KR20220142068A - Method for reducing bitterness or astringency - Google Patents
Method for reducing bitterness or astringency Download PDFInfo
- Publication number
- KR20220142068A KR20220142068A KR1020210048369A KR20210048369A KR20220142068A KR 20220142068 A KR20220142068 A KR 20220142068A KR 1020210048369 A KR1020210048369 A KR 1020210048369A KR 20210048369 A KR20210048369 A KR 20210048369A KR 20220142068 A KR20220142068 A KR 20220142068A
- Authority
- KR
- South Korea
- Prior art keywords
- bitterness
- present
- cyclodextrin
- reducing
- ultrasonic treatment
- Prior art date
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Abstract
Description
본 발명은 고미 또는 삽미 저감 방법에 관한 것이다.The present invention relates to a method for reducing bitter or bitter taste.
최근 대중의 기호가 다양해짐에 따라 기호식품으로서 다양한 종류의 차, 와인, 또는 맥주가 즐겨 이용되고 있다. 그 중, 차는 아열대성 상록식물로 다당류, 페노익(Phenoic) 화합물, 비타민 류와 같은 다양한 유용성분이 함유되어 있으며, 차의 여러 가지 약리적인 효능이 과학적으로 규명되어짐에 따라 단순히 마시는 음료뿐만 아니라 차 잎으로부터 기능성 성분을 추출하여 의약품, 건강기능식품, 화장품 등의 기능성 소재로 각광받고 있다. 특히, 녹차에 함유된 카테킨 화합물은 페노익 화합물의 90% 이상을 차지하는 물질로서 강력한 항산화, 혈압강하, 충치예방 등의 효과가 있는 것으로 알려져 있다.Recently, as the public's tastes diversify, various types of tea, wine, or beer are widely used as favorite foods. Among them, tea is a subtropical evergreen plant and contains various useful ingredients such as polysaccharides, phenoic compounds, and vitamins. By extracting functional ingredients from it, it is in the spotlight as a functional material for pharmaceuticals, health functional foods, and cosmetics. In particular, the catechin compound contained in green tea accounts for more than 90% of the phenoic compound and is known to have strong antioxidant, blood pressure lowering, and caries prevention effects.
대표적인 카테킨류 화합물은 Epicatechin(EC), epigallocatechin(EGC), epigallocatechin gallate(EGCG) 등이 있으며, 특히 EGCG는 대표적인 강력한 산화제로 비타민 C 보다 20배, 비타민 E 보다 30배 강한 항산화 효과를 갖는 것으로 알려져 있다. 그러나, 이러한 성분은 떫은 맛 또는 쓴맛을 내어 다수의 사람들이 느낄 때 불쾌한 맛을 느끼게 한다. Representative catechin compounds include Epicatechin (EC), epigallocatechin (EGC), and epigallocatechin gallate (EGCG). In particular, EGCG is a representative strong oxidizing agent, which is known to have an
종래에는 사이클로덱스트린을 사용하여 고농도의 녹차 유래 카테킨류를 사이클로덱스트린으로 포접하여 쓴맛을 경감시키고 남는 잔미감을 감미료와 산미료 및 유청 단백질으로 없앴으나 이는 감미료, 산미료 처리에 의해 맛의 교란이 있으며 유청단백질에 의해 액상음료에 적용하면 청징성이 떨어지는 단점이 있었다. 또한, 카테킨(catechin)이 함유된 조성물의 쓴맛을 저감시키는데, 베타-사이클로덱스트린과 감마-사이클로덱스트린을 병용을 이용한 포접 방법이 사용되고는 하였다. 그러나, 이러한 방법을 통해 베타-사이클로덱스트린을 이용하여 녹차 추출물의 쓴맛 및 떫은맛을 저감하기에는 포접 방법이 효과적이지 않아 베타-사이클로덱스트린 이외의 첨가제를 혼용한 것을 알 수 있다. 본 발명자는 상기와 같은 문제의 해결을 위해서 최소한의 순수한 성분으로 쓴맛 또는 떫은맛을 마스킹하고자, 초음파 처리를 통한 쓴맛 또는 떫은맛의 저감 방법을 고안하였다.Conventionally, using cyclodextrin, high-concentration green tea-derived catechins were encapsulated with cyclodextrin to reduce bitterness, and the remaining aftertaste was removed with sweetener, acidulant and whey protein. When applied to liquid beverages by In addition, to reduce the bitterness of the composition containing catechin, beta-cyclodextrin and gamma-inclusion method using a combination of cyclodextrin was used. However, it can be seen that the inclusion method is not effective for reducing the bitter and astringent taste of green tea extract using beta-cyclodextrin through this method, so that an additive other than beta-cyclodextrin is mixed. The present inventors have devised a method for reducing bitterness or astringency through ultrasonication in order to mask the bitter or astringent taste with a minimum of pure ingredients in order to solve the above problems.
