KR20170128011A - Method for masking bitter taste of Momordica charantia - Google Patents
Method for masking bitter taste of Momordica charantia Download PDFInfo
- Publication number
- KR20170128011A KR20170128011A KR1020160059091A KR20160059091A KR20170128011A KR 20170128011 A KR20170128011 A KR 20170128011A KR 1020160059091 A KR1020160059091 A KR 1020160059091A KR 20160059091 A KR20160059091 A KR 20160059091A KR 20170128011 A KR20170128011 A KR 20170128011A
- Authority
- KR
- South Korea
- Prior art keywords
- barley
- malt
- bitter taste
- yeoju
- extract
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 24
- 244000302512 Momordica charantia Species 0.000 title claims abstract description 12
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 12
- 235000019658 bitter taste Nutrition 0.000 title abstract description 40
- 230000000873 masking effect Effects 0.000 title abstract description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 43
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 239000000284 extract Substances 0.000 claims description 27
- 235000013312 flour Nutrition 0.000 claims description 13
- 230000032683 aging Effects 0.000 claims description 8
- 210000004767 rumen Anatomy 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 241000209219 Hordeum Species 0.000 claims 7
- 240000005979 Hordeum vulgare Species 0.000 abstract description 36
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 8
- 238000011156 evaluation Methods 0.000 abstract description 5
- 239000000047 product Substances 0.000 description 30
- 239000000203 mixture Substances 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 12
- 229940041514 candida albicans extract Drugs 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 239000012138 yeast extract Substances 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 150000004684 trihydrates Chemical class 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
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- 239000002562 thickening agent Substances 0.000 description 2
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- 229940088594 vitamin Drugs 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
- JBYXPOFIGCOSSB-GOJKSUSPSA-N 9-cis,11-trans-octadecadienoic acid Chemical compound CCCCCC\C=C\C=C/CCCCCCCC(O)=O JBYXPOFIGCOSSB-GOJKSUSPSA-N 0.000 description 1
- 241001519451 Abramis brama Species 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
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- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
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- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
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- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 241000218984 Momordica Species 0.000 description 1
- 235000009815 Momordica Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229930185803 charantin Natural products 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 229940108924 conjugated linoleic acid Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- SQYPHCMLIZHTPW-LWIDLGQCSA-N momordicin-28 Chemical compound C([C@@]12C)CC(=O)C(C)(C)[C@@H]1CC[C@]1(C)[C@@H]2C=C[C@]2(O)[C@@H]3[C@@H](C)[C@H](C)CC[C@]3(COC)CC[C@]21C SQYPHCMLIZHTPW-LWIDLGQCSA-N 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000002378 plant sterols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000005239 tubule Anatomy 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 여주의 쓴맛 차폐 방법에 관한 것으로, 구체적으로, 엿기름 및 곡류 발효물을 제조한 다음, 여주와 혼합하는 단계를 포함하는 여주의 쓴맛 차폐 방법에 관한 것이다.
The present invention relates to a method for shielding the bitter taste of Yeoju, and more particularly, to a method for shielding bitter taste in Yeoju including a step of preparing malt and a fermented product of cereal and then mixing with the Yeoju.
여주(Momordica charantia)는 박과의 덩굴식물로 영어명으로 비터 멜론(bitter melon) 이라고 불리며, 줄기는 가늘고 길이 1 m까지 자라며 덩굴손으로 다른 물건을 감아서 올라간다. 열매는 박과이며 긴 타원형이고 양끝이 좁으며 혹 같은 돌기가 있고 황적색으로 익으면 불규칙하게 갈라져서 홍색 육질로 싸인 종자가 나온다. 열매가 여지와 비슷하므로 여주라고 불린다. 어린 열매와 홍색 종피(種皮), 종자는 약용으로 사용한다. 최근에는 당뇨병의 치료에도 사용될 수 있음이 보고된 바 있다(Miura T. et al., J. Nutr. Sci. Vitaminol., 47(5), 340-344, 2001; Grover JK. et al., J. Ethnopharmacol., 76(3), 233-238, 2001).
