KR101327469B1 - Anti-oxident wild-garlic beverage and manufacturing method thereof - Google Patents

Abstract

The present invention relates to an acid garlic beverage having a low temperature aging of Allium victorialis L. and its increased functionality and palatability, and to a method of manufacturing a young garlic leaf having a high marketability and having a low texture and a low value of mature acid garlic leaves. While aging for 3-5 days at low temperature before and after, extract dry acid garlic with cold water below 30 degrees Celsius has an excellent effect of strengthening the antioxidant and antithrombotic activity by more than two times.

Description

Antioxidant functional acid garlic drink and its manufacturing method {{Anti-oxident wild-garlic beverage and manufacturing method}

The present invention relates to an antioxidant functional acid garlic beverage and a method of manufacturing the same, and more specifically, to aged acid garlic at a low temperature of about 30 degrees Celsius for 3-5 days to minimize the loss of volatile components of acid garlic, By subtracting the cold water extraction to the functional beverage and the preparation method of the antioxidant and antithrombotic activity 2 times stronger than the acid garlic extract by the conventional freeze drying and hot water extraction method.

Allium victorialis L.) is a perennial plant of the genus Allium in the family Liliaceae, distributed in the mountains of Asia, the Americas, and the Himalayas. It is native to Ulleungdo, Jiri, Odae, and Seorak. In Korea, mountain garlic has been used as a food material, and after wintering, young leaves and stems are harvested from April to May when they are sprouted in fallen leaves, and they have been used as ssam vegetable and pickled foods. Mountain garlic is highly palatable because of its unique garlic flavor, taste, and excellent nutrition. Recently, the whole garlic is edible not only with leaves but also with mandarin and flowers. Mountain garlic is well known as a traditional stamina food like garlic, and has been used in folk medicine for hypertension, arteriosclerosis, gastritis, constipation, abdominal pain, forgetfulness and insomnia. To date, active substances reported in acid garlic include allicin, ferulic acid, astragalin, methylallyldisulfide, diallydisulfide, kaempferol, quercetin and furostanol glycosides found in garlic. Activity, arteriosclerosis, hyperlipidemia and cholesterol inhibitory effects have been reported.

However, mountain garlic usually leaves after 5 years of seeding, and only 2 leaves per year have difficulty in mass production. In addition, in the limited time of April-May, harvesting and using vulnerable leaves, low storage after harvesting, large leaves (mature leaves) there is a problem that can not be used as a product due to the rough texture. Although it is necessary to develop processed foods of mountain garlic to overcome this, currently, pickled foods (Korean patent 1005868330000), simple liquid extract beverages (Korea Patent Publication 2002-0092098), salted fermented foods of mountain garlic water kimchi (Park Geum-soon and Kim, Kee-Soon, 2008, Korean Society of Food and Cookery Science, 829-836). Only simple processed products have been developed, and antioxidative antithrombotic function is enhanced through cold water extraction while minimizing the loss of volatile functional ingredients by aging acid garlic at low temperature. There is no research on the manufacturing method of the prepared mountain garlic beverage and the processed food development using the same.

Republic of Korea Patent No. 1005868330000 Republic of Korea Patent Publication No. 10-2002-0092098

Park Geum-soon and Kwi-Soon Kim, 2008, Korean Society of Food and Cookery Science, 829-836

Accordingly, it is an object of the present invention to minimize acid loss and to provide an acid garlic beverage having improved antioxidant and antithrombotic functional substances and improved functionalities and a method for producing the same.

The above object of the present invention is produced at a limited time seasonally, and the process of aged aged 3-5 days at low temperature around 30 degrees Celsius, which has a problem of losing the commerciality due to the coarse texture of the large leaves (mature leaf) and ; It was achieved through the process of extracting the cold water from the natural mature product obtained above.