본 발명의 목적은 검은 콩, 백차, 녹차, 홍차, 우롱차, 붉은 와인, 맥주, 블루베리, 블랙베리, 또는 아로니아 등의 목적하는 대상물에 혼합하여 초음파 처리시 고미 또는 삽미를 크게 저감시키는 고미 또는 삽미 저감 방법을 제공하는 것이다. 본 발명에 따른 고미 또는 삽미 저감 방법을 통해, 불쾌감을 줄 수 있는 특정 맛을 효과적으로 마스킹할 수 있다.An object of the present invention is to significantly reduce bitterness or bitterness during ultrasonic treatment by mixing with a target object such as black bean, white tea, green tea, black tea, oolong tea, red wine, beer, blueberry, blackberry, or aronia. Or to provide a method for reducing sapmi. Through the method for reducing bitterness or bitterness according to the present invention, it is possible to effectively mask a specific taste that may give an unpleasant feeling.
그러나, 본 발명이 이루고자 하는 기술적 과제는 이상에서 언급한 과제에 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업계에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.However, the technical task to be achieved by the present invention is not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those of ordinary skill in the art from the following description.
이하, 본원에 기재된 다양한 구현예가 도면을 참조로 기재된다. 하기 설명에서, 본 발명의 완전한 이해를 위해서, 다양한 특이적 상세사항, 예컨대, 특이적 형태, 조성물 및 공정 등이 기재되어 있다. 그러나, 특정의 구현예는 이들 특이적 상세 사항 중 하나 이상 없이, 또는 다른 공지된 방법 및 형태와 함께 실행될 수 있다. 다른 예에서, 공지된 공정 및 제조 기술은 본 발명을 불필요하게 모호하게 하지 않게 하기 위해서, 특정의 상세사항으로 기재되지 않는다. "한 가지 구현예" 또는 "구현예"에 대한 본 명세서 전체를 통한 참조는 구현예와 결부되어 기재된 특별한 특징, 형태, 조성 또는 특성이 본 발명의 하나 이상의 구현예에 포함됨을 의미한다. 따라서, 본 명세서 전체에 걸친 다양한 위치에서 표현된 "한 가지 구현예에서" 또는 "구현예"의 상황은 반드시 본 발명의 동일한 구현예를 나타내지는 않는다. 추가로, 특별한 특징, 형태, 조성, 또는 특성은 하나 이상의 구현예에서 어떠한 적합한 방법으로 조합될 수 있다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Various embodiments described herein are described below with reference to the drawings. In the following description, various specific details are set forth, such as specific forms, compositions and processes, and the like, for a thorough understanding of the present invention. However, certain embodiments may be practiced without one or more of these specific details, or in conjunction with other known methods and forms. In other instances, well-known processes and manufacturing techniques have not been described in specific detail in order not to unnecessarily obscure the present invention. Reference throughout this specification to “one embodiment” or “an embodiment” means that a particular feature, form, composition, or characteristic described in connection with the embodiment is included in one or more embodiments of the invention. Thus, references to "in one embodiment" or "an embodiment" in various places throughout this specification do not necessarily refer to the same embodiment of the invention. Additionally, the particular features, forms, compositions, or properties may be combined in any suitable manner in one or more embodiments.
