KR20180112441A - A process for producing mixed beverage comprising extracts of blueberry and garlic - Google Patents
A process for producing mixed beverage comprising extracts of blueberry and garlic Download PDFInfo
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- KR20180112441A KR20180112441A KR1020170043524A KR20170043524A KR20180112441A KR 20180112441 A KR20180112441 A KR 20180112441A KR 1020170043524 A KR1020170043524 A KR 1020170043524A KR 20170043524 A KR20170043524 A KR 20170043524A KR 20180112441 A KR20180112441 A KR 20180112441A
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- South Korea
- Prior art keywords
- garlic
- concentrate
- blueberry
- bricks
- weight
- Prior art date
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- 235000012239 silicon dioxide Nutrition 0.000 description 1
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
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- 238000003786 synthesis reaction Methods 0.000 description 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
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- Polymers & Plastics (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
Description
본 발명은 마늘과 블루베리의 추출물을 포함하는 혼합음료의 제조방법에 관한 것으로, 보다 구체적으로는 추가의 첨가물 없이도 블루베리의 안토시안 색소가 안정화되고 혈행개선 기능이 있는 마늘과 블루베리의 추출물을 포함하는 혼합음료의 제조방법 및 그 방법으로 제조된 혼합음료에 관한 것이다.The present invention relates to a method for preparing a mixed beverage comprising garlic and blueberry extract, more specifically, an extract of garlic and blueberry, which stabilizes the anthocyanin pigment of blueberry and has blood circulation improving function without further additives And a mixed beverage produced by the method.
블루베리는 진달래과 산앵두나무(Vaccinium)속에 속하는 북아메리카 원산의 활엽 또는 상록성 과수로서 대부분 키가 낮게 자라는 관목형이나 일부 품종은 성목으로 성장시 수고가 5m에 달하기도 한다. 이 속에 속하는 우리나라에서 자생하는 나무로는 들쭉나무, 산앵두나무, 월귤, 정금나무 등이 있다. 현재 재배되고 있는 블루베리는 1900년대 초반 미국 농무성에서 북미에 자생하고 있는 야생종을 개량하여 우량품종을 육성한 것으로 푸른 열매가 아름답고 맛이 좋아서 ‘블루베리’라 불리게 되었다고 한다. 20세기 초 미국에서는 국가적 사업으로 블루베리의 품종개량과 연구를 시작하였으며 이와 더불어 관련 가공산업이 발전한 큰 계기가 되었다. 블루베리는 뉴욕타임지가 선정한 세계 10대 슈퍼 푸드 중 하나로, 현재 국내에서 시판되고 있는 블루베리 종은 주로 하이부시 블루베리(V. corymbosum), 로우부시(V. angustifolium), 레빗아이 블루베리(V. ashei)이다. 블루베리가 함유하고 있는 안토시안, 플라보노이드, 라이코펜은 항산화능, 시력강화, 면역시스템증진 및 뇌졸중 방지에 효과가 뛰어난 것으로 알려져있다.Blueberries are broad-leaved or evergreen fruit trees of North American origin belonging to the genus Azalea and Vaccinium. Most of them are shrubs that grow low in height, but some cultivars grow up to 5m in gender. The trees that are native to Korea include blueberry trees, blueberry trees, manganese trees, and pure gold trees. The blueberries that are grown now are said to have been called 'blueberries' in the early 1900s when the US Department of Agriculture raised wild species in North America and cultivated good varieties. At the beginning of the 20th century, in the United States, it began to improve and study blueberries as a national business, and the related processing industry became a great opportunity for development. Blueberries are one of the world's top ten superfoods selected by the New York Times. Blueberries currently on the market are mainly high-berry blueberries ( V. corymbosum ), lowbush ( V. angustifolium ), levitia blueberries V. ashei ). Blueberries contain antioxidants, flavonoids and lycopene, which are known to have excellent antioxidant properties, enhanced vision, immune system enhancement and stroke prevention.
블루베리에는 푸른색으로 상징되는 안토시안 색소, 새콤달콤한 당분, 점성이 있는 팩틴이 포함되어 있으며, 은은한 향기가 나는 특징이 있다. 또한 블루베리에는 식이섬유가 100 g 당 4.5 g 내외로 함유되어 있으며, 칼슘, 철, 망간 등도 많이 함유되어 있는 특징이 있다. 블루베리 성숙과실에는 생리활성 물질인 안토시아닌(anthocyanin) 및 레스베라톨(resveratrol) 등이 다량 함유되어 있어 항산화, 항당뇨 및 항암작용이 우수할 뿐 아니라 로돕신 재합성 작용의 활성화를 촉진하여 눈의 피로를 풀어주고 시야를 맑아지게 하는 등 눈 건강에도 효과적인 것으로 알려져 있다. 특히, 플라보노이드 및 페놀산 등의 식물성 화학물질(phytochemical)이 풍부하여 활성산소를 억제하는 항산화 작용과 노화방지 및 질병예방에 효능이 있는 것으로 보고되고 있다. Blueberries contain anthocyanin color, sour sweet sugar and viscous pectin, which are blue in color, and are characterized by a subtle scent. In addition, blueberries contain about 4.5 g of dietary fiber per 100 g, and calcium, iron, and manganese are also included. Blueberry mature fruits contain a large amount of physiologically active anthocyanin and resveratrol, which not only excel in antioxidant, anti-diabetic and anti-cancer effects, but also promote activation of rhodopsin re-synthesis, It is known that it is effective for eye health such as solving the problem and clearing the field of vision. Particularly, phytochemicals such as flavonoids and phenolic acids are abundant, and it is reported that they are effective for antioxidant, anti-aging and disease prevention which inhibit active oxygen.
블루베리 또는 아로니아를 이용한 음료와 관련된 선행기술로서, 대한민국 등록특허 제10-1220135호에서는 항산화기능을 갖는 블루베리 음료 프리믹스 조성물의 제조방법을 기술하였다. 이 방법은 블루베리, 구연산나트륨, 사과산, 이산화규소, 향 및 잔부의 당류를 혼합하여 혼합물을 얻은 후, 수분함량이 0.1 ~ 1 중량％가 되도록 건조시켜 입자크기가 0.01 ~ 0.1 ㎜가 되도록 분리하는 것을 특징으로 하며, 이 방법에서는 별도의 첨가물이 함유된다.As a prior art related to beverages using blueberry or aronia, Korean Patent No. 10-1220135 describes a method for preparing a blueberry beverage premix composition having an antioxidative function. In this method, a mixture is obtained by mixing blue berries, sodium citrate, malic acid, silicon dioxide, fragrance and saccharides of the remainder, and the mixture is then dried to a moisture content of 0.1 to 1 wt% And in this method, a separate additive is contained.
대한민국 등록특허 제10-1293715호는 블루베리를 이용한 기능성 발효주의 제조방법에 관한 것으로서, 블루베리 과실을 파쇄 및 압착하여 과즙을 제조하고, 과실주 효모와 설탕을 첨가하여 저온에서 발효시키며, 메타중아황산칼륨 및 효모 침강제인 젤라틴을 이용하여 발효를 인위적으로 중단시켜 과실주 중 당분을 잔류시켜 블루베리 발효주를 제조하는 것을 특징으로 한다.Korean Patent No. 10-1293715 relates to a method for producing a functional fermented beverage using blueberry, wherein the blueberry fruit is crushed and pressed to prepare a juice, fermented at low temperature by adding fruit juice yeast and sugar, Potassium fermentation is artificially stopped by using gelatin as a precipitant of yeast, and the sugar in the fruit wine is remained to produce a blueberry fermented beverage.
또한 대한민국 등록특허 제10-1438792호는 블루베리의 추출 방법, 블루베리 함유 음료 및 정제의 제조 방법에 관한 것으로서, 블루베리의 유효성분 섭취가 용이한 음료 및 정제 형태로 제조하되 오렌지 및 양파 추출물을 첨가하여 비타민류와 기타 영양성분을 같이 섭취할 수 있도록 한 것을 특징으로 한다.Korean Patent No. 10-1438792 discloses a method of extracting blueberries, a method of preparing blueberries-containing beverages and tablets, and a method of preparing blueberries, which are prepared in the form of beverages and tablets in which the active ingredient of blueberries is easily ingested, And can be supplemented with vitamins and other nutritional components.
이외에도 블루베리 발효기술에 관한 것으로 블루베리-사과 혼합 발효식초(대한민국 공개특허 제10-2009-0036366호) 및 블루베리를 이용한 기능성 발효주의 제조방법(대한민국 등록특허 제10-1293715호) 등이 개시되어 있다.In addition, concerning the blueberry fermentation technology, a blueberry-apple mixed fermentation vinegar (Korean Patent Laid-Open No. 10-2009-0036366) and a process for producing a functional fermented wine using blueberry (Korea Patent No. 10-1293715) .
마늘은 세포의 활력을 증진시키고 혈액순환을 개선시키는 등 강정(强精), 강장(强壯)작용과 더불어 살균·해독작용을 가지며, 항암, 항염증 효과가 있는 것으로 알려진 기능식품이다. 이러한 마늘은 생으로 섭취하는 것이 영양 및 그 효과면에서 가장 바람직하나, 마늘 특유의 냄새와 매운맛으로 인해 생으로 섭취하기가 상당히 곤란하다. 따라서 마늘을 편리하게 섭취할 수 있도록 하는 마늘의 가공방법들이 제안되고 있다.Garlic is a functional food which is known to have anticancer and anti-inflammatory effect, which has a gangjeong (强 精) action and a sterilization / detoxifying action, such as improving cell vitality and improving blood circulation. Such garlic is most preferred in terms of nutrition and its effect, but it is very difficult to ingest garlic because of its unique smell and spicy taste. Thus, garlic processing methods are proposed that allow easy ingestion of garlic.
