KR101861258B1 - Method for preparing functional beverage comprising arginyl-fructose based onion and functional beverage prepared thereby - Google Patents
Method for preparing functional beverage comprising arginyl-fructose based onion and functional beverage prepared thereby Download PDFInfo
- Publication number
- KR101861258B1 KR101861258B1 KR1020160124440A KR20160124440A KR101861258B1 KR 101861258 B1 KR101861258 B1 KR 101861258B1 KR 1020160124440 A KR1020160124440 A KR 1020160124440A KR 20160124440 A KR20160124440 A KR 20160124440A KR 101861258 B1 KR101861258 B1 KR 101861258B1
- Authority
- KR
- South Korea
- Prior art keywords
- onion
- beverage
- powder
- raw material
- fructose
- Prior art date
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
본 발명은, (a) 양파 분말을 물과 혼합하여 음료 베이스를 제조하는 단계; 및 (b) 상기 음료 베이스를 음료용 원료 물질과 혼합하는 단계;를 포함하는 기능성 음료의 제조방법을 제공한다.
본 발명에 따른 기능성 음료의 제조방법에 따르면, 양파의 유효성분의 함량이 현저히 증가한 양파 분말을 제조하고, 제조한 양파 분말을 음료용 원료 물질과 적정 비율로 혼합하여, 양파의 우수한 기능성은 그대로 유지하면서도, 음료용 원료 물질에 의해 양파 특유의 맛과 향은 최소화되어 기호성과 기능성이 모두 우수한 기능성 음료를 제조할 수 있다.(A) mixing an onion powder with water to produce a beverage base; And (b) mixing the beverage base with a raw material for beverage.
According to the method for producing a functional beverage according to the present invention, an onion powder in which the content of the effective ingredient of the onion is significantly increased is prepared, and the produced onion powder is mixed with the beverage raw material at a proper ratio to maintain the excellent functionality of the onion The flavor and aroma peculiar to the onion is minimized by the raw material for beverage, and a functional beverage having both palatability and functionality can be produced.
Description
본 발명은 양파 유래 아르기닌-과당(arginyl-fructose, AF)을 유효성분으로 포함하는 기능성 음료를 제조하는 방법과 이에 의해 제조된 기능성 음료에 관한 것이다.The present invention relates to a method for producing a functional beverage comprising an onion-derived arginyl-fructose (AF) as an active ingredient, and a functional beverage produced thereby.
아르기닌-과당(arginyl-fructose, AF)은 아마도리 화합물(amadori compound)의 일종으로, 홍삼을 가공하는 과정에서 생성되는 것으로 알려져 있으며, 수삼에서 홍삼을 제조하는 구증구포(아홉 번 찌고 아홉 번 건조하여 제조하는 것) 하는 과정 중에 마이야르 반응(maillard reaction)에 의해 생성되는 갈변물질로 알려져 있다. Arginyl-fructose (AF) is a kind of amadori compound, which is known to be produced in the process of processing red ginseng. It is known that arginyl-fructose (AF) It is known as a browning substance produced by the maillard reaction during the process of making.
생체외(in vitro) 모델에서 항산화 효과를 연구한 결과, 상기 AF와 아르기닌-과당-포도당(arginyl-fructose-glucose, AFG) 소재가 항산화 효과를 가지는 건강기능식품의 원료로서 높은 가능성이 있음이 보고되었다(Food science and biotechnology 18(6), 1505~1510, 2009). Studies on the antioxidative effects in in vitro models have shown that AF and arginyl-fructose-glucose (AFG) materials are highly possible as a raw material for health functional foods having antioxidative effects (Food science and biotechnology 18 (6), 1505-1510, 2009).
또한, 레트(rat) 모델에서 α-글루코시다아제(α-glucosidases) 및 α-아밀라아제(α-amylase)의 저해 효과를 조사한 결과, 상기 AF와 AFG 소재가 식후 혈당을 조절하는 효과가 있음이 보고되었으며(J Food Sci 76(8), 188~193, 2011), 공복혈당 및 내당능장애자, 초기 당뇨병을 가진 대상자의 경구 당부하 검사를 통한 임상시험 결과, 화학적으로 합성된 AF 또한 혈당 감소, 혈당반응면적(AUC)감소, 인슐린 반응면적 전후대비 유의적 감소 등과 같은 결과를 나타내어 항당뇨 효과가 인정되었다(IRB 승인;1040917-201401-HRBR-110-03).In addition, the inhibitory effects of? -Glucosidases and? -Amylase in rat models have shown that the AF and AFG materials are effective in controlling postprandial glucose (J Food Sci 76 (8), 188-193, 2011), the results of clinical trials of oral glucose tolerance tests of subjects with fasting glucose and glucose intolerance, and those with early diabetes, chemically synthesized AF also reduced blood sugar, (IRB approval: 1040917-201401-HRBR-110-03). In addition, there was a significant decrease in the area (AUC) and a significant decrease in the insulin response area.
한편, 양파(Onion)는 백합과에 속하는 다년생 식물로 동서양을 막론하고 야채와 향신 조미료로써 널리 사용되고 있으며, 장기간 섭취하면 혈중 콜레스테롤과 지방의 함량을 저하시켜 동맥경화나 고혈압 등에 효과가 있는 것으로 알려져 있다. Meanwhile, Onion is a perennial plant belonging to the family Liliaceae. It is widely used as a seasoning for vegetables and spices both east and west. It is known that long-term ingestion reduces the content of cholesterol and fat in the blood and thus is effective for arteriosclerosis and hypertension .
