KR101548525B1 - Mixture beverage of fruits and vegetables containing Momordica charantia and preparation method thereof - Google Patents

Abstract

In the present invention, a mixed drink of Yeoju-containing fruit and vegetable which has diabetic and obesity-improving functions and is excellent in palatability, excellent palatability, excellent antioxidant activity, excellent in alpha-glucosidase activity and pancreatic lipase inhibitory activity, A manufacturing method is provided.
The fruit mixed beverage according to the present invention exhibits excellent antioxidative activity because it contains a high content of phenolic compounds and flavonoids, which are physiologically active substances, with a reduced bitter taste and excellent palatability, even though it contains the main ingredient as a main ingredient. Also, the fruit and vegetable mixed drink of the present invention is rich in vitamin C and can be used as a substitute for vitamin drinks. In addition, the fruit and vegetable mixed beverage of the present invention has high alpha-glucosidase inhibitory activity and pancreatic lipase inhibitory activity, and thus can be used as a health functional food for hypoglycemia and anti-obesity.

Description

[0001] The present invention relates to a mixed beverage and a method for preparing the same,

More particularly, the present invention relates to a mixed drink of Yeoju-containing fruit juice and its preparation method, and more particularly, to a method of preparing a yeast-containing fruit juice mixture having high anticorrosive activity, alpha-glucosidase and pancreatic lipase inhibitory activity, This invention relates to a mixture of Yeoju-containing fruit and vegetables having an anti-obesity effect and a preparation method thereof

Modern people are exposed to excessive stress and negative health environment. In particular, lack of exercise, stress, and unbalanced intake of nutrients deteriorate the health status of modern people, and it is a major cause of increasing the incidence of various adult diseases and chronic diseases. As interest in health of modern people has increased, interest in mixed fruit drinks has increased.

Yeoju is a vine plant with pak and English name is bitter melon. The official name is Momordica charantia. Origin is not known, but it is estimated to be tropical Asia, including India. In Okinawa, Japan, which is also well known in the world, one of the foods that have been eaten since long ago is Yeoju, and it is called Goya in Okinawan dialect. Recently, it has been recognized as a popular health food product in economically advanced countries such as Europe and America, and cultivation and interest are gradually increasing in Korea.

Yeoju is a summer vegetable fruit bearing fruit from June to August, harvested in summer with plenty of sunshine, and harvested with less fruit. The more greenish and lumpy the more the lump, the more bitter it is, and the more effective it is. The major component of the yeast is the peptide, charantin, which is contained in the fruit and has a molecular weight of about 93.7 kDa. It is known that insulin-like substances, which are activated by beta-cells that play a crucial role in insulin secretion, contribute to blood glucose regulation ultimately. Vitamin C is especially found in 120 milligrams of 100 grams, which is much higher than strawberry (80 mg / 100 g), lemon (90 mg / 100 g) and cabbage (40 mg / 100 g). Especially, vitamin C contained in Yeoju, unlike other fruits, is stable to heat and does not destroy vitamin C more than other fruits. Yeoju also contains beta-carotene and minerals such as iron and potassium that are converted into vitamin A in the body.

In the past, there was an example in which Yeoju was processed by tea (Patent No. 10-1312491) or a ring, but it could not be found that Yeoju was used as a mixed drink with functional flavor because of its bitter taste.

Therefore, the bitter taste of Yeoju has been shielded, so it has been demanded to develop a mixed drink of Yeoju - containing fruit and vegetables which has excellent palatability and enhanced other excellent characteristics of Yeoju.

As a result of continuing studies in order to meet the demand in the prior art, the inventors of the present invention have found that yeast-containing fruits and vegetables prepared by adding tomato, grape, peach, apple, pineapple and plum extract at a certain ratio and sterilizing them at high temperature for a certain time The inventors have confirmed that the mixed beverage is shielded from the bitter taste of Yeoju so that the palatability is excellent but the antioxidative activity, alpha-glucosidase activity and pancreatic lipase inhibitory activity are maintained high, and the present invention has been accomplished.

