KR20150057108A - Drinking composition comprising Ginseng extract and Rosted Grain Extract - Google Patents

Abstract

The present invention relates to a beverage composition including a ginseng extract and a roasted grain extract. More specifically, the beverage composition includes: at least four roasted grain extracts selected from a group consisting of a ginseng extract, extracted by a high-pressure complex enzyme treatment, Polygonatum odoratum, corns, brown rice, barley, beans, Cassia obtusifolia, adlay, rice, buckwheat, sorghum, millet, oat, sprouts thereof, fermented product thereof, and combination thereof; and purified water. The beverage composition has rich flavor resulted from roasted grains while containing a large amount of ginsenoside. The beverage composition can be commercially marketed as a heath-functional beverage with high added value and high functionality.

Description

[0001] The present invention relates to beverage compositions containing ginseng concentrate and roasted grain extracts,

The present invention relates to a beverage composition containing high active ingredients of ginseng and having excellent flavor.

Ginseng (P. ginseng) is a perennial plant medicinal plant of Araliaceae. It contains various ingredients beneficial to the human body, and is well-eaten and absorbed. It has a remarkable effect on circulatory system diseases, tumor diseases and chronic fatigue.

In recent years, it has been proved that central nervous system inhibition and excitatory action, protein and nucleic acid biosynthesis promoting action, hematopoietic action, hepatic function restoration action, hypotensive and synergistic action, arteriosclerosis prevention effect, , Processed into various types of functional foods and marketed.

Commercially available ginseng products include various kinds of ginseng beverages, such as processed ginseng beverages and powdered ginseng tea, and most consumers are focusing on the efficacy of ginseng.

For example, Korean Patent Registration No. 10-0599395 suggests a beverage composition containing ginseng and red ginseng concentrate so that a functional ingredient of red ginseng can be easily ingested by drinking without barley tea or fresh water substitute.

Recently, Korean Patent Laid-Open Publication No. 2001-0019988 discloses a composition in which black ginseng concentrate is added in addition to ginseng to provide functionalities of black garlic and a high absorption rate of saponin components in the body, Korean Patent Registration No. 10-241510 discloses a composition containing dried sea bird birdhouse material or extracted sea bird house extract and red ginseng extract, Korean Patent Laid-Open Publication No. 2003-0094828 discloses a composition containing ginseng root extract As an auxiliary herbal ingredient, Ginseng fermented beverages in which antler, yuukee, squid bone, or local candy are fermented with lactic acid bacteria are proposed.

In the case of beverage compositions proposed in these patents, although the efficacy of functional materials other than ginseng or ginseng can be secured, an excessive amount of sweetening agent is used due to the fragrance and bitter taste of ginseng.

Excessive ginseng or bitter taste can sometimes be uncomfortable, and it plays a fundamental role in determining the final acceptance by the consumer, so to increase palatability to younger children or sensitive buyers, it is necessary to shield or experience such excess flavor or bitterness do.

Korean Patent Registration No. 10-0599395 Korean Patent Publication No. 2012-0019988 Korean Patent Registration No. 10-089130 Korean Patent Publication No. 2012-0019988 Korean Patent Registration No. 10-241510 Korean Patent Publication No. 1020030094828

In order to solve the above problems, the inventors of the present invention conducted various studies and found that when ginseng is concentrated by high pressure complex enzyme treatment to increase the content of ginsenoside as a useful ingredient in ginseng, and when grains are used as a base material It is confirmed that the flavor and bitter taste unique to ginseng can be appropriately erased to increase the preference of the consumers, thus completing the present invention.

Accordingly, it is an object of the present invention to provide a beverage composition that contains a useful ingredient in ginseng at a high level, and is excellent in flavor and taste, and has excellent sensory properties as a beverage, thereby improving the palatability of a consumer.

