KR20170090618A - A preparation method of jelly and beverage compositions containing Aronia extrac reduced tannin and L-arginine - Google Patents

A preparation method of jelly and beverage compositions containing Aronia extrac reduced tannin and L-arginine Download PDF

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KR20170090618A
KR20170090618A KR1020160011188A KR20160011188A KR20170090618A KR 20170090618 A KR20170090618 A KR 20170090618A KR 1020160011188 A KR1020160011188 A KR 1020160011188A KR 20160011188 A KR20160011188 A KR 20160011188A KR 20170090618 A KR20170090618 A KR 20170090618A
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arginine
aronia
jelly
weight
concentrate
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KR1020160011188A
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Korean (ko)
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KR101811122B1 (en
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배정식
안지혜
서태수
손일권
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주식회사 웰파인
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    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/06—Amino acid
    • A23V2250/0606—Arginine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2132—Other phenolic compounds, polyphenols

Abstract

The present invention relates to an antioxidant liquid composition for beverages and jelly, containing a liquid mixture consisting of L-arginine and astringent taste-reduced aronia as main ingredients. The antioxidant liquid composition contains, as main ingredients, the liquid mixture with enhanced antioxidant functionality, by mixing L-arginine and astringent taste-reduced aronia produced by treating tannase. By adding additional ingredients therein when needed, it is possible to provide antioxidant functional food compositions in a form of beverages or jelly.

Description

TECHNICAL FIELD The present invention relates to a method for preparing jelly or a beverage composition containing Aronia and L-arginine,

The present invention relates to an antioxidant food having an astringent taste-reduced arnoiotic liquid as an active ingredient and a method for producing the same. More particularly, the present invention relates to an antioxidant food containing a tannin (tannin) And an antioxidant-functional beverage and jelly based on a mixture of an Aronia solution and an L-arginine, wherein the component is decomposed to reduce the pungent taste, and a process for producing the same.

Aronia ( Aronia melanocarpa ) is a fruit of the berries belonging to the rose family and grows in northern America. Poland, the largest producer of Aronia, is the world's largest producer of agro-related products, such as Aronia concentrate, through aggressive cultivation of the Aronia industry and mechanization. In Asia, cultivation has been spreading to Japan and China over 30 years ago, and some cultivation is possible. Because cultivation area is growing rapidly in Korea recently, it is necessary to secure stable processing facilities and sales network to accommodate it.

       The content of anthocyanin, catechin, and polyphenols in the fruit of Aronia is remarkably higher than that of other berries. Especially, anthocyanin content is about 7 ~ 8g per kg, Of cranberry juice, 20 to 40 times of cranberry juice.

       In addition to vitamins A, C, E, B2, B6, B9 and B12, folic acid, quinic acid, phenolic acid, anthocyanin, tannin, catechin, quercitin, rutin, hesperidin, resveratrol, Calcium, iron, zinc, potassium, and manganese and has been found to contain a variety of organic minerals.

       Despite its excellent functionality, it is not easily ingested because of the hardness and thickness of the Aronia's seeds and shells, and due to the high catechin content of the catechins, which causes the animal to suffocate It is called black chokeberry in the sense of black berries.

        Domestic processing products of Aronia are primarily processed products such as liquids, rings and powders. Therefore, a variety of studies are required to utilize the functionality of Aronia.

       L-arginine is a conditional essential amino acid that is synthesized in the body to meet physiological needs when it is below normal, but when there are stresses, wounds, septicemia, burns, or diseases that damage L-arginine, It is a necessary conditional amino acid and needs to be ingested as food. In particular, it has been reported that children are required to consume arginine in addition to essential amino acids such as isoleucine, leucine, lysine, phenylalanine, methionine, threonine, tryptophan, valine and histidine.

       Nitric oxide produced from arginine in the human body is directly or indirectly related to the reaction of cells present in the body from cardiovascular, immune system, hormone and nervous system to almost all major diseases occurring in the human body, Prevention of hypertension due to function, prevention of aging and reduction of body fat due to the function of promoting the secretion of growth hormone, and the effect of alleviating rheumatoid arthritis.

       Especially, when arginine is ingested in children of growing age, growth hormone secretion is tripled, muscle is well developed and promotes growth, and vascular enlargement effect can improve cardiovascular disease, and it can be used as a preventive food for a new geriatric disease .

