result of decomposition of the extract, it can be seen that the Leucine analysis value is 0.1060 for the control and 2.5450, 2.6154, 3.0908, 5.1762, 4.9542, 4.7929, 6.1277mg/ml for each enzyme, confirming that the result of decomposing the enzyme in parallel is the best. .

The total amino acid content was also highest at 41.9717mg/ml using the three parallel enzymes Alcalase+Flavourzyme+Neutrace.

No amino acid name control Alcalase
(Alcalase) 2.4L flavozyme
(Flavourzyme) 500MG neutrase
(Neutrace) 0.8L enzyme X 0.3% 0.5% 0.5% One O-Phospho-L-serine 0.1729 0.2351 0.1894 0.2007 2 Taurine 0.0430 0.0040 0.0213 0.0321 3 O-Phosphoethanolamine 0.0166 0.0262 0.0086 0.0133 4 Urea 0.0906 0.1214 0.0743 0.0633 5 L-Aspartic Acid 0.2888 0.0210 1.0306 0.2328 6 Hydroxy-L-proline 0.0191 0.0139 0.0492 0.0448 7 L-Threonine 0.0640 0.0921 0.6153 0.5436 8 Theanine 0.4040 0.0192 0.2565 0.1256 9 L-Serine 0.0429 0.0006 0.0005 0.0006 10 L-Asparagine 0.0344 0.0043 0.6385 0.0224 11 L-Glutamic Acid 0.7464 0.3342 3.2662 1.2767 12 D,L-α-Aminoadipic acid 0.4057 0.0192 0.2576 0.1261 13 Proline 0.3174 0.0078 0.7754 0.2718 14 Glycine 0.1774 0.2420 0.8028 0.2849 15 L-Alanine 0.4465 0.9867 1.6947 1.2312 16 L-citrulline 0.0138 0.0040 0.1737 0.0316 17 L-α-Amino-n-butyric acid 0.0018 0.0008 0.0020 0.0025 18 L-Valine 0.0914 0.8385 1.2979 1.2122 19 L-Cystine 0.0028 0.0505 0.0030 0.0148 20 L-Methionine 0.0335 0.9100 0.5576 0.5519 21 L-Isoleucine 0.0242 0.4124 0.9242 0.9943 22 L-Leucine 0.1060 2.5450 2.6154 3.0908 23 L-Tyrosine 0.1096 1.1330 1.1259 0.8458 24 L-Phenylalanine 0.0427 1.4045 1.1187 0.8234 25 b-Alanine 0.0415 0.2052 0.0110 0.0192 26 D,L-β-Aminoisobutyric acid 0.1347 0.4751 0.0143 0.1145 27 4-Amino-n-butyric acid 0.6316 1.0070 0.3967 0.2520 28 L-Histidine 0.0539 0.3222 0.4208 0.3155 29 3-Methyl-L-histidine 0.0021 0.0328 0.0011 0.0049 30 Tryphanhan 0.0004 0.1282 0.0020 0.0002 31 L-Ornithine-monohydrochloride 1.7113 0.8420 2.4655 1.4215 32 L-Lysine 0.2994 1.8293 1.6607 0.5840 33 L-Arginine 0.3819 0.2356 1.0230 0.8452 Totals 6.9526 14.5037 23.4946 15.5940

