KR101001361B1 - Natural carbonated beverage comprising tea leaves and mulberries juice and a preparation method thereof - Google Patents

Abstract

The present invention relates to a natural carbonated tea drink using a mulberry juice, green tea extract, natural carbonated water and a method for preparing the same, by adding green tea extract and natural carbonated water to the mulberry juice, the catechin content is increased than the mulberry juice itself provides a beverage It can also replace artificial carbonated beverages that can cause obesity, osteoporosis, tooth decay, tooth decay or growth disorders when consumed excessively, and have a refreshing and refreshing soft feeling unlike other artificial carbonated beverages on the market. There is an excellent effect of providing a natural carbonated tea drink added with audi and green tea showing various physiological activities.

Mulberry juice, tomato juice, green tea extract, natural carbonated water

Description

Natural carbonated beverage comprising tea leaves and mulberries juice and a preparation method

The present invention relates to a natural carbonated tea drink using a mulberry juice and a method of manufacturing the same, and more specifically, by adding green tea extract and natural carbonated water to the mulberry juice, the catechin content is increased than the mulberry juice itself, artificial carbonated beverage Unlike natural carbonated water that gives a refreshing feeling of clean, light and soft feeling and green tea extract to increase the functionality, and natural carbonated tea drink by the addition of a mulberry juice and a preparation method thereof.

The biggest driving force that tea has developed as an important beverage is the specificity of its chemical composition. Tea, which is known as a functional food with various pharmacological and health promoting effects, is mostly due to catechins in tea leaves. The catechins belonging to the polyphenols include five kinds of gallocatechin (CG), epigallocatechin (EGC), epicatechin (EC), gallate epicatechin (ECG) and gallate epigallocatechin (EGCG). And other catechins such as catechins. Their various physiological functions have been reported antioxidant activity, anticancer action, detoxification action, hypoglycemic action, antibacterial action, caries prevention effect, anti-aging action.

The green leaves of tea are about 75 ~ 80% of water, and the rest is solid. 40% of this solid is water-soluble component, the rest is insoluble substance, and the main component of insoluble substance is cell such as cellulose, protein, pectin. There are storage substances such as starch and starch, and fat-soluble substances which are not soluble in water but soluble in ether or alcohol include various flavor components, chlorophyll, xanthophyll, vitamin A, vitamin E, and small amounts of fatty acids and lipids.

Tea leaves also contain various sugar components, as well as components such as starch and cellulose. In terms of dry matter, there are 5 ~ 10% of free sugar, 1 ~ 4% of starch, 3 ~ 13% of pectin, 9 ~ 16% of crude fiber, and 4 ~ 10% of other polysaccharides. Since these free sugars are greatly reduced by shading, as the free sugar content of the lower leaves is increased and growth is increased, the total amount of pectin increases but the amount of water-soluble pectin decreases.

Green tea contains 1 ~ 5% of free amino acids and has a big influence on the taste of tea and consists of about 28 kinds of amino acids. The distribution of amino acids is the time of picking tea leaves, varieties of tea, shading, and nitrogen fertilizers. Depends.

Tea leaves contain organic acids such as succinic acid, malic acid, citric acid, iso-citric acid, coumarin acid, elaginic acid, and chlorogenic acid, which affect the respiratory activity of plants.

Tea leaves, on the other hand, have water-soluble vitamins that are soluble in water and fat-soluble vitamins that are insoluble in water. Water-soluble vitamins include vitamin B group, C, P, and fat-soluble vitamins include vitamins A, D, E, and K. The content of vitamin C is much higher than other vegetables or fruits, and depending on the type of tea, the amount of reduced vitamin C is changed to oxidized vitamin C by enzymes during the fermentation process. Lipid-soluble vitamin A contains about 17-18 mg% of fresh leaves, and vitamin E is much higher than other fruits, especially alpha-tocopherol, which is very effective.

