KR20230163626A - Sugar free citron tea having anti-diabetes activity and method thereof - Google Patents
Sugar free citron tea having anti-diabetes activity and method thereof Download PDFInfo
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- KR20230163626A KR20230163626A KR1020220062960A KR20220062960A KR20230163626A KR 20230163626 A KR20230163626 A KR 20230163626A KR 1020220062960 A KR1020220062960 A KR 1020220062960A KR 20220062960 A KR20220062960 A KR 20220062960A KR 20230163626 A KR20230163626 A KR 20230163626A
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- citron
- weight
- powder
- sugar
- tea
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- 238000002474 experimental method Methods 0.000 description 1
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- 235000020335 flavoured tea Nutrition 0.000 description 1
- 235000020542 functional tea Nutrition 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
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- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
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- 235000010987 pectin Nutrition 0.000 description 1
- 229940049954 penicillin Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
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- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- A—HUMAN NECESSITIES
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- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 기능성 유자차 및 그 제조방법에 관한 것으로써, 보다 상세하게는 설탕을 포함하지 않아, 칼로리가 낮을 뿐만 아니라, 맛, 향 좋으면서도, 항산화 및 항당뇨 성분을 포함하는 무설탕 유자차 및 그 제조방법에 관한 것이다.The present invention relates to functional citron tea and a method for producing the same. More specifically, the sugar-free citron tea does not contain sugar and is low in calories, has good taste and aroma, and contains antioxidant and anti-diabetic ingredients, and a method for producing the same. It's about.
Description
본 발명은 유자차 및 그 제조방법에 관한 것으로써, 보다 상세하게는 설탕을 포함하지 않아, 칼로리가 낮을 뿐만 아니라, 맛, 향 및 전체적인 기호도가 우수하며, 항당뇨 효과가 우수한 무설탕 유자차 및 그 제조방법에 관한 것이다.The present invention relates to citron tea and a method for producing the same. More specifically, the sugar-free citron tea does not contain sugar and is not only low in calories, but also has excellent taste, aroma, and overall preference, and has excellent anti-diabetic effects, and a method for producing the same. It's about.
차(茶)는 본래 차나무의 어린 잎을 따서 만든 음료를 일컫는 것이나, 식물의 잎, 꽃, 열매, 씨앗, 뿌리 및 껍질 등을 이용하여 만든 기호 음료 전체를 칭하기도 한다. Tea originally refers to a beverage made from young leaves of the tea tree, but it also refers to the entire beverage of choice made using the leaves, flowers, fruits, seeds, roots, and bark of the plant.
차는 가공 방법과 형태에 따라 녹차, 홍차, 우롱차, 말차, 보이차 및 착향차 등 다양한 종류가 있으며, 최근에는 건강에 대한 관심이 높아지면서 다양한 소재를 이용하여 기능성을 강조한 기능성차가 주목을 받고 있으며, 과일은 이용한 차도 다양하게 개발, 판매되고 있다. There are various types of tea, including green tea, black tea, oolong tea, matcha, pu-erh tea, and flavored tea, depending on the processing method and form. Recently, as interest in health has increased, functional teas that emphasize functionality using various materials are attracting attention. , a variety of teas using fruits are being developed and sold.
유자는 비타민 C가 다량으로 함유되어 있어 피로회복, 피부미용 등에 효과가 우수하며, 리모넨과 펙틴성분이 함유되어 있어 혈액순환을 활발하게 할 뿐만 헤스페리딘 성분이 모세혈관벽을 튼튼하게 해줘 고혈압이나 뇌혈관장애와 같은 성인병을 예방해주는 식품으로 알려져 있으며, 독특한 향으로 방향효과도 있는 식품이다.Yuzu contains a large amount of vitamin C, which is excellent for fatigue recovery and skin care. It contains limonene and pectin, which stimulates blood circulation, and hesperidin strengthens capillary walls, preventing high blood pressure or cerebrovascular disorders. It is known as a food that prevents adult diseases such as adult diseases, and it is also a food that has an aromatic effect due to its unique scent.
상기 유자는 신맛이 강해 생과를 섭취하기에는 다소 어려움이 있어 설탕이나 꿀에 절여 유자차로 제조하여 섭취하게 된다.The citron has a strong sour taste, so it is somewhat difficult to consume raw fruit, so it is consumed by pickling it in sugar or honey and making citron tea.
하지만, 설탕은 단맛을 내는 식품으로 사탕, 초콜릿, 잼, 젤리 등의 단 음식을 제조하는데 필수적인 감미료이지만 칼로리가 높아 많이 섭취할 경우 비만이나 당뇨병에 걸리는 위험이 있으며, 충치를 일으킬 수 있다.However, sugar is a sweetener that is essential for making sweet foods such as candy, chocolate, jam, and jelly, but it is high in calories, so if consumed in large quantities, there is a risk of obesity or diabetes, and it can cause cavities.
따라서 감미는 있으면서도 칼로리가 낮은 감미료를 사용하여 무설탕 유자차를 제조하는 기술이 필요한 실정이다.Therefore, there is a need for technology to produce sugar-free citron tea using sweeteners that are sweet but low in calories.
본 발명은 상기와 같은 점을 감안하여 안출한 것으로, 설탕을 포함하지 않아, 칼로리가 낮을 뿐만 아니라, 맛, 향 및 전체적인 기호도가 우수하면서도, 항당뇨 활성 효과가 있는 무설탕 유자차 및 그 제조방법을 제공하고자 한다.The present invention was developed in consideration of the above points, and provides a sugar-free citron tea that does not contain sugar and is not only low in calories, but also has excellent taste, aroma, and overall preference, and has an anti-diabetic effect, and a method for producing the same. I want to do it.
상술한 과제를 해결하기 위하여, 본 발명의 항당뇨 무설탕 유자차의 제조방법은 유자 복합분말을 준비하는 제1단계, 준비한 유자 복합분말에 당류 및 물을 혼합하여 유자 조성물을 제조하는 제2단계 및 상기 유자 조성물을 살균하고, 농축하여 무설탕 유자차를 제조하는 제3단계를 포함하고, 상기 당류는 설탕을 포함하지 않을 수 있다.In order to solve the above-mentioned problems, the method for producing anti-diabetic sugar-free citron tea of the present invention includes the first step of preparing citron complex powder, the second step of mixing sugar and water into the prepared citron complex powder to prepare a citron composition, and the above. It includes a third step of sterilizing and concentrating the citron composition to produce sugar-free citron tea, and the sugars may not include sugar.
한편, 본 발명의 무설탕 유자차는 설탕을 포함하지 않는 무설탕 유자차로서, 무설탕 유자차는 유자 복합분말, 당류 및 물을 포함하고, 당류는 전체 중량%에 대하여 맥아당 30 ~ 50 중량%, 올리고당 20 ~ 40 중량% 및 갈락토스 20 ~ 40 중량%로 포함할 수 있다.Meanwhile, the sugar-free citron tea of the present invention is a sugar-free citron tea that does not contain sugar. The sugar-free citron tea contains citron complex powder, sugars, and water, and the sugars are 30 to 50% by weight of maltose and 20 to 40% by weight of oligosaccharides based on the total weight%. % and galactose may be included at 20 to 40 wt%.
본 발명에 따른 무설탕 유자차 및 그 제조방법은 설탕을 포함하지 않아, 칼로리가 낮을 뿐만 아니라, 맛, 향 및 전체적인 기호도가 우수하면서도, 항산화, 항염증의 노화 방지 성분을 다량 포함하고, 항당뇨 효과가 우수하다.The sugar-free citron tea and its manufacturing method according to the present invention do not contain sugar, so not only are they low in calories and have excellent taste, aroma, and overall preference, but they also contain a large amount of antioxidant and anti-inflammatory anti-aging ingredients and have an anti-diabetic effect. great.
도 1은 본 발명의 일 실시례에 따른 항당뇨 무설탕 유자차 제조방법을 도시한 플로우차트이다.
도 2는 본 발명의 일 실시례에 따라 차나무뿌리 추출의 발효 분말을 제조하는 과정을 도시한 플로우차트이다.Figure 1 is a flow chart showing a method of manufacturing anti-diabetic sugar-free citron tea according to an embodiment of the present invention.
Figure 2 is a flow chart showing the process of manufacturing fermented powder of tea tree root extract according to an embodiment of the present invention.
본 발명에 사용하는 용어인 "차나무뿌리 추출물의 발효”는 차나무뿌리의 추출물을 발효 공정을 수행하여 제조한 것을 의미한다.The term “fermentation of tea tree root extract” used in the present invention means that the extract of tea tree root is manufactured by performing a fermentation process.
유자는 유자나무의 열매로서, 감귤과 식물(과일)의 일종으로 빛깔은 밝은 노란색이고 껍질이 울퉁불퉁하다. 향기가 좋고, 딱딱한 모과와 달리 과육이 부드럽다. 원산지는 중국 양쯔강 상류인데 한국에는 장보고가 신라 문성왕대인 840년경에 들여와서 심었다고 한다. 청유자, 황유자, 실유자 등 종류로 나뉜다. 학명은 Citrus Junos인데, Junos는 일본 시코쿠/큐슈 지방에서 유자를 뜻하는 명칭으로 사용하던 옛말인 '유노스(柚仔)'에서 유래했다.Citron is the fruit of the citron tree and is a type of citrus plant (fruit). It is bright yellow in color and has a bumpy peel. It has a good scent and, unlike hard quince, the flesh is soft. Its place of origin is the upper Yangtze River in China, but it is said that Jang Bogo was brought to Korea and planted around 840, during the reign of King Munseong of Silla. It is divided into types such as Cheongyuja, Hwangyuja, and Silyuja. The scientific name is Citrus Junos, and Junos comes from the old word 'yunos (柚仔)' used as a name for citron in the Shikoku/Kyushu region of Japan.
본 발명의 항당뇨 무설탕 유자차의 제조방법은 제1단계 내지 제3단계를 포함한다. 이하에서는 도 1 및 도 2를 참고하여 일 실시례를 보다 상세하게 설명한다.The method for producing anti-diabetic sugar-free citron tea of the present invention includes first to third steps. Hereinafter, an embodiment will be described in more detail with reference to FIGS. 1 and 2.
