KR101276094B1 - Mulberry drinks having antioxidant activity - Google Patents

Abstract

The present invention relates to an Audi beverage and a method for producing the same, wherein the Audi beverage according to the present invention comprises a large amount of anthocyanin and resveratrol by using the concentrate to make a mulberry juice, and concentrated again, the mulberry It relates to a beverage and a method for producing the same.

Description

MULBERRY DRINKS HAVING ANTIOXIDANT ACTIVITY

The present invention relates to an Audi beverage containing a large amount of anthocyanin and resveratrol and having excellent antioxidant functionality and a method for producing the same.

Audi is the fruit of the mulberry, a deciduous deciduous tree belonging to the Morus of Moraceae , and is widely distributed from temperate to subtropical, with the highest density of distribution in Korea, Mainland China, and Japan in East Asia. Audi has recently been reported as a natural food that can contribute to functional food and public health as various functional ingredients and efficacy are known.

In particular, Audi contains a polyphenol component called resveratrol, which is attracting attention as a medicine and a functional food material because various physiological activities such as antioxidant, anti-cancer and anti-inflammatory effects are revealed. Red wine contains resveratrol (Siemann & Creasy, 1992) and resveratrol has a protective effect against heart disease and cancer (Pace-Asciak et al., 1995; Jang et al., 1997). It became an opportunity.

Audi also contains large amounts of anthocyanin pigments and is used not only as raw fruit, but also in the marmalade, jam, clothing and cosmetic industries. Anthocyanins are flavonoids which are hydroxylated and methoxylated derivatives of phenyl-2-benzopyrylium or flavilium salts. To date, 17 natural anthocyanins and aglycones have been known, and although there are about 600 chemical structural elements, there are only two cyanidins, peonidins, pelagonidins, malvidins and delfininidines. 6 species of delphinidin and petunidin are major components (Giusti and Wrolstad, 2003; Kong et al., 2003; Harada et al., 2004; Mazza, 2007). Anthocyanins have high antioxidant activity, inhibiting angiotensin converting enzymes (ACE), which are involved in cardiovascular diseases such as removal of free radicals that cause cellular aging, inhibition of mutations that cause cancer, hypertension, arteriosclerosis, and myocardial infarction. Action, removal of low cholesterol lipoprotein (LDL), which causes blood cholesterol, especially arteriosclerosis, obesity improvement, prevention and treatment of fatty liver, cirrhosis and alcoholic liver disease, enhancement of brain metabolism and blood dementia prevention by congestion, constipation Relief and vision improvement are known (Mazza, 2007).

In addition, Audi extracts have several physiological effects such as anti-diabetic, antioxidant, anti-inflammatory and anti-hyperlipidemia, as well as flavonoids, stilbenes, prenylflavonoids, coumarin and deoxy It contains antioxidant, anti-hepatotoxic and anti-diabetic physiologically active substances such as deoxynojirimycin.

As such, it is known that Audi contains a large amount of various biologically active ingredients that are beneficial to the treatment of human diseases and are beneficial to health, but currently used methods are generally used as raw fruits or simply added to food ingredients. Is small. In addition, the mulberry fruit is soft and contains a large amount of water, so it is easily degraded after harvesting, making it difficult to use as a raw fruit, and their anthocyanin pigments are very unstable for various physical and chemical factors. The development of food is greatly limited.

Therefore, it is urgent to develop a new processing technology that can maintain the nutrition and functionality of the Audi fruit.

The present invention is to provide a beverage and a method for producing the same, which contains an audio that can reduce the change in the anthocyanin pigment to the minimum while maintaining the nutritional and functional properties of the Audi fruit, and contains a large amount of resveratrol to improve the new functionality and palatability For the purpose of

The present invention provides an antioxidant functional Audi beverage containing 5 to 20% by weight, and 5 to 20% by weight of the mulberry juice concentrate obtained by juice of the mulberry juice to 50 to 60 brix, and xylitol 0.5% to solve the above problems. do.

In the present invention, it is characterized by the addition of xylitol to increase the sugar content while showing a caries prevention effect. Xylitol is more effective in preventing caries than other sugar alcohols, and it is reported that the steady intake of chewing gum and confectionary containing xylitol reduces the incidence of caries. The use of xylitol in the oral health field is increasing, and public awareness of its effects is gradually increasing. However, the intake of xylitol is mainly limited to chewing gum and confectionery products, and thus development of new processed foods is required. In the present invention, xylitol was added to 0.5 to 5% by weight to improve the sweet taste while showing the caries prevention effect.

In the present invention, the antioxidant functional Audi beverage is characterized in that it contains an anthocyanin in a ratio of 0.5 to 0.7 mg / g.

In the present invention, the antioxidant functional Audi beverage is characterized in that the resveratrol is contained at a rate of 1200 to 1600 mg / g.

In the present invention, the beverage is characterized in that it further comprises 5 to 10% by weight of fructose of 70 to 80 Brix, 0.1 to 0.5% by weight citric acid and 1 to 10% by weight carbonated water.