본 발명 내 특별한 정의가 없으면 본 명세서에 사용된 모든 과학적 및 기술적인 용어는 본 발명이 속하는 기술분야에서 당 업자에 의하여 통상적으로 이해되는 것과 동일한 의미를 가진다.Unless otherwise defined in the present invention, all scientific and technical terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
본 발명에서 "카테킨"은 혈중 콜레스테롤을 저하시키고, 과산화지질의 생성을 억제하여 노화를 지연시키며, 혈청 지질농도를 저하시켜 중성지질의 생성을 억제함으로써 비만을 방지하고 모세혈관의 저항력을 증진시킨다고 보고되어 있다. 따라서 녹차의 카테킨은 지질 과산화에 의한 생체의 순환기 장애와 발암 및 노화억제 등과 같은 생체 조절 물질로서 이용될 가능성이 있으며, 항산화 활성이 있어 식용유지 및 식품보존에도 사용되고 있다. 카테킨에는 에피카테킨(EC, Epicatechin), 갈로카테킨(GC, Gallocatechin), 에피갈로카테킨(EGC, Epigallocatechin), 에피카테킨 갈레이트(ECG, Epicatechin Gallate), 에피갈로카테킨 갈레이트(EGCG, Epigallocatechin Gallate), 및 갈산(Gallic acid)를 들 수 있다.In the present invention, "catechin" lowers blood cholesterol, delays aging by inhibiting the production of lipid peroxide, and inhibits the production of triglycerides by lowering the serum lipid concentration, thereby preventing obesity and enhancing the resistance of capillaries. have. Therefore, catechins in green tea have the potential to be used as bioregulatory substances such as circulatory disorders in the living body due to lipid peroxidation, carcinogenesis and aging inhibition, etc., and are also used for edible oils and fats and food preservation because of their antioxidant activity. Catechins include epicatechin (EC, Epicatechin), gallocatechin (GC, Gallocatechin), epigallocatechin (EGC, Epigallocatechin), epicatechin gallate (ECG, Epicatechin Gallate), and gallic acid.
본 발명에서 "사이클로덱스트린(cyclodextrin)"은 6 ~ 12개의 포도당 분자가 알파-1,4-글리코시드결합을 한 고리 모양의 올리고당(환상올리고당)으로서, 6개의 포도당 분자가 연결된 알파(α)-사이클로덱스트린, 7개의 포도당 분자가 연결된 베타(β)-사이클로덱스트린, 8개의 포도당 분자가 연결된 감마(γ)-사이클로덱스트린, 9개의 포도당 분자가 연결된 델타(δ)-사이클로덱스트린, 10개의 포도당 분자가 연결된 입실론(ε)-사이클로덱스트린, 11개의 포도당 분자가 연결된 제타(ζ)-사이클로덱스트린이 있다. 베타-사이클로덱스트린은 소수성의 내부와 친수성의 외부로 이루어진 3차원 구조를 지녀서 물에 녹으면서도 다양한 지용성 물질을 포접할 수 있는 기능을 가지고 있다. 베타-사이클로덱스트린의 이러한 포접기능은 난용성 물질의 용해도를 증가시켜 줄 뿐만 아니라 냄새나 맛의 차폐, 조해성 물질의 안정화, 자극성 감소 등을 돕는 역할을 할 수 있으므로 의약, 식품 산업 등에서 다양하게 활용되고 있다.In the present invention, "cyclodextrin" is a ring-shaped oligosaccharide (cyclic oligosaccharide) in which 6 to 12 glucose molecules are alpha-1,4-glycosidic bonds, and is an alpha (α)- Cyclodextrin, beta (β)-cyclodextrin with 7 glucose molecules linked, gamma (γ)-cyclodextrin with 8 glucose molecules linked, delta(δ)-cyclodextrin with 9 glucose molecules linked, 10 glucose molecules There is a linked epsilon (ε)-cyclodextrin, and a zeta (ζ)-cyclodextrin with 11 glucose molecules linked. Beta-cyclodextrin has a three-dimensional structure consisting of a hydrophobic interior and a hydrophilic exterior, so it has a function of enclosing various fat-soluble substances while soluble in water. This inclusion function of beta-cyclodextrin not only increases the solubility of poorly soluble substances, but can also play a role in shielding odor or taste, stabilizing deliquescent substances, and reducing irritation. have.
본 발명에서 "삽미(澁味, astringency)" 또는 "떫은 맛"은 맛의 7요소의 하나로, 혀에 있는 부드럽고 끈끈한 막이 오그라들면서 느껴지는 맛을 의미한다. 혀 점막에 수렴작용, 혹은 점막의 단백질을 응고하는 작용을 가지는 것은 일반적으로 삽미를 띤다. 철, 구리 등의 금속, 묽은산, 타닌 등은 모두 삽미를 띤다. 예를 들어, 차의 삽미는 주로 타닌류의 구성성분인 카테킨류에 의한 것으로 유리형에 비하여 몰식자산과 에스터류(ester) 결합한 에스터류(ester)형 카테킨이 보다 강한 삽미(그리고 고미)를 띤다.In the present invention, "sapmi (澁味, astringency)" or "astringency" is one of the seven elements of taste, and means a taste felt as the soft and sticky film on the tongue shrinks. Those that have an astringent action on the mucous membrane of the tongue, or the action of coagulating proteins in the mucous membrane, are generally disappointing. Metals such as iron and copper, dilute acids, and tannins are all sappy. For example, the taste of tea is mainly due to catechins, which are components of tannins, and ester-type catechins, which are combined with gallic acid and esters, have a stronger taste (and bitterness) than the glass type.