도 1은 본 발명의 일 실시례에 따른 항당뇨 무설탕 유자차 제조방법을 도시한 플로우차트이다.Figure 1 is a flow chart showing a method of manufacturing anti-diabetic sugar-free citron tea according to an embodiment of the present invention.
먼저, 본 발명에 있어서, 상기 제1단계(110)는 유자 복합분말을 준비하는 단계이다. First, in the present invention, the first step 110 is a step of preparing citron complex powder.
유자 복합분말은 유자 원액 분말과 유자 과피 분말이 혼합한 유자 혼합분말; 및 차나무(Camellia sinensis L.)뿌리 추출물의 발효 분말;을 포함하며, 바람직하게는 유자 혼합분말 및 차나무뿌리 추출물의 발효 분말을 1 : 0.05 ~ 0.20 중량비, 더욱 바람직하게는 유자 혼합분말 및 차나무뿌리 추출물의 발효 분말을 1 : 0.10 ~ 0.15 중량비로 포함할 수 있다. 이때, 차나무뿌리 추출물의 발효 분말 혼합량이 0.05 중량비 미만이면 그 사용량이 너무 적어서 항당뇨 효과가 미비할 수 있고, 0.20 중량비를 초과하면 유자차의 맛과 풍미가 오히려 떨어져서 상품성이 저하될 수 있으므로 상기 범위 내로 차나무뿌리 추출물의 발효 분말을 혼합하는 것이 좋다.Citron complex powder is a citron mixed powder mixed with citron juice powder and citron peel powder; and fermented powder of Camellia sinensis L. root extract; preferably, the citron mixed powder and the fermented powder of the camellia root extract at a weight ratio of 1:0.05 to 0.20, more preferably the citron mixed powder and the fermented powder of the camellia root extract. It may contain fermentation powder at a weight ratio of 1:0.10 to 0.15. At this time, if the mixed amount of the fermented powder of the tea tree root extract is less than 0.05 weight ratio, the amount used may be too small and the anti-diabetic effect may be minimal, and if it exceeds 0.20 weight ratio, the taste and flavor of the citron tea may decrease and its marketability may decrease, so it should be within the above range. It is recommended to mix fermented powder of tea tree root extract.
상기 유자 원액 분말 및 유자 과피 분말은 유자를 이용하여 제조된 것으로서, 구체적으로, 유자를 착즙기를 이용하여 착즙하여 유자 원액을 제조하고, 제조한 유자 원액을 동결건조한 후, 분쇄기를 이용하여 분쇄하여 유자 원액 분말을 제조할 수 있고, 착즙한 다음 나오는 부산물인 유자 과피는 열풍건조한 후, 분쇄기를 이용하여 분쇄하여 유자 과피 분말을 제조할 수 있다.The citron juice powder and citron peel powder are manufactured using citron. Specifically, citron juice is squeezed using a juicer to prepare citron juice, the prepared citron juice is freeze-dried, and then pulverized using a grinder to produce citron juice. Crude liquid powder can be manufactured, and citron peel powder, which is a by-product after juice extraction, can be dried with hot air and then pulverized using a grinder to produce citron peel powder.
이 때, 유자 원액 분말 및 유자 과피 분말 각각은 평균입도가 1.0mm 미만, 바람직하게는 평균입도가 0.3mm ~ 0.8mm일 수 있으며, 만일 평균입도가 1.0mm를 초과하면 맛, 향 및 전체적인 기호도가 저하되는 문제가 있을 수 있다.At this time, each of the citron juice powder and citron peel powder may have an average particle size of less than 1.0 mm, preferably an average particle size of 0.3 mm to 0.8 mm. If the average particle size exceeds 1.0 mm, the taste, aroma, and overall preference may be reduced. There may be a problem with deterioration.
한편, 유자 복합분말은 유자 원액 분말 및 유자 과피 분말을 1 : 3 ~ 5 중량비, 바람직하게는 1 : 3.5 ~ 4.5 중량비로 혼합한 것일 수 있고, 만일 상기 중량비 범위를 벗어나게 된다면 맛, 향 및 전체적인 기호도가 저하되는 문제가 있을 수 있다.Meanwhile, the citron complex powder may be a mixture of citron juice powder and citron peel powder at a weight ratio of 1:3 to 5, preferably 1:3.5 to 4.5, and if the weight ratio is outside the above range, taste, aroma and overall preference may be affected. There may be a problem of deterioration.
차나무(Camellia sinensis)는 차나무과(theaceae)에 속하는 다년생 상록식물로서 열대, 아열대, 온대지방에 분포되고 차나무의 주요성분으로는 카테킨, 사포닌, 카페인, 아미노산, 비타민 및 무기질 등이 있으며, 이들 화학성분들은 여러 가지 생리활성과 약리효과를 나타내는 것으로 보고되고 있는 식물로서, 본 발명은 차나무의 뿌리로부터부 추출물을 수득한 후, 이를 발효한 발효물을 유자차의 항당뇨 기능성 재료로로 도입한 것이다. Camellia sinensis is a perennial evergreen plant belonging to the theaceae family and is distributed in tropical, subtropical, and temperate regions. Its main components include catechin, saponin, caffeine, amino acids, vitamins, and minerals. As a plant that has been reported to exhibit various physiological activities and pharmacological effects, the present invention obtains an extract from the roots of the tea tree and then introduces the fermented product as an anti-diabetic functional material of citron tea.
유자 복합분말 중 하나인 상기 차나무 뿌리 추출물의 발효 분말은 항산화, 항염증뿐만 아니라, 항당뇨 활성 효과를 부여하는 역할을 하는 것으로서, 차나무뿌리 분말을 C1~C4의 알코올 수용액으로 추출시켜서 알코올 추출물을 수득하는 1-1단계; 상기 알코올 추출물에 발효균을 접종하여 발효물을 수득하는 1-2단계; 상기 발효물을 농축을 수행하여 농축물을 수득하는 1-3단계; 및 상기 농축물을 건조 및 파쇄하여 차나무뿌리 추출물의 발효분말을 수득하는 1-4단계;를 포함하는 공정을 수행하여 제조한 것을 사용할 수 있다.The fermented powder of the tea tree root extract, which is one of the citron complex powders, plays a role in providing antioxidant and anti-inflammatory as well as anti-diabetic effects. The tea tree root powder is extracted with an alcohol aqueous solution of C 1 to C 4 to produce an alcohol extract. Step 1-1 to obtain; Steps 1-2 of inoculating the alcohol extract with fermenting bacteria to obtain a fermented product; Steps 1-3 of concentrating the fermented product to obtain a concentrate; and steps 1-4 of drying and crushing the concentrate to obtain a fermented powder of the tea tree root extract.
이하에서는 도 2를 참고하여 차나무 뿌리 추출물의 발효 분말 제조공정의 일 실시례를 상세하게 설명한다.Hereinafter, an example of a process for producing fermented powder from a tea tree root extract will be described in detail with reference to FIG. 2.
도 2는 본 발명의 일 실시례에 따라 차나무뿌리 추출의 발효 분말을 제조하는 과정을 도시한 플로우차트이다.Figure 2 is a flow chart showing the process of manufacturing fermented powder of tea tree root extract according to an embodiment of the present invention.
도 2를 참고하면, 차나무 뿌리 추출물의 발효 분말 제조공정에 있어서, 상기 1-1단계(210)는 차나무뿌리를 세척 및 건조한 후, 세절 및 분쇄하여 분말화시킨 차나무뿌리 분말 100 중량부에 대하여 알코올 수용액 150 ~ 300 중량부를, 바람직하게는 180 ~ 250 중량부를, 더욱 바람직하게는 200 ~ 250 중량부를 혼합한 후, 40 ~ 60℃, 바람직하게는 45 ~ 55℃로 2 ~ 3시간 동안 가열한 후, 여과하여 수득한 액상의 추출물을 수득하는 공정이다. Referring to FIG. 2, in the process of manufacturing fermented powder of tea tree root extract, step 1-1 (210) is performed by washing and drying the tea tree roots, then chopping and pulverizing them into powder, and adding alcohol to 100 parts by weight of the tea tree root powder. After mixing 150 to 300 parts by weight of an aqueous solution, preferably 180 to 250 parts by weight, and more preferably 200 to 250 parts by weight, the mixture is heated to 40 to 60°C, preferably 45 to 55°C, for 2 to 3 hours. , This is a process of obtaining a liquid extract obtained by filtration.
그리고, 상기 알코올 수용액은 C1~C4의 알코올 수용액을 포함할 수 있고, 바람직하게는 60 ~ 80 부피% 농도의 C2~C3의 알코올 수용액을, 더욱 바람직하게는 70 ~ 80 부피% 농도의 에탄올 수용액을 포함할 수 있다.In addition, the aqueous alcohol solution may include an aqueous alcohol solution of C 1 -C 4 , preferably an aqueous alcohol solution of C 2 -C 3 at a concentration of 60-80 vol%, more preferably at a concentration of 70-80 vol%. It may contain an ethanol aqueous solution.
차나무 뿌리 추출물의 발효 분말 제조공정에 있어서, 상기 1-2단계(220)는 1-1단계(210)에서 수득한 액상의 추출물을 발효시켜서 발효물을 수득하는 공정으로서, 1-1단계의 액상 추출물 및 물을 1 : 0.2 ~ 0.4 중량비, 바람직하게는 1 : 0.3 ~ 0.4 중량비로 혼합한 희석액 100 중량부에 대하여, 프락토올리고당 5 ~ 15 중량부를, 프락토올리고당 7 ~ 12 중량부를 혼합하여 혼합액을 제조한다. 상기 희석액 제조시 물 희석량이 0.2 중량비 미만이거나, 0.4 중량비를 초과하면 발효가 잘 진행되지 않을 수 있다. 또한, 프락토올리고당은 발효균 성장을 촉진하는 역할을 하며, 5 중량부 미만으로 사용하거나, 15 중량부를 초과하여 사용하면 발효 시간이 너무 길어지거나, 발효를 오히려 저해할 수 있으므로 상기 범위 내로 사용하는 것이 좋다. In the process for producing fermented powder of tea tree root extract, step 1-2 (220) is a process of obtaining a fermented product by fermenting the liquid extract obtained in step 1-1 (210), and the liquid phase of step 1-1 For 100 parts by weight of the extract and water mixed at a weight ratio of 1:0.2 to 0.4, preferably 1:0.3 to 0.4, 5 to 15 parts by weight of fructooligosaccharide and 7 to 12 parts by weight of fructooligosaccharide are mixed to form a mixed solution. manufactures. When preparing the diluted solution, if the water dilution amount is less than 0.2 weight ratio or exceeds 0.4 weight ratio, fermentation may not proceed well. In addition, fructooligosaccharide plays a role in promoting the growth of fermenting bacteria, and if used in less than 5 parts by weight or in excess of 15 parts by weight, the fermentation time may be too long or the fermentation may be inhibited, so it is recommended to use it within the above range. good night.