Antioxidant functional acid garlic beverages of the present invention, unlike acid garlic beverages prepared by lyophilizing acid garlic after extraction with hot water, are first matured at a low temperature, and then extracted with cold water, thereby preventing antioxidant and antithrombotic activity from conventional acid garlic beverages. Not only has the effect of providing a health functional drink with a two-fold increase in useful physiological activity, such as activity, but also reduces the irritating aroma unique to acid garlic and enhances the sensory sensuality due to the sweet and umami flavors. There is an effect available.

In addition, the acid garlic beverage extracted with cold water after natural ripening according to the present invention has an excellent effect of exhibiting more powerful functionality and excellent palatability when using coarse leaves (mature leaves) with poor texture.

1 is a manufacturing process of the health functional acid garlic beverage using cold water extraction method after low temperature drying aging of the present invention.
Figure 2a is a photograph of fresh mountain garlic leaves, Figure 2b is a photograph of acid garlic aged at low temperature for 30 days at 30 degrees Celsius.
Figure 3a is a dry garlic powder at a low temperature of 30 degrees Celsius, Figure 3b is a dry garlic powder at 50 degrees Celsius, Figure 3c is a dry garlic powder at 80 degrees, respectively Figure 3d is a powder dried at 30 degrees Celsius after blanching at 80 degrees It is a photograph showing the state of.

The present invention relates to acid garlic enhanced in functionality and functionality by extracting from cold water after natural ripening or drying at about 30 degrees Celsius, and a method for producing a functional beverage using the same. More specifically, after washing the edible mature garlic leaves and remove foreign substances, dried for 3 to 5 days at a low temperature of about 30 degrees Celsius, then matured naturally, extracted with cold water to enhance the antioxidant and antithrombotic activity The extract relates to a healthy functional acid garlic beverage with high palatability to all ages.

As shown in Figure 1, the present invention is a washing step of acid garlic; Low temperature drying ripening step of the selected acid garlic; Cutting step of low temperature aged garlic; Cold water extraction step of the fine mountain garlic; Consists of a health functional beverage manufacturing step containing the extract [Fig. 1].

Raw garlic raw materials of the present invention includes all the young garlic leaves, mature leaves, stems, flowers and the like. However, in the present invention, it means preferably mature large leaves (large leaves) with low marketability. Mountain garlic is registered as a food raw material in the Korean Food Code, but in general, young leaves are harvested in the spring of March-April and used as a ssam vegetable, or they are processed and distributed as pickles. However, after mid-May, natural harvesting is prohibited on Ulleungdo, and even on planted land, mature broad-leaf leaves are badly harvested and discarded. To date, the Korea Food and Drug Administration has not conducted any food ingredient analysis in the Korea Food and Drug Administration, but in the case of young garlic leaves, the results of the general ingredient analysis showed that the water content was 90.2%, protein content 1.7%, crude fat 0.9%, carbohydrates 3.2%, and ash 1.0. It contains% and is known as a low calorie health food at 37 kcal / 100g.

As an extraction solvent for producing a healthy functional acid garlic beverage using mature leaves according to the present invention, cold water of 30 degrees Celsius or less is preferable, and hot water of 60 degrees or more is not preferable. In addition, it is preferable to cut the material of the low-temperature aged acid garlic before cold water extraction.

In the present invention, "functional health food" means a food manufactured and processed using raw materials or ingredients having functional properties useful for the human body according to Act No. 6767 of the Health Functional Food Act, and "functional" means a human body It means the ingestion for the purpose of obtaining a useful effect in health use such as nutrient control or physiological action on the structure and function of.

Cold water extract of cold aged acid garlic according to the present invention may be added to food or beverage for the purpose of antioxidant or antithrombotic activity. Further, the food to which the acid garlic extract of the present invention can be added is, for example, various foods, beverages, gums, teas, vitamin complexes, health functional foods, powders, granules, tablets, capsules or beverages. At this time, the content of the naturally aged acid garlic extract in food or beverage may be added 5 to 95% by weight based on the total food weight, the health beverage composition may be added in a ratio of 5 to 95 g based on 100 mL. have.