상기한 바와 같은 양파의 기능성은 퀘르시트린(quercitrin), 퀘르세틴(quercetin), 루틴(rutin) 등의 플라보노이드(flavonoid)계 물질과 디아릴 디설파이드(diallyl disulfide), 아릴 프로필 디설파이드(ally propyl disulfide) 등의 함황 화합물(sulfur compounds)이 함유되어 항산화작용, 심혈관계 질환 예방, 항혈전, 혈당 저하 등의 여러 대사 장애에 조절 효능을 갖는 생리활성 작용을 나타내는 것으로 알려져 있다. The functionalities of the onion as described above can be suitably selected from flavonoid-based substances such as quercitrin, quercetin and rutin, diallyl disulfide, allyl propyl disulfide and the like It is known that it contains physiologically active compounds which have regulatory effect on various metabolic disorders such as antioxidative action, prevention of cardiovascular diseases, antithrombosis and hypoglycemia by containing sulfur compounds.
특히, 대한민국 등록특허공보 제10-1353101호에서는 홍삼에 비해 값이 저렴한 양파를 증숙하는 과정에서도 상기와 같이 기능성이 입증된 AF가 생성됨을 확인하였고, 양파 유래의 AF 또한 생체외 α-글루코시다아제(α-glucosidase) 저해활성과 항당뇨 활성 등과 같은 기능성을 갖는다고 보고하였다.In particular, in Korean Patent Registration No. 10-1353101, it has been confirmed that AF is produced as described above even in the process of boiling onion which is cheaper than red ginseng, and AF from onion is also produced by in vitro α-glucosidase (α-glucosidase) inhibitory activity and anti-diabetic activity.
상기와 같은 연구를 통해 다양한 기능성이 입증된 양파는 건강에 좋다는 이유만으로도 많은 사람들에게 섭취의 선호도가 증가해, 양파를 식단에 오르는 식품으로서의 가치이외에도, 후식 개념의 음료 및 기호식품을 제조하기 위한 원료로 활용하기 위한 다양한 시도가 이루어지고 있으며, 최근, 양파즙, 양파즈다. 하지만, 양파를 이용한 음료는 양파의 고유 냄새가 심하거나 양파가 갖는 특유의 이미지로 인해 기호성이 떨어져 많은 사람들이 섭취를 꺼려하거나, 구매한 제품을 모두 섭취하지 못하는 경우가 많다.As a result of the above research, the onion which has proved various functions has increased the preference of intake to many people just because it is good for health. In addition to the value of the onion as a food for the diet, There have been various attempts to utilize the onion juice and onion juice. However, beverages using onions have many peculiar smells of onions or palatability due to unique images of onions, and many people are reluctant to consume or can not purchase all the products they purchase.
이에 따라, 상기한 바와 같은 단점을 해결할 수 있도록, 음료의 기호성을 저하시키는 요인을 제거하여 거부감 없이 섭취할 수 있는 양파음료를 제조할 수 있는 방법에 대한 연구가 필요하다.Accordingly, there is a need for a study on a method for producing an onion beverage which can be ingested without irritation by eliminating the factor of lowering the palatability of the beverage in order to solve the aforementioned disadvantages.
본 발명은 상기한 바와 같은 종래기술의 문제점을 해결하기 위해 안출된 것으로, 음료의 기호성을 감소시키는 양파 특유의 맛과 향을 저감시켜 높은 기호성과 기능성을 동시에 갖는 양파 기능성 음료를 제조하는 방법에 관한 기술 내용을 제공하고자 하는 것이다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and an object of the present invention is to provide a method for producing an onion beverage having high palatability and functionality simultaneously by reducing taste and flavor peculiar to onions Technology contents.
상기한 바와 같은 기술적 과제를 달성하기 위해서, 본 발명은 (a) 양파 분말을 물과 혼합하여 음료 베이스를 제조하는 단계; 및 (b) 상기 음료 베이스를 음료용 원료 물질과 혼합하는 단계;를 포함하는 기능성 음료의 제조방법을 제공한다.To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein, there is provided a method of manufacturing a beverage base, comprising: (a) mixing an onion powder with water to prepare a beverage base; And (b) mixing the beverage base with a raw material for beverage.
또한, 상기 양파 분말은, (1) 양파를 습식 분쇄하여 양파 습식 분쇄물을 제조하는 단계; (2) 상기 양파 습식 분쇄물에 아밀라아제를 포함하는 효소 처리한 후, 상기 양파 습식 분쇄물을 가열하여 상기 효소를 실활시키는 단계; (3) 상기 효소처리한 양파 습식 분쇄물을 여과하여 양파즙을 수득하는 단계; (4) 수득한 상기 양파즙을 가열하여 제1 양파 농축액을 제조하는 단계; (5) 상기 양파 농축액에 아르기닌(arginine)을 첨가하고, 80 내지 95 ℃의 온도로 가열하여 제2 양파 농축액을 제조하는 단계; 및 (6) 상기 제2 양파 농축액을 분무건조하여 양파 분말을 제조하는 단계를 포함하는 방법으로 제조한 것을 특징으로 한다.The onion powder may further comprise (1) wet pulverizing the onion to produce an onion wet pulverized product; (2) treating the onion wet pulverized product with an enzyme containing amylase, and then heating the onion wet pulverized product to inactivate the enzyme; (3) filtering the enzyme treated onion wet pulverized product to obtain an onion juice; (4) heating the obtained onion juice to prepare a first onion concentrate; (5) adding arginine to the onion concentrate and heating to a temperature of 80 to 95 캜 to prepare a second onion concentrate; And (6) spray-drying the second onion concentrate to produce an onion powder.
또한, 상기 음료 베이스는 1 내지 5 중량%의 양파 분말을 포함하는 것을 특징으로 한다.In addition, the beverage base is characterized by containing 1 to 5 wt% of onion powder.
