KR101781688B1

KR101781688B1 - Beverage composition of Aronia shielding bitterness and preparation method of the same

Info

Publication number: KR101781688B1
Application number: KR1020150107882A
Authority: KR
Inventors: 배정식; 김진웅; 안지혜; 손일권
Original assignee: 주식회사 웰파인
Priority date: 2015-07-30
Filing date: 2015-07-30
Publication date: 2017-10-23
Also published as: KR20170014463A

Abstract

The present invention relates to an Arrancicone beverage composition with reduced pungent taste and a method for producing the same. The present invention relates to a method for producing Arrnia beverage composition and a method for producing the same, The juice yield is an excellent effect of providing an improved Aronia juice and an Aronia drink composition containing the same.

Description

[0001] The present invention relates to an Arrionic beverage composition and a preparation method thereof,

The present invention relates to an Arrnia beverage composition with reduced pungent taste and a method for preparing the same. More particularly, the present invention relates to a method for preparing a flavor enhancer, which comprises treating a Connorine or Aronia concentrate with a Tannase enzyme, And an improved juice yield, and a process for producing an Arrangia beverage composition.

Aronia or Black Chokeberry is a fruit of the Aronia melanocarpa tree. Taxonomically, it is a shrub of the plant-based pizza plant, a dicotyledonous plant, a rosebush, a rosebush, It is the origin. The largest producer of Aromania is Poland, which produces 90% of the world's production in Poland, due to its widespread and wet geographical conditions, severe temperatures of minus 20 degrees Celsius and intense ultraviolet rays, which increase the anthocyanin content of Aronia.

Therefore, studies on the components of aronia have been continuously conducted, focusing on the University of Warsaw, Poland. As a result, it has been reported that aronia contains vitamins A, C, E, B2, B6, B9, B12, folic acid, quinic acid acid, phenolicacids, anthocyanin, tannin, catechins, quercitin, lutein & zeaxanthin, rutin, hesperidin, It contains various organic minerals such as resveratrol, beta-carotene, calcium, iron, magnesium, zinc, potassium, and manganese. Especially strong antioxidants, anthocyanins and polyphenols, It is said to be the highest.

In addition, studies on the effects of Ahnonia on cardiovascular disease, cancer, diabetes, gastritis and allergic skin diseases as well as high antioxidant efficacy have been reported (Hellstrom JK, 2010. J Funct Foods, 2: 163-169; Jakobek L et al. Scientia Hort 147: 56-63; Girones-Vilaplana A, etc. 2012. Food Chem 134: 2090-2096; Giusti MM, Wrolstad RE 2001. Characterization, Timberlake CF 1997. Food Chem 58: 103-109) Recently, Aronia has been used as a functional ingredient of beverages and health functional foods.

However, Aronia has a thick perilla and strong taste, so it is difficult to use it as it is used as a concentrate or powder form through juice. However, it has a low yield of juice and a strong taste with Aroniaia, It is difficult to use it as a functional raw material of food.

Tannin is widely distributed in many plants, and its aqueous solution is a high molecular weight compound with a high degree of astringency and is a polymer compound of various polyphenols such as Epicatechin, Epicatechin gallate, catechin-3-gallate and gallocatechin-3-gallate . Aronia contains a large amount of these tannins, which makes the tannin stronger. These tannins are degraded by Tannase (Sueiro L et al. 2006, J Food Sci 71 (8): 480-488).

In the prior art of the present invention, the concentrate of Aronia beverage and its preparation method are known in Korean Patent No. 10-1383276. However, it is considered that the concentrate of Aronia beverage concentrate of 65 ~ 75 Brix in a high concentration Aronia concentrate. In addition, Korean Patent No. 10-1451035 discloses a method for producing Aronia juice having improved juice yield. However, it is known that Aronia juice and sugar are added and fermented to improve the juice yield and reduce the taste of Aronia juice And a manufacturing method thereof.

Therefore, none of the above-mentioned patent documents disclose a juice of Aronia juice having reduced pungent taste of Aronia juice and simultaneously improving juice yield and antioxidant ability by using Tannnase after treatment with Pectinase, and an Aronia drink composition using the same.

Accordingly, it is an object of the present invention to provide a method for preparing a juice of Aronia juice, wherein the juice of Aronia juice is sequentially applied with a pectinase and tannase to reduce the taste and improve the antioxidant ability and juice yield.