Momordica charantia ) is a vine plant of bark and is called bitter melon in English name. The stem is thin and grows up to 1 m in length, and clings to other things with a tendril. The fruit is long, elliptical, narrow in both ends, with lumpy protrusions, and irregularly ripened in yellowish red, resulting in seeds shrunken in red flesh. The fruit is called Yeoju because it is similar to open space. Young fruit, red seed coat and seeds are used for medicinal purposes. Recently, it has been reported that it can be used for the treatment of diabetes (Miura T. et al., J. Nutr. Sci. Vitaminol., 47 (5), 340-344, 2001; Grover JK et al., J Ethnopharmacol., 76 (3), 233-238, 2001).
여주의 생리활성 물질로는 식물성 스테롤에 속하는 모몰데신(momordicin), 카란틴(charantin), 공액리놀레산(conjugated linoleic acid)이 알려져 있다. 또한, 여주엔 비타민C가 100 g 중 120 mg함유되어 있으며, 이는 딸기의 80 mg, 양배추의 40 mg, 레몬의 90 mg에 비해 크게 높을 뿐만 아니라, 여주의 비타민C는 수분이 많은 과육에 들어 있기 때문에 가열해도 거의 파괴되지 않는 안정하다. 다만, 상기와 같이 여주의 다양한 생리활성 물질이 다량 포함되어 있음에도 여주의 특유의 쓴맛으로 인해 여주를 간편하게 섭취하는 것이 어려울 실정이다.
As a physiologically active substance of Yeoju, momordicin, charantin, and conjugated linoleic acid belonging to plant sterols are known. In addition, Yeoju contains 120 mg of 100 g of vitamin C, which is significantly higher than 80 mg of strawberry, 40 mg of cabbage, and 90 mg of lemon, and Vitamin C in Yeoju is contained in juicy pulp Therefore, even if heated, it is hardly broken. However, even though a large amount of various physiologically active substances of Yeoju are contained as mentioned above, it is difficult to easily ingest Yeoju due to the unique bitter taste of Yeoju.
한편, 여주의 쓴맛을 제거하는 종래기술로, 대한민국 공개특허 제10-2015-0075019호에는 여주 분말, 현미 분말 및 탈지 분유를 혼합하고, 발효 베이스로 발효시켜 과립형 여주 유산발효 식품을 제조하는 방법 및, 상기 방법으로 제조된 여주 유산발효 식품은 여주의 쓴맛이 차폐됨을 개시하고 있고, 대한민국 공개특허 제10-2015-0007429호에는 여주 농축액을 이용한 여주 요구르트는 여주의 쓴맛이 경감됨을 개시하고 있으나, 상기 방법은 여주의 쓴맛을 다른 맛으로 숨길 뿐, 여주의 쓴맛이 입안에 맴돌며, 향미가 떨어지는 문제점이 있어, 여주의 쓴맛을 완벽히 차폐하여 여주를 간편하게 섭취하는 방법이 필요한 실정이다.
On the other hand, Korean Patent Laid-Open Publication No. 10-2015-0075019 discloses a method for producing a granular type fermented lactic acid fermented food by mixing yeast powder, brown rice powder and skimmed milk powder and fermenting them as a fermentation base, And Korean Patent Laid-Open No. 10-2015-0007429 discloses that yogurt yogurt using Yaju concentrate is alleviated bitter taste of Yeoju, The above method has a problem that the bitter taste of Yeoju is hidden by other tastes, the bitter taste of Yeoju revolves around the mouth, and the flavor is lowered. Thus, it is necessary to provide a method of easily eating Yeoju by completely shielding the bitterness of Yeoju.
이에, 본 발명자들은 여주의 쓴맛을 차폐하는 방법을 개발하기 위하여 노력한 결과, 엿기름 및 보리 발효물을 여주와 혼합한 후, 관능평가를 수행한 결과, 여주의 특유의 쓴맛은 완벽히 제거될 뿐만 아니라, 여주 고유의 맛, 향, 종합적 기호도는 모든 부분에서 유의적인 높은 점수결과를 획득함으로써, 상기 방법을 여주의 쓴맛을 차폐하는 방법으로 유용하게 사용될 수 있음을 밝힘으로써, 본 발명을 완성하였다.