Fructose is used to adjust the sweetness of the beverage of the present invention. Fructose has 1.2 ~ 1.8 times sweeter than sugar, has the highest sweetness among sugars and has clean and cool aftertaste. In the case of fructose, the glycemic index (GI), which is a number from 0 to 100, indicates how fast blood sugar rises when ingesting carbohydrate foods, thus lowering the GI index of beverages that use it to consumers who are worried about diabetes or obesity. useful. It is preferable that the beverage of this invention contains 5 to 10 weight% of fructose. If fructose is less than 5% by weight, there is a problem that the product sweetness is not appropriate, and if fructose exceeds 10% by weight, there is a problem that the sweetness is high but the calories are high.

The beverage of the present invention is a water-soluble vitamin for reinforcing crystalline fructose, citric acid and / or sodium citrate 0.1 to 0.5% by weight, and vitamins that are essential for the body's metabolism, the main component of the juice of audi That is, vitamins B2, B6, C, E and the like may further contain 0.001 to 0.1% by weight. Audi beverage of the present invention is characterized in that it further comprises 1 to 10% by weight of carbonated water to give a refreshing feeling.

The present invention also comprises the steps of obtaining the juice of the mulberry juice; Adding pectin degrading enzyme to the mulberry juice and leaving it at 45 to 55 ° C. for at least 4 hours for enzymatic digestion; Filtering the enzyme digested extract; Preparing an Audi concentrate by concentrating the filtrate to a concentration of 50 to 60 brix by vacuum vacuum concentration; Mixing 1-5 wt% of the prepared Audi concentrate, 0.5-5 wt% of xylitol, 5-10 wt% of fructose fructose of 70-80 brix, 0.1-0.5 wt% of citric acid and the balance of purified water; And after adding 1 to 10% by weight of carbonated water, it provides a method for producing an antioxidant functional Audi beverage, characterized in that it comprises the step of homogeneous, sterilization, product.

1 shows a method for preparing the antioxidant functional Audi beverage of the present invention. Referring to Figure 1 will be described in more detail the method for producing an antioxidant functional Audi beverage of the present invention.

First, the juice of the main ingredient in the antioxidant functional Audi beverage of the present invention is prepared by filtration of the mulberry juice by the means of juice to obtain a juice solution and then filtered using a filtration means. The juice means in the above can be used any one or more selected from the juicer, crusher, compactor, juicer. The filtering means may be any one or more selected from filter cloth, filter paper, sieve, and filter.

To obtain the Audi concentrate, first, 30% by weight of purified water and 0.05% by weight of pectin degrading enzyme are added to the mulberry juice, followed by enzymatic degradation by standing at 45 to 55 ° C. for at least 4 hours. The pectin degrading enzyme is used to decompose the pectin contained in the Audi to remove foreign body. At this time, in order to increase the enzyme activity, the temperature is reacted for at least 4 hours at 45-55 ° C. until the meat is properly decomposed. The extract is then filtered and concentrated by vacuum vacuum concentration until the concentration is 50 to 60 brics.

Next, xyitol, fructose, citric acid, and other additives are added to the mulberry juice at a blending ratio, and the carbonated water is mixed, followed by a homogeneous, sterilized, and commercialized process to prepare an Audi beverage. At this time, the homogeneous, sterilization, commercialization process is typically a beverage manufacturing process, in the present invention using a homogenizer at a temperature of 50 ~ 60 ℃ at a pressure of 100 kg / ㎠ at a sterilization temperature 121 ℃, UHT sterilization apparatus, Sterilization time (holding time) Sterilize at 60 sec. The beverage thus prepared was confirmed to be an antioxidant functional Audi beverage containing a large amount of anthocyanin.

Audi drink according to the present invention is made through the process of sterilization after making a mulberry juice, adding various additives including xylitol, sterilization, to prevent the loss of anthocyanin contained in the audi to be excellent antioxidant effect by containing a large amount of anthocyanin In addition, it contains xylitol to exhibit a caries prevention effect.

1 shows a method for producing an antioxidant functional Audi beverage according to the present invention.

Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited by a following example.

Preparation Example: Preparation of Audi Juice and Audi Concentrate

The 'cheongil bong' was harvested in June 2010 at Sintaein traditional market in Sinhwa-myeon, Jeongeup-si, Jeollabuk-do, Korea.

After removing foreign bodies such as stems and leaves of Audi, the pressure was increased to 140 (㎏ / ㎠) using a hydraulic juicer (EN-837, Myeongjin Industrial, Korea), and the juice was put into the sack to obtain the juice.

Thereafter, 30% by weight of purified water and 0.05% by weight of pectinase, pectinase, were added to the juice and left at 50 ° C. for 5 hours to completely decompose the pulp. Thereafter, the decomposed juice was filtered and concentrated to a concentration of 50 brix by vacuum vacuum concentration to prepare an Audi concentrate.

EXAMPLES Preparation of Audi Beverage

Distilled water was added to 7% by weight of the Audi concentrate, 7% by weight of xylitol, 7% by weight of fructose (73 Brix) , and 0.3% by weight of citric acid, which were prepared in the preparation example, and was used as 100 ml. After the addition of 1% by weight of carbonated water, it was stirred and mixed, then injected into the bottle and sterilized for 30 minutes at 80 ℃ and cooled.