No amino acid name Alcalase
(Alcalase) 2.4L +
flavozyme
(Flavourzyme) 500MG Alcalase
(Alcalase) 2.4L +
neutrase
(Neutrace) 0.8L flavozyme
(Flavourzyme)
500MG+
neutrase
(Neutrace) 0.8L Alcalase
(Alcalase) 2.4L
+ Flavozyme
(Flavourzyme) 500MG + Nutraze
(Neutrace) 0.8L One O-Phospho-L-serine 0.2226 0.2781 0.2246 0.2506 2 Taurine 0.0031 0.0037 0.0082 0.0112 3 O-Phosphoethanolamine 0.0187 0.0199 0.0190 0.0204 4 Urea 0.0031 0.1776 0.0538 0.0825 5 L-Aspartic Acid 0.7379 0.1749 1.4138 1.2548 6 Hydroxy-L-proline 0.0294 0.0358 0.0223 0.0550 7 L-Threonine 2.1635 0.3032 1.3120 2.3861 8 Theanine 0.0418 0.0121 0.0431 0.0815 9 L-Serine 0.0096 0.0012 0.0073 0.0475 10 L-Asparagine 2.1160 0.0212 1.2986 2.0745 11 L-Glutamic Acid 3.3091 1.8979 4.1295 1.6649 12 D,L-α-Aminoadipic acid 0.0420 0.0121 0.0289 0.1836 13 Proline 0.1274 0.0901 0.8184 0.0808 14 Glycine 0.9629 0.5324 1.2367 0.9928 15 L-Alanine 2.4450 1.1450 2.4604 2.6670 16 L-citrulline 0.0106 0.0502 0.0436 0.0008 17 L-α-Amino-n-butyric acid 0.0045 0.0131 0.0002 0.0017 18 L-Valine 2.9880 1.7437 3.0066 3.6362 19 L-Cystine 0.0624 0.0430 0.0060 0.0136 20 L-Methionine 1.2373 1.2649 1.2361 1.4654 21 L-Isoleucine 1.9384 1.1950 2.2873 2.7303 22 L-Leucine 5.1762 4.9542 4.7929 6.1277 23 L-Tyrosine 2.6600 1.7956 2.0523 2.7237 24 L-Phenylalanine 2.9908 2.3477 2.3189 3.3007 25 b-Alanine 0.5331 0.3540 0.0308 0.1891 26 D,L-β-Aminoisobutyric acid 0.4015 0.6501 0.0319 0.5157 27 4-Amino-n-butyric acid 0.1834 0.7184 0.1831 0.1710 28 L-Histidine 1.0671 0.5803 0.9052 1.1279 29 3-Methyl-L-histidine 0.0254 0.0685 0.0009 0.0306 30 Tryphanhan 0.1154 0.1575 0.0116 0.1712 31 L-Ornithine-monohydrochloride 0.3072 0.7589 1.8703 0.4998 32 L-Lysine 3.0064 1.0696 2.8032 3.2161 33 L-Arginine 3.8276 1.9899 2.3208 4.1972 Totals 38.7673 24.4597 36.9785 41.9717

The following shows the results of analysis of amino acid components according to the difference between the solvents of b) the crushed crusher and the sludge using the amino acid content test method described above.

[Table 3] shows the results of amino acid content (mg/mL) for each solvent and enzyme content of the crusher. In addition, FIG. 4 graphically shows the content of leucine among amino acids in [Table 3].

[Table 4] shows the results of amino acid content (mg/mL) for each solvent and enzyme content of the crushed sludge. In addition, Figure 5 is a graph showing the content of leucine among the amino acids shown in [Table 4].

[Table 3], [Table 4], and Figures 4 and 5 are the results of decomposition in the idea that the enzyme decomposition would be good due to the high surface area of the dandelion group when the enzyme was pulverized. When the enzyme was decomposed under the two conditions of crushed crushed chives + green tea extract, crushed daisy + green tea leaf tea + purified water using enzymes at 0.5% and 1.0% ratios, the leucine content was 3.484, 3.951, 3.252, and 2.953 mg/ml. , when decomposed using the sludge remaining on the filter paper after decomposition of the sageum, the leucine content was 3.455, 3.834, 3.215, and 1.268mg/ml.

