KR101639580B1 - Method for masking the bitters of food composition containing herbal medical extract and its products - Google Patents
Method for masking the bitters of food composition containing herbal medical extract and its products Download PDFInfo
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- KR101639580B1 KR101639580B1 KR1020150129057A KR20150129057A KR101639580B1 KR 101639580 B1 KR101639580 B1 KR 101639580B1 KR 1020150129057 A KR1020150129057 A KR 1020150129057A KR 20150129057 A KR20150129057 A KR 20150129057A KR 101639580 B1 KR101639580 B1 KR 101639580B1
- Authority
- KR
- South Korea
- Prior art keywords
- extract
- weight
- sucralose
- herbal
- zinc gluconate
- Prior art date
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- 235000013599 spices Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000005074 zinc chloride Nutrition 0.000 description 1
- 239000011592 zinc chloride Substances 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229960001763 zinc sulfate Drugs 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 0.000 description 1
Images
Classifications
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- A23L1/0155—
-
- A23L1/3002—
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- 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
- A23V2250/02—Acid
- A23V2250/04—Gluconic acid
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1642—Zinc
-
- 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
- A23V2250/24—Non-sugar sweeteners
- A23V2250/264—Sucralose, halogenated sugar
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a method of masking the bitter taste of a food composition containing a complex extract of Oriental herbs and a food composition containing a complex extract of Oriental herbs prepared by the method, It can be applied to products such as health functional foods and food compositions which are easy to drink and drink by masking the bitter taste of the complex extract.
Description
The present invention relates to a method of masking the bitter taste of a food composition containing a complex extract of Oriental herbs and a food composition containing a complex extract of Oriental herbs prepared by the method. More particularly, the present invention relates to a food composition comprising zinc gluconate and sucralose To a method for masking the bitter taste of a food composition containing a herbal composition complex extract and a food composition containing the complex extract of oriental herb prepared by the method.
Kinine (kinine) is a typical bitter taste substance, and hydrochloric acid kine is used for taste test. The bitter taste is mainly felt in the inner part of the tongue (tongue root part). Representative ingredients include inorganic salts such as magnesium and calcium, and organic substances such as alkaloid, glycoside and bile acid. Bitter tasting substances generally do not dissolve in water, and there is a characteristic that the time to taste is long and the taste does not last for a long time compared to other basic tastes such as sweet, sour, and salty taste.
Saponins, which are glycosides (composed of sugars and carbohydrates) present in root plants such as ginseng, are a component of bitter taste. It is known that the higher the saponin content, the stronger the bitter taste, and the bitter taste becomes stronger when drunk coldly.
In the past, ginseng has been extracted with alcohol or water. Therefore, it is possible to extract ginseng's original herbal ingredients. However, it is also possible to use ginseng extract and juice to make ginseng extract and bitter taste such as children, It is produced, circulated and consumed as a product which is masked with a specific flavor and bitter taste by adding a flavor or a sugar flavor. These health foods containing ginseng are used as a masked product by adding sweeteners or spices to extracts extracted from ginseng. However, since the unique fragrance and bitter taste of ginseng are intrinsic to them, users who do not like ginseng and bitter taste like children It has been recognized as a health food avoiding. Therefore, in order to expand the consumption of ginseng to children, women and foreigners without objection and to develop it as a high value-added product, it is desired to improve the bitterness of ginseng so that anyone can enjoy it without causing any irritation while maintaining the pharmacological activity inherent to ginseng There has been effort.
Three hypotheses are known to reduce the bitter taste so far. The hypothesis is physico - chemical interaction, oral nerve - receptor interaction and mixing inhibition. The method of bitter taste reduction by physicochemical interaction is oil in water or coating and is a method to suppress bitter taste through formation of new matrix of food and formation of chemical structure. The method of decreasing bitter taste by oral neuron and receptor interaction is a method of suppressing bitter taste by salt administration and peripheral nerve stimulation by fatty nerve stimulation. The method of reducing the bitter taste by mixing is a method of canceling the taste by mixing a bitter taste, a sweet taste or an aroma.
Therefore, the inventors of the present invention have conducted studies to reduce the bitter taste of the herbal composition extract based on the hypothesis of inhibition by interactions between neurons and receptors in the oral cavity and mixing. When zinc gluconate and sucralose are used together, The inventors found that the bitter taste reduction effect of the extract was excellent, thereby completing the present invention.
It is an object of the present invention to provide a method for masking the bitter taste of a food composition containing a herbal composition complex extract using zinc gluconate and sucralose.
It is another object of the present invention to provide a food composition containing a complex herbal extract having a bitter taste masked with zinc gluconate and sucralose.