Audi is a fruit of mulberry that has been cultivated for sleep and belongs to fruits according to the definition of fruit, which is edible. In English, mulberry is called 'mulberry', 'mul' comes from 'mull', 'to add spices to wine or beer', and 'berry' is from 'berry', that is, like 'grape and juice' This means a lot of error.

Mulberry leaves have been important as silkworm food for the production of high-quality cocoon, as well as being used to treat diabetes, eczema and acute arthritis. In addition, the roots and bark of mulberry trees have been widely used in oriental medicine as diuretics, but the mulberry fruit, mulberry, is used for the production of raw or leached liquor.

In the West, they thought only of food, such as strawberries, bilberry, raspberry, and had little interest in Audi. In the Dongbogam <Sugar Liquid>, Audi said that healed thirst (a bottle of thirsty water and food, but the body is thin and the amount of urine) is better, and the jang is comfortable, and if you eat it for a long time, you will not be hungry. Recently, it has been found that a large amount of C3G, which is a special ingredient, is increasing in interest in Audi.

In the Dongmugamgam's <Sugar Piece>, it is written about the mulberry, which is cold and sweet in nature, and the black mulberry in the herb heals the edema, soaks the wall, quenches thirst, peees well, brightens ears and eyes and takes If the gray hair is black and the mulberry prevents the aging of the regular contains all the functionality of the Audi can be seen. It contains abundant glucose and malic acid and has been used as a sulfur plant. The nutritional content of Audi is shown in Table 1 below.

Nutrition Facts Bell energy
(㎉) moisture
(%) protein
(g) Geology
(g) Sugar
(g) Crude fiber
(g) Ash
(g) calcium
(Mg) sign
(Mg) Native species 50.0 84.2 2.6 0.3 9.3 2.7 0.9 45.0 45.0 Improved species 46.0 87.2 1.6 0.2 9.4 0.9 0.7 61.0 31.0 Bell iron
(Mg) salt
(Mg) potassium
(Mg) Vitamin A
(RE) β-carotene
(Μg) Vitamin B ₁
(Mg%) Vitamin B ₂
(Mg%) Niacin
(Mg) Vitamin c
(Mg) Native species 2.3 16.0 284.0 8.0 50.0 1.47 0.07 0.6 5.0 Improved species 2.0 17.0 203.0 9.0 55.0 1.30 0.11 0.3 4.0

Tomatoes, belonging to vegetables, were native to South America, an Inca empire that enjoyed a high degree of civilization. It was quite a long time to enter our country through Europe, but it was also ornamental for the first time and the history of food was not so long.

Tomato is also called persimmon or Nammansi. Tomato contains about 0.5 ~ 1% of citric acid containing lutin (vitamin P) and about 70 ~ 90mg of free amino acid. The nutritional content of tomatoes is shown in Table 2 below.

Nutritional Content of Tomato tomato energy
(㎉) moisture
(%) protein
(g) Geology
(g) Sugar
(g) Crude fiber
(g) Ash
(g) calcium
(Mg) sign
(Mg) raw stuff 14.0 95.2 0.9 0.1 2.9 0.4 0.5 9.0 19.0 Juice 13.0 95.2 0.8 0.1 2.7 0.4 0.8 10.0 16.0 tomato iron
(Mg) salt
(Mg) potassium
(Mg) Vitamin A
(RE) β-carotene
(Μg) Vitamin B ₁
(Mg%) Vitamin B ₂
(Mg%) Niacin
(Mg) Vitamin c
(Mg) raw stuff 0.3 5.0 178.0 90.0 542.0 0.04 0.01 0.6 11.0 Juice 0.8 63.0 156.0 40.0 237.0 0.03 0.02 0.7 5.0

The red color of tomatoes is due to a substance called carotenoids, especially lycopene. In a study by the secret of the disease, tomato-rich lycopene is most common in male testicles, preventing prostate cancer and reducing infertility. Carotenoids are known to exert strong antioxidant activity in the human body by inhibiting cellular damage of free radicals to prevent aging.