No amino acid name 100g crushed sageum + 200mL green tea extract 100g crushed mint + 2g green tea + 200ml distilled water Alcalase 2.4L + Flavozyme 500MG + Neutrase 0.8L 0.5% 1.0% 0.5% 1.0% One O-Phospho-L-serine 0.147 0.247 0.202 0.149 2 Taurine 0.023 0.024 0.022 0.019 3 O-Phosphoethanolamine 0.007 0.000 0.006 0.011 4 Urea 0.014 0.009 0.008 0.013 5 L-Aspartic Acid 0.808 1.243 1.040 0.624 6 Hydroxy-L-proline 0.019 0.009 0.035 0.002 7 L-Threonine 0.988 1.408 1.158 0.737 8 Theanine 0.022 0.027 0.023 0.021 9 L-Serine 7.802 7.823 11.579 5.484 10 L-Asparagine 0.002 0.005 0.000 0.088 11 L-Glutamic Acid 0.023 0.028 0.038 0.029 12 D,L-α-Aminoadipic acid 0.000 0.000 0.001 0.000 13 Proline 0.001 0.000 0.021 0.000 14 Glycine 0.460 0.653 0.536 0.393 15 L-Alanine 1.727 2.337 1.870 1.583 16 L-citrulline 0.000 0.005 0.000 0.000 17 L-α-Amino-n-butyric acid 0.039 0.042 0.036 0.019 18 L-Valine 1.503 1.847 1.692 1.519 19 L-Cystine 0.126 0.077 0.083 0.103 20 L-Methionine 0.761 0.000 0.040 0.499 21 L-Isoleucine 1.326 1.634 1.355 1.186 22 L-Leucine 3.484 3.951 3.252 2.953 23 L-Tyrosine 1.445 1.465 1.340 1.146 24 L-Phenylalanine 1.637 1.758 1.538 1.371 25 b-Alanine 0.107 0.007 0.059 0.077 26 D,L-β-Aminoisobutyric acid 0.151 0.089 0.129 0.050 27 4-Amino-n-butyric acid 0.392 0.392 0.325 0.320 28 L-Histidine 0.556 0.692 0.585 0.490 29 3-Methyl-L-histidine 0.020 0.020 0.010 0.017 30 Tryphanhan 0.131 0.063 0.093 0.447 31 L-Ornithine-monohydrochloride 1.318 0.252 0.209 0.749 32 L-Lysine 1.983 2.539 2.150 1.699 33 L-Arginine 0.856 2.637 2.225 1.135 Totals 27.877 31.282 31.660 22.932

No amino acid name 100g crushed sageum + 200mL green tea extract 100g crushed mint + 2g green tea + 200ml distilled water Alcalase 2.4L + Flavorzyme 500MG + Neutrase 0.8L 0.5% 1.0% 0.5% 1.0% One O-Phospho-L-serine 0.147 0.247 0.202 0.149 2 Taurine 0.023 0.024 0.022 0.019 3 O-Phosphoethanolamine 0.007 0.000 0.006 0.011 4 Urea 0.014 0.009 0.008 0.013 5 L-Aspartic Acid 0.808 1.243 1.040 0.624 6 Hydroxy-L-proline 0.019 0.009 0.035 0.002 7 L-Threonine 0.988 1.408 1.158 0.737 8 Theanine 0.022 0.027 0.023 0.021 9 L-Serine 7.802 7.823 11.579 5.484 10 L-Asparagine 0.002 0.005 0.000 0.088 11 L-Glutamic Acid 0.023 0.028 0.038 0.029 12 D,L-α-Aminoadipic acid 0.000 0.000 0.001 0.000 13 Proline 0.001 0.000 0.021 0.000 14 Glycine 0.460 0.653 0.536 0.393 15 L-Alanine 1.727 2.337 1.870 1.583 16 L-citrulline 0.000 0.005 0.000 0.000 17 L-α-Amino-n-butyric acid 0.039 0.042 0.036 0.019 18 L-Valine 1.503 1.847 1.692 1.519 19 L-Cystine 0.126 0.077 0.083 0.103 20 L-Methionine 0.761 0.000 0.040 0.499 21 L-Isoleucine 1.326 1.634 1.355 1.186 22 L-Leucine 3.484 3.951 3.252 2.953 23 L-Tyrosine 1.445 1.465 1.340 1.146 24 L-Phenylalanine 1.637 1.758 1.538 1.371 25 b-Alanine 0.107 0.007 0.059 0.077 26 D,L-β-Aminoisobutyric acid 0.151 0.089 0.129 0.050 27 4-Amino-n-butyric acid 0.392 0.392 0.325 0.320 28 L-Histidine 0.556 0.692 0.585 0.490 29 3-Methyl-L-histidine 0.020 0.020 0.010 0.017 30 Tryphanhan 0.131 0.063 0.093 0.447 31 L-Ornithine-monohydrochloride 1.318 0.252 0.209 0.749 32 L-Lysine 1.983 2.539 2.150 1.699 33 L-Arginine 0.856 2.637 2.225 1.135 Totals 27.877 31.282 31.660 22.932