그리고, 상기 혼합액 100 중량부에 대하여, 발효균 0.001 ~ 0.030 중량부를, 바람직하게는 발효균 0.005 ~ 0.020 중량부를 접종 및 혼합한 후, 발효기에 투입한 다음, 20 ~ 35℃, 바람직하게는 25 ~ 32℃, 더욱 바람직하게는 27 ~ 30℃에서 3일 ~ 5일, 바람직하게는 4 ~ 5일간 발효시켜서 발효물을 수득한다.Then, with respect to 100 parts by weight of the mixed solution, 0.001 to 0.030 parts by weight of the fermenting bacteria, preferably 0.005 to 0.020 parts by weight of the fermenting bacteria, are inoculated and mixed, then introduced into the fermenter, and then incubated at 20 to 35°C, preferably 25 to 32°C. , more preferably fermented at 27 to 30°C for 3 to 5 days, preferably 4 to 5 days to obtain a fermented product.
상기 발효균은 백국균과 상기 비피도박테리움속 균을 1:0.2 ~ 0.5 중량비(또는 CFU 비율)로 혼합한 것을, 바람직하게는 백국균과 상기 비피도박테리움속 균을 1:0.2 ~ 0.3 중량비(또는 CFU 비율)로 혼합한 것을 사용하는 것이 항산화, 항당뇨 기능성 성분 증대에 유리하다. The fermentation bacteria are a mixture of Baek chrysanthemum and the Bifidobacterium genus at a weight ratio of 1:0.2 to 0.5 (or CFU ratio), preferably a mixture of Baek chrysanthemum and the Bifidobacterium genus at a weight ratio of 1:0.2 to 0.3. (or CFU ratio) is advantageous in increasing antioxidant and anti-diabetic functional ingredients.
발효균 중 상기 백국균은 백국균은 흑누룩균의 분생자가 검정색에서 흰색으로 변한 것을 의미한다. Among fermenting bacteria, the above-mentioned white chrysanthemum means that the conidia of black yeast have changed from black to white.
발효균 중 상기 비피도박테리움속 균은 비피도박테리움 브레베(Bifidobacterium breve), 비피도박테리움 비피덤Bifidobacterium bifidum), 비피도박테리움 롱검(Bifidobacterium longum) 및 비피도박테리움 인판티스(Bifidobacterium infantis) 중에서 선택된 1종 이상을 포함할 수 있다.Among the fermenting bacteria, the Bifidobacterium genus includes Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium longum, and Bifidobacterium infantis. ) may include one or more types selected from among.
차나무 뿌리 추출물의 발효 분말 제조공정에 있어서, 1-3단계(230)는 상기 발효물을 여과 및 살균처리한 후, 농축을 수행하여 농축물을 수득하는 공정이며, 여과, 살균 및 농축 각각은 당업계에서 사용하는 일반적인 방법으로 수행할 수 있으며, 특별하게 한정하지 않는다. 농축은 삼투압기를 이용하여, 농축물 내 수분율이 50% 이하, 바람직하게는 수분율이 30% 이하, 더욱 바람직하게는 수분율이 20% 이하가 될 때까지 농축을 수행할 수 있다.In the process of producing fermented powder of tea tree root extract, steps 1-3 (230) are a process of filtering and sterilizing the fermented product and then performing concentration to obtain a concentrate. Each of the filtration, sterilization, and concentration is a sugar It can be performed by general methods used in the industry and is not particularly limited. Concentration can be performed using an osmosis machine until the moisture content in the concentrate is 50% or less, preferably 30% or less, and more preferably 20% or less.
차나무 뿌리 추출물의 발효 분말 제조공정에 있어서, 1-4단계(240)는 1-3단계(230)에서 수득한 농축물을 건조시켜서 건조물을 수득한 다음, 이를 파쇄하여 분말화된 차나무뿌리 추출물의 발효분말을 수득하는 공정이다. In the process of manufacturing fermented powder of tea tree root extract, steps 1-4 (240) are performed by drying the concentrate obtained in steps 1-3 (230) to obtain a dried product, which is then crushed to produce powdered tea tree root extract. This is a process to obtain fermented powder.
다음으로, 본 발명의 항당뇨 무설탕 유자차의 제조방법의 제2단계(120)는 제1단계(110)에서 준비한 유자 복합분말에 당류 및 물을 혼합하여 유자 조성물을 제조하는 공정이다. Next, the second step (120) of the method for producing anti-diabetic sugar-free citron tea of the present invention is a process of producing a citron composition by mixing sugar and water with the citron complex powder prepared in the first step (110).
2단계의 상기 당류는 설탕을 포함하지 않으며, 구체적으로는 상기 당류는 맥아당(Maltose), 올리고당(oligosaccharide) 및 갈라토스(galactose) 중에서 선택된 1종 이상이 혼합된 것을 사용할 수 있고, 바람직하게는 맥아당(Maltose), 올리고당(oligosaccharide) 및 갈라토스(galactose)을 혼합된 것을 사용할 수 있다.The saccharide in step 2 does not contain sugar. Specifically, the saccharide may be a mixture of one or more selected from maltose, oligosaccharide, and galactose, and is preferably maltose. A mixture of maltose, oligosaccharide, and galactose can be used.
더욱 구체적으로, 당류는 당류 전체 중량%에 대하여 맥아당 30 ~ 50 중량%, 올리고당 20 ~ 40 중량% 및 갈락토스 20 ~ 40 중량%가 혼합된 것일 수 있으며, 바람직하게는 맥아당 35 ~ 45 중량%, 올리고당 25 ~ 35 중량% 및 당류 전체 중량 중 나머진 잔량의 갈락토스를 포함할 수 있다. More specifically, the saccharides may be a mixture of 30 to 50% by weight of maltose, 20 to 40% by weight of oligosaccharides, and 20 to 40% by weight of galactose, preferably 35 to 45% by weight of maltose and oligosaccharides. It may contain 25 to 35% by weight of galactose and the remaining amount of the total weight of sugars.
만일, 상기 중량% 범위를 벗어나게 된다면 맛, 향 및 전체적인 기호도가 저하되는 문제가 있을 수 있다.If the weight percentage is outside the above range, there may be a problem of deterioration in taste, aroma, and overall preference.
또한, 유자 조성물은 유자 복합분말 100 중량부에 대하여 당류 60 ~ 80 중량부, 바람직하게는 65 ~ 75 중량부가 혼합된 것일 수 있으며, 만일 이와 같은 중량부 범위를 벗어나게 된다면 맛, 향 및 전체적인 기호도가 저하되는 문제가 있을 수 있다.In addition, the citron composition may be a mixture of 60 to 80 parts by weight of sugar, preferably 65 to 75 parts by weight, based on 100 parts by weight of citron complex powder. If the weight part exceeds this range, the taste, aroma and overall preference may be affected. There may be a problem with deterioration.
또한, 유자 조성물은 유자 복합분말 100 중량부에 대하여 물 1 ~ 20 중량부, 바람직하게는 5 ~ 15 중량부가 혼합할 수 있다.Additionally, the citron composition may be mixed with 1 to 20 parts by weight of water, preferably 5 to 15 parts by weight, based on 100 parts by weight of citron composite powder.
추가적으로, 유자 조성물은 모과 추출물이 더 혼합시켜서 제조함으로써, 차나무뿌리 추출물의 발효분말로부터 발생되는 쓴 맛을 잡으면서, 항당뇨 기능을 증대시킬 수도 있다. 달리 말하면, 본 발명의 무설탕 유자차의 제조방법의 제2단계는 제1단계에서 준비한 유자 복합분말에 당류, 모과 추출물(Chaenomeles Sinensis Fruit Extract) 및 물을 혼합하여 유자 조성물을 제조할 수도 있다.Additionally, the citron composition can be manufactured by further mixing quince extract, thereby suppressing the bitter taste generated from the fermented powder of the tea tree root extract and increasing the anti-diabetic function. In other words, in the second step of the sugar-free citron tea manufacturing method of the present invention, a citron composition can be prepared by mixing the citron complex powder prepared in the first step with sugars, quince extract (Chaenomeles Sinensis Fruit Extract), and water.
모과(木瓜)는 장미목 장미과 식물 모과나무의 열매다. 木瓜라고 쓰지만 목과가 아니다. 활음조 현상 참고. 일반적으로 목과는 모과를 말려서 약용한 것을 말하며, 목과는 그 성질이 따뜻해서 근육의 굴신 장애와 각기병 그리고 토사곽란에 쓰인다. 더하여, 중국어로 木瓜는 파파야를 의미하며, 강원 경상 전라 지역의 사투리로 모개라고도 한다.Quince is the fruit of the quince tree, a plant in the Rosaceae family of the rose order. It is written as 木瓜, but it is not a tree. Refer to the bow tone phenomenon. In general, Mokgwa refers to dried quince for medicinal purposes. Mokgwa is warm in nature and is used for muscle flexion disorders, beriberi, and vomiting. In addition, 木瓜 in Chinese means papaya, and it is also called mogae in the dialect of the Gangwon, Gyeongsang, and Jeolla regions.
