KR20230127585A - Manufacturing method of powder of edible flower using microencapsulation - Google Patents

Abstract

According to one aspect of the present invention, a method for producing powdered tea of an edible flower extract using microencapsulation includes the steps of extracting edible flowers to prepare an extract, administering an excipient to the extract and then homogenizing to prepare a homogenate, the homogenate Preparing a liquid mixture by ultrasonicating the liquid, and drying the liquid mixture to obtain a microencapsulated powder.
The present invention is a technology developed through the Seoul Business Agency's 2020 Campus Town Technology Matching Support Project (CT200005) "Edible flower solid tea manufacturing technology that enhances dietary convenience and physiologically active ingredients with microencapsulation technology".

Description

Powder tea manufacturing method of edible flower extract using microencapsulation {MANUFACTURING METHOD OF POWDER OF EDIBLE FLOWER USING MICROENCAPSULATION}

The present invention relates to a method for preparing powdered tea from edible flower extracts using microencapsulation.

Recently, as interest in natural physiologically active substances has increased, interest in the exploration of physiologically active substances present in plants and the development of high value-added food materials is gathering. Among them, the physiologically active components of edible flowers are materials with very high nutritional value and also have medical value.

These edible flowers can be eaten in a variety of ways, mainly by brewing tea as fresh food or dried raw material, or by mixing it with food in the form of powder.

However, in the case of fresh food, there is a risk of microbial growth due to its high moisture content. In addition, in the case of dried raw materials and powders, there is a problem that the physiologically active substances can be easily destroyed by light, oxygen, etc. during distribution and storage, and the physiologically active substances are not sufficiently extracted during the leaching process.

Accordingly, the inventors of the present invention have completed the present invention after a long period of research and trial and error in order to improve the efficiency of the method for producing powdered tea from edible flower extracts using microencapsulation.

The present invention is a technology developed through the Seoul Business Agency's 2020 Campus Town Technology Matching Support Project (CT200005) "Edible flower solid tea manufacturing technology that enhances dietary convenience and physiologically active ingredients with microencapsulation technology".

According to one aspect of the present invention, it is possible to provide a powdered tea manufacturing method of edible flower extract using microencapsulation that can improve the uniformity of the microencapsulated flower tea powder.

In addition, according to another aspect of the present invention, it is possible to provide a powdered tea manufacturing method of edible flower extract using microencapsulation that enhances the solubility and antioxidant activity of flower tea powder and minimizes color change and hygroscopicity.

Meanwhile, other unspecified objects of the present invention will be additionally considered within the scope that can be easily inferred from the following detailed description and effects thereof.

According to one embodiment of the present invention, extracting edible flowers to prepare an extract; Preparing a homogenate by homogenizing after administering an excipient to the extract; preparing a mixed solution by ultrasonicating the homogenate; And there is provided a method for preparing powdered tea of edible flower extract using microencapsulation comprising the step of drying the mixed solution to obtain a microencapsulated powder.

In the step of extracting the edible flower to prepare the extract, the extract may be prepared using a solvent in a temperature range of 4 ° C. to 95 ° C.

The step of extracting the edible flower to prepare the extract may be performed at a constant temperature within the above temperature range.

The concentration of the excipient in the homogenate may be 10 to 20% (w / v).

The excipient may be at least one selected from the group consisting of maltodextrin, indigestible maltodextrin, cyclodextrin, gum arabic, and mixtures thereof.

Preparing a mixed solution by ultrasonicating the homogenate may include ultrasonicating the homogenate at a frequency of 50 Hz for 20 to 30 minutes.

In the step of drying the mixed solution to obtain a microencapsulated powder, the mixed solution may be freeze-dried or spray-dried.

The edible flower may be a marigold or a rose.

The method for preparing powdered tea of edible flower extract using microencapsulation according to one aspect of the present invention can improve the uniformity of the microencapsulated flower tea powder.

The method for preparing powdered tea of edible flower extracts using microencapsulation according to another aspect of the present invention can enhance the solubility and antioxidant activity of flower tea powder, and minimize color change and hygroscopicity.

On the other hand, even if the effects are not explicitly mentioned here, it is added that the effects described in the following specification expected by the technical features of the present invention and their provisional effects are treated as described in the specification of the present invention.

1 is a view sequentially showing a method for preparing powdered tea of edible flower extracts using microencapsulation according to an embodiment of the present invention.
It is revealed that the accompanying drawings are illustrated as references for understanding the technical idea of the present invention, and thereby the scope of the present invention is not limited thereto.

In the description of the present invention, if it is determined that a related known function may unnecessarily obscure the subject matter of the present invention as an obvious matter to those skilled in the art, the detailed description thereof will be omitted.

Terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

Hereinafter, a powdered tea manufacturing method of edible flower extract using microencapsulation in an embodiment of the present invention will be described in detail with reference to the accompanying drawings, and in the description with reference to the accompanying drawings, the same or corresponding components are the same drawings. Numbers are given and overlapping descriptions thereof will be omitted.

Referring to FIG. 1 , a method for preparing tea powder of an edible flower extract using microencapsulation according to an embodiment of the present invention includes the steps of extracting edible flowers to prepare an extract; Preparing a homogenate by homogenizing after administering an excipient to the extract; preparing a mixed solution by ultrasonicating the homogenate; and drying the mixed solution to obtain a microencapsulated powder.

First, edible flowers are extracted to prepare an extract.

Edible flowers used for extraction may be, for example, marigolds or roses. Edible flowers may also be in pulverized form or in a non-pulverized state. However, when water is used as a solvent for marigold extraction, since carotenoids, which are physiologically active components of marigolds, are fat-soluble components, it is preferable to use dried marigold flowers by pulverizing them in a mortar. On the other hand, since anthocyanin, a physiologically active component of rose petals, is a water-soluble component, even if water is used as a solvent during extraction, dried petals can be used as they are, and in addition, dried rose petals can be ground in a mortar and used. .

The solvent used for extraction may be water, but is not limited thereto, and any solvent permitted for use in food production may be used. The solvent can be used in an amount capable of dispersing the solute. However, the amount of the solvent is preferably 20 times that of the solute by weight. If the amount of solvent is more than 20 times greater than the solute, the concentration of the extract may be low. If the amount of solvent is less than 20 times the amount of solute, extraction efficiency may be lowered because the petals are not sufficiently immersed in the solvent during extraction.

The extraction time is preferably 5 to 6 hours for marigolds and 1 to 2 hours for roses. If the extraction time of marigold is less than 5 hours, extraction efficiency may decrease, and if the extraction time of marigold exceeds 6 hours, physiologically active components may be destroyed. If the extraction time of the rose is less than 1 hour, the extraction efficiency may decrease, and if the extraction time of the rose exceeds 2 hours, the bioactive components may be destroyed.

The extraction temperature may be between 4°C and 95°C. By way of non-limiting example, the extraction temperature may be 4°C constant temperature, 50°C constant temperature, and 95°C constant temperature. In the case of extraction at a higher temperature than the above temperature, extraction efficiency may be increased, but physiologically active components may be destroyed. In the case of extraction at a lower temperature than the above temperature, destruction of physiologically active ingredients may be minimized, but extraction efficiency may be reduced.

Meanwhile, in the case of this step, a step of filtering the extract may be included. Here, the filtration may use at least one method selected from the group consisting of gravity filtration, vacuum filtration, pressure filtration, compression filtration, and centrifugal filtration.

Next, a homogenate is prepared by homogenizing after administering an excipient to the extract.

The excipient is administered to prepare a microencapsulated flower tea powder, and may be dextrin, gum, modified starch, or protein having excellent film-forming ability. The excipient may preferably be maltodextrin, nondigestible-maltodextrin, cyclodextrin, arabic gum, and a mixture of two or more thereof, more preferably maltodextrin and indigestible maltodextrins.

Microencapsulation technology is a technology that collects solid, liquid, or gaseous substances inside a film so that they can be released at a controlled rate under specific conditions. Microcapsules are microscopic packaging units, Size varies from a few μm to a few mm. This microencapsulation technology can reduce loss by protecting unstable substances such as spices and nutrients from the external environment, that is, light, oxygen, and moisture, and can simplify handling by solidifying and control the dissolution rate of the contents.

The concentration of excipients in the homogenate may be 10 to 20% (w/v). If the concentration of the excipient is less than 10% (w / v), the efficiency may be reduced due to the low yield of powder after drying. In addition, there may be a problem in that the powder has a sticky shape because the microcapsules are not properly formed during drying. If the concentration of the excipient exceeds 20% (w / v), the chromaticity of the powdered tea may be lowered, resulting in poor marketability.

Homogenization may be performed using a homogenizer (T25 digital ultra Turrax(R), IKA(R), Freiburg, Germany) after adding excipients to the extract. Homogenization can be preferably carried out at 9000-10000 rpm for 3 to 5 minutes.

Next, the homogenate is sonicated to prepare a mixed solution.

Ultrasonication may be performed using an ultrasonic cleaner (WUC-A06H, DAIHAN(R), Korea). Ultrasonic treatment may be preferably performed while maintaining the water temperature for 20 to 30 minutes at a frequency of 50 Hz.