It is an object of the present invention to provide a sweet potato-flavored mixed drink having an excellent antioxidant activity and a superior activity of alpha-glucosidase activity and pancreatic lipase inhibitory activity and having diabetes and obesity improving function, And a method for producing the same.

In order to achieve the object of the present invention,

(W / w), tomatoes 16 ~ 25% (w / w), grapes 15 ~ 20% (w / w), peaches 13 ~ 20% (w / w) Containing fruit and vegetable mixed drink consisting of 13 to 20% (w / w) of apple, 5-10% (w / w) of pineapple and 8-15% (v / w) of plum extract.

In the Yeoju-containing fruit juice mixed drink of the present invention, the "mixed juice" may be a mixture of juice obtained by crushing the respective fruits and vegetables, or a juice obtained by mixing fruits and vegetables and then pulverizing the juice.

In the present invention, the mixed juice may be used as it is, or the filtered juice may be used after the solid matter is filtered out.

By adding tomatoes, grapes, peaches, apples, pineapples and plum extracts at a constant weight ratio as described above in the Yeoju-containing fruit and vegetable mixed drink of the present invention, the bitter taste of Yeoju is shielded and sweetness and sour taste are well mixed (See palatability test example 6), and the characteristics of the mixed fruits and vegetables are enhanced in addition to the effective characteristics of the mallow.

The rumen-containing fruit and vegetable mixed beverage of the present invention may further contain at least one additive such as sugar, oligosaccharide, citric acid, and sodium benzoate, which are commonly used in ordinary fruit and vegetable mixed beverages.

It is preferable that the sterilization is performed in a short time at a high temperature in the Yeoju-containing fruit juice mixed drink of the present invention. The "high temperature" is preferably 90 to 115 DEG C, and the short time is preferably 1 to 5 minutes. The fruit of the present invention is sterilized at a high temperature in a short time, thereby preventing the abundance of vitamin C contained in the yeast and preventing the breakdown of the vitamin C. Thus, the phenolic acid and the total flavonoid content and the alpha - glucosidase and pancreatic lipase inhibitory activity are maintained high (see Examples 3 to 5).

According to yet another object of the present invention, the present invention provides a method for preparing a mallow-containing fruit and vegetable mixed beverage comprising the steps of:

(W / w), peaches 13-20% (w / w), apples 13-20 (w / w), apples 15-30% (w / w) of pineapple, 5 to 10% (w / w) of pineapple and 8 to 15% (v / w) of plum extract; And

Ii) Sterilization at 90 to 115 ° C for 1 to 5 minutes.

In the production process of the present invention, the step (ii) may further include the step of filtering the (i ') mixed juice.

Step i) Provide mixed juice

Yeoju, tomato, grape, peach and pineapple should be cleaned more than 3 times in running water and then used for 30 ~ 60 minutes.

The mixed juice may be prepared by crushing the juice, the tomato, the grape, the peach, and the pineapple with a conventional grinder such as a centrifugal mixer. The juice can be prepared.

I) Filtration of mixed juice

If necessary, the mixed juice may be filtered to remove solids. The filtration of the mixed juice may be performed through a conventional filtration method such as filtration or filtration, but is not limited thereto.

Ii) sterilization

Mix juice is sterilized at 90 ~ 115 ℃ for 1 ~ 5 minutes.

Sterilization can be done with the mixed juice filled in the container or prior to filling.

As the container, a glass container, a PET container, a pouch container, a pottery or the like, which is a normal drink container, may be used, but the present invention is not limited thereto.

The fruit mixed beverage according to the present invention exhibits excellent antioxidative activity because it contains a high content of phenolic compounds and flavonoids, which are physiologically active substances, with a reduced bitter taste and excellent palatability, even though it contains the main ingredient as a main ingredient.

Also, the fruit and vegetable mixed drink of the present invention is rich in vitamin C and can be used as a substitute for vitamin drinks.

In addition, the fruit juice mixed drink of the present invention has high alpha-glucosidase activity and pancreatic lipase inhibitory activity and thus can be used as a health functional food for blood glucose lowering and anti-obesity.

