KR101769520B1 - Liquid food composition - Google Patents
Liquid food composition Download PDFInfo
- Publication number
- KR101769520B1 KR101769520B1 KR1020100077324A KR20100077324A KR101769520B1 KR 101769520 B1 KR101769520 B1 KR 101769520B1 KR 1020100077324 A KR1020100077324 A KR 1020100077324A KR 20100077324 A KR20100077324 A KR 20100077324A KR 101769520 B1 KR101769520 B1 KR 101769520B1
- Authority
- KR
- South Korea
- Prior art keywords
- chitooligosaccharide
- sodium
- chitosan
- food composition
- taste
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 36
- 235000021056 liquid food Nutrition 0.000 title claims abstract description 15
- 229920001661 Chitosan Polymers 0.000 claims abstract description 90
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 239000001508 potassium citrate Substances 0.000 claims description 24
- 229960002635 potassium citrate Drugs 0.000 claims description 24
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 24
- 235000011082 potassium citrates Nutrition 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 12
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 claims description 10
- 239000001433 sodium tartrate Substances 0.000 claims description 10
- 229960002167 sodium tartrate Drugs 0.000 claims description 10
- 235000011004 sodium tartrates Nutrition 0.000 claims description 10
- 235000013361 beverage Nutrition 0.000 claims description 9
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 claims description 9
- LJCNRYVRMXRIQR-OLXYHTOASA-L potassium sodium L-tartrate Chemical compound [Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O LJCNRYVRMXRIQR-OLXYHTOASA-L 0.000 claims description 9
- 235000019265 sodium DL-malate Nutrition 0.000 claims description 9
- 239000001394 sodium malate Substances 0.000 claims description 9
- 239000001476 sodium potassium tartrate Substances 0.000 claims description 9
- 235000011006 sodium potassium tartrate Nutrition 0.000 claims description 9
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 229920001542 oligosaccharide Polymers 0.000 claims description 3
- 150000002482 oligosaccharides Chemical class 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- SILCDLWESNHZKB-UHFFFAOYSA-L disodium 4-hydroxy-4-oxobutanoate Chemical compound [Na+].[Na+].OC(=O)CCC([O-])=O.OC(=O)CCC([O-])=O SILCDLWESNHZKB-UHFFFAOYSA-L 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 235000020374 simple syrup Nutrition 0.000 claims 1
- 239000011135 tin Substances 0.000 claims 1
- XOLBLPGZBRYERU-UHFFFAOYSA-N tin dioxide Chemical compound O=[Sn]=O XOLBLPGZBRYERU-UHFFFAOYSA-N 0.000 claims 1
- 229910001887 tin oxide Inorganic materials 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 27
- 239000000463 material Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 150000001450 anions Chemical class 0.000 abstract description 8
- 239000007864 aqueous solution Substances 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 239000001509 sodium citrate Substances 0.000 description 14
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 13
- 235000011083 sodium citrates Nutrition 0.000 description 13
- 238000012360 testing method Methods 0.000 description 13
- 229960001790 sodium citrate Drugs 0.000 description 11
- 235000019658 bitter taste Nutrition 0.000 description 9
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 8
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 description 8
- 239000001521 potassium lactate Substances 0.000 description 8
- 235000011085 potassium lactate Nutrition 0.000 description 8
- 229960001304 potassium lactate Drugs 0.000 description 8
- 239000001540 sodium lactate Substances 0.000 description 8
- 235000011088 sodium lactate Nutrition 0.000 description 8
