KR102603696B1 - Beverage composition containing protein - Google Patents

Abstract

The present invention relates to a protein-containing beverage composition, and more specifically, to a protein-containing beverage composition, characterized in that it contains peanut sprout extract, Skytari extract, lotus leaf extract, L-carnitine, and L-glutamine as active ingredients. According to the protein-containing beverage composition of the present invention, it has the advantage of excellent marketability because it effectively supplies protein and does not have a fishy smell or taste. In addition, it has the advantage of quickly recovering from fatigue during exercise and improving diet effectiveness by promoting the decomposition of body fat.

Description

Beverage composition containing protein {BEVERAGE COMPOSITION CONTAINING PROTEIN}

The present invention relates to a protein-containing beverage composition, and more specifically, to a protein-containing beverage composition that uses peanut sprouts as a protein source and has excellent sensory properties without fishy smell or taste.

In general, athletes or the general public who engage in weight training (exercise using heavy equipment such as a barbell to strengthen muscle strength or as an auxiliary exercise in various sports) consume protein among the nutrients necessary for muscle strength. To supplement, consume natural foods such as boiled chicken breast or boiled egg whites.

However, chicken breast or boiled egg whites are inconvenient because they must be cooked and consumed separately, and if consumed frequently, they have the disadvantage of being difficult to consume due to their fishy smell. Additionally, when you fill up your protein intake, there is a problem that the amount of exercise decreases significantly due to satiety.

Due to the above-mentioned problem, separately commercially available protein supplements are taken before and after exercise. These protein supplements are manufactured into powder and consumed by dissolving them in water or beverages, or are manufactured from the beginning in beverage form and are used as functional foods such as sports drinks, energy drinks, and fitness drinks. Among these, powder-type products have the inconvenience of having to mix them directly with beverages such as water or milk to take supplements every time. In addition, in the case of beverages, whey protein isolate, soy protein, chicken breast, etc. are used as protein sources, but there are disadvantages such as poor sensory properties due to the protein's unique off-flavor.

Meanwhile, due to changes in eating habits due to economic growth, the consumption of high-fat foods such as meat is increasing, resulting in an increase in the number of obese or overweight people, leading to an increase in the incidence of various adult diseases.

Obesity has been clinically proven to cause or worsen diseases such as high blood pressure, diabetes, arteriosclerosis, and fatty liver disease. In particular, it has been reported that the incidence of endometrial cancer is significantly higher in obese women than in normal people. Although the cause of obesity has not been clearly identified, there is consensus that dietary habits, along with lack of exercise, are the main causes, and demand for high-protein, low-calorie foods is increasing.

Meanwhile, peanut sprouts are harvested by germinating peanuts under certain culture conditions and harvesting them in 4 to 7 days, which is an edible level. These peanut sprouts are not only a high-protein food containing a large amount of vegetable protein, but also a functional food containing a large amount of resveratrol, a component that exhibits functionality during the germination process. The resveratrol is an ingredient approved by the U.S. FDA and is known to be effective in anti-diabetic, anti-aging, heart disease prevention, skin care, etc. as an anti-cancer and antioxidant active substance.

In order to take advantage of these nutrients and functionality in prior patents and research, various developments have been made into milk beverages, food compositions, and general extract beverages using peanut sprouts. However, they have the disadvantage of poor sensory properties due to the fishy taste and smell unique to pulses. There was this.

KR 10-0851152 B1 KR 10-0979448 B1 KR 10-1703276 B1 KR 10-2046310 B1

Therefore, the purpose of the present invention is to provide a protein-containing beverage composition that uses peanut sprouts as a protein source and provides abundant protein and nutrients, but has excellent sensory properties without fishy smell or taste.

Another object of the present invention is to provide a protein-containing beverage composition that not only quickly recovers from fatigue during exercise, but also improves the diet effect by promoting the decomposition of body fat.

The protein-containing beverage composition of the present invention for achieving the above object is characterized by containing peanut sprout extract, Skytari extract, lotus leaf extract, L-carnitine and L-glutamine as active ingredients.

The peanut sprout extract is characterized in that it is manufactured by extracting the dried matter of peanut sprouts together with purple carrots and eggplants.