It is another object of the present invention to provide a base and method for producing an Arrancicone beverage composition having a reduced antifouling effect and an improved antioxidative ability by applying a conventional agar concentrate of 65 brix having a strong sour taste to a tanning agent alone.

The above object of the present invention can be achieved by a method for producing a fermented juice comprising the steps of: (a) obtaining juice concentrates and juice remnants by using a juicer; (b) mixing purified juice with the stock solution of juice obtained in the above step and treating the juice with 1 to 10 wt% of pectinase by shaking at 120 rpm for 2 hours to effect a primary enzyme reaction; (c) treating the first enzyme reaction product obtained in the above step with 1 to 10% by weight of tannase, shaking the mixture at 40 DEG C and 120 rpm for 2 hours to cause a secondary enzyme reaction; (d) deactivating and sterilizing the enzyme in the secondary enzyme reaction product obtained in the above step at 80 ° C or higher for 5 to 10 minutes and then filtering to obtain an enzyme reaction solution; (e) aging the reaction mixture obtained in the above step at 4 캜 to prepare an aqueous solution of the present invention; And the comparative evaluation of the juice yield, antioxidant ability, tannin content, and sensory test of the inventive Aronia juice was performed.

Another object of the present invention is to provide a process for the preparation of a pharmaceutical composition comprising the steps of: (a) diluting a conventional Arrnia concentrate of 65 Brix with purified water and adjusting it to 20 Brix or less; (b) treating 1 to 10% by weight of tannase in an aqueous solution of 20 Brix or less of the Brix obtained in the above step, shaking the mixture at 40 DEG C and 120 rpm for 2 hours to effect an enzyme reaction; (c) inactivating and sterilizing the enzyme-treated reaction solution obtained in the above step at 80 ° C or higher for 5 to 10 minutes and then filtering; (d) aging the filtrate obtained at 4 占 폚 to prepare an Aronia beverage composition base of the present invention; And the comparative evaluation of the antioxidant ability, tannin content and sensory evaluation of the inventive Aronia concentrate was carried out.

The inventive Aronia juice has the effect of providing the Aronia juice having a reduced taste and a reduced antioxidant ability and juice yield by treating the tannase with a strong taste and a low juice yield .

The Arrionic beverage composition of the present invention is effective in providing an Arrnia beverage composition in which the taste of 65 Brix aronia concentrate which is strong and has a strong taste is treated to reduce tastes and improve the juice yield.

FIG. 1 is a diagram illustrating a method for producing an Arrhia juice according to the present invention.
FIG. 2 is a diagram illustrating a method for producing the Arrancia beverage composition base of the present invention.
3 is a graph comparing the juice yield of the juice of Aronia of Example 1 prepared according to the present invention with the juice yield of the juice of the comparative example using other enzymes.
4 is a graph showing the DPPH radical scavenging ability of the Aronia juice of Example 1 prepared in accordance with the present invention and the Aronia beverage composition of Example 2. Fig.
5 is a graph showing the total polyphenol contents of the Aronia juice of Example 1 and the Aronia drink composition of Example 2 prepared according to the present invention.
6 is a graph showing the total tannin content of the Aronia juice of Example 1 and the Aronia drink composition of Example 2 prepared according to the present invention.
7 is a graph showing the results of HPLC analysis of a positive control group ECG.
FIG. 8 is a graph showing the HPLC analysis results of the enzyme-untreated Aroonia juice as a control group.
9 is a graph showing the results of HPLC analysis of the juice of Aronia in Example 1 prepared according to the present invention.

The present invention relates to a method for improving the taste and the low juice yield of Aronia in the use of Aronia juice or Aronia beverage composition as a base beverage and a health functional food by using pectinase and tannase, The present invention relates to a method for preparing a juice or Aronia beverage composition base.

As shown in FIG. 1, the Aronia juice according to the present invention comprises the steps of (a) obtaining a juice concentrate and juice residue by using an Aronia fruit juice; (b) treating 1 to 10% by weight of pectinase with the crude juice and juice residue obtained in the above step, shaking the mixture at 40 DEG C and 120 rpm for 2 hours to cause a primary enzyme reaction; (c) treating the first enzyme reaction product obtained in the above step with 1 to 10% by weight of tannase, shaking the mixture at 40 DEG C and 120 rpm for 2 hours to cause a secondary enzyme reaction; (d) deactivating and sterilizing the enzyme in the secondary enzyme reaction product obtained in the above step at 80 ° C or higher for 5 to 10 minutes and then filtering to obtain an enzyme reaction solution; (e) aging the reaction mixture obtained in the above step at 4 ° C.

