KR101773843B1 - Sweet Jelly Containing Cranberry With Antioxidant Activity And Method for Preparing thereof - Google Patents
Sweet Jelly Containing Cranberry With Antioxidant Activity And Method for Preparing thereof Download PDFInfo
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- KR101773843B1 KR101773843B1 KR1020150173897A KR20150173897A KR101773843B1 KR 101773843 B1 KR101773843 B1 KR 101773843B1 KR 1020150173897 A KR1020150173897 A KR 1020150173897A KR 20150173897 A KR20150173897 A KR 20150173897A KR 101773843 B1 KR101773843 B1 KR 101773843B1
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- kiwi
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- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2132—Other phenolic compounds, polyphenols
-
- 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
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
-
- 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
- A23V2250/70—Vitamins
- A23V2250/712—Vitamin E
-
- 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
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Abstract
The present invention relates to a method for producing a fermented milk containing cranberry and a cranberry-containing fermented milk having antioxidant activity. The cranberry ovine of the present invention is characterized in that it contains 40 to 60% by weight of sediments, 1 to 5% by weight of agar, 10 to 30% by weight of sugar or mamsweet, 1 to 10% by weight of starch syrup, By weight; And 5 to 20 parts by weight of a mixture of cranberry and kiwifruit based on 100 parts by weight of the melancholic composition.
Description
The present invention relates to a method for producing a fermented milk containing cranberry and a cranberry-containing fermented milk having antioxidant activity.
Oxygen is an essential element of life that we must live in. When oxygen is deficient, cells in our body can not breathe, metabolism does not occur, and it slowly dies. If such a grateful oxygen is too much acting, it will poison the tissue cells and rather promote the death of the cells.
When carbon monoxide (briquettes) are poisoned, exposing a patient too suddenly to a high-pressure oxygen chamber to supply oxygen can have a particularly bad effect on brain cells. Increased blood circulation by puncturing a sudden blockage after cardiovascular or cerebrovascular clogging can lead to increased damage in oxygen deficient areas.
All these toxins are known to be caused by the free radicals produced in the metabolism. This free oxygen group can be said to be the poison of our tissue cells. It has been persuasively accepted that this over-production of free radicals leads to aging of tissue cells, cancer, and various degenerative diseases. A substance that inhibits the production of free radicals is called an antioxidant, and melatonin, vitamin A (beta-carotene), vitamin C, and vitamin E are known as typical antioxidants.
A recent study at the University of Texas reported that middle-aged men consuming high levels of vitamin C or beta-carotene (vitamin A) in their meals had lower mortality than people with lower levels of intake. In this study, 1,566 men between the ages of 40 and 55 who worked at an electric company in the late 1950s were asked about food and health issues. For the next 24 years, men who took beta-carotene and foods with high levels of vitamin C and E had a 37% mortality rate and 30% mortality from coronary heart disease, compared with men with lower food intakes Respectively. In another large-scale study, women also found that beta-carotene was effective in preventing cardiovascular disease. Krause, director of the American Heart Association's Nutrition Committee at the University of California at Berkeley, said the findings suggest that it is better to eat antioxidants rather than drugs.
In September 2000, "International Conference on Nutrition Food and Health Food" revealed that cranberry has a strong anticancer antioxidant, tocotrienol, compared to other foods. The University of Massachusetts researchers found that cranberry seed oil contains a potent form of vitamin E Of the world's population.
Therefore, in order to live long without disease such as brain disease such as dementia, cancer, and cardiovascular disease, care should be taken not to cause delirious nutritional imbalance in fresh air, and cranberry supplement containing vitamin C, vitamin E and polyphenol It is good to be balanced.
A number of documents disclose functional foods containing cranberries. For example, Korean Patent Laid-Open Publication No. 2009-0109793 discloses a health functional food containing an extract of cranberry and preventing urinary tract infection and prostatitis and having an excellent antioxidative effect. Korean Patent Publication No. 2014-0005420 discloses a food having excellent antioxidative effect including anthocyanin extract extracted from cranberry, blueberry, and the like.
However, cranberries are very sour when consumed, so there is a problem of poor taste.
The present inventors tried to solve the above-mentioned problems by including cranberry in a traditional Korean snack. Accordingly, it is an object of the present invention to provide a melanin composition having excellent antioxidative effect containing a cranberry extract and a process for producing the melanin composition.