The peanut sprout extract is characterized in that it is prepared by irradiating dried peanut sprouts with microwaves for 30 to 60 seconds and then extracting them.

Based on 100% by weight of the beverage composition, 5 to 10% by weight of the peanut sprout extract, 1 to 5% by weight of the sky tree extract, 1 to 5% by weight of the lotus leaf extract, 3 to 7% by weight of the L-carnitine, and the L -It is characterized by containing 0.1 to 0.5% by weight of glutamine as an active ingredient.

It further contains 10 to 20% by weight of protein ring as an active ingredient, and the protein ring is characterized by being manufactured by mixing tapioca starch, squid ink, lentil powder and water, kneading the mixture, and boiling the mixture.

It is manufactured by mixing 20 to 30% by weight of tapioca starch, 20 to 30% by weight of squid ink, 20 to 35% by weight of lentil powder, and the remaining water, kneading the mixture, forming it into a ring, and boiling it in pine water. Songdam water is characterized by being manufactured by adding 2 to 20 times the weight of water to songdam, heating it at 60 to 100°C for 10 to 30 minutes, and then filtering it.

It is characterized in that it further contains 1 to 2% by weight of wild spleen extract as an active ingredient.

According to the protein-containing beverage composition of the present invention, it has the advantage of excellent marketability because it effectively supplies protein and does not have a fishy smell or taste. In addition, it has the advantage of quickly recovering from fatigue during exercise and improving diet effectiveness by promoting the decomposition of body fat.

Hereinafter, the present invention will be described in detail.

Conventionally, protein drinks used chicken breast, pulses, and whey protein isolate as protein sources, but they had problems with poor marketability due to reluctance to consume them due to the unique fishy smell and fishy smell, and had no additional functionality other than supplying protein. There was this.

Therefore, the main feature of the present invention is that it provides a protein-containing beverage composition that has excellent sensory properties, can effectively supply protein, and has functionality such as fatigue recovery and acceleration of body fat decomposition.

For this purpose, the protein-containing beverage composition of the present invention is characterized by containing peanut sprout extract, Skytari extract, lotus leaf extract, L-carnitine and L-glutamine as active ingredients.

The peanut sprout extract is an excellent protein source and is a functional food containing a large amount of resveratrol, which has anti-diabetic, anti-aging, heart disease prevention, and skin beautifying effects. In addition, peanut sprout extract helps with diet by promoting the decomposition of body fat. In the present invention, the peanut sprout extract refers to drying the whole plant of peanut sprouts and extracting it using water as a solvent. The peanut sprout extract can be extracted according to methods commonly used in the art, for example, hot water extraction, ultrasonic extraction, filtration, reflux extraction, etc., which are performed alone or using two or more methods. It can be performed in combination.

The peanut sprout extract is preferably included in an amount of 5 to 10% by weight in the beverage composition. If the content is less than 5% by weight, the protein content is insufficient, and if it exceeds 10% by weight, the fishy smell becomes stronger and the sensory properties decrease. am.

The Skytari extract not only improves the sensory properties of peanut sprout extract, but also exhibits excellent antioxidant and anti-inflammatory effects, and significantly improves fatigue during exercise. Trichosanthes Kirilowii Maximowicz is a plant that has been used for medicinal purposes since ancient times. The roots are called guaruin, the seeds are called guaruin, and the fruits are called guarusil. Among them, the seeds, guaruin, are effective in stopping bleeding, treating boils, and improving constipation. It is excellent, and the fruit, Guarucil, is known to be effective in relieving pain, treating burns, frostbite, bronchitis, tonsillitis, and urinary tract infections.

The above-mentioned Skytari extract means that one or more of the roots, seeds, and fruits of Skytari are thoroughly washed and then extracted using water as a solvent. At this time, the extraction may be performed according to methods commonly used in the technical field, for example, hot water extraction, ultrasonic extraction, filtration, reflux extraction, etc., which may be performed alone or using two or more methods. It can be performed in combination.

The Skytari extract is preferably included in the beverage composition at 1 to 5% by weight. If the content is less than 1% by weight, the sensory improvement, antioxidant and anti-inflammatory effects are minimal, and if it exceeds 5% by weight, the sensory properties are reduced. Because.

