KR101354911B1 - Beverage composition for woman comprising extracts of dropwort and Silvervine as on effective component - Google Patents
Beverage composition for woman comprising extracts of dropwort and Silvervine as on effective component Download PDFInfo
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- KR101354911B1 KR101354911B1 KR1020110146546A KR20110146546A KR101354911B1 KR 101354911 B1 KR101354911 B1 KR 101354911B1 KR 1020110146546 A KR1020110146546 A KR 1020110146546A KR 20110146546 A KR20110146546 A KR 20110146546A KR 101354911 B1 KR101354911 B1 KR 101354911B1
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- 239000000284 extract Substances 0.000 title claims abstract description 15
- 235000013361 beverage Nutrition 0.000 title claims abstract description 12
- 239000000203 mixture Substances 0.000 title claims description 6
- 235000016622 Filipendula ulmaria Nutrition 0.000 title description 2
- 244000061544 Filipendula vulgaris Species 0.000 title description 2
- 235000009009 Filipendula vulgaris Nutrition 0.000 title description 2
- 235000016413 Actinidia polygama Nutrition 0.000 title 1
- 240000006274 Actinidia polygama Species 0.000 title 1
- 239000012141 concentrate Substances 0.000 claims abstract description 10
- 241000218206 Ranunculus Species 0.000 claims abstract description 9
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract 2
- 239000008213 purified water Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000009826 distribution Methods 0.000 claims description 4
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 3
- 229940010454 licorice Drugs 0.000 claims description 3
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims 2
- 229920000858 Cyclodextrin Polymers 0.000 claims 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 229930091371 Fructose Natural products 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- 241000233866 Fungi Species 0.000 claims 1
- 229920001100 Polydextrose Polymers 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 229940035035 polydextrose Drugs 0.000 claims 1
- 235000013856 polydextrose Nutrition 0.000 claims 1
- 239000001259 polydextrose Substances 0.000 claims 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 description 40
- 230000001953 sensory effect Effects 0.000 description 17
- 238000012360 testing method Methods 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 235000019658 bitter taste Nutrition 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 8
- 235000019629 palatability Nutrition 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 235000019587 texture Nutrition 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 5
- 238000013329 compounding Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000000586 desensitisation Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 244000126002 Ziziphus vulgaris Species 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000218201 Ranunculaceae Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 229940069780 barley extract Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001647 drug administration Methods 0.000 description 1
- 238000013100 final test Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 239000001967 plate count agar Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000000611 regression analysis Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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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)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- Seasonings (AREA)
Abstract
본 발명은 미나리와 설탕을 중량비 1:1로 혼합하여 상온에서 7일간 발효처리후 추출한 엑기스에 대추농축액 및 개다래 추출물을 유효성분으로 함유하는 여성용 음료를 개시한다.The present invention discloses a female beverage containing jujube concentrate and extract from the extract as an active ingredient in extract extracted after fermentation treatment at room temperature for 7 days by mixing buttercup and sugar in a weight ratio of 1: 1.
Description
본 발명은 약효식물의 추출물을 유효성분으로 함유하는 여성용 음료 및 그 제조방법에 관한 것이다.
The present invention relates to a female beverage containing the extract of the medicinal plant as an active ingredient and a method for producing the same.
미나리(Dropwort)는 약효식물로서 vitamin A, C, 철, 칼륨, 칼슘 등 미네랄이 풍부히 함유되어 있어 빈혈, 변비에 유효하며, 해독작용, 갈증해소에 효능이 알려져 있고, 칼륨 함량이 높아 여성의 통풍에도 효능이 있다고 알려져 있다. 그러나 미나리의 정유성분으로 인하여 독특한 향기 때문에 지금까지 음료개발에는 한계가 있었다.
Dropwort is a medicinal plant that contains abundant minerals such as vitamin A, C, iron, potassium, and calcium. It is effective for anemia and constipation. It is known to be effective. However, the development of beverage has been limited until now because of the unique aroma due to the essential oil component of buttercups.
따라서, 본 발명은 상온에서 7일간 미나리를 설탕에 중량비 1:1로 혼합후 발효시켜 추출하고 거기에 대추농축액을 혼합한 기본 베이스에 통풍에 도움이 되는 개다래 추출물을 첨가함을 특징으로 하는 여성용 음료를 제공하는데 그 목적이 있다. Therefore, the present invention is characterized in that for 7 days at room temperature, the extract is mixed with fermented sugar in a weight ratio of 1: 1, and fermented and added to the base base mixed with the jujube concentrate added to the base of the cabbage extract to help ventilation The purpose is to provide.
