KR100706033B1 - Beverage composition comprising ruprecht - Google Patents

Abstract

The present invention relates to a Schisandra chinensis composition comprising Schisandra chinensis saccharide and pomegranate juice prepared by mixing and ripening Schisandra chinensis and then squeezing it. Schizandra beverage of the present invention contains Schizandra fermented sugar and pomegranate juice of the same sugar content 6: 4 to 8: 2 (v / v). Schizandra beverage of the present invention is not only excellent in taste, but also exhibits excellent antioxidant activity, it will be widely used in the development of new functional food using Schizandra.

Schisandra chinensis, Schisandra fermented sugar, pomegranate juice,

Description

Beverage Composition Comprising Ruprecht}

The present invention relates to a Schizandra beverage composition. More specifically, the present invention relates to a Schizandra beverage composition comprising Schizandra chinensis solution and pomegranate juice prepared by mixing and ripening Schizandra chinensis and then squeezing them.

Schizandra chinensis (ruprecht) is a Magnoliaceae plant that, in oriental medicine, uses its fruit to treat systemic weakness, mental and physical fatigue, bronchitis, bronchial asthma, nervous breakdown, hypotension, heart failure, malnutrition and wounds. It is used to improve eyesight, and is mainly processed and used as starch food and Schisandra using tea or summer vegetables and its pigments.

Detailed studies on the pharmacological activity of Schizandra chinensis have been actively conducted. For example, Schisandra chinensis contains high amounts of organic acids and anthocyanin pigments (Kim, KI et al., Korean J. Food Sci.Technol., 5: 178-182, 1973) It has been reported to have protective, alcoholic and antidiabetic effects (see Hikino, H. et al., Planta Med., 50: 213-216, 1984; Lee, JS et al., Korean J). Dietary culture, 5: 259-262, 1990; Sheo, HJ et al., J. Korean Soc.Food Sci.Nutri., 16: 262-268, 1987).

Omija with such pharmacological activity exhibits a taste that is avoided aesthetically, and thus cannot be directly ingested. In order to easily ingest such omija, a technology for processing omija and preparing it in various food forms is actively studied. It is becoming. For example, Korean Patent Registration No. 4737 discloses a method for preparing a soft drink Schizandra chinensis solution comprising inoculating and culturing Torolopsis strains on Schizandra chinensis extract, and Korea Patent Registration No. 37797 discloses Omija fermented liquor prepared by adding sugar, fruit juice and yeast, and aged after fermentation, and a method for preparing the same are disclosed. Korean Patent Registration No. 59095 discloses a schizandra beverage comprising extracts of wolfberry, Schizandra chinensis, ginseng and jujube The manufacturing method is disclosed, and Korean Patent Registration No. 65196 discloses Schizandra chinensis extract for the manufacture of sign foods, including distillate and Schizandra chinensis extract of irritating flavor obtained by crushing Schizandra seed and steam distillation, and Korea Patent Registration No. 55510 Prepared by fermenting Schizandra chinensis extract using lactic acid bacteria and yeast Mija car and a method of manufacturing the same, and have been disclosed, the Republic of Korea Patent No. 394 577 discloses a Schizandra extract seed functionality and a method of manufacturing the same is disclosed having a high antioxidant for lard and soybean oil.

However, these developed products merely improve the palatability of foods containing Schizandra, or simply confirm the functionality of Schizandra, and because they do not show an improved effect of improving Schizandra's functionality, they make consumers' preferences special. The situation is not improving.

Therefore, the necessity to develop processed foods of Schisandra chinensis with improved palatability has emerged constantly.

Thus, the present inventors have diligently researched to develop processed foods of Schisandra chinensis with improved palatability, and as a result, after mixing Schisandra chinensis and saccharides and fermenting them under anaerobic conditions, Schisandra chinensis and pomegranate juice are liquid components obtained by juice and filtration. When the beverage is prepared by mixing, the bitterness and sour taste peculiar to Schisandra chinensis reduced not only improves palatability, but also confirmed that the antioxidant activity peculiar to Schisandra chinensis was completed, the present invention was completed.

The main object of the present invention is to provide a Schizandra beverage with improved palatability and functionality.