In order to achieve the above object,

Ginseng concentrate extracted by high pressure complex enzyme treatment,

Four or more kinds of grain extracts selected from the group consisting of gruel, corn, brown rice, barley, soybean, lucer, yulmu, rice, buckwheat, sorghum, oats, germination products thereof, fermented products thereof,

Wherein the beverage composition comprises purified water.

The beverage composition of the present invention can combine ginseng concentrate and grain in an optimal ratio so as to maximize the solubility and efficacy of ginseng to provide a drink having a high water absorption rate of ginsenoside and a very high sensation do.

Such a beverage composition can be enjoyed as a new type of beverage which is good for modern people by improving convenience, functionality and popularity of drinking.

Hereinafter, the present invention will be described in detail.

The beverage composition according to the present invention comprises ginseng concentrate, roasted grain extract and purified water.

The ginseng concentrate has an enhanced content of ginsenoside, which is a useful ingredient in the concentrate, and is one obtained by high pressure complex enzyme treatment which is not obtained by conventional hot water extraction. At this time, ginseng is 1 to 8 years old, preferably 4 to 6 years old.

Preferably, the high-pressure complex enzyme-treated ginseng concentrate is prepared by adding 20 to 30% by weight of fresh ginseng to the weight of water, adding 0.5 to 1.2% by weight of enzyme to the substrate in the high pressure reactor, adjusting the temperature to 55 to 60 캜, Pressure reactor to 100 ~ 200 MPa and holding it for 24 ~ 48 hours to extract the useful ingredient of ginseng.

The enzyme source was barley malt 120L (Novo Nordisk, Denmark) for starch decomposition and Viscozyme L (Novo Nordisk, Denmark) for decomposing cellulose, hemicellulose, xylan and glucan and used for decomposition of cellulose and xylan Cellulast 1.5L (Novo Nordisk, Denmark) can be used.

Although the ginseng concentrate has an advantage of a useful ingredient due to its unique flavor and taste, the degree of preference of the consumer is reduced, and in the present invention, grains are used as a base material to complement the ginseng concentrate.

The grains make it possible to obtain the effect of compensating the taste and flavor of the ginseng concentrate due to its distinctive taste. The usable grain may be at least four kinds selected from the group consisting of gruel, corn, brown rice, barley, bean, cutter, yulmu, sorghum, oats, oats, their germination products, fermented products thereof, Roundwood, corn, brown rice, and barley may be used as follows.

In the case of Donggle, it is used in Gangjang, Gangjeong in the oriental medicine, in the private, it is used in the wells, back pain, fever and bruises, and in the elderly people and cold sweat, , Mental weakness, fatigue recovery is effective.

Corn is rich in protein, carbohydrates and fiber, rich in vitamin E, brown rice rich in various vitamins and minerals, and excellent in fiber. It is rich in essential amino acids and essential fatty acids. Cholesterol reduction, prevention and treatment of diabetes, skin care, improvement of allergic constitution, brain activity, prevention of aging, constipation and prevention of diarrhea.

Barley is rich in carbohydrates, proteins, fats, fats, vitamins and minerals to inhibit the synthesis of cholesterol. It contains a large amount of tocotrienols. It contains a lot of potassium to help maintain blood pressure. , Rich in vitamins and minerals such as iron, bones and calcium.

The killers are known to contain emodin, obtusifolin, and obtusin, which reduce blood pressure and inhibit the growth of Staphylococcus aureus, Escherichia coli, and influenza. And Ulmu is known to be effective for symptoms such as diarrhea, systemic edema, muscle spasm and the like because it contains COEX Noride, AliSil and Glucan Incoic acid A.

It has been proven that it has an excellent effect in prevention of major lifestyle diseases such as hyperlipemia, hyperglycemia, and thrombosis, which is recently becoming a social problem. Joe is rich in protein, vitamin B1 and B2, and has effects such as growth promotion, Oats are rich in complex carbohydrates and contain large amounts of vitamins and polyphenols to prevent heart disease and to benefit diabetics.

These grain extracts are not used as they are after drying, but they are roasted to improve flavor.

