KR101555751B1 - Food composition having extract of unripe astringent persimmon for removed astringent taste - Google Patents

Abstract

Disclosed is a food composition containing, as an active ingredient, a sweet persimmon extract with reduced pungent taste in application to functional foods using a sweet sensation. The present invention relates to a food composition containing an astringent persimmon extract as an active ingredient, wherein said food composition is a food composition comprising an astringent persimmon extract with reduced astringent taste, to provide.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a food composition containing a persimmon extract having reduced astringent taste as an active ingredient,

[0001] The present invention relates to a food composition containing an astringent persimmon extract as an active ingredient, and more particularly to a food composition containing a persimmon extract and a reduced astringent taste.

The senses are one of the most nutritious fruits. The senses are smaller in water than other fruits, and sugar is mainly composed of glucose and fructose, about 14%. Vitamin A is very high at 400 IU / 100g, and contains a large amount of vitamin C.

Recently, an attempt has been made to utilize an inexperienced astringent sensation as a functional food. The tannin component is tannin. A completely uncooked sensation produces a bitter taste, and when fully ripe, we have a sensation (perspiration) and a persimmon sweetness, which makes the tannin insoluble and unable to feel a bitter taste.

A broad range of tannins are polyphenolic compounds that are found in a wide range of plant systems. They are substances that combine with proteins to form insoluble complexes in water, soften leather, and have astringent whitish taste. What makes leather so rotten is the reaction of collagen and tannin in tanning. The pungent taste is a reaction of glycoprotein and tannin in saliva. The refining of wine also uses the action of tannin and protein, and enzyme inactivation of tannin occurs by the reaction of protein and tannin of enzyme.

Chemically, tannin is a relatively large phenol molecule, a polymer of molecules with phenolic groups, and reactivity varies depending on their binding state. The molecules must be large enough to form a stable compound with the protein, but too large will move away from the active site of the protein. The molecular weight of the active tannin is about 600 to 3,500. Depending on the type of basic molecule, hydrolyzable tannins and condensed tannins are distinguished.

Therefore, there is a need for an attempt to reduce the bitter taste in food compositions for application as a functional food using chewiness.

[Prior Art Literature]

- Registration Patent No. 0321644 (May 13, 2002)

- Registration Patent No. 1194075 (Oct. 24, 2012)

Accordingly, the present invention aims to provide a food composition containing, as an active ingredient, a ginseng extract having reduced pungent taste in application to functional food using a sweet sensation.

In addition, the optimum kinds and contents of the additives to be added for the reduction of pungent taste are presented.

Disclosure of Invention Technical Problem [8] In order to solve the above-mentioned technical problems, the present invention provides a food composition comprising an extract of Aspergillus as an active ingredient, wherein the food composition comprises a protein food material for reducing the sweet taste, As an active ingredient.

In addition, the dried persimmon extract is at least one selected from the group consisting of dried persimmon juice, persimmon juice extract and persimmon juice extract.

Also, the protein food raw material is at least one selected from the group consisting of bovine serum albumin (BSA), skim milk powder, ovalbumin, milk protein and soybean protein.

Also, the bovine serum albumin is contained in an amount of 0.1 to 1% by weight, based on the total weight of the food composition, based on 2% by weight of the astringent persimmon extract.

In addition, the present invention provides a food composition, wherein the skim milk powder, yolk protein, milk protein and soy protein are contained in an amount of 1 to 5% by weight based on the total weight of the food composition, based on 2% by weight of the sweet persimmon extract.

The food composition may further comprise 1 to 3% by weight of a sweetener and 1 to 5% by weight of a natural pigment in an amount of 2% by weight based on the total weight of the food composition. to provide.