In order to achieve the above object, the present invention provides a method for masking the bitter taste of a food composition containing a complex extract of oriental herb by adding zinc gluconate and sucralose to a complex extract of oriental herb, And a food extract comprising a complex extract of herbal ingredients masked with a bitter taste produced by the method.
In the present invention, 'complex extract of oriental herb composition' refers to a mixture of various herbal extracts at a certain ratio.
The herbal composition complex extract is a mixture of the Hwanggi extract, the early stage extract and the Acanthopanax senticosus extract as a mixture of Hwanggi extract: Rapid extract: Acanthopanax senticosus extract at a weight ratio of 35:25:40, and it is preferably an alcohol extract.
In addition, the bitter taste masked food composition containing the herbal composition complex extract of the present invention can be obtained by adding sucralose: Zinc Gluconate in a weight ratio of 1: 3 to 1: 72.8 together, For the effect of reducing the amount of water. Of course, it is more preferable to add Sucralose: Zinc Gluconate in a weight ratio of 1: 3 to 1:18 together for maximum bitter-reducing effect. Sucralose: When the zinc gluconate is added in a weight ratio of less than 1: 3, the bitter taste reducing effect is lowered, and when added in a weight ratio of more than 1:18, Because.
Meanwhile, the present invention is effective in reducing bitter taste unique to red ginseng by adding zinc gluconate and sucralose to a food composition containing red ginseng concentrate.
The present invention can be applied to products such as health functional foods and food compositions which are easy to drink and take by masking the bitter taste of the herbal composition complex extract using zinc gluconate and sucralose.
FIG. 1 is a graph showing the results of a consumer sensory test on a prototype of a herbal material of the present invention.
Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following embodiments are not intended to limit the scope of the present invention, and ordinary variations by those skilled in the art within the scope of the technical idea of the present invention are possible.
≪ Preparation Example 1 &
Manufacture of Composite Extract of Oriental Material
Siberian ginseng was extracted from 70% alcohol, filtered, and concentrated at 30-60 ℃ at 65 ~ 70 ℃. Each of the concentrates was sterilized at 95 DEG C for 20 seconds and lyophilized. Each of the lyophilized samples was pulverized into 30 meshes, and the extracts were prepared by mixing the extracts of Hwanggi extract powder, the extract of early-stage extract and the ghaxioka extract powder at a weight ratio of 35:25:40.
≪ Preparation Example 2 &
Manufacture of red ginseng concentrate
Commercial red ginseng concentrate (6 years old red ginseng 100%, Brix 75, solids content 60% or more) was purchased and used.
≪ Example 1 >
Example 1-1
0.092% by weight of Zinc Gluconate, 0.005% by weight of sucralose and a remaining amount of purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Examples 1-2
0.226% by weight of zinc gluconate, 0.005% by weight of sucralose and a remaining amount of purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Example 1-3
0.364% by weight of zinc gluconate, 0.005% by weight of sucralose and a remaining amount of purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Examples 1-4
0.005% by weight of sucralose and purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes to obtain a mixture of zinc gluconate and sucralose Food composition was prepared.
Examples 1-5
0.092% by weight of zinc gluconate, 0.02% by weight of sucralose and a remaining amount of purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Examples 1-6
0.226% by weight of zinc gluconate, 0.02% by weight of sucralose and a remaining amount of purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Examples 1-7
0.364% by weight of zinc gluconate, 0.02% by weight of sucralose and a remaining amount of purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Examples 1-8
0.02% by weight of sucralose and purified water of the remaining amount were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes to obtain a mixture of zinc gluconate and sucralose Food composition was prepared.
Examples 1-9
0.092% by weight of zinc gluconate, 0.035% by weight of sucralose and the remaining amount of purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Example 1-10
0.226% by weight of zinc gluconate, 0.035% by weight of sucralose and the remaining amount of purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Example 1-11
0.364% by weight of zinc gluconate, 0.035% by weight of sucralose and a remaining amount of purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Examples 1-12
After 0.035% by weight of sucralose and purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, the mixture was stirred at 25 ° C and 300 rpm for 15 minutes to obtain a mixture of zinc gluconate and sucralose Food composition was prepared.
Examples 1-13
0.092% by weight of Zinc Gluconate and a remaining amount of purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes to prepare a solution containing zinc gluconate and sucralose A food composition containing a herbal composition complex extract was prepared.
Examples 1-14
0.226% by weight of Zinc Gluconate and the remaining amount of purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes to prepare a solution containing zinc gluconate and sucralose A food composition containing a herbal composition complex extract was prepared.
Examples 1-15
0.364% by weight of Zinc Gluconate and purified water of the remaining amount were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes to prepare a solution containing zinc gluconate and sucralose A food composition containing a herbal composition complex extract was prepared.