또한, 마늘의 유효성분들은 대부분 황을 함유하는 황 화합물로, 마늘 그자체로는 나쁜 냄새가 없지만 마늘 표면에 상처가 생기거나 다지거나 마쇄시 그 특유의 냄새가 발생한다. 즉, 마늘에 함유된 알리나제(allinase)가 산소와 접촉하여 작용함으로써 마늘 중의 알린이 냄새가 나는 알리신으로 변화하기 때문이다. 이 알리나제라고 하는 효소를 불활성화시키면 마늘 특유의 강한 냄새는 나지 않으나 알린은 체내에서 알리신으로 변환된다. 이는 체내에 비타민 B6가 알리나제를 대신하고 있기 때문이며 이렇게 알린이 알리신으로 변환되면 여러 가지 물질과 결합하여 다양한 화합물이 생성된다. 마늘의 알리신은 건강을 유지하고 증진하는 효과, 즉 암에서부터 감기까지 다양하고도 많은 병을 예방, 치료하는 효과를 비롯하여 미용효과, 진통효과, 해독효과(살균)가 있는가 하면, 체온이나 혈압 등의 생리기능을 언제나 일정하게 하는 항상성(恒常性) 유지 역할 및 균형 있게 유지하는 종합적인 효과도 있는 것으로 알려져있다. In addition, the active ingredients of garlic are sulfur compounds containing mostly sulfur. Garlic itself has no bad odor, but the garlic surface has a characteristic odor when it is scratched, scratched or polished. In other words, the allinase contained in garlic is in contact with oxygen, so that allin in garlic turns into smell of allysine. Inactivation of this enzyme, called alinase, does not result in a strong odor of garlic, but Alin is converted to allysine in the body. This is because vitamin B6 replaces alinase in the body, and when Algin is converted into Allysine, various compounds are formed by binding with various substances. Alicin in garlic has the effect of maintaining and promoting health, that is, the effect of preventing and treating various diseases ranging from cancer to cold, as well as cosmetic effect, analgesic effect, detoxifying effect (sterilization) It is known that there is also a comprehensive effect of maintaining homeostasis that keeps the physiological function constant at all times and keeping it balanced.
마늘과 관련한 특허기술들은 주로 마늘취 감소에 초점이 맞추어진 기술과 유효성분을 증가시키는 기술로 분류할 수 있다. 대한민국 등록특허 제10-0763491호는 마늘취가 감소된 마늘제제 및 마늘 음료에 관한 것으로, 마늘을 함유하는 식품에서 문제시되던 마늘취의 제거를 위한 연구수행 중 마늘에 죽염, 생강, 감초를 첨가한 결과 마늘취가 현저하게 감소되는 마늘제재와 음료를 제조할 수 있는 것을 기술하였다. The patented technologies relating to garlic can be categorized as a technique focused on reducing garlic odor and a technique increasing the active ingredient. Korean Patent No. 10-0763491 relates to a garlic preparation and a garlic drink reduced in garlic odor and a method for removing garlic odor which is problematic in a garlic-containing food, comprising the steps of adding bamboo salt, ginger and licorice to garlic The results described garlic preparations and beverages which can significantly reduce garlic odor.
대한민국 등록특허 제10-1247635호에서는 마늘을 동결건조하고 분쇄하는 분말화 단계; 및 상기 마늘분말에 음료 제조용 부재료 및 물과 혼합하는 단계를 포함하는 마늘분말 부유 음료의 제조에 있어서, 상기 마늘 재료의 분말화는 마늘을 분쇄하고 70~110 메쉬(mesh)의 체망으로 여과하여 마늘분말을 생성하는 것을 특징으로 하는 마늘분말 부유 음료의 제조방법 및 그 제조된 마늘분말 부유 음료를 개시하였다. Korean Patent Registration No. 10-1247635 discloses a method for producing a garlic powder by lyophilizing and pulverizing garlic; And mixing the garlic powder with a material for beverage making and water, wherein the powdering of the garlic material is carried out by pulverizing the garlic and filtering the powdered garlic with 70-110 mesh mesh to obtain garlic powder, The present invention relates to a method for producing a garlic powder floating beverage characterized in that a powder is produced and a garlic powder floating beverage prepared therefrom.
또한, 대한민국 등록특허 제10-1529668호는 S-알릴-시스테인(SAC) 함량이 높은 생마늘 추출물, 그 제조방법 및 이를 포함하는 음료에 관한 것으로, 보다 상세하게는 생마늘을 효소 분해하여 마늘의 냄새를 효율적으로 제거하고 SAC 함량이 높은 생마늘 추출물, 그 제조방법 및 이를 포함하는 음료에 관한 것이다. Korean Patent No. 10-1529668 discloses a fresh garlic extract having a high content of S-allyl-cysteine (SAC), a process for preparing the same, and a drink containing the same. More specifically, The present invention relates to a raw garlic extract which is efficiently removed and has a high SAC content, a process for producing the same, and beverages containing the same.
상기한 바와 같이, 다양한 기능성을 지니는 마늘을 음료화하여 섭취함으로써 건강을 유지증진시키고자 할 때 관련 제품은 마늘 특유의 냄새를 강하게 감지할 수 없는 수준으로 감소시키기 위한 기술의 적용이 필수적으로 요구된다. As described above, when it is desired to maintain and maintain health by drinking garlic having various functions and consuming it, it is essential to apply the technology for reducing the specific odor of garlic to a level that can not be perceived strongly .
마늘 음료 개발에 있어서 마늘 냄새를 제거하기 위하여 마늘의 향취보다 강하거나 비슷한 재료를 사용하는 제안들이 있으나 이러한 혼합은 마늘의 향취를 더욱 강해지게 하거나 다른 재료의 향취로 인하여 제품의 차별성이 없어지는 단점이 있다. In the development of garlic beverages, there are proposals to use stronger or similar materials than the fragrance of garlic in order to remove the smell of garlic. However, such a mixture has the disadvantage that the fragrance of the garlic becomes stronger or the differentiation of the product is lost due to the fragrance of other materials have.
블루베리는 상큼하고 달콤한 맛을 연상시키지만 실제로 블루베리 추출물의 당도는 낮은 편이며, 유효성분으로 다량의 안토시안이 함유되어 있으나 빛이나 산소와의 접촉, 열처리에 따라 안토시안이 쉽게 파괴되기 때문에 가공유통 중에 탈색되거나 항산화 활성 등이 줄어드는 단점이 있다.Blueberries are reminiscent of fresh and sweet flavors. Actually, the sugar content of blueberry extracts is low, and it contains a large amount of anthocyanin as an active ingredient. However, since anthocyanin is easily destroyed by contact with light or oxygen and heat treatment, Or antioxidant activity is reduced.
마늘과 블루베리는 많은 장점과 기능성을 지니는 식품들이지만 각기 단점도 지니고 있는 바, 이에 본 발명자들은 마늘과 블루베리를 혼합함으로써 각각의 단점이 상호보완되는 동시에 기능성이 상호상승될 수 있는 것에 착안하여 혈행개선 기능성이 강화되고 맛이나 향미가 개선되며 안토시안 색소가 안정화된 혼합음료를 완성하기에 이르렀다. Garlic and blueberry are foods having many merits and functionalities, but they also have disadvantages. Thus, by mixing garlic and blueberry, each of the disadvantages of the garlic and blueberry can be complemented, and at the same time, The perfusion improving function is enhanced, the taste and flavor are improved, and the mixed drink in which the anthocyanin pigment is stabilized has been completed.
본 발명의 목적은 항산화, 항암 및 면역증진 효능을 갖는 블루베리와 강정, 강장 작용과 더불어 살균 및 해독 작용을 갖는 마늘의 추출물을 상호보완적으로 혼합함으로써 블루베리의 생리활성물질인 안토시안을 안정화하고 마늘 특유의 냄새가 저감된 마늘과 블루베리 추출물을 함유하는 혼합음료의 제조방법을 제공하는 것이다.The object of the present invention is to stabilize antioxidant, a physiologically active substance of blueberry, by mixing complementary antioxidant, anticancer and immunomodulatory effects of blueberries, gangjeongs, and garlic extracts having sterilizing and detoxifying action, And a method for producing a mixed beverage containing garlic and a blueberry extract in which garlic-specific odor is reduced.
또한, 본 발명의 목적은 상기한 방법으로 제조되는, 음료로서의 기호성이 우수하고 혈행기능 개선 작용을 갖는 마늘과 블루베리 추출물을 함유하는 혼합음료를 제공하는 것이다.It is also an object of the present invention to provide a mixed beverage containing garlic and blueberry extract, which is produced by the above-described method and has excellent palatability as a beverage and has a blood circulation improving function.