본 발명에서 "고미(苦味, bitterness)" 또는 "쓴맛"은 맛의 기본이 되는 4요소의 하나로서 아주 미량으로 느낄 수 있는 맛으로 특히 혀뿌리에서 감수성이 높으나 개인차가 심하다. 고미를 띠는 성분으로서는 차나 커피에 함유되어 있는 카페인(caffeine)이나 카카오에 함유되어 있는 테오브로마인(theobromine) 등의 알칼로이드(alkaloid), 여름 밀감 껍질에 함유되어 있는 나린진(naringin) 배당체, 오이 중의 쿠쿠비타신(cucurbitacin), 맥주의 호프 중의 휴물론(humulon), 루풀론(lupulon) 등의 터펜(terpene)류, 체더 치즈에 함유되어 있는 고미 펩티드, 또 아미노산, 류신(leucine), 트립토판(tryptophan) 등이 있다. 예를 들어, 차의 경우에는 이 맛을 특징짓는 것으로 중요하여 카페인 이외에 몰식자산의 에스터(ester)가 아닌 유리형의 카테킨류도 고미를 가진다.In the present invention, "bitterness" or "bitterness" is one of the four basic elements of taste, and it is a taste that can be felt in a very small amount. Examples of bitter ingredients include alkaloids such as caffeine in tea or coffee or theobromine in cacao, naringin glycosides in summer citrus peel, and cucumber Terpenes such as cucurbitacin, humulon and lupulon in beer hops, bitter peptides contained in cheddar cheese, and amino acids, leucine and tryptophan ), etc. For example, in the case of tea, it is important to characterize this taste, and in addition to caffeine, free catechins, not esters of gallic acid, have a bitter taste.
상기 목적을 달성하기 위하여, (a) 목적하는 대상물에 환상올리고당을 혼합하여 교반하는 단계; 및 (b) 초음파 처리하는 단계;를 포함하는, 고미 또는 삽미 저감 방법을 제공한다.In order to achieve the above object, (a) mixing the cyclic oligosaccharide with the target object and stirring; And (b) ultrasonic treatment; provides a method for reducing bitterness or bitterness, including.
본 발명의 일 구체예에서, 상기 환상올리고당은 알파 사이클로덱스트린, 베타 사이클로덱스트린, 및 감마 사이클로덱스트린으로 이루어진 군으로부터 선택되는 적어도 하나인 것이다. 본 발명의 다른 구체예에서, 상기 목적하는 대상물은 에피갈로카테킨 갈레이트(epigallocatechin gallate; EGCG) 및 에피카테킨 갈레이트(epicatechin gallate; ECG)로 이루어진 군으로부터 선택되는 적어도 하나를 포함하는 식물, 식물의 열매, 또는 이들의 가공물인 것이다. 본 발명의 또 다른 구체예에서, 상기 (a) 단계에서 목적하는 대상물 및 환상올리고당은 동량 몰비로 혼합한다. 본 발명의 또 다른 구체예에서, 상기 (b) 단계에서 초음파 처리는 50분 내지 70분 동안 수행하는 것이다. 본 발명의 또 다른 구체예에서, 상기 (b) 단계에서 초음파 처리는 20 Hz 내지 100 Hz로 조사하여 수행하는 것이다. 본 발명의 또 다른 구체예에서, 상기 (b) 단계에서 초음파 처리는 30 Hz 내지 80 Hz로 조사하여 수행하는 것이다. 본 발명의 또 다른 구체예에서, 상기 (b) 단계에서 초음파 처리는 40 Hz 내지 60 Hz로 조사하여 수행하는 것이다. 본 발명의 또 다른 구체예에서, 상기 (b) 단계에서 초음파 처리는 45 Hz 내지 55 Hz로 조사하여 수행하는 것이다. 본 발명의 또 다른 구체예에서, 상기 (b) 단계에서 초음파 처리는 55분 내지 65분 동안 실시한다. 본 발명의 또 다른 구체예에서, 상기 (b) 단계에서 초음파 처리는 58분 내지 62분 동안 실시한다. 본 발명의 또 다른 구체예에서, 상기 (b) 단계 이후에, (c) 원심분리하는 단계;를 추가로 포함한다. 본 발명의 또 다른 구체예에서, 상기 (b) 단계 이후에, (c) 필터링하는 단계;를 추가로 포함한다. 본 발명의 또 다른 구체예에서, 상기 (c) 단계에서 원심분리는 10000 rpm 내지 16000 rpm에서 3분 내지 10분 동안 추가로 수행하는 것이다. 본 발명의 또 다른 구체예에서, 필터링은 공극 크기가 10 ㎛ 내지 30 ㎛인 시린지 필터를 이용하여 추가로 수행하는 것이다. 본 발명의 또 다른 구체예에서, 상기 (c) 단계에서 원심분리는 11000 rpm 내지 15000 rpm에서 4분 내지 8분 동안 추가로 수행하는 것이다. 본 발명의 또 다른 구체예에서, 상기 (c) 단계에서 원심분리는 12000 rpm 내지 14000 rpm에서 4분 내지 6분 동안 추가로 행한다. 본 발명의 또 다른 구체예에서, 상기 (c) 단계에서 필터링은 공극 크기가 13 ㎛ 내지 27 ㎛인 시린지 필터를 이용하여 추가로 수행하는 것이다. 본 발명의 또 다른 구체예에서, 상기 (c) 단계에서 필터링은 공극 크기가 15 ㎛ 내지 25 ㎛인 시린지 필터를 이용하여 수행한다. 본 발명의 또 다른 구체예에서, 상기 (c) 단계에서 필터링은 공극 크기가 18 ㎛ 내지 22 ㎛인 시린지 필터를 이용하여 수행한다. 