The food composition according to the present invention is not particularly limited to other ingredients except for containing the low temperature ripened cold water extraction acid garlic extract as an essential ingredient in the indicated ratio, and contains various flavors or natural carbohydrates as additional ingredients, such as ordinary drinks. can do. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those described above, natural flavoring agents (tauumatin, stevia extract (e.g., Rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of said natural carbohydrate is about 1-20 g, preferably about 5-12 g per 100 mL of the composition of the present invention.

In addition, the cold water extract of the low-temperature aging acid garlic of the present invention is a flavoring agent such as nutritional agents, vitamins, minerals (electrolytes), synthetic flavors and natural flavoring agents, coloring and neutralizing agents (cheese, chocolate, etc.), pectic acid And salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages. In addition, the low temperature aged acid garlic cold water extract of the present invention may contain natural fruit juice or fruit flesh for the production of fruit juice beverage and vegetable beverage. The above components can be used independently or in combination. The proportion of such additives is not so important but may be selected in the range of 0 to 20 parts by weight with respect to 100 parts by weight of the present garlic extract.

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

< Example  1> Of dry garlic dried at various temperatures Color difference  change

Mountain garlic harvested from April to May 2010 in Ulleung-gun, Gyeongbuk was washed with running water and drained. Dried garlic is dried for 3 kg at 30 degrees Celsius, 3 days at 50 degrees, 1 day at 50 degrees, and 8 hours at 80 degrees, without any sterilization process. The acid garlic with an initial moisture content of 93.1 ± 0.3% is dried. Each was dried to a water content of 2.37 ± 0.4%. On the other hand, in order to minimize the change of the acid garlic component by the enzymes derived from the acid garlic during drying, the dried acid garlic was blotted in hot water at 80 degrees Celsius for 10 minutes and then dried in a 30 degrees Celsius dryer for 3 days.

As a result of the experiment, when dried in a dryer at 80 degrees Celsius acid garlic dries quickly within a few hours without falling off phenomenon, the color difference analysis result of the original color of the garlic was maintained (Table 1). In case of drying at 50 ° C, it took about 1 day. In case of drying at 30 degrees Celsius, it took more than 3 days, and changed to yellow rather than the blue color of the original garlic ([FIG. 2] and [Table 1]). However, even after drying at 80 degrees Celsius for 10 minutes, even when dried at 30 degrees Celsius, the original acid garlic color was maintained as it is.

Thus, unlike the case of acid garlic dried at 30 degrees Celsius after blanching for 10 minutes at 80 degrees Celsius, in case of direct drying only at 30 degrees Celsius, yellowness increases rapidly and brightness increases and redness decreases due to 30 degrees Celsius. In the case of island drying, it is understood that various biochemical changes due to its own enzyme appear during the 3-5 days of drying and the loss of water is slow. there was.

On the other hand, in the case of drying at 50 degrees Celsius and 80 degrees Celsius, there is a sudden loss of moisture, and it is judged that there is almost no change by the own enzymes of the acid garlic as in the case of blanching at 80 degrees Celsius. That is, in the case of drying at 50 degrees Celsius and 80 degrees Celsius, the drying itself was efficient, but it was confirmed that a sudden loss of volatile components appeared, which is not preferable.

On the other hand, in the case of drying at 30 degrees Celsius, when the young leaves were not evenly spread, the leaves appeared, but the mature leaves had little. Therefore, when drying at 30 degrees Celsius it is preferable to spread evenly so as not to fall down by overlapping and pressing of mountain garlic, and according to the present invention, it is preferable to use mature large leaves that are not commercially easily but are not easily receded in view of manufacturing efficiency. .