상기한 본 발명의 목적에 따라, 본 발명은According to the object of the present invention described above,
1) 마늘을 90 내지 100℃에서 증숙하여 마쇄하고 마늘의 중량에 대하여 5 내지 10배의 물을 첨가한 후, 여기에 마늘 가수물의 중량 대비 0.3 내지 1 중량%의 효소를 첨가하여 효소분해하고, 효소분해된 마늘 가수물을 열수추출하고 농축하여 마늘 농축액을 제조하는 단계;1) The garlic is matured at 90 to 100 DEG C and ground, and 5 to 10 times of water is added to the weight of the garlic. The enzyme is decomposed by the addition of 0.3 to 1% by weight of enzyme to the weight of the garlic hydrate, Extracting and hydrolyzing the enzymatically decomposed garlic hydrothermal material to prepare a garlic concentrate;
2) 블루베리를 마쇄하고 블루베리 중량에 대하여 5 내지 10배의 물을 첨가한 후, 여기에 블루베리 가수물의 중량에 대하여 0.3 내지 1 중량%의 효소를 첨가하여 효소분해하고, 효소분해된 블루베리 가수물을 열수추출하고 농축하여 블루베리 농축액을 제조하는 단계; 및2) The blueberries are ground, and 5 to 10 times of water is added to the weight of the blueberries. Then, the enzyme is decomposed by adding 0.3 to 1% by weight of enzyme to the weight of the blueberry hydrate, Extracting the berry syrupy water with hot water and concentrating it to prepare a blueberry concentrate; And
3) 단계 1)과 단계 2)에서 각각 제조된 마늘 농축액과 블루베리 농축액을 2:8 내지 3:7의 중량 비율로 혼합하여 마늘과 블루베리 농축액을 함유하는 혼합음료를 제조하는 방법으로 이루어진다.3) Mixing the garlic concentrate and blueberry concentrate prepared in steps 1) and 2) at a weight ratio of 2: 8 to 3: 7 to prepare a mixed beverage containing garlic and blueberry concentrate.
본 발명의 일 실시예에 있어서, 마늘 및 블루베리의 효소분해를 위해 첨가되는 효소는 알칼라제, 푼가밀(Fungamyl), 셀룰라제, 글루코아밀라제 및 비스코자임으로 이루어진 군에서 2종 이상을 선택하여 사용할 수 있다.In one embodiment of the present invention, the enzyme added for the enzymatic decomposition of garlic and blueberry is selected from two or more kinds selected from the group consisting of alcalase, Fungamyl, cellulase, glucoamylase and viscose Can be used.
본 발명의 일 실시예에 있어서, 효소분해된 마늘은 열수추출 및 농축에 의해 20 내지 30 브릭스(brix) 농도의 마늘 농축액으로 제조되는 것을 특징으로 한다.In one embodiment of the present invention, the enzymatically decomposed garlic is characterized by being prepared by hot water extraction and concentration into a garlic concentrate having a brix concentration of 20 to 30 brix.
본 발명의 일 실시예에 있어서, 효소분해된 블루베리는 열수추출 및 농축에 의해 10 내지 20 브릭스 농도의 블루베리 농축액으로 제조되는 것을 특징으로 한다.In one embodiment of the present invention, the enzymatically degraded blueberry is characterized by being prepared from a blueberry concentrate having a concentration of 10 to 20 Bricks by hot water extraction and concentration.
본 발명의 일 실시예에 있어서, 본 혼합음료는 20 브릭스의 마늘 농축액과 10 브릭스의 블루베리 농축액을 3:7의 중량비율로 포함하는 것을 특징으로 한다.In one embodiment of the present invention, the present mixed beverage is characterized by containing 20 Bricks of garlic concentrate and 10 Bricks of blueberry concentrate in a weight ratio of 3: 7.
상기한 과제의 해결 수단에 따른 본 발명의 마늘 및 블루베리 추출농축액을 함유하는 혼합음료의 제조방법은 블루베리의 과일향으로 마늘 냄새를 상쇄하고 마늘 농축액을 혼입하여 블루베리의 감미를 증대함으로써 마늘 농축액과 블루베리 농축액의 상호작용에 의해 풍미가 개선되고 음용이 용이한 음료를 제공할 수 있다. 또한, 이렇게 제조된 본 발명에 따른 마늘과 블루베리 농축액의 혼합음료는 마늘 농축액을 사용하여 비타민 C, 구연산 등의 합성 첨가물 없이 블루베리의 안토시안 색소를 안정화할 수 있을 뿐만 아니라 혈행개선 기능과 체력 증강에도 도움이 되는 효과가 있다. The method for producing a mixed beverage containing garlic and blueberry extract concentrate according to the solution means of the present invention is characterized in that the smell of garlic is offset by the fruit flavor of blueberry and the garlic concentrate is mixed to increase the sweetness of blueberry, It is possible to provide a beverage having improved flavor and easy to drink due to the interaction between the concentrate and the blueberry concentrate. In addition, the mixed beverage of the garlic and blueberry concentrate according to the present invention can stabilize the anthocyanin pigment of blueberry without using the synthetic additive such as vitamin C and citric acid by using the garlic concentrate, There is also an effect that is helpful.
도 1은 본 발명의 방법에 따라 제조된 마늘과 블루베리 추출농축액을 포함하는 혼합음료의 기호도에 대한 관능평가 결과를 나타낸 정성적 데이터 분석(QDA) 다이아그램이다; 혼합음료 1은 20 브릭스(brix) 마늘 추출농축액 : 10 브릭스 블루베리 추출농축액 = 10:90 중량비, 혼합음료 2는 20 브릭스 마늘 추출농축액 : 10 브릭스 블루베리 추출농축액 = 20:80 중량비, 혼합음료 3은 20 브릭스 마늘 추출농축액 : 10 브릭스 블루베리 추출농축액 = 30:70 중량비, 혼합음료 4는 20 브릭스 마늘 추출농축액 : 10 브릭스 블루베리 추출농축액 = 40:60 중량비, 혼합음료 5는 20 브릭스 마늘 추출농축액 : 10 브릭스 블루베리 추출농축액 = 50:50 중량비의 음료.1 is a qualitative data analysis (QDA) diagram showing the results of sensory evaluation of the preference of a mixed beverage comprising garlic and blueberry extract concentrate prepared according to the method of the present invention; Mixed Beverage 1: 20 Brix garlic extract Concentrate: 10 Brix Blueberry Extract Concentrate = 10:90 Weight ratio, Mixed Beverage 2: 20 Bricks Garlic Extract Concentrate: 10 Bricks Blueberry Extract Concentrate = 20:80 weight ratio, Mixed
이하, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본 발명의 실시형태를 들어 본 발명을 상세히 설명한다. 본 발명의 실시형태는 당분야에서 통상적인 지식을 가진 자에게 본 발명을 더욱 완전하게 설명하기 위해서 제공되는 것이다. 따라서, 본 발명의 실시형태는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 이하에서 설명하는 실시형태에 한정되는 것은 아니다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below.
본 발명의 명세서 전체에서, 어떤 부분이 어떤 구성요소를 “포함”한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성요소를 더 포함하는 것을 의미한다.Throughout the description of the present invention, when a section is referred to as " including " an element, it does not exclude other elements, but includes other elements as well, unless specifically stated otherwise.
본 발명의 명세서 전체에서, 어떤 단계가 다른 단계와 “상에”또는 “전에”위치하고 있다고 할 때, 이는 어떤 단계가 다른 단계와 직접적 시계열적인 관계에 있는 경우뿐만 아니라, 각 단계 후의 혼합하는 단계와 같이 두 단계의 순서에 시계열적 순서가 바뀔 수 있는 간접적 시계열적 관계에 있는 경우와 동일한 권리를 포함할 수 있다. 본 발명의 명세서 전체에서 사용되는 용어 “하는 단계”또는 “단계”는 “를 위한 단계”를 의미하지 않는다.In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, this is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed. The term " step " or " step " used throughout the specification does not imply " step for. &Quot;
본 발명의 방법에 의해 제조되는 마늘과 블루베리의 추출농축액을 포함하는 혼합음료는 마늘과 블루베리로부터 얻어진 각각의 추출농축액을 혼합하여 제조된다.The mixed beverage comprising the extract concentrate of garlic and blueberry produced by the method of the present invention is prepared by mixing each extract concentrate obtained from garlic and blueberry.
본 발명에 있어서, 마늘 추출농축액을 얻기 위하여 마늘을 증숙 과정을 거친 후 거칠게 마쇄하고, 마쇄된 마늘에 마늘 중량에 대하여 5 내지 10배의 물을 첨가한다. 본 발명의 방법에서 마늘의 증숙은 90 내지 100℃의 온도에서 20 내지 30분 동안 스팀처리하는 것으로 이루어지며, 바람직하게 이 과정에서 증숙기를 사용할 수 있다. 본 발명에 따라 증숙된 마늘은 매운 맛이 제거되고 마늘에 함유된 효소인 알리나제(allinase)가 불활성화되어 마늘취를 저감할 수 있다. 증숙하여 마쇄된 마늘에, 마늘 중량에 대해 5 내지 10배의 물과 효소를 첨가하여 효소분해를 수행한다. 본 발명에 따라 마늘을 증숙하고 거칠게 마쇄하면 효소에 의한 분해가 용이하여 추후 추출과정에서 마늘의 유효성분인 SAC의 추출 효율을 증가시키고 당도 또한 높일 수 있다. In the present invention, in order to obtain a garlic extract concentrate, the garlic is subjected to a steaming process and then roughly ground, and 5 to 10 times the weight of garlic is added to the ground garlic. In the method of the present invention, the steaming of garlic is carried out by steam treatment at a temperature of 90 to 100 ° C for 20 to 30 minutes, and preferably the steaming machine can be used in this process. According to the present invention, the garlic which has been cooked is removed from the spicy taste and allinase, which is an enzyme contained in garlic, is inactivated to reduce garlic odor. The enzyme decomposition is carried out by adding 5 to 10 times of water and an enzyme to the garlic which has been matured and matured, to the weight of garlic. According to the present invention, when the garlic is matured and roughly ground, it is easily decomposed by the enzyme, so that the extraction efficiency of SAC, which is an effective ingredient of garlic, can be increased and the sugar content can be increased.
