KR20220106436A - Method for prepartion of beverage comprising chicory and thistle - Google Patents

Abstract

The present invention relates to a producing method of a liquid tea containing chicory and thistle and, more specifically, to a method of producing a liquid tea which comprises a chicory root and a thistle outpost and simultaneously increases sweetness and has excellent flavor and palatability while having excellent antioxidant effects, anti-inflammatory effects and liver function improvement effects.

Description

Manufacturing method of liquid tea containing chicory and thistle

The present invention relates to a method for producing a liquid tea containing chicor and milk thistle, and more particularly, to a method for preparing a liquid tea containing chicory root and thistle root, and having excellent antioxidant and liver function improvement effects.

According to the Food Code, teas are palatable foods manufactured and processed using vegetable raw materials as main ingredients, and are classified into leached tea, liquid tea, and solid tea.

Tea uses the leaves, flowers, roots, and fruits of various plants and has a variety of tastes and aromas depending on the manufacturing method. For example, in the case of green tea, the taste and aroma vary depending on the time of harvesting the leaves and processes such as roasting or rubbing.

Chicory ( Cichorium intybus ) is a dicotyledonous plant, native to northern Europe. The leaves are mainly used for food, and in Europe and the United States, the coarse roots are powdered and used as a coffee substitute. In oriental medicine, the whole chicory is used as a medicine, and it is known to have cholesterol-reducing, anti-inflammatory, and anti-inflammatory effects.

Thistle ( Cirsium japonicum var. maackii ) is a perennial herb belonging to the Asteraceae family, distributed in Korea, Japan, and China. Milk thistle is also consumed as tea, and it is known that the silymarin component contained in milk thistle tea has the effect of improving liver function.

Korean Patent No. 10-1019812 relates to a method for manufacturing tea such as milk thistle and medicinal plants (green tea, mulberry leaf, persimmon leaf, plantain, etc.). , a method for enhancing fragrance and color is disclosed.

In addition, Korean Patent No. 10-1289084 discloses a method of manufacturing herbal tea having an effect on diabetes by washing, drying, roasting, and pulverizing Yeoju, green tea, maekmundong, goji berry, chicory, roundworm, and medicinal beans.

An object of the present invention is to provide a method for preparing a liquid tea that reduces the characteristic bitter taste of milk thistle tea, increases taste, and has antioxidant and liver function improvement effects.

The above-mentioned task, the step of drying the cut chicory roots after washing for 2 to 4 days at 85 ~ 95 ℃, and then drying in the sun for 6 ~ 7 days; producing chicory tea by roasting the sun-dried chicory roots at a temperature of 50 to 70°C; After washing, steaming the cut thistle for 20 to 40 minutes, followed by natural cooling; manufacturing thistle tea by rubbing the naturally cooled thistle and drying it; After mixing the chicory tea and thistle tea, adding purified water 30 to 50 times the weight of chicory tea and thistle tea or Jeju lava seawater from which sodium and chlorine are removed and heating; and filtering and sterilizing the heated solution to prepare liquid tea.

Preferably, the heating step is a step of primary heating at 40 ~ 60 ℃ 60 ~ 80 minutes; And it comprises a second heating step of heating at 100 ~ 120 ℃ for 2 hours to 3 hours.

Also preferably, the chicory tea and thistle tea may be mixed in a weight ratio of 1:1 to 2:1.

Also preferably, the liquid tea has an antioxidant effect.

The method for producing a liquid tea containing chicory and milk thistle according to the present invention can provide a liquid tea with enhanced sweetness and excellent taste while maintaining the antioxidant effect, anti-inflammatory effect, and liver function improvement effect of milk thistle.

1 schematically shows a manufacturing process of a liquid tea containing chicory and milk thistle according to the present invention.
2 shows the measurement results of DPPH radical scavenging activity of milk thistle tea prepared according to the present invention.
3 shows the results of measuring the inhibition rate of intracellular nitric oxide production in order to confirm the anti-inflammatory effect of milk thistle tea prepared according to the present invention.

All technical terms used in the present invention, unless otherwise defined, have the following definitions and have the meanings as commonly understood by one of ordinary skill in the art of the present invention. In addition, although preferred methods and samples are described herein, similar or equivalent ones are also included in the scope of the present invention.

The term "about" means 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, means an amount, level, value, number, frequency, percentage, dimension, size, amount, weight or length varying by 4, 3, 2 or 1%.

Throughout this specification, unless the context requires otherwise, the terms "comprises" and "comprising" include the steps or elements presented, or groups of steps or elements, but include any other step or element, or It is to be understood that a step or group of elements is meant to be implied not to be excluded.

