KR102649086B1 - Manufacturing method of jelly comprising natural ingredient - Google Patents
Manufacturing method of jelly comprising natural ingredient Download PDFInfo
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- KR102649086B1 KR102649086B1 KR1020210155587A KR20210155587A KR102649086B1 KR 102649086 B1 KR102649086 B1 KR 102649086B1 KR 1020210155587 A KR1020210155587 A KR 1020210155587A KR 20210155587 A KR20210155587 A KR 20210155587A KR 102649086 B1 KR102649086 B1 KR 102649086B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- extract
- composition
- guarana
- Prior art date
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- 239000008274 jelly Substances 0.000 title abstract description 29
- 238000004519 manufacturing process Methods 0.000 title description 8
- 239000004615 ingredient Substances 0.000 title description 7
- 239000000203 mixture Substances 0.000 claims abstract description 54
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- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000000284 extract Substances 0.000 claims abstract description 33
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
본 발명은 (a) 과라나, 빌베리, 및 망고를 90 내지 100℃의 열수로 5시간 동안 추출하여 과라나 추출물, 빌베리 추출물, 및 망고 추출물을 제조하는 단계; (b) 테아닌 10 중량부, 과라나 추출물 20 중량부, 타우린 50 중량부, L-아르기닌 70 중량부, 빌베리 추출물 5 중량부, 및 망고 추출물 40 중량부를 혼합하여 집중력 향상용 조성물을 제조하는 단계; (c) 겔화제 10 중량부, 구연산 20 중량부, DL-사과산 7 중량부, 이소말토올리고당(IMO) 25 중량부, 및 물 200 중량부를 혼합하여 75 내지 90℃로 가열한 후, 집중력 향상용 조성물 80 중량부를 첨가하는 단계; 및 (d) 3 내지 5℃에서 6 내지 24시간 동안 응고시키는 단계;를 포함하는, 젤리의 제조방법에 관한 것이다.
본 발명의 방법에 따라 제조된 젤리는 맛과 식감이 우수하여 그 선호도가 높고, 산화적 스트레스로부터 뇌를 보호할 수 있는 항산화 효능 및 아세틸콜린 분해 억제를 통해 집중력 개선에 도움을 줄 수 있는 바, 남녀노소를 위한 영양 간식으로 널리 활용될 수 있다.The present invention includes the steps of (a) extracting guarana, bilberry, and mango with hot water at 90 to 100°C for 5 hours to prepare guarana extract, bilberry extract, and mango extract; (b) preparing a composition for improving concentration by mixing 10 parts by weight of theanine, 20 parts by weight of guarana extract, 50 parts by weight of taurine, 70 parts by weight of L-arginine, 5 parts by weight of bilberry extract, and 40 parts by weight of mango extract; (c) 10 parts by weight of gelling agent, 20 parts by weight of citric acid, 7 parts by weight of DL-malic acid, 25 parts by weight of isomaltooligosaccharide (IMO), and 200 parts by weight of water are mixed and heated to 75 to 90°C, then used to improve concentration. Adding 80 parts by weight of the composition; and (d) solidifying at 3 to 5°C for 6 to 24 hours.
The jelly prepared according to the method of the present invention is highly preferred due to its excellent taste and texture, and can help improve concentration through antioxidant effects that can protect the brain from oxidative stress and inhibition of acetylcholine breakdown. It can be widely used as a nutritious snack for people of all ages.
Description
본 발명은 다양한 천연 추출물 및 천연 원료를 이용한 젤리의 제조방법에 관한 것이다.The present invention relates to a method for producing jelly using various natural extracts and natural raw materials.
인간의 뇌 기능은 뇌 세포의 활성도가 높을 때 집중력 및 기억력이 높아지며, 노화가 진행될수록 또는 스트레스 등의 외적 요인에 의하여 그 기능이 감퇴된다. 그러나, 현대 사회는 경쟁 사회로써 끊임없는 학습을 요구하고 있으며, 집중력은 학습 능력에 있어서 가장 중요한 요소 중의 하나이다. 집중력은 모든 학습과 정보처리에 기초가 되는 기본적인 인지 능력으로서 이러한 능력이 부족하거나 장애를 갖게 되면 집중하는 것, 듣는 것, 그리고 기억하는 것에 어려움이 따른다. 집중력의 문제는 단순히 학업 성취의 문제만을 유발하는 것이 아니라, 주의가 산만하고 부주의하며, 충동적이고, 지나치게 활동적이며, 정서가 불안정하고, 낮은 자존감을 형성하게 되는데 이러한 문제가 심각해지면 학습하는 것, 일을 지속하는 것, 시작한 일을 끝마치는 것, 사회적 관계형성 및 대인 관계에도 영향을 미치게 된다.Human brain function improves concentration and memory when the activity of brain cells is high, but as aging progresses or due to external factors such as stress, those functions decline. However, modern society is a competitive society that requires constant learning, and concentration is one of the most important factors in learning ability. Concentration is a basic cognitive ability that is the basis for all learning and information processing, and if this ability is lacking or impaired, it leads to difficulties concentrating, listening, and remembering. Concentration problems not only cause problems with academic achievement, but also lead to inattentiveness, inattention, impulsiveness, hyperactivity, emotional instability, and low self-esteem. As these problems become more severe, it becomes difficult to study or work. It also affects continuing work, finishing what you start, forming social relationships, and interpersonal relationships.
이와 관련하여, 기억력 상실 및 학습능력의 상실 등의 인지기능 장애는 주로 대뇌 기저부의 아세틸콜린성 신경세포의 손상으로부터 비롯되며, 구체적으로, 뇌 세포 내에서 아세틸콜린의 공급이 저해되면 뇌의 기억 손실의 크게 영향을 미치게 되며 인지 기능이 저하된다는 연구가 보고된 바 있다 (Bulletin of Food Technology 22(1), 51-58). 그에 따라, 아세틸콜린 수용체에 대한 효능제(agonist), 아세틸콜린분해효소(AChE) 저해제 등 여러가지 작용 기전에 따라 아세틸콜린성 신경세포의 기능을 강화시켜 인지기능 향상에 도움을 줄 수 있는 약물이 개발되어 왔으며, 아세틸콜린 분해를 억제함을 통해 집중력 개선에 효과가 있는 약물들 또한 보고된 바 있다 (Current Neuropharmacology, 11(3), 315-335, 2013).In this regard, cognitive dysfunction, such as memory loss and loss of learning ability, mainly results from damage to acetylcholine neurons at the base of the cerebrum. Specifically, when the supply of acetylcholine within brain cells is impaired, memory loss in the brain occurs. Studies have reported that it has a significant impact and reduces cognitive function (Bulletin of Food Technology 22(1), 51-58). Accordingly, drugs that can help improve cognitive function by strengthening the function of acetylcholine neurons according to various mechanisms of action, such as agonists for acetylcholine receptors and inhibitors of acetylcholine enzyme (AChE), have been developed. Drugs that are effective in improving concentration by inhibiting the breakdown of acetylcholine have also been reported (Current Neuropharmacology, 11(3), 315-335, 2013).