본 발명에 있어서, 마늘의 효소분해를 위한 효소는 알칼라제, 푼가밀(Fungamyl), 셀룰라제, 글루코아밀라제 및 비스코자임으로 이루어진 군에서 2종 이상을 선택하여, 바람직하게 가수물의 중량에 대하여 0.3 내지 1중량%의 양으로 첨가하여 사용할 수 있다. 본 발명에 따른 마늘의 효소분해는 황 화합물의 수율을 높이고 탄수화물 및 섬유소의 분해를 촉진하여 목적하는 성분의 추출 수율을 높일 수 있고 당도 또한 증가시킬 수 있다. 이 때, 효소의 양이 0.3 중량% 미만일 경우에는 효소 분해 시간이 길어지고 추출 수율이 낮은 단점이 있고, 1중량%를 초과할 경우 효수 분해 시간과 수율에 큰 차이가 없다.In the present invention, enzymes for enzymatic degradation of garlic are selected from two or more of the group consisting of alkaline, fungamyl, cellulase, glucoamylase and viscose, and preferably 0.3 By weight to 1% by weight. The enzymatic digestion of garlic according to the present invention increases the yield of sulfur compounds and accelerates the decomposition of carbohydrates and fibrils, thereby increasing the extraction yield of the desired components and increasing the sugar content. If the amount of the enzyme is less than 0.3% by weight, the enzyme decomposition time is long and the extraction yield is low. If the amount is more than 1% by weight, there is no significant difference in the digestion time and yield.
본 발명에 따라, 마쇄된 마늘에 물과 효소를 첨가하여 효소분해 공정을 거쳐서 얻어진 마늘의 효소분해물은 추출, 예를 들어 90 내지 100℃에서, 바람직하게 5 내지 6시간 추출, 바람직하게 열수추출하고, 이어서 20 내지 30 브릭스의 농도로 농축한다. 이렇게 농축하여 얻어진 20 내지 30 브릭스의 마늘 추출물을 혼합음료의 원료로서 사용한다.According to the present invention, the enzymatic hydrolyzate of garlic obtained by adding water and enzyme to the ground garlic is subjected to an enzymatic hydrolysis process and then extracted, for example, at 90 to 100 ° C, preferably for 5 to 6 hours, , And then concentrated to a concentration of 20 to 30 Bricks. The concentrated garlic extract of 20 to 30 Bricks is used as a raw material for mixed beverages.
본 발명에 있어서, 블루베리 추출농축액의 제조는 먼저 불루베리를 거칠게 마쇄하고, 여기에 블루베리 중량에 대하여 5 내지 10배의 물을 첨가한 다음, 효소를 첨가하여 효소분해하는 것으로 이루어진다. 블루베리를 거칠게 마쇄함에 따라 블루베리 껍질의 조직이 파괴되어 안토시안 색소의 추출이 용이해지고 효소분해의 효율을 더 높일 수 있다.In the present invention, the blueberry extract concentrate is prepared by roughly grinding the blueberry, adding 5 to 10 times water to the blueberry weight, and then adding the enzyme to the enzyme to decompose the blueberry. As the blueberry is roughly crushed, the tissue of the blueberry bark is destroyed, and the extraction of the anthocyanin pigment becomes easy, and the efficiency of the enzyme decomposition can be further improved.
본 발명에 있어서, 블루베리의 효소분해를 위한 효소는 알칼라제, 푼가밀(Fungamyl), 셀룰라제, 글루코아밀라제 및 비스코자임으로 이루어진 군에서 2종 이상을 선택하여, 바람직하게 가수물의 중량에 대하여 0.3 내지 1중량%의 양으로 첨가하여 사용할 수 있다. 본 발명에 따른 블루베리의 효소분해는 블루베리에 함유된 탄수화물 및 섬유소의 분해를 촉진하여 목적하는 성분의 추출 수율을 높일 수 있고 당도 또한 증가시킬 수 있다. 이 때, 효소의 양이 0.3 중량% 미만일 경우에는 효소 활성을 나타내지 못하며, 1중량%를 초과할 경우 1중량% 이상의 효과를 얻을 수 없다.In the present invention, the enzyme for enzymatic hydrolysis of blueberries is preferably selected from the group consisting of alcalase, fungamyl, cellulase, glucoamylase and viscose, May be added in an amount of 0.3 to 1% by weight. The enzymatic hydrolysis of blueberry according to the present invention promotes the decomposition of carbohydrates and fibrin in the blueberry, thereby increasing the extraction yield of the desired components and increasing the sugar content. If the amount of the enzyme is less than 0.3% by weight, the enzyme activity is not exhibited. If the amount is more than 1% by weight, the effect of more than 1% by weight can not be obtained.
본 발명에 따라, 마쇄된 블루베리에 물과 효소를 첨가하여 효소분해 공정을 거쳐서 얻어진 블루베리의 효소분해물은, 예를 들어 80 내지 95℃에서 3시간 이내로 추출한다. 본 발명에 따른 추출에 있어서, 효소분해 공정을 거친 블루베리를 95℃를 초과하는 높은 온도 및/또는 장시간 동안 추출하는 것은 블루베리의 안토시안 색소를 파괴할 수 있다. 이렇게 제조된 블루베리의 추출물을 10 내지 20 브릭스의 농도로 농축하고, 얻어진 10 내지 20 브릭스의 농도로 농축된 블루베리 추출농축액을 혼합음료의 원료로서 사용한다.According to the present invention, the enzymatic hydrolyzate of blueberry obtained by adding water and enzyme to the ground blueberry and subjecting it to enzymatic hydrolysis is extracted at a temperature of, for example, 80 to 95 ° C within 3 hours. In the extraction according to the present invention, extracting the blueberry subjected to the enzymatic decomposition process at a high temperature exceeding 95 캜 and / or for a long time may destroy the anthocyanin pigment of blueberry. The thus-prepared blueberry extract is concentrated to a concentration of 10 to 20 Bricks, and the resulting concentrated blueberry extract at a concentration of 10 to 20 Bricks is used as a raw material for mixed beverages.
상기한 바와 같이 제조된 20 내지 30 브릭스의 마늘 추출농축액과 10 내지 20 브릭스의 블루베리 추출농축액은 2:8 내지 3:7의 중량 비율로 혼합하여 마늘과 블루베리 추출물을 함유하는 혼합음료를 제조할 수 있다.The prepared garlic extract concentrate of 20 to 30 Bricks and the extract of blueberry extract of 10 to 20 Bricks were mixed at a weight ratio of 2: 8 to 3: 7 to prepare a mixed drink containing garlic and blueberry extract can do.
본 발명에 따른 혼합음료에 있어서, 마늘 추출물:블루베리 농축액의 혼합비율은 마늘 농축액의 함량 또는 브릭스 농도에 따라 블루베리 추출물의 함량 또는 브릭스 농도를 조절하여 제조할 수 있다. In the mixed beverage according to the present invention, the mixing ratio of the garlic extract: blueberry concentrate may be adjusted by adjusting the content of the blueberry extract or the Bricks concentration according to the content of the garlic concentrate or the Bricks concentration.
바람직하게, 본 발명에 따른 혼합음료는 20 브릭스의 마늘 추출농축액:10 브릭스 블루베리 추출농축액을 3:7의 중량비로 혼합하여 제조할 수 있다.Preferably, the mixed beverage according to the present invention may be prepared by mixing 20 Bricks of Garlic Extract Concentrate: 10 Bricks Blueberry Extract Concentrate at a weight ratio of 3: 7.
본 발명의 명세서 전체에서 사용된 ‘브릭스(brix)’란 용어는 ‘브릭스 당도’또는 ‘브릭스 농도’라고도 하며 어떤 액체 중에 있는 당의 농도를 정하는 단위로, 용액 100 g 중에 1 g의 당이 녹아 있으면 1 브릭스가 된다. 브릭스는 당도계로 용액의 비중을 측정하거나 굴절계로 용액의 굴절률을 측정하여 결정할 수 있다.The term " brix " used throughout the specification of the present invention is also referred to as " bricks sugar degree " or " bricks concentration ", and is a unit for determining the concentration of a sugar in a liquid. When 1 g of sugar is dissolved in 100 g of a solution Becomes one brick. Bricks can be determined by measuring the specific gravity of the solution or by measuring the refractive index of the solution with a refractometer.
본 발명의 명세서 전체에서 사용된 ‘농축액’이란 용어는 원재료, 예를 들어 마늘 또는 블루베리를 효소로 분해한 후 추출한 추출물을 다시 농축하여 얻어지는 것으로, 본 명세서에서‘농축액’은 ‘추출농축액’과 상호교환적으로 사용될 수 있다.The term 'concentrated liquid' used in the entire specification of the present invention is obtained by decomposing a raw material such as garlic or blueberry into an enzyme and then extracting the extracted liquid again. In this specification, the term 'concentrated liquid' Can be used interchangeably.
본 발명의 명세서 전체에서, ‘혼합음료’라는 용어는 ‘마늘 농축액과 블루베리의 농축액을 포함하는 혼합음료’를 의미한다.Throughout the specification of the present invention, the term " mixed drink " means a mixed drink comprising a garlic concentrate and a concentrate of blueberries.