Below, using the amino acid content test method described above, the results of c) extraction method selection are shown.

[Table 5] shows the results of amino acid content (mg/mL) for each enzyme content of the 12-hour extract of Daseulgi. In addition, FIG. 6 graphically shows the content of leucine among amino acids in [Table 5].

[Table 6] shows the results of the amino acid content (mg/mL) by enzyme content of the 24 hour extract of Daseulgi. In addition, FIG. 7 graphically shows the content of leucine among the amino acids shown in [Table 6].

[Table 5], [Table 6], Figures 6 and 7 show that 1% of green tea extract is mixed with Daseulgi, and Alcalase + Flavorzyme + Neutrase three parallel enzymes are mixed at a ratio of 1%, 2%, and 3%, respectively, 12, It is the result of extraction and decomposition for 24 hours, and the leucine content is 8.883 (1%), 8.812 (2%), 9.390 (3%) mg/ml for the 12-hour sample, 9.482 (1%) for the 24-hour sample, It can be seen that the results were high at 9.800 (2%) and 7.716 (3%) mg/ml.

No amino acid name Alcalase 2.4L + Flavozyme 500MG + Neutrase 0.8L + Powdered Green Tea 1% enzyme
usage One% enzyme
usage 2% enzyme
usage 3% One O-Phospho-L-serine 0.417 0.730 0.786 2 Taurine 0.000 0.000 0.000 3 O-Phosphoethanolamine 0.027 0.059 0.000 4 Urea 0.000 0.000 0.000 5 L-Aspartic Acid 1.499 1.906 1.916 6 Hydroxy-L-proline 0.000 0.000 0.000 7 L-Threonine 3.488 4.137 4.450 8 Theanine 3.396 3.698 4.028 9 L-Serine 3.985 4.158 4.615 10 L-Asparagine 2.498 3.848 4.094 11 L-Glutamic Acid 0.000 0.000 0.000 12 D,L-α-Aminoadipic acid 0.098 0.609 0.575 13 Proline 0.000 0.604 0.330 14 Glycine 1.467 1.693 1.865 15 L-Alanine 3.659 4.078 4.431 16 L-citrulline 0.000 0.000 0.000 17 L-α-Amino-n-butyric acid 0.252 0.182 0.346 18 L-Valine 4.873 5.125 5.753 19 L-Cystine 0.323 0.253 0.340 20 L-Methionine 1.874 1.405 1.508 21 L-Isoleucine 3.943 4.246 4.665 22 L-Leucine 8.883 8.812 9.390 23 L-Tyrosine 4.273 3.943 4.284 24 L-Phenylalanine 4.229 4.244 4.583 25 b-Alanine 0.580 0.388 0.040 26 D,L-β-Aminoisobutyric acid 0.851 0.834 0.018 27 4-Amino-n-butyric acid 0.146 0.140 0.155 28 L-Histidine 1.623 1.668 1.856 29 3-Methyl-L-histidine 0.072 0.000 0.000 30 Tryphanhan 1.337 0.053 0.298 31 L-Ornithine-monohydrochloride 0.066 0.046 0.066 32 L-Lysine 5.953 6.134 6.690 33 L-Arginine 7.024 6.493 7.439 Totals 66.836 69.487 74.522

