KR20190017271A - Development of functional herbal drink using silkworm and Cinnamommum cassia extract - Google Patents

Abstract

The present invention relates to a method for manufacturing a beverage using extracts of silkworm and cinnamon, which comprises a step of mixing a cinnamon concentrate, a silkworm concentrate, a Glycyrrhiza uralensis concentrate, a jujube concentrate, a Cordyceps militaris concentrate, an herbal concentrate, fructooligosaccharide, honey, vitamin C, polydextrose, and water. The present invention also relates to a beverage using extracts of silkworm and cinnamon manufactured by the method. The unique odor of material is removed and palatability due to mild taste is enhanced.

Description

Development of functional herbal drink using silkworm and Cinnamommum cassia extract using silkworm and broiler extract

The present invention relates to a method for producing a silkworm extract comprising a silkworm concentrate, a silkworm concentrate, a licorice concentrate, a jujube concentrate, a Chinese cabbage concentrate, a herbal concentrate, a fructooligosaccharide, a honey, a vitamin C, a polydextrose and water, And a beverage using the silkworm extract and cinnamon extract prepared by the above method.

Cinnamonum cassia B. is a dried tropical skin of evergreen tree belonging to the genus Lauraceae. It is one of the health functional foods mainly produced in southern China and northern Vietnam. In cinnamonum cassia B., it is called broiler, It is also used to treat fever, nervous heart palpitations, pain, and so on.

The silkworm is nutritionally rich in protein and contains a large amount of mulberry-derived materials. In particular, DNJ (dioxynozirimycine) has a content of mulberry leaf or more, silkworm larva has a high inhibitory effect on glucose absorption, It contains a large amount of unsaturated fatty acids such as oleic acid, linoleic acid and linoleic acid, and also contains a large amount of vitamin B2.

The mulberry leaves that the silkworms eat and grow have the effects of giant wind, blue fever, and nominal, and treat headache, intentional (redness), and dryness. The leaves also contain the flavonoid components rutin, quercetin, isoquercetin, moracetin and flavones, steroids, triterpenes, amino acids, , Vitamins (vitamin) and mineral components. It is said that the silkworm that grew up eating the mulberry leaves is able to fix the wind and the lure by eating roasted noodles in the main course gangmok, and the silkworms have the characteristic taste, taste, and poison in the soup of consciousness, so that the medicinal effect to eliminate the diabetes and roundworms ≪ / RTI >

Korean Patent No. 0195887 discloses a functional beverage containing Cordyceps and Korean Patent No. 0854701 discloses a functional beverage containing a red ginseng concentrate. However, functional beverages containing broth and silkworm extract of the present invention It is different.

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for producing a beverage having excellent taste and taste, The present invention has been accomplished by developing a beverage having no flavor and excellent taste and taste.

In order to solve the above-described problems, the present invention provides a method for preparing a cinnamon concentrate, comprising: (a) preparing a cinnamon concentrate by mixing cinnamon powder with water and a saccharide-hydrolyzing enzyme, (b) preparing a silkworm concentrate by mixing the silkworm powder with water and a proteolytic enzyme, and then filtering the silkworm extract to prepare a silkworm concentrate; (c) adding water to licorice, jujube and cordyceps, respectively, extracting, filtering, and concentrating to prepare licorice concentrate, jujube concentrate, and cicadas; (d) preparing a concentrate of herbal medicines by adding water to a mixture of Baekbokgulyeong, Baekjeong, Ginseng, Seokjanghwang, Baekjaek, Licorice, Hwanggi, Cinnamon, And (e) concentrating the cinnamon concentrate prepared in step (a), the silkworm concentrate prepared in step (b), the licorice concentrate prepared in step (c), the jujube concentrate and the Chinese cabbage concentrate, A method for producing a beverage using the silkworm extract and a silkworm extract, which comprises mixing the fructooligosaccharide, fructooligosaccharide, honey, vitamin C, polydextrose and water.

The present invention also provides a drink using the silkworm extract and cinnamon extract prepared by the above method.

The beverage using herbal materials such as the silkworm and broiler according to the present invention removes odor peculiar to the material, improves palatability due to its mild taste, and includes various herbal ingredients good for enhancing the immune function, can do.

