KR20020036120A - 인삼 식이섬유와 인삼 올리고당을 함유하는 기능성 음료및 그 제조방법 - Google Patents
인삼 식이섬유와 인삼 올리고당을 함유하는 기능성 음료및 그 제조방법 Download PDFInfo
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- KR20020036120A KR20020036120A KR1020000066137A KR20000066137A KR20020036120A KR 20020036120 A KR20020036120 A KR 20020036120A KR 1020000066137 A KR1020000066137 A KR 1020000066137A KR 20000066137 A KR20000066137 A KR 20000066137A KR 20020036120 A KR20020036120 A KR 20020036120A
- Authority
- KR
- South Korea
- Prior art keywords
- ginseng
- weight
- dietary fiber
- oligosaccharide
- isopropanol
- Prior art date
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- 239000003765 sweetening agent Substances 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- MBYLVOKEDDQJDY-UHFFFAOYSA-N tris(2-aminoethyl)amine Chemical compound NCCN(CCN)CCN MBYLVOKEDDQJDY-UHFFFAOYSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
-
- 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
- A23V2250/2124—Ginseng
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
간극(mm) | 수용성 식이섬유(%) | 불용성 식이섬유(%) |
0.02 | 44.5 | 42.6 |
0.08 | 39.8 | 46.5 |
0.16 | 28.5 | 60.6 |
0.20 | 25.4 | 63.5 |
0.30 | 20.8 | 67.6 |
효소종류(상품명) | 수용성 식이섬유(%) | 불용성 식이섬유(%) | 올리고당 수율(%) |
셀루클라스트 | 38.7 | 28.0 | 27.8 |
필트라제 | 41.6 | 20.8 | 31.6 |
펙티넥스 | 37.7 | 28.2 | 28.5 |
셀루클라스트+필트라제 | 45.4 | 16.8 | 31.2 |
효소무첨가 | 30.6 | 59.2 | 4.6 |
반응 pH | 반응온도(℃) | 반응시간(hr) | 수용성식이섬유(%) | 불용성식이섬유(%) | 올리고당(%) |
1.5 | 90 | 1 | 43.0 | 32.2 | 17.6 |
2.5 | 90 | 1 | 39.7 | 39.3 | 14.3 |
1.5 | 70 | 1 | 39.5 | 38.9 | 14.8 |
2.5 | 90 | 3 | 45.3 | 30.2 | 18.8 |
1.0 | 90 | 4 | 49.0 | 21.5 | 22.4 |
산처리하지 않음 | 30.6 | 59.2 | 4.6 |
Claims (4)
- (a) 인삼박을 습식분쇄기에 넣고 간극을 0.02∼0.3mm로 조절하여 분쇄하는 단계;(b) 상기 (a)단계의 분쇄된 인삼박을 121℃에서 10∼30분간 레토르트 살균하여 인삼박 페이스트 제품을 제조하는 단계;(c) 상기 (b)단계의 인삼박 페이스트에 다당류 가수분해효소인 셀룰라제, 헤미셀룰라제 및 펙티나제를 단독으로 처리하거나 이들 효소의 혼합액을 1:1∼ 1:0.001의 중량비로 첨가한 후 30∼60℃에서 30분∼6시간 동안 교반하여 가수분해하는 단계;(d) 상기 (b)단계의 인삼박 페이스트에 산을 첨가하여 pH 1.0∼3.0, 반응온도 60∼100℃에서 30분∼4시간 동안 가수분해하는 단계;(e) 상기 (c)와 (d)단계의 가수분해된 시료를 각각 5,000∼10,000×g에서 10∼30분간 원심분리하는 단계;(f) 상기 (e)단계의 원심분리 후 얻어진 침전물을 상온에서 건조시켜 불용성 인삼 식이섬유를 제조하는 단계;(g) 상기 (e)단계의 원심분리 후 얻어진 상등액을 여과한 후 여과액의 3∼5배 부피의 이소프로판올을 첨가하고 3∼5시간 방치하여 침전물을 획득하고 상기 침전물을 이소프로판올과 아세톤으로 세척한 후 건조시켜 수용성 인삼 식이섬유를 제조하는 단계;(h) 상기 (g)단계에서 이소프로판올 첨가시 침전되지 않은 상등액을 진공농축한 후 건조하여 수용성 인삼 올리고당을 제조하는 단계;(i) 상기 단계에서 제조한 인삼 식이섬유와 인삼 올리고당을 발효유 또는 음료에 첨가한 다음 살균하고 균질화하여 기능성 음료를 제조하는 단계로 결합됨을 특징으로 하는 인삼 식이섬유와 인삼 올리고당을 함유하는 기능성음료 제조방법.
- 제 1항에 기재의 인삼 식이섬유 0.1∼20 중량%와 인삼 올리고당 0.1∼20 중량%에 과즙 1∼50 중량%, 당류 0.5∼15 중량%, 비타민 0.0001∼5.0 중량%, 칼슘 0.001∼5.0 중량% 및 정제수를 혼합하여 교반한 후 살균하여 제조한 시럽을 무지유 고형분 2∼16 중량%가 함유된 살균된 생우유에 유산균 스타터를 접종하여 발효한 발효액에 첨가하고 균질화 한 다음 용기에 주입하여 제조함을 특징으로 하는 인삼 식이섬유와 인삼 올리고당을 함유하는 기능성 음료.
- 제 1항에 기재의 인삼 식이섬유 0.1∼20.0 중량%와 인삼 올리고당 0.1∼20.0 중량%에 과일시럽 1.0∼50.0 중량%, 당류 0.1∼20.0 중량%, 비타민 0.0001∼1.0 중량% 및 착향제 0.0001∼1.0 중량%를 배합한 후 교반하고 120℃에서 10∼30분간 살균 한 다음 냉각하여 제조함을 특징으로 하는 인삼 식이섬유와 인삼 올리고당을 함유하는 기능성 음료.
- 제 3항 기재의 음료에 탄산을 전체부피에 대해 1.8∼3.0 중량% 포함하는 것을 특징으로 하는 인삼 식이섬유와 인삼 올리고당을 함유하는 기능성 음료.
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