No amino acid name Alcalase 2.4L + Flavozyme 500MG + Neutrase 0.8L + Green Tea Extract 1% enzyme
usage One% enzyme
usage 2% enzyme
usage 3% One O-Phospho-L-serine 0.378 0.380 0.335 2 Taurine 0.000 0.000 0.000 3 O-Phosphoethanolamine 0.071 0.063 0.029 4 Urea 0.000 0.000 0.000 5 L-Aspartic Acid 1.924 1.968 1.338 6 Hydroxy-L-proline 0.568 0.109 0.104 7 L-Threonine 4.332 4.674 4.177 8 Theanine 3.684 3.146 1.957 9 L-Serine 0.020 0.624 0.000 10 L-Asparagine 4.780 7.376 6.684 11 L-Glutamic Acid 0.000 0.000 0.000 12 D,L-α-Aminoadipic acid 0.383 0.330 0.520 13 Proline 0.077 0.930 0.721 14 Glycine 2.108 2.588 2.128 15 L-Alanine 4.789 5.516 4.511 16 L-citrulline 1.235 0.080 0.000 17 L-α-Amino-n-butyric acid 0.000 0.049 0.000 18 L-Valine 5.317 6.039 4.958 19 L-Cystine 0.496 0.588 0.367 20 L-Methionine 2.137 2.121 1.574 21 L-Isoleucine 4.607 5.153 4.125 22 L-Leucine 9.482 9.800 7.716 23 L-Tyrosine 4.457 4.807 3.998 24 L-Phenylalanine 4.932 5.159 3.966 25 b-Alanine 0.539 0.261 0.246 26 D,L-β-Aminoisobutyric acid 0.674 0.580 0.504 27 4-Amino-n-butyric acid 0.134 0.120 0.000 28 L-Histidine 2.005 2.172 1.688 29 3-Methyl-L-histidine 0.000 0.000 0.000 30 Tryphanhan 0.000 0.000 0.000 31 L-Ornithine-monohydrochloride 6.536 1.000 2.107 32 L-Lysine 6.486 6.854 5.762 33 L-Arginine 0.714 7.329 4.499 Totals 72.865 79.819 64.015

In conclusion, in this experiment, extraction time was 12 hours and 24 hours, and if the production cost for mass production is taken into consideration when the enzyme addition amount is also added and decomposed differently at 1%, 2%, 3%, 12 hours of extraction and It can be determined that an enzyme addition amount of 1% is appropriate for the optimal process.

[Table 7] below shows the nutritional components of Daseulgi green tea gel prepared by the present invention using the above-described test method for analyzing nutrient components. Daseulgi Green Tea Gel, a prototype manufactured by the present invention, was requested to be analyzed for nutritional components by the Hangyeol Analysis Center.

product name Test Items Analysis
(content per 100g) how to display
result by Ratio (%) to the daily nutritional component standard value Daseulgi Green Tea Gel calorie 251.7 Kcal 252.0 Kcal salt 11.6 mg 10 mg One% carbohydrate 60.7 g 61 g 19% sugars 25.3 g 25 g 25% Fat 0.1 g 0 g 0% trans fat 0.0 g 0 g - saturated fat 0.0 g 0 g 0% cholesterol 0.0 mg 0 mg 0% protein 2.0 g 2 g 4%

[Table 8] shows the results of analysis of the trace element content (mg/kg) of the extract for each time and enzyme of the green tea gel prepared by the present invention using the above-described test method for analyzing the trace elements of Daseulgi green tea gel. . Daseulgi green tea gel, a prototype manufactured by the present invention, was analyzed for trace elements on the extract of Daseulgi extract (12 hours, 24 hours) powder according to the enzyme content of 1%, 2%, and 3%, and the prototype Daseulgi green tea gel.