≪ Example 2 >
Example 2-1
0.092% by weight of zinc gluconate, 0.02% by weight of sucralose and a remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Example 2-2
0.226% by weight of zinc gluconate, 0.02% by weight of sucralose and a remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Example 2-3
0.364% by weight of zinc gluconate, 0.02% by weight of sucralose and a remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Examples 2-4
0.02% by weight of sucralose and purified water of the remaining amount were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes to prepare a mixture of zinc gluconate and sucralose Food composition was prepared.
Example 2-5
0.092% by weight of zinc gluconate, 0.035% by weight of sucralose and a remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Examples 2-6
0.226% by weight of zinc gluconate, 0.035% by weight of sucralose and a remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Examples 2-7
0.364% by weight of zinc gluconate, 0.035% by weight of sucralose and a remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes A food composition containing a complex herbal extract with zinc gluconate and sucralose was prepared.
Examples 2-8
0.035% by weight of sucralose and purified water of the remaining amount were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes to prepare a mixture of zinc gluconate and sucralose Food composition was prepared.
≪ Example 3 >
5% by weight of honey, 0.092% by weight of zinc gluconate, 0.02% by weight of sucralose, and the remaining amount of purified water were added to 3% by weight of the red ginseng concentrate of Preparation Example 2, Followed by stirring for a minute to prepare a food composition.
<Example 4>
Example 4-1
5% by weight of a concentrated concentrate, 0.092% by weight of zinc gluconate, 0.02% by weight of sucralose and a remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, The mixture was stirred at 300 rpm for 15 minutes to prepare a food composition containing a complex herbal extract having zinc gluconate and sucralose added thereto. However, a small amount of citric acid powder and a saturated sodium bicarbonate solution were added to the food composition to adjust the final pH to 4.
Example 4-2
5% by weight of a concentrated concentrate, 0.092% by weight of zinc gluconate, 0.02% by weight of sucralose and a remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, The mixture was stirred at 300 rpm for 15 minutes to prepare a food composition containing a complex herbal extract having zinc gluconate and sucralose added thereto. However, a small amount of citric acid powder and a saturated sodium bicarbonate solution were added to the food composition to adjust the final pH to 6.
Example 4-3
5% by weight of a concentrate, 0.364% by weight of zinc gluconate, 0.02% by weight of sucralose and a remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, The mixture was stirred at 300 rpm for 15 minutes to prepare a food composition containing a complex herbal extract having zinc gluconate and sucralose added thereto. However, a small amount of citric acid powder and a saturated sodium bicarbonate solution were added to the food composition to adjust the final pH to 4.
Example 4-4
5% by weight of a concentrate, 0.364% by weight of zinc gluconate, 0.02% by weight of sucralose and a remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, The mixture was stirred at 300 rpm for 15 minutes to prepare a food composition containing a complex herbal extract having zinc gluconate and sucralose added thereto. However, a small amount of citric acid powder and a saturated sodium bicarbonate solution were added to the food composition to adjust the final pH to 6.
≪ Example 5 >
10% by weight of mango concentrate, 2% by weight of yogurt flavor paste, 9% by weight of maltodextrin, 0.15% by weight of pectin as stabilizer, 0.1% by weight of lemon concentrate, 0.1% , 0.1% by weight of zinc gluconate, 0.02% by weight of sucralose, and the remaining amount of purified water was added to the mixture, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes to prepare a herbal composition containing zinc gluconate and sucralose A food composition containing a complex extract was prepared.
≪ Example 6 >
Example 6-1
0.15% by weight of pectin, 0.226% by weight of zinc gluconate, and the remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1 and stirred at 25 ° C and 300 rpm for 15 minutes to prepare zinc gluconate A food composition containing the herbal composition complex extract was prepared. However, a trace amount of lemon concentrate and citric acid were added to the food composition to adjust the final pH to 4.
Example 6-2
0.15% by weight of pectin, 0.226% by weight of zinc gluconate, 0.02% by weight of sucralose and a remaining amount of purified water were added as stabilizers to 2% by weight of the herbal composition complex extract of Preparation Example 1, And the mixture was stirred at 300 rpm for 15 minutes to prepare a food composition containing a complex herbal extract having zinc gluconate and sucralose added thereto. However, a trace amount of lemon concentrate and citric acid were added to the food composition to adjust the final pH to 4.
≪ Example 7 >
0.15% by weight of pectin, 0.02% by weight of sucralose and a remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 15 ° C and 300 rpm for 15 minutes to prepare sucralose A food composition containing the herbal composition complex extract was prepared. However, a trace amount of lemon concentrate and citric acid were added to the food composition to adjust the final pH to 4.
