KR970005128A - 구약감자 글루코만난 효소가수분해물을 이용한 식이섬유 강화 기능성음료의 제조방법 - Google Patents

구약감자 글루코만난 효소가수분해물을 이용한 식이섬유 강화 기능성음료의 제조방법 Download PDF

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KR970005128A
KR970005128A KR1019950023405A KR19950023405A KR970005128A KR 970005128 A KR970005128 A KR 970005128A KR 1019950023405 A KR1019950023405 A KR 1019950023405A KR 19950023405 A KR19950023405 A KR 19950023405A KR 970005128 A KR970005128 A KR 970005128A
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functional beverage
dietary fiber
enzyme hydrolyzate
hydrolyzate
carbon dioxide
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KR1019950023405A
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KR0155975B1 (ko
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김남수
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서중일
한국식품개발연구원
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/032—Citric acid
    • 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
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5058—Glucomannan
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • 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
    • A23V2250/70—Vitamins
    • A23V2250/708—Vitamin C
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • 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
    • A23V2300/00—Processes
    • A23V2300/28—Hydrolysis, degree of hydrolysis

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

본 발명은 구약감자 글루코만만 효소가수분해물을 이용한 식이섬유 강화 기능성음료의 제조방법에 관한 것이다. 좀더 구체적으로, 본 발명은 저점성을 지니며 식이섬유로서의 제반특성과 기능성을 지닌 구약감자 글루코만난 효소가수분해물을 이용하여 식이섬유 강화 기능성음료를 제조하는 방법에 관한 것이다. 본 발명의 식이섬유 강화 기능성 음료의 제조방법은 액체상태의 효소가수분해물 또는 분말상태의 효소가수분해물을 지하수에 용해시키고 여과한 효소가수분해물을 지하수에 가하여 1 내지 2%(w/v)로 농도를 조절하는 공정; 전기 공정에서 수득한 농도조절된 효소가수분해물 용액에 색소 및 조미성분을 가하여 50 내지 100rpm으로 8 내지 12분간 교반하고 4 내지 5℃로 냉각하여 기능성음료 원액을 제조하는 공정; 및, 전기 공정에서 수득한 냉각된 기능성음료 원액에 20 내지 30psi/cm2의 탄산가스압으로 탄산가스를 취입하는 공정을 포함한다. 본 발명에 의해 저점성을 지니며 식이섬유로서의 제반특성과 기능성을 지닌 천연의 구약감자 글루코만난 효소가수분해물을 이용하여 소화계조절을 효과적으로 행할 수 있는 양질의 식이섬유 강화 기능성음료를 간단한 공정에 의해 경제적으로 제조할 수 있다는 것이 확인되었다.

Description

구약감자 글루코만난 효소가수분해물을 이용한 식이섬유 강화 기능성음료의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 본 발명에 따른 식이섬유 강화 기능성음료의 제조공정을 나타낸 제조공정도이다.

Claims (5)

  1. (ⅰ) 액체상태의 효소가수분해물 또는 분말상태의 효소가수분해물을 지하수에 용해시키고 여과한 효소가수분해물을 지하수에 가하여 1 내지 2%(w/v)로 농도를 조절하는 공정; (ⅱ) 전기 공정에서 수득한 농도조절된 효소가수분해물 용액에 색소 및 조미성분을 가하여 50 내지 100rpm으로 8 내지 12분간 교반하고 4 내지 5℃로 냉각하여 기능성음료 원액을 제조하는 공정; 및, (ⅲ) 전기 공정에서 수득한 냉각된 기능성음료 원액에 20 내지 30psi/cm2의 탄산가스압으로 탄산가스를 취입하는 공정을 포함하는 식이섬유 강화 기능성음료의 제조방법.
  2. 제1항에 있어서, 색소로는 0.02 내지 0.05%(w/v)의 코치닐 색소를 사용하는 것을 특징으로 하는 식이섬유 강화 기능성음료의 제조방법.
  3. 제1항에 있어서, 조미성분으로는 0.01 내지 0.05%(w/v)의 오렌지에센스, 동일중량비로 구성된 과당 및 설탕 6 내지 8%(w/v), 구연산 0.10 내지 0.15%(w/v) 및 비타민 C 0.03 내지 0.05%(w/v)를 사용하는 것을 특징으로 하는 식이섬유 강화 기능성음료의 제조방법.
  4. 제1항에 있어서, 탄산가스와 취입된 기능성음료를 미리 100℃에서 10분간 열처리하여 건조한 유리병에 주입하고 밀봉하는 공정을 추가로 포함하는 것을 특징으로 하는 식이섬유 강화 기능성음료의 제조방법.
  5. 액체상태에 효소가수분해물 또는 분말상태의 효소가수분해물을 지하수에 용해시키고 여과한 효소가수분해물을 지하수에 가하여 1 내지 2%(w/v)로 농도를 조절하고, 농도조절된효소가수분해물 용액에 색소 및 조미성분을 가하여 50 내지 100rpm으로 8 내지 12분간 교반하고 4 내지 5℃로 냉각하여 기능성음료 원액을 제조한 다음, 냉각된 기능성음료 원액에 20 내지 30psi/cm2의 탄산가스압으로 탄산가스를 취입하여 제조된 식이섬유 강화 기능성음료.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019950023405A 1995-07-31 1995-07-31 구약감자 글루코만난 효소가수분해물을 이용한 식이섬유 강화 기능성음료의 제조방법 KR0155975B1 (ko)

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KR1019950023405A KR0155975B1 (ko) 1995-07-31 1995-07-31 구약감자 글루코만난 효소가수분해물을 이용한 식이섬유 강화 기능성음료의 제조방법

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114027511A (zh) * 2021-11-24 2022-02-11 武汉轻工大学 一种富硒益生元的生产方法及其产品

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105747070A (zh) * 2014-12-20 2016-07-13 重庆山林源林业综合开发有限公司 一种魔芋冲剂的制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114027511A (zh) * 2021-11-24 2022-02-11 武汉轻工大学 一种富硒益生元的生产方法及其产品

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