For example, after purchasing cereals, they are dried and then roasted for 5 to 30 minutes in a pan heated to 50 to 150 ° C.

In this case, the drying is a sequential step of first natural drying, second natural drying, hot air drying and third natural drying, wherein the hot air drying is carried out at 35 ° C for 2 to 5 hours, To 5 hours and thirdly at 55 DEG C for 2 to 5 hours, followed by natural drying for 2 to 5 hours.

Extraction of these roasted grains is not particularly limited in the present invention, and known methods can be used. Examples thereof include water extraction using water or hot water at room temperature, alcohol extraction using a lower alcohol such as methanol or ethanol, organic solvent extraction using acetone, chloroform and methylene chloride, and supercritical extraction. Preferably, a water extraction method using water can be used.

The above-mentioned ginseng concentrate and roasted grain extracts appropriately control the content of the ginseng-specific fragrance in order to suppress the bitter taste.

Preferably, the ginseng concentrate is used in an amount of 0.15 to 0.30% by weight in the whole composition, and the roasted grain extract is used in an amount of 0.25 to 0.75% by weight. The remainder is water.

If the content of the ginseng concentrate is less than the above range, the content of the useful ingredient of the ginseng is too small. On the contrary, if the content exceeds the above range, the bitterness characteristic of the ginseng is intensified. On the other hand, even if the content of the roasted grain extract is less than the above range, the bitter taste unique to ginseng can not be sufficiently neutralized. On the contrary, if the content exceeds the above range, the ginseng-specific taste is inhibited.

In addition, in the case of roasted grain extracts, the group consisting of roundworms, corn, brown rice, barley, beans, cuttlefish, yulmu, rice, buckwheat, sorghum, oats, their germination products, fermented products thereof, Four selected species are available, preferably roundworm, corn, brown rice and barley. More preferably, the highest preference can be obtained when 0.01 to 0.03% by weight of the extract of Rongoli, 0.20 to 0.40% by weight of corn extract, 0.1 to 0.2% by weight of brown rice extract and 0.01 to 0.05% by weight of barley extract are used 1).

Such a beverage composition may further include additives commonly used in this field in addition to ginseng concentrate and roasted grain extract.

Examples of the additives include minerals, fragrances, amino acids, acidifiers, preservatives, sweeteners, antioxidants, stabilizers, coloring agents and nutritional enhancers, and they are used for the purpose of improving the harmony, .

Minerals such as zinc gluconate, calcium hydroxide, basic calcium phosphate and the like can be used, and zinc gluconate having excellent solubility and low risk of occurrence of precipitation can be preferably used.

As the fragrance, natural or artificial fragrance may be prepared and used. Examples of the fragrance include a cereal fragrance, a fruit fragrance, a single fragrance produced from fermentation or germination, or a complex fragrance of at least one. The saccharides include sugar, glucose, Maltose, honey, fructooligosaccharides, iso-oligosaccharides, maltooligosaccharides, D-xylose, sorbitol, maltitol, mannitol, erythritol, xylitol, At least one enzyme selected from the group consisting of glycyrrhizin, d-sorbitol, stevioside, tocotin, acesulfame potassium, saccharin, aspartame, cyclamate and sucralose may be used.

Amino acids include glycine, alanine, valine, leucine, isoleucine, threonine, DL-threonine, serine, cysteine, ), Cystine, methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lycine, arginine, histidine histidine, phenylalanine, DL-phenylalanine, tyrocine, tryptophane, proline, oxy-proline, taurine, and combinations thereof. One or more selected from the group consisting of

Specific examples of the antioxidant include butylhydroxyanilide (BHT), butylhydroxytoluene ene (BHA), ascorbic acid, citric acid, vitamin C, vitamin E and the like.

The content of the additive may be appropriately used within the range of content used for ordinary beverage composition. For example, in the case of zinc gluconate, the additive may be used in the range of 0.0001 to 0.0002 wt% in the whole composition.

