KR20180003316A - A method of preparing beverage using young barley leaves and beverage prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing a barley sprout beverage. More specifically, the present invention relates to a method for producing a beverage using barley sprout powder. In addition, the present invention relates to a barley sprout beverage produced by the method. The present invention further relates to a barley sprout beverage premix composition composed of 50-80 wt% of sugars and 20-50 wt% of barley sprout powder having average particle size of 1-100 micrometers. Accordingly, provided are a barley sprout beverage premix composition and a production method thereof, enabling easy production of functional beverages by using the barley sprout powder.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a sprout barley drink and a sprout barley powder containing the sprout barley powder prepared by the above-

The present invention relates to a method of using a sprout barley, and a method of producing a beverage using the sprout barley ultrafine powder as a beverage using the sprout barley, which has been confirmed to have various functions, To a beverage produced by a manufacturing method.

According to the data released by the National Statistical Office in 2005, the proportion of elderly people aged 65 or older accounted for 9.1% of the total population in 2005, and the average sleep in the year 2020 was 78.1 years And it is estimated that by 2020 it will increase to 13.2% of the total population, so aging is also a serious problem. According to the data released by the National Statistical Office, the GNP per capita in 2004 was 14,162 dollars in 2004. As the living standard of the people improved by 10% every year, the food became gradually westernized and the grains and vegetables And the intake of fat-rich foods such as meat is increasing. In addition, modern people are consuming a large amount of food additives that can be harmful to human body such as food additives, preservatives, coloring agents, perfumes as well as pesticides and chemical fertilizers in daily life due to the foods to be consumed.

Due to changes in social conditions, including changes in dietary habits, excessive stress or lack of exercise, and genetic factors, the pattern of disease has also changed and the number of deaths due to infectious diseases, the leading cause of death in the past, , The number of deaths due to cardiovascular diseases such as metabolic syndrome such as obesity or diabetes, adult diseases, cerebrovascular disease or coronary artery disease is steadily increasing.

In addition, people are increasingly complaining of digestive disorders such as dyspepsia, constipation, and esophagitis due to irregular eating and nutritional imbalance caused by changes in social conditions. Especially in the case of digestive system diseases accompanied by obesity, accumulation of waste in the organ or increase of body fat may cause other diseases including circulatory diseases.

Therefore, it is required to reduce the cholesterol and fat content in organs and blood vessels, and particularly to take foods that can improve the digestive function or help in the rectal action.

Among the above-mentioned various diseases, obesity is the disease most recently focused on.

Obesity refers to the fact that the energy intake exceeds the energy expenditure so that the surplus energy causes a quantitative and numerical increase of the adipocyte so that the fat tissue accumulation state or genetic factor, A disease caused by collapse of the energy balance in the human body due to factors such as lifestyle, mental factors, lifestyle such as eating habits and lack of exercise.

The World Health Organization (WHO) has already recognized obesity as a disease to be treated and treated it as a global nutritional problem (World Health Organization (1998)). Currently, the number of obese patients is on the rise, and the World Health Organization recently reported that over one billion adults worldwide are overweight, and at least 300 million of them are obese. According to the 2007 National Health and Nutrition Examination Survey data released by the Ministry of Health and Welfare, the obesity population with a body mass index (BMI) of 25 or more steadily increases and the public health is seriously threatened (Ministry of Health and Welfare (2007 )).

Obesity is particularly prevalent in morbidity and mortality compared to other diseases and has been found to be associated with various complications of adult diseases. For example, obesity patients have been reported to have a higher mortality rate compared to those with normal weight, twice as much as mild illness, 1.6 times as for cerebrovascular disease and 1.8 times as for coronary artery disease. Currently, various drug therapies including dietary therapy, exercise therapy, diuretic agents and diarrhea have been tried, but their use is limited temporarily and limitedly due to the occurrence of adverse effects such as nutritional imbalance, immunity depression and depression.

Regarding the above-mentioned obesity, studies on localization (Adipogensis) are under way. The localization refers to a process in which adipocytes are differentiated from fat precursor cells to accumulate fat, and the localization is known to cause metabolic diseases such as obesity, diabetes, fatty liver and coronary heart disease.

Therefore, it is required to develop a drug for obesity which has a high anti-obesity effect and a low side effect among natural products expected to minimize the possibility of a safety problem. That is, it is required to develop a substance derived from a natural substance, which inhibits the differentiation process of the adipocyte and has a low side effect.

Also, the term "young barley" refers to a young plant that grows about 15 cm from a barley. Normally, the bud barley can be obtained by dipping the barley in water for one day, then removing water and germinating under the condition of preventing loss of water, and then growing for 7 to 10 days. The above-mentioned germanium barley has high content of inorganic components such as calcium, magnesium and potassium, is also known as a nutritional food source having excellent contents of vitamin B1 and vitamin C, and also has antioxidant, anti-inflammatory, anti- Saponarin, Lutonarin and Isovitexin, which are health functional foods and pharmaceutical materials, and their industrial applicability is increasing. Recently, in Japan and the United States, dried products of dried barley barley have been developed and sold as health food products.

However, in the case of beverages using conventional bud barley, there is a disadvantage in that the preference degree is low due to the pungent flavor and aroma peculiar to the bud barley. To solve this problem, Development is required.

(Patent Document 1) KR10-0685745B (Patent Document 2) KR10-2014-0023619A KR10-1483589B KR10-0990260B

DISCLOSURE OF THE INVENTION In order to solve the above-mentioned problems, it is an object of the present invention to provide a method of manufacturing a sprout barley beverage for improving the preference of a beverage using sprout barley and sprout barley and rice flour.

Another object of the present invention is to provide a sprouts barley beverage produced by the above production method.