한편, 겔(gel)상 제품인 젤리는 수분함량을 20% 내외로 함유한 당류 기호식품이다. 젤리는 당류와 겔화제를 혼합하여 농축 성형하여 굳힌 후 제조되며 겔화제의 종류에 따라 펙틴 젤리, 한천 젤리, 젤라틴 젤리, 전분 젤리 등으로 구분되어 다양한 조직감을 부여하므로 제조 공정에 따라서도 다양한 제품을 기대할 수 있다. 조직상으로 펙틴 젤리는 잘 끊어지고 약간의 씹힘성이 있으며, 젤라틴 젤리는 질기고 씹힘성이 뛰어나고, 전분 젤리는 다른 종류들에 비해 단단한 조직감이 특징이다 (J Korean Soc Food Sci Nutr 37(6), 792-797, 2008). 최근 소비자들은 단순한 젤리가 아닌 기능성식품 원료를 이용하여 관능 특성 및 건강 기능적 특성을 향상시킨 젤리를 선호하는 추세에 있으며, 그 제조 원료도 고급화, 다양화되고 있다.Meanwhile, jelly, a gel product, is a sugary food with a moisture content of around 20%. Jelly is manufactured by mixing sugar and gelling agent, concentrating, molding, and hardening. Depending on the type of gelling agent, it is divided into pectin jelly, agar jelly, gelatin jelly, starch jelly, etc. to give various textures, so various products can be made depending on the manufacturing process. You can expect it. Texturally, pectin jelly breaks easily and has a slight chewiness, gelatin jelly is tough and has excellent chewiness, and starch jelly has a harder texture compared to other types (J Korean Soc Food Sci Nutr 37(6), 792 -797, 2008). Recently, consumers have tended to prefer jellies with improved sensory and health functional properties using functional food raw materials rather than simple jellies, and the raw materials used to make them are becoming more advanced and diversified.
이러한 배경 하에, 본 발명자들은 테아닌 등의 천연 원료 및 과라나 추출물 등의 다양한 천연 추출물을 최적의 함량비로 혼합함으로써 우수한 항산화 활성 및 아세틸콜린 분해 억제 활성을 나타내는 것을 확인한 바, 집중력 향상을 위하여 간편하게 섭취할 수 있는 젤리 형태의 조성물을 개발하여 본 발명을 완성하였다.Against this background, the present inventors have confirmed that by mixing natural ingredients such as theanine and various natural extracts such as guarana extract at the optimal content ratio, it exhibits excellent antioxidant activity and acetylcholine decomposition inhibitory activity, making it easy to consume to improve concentration. The present invention was completed by developing a composition in the form of a jelly.
본 발명의 하나의 목적은 테아닌, 과라나 추출물, 타우린, L-아르기닌, 빌베리 추출물, 및 망고 추출물을 포함하는 집중력 향상용 젤리형 조성물을 제공하는 것이다.One object of the present invention is to provide a jelly-like composition for improving concentration containing theanine, guarana extract, taurine, L-arginine, bilberry extract, and mango extract.
본 발명의 다른 목적은 (a) 과라나, 빌베리, 및 망고를 열수 추출하는 단계; (b) 테아닌, 과라나 추출물, 타우린, L-아르기닌, 빌베리 추출물, 및 망고 추출물을 혼합하는 단계; 및 (c) 겔화제, 구연산, DL-사과산, 및 이소말토올리고당을 첨가한 후, 3-5℃에서 6 내지 24시간 동안 응고시키는 단계;를 포함하는, 집중력 향상용 젤리형 조성물의 제조 방법을 제공하는 것이다.Another object of the present invention is (a) hot water extraction of guarana, bilberry, and mango; (b) mixing theanine, guarana extract, taurine, L-arginine, bilberry extract, and mango extract; and (c) adding a gelling agent, citric acid, DL-malic acid, and isomaltooligosaccharide, and then solidifying at 3-5° C. for 6 to 24 hours. A method for producing a jelly-like composition for improving concentration, comprising: It is provided.
이를 구체적으로 설명하면 다음과 같다. 한편, 본 발명에서 개시된 각각의 설명 및 실시형태는 각각의 다른 설명 및 실시 형태에도 적용될 수 있다. 즉, 본 발명에서 개시된 다양한 요소들의 모든 조합이 본 발명의 범주에 속한다. 또한, 하기 기술된 구체적인 서술에 의하여 본 발명의 범주가 제한된다고 볼 수 없다.This is explained in detail as follows. Meanwhile, each description and embodiment disclosed in the present invention may also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in the present invention fall within the scope of the present invention. Additionally, the scope of the present invention cannot be considered limited by the specific description described below.
상기 목적을 달성하기 위한 본 발명의 하나의 양태는, 테아닌, 과라나 추출물, 타우린, L-아르기닌, 빌베리 추출물, 및 망고 추출물을 포함하는 집중력 향상용 젤리형 조성물을 제공한다.One aspect of the present invention for achieving the above object provides a jelly-like composition for improving concentration containing theanine, guarana extract, taurine, L-arginine, bilberry extract, and mango extract.
본 발명의 "젤리형 조성물"은, 겔화제가 수분과 결합하여 겔(gel)을 형성할 수 있는 당류 기호식품인 젤리의 제형을 가지는 조성물을 의미한다. 본 발명의 젤리형 조성물은 본 발명의 유효성분 외에 사용 목적 등에 따라 본 발명에 따른 목적을 저해하지 않는 범위 내에서 다른 성분들이 적절히 배합될 수 있다. 구체적으로, 감미료, 항균 성분, 방부 성분, 향료, 비타민, 산화아연 등을 추가로 포함할 수 있다.The “jelly composition” of the present invention refers to a composition having the formulation of jelly, a saccharide favorite food in which a gelling agent can combine with moisture to form a gel. In the jelly-like composition of the present invention, in addition to the active ingredient of the present invention, other ingredients may be appropriately mixed depending on the purpose of use, etc., within a range that does not impair the purpose of the present invention. Specifically, it may additionally include sweeteners, antibacterial ingredients, preservative ingredients, flavorings, vitamins, zinc oxide, etc.
