KR20180093618A - Functional beverage and sauce composition containing Aronia melanocarpa juice having anti-inflammatory activity - Google Patents

Abstract

The present invention relates to a functional beverage containing aronia fruit juice having an anti-inflammatory effect, and more specifically, provides a functional beverage which reduces a bitter taste of aronia by using soymilk. The functional beverage and a functional sauce composition containing the aronia fruit juice and the soymilk of the present invention have reduced bitter taste specific to the aronia and exhibit the anti-inflammatory effect to be usefully used as various health functional foods.

Description

[0001] Functional beverage and sauce composition containing Aronia juice having anti-inflammatory effect [0002] Functional beverage and sauce composition containing Aronia melanocarpa juice having anti-inflammatory activity [

The present invention relates to a functional beverage containing an Aronia juice having an anti-inflammatory effect, and more specifically, to a functional beverage in which the sweet taste of Aronia is improved by using soy milk.

Rosaceae perennial Aronia ( Aronia melanocarpa ) is native to North America and flowers bloom in May and fruit is opened. Red cherry berry, black cherry berry and purple choke berry are all called Aronia, and in August-September they can harvest the sour, dark purple fruit. In harsh environments such as 40 degrees cold and strong ultraviolet rays It grows well and has strong pharmacological properties and is being used as a traditional medicine of American Indians.

According to a study on anthocyanin content in USDA's US Department of Agriculture (USDA), anthocyanin content in Aronia is 120 times higher than that of apple, 12 Pears, 10 times as much as cranberries, and 4 times as much as blueberries. Other essential nutrients such as lutein, iron, vitamin, magnesium, minerals and dietary fiber are also abundant.

However, there is a disadvantage that the anthocyanin and catechin contained in Aronia are too strong and difficult to ingest.

On the other hand, soymilk, one of the easy foods using soybeans, is attracting attention due to recent interest in health. Soy milk has less stomach fluid than milk, so it is good for gastric ulcer and gastric hyperplasia.

In the prior art, Aronia jam was prepared by adding aroniae sugar, cyclodextrin, citric acid, vitamin C and pectin in order to improve the astringent taste of Aronia (Korean Patent Publication No. 10-2015-0053512), rice flour (Korean Patent Laid-Open No. 10-2016-0071630). However, functional beverages having improved astringent taste of Aronia by using soy milk were reported There is no bar.

Accordingly, the present inventors have completed the present invention by developing a functional beverage containing the Aronia juice, which is improved in the sweet taste and anti-inflammatory effect, by using soybean milk.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems, and it is an object of the present invention to provide an anti-inflammatory functional beverage with improved astringency.

It is another object of the present invention to provide an anti-inflammatory functional sauce composition with improved astringency of Aronia.

In order to solve the above-described problems, the present invention provides an anti-inflammatory functional beverage with improved astringent taste containing Aronia juice and soybean milk.

The present invention also provides an anti-inflammatory functional sauce composition with improved mild flavor comprising Aronia juice and soy milk.

According to a preferred embodiment of the present invention, the Aronia juice and soy milk may be contained in a volume ratio of 6: 4 to 7: 3.

The functional beverage and the sauce composition containing the Aronia juice of the present invention and the soybean milk are improved in pungent flavor peculiar to Aronia and exhibit anti-inflammatory effect, and thus can be usefully used for various health functional foods.

FIG. 1 shows the results obtained from the mouse peritoneal macrophage cells with various concentrations (0.5, 5, 50 or 500 / / ml) of Aronia juice extract (Aro), soy milk extract (Soy Milk) ) To measure the cell survival rate.
FIG. 2 shows the results obtained by using the Aroonia juice extract (Aro), soy milk extract (Soy Milk) and soymilk extract (AS 64 or AS 73) containing various concentrations (0.05, 0.5, 5 or 50 mg / ) And pretreated with LPS to induce inflammation, and the amount of NO produced was measured.
FIG. 3 is a graph showing the result of sensory evaluation of color, flavor, sour taste, bitter taste, bitter taste and palatability of beverages prepared by mixing Aronia juice and soy milk at a volume ratio of 6: 4.

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

As described above, the anthocyanins and catechins contained in Aronia are too strong in taste and have difficulties in ingestion, and efforts have been made to improve the tastiness of Aronia and increase the preference of consumers.

Accordingly, the present invention sought to solve the above-mentioned problems by providing a functional beverage and a sauce composition containing Aronia juice and soy milk. The functional beverage and the sauce composition containing the Aronia juice of the present invention and the soybean milk are improved in pungent flavor peculiar to Aronia and exhibit anti-inflammatory effect, and thus can be usefully used for various health functional foods.

The present invention provides an anti-inflammatory functional beverage with improved astringent taste containing Aronia juice and soy milk.

The present invention also provides an anti-inflammatory functional sauce composition with improved mild flavor comprising Aronia juice and soy milk.

