KR100755790B1 - Tea-backed Deodeok Leaf Tea Containing Deodeok Leaf Extract - Google Patents

Abstract

A tea-baged deodeok leaf tea comprising deodeok leaf extract is disclosed. Deodeok green tea according to the present invention comprises the steps of (a) drying the deodeok leaves, (b) pulverizing the dried deodeok leaves in step (a), (c) adding ethanol and crushed deodeok leaves in the container Heating at a closed pressurized state to raise the temperature of ethanol to 60 ° C. to 90 ° C., and (d) separating the supernatant until at least 15 minutes after 50 minutes have elapsed while maintaining the temperature conditions in step (c). Filtering, and (e) separating and filtering the separated filtrate using nitrogen gas; and a mixture of the extracted powder-like extract 108 and the pulverized deciduous leaf 110 is added. .

According to the present invention, the extracts were extracted while maintaining high content of antioxidant and polyphenols from the non-edible parts of the leaves of Deodeok and maintain high antioxidant efficacy even in the tea bags of the extracts, and the results of sensory evaluation of flavor and taste were also excellent. To serve the deodeok tea. In addition, there is almost no change in the trolox equivalent value, which is an indicator of the antioxidant component, and there is an effect that there is little change over time.

Deer Leaf, Antioxidant, Polyphenol, Food Additive

Description

Tea in the form of tea bag made from leaves of codonopsis lanceolata}

1 is a view showing the structure of the tea-backed deodeok leaf tea containing deodeok leaf extract according to an embodiment of the present invention,

2 is a view showing the structure of the tea-backed deodeok leaf tea containing deodeok leaf extract according to another embodiment of the present invention,

3 is a flow chart showing an antioxidant extraction method according to an embodiment of the present invention,

4 is a view showing an example of a container structure for extracting an antioxidant according to the method of FIG.

5 is a graph showing the results of comparing antioxidant activity, and

6 is a graph showing the results of comparative measurements of polyphenol components;

The present invention relates to a deodeok leaf tea, and more particularly to a deodeok leaf tea prepared by using a deodeok leaf containing an antioxidant polyphenol.

Green tea is well known as a health drink loved by anyone anywhere in the world. It is the role of catechin that green tea is recognized as a health tea beyond merely a beverage. After drinking tea, you'll have a bitter bitter taste in your mouth, which is due to catechinine. Catechin is the ingredient that most influences the taste, color and aroma of tea. Green tea made by preserving chlorophyll without fermenting the tea leaves contains more catechins than oolong tea with half tea fermented tea, oolong tea with tea leaves fully fermented, or tea with full tea leaves. Recently, with increasing interest in the health-promoting effects of tea, tea extracts have been included in dietary supplements and functional foods.

Tea has been found to contain many physiologically active substances, especially catechins (catechins) and catechins are known to have the highest content of EGCG (epigallocatechin galla). The beneficial effects of tea are believed to be due to these catechins and their derivatives. Catechins and polyphenols act as antioxidants indirectly by effectively removing inactive oxygen species (ROS) and affecting transcription factors and enzyme activity in vitro. Catechin also exhibits antioxidant activity in vivo through rapid and extensive metabolic functions. Tea intake has been shown to increase antioxidant activity in plasma in humans. Animal studies have shown that catechins of tea and green tea are effective against oxidative DNA damage, which has not been confirmed in humans. Therefore, further studies on the effects of tea and catechins on the oxidative damage of lipids, proteins and DNA in the human body should be conducted.

On the other hand, Deodeok is a perennial vine plant of the dicotyledon plant plywood group, also called Sasam or white ginseng. In Korea, the roots of these plants have been used for food, and in oriental medicine, the plants are used for bronchitis, anti-inflammatory and anti-ulcer, etc. Most are done. In addition, oriental medicine has been used as an expectorant, as well as a drug that strengthens the liver, stomach and lung kidneys.

Saponin, a representative drug of Deodeok, is known to have a wide variety of effects such as anticancer, immune boosting, lowering blood pressure, lowering blood sugar, anti-inflammatory and antioxidant effects. Studies on deodeok have not been actively conducted compared to ginseng and red ginseng. The representative ones in research related to deodeok are research on fragrance ingredient of deodeok, research on melanin production inhibitory function, and antioxidant effect by functional ingredient. Has been.