Figure 1 shows contour lines and surface plots of the color preference scores of beverages according to the amounts of broiler concentrate (extract) and fructooligosaccharide added.
Fig. 2 shows contour lines and surface plots of flavor preference scores of beverages according to the amount of broiler concentrate (extract) and fructooligosaccharide added.
FIG. 3 shows contour lines and surface plots of the flavor preference scores of beverages according to the amounts of broiler concentrate (extract) and fructooligosaccharide added.
Figure 4 shows contour lines and surface plots for overall score of the beverage according to broiler concentrate (extract) and fructooligosaccharide additions.
Fig. 5 shows the addition conditions of fructooligosaccharide and broiler concentrate (extract) showing the maximum value in Color, Flavor, Taste and Overall Overall.

In order to achieve the object of the present invention,

(a) mixing cinnamon powder with water and a saccharide-hydrolyzing enzyme to prepare a cinnamon concentrate by concentrating the filtered cinnamon extract;

(b) preparing a silkworm concentrate by mixing the silkworm powder with water and a proteolytic enzyme, and then filtering the silkworm extract to prepare a silkworm concentrate;

(c) adding water to licorice, jujube and cordyceps, respectively, extracting, filtering, and concentrating to prepare licorice concentrate, jujube concentrate, and cicadas;

(d) preparing a concentrate of herbal medicines by adding water to a mixture of Baekbokgulyeong, Baekjeong, Ginseng, Seokjanghwang, Baekjaek, Licorice, Hwanggi, Cinnamon, And

(e) The concentrated cinnamon concentrate prepared in step (a), the silkworm concentrate prepared in step (b), the licorice concentrate prepared in step (c), the jujube concentrate and the Chinese cabbage concentrate, Lacto-oligosaccharide, honey, vitamin C, polydextrose, and water. The present invention also provides a method for producing a beverage using the silkworm and cinnamon extract.

Further, in the method for producing a beverage of the present invention, the cinnamon concentrate of step (a) is preferably prepared by mixing 0.8-1.2 L of water and 0.1-0.3 g of sugar hydrolyzate with 80-120 g of cinnamon powder, Deg.] C for 8 to 12 hours, and then the filtered cinnamon extract can be concentrated to prepare a cinnamon concentrate having 45 to 55 brix. More preferably, 100 g of cinnamon powder is mixed with 1 L of water and 0.2 g of a saccharide- After mixing for 10 hours at 37 ° C, the filtered cinnamon extract can be concentrated and prepared as a 50 brix cinnamon concentrate. The flavor of the beverage can be improved by adding the appropriate amount to the beverage because of the peculiar flavor and aroma unique to the cinnamon which makes it feasible to produce the cinnamon concentrate under the above conditions.

In the method for producing a beverage of the present invention, the silkworm concentrate of step (b) is preferably prepared by mixing 3.5 to 4.5 L of water and 0.1 to 0.3 g of proteolytic enzyme in 80 to 120 g of silkworm powder, For 8 to 12 hours, and then the filtered silkworm extract is concentrated to prepare a 45 to 55 brix silkworm concentrate. More preferably, 100 g of the silkworm powder is mixed with 4 L of water and 0.2 g of proteolytic enzyme After reacting at 37 ° C for 10 hours, the filtered silkworm extract is concentrated to prepare a 50 brix silkworm concentrate. Production of the silkworm concentrate under the above-mentioned conditions did not cause odor and imitation, and it was possible to further improve the preference when adding the appropriate amount to the beverage while extracting the active ingredients contained in silkworm to the maximum extent.

In step (c) of the present invention, water is added in an amount of 1 to 1.4 L, preferably 80 to 120 g of licorice, 80 to 120 g of jujube, and 80 to 120 g of cordyceps, The mixture can be extracted at ~ 100 ° C. for 6 to 8 hours, filtered and concentrated to prepare a 50 to 60 brix licorice concentrate, a 44 to 52 brix jujube concentrate, and a 44 to 52 brix caterpillar fungus concentrate. More preferably, 100 g of jujube, 100 g of jujube and 100 g of cordyceps were added with 1.2 L of water, respectively, and the mixture was extracted at 95 ° C for 7 hours, filtered and concentrated to obtain 55 brix of licorice concentrate, 48 brix of jujube concentrate and 48 brix of cryptomeria Can be prepared. The preparation of the licorice concentrate, jujube concentrate and Chinese cabbage concentrate under the above conditions can be prepared in a state suitable for the production of beverages with improved flavor and taste without deteriorating the nutritional components and flavor of each ingredient .