The beverage composition according to the present invention combines ginseng concentrate and roasted grains in an optimal ratio so as to maximize the solubility and efficacy of ginseng to provide a high absorption rate of ginsenoside ginsenoside, Making it possible to provide excellent drinks.

In addition, the beverage composition can be enjoyed as a new type of beverage for modern people by improving the convenience of drinking, functionality and popularity, and can be preferably marketed as a high value-added and high-function health functional beverage.

Hereinafter, the present invention will be described in detail with reference to examples.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Examples 1 to 6 and Comparative Examples 1 to 6

(1) Production of ginseng concentrate extracted by high pressure complex enzyme treatment

The enzymes used to decompose the ginseng under high pressure conditions were barley malt (commercially available, Hamyang Nonghyup) and Thermamyl 120L (Novo Nordisk, Denmark) for decomposing starch and Viscozyme for decomposing cellulose, hemicellulose, L (Novo Nordisk, Denmark), Cellulast 1.5L (Novo Nordisk, Denmark) was used for cellulosic and xylenolysis. In addition, 5 - year - old ginseng was used for ginseng.

High pressure enzymatic degradation of ginseng using the complex enzyme applied to the present invention was carried out by adding 0.2 wt% of barley malt, 0.1 wt% of thermomyl, 0.2 wt% of Viscozyme and 0.1 wt% of cellulase to the substrate weight, adjusting the pH to 7.0, And the enzyme was inactivated (95 ° C, 10 minutes) at 50 ° C for 24 hours. The supernatant was separated to obtain a ginseng concentrate.

The obtained ginseng concentrate had a ginsenoside content of 46.9%.

(2) Grain Roasting

Dried at 35 ° C for 3 hours, at 45 ° C for 2 hours, at 55 ° C for 2 hours, and then at 37 ° C for 30 minutes, , Followed by natural drying for 3 hours.

Then, each of them was roasted in a pan heated at 100 캜 for 10 minutes so as not to burn.

The roasted grains were added to water and extracted with hot water at 80 ℃ for 12 hours.

(3) Preparation of beverage composition

To the distilled water was added the ginseng concentrate extracted by the high pressure complex enzyme treatment of (1) with the roasted grain extract of (2) as a base, and then heated to 100 ° C to obtain an extract. Table 1 summarizes the content ratios of the grains and ginseng concentrate used in the experiment. For comparison, commercially available ginseng concentrate and red ginseng concentrate were used instead of ginseng concentrate extracted by high pressure complex enzyme treatment.

weight% Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Ginseng complex enzyme-treated ginseng concentrate 0.225 0.15 0.30 0.25 0.25 0.25 Ginseng concentrate - - - - - - Red ginseng concentrate - - - - - - Roundworm extract 0.02 0.02 0.02 0.02 - 0.02 Corn extract 0.3 0.3 0.3 0.3 - 0.3 Brown rice extract 0.12 0.12 0.12 - 0.12 0.12 Barley extract 0.03 0.03 0.03 - 0.15 0.03 Soybean extract - - - - - - Cercariae extract - - - 0.05 - - Yulmu extract - - - 0.05 - - Rice extract - - - - 0.05 - Buckwheat extract - - - 0.05 - - Sorghum extract - - - 0.05 - - Crude extract - - - - 0.05 - Oat extract - - - 0.05 0.05 - Zinc gluconate - - - - - 0.00015 Purified water 99.305 99.38 99.23 99.18 99.33 99.27985 total 100 100 100 100 100 100

weight% Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Ginseng complex enzyme-treated ginseng concentrate - - 0.10 0.40 0.225 0.225 Ginseng concentrate 0.225 - - - - - Red ginseng concentrate - 0.225 - - - - Roundworm extract 0.02 0.02 0.02 0.02 0.25 - Corn extract 0.3 0.3 0.3 0.3 0.25 - Brown rice extract 0.12 0.12 0.12 0.12 - 0.25 Barley extract 0.03 0.03 0.03 0.03 - 0.25 Soybean extract - - - - - - Cercariae extract - - - - - - Yulmu extract - - - - - - Rice extract - - - - - - Buckwheat extract - - - - - - Sorghum extract - - - - - - Crude extract - - - - - - Oat extract - - - - - - Purified water 99.305 99.305 99.43 99.13 99.275 99.275 total 100 100 100 100 100 100

Experimental Example 1

A total of 80 (40 males, 40 females) athletes and ordinary people in their 10s ~ 50s (mean age 24.9 ± 11 years) were included as subjects.