Ultrasonic treatment technology is a technology that uses waves of a frequency of 16 kHz or higher, and is used in food to change the physicochemical properties of food within a non-destructive range of 100 kHz to 1 MHz. When the ultrasonic treatment technology is applied to the microencapsulation technology, the size of the microcapsules can be made smaller and more uniform, so that the physiologically active ingredients can be collected more effectively. That is, ultrasonic treatment can increase the efficiency of encapsulation. In addition, ultrasonic treatment in the low frequency range can generate hydroxyl radicals (-OH), which can increase antioxidant activity.

Next, the mixed solution is dried to obtain a microencapsulated powder.

The drying method may be a lyophilization method or a spray drying method. In the case of the freeze-drying method, the mixed solution subjected to homogenization and sonication is pre-frozen at a temperature range of -70 ° C to -80 ° C for 12 to 24 hours, and it is pre-frozen at a temperature range of -70 ° C to -80 ° C for 24 to 48 hours It may be freeze-dried. In the case of the spray drying method, the mixed solution subjected to homogenization and sonication may be put into a spray dryer at a rate of 10% at a temperature of 170 ° C and dried. In the case of the spray drying method, there are advantages of short drying time and easy storage. In the case of the freeze-drying method, there is an advantage that there is almost no destruction of physiologically active ingredients.

In the case of this step, a step of homogenizing the dried powder may be included. For example, by filtering the dried powder using a sieve of 300 μm, it is possible to obtain a microencapsulated and homogenized flower tea powder using an edible flower extract.

In the method for manufacturing flower tea powder according to the present embodiment, the uniformity of the microencapsulated powder can be improved by using a microencapsulation technique and an ultrasonic treatment technique. In addition, the solubility and antioxidant activity of the powder can be enhanced, and color change and hygroscopicity can be minimized.

On the other hand, in the above, in describing the present embodiment, marigold and rose were taken as examples, but the scope of the present invention is not limited thereto. As another example, the present invention can be applied to powdered extracts of edible flowers other than marigold and rose. As another example, the present invention can also be applied to powdering extracts of fruits and vegetables containing a lot of physiologically active substances other than edible flowers, such as blueberries, acai berries, mulberries, and raspberries.

[Experimental Example]

In the following experiments, marigold and rose were used as edible flowers, and indigestible maltodextrin and maltodextrin (DE 8) were used as excipients.

Marigold blossoms were purchased from Well Farming (Korea) and rose petals were purchased from Meorurang Daraerang (Korea) and used in the experiment, and indigestible maltodextrin and maltodextrin (DE 8) were provided by Samyang Corporation (Korea) for the experiment. used in

Experimental Example 1: Physical property test according to flower tea powder manufacturing conditions

1-1. Evaluation of the effect of temperature and time on the color of the extract during extraction of edible flowers

Refrigerated or frozen marigolds were pulverized in a mortar and pestle to prepare an extract using 20 times more water than the flower weight. At this time, the extraction temperature was 4 ° C, 50 ° C, and 95 ° C, and the extraction time was 4 hours, 5 hours, and 6 hours, respectively. (R), Korea) was used. At this time, the operating rpm of the constant temperature water bath was 200 rpm.

In addition, extracts were prepared in the same manner as in the previous method for rose petals stored in a refrigerator or frozen, but the extraction time was set to 0.5 hours, 1 hour, and 2 hours, respectively.

Next, after vacuum filtration of the extract, the chromaticity of the edible flower extract was measured using a CIE color difference meter (CR-400, Minolta Co., Japan), and the measurement results are shown in Table 1 below. In Table 1 below, L* represents brightness, a* represents red, and b* represents yellow.

chromaticity extraction temperature Extraction time (h) L* a* b* Marigold 4℃ 4 27.23±0.22 -0.80±0.08 7.11±0.14 5 27.34±0.05 -0.86±0.02 7.20±0.03 6 27.20±0.12 -1.16±0.02 7.66±0.06 50℃ 4 25.91±0.46 -0.88±0.03 5.71±0.17 5 20.44±0.18 0.57±0.06 7.02±0.05 6 20.38±0.10 -0.47±0.04 5.34±0.04 95℃ 4 24.79±0.27 -1.77±0.03 14.39±0.20 5 23.82±0.37 -1.48±0.03 15.34±0.37 6 21.71±0.02 -1.61±0.01 15.30±0.03 rose 4℃ 0.5 25.08±0.03 2.13±0.03 6.51±0.02 One 23.53±0.09 4.65±0.04 4.35±0.03 2 25.42±0.40 1.98±0.00 5.07±0.09 50℃ 0.5 24.62±0.51 2.18±0.20 5.79±0.12 One 22.85±0.58 4.33±0.09 2.97±0.12 2 20.85±0.54 5.04±0.11 4.40±0.15 95℃ 0.5 19.68±0.06 6.89±0.07 6.30±0.05 One 18.96±0.02 8.25±0.02 4.75±0.03 2 24.04±0.02 1.65±0.01 9.10±0.02