Fig. 1 is a photograph of a mung bean-containing fruit and veg mixed beverage produced according to the present invention.
FIG. 2A shows the pH during storage of the rumen-containing fruit and vegetable mixed beverage, and FIG. 2B shows the titratable acidity.
Fig. 3 shows changes in the vitamin C content during storage of the mung bean-containing fruit juice mixed drink.
Fig. 4 shows changes in polyphenol content during storage of the mung bean-containing fruit juice mixed drink. FIG. 4A is a graph showing total phenolic contents, and FIG. 4B is a graph showing total flavonoid contents. FIG.
Fig. 5 shows the antioxidant activity of the mixed drink of Yeoju-containing fruit and vegetables. FIG. 5A is a graph showing the ABTS radical scavenging activity, and FIG. 5B is a graph showing the reducing power.
Fig. 6 shows the diabetic and obesity-related enzyme inhibitory activities of the mixed drink of Yeoju-containing fruit and vegetables. FIG. 6A is a graph showing alpha-glucosidase inhibitory activity, and FIG. 6B is a graph showing pancreatic lipase inhibitory activity.

The present invention will be described in more detail by the following examples. These examples are for illustrating the present invention, and the scope of the present invention should not be limited by them.

Example

Manufacturing Example: Yeoju-Containing Food Mixed Beverage Manufacturing

Yeoju used immature female grown at 25 ~ 30cm in plastic house in Jeolyung Gun, Samyang-myeon from July to August. Tomato, grape, peach and pineapple were purchased from Jeonju munjang mart. The plum extract was used as white sugar for 3 months Filtered.

Yeoju and other fruits and vegetables were washed 3 times in flowing water and completely drained for 30 to 60 minutes before use. 18% w / w tomatoes, 17% w / w grapes, 15% w / w peaches, 15% w / w apples, 7% pineapples, (w / w) and plum extract 10% (v / w) were mixed and ground with a centrifugal blender to obtain juice, which was then filtered through a four-layer filter. The obtained juice was packed in a 250 ml or 500 ml glass container (beverage bottle), sterilized at 95 ° C for 5 minutes (example), sterilized untreated group (comparative example 1) and sterilized at 65 ° C for 15 minutes (Comparative Example 2).

Experimental Example

The pH, acidity, occurrence of food microorganisms, vitamin C, total phenolics and total flavonoid contents were measured during storage for 4 weeks. The ABTS radical scavenging activity and the reducing power Antioxidant activity was investigated, and the inhibitory activity of alpha - glucosidase, an indicator of antidiabetic effect, and the activity of pancreatic lipase inhibition, which is an index of anti - obesity effect, were investigated.

The pH was measured with a pH meter and the titratable acidity was titrated with 0.1N-NaOH to a pH of 8.3.

In order to confirm the occurrence of microorganisms in food, the number of total microorganisms, total number of yeasts, number of Escherichia coli , Sthaphylococcus aureus , Listeria monocytogenes , Bacillus cereus was measured.

Vitamin C content was measured by HPLC.

Total phenolic content was measured by Folin-Denis method and total flavonoid was measured by Davis method.

Antioxidant activity was determined by ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP) assay.

Antidiabetic and anti-obesity effects were measured by alpha-glucosidase inhibitory activity and pancreatic lipase inhibitory activity, respectively.

The palatability was measured by 20 point scale of 5 adults.

Experimental Example  1. Yeoju-containing Fruit  Mixed drink pH  And acidity change

PH and acidity were measured at intervals of one week while storing the mixed-beverage-containing and mixed-beverage samples prepared in Preparation Example at room temperature for 4 weeks, respectively. The results are shown in FIGS. 2A and 2B, respectively.

As can be seen in Figure 2a, there was little change in pH, and as shown in Figure 2b, the acidity slightly increased from a level above 1.0 at the beginning of storage to a level above 1.4 at 4 weeks of storage.

