KR101444875B1 - Beverage composition comprising hibiscus extract and l-carnitine with improved sensory property and stability - Google Patents
Beverage composition comprising hibiscus extract and l-carnitine with improved sensory property and stability Download PDFInfo
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- KR101444875B1 KR101444875B1 KR1020120150646A KR20120150646A KR101444875B1 KR 101444875 B1 KR101444875 B1 KR 101444875B1 KR 1020120150646 A KR1020120150646 A KR 1020120150646A KR 20120150646 A KR20120150646 A KR 20120150646A KR 101444875 B1 KR101444875 B1 KR 101444875B1
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Abstract
본 발명은 다이어트 기능 소재들을 원료로 한 관능성 및 안정성이 개선된 다이어트 음료 조성물 및 이를 포함하는 다이어트 음료에 관한 것으로, 본 발명에 따라, 히비스커스의 특유의 신맛과 불쾌미가 마스킹되어 맛과 목 넘김이 우수하고, 또한 침전 발생을 개선할 수 있으며, 붉은 색이 잘 유지되어 경시 안정성을 향상시킴으로써, 체중 감량이라는 기능성뿐 아니라 관능성과 안정성 또한 우수하여 복용 편의성이 현저히 개선된 다이어트 음료 조성물 및 이를 포함하는 음료가 제공된다.The present invention relates to a dietary beverage composition having improved functionality and stability using dietary functional materials as raw materials, and a diet drink containing the same. According to the present invention, the unique sourness and unpleasant taste of Hibiscus are masked, A dietary beverage composition and a beverage containing the same, which can improve the precipitation occurrence and maintain the red color well and improve the stability over time, thereby improving not only the functionality of weight loss but also the sensibility and stability, Is provided.
Description
본 발명은 다이어트 기능 소재들을 원료로 한 관능성 및 안정성이 개선된 다이어트 음료 조성물 및 이를 포함하는 다이어트 음료에 관한 것이다.TECHNICAL FIELD The present invention relates to a dietary beverage composition improved in functionality and stability based on dietary functional materials and a diet drink containing the same.
급속한 산업 발전과 경제수준의 향상과 함께 식생활의 변화와 신체 활동량이 감소 되면서 비만 인구가 증가하고 있다. 세계보건기구에는 비만을 단순한 증상이 아닌 질병으로 규정하고 있는 정도로 비만은 심각한 사회적 문제로 대두되고 있고 심리적, 사회적으로 개인을 위축시키고, 특히 우리 사회에서 비만이나 과체중은 바람직하지 않게 여겨지고 있는 까닭에 다이어트에 대한 관심은 식지 않고 있다. Obesity is increasing as dietary habits and physical activity decrease with rapid industrial development and economic improvement. The World Health Organization defines obesity as a disease that is not a mere symptom. Obesity is becoming a serious social problem. Psychologically and socially, individuals are depressed. Obesity and overweight are considered to be undesirable in our society. There is no interest in.
다이어트 관련한 식품의 인기는 계속될 것으로 전망되며, 비만의 예방과 미용에 대한 소비자 니즈가 점차 높아짐에 따라 다이어트 관련 제품의 개발이 필요하게 되었다. 특히 최근에는 건강에 대한 관심이 높아짐에 따라, 마시기 부드럽고 몸에도 좋은 여러 가지 기능이 첨가된 기능성 음료에 대한 요구가 높아지고 활발하게 유통되고 있는 실정이다. The popularity of diet-related foods is expected to continue, and the need to develop dietary-related products has become necessary as the consumer needs for beauty prevention and beauty prevention have increased. Especially, recently, as interest in health has increased, there has been an increasing demand for functional beverages with various functions that are soft and good for drinking, and they are being actively distributed.
본 발명의 배경이 되는 기술은 대한민국 공개특허공보 제10-2002-0005086호(2013. 1. 15)에 개시되어 있다. 이와 관련하여 히비스커스추출물은 히비스커스 꽃잎 추출물을 건조 및 분말화한 것으로 Hydroxy Citric Acid를 함유하며, 각종 임상실험을 통해 체지방 합성을 억제하며 다이어트에 도움이 된다고 알려져 있다. 그런데 히비스커스의 붉은 색을 나타내는 안토시아닌류는 등색이나 적색, 자색이나 청색계 꽃에 함유되어 있는 색소로, 불안정한 색소여서 쉽게 변색하여 색을 잃어버린다. 특히 음료 제조 시 열, pH, 빛에 의해 쉽게 색을 잃는 특성이 있다. 또한, 특유의 쓴맛 및 신맛으로 음용 시 관능성이 낮고 부분적으로 불용성을 띄기도 한다.The technique of the present invention is disclosed in Korean Patent Laid-Open Publication No. 10-2002-0005086 (Feb. 15, 2013). In this regard, Hibiscus extract is a dried and powdered Hibiscus petal extract. It contains Hydroxy Citric Acid. It is known that it inhibits the synthesis of body fat through various clinical experiments and helps the diet. However, anthocyanins that show red color of hibiscus are coloring matters contained in orange, red, purple or blue flowers, and they are easily discolored due to unstable coloring and lose their color. Particularly, there is a characteristic of losing color easily by heat, pH and light when manufacturing beverage. In addition, its bitter and sour taste has low specificity and is partially insoluble in drinking.
L-카르니틴은 육엑기스로부터 단리된 화합물로 지방분해가 촉진되어 항비만 작용이 있다고 알려져 있다.L-carnitine is a compound isolated from flesh extract and is known to have an anti-obesity effect by accelerating lipolysis.
상기의 원료들은 다이어트 기능성이 있다고 알려져 있지만 이들을 모두 함께 음료에 사용한 연구가 없었고, 이들의 쓴맛 및 불쾌맛을 억제하며 변색을 방지하는 기술에 관한 연구가 없는 실정이다.Although the above ingredients are known to have dieting functionality, none of them have been studied together in beverages, and there is no study of techniques to inhibit their bitter and unpleasant taste and to prevent discoloration.
