KR20210083426A - Manufacturing method of mixed fruit tea comprising jujube and lime - Google Patents
Manufacturing method of mixed fruit tea comprising jujube and lime Download PDFInfo
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- KR20210083426A KR20210083426A KR1020190174954A KR20190174954A KR20210083426A KR 20210083426 A KR20210083426 A KR 20210083426A KR 1020190174954 A KR1020190174954 A KR 1020190174954A KR 20190174954 A KR20190174954 A KR 20190174954A KR 20210083426 A KR20210083426 A KR 20210083426A
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- fruit tea
- enzyme
- mixed fruit
- mixed
- producing
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Images
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- A—HUMAN NECESSITIES
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Abstract
Description
본 발명은 대추 및 라임을 유효성분으로 하는 혼합 과일차의 제조방법에 관한 것이다. 본 발명은 또한 상기 혼합 과일차를 함유하는 감기 예방, 개선 또는 치료용 약학 조성물 및 건강기능식품에 관한 것이다.The present invention relates to a method for producing a mixed fruit tea using jujube and lime as active ingredients. The present invention also relates to a pharmaceutical composition for preventing, improving or treating colds and a health functional food containing the mixed fruit tea.
건강식품은 일반식품에 비해 그 성분의 특징에 있어 보다 적극적인 건강유지나 증진의 목적 또는 기대효과를 갖는 식품을 말한다. 건강식품은 어느 나라에서도 법적으로 명확히 정의되지 않은 용어로서 매우 다양한 의미로 사용되고 있다. 건강식품에는 건강보조식품, 특수영양식품, 식이보충제, 자연식품, 유기식품, 다이어트 식품 등이 포함된다. 생활수준의 향상에 따른 식생활 패턴의 변화로 과실의 소비가 매년 급격하게 증가하고, 이러한 추세에 따라 과실의 신선도 유지, 가공, 저장 및 품질 향상에 대한 광범위한 연구 및 개발이 요구되고 있다.Health food refers to a food that has a more active purpose or expected effect of maintaining or promoting health in terms of the characteristics of its components compared to general food. Health food is a term that is not clearly defined legally in any country, and is used in a wide variety of meanings. Health foods include health supplements, special nutritional foods, dietary supplements, natural foods, organic foods, diet foods, and the like. The consumption of fruits is rapidly increasing every year due to changes in dietary patterns due to the improvement of living standards, and according to this trend, extensive research and development is required for maintaining freshness, processing, storage, and quality improvement of fruits.
과일 또는 과실은 기호성 뿐만 아니라 많은 무기질 및 비타민과 다량의 섬유소를 함유하고 있어 현대인의 성인병 예방에 그 어떤 식품보다 중요시되고 있다. 대추는 갈매 나무과에 속하는 낙엽활엽교목의 열매로서 유럽 남부, 아시아 남부 및 동부가 원산지로 우리나라, 중국, 일본에 분포한다. 우리나라에는 재래종인 복조, 보은, 산조대추 등이 분포하고 있다. 대추의 잎은 타원형이며 매끄럽고 세 개의 잎맥이 뚜렷하고 타원형의 열매를 맺는데 껍질이 얇고 녹색을 띠나 익으면서 적갈색으로 변화한다. 대추의 과육은 향기가 별로 없으며 단맛이 강하고 산미가 있어 상쾌한 느낌을 준다.Fruit or fruit is not only palatable, but also contains many minerals and vitamins and a large amount of fiber, so it is more important than any other food for preventing adult diseases of modern people. Jujube is a fruit of a deciduous broad-leaved tree belonging to the buckthorn family. It is native to southern Europe, southern and eastern Asia, and is distributed in Korea, China, and Japan. Native species such as Bokjo, Boeun, and Sanjo jujube are distributed in Korea. Jujube leaves are oval and smooth, with three distinct leaf veins and produce oval-shaped fruits. The skin is thin and green, but changes to reddish brown as it ripens. The jujube flesh has no scent and has a strong sweet taste and acidity, giving it a refreshing feeling.
또한 대추는 예로부터 관혼상제에 빠지지 않는 귀중한 과실로서 한약재 등에도 널리 이용되어 왔다. 대추에는 감미가 강하며 가용성당류가 약 10~42% 함유되어 있는데 그 주된 당류는 과당, 포도당 및 자당이며 다양한 맛 성분이 함유되어 일반 식생활뿐만 아니라 죽, 떡, 차, 약밥, 한과류 등의 조리에 이용되고 있으며 최근에는 대추를 이용하여 인절미, 술, 소스, 제빵에 관한 연구가 보고된 바 있다. 한방에서는 생약으로 소화, 완화제, 강장약으로 사용되어 왔고, 민간에서는 잘 익은 대추를 말렸다가 달여 먹으면 열을 내리게 하고 변을 묽게 하여 변비를 없애며 기침도 멎게 하는 것으로 알려져 있고, 해독, 중화, 소염 기능이 있으며 허약 체질을 튼튼하게 해주는 효과가 있어, 환경 호르몬과 인스턴트 음식, 방부제로 시달리는 현대인의 건강을 지켜주고 우리 민족 고유의 미감을 회복시키는데 매우 적합한 식품이다. In addition, jujubes have been widely used in herbal medicines as a valuable fruit that is indispensable for ceremonial occasions since ancient times. Jujube has strong sweetness and contains about 10~42% of soluble sugars. The main sugars are fructose, glucose and sucrose, and as it contains various flavor components, it is suitable not only for general diet but also for cooking porridge, rice cakes, tea, medicinal rice, and Korean snacks. Recently, research on injeolmi, alcohol, sauce, and baking using jujube has been reported. In oriental medicine, it has been used as a digestive, laxative, and tonic as a herbal medicine. In folk medicine, dried and decoction of ripe jujubes is known to reduce fever, dilute feces, eliminate constipation, and stop coughing. It has the effect of strengthening the weak constitution, so it is a very suitable food for protecting the health of modern people suffering from environmental hormones, instant food, and preservatives, and for restoring the aesthetic sense of our nation.