본 발명의 또 다른 구체예에서, 상기 목적하는 대상물은 검은 콩, 백차, 녹차, 홍차, 우롱차, 붉은 와인, 맥주, 블루베리, 블랙베리, 또는 아로니아일 수 있다.In one embodiment of the present invention, the cyclic oligosaccharide is at least one selected from the group consisting of alpha cyclodextrin, beta cyclodextrin, and gamma cyclodextrin. In another embodiment of the present invention, the target object is a plant comprising at least one selected from the group consisting of epigallocatechin gallate (EGCG) and epicatechin gallate (ECG); It is a fruit or a processed product thereof. In another embodiment of the present invention, the target object and the cyclic oligosaccharide in step (a) are mixed in the same molar ratio. In another embodiment of the present invention, the ultrasonic treatment in step (b) is to be performed for 50 minutes to 70 minutes. In another embodiment of the present invention, the ultrasonic treatment in step (b) is to be performed by irradiating at 20 Hz to 100 Hz. In another embodiment of the present invention, the ultrasonic treatment in step (b) is to be performed by irradiation at 30 Hz to 80 Hz. In another embodiment of the present invention, the ultrasonic treatment in step (b) is to be performed by irradiation at 40 Hz to 60 Hz. In another embodiment of the present invention, the ultrasonic treatment in step (b) is performed by irradiation at 45 Hz to 55 Hz. In another embodiment of the present invention, the ultrasonic treatment in step (b) is carried out for 55 minutes to 65 minutes. In another embodiment of the present invention, the ultrasonic treatment in step (b) is carried out for 58 minutes to 62 minutes. In another embodiment of the present invention, after step (b), (c) centrifuging; further comprises. In another embodiment of the present invention, after the step (b), (c) filtering; further comprises. In another embodiment of the present invention, the centrifugation in step (c) is to be further performed at 10000 rpm to 16000 rpm for 3 minutes to 10 minutes. In another embodiment of the present invention, the filtering is further performed using a syringe filter having a pore size of 10 μm to 30 μm. In another embodiment of the present invention, the centrifugation in step (c) is to be further performed at 11000 rpm to 15000 rpm for 4 minutes to 8 minutes. In another embodiment of the present invention, the centrifugation in step (c) is further performed at 12000 rpm to 14000 rpm for 4 to 6 minutes. In another embodiment of the present invention, the filtering in step (c) is further performed using a syringe filter having a pore size of 13 μm to 27 μm. In another embodiment of the present invention, the filtering in step (c) is performed using a syringe filter having a pore size of 15 μm to 25 μm. In another embodiment of the present invention, the filtering in step (c) is performed using a syringe filter having a pore size of 18 μm to 22 μm. In another embodiment of the present invention, the target object may be black bean, white tea, green tea, black tea, oolong tea, red wine, beer, blueberry, blackberry, or aronia.
