WO2018097348A1 - Hippophae rhamnoides l. beverage and preparation method therefor - Google Patents

Abstract

The present invention relates to a Hippophae rhamnoides L. beverage and a preparation method therefor and, more specifically, to: a beverage containing a fermentation product of a mixture of fruit juice of Hippophae rhamnoides L., a leaf extract of Hippophae rhamnoides L., and seed oil of Hippophae rhamnoides L.; and a preparation method therefor. The preparation method according to the present invention includes a large amount of various active ingredients contained in Hippophae rhamnoides L., improves the absorption rate of the active ingredient, has improved flavor, has high sitological and preference properties, and has an excellent ergogenic effect, thereby being usable in the preparation of a functional beverage.

Description

Vitamin Tree Drinks and Methods for Making the Same

The present invention relates to a beverage using a vitamin tree and a method for preparing the same, and more particularly, a beverage containing a fermentation product of a mixture of fruit juice of a vitamin tree, a leaf extract of a vitamin tree and seed oil of a vitamin tree, and a method for producing the same. It is about.

The vitamin tree is a deciduous broad-leaved shrub belonging to the family Liliaceae, also known as the hawthorn, and its scientific name is Hippophae rhamnoides L. The English name Sea buckthorn. In Russia, China, and Japan, they are called by Siberian pineapples, sages, and sajee, respectively. Recently, as research has been found to have excellent biologically active substances and nutritional value on leaves, bark, etc., farming cultivation has been expanded to new functional crops in Korea.

Various research fields have been conducted, such as measuring antioxidant activity of vitamin trees, fatty acid contents of vitamin trees, cancer prevention and immune system, and it has been reported that vitamin tree fruit contains beta carotene. In addition, it measures the active ingredient through the instrumental analysis of vitamin tree leaves, and is used to make a variety of foods with vitamin trees.

Recently, it has been actively cultivated throughout northern China and other countries, preventing the loss of soil and saving the earth as a raw material for food and medicine, and is actively researching as a diet medicine recently.

Korean Patent Laid-Open Publication No. 2010-0054772 (name of the invention: vitamin tree extract and fractions thereof) describes an antioxidant including vitamin tree leaf, root or stem extract or an organic solvent fraction thereof as an active ingredient.

However, studies on vitamin trees have not been actively conducted yet, and only some of the antioxidant activities of vitamin trees have been confirmed.

Accordingly, the need for research on various useful ingredients using vitamin trees and the development of medicines or food compositions using the same is more necessary.

It is an object of the present invention to provide a method for producing a flavorful foodstuff and high preference vitamin tree beverage, and a beverage obtained therefrom, which can utilize various active ingredients contained in the vitamin tree.

In order to achieve the above object, the present invention

1) mixing 80 to 94% by weight of the fruit juice of the vitamin tree, 3 to 10% by weight of the leaf extract of the vitamin tree, and 3 to 10% by weight of the seed oil of the vitamin tree;

2) sterilizing the mixture of step 1) by heating in a vacuum; And

3) alcohol fermentation of the sterilized mixture of step 2) provides a method for producing a vitamin tree beverage comprising a.

In addition, the present invention is a manufacturing method according to the present invention, 5 to 15 parts by weight of sucrose sulfur, 5 to 15 parts by weight, 5 to 15 parts by weight, gojija 5 to 15 parts by weight, and 5 to 15 sewage relative to 100 parts by weight of the mixture in step 1) It provides a method for producing a vitamin tree beverage prepared by further mixing any one or two or more herbal extracts selected from the group consisting of parts by weight.

In addition, the present invention prepared by the production method according to the present invention, 80 to 94% by weight of the fruit juice of the vitamin tree, 3 to 10% by weight of the leaf extract of the vitamin tree, and 3 to 10% by weight of the seed oil of the vitamin tree Provide a vitamin tree beverage comprising a mixed fermentation.

