KR101811122B1 - A preparation method of jelly and beverage compositions containing Aronia extract reduced tannin and L-arginine - Google Patents
A preparation method of jelly and beverage compositions containing Aronia extract reduced tannin and L-arginine Download PDFInfo
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- KR101811122B1 KR101811122B1 KR1020160011188A KR20160011188A KR101811122B1 KR 101811122 B1 KR101811122 B1 KR 101811122B1 KR 1020160011188 A KR1020160011188 A KR 1020160011188A KR 20160011188 A KR20160011188 A KR 20160011188A KR 101811122 B1 KR101811122 B1 KR 101811122B1
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- Prior art keywords
- arginine
- jelly
- aronia
- weight
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
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- 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
- A23V2250/06—Amino acid
- A23V2250/0606—Arginine
-
- 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
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Abstract
The present invention relates to an antioxidant liquid beverage and a jelly composition based on a mixture of Aronia and L-arginine with reduced pungent taste. The composition is prepared by mixing L-arginine with a crude L-arginine solution prepared by treating with Tannase enzyme, and adding an ingredient to the antioxidant-functional food composition if necessary, thereby providing a beverage or jelly type antioxidant functional food composition There is an excellent effect.
Description
The present invention relates to an antioxidant food having an astringent taste reduced astringent taste as an active ingredient and a method for producing the same. More particularly, the present invention relates to an antioxidant food containing a tannin And an antioxidant-functional beverage and jellies based on a crude stock solution of Aronia combined with a crude L-arginine solution and a L-arginine-containing solution, wherein the L-arginine solution is reduced by dissolving the components.
Aronia ( Aronia melanocarpa ) is a fruit of the berries belonging to the rose family and grows in northern America. Poland, the largest producer of Aronia, is the world's largest producer of agro-related products, such as Aronia concentrate, through aggressive cultivation of the Aronia industry and mechanization. In Asia, cultivation has been spreading to Japan and China over 30 years ago, and some cultivation is possible. Because cultivation area is growing rapidly in Korea recently, it is necessary to secure stable processing facilities and sales network to accommodate it.
The content of anthocyanin, catechin, and polyphenols in the fruit of Aronia is remarkably higher than that of other berries. Especially, anthocyanin content is about 7 ~ 8g per kg, Of cranberry juice, 20 to 40 times of cranberry juice.
In addition to vitamins A, C, E, B2, B6, B9 and B12, folic acid, quinic acid, phenolic acid, anthocyanin, tannin, catechin, quercitin, rutin, hesperidin, resveratrol, Calcium, iron, zinc, potassium, and manganese and has been found to contain a variety of organic minerals.
Despite its excellent functionality, it is not easily ingested because of the hardness and thickness of the Aronia's seeds and shells, and due to the high catechin content of the catechins, which causes the animal to suffocate It is called black chokeberry in the sense of black berries.
Domestic processing products of Aronia are primarily processed products such as liquids, rings and powders. Therefore, a variety of studies are required to utilize the functionality of Aronia.
L-arginine is a conditional essential amino acid that is synthesized in the body to meet physiological needs when it is below normal, but when there are stresses, wounds, septicemia, burns, or diseases that damage L-arginine, It is a necessary conditional amino acid and needs to be ingested as food. In particular, it has been reported that children are required to consume arginine in addition to essential amino acids such as isoleucine, leucine, lysine, phenylalanine, methionine, threonine, tryptophan, valine and histidine.
Nitric oxide produced from arginine in the human body is directly or indirectly related to the reaction of cells present in the body from cardiovascular, immune system, hormone and nervous system to almost all major diseases occurring in the human body, Prevention of hypertension due to function, prevention of aging and reduction of body fat due to the function of promoting the secretion of growth hormone, and the effect of alleviating rheumatoid arthritis.
Especially, when arginine is ingested in children of growing age, growth hormone secretion is tripled, muscle is well developed and promotes growth, and vascular enlargement effect can improve cardiovascular disease, and it can be used as a preventive food for a new geriatric disease .
Arginine promotes the production of hydroxyproline, which increases collagen formation and induces nitric oxide production, thereby increasing blood flow through blood vessel relaxation and supplying nutrients to new cells. This increases the production of nitrogen monoxide (NO) in the brain, It is also effective for learning ability and dementia.
Prior art relating to the present invention is disclosed in Korean Patent No. 10-1542303, which relates to a method for producing Aronia jam, which is artificially reduced to some extent by masking a bitter taste with a known compound cyclodextrin. However, no known jellies or beverage products based on a mixture of L-arginine and L-arginine, which are required to maintain the antioxidant function after removing the tannin component by enzymatic treatment of aronia.
Therefore, an object of the present invention is to provide a novel food of jelly or beverage type and a method of producing the same by adding L-arginine to a crude L-arginine solution with reduced pungent taste, and further adding thereto a raw material such as gelatin or pectin .