≪ Example 8 >
0.15% by weight of pectin, 0.092% by weight of zinc gluconate, 0.02% by weight of sucralose and a remaining amount of purified water were added as stabilizers to 2% by weight of the herbal composition complex extract of Preparation Example 1, And the mixture was stirred at 300 rpm for 15 minutes to prepare a food composition containing a complex herbal extract having zinc gluconate and sucralose added thereto. However, a trace amount of lemon concentrate and citric acid were added to the food composition to adjust the final pH to 4.
≪ Comparative Example 1 &
1% by weight of gamma-cyclodextrin and the remaining amount of purified water were added to 0.5% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 ° C and 300 rpm for 15 minutes to prepare a food composition.
≪ Comparative Example 2 &
1% by weight of gamma-cyclodextrin and remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 25 DEG C and 300 rpm for 15 minutes to prepare a food composition.
≪ Comparative Example 3 &
5% by weight of honey, 0.112% by weight of gamma-cyclodextrin and remaining amount of purified water were added to 3% by weight of the red ginseng concentrate of Preparation Example 2, followed by stirring at 25 ° C and 300 rpm for 15 minutes to prepare a food composition.
≪ Comparative Example 4 &
10% by weight of mango concentrate, 2% by weight of yogurt flavor paste, 9% by weight of maltodextrin, 0.15% by weight of pectin as stabilizer, 0.1% by weight of lemon concentrate, 0.1% And the remaining amount of purified water was added, followed by stirring at 25 DEG C and 300 rpm for 15 minutes to prepare a food composition.
≪ Comparative Example 5 &
Comparative Example 5-1
0.15% by weight of pectin, 0.58% by weight of sodium chloride as a stabilizer and the remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 15 ° C and 300 rpm for 15 minutes to prepare sodium chloride- A composition was prepared. However, a trace amount of lemon concentrate and citric acid were added to the food composition to adjust the final pH to 4.
Comparative Example 5-2
0.15% by weight of pectin, 0.58% by weight of sodium chloride, 0.02% by weight of sucralose, and a remaining amount of purified water were added as stabilizers to 2% by weight of the herbal composition complex extract of Preparation Example 1, For 15 minutes to prepare a food composition to which sodium chloride and sucralose were added. However, a trace amount of lemon concentrate and citric acid were added to the food composition to adjust the final pH to 4.
≪ Comparative Example 6 >
Comparative Example 6-1
0.15% by weight of pectin, 2% by weight of granulated fructose and the remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 15 ° C and 300 rpm for 15 minutes to prepare crystalline fructose ≪ / RTI > However, a trace amount of lemon concentrate and citric acid were added to the food composition to adjust the final pH to 4.
Comparative Example 6-2
0.15% by weight of pectin as a stabilizer, 0.08% by weight of Enzymatically Modified Stevia Glucosyl Stevia and the remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, and the mixture was stirred at 15 ° C and 300 rpm for 15 minutes Enzyme treated stevia was added to prepare a food composition. However, a trace amount of lemon concentrate and citric acid were added to the food composition to adjust the final pH to 4.
Comparative Example 6-3
To 2% by weight of the herbal composition complex extract of Preparation Example 1, 0.15% by weight of pectin, 0.02% by weight of a mixture of toastatin and dextrin in a weight ratio of 1: 9, and a remaining amount of purified water were added And then the mixture was stirred at 15 DEG C and 300 rpm for 15 minutes to prepare a food composition to which a tomazin complex was added. However, a trace amount of lemon concentrate and citric acid were added to the food composition to adjust the final pH to 4.
≪ Comparative Example 7 &
Comparative Example 7-1
0.15% by weight of pectin, 0.092% by weight of zinc gluconate, 2% by weight of granulated fructose and the remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1, At 300 rpm for 15 minutes to prepare a food composition to which crystalline fructose was added. However, a trace amount of lemon concentrate and citric acid were added to the food composition to adjust the final pH to 4.
Comparative Example 7-2
0.15% by weight of pectin, 0.092% by weight of zinc gluconate, 0.08% by weight of Enzymatically Modified Stevia Glucosyl Stevia, and the remaining amount of purified water were added to 2% by weight of the herbal composition complex extract of Preparation Example 1 And the mixture was stirred at 15 DEG C and 300 rpm for 15 minutes to prepare a food composition to which crystalline fructose was added. However, a trace amount of lemon concentrate and citric acid were added to the food composition to adjust the final pH to 4.