        Arginine promotes the production of hydroxyproline, which increases collagen formation and induces nitric oxide production, thereby increasing blood flow through blood vessel relaxation and supplying nutrients to new cells. This increases the production of nitrogen monoxide (NO) in the brain, It is also effective for learning ability and dementia.

Prior art relating to the present invention is disclosed in Korean Patent No. 10-1542303, which relates to a method for producing Aronia jam, which is artificially reduced to some extent by masking a bitter taste with a known compound cyclodextrin. However, no known jellies or beverage products based on a mixture of L-arginine and L-arginine, which are required to maintain the antioxidant function after removing the tannin component by enzymatic treatment of aronia.

 Accordingly, an object of the present invention is to provide a novel food of jelly or beverage type, and a method for producing the same, by adding L-arginine to aronia with reduced pungent taste, and further adding a supplementary ingredient such as gelatin or pectin thereto .

The above object of the present invention is achieved by a method for producing a fermented beverage comprising the steps of: 1 to 10% by weight enzyme treatment of tannase to 1 to 65 ° Brix of raw material of aronia; Adding 1 to 10% by weight of arginine to the liquid phase solution obtained in the above step to prepare a mixed solution; Adding an additional ingredient to the antioxidant-functional mixture solution obtained in the above step to prepare a jelly and beverage composition; And analyzing and evaluating the antioxidant activity of the food composition obtained above.

 The present invention has an excellent effect of providing an antioxidant-functional liquid beverage and a jelly food composition based on a mixture of Aronia and L-arginine with reduced sour taste.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a method for producing a processed product based on a mixture of Aronia and L-arginine according to the present invention.
2 is a graph showing the total phenol content of the Arrnia drink for the elderly according to the preparation example of the present invention.
FIG. 3 is a graph showing the total phenol contents of children's beverages, jelly, and Aronia jelly for the aged according to the production example of the present invention.
FIG. 4 is a graph showing DPPH radical scavenging activity of Arrionic drinks for the elderly according to the preparation example of the present invention.
FIG. 5 is a graph showing DPPH radical scavenging activity of a drink for children, jelly, and Aronia jelly for the aged according to the preparation example of the present invention.

The present invention provides a food composition based on a liquid mixture in which L-arginine, which is an antioxidant-functioning substance, is added to liquid ammonia having reduced pungent taste.

According to the present invention, the food composition exhibits antioxidative function.

According to the present invention, the raw materials contained in the raw materials can be selected from various food additives. In order to improve nutrition, it may be further added with various food additives such as saccharides including liquid fructose, inorganic salts, vitamins, oligosaccharides and various organic acids for food addition. In order to improve the flavor, the sweetener may include one or more saccharides selected from sucrose, glucose, maltose, fructose, isomerized sugar, stevioside and honey.

According to the present invention, the composition can be used as a jelly and beverage composition.

The present invention will be described in more detail with reference to the following specific examples, preparation examples and experimental examples. However, the scope of the present invention is not intended to be limited by these examples.

EXAMPLES Example 1 Preparation of Liquid Aerosol and Preparation of L-Arginine Addition Mixture.

For the preparation of liquid ammonia and for the preparation of L-arginine mixture, Aronia concentrate was used from Poland. Aronia is prepared by adjusting the 65 ° Brix Aronia concentrate to 1 to 65 ° Brix and adding 1 to 10 wt%, and most preferably 5 wt%, of tannase to the mixture at 40 ° C and 120 rpm at 2 ° C to reduce the astringent taste of aronia Followed by shaking for an hour to prepare an enzyme reaction solution. The enzyme reaction solution prepared by the above step was heated to 80 ° C or higher and deactivated for 5-10 minutes to prepare an Aronia concentrate with reduced pungent taste of the present invention. 1 to 10% by weight of L-arginine with respect to the total weight was added to the stock solution of Aronia to finally prepare a mixed solution of the present invention Aronia and L-arginine.

Example 2. Manufacture of Arrionic Beverage Composition for the Elderly.

Arginine concentrate 5 to 15% by weight, L-arginine 1 to 10% by weight, strawberry concentrate 1 to 10% by weight, blueberry concentrate 1 to 10% by weight and xanthan gum 0.2% To prepare a viscous liquid type beverage composition for the elderly. The ingredients ratio of each preparation of the present invention is shown in Table 1 below.

ingredient Production Example 1
(weight %) Production Example 2
(weight %) Production Example 3
(weight %) Production Example 4
(weight %) The inventive Aronia concentrate (56 Brix) 80 70 75 80 L-arginine 12 10 8 5 Strawberry concentrate 4.7 10 10 8 Blueberry concentrate 3.1 9.8 6.8 6.8 Xanthan gum 0.2 0.2 0.2 0.2 Sum 100 100 100 100

Example 3. Manufacture of Arrionic Beverage Composition for Children.

