WO2020009362A1 - Beet juice having increased intestinal absorption rate, preparation method therefor and use thereof - Google Patents

Abstract

The present invention relates to beet juice having an increased intestinal absorption rate, a preparation therefor and a use thereof and, more specifically, to: beet juice, which has an enhanced intestinal digestion and absorption rate through the conversion of high-molecular compounds into low-molecular compounds by means of low-temperature maturation of beets, has a grassy smell removed therefrom through the roasting of beets, and has a reduced grassy taste and bitterness by being mixed with carrot juice and apple juice; and an antioxidant or antihypertensive health food composition using the beet juice.

Description

Beet juice with high intestinal absorption, preparation method thereof and use thereof

The present invention relates to a beet juice having a high intestinal absorption rate, a method for producing the same, and a use thereof, and more particularly, a beet juice having a high intestinal absorption rate by converting a high molecular compound into a low molecular weight compound through low temperature aging. It relates to an antioxidant or antihypertensive health food comprising the beet juice.

Beet, also called red radish, is rich in nutrients, and the red pigment betaine contained in beet improves muscle strength and endurance, and inhibits cell damage and antioxidants to prevent cancer and reduce inflammation. Has the effect of.

In addition, it contains a large amount of iron and vitamins, which helps to produce red blood cells, and cleans the blood, which is good for menstrual irregularities and menopausal women.It also helps to prevent stomach damage, protect the gastric mucosa, and has a lot of dietary fiber. .

It is also good to eat beet, but it is good to eat as raw salad or raw vegetables to save nutrients, but it is difficult to eat because of the unique fishy bitterness and bitter taste. In addition, when the beet is eaten raw, there is a disadvantage that the polymer compound contained in the beet is not quickly absorbed in the body.

Therefore, research is being conducted to easily consume beet. For example, Korean Patent Publication No. 10-2017-0025299 compresses, matures, and freezes dried beets to minimize the loss of nutrients, A manufacturing method for maintaining color is disclosed, and Korean Patent Publication No. 10-2016-0144034 manufactures beet tea having a flavor and aesthetic when drinking after mixing a beet with a functional herb, followed by a manufacturing process such as aging and heat drying. The method is disclosed, and Korean Patent Registration No. 10-0188553 discloses a method for preparing red beet juice in which red beet is immersed in an aqueous vitamin solution, extracted, filtered, and then mixed with oligosaccharides to sterilize at high temperature to preserve color and taste. .

However, the beet powder or beverage prepared by the manufacturing method disclosed in the above prior document is presented only a technique for maintaining the taste and color or drinkers easily, and improves the intestinal digestive absorption rate of the active ingredient beet drink No method has been studied.

Accordingly, the present inventors have developed beet juice which improves the intestinal digestive absorption rate by improving the fishy and bitter taste of beet and converting high molecular weight compounds among the beet components into low molecular weight compounds. By confirming the effect, the present invention was completed.

SUMMARY OF THE INVENTION An object of the present invention is to provide a beet juice beverage having high intestinal digestive absorption by converting a high molecular compound in a beet into a low molecular compound through low temperature aging.

Still another object of the present invention is to provide a method for preparing beet juice having high intestinal digestive absorption rate by converting high molecular weight compounds into low molecular weight compounds through low temperature aging.

Still another object of the present invention is to provide an antioxidant health food comprising low-temperature ripening beet juice by converting a high molecular compound in the beet into a low molecular weight compound through low temperature aging to increase intestinal digestive absorption.

Still another object of the present invention is to provide a blood pressure-lowering health food comprising low-temperature ripening beet juice by converting a high molecular compound in a beet into a low molecular compound through low temperature aging.

In order to achieve the above object,

The present invention comprises a first step of washing the beet and then heating for 30 seconds to 1 minute at 200 to 300 ℃;

A second step of juice the baked beet;

A third step of ripening the juice at 0 to 10 ° C. for 3 to 4 days at low temperature; And

It provides a method for producing beet juice comprising a; the fourth step of mixing carrot juice, apple juice and lemon juice in low temperature ripening beet juice.

In addition, the present invention provides a beet juice drink with improved intestinal digestive absorption, including carrot juice, apple juice and lemon juice after low-temperature aging peeled baked beet juice.

In addition, the present invention provides a healthy food for antioxidant, including low-temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice.

In another aspect, the present invention provides a use of the low-temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice as a health food for antioxidants.

In addition, the present invention provides a health food for antihypertension, including low-temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice.

In addition, the present invention provides a use of the low-temperature ripening low-temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice as a health food for antihypertensive.

In the present invention, beet juice can be removed through the baking process to remove the smell of fish, and low-temperature aging process to convert the high molecular compound into a low molecular compound to increase intestinal digestive absorption, carrot juice, apple juice and / or It can be mixed with lemon juice to reduce the fishy bitterness and bitter taste to produce beet juice with a sweet taste.