상기 목적을 달성하기 위하여, 상기한 방법으로 처리된 고미 또는 삽미가 저감된 조성물을 제공한다.In order to achieve the above object, there is provided a composition with reduced bitterness or bitterness treated by the above method.
본 발명에 따른 고미 또는 삽미 저감 방법은 검은 콩, 백차, 녹차, 홍차, 우롱차, 붉은 와인, 맥주, 블루베리, 블랙베리, 또는 아로니아와 같은 목적하는 대상물에 혼합하여 초음파 처리시 고미 또는 삽미를 크게 저감시키는 효과가 있다. 본 발명에 따른 고미 또는 삽미 저감 방법을 통해, 불쾌감을 줄 수 있는 특정 맛을 효과적으로 마스킹함으로써 보다 용이하게 식품 섭취 또는 음용에 기여할 것이다.The bitterness or bitterness reduction method according to the present invention is mixed with a target object such as black bean, white tea, green tea, black tea, oolong tea, red wine, beer, blueberry, blackberry, or aronia and subjected to ultrasonic treatment has the effect of greatly reducing Through the method for reducing bitterness or bitterness according to the present invention, it will contribute to food intake or drinking more easily by effectively masking a specific taste that may give an unpleasant feeling.
도 1은 녹차 카테킨 단일 성분의 화학식 및 이에 대한 고미를 평가한 그래프이다.
도 2는 본 발명의 고미 또는 삽미 저감 방법에 따라 제조하여 고미의 저감 정도를 측정한 그래프이다.
도 3은 본 발명의 고미 또는 삽미 저감 방법에 따라 제조한 조성물 간의 고미 저감 정도를 나타낸 그래프이다.1 is a graph evaluating the chemical formula of a single component of green tea catechin and its bitterness.
Figure 2 is a graph measuring the degree of reduction of bitter taste prepared according to the method for reducing bitter taste or sapmi of the present invention.
3 is a graph showing the degree of reduction in bitterness between compositions prepared according to the method for reducing bitterness or saffron of the present invention.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로서, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당 업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .
[제조예][Production Example]
고미 또는 삽미 저감 방법How to reduce bitterness or bitterness
에피갈로카테킨 갈레이트(EGCG)와 사이클로덱스트린(cyclodextrin, CD)을 1:1 비율이 되도록 각각 0.1 M씩 넣었다. 사이클로덱스트린(CD)으로 알파 사이클로덱스트린(α-CD), 베타 사이클로덱스트린(β-CD), 또는 감마 사이클로덱스트린(γ-CD)을 사용하여 실시하였다. 이어서, 증류수를 최대 1 mL 정도 가하여 잘 혼합 및 교반하였다. 이후 1시간 동안 50Hz로 초음파 처리하고 13000 rpm에서 5분간 원심분리하였다. 20 ㎛ 시린지 필터로 필터링하여 포합체를 제조하였다.0.1 M each of epigallocatechin gallate (EGCG) and cyclodextrin (CD) was added in a 1:1 ratio. Cyclodextrin (CD) was performed using alpha cyclodextrin (α-CD), beta cyclodextrin (β-CD), or gamma cyclodextrin (γ-CD). Then, up to 1 mL of distilled water was added, and the mixture was well mixed and stirred. Then, it was sonicated at 50 Hz for 1 hour and centrifuged at 13000 rpm for 5 minutes. Conjugates were prepared by filtering with a 20 μm syringe filter.
[실험예][Experimental example]
초음파 처리 방법Sonication method
50 mL의 3차 증류수에 섞고 vortexing 후, Ultrasonic cleaner set (WUC-A10H, DAIHAN Scientific Co., Ltd., Wonju, Korea)을 이용하여 50 Hz로 초음파 처리를 실시하였다. After mixing with 50 mL of tertiary distilled water and vortexing, ultrasonication was performed at 50 Hz using an Ultrasonic cleaner set (WUC-A10H, DAIHAN Scientific Co., Ltd., Wonju, Korea).