이에 본 발명은 상기와 같은 종래기술의 문제점을 해결하기 위하여 안출된 것으로서, 종래 쓴 맛 등의 불쾌미와 원료의 불용성 등으로 인한 침전 발생으로 인해 음용이 곤란하고 충분한 흡수가 이루어질 수 없었던 문제점을 해결하고 기능성 색소의 변질을 방지하여 관능성 및 안정성이 현저히 개선된 다이어트 음료 조성물 및 이를 포함하는 다이어트 음료를 제공하는 것을 목적으로 한다.SUMMARY OF THE INVENTION The present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to solve the problem that the conventional method is not easy to drink due to unpleasant taste such as bitter taste and precipitation due to insolubility of raw materials, And to provide a diet drink composition and a diet drink containing the same, wherein the deterioration of the functional pigment is prevented to thereby remarkably improve the functionality and stability.
상기 목적을 달성하기 위하여 본 발명자들이 연구한 결과, 다이어트에 효과가 있으나 고미와 변색, 불용성으로 인한 침전 발생 등으로 인해 섭취가 곤란하고 효과적인 흡수가 이루어질 수 없었던 체중 감량 내지는 지방 감소용 원료들을 최적의 배합으로 포함하고, 또한 그 외에도 바람직한 첨가제로서 감미제와 증점제, 및 효소처리루틴 등을 최적의 비율로 더욱 포함함으로써 관능성과 안정성, 구체적으로 쓴 맛 등의 불쾌미가 마스킹되고 불용성 성분의 침전 형성이 방지될 뿐 아니라 유용한 색소의 변질이 억제되어 고미와 침전 및 색상 관련 안정성이 현저히 개선된 다이어트 음료 조성물 및 음료를 제공할 수 있음을 확인하여 본 발명을 완성하게 되었다.In order to achieve the above object, the inventors of the present invention have conducted researches to find out the optimal weight loss or fat reduction raw materials which are effective for dieting but are difficult to ingest due to discoloration and precipitation due to insolubility, In addition, by further containing sweeteners, thickeners, enzyme treatment routines and the like as optimum additives in addition to the optimum ratio, it is possible to prevent the formation of precipitates of insoluble components such as unsatisfactory taste such as sensibility and stability, specifically bitter taste And a dietary beverage composition and a beverage in which deterioration of a useful coloring matter is inhibited, and stability with respect to coloring and coloring is remarkably improved, thereby completing the present invention.
이에 본 발명의 바람직한 일 구현예는 히비스커스 추출물, L-카르니틴, 및 증점제를 포함하는 관능성 및 안정성이 개선된 다이어트 음료 조성물을 제공한다.Accordingly, one preferred embodiment of the present invention provides a functional and stable improved diet drink composition comprising hibiscus extract, L-carnitine, and thickening agent.
또한 본 발명의 바람직한 다른 일 구현예는 상기 관능성 및 안정성이 개선된 다이어트 음료 조성물을 포함하는 다이어트 음료를 제공한다.Another preferred embodiment of the present invention provides a diet drink comprising the dietary beverage composition having improved functionality and stability.
이하 본 발명을 보다 상세히 설명하기로 한다.Hereinafter, the present invention will be described in more detail.
본 명세서에서 “다이어트”란 비만의 개선 또는 예방과 관련된 것으로서, 체중 및/또는 지방의 감소와 체중의 증가 및/또는 지방의 생성 및 축적의 방지, 탄수화물 흡수 저해, 식욕 조절 등을 모두 포함하는 의미로 사용된다.As used herein, the term " diet " refers to the improvement or prevention of obesity, meaning a decrease in body weight and / or fat and an increase in body weight and / or prevention of the generation and accumulation of fat, inhibition of carbohydrate absorption, .
본 명세서에서 “추출물”은 분말화하거나 액상화한 것 등 제형을 특별히 제한하지 않고 모두 포함하는 의미로 사용된다.As used herein, the term " extract " is used to include both formulations such as powdered or liquefied, without any particular limitation.
히비스커스는 아욱과 식물에 속하며 영문명으로 Hawaiian Hibiscus, China Rose, Chinese-Hibiscus, Shoe-flower, Blacking Plant라고도 불린다.Hibiscus is also known as the Hawaiian Hibiscus, Chinese Rose, Chinese-Hibiscus, Shoe-flower and Blacking Plant.
본 발명의 바람직한 일 구현예에 따른 음료 조성물에 사용되는 히비스커스 추출물이란, 바람직하게는 히비스커스 꽃잎 추출물을 건조 및 분말화한 것으로, 이는 HCA(Hydroxy Citric Acid)를 함유하고 있어 기초대사량을 증가시키고, 체내 지방대사를 촉진시킴으로써 체지방을 감소시키는 기능을 한다.The hibiscus extract used in the beverage composition according to a preferred embodiment of the present invention is preferably a dried and powdered hibiscus petal extract, which contains HCA (Hydroxy Citric Acid) to increase the basal metabolic rate, It promotes fat metabolism and functions to reduce body fat.
L-카르니틴은 정상인의 간이나 신장에서 합성되고, 음식물 특히 적색류의 고기에 많이 함유되어 있는 성분으로서, 지방을 산화하여 에너지를 생성하는데 중요한 성분으로 알려져 있다. L-Carnitine is synthesized in the liver and kidney of a normal person, and is a component contained in many foods, especially red meat, and is known to be an important component for generating energy by oxidizing fat.
히비스커스 추추물은 바람직하게는 전체 조성물 100 중량부를 기준으로 0.001 내지 3 중량부, 보다 바람직하게는 0.005 내지 2 중량부, 가장 바람직하게는 0.01 내지 1 중량부로 포함될 수 있다. 상기 범위를 초과하여 포함될 경우 신 맛과 불쾌맛이 강하게 느껴지고, 상기 중량부보다 작으면 그 효과가 미미하므로 상기 함량이 적당하다.The hibiscus product may be contained in an amount of 0.001 to 3 parts by weight, more preferably 0.005 to 2 parts by weight, and most preferably 0.01 to 1 part by weight based on 100 parts by weight of the total composition. If the content is in excess of the above range, a new taste and an uncomfortable taste are felt strongly. If the weight is less than the above-mentioned range, the effect is insignificant, so that the content is appropriate.