5 to 10% by weight of L-arginine, 6 to 11% by weight of a strawberry concentrate and 1 to 10% by weight of a blueberry concentrate were added to 70 to 80% by weight of the crude concentrate of Aronia produced by the method of Example 1, A drinkable type of beverage composition was prepared. The mixing ratios of ingredients in the respective preparation examples of the present invention are shown in Table 2 below. The blending ratio in Table 2 is a blend of compositions for children's beverages.

ingredient Production Example 5
(weight %) Production Example 6
(weight %) Production Example 7
(weight %) Production Example 8
(weight %) The inventive Aronia concentrate (13 Brix) 80 70 75 80 L-arginine 10 10 5 5 Strawberry concentrate 6 11 10 9 Blueberry concentrate 4 9 10 6 Sum 100 100 100 100

Example 4. Manufacture of jalousie for children.

1 to 5% by weight of L-arginine, 8 to 16% by weight of a strawberry concentrate, 6 to 13% by weight of a blueberry concentrate and 20 to 30% by weight of a sugar alcohol concentrate were added to 50 to 80% by weight of the concentrated concentrate of Aronia prepared in Example 1, 6% by weight of gelatin, 1% by weight of pectin, 1% by weight of citric acid and 1% by weight of whey protein powder were added to prepare jelly for children. The method of manufacturing jelly according to the present invention is the same as the method of producing chewing jelly using a mold mold. The compounding ratios of the respective preparation examples of the present invention are shown in Table 3 below.

ingredient Production Example 9
(weight %) Production Example 10
(weight %) Production Example 11
(weight %) Production Example 12
(weight %) The inventive Aronia concentrate (13 Brix) 42 37 52 42 L-arginine 5 5 One 5 Strawberry concentrate 8 16 8 12 Blueberry concentrate 6 13 6 10 Sugar 30 20 24 22 gelatin 6 6 6 6 pectin One One One One Citric acid One One One One Whey protein powder One One One One synthesis 100 100 100 100

Example 5. Manufacture of Aronia jelly for the elderly

5 to 10% by weight of L-arginine, 8 to 17% by weight of a strawberry concentrate, 1 to 15% by weight of a blueberry concentrate, 10 to 12% by weight of a sugar alcohol concentrate were added to 50 to 70% by weight of the concentrated concentrate of Aronia prepared in Example 1, 1% by weight of gelatin, 1% by weight of pectin and 1% by weight of citric acid were added to prepare jelly for the elderly. The jelly for the elderly of the present invention is a cup-shaped jelly, and is a floating jelly for the elderly. The formulation for each production example was formulated as shown in Table 4 below.

ingredient Production Example 13
(weight %) Production Example 14
(weight %) Production Example 15
(weight %) Production Example 16
(weight %) The inventive Aronia concentrate (13 Brix) 64 50 60 60 L-arginine 7 5 7 10 Strawberry concentrate 8 17 12 10 Blueberry concentrate 6 15 8 7 Sugar 12 10 10 10 gelatin One One One One pectin One One One One Citric acid One One One One synthesis 100 100 100 100

Experimental Example 1 Determination of total phenolic content.

Total polyphenol content was measured by the Folin-Denis method. 1 mL of 1N-Folin Ciocalteus reagent was added to 1 mL of aronia beverage and jelly prepared according to the methods of Examples 2 to 5 of the present invention, and the mixture was allowed to stand for 3 minutes, mixed with 1 mL of 10% Na 2 CO 3 solution After standing at room temperature for 1 hour, the absorbance was measured at 700 nm to quantify the total polyphenol content.

As a result, as shown in FIG. 2, the total polyphenol content increased from 2,206 mg% to 2,407 mg% when L-arginine was mixed with 56% Brix aroniae, which is an arnoi beverage composition, And the total phenol content of the prototype prepared by the method of Example 2 was increased to 2,249 ~ 2,590 mg%. Therefore, it has been confirmed that the use of L-arginine in the production of the inventive food of the present invention can be an effective ingredient for enhancing antioxidative function.