또한, 상기 음료용 원료 물질은 구연산, 구연산나트륨, 비타민, 설탕, 과당, 덱스트린, 수크랄로스, 탄산마그네슘, 천연검류, 천연향유, 향료, 과일 퓨레(puree), 과일 다이스(dice) 및 과즙으로 이루어진 군으로부터 선택되는 1종 이상을 포함하는 것을 특징으로 한다.The raw material for beverage may be selected from the group consisting of citric acid, sodium citrate, vitamins, sugar, fructose, dextrin, sucralose, magnesium carbonate, natural gums, natural fragrance, spices, fruit puree, fruit dice, And at least one selected from the above.
또한, 상기 음료용 원료 물질은 보리분말, 둥글레분말 및 결명자 분말로 이루어진 군으로부터 선택되는 1종 이상을 포함하는 것을 특징으로 한다.In addition, the beverage raw material includes at least one selected from the group consisting of barley powder, roundworm powder, and cutter powder.
또한, 본 발명은 상기에 기재된 방법에 의해 제조한 혈당조절용 또는 다이어트용 기능성 음료를 제공한다.The present invention also provides a functional drink for controlling blood sugar or a diet produced by the above-described method.
본 발명에 따른 기능성 음료의 제조방법에 따르면, 양파의 유효성분의 함량이 현저히 증가한 양파 분말을 제조하고, 제조한 양파 분말을 음료용 원료 물질과 적정 비율로 혼합하여, 양파의 우수한 기능성은 그대로 유지하면서도, 음료용 원료 물질에 의해 양파 특유의 맛과 향은 최소화되어 기호성과 기능성이 모두 우수한 기능성 음료를 제조할 수 있다.According to the method for producing a functional beverage according to the present invention, an onion powder in which the content of the effective ingredient of the onion is significantly increased is prepared, and the produced onion powder is mixed with the beverage raw material at a proper ratio to maintain the excellent functionality of the onion The flavor and aroma peculiar to the onion is minimized by the raw material for beverage, and a functional beverage having both palatability and functionality can be produced.
상기한 바와 같이 제조한 기능성 음료는 양파의 유효성분을 다량 포함하며, 특히, 아르기닌-과당 또는 아르기닌-과당-포도당의 함량이 월등히 높아 혈당조절 또는 다이어트에 우수한 기능성을 가질 뿐만 아니라, 섭취시 양파의 맛과 향에 대한 거부감이 없어 혈당강하의 용도나 비만 개선 및 예방을 위한 용도로 활용이 가능하다.The functional beverage prepared as described above contains a large amount of active ingredients of onion, and in particular, arginine-fructose or arginine-fructose-glucose content is so high as to have excellent functionality for controlling blood glucose or dieting, There is no resistance to taste and fragrance, so it can be used for the purpose of lowering blood sugar and for improving and preventing obesity.
도 1은 실시예 1의 양파 분말을 제조하는 과정을 나타낸 공정도이다.Fig. 1 is a process drawing showing a process for producing the onion powder of Example 1. Fig.
이하, 본 발명을 상세히 설명하도록 한다.Hereinafter, the present invention will be described in detail.
본 발명은 (a) 양파 분말을 물과 혼합하여 음료 베이스를 제조하는 단계; 및 (b) 상기 음료 베이스를 음료용 원료 물질과 혼합하는 단계;를 포함하는 기능성 음료의 제조방법을 제공한다.(A) mixing an onion powder with water to produce a beverage base; And (b) mixing the beverage base with a raw material for beverage.
상기 단계 (a)는, 양파 분말을 물과 혼합하여 음료 베이스를 제조하는 단계로서, 본 단계에서는 양파에 포함된 유효성분을 다량 포함하는 양파 분말을 물과 혼합하여 기능성 음료의 제조를 위한 베이스를 제조할 수 있다.The step (a) is a step of mixing the onion powder with water to prepare a beverage base. In this step, the onion powder containing a large amount of the active ingredient contained in the onion is mixed with water to prepare a base for the production of a functional beverage Can be manufactured.
특히, 상기 양파 분말은 유효성분인 아르기닌-과당을 다량 포함하도록, 양파 분말 제조시 아르기닌을 첨가하여 제조한 것을 바람직하게 사용할 수 있다. In particular, the onion powder may be preferably prepared by adding arginine to the onion powder so as to contain a large amount of arginine-fructose as an active ingredient.
일례로, 상기 양파 분말은 (1) 양파를 습식 분쇄하여 양파 습식 분쇄물을 제조하는 단계; (2) 상기 양파 습식 분쇄물에 아밀라아제를 포함하는 효소 처리한 후, 상기 양파 습식 분쇄물을 가열하여 상기 효소를 실활시키는 단계; (3) 상기 효소처리한 양파 습식 분쇄물을 여과하여 양파즙을 수득하는 단계; (4) 수득한 상기 양파즙을 가열하여 제1 양파 농축액을 제조하는 단계; (5) 상기 양파 농축액에 아르기닌(arginine)을 첨가하고, 80 내지 95 ℃의 온도로 가열하여 제2 양파 농축액을 제조하는 단계; 및 (6) 상기 제2 양파 농축액을 분무건조하여 양파 분말을 제조하는 단계를 포함하는 방법으로 제조한 것을 사용할 수 있다.For example, the onion powder may be prepared by (1) wet pulverizing the onion to produce an onion wet pulverized product; (2) treating the onion wet pulverized product with an enzyme containing amylase, and then heating the onion wet pulverized product to inactivate the enzyme; (3) filtering the enzyme treated onion wet pulverized product to obtain an onion juice; (4) heating the obtained onion juice to prepare a first onion concentrate; (5) adding arginine to the onion concentrate and heating to a temperature of 80 to 95 캜 to prepare a second onion concentrate; And (6) spray-drying the second onion concentrate to prepare an onion powder.