Referring to Table 1, the marigold extract, when the extraction temperature was 4 ° C. and 50 ° C., respectively, exhibited a lower yellow chromaticity (b *) than that when the extraction temperature was 95 ° C. In addition, the marigold extract exhibited the highest yellowness (b*) when the extraction temperature was 50 ℃ and 95 ℃, and the extraction time was 5 hours.

Therefore, it can be seen that the marigold extract has the highest yellow color (b*) and is closest to the color of the raw marigold when the extraction temperature is 95 ° C. and the extraction time is 5 hours.

Referring to Table 1, the rose extract exhibited a lower red chromaticity (a*) when the extraction temperature was 4 °C and 50 °C, respectively, than when the extraction temperature was 95 °C. In addition, the rose extract exhibited the highest red color value (a*) when the extraction temperature was 4 ℃ and 95 ℃, and the extraction time was 1 hour.

Therefore, it can be seen that the rose extract has the highest red chromaticity (a*) and is closest to the original rose color when the extraction temperature is 95° C. and the extraction time is 1 hour.

Based on the above results, in subsequent experiments, marigold extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 5 hours and rose extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 1 hour were used. However, in the case of Experimental Example 1-2 below, for convenience, a marigold extract extracted under conditions of an extraction temperature of 50 ° C and an extraction time of 5 hours was used.

1-2. Evaluation of the effect of the type and concentration of excipients on the yield of flower tea powder

First, refrigerated or frozen marigolds were pulverized with a mortar and pestle and extracted in water (20 times the weight of edible flowers) at 50 ° C. for 5 hours in a constant temperature water bath at 200 rpm to prepare a marigold extract.

Next, after vacuum filtration of the extract, maltodextrin or indigestible maltodextrin as an excipient was mixed at a concentration of 0%, 10%, 15%, and 20% (w/v), respectively, compared to the extract, and then stirred at 9000 rpm and 3 minutes. Conditions were homogenized using a homogenizer.

Next, the homogenized extract was dried by lyophilization and sieved through a 300 μm sieve to obtain marigold tea powder.

The yield (%) of the marigold tea powder was measured, and the yield was calculated as the weight ratio of the weight of the obtained marigold tea powder to the dry weight of the raw marigold, and the measurement results are shown in Table 2 below.

excipient Concentration % (w/v) transference number(%) Marigold Excipients not added
(control group) 0% 22.43 Marigold maltodextrin 10% 54.19 15% 65.68 20% 69.39 indigestible maltodextrin 10% 54.56 15% 61.31 20% 73.27

As shown in Table 2, when the excipients were added, the yield was significantly improved compared to the control group without the addition of excipients. In addition, regardless of the type of excipient, the yield was highest when the concentration of the excipient was 20% (w/v).

Through these results, it can be confirmed that adding an excipient can increase the yield. In addition, it was confirmed that 20% (w/v) yielded the highest yield regardless of the type of excipient.

Therefore, in subsequent experiments, two excipients, maltodextrin and indigestible maltodextrin, were added at a concentration of 20% (w/v) compared to the extract.

1-3. Evaluation of Effects of Sonication on Yield and Solubility of Flower Tea Powder

First, a marigold extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 5 hours, and a rose extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 1 hour were prepared.

Next, after vacuum filtration of the extract, a mixture of maltodextrin or indigestible maltodextrin as an excipient (20% (w/v) relative to the extract) and homogenization at 9000 rpm for 3 minutes to prepare a homogenate.

Next, ultrasonic treatment was performed at 50 Hz for 20 minutes using an ultrasonic cleaner to prepare a mixed solution.

Next, the mixture was dried by lyophilization and then sieved through a 300 μm sieve to obtain marigold tea powder and rose tea powder.

Yields (%) of each tea powder of marigold and rose were measured in the same manner as in Experimental Example 1-2.

Water Soluble Index (WSI) and Water Absorption Index (WAI) of marigold tea powder and rose tea powder were measured.

