KR20210106662A - Functional beverage using Mentha piperascens and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a functional beverage using Mentha piperascens and a manufacturing method thereof, and more particularly, to a functional beverage in which sugar, erythritol, enzyme-treated stevia, vitamin C and citric acid are added to a mixed solution of Mentha piperascens extract and milk thistle extract, and a manufacturing method thereof. The functional beverage of the present invention contains Mentha piperascens extract, to exhibit excellent antioxidant activity along with refreshing feeling, and has excellent palatability by harmonizing well with other ingredients including milk thistle extract.

Description

Functional beverage using mint and manufacturing method thereof {Functional beverage using Mentha piperascens and manufacturing method thereof}

The present invention relates to a functional beverage using mint and a manufacturing method thereof, and more particularly, to a functional beverage in which sugar, erythritol, enzyme-treated stevia, vitamin C and citric acid are added to a mixed solution of mint extract and milk thistle extract, and to a method for manufacturing the same .

Physiologically active substances possessed by natural substances are known to have various functions such as antibacterial, anticancer, and tonic effects, and are still widely used as raw materials for pharmaceuticals today.

Herbs have been widely used as spices and antioxidants because of their unique scent and taste in leaves, flowers, roots, stems, and fruits.

Peppermint (Mentha piperascens ), which is a representative plant that gives a refreshing feeling and is widely used in various products including food, is a perennial plant of the dicotyledonous plant Lamiaceae. , is also called Gubakha (歐薄荷). It grows well in moist fields and is 60-100 cm tall. There are oil glands on the surface of the leaves that secrete oil, and most of the essential oil is stored in these glands. The main component of peppermint oil is menthol, which is used medicinally as a liniment, analgesic, stimulant, gastric and anthelmintic agent, or as a refreshing agent or flavoring agent in toothpaste, jam, candy, cosmetics, and tobacco.

The present inventors have tried to develop a functional beverage that can exhibit beneficial activity to the human body using the mint as described above and has excellent palatability.

Republic of Korea Patent No. 10-1878772

The main object of the present invention is to provide a functional beverage that can exhibit beneficial activity to the human body using mint and has excellent palatability.

Another object of the present invention is to provide a method for producing the functional beverage.

According to one aspect of the present invention, there is provided a functional beverage in which sugar, erythritol, enzyme-treated stevia, vitamin C and citric acid are added to a mixed solution of mint extract and milk thistle extract.

In the functional beverage of the present invention, the mixed solution is preferably a mixed solution of mint extract and milk thistle extract in a volume ratio of 15:85 to 25:75.

In the functional beverage of the present invention, it is preferable to add 2 to 4 g of sugar, 2 to 4 g of erythritol, 0.01 to 0.1 g of enzyme-treated stevia, 0.1 to 0.4 g of vitamin C, and 0.5 to 1 g of citric acid per 100 ml of the mixed solution. .

According to another aspect of the present invention, the present invention comprises the steps of preparing a mixture by mixing a mint extract and a milk thistle extract; and adding sugar, erythritol, enzyme-treated stevia, vitamin C and citric acid to the mixed solution and mixing them.

In the functional beverage manufacturing method of the present invention, it is preferable to prepare the mixed solution by mixing the mint extract and thistle extract in a volume ratio of 15:85 to 25:75.

In the functional beverage manufacturing method of the present invention, per 100 ml of the mixed solution, sugar 2 to 4 g, erythritol 2 to 4 g, enzyme-treated stevia 0.01 to 0.1 g, vitamin C 0.1 to 0.4 g, citric acid 0.5 to 1 g per 100 ml. desirable.

The functional beverage of the present invention contains mint extract and can exhibit excellent antioxidant activity with a refreshing feeling, and has excellent taste in harmony with other ingredients including milk thistle extract.

1 shows a functional beverage according to an embodiment of the present invention. ①, a beverage prepared by mixing mint extract and milk thistle extract in a volume ratio of 70:30; ②, a beverage prepared by mixing mint extract and milk thistle extract in a volume ratio of 50:50; ③, a beverage prepared by mixing mint extract and milk thistle extract in a volume ratio of 20:80; ④, Beverage prepared by mixing mint extract and milk thistle extract in a volume ratio of 10:90.
2 is a result of evaluating the antioxidant capacity of the peppermint extract according to an embodiment of the present invention. 25% peppermint extract, 25% (v/v) solution of peppermint extract; 50% peppermint extract, 50% (v/v) solution of peppermint extract; 100% mint, undiluted mint extract; Vitamin C 25ug/ml, vitamin C 25㎍/ml solution; Ctrl50ug/ml, vitamin C 50㎍/ml solution; Ctrl100ug/ml, vitamin C 100㎍/ml solution.
Figure 3 shows the sensory evaluation results of the functional beverage according to an embodiment of the present invention.