The term " Aronia " melanocarpa "includes red choc berry, black choc berry, and purple choc berry, and can be purchased commercially, sold, or harvested directly from nature. In addition, the above-mentioned Aronia can be used in a form in which an active ingredient such as anthocyanin, catechin, lutein and the like is sufficiently contained. For example, the aronia can be used in the form of juice, aronia powder or liquid form, but is not limited thereto. In a preferred embodiment of the present invention, Aronia seeds were juiced and used in the form of a juice.

The term " soybean milk " used in the present invention can be obtained by boiling soybeans after boiling in water, or by purchasing commercially available soybean milk. In a preferred embodiment of the present invention, soy milk not containing any additive in commercial soy milk was purchased and used.

The volume ratio of the Aronia juice and soy milk contained in the functional beverage and the functional sauce composition of the present invention is preferably 6: 4 to 7: 3, and when the soy milk is contained in the amount less than the above range, the effect of improving the astringency of Aronia When the soy milk is contained in an amount exceeding the above range, an effective ingredient such as anthocyanin and catechin contained in Aronia may not sufficiently exhibit its function.

The term " functional beverage " as used in the present invention refers to a drink that can exhibit beneficial effects from the active ingredients of Aronia.

The term " functional source " used in the present invention means a source in which the functional ingredient of the common source is improved by adding the active ingredient of aronia to the common source by adding the Aronia juice and the soy milk mixture of the present invention.

The term " functional " can be categorized into physical properties and physiological functions. When the inventive Aronia juice and soy milk mixture is added to a general food, the physical properties and physiological functions of the general food will be improved. Functional foods are collectively referred to as " functional foods ".

The functional beverage of the present invention is not particularly limited to a liquid component except that it contains Aronia juice and soybean milk, and may contain various flavors or natural carbohydrates as additional components such as ordinary beverages.

Further, the source composition of the present invention may further contain a spice ingredient. The usable spice ingredient can be selected in a wide variety depending on the palatability desired, and is preferably used in the form of powder or liquid extract obtained from natural plants. Typical spice ingredients include cinnamon, pepper, ginger, pepper, vanilla, mustard, poppy seed, thyme, dill, anise, nutmeg, saffron ), Rosemary, Lavender, Sage, Paprika, Clove, parsley, Oregano, Bay leaf, laurier, star It is recommended to use star anise, allspice berry, curry powder, basil, mint, marjoram, tarragon, cumin, chilly powder Coriander, Jasmin, Pine sweet and the like, which may be added alone or in a mixture of two or more components within a range that does not impair the functionality.

The source composition of the present invention can be used for various foods and processed food products thereof.

In addition, the functional food may further include a food additive, and the suitability of the food additive as a " food additive " Standards and standards.

Examples of the products that have been used in the above-mentioned "food additives" include natural products such as ketones, chemical products such as glycine, potassium citrate, nicotinic acid and cinnamic acid, sensory coloring matter, licorice extract, crystalline cellulose, high- - Mixed preparations such as a sodium glutamate preparation, a noodle-added alkaline agent, a preservative preparation, a tar coloring agent and the like.

All technical terms used in the present invention are used in the sense that they are generally understood by a person skilled in the art in the related field of the present invention unless otherwise defined. Also, preferred methods or samples are described in this specification, but similar or equivalent ones are also included in the scope of the present invention.

In one embodiment of the present invention, a mixture containing Aronia juice and soy milk at a volume ratio of 6: 4 and 7: 3 was extracted with 70% ethanol, and the names of the samples were AS 64 and AS 73, respectively. The cytotoxicity was tested. As a result, AS 64 and AS 73 did not show toxicity to mouse peritoneal macrophages at all concentrations of 0.5, 5, 50 and 500 / / ml, as shown in Fig.

In addition, the AS cells 64 and AS 73 were pretreated with 0.5, 5 and 50 mg / ml of each of the mouse peritoneal macrophages and inflammation was induced by LPS, and the NO production amount was measured. As a result, Dependent NO production.

As shown in Fig. 3, the beverage was mixed with Aronia juice and soy milk at a volume ratio of 6: 4, and the sensory evaluation was conducted. As a result, the astringent taste which made it difficult to apply the ARNA to the food was remarkably improved. And sour taste were also significantly improved.

As a result, a mixture of Aronia juice and soy milk mixed at a volume ratio of 6: 4 to 7: 3 has remarkably improved pungent taste peculiar to Aronia, and significantly improved sour and bitter taste, Respectively. Further, since the mixture does not show cytotoxicity and remarkably reduces the amount of NO produced, it is highly useful as a functional beverage and / or a functional sauce composition exhibiting anti-inflammatory effects and can be applied to various other anti-inflammatory foods .

The present invention will now be described more specifically with reference to the following examples. However, the following examples should not be construed as limiting the scope of the present invention, but should be construed to facilitate understanding of the present invention.

1-1. Aronia  Juice preparation

The raw Aronia was washed in water and washed, and juice was obtained by using a juicer (hydrochloric acid).

1-2. Soy milk preparation

Soy milk that does not contain commercially available additives is selected and purchased.

