KR20150093958A - Food composition having extract of unripe astringent persimmon for removed browning reaction - Google Patents

Abstract

Disclosed is a food composition having astringent persimmon extract capable of preventing browning as an active ingredient. The present invention relates to a food composition having astringent persimmon extract as an active ingredient, and provided is the food composition containing citric acid or vitamin C to prevent browning of the astringent persimmon extract.

Description

TECHNICAL FIELD [0001] The present invention relates to a food composition containing as an active ingredient an extract of Aspergillus oryzae,

[0001] The present invention relates to a food composition containing an astringent persimmon extract as an active ingredient, and more particularly to a food composition containing astringent astringent persimmon extract which is inhibited from browning by astringent persimmon extract as an active ingredient.

The senses are one of the most nutritious fruits. The senses are smaller in water than other fruits, and sugar is mainly composed of glucose and fructose, about 14%. Vitamin A is very high at 400 IU / 100g, and contains a large amount of vitamin C.

Recently, an attempt has been made to utilize an inexperienced astringent sensation as a functional food. The tannin component is tannin. A completely uncooked sensation produces a bitter taste, and when fully ripe, we have a sensation (perspiration) and a persimmon sweetness, which makes the tannin insoluble and unable to feel a bitter taste.

A broad range of tannins are polyphenolic compounds that are found in a wide range of plant systems. They are substances that combine with proteins to form insoluble complexes in water, soften leather, and have astringent whitish taste. What makes leather so rotten is the reaction of collagen and tannin in tanning. The pungent taste is a reaction of glycoprotein and tannin in saliva. The refining of wine also uses the action of tannin and protein, and enzyme inactivation of tannin occurs by the reaction of protein and tannin of enzyme.

Chemically, tannin is a relatively large phenol molecule, a polymer of molecules with phenolic groups, and reactivity varies depending on their binding state. The molecules must be large enough to form a stable compound with the protein, but too large will move away from the active site of the protein. The molecular weight of the active tannin is about 600 to 3,500. Depending on the type of basic molecule, hydrolyzable tannins and condensed tannins are distinguished.

On the other hand, in the case of liquid foods such as beverages such as beverages, there is a problem of the specific browning that occurs due to the tannin component of the perspiration accompanied by the above-mentioned reduction in the pungent taste.

Accordingly, there is a demand for a food composition capable of preventing the browning phenomenon in the production of a liquid food such as a beverage as well as a reduction in the pungent taste in a food composition for application as a functional food using a browning sensation. However, a functional food using a satisfactory level of sensation Is not disclosed.

[Prior Art Literature]

- Registration Patent No. 0253894 (Apr. 15, 2000)

- Registration Patent No. 0321644 (May 13, 2002)

- Registration Patent No. 1194075 (Oct. 24, 2012)

Accordingly, the present invention provides a food composition containing, as an active ingredient, a ginseng extract which can prevent browning in application to functional foods using a sweet sensation.

In addition, the optimal kinds and contents of additives to prevent browning are presented.

Further, it is intended to provide a food composition containing as an active ingredient an astringent persimmon extract which prevents browning and reduces astringent taste.

In order to solve the above-described technical problems, the present invention provides a food composition comprising an extract of Aspergillum as an active ingredient, wherein the food composition comprises citric acid or vitamin C Lt; / RTI >

The present invention also provides a food composition characterized in that the citric acid or vitamin C is contained in an amount of 0.1 to 5% by weight based on the total weight of the food composition.

In addition, the dried persimmon extract is at least one selected from the group consisting of dried persimmon juice, persimmon juice extract and persimmon juice extract.

In addition, the food composition of the present invention further comprises a protein food material for reducing the pungent taste, and a food composition containing the extract as an active ingredient.

Also, the protein food raw material is at least one selected from the group consisting of bovine serum albumin (BSA), skim milk powder, ovalbumin, milk protein and soybean protein.

Also, the bovine serum albumin is contained in an amount of 0.1 to 1% by weight, based on the total weight of the food composition, based on 2% by weight of the astringent persimmon extract.