- 229940005581 sodium lactate Drugs 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000019633 pungent taste Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- KLYCPFXDDDMZNQ-UHFFFAOYSA-N Benzyne Chemical compound C1=CC#CC=C1 KLYCPFXDDDMZNQ-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000004475 Arginine Substances 0.000 description 3
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 125000003010 ionic group Chemical group 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000004400 mucous membrane Anatomy 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108010052285 Membrane Proteins Proteins 0.000 description 1
- 102000018697 Membrane Proteins Human genes 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000011717 all-trans-retinol Substances 0.000 description 1
- 235000019169 all-trans-retinol Nutrition 0.000 description 1
- -1 amino group cation Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000012669 liquid formulation Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- LJCNRYVRMXRIQR-UHFFFAOYSA-L potassium sodium tartrate Chemical compound [Na+].[K+].[O-]C(=O)C(O)C(O)C([O-])=O LJCNRYVRMXRIQR-UHFFFAOYSA-L 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- RRXIFCPBUIUGRA-UHFFFAOYSA-K sodium 2-hydroxypropane-1,2,3-tricarboxylate tin(4+) Chemical compound C(CC(O)(C(=O)[O-])CC(=O)[O-])(=O)[O-].[Na+].[Sn+4] RRXIFCPBUIUGRA-UHFFFAOYSA-K 0.000 description 1
- LHYPLJGBYPAQAK-UHFFFAOYSA-M sodium;pentanoate Chemical compound [Na+].CCCCC([O-])=O LHYPLJGBYPAQAK-UHFFFAOYSA-M 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- BSVBQGMMJUBVOD-UHFFFAOYSA-N trisodium borate Chemical compound [Na+].[Na+].[Na+].[O-]B([O-])[O-] BSVBQGMMJUBVOD-UHFFFAOYSA-N 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric 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
- A23V2250/28—Oligosaccharides
-
- 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
- A23V2250/28—Oligosaccharides
- A23V2250/282—Oligosaccharides, digestible
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/606—Fructose
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Medicinal Preparation (AREA)
Abstract
본 발명은 키토산 또는 키토올리고당의 불쾌미를 차폐한 액상 식품 조성물에 관한 것으로, 보다 상세하게는 키토산 또는 키토올리고당이 녹아있는 수용액상에 음이온 발생물질을 첨가함으로써 키토산 또는 키토올리고당 특유의 떫은 맛, 아린 맛 등과 같은 불쾌한 맛을 차폐하여 섭취 편의성을 높인 액상 식품 조성물에 관한 것이다.More particularly, the present invention relates to a liquid food composition which can prevent the unpleasant taste of chitosan or chitooligosaccharide by adding an anion generating material to an aqueous solution containing chitosan or chitooligosaccharide, Flavor, and the like, thereby enhancing the convenience of intake.
Description
본 발명은 액상 식품 조성물에 관한 것으로, 보다 상세하게는 키토산 또는 키토올리고당의 불쾌미가 차폐된 액상 식품 조성물에 관한 것이다.BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a liquid food composition, and more particularly, to a liquid food composition shielded from unpleasant taste of chitosan or chito oligosaccharide.
키토산, 키토올리고당은 건강기능식품 소재로서 폭넓게 사용되고 있지만, 소재 특유의 불쾌한 맛과 향으로 인해 대부분 정제 및 캡슐 형태로만 제형화 되고 있으며 음료에 적용할 시 특유의 불쾌미가 나타나지 않는 소량으로만 첨가되고 있는 실정이다. 그러나 최근 다양한 건강기능식품 제형에 대한 소비자의 필요가 증가하고 있으며 더욱이 음용 편리성과 기호성이 높아 음료 제형에 대한 관심은 더욱 높아지고 있다. 따라서, 음료를 포함하는 다양한 맛과 형태의 식품 및 일반식품 개발을 위해 키토산 또는 키토올리고당의 상기 문제점을 개선할 필요가 있다.Chitosan and chitooligosaccharides are widely used as health functional food materials, but they are mostly formulated in tablets and capsules due to unpleasant taste and flavor unique to the material, and they are added only in a small amount, It is true. Recently, however, consumers' need for various health functional food formulations has been increasing, and the convenience of drinking and the preference for palatability have increased the interest in beverage formulations. Therefore, there is a need to improve the above problems of chitosan or chitooligosaccharides for the development of foods and general foods of various tastes and forms including beverages.