Specifically, 20 ml of distilled water was added to 0.5 g of each of marigold tea powder and rose tea powder and centrifuged at 3000 rpm for 20 minutes, and the precipitate was expressed as water absorption index (WAI). The supernatant was separated in a pre-weighed instrument and dried at 105 ° C. for 5 hours to obtain a solid content. It was calculated as the weight ratio of the weight of the solid content of the supernatant to the dry weight of the raw material and expressed as water solubility index (WSI). As a control, yield, water solubility index (WSI) and water absorption index (WAI) were measured in the same manner for the control marigold tea powder (no excipient added) prepared in Experimental Example 1-2. The results are shown in Table 3.

excipient transference number(%) WSI (%) WAI Marigold No excipient added (control group) 22.43 63.20±2.97 0.73±0.04 maltodextrin non-sonic treatment 93.54 90.67±1.72 0.37±0.05 sonication 93.62 89.33±3.06 0.42±0.04 indigestible maltodextrin non-sonic treatment 95.13 87.55±3.43 0.45±0.03 sonication 95.27 92.82±2.64 0.39±0.07 rose maltodextrin non-sonic treatment 90.39 88.52±2.59 0.21±0.00 sonication 89.61 86.22±1.87 0.27±0.02 indigestible maltodextrin non-sonic treatment 91.06 85.06±3.43 0.36±0.04 sonication 93.74 87.38±0.87 0.37±0.09

As shown in Table 3, the flower tea powders (marigold tea powder and rose tea powder) prepared according to this experimental example showed significantly higher yield and water solubility index (WSI) than the marigold control group without additives, In addition, it showed a remarkably low water absorption index (WAI), and overall improved results were confirmed.

There was no significant difference in yield, water solubility index (WSI), and water absorption index (WAI) trends according to ultrasonic treatment for both marigold tea powder and rose tea powder.

Through these results, it was confirmed that the ultrasonic treatment of the homogenate did not significantly affect the yield, solubility, and hygroscopicity of edible flower tea powder.

1-4. Evaluation of the effect of drying method on flower tea powder yield, water absorption index (WSI), and water solubility index (WAI)

First, a marigold extract extracted under the conditions of an extraction temperature of 95 °C and an extraction time of 5 hours, and a rose extract extracted under the conditions of an extraction temperature of 95 °C and an extraction time of 1 hour were prepared.

Next, the extract was vacuum filtered, mixed with indigestible maltodextrin as an excipient (20% compared to the extract), and homogenized with a homogenizer at 9000 rpm for 3 minutes to prepare a homogenate.

Next, a mixed solution was prepared by sonicating the homogenate for 20 minutes at 50 Hz using an ultrasonic cleaner.

Next, the mixed solution was dried by lyophilization or spray drying and then homogenized through a 300 μm sieve to obtain marigold tea powder and rose tea powder.

Yield (%), water solubility index (WSI) and water absorption index (WAI) of marigold tea powder and rose tea powder were measured using the same method as Experimental Example 1-3.

transference number(%) WSI (%) WAI Marigold freeze drying 95.27 92.82±2.64 0.39±0.07 spray drying 58.68 97.11±1.84 0.11±0.03 rose freeze drying 93.74 87.38±0.87 0.37±0.09 spray drying 57.86 94.54±0.79 0.18±0.07

As shown in Table 4, the spray-dried flower tea powder showed a higher water solubility index (WSI) and a lower water absorption index (WAI) than the freeze-dried flower tea powder, but showed a significantly lower yield.

Through these results, in the case of the spray drying method, it was confirmed that the solubility and hygroscopicity were slightly improved compared to the freeze drying method, but it was confirmed that the yield was extremely low.

Experimental Example 2: Measurement of changes in physicochemical properties of flower tea powder using microencapsulation and ultrasonic treatment

2-1. Chromaticity of Flower Tea Powder Dispersion

Four types of flower tea powder prepared in Experimental Example 1-3 were prepared, and 1 g of each flower tea powder was dispersed in 3.45 ml of distilled water. The flower tea powder-distilled water dispersion was measured for L*, a*, and b* values using a CIE color difference meter, and the measurement results are shown in Table 5 below.

