KR101446329B1 - Mixed beverage including cellulose gel from citrus juice - Google Patents

Abstract

The present invention includes 5-40 wt% of cellulose gel granule, wherein the cellulose gel granule is in 8-1000 mm^3 and is included in the citrus juice, which is cultured by inoculating 60-95 wt% of citrus juice including natural citrus extracts or a concentration solution, a Gluconacetobacter sp. strain separated from the citrus extract to a citrus juice culture, and provides a cellulose gel mixing beverage from the citrus. The mixing beverage of the present invention including a liquid phase material and a gel phase material does not need an extra food flavoring additive such as a sweetener, a preserved agent or an antioxidant agent, leading to safe drinking, excellent taste, and obesity prevention due to greater satiety.

Description

Mixed beverage including cellulose gel from citrus juice}

The present invention relates to an environmentally friendly mixed beverage derived from citrus fruits. More specifically, the present invention relates to a health-oriented beverage in which a non-pesticidal natural citrus fruit juice and a citrus-derived cellulase gel are mixed.

As income levels improve, the demand for and production of health-related foods is becoming more diverse as people's desire to maintain a healthy life grows stronger. Recently, low-carbon green growth is promoting eco-friendly agriculture and the demand for eco-friendly foods is expected to grow rapidly.

In addition, as the concept of well-being and local food become more common, the food goes from concept of food to improvement of health, beauty, disease treatment, etc., The relief is changing to favor the slow food, the shitoubuji, and the local production local consumption.

The rapid economic growth, the rapid industrialization, the expansion of women's society, and the globalization have made many changes in human dietary patterns. Especially, the western type fast food type has been introduced and the life style has changed. The trend has been remarkable.

This tendency is more prominent in the new generation, and it is predicted that it will become a major mainstream of the future eating habits. Problems such as taste, nutrition, and hygiene, which are not satisfactory to the convenience food of Korean consumers, are emerging.

The development of the consciousness has brought convenience and sweet taste to modern people, especially young professionals, students and children, but the diseases that were not in the age when they were cooked only with pure natural traditional food ingredients, Allergic diseases, and immune deficiency.

Currently, there are only a few types of food on the market, and the status of product development is insufficient. As a result, food companies are only leading consumers' changing preferences. Only traditional products that do not use traditional ingredients and traditional products It is urgently necessary to develop convenience foods that are made of clean food ingredients and meet various consumers' preferences.

In the beverage market, the types of beverages preferred by generations are different. Nowadays, in response to this tendency, in recent years, products containing mainly carbonated beverages or fruit juice containing beverages, Are widely available. Functional beverages are a high value-added bio-industry that can create new value through the fusion of new ideas and cutting-edge technologies.

In particular, the market for diet-related convenience foods that can cope with obesity is gradually increasing. This is due to the increase in the incidence of degenerative diseases such as diabetes, hypertension, hyperlipidemia, and cancer as a westernized diet, It is assumed that the standards have changed in a health-oriented manner.

As the interest in obesity increases, many women are reported to have tried to lose weight, and the size of the domestic diet market is growing at a rapid pace, but these products are problematic in terms of effectiveness and have many side effects during their use It is known.

Although fasting or heavy exercise has a great effect on the diet, as the body follows the crowd, there is a great interest in diet through diet. Weight loss products are increasingly popular as they are adapted to these trends. Drinks and tea with dieting effect, gonadal rinse in milk, green juice, diet bar, pill type health functional food etc. Various products are being introduced.

On the other hand, a beverage containing a gel derived from coconut has been proposed. This is a product made by mixing Nata De Coco, which is made by fermenting coconut juice into jelly form, in a beverage and mixed with juice or carbonated beverages. Various artificial sweeteners and additives are needed to impart taste, flavor, and integrity to beverages containing such coconut gel ingredients.

In order to prevent excessive obesity while maintaining health, it is urgent to develop new foods using natural ingredients with fewer calories. In particular, health oriented beverages that utilize eco-friendly agricultural products produced from domestic soil and blended with advanced biotechnology are required not for the processing of heterogeneous foods imported in large quantities from foreign countries.

