Composition with improved storage stability of functional ingredients, containing chlorogenic acid, and preparation method therefor

Abstract

The present invention relates to a composition with improved storage stability of functional ingredients, containing chlorogenic acid, and a preparation method therefor, and, specifically, to a composition having an optimal combination of a stabilizer and an acidity regulator, so that the deterioration of storage stability of functional ingredients is reduced to enable long-term storage, and alleviating the sour or bitter taste of the functional ingredients so as to facilitate ingestion while unique flavor is maintained.

Description

Composition for improving storage stability of functional ingredient containing chlorogenic acid and method for producing same

[0001] The present invention relates to a composition for improving the storage stability of a functional ingredient including chlorogenic acid and a method for producing the same, and more particularly, to a composition for improving the deterioration of the storage stability of a functional ingredient by optimally combining a stabilizer and an acidity regulator, thereby enabling long-term storage, and for improving the sour or bitter taste of the functional ingredient, thereby maintaining its unique flavor and making it easy to consume.

[0002] HemoHim Angelicae mixed extracts, including Angelica gigas Nakai, Cnidium officinalis, and Paeonia lactiflora, are functional raw materials manufactured through processes such as extracting and mixing plant ingredients, and are recognized for their immune function enhancement and fatigue relief effects. Furthermore, HemoHim G, a food product manufactured through processes such as extracting and mixing plant ingredients such as Angelica gigas Nakai, Cnidium officinalis, and Paeonia lactiflora, is widely used as a food product with the same efficacy as HemoHim Angelicae mixed extracts. Chlorogenic acid contained in HemoHim Angelicae mixed extracts and / or HemoHim G is known to have various beneficial effects on the human body, such as antioxidant effects, blood pressure lowering effects, and immune enhancement effects. However, chlorogenic acid can form unstable formulations, such as making the formulation cloudy or causing sedimentation, and can be decomposed by microorganisms, which can lead to quality degradation and difficulties in long-term storage. Consequently, products containing chlorogenic acid have a short shelf life, making mass packaging relatively unsuitable for sales, limiting production cost reduction.

[0003] In addition, mixed extracts such as Hemohim Angelica, which contain chlorogenic acid, have a strong bitter taste, which is a disadvantage in that consumers do not easily enjoy consuming them.

[0004] Accordingly, the inventor of the present invention conducted research to solve problems related to the stability and bitter taste of functional ingredients, and as a result, designed an optimal combination of gamma-cyclodextrin and an acidity regulator to significantly reduce the bitter taste while improving the stability of functional ingredients containing chlorogenic acid, thereby completing the present invention.

[0005] The purpose of the present invention is to provide a composition that improves the storage stability of a functional ingredient containing chlorogenic acid and a method for producing the same.

[0006] The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below.

[0007] According to an embodiment of the present invention, a composition is provided which includes a functional ingredient including chlorogenic acid, and an acidity regulator including gamma-cyclodextrin and at least one of citric acid and malic acid, thereby improving the stability of the functional ingredient.

[0008] According to another embodiment of the present invention, a health functional food comprising the composition is provided.

[0009] According to another embodiment of the present invention, a method for producing a composition having improved stability of chlorogenic acid is provided, comprising the steps of: (S1) producing a first mixture by mixing chlorogenic acid and gamma-cyclodextrin; and (S2) mixing an acidity regulator into the first mixture.

[0010] The composition of the present invention can enhance the dissolution stability of the functional ingredient, chlorogenic acid, and prevent biodegradation by microorganisms, thereby improving storage stability. Therefore, the composition can store chlorogenic acid for long periods of time, thereby improving quality deterioration issues that can easily occur during the manufacturing process and handling.

[0011] In addition, the composition can maintain the efficacy of chlorogenic acid stably for a long period of time, thereby exhibiting excellent antioxidant efficacy, blood pressure lowering efficacy, and immune enhancement efficacy.

[0012] In addition, the composition can be easily consumed by removing sour or bitter tastes while maintaining the unique flavor of chlorogenic acid.

[0013] In order to more fully understand the drawings cited in the detailed description of the present invention, a brief description of each drawing is provided.

[0014] Figure 1a is a graph showing the chlorogenic acid content of Example 1 and Comparative Examples 1 to 4 stored at room temperature.

[0015] Figure 1b is a graph showing the chlorogenic acid content of Example 1 and Comparative Examples 1 to 4 stored at high temperature.