In addition, beet juice according to the present invention contains a polyphenol, has an antioxidant activity such as DPPH radical and ABTS radical scavenging ability, exhibits the effect of lowering blood pressure, increasing blood nitrite and decreasing MDA upon oral administration through animal experiments, There is no significant change in body weight and organ index, and by confirming that it has an effect of improving hypertension, such as improving vascular reactivity to acetylcholine, it can be usefully used as a health food for antioxidant or antihypertensive.

1 is a bit juice prepared according to the present invention.

Figure 2 is a graph showing the results of measuring the total polyphenol content of beet juice prepared according to the present invention.

Figure 3 is a graph showing the DPPH radical scavenging activity measurement results of beet juice prepared according to the present invention.

4 is a graph showing the results of measuring ABTS radical scavenging activity of beet juice prepared according to the present invention.

Figure 5 is a graph showing the antioxidant activity measurement results by the FRAP method of beet juice prepared according to the present invention.

Figure 6 is a graph showing the results of measuring the betanin (betanin) content of beet juice prepared according to the present invention.

7 is a graph showing changes in blood pressure after oral administration once in an animal experiment on beet juice prepared according to the present invention.

Figure 8 is a graph showing the blood pressure change after repeated administration in the animal experiment for beet juice prepared according to the present invention.

Figure 9 is a graph showing the relaxation of the blood vessels extracted in the animal experiments on beet juice prepared according to the present invention.

Figure 10 is a graph showing the weight change of the organ in the animal experiments on beet juice prepared according to the present invention.

FIG. 11 is a graph showing changes in blood Nitrite in animal experiments on beet juice prepared according to the present invention.

12 is a graph showing the change in MDA which is an indicator of blood lipid oxidation in animal experiments for beet juice prepared according to the present invention.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail. In the following description of the present invention, detailed descriptions of related well-known configurations or functions may be omitted.

The terms or words used in the specification and claims are not to be construed as being limited to conventional or dictionary meanings, but should be construed as meanings and concepts corresponding to the technical matters of the present invention.

The embodiments described in the specification and the configuration shown in the drawings are preferred embodiments of the present invention, and do not represent all of the technical idea of the present invention, various equivalents and modifications that can replace them at the time of the present application are There may be.

Hereinafter, the bit juice manufacturing method of the present invention will be described in detail.

The present invention is a first step of washing for 30 seconds to 1 minute at 200 to 300 ℃ after washing the beat;

A second step of juiced the heated beet;

A third step of ripening the juice at 0 to 10 ° C. for 3 to 4 days at low temperature; And

It comprises a fourth step of mixing carrot juice, apple juice and lemon juice in low-temperature ripening beet juice.

First, wash the beat and bake (first step).

The first step is to bake for 30 seconds to 1 minute at 200 to 300 ℃ after removing the shell of the beet.

At this time, if the temperature range is lower or shorter than the time range, the shell portion of the beet is not evenly baked, so the flavor is reduced, and if the temperature is higher or longer than the temperature range, the yeast enzyme is killed and the effect is not preferable.

Next, the baked beet is juiced (step 2).

The second step may be juiced using a juicer.

Next, the juice is aged at low temperature (third step).

The third step is preferably low-temperature aging in the storage of 0 to 10 ℃, more preferably low-temperature aging in the storage of 4 to 5 ℃.

In addition, the low temperature aging is good to proceed for 3 to 4 days.

At this time, the temperature is too low below 0 ℃ frozen beet juice is impossible to ripen, at a temperature above 10 ℃ juice is turned into a sticky state is not suitable for drinking.

In addition, when aged less than 3 days, the fishy bitterness, bitter taste of the beets remain unsuitable for drinking, and when prepared as a beverage after aging for 4 days or more, the color and taste is likely to change.

Next, carrot juice, apple juice and lemon juice are mixed with cold ripening beet juice (fourth step).

In the fourth step, it is preferable to mix the beet juice, carrot juice, apple juice and lemon juice aged at low temperature in a ratio of 20 to 40 parts by weight, 10 to 20 parts by weight, 30 to 50 parts by weight, and 0.5 to 1 parts by weight, respectively. .

The carrot juice, apple juice and lemon juice are intended to improve the fishy bitterness and bitter taste of the beet, when the blending ratio is low, the fishy bitter taste and bitter taste of the beet can be felt by the drinkers, the blending ratio is higher than the beet Carrots, apples, lemons, etc. taste a lot, you can lose the benefits of beet juice.

Carrot juice, apple juice and lemon juice in the fourth step is preferably washed after washing the carrot, apple and lemon respectively.

At this time, the juice process may use a juicer.

The method may further include sterilizing and packaging the mixed solution prepared through the fourth step.

The sterilization is preferably a non-heated low temperature sterilization of 40 ° C. or less using a pulsed electric field (PEF).

At this time, the yeast enzyme of beet begins to die at 40 ° C and completely dies at 60 ° C. Therefore, pasteurization at 40 ° C or lower is preferable.