The present invention has been made under the technical background described above, and an object of the present invention is to provide an eco-friendly beverage obtained from domestic natural fruits.

Another object of the present invention is to provide a new food and beverage which is a mixture of liquid and gel-like products derived from a homogeneous fruit, rather than an artificial blend of a heterogeneous food material.

Another object of the present invention is to develop a new beverage trent and beverage market that not only is effective in maintaining health, but also can prevent excessive obesity.

Other objects and technical features of the present invention will be more specifically described in the following detailed description.

In order to achieve the above object, the present invention provides a method for producing citrus fruit juice comprising 60 to 95 wt% citrus fruit juice containing natural citrus juice or concentrate, and Gluconacetobacter sp. Isolated from citrus juice, inoculated by comprising a cellulose gel granules 5 ~ 40 wt% culturing, the cellulose gel granules are the citrus-derived cellulose gel mixed drink, characterized in that contained in the citrus juice as a gel lumps in the range of 8mm ³ ~ 1000mm ³ to provide.

The strain may be selected from the group consisting of Gluconacetobacter sp. Gel_SEA623-2 (accession number: KACC 91526P) isolated from citrus fruit juice and 1 to 10 wt% of citrus fruit juice, More juice, kiwi juice, persimmon juice or mango juice can be added.

The present invention also provides a method for producing citrus fruit juice comprising the steps of preparing citrus juice in liquid form from citrus fruits, preparing citrus juice by mixing organic sugar, citric acid and vitamin C, and isolating citrus juice from Gluconacetobacter sp. Obtaining a cellulose gel inoculated on a juice medium and pulverizing the cellulose gel to form cellulose gel granules having a volume of 8 mm ³ to 1000 mm ³ ; mixing the cellulose gel granules with the citrus fruit juice A second filling step of filling the packaging container with the citrus fruit juice; sealing the packaging container; cooling the packaging container filled with citrus juice and cellulose gel granules; [Claim 2] A method for manufacturing a citrus-derived cellulose gel mixed drink comprising the steps of:

Preferably, the citrus fruit juice is filled in the packaging container at a temperature ranging from 80 to 95 ° C through homogenization and sterilization.

In the present invention, it is preferable that the packaging container filled with citrus juice and cellulose gel granules is moved to the cooling step by reversing the direction of the container before the cooling step.

According to the present invention, the mixed beverage of the present invention containing liquid and gel-like materials derived from the same kind of citrus does not need any additive such as sweetener such as flavoring agent, preservative or antioxidant, It is excellent but it is also excellent for obesity prevention.

In addition, the present invention can promote the development of the food service industry by providing new beverages using domestic agricultural products as raw materials in response to the increasing importance of raw materials with emphasis on safety in the selection criteria of consumers, It can contribute to the revitalization of the economy. In addition, it will be able to expand the domestic market by promoting the premium beverage market, as well as to increase the export of high quality beverages.

Fig. 1 is a view showing a process for producing a mixed beverage according to the present invention
Fig. 2 is a device configuration diagram for producing a mixed beverage according to the present invention
3A and 3B are photographs showing a cellulose gel film and pulverized granules
Fig. 4 is a photograph showing a drink in which cellulose gel granules and citrus fruit juice are mixed
FIG. 5 is a graph showing the results of weekly weight change experiment as a pre-clinical test for the mixed beverage of the present invention
6 is a graph showing the results of the dietary intake as a pre-clinical test for the mixed beverage of the present invention
7 is a graph showing the result of liver weight measurement as a pre-clinical test for the mixed beverage of the present invention

The present invention proposes a new food and beverage mixed with liquid and gel-like products derived from citrus fruits.

Citrus fruits are a multifunctional fruit containing a lot of multifunctional active ingredients, and they have long been used as a herbal medicine ingredient in oriental medicine, and have also been used as a health food material for nutrients such as vitamins, dietary fibers, organic acids and free sugars. Citrus fruits also contain various physiologically active substances such as flavonoids, carotenoids, coumarin, phenylpropanoids, limonoids, pectin, cellulose and hemicellulose. Of these, about 60 kinds of flavonoids are known, and most of them exist in the form of a glycoside linked to a sugar. The flavonoids are known to be always active, prevent circulatory diseases, anti-inflammatory, antiallergic, antibacterial, antiviral, lipid-lowering, immune enhancing, and the like.