그러나 종래의 대추를 포함하는 건강식품은 건강에는 좋을 수 있으나, 맛과 향, 식감이 좋으면서, 부패율도 적은 제품을 생산하기에는 어려움이 있었다. 뿐만 아니라 대추로 만든 건강기능식품의 경우 섭취 시에 가열 시간이 모자라면 대추의 껍질 연화가 제대로 되지 않아 식감이 좋지 않기 때문에 이로 인한 섭취의 어려움이 있었다. However, the conventional health food containing jujubes can be good for health, but it has been difficult to produce a product with good taste, aroma, and texture, and a low spoilage rate. In addition, in the case of health functional food made from jujube, if the heating time was not enough when ingesting, the skin of the jujube did not soften properly and the texture was not good.
라임은 학명 Citrus aurantifolia로서 주로 인도 북동부에서 미얀마 북부와 말레이시아가 원산지다. 라임은 추위에 약하므로 아열대, 열대 지방에서 널리 재배한다. 높이는 5m이고 줄기는 뭉쳐서 자라며 가지는 가늘고 잔가지에 날카로운 가시가 있다. 잎은 어긋나고 길이가 5∼8cm이며 잎자루에 작은 날개가 있다. 라임 꽃은 사계절 내내 흰색으로 피며, 꽃잎은 5개이고, 수술은 20∼25개이며 암술보다 길다. 암술머리는 둥글고 연한 노란 색이며 열매는 넓은 타원 모양이면서 지름이 4cm인 작은 젖꼭지 모양의 돌기가 있다. 열매가 익으면 껍질이 얇아지고 초록빛을 띤 노란 색이 된다. 열매의 과육은 황록색이며 연하다. 또한 즙이 많고 신맛이 나며 레몬보다 더 새콤하고 단 것이 특징이다. 열매는 피클이나 처트니로 만들고, 즙액은 음료수, 음식, 화장품 등의 향기를 내는 재료로 쓰며, 홍차, 샐러드, 프라이, 불고기와 생선구이 등에 양념으로도 쓴다. Lime, with the scientific name Citrus aurantifolia , is native to northeastern India, northern Myanmar and Malaysia. Lime is weak to cold, so it is widely cultivated in subtropical and tropical regions. It is 5m high and the stem grows in clusters, and the branches are thin and there are sharp thorns on the twigs. The leaves are alternate phyllotaxis, 5-8cm long, and there are small wings on the petiole. Lime flowers bloom in white throughout the four seasons, with 5 petals and 20-25 stamens, longer than the pistil. The stigma is round and light yellow, and the fruit has a wide oval shape with small nipple-shaped projections with a diameter of 4cm. As the fruit ripens, the skin thins and turns greenish-yellow. The flesh of the fruit is yellow-green and soft. It also has a succulent and sour taste, and is more sour and sweeter than lemons. The fruit is made into pickles or chutney, and the juice is used as a flavoring ingredient for beverages, food, cosmetics, etc.
효소처리스테비아는 스테비아추출물을 수용체로 하여 덱스트린을 기질로서 당전이 효소를 작용시켜 제조된 것으로서 글루코실기가 각종 스테비올 배당체에 전이되어 만들어지는 감미료이다. 이러한 효소처리스테비아의 전이 당수는 1개부터 15개까지 이를 정도로 많은 양이 부가되어 스테비아 추출물의 단점인 쓴맛 및 후미를 개선하고 수용성을 높여 거의 모든 식품에 감미료로서 광범위하게 사용되고 있다. 효소처리스테비아는 백색 엷은 황색의 분말, 플레이크 또는 액체로 존재하며 냄새가 없거나 약간의 특유한 냄새가 있으며 청량한 감미가 있고 산과 열 등에 안정하다. Enzyme-treated stevia is a sweetener made by transferring glucosyl groups to various steviol glycosides as a result of using stevia extract as a receptor and dextrin as a substrate to act as a glycosyltransferase. The transfer sugar of the enzyme-treated stevia is added in a large amount, ranging from 1 to 15, to improve bitterness and aftertaste, which are disadvantages of stevia extract, and increase water solubility, so that it is widely used as a sweetener in almost all foods. Enzyme-treated stevia exists as white or pale yellow powder, flakes or liquid, has no odor or has a slight characteristic odor, has a refreshing sweetness, and is stable to acids and heat.