상기 양파 분말을 제조하는 방법을 상세히 설명하면, 상기 양파 습식 분쇄물에 아밀라아제를 포함하는 효소를 처리하고, 상기 효소처리한 양파의 습식 분쇄물을 80 내지 100 ℃의 온도로 가열해 상기 효소를 실활시킨 후에, 여과하여 양파즙을 제조할 수 있다. 상기와 같이 제조한 양파즙은 아밀라아제를 포함하는 효소로 처리되어 양파에 포함된 다당류가 과당, 포도당 등의 단당류로 분해되어 단당류를 다량 포함한다. 상기 양파즙을 농축하여 단당류의 함량을 더욱 증가시킨 후, 아르기닌을 추가로 첨가하여 양파즙에 포함된 과당, 포도당 등이 첨가된 아르기닌과 함께 반응하여 아르기닌-과당 또는 아르기닌-과당-포도당 등과 같은 기능성 유효성분으로 합성되어 이와 같은 유효성분의 함량이 획기적으로 증가한 양파 농축액을 제조할 수 있다. 상기와 같은 아르기닌-과당 또는 아르기닌-과당-포도당의 합성은 바람직하게는, 80 내지 95 ℃의 온도로 가열하여 수행할 수 있고, 80 ℃ 미만 또는 95 ℃를 초과하는 온도에서 수행할 경우, 아르기닌-과당 또는 아르기닌-과당-포도당의 합성 수율이 떨어지는 문제가 있다. 또한, 상기와 같이 제조한 양파 농축액을 분무건조하여 양파 분말을 제조할 수 있으며, 상기와 같은 양파 분말을 물과 혼합하여 음료 베이스를 제조할 수 있다. The method for producing the onion powder is described in detail. The onion wet pulverized product is treated with an enzyme containing amylase, and the enzyme-treated onion pulverized product is heated to a temperature of 80 to 100 ° C to inactivate the enzyme , Followed by filtration to produce an onion juice. The onion juice prepared as described above is treated with an enzyme including amylase, and the polysaccharide contained in the onion is decomposed into monosaccharides such as fructose and glucose, thus containing a large amount of monosaccharides. The above-mentioned onion juice is concentrated to further increase the monosaccharide content. Then, arginine is further added to react with arginine added with fructose, glucose and the like contained in onion juice to form arginine-fructose or arginine-fructose-glucose An onion concentrate which is synthesized as an active ingredient and whose content of the effective ingredient is remarkably increased can be produced. The synthesis of such arginine-fructose or arginine-fructose-glucose may preferably be carried out by heating to a temperature of 80 to 95 ° C, and when carried out at a temperature of less than 80 ° C or above 95 ° C, The synthesis yield of fructose or arginine-fructose-glucose is inferior. In addition, the onion concentrate prepared as described above may be spray dried to produce an onion powder, and the onion powder may be mixed with water to prepare a beverage base.
상기 음료 베이스는 베이스의 총중량을 기준으로 1 내지 5 중량%의 양파 분말을 포함하여 기능성 음료에 양파의 기능성을 충분히 부여하면서도 기호성이 우수한 기능성 음료를 제조하도록 구성할 수 있으며, 상기 양파 분말의 포함함량이 1 중량% 미만인 경우, 충분한 기능성의 부여가 어렵고, 양파 분말의 포함함량이 5 중량%를 초과하는 경우, 양파 특유의 맛과 향이 많이 부여되어 기능성 음료의 기호성이 떨어지는 문제가 있다. 바람직하게는, 상기 음료 베이스는 2 내지 3 중량%의 양파 분말을 포함하도록 구성할 수 있다. 하지만, 상기 음료 베이스는 양파 분말을 포함함에 따라, 양파 특유의 맛과 향이 일부 부여되어 섭취자의 기호성을 떨어뜨리는 문제가 있을 수 있다. 이에 본 발명에서는 후술할 단계에서 음료용 원료 물질을 음료 베이스와 혼합하여 맛과 향이 우수해 기호성이 높은 기능성 음료를 제조할 수 있다.The beverage base may be constituted to include 1 to 5% by weight of onion powder based on the total weight of the base to produce a functional beverage having excellent palatability while sufficiently imparting the functionality of the onion to the functional beverage. The content of the onion powder When the content of the onion powder is more than 5% by weight, the flavor and aroma peculiar to the onion are added to the flavor and the palatability of the functional beverage is deteriorated. Preferably, the beverage base comprises from 2 to 3% by weight of onion powder. However, since the beverage base includes an onion powder, there is a problem that the taste and flavor peculiar to the onion is partially imparted, thereby deteriorating the taste of the user. Therefore, in the present invention, a beverage raw material can be mixed with a beverage base in a step to be described later to produce a functional beverage having high taste and flavor and having high palatability.
한편, 상기 단계 (b)는, 상기 음료 베이스를 음료용 원료 물질과 혼합하는 단계로서, 본 단계에서는 통상적으로 음료의 원료로 활용되는 과일, 곡류 등의 다양한 원료 물질을 음료 베이스와 혼합하여 기능성 음료를 제조할 수 있으며, 상기 음료 베이스 및 음료용 원료 물질은 1:1 내지 5:1의 중량비로 혼합하여 기능성 음료를 제조할 수 있다.The step (b) is a step of mixing the beverage base with a beverage raw material. In this step, a variety of raw materials such as fruits and grains, which are usually used as beverage raw materials, are mixed with a beverage base, And the beverage base and the beverage raw material may be mixed at a weight ratio of 1: 1 to 5: 1 to prepare a functional beverage.
