WO2020111367A1 - Oenanthe javanica juice having increased intestinal uptake and preparation method therefor - Google Patents

Abstract

The present invention relates to Oenanthe javanica juice having good intestinal uptake. More specifically, the present invention can prepare Oenanthe javanica juice in which cellulose is degraded by living yeasts and enzymes through low-temperature aging; Oenanthe javanica molecules are associated with natural apple sugar to increase in intestinal uptake; and the characteristic strong odor of Oenanthe javanica is alleviated by mixing with apple juice and lemon juice.

Description

Buttercup juice with increased intestinal absorption rate and its manufacturing method

The present invention relates to a buttercup juice having a high intestinal absorption rate and a method for manufacturing the same, and more specifically, a living yeast and an enzyme decompose cellulose through low temperature aging, and a natural apple sugar combines with a buttercup molecule to increase the intestinal absorption rate. And a method of manufacturing the same.

Buttercup is a perennial plant with a mountain type, and is a native plant in Korea that grows with long stems. It is a leafy stem vegetable that grows mainly in spring and autumn in the fields or streams, and is characterized by its unique aroma and soft texture. Buttercup is an alkaline food that prevents and purifies the acidification of blood, and has a variety of nutrients, so it has an excellent detoxification effect and has an excellent effect of discharging heavy metals and various toxins from the body.

Specifically, buttercup is rich in vitamins and minerals, so it is a good ingredient to neutralize the constitution that has changed to acid due to a high-fat diet. In addition, since it contains a lot of potassium, it helps to release harmful components such as heavy metals and sodium in the body, and isorhamnetin and persicarin, essential oil components of buttercup, suppress inflammation and decompose alcohol to relieve hangover It also has a good effect. However, it is necessary to pay attention to the consumption of buttercups because it stimulates the digestive system such as the stomach with strong scent.

Therefore, there is little irritation to the digestive system, and various processing methods have been studied to relieve the strong smell of buttercups and improve the absorption rate in the intestine.For example, KR10-2016-0104131 relates to a method for manufacturing buttercup essence and buttercup drinks, The sugar is mixed with fermentation, fermented and aged to make a essence, and using it, a method for preparing a buttercup beverage, KR10-1245191 is a method for preparing a buttercup fermentation liquid, a method of natural fermentation by mixing buttercup and brown sugar or oligosaccharides, etc. This is disclosed.

However, only the method of manufacturing a buttercup drink prepared by the manufacturing method disclosed in the prior literature as above by including fermentation and aging after including sugar or oligosaccharide is presented, and the active ingredient of the buttercup juice is used to increase the digestive absorption rate in the intestine. Nothing has been studied.

Therefore, the present inventors completed the present invention by developing a buttercup juice that mixes fruit juice after low temperature aging, improves the strong aroma of buttercup, and increases digestion and absorption rate in the intestine through low temperature aging.

An object of the present invention is to provide a buttercup juice drink with increased digestive absorption rate in the intestine through low temperature aging.

Another object of the present invention is to provide a method for preparing a buttercup juice, in which the living yeast and enzyme decompose cellulose through low temperature aging, and natural apple sugar is combined with a buttercup molecule to increase intestinal absorption.

In order to achieve the above object,

The present invention is a first step of washing the buttercup after juice;

A second step of aging the juice solution at 0 to 15° C. for 3 to 6 days at low temperature; And

A third step of mixing apple juice and lemon juice in a low-temperature aged buttercup juice.

In addition, it provides a buttercup juice beverage with improved digestive absorption rate in the intestine, including a low temperature aging liquid of a buttercup juice, apple juice, and lemon juice.

The present invention can reduce the aroma peculiar to the buttercup through a process of aging the buttercup and aging it at a low temperature when manufacturing the buttercup juice, and can make a buttercup juice that can be easily consumed by utilizing a soft texture.

In addition, through low-temperature aging, live yeast and enzymes decompose cellulose, and natural apple sugar can be combined with buttercup molecules to improve the absorption rate in the intestine, and natural fruit sugar is used to produce juice with increased absorption of good nutrients of buttercup. can do.

1 is a buttercup manufactured according to the present invention.

Hereinafter, the present invention will be described in detail. In describing the present invention, detailed descriptions of related well-known structures or functions may be omitted.

The terms or words used in the present specification and claims are not limited to ordinary or dictionary meanings and should not be interpreted, but should be interpreted as meanings and concepts consistent with the technical matters of the present invention.

The embodiments shown in the specification and the drawings shown in the specification are preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, and various equivalents and modifications that can replace them at the time of this application It can be.

Hereinafter, a method for manufacturing a buttercup juice of the present invention will be described in detail.

The present invention is a first step of washing the buttercup after juice;

A second step of aging the juice solution at 0 to 15° C. for 4 to 6 days at low temperature; And

And a third step of mixing apple juice and lemon juice in a low temperature aged buttercup juice.

First, the buttercup is washed and then juiced (first step).