However, deodeok, which is widely consumed for food and medicinal use, eats only the flesh part corresponding to the root, and the rest of the leaves, stems, and shells are being discarded. In addition, it takes a three-year cultivation period to collect the pulp portion of the deodeok, which is a significant burden for farmers growing the deodeok, and from the consumer's point of view, purchase food or cosmetics that are effective for skin beauty or anti-aging. There is a problem that should be.

On the other hand, the laurel, which has been used to make laurel wreaths from leaves and branches from the ancient Greeks and put them on the Olympic winners, has been found to be a treasure trove of antioxidants. This suggests that extracts such as laurel can effectively replace various antioxidants produced through chemical synthesis and can be used as functional foods. Iris Hinnenberg, Ph.D., Ph.D., University of Helsinki, Finland, said in a paper published in Food Chemistry. Dr. Hinnenberry's team includes laurel, basil, parsley, juniper, aniseed, fennel, cumin (cumin), cardamom (ginger and perennial), and ginger. A study was conducted to determine the antioxidant activity and the content of phenols in extracts from nine plants. Phenolic compounds are known to exert significant levels of antioxidant activity. Dr. Hinnenberry's research shows that ingredients such as butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT) extracted from various plants can be effectively used to delay the rate of acid digestion of foods. It comes from being proved that it is more noticeable. However, if you want to use the extract of these nine plants as a food additive, there is a problem that the essential oil components that give off a unique scent through distillation (hydrodistillation) has to be removed.

The present invention has been made to solve the above problems to provide a deodorant tea with excellent antioxidative effect and less astringent taste.

Deodeok tea according to one aspect of the present invention for achieving the above technical problem,

(a) drying the deciduous leaves;

(b) pulverizing the dried deciduous leaf in step (a);

(c) adding ethanol to the container and adding pulverized deodeok leaves to heat in a closed pressurized state to raise the temperature of the ethanol to 60 ° C. to 90 ° C .;

(d) separating and filtering the supernatant after at least 15 minutes and before 50 minutes have elapsed while maintaining the temperature condition in step (c); And

(e) separating and filtering the separated filtrate using nitrogen gas; and a mixture of the extracted powder-like extract 108 and the pulverized deciduous leaf 110 is added.

In addition, the deodeok leaf tea according to another aspect of the present invention for achieving the above technical problem,

(a) drying the deciduous leaves;

(b) pulverizing the dried deciduous leaf in step (a);

(c) adding ethanol to the container and adding pulverized deodeok leaves to heat in a closed pressurized state to raise the temperature of the ethanol to 60 ° C. to 90 ° C .;

(d) separating and filtering the supernatant after at least 15 minutes and before 50 minutes have elapsed while maintaining the temperature condition in step (c); And

(e) separating and filtering the separated filtrate using nitrogen gas; and a water-soluble capsule 208 storing the extracted powder-like extract 207 and the pulverized deciduous leaf 210 are formed.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Figure 1 shows the structure of the tea-baged deodeok leaf tea containing deodeok leaf extract according to the first embodiment of the present invention. Referring to FIG. 1, the teabagized deodeok leaf tea 10 including the deciduous leaf extract according to the first embodiment of the present invention is composed of a teabag bag 102 and a handle 106 connected by a string 104. In a typical tea bag, the composition of the tea bag edible leaf tea (10) incorporating a mixture of the powdered deodeok leaf extract 108 and the crushed deodeok leaf (110) inside the tea bag bag (102) This is a feature. Here, the tea bag bag 102 is an encapsulation shape that can contain the contents therein, the bottom portion is wider and narrower toward the top, the upper end is closed. The material of the tea bag bag 102 is preferably a cotton cloth or non-woven fabric that can be powdered deodeok leaf extract 108 and pulverized deodeok leaf 110 can be well used. The inside of the tea bag bag 102 is mixed with about 5g of the crushed deodeok leaf and 0.5g of the deodeok leaf extract 108 obtained in the following example to contain the mixture.

In addition, since the tea bag bag 102 is to be used in water, such as hot water at the time of use, for handling the handle 106 is provided separately, the handle 106 is a double-ply or folded paper material good. The tea bag bag 102 and the handle 106 is connected by a string 104.