브로멜라인은 단백질 분해 효소로 보통 파인애플 줄기에서 많이 발견된다. 고기에 연육작용을 하며, 고기와 함께 섭취할 경우 단백질의 소화를 돕는다. Bromelain is a proteolytic enzyme commonly found in pineapple stems. It tenderizes meat and aids in protein digestion when consumed with meat.
이에 본 발명자들은 대추, 라임, 행인분말(살구씨분말), 모과, 블루베리, 아로니아 및 복분자 등의 과일 혼합물에 감미료로서 효소처리스테비아를 첨가하고, 브로멜라인 효소를 처리하여 껍질을 비롯한 과일 내 전성분을 모두 가용할 수 있는 혼합물이 포함된 과일차를 제조하였고, 이 혼합 과일차가 감기예방 효과가 있음을 확인하여 본 발명을 완성하였다. Accordingly, the present inventors added enzyme-treated stevia as a sweetener to a fruit mixture such as jujube, lime, ginseng powder (apricot seed powder), quince, blueberry, aronia and bokbunja, and treated with bromelain enzyme to treat fruits including peel A fruit tea containing a mixture in which all of the ingredients can be used was prepared, and the present invention was completed by confirming that the mixed fruit tea had an effect on preventing colds.
본 발명의 목적은 대추 및 라임을 유효성분으로 하는 혼합 과일차의 제조방법에 관한 것이다. 또한 본 발명의 목적은 상기 혼합 과일차를 함유하는 감기의 예방, 개선 또는 치료용 약학 조성물과 건강기능식품을 제공하는 데에 있다. An object of the present invention relates to a method for producing a mixed fruit tea using jujube and lime as active ingredients. Another object of the present invention is to provide a pharmaceutical composition and health functional food for preventing, improving or treating colds containing the mixed fruit tea.
본 발명은 대추 및 라임을 유효성분으로 하는 혼합 과일차의 제조방법에 관한 것이다. 상기 방법은, 바람직하게는, The present invention relates to a method for producing a mixed fruit tea using jujube and lime as active ingredients. The method preferably comprises:
(제1단계) 대추, 라임, 행인분말(살구씨 분말), 모과, 블루베리, 아로니아, 복분자 및 효소처리스테비아를 혼합한 과일 혼합물을 제조하는 단계;(1st step) preparing a fruit mixture in which jujube, lime, ginseng powder (apricot seed powder), quince, blueberry, aronia, bokbunja, and enzyme-treated stevia are mixed;
(제2단계) 상기 과일 혼합물을 분쇄하여 효소를 처리하는 단계; 및,(Second step) processing the enzyme by grinding the fruit mixture; and;
(제3단계) 상기 제2단계에서 효소 처리된 과일 혼합물을 가열 및 농축하는 단계;(third step) heating and concentrating the fruit mixture treated with the enzyme in the second step;
를 포함할 수 있다. may include.
상기 제1단계의 과일 혼합물은 대추 100 중량부, 라임 13~25 중량부, 행인분말 1~10 중량부, 모과 8~21 중량부, 블루베리 10~25 중량부, 아로니아 8~25 중량부, 복분자 10~25 중량부 및 효소처리스테비아 1~4 중량부를 포함하는 것을 특징으로 한다.The fruit mixture of the first step is 100 parts by weight of jujube, 13-25 parts by weight of lime, 1-10 parts by weight of quince powder, 8-21 parts by weight of quince, 10-25 parts by weight of blueberry, 8-25 parts by weight of aronia , 10 to 25 parts by weight of bokbunja, and 1 to 4 parts by weight of enzyme-treated stevia.
상기 제2단계에서 과일 혼합물 100 중량부 기준으로 효소를 0.01~1 중량부 혼합할 수 있다. In the second step, 0.01 to 1 part by weight of the enzyme may be mixed based on 100 parts by weight of the fruit mixture.
상기 효소로서 브로멜라인을 이용할 수 있다. Bromelain may be used as the enzyme.
상기 효소는 25~37℃에서 4~10시간 동안 처리하는 것이 바람직하다. Preferably, the enzyme is treated at 25-37° C. for 4-10 hours.
상기 제3단계의 가열 및 농축 단계는 60~85℃에서 실시하여 당도 30~40brix인 상태로 제조하는 것을 특징으로 한다. 이 때 농축단계를 거친 최종 산물은 수분함량이 30~50 중량%일 수 있다. The heating and concentration step of the third step is characterized in that it is carried out at 60 ~ 85 ℃ to prepare a sugar content of 30 ~ 40 brix. At this time, the final product through the concentration step may have a moisture content of 30 to 50% by weight.
