KR20200008093A - Beverage compositioin - Google Patents
Beverage compositioin Download PDFInfo
- Publication number
- KR20200008093A KR20200008093A KR1020180081968A KR20180081968A KR20200008093A KR 20200008093 A KR20200008093 A KR 20200008093A KR 1020180081968 A KR1020180081968 A KR 1020180081968A KR 20180081968 A KR20180081968 A KR 20180081968A KR 20200008093 A KR20200008093 A KR 20200008093A
- Authority
- KR
- South Korea
- Prior art keywords
- beverage composition
- lemon balm
- flavor
- erythritol
- beverage
- Prior art date
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 40
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 210000000577 adipose tissue Anatomy 0.000 claims abstract description 17
- 230000015556 catabolic process Effects 0.000 claims abstract description 14
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims description 41
- 244000062730 Melissa officinalis Species 0.000 claims description 39
- 235000010654 Melissa officinalis Nutrition 0.000 claims description 39
- 235000019634 flavors Nutrition 0.000 claims description 38
- 239000004386 Erythritol Substances 0.000 claims description 21
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 21
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 21
- 235000019414 erythritol Nutrition 0.000 claims description 21
- 229940009714 erythritol Drugs 0.000 claims description 21
- 239000000284 extract Substances 0.000 claims description 19
- 239000004376 Sucralose Substances 0.000 claims description 17
- 235000019408 sucralose Nutrition 0.000 claims description 17
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 17
- 241000581835 Monodora junodii Species 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 10
- 150000007524 organic acids Chemical class 0.000 claims description 7
- 239000008369 fruit flavor Substances 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- JBYXPOFIGCOSSB-GOJKSUSPSA-N 9-cis,11-trans-octadecadienoic acid Chemical compound CCCCCC\C=C\C=C/CCCCCCCC(O)=O JBYXPOFIGCOSSB-GOJKSUSPSA-N 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 3
- ZMJBYMUCKBYSCP-UHFFFAOYSA-N Hydroxycitric acid Chemical compound OC(=O)C(O)C(O)(C(O)=O)CC(O)=O ZMJBYMUCKBYSCP-UHFFFAOYSA-N 0.000 claims description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- 229940108924 conjugated linoleic acid Drugs 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 235000020688 green tea extract Nutrition 0.000 claims description 3
- 229940094952 green tea extract Drugs 0.000 claims description 3
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- 208000008589 Obesity Diseases 0.000 description 10
- 235000020824 obesity Nutrition 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 7
- 235000005911 diet Nutrition 0.000 description 5
- 230000037213 diet Effects 0.000 description 5
- 230000000873 masking effect Effects 0.000 description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 240000006365 Vitis vinifera Species 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000021554 flavoured beverage Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 201000001880 Sexual dysfunction Diseases 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 238000013542 behavioral therapy Methods 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 201000001883 cholelithiasis Diseases 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 231100000872 sexual dysfunction Toxicity 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
Classifications
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
-
- 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
- A23V2250/02—Acid
-
- 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
- A23V2250/24—Non-sugar sweeteners
- A23V2250/264—Sucralose, halogenated sugar
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6402—Erythritol
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 음료 조성물에 관한 것이다.The present invention relates to a beverage composition.