sample Item Sodium (mg/kg) Calcium (mg/kg) Potassium (mg/kg) Iron (mg/kg) Phosphorus (mg/kg) 1%, 12hr 12,270 15,730 2,691 825.2 4,000 1%, 24hr 15,200 17,280 3,266 805.9 4,708 2%, 12hr 30,280 11,420 2,724 355.6 2,456 2%, 24hr 28,340 16,060 2,974 722.9 3,659 3%, 12hr 44,780 10,200 2,781 174.0 1,681 3%, 24hr 41,950 11,840 3,082 348.2 2,991

The amino acid content of the extract for each enzyme time and enzyme is shown in [Tables 3 to 6]. As the amount of enzyme added increased, the sodium content was higher, and the sodium content was higher when the extraction was performed for 24 hr than for 12 hr, indicating a significant difference.

As for the calcium content, as for calcium, which is helpful for muscle and nerve function control and blood coagulation, the higher the amount of enzyme added, the lower the calcium content.

In the case of potassium, which helps in the treatment of wastes in the body, there was no significant difference depending on the amount of enzyme added, and there was no significant difference between 12hr and 24hr extraction.

As for the iron content, as the amount of enzyme added increased, the iron content decreased significantly by 1% → 2% (43% decrease) 2% → 3% (48% decrease).

As for the phosphorus content, as the amount of enzyme added increased, the phosphorus content decreased by 2% compared to 1% by 40%, and by 3% compared to 2% decreased by 31%. 12hr and 24hr extraction also showed a decreasing trend, indicating a significant difference.

[Table 9] shows the results of trace element analysis (mg/kg) of Daseulgi green tea gel prepared by the present invention using the aforementioned experimental method for analysis of trace elements in Daseulgi green tea gel.

sample Item density
(ug/mL) sample volume
(g) Volume
(mL) dilution
Drainage calculated value
(mg/kg) notation value
(mg/kg) shredded
green tea gel calcium 3.826 0.2182 25 - 438.3 438.3 sign 0.727 0.2182 25 - 83.29 83.3 steel 0.004 0.2182 25 - 0.407 0.4 salt 0.575 0.2182 25 - 65.89 65.9 potassium 6.152 0.2182 25 - 704.9 704.9

Calcium was 438.3 mg/kg, phosphorus 83.3 mg/kg, iron 0.4 mg/kg, sodium 65.9 mg/kg, and potassium 704.9 mg/kg, indicating high potassium and calcium contents.

The following is to show the results of the sensory test conducted using the Examples and Comparative Examples prepared by the present invention.

This test was conducted to determine the consumer preference for one type of retort gel developed by Jeongok Co., Ltd. as an age-friendly food.

Fifteen female panelists in their 40s and 50s who participated in this test were recruited from the Food Environment Research Center, Inc., and were educated on the evaluation method before the sensory test, and then evaluated at the sensory test booth by 10 people. The product used for the sensory test is shown in [Fig. 8(A)] below. The product was cooked in a microwave for 2 minutes before being provided and then provided in a warm state as shown in [FIG. 8(B)], and marked using a three-digit random number table.

The sensory test was conducted using the 7-point scale method. Preference evaluation attributes were examined for 'appearance', 'color', 'salty', 'fishy taste', 'texture', 'taste', and 'total preference'. The 'fishy taste', 'texture' and 'taste' were examined. The degree of preference was evaluated as 1 point 'dislike', 2 points 'dislike', 3 points 'a little dislike', 4 points 'average', 5 points 'somewhat good', 6 points 'like', 7 points 'very good'. did. The degree of degree is 1 point 'very soft (soft/soft)', 2 points 'soft (weak/soft)', 3 points 'slightly soft (weak/soft)', 4 points 'soft (soft/soft) guidance Not too strong (strong/hard)', 5 points 'slightly strong (strong/hard)', 6 points 'strong (strong/hard)', 7 points 'very strong (strong/hard)' . By prohibiting communication between the panels during the examination, it was possible to make an objective evaluation, and to evaluate the sample for a sufficient time.