The above-mentioned problem is solved by a method for producing a milk powder composition, which comprises, by weight based on the total weight of the composition, 90 to 60% by weight of sediment, 1 to 5% by weight of agar, 10 to 30% by weight of sugar or mamma sweet, 1 to 10% %; And 5 to 20 parts by weight of a mixture of cranberry and kiwifruit based on 100 parts by weight of the melancholic composition.
Preferably, the cranberry and kiwifruit can be mixed in a weight ratio of 9: 1 to 1: 9.
Also preferably, the cranberry and kiwi can be mixed in a weight ratio of 9: 1.
Preferably, the cranberry ovine may further comprise 1 to 10 parts by weight, based on 100 parts by weight of the composition, of at least one selected from the group consisting of lemon peel, orange peel, chestnut and almond.
Preferably, the method for producing cranberry yellows having antioxidant activity comprises 40 to 60% by weight of sediments, 1 to 5% by weight of agar, 10 to 30% by weight of sugar or mamsweet, 1 to 10% by weight of starch syrup, By weight to prepare a melanin composition and heating at 90 to 100 ° C for 10 to 20 minutes; Adding 5 to 20 parts by weight of a mixture of cranberry and kiwi to 100 parts by weight of the heated melanin composition, mixing at 90 to 100 ° C for 1 to 10 minutes while heating; And cooling the mixed toning composition at room temperature.
In the present invention, cranberry and kiwifruit are added in a ratio of 9: 1 to the yam, which is an excellent effect for antioxidant and anti-aging which are pharmacological effects. In addition, the sourness of cranberry is combined with the sweetness of kiwi to add flavor, eliminating the rough taste of the existing yanggang that is sold in the market, and the sour and sweet taste and softness can satisfy all the tastes of children and adults.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic flow chart of a method for producing a cranberry yokel according to the present invention; FIG.
FIG. 2 shows the result of measuring the antioxidative activity (DPPH absorbance) according to the mixing ratio of cranberry and kiwi according to the present invention.
The present invention relates to a composition of cranberry melon fermented with antioxidant activity. Preferably, the cranberry ovine according to the present invention contains 40 to 60% by weight of sediments, 1 to 5% by weight of agar, 10 to 30% by weight of sugar or mamma sweet, 1 to 10% by weight of starch syrup, And 20 to 40% by weight of water; And 5 to 20 parts by weight of a mixture of cranberry and kiwifruit based on 100 parts by weight of the melancholic composition.
Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a schematic flowchart of a method for manufacturing a cranberry jelly bean according to a preferred embodiment of the present invention.
The cranberry melon of the present invention can be produced by a method including a heating step (S10), a stirring step (S20), and a cooling step (S30).
1. Heating step (S10)
First, the heating step is a step for making a basic melon composition before preparing the cranberry melon. Firstly, a selected one of the group consisting of kidney beans, peas, red beans, squash, and sweet potatoes is used to prepare sediments cooked with sugar. The sediment can be prepared by a conventionally known method, and the production method is not particularly limited.
The above-mentioned sediment can be preferably prepared using a kidney bean. Kidney beans are high in protein content and have the ability to remove toxins, and carbohydrates in kidney beans are beneficial to health because they have the ability to smooth metabolism.
The thus-prepared sediment, agar, and sugar can be mixed with a predetermined amount of water and heated to prepare a melanin composition. Preferably, the weight of the melanin composition is in the range of 1 to 5% by weight of agar, 20 to 40% by weight of water, 10 to 30% by weight of sugar or mam sweets, and 1 to 10% 40 to 60% by weight of sediments are added so that the total amount is 100% by weight, followed by heating. Preferably 90 to 100 < 0 > C for 10 to 20 minutes.
When the sediment is less than 40% by weight, the taste of the yoke is significantly lowered. When the sediment is more than 60% by weight, it is preferable that the sediment is 40 to 60% by weight based on the total weight of the composition.
The agar is a seaweed processed product made by freezing the coagulant of the hydrothermal extract of the mugwort. The major component of agar is carbohydrate, and it contains a lot of minerals such as calcium, sodium, potassium, and magnesium. The agar has coagulability and viscoelasticity and is used as a gelling agent, a stabilizer, an aging agent, etc. In the present invention, the agar is used for solidifying by solidifying the agar.
