KR102019625B1 - Pear beverage composition with enhanced polyphenol and amino acid content and method of manufacturing the same - Google Patents
Pear beverage composition with enhanced polyphenol and amino acid content and method of manufacturing the same Download PDFInfo
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- KR102019625B1 KR102019625B1 KR1020190006424A KR20190006424A KR102019625B1 KR 102019625 B1 KR102019625 B1 KR 102019625B1 KR 1020190006424 A KR1020190006424 A KR 1020190006424A KR 20190006424 A KR20190006424 A KR 20190006424A KR 102019625 B1 KR102019625 B1 KR 102019625B1
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- extract
- weight
- pear
- amino acid
- beverage composition
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- 239000000203 mixture Substances 0.000 title claims abstract description 59
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Abstract
Description
본 발명은 폴리페놀 및 아미노산 함량이 증강된 배 음료 조성물 및 이의 제조방법에 관한 것으로서, 더욱 상세하게는 산사, 진피 및 모과 추출물을 첨가하여 폴리페놀의 함량을 증강시키고 아미노산을 첨가하여 제조한 배 음료 조성물에 관한 것이다.The present invention relates to a pear beverage composition having an enhanced polyphenol and amino acid content and a method of preparing the same, and more particularly, to a pear beverage prepared by adding an acid sand, dermis and quince extract to enhance the polyphenol content and adding amino acids. It relates to a composition.
배는 사과, 포도, 감귤과 더불어 국내에서 생산되는 주요한 과실류 중의 하나로 독특한 시원한 맛과 더불어 소화개선 작용, 변비 완화 효과, 및 숙취 시 갈증해소 등의 다양한 생리작용이 알려진 과실이다. 특히 우리나라에서 재배되는 배는 남방형 동양배로서 서양배나 중국배에 비하여 과형이 원형으로서 외관이 아름답고 과육은 연하고 다즙성으로서 당도가 높아서 품질면으로는 어느 나라의 배보다 우수한 특징을 가지고 있다.Pear is one of the major fruits produced in Korea, along with apples, grapes, and citrus fruits. It is known for its unique cool taste and various physiological effects such as digestive improvement, constipation relief, and quench thirst. In particular, the pears grown in Korea are southern oriental pears, which are more round than the western pears and Chinese pears. The appearance is beautiful, the flesh is soft and juicy, and the sugar content is high.
배의 수확 시기는 9월 말 내지 11월 초인데, 우리나라의 지리적 위치상 수확기 이전인 7월부터 9월에 태풍이 집중되어, 수확이 기능한 배가 강풍에 떨어져 낙과가 발생하는 문제가 있다. 강풍에 의해 주로 발생하는 기계적인 낙과는 과일의 유효성분 측면에서는 충분한 활용가치가 있으나, 과일의 외관이 손상된다는 점과 당도가 낮다는 점에 의해 상품가치가 낮아져 경제적으로 활용되지 못하는 애로사항이 있어왔다.The harvest time of pears is from late September to early November, due to the typhoon concentration from July to September, which is before the harvest season due to the geographical location of Korea, there is a problem that the harvested pears fall into strong winds and drop off. Mechanical fruits and vegetables, which are mainly caused by strong winds, have sufficient utilization value in terms of fruit's active ingredients, but the product value is lowered due to the damaged appearance of the fruit and the low sugar content. come.
현실적으로 생산 농가 수준에서는 낙과 등 상품화가 불가능한 등급 이하 과일의 비율이 20%에 이르고 있으며, 고품질의 배를 선별하여 상품화하는 경우에도 일시에 출하되는 문제점으로 인하여 가격의 등락이 심하다. 따라서 이들의 이용성 제고를 위한 다양한 가공제품이 소개되고 있다.In reality, at the level of producing farms, the proportion of fruits below grades, which cannot be commercialized, has fallen to 20%, and the price fluctuates severely due to the problem of being shipped at once even when high-quality pears are selected and commercialized. Therefore, various processed products have been introduced to improve their usability.
배는 수분함량이 약 80 내지 88%로 높은 편이어서 갈증 해소와 이뇨작용에 도움을 주고, 과육에는 식이섬유가 많아 변비 및 정장작용에 효과가 높으며, 당분함량은 10 내지 15%로 높은 편이고, 단백질 함량은 0.1 내지 0.5%의 범위로 아주 낮은 편에 속한다. 따라서 이러한 원료의 특성으로 인하여 배즙을 이용한 음료제품은 비교적 단맛은 높은 편이나 신맛이 아주 약하므로 쥬스형 음료 제조 시에는 청량한 맛을 부여하기 위하여 구연산을 첨가하고 있다.The pear has a high water content of about 80 to 88%, which helps to quench thirst and diuretic effect, and the flesh is high in fiber, which is effective for constipation and intestinal action, and the sugar content is high as 10 to 15%. Protein content is very low in the range of 0.1 to 0.5%. Therefore, due to the characteristics of the raw material, the beverage product using the pear juice is relatively sweet, but the sour taste is very weak, citric acid is added to give a refreshing taste when preparing juice-type beverage.
한편, 식물성 식품 유래의 기능성물질의 대표적인 성분으로서 플라보노이드, 프로시아니딘(Procyanidin), 탄닌, 안토시아닌(anthocyanin) 및 페놀산과 같은 페놀성분이 있다. 다양한 이들 폴리페놀 성분은 항암, 항염증 및 항혈전작용 등을 나타내는 생리활성 물질로서 중요하다. 미국농무부(United States Department of Agriculture; USDA) 데이터베이스에 의하면 배의 껍질을 제거한 과육의 폴리페놀 함량은 1.88 내지 2.45 mg/100 g이고, 껍질을 포함하는 경우 폴리페놀 함량이 6.87 mg/100 g으로 아주 큰 차이가 있다(USDA Database for the flavonoid content of selected feeds. release3.1, 2013 pp.44-45). 따라서 과일로 혹은 음료 등 가공품으로 섭취할 경우 과피를 제거하면 배에 함유된 폴리페놀 함량의 68.4%의 손실이 발생하게 된다.On the other hand, as a representative component of the functional material derived from plant foods, there are phenol components such as flavonoids, procyanidin, tannin, anthocyanin and phenolic acid. Various of these polyphenol components are important as bioactive substances exhibiting anticancer, anti-inflammatory and antithrombotic action. According to the United States Department of Agriculture (USDA) database, the polyphenol content of peeled pulp is 1.88 to 2.45 mg / 100 g, and the content of polyphenol is 6.87 mg / 100 g if it contains shells. There is a big difference (USDA Database for the flavonoid content of selected feeds.release 3.1, 2013 pp. 44-45). Therefore, when ingested as fruit or processed products such as beverages, eliminating the skin will result in a loss of 68.4% of the polyphenol content in the pear.
이에 본 발명자들은 산사, 진피 및 모과의 혼합 추출물을 첨가하고 아미노산을 보강한 배 음료 조성물이 맛이 우수하고 폴리페놀 함량 또한 우수한 것을 확인하였다.Accordingly, the present inventors confirmed that the pear beverage composition added with the mixed extract of the hawthorn, dermis and Chinese quince and supplemented with amino acids had excellent taste and excellent polyphenol content.
이에, 본 발명의 목적은 배 착즙액, 산사(Crataegus pinnatifida) 추출물, 진피(Citrus unshiu Markovich) 추출물 및 모과(quince) 추출물을 포함하는 폴리페놀 및 아미노산 함량이 증강된 배 음료 조성물을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a pear beverage composition with enhanced polyphenol and amino acid content, including pear juice, Crataegus pinnatifida extract, Citrus unshiu Markovich extract, and quince extract.
본 발명의 또 다른 목적은 폴리페놀 및 아미노산 함량이 증강된 배 음료 조성물의 제조방법을 제공하는 것이다.It is another object of the present invention to provide a method for preparing a pear beverage composition having enhanced polyphenol and amino acid contents.
본 발명은 폴리페놀 및 아미노산 함량이 증강된 배 음료 조성물 및 이의 제조방법에 관한 것으로, 본 발명에 따르면 단순한 단맛을 개선하고 폴리페놀 함량이 풍부하게 함유된 배 음료 조성물을 제조할 수 있다. The present invention relates to a pear beverage composition having an enhanced polyphenol and amino acid content and a method for preparing the same, according to the present invention, it is possible to prepare a pear beverage composition containing a rich polyphenol content and improving simple sweetness.
본 발명자들은 폴리페놀을 강화하기 위하여 산사를 주종으로 하고 향기와 맛을 보강하기 위하여 진피와 모과를 선택하였다. 그리고 배 음료에서 특히 부족한 영양소인 아미노산을 보충하여 제품의 맛을 증진시켰다.The present inventors mainly used hawthorn to enhance polyphenols, and selected dermis and Chinese quince to enhance aroma and taste. In addition, the amino acid, a nutrient that is especially lacking in pear drink, was supplemented to enhance the taste of the product.
이하 본 발명을 더욱 자세히 설명하고자 한다.Hereinafter, the present invention will be described in more detail.
본 발명의 일 양태는 배 착즙액, 산사(Crataegus pinnatifida) 추출물, 진피(Citrus unshiu Markovich) 추출물 및 모과(Chaenomeles sinensis, quince) 추출물을 포함하는 폴리페놀 및 아미노산 함량이 증강된 배 음료 조성물이다.One aspect of the present invention is a polyphenol and amino acid content-enhanced pear beverage composition including pear juice, Crataegus pinnatifida extract, Citrus unshiu Markovich extract and Chaenomeles sinensis (quince) extract.
본 명세서상의 용어 "배 착즙액"은 배의 껍질을 벗겨 과심을 제거한 후 분쇄하여 압착함으로써 제조된 착즙액을 의미한다.The term "pear juice" in the present specification means a juice prepared by peeling the pear to remove the core and then crushed and compressed.
배는 단맛이 비교적 높은 편이나 신맛이 약하기 때문에 쥬스형 음료제조시 청량한 맛을 부여하기 어려우므로 구연산을 첨가한다. 음료는 당과 산의 비율의 조화로 기호도가 증진하므로 구연산 첨가량과 과당의 최종 배합비를 고려하고 관능검사로 정한다. 관능검사결과 단맛과 신맛 외에는 독특한 맛이 없으므로 한약재 추출물을 첨가하여 폴리페놀 함량을 보강한다. 아울러 한약재 추출물은 사이클로덱스트린(cyclodextrin; 이하 CD)를 첨가하여 한약재 추출물의 강한 향기와 유기산이 포집된 CD 침전물을 분리 제거하여 순화된 추출물을 배 착즙액에 첨가하여 원재료인 배 착즙액의 풍미와 어울리도록 하였다.Pears have a relatively high sweetness but weak sourness, so it is difficult to give a refreshing taste when making juice-type drinks, so add citric acid. Since beverages improve palatability by the balance of sugar and acid ratios, the amount of citric acid added and the final blending ratio of fructose are taken into consideration and determined by sensory test. As a result of sensory evaluation, there is no unique taste other than sweet and sour, so the extract of herbal medicine is added to reinforce the polyphenol content. In addition, the herbal extract is added with cyclodextrin (hereinafter referred to as CD) to separate and remove the strong aroma of the medicinal herb extract and the CD precipitates in which the organic acid is collected, and the purified extract is added to the pear juice to match the flavor of the pear juice as a raw material. It was made.