In addition, the present invention provides a food composition, wherein the skim milk powder, yolk protein, milk protein and soy protein are contained in an amount of 1 to 5% by weight based on the total weight of the food composition, based on 2% by weight of the sweet persimmon extract.

The food composition may further comprise 1 to 3% by weight of a sweetener and 1 to 5% by weight of a natural pigment in an amount of 2% by weight based on the total weight of the food composition. to provide.

The food composition may further comprise 0.1 to 0.5% by weight of xanthan gum or 5 to 10% by weight of gum arabic as a viscosity enhancer based on the total weight of the food composition of 2% by weight based on the total weight of the food extract. Lt; / RTI >

According to the present invention, it has been found that the reduced fragrance extracted from the extract or the total amount of the fraction not only possesses excellent efficacy as a functional food but also contains citric acid or vitamin C as an additive for preventing browning It is possible to provide a food composition containing as an active ingredient an extract of Aspergillus oryzae, which has an effect as a functional food and prevents browning, maintains its inherent efficacy and taste, and does not discolor color for a long period of time.

In addition, it is possible to provide a food composition containing as an active ingredient an astringent persimmon extract which is remarkably reduced in astringent taste by adding a protein food raw material as an additive for reducing astringency as well as prevention of browning and easy to drink.

In addition, by presenting the optimum kinds and contents of the additives to be added for preventing browning and decreasing the pungent taste, it is possible to manufacture the food without the difficulty in selection and addition of additives during manufacture of food using the sweet feeling.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph showing the fresh and juicy powder (a) and the fresh juice powder (b) prepared in Example of the present invention,
Fig. 2 is a photograph showing the results of observing changes over time after 12 hours with respect to the compositions prepared according to Examples 1 to 30 and Comparative Examples 1 and 2,
Fig. 3 is a photograph showing the results of observing changes over time in the composition after one day with respect to the compositions prepared according to Examples 1 to 30 and Comparative Examples 1 and 2,
FIG. 4 is a photograph showing the results of observing changes over time after 6 days with respect to the compositions prepared according to Examples 1 to 30 and Comparative Examples 1 and 2,
FIG. 5 is a graph showing the results of observing changes over time after 11 days with respect to the compositions prepared according to Examples 1 to 30 and Comparative Examples 1 and 2,
6 is a photograph showing the composition prepared according to Example 38 of the present invention,
7 is a photograph showing the precipitation reduction effect according to the addition of the viscosity enhancer in Experimental Example 5 of the present invention,
8 is a photograph showing the compositions prepared according to Examples 44 to 46 and Comparative Example 3 of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The present inventors have conducted intensive researches on additives for preventing browning caused by tannin components in application to functional foods using a chewy sensation. As a result, when citric acid or vitamin C is added in an optimum amount, It is possible to completely prevent the browning phenomenon while retaining the efficacy, leading to the present invention.

Accordingly, the present invention relates to a food composition comprising an astringent persimmon extract as an active ingredient, wherein said food composition contains citric acid or vitamin C for preventing browning of said astringent persimmon extract.

In the present invention, for example, the sensory sensation obtained by harvesting at about 6 to 9 months after cultivation may be an impression of immature greenish spots having a diameter of about 3 to 10 cm and an outer appearance of green, The extract is not particularly limited, but for example, it is possible to use a fermented juice, a hot and cold water extract, a fermented persimmon extract, and preferably a fermented juice or a persimmon extract.

In the case of the fermented juice, for example, an immature chewy sensation can be produced by extracting juice together with distilled water, followed by filtration, and adding an appropriate amount of distilled water to the filtrate.

Further, in the case of the reduced extract as the active ingredient in the functional food composition according to the present invention, the reduced extract may be obtained by preparing a total reduced fraction of the reduced fraction from the whole, and preparing a fraction layer extract from the total fraction .

The total amount of the sub-divided fractions can be determined, for example, by extracting the juice using a sweet sensation, adding alcohol and cooling to separate the solid and the solvent, preparing a powder by concentrating the alcohol extract under reduced pressure, dissolving the powder in distilled water, And removing the solution to separate the solution.