[0016] Figure 1c is a graph showing the chlorogenic acid content of Example 2 and Comparative Examples 5 to 8 stored at room temperature.

[0017] Figure 1d is a graph showing the chlorogenic acid content of Example 2 and Comparative Examples 5 to 8 stored at high temperatures.

[0018] Figure 2a is a graph showing the chlorogenic acid content of Examples 3 to 5 and Comparative Examples 9 to 10 stored at room temperature.

[0019] Figure 2b is a graph showing the chlorogenic acid content of Examples 3 to 5 and Comparative Examples 9 to 10 stored at high temperatures.

[0020] Figure 2c is a graph showing the chlorogenic acid content of Examples 6 to 8 and Comparative Examples 11 to 12 stored at room temperature.

[0021] Figure 2d is a graph showing the chlorogenic acid content of Examples 6 to 8 and Comparative Examples 11 to 12 stored at high temperatures.

[0022] According to an embodiment of the present invention, a composition is provided which includes a functional ingredient including chlorogenic acid, and an acidity regulator including gamma-cyclodextrin and at least one of citric acid and malic acid, thereby improving the stability of the functional ingredient.

[0023] Additionally, the chlorogenic acid may be included in an amount of 0.0010 to 0.025 wt% based on the total weight of the composition.

[0024] Additionally, the gamma-cyclodextrin may be included in an amount of 0.4 to 2.5 wt% based on the total weight of the composition.

[0025] Additionally, the acidity regulator may be included in an amount of 0.3 to 1.5 wt% based on the total weight of the composition.

[0026] Additionally, the gamma-cyclodextrin and acidity regulator may be included in a weight ratio of 1:0.60 to 1.05.

[0027] Additionally, the composition may have a pH of 3.4 to 4.3.

[0028] Additionally, the chlorogenic acid may be included in at least one of an angelica root extract, a cnidium officinalis extract, and a peony root extract.

[0029] According to another embodiment of the present invention, a health functional food comprising the composition is provided.

[0030] According to another embodiment of the present invention, a method for producing a composition having improved stability of chlorogenic acid is provided, comprising the steps of: (S1) producing a first mixture by mixing chlorogenic acid and gamma-cyclodextrin; and (S2) mixing an acidity regulator into the first mixture.

[0031] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention pertains. In general, the nomenclature used herein is well known and commonly used in the art. In addition, when describing embodiments of the present invention, if a detailed description of a related known structure or function is judged to hinder the understanding of the embodiments of the present invention, a detailed description thereof will be omitted. In addition, although embodiments of the present invention will be described below, the technical idea of ​​the present invention is not limited or restricted thereto, and can be modified and implemented in various ways by those skilled in the art.

[0032] When a part in this specification is said to include a certain component, this does not exclude other components, unless otherwise specifically stated, but rather means that other components may be included. In this specification, the term "and / or" includes a combination of multiple related items or any one of multiple related items.

[0033]

[0034] According to an embodiment of the present invention, a composition is provided that improves the stability of a functional ingredient including chlorogenic acid by including both gamma-cyclodextrin as a stabilizer of the functional ingredient and an acidity regulator including at least one selected from the group consisting of citric acid and malic acid. The composition can improve the dissolution stability of the functional ingredient in a solvent such as water and prevent biodegradation by microorganisms, thereby improving the storage stability of the functional ingredient. In addition, when chlorogenic acid is used as the functional ingredient, it can reduce the rejection of taste and the deviation in palatability while maintaining the inherent flavor, thereby making it easy to consume.

[0035] In one embodiment, chlorogenic acid may be included in an amount of 0.0010 to 0.025 wt%, and specifically 0.0014 to 0.021 wt%, based on the total weight of the composition. When chlorogenic acid is included in the above weight range, even better antioxidant efficacy, blood pressure lowering efficacy, and immune enhancement efficacy may be exhibited.

[0036] In one embodiment, chlorogenic acid may be included in at least one of an angelica extract, a cnidium extract, and a peony extract.

[0037] Dang-Gwi (Angelicae Gigantis Radix), the dried root of the Angelicae gigantis plant in the Apiaceae family, is a medicinal herb with powerful blood-nourishing properties. It has blood-purifying properties and can inhibit the growth of cancer cells. It also contains the physiologically active ingredient decurcinol. It is particularly effective in treating constipation and hair loss, and can effectively improve blood circulation by dilating blood vessels and increasing blood flow.