L-카르니틴은 바람직하게는 전체 조성물 100 중량부를 기준으로 0.001 내지 2 중량부, 보다 바람직하게는 0.002 내지 1 중량부로 포함될 수 있다. 상기 범위를 초과하여 포함될 경우 음용시 이미, 이취를 나타낼 수 있으며, 상기 중량부보다 작으면 그 효과가 미미하므로 상기 함량이 적당하다.L-Carnitine is preferably contained in an amount of 0.001 to 2 parts by weight, more preferably 0.002 to 1 part by weight, based on 100 parts by weight of the whole composition. If it exceeds the above-mentioned range, it may already show odor when it is consumed. If it is smaller than the above-mentioned weight, the effect is insignificant, so that the content is appropriate.
상기 전체 조성물은 아프리카망고 추출물을 더욱 포함할 수 있다. 아프리카망고추출물이란 서부 및 중앙 아프라카산 어빈지아과(Irvingoaceae) 식물의 열매 추출물로서 분말 또는 액상 형태를 모두 포함하며, 체내 지방 생성을 억제하고 지방을 분해하며 탄수화물 흡수 저해 및 식욕 조절 등을 통해 살이 빠지게 하는 효과가 있다. 그러나, 아프리카망고(Irvingia gabonesis)로 부터 추출된 성분이 체내 지방 생성을 억제하고 지방을 분해하며 탄수화물 흡수를 저해하고 식욕 조절 등을 통해 살이 빠지게 하는 것으로 알려져 있으나 쓴 맛이 강하며, 부분적으로 불용성을 띄기 때문에 물에 완전히 용해되지 않는 문제가 있다.The whole composition may further comprise an African mango extract. African mango extract is a fruit extract of Irvingoaceae plants in western and central Afraccas, which contains both powdery and liquid forms. It inhibits the formation of fat in the body, decomposes fat, inhibits carbohydrate absorption, and regulates appetite. It is effective. However, it is known that the ingredient extracted from African mango (Irvingia gabonesis) inhibits the production of fat in the body, decomposes fat, inhibits carbohydrate absorption and fats through appetite control, but has a bitter taste and is partially insoluble There is a problem that it is not completely dissolved in water.
아프리카망고 추추물은 바람직하게는 전체 조성물 100 중량부를 기준으로 0.001 내지 2 중량부, 보다 바람직하게는 0.0015 내지 1 중량부, 가장 바람직하게는 0.002 내지 0.5 중량부로 포함될 수 있다. 상기 범위를 초과하여 포함될 경우 쓴 맛이 강하고, 상기 중량부보다 작으면 그 효과가 미미하므로 상기 함량이 적당하다.The amount of the African mango extract is preferably 0.001 to 2 parts by weight, more preferably 0.0015 to 1 part by weight, most preferably 0.002 to 0.5 part by weight based on 100 parts by weight of the total composition. If it exceeds the above range, the bitter taste is strong, and if it is smaller than the above-mentioned weight portion, the effect is insignificant, so that the content is appropriate.
본 발명의 바람직한 일 구현예에 따른 다이어트 음료 조성물은 상기 다이어트 기능성분인 히비스커스 추출물, 및 L-카르니틴 외에 바람직하게는 증점제를 추가로 포함함으로써 침전 안정성을 더욱 향상시킬 수 있다.The diet drink composition according to a preferred embodiment of the present invention further improves the precipitation stability by further containing a hibiscus extract, which is the dietary functional ingredient, and L-carnitine, preferably a thickener.
상기 증점제는 음료의 바디감을 부여하고 침전을 억제하는 역할을 하는 것으로서, 바람직하게는 펙틴 및 아미드펙틴 등의 펙틴류, 잔탄검, 구아검, 로스트빈검, 젤란검, 카라기난 등의 검류, 젤라틴, 셀룰로오스류, 알긴산나트륨, 젖산칼슘으로 이루어진 군에서 선택된 1종 이상을 사용할 수 있으나, 이에 제한되는 것은 아니며, 보다 바람직하게는 펙틴류 및 젖산칼슘 중 1종 이상을 사용할 수 있으며, 가장 바람직하게는 펙틴류와 젖산칼슘을 함께 사용함으로써 젖산칼슘이 가교 역할을 하여 펙틴의 점성을 높여주어 침전 안정성 효과를 극대화시킬 수 있다.Preferably, the thickening agent is selected from the group consisting of pectins such as pectin and amide pectin, gums such as xanthan gum, guar gum, roast gum, gellan gum, carrageenan, gelatin, cellulose At least one selected from the group consisting of pectines, calcium alginate and calcium lactate may be used, but not limited thereto, more preferably at least one of pectins and calcium lactate can be used, And calcium lactate, calcium lactate acts as a crosslinking agent to increase the viscosity of the pectin, thereby maximizing the effect of the precipitation stability.
바람직하게는 상기 펙틴류와 젖산칼슘은 3:1 내지 4:1의 중량비로 사용될 수 있다.Preferably, the pectins and calcium lactate can be used in a weight ratio of 3: 1 to 4: 1.
이에 바람직하게는 본 발명의 바람직한 일 구현예에 따른 관능성 및 안정성이 개선된 다이어트 음료 조성물은 히비스커스 추출물, L-카르니틴, 및 증점제를 전체 조성물 100 중량부를 기준으로 각각 0.001 내지 3 중랑부, 0.001 내지 2 중량부, 0.001 내지 3 중량부 및 0.01 내지 5 중량부로 포함하는 것일 수 있다.Preferably, the dietary beverage composition improved in functionality and stability according to a preferred embodiment of the present invention is characterized in that the Hibiscus extract, L-carnitine, and thickener are added in an amount of 0.001 to 3 weight parts, 0.001 to 3 weight parts, 2 parts by weight, 0.001 to 3 parts by weight and 0.01 to 5 parts by weight.