본 발명은 상기 방법으로 제조된 혼합 과일차를 함유하는 감기의 예방, 개선 또는 치료용 약학 조성물과 건강기능식품을 제공한다. The present invention provides a pharmaceutical composition for the prevention, improvement or treatment of colds and a health functional food containing the mixed fruit tea prepared by the above method.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명에서 사용하는 효소처리스테비아는 스테비아 식물의 추출물에 당전이 효소를 처리하여 제조된 감미료로서, 상기 당전이 효소로서 글루코실전이효소(Glucosyltransferase), 특히, 알파 글루코실전이효소를 이용하여 제조할 수 있다. The enzyme-treated stevia used in the present invention is a sweetener prepared by treating an extract of a stevia plant with a glycosyltransferase, and can be prepared using a glucosyltransferase, in particular, an alpha-glucosyltransferase as the glycosyltransferase. can
상기 효소처리스테비아는 스테비올배당체가 95중량% 이상, 바람직하게는 95~99%를 함유하는 것일 수 있다. 상기 스테비올배당체는 스테비오사이드, 리바우디오사이드A, 둘코사이드A, 리바우디오사이드 B, 리바우디오사이드C, 루부소사이드 및 스테비올사이드로 이루어진 군 중에서 1종 이상 포함된 것일 수 있다. The enzyme-treated stevia may contain 95% by weight or more of steviol glycosides, preferably 95 to 99%. The steviol glycoside may be one or more from the group consisting of stevioside, rebaudioside A, dulcoside A, rebaudioside B, rebaudioside C, rubusoside and steviolside.
본 발명의 혼합 과일차의 제조를 위해, 먼저, 원료로 사용되는 모든 과일 또는 과실을 각각 물로 세척하고, 탈수하여 준비한다. 대추는 생대추를 사용하며, 이는 대추씨 제거에 용이하다. 대추의 전성분을 최대한 제품 제조에 이용하기 위해 대추 잔여물이 남지 않게 조심스럽게 씨만 제거하는 것이 바람직하다. 마찬가지로 다른 과일들도 생것 상태 또는 생것인 채로 얼린 것을 해동하여 사용하는 것이 좋다. In order to prepare the mixed fruit tea of the present invention, first, all fruits or fruits used as raw materials are washed with water, respectively, and prepared by dehydration. Raw jujube is used, which is easy to remove jujube seeds. It is desirable to carefully remove only the seeds so as not to leave any jujube residues in order to use all the jujube ingredients as much as possible in manufacturing the product. Similarly, for other fruits, it is better to use them raw or frozen, thawed and used.
상기 제1단계의 과일 혼합물은 대추 100 중량부, 라임 13~25 중량부, 행인분말(살구씨분말) 1~10 중량부, 모과 8~22 중량부, 블루베리 10~25 중량부, 아로니아 8~25 중량부, 복분자 8~25 중량부 및 효소처리스테비아 1~4 중량부를 포함하며, 이 범위를 벗어날 경우 감기의 예방, 개선 또는 치료 효과가 잘 구현되지 않을 수 있다. The fruit mixture of the first step is 100 parts by weight of jujube, 13-25 parts by weight of lime, 1-10 parts by weight of ginseng powder (apricot seed powder), 8-22 parts by weight of quince, 10-25 parts by weight of blueberry, aronia It contains 8-25 parts by weight, 8-25 parts by weight of bokbunja, and 1-4 parts by weight of enzyme-treated stevia, and if it is out of this range, the prevention, improvement or treatment effect of a cold may not be well implemented.
상기 제2단계에서 과일 혼합물을 분쇄하고, 상기 분쇄된 과일 혼합물 100 중량부 기준으로 효소를 0.01~1 중량부 혼합할 수 있다. 이 때 효소로서 브로멜라인을 사용할 수 있다. 이 효소처리는 대추나 각 과일의 껍질이나 과육을 연화시키는 탁월한 효과를 갖는다. 본 발명의 혼합 과일차는 이러한 연화 과정을 통해 각 과일의 모든 성분들을 그대로 섭취할 수 있다는 장점이 있다.In the second step, the fruit mixture is pulverized, and 0.01 to 1 parts by weight of the enzyme may be mixed based on 100 parts by weight of the pulverized fruit mixture. In this case, bromelain may be used as the enzyme. This enzyme treatment has an excellent effect of softening the peel or flesh of jujubes or each fruit. The mixed fruit tea of the present invention has the advantage that all components of each fruit can be consumed as they are through this softening process.
효소 처리 전 과일 혼합물을 분쇄할 때는 식품 업계에서 통상적으로 사용하는 분쇄기를 이용할 수 있다. 분쇄 시 일정한 크기로 분쇄시켜 효소 반응, 가열 및 농축 단계에서 감기의 예방, 개선 또는 치료에 유용한 성분이 잘 용출되거나 생성될 수 있도록 한다.When grinding the fruit mixture prior to enzymatic treatment, a grinder commonly used in the food industry may be used. When pulverized, it is pulverized to a certain size so that components useful for the prevention, improvement or treatment of colds can be well eluted or produced in the enzymatic reaction, heating and concentration steps.