일반적으로 불쾌한 맛, 특히 쓴맛을 갖는 소재에 대한 차폐 방법은 다양한 방법이 제안되어 있으나, 떫은 맛의 차폐에 대한 방법은 많이 소개되어 있지 않다. 종래에 제안된 떫은 맛의 차폐 방법은 다음과 같으나, 대부분 식물 추출물 등에서 유래하는 떫은 맛에 대한 차폐 방법으로 키토산, 키토올리고당에는 효과적으로 적용할 수 없다.In general, a variety of methods have been proposed as shielding methods for unpleasant tastes, especially bitter tastes. However, methods for shielding tastes are not disclosed. Conventionally proposed methods for shielding the taste are as follows, but most of them can not effectively be applied to chitosan and chitooligosaccharide as a shielding method against the tastes derived from plant extracts.
예를 들어, 대한민국 특허 출원 공개 제 10-1995-0016595호에는 솔잎의 떫은 맛을 제거하는 방법이 제시되어 있으며, 그 떫은 맛의 원인은 탄닌 성분으로 종래의 물에 침지하는 방법과 다르게 유효량의 난백을 첨가하여 차폐하는 방법을 제시하고 있다. 이는 탄닌과 단백성분과의 분자결합에 의한 침전형성으로 분리, 제거하는 원리로서 키토산과 키토올리고당에는 적용할 수 없다.Korean Patent Application Laid-Open No. 10-1995-0016595, for example, discloses a method for removing the pungent taste of pine needles. Unlike the conventional method of immersing in water as a tannin component, And a shielding method is proposed. It is not applicable to chitosan and chitooligosaccharide as a principle of separation and removal by precipitation formation by molecular bonding of tannin and protein components.
또한, 약물의 불쾌한 맛을 차폐하는 방법으로 고감미료를 첨가하는 방법(일본국 특허공개 평 2－56416호 공보), 산을 첨가하는 방법(일본국 특허공개 2007－54001호 공보), 계면 활성제를 첨가하는 방법(일본국 특허공개 2004－91408호 공보) 등이 제시되어 있으나 자극성, 수렴성이 강한 키토산, 키토올리고당에 충분한 차폐 효과를 부여하기는 어렵다.Further, a method of adding a high-sweetening agent (Japanese Patent Application Laid-Open No. 2-56416), a method of adding an acid (JP 2007-54001 A), a method of adding a surfactant (Japanese Patent Application Laid-Open No. 2004-91408). However, it is difficult to give sufficient shielding effect to chitosan and chitooligosaccharide having strong irritation and astringency.
이에, 본 발명자들은 상기한 바와 같은 문제점을 해결하고자 키토산 또는 키토올리고당의 불쾌미를 차폐할 수 있는 물질에 대해 연구한 결과, 이온성 물질이 키토산, 키토올리고당의 아린 맛, 떫은 맛 등을 효과적으로 차폐한다는 사실을 발견하고, 본 발명을 완성하게 되었다.In order to solve the above problems, the present inventors have studied a substance capable of blocking the unpleasantness of chitosan or chitooligosaccharide. As a result, the inventors have found that ionic substances can effectively prevent chitosan, chitooligosaccharide, And the present invention has been completed.
따라서, 본 발명의 목적은 키토산 또는 키토올리고당의 떫은 맛, 아린 맛 등의 불쾌한 느낌을 효과적으로 차폐하여 섭취 편의성을 높인 액상 식품 조성물을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a liquid food composition which effectively blocks an unpleasant feeling such as a pungent taste and an arginine taste of chitosan or chitooligosaccharide, thereby enhancing the ease of intake.
상기한 목적을 달성하기 위하여, 본 발명은 키토산 또는 키토올리고당에 젖산나트륨, 젖산칼륨, 주석산나트륨, 주석산칼륨나트륨, 호박산이나트륨, 사과산나트륨, 구연산나트륨, 구연산칼륨 및 구연산삼나트륨으로 이루어진 군에서 선택된 1종 이상을 혼합 함유하여 불쾌미가 차폐된 액상 식품 조성물을 제공한다.In order to achieve the above object, the present invention provides a chitosan or a chitooligosaccharide which is selected from the group consisting of sodium lactate, potassium lactate, sodium tartrate, sodium potassium tartrate, disodium succinate, sodium malate, sodium citrate, potassium citrate, A liquid food composition which contains at least one kind of at least one ingredient mixed therein and is thereby shielded from unpleasant taste.