The lotus leaf extract not only improves the sensory properties of the beverage, but also exhibits excellent antioxidant efficacy and improves fatigue during exercise. The lotus leaf extract is sufficient as long as it is extracted from the lotus leaf using water as a solvent.

The lotus leaf extract is preferably included in an amount of 1 to 5% by weight in the composition. If the content is less than 1% by weight, the effect is minimal, and even if it exceeds 5% by weight, no further effect is exerted, making it uneconomical. .

The L-carnitine is an essential nutrient for normal energy generation and fat metabolism in the human body, and is a nutrient that plays an important role in converting fat into an energy source. When L-carnitine is deficient, the concentration of fatty acids in mitochondria decreases, resulting in decreased energy production. In addition, CPT-1 (Carnitinepalmitoyltransferase 1), which uses L-carnitine as a substrate, acts as a rate-limiting enzyme for fatty acid oxidation among various enzymes involved in fatty acid oxidation. Therefore, intake of L-carnitine plays a role in promoting the decomposition of body fat.

The L-carnitine is preferably contained in the range of 3 to 7% by weight in the composition. If the content is too low, the effect of promoting fat decomposition is minimal, and if the content is excessive, the efficiency is reduced and the taste is not good, making the drink difficult to drink. This is because sensory preference is significantly lowered.

The L-glutamine is a type of semi-essential amino acid and helps maintain the body's basic physical strength and nitrogen balance, thereby protecting physical strength from being consumed due to excessive exercise and improving endurance. In addition, L-glutamine has a slightly sweet taste, so when used together with L-carnitine, it reduces the bitter taste and specific odor.

The L-glutamine is preferably contained in the range of 0.1 to 0.5% by weight in the composition. If the content is too low, the effect is insignificant, and if the amount is excessive, the manufacturing cost increases, but the improvement in effect is minimal, reducing efficiency. Because it falls.

As above, 5 to 10% by weight of the peanut sprout extract, 1 to 5% by weight of the Skytari extract, 1 to 5% by weight of the lotus leaf extract, 3 to 7% by weight of the L-carnitine, and 3 to 7% by weight of the L -glutamine. A beverage composition containing % as an active ingredient has the advantage of providing abundant protein and nutrients, while improving the fishy smell and taste, thereby providing excellent sensory properties. In addition, it has the advantage of quickly recovering from fatigue during exercise and improving diet effectiveness by promoting the decomposition of body fat.

The peanut sprout extract has a problem in that its fishy smell and taste are improved to some extent by the Skytari extract and lotus leaf extract, but cannot be completely removed.

Therefore, in order to further improve the fishy smell and taste of the peanut sprout extract, it is preferable to irradiate the dried peanut sprout with microwaves for 30 to 60 seconds and then extract it. In other words, the fishy smell and taste of peanut sprout extract can be significantly improved through irradiation with the microwave. At this time, the microwave frequency of 2450MHz and 700W is sufficient, but this is not limited.

In addition, in order to further improve the fishy smell and taste of the peanut sprout extract and to further increase the content of its nutrients, it is preferable to extract and prepare the dried product of the peanut sprout together with purple carrots and eggplant.

The purple carrot is rich in anthocyanin, a natural pigment, and has anti-cancer, anti-aging, vascular disease prevention, and inflammation suppression effects. It lowers cholesterol and can be used as is without removing the peel.

The eggplant contains a large amount of vitamins and is good for relieving fatigue. It is also rich in anthocyanins and potassium, so it is effective in eliminating waste. The above eggplants are also used as is without removing the skin.

At this time, the amount of peanut sprouts, purple carrots and eggplant used is preferably 1:0.1 to 0.5:0.1 to 0.5, in order to sufficiently remove the fishy smell and taste of peanut sprouts while preventing the protein content from being lowered.

On the other hand, the beverage composition as described above supplies protein only with peanut sprout extract, so the amount of protein supplied may be insufficient compared to other protein powders and pill products.

In order to improve this, the present invention preferably further includes a protein ring in the beverage composition. At this time, the mixing amount of the protein ring is preferably 10 to 20% by weight based on 100% by weight of the beverage composition in order to supply sufficient protein.