The method for preparing a vitamin tree beverage according to the present invention includes a large amount of various active ingredients included in vitamins such as vitamins and omega fatty acids 3, 6, 7, and 9, and the absorption rate is improved by combining these omega fatty acids and vitamins. By lowering the molecular weight through fermentation, the absorption rate is increased, the toxicity is removed, and it is placed in the dark during fermentation to prevent vitamin breakthrough caused by light.

Vitamin C beverages according to the present invention have antibacterial effects, hyperlipidemia, blood pressure or lower limb varicose veins, blood related diseases, such as hepatic function through the high content and absorption of vitamin C derived from the leaves and omega fatty acids derived from seed oil Activating effect, and ergogenic effect.

In particular, the medicinal herb of Sukjihwang, Salvia, Gugija and Sewage may enhance the activity of the vitamin tree beverage, improve flavor and overall taste. In particular, Sukjihwang or sweet ginseng may enhance the antithrombotic effect of the vitamin tree, gojija or sewage may enhance the ergogenic and anti-aging effect.

Hereinafter, the present invention will be described in detail.

The present invention

1) mixing 80 to 94% by weight of the fruit juice of the vitamin tree, 3 to 10% by weight of the leaf extract of the vitamin tree, and 3 to 10% by weight of the seed oil of the vitamin tree;

2) sterilizing the mixture of step 1) by heating in a vacuum; And

3) alcohol fermentation of the sterilized mixture of step 2) provides a method for producing a vitamin tree beverage comprising a.

In the above production method, the fruit juice of the vitamin tree can be obtained by compressing the kernels or the fruiting rate. Specifically,

i) preparing a peeled skin from the vitamin tree;

ii) compressing the prepared flesh to obtain a juice;

iii) homogenizing the obtained juice to a pressure in the range of 20 Mpa to 40 Mpa using a high pressure homogenizer; And

iv) filtering the homogenized fruit juice to obtain a liquid phase.

The juice may contain water together with the flesh, not only contain vitamins together with fatty acids, but may also include a variety of essential amino acids, minerals, nutrients, and the like.

In the above production method, the leaf extract of the vitamin tree can be obtained by extracting the leaves of the vitamin tree as it is or after grinding with water, alcohol or a mixture thereof as a solvent. Specifically,

i) extracting the leaves of the vitamin tree with water, C ₁ to C ₂ alcohols or mixtures thereof to obtain an extract;

ii) filtering the obtained extract; And

ii) concentrating the filtered extract under reduced pressure.

The leaf extract contains a large amount of vitamins, in particular vitamin C may contain a large amount.

In the above production method, the vitamin seed oil can be obtained by supercritical extraction of vitamin seeds. Specifically,

i) neutralizing the seeds of the vitamin tree after acid treatment such as sulfuric acid; And

ii) supercritical extraction of the neutralized seeds to obtain an oil; can be obtained.

The seed oil contains omega fatty acids 3, 9, 7, and 9, and in particular may contain a large amount of omega 3. These omega fatty acids can be combined with vitamins to increase absorption.

In the production method, the fruit juice of the vitamin tree, the leaf extract of the vitamin tree, and the seed oil of the vitamin tree are 80 to 90 parts by weight, 3 to 5 parts by weight, and 3 to 5 parts by weight relative to 100 parts by weight of the total beverage composition. It is preferable to include.

At this time, the seed oil of the vitamin tree should be mixed in an appropriate amount because the fermentation strain is killed if it contains a lot.

In the preparation method, any one or two or more herbal extracts selected from the group consisting of 5 to 15 parts by weight of sucrose, 5 to 15 parts by weight, 5 to 15 parts by weight of wolfberry, and 5 to 15 parts by weight of sewage, relative to 100 parts by weight of the mixture You can mix more.

The herbal medicine can enhance the activity of the vitamin tree beverage, improve flavor and overall preference. In particular, it is possible to enhance the antithrombotic effect by adding sucrose and salvia, and to enhance the ergogenic and anti-aging effects by adding wolfberry or sewage.

