KR20020058127A - Granuled tea made from Aralia elata Seem and method of preparation thereof - Google Patents
Granuled tea made from Aralia elata Seem and method of preparation thereof Download PDFInfo
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- KR20020058127A KR20020058127A KR1020000085073A KR20000085073A KR20020058127A KR 20020058127 A KR20020058127 A KR 20020058127A KR 1020000085073 A KR1020000085073 A KR 1020000085073A KR 20000085073 A KR20000085073 A KR 20000085073A KR 20020058127 A KR20020058127 A KR 20020058127A
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- South Korea
- Prior art keywords
- extract
- concentrate
- weight
- extraction
- ethanol
- Prior art date
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- 238000000034 method Methods 0.000 title claims abstract description 28
- 241001632409 Aralia elata Species 0.000 title abstract description 5
- 235000015888 Aralia elata Nutrition 0.000 title abstract description 5
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- 238000002360 preparation method Methods 0.000 title description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 110
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- 239000008187 granular material Substances 0.000 claims abstract description 31
- 239000012141 concentrate Substances 0.000 claims abstract description 30
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- 240000001987 Pyrus communis Species 0.000 claims abstract 2
- 238000000605 extraction Methods 0.000 claims description 90
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- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 17
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- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 두릅나무에 함유되어 있는 유효성분의 추출효율을 높게하여 유효성분을 갖는 약리효능을 제공할 수 있으면서, 맛과 향미 등의 기호성이 우수한 두릅나무 과립차를 제조하는 방법 및 이 방법에 의해 제조된 두릅나무 과립차에 관한 것이다.The present invention can provide a pharmacological effect having an active ingredient by increasing the extraction efficiency of the active ingredient contained in the elm, while manufacturing a method of granule granule tea excellent in taste and flavor, etc. and produced by this method It is related to the elm granule tea.
두릅나무(Aralia elata Seem)는 오갈피나무과(Araliaceae)에 속하는 낙엽활엽관목으로 우리나라 전역에서 자생 또는 재배하고 있는 약용식물로써, 예로부터 민간 또는 한방에서는 신경쇠약, 정신분열증, 당뇨병, 류마티스성 관절염, 위암, 위경련, 신장병, 저혈압, 강장 및 강정, 이뇨 등을 치료할 목적으로 두릅나무의 뿌리 또는 줄기를 물 또는 알콜로 우려내거나 다려서 이용하여 왔다.Aralia elata Seem is a deciduous broad-leaved shrub belonging to the Araliaceae family. To treat stomach cramps, kidney disease, hypotension, tonic and gangjeong, and diuresis, the roots or stems of the elm have been used with water or alcohol.
따라서, 두릅나무를 의약품으로 이용하고자 두릅나무에 함유되어 있는 약리성분에 대한 연구가 활발히 이루어지고 있다. 구체적으로 예를 들면, 두릅나무의추출물에 함유된 성분 중 올레아놀산 28-O-β-D-글루코피라노실 에스테르는 당뇨병의 치료 작용을 갖는 혈당강화제로서의 활성(국내공개 공보 제 92-21157호) 및 3-O-α-L-아라비노푸라노실(1→4)-β-D-글루쿠로노피라노실 올레아놀산 28-O-β-D-글루코피라노실 에스테르(아랄로사이드 A)의 위궤양 및 위염 치료 활성(국내공개특허 96-21031호)이 현재 밝혀져 있다.Therefore, research on the pharmacological components contained in the elm has been actively conducted in order to use it as a medicine. Specifically, for example, oleanolic acid 28-O-β-D-glucopyranosyl ester among the components contained in the extracts of the arbor elata is active as a blood glucose enhancing agent having a therapeutic action of diabetes mellitus (National Publication No. 92-21157) and Gastric ulceration of 3-O-α-L-arabinofuranosyl (1 → 4) -β-D-glucuronopyranosyl oleanoic acid 28-O-β-D-glucopyranosyl ester (Araloside A) and Gastritis therapeutic activity (Korean Patent Publication No. 96-21031) is currently known.
그러나, 이러한 두릅나무의 약리효능을 주로 의약품 제제로만 이용되고 있을 뿐, 누구나 손쉽게 이용할 수는 없는 상황이다.However, the pharmacological efficacy of these elm trees is mainly used only as pharmaceutical preparations, and anyone cannot easily use them.
이에, 본 발명자들은 두릅나무의 이러한 약리효능을 누구나 손쉽게 이용할 수 있는 방법을 찾고자 연구하게 되었고, 그 방법으로 두릅나무를 차음료화하는 방법, 특히 두릅나무를 과립차로 제조하는 방법을 모색하게 되었다.Therefore, the present inventors have been studied to find a method that anyone can easily use this pharmacological effect of the elm tree, and the method to teal the elm tree as a method, in particular, to find a method of producing the elm as granule tea.