2-1. Sample preparation for cell experiments

The juice was extracted with 70% ethanol for two hours, and concentrated under reduced pressure at 45 ° C. The resultant was lyophilized (40 ° C, 5 mTorr) to obtain a sample, and the sample name was defined as Aro.

Soy milk was extracted with 70% ethanol for two hours, and then concentrated under reduced pressure at 45 ° C. The resultant was lyophilized (40 ° C, 5 mTorr) to obtain a sample, and the sample name was defined as Soy Milk.

A mixture of Aronia juice and soybean milk was mixed at a ratio of 6: 4, and the mixture was extracted with 70% ethanol for two hours. The mixture was concentrated under reduced pressure at 45 ° C and the resultant was lyophilized (40 ° C, 5 mTorr) Respectively.

The extracts were lyophilized (40 ° C., 5 mTorr) and the samples were named AS 73 (3) and AS 73 (3) Respectively.

2-2. Cytotoxicity experiment

To obtain mouse peritoneal macrophages, 5% thioglychollate was injected intraperitoneally to C57BL / 6 6 week old male mice. After 3 days, cervical dislocation was sacrificed and DMEM medium was injected into abdominal cavity to obtain peritoneal macrophages Respectively. The cells were cultured in a 24-well plate at a concentration of 5 x 10 < ⁵ > After 24 hours, the cells were treated with 5 mg / ml of MTT reagent, and the formazan crystal formed after 8 hours was dissolved in DMSO. The absorbance was measured at a wavelength of 540 nm to compare cell viability.

As a result, as shown in Fig. 1, the Aronia-containing soymilk samples (AS64 and AS73) showed no toxicity to mouse peritoneal macrophages at all the concentrations tested (0.5, 5, 50 and 500 / / ml).

Measurement of nitric oxide (NO) production

To obtain mouse peritoneal macrophages, C57BL / 6 male mice were injected with 5% thioglychollate for 3 days, sacrificed by cervical dislocation and injected into DMEM medium to obtain peritoneal macrophages. 24 ah well culture at a concentration of 5 × 10 ⁵ to the plate, and different concentrations (0.05, 0.5, 5 or 50 mg / ml) Catalonia juice extract (Aro), soybean milk extract (Soy Milk) and Chokeberry juice-containing soy milk extract ( AS 64 or AS 73). After 4 hours, lipopolysaccharide (LPS) was treated to induce NO production. After 48 hours, absorbance was measured at 540 nm wavelength through Griess test method to compare NO production.

As a result, as shown in FIG. 2, the degree of NO production was increased by LPS, and the Aro treatment group, Soy Milk treatment group, Aronia-containing soy milk 6: 4 treatment group (AS 64) (AS 73) treated with 7: 3 soybean milk.

Aronia  Sensory evaluation of soybean milk

A beverage (test sphere) mixed with Aronia juice and soy milk in a volume ratio of 6: 4 was prepared and sensory evaluation was carried out on 20 sensory evaluation personnel trained from 20 to 30 years old. As a control, 100% beverages of Aronia juice were measured on a 7-point scale for 6 items such as color, flavor, acidity, bitter taste, bitter taste and overall acceptability. The scores used for the sensory evaluation were evaluated as 1 point: very poor to 7 points: very good and 1 point for sour, bitter and bitter taste: very weak to 7 points: And the evaluation results are shown in a graph in FIG. 3 by calculating an average value.

As shown in Fig. 3, in the astringent taste item which is the most problematic in the intake of astonia, the test group (Aronia soju beverage) was improved to 4, and the bitterness and sourness were significantly improved Respectively.

Hereinafter, the production examples of the functional beverage and the functional sauce containing the Aronia juice and soybean milk of the present invention are described, but the production examples of the present invention are not limited thereto.

Manufacturing example  1. Manufacture of functional beverages

Functional beverages were prepared with the compositions shown in Table 1 below.

ingredient Content (% by weight) Aronia juice and soy milk mixture (6: 4 v / v) 90 Liquid fructose 6 Citric acid 0.1 Sodium citrate 0.2 Malic acid 0.05 Vitamin C 0.1 Xylitol 2 Sugar 3 Blueberry juice 0.1 to 5 Strawberry juice 0.1 to 5 Purified water Balance Sum 100

Manufacturing example  2. Preparation of Salad Sauce

Salad sauce was prepared at the blending ratio shown in Table 2 below.

ingredient Content (% by weight) Aronia juice and soy milk mixture (7: 3 v / v) 35 Pomegranate 22 Onion juice 10 olive oil 13 Garlic juice 4.3 Purified salt 3.3 Black soldier 3 Xanthan gum 0.4 honey 3 Purified water 6 Sum 100

Claims (4)

An anti-inflammatory functional drink with improved flavor, containing Aronia juice and soy milk. The anti-inflammatory functional beverage according to claim 1, wherein the Aronia juice and soy milk are contained in a volume ratio of 6: 4 to 7: 3.  An antiinflammatory sauce composition with improved flavor, comprising Aronia juice and soy milk. 4. The composition of claim 3, wherein the Aronia juice and soy milk are contained in a volume ratio of 6: 4 to 7: 3.

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