In the present invention, the protein ring is prepared by mixing tapioca starch, squid ink, lentil powder, and water, kneading the mixture, forming it into a ring, and then boiling it. More specifically, 20 to 30% by weight of tapioca starch and 20% by weight of squid ink. It is made by mixing ~30% by weight, 20~35% by weight of lentil powder, and the remaining amount of water, kneading it, forming it into a ring with a diameter of 2~5mm, and boiling it in water at 80~100℃ for 10~30 minutes. it means.

The tapioca starch is a starch obtained from the rhizome of cassava, is rich in iron, and has a great feeling of fullness, helping with diet.

The squid ink is the contents of the squid's ink sac, and is a substance that the squid ejects when attacked by an external enemy. The squid ink contains taurine and high protein, which is 16 times that of beef and 47 times that of milk, helps form brain cells, improves blood circulation, has a significant fatigue recovery effect, and is good for muscle fatigue recovery. In addition, squid ink contains a large amount of high-quality protein, so it is nutritionally excellent and has an excellent umami flavor.

The lentils are rich in protein and dietary fiber and are used as an excellent protein source. The lentil powder is obtained by grinding lentils to about 100 to 200 mesh.

As described above, protein pills containing tapioca starch, squid ink, lentil powder, etc. not only increase the protein content of the beverage composition, but also have the effect of improving texture and preference.

However, when the protein rings are boiled in water, the protein rings may stick to each other or spread out, and the fishy smell and taste unique to lentils may be felt when consumed.

Therefore, when boiling the protein rings, it is more preferable to use pine dam water instead of water. This is because boiling protein rings using pine dam water can eliminate the phenomenon of protein rings sticking to each other or spreading, and also improves the fishy smell and taste unique to lentils.

At this time, the Songdam water is prepared by adding 2 to 20 times the weight of water to Songdam, heating it at 60 to 100°C for 10 to 30 minutes, and then filtering. The Songdam is one of the vines, fruits, and leaves of pine ivy. Collect more than one species and dry it in the shade.

In addition, the beverage composition of the present invention may further include 1 to 2% by weight of San Bi-Jang extract as an active ingredient.

Serratula coronata var. insularis is a perennial herb of the Aster family and is known to have detoxifying properties. The extract from Sanbijang has the function of quickly improving fatigue during exercise.

The Sanbigangi extract is obtained by extracting young leaves or whole plants of Sanbigangi using water as a solvent. The Sanbijang extract can be extracted according to methods commonly used in the art, for example, hot water extraction, ultrasonic extraction, filtration, reflux extraction, etc., which can be performed alone or by two or more methods. It can be performed in combination with .

Hereinafter, the present invention will be described in more detail through examples.

(Examples 1 to 3)

Beverage compositions were prepared using the ingredients and contents shown in Table 1 below.

Examples 1 to 3 below were prepared by adding peanut sprout extract, skytari extract, lotus leaf extract, L-carnitine, and L-glutamine to purified water, mixing and dissolving at 600 rpm for 10 minutes, and sterilizing at 100°C for 60 seconds. .

At this time, the peanut sprout extract was prepared by washing the whole plant of peanut sprouts, adding 10 times the weight of water to the dried peanut sprouts dried at 50℃ for 5 hours, extracting at 80℃ for 10 hours, filtering and drying. The roots were washed, dried at 50°C for 5 hours, then 10 times the weight of water was added, extracted at 80°C for 10 hours, filtered, and dried. The lotus leaf extract was prepared by washing lotus leaves and drying them at 50°C for 2 hours. Then, 10 times the weight of water was added thereto, and the mixture was extracted at 80°C for 10 hours, filtered, and dried.

Examples 1 to 3 Formulation Table (% by weight) division Example 1 Example 2 Example 3 Peanut Sprout Extract 8 5 10 Sky tree extract 3 One 5 lotus leaf extract 3 One 5 L-carnitine 5 3 7 L-Glutamine 0.3 0.1 0.5 Purified water to 100 to 100 to 100

(Example 4)

The same procedure as in Example 1 was carried out, except that when preparing the peanut sprout extract, dried peanut sprouts were mixed with washed purple carrots and washed eggplants at a weight ratio of 1:0.3:0.3, then 10 times the weight of water was added, and 80 It was prepared by extraction, filtration, and drying at ℃ for 10 hours.