시간별로(0, 15, 30, 45, 및 60분) 1 mL씩 ep-tube에 분주하고, 13,000 rpm으로 원심분리하였다. 원심분리 후, 상등액을 20 ㎛ 시린지 필터 (DISMIC-13HP, Advantec, Tokyo, Japan)를 이용해 용해되지 않은 에피갈로카테킨 갈레이트를 여과하였다.Each time (0, 15, 30, 45, and 60 minutes) 1 mL each was dispensed into the ep-tube, and centrifuged at 13,000 rpm. After centrifugation, the supernatant was filtered off undissolved epigallocatechin gallate using a 20 μm syringe filter (DISMIC-13HP, Advantec, Tokyo, Japan).
400, 500, 또는 600 mM의 에피갈로카테킨 갈레이트를 최종 부피 1 mL가 되도록 3차 증류수로 용해시키고 vortexing한 뒤, 1시간 동안 50 Hz로 초음파 처리하였다. 원심 분리 후, 상등액을 20 ㎛ 시린지 필터 (DISMIC-13HP, Advantec, Tokyo, Japan)를 이용해 용해되지 않은 에피갈로카테킨 갈레이트를 여과하였다.400, 500, or 600 mM epigallocatechin gallate was dissolved in third distilled water to a final volume of 1 mL, vortexed, and then sonicated at 50 Hz for 1 hour. After centrifugation, the supernatant was filtered off undissolved epigallocatechin gallate using a 20 μm syringe filter (DISMIC-13HP, Advantec, Tokyo, Japan).
쓴맛 평가 방법How to evaluate bitterness
인간의 쓴맛 수용체 TAS2R16 (NM_016945), TAS2R39 (NM_176881) 수용체 cDNA를 Xenopus oocyte express vector pGEM에 sub-cloning 시키고 제한효소를 이용하여 cDNA를 선형화하였다. 선형화한 cDNA를 T7 RNA 중합효소를 사용하여 cRNA를 합성하였다. 두 전극 전압 클램프(Two electrode voltage clamp) 및 pClamp 소프트웨어를 사용하여 쓴맛 수용체를 통한 Na+, K+ 이온의 이동에 따른 전류 변화를 관찰하고, 분석하였다. Human bitter receptor TAS2R16 (NM_016945), TAS2R39 (NM_176881) receptor cDNAs were sub-cloned into Xenopus oocyte express vector pGEM, and the cDNA was linearized using restriction enzymes. The linearized cDNA was synthesized using T7 RNA polymerase. Current changes according to the movement of Na + , K + ions through bitter receptors were observed and analyzed using a two electrode voltage clamp and pClamp software.
녹차 카테킨 단일 성분의 쓴맛 평가Bitterness evaluation of green tea catechin single ingredient
도 1에 나타난 바와 같이, 쓴맛을 평가한 결과, 에피갈로카테킨 갈레이트(epigallocatechin gallate; EGCG) 및 에피카테킨 갈레이트(epicatechin gallate; ECG)에서 쓴맛이 존재함을 확인하였다. 한편, EGC와 갈산(gallic acid)은 쓴맛이 거의 존재하지 않았다.As shown in FIG. 1 , as a result of evaluating bitterness, it was confirmed that bitterness was present in epigallocatechin gallate (EGCG) and epicatechin gallate (ECG). On the other hand, EGC and gallic acid had almost no bitter taste.
본 발명의 고미 또는 삽미 저감 방법에 따라 제조된 조성물 종류별 쓴맛 저감 정도 측정Measurement of the degree of bitterness reduction for each type of composition prepared according to the method for reducing bitterness or saffron of the present invention
제조예에 따라 제조된 조성물을 준비하고, 실험예에 따라 쓴맛을 평가하였다(도 2 참고). 5-7개의 알을 각각 다른 3개의 개구리에서 추출하여 사용하였다(표 1 참고). A composition prepared according to Preparation Example was prepared, and bitter taste was evaluated according to Experimental Example (see FIG. 2). 5-7 eggs were extracted from 3 different frogs, respectively (see Table 1).