When the agar is added in an amount of less than 1% by weight, the solidifying power of the melanin is lowered. When the agar is added in an amount of more than 5% by weight, the coagulation power of the melanin becomes too strong. Therefore, the agar is preferably contained in an amount of 1 to 5% by weight based on the total weight of the composition. The agar may be added directly to the mixture, but due to the nature of the agar, it is also possible to use an agar solution called water for a day or so. At this time, it is preferable that the pure agar content of the agar solution excluding water is 1 to 5 wt%.
According to a preferred embodiment, the starch syrup is added to improve a moist texture. The amount of starch syrup is preferably 1 to 10% by weight, more preferably 2 to 5% by weight based on the total weight of the composition.
According to a preferred embodiment, the sugar is preferably added in an amount of 10 to 30% by weight based on the total weight of the composition, so as to improve the sweet taste of the yeast and the coagulation power of the beans and agar. According to another embodiment, a mam suite may be added instead of sugar.
Mam Sweet is a natural sweetener that is dried coconut flower essence and is also called coconut sugar. MamSuit can be used for all dishes instead of sugar. It is a very low blood sugar product of GI35 which is less than half that of conventional sugar. It is effective for both sexes. It has very low fructose (3 ~ 9% ). Mam suites are known to contain large amounts of minerals such as thiamine, aspartic acid, threonine, inositol, choline, glutamic acid, folic acid, and potassium.
2. Stirring step( S20 )
In the stirring step, cranberry and kiwi are added to the melanin composition prepared in the heating step and mixed.
Specifically, 5 to 20 parts by weight of a mixture of cranberry and kiwi are added to 100 parts by weight of the melanin composition produced in the heating step, and the mixture is heated and stirred at 90 to 100 ° C for 1 to 10 minutes. The mixture of cranberry and kiwi is preferably mixed at a weight ratio of cranberry: kiwifruit 9: 1 to 1: 9. More preferably, the weight ratio of cranberry: kiwifruit is 9: 1, which has an excellent antioxidant activity and taste.
According to a preferred embodiment, the cranberry and kiwi can be used by crushing the frozen cranberry and the refrigerated kiwi in a mixer or the like.
In order to uniformly disperse the mixture of cranberry and kiwi, the mixture of cranberry and kiwi is mixed with the mixture of cranberry and kiwi by heating and stirring at 90 to 100 ° C for 1 to 10 minutes.
In addition, lemon peel, orange peel, chestnut, almond and the like can be added to give a fresh texture and flavor. In this case, 1 to 10 parts by weight may be added based on 100 parts by weight of the composition.
3. Cooling step ( S30 )
The cooling step is a step of cooling the heated mixed toning composition at room temperature.
Preferably 30 to 60 minutes at room temperature. After the mixed dowry composition is sufficiently cooled, it may be cut into a predetermined size, individually packaged, and then marketed on the market.
Hereinafter, the present invention will be described in detail by way of examples, but the scope of the present invention is not limited to these examples.
Experimental Example One
To compare the optimum antioxidant activity of cranberry and kiwi prior to the production of cranberry yam, the weight ratio of cranberry and kiwi was adjusted from 0:10 to 10: 0 (see Table 1) and the absorbance of DPPH was measured. DPPH is a water-soluble substance that has chemically stabilized free radicals and has a maximum absorbance in the vicinity of 515 nm to 520 nm. The antioxidant activity of DPPH was measured by the reducing power of DPPH.
Frozen cranberry and kiwi were used as test materials, and ascorbic acid was used as a control reagent. The frozen cranberries and the refrigerated kiwi were crushed using a blender, and the crushed cranberries and kiwi were put in a 50 ml tube and extracted with 70% ethanol for 1 day (24 hours). The extracted samples were filtered and then transferred to 1.5 tubes in 1 ml increments. 30 μl of the sample and 180 μl of DPPH were reacted at room temperature (dark room) for 20 minutes, and the absorbance at 570 mm was measured to compare the antioxidative activities according to the ratio. The results are shown in the following Tables 2 and 3 and FIG.
Ascorbic acid
(Weight ratio)
Cranberry: Kiwi = 0: 10 (-4.92%), cranberry: kiwi = 1: 9 (19.65%), cranberry: kiwi = 2 : 8 (34.62%), cranberry: kiwi = 3: 7 (40.98%), cranberry: kiwi = 4: 6 (69.29%), cranberry: kiwi = 5:
Cranberry: kiwi = 6: 4 (71.60%), cranberry: kiwi = 7: 3 (76.02%), cranberry: kiwi = 8: 2 (88.22%), cranberry: Kiwi = 10: 0 (86.24%). That is, the higher the cranberry content, the higher the antioxidant activity level. It can be seen that the antioxidant activity is increased depending on the amount of cranberry added.