In the above production method, sterilization is preferably performed at 90 to 100 ° C. for 10 minutes to 40 minutes, and more preferably at 95 to 100 ° C. for 20 minutes to 30 minutes.

The sterilization is preferably put in a liquid component in a bottle and sterilized in a vacuum. The liquid component can be introduced into the automatic tapping machine and then fed in. For example, the bottled juice can be prevented with a polyethylene cap or a CAP combined with an inner cap of butyl rubber and a steel cap, and prepared for sterilization under vacuum. When the inner cap and the steel cap of polyethylene or butyl rubber are used as the CAP, it is possible to prevent the occurrence of environmental hormones that may be generated during high temperature sterilization. Thereafter, the bottle containing the liquid component may be sterilized for about 10 to 40 minutes in a vacuum high pressure chamber.

The sterilized liquid component can then be rapidly cooled in an automatic cooling water tank. Then, a bacteriological test (total number of strains, coliform group, mold and yeast group, PH, sugar content, total acidity test) may be performed.

In the above production method, the fermentation is preferably put in yeast and maintained at a temperature of 17 to 25 ℃ in the dark for 6 months or more, more preferably for 6 months to 1 year.

The fermentation is to lower the molecular weight to increase the absorption rate, to remove the toxicity, the reason to put in the dark during fermentation is to prevent the destruction of vitamins and the like by light.

In addition, the present invention prepared by the manufacturing method according to the present invention, 80 to 94% by weight of the fruit juice of the vitamin tree, 3 to 10% by weight of the leaf extract of the vitamin tree, and 3 to 10% by weight of the seed oil of the vitamin tree Provide a vitamin tree beverage comprising a mixed fermentation.

The vitamin tree beverage is any one or two or more herbal extracts selected from the group consisting of 5-15 parts by weight of sucrose, 5-15 parts by weight of Salvia, 5-15 parts by weight, and 5-15 parts by weight of sewage, relative to 100 parts by weight of the mixture. You can mix more.

The vitamin tree drink contains a large amount of vitamin C derived from the leaves and omega fatty acids derived from seed oil, etc., the combination can increase the absorption rate, lower the molecular weight through fermentation to increase the absorption rate and eliminate the toxicity. In addition, it has a good total cholesterol and triglyceride reducing effect, an ergogenic increase effect, and an excellent flavor and palatability by increasing the amount and absorption rate of these useful ingredients.

The vitamin tree beverage can enhance the antithrombotic effect by adding sucrose sulfur or sweet ginseng, and can enhance the ergogenic and anti-aging effects by adding wolfberry or sewage.

 The beverage of the present invention is not particularly limited to other ingredients that may be included in addition to the mixed fermentation, and may contain various food supplement additives or natural carbohydrates as additional ingredients, such as conventional foods, depending on the use and formulation.

The natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol, and natural flavoring agents (tauumatin, stevia, etc.) other than those mentioned above. Extracts (eg, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.).

In addition to the above, various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, such as colorants, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH regulators, stabilizers And preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks, and the like.

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

The invention may be better understood by the following examples, which are intended for purposes of illustration of the invention and are not intended to limit the scope of protection defined by the appended claims.

< Example  1>

<1-1> Preparation of Vitamin Nut Juice Juice

Vitamin trees harvested in November-December were purchased from Inner Mongolia, and their stems were removed to obtain fruit, which was then separated into shells and pulp. Then, the separated flesh was juiced using a press, and the oil component of the juice produced after the pressing was left as it was without being removed. Subsequently, a high pressure homogenization process was carried out at a pressure of 30 MPa for finer homogenization of the pulp, and the liquid was filtered through a 120-neck filter network.