The inventors of the present invention, in order to manufacture the taste-improved Schizandra chinensis processed food, first to establish an effective processing method that can improve the taste of Schizandra chinensis, Schizandra juice, Schizandra fermented sugar solution, Schizandra hot water extract and Schizandra ethanol extract Compared. As a result, fine schizandra saccharides (e.g., high fructose, glucose, sucrose, fructose, sugar, sugar alcohol or mixtures thereof) are mixed in a container of 6: 4 to 4: 6 (w / w), After removing the air, it was sealed and anaerobic fermentation at a temperature of 5 to 10 ° C. for 20 to 50 days, and it was confirmed that the Schisandra chinensis fermented sugar obtained by juice and filtration showed the best palatability. However, in terms of antioxidant activity specific to Schizandra chinensis, the Schizandra fermented sugar solution showed lower levels than Schizandra juice.

Thus, in order to search for an additional ingredient that can improve the antioxidant activity of the Schizandra fermented sugar solution, but also improve the palatability, each beverage was prepared by mixing the juice of the Schizandra chinensis fermented sugar and various natural fruits, and their While comparing the palatability and functionality, it was confirmed that the addition of pomegranate juice to the fermented sugar of Schisandra chinensis improved not only the palatability but also the antioxidant activity. As a result of confirming whether the pomegranate juice solution had a similar effect when added to the Schizandra juice, when added to Schizandra juice, palatability was improved, but antioxidant activity was not improved. Pomegranate juice was confirmed to have a specific effect on Schisandra fermented sugar.

In addition, as a result of finding the optimal mixing ratio of Schizandra fermented sugar and pomegranate juice for producing Schizandra beverages that can exhibit improved palatability and functionality, 6: 4-8: In the case of mixing at 2 (v / v), it was found that the most preferable. In addition, the additives may be additionally included in the electric Schizandra beverage, but the subsidiary materials used are not particularly limited thereto, but it is preferable to use a herbal medicine hot water extract, citric acid, vitamins or mixtures thereof, and the content of these subsidiary materials is It is not limited.

Thus prepared Schisandra chinensis beverage can be drunk as it is, or diluted with an appropriate amount of drinking water according to the consumer's taste.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Establishment of Schizandra chinensis Process

In order to establish a pretreatment process that can enhance the palatability of Schisandra chinensis, Schisandra chinensis, Schisandra fermented sugar solution, Schisandra chinensis extract and Schisandra chinensis extract were prepared, respectively, and their palatability and antioxidant activity were evaluated.

Example 1-1 : Obtaining Various Schizandra Extracts

First, 1 kg of washed Schizandra chinensis was filtered and filtered, and Schizandra squeezed liquid was obtained, and then diluted with drinking water to obtain Schizandra squeezed liquid having a sweetness of 7 ° Bx.

Next, 1 kg of washed Schisandra chinensis and 1 kg of sugar were mixed, put into a jar, air was removed, sealed, and left to stand at 10 ° C. for 30 days to naturally ferment. After the fermentation was completed, it was compressed and filtered, and Schizandra fermented sugar solution was obtained, and then diluted with drinking water to obtain Schizandra fermented sugar solution having a sweetness of 7 ° Bx.

In addition, 1 kg of washed Schizandra chinensis immersed in 2 L of water, extracted for 5 hours at 100 ℃, and then filtered to obtain a liquid component, concentrated to have a sweetness of 7 ° Bx, to obtain a Schizandra hot water extract.

Finally, 1 kg of washed Schizandra chinensis immersed in 2 L of 80% (v / v) ethanol solution, extracted for 20 days at 30 ℃, then filtered to obtain a liquid component, evaporated ethanol components, diluted with drinking water To obtain a Schisandra chinensis ethanol extract having a sweetness of 7 ° Bx.

Example 1-2 : Sensory Evaluation of Various Schizandra Extracts

Each Schizandra chinensis extract having a sweetness of 7 ° Bx obtained in Example 1-1 was evaluated for their taste, aroma, and overall acceptability by nine-point measurement method (one point worst, two points very bad, three points bad, four points). It was measured by a little bad, 5 points normal, 6 points a little good, Z7 point good, 8 points very good, 9 points best (refer: Table 1a).

Sensory Evaluation Results of Various Schizandra chinensis Extracts additive flavor Scent Comprehensive Preference Schisandra chinensis Schisandra fermented sugar Schisandra chinensis hot water extract Schisandra chinensis extract 2.78 4.04 5.19 4.25 5.50 4.57 1.29 1.64 2.75 5.65 4.87 4.04

As shown in Table 1a, Schisandra chinensis fermented sugar obtained evenly scored in the items of taste and fragrance, Schisandra chinensis, Schisandra chinensis hot water extract and Schisandra chinensis ethanol extract showed a higher overall acceptability, Schisandra fermented sugar solution has the highest palatability It can be seen that.