Hereinafter, the fraction layer extract can be obtained as a solvent fraction by sequential phylogenetic separation of the total fractions of the dried persimmon fraction as active fractions. For example, when hexane is added and stirred into the total of the fractions to complete the fractionation, the hexane layer and the water layer are separated, and the hexane layer is concentrated under reduced pressure to remove the residual hexane solvent to prepare a hexane fraction layer extract. In order to obtain a fraction layer extract for other solvents.

Examples of the functional food composition containing the above fermented juice, ginger extract or fraction layer extract as an active ingredient include various foods, beverages, gums, tea, vitamin complex, leach tea and health supplement foods. Examples of the functional food composition include powders, granules, Tablets, capsules or beverages.

When the juice or juice extract is added to the functional food, the juice may be added in an amount of 1 to 30% by weight, preferably 5 to 20% by weight based on the total weight of the food when it is prepared as a health drink The extract may be added in an amount of 0.01 to 15% by weight based on the total weight of the food. When the beverage is prepared as a health drink, the extract may contain 0.02 to 10 g, preferably 0.5 to 5 g, more preferably 1 to 3 g .

In the present invention, citric acid or vitamin C is added as an antioxidant or antioxidant for preventing browning during long-term storage of a food composition to be finally prepared.

Conventionally, citric acid or vitamin C is added as a functional raw material in the production of food composition, but it is generally added in a very small amount of less than 0.1% by weight, and in particular, in the case of beverages based on a bitter taste, And was added in an amount irrelevant to the prevention of development.

In the present invention, citric acid or vitamin C content is significantly increased in order to prevent browning due to the tannin component of astringency, and is contained in an amount of 0.1 to 5% by weight based on the total weight of the final food composition. Even when the content of citric acid or vitamin C, which is an ingredient showing an acidity with respect to the conventional content, is increased, the sour taste is relatively canceled due to a specific pungent taste component such as tannin component and other additives such as protein food ingredients and sweeteners The sour taste can be reduced. When the content is less than 0.1% by weight, it may be difficult to sufficiently prevent browning for a long period of time. As the content increases, it is advantageous to prevent browning. However, when the content is excessively high, the content of other additives for reducing strong acidity is increased, It may lose one flavor, so it should not exceed 5% by weight. Citric acid or vitamin C is most preferably contained in an amount of 1 to 3% by weight. Citric acid and vitamin C may be added singly or in combination, but when vitamin C alone is used, browning can be most effectively prevented.

Further, in the present invention, a protein food material may be further added to prevent browning and to reduce bitterness.

Proteins in foods are hydrolyzed after ingestion, and the resulting peptides and amino acids also have a variety of functions. Peptides and amino acids are involved in all five flavors, such as sweet, bitter, salty, sour, and rich, and they also have a significant effect on the physical properties of foods such as solubility, foaming and emulsifying properties. In the case of peptides, they also exhibit a wide variety of biological control functions. Actually, physiologically active substances present in the living body are mainly peptides, and various peptide hormones such as insulin, gastrin, and somatotrophin, various neurotransmitters, interleukins involved in the immune response, cell growth promoting factors, peptides such as amanitine Because of its diverse physiological activities, peptides present in foods can exhibit various biological control functions.

Protein material foods include protein, protein, egg yolk, oil, egg yolk, oil, soybean, seafood, meat, nuts, etc., which have been processed by separating proteins from protein sources such as soybean, oil and egg yolk into proteolytic enzymes or autolytic enzymes Foods processed by filtration, concentration, and drying processes such as food, cow, pig, sheep, deer, shark, crab, etc. processed, have.

In the present invention, the protein food material added for reducing the gustatory taste due to the fermented juice or ginger extract is not particularly limited, but preferably bovine serum albumin (BSA), skim milk powder, egg yolk protein ovalbumin, milk protein, and soybean protein may be used in powder form.

At this time, the protein food raw material to be added has a sharp increase in the pungent taste reducing effect above the proper amount, but if it exceeds the proper amount, the rising efficiency of the pungent taste reducing effect relative to the added amount may not be good. That is, in the case of the above-mentioned bovine serum albumin, 0.1 to 1% by weight, preferably 0.2 to 0.8% by weight, more preferably 0.3 to 0.5% by weight, based on the total weight of the food composition, % ≪ / RTI >

In the case of the skim milk powder, egg yolk protein, milk protein and soy protein, 1 to 5% by weight, preferably 2 to 4% by weight, based on the total weight of the food composition, based on 2% .