The present invention relates to a method for producing a sprout barley beverage, and more particularly, to a method for producing a beverage using sprout barley powder.

The present invention also relates to a sprouted barley drink prepared by the above method.

Particularly, in order to solve the above-mentioned problems of preference improvement, the present invention relates to a sprout barley beverage premix comprising 20 to 50% by weight of sprout barley powder having an average particle size of 1 to 100 micrometers, and 50 to 80% Lt; / RTI > That is, the present invention provides a sprout barley beverage premix composition and a method of manufacturing the same, so that a functional beverage can be easily manufactured using the sprout barley powder.

Since the germanium barley powder has an average particle size of 1 to 100 micrometers, the colloid state can be stably maintained without precipitation even after a lapse of time after mixing with a liquid such as milk or carbonated water.

The dried barley powder of the present invention is characterized in that the dried barley is ground after roasting or low-temperature drying. The roasted barley powder can be prepared by roasting the roasted barley with either 0.1% salt water spraying or low temperature drying. In other words, when pure dried barley is used, additives may be used to increase the sensation because the sensation may be irritating. In addition, chlorophyll can be stabilized by roasting and braning at 85 ° C for 30 seconds or less at a blending ratio of 1% or less as an additive to the bud barley.

The saccharide added in the composition is at least one selected from the group consisting of sugar, tagatose, sugar powder, granule sugar, trehalose, refined maltose, and stevioside. Especially, when granule sugar is used, it is possible to produce a barley drink having the best overall quality such as color, taste and aroma.

The premix composition may be prepared by mixing 2 to 10 parts by weight of the premix composition with 100 parts by weight of at least one liquid selected from the group consisting of purified water, carbonated water, carbonated beverage, milk, soy milk and yogurt.

In addition, the premix composition may be mixed with water, carbonated water or carbonated beverage to prepare a drink, and preferably, water and fruit juice may be mixed.

Unless otherwise specified in the present specification, an effective component means a component that provides an anti-obesity effect in a composition, specifically, a pharmaceutical composition or a food composition.

As used herein, unless otherwise specified, a drink generally refers to drinking thirst for pleasure or enjoyment of taste, and refers to any liquid that can be consumed by a person, including water, mineral water, alcoholic beverages, fruit drinks, Soft drink, tea coffee, and the like.

Unless otherwise specified in the present specification, the functional beverage refers to a beverage group to which added value is imparted so that the function of the beverage functions to a specific purpose by physical, biochemical, biotechnological, or the like, Rhythm control, prevention and restoration of disease, and so on.

Unless otherwise specified in the present specification, extraction refers to an operation of extracting or dissolving only a specific component into a solvent in a solid or liquid mixture using a solvent in a liquid state, and is referred to as an extraction process. A hot water extraction using water or an alcohol extraction process using alcohol is mainly used, and a hot water extraction process is generally used in beverage production. Means a solution primarily extracted for separating a specific substance from a plant by the extraction process, and the food mainly means a raw solution extracted by a hot water extraction process to produce a beverage.

Unless otherwise specified herein, obesity is generally defined as a condition in which there is an excess of adipose tissue in the body or a body mass index (body mass index, body weight index divided by the square of height (m)) of 25 Or more, and it is also called obesity symptom. In the obese subject, the fatty acid and glucose that have flowed into the adipocyte from the plasma are usually esterified and accumulate mainly in the form of triglycerides. The obesity is used as a target disease which can be prevented, alleviated, ameliorated or treated by administration of the composition of the present invention, but is not particularly limited thereto.

Unless otherwise specified herein, an individual includes, without limitation, mammals including obese or susceptible rats, livestock, humans, and the like.

The sprout barley drink prepared by the beverage preparation method including the beverage premix using the sprout barley powder of the present invention is characterized in that the sprout barley is the main ingredient and the problem that the sprout barley does not dissolve when it is contained in the beverage, It is nutritionally superior, has excellent taste, and has no problem caused by the addition of additives. As a result, it can be easily ingested by people of all ages, thereby improving the national health and improving the income of farm households. In terms of income improvement.

Hereinafter, the structure and effects of the present invention will be described in more detail with reference to specific examples and comparative examples in order to facilitate understanding of the present invention. However, it should be understood that the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Example: For Latte  Selection of size of germanium barley powder

The grain size distribution of shoot barley powder and the stability of emulsification in drinks such as latte were selected to determine the optimum size of barley powder. First, the grain size distribution of germanium barley powder is 10 ^-7 to 10 ^-5 cm.

The roasted barley was roasted by shaking while spraying 0.1% brine, and ground to a particle size of about 10 탆. The germanium barley powder is characterized in that the germanium barley powder is roasted or roasted after low-temperature drying. Roasting of the germanium barley can be carried out by spraying with 0.1% of salt water or by low-temperature drying.

 As another embodiment, it is a photograph of a powder obtained by grinding a bud of barley powder with a chemical added to a roasted barley and grinding it to a particle size different from that of the roasted barley powder. When roasting with a chemical substance, the chlorophyll of the roasted barley is stabilized, Fine powder can be produced. In other words, when pure dried barley is used, additives may be used to increase the sensation because the sensation may be irritating. At this time, the mixture was roasted at 85 ° C for 30 seconds or less with blending ratio of 1% or less.

The grain size of shoot barley powder was distributed between 1 and 500 ㎛ and distributed mainly around 100 ㎛. However, the grain size distribution of latte barley powder was distributed between 1 and 100 ㎛ and most of the particles were around 10 ㎛.

Claims (2)

20 to 50% by weight of germanium barley powder having an average particle size of 1 to 100 micrometers, and 50 to 80% by weight of saccharides. The method according to claim 1,
Wherein the germanium barley powder is roasted or low temperature dried and then ground.