The inventor of the present invention has developed a health-oriented beverage in which a natural juice obtained from a non-chemical citrus fruit and a cellulose gel derived from a citrus fruit are mixed by applying the taste and function of the citrus fruit.

Hereinafter, the citrus-derived cellulose gel mixed beverage according to the present invention and its preparation method will be described in detail with reference to the drawings.

Liquid citrus juice preparation

Natural citrus fruit juice obtained from organic cultivated citrus without using organic synthetic pesticides, herbicides, insecticides and the like was used as a basic raw material.

Organic sugar, citric acid and vitamin C in natural citrus fruit juice are mixed with purified water to prepare liquid citrus juice. The natural citrus fruit juice may be a pesticide-free citrus fruit juice or a concentrate. The amount of purified water may be slightly increased when concentrates are used.

When citrus fruit juice is used as the citrus fruit juice, for example, 10 to 30 wt% of citrus juice, 10 to 20 wt% of organic sugar, 0.01 to 0.5 wt% of citric acid, 0.01 to 0.5 wt% of vitamin C, 49 to 79.98 wt %. ≪ / RTI > When citrus juice concentrate is used as citrus fruit juice, for example, 5 to 10 wt% of citrus concentrated solution, 5 to 10 wt% of organic sugar, 0.01 to 0.5 wt% of citric acid, 0.01 to 0.5 wt% of vitamin C, 79 to 89.98 wt %. ≪ / RTI >

The liquid citrus fruit juice may further contain a predetermined amount of juice of the other fruit in addition to the natural citrus fruit juice or concentrate. The added juice can change the taste of the liquid citrus juice or further enhance the flavor of the final mixed drink. For example, hanbongbong juice, pineapple juice, kiwi juice, persimmon juice, mango juice, and the like can be used as the juice to be added, and fruits that can be mixed with citrus juice and have a sweetness and sour taste are suitable. The juice thus added can be more effective in preventing obesity by drinking the mixed drink of the present invention as described later.

It is preferable that the hanbongbong juice, the pineapple juice, the kiwi juice, the persimmon juice, or the mango juice, which are further included in the citrus juice, are contained in an amount of 1 to 10 wt% based on the total amount of the citrus juice.

Preparation of citrus-derived cellulose gel

The cellulose gel of the present invention uses Gluconacetobacter sp. Gel_SEA623-2 strain (Accession No .: KACC 91526P) isolated from citrus juice. However, the cellulose gel used in the citrus-derived cellulose gel mixed drink according to the present invention is sufficient if it is cultured using a citrus-derived strain, and is not necessarily limited to the above strain.

The above-mentioned strain of gluconacetobacter gel_SEA623-2 is inoculated into a citrus fruit juice medium and cultured under aerobic conditions at a temperature of 20 to 30 ° C in an aseptic condition, for example, for 7 to 21 days. The strain may be pre-cultured at 25 to 35 ° C and pH 2.5 to 5.0 to be inoculated into citrus fruit juice medium.

The cellulosic gel prepared by such a culture can be obtained in the form of a bulk film having a thickness in the range of 5 to 20 mm and has a tensile strength of 5 to 30 N / cm ² and a water content of 70 to 95% by weight I have. The obtained cellulose gel has a relatively soft characteristic as compared with the gel derived from coconut, is excellent in antibacterial property, is economically very advantageous in using natural materials, and has no toxicity, so that it can be usefully used as a food material.

Manufacture of cellulose gel mixed beverages

1 and 2, a process for preparing a citrus-cellulose-gel mixed beverage according to the present invention will be described.