In the method for producing a beverage according to the present invention, the concentration of the herbal medicine concentrate in step (d) is preferably 8 to 12% by weight of Baekbok, 8 to 12% by weight of Baekbok, 8 to 12% A mixture of 8-12 wt% of Sukjihu, 8-12 wt% of Baekjongjae, 8-12 wt% of licorice, 8-12 wt% of Hwanggi, 8-12 wt% of Cinnamon, 8-12 wt% of Angelica giganta and 8-12 wt% 1 to 1.4 L of water is added to 80 to 120 g of a mixture, and the mixture is then extracted at 90 to 100 ° C. for 6 to 8 hours, filtered and concentrated to 38 to 46 brix. More preferably, 10% by weight of Baechil 15%, 10% by weight of ginseng, 10% by weight of ginseng, 10% by weight of ginseng, 10% by weight of vinegar, 10% by weight of licorice, 10% To 100 g of a mixture containing 100% by weight of water, 1.2 L of water is added, and the mixture is extracted at 95 ° C for 7 hours, filtered and concentrated to 42 brix. The concentrated concentrates of herbal medicines prepared under the above conditions were able to enhance the taste and flavor of the ingredients and the preference due to the fragrance and taste of the herbal medicines which are felt to be gentle.

In the method for producing a beverage of the present invention, the mixing of step (e) is preferably carried out in an amount of 4.6 to 5.6 wt% of a concentrate of cinnamon, 0.4 to 0.6 wt% of a silkworm concentrate, 0.8 to 1 wt % Of vitamin C, 0.2 to 0.3 wt% of jujube concentrate, 0.8 to 1 wt% of Chinese herbal concentrate, 4.7 to 5.7 wt% of herbal concentrate, 7 to 9 wt% of fructooligosaccharide, 4 to 4.8 wt% of honey, 0.002 to 0.004 wt% 7 to 8% by weight of polydextrose and 66 to 68% by weight of water may be mixed, and more preferably, 5.13% by weight of the concentrate of cinnamon, 0.52% by weight of silkworm concentrate, 0.91% by weight of licorice concentrate, 0.24% , 0.96% by weight of the Chinese cabbage concentrate, 5.26% by weight of the herbal medicine concentrate, 8.03% by weight of fructooligosaccharide, 4.36% by weight of honey, 0.003% by weight of vitamin C, 7.44% by weight of polydextrose and 67.197% by weight of water. The beverage prepared with the above materials and the blending ratio was not so tasty and neat, and the taste was high, so that a beverage suitable for consumers' tastes could be provided.

The method for producing a beverage using the silkworm and cinnamon extract of the present invention, more specifically,

(a) 0.8-1.2 L of water and 0.1-0.3 g of sugar hydrolyzing enzyme are mixed with 80-120 g of cinnamon powder and reacted at 34-40 ° C for 8-12 hours. The filtered cinnamon extract is concentrated to 45-55 preparing a cinnamon concentrate of brix;

(b) 3.5 ~ 4.5 L of water and 0.1 ~ 0.3 g of proteolytic enzyme were mixed with 80 ~ 120 g of silkworm powder and reacted at 34 ~ 40 ℃ for 8 ~ 12 hours. The silkworm extract was concentrated to 45 ~ 55 brix Preparing a silkworm concentrate of the present invention;

(c) 1 ~ 1.4 L of water was added to 80 ~ 120 g licorice, 80 ~ 120 g jujube and 80 ~ 120 g caterpillar fungus, respectively. The mixture was extracted at 90 ~ 100 ℃ for 6 ~ 8 hours, Preparing a licorice concentrate of ~ 60 brix, a juice concentrate of 44 ~ 52 brix, and a caterpillar concentrate of 44 ~ 52 brix;

(d) 8-12 wt% of Baekbokulyeong, 8-12 wt% of Baekboksulyeo, 8-12 wt% of Ginseng, 8-12 wt% 1 to 1.4 L of water is added to 80 to 120 g of a mixture of 8 to 12 wt% of sulfur, 8 to 12 wt% of cinnamon, 8 to 12 wt% of cinnamon, 8 to 12 wt% of Angelica giganteus and 8 to 12 wt% For 6 to 8 hours, filtered and concentrated to prepare a concentrate of herbal medicines of 38 to 46 brix; And

(b), 0.4 to 0.6% by weight of the silkworm concentrate prepared in the step (b), and 0.8 to 5% by weight of the liquorice concentrate prepared in the step (c) Wherein the concentration of the fructooligosaccharide is 7 to 9 wt%, the content of honey is 4 to 4.8 wt%, the concentration of the fructose concentrate is 0 to 0.3 wt%, the concentration of the Chinese cabbage concentrate is 0.8 to 1 wt%, the concentration of the herbal medicine concentrate to 4.7 to 5.7 wt% 0.002 to 0.004% by weight of vitamin C, 7 to 8% by weight of polydextrose and 66 to 68% by weight of water,