본 발명에 의한 키토산 또는 키토올리고당을 함유하는 액상 식품 조성물은 키토산, 키토올리고당 특유의 떫은 맛, 아린 맛 등의 불쾌한 느낌을 효과적으로 차폐함으로써 섭취 편의성을 높일 수 있으며, 본 발명에서 사용하는 음이온 발생물질들은 특유의 맛이 없어 음료의 전체적인 맛에는 영향을 주지 않는 장점이 있다. 그러므로 본 발명을 통해서는 키토산, 키토올리고당을 고함량으로 함유하는 액상 제형을 구현할 수 있다.The liquid food composition containing chitosan or chitooligosaccharide according to the present invention can effectively enhance unpleasant feelings such as chitosan and chitooligosaccharide peculiar flavor and argin taste, thereby enhancing the convenience of intake. The anion generating materials used in the present invention And there is an advantage that it does not affect the overall taste of the beverage. Therefore, the present invention can provide liquid formulations containing a high content of chitosan and chitooligosaccharide.
본 발명은 키토산 또는 키토올리고당에 젖산나트륨, 젖산칼륨, 주석산나트륨, 주석산칼륨나트륨, 호박산이나트륨, 사과산나트륨, 구연산나트륨, 구연산칼륨 및 구연산삼나트륨으로 이루어진 군에서 선택된 1종 이상을 혼합 함유하여 불쾌미가 차폐된 액상 식품 조성물을 제공한다.The present invention relates to a chitosan or a chitooligosaccharide which contains at least one selected from the group consisting of sodium lactate, potassium lactate, sodium tartrate, sodium potassium tartrate, disodium succinate, sodium malate, sodium citrate, potassium citrate and sodium citrate, Thereby providing an uncured liquid food composition.
이하, 본 발명을 보다 상세히 설명한다.
Hereinafter, the present invention will be described in more detail.
본 발명에서 유효성분으로 사용하는 키토산과 키토올리고당의 떫은 맛은 수렴성의 맛으로 혀의 점막 단백질을 일시적으로 응고시켜 미각신경이 마비되어 일어나는 감각이다. 키토산, 키토올리고당은 생산 과정 중 수용화의 목적으로 유기산, 무기산 등을 투여하는데, 이러한 과정에 의해 발생하는 염형태의 키토산, 키토올리고당은 불쾌한 떫은 맛을 특징으로 갖는다. 이러한 수렴성 떫은 맛의 원인은 염형태의 키토산, 키토올리고당이 수용액상에서 이온화되면서 발생하는 아미노기 양이온(-NH3 +)의 작용에 의한 것으로 판단된다. 따라서, 수용액상에서 이러한 양이온의 발생을 억제하거나 차폐할 수 있는 음이온 발생물질을 첨가함으로써 아린 맛, 떫은 맛 등의 불쾌미 차폐가 가능하다.The bitter taste of chitosan and chitooligosaccharide used as an active ingredient in the present invention is a sense of astringency that occurs when the taste mucous membrane is paralyzed by temporarily coagulating the mucous membrane protein of the tongue. Chitosan and chitooligosaccharides are administered with organic acids, inorganic acids, etc. for the purpose of water solubility during the production process. Chitosan and chitooligosaccharides of salty form caused by this process are characterized by unpleasant taste. This astringent taste is thought to be caused by the action of the amino group cation (-NH 3 + ) generated by salt ionization of chitosan and chitooligosaccharide in aqueous solution. Therefore, an unpleasant unshielding of an arine flavor, a pungent taste and the like is possible by adding an anion generating material capable of suppressing or shielding the generation of such a cation in an aqueous solution.
키토산, 키토올리고당에 음이온 발생물질을 첨가 혼합하는 방법은 특별한 조작을 필요로 하지 않으므로 그 제조가 간단하고 용이하다는 장점이 있다.Chitosan and chitooligosaccharide are mixed with an anion-generating material, which is advantageous in that it is simple and easy to manufacture since no special operation is required.