The present inventors have made efforts to develop a method of shielding the bitter taste of Yeoju. As a result, the inventors have found that when the malt and the barley fermented product are mixed with Yeoju and subjected to sensory evaluation, the bitter taste of Yeoju is completely removed, The present inventors have completed the present invention by finding out that the method of the present invention can be effectively used as a method of shielding the bitter taste of Yeoju by acquiring a high score in all portions of the Yeoju taste, aroma, and overall preference.
본 발명의 목적은 여주(Momordica charantia)의 쓴맛을 차폐하는 방법, 및 상기 방법으로 제조된 쓴맛이 개선된 여주 추출물을 제공한다.
SUMMARY OF THE INVENTION [ 0006] charantia ) and an improved bitter taste extract prepared by the above method.
상기 목적을 달성하기 위하여, 본 발명은 In order to achieve the above object,
1) 엿기름 및 보리를 물에 침지시키는 단계;1) immersing malt and barley in water;
2) 상기 단계 1)의 물에 침지된 엿기름 및 보리를 숙성시켜 발효물을 제조하는 단계;2) aging the malt and barley immersed in the water of step 1) to produce a fermented product;
3) 상기 단계 2)의 발효물에 여주(Momordica charantia) 추출물을 첨가하는 단계를 포함하는 여주 쓴맛 차폐 방법을 제공한다.3) To the fermented product of step 2) was added Momordica provides a bitter gourd shielding method comprising the step of adding a charantia) extract.
아울러, 본 발명은 상기 방법으로 제조된 쓴맛이 제거된 여주 추출물을 제공한다.
In addition, the present invention provides a bitter-tasted rumen extract prepared by the above method.
본 발명은 여주(Momordica charantia)의 쓴맛 차폐 방법에 관한 것으로, 엿기름 및 보리 발효물을 여주와 혼합한 후, 관능평가를 수행한 결과, 여주의 특유의 쓴맛은 완벽히 제거될 뿐만 아니라, 여주 고유의 맛, 향, 종합적 기호도는 모든 부분에서 유의적인 높은 점수결과를 나타내므로, 상기 방법을 여주의 쓴맛을 유의적으로 차폐하는 방법으로 유용하게 사용될 수 있다.
The invention gourd (Momordica charantia ). After mixing the fermented malt and barley fermented with Yeoju, the sensory evaluation was performed. As a result, not only the bitter taste of Yeoju was completely removed but also the taste, Can be used effectively as a method for significantly shielding the bitterness of Yeoju.
이하, 본 발명을 상세히 설명한다.
Hereinafter, the present invention will be described in detail.
본 발명은 1) 엿기름 및 보리를 물에 침지시키는 단계;The present invention relates to: 1) immersing malt and barley in water;
2) 상기 단계 1)의 물에 침지된 엿기름 및 보리를 숙성시켜 발효물을을 제조하는 단계;2) aging the malt and barley immersed in the water of step 1) to prepare a fermented product;
3) 상기 단계 2)의 발효물에 여주(Momordica charantia)를 첨가하는 단계를 포함하는 여주 쓴맛 차폐 방법을 제공한다.3) To the fermented product of step 2) was added Momordica charantia ) to the bitter taste.
상기 단계 1)의 보리는 보리가루 또는 보리겨인 것이 바람직하고, 엿기름 및 보리는 1: 0.2 내지 1.5 중량비로 물에 침지시키는 것이 바람직하나 이에 한정되지 않는다.The barley in step 1) is preferably barley powder or barley bran, and malt and barley are preferably immersed in water at a weight ratio of 1: 0.2 to 1.5, but are not limited thereto.
상기 단계 2)의 숙성은 50 내지 60℃에서 4 내지 6시간 숙성시키는 것이 바람직하고, 숙성 후, 80 내지 120℃에서 3 내지 8분 추가적으로 가열하는 것이 바람직하나 이에 한정되지 않는다.The aging in step 2) is preferably aged at 50 to 60 캜 for 4 to 6 hours, and after aging, the aging is further heated at 80 to 120 캜 for 3 to 8 minutes, but is not limited thereto.
