KR20230149161A - Tea manufacturing method using Sargussum Horneri extract. - Google Patents

Abstract

The present invention provides an extract extracted with alcohol diluted to 70% after pre-treatment of hoefish, a beverage containing the extract, and a manufacturing method thereof, and the beverage prepared by the manufacturing method is known to contain a large amount of algae. It contains sterols and has the effect of increasing preference by removing the fishy smell unique to seaweed.

Description

Tea manufacturing method using Sargussum Horneri extract.}

The present invention relates to tea and beverages using extracts of the hoe and a method for producing the same. It relates to an extract obtained by pre-treating the hoe extract and then extracting it with alcohol diluted to 70%, and to a tea beverage containing the extract and a method for producing the same.

Sargussum Horneri is an annual seaweed that lives in the clean waters of the southeastern coast of Korea and the coast of Japan, and belongs to the phylum Brown algae, Heterogenes, Class Cyclosporia, Order Sargussum, and the family Sargussum.

The root of the hoe-shaped cap is a relatively small, spiny root, and a circular stem emerges from the center, and branches emerge from the sides of the stem. The hoe hat class contains dextrose, crude protein, pure protein, crude fiber, fat, ash, minerals (including calcium, phosphorus, iron, etc.), amino acids, etc. It has been reported that it contains this.

Chrysanthemum is a seaweed belonging to the order of brown algae and is widely distributed in the western and southern seas of Korea and the coast of China. Recently, due to eutrophication of the East China Sea coast, it has grown rapidly and is flowing into the shallow coastal areas of the West and South Seas of the Korean Peninsula along the westerly current. In the summer and fall when typhoons are frequent, it is washed up on the coasts of the South Sea and Jeju Island, producing seaweed and fish and shellfish farming. It is known to cause serious environmental problems and property damage, such as causing great damage to the environment and causing foul odor as it decomposes over time.

Although it is used as food or fertilizer, its utilization is extremely low compared to the amount introduced, and currently, research is being conducted to extract bioactive substances such as vitamin K, fucoidan, and phenolic compounds from the treatment of black-tailed ginseng and use them as raw materials for pharmaceuticals. Although some progress is being made, there are no cases of mass production and commercialization, and most of them have been used as feed for raising chickens and ducks.

Typically, seaweed contains alginic acid, fucoidan, laminarin, forksterol, chlorophyll, EPA, DHA, linoleic acid, vitamins A, B1, B2, and mannitol, and minerals such as calcium are important for the skeleton, tooth formation, and postpartum uterine contractions. , promotes hemostasis, and iodine, a component of thyroid hormone, promotes the heart, blood vessels, and metabolism. As an alkaline food, its functional and nutritional importance has been revealed. In particular, seaweed has a blood pressure lowering effect due to histamine, an effect to excrete harmful LDL (low density level) cholesterol out of the body, an intestinal action, an anticancer effect, and a detoxification effect by mucus and polysaccharides (expulsion of heavy food metal contaminants such as pesticides out of the body). Efficacy such as:

Accordingly, Domestic Patent No. 10-0411508 discloses seaweed beverages and their manufacturing methods, and No. 10-0899556 discloses functional foods to which capilla extract was added. However, since the fishy smell characteristic of seaweed is usually strongly liked and disliked, it is difficult to increase preference to the extent that it can be commercialized as a beverage, and a tea beverage containing moss extract like the present invention has not been developed.

Domestic registered patent number 10-0411508 relates to a seaweed drink containing green brown algae moldings and a method for manufacturing the same. More specifically, it relates to a green molding product mainly made of seaweed, kelp, cap, and hijiki, which belong to the brown algae among seaweeds. Discloses a seaweed beverage processed by preparing an aqueous solution and then seasoning, filling, and sterilizing it, and a method for producing the same. Domestic Patent No. 10-0899556 relates to a functional food added with extract of moss extract. More specifically, it relates to a functional food added with a calcium absorption aid obtained from extract of moss extract. The functional food of the present invention is a variety of health food and provides a large amount of calcium, which is often lacking in the human body. Therefore, it discloses a functional food with the addition of moss extract, which is used to supplement the calcium lacking in Korean adults. Domestic registered patent number 10-0999312 involves mixing hijiki, seaweed, kelp, jujube, acacia, sesame fruit, and seaweed in a weight ratio of 1:1:1:0.5:2:1:0.1 to 0.2 and placing it in a container containing water. It is manufactured by the steps of adding, heating the mixture at a temperature of 230 to 330°C for 3 to 4 hours, and recovering and packaging the mixture after a certain amount of water evaporates after heating the mixture. A method for manufacturing a hangover relief drink using seaweed is disclosed. Domestic Patent Publication No. 10-2014-0110374 includes a raw material mixing step of mixing seaweed, birch sap, birch sap, and unrefined organic sugar, a first fermentation step of fermenting the mixture prepared through the raw material mixing step, A fermented beverage using seaweed consisting of a phosphoric acid bamboo salt addition step of filtering the mixture that has gone through the first fermentation step and adding phosphoric bamboo salt to the filtrate, and a second fermentation step of fermenting the filtrate that has gone through the phosphoric acid bamboo salt addition step. The manufacturing method is disclosed.