보다 바람직하게는 상기 증점제는 전체 조성물 100 중량부를 기준으로 0.03 내지 3 중량부, 가장 바람직하게는 0.05 내지 2 중량부로 포함될 수 있다. 증점제의 함량이 상기 범위 미만이면 침전 방지 효과를 얻기 힘들어 음료 안정성에 문제가 있을 수 있고, 바디감을 주기 어려우며, 상기 범위를 초과하면 음료가 겔화 되어 기호성이 떨어지는 문제가 있을 수 있다.More preferably, the thickener may be contained in an amount of 0.03 to 3 parts by weight, and most preferably 0.05 to 2 parts by weight based on 100 parts by weight of the total composition. If the content of the thickener is less than the above range, it is difficult to obtain a sediment-preventing effect, which may cause a problem in beverage stability, and it is difficult to give a body sensation.
본 발명의 바람직한 일 구현예에 따른 다이어트 음료 조성물은 색상 안정성 및 경시 안정성을 보다 향상시키기 위해 효소처리루틴을 추가로 포함할 수 있다. The diet drink composition according to a preferred embodiment of the present invention may further comprise an enzyme treatment routine to further improve color stability and aging stability.
‘효소처리루틴(Enzymatically modified rutin)’은 식품첨가물로서, '식품첨가물공전' 상의 정의에 따르면 루틴에 글리코실 트랜스퍼라제(glycosyl transferase) 등 부분가수분해효소를 처리하여 람노오스를 제거시킨 것 또는 루틴에 시클로덱스트린 글루카노트랜스퍼라제(cyclodextrin glucanotransferase) 당전위효소를 작용시켜 글루코오스를 부가 반응시켜 얻어지는 것으로서 그 성분은 α-글리코루틴(α-glycorutin)이다. 효소처리루틴은 폴리페놀의 일종으로 본원발명의 바람직한 일 구현예는 이를 더욱 포함함으로써 안토시아닌계 색소의 최대흡수파장을 장파장 쪽으로 이동시켜 코피그먼트 효과를 나타내어 안토시아닌계 색소의 변색을 방지할 수 있다.'Enzymatically modified rutin' is a food additive. According to definition of 'food additives', rutin is treated with partial hydrolytic enzymes such as glycosyl transferase to remove rhamnose, (Cyclodextrin glucanotransferase), which is obtained by an addition reaction of glucose by acting on a cyclodextrin glucanotransferase conjugate, and its component is? -Glycorutin. The enzyme treatment routine is a type of polyphenol. One preferred embodiment of the present invention further includes the enzyme treatment routine, so that the maximum absorption wavelength of the anthocyanin dye is shifted to the longer wavelength side, thereby exhibiting a coplanar effect, thereby preventing discoloration of the anthocyanin dye.
바람직하게는 상기 효소처리루틴은 전체 조성물 100 중량부를 기준으로 0.0001 내지 1 중량부, 보다 바람직하게는 0.0005 내지 0.5 중량부, 가장 바람직하게는 0.001 내지 0.05 중량부로 포함될 수 있다. 효소처리루틴의 함량이 상기 범위보다 낮을 때는 음료의 색안정성이 떨어지며, 상기 범위보다 높을 때는 음료의 좋은 맛을 억제하는 문제가 있어 해당 범위가 적당하다. Preferably, the enzyme treatment routine may comprise 0.0001 to 1 part by weight, more preferably 0.0005 to 0.5 part by weight, and most preferably 0.001 to 0.05 part by weight based on 100 parts by weight of the total composition. When the content of the enzyme treatment routine is lower than the above range, the color stability of the beverage is inferior. When the content is higher than the above range, there is a problem that the good taste of the beverage is suppressed.
상기 음료 조성물은 바람직하게는 과일 농축물 및 감미제 중 하나 이상을 추가로 포함함으로써 관능성을 더욱 향상시킬 수 있다.The beverage composition can further enhance the functionality, preferably further comprising one or more of a fruit concentrate and a sweetening agent.
과일 농축물은 이에 한정되는 것은 아니나, 바람직하게는 리치, 사과, 석류, 자몽, 망고, 복숭아, 바나나, 오렌지, 파인애플, 포도, 블루베리 등의 농축물일 수 있으며, 상기 과일 농축물은 단독으로 또는 2종 이상 혼합되어 사용될 수 있으며 액상 또는 분말 형태를 모두 포함한다.The fruit concentrate may be, but is not limited to, concentrates such as rich, apple, pomegranate, grapefruit, mango, peach, banana, orange, pineapple, grape, blueberry, etc., They can be used in combination of two or more, and include both liquid and powder forms.
바람직하게는 상기 과일 농축물은 전체 조성물 100 중량부를 기준으로 0.001 내지 10 중량부, 보다 바람직하게는 0.005 내지 7 중량부, 가장 바람직하게는 0.01 내지 5 중량부로 포함될 수 있다. Preferably, the fruit concentrate is contained in an amount of 0.001 to 10 parts by weight, more preferably 0.005 to 7 parts by weight, and most preferably 0.01 to 5 parts by weight based on 100 parts by weight of the total composition.
감미제로는 설탕, 설탕 대체제, 고감미료, 및 올리고당으로 이루어진 군에서 선택된 1종 이상을 사용할 수 있으며, 바람직하게는 설탕 및 설탕 대체제 중 일 예인 과당을 사용할 수 있다. As the sweetening agent, at least one selected from the group consisting of sugar, an alternative sugar, a high sweetening agent and an oligosaccharide may be used, and fructose, which is one example of sugar and sugar substitute, may be used.
사용 가능한 설탕의 종류에는 특별한 제한이 없으며, 예컨대 백설탕, 흑설탕, 황설탕 등이 모두 사용될 수 있으며, 그 외에도 당 흡수율을 낮추거나 칼로리를 낮춘 기능성 설탕 조성물 등이 사용될 수 있다.There is no particular limitation on the type of sugar that can be used, and for example, white sugar, brown sugar, and yellow sugar can be used. In addition, a functional sugar composition in which sugar absorption rate is lowered or calorie is lowered can be used.