The food composition may further comprise 0.1 to 0.5% by weight of xanthan gum or 5 to 10% by weight of gum arabic as a viscosity enhancer based on the total weight of the food and / or the extract of 2% by weight based on the total weight of the food composition. Lt; / RTI >

According to the present invention, it has been found that the fragrant fractions extracted from the extract or the total fraction of the extract have excellent efficacy as a functional food, and also have an efficacy as a functional food by adding a protein food ingredient as an additive for reducing the pungent taste And a food composition containing as an active ingredient an astringent persimmon extract which can be easily consumed by significantly reducing astringency.

In addition, by presenting the optimum kinds and contents of the additives to be added for the reduction of pungent taste, it is possible to manufacture without the difficulty in selection and addition of additives during manufacture of food using perspiration.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph showing the fresh and juicy powder (a) and the fresh juice powder (b) prepared in Example of the present invention,
2 is a photograph showing the composition prepared according to Example 8 of the present invention,
FIG. 3 is a photograph showing the precipitation reduction effect according to the addition of the viscosity enhancer in Experimental Example 4 of the present invention,
4 is a photograph showing the compositions prepared according to Examples 14 to 16 and Comparative Example 1 of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The inventors of the present invention have conducted intensive studies on the additives for reducing the pungent taste in the application of the functional food using the sweet feeling, and as a result, it has been found that when the protein food ingredients are added at the optimum amount, the functional taste of the sweet feeling is retained, And the present invention has been achieved.

Accordingly, the present invention relates to a food composition containing an astringent persimmon extract as an active ingredient, wherein the above-mentioned food composition is characterized in that a protein food ingredient is added to reduce the astringent taste, a food containing the astringent persimmon extract with reduced astringent taste as an active ingredient ≪ / RTI >

In the present invention, for example, the sensory sensation obtained by harvesting at about 6 to 9 months after cultivation may be an impression of immature greenish spots having a diameter of about 3 to 10 cm and an outer appearance of green, The extract is not particularly limited, but may be, for example, dried persimmon juice, scalded hot-water extract, persimmon juice extract, and preferably persimmon juice extract.

In the present invention, in the case of the reduced extract as the active ingredient in the functional food composition, the reduced extract fraction is obtained through a process of preparing a total reduced fraction from the browning sensation and preparing a fraction layer extract from the total fraction.

The total amount of the sub-divided fractions can be determined, for example, by extracting the juice using a sweet sensation, adding alcohol and cooling to separate the solid and the solvent, preparing a powder by concentrating the alcohol extract under reduced pressure, dissolving the powder in distilled water, And removing the solution to separate the solution.

Hereinafter, the fraction layer extract can be obtained as a solvent fraction by sequential phylogenetic separation of the total fractions of the dried persimmon fraction as active fractions. For example, when hexane is added and stirred into the total of the fractions to complete the fractionation, the hexane layer and the water layer are separated, and the hexane layer is concentrated under reduced pressure to remove the residual hexane solvent to prepare a hexane fraction layer extract. In order to obtain a fraction layer extract for other solvents.

Examples of the functional food composition containing the astringent persimmon extract or the fraction layer extract as an active ingredient include various foods, beverages, gums, tea, vitamin complex, leavening tea, and health supplement foods. Examples of the functional food composition include powders, granules, Or in beverage form.

When the extract is added to the functional food, the extract may be added in an amount of 0.01 to 15% by weight based on the total weight of the food. When the extract is prepared as a health drink, the extract may be added in an amount of 0.02 to 10 g, 0.5 to 5 g, and more preferably 1 to 3 g.

In the present invention, a protein food ingredient is added to reduce the pungent taste.

Proteins in foods are hydrolyzed after ingestion, and the resulting peptides and amino acids also have a variety of functions. Peptides and amino acids are involved in all five flavors, such as sweet, bitter, salty, sour, and rich, and they also have a significant effect on the physical properties of foods such as solubility, foaming and emulsifying properties. In the case of peptides, they also exhibit a wide variety of biological control functions. Actually, physiologically active substances present in the living body are mainly peptides, and various peptide hormones such as insulin, gastrin, and somatotrophin, various neurotransmitters, interleukins involved in the immune response, cell growth promoting factors, peptides such as amanitine Because of its diverse physiological activities, peptides present in foods can exhibit various biological control functions.