Color difference analysis of dry garlic at various temperatures division Standard whiteboard 30 ℃ drying 50 ℃ drying 80 ℃ drying After blanching at 80 ℃
30 ℃ drying L (brightness) 92.4 49.51 ± 0.14 37.03 ± 0.09 38.25 ± 0.19 43.04 ± 0.28 a (red) -0.1 -2.05 ± 0.13 -4.99 ± 0.08 -1.88 ± 0.04 -3.16 ± 0.01 b (yellow) 1.4 19.56 ± 0.11 15.20 ± 0.01 15.11 ± 0.01 14.81 ± 0.08

[Note] Brightness (White 100-0 Black), Redness (Red 100--80 Green), Yellowness (Yellow 70--80 Black)

< Example  2> Changes in Components of Dry Garlic Dried at Various Temperatures

Total polyphenols, total flavonoids, total sugars and reducing sugars were analyzed for acid garlic dried at various temperatures of Example 1 (Table 2). First, a 10-fold volume of 95% ethanol was added to the dried acid garlic material at each temperature, and then extracted three times at room temperature for 8 hours. The extract was concentrated under reduced pressure to prepare a powder.

The total flavonoid content was measured by stirring and extracting each sample for 18 hours with methanol stirring, adding 4 mL of 90% diethylene glycol to 400 μl of the filtered extraction sample, adding 40 μl of 1 N NaOH again, and reacting at 37 ° C for 1 hour and absorbance at 420 nm. Was measured. As a standard reagent, rutin was used. The total polyphenol content was added to 400 μl of the extracted sample solution, 50 μl of Folin-ciocalteau and 100 μl of saturated Na ₂ CO ₃ solution were left at room temperature for 1 hour, and then absorbance was measured at 725 nm. Tannic acid was used as a standard reagent. Reducing sugar was determined by DNS method and total sugar was quantified by phenol-sulfuric acid method.

Analysis of Active Ingredients of Dry Garlic at Various Temperatures sample Content (mg / g) Total flavonoids Total polyphenol Total Reducing sugar 30 ℃ drying 74.28 ± 1.98 36.93 ± 0.73 292.74 ± 2.64 182.72 ± 7.72 50 ℃ drying 60.14 ± 3.54 21.62 ± 0.95 381.03 ± 6.04 264.57 ± 0.00 80 ℃ drying 54.85 ± 1.76 25.86 ± 0.95 432.78 ± 6.04 367.16 ± 24.69 After blanching at 80 ℃
30 ℃ drying 58.12 ± 1.54 24.36 ± 1.24 532.8 ± 0.38 421.72 ± 6.17

As a result of the experiment, the total sugar and reducing sugar showed a high value in the case of the blanching, and as the drying temperature was lowered at 80 degrees, 50 degrees, and 30 degrees Celsius, total sugar and reducing sugar rapidly decreased. This suggests that metabolism and natural ripening by acid garlic itself are more active during drying, considering that metabolism is completely inhibited due to inactivation of acid garlic itself by blanching. This change is more evident in the determination of total flavonoid and total polyphenol content, 134% and 150% higher than 80 ° C blanching and 80 ° C drying, respectively, due to the metabolic and natural ripening process by acid garlic itself during 30 ° C low temperature drying. An increase in the total flavonoid and total polyphenol content was observed. Therefore, according to the present invention, it was found that drying the garlic for 3-5 days at a low temperature of about 30 degrees Celsius rapidly reduced the total sugar and reducing sugar, and dramatically increased the amount of active functional total flavonoids and total polyphenols. .

< Example  3> Of dry garlic dried at various temperatures Sensuality  evaluation

Acid garlic dried at various temperatures of Example 1 was powdered to evaluate its functionality. At this time, sensory evaluation on the sense of smell and taste was evaluated on a five-point scale with 20 researchers from the Department of Food and Nutrition, Andong National University. Indicated by 5 points, the results of this experiment were analyzed by variance analysis (ANOVA) using Duncan's multiple range test using the SPSS package program and are shown in the following [Table 3]. In case of drying at 30 degrees Celsius, the scores were excellent in persimmon taste, subtle aroma, and overall preference.