그러나, 차의 경우에는 무엇보다도 맛과 향기가 중요한데, 두릅나무의 경우에는 특유의 떫고 쓴맛 등을 간직하고 있기 때문에, 두릅나무에 함유되어 있는 유효 성분의 손실 없이 효과적으로 기호성을 향상시킬 수 있는 방법이 필요하게 되었다.However, in the case of tea, the taste and aroma are important above all. In the case of arbor, the unique bitterness and bitter taste are retained. Therefore, there is a way to effectively improve palatability without losing the active ingredients contained in the arbor. It became necessary.
이에, 본 발명자들은 상기한 방법을 찾기 위해서 연구를 거듭한 결과, 두릅나무의 기호성을 향상시키기 위하여 감초 또는 스테비아를 혼합하고, 이를 특정 조건하에서 30~70%의 에탄올로 추출한 엑기스를 사용하여 과립차를 제조한다면, 상기한 목적을 달성할 수 있음을 발견하고 본 발명을 완성하게 되었다.Thus, the present inventors conducted a study in order to find the above method, and in order to improve the palatability of the elm, licorice or stevia is mixed, and the granular tea is extracted using 30-70% ethanol extract under specific conditions. If manufactured, the present invention has been found to be able to achieve the above object.
따라서, 본 발명의 목적은 유효성분의 추출 및 엑기스 수율을 많게하여 두릅나무가 갖는 약리효능을 제공할 수 있으면서 기호성 또한 우수한 두릅나무 과립차를 제조하는 방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method for producing granule granule tea which is excellent in palatability while providing the pharmacological effect of the elm tree by increasing the extraction and extraction yield of the active ingredient.
본 발명의 다른 목적은 상기한 방법에 의해 제조된 두릅나무 과립차를 제공하는 것이다.It is another object of the present invention to provide an elm granule tea produced by the above method.
도 1은 두릅나무 과립차를 제조하는 방법을 나타낸 공정도이다.1 is a process chart showing a method for producing granules granule tea.
상기한 목적을 달성하기 위하여, 본 발명에 따른 두릅나무 과립차의 제조방법은 두릅나무 90~97중량%와 감초 또는 스테비아 3~10중량%를 가공 전처리하는 제 1공정; 상기 전처리된 두릅나무와 감초 또는 스테비아 혼합물을 30~70% 에탄올로 추출하여 추출액과 잔류물을 얻는 1단 추출공정 및 1단 추출공정의 추출 잔류물을 다시 30~70% 에탄올로 추출하여 1차 추출공정의 추출용매로 사용할 수 있는 추출액을 얻는 2단 추출공정으로 이루어진 제 2공정; 상기 1단 추출공정의 추출액을 여과하여 얻은 청징물을 고형물 함량이 40~70%가 되게 농축하는 제 3공정; 및 상기 농축물 5~20중량%에 부형제 75~90중량%와 첨가제 1~5중량%를 배합시켜 과립성형하는 제 4공정을 포함함을 특징으로 한다.In order to achieve the above object, a method for producing granules granule tea according to the present invention comprises the first step of pre-processing 90 to 97% by weight of the elm and 3 to 10% by weight licorice or stevia; Extract the residue of the pre-treated arbor and licorice or stevia mixture with 30-70% ethanol to obtain the extract and residue and extract the residue of the first-stage extraction process again with 30-70% ethanol. A second step consisting of a two-stage extraction step of obtaining an extract that can be used as an extraction solvent in the extraction step; A third step of concentrating the clarified product obtained by filtering the extract liquid of the first stage extraction process so that the solid content is 40 to 70%; And a fourth step of granulating the compound by combining 5 to 20 wt% of the concentrate and 75 to 90 wt% of the excipient and 1 to 5 wt% of the additive.
이하, 본 발명을 보다 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명의 두릅나무 과립차의 제조방법은 두릅나무에 함유되어 있는 유효성분 및 추출수율을 많게한 방법이므로, 두릅나무 과립차를 음용하는 것에 의해 이들 유효성분이 갖는 약리효능이 발휘될 수 있다. 또한, 두릅나무와 함께 감초 또는 스테비아를 혼합하여 과립차를 제조하므로써, 두릅나무의 특유의 떫고 쓴맛에 의한 기호성 저하의 문제를 해결할 수 있다. 또한,Since the method for preparing granule granule tea of the present invention is a method of increasing the active ingredient and the extraction yield contained in the elm tree, the pharmacological effect of these active ingredients can be exerted by drinking the granule tea. In addition, by producing a granulated tea by mixing licorice or stevia together with the elm, it is possible to solve the problem of decreased palatability due to the unique bitterness of the elm. Also,
본 발명에서 두릅나무의 떫고, 쓴맛 등을 마스킹하므로서 기호성을 향상시키는데 사용되는 감초 및 스테비아의 주요성분 및 특성은 다음과 같다.In the present invention, the main components and properties of licorice and stevia used to improve palatability while masking steamed, bitter taste, etc. of the elm are as follows.