[0038] Peony (Paeoniae lactiflora) is the dried root of the Paeonia lactiflora, a member of the Ranunculaceae family, and is known to be effective in treating pain, convulsions, and gynecological diseases.

[0039] Cnidium officinale is a perennial herbaceous plant in the family Umbelliferae, commonly cultivated for medicinal purposes in Korea. Its mild properties and astringent flavor have been shown to promote blood circulation, relieve pain, and stimulate liver function. In traditional Korean medicine, its leaves and roots have long been used for their sedative, analgesic, and tonic properties.

[0040] In a specific embodiment, chlorogenic acid may be provided by being included in a mixed extract including Hemohim Angelica gigas and other plants. The mixed extract including Hemohim Angelica gigas and other plants is a functional raw material for a health functional food obtained from an extract of Angelica gigas, an extract of Cnidium officinale, and an extract of Paeonia lactiflora, and corresponds to an individually approved raw material recognized by the Ministry of Food and Drug Safety, and may include the chlorogenic acid in an amount of 0.35 mg / g (80-120%). When the chlorogenic acid is included in the mixed extract including Hemohim Angelica gigas and other plants, it can exhibit a more excellent immune improvement effect and, further, can exhibit a superior fatigue improvement effect.

[0041] In a specific embodiment, chlorogenic acid may be provided as included in Hemohim G. Hemohim G is a general food obtained from an extract of Angelica sinensis, an extract of Ligusticum chuanxiong, and an extract of Paeonia lactiflora, and can exhibit an excellent immune-enhancing effect and, in addition, an excellent fatigue-reducing effect.

[0042]

[0043] Gamma-cyclodextrin is a cyclic oligosaccharide in which eight glucoses are linked by α-1,4 glycosidic bonds. In the present invention, gamma-cyclodextrin can play a role in improving the stability of a functional ingredient and reducing bitterness by encapsulating a bitter-tasting ingredient.

[0044] In one embodiment, gamma-cyclodextrin may be included in an amount of 0.4 to 2.5 wt%, specifically 0.5 to 2.0 wt%, and more specifically 0.5 to 1.5 wt%, based on the total weight of the composition. If the gamma-cyclodextrin is included in an amount of less than 0.4 wt%, a bitter taste may be produced and the stability of the functional ingredient may be very poor, and if it is included in an amount of more than 2.5 wt%, the long-term storage stability of the functional ingredient may be poor.

[0045] The present invention improves the stability of a functional ingredient by including an acidity regulator along with gamma-cyclodextrin. The acidity regulator creates optimal pH conditions for the stabilization of the functional ingredient and can serve to impart a balanced flavor by adding an appropriate amount of sweetness.

[0046] In the present invention, the acidity regulator may include at least one of citric acid and malic acid.

[0047] In one embodiment, the acidity regulator may be included in an amount of 0.3 to 1.5 wt%, specifically 0.4 to 1.2 wt%, and more specifically 0.4 to 1.0 wt%, based on the total weight of the composition. If the acidity regulator is included in an amount of less than 0.3 wt%, a bitter taste may be strong and the stability of the functional ingredient may be very poor, and if it is included in an amount of more than 1.5 wt%, a sour taste may be strong and the long-term storage stability of the functional ingredient may be poor.

[0048] In one embodiment, when gamma-cyclodextrin is included in an amount of 0.4 wt% or more based on the total weight of the composition, the gamma-cyclodextrin and the acidity regulator may be included in a weight ratio of 1:0.60 to 1.05, and specifically, when gamma-cyclodextrin is included in an amount of 0.5 wt% or more based on the total weight of the composition, the gamma-cyclodextrin and the acidity regulator may be included in a weight ratio of 1:0.65 to 1. When the gamma-cyclodextrin and the acidity regulator are included in the weight range and weight ratio, the stability of the functional ingredient and the flavor of the composition may be excellent.

[0049]

[0050] In one embodiment, a composition that enhances the stability of a functional ingredient of the present invention may have a pH value of 3.4 to 4.3. The stability of the functional ingredient may be further enhanced within this pH range. In a specific embodiment, when the pH of the functional ingredient containing chlorogenic acid is 3.4 to 4.3, the stability of the chlorogenic acid may be significantly enhanced.