본 발명의 "과라나(Paullinia cupana)"는 브라질 아마존 분지 원산의 무환자나무과 폴리니아속의 덩굴 식물이다. 과라나에는 헤오브로민(heobromine), 테오필린(theophylline), 카페인(caffeine), 아데닌(adenine) 및 잔틴(xanthine) 등의 성분이 함유되어 있으며, 그 성분 중 카페인은 커피 또는 녹차에 함유된 카페인과 달리 신경을 자극하지 않는 것으로 알려져 있다. 미국 식품의약국(FDA)은 과라나를 일반적으로 안정하다고 인정되는 물질(GRAS)로 지정하여 분류하고 있으며, 생리활성과 관련하여 변비, 설사, 소화불량, 신경통 등의 치료 효능, 항균 활성, 항노화 활성 등이 보고되었다. 과라나 추출물은 에너지 음료에 포함되어 제품화된 바 있으나, 과라나 추출물이 젤리의 제조에 이용되어 그 집중력 향상 용도에 대해서는 연구된 바 없다. "Guarana ( Paullinia cupana )" of the present invention is a vine plant of the genus Paullinia of the family Paullinia, native to the Amazon Basin of Brazil. Guarana contains ingredients such as heobromine, theophylline, caffeine, adenine, and xanthine. Among its ingredients, caffeine is similar to the caffeine contained in coffee or green tea. It is known that it does not otherwise stimulate nerves. The U.S. Food and Drug Administration (FDA) designates and classifies guarana as a substance generally recognized as safe (GRAS). In relation to its physiological activity, it has therapeutic efficacy for constipation, diarrhea, indigestion, neuralgia, etc., antibacterial activity, and anti-aging. activity has been reported. Guarana extract has been commercialized as an energy drink, but guarana extract is used in the manufacture of jelly and its use in improving concentration has not been studied.
본 발명에서 과라나 추출물은 카페인(caffein) 함량이 10 내지 30%일 수 있으며, 원료에 따라서 함량 차이가 있을 수 있으므로 적용 가능한 카페인 함량은 20 내지 25% 범위인 것이 바람직하다.In the present invention, the guarana extract may have a caffeine content of 10 to 30%, and since the content may vary depending on the raw material, the applicable caffeine content is preferably in the range of 20 to 25%.
본 발명에서 과라나 추출물은 10 내지 30 중량부 포함되는 것이 바람직하며, 그 함량이 10 중량부 미만인 경우에는 원하는 효능을 얻을 수 없고, 30 중량부 이하에서 최적의 효과를 얻을 수 있다. 본 발명의 구체적인 일 구현예에서는 과라나 추출물이 소량(5 중량부) 포함된 비교예 1 및 과라나 추출물이 과량(35 중량부) 포함된 비교예 2 조성물의 DPPH 소거능 및 AChE 저해능이 20 중량부 포함된 실시예 조성물에 비해 낮은 바, 과라나 추출물이 적절한 비율로 혼합되었을 때 더 뛰어난 효과를 나타냄을 알 수 있었다. In the present invention, the guarana extract is preferably contained in an amount of 10 to 30 parts by weight. If the content is less than 10 parts by weight, the desired effect cannot be obtained, and the optimal effect can be obtained at 30 parts by weight or less. In a specific embodiment of the present invention, the DPPH scavenging activity and AChE inhibitory activity of the compositions of Comparative Example 1, which contained a small amount (5 parts by weight) of the guarana extract, and Comparative Example 2, which contained an excessive amount (35 parts by weight) of the guarana extract, were 20 parts by weight. Since it was lower than the example composition, it was found that the guarana extract showed a more excellent effect when mixed in an appropriate ratio.
본 발명의 "빌베리(Vaccinium myrtillus, bilberry)"는 유럽블루베리로도 불리는 파란 빛깔의 식용 과일로써, 북유럽에서는 일반적으로 자연에서 직접 채취하여 잼이나 소스를 제조한다. 빌베리는 안토시아닌(anthocyanin) 색소를 다량 함유하고 있어 일반적으로 눈에 좋다고 알려져 있다 (Nutrition, Metabolism and Cardiovascular Diseases, 22(1), 72-80, 2012). 최근에는 유럽뿐만 아니라 일본과 미국에서도 건강식품이나 식품소재로써 널리 이용되고 있으며, 항산화 작용 및 혈관개선 작용 등에 대하여 보고되었다. 다만, 빌베리 추출물이 젤리의 제조에 이용되어 그 집중력 향상 용도에 대해서는 연구된 바 없다." Vaccinium myrtillus , bilberry" of the present invention is a blue-colored edible fruit also called European blueberry. In Northern Europe, it is generally collected directly from nature to make jam or sauce. Bilberry contains a large amount of anthocyanin pigment and is generally known to be good for the eyes (Nutrition, Metabolism and Cardiovascular Diseases, 22(1), 72-80, 2012). Recently, it has been widely used as a health food or food ingredient not only in Europe but also in Japan and the United States, and its antioxidant and blood vessel-improving effects have been reported. However, since bilberry extract is used in the manufacture of jelly, its use in improving concentration has not been studied.
본 발명의 "망고(Mangifera indica)"는 옻나무과(Anacardiaceae) 망고속(Mangifera)에 속하는 다년생의 열대과일이다. 완숙 망고에는 페놀 화합물, 베타카로틴, 비타민 C 및 미네랄과 같은 다양한 생리활성 화합물이 함유되어 있으며, 그 중 주된 성분인 mangiferin은 항염증, 항당뇨병, 면역 조절, 항종양과 같은 다양한 생리활성을 갖는 것으로 밝혀져 있다. 열대·아열대 과일은 이국적인 향미와 관능적 특성을 가지고 있을 뿐만 아니라 영양적 가치가 우수하며 생리활성물질이 다양하게 함유되어 있는 것으로 밝혀져 많은 연구들이 이루어지고 있으나, 망고 추출물이 젤리의 제조에 이용되어 그 집중력 향상 용도에 대해서는 연구된 바 없다.“Mango ( Mangifera indica )” of the present invention is a perennial tropical fruit belonging to the Mangifera genus of the Anacardiaceae family. Ripe mango contains various bioactive compounds such as phenolic compounds, beta-carotene, vitamin C, and minerals. Among them, mangiferin, the main ingredient, is known to have various physiological activities such as anti-inflammatory, anti-diabetic, immunomodulatory, and anti-tumor properties. It is revealed. Tropical and subtropical fruits not only have exotic flavors and sensory characteristics, but are also found to have excellent nutritional value and contain a variety of bioactive substances, and many studies are being conducted on them. However, mango extract is used in the manufacture of jelly to increase its concentration. There has been no research on its use for enhancement.