More specifically,

(a) 100 g of cinnamon powder is mixed with 1 L of water and 0.2 g of glycosidase, reacted at 37 ° C for 10 hours, and then the filtered cinnamon extract is concentrated to prepare a 50 brix cinnamon concentrate;

(b) 100 g of silkworm powder is mixed with 4 L of water and 0.2 g of proteolytic enzyme, reacted at 37 ° C for 10 hours, and then the filtered silkworm extract is concentrated to prepare a 50 brix silkworm concentrate;

(c) 1.2 L of water was added to 100 g of licorice, 100 g of jujube and 100 g of cordyceps, respectively. The mixture was extracted at 95 ° C for 7 hours, filtered and concentrated to give 55 brix of licorice concentrate, 48 brix of jujube concentrate and 48 preparing a Cordyceps sinensis concentrate of brix;

(d) 10% by weight of Baechil 15% by weight, 10% by weight of Ginseng, 10% by weight of Ginseng, 10% 10 weight% and 10 weight% of Angelica giganteus were mixed with 1.2 L of water, and the mixture was extracted at 95 DEG C for 7 hours, filtered, and concentrated to prepare a 42 brix herbal concentrate. And

(e) 5.13% by weight of the cinnamon concentrate prepared in step (a), 0.52% by weight of the silkworm concentrate prepared in step (b), 0.91% by weight of the licorice concentrate prepared in step (c) 0.24% by weight of the herbal composition and 0.91% by weight of the Chinese cabbage concentrate, 5.26% by weight of the herbal medicine concentrate prepared in step (d), 8.03% by weight of fructooligosaccharide, 4.36% by weight of honey, 0.003% by weight of vitamin C, 7.44% by weight of polydextrose, Can be mixed.

The present invention also provides beverages using silkworm and cinnamon extracts prepared by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1. Beverage Manufacturing

(1) A reaction liquid obtained by mixing 1 L of purified water and 0.2 g of a sugar hydrolyzing enzyme (Celluclast, Novozymes) in 100 g of broiler chopped broth having a dried broth (cinnamon) of 60 mesh or more and reacting at 37 ° C for 10 hours The broiler broth extract was concentrated to 50 brix to prepare broiler concentrate.

(2) The reaction mixture obtained by mixing 4 L of purified water and 0.2 g of protease (Protamex, Novozymes) in 100 g of silkworm powder obtained by pulverizing dried silkworms to 60 mesh or more and reacting at 37 ° C for 10 hours was filtered, Was concentrated to 50 brix to prepare a silkworm concentrate.

(3) 100 g of dried licorice, dried jujube, and dried caterpillar fungus were added, and 1,200 mL of purified water was added thereto. The mixture was extracted at 95 ° C for 7 hours, filtered and concentrated at 45 ° C to obtain 55 brix of licorice concentrate , 48 brix of jujube concentrate and 48 brix of Cordyceps sinensis concentrate were prepared.

(4) 1,200 mL of purified water was added to 100 g of a mixture of Baekbokgulyeong, Baekyoung, Ginseng, Seokjanghwang, Baekjae, Licorice, Yukji, Filtered, and concentrated to 42 Brix at 45 ° C to prepare a Daebo concentrate.

(5) The broth concentrate prepared in the above step (1), the silkworm concentrate prepared in step (2), the licorice concentrate prepared in step (3), the jujube concentrate and the Chinese cabbage concentrate, Lacto-oligosaccharide, honey, vitamin C, polydextrose, and purified water were compounded in the blend ratios shown in Table 1 below to prepare silkworm and broiler mixed beverages.

Beverage ratio material Compounding ratio (% by weight) Broiler concentrate (50 brix) 5.13 Silkworm extract (50 brix) 0.52 Licorice concentrate (55 brix) 0.91 Jujube concentrate (48 brix) 0.24 Cordyceps concentrate (48 brix) 0.91 Dabo concentrate (42 brix) 5.26 Fructooligosaccharide 8.03 honey 4.36 Vitamin C 0.003 Polydextrose 7.44 Purified water 67.197 Sum 100

Example  1: broiler concentrate and Fructooligosaccharide  Sensory properties of beverages according to mixing ratio monitoring

1. Experimental Method

In the beverage formulation, the reaction surface was designed using fructooligosaccharide and broiler concentrate as independent variables. The design of the analysis was performed using the MiniTab 14 program. The design of the reaction surface was set up with two factors, fructooligosaccharide and broiler extract. The lowest point of fructooligosaccharide was 2 and the highest point was 10, and the lowest point and the highest point were set as 1 and 7, respectively.