The present invention is a tea drink containing the extract extracted with alcohol diluted to 70% after pre-treating the hoe's hoe's croaker, which can remove the characteristic fishy smell of existing seaweed and increase the preference, using the hoe's hoe, which is underdeveloped as a beverage, and the extract. and a manufacturing method thereof.

In order to achieve the above object, it may be a powder for beverages containing a hoe extract produced by a method according to an embodiment of the present invention.

The method for producing powder for beverages containing hoe extract includes the following raw material collection and pretreatment steps (a): obtaining hoe extract, soaking in water, pretreatment, and drying; An extraction step (B) of heat-extracting the hoe hat prepared in step (a) using alcohol diluted to 70%; Reduced pressure concentration step (c) of concentrating the extract of step (b) by vacuum concentration until it reaches 7 to 10% solid extract; A freeze-drying step (d) of putting the concentrate concentrated in step (c) into a freeze dryer and drying it to obtain a powder shape; It can be done with Additionally, step (b) may be repeated twice by heating at 80°C for 3 hours.

It may be a beverage extract of Black oxtail produced by the method according to an embodiment of the present invention. The method for producing hoe extract for beverages includes the raw material collection and pretreatment steps (A) of obtaining hoe extract, soaking in water, pretreatment, and drying; An extraction step (B) of heating and extracting the hoe hat prepared in step (A) using alcohol diluted to 70% and stirring at 40° C. for 72 hours; A reduced pressure concentration step (C) of concentrating the extract of step (B) by vacuum concentration; Step (D) of filtering and concentrating the concentrate of step (C); It may be composed of .

In addition, preferably, 7 parts by weight of activated carbon relative to the weight of the extract in step (C) is charged into the filter and concentrated to a solid content of 10% by performing circulation filtration and membrane filtration for 2 hours, and step (C) is performed in step (B) This may be a method of replacing the extract in the step with stagnant water and concentrating the liquid extract until it reaches 7 to 10% of the solid extract.

It may be a beverage containing a hoe extract produced by a method according to an embodiment of the present invention. The method of manufacturing a beverage containing the extract of the hoe's cap includes the following raw material collection and pretreatment steps (A): obtaining the hoe's cap, soaking it in water, preprocessing, and drying it; An extraction step (B) of heating and extracting the hoe hat prepared in step (a) using alcohol diluted to 70% and stirring at 40° C. for 72 hours; A reduced pressure concentration step (C) of concentrating the extract of step (B) by vacuum concentration; Step (D) of filtering and concentrating the concentrate of step (C); It may be comprised of a supplementary material mixing step (E) of mixing the extract of step (D) and the additives to produce a beverage.

Also preferably, step (E) includes 65% by weight of the extract of step (D), 13% by weight of fiber sol, 10% by weight of polydextrose, 6% by weight of fructooligosaccharide, 4% by weight of sorbitol solution, 0.31% by weight of citric acid, and grapefruit extract. It may be composed of 0.27% by weight, xanthan gum 0.15% by weight, vitamin mix mixture 0.10% by weight, complex amino acid 0.10% by weight, and purified water 1.07% by weight.

The present invention provides a tea beverage that contains a large amount of fucosterol contained in seaweed, removes the off-flavor of seaweed, and has a color, taste, and aroma that matches the preferences of consumers purchasing the beverage, and a method for producing the same. to provide.

Figure 1 shows a schematic diagram of the method for manufacturing hoe saengi hatban powder of the present invention.
Figure 2 shows the HPLC analysis conditions and HPLC equipment for analysis of 70% alcohol extract and fucosterol from Black-tailed ginseng according to Experimental Example 1 of the present invention.
Figure 3 shows the chromatogram of Fucosterol 100 mg/L standard product and the calibration curve of Fucosterol standard product according to Experimental Example 1 of the present invention.
Figure 4 shows a chromatogram of the 70% alcohol extract of samples of Hoe No. 1 and Hoe No. 2 according to Experimental Example 3 of the present invention.
Figure 5 shows a schematic diagram of a method for producing a hoe extract beverage according to Example 2 of the present invention.
Figure 6 shows the results according to Experimental Example 4 of the present invention.
Figure 7 shows the results of general component analysis according to Experimental Example 5.
Figure 8 shows solid content, pH, turbidity and acidity according to Experimental Example 5.
Figure 9 shows the results of molecular weight pattern investigation according to Experimental Example 5 of the present invention.
Figure 10 shows the results of alginic acid content measurement according to Experimental Example 5 of the present invention.
Figure 11 shows the solid content and turbidity analysis results of three types of pouch drinks according to Experimental Example 6 of the present invention.
Figure 12 shows the pH and acidity analysis results of three types of pouch drinks according to Experimental Example 6.
Figure 13 shows the results of viscosity analysis according to Experimental Example 6 of the present invention.
Figure 14 shows the content of three types of free amino acids for pouch drinks according to Experimental Example 6 of the present invention.
Figure 15 shows an inspection report according to Experimental Example 8.
Figure 16 shows an inspection report according to Experimental Example 8.
Figure 17 shows a photo of a prototype (tentatively named 'Sea Treasure') produced in the present invention.

