KR101861258B1 - Method for preparing functional beverage comprising arginyl-fructose based onion and functional beverage prepared thereby - Google Patents

Abstract

(A) mixing an onion powder with water to produce a beverage base; And (b) mixing the beverage base with a raw material for beverage.
According to the method for producing a functional beverage according to the present invention, an onion powder in which the content of the effective ingredient of the onion is significantly increased is prepared, and the produced onion powder is mixed with the beverage raw material at a proper ratio to maintain the excellent functionality of the onion The flavor and aroma peculiar to the onion is minimized by the raw material for beverage, and a functional beverage having both palatability and functionality can be produced.

Description

The present invention relates to a method for preparing a functional beverage containing arginine-fructose derived from onion, and a functional beverage prepared thereby,

The present invention relates to a method for producing a functional beverage comprising an onion-derived arginyl-fructose (AF) as an active ingredient, and a functional beverage produced thereby.

Arginyl-fructose (AF) is a kind of amadori compound, which is known to be produced in the process of processing red ginseng. It is known that arginyl-fructose (AF) It is known as a browning substance produced by the maillard reaction during the process of making.

Studies on the antioxidative effects in in vitro models have shown that AF and arginyl-fructose-glucose (AFG) materials are highly possible as a raw material for health functional foods having antioxidative effects (Food science and biotechnology 18 (6), 1505-1510, 2009).

In addition, the inhibitory effects of? -Glucosidases and? -Amylase in rat models have shown that the AF and AFG materials are effective in controlling postprandial glucose (J Food Sci 76 (8), 188-193, 2011), the results of clinical trials of oral glucose tolerance tests of subjects with fasting glucose and glucose intolerance, and those with early diabetes, chemically synthesized AF also reduced blood sugar, (IRB approval: 1040917-201401-HRBR-110-03). In addition, there was a significant decrease in the area (AUC) and a significant decrease in the insulin response area.

Meanwhile, Onion is a perennial plant belonging to the family Liliaceae. It is widely used as a seasoning for vegetables and spices both east and west. It is known that long-term ingestion reduces the content of cholesterol and fat in the blood and thus is effective for arteriosclerosis and hypertension .

The functionalities of the onion as described above can be suitably selected from flavonoid-based substances such as quercitrin, quercetin and rutin, diallyl disulfide, allyl propyl disulfide and the like It is known that it contains physiologically active compounds which have regulatory effect on various metabolic disorders such as antioxidative action, prevention of cardiovascular diseases, antithrombosis and hypoglycemia by containing sulfur compounds.

In particular, in Korean Patent Registration No. 10-1353101, it has been confirmed that AF is produced as described above even in the process of boiling onion which is cheaper than red ginseng, and AF from onion is also produced by in vitro α-glucosidase (α-glucosidase) inhibitory activity and anti-diabetic activity.

As a result of the above research, the onion which has proved various functions has increased the preference of intake to many people just because it is good for health. In addition to the value of the onion as a food for the diet, There have been various attempts to utilize the onion juice and onion juice. However, beverages using onions have many peculiar smells of onions or palatability due to unique images of onions, and many people are reluctant to consume or can not purchase all the products they purchase.

Accordingly, there is a need for a study on a method for producing an onion beverage which can be ingested without irritation by eliminating the factor of lowering the palatability of the beverage in order to solve the aforementioned disadvantages.

Korean Patent No. 10-1353101 (Publication date: September 25, 2013)

 In vitro and Cellular Antioxidant Activity of Arginyl-fructose and Arginyl-fructosyl-glucose (Food Science and Biotechnology 18 (6), 1505-1510, 2009)  In Vitro and In Vivo Antihyperglycemic Effect of 2 Amadori Rearrangement Compounds, Arginyl-Fructose and Arginyl-Fructosyl-Glucose (J Food Sci 76 (8), 188-193, 2011)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and an object of the present invention is to provide a method for producing an onion beverage having high palatability and functionality simultaneously by reducing taste and flavor peculiar to onions Technology contents.

To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein, there is provided a method of manufacturing a beverage base, comprising: (a) mixing an onion powder with water to prepare a beverage base; And (b) mixing the beverage base with a raw material for beverage.