상기 제조방법의 제3단계에서, 효소는 25~37℃에서 4~10시간 동안 처리하는 것이 바람직하다. 이 때 25℃ 미만 또는 4시간 미만으로 효소처리를 할 경우, 효소반응이 잘 일어나지 않아 과일차 섭취시 찌꺼기가 많이 남을 수 있으며, 최종적으로 감기의 예방, 개선 또는 치료 효능이 높지 않을 수 있다. 또한, 37℃ 초과 반응은 효소의 작용을 실활하게 되어 효소반응이 전혀 일어나지 않을 수 있어 바람직하지 않고, 10시간 초과 반응이 될 때는 효소반응이 과하게 진행되어 혼합 과일차의 맛이나 향 등이 좋지 않을 수 있다. In the third step of the manufacturing method, the enzyme is preferably treated at 25 ~ 37 ℃ for 4 ~ 10 hours. At this time, if the enzyme treatment is performed at less than 25° C. or less than 4 hours, the enzyme reaction does not occur well, so a lot of residue may remain when ingesting fruit tea, and ultimately, the prevention, improvement or treatment efficacy of a cold may not be high. In addition, a reaction exceeding 37°C inactivates the action of the enzyme, which is undesirable because the enzyme reaction may not occur at all. When the reaction exceeds 10 hours, the enzyme reaction proceeds excessively, and the taste or flavor of the mixed fruit tea is not good. can
상기 제3단계의 가열 및 농축하는 단계에 있어서 최종 제조되는 조성물의 목표 당도는 30~40brix(바람직하게는 30brix)이며 수분 함량은 30~50 중량%이다. 가열 및 농축 온도는 60~85℃가 바람직하다. 이 때, 가열 및 농축 온도가 60℃보다 낮으면 효소의 실활이 잘 되지 않아 효소 과반응 현상이 일어날 수 있으며, 적절한 당도 및 농도로의 농축에 시간이 많이 소비되고 제조 비용이 증가하여 좋지 않다. 가열 및 농축 온도가 85℃보다 높으면 과일 혼합물의 성분이 변성되어 혼합 과일차를 제조한 후의 맛이나 풍미가 저하될 수 있고, 감기 예방 효과도 줄어들 수 있어 바람직하지 않다. In the heating and concentrating step of the third step, the target sugar content of the final composition is 30-40 brix (preferably 30 brix), and the moisture content is 30-50 wt %. As for heating and concentration temperature, 60-85 degreeC is preferable. At this time, if the heating and concentration temperature is lower than 60 ℃, enzyme inactivation is not good, and an enzyme overreaction phenomenon may occur. Concentration to an appropriate sugar content and concentration takes a lot of time and increases the manufacturing cost, which is not good. If the heating and concentration temperature is higher than 85° C., the ingredients of the fruit mixture are denatured, so that the taste or flavor after preparing the mixed fruit tea may be reduced, and the cold prevention effect may be reduced, which is not preferable.
본 발명은 대추 및 라임을 유효성분으로 하는 혼합 과일차의 제조방법에 관한 것이다. 상기 혼합 과일차는 대추와 라임 등의 과일을 효소처리하는 방법을 통하여 과일 내의 유용성 성분의 섭취가 용이하여, 감기 예방을 위한 약학 조성물 또는 건강기능식품으로 이용가능하다. The present invention relates to a method for producing a mixed fruit tea using jujube and lime as active ingredients. The mixed fruit tea can be used as a pharmaceutical composition or health functional food for the prevention of colds because it is easy to consume the oil-soluble components in the fruit through a method of enzymatic processing of fruits such as jujube and lime.
도 1은 본 발명의 대추 및 라임을 유효성분으로 하는 혼합 과일차의 제조방법을 나타낸 순서도이다.1 is a flowchart illustrating a method for producing a mixed fruit tea using jujube and lime as active ingredients of the present invention.
이하 본 발명의 바람직한 실시예를 상세히 설명하기로 한다. 그러나 본 발명은 여기서 설명되는 실시예에 한정되지 않고 다른 형태로 구체화 될 수도 있다. 오히려, 여기서 소개되는 내용이 철저하고 완전해지도록, 당업자에게 본 발명의 사상을 충분히 전달하기 위해 제공하는 것이다.Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided so that this disclosure will be thorough and complete, and will fully convey the spirit of the invention to those skilled in the art.
<실시예 1 : 대추 및 라임을 유효성분으로 하는 혼합 과일차의 제조><Example 1: Preparation of mixed fruit tea using jujube and lime as active ingredients>
하기 표 1의 조건대로 혼합된 대추, 라임, 행인분말, 모과, 블루베리, 아로니아, 복분자, 효소처리스테비아를 혼합 및 분쇄하여 과일 혼합물을 제조하였으며, 상기 과일 혼합물에 브로멜라인 효소 0.1g을 골고루 혼합하여 30℃에서 6시간 동안 처리하였다. 효소처리스테비아로는 ㈜대평의 레바텐 G 180(효소처리스테비아 100%, 스테비올배당체 95% 이상, 미반응스테비올함량 15% 이하) 제품을 이용하였다. A fruit mixture was prepared by mixing and pulverizing jujube, lime, ginseng powder, quince, blueberry, aronia, bokbunja, and enzyme-treated stevia according to the conditions of Table 1 below, and 0.1 g of bromelain enzyme was added to the fruit mixture. It was mixed evenly and treated at 30° C. for 6 hours. As enzyme-treated stevia, Daepyeong's Levaten G 180 (enzyme-treated stevia 100%, steviol glycoside 95% or more, unreacted steviol content 15% or less) was used.