Hereinafter, the Hoesaengi Mojaban tea drink of the present invention and its production method will be described in detail with reference to the drawings.

<Example 1> Method of manufacturing hoe saengi hatban powder

Figure 1 shows a schematic diagram of the method for manufacturing hoe saengi hatban powder of the present invention. The method for manufacturing hoe hat powder of the present invention includes the raw material collection and pretreatment steps (a) of obtaining hoe hat portion, soaking it in water, pre-treating, and drying; An extraction step (B) of heat-extracting the hoe hat prepared in step (a) using alcohol diluted to 70%; Reduced pressure concentration step (c) of concentrating the extract of step (b) by vacuum concentration until it reaches 7 to 10% solid extract; A freeze-drying step (d) of putting the concentrate concentrated in step (c) into a freeze dryer and drying it to obtain a powder shape; It consists of

(A) Raw material collection and preprocessing stage

The raw material collection and pretreatment step (a) of the present invention includes the steps of collecting hoe hats, which serve as raw materials, soaking them in water, pre-treating them, and drying them. The soaking step includes drying the collected hoe ragweed raw materials and soaking them in water for 30 minutes. In the pretreatment step, heating is performed at 80°C for 30 minutes and the supernatant is discharged and removed. In the drying step, wash with clean water and dry at 60°C for 5 hours. This is to reduce the Ministry of Food and Drug Safety's exposure to inorganic arsenic in order to remove heavy metals extracted.

(B) Extraction stage

The extraction step (b) of the present invention includes the step of heating and extracting the hoe hat prepared in step (a) using alcohol diluted to 70%. The alcohol may preferably be pretanol A. The heat extraction can be performed by heating at 80°C for 3 hours. Additionally, it is preferable to repeat the extraction step twice.

(c) Reduced pressure concentration step

It includes the step of concentrating the extract of step (b) by vacuum concentration until it reaches 7 to 10% solid extract. According to an embodiment of the present invention, the extract in step (b) is replaced with purified water and the liquid extract is concentrated until it reaches 7 to 10% of the solid extract.

(D) Freeze-drying step

The freeze-drying step (d) of the present invention is a step of putting the concentrate concentrated in step (c) into a freeze dryer and drying it to obtain a powder shape. The powder may be dissolved in water or liquid beverage depending on preference and provided in the form of tea.

<Experimental Example 1> Evaluation of indicator substance (fucosterol) content of 70% alcohol extract of hoe saengi hatban

In Experimental Example 1 of the present invention, extract powder was prepared from 3 kg of hoe mosaeng in the same manner as Example 1 above. The extraction step was performed twice using 70% pretanol A by heating at 80°C for 3 hours. According to the above method, 270 g of ash extract powder was obtained, and the final yield was 9%.

By evaluating the content of the indicator substance (fucosterol) in the extraction powder obtained according to Experimental Example 1, a fucosterol standard was prepared with methanol to establish an analysis method, and the presence and content of fucosterol in the 70% alcohol extract of Black-tailed ash was analyzed by HPLC. It was confirmed through.

Fucosterol, referred to in the present invention, is a sterol-derived metabolite that is contained in large quantities in seaweed, and its efficacy and effects include anti-cancer activity, anti-diabetic activity, antioxidant activity, improvement of blood lipid composition, and improvement of cholesterol metabolism.

Figure 2 shows the HPLC analysis conditions and HPLC equipment for analysis of 70% alcohol extract and fucosterol from Black-tailed ginseng according to Experimental Example 1 of the present invention. The indicator component was weighed and dissolved in 5.0 mL of methanol at a level of 1,000 mg/L and used as a stock solution. The stock solution at the level of 1,000 mg/L was diluted with methanol to prepare a calibration curve for fucosterol at the levels of 1, 5, 10, 25, 50, and 100 mg/L.

Weighed 1 mg of 70% alcohol extract of Black-tailed ash and placed it in a microtube, added 1 mL of methanol, and sonication was performed for 30 minutes. The extract was filtered through a 0.22 ㎛ syringe filter and used as a test solution.

Figure 3 shows the chromatogram of Fucosterol 100 mg/L standard product and the calibration curve of Fucosterol standard product according to Experimental Example 1 of the present invention. The indicator component fucosterol was detected at about 15.6 minutes RT and was analyzed without any surrounding interfering substances.

The results of drawing a calibration curve by diluting fucosterol to levels of 1, 5, 10, 25, 50, and 100 mg/L are shown in Figure 3, and all substances were analyzed with an R2 value of 0.99 or higher.