Protein material foods include protein, protein, egg yolk, oil, egg yolk, oil, soybean, seafood, meat, nuts, etc., which have been processed by separating proteins from protein sources such as soybean, oil and egg yolk into proteolytic enzymes or autolytic enzymes Foods processed by filtration, concentration, and drying processes such as food, cow, pig, sheep, deer, shark, crab, etc. processed, have.

In the present invention, the protein raw material to be added to reduce the sour taste due to persimmon extract is not particularly limited, but preferably bovine serum albumin (BSA), skim milk powder, ovalbumin, Milk protein and soy protein may be used in powder form.

At this time, the protein food raw material to be added has a sharp increase in the pungent taste reducing effect above the proper amount, but if it exceeds the proper amount, the rising efficiency of the pungent taste reducing effect relative to the added amount may not be good. That is, in the case of the above-mentioned bovine serum albumin, 0.1 to 1% by weight, preferably 0.2 to 0.8% by weight, more preferably 0.3 to 0.5% by weight, based on the total weight of the food composition, % ≪ / RTI >

In the case of the skim milk powder, egg yolk protein, milk protein and soy protein, 1 to 5% by weight, preferably 2 to 4% by weight, based on the total weight of the food composition, based on 2% .

On the other hand, the present invention may further contain a sweetener and a natural pigment for not only reducing the pungent taste but also improving taste or flavor.

As the sweetener, stevia, for example, may be added in an amount of 1 to 3% by weight based on the total weight of the food composition. The natural pigment may be, for example, 1 to 5% by weight, 2 to 4% by weight.

On the other hand, in the case of the final beverage product when the sweetener and the natural coloring matter are added, sediment may be generated if left for a long time. Therefore, in the present invention, a viscosity enhancing agent may be further added to solve this problem.

Examples of the viscosity enhancer include xanthan gum and gum arabic. In the case of xanthan gum, the content of the gum extract may be 0.1 to 0.5 wt% based on the total weight of the food composition, In case of gum, it may contain 5 to 10% by weight, based on the total weight of the food composition, based on 2% by weight of the ginseng extract.

When the food composition according to the present invention is applied to a health drink, there is no particular limitation on the liquid ingredient other than the above-mentioned sweet persimmon extracts and additives as essential ingredients in the indicated ratios, and various flavors, natural Carbohydrates and the like as additional components. Examples of the natural carbohydrate include common sugars such as polysaccharides such as disaccharide and dextrin such as monosaccharide, maltose and sucrose such as glucose and fructose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol have. As the flavor agent, natural flavoring agents (tau martin, stevia extract (rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used. Based on the total weight of the composition, of about 1 to 20 g, preferably 5 to 12 g.

In addition to the above, the food composition according to the present invention may be used as a flavoring agent such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and aging agents (cheese, chocolate etc.), pectic acid and its salts, And salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the food composition according to the present invention may contain flesh for the production of natural fruit juice, fruit juice drink and vegetable drink. These ingredients may be used independently or in combination, and the added amount may be selected in the range of 0.01 to 20% by weight based on the total weight of the functional food.

Ginseng extract or Fraction  Produce

The juice is extracted by using a green juicer after measuring the weight of the greenish persimmon (a greenish, 3 to 10 ㎝ in diameter) harvested at 6 to 8 months after cultivation, Was prepared as a powder. The prepared juice powder was diluted in an appropriate amount while being stored in the refrigerator.

The fermented juice was prepared by adding an appropriate amount of ethanol to the juice. The ethanol was added so that the final volume was 10 times as much as the weight. Then, it was cooled at 4 캜 for 24 hours and filtered to separate the solids and the solvent. The remaining solids after cooling were again added with 5-fold diluted ethanol and the above filtering process was repeated. After the second cooling, 5-fold ethanol was added to the remaining solid, and the above-mentioned filtering process was repeated. Thereafter, the remaining ethanol extract after filtration was concentrated under reduced pressure to obtain a powder. The extract powder was dissolved in distilled water 10 times by weight, and the extract solution was filtered again to remove the precipitate, and the separated solution was made into the fraction solution.