In addition, the present invention provides a beet juice drink with improved gut digestive absorption, including peeled and baked beet juice low-temperature aging liquid, carrot juice, apple juice and lemon juice.

The beet juice beverage has a reddish bitterness of dark red or burgundy color and is easy to be packaged in a glass container in a non-sticky liquid form.

The beet juice beverage converts the polymer compound into a low molecular weight compound through a low temperature aging process, and the red color characteristic of the beet does not come out from the stool after drinking, so the digestive absorption rate of the intestine is excellent and the fishy smell can be removed through the beating process. It is mixed with carrot juice, apple juice and lemon juice to reduce fishy and bitter taste and is suitable for drinking.

In addition, the present invention provides a beet juice drink with improved intestinal digestive absorption, including peeled baked beet juice low-temperature aging liquid and apple juice.

At this time, the low-temperature ripening beet juice and apple juice is preferably blended in a weight ratio of 3: 7.

In the beet juice drink, it is preferable to mix any one or more of carrot juice or lemon juice.

At this time, it is preferable to mix | blend low temperature ripening beet juice, carrot juice, and apple juice by the weight ratio of 2.0-3.0: 1.5-2.5: 5.0-6.0, and it is more preferable to mix | blend in the weight ratio of 2.5: 2: 5.5.

In addition, the present invention provides a healthy food for antioxidant, including low-temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice.

In the antioxidant health food, the low-temperature ripening beet juice, carrot juice and apple juice is preferably blended in a weight ratio of 2.0 to 3.0: 1.5 to 2.5: 5.0 to 6.0, it is formulated in a weight ratio of 2.5: 2: 5.5 More preferred.

At this time, when the specific gravity of apple juice is blended to 50% or less of the total specific gravity, the proper blending ratio of apple juice is preferable to prevent gelation of the juice because the gelation of beet juice proceeds.

In the antioxidant health food, it is preferable to further include lemon juice for flavor and flavor.

The health food may be a health functional food or health supplement food.

The present invention also provides an antioxidant health food comprising peeled beet juice, low temperature ripening low temperature ripening beet juice and apple juice.

In the antioxidant health food, low-temperature ripening beet juice and apple juice is preferably blended in a weight ratio of 3: 7.

The health food may be a health functional food or health supplement food.

In addition, the present invention provides a health food for antihypertension, including low-temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice.

In the above antihypertensive health food, low temperature ripening beet juice, carrot juice and apple juice are preferably blended in a weight ratio of 2.0 to 3.0: 1.5 to 2.5: 5.0 to 6.0, and blended in a weight ratio of 2.5: 2: 5.5. More preferably.

At this time, when the specific gravity of apple juice is blended to 50% or less of the total specific gravity, the proper blending ratio of apple juice is preferable to prevent gelation of the juice because the gelation of beet juice proceeds.

In the antihypertensive health food, it is preferable to further include lemon juice for flavors and flavors.

The health food may be a health functional food or health supplement food.

In addition, the present invention provides a health food for antihypertension, including low-temperature ripening beet juice and apple juice of the peeled and baked beet juice.

In the above antihypertensive health food, low temperature ripening beet juice and apple juice are preferably blended in a weight ratio of 3: 7.

The health food may be a health functional food or health supplement food.

The health food of the present invention may be used as it is, beet juice according to the present invention as it is or in combination with other food or food ingredients, and may be appropriately used according to a conventional method.

The health food of the present invention may be used, including beet juice 50 to 99 parts by weight based on 100 parts by weight of the whole health food composition.

There is no particular limitation on the type of health food of the present invention. Examples of foods to which the beet juice may be added include beverages, alcoholic beverages, dairy products, meats, noodles, confectionery, ice cream, and the like, and include all health foods in a general sense.

The health food of the present invention may include various flavors or sweeteners, such as conventional beverages, and various nutritional agents, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, Protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages and the like, and may contain a variety of other flesh. These components can be used independently or in combination. The proportion of such additives is not critical, but is usually selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the whole health food composition.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it is apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Beet juice preparation 1

1 Kg of beet was washed with clean water, peeled and baked at 200 ° C. for 1 minute, and then juiced using a juicer to obtain beet juice. After the low-temperature aging process for 3 days in a storage of 5 ℃, carrot juice, apple juice and lemon juice was added to prepare a mixture. At this time, 40% by weight of low-temperature ripening beet juice, 20% by weight carrot juice, 39% by weight apple juice and 1% by weight of lemon juice was mixed.

The mixture thus prepared was completed by unheated pasteurization using a pulsed electric field (PEF).

Example 2 Beet Juice Preparation 2

It was prepared in the same manner as in <Example 1> except that the beet was baked at 250 ° C. for 30 seconds.

Example 3 Beet Juice Preparation 3

Beet juice was prepared in the same manner as in Example 1, except that the beet juice was subjected to low temperature aging for 3 days in a 10 ℃ storage.