Example 1-3 Evaluation of Antioxidant Activity of Various Schizandra Extracts

As known, Schisandra chinensis showed excellent antioxidant activity (see Korean Patent Registration No. 65196), so that the antioxidant activity of each Schisandra chinensis extract having a sugar content of 7 ° Bx obtained in Example 1-1 was determined by TBA ( thiobarbituric acid) was measured.

That is, linoleic acid was added to 0.03M in a solvent in which 0.1M phosphate buffer solution (pH 7.0) and ethanol were mixed 4: 1 to obtain a substrate solution, and 0.1M phosphate buffer was added to 20 ml of the substrate solution. 19.2 ml of solution (pH 7.0) and 0.8 ml of Schisandra chinensis extract obtained in Example 1-1, respectively, were added and then reacted for 6 days with stirring at 40 ° C. 1 ml of 35% trichloroacetic acid (TCA) and 2 ml of 0.75% TBA reagent were added to 2 ml of the reaction solution, followed by stirring for 30 seconds and reaction at 95 ° C. for 40 minutes. Then, the reaction solution was cooled to room temperature, 1 ml of acetic acid and 2 ml of chloroform were added to terminate the reaction, and the supernatant was obtained by centrifugation at 3,000 rpm for 5 minutes, and the absorbance thereof was measured at 532 nm to obtain a standard TBA. The concentration of the oxide was converted into the calibration curve (see Table 1b). At this time, the control group was used as the control group without adding Schisandra chinensis extract.

Comparison of Antioxidant Activity of Various Schizandra chinensis Extracts Experimental group Oxide Concentration (OD ₅₃₂ ) Control Schisandra chinensis Schisandra fermented sugar Schisandra chinensis hot water extract Schisandra chinensis ethanol extract 1.557 0.465 0.554 0.725 0.743

As shown in Table 1b, the concentration of the oxide was the lowest in the experimental group treated with Schisandra chinensis solution, the experimental group treated with Schisandra fermented sugar solution was higher than that.

Example 2 Search for Components to Be Added to Schizandra Fermented Sugar

As shown in the results of Examples 1-2 and 1-3, the Schizandra fermented sugar solution was excellent in its palatability, but since the antioxidant activity was lower than the Schizandra squeezed liquid, the additive ingredient that can exhibit the antioxidant activity while maintaining its palatability I wanted to search. At this time, the juice of various fruits was searched to maintain palatability.

First, 1 kg of apples, pears, tangerines, strawberries, bokbunja, citron, pomegranate, peach, pineapple and melon were squeezed and filtered to obtain a fruit juice, which was then diluted with drinking water and each had a sugar content of 7 ° Bx. Fruit juice of was obtained.

The Schizandra fermented sugar solution prepared in Example 1-1 and each fruit juice obtained beforehand were mixed at a ratio of 7: 3 (v / v) to obtain a mixed solution.

The electrical symbol was applied to the method of Example 1-2 to measure the synthesis symbol, and the electrical mixture was applied to the method of Example 1-3 to measure their antioxidant activity and then compared with each other (see Table: 2a). At this time, the experimental group without the addition of fruit juice was used as a positive control, the experimental group without the addition of Schizandra fermented sugar and fruit juice was used as a negative control.

Comparison of Sensory Characteristics and Antioxidant Activities of Fermented Sugars of Schizandra chinensis Baillon with Different Fruit Juices Experimental group Comprehensive Preference Oxide Concentration (OD ₅₃₂ ) Negative Control Positive Control Apple Pear Tangerine Strawberry Bokbunja Citron Pomegranate Peach Pineapple Melon -5.65 6.44 5.21 6.14 5.41 5.17 6.40 7.24 5.36 5.29 4.38 1.557 0.554 0.547 0.624 0.517 0.543 0.431 0.446 0.351 0.526 0.513 0.487

As shown in Table 2a, it was confirmed that pomegranate juice was the best overall preference mixed with Schisandra fermented sugar solution, and that the lowest concentration of oxide was also a pomegranate juice solution. Was found to be pomegranate juice.