(PerkinElmer series 200, column: C18 (150 mm × 4.6 mm), mobile solvent: acetonitrile: DW (90:10), and a detector for the ethanol extract (Molecular formula: C ₇₆ H ₅₂ O ₄₆ , molecular weight: 1701.2) as shown in the following formula (1) was measured by the following method. The results are shown in Table 1 below. Respectively. The jujube extract powder was used at 3 ~ 5㎝ in diameter and the ethanol extract powder was used at 5 ~ 7㎝ in diameter. Fig. 1 shows the dried bamboo powder extract and the whipped powder (left and right of Fig. 1 (b)) produced together with the time and date (left and right of Fig. 1 (a)) used in this embodiment. The fresh powder was cut into a suitable size, dried in a dryer at 40 ° C for 48 hours, and pulverized using a pulverizer. Powders were only filtered through a No. 100 sieve.

Referring to Table 1, it can be seen that the tannin content of the raw wheat is higher than that of the wheat tannin and higher in the ethanol extract.

Then, the total fraction of the fractions prepared by using the stock solution was subjected to sequential lineage sequencing as follows to prepare a sample of the solvent fraction.

First, the same amount of hexane as that of the prepared fraction was added to a separating funnel and stirred. After completion of the fractionation, the hexane layer and the water layer were separated, the hexane layer was concentrated under reduced pressure, and the residual hexane solvent was removed with a nitrogen concentrator to prepare a sample .

Thereafter, the same amount of ether was added to the separating funnel again to the hexane layer and the water layer separated, and the ether layer and the water layer were separated after completion of the fractionation. The ether layer was concentrated under reduced pressure and the remaining ether solvent was removed by a nitrogen concentrator, .

The ethyl acetate layer and the water layer were separated, and the ethyl acetate layer was concentrated under reduced pressure. The residue was dissolved in a residual ethyl acetate solvent Was removed to prepare a sample.

Then, the same amount of butanol was added to the separating funnel again to the ethyl acetate layer and the separated water layer. After the completion of the fractionation, the butanol layer and the water layer were separated. The butanol layer was concentrated under reduced pressure and the residual butanol solvent was removed with a nitrogen concentrator A sample was prepared.

The residue layer was lyophilized to prepare a water layer sample to prepare a final hexane sample, an ether sample, an ethyl acetate sample, a butanol sample and a water layer sample.

Example  One

To prepare a composition for reducing astringent taste, 0.2 g of bovine serum albumin (BSA, Sigma) was added to a solution prepared by diluting 1 g of the ethanolic extract of the present invention in 50 ml of water, followed by mixing with a blender to prepare a composition.

Example  2

A composition was prepared in the same manner as in Example 1, except that 2 g of the ethanol extract of the present invention was used in Example 1.

Example  3

A composition was prepared in the same manner as in Example 1, except that 2 g of the ethanol extract of the present invention was used in Example 1 and 0.3 g of bovine serum albumin was added.

Example  4

A composition was prepared in the same manner as in Example 1, except that the skim milk albumin was replaced with a skim milk powder in an amount of 1 wt% based on the total weight of the composition.

Example  5

A composition was prepared in the same manner as in Example 4, except that the skim milk powder was added in an amount of 2% by weight in Example 4.

Example  6

A composition was prepared in the same manner as in Example 4 except that the skim milk powder was added in an amount of 4% by weight in Example 4.

Example  7

A composition was prepared in the same manner as in Example 5, except that stevia was added in an amount of 1% by weight based on the total composition and 1% by weight of a green natural pigment in Example 5 and further added.

Example  8

A composition was prepared in the same manner as in Example 5, except that stevia was added in an amount of 1% by weight based on the total composition and 2% by weight of a green natural pigment. The prepared composition is shown in Fig.