The inventive Aronia juice prepared by the above-described method has a reduced tannin content (Figs. 5 and 6) as well as reduced tannin content (Figs. 5 and 6) by treating the tannase after treatment with pectinase, (Fig. 3, Fig. 4) is improved.

As shown in FIG. 2, the arnoidal beverage composition base of the present invention comprises (a) diluting a conventional 65 Brix arconia concentrate with purified water and adjusting it to 20 Brix or less; (b) treating 1 to 10% by weight of tannase in an aqueous solution of 20 Brix or less of the Brix obtained in the above step, shaking the mixture at 40 DEG C and 120 rpm for 2 hours to effect an enzyme reaction; (c) inactivating and sterilizing the enzyme-treated reaction solution obtained in the above step at 80 ° C or higher for 5 to 10 minutes and then filtering; (d) aging the filtrate obtained above at 4 占 폚.

The inventive Arrioni beverage composition base produced by the latter manufacturing method is not only reduced in tannin content (FIG. 5 and FIG. 6) by decreasing the tannin content by treating tannase (FIG. 5 and FIG. 6) .

The inventive Aronia juice or Aronia beverage composition base can be used as a raw material for functional beverage. The functional beverage is used to control the bio-defense rhythm of a beverage group or drink composition imparted with added value to function and express the function of the beverage by physical, biochemical, biotechnological, or the like, Refers to a beverage that is processed and designed so that its body control function is sufficiently expressed in living bodies. The functional beverage is not particularly limited in terms of mixing ingredients other than those containing the inventive Aronia juice or aronia beverage composition as an essential ingredient in the indicated ratios, and may contain various flavors or natural carbohydrates As an additional component. Examples of the mixture of the other components include purified water, a fruit concentrate, and the like, and preferably a beryllium juice. The natural carbohydrates include conventional sugars such as monosaccharides, disaccharides, polysaccharides and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. Natural flavors such as tau Martin and stevia extract and synthetic flavors such as saccharin and aspartame can be advantageously used as flavor agents other than those described above. The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably 5 to 12 g per 100 mL of the composition of the present invention. The inventive Aronia juice or Aronia beverage composition base can be used as a raw material for functional beverage. The functional beverage is used to control the bio-defense rhythm of a beverage group or drink composition imparted with added value to function and express the function of the beverage by physical, biochemical, biotechnological, or the like, Refers to a beverage that is processed and designed so that its body control function is sufficiently expressed in living bodies. The functional beverage is not particularly limited in terms of mixing ingredients other than those containing the inventive Aronia juice or aronia beverage composition as an essential ingredient in the indicated ratios, and may contain various flavors or natural carbohydrates As an additional component. Examples of the mixture of the other components include purified water, a fruit concentrate, and the like, and preferably a beryllium juice. The natural carbohydrates include conventional sugars such as monosaccharides, disaccharides, polysaccharides and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. Natural flavors such as tau Martin and stevia extract and synthetic flavors such as saccharin and aspartame can be advantageously used as flavor agents other than those described above. The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably 5 to 12 g per 100 mL of the composition of the present invention.

Hereinafter, the present invention will be described in detail with reference to Examples and Production Examples. The following examples are for illustrative purposes only and are not intended to limit the invention to the following examples and experimental examples.

Example 1. Preparation of the inventive Aroonic acid juice

The production method of the inventive Aronia juice is as shown in Fig. Specifically, Aronia fruit is placed in a juicer (HD-BBF09, HIROM) and pulverized to obtain juice concentrate and juice residue. The stock solution of juice obtained in the above step and the juice residue are added to the reactor, 1 to 10% by weight of pectinase is added, and the mixture is subjected to primary shaking reaction at 40 ° C and 120 rpm for 2 hours. Tannase is added to the primary enzyme reaction product obtained in the above step in an amount of 1 to 10% by weight, and the mixture is subjected to secondary shaking reaction at 40 DEG C and 120 rpm for 2 hours. The secondary enzyme reaction product obtained in the above step was inactivated and sterilized at 80 ° C or higher for 5 to 10 minutes, filtered, and aged at 4 ° C to prepare the Aroonic acid juice of the present invention.