When you eat fatty foods such as meat or fish, accompanied by tomatoes promote digestion in the stomach, lighten the burden on the stomach and neutralize acidic foods, so there is a benefit.

Tomato's routine is a good food for people with high blood pressure because it serves to strengthen blood vessels and lower blood pressure.

Tomatoes have emerged as one of the most consumed foods by Hawaiians who have a low risk of stomach cancer, Norwegians who have a low risk of lung cancer, and elderly Americans who have a low mortality rate from all cancers.

A survey of elderly people found that the cancer mortality rate among those who consumed tomatoes was only half that of those who did not like tomatoes.

Accordingly, the present inventors add green tea extract and natural carbonated water to the mulberry juice in consideration of the physiological activity effects such as green tea and audi, so that catechins with strong antioxidant activity among the various functional ingredients of green tea have amino acids, organic acids, vitamins Antioxidant action is doubled by ingredients such as C, and natural carbonated tea drinks can be prepared with the addition of natural carbonated water, which is different from artificial carbonated drinks. Confirmed and completed the present invention.

It is an object of the present invention to provide a natural carbonated tea beverage which can be prepared by adding green tea extract and natural carbonated water to a mulberry juice, having an excellent antioxidant effect and giving a refreshing feeling and a cool feeling by the addition of natural carbonated water.

Another object of the present invention is to provide a method for producing a natural carbonated tea drink excellent in antioxidant effect by adding green tea extract to the juice, soft and soft to the touch by the addition of natural carbonated water.

The object of the present invention was achieved by preparing a natural carbonated tea drink by mixing the mulberry juice, green tea extract and natural carbonated water and performing catechin component analysis and sensory evaluation of the natural carbonated tea drink.

Hereinafter, the configuration of the present invention.

The present invention provides a natural carbonated tea drink using a mulberry juice and a method of manufacturing the same.

The present invention comprises the steps of preparing a natural carbonated tea drink using a mulberry juice and green tea extract; Performing catechin component analysis of the mulberry juice and natural carbonated tea beverages; And performing a sensory evaluation of the natural carbonated tea drink.

Preferably, the method for preparing a natural carbonated tea drink using the mulberry juice of the present invention includes the following steps (see Fig. 1):

Preparing a green tea extract;

Preparing a mulberry juice;

Mixing and adding mulberry juice and sugar to the green tea extract; And

Adding natural carbonated water to the mixture of the above steps.

In the present invention, the green tea extract may be prepared by extraction with cold water.

In the present invention, the mulberry juice may be specifically used mulberry juice or mulberry juice.

Preferred blending ratio of the natural carbonated tea drink of the present invention is 15 to 35 parts by weight of audi juice, 40 to 60 parts by weight of green tea extract, 15 to 35 parts by weight of sugar and 200 to 300 parts by weight of natural carbonated water in terms of functional beauty and antioxidant activity. If the blending ratio is out of range, there is a disadvantage that the sensuality of the drink falls. In particular, if the blending ratio of the green tea extract and the mulberry juice is lower than the lower limit, not only the sensory taste is lowered, but also the antioxidant activity is lowered, and if the amount is higher than the upper limit, the refreshment of the beverage is lowered and the sensory taste is not good. Sugar is added to season the drink's flavoring.

The most preferred blending ratio of the natural carbonated tea drink of the present invention is 25 parts by weight of audi juice, 50 parts by weight of green tea extract, 25 parts by weight of sugar and 250 parts by weight of natural carbonated water in terms of sensuality and antioxidant activity.

In the present invention, the catechin component analysis of the natural carbonated tea beverage was analyzed using a high performance liquid chromatography (HPLC) device.

In the present invention, by adding green tea extract and natural carbonated water to the mulberry juice, catechins with strong antioxidant activity among the various functional ingredients of green tea are doubled in antioxidant activity by the components of amino acids, organic acids, vitamin C, and the like of mulberry juice. There is an excellent effect that can produce a natural carbonated tea beverage that exhibits the effect and can have a cool feeling by the addition of natural carbonated water.