본 발명에서 용어 "추출물"은 용매와 추출 원료를 특정 조건 하에서 접촉시킴으로써 추출 원료에 함유된 유효성분으로 원료에 함유된 성분을 분리해 낼 수 있다면, 추출 방법이나 유효성분의 종류에 무관하게 모두 포함될 수 있다. 예컨대, 물이나 유기용매를 이용하여 원료로부터 용매에 용해되는 성분을 추출한 것, 원료의 특정 성분, 예컨대 오일과 같은 특정 성분만을 추출하여 얻어진 것 등을 모두 포함할 수 있다. 상기 추출물은 건조 후 분말화하거나, 열수 추출법, 에탄올 추출법 등 종래 알려진 다양한 추출법에 의해 수득할 수 있다. 상기 추출물은 물, 탄소수 1 내지 4개의 무수 또는 함수 저급 알코올, 아세톤, 석유에테르, 에틸아세테이트, 부틸아세테이트, 트리클로로메탄, 디클로로메탄, 클로로포름, 헥산 및 1,3-부틸렌글리콜로 이루어진 군으로부터 선택되는 하나 이상의 용매로 추출될 수 있다. 본 발명에서는 구체적으로, 90 내지 100℃의 열수로 5시간 동안 추출한 것일 수 있으나 이에 제한되지 않는다.In the present invention, the term "extract" refers to the active ingredient contained in the extraction raw material by contacting the solvent and the extraction raw material under specific conditions. If the component contained in the raw material can be separated, it is included regardless of the extraction method or type of active ingredient. You can. For example, it may include those obtained by extracting components soluble in the solvent from raw materials using water or an organic solvent, and those obtained by extracting only specific components of the raw materials, such as oil. The extract can be obtained by drying and powdering, or by various conventionally known extraction methods such as hot water extraction and ethanol extraction. The extract is selected from the group consisting of water, anhydrous or hydrous lower alcohols having 1 to 4 carbon atoms, acetone, petroleum ether, ethyl acetate, butyl acetate, trichloromethane, dichloromethane, chloroform, hexane, and 1,3-butylene glycol. It can be extracted with one or more solvents. In the present invention, it may specifically be extracted with hot water at 90 to 100°C for 5 hours, but is not limited thereto.
본 발명의 구체적인 일 구현예에서는, 과라나, 빌베리, 및 망고를 열수 추출한 추출물을 포함하는 조성물과, 100% 에탄올 추출한 추출물을 포함하는 조성물의 생리활성을 비교한 결과, 열수 추출물을 포함하는 실시예 1 조성물이 에탄올 추출물을 포함하는 비교예 5 조성물에 비하여 DPPH 소거능 및 acetylcholinesterase(AChE) 저해 활성이 높은 것을 확인하였다 (실험예 1 및 2). 즉, 추출 용매에 따라 본 발명 조성물의 효과에 영양을 미치며, 열수 추출물을 포함하는 경우 에탄올 추출물에 비하여 집중력 향상 효과가 더 높을 것임을 유추할 수 있다.In a specific embodiment of the present invention, as a result of comparing the physiological activity of a composition containing extracts obtained by hot water extraction of guarana, bilberry, and mango, and a composition containing extracts obtained by 100% ethanol extraction, Example 1 containing hot water extracts It was confirmed that the composition had higher DPPH scavenging ability and higher acetylcholinesterase (AChE) inhibitory activity than the composition of Comparative Example 5 containing ethanol extract (Experimental Examples 1 and 2). In other words, it can be inferred that the effect of the composition of the present invention is affected depending on the extraction solvent, and that the concentration improvement effect will be higher when the hot water extract is included compared to the ethanol extract.
본 발명의 과라나, 빌베리, 및 망고는 직접 채취하거나, 시중에 유통되는 상품을 구입하여 사용하는 등 그 입수 방법은 제한되지 않는다. 상기 과라나, 빌베리, 및 망고는 원물을 이용하거나, 건조물 또는 분말을 이용하는 등 유효성분을 추출할 수 있다면 그 형태는 제한되지 않는다.The method of obtaining the guarana, bilberry, and mango of the present invention is not limited, such as collecting them directly or purchasing and using commercially available products. The form of the guarana, bilberry, and mango is not limited as long as the active ingredients can be extracted using raw material, dried material, or powder.
본 발명의 "테아닌(theanine)"은 분자식 C7H14N2O3, Cas number 3081-61-6의 화합물로써, 그 분자 구조는 다음과 같다.“Theanine” of the present invention is a compound with the molecular formula C 7 H 14 N 2 O 3 and Cas number 3081-61-6, and its molecular structure is as follows.
상기 테아닌은 녹차에 풍부하게 함유되어 있는 아미노산으로, 뇌 신경세포에서 GABA의 수치를 올리고, 알코올성 간 손상을 완화할 수 있음이 보고되었다. 또한, 테아닌은 스트레스로 인한 긴장감 완화에 도움을 준다고 알려져 있으나, 테아닌이 젤리 조성물의 유효성분으로 포함되어 그 집중력 향상 용도에 대해서는 연구된 바 없다. 본 발명의 테아닌은 화학적 또는 미생물학적 방법으로 직접 합성하거나, 시중에 유통되는 상품을 구입하여 사용하는 등 그 입수 방법은 제한되지 않는다.Theanine is an amino acid abundantly contained in green tea, and it has been reported that it can increase the level of GABA in brain neurons and alleviate alcohol-related liver damage. In addition, theanine is known to help relieve tension caused by stress, but since theanine is included as an active ingredient in jelly compositions, its use in improving concentration has not been studied. The method of obtaining the theanine of the present invention is not limited, such as directly synthesizing it by chemical or microbiological methods or purchasing and using commercially available products.
본 발명의 "타우린(taurine, 2-aminoethanesulfonic acid)"은 분자식 C2H7NO3S, Cas number 107-35-7의 화합물로써, 그 분자 구조는 다음과 같다.“Taurine (2-aminoethanesulfonic acid)” of the present invention is a compound with the molecular formula C 2 H 7 NO 3 S and Cas number 107-35-7, and its molecular structure is as follows.