본 발명의 다른 목적은, 미나리의 풍미를 효과적으로 전달하며, 음료의 기본적인 역할이라 할 수 있는 갈증해소에도 보다 도움을 주는데 있다. 본 발명의 또다른 목적은 음료의 양과 생산가공비를 고려하여 가볍게 즐길 수 있는 타입의 음료를 제공하는데 있다.
Another object of the present invention is to effectively deliver the flavor of the buttercups, and to further help to quench thirst, which can be called the basic role of the beverage. Still another object of the present invention is to provide a beverage of a type that can be enjoyed lightly in consideration of the amount of beverage and production processing cost.
본 발명의 상기 목적은 다단계 소비자 기호도 평가를 실시하여 배합비를 확정하는 단계와; 품질변화를 측정하는 단계와; 품질지표를 규명하고 유통기한을 예측하는 단계를 통하여 달성하였다.
The above object of the present invention comprises the steps of determining the compounding ratio by performing a multi-step consumer preference evaluation; Measuring a change in quality; This was achieved by identifying quality indicators and predicting shelf life.
본 발명은 식감과 풍미가 우수하여 기호도가 높은 효과가 있을 뿐만 아니라, 미생물 검출이 없고 유통기간 24개월까지도 장기 유통이 가능한 여성용 음료를 제공하는 뛰어난 효과가 있다.
The present invention has an excellent texture and flavor, not only has a high degree of preference, but also has an excellent effect of providing a female beverage capable of long-term distribution even without a microbial detection and a shelf life of 24 months.
[실시예 1] 배합비확정Example 1 Formulation Ratio Confirmation
<1차 기호도 평가><First Preference Evaluation>
1차 소비자 기호도 검사의 패널 대상은 (재)대구테크노파크 바이오산업지원센터와 계명대학교 식품가공학과의 숙련된 관능평가요원 20명을 대상으로 하였다. 1차 검사에서는 미나리발효추출액(Bx60)의 양을 다른 비율로 첨가한 3가지 시료를 준비하였다. 실험 전날 시료를 제조하여 4℃ 냉장고에서 보관하였고, 실험 5분 전 냉장고에서 꺼내 검사 직전에 일회용 플라스틱용기(직경 4.5cm, 높이 5.5cm)에 약 30mL씩 담아 평가 시 온도가 5.5±1℃가 되도록 하였다. 각 시료의 용기에는 난수표에서 선택한 세 자리 숫자를 표시하였고, 제시 순서는 임의의 번호(No.)를 부합하여 무작위로 제시하였다. 시료와 시료 사이에 입을 헹굴 수 있도록 정수된 물(20±2℃)과 뱉는 컵을 함께 제공하여 시료를 평가하기 전에 시료의 특성에 따른 전 시료와의 혼란과 감각의 둔화를 줄이기 위해 2~3번 정도 충분히 입안을 헹군 후 실시토록 하였다. The panel of the first consumer preference test was conducted by 20 experienced sensory evaluation personnel from Daegu Techno Park Bioindustry Support Center and Keimyung University Department of Food Science and Technology. In the first test, three samples were prepared in which the amount of buttercup fermentation extract (Bx60) was added at different ratios. Samples were prepared on the day before the experiment and stored in a refrigerator at 4 ° C. Removed from the refrigerator 5 minutes before the experiment and placed in a disposable plastic container (4.5 cm in diameter and 5.5 cm in height) just before the test so that the temperature was 5.5 ± 1 ° C. when evaluated. It was. The container of each sample was marked with three digits selected from the random number table, and the presentation order was randomly presented by matching a random number (No.). Provided with a spouted cup of purified water (20 ± 2 ℃) to rinse your mouth between the sample and the sample to reduce confusion and desensitization with the entire sample according to the characteristics of the sample before evaluating the sample. After rinsing the mouth enough times, it was performed.