On the other hand, the present invention may further contain a sweetener and a natural pigment for not only reducing the pungent taste but also improving taste or flavor.

As the sweetener, stevia, for example, may be added in an amount of 1 to 3% by weight based on the total weight of the food composition. The natural pigment may be, for example, 1 to 5% by weight, 2 to 4% by weight.

On the other hand, in the case of the final beverage product when the sweetener and the natural coloring matter are added, sediment may be generated if left for a long time. Therefore, in the present invention, a viscosity enhancing agent may be further added to solve this problem.

Examples of the viscosity enhancer include xanthan gum and gum arabic. In the case of xanthan gum, the content of the gum extract may be 0.1 to 0.5 wt% based on the total weight of the food composition, In case of gum, it may contain 5 to 10% by weight, based on the total weight of the food composition, based on 2% by weight of the ginseng extract.

When the food composition according to the present invention is applied to a health drink, the liquid ingredient is not particularly limited as long as it contains the fermented juice or the sweet persimmon extract and additives as an essential ingredient at the indicated ratio. Natural carbohydrates, and the like as additional components. Examples of the natural carbohydrate include common sugars such as polysaccharides such as disaccharide and dextrin such as monosaccharide, maltose and sucrose such as glucose and fructose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol have. As the flavor agent, natural flavoring agents (tau martin, stevia extract (rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used. Based on the total weight of the composition, of about 1 to 20 g, preferably 5 to 12 g.

In addition to the above, the food composition according to the present invention may be used as a flavoring agent such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and aging agents (cheese, chocolate etc.), pectic acid and its salts, And salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the food composition according to the present invention may contain flesh for the production of natural fruit juice, fruit juice drink and vegetable drink. These ingredients may be used independently or in combination, and the added amount may be selected in the range of 0.01 to 20% by weight based on the total weight of the functional food.

Ginseng extract or Fraction  Produce

The juice is extracted by using a green juicer after measuring the weight of the greenish persimmon (a greenish, 3 to 10 ㎝ in diameter) harvested at 6 to 8 months after cultivation, Was prepared as a powder. The prepared juice powder was diluted in an appropriate amount while being stored in the refrigerator.

The fermented juice was prepared by adding an appropriate amount of ethanol to the juice. The ethanol was added so that the final volume was 10 times as much as the weight. Then, it was cooled at 4 캜 for 24 hours and filtered to separate the solids and the solvent. The remaining solids after cooling were again added with 5-fold diluted ethanol and the above filtering process was repeated. After the second cooling, 5-fold ethanol was added to the remaining solid, and the above-mentioned filtering process was repeated. Thereafter, the remaining ethanol extract after filtration was concentrated under reduced pressure to obtain a powder. The extract powder was dissolved in distilled water 10 times by weight, and the extract solution was filtered again to remove the precipitate, and the separated solution was made into the fraction solution.

(PerkinElmer series 200, column: C18 (150 mm × 4.6 mm), mobile solvent: acetonitrile: DW (90:10), and a detector for the ethanol extract (Molecular formula: C ₇₆ H ₅₂ O ₄₆ , molecular weight: 1701.2) as shown in the following formula (1) was measured by the following method. The results are shown in Table 1 below. Respectively. The jujube extract powder was used at 3 ~ 5㎝ in diameter and the ethanol extract powder was used at 5 ~ 7㎝ in diameter. Fig. 1 shows the dried bamboo powder extract and the whipped powder (left and right of Fig. 1 (b)) produced together with the time and date (left and right of Fig. 1 (a)) used in this embodiment. The fresh powder was cut into a suitable size, dried in a dryer at 40 ° C for 48 hours, and pulverized using a pulverizer. Powders were only filtered through a No. 100 sieve.

Referring to Table 1, it can be seen that the tannin content of the raw wheat is higher than that of the wheat tannin and higher in the ethanol extract.

Then, the total fraction of the fractions prepared by using the stock solution was subjected to sequential lineage sequencing as follows to prepare a sample of the solvent fraction.