[0051]

[0052] In one embodiment, the composition of the present invention may further include one or more additional ingredients selected from various nutritional ingredients, such as auxiliary ingredients, and flavoring ingredients such as sweeteners. For example, the nutritional ingredients may include one or more selected from vitamins, amino acids, mineral ingredients, and proteins, and the flavoring ingredients may include food flavorings such as xylitol, erythritol, fruit flavors, floral flavors, peppermint flavors, vanilla flavors, cream flavors, chocolate flavors, and caramel flavors, or natural products that are sources of the flavorings, in various forms such as concentrates or raw materials.

[0053] In addition, the composition of the present invention may include a food-scientifically acceptable food additive. In the present invention, "food additive" means a component that can be added to food as an auxiliary, and can be appropriately selected and used by a person skilled in the art as an addition to manufacture food of each formulation. Examples of food additives include, but are not limited to, sweeteners such as synthetic sweeteners and natural sweeteners, acidulants, colorants and fillers, flavoring agents, viscosity modifiers, food preservatives, alginic acid and its salts, minerals (electrolytes), organic acids, protective colloid thickeners, preservatives, etc.

[0054] The mixing amount of the above-described components is not particularly limited, and can be easily selected by a person skilled in the art within a range that does not impair the purpose and effect of the present invention.

[0055]

[0056] According to one embodiment, a health functional food comprising the composition of the present invention is provided. As used herein, the term "health functional food" refers to a food manufactured and processed using raw materials or ingredients with beneficial functional properties for the human body. In addition to providing nutrition, the term "health functional food" refers to a food with high medical and therapeutic effects, processed to effectively exhibit bioregulatory functions. The term "health functional food" may be used interchangeably with other terms known in the art, such as functional food, health supplement, and special nutritional supplement.

[0057] The above health functional food can have excellent immune-enhancing effects and fatigue-improving effects as it stably contains functional ingredients including chlorogenic acid.

[0058]

[0059] According to another embodiment of the present invention, a method for producing a composition having improved stability of chlorogenic acid is provided, comprising the steps of: (S1) producing a first mixture by mixing chlorogenic acid and gamma-cyclodextrin; and (S2) mixing an acidity regulator into the first mixture.

[0060] In one embodiment, when performing step S1, sweeteners, auxiliary materials, preservatives, etc. may be added and mixed. In a more specific embodiment, when manufacturing the first mixture of step S1, all components except the acidity regulator of step S2 may be added and mixed.

[0061]

[0062] Hereinafter, examples and experimental examples are presented to explain the present invention more specifically, but the present invention is not limited thereto.

[0063]

[0064] Experimental Example 1. Comparative Experiment According to the Content of Gamma-Cyclodextrin and Acidity Regulator

[0065] (1) Manufacture of examples and comparative examples

[0066] In the implementation of the present invention, examples and comparative examples were prepared using the components listed in Tables 1 and 2 below to confirm the optimal content of gamma-cyclodextrin and acidity regulator. Specifically, in the case of chlorogenic acid, a complex extract of Hemohim and Angelica gigas Nakai containing 0.35 mg / g (80-120%) of chlorogenic acid was used. The unit of Tables 1 and 2 below is weight%, and the content in parentheses of Tables 1 and 2 indicates the weight% of chlorogenic acid of the examples and comparative examples according to the chlorogenic acid content of the complex extract of Hemohim and Angelica gigas Nakai.

[0067] [Table 1]

[0068]

[0069] [Table 2]

[0070]

[0071]

[0072] The specific manufacturing method is as follows.

[0073] Hemohim Angelicae and other mixed extracts and gamma-cyclodextrin were mixed with purified water, heated to 95°C, and stirred for 10 minutes. After that, sweeteners and auxiliary materials were added, stirred for another 5 minutes, and citric acid was added, stirred for another 5 minutes, and the examples and comparative examples were completed.

[0074]

[0075] (2) Measurement of functional ingredient stability and pH measurement

[0076] Stability and pH measurements of the functional ingredients of the examples and comparative examples manufactured by the above method were conducted.

[0077] In the case of measuring the stability of functional ingredients, the examples and comparative examples were stored for one month under room temperature (25°C) and high temperature (40°C) conditions, and the change in the content of chlorogenic acid was calculated immediately after storage, after two weeks of storage, and after one month of storage. The content of chlorogenic acid was measured in units of mg / g.