평가는 소비자 패널과 1:1 면접방식으로 진행하여 타인의 의견에 영향을 받지 않도록 하였으며, 단맛, 쓴만, 식감, 풍미, 전반적인 기호도의 순으로 평가하게 하였다. 전반적인 기호도는 10점 척도법을 사용하여 1점은 ‘매우 좋지 않다’, 10점은 ‘매우 좋다’로 평가하였다. 평가는 왼쪽의 시료부터 실시하였으며, 한 시료에 대해 단맛, 쓴맛, 식감, 풍미, 전반적인 기호도를 한 번에 평가하는 절차를 사용하였다.The evaluation was conducted in a one-on-one interview with the consumer panel so as not to be influenced by the opinions of others, and in order of sweetness, bitterness, texture, flavor, and overall preference. Overall preference was evaluated using a 10-point scale, with 1 point being very bad and 10 points being very good. The evaluation was carried out from the sample on the left side, and a procedure of evaluating sweetness, bitterness, texture, flavor, and overall acceptability for one sample at a time was used.
1차 기호도 평가에 사용된 배합비는 표 1에 나타내었다. 또한 1차 기호도 평가의 관능평가 결과는 표 2에 나타내었다. The compounding ratio used for the primary palatability evaluation is shown in Table 1. In addition, the sensory evaluation results of the primary palatability evaluation are shown in Table 2.
[표 1] 1차 기호도 평가에 사용된 배합비[Table 1] Compounding ratios used for the primary preference evaluation
[표 2] 1차 기호도 관능평가 결과표[Table 2] Result of 1st preference diagram sensory evaluation
<2차 기호도 평가><Secondary Preference Evaluation>
2차 소비자 기호도 검사의 패널 대상은 (재)대구테크노파크 바이오산업지원센터와 계명대학교 식품가공학과의 숙련된 관능평가요원 20명을 대상으로 하였다. 2차 검사에서는 미나리추출액(Bx60)을 2.75%로 고정하고 개다래농축액(Bx2.3)의 양만을 다른 비율로 첨가한 3가지 시료를 준비하였다. 1차 소비자 기호도 검사와 마찬가지로 실험 전날 시료를 제조하여 4℃ 냉장고에서 보관하였고, 실험 5분 전 냉장고에서 꺼내 검사 직전에 일회용 플라스틱용기(직경 4.5cm, 높이 5.5cm)에 약 30mL씩 담아 평가 시 온도가 5.5±1℃가 되도록 하였다. 각 시료의 용기에는 난수표에서 선택한 세 자리 숫자를 표시하였고, 제시 순서는 임의의 번호(No.)를 부합하여 무작위로 제시하였다. 시료와 시료 사이에 입을 헹굴 수 있도록 정수된 물(20±2℃)과 뱉는 컵을 함께 제공하여 시료를 평가하기 전에 시료의 특성에 따른 전 시료와의 혼란과 감각의 둔화를 줄이기 위해 2~3번 정도 충분히 입안을 헹군 후 실시토록 하였다. The panel of the second consumer preference test was conducted by 20 experienced sensory evaluation personnel from Daegu Techno Park Bioindustry Support Center and Keimyung University Department of Food Science and Technology. In the second test, three samples were prepared, in which the buttercup extract (Bx60) was fixed at 2.75% and only the amount of litter concentrate (Bx2.3) was added at different ratios. As with the first consumer preference test, samples were prepared the day before the experiment and stored in the refrigerator at 4 ° C. The samples were taken out of the refrigerator 5 minutes before the experiment and placed in a disposable plastic container (4.5 cm in diameter and 5.5 cm in height) just before the test. Was 5.5 ± 1 ° C. The container of each sample was marked with three digits selected from the random number table, and the presentation order was randomly presented by matching a random number (No.). Provided with a spouted cup of purified water (20 ± 2 ℃) to rinse your mouth between the sample and the sample to reduce confusion and desensitization with the entire sample according to the characteristics of the sample before evaluating the sample. After rinsing the mouth enough times, it was performed.
평가는 소비자 패널과 1:1 면접방식으로 진행하여 타인의 의견에 영향을 받지 않도록 하였으며, 단맛, 쓴만, 식감, 풍미, 전반적인 기호도의 순으로 평가하게 하였다. 전반적인 기호도는 10점 척도법을 사용하여 1점은 ‘매우 좋지 않다’, 10점은 ‘매우 좋다’로 평가하였다. 평가는 왼쪽의 시료부터 실시하였으며, 한 시료에 대해 단맛, 쓴맛, 식감, 풍미, 전반적인 기호도를 한 번에 평가하는 절차를 사용하였다.The evaluation was conducted in a one-on-one interview with the consumer panel so as not to be influenced by the opinions of others, and in order of sweetness, bitterness, texture, flavor, and overall preference. Overall preference was evaluated using a 10-point scale, with 1 point being very bad and 10 points being very good. The evaluation was carried out from the sample on the left side, and a procedure of evaluating sweetness, bitterness, texture, flavor, and overall acceptability for one sample at a time was used.