구체적으로, 모과 추출물은 무과나무의 열매로부터 추출된 것일 수 있다. 또한, 모과 추출물은 모과의 열매에 용매를 가하여 추출한 것으로서, 용매는 물, C1~C4의 알코올 또는 이들의 혼합물을 사용하는 것이 바람직하며, 가장 바람직하게는 물을 사용하는 것이 가장 좋다.Specifically, the quince extract may be extracted from the fruit of the quince tree. In addition, the quince extract is extracted by adding a solvent to the fruit of the quince. The solvent is preferably water, C 1 to C 4 alcohol, or a mixture thereof, and most preferably water.
또한, 추출하는 방법은 반추출, 감압고온추출, 열탕추출, 환류추출, 열수추출, 냉침추출, 상온추출, 초음파 추출 또는 증기추출을 이용하는 것이 바람직하나 이에 한정되지 않으며, 가장 바람직하게는 열수추출이 가장 좋다. 추출온도는 80℃ ~ 200℃인 것이 바람직하고, 80℃ ~ 110℃인 것이 더욱 바람직하나, 이에 한정되지 않는다. 그리고, 열수 추출 시간은 2 ~ 48시간, 바람직하게는 4 ~ 12시간인 것이 바람직하나 이에 한정되지 않는다. 아울러, 추출 회수는 1 ~ 5회인 것이 바람직하나 이에 한정되는 것은 아니다.In addition, the extraction method is preferably, but not limited to, semi-extraction, reduced-pressure high-temperature extraction, boiling water extraction, reflux extraction, hot water extraction, cold needle extraction, room temperature extraction, ultrasonic extraction, or steam extraction, and most preferably hot water extraction. Best. The extraction temperature is preferably 80°C to 200°C, and more preferably 80°C to 110°C, but is not limited thereto. In addition, the hot water extraction time is preferably 2 to 48 hours, preferably 4 to 12 hours, but is not limited thereto. In addition, the number of extractions is preferably 1 to 5, but is not limited thereto.
또한, 유자 조성물은 유자 복합분말 100 중량부에 대하여 모과 추출물 5 ~ 15 중량부, 바람직하게는 8 ~ 12 중량부를 혼합하여 제조한 것일 수 있으며, 만일 이와 같은 중량부 범위를 벗어나게 된다면 맛, 향 및 전체적인 기호도가 저하되는 문제가 있을 수 있다.In addition, the citron composition may be prepared by mixing 5 to 15 parts by weight of quince extract, preferably 8 to 12 parts by weight, with respect to 100 parts by weight of citron complex powder. If the weight part exceeds this range, taste, aroma and There may be a problem that overall preference decreases.
마지막으로, 본 발명의 항당뇨 무설탕 유자차의 제조방법의 제3단계(130)는 제2단계(120)에서 제조한 유자 조성물을 살균하고, 농축하여 항당뇨 무설탕 유자차를 제조할 수 있다. 구체적으로, 살균은 70 ~ 110℃, 바람직하게는 80 ~ 100℃에서 1 ~ 20분, 바람직하게는 3 ~ 10분 동안 수행할 수 있으며, 농축은 삼투압기를 이용하여, 유자 조성물의 전체 수분 중 40 ~ 80%, 바람직하게는 50 ~ 70%, 더욱 바람직하게는 수분 제거율 55 ~ 65이 될 때까지 농축을 수행할 수 있다.Lastly, in the third step (130) of the method for producing anti-diabetic sugar-free citron tea of the present invention, anti-diabetic sugar-free citron tea can be produced by sterilizing and concentrating the citron composition prepared in the second step (120). Specifically, sterilization can be performed at 70 to 110°C, preferably 80 to 100°C for 1 to 20 minutes, preferably 3 to 10 minutes, and concentration is performed using an osmotic pressure device to remove 40% of the total moisture of the citron composition. Concentration may be performed until the water removal rate reaches ~ 80%, preferably 50 ~ 70%, and more preferably 55 ~ 65.
한편, 본 발명의 항당뇨 무설탕 유자차는 앞서 언급한 제조방법으로 제조된 것일 수 있다.Meanwhile, the anti-diabetic sugar-free citron tea of the present invention may be manufactured by the above-mentioned manufacturing method.
또한, 본 발명의 항당뇨 무설탕 유자차는 설탕을 포함하지 않는 무설탕 유자차로서, 유자 복합분말, 당류 및 물을 포함할 수 있다. In addition, the anti-diabetic sugar-free citron tea of the present invention is a sugar-free citron tea that does not contain sugar, and may include citron complex powder, sugars, and water.
이때, 유자 복합분말은 유자 원액 분말과 유자 과피 분말을 혼합한 유자 혼합분말 및 차나무(Camellia sinensis L.)뿌리 추출물의 발효 분말을 포함할 수 있으며, 상기 유자 혼합분말은 유자 원액 분말 및 유자 과피 분말을 1 : 3 ~ 5 중량비, 바람직하게는 1 : 3.5 ~ 4.5 중량비로 포함할 수 있다.At this time, the citron complex powder may include a citron mixed powder mixed with citron juice powder and citron peel powder and a fermented powder of Camellia sinensis L. root extract, and the citron mixed powder is a citron juice powder and citron peel powder. It may be included in a weight ratio of 1:3 to 5, preferably in a weight ratio of 1:3.5 to 4.5.
또한, 유자 원액 분말 및 유자 과피 분말 각각은 평균입도가 1.0mm 미만, 바람직하게는 평균입도가 0.3mm ~ 0.8mm일 수 있다.In addition, each of the citron juice powder and citron peel powder may have an average particle size of less than 1.0 mm, and preferably an average particle size of 0.3 mm to 0.8 mm.
또한, 당류는 맥아당(Maltose), 올리고당(oligosaccharide) 및 갈라토스(galactose) 중에서 선택된 1종 이상을 포함할 수 있고, 바람직하게는 맥아당(Maltose), 올리고당(oligosaccharide) 및 갈라토스(galactose)을 포함할 수 있다. In addition, the sugar may include one or more selected from maltose, oligosaccharide, and galactose, and preferably includes maltose, oligosaccharide, and galactose. can do.
당류의 적정 함량은 당류 전체 중량%에 대하여 맥아당 30 ~ 50 중량%, 올리고당 20 ~ 40 중량% 및 갈락토스 20 ~ 40 중량%가 혼합된 것일 수 있으며, 바람직하게는 맥아당 35 ~ 45 중량%, 올리고당 25 ~ 35 중량% 및 당류 전체 중량 중 나머진 잔량의 갈락토스를 포함할 수 있다. The appropriate content of sugars may be a mixture of 30 to 50% by weight of maltose, 20 to 40% by weight of oligosaccharides, and 20 to 40% by weight of galactose, preferably 35 to 45% by weight of maltose and 25% by weight of oligosaccharides. It may contain ~35% by weight and the remaining amount of galactose based on the total weight of sugars.
또한, 무설탕 유자차는 유자 복합분말 100 중량부에 대하여 당류 60 ~ 80 중량부, 바람직하게는 65 ~ 75 중량부, 물 1 ~ 20 중량부, 바람직하게는 5 ~ 15 중량부를 포함할 수 있다.In addition, sugar-free citron tea may contain 60 to 80 parts by weight of sugar, preferably 65 to 75 parts by weight, and 1 to 20 parts by weight of water, preferably 5 to 15 parts by weight, based on 100 parts by weight of citron complex powder.
한편, 무설탕 유자차는 모과 추출물을 더 포함하고, 유자 복합분말 100 중량부에 대하여, 모과 추출물 5 ~ 15 중량부, 바람직하게는 8 ~ 12 중량부를 포함할 수 있다.Meanwhile, sugar-free citron tea further includes quince extract, and may include 5 to 15 parts by weight, preferably 8 to 12 parts by weight, of quince extract, based on 100 parts by weight of citron complex powder.
이상에서 본 발명에 대하여 구현예를 중심으로 설명하였으나 이는 단지 예시일 뿐 본 발명의 구현예를 한정하는 것이 아니며, 본 발명의 실시례가 속하는 분야의 통상의 지식을 가진 자라면 본 발명의 본질적인 특성을 벗어나지 않는 범위에서 이상에 예시되지 않은 여러 가지의 변형과 응용이 가능함을 알 수 있을 것이다. 예를 들어, 본 발명의 구현예에 구체적으로 나타난 각 구성 요소는 변형하여 실시할 수 있는 것이다. 그리고 이러한 변형과 응용에 관계된 차이점들은 첨부된 청구 범위에서 규정하는 본 발명의 범위에 포함되는 것으로 해석되어야 할 것이다.In the above, the present invention has been described focusing on the embodiments, but this is only an example and does not limit the embodiments of the present invention, and those skilled in the art will understand the essential characteristics of the present invention. It can be seen that various modifications and applications not exemplified above are possible within the scope of the above. For example, each component specifically shown in the embodiments of the present invention can be modified and implemented. And these variations and differences in application should be construed as being included in the scope of the present invention as defined in the appended claims.
[실시례][Example]
준비예 1 : 차나무뿌리 추출물의 발효 분말의 제조Preparation Example 1: Preparation of fermented powder of tea tree root extract
차나무(Camellia sinensis L.)뿌리를 여러번 세척한 후, 완전히 건조한 다음, 이를 분쇄하여 차나무 뿌리 분말을 준비하였다.Camellia sinensis L. roots were washed several times, completely dried, and then pulverized to prepare camellia root powder.
다음으로, 상기 차나무 뿌리 분말 100 중량부에 대하여 72부피% 농도의 에탄올 수용액 220 중량부를 혼합한 다음, 이를 50℃ 하에서 3시간 동안 가열하고, 식힌 후, 여과하여 액상의 추출물을 수득하였다.Next, 220 parts by weight of an ethanol aqueous solution with a concentration of 72% by volume was mixed with 100 parts by weight of the tea tree root powder, heated at 50° C. for 3 hours, cooled, and filtered to obtain a liquid extract.