First, the same amount of hexane as that of the prepared fraction was added to a separating funnel and stirred. After completion of the fractionation, the hexane layer and the water layer were separated, the hexane layer was concentrated under reduced pressure, and the residual hexane solvent was removed with a nitrogen concentrator to prepare a sample .

Thereafter, the same amount of ether was added to the separating funnel again to the hexane layer and the water layer separated, and the ether layer and the water layer were separated after completion of the fractionation. The ether layer was concentrated under reduced pressure and the remaining ether solvent was removed by a nitrogen concentrator, .

The ethyl acetate layer and the water layer were separated, and the ethyl acetate layer was concentrated under reduced pressure. The residue was dissolved in a residual ethyl acetate solvent Was removed to prepare a sample.

Then, the same amount of butanol was added to the separating funnel again to the ethyl acetate layer and the separated water layer. After the completion of the fractionation, the butanol layer and the water layer were separated. The butanol layer was concentrated under reduced pressure and the residual butanol solvent was removed with a nitrogen concentrator A sample was prepared.

The residue layer was lyophilized to prepare a water layer sample to prepare a final hexane sample, an ether sample, an ethyl acetate sample, a butanol sample and a water layer sample.

Example  One

In order to prepare a composition in which browning was prevented, citric acid was added in an amount of 0.125% by weight to a solution prepared by diluting 1 g of the present ethanol extract in 50 ml of water, and the mixture was mixed with a blender to prepare a composition.

Example  2

A composition was prepared in the same manner as in Example 1, except that citric acid was quantitatively determined to be 0.25 wt% in Example 1.

Example  3

A composition was prepared in the same manner as in Example 1, except that citric acid was quantified in an amount of 0.5 wt% in Example 1.

Example  4

A composition was prepared in the same manner as in Example 1, except that citric acid was quantified to 1 wt% in Example 1.

Example  5

A composition was prepared in the same manner as in Example 1, except that citric acid was quantified in an amount of 2% by weight in Example 1.

Example  6

A composition was prepared in the same manner as in Example 1, except that vitamin C was replaced by 0.125% by weight in place of citric acid.

Example  7

The composition was prepared in the same manner as in Example 6, except that the content of vitamin C was determined to be 0.25% by weight in Example 6.

Example  8

The composition was prepared in the same manner as in Example 6, except that vitamin C was quantified in an amount of 0.5% by weight in Example 6.

Example  9

A composition was prepared in the same manner as in Example 6, except that vitamin C was quantified in an amount of 1% by weight in Example 6.

Example  10

A composition was prepared in the same manner as in Example 6, except that vitamin C was quantified in an amount of 2% by weight in Example 6.

Example  11

A composition was prepared in the same manner as in Example 1, except that citric acid and vitamin C were mixed in a ratio of 1: 1 instead of citric acid and the amount was determined to be 0.125% by weight.

Example  12

A composition was prepared in the same manner as in Example 11, except that the mixture of citric acid and vitamin C was quantified in an amount of 0.25% by weight in Example 11.

Example  13

A composition was prepared in the same manner as in Example 11, except that citric acid and vitamin C mixture were quantified in an amount of 0.5% by weight in Example 11.

Example  14

A composition was prepared in the same manner as in Example 11, except that the mixture of citric acid and vitamin C was quantified in an amount of 1 wt%.

Example  15

A composition was prepared in the same manner as in Example 11, except that the mixture of citric acid and vitamin C was quantified in an amount of 2% by weight in Example 11.

Comparative Example  One

A composition was prepared in the same manner as in Example 1, except that citric acid was not added.

Example  16

In order to prepare a composition in which browning was prevented, citric acid was added in an amount of 0.125% by weight to a solution prepared by diluting 1 g of the ethanolic extract of the present invention in 100 ml of water, and the mixture was mixed with a blender to prepare a composition.

Example  17

A composition was prepared in the same manner as in Example 16, except that citric acid was quantified in an amount of 0.25% by weight in Example 16.

Example  18

A composition was prepared in the same manner as in Example 16, except that citric acid was quantified to a content of 0.5% by weight in Example 16.