Sensory Evaluation of Dried Garlic at Various Temperatures sample incense flavor Overall likelihood 30 ℃ drying 4.10 ± 0.28 4.05 ± 0.42 4.12 ± 0.44 50 ℃ drying 3.75 ± 0.42 3.85 ± 0.26 3.75 ± 0.42 80 ℃ drying 3.80 ± 0.60 3.63 ± 0.41 3.77 ± 0.38 After blanching at 80 ℃
30 ℃ drying 3.75 ± 0.42 3.68 ± 0.17 3.49 ± 0.45

Therefore, for the production of acid garlic with increased useful ingredients and functionality, it is most preferable to naturally mature 3-5 days at room temperature and low temperature around 30 degrees Celsius, and to dry the final moisture content of acid garlic to 3-4%.

Example  4: Antioxidants of acid garlic dried and aged at various temperatures, Anti-thrombosis  Activity evaluation

Antioxidant activity was evaluated for the acid garlic extract samples dried at various temperatures of Example 2.

< Experimental Example  1> Antioxidant activity evaluation

Antioxidant activity was evaluated by DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity and ABTS [2,2-azobis (3-ethylbenzothiazoline-6-sulfonate)] radical scavenging activity. In case of DPPH scavenging activity, 380 μl of 2 × 10 ⁻⁴ M DPPH solution dissolved in 99.5% ethanol was mixed in 20 μl of the sample diluted to 500 ug / ml, and reacted at 37 ° C. for 30 minutes, followed by microplate at 516 nm. Absorbance was measured using a reader (Asys Hitech, Expert96, Asys Co., Austria). The DPPH free radical scavenging activity was expressed as a percentage of sample addition and non-addition. For ABTS scavenging activity, 5 ml of 7 mM ABTS (Sigma Co., USA) and 88 μl of 140 mM potassium persulfate were mixed and blocked for 16 hours at room temperature to form ABTS cations. The solution was then dialyzed against absorbance at 414 nm Was diluted with ethanol to 1.5. 190 μl of the prepared dilution solution and 10 μl of the sample prepared at 500 μg / ml were mixed, and then reacted at room temperature for 6 minutes, and the absorbance was measured at 734 nm. The ABTS radical scavenging ability was calculated by the following equation.

ABTS radical scavenging activity (%) = (CS) / Cx100, C: absorbance at the addition of the solvent control DMSO, S, absorbance at the addition of the sample.

On the other hand, Nitrite scavenging ability was adjusted to pH 1.2 by adding 500 ug / ml of sample solution to nitrite solution (1 mM), 0.1 N HCl, and reacting at 37 ° C for 1 hour, followed by Griess reagent (Sigma Co. , USA) was added and mixed. After remaining at room temperature for 15 minutes, the absorbance at 520 nm was measured to determine the amount of residual nitrite. Nitrite scavenging ability (%) was calculated by the following equation.

Nitrite scavenging activity (%) = [1- (AC) / B] x100, A: absorbance after 1 hour of reaction by adding a sample to a 1 mM nitrite solution, B: absorbance of a 1 mM nitrite solution, C: absorbance of a sample.

Antioxidant activity evaluation results were expressed as the average and deviation of three measurements. As a result, acid garlic dried naturally at 30 degrees Celsius was 317% DPPH anion scavenging activity, 174% ABTS cation scavenging ability than acid garlic dried at 30 degrees after blanching at 80 degrees Celsius or acid garlic dried at 30 degrees Celsius. The nitrite scavenging activity showed an 131% increased antioxidant activity (Table 4).