일례로, 상기 음료용 원료 물질은 구연산, 구연산나트륨, 비타민, 설탕, 과당, 수크랄로스, 덱스트린, 탄산마그네슘, 천연검류, 천연향료, 과일 퓨레(puree), 과일 다이스(dice), 과즙 또는 이들의 혼합물일 수 있으며, 상기한 음료용 원료 물질을 포함하여 양파의 기능성이 부여된 과일 음료를 제조할 수 있다. 상기 구연산 및 구연산 나트륨은 신맛을 부여하기 위해 사용할 수 있고, 0.06 내지 0.1 중량%의 비율로 기능성 음료에 포함될 수 있으며, 상기 천연향료는 시트러스 향유를 대표적인 예로 들 수 있고, 시트러스 과일을 첨가할 경우, 과즙감을 향상시키기 위해서 첨가할 수 있다.For example, the raw material for beverage may be selected from the group consisting of citric acid, sodium citrate, vitamin, sugar, fructose, sucralose, dextrin, magnesium carbonate, natural gums, natural flavors, fruit puree, fruit dice, , And a fruit drink having an onion function including the raw material for beverage can be produced. The citric acid and sodium citrate may be used to impart an acidic taste and may be contained in the functional beverage in a ratio of 0.06 to 0.1% by weight. The natural flavor may be exemplified by citrus flavoring oil. When citrus fruit is added, It can be added to improve juice sensation.
이때, 상기 과일 퓨레 또는 과일 다이스는 기능성 음료의 총중량을 기준으로 10 내지 20 중량%의 비율로 첨가하여 과일의 풍미가 잘 느껴지고, 음료에 맞는 바디감이 형성되어 기호성이 높은 기능성 음료를 제조할 수 있으며, 상기 과일 퓨레 또는 과일 다이스는 평균크기가 3 내지 5 mm 이내의 것으로 사용하는 것이 바람직하다.At this time, the fruit puree or the fruit dice is added in a proportion of 10 to 20% by weight based on the total weight of the functional beverage, so that the flavor of the fruit is well felt and the body sensation suitable for the beverage is formed, , And the fruit puree or fruit dice is preferably used in an average size of 3 to 5 mm or less.
또한, 상기 음료용 원료 물질은 타우린 등의 각종 기능성 유효성분을 추가로 포함하여 기능성이 향상된 음료를 제조하도록 구성할 수 있고, 홍국적 색소 등과 같은 천연 안토시아닌 계열의 색소를 추가로 포함하여 다양한 색상을 구현할 수 있다.In addition, the raw material for beverage may further comprise various functional active ingredients such as taurine to form a beverage having improved functionality. The beverage may further include a natural anthocyanin-based coloring matter such as a red-colored pigment, Can be implemented.
또 다른 예로, 상기 음료용 원료 물질은 보리분말, 둥글레분말, 결명자 분말 또는 이들의 혼합물 등을 포함하여 이와 같은 음료용 원료 물질과 음료 베이스를 혼합하여 제조할 경우, 양파의 달달함과 함께 고소함이 어우러져 일상에서 쉽게 섭취 가능한 양파의 기능성이 부여된 차음료를 제조할 수 있다.As another example, when the raw material for beverage is prepared by mixing the beverage raw material and the beverage base including the barley powder, the roundworm powder, the cutter powder or the mixture thereof, the onion is mixed with the sweetness of the onion, A tea beverage can be produced which is imparted with the functionality of an onion that can be easily ingested in daily life.
상기한 바와 같은 본 발명에 따른 기능성 음료의 제조방법에 따르면, 양파의 유효성분의 함량이 현저히 증가한 양파 분말을 제조하고, 제조한 양파 분말을 음료용 원료 물질과 적정 비율로 혼합하여, 양파의 우수한 기능성은 그대로 유지하면서도, 음료용 원료 물질에 의해 양파 특유의 맛과 향은 최소화되어 기호성과 기능성이 모두 우수한 기능성 음료를 제조할 수 있다.According to the method for producing a functional beverage according to the present invention as described above, the onion powder having a significantly increased content of the active ingredient of the onion is prepared, and the produced onion powder is mixed with the beverage raw material at a proper ratio to obtain an excellent A functional beverage having both palatability and functionality can be produced while the taste and flavor peculiar to the onion is minimized by the raw material for beverage while maintaining the functionality as it is.
상기한 기능성 음료는 양파의 유효성분을 다량 포함하며, 특히, 아르기닌-과당 또는 아르기닌-과당-포도당의 함량이 월등히 높아 혈당조절 또는 다이어트에 우수한 기능성을 가질 뿐만 아니라, 과일 또는 각종 곡류의 분말이 적정 비율로 포함되어, 섭취시 양파의 맛과 향에 대한 거부감이 없어 혈당강하의 용도나 비만 개선 및 예방을 위한 용도로 활용이 가능하다.The above-mentioned functional beverage contains a large amount of the active ingredient of the onion, and in particular, the content of arginine-fructose or arginine-fructose-glucose is so high that not only it has excellent functionality for controlling blood sugar or dieting, , The taste and flavor of the onion is not adversely affected by ingestion, so that it can be used for the purpose of reducing the blood sugar level and improving or preventing obesity.
본 발명에 따른 여러 가지 시도된 다양한 첨가물의 선정 및 함량별 제조 연구에 따라 양파추출물를 주원료로 하여 다른 첨가물을 최소한으로 음료를 만들었을 때 거부감이 없이 양파의 기능성을 얻을 수 있는 음료를 제조해 원가절감과 동시에 상품화하기에 손색이 없는 풍미의 음료로 바람직한 것으로 판단된다. 또한, 감귤농축액, 각종 과일 퓨레의 함량과 양파추출물 함량의 적정한 비율을 찾아 제조 함에 따라 기호성과 기능성을 동시에 얻을 수 있는 우수한 음료로서 매우 유용한 발명인 것이다.According to the selection of various various additives according to the present invention and manufacturing studies according to the contents, it is possible to manufacture beverages which can obtain the functionality of the onion without the feeling of rejection when the beverage is made at least with other additives as the main ingredients, And it is judged to be desirable as a flavored beverage which is not inferior to commercialization. In addition, it is an extremely useful invention as an excellent beverage which can simultaneously obtain palatability and functionality by preparing a suitable ratio of citrus juice concentrate, various fruit puree and onion extract.