Example  19

A composition was prepared in the same manner as in Example 16, except that citric acid was quantified in an amount of 1% by weight in Example 16.

Example  20

A composition was prepared in the same manner as in Example 16, except that citric acid was quantified in an amount of 2% by weight in Example 16.

Example  21

A composition was prepared in the same manner as in Example 16, except that vitamin C was replaced by 0.125% by weight in place of citric acid.

Example  22

The composition was prepared in the same manner as in Example 21, except that vitamin C was quantified in an amount of 0.25% by weight in Example 21.

Example  23

A composition was prepared in the same manner as in Example 21, except that vitamin C was quantified in an amount of 0.5% by weight in Example 21.

Example  24

A composition was prepared in the same manner as in Example 21, except that vitamin C was quantified in an amount of 1% by weight in Example 21.

Example  25

A composition was prepared in the same manner as in Example 21, except that vitamin C was quantified in an amount of 2% by weight in Example 21.

Example  26

A composition was prepared in the same manner as in Example 16, except that citric acid and vitamin C were mixed at a ratio of 1: 1 instead of citric acid and the amount was determined to be 0.125% by weight.

Example  27

A composition was prepared in the same manner as in Example 26, except that the mixture of citric acid and vitamin C was quantified in an amount of 0.25% by weight in Example 26.

Example  28

A composition was prepared in the same manner as in Example 26, except that the mixture of citric acid and vitamin C was quantified in an amount of 0.5% by weight in Example 26.

Example  29

A composition was prepared in the same manner as in Example 26 except that the mixture of citric acid and vitamin C was quantified in an amount of 1% by weight in Example 26.

Example  30

A composition was prepared in the same manner as in Example 26, except that the mixture of citric acid and vitamin C was quantified in an amount of 2% by weight in Example 26.

Comparative Example  2

A composition was prepared in the same manner as in Example 16, except that citric acid was not added in Example 16.

The compositions according to the above Examples and Comparative Examples are summarized in Table 2 below.

Experimental Example  One

In order to examine the effect of preventing browning of the composition containing citric acid or vitamin C in the present invention, the compositions prepared according to the above Examples and Comparative Examples were observed for 12 hours, 1 day, 6 days and 11 days, The results are shown in Figs. 2 to 5, respectively.

Referring to Figs. 2 to 5, it can be seen that when citric acid or vitamin C was not added (Comparative Examples 1 and 2), it was completely browned before 12 hours had elapsed from the preparation.

On the other hand, when citric acid or vitamin C was added alone (Examples 1 to 10, Examples 16 to 25) or mixed (Examples 11 to 15, Examples 26 to 30), browning significantly It can be confirmed that it is improved. However, browning began to occur from 6 days after the addition of citric acid alone (Examples 1 to 5 and Examples 16 to 20) and completely browned on day 11, but when vitamin C was added alone or in combination (Example 6 to 15, Examples 21 to 30) were not browned on the 11th day. From this, it can be confirmed that the addition of the optimum amount of vitamin C rather than citric acid is more effective in preventing browning.

Example  31

In order to prepare a composition for reducing astringent taste, 0.2 g of bovine serum albumin (BSA, Sigma) was further added in Example 10, followed by mixing with a blender to prepare a composition.

Example  32

A composition was prepared in the same manner as in Example 31, except that 2 g of the ethanol extract of the present invention was used in Example 31.

Example  33

A composition was prepared in the same manner as in Example 31, except that 2 g of the ethanol extract of the present invention was used in Example 31 and 0.3 g of the serum albumin was added.

Example  34

A composition was prepared in the same manner as in Example 31, except that the skim milk albumin was replaced with a skim milk powder in an amount of 1% by weight based on the total weight of the composition.

Example  35

A composition was prepared in the same manner as in Example 34 except that the skim milk powder was added in an amount of 2% by weight in Example 34. [

Example  36

A composition was prepared in the same manner as in Example 34 except that the skim milk powder was added in an amount of 4% by weight in Example 34. [

Example  37

A composition was prepared in the same manner as in Example 35 except that stevia was quantified in an amount of 1% by weight based on the total composition and 1% by weight of a natural colorant in Example 35.