상기 단계 3)의 발효물은 여주 추출물을 특이적으로 쓴맛을 차폐하는 것이 바람직하며, 기존 쓴맛으로 인해 섭취가 용이하지 않는 삼채의 경우, 본 발명과 동일한 방법을 이용하더라도, 삼채 특유의 쓴맛은 개선되지 않으므로, 본 발명은 발효물은 여주 특이적인 것이 바람직하다.The fermented product of step 3) preferably shields the bitter taste of Yeoju extract. In the case of a triple dish which is not easy to ingest due to the conventional bitter taste, even if the same method as the present invention is used, . Therefore, it is preferable that the fermentation product of the present invention is peculiar to pestle.
상기 단계 3)의 여주는 여주 자체, 여주 분말, 여주 추출물인 것이 바람직하고, 여주 열수 또는 냉수 추출물인 것이 보다 바람직하며, 여주 열수 추출물인 것이 가장 바람직하다.Preferably, the yeast extract of step 3) is Yeoju itself, Yeoju powder, Yeoju extract, Yeoju hot water or cold water extract, and most preferably Yeoju hot water extract.
상기 여주 열수 추출물은 분쇄된 여주에 증류수를 가한 다음, 100℃의 열탕에서 가열하여 추출하는 것이 바람직하다.It is preferable to add distilled water to the crushed Yeoju hot water extract and then heat it by heating in a hot water at 100 ° C.
상기 단계 3)의 여주 발효물 및 여주 추출물은 1: 0.5 내지 1.5 중량비로 혼합하는 것이 바람직하고, 1:1 중량비로 혼합하는 것이 보다 바람직하다.
The fermented fermented product of step 3) and the fermented milk extract are preferably mixed at a ratio of 1: 0.5 to 1.5, more preferably 1: 1.
본 발명의 구체적인 실시예에서, 본 발명자들은 엿기름 및 보리 발효물, 또는 엿기름 및 보리겨 발효물을 각각 제조한 다음, 여주 추출물과 혼합하여 혼합물을 제조하였다.In a specific embodiment of the present invention, the present inventors prepared fermented malt and barley fermented products, or fermented malt and barley fermented products, respectively, and then mixed them with the extract of Yeast extract to prepare a mixture.
또한, 본 발명자들은 상기 삼채를 이용하여 상기 동일한 방법으로 혼합물을 제조하였다.Further, the present inventors prepared the mixture in the same manner as above using the above-mentioned triplex.
또한, 본 발명자들은 상기 혼합물의 쓴맛 차폐효과를 관능평가를 이용하여 확인한 결과, 엿기름 및 보리가루 발효물, 또는 엿기름 및 보리겨 발효물을 여주 추출물과 혼합할 경우, 쓴맛 차폐가 우수할 뿐 아니라, 여주 맛 및 향, 및 종합적 기호도가 우수한 것을 확인하였으며, 여주와 더불어 쓴맛으로 인해 섭취가 용이하지 않은 삼채의 경우에는 유의한 쓴맛 차폐 효과를 나타내지 못함을 확인하였다. 즉, 엿기름 및 보리가루 발효물, 또는 엿기름 및 보리겨 발효물은 여주에 특이적으로 쓴맛을 차폐하는 효과를 나타내므로, 상기 발효물을 여주 쓴맛을 제거하는데 유용하게 사용될 수 있음을 확인하였다(표 1 참조).The inventors of the present invention found that when the fermented product of malt and barley flour, or fermented product of malt and barley was mixed with the extract of Yeast extract, the bitter taste was shielded, Flavor and aroma, and overall acceptability. Also, it was confirmed that, in addition to Yeoju, the bitter taste was not effective in preventing the bitter taste when the food was not easy to ingest. That is, the fermented product of malt and barley flour, or fermented product of malt and barley fermented product showed a specific effect to mask the bitter taste in the fermented product, thus confirming that the fermented product can be effectively used for eliminating bitter taste 1).
따라서, 본 발명의 여주의 쓴맛 차폐 방법은 여주의 쓴맛을 유의적으로 차폐하고, 맛, 향 등의 기호성을 높여, 소비자로 하여금 여주의 다양한 생리활성 성분을 용이하게 섭취하게 할 수 있어, 국민 건강 유지에 이점을 가진다.