2차 기호도 평가에 사용된 배합비는 표 3에 나타내었다. 또한 2차 기호도 평가의 관능평가 결과는 표 4에 나타내었다.
The blending ratio used for the secondary palatability evaluation is shown in Table 3. In addition, the sensory evaluation results of the secondary preference evaluation are shown in Table 4.
[표 3] 2차 기호도 평가에 사용된 배합비[Table 3] Compounding ratios used for secondary preference evaluation
[표 4] 2차 기호도 관능평가 결과표[Table 4] Secondary preference diagram sensory evaluation result table
<3차 기호도 평가><Third preference evaluation>
3차 소비자 기호도 검사의 패널 대상은 (재)대구테크노파크 바이오산업지원센터와 계명대학교 식품가공학과의 숙련된 관능평가요원 20명을 대상으로 하였다. 3차 검사에서는 미나리추출액(Bx60) 2.75%, 개다래농축액(Bx2.3) 0.35%로 고정하고 대추농축액(Bx60)과 감초농축액(Bx60)의 양을 다른 비율로 첨가한 3가지 시료를 준비하였다. 실험 전날 시료를 제조하여 4℃ 냉장고에서 보관하였고, 실험 5분 전 냉장고에서 꺼내 검사 직전에 일회용 플라스틱용기(직경 4.5cm, 높이 5.5cm)에 약 30mL씩 담아 평가 시 온도가 5.5±1℃가 되도록 하였다. 각 시료의 용기에는 난수표에서 선택한 세 자리 숫자를 표시하였고, 제시 순서는 임의의 번호(No.)를 부합하여 무작위로 제시하였다. 시료와 시료 사이에 입을 헹굴 수 있도록 정수된 물(20±2℃)과 뱉는 컵을 함께 제공하여 시료를 평가하기 전에 시료의 특성에 따른 전 시료와의 혼란과 감각의 둔화를 줄이기 위해 2~3번 정도 충분히 입안을 헹군 후 실시토록 하였다. The panel of the 3rd consumer preference test was surveyed by 20 experienced sensory evaluation personnel from Daegu Technopark Bioindustry Support Center and Keimyung University Department of Food Science and Technology. In the third test, three samples were prepared, which were fixed at 2.75% of buttercup extract (Bx60) and 0.35% of litterworm extract (Bx2.3), and added with jujube concentrate (Bx60) and licorice concentrate (Bx60) in different proportions. Samples were prepared on the day before the experiment and stored in a refrigerator at 4 ° C. Removed from the refrigerator 5 minutes before the experiment and placed in a disposable plastic container (4.5 cm in diameter and 5.5 cm in height) just before the test so that the temperature was 5.5 ± 1 ° C. when evaluated. It was. The container of each sample was marked with three digits selected from the random number table, and the presentation order was randomly presented by matching a random number (No.). Provided with a spouted cup of purified water (20 ± 2 ℃) to rinse your mouth between samples, to reduce confusion and desensitization with the entire sample according to the characteristics of the sample before evaluating the sample. After rinsing the mouth enough times, it was performed.
평가는 소비자 패널과 1:1 면접방식으로 진행하여 타인의 의견에 영향을 받지 않도록 하였으며, 단맛, 쓴만, 식감, 풍미, 전반적인 기호도의 순으로 평가하게 하였다. 전반적인 기호도는 10점 척도법을 사용하여 1점은 ‘매우 좋지 않다’, 10점은 ‘매우 좋다’로 평가하였다. 평가는 왼쪽의 시료부터 실시하였으며, 한 시료에 대해 단맛, 쓴맛, 식감, 풍미, 전반적인 기호도를 한 번에 평가하는 절차를 사용하였다.The evaluation was conducted in a one-on-one interview with the consumer panel so as not to be influenced by the opinions of others, and in order of sweetness, bitterness, texture, flavor, and overall preference. Overall preference was evaluated using a 10-point scale, with 1 point being very bad and 10 points being very good. The evaluation was carried out from the sample on the left side, and a procedure of evaluating sweetness, bitterness, texture, flavor, and overall acceptability for one sample at a time was used.