본 발명에서 사용 가능한 음이온 발생물질은 젖산나트륨, 젖산칼륨, 주석산나트륨, 주석산칼륨나트륨, 호박산이나트륨, 사과산나트륨, 구연산나트륨, 구연산칼륨 및 구연산삼나트륨으로 이루어진 군에서 선택된 1종 이상을 포함하며, 화합물에서 이온의 차폐는 1:1의 단순한 관계가 아니라 이온기 간의 복합적인 상호작용으로 이루어지므로 많은 이온기를 포함하는 구연산삼나트륨, 구연산칼륨과 같은 물질에 의한 차폐 효과가 더욱 크다.The anion generating material usable in the present invention includes at least one selected from the group consisting of sodium lactate, potassium lactate, sodium tartrate, sodium potassium tartrate, disodium hydrogen succinate, sodium malate, sodium citrate, potassium citrate and sodium citrate, Since the shielding of ions in a compound is not a simple relationship of 1: 1 but a complex interaction between ionic groups, the shielding effect by substances such as citric acid and potassium citrate containing many ionic groups is greater.
본 발명의 액상 식품 조성물은 키토산, 키토올리고당의 불쾌한 맛을 효과적으로 차폐할 수 있어 키토산 또는 키토올리고당을 고함량, 즉 조성물 총 중량에 대하여 0.1~30중량%로 함유할 수 있다. 키토산, 키토올리고당을 함유하는 음료 제조시에 그 함량이 30중량%를 초과할 경우, 불쾌미가 너무 강하여 음료의 기호성이 저하될 수 있으며 조성물에 포함되는 부형제와의 상호작용으로 과도한 침전물이 발생할 수 있다.The liquid food composition of the present invention can effectively prevent unpleasant taste of chitosan and chitooligosaccharide, and can contain a high content of chitosan or chitooligosaccharide, that is, 0.1 to 30% by weight based on the total weight of the composition. When the content of the chitosan or chitooligosaccharide in a beverage is more than 30% by weight, the unpleasant taste may be too strong to lower the palatability of the beverage, and excessive sediment may be generated due to interaction with the excipient contained in the composition .
상기 젖산나트륨, 젖산칼륨, 주석산나트륨, 주석산칼륨나트륨, 호박산이나트륨, 사과산나트륨, 구연산나트륨, 구연산칼륨 및 구연산삼나트륨으로 이루어진 군에서 선택된 1종 이상은 키토산 또는 키토올리고당 총 중량에 대하여 25~50중량%로 함유된다. 상기한 바와 같은 범위로 음이온 발생 물질을 사용하는 경우, 불쾌미 차폐 효과가 우수하면서도, 음이온 발생 물질 특유의 짠맛 또는 신맛과 같은 이미(異味)가 나타나지 않는다.Wherein at least one selected from the group consisting of sodium lactate, potassium lactate, sodium tartrate, sodium potassium tartrate, sodium disodium borate, sodium malate, sodium citrate, potassium citrate and tin sodium citrate is used in an amount of 25 to 50 By weight. When an anion generating material is used in the range as described above, the unpleasant unshielding effect is excellent and the unpleasant taste such as salty or sour taste peculiar to the negative ion generating material does not appear.
본 발명에 따른 액상 식품 조성물은 보다 효율적인 풍미 차폐를 위하여 올리고당, 백당, 과당, 시럽당, 과실추출물, 착향제 등을 단독 또는 이들의 조합을 더 포함할 수 있으며, 이들에만 한정하지 않고 식품에 적합한 성분을 적절하게 사용할 수 있다.The liquid food composition according to the present invention may further contain oligosaccharide, saccharin, fructose, syrup sugar, fruit extract, flavoring agent alone or a combination thereof for more effective flavor shielding, The components can be suitably used.
본 발명의 식품 조성물은 액상의 제형을 갖는데, 구체적으로는 상기한 성분들 이외에 당 분야에서 통상적으로 사용되는 성분들을 적의 선정하여 제형화될 수 있다.The food composition of the present invention has a liquid phase formulation. Specifically, in addition to the above-mentioned ingredients, ingredients commonly used in the art can be formulated by selecting the ingredients.
이하, 시험예를 들어 본 발명의 구성 및 효과를 보다 구체적으로 설명한다. 그러나 이들 시험예는 본 발명에 대한 이해를 돕기 위해 예시의 목적으로만 제공된 것일 뿐, 본 발명의 범주 및 범위가 이에 제한되는 것은 아니다.