다음으로, 상기 액상 추출물을 정제수와 1 : 0.35 중량비로 혼합하여 희석액을 제조한 다음, 희석액 100 중량부에 대하여 프락토 올리고당(제조사:CJ 제일제당) 9.5 중량보를 혼합하여 혼합액을 제조하였다. 상기 혼합액 100 중량부에 대하여 발효균 0.009 중량부를 접종 및 혼합한 후, 이를 발효기에 투입하고, 28~29℃ 조건에서 4일간 발효시켰다. 이때, 상기 발효균은 백국균 및 비피도박테리움 브레베(Bifidobacterium breve)를 1:0.23 중량비의 혼합비로 접종시켰다. Next, the liquid extract was mixed with purified water at a weight ratio of 1:0.35 to prepare a diluted solution, and then 9.5 parts by weight of fructooligosaccharide (manufacturer: CJ Cheil Jedang) was mixed with 100 parts by weight of the diluted solution to prepare a mixed solution. After inoculating and mixing 0.009 parts by weight of fermenting bacteria with respect to 100 parts by weight of the mixed solution, it was placed in a fermenter and fermented for 4 days under conditions of 28-29°C. At this time, the fermentation bacteria were inoculated with Baek chrysanthemum and Bifidobacterium breve at a mixing ratio of 1:0.23 by weight.
다음으로, 발효 완료 후, 발효액을 여과한 다음, 살균처리하여 발효균을 살균시킨 다음, 살균처리한 발효액을 삼투압기에 투입한 후, 수분율 15~16% 정도로 농축시켜서 농축액을 수득하였다.Next, after completion of fermentation, the fermentation broth was filtered, sterilized to sterilize the fermenting bacteria, and then the sterilized fermentation broth was put into an osmosis press and concentrated to a moisture content of about 15-16% to obtain a concentrate.
다음으로, 상기 농축액을 건조한 후, 파쇄하여 차나무뿌리 추출물의 발효분말을 수득하였다.Next, the concentrate was dried and crushed to obtain a fermented powder of the tea tree root extract.
비교준비예 1 : 차나무뿌리 추출물 분말의 제조Comparative Preparation Example 1: Preparation of tea tree root extract powder
차나무(Camellia sinensis L.)뿌리를 여러번 세척한 후, 완전히 건조한 다음, 이를 분쇄하여 차나무 뿌리 분말을 준비하였다.Camellia sinensis L. roots were washed several times, completely dried, and then pulverized to prepare camellia root powder.
다음으로, 상기 차나무 뿌리 분말 100 중량부에 대하여 72부피% 농도의 에탄올 수용액 220 중량부를 혼합한 다음, 이를 50℃ 하에서 3시간 동안 가열하고, 식힌 후, 여과하여 액상의 추출물을 수득하였다.Next, 220 parts by weight of an ethanol aqueous solution with a concentration of 72% by volume was mixed with 100 parts by weight of the tea tree root powder, heated at 50° C. for 3 hours, cooled, and filtered to obtain a liquid extract.
상기 액상의 추출물을 투압기에 투입한 후, 수분율 15~16% 정도로 농축시켜서 농축액을 수득하였다.The liquid extract was put into a pressure pump and then concentrated to a moisture content of about 15-16% to obtain a concentrate.
다음으로, 상기 농축액을 건조한 후, 파쇄하여 차나무뿌리 추출물 분말을 수득하였다.Next, the concentrate was dried and crushed to obtain tea tree root extract powder.
실험예 1 : 항산화, 항염증 기능 효과 분석Experimental Example 1: Analysis of antioxidant and anti-inflammatory function effects
상기 준비예 1의 차나무뿌리 추출물의 발효분말 및 비교준비예 1의 차나무뿌리 추출물의 분말에 대한 100ug/mL, 300ug/mL, 500 ug/mL 농도에서의 SOD 유사 활성(SOD-like Activity, superoxide dismutase activity) 및 아질산염 소거활성(Nitrite Scavenging Activity)을 분석을 수행하였으며, 그 결과를 하기 표 1에 나타내었다.SOD-like activity (superoxide dismutase) at concentrations of 100 ug/mL, 300 ug/mL, and 500 ug/mL for the fermented powder of the tea tree root extract of Preparation Example 1 and the powder of the tea tree root extract of Comparative Preparation Example 1 activity) and nitrite scavenging activity were analyzed, and the results are shown in Table 1 below.
이때, SOD유사활성은 과산화수소(H2O2)로 전환시키는 반응을 촉매하는 피로갈롤(Pyrogallol)의 생성량을 측정하여 나타내었으며, 시료(100ug/mL, 300ug/mL, 500 ug/mL)에 트리스-염화수소 완충액(Tris-Hcl buffer, 50 mM tris(hydroxymethyl) amino-methane + 10 mM EDTA, pH 8.5)을 이용하여 pH 8.5로 조절된 시료 액을 만들어 시료액 260 ㎕와 7.2 mM 피로갈롤 20 ㎕를 가하고 상온에서 10분간 방치 한 후 1N 염화수소 10 ㎕로 반응을 정지시킨 후, 산화된 피로갈롤의 흡광도를 420 nm에서 측정하였다. SOD 유사활성은 시료 첨가구 및 무 첨가구의 흡광도 차이를 백분율로 나타내었다.At this time, SOD-like activity was expressed by measuring the amount of pyrogallol produced, which catalyzes the reaction to convert to hydrogen peroxide (H 2 O 2 ), and Tris was added to the samples (100 ug/mL, 300 ug/mL, 500 ug/mL). -Make a sample solution adjusted to pH 8.5 using hydrogen chloride buffer (Tris-Hcl buffer, 50 mM tris(hydroxymethyl) amino-methane + 10 mM EDTA, pH 8.5) and add 260 ㎕ of sample solution and 20 ㎕ of 7.2 mM pyrogallol. After adding and leaving at room temperature for 10 minutes, the reaction was stopped with 10 ㎕ of 1N hydrogen chloride, and the absorbance of oxidized pyrogallol was measured at 420 nm. SOD-like activity was expressed as a percentage of the difference in absorbance between the sample added and the sample not added.
아질산염 소거활성은 Raw 264.7 세포주(마우스 루케믹(leukaemic) 단핵구 대식세포): 10% 소태아혈청(FBS), 페니실린(penicillin, 100U/㎖)과 스트렙토마이신(streptomycin, 100㎍/㎖)이 첨가된 DMEM 배지(Dulbecco's modified Eagle's medium)를 사용하여 37℃, 5% CO2 조건의 배양기에서 배양하였다. 대식세포를 96-웰 접시에 1×105 세포/웰의 농도로 분주되도록 1×106 세포/㎖의 세포를 100㎕씩 넣고 37℃, 5% CO2 조건의 배양기에서 24시간 동안 배양한 후, 배지를 버리고 배양세포 표면을 인산완충식염수(phosphate buffered saline,PBS) 용액으로 씻어주었다. 지질다당체(lipopolysaccharide, LPS, 1㎍/㎖), 배지에 녹인 시료(100, 300, 500㎍/㎖)를 각 웰에 처리하고 24시간 동안 배양하였다. 배양이 끝난 뒤 상층액과 같은 양의 그리스 시약(Griss reagent, 5% 인산용액에 0.1% N-1 나프틸에틸렌다이아민(N-1 naphthylethylenediamine)과 1% 설파닐아미드(sulfanilamide)가 1:1 비율로 존재)을 처리해 실온에서 10분 방치 후 마이크로플레이트 리더(microplate reader, TECAN, CA, USA)를 이용하여 545 nm에서 흡광도를 측정하였다. Nitrite scavenging activity was measured in Raw 264.7 cell line (mouse leukaemic monocyte macrophage): 10% fetal bovine serum (FBS), penicillin (100U/ml) and streptomycin (100㎍/ml) were added. 37°C, 5% CO using DMEM medium (Dulbecco's modified Eagle's medium)2 Cultured in an incubator under certain conditions. Macrophages were seeded at 1×10 in a 96-well dish.5 Divide at a concentration of 1×10 cells/well.6 Add 100㎕ of cells/ml each and incubate at 37℃, 5% CO.2 After culturing in the incubator for 24 hours, the medium was discarded and the surface of the cultured cells was washed with phosphate buffered saline (PBS) solution. Lipopolysaccharide (LPS, 1㎍/㎖) and samples (100, 300, 500㎍/㎖) dissolved in medium were added to each well and cultured for 24 hours. After incubation, the same amount of Griss reagent as the supernatant (0.1% N-1 naphthylethylenediamine and 1% sulfanilamide in 5% phosphoric acid solution) was added 1:1. ratio) was treated and left at room temperature for 10 minutes, and then the absorbance was measured at 545 nm using a microplate reader (TECAN, CA, USA).
(SOD-like Activity)SOD-like activity
(SOD-like Activity)
(Nitrite Scavenging Activity)Nitrite scavenging activity
(Nitrite Scavenging Activity)
상기 표 1을 SOD 유사활성 및 아질산염 소거활성 측정 결과를 살펴보면, 준비예 1의 차나무뿌리 추출물의 발효물 및 비교준비예 1의 차나무뿌리 추출물 모두 농도 의존적으로 항산화 및 항염 효과가 있는 것을 확인할 수 있었다. Looking at the results of measuring SOD-like activity and nitrite scavenging activity in Table 1 above, it was confirmed that both the fermented product of the Camellia root extract of Preparation Example 1 and the Camellia root extract of Comparative Preparation Example 1 had antioxidant and anti-inflammatory effects in a concentration-dependent manner.
그러나, 준비예 1의 차나무뿌리 추출물의 발효물이 비발효물인 비교준비예 1의 차나무뿌리 추출물 보다 매우 높은 SOD 유사활성(항산화) 및 아질산염 소거활성(항염) 효과가 있음을 확인할 수 있었다. However, it was confirmed that the fermented product of the tea tree root extract of Preparation Example 1 had much higher SOD-like activity (antioxidant) and nitrite scavenging activity (anti-inflammatory) effects than the non-fermented product of the tea tree root extract of Comparative Preparation Example 1.