Comparative Example 7-3
To 2% by weight of the herbal composition complex extract of Preparation Example 1, 0.15% by weight of pectin, 0.092% by weight of zinc gluconate, and 1: 9 by weight of a mixture of toastatin and dextrin 0.02% by weight), and the remaining amount of purified water was added, followed by stirring at 15 캜 and 300 rpm for 15 minutes to prepare a food composition to which the tominetic composition was added. However, a trace amount of lemon concentrate and citric acid were added to the food composition to adjust the final pH to 4.
≪ Test Example 1 >
Measurement of bitter taste reduction effect of food composition using both zinc gluconate and sucralose
1-1. Measuring the effect of bitter taste reduction on low-concentration herbal extracts
In order to confirm the effect of reducing the bitter taste when zinc gluconate and sucralose were applied together with the herbal composition complex extract of low concentration (0.5% by weight of the herbal composition complex extract), in Examples 1-1 to 1-15 and Comparative Example Eight panelists trained for the food composition of 1 were evaluated for the degree of bitter and bitter taste. As a sensory evaluation method, the score was given by the 10 step scales from 1 point to 10 points.
The bitter and bitter tastes of the food composition prepared in the same manner as in Example 1 were 10 points each, except that the remaining amount of purified water was added to 0.5 wt% of the herbal composition complex extract of Preparation Example 1. The higher the score, the bitter taste And a strong taste.
In the training of the panel, training was conducted to increase the sensitivity of the bitter and bitter taste by presenting the complex extracts of oriental herb by concentration.
The results are shown in Table 1 (bitter taste reducing effect) and Table 2 (bitter taste reducing effect).
As can be seen from Tables 1 and 2, in the case of applying only zinc gluconate to the low-concentration herbal composition complex extract (Example 1-13, Example 1-14, Example 1-15), zinc gluconate As the concentration increased, the pungent taste increased. In particular, it was found that the pungent taste was greatly increased in Example 1-14 (0.226 wt% of zinc gluconate). This phenomenon affects the bitter taste, and the bitter taste value tends to be relatively higher than the other examples. This is a result of showing that the bitterness can not be completely reduced when zinc gluconate alone is used in a low concentration concentrated herbal composition extract.
In the case of applying sucralose alone to the low-concentration herbal composition complex extract (Example 1-4, Example 1-8, and Example 1-12), the bitter taste reduction effect was different depending on the sucralose concentration, The bitterness was greatly reduced in the case of applying a high concentration of 0.02% by weight or more of Lalose (Examples 1-8 and 1-12).
When zinc gluconate and sucralose were both applied to a low-concentration herbal composition complex extract (Examples 1-1 to 1-3, Examples 1-5 to 1-7, Examples 1-9 to 1-11 ) Showed a bitter taste reduction effect compared with the case of applying only zinc gluconate to the herbal composition complex extract (Example 1-13, Example 1-14, Example 1-15), and a low concentration of herbal composition extract The effect of reducing the bitter taste was excellent in the case of combining low-concentration zinc gluconate with sucralose (Example 1-1, Example 1-5, and Example 1-9).
On the other hand, it was confirmed that the bitter taste reduction effect was similar or excellent in comparison with Comparative Example 1.
1-2. Measurement of bitter taste reduction effect on high concentration of herbal extracts
In order to confirm the effect of reducing the bitterness when zinc gluconate and sucralose were applied together with the herbal composition complex extract of high concentration (2% by weight of the herbal composition complex extract), in Examples 2-1 to 2-8 and Comparative Eight panelists trained on the food composition of Example 2 were evaluated for bitter and bitter taste. As a sensory evaluation method, the score was given by the 10 step scales from 1 point to 10 points.
The bitterness and bitterness of the food composition prepared in the same manner as in Example 1 were 10 points, respectively, except that the remaining amount of purified water was added to 2 wt% of the herbal composition complex extract of Preparation Example 1. The higher the score, the more bitter And a strong taste.
In the training of the panel, training was conducted to increase the sensitivity of the bitter and bitter taste by presenting the complex extracts of oriental herb by concentration.
The results are shown in Table 3 (bitter taste reducing effect) and Table 4 (bitter taste reducing effect).
As can be seen from the above Tables 3 and 4, the bitter taste value of Comparative Example 2 of the herbal composition extract of high concentration was significantly increased compared to the bitter taste value of Comparative Example 1 of low concentration herbal composition extracts (Comparative Example The average bittern value of Comparative Example 1 was 5.0, the average bittern value of Comparative Example 2 was 7.8), and the bitterness was also greatly increased (the average bitterness value of Comparative Example 1 was 2.3 and the average bitterness of Comparative Example 2 was 5.8) The bitter taste reduction effect of gamma cyclodextrin, which is known as a bitter taste reducing material, was judged to be insufficient.