On the other hand, as a control, a marigold extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 5 hours, and a rose extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 1 hour were prepared, and the chromaticity was measured for these control groups. .

chromaticity excipient L* a* b* Marigold Extract (control) 23.82±0.37 -1.48±0.03 15.34±0.37 maltodextrin non-sonic treatment 18.78±0.13 -1.13±0.05 9.67±0.13 sonication 20.43±0.13 -1.54±0.01 10.81±0.11 indigestibility
maltodextrin non-sonic treatment 23.51±0.11 -1.87±0.04 14.68±0.10 sonication 23.29±0.25 -1.57±0.03 15.05±0.09 rose Extract (control) 18.96±0.02 8.25±0.02 4.75±0.03 maltodextrin non-sonic treatment 17.11±0.07 7.73±0.04 8.38±0.05 sonication 17.95±0.04 7.65±0.05 8.70±0.01 indigestibility
maltodextrin non-sonic treatment 17.38±0.06 8.04±0.12 9.53±0.12 sonication 17.39±0.02 7.95±0.03 8.97±0.05

As shown in Table 5, in the case of marigold, the change rate of yellow color (b*) was 20% compared to the extract control group in the unsonicated group with the addition of indigestible maltodextrin and the ultrasonic treatment group with the addition of indigestible maltodextrin. It was confirmed that it is maintained below.

In the case of roses, it was confirmed that the change rate of red color (a*) was maintained at 20% or less compared to the extract control group for all four flower tea powders.

2-2. Turbidity and sugar content of flower tea powder dispersion

Flower tea powder prepared in Experimental Example 1-3 was prepared, and 1 g of flower tea powder was dispersed in 3.45 ml of distilled water. Turbidity and sugar content were measured for the dispersion. Specifically, turbidity was measured at 750 nm using a UV-Vis spectrophotometer, and soluble solid content (°Brix) was measured using a refractometer. On the other hand, as a control, marigold extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 5 hours, and rose extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 1 hour were prepared, and the turbidity of these control groups was also performed in the same manner. and sugar content were measured.

excipient turbidity soluble solids
(°Brix) Marigold Extract (control) 0.21±0.02 2 maltodextrin non-sonic treatment 1.96±0.05 22 sonication 1.79±0.03 22 indigestible maltodextrin non-sonic treatment 0.19±0.01 22 sonication 0.19±0.00 22 rose Extract (control) 0.18±0.01 3 maltodextrin non-sonic treatment 0.99±0.01 22 sonication 1.18±0.02 22 indigestible maltodextrin non-sonic treatment 0.14±0.01 22 sonication 0.20±0.01 22

As shown in Table 6, in the case of flower tea powder with indigestible maltodextrin added as an excipient, lower turbidity was observed than that of flower tea powder with maltodextrin added as an excipient. In the case of flower tea powder with indigestible maltodextrin added as an excipient, turbidity was similar to that of the control due to the characteristics of indigestible maltodextrin with high transparency, whereas in the case of flower tea powder with maltodextrin added as an excipient, dissolution in water showed high Due to the characteristics of maltodextrin showing turbidity, it was confirmed that it was significantly turbid compared to the control group.

Through this, it was confirmed that when indigestible maltodextrin is added as an excipient, a transparent solution can be obtained when dissolved in water, whereas when maltodextrin is added as an excipient, a relatively cloudy solution can be obtained when dissolved in water.

As shown in Table 6, it was confirmed that all of the flower tea powders to which maltodextrin and indigestible maltodextrin were added as excipients showed higher soluble solids than the control group.

Experimental Example 3: Measurement of change in physiological activity of flower tea powder using microencapsulation and sonication

3-1. DPPH antioxidant activity of flower tea powder

DPPH antioxidant activity of flower tea powder was measured.

Specifically, four types of flower tea powder prepared in Experimental Example 1-3 were prepared, and 3.8 ml of a 0.1 mM DPPH solution was added to 0.2 ml of each dilution solution diluted with distilled water, and then left in the dark for 30 minutes. . Next, after measuring the transmittance at 517 nm using a UV-Vis spectrophotometer, the content was calculated based on a trolox calibration curve.

On the other hand, as a control, a marigold extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 5 hours, and a rose extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 1 hour were prepared, and diluted solutions obtained by diluting these extracts with distilled water. The same treatment and measurement were performed for 0.2 ml.

In Table 7 below, TRE represents Trolox Equivalent.

DPPH (mg TRE/g) Marigold Extract (control) 5.70±0.03 maltodextrin non-sonic treatment 3.36±0.06 sonication 8.00±0.05 indigestible maltodextrin non-sonic treatment 5.19±0.02 sonication 12.02±0.04 rose Extract (control) 12.57±0.92 maltodextrin non-sonic treatment 10.44±0.70 sonication 13.38±0.33 indigestible maltodextrin non-sonic treatment 10.81±0.56 sonication 14.14±0.31

As shown in Table 7, DPPH antioxidant activity was measured differently depending on the type of excipient and the presence or absence of sonication.

Specifically, in the case of marigold, except for the unsonicated group to which maltodextrin was added, there was no significant difference or high DPPH antioxidant activity compared to the extract control group. DPPH antioxidant activity was found to increase in the case of the sonicated group with maltodextrin and the sonicated group with indigestible maltodextrin added compared to the extract control group.