Example  9

A composition was prepared in the same manner as in Example 5, except that stevia was added in an amount of 1% by weight based on the total composition and 4% by weight of a green natural pigment in Example 5 and further added.

Example  10

A composition was prepared in the same manner as in Example 8 except that the amount of xanthan gum was determined to be 0.1 wt% based on the weight of the premix composition in Example 8 and further added.

Example  11

A composition was prepared in the same manner as in Example 8 except that the amount of xanthan gum was determined to be 0.5% by weight based on the weight of the premix composition in Example 8 and further added.

Example  12

A composition was prepared in the same manner as in Example 8, except that the gum arabic was determined to be 0.5% by weight based on the total weight of the composition in Example 8 and further added.

Example  13

A composition was prepared in the same manner as in Example 8, except that the gum arabic was determined to be 5% by weight based on the total weight of the composition in Example 8 and further added.

Example  14

A composition was prepared in the same manner as in Example 1, except that egg yolk albumin was added in an amount of 1 wt% based on the total weight of the composition in Example 1, instead of the serum albumin.

Example  15

A composition was prepared in the same manner as in Example 14 except that egg yolk albumin was added in an amount of 2% by weight in Example 14.

Example  16

A composition was prepared in the same manner as in Example 14 except that egg yolk albumin was added in an amount of 3% by weight in Example 14.

Comparative Example  One

In Example 1, the composition was prepared without the addition of the serum albumin.

Comparative Example  2

A composition was prepared in the same manner as in Example 4, except that the skim milk powder was added in an amount of 0.5 wt.% In Example 4.

Comparative Example  3

A composition was prepared in the same manner as in Example 7, except that the green pigment was not added in Example 7.

Comparative Example  4

A composition was prepared in the same manner as in Example 7, except that the green pigment in Example 7 was added in an amount of 0.5% by weight.

The compositions according to the above Examples and Comparative Examples are summarized in Table 2 below.

Experimental Example  One

In order to investigate the effect of reducing albumin of a composition containing bovine serum albumin in the present invention, the compositions prepared according to Examples 1 to 3 and Comparative Example 1 were subjected to sensory evaluation and the results are shown in Table 3 below.

As shown in Table 3, the composition (Comparative Example 1) in which the protein food material was not added to the astringent persimmon extract was very strong, but in the case of the composition (Examples 1 to 3) in which the right albumin was added in an appropriate amount It was found that the pungent taste was almost removed.

Experimental Example  2

In order to examine the effect of reducing the sweet taste of the composition to which the defatted powder was added in the present invention, the compositions prepared according to Examples 4 to 6 and Comparative Examples 1 and 2 were subjected to sensory evaluation and the results are shown in Table 4 .

Referring to Table 4, when the added amount of skim milk powder was less than 1 wt% (Comparative Example 2), the pungent taste was not completely removed. However, in the composition containing 1 wt% of skim milk powder (Example 4) (Example 5) showed almost no whitish taste, and it was confirmed that the whitish taste was completely lost in the composition added in an amount of 4% by weight (Example 6).

Experimental Example  3

In order to examine the flavor enhancing effect of the sweetener and the natural coloring in the present invention, the compositions prepared according to Examples 7 to 9 and Comparative Examples 3 and 4 were subjected to sensory evaluation and the results are shown in Table 5 .

Referring to Table 5, when the amount of the natural pigment added to 1% by weight of stevia was less than 1% by weight (Comparative Examples 3 and 4), the sweetness did not appear relatively but the amount of the natural pigment was 1% It can be seen that the sweetness gradually increases from the addition.

Experimental Example  4

In order to examine the effect of precipitation reduction upon addition of the viscosity enhancer in the present invention, the precipitate was observed for the compositions prepared according to Examples 10 to 13 and Example 8, and the results are shown in Table 6 and FIG.