본 명세서상의 용어 "산사"는 산사나무의 열매를 의미한다. 산사나무(Crataegus pinnatifida)는 아가위나무라고도 하며, 장미과(Rosaceae)의 열매로 특유의 향과 단맛, 신맛이 나며, 우리나라 및 중국, 일본에 자생한다. 산사는 성숙한 과실로, 성분으로는 시트르산(citric acid), 숙신산(succinic acid), 클로로제닉 애시드(chlorogenic acid) 등의 유기산과 쿼서틴(quercetin), 에피카테킨(epicatechin), 루틴(rutin) 등의 플라보노이드(flavonoids) 화합물의 함유량이 높으며, 비타민과 카로틴도 풍부하다. 특유의 향긋한 냄새와 단맛 및 산듯한 신맛을 가지고 있으며 건위, 소화, 수렴, 진통, 살균, 살충에 효능이 뛰어나고 숙취에도 좋은 효과가 있으며, 트리글리세라이드(triglyceride) 대사 능력을 좋게 하고, 저밀도지단백질(low density lipoprotein; LDL) 대사를 향상시키는 등 지질대사 개선에 뛰어난 효능이 있다고 알려져 있다. 또한, 스코폴아민(scopolamine)으로 유도된 동물모델에서 기억능력 개선 및 인지능 향상, 항산화 효과, 혈압저하 효과 등이 보고되었다. 한국출원번호 10-2009-7004936호에 의하면 이종 교배된 산사 건조물의 총 폴리페놀 함량은 32,739 내지 189,585 mg/kg이고, 일반 사과는 3,506 내지 20,525 mg/kg으로 큰 차이가 있다.As used herein, the term "hawthorn" means the fruit of a hawthorn. The hawthorn (Crataegus pinnatifida), also known as the locust tree, is a fruit of the Rosaceae and has a characteristic aroma, sweetness, and sourness, and grows in Korea, China, and Japan. Sansa is a mature fruit that contains organic acids such as citric acid, succinic acid, and chlorogenic acid, and flavonoids such as quercetin, epicatechin, and rutin. (flavonoids) It is high in compounds and rich in vitamins and carotene. It has peculiar fragrance, sweetness, and acidity and sourness. It is effective in dryness, digestion, astringent, analgesic, sterilization and insecticide. It also has a good effect on hangover, improves triglyceride metabolism, and low density lipoprotein It is known to have an excellent effect on improving lipid metabolism, such as improving density lipoprotein (LDL) metabolism. In addition, scopolamine (scopolamine) -induced animal models have been reported to improve memory and cognition, antioxidant effects, blood pressure lowering effects. According to Korean Patent Application No. 10-2009-7004936, the total polyphenol content of the cross-bred hawthorn dry matter is 32,739 to 189,585 mg / kg, and general apples have a large difference from 3,506 to 20,525 mg / kg.
본 명세서상의 용어 "진피"는 귤나무 또는 기타 동속 근연식물의 성숙한 과피로서, 헤스페리딘(hesperidin)을 4.0% 이상 함유하고 특이한 냄새가 있고 맛은 쓰면서 약간의 자극성이 있다. 진피는 폴리페놀(polyphenol)류, 비타민(vitamin)류, 레모노이드(lemonoid)류, 시네페인(synepheine) 등의 다양한 화합물을 함유하고 있으며, 루틴 및 데오스민(deosmine) 등의 일반적인 플라보노이드류, 헤스페리딘, 나린진(naringin) 등 시트러스(citrus) 과일 특유의 플라보노이드류, 또한 채소나 과일에서 보고되지 않는 감귤류 고유의 탄게레틴(tangeretin), 노비에틴(nobietin) 등의 플라보노이드류가 함유되어 있다.As used herein, the term “dermis” is a mature peel of tangerine or other related plant, containing at least 4.0% of hesperidin, has a characteristic odor, and tastes slightly irritating. The dermis contains various compounds such as polyphenols, vitamins, lemonoids, and synepheine, and common flavonoids such as rutin and deosmine, Flavonoids unique to citrus fruits, such as hesperidin and naringin, and flavonoids such as tangeretine and nobietin, which are not reported in vegetables or fruits.
본 명세서상의 용어 "모과"에는 독특한 향미를 나타내는 휘발성 성분으로는 알코올류, 테르펜류, 에스테르류 및 케톤류 등이 많이 존재하고 있으며 과육에는 당알코올인 솔비톨과 만니톨이 함유되고, 당분은 약 5% 정도이고, 글루코스, 프럭토스, 수크로스 순으로 많이 함유하고 있음이 보고되었다. 모과는 구연산, 말산 및 사과산 등의 유기산 함량이 3 내지 8%로 높아서 신맛이 강하고, 떫은 맛 성분은 탄닌이 주요 성분이다. 모과 열매는 일반 과실에 비해 수분이 적고 떫은 맛이 강하고 석세포 및 목질이 발달해 육질이 거칠기 때문에 생식용으로는 부적합하지만 강하면서도 독특한 향미를 발하기 때문에 주로 가공용으로 이용되고 있다.In the term "quince" in the present specification, there are many volatile components exhibiting a unique flavor, such as alcohols, terpenes, esters, ketones, and the like, and the pulp contains sorbitol and mannitol, which are sugar alcohols, and sugar is about 5%. It is reported that it contains a lot of glucose, fructose, sucrose in order. Chinese quince has a high acid content of citric acid, malic acid and malic acid, such as 3 to 8%, which has a strong sour taste, and astringent taste component is tannin. Chinese quince has less moisture than general fruits, has a strong astringent taste, develops stone cells and wood, and is roughly fleshy, making it unsuitable for reproductive use.
본 명세서상의 용어 "폴리페놀"은 플라보노이드(flavonoids), 안토시아닌(anthocyanins), 탄닌(tannins), 카테킨(catechins), 이소플라본(isoflavones), 리그난(lignans), 레스베라트롤(resveratrols) 등을 총칭한다. 이들은 식물계에 다량 함유되어 있다. 폴리페놀에 존재하는 다수의 히드록실기(-OH)는 다른 화합물과 쉽게 결합하는 특성 때문에 항산화 효과 및 항암, 항염 효과가 좋다고 보고되어 있다. 특히 플라보노이드(flavonoids)는 폴리페놀에 포함되는 성분으로, 노란색 또는 담황색을 나타내는 페놀계 화합물의 총칭으로 자연계에 널리 분포하고 있으며 식물의 잎, 줄기 및 뿌리 등 여러 부위에 함유되어 있다고 알려져 있다.As used herein, the term "polyphenol" refers to flavonoids, anthocyanins, tannins, catechins, isoflavones, lignans, resveratrols, and the like. They are contained in large quantities in the plant kingdom. Many hydroxyl groups (-OH) present in polyphenols have been reported to have good anti-oxidant, anti-cancer and anti-inflammatory effects because of their ability to easily bind to other compounds. In particular, flavonoids (flavonoids) is a component contained in polyphenols, a general term of yellow or pale yellow phenolic compounds are widely distributed in nature and are known to be contained in various parts such as leaves, stems and roots of plants.
상기 산사, 진피 및 모과는 폴리페놀 함량은 높으나, 유기산 함량이 높아서 추출물을 그대로 사용하면 배 음료의 고유한 맛과 향은 사라지고 유기산의 맛이 강조되는 전혀 상반된 제품이 되므로 산사, 진피 및 모과 추출물의 풍미를 상쇄할 필요성이 있다.The hawthorn, dermis and quince have a high polyphenol content, but the organic acid content is high, so if the extract is used as it is, the inherent taste and aroma of the pear drink disappears and the taste of the organic acid is emphasized. There is a need to offset flavor.
본 발명자들은 배 음료를 제조하고자 하는 목적에 따라 배 착즙액을 전체 배 음료 조성물의 50 중량% 이상으로 하였고, 배의 맛과 향기를 최대한 유지하기 위하여 산사, 진피 및 모과 추출물에 사이클로덱스트린(cyclodextrin; 이하 CD)을 처리하여 사용하였다.The present inventors made the pear juice solution more than 50% by weight of the total pear beverage composition according to the purpose to prepare a pear beverage, cyclodextrin (cyclodextrin; The following CD) was used for treatment.
상기 산사, 진피 및 모과 추출물은 CD를 일정량 첨가하고 교반한 후 정치하여 침전물을 제거하여 정제한, CD 처리 산사, 진피 및 모과 추출물인 것일 수 있다.The hawthorn, dermis and quince extract may be a CD-treated hawthorn, dermis and quince extract, purified by adding a certain amount of CD, stirring and standing to remove the precipitate.
상기 CD는 알파(α)-CD, 베타(β)-CD 및 감마(γ)-CD로 이루어진 군으로부터 선택되는 1종 이상인 것일 수 있고, 예를 들어, 알파-CD 35 내지 45 중량%, 베타-CD 10 내지 30 중량% 및 감마-CD 35 내지 45 중량%를 포함하는 것일 수 있으나, 이에 한정되는 것은 아니다.The CD may be one or more selected from the group consisting of alpha (α) -CD, beta (β) -CD and gamma (γ) -CD, for example, alpha-CD 35 to 45% by weight, beta -CD 10 to 30% by weight and gamma-CD may include 35 to 45% by weight, but is not limited thereto.
본 명세서상의 "CD 첨가"는 본 발명에서 제시하는 추출물에 CD를 첨가하는 과정 자체를 의미한다."Additional CD" in the present specification means the process of adding the CD itself to the extracts presented in the present invention.
본 명세서상의 "CD 처리"는 본 발명에서 제시하는 추출물에 CD를 첨가한 후 원하지 않는 성분을 흡착시킨 CD의 침전물을 제거하는 과정을 의미하므로, "CD첨가"와는 구분된다."CD treatment" in the present specification means a process of removing the precipitate of the CD adsorbed after the addition of the CD to the extract proposed in the present invention, it is distinguished from "CD addition".
상기 CD 처리 추출물을 얻기 위하여 추출물에 첨가되는 CD는, CD가 첨가된 추출물의 1 내지 25 중량%, 1 내지 22 중량%, 1 내지 18 중량%, 5 내지 25 중량%, 5 내지 22 중량%, 5 내지 18 중량%, 10 내지 25 중량%, 10 내지 22 중량%, 10 내지 18 중량%, 12 내지 25 중량% 또는 12 내지 22 중량%, 예를 들어, 12 내지 18 중량%인 것일 수 있으나, 이에 한정되는 것은 아니다.CD added to the extract to obtain the CD treatment extract, 1 to 25% by weight, 1 to 22% by weight, 1 to 18% by weight, 5 to 25% by weight, 5 to 22% by weight of the extract to which the CD is added, 5 to 18% by weight, 10 to 25% by weight, 10 to 22% by weight, 10 to 18% by weight, 12 to 25% by weight or 12 to 22% by weight, for example 12 to 18% by weight, but It is not limited to this.
상기 배 음료 조성물은 배 착즙액 50.00 내지 59.00 중량%, 산사 추출물 1.00 내지 14.00 중량%, 진피 추출물 0.01 내지 9.00 중량% 및 모과 추출물 0.01 내지 9.00 중량%를 포함하는 것일 수 있다.The pear beverage composition may include 50.00 to 59.00 wt% of pear juice, 1.00 to 14.00 wt% of hawthorn extract, 0.01 to 9.00 wt% of dermis extract, and 0.01 to 9.00 wt% of Chinese quince extract.
상기 배 음료 조성물은 배 착즙액을 50.00 내지 58.00 중량%, 50.00 내지 57.00 중량%, 50.00 내지 56.00 중량%, 52.00 내지 59.00 중량%, 52.00 내지 58.00 중량%, 52.00 내지 57.00 중량%, 52.00 내지 56.00 중량%, 54.00 내지 59.00 중량%, 54.00 내지 58.00 중량% 또는 54.00 내지 57.00 중량%, 예를 들어, 54.00 내지 56.00 중량% 포함하는 것일 수 있으나, 이에 한정되는 것은 아니다.The pear beverage composition comprises 50.00 to 58.00 wt%, 50.00 to 57.00 wt%, 50.00 to 56.00 wt%, 52.00 to 59.00 wt%, 52.00 to 58.00 wt%, 52.00 to 57.00 wt%, 52.00 to 56.00 wt% , 54.00 to 59.00 wt%, 54.00 to 58.00 wt% or 54.00 to 57.00 wt%, for example, 54.00 to 56.00 wt%, but is not limited thereto.