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

1 schematically illustrates a method for manufacturing a liquid tea including chicory and milk thistle according to the present invention.

The method of the present invention prepares chicory tea and milk thistle tea, respectively, and then mixes them to prepare liquid tea.

Specifically, first, the chicory root is washed and cut, dried at 85-95° C. for 2-4 days, and then dried in the sun for 6-7 days.

Then, sun-dried chicory roots are roasted at a temperature of 50 to 70° C. to prepare chicory tea. During this process, chicory roots are colored brown. Through this process, the residual moisture remaining in the chicory root can be removed and the sweetness can be improved.

Milk thistle tea is manufactured by washing, cutting, steaming, cooling, and rubbing the outages of thistle. Specifically, in the steaming step, it is preferable to steam for 20 to 40 minutes in the steaming stage. In the present invention, it is possible to reduce the characteristic bitter taste of milk thistle through the steaming process.

In the rubbing step, a hand or other rubbing device may be used. After rubbing is completed, thistle tea can be prepared by drying it at 90°C for 1 day using a dryer.

The chicory tea and thistle tea prepared above are mixed, and purified water or Jeju lava seawater 30 to 50 times the weight of the total weight of chicory tea and thistle tea is added and heated. The Jeju lava seawater is water that has been filtered by the volcanic bedrock layer of seawater and permeated into the land underground of Jeju. does not It is known that Jeju lava seawater contains 10,510 ppm of Na, 1295 ppm of Mg, 399 ppm of Ca, and 400 ppm of K. (See http://www.jejulavawater.com). In the present invention, Jeju lava seawater with reduced salinity by removing Na and Cl components from Jeju lava seawater can be used. By using Jeju lava seawater, liquid tea containing useful mineral components can be prepared.

The heating step is a step of primary heating at 40 ~ 60 ℃ 60 ~ 80 minutes; And it comprises a second heating step of heating at 100 ~ 120 ℃ for 2 hours to 3 hours.

Also preferably, the chicory tea and thistle tea may be mixed in a weight ratio of 1-2:1. When the weight ratio is out of the above weight ratio, a lot of bitter taste of milk thistle tea appears in the liquid tea, thereby lowering overall preference.

Then, the heated solution is cooled naturally, the solid is filtered, and the filtrate is sterilized to prepare a liquid tea.

The liquid tea prepared by the above method contains sirimarin, an active ingredient of milk thistle, and has antioxidant effect, anti-inflammatory effect and liver function improvement effect.

Hereinafter, the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited by these Examples.

Preparation Example 1

After washing the chicory root, it was cut into 1~2 cm size. The cut chicory roots were dried at 85-95° C. for 3 days and then sun-dried for 7 days. Chicory tea was prepared by roasting dried chicory roots at a temperature of 60°C.

Preparation 2

After washing Jeju thistle outpost, it was cut into 3~5 cm size. The milk thistle was placed in a steamer, steamed for 30 minutes, and then cooled naturally. Then, the thistle was rubbed by hand and dried to prepare milk thistle tea.

Example 1

In a water bath, 20 g of chicory tea of Preparation Example 1 and 10 g of milk thistle tea of Preparation Example 2 were placed in 1 L of Jeju lava seawater from which sodium and chlorine were removed and heated at 50° C. for 60 minutes. Then, heating was performed for 2 hours and 30 minutes while maintaining the temperature of 100°C. Then, after cooling to room temperature, the solid was filtered and sterilized by heating at 95° C. for 10 minutes to prepare a liquid tea.

Example 2

A liquid tea was prepared in the same manner as in Example 1, except that 15 g of chicory tea and 15 g of thistle tea were used.

Comparative Example 1

A liquid tea was prepared in the same manner as in Example 1, except that 10 g of chicory tea and 20 g of thistle tea were used.

Comparative Example 2

A liquid tea was prepared in the same manner as in Example 1, except that 30 g of thistle tea was used.

Experimental Example 1: Analysis of active ingredients of milk thistle tea

30 g of 70% thistle tea prepared in Preparation Example 2 was added to 300 mL of 70% (w/w) ethanol and extracted for 24 hours at room temperature. The extracted solution was concentrated with a rotary vacuum concentrator and lyophilized, and the active ingredient was analyzed. The device was a Waters 2695 Alliance system, PDA detector/270 nm. The analysis conditions are shown in Table 1 below.