Therefore, the bitter taste masking method of the present invention can significantly block the bitter taste of Yeoju and enhance the palatability such as taste, aroma, etc., so that consumers can easily take various physiologically active ingredients of Yeoju, It has an advantage in maintenance.
아울러, 본 발명은 본 발명의 제조된 쓴맛이 제거된 여주 추출물을 제공한다.
In addition, the present invention provides the prepared bitter-tanned rumen extract of the present invention.
본 발명의 쓴맛이 제거된 여주 추출물은 다양한 식품에 첨가될 수 있고, 식품의 종류에는 특별한 제한은 없다. 상기 쓴맛이 제거된 여주 추출물을 첨가할 수 있는 식품의 예로는 드링크제, 육류, 소시지, 빵, 비스킷, 떡, 초콜릿, 캔디류, 스낵류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 알코올 음료 및 비타민 복합제, 유제품 및 유가공 제품 등이 있으며, 통상적인 의미에서의 건강기능식품을 모두 포함한다.The bitter-tasted rumen extract of the present invention can be added to various foods, and the kind of food is not particularly limited. Examples of foods in which the bitter tasted yoghurt extract can be added include dairy products including drinks, meat, sausages, bread, biscuits, rice cakes, chocolates, candies, snacks, confectionery, pizza, ramen noodles, other noodles, gums, Products, various soups, beverages, alcoholic beverages and vitamin complexes, dairy products and dairy products, and includes health functional foods in a conventional sense.
본 발명의 쓴맛이 제거된 여주 추출물은 식품에 그대로 첨가하거나 다른 식품 또는 식품 성분과 함께 사용될 수 있고, 통상적인 방법에 따라 적절하게 사용될 수 있다. 유효 성분의 혼합량은 그의 사용 목적(예방 또는 개선용)에 따라 적합하게 결정될 수 있다. 일반적으로, 건강기능식품 중의 쓴맛이 제거된 여주 추출물의 양은 전체 식품 중량의 0.1 내지 90 중량부로 가할 수 있다. 그러나 건강 및 위생을 목적으로 하거나 또는 건강 조절을 목적으로 하는 장기간의 섭취의 경우에는 상기 양은 상기 범위 이하일 수 있으며, 안전성 면에서 아무런 문제가 없기 때문에 유효성분은 상기 범위 이상의 양으로도 사용될 수 있다.The bitter-tasted rumen extract of the present invention can be added directly to the food or can be used together with other food or food ingredients, and can be suitably used according to conventional methods. The amount of the active ingredient to be mixed can be suitably determined according to the intended use (for prevention or improvement). Generally, the amount of the bitter taste-removed Yeast extract in the health functional food may be 0.1 to 90 parts by weight of the total food weight. However, in the case of long-term intake intended for health and hygiene purposes or for the purpose of controlling health, the amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount exceeding the above range.
본 발명에 따른 건강식품 조성물이 음료 조성물인 경우, 지시된 비율로 필수 성분으로서 상기 쓴맛이 제거된 여주 추출물을 함유하는 외에는 다른 성분에는 특별한 제한이 없으며 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 상술한 천연 탄수화물의 예는 모노사카라이드, 예를 들어, 포도당, 과당 등; 디사카라이드, 예를 들어 말토스, 슈크로스 등; 및 폴리사카라이드, 예를 들어 덱스트린, 시클로덱스트린 등과 같은 통상적인 당, 및 자일리톨, 소르비톨, 에리트리톨 등의 당알콜이다. 상술한 것 이외의 향미제로서 천연 향미제(타우마틴, 스테비아 추출물(예를 들어 레바우디오시드 A, 글리시르히진 등) 및 합성 향미제(사카린, 아스파르탐 등)를 유리하게 사용할 수 있다. 상기 천연 탄수화물의 비율은 본 발명의 조성물 100 당 일반적으로 약 1 내지 20 g, 바람직하게는 약 5 내지 10 g이다.When the health food composition according to the present invention is a beverage composition, there are no particular limitations on other components other than those containing the bitter-tasted rumen extract as an essential ingredient in the indicated ratios, and various flavors or natural carbohydrates Or the like as an additional component. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And polysaccharides, for example, conventional sugars such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. Natural flavors (tau martin, stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used as flavors other than those described above The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 10 g per 100 of the composition of the present invention.