As can be seen from FIG. 3, the total polyphenol content increased from 447 mg% to 507 mg% when L-arginine was mixed with 13 ° Brix ascoria, which is an aronia jelly composition, The total phenolic content of children 's drinks was 539 ~ 564mg% and the total phenol content of children jelly was 514.24 ~ 544.24mg%. The antioxidative activity of chewing jelly for children was increased , The antioxidant activity of cup jelly for the elderly was only slightly decreased. As a result, it was confirmed that the formulation of L-arginine in the production of the Arrionic food of the present invention does not cause much difficulty in manufacturing the antioxidant-functioning food.

Experimental Example 2 Identification of DPPH radical scavenging activity.

DPPH radical scavenging activity was measured by Bios et al. (1958). 5 mL of DPPH was added to 0.5 mL of the sample prepared from the Arrioni beverage and jelly prepared by the method of Example 2, reacted for 30 minutes at room temperature and in a dark place, and the absorbance at 517 nm was measured. DPPH radical scavenging activity was calculated.

Figure pat00001

As shown in FIG. 4, the DPPH radical scavenging activity was increased from 43% to 45% at a concentration of 10 mg / mL when 56 ° Brix aroniae and L-arginine were mixed, It was confirmed that the antioxidative function was improved when the L-arginine was mixed with Aronia, and the DPPH radical scavenging ability of the beverage composition was increased to 46 ~ 52%.

As can be seen from FIG. 5, the DPPH radical scavenging activity increased from 28% to 31% at a concentration of 10 mg / mL when 13-Brix ascorbic acid and L-arginine were mixed as a composition for children's Aronia drink and Aronia jelly. It was confirmed that the antioxidative function was improved when the L-arginine was mixed with the L-arginine, and the DPPH radical scavenging ability of the beverage, the jelly and the jelly for the aged manufactured using the jelly and the beverage composition was maintained at 30 ~ 34% . As a result, it was confirmed that the antioxidant function was improved when L-arginine was mixed in the production of the Arrioni beverage and jelly of the present invention.

As described above, the present invention provides a liquid beverage and jelly having improved antioxidative function based on a mixture of Aroonia and L-arginine with reduced pungent taste and a method for producing the same, This is a very useful invention.

Claims (5)

Preparing a crude stock solution of reduced flavor by treating a tannase enzyme with an enriched concentrate; Adding 1 to 10% by weight of L-arginine to the crude arginia solution obtained in the above step to prepare an aqueous mixed solution; The method for producing the mixed aqueous solution of Arr.
[2] The method according to claim 1, wherein the crude stock solution comprises 1 to 65% by weight of an Aronia concentrate and 1 to 10% by weight of a tannase enzyme by shaking at 40 [deg.] C for 2 hours.
An antioxidant-functional food composition comprising a mixture of an Aronia solution and L-arginine, which is produced according to the method of claim 1 or 2, and which has reduced pungent taste, as an active ingredient.
The beverage composition of claim 3, wherein the food composition is a liquid type.
Wherein the food composition of claim 3 is jelly.


KR1020160011188A 2016-01-29 2016-01-29 A preparation method of jelly and beverage compositions containing Aronia extract reduced tannin and L-arginine KR101811122B1 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110150534A (en) * 2019-04-23 2019-08-23 沈阳农业大学 A kind of compound acerbity removing method of black fruit rib gland Sorbus alnifloria juice
KR20200074354A (en) * 2018-12-14 2020-06-25 대한민국(농촌진흥청장) Aronia drink with improved taste and the preparation method thereof
KR20210114305A (en) 2020-03-10 2021-09-23 전북대학교산학협력단 Treatment method for the reduction of Aronia bitter taset

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KR20220095490A (en) 2020-12-30 2022-07-07 고재칠 Manufacturing method for health supplement containing aronia extract
KR102491278B1 (en) 2022-03-11 2023-01-26 주식회사 아약 Food composition including red ginseng and arginine, and a method of preparing the same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200074354A (en) * 2018-12-14 2020-06-25 대한민국(농촌진흥청장) Aronia drink with improved taste and the preparation method thereof
CN110150534A (en) * 2019-04-23 2019-08-23 沈阳农业大学 A kind of compound acerbity removing method of black fruit rib gland Sorbus alnifloria juice
KR20210114305A (en) 2020-03-10 2021-09-23 전북대학교산학협력단 Treatment method for the reduction of Aronia bitter taset

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