As a result of comparative analysis with cyrsimarin and cirsimarin, which are standard products, cirsimarin, an active ingredient of milk thistle, was detected, and cirsimarin was not detected. The results are shown in Table 2.

standard product Cirsimarin Cirsimaritin Content (mg/g) 87.85 ± 1.10 non-detection

Experimental Example 2: Antioxidant activity and anti-inflammatory activity of milk thistle tea

30 g of thistle tea prepared in Preparation Example 2 was added with 300 mL of 70% (w/w) ethanol and extracted at room temperature for 24 hours. The extracted solution was concentrated with a rotary vacuum concentrator and lyophilized to prepare a sample and used in the experiment below.

In order to confirm the antioxidant effect, the DPPH radical scavenging activity of the sample was measured. The Blois method of measuring the radical scavenging activity of a sample using DPPH (1,1-diphenyl-1-picrylhydrazyl) was modified and measured. A sample diluted in methanol was aliquoted at various concentrations in a 96-well-plate by 100 μL, and after adding 100 μL of 0.4 mM DPPH solution, reacted for 10 minutes in a light-shielding state, absorbance was measured at 517 nm wavelength. Ascorbic acid, gallic acid, and quercetin were used as positive controls. The results are shown in FIG. 2 . Referring to FIG. 2 , the SC ₅₀ value of the radical scavenging activity was confirmed to be 432.1 μg/mL.

In order to confirm the anti-inflammatory effect, the intracellular nitric oxide production of the sample was measured. Raw264.7 cells were seeded in a 96-well plate at 1.5X10 ⁴ cells/well using DMEM medium supplemented with 10% FBS, and the sample and LPS (100 ng/mL) were simultaneously treated and cultured for 24 hours. The amount of NO produced was measured using Griess reagent (1 % (w/v) sulfanilamide, 0.1 % (w/v) naphylethylenediamine in 2.5 % (v/v) phosphoic acid) in the form of NO ₂ ^- present in the cell culture medium. measured. 100 μL of cell culture supernatant and 100 μL of Griess reagent were mixed and reacted for 10 minutes in a 96-well plate, and absorbance was measured at 540 nm. The amount of NO produced was compared with sodium nitrate (NaNO ₂ ) as a standard (standard). The results are shown in FIG. 3 . Referring to FIG. 3 , in the sample of Preparation Example 2 compared to the LPS-treated group, NO inhibition rates of 40, 62, and 85% were confirmed at 50, 100, and 200 μg/mL, respectively.

Experimental Example 3: Preference evaluation

Thirty adult males and females aged 20-50 years were selected, and the preference for the liquid tea prepared in Examples 1 and 2 and Comparative Example 1 was measured using a 5-point scale (1: very poor, 2: poor, 3: average, 4: Good, 5: Very good) was used to give a score, and the average was calculated. Color, taste, aroma, and overall preference were evaluated. The results are shown in Table 3.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 color 4.6 4.7 4.6 4.5 taste 4.85 4.6 4.3 3.8 incense 4.7 4.45 4.15 3.75 overall sign 4.8 4.65 4.2 3.9

The liquid tea of Example 1, in which chicory tea and milk thistle tea were mixed in a weight ratio of 2:1, received the highest score in color, taste, aroma, and preference items. In particular, the liquid tea of Example 1 was excellent in sweetness and flavor. On the other hand, the liquid tea of Comparative Example 1, in which chicory tea and milk thistle were mixed in a weight ratio of 1:2, had little sweetness, and thus had a low overall preference, and the liquid tea of Comparative Example 2, including only thistle tea, had little sweetness and low preference for flavor.

Claims (4)

After washing, drying the cut chicory roots at 85-95° C. for 2-4 days, followed by sun-drying for 6-7 days;
producing chicory tea by roasting the sun-dried chicory root at a temperature of 50 to 70°C;
After washing, steaming the cut thistle for 20 to 40 minutes, followed by natural cooling;
manufacturing thistle tea by rubbing the naturally cooled thistle and drying it;
After mixing the chicory tea and thistle tea, adding purified water 30 to 50 times the weight of chicory tea and thistle tea or Jeju lava seawater from which sodium and chlorine are removed and heating; and
A method for producing liquid tea including chicory and milk thistle, comprising the step of preparing liquid tea by filtering and sterilizing the heated solution. The method according to claim 1, wherein the heating step comprises: primary heating at 40 to 60 °C for 60 to 80 minutes; and a secondary heating step of heating at 100 to 120° C. for 2 to 3 hours. The method of claim 1, wherein the chicory tea and milk thistle tea are mixed in a weight ratio of 1:1 to 2:1. The method of claim 1, wherein the liquid tea has an antioxidant effect.

Images