이 후 브로멜라인이 처리된 과일 혼합물을 75℃에서 당도가 30brix가 될 때까지 가열 및 농축하였다. 이 때, 상기 과일 혼합물에 포함된 대추는 씨를 제거한 뒤 사용되었고, 각 과일은 건조하지 않은 것으로서, 생과일 또는 이를 냉동한 것을 해동하여 사용하였다. Thereafter, the bromelain-treated fruit mixture was heated and concentrated at 75° C. until the sugar content reached 30 brix. At this time, the jujube included in the fruit mixture was used after removing the seeds, and each fruit was not dried, and fresh fruit or frozen fruit was thawed and used.
(g)Jujube
(g)
(g)Lime
(g)
분말
(g)passerby
powder
(g)
(g)Quince
(g)
베리
(g)blue
Berry
(g)
니아
(g)aro
Nia
(g)
(g)Bokbunja
(g)
스테비아
(g)Enzyme treatment
Stevia
(g)
중량
(g)gun
weight
(g)
<비교예 1 : 비교 과일 혼합 과일차의 제조><Comparative Example 1: Preparation of comparative fruit mixed fruit tea>
실시예 1과 동일한 방법으로 혼합 과일차를 제조하되 과일 혼합물 제조시의 각 원료 중량은 하기 표 2의 조건을 참고하여 제조하였다.Mixed fruit tea was prepared in the same manner as in Example 1, but the weight of each raw material at the time of preparing the fruit mixture was prepared with reference to the conditions in Table 2 below.
(g)Jujube
(g)
(g)Lime
(g)
분말
(g)passerby
powder
(g)
(g)Quince
(g)
베리
(g)blue
Berry
(g)
니아
(g)aro
Nia
(g)
(g)Bokbunja
(g)
스테비아
(g)Enzyme treatment
Stevia
(g)
중량
(g)gun
weight
(g)
<비교예 2 : 브로멜라인 효소처리를 수행하지 않은 혼합 과일차의 제조><Comparative Example 2: Preparation of mixed fruit tea without bromelain enzyme treatment>
실시예 1-1과 동일한 방법으로 과일 혼합물을 준비한 후 브로멜라인 처리 없이 바로 가열 농축하여 혼합 과일차를 제조하였다. After preparing a fruit mixture in the same manner as in Example 1-1, it was directly heated and concentrated without bromelain treatment to prepare a mixed fruit tea.
<비교예 3 : 효소처리스테비아 대신 설탕을 첨가한 혼합 과일차의 제조><Comparative Example 3: Preparation of mixed fruit tea with added sugar instead of enzyme-treated stevia>
실시예 1-1과 동일한 방법으로 혼합 과일차를 제조하되, 효소처리스테비아 대신 설탕을 첨가하여 혼합 과일차를 제조하였다. Mixed fruit tea was prepared in the same manner as in Example 1-1, but sugar was added instead of enzyme-treated stevia to prepare mixed fruit tea.
<비교예 4 : 브로멜라인 대신 아밀라아제를 첨가한 혼합 과일차의 제조><Comparative Example 4: Preparation of mixed fruit tea containing amylase instead of bromelain>
실시예 1-1과 동일한 방법으로 혼합 과일차를 제조하되, 브로멜라인 대신 아밀라아제를 첨가하여 혼합 과일차를 제조하였다. Mixed fruit tea was prepared in the same manner as in Example 1-1, except that amylase was added instead of bromelain to prepare mixed fruit tea.
<비교예 5 : 브로멜라인 대신 파파인을 첨가한 혼합 과일차의 제조><Comparative Example 5: Preparation of mixed fruit tea with papain added instead of bromelain>
실시예 1-1과 동일한 방법으로 혼합 과일차를 제조하되, 브로멜라인 대신 파파인을 첨가하여 혼합 과일차를 제조하였다. Mixed fruit tea was prepared in the same manner as in Example 1-1, except that papain was added instead of bromelain to prepare mixed fruit tea.
<실험예 1 : 혼합 과일차 섭취에 따른 감기 예방 효과><Experimental Example 1: Cold Prevention Effect of Intake of Mixed Fruit Tea>
몇 년간 겨우내 감기에 시달렸던 20~50대 남녀노소를 5명씩 한 그룹으로 만들어, 2018년 11월에 실시예 1 및 비교예 1 내지 5의 각 혼합 과일차를 한 달간 하루 2번 식사 사이의 공복에 한스푼(10ml)씩 물 100ml에 희석하여 섭취하게 하였다. 한 달 동안 섭취 후, 2019년 3월까지 감기 증상인 두통, 기침, 열감 정도, 몸살 증상이 나타나는 정도를 하기 표 3에 기재하였다. 이 때 열감은 체온계 측정을 통해 38℃ 이상의 미열 증상부터 체크하였고, 기침은 취침전 1시간 내에 10분 이상 지속될 때, 몸살이나 두통은 진통제를 먹어야 해소될 때의 상황을 기준으로 체크하였다. 각 그룹당 평균값의 소수점 아래는 반올림하였다. Men and women in their 20s and 50s who suffered from colds during the winter for several years were grouped into a group of 5 people, and in November 2018, each mixed fruit tea of Example 1 and Comparative Examples 1 to 5 was administered on an empty stomach between meals twice a day for a month. Each spoon (10ml) was diluted in 100ml of water to ingest. After ingestion for one month, the severity of cold symptoms such as headache, cough, fever, and body aches until March 2019 is listed in Table 3 below. At this time, fever was checked by measuring a thermometer, starting with a mild fever of 38°C or higher, coughing lasting more than 10 minutes within 1 hour before bedtime, and body aches or headaches being resolved by taking painkillers. The average value for each group was rounded off to the nearest decimal place.