Example 4 Beet Juice Preparation 4

It was prepared in the same manner as in <Example 1> except that the beet juice was mixed 30% by weight, carrot juice 20% by weight, apple juice 49.5% by weight and lemon juice 0.5% by weight.

Comparative Example 1 Manufacturing without Bit Heating Process

Except for heating the bit was prepared in the same manner as in <Example 1>.

Comparative Example 2 Manufacturing with Different Bit Heating Conditions

It was prepared in the same manner as in <Example 1> except that the beet was baked at 250 ° C. for 2 minutes.

Comparative Example 3 Preparation without Low Temperature Aging Process

Except that the low-temperature aging process was prepared in the same manner as in <Example 1>.

<Comparative Example 4> Manufacturing with different aging conditions

Beet juice was prepared in the same manner as in <Example 1> except that the juice was aged for 3 days at room temperature (20 ~ 25 ℃).

<Comparative Example 5> Manufacture with different compounding conditions

It was prepared in the same manner as in <Example 1> except that 50% by weight of beet juice, 19% by weight of carrot juice, 30% by weight of apple juice and 1% by weight of lemon juice were used.

<Comparative Example 6> Manufacturing with Different Mixing Conditions

It was prepared in the same manner as in <Example 1> except that 15% by weight beet juice, 25% by weight carrot juice, 55% by weight apple juice and 5% by weight lemon juice.

Comparative Example 7 Preparation with Different Sterilization Conditions

Except that sterilized at 70 ~ 80 ℃ using a high-temperature sterilizer was prepared in the same manner as in <Example 1>.

Experimental Example 1 Sensory Test

The sensory test was performed to determine the taste, aroma and overall acceptability of the beet juice prepared in Examples 1 to 4 and Comparative Examples 1 to 7, respectively.

Sensory test personnel consisted of 20 adult males and 20 adult females (5 males, 20 females, 5 females in 30s, 5 females in 40s, and 5 females in 50s). After establishing stable criteria for characteristics and tastes, they went to the sensory test. The sensory evaluation items were evaluated based on a score of 10 out of 4 items in total: taste, aroma, texture, and overall preference.

The scoring criteria are as follows.

Very good: 10 points

Good: 8 points

Normal: 6 points

Bad: 4 points

Very bad: 2 points

The results are shown in Table 1.

division	flavor	incense	Texture	Symbol
Example 1	9.2	9.5	9.0	9.3
Example 2	9.0	9.3	8.5	9.3
Example 3	9.2	9.1	8.9	9.0
Example 4	9.2	9.5	8.3	8.9
Comparative Example 1	5.8	4.2	6.2	5.5
Comparative Example 2	5.9	4.1	6.0	5.1
Comparative Example 3	5.1	4.4	5.8	4.8
Comparative Example 4	5.7	4.0	6.0	4.7
Comparative Example 5	5.0	4.0	5.9	4.9
Comparative Example 6	5.2	4.0	6.0	4.9
Comparative Example 7	5.5	4.0	6.0	5.3

As a result of evaluating the taste, the beet juice prepared according to Examples 1 to 4 is removed by heating the beet epidermis to remove odors and has a pleasant aroma, and the flavor is improved by properly mixing carrot juice, apple juice and lemon juice. During the manufacturing process of beet, it was possible to prepare the beet juice preserved as it is without killing the yeast enzyme in the beet by maintaining an appropriate low temperature.

On the other hand, the beet juice prepared by Comparative Example 1 did not go through the step of heating the beet separately, so the person could feel the natural fishy, sour taste and sensitive to the smell. When heated for a long time, it was found that yeast enzyme in the beet was killed and its fragrance was not good. Found to be low. In addition, when the mixing conditions were different as in <Comparative Examples 5 to 6>, the unique fishy bitterness and bitter taste were strongly felt, and the beet juice prepared by <Comparative Example 7> was sterilized at high temperature to kill yeast enzyme. And the texture was not good.

Experimental Example 2 Confirming Digestion Absorption Rate

Clinical experiments were conducted to determine the digestive absorption efficacy of the beet juice prepared in Examples 1 to 4 and Comparative Examples 1 to 7, respectively.

In order to reduce the significant differences, two adult males in their 30s and two adult females were used as the subjects (44 patients in total) for similar gender and age composition.

For each experimental group, the juice was taken one cup of 250 ml per day for one week, and was carried out so as not to consume another fruit or fruit juice from three days before the experiment until the end. Digestive absorption was evaluated for a total of three points out of 10 points out of the state of stools, comfort and stomach comfort during the week, and the color of the stool was visually observed.

The scoring criteria are as follows.