감 초는 콩과에 속한 다년생 초본인 감초의 근경이다. 주요 약효성분은 트리테르펜계 사포닌인 글리찌리진(glycyrrhizin)으로 비당질, 고감미의 저칼로리 감미물질이다. 또한, 해독물질을 해독하는 작용이 있어 간장의 기능을 강화시키고 약물중독에 효과가 크며, 민간요법으로 식중독이나 약독에 검은 콩과 같은 양으로 다려서 음용한다고 전해지고 있다.Licorice is the root of licorice, a perennial herb belonging to the legume family. The main active ingredient is glycyrrhizin, a triterpene saponin, which is a non-sugar, high sweetness low calorie sweetener. In addition, the detoxification action has the effect of strengthening the liver function and drug addiction is effective, and folk remedies are said to drink food poisoning or poisoning in the same amount as black beans.
스테비아는 국화과에 속하는 감미자원 식물로, 오래전부터 달여먹는 차의 감미료로 사용하여 왔다. 주요 감미를 나타내는 성분은 스테비오사이드(stevioside)로 감초의 감초의 글리시린지놀과 유사한 배당체이다.Stevia is a sweet-source plant belonging to the Asteraceae family, and has been used as a sweetener for tea for a long time. The main sweetening ingredient is stevioside, a glycoside that is similar to the glyceringinol of licorice licorice.
한편, 본 발명에서 두릅나무에 함유되어 있는 유효성분의 손실을 확인할 수 있는 지표로서 산가수분해한 올레아놀산의 함량을 측정하였다. 이는 현재까지 두릅나무에 함유되어 있는 유효성분들중 그 약리효능이 확인된 성분은 올레아놀산 28-O-β-D-글루코피라노실 에스테르와 3-O-α-L-아라비노푸라노실(1→4)-β-D-글루쿠로노피라노실 올레아놀산 28-O-β-D-글루코피라노실 에스테르(아랄로이드 A)로써,이들이 올레아놀산 유도체들이기 때문이다.On the other hand, the content of the acid hydrolyzed oleanolic acid was measured as an indicator for confirming the loss of the active ingredient contained in the elm tree in the present invention. Among the active ingredients contained in the elm, the pharmacological effects of which have been confirmed are oleanolic acid 28-O-β-D-glucopyranosyl ester and 3-O-α-L-arabinofuranosyl (1 → 4). ) -β-D-glucuronopyranosyl oleanoic acid 28-O-β-D-glucopyranosyl ester (aroid A), since these are oleanoic acid derivatives.
이하, 본 발명을 제조공정별로 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail for each manufacturing process.
<제 1공정 : 원료 전처리 공정><Step 1: Raw Material Pretreatment Process>
두릅나무 및 천연 감미제인 감초 또는 스테비아를 부패, 이취가 없이 잘 건조하고, 협잡물, 이물질 제거 등 선별 및 정선한 다음, 세절 또는 분쇄하여 가급적단시간에 강한 수압으로 세척한 원료를 사용한다. 이때 두릅나무는 어린순, 잎, 줄기, 뿌리의 부위를 단독 또는 혼합하여 이용할 수 있으며, 어린순, 잎, 줄기, 뿌리를 동등한 비율로 사용하는 것이 바람직하다. 이 경우, 천연 감미제 역할을 하는 감초 또는 스테비아는 떫고 씁쓸한 맛을 마스킹하기 위해 사용되는데, 그의 사용량은 두릅나무를 기준한 전체 원료중량의 3~10중량%가 바람직하다. 이는 3중량% 미만인 경우에는 마스킹 효과를 얻을 수 없고, 10중량%를 초과하는 경우에는 감초와 스테비아 특유의 원료특성이 나타나 두릅나무 원료 자체의 특성을 상쇄하기 때문이다.Licorice or stevia, a natural sweetener, is dried without rot and odor, and selected and selected such as removing impurities and foreign substances, and then used as raw materials washed by cutting or grinding in strong water pressure in the shortest possible time. At this time, the elm tree can be used alone or mixed with the parts of young shoots, leaves, stems, roots, it is preferable to use young shoots, leaves, stems, roots in equal proportions. In this case, licorice or stevia, which acts as a natural sweetener, is used for masking the bitter and bitter taste, and its amount is preferably 3 to 10% by weight of the total raw material weight based on the elm. This is because the masking effect is not obtained when less than 3% by weight, and the raw material characteristics unique to licorice and stevia appear when the amount is more than 10% by weight, thereby offsetting the characteristics of the raw material of arbor.
<제 2공정 : 추출공정><Step 2: Extraction Process>
상기 공정으로 전처리한 두릅나무 및 감초 또는 스테비아에 30~70% 에탄올을 원료중량의 10∼50배량의 양으로 가하고, 환류 냉각기가 부착된 밀폐된 추출용기에서 80~100℃의 온도로 3∼7시간 동안 1단 추출하여 아랄로사이드, 사포닌 등 유용성분과 두릅나무 및 천연감미제의 에탄올 가용성분을 용출시킨다. 이때, 추출용기를 밀폐시키는 것은 향기 손실 방지 및 에탄올 농도를 일정하게 유지시키기 위해서이다.30 to 70% ethanol is added to the amount of 10 to 50 times the weight of the raw material, and 3 to 7 at a temperature of 80 to 100 ° C. in a sealed extraction container equipped with a reflux condenser. One step extraction for an hour to elute ethanol soluble components of the useful ingredients such as araloside, saponin and arbor and natural sweeteners. At this time, the sealing container is sealed to prevent aroma loss and to maintain a constant ethanol concentration.