설탕 대체제로는 과당, 꿀, 타가토오스, 사이코오스, 포도당, 자일로오즈 및 만노오즈로 이루어진 군에서 선택된 1종 이상을 사용할 수 있고, 바람직하게는 과당을 사용할 수 있다. 상기 과당은 특별히 제한되지 않고 액상과당, 결정과당 및 기타 과당 등을 모두 포함한다.As the sugar substitute, at least one selected from the group consisting of fructose, honey, tagatose, cacaoose, glucose, xylose and mannose can be used, and fructose can be preferably used. The fructose is not particularly limited and includes both liquid fructose, crystalline fructose, and other fructose.
고감미료는 천연감미료 또는 합성감미료일 수 있고, 천연감미료로는 스테비오사이드 또는 레바디오사이드 등을 사용할 수 있으며, 합성 감미료로는 수크랄로스, 아세설팜K, 아스파탐, 솔비톨 등을 사용할 수 있다. 바람직하게는 이와 같은 고감미료를 포함함으로써 단맛을 상승시켜 설탕 및 감미제의 총 함량을 줄일 수 있으며, 이를 통해 칼로리를 보다 낮출 수 있다.The high sweetener may be a natural sweetener or a synthetic sweetener. Stevioside or levadioide may be used as a natural sweetener. Examples of the synthetic sweetener include sucralose, acesulfame K, aspartame, sorbitol, and the like. Preferably, such a high sweetener is included to increase the sweetness, thereby reducing the total content of sugar and sweetener, thereby lowering the calories.
올리고당으로는 프락토 올리고당, 갈락토 올리고당, 이소말토올리고당, 및 말토 올리고당 등을 단독으로 또는 혼합하여 사용할 수 있으며, 그 형태는 분말이거나 액상일 수 있다. As the oligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide, isomaltooligosaccharide, maltooligosaccharide, and the like can be used singly or in combination, and the form thereof can be powder or liquid.
바람직하게는 상기 감미제는 전체 조성물 100 중량부를 기준으로 0.1 내지 20 중량부, 보다 바람직하게는 0.3 내지 10 중량부, 가장 바람직하게는 0.5 내지 7 중량부로 포함될 수 있다. Preferably, the sweetener is contained in an amount of 0.1 to 20 parts by weight, more preferably 0.3 to 10 parts by weight, and most preferably 0.5 to 7 parts by weight based on 100 parts by weight of the total composition.
과일 농축물 또는 감미제의 함량이 상기 범위를 초과하거나 그에 못 미치는 경우, 음료가 너무 달거나 달지 않게 되는 등, 단맛에 있어서 문제가 발생할 수 있고, 음료의 바디감을 부여하는 역할을 하여 목 넘김성과 기호성에 영향을 준다.When the content of the fruit concentrate or the sweetener is in the range above or below the above range, problems may arise in the sweetness, such as that the beverage is too sweet or not sweet, and it may play a role in imparting the body feel of the beverage, affect.
본 발명의 일 구현예에 따른 다이어트 음료 조성물은 또한 바람직하게는, 트레할로스, 허브추출물, 및 향료 중 어느 하나 이상을 더욱 포함하는 것일 수 있으며, 이를 통해 관능성을 더욱 향상시킬 수 있다.The dietary beverage composition according to one embodiment of the present invention may also preferably further comprise at least one of trehalose, herbal extract, and flavoring, thereby further improving the functionality.
트레할로스를 추가로 포함하는 경우, 트레할로스 함량은 바람직하게는 전체 조성물 100 중량부를 기준으로 0.001 내지 7 중량부, 보다 바람직하게는 0.001 내지 5 중량부, 가장 바람직하게는 0.05 내지 3 중량부일 수 있다. 트레할로스는 불쾌맛을 억제시켜주고 잡미를 감소시켜 깔끔한 음료의 맛을 내게 한다.When trehalose is further included, the trehalose content is preferably 0.001 to 7 parts by weight, more preferably 0.001 to 5 parts by weight, and most preferably 0.05 to 3 parts by weight, based on 100 parts by weight of the total composition. Trehalose suppresses unpleasant flavor and reduces the flavor of a refreshing drink.
허브추출물은 이에 한정되는 것은 아니나, 바람직하게는 루이보스, 라벤다, 로즈힙, 펜넬, 및 로즈마리 중 어느 하나 이상의 추출물을 사용할 수 있다. 바람직하게는 상기 허브추출물은 전체 조성물 100 중량부를 기준으로 0.001 내지 7 중량부, 보다 바람직하게는 0.005 내지 5 중량부, 가장 바람직하게는 0.01 내지 3 중량부로 포함될 수 있다. 이러한 허브추출물은 불쾌맛을 억제시켜주고 끝 맛의 상큼한 맛을 높여주는 데 도움을 주는 등 맛의 밸런스를 맞춰주고 잡미를 감소시킬 수 있다. Herb extracts are not limited thereto, but preferably extracts of one or more of rooibos, lavender, rose hip, fennel, and rosemary can be used. Preferably, the herbal extract may be contained in an amount of 0.001 to 7 parts by weight, more preferably 0.005 to 5 parts by weight, and most preferably 0.01 to 3 parts by weight based on 100 parts by weight of the total composition. These herbal extracts can reduce unpleasant taste and help to enhance the fresh taste of the end flavor.