The onion powder may further comprise (1) wet pulverizing the onion to produce an onion wet pulverized product; (2) treating the onion wet pulverized product with an enzyme containing amylase, and then heating the onion wet pulverized product to inactivate the enzyme; (3) filtering the enzyme treated onion wet pulverized product to obtain an onion juice; (4) heating the obtained onion juice to prepare a first onion concentrate; (5) adding arginine to the onion concentrate and heating to a temperature of 80 to 95 캜 to prepare a second onion concentrate; And (6) spray-drying the second onion concentrate to produce an onion powder.

In addition, the beverage base is characterized by containing 1 to 5 wt% of onion powder.

The raw material for beverage may be selected from the group consisting of citric acid, sodium citrate, vitamins, sugar, fructose, dextrin, sucralose, magnesium carbonate, natural gums, natural fragrance, spices, fruit puree, fruit dice, And at least one selected from the above.

In addition, the beverage raw material includes at least one selected from the group consisting of barley powder, roundworm powder, and cutter powder.

The present invention also provides a functional drink for controlling blood sugar or a diet produced by the above-described method.

According to the method for producing a functional beverage according to the present invention, an onion powder in which the content of the effective ingredient of the onion is significantly increased is prepared, and the produced onion powder is mixed with the beverage raw material at a proper ratio to maintain the excellent functionality of the onion The flavor and aroma peculiar to the onion is minimized by the raw material for beverage, and a functional beverage having both palatability and functionality can be produced.

The functional beverage prepared as described above contains a large amount of active ingredients of onion, and in particular, arginine-fructose or arginine-fructose-glucose content is so high as to have excellent functionality for controlling blood glucose or dieting, There is no resistance to taste and fragrance, so it can be used for the purpose of lowering blood sugar and for improving and preventing obesity.

Fig. 1 is a process drawing showing a process for producing the onion powder of Example 1. Fig.

Hereinafter, the present invention will be described in detail.

(A) mixing an onion powder with water to produce a beverage base; And (b) mixing the beverage base with a raw material for beverage.

The step (a) is a step of mixing the onion powder with water to prepare a beverage base. In this step, the onion powder containing a large amount of the active ingredient contained in the onion is mixed with water to prepare a base for the production of a functional beverage Can be manufactured.

In particular, the onion powder may be preferably prepared by adding arginine to the onion powder so as to contain a large amount of arginine-fructose as an active ingredient.

For example, the onion powder may be prepared by (1) wet pulverizing the onion to produce an onion wet pulverized product; (2) treating the onion wet pulverized product with an enzyme containing amylase, and then heating the onion wet pulverized product to inactivate the enzyme; (3) filtering the enzyme treated onion wet pulverized product to obtain an onion juice; (4) heating the obtained onion juice to prepare a first onion concentrate; (5) adding arginine to the onion concentrate and heating to a temperature of 80 to 95 캜 to prepare a second onion concentrate; And (6) spray-drying the second onion concentrate to prepare an onion powder.

The method for producing the onion powder is described in detail. The onion wet pulverized product is treated with an enzyme containing amylase, and the enzyme-treated onion pulverized product is heated to a temperature of 80 to 100 ° C to inactivate the enzyme , Followed by filtration to produce an onion juice. The onion juice prepared as described above is treated with an enzyme including amylase, and the polysaccharide contained in the onion is decomposed into monosaccharides such as fructose and glucose, thus containing a large amount of monosaccharides. The above-mentioned onion juice is concentrated to further increase the monosaccharide content. Then, arginine is further added to react with arginine added with fructose, glucose and the like contained in onion juice to form arginine-fructose or arginine-fructose-glucose An onion concentrate which is synthesized as an active ingredient and whose content of the effective ingredient is remarkably increased can be produced. The synthesis of such arginine-fructose or arginine-fructose-glucose may preferably be carried out by heating to a temperature of 80 to 95 ° C, and when carried out at a temperature of less than 80 ° C or above 95 ° C, The synthesis yield of fructose or arginine-fructose-glucose is inferior. In addition, the onion concentrate prepared as described above may be spray dried to produce an onion powder, and the onion powder may be mixed with water to prepare a beverage base.