상기 표 3과 같이 실시예 1의 혼합 과일차는 비교예 1 내지 5의 혼합 과일차보다 기침, 두통, 열감, 몸살 개선 효과에서 점수가 높았다. As shown in Table 3, the mixed fruit tea of Example 1 had a higher score in the improvement of cough, headache, fever, and body aches than the mixed fruit tea of Comparative Examples 1 to 5.
<실험예 2 : 혼합 과일차의 관능평가 수행><Experimental Example 2: Sensory evaluation of mixed fruit tea>
상기 실시예 1 및 비교예 1-1, 비교예 2 내지 5의 혼합 과일차를 20~50대 남녀노소 50명에게 맛보게 하여 맛과 향, 개인적인 선호도를 확인하였다. 각 평가점수는 5점 타점법(5점 : 아주 우수함, 4점 : 우수함, 3점 : 보통, 2점 : 나쁨, 1점 : 아주 나쁨)으로 기재하였다. The mixed fruit tea of Example 1, Comparative Examples 1-1, and Comparative Examples 2 to 5 was tasted by 50 men and women in their 20s and 50s, and their taste, aroma, and personal preference were confirmed. Each evaluation score was recorded using a 5-point scoring method (5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very poor).
상기 표 4를 보면, 본 발명의 실시예 1의 혼합 과일차가 비교예 1-1, 비교예 1-2, 비교예 2 내지 비교예 5의 혼합 과일차보다 맛과 향, 개인적인 선호도가 높은 것을 알 수 있었다. 평가자들의 의견에 따르면 비교예 1-1, 비교예 1-2, 비교예 2 내지 비교예 5의 혼합 과일차들은 껍질과 과육의 연화가 잘 되지 않아 대추와 나머지 재료들의 껍질을 뱉어내게 되어 먹기에 불편하고 식감이 좋지 않다고 하였다. Looking at Table 4, it can be seen that the mixed fruit tea of Example 1 of the present invention has higher taste, aroma and personal preference than the mixed fruit tea of Comparative Examples 1-1, 1-2, and Comparative Examples 2 to 5. could According to the opinions of the evaluators, the mixed fruit teas of Comparative Examples 1-1, 1-2, and Comparative Examples 2 to 5 did not soften the skin and flesh well, so the skins of the jujube and the rest of the ingredients were spit out, making it difficult to eat He said it was uncomfortable and didn't taste good.
한편, 실시예 1의 모든 혼합 과일차는 깔끔한 단맛이 나서 풍미가 좋다고 하였는데 이는 효소처리스테비아를 혼합했기 때문으로, 이를 반영하듯이 효소처리스테비아 대신 설탕이 포함된 비교예 3의 혼합 과일차에 대한 기호도가 좋지 않았다. 이는 브로멜라인이 설탕보다 효소처리스테비아 첨가시 활성이 더 좋아진 것으로도 파악된다.On the other hand, all the mixed fruit teas of Example 1 were said to have a neat sweetness and good flavor. This is because enzyme-treated stevia was mixed. As a reflection of this, the preference for the mixed fruit tea of Comparative Example 3 containing sugar instead of enzyme-treated stevia was not good It is also understood that the activity of bromelain is better than sugar when enzyme-treated stevia is added.
<실험예 3 : 혼합 과일차 복용 전/후의 백혈구 수 및 호흡량 측정 결과> <Experimental Example 3: Results of measurement of white blood cell count and respiration volume before/after taking mixed fruit tea>
환절기나 겨울철에 감기를 오랜시간 동안 앓는 사람들의 특징 중 하나로서, 백혈구 수가 증가하고 호흡량이 감소되는 등의 폐렴, 만성 기관지염, 천식 등의 초기반응이 진행될 수 있다. 이에 실시예 1-1과 비교예 1-1의 혼합 과일차 복용군의 사람들에게 호흡기 내과를 방문하게 하여 상기 혼합 과일차 복용 전/후의 혈액 내 백혈구 수 및 폐 호흡량의 변화를 측정하게 하였다. As one of the characteristics of people who suffer from a cold for a long time in the changing seasons or winter, initial reactions such as pneumonia, chronic bronchitis, and asthma such as an increase in the number of white blood cells and a decrease in respiratory rate may proceed. Accordingly, people in the group taking the mixed fruit tea of Example 1-1 and Comparative Example 1-1 visited a respiratory medicine clinic to measure the changes in the number of white blood cells and lung respiration before and after taking the mixed fruit tea.