property sample number 764* symbol Exterior 4.73 ± 0.96 color 4.40 ± 1.12 salty 3.40 ± 1.18 fishy taste 3.47 ± 0.99 texture 4.67 ± 1.29 cove 4.20 ± 1.08 overall sign 4.0 ± 0.85

*764: retort gel, value: mean±standard deviation, n=15

[Table 10] shows the results showing the preference for each attribute of the retort gel conducted for 15 female panelists in their 40s and 50s. The appearance, color, texture, aftertaste, and overall preference of this product were evaluated as ‘normal’ with 4.73 points, 4.40 points, 4.67 points, 4.20 points, and 4.0 points. The preference for salty and fishy taste was evaluated as 'a little dislike' with 3.40 and 3.47 points. [Fig. 9] below is a graph showing the preference for each attribute among the sensory test results of the retort gel for 15 female panelists in their 40s and 50s.

property sample number 764* Degree color 4.87 ± 0.83 salty 4.93 ± 0.59 fishy taste 4.73 ± 0.88 texture 3.80 ± 0.68 cove 4.47 ± 0.83

*764: retort gel, value: mean±standard deviation, n=15

[Table 11] shows the results showing the degree of each characteristic of the retort gel conducted for 15 female panelists in their 40s and 50s. The degree of color, saltiness, fishy taste, and aftertaste of this product was evaluated as 'not mild (weak) or strong (strong)' with 4.87, 4.93, 4.73, and 4.47 points, and the degree of texture was ' 3.80 points. It was evaluated as 'slightly soft'. [Fig. 10] below is a graph showing the degree of each attribute among the sensory test results of the retort gel for 15 female panelists in their 40s and 50s.

In conclusion, the retort gel product, conducted with 15 female panelists in their 40s and 50s, was evaluated as 'normal' with a score of 4.00 or higher except for salty and fishy taste. The degree of salty taste and fishy taste was evaluated as ‘not weak or strong’ with 4.93 and 4.73 points, respectively, but the preference was evaluated at 3.40 and 3.47 points, indicating that it is necessary to lower the degree of salty and fishy taste. In the case of fishy taste, it is judged not to have a significant effect on the aftertaste, because the degree of the aftertaste was 4.47 points, which showed no significant difference in the degree of fishy taste. Therefore, in the case of fishy taste, it is judged that it is necessary to improve the fishy taste that appears before ingesting the product. When the sensory test was conducted using the 7-point scale method, a score of 5.0 or higher was evaluated as ‘slightly good’. It is judged that it is necessary to improve the salty and fishy taste in order to increase the preference of this product.

By means of solving the above problems, the present invention can present an effective method of extracting the active ingredient of green tea leaves.

In addition, the present invention can provide an effective extract that can be applied to food for the elderly by using the extract extracted from Daseulgi and green tea.

In addition, the present invention can provide an extraction method capable of increasing the content of amino acids in a mixture of green tea and dandelion.

In addition, the present invention can provide an extract capable of increasing myotube differentiation, reduction of muscle protein growth inhibitory factor (Myostatin), and activity of muscle cell-specific enzyme leucine for improving sarcopenia.

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims and their All changes or modifications derived from the concept of equivalents should be construed as being included in the scope of the present invention.