3차 기호도 평가에 사용된 배합비는 표 5에 나타내었다. 또한 3차 기호도 평가의 관능평가 결과는 표 6에 나타내었다. The compounding ratio used for the 3rd palatability evaluation is shown in Table 5. In addition, the sensory evaluation results of the 3rd palatability evaluation are shown in Table 6.
[표 5] 3차 기호도 평가에 사용된 배합비[Table 5] Formulation ratio used for the 3rd preference evaluation
[표 6] 3차 기호도 관능평가 결과표[Table 6] 3rd preference diagram sensory evaluation result table
<최종 기호도 평가><Final preference evaluation>
최종 소비자 기호도 검사의 패널 대상은 (재)대구테크노파크 바이오산업지원센터와 계명대학교 식품가공학과의 숙련된 관능평가요원 20명을 대상으로 하였다. 최종 검사에서는 미나리추출액(Bx60) 2.75%, 개다래농축액(Bx2.3) 0.35%, 프락토대추농축액(Bx60) 3.52%, 감초농축액(Bx60) 0.07%로 고정하고 액상과당의 양만을 다른 비율로 첨가한 3가지 시료를 준비하였다. 실험 전날 시료를 제조하여 4℃ 냉장고에서 보관하였고, 실험 5분 전 냉장고에서 꺼내 검사 직전에 일회용 플라스틱용기(직경 4.5cm, 높이 5.5cm)에 약 30mL씩 담아 평가 시 온도가 5.5±1℃가 되도 록 하였다. 각 시료의 용기에는 난수표에서 선택한 세 자리 숫자를 표시하였고, 제시 순서는 임의의 No.를 부합하여 무작위로 제시하였다. 시료와 시료 사이에 입을 헹굴 수 있도록 정수된 물(20±2℃)과 뱉는 컵을 함께 제공하여 시료를 평가하기 전에 시료의 특성에 따른 전 시료와의 혼란과 감각의 둔화를 줄이기 위해 2~3번 정도 충분히 입안을 헹군 후 실시토록 하였다. The panel of the final consumer preference test was composed of 20 experienced sensory evaluation personnel from Daegu Techno Park Bioindustry Support Center and Keimyung University Department of Food Science and Technology. In the final test, the buttercup extract (Bx60) was added at 2.75%, the barley extract (Bx2.3) at 0.35%, the fructo jujube concentrate (Bx60) at 3.52%, and the licorice concentrate (Bx60) at 0.07%. One three samples were prepared. Samples were prepared the day before the experiment and stored in a refrigerator at 4 ° C. Take out from the refrigerator 5 minutes before the experiment and put about 30mL in a disposable plastic container (4.5cm in diameter and 5.5cm in height) just before the test. It is. The containers of each sample are marked with a three-digit number selected from the random number table, and the order of presentation is arbitrary and presented randomly. Provided with a spouted cup of purified water (20 ± 2 ℃) to rinse your mouth between the sample and the sample to reduce confusion and desensitization with the entire sample according to the characteristics of the sample before evaluating the sample. After rinsing the mouth enough times, it was performed.
평가는 소비자 패널과 1:1 면접방식으로 진행하여 타인의 의견에 영향을 받지 않도록 하였으며, 단맛, 쓴만, 식감, 풍미, 전반적인 기호도의 순으로 평가하게 하였다. 전반적인 기호도는 10점 척도법을 사용하여 1점은 ‘매우 좋지 않다’, 10점은 ‘매우 좋다’로 평가하였다. 평가는 왼쪽의 시료부터 실시하였으며, 한 시료에 대해 단맛, 쓴맛, 식감, 풍미, 전반적인 기호도를 한 번에 평가하는 절차를 사용하였다. The evaluation was conducted in a one-on-one interview with the consumer panel so as not to be influenced by the opinions of others, and in order of sweetness, bitterness, texture, flavor, and overall preference. Overall preference was evaluated using a 10-point scale, with 1 point being very bad and 10 points being very good. The evaluation was carried out from the sample on the left side, and a procedure of evaluating sweetness, bitterness, texture, flavor, and overall acceptability for one sample at a time was used.