The first step can be juiced using a juicer.

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

The second step is preferably aged at a low temperature in a storage room of 0 to 15°C, and more preferably aged at a low temperature of 2 to 10°C.

In addition, the low-temperature aging is good to proceed for 4 to 6 days

At this time, the temperature is too low at 0°C or lower, so that the buttercup juice is frozen, and aging is impossible. At a temperature above 15°C, a sour odor is added to the peculiar scent, which is not good for drinking.

In addition, when aged at 0 to 10 °C, even after a month, the physical properties do not change, and the taste is also sweetened by utilizing a soft texture.

In addition, when ripening for less than 4 days, the peculiar flavor of buttercup remains strong, making it unsuitable for drinking. When aging for more than 7 days, the color and taste are likely to change.

In addition, the digestion and absorption rate increases when aged for 4-6 days.

Next, apple juice and lemon juice are mixed with the low-temperature aged buttercup juice (the third step).

In the third step, it is preferable to mix the low temperature aged buttercup juice, apple juice and lemon juice in a ratio of 10 to 30 parts by weight, 68 to 88 parts by weight, and 1 to 3 parts by weight.

The apple juice and lemon juice can improve the peculiar flavor of buttercup, and when the blending ratio of apple juice and lemon juice is low, the strong aroma of buttercup is felt so that the drinkers may feel rejection, and the blending ratio of apple juice and lemon juice is high. In this case, the taste of apples, lemons, etc. is felt more than that of buttercups, and the effectiveness of buttercup juice may be lost. In addition, natural apple sugar helps to increase the absorption rate in the intestine by combining with the effect molecule of buttercup.

In the third step, the apple juice and the lemon juice are preferably washed after washing the apple and lemon, respectively.

At this time, a juicer may be used for the juice process.

It may further include a step of sterilization and packaging in the mixed solution prepared through the third step.

The sterilization is preferably a non-heating low-temperature sterilization of 40 ℃ or less using a pulsed electric device (Pulsed Electric Field, PEF).

At this time, since the effective component of the buttercup starts to die at 40°C and is completely killed when it reaches 60°C, it is preferable to pasteurize at 40°C or less.

The buttercup drink has a green buttercup color and is easy to package in a liquid form in a glass container.

In addition, it was confirmed that the buttercup juice beverage can improve the intestinal absorption rate through a low temperature aging process.

Hereinafter, the present invention will be described in more detail through examples. These examples are only intended to illustrate the present invention in more detail, and it is apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

<Example 1> Preparation of buttercup 1

1 Kg of buttercup was washed with clean water and then juiced using a juicer to obtain a buttercup juice. Thereafter, after a low temperature aging process for 5 days in a storage at 5° C., apple juice and lemon juice were added to mix well to prepare a mixture. At this time, low-temperature ripening buttercup juice was mixed at a ratio of 20% by weight, apple juice by 78% by weight, and lemon juice by 2% by weight.

The mixture thus prepared was completed by non-heating low-temperature sterilization using a pulsed electric field (PEF).

<Example 2> Preparation of buttercup juice 2

The buttercup juice was prepared in the same manner as in <Example 1>, except that the low temperature aging process was performed for 3 days in a storage at 15°C.

<Example 3> Preparation of buttercup juice 3

It was prepared in the same manner as in <Example 1> except that 20 wt% of the buttercup juice solution, 77 wt% of apple juice, and 3 wt% of lemon juice were mixed.

<Comparative Example 1> Preparation without low temperature aging process

It was prepared in the same manner as in <Example 1> except that the low temperature aging process was not performed.

<Comparative Example 2> Preparation with different aging conditions

The buttercup juice was prepared in the same manner as in <Example 1>, except that it was aged for 5 days at room temperature (20-25°C).

<Comparative Example 3> Preparation with different compounding conditions

It was prepared in the same manner as in <Example 1>, except that 40% by weight of a buttercup juice solution, 58% by weight of apple juice, and 2% by weight of lemon juice were mixed.

<Comparative Example 4> Preparation with different compounding conditions

It was prepared in the same manner as in <Example 1> except that 5% by weight of the buttercup juice solution, 88% by weight of apple juice, and 7% by weight of lemon juice were mixed.

<Comparative Example 5> Preparation with different sterilization conditions

It was prepared in the same manner as in <Example 1>, except that it was sterilized at 70 to 80°C using a high-temperature sterilizer.

<Experimental Example 1> Sensory test

Sensory tests were performed to examine the taste, aroma, and overall preference of the buttercup juices prepared in Examples 1 to 3 and Comparative Examples 1 to 5, respectively.