In addition, the reliability of the data was verified by confirming the similarity score after changing the time and order at the same compounding ratio by setting two repetition intervals. Through this, the experimental schedule as shown in Table 2 below was generated, and the value required for analysis was determined between the lowest point and the highest point, and a total of 13 experiments were conducted.

Reaction surface analysis of fructooligosaccharide and broiler concentrate Run Order Fructooligosaccharide Broiler concentrate One 6.0 4.0 2 11.6 4.0 3 2.0 7.0 4 10.0 7.0 5 6.0 4.0 6 6.0 0.24 7 0.34 4.0 8 6.0 8.24 9 2.0 1.0 10 6.0 4.0 11 6.0 4.0 12 10.0 1.0 13 6.0 4.0

The sensory quality of beverages prepared by each condition was evaluated. The sensory evaluation of color, flavor, taste, and overall acceptability was conducted by the 10-point scoring method (2: very bad, 4: bad, 6: Normal, 8: good, 10: very good). These sensory scores were used in regression analysis to predict the best combination of sensory quality.

Sensory evaluation scores of beverages according to the blending ratio of fructooligosaccharide and broiler concentrate Run Order color zest flavor Overall likelihood One 6.5 7.0 7.2 7.5 2 6.7 6.8 7.0 7.3 3 5.9 5.8 6.8 7.0 4 6.6 5.6 7.0 7.1 5 6.8 6.9 6.5 6.8 6 6.9 5.1 5.2 5.4 7 5.1 4.9 4.8 5.3 8 5.2 5.7 5.7 6.2 9 5.3 5.2 4.6 5.4 10 5.8 6.8 6.5 6.7 11 5.8 6.8 6.5 6.7 12 6.4 4.8 4.8 5.3 13 6.1 6.8 6.5 6.8

A: Fructo-oligosaccharides and B: Broiler extracts were cross-validated after selecting four terms of color, flavor, taste and overall overall. That is, the analysis was carried out by blocks of AA (fructooligosaccharide * fructooligosaccharide), AB (fructooligosaccharide * broiler extract), BA (broiler extract * fructooligosaccharide) and BB (broiler extract * broiler extract). The results of the analysis are shown in Table 4 below.

Center Composite Design Factors: 2 Setting iterations: 1 Basic Run: 13 Total number of runs: 13 Base value block: 1 Total number of blocks Two-level factor design: Full factor design Cube point: 4 Center of Cube: 5 Axis point: 4 Center point of axis: 0 Alpha: 1.41421

The results of reaction surface regression and dispersion analysis of fructooligosaccharide and broiler concentrate for color are shown in Table 5.

Results of reaction surface regression and dispersion analysis of fructooligosaccharide and broiler concentrate on color Estimated regression coefficient for color term Coefficient SE coefficient T P a constant 6.20000 0.2450 25.303 0.000 Fructooligosaccharide 0.50784 0.1937 2.622 0.034 Broiler concentrate -0.20052 0.1937 -1.035 0.335 Fructooligosaccharides * Fructooligosaccharides -0.13125 0.2077 -0.632 0.548 Broiler concentrate * Broiler concentrate -0.05625 0.2077 -0.271 0.794 Fructooligosaccharide * Broiler concentrate -0.10000 0.2739 -0.365 0.726 S = 0.5479 R-squared = 54.9% R-squared (modification) = 22.6% Analysis of variance on color source DF Seq SS Adj SS Adj MS F P Regression analysis
- Linear
- Squared
- Interaction 5
2
2
One 2.55557
2.38490
0.13067
0.04000 2.55557
2.38490
0.13067
0.04000 0.51111
1.19245
0.06534
0.04000 1.70
3.97
0.22
0.13 0.252
0.070
0.810
0.726 Residual error
- Lack of conformity
- Pure error 7
3
4 2.10135
1.32135
0.78000 2.10135
1.32135
0.78000 0.30019
0.44045
0.19500 -
2.26
- -
0.224
- all 12 4.65692 - Estimated regression coefficients for color using data in uncoded units term Coefficient a constant 5.11028 Fructooligosaccharide 0.258732 Broiler concentrate 0.0331599 Fructooligosaccharides * Fructooligosaccharides -0.00820312 Broiler concentrate * Broiler concentrate -0.00625000 Fructooligosaccharide * Broiler concentrate -0.00833333

The results of reaction surface regression and dispersion analysis of fructo-oligosaccharide and broiler concentrate for flavor are shown in Table 6.