[0078] For pH measurement, the pH of the examples and comparative examples was measured using a pH meter. The experimental results by the above method are shown in Table 3 below, and the unit of chlorogenic acid content is mg / g. In addition, FIGS. 1A and 1B show graphs showing the results of measuring the chlorogenic acid content of Example 1 and Comparative Examples 1 to 4 at room temperature and high temperature, and FIGS. 1C and 1D show graphs showing the results of measuring the chlorogenic acid content of Example 2 and Comparative Examples 5 to 8 at room temperature and high temperature.

[0079] [Table 3]

[0080]

[0081]

[0082] According to Table 3 above, in the case of Examples 1 and 2 containing the appropriate amounts of gamma-cyclodextrin and citric acid, the content of chlorogenic acid was maintained high at both room temperature and high temperature, confirming that the functional ingredient was well stabilized. On the other hand, in Comparative Examples 1 and 5 containing less than the appropriate amounts of gamma-cyclodextrin and citric acid, in Comparative Example 1, the residual amount of the functional ingredient was significantly reduced at both room temperature and high temperature, and the pH was also high, indicating very poor stability. In addition, in Comparative Example 5, the content of the functional ingredient was somewhat lower than in the Examples, and the stability of the functional ingredient was confirmed to be low due to the high pH. In addition, in Comparative Examples 4 and 8, which did not contain citric acid, the pH was very high, the residual amount of the functional ingredient was significantly low, indicating very poor stability. In addition, in the case of Comparative Examples 2 and 6, in which both gamma-cyclodextrin and citric acid were included in excess of the appropriate amount, and Comparative Examples 3 and 7, in which citric acid was included in excess of the appropriate amount, the stability of the functional ingredient was confirmed to be high, but as will be described later, it was confirmed that the flavor was not excellent and thus it was difficult to consume.

[0083]

[0084] (3) Flavor sensory evaluation

[0085] A sensory evaluation was conducted on the flavor of the examples and comparative examples manufactured by the above method.

[0086] A panel of 20 expert judges consumed samples of the examples or comparative examples and were asked to rate the bitterness, sweetness, and sourness of each on a 5-point scale. Scores closer to 5 were assigned to samples that were not overpowering but appropriately flavored and provided excellent flavor. Furthermore, to minimize interference between samples, the subjects were instructed to refrain from consuming other foods for at least 20 minutes between consuming the next sample. The results of the experiment using the above method are shown in Table 4 below.

[0087] [Table 4]

[0088]

[0089]

[0090] According to Table 4 above, in the case of Examples 1 and 2 containing appropriate amounts of gamma-cyclodextrin and citric acid, it was confirmed that bitterness, sweetness, and sourness were all excellent, providing a balanced flavor that was easy to consume. On the other hand, in the case of Comparative Examples 1, 4, 5, and 8 containing less than the appropriate amount of gamma-cyclodextrin or not containing citric acid, it was confirmed that the bitterness was very strong, making it difficult to consume, and in the case of Comparative Examples 2, 3, 6, and 7 containing excessive amounts of citric acid, it was confirmed that the sourness was very strong, making it difficult to consume.

[0091] Therefore, it was confirmed that including an appropriate amount of gamma-cyclodextrin and an acidity regulator (citric acid) is an important component in implementing a composition with a flavor that is easy to consume while improving the stability of functional ingredients.

[0092]

[0093] Experimental Example 2. Comparative Experiment According to the Ratio of Gamma-Cyclodextrin and Acidity Regulator

[0094] (1) Manufacture of examples and comparative examples

[0095] In the implementation of the present invention, in order to confirm the optimal weight ratio of gamma-cyclodextrin and acidity regulator, Examples and Comparative Examples were prepared in the same manner as Experimental Example 1 using the components listed in Tables 5 and 6 below. In the case of chlorogenic acid, the complex extract of Hemohim and Angelica gigas Nakai was used in the same manner as Experimental Example 1, and only the content of gamma-cyclodextrin or citric acid was different based on Example 1 or 2, and the remaining components and contents were the same. The unit of Tables 5 and 6 below is weight%, and the content in parentheses of Tables 5 and 6 indicates the weight% of chlorogenic acid of Examples and Comparative Examples according to the chlorogenic acid content of the complex extract of Hemohim and Angelica gigas Nakai.