On the other hand, when zinc gluconate and sucralose were both applied to the high-concentration herbal composition complex extract (Examples 2-1 to 2-3 and Examples 2-5 to 2-7), a lower bitterness value (Average bitterness value in Example 2-1: 2.6, Mean bitterness value in Example 2-2: 2.5, Mean bitterness value in Example 2-3: 4.0, Average bitterness value in Example 2-5: 2.9) Average bitterness value of Example 2-6: 2.4 Average bitterness value of Example 2-7: 3.5).
However, in the case where sucralose alone was applied to a high-concentration herbal composition complex extract (Examples 2-4 and 2-8), in the case where both zinc gluconate and sucralose were applied to a high concentration herbal composition complex extract 2-1 to 2-3, and Examples 2-5 to 2-7) (average bittern value of Example 2-4: 4.5, average bittern value of Example 2-8: 4.5). From these facts, it was judged that the bitter taste reducing effect was poor when sucralose alone was applied to a high concentration of herbal extract.
The astringent taste in the case where both the zinc gluconate and sucralose were applied to the high-concentration herbal composition complex extract (Examples 2-1 to 2-3 and Examples 2-5 to 2-7) It was confirmed that the content of zinc gluconate increased with increasing the content of zinc gluconate.
In Examples 2-1 to 2-7 of the case of applying both zinc gluconate and sucralose to a high-concentration herbal composition complex extract (Examples 2-1 to 2-3 and Examples 2-5 to 2-7) 2, Examples 2-5 and 2-6 (average bittern value for Example 2-1: 2.6, average bittern value for Example 2-2: 2.5, average bittern value for Example 2-5: 2.9, The average bitter taste value of Example 2-6: 2.4) showed a relatively excellent bitter taste reducing effect.
However, in the case of applying both zinc gluconate and sucralose to a high-concentration herbal composition complex extract (Examples 2-1 to 2-3, Examples 2-5 to 2-7) 2-7 shows the case where zinc gluconate at a high concentration (0.364% by weight of zinc gluconate) was combined with sucralose, and in the other examples (Example 2-1, Example 2-2, Example 2-5, Example (Average bittern value of Example 2-3: 4.0, average bittern value of Example 2-7: 3.5). This is considered to be due to the fact that the zinc gluconate concentration above a certain concentration weakens the astringent effect of zinc gluconate caused by sucralose.
1-3. Measurement of bitter taste reduction effect on red ginseng concentrate
In order to confirm the effect of reducing the bitterness when zinc gluconate and sucralose were applied together with the red ginseng concentrate, eight panelists trained on the food compositions of Example 3 and Comparative Example 3 were tested for bitterness Respectively. As a sensory evaluation method, the score was given by the 10 step scales from 1 point to 10 points. The higher the score, the stronger the bitter taste.
The results are shown in Table 5 below.
As can be seen from the above Table 5, the bitterness of Example 3 was evaluated to be lower than that of Comparative Example 3, and the bitterness of Example 3 was about 54.7% It was confirmed that there was a bitter taste reduction effect. Therefore, it was found that the bitterness reduction effect was obtained when zinc gluconate and sucralose were applied to the red ginseng concentrate as well as the herbal composition complex extract.
≪ Test Example 2 &
Measurement of bitter taste reduction effect by pH
To measure the bitter taste reduction effect of the food composition using both zinc gluconate and sucralose according to pH, eight panelists trained on the food compositions of Examples 4-1 to 4-4 were subjected to a bitter taste test . As a sensory evaluation method, the score was given by the 10 step scales from 1 point to 10 points. The higher the score, the stronger the bitter taste.
The results are shown in Table 6 below.
As can be seen from the above Table 6, when zinc gluconate was applied at a low concentration (Example 4-1 and Example 4-2) to a herbal composition complex extract having a high concentration (2% by weight of a herbal composition complex extract) The lower the pH, the higher the sensitivity to bitter taste due to the sour taste, and the bitter taste reduction effect becomes larger as the pH becomes closer to neutral.
In case of applying zinc gluconate at a high concentration (Example 4-3 and Example 4-4) to a herbal composition complex extract of a high concentration (2% by weight of a herbal composition extract), the effect of reducing the bitter taste is slightly reduced as the pH is higher Respectively. This is presumably because the higher the concentration of zinc gluconate is, the bad taste tends to adversely affect the bitter taste reduction.
≪ Test Example 3 >
Consumer sensory test using prototype material
Consumer sensory tests were conducted using the prototypes of the herbal materials of Example 5 and Comparative Example 4. Sensory evaluation was conducted to evaluate the taste preference of 58 consumers. The scores were given by 7 step scale from 1 point to 7 point by sensory evaluation method. The higher the score, the higher the taste preference.