상기 타우린은 설폰기를 산기로 하는 황아미노산의 일종으로, 인체에 널리 분포되어 있으며, 특히 골격근, 심장근, 뇌하수체, 혈소판, 림프아세포, 신장 및 망막에 고농도로 분포되어 있다. 타우린은 삼투압 조절, 세포 증식, 칼슘의 유입과 유출, 당대사 촉진, 신경 흥분 조절, 해독 작용, 세포막 안정성과 망막색소, 상피세포 증식 촉진 등을 포함한 광범위한 기능을 가지고 있음이 알려져 있다. 다만, 타우린이 젤리 조성물의 유효성분으로 포함되어 그 집중력 향상 용도에 대해서는 연구된 바 없다.The taurine is a type of sulfur amino acid containing a sulfonic acid group, and is widely distributed in the human body, especially in high concentrations in skeletal muscle, cardiac muscle, pituitary gland, platelets, lymphoblasts, kidneys, and retina. Taurine is known to have a wide range of functions, including osmotic pressure regulation, cell proliferation, calcium inflow and outflow, stimulation of sugar metabolism, regulation of nervous excitement, detoxification, cell membrane stability, retinal pigment, and promotion of epithelial cell proliferation. However, taurine is included as an active ingredient in jelly compositions and its use in improving concentration has not been studied.
본 발명의 "L-아르기닌(L-arginine)"은 분자식 C6H14N4O2, Cas number 7200-25-1의 화합물로써, 그 분자 구조는 다음과 같다.“L-arginine” of the present invention is a compound with the molecular formula C 6 H 14 N 4 O 2 and Cas number 7200-25-1, and its molecular structure is as follows.
상기 L-아르기닌은 모든 생물체에 존재하는 조건부 필수 아미노산으로, 항동맥경화성 작용, 항산화 작용, 면역조절 기능, 상처치유, 신장질환 예방 및 방광염 치료 효과, 발기부전 치료, 성장호르몬 방출 촉진 작용과 근육 보존, 체지방 감소작용 등 다양한 효능이 보고되었다. 다만, L-아르기닌이 젤리 조성물의 유효성분으로 포함되어 그 집중력 향상 용도에 대해서는 연구된 바 없다.The L-arginine is a conditionally essential amino acid that exists in all living things, and has anti-atherosclerotic activity, antioxidant activity, immunomodulatory function, wound healing, kidney disease prevention and cystitis treatment effect, erectile dysfunction treatment, growth hormone release promotion effect, and muscle preservation. Various effects, such as body fat reduction effect, have been reported. However, since L-arginine is included as an active ingredient in the jelly composition, its use in improving concentration has not been studied.
본 발명의 조성물은 테아닌 10 중량부, 과라나 추출물 20 중량부, 타우린 50 중량부, L-아르기닌 70 중량부, 빌베리 추출물 5 중량부, 및 망고 추출물 40 중량부를 포함한다. 본 발명에서는 상기 테아닌, 과라나 추출물, 타우린, L-아르기닌, 빌베리 추출물, 및 망고 추출물의 혼합비에 따라 젤리형 조성물의 생리활성 및 젤리의 기호성에 미치는 영향에 대하여 평가하였다. 본 발명의 구체적인 일 구현예에서는, 테아닌 10 중량부, 과라나 추출물 20 중량부, 타우린 50 중량부, L-아르기닌 70 중량부, 빌베리 추출물 5 중량부, 및 망고 추출물 40 중량부를 포함하는 실시예 1의 조성물이 각 추출물을 상이한 중량비로 포함하는 비교예 3 조성물에 비하여 아세틸콜린 분해 억제능이 높았으며 (실험예 2), 각 추출물을 상이한 중량비로 포함하는 비교예 4 조성물에 비하여 맛에 대한 선호도가 높은 것을 확인하였다 (실험예 3). 즉, 본 발명은 집중력 향상용 젤리 형태의 조성물에 있어서, 그 영양성 및 기호성을 가장 높일 수 있는 최적화된 각 유효성분의 혼합비를 규명한 것에 그 특징이 있다.The composition of the present invention includes 10 parts by weight of theanine, 20 parts by weight of guarana extract, 50 parts by weight of taurine, 70 parts by weight of L-arginine, 5 parts by weight of bilberry extract, and 40 parts by weight of mango extract. In the present invention, the influence on the physiological activity and palatability of the jelly-like composition was evaluated according to the mixing ratio of the theanine, guarana extract, taurine, L-arginine, bilberry extract, and mango extract. In a specific embodiment of the present invention, the composition of Example 1 comprising 10 parts by weight of theanine, 20 parts by weight of guarana extract, 50 parts by weight of taurine, 70 parts by weight of L-arginine, 5 parts by weight of bilberry extract, and 40 parts by weight of mango extract. The composition had a higher ability to inhibit acetylcholine degradation than the composition of Comparative Example 3 containing each extract at a different weight ratio (Experimental Example 2), and had a higher preference for taste compared to the composition of Comparative Example 4 containing each extract at a different weight ratio. Confirmed (Experimental Example 3). In other words, the present invention is characterized by identifying the optimized mixing ratio of each active ingredient that can maximize nutritional value and palatability in a jelly-type composition for improving concentration.
본 발명의 조성물은 집중력뿐만 아니라 기억력을 증진시키는 것을 특징으로 한다. 기억력 상실 및 학습력 저하 등의 각종 인지장애는 주로 대뇌기저부의 아세틸콜린성 신경세포의 손상으로부터 기인된다. 구체적으로, 아세틸콜린 분해효소(acetylcholinesterase, AChE)는 acetylcholine을 분해하는 효소로써 이 효소로 인한 acetylcholine 부족 시 기억력 감퇴와 인지능력 부족 등 뇌기능 문제를 일으킨다. 이에, 본 발명에서는 조성물이 아세틸콜린 분해효소의 작용을 억제하여 아세틸콜린 분해를 억제함으로써 기억력 향상에 도움을 줄 수 있음을 확인하였다 (실험예 2). The composition of the present invention is characterized by improving memory as well as concentration. Various cognitive disorders, such as memory loss and reduced learning ability, are mainly caused by damage to acetylcholine neurons in the basal cerebrum. Specifically, acetylcholinesterase (AChE) is an enzyme that breaks down acetylcholine, and a lack of acetylcholine caused by this enzyme causes brain function problems such as memory loss and cognitive impairment. Accordingly, in the present invention, it was confirmed that the composition can help improve memory by inhibiting the decomposition of acetylcholine by inhibiting the action of acetylcholine degrading enzyme (Experimental Example 2).