First, the liquid citrus fruit juice is prepared by mixing the raw materials in the mixing tank I 110 (step S110), mixing the raw materials mixed in the homogenization tank 110 to prevent the homogenization of the mixture and the layer separation of the raw materials Is homogenized (step S120). After homogenization, the liquid citrus fruit juice is sterilized at a temperature of about 90 캜 while passing through the sterilization line 114 (step S 130). The sterilized liquid citrus fruit juice is transferred to a cellulose gel mixing line (200 in FIG. 2).

On the other hand, in step S210, the citrus-derived cellulose gel obtained through culturing removes acetic acid generated in the cellulose in the cellulosic gel culturing step by washing and washing the bulk film-shaped bulk phase cellulosic gel (step S220). Through such a process, excessive sourness or flavor of the cellulose gel can be alleviated.

The washed citrus-derived cellulosic gel can be cut into granules in the form of small granules so as to be easy to drink and digest (step S230). To the size of one side 2mm ~ 10mm in consideration of the total amount of texture and mixed drink, based on the cubic volume of the granules is suitable to three bow are such that a mass in the range from 8mm ³ ~ 1000mm ^3. The granule form of the cellulose gel is not necessarily limited to a cube, and may be spherical or irregular polygonal granules.

Then, the cellulosic gel may be subjected to a dipping treatment to improve the texture, while improving the taste of the cellulose gel (Step S240). For example, sugar is added to purified water and the bulk sugar gel film is held at a constant temperature for a predetermined time, for example, 10 minutes to 1 hour.

The prepared liquid citrus fruit juice and citrus-derived cellulosic gel are mixed into one beverage in the mixing line 200 (step S310). The mixed citrus fruit juice is suitable in a range of 60 to 95 wt% in the total capacity of the beverage, and the cellulose gel granule may be varied depending on the sugar content, the concentration of the citrus fruit juice, and the granule size. Mix in range.

In the mixed line, a container suitable for storing the mixed beverage is firstly selected in the packaging container dispenser (210), and the mixture is introduced into the mixing line. As the packaging container, for example, a pouch, a can, a sealed cup, or the like can be used. After the packaging container is charged into the mixing line, the cellulosic gel granules are filled in the packing container in the gel filling part (220). The cellulose gel granules are preliminarily supplied to the gel filling part in the state of being stored in the mixing tank II 120. The mixing tank II is a mixture of cellulose gel and citrus juice in a ratio of about 1: 1, And the juice are mixed, it is possible to prevent gelation between the gels and to smoothly fill the gel by injecting the gel into the packaging container at the gel filling part.

Next, the citrus fruit juice supplied through the sterilization line is filled into the packaging container through the juice filling part 230. During the sterilization process of citrus fruit juice in the sterilization line, the temperature rises and the juice filled in the packing container through the juice filling part maintains a high temperature of about 85 ~ 90 ℃. The juice that has risen to a high temperature through the sterilization process is packed in a continuous line so that it can be stored for a long period of time without adding any additional preservative.

After the filling of the gel and the juice is completed, the packaging container is sealed through the sealing part 240. The sealing process may be subjected to one or more sealing steps as required. Finally, the cooling unit 250 rapidly cools the hot juice in the packaging container. The direction of the packaging container can be changed before the cooling progresses. For example, in the case of the sealing cup, the up and down directions can be rotated by 180 ° so that the mixing of the contents and the temperature distribution in the container can be made uniform. Through such a process, unintentional precipitates or floats may be generated in the gel and the juice mixture in the container, or changes in the beverage due to uneven temperature may be prevented in advance.

It is preferable that the time required from the filling and sealing to the cooling is as early as possible, and it is appropriate to proceed within 30 seconds to 1 minute before the initial cooling after sealing.

Anti-obesity pre-clinical efficacy assessment

Preclinical tests were conducted to verify the anti-obesity and obesity-preventing effects of the citrus-derived cellulose gel mixed beverage according to the present invention.

Obesity was induced by high fat diet (HFD) for 6 weeks after C57BL / 6 mouse (5 wk, male) was obtained for 1 week. After 6 weeks, the mice were divided into groups.

- Normal control (NC): Saline 500 μl. po.

- Vehicle control (VC): 500 μl of saline. po.

- Positive control (Orlistat, OS): Orlistat 4 mg / kg administered. po.