The present invention relates to a functional beverage in which sugar, erythritol, enzyme-treated stevia, vitamin C and citric acid are added to a mixed solution of mint extract and milk thistle extract.

The present invention also comprises the steps of preparing a mixed solution by mixing the mint extract and thistle extract; And it relates to a functional beverage manufacturing method comprising adding and mixing sugar, erythritol, enzyme-treated stevia, vitamin C and citric acid to the mixed solution.

In the present invention, the mint extract can be obtained according to a conventional extraction method using mint as an extraction raw material. At this time, the mint used as an extraction raw material is preferably a part selected from leaves and stems. Also, it is preferably a mixture of leaves and stems, wherein the ratio of leaves and stems is preferably the same as the ratio of leaves and stems in one peppermint plant. In this case, the mint is preferably dried. In this case, the extraction solvent is preferably water.

The mint extract of the present invention can be obtained by adding mint to a solvent and performing standing, shaking, or ultrasonic extraction. In this case, it is preferably obtained by a static extraction method. The amount of mint as the extraction raw material and the solvent is preferably in a ratio of 50 to 100 g of mint based on 1 L of the solvent, for example, water. More preferably, the proportion is 60 to 80 g of mint based on 1 L of water. At this time, the extraction time is preferably 1 to 20 hours, more preferably 2 to 10 hours, and more preferably 3 to 7 hours. In addition, the extraction temperature at this time is preferably 0 to 90 ℃, more preferably 10 to 50 ℃, more preferably 20 to 25 ℃.

After the extraction in the present invention, the extract is preferably filtered.

The thistle extract of the present invention can be obtained by using milk thistle instead of mint as an extraction raw material in the case of preparing the mint extract as described above, or can be obtained commercially.

In the functional beverage of the present invention, the mixed solution is preferably a mixed solution of mint extract and milk thistle extract in a volume ratio of 15:85 to 25:75. According to this, mint extract and milk thistle extract can be harmonized to exhibit an appropriate refreshing feeling and excellent antioxidant activity and palatability. More preferably, it is a mixture of the peppermint extract and thistle extract in a volume ratio of 17:83 to 23:77, and more preferably, a mixture of the peppermint extract and thistle extract in a volume ratio of 19:81 to 21:79. In this regard, the step of preparing the mixed solution in the functional beverage manufacturing method of the present invention is preferably a step of preparing the mixed solution by mixing the mint extract and the milk thistle extract in a volume ratio of 15: 85 to 25: 75, more preferably mint Preparing the mixed solution by mixing the extract and thistle extract in a volume ratio of 17: 83 to 23: 77, more preferably, preparing the mixture by mixing the mint extract and thistle extract in a volume ratio of 19: 81 to 21: 79 is a step

In the functional beverage and functional beverage manufacturing method of the present invention, the added amounts of sugar, erythritol, enzyme-treated stevia, vitamin C and citric acid are preferably 2 to 4 g of sugar, 2 to 4 g of erythritol, 0.01 to 0.01 to enzyme-treated stevia per 100 ml of the mixture. 0.1 g, vitamin C 0.1 to 0.4 g, citric acid 0.5 to 1 g, more preferably sugar 2.5 to 3.5 g per 100 ml of the mixture, erythritol 2.5 to 3.5 g, enzyme-treated stevia 0.02 to 0.08 g, vitamin C 0.1 to 0.3 g, citric acid 0.5 to 0.8 g. According to this, these materials can be optimally harmonized with the mint extract and thistle extract to show excellent palatability.

The functional beverage of the present invention may further include food pharmaceutically acceptable additives, for example, additives added to conventional beverages, in addition to the above-mentioned mint extract, milk thistle extract, sugar, erythritol, enzyme-treated stevia, vitamin C and citric acid. can In this regard, the functional beverage manufacturing method of the present invention comprises adding sugar, erythritol, enzyme-treated stevia, vitamin C and citric acid to the mixed solution of peppermint extract and milk thistle extract and mixing them, followed by adding additives commonly used in beverages. may be included, and may further include a productization step such as a sterilization or packaging step.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and therefore, the scope of the present invention should not be construed as being limited by these examples.

[Example]

1. Functional drinks

1-1. Mint Extract Preparation

50 to 100 g of dried mint leaves and stems were placed in an Erlenmeyer flask, poured with 1 L of purified water, and then the mouth was wrapped with a plastic wrap and allowed to stand at room temperature (20 to 25° C.) for 5 hours for extraction.

The resulting extract was filtered through a sieve to obtain an extract from which solids were removed.