[0096] [Table 5]

[0097]

[0098] [Table 6]

[0099]

[0100]

[0101] (2) Measurement of functional ingredient stability and pH measurement

[0102] The stability and pH of the functional ingredients of the examples and comparative examples manufactured by the above method were measured in the same manner as in Experimental Example 1. The experimental results by the above method are shown in Table 7 below, and the unit of chlorogenic acid content is mg / g. In addition, FIGS. 2a and 2b show graphs showing the results of measuring the chlorogenic acid content of Examples 3 to 5 and Comparative Examples 9 to 10 at room temperature and high temperature, and FIGS. 2c and 2d show graphs showing the results of measuring the chlorogenic acid content of Examples 6 to 8 and Comparative Examples 11 to 12 at room temperature and high temperature.

[0103] [Table 7]

[0104]

[0105]

[0106] According to Table 7 above, Examples 3 to 8, which included gamma-cyclodextrin in an appropriate amount or more and gamma-cyclodextrin and citric acid in an appropriate weight ratio, were all confirmed to exhibit excellent stability with a residual amount of functional ingredients of about 90% or more. On the other hand, Comparative Examples 9 and 11, in which the two components were included in an appropriate weight ratio but the content of gamma-cyclodextrin was lower than the appropriate content, were confirmed to have high pH and poor stability, resulting in a decrease in the residual amount of functional ingredients. In addition, Comparative Examples 10 and 12, in which the weight ratio of the two components and the content of gamma-cyclodextrin were both outside the appropriate ranges, were also confirmed to have high pH and very poor stability of the functional ingredients.

[0107]

[0108] (3) Flavor sensory evaluation

[0109] The sensory evaluation of the flavor of the examples and comparative examples manufactured by the above method was conducted in the same manner as Experimental Example 1. The results of the experiment by the above method are shown in Table 8 below.

[0110] [Table 8]

[0111]

[0112]

[0113] According to Table 8 above, Examples 3 to 8, which included gamma-cyclodextrin in an appropriate amount or more and gamma-cyclodextrin and citric acid in an appropriate weight ratio, were confirmed to provide a flavor that was easy to consume as they had a slightly bitter taste but both sweetness and sourness were excellent. On the other hand, Comparative Examples 9 and 11, in which the two components were included in an appropriate weight ratio but the content of gamma-cyclodextrin was lower than the appropriate content, and Comparative Examples 10 and 12, in which the weight ratio of the two components and the content of gamma-cyclodextrin were both outside the appropriate range, were confirmed to have an extremely strong bitter taste and were difficult to consume.

[0114] Therefore, in order to realize a composition of flavor that is easy to consume while improving the stability of functional ingredients, it was confirmed that an important component is one that includes an appropriate amount of gamma-cyclodextrin and an appropriate weight ratio of gamma-cyclodextrin and an acidity regulator (citric acid).

[0115]

[0116] While specific aspects of the present invention have been described in detail above, it will be apparent to those skilled in the art that these specific descriptions merely represent preferred embodiments and are not intended to limit the scope of the present invention. Therefore, the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. In a composition that improves the stability of functional ingredients, The above functional ingredient contains chlorogenic acid, A composition comprising gamma-cyclodextrin; and an acidity regulator including at least one of citric acid and malic acid, thereby improving the stability of the functional ingredient.

2. In paragraph 1, A composition wherein the chlorogenic acid is contained in an amount of 0.0010 to 0.025 wt% based on the total weight of the composition.

3. In paragraph 1, A composition wherein the gamma-cyclodextrin is contained in an amount of 0.4 to 2.5 wt% based on the total weight of the composition.

4. In paragraph 1, A composition in which the acidity regulator is included in an amount of 0.3 to 1.5 wt% based on the total weight of the composition.

5. In paragraph 3, A composition wherein the gamma-cyclodextrin and acidity regulator are included in a weight ratio of 1:0.60 to 1.

05.

6. In paragraph 1, The above composition has a pH of 3.4 to 4.

3.

7. In paragraph 1, A composition wherein the above chlorogenic acid is included in at least one of an angelica root extract, an angelica root extract, and a peony root extract.

8. A health functional food comprising a composition according to any one of claims 1 to 7.

9. A method for producing a composition with improved stability of chlorogenic acid, (S1) a step of preparing a first mixture by mixing chlorogenic acid and gamma-cyclodextrin; and (S2) A method for producing a composition, comprising the step of mixing an acidity regulator into the first mixture.

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