Very good: 10 points

Good: 8 points

Normal: 6 points

Bad: 4 points

Very bad: 2 points

The results are shown in Table 2.

division	State of stools	Color of sides	Pleasure	Comfort above
Example 1	8.2	No big difference from normal discoloration	8.5	8.6
Example 2	8.0		8.1	8.4
Example 3	8.0		8.2	8.5
Example 4	8.1		8.4	8.3
Comparative Example 1	6.8	Red stools	6.1	6.5
Comparative Example 2	6.5		5.4	5.2
Comparative Example 3	6.3	Dark red stools	5.1	5.0
Comparative Example 4	6.4		5.2	5.3
Comparative Example 5	6.6	Light red stools	5.7	5.6
Comparative Example 6	6.5		5.8	5.6
Comparative Example 7	6.4		5.9	5.8

As a result of clinical experiments, the beet juice prepared according to Examples 1 to 4 showed that the stool state, the degree of pleasure, and the comfort of the subjects showed more than 8.0 good for most of the subjects. No difference was found.

On the other hand, when drinking beet juice prepared in <Comparative Examples 1 to 2>, the stools were not in good condition, the degree of pleasure was normal, the comfort of the stomach was normal, and the color of the stools was red. It was. Likewise, subjects complained of indigestion, stool status, degree of pleasure, and comfort in stomach when drinking beet juice of <Comparative Examples 3 to 4>, and the color of the stool was dark red color of beet juice. It confirmed that it stood out.

In addition, in Comparative Examples 5 to 6, the taste and texture were not good, so the stool state, the degree of comfort and stomach comfort were not good. Both the degree of comfort and the above comfort were poor, and it was confirmed that the discoloration of the subjects who consumed the Comparative Examples 5 to 7 had a bit juice light red color.

Experimental Example 3 Total Polyphenol Content Analysis

<3-1> Preparation of Sample

Sample 2 (Sample 2; S2), the low-temperature ripening beet juice, carrot juice and apple juice were mixed in a weight ratio of 2.5: 2: 5.5, respectively, in the same manner as in <Example 1> beet juice improved intestinal absorption Was prepared.

In addition, as sample 1 (Sample 1; S1), a beet stock solution in which the beet was juiced as it was prepared was prepared.

As sample 3 (S3), beet juice obtained by diluting the beet juice of sample 2 with distilled water twice was prepared.

<3-2> Total Polyphenol Content Measurement

Polyphenols are chemicals found in plants. Flavonoids, catechins, and tannins are known to have antioxidant, anti-cancer, and antihypertensive effects.

Total polyphenol content was measured using the Folin-Deni method. 100 μL of Folin-ciocalteus' phenol reagent was added to each of the prepared 1 mL samples 1 to 3, followed by reaction at room temperature for 5 minutes, followed by 200 μL of Na ₂ CO ₃ solution (7%, w / v) and 700 μL of distilled water. The reaction was time. After the reaction, the absorbance was measured at 720 nm, and the total polyphenol content of the extract was expressed using a standard calibration curve prepared using gallic acid.

As a result, as shown in Figure 2, it was confirmed that the total polyphenol content is contained at a high level in Samples 2 and 3 (Fig. 2).

Experimental Example 4 Analysis of DPPH Radical Scavenging Capacity

<4-1> Preparation of Sample

As in Example <3-1>, Sample 1 (Sample 1; S1), Sample 2 (Sample 2; S2), and Sample 3 (Sample 3; S3) were prepared.

<4-2> Measurement of DPPH radical scavenging activity

DPPH radical scavenging activity is a relatively simple method of measuring antioxidant activity. It is a method of measuring antioxidant activity using the principle that DPPH receives an electron or hydrogen from a phenolic compound or the like and is purple when the PHPH is reduced.

DPPH radical scavenging activity experiment was used using the Blosis method. After mixing at room temperature, the sample prepared with 0.2 mM DPPH and each stand for 10 minutes using ^{ELASA reader SpectraMax ® M3 Multi-Mode} Microplate Reader (Molecular Devices, Sunnyvale, CA, USA) was measured at 517nm. The absorbance of DPPH was expressed by the concentration of the sample (SC50), which was reduced by 50%. Each sample was repeated three times to obtain an average value. Vitamin C was used as a control.

As a result, as shown in FIG. 3, it was confirmed that Sample 2 and Sample 3 had excellent DPPH radical scavenging activity (FIG. 3).

Experimental Example 5 Analysis of ABTS Radical Scavenging Activity

<5-1> Preparation of Sample

As in Example <3-1>, Sample 1 (Sample 1; S1), Sample 2 (Sample 2; S2), and Sample 3 (Sample 3; S3) were prepared.

<5-2> Measurement of ABTS radical scavenging activity

ABTS radical scavenging activity was prepared by mixing 7.4 mM ABTS and 2.6 mM potassium persulfate and leaving it in the dark at room temperature for 15 hours to form radicals. The solution was then prepared to have an absorbance of 0.70 ± 0.02 at 734 nm. 20 μL of each sample was added to 180 μL of the prepared ABTS solution, and the mixture was left at room temperature for 15 minutes, and then absorbance was measured at 734 nm. ABTS radical scavenging activity was expressed as a percentage difference in absorbance between the sample solution addition group and the no addition group.