The results are shown in Fig.
As can be seen from Fig. 1, the flavor preference was higher than that of Comparative Example 4 in which Example 5, in which zinc gluconate and sucralose were all applied to a herbal composition complex extract of high concentration (2% by weight of a herbal composition complex extract) (Comparative Example 4: 3.5, Example 5: 5.1). Especially, taste preference had a significant effect on bitter taste preference. Therefore, it was found that the bitter taste reduction effect of the herbal composition extract was excellent also in the prototype of zinc glucuronate and sucralose.
<Test Example 4>
Measurement of the bitter taste reduction effect according to the kind of salt of high concentration of herbal extract
In order to measure the bitter taste reduction effect according to the kind of the salt of the herbal composition complex extract of high concentration (2% by weight of the herbal composition complex extract), the above Examples 6-1 to 6-2 and Comparative Examples 5-1 to 5- 2, which was used as a raw material. Sensory evaluation was conducted to evaluate the taste preference and bitterness intensity of 30 consumers. As a sensory evaluation method, the score was given by the 7 step scale from 1 point to 7 points. The higher the score, the higher the taste preference (1 point: very bad, 2 points: bad, 3 points: slightly worse, 4 points: normal, 5 points: slightly better, 6 points: Bitter (1 point: very weak, 2 points: weak, 3 points: a little weak, 4 points: normal, 5 points: a little strong, 6 points: strong, 7 points: very strong).
Here, the bitterness intensity was comparatively evaluated with the bitter taste of the herbal composition complex extract itself being 7 points.
The results are shown in Table 7 below.
As can be seen from the above Table 7, when zinc gluconate and sodium chloride were applied, the bitterness intensity was evaluated in the case of applying zinc gluconate to the high concentration herbal composition complex extract (bitter strength of Example 6-1: 4.0) and In the case of using sodium chloride (bitterness intensity of Comparative Example 5-1: 5.0), all of the extracts had an effect of decreasing the bitterness intensity (7 points) felt in a high concentration of herbal compound complex extract. However, (Example 6-1) was lower than the bitter strength of the case of applying sodium chloride to the high-concentration herbal composition complex extract (Comparative Example 5-1).
In the taste preference, when sodium gluconate was applied to a high concentration herbal composition complex extract (taste preference in Example 6-1: 4.3), sodium chloride was applied to a high concentration herbal composition extract (taste preference in Comparative Example 5-1 : 3.1). This is because the salty taste of sodium affects the overall taste.
In the case of applying sucralose to each of zinc gluconate and sodium chloride, when zinc gluconate and sucralose were applied to a high concentration herbal composition complex extract (bitter strength of Example 6-2: 2.8), sodium chloride And the bitterness intensity of Comparative Example 5-2 was 4.7).
When zinc chloride and sucralose were applied to a high concentration of herbal composition complex extract (taste preference of Example 6-2: 5.2), sodium chloride and sucralose were applied to a high concentration herbal composition complex extract (comparison The taste preference of Example 5-2: 3.5). This is a salty taste inherent to sodium chloride and low in taste preference.
≪ Test Example 5 >
Measurement of the bitter taste reduction effect of high concentration of herbal extracts
In order to measure the bitter taste reduction effect of the sugar extract of the herbal composition complex extract of high concentration (2% by weight of the herbal composition complex extract), the herbal materials sample of Example 7 and Comparative Examples 6-1 to 6-3 was used Consumer sensory tests were conducted. Sensory evaluation was performed to evaluate the bitterness intensity of 30 consumers. As a sensory evaluation method, the score was given by the 7 step scale from 1 point to 7 points. The higher the score, the stronger the bitter taste (1 point: very weak, 2 points: weak, 3 points: a little weak, 4 points: normal, 5 points: a little strong, 6 points: strong, 7 points: very strong).
Here, the taste of the herbal composition complex extract itself was compared and evaluated at seven points.
The results are shown in Table 8 below.
As can be seen from the above Table 8, when sucralose was applied to the high concentration herbal composition complex extract (average bitterness intensity of Example 7: 4.4), when fructose fructose was applied to a high concentration herbal composition complex extract The mean bitterness intensity of 6-1 was 5.8), the enzyme-treated stevia was applied to the high concentration herbal composition extract (average bitterness intensity of Comparative Example 6-2: 5.6), and the high concentration of herbal ingredients (The average bitterness intensity of Comparative Example 6-3: 5.8), and the remaining three saccharides (crystalline fructose, enzyme-treated stevia, and tomatin complex) exhibited similar bitter taste It showed the effect of lowering the strength. However, since the average bitterness intensity is in the range of 4.4 to 5.8, the bitterness of the panels can be recognized to a certain extent, so that the saccharides alone can not be used for the high concentration of the herbal composition extract It was judged that there was a certain limit in lowering the bitterness intensity.