Results of reaction surface regression and dispersion analysis of fructo-oligosaccharide and broiler concentrate on flavor Estimated regression coefficient for flavor term Coefficient SE coefficient T P a constant 6.86000 0.2119 32.371 0.000 Fructooligosaccharide 0.26088 0.1675 1.557 0.163 Broiler concentrate 0.28107 0.1675 1.678 0.137 Fructooligosaccharides * Fructooligosaccharides -0.57375 0.1797 -3.194 0.015 Broiler concentrate * Broiler concentrate -0.79875 0.1797 -4.446 0.003 Fructooligosaccharide * Broiler concentrate 0.05000 0.2369 0.211 0.839 S = 0.4739 R-squared = 82.1% R-squared (modification) = 69.2% Analysis of variance on flavor source DF Seq SS Adj SS Adj MS F P Regression analysis
- Linear
- Squared
- Interaction 5
2
2
One 7.18511
1.17643
5.99867
0.01000 7.18511
1.17643
5.99867
0.01000 1.43702
0.58822
2.99934
0.01000 6.40
2.62
13.36
0.04 0.015
0.141
0.004
0.839 Residual error
- Lack of conformity
- Pure error 7
3
4 1.57182
1.53982
0.03200 1.57182
1.53982
0.03200 0.22455
0.51327
0.00800 -
64.16
- -
0.001
- all 12 8.75692 - Unusual observations of flavor Observation StdOrder zest Fit SE fitting Residual Standardization residual 2 6 6.800 6.081 0.375 0.719 2.48 R 12 2 4.800 5.417 0.375 -0.617 -2.13 R R stands for large standardized residuals Estimated regression coefficients for flavors using data in uncoded units term Coefficient a constant 3.48299 Fructooligosaccharide 0.478865 Broiler concentrate 0.778689 Fructooligosaccharides * Fructooligosaccharides -0.0358594 Broiler concentrate * Broiler concentrate -0.0887500 Fructooligosaccharide * Broiler concentrate 0.00416667

The results of reaction surface regression and dispersion analysis of fructooligosaccharide and broiler concentrate on taste are shown in Table 7.

Results of reaction surface regression and dispersion analysis of fructooligosaccharide and broiler concentrate on taste Estimated regression coefficient for taste term Coefficient SE coefficient T P a constant 6.64000 0.2950 22.505 0.000 Fructooligosaccharide 0.43891 0.2333 1.882 0.102 Broiler concentrate 0.63839 0.2333 2.737 0.029 Fructooligosaccharides * Fructooligosaccharides -0.33875 0.2501 -1.354 0.218 Broiler concentrate * Broiler concentrate -0.56375 0.2501 -2.254 0.059 Fructooligosaccharide * Broiler concentrate 0.00000 0.3299 0.000 1,000 S = 0.6597 R-squared = 71.1% R-squared (modification) = 50.5% Analysis of variance on taste source DF Seq SS Adj SS Adj MS F P Regression analysis
- Linear
- Squared
- Interaction 5
2
2
One 7.5101
4.8014
2.7087
0.0000 7.51012
4.80144
2.70867
0.00000 1.50202
2.40072
1.35434
0.00000 3.45
5.52
3.11
0.00 0.069
0.036
0.108
1,000 Residual error
- Lack of conformity
- Pure error 7
3
4 3.0468
2.6548
0.3920 3.04681
2.65481
0.39200 0.43526
0.88494
0.09800 -
9.03
- -
0.030
- all 12 10.5569 - Unusual observations about taste Observation StdOrder flavor Fit SE fitting Residual Standardization residual 3 3 6.800 5.937 0.522 0.863 2.14 R R stands for large standardized residuals Estimated regression coefficients for taste using data in uncoded units term Coefficient a constant 3.36604 Fructooligosaccharide 0.363790 Broiler concentrate 0.713907 Fructooligosaccharides * Fructooligosaccharides -0.0211719 Broiler concentrate * Broiler concentrate -0.0626389 Fructooligosaccharide * Broiler concentrate 8.58636E-18

The results of reaction surface regression and dispersion analysis of fructooligosaccharide and broiler concentrate versus overall acceptability are shown in Table 8.