상기 배 음료 조성물은 배 착즙액에 구연산 나트륨(Sodium citrate), 숙신산(Succinic acid), D-솔비톨(D-Sorbitol) 및 글루콘산액(Gluconic acid solution)으로 이루어진 군으로부터 선택되는 1종 이상의 첨가제를 추가적으로 포함하는 기초 배즙을 포함할 수 있다.The pear beverage composition comprises at least one additive selected from the group consisting of sodium citrate, succinic acid, D-Sorbitol and Gluconic acid solution in pear juice. It may further include a basal nectar comprising.
상기 기초 배즙은 배 착즙액 97.50 내지 99.90 중량%, 구연산 나트륨 0.10 내지 0.50 중량% 및 D-솔비톨 0.00 내지 2.00 중량%를 포함하는 것일 수 있고, 예를 들어, 배 착즙액 98.0 내지 99.0 중량%, 구연산 나트륨 0.20 내지 0.30 중량% 및 D-솔비톨 1.00 내지 1.50 중량%를 포함하는 것일 수 있으나, 이에 한정되는 것은 아니다.The basal juice may include 97.50 to 99.90% by weight of pear juice, 0.10 to 0.50% by weight of sodium citrate and 0.00 to 2.00% by weight of D-sorbitol, for example, 98.0 to 99.0% by weight of citric juice, citric acid It may include, but is not limited to, 0.20 to 0.30 wt% sodium and 1.00 to 1.50 wt% D-sorbitol.
상기 배 음료 조성물은 CD 처리한 산사 추출물을 1.00 내지 12.00 중량%, 1.00 내지 10.00 중량%, 1.00 내지 8.00 중량%, 1.00 내지 6.00 중량%, 1.00 내지 4.00 중량%, 3.00 내지 14.00 중량%, 3.00 내지 12.00 중량%, 3.00 내지 10.00 중량%, 3.00 내지 8.00 중량% 또는 3.00 내지 6.00 중량%, 예를 들어, 3.00 내지 4.00 중량% 포함하는 것일 수 있으나, 이에 한정되는 것은 아니다.The pear beverage composition is 1.00-12.00% by weight, 1.00-10.00% by weight, 1.00-8.00% by weight, 1.00-6.00% by weight, 1.00-4.00% by weight, 3.00-14.00% by weight, 3.00-12.00% It may include, but is not limited to, by weight, 3.00 to 10.00% by weight, 3.00 to 8.00% by weight or 3.00 to 6.00% by weight, for example, 3.00 to 4.00% by weight.
상기 배 음료 조성물은 CD 처리한 진피 추출물을 0.01 내지 7.00 중량%, 0.01 내지 5.00 중량%, 0.01 내지 3.00 중량%, 0.01 내지 2.50 중량%, 0.50 내지 9.00 중량%, 0.50 내지 7.00 중량%, 0.50 내지 5.00 중량%, 0.50 내지 3.00 중량%, 0.50 내지 2.50 중량%, 1.00 내지 9.00 중량%, 1.00 내지 7.00 중량%, 1.00 내지 5.00 중량% 또는 1.00 내지 3.00 중량%, 예를 들어, 1.00 내지 2.50 중량% 포함하는 것일 수 있으나, 이에 한정되는 것은 아니다.The pear beverage composition comprises 0.01 to 7.00% by weight, 0.01 to 5.00% by weight, 0.01 to 3.00% by weight, 0.01 to 2.50% by weight, 0.50 to 9.00% by weight, 0.50 to 7.00% by weight, 0.50 to 5.00 Wt%, 0.50 to 3.00 wt%, 0.50 to 2.50 wt%, 1.00 to 9.00 wt%, 1.00 to 7.00 wt%, 1.00 to 5.00 wt% or 1.00 to 3.00 wt%, for example 1.00 to 2.50 wt% It may be, but is not limited thereto.
상기 배 음료 조성물은 CD 처리한 모과 추출물을 0.01 내지 7.00 중량%, 0.01 내지 5.00 중량%, 0.01 내지 3.00 중량%, 0.01 내지 2.50 중량%, 0.50 내지 9.00 중량%, 0.50 내지 7.00 중량%, 0.50 내지 5.00 중량%, 0.50 내지 3.00 중량%, 0.50 내지 2.50 중량%, 1.00 내지 9.00 중량%, 1.00 내지 7.00 중량%, 1.00 내지 5.00 중량% 또는 1.00 내지 3.00 중량%, 예를 들어, 1.00 내지 2.50 중량% 포함하는 것일 수 있으나, 이에 한정되는 것은 아니다.The pear beverage composition comprises 0.01 to 7.00 wt%, 0.01 to 5.00 wt%, 0.01 to 3.00 wt%, 0.01 to 2.50 wt%, 0.50 to 9.00 wt%, 0.50 to 7.00 wt%, 0.50 to 5.00 Wt%, 0.50 to 3.00 wt%, 0.50 to 2.50 wt%, 1.00 to 9.00 wt%, 1.00 to 7.00 wt%, 1.00 to 5.00 wt% or 1.00 to 3.00 wt%, for example 1.00 to 2.50 wt% It may be, but is not limited thereto.
상기 배 음료 조성물은 CD 처리한 산사, 진피 및 모과 추출물의 혼합추출물을 포함할 수 있고, 상기 혼합추출물은 산사, 진피 및 모과 추출물의 배합비를 33.3:33.3:33.3, 70.0:15.0:15.0 또는 80.0:10.0:10.0, 예를 들어, 50.0:25.0:25.0으로 제공할 수 있으나, 이에 한정되는 것은 아니다.The pear beverage composition may include a mixed extract of the CD treated hawthorn, dermis and Chinese quince extract, wherein the mixed extract may contain a blend ratio of the hawthorn, dermis and quince extract 33.3: 33.3: 33.3, 70.0: 15.0: 15.0 or 80.0: 10.0: 10.0, for example, 50.0: 25.0: 25.0, but is not limited thereto.
상기 '추출물'은 용매 조추출물, 특정 용매 가용 추출물(용매 분획물) 및 용매 조추출물의 용매 분획물을 포함하며, 상기 산사, 진피 및 모과 추출물은 용액, 농축물 또는 분말 상태일 수 있다.The 'extract' includes a solvent crude extract, a specific solvent soluble extract (solvent fraction) and a solvent fraction of the solvent crude extract, wherein the hawthorn, dermis and quince extract may be in a solution, concentrate or powder state.
상기 추출물은 산사, 진피 및 모과를 물, 및 탄소수 1 내지 4개의 직쇄 또는 분지형 알코올로 이루어진 군에서 선택된 1종 이상의 용매로 추출하여 얻어진 조추출물일 수 있다.The extract may be crude extract obtained by extracting hawthorn, dermis and Chinese quince with water and one or more solvents selected from the group consisting of linear or branched alcohols having 1 to 4 carbon atoms.
산사, 진피 및 모과의 조추출물 제조에 사용되는 한 용매에 물과 알코올의 혼합물을 사용하는 경우에는 10%이상 내지 100%(v/v)미만, 20%이상 내지 100%(v/v)미만, 30%이상 내지 100%(v/v)미만, 40%이상 내지 100%(v/v)미만, 50%이상 내지 100%(v/v)미만, 60%이상 내지 100%(v/v)미만, 70%이상 내지 100%(v/v)미만, 10%이상 내지 90%(v/v)미만, 20%이상 내지 90%(v/v)미만, 30%이상 내지 90%(v/v)미만, 40%이상 내지 90%(v/v)미만, 50%이상 내지 90%(v/v)미만, 60%이상 내지 90%(v/v)미만 또는 70%이상 내지 90%(v/v)의 탄소수 1 내지 4개의 직쇄 또는 분지형 알코올 수용액, 예를 들어, 80%(v/v)의 탄소수 1 내지 4개의 직쇄 또는 분지형 알코올 수용액일 수 있다.When using a mixture of water and alcohol in a solvent used to prepare crude extracts of hawthorn, dermis and Chinese quince, more than 10% and less than 100% (v / v), more than 20% and less than 100% (v / v). More than 30% and less than 100% (v / v), more than 40% and less than 100% (v / v), more than 50% and less than 100% (v / v), more than 60% and more than 100% (v / v) Less than, 70% or more but less than 100% (v / v), more than 10% and less than 90% (v / v), more than 20% and less than 90% (v / v), more than 30% and more than 90% (v) less than 40% and less than 90% (v / v), greater than 50% and less than 90% (v / v), greater than 60% and less than 90% (v / v) or greater than 70% and 90% (v / v) linear or branched alcohol aqueous solution of 1 to 4 carbon atoms, for example, 80% (v / v) linear or branched alcohol aqueous solution of 1 to 4 carbon atoms.
또한, 상기 알코올 수용액은 메탄올 수용액, 에탄올 수용액, 프로판올 수용액, 및 부탄올 수용액으로 이루어진 군에서 선택된 1종 이상일 수 있으며, 예를 들어, 에탄올 수용액인 것일 수 있으나, 이에 한정되는 것은 아니다.In addition, the alcohol aqueous solution may be one or more selected from the group consisting of methanol aqueous solution, ethanol aqueous solution, propanol aqueous solution, and butanol aqueous solution, for example, may be an ethanol aqueous solution, but is not limited thereto.
본 발명에 따른 산사, 진피 및 모과 추출물은 용매 조추출물을 추가의 용매로 분획한 용매 분획물일 수 있으며, 예를 들면 상기 용매 조추출물에 에틸에테르, 아세트산에틸, 및 부탄올로 이루어지는 군에서 선택된 1종 이상의 용매를 사용한 용매 분획물일 수 있다.Sansa, dermis and Chinese quince extract according to the present invention may be a solvent fraction obtained by distilling the solvent crude extract into an additional solvent. For example, the solvent crude extract may be selected from the group consisting of ethyl ether, ethyl acetate, and butanol. It may be a solvent fraction using the above solvent.
예를 들면, 상기 산사, 진피 및 모과를 물 및 탄소수 1 내지 4개의 직쇄 또는 분지형 알코올로 이루어지는 군에서 선택된 1종 이상의 용매로 추출한 용매 조추출물을 에틸에테르, 아세트산에틸, 및 부탄올로 이루어지는 군에서 선택된 1종 이상의 용매를 사용한 용매 분획물일 수 있다.For example, the crude crude extract obtained by extracting the hawthorn, dermis and quince with water and at least one solvent selected from the group consisting of linear or branched alcohols having 1 to 4 carbon atoms is selected from the group consisting of ethyl ether, ethyl acetate, and butanol. Solvent fraction using one or more solvents selected.
본 발명의 일 양태는 산사, 진피 및 모과 추출물을 제조하는 방법에 관한 것이다.One aspect of the present invention relates to a method for preparing hawthorn, dermis and quince extract.
상기 추출물은 산사, 진피 및 모과의 용매 조추출물, 용매 분획물을 포함하며 상술한 바와 같다.The extract comprises a solvent crude extract of the hawthorn, dermis and quince, solvent fractions and are as described above.
상기 추출물은 산사, 진피 및 모과의 잎, 줄기 및 뿌리로 이루어지는 군에서 선택된 1종 이상을, 물 및 탄소수 1 내지 4개의 직쇄 또는 분지형 알코올로 이루어진 군에서 선택된 1종 이상의 용매로 추출하여 얻어진 조추출물일 수 있다.The extract is a crude obtained by extracting at least one selected from the group consisting of leaves, stems and roots of hawthorn, dermis and Chinese quince with at least one solvent selected from the group consisting of water and linear or branched alcohols having 1 to 4 carbon atoms. It may be an extract.