또한, 본 발명에 따른 건강식품 조성물은 여러 가지 영양제, 비타민, 광물(전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제(치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올, 탄산음료에 사용되는 탄산화제 등을 함유할 수 있다. 그 밖에 천연 과일 쥬스 및 과일 쥬스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다. In addition, the health food composition according to the present invention can be used as a nutritional supplement, a vitamin, a mineral (electrolyte), a flavoring agent such as a synthetic flavor agent and a natural flavor agent, a coloring agent and a thickening agent (cheese, chocolate etc.) Alginic acid and its salts, organic acids, protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks and the like. In addition, it may contain natural fruit juice and pulp for the production of fruit juice drinks and vegetable drinks.
이러한 성분은 독립적으로 또는 조합하여 사용할 수 있다. 이러한 첨가제의 비율은 제한되지 않으나, 본 발명의 쓴맛이 제거된 여주 추출물 100 중량부 당 0.1 내지 약 20 중량부의 범위에서 선택되는 것이 일반적이다.
These components may be used independently or in combination. The ratio of such additives is not limited, but is generally selected in the range of 0.1 to about 20 parts by weight per 100 parts by weight of the bitter taste-free extract of the present invention.
이하, 본 발명을 실시예 및 실험예 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.
단, 하기 실시예 및 실험예는 본 발명의 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예 및 실시예에 한정되는 것은 아니다.
However, the following examples and experimental examples are merely illustrative of the present invention, and the contents of the present invention are not limited to the following examples and examples.
<< 실시예Example 1> 엿기름 및 1 > malt and 보리가루Barley flour 발효물의Fermented 제조 Produce
보리가루 1kg를 찬물 2L에 혼합하여, 보리가루죽을 제조하였다. 또한, 가열한 엿기름 1L을 물 2L에 풀어 망에 걸러 추출한 후, 엿기름액을 제조하였다. 그럼 다음, 상기 보리가루죽 500g과 엿기름액 100g을 혼합한 후, 60℃에서 5시간 숙성 후, 100℃로 5분간 가열하여 엿기름 및 보리가루 발효물을 제조하였다.
1 kg of barley flour was mixed with 2 L of cold water to prepare barley flour. In addition, 1 L of the heated malt was dissolved in 2 L of water, and the resulting mixture was filtered through a net to prepare a malt solution. Then, 500 g of the above barley powder and 100 g of the malt solution were mixed, aged at 60 캜 for 5 hours, and then heated at 100 캜 for 5 minutes to prepare fermented malt and barley flour.
<< 실시예Example 2> 엿기름 및 2> malt and 보리겨Borneo 발효물의Fermented 제조 Produce
상기 <실시예 1>과 동일한 방법으로, 분쇄한 보리겨를 찬물에 혼합하여, 보리겨죽을 제조하였다. 또한, 가열한 엿기름을 물에 풀어 망에 걸러 추출한 후, 엿기름액을 제조하였다. 그럼 다음, 상기 분쇄한 보리겨죽 500g과 엿기름액 100g을 혼합한 후, 60℃에서 5시간 숙성 후, 100℃로 5분간 가열하여 엿기름 및 보리겨 발효물을 제조하였다.
In the same manner as in <Example 1>, pulverized barley bran was mixed with cold water to prepare barley bream. In addition, the heated maltose was dissolved in water and filtered to obtain a malt syrup. Then, 500 g of the pulverized barley seed oil and 100 g of the malt liquor were mixed, aged at 60 ° C for 5 hours, and heated at 100 ° C for 5 minutes to prepare malt and barley fermented product.
<< 실시예Example 3> 엿기름 및 3> malt and 보리가루Barley flour 발효물과Fermented water 여주 혼합물의 제조 Manufacture of quasi-mixture
상기 <실시예 1>에서 제조한 발효물과 여주 추출물을 각각 500g 혼합하여 엿기름 및 보리가루 발효물과 여주 혼합물을 제조하였다.
500 g of each of the fermented product prepared in Example 1 and Yeast extract was mixed with each other to prepare fermented malt and barley flour and a palatable mixture.