Results of reaction surface regression and variance analysis of fructooligosaccharide and broiler concentrate versus overall acceptability Estimated regression coefficients for overall likelihood term Coefficient SE coefficient T P a constant 6.90000 0.2478 27.850 0.000 Fructooligosaccharide 0.35355 0.1959 1.805 0.114 Broiler concentrate 0.56642 0.1959 2.892 0.023 Fructooligosaccharides * Fructooligosaccharides -0.26250 0.2100 -1.250 0.252 Broiler concentrate * Broiler concentrate -0.51250 0.2100 -2.440 0.045 Fructooligosaccharide * Broiler concentrate 0.05000 0.2770 0.181 0.862 S = 0.5540 R-squared = 72.5% R-squared (corrected) = 52.9% Analysis of variance on overall preference source DF Seq SS Adj SS Adj MS F P Regression analysis
- Linear
- Squared
- Interaction 5
2
2
One 5.67474
3.56667
2.09808
0.01000 5.67474
3.56667
2.09808
0.01000 1.13495
1.78333
1.04904
0.01000 3.70
5.81
3.42
0.03 0.059
0.033
0.092
0.862 Residual error
- Lack of conformity
- Pure error 7
3
4 2.14833
1.68833
0.46000 2.14833
1.68833
0.46000 0.30690
0.56278
0.11500 -
4.89
- -
0.080
- all 12 7.82308 - Unusual observations about overall likelihood Observation StdOrder flavor Fit SE fitting Residual Standardization residual 3 3 7.000 6.288 0.438 0.712 2.10 R R stands for large standardized residuals Estimated regression coefficients for overall likelihood using data in uncoded units term Coefficient a constant 4.21271 Fructooligosaccharide 0.268597 Broiler concentrate 0.619363 Fructooligosaccharides * Fructooligosaccharides -0.0164063 Broiler concentrate * Broiler concentrate -0.0569444 Fructooligosaccharide * Broiler concentrate 0.00416667

If the value of P is less than 0.05, it is judged to be meaningful. If the value of P is larger, the influence on the output is reduced. That is, here, among the values of flavor and overall, the values of [broiler concentrate * broiler concentrate] are 0.003 and 0.045, the flavor and overall taste are [broiler concentrate * broiler concentrate ] Can be removed and analyzed again. However, the values of color and taste are not removed because both P values exceed 0.05.

Thereafter, in the reaction optimization tool, the reaction to be optimized was selected. The responses to be applied to optimization are four items: 'Color', 'Flavor', 'Taste' and 'Overall Overall'. Each objective value is set to the value of [Maximize], and the value of each lower limit and the target value are set to 4.4 ~ 7.5.

The weight of each value was set to 1 and the importance was set to 1 for overall taste and overall taste. Color and flavor were set at 0.5, The results of this study are summarized as follows.

2. Results

Contour lines and surface plots of the color scores for broiler concentrate and fructo-oligosaccharide addition are shown in Fig. 1, and contour lines and surface plots of the flavor scores for the addition of broiler concentrate and fructooligosaccharide are shown in Fig. 2, Contour lines and surface plots of flavor scores for oligosaccharides are shown in FIG. 3, and contour lines and surface plots of overall preference scores for broiler concentrate and fructooligosaccharide are shown in FIG. The optimal values confirmed through this are shown in Fig. As a result, when the amount of fructooligosaccharide added was 8.03% and the concentration of broiler concentrate was 5.13%, the maximum value was 6.321, the maximum value was 6.8455, the maximum value was 6.9367, and the overall preference was 7.1627.

Example  2: Sensory test of beverage according to the ratio of ingredients

The fructooligosaccharide and the broiler concentrate were fixed to 8.03% and 5.13%, respectively, which were derived from Example 1, and the sensory evaluation of the beverage was carried out with different ingredients. 20 persons were selected as sensory test agents and the sensory test for their color, flavor, taste and overall acceptability was made by 10 point scoring method (2: very bad, 4: bad, 6: ).

Beverage ingredients ratio (% by weight) material Production Example 1 Comparative Example 1 Comparative Example 2 Broiler concentrate (50 brix) 5.13 5.13 5.13 Silkworm extract (50 brix) 0.52 0.32 0.77 Licorice concentrate (55 brix) 0.91 1.11 0.31 Jujube concentrate (48 brix) 0.24 0.14 0.34 Cordyceps concentrate (48 brix) 0.91 1.17 0.71 Dabo concentrate (42 brix) 5.26 7.1 3.7 Fructooligosaccharide 8.03 8.03 8.03 honey 4.36 3.36 5.36 Vitamin C 0.003 0.001 0.005 Polydextrose 7.44 6.442 8.448 Purified water 67.197 67.197 67.197 Sum 100 100 100

As a result, as shown in Table 10, it was found that the beverage made with the ingredient blending ratio of Production Example 1 showed the highest score in color, flavor, taste, and general preference, and the taste was the highest.