상기 용매는 10%이상 내지 100%(v/v)미만, 20%이상 내지 100%(v/v) 미만, 30%이상 내지 100%(v/v)미만, 40%이상 내지 100%(v/v)미만, 50%이상 내지 100%(v/v)미만, 60%이상 내지 100%(v/v)미만, 70%이상 내지 100%(v/v)미만, 10%이상 내지 90%(v/v)미만, 20%이상 내지 90%(v/v)미만, 30%이상 내지 90%(v/v)미만, 40%이상 내지 90%(v/v)미만, 50%이상 내지 90%(v/v)미만, 60%이상 내지 90%(v/v)미만 또는 70%이상 내지 90%(v/v)의 탄소수 1 내지 4개의 직쇄 또는 분지형 알코올 수용액, 예를 들어, 80%(v/v)의 탄소수 1 내지 4개의 직쇄 또는 분지형 알코올 수용액일 수 있다.The solvent is at least 10% to less than 100% (v / v), at least 20% to less than 100% (v / v), at least 30% to less than 100% (v / v), and at least 40% to 100% (v). / v) less than, 50% or more but less than 100% (v / v), more than 60% and less than 100% (v / v), more than 70% and less than 100% (v / v), more than 10% to 90% less than (v / v), greater than 20% and less than 90% (v / v), greater than 30% and less than 90% (v / v), greater than 40% and less than 90% (v / v), greater than 50% Aqueous solutions of straight or branched alcohols having 1 to 4 carbon atoms of less than 90% (v / v), greater than 60% to less than 90% (v / v) or greater than 70% to 90% (v / v), for example, It may be 80% (v / v) of a linear or branched alcohol solution of 1 to 4 carbon atoms.
본 발명에 따른 산사, 진피 및 모과 추출물의 제조 과정을 보다 상세하게 설명하면 다음과 같다: 산사, 진피 및 모과를 물로 세척하여 협착물을 제거한 후, 상기 산사, 진피 및 모과의 중량에 대하여 약 10 내지 50배 중량의 추출용매로 상온 추출한다. 추출 후 여과하여 여과액을 모은다. 추출 온도는 특별한 제한은 없지만 15 내지 110℃, 바람직하게는 20 내지 100℃인 것이 좋다.The manufacturing process of the hawthorn, dermis and quince extract according to the present invention will be described in more detail as follows: after washing the hawthorn, dermis and quince with water to remove the constriction, the weight of the hawthorn, dermis and quince is about 10. It is extracted at room temperature with an extraction solvent having a weight of 50 to 50 times. After extraction, the filtrate is collected by filtration. The extraction temperature is not particularly limited but is preferably 15 to 110 ° C, preferably 20 to 100 ° C.
추출공정은 1회 또는 수회 반복할 수 있으며, 본 발명의 한 바람직한 예에서는 1차 추출 후 다시 재추출하는 방법을 채택할 수 있는데, 이는 생약추출물을 대량 생산하는 경우 효과적으로 여과를 한다 하더라도 생약 자체의 수분 함량이 높기 때문에 손실이 발생하게 되어 1차 추출만으로는 추출효율이 떨어지므로 이를 방지하기 위함이다. 또한, 각 단계별 추출효율을 검증한 결과 2차 추출에 의해 전체 추출량의 80 내지 90% 정도가 추출되는 것으로 밝혀졌다.The extraction process may be repeated once or several times, and in one preferred embodiment of the present invention, a method of re-extracting after primary extraction may be adopted, which is effective even if the medicinal herb extract is mass-produced, The loss occurs because of high water content, so the extraction efficiency is lowered only by the first extraction. In addition, as a result of verifying the extraction efficiency of each step, it was found that about 80 to 90% of the total extraction amount is extracted by the secondary extraction.
본 발명의 일 예에서, 추출공정을 2회 반복하는 경우, 상기 얻어진 잔사에 다시 추출용매, 약 5 내지 15 부피배, 바람직하게는 8 내지 12 부피배로 환류 추출한다. 추출 후 여과하고 이전에 얻어진 여과액과 합쳐서 감압농축을 하여 산사, 진피 및 모과 추출물을 제조한다. 이와 같이 2차에 걸친 추출 및 각각의 추출 후 얻어진 여과액을 혼합함으로써 추출 효율을 높일 수 있으나, 본 발명의 추출물이 추출 회수에 한정되는 것은 아니다.In one example of the present invention, if the extraction process is repeated twice, the extraction residue is extracted again with reflux solvent, about 5 to 15 vol. Times, preferably 8 to 12 vol. After extraction, filtration and combined with the filtrate previously obtained under reduced pressure to prepare a hawthorn, dermis and Chinese quince extract. As such, the extraction efficiency can be increased by mixing the filtrate obtained after the extraction and the extraction over each of the two times, but the extract of the present invention is not limited to the number of extraction.
상기 산사, 진피 및 모과 추출물 제조 시에 사용되는 용매의 양이 너무 적으면 교반이 어렵게 되고 추출물의 용해도가 낮아져 추출효율이 떨어지게 되고, 지나치게 많은 경우는 다음의 정제단계에서 사용되는 용매의 사용량이 많아져 경제적이지 못하여 취급상 문제가 발생할 수 있으므로, 용매의 사용량은 상기 범위로 하는 것이 좋다.When the amount of solvent used in the production of the hawthorn, dermis and quince extract is too small, stirring becomes difficult and the solubility of the extract is low, so that the extraction efficiency is lowered. When the amount is too large, the amount of the solvent used in the following purification step is large. Since it is not economical and may cause handling problems, the amount of solvent used should be in the above range.
이와 같이 얻어진 여과된 추출물은 의약품 원료로 사용하기에 적합하도록 잔존하는 저급 알코올의 함량을 조절하기 위하여 농축물 총량의 약 10 내지 30 중량배, 바람직하게는 15 내지 25 중량배, 보다 바람직하게는 약 20 중량배의 물로 1 내지 5회, 바람직하게는 2 내지 3회 공비 농축하고 재차 동량의 물을 가하여 균질하게 현탁시킨 후 동결건조하여 분말상태의 산사, 진피 및 모과 추출물로서 제조될 수 있다.The filtered extract thus obtained is about 10 to 30 weight times, preferably 15 to 25 weight times, more preferably about 10 times the total amount of the concentrate to adjust the content of the remaining lower alcohol to be suitable for use as a pharmaceutical ingredient. It can be prepared as a powdered hawthorn, dermis and Chinese quince extract by adding 1 to 5 times azeotropically, preferably 2 to 3 times azeotropically with 20 weight times of water, suspending it homogeneously and adding lyophilized water.
본 발명에 사용된 추출 방법은 통상적으로 사용되는 모든 방법일 수 있으며, 예컨대, 냉침, 열수추출, 초음파 추출, 또는 환류 냉각 추출법일 수 있으나, 이에 한정되는 것은 아니다.The extraction method used in the present invention may be all methods commonly used, and for example, cold extraction, hot water extraction, ultrasonic extraction, or reflux cooling extraction method, but is not limited thereto.
상기 배 음료 조성물은 기초 배즙 50 내지 60 중량%, CD 처리한 혼합추출물 4 내지 16 중량% 및 정제수 24 내지 46 중량%, 바람직하게는 기초 배즙 52 내지 58 중량%, CD 처리한 혼합추출물 6 내지 12 중량% 및 정제수 30 내지 42 중량%인 배합물을 포함할 수 있다.The pear beverage composition is 50 to 60% by weight of the basal juice, 4 to 16% by weight of the mixed extract CD and 24 to 46% by weight of purified water, preferably 52 to 58% by weight of the basal juice, 6 to 12 CD-treated extract It may include a blend that is 30% to 42% by weight and purified water.
상기 배 음료 조성물은 L-아스파르트산 나트륨(Monosodium-L-aspartate, L-Isoleucine(L-이소류신), L-Threonone(L-트레오닌), L-tryptophane(L-트립토판), L-Valine(L-발린), Glycine(글리신), L-Phenyl Alanine(L-페닐 알라닌), DL-Alanine(DL-알라닌), L-Arginine-L-Glutamate(L-아르기닌-L-글루탐산 염)으로 이루어진 군으로부터 선택되는 1종 이상의 아미노산을 추가적으로 포함하는 것일 수 있고, 예를 들어, L-아스파르트산 나트륨, L-발린, L-페닐 알라닌 및 DL-알라닌을 추가적으로 포함하는 것일 수 있으나, 이에 한정되는 것은 아니다.The pear beverage composition is L-aspartate (L-aspartate, L-Isoleucine (L-isoleucine), L-Threonone (L-threonine), L-tryptophane (L- tryptophan), L-Valine (L- Valine), Glycine (glycine), L-Phenyl Alanine (L-phenylalanine), DL-Alanine (DL-alanine), L-Arginine-L-Glutamate (L-arginine-L-glutamate) One or more amino acids may be additionally included, for example, but may be additionally include, but is not limited to, sodium L-aspartate, L-valine, L-phenylalanine and DL-alanine.
상기 배 음료 조성물은 상기 배합물 95.0 내지 99.9 중량% 및 아미노산 0.1 내지 5.0 중량%, 바람직하게는 배합물 97.5 내지 99.8 중량% 및 아미노산 0.2 내지 2.5 중량%를 포함하는 것일 수 있다.The pear beverage composition may comprise 95.0 to 99.9% by weight of the formulation and 0.1 to 5.0% by weight of the amino acid, preferably 97.5 to 99.8% by weight of the formulation and 0.2 to 2.5% by weight of the amino acid.
본 발명의 일 구현예에서, 배 음료 조성물은 배 착즙액 54.28 중량%, 구연산 나트륨 0.14 중량%, D-솔비톨 0.69 중량%, CD 처리한 산사 추출물 4.33 중량%, CD 처리한 진피 추출물 2.16 중량%, CD 처리한 모과 추출물 2.16 중량%, 아미노산 1.60 중량% 및 정제수 34.64 중량%를 포함한다. In one embodiment of the present invention, the pear beverage composition is 54.28% by weight of pear juice, 0.14% by weight sodium citrate, 0.69% by weight of D-sorbitol, 4.33% by weight of the CD-treated hawthorn extract, 2.16% by weight of the CD-treated dermis extract, CD treated Chinese quince extract 2.16 wt%, amino acid 1.60 wt% and purified water 34.64 wt% .
상기 배 음료 조성물은 상기 배합물 및 아미노산을 포함하는 배 음료 조성물 100 g당 타우린(Taurine) 200 내지 1500 mg, 400 내지 1500 mg, 600 내지 1500 mg, 800 내지 1500 mg, 1000 내지 1500 mg, 200 내지 1200 mg, 400 내지 1200 mg, 600 내지 1200 mg 또는 800 내지 1200 mg, 예를 들어, 1000 내지 1200 mg을 추가적으로 포함하는 것일 수 있으나, 이에 한정되는 것은 아니다.The pear beverage composition comprises 200-1500 mg, 400-1500 mg, 600-1500 mg, 800-1500 mg, 1000-1500 mg, 200-1,200 taurine per 100 g of pear beverage composition comprising the combination and amino acids. It may be additionally to include mg, 400 to 1200 mg, 600 to 1200 mg or 800 to 1200 mg, for example, 1000 to 1200 mg, but is not limited thereto.
상기 외에 본 발명의 음료 조성물은 여러 가지 영양제, 비타민, 전해질, 풍미제, 착색제, 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알콜, 탄산 음료에 사용되는 탄산화제 등을 함유할 수 있다. 그 밖에 본 발명의 음료 조성물은 천연 과일쥬스, 과일쥬스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다. 이러한 성분은 독립적으로 또는 조합하여 사용할 수 있다. 이러한 첨가제의 비율 또한 당업자에 의해 적절히 선택될 수 있다.In addition to the above, the beverage composition of the present invention includes various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols. And carbonation agents used in carbonated beverages. In addition, the beverage composition of the present invention may contain a flesh for preparing natural fruit juice, fruit juice beverage and vegetable beverage. These components can be used independently or in combination. The proportion of such additives may also be appropriately selected by those skilled in the art.