<Experimental Example 2> Comparison of fucosterol content according to pretreatment time

Two samples were prepared to compare fucosterol content depending on the pretreatment time to remove heavy metals when producing 70% alcohol extract from Hoe Saeng Mojaban. HoeSaengi 1 is a sample prepared from a 70% alcohol extract of Hoesangi moss after 5 minutes of hot water heating pretreatment, and Hoesaengi 2 is a sample of 70% alcohol extract from Hoesaengi moss after 30 minutes of hot water heating pretreatment. Thereafter, the fucosterol content of the sample was confirmed in the same manner as in Experimental Example 2.

fucosterol content results sample Area ppm ㎕/L ㎕/mL average
(㎕/mL) Standard Deviation
(㎕/mL) Hoe 1 1 repetition 42546 11.39 11393.27 11.39 11.37 0.08 2 repetitions 42701 11.43 11431.29 11.43 3 repetitions 42050 11.27 11271.60 11.27 Hoe 2 1 repetition 159693 40.13 40129.72 40.13 40.08 0.4 2 repetitions 157742 39.65 39651.13 39.65 3 repetitions 160999 40.45 40450.08 40.45

Table 1 above shows the analysis results of each sample. As shown in Table 1 below, fucosterol was detected in all samples, but it was confirmed that the fucosterol content of Hoe Sae No. 2 (70% alcohol extract of Hoe Saeng Mok after 30 minutes of hot water heat pretreatment) was higher, and it was confirmed that the fucosterol content was higher after 30 minutes of hot water heat pretreatment in the pretreatment step. is considered appropriate.

<Experimental Example 3> LOD, LOQ setting of raw material indicator substance (fucosterol) derived from black-tailed sagebrush

In Experimental Example 3 of the present invention, the method detection limit and quantitation limit of fucosterol in 70% alcohol extract of black-tailed sagebrush were obtained by the method according to Experimental Examples 1 and 2 above. The limit of detection (LOD; Limit Of Detection) was 1.0 mg/L (S/N≥3) with the minimum device detection concentration being 1,000 mg/kg according to the calculation formula below, and the limit of quantization (LOQ; Limit Of Quantization) was 1.0 mg/L (S/N≥3). The minimum detection concentration was 3.0 mg/L (S/N≥10), which is 3 times the minimum detection concentration of the detection limit, which was 3,000 mg/kg according to the calculation formula below.

Detection limit (mg/kg) = Minimum device detection concentration (mg/L, S/N≥3)

Detection limit (mg/kg) = 1.0 mg/L

Limit of quantification (mg/kg) = Minimum device detection concentration (mg/L, S/N≥10)

Detection limit (mg/kg) = 3.0 mg/L

Fucosterol standard analysis results showed that the method detection limit was 1,000 mg/L and the method quantification limit was 3,000 mg/L. The linearity of the calibration curve was secured with an R ² value of over 0.99, and the retention time was about 15.6 minutes, meaning there was no interference between substances. And the extract was analyzed without any interfering substances.

Figure 4 shows a chromatogram of the 70% alcohol extract of samples of Hoe No. 1 and Hoe No. 2 according to Experimental Example 3 of the present invention. Finally, after 30 minutes of thermal water pretreatment, fucosterol was detected at 40.08 μg/mL in a sample of 70% alcohol extract of Blacktail ginseng (No. 2). Accordingly, it was confirmed that 3.6 g of fucosterol (based on extract yield of 9%) was found in 1 kg of dried oxeric moss after 30 minutes of thermal water pretreatment.

<Example 2> Method of producing a beverage extracted from hoesaengi mojaban

Figure 5 shows a schematic diagram of a method for producing a hoe extract beverage according to Example 2 of the present invention. The method for producing a hoe extract beverage of the present invention includes the raw material collection and pretreatment step (A) of obtaining hoe extract, soaking it in water, pre-processing, and drying it; An extraction step (B) of heating and extracting the hoe hat prepared in step (a) using alcohol diluted to 70% and stirring at 40° C. for 72 hours; A reduced pressure concentration step (C) of concentrating the extract of step (B) by vacuum concentration; Step (D) of filtering and concentrating the concentrate of step (C); It may be comprised of a step (E) of mixing 65% by weight of the extract from step (D) and 35% by weight of auxiliary materials to produce a beverage.

(A) Raw material acquisition and preprocessing steps

The raw material acquisition and pretreatment steps of the present invention were performed in the same manner as in Example 1.

(B) Extraction step

The extraction step of the present invention includes the step of heating and extracting the hoe grouse prepared in step (A) using alcohol diluted to 70% with stirring at 40° C. for 72 hours. The alcohol may preferably be pretanol A. The extraction step of the present invention may further include performing centrifugation to obtain a filtrate, and centrifugation according to an embodiment of the present invention was performed using a decanter centrifuge.

(C) Reduced pressure concentration step

The reduced pressure concentration step (C) of the present invention includes concentrating the extract of step (B) by vacuum concentration until the solid extract reaches 7 to 10%. According to an embodiment of the present invention, the extract in step (B) is replaced with purified water and the liquid extract is concentrated until it reaches 7 to 10% of the solid extract.