<< 실시예Example 4> 엿기름 및 4> malt and 보리겨Borneo 발효물과Fermented water 여주 혼합물의 제조 Manufacture of quasi-mixture
상기 <실시예 2>에서 제조한 발효물과 여주 추출물을 각각 500g 혼합하여 엿기름 및 보리겨 발효물과 여주 혼합물을 제조하였다.
500 g of each of the fermented product prepared in Example 2 and Yeast extract was mixed with each other to prepare fermented malt and barley fermented product and pestle mixture.
<< 비교예Comparative Example 1> 여주 1> Yeoju 열수Heat number 추출물의 제조 Preparation of extract
분쇄된 여주 100 g에 1.0 L의 증류수를 가한 다음, 100℃의 열탕에서 2 시간 동안 가열하여 추출하였으며 일정한 온도를 유지하고 증기로의 손실을 막기 위하여 냉각기를 설치하였다. 상기와 같이 수득된 여주 추출물을 감압여과한 후 동결 건조하였다.
1.0 L of distilled water was added to 100 g of the crushed flaxseed, and the mixture was heated for 2 hours at a heating temperature of 100 ° C., and a cooler was installed to maintain a constant temperature and to prevent the loss of steam. The thus obtained extract was filtered under reduced pressure and freeze-dried.
<< 비교예Comparative Example 2> 2> 삼채Triptych 열수Heat number 추출물의 제조 Preparation of extract
분쇄된 삼채 100 g에 1.0 L의 증류수를 가한 다음, 100℃의 열탕에서 2 시간 동안 가열하여 추출하였으며 일정한 온도를 유지하고 증기로의 손실을 막기 위하여 냉각기를 설치하였다. 상기와 같이 수득된 삼채 추출물을 감압여과한 후 동결 건조하였다.
1.0 L of distilled water was added to 100 g of the pulverized trifoliate, and the mixture was heated for 2 hours in a hot water of 100 ° C to extract the water. A cooler was installed to keep the temperature constant and to prevent the loss of steam. The thus-obtained tubule extract was filtered under reduced pressure and freeze-dried.
<< 비교예Comparative Example 3> 엿기름 및 3> malt and 보리가루Barley flour 발효물과Fermented water 삼채Triptych 혼합물의 제조 Preparation of mixtures
상기 <비교예 2>와 동일한 방법으로, 삼채 열수 추출물을 제조한 후, 상기 <실시예 1>에서 제조한 발효물과 각각 500g 혼합하여 엿기름 및 보리가루 발효물과 삼채 혼합물을 제조하였다.
The trihydrate hot water extract was prepared in the same manner as in the above <Comparative Example 2>, and 500 g of each of the fermented product prepared in Example 1 was mixed to prepare a fermented product of malt and barley powder and a trihydrate.
<< 비교예Comparative Example 4> 엿기름 및 4> malt and 보리겨Borneo 발효물과Fermented water 삼채Triptych 혼합물의 제조 Preparation of mixtures
상기 <비교예 2>와 동일한 방법으로, 삼채 열수 추출물을 제조한 후, 상기 <실시예 2>에서 제조한 발효물과 각 500g 혼합하여 엿기름 및 보리겨 발효물과 삼채 혼합물을 제조하였다.
The trihydrate hot-water extract was prepared in the same manner as in <Comparative Example 2>, and 500 g of each of the fermented product prepared in Example 2 was mixed to prepare a mixture of malt and barley fermented product and a trihydrate.
<< 실험예Experimental Example 1> 관능평가 1> Sensory evaluation
상기 <실시예 3>, <실시예 4> 및 <비교예 1> 내지 <비교예 4>에서 제조한 혼합물의 쓴맛 차폐 정도, 전체적인 향, 맛 및 종합적 기호도를 측정하였다.The bitterness of the mixture prepared in Example 3, Example 4 and Comparative Example 1 to Comparative Example 4, the degree of bitter taste, overall flavor, taste and overall acceptability were measured.