본 발명의 명세서 전체에서, ‘마늘 농축액과 블루베리의 농축액을 포함하는 음료’‘마늘 농축액과 블루베리의 농축액을 포함하는 혼합음료’또는 ‘마늘과 블루베리 농축액의 혼합음료’는 상호교환적으로 사용될 수 있다.In the entire specification of the present invention, "mixed beverage comprising garlic concentrate and blueberry concentrate", "garlic concentrate and blueberry concentrate" or "mixed beverage of garlic and blueberry concentrate" interchangeably Can be used.
본 발명에 따른 마늘과 블루베리의 농축액을 포함하는 혼합음료의 제조시 플라보노이드 함량은, 마늘보다 블루베리 농축액이 4.8배 높아 블루베리 농축액의 비율이 높아질수록 플라보노이드 함량이 증가하는 반면, 마늘 농축액의 비율이 높아질수록 SAC 등 마늘의 유효성분으로 인해 콜레스테롤 흡착작용이 개선된다. 그러나, 브릭스 농도가 높은 마늘 농축액을 다량으로 사용할 경우, 마늘 냄새가 강해져서 혼합음료의 기호도를 저하시킬 수 있다. 따라서, 바람직하게, 본 발명에 따른 마늘과 블루베리의 농축액을 포함하는 혼합음료는 20 브릭스의 마늘 농축액:10 브릭스의 블루베리 농축액을 2:8, 더욱 바람직하게 3:7의 중량 비율로 혼합한다.The content of flavonoid in the preparation of the mixed beverage containing garlic and blueberry concentrate according to the present invention was 4.8 times higher than that of garlic, and the content of flavonoid increased as the proportion of blueberry concentrate increased, while the content of garlic concentrate Is higher, the cholesterol adsorption action is improved due to the active ingredient of garlic such as SAC. However, when a large amount of garlic concentrate having a high Bricks concentration is used, the smell of garlic becomes strong, which may lower the preference of the mixed beverage. Thus, preferably, the mixed beverage comprising a concentrate of garlic and blueberry according to the present invention is prepared by mixing 20 Bricks of Garlic Concentrate: 10 Bricks of Blueberry Concentrate at a weight ratio of 2: 8, more preferably 3: 7 .
SAC는 숙성된 마늘에 다량 함유되어 있으며, 지난 수년간의 여러 연구를 통하여 항산화, 항염증, 신경보호 및 항암기능 등의 다양한 생리적 활성효과를 갖는 것으로 보고되어 왔다. 특히 역학조사를 통하여 마늘의 섭취와 암 발생률 감소와의 상관관계가 보고된 이후, SAC와 같은 마늘유래 유기 황 화합물이 다양한 유형의 암세포에 대한 특이적 항암작용을 갖는 것으로 밝혀지면서 암의 예방과 치료를 위한 하나의 새로운 식품유래 화학요법제로 주목받고 있다. 또한 마늘 농축액에는 황 함유 화합물이 다량 함유되어 있고 이러한 성분은 혈행개선에 효과가 있다고 알려져 있다. 본 발명의 방법으로 제조되는 혼합음료는 마늘을 효소분해한 후 열수추출하고 농축하므로써 마늘의 유효성분인 SAC의 추출 효율이 증가되어 SAC 함량이 높은 마늘 추출농축액을 포함한다. SAC is abundant in aged garlic and has been reported to have various physiological activity effects such as antioxidation, anti-inflammation, neuroprotection and anti-cancer function through various studies over the past several years. It has been reported that garlic-derived organosulfur compounds, such as SAC, have a specific anti-cancer effect against various types of cancer cells after the correlation between intake of garlic and reduction of cancer incidence has been reported through epidemiological studies. Has been attracting attention as a new food-derived chemotherapeutic agent. Also, garlic concentrate contains a large amount of sulfur-containing compounds, and these components are known to be effective in improving blood circulation. The mixed beverage produced by the method of the present invention includes a garlic extract concentrate having increased SAC content by increasing the extraction efficiency of SAC, which is an active ingredient of garlic, by enzymatic decomposition of garlic, followed by hot water extraction and concentration.
블루베리 음료의 생리활성 물질인 안토시안 색소는 효능뿐만 아니라 기호도를 증진시키는 역할을 한다. 그러나 안토시안 색소는 제품의 제조 공정과 보관 과정 중에 빛, 열 및 pH에 따라 색소가 탈색되어 변색이 일어날 수 있다. 블루베리의 안토시안 색소안정화를 위한 방법으로 기존 연구에서는 비타민 C와 유기산(구연산, 주석산, 사과산)을 첨가하여 pH를 낮추거나 식초를 첨가하는 방법이 사용되고, 더불어 색소고정제로 카복시메틸셀룰로스 또는 사이클로덱스트린을 0.5∼1 중량부를 첨가하여 음료를 제조하는 방법이 사용되고 있다. Anthocyanin, a physiologically active substance in blueberry beverages, not only improves efficacy but also promotes preference. However, the anthocyanin pigment may discolor due to discoloration of the pigment depending on light, heat and pH during the manufacturing process and storage of the product. As a method for stabilizing anthocyanin pigment of blueberry, a method of lowering the pH or adding vinegar by adding vitamin C and organic acids (citric acid, tartaric acid, malic acid) is used, and carboxymethylcellulose or cyclodextrin 0.5 to 1 part by weight per 100 parts by weight of water is added to prepare a beverage.
블루베리의 주요 색소이며 기능성 물질인 안토시안의 잔존율 시험에서, 본 발명에 따른 마늘과 블루베리 농축액의 혼합음료가 비타민 C 또는 구연산을 첨가하였을 때보다 안토시안 잔존율이 더 높은 것을 확인하였다. 따라서, 본 발명의 혼합음료는 추가의 첨가제 없이도 블루베리의 안토시안을 안정적으로 유지할 수 있다.In the residual ratio test of anthocyanin, a major pigment and functional material of blueberry, it was confirmed that the mixed drinks of garlic and blueberry concentrate according to the present invention had a higher residual anthocyanin than when vitamin C or citric acid was added. Therefore, the mixed beverage of the present invention can stably maintain anthocyanin of blueberry without additional additives.
이하, 본 발명을 하기한 실시예에 의해 상세히 설명하였으나 본 발명이 하기 실시예에 의해 반드시 한정되지는 않는다.Hereinafter, the present invention will be described in detail with reference to the following examples. However, the present invention is not limited thereto.
마늘 및 Garlic and 블루베리Blueberries 추출농축액의 제조 Preparation of Extract Concentrate
1) 마늘 추출농축액의 제조1) Preparation of garlic extract concentrate
마늘 2 kg을 90℃의 증숙기에서 20분간 스팀처리한 다음, 거칠게 마쇄하였다. 마쇄된 마늘에 20 L의 물을 가하고 알칼라제와 푼가밀 1:1 혼합물 100 g을 첨가하여 효소분해하였다. 효소분해된 마늘 가수물을 90℃에서 6시간 동안 추출 후 농축하여 30-60 브릭스의 마늘 추출농축액을 제조하였다.2 kg of garlic was steamed at 90 ° C for 20 minutes in a boiling machine, and then roughly ground. 20 L of water was added to the ground garlic, and 100 g of a 1: 1 mixture of an alcalase and a pine grinder was added to perform enzymatic decomposition. The enzymatically digested garlic water was extracted at 90 ° C for 6 hours and then concentrated to produce 30-60 Bricks of garlic extract concentrate.
2) 블루베리 추출농축액의 제조2) Preparation of blueberry extract concentrate
블루베리 2 kg을 거칠게 마쇄하였다. 마쇄된 블루베리에 20 L의 물을 가하고 알칼라제와 푼가밀 1:1 혼합물 100 g을 첨가하여 효소분해하였다. 효소분해된 블루베리 가수물을 90℃에서 6시간 동안 추출 후 농축하여 20-60 브릭스의 블루베리 추출농축액을 제조하였다.2 kg of blueberries were roughly ground. To the milled blueberries, 20 L of water was added, and 100 g of a 1: 1 mixture of alcalase and a pine grinder was added to perform enzymatic decomposition. The enzyme-decomposed blueberry syrup was extracted at 90 ° C for 6 hours and concentrated to prepare a 20-60 Brick extract of blueberry.
마늘 추출농축액과 Garlic extract concentrate and 블루베리Blueberries 추출농축액의 관능평가 Sensory Evaluation of Extract Concentrate
음료로서 적합한 추출농축액의 적정 브릭스를 선정하기 위하여, 실시예 1에서 제조된 마늘과 블루베리의 추출농축액 농도를 각각 5, 10, 20, 30 브릭스로 조절하고, 조절된 브릭스의 용액에 대하여 관능평가를 실시하였다. In order to select a proper Brrix of an extract concentrate suitable as a beverage, the concentrations of extract concentrates of garlic and blueberry prepared in Example 1 were adjusted to 5, 10, 20 and 30 brix, respectively, and the sensory evaluation Respectively.
각 추출물의 관능평가는 20명의 평가자를 대상으로 실시하였으며 제품의 기호도에 가장 영향을 미치는 당도, 색도, 마늘냄새, 전반적인 기호도를 7점 척도법으로 측정하여 결과를 표 1과 도 1에 제공하였다. The sensory evaluation of each extract was performed on 20 evaluators. The sugar, color, garlic smell, and overall preference, which have the most influence on the preference of the product, were measured by the 7 point scale method and the results are shown in Table 1 and FIG.