Hereinafter, the configuration and effects of the present invention will be described in more detail with reference to test examples. However, these test examples are provided for illustrative purposes only in order to facilitate understanding of the present invention, and the scope and scope of the present invention are not limited thereto.
[시험예 1] 차폐 물질의 불쾌미 차폐능에 대한 관능 실험 [Test Example 1] Sensory test on unpleasant shielding ability of shielding materials
키토올리고당을 조성물 총 중량에 대하여 5중량%로 함유하는 액상 조성물 100㎖를 제조하였다. 이를 기본 조성물로 하고, 여기에 젖산나트륨, 젖산칼륨, 주석산나트륨, 주석산칼륨나트륨, 호박산이나트륨, 사과산나트륨, 구연산나트륨, 구연산칼륨 및 구연산삼나트륨을 키토올리고당 총 중량에 대하여 각각 40중량%로 첨가하여 아린 맛, 떫은 맛 등의 불쾌미 차폐 정도를 테스트하였다. 불쾌미는 떫고 아린 맛 중심의 불쾌한 맛과 혀에 남는 느낌을 말한다.100 ml of a liquid composition containing 5% by weight of chitooligosaccharide based on the total weight of the composition was prepared. The basic composition is prepared by adding sodium lactate, potassium lactate, sodium tartrate, sodium potassium tartrate, disodium succinate, sodium malate, sodium citrate, potassium citrate and sodium citrate to 40 wt% of the total weight of chitooligosaccharide , And the degree of unpleasant shielding such as arine taste and pungent taste was tested. Uncomfortable taste and unpleasant flavor centered around the taste of Alin and tongue is said to remain.
차폐능 평가 시험은 20명의 시험 대상자에게 상기한 혼합물에 대하여 미각 시험을 수행하도록 하고, 하기 불쾌미의 평가 기준에 따라 불쾌미가 얼마나 감소하였는지 평가하였다. 그 결과는 하기 표 1에 나타내었다.The shielding ability evaluation test was conducted to 20 test subjects to perform a taste test on the above mixture and to evaluate how much the discomfort was reduced according to the evaluation criteria of unpleasantness. The results are shown in Table 1 below.
<불쾌미의 평가 기준><Evaluation criteria of unpleasant beauty>
1점- 느끼지 못할 정도로 불쾌미가 약함1 point - unpleasantly uncomfortable
5점-불쾌미가 느껴지나 섭취 가능한 수준5 points - I feel uncomfortable but I can eat it
9점- 섭취가 어려울 정도로 불쾌미가 강함9 points - unpleasantly unpleasant enough to ingest
상기 표 1에서 알 수 있듯이, 키토올리고당을 단독으로 사용했을 경우에는 특유의 불쾌미가 강해 섭취가 어려웠으나, 본 발명의 음이온 발생물질인 상기 젖산나트륨, 젖산칼륨, 주석산나트륨, 주석산칼륨나트륨, 호박산이나트륨, 사과산나트륨, 구연산나트륨, 구연산칼륨 또는 구연산삼나트륨을 키토올리고당이 녹아있는 수용액상에 첨가함으로써 키토올리고당의 아린 맛, 떫은 맛 등의 불쾌미를 효과적으로 차폐할 수 있었다.As shown in Table 1, when the chitooligosaccharide alone was used, it was difficult to ingest a specific unpleasant flavor. However, the sodium lactate, potassium lactate, sodium tartrate, sodium potassium tartrate, succinic acid, The addition of sodium, sodium valerate, sodium citrate, potassium citrate or trisodium citrate to the aqueous solution containing the chitooligosaccharide effectively shielded the unpleasantness of the chitooligosaccharides such as arginine and bitter taste.
따라서, 본 발명에 따라 키토산 또는 키토올리고당에 음이온 발생물질인 젖산나트륨, 젖산칼륨, 주석산나트륨, 주석산칼륨나트륨, 호박산이나트륨, 사과산나트륨, 구연산나트륨, 구연산칼륨 또는 구연산삼나트륨을 혼합하여 함유하면 키토산 또는 키토올리고당의 아린 맛, 떫은 맛 등의 불쾌미를 효과적으로 차단함으로써 음료의 섭취 편의성을 향상시킬 수 있다.