Referring to Table 6 and FIG. 3, when the viscosity enhancer was not added (Example 8) or when the amount was less than the proper amount (Example 12), a large amount of precipitate was generated, but when xanthan gum or gum arabic was added in an appropriate amount (Examples 10, 11 and 13), it can be confirmed that no precipitate is generated or only a small amount of precipitate is generated. However, it is understood that it is preferable to add the viscosity enhancer to a proper amount or less because of the strong viscosity when the viscosity enhancer is excessively added.

Experimental Example  5

In order to examine the effect of reducing the pungent taste of the composition to which egg yolk albumin was added in the present invention, the compositions prepared according to Examples 14 to 16 and Comparative Example 1 were subjected to sensory evaluation and the results are shown in Table 7 and FIG. 4 .

Referring to Table 7, when the egg yolk albumin was not added (Comparative Example 1), the egg yolk was strong, but the egg yolk began to disappear from the composition containing the egg yolk albumin in an amount of 1% by weight (Example 14) It can be confirmed that the pungent taste is completely lost in the composition added in the weight% (Example 15).

Hereinafter, an example of the application form of the food composition containing the astringent persimmon extract according to the present invention will be described, but the present invention is not limited thereto.

Formulation example  1: Health food manufacturing

The following Table 8 shows the composition of the functional health food containing the above-described composition of the present invention as an active ingredient and containing the above-mentioned additives. In the following composition, the composition ratio of the vitamin and mineral mixture shows that a composition suitable for health food is mixed and formulated as a preferable preparation. However, the blending ratio may be arbitrarily changed, and each ingredient may be mixed The granules can then be prepared and used in the manufacture of a health food composition according to conventional methods.

Formulation example  2: Manufacture of health drinks

The following Table 9 shows the composition of the functional health beverage containing the above-described Aspergillus acuminata extract according to the present invention as an active ingredient. For example, the following ingredients are mixed in accordance with a conventional health drink manufacturing method, and the mixture is heated at 85 DEG C for about 1 hour under stirring, and the solution thus obtained is filtered to obtain a sterilized 2 liter container. After sealing sterilization, It can be stored and used. Although the following composition ratio is mixed with the ingredients suitable for the preferred beverage as a preferred embodiment, the blending ratio may be arbitrarily varied according to the regional and national preference such as the demand class, the demanding country, and the use purpose.

The preferred embodiments of the present invention have been described in detail with reference to the drawings. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the appended claims.

Accordingly, the scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the meaning, range, and equivalence of the claims are included in the scope of the present invention Should be interpreted.

Claims (7)

A method for producing a composition for food comprising a persimmon extract as an active ingredient,
The ethanol extract was added to the solid to separate the ethanol extract and the ethanol extract. The ethanol extract was concentrated under reduced pressure to obtain ethanol extract Powder was obtained,
A protein food material for reducing the pungent taste of the food composition is added to and mixed with a solution obtained by diluting the obtained ethanol extract powder with water to prepare the food composition,
The above-mentioned browning is harvested at 6 to 9 months after cultivation, and has a green color outside and a size of 3 to 5 cm in diameter,
Bovine serum albumin (BSA) powder may be added in an amount of 0.1 to 1% by weight based on the total weight of the food extract powder as 2% by weight based on the total weight of the food composition, Wherein the composition comprises at least one powder selected from the group consisting of skimmed milk powder, egg yolk protein, milk protein and soy protein, as an active ingredient. delete delete delete delete The method according to claim 1,
Wherein 1 to 3% by weight of a sweetener and 1 to 5% by weight of a natural pigment are further added to the total weight of the food composition, based on 2% by weight of the ethanol extract powder, based on the total weight of the food composition. A method for producing a food composition, which comprises a persimmon extract as an active ingredient. The method according to claim 6,
Characterized in that 0.1 to 0.5% by weight of xanthan gum or 5 to 10% by weight of gum arabic is further added as a viscosity enhancer on the basis of 2% by weight of the ethanol extract powder based on the total weight of the food composition during the mixing. Wherein the extract is an effective ingredient.

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