The beverage base may be constituted to include 1 to 5% by weight of onion powder based on the total weight of the base to produce a functional beverage having excellent palatability while sufficiently imparting the functionality of the onion to the functional beverage. The content of the onion powder When the content of the onion powder is more than 5% by weight, the flavor and aroma peculiar to the onion are added to the flavor and the palatability of the functional beverage is deteriorated. Preferably, the beverage base comprises from 2 to 3% by weight of onion powder. However, since the beverage base includes an onion powder, there is a problem that the taste and flavor peculiar to the onion is partially imparted, thereby deteriorating the taste of the user. Therefore, in the present invention, a beverage raw material can be mixed with a beverage base in a step to be described later to produce a functional beverage having high taste and flavor and having high palatability.

The step (b) is a step of mixing the beverage base with a beverage raw material. In this step, a variety of raw materials such as fruits and grains, which are usually used as beverage raw materials, are mixed with a beverage base, And the beverage base and the beverage raw material may be mixed at a weight ratio of 1: 1 to 5: 1 to prepare a functional beverage.

For example, the raw material for beverage may be selected from the group consisting of citric acid, sodium citrate, vitamin, sugar, fructose, sucralose, dextrin, magnesium carbonate, natural gums, natural flavors, fruit puree, fruit dice, , And a fruit drink having an onion function including the raw material for beverage can be produced. The citric acid and sodium citrate may be used to impart an acidic taste and may be contained in the functional beverage in a ratio of 0.06 to 0.1% by weight. The natural flavor may be exemplified by citrus flavoring oil. When citrus fruit is added, It can be added to improve juice sensation.

At this time, the fruit puree or the fruit dice is added in a proportion of 10 to 20% by weight based on the total weight of the functional beverage, so that the flavor of the fruit is well felt and the body sensation suitable for the beverage is formed, , And the fruit puree or fruit dice is preferably used in an average size of 3 to 5 mm or less.

In addition, the raw material for beverage may further comprise various functional active ingredients such as taurine to form a beverage having improved functionality. The beverage may further include a natural anthocyanin-based coloring matter such as a red-colored pigment, Can be implemented.

As another example, when the raw material for beverage is prepared by mixing the beverage raw material and the beverage base including the barley powder, the roundworm powder, the cutter powder or the mixture thereof, the onion is mixed with the sweetness of the onion, A tea beverage can be produced which is imparted with the functionality of an onion that can be easily ingested in daily life.

According to the method for producing a functional beverage according to the present invention as described above, the onion powder having a significantly increased content of the active ingredient of the onion is prepared, and the produced onion powder is mixed with the beverage raw material at a proper ratio to obtain an excellent A functional beverage having both palatability and functionality can be produced while the taste and flavor peculiar to the onion is minimized by the raw material for beverage while maintaining the functionality as it is.

The above-mentioned functional beverage contains a large amount of the active ingredient of the onion, and in particular, the content of arginine-fructose or arginine-fructose-glucose is so high that not only it has excellent functionality for controlling blood sugar or dieting, , The taste and flavor of the onion is not adversely affected by ingestion, so that it can be used for the purpose of reducing the blood sugar level and improving or preventing obesity.

According to the selection of various various additives according to the present invention and manufacturing studies according to the contents, it is possible to manufacture beverages which can obtain the functionality of the onion without the feeling of rejection when the beverage is made at least with other additives as the main ingredients, And it is judged to be desirable as a flavored beverage which is not inferior to commercialization. In addition, it is an extremely useful invention as an excellent beverage which can simultaneously obtain palatability and functionality by preparing a suitable ratio of citrus juice concentrate, various fruit puree and onion extract.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments.

The embodiments shown are only a concrete example of the present invention and are not intended to limit the scope of the present invention.

≪ Example 1 > Production of onion beverage

(1) Production of onion powder

5 kg of Jeju onion were washed with water to remove foreign substances present on the surface of the onion, and the washed onion was supplied to a wet pulverizer and wet pulverized. The wet crushed product of the onion was added to the reaction tank and enzymatically treated with amylase to increase the decomposition of the saccharide contained in the onion. The wet crushed product of the enzyme-treated onion was heated at a temperature of 95 ° C for 20 minutes To inactivate the enzyme.