(D) Filtration and concentration step

The filtration and concentration step of the present invention is a step of filtering and concentrating the concentrate of step (C). Filtration according to Example 2 of the present invention is activated carbon filtration (pigment removal). 7 parts by weight of activated carbon relative to the weight of the extract in step (C) is filled in an activated carbon filter (specification: 325 mesh activated carbon powder filled) into the filter for 2 hours. Circulation filtration is performed using activated carbon filtration and a membrane filter to concentrate the solid content to 10%.

(E) Secondary raw material mixing step

The auxiliary material mixing step (E) of the present invention includes mixing 65% by weight of the extract of step (D) and 35% by weight of auxiliary materials to produce a beverage. The auxiliary raw materials may be selected from one or more of fibersol, polydextrose, fructooligosaccharide, sorbitol solution, citric acid, grapefruit extract, xanthan gum, vitamin mix mixture, complex amino acids, and purified water.

In addition, the composition prepared in the step of the present invention contains 65% by weight of the extract of step (D), 13% by weight of fiber sol, 10% by weight of polydextrose, 6% by weight of fructooligosaccharide, 4% by weight of sorbitol solution, 0.31% by weight of citric acid, and grapefruit. It may be composed of 0.27% by weight of extract, 0.15% by weight of xanthan gum, 0.10% by weight of vitamin mix mixture, 0.10% by weight of complex amino acids, and 1.07% by weight of purified water.

Additionally, the step of the present invention may include storing the finished beverage in a packaging material, where the packaging material may preferably be in the shape of a pouch made of a material such as PET, AL, or CPP, but is not limited thereto.

<Experimental Example 4> Confirmation of activated carbon content

The dark color of the drink is a factor in lowering consumer preference, and activated carbon and perlite filtration play a role in removing color, color, and off-flavors. Accordingly, Experimental Example 5 of the present invention was intended to confirm the amount of activated carbon added to the beverage prepared in Example 2.

The extract prepared in step (B) of Example 2 was heated to 50°C, the activated carbon content was adjusted to 3% and 7% in an activated carbon filter (standard: 325 mesh activated carbon powder filled), and the filter was filled for 2 hours. Circulation filtration was performed.

Figure 6 shows the results according to Experimental Example 4 of the present invention. In the sample filled with activated carbon at 7% of the weight of the extract, the decolorization effect and solid content decreased from 7 to 5.2, and the off-flavor was already reduced. In the sample filled with 3% activated carbon of the weight of the extract, the solid content decreased from 7 to 6.2, but decolorization was minimal.

Accordingly, the method of adding activated carbon to 7% of the weight of the ash extract, stirring at 50°C for 2 hours, and then circulating filtration using a membrane filter was effective in decolorizing and removing algae. Therefore, the method of concentrating the black-tailed moss extract concentrated to 7% in the concentration process after alcohol recovery, followed by activated carbon filtration and membrane filtration, and then concentrating through membrane filtration to a final solid content of 10% can expand the versatility as the main raw material of SE extract. It is understandable.

In order to analyze changes in the content of sugars, reducing sugars, and uronic acids during filtration on activated carbon, the contents of sugars, reducing sugars, and uronic acids in the extract of sterilized after stirring and circulating filtration for 2 hours in a filter filled with 3% and 7% of activated carbon, respectively. was measured.

Table 2 below shows changes in sugar content, reducing sugar, and uronic acid content during activated carbon filtration. The content of sugar gradually decreased, which was due to the removal of viscous substances during activated carbon filtration, and the content of uronic acid, a viscous component, also decreased proportionally. It is presumed that as the sugar content and uronic acid content decreased, the viscous components and adsorbed pigment substances were removed, and as the sugars of the high-molecular viscous components were removed, the content of relatively low-molecular-weight reducing sugars was concentrated.

Changes in sugar content, reducing sugar, and uronic acid content during activated carbon filtration item test group temple reducing sugar uronic acid Diluted 1000 times - 0.1g/100ml 100-fold dilution - 1.0g/100ml Diluted 1000 times - 0.1g/100ml ABS Conc. ABS Conc. ABS Conc. Blank 0 0 0 0 0 0 concentrate 1.768 209.83 0.486 248.52 0.305 260.47 Activated carbon (3%) 1.097 130.21 0.304 155.62 0.16 136.7 Activated carbon (7%) 0.939 111.52 0.206 105.52 0.263 224.91 Activated Carbon 3% - Sterilized - Filtered 0.906 107.6 0.37 189.53 0.242 206.46 Activated Carbon 7% - Sterilized - Filtered 0.75 89.028 0.376 192.59 0.222 189.67

<Experimental Example 5> Analysis of general components and physicochemical analysis of the extract of black-tailed lily

In Experimental Example 5, 200L of the extract prepared in step (B) of Example 2 was freeze-dried and the general components were analyzed. The solid content of 10% was converted to 90% and the experiment was performed three times, and the general components were analyzed by converting the wet base to dry base.

Figure 7 shows the results of general component analysis according to Experimental Example 5. The alcohol extract of black-tailed ash showed a composition of 68% carbohydrates, 25.58% ash, and 5.07% crude protein, and the content of carbohydrates and ash increased compared to the raw material of black-tailed ash. The salt concentration is 0.48 on a wet weight basis, which means there is almost no salty taste. This is presumed to have been removed through the alcohol extraction and filtration process, so it is considered appropriate as a beverage base.