- Sensory extract administration group (PM): Sensory extract 200 mg / kg administration. po.

- Citrus juice group (TJ): Citrus juice 200 mg / kg. po.

- Citrus cellulose treated group (TC): Citrus cellulose 200 mg / kg administered. po.

- citrus cellulose + persimmon extract (PM + TC): persimmon extract 100 mg / kg + citrus cellulose 100 mg / kg. po.

Body weight and dietary intake were measured weekly for 6 weeks for each group taking the different ingredients.

As shown in the graph of FIG. 5, weight gain was suppressed in all of the other intake groups compared to the high fat diet group (VC) Cellulosic treatment group (PM + TC) showed excellent weight gain inhibition pattern.

In addition, the dietary intake of marigine of each administration group was measured and shown in Fig. In the HFD group, the dietary intake of Orlistat, Safflower extract, and citrus juice showed no significant difference in the dietary intake compared to the control group. However, the intake of citrus cellulose + persimmon extract (PM + TC) and citrus cellulose ), The dietary intake was significantly reduced. These results indicate that intake of the citrus cellulose (gel) component results in a decrease in dietary intake as a result of satiety, and citrus cellulose is effective in preventing obesity because it can reduce dietary intake.

Finally, liver weight was measured for each experimental group to be tested and is shown in FIG. Progression due to obesity develops into fatty liver due to fat accumulation, resulting in increased liver size and weight. The results of the measurement showed that the liver weight gain was inhibited compared to the high fat diet group (VC) in all the treatment groups, especially in the citrus cellulose alone group (TC), similar to the normal diet group (NC).

These results suggest that the citrus-derived cellulosic gel granules may be effective for prevention of obesity because the dietary intake is significantly lower than that of the other groups, In addition, citrus cellulose gel which shows a feeling of fullness and a supplementary juice which can exhibit obesity inhibiting effect are expected to be synergistically effective in prevention and inhibition of obesity.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Modified, modified, or improved.

110: mixing tank I 112: homogenization tank
114: sterilization line 120: mixing tank II
200: Mixing line 210: Packing container transfer
220: Gel filling part 230: Nectar filling part
240: sealing part 250: cooling part

Claims (6)

60 to 95 wt% citrus fruit juice comprising natural citrus juice or concentrate,
(5 to 40 wt%) of a cellulose gel granule cultured by inoculating a strain of Gluconacetobacter sp. Isolated from citrus juice into a citrus juice medium,
Characterized in that the cellulose gel granules are contained in the citrus fruit juice as a gel mass in the range of 8 mm ³ to 1000 mm ³
Citrus - derived cellulose gel mixed drink.
The method according to claim 1,
Derived cellulose gel mixed beverage characterized by being a strain of Gluconacetobacter sp. Gel_SEA623-2 isolated from citrus juice (Accession No .: KACC 91526P).
The method according to claim 1,
Wherein the citrus fruit juice is further supplemented with hara bong juice, pineapple juice, kiwi juice, persimmon juice or mango juice in the range of 1 to 10 wt%.
Preparing citrus fruit juice by mixing the organic sugar, citric acid and vitamin C,
Cellulose gel obtained by inoculating a strain of Gluconacetobacter sp. Isolated from citrus juice into Citrus juice medium was obtained, and the cellulose gel was pulverized to obtain a cellulose gel granule having a volume of 8 mm ³ to 1000 mm ³ ,
Filling the packaging container with the cellulose gel granules and the citrus fruit juice in a mixed state,
A second filling step of filling the packaging container with the citrus fruit juice,
Sealing the packaging container;
Cooling the packaging container filled with citrus fruit juice and cellulosic gel granules
A method for manufacturing a citrus - derived cellulose gel mixed drink.
5. The method of claim 4,
Wherein the citrus fruit juice is filled in the packaging container at a temperature ranging from 80 to 95 占 폚 through a homogenization process and a sterilization process.
5. The method of claim 4,
Wherein the packaging container filled with the citrus fruit juice and the cellulose gel granules is moved to the cooling step by reversing the direction of the container before the cooling step.

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