The sensory test agents target 20 adult men and 20 adult women (consisting of 5 men and women in their 20s, 5 in their 30s, 5 in their 40s, and 5 in their 50s). After establishing stable criteria for characterization and taste, sensory testing was conducted. The sensory test items were evaluated on a total of 10 points based on a total of 4 items: 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

Table 1 shows the results.

division	flavor	incense	Texture	Preference
Example 1	9.3	9.4	9.0	9.2
Example 2	9.1	9.2	8.9	9.1
Example 3	9.2	9.4	8.6	9.1
Comparative Example 1	5.2	4.8	5.9	5.3
Comparative Example 2	5.3	4.6	6.0	4.8
Comparative Example 3	5.2	4.2	6.2	4.5
Comparative Example 4	5.0	4.3	6.2	4.7
5 to comparison	5.3	4.6	6.3	5.5

As a result of evaluating the taste, the buttercups produced by <Examples 1 to 3> had a lot of odor removed and had a savory scent, and the apple juice and lemon juice were properly formulated to improve the flavor, and the low temperature was appropriate during the manufacturing process of the buttercup juice. By maintaining the temperature, it was possible to prepare a buttercup juice preserved as it is without killing the active ingredient in the buttercup.

On the other hand, when the aging conditions were changed as in <Comparative Examples 1 to 2>, the digestibility was poor and the preference was rather low. In addition, when the mixing conditions were different as shown in <Comparative Examples 3 to 4>, a strong smell peculiar to buttercup was felt or the fruit taste of apple and lemon was strongly felt, and the buttercup juice prepared by <Comparative Example 5> was Sterilized at high temperature, the active ingredient was killed and the texture was not good.

<Experimental Example 2> Check digestion absorption rate

Clinical experiments were conducted to determine the digestive and absorption efficacy of buttercup juices prepared in Examples 1 to 3 and Comparative Examples 1 to 5, respectively.

To reduce the significant difference, 15 male and 30 adult females in their 30s were tested for similar sex and age composition.

The corresponding juice per each experimental group was consumed one cup of 250 ml per day for one week, and it was carried out by preventing another fruit or fruit juice from being consumed from the 3rd day before the experiment. For digestion and absorption evaluation, a total of three items, stool condition, comfort, and stomach comfort level, were evaluated on a 10-point scale during the one-week experiment, 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

Table 2 shows the results.

division	Stool	Side color	Pleasure	Comfort above
Example 1	8.4	No significant difference from normal discoloration	8.4	8.7
Example 2	8.2	No significant difference from normal discoloration	8.3	8.3
Example 3	8.1	No significant difference from normal discoloration	8.2	8.4
Comparative Example 1	5.1	Dark green stools	5.0	4.9
Comparative Example 2	5.4	Light green stools	5.2	5.1
Comparative Example 3	6.3	Light green stools	6.0	5.9
Comparative Example 4	6.5	Light green stools	5.8	5.7
Comparative Example 5	6.6	Light green stools	5.7	5.6

As a result of clinical trials, when the buttercup juice prepared by <Examples 1 to 3> was ingested, most of the subject's stool state, degree of comfort, and stomach comfort all showed good or better of 8.0, and the color of the stool was also a general stool. There was no significant difference from the color.

On the other hand, when drinking the buttercup juice prepared by <Comparative Examples 1 to 2>, the subjects complained of indigestion, and the condition of the stool, the degree of comfort, and the comfort of the stomach were found to be poor, especially in the low temperature aging process. In the case of the subjects who consumed the buttercup juice of <Comparative Example 1>, it was found that the color of the stool had a lot of dark green color, and it was found that it was not absorbed in the intestine and was discharged in large amounts through the stool.

In addition, when drinking the buttercup juices of <Comparative Examples 3 to 4> with different mixing ratios of buttercups, apples, and lemons, the taste and texture are not good, and the condition of the stool, the degree of comfort, and the comfort of the stomach indicate normal levels. , Even in the case of drinking the buttercup juice of <Comparative Example 5> with different sterilization conditions, the stool condition, the degree of comfort, and the above comfort were all at the normal level. <Comparative Examples 3 to 5> The color of the stools of the subjects was light. It was confirmed to have a green color.

Claims (6)

1. After washing the buttercup, the first step of juice;

   A second step of aging the juice solution at 0 to 15° C. for 4 to 6 days at low temperature; And

   A third step of mixing apple juice and lemon juice in a low-temperature aged buttercup juice.
2. The method according to claim 1,

   In the third step, the buttercup juice, apple juice and lemon juice are mixed with 10 to 30 parts by weight, 68 to 88 parts by weight, and 1 to 3 parts by weight.
3. The method according to claim 1,

   The third step of the apple juice and lemon juice is a method of producing a buttercup juice, including the apple or lemon after washing.
4. The method according to claim 1,

   Method of manufacturing a buttercup, characterized in that it further comprises the step of sterilizing and packaging in the mixed solution prepared through the third step.
5. The method according to claim 4,

   The sterilization method of manufacturing a buttercup, characterized in that the non-heating low-temperature sterilization in a pulsed electric device (Pulsed Electric Field, PEF).
6. A buttercup juice beverage with improved digestive absorption rate in the intestine, including a low temperature aging liquid of apple juice, apple juice, and lemon juice.

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