In order to confirm whether the pomegranate juice solution exhibiting the above-described effects could be obtained by mixing the Schizandra squeezer with the Schizandra chinensis solution, the Schizandra squeezer obtained in Example 1-1 and the pomegranate juice solution obtained above were 7: 3 (v / v) was mixed in the ratio to obtain a mixed liquid. Then, in the same manner as described above, the comprehensive preference and the antioxidant activity of the electric mixture were compared (see Table 2b). However, as a positive control, an experimental group to which only Schisandra chinensis was added without adding pomegranate juice was used. As a negative control, an experimental group to which Schisandra chinensis and pomegranate juice was not added was used.

Comparison of Sensory Characteristics and Antioxidant Activity of Schisandra chinensis Containing Pomegranate Juice Experimental group Comprehensive Preference Oxide Concentration (OD ₅₃₂ ) Negative Control Positive Control Pomegranate Juice -2.75 3.84 1.557 0.465 0.442

As shown in Table 2b, when the pomegranate juice was added to Schisandra chinensis, the overall acceptability was slightly improved, but it was confirmed that the antioxidant activity was not changed. The pomegranate juice was added to the Schizandra fermentation sugar. Only specific effects were found.

Example 3 Determination of the Mixing Ratio of Schizandra Fermented Sugar and Pomegranate Juice

As shown in Example 2, when the pomegranate juice was added to the fermented sugar Schisandra chinensis confirmed that the palatability and antioxidant activity was improved, it was to determine the optimal mixing ratio thereof.

That is, the Schizandra fermented sugar obtained in Example 1-1 and the pomegranate juice obtained in Example 2 were mixed at various ratios (v / v) to obtain respective mixtures, and the method of Example 2 When applied to, the comprehensive preference and antioxidant activity of the electric mixture were compared (see Table 3).

Comparison of Sensory Characteristics and Antioxidant Activities of Mixed Solution by Mixing Ratio of Schisandra chinensis Fructose and Pomegranate Juice Mixing ratio (Schisandra fermented sugar solution: pomegranate juice) Comprehensive Preference Oxide Concentration (OD ₅₃₂ ) 9: 1 8: 2 7: 3 6: 4 5: 5 4: 6 3: 7 2: 8 1: 9 3.27 6.81 7.24 7.62 7.93 8.17 8.43 8.76 8.77 0.330 0.331 0.351 0.384 0.524 0.587 0.649 0.768 0.912

As shown in Table 3, as the ratio of Schisandra chinensis fermented sugar increased, antioxidant activity was improved, but the overall palatability decreased, and as the ratio of pomegranate juice increased, the overall palatability increased, whereas the antioxidant activity decreased. Could.

In particular, when the content of Schisandra chinensis fermented sugar was 90%, the overall palatability decreased drastically, and when the amount of Schisandra chinensis fermented sugar was 50% or less, the antioxidant activity decreased sharply. It was found that they were: 4 to 8: 2 (v / v).

Example 4 Preparation of Beverages Using Schisandra Fermented Sugar and Pomegranate Juice

The Schizandra fermented sugar solution obtained in Example 1-1 and the pomegranate juice solution obtained in Example 2 were mixed at 6: 4 to 8: 2 (v / v), and as other ingredients, high fructose, acidified milk juice, Plum juice, jujube juice, citric acid, vitamin C or a mixture thereof was added to prepare a beverage having various ingredients and ratios (see Table 4).

Components and Ratios of Beverages Containing Schisandra chinensis Fructus and Pomegranate Juice (Unit: wt%) ingredient Experimental group 1 Experiment group 2 Experiment group 3 Experimental Group 4 Experimental group 5 Schisandra fermented sugar 60 48 27.5 28 44 Pomegranate Juice 40 32 27.5 28 11 High fructose - - 31 34 28.4 Coriander juice - 7 5 - 7.4 Plum juice - 6 3 - 3.1 Jujube juice - 5 5 8 4.3 Citric acid - - One One 1.0 Vitamin C - 2 - One 0.8

As a result of drinking each beverage prepared above, it was found that all exhibited excellent sensory characteristics.