Antioxidant Activity of Acid Garlic Aged and Dried at Various Temperatures Sample (500 ug / ml) Antioxidant activity (%) DPPH anion scavenging activity ABTS cation scavenging activity Nitriite Scavenging Activity 30 ℃ drying 54.07 ± 1.18 68.28 ± 1.02 42.78 ± 0.27 50 ℃ drying 23.80 ± 0.89 43.33 ± 1.74 32.13 ± 0.54 80 ℃ drying 22.96 ± 0.89 47.02 ± 0.00 21.51 ± 0.54 After blanching at 80 ℃
30 ℃ drying 17.01 ± 0.15 39.43 ± 1.16 32.13 ± 0.00

Antithrombogenic activity was evaluated in the acid garlic samples dried at various temperatures of Example 2. Acid garlic extract samples were dissolved in DMSO (dimethylsulfoxide), diluted to appropriate concentrations, and evaluated using thrombintime using human plasma according to the previously reported methods (Ryu et al. 2010. J. Life Science , 20.922-928). . Plasma was prepared from the whole blood of the applicant, and immediately after collection, the plasma was separated by centrifugation at 5,000 g for 5 minutes at 4 ° C and stored frozen (fresh frozen plasma) and thawed at room temperature if necessary.

< Demonstration  2> Thrombin  time( Thrombin Time )

At 37 ℃ 0.5 U thrombin (Sigma Co., USA) 50 ㎕ and 20 mM CaCl ₂ 50 μl and 10 μl of sample extracts at various concentrations were mixed in a tube of Amelung coagulometer KC-1A (Japan) and allowed to react for 2 minutes. Then, 100 μl of plasma was added and the time until the plasma coagulated was measured. Aspirin (Sigma Co., USA) and heparin (heparin; Sigma Co., USA) were used as controls, and DMSO was used instead of the sample as a solvent control. DMSO had a solidification time of 32.1 seconds. The thrombin inhibitory effect was expressed as the average of three or more replicates.

The antithrombotic activity evaluation showed that the natural garlic dried at 30 degrees Celsius increased thrombin time approximately twice as much as the acid garlic dried at 30 degrees after blanching at 80 degrees Celsius or acid garlic dried at 80 degrees Celsius. It was confirmed to show activity (Table 5).

Antithrombotic Activity of Acid Garlic Dried at Various Temperatures sample Concentration (mg / ml) Antithrombotic Activity (Thrombin Time: Seconds) DMSO - 32.1 ± 1.5 aspirin 1.5 89.8 ± 4.2 30 ℃ drying 5 60.4 ± 3.5 50 ℃ drying 5 38.5 ± 3.2 80 ℃ drying 5 39.5 ± 3.9 After blanching at 80 ℃
30 ℃ drying 5 35.3 ± 2.4

< Example  5> Beverage production using cold water extract of mountain garlic of the present invention

In order to prepare the acid garlic beverage with enhanced functionality and functionality of the present invention, 1 kg of aged garlic powder was aged for 3-5 days at about 30 degrees Celsius and then extracted for 10 hours by adding 10 L of cold water at 20 degrees Celsius. . The acid garlic extract is filtered using sterile gauze, and then added to 8% by weight of sugar, 1.8% by weight of fructose, 1% by weight of apple cider vinegar and sealed and autoclaved for 20 minutes at 105 degrees Celsius to the functional acid garlic beverage of the present invention. Prepared. The functional beverage prepared by cold water extraction of the low-temperature aged acid garlic of the present invention is about twice as much as the acidic beverage prepared by the conventional method of lyophilizing the existing unmatured acid garlic as a raw material and extracting hot water (100 ° C.). It showed excellent antioxidant and antithrombotic activity.

Claims (4)

A method for preparing an antioxidant or antithrombotic functional acid garlic extract, characterized in that the dried garlic is dried at a low temperature of about 30 degrees Celsius for 3-5 days and extracted with cold water of 30 degrees Celsius or less.
delete Antioxidant or antithrombotic functional acid garlic beverage, comprising the acid garlic extract obtained according to the method of claim 1 as an active ingredient.
Antioxidant, antithrombotic health functional food comprising the acid garlic beverage of claim 3 as an active ingredient.

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