Beverage Sensory Test Results division color zest flavor Overall likelihood Production Example 1 6.4 6.8 6.8 7.3 Comparative Example 1 6.2 6.1 6.2 6.1 Comparative Example 2 6.0 6.2 6.0 6.1

Claims (4)

(a) mixing cinnamon powder with water and a saccharide-hydrolyzing enzyme to prepare a cinnamon concentrate by concentrating the filtered cinnamon extract;
(b) preparing a silkworm concentrate by mixing the silkworm powder with water and a proteolytic enzyme, and then filtering the silkworm extract to prepare a silkworm concentrate;
(c) adding water to licorice, jujube and cordyceps, respectively, extracting, filtering, and concentrating to prepare licorice concentrate, jujube concentrate, and cicadas;
(d) preparing a concentrate of herbal medicines by adding water to a mixture of Baekbokgulyeong, Baekjeong, Ginseng, Seokjanghwang, Baekjaek, Licorice, Hwanggi, Cinnamon, And
(e) The concentrated cinnamon concentrate prepared in step (a), the silkworm concentrate prepared in step (b), the licorice concentrate prepared in step (c), the jujube concentrate and the Chinese cabbage concentrate, Lacto-oligosaccharide, honey, vitamin C, polydextrose, and water. The method for producing a beverage using the silkworm and cinnamon extract according to claim 1, The method of claim 1, wherein the mixing of step (e) comprises: 4.6 to 5.6 wt.% Of a cinnamon concentrate, 0.4 to 0.6 wt.% Of a silkworm concentrate, 0.8 to 1 wt.% Of a licorice concentrate, Wherein the concentrate of the herbal medicine concentrate is from 4.7 to 5.7 wt%, the fructooligosaccharide is from 7 to 9 wt%, the honey is from 4 to 4.8 wt%, the vitamin C is from 0.002 to 0.004 wt%, the polydextrose is from 7 to 8 wt% And 66 to 68% by weight of water are mixed. The method according to claim 1,
(a) 0.8-1.2 L of water and 0.1-0.3 g of sugar hydrolyzing enzyme are mixed with 80-120 g of cinnamon powder and reacted at 34-40 ° C for 8-12 hours. The filtered cinnamon extract is concentrated to 45-55 preparing a cinnamon concentrate of brix;
(b) 3.5 ~ 4.5 L of water and 0.1 ~ 0.3 g of proteolytic enzyme were mixed with 80 ~ 120 g of silkworm powder and reacted at 34 ~ 40 ℃ for 8 ~ 12 hours. The silkworm extract was concentrated to 45 ~ 55 brix Preparing a silkworm concentrate of the present invention;
(c) 1 ~ 1.4 L of water was added to 80 ~ 120 g licorice, 80 ~ 120 g jujube and 80 ~ 120 g caterpillar fungus, respectively. The mixture was extracted at 90 ~ 100 ℃ for 6 ~ 8 hours, Preparing a licorice concentrate of ~ 60 brix, a juice concentrate of 44 ~ 52 brix, and a caterpillar concentrate of 44 ~ 52 brix;
(d) 8-12 wt% of Baekbokulyeong, 8-12 wt% of Baekboksulyeo, 8-12 wt% of Ginseng, 8-12 wt% 1 to 1.4 L of water is added to 80 to 120 g of a mixture of 8 to 12 wt% of sulfur, 8 to 12 wt% of cinnamon, 8 to 12 wt% of cinnamon, 8 to 12 wt% of Angelica giganteus and 8 to 12 wt% For 6 to 8 hours, filtering and concentrating to prepare a concentrated concentrate of herbal medicines of 38 to 46 brix; And
(b), 0.4 to 0.6% by weight of the silkworm concentrate prepared in the step (b), and 0.8 to 5% by weight of the licorice concentrate prepared in the step (c) Wherein the concentration of the fructooligosaccharide is 7 to 9 wt%, the content of honey is 4 to 4.8 wt%, the concentration of the fructose concentrate is 0 to 0.3 wt%, the concentration of the Chinese cabbage concentrate is 0.8 to 1 wt%, the concentration of the herbal medicine concentrate to 4.7 to 5.7 wt% , 0.002 to 0.004% by weight of vitamin C, 7 to 8% by weight of polydextrose and 66 to 68% by weight of water. Use of a silkworm and cinnamon extract prepared by the method of any one of claims 1 to 3.

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