As a result, as shown in FIG. 4, it was confirmed that Sample 2 and Sample 3 had excellent ABTS radical scavenging activity (FIG. 4).

Experimental Example 6 Antioxidant Activity Analysis by FRAP Method

<6-1> Preparation of Sample

As in Example <3-1>, Sample 1 (Sample 1; S1), Sample 2 (Sample 2; S2), and Sample 3 (Sample 3; S3) were prepared.

<6-2> Antioxidant Activity by FRAP Method

FRAP method measures the antioxidant activity by measuring the change in absorbance generated during reduction is tripyridyltriazine ferric (Fe ^{+ 3)} at low pH to tripyridyltriazine ferrous (Fe ^{+ 2)} by an antioxidant.

Antioxidant activity by FRAP (ferric reducing antioxidant power) method was carried out according to the method of Benzie and Strain. A 40 mM HCl solution containing 300 mM acetate buffer (pH 3.6), 10 mM TPTZ (2,4,6-tripyridyl-s-triazine), and 20 mM FeCl ₃ .6H ₂ O, respectively, were treated with 10: 1: 1 (v / v / v) and used as a FRAP substrate solution. 40 μL of each sample, 100 μL of FRAP substrate solution, and 200 μL of distilled water were sequentially mixed in a 96-well plate and reacted at 37 ° C. for 4 minutes, and the absorbance was measured at 593 nm. Each sample was repeated three times, and analyzed using a standard calibration curve obtained using FeSO ₄ · 7H ₂ O as a standard.

As a result, as shown in FIG. 5, it was confirmed that Sample 2 and Sample 3 had excellent antioxidant activity (FIG. 5).

Sample	Total polyphenol (mg GAE / 100 mL)	DPPH (SC 50 ,%)	ABTS (SC50,%)	FRAP (umol Fe2 / sample ml)
One	90.78 ± 7.46	0.95 ± 0.06	0.2 ± 0.011	38.88 ± 2.99
2	30.28 ± 2.52	2.01 ± 0.15	0.53 ± 0.034	13.62 ± 1.06
3	24.66 ± 2.11	2.51 ± 0.21	0.69 ± 0.047	10.44 ± 0.98

Experimental Example 7 betanin analysis

<7-1> Preparation of Sample

As in Example <3-1>, Sample 1 (Sample 1; S1), Sample 2 (Sample 2; S2), and Sample 3 (Sample 3; S3) were prepared.

<7-2> Betanin content measurement

Betanin analysis was performed using 1200 series HPLC (Agilent Technologies, CA, USA) equipped with Synergi 4 μ POLAR-RP 80A column (250 × 4.6 mm, 4 μm Phenomenex). Analytical conditions were analyzed by setting a detection wavelength of 538 nm, a flow rate of 1.0 mL / min, and a column temperature of 35 ° C. Samples were injected with 20.0 μL using an automatic injector. As a mobile phase solvent, solvent A [water: formic acid, (99: 1, v / v)] and solvent B (acetonitrile, CH3CN) were used. Solvent concentration gradient was performed based on solvent B and took a total of 25 minutes analysis time. Solvent B initially started at 0% and increased to 20% by 15 minutes and then 40% by 20 minutes. It rapidly decreased to 0% at 20.1 minutes and then held at 0% until 25 minutes. The analyzed components were identified by the same retention time (RT) of betanin, an external standard, and quantified by comparing the peak areas of each betaine component based on the HPLC peak area (area).

As a result, as shown in Figure 6, it was confirmed that the betanin content is high in Samples 2 and 3 (Fig. 6).

Experimental Example 8 Evaluation of Antihypertensive Effect in Hypertension Model Animals

<8-1> Preparation of Experimental Animal

Experimental animals used a 24 week old female congenital hypertensive rat (SHR). The environment of experimental animal breeding room was 23 ± 2 ℃ and relative humidity 50 ± 10%, and the contrast period was controlled in 12 hours (lighting time 08: 00-20: 00). All animal experiments were performed with the approval of the Jeju Experimental Ethics Committee of Jeju National University (Approval No .: 2018-0053).

The experimental group was as follows when repeated administration.

Group 1: SHR (drinking water, ad libitum)

Group 2: SHR + Sample 1 (30 ml / day)

Group 3: SHR + Sample 3 (30 ml / day)

Group 4: SHR + Sample 2 (30 ml / day)

<8-2> Measurement of Blood Pressure Change After Single Oral Administration

The change in blood pressure was observed for 24 hours after oral administration to one SHR per sample. The experimental group was as follows.

Group 1: SHR + D.W. (0.6 ml / rat, p.o.)

Group 2: SHR + Sample 1 (0.6 ml / rat, p.o.)

Group 3: SHR + Sample 2 (0.6 ml / rat, p.o.)

Group 4: SHR + betanin (50 mg / kg, p.o.)

Blood pressure was measured using a CODA non-invasive blood pressure system (Kent Scientific, Torrington, CT). Before the blood pressure measurement, the tail temperature of the test animal was maintained at 32-35 ° C., and blood pressure was measured while stabilizing. Mean blood pressure of SHR ranged from 177 to 182 mmHg.