본 발명의 고미 또는 삽미 저감 방법에 따라 제조하여 고미의 저감 정도를 측정하였다. 본 발명의 방법에 따라 초음파를 가한 경우에 물에 대한 에피갈로카테킨 갈레이트의 용해도가 증가하는 것을 확인하였다. 이로 인해, 고미 또는 삽미를 갖는 대상물에 본 발명에 따른 고미 또는 삽미 저감 방법을 적용할 경우, 대량 생산이 가능한 것을 확인하였다. 또한, 본 발명의 방법에 따라 초음파를 가한 경우에 쓴 맛을 내는 에피갈로카테킨 갈레이트에 대한 마스킹 효과가 증가하여 도 3에 나타난 바와 같이, 사이클로덱스트린 중에 감마 사이클로덱스트린(γ-CD)이 최대 10배 정도의 가장 큰 쓴맛 저감 효과를 보였다.It was prepared according to the method for reducing bitterness or saffron of the present invention, and the degree of reduction in bitterness was measured. It was confirmed that the solubility of epigallocatechin gallate in water was increased when ultrasound was applied according to the method of the present invention. For this reason, it was confirmed that mass production was possible when the method for reducing bitterness or saffron according to the present invention was applied to an object having bitter taste or saffron. In addition, when ultrasonic waves were applied according to the method of the present invention, the masking effect on epigallocatechin gallate, which had a bitter taste, was increased. It showed the greatest bitterness reduction effect of about 10 times.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.As described above in detail a specific part of the present invention, for those of ordinary skill in the art, this specific description is only a preferred embodiment, and it is clear that the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.
Claims (10)
(b) 초음파 처리하는 단계;를 포함하는, 고미 또는 삽미 저감 방법.(a) mixing and stirring the cyclic oligosaccharide in the target object; and
(b) ultrasonic treatment;
상기 환상올리고당은 알파 사이클로덱스트린, 베타 사이클로덱스트린, 및 감마 사이클로덱스트린으로 이루어진 군으로부터 선택되는 적어도 하나인 것인, 고미 또는 삽미 저감 방법.The method of claim 1,
The cyclic oligosaccharide is at least one selected from the group consisting of alpha cyclodextrin, beta cyclodextrin, and gamma cyclodextrin.
상기 목적하는 대상물은 에피갈로카테킨 갈레이트(epigallocatechin gallate; EGCG) 및 에피카테킨 갈레이트(epicatechin gallate; ECG)로 이루어진 군으로부터 선택되는 적어도 하나를 포함하는 식물, 식물의 열매, 또는 이들의 가공물인 것인, 고미 또는 삽미 저감 방법.The method of claim 1,
The target object is a plant comprising at least one selected from the group consisting of epigallocatechin gallate (EGCG) and epicatechin gallate (ECG), a fruit of a plant, or a product thereof A method for reducing phosphorus, bitterness or bitterness.
상기 (a) 단계에서 목적하는 대상물 및 환상올리고당은 동량 몰비로 혼합하는 것인, 고미 또는 삽미 저감 방법.The method of claim 1,
In the step (a), the target object and the cyclic oligosaccharide are mixed in equal molar ratios, a method for reducing bitterness or bitterness.
상기 (b) 단계에서 초음파 처리는 50분 내지 70분 동안 수행하는 것인, 고미 또는 삽미 저감 방법.The method of claim 1,
The ultrasonic treatment in step (b) is to be performed for 50 to 70 minutes, bitterness or saffron reduction method.
상기 (b) 단계에서 초음파 처리는 20 Hz 내지 100 Hz로 수행하는 것인, 고미 또는 삽미 저감 방법.The method of claim 1,
The ultrasonic treatment in step (b) is to be performed at 20 Hz to 100 Hz, a bitterness or sap taste reduction method.
상기 (b) 단계에서 초음파 처리는 40 Hz 내지 60 Hz로 수행하는 것인, 고미 또는 삽미 저감 방법.The method of claim 1,
The ultrasonic treatment in step (b) is to be performed at 40 Hz to 60 Hz, a bitterness or sap taste reduction method.
상기 (b) 단계 이후에, (c) 필터링하는 단계;를 추가로 포함하는, 고미 또는 삽미 저감 방법.The method of claim 1,
After the step (b), (c) filtering;
상기 (c) 단계에서 필터링은 공극 크기가 10 ㎛ 내지 30 ㎛인 시린지 필터를 이용하여 수행하는 것인, 고미 또는 삽미 저감 방법.9. The method of claim 8,
In step (c), the filtering is performed using a syringe filter having a pore size of 10 μm to 30 μm, a method for reducing bitterness or bitterness.
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