In addition, in the case of roses, DPPH antioxidant activity was not significantly different or higher than that of the extract control group, except for the unsonicated group to which maltodextrin was added and the sonicated untreated group to which indigestible maltodextrin was added.

Through these results, there was no significant difference from the extract control group except for the unsonicated group in which maltodextrin was added to the marigold extract and the ultrasonically untreated group in which maltodextrin or indigestible maltodextrin was added to the rose extract. It was confirmed that DPPH activity was maintained or higher DPPH activity was shown.

3-2. ABTS antioxidant activity of flower tea powder

ABTS antioxidant activity of flower tea powder was measured.

Specifically, 4 types of flower tea powder prepared in Experimental Example 1-3 were prepared, and 3.8 ml of ABTS radical solution was added to 0.2 ml of each dilution solution diluted with distilled water, and left in the dark for 6 minutes. . Next, after measuring transmittance at 734 nm using a UV-Vis spectrophotometer, the content was calculated based on a trolox calibration curve.

On the other hand, as a control, a marigold extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 5 hours, and a rose extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 1 hour were prepared, and diluted solutions obtained by diluting these extracts with distilled water. The same treatment and measurement were performed for 0.2 ml.

ABTS (mg TRE/g) Marigold Extract (control) 40.97±2.89 maltodextrin non-sonic treatment 38.49±0.83 sonication 40.11±0.22 indigestible maltodextrin non-sonic treatment 40.55±0.40 sonication 45.90±0.52 rose Extract (control) 113.90±4.89 maltodextrin non-sonic treatment 65.54±8.14 sonication 116.29±9.97 indigestible maltodextrin non-sonic treatment 114.74±3.84 sonication 119.09±5.78

As shown in Table 8, ABTS antioxidant activity was measured differently depending on the type of excipient and the presence or absence of sonication.

Specifically, in the case of marigold, flower tea powder under the four conditions showed no significant difference or higher ABTS antioxidant activity than that of the control extract. Antioxidant activity of ABTS was found to increase in the sonicated group with indigestible maltodextrin added compared to the control group.

In addition, in the case of roses, except for the unsonicated group to which maltodextrin was added, there was no significant difference from the extract control group, and most of the ABTS antioxidant activity was maintained.

Through these results, it was confirmed that ABTS activity was maintained or higher ABTS activity was not significantly different from that of the extract control group, except for the unsonicated group in which maltodextrin was added to the rose extract.

3-3. Total phenolic content of flower tea powder

The total phenol content of flower tea powder was measured.

Specifically, 4 types of flower tea powder prepared in Experimental Example 1-3 were prepared, and 0.2 ml of a 50% Folin-Ciocalteu solution was added to 0.2 ml of each dilution of each flower tea powder diluted with distilled water, and then left for 8 minutes. . Next, 4 mL of 2% sodium carbonate aqueous solution was added and left for 1 hour. Next, after measuring the transmittance at 765 nm using a UV-Vis spectrophotometer, the content was calculated based on the gallic acid calibration curve.

On the other hand, as a control, a marigold extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 5 hours and a rose extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 1 hour were prepared, and these extracts were diluted with distilled water, respectively. The same treatment and measurement were performed for 0.2 ml of the dilution of .

In Table 9, GAE means Gallic Acid Equivalent.

TPC (mg GAE/g) Marigold Extract (control) 7.86±0.08 maltodextrin non-sonic treatment 6.16±0.41 sonication 8.78±0.22 indigestible maltodextrin non-sonic treatment 6.43±0.20 sonication 10.76±0.91 rose Extract (control) 21.10±0.64 maltodextrin non-sonic treatment 20.37±0.46 sonication 22.30±0.25 indigestible maltodextrin non-sonic treatment 20.85±0.70 sonication 22.10±0.21

As shown in Table 9, the total phenol content was measured differently depending on the type of excipient and the presence or absence of sonication.

Specifically, in the case of marigold, it was found that the total phenol content was improved compared to the extract control group, except for the unsonicated group to which maltodextrin was added and the sonicated untreated group to which indigestible maltodextrin was added.

In addition, in the case of rose, it was found that there was no significant difference in the total phenol content between the non-sonicated group containing maltodextrin and the non-sonicated non-sonicated group added with indigestible maltodextrin compared to the extract control group. In addition, it was confirmed that the ultrasonic treatment group added with maltodextrin and the ultrasonic treatment group added with indigestible maltodextrin showed a higher total phenol content than the extract control group.