본 발명의 다른 하나의 양태는 (a) 과라나, 빌베리, 및 망고를 열수 추출하는 단계; (b) 테아닌, 과라나 추출물, 타우린, L-아르기닌, 빌베리 추출물, 및 망고 추출물을 혼합하는 단계; 및 (c) 겔화제, 구연산, DL-사과산, 및 이소말토올리고당을 첨가한 후, 3-5 ℃에서 6 내지 24시간 동안 응고시키는 단계;를 포함하는, 집중력 향상용 젤리형 조성물의 제조 방법을 제공한다.Another aspect of the present invention includes (a) hot water extraction of guarana, bilberry, and mango; (b) mixing theanine, guarana extract, taurine, L-arginine, bilberry extract, and mango extract; and (c) adding a gelling agent, citric acid, DL-malic acid, and isomaltooligosaccharide, and then solidifying at 3-5° C. for 6 to 24 hours. A method for producing a jelly-like composition for improving concentration, comprising: to provide.
상기 용어 "과라나", "빌베리", "망고", "테아닌", "타우린", "L-아르기닌", "추출물", 및 "젤리형 조성물"에 대한 설명은 전술한 바와 같다.The description of the terms “guarana”, “bilberry”, “mango”, “theanine”, “taurine”, “L-arginine”, “extract”, and “jelly composition” are as described above.
본 발명의 겔화제는 물에 분산된 후 응고되어 겔 형태를 나타낼 수 있도록 하는 물질로써, 펙틴, 젤라틴, 한천, 알긴산, 곤약 분말, 및 카라기난 등을 사용할 수 있다. 본 발명에서는 젤라틴을 사용하였으나, 이에 제한되지 않는다.The gelling agent of the present invention is a substance that can be dispersed in water and then solidified to form a gel, and pectin, gelatin, agar, alginic acid, konjac powder, and carrageenan can be used. In the present invention, gelatin was used, but it is not limited thereto.
본 발명의 구연산, DL-사과산, 및 이소말토올리고당(IMO)은 감미료로써 포함될 수 있다. Citric acid, DL-malic acid, and isomaltooligosaccharide (IMO) of the present invention may be included as sweeteners.
본 발명의 젤리형 조성물은 구체적으로, 정제수 200 중량부에 겔화제 10 중량부를 넣어 녹인 후, 구연산 20 중량부, DL-사과산 7 중량부, 이소말토올리고당 25 중량부를 혼합 후 가열하고, 테아닌, 과라나 추출물, 타우린, L-아르기닌, 빌베리 추출물, 및 망고 추출물이 혼합된 혼합물 80 중량부를 첨가한 후, 4℃에서 12시간 응고하여 제조될 수 있다.Specifically, the jelly-like composition of the present invention is made by dissolving 10 parts by weight of a gelling agent in 200 parts by weight of purified water, mixing 20 parts by weight of citric acid, 7 parts by weight of DL-malic acid, and 25 parts by weight of isomaltooligosaccharide, then heating, and adding theanine and guarana. It can be prepared by adding 80 parts by weight of a mixture of extract, taurine, L-arginine, bilberry extract, and mango extract, and then solidifying at 4°C for 12 hours.
본 발명의 방법에 따라 제조된 젤리는 맛과 식감이 우수하여 그 선호도가 높고, 산화적 스트레스로부터 뇌를 보호할 수 있는 항산화 효능 및 아세틸콜린 분해 억제를 통해 집중력 개선에 도움을 줄 수 있는 바, 남녀노소를 위한 영양 간식으로 널리 활용될 수 있다.The jelly prepared according to the method of the present invention is highly preferred due to its excellent taste and texture, and can help improve concentration through antioxidant effects that can protect the brain from oxidative stress and inhibition of acetylcholine breakdown. It can be widely used as a nutritious snack for people of all ages.
이하 본 발명을 실시예를 통하여 보다 상세하게 설명한다. 그러나 이들 실시예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 국한되는 것은 아니다.Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples.
제조예 1. 집중력 향상용 조성물의 제조Preparation Example 1. Preparation of composition for improving concentration
본 발명의 테아닌, 과라나 추출물, 타우린, L-아르기닌, 빌베리 추출물, 및 망고 추출물을 포함하는 집중력 향상용 조성물은 다음 표 1의 중량비로 혼합하여 제조되었다. The composition for improving concentration containing theanine, guarana extract, taurine, L-arginine, bilberry extract, and mango extract of the present invention was prepared by mixing in the weight ratio shown in Table 1 below.
구체적으로, 과라나(Paullinia cupana), 빌베리(Vaccinium myrtillus), 및 망고(Mangifera indica) 원물을 준비하고, 각 원물 중량의 10배수의 증류수를 첨가하고, 5시간 동안 95℃의 온도에서 열수 추출을 진행하여 추출물을 제조하였다. 비교예 5 조성물의 경우, 열수 대신 100% 에탄올을 이용하여 추출된 추출물을 이용하여 제조하였다.Specifically, guarana ( Paullinia cupana ), bilberry ( Vaccinium myrtillus ), and mango ( Mangifera indica ) raw materials were prepared, distilled water 10 times the weight of each raw material was added, and hot water extraction was performed at a temperature of 95°C for 5 hours. An extract was prepared. In the case of Comparative Example 5, the composition was prepared using an extract extracted using 100% ethanol instead of hot water.
실험예 1. DPPH 소거 활성 평가Experimental Example 1. Evaluation of DPPH scavenging activity
산화적 스트레스에 의한 뇌 세포의 괴사는 단기적으로는 집중력 및 기억력의 저하 뿐만 아니라 장기적으로 뇌 기능의 저하를 일으킬 수 있다. DPPH(2,2-Diphenyl-1-picrylhydrazyl)는 과다하게 산화되면 산화 작용을 일으켜 염증 반응을 나타내는 물질이므로, 이들이 시험물질과 반응하여 활성화가 감소되면, 뇌에서도 그 활성이 감소되는 것으로 예측할 수 있다. 이에, 본 발명의 조성물이 항산화 효과를 갖는지를 확인하기 위하여 in vitro DPPH 자유라디칼 제거능을 평가하였다. Necrosis of brain cells caused by oxidative stress can cause short-term decline in concentration and memory as well as long-term decline in brain function. DPPH (2,2-Diphenyl-1-picrylhydrazyl) is a substance that causes oxidation when excessively oxidized and causes an inflammatory response. Therefore, if it reacts with the test substance and its activation is reduced, it can be predicted that its activity will also decrease in the brain. . Therefore, in order to confirm whether the composition of the present invention has an antioxidant effect, the in vitro DPPH free radical removal ability was evaluated.