The wet crushed product of the enzyme-treated onion was filtered using a 10 mesh sieve filter to obtain an onion juice. The obtained onion juice was supplied to a concentrator, brix) to produce an onion concentrate. After adding the prepared onion concentrate to the reaction tank, arginine was added and the mixture was heated at a temperature of 90 ° C for 30 minutes to 180 minutes to adjust the pH to 5.6 to 7.9, to obtain an onion concentrate of 20 to 30 Bricks .

The onion concentrate thus prepared was supplied to a dryer, heated to 182 ° C, spray-dried at a discharge temperature of 96 ° C to produce an AF onion powder of 30-40 Bricks containing a large amount of arginine-fructose.

(2) Production of onion beverages

The prepared AF onion powder (2% by weight) was mixed with distilled water (98% by weight) under the conditions shown in the following Table 1 and heated to 90 to 100 캜 to prepare an onion beverage base. The prepared beverage base was sterilized by ultraviolet rays for 5 to 15 minutes, filled in a bottle, and stored at a low temperature of about 4 캜.

contents content (%) The addition amount (g / 500 ml) Purified water 98 490 Onion extract 2 10

To add flavor and aroma to the onion beverage base prepared as described above, sugar, sucralose, drink flavor, citric acid, vitamin C and citric acid were added under the conditions shown in Table 2 to prepare an onion beverage . At this time, the sugar used was 12 to 13 Bricks of fructose.

contents content (%) Citric acid 0.1 Sugar One Vitamin C 0.03 Sodium citrate 0.06 Drink flavor 0.1 Sucralose 0.015 Onion tea drink 98.695

< Example  2-1> Production of functionalized mango drink with onion

18% by weight of mango purée (or 10% by weight of mango puree and 8% by weight of mango dyes), 0.06% by weight of mango flavor, a flavor of fashionfruit and a beverage base (300 mg of citric acid, 100 mg of sodium citrate , 200 g of vitamin C, 10 g of sugar, 40 g of fructose, 10 g of maltodextrin, 1.5 g of citrus fruits and 3 g of gum arabic), and the mixture was heated to 60 DEG C and further mixed with distilled water so as to have a final volume of 500 g To produce a mango drink with onion functionalities. At this time, the dough of mango was dough of about 4 mm in average size.

contents content (%) The addition amount (g / 500 ml) Citric acid 0.049 0.26 Sodium citrate 0.016 0.08 Vitamin C 0.066 0.35 Sugar 1.639 8.63 fruit sugar 6.555 34.5 Maltodextrin 1.639 8.63 Citrus oil 0.246 1.3 Arabian sword 0.492 2.59 Mens Hometown 0.08 0.4 Fashion Fruits 0.03 0.16 Mango Dice 8 42.11 Mango puree 10 52.64 Purified water 70.188 369.43 Onion extract One 5.26

&Lt; Example 2-2 > Preparation of blueberry beverage having imparted functionality of onion

The procedure of Example 2-1 was repeated except that 12% by weight of blueberry puree (or 7% by weight of blueberry puree and 5% by weight of blueberry dies) was used without using mango puree and mango dice A blueberry beverage having the composition as shown in Table 4 and imparted with onion functionality was prepared.

contents content (%) The addition amount (g / 500 ml) Citric acid 0.05 0.26 Sodium citrate 0.015 0.08 Vitamin C 0.065 0.34 Sugar 1.63 8.58 fruit sugar 5.55 29.21 Maltodextrin 1.64 8.63 Citrus oil 0.2 1.05 Arabian sword 0.49 2.58 Magnesium carbonate 0.02 0.11 Blueberry incense 0.08 0.42 Blueberry Dice 5 26.32 Blueberry puree 7 36.84 Purified water 77.26 406.66 Onion extract One 5.26

&Lt; Example 2-3 > Preparation of citrus beverage imparted with functionality of onion

Onion beverages containing citrus fruits having the compositions shown in Table 5 below were prepared. To this end, 10% by weight of citrus concentrate, 1% by weight of sugar, 4.4% by weight of fructose, 0.03% by weight of vitamin C, 0.06% by weight of sodium citrate, 0.06% by weight of citrus flavor, 1% by weight of onion extract and 83.45% Onion beverages with onion functionalities were prepared.