The above object of the present invention is achieved by a method for producing a fermented beverage comprising the steps of: 1 to 10% by weight enzyme treatment of tannase to 1 to 65 ° Brix of raw material of aronia; Adding 1 to 10% by weight of arginine to the stock solution obtained in the above step to prepare a mixed solution; Preparing a jelly and a liquid type beverage composition by further adding a supplementary ingredient to the stock solution of the antioxidant functional combination drink obtained in the above step; The antioxidant activity of the food composition obtained above was analyzed and evaluated.
The present invention has an excellent effect of providing an antioxidant-functional liquid beverage and a jelly food composition based on a mixture solution of L-arginine and L-arginine, which is reduced in astringent taste.
1 is a flow chart showing a method for producing a processed product based on a mixture of a stock solution of Aronia and an L-arginine of the present invention.
2 is a graph showing the total phenol content of the Arrnia drink for the elderly according to the preparation example of the present invention.
FIG. 3 is a graph showing the total phenol contents of children's beverages, jelly, and Aronia jelly for the aged according to the production example of the present invention.
FIG. 4 is a graph showing DPPH radical scavenging activity of Arrionic drinks for the elderly according to the preparation example of the present invention.
FIG. 5 is a graph showing DPPH radical scavenging activity of a drink for children, jelly, and Aronia jelly for the aged according to the preparation example of the present invention.
The present invention provides a food composition based on a liquid mixture obtained by adding L-arginine, which is an antioxidative functional substance, to a liquid L-arginine stock solution having reduced pungent taste.
According to the present invention, the food composition exhibits antioxidative function.
According to the present invention, the raw materials contained in the raw materials can be selected from various food additives. In order to improve nutrition, it may be further added with various food additives such as saccharides including liquid fructose, inorganic salts, vitamins, oligosaccharides and various organic acids for food addition. In order to improve the flavor, the sweetener may include one or more saccharides selected from sucrose, glucose, maltose, fructose, isomerized sugar, stevioside and honey.
According to the present invention, the composition can be used as a jelly and beverage composition.
The present invention will be described in more detail with reference to the following specific examples, preparation examples and experimental examples. However, the scope of the present invention is not intended to be limited by these examples.
Example 1: Preparation of stock solution of liquid Aroonia and preparation of L-arginine added antioxidant functional combination beverage stock solution.
For the preparation of the liquid stock solution and the preparation of the mixed solution containing L-arginine, the Aronia concentrate was imported from Poland. Aronia is prepared by adjusting the 65 ° Brix Aronia concentrate to 1 to 65 ° Brix and adding 1 to 10 wt%, and most preferably 5 wt%, of tannase to the mixture at 40 ° C and 120 rpm at 2 ° C to reduce the astringent taste of aronia Followed by shaking for an hour to prepare an enzyme reaction solution. The enzyme reaction solution prepared by the method of the above step was heated to 80 ° C or higher, and the enzyme was inactivated for 5-10 minutes to prepare a stock solution of astringent taste of the present invention. 1 to 10% by weight of L-arginine with respect to the total weight was added to the stock solution of Aronia to finally prepare a stock solution of Aronia combination drink comprising a stock solution of the present invention solution of Aronia and L-arginine.
Example 2. Manufacture of liquid type Aronia beverage composition for the elderly.
1 to 15% by weight of L-arginine, 1 to 10% by weight of a strawberry concentrate, 1 to 10% by weight of a blueberry concentrate and 0.2% of xanthan gum were added to 70 to 80% To prepare a viscous liquid type beverage composition for the elderly. The ingredients ratio of each preparation of the present invention is shown in Table 1 below.
(weight %)
(weight %)
(weight %)
(weight %)
Example 3. Manufacture of liquid children 's Arrangea beverage compositions.
1 to 10% by weight of L-arginine, 6 to 11% by weight of a strawberry concentrate, and 1 to 10% by weight of a blueberry concentrate were added to 70 to 80% by weight of the stock solution of Aronia prepared by the method of Example 1, A possible type of beverage composition was prepared. The mixing ratios of ingredients in the respective preparation examples of the present invention are shown in Table 2 below. The blending ratio shown in Table 2 is a blend of the liquid type Aronia drink composition for children's beverages.
(weight %)
(weight %)
(weight %)
(weight %)
Example 4. Manufacture of jelly-type food for children.
1 to 5% by weight of L-arginine, 8 to 16% by weight of a strawberry concentrate, 6 to 13% by weight of a blueberry concentrate, 20 to 30% by weight of sugar 6% by weight of gelatin, 1% by weight of pectin, 1% by weight of citric acid and 1% by weight of whey protein powder were added to prepare jelly for children. The method of manufacturing jelly according to the present invention is the same as the method of producing chewing jelly using a mold mold. The compounding ratios of the respective preparation examples of the present invention are shown in Table 3 below.
(weight %)
(weight %)
(weight %)
(weight %)
Example 5. Manufacture of Aronia jelly type food for the elderly
1 to 10% by weight of L-arginine, 8 to 17% by weight of a strawberry concentrate, 1 to 15% by weight of a blueberry concentrate, 10 to 12% by weight of sugar %, 1% by weight of gelatin, 1% by weight of pectin and 1% by weight of citric acid were added to prepare jelly for the elderly. The jelly for the elderly of the present invention is a cup-shaped jelly, and is a floating jelly for the elderly. The formulation for each production example was formulated as shown in Table 4 below.