(Example 5)

The same procedure as in Example 4 was performed, except that dried peanut sprouts were irradiated with microwaves of 2450 MHz and 700 W for 40 seconds.

(Example 6)

The same procedure as in Example 1 was performed, but 10% by weight of protein ring was additionally mixed.

At this time, the protein ring is made by mixing 30% by weight of tapioca starch, 25% by weight of squid ink, 35% by weight of lentil powder, and the remaining water, kneading the mixture, forming it into a ring with a diameter of 3mm, and soaking in water at 80°C for 20 minutes. It was prepared by boiling.

(Example 7)

The same procedure as in Example 6 was carried out, except that Songdam water was used instead of water when boiling the protein pills.

The pine dam water was prepared by adding 10 times the weight of water to pine ivy leaves, heating at 80°C for 20 minutes, and then filtering.

(Example 8)

The same procedure as in Example 1 was carried out, but 2% by weight of Sanbijangga extract was further mixed.

The Sanbijangi extract was prepared by washing the whole plant of Sanbijangi, drying it at 50°C for 5 hours, adding 10 times the weight of water, extracting at 80°C for 10 hours, filtering and drying.

(Comparative Example 1)

A beverage composition was prepared by mixing 8% by weight of peanut sprout extract and 92% by weight of water. At this time, the peanut sprout extract was prepared in the same manner as Example 1.

(Test Example 1)

Sensory evaluation of Examples and Comparative Example 1 was conducted. For the sensory evaluation, 25 adult men and women each were selected as a panel and evaluated for fishy taste, fishy smell, and preference using a 9-point scoring method (0 to 9 points), and the results are shown in Table 2.

Test Example 1 Results division Fishy taste Fishy smell preference Comparative Example 1 7.5 7.2 2.1 Example 1 2.5 2.9 6.2 Example 2 2.2 2.4 6.3 Example 3 3.0 3.1 5.4 Example 4 1.5 1.5 7.2 Example 5 1.2 1.2 7.6 Example 6 2.8 3.1 7.3 Example 7 2.4 2.8 7.8 Example 8 2.6 3.0 6.0

As can be seen in Table 1, the fishy taste and smell of Examples 1 to 8 were significantly improved compared to Comparative Example 1, and it was confirmed that the taste was also improved accordingly.

(Test Example 2)

The panelists of experimental groups 1 to 10, consisting of 10 adult men and women who responded that they had almost no change in body weight, were asked to do aerobic exercise for 1 hour every day for 30 days. Examples 1 to 8 and comparative examples 30 minutes before and immediately after exercise, respectively. 1 and 200 cc of water were made to drink. Then, after 30 days, a survey was conducted on fatigue during exercise and degree of weight loss after exercise, and the results are shown in Table 3 below.

During the survey, the degree of fatigue felt during exercise was marked from 0 to 9 (0: not at all. 9: very high), and the degree of weight loss was decreased in kg (for example, 1 kg for a 1 kg loss, 2 for a 2 kg loss). It was written as .

Test Example 2 Results division fatigue during exercise Degree of weight change Experimental Group 1 (Example 1) 4.3 2.1 Experimental Group 2 (Example 2) 4.6 2.2 Experimental Group 3 (Example 3) 4.0 2.1 Experimental Group 4 (Example 4) 3.8 2.2 Experimental Group 5 (Example 5) 3.8 2.0 Experimental Group 6 (Example 6) 3.9 2.0 Experimental Group 7 (Example 7) 3.8 2.1 Experimental Group 8 (Example 8) 4.0 1.9 Experimental Group 9 (Comparative Example 1) 7.1 1.4 Experimental group 10 (control group: water) 7.5 1.0

As can be seen in Table 3, it was confirmed that the experimental groups drinking Examples 1 to 8 all experienced less fatigue during exercise and more weight change compared to Experimental Group 9 and Experimental Group 10.