<1-2> vitamin Tree leaves  Preparation of Extract

Vitamin tree leaves were selected to remove impurities, and then the water content in the far infrared dryer was 10% or less, and then pulverized to pass through about 40 mesh (mesh) sieve. After extracting the extract by primary extraction at 90 ° C. for 4 hours with 70% ethyl alcohol corresponding to 8 times the weight of the crushed vitamin tree leaves, the extract was separated at 70 ° C. with 70% ethyl alcohol equivalent to 6 times the raw material. Second extraction was performed for 2 hours. After mixing the primary extract and the secondary extract was concentrated under reduced pressure at 50 ℃ to 30 Brix (Brix).

<1-3> Preparation of Vitamin Tree Seed Oil

The seeds obtained from the vitamin tree were neutralized after acid treatment, and the dried cotton seeds were supercritical fluid extraction (SFE) at 200 bar at 350 bar and 60 ° C after hot air drying to obtain seed oil.

<1-4> sterilization

900 g of vitamin tree fruit juice, 50 g of vitamin tree leaf extract and 50 g of vitamin tree seed oil were bottled, and the bottled mixture was blocked with a polyethylene inner cap and a steel cap combined with a CAP and vacuumed at about 30 ° C. at 95 ° C. Sterilized for a minute. After sterilization, rapid cooling was carried out in an automatic coolant tank.

<1-5> fermentation

After the bottle is darkened with aluminum pouches, 0.2% (w / w) of dry yeast (Saccharomyces cerevisiae (Fermivin, France)) is added to the sterilized mixture, followed by alcohol fermentation at 25 ° C. for 6 months. It was.

< Example 2>

900 g vitamin tree fruit juice, 50 g of vitamin tree leaf extract and 50 g of vitamin tree seed oil were additionally mixed with 100 g of sucrose and the rest of the process was performed in the same manner as in <Example 1>.

< Example  3>

900 g of vitamin C fruit juice, 50 g of vitamin tree leaf extract and 50 g of vitamin tree seed oil were additionally mixed with 100 g of Sookji sulfur and 100 g of red ginseng, and the rest of the procedure was performed in the same manner as in <Example 1>.

< Example  4>

900 g of vitamin C fruit juice, 50 g of vitamin tree leaf extract and 50 g of vitamin tree seed oil were used in addition to 50 g of Sukji sulfur, 50 g of Korean ginseng, and 50 g of wolfberry. The rest of the procedure was the same as in <Example 1>. Was performed.

< Example  5>

In addition to 900 g vitamin tree fruit juice, 50 g of vitamin tree leaf extract and 50 g of vitamin tree seed oil, 50 g of Sukji, 50 g of Korean ginseng, 50 g of wolfberry and 50 g of sewage were used, and the rest of the procedure was described in the <Example 1> was performed in the same manner.

< Comparative example  1>

500 g of vitamin tree fruit juice, 250 g of vitamin tree leaf extract, and 250 g of vitamin tree seed oil were used and mixed, and the rest of the procedure was performed in the same manner as in <Example 1>.

< Comparative example  2>

Except for the vitamin tree leaf extract, 900 g of vitamin C fruit juice and 100 g of vitamin tree seed oil were used in a mixture, and the rest of the procedure was performed in the same manner as in <Example 1>.

< Comparative example  3>

Except for the vitamin tree seed oil, 900 g of the vitamin fruit juice and 100 g of the vitamin tree leaf extract were mixed and used, and the rest of the procedure was performed in the same manner as in <Example 1>.

< Comparative example  4>

During fermentation, the fermentation was performed in a dark place, not in the dark, and the rest of the process was performed in the same manner as in <Example 1>.

< Comparative example  5>

The fermentation was carried out for 1 month at 25 ℃, the rest of the process was carried out in the same manner as in Example 1.

< Experimental Example  1> Reduces cholesterol and triglycerides

A clinical trial was conducted with the vitamin tree beverage prepared in the above example. Specifically, three groups of 30 test subjects were classified into three groups, and the change in the concentration of blood lipids was observed after ingesting the vitamin tree beverage according to the present invention for 4 weeks. 300 ml of 100 ml x 3 times a day for 4 weeks were drunk before / after breakfast, lunch and dinner. During the experiment, all subjects were prohibited from using any dietary supplementation, and all items should be recorded separately when using any food other than the food provided by the dormitory.