마늘 추출농축액의 관능평가 결과, 마늘 추출농축액의 농도를 5-30 브릭스로 하였을 때 농도가 증가할수록 당도는 증가하는 경향이 있으며 색도는 20 브릭스 농축액이 3.8로 기호도가 가장 높았고 마늘 냄새는 마늘의 농축 비율이 증가할수록 마늘냄새의 강도가 높았다. 전반적인 기호도에서 5 브릭스 마늘 추출물은 3.2점이었고 20 브릭스 농축액이 5.6으로 가장 높았으며 30 브릭스 농축액은 당도는 높았으나 마늘냄새로 인해 기호도가 더 낮았다. When the concentration of garlic extract concentrate was increased from 5 to 30 brix, the sugar content tended to increase as the concentration of garlic extract concentrate increased. The color intensity of garlic extract concentration was the highest at 20 brix concentration of 3.8, As the ratio increased, the intensity of garlic smell was higher. In general preference, 5 brix of garlic extract was 3.2, 20 brix extract was the highest at 5.6, 30 brix extract had higher sugar content, but lower odor due to garlic odor.
블루베리 추출농축액의 관능평가 결과, 5 브릭스 추출농축액의 당도는 1.2 점으로 아주 낮았고 추출물이 농축됨에 따라 증가하여 30 브릭스에서는 감미의 기호도가 3.9였으나 30 브릭스의 마늘 추출농축액(6.4점)과 비교하면 블루베리 농축액의 감미는 상대적으로 낮았다. 색도에 대한 평가는 10 브릭스 추출농축액이 5.2로 가장 높았는데 이는 블루베리 추출물의 짙은 푸른색이 농축됨에 따라 점차 검은색에 가까워져서 일정 농도 이상 농축될 경우 기호도가 오히려 감소되기 때문으로 생각된다.As a result of the sensory evaluation of blueberry extract concentrate, the sugar content of 5 Brrix extract concentrate was very low at 1.2 points and increased as the extract was concentrated. The degree of preference of sweetness in 30 bricks was 3.9, but compared with that of 30 bricks extract of garlic (6.4 points) The sweetness of the blueberry concentrate was relatively low. The color intensity of blueberry extract was the highest at 10.2 brix extract concentrate. This result suggests that the blueberry extract is gradually blackened as the dark blue color is concentrated, and the degree of preference is lowered when the concentration is above a certain concentration.
관능평가 결과에 따라 마늘 추출농축액은 20 브릭스, 블루베리 추출농축액은 10 브릭스를 적정 농도로 선정하였다. According to the sensory evaluation results, 20 bricks for garlic extract concentrate and 10 bricks for blueberry extract concentrate were selected at appropriate concentration.
추출물garlic
extract
추출물Blueberries
extract
마늘과 Garlic 블루베리의Blueberry 추출농축액을 함유하는 혼합음료의 품질특성 시험 Quality Characteristics Test of Mixed Beverage Containing Extracted Concentrate
실시예 2의 결과에 따라 20 브릭스의 마늘 추출농축액과 10 브릭스의 블루베리 추출농축액을 10:90, 20:80, 30:70, 40:60, 50:50의 중량비율로 혼합하여 음료를 제조한 후 품질 특성을 시험하였다.According to the results of Example 2, 20 bricks of garlic extract concentrate and 10 bricks of blueberry extract concentrate were mixed at a weight ratio of 10:90, 20:80, 30:70, 40:60, 50:50 to prepare a beverage And the quality characteristics were tested.
실험예Experimental Example 1: 페놀 및 플라보노이드 함량 1: phenol and flavonoid content
총 폴리페놀 화합물의 함량은 페놀성 물질이 포스포몰리브덴산(phosphomolybdic acid)과 반응하여 청색을 나타내는 원리를 이용한 폴린-데니스(Folin-Denis)법(Singleton VL와 Rossi JA, 1965)에 따라 측정하였다. 분석 시료액은 추출농축액 3 g을 취해 증류수로 30 mL가 되도록 한 후 잘 용해하여 여과지(No. 2, Advantec, Tokyo, Japan)로 여과한 여액을 사용하였다. 각 시료액 1 mL에 폴린-시오칼테(Ciocalteau) 시약(Sigma Co., St. Louis, MO, USA) 1 mL를 넣고 3분 후 10% Na2CO3 용액 0.5 mL씩을 가한 후 혼합하여 실온의 암실에서 1시간 정치한 다음 분광광도계(Libra S 35, Biochrom, Cambridge, England)를 이용하여 760 nm에서 흡광도를 측정하였다. 표준물질로서 갈릭산(garlic acid, Sigma Co., St. Louis, MO, USA)을 시료와 동일한 방법으로 분석하여 얻은 검량선으로부터 시료의 총 폴리페놀 화합물 함량을 계산하였다.The total polyphenol compound content was measured according to the Folin-Denis method (Singleton VL and Rossi JA, 1965) using the principle that the phenolic material reacts with phosphomolybdic acid to show blue color . The analytical sample solution was prepared by dissolving 3 g of the extract concentrate in distilled water to make 30 mL, and filtering it with a filter paper (No. 2, Advantec, Tokyo, Japan). Add 1 mL of the Ciocalteau reagent (Sigma Co., St. Louis, Mo., USA) to 1 mL of each sample solution, add 0.5 mL of 10% Na 2 CO 3 solution after 3 minutes, Absorbance was measured at 760 nm using a spectrophotometer (Libra S 35, Biochrom, Cambridge, England) after standing for 1 hour in the dark. The total polyphenolic compound content of the sample was calculated from a calibration curve obtained by analyzing garlic acid (Sigma Co., St. Louis, MO, USA) as a standard substance in the same manner as the sample.
플라보노이드 함량은 시료 1 mL에 증류수 1 mL, 10% 질산알루미늄 0.1 mL, 1 M 아세트산칼륨 0.1 mL 및 80% 에탄올 4.3 mL를 차례로 가한 후 혼합하여 실온의 암실에서 40분간 정치한 다음, 분광광도계(Libra S 35, Biochrom, Cambridge, England)로 415 nm에서 흡광도를 측정하였다. 퀘르세틴(Quercetin, Sigma Co., St. Louis, MO, USA)을 표준물질로 하여 얻은 검량선으로부터 총 플라보노이드 함량을 계산하였다. The flavonoid content was determined by adding 1 mL of distilled water, 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1 M potassium acetate and 4.3 mL of 80% ethanol in that order, mixing the solution, and allowing to stand for 40 minutes in a dark room at room temperature. S 35, Biochrom, Cambridge, England) at 415 nm. The total flavonoid content was calculated from a calibration curve obtained using quercetin (Quercetin, Sigma Co., St. Louis, MO, USA) as a standard.
혼합음료 2(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 20 : 80)
혼합음료 3(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 30 : 70)
혼합음료 4(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 40 : 60)
혼합음료 5(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 50 : 50)Mixed drink 1 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 10: 90)
Mixed drink 2 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 20: 80)
Mixed drink 3 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 30: 70)
Mixed drink 4 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 40: 60)
Mixed drink 5 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 50: 50)
표 2에서 보이는 바와 같이, 20 브릭스의 마늘 농축액과 10 브릭스의 블루베리 농축액을 각각 중량비율을 변화시키면서 총 페놀 함량을 측정한 결과, 마늘 농축액의 첨가량이 증가할수록 총 페놀 화합물의 함량은 증가하였으며 마늘 농축액 40%와 블루베리 농축액 60%의 비율로 혼합할 때 94.93 mg/100 mL로 가장 높은 값을 나타내었다. As shown in Table 2, the content of total phenolic compounds was increased as the amount of garlic concentrate was increased, while the content of garlic concentrate of 20 Bricks and the concentration of blueberry concentrate of 10 Bricks were measured, The highest value was 94.93 mg / 100 mL when mixed with 40% of concentrate and 60% of blueberry concentrate.
플라보노이드 함량은 마늘 농축액이 18.05 mg/100 mL이며 블루베리 농축액은 87.08 mg/100 mL로 두 농축액간의 함량 차이는 4.8배였다. 두 농축액의 혼합 비율에 따른 플라보노이드 함량은 마늘 농축액이 증가할수록 감소하는 경향으로 마늘 농축액 10%와 블루베리 농축액을 90% 비율로 혼합하였을 때 79.56 mg/100 mL로 가장 높았다. The contents of flavonoids were 18.05 mg / 100 mL of garlic concentrate and 87.08 mg / 100 mL of blueberry concentrate. The content difference between the concentrates was 4.8 times. The flavonoid content of garlic concentrate and blueberry concentrate were highest at 79.56 mg / 100 mL when garlic concentrate was mixed with 90% of garlic concentrate.
실험예Experimental Example 2: SAC 함량 2: SAC content
각각의 농축액 1 mL를 취하여 0.22 μm 멤브레인 필터로 여과한 후 이를 분석용 시료로 사용하였다. SAC 함량은 질량분석기(SQ Quantum LCMS/MS, Thermo scientific, Waltham, MA, USA)를 이용하여 분석하였다. 분석용 칼럼은 ZORBAX SB-C18 (4.6mm×250nm, 5μm, Agilent)을 사용하였고, 이동상은 물에 용해한 0.1% 포름산과 아세토나이트릴로 용해한 0.1% 포름산을 99:1, 80:20 및 0:100의 비율로 조절하면서 분석하였다. 이동상의 속도는 0.7 mL/min, 시료 주입량은 1 μL, 스캐닝 타입은 SRM 모드 161.8<73.2로 유지하였다.1 mL of each concentrated solution was filtered through a 0.22 μm membrane filter and used as a sample for analysis. SAC content was analyzed using a mass spectrometer (SQ Quantum LCMS / MS, Thermo scientific, Waltham, Mass., USA). The mobile phase used was ZORBAX SB-C18 (4.6 mm × 250 nm, 5 μm, Agilent) and 0.1% formic acid dissolved in water in 0.1% formic acid and acetonitrile in the ratio of 99: 1, 80:20 and 0: Of the total. The moving speed was 0.7 mL / min, the sample injection amount was 1 μL, and the scanning type was maintained at 161.8 <73.2 in SRM mode.