Experimental Example  2. Yeoju-containing Fruit  Microbial changes during storage of mixed drinks

The number of total microorganisms, the total number of yeasts, the number of Escherichia coli , the number of microorganisms, and the number of microorganisms were measured at 1 week intervals, Staphylococcus aureus (Sthaphylococcus aureus), L. monocytogenes Zen Nurse (Listeria monocytogenes) and Bacillus cereus (Bacillus The number of cereus was measured and the results are shown in Table 1:

Condition Number of microorganisms
(log cfu / mL) Storage period (week) 0 One 2 3 4 Comparative Example 1 Total microorganism 4.92 5.0 6.3 6.1 7.08 Total yeast 4.7 5.7 6.1 6.06 6.92 Escherichia coli nd nd nd nd nd Staphylococcus aureus nd nd nd nd nd Listeria nd nd nd nd nd Cereus 2.0 1.6 nd nd nd Comparative Example 2
(65 占 폚 / 15 minutes) Total microorganism 4.89 5.1 7.33 7.69 7.64 Total yeast 4.88 5.08 7.4 7.9 7.54 Escherichia coli nd nd nd nd nd Staphylococcus aureus nd nd nd nd nd Listeria nd nd nd nd nd Cereus 1.2 0.8 nd nd nd Example
(95 [deg.] C / 5 min) Total microorganism 3.42 3.0 2.3 1.2 1.0 Total yeast 1.3 1.1 0.8 1.0 1.1 Escherichia coli nd nd nd nd nd Staphylococcus aureus nd nd nd nd nd Listeria nd nd nd nd nd Cereus nd nd nd nd nd nd: not detected

As can be seen from Table 1, in the case of Examples, the number of general microorganisms was significantly lower than that of Comparative Example 1 and Comparative Example 2, and food poisoning bacteria (Staphylococcus aureus, Listeria, etc.) It can be seen that it is suitable.

Experimental Example 3: Vitamin C, total phenolics and total flavonoid content of mixed drink of Yeojoo-containing fruit and vegetables

<Vitamin C>

The contents of vitamins C were analyzed by high speed liquid chromatography (HPLC) (Agilent 1200 series, Agilent Co. Forest, USA) at 1 week intervals, Hill, Vic, Australia), and the results are shown in FIG.

It can be seen from Fig. 3 that even in the case of vitamin C, which is known to be weak in the heat treatment, the sample of the example contains almost the same amount of vitamin C as in Comparative Example 1 (sterilized untreated). From these facts, it can be seen that the mallow-containing fruit juice mixed drink according to the present invention can be used as a vitamin C drink.

&Lt; Total phenolic content >

Total phenolic content was determined by Folin-Denis method. Specifically, the samples of the examples and comparative examples 1 and 2 were filtered with a 0.45 μm filter, respectively, and diluted 100-fold. 0.5 ml of the solution was dispensed into a test tube, and 0.5 ml of a 25% Na ₂ CO ₃ solution was added thereto. . Then, 0.25 ml of 2N-Folin-Ciocalteu phenol reagent was added to the mixture, and the mixture was allowed to stand at room temperature for 1 hour to develop color. The color developed blue was measured for absorbance at 750 nm using a spectrophotometer (Spectronic 2D). The content of total phenolics was determined from the standard curves prepared using gallic acid. The absorbance was measured at 750 nm in the same manner as above, so that the final concentration of gallic acid was 0, 25, 50, and 100 mg / l. The results are shown in FIG. 4A.

As shown in FIG. 4A, it can be seen that the total amount of phenolics in the mung bean-containing fruit and vegetable mixed beverage according to the present invention (Examples) is much higher than that in Comparative Examples 1 and 2.

&Lt; Total flavonoid content >

Total flavonoids were measured by the Davis method. Specifically, the samples of the examples and comparative examples 1 and 2 were filtered with a 0.45 탆 filter and diluted 50-fold. 0.5 ml of the diluted solution was dispensed into a test tube, and 1.0 ml of diethylene glycol and 0.01 ml of 1N NaOH were added thereto. After standing for 1 hour in a constant temperature water bath, the absorbance was measured at 420 nm using a spectrophotometer (Spectronic 2D). The results are shown in FIG. 4B. The content of total flavonoid was determined from the standard curve prepared using Rutin.