1) Blood collection

Subjects were fasted for more than 12 hours, and 10 ml of blood was collected from brachial mediastinal vein blood on the day of the experiment. The collected blood vein was centrifuged and serum was separated and stored at -80 ° C.

 2) Blood Lipid Analysis

For serum lipid analysis of the subjects, all the serum stored at −80 ° C. were thawed at room temperature and used for analysis using a COBAS C111 device. Total cholesterol and triglycerides were measured optically using the principle of enzymatic colorimetric method.

The test results measured by the above method are shown in Table 1 below, the levels of cholesterol and triglycerides were all reduced when the beverage was ingested in the examples, and showed an excellent effect compared to the beverage intake of the comparative examples.

	Total Cholesterol Bseline (mg / dl)	After 4 weeks of total cholesterol (mg / dl)	Triglycerides Bseline (mg / dl)	After 4 weeks of triglyceride (mg / dl)
Example 1	200 ± 25	160 ± 5	80 ± 15	60 ± 5
Example 2	200 ± 25	145 ± 10	80 ± 15	50 ± 10
Example 3	200 ± 25	150 ± 5	80 ± 15	55 ± 5
Example 4	200 ± 25	140 ± 10	80 ± 15	45 ± 10
Example 5	200 ± 25	140 ± 10	80 ± 15	45 ± 5
Comparative Example 1	200 ± 25	185 ± 15	80 ± 15	75 ± 15
Comparative Example 2	200 ± 25	190 ± 5	80 ± 15	75 ± 10
Comparative Example 3	200 ± 25	190 ± 10	80 ± 15	70 ± 5
Comparative Example 4	200 ± 25	180 ± 15	80 ± 15	75 ± 10
Comparative Example 5	200 ± 25	185 ± 10	80 ± 15	70 ± 5

< Experimental Example  2> Ergogenic  Enhancement effect

A clinical trial was conducted with the vitamin tree beverage prepared in the above example. Specifically, in order to determine the efficacy of the vitamin tree drink according to the present invention by classifying each of the three experimental groups to 30 athletes, we observed changes in anoxic wave variables after ingestion for 4 weeks. 300 ml of 100 ml x 3 times a day for 4 weeks were drunk before / after breakfast, lunch and dinner. During the experiment, all subjects were prohibited from using any dietary supplementation, and all items should be recorded separately when using any food other than the food provided by the dormitory.

Subjects were fasted for more than 12 hours, and the anaerobic power test was conducted and analyzed by a winggate anaerobic test using a computeraided electrical braked cycleergometer (Lode BV Excalibur Sports, Netherlands). Wing gate test was performed 5 minutes recovery after the first exercise in a single measurement and the second exercise was performed again.

 The test results measured by the above method are shown in Table 2 below, all of the anoxic mean power was increased when the beverage was ingested in the examples, and showed an excellent effect compared to the beverage intake of the comparative examples.

	SGpeak powerBseline (watt / kg)	4 weeks after SGpeak power (watt / kg)	CGpeak powerBseline (watt / kg)	After 4 weeks of CGpeak power (watt / kg)
Example 1	15 ± 3	20 ± 3	12 ± 2	15 ± 2
Example 2	15 ± 3	23 ± 3	12 ± 2	17 ± 2
Example 3	15 ± 3	22 ± 2	12 ± 2	16 ± 2
Example 4	15 ± 3	23 ± 2	12 ± 2	17 ± 2
Example 5	15 ± 3	24 ± 2	12 ± 2	18 ± 2
Comparative Example 1	15 ± 3	16 ± 3	12 ± 2	13 ± 2
Comparative Example 2	15 ± 3	16 ± 3	12 ± 2	12 ± 2
Comparative Example 3	15 ± 3	16 ± 2	12 ± 2	12 ± 2
Comparative Example 4	15 ± 3	15 ± 2	12 ± 2	13 ± 2
Comparative Example 5	15 ± 3	17 ± 3	12 ± 2	13 ± 2