그 다음, 원료의 이용율을 높이는 방법으로 1단 추출한 잔류물에 있는 가용성분을 효율적으로 회수하기 위하여, 1단 추출 잔류물에 30~70% 에탄올을 1단추출 잔류물 중량의 10~30배량으로 다시 가하여 2~5시간 동안 상기 1단 추출과 같은 방법으로 2단 추출을 한다. 그러나, 2단 추출한 두릅나무 추출액은 가용성분이 적고 농축하는데 소요되는 시간 및 에너지가 많이 투입되므로, 두릅나무 가용성분량을많게 하고 농축을 쉽게 하기 위한 방법으로 2단 추출하여 여과시킨 추출액을 새로운 두릅나무를 추출하기 위한 1단 추출공정의 추출용매로 이용한다.Then, in order to efficiently recover the soluble component in the residue extracted in the first stage by increasing the utilization of raw materials, 30 to 70% ethanol is added to the first stage extraction residue at 10 to 30 times the weight of the single stage residue. Add again and perform two-stage extraction in the same manner as the one-stage extraction for 2-5 hours. However, the two-stage extracted elm extract has less soluble content and requires more time and energy to concentrate. Therefore, as a method for increasing the soluble content of the elm tree and making it easier to concentrate, the new elm extract is filtered. It is used as an extraction solvent in the first stage extraction process for extraction.
<제 3공정 : 농축공정><3rd process: concentration process>
상기 추출공정으로 추출한 추출액을 1~10㎛의 여과기 사용하여 여과하여 청징물을 얻는다. 얻어진 청징물을 진공농축기로 40~60℃를 유지하면서 과립차 제조에 적합하도록 에탄올을 증류시키고, 가용성 고형물 함량이 40~70%가 되게 농축한다.The extract extracted by the extraction step is filtered using a filter of 1 ~ 10㎛ to obtain a clarified product. The obtained clarifier is distilled to maintain granular tea at 40-60 ° C. with a vacuum concentrator, and concentrated to 40-70% of soluble solids.
이때 농축온도가 높으면 향미 성분 손실이 있으므로 가급적 50℃이하에서 농축하는 것이 바람직하며, 농축하면서 포집된 증류액은 재사용할 수 있다.At this time, if the concentration temperature is high, since there is a loss of flavor components, it is preferable to concentrate below 50 ° C, and the distillate collected while concentrating can be reused.
<제 4공정 : 배합 및 건조공정><4th process: compounding and drying process>
상기 농축공정에서 얻은 두릅나무를 주성분으로 하는 농축물(가용성고형물 60%) 5~20중량%에 부형제 75~90중량%, 그리고 기호성 및 건강성 향상용 첨가제 1~5중량%를 배합용기에서 배합한 다음, 과립 성형하고, 40~60℃에서 3~10시간 건조하여 과립차를 제조한다.5 to 20% by weight of the concentrate (60% soluble solids) containing the elm tree obtained in the above concentration process, 75 to 90% by weight of excipients, and 1 to 5% by weight of additives for improving palatability and health properties are mixed in a mixing container. Then, granulated, and dried for 3 to 10 hours at 40 ~ 60 ℃ to prepare a granular tea.
이때 부형제로는 포도당, 유당, 트레할로즈, 솔비톨 등을 단독 또는 혼용하여 사용할 수 있으며, 바람직한 부형제 비율은 과립차 총 중량에 대하여 포도당의 경우에는 40~60중량%, 유당의 경우에는 10~20중량%, 트레할로즈의 경우에는 5~15중량%, 솔비톨의 경우에는 5~15중량%이다.At this time, as an excipient, glucose, lactose, trehalose, sorbitol and the like can be used alone or in combination.The preferred excipient ratio is 40 to 60% by weight for glucose and 10 to 20% for lactose, based on the total weight of granule tea. %, 5-15% by weight for trehalose and 5-15% by weight for sorbitol.
또한, 첨가제로는 감귤농축액(60% Brix), 오미자 농축액, 오갈피 열매 농축액 등을 1~5중량%의 양으로 배합함으로서 청량감과 기호성을 향상시킬 수 있다. 이때 향미 개선 및 건강성을 높이기 위하여, 감귤농축액과 더불어 오미자 농축액, 오갈피 열매 농축액, 선인장 열매 농축액, 매실농축액, 사과농축액, 포도 농축액 등을 단독 또는 혼용하여 사용할 수 있다.In addition, as an additive, by combining citrus concentrate (60% Brix), Schisandra chinensis extract, Ogalpi fruit concentrate, etc. in an amount of 1 to 5% by weight can improve the refreshing feeling and palatability. At this time, in order to improve the flavor and increase the health, Schisandra chinensis concentrate, Schisandra chinensis concentrate, cactus fruit concentrate, plum concentrate, apple concentrate, grape concentrate and the like can be used alone or in combination.