최종 기호도 평가에 사용된 배합비는 표 7에 나타내었다. 또한 최종 기호도 평가의 관능평가 결과는 표 8에 나타내었다.
The blending ratio used for the final palatability evaluation is shown in Table 7. In addition, the sensory evaluation results of the final acceptability evaluation are shown in Table 8.
[표 7] 최종 기호도 평가에 사용된 배합비[Table 7] Formulation ratio used for final preference evaluation
[표 8] 최종 기호도 관능평가 결과표[Table 8] Final preference diagram sensory evaluation result table
[실시예 2] 제품의 품질변화Example 2 Product Quality Change
<당도측정><Sugar measurement>
당도는 hand refractometer N-1E (ATAGO Co., Japan)를 사용하여 측정하였다. 단, 샘플링한 시료는 20℃로 유지된 상태에서 측정하였다.
Sugar content was measured using a hand refractometer N-1E (ATAGO Co., Japan). However, the sample sample was measured in the state maintained at 20 degreeC.
<pH측정><pH measurement>
pH는 pH meter (Metrohm Co., Swiss)를 사용하여 25℃의 조건에서 측정하였다. pH was measured at 25 ° C using a pH meter (Metrohm Co., Swiss).
<갈색도측정><Brownness measurement>
갈색도는 UV-VIS spectrophotometer (UV-200S, Shimadzu Co.)를 사용하여 460nm에서 흡광도를 측정하였다.
Brownness was measured at 460 nm using a UV-VIS spectrophotometer (UV-200S, Shimadzu Co.).
<총균수측정><Total bacteria count>
시료의 총균수 측정을 위해 따로 샘플링한 것을 무균적으로 채취하였다. 시료를 단계별로 희석하고 poring법으로 plate count agar (Merck, Germany) 배지를 이용하여, 35±1℃에서 48시간 배양한 후 Colony를 계측하였다. 단 총균수 측정은 20℃와 30℃저장시료에 한해서만 실시하였으며, 시료는 각 온도당 3개씩 3회 반복 측정하였다. Separately sampled samples were taken aseptically to determine the total bacterial count of the sample. Samples were diluted in stages and cultured at 35 ± 1 ° C. for 48 hours using a plate count agar (Merck, Germany) medium by poring. Colony was measured. However, the total number of bacteria was measured only at 20 ℃ and 30 ℃ storage.
저장기간별 총균수 측정결과는 표 9에 나타내었다. 총균수는 20℃와 30℃의 두 군데서 확인 실험을 하였는데, 두 군데 모두 미생물이 검출되지는 않았다. 이는 살균의 방법이 적절하며 장기간 유통시에도 안정적인 상품을 제공할 수 있는 지표가 됨을 알 수 있었다.
The total bacterial counts by storage period are shown in Table 9. The total number of bacteria was tested in two places of 20 ℃ and 30 ℃, both microorganisms were not detected. This suggests that the sterilization method is appropriate and is an indicator that can provide stable products even during long-term distribution.
[표 9] 저장기간별 총균수 측정[Table 9] Measurement of total bacteria by storage period
* 총균수를 제외한 당도, pH, 갈색도, 저장기간별 관능검사 결과는 별첨 자료 첨부
* Sensory test results by sugar, pH, brownness and storage period, excluding total bacteria, are attached as annex.
<관능평가><Sensory Evaluation>
저장기간별 관능평가는 (재)대구테크노파크 바이오산업지원센터의 숙련된 요원 15명을 대상으로 하여 실시하였으며, 표준시료를 대조구로 하여 다른 온도에서 보관한 시료와 비교하여 1~10점의 관능점수를 부여하였다. 제품의 가치가 상실되는 지점을 4.0점으로 하였다.
Sensory evaluation by storage period was carried out with 15 experienced personnel from Daegu Technopark Bioindustry Support Center. Was given. The point at which the value of the product is lost is 4.0.
[실시예 3] 품질지표 규명 및 유통기한 예측Example 3 Identification of Quality Indicators and Forecast of Shelf Life
<품질지표 규명 및 유통기한 예측><Quality Indicator Identification and Shelf Life Forecast>
시료의 저장온도 및 기간에 따른 품질특성 값을 관능검사의 전반적인 기호도와 회귀분석을 실시하여 상관관계가 높은 인자를 시료의 품질지표로 삼았다. 저장기간(t)에 따른 품질특성(A)의 변화량으로서 이 결과를 Kinetic plot으로 변형시키면 품질손상의 반응속도 상수(K)를 얻었다. The quality characteristics of the samples according to the storage temperature and duration of the samples were analyzed by the overall palatability and regression analysis. The change rate of quality characteristics (A) according to the storage period (t) was converted into a kinetic plot to obtain a reaction rate constant (K) of quality damage.