As shown in FIG. 4B, it can be confirmed that the total flavonoid content of the Yeoju-containing fruit and vegetable mixed beverage according to the present invention (Examples) is higher than that of Comparative Examples 1 and 2.

Experimental Example  4. Yeoju-containing Fruit  Antioxidative activity of mixed drinks

Antioxidant activity was assayed by ABTS radical scavenging activity and FRAP analysis.

<ABTS radical scavenging activity>

The ABTS radical scavenging activity is a method of examining the antioxidant ability according to the degree of reduction of the colored radical of 2-azino-bis. In other words, this method is a method to measure the antioxidant ability by comparing with the value of sample and reference material (Trolox, 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) The cations (ABTS +) are eliminated and decolorized into cyan. The degree of ABTS cations (ABTS +) can be determined by measuring the absorbance. Specifically, 5 ml of a 7 mM ABTS reagent (Sigma 1888) and 5 ml of 140 mM K ₂ S ₂ O ₈ (FW 270.3, Sigma 9392) were mixed and allowed to stand in the dark for 14 to 16 hours. And the absorbance of the control was adjusted to 0.7 ± 0.02 at 732 nm. 0.1 ml of the samples of Examples and Comparative Examples 1 and 2 and 0.9 ml of ABTS solution were mixed, shaken for 30 seconds, reacted for 3 minutes and absorbance was measured at 732 nm. Vitamin C was used in the positive control experiment . Negative control experiments were performed with distilled water instead of samples. The ABTS radical scavenging activity was expressed as a percentage (%) by the following formula, The results are shown in Fig. 5A.

ABTS radical scavenging activity (%) =

        [1- (negative control absorbance / experimental absorbance)] × 100

As shown in FIG. 5A, the ABTS radical scavenging activity was much higher in Comparative Example 1 and 2 than in the mixed drink (Example) of Yeonju-containing fruit and vegetables according to the present invention.

<Reducing power analysis>

Reducing power was measured by using Liu et al. Based on FRAP analysis. Specifically, reducing power FRAP analysis 300mM acetate buffer in the reaction solution (pH 3.6), 10 mM 2,4,6- tree pyridyl -s- triazine (TPTZ dissolved in 40 mM _{HCl, T1253, C 18 H 12 N} 6 (MW 312.33) and 20 mM FeCl ₃ (F7134, MW 162.20) were prepared, and the acetate buffer solution, the TPTZ solution and the FeCl ₃ solution were mixed at a ratio of 10: 1: 1 (v / v / v) Preliminary reaction was allowed. 0.1 ml of each of the samples of Examples and Comparative Examples 1 and 2 and 0.9 ml of the preliminarily reacted FRAP reagent were dispensed into a 96-well plate and reacted for 15 minutes. Using a microplate reader (Biorad 3055, Sweden) And the results are shown in Fig. 5B.

As shown in FIG. 5B, the reducing power of the Yeoju-containing fruit juice mixed drink according to the present invention (Examples) was much higher than that of Comparative Examples 1 and 2.

From the above results, it can be seen that the Yeoju-containing fruit juice mixed drink according to the present invention shows excellent antioxidative activity.

Experimental Example  5. Yeoju-contain Fruit  Mixed drink Anti-diabetic  And Anti-obesity  Improvement effect

The inhibitory activity of alpha - glucosidase, which is an index of antidiabetic effect, and the inhibitory activity of pancreatic lipase, which is an index of anti - obesity effect, were investigated.

&Lt; Alpha-Glucosidase Inhibitory Activity >

50 μl of the sample solution of Examples and Comparative Examples 1 and 2, 50 μl of 0.5 U / ml α-glucosidase enzyme solution (Sigma-Aldrich, G5003) 50 μl of 200 mM sodium phosphate buffer solution (pH 6.8) was preliminarily cultured at 37 ° C for 10 minutes. 100 μl of sodium phosphate buffer solution (pH 6.8) in which p-NPG was dissolved to 5 mM was added, and the mixture was reacted at 37 ° C for 10 minutes . The reaction was stopped by adding 750 ml of 100 mM Na ₂ CO ₃ to the reaction solution, and the absorbance at 420 nm was measured. The inhibition rate was calculated using distilled water as a negative control. The results are shown in FIG. 6a.