Figure 2 shows the structure of the tea-backed deodeok leaf tea containing deodeok leaf extract according to a second embodiment of the present invention. Referring to FIG. 2, the tea-baged deciduous leaf tea 20 including the deciduous leaf extract according to the second embodiment of the present invention includes a tea bag bag 202 and a handle 206 connected by a string 204. In a typical tea bag, a tea bag formed by incorporating a mixture of a water-soluble capsule 208 into which the powdered decocted leaf extract 207 is incorporated into the inside of the tea bag bag 202 and a pulverized deciduous leaf 210 are incorporated. Characterized by the configuration of the deodeok tea 20. Here, the tea bag bag 202 is an encapsulation shape that can contain the contents therein, the bottom is wider and narrower toward the top, the top is closed. The material of the tea bag bag 202 is preferably a cotton or non-woven fabric that can be a powdered deodeok leaf extract 208 and pulverized deodeok leaf 210 can easily meet. The inside of the tea bag bag 202 is mixed with the water-soluble capsule 208 incorporating about 5g of the crushed deodeok leaves and 0.5g of the deodorant leaf extract 207 obtained in the following embodiment to contain the mixture.

In addition, since the tea bag bag 202 is used in water, such as hot water at the time of use, the handle 206 is provided separately for its handling, the handle 206 is a two-ply or folded paper material good. The tea bag bag 202 and the handle 206 is connected by a string 204.

3 is a flowchart illustrating a method of preparing a deodeok leaf extract that is added to the deodeok leaf tea of FIGS. 1 and 2. In addition, Figure 4 shows an example of the container structure used to prepare the deodeok leaf extract according to the method of FIG.

In manufacturing the deodeok leaf extract used in the deodeok leaf tea of the present invention is used as a raw material to extract the leaves of the deodeok, which is a non-edible portion, rather than using the deodeok flesh, that is, the root of the deodeok. First, freeze-dried or steamed / roasted after harvesting the dried deodeok leaves (step S302), and the dried deodeok leaves in step S302 is ground (step S304). For freeze drying, first freeze at about -70 ℃ for 24 hours, and then drying for 48 hours using a freeze dryer. Steam / pan-fried were heat-treated for 5, 10, 15, 30, 45 and 60 minutes using a steamer and a stir-cooker, respectively, and dried using a dryer after the heat treatment. The dried deodeok leaves are ground using a grinder. Comparative evaluation of the antioxidant extract ratio with the heat treatment time will be described later in this specification.

Next, ethanol is added to the container 40 and the pulverized deodeok leaves are added and heated in a closed pressurized state to raise the temperature of the ethanol to 60 ° C. to 90 ° C. (step S306).

Here, the container 40 has a discharge pipe 404 having a valve 402 is mounted on the upper side of the container and the discharge pipe 404 extends into the flexible pipe 406 into the container and the flexible pipe ( At the end of 406 a metallic float 408 is mounted.

Next, the supernatant is separated and filtered until 50 minutes have elapsed after at least 15 minutes have elapsed while maintaining the temperature conditions in step S306 (step S308). Next, the separated and filtered liquid is dried using nitrogen gas (step S310).

Through the above process, the content of antioxidant substance in the extracted material was measured. First, DMSO (Dimethylsulfoxide: Dimethylsulfoxide) was added to the same amount of extract extracted by dissolution, and then the antioxidant activity was measured. Antioxidant activity was measured using a FRAP (Ferric Reducing Ability of Plasma or ferric reducing / antioxidant power) assay.

Samples and trolox standards were added to 96-well plates at the desired concentrations, then Fe ^{3 +} -TPTZ solution, which had been warmed to 37 ° C., was reacted at 37 ° C. for 15 minutes and absorbance at 550 nm. Is measured and evaluated by comparison with a trolox standard curve.

The total polyphenol content measurement procedure is as follows. 200 μl of the sample was added to a 50 ml test tube, 12 ml of distilled water was added, 1 ml of Folin-Ciocalteu reagent was added thereto, followed by stirring for 1 to 8 minutes. After the reaction, ₃ ml of 20% Na ₂ CO ₃ solution was added, 20 ml of distilled water was used, and the mixture was left at 23 ° C. for 2 hours. After 2 hours, absorbance at 760 nm is measured, and gallic acid equivalent is measured by comparing with a standard curve prepared using gallic acid as a standard.