향료는 기호성을 높이는 역할을 한다. 향료로는, 리치향, 라임향, 사과향, 장미향 등이 바람직하나 이에 제한 되는 것은 아니다. 본 발명의 일 구현예에 따른 음료 조성물이 향료를 포함하는 경우, 바람직하게는 전체 조성물 100 중량부를 기준으로 향료를 0.001 내지 2 중량부, 보다 바람직하게는 0.002 내지 1 중량부, 가장 바람직하게는 0.003 내지 0.5 중량부로 포함할 수 있으며, 상기 범위에 미달할 경우 소망하는 향의 구현 정도가 부족할 수 있고, 상기 범위를 초과하여 지나치게 많이 포함되면 향이 강해져서 맛의 선호도가 떨어질 수 있다.Spices serve to enhance palatability. Examples of the fragrance include, but are not limited to, a rich flavor, a lime flavor, an apple flavor, and a rose flavor. When the beverage composition according to one embodiment of the present invention comprises a flavoring, the flavoring is preferably 0.001 to 2 parts by weight, more preferably 0.002 to 1 part by weight, most preferably 0.003 To 0.5 part by weight. If the amount is less than the above range, the degree of perfuming of the desired fragrance may be insufficient. If it exceeds the above range, if it is too much, the fragrance becomes strong and the taste may be decreased.
본 발명의 바람직한 일 구현예에 따른 다이어트 음료 조성물은 상술한 것들 외에도 식이섬유와 구연산 등 당 분야에 사용되는 물질들을 더욱 포함할 수 있다.The dietary beverage composition according to a preferred embodiment of the present invention may further include substances used in the field such as dietary fiber and citric acid, in addition to the above-mentioned ones.
식이섬유는 이눌린, 난소화성 말토덱스트린, 밀식이섬유 등 배변활동을 돕는 성분을 포함하며, 바람직하게는 전체 조성물 100 중량부를 기준으로 0.001 내지 10 중량부, 보다 바람직하게는 0.05 내지 8 중량부, 가장 바람직하게는 0.01 내지 5 중량부로 포함할 수 있다.The dietary fiber includes a component for assisting the defecation activity such as inulin, indigestible maltodextrin and wheat germ fiber, and is preferably 0.001 to 10 parts by weight, more preferably 0.05 to 8 parts by weight, most preferably 0.05 to 5 parts by weight, Preferably 0.01 to 5 parts by weight.
구연산은 자연적인 보존제이며 음료수에 산성 또는 신 맛을 첨가하기 위해 사용된다. 상기 구연산은 바람직하게는 전체 조성물 100 중량부를 기준으로 0.01 내지 5 중량부, 보다 바람직하게는 0.1 내지 3 중량부, 가장 바람직하게는 0.15 내지 2 중량부로 포함될 수 있다.Citric acid is a natural preservative and is used to add acidic or sour flavors to beverages. The citric acid may be contained in an amount of 0.01 to 5 parts by weight, more preferably 0.1 to 3 parts by weight, and most preferably 0.15 to 2 parts by weight based on 100 parts by weight of the total composition.
본 발명의 다른 바람직한 일 구현예는 상술한 것과 같은 본 발명의 바람직한 일 구현예에 따른 관능성 및 안정성이 개선된 다이어트 음료 조성물을 포함하는 다이어트 음료를 제공한다.Another preferred embodiment of the present invention provides a diet drink comprising the dietary beverage composition with improved functionality and stability according to a preferred embodiment of the present invention as described above.
상기 다이어트 음료는 바람직하게는 본 발명의 일 구현예에 따른 음료 조성물 100 중량부에 대하여 75 내지 100 중량부, 더욱 바람직하게는 80 내지 98 중량부의 물을 더욱 포함하는 것일 수 있다. The diet drink may further comprise 75 to 100 parts by weight, more preferably 80 to 98 parts by weight of water, based on 100 parts by weight of the beverage composition according to an embodiment of the present invention.
물은 음용수로서 사용 가능한 것이라면 특별한 제한이 없으며, 예컨대 정제수일 수 있다. 제조 시 수온에도 특별한 제한은 없으며, 예컨대 상온의 물일 수 있다.Water is not particularly limited as long as it can be used as drinking water, and may be, for example, purified water. There is no particular limitation on the water temperature in the production, and it may be, for example, water at room temperature.
본 발명의 또 다른 바람직한 일 구현예는 상기 다이어트 음료 조성물과 물을 혼합하는 단계를 포함하는 다이어트 음료 제조방법을 제공한다.Another preferred embodiment of the present invention provides a method for preparing a diet drink comprising mixing the diet drink composition with water.
물의 사용량은 상술한 것과 동일하게 적용될 수 있다.The amount of water used may be the same as that described above.
상기 다이어트 음료 조성물이 증점제를 포함하는 것일 경우, 상기 혼합 단계는 바람직하게는 증점제와 이를 제외한 나머지 원료들을 별도로 물에 용해시킨 후 혼합하는 것일 수 있다.When the diet beverage composition contains a thickening agent, the mixing step may be performed by separately dissolving the thickening agent and the other ingredients in water, and then mixing.
바람직하게는 상기 혼합 단계 이후에 가열 살균하는 과정을 더욱 거쳐 미생물적 안전성을 확보할 수 있다.Preferably, the microbial safety can be ensured by further performing a heat sterilization process after the mixing step.
본 발명에 따라, 히비스커스의 특유의 신맛과 불쾌미가 마스킹되어 맛과 목 넘김이 우수하고, 또한 침전 발생을 개선할 수 있으며, 붉은 색이 잘 유지되어 경시 안정성을 향상시킴으로써, 체중 감량이라는 기능성뿐 아니라 관능성과 안정성 또한 우수하여 복용 편의성이 현저히 개선된 다이어트 음료 조성물 및 이를 포함하는 음료가 제공된다.According to the present invention, the unique sourness and unpleasantness of hibiscus are masked to provide excellent taste and neck turnability, improve precipitation occurrence, maintain red color well and improve stability over time, There is provided a dietary beverage composition and a beverage containing the same, which have excellent functionality and stability and are remarkably improved in convenience of taking.
이하 본 발명의 이해를 돕기 위해 바람직한 실시예를 통해 본 발명을 더욱 상세히 설명하기로 한다. 다만, 하기 실시예는 본 발명을 예시하는 것일 뿐 본 발명의 범위가 이에 한정되는 것은 아니다.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the following examples are illustrative of the present invention, and the scope of the present invention is not limited thereto.