실험예 2 : 항당뇨 기능 효과 분석Experimental Example 2: Analysis of anti-diabetic function effect
상기 준비예 1의 차나무뿌리 추출물의 발효분말 및 비교준비예 1의 차나무뿌리 추출물의 분말의 항당뇨 활성 효과를 확인하기 위하여, PTP1B(Protein tyrosine phosphatase 1B) 억제활성 실험 및 α-글루코시다아제(α-glucosidase) 억제활성 실험을 수행하였고, 그 결과를 하기 표 2에 나타내었다. In order to confirm the anti-diabetic activity effect of the fermented powder of the tea tree root extract of Preparation Example 1 and the powder of the tea tree root extract of Comparative Preparation Example 1, PTP1B (Protein tyrosine phosphatase 1B) inhibitory activity test and α-glucosidase (α -glucosidase) inhibitory activity experiment was performed, and the results are shown in Table 2 below.
(1) PTP1B(Protein tyrosine phosphatase 1B) 억제활성 실험 방법(1) PTP1B (Protein tyrosine phosphatase 1B) inhibitory activity test method
PTP1B(Protein tyrosine phosphatase 1B)의 억제 활성을 평가하는 방법은 Na et al.의 방법을 변형하여 실험하였다. PTP1B(human, recombinant) 효소는 BIOMOL International LP로부터 구입하였다. 효소의 활성은 pNPP(pnitrophenyl phosphate)를 기질로서 사용하여 측정하였다. 96 웰 마이크로타이터 플레이트에 반응 혼합물의 총 부피를 100 ㎕로 하였다. 먼저 여러 농도의 샘플 10 ㎕와 효소 10 ㎕, 그리고 PTP1B 버퍼[50 mM citrate buffer (pH 6.0), 0.1 M NaCl, 1 mM EDTA, 1 mM DTT] 30 ㎕를 넣어 35℃에서 5~10분간 전배양을 시켰다. 그리고, 기질(pNPP) 50 ㎕를 첨가하여 35℃에서 20분간 배양시킨 후 10 M NaOH를 10 ㎕를 넣어 반응을 종결시켰다. 이 후 마이크로플레이트리더 분광광도계(Molecular Devices, VERSA max, CA, USA)로 405 nm에서 흡광도를 측정하였으며 양성 대조구로 우르솔릭산(ursolic acid)을 사용하였다. PTP1B 억제 활성은 식 2를 이용하여 구한 후, IC50 값으로 환산하였다.The method of evaluating the inhibitory activity of PTP1B (Protein tyrosine phosphatase 1B) was tested by modifying the method of Na et al. PTP1B (human, recombinant) enzyme was purchased from BIOMOL International LP. Enzyme activity was measured using pNPP (pnitrophenyl phosphate) as a substrate. The total volume of the reaction mixture in a 96 well microtiter plate was 100 μl. First, add 10 ㎕ of samples of various concentrations, 10 ㎕ of enzyme, and 30 ㎕ of PTP1B buffer [50 mM citrate buffer (pH 6.0), 0.1 M NaCl, 1 mM EDTA, 1 mM DTT] and pre-incubate at 35°C for 5 to 10 minutes. I ordered it. Then, 50 μl of substrate (pNPP) was added and incubated at 35°C for 20 minutes, and then 10 μl of 10 M NaOH was added to terminate the reaction. Afterwards, the absorbance was measured at 405 nm using a microplate reader spectrophotometer (Molecular Devices, VERSA max, CA, USA), and ursolic acid was used as a positive control. PTP1B inhibitory activity was calculated using Equation 2 and then converted to IC 50 value.
[식 1][Equation 1]
PTP1B 억제활성(%) = {1-(ASam - ASam-C)/ACont} × 100%PTP1B inhibitory activity (%) = {1-(A Sam - A Sam-C )/A Cont } × 100%
식 1에서, ASam는 측정시료를 넣었을 때의 흡광도이고, ASam-C는 측정시료를 넣고 pNPP를 넣지 않았을 때의 흡광도이며, Acont는 측정시료를 넣지 않았을 때의 흡광이다.In equation 1, A Sam is the absorbance when the measurement sample is added, A Sam-C is the absorbance when the measurement sample is added and pNPP is not added, and A cont is the absorbance when the measurement sample is not added.
(2) α-글루코시다아제(α-glucosidase) 억제활성 실험 방법(2) α-glucosidase inhibitory activity test method
α-글루코시다아제 효소의 억제활성을 측정하기 위해서 Li et al의 방법을 수정하여 실시하였다. 각각의 웰에 100 mM 인산 버퍼(pH 6.8) 20 ㎕와 10% DMSO에 녹인 여러 농도의 샘플 20 ㎕를 넣었다. 그리고 기질로 사용된 100 mM 인산완충액(pH 6.8)에 녹인 2.5 mM pNPG 20 ㎕를 넣은 후, 효소인 0.2 unit/mL α-글루코시다아제를 10mM 인산완충액(pH 6.8)에 녹여 20 ㎕를 넣었다. 37℃에서 15분 동안 배양시킨 후 반응을 종결시키기 위해 0.2 M 탄산나트륨 용액 80 ㎕를 넣었다. 이후 405 nm에서 마이크로플레이트 리더 분광광도계(Molecular Devices, VERSA max, CA, USA)를 사용하여 흡광도를 측정하였으며 아카보스(acarbose)를 양성 대조구로 사용하였다. α-글루코시다아제 억제활성은 하기 식 2를 이용하여 억제율을 구한 후, IC50 값으로 환산하였다.[식 2] To measure the inhibitory activity of α-glucosidase enzyme, the method of Li et al was modified. 20 μl of 100 mM phosphate buffer (pH 6.8) and 20 μl of samples of various concentrations dissolved in 10% DMSO were added to each well. Then, 20 ㎕ of 2.5 mM pNPG dissolved in 100 mM phosphate buffer (pH 6.8) used as a substrate was added, and then 20 ㎕ of 0.2 unit/mL α-glucosidase, an enzyme, dissolved in 10 mM phosphate buffer (pH 6.8) was added. After incubation at 37°C for 15 minutes, 80 μl of 0.2 M sodium carbonate solution was added to terminate the reaction. Afterwards, the absorbance was measured using a microplate reader spectrophotometer (Molecular Devices, VERSA max, CA, USA) at 405 nm, and acarbose was used as a positive control. α-Glucosidase inhibitory activity was determined by calculating the inhibition rate using Equation 2 below, IC50 Converted to value [Equation 2]
α-글루코시다아제 억제활성(%) = {1-(ASam - ASam-C)/ACont}×100%α-Glucosidase inhibitory activity (%) = {1-(A Sam - A Sam-C )/A Cont }×100%
식 2에서, ASam는 측정시료를 넣었을 때의 흡광도이고, ASam-C: 측정시료를 넣고 pNPG를 넣지 않았을 때의 흡광도이며, Acont는 측정시료를 넣지 않았을 때의 흡광이다.In equation 2, A Sam is the absorbance when the measurement sample is added, A Sam-C is the absorbance when the measurement sample is added and pNPG is not added, and A cont is the absorbance when the measurement sample is not added.
(IC50, ㎍/mL)α-glucosidase inhibitory activity
(IC 50 , ㎍/mL)
상기 표 2의 항당뇨 활성 효과를 측정 결과를 살펴보면, 준비예 1에서 제조한 차나무뿌리 추출물의 발효 분말은 양성대조군인 우르솔릭산 및 아카보스 보다는 낮지만, PTP1B 억제 활성 효과 및 α-글루코시다아제 억제활성 효과가 있음을 확인할 수 있었다. 하지만, 발효시키지 않은 차나무뿌리 추출물인 비교준비예 1의 경우, 준비예 1과 비교할 때, 항당뇨 활성 효과가 상대적으로 매우 낮은 결과를 보였다. Looking at the results of measuring the anti-diabetic activity effect in Table 2, the fermented powder of the tea tree root extract prepared in Preparation Example 1 has lower PTP1B inhibitory activity and α-glucosidase inhibitory activity than the positive controls ursolic acid and acarbose. It was confirmed that it was effective. However, in the case of Comparative Preparation Example 1, which was an unfermented tea tree root extract, the anti-diabetic activity effect was relatively very low compared to Preparation Example 1.
준비예 2 : 유자 혼합분말의 제조Preparation Example 2: Preparation of citron mixed powder
전라남도 남원시에서 2020년에 수확한 유자를 준비하였다. 준비한 유자를 착즙기를 이용하여 착즙하여 유자 원액을 제조하고, 제조한 유자 원액을 동결건조한 후, 분쇄기를 이용하여 분쇄하여 평균입도가 0.5mm인 유자 원액 분말을 제조하였다. 또한, 착즙한 다음 나오는 부산물인 유자 과피는 열풍건조한 후, 분쇄기를 이용하여 분쇄하여 평균입도가 0.5mm인 유자 과피 분말을 제조하였다.Citrons harvested in 2020 were prepared in Namwon-si, Jeollanam-do. The prepared citron was squeezed using a juicer to prepare a citron solution. The prepared citron solution was freeze-dried and then pulverized using a grinder to prepare a citron solution powder with an average particle size of 0.5 mm. In addition, the citron peel, which is a by-product after juice extraction, was dried with hot air and then pulverized using a grinder to prepare citron peel powder with an average particle size of 0.5 mm.
다음으로, 상기 유자 원액 분말 및 유자 과피 분말을 1 : 4 중량비로 혼합하여 유자 혼합분말을 제조하였다.Next, citron mixed powder was prepared by mixing the citron juice powder and citron peel powder at a weight ratio of 1:4.
준비예 3 : 모과 추출물의 제조Preparation Example 3: Preparation of quince extract
분쇄한 모과나무의 열매 300g을 증류수로 90℃ 조건 하에서 6시간 동안 열수추출하고, 여과지로 여과한 후, 여액을 감압 농축하여 모과 추출물을 제조하였다.300 g of crushed quince fruit was subjected to hot water extraction with distilled water at 90°C for 6 hours, filtered through filter paper, and the filtrate was concentrated under reduced pressure to prepare a quince extract.
실시례 1 : 항당뇨 무설탕 유자차의 제조Example 1: Preparation of anti-diabetic sugar-free citron tea
(1) 준비예 2의 유자 혼합분말 및 준비예 1의 차나무뿌리 추출물의 발효 분말을 1 : 0.12 중량비로 혼합하여 유자 복합분말을 제조하였다.(1) Citron composite powder was prepared by mixing the citron mixed powder of Preparation Example 2 and the fermented powder of the tea tree root extract of Preparation Example 1 at a weight ratio of 1:0.12.