본 발명의 다른 양태는 다음 단계를 포함하는 폴리페놀 및 아미노산 함량이 증강된 배 음료 조성물의 제조방법이다:Another aspect of the present invention is a method for preparing a pear beverage composition having an enhanced polyphenol and amino acid content, comprising the following steps:
배 착즙액을 포함하는 기초 배즙을 준비하는 기초 배즙 제조 단계;A basal pear preparation step of preparing a basal pear juice containing pear juice;
산사 추출물, 진피 추출물 및 모과 추출물을 혼합하는 혼합추출물 제조 단계;Mixed extract preparation step of mixing the hawthorn extract, dermis extract and Chinese quince extract;
상기 기초 배즙과 혼합추출물을 배합하는 배합물 제조 단계; 및Formulation preparation step of combining the basic pear juice and the mixed extract; And
상기 배합물에 아미노산을 첨가하는 아미노산 첨가 단계.Adding an amino acid to the combination.
상기 혼합추출물은 CD를 일정량 첨가하고 교반한 후 정치하여 침전물을 제거하여 정제한 혼합추출물인 것일 수 있다.The mixed extract may be a mixed extract purified by removing a precipitate by adding a predetermined amount of CD and stirring the mixture.
상기 CD는 알파(α)-CD, 베타(β)-CD 및 감마(γ)-CD로 이루어진 군으로부터 선택되는 1종 이상인 것일 수 있고, 예를 들어, 알파-CD 35 내지 45 중량%, 베타-CD 10 내지 30 중량% 및 감마-CD 35 내지 45 중량%를 포함하는 것일 수 있으나, 이에 한정되는 것은 아니다.The CD may be one or more selected from the group consisting of alpha (α) -CD, beta (β) -CD and gamma (γ) -CD, for example, alpha-CD 35 to 45% by weight, beta -CD 10 to 30% by weight and gamma-CD may include 35 to 45% by weight, but is not limited thereto.
상기 CD 처리 추출물을 얻기 위하여 추출물에 첨가되는 CD는, CD가 첨가된 추출물의 1 내지 25 중량%, 1 내지 22 중량%, 1 내지 18 중량%, 5 내지 25 중량%, 5 내지 22 중량%, 5 내지 18 중량%, 10 내지 25 중량%, 10 내지 22 중량%, 10 내지 18 중량%, 12 내지 25 중량% 또는 12 내지 22 중량%, 예를 들어, 12 내지 18 중량%인 것일 수 있으나, 이에 한정되는 것은 아니다.CD added to the extract to obtain the CD treatment extract, 1 to 25% by weight, 1 to 22% by weight, 1 to 18% by weight, 5 to 25% by weight, 5 to 22% by weight of the extract to which the CD is added, 5 to 18% by weight, 10 to 25% by weight, 10 to 22% by weight, 10 to 18% by weight, 12 to 25% by weight or 12 to 22% by weight, for example 12 to 18% by weight, but It is not limited to this.
상기 기초 배즙 제조 단계는, 배 착즙액 97.50 내지 99.90 중량%, 구연산 나트륨 0.10 내지 0.50 중량% 및 D-솔비톨 0.00 내지 2.00 중량%, 예를 들어, 배 착즙액 98.0 내지 99.0 중량%, 구연산 나트륨 0.20 내지 0.30 중량% 및 D-솔비톨 1.00 내지 1.50 중량%를 혼합하여 수행되는 것일 수 있으나, 이에 한정되는 것은 아니다.The basal pear juice preparation step is 97.50 to 99.90% by weight of pear juice, 0.10 to 0.50% by weight of sodium citrate and 0.00 to 2.00% by weight of D-sorbitol, for example, 98.0 to 99.0% by weight of pear juice, 0.20 to 0.2% of sodium citrate 0.30% by weight and 1.00 to 1.50% by weight of D-sorbitol may be performed by mixing, but is not limited thereto.
상기 혼합추출물 제조 단계는, 산사 추출물 30 내지 80 중량%, 진피 추출물 10 내지 35 중량% 및 모과 추출물 10 내지 35 중량%를 포함하는 혼합추출물을 제조하는 단계인 것일 수 있고, 예를 들어, 산사 추출물 40 내지 60 중량%, 진피 추출물 20 내지 30 중량% 및 모과 추출물 20 내지 30 중량%를 포함하는 혼합추출물을 제조하는 단계인 것일 수 있으나, 이에 한정되는 것은 아니다.The mixed extract manufacturing step may be to prepare a mixed extract comprising 30 to 80% by weight of the hawthorn extract, 10 to 35% by weight dermis extract and 10 to 35% by weight quince extract, for example, hawthorn extract 40 to 60% by weight, the dermis extract may be a step of preparing a mixed extract comprising 20 to 30% by weight and 20 to 30% by weight quince extract, but is not limited thereto.
상기 혼합추출물은 산사, 진피 및 모과 추출물의 배합비를 33.3:33.3:33.3, 70.0:15.0:15.0 또는 80.0:10.0:10.0, 예를 들어, 50.0:25.0:25.0으로 제공할 수 있으나, 이에 한정되는 것은 아니다.The mixed extract may provide a blending ratio of hawthorn, dermis and Chinese quince extract as 33.3: 33.3: 33.3, 70.0: 15.0: 15.0 or 80.0: 10.0: 10.0, for example, 50.0: 25.0: 25.0, but is not limited thereto. no.
상기 방법은 혼합추출물 제조 단계 이후, 혼합추출물에 알파-CD, 베타-CD 및 감마-CD로 이루어진 군으로부터 선택되는 1종 이상의 CD를 첨가하는 CD 첨가 단계를 추가적으로 포함하고 CD를 첨가한 후 포접된 CD를 분리 및 제거하여 혼합추출물을 제조하여 수행되는 것일 수 있다.The method further includes a CD addition step of adding one or more CDs selected from the group consisting of alpha-CD, beta-CD and gamma-CD to the mixed extract after the step of preparing the mixed extract, and adding the CD after inclusion. Separation and removal of the CD may be performed by preparing a mixed extract.
상기 배합물 제조 단계는, 기초 배즙 50 내지 60 중량%, CD 처리한 혼합추출물 4 내지 16 중량% 및 정제수 24 내지 46 중량%, 바람직하게는 기초 배즙 52 내지 58 중량%, CD 처리한 혼합추출물 6 내지 12 중량% 및 정제수 30 내지 42 중량%를 포함하여 제조되는 것일 수 있으나, 이에 한정되는 것은 아니다.The compound preparation step, the base pear juice 50 to 60% by weight, the CD-treated mixed extract 4 to 16% by weight and purified water 24 to 46% by weight, preferably the basal pear juice 52 to 58% by weight, the CD-treated mixed extract 6 to 12 wt% and purified water 30 to 42 wt% may be prepared, but is not limited thereto.
본 발명의 일 구현예에서, 배합물은 배 착즙액 55.16 중량%, 구연산 나트륨 0.14 중량%, D-솔비톨 0.70 중량%, CD 처리한 산사 추출물 4.40 중량%, CD 처리한 진피 추출물 2.20 중량%, CD 처리한 모과 추출물 2.20 중량% 및 정제수 35.2 중량%를 포함한다.In one embodiment of the invention, the formulation is 55.16% by weight of pear juice, 0.14% by weight of sodium citrate, 0.70% by weight of D-sorbitol, 4.40% by weight of CD-treated hawthorn extract, 2.20% by weight of CD-treated dermis extract, CD-treated 2.20% by weight of the Chinese quince extract and 35.2% by weight of purified water.
상기 아미노산 첨가 단계는, L-아스파르트산 나트륨(Monosodium-L-aspartate, L-Isoleucine(L-이소류신), L-Threonone(L-트레오닌), L-tryptophane(L-트립토판), L-Valine(L-발린), Glycine(글리신), L-Phenyl Alanine(L-페닐 알라닌), DL-Alanine(DL-알라닌), L-Arginine-L-Glutamate(L-아르기닌-L-글루탐산 염)으로 이루어진 군으로부터 선택되는 1종 이상의 아미노산을 첨가하는 단계인 것일 수 있고, 예를 들어, L-아스파르트산 나트륨, L-발린, L-페닐 알라닌 및 DL-알라닌을 첨가하는 것일 수 있으나, 이에 한정되는 것은 아니다.The amino acid addition step, L-aspartate (Monosodium-L-aspartate, L-Isoleucine (L-isoleucine), L-Threonone (L-threonine), L-tryptophane (L-tryptophan), L-Valine (L -Valine), Glycine (glycine), L-Phenyl Alanine (L-phenyl alanine), DL-Alanine (DL-alanine), L-Arginine-L-Glutamate (L-arginine-L-glutamate) It may be a step of adding one or more amino acids selected, for example, may be to add sodium L- aspartate, L- valine, L-phenyl alanine and DL-alanine, but is not limited thereto.
상기 아미노산 첨가 단계는, 배합물 95.0 내지 99.9 중량% 및 아미노산 0.1 내지 5.0 중량%, 바람직하게는 배합물 97.5 내지 99.8 중량% 및 아미노산 0.2 내지 2.5 중량%를 혼합하여 수행되는 것일 수 있다.The amino acid addition step may be performed by mixing 95.0 to 99.9% by weight of the compound and 0.1 to 5.0% by weight of the amino acid, preferably 97.5 to 99.8% by weight of the combination and 0.2 to 2.5% by weight of the amino acid.
상기 방법은 아미노산 첨가 단계 이후 배 음료 조성물 100 g당 타우린(Taurine) 200 내지 1500 mg, 400 내지 1500 mg, 600 내지 1500 mg, 800 내지 1500 mg, 1000 내지 1500 mg, 200 내지 1200 mg, 400 내지 1200 mg, 600 내지 1200 mg 또는 800 내지 1200 mg, 예를 들어, 1000 내지 1200 mg을 첨가하는 타우린 첨가 단계를 추가적으로 포함하는 것일 수 있다.The method comprises 200 to 1500 mg, 400 to 1500 mg, 600 to 1500 mg, 800 to 1500 mg, 1000 to 1500 mg, 200 to 1200 mg, 400 to 1200 per 100 g of pear drink composition after the amino acid addition step. It may further comprise a taurine addition step of adding mg, 600 to 1200 mg or 800 to 1200 mg, for example 1000 to 1200 mg.
본 발명은 폴리페놀 및 아미노산 함량이 증강된 배 음료 조성물 및 이의 제조방법에 관한 것으로서, 상기 배 음료 조성물은 폴리페놀을 강화하기 위하여 산사를 주종으로 하고 향기와 맛을 보강하기 위하여 진피와 모과를 선택하여 첨가하였고 아미노산 또한 보충하였으므로, 이를 이용하여 폴리페놀류의 성분과 아미노산 함량이 풍부하게 함유되는 기능성 배 음료를 제조할 수 있다.The present invention relates to a pear beverage composition having an enhanced polyphenol and amino acid content and a method for preparing the pear beverage composition, wherein the pear beverage composition is mainly selected from hawthorn to enhance polyphenols, and selects dermis and quince to enhance aroma and taste. Since it was added and supplemented with amino acids, it can be used to prepare a functional pear drink containing abundant components and amino acid content of polyphenols.
본 발명에 의하면, 1) 생과로서 상품성이 없는 낙과 및 저등급의 과일을 효과적으로 활용 가능하고, 2) 단순한 단맛을 개선하여 맛과 향이 개선된 음료를 제조할 수 있으며, 3) 인체 생리활성도가 우수한 폴리페놀류의 성분과 아미노산 함량이 풍부하게 함유되는 기능성 배 음료를 제조할 수 있다.According to the present invention, 1) can effectively utilize the fruits and fruits of low grade without commercial products as raw fruit, 2) can improve the taste and aroma by improving the simple sweetness, 3) excellent physiological activity of the human body A functional pear drink containing abundant components and amino acid contents of polyphenols can be produced.
이하, 본 발명을 하기의 실시예에 의하여 더욱 상세히 설명한다. 그러나 이들 실시예는 본 발명을 예시하기 위한 것일 뿐이며, 본 발명의 범위가 이들 실시예에 의하여 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.