The physicochemical analysis of the present invention analyzed solid content, pH, turbidity, acidity, molecular weight pattern, and alginic acid content. Figure 8 shows solid content, pH, turbidity and acidity according to Experimental Example 5. The solids content of the alcohol extract from Hoe Saengi Mojaban was around 10%, the pH was 6.25, the acidity was 0.05%, and the turbidity was 0.01. The pH is in the neutral range, the acidity is low, and the turbidity is not high, so it is considered to be highly applicable as a beverage base.

Meanwhile, for microbial stability, the pH must be below 4.5 or the acidity must be above 1.5%, but since this standard was not met, preservatives such as grapefruit seed extract (DF-100), which is widely used as a food additive, were used to strengthen the base preservation. .

Figure 9 shows the results of molecular weight pattern investigation according to Experimental Example 5 of the present invention. As a result of examining the molecular weight pattern of the alcohol extract (solids content 10%), a main peak with a molecular weight of 100,000 to 1.5 million daltons was formed, and a low molecular weight peak was subsequently discovered. It was confirmed that a large amount of dietary fiber was extracted from the black-tailed grouse, mainly within the molecular weight range of brown algae-based dietary fiber, such as alginic acid.

Figure 10 shows the results of alginic acid content measurement according to Experimental Example 5 of the present invention. Based on the molecular weight pattern results, it was expected to contain a large amount of dietary fiber, and as a result of measuring the alginic acid distribution of the extract, the alginic acid content ratio increased compared to the raw material, and in particular, the water-soluble alginic acid content ratio increased. The reason for this is that the alginic acid extraction method in seaweed generally seeks recovery through alcohol, but in this experimental example, extraction was performed with alcohol, so a relatively large amount of alginic acid was collected, and the content of water-soluble alginic acid increased due to the removal of impurities, making it drinkable. It was confirmed to be suitable.

<Experimental Example 6> Characteristics analysis of pouch drinks containing hoesaengi hatban alcohol extract

Experimental Example 6 of the present invention was designed to establish a recipe for a pouch drink containing alcohol extract from Hoe Saeng Moatban. An attempt was made to develop a recipe based on a liquid alcohol extract (solid content 10%) to ensure dietary fiber function as a pleasant beverage. .

Mixing ratio of the test group for pouch drinks containing hoe-saengi hatban alcohol extract Raw material test group Test group by SE ratio (%) SE-50 SE-65 SE-70 One SE extract 50.00 65.00 70.00 2 fiber sole 13.00 13.00 13.00 3 Polydextrose (P) 10.00 10.00 10.00 4 Fructooligosaccharide 9.00 6.00 4.00 5 Sorbitol solution 7.00 4.00 2.07 6 citric acid 0.31 0.31 0.31 7 Grapefruit Extract 0.27 0.27 0.27 8 xanthan gum 0.15 0.15 0.15 9 Vitamin mix preparation 0.10 0.10 0.10 10 complex amino acid 0.10 0.10 0.10 11 Purified water 10.07 1.07 0.00 Sum 100 100 100

Table 3 above shows the mixing ratio of the test group for pouch beverages containing alcohol extract of Blacktail ginseng. The main raw material used was 50% to 70% of the alcoholic extract of the black oxtail (solid content 10%), and to improve storage and preference, indigestible maltodextrin, polydextrose, sorbitol, citric acid, grapefruit seed extract, vitamin mixture, amino acids, etc. The mixing ratio was set using as secondary raw material.

The packaging unit of the final prototype was set at 70ml in accordance with the packaging machine settings of companies capable of industrialization, and the packaging material was polyethylene (PE), and it was planned to be a product for room temperature storage. The final product was designed to have a dietary fiber content of 15% or more to be active in intestinal function.

An experiment was conducted by setting the optimal mixing ratio of the prototype in three mixing ratios (50%, 65%, 70%) according to the content of Hoesaengi Mojaban alcohol extract (SE, solid content 10%). Citric acid was used for acidity and refreshing sensation, and sorbitol was used to offset the fishy taste and enhance the refreshing sensation.

In the variable setting, citric acid and vitamin mixture were set at a fixed ratio because they cause an excessive pH drop, and grapefruit seed extract was fixed at 0.27%, which is within the acceptable standard range for food additives. Fructooligosaccharide and sorbitol liquid, which are secondary raw materials that can reduce the unique taste of seaweed and whose ratio can be adjusted as a liquid, were set as variables, and the remaining ratio was set to purified water.

Physicochemical analysis (solids content, turbidity, pH, acidity, color and viscosity) was conducted on three test groups (SE-50, SE-65, SE-70) of pouch drinks according to the extract content of black-tailed beetle. . Chromaticity was measured by repeating the Hunter L value (lightness), a value (redness), and b value (yellowness) three times in total with 2 g of crushed sample using a Hunter direct-view colorimeter (ZE 2000, NIPPON DENSHOKU Industries Co., Japan). Did. The standard color value was a calibration plate with an L value of 95.06, a value of 93.08, and b value of 112.04, and viscosity was measured using a Brookfield viscometer.