구체적으로, 각 조성물 100μl에 100μm DPPH를 함유한 메탄올 용액 2ml를 가해 진탕하여 실온에서 10분간 방치한 후 분광광도계를 이용하여 517nm에서 흡광도를 측정하였다. Specifically, 2 ml of a methanol solution containing 100 μm DPPH was added to 100 μl of each composition, shaken, left at room temperature for 10 minutes, and the absorbance was measured at 517 nm using a spectrophotometer.
그 결과 상기 표 2에 나타난 바와 같이, 실시예 1 조성물을 처리하자 DPPH 소거 활성이 가장 현저히 증가한 것을 확인하였다. 그에 반해, 각 추출물을 에탄올 추출한 비교예 5 조성물의 자유라디칼 소거능은 다소 떨어지는 바, 빌베리 등의 천연물을 열수로 추출한 경우에 항산화 효능을 나타내는 유효성분들이 더 많이 추출되는 것임을 알 수 있었다. 또한, 과라나 추출물이 소량 포함된 비교예 1 조성물의 경우 DPPH 소거 활성이 가장 낮은 바, 본 발명의 과라나 추출물은 테아닌 등의 유효성분 및 다른 천연 추출물과 함께 젤리형 조성물에 포함되어 뇌의 산화적 스트레스 감소에 효과를 줄 수 있음을 알 수 있다.As a result, as shown in Table 2, it was confirmed that the DPPH scavenging activity increased most significantly when the composition of Example 1 was treated. On the other hand, the free radical scavenging ability of the composition of Comparative Example 5 in which each extract was extracted with ethanol was somewhat lower, and it was found that more active ingredients showing antioxidant efficacy were extracted when natural products such as bilberry were extracted with hot water. In addition, the composition of Comparative Example 1 containing a small amount of guarana extract had the lowest DPPH scavenging activity, and the guarana extract of the present invention was included in a jelly-like composition along with active ingredients such as theanine and other natural extracts to reduce oxidative stress in the brain. It can be seen that it can have a reduction effect.
실험예 2. Acetylcholinesterase(AChE) 저해 활성 평가Experimental Example 2. Acetylcholinesterase (AChE) inhibitory activity evaluation
알츠하이머성 치매로부터 유발되는 기억력 상실 및 학습력 저하 등 각종 인지장애는 주로 대뇌기저부의 acetylcholine성 신경세포의 손상으로부터 기인된다는 가설을 바탕으로, 본 발명의 조성물이 아세틸콜린 분해를 억제함으로써 기억력과 인식력을 향상시킬 수 있는지를 평가하였다. Based on the hypothesis that various cognitive disorders, such as memory loss and reduced learning ability caused by Alzheimer's dementia, are mainly caused by damage to acetylcholine neurons in the basal cerebrum, the composition of the present invention improves memory and cognition by inhibiting the decomposition of acetylcholine. It was evaluated whether it could be done.
구체적으로, AChE 저해활성 측정은 acetylcholine iodide를 기질로 사용하여 측정하였으며, 효소는 PC12 세포배양액을 2,000 rpm에서 6분간 원심분리 하여 상등액을 제거하고, 균질화를 위한 buffer(1M NaCl, 1% Triton X-100 혼합액에 10 mM Tris-HCl로 pH 7.2로 조정) 2mL를 첨가하여 Glass-Col homogenizer로 균질화한 후 균질화된 세포배양액을 12,000rpm에서 30분 동안 원심분리 하였으며, 그 상등액을 효소실험을 위하여 사용하였다. 모든 추출공정은 4℃에서 수행하였으며, 추출한 효소액의 단백질 함량을 측정하기 위하여 Quant-iTTM Protein Assay kit를 이용하여 측정하였다. 효소 10μL에 조성물 10μL를 넣어 37℃에서 15분간 pre-incubation 시킨 후, 반응 혼합물에 50 mM sodium phosphate buffer(pH 8.0)에 용해시킨 Ellman's reaction mixture 70μL를 첨가한 후 405nm에서 10분 동안 2분 간격으로 흡광도를 측정하였다.Specifically, AChE inhibitory activity was measured using acetylcholine iodide as a substrate, and the enzyme was centrifuged at 2,000 rpm for 6 minutes in PC12 cell culture to remove the supernatant, and then added to the buffer (1M NaCl, 1% Triton 2mL (adjusted to pH 7.2 with 10mM Tris-HCl) was added to the 100% mixture and homogenized with a Glass-Col homogenizer. The homogenized cell culture was centrifuged at 12,000rpm for 30 minutes, and the supernatant was used for enzyme experiments. . All extraction processes were performed at 4°C, and the protein content of the extracted enzyme solution was measured using the Quant-iTTM Protein Assay kit. Add 10 μL of the composition to 10 μL of enzyme and pre-incubate at 37°C for 15 minutes. Then, 70 μL of Ellman's reaction mixture dissolved in 50 mM sodium phosphate buffer (pH 8.0) was added to the reaction mixture, and then incubated at 405 nm for 10 minutes at 2-minute intervals. Absorbance was measured.
그 결과 상기 표 3에 나타난 바와 같이, 실시예 1 조성물은 AChE 저해 활성이 약 70.3%로 비교예 1 내지 5 조성물에 비하여 아세틸콜린 분해 억제 효능이 우수한 것을 알 수 있었다. 과라나 추출물이 소량(5 중량부) 포함된 비교예 1 및 과라나 추출물이 과량(35 중량부) 포함된 비교예 2 조성물은 AChE 저해능이 실시예 조성물에 비해 낮은 바, 과라나 추출물이 적절한 비율로 혼합되었을 때 더 뛰어난 효과를 나타냄을 알 수 있었다. 또한, 빌베리 등의 천연물을 에탄올 추출한 비교예 5 조성물 역시 AChE 저해능이 실시예 조성물에 비해 낮았는데, 이를 통해 각 천연물을 열수로 추출한 경우, 각 천연물에 함유된 아세틸콜린 분해 억제 효능과 관련된 유효성분들이 100% 에탄올로 추출한 경우에 비하여 더 많은 함량으로 추출된 것으로 유추할 수 있다.As a result, as shown in Table 3, the composition of Example 1 was found to have an AChE inhibitory activity of about 70.3%, which was superior to the compositions of Comparative Examples 1 to 5 in inhibiting acetylcholine degradation. The compositions of Comparative Example 1, which contained a small amount (5 parts by weight) of guarana extract, and Comparative Example 2, which contained an excessive amount (35 parts by weight) of guarana extract, had lower AChE inhibitory ability than the compositions of the Examples, so the guarana extract must have been mixed in an appropriate ratio. It was found that a more excellent effect was achieved. In addition, the composition of Comparative Example 5, which was an ethanol-extracted natural product such as bilberry, also had a lower AChE inhibitory ability than the example composition. This showed that when each natural product was extracted with hot water, the active ingredients related to the inhibitory effect of acetylcholine decomposition contained in each natural product were reduced. It can be inferred that a higher content was extracted compared to the case of extraction with 100% ethanol.