Example 2: Manufacture of base of Arrioni beverage composition of the present invention

The preparation method of the Arrnia beverage composition base of the present invention is shown in Fig. 2, and the 65 Brix aronia concentrate as a raw material is a product imported from Poland. Specifically, the above-mentioned ordinary 65 Brix aronia concentrate is diluted with purified water and adjusted to 20 Brix or less. Tannase is added in an amount of 1 to 10 wt%, followed by shaking reaction at 40 DEG C and 120 rpm for 2 hours. The enzymatic reaction solution obtained in the above step was inactivated and sterilized at 80 ° C or higher for 5 to 10 minutes, and then aged at 4 ° C to prepare an Aronia beverage composition base of the present invention.

Experimental Example 1. Confirmation of the yield of Aronia juice by type of enzyme

In order to confirm the yield of the juice according to the type of enzyme in the method of producing juice of Aronia according to Example 1 of the present invention, the juice of Aronia was prepared by varying the kinds of enzymes as shown in Table 1 below. In the control group, the enzyme solution was used, and the juice yield was expressed as% by weight of the juice of each test group in terms of the weight of Aronia.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Primary enzyme Pectinase Tannaa Pectinase Cellulase Pectinase Pectinase + cellulase Secondary enzyme Tannaa - - - Cellulase Tannaa

As shown in FIG. 3, the juice yields of the examples and the comparative examples were confirmed. As a result, the pectinase treatment of the comparative example 2 during the single enzyme treatment showed a juice yield of 10 to 10 times higher than that of the tannase of the comparative example 1 and the cellulase treatment of the comparative example 3. [ 20% better. In case of complex enzyme treatment, the pectinase and tannase of Example 1 of the present invention exhibited a juice yield of 66.66% and a juice yield of 6 to 26% higher than those of the other enzymes of Comparative Examples 1 to 5.

Experimental Example 2. Identification of antioxidant activity

DPPH radical scavenging activity and total polyphenol content test were conducted to confirm the antioxidant activity of the Aronia juice of Example 1 of the present invention and the Aronia drink composition of Example 2.

1) DPPH radical scavenging assay

The DPPH radical scavenging activity was measured by the method of Biosis et al. (1958). 5 mL of DPPH was added to 0.5 mL of the sample, and the mixture was allowed to react at room temperature and in a dark place for 30 minutes. The absorbance at 517 nm was measured, The inhibition rate was calculated by Equation (1). Vitamin C was used as a positive control for juice without enzyme.

As shown in FIG. 4, DPPH radical scavenging activity was increased by about 7 to 10% in the juice and beverage composition bases of Examples 1 and 2 of the present invention as compared with the control group.

2) Total polyphenol content test

Total polyphenol content was determined by the Folin-Denis method (Zhou et al., 1980). 1 mL of 1N Folin-Ciocalteu's reagent was added to 1 mL of the sample, using the Aronia juice of Example 1 and the Arrhena beverage composition of Example 2. After standing for 3 minutes, 1 mL of 10% Na 2 CO 3 solution was added After incubation at room temperature for 1 hour, the absorbance was measured at 700 nm and the total polyphenol content was quantified. As a control group, an enzyme-free juice was used.

As shown in FIG. 5, the total polyphenol content of the juice and beverage composition bases of Examples 1 and 2 of the present invention was increased by about 100 to 120 mg as compared with the control.

Experimental Example 3: Tannin test

In order to confirm the content of tannin, which is a substance having a bitter taste, in the case of the Aroonia juice of Example 1 of the present invention and the base of the Aronia beverage composition of Example 2, Epicatechin gallate (ECG), which is abundant in total tannin content and tannin, .

1) Total Tannin Content Test

Total tannin content was determined by Duval B & Shetty K method. Using 1 ml of 95% ethanol and 1 ml of distilled water, add 1 ml of 1N Folin-Ciocalteu's reagent to 1 ml of the sample, using the Aroonia juice of Example 1 and the Arrhena beverage composition base of Example 2 as a sample. The reaction mixture was reacted for 3 minutes, and 1 mL of 5% Na 2 CO 3 was added thereto. The mixture was further reacted at room temperature for 1 hour, and the absorbance was measured at 725 nm to quantify the total tannin content. As a control group, an enzyme-free juice was used.