Figure 11 shows the solid content and turbidity analysis results of three types of pouch drinks according to Experimental Example 6 of the present invention. As a result of analyzing the solid content and turbidity of three types of pouch drinks, the solid content decreased from 43.3% to 39.2% as the content of SE extract increased. This was due to the lower content ratio of high concentrations of fructooligosaccharide and sorbitol as the extract content increased. It is thought to have originated from this.

Turbidity decreased as the extract content increased, which is presumed to be less affected by caramel reaction and sugar-amino browning reaction as the content of sugars that cause browning during the heating process decreased.

Figure 12 shows the pH and acidity analysis results of three types of pouch drinks according to Experimental Example 6. As a result of analyzing the pH and acidity of three types of pouch drinks, it was found that pH was maintained at 3.1 and acidity at 0.28 regardless of the increase in SE extract content. Therefore, even if the composition ratio is adjusted in the future, if the contents of vitamin complex, citric acid, and grapefruit seed extract are not changed, the pH and acidity of the pouch drink are considered to be fixed at the level of 3.1 and 0.28, respectively.

Colorimetric analysis of three types of pouch beverages SE-50 SE-65 SE-70 Color value Lightness (L) 28.34± ^0.01c 31.52± ^0.04b 32.46± ^0.03b Redness (a) 2.37± ^0.02a 1.52± ^0.01b 0.72± ^0.01c Yellowness (b) 5.02± ^0.01a 3.43± ^0.01b 2.82± ^0.01b

The L value (lightness) of the three types of pouch drinks was highest in the order of SE-50 < SE-65, and SE-70. This is due to the reduction of sugars such as fructo-oligosaccharides and sorbitol, so it is less affected by browning due to heating, and the drink tends to become brighter as the alcohol extract content increases.

The a value (redness) appeared in the following order: SE-50 > SE-65 > SE-70. Redness is an index involved in browning or darkening of color. The relatively low content of ash extract and the increase in the amount of high-concentration sugars, which are secondary raw materials, caused browning during heating, which was a factor in the increase in redness.

The b value (yellowness) was similar to the L value, appearing in the order of SE-50 < SE-65, and SE-70. The increase in yellowness is not directly related to the darkening of the color, but when accompanied by an increase in redness, it acts as an indicator of making the food look dark and cloudy. As the alcohol extract decreases, the yellowness also increases due to the increase in the sugar content, which is a secondary ingredient. It seemed.

Darkness of color in drinks reduces palatability and reduces the refreshing image. In sauces, etc., browning is induced due to the technical intention of increasing the redness and yellowness to make insoluble substances, which are mixed additives, invisible, but in drinks, a clear and refreshing image is preferred.

Among beverages, highly concentrated red ginseng or herbal medicine-based pouch beverages attempt to increase redness and yellowness, but the present invention is judged to be more marketable by expressing a refreshing color, so in terms of color, the turbidity is clear and the color is bright. -65 or SE-70 groups are considered preferable.

Figure 13 shows the results of viscosity analysis according to Experimental Example 6 of the present invention. As a result of the viscosity analysis, the viscosity gradually decreased as the amount of viscous polysaccharide additives decreased as the alcohol extract content increased. In the case of seaweed beverages, they contain a large amount of polymeric viscous components, causing stickiness and a fishy smell. However, in the present invention, as an alcohol extract, the polar solvent water-soluble components are first removed through pre-treatment and heating to obtain main raw materials centered on dietary fiber with low viscosity. I was able to.

Since free amino acids in beverages are involved in taste and nutrition, the free amino acid content of beverages according to the content of hoe-saengi mojaban alcohol extract was measured using an amino acid analyzer. Figure 14 shows the content of three types of free amino acids for pouch drinks according to Experimental Example 6 of the present invention. As the content of ash extract increased, the amino acid content increased.

It was found to increase from 954.75mg/100g in the case of SE-50 to 985.84mg/100g in the case of SE-70. This means that as the amount of alcohol extract added increases, the total solid content in the beverage decreases, which results in a relative decrease in amino acids. The ratio appears to have increased.

A microbial safety analysis was conducted on pouched beverages containing Hoesaengi Mojaban alcohol extract. General bacteria, Escherichia coli, and Escherichia coli were measured for three types of pouched drinks containing alcohol extract. The test was conducted in accordance with the standard test items and test methods for beverages under the Food Sanitation Act, and the general bacterial count was expressed as log CFU/g.

Safety analysis of three types of microorganisms for pouch beverages Sample Aerobic Plate Count Colifoms Escherichia coli Hoesaeng hat class
origin drink SE-50 1.72±0.011) N.D.2) N.D. SE-65 1.18±0.03 N.D. N.D. SE-70 1.77±0.07 N.D. N.D.

Values are means±S.D.(n=3)

1) Viable cell counts (unit: log CFU/g).

2) Not detected (< 1 CFU/g).