또한 아래의 Arrhenius 방정식을 이용하였다.
In addition, the following Arrhenius equation was used.
이를통해 b Value의 반응속도(K)를 산출하여, 온도에 따른 활성화에너지(Ea)를 산출하였다. 이 후 실험하지 않은 구간의 반응속도를 산출하였다. Through this, the reaction rate (K) of the b value was calculated to calculate the activation energy (Ea) according to the temperature. After that, the reaction rate of the section not tested was calculated.
유통기한 산출 근거로서 1년간의 온도별 일수를 계산하여 실온 유통시 온도별 유통일수를 유통기한 산출근거로 사용하였다. 이를 통해 유통기한을 설정하였다. As the basis for calculating the expiration date, the number of days by temperature for one year was calculated and the distribution days by temperature were used as the basis for calculating the shelf life. Through this, the expiration date was set.
<유통기한의 통계처리><Statistical Processing of Shelf Life>
통계처리를 통한 최종 유통기한 설정은 식약청 홈페이지의 유통기한 설정 프로그램(foodnara.go.kr/foodshelf)을 이용하여 실시하였다. The final expiration date was set through statistical processing using the expiration date setting program (foodnara.go.kr/foodshelf) on the KFDA website.
제품의 유통기한은 품질지표로 설정한 당도, pH, 갈색도, 저장기간별 관능검사의 값 중 R2 값이 1에 가장 가까운, 관능검사의 1차수의 값이 품질지표로 결정이 되었으며, 최종 유통기한은 23.97개월 로 나타났다. The expiration date of the product is R 2 among the values of sensory test by sugar, pH, brownness and storage period set by the quality indicator. The value is The first-order value of sensory evaluation, which is closest to 1, was determined as the quality indicator, and the final shelf life was 23.97 months .
식품의약품 안정청 foodnara.go.kr/foodshelf 결과보고서 자료임.
삭제delete
본 발명은 약효식물인 미나리추출물과 여성 통풍에 도움이 되는 개다래 추출물을 함유하는 기호도와 저장성이 높은 여성용 음료를 제공하는 뛰어난 효과가 있으므로 가공음료 산업상 매우 유용한 발명인 것이다.The present invention is a very useful invention in the processed beverage industry because it has an excellent effect of providing a beverage for women with high palatability and shelf life containing the buttercup extract, which is a medicinal plant and the extract of the sea breeze to help women gout.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110146546A KR101354911B1 (en) | 2011-12-29 | 2011-12-29 | Beverage composition for woman comprising extracts of dropwort and Silvervine as on effective component |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110146546A KR101354911B1 (en) | 2011-12-29 | 2011-12-29 | Beverage composition for woman comprising extracts of dropwort and Silvervine as on effective component |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20130077692A KR20130077692A (en) | 2013-07-09 |
| KR101354911B1 true KR101354911B1 (en) | 2014-01-27 |
Family
ID=48990887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020110146546A KR101354911B1 (en) | 2011-12-29 | 2011-12-29 | Beverage composition for woman comprising extracts of dropwort and Silvervine as on effective component |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101354911B1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040080640A (en) * | 2003-03-12 | 2004-09-20 | 주식회사 한국토종약초연구소 | Pharmaceutical composition comprising a fruit extract of Actinidia polygama AP having anti-gout activity |
| KR100761994B1 (en) * | 2001-05-04 | 2007-10-04 | 성영락 | Fermented mixture containing dropwort and preparation thereof |
-
2011
- 2011-12-29 KR KR1020110146546A patent/KR101354911B1/en not_active IP Right Cessation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100761994B1 (en) * | 2001-05-04 | 2007-10-04 | 성영락 | Fermented mixture containing dropwort and preparation thereof |
| KR20040080640A (en) * | 2003-03-12 | 2004-09-20 | 주식회사 한국토종약초연구소 | Pharmaceutical composition comprising a fruit extract of Actinidia polygama AP having anti-gout activity |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20130077692A (en) | 2013-07-09 |
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