1-2. Functional beverage manufacturing

Prepare a mixture by mixing the mint extract and thistle extract of 1-1 in a volume ratio of 70: 30 to 10: 90, and then add 3 to 5 g of sugar, 3 to 5 g of erythritol, 0.05 g of enzyme-treated stevia, and vitamin C to 100 ml of the mixture. 0.2 to 0.5 g and 0.6 to 1.5 g of citric acid were added and mixed to dissolve well to prepare a functional beverage.

At this time, the thistle extract was used as a hot water extract, purchased commercially.

2. Evaluation of beverage characteristics according to the proportion of extract and the amount of material used

The characteristics of each beverage were investigated by varying the ratio of peppermint extract and milk thistle extract and the amount of other ingredients added.

Using the mint extract extracted with 70 g of the dried mint leaves and stems in 1-1 above, the mint extract and thistle extract were mixed in a volume ratio of 70:30 or 50:50 by volume, and sugar was added to 100 ml of the mixture. 5g, erythritol 5g, enzyme-treated stevia 0.05g, vitamin C 0.5g, citric acid 1.5g was added to prepare a beverage. As a result of evaluating the characteristics of each beverage based on the aroma and taste, both beverages had a strong peppermint flavor, a weak taste of thistle, and a strong sweet and sour taste.

Therefore, the ratio of the mint extract and thistle extract was 20:80 by volume or 10:90 by volume, and 3g of sugar, 3g of erythritol, 0.05g of enzyme-treated stevia, 0.2g of vitamin C, and 0.6g of citric acid were added to 100ml of the mixture. As a result of manufacturing beverages and evaluating their characteristics, when the ratio of mint extract and milk thistle extract was 10:90 by volume, it felt like herbal medicine with bitter taste, but when the volume ratio was 20:80, it had sufficient and appropriate peppermint flavor. It was found that the combination of each ingredient was the best as the sweet and sour taste were also appropriate.

3. Antioxidant activity evaluation

The antioxidant ability of the mint extract extracted with 70 g of the dried mint leaves and stems in 1-1 was evaluated. Antioxidant activity was evaluated using the DPPH assay.

First, the mint extract (100% (v/v)) of 1-1 was diluted to 25% (v/v) and 50% (v/v) to prepare 25, 50, and 100% (v/v) samples, respectively. 25, 50, and 100 μg/ml vitamin C solution to be used as a control was prepared.

Prepare each sample and 0.2mM DPPH solution (7.8mg/100ml), then mix 0.5ml of sample and 1ml of 0.2mM DPPH solution (vortexing), react at 24°C for 30 minutes, and then absorb absorbance at 517nm measured.

As a result, as shown in FIG. 2, the mint extract exhibited strong antioxidant activity comparable to that of vitamin C.

4. Sensory evaluation

The beverage evaluated as having excellent properties in 2 above, that is, the mint extract extracted with 70 g of mint leaves and stems in 1-1 above, was used, and the ratio of the mint extract and thistle extract was 20: 80 by volume, and the mixture was A sensory evaluation was performed on a beverage prepared by adding 3 g of sugar, 3 g of erythritol, 0.05 g of enzyme-treated stevia, 0.2 g of vitamin C, and 0.6 g of citric acid to 100 ml. Evaluation items were color, flavor, taste, and preference. Males and females between 18 and 74 years of age were subjected to evaluation using a 7-point scale method (7 to 1, very good to very bad). As an evaluation sample, 20 ml of the beverage was provided in a paper cup. The result is shown in FIG. 3 .

As a result of the evaluation, it was evaluated that the sensuality was very excellent as it received an evaluation of more than 5 out of 7 points in all items.

Claims (6)

A functional beverage with added sugar, erythritol, enzyme-treated stevia, vitamin C and citric acid to a mixture of mint extract and milk thistle extract. According to claim 1,
The mixed solution is a functional beverage, characterized in that the mixed solution of the mint extract and thistle extract in a volume ratio of 15: 85 to 25: 75. According to claim 1,
Functional beverage, characterized in that added in a ratio of 2 to 4 g of sugar, 2 to 4 g of erythritol, 0.01 to 0.1 g of enzyme-treated stevia, 0.1 to 0.4 g of vitamin C, and 0.5 to 1 g of citric acid per 100 ml of the mixed solution. preparing a mixed solution by mixing the mint extract and thistle extract; and
A method for producing a functional beverage comprising adding and mixing sugar, erythritol, enzyme-treated stevia, vitamin C and citric acid to the mixture. 5. The method of claim 4,
A method for producing a functional beverage, characterized in that the mixed solution is prepared by mixing the mint extract and thistle extract in a volume ratio of 15: 85 to 25: 75. 5. The method of claim 4,
2 to 4 g of sugar, 2 to 4 g of erythritol, 0.01 to 0.1 g of enzyme-treated stevia, 0.1 to 0.4 g of vitamin C, and 0.5 to 1 g of citric acid per 100 ml of the mixed solution.

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