(weight %)
(weight %)
(weight %)
(weight %)
Experimental Example 1 Determination of total phenolic content.
Total polyphenol content was measured by the Folin-Denis method. 1 mL of 1N-Folin Ciocalteus reagent was added to 1 mL of aronia beverage and jelly prepared according to the methods of Examples 2 to 5 of the present invention, and the mixture was allowed to stand for 3 minutes, mixed with 1 mL of 10% Na 2 CO 3 solution After standing at room temperature for 1 hour, the absorbance was measured at 700 nm to quantify the total polyphenol content.
As a result, as shown in FIG. 2, the total polyphenol content increased from 2,206 mg% to 2,407 mg% when L-arginine was mixed with 56% Brix aroniae, which is an arnoi beverage composition, And the total phenol content of the prototype prepared by the method of Example 2 was increased to 2,249 ~ 2,590 mg%. Therefore, it has been confirmed that the use of L-arginine in the production of the inventive food of the present invention can be an effective ingredient for enhancing antioxidative function.
As can be seen from FIG. 3, the total polyphenol content increased from 447 mg% to 507 mg% when L-arginine was mixed with 13 ° Brix ascoria, which is an aronia jelly composition, The total phenolic content of children 's drinks was 539 ~ 564mg% and the total phenol content of children jelly was 514.24 ~ 544.24mg%. The antioxidative activity of chewing jelly for children was increased , The antioxidant activity of cup jelly for the elderly was only slightly decreased. As a result, it was confirmed that the formulation of L-arginine in the production of the Arrionic food of the present invention does not cause much difficulty in manufacturing the antioxidant-functioning food.
Experimental Example 2 Identification of DPPH radical scavenging activity.
DPPH radical scavenging activity was measured by Bios et al. (1958). 5 mL of DPPH was added to 0.5 mL of the sample prepared from the Arrioni beverage and jelly prepared by the method of Example 2, reacted for 30 minutes at room temperature and in a dark place, and the absorbance at 517 nm was measured. DPPH radical scavenging activity was calculated.
As shown in FIG. 4, the DPPH radical scavenging activity was increased from 43% to 45% at a concentration of 10 mg / mL when 56 ° Brix aroniae and L-arginine were mixed, It was confirmed that the antioxidative function was improved when the L-arginine was mixed with Aronia, and the DPPH radical scavenging ability of the beverage composition was increased to 46 ~ 52%.
As can be seen from FIG. 5, the DPPH radical scavenging activity increased from 28% to 31% at a concentration of 10 mg / mL when 13-Brix ascorbic acid and L-arginine were mixed as a composition for children's Aronia drink and Aronia jelly. It was confirmed that the antioxidative function was improved when the L-arginine was mixed with the L-arginine, and the DPPH radical scavenging ability of the beverage, the jelly and the jelly for the aged manufactured using the jelly and the beverage composition was maintained at 30 ~ 34% . As a result, it was confirmed that the antioxidant function was improved when L-arginine was mixed in the production of the Arrioni beverage and jelly of the present invention.
As described above, the present invention provides a liquid beverage and jelly-type food having improved antioxidative function based on a combination of a raw beverage with a combination of auria and L-arginine with reduced pungent taste and a manufacturing method thereof, It is a very useful invention in the health functional food industry.
Claims (5)
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| KR20220095490A (en) | 2020-12-30 | 2022-07-07 | 고재칠 | Manufacturing method for health supplement containing aronia extract |
| KR102491278B1 (en) | 2022-03-11 | 2023-01-26 | 주식회사 아약 | Food composition including red ginseng and arginine, and a method of preparing the same |
| KR20240048580A (en) | 2022-10-06 | 2024-04-16 | 주식회사 예본바이오 | Dietary health supplement and manufacturing method thereof |
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| KR102212519B1 (en) * | 2018-12-14 | 2021-02-08 | 대한민국 | Aronia drink with improved taste and the preparation method thereof |
| CN110150534A (en) * | 2019-04-23 | 2019-08-23 | 沈阳农业大学 | A kind of compound acerbity removing method of black fruit rib gland Sorbus alnifloria juice |
| KR20210114305A (en) | 2020-03-10 | 2021-09-23 | 전북대학교산학협력단 | Treatment method for the reduction of Aronia bitter taset |
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| KR20220095490A (en) | 2020-12-30 | 2022-07-07 | 고재칠 | Manufacturing method for health supplement containing aronia extract |
| KR102491278B1 (en) | 2022-03-11 | 2023-01-26 | 주식회사 아약 | Food composition including red ginseng and arginine, and a method of preparing the same |
| KR20240048580A (en) | 2022-10-06 | 2024-04-16 | 주식회사 예본바이오 | Dietary health supplement and manufacturing method thereof |
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