Example  38

A composition was prepared in the same manner as in Example 35, except that stevia was quantified in an amount of 1% by weight based on the total composition and 2% by weight in terms of a green natural pigment in Example 35. The prepared composition is shown in Fig.

Example  39

A composition was prepared in the same manner as in Example 35, except that stevia was quantified in an amount of 1% by weight based on the total composition and 4% by weight in terms of a green natural pigment in Example 35.

Example  40

A composition was prepared in the same manner as in Example 38 except that the amount of xanthan gum was determined to be 0.1% by weight based on the weight of the premix composition in Example 38 and further added.

Example  41

A composition was prepared in the same manner as in Example 38 except that the amount of xanthan gum was determined to be 0.5% by weight based on the weight of the premix composition in Example 38 and further added.

Example  42

A composition was prepared in the same manner as in Example 38, except that the amount of the gum arabic in Example 38 was determined to be 0.5% by weight based on the total weight of the composition and further added.

Example  43

A composition was prepared in the same manner as in Example 38 except that the gum arabic was quantitatively determined in an amount of 5% by weight based on the total weight of the composition in Example 38 and further added.

Example  44

A composition was prepared in the same manner as in Example 31 except that egg yolk albumin was added in an amount of 1% by weight based on the total weight of the composition in Example 31 instead of the serum albumin.

Example  45

A composition was prepared in the same manner as in Example 44 except that egg yolk albumin was added in an amount of 2% by weight in Example 44.

Example  46

A composition was prepared in the same manner as in Example 44 except that egg yolk albumin was added in an amount of 3% by weight in Example 44.

Comparative Example  3

In Example 31, a composition was prepared without the addition of bovine serum albumin.

Comparative Example  4

A composition was prepared in the same manner as in Example 34, except that the skim milk powder was added in an amount of 0.5% by weight in Example 34. [

Comparative Example  5

A composition was prepared in the same manner as in Example 37, except that the natural dye was not added in Example 37.

Comparative Example  6

A composition was prepared in the same manner as in Example 37, except that the natural dye in Example 37 was added in an amount of 0.5% by weight.

The compositions according to the above Examples and Comparative Examples are summarized in Table 3 below.

Experimental Example  2

In order to examine the effect of reducing albumin of the composition containing bovine serum albumin in the present invention, the sensory evaluation was performed on the compositions prepared according to Examples 31 to 33 and Comparative Example 3, and the results are shown in Table 4 below.

As shown in Table 4, the composition (Comparative Example 3) in which the protein food material was not added to the astringent persimmon extract had a very strong sour taste, but in the case of the composition (Examples 31 to 33) in which the right albumin was added in an appropriate amount It was found that the pungent taste was almost removed.

Experimental Example  3

In order to examine the effect of reducing the sweet taste of the composition to which the defatted powder was added in the present invention, the sensory evaluation was carried out on the compositions prepared according to Examples 34 to 36 and Comparative Examples 3 and 4, and the results are shown in Table 5 .

Referring to Table 5, when the added amount of skim milk powder was less than 1% by weight (Comparative Example 4), the whitish taste was not completely removed, but in the composition containing 1% by weight of skim milk powder (Example 34) (Example 35), and the composition added with 4 wt% of the composition (Example 36) completely disappeared. [0064] As shown in Fig.

Experimental Example  4

In order to examine the flavor enhancing effect of the sweetener and natural coloring in the present invention, the compositions prepared according to Examples 37 to 39 and Comparative Examples 5 and 6 were subjected to sensory evaluation and the results are shown in Table 6 below .

Referring to Table 6, when the amount of the natural pigment added was less than 1 wt% based on the addition of 1 wt% of stevia (Comparative Examples 5 and 6), the sweetness did not appear relatively but the green natural pigment had a content of 1 wt% It can be seen that the sweetness gradually increases from the addition.

Experimental Example  5

In order to examine the effect of precipitation reduction upon addition of the viscosity enhancer in the present invention, the precipitation state of the compositions prepared according to Examples 40 to 43 and Example 38 was observed, and the results are shown in Table 7 and FIG.