본 명세서 전체에 걸쳐, 특정 물질의 농도를 나타내기 위하여 사용되는 "%"는 별도의 언급이 없는 경우, 고체/고체는 (중량/중량)%, 고체/액체는 (중량/부피)%, 그리고 액체/액체는 (부피/부피)%이다.Throughout this specification, "%" used to indicate the concentration of a particular substance is (weight / weight)% solids / solid, (weight / volume)%, and unless otherwise noted, and Liquid / liquid is (volume / volume)%.
실시예 1: 배 착즙액 제조 및 산사, 진피와 모과 추출물의 배합비율 선정Example 1: Preparation of pear juice solution and selection of blending ratio of hawthorn, dermis and quince extract
1-1. 배 착즙액 준비 및 산사, 진피와 모과의 열수 추출물 제조1-1. Preparation of pear juice and preparation of hydrothermal extract of hawthorn, dermis and quince
배를 사용함에 있어서 과피가 녹색을 띄는 낙과 및 미완숙 원료는 수확하여 20 내지 25℃의 저장실에서 5 내지 10일 동안 추가 숙성시키고, 과피가 담황색으로 변하여 후숙작용에 의하여 배의 고유한 향기가 생긴 것을 사용하였다.In the use of pears, the fruit and green raw fruits and fruits are harvested and further aged for 5 to 10 days in a storage room at 20 to 25 ℃, and the skin becomes pale yellow, resulting in a unique fragrance of pears by post-aging. Was used.
울주산 신고 배 20 kg을 세척하고 껍질을 벗겨 4등분한 후, 석세포인 과심을 제거하고 분쇄기로 분쇄하여 압착기로 착즙하였다. 배의 착즙액은 0.1 내지 0.5 mm의 여과포를 사용하여 잔사를 제거하여 준비하였다. 착즙액은 12.5 kg으로, 수율은 62.5%로 나타났다.After washing 20 kg of Ulju acid pear pears, peeled and divided into 4 portions, the fruit cores were removed, pulverized with a grinder, and juiced with a compress. Pear juice was prepared by removing the residue using a filter cloth of 0.1 to 0.5 mm. The juice was 12.5 kg and the yield was 62.5%.
산사, 진피 및 모과는 각각의 건조 원료 무게 기준 10배의 정제수를 가하여 95℃에서 2시간 동안 추출하였다. 즉, 3종의 원료 무게 기준으로 각각 5 kg 기준 50 kg의 정제수를 첨가하고 95℃에서 2시간 동안 온도를 유지한 후 산사 추출물 35.5 kg, 진피 추출물 33.7 kg 및 모과 추출물 32.4 kg을 얻었다.Sansa, dermis and Chinese quince were extracted at 95 ° C. for 2 hours by adding purified water 10 times the weight of each dry raw material. That is, 50 kg of purified water was added based on the weight of each of the three raw materials, and 5 kg of purified water was maintained at 95 ° C. for 2 hours to obtain 35.5 kg of hawthorn extract, 33.7 kg of dermis extract, and 32.4 kg of quince extract.
당도(브릭스 농도)는 아타고 당도계를 사용하여 측정하였고 배는 12.5 브릭스, 산사는 5.8 브릭스, 진피는 7.2 브릭스 및 모과는 6.5 브릭스로 측정되었다.The sugar content (brix concentration) was measured using an Atago glucose meter, 12.5 brix for pears, 5.8 brix for hawthorn, 7.2 brix for dermis and 6.5 brix for quince.
각각의 추출물 100 g에 함유되는 총 폴리페놀의 함량은 포린-데니스(Folin-Denis) 방법(Folin O, Dennis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243.)에 따라 분석하였다.The total polyphenol content in 100 g of each extract was determined by the Folin-Denis method (Folin O, Dennis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243. ).
구체적으로, 적정한 수준으로 희석된 시료에 시약(Folin-Ciocalteu's phenol reagent, Sigma-Aldrich, St. Louis, MO, USA)를 가하여 반응시킨 후 흡광도 765 nm에서 측정하였고, 총 폴리페놀 함량은 갈산(Gallic acid)을 표준물질로 한 검량선에 의하여 폴리페놀 함량을 산출하여 표 1에 3회 반복의 평균치로 나타내었다.Specifically, reacted by adding a reagent (Folin-Ciocalteu's phenol reagent, Sigma-Aldrich, St. Louis, MO, USA) to the sample diluted to an appropriate level, the absorbance was measured at 765 nm, the total polyphenol content was gallic (Gallic) The polyphenol content was calculated by the calibration curve using acid) as a standard and is shown as the average value of three repetitions in Table 1.
배 착즙액의 폴리페놀 함량은 1.9 mg/100 g으로 매우 낮게 분석되었고, 산사 추출물은 4133.5 mg, 진피 추출물은 835.7 mg, 모과 추출물은 2385.6 mg으로 분석되어 폴리페놀의 함량이 풍부함을 확인하였다. Polyphenol content of pear juice was analyzed as very low as 1.9 mg / 100 g, 4133.5 mg of hawthorn extract, 835.7 mg of dermis extract, and 2385.6 mg of quince extract were found to be rich in polyphenol content.
배 착즙액은 당도가 12.5 브릭스로 단맛은 매우 강하였고, 신맛이 약하여 쥬스형 음료 특성상 청량한 맛이 매우 부족하였으므로 이것을 개선하기 위하여 첨가제를 사용하였다.The pear juice had a sweetness of 12.5 brix with a very high sweetness and a weak sour taste, which was very lacking in the refreshing taste of juice type beverages.
첨가제로는 미각에 상쾌한 자극을 주는 구연산 나트륨(Sodium citrate), 글루콘산액(Gluconic acid solution)은 배 착즙액 100 g 기준으로 0.01 내지 0.60%로 사용할 수 있고 감칠 맛을 주는 D-솔비톨(D-Sorbitol)은 0.50 내지 5.00%로 사용할 수 있으며, 이 중 구연산과 솔비톨을 선택하여 첨가하였다. 이들 첨가제를 사용하여 배 착즙액의 당과 산의 비율을 조화시켜서 전반적인 풍미와 기호도를 증진시키고자 배합비를 정하기 위해 관능평가를 수행하였다.As an additive, sodium citrate and Gluconic acid solution, which refreshes the taste, can be used at 0.01 to 0.60% based on 100 g of nectar juice. Sorbitol) can be used at 0.50 to 5.00%, and citric acid and sorbitol are selected and added. Using these additives, sensory evaluation was carried out to determine the blending ratio to improve the overall flavor and palatability by harmonizing the ratio of sugar and acid in the juice.
관능평가는 20대부터 50대 사이의 성인 남녀 15명을 대상으로 사전에 교육을 시킨 후 실시하였다. 평가방법은 각 평가항목에 대한 본인의 느낌과 선호도를 10점 평점법(1 내지 2: 매우 약함, 3 내지 4: 약함, 5 내지 6: 보통임, 7 내지 8: 강함, 9 내지 10: 매우 강함)으로 평가한 결과를 나타냈다.The sensory evaluation was conducted after educating 15 adult men and women in their 20s and 50s in advance. The evaluation method uses the 10-point scoring method (1 to 2: very weak, 3 to 4: weak, 5 to 6: moderate, 7 to 8: strong, 9 to 10: very). Strong).
예비실험에서 신맛을 보강하기 위하여 배 착즙액에 구연산 나트륨을 0.10 내지 0.50% 첨가한 관능검사에서, 0.25% 첨가하였을 경우가 적당한 신맛을 나타내는 수준으로 평가되었다. 이어서 구연산 나트륨 0.25%를 첨가한 배 착즙액의 단맛과 신맛이 조화된 감칠맛 등의 풍미를 확보하기 위하여 D-솔비톨을 0.50 내지 2.00% 수준으로 첨가하였고 그 결과를 표 2로 나타내었다.In the sensory test in which 0.10 to 0.50% of sodium citrate was added to the juice of the juice in order to enhance the sourness in the preliminary experiments, the addition of 0.25% was evaluated as a level showing a proper sour taste. Subsequently, D-sorbitol was added at a level of 0.50 to 2.00% in order to secure flavors such as sweetness and sourness of the juice added with 0.25% sodium citrate, and the results are shown in Table 2.
표 2의 솔비톨을 첨가한 관능평가 결과에서 단맛, 청량감 및 풍미는 향상되는 경향을 나타내었고, 배 향기 강도는 크게 영향을 받지 않았다. 신맛은 감소하는 경향을 보였다. 전체적으로는 솔비톨 1.25%를 첨가한 시료에서 청량감, 풍미가 향상되었고 전체 기호성도 가장 높은 평가를 받았다.In the sensory evaluation result of adding sorbitol of Table 2, sweetness, freshness and flavor showed a tendency to be improved, and pear aroma intensity was not significantly affected. Sour tended to decrease. Overall, the freshness and flavor were improved in the sample added with 1.25% of sorbitol, and the overall palatability was the highest.
따라서 다음 실시예에서 이어서 사용하는 기초 배즙은 배 착즙액 98.50%, 구연산 0.25% 및 솔비톨 1.25%를 첨가한 표 2의 C로 결정하였다.Therefore, the basal pear juice subsequently used in the following example was determined by C of Table 2 with the addition of 98.50% pear juice, 0.25% citric acid and 1.25% sorbitol.
1-2. 산사, 진피와 모과의 혼합추출물의 배합비율 선정1-2. Selection of blending ratios of mixed extracts of hawthorn, dermis and quince
기초 배즙에 첨가하기 위한 산사, 진피 및 모과 추출물의 혼합비율을 선정하였다. 3종 추출물을 비율별로 조합한 추출물에서는 전반적인 풍미 및 기호성이 배 착즙액의 고유한 향기 및 풍미와 조화될 수 있는 가능성을 우선으로 하였고, 그 다음으로 추출물의 폴리페놀 함량을 고려하여 3종의 추출물 배합 비율을 선정하였다. 3종의 추출물의 배합 범위는, 배합된 추출물 100 g 중량 기준으로 산사 추출물 30 내지 80%, 진피 추출물 10 내지 35% 및 모과 추출물 10 내지 35% 범위로 하여 비교하였다.The mixing ratio of hawthorn, dermis and Chinese quince extract for addition to basal pear juice was selected. In the combination of three extracts by ratio, the priority was given to the possibility that the overall flavor and palatability could be harmonized with the inherent aroma and flavor of the juice of juice, and then the three extracts were considered in consideration of the polyphenol content of the extract. The blending ratio was chosen. The blending range of the three extracts was compared in the range of 30 to 80% of the hawthorn extract, 10 to 35% of the dermis extract and 10 to 35% of the Chinese quince extract on the basis of 100 g weight of the combined extract.
이에 산사 추출물:진피 추출물:모과 추출물을 33.3%:33.3%:33.3%(1.00:1.00:1.00), 50%:25%:25%(1.50:0.75:0.75), 70%:15%:15%(2.10:0.45:0.45) 및 80%:10%:10%(2.40:0.30:0.30)의 중량비로 배합하여 실시한 배합 비율별 관능검사 결과를 표 3에 나타내었다.Sansa extract: dermis extract: quince extract 33.3%: 33.3%: 33.3% (1.00: 1.00: 1.00), 50%: 25%: 25% (1.50: 0.75: 0.75), 70%: 15%: 15% Table 3 shows the results of the sensory test for each blending ratio, which was carried out by mixing at a weight ratio of (2.10: 0.45: 0.45) and 80%: 10%: 10% (2.40: 0.30: 0.30).