본 발명의 제조방법은 다음과 같은 실험을 통해 그 이점이 확인될 수 있다.The production method of the present invention can be confirmed its advantages through the following experiment.
<시험예 1> 두릅나무에 함유되어 있는 올레아놀산 함량<Test Example 1> Oleanoic acid content in the elm
두릅나무의 어린순, 줄기, 뿌리를 동등비율로 혼합한 건조시료 300g을 90~100℃에서 5시간 동안 50% 에탄올로 추출한 추출물의 올레아놀산 함량을 하기 표 1의 조건으로 HPLC 분석을 하여 측정하였다. 한편, 산가수분해한 올레아놀산의 함량은 두릅나무 추출물을 감압 농축한 다음, 5% 염산 - 60% 1,4 디옥산(1,4-Dioxane) 용액으로 3시간 끊는 수욕상에서 산가수분해 후 감압 농축한 시료액에 증류수와 에틸아세테이트를 가하여 용매분획을 3회 실시하여 유기용매 분획층인 에틸아세테이트 가용부분을 감압 농축장치에서 에틸아세테이트를 완전히 제거한 다음 메탄올로 정용하여 최종 0.45㎛ 멤브레인 필터로 여과한 것을 분석 시료로 사용하여 HPLC 분석을 하였다. 그 결과는 표 2에 나타내었다.The oleanoic acid content of the extract extracted with 300 g of dried samples mixed with young shoots, stems, and roots of the elm in equal proportions at 90 to 100 ° C. for 5 hours was measured by HPLC analysis under the conditions of Table 1 below. On the other hand, the content of acid hydrolyzed oleanolic acid was concentrated under reduced pressure after extracting arbor extract, and then concentrated under reduced pressure after hydrolysis in an aqueous bath in which 5% hydrochloric acid-60% 1,4-dioxane solution was cut for 3 hours. After distilled water and ethyl acetate were added to one sample solution, the solvent was fractionated three times, and the ethyl acetate soluble portion, the organic solvent fractionation layer, was completely removed with ethyl acetate in a reduced pressure concentrator and filtered through a final 0.45㎛ membrane filter. HPLC analysis was used as analytical sample. The results are shown in Table 2.
표 2로부터, 두릅나무 원료자체에 순수형태로 존재하는 올레아놀산 함유량은 산가수분해하여 측정한 올레아놀산에 대하여 상대적으로 차지하는 비중이 0.97%에 불가하므로, 두릅나무의 기능성 활성을 확인 하는 지료로서 산가수분해 올레아놀산의 함량을 측정하는 것이 유용하다는 것을 알 수 있다.From Table 2, the content of oleanolic acid in pure form in the raw material of the elm is not 0.97% relative to the amount of oleanolic acid measured by acid hydrolysis. It can be seen that it is useful to measure the content of oleanolic acid.
<시험예 2><Test Example 2>
건조 및 정선한 두릅나무의 어린순, 줄기 및 뿌리를 동등비율로 혼합한 건조시료를 0.5cm 크기로 세절한 다음 시료중량에 대한 30배량의 추출용매를 가하여 환류냉각기를 부착한 추출용기에서 하기 표 3~5에 기재된 각각의 추출조건으로 추출한 추출물에 대해 추출수율은 중량법으로, 두릅나무의 유용성분들 가운데 대표적인 기능성 활성을 나타내는 유효성분은 산가수분해 올레아놀산 함량으로 표시하였다. 한편, 산가수분해 올레아놀산의 함량은 상기 시험예 1과 동일한 방법으로 측정하였다.In the extraction container attached to the reflux cooler by cutting the dried sample mixed with young sprouts, stems and roots of the dried and selected elm trees in 0.5cm size, and adding 30 times the extraction solvent to the sample weight. For the extract extracted under each extraction condition described in ~ 5, the extraction yield was expressed by gravimetric method, and the active ingredient showing the representative functional activity among the useful components of the elm was expressed by the acid hydrolytic oleanolic acid content. On the other hand, the content of acid hydrolyzed oleanolic acid was measured in the same manner as in Test Example 1.