Hereinafter, a specific method of the present invention will be described in detail with reference to Examples, and the scope of the present invention is not limited only to these Examples.

Example  1 to 3: present invention Of natural carbonated tea drink  Produce

Green tea extract was poured into 16g of green tea 200ml of cold bottled water and soaked for 15 minutes.

The mulberry juice was made from two kinds of juices that were juiced by heating the fresh juice and the hot water without heating the mulberry.

Tomato juice is fine enough to chop tomatoes in a mixer, peeling moderately ripe tomatoes. If the tomato is completely ground so that it will not be chewed, it will lose its own color, aroma, and beauty by the heat of the mixer. .

Natural carbonated water was used as ultra-fine mineral water of Ilhwa Co., Ltd., which is commercially available.

The preferred manufacturing process of the natural carbonated tea beverage of the present invention is shown in FIG.

Tea green tea juice juice carbonated tea (Example 1) was prepared by mixing the green tea extract 50g, mulberry juice 25g, sugar 25g well mixed 250g (1 can) of cool natural carbonated water (see Table 3 and Figure 2).

Green tea mulberry carbonate tea drink (Example 2) was prepared by mixing the green tea extract 50g, mulberry juice 25g, sugar 25g, and then mixed with 250g (1 can) of cool natural carbonated water (see Table 3).

Green tea tomato juice carbonated tea drink (Example 3) was prepared by mixing the green tea extract 50g, tomato juice 25g, sugar 20g, and then mixed with 250g (1 can) of cool natural carbonated water (see Table 3 and Figure 3).

Material composition of each natural carbonated tea beverage of the present invention (unit: g) material Example 1
(Green tea audio visual juice carbonated tea drink) Example 2
(Green tea audio coded carbonated tea drink) Example 3
(Green tea tomato juice carbonated tea drink) Green Tea Extract (g) 50 50 50 Mulberry juice (g) 25 0 0 Mulberry juice (g) 0 25 0 Tomato juice (g) 0 0 25 Sugar (g) 25 25 20 Natural Carbonated Water (g) 250 250 250

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Experimental Example 1: Catechin Content Analysis

In the present experimental example, in order to determine the change in the catechin content in the mulberry juice natural carbonated tea according to the addition of green tea extract, the mulberry natural carbonated tea of Examples 1 to 3 prepared by adding the green tea extract and the mulberry juice before adding the green tea extract Analysis of the catechin component of the beverage was performed using a high performance liquid chromatography apparatus. Sample preparation for the analysis of catechin content is diluted with 50 ml of each natural fruit juice and natural carbonated tea beverage, distilled water of the same amount to make 100ml and transferred to the separating funnel. To remove caffeine, which hinders the extraction of catechins, 50 ml of chloroform is added and shaken vigorously, and when left to stand, it is divided into chloroform layer and water layer. The chloroform layer from which the caffeine component was extracted is collected separately (run three times). Remove caffeine and add 50 ml of ethyl acetate to the remaining water layer and shake gently to separate the water layer and ethyl acetate layer. Discard the water layer and remove the organic solvent from the ethyl acetate layer from which the catechin components elute. After concentration, 5 ml of ethyl acetate was added to dissolve the catechin components, filtered through a 0.45 µm filter, and used as a sample for HPLC analysis. The high-performance liquid chromatography used for analysis was Shimadzu LC-10AD, the column was Merck RT250-4, LiChrosorbRP-18 (5 μm), UV detection 280 nm, and the mobile phase was methanol-0.5% acetic acid solution (30-70, v / v ). Was set at a flow rate of 0.8 ml / min.

As a result of analyzing the catechin content of the mulberry juice, the mulberry juice used in Example 1 was gallate epigallocatechin (EGCG), epicatechin (EC), gallate epicatechin (ECG), and the mulberry juice used in Example 2 Has been shown to contain gallate epigallocatechin (EGCG). The results are shown in Table 4 below.