Table 5 above shows the results of microbial safety analysis for three types of pouch beverages. When measuring common bacteria in three types of pouch beverages containing alcohol extract, less than 1.0

<Experimental Example 7> Sensory test of pouched beverage containing hoe saengi mojaban alcohol extract

In Experimental Example 7 of the present invention, a sensory test was conducted on the pouch beverage containing the alcohol extract of Hoe Saeng Mojaban, prepared in Experimental Example 6. Ten sensory testers were selected and conducted, and sensory scores of 1 to 10 were given. Sensory scores were set based on appearance, scent, taste, slipperiness, and overall preference. The standard of suitability as a beverage was set at 7.0 points, and the point at which the commercial value of the product was lost was set at 6 points.

As a result, SE-65 received high scores in terms of appearance, scent, taste, and adequacy of slipperiness, and the overall preference was 8.1 points. Next, the overall preference of SE-70 was 7.8 points, and SE-50 showed the lowest score of 7.5 points as a seaweed drink.

<Experimental Example 8> Certified analysis

In Experimental Example 8 of the present invention, a certified analysis was conducted on the pouch containing the hoe extract of hoe extract prepared in Experimental Example 6. In order to determine the suitability of SE-65 for food types according to the Food Code, an official test was conducted based on the items in the Food Code standard specifications.

Figures 15 and 16 show inspection reports. The final pouched beverage containing Hoesaengi Mojaban alcohol extract was found to contain 106 kcal of calories, 0.1 g of fat, 1.1 g of protein, 25.1 g of carbohydrates, 3.12 g of sugars, and 18 g of dietary fiber per 100 g.

Figure 17 shows a photo of a prototype (tentatively named 'Sea Treasure') produced in the present invention.

The present invention provides a beverage and a method of manufacturing the same using the hoe hat, which was previously used as feed, etc., and recycles the hoe hat, which was brought to the coast in large quantities and was accompanied by decay and a foul odor, into the manufacture of a beverage suited to the taste of consumers. By doing so, it has the potential to be used industrially by contributing to the profit creation of related industries.

Claims (10)

Raw material collection and pre-processing step (a) of obtaining hoe-saeng caps, soaking them in water, pre-treating them, and drying them;
An extraction step (B) of heat-extracting the hoe hat prepared in step (a) using alcohol diluted to 70%;
Reduced pressure concentration step (c) of concentrating the extract of step (b) by vacuum concentration until it reaches 7 to 10% solid extract;
A freeze-drying step (d) of putting the concentrate concentrated in step (c) into a freeze dryer and drying it to obtain a powder shape; Method for manufacturing powder for beverages containing hoe extract, characterized in that it consists of
The method of producing a powder for beverages containing the extract of Black hoe of claim 1, wherein step (b) is repeated twice by heating at 80° C. for 3 hours.
Powder for beverages containing extract of Black hoe moss produced by the method of claim 1 or 2
Raw material collection and pre-processing step (A) of obtaining hoe hats, soaking them in water, pre-treating and drying;
An extraction step (B) of heating and extracting the hoe hat prepared in step (A) using alcohol diluted to 70% and stirring at 40° C. for 72 hours;
A reduced pressure concentration step (C) of concentrating the extract of step (B) by vacuum concentration;
Step (D) of filtering and concentrating the concentrate of step (C); Method for producing extract of Hoesaeng Mojaban extract for beverages, characterized in that it consists of
The beverage hoe according to claim 4, wherein 7 parts by weight of activated carbon relative to the weight of the extract in step (C) is charged into the filter, and then concentrated to a solid content of 10% by performing circulation filtration and membrane filtration for 2 hours. Method for producing mojaban extract
The method of claim 4, wherein in step (C), the extract in step (B) is replaced with stagnant water and the liquid extract is concentrated until it reaches 7 to 10% of the solid extract. Manufacturing method
Beverage hoe extract prepared by the method of any one of claims 4 to 6
Raw material collection and pre-processing step (A) of obtaining hoe hats, soaking them in water, pre-treating and drying;
An extraction step (B) of heat-extracting the hoe hat prepared in step (a) using alcohol diluted to 70% and stirring at 40° C. for 72 hours;
A reduced pressure concentration step (C) of concentrating the extract of step (B) by vacuum concentration;
Step (D) of filtering and concentrating the concentrate of step (C);
A method of producing a beverage containing the extract of the oxtail, characterized in that it consists of the step (E) of mixing the extract of step (D) and the additives to produce a beverage into a beverage.
The method of claim 8, wherein step (E) includes 65% by weight of the extract of step (D), 13% by weight of fiber sol, 10% by weight of polydextrose, 6% by weight of fructooligosaccharide, 4% by weight of sorbitol solution, and 0.31% by weight of citric acid. , 0.27% by weight of grapefruit extract, 0.15% by weight of xanthan gum, 0.10% by weight of vitamin mix mixture, 0.10% by weight of complex amino acids, and 1.07% by weight of purified water.
A beverage containing the extract of the black hoe extract prepared by the method of claim 8 or 9.