Through these results, it was shown that the total phenol content of the sonicated group to which maltodextrin or indigestible maltodextrin was added in flower tea powder was increased compared to that of the control group.

Next, in the case of the ultrasonic untreated group to which maltodextrin or indigestible maltodextrin was added, the total phenol content was slightly decreased in marigold compared to the control group, but in the rose, the ultrasonic untreated group to which maltodextrin or indigestible maltodextrin was added was It was confirmed that there was no significant difference between the extract control group and the total phenol content.

3-4. Total flavonoid content of flower tea powder

The total flavonoid content of flower tea powder was measured.

Specifically, four types of flower tea powder prepared in Experimental Example 1-3 were prepared, and 0.3 mL of 5% sodium nitrite aqueous solution was added to 1 ml of each dilution solution diluted with distilled water, and then left for 5 minutes. Next, after adding 0.3 mL of 10% aqueous solution of aluminum chloride to the mixture, it was allowed to stand for 6 minutes, and after adding 2 mL of aqueous 1M sodium hydroxide solution, the mixture was vigorously stirred with a vortex mixer. Next, after measuring the transmittance at 430 nm using a UV-Vis spectrophotometer, the content was calculated based on the quercetin calibration curve.

On the other hand, as a control, a marigold extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 5 hours and a rose extract extracted under the conditions of an extraction temperature of 95 ° C and an extraction time of 1 hour were prepared, and these extracts were diluted with distilled water, respectively. The same treatment and measurement were performed for 0.2 ml of the dilution of .

In Table 10, QUE represents Quercetin Equivalent.

TFCs (mg QUE/g) Marigold Extract (control) 3.64±0.04 maltodextrin non-sonic treatment 1.24±0.40 sonication 3.18±1.03 indigestible maltodextrin non-sonic treatment 1.64±0.31 sonication 4.86±0.18 rose Extract (control) 10.42±1.46 maltodextrin non-sonic treatment 11.39±1.33 sonication 12.82±0.93 indigestible maltodextrin non-sonic treatment 11.98±1.80 sonication 12.32±1.81

As shown in Table 10, the total flavonoid content was measured differently depending on the type of excipient and the presence or absence of sonication.

Specifically, in the case of marigold, except for the unsonicated group with maltodextrin added and the ultrasonically untreated group with indigestible maltodextrin added, there was no significant difference or improvement in total flavonoid content compared to the control extract. .

In addition, in the case of roses, all of the flower tea powders under the four conditions did not show a significant difference from the control extract, indicating that the total flavonoid content was maintained.

Through these results, it was confirmed that the total flavonoid content was maintained or improved compared to the extract control group, except for the ultrasonic untreated group in which maltodextrin or indigestible maltodextrin was added to the marigold extract.

The protection scope of the present invention is not limited to the description and expression of the embodiments explicitly described above. In addition, it is added once again that the protection scope of the present invention cannot be limited due to obvious changes or substitutions in the technical field to which the present invention belongs.

Claims (8)

Extracting edible flowers to prepare an extract;
preparing a homogenate by homogenizing after administering an excipient to the extract;
preparing a mixed solution by ultrasonicating the homogenate; and
Powdered tea manufacturing method of edible flower extract using microencapsulation comprising the step of drying the mixed solution to obtain a microencapsulated powder. According to claim 1,
The step of extracting the edible flower to prepare an extract,
Powder tea manufacturing method of edible flower extract using microencapsulation, characterized in that for preparing the extract using a solvent in the temperature range of 4 ° C. or more and 95 ° C. or less. According to claim 2,
The step of extracting the edible flower to prepare an extract,
Powdered tea manufacturing method of edible flower extract using microencapsulation, characterized in that carried out at a constant temperature within the above temperature range. According to claim 1,
Powdered tea manufacturing method of edible flower extract using microencapsulation, characterized in that the concentration of the excipient in the homogenate is 10 to 20% (w / v). According to claim 1,
Wherein the excipient is at least one selected from the group consisting of maltodextrin, indigestible maltodextrin, cyclodextrin, gum arabic, and mixtures thereof. According to claim 1,
The step of preparing a mixed solution by ultrasonicating the homogenate,
Powdered tea manufacturing method of edible flower extract using microencapsulation, characterized in that for 20 to 30 minutes to ultrasonic treatment of the homogenate at a frequency of 50Hz. According to claim 1,
Drying the mixed solution to obtain a microencapsulated powder,
Powdered tea manufacturing method of edible flower extract using microencapsulation, characterized in that the mixture is freeze-dried or spray-dried. According to claim 1,
The edible flower is a powder tea manufacturing method of edible flower extract using microencapsulation, characterized in that marigold or rose.