산사, 진피 및 모과 추출물의 배합 비율을 달리한 관능 평가 결과에서는 진피와 모과 추출물의 당도에 의하여 단맛의 변화가 있었고, 이들 2종 추출물 비율이 감소하면 단맛과 신맛이 감소되었다. 그리고 청량감과 풍미는 큰 변화를 보이지 않았다. 그러나 배합된 3종의 복합추출물의 향기 강도는 대체로 매우 강한 측면이 확인되었으며, 진피와 모과의 향에 의한 영향이 큰 것으로 사료되었다.In the sensory evaluation results with different combinations of hawthorn, dermis and Chinese quince extracts, sweetness was changed by the sugar content of dermis and Chinese quince extract, and the sweetness and sourness decreased as the ratio of these two extracts decreased. And refreshment and flavor did not change much. However, the fragrance intensity of the three combined extracts was found to be very strong, and the effect of fragrance of dermis and quince was large.
따라서 원 재료인 배 착즙액의 향기 감소에 미치는 영향을 최소화하기 위한 필요성이 제기되었고, 표 3의 전체적인 경향을 고려하여 산사, 진피 및 모과 추출물의 배합 비율은 50%:25%:25%(표 2의 C)인 표 3의 B를 선택하였다.Therefore, the necessity of minimizing the effect on the aroma reduction of the raw juice of the pear juice was raised.In consideration of the overall trend of Table 3, the blending ratio of the hawthorn, dermis and Chinese quince extract was 50%: 25%: 25% (Table B of Table 3 which is C) of 2 was selected.
실시예 2: 산사, 진피 및 모과의 혼합추출물 첨가 수준 선정Example 2: Selecting the Level of Mixed Extract of Sansa, Dermis and Chinese Quince
2-1. 사이클로덱스트린을 사용한 혼합추출물의 특성 평가2-1. Characterization of Mixed Extracts Using Cyclodextrins
제조된 혼합추출물을 기초 배즙에 첨가하면 배 착즙액의 고유한 향기 및 풍미를 감소시킬 염려가 있으므로 추출물의 향기는 α-, β-, γ-사이클로덱스트린(Cyclodextrin; 이하 CD)을 처리하여 최대한 감소시키고자 하였다. 아울러 추출물에 함유된 유기산 성분으로서 시트르산(Citric acid) 및 말산(Malic acid)는 특유의 시고 떫은 맛이 나므로 이들 유기산의 맛을 감소시키고자 하였다.If the prepared mixed extract is added to the basal pear juice, the inherent aroma and flavor of the pear juice may be reduced, and thus the scent of the extract may be reduced as much as possible by treating α-, β-, and γ-cyclodextrin (hereinafter referred to as CD). I wanted to. In addition, citric acid and malic acid (Malic acid) as the organic acid components contained in the extract has a unique sour taste and tried to reduce the taste of these organic acids.
실시예 1-2에서 선별된 3종 복합 추출물인 산사, 진피, 모과 추출물을 50%:25%:25%의 배합 비율로 혼합한 추출물을 가열하여, 75 내지 95℃의 온도 범위에서 추출물 중량기준으로 1 내지 25%의 CD를 첨가하여 2시간 동안 온도를 유지하면서 교반(rpm: 100 내지 500)하였다. 그 다음 가온과 교반을 중지하고 12시간 혹은 하룻밤 동안 정치하여 CD 침전물을 제거하였다.Three kinds of complex extracts selected in Example 1-2, hawthorn, dermis, Chinese quince extract was heated in a blending ratio of 50%: 25%: 25% of the extract by heating, based on the weight of the extract in the temperature range of 75 to 95 ℃ 1 to 25% of CD was added thereto, followed by stirring (rpm: 100 to 500) while maintaining the temperature for 2 hours. The warming and stirring was then stopped and allowed to stand for 12 hours or overnight to remove the CD precipitate.
실시예는 각각 2 kg씩, 총 6 kg의 혼합추출물(표 3의 B)을 90℃로 유지하면서, 처리별로 5, 10, 15 및 20%에 해당하는 CD를 교반하면서 가하였다. 첨가한 CD는 무게기준으로 α-, β-, γ-사이클로덱스트린의 비율이 40%:20%:40%의 비율이 되도록 가하였다.Example was added while stirring the CD corresponding to 5, 10, 15 and 20% for each treatment, while maintaining a total of 6 kg of the mixed extract (B of Table 3) at 90 ℃ 2 kg each. The added CD was added so that the ratio of α-, β- and γ-cyclodextrin was 40%: 20%: 40% by weight.
CD가 첨가된 반응물은 150 rpm을 유지하면서 2시간 동안 교반한 후 가온을 중지하고, 하룻밤(약 12시간) 정치 후 침전된 CD를 분리하였다. 얻어진 추출물의 총 폴리페놀 함량의 변화를 분석하고, 관능검사를 수행하고 맛과 향기를 평가하여 표 4로 나타내었다.The reaction product to which the CD was added was stirred for 2 hours while maintaining 150 rpm, and the heating was stopped. After standing overnight (about 12 hours), the precipitated CD was separated. The change in total polyphenol content of the obtained extract was analyzed, sensory tests were performed, and the taste and aroma were shown in Table 4 below.
(mg/100g 추출물)Polyphenol content
(mg / 100g extract)
일반적으로는 신맛을 감소 및 중화시키기 위하여 과도한 설탕을 사용하거나, 제품에 함유되는 추출물의 함량을 줄일 수 있으나, 이는 제품의 에너지 함량은 증가되고 기능성 성분의 함량은 감소하는 결과를 초래하므로 소비자의 욕구를 충족시키지 못한다.In general, excessive sugar may be used to reduce and neutralize the sour taste, or the content of the extract contained in the product may be reduced, but this may result in an increase in the energy content of the product and a decrease in the content of the functional ingredient. Does not meet
표 4의 결과를 보면 CD를 사용한 결과 CD 첨가량이 증가하면 신맛과 향기 강도가 뚜렷하게 감소하는 경향을 나타내었다. 이것은 추출물에 함유된 신맛을 내는 구연산등의 유기산과 향기가 CD에 포접된 후, 최종적으로는 포접된 CD 복합체 침전물을 제거한 결과로 사료된다. 반면에 분석한 총 폴리페놀의 함량에는 큰 영향을 미치지 않았다.In the results of Table 4, the results of using the CD showed a tendency to decrease the sour taste and aroma intensity as the amount of CD added increased. This is believed to be the result of the inclusion of the acidic citric acid and the scent contained in the extract and the fragrance of the CD, and finally the inclusion of the CD complex sediment. On the other hand, there was no significant effect on the total polyphenol content analyzed.
따라서 혼합한 추출물의 신맛과 향기 강도를 감소시키기 위하여 산사, 진피, 모과추출물(50%:25%:25%)은 85%, CD는 15%의 중량비인 표 4의 D로 결정하였다.Therefore, in order to reduce the sourness and aroma intensity of the mixed extract was determined by D in Table 4, the weight ratio of hawthorn, dermis, Chinese quince extract (50%: 25%: 25%), CD is 15%.
2-2. 기초 배즙에 CD 처리한 혼합추출물 배합 및 평가2-2. Formulation and Evaluation of Mixed Extracts Treated with Basic Pear Juice
실시예 1-1의 배 착즙액에서 구연산 나트륨 0.25%와 솔비톨 1.25%를 첨가하여 원료 배 착즙액의 풍미를 개선한 기초 배즙을 사용하였다. 기초 배즙에 정제수를 가하여 희석한 배합물을 대조구로 하고, 정제수의 일부를 실시예 2의 표 4에서 제시된 CD 15% 첨가한 산사, 진피 및 모과 혼합추출물(표 4의 D)로 각각 10, 20, 30 및 40% 대체하여 제조한 배합물의 관능성을 평가하여 표 5로 나타내었다.In the juice of Example 1-1, 0.25% sodium citrate and 1.25% of sorbitol were added to improve the flavor of the raw juice. As a control, the mixture diluted by adding purified water to the basal pear juice was used as a control, and a portion of the purified water was added to the hawthorn, dermis, and Chinese quince mixed extract (D of Table 4) added with 15% CD shown in Table 4 of Example 2, respectively. The functionalities of the formulations prepared by replacing 30 and 40% were shown in Table 5.
(mg/100 g)Polyphenol content
(mg / 100 g)
대조구는 당도 12.5 브릭스의 풍미가 개선된 기초 배즙 2240 g(배합물의 56.0%)과 정제수 1760 g(배합물의 44.0%)을 첨가하여 제조한 당도 7.0 브릭스의 배 음료를 의미한다. 처리구는 대조구에서 사용한 정제수 1760 g의 중량 기준으로 실시예 2-1의 표 4에서 CD 15%를 처리하여 신맛과 향기가 제거된 3종의 혼합추출물을 정제수의 10 내지 40%에 해당하는 중량만큼 대체하여 혼합한 배합물이다. The control means a pear drink with a sugar content of 7.0 Brix prepared by adding 2240 g (56.0% of the blend) and 1760 g (44.0% of the blend) purified basal pear juice with improved flavor of 12.5 Brix. The treated group was treated with 15% CD in Table 4 of Example 2-1 based on the weight of 1760 g of purified water used in the control, and the three mixed extracts from which acidity and aroma were removed by the weight corresponding to 10 to 40% of purified water. It is an alternative blend.
표 5의 결과에서 확인할 수 있듯이 15% CD 처리한 산사, 진피, 모과추출물의 첨가량이 증가함에 따라서 당연히 총 폴리페놀 함량과 당도도 증가하였고, 특히 총 폴리페놀 함량은 크게 증가시킬 수 있으며, 함량 범위의 조절도 용이하였다.As can be seen from the results of Table 5, the total polyphenol content and sugar content increased naturally as the amount of 15% CD treated hawthorn, dermis and Chinese quince extract increased, and in particular, the total polyphenol content could be greatly increased, and the content range was It was also easy to adjust.
관능검사에서는 CD 처리한 산사, 진피, 모과추출물 배합비율이 증가되면 단맛, 신맛, 청량감 및 풍미는 대체로 완만하게 증가하는 경향을 보였으나 처리구 간의 차이는 크지 않았다. 반면에 배 향기 강도는 감소하는 경향을 나타내었다.In sensory evaluation, sweetness, sourness, refreshment, and flavor tended to increase slowly as the ratio of CD-treated hawthorn, dermis, and Chinese quince extract increased, but there was no significant difference between treatments. Pear aroma intensity, on the other hand, tended to decrease.
따라서 전반적인 기호성을 고려하면 15% CD 처리한 산사, 진피, 모과 추출물을 정제수에서 20 내지 30% 비율로 대체하여 혼합하는 것(표 5의 C)이 바람직하였다.Therefore, in consideration of overall palatability, it was preferable to replace 15% CD treated hawthorn, dermis, Chinese quince extract with 20-30% ratio in purified water and mix (Table 5C).
표 5의 C에 해당하는 배합물의 조성은 배 착즙액 55.16 중량%, 구연산 나트륨 0.14 중량%, D-솔비톨 0.70 중량%, CD 처리한 산사 추출물 4.40 중량%, CD 처리한 진피 추출물 2.20 중량%, CD 처리한 모과 추출물 2.20 중량% 및 정제수 35.2 중량%이다.The composition of the formulation corresponding to Table C is 55.16% by weight of pear juice, 0.14% by weight of sodium citrate, 0.70% by weight of D-sorbitol, 4.40% by weight of CD treated hawthorn, 2.20% by weight of CD treated dermis extract, CD 2.20% by weight of the treated Chinese quince extract and 35.2% by weight of purified water.
실시예 3: 정미성 아미노산의 보강Example 3: Enrichment of Tasteful Amino Acids
실시예 2-2의 표 5에서의 결과를 고려하면 단맛은 적당하였으나, 신맛과 풍미를 개선할 필요성이 있었다.Considering the results in Table 5 of Example 2-2, the sweetness was moderate, but there was a need to improve the sourness and flavor.
실시예 3에서는 실시예 2-2의 표 5에서 전체 기호성이 좋은 15% CD 처리한 산사, 진피 및 모과 혼합추출물을 20% 배합한 처리구(표 5의 C)를 선택하고, 선택된 배 음료의 정미성을 개선하기 위하여 아미노산을 첨가하여 평가하였다. In Example 3, in Table 5 of Example 2-2, a treatment group (C in Table 5) containing 20% of 15% CD-treated hawthorn, dermis and Chinese quince mixed extract having good overall taste was selected, and the selected pear beverage was selected. In order to improve aesthetics, amino acids were added and evaluated.