< Experimental Example  3> sensory evaluation

The sensory evaluation of color, aroma, taste and overall acceptability of the vitamin tree beverage prepared in the above example was carried out. Specifically, the sensory evaluation was performed on 30 sensory evaluation personnel five times based on the five-point scale method, and the results were evaluated. The significance test was t-test (p <0.05).

The results measured by the above method are shown in Table 3 below, and the beverages of the Examples showed superior sensory evaluations compared to the beverages of the Comparative Examples.

	color	Scent	flavor	Overall preference
Example 1	4.1	4.0	4.1	4.0
Example 2	4.1	3.8	4.3	4.2
Example 3	4.0	3.8	4.1	4.0
Example 4	4.1	3.8	4.2	4.2
Example 5	4.2	4.0	4.2	4.3
Comparative Example 1	3.5	3.5	3.3	3.4
Comparative Example 2	3.1	3.6	3.6	3.4
Comparative Example 3	3.3	3.5	3.1	3,3
Comparative Example 4	3.6	3.5	3.5	3.5
Comparative Example 5	3.2	3.1	3.1	3.1

(5-point scale: 5 points-very good, 4 points-good, 3 points-normal, 2 points-dislikes, 1 points-dislikes)

Claims (8)

1) mixing 80 to 94% by weight of the fruit juice of the vitamin tree, 3 to 10% by weight of the leaf extract of the vitamin tree, and 3 to 10% by weight of the seed oil of the vitamin tree;

2) sterilizing the mixture of step 1) by heating in a vacuum; And

3) alcohol fermentation of the sterilized mixture of step 2).

The method of claim 1,

In step 1) the fruit juice of the vitamin tree is

i) preparing a peeled skin from the vitamin tree;

ii) compressing the prepared flesh to obtain a juice;

iii) homogenizing the obtained juice to a pressure in the range of 20 Mpa to 40 Mpa using a high pressure homogenizer; And

iv) filtering the homogenized fruit juice to obtain a liquid phase.

The method of claim 1,

Leaf extract of the vitamin tree in step 1) is

i) extracting the leaves of the vitamin tree with water, C ₁ to C ₂ alcohols or mixtures thereof to obtain an extract;

ii) filtering the obtained extract; And

ii) concentration of the filtered extract under reduced pressure; a method of producing a vitamin tree beverage, characterized in that it is prepared by a method comprising a.

The method of claim 1,

Seed oil of the vitamin tree in step 1) is

i) neutralizing the seeds of the vitamin tree after acid treatment; And

ii) supercritical extraction of the neutralized seeds to obtain an oil; a method of producing a vitamin tree beverage, characterized in that it is produced by a method comprising a.

The method of claim 1,

One or two or more herbal extracts selected from the group consisting of 5-15 parts by weight of sucrose, 5-15 parts by weight of Salvia, 5-15 parts by weight, and 5-15 parts by weight of sewage, in 100 parts by weight of the mixture in step 1) Method for producing a vitamin tree beverage, characterized in that further mixing.

The method of claim 1,

The sterilization is a method for producing a vitamin tree beverage, characterized in that heated for 10 to 40 minutes at 90 to 100 ℃.

The method of claim 1,

The fermentation is a method for producing a vitamin tree beverage, characterized in that the yeast is put in the dark at a temperature of 17 to 25 ℃ for 6 months to 1 year.

80 to 94% by weight of the fruit juice of the vitamin tree, 3 to 10% by weight of the leaf extract of the vitamin tree, and 3 to 10% by weight of the seed oil of the vitamin tree, prepared by the method of any one of claims 1 to 7. Vitamin wood drink containing mixed fermentation.