이하, 바람직한 실시예를 들어 본 발명을 더욱 상세히 설명하도록 한다.Hereinafter, the present invention will be described in more detail with reference to preferred embodiments.
제시된 실시예는 본 발명의 구체적인 예시일 뿐이며, 본 발명의 범위를 제한하기 위한 것이 아니다.The embodiments shown are only a concrete example of the present invention and are not intended to limit the scope of the present invention.
<실시예 1> 양파 음료의 제조≪ Example 1 > Production of onion beverage
(1) 양파분말의 제조(1) Production of onion powder
제주 양파 5 kg을 물로 세척하여 양파 표면에 존재하는 이물질을 제거하고, 세척한 양파를 습식 분쇄기에 공급하여 습식 분쇄하였다. 양파의 습식 분쇄물을 반응조에 투입한 후, 아밀라아제(amylase)로 효소처리하여 양파에 포함된 당류의 분해를 증가시켰으며, 효소 처리한 양파의 습식 분쇄물을 95 ℃의 온도로 20분 동안 가열하여 효소를 실활(inactivated)시켰다.5 kg of Jeju onion were washed with water to remove foreign substances present on the surface of the onion, and the washed onion was supplied to a wet pulverizer and wet pulverized. The wet crushed product of the onion was added to the reaction tank and enzymatically treated with amylase to increase the decomposition of the saccharide contained in the onion. The wet crushed product of the enzyme-treated onion was heated at a temperature of 95 ° C for 20 minutes To inactivate the enzyme.
효소 처리한 양파의 습식 분쇄물을 10 메쉬(mesh)의 체(sieve) 여과기를 이용해 여과하여 양파즙을 수득하였으며, 수득한 양파즙을 농축기에 공급한 후, 60 ℃의 온도에서 대략 14 브릭스(brix)로 농축하여 양파 농축액을 제조하였다. 제조한 양파 농축액을 반응조에 투입한 후, 아르기닌(arginine)을 첨가하고, 90 ℃의 온도로 30분 내지 180분 동안 가열하는 가온반응을 진행하여 pH 5.6 내지 7.9이고, 20 내지 30 브릭스의 양파 농축액을 제조하였다. The wet crushed product of the enzyme-treated onion was filtered using a 10 mesh sieve filter to obtain an onion juice. The obtained onion juice was supplied to a concentrator, brix) to produce an onion concentrate. After adding the prepared onion concentrate to the reaction tank, arginine was added and the mixture was heated at a temperature of 90 ° C for 30 minutes to 180 minutes to adjust the pH to 5.6 to 7.9, to obtain an onion concentrate of 20 to 30 Bricks .
제조한 양파 농축액을 건조기에 공급하고, 182 ℃의 온도로 가열한 후, 96 ℃의 배출온도로 분무건조하여 아르기닌-과당을 다량 포함하는 30 내지 40 브릭스의 AF 양파분말을 제조하였다.The onion concentrate thus prepared was supplied to a dryer, heated to 182 ° C, spray-dried at a discharge temperature of 96 ° C to produce an AF onion powder of 30-40 Bricks containing a large amount of arginine-fructose.
(2) 양파 음료의 제조(2) Production of onion beverages
하기 표 1에 나타낸 바와 같은 조건으로, 제조한 AF 양파 분말(2 중량%)을 증류수(98 중량%)와 혼합하고, 90 내지 100 ℃의 온도로 가열하여 양파 음료 베이스를 제조하였다. 제조한 음료 베이스를 5 내지 15분 동안 자외선 살균한 후, 병에 충진하고 4 ℃ 내외의 저온 조건에서 보관하였다. The prepared AF onion powder (2% by weight) was mixed with distilled water (98% by weight) under the conditions shown in the following Table 1 and heated to 90 to 100 캜 to prepare an onion beverage base. The prepared beverage base was sterilized by ultraviolet rays for 5 to 15 minutes, filled in a bottle, and stored at a low temperature of about 4 캜.
또한, 상기와 같이 제조한 양파 음료 베이스에 맛과 향을 첨가하기 위해서, 하기 표 2에 나타낸 바와 같은 조건으로 설탕, 수크랄로스(sucralose), 드링크향료, 구연산, 비타민 C 및 구연산을 첨가하여 양파 음료를 제조하였다. 이때, 상기 설탕은 12 내지 13 브릭스의 결정과당을 사용하였다.To add flavor and aroma to the onion beverage base prepared as described above, sugar, sucralose, drink flavor, citric acid, vitamin C and citric acid were added under the conditions shown in Table 2 to prepare an onion beverage . At this time, the sugar used was 12 to 13 Bricks of fructose.