정미성 아미노산에는 L-아스파르트산 나트륨(Monosodium-L-aspartate, L-Isoleucine(L-이소류신), L-Threonone(L-트레오닌), L-tryptophane(L-트립토판), L-발린(Valine), Glycine(글리신), L-페닐 알라닌(Phenyl Alanine), DL-알라닌(Alanine), L-Arginine-L-Glutamate(L-아르기닌-L-글루탐산 염)등이 해당된다.Taste amino acids include L-aspartate, L-Isoleucine (L-isoleucine), L-Threonone (L-threonine), L-tryptophane (L-tryptophan), L-valine (Valine), Glycine (glycine), L-phenyl alanine (Phenyl Alanine), DL-alanine (Llanine), L-Arginine-L-Glutamate (L-arginine-L-glutamic acid salt), and the like.
이들 아미노산 중 L-아스파르트산 나트륨, L-발린, L-페닐 알라닌, DL-알라닌을 선정하고 이들의 상호 혼합비율은 1:1:1:1의 비율로 중량 단위로 혼합한 복합 아미노산을 0.2 내지 2.2 중량% 첨가하였다. 각각의 첨가에 따라 완성된 배 음료는 85℃에서 30분 동안 열처리 후 밀봉 및 냉각하였다. 처리별로 제조된 시료의 관능평가 결과는 표 6에 나타내었다.Among these amino acids, L-aspartic acid, L-valine, L-phenylalanine and DL-alanine are selected, and their mutual mixing ratio is 1: 1: 1: 1, and the complex amino acid mixed by weight unit is 0.2 to 2.2 wt% was added. Following each addition, the finished pear beverage was sealed and cooled after heat treatment at 85 ° C. for 30 minutes. The sensory evaluation results of the samples prepared for each treatment are shown in Table 6.
전반적인 맛을 개선하기 위하여 단맛이 나는 정미성 아미노산을 사용한 결과 맛이 순해지고 감칠맛이 생겨서 전체적인 풍미를 개선한 결과로 기호성이 상승하였다. 아미노산 중 발린과 페닐알라닌은 가열시 산뜻한 꽃향기를 생성하는 것으로 알려져 있다. 따라서 관능평가 결과에서도 평가되었듯이 표 6의 D에 긍정적인 향기가 강화된 것으로 평가되었다.In order to improve the overall taste, the taste was increased as a result of using a tasteful amino acid with a sweet taste, resulting in a mild taste and a rich taste. Among the amino acids, valine and phenylalanine are known to produce a fresh floral scent when heated. Therefore, as evaluated in the sensory evaluation results, it was evaluated that the positive scent was strengthened in Table D.
표 6의 D에 해당하는 배 음료의 조성은 배 착즙액 54.28 중량%, 구연산 나트륨 0.14 중량%, D-솔비톨 0.69 중량%, CD 처리한 산사 추출물 4.33 중량%, CD 처리한 진피 추출물 2.16 중량%, CD 처리한 모과 추출물 2.16 중량%, 아미노산 1.60 중량% 및 정제수 34.64 중량%이다.The composition of the pear beverage corresponding to D of Table 6 is 54.28% by weight of pear juice, 0.14% by weight of sodium citrate, 0.69% by weight of D-sorbitol, 4.33% by weight of CD-treated hawthorn extract, 2.16% by weight of CD-derived dermis extract, CD treated Chinese quince extract 2.16 wt%, amino acid 1.60 wt% and purified water 34.64 wt%.
실시예 4: 타우린 첨가Example 4: Taurine Addition
타우린은 아미노산의 일종으로 체내에서는 메치오닌을 전구물질로 하여 합성된다. 생리적 기능으로는 고혈압 예방, 심장질환 개선, 간 기능 개선, 시력 유지, 피로 회복에 유용한 성분이다. 성인의 체내 일일 생합성량은 100 내지 400 mg의 범위이고, 성인의 일일 평균 타우린 섭취량은 100 mg 정도이다. 생리적인 균형을 위하여 보충되어야 할 타우린 함량은 200 내지 1000 mg 정도이다.Taurine is an amino acid that is synthesized in the body using methionine as a precursor. Physiological functions are useful for preventing high blood pressure, improving heart disease, improving liver function, maintaining vision, and restoring fatigue. The daily biosynthesis of the body of the adult ranges from 100 to 400 mg, the average daily taurine intake of the adult is about 100 mg. The taurine content to be replenished for physiological balance is on the order of 200 to 1000 mg.
실시예 4에서는 실시예 3의 복합 아미노산을 1.6% 첨가한 배 음료(표 6의 D)를 선택하여, 기능성을 강화하기 위하여 선정된 표 6의 D 100 g 대비 타우린을 400, 800 및 1200 mg을 첨가한 배 음료의 풍미에 미치는 영향을 관능검사로 평가하여 표 7로 나타내었다.In Example 4, the pear drink (D of Table 6) to which 1.6% of the complex amino acid of Example 3 was added was selected, and 400, 800, and 1200 mg of taurine were compared to 100 g of D 100 of Table 6 selected for enhancing functionality. The effect on the flavor of the added pear beverage was evaluated by the sensory test and is shown in Table 7.
표 7의 관능평가에서 보듯이 타우린을 첨가하여도 관능평가에서는 뚜렷한 경향을 보이지 않았다. 다만 1200 mg으로 많이 첨가하면 전체적인 평가항목에서 다소간 영향을 미치는 것으로 평가되었다.As shown in the sensory evaluation of Table 7, the addition of taurine did not show a clear trend in the sensory evaluation. However, the addition of 1200 mg was evaluated to have some influence on the overall evaluation items.
합성된 타우린 자체는 좋은 맛을 내지 않지만 식품 속에서 서로 조화되면 감칠맛 혹은 정미성을 나타낸다. 다만 상기 배 음료에는 다른 아미노산을 강화하였으므로 타우린 1200 mg이 첨가되면 오히려 전반적인 관능평가 항목이 약간 감소하였다. 영양학적으로 타우린의 권장 섭취량은 약 1000 mg정도이나 더 많이 섭취하여도 필요량 이상은 담즙산과 결합하여 체외로 배설된다. 다만 본 발명에서는, 타우린은 기능성이 좋은 아미노산 소재이므로 제품의 기능성 강화를 위해 추가적으로 첨가하였다.Synthetic taurine itself does not taste good, but when blended with each other in food, it has a rich taste or taste. However, since the pear drink was strengthened with other amino acids, when the taurine 1200 mg was added, the overall sensory evaluation item decreased slightly. Nutritionally, the recommended intake of taurine is about 1000 mg, but even more is taken out of the body in combination with bile acids. In the present invention, however, taurine is an amino acid material having good functionality, and thus, taurine was added to enhance the functionality of the product.
Claims (15)
산사(Crataegus pinnatifida) 추출물 1.00 내지 14.00 중량%;
진피(Citrus unshiu Markovich) 추출물 0.01 내지 9.00 중량%;
모과(Chaenomeles sinensis, quince) 추출물 0.01 내지 9.00 중량%;
L-아스파르트산 나트륨, L-발린, L-페닐 알라닌 및 DL-알라닌 0.2 내지 2.2 중량%; 및
타우린(Taurine)을 배 음료 조성물 100 g당 200 내지 1200 mg;
을 포함하는 폴리페놀 및 아미노산 함량이 증강된 배 음료 조성물에 있어서,
상기 산사 추출물, 진피 추출물 및 모과 추출물은 사이클로덱스트린(cyclodextrin; 이하 CD)을 첨가하고 침전물을 제거하여 정제한 것인, 배 음료 조성물.Pear juice 50.00-59.00 weight percent;
1.00 to 14.00% by weight of an extract of Crataegus pinnatifida ;
0.01 to 9.00% by weight of Citrus unshiu Markovich extract;
0.01 to 9.00% by weight of Chaenomeles sinensis (quince) extract;
0.2 to 2.2 weight percent of L-aspartate, L-valine, L-phenylalanine and DL-alanine; And
Taurine from 200 to 1200 mg per 100 g of pear beverage composition;
In the pear beverage composition having an enhanced polyphenol and amino acid content comprising:
The hawthorn extract, dermis extract and Chinese quince extract is purified by adding cyclodextrin (hereinafter referred to as CD) and removing the precipitate.
배 착즙액을 포함하는 기초 배즙을 준비하는 기초 배즙 제조 단계;
사이클로덱스트린(cyclodextrin; 이하 CD)을 첨가하여 정제한, 산사(Crataegus pinnatifida) 추출물 30 내지 80 중량%, 진피(Citrus unshiu Markovich) 추출물 10 내지 35 중량% 및 모과(Chaenomeles sinensis, quince) 추출물 10 내지 35 중량%을 포함하는 혼합추출물을 제조하는 혼합추출물 제조 단계;
상기 기초 배즙과 혼합추출물을 배합하는 배합물 제조 단계;
상기 배합물에 L-아스파르트산 나트륨, L-발린, L-페닐 알라닌 및 DL-알라닌으로 이루어진 아미노산을 0.2 내지 2.2 중량% 첨가하는 아미노산 첨가 단계; 및
타우린(Taurine)을 배 음료 조성물 100 g당 200 내지 1200 mg 첨가하는 타우린 첨가 단계.Polyphenol and amino acid content-enhanced pear beverage composition comprising the following steps:
A basal pear preparation step of preparing a basal pear juice containing pear juice;
30 to 80% by weight of the extract of Crataegus pinnatifida , 10 to 35% by weight of Citrus unshiu Markovich extract and 10 to 35% of the Chaenomeles sinensis (quince) extract, purified by addition of cyclodextrin (CD) Mixed extract manufacturing step of producing a mixed extract comprising a weight%;
Formulation preparation step of combining the basic pear juice and the mixed extract;
Adding an amino acid comprising 0.2 to 2.2% by weight of an amino acid consisting of L-aspartate, L-valine, L-phenylalanine and DL-alanine to the combination; And
Taurine addition step of adding Taurine 200 to 1200 mg per 100 g of pear drink composition.
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| KR20000039764A (en) * | 1998-12-16 | 2000-07-05 | 이상수 | Method for preparing health drink |
| KR20010084854A (en) * | 2000-02-29 | 2001-09-06 | 문혜연 | Functional food containing extract of Platycodon grandiflorusjacqin A De Candolle and process and for preparation thereof |
| KR20060085323A (en) * | 2005-01-22 | 2006-07-26 | 나창수 | Anti-asthmatic food composition comprising extracts from natural herbal materials and pear and process for preparing the same |
| KR20090131720A (en) * | 2008-06-19 | 2009-12-30 | 동신대학교산학협력단 | Anti-hepatic cancer composition comprising extracts from pear and process for preparing the same |
| JP2010168318A (en) * | 2009-01-23 | 2010-08-05 | Pure Green Kk | Polyphenols preparation excellent in preservation stability |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000039764A (en) * | 1998-12-16 | 2000-07-05 | 이상수 | Method for preparing health drink |
| KR20010084854A (en) * | 2000-02-29 | 2001-09-06 | 문혜연 | Functional food containing extract of Platycodon grandiflorusjacqin A De Candolle and process and for preparation thereof |
| KR20060085323A (en) * | 2005-01-22 | 2006-07-26 | 나창수 | Anti-asthmatic food composition comprising extracts from natural herbal materials and pear and process for preparing the same |
| KR20090131720A (en) * | 2008-06-19 | 2009-12-30 | 동신대학교산학협력단 | Anti-hepatic cancer composition comprising extracts from pear and process for preparing the same |
| JP2010168318A (en) * | 2009-01-23 | 2010-08-05 | Pure Green Kk | Polyphenols preparation excellent in preservation stability |
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