혼합음료 2(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 20 : 80)
혼합음료 3(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 30 : 70)
혼합음료 4(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 40 : 60)
혼합음료 5(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 50 : 50)Mixed drink 1 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 10: 90)
Mixed drink 2 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 20: 80)
Mixed drink 3 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 30: 70)
Mixed drink 4 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 40: 60)
Mixed drink 5 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 50: 50)
표 3에서 보이는 바와 같이, 20 브릭스 마늘 농축액의 SAC 함량은 24.62 mg/100 mL로, 마늘 농축액의 혼합 비율이 증가할수록 혼합음료의 SAC 함량이 정량적으로 증가하는 경향을 나타내었다.As shown in Table 3, the SAC content of the 20 brix garlic concentrate was 24.62 mg / 100 mL, and the SAC content of the mixed beverage tended to increase quantitatively with increasing the mixing ratio of garlic concentrate.
실험예Experimental Example 3: 콜레스테롤 3: Cholesterol 흡착능Adsorption capacity
시험관내(In vitro) 콜레스테롤 흡착능을 시험하기 위해 효소법에 의한 키트 시약(AM 202-K, Asan, Korea)으로 시료와 콜레스테롤과의 반응력을 측정하였다. 시료액 1 mL에 콜레스테롤 300 μg을 가하여 25℃에서 20분간 반응시킨 다음, 50 μL의 0.1 M 헥사데실트리메틸암모늄 브로마이드(Sigma Co., St Louis, MO, USA)를 첨가하여 25,000×g에서 15분간 원심분리시켰다. 상층액 200 μL를 취하여 효소액 1.5 mL를 혼합한 다음 37℃에서 5분간 반응시켜 500 nm에서 흡광도를 측정하였으며, 시료 무첨가구에 대한 시료의 콜레스테롤 흡착능(%)으로 나타내었다. 마늘과 블루베리 농축액을 비율별로 혼합한 후 콜레스테롤 흡착능을 측정한 결과를 표 4에 기재하였다.To test the in vitro cholesterol adsorption ability, the reaction force between the sample and cholesterol was measured with an enzyme method kit reagent (AM 202-K, Asan, Korea). Cholesterol (300 μg) was added to 1 mL of the sample solution, reacted at 25 ° C for 20 minutes, and then 50 μL of 0.1 M hexadecyltrimethylammonium bromide (Sigma Co., St. Louis, Mo., USA) And centrifuged. 200 μL of the supernatant was mixed with 1.5 mL of the enzyme solution, and reacted at 37 ° C. for 5 minutes to measure the absorbance at 500 nm. The cholesterol adsorption capacity (%) of the sample was shown in the absence of the sample. The cholesterol-adsorbing ability of garlic and blueberry concentrate was measured by mixing ratio by weight, and the results are shown in Table 4.
혼합음료 2(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 20 : 80)
혼합음료 3(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 30 : 70)
혼합음료 4(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 40 : 60)
혼합음료 5(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 50 : 50)Mixed drink 1 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 10: 90)
Mixed drink 2 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 20: 80)
Mixed drink 3 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 30: 70)
Mixed drink 4 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 40: 60)
Mixed drink 5 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 50: 50)
표 4에서 보이는 바와 같이, 10 브릭스의 블루베리 농축액은 콜레스테롤 흡착능이 없었으며 20 브릭스의 마늘 농축액만 74.45%의 콜레스테롤 흡착능을 나타내었다. 10 브릭스 마늘 농축액의 혼합 비율이 10%일 때 콜레스테롤 흡착능은 6.25%였으나, 20%일때는 15.65%로 10% 혼합시에 비해 2배 이상 증가하였으며, 마늘 농축액의 혼합 비율이 높아질수록 콜레스테롤 흡착능이 증가하는 것으로 나타났다.As shown in Table 4, the blueberry concentrate of 10 Brix did not have cholesterol adsorption ability, and only 20 bricks of garlic concentrate showed a cholesterol adsorption capacity of 74.45%. The cholesterol absorption capacity of 10% Briggs garlic concentrate was 6.25% at 10%, but it was 15.65% at 20%, which was more than 2 times higher than that of 10%. When the mixing ratio of garlic concentrate was increased, the cholesterol absorption capacity .
실험예Experimental Example 4: 안토시안 함량 4: Anthocyanin content
20 브릭스의 마늘 농축액과 10 브릭스의 블루베리 농축액을 중량비율별로 혼합하여 안토시안 함량을 측정하였다. 각 시료 0.1 mL에 1,900 μL의 pH 1.0 완충액(0.2 M KCl+0.2M HCl)과 1,900 μL의 pH 4.5 완충액(0.2M 인산칼륨+0.2 M 시트르산)을 첨가하여 최종부피를 2 mL로 제조한 다음, 520 nm 및 700 nm에서 반응액의 흡광도를 각각 측정하였다. 총 안토사이아닌의 함량은 시아니딘(cyanidin)-3-글루코시드의 몰흡광계수(ε=26,900 M-1cm-1)를 이용하여 다음의 식에 따라 산출하였다.20 Brick's garlic concentrate and 10 Bricks blueberry concentrate were mixed by weight ratio to determine anthocyanin content. Add 1,900 μL of pH 1.0 buffer (0.2 M KCl + 0.2 M HCl) and 1,900 μL of pH 4.5 buffer (0.2 M potassium phosphate + 0.2 M citric acid) to 0.1 mL of each sample to make a final volume of 2 mL, The absorbance of the reaction solution was measured at 520 nm and 700 nm, respectively. The total anthocyanin content was calculated by the following equation using the molar extinction coefficient (? = 26,900 M -1 cm -1 ) of cyanidin-3-glucoside.
마늘 농축액과 블루베리 농축액, 및 각각의 농축액을 비율별로 혼합하여 제조된 혼합음료의 안토시안 함량을 측정하여 그 결과를 표 5에 기재하였다. 10 브릭스 블루베리 농축액의 총 안토시안 함량은 0.9 mg/100 mL이었는데 마늘 농축액의 첨가비율이 증가함에 따라 안토시안 함량은 감소하였다.The content of anthocyanin in the mixed beverage prepared by mixing the garlic concentrate, the blueberry concentrate, and the concentrate at the ratio was measured, and the results are shown in Table 5. 10 The total antioxidant content of Briggs blueberry concentrate was 0.9 mg / 100 mL. The content of antioxidant decreased with the increase of garlic concentrate.
혼합음료 2(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 20 : 80)
혼합음료 3(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 30 : 70)
혼합음료 4(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 40 : 60)
혼합음료 5(20 브릭스 마늘 농축액 : 10 브릭스 불루베리 농축액 = 50 : 50)Mixed drink 1 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 10: 90)
Mixed drink 2 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 20: 80)
Mixed drink 3 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 30: 70)
Mixed drink 4 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 40: 60)
Mixed drink 5 (20 Bricks garlic concentrate: 10 Bricks bulbberry concentrate = 50: 50)
마늘과 Garlic 블루베리Blueberries 농축액 혼합음료의 부재료 첨가에 따른 안토시안 색소 변화 Change of Anthocyanin Pigment by Addition of Substitute Component in Concentrated Mixed Beverage
20 브릭스의 마늘 농축액과 10 브릭스의 블루베리 농축액에 안토시안 색소를 안정화하기 위해 사용되는 구연산과 비타민 C를 첨가하여 같은 농도의 마늘 농축액과 블루베리 농축액만을 함유하는 혼합음료와 안토시안 색소 변화를 비교하였다.20 brix of garlic concentrate and 10 brix of blueberry concentrate were added citric acid and vitamin C to stabilize the anthocyanin pigment and the changes of anthocyanin pigment were compared with the mixed beverage containing only the same concentration of garlic concentrate and blueberry concentrate.
실험예Experimental Example 1: 마늘과 1: with garlic 블루베리Blueberries 농축액을 포함하는 혼합음료의 Of a mixed drink comprising a concentrate 가온저장Heat storage 후의 안토시안 색도 변화 측정 Measuring the change of the Anthocyan color
먼저, 중량비로 20 브릭스의 마늘 농축액 3 : 10 브릭스의 블루베리 농축액 7을 함유하는 혼합음료(T0), T0 100중량부에 대하여 비타민 C 0.5중량부를 함유하는 용액(T1), T0 100중량부에 대하여 비타민 C 1중량부를 함유하는 용액(T2), T0 100중량부에 대하여 구연산 0.5중량부를 함유하는 용액(T3), T0 100중량부에 대하여 구연산 1중량부를 함유하는 용액(T4), T0 100중량부에 대하여 비타민 C와 구연산 각각 0.25중량부를 함유하는 용액(T5), 및 T0 100중량부에 대하여 비타민 C와 구연산 각각 0.5중량부를 함유하는 용액(T6)을 제조하여 시료 T0 내지 T6으로 하였다.First, a mixed beverage (T0) containing 20 Bricks of garlic concentrate 3: 10 Brick's
빛이 조사되는 항온기에서 50℃의 온도로 6일간 저장한 후 시료를 취하여 마늘과 블루베리 혼합음료의 안토시안 색도를 측정하였고, 그 결과를 표 6에 기재하였다.After storing for 6 days at a temperature of 50 ° C in a light-irradiated thermometer, samples were taken and the anthocyanin color of the mixed beverage of garlic and blueberry was measured. The results are shown in Table 6.