The subjects entered the laboratory from the waiting room and sat in their seats separated by cubicles and tasted the randomly presented beverage composition for a sufficient period of time to conduct a sensory analysis and preference survey of each beverage (5 point scale method).

sweetness bitter Ginseng incense Overall preference burglar preference burglar preference burglar preference Example 1 3.00 3.55 2.56 3.20 3.90 4.15 3.85 Example 2 2.72 3.00 2.20 3.55 3.35 3.21 3.18 Example 3 3.55 3.55 2.80 3.37 4.30 3.80 3.20 Example 4 3.20 3.55 3.02 3.58 3.90 3.85 3.06 Example 5 3.15 3.30 2.82 3.42 3.51 3.41 3.05 Example 6 2.78 2.87 2.75 3.50 3.54 3.84 3.15 Comparative Example 1 3.10 3.51 3.21 2.54 4.10 2.98 2.85 Comparative Example 2 3.20 3.45 3.51 2.46 4.00 2.71 2.15 Comparative Example 3 3.75 3.54 2.12 3.01 2.75 3.08 2.75 Comparative Example 4 2.42 2.46 4.01 1.25 4.06 2.12 2.46 Comparative Example 5 2.75 2.75 3.12 2.57 2.54 3.55 2.87 Comparative Example 6 3.15 2.98 3.00 2.50 2.46 3.21 2.75

As shown in Table 3 above, the high-pressure complex enzyme ginseng concentrate according to the present invention was slightly weaker in the intrinsic flavor of ginseng compared with the conventional red ginseng and ginseng concentrate, but received high scores in overall preference. It was found that the preference of high - pressure complex enzyme ginseng concentrate was high when added at a high content and rapidly decreased at a certain level.

 The beverage composition according to the present invention can be enjoyed as a new type of beverage for modern people by improving the convenience, functionality and popularity of drinking.

Claims (6)

Ginseng concentrate extracted by high pressure complex enzyme treatment,
At least four roasted grain extracts selected from the group consisting of barley, corn, brown rice, barley, soybean, cuttlefish, yulmu, rice, buckwheat, sorghum, barley, oats, germination products thereof, fermented products thereof, And
Lt; RTI ID = 0.0 > purified water. ≪ / RTI > The method according to claim 1,
The ginseng concentrate is prepared by adding 20 to 30 wt% of fresh ginseng to the ginseng concentrate, adding 0.5 to 1.2 wt% of enzyme to the high pressure reactor, adjusting the temperature of the reactor to 55 to 60 캜, And the mixture is kept for 24 to 48 hours to extract a useful ingredient of ginseng root. The method according to claim 1,
Wherein the beverage composition comprises from 0.15 to 0.30% by weight of ginseng concentrate, from 0.25 to 0.75% by weight of roasted grain extract, and water as the remainder. The method of claim 3,
Wherein the roasted grain extract comprises 0.01-0.03% by weight of a Lycopene extract, 0.20-0.40% by weight of a corn extract, 0.1-0.2% by weight of a brown rice extract, and 0.01-0.05% by weight of a barley extract. The method according to claim 1,
Wherein the roasted grain extract is obtained by roasting the grains in a pan heated to 50 to 150 캜 for 5 to 30 minutes and then performing an extraction process. The method according to claim 1,
Wherein the beverage composition further comprises one additive selected from the group consisting of minerals, flavors, amino acids, acidulants, preservatives, sweeteners, antioxidants, stabilizers, coloring agents, nutritional fortifiers and combinations thereof.