As shown in FIG. 6, the total tannin content of the juice and beverage compositions of Examples 1 and 2 of the present invention was reduced by about 100 to 120 mg as compared with the control.

2) Ethicacetin (ECG) content assay

The content of epicatechin gallate (ECG) was measured by HPLC using the Aronia juice of Example 1 and the Aronia beverage composition of Example 2 as samples. The sample is diluted to 250 ppm with 50% methanol and filtered through a 0.45-μm filter. The filtered sample was assayed for ECG content using the ZORBAX XDB-C18 column (4.6 mm x 150 mm, 3.5 um, Agilent) under the assay conditions set forth in Table 2 below. As a control group, an enzyme-free juice was used.

- Temperature: 35 캜 - Flow rate: 1.0 mL / min
- wavelength: 280 nm - dose: 20 uL
- Mobile _{phase: A (0.1% CH 3 CO} 2 H), B (CH 3 CN) - Gradient elution time A B 0 95 5 20 80 20 22.5 75 25 23.0 0 100 28.0 0 100 29.0 95 5 35.0 95 5

As shown in FIG. 7, it was confirmed that the ECG formed a peak at the RT value of 18.5 minutes. When the ECG content was measured based on this, the area value of 18.5 minutes was 554,499 in the control group (FIG. 7) 8) was 398,600, indicating that the inventive Aroonia juice treated with tannase reduced the ECG content by about 28% as compared with the control without the enzyme.

Experimental Example 4. Sensory Test

The 10th panel randomly sampled the Aronia juice of Example 1 of the present invention, the Aronia beverage composition base of Example 2 and the control group of Aronia juice which had not been treated with the enzyme, and then tasted the sweet taste, sweetness, And the overall likelihood of scoring.

Control group Example 1 Example 2 A bitter taste 4.7 2.0 ↓ 2.2 ↓ sweetness 3.0 3.9 ↑ 3.7 ↑ Sour taste 2.8 3.1 ↑ 3.0 ↑ incense 4.5 4.6 4.5 Overall likelihood 1.8 4.2 ↑ 4.0 ↑ 4: strong, 3: moderate, 2: weak, 1: very weak.
Incense, overall taste - 5: very good, 4: good, 3: normal, 2: weak, 1: very weak.

As shown in Table 3, in Example 1 and Example 2 treated with tannase, the pungent taste was reduced by 50% or more while the sweet taste was increased by about 25% as compared with the control. Also, in Examples 1 and 2, the degree of preference was higher than that of the control group.

Hereinafter, an example of producing a beverage made from the Aronia juice or Aronia beverage composition base of the present invention is described, but the production example of the present invention is not limited thereto.

Production Example 1. Arrionic drinks

ingredient Content (% by weight) The inventive Aronia juice
Or Aronia beverage composition base 0.1 to 10 Liquid fructose 6 Citric acid 0.1 Sodium citrate 0.2 Malic acid 0.05 Vitamin C 0.1 Xylitol 2 Sugar 3 Blueberry juice 0.1 to 5 Strawberry juice 0.1 to 5 Purified water Balance Sum 100

Industrial Applicability As described above, the present invention provides a method for producing an Aronia juice and a beverage composition base having reduced sour taste by using tannase, Which is a very useful invention in the functional beverage industry.

Claims

(a) obtaining juice concentrate and juice remnants by using the juice of Aronia fruit; (b) mixing purified juice with juice concentrate and juice residue obtained in the above step, treating 1 to 10% by weight of pectinase with shaking at 40 ° C for 2 hours to perform a primary enzyme reaction; (c) treating 1 to 10% by weight of tannase in the primary enzyme reaction product obtained in the above step and further performing secondary enzyme reaction at 40 ° C for 2 hours; (d) deactivating and sterilizing the secondary enzyme reaction product obtained in the above step at 80 ° C for 5 to 10 minutes and then filtering to obtain an enzyme reaction solution; (e) aging the reaction mixture obtained in the step (4) at 4 ° C.

A process for producing an Aronia juice which is produced by the method of claim 1 and which has a reduced pungent taste and improved yield

delete

The Arrionic beverage composition according to claim 2, characterized in that it contains a juice of Aronia juice and the reduced taste is reduced