As a result, it is as shown in FIG. 7 (FIG. 7). In case of Sample 2, a gradual blood pressure lowering effect was observed up to 4 hours after administration, and then returned to the original blood pressure. On the other hand, when the sample 1 was administered, there was a tendency of the blood pressure to be inadequate, and the betanin administration was not different from the control group.

<8-3> Measurement of blood pressure change after repeated oral administration

The experimental animals were treated with Group 1: control group (SHR), Group 2: sample 1 administration group (30 ml / day), Group 3: sample 2 diluted with distilled water (30 ml / day) and Group 4: sample 2 stock solution (30 ml / day) was divided into four groups of each group was tested for 3 weeks. Samples were administered orally within 30 minutes, after which the drinking and feeding were free. The experimental group was as follows.

Group 1: SHR + D.W. (0.6 ml / rat, p.o.)

Group 2: SHR + Sample 1 (0.6 ml / rat, p.o.)

Group 3: SHR + Sample 2 (0.6 ml / rat, p.o.)

Group 4: SHR + betanin (50 mg / kg, p.o.)

Blood pressure was measured using a CODA non-invasive blood pressure system (Kent Scientific, Torrington, CT). Before the blood pressure measurement, the tail temperature of the test animal was maintained at 32-35 ° C., and blood pressure was measured while stabilizing.

As a result, it is as shown in FIG. 8 (FIG. 8). Sample 1 administration group (G1) showed a tendency of continuous increase in blood pressure after 2 days. The sample 2 administration group showed a blood pressure lowering effect in proportion to the dose of sample 2 (G3, G4).

Therefore, it can be seen from the results of the above single or repeated administration that sample 2 has an effect of improving hypertension.

<8-4> Measurement of Relaxation Reactivity of Extracted Veins

To investigate the relaxation of blood vessels, the thoracic aorta was extracted to create an aortic ring of 3-5 mm and Krebs solution (in mM, NaCl 120, KCl 4.75, Glucose 6.4, NaHCO ₃ 25, KH ₂ PO ₄ 1.2, MgSO ₄ 1.2 and CaCl ₂ 1.7) were suspended in an organ bath. During the experiment, the temperature was maintained at 37 ° C. and the pH of the solution was maintained at 7.4 by feeding carbogen (95% O ₂ , 5% CO ₂ ). The resting tension of the aortic ring was adjusted to 1.5 g and then stabilized for 1 hour with a solution change every 20 minutes. Vasoconstrictor response is recorded with a physiograph recorder (PowerLab / 400, AD instruments, USA) by connecting the other end of the fixed aortic ring to an isometric force-displacement transducer (FT03, Grass, AD instruments, USA), and the Chart8 program. Analyzed. Endothelial cell-dependent relaxation experiments were performed by treating 10 ^-6 M of phenylephrine (PE) to endothelial cells, and then contracting the blood vessels before releasing them and applying acetylcholine (Ach) cumulatively (10 ^-9 to 10 ^-4 M). The reaction was observed and pD ₂ (-Log EC ₅₀ ) was calculated.

As a result, as shown in Table 4 and Figure 9, compared with the case of the normal blood pressure group (SD), SHR was less responsive to Ach, that is, the relaxation effect was reduced, there was no significant difference between the groups on the EC50 group, but the sample 2 administration group (G4 ), The vascular relaxation effect was increased compared to the other groups (Table 4 and Figure 9).

Group	EC 50 (μM)	pD 2
SD	0.0506 ± 0.0141	7.3772 ± 0.1411
G1	1.4620 ± 1.2039	6.4521 ± 0.4849
G2	0.4715 ± 0.0740	6.3366 ± 0.0653
G3	0.1525 ± 0.0758	7.2441 ± 0.5980
G4	0.0117 ± 0.0023	7.9514 ± 0.0946

<8-5> Measurement of weight change of organs

On the last day of the experiment, all the animals were sacrificed with CO ₂ gas, blood was collected from the abdominal vein, and the heart, liver, kidney, and brain were extracted. In order to see the weight change of the organs, each organ was extracted and weighed, and the values divided by the weights of the test animals were compared.

Organ weight index = organ weight ÷ body weight x 100 (%)

As a result, as shown in Figure 10, the weight change by the administration of the sample did not differ between groups. The long-term weight to body weight did not show a difference between the sample 2 administration group and the control group. However, in the sample 1 administration group, both the right and left kidneys showed a significant increase (FIG. 10).

<8-6> Measurement of Nitrite Change in Blood

Serum nitrite concentration was measured by Miranda et al. Two volumes of ethanol were added to the serum and centrifuged at 3000 rpm for 10 minutes to remove proteins. 100 μL of the supernatant was added with the same amount of vanadium (III) chloride to convert nitrate to nitrite. Thereafter, 50 μL each of Griess reagent sulfanilamide and N- (1-naphthyl) ethylenediamine were added thereto, and reacted at 37 ° C. for 3 hours, and the absorbance at 570 nm was measured.