Example 5 Preservation Method of Schisandra Drinks

The Schizandra beverage of each experimental group prepared in Example 4 was placed in a 250 ml bottle, sealed, and then sterilized by heating at 80 ° C. for 3 minutes, and preserving at room temperature for 20 days, over time. The change in weight and color of the beverage were checked. At this time, the weight of the precipitate was measured by filtering 100 ml of the beverage sample with filter paper (Whatman No. 1), and then drying the filter paper at 45 ° C. for 24 hours, and weighing the weight of the residue remaining on the filter paper. The discoloration was measured by a five-point measurement method (20 points: dark crimson, 4 points: red, 3 points: pink, 2 points: pale pink, 1 point: white) of 20 professional panelists (see Table 5a).

Changes in Weight and Color of Schizandra chinensis Sediment with Storage Period Inspection items Storage period (days) Experimental group 1 Experiment group 2 Experiment group 3 Experimental Group 4 Experimental group 5   Sediment weight (mg) 0 4 8 12 16 20 0.1 2.4 5.6 8.7 11.2 11.4 0.1 2.1 5.3 7.2 9.6 10.4 0.1 2.2 5.3 8.5 10.7 11.0 0.1 2.7 6.0 9.3 11.8 11.9 0.1 2.5 5.7 8.8 11.3 11.5   Discoloration degree 0 4 8 12 16 20 4.8 4.1 3.5 3.0 2.1 1.6 4.8 4.7 4.6 4.6 4.4 4.3 4.8 4.0 3.4 2.8 1.9 1.5 4.8 4.4 4.2 4.0 3.8 3.6 4.8 4.3 4.0 3.8 3.5 3.0

As shown in Table 5a, when comparing the degree of discoloration, Experimental Groups 1 and 3 changed the color of the beverage from bright red to white with increasing storage period, but Experimental Groups 4 and 5 did not change the color of the beverage. , Experimental group 2 was found that almost no color change of the beverage even after the storage period elapsed. Experimental groups 2, 4, and 5 have in common that they contain vitamin C, and considering that the coloration of the beverage remains most stable in experimental group 2, which contains the highest content of vitamin C, the coloration of the beverage using vitamin C. It was expected that change could be prevented.

On the other hand, as shown in Table 5a, it was found that the weight of the precipitate increases as the storage period elapses, whether the weight of the precipitate increases with the storage period even when filtered before packing the beverage. It was confirmed.

That is, the Schizandra beverage of each experimental group prepared in Example 4 was filtered with filter paper (Whatman No. 1), and then each filtered beverage was sealed, and then sterilized by heating at 80 ° C. for 3 minutes, and at room temperature for 20 days. The change in weight of the precipitate was observed over time while preserving for a while (see Table 5b).

Weight Changes of Filtered Schizandra chinensis Drinks with Storage Inspection items Storage period (days) Experimental group 1 Experiment group 2 Experiment group 3 Experimental Group 4 Experimental group 5   Sediment weight (mg) 0 4 8 12 16 20 0.1 0.3 0.6 0.7 0.7 0.7 0.1 0.2 0.4 0.6 0.8 0.8 0.1 0.2 0.2 0.4 0.7 0.7 0.1 0.3 0.3 0.5 0.5 0.8 0.1 0.3 0.5 0.7 0.9 0.9

As shown in Table 5b, it was found that all of the Schisandra chinensis filtered before sealing had little increase in the weight of the precipitate even after 20 days after sterilization, so that the Schisandra chinensis beverage was filtered before sealing and sterilizing. It was confirmed that adding the process is preferable.

As described in detail and demonstrated above, the present invention provides a Schizandra chinensis composition comprising Schizandra chinensis solution and pomegranate juice prepared by mixing and ripening Schizandra chinensis and then compressing them. Schizandra beverage of the present invention is not only excellent in taste, but also exhibits excellent antioxidant activity, it will be widely used in the development of new functional food using Schizandra.

Claims (4)

A Schizandra chinensis beverage comprising Schisandra chinensis fermented sugar and pomegranate juice of the same sugar content at 6: 4 to 8: 2 (v / v). The method of claim 1, Schisandra chinensis fermented sugar solution is mixed with fine schisandra chinensis and 6: 4 to 4: 6 (w / w) into a container, air is removed, sealed and anaerobic fermentation for 20 to 50 days at a temperature of 5 to 10 ℃ After that, the liquid component obtained by juice and filtration Schisandra drink. The method of claim 2, Sugars are characterized in that high fructose, glucose, sucrose, fructose, sugar, sugar alcohol or mixtures thereof Schisandra drink. The method of claim 1, Herbal medicine hot water extract, citric acid, characterized in that it further comprises a vitamin or a mixture thereof Schisandra drink.