<시험예 2-1> 추출용매의 종류에 따른 유효성분의 함량 및 추출수율<Test Example 2-1> The content and extraction yield of the active ingredient according to the type of extraction solvent
하기 표 3에서 알 수 있는 바와 같이, 산가수분해한 올레아놀산 함량은 에탄올의 농도가 높을수록 많이 추출되며, 특히 에탄올 70%로 추출하는 것이 효과적임을 알 수 있다. 그러나, 추출용매로 물만 사용하는 경우는 에탄올을 일정비율로 혼합하여 추출한 것보다 유효성분 함량이 매우 낮음을 알 수 있다. 또한, 에탄올만을 사용하여 추출할 경우는 유효성분 및 추출수율이 물과 에탄올을 혼합한 추출용매보다 상당히 적게 추출되었다. 따라서, 본 발명에서는 기능성과 추출효율을 높이기 위해서 30~70% 에탄올을 추출용매로 사용하였다.As can be seen in Table 3, the acid hydrolyzed oleanoic acid content is extracted more the higher the concentration of ethanol, in particular it can be seen that the extraction to 70% ethanol is effective. However, in the case of using only water as the extraction solvent, it can be seen that the active ingredient content is very low than the ethanol mixed with a predetermined ratio. In addition, the extraction using only ethanol significantly reduced the effective component and extraction yield than the extraction solvent mixed with water and ethanol. Therefore, in the present invention, 30 ~ 70% ethanol was used as the extraction solvent in order to increase the functionality and extraction efficiency.
<시험예 2-2> 추출시간에 따른 유효성분의 함량 및 추출수율<Test Example 2-2> Content and Extraction Yield of Active Ingredient According to Extraction Time
하기 표 4는 두릅나무 과립차의 제조시 적합한 추출시간을 확인하기 위하여 추출용매에 대한 유효성분과 추출수율을 조사한 데이터이다. 물 또는 95% 에탄올로 추출한 경우는 추출수율과 유효성분인 산가수분해 올레아놀산 함량이 추출되는 시간이 최소한 5시간 이상에서 수렴되는 경향이 나타났으며, 성분 함량 또한 매우 낮게 추출됨을 보여 주고 있다. 물과 에탄올을 혼합한 추출용매중 50% 에탄올로 추출한 경우는 추출 3시간까지 급격히 증가하는 경향으로 추출시간이 3∼4시간 소요됨을 보여 주고 있고, 더구나, 추출 초기 1∼2시간 동안에서 추출수율에 있어서 물보다 더 많이 추출되고 있다. 따라서, 30~70% 에탄올을 사용하여 추출하는 경우, 추출시간을 3∼7시간으로 하면 두릅나무의 유용성분 및 가용성분이 최대한 추출된다고 판단되었다.Table 4 is a data of the active ingredient and the extraction yield for the extraction solvent in order to confirm the proper extraction time in the preparation of granule tea. In case of extraction with water or 95% ethanol, the extraction yield and extraction time of acid hydrolyzable oleanoic acid content tended to converge at least 5 hours, and the component content was also extracted very low. In case of extracting with 50% ethanol in the extraction solvent mixed with water and ethanol, the extraction time tends to increase rapidly up to 3 hours, which shows that the extraction time takes 3 to 4 hours. Is more extracted than water. Therefore, in the case of extracting with 30 to 70% ethanol, it was determined that the useful components and soluble components of the elm are extracted as much as possible when the extraction time is 3 to 7 hours.
그러나, 1단 추출한 잔류물에는 유효성분 및 가용성분 함량이 약 30% 미만 함유되어 있으므로, 1단추출보다 추출시간을 작게하는 것이 좋은데, 표 4로부터, 물과 에탄올만 이용할 때와는 달리 50% 에탄올을 추출용매로 이용할 경우 추출초기 즉 1∼3시간에 유용성분 및 가용성분이 거의 추출되고 있다는 것을 알 수 있으므로, 1차로 추출한 에탄올 잔류물을 다시 추출하는 경우에는 2~5시간 동안 추출하는 것이 바람직하다.However, since the residue extracted in the first stage contains less than about 30% of the active and soluble components, it is better to reduce the extraction time than the single stage extraction. From Table 4, 50% of the residue is different from using only water and ethanol. When ethanol is used as the extraction solvent, it can be seen that useful components and soluble components are almost extracted at the beginning of extraction, that is, 1 to 3 hours. Therefore, when extracting the ethanol residue extracted first, it is preferable to extract for 2 to 5 hours. Do.
<시험예 2-3> 추출온도에 따른 유효성분의 함량 및 추출수율<Test Example 2-3> Content and Extraction Yield of Active Ingredient According to Extraction Temperature
하기 표 5로부터 상압하에서 유효성분과 추출수율은 추출온도에 대한 영향이 대단히 큼을 확인할 수 있고, 물과 에탄올을 혼합한 50% 에탄올을 추출용매로 사용한 경우를 대표적으로 나타내었는데, 30∼70% 에탄올로 추출할 때 추출온도는 80℃ 이상 유지해야 유효성분과 원료 이용율을 많게 하여 효과적인 추출이 가능함을 보여주고 있다.From the following Table 5, the effective ingredient and the extraction yield under atmospheric pressure can be confirmed that the effect on the extraction temperature is very large, and 50% ethanol mixed with water and ethanol was represented as an extraction solvent, 30 to 70% ethanol Extraction temperature should be maintained at 80 ℃ or higher when extracting to increase effective ingredient and raw material utilization.