Figure 4 shows the results of the antioxidant activity comparison measurement. Referring to Figure 4, the antioxidant capacity was found in the order of leaves> stem> bark> pulp. Here, it should be noted that the material extracted by the method according to the present invention has higher antioxidant capacity than pulp.

5 shows the results of comparative measurements of polyphenol components. That is, the total polyphenol content known to be directly related to the antioxidant capacity is shown in FIG. Referring to FIG. 5, the polyphenol content of each part of Deodeok was in the order of leaves> stem> pulp> bark, and it should be noted that the polyphenol content is also the highest in leaves.

According to the present invention, in order to extract an antioxidant substance from the deciduous leaves to the degree of commercialization value, the supernatant is separated and filtered for 15 minutes or more and less than 50 minutes while maintaining the temperature of ethanol 60 ° C or more and less than 90 ° C. This will be described in more detail.

First, if the temperature of the ethanol is maintained below 60 ℃, the content of polyphenol in the extract is significantly reduced to less than 40% of the state maintained at 60 ℃ to reduce the commercialization value compared to the manufacturing cost, and if the temperature of ethanol is increased above 90 ℃ The astringent taste is produced and commercialization value is low. In addition, if the supernatant is separated and filtered after less than 15 minutes while maintaining the temperature conditions as described above, the content of polyphenols is significantly reduced to less than 30% of the state after 15 minutes, which may lower the commercialization value compared to the manufacturing cost, 50 minutes Separation and filtration of the supernatant in excess of not only gives a astringent taste but also lowers the content of antioxidants.

That is, according to the present invention provides a method for extracting a substance having a high antioxidant capacity and a polyphenol content from the leaves of the deodeok which is discarded. In addition, the extract with high antioxidant capacity and polyphenol content extracted by the method according to the invention as described above, when the separation of the ethanol temperature and the supernatant and the separation filtration time within a predetermined time range, It can be extracted to have a high content of polyphenols and to avoid astringent taste, and it is known to have high antioxidant capacity and high content of polyphenols, laurel, parsley, juniper, aniseed and fennel. Unlike plants, such as cumin (cumin), cardamom, ginger, etc., even if you want to use as a food additive, there is an effect that it is possible to use as it is without removing the essential oil components that give off a unique aroma.

Next, the anti-oxidation efficacy of the tea-baged deodeok leaf tea containing the deodeok leaf extract according to the first and second embodiments of the present invention by comparing the Trolox equivalent value and at the same time sensory on flavor and taste Evaluation was performed. 5 minutes after the tea bag was added to a normal paper cup with water at 80 ° C., the tea bag was removed, and the trolox equivalence measurement and sensory evaluation were performed. In addition, changes in chemical aging were observed for the antioxidant components. As a test method, using a thermo-hygrostat (manufactured by Tokyo Keiki, Japan) under conditions of 90 ± 90 ° C and a relative humidity of 70 ± 5%, the tea bag was left for 90 days and then the trolox equivalent value was measured. The first embodiment corresponds to a tea bag by mixing the deodeok leaf extract and the crushed deodeok leaf, but mixed with 5g of the crushed deodeok leaf and 0.5g of the deodeok leaf extract to contain the mixture. The second embodiment corresponds to the baekbungdeok extract with 0.5g of deodeok leaf extract in a water-soluble capsule and teabag with 5g of crushed deodeok leaf. The first comparative example is a case where only crushed deodeok leaves are tea-baged, and the second comparative example is a case where only deodeok leaf extracts are tea-backed.

First embodiment Second embodiment Comparative Example 1 Comparative Example 2 (Deodeok Leaf Extract) Trolox equivalent (within 1 day) 1100 mM 1160 mM 350 mM 1400 mM Trolox equivalent (after neglect) 620 mM 1250 mM 150 mM 800 mM Sensory evaluation (within 1 day) ○ ○ ○ △ Sensory evaluation (after neglect) ○ ○ ○ △

In the above table, in the case of the tea bag only pulverized deodeok leaf as in the first comparative example was satisfactory in the sensory evaluation, but the Trolox equivalent value of the antioxidant material is 1100 mM, the second embodiment in the first embodiment of the present invention The example showed a significantly lower 350 mM compared to 1160 mM.