6a, it can be confirmed that the alpha-glucosidase inhibitory activity of the yeast-containing fruit juice mixed drink according to the present invention (Examples) is significantly higher than that of Comparative Examples 1 and 2. From these results, it can be seen that the mung bean-containing fruit juice mixed drink according to the present invention is excellent in improving diabetes mellitus.

<Pancreatic Lipase Inhibitory Activity>

50 μl of the sample solution of Examples and Comparative Examples 1 and 2, 50 μl of 1.0 U / ml pancreatic-lipase enzyme solution (Sigma-Aldrich, L3126) 50 μl of a 200 mM sodium phosphate buffer solution (pH 6.8) was preliminarily cultured at 37 ° C for 10 minutes. 100 μl of a sodium phosphate buffer solution (pH 6.8) in which p-NPB was dissolved to 5 mM was added and the mixture was reacted at 37 ° C for 10 minutes . The reaction was stopped by adding 750 ml of 100 mM Na ₂ CO ₃ to the reaction solution, and the absorbance at 420 nm was measured. The inhibition rate was calculated using distilled water as a negative control. The results are shown in FIG. 6a.

6B, it can be confirmed that the pancreatic lipase inhibitory activity of the yeast-containing fruit juice mixed drink according to the present invention (Examples) is significantly higher than that of Comparative Examples 1 and 2. From these results, it can be seen that the mung bean-containing and mixed beverage according to the present invention is excellent in the effect of improving obesity.

Experimental Example  6. Evaluation of palatability

The palatability evaluation was conducted on 20 men and women who had at least once consumed Yeonju-related products for 100% Yeonju Extract Beverage (Reference Example) currently sold and the Yeonju-containing mixed beverage according to the present invention, The results are shown in Table 2. &lt; tb &gt; &lt; TABLE &gt;

Evaluation items Juice drink Yeoju beverage Yeoju mixed drink color 2.6 3.4 Taste (bitter taste) 1.8 3.2 incense 2.0 3.6 Overall likelihood 2.2 3.6 Note) The bitter the weaker the better the score to give a pre-training

From Table 2, it can be seen that the Yeonju-containing fruit juice mixed drink showed better palatability than the 100% Yeast juice drink of Reference Example in color, flavor, aroma and overall acceptability. Especially, Could know.

Claims (8)

(W / w), 15-20% (w / w) of grapes, 13-20% (w / w) of grapes, 15 ~ 30% containing fruit and vegetable mixed drink consisting of a mixture of fruit juice (w / w), apple 13-20% (w / w), pineapple 5-10% (w / w) and plum extract 8-15% (v / .
The rye-containing fruit mixed drink according to claim 1, further comprising at least one additive selected from the group consisting of sugar, oligosaccharides, citric acid and sodium benzoate.
The rye-containing fruit and vegetable mixed drink according to claim 1, characterized in that the bitterness of Yeoju is shielded and has excellent palatability, and includes enhanced phenolics and flavonoids.
The mixture of Yeast-containing fruit and vegetables according to claim 1, which has an enhanced antioxidant activity, an alpha-glucosidase inhibitory activity and a pancreatic lipase inhibitory activity.
[Claim 5] The rye-containing and mixed rye drink according to claim 4, wherein the rye-containing and mixed rye drink is used as a health functional food for diabetes and obesity improvement.
[Claim 2] The rye-containing fruit and vegetable mixed drink according to claim 1, wherein the rye-containing fruit and vegetable mixed beverage is used for supplementing vitamin C.
A method for producing a mallow-containing fruit and vegetable mixed drink,
(W / w), peaches 13-20% (w / w), apples 13-20 (w / w), apples 15-30% (w / w) of pineapple, 5 to 10% (w / w) of pineapple and 8 to 15% (v / w) of plum extract; And
Ii) sterilizing at 90 to 115 ° C for 1 to 5 minutes.
The method of claim 7, further comprising the step of filtering the juice of step iii) before step ii).

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