Experimental Example 1 Analysis of Anthocyanin Content in Audi Beverages

Anthocyanin content of the Audi beverage prepared in the above example was analyzed by pH differential method by Wrolstad et al. (2001).

30 g of 0.5% HCL-methanol was added to 3 g of the Audi beverage prepared in Example, mixed with a vortex mixer, mixed well, and then extracted by standing in a dark place at room temperature for 24 hours. The extract was filtered through filter paper (Whattman No. 2), and 0.5 mL of each extract was added with 0.025 M potassium chloride buffer (pH 1.0) and 0.4 M sodium acetate buffer (pH 4.5) to a final volume of 5 mL. Absorbance was measured at 535 nm with an HP-8452A Diode Array Spectrophotometer (Hewlett Packard).

Using the measured values, the total anthocyanin content was calculated by substituting the following equation (Fuleke et al. 1968, Jeon Soon-sil et al. 2001, Park Sung-jun et al. 1994).

Total Anthocyanin Content (mg) = O.D × 200 / W × 100 × 1 / 65.1

O.D = absorbance

W = weight of sample (g)

200 = dilution factor

65.1 = extinction coefficient

The anthocyanin content of the Audi drink was determined to be 62.44 ± 0.01 mg per 100 g of the Audi drink.

Experimental Example 2 Resveratrol Content Analysis of Audi Beverage

Resveratrol analysis of Audi beverages was performed by Kim (Kim HB, Kim JB, and Kim SL. Varietal Analysis and quantification of resveratrol in mulberry fruits.Korean J. Seric.Sci. 47 (2): 51-55 (2005)). Application was measured.

5 g of 80% methanol was added to 1 g of the Audi beverage, followed by extraction with a 0.45 μm syringe filter and analyzed by HPLC (SCL-10A, Shimadzu system controller, Berlin, Germany). Using a PDA (Shimadzu SPD-M 10A, photodiode array detector) detector and a Waters C18 (5 μm, 250 mm × 4.6 mm) column, the mobile phase was solvent A (0.025% trifluroacetic acid in 5% acetonitril) and solvent B (0.035% trifluroacetic acid in 50% acetonitril) was changed to gradient. Solvent B was increased from 10% to 50% for 35 minutes and maintained at the same concentration for 5 minutes, then analyzed again after 10 minutes with the initial concentration decreasing to 10%. The temperature of the column oven was maintained at 40 ℃, the analysis wavelength was 360 nm, the flow rate was measured at a rate of 1 mL / min.

The resveratrol content of the Audi beverage used in this experiment was found to be 1440 mg / g. These results indicate that red grape juice 220-480 mg / g (Chang SW, Song JH, Shin NS, Lee KY, and Rho YT.Determination of major phenolic compounds of grape juice and wine of different geographic origins.Korean J. Food Preserv. 16 (5): 747-753 (2009)), 5 to 570 mg / g of white wine (Gerogiannaki-Christopolou, M., Athanasopoulos, P., Kyriakidis, N., Gerogiannaki, LA and Spanos, M. Trans-resveratrol in wines from the major Greek red and white grape varieties.Food Control.17: 700-706 (2006)), peanuts 1.18-1.46 μg / g (Kang HI, Kim JY, Park KW, Kang JS, Choi MR, Moon KD, and Seo KI.Resveratrol content and nutritional components in peanut sprouts.Korean J. Food Preserv.17 (3): 384-390 (2010)).

Claims (5)

5 to 20% by weight of the Audi concentrate obtained by juice of the mulberry juice to 50 to 60 Brix, 0.5 to 5% by weight of xylitol, 5 to 10% by weight of fructose of 70 to 80 Brix, 0.1 to 0.5% by weight citric acid, Balance of purified water and
1 to 10% by weight of carbonated water based on the mixed solution of the Audi concentrate, xylitol, crystalline fructose, citric acid, and purified water.
The method of claim 1,
The Audi beverage is characterized by containing anthocyanin at a rate of 0.50 to 0.70 mg / g.
The method of claim 1,
The Audi beverage is an Audi beverage, characterized in that resveratrol is contained at a rate of 1200 to 1600 mg / g.
delete Juice of the mulberry to obtain mulberry juice;
Adding pectin degrading enzyme to the mulberry juice and leaving it at 45 to 55 ° C. for at least 4 hours for enzymatic digestion;
Filtering the enzyme digested extract;
Preparing an Audi concentrate by concentrating the filtrate to a concentration of 50 to 60 brix concentration by vacuum vacuum concentration;
Mixing 1-5 wt% of the prepared Audi concentrate, 0.5-5 wt% of xylitol, 5-10 wt% of fructose fructose of 70-80 brix, 0.1-0.5 wt% of citric acid and the balance of purified water; And
Method for producing an audio beverage, comprising the steps of adding homogenous, sterilized, commercialized after adding 1 to 10% by weight of carbonated water to the mixed solution of the Audi concentrate, xylitol, crystalline fructose, citric acid and purified water.

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