본 발명의 혼합물을 관능평가는 충분히 훈련된 전문관능시험 요원 20명이 시식하여, 양호(5), 약간 양호(4), 보통(3), 약간불량(2), 불량(1)으로 평가하고 5단계로 평가한 후, 그 평균점으로 판정하였다. 또한, 차폐 정도는 쓴맛 차폐 양호(5), 쓴맛 차폐 약간 양호(4), 쓴맛 차폐 보통(3), 쓴맛 차폐 약간불량(2), 쓴맛 차폐 불량(1) 평가하고 5단계로 평가한 후, 그 평균점으로 판정하였다. The sensory evaluation of the mixture of the present invention was conducted by examining 20 well-trained professional sensory test personnel and evaluating them as good (5), slightly good (4), moderate (3), slightly bad (2), poor , And then the average point was determined. In addition, the degree of shielding is evaluated by evaluating 5 levels of good bitter taste (5), bitter taste (4), bitter taste (3), bitter taste (2), bitter taste (1) And the average point was determined.
그 결과 하기 표 1에 나타낸 바와 같이, 엿기름 및 보리가루 발효물, 또는 엿기름 및 보리겨 발효물을 여주 추출물과 혼합할 경우, 쓴맛 차폐가 우수할 뿐 아니라, 여주 맛 및 향, 및 종합적 기호도가 우수한 것을 확인하였으며, 여주와 더불어 쓴맛으로 인해 섭취가 용이하지 않은 삼채의 경우에는 유의한 쓴맛 차폐 효과를 나타내지 못함을 확인하였다. 즉, 엿기름 및 보리가루 발효물, 또는 엿기름 및 보리겨 발효물은 여주에 특이적으로 쓴맛을 차폐하는 효과를 나타내므로, 상기 발효물을 여주 쓴맛을 제거하는데 유용하게 사용될 수 있음을 확인하였다.
As shown in the following Table 1, when fermented malt and barley flour, fermented malt and barley fermented milk were mixed with Yeast Extract, they were not only superior in bitter taste shielding but also excellent in taste and flavor and overall acceptability , And it was confirmed that, in addition to the Yeoju, the bitter taste did not exhibit a significant bitter taste shielding effect in the case of the trifoliate which is not easy to ingest. That is, the fermented product of malt and barley flour, or fermented product of malt and barley can be used to effectively eliminate the bitter taste of the fermented product.
따라서, 본 발명의 여주의 쓴맛 차폐 방법은 여주의 쓴맛을 유의적으로 차폐하고, 맛, 향 등의 기호성을 높여, 소비자로 하여금 여주의 다양한 생리활성 성분을 용이하게 섭취하게 할 수 있어, 국민 건강 유지에 이점을 가진다.
Therefore, the bitter taste masking method of the present invention can significantly block the bitter taste of Yeoju and enhance the palatability such as taste, aroma, etc., so that consumers can easily take various physiologically active ingredients of Yeoju, It has an advantage in maintenance.
Claims (8)
2) 상기 단계 1)의 물에 침지된 엿기름 및 보리를 숙성시켜 발효물을 제조하는 단계;
3) 상기 단계 2)의 발효물에 여주(Momordica charantia)를 첨가하는 단계를 포함하는 여주 쓴맛 차폐 방법.
1) immersing malt and barley in water;
2) aging the malt and barley immersed in the water of step 1) to produce a fermented product;
3) To the fermented product of step 2) was added Momordica charantia ). < / RTI >
The method according to claim 1, wherein the barley in step 1) is barley flour or barley flour.
The method according to claim 1, wherein the malt and barley in step 1) are added in a weight ratio of 1: 0.2 to 1.5.
The method according to claim 1, wherein the aging in step 2) is aged at 50 to 60 DEG C for 4 to 6 hours.
The method according to claim 1, wherein the malt and barley fermentation of step 2) is further heated at 80 to 100 ° C for 3 to 8 minutes after aging.
[3] The method according to claim 1, wherein the step 3) is a hot water extract of Yeast.
[3] The method according to claim 1, wherein the fermented product of step 3) and the extract of Yeonju are mixed at a weight ratio of 1: 0.5 to 1.5.
A bitter-tasted rumen extract prepared by the method of claim 1.
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| KR20220102003A (en) * | 2021-01-12 | 2022-07-19 | 권문환 | Rice cake for type 2 diabetes patients using bitter gourd |
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