Catechin Content of Audi Juice (Unit: ㎍ / mL) Catechin
Natural Fruit Juice CG EC ECG EGC EGCG Total Example 1 (audio juice) - 45 2.4 - 9.8 57.2 Example 2 (audio juice) - 33 - - 7.8 40.8

Subsequently, as a result of analyzing the catechin content of each of the natural carbonated tea drinks of Examples 1 to 3 prepared by adding the mulberry juice and tomato juice, Example 1 than the catechin content of the natural fruit and vegetable juices of Examples 1 to 3 Each of the natural carbonated tea drinks from 3 to 3 were found to contain an extremely high amount of catechins. The results are shown in Table 5 below.

Catechin content of each natural carbonated tea beverage of the present invention (unit: ㎍ / ㎖) Catechin
Natural Fruit Juice CG EC ECG EGC EGCG Total Example 1 16 381 293 133 888 1,711 Example 2 16 123 191 65 683 1,078 Example 3 9 268 8 184 194 663

Therefore, the catechin content of each natural fruit juice carbonated tea drink was doubled when the green tea extract was mixed with the natural fruit juice.

Example  5: present invention Of natural carbonated tea drink  Sensory evaluation

The sensory evaluation of the natural carbonated tea beverage of the present invention prepared in Examples 1 to 3 was carried out.

In the case of natural carbonated tea drinks using mulberry juice and mulberry juice, grape juice (trade name: Delmont grape juice) of similar color among red wines and grape juices, which are generally known for antioxidant activity, was used as a control. In the case of natural carbonated tea drink using tomato juice was used commercially marketed tomato juice (brand name: Gaya tomato juice).

The sensory test randomly selected 68 men and women aged 10 to 50 years and rated the color, aroma and taste with a 5-point rating (5 = best; 4 = good; 3 = normal; 2 = slightly poor; 1 = very The score was evaluated twice, and the final score was summed to obtain the average value.

Sensory test results are shown in Table 6 below. The sensory test subjects generally evaluated the natural carbonated tea drink of the present invention better than the control group in color, aroma and taste. Especially, the addition of natural carbonated water softens, refreshing and cool refreshing feeling unlike the commercially available carbonated soft drinks. It was evaluated that they could feel.

Natural Carbonated Tea Beverage Sensory Evaluation Results Fruit vegetables
Juice type division Color (rating) Incense (rating) Taste (rating) Comprehensive
Likelihood Overall rating Mulberry juice Example 1 4.00 3.50 3.44 3.31 3.65 Grape Juice (Delmont) 3.72 3.47 3.34 2.94 3.51 Mulberry juice Example 2 3.78 3.42 3.416 3.47 3.55 Grape Juice (Delmont) 3.72 3.47 3.34 2.94 3.541 tomato Example 3 3.53 3.57 3.71 3.72 3.4160 Tomato Juice (Gaya) 3.31 3.06 2.46 2.94 2.94

As described above, the present invention is prepared by adding green tea extract and natural carbonated water to mulberry juice. It is considered to be a very useful invention in the field of food and beverage because it has an excellent effect to provide a health beverage and a method for producing the same by enhancing the function of antioxidant activity by components such as C.

1 is a diagram illustrating the most preferred processes and procedures for practicing the present invention.

Figure 2 is a photograph showing the appearance of the green tea juice carbonate tea drink using the present invention green tea and mulberry juice.

Figure 3 is a photograph showing the appearance of the green tea tomato juice carbonated tea drink using the present invention green tea and tomato juice.

Claims (3)

15 to 35 parts by weight of the mulberry juice, 40 to 60 parts by weight of green tea extract and 15 to 35 parts by weight of sugar, the method of producing a natural carbonated tea drink, characterized in that the addition of 200 to 300 parts by weight of natural carbonated water. The method of claim 1, wherein the mulberry juice is mulberry juice or mulberry juice. The carbonate natural carbonated tea beverage of which the catechin content produced by the manufacturing method according to claim 1 or 2 is increased and a refreshing feeling is imposed.

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