(Test Example 3)

ICR mice weighing 30 ± 2 g were acclimatized to a 12-hour light/dark cycle at a temperature of 20 ± 1°C and humidity of 55 ± 3% for one week, and then the experimental animals were divided into groups of 8 each. It was classified as follows. Experimental group 1 (non-exercise group, hereinafter indicated as Normal), experimental group 2 (exercise control group, hereinafter indicated as Control), experimental group 3 (Example 1), experimental group 4 (Example 4), and experimental group 5 (Example 8) were set, and the test The substance was administered orally at 1 ml twice a day for 2 weeks.

A forced swimming test was performed on mice in experimental groups 2 to 5 reared on the last day of administration to measure the production of lactic acid in the blood, a representative fatigue substance. After the experimental animals were maintained in stable breeding conditions for 16 hours before the start of the experiment, approximately 70% of the water at 25°C was placed in an acrylic plastic tank (70cm × 70cm × 60cm) and allowed to swim in the tank. The swimming time was 15 minutes and was applied equally to all experimental animals. After swimming, to measure muscle fatigue after aerobic exercise, blood lactate content was collected from the tail every 10 minutes during the rest period and measured using a lactate meter (Lactate Pro™ LT-1710, ARKRAY Inc. / JAPAN). The results are shown in Table 4 below.

Test Example 3 Results (lactic acid content nmol/L) division Experimental group 1 Experimental group 2 Experimental group 3 Experimental group 4 Experimental group 5 before exercise 1.8 1.8 1.8 1.8 1.8 Immediately after exercise - 9.0 8.2 8.1 8.1 10 minutes after exercise - 8.1 7.1 7.0 6.9 20 minutes after exercise - 6.9 5.3 5.1 4.8 30 minutes after exercise 5.8 2.5 2.4 2.1

As a result, as shown in Table 4 above, the concentration of lactic acid immediately after swimming increased by more than 5 times compared to the resting period, and it was confirmed that the blood lactic acid content of experimental groups 3 to 5 decreased rapidly compared to the control group. Through this, it was confirmed that experimental groups 3 to 5 effectively reduced lactic acid, a substance that causes muscle fatigue.

Above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to the specific embodiments and should be interpreted in accordance with the appended claims. Additionally, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (7)

Contains peanut sprout extract, sky tree extract, lotus leaf extract, L-carnitine and L-glutamine as active ingredients,
The peanut sprout extract,
It is manufactured by extracting the dried matter of peanut sprouts along with purple carrots and eggplants.
The peanut sprout extract,
A protein-containing beverage composition prepared by irradiating dried peanut sprouts with microwaves for 30 to 60 seconds and extracting them.
delete delete delete In claim 1,
Based on 100% by weight of the beverage composition,
5 to 10% by weight of the peanut sprout extract, 1 to 5% by weight of the Sky tree extract, 1 to 5% by weight of the lotus leaf extract, 3 to 7% by weight of the L-carnitine, and 0.1 to 0.5% by weight of the L-glutamine as active ingredients. Includes,
It further contains 10 to 20% by weight of protein pills as an active ingredient,
The protein ring is,
A protein-containing beverage composition, characterized in that it is manufactured by mixing tapioca starch, squid ink, lentil powder, and water, kneading the mixture, forming it into a ring, and then boiling it.
In claim 5,
The protein ring is,
It is manufactured by mixing 20 to 30% by weight of tapioca starch, 20 to 30% by weight of squid ink, 20 to 35% by weight of lentil powder, and the balance of water, kneading the dough, forming it into a ring, and boiling it in pine water.
The Songdam water,
A protein-containing beverage composition, characterized in that it is prepared by adding 2 to 20 times the weight of water to Songdam, heating it at 60 to 100 ° C. for 10 to 30 minutes, and then filtering it.
In claim 1,
Based on 100% by weight of the beverage composition,
5 to 10% by weight of the peanut sprout extract, 1 to 5% by weight of the Sky tree extract, 1 to 5% by weight of the lotus leaf extract, 3 to 7% by weight of the L-carnitine, and 0.1 to 0.5% by weight of the L-glutamine as active ingredients. Includes,
A protein-containing beverage composition characterized in that it further comprises 1 to 2% by weight of S. spleen extract as an active ingredient.