≪ Test Example 6 >
A high concentration of herbal extracts Zinc gluconate Measurement of bitter taste reduction effect when mixed
In order to measure the bitter taste reducing effect when a saccharide and zinc gluconate were mixed with a high-concentration (2% by weight of the herbal composition complex extract) complex extract, the herbal extracts of Example 8 and Comparative Examples 7-1 to 7-3 Consumer sensory tests were conducted using prototype materials. Sensory evaluation was performed to evaluate the bitterness intensity of 30 consumers. As a sensory evaluation method, the score was given by the 7 step scale from 1 point to 7 points. The higher the score, the stronger the bitter taste (1 point: very weak, 2 points: weak, 3 points: a little weak, 4 points: normal, 5 points: a little strong, 6 points: strong, 7 points: very strong).
Here, the taste of the herbal composition complex extract itself was compared and evaluated at seven points.
Also, low concentration of zinc gluconate was used to accurately determine the bitter taste reduction effect of each type.
The results are shown in Table 9 below.
As shown in Table 9, when zinc gluconate was applied together with saccharides (sucralose, crystalline fructose, enzyme-treated stevia, and tomato complex) (average bitter strength: 2.9 to 4.4) The bitter taste reduction effect was increased as a whole compared with the case where only a high concentration of herbal extracts (sucralose, crystalline hypertrophy, enzyme-treated stevia, and tomatin complex) was applied (average bitter strength: 4.4 to 5.8).
Particularly, when the zinc sulfate and sucralose were mixedly applied to a high-concentration herbal composition complex extract (average bitter strength of Example 8: 2.9), the bitter taste reduction effect was the most excellent. This indicates that when mixed with zinc gluconate and sucralose, the bitter taste reduction effect is superior to that of zinc gluconate and other saccharides (crystalline fructose, enzyme-treated stevia, and tomatin complex).
From the results of Test Examples 4 to 6, it was found that when the salt was applied to a high concentration concentrated herbal composition extract, the bitter taste reduction effect was present compared to the case where it was not applied. However, There is a limit to the effect of decreasing the sweetness. However, in the case of applying the saccharide, the sweetness has a certain bitter taste, but there is a limit point that the panel can not reduce to an unrecognizable extent, In particular, it was found that zinc gluconate in the salt and sucralose in the saccharide have an excellent effect on the bitter taste reduction effect, and it was found that the bitterness reduction effect of the high concentration herbal ingredient complex extract is more excellent when the mixture is applied .
Claims (10)
The method of masking the bitter taste of a food composition comprising a complex extract of oriental herb complex, wherein the complex herbal extract is a mixture of an extract of hwanggi, a herb extract, and a viscous extract.
The method of masking the bitter taste of a food composition comprising the extract of Oriental herbal material, wherein the extract of Hwanggi extract, the extract of the early stage, and the extract of Aspergillus oryzae are mixed at a weight ratio of 35:25:40.
Wherein the herbal composition complex extract is a mixture of an extract of Hwanggi, a herb extract, and a visa extract.
The food composition according to claim 1, wherein the herbal composition extract comprises a mixture of an extract of Hwanggi, a herb extract, and a scarab lily extract in a weight ratio of 35:25:40.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002087544A1 (en) * | 2001-04-17 | 2002-11-07 | Wm. Wrigley Jr. Company | Flavored product containing medicament or other active agent |
| JP2004161679A (en) * | 2002-11-13 | 2004-06-10 | Taiho Yakuhin Kogyo Kk | Liquid preparation for internal use |
| KR20080071734A (en) * | 2007-01-31 | 2008-08-05 | 경희대학교 산학협력단 | Composition comprising the extract of crude drug complex for stimulating bone growth |
| KR100910176B1 (en) | 2008-02-29 | 2009-07-30 | 주식회사 비티씨 | Composition containing extract of ginseng of which bitterness is masked |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002087544A1 (en) * | 2001-04-17 | 2002-11-07 | Wm. Wrigley Jr. Company | Flavored product containing medicament or other active agent |
| JP2004161679A (en) * | 2002-11-13 | 2004-06-10 | Taiho Yakuhin Kogyo Kk | Liquid preparation for internal use |
| KR20080071734A (en) * | 2007-01-31 | 2008-08-05 | 경희대학교 산학협력단 | Composition comprising the extract of crude drug complex for stimulating bone growth |
| KR100910176B1 (en) | 2008-02-29 | 2009-07-30 | 주식회사 비티씨 | Composition containing extract of ginseng of which bitterness is masked |
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