<< 실시예Example > 음료 조성물 제조> Beverage composition manufacturing
하기 표 1 내지 3에 나타낸 성분 및 함량으로 실시예 및 비교예의 음료 조성물들을 각각 제조하였다.The beverage compositions of the examples and comparative examples were each prepared by the ingredients and contents shown in Tables 1 to 3 below.
구체적으로, 아미드펙틴, 식이섬유, 히비스커스, 및 로즈힙과, 설탕 일부(전체 조성물 100 중량부를 기준으로 0.5 중량부)를 혼합 교반한 후 80℃ 정제수 일부(전체 조성물 100 중량부를 기준으로 30 중량부)에 호모믹서(Homomixer Mark III, Model 2.5, Tokushu Kika社)에서 600rpm으로 10분간 혼합 및 용해시켰다. 그 후에 구연산, 젖산칼슘을 제외한 분말 원료들과 액상 원료, 및 나머지 정제수를 투입하여 혼합 및 용해시키고, 마지막으로 구연산과 젖산칼슘을 투입하여 용해시켰다. 이후 고압균질기(GEA Niro Soavi S.p.A, 'Twin panda 600-NS2002H')를 사용하여 균질압을 150bar로 하여 균질한 후 32μm mesh로 여과하였다. 균질 후 향료(리치향 및 라임향)를 넣은 뒤에 물 함량을 보정하고 100℃에서 60초, 및 88℃에서 5분 살균한 후 냉각시켜 음료를 제조하였다.Specifically, amide pectin, dietary fiber, hibiscus and rose hip and a part of sugar (0.5 parts by weight based on 100 parts by weight of the total composition) were mixed and stirred, and then a part of purified water (30 parts by weight based on 100 parts by weight of the total composition) (Homomixer Mark III, Model 2.5, Tokushu Kika) at 600 rpm for 10 minutes. After that, powdery materials other than citric acid, calcium lactate, liquid raw materials, and other purified water were added and mixed and dissolved. Finally, citric acid and calcium lactate were added to dissolve them. Then, homogenization was performed using a high pressure homogenizer (GEA Niro Soavi S.p.A, 'Twin panda 600-NS2002H') at a homogenization pressure of 150 bar, followed by filtration with a 32 μm mesh. After the homogenization, the flavor (rich and lime flavor) was added, the water content was corrected, sterilized at 100 ° C for 60 seconds, and at 88 ° C for 5 minutes, and then cooled to prepare a drink.
CRYSTALLINE,)L-carnitine
CRYSTALLINE,)
<< 시험예Test Example 1> 관능 평가 1> Sensory evaluation
상기 제조된 실시예 1 내지 4의 음료 조성물에 대하여 관능평가를 실시하였다. 관능 평가는 20 내지 30대의 일반인 여성 50명을 대상으로 각 항목에 대해서 5점 만점으로 평가하게 하여 그 평균값을 계산하는 방식으로 실시하였다. 평가 결과를 표 4 에 나타내었으며, 점수가 높을수록 평가 결과가 좋음을 나타낸다. The beverage compositions of Examples 1 to 4 thus prepared were subjected to sensory evaluation. The sensory evaluation was carried out by evaluating the average score of 50 items of 20 ~ 30 generic women. The evaluation results are shown in Table 4. The higher the score, the better the evaluation result is.
상기 표 4에서 알 수 있듯이, 실시예 1 내지 4의 음료 모두 관능성이 우수한 것으로 나타났으며, 특히 과일(리치) 농축액, 향료(라임향), 로즈힙, 및 트레할로스를 모두 첨가한 실시예 1의 음료가 이들 중 어느 하나 이상을 포함하고 있지 않은 실시예 2 내지 4보다 기호성이 더욱 높은 것으로 나타났다. 이는 향료와 트레할로스, 및 로즈힙과 같은 허브 추출물의 첨가를 통해 히비스커스의 신맛, 쓴맛 및 불쾌맛을 마스킹 효과와 기호성을 보다 높여주는 효과가 뛰어남을 확인할 수 있었다.
As can be seen from Table 4, all of the beverages of Examples 1 to 4 were found to be excellent in functionality. Especially, the beverage of Examples 1 to 4, in which all the fruit (rich) concentrate, fragrance (lime flavor), rose hip and trehalose were added And the drinks were found to have higher preference than Examples 2 to 4 which did not contain any one or more of them. It was confirmed that the addition of herb extracts such as fragrance, trehalose, and rosehip improves the masking effect and palatability of the sour, bitter and unpleasant taste of hibiscus.
<< 시험예Test Example 2> 음료의 침전에 대한 안정성 평가 2> Evaluation of stability of beverage for precipitation
상기 증점제의 종류 및 함량을 각각 달리하여 제조된 실시예 5 내지 10 및 비교예의 음료 조성물에 대하여, 온도 35℃ 및 습도 75%의 가혹 조건에서 6주 간 보관 후, 침전 발생 상태를 확인하였다. 침전 상태를 육안으로 관찰한 결과를 하기 표 5에 ++(매우 좋음), +(좋음), 0(보통), -(약간 안좋음), --(안좋음)와 같이 나타내고, 각각의 침전 안전성에 대해 평가하여 나타냈다. The beverage compositions of Examples 5 to 10 and Comparative Examples prepared by different kinds and contents of the thickener were stored for 6 weeks under conditions of a temperature of 35 ° C and a humidity of 75%, and the state of precipitation was confirmed. The results of visual observation of the precipitation state are shown in Table 5 as follows: ++ (very good), + (good), 0 (normal), - (slightly bad), - (poor) Respectively.
상기 표 5에서, ◎= 음료로 매우 적합. ○= 음료 이용에 좋음. △= 보통. X= 음료로 사용불가를 나타낸다.In Table 5, ⊚ = very suitable as a drink. ○ = Good for drinks. △ = Medium. X = indicates that the drink can not be used.