제조예 2. 집중력 향상용 젤리의 제조Preparation Example 2. Preparation of jelly for improving concentration
200g의 물을 중탕하면서 겔화제로써 10g의 카라기난(carrageenan)을 넣어 녹인 후, 구연산 20g, DL-사과산 7g, 및 이소말토올리고당(IMO) 25g을 넣어 80℃까지 가열하였다. 이어서, 각 실시예 및 비교예 조성물을 80g 첨가한 다음, 균일하게 혼합하고 이것을 밀폐용기에 넣어 상온에서 30분간 식힌 다음 4℃ 냉장고에서 12시간 성형하여 실시예 및 비교예 젤리를 제조하였다.After dissolving 10 g of carrageenan as a gelling agent in 200 g of water in a double boiler, 20 g of citric acid, 7 g of DL-malic acid, and 25 g of isomaltooligosaccharide (IMO) were added and heated to 80°C. Next, 80 g of each Example and Comparative Example composition was added, mixed uniformly, placed in an airtight container, cooled at room temperature for 30 minutes, and then molded in a 4°C refrigerator for 12 hours to prepare Example and Comparative Example jellies.
실험예 3. 관능 평가Experimental Example 3. Sensory evaluation
본 발명의 방법으로 제조된 젤리의 주관적인 기호도를 평가하기 위하여 실시예 및 비교예의 젤리를 대상으로 비교 관능평가를 실시하였다. 구체적으로, 성인남녀 20명을 대상으로 본 발명의 실시예 1 및 비교예 1 내지 5의 젤리를 섭취하도록 한 후, 30분 간 평가를 진행하였다. 주관적 효과 평가는 측정자가 느끼는 섭취 전후의 인지적 변화의 질문을 통하여 10점 척도로 평가하였으며, 변화 없음을 0점으로 하고, 확실한 기능성을 인지하였을 때 또는 선호도가 높을 때 10점을 체크하도록 하였다. 젤리의 맛, 집중력 향상 정도, 스트레스 해소, 및 전체적인 기호도 4가지 항목에 대하여 질문하였다. In order to evaluate the subjective preference of the jellies prepared by the method of the present invention, a comparative sensory evaluation was conducted on the jellies of Examples and Comparative Examples. Specifically, 20 adult men and women were asked to consume the jellies of Example 1 and Comparative Examples 1 to 5 of the present invention, and then evaluated for 30 minutes. The subjective effect was assessed on a 10-point scale through questions about the cognitive change felt by the evaluator before and after consumption, with 0 indicating no change and 10 being checked when clear functionality was recognized or preference was high. Questions were asked about four items: taste of the jelly, degree of improvement in concentration, stress relief, and overall preference.
그 결과 상기 표 4에 나타난 바와 같이, 실시예 1의 젤리가 전체적으로 높은 평가를 받았으며, 특히, 그 맛과 주관적인 집중력 향상에 대한 평가가 우수한 것을 알 수 있었다. 비교예 4 젤리의 경우, 맛과 주관적인 스트레스 해소 정도에 대한 평가가 낮았는데, 이는 망고 추출물이 상대적으로 소량 포함되어 관능적 평가에서 약간의 거부감이 나타나는 것으로 판단되었다. 또한, 과라나 추출물이 소량 포함된 비교예 1 젤리 및 과라나 추출물이 과량 포함된 비교예 2 젤리는 집중력 향상 및 스트레스 해소 정도에 대한 평가가 낮은 바, 주관적 평가에 있어서도 과라나 추출물의 바람직한 혼합비가 중요한 것을 알 수 있었다.As a result, as shown in Table 4 above, the jelly of Example 1 received a high overall evaluation, and in particular, it was found that the evaluation of its taste and subjective improvement in concentration was excellent. In the case of Comparative Example 4 jelly, the evaluation of taste and subjective stress relief was low, which was judged to be due to the fact that it contained a relatively small amount of mango extract, resulting in some resistance in sensory evaluation. In addition, Comparative Example 1 jelly containing a small amount of guarana extract and Comparative Example 2 jelly containing an excessive amount of guarana extract had low evaluations for improving concentration and relieving stress, and it was found that the preferred mixing ratio of guarana extract is important even in subjective evaluation. I was able to.
이상의 설명으로부터, 본 발명이 속하는 기술분야의 당업자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 이와 관련하여, 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허 청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention can be implemented in other specific forms without changing its technical idea or essential features. In this regard, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of the present invention should be construed as including the meaning and scope of the patent claims described below rather than the detailed description above, and all changes or modified forms derived from the equivalent concept thereof are included in the scope of the present invention.
Claims (1)
(b) 테아닌 10 중량부, 과라나 추출물 20 중량부, 타우린 50 중량부, L-아르기닌 70 중량부, 빌베리 추출물 5 중량부, 및 망고 추출물 40 중량부를 혼합하여 집중력 향상용 조성물을 제조하는 단계;
(c) 겔화제 10 중량부, 구연산 20 중량부, DL-사과산 7 중량부, 이소말토올리고당(IMO) 25 중량부, 및 물 200 중량부를 혼합하여 75 내지 90℃로 가열한 후, 집중력 향상용 조성물 80 중량부를 첨가하는 단계; 및
(d) 3 내지 5℃에서 6 내지 24시간 동안 응고시키는 단계;를 포함하는, 젤리의 제조방법.(a) extracting guarana, bilberry, and mango with hot water at 90 to 100°C for 5 hours to prepare guarana extract, bilberry extract, and mango extract;
(b) preparing a composition for improving concentration by mixing 10 parts by weight of theanine, 20 parts by weight of guarana extract, 50 parts by weight of taurine, 70 parts by weight of L-arginine, 5 parts by weight of bilberry extract, and 40 parts by weight of mango extract;
(c) 10 parts by weight of gelling agent, 20 parts by weight of citric acid, 7 parts by weight of DL-malic acid, 25 parts by weight of isomaltooligosaccharide (IMO), and 200 parts by weight of water are mixed and heated to 75 to 90°C, then used to improve concentration. Adding 80 parts by weight of the composition; and
(d) solidifying at 3 to 5°C for 6 to 24 hours.
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