<시험예 3><Test Example 3>
건조 및 정선한 두릅나무를 0.5cm 크기로 세절하여 환류냉각기를 부착한 추출용기에 넣은 후 50% 에탄올을 시료중량의 30배량 가하여 90~100℃를 유지하면서 3시간 동안 1차 추출하여 여과하였다. 여과한 추출 잔류물을 1차 추출과 같은 방법으로 2차, 3차 추출한 다음 여과된 각각의 추출액을 45℃를 유지하는 진공농축기에서 감압 농축하였으며, 엑기스 수율 및 회수율을 측정하여 그 결과를 표 6에 나타내었다. 엑기스 수율은 중량법으로 농축물의 가용성 고형물 함량을 측정하였으며, 회수율은 3회 추출한 각각의 엑기스 수율을 합하여 100%로 기준한 상대적인 수치로 표시하였다.The dried and selected arbor was cut into 0.5cm size and placed in an extraction container with a reflux condenser, and then 50% ethanol was added 30 times of the sample weight, and filtered by primary extraction for 3 hours while maintaining 90 to 100 ° C. The filtered extract residues were extracted in the same manner as the primary extraction in the 2nd and 3rd extractions, and the filtered extracts were concentrated under reduced pressure in a vacuum concentrator at 45 ° C. The extract yields and the recovery rates were measured. Shown in The extract yield was determined by gravimetric method to determine the soluble solids content of the concentrate, and the recovery was expressed as a relative value based on 100% of the three extracted extract yields.
표 6으로부터, 두릅나무는 1차 추출로 대부분의 가용성분이 용출되었으며, 2차 추출시 회수율은 24.1%로 2차 추출액은 가용성 고형물량의 적어 과립차 제조에 적합하도록 농축하는데 1차 추출액보다 많은 시간이 소요됨을 알 수 있다. 또한, 1·2차 추출로 두릅나무의 가용성분이 약 94%이상 추출되며 원료의 이용율을 높일 수 있음을 보여주고 있다.From Table 6, the elm extract was eluted with most of the soluble components by the first extraction, and the recovery rate was 24.1% during the second extraction, and the secondary extract was concentrated in a small amount of soluble solids to be suitable for granulated tea preparation. It can be seen that. In addition, the first and second extraction shows that the soluble content of arbor elata is about 94% or more and can increase the utilization of raw materials.
따라서, 본 발명의 방법은 1,2차 에탄올 추출을 수행하므로, 원료의 이용율을 높일 수 있고, 더구나, 2차 추출액을 농축하여 직접 과립차 제조에 사용하지 않고, 1차 추출공정의 용매로 사용하기 때문에 과립차 제조에 소용되는 시간을 단축할 수 있어 생산성 있는 제조방법이다.Therefore, since the method of the present invention performs the first and second ethanol extraction, it is possible to increase the utilization of the raw material, and moreover, the secondary extract is not used in the preparation of granular tea directly, but used as a solvent in the first extraction process. Therefore, it is possible to shorten the time required for producing granular tea, which is a productive manufacturing method.
이하, 실시예를 들어 본 발명을 구체적으로 설명하지만, 본 발명이 이들 실시예로만 한정되는 것은 아니다Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited only to these Examples.
<실시예 1><Example 1>
두릅나무 500g과 감초 25g을 정선하여 0.5㎝ 크기로 절단한 다음, 빠른 시간내에 강한 수압으로 세척한 후, 환류냉각기를 부착한 추출용기에 넣고 50% 에탄올 15ℓ를 가하여 90℃ 이상을 유지하면서 3시간 동안 1단추출하여 두릅나무와 감초 가용성분을 함유하는 추출액과 잔류물을 분리하였다. 추출액은 1㎛ 여과막을 통과시켜 청징물을 얻었다.500g of arbor and 25g of licorice are cut into 0.5cm size, washed with strong water pressure within a short time, and then placed in an extraction container equipped with a reflux condenser and added 15ℓ of 50% ethanol for 3 hours The extract was extracted with one step, and the extract containing the lymium and licorice soluble component and the residue were separated. The extract was passed through a 1 μm filtration membrane to obtain a clarified product.
1단 추출한 잔류물에는 50% 에탄올 10ℓ를 가하여 90℃를 유지하면서 3시간 동안 2단 추출한 다음 여과시킨 추출액을 추출용매로 사용하여 새로운 두릅나무와 감초의 가용성분을 추출하는 1단 추출공정을 반복시행하여 청징물을 얻는다.10 liters of 50% ethanol was added to the residue extracted in one stage, followed by two stages of extraction for three hours while maintaining the temperature at 90 ° C. Then, the filtered extract was used as the extraction solvent. Do it and get a clarification.
얻어진 청징물을 진공농축기로 향미 성분의 손실을 가급적 적게하기 위하여 농축온도 45℃를 유지하여 과립차 제조에 적합하도록 가용성고형물 함량이 60%되게 농축하였다.In order to reduce the loss of the flavor component as much as possible, the obtained clarifier was concentrated to 60% of the soluble solids to maintain the concentration temperature of 45 ℃ suitable for granule tea production.