환절기나 겨울철에 감기를 오랜시간 동안 앓는 사람들의 특징 중 하나로서, 백혈구 수는 증가하고 호흡량이 감소되는 등의 폐렴, 만성 기관지염, 천식 등의 초기반응이 진행될 수 있다. 이에 실시예 1-1과 비교예 1-1의 혼합 과일차를 30일간 복용한 사람들에게 호흡기 내과를 방문하게 하여 상기 혼합 과일차 복용 전과 복용 직후(한달 후)의 혈액 내 백혈구 수 및 폐 호흡량의 변화를 측정하게 하였다. As one of the characteristics of people who suffer from colds for a long time in the changing seasons or winter, initial reactions such as pneumonia, chronic bronchitis, and asthma such as increased white blood cell count and decreased respiratory rate may proceed. Accordingly, people who took the mixed fruit tea of Example 1-1 and Comparative Example 1-1 for 30 days were asked to visit a respiratory physician to determine the white blood cell count and lung respiration volume before and immediately after taking the mixed fruit tea (one month later). change was measured.
그 결과 실시예 1-1의 혼합 과일차를 복용한 사람은 백혈구 수가 줄어들고 폐 호흡량이 증가하여 감기로 인해 일어나는 각종 증상들이 완화된 상태임을 확인할 수 있었으나 비교예 1-10의 혼합 과일차를 복용한 사람은 그 정도가 미미하였다. As a result, it was confirmed that the number of white blood cells decreased and lung respiration volume increased in those who took the mixed fruit tea of Example 1-1, so that various symptoms caused by a cold were alleviated. However, it was confirmed that the mixed fruit tea of Comparative Example 1-10 was used. Humans were negligible.
Claims (14)
(제2단계) 상기 과일 혼합물을 분쇄하여 효소를 처리하는 단계; 및,
(제3단계) 상기 제2단계에서 효소 처리된 과일 혼합물을 가열 및 농축하는 단계;
를 포함하는 것을 특징으로 하는 혼합 과일차의 제조방법. (Step 1) preparing a fruit mixture in which jujube, lime, ginseng powder, quince, blueberry, aronia, bokbunja, and enzyme-treated stevia are mixed;
(Second step) processing the enzyme by grinding the fruit mixture; and;
(third step) heating and concentrating the fruit mixture treated with the enzyme in the second step;
A method for producing mixed fruit tea, comprising:
상기 효소처리스테비아는, 스테비아의 추출물에 당전이 효소가 처리되어 제조된 감미료인 것을 특징으로 하는 혼합 과일차의 제조방법. According to claim 1,
The enzyme-treated stevia is a method for producing mixed fruit tea, characterized in that it is a sweetener prepared by treating an extract of stevia with a glycosyltransferase.
상기 당전이 효소는 글루코실전이효소(Glucosyltransferase)인 것을 특징으로 하는 혼합과일차의 제조방법. 3. The method of claim 2,
The method for producing a mixed fruit tea, characterized in that the glycosyltransferase is glucosyltransferase.
상기 효소처리스테비아는 스테비올배당체가 95중량% 이상 함유된 것을 특징으로 하는 혼합 과일차의 제조방법. According to claim 1,
The method for producing a mixed fruit tea, characterized in that the enzyme-treated stevia contains 95% by weight or more of steviol glycosides.
상기 스테비올배당체는 스테비오사이드, 리바우디오사이드A, 둘코사이드A, 리바우디오사이드 B, 리바우디오사이드C, 루부소사이드 및 스테비올사이드로 이루어진 군 중에서 1종 이상 포함된 것을 특징으로 하는 혼합 과일차의 제조방법. 5. The method of claim 4,
The steviol glycoside is characterized in that it contains at least one kind from the group consisting of stevioside, rebaudioside A, dulcoside A, rebaudioside B, rebaudioside C, rubusoside and steviolside. Method for manufacturing mixed fruit tea.
상기 제2단계에서, 효소로서 브로멜라인을 이용하는 것을 특징으로 하는 혼합 과일차의 제조방법.According to claim 1,
In the second step, a method for producing a mixed fruit tea, characterized in that using bromelain as an enzyme.
제1단계에서 분쇄된 과일 혼합물에 효소를 25~37℃에서 4~10시간 동안 처리하는 것을 특징으로 하는 혼합 과일차의 제조방법.According to claim 1,
A method for producing a mixed fruit tea, characterized in that the fruit mixture pulverized in the first step is treated with an enzyme at 25 to 37° C. for 4 to 10 hours.
상기 제3단계의 가열 및 농축 단계는 60~85℃에서 실시하는 것을 특징으로 하는 혼합 과일차의 제조방법.According to claim 1,
The heating and concentrating step of the third step is a method for producing a mixed fruit tea, characterized in that it is carried out at 60 ~ 85 ℃.
상기 제3단계의 가열 및 농축 단계를 마친 최종 산물의 당도가 30~40brix인 것을 특징으로 하는 혼합 과일차의 제조방법.According to claim 1,
The method for producing a mixed fruit tea, characterized in that the sugar content of the final product after the heating and concentration step of the third step is 30-40 brix.
상기 최종 산물의 수분함량이 30~50 중량%인 것을 특징으로 하는 혼합 과일차의 제조방법. 10. The method of claim 9,
A method for producing a mixed fruit tea, characterized in that the moisture content of the final product is 30 to 50% by weight.
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