However, the antioxidant activity of cranberry: kiwi = 10: 0 (86.24%) was lower than that of cranberry: kiwi = 9: 1 (89.48%). Comprehensive analysis showed that the higher the cranberry content, However, cranberry: kiwi = 9: 1 (89.48%) showed the best activity compared to other experimental groups, so the content of cranberry: kiwi = 9: 1 (89.48%) would be the most suitable for antioxidant foods.
Cranberry and kiwi, which have the highest antioxidant activity, were selected at a ratio of 9: 1, to thereby prepare melanin of the examples.
Example 1
After mixing 270 g of agar solution (about 10 g of pure agar contained in water), 110 g of sugar, and 20 g of starch syrup, 500 g of kidney bean dipper was added and heated at 95 캜 for 15 minutes to prepare a milk sugar composition.
90 g of cranberry having a solids content of 60% and 10 g of kiwifruit were ground into a liquid state by mixing in a mixer, and then the mixture was heated at 95 캜 for 3 minutes with stirring.
Next, the mixed toning composition was allowed to stand at room temperature for 60 minutes and solidify. The solidified banana was cut to the desired size to prepare the final cranberry yam.
Example 2
The same procedure as in Example 1 was carried out except that 110 g of MAMSUITE was added to prepare cranberry jelly.
Comparative Example 1
After mixing 270 g of agar solution (about 10 g of pure agar contained in water), 110 g of sugar, and 20 g of starch syrup, 500 g of kidney bean dipper was added and heated at 95 캜 for 15 minutes to prepare a milk sugar composition. Then, the composition was allowed to stand at room temperature for 60 minutes and solidify. The solidified jelly was cut to the desired size to prepare the jelly.
Comparative Example 2
After mixing 270 g of agar solution (about 10 g of pure agar contained in water), 110 g of sugar, and 20 g of starch syrup, 500 g of kidney bean dipper was added and heated at 95 캜 for 15 minutes to prepare a milk sugar composition.
150 g of cranberry having a solids content of 60% was ground in a mixer to make it into a liquid state, and the mixture was heated at 95 캜 for 3 minutes with stirring.
Next, the mixed toning composition was allowed to stand at room temperature for 60 minutes and solidify. The solidified banana was cut to the desired size to prepare the final cranberry yam.
The cranberry yams fermented in Examples 1 and 2 and Comparative Examples 1 and 2 were divided into 15 evaluation groups and the overall sensory evaluation was carried out. The sensory evaluation items were evaluated for appearance, incense, color, sweetness, and texture, with 5 points (excellent), 4 points (excellent), 3 points (normal), 2 points (poor) and 1 point (very bad) Respectively. The above evaluation results are averaged and shown in the table below.
The cranberry bean paste of Examples 1 and 2, which contained cranberry: kiwi = 9: 1 content, was rated best in the overall taste evaluation by the sensory evaluation of 15 evaluation groups.
Claims (6)
Wherein the cranberry and kiwifruit are mixed in a weight ratio of 9: 1 to 8: 2.
Adding 5 to 20 parts by weight of a mixture of cranberry and kiwi to 100 parts by weight of the heated melanin composition, mixing at 90 to 100 ° C for 1 to 10 minutes while heating; And
And cooling the mixed toning composition at room temperature,
Wherein the cranberry and kiwifruit are mixed at a weight ratio of 9: 1 to 8: 2.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20200068787A (en) | 2018-12-05 | 2020-06-16 | 광주대학교산학협력단 | Sweet jelly of red beans comprising deodeok, balloon flower, yacon and cranberry, and producing method thereof |
| KR20210026351A (en) | 2019-08-30 | 2021-03-10 | 덕유산초석잠약초농업회사법인 주식회사 | Jelly Yanggaeng containing mountain-cultivated ginseng and preparation method thereof |
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| Title |
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| 한국식품영양과학회지, Vol.44, No.7, pp.1100-1103(2015.07.)* |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200068787A (en) | 2018-12-05 | 2020-06-16 | 광주대학교산학협력단 | Sweet jelly of red beans comprising deodeok, balloon flower, yacon and cranberry, and producing method thereof |
| KR20210026351A (en) | 2019-08-30 | 2021-03-10 | 덕유산초석잠약초농업회사법인 주식회사 | Jelly Yanggaeng containing mountain-cultivated ginseng and preparation method thereof |
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