두릅나무를 주성분으로 하는 가용성고형물 60%의 농축물과 부형제, 그리고 기호성 및 건강성 향상용 첨가제를 표 7과 같은 배합비율로 배합용기에서 배합한 다음 과립 성형하여 50℃에서 7시간 정도 건조하여 두릅나무 과립차를 제조하였다.60% of soluble solids, excipients, and additives for improving palatability and health, which are the main ingredients of arbor, are mixed in the mixing container as shown in Table 7, and then granulated and dried for 7 hours at 50 ° C. Wood granule tea was prepared.
<비교예 1>Comparative Example 1
실시예 1에서 감초를 첨가하지 않는다는 것을 제외하고는 실시예 1과 동일한 방법으로 과립차를 제조하였다.Granulated tea was prepared in the same manner as in Example 1, except that licorice was not added in Example 1.
<비교예 2>Comparative Example 2
실시예 1에서 두릅나무 과립차의 배합공정 중 기호성 향상을 위하여 첨가하는 천연 산미제인 감귤농축액와 오미자 농축액을 배합하지 않고, 식품첨가물용 구연산을 0.2중량% 혼합하는 것을 제외하고 실시예 1과 동일한 방법으로 과립차를 제조하였다.Granule tea in the same manner as in Example 1, except that citric acid for food additives is mixed with 0.2% by weight of citric acid concentrate, which is a natural acidulant added to enhance palatability in the blending process of Aralia granule tea, in Example 1. Was prepared.
<시험예 4> 두릅나무 과립차의 관능검사<Test Example 4> Sensory test of granule tea
실시예 1 및 비교예 1~2에서 제조한 두릅나무 과립차의 기호성을 평가하기 위하여 관능검사자 50명을 선정하여 관능적 품질특성인 맛, 향, 색 및 종합기호도를 5단계 평점법(대단히 싫다(1점), 보통이다(3점), 대단히 좋다(5점) 등)으로 평가하게 하고, 그 결과를 표 8에 나타내었다.In order to evaluate the palatability of the granule teas prepared in Example 1 and Comparative Examples 1 and 2, 50 sensory testers were selected and taste, aroma, color, and general symbol of five sensory quality characteristics were evaluated. Points), normal (3 points), very good (5 points, etc.), and the results are shown in Table 8.
표 8로부터, 두릅나무로 과립차를 제조하는데 기호성이 떨어지는 결점을 감귤농축액 등 천연 산미제와 떫고 씁쓸한 맛을 마스킹하는 효과 및 감미도를 높일 수 있는 천연 감미제로 감초 또는 스테비아를 사용함으로서 건강성을 유지하며 기호성이 좋은 두릅나무 과립차 제조가 가능하였다.From Table 8, it is possible to maintain the health by using licorice or stevia as a natural sweetener that can enhance the sweetness and masking effects of natural acidic agents such as citrus concentrate and the bitter and bitter taste. It was possible to produce granule tea with good palatability.
상기에서 설명한 바와 같이, 본 발명의 방법에 의해 제조된 두릅나무 과립차는 두릅나무가 갖는 약리효능과 기호성을 동시에 지닌 과립차로써 누구나 손쉽게 음용할 수 있다. 더구나, 본 발명의 과립차 제조방법은 유효성분이 추출효율을 높이고, 엑기스 수율을 많게 하며, 원료의 이용성을 증진시킬 수 있어 생산성이 높다.As described above, the arbor granule tea produced by the method of the present invention is a granule tea having both pharmacological efficacy and palatability, which can be easily consumed by anyone. In addition, the granular tea manufacturing method of the present invention, the effective ingredient can increase the extraction efficiency, increase the extraction yield, improve the usability of the raw material, high productivity.
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| KR100500438B1 (en) * | 2002-11-28 | 2005-07-14 | 전라남도 | A method for manufacturing of pellet tea |
| KR100799654B1 (en) * | 2006-07-10 | 2008-01-30 | 천지영농조합법인 | The pill and product method of ginseng |
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| KR100422189B1 (en) * | 2001-11-29 | 2004-03-11 | 순 택 정 | Preparation of Hercules-club tea |
| KR101176997B1 (en) | 2009-03-16 | 2012-08-24 | 영천시 | Novel grape fruit tea and method of production of the same |
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| KR19980057244A (en) * | 1996-12-30 | 1998-09-25 | 백운화 | Tea composition using herbal medicine and its manufacturing method |
| KR20000020501A (en) * | 1998-09-22 | 2000-04-15 | 이상수 | Preparing method for health drink |
| KR20010060837A (en) * | 1999-12-28 | 2001-07-07 | 한동휴 | Granulated tea made from Acanthopanax koreanum Nakai and method for preparation thereof |
| KR20010106891A (en) * | 2000-05-24 | 2001-12-07 | 박행자 | A functional granule food |
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| KR100500438B1 (en) * | 2002-11-28 | 2005-07-14 | 전라남도 | A method for manufacturing of pellet tea |
| KR100799654B1 (en) * | 2006-07-10 | 2008-01-30 | 천지영농조합법인 | The pill and product method of ginseng |
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