Referring to Table 7 and FIG. 7, when the viscosity enhancer was not added (Example 38) or when the amount was less than the proper amount (Example 42), a large amount of precipitate was produced, but when xanthan gum or gum arabic was added in an appropriate amount (Examples 40, 41 and 43), it can be confirmed that no precipitate is generated or only a small amount is generated. However, it is understood that it is preferable to add the viscosity enhancer to a proper amount or less because of the strong viscosity when the viscosity enhancer is excessively added.

Experimental Example  6

In order to examine the effect of reducing the pungent taste of the composition to which egg yolk albumin was added in the present invention, the sensory evaluation was performed on the compositions prepared according to Examples 44 to 46 and Comparative Example 3, and the results are shown in Table 8 and FIG. 8 .

Referring to Table 8 and FIG. 8, when the egg yolk albumin was not added (Comparative Example 3), the egg yolk was strong but when the egg yolk albumin was added in an amount of 1% by weight (Example 44) Thus, it can be confirmed that the pungent taste was completely lost in the composition added in an amount of 1% by weight (Example 45).

Hereinafter, an example of the application form of the food composition containing the astringent persimmon extract according to the present invention will be described, but the present invention is not limited thereto.

Formulation example  1: Health food manufacturing

Table 9 below shows the composition of the functional health food containing the above-described composition of the present invention containing the astringent persimmon extract as an active ingredient and the above-mentioned additives. In the following composition, the composition ratio of the vitamin and mineral mixture shows that a composition suitable for health food is mixed and formulated as a preferable preparation. However, the blending ratio may be arbitrarily changed, and each ingredient may be mixed The granules can then be prepared and used in the manufacture of a health food composition according to conventional methods.

Formulation example  2: Manufacture of health drinks

The following Table 10 shows the composition of the functional health beverage containing the above-described Aspergillus acnes extract according to the present invention as an active ingredient. For example, the following ingredients are mixed in accordance with a conventional health drink manufacturing method, and the mixture is heated at 85 DEG C for about 1 hour under stirring, and the solution thus obtained is filtered to obtain a sterilized 2 liter container. After sealing sterilization, It can be stored and used. Although the following composition ratio is mixed with the ingredients suitable for the preferred beverage as a preferred embodiment, the blending ratio may be arbitrarily varied according to the regional and national preference such as the demand class, the demanding country, and the use purpose.

The preferred embodiments of the present invention have been described in detail with reference to the drawings. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the appended claims.

Accordingly, the scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the meaning, range, and equivalence of the claims are included in the scope of the present invention Should be interpreted.

Claims (9)

The present invention relates to a food composition containing, as an active ingredient,
Wherein the food composition contains citric acid or vitamin C to prevent browning of the astringent persimmon extract. The method according to claim 1,
Wherein the citric acid or vitamin C is contained in an amount of 0.1 to 5% by weight based on the total weight of the food composition. The method according to claim 1,
Wherein the ginseng extract is at least one selected from the group consisting of ginseng extract, ginseng ginseng extract, and ginseng extract. 4. The method according to any one of claims 1 to 3,
The food composition according to any one of claims 1 to 3, wherein the food composition further contains a protein food ingredient for reducing pungent taste. 5. The method of claim 4,
Wherein the protein food material is at least one selected from the group consisting of bovine serum albumin (BSA), skim milk powder, ovalbumin, milk protein and soybean protein. 6. The method of claim 5,
Wherein the bovine serum albumin is contained in an amount of 0.1 to 1% by weight based on the total weight of the food composition and 2% by weight of the bovine sensory extract. 6. The method of claim 5,
Wherein the defatted powdered milk, yolk protein, milk protein and soy protein are contained in an amount of 1 to 5% by weight based on the total weight of the food composition and 2% by weight of the reduced extract. 5. The method of claim 4,
Wherein the food composition contains 1 to 3% by weight of a sweetener and 1 to 5% by weight of a natural pigment based on 2% by weight of the sweet persimmon extract based on the total weight of the food composition. 9. The method of claim 8,
Wherein the food composition contains 0.1% to 0.5% by weight of xanthan gum or 5% to 10% by weight of gum arabic as a viscosity enhancer based on 2% by weight based on the total weight of the food extract.

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