<< 실시예Example 2-1> 양파의 기능성이 부여된 망고음료의 제조 2-1> Production of functionalized mango drink with onion
하기 표 3에 나타낸 바와 같은 조건으로, 망고퓨레 18 중량%(또는 망고퓨레 10 중량% 및 망고 다이스 8 중량%), 망고 향료는 0.06 중량%, 패션후르츠향 및 음료 베이스(구연산 300mg, 구연산 나트륨 100mg, 비타민C 200mg, 설탕 10g, 과당 40g, 말토덱스트린 10g, 시트러스 1.5g, 아라비아 검 3g)의 혼합물에 증류수 200g을 공급하고, 60 ℃로 가열 혼합하였고, 최종 볼륨이 500g이 되도록 증류수를 추가로 혼합하여 양파의 기능성이 부여된 망고음료를 제조하였다. 이때, 망고 다이스(dice)는 평균크기가 4 mm 내외인 과육을 사용하였다.18% by weight of mango purée (or 10% by weight of mango puree and 8% by weight of mango dyes), 0.06% by weight of mango flavor, a flavor of fashionfruit and a beverage base (300 mg of citric acid, 100 mg of sodium citrate , 200 g of vitamin C, 10 g of sugar, 40 g of fructose, 10 g of maltodextrin, 1.5 g of citrus fruits and 3 g of gum arabic), and the mixture was heated to 60 DEG C and further mixed with distilled water so as to have a final volume of 500 g To produce a mango drink with onion functionalities. At this time, the dough of mango was dough of about 4 mm in average size.
<실시예 2-2> 양파의 기능성이 부여된 블루베리 음료의 제조≪ Example 2-2 > Preparation of blueberry beverage having imparted functionality of onion
망고퓨레 및 망고 다이스를 사용하지 않고, 블루베리 퓨레 12 중량%(또는 블루베리 퓨레 7 중량% 및 블루베리 다이스 5 중량%)를 사용하는 것을 제외하고는, 실시예 2-1과 동일한 방법으로 하기 표 4에 나타낸 바와 같은 조성을 가지며, 양파의 기능성이 부여된 블루베리 음료를 제조하였다.The procedure of Example 2-1 was repeated except that 12% by weight of blueberry puree (or 7% by weight of blueberry puree and 5% by weight of blueberry dies) was used without using mango puree and mango dice A blueberry beverage having the composition as shown in Table 4 and imparted with onion functionality was prepared.
<실시예 2-3> 양파의 기능성이 부여된 감귤 음료의 제조≪ Example 2-3 > Preparation of citrus beverage imparted with functionality of onion
하기 표 5에 나타낸 바와 같은 조성을 갖는 감귤 포함 양파 음료를 제조하였다. 이를 위해, 감귤 농축액 10 중량%, 설탕 1 중량%, 과당 4.4 중량%, 비타민C 0.03 중량%, 구연산나트륨 0.06 중량%, 시트러스 향료 0.06 중량%, 양파 추출물 1 중량% 및 증류수 83.45 중량%를 혼합하여 양파의 기능성이 부여된 양파 음료를 제조하였다. Onion beverages containing citrus fruits having the compositions shown in Table 5 below were prepared. To this end, 10% by weight of citrus concentrate, 1% by weight of sugar, 4.4% by weight of fructose, 0.03% by weight of vitamin C, 0.06% by weight of sodium citrate, 0.06% by weight of citrus flavor, 1% by weight of onion extract and 83.45% Onion beverages with onion functionalities were prepared.
아울러, 제조한 모든 음료는 총 5L의 용량으로 제조하였으며, 상기 용량의 음료에 들어가는 유효성분의 함량을 계산한 후, 3L 용량의 플라스틱 비이커에 80 내지 90 ℃의 온도로 가열한 1L의 증류수에 각종 원료를 용해도에 따라 혼합하고, 최종적으로 증류수를 추가 첨가하여 총 5L 용량으로 제조하였으며, 제조한 음료는 90 내지 100 ℃의 온도로 5 내지 15분간 살균하였다. 살균이 완료된 음료는 90 ℃ 내외에서 병에 충진한 후 60 ℃ 내외로 상온에서 온도를 내려 4 ℃ 내외의 온도로 냉장 보관하였으며, 진공 상태를 유지시켰다.In addition, all of the prepared drinks were prepared in a total volume of 5 L, and the content of the active ingredient to be contained in the beverage was calculated. Then, 1 L of distilled water heated to a temperature of 80 to 90 캜 was added to a plastic beaker of 3 L capacity The raw materials were mixed according to the solubility, and finally, distilled water was further added to prepare a total volume of 5 L. The prepared beverage was sterilized at 90 to 100 ° C for 5 to 15 minutes. After the sterilized beverage was filled in bottles at around 90 ℃, it was cooled to about 60 ℃ and stored in a refrigerator at about 4 ℃.
<실험예 1> 양파 분말에 포함된 아르기닌-과당의 함량 분석<Experimental Example 1> Analysis of arginine-fructose content in onion powder
제조한 양파 분말에 포함된 기능성 성분인 아르기닌-과당의 함량을 분석하여 그 결과를 하기의 표 6에 나타내었다. 이때, 아르기닌을 추가로 첨가하지 않고, 양파 농축물로 제조한 일반 양파 분말을 대조군으로 하여 아르기닌-과당의 함량(mg/ml)을 분석하였다.The content of arginine-fructose, a functional ingredient contained in the onion powder, was analyzed and the results are shown in Table 6 below. At this time, the content of arginine-fructose (mg / ml) was analyzed by using normal onion powder prepared from onion concentrate without addition of arginine as a control.
표 6에 나타난 바와 같이, 실시예 1에 따른 방법에 의해 제조한 양파 분말에 포함된 아르기닌-과당의 함량은 아르기닌이 첨가됨에 따라 급격히 증가하여 대조군에 비해 9배 이상 함량이 증가하였다는 사실을 확인할 수 있었다. 이를 통해, 아르기닌을 추가로 첨가하여 양파 분말을 제조할 경우, 아르기닌-과당의 함량이 증가하여 음료가 나타낼 수 있는 기능성을 보다 향상시킬 수 있음을 예측할 수 있었다.As shown in Table 6, the content of arginine-fructose contained in the onion powder prepared by the method according to Example 1 increased sharply with the addition of arginine, and it was confirmed that the content of arginine-fructose increased 9 times or more as compared with the control I could. This suggests that when the onion powder is prepared by adding arginine, the arginine - fructose content may be increased to further improve the functionality of the beverage.