S100. The first step of preparing a mixed plant extract by mixing 70% by weight of purified water, 10% by weight of arrowroot, 10% by weight of hutgae stem, 5% by weight of hutgae fruit, and 5% by weight of cheongung
S200. The second step of preparing a concentrated green tea extract solution by mixing the pulp of dried sageum, distilled water, and green tea extract
S210. Step 2-1 of mixing Alcalase, Flavozyme, and Neutrase enzymes in a mixture of the dried sageum pulp, distilled water, and green tea extract
S220. Step 2-2 extracting the mixture in which the enzyme is mixed in a shaking incubator
S230. Step 2-3 of filtering the extracted mixture through a sieve
S240. Step 2-4 concentrating at 30 ℃ with a reduced pressure concentrator at 40 rpm or less and a pressure of 30 mbar
S250. Step 2-5 of freeze-drying at a pressure of 100 hPa or less and a temperature of -70 ° C or less
S300. Third step of mixing 0.1% by weight of refined salt with 57.25% by weight of carrageenan
S400. To the carrageenan and refined salt mixture, 15% by weight of oligosaccharide, 15% by weight of the mixed plant extract, 12% by weight of the concentrated green tea extract, 0.2% by weight of vitamin C, 0.1% by weight of folic acid, 0.1% by weight of calcium lactate and 0.05% by weight of citric acid 4th step of mixing
S500. A fifth step of preparing the green tea gel by heating the mixture mixed in the fourth step at 100° C. for 20 minutes
S600. Step 6 of putting the green tea gel in a container and sealingly packaging
S700. The seventh step of sterilizing the sealed-packaged Daseulgi green tea gel

Claims (5)

A first step of preparing a mixed plant extract by mixing 70% by weight of purified water, 10% by weight of arrowroot, 10% by weight of hutgae stem, 5% by weight of hutgae fruit, and 5% by weight of cheongung;
A second step of preparing a concentrated green tea extract of dandelion extract by mixing the pulp of dandelion, distilled water, and green tea extract;
A third step of mixing 0.1% by weight of purified salt with 57.25% by weight of carrageenan;
To the carrageenan and refined salt mixture, 15% by weight of oligosaccharide, 15% by weight of the mixed plant extract, 12% by weight of the concentrated green tea extract, 0.2% by weight of vitamin C, 0.1% by weight of folic acid, 0.1% by weight of calcium lactate and 0.05% by weight of citric acid a fourth step of mixing;
a fifth step of heating the mixture mixed in the fourth step at 100° C. for 20 minutes to prepare a green tea gel;
a sixth step of putting the dried green tea gel into a container and sealingly packaging;
An aging-friendly green tea gel manufacturing method using an enzyme decomposed product of Daseulgi Daseulgi and a green tea extract, characterized in that it is prepared through the seventh step of sterilizing the sealed and packaged Daseulgi green tea gel.
The method of claim 1,
The concentrated Daseulgi green tea extract,
Step 2-1 of mixing the enzyme mixture with the mixture of distilled water 17% by weight and green tea extract 3% by weight based on 80% by weight of the pulp;
Step 2-2 of extracting the mixture in which the enzyme mixture is mixed in a shaking incubator;
Step 2-3 of filtering the extracted mixture through a sieve;
Step 2-4 of concentrating with a vacuum concentrator at 30° C. at 40 rpm or less and at a pressure of 30 mbar;
Prepared through; step 2-5 of freeze-drying at a pressure of 90 hPa to 100 hPa and a temperature of -80 °C to -70 °C;
The enzyme mixture is an aging-friendly Daseulgi using an enzyme decomposition product of Daseulgi and green tea extract, characterized in that 1 part by weight of Alcalase and 1 part by weight of Flavozyme are mixed with respect to 1 part by weight of Neutrase. How to make green tea gel.
3. The method of claim 2,
The enzyme mixture is
Aging-friendly using an enzyme decomposition product of Daseulgi and green tea extract, characterized in that 0.3 parts by weight of each of the Neutrase, Alcalase and Flavozyme is mixed with respect to 1 part by weight of the concentrated Daseulgi green tea extract Daseulgi Green Tea Gel Manufacturing Method.
The method of claim 1,
In the second step, the concentrated green tea extract
A method for preparing an aging-friendly green tea gel using an enzyme decomposition product of dandelion and green tea extract, characterized in that adding an enzyme mixture mixed with neutrase, alcalase, and flavozyme.
5. Aging-friendly green tea gel using the enzyme decomposition product and green tea extract of Daseulgi, which is prepared by the method of any one of claims 1 to 4.

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