Therefore, according to the present invention, when chitosan or chitooligosaccharide is mixed with an anion generating substance such as sodium lactate, potassium lactate, sodium tartrate, sodium potassium tartrate, disodium succinate, sodium malate, sodium citrate, potassium citrate or sodium citrate, Or chitooligosaccharide can be effectively prevented, thereby improving the convenience of ingestion of beverages.
[시험예 2] 차폐 물질의 농도별 불쾌미 차폐능에 대한 관능 실험[Test Example 2] Sensory test on unpleasant shielding ability of each shielding substance concentration
키토올리고당을 조성물 총 중량에 대하여 5중량%로 함유하는 액상 조성물 100㎖를 제조하였다. 이를 기본 조성물로 하고, 여기에 구연산 칼륨을 각각 저농도(1.5%), 고농도(2%)로 첨가하여 아린 맛, 떫은 맛 등의 불쾌미 차폐 정도를 테스트하였다. 상기 시험예 1과 동일한 방식으로 불쾌미가 얼마나 감소하였는지 평가하였다. 그 결과는 하기 표 2에 나타내었다.100 ml of a liquid composition containing 5% by weight of chitooligosaccharide based on the total weight of the composition was prepared. As a basic composition, potassium citrate was added to the mixture at a low concentration (1.5%) and a high concentration (2%), respectively, and the degree of unpleasant occlusion such as arine taste and pungent taste was tested. The degree of discomfort was reduced in the same manner as in Test Example 1 above. The results are shown in Table 2 below.
상기 표 2에서 알 수 있듯이, 본 발명의 음이온 발생물질인 구연산칼륨은 농도 의존적으로 키토올리고당의 아린 맛, 떫은 맛 등의 불쾌미를 차폐할 수 있었다. As shown in Table 2, potassium citrate, which is an anion generating material of the present invention, was capable of shielding unpleasantness such as argin taste and bitter taste of chitooligosaccharide in a concentration-dependent manner.
또한, 구연산칼륨은 특유의 맛이 강하지 않아 상기 제시된 농도로 사용할 경우, 키토올리고당의 불쾌미는 효과적으로 차단하면서 음료의 전체적인 맛에는 영향을 주지 않아 효과적으로 응용될 수 있다.
In addition, potassium citrate does not have a unique taste, and when used at the above-mentioned concentrations, it can effectively be used because it does not affect the overall taste of the beverage while effectively blocking the discomfort of the chitooligosaccharide.
[시험예 3] 차폐 물질의 함량에 따른 관능 테스트[Test Example 3] Sensory test according to the content of the shielding material
키토올리고당을 조성물 총 중량에 대하여 5중량%로 함유하는 액상 조성물 100㎖를 제조하였다. 이를 기본 조성물로 하고, 여기에 구연산 칼륨을 키토올리고당 총 중량에 대하여 각각 15, 25, 35, 50 및 65중량%로 첨가하여 아린 맛, 떫은 맛 등의 불쾌미 차폐 정도를 테스트하였다. 상기 시험예 1과 동일한 방식으로 불쾌미가 얼마나 감소하였는지 평가하였다. 그 결과는 하기 표 3에 나타내었다.100 ml of a liquid composition containing 5% by weight of chitooligosaccharide based on the total weight of the composition was prepared. To the base composition, potassium citrate was added to the total weight of chitooligosaccharide at 15, 25, 35, 50, and 65 wt%, respectively, and the degree of unpleasant shading such as arine taste and bitter taste was tested. The degree of discomfort was reduced in the same manner as in Test Example 1 above. The results are shown in Table 3 below.
상기 표 2에서 알 수 있듯이, 키토올리고당 중량에 대하여 25~50중량% 범위 밖으로 구연산칼륨을 함유할 경우에는 차폐 물질의 이미에 의하여 오히려 불쾌미가 증가하는 경향을 나타내었다.As shown in Table 2, when potassium citrate was contained in an amount of 25 to 50% by weight based on the weight of the chitooligosaccharide, the unpleasantness of the shielding material tended to increase.