상기 표 5에서 알 수 있듯이 증점제 무첨가 시에는 침전이 발생하여 음료로 사용할 수 없을 정도였으나, 증점제를 첨가한 경우 침전이 발생하지 않아 음료로 적합함을 확인할 수 있었다. 또한 증점제로서 펙틴과 젖산칼슘을 모두 사용한 실시예 5 내지 7의 경우 침전 안정성이 우수하여 음료 이용에 좋음을 확인할 수 있었으며, 특히 펙틴의 함량이 높을 수록 침전 발생 억제 및 안정성 향상 효과가 매우 뛰어남을 확인할 수 있었다.
As can be seen from Table 5, precipitation occurred at the time of no addition of the thickening agent, so that it could not be used as a beverage. However, when the thickening agent was added, precipitation did not occur. In Examples 5 to 7, in which both pectin and calcium lactate were used as thickeners, the precipitation stability was excellent and it was confirmed that the pectin and calcium lactate were good for beverage use. In particular, it was confirmed that the higher the content of pectin was, I could.
<< 시험예Test Example 3> 음료 색상에 대한 안정성 평가 3> Stability evaluation for beverage color
제조된 실시예 9 내지 16의 음료 조성물에 대하여, 온도 35℃ 및 습도 75%의 가혹 조건에서 6주 간 보관 후, 색상 변화를 확인하였다. 하기 표 6에 나타낸 것과 같이 음료의 색차를 균질액 색차측정용 색차계(Spectrophotometer SA2000, Nippon Denshoku)를 이용하여 온도 35℃, 습도 75%의 가혹조건에서 0, 2주, 4주. 6주 저장하며 보관 기간에 따른 색차를 확인하였다.The beverage compositions of Examples 9 to 16 thus prepared were stored for 6 weeks under conditions of a temperature of 35 DEG C and a humidity of 75%, and color change was confirmed. As shown in Table 6 below, the color difference of beverage was measured using a colorimeter (Spectrophotometer SA2000, Nippon Denshoku) for measuring homogeneous liquid color difference at 0, 2, and 4 weeks at a temperature of 35 ° C and a humidity of 75%. 6 weeks storage period and color difference according to storage period.
색도는 상기 색차계를 사용하여 Hunter 색차계의 L, a, b 값을 측정하여 나타내었다. L은 명도, a는 적색도, b황색도를 나타내며, 구체적으로 L 값은 0(검정)~100(흰색), a 값은 -80(녹색)~100(적색), b 값은 -80(청색)~70(황색)을 나타낸다.The chromaticity was measured by measuring the L, a, and b values of the Hunter colorimeter using the above colorimeter. Specifically, the L value is from 0 (black) to 100 (white), the a value is from -80 (green) to 100 (red), the b value is from -80 (red) Blue) to 70 (yellow).
상기 표6의 결과에서 볼 수 있듯이 일반적으로 항산화제로 쓰이는 비타민 C 첨가군(실시에 16 내지 18)은 오히려 그 첨가량이 많을수록 색이 옅어지고 붉은 색이 없어짐을 보였다.As can be seen from the results in Table 6, the vitamin C addition group (Examples 16 to 18), which is generally used as an antioxidant, shows that the more the amount of the vitamin C added, the lighter the color and the less the red color.
반대로 효소처리루틴 첨가군(실시예 12 내지 15)을 보면 실시예 11에 비해 효소처리루틴 처리를 많이 할수록 색차가 감소하여 붉은 색이 안정하게 유지되었고 명도와 황색도의 편차도 작은 것으로 나타나 명도와 황색도도 장기간 안정하게 유지됨을 볼 수 있어, 종래의 항산화제와는 다르게 효소처리루틴 첨가시 안토시아닌계의 붉은색을 안정시켜주는 효과가 현저히 우수하여 육안으로도 식감을 돋구는 선명한 붉은 색이 안정되게 관찰되므로 효소처리루틴 첨가에 따라 색 안정성 및 경시 안정성을 더욱 높일 수 있음을 확인할 수 있었다.
On the contrary, when the enzyme-treated rutin-added groups (Examples 12 to 15) were compared with those of Example 11, the more the enzyme treatment routine treatment was performed, the lower the color difference and the red color was stably maintained and the deviation of brightness and yellowness was also small. It can be seen that the yellowness is stably maintained for a long period of time. Thus, unlike the conventional antioxidants, the effect of stabilizing the red color of the anthocyanin system is remarkably excellent when the enzyme-treated rutin is added, and a clear red color It was confirmed that color stability and aging stability can be further improved by adding an enzyme treatment routine.
이상의 실험 및 관능평가 결과에서 알 수 있듯이, 본 발명에 따른 히비스커스, L- 카르니틴, 및 증점제 함유 음료 조성물은 원료 특유의 불쾌맛을 억제하며 전반적으로 맛이 우수할 뿐 아니라, 침전 및 색에 대한 안정성이 우수하였다.As can be seen from the above-mentioned test and sensory evaluation results, the beverage composition containing hibiscus, L-carnitine, and thickener according to the present invention suppresses unpleasant taste peculiar to the raw material and has excellent taste overall, Respectively.
Claims (11)
Hibiscus extract, L-carnitine, thickener, and enzyme treatment routines.
2. The composition of claim 1, wherein the enzyme treatment routine comprises from 0.0001 to 1 part by weight based on 100 parts by weight of the total composition.
A dietary beverage comprising a dietary beverage composition with improved functionality and stability according to any one of claims 1 to 4 and 6 to 10
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KR101824217B1 (en) | 2016-09-06 | 2018-01-31 | 주식회사 프롬바이오 | Food composition with Citrus sinensis L. Osbeck and the extract of Irvingia gabonensis seed for improvement of obesity and hyperlipidemia |
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KR101824217B1 (en) | 2016-09-06 | 2018-01-31 | 주식회사 프롬바이오 | Food composition with Citrus sinensis L. Osbeck and the extract of Irvingia gabonensis seed for improvement of obesity and hyperlipidemia |
KR102000170B1 (en) | 2018-06-14 | 2019-07-16 | 정건희 | Food compositions for reducing body fat and improving intestinal function |
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