(2) 다음으로, 상기 유자 복합분말 100 중량부에 대하여, 당류 70 중량부, 준 및 물 10중량부를 혼합하여 유자 조성물을 제조하였다. 이때, 당류로서 전체 중량%에 대하여 맥아당 40 중량%, 올리고당 30 중량% 및 갈락토스 30 중량%가 혼합된 것을 사용하였다.(2) Next, a citron composition was prepared by mixing 70 parts by weight of sugar and 10 parts by weight of citron and water with 100 parts by weight of the citron complex powder. At this time, a mixture of 40% by weight of maltose, 30% by weight of oligosaccharides, and 30% by weight of galactose based on the total weight% of the sugars was used.
(3) 제조한 유자 조성물을 90℃에서 5분 동안 살균하고, 살균한 유자 혼합물을 삼투압기에 투입하여 유자 조성물의 전체 수분 중 60%를 제거하여 농축함으로서 항당뇨 무설탕 유자차를 제조하였다.(3) The prepared citron composition was sterilized at 90°C for 5 minutes, and the sterilized citron mixture was placed in an osmosis machine to remove 60% of the total moisture of the citron composition and concentrate it to prepare anti-diabetic sugar-free citron tea.
실시례 2 Example 2
(1) 실시례 1과 동일한 유자 복합분말을 제조하였다.(1) The same citron complex powder as in Example 1 was prepared.
(2) 다음으로, 상기 유자 복합분말 100 중량부에 대하여, 당류 70 중량부, 준비예 2에서 제조한 모과 추출물 10 중량부 및 물 10중량부를 혼합하여 유자 조성물을 제조하였다. 이때, 당류로서 전체 중량%에 대하여 맥아당 40 중량%, 올리고당 30 중량% 및 갈락토스 30 중량%가 혼합된 것을 사용하였다.(2) Next, a citron composition was prepared by mixing 70 parts by weight of saccharides, 10 parts by weight of the quince extract prepared in Preparation Example 2, and 10 parts by weight of water with respect to 100 parts by weight of the citron complex powder. At this time, a mixture of 40% by weight of maltose, 30% by weight of oligosaccharides, and 30% by weight of galactose based on the total weight% of the sugars was used.
(3) 제조한 유자 조성물을 90℃에서 5분 동안 살균하고, 살균한 유자 혼합물을 삼투압기에 투입하여 유자 조성물의 전체 수분 중 60%를 제거하여 농축함으로서 항당뇨 무설탕 유자차를 제조하였다.(3) The prepared citron composition was sterilized at 90°C for 5 minutes, and the sterilized citron mixture was placed in an osmosis machine to remove 60% of the total moisture of the citron composition and concentrate it to prepare anti-diabetic sugar-free citron tea.
실시례 3 ~ 4 Examples 3 to 4
상기 실시례 2와 동일한 방법으로 항당뇨 무설탕 유자차를 제조하되, 유자 복합분말 내 유자 혼합분말 및 차나무뿌리 추출물 발효분말 혼합비를 하기 표 2와 같이 달리하여, 항당뇨 무설탕 유자차를 각각 제조하여 실시례 3 및 실시례 4를 각각 실시하였다.Anti-diabetic sugar-free citron tea was prepared in the same manner as in Example 2, but the mixing ratio of the citron mixed powder and the fermented tea tree root extract powder in the citron complex powder was changed as shown in Table 2 below, and the anti-diabetic sugar-free citron tea was prepared respectively, Example 3 and Example 4 were carried out, respectively.
실시례 5 ~ 6Examples 5 to 6
상기 실시례 2와 동일한 방법으로 항당뇨 무설탕 유자차를 제조하되, 실시례 1과 달리 준비예 2에서 제조된 유자 원액 분말 및 유자 과피 분말을 1 : 5중량비로 혼합하여 유자 혼합분말을 제조한 후, 이를 이용하여 유자 복합 분말을 제조한 다음, 이를 이용하여 항당뇨 무설탕 유자차를 제조하여, 실시례 5를 실시하였다.Anti-diabetic sugar-free citron tea was prepared in the same manner as in Example 2, except that, unlike Example 1, the citron raw powder and citron peel powder prepared in Preparation Example 2 were mixed at a weight ratio of 1:5 to prepare a citron mixed powder, Using this, citron complex powder was manufactured, and then anti-diabetic sugar-free citron tea was prepared using this, and Example 5 was performed.
또한, 유자 원액 분말 및 유자 과피 분말을 1 : 3 중량비로 혼합하여 유자 혼합분말을 제조한 후, 이를 이용하여 유자 복합 분말을 제조한 다음, 실시례 1과 동일한 방법으로 항당뇨 무설탕 유자차를 제조하여 실시례 6을 실시하였다.In addition, citron mixed powder was prepared by mixing citron juice powder and citron peel powder at a weight ratio of 1:3, and then used to prepare citron composite powder, and then anti-diabetic sugar-free citron tea was prepared in the same manner as in Example 1. Example 6 was carried out.
실시례 7 ~ 8Examples 7 to 8
상기 실시례 2와 동일한 방법으로 항당뇨 무설탕 유자차를 제조하되, 유자 복합분말 100 중량부에 대하여 당류 사용량을 하기 표 2와 같이, 60 중량부 및 80 중량부를 사용하여 실시례 7 ~ 8을 각각 실시하였다.Anti-diabetic sugar-free citron tea was prepared in the same manner as in Example 2, but Examples 7 and 8 were performed using 60 parts by weight and 80 parts by weight of sugar, respectively, as shown in Table 2, based on 100 parts by weight of citron complex powder. did.
비교예 1 Comparative Example 1
상기 실시례 2와 동일한 방법으로 항당뇨 무설탕 유자차를 제조하되, 유자 복합분말 내 유자 혼합분말 및 차나무뿌리 추출물 발효분말 혼합비를 하기 표 2와 같이 달리하여, 항당뇨 무설탕 유자차를 각각 제조하여 비교예 1을 실시하였다.Anti-diabetic sugar-free citron tea was prepared in the same manner as in Example 2, but the mixing ratio of the citron mixed powder and the fermented tea tree root extract powder in the citron complex powder was changed as shown in Table 2 below, and the anti-diabetic sugar-free citron tea was prepared, respectively, Comparative Example 1 was carried out.
비교예 2 ~ 3Comparative Examples 2 to 3
상기 실시례 2와 동일한 방법으로 항당뇨 무설탕 유자차를 제조하되, 실시례 1과 달리 준비예 2에서 제조된 유자 원액 분말 및 유자 과피 분말을 1 : 7중량비로 혼합하여 유자 혼합분말을 제조한 후, 이를 이용하여 유자 복합 분말을 제조한 다음, 이를 이용하여 항당뇨 무설탕 유자차를 제조하여, 비교예 2를 실시하였다.Antidiabetic sugar-free citron tea was prepared in the same manner as in Example 2, except that, unlike Example 1, the citron raw powder and citron peel powder prepared in Preparation Example 2 were mixed at a weight ratio of 1:7 to prepare a citron mixed powder, Citron complex powder was manufactured using this, and then anti-diabetic sugar-free citron tea was prepared using this, and Comparative Example 2 was performed.
또한, 유자 원액 분말만을 사용하여 유자 복합 분말을 제조한 다음, 실시례 1과 동일한 방법으로 항당뇨 무설탕 유자차를 제조하여 비교예 3을 실시하였다.In addition, citron composite powder was prepared using only citron juice powder, and then anti-diabetic sugar-free citron tea was prepared in the same manner as Example 1, and Comparative Example 3 was performed.
비교예 4 ~ 5Comparative Examples 4 to 5
상기 실시례 2와 동일한 방법으로 항당뇨 무설탕 유자차를 제조하되, 유자 복합분말 100 중량부에 대하여 당류 사용량을 하기 표 2와 같이, 40 중량부 및 90 중량부를 사용하여 비교예 4 ~ 5를 각각 실시하였다.Anti-diabetic sugar-free citron tea was prepared in the same manner as in Example 2, but Comparative Examples 4 to 5 were performed using 40 parts by weight and 90 parts by weight of sugar, respectively, as shown in Table 2 below, based on 100 parts by weight of citron complex powder. did.
비교예 6Comparative Example 6
상기 실시례 2와 동일한 방법으로 항당뇨 무설탕 유자차를 제조하되, 유자 조성물 제조시, 모과 추출물을 20 중량부 사용하여, 항당뇨 무설탕 유자차를 제조하였다. Anti-diabetic sugar-free citron tea was prepared in the same manner as in Example 2, except that when preparing the citron composition, 20 parts by weight of quince extract was used to prepare anti-diabetic sugar-free citron tea.
유자 원액 분말 및
유자 과피 분말 혼합비 (중량비)Citron mixed powder
Yuzu juice powder and
Citron rind powder mixing ratio (weight ratio)
(중량비)Mixing ratio of citron mixed powder and tea tree root extract fermented powder
(weight ratio)
(중량부)Sugar usage
(part by weight)
추출물
사용량
(중량부)Quince
extract
usage
(part by weight)
실험예 1 : 관능 평가Experimental Example 1: Sensory evaluation
상기 실시례 1 ~ 8 및 비교예 1 ~ 6에서 제조한 항당뇨 무설탕 유자차 각각에 대하여 관능적 특성을 평가하여 하기 표 4에 나타내었다.The sensory properties of the anti-diabetic sugar-free citron tea prepared in Examples 1 to 8 and Comparative Examples 1 to 6 were evaluated and are shown in Table 4 below.
구체적으로, 100명의 훈련된 관능평가요원이 각각 시식하도록 하여 7점법에 의한 맛(단맛, 쓴맛, 떫은 맛의 종합적인 맛 평가), 향(flavor) 및 전체적인 기호도(overall preference)를 평가하였다(1-매우 나쁘다, 2-나쁘다, 3-약간 나쁘다, 4-보통이다, 5-약간 좋다, 6-좋다, 7-매우 좋다.).Specifically, 100 trained sensory evaluators each tasted the product and evaluated taste (comprehensive taste evaluation of sweetness, bitterness, and astringency), flavor, and overall preference using the 7-point method (1 -Very bad, 2-Bad, 3-Slightly bad, 4-Average, 5-Slightly good, 6-Good, 7-Very good.)