In addition, as in the case of the second comparative example, the tealized only in the deodeok leaf extract, the trolox equivalent value is quite high, but it is not satisfactory due to lack of fragrance in the sensory evaluation, whereas teabagized by the first and second embodiments Deodeok leaf tea showed no significant difference in trolox equivalence, but the sensory evaluation showed better results compared to the second comparative example where only the deodeok leaf extract was tea-backed.

In addition, after being left under the conditions described above, the first and second embodiments showed significant differences in trolox equivalents. That is, in the case of the first embodiment made by mixing the deodeok leaf extract and crushed deodeok leaf, the trolox equivalent value was reduced by 40% due to the change over time, but the deodeok leaf extract was incorporated into the water-soluble capsule and mixed with the ground deodeok leaf In the case of the second embodiment, there was little change in the trolox equivalent value even after standing under the conditions described above, resulting in little change over time.

Next, Table 2 shows the result of measuring the trolox equivalent value in order to evaluate the extraction ratio of antioxidants according to the heat treatment time when the roasting process is applied.

Heat treatment time 5 minutes 10 minutes 15 minutes 30 minutes 45 minutes Freeze drying (comparative example) Trolox equivalent (μM)  143  150  172  170  148  130

Referring to Table 2, as a result of comparing and evaluating trolox equivalents as an indicator of antioxidant effect on the dried and dried leaves of deodeok by freeze-drying and steaming / roasting, it was found that the antioxidant-effective substances were found to be freeze-dried when they were roasted. The extract was extracted at a higher rate, and the heat treatment time was the highest in the extraction of antioxidants from 15 to 30 minutes. This is because the oxidation proceeds during the roasting process, but the enzymes that destroy antioxidants are inactivated by the roasting temperature, and thus the loss of antioxidants is relatively low. In addition, the results of the sensory evaluation showed that the aroma and taste of the dried Dedak leaf tea, which was stir-fried, was superior to the freeze-dried food.

According to the present invention, while extracting while maintaining a high content of antioxidants and polyphenols from the non-edible parts of the leaves of Deodeok and maintaining the antioxidant effect in the tea bag of the extract, the tea bag is also excellent in the evaluation of aroma and taste sensory Provide deodeok tea. In addition, by making use of the non-edible part can greatly contribute to the increase in profits of the farmers grow deodeok and increase the productivity by enabling the use of the deodeok leaves even before planting deodeok.

As described above, according to the present invention, the extract was extracted from the non-edible portion of the leaves of Deodeok while maintaining a high content of antioxidants and polyphenols. It also provides excellent tea-baged deodeok tea. In addition, there is almost no change in the trolox equivalent value, which is an indicator of the antioxidant component, and there is an effect that there is little change over time.

Claims (2)

(a) drying the deciduous leaves; (b) pulverizing the dried deciduous leaf in step (a); (c) adding ethanol to the container and adding pulverized deodeok leaves to heat in a closed pressurized state to raise the temperature of the ethanol to 60 ° C. to 90 ° C .; (d) separating and filtering the supernatant after at least 15 minutes and before 50 minutes have elapsed while maintaining the temperature condition in step (c); And (e) separating the filtered filtrate using nitrogen gas; teabagized deodeok leaf tea made by adding a mixture of the extracted powder-like extract 108 and pulverized deodeok leaf 110, including . (a) drying the deciduous leaves; (b) pulverizing the dried deciduous leaf in step (a); (c) adding ethanol to the container and adding pulverized deodeok leaves to heat in a closed pressurized state to raise the temperature of the ethanol to 60 ° C. to 90 ° C .; (d) separating and filtering the supernatant after at least 15 minutes and before 50 minutes have elapsed while maintaining the temperature condition in step (c); And (e) separating the filtered liquid using nitrogen gas; and drying the water-containing capsule 208 for storing the extracted powder-like extract 207 and the pulverized deodorant leaf 210. Deodorized green tea.

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