As a result, as shown in Figure 11, the blood nitrite increased dose-dependently in the sample 2 administration group (G3, G4), there was no significant difference from the control group in the sample 1 administration group. Nitrite blood levels were 11.0 ± 0.7, 11.6 ± 0.6, 39.7 ± 1.6 and 69.2 ± 0.3 uM at G1, G2, G3 and G4, respectively (Figure 11).

<8-7> Measurement of Lipid Peroxidation Index

Serum MDA content was measured using EZ-Lipid peroxidation (TBARS) assay kit (DoGenBio, Seoul). After supernatant was added 35 mg of TCA to the serum by centrifugation. The same amount of indicator was added to 200 μL of the supernatant and reacted at 65 ° C. for 45 minutes, and the absorbance was measured at 540 nm.

As a result, as shown in Figure 12, the blood concentration of MDA, which is an indicator of lipid oxidation was not different from the control group in the sample 1 administration group (G1), but significantly decreased with increasing dose of sample 2 administration. Blood concentrations of MDA were 9.8 ± 1.8 in G1, 8.6 ± 0.7 in G2, 5.6 ± 0.3 in G3 and 3.8 ± 0.4 uM in G4, which showed a significant protective effect on lipid peroxidation in sample 2 (Figure 12).

As a result, Sample 2 showed significant blood pressure lowering effects, increased blood nitrite, and decreased MDA when administered orally to hypertensive animals. Vascular responsiveness was improved.

On the other hand, in the case of Sample 1, the hypotension effect was not observed by oral administration to hypertensive animals, but rather increased, and the kidney weight was increased.

As a result, the blood pressure reduction effect was not observed in Sample 1, but Sample 2 was found to improve vascular reactivity through the action of the increase of blood nitrogen compounds, inhibition of lipid peroxidation, according to the present invention It can be seen that the beat juice can exhibit an excellent effect of improving hypertension.

Claims (14)

1. A first step of washing the beat and then baking at 200 to 300 ° C. for 30 seconds to 1 minute;

   A second step of juice the baked beet;

   A third step of ripening the juice at 0 to 10 ° C. for 3 to 4 days at low temperature; And

   Method for producing beet juice comprising a; 4th step of mixing carrot juice, apple juice and lemon juice in low temperature ripening beet juice.
2. The method according to claim 1,

   In the first step, the beet peeling method of manufacturing beet juice, characterized in that peeled.
3. The method according to claim 1,

   The second step juice is a method of manufacturing beet juice, characterized in that using the juicer.
4. The method according to claim 1,

   Beet juice, carrot juice, apple juice and lemon juice in the fourth step is 20 to 40 parts by weight, 10 to 20 parts by weight, 30 to 50 parts by weight, 0.5 to 1 parts by weight of the manufacturing method of beet juice .
5. The method according to claim 1,

   Carrot juice, apple juice and lemon juice of the fourth step is a method of producing beet juice comprising the juice after washing the carrot or apple or lemon.
6. The method according to claim 1,

   Method for producing beet juice, characterized in that further comprising the step of sterilization and packaging in the mixed solution prepared through the fourth step.
7. The method according to claim 6,

   The sterilization method of the beet juice, characterized in that the non-heated pasteurization in a pulsed electric field (Pulsed Electric Field, PEF).
8. Peeled beet juice obtained by peeling the peeled juice of the roasted beet at 200 to 300 ° C. for 30 seconds to 1 minute at low temperature at 0 to 10 ° C. for 3 to 4 days;

   Carrot juice;

   Apple juice; And

   Beet juice drink with improved intestinal digestive absorption, including lemon juice.
9. Healthy food for antioxidants comprising low temperature ripening low temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice.
10. The method according to claim 9,

    The low temperature ripening beet juice was peeled and baked at 200 to 300 ℃ for 30 seconds to 1 minute, then the baked beet juice, then the juice was prepared by low temperature ripening at 0 to 10 ℃ for 3 to 4 days Health foods for antioxidants.
11. The method according to claim 9,

    The low temperature ripening beet juice, carrot juice and apple juice is an antioxidant health food, characterized in that blended in a weight ratio of 2.0 to 3.0: 1.5 to 2.5: 5.0 to 6.0.
12. Healthy food for antihypertension, including low temperature ripening low temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice.
13. The method according to claim 12,

    The low temperature ripening beet juice was peeled and baked at 200 to 300 ℃ for 30 seconds to 1 minute, and then the baked beet juice, then the juice was prepared by low temperature aging for 3 to 4 days at 0 to 10 ℃ Health foods for antihypertensive.
14. The method according to claim 12,

    The low temperature ripening beet juice, carrot juice and apple juice is an antihypertensive health food, characterized in that blended in a weight ratio of 2.0 to 3.0: 1.5 to 2.5: 5.0 to 6.0.

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