기호도(점)Overall
Symbol (dot)
표 4의 관능 평가 결과를 살펴보면, 실시례 1 ~ 8은 맛, 향 및 전체적인 기호도에서 전반적으로 높은 평가를 받았다. 그리고, 모과 추출물을 사용하지 않은 실시례 1 보다는 실시례 2가 상대적으로 더 높은 관능 평가 결과를 보였다.Looking at the sensory evaluation results in Table 4, Examples 1 to 8 received overall high evaluations in taste, aroma, and overall preference. In addition, Example 2 showed relatively higher sensory evaluation results than Example 1, which did not use quince extract.
이에 반해, 차나무뿌리 추출물 발효 분말을 유자 혼합분말에 대하여 0.20 중량비를 초과한 0.23 중량비를 사용한 비교예 1의 경우, 맛이 크게 떨어졌는데, 이는 끝맛이 다소 떫은 맛이 난다는 평가를 받았다.On the other hand, in the case of Comparative Example 1, in which the fermented tea tree root extract powder was used at a weight ratio of 0.23, which exceeded the weight ratio of 0.20 with respect to the citron mixed powder, the taste was greatly reduced, which was evaluated as having a somewhat astringent taste.
또한, 유자 혼합분말 내 유자 과피 분말을 유자 원액 분말에 대해 5 중량비 초과한 7 중량비를 사용한 비교예 2의 경우, 실시례 5와 비교할 때, 오히려 맛이 크게 떨어지는 평가를 받았으며, 유자 과피 분말을 사용하지 않은 비교예 3의 경우, 맛과 향 모두 떨어지는 평가를 받았다.In addition, in the case of Comparative Example 2, in which the citron peel powder in the citron mixed powder was used at a weight ratio of 7, which exceeded the 5 weight ratio with respect to the citron raw liquid powder, the taste was evaluated to be significantly inferior compared to Example 5, and citron peel powder was used. In the case of Comparative Example 3, which was not used, both taste and aroma were evaluated as poor.
그리고, 당류를 60 중량부 미만인 40 중량부를 사용한 비교예 4의 경우, 실시례 7과 비교할 때, 맛과 기호도가 크게 감소하는 결과를 받았으며, 당류를 80 중량부 초과한 90 중량부를 사용한 비교예 5의 경우, 실시례 8과 비교할 때, 오히려 맛이 떨어지는 결과를 받았다.In addition, in the case of Comparative Example 4 using 40 parts by weight of sugars, which is less than 60 parts by weight, the taste and preference were significantly reduced compared to Example 7, and in Comparative Example 5, which used 90 parts by weight of sugars exceeding 80 parts by weight. In the case of, compared to Example 8, the result was that the taste was rather inferior.
또한, 모과 추출물을 20 중량부로 사용한 비교예 6은 실시례 1과 비교할 때, 맛과 향이 오히려 감소하는 결과를 보였다.In addition, Comparative Example 6, in which 20 parts by weight of quince extract was used, showed a decrease in taste and aroma compared to Example 1.
본 발명의 단순한 변형이나 변경은 이 분야의 통상의 지식을 가진 자에 의해서 용이하게 실시될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.Simple modifications or changes to the present invention can be easily implemented by those skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.
상기 실시례 및 실험예를 통하여, 본 발명 유자차는 항산화, 항염증으로 인한 항산화뿐만 아니라, PTP1B 억제 활성 및 α-글루코시다아제 억제 활성을 통한 항당뇨 효과가 있는 재료를 포함하는 기능성 유자차를 제공할 수 있으며, 설탕을 사용하지 않으면서도 맛과 향이 좋은 상품성이 우수한 무설탕 유자차를 제공할 수 있음을 확인할 수 있었다.Through the above examples and experimental examples, the citron tea of the present invention provides a functional citron tea containing ingredients that not only have antioxidant and anti-inflammatory effects, but also have anti-diabetic effects through PTP1B inhibitory activity and α-glucosidase inhibitory activity. It was confirmed that it is possible to provide sugar-free citron tea with excellent marketability and good taste and aroma without using sugar.
Claims (6)
준비한 유자 복합분말에 당류 및 물을 혼합하여 유자 조성물을 제조하는 제2단계; 및
상기 유자 조성물을 살균하고, 농축하여 무설탕 유자차를 제조하는 제3단계; 를 포함하고,
상기 유자 복합분말은 유자 원액 분말과 유자 과피 분말을 혼합한 유자 혼합분말 및 차나무(Camellia sinensis L.)뿌리 추출물의 발효 분말을 포함하며,
상기 당류는 설탕을 포함하지 않는 것을 특징으로 하는 항당뇨 무설탕 유자차의 제조방법.
The first step of preparing citron complex powder;
A second step of preparing a citron composition by mixing the prepared citron complex powder with sugars and water; and
A third step of producing sugar-free citron tea by sterilizing and concentrating the citron composition; Including,
The citron complex powder includes citron mixed powder mixed with citron juice powder and citron peel powder and fermented powder of Camellia sinensis L. root extract,
A method for producing anti-diabetic sugar-free citron tea, characterized in that the sugars do not contain sugar.
상기 당류는 맥아당(Maltose), 올리고당(oligosaccharide) 및 갈라토스(galactose)가 혼합된 것이고,
상기 당류는 전체 중량%에 대하여 맥아당 30 ~ 50 중량%, 올리고당 20 ~ 40 중량% 및 갈락토스 20 ~ 40 중량%가 혼합된 것을 특징으로 하는 항당뇨 무설탕 유자차의 제조방법.
According to paragraph 1,
The sugars are a mixture of maltose, oligosaccharide, and galactose,
A method for producing anti-diabetic sugar-free citron tea, characterized in that the sugars are a mixture of 30 to 50% by weight of maltose, 20 to 40% by weight of oligosaccharides, and 20 to 40% by weight of galactose based on the total weight%.
상기 유자 조성물은 유자 복합분말 100 중량부에 대하여, 당류 60 ~ 80 중량부 및 물 1 ~ 20 중량부가 혼합된 것이고,
상기 유자 조성물은 유자 복합분말 100 중량부에 대하여, 모과 추출물 5 ~ 15 중량부가 더 혼합된 것이며,
상기 모과 추출물은 모과나무의 열매를 80 ~ 110℃의 온도의 열수를 용매로 하여 추출한 것을 특징으로 하는 항당뇨 무설탕 유자차의 제조방법.
According to paragraph 1,
The citron composition is a mixture of 60 to 80 parts by weight of sugar and 1 to 20 parts by weight of water based on 100 parts by weight of citron complex powder,
The citron composition is a mixture of 5 to 15 parts by weight of quince extract based on 100 parts by weight of citron complex powder,
The quince extract is a method of producing anti-diabetic sugar-free citron tea, characterized in that the quince extract is extracted from the fruit of the quince tree using hot water at a temperature of 80 to 110 ° C. as a solvent.
상기 차나무뿌리 추출의 발효 분말은,
차나무뿌리 분말을 C1~C4의 알코올 수용액으로 추출시켜서 알코올 추출물을 수득하는 1-1단계;
상기 알코올 추출물에 발효균을 접종하여 발효물을 수득하는 1-2단계;
상기 발효물을 농축을 수행하여 농축물을 수득하는 1-3단계; 및
상기 농축물을 건조 및 파쇄하여 차나무뿌리 추출물의 발효분말을 수득하는 1-4단계;를 포함하는 공정을 수행하여 제조한 것을 특징으로 하는 항당뇨 무설탕 유자차의 제조방법.
According to paragraph 1,
The fermented powder of the tea tree root extract,
Step 1-1 of extracting tea tree root powder with an aqueous alcohol solution of C 1 to C 4 to obtain an alcohol extract;
Steps 1-2 of inoculating the alcohol extract with fermenting bacteria to obtain a fermented product;
Steps 1-3 of concentrating the fermented product to obtain a concentrate; and
A method for producing anti-diabetic sugar-free citron tea, characterized in that it is manufactured by performing a process comprising steps 1-4 of drying and crushing the concentrate to obtain a fermented powder of the tea tree root extract.
상기 유자 혼합분말은 유자 원액 분말 및 유자 과피 분말을 1 : 3 ~ 5 중량비로 혼합한 것을 특징으로 하는 항당뇨 무설탕 유자차의 제조방법.
According to paragraph 1,
The citron mixed powder is a method of producing anti-diabetic sugar-free citron tea, characterized in that citron juice powder and citron peel powder are mixed at a weight ratio of 1:3 to 5.
상기 무설탕 유자차는 유자 복합분말, 당류, 모과 추출물 및 물을 포함하고, 상기 당류는 전체 중량%에 대하여 맥아당 30 ~ 50 중량%, 올리고당 20 ~ 40 중량% 및 갈락토스 20 ~ 40 중량%로 포함하며,
유자 복합분말 100 중량부에 대하여, 당류 50 ~ 70 중량부, 모과 추출물 5 ~ 15 중량부 및 물 1 ~ 20 중량부를 포함하는 것을 특징으로 하는 항당뇨 무설탕 유자차.As a sugar-free citron tea that does not contain sugar,
The sugar-free citron tea contains citron complex powder, sugars, quince extract, and water, and the sugars include 30 to 50% by weight of malt sugar, 20 to 40% by weight of oligosaccharides, and 20 to 40% by weight of galactose, based on the total weight%,
Anti-diabetic sugar-free citron tea comprising 50 to 70 parts by weight of sugar, 5 to 15 parts by weight of quince extract, and 1 to 20 parts by weight of water, based on 100 parts by weight of citron complex powder.
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| KR101408969B1 (en) | 2012-07-20 | 2014-06-17 | 이완희 | Sugar free citron tea and method thereof |
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- 2022-05-23 KR KR1020220062960A patent/KR20230163626A/en unknown
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101408969B1 (en) | 2012-07-20 | 2014-06-17 | 이완희 | Sugar free citron tea and method thereof |
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