contents content (%) Citrus concentrate 10 Sugar One fruit sugar 4.4 Vitamin C 0.03 Sodium citrate 0.06 Citrus fragrance 0.06 Onion extract One Purified water 83.45

In addition, all of the prepared drinks were prepared in a total volume of 5 L, and the content of the active ingredient to be contained in the beverage was calculated. Then, 1 L of distilled water heated to a temperature of 80 to 90 캜 was added to a plastic beaker of 3 L capacity The raw materials were mixed according to the solubility, and finally, distilled water was further added to prepare a total volume of 5 L. The prepared beverage was sterilized at 90 to 100 ° C for 5 to 15 minutes. After the sterilized beverage was filled in bottles at around 90 ℃, it was cooled to about 60 ℃ and stored in a refrigerator at about 4 ℃.

<Experimental Example 1> Analysis of arginine-fructose content in onion powder

The content of arginine-fructose, a functional ingredient contained in the onion powder, was analyzed and the results are shown in Table 6 below. At this time, the content of arginine-fructose (mg / ml) was analyzed by using normal onion powder prepared from onion concentrate without addition of arginine as a control.

Example 1 1.106 mg / ml Control group 0.123 mg / ml

As shown in Table 6, the content of arginine-fructose contained in the onion powder prepared by the method according to Example 1 increased sharply with the addition of arginine, and it was confirmed that the content of arginine-fructose increased 9 times or more as compared with the control I could. This suggests that when the onion powder is prepared by adding arginine, the arginine - fructose content may be increased to further improve the functionality of the beverage.

&Lt; Experimental Example 2 >

In order to evaluate the palatability of each of the beverages produced, the sensory evaluation of each beverage prepared by the method according to Examples 1 and 2-1 to 2-3 was carried out. The sensory evaluation was carried out using a mango drink containing 1, 2, 5 and 6% by weight of onion powder, and the results of the sensory evaluation were shown in Table 7 below. The sensory test was carried out by a method of detecting the taste and aroma of the onion in the beverage after ingesting the beverage by 20 drinkers, and the taste and flavor of the onion juice concentrate 10% (onion juice + distilled water) (Maximum value), and the flavor and aroma of the onion were compared and the first digit of the decimal point was indicated.

1 wt% 2 wt% 5 wt% 6 wt% Taste of mango drink 0 0 0 1.5 Incense of mango drink 0 0 0.5 2

As shown in Table 7, when the content of the onion powder exceeds 5 wt%, it can be confirmed that the taste and flavor peculiar to the onion is sensed when the beverage is consumed, while the content of the onion powder is 5 wt% In some cases, the onion flavor was detected in the beverage, but it was confirmed that the flavor and aroma of the onion were not detected in other cases. As a result, the optimum content of onion powder for functional beverage preparation could be calculated.

Claims (6)

(a) mixing an onion powder with water to produce a beverage base; And
(b) mixing the beverage base with the beverage raw material,
The onion powder,
(1) wet pulverizing the onion to produce an onion wet pulverized product;
(2) treating the onion wet pulverized product with an enzyme containing amylase, and then heating the onion wet pulverized product to inactivate the enzyme;
(3) filtering the enzyme treated onion wet pulverized product to obtain an onion juice; (4) heating the obtained onion juice to prepare a first onion concentrate,
(5) adding arginine to the onion concentrate and heating to a temperature of 80 to 95 캜 to prepare a second onion concentrate; And
(6) spray-drying the second onion concentrate to prepare an onion powder. delete The method according to claim 1,
Wherein the beverage base comprises 1 to 5% by weight of onion powder. The method according to claim 1,
Wherein the beverage raw material is selected from the group consisting of citric acid, sodium citrate, vitamins, sugar, fructose, dextrin, magnesium carbonate, natural gums, natural fragrance, spices, fruit puree, fruit dice, &Lt; / RTI &gt; or more. The method according to claim 1,
Wherein the raw material for beverage comprises at least one selected from the group consisting of barley powder, roundworm powder, and cutter powder. A beverage produced by the method according to any one of claims 1 and 5 to 5.

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