<실험예 2> 제조한 음료의 기호성 평가≪ Experimental Example 2 >
제조한 각각의 음료의 기호성을 평가하기 위해서, 실시예 1 및 2-1 내지 2-3에 따른 방법에 의해 제조한 각각의 음료의 관능검사를 수행하였다. 관능검사는 1, 2, 5 및 6 중량%의 양파 분말을 포함하는 망고음료를 이용하여 수행하였고, 관능검사 수행결과를 하기의 표 7에 나타내었다. 상기 관능검사는 음료 섭취자 20인이 음료를 섭취한 후, 음료에서 양파의 맛과 향을 감지하는 방법을 통해 수행하였고, 양파즙원액 10%(양파즙+증류수)의 맛과 향을 10점(최대값)으로 설정하여 양파의 맛과 향을 비교하였으며 소수점 첫째 자리까지 표기하였다.In order to evaluate the palatability of each of the beverages produced, the sensory evaluation of each beverage prepared by the method according to Examples 1 and 2-1 to 2-3 was carried out. The sensory evaluation was carried out using a mango drink containing 1, 2, 5 and 6% by weight of onion powder, and the results of the sensory evaluation were shown in Table 7 below. The sensory test was carried out by a method of detecting the taste and aroma of the onion in the beverage after ingesting the beverage by 20 drinkers, and the taste and flavor of the onion juice concentrate 10% (onion juice + distilled water) (Maximum value), and the flavor and aroma of the onion were compared and the first digit of the decimal point was indicated.
표 7에 나타난 바와 같이, 양파 분말의 포함함량이 5 중량%를 초과하는 경우, 음료를 섭취시 양파 특유의 맛과 향이 감지되는 것을 확인할 수 있는 반면에, 양파 분말의 포함 함량이 5 중량%인 경우, 음료에서 양파 향이 일부 감지되었으나, 기호성을 현격히 감소시키는 정도가 아님을 확인할 수 있었고, 이외의 경우에는 양파의 맛과 향이 감지되지 않는다는 사실을 확인할 수 있었다. 이를 통해, 기능성 음료 제조를 위한 양파 분말의 최적 포함함량을 산출할 수 있었다.As shown in Table 7, when the content of the onion powder exceeds 5 wt%, it can be confirmed that the taste and flavor peculiar to the onion is sensed when the beverage is consumed, while the content of the onion powder is 5 wt% In some cases, the onion flavor was detected in the beverage, but it was confirmed that the flavor and aroma of the onion were not detected in other cases. As a result, the optimum content of onion powder for functional beverage preparation could be calculated.
Claims (6)
(b) 상기 음료 베이스를 음료용 원료 물질과 혼합하는 단계;를 포함하는 음료의 제조방법으로서,
상기 양파 분말은,
(1) 양파를 습식 분쇄하여 양파 습식 분쇄물을 제조하는 단계;
(2) 상기 양파 습식 분쇄물에 아밀라아제를 포함하는 효소 처리한 후, 상기 양파 습식 분쇄물을 가열하여 상기 효소를 실활시키는 단계;
(3) 상기 효소처리한 양파 습식 분쇄물을 여과하여 양파즙을 수득하는 단계; (4) 수득한 상기 양파즙을 가열하여 제1 양파 농축액을 제조하는 단계,
(5) 상기 양파 농축액에 아르기닌(arginine)을 첨가하고, 80 내지 95 ℃의 온도로 가열하여 제2 양파 농축액을 제조하는 단계; 및
(6) 상기 제2 양파 농축액을 분무건조하여 양파 분말을 제조하는 단계;를 포함하는 방법으로 제조한 것을 특징으로 하는 음료의 제조방법.(a) mixing an onion powder with water to produce a beverage base; And
(b) mixing the beverage base with the beverage raw material,
The onion powder,
(1) wet pulverizing the onion to produce an onion wet pulverized product;
(2) treating the onion wet pulverized product with an enzyme containing amylase, and then heating the onion wet pulverized product to inactivate the enzyme;
(3) filtering the enzyme treated onion wet pulverized product to obtain an onion juice; (4) heating the obtained onion juice to prepare a first onion concentrate,
(5) adding arginine to the onion concentrate and heating to a temperature of 80 to 95 캜 to prepare a second onion concentrate; And
(6) spray-drying the second onion concentrate to prepare an onion powder.
상기 음료 베이스는 1 내지 5 중량%의 양파 분말을 포함하는 것을 특징으로 하는 음료의 제조방법.The method according to claim 1,
Wherein the beverage base comprises 1 to 5% by weight of onion powder.
상기 음료용 원료 물질은 구연산, 구연산나트륨, 비타민, 설탕, 과당, 덱스트린, 탄산마그네슘, 천연검류, 천연향유, 향료, 과일 퓨레(puree), 과일 다이스(dice) 및 과즙으로 이루어진 군으로부터 선택되는 1종 이상을 포함하는 것을 특징으로 하는 음료의 제조방법.The method according to claim 1,
Wherein the beverage raw material is selected from the group consisting of citric acid, sodium citrate, vitamins, sugar, fructose, dextrin, magnesium carbonate, natural gums, natural fragrance, spices, fruit puree, fruit dice, ≪ / RTI > or more.
상기 음료용 원료 물질은 보리분말, 둥글레분말 및 결명자 분말로 이루어진 군으로부터 선택되는 1종 이상을 포함하는 것을 특징으로 하는 음료의 제조방법.The method according to claim 1,
Wherein the raw material for beverage comprises at least one selected from the group consisting of barley powder, roundworm powder, and cutter powder.
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