표 6에서 보이는 바와 같이, 명도(L*)는 저장 전에 24.80이던 것이 저장 후에는 모든 시료에서 24.59-25.27의 범위로 큰 차이가 없었다. 반면 적색도(a*)는 저장 전에 0.46이던 것이 저장 후에는 T0가 0.59로 큰 변화가 없었고 비타민 C를 0.5% 및 1% 첨가한 시료에서 2.53 및 4.12로 T0보다 증가하였다. 구연산을 추가로 첨가한 시료(T5, T6)에서는 비타민 C만을 첨가한 시료보다 낮은 1.19-2.11의 범위였다. 이는 가온조건에서 안토시안의 푸른색 색소가 불안정한데 마늘 농축액만 첨가된 시료(T0)에서는 큰 변화가 없었으나 구연산 및 비타민 C 첨가에 따라 적색도가 높아진 것으로 판단된다. 황색도(b*)는 저장 전에 -0.57이던 것이 비타민 C 첨가시 0.42와 0.9로 저장후 마늘 농축액만 첨가한 시료보다 황색도가 약간 증가하였고 구연산 첨가시에는 -0.22로 T0와 유사하였다.As shown in Table 6, the lightness (L * ) was 24.80 before storage and there was no significant difference in the range of 24.59-25.27 in all samples after storage. On the other hand, the redness (a * ) was 0.46 before storage. After storage, T0 was not changed as 0.59, and it was increased to 2.53 and 4.12 in the samples containing 0.5% and 1% of vitamin C than T0. The addition of citric acid (T5, T6) was in the range of 1.19-2.11, which is lower than that of vitamin C alone. It was considered that the blue color of the Anthocyanin was unstable at the warming condition, but the redness was increased according to the addition of citric acid and vitamin C, although there was no significant change in the sample containing only the garlic concentrate (T0). The yellowness index (b * ) was -0.57 before storage. The yellowness was slightly increased after addition of vitamin C and 0.42 and 0.9, respectively.
상기한 바와 같이, 비타민 C는 블루베리 색소의 안정화에 크게 기여하지 못하는 것으로 판단되며 구연산은 첨가 농도에 따라 큰 차이가 없고 마늘 농축액과 유사하였다. 이러한 결과는 블루베리 농축액의 안토시안 색소가 마늘 농축액만을 첨가하여 효과적으로 안정화될 수 있는 것을 시사한다. As mentioned above, vitamin C did not significantly contribute to the stabilization of the blueberry pigment. Citric acid was similar to the garlic concentrate with no significant difference depending on the concentration. These results suggest that the anthocyanin pigment of blueberry concentrate can be effectively stabilized by adding only garlic concentrate.
실험예Experimental Example 2: 마늘과 2: with garlic 블루베리Blueberries 농축액을 포함하는 혼합음료의 Of a mixed drink comprising a concentrate 가온저장Heat storage 시 시간에 따른 안토시안 색소 안정성 측정 Measurement of Anthocyan Pigment Stability with Time
빛이 조사되는 항온기에서 50℃의 온도로 6일간 저장하면서 1일 간격으로 시료를 취하여 마늘과 블루베리 추출농축액 혼합음료의 안토시안 색소 안정성을 측정하였고, 그 결과를 표 7에 기재하였다.The samples were taken at intervals of 1 day while being stored at a temperature of 50 ° C. for 6 days in a light-irradiated thermometer. The stability of anthocyanin pigment in the mixed drink of garlic and blueberry extract was measured. The results are shown in Table 7.
마늘과 블루베리 농축액의 혼합음료(T0)의 안토시안 잔존율은 14%였으며, 비타민 C 0.5% 첨가시에는 2.9%의 잔존율을 보였으나 1% 첨가시에는 안토시안이 모두 소실되어 검출되지 않았다. 구연산을 0.5% 및 1% 첨가하였을 때 안토시안의 잔존율은 각각 11.2% 및 4.4%로 비타민 C 보다는 안토시안 색소를 유지하는데 효과적이었다. 비타민 C와 구연산을 동량으로 혼합하여 0.5% 및 1% 첨가 시에는 구연산 단독 처리보다 잔존율이 낮았다. The residual ratio of anthocyanin in the mixed beverage (T0) of garlic and blueberry concentrate was 14%. The residual ratio of vitamin C was 0.5%, but the anthocyanin was not detected in 1% addition. When 0.5% and 1% of citric acid were added, the residual ratio of anthocyanin was 11.2% and 4.4%, respectively, which was more effective than vitamin C in maintaining anthocyanin pigment. When 0.5% and 1% of vitamin C and citric acid were mixed in the same amount, the residual ratio was lower than citric acid alone.
블루베리의 주요 색소이며 기능성 물질인 안토시안의 저장시간에 따른 잔존율을 확인한 결과, 마늘과 블루베리 농축액만을 사용하였을 때 안토시안의 잔존율이 가장 높아 비타민 C나 구연산과 같은 첨가물의 사용 없이도 안토시안의 유지에 더 효과적인 것을 확인하였다. The residual ratio of anthocyanin, which is a major pigment of blueberry and the functional substance, was measured by storage time. As a result, the residual ratio of anthocyanin was the highest when only garlic and blueberry concentrate were used. Therefore, the use of anthocyanin without maintaining additives such as vitamin C and citric acid .
이상, 실시예를 들어 본 발명을 상세하게 설명하였으나, 본 발명은 상기 구현예들에 한정되지 않으며, 여러 가지 다양한 형태로 변형될 수 있고, 본 발명의 기술적 사상 내에서 당 분야에서 통상의 지식을 가진 자에 의하여 여러 가지 많은 변형이 가능함이 명백하다. 또한, 특허청구범위에 기재된 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 당 기술분야의 통상의 지식을 가진 자에 의해 다양한 형태의 치환, 변형 및 변경이 가능할 것이며, 이 또한 본 발명의 범위에 속한다고 할 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the present invention is not limited to the disclosed exemplary embodiments, and various changes and modifications may be made without departing from the scope of the present invention. It is evident that many variations are possible by the possessors. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. I will say.
Claims (6)
2) 블루베리를 마쇄하고 블루베리 중량에 대하여 5 내지 10배의 물을 첨가한 후, 여기에 블루베리 가수물의 중량에 대하여 0.3 내지 1 중량%의 효소를 첨가하여 효소분해하고, 효소분해된 블루베리 가수물을 열수추출하고 농축하여 블루베리 농축액을 제조하는 단계; 및
3) 단계 1)과 단계 2)에서 각각 제조된 마늘 농축액과 블루베리 농축액을 2:8 내지 3:7의 중량 비율로 혼합하여 혼합음료를 제조하는 단계를 포함하는 마늘과 블루베리 농축액을 포함하는 혼합음료의 제조방법.1) The garlic is matured at 90 to 100 DEG C and ground, and 5 to 10 times of water is added to the weight of the garlic. The enzyme is decomposed by the addition of 0.3 to 1% by weight of enzyme to the weight of the garlic hydrate, Extracting and hydrolyzing the enzymatically decomposed garlic hydrothermal material to prepare a garlic concentrate;
2) The blueberries are ground, and 5 to 10 times of water is added to the weight of the blueberries. Then, the enzyme is decomposed by adding 0.3 to 1% by weight of enzyme to the weight of the blueberry hydrate, Extracting the berry syrupy water with hot water and concentrating it to prepare a blueberry concentrate; And
3) mixing the garlic concentrate and the blueberry concentrate prepared in steps 1) and 2), respectively, in a weight ratio of 2: 8 to 3: 7 to prepare a mixed beverage comprising garlic and blueberry concentrate A method for producing a mixed beverage.
상기 효소는 알칼라제, 푼가밀, 셀룰라제, 글루코아밀라제 및 비스코자임으로 이루어진 군에서 선택되는 2종 이상인 것을 특징으로 하는 마늘과 블루베리 농축액을 포함하는 혼합음료의 제조방법.The method according to claim 1,
Wherein the enzyme is at least two selected from the group consisting of alcholase, puff mill, cellulase, glucoamylase, and viscose.
단계 1)의 마늘 농축액의 농도는 20 내지 30 브릭스(brix)인 것을 특징으로 하는 마늘과 블루베리 농축액을 포함하는 혼합음료의 제조방법.The method according to claim 1,
Wherein the concentration of the garlic concentrate in step 1) is 20 to 30 brix.
단계 2)의 블루베리 농축액의 농도는 10 내지 20 브릭스(brix)인 것을 특징으로 하는 마늘과 블루베리 농축액을 포함하는 혼합음료의 제조방법.The method according to claim 1,
Wherein the concentration of the blueberry concentrate in step 2) is 10 to 20 brix.
단계 3)에서 혼합음료는 20브릭스의 마늘 농축액과 10브릭스의 블루베리 농축액을 3:7의 중량 비율로 혼합하여 제조되는 것을 특징으로 하는 마늘과 블루베리 농축액을 포함하는 혼합음료의 제조방법.The method according to claim 1,
Wherein the mixed beverage in step 3) is prepared by mixing a garlic concentrate of 20 Bricks and a blueberry concentrate of 10 Bricks in a weight ratio of 3: 7 to obtain a mixed beverage comprising the garlic concentrate and the blueberry concentrate.
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| KR102025176B1 (en) | 2019-11-26 |
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