따라서, 본 발명에 따라 음이온 발생물질을 키토올리고당 총 중량에 대하여 25~50중량%로 혼합 함유해야만 키토올리고당의 아린 맛, 떫은 맛 등의 불쾌미를 효과적으로 차폐시켜 음료의 섭취 편의성을 높일 수 있었다.
Therefore, according to the present invention, the anion generating material should be mixed in an amount of 25 to 50% by weight based on the total weight of the chitooligosaccharide, so that the unpleasantness of the chitooligosaccharide such as the arginine taste and the bitter taste can be effectively prevented.
[제형예 1] 드링크제[Formulation Example 1]
키토올리고당에 구연산칼륨을 첨가한 것 25g, 포도당 10g, 구연산 0.6g 및 액상 올리고당 25g을 혼합한 후 정제수 300㎖를 가하여 각 병에 200㎖씩 충진하였다. 병에 충진한 후 130℃에서 4~5초간 살균하여 음료를 제조하였다.
25 g of chitooligosaccharide added with potassium citrate, 10 g of glucose, 0.6 g of citric acid and 25 g of liquid oligosaccharide were mixed, and 300 ml of purified water was added to each bottle to fill 200 ml each bottle. And then sterilized at 130 DEG C for 4 to 5 seconds to prepare a beverage.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100077324A KR101769520B1 (en) | 2010-08-11 | 2010-08-11 | Liquid food composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100077324A KR101769520B1 (en) | 2010-08-11 | 2010-08-11 | Liquid food composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20120015082A KR20120015082A (en) | 2012-02-21 |
| KR101769520B1 true KR101769520B1 (en) | 2017-08-22 |
Family
ID=45837931
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100077324A KR101769520B1 (en) | 2010-08-11 | 2010-08-11 | Liquid food composition |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101769520B1 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008528012A (en) * | 2005-02-01 | 2008-07-31 | ヘルムート、ケルベー | Preparation of tea from tea leaves or green tea leaves |
-
2010
- 2010-08-11 KR KR1020100077324A patent/KR101769520B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008528012A (en) * | 2005-02-01 | 2008-07-31 | ヘルムート、ケルベー | Preparation of tea from tea leaves or green tea leaves |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20120015082A (en) | 2012-02-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3766670B2 (en) | Container drink | |
| JP4751204B2 (en) | Method for producing purified green tea extract | |
| JP2000189125A (en) | Acidic drinking liquid composition | |
| JP4284165B2 (en) | Container drink | |
| JP4181982B2 (en) | Containerized beverage containing purified green tea extract | |
| KR20150102539A (en) | Water slouble ginkgo biloba extract and manufacturing method thereof | |
| JP4280232B2 (en) | Method for producing purified green tea extract | |
| KR101617320B1 (en) | Royal jelly beverage composition having improved dispersability in water and method for preparing the same | |
| KR101655396B1 (en) | Water soluble milk thistle extract and manufacturing method thereof | |
| KR101769520B1 (en) | Liquid food composition | |
| JP5760429B2 (en) | Liquid composition | |
| JP5151083B2 (en) | Oral composition | |
| KR100910176B1 (en) | Composition containing extract of ginseng of which bitterness is masked | |
| JPH04207161A (en) | Saponin and amino acid-containing composition | |
| KR20180072569A (en) | Amino acid beverage comprising allulose | |
| WO2015046581A1 (en) | Astringent composition | |
| JP4403595B2 (en) | Iron compound-containing oral solution composition | |
| JP2007246509A (en) | Oral composition compounded with copper compound | |
| JP4013267B2 (en) | Oral solution | |
| CN112402278B (en) | Sodium azulene sulfonate compound gargle and preparation method thereof | |
| JP2000044469A (en) | Internal liquid medicine | |
| JP2000239154A (en) | Internal medicine composition containing iron compound | |
| CN103251672A (en) | Horseradish oral spray and preparation method thereof | |
| JP2001316246A (en) | Iron compound-formulated oral liquid preparation | |
| KR100597202B1 (en) | A composition for improving a skin disease |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right |