비만이란 체내에 지방조직이 과다한 상태를 말한다. 비만은 각종 성인병을 유발할 뿐만 아니라 자존감의 저하 등의 심리적인 요인까지 영향을 미치기 때문에 인간의 삶의 질을 저하시킬 수 있다. 또한, 비만이 있으면 당뇨병 및 고지혈증이 생길 가능성이 높아지고, 성기능 장애, 관절염, 심혈관계 질환의 발병 위험이 커진다. 또한, 비만이 있으면 담석증이 생길 수 있으며, 비만은 암의 발생과도 일부 연관이 있다. 오랜 기간에 걸쳐 에너지 소비량에 비해 영양소를 과다 섭취할 경우 에너지 불균형에 의해 비만이 유발된다. 비만에서 벗어나기 위해서는 생활 습관을 개선하여 식사량을 줄이고 운동량을 증가시키는 것과 더불어 행동요법이 필요하다. 식이 요법은 칼로리 섭취를 줄이는 것이 가장 중요한데, 평소에 섭취하던 열량보다 500~1000kcal 정도를 덜 섭취하도록 권장하고 있다.Obesity is an excess of fat tissue in the body. Obesity not only causes various adult diseases, but also affects psychological factors such as lowering self-esteem, which can reduce the quality of human life. In addition, obesity increases the likelihood of developing diabetes and hyperlipidemia, and increases the risk of developing sexual dysfunction, arthritis, and cardiovascular disease. Also, obesity can cause cholelithiasis, and obesity has been linked to cancer in some ways. Overexposure to nutrients over long periods of time causes obesity due to energy imbalances. To get out of obesity, you need to improve your lifestyle, reduce your meals and increase your exercise, as well as behavioral therapy. It is important to reduce your calorie intake in your diet, which is recommended to consume 500 to 1000 kcal less than your usual calories.
비만에서 벗어나기 위해서는 체지방 분해 기능을 가진 성분을 섭취하는 식이 요법을 생각해 볼 수 있다. 그러나, 체지방 분해 기능을 가진 성분들은 대부분 단맛이 없으며 그 성분들의 특유의 향미로 인해 평소 즐겨먹기 힘들다는 문제가 있다. 이에, 체지방 분해 기능을 가진 성분을 포함하는 제품을 먹는 식이 요법을 시행해보더라도 그 제품의 맛이 없어 그 식이 요법을 장기간 시행하는 것은 어렵다. 따라서, 체지방 분해 기능을 가지는 음료를 맛있게 만드는 것이 중요하다. 음료를 맛있게 만들기 위해서는 음료에서 단맛이 나게 하는 것이 필수적이다. 다만, 단맛이 나게 하는 성분들은 보통 칼로리가 높기 때문에, 음료에 단맛이 나게 하는 성분들은 첨가하게 하면 음료의 칼로리가 높아질 수 있다. 그러나, 체지방 분해 기능을 가지는 음료가 칼로리가 높아지게 되면 체지방 분해 기능을 가지는 음료 그 본래의 의미 즉, 비만을 벗어나기 위한 목적이 퇴색될 수 있다.To get rid of obesity, you can think of a diet that consumes ingredients that break down body fat. However, most of the components having a body fat breakdown function are not sweet and have a problem of being difficult to enjoy due to the unique flavor of the components. Therefore, even if you try to eat a diet containing a product containing a component having a body fat breakdown function, it is difficult to perform the diet for a long time because the taste of the product. Therefore, it is important to make a beverage having a body fat breakdown function delicious. To make a drink delicious, it is essential to make it sweet. However, because the sweetening ingredients usually have high calories, adding sweetening ingredients to the beverage may increase the calorie content of the beverage. However, when a calorie-degrading beverage becomes high in calories, the original meaning of the beverage having a body fat-degrading function, that is, the purpose for escaping obesity, may be faded.
실시예들은, 체지방 분해 기능을 가지는 음료를 맛있게 먹을 수 있게 하되, 음료의 칼로리가 높아지지 않게 하기 위함이다.Embodiments are intended to be able to enjoy a beverage having a body fat breakdown function deliciously, but not to increase the calories of the beverage.
일 실시예에 따르면, 체지방 분해 기능을 갖는 성분 및 저칼로리 감미료를 포함하는, 음료 조성물이 제공된다.According to one embodiment, a beverage composition is provided, comprising a component having a body fat breakdown function and a low calorie sweetener.
상기 체지방 분해 기능을 갖는 성분은, 레몬밤 추출물, 가르시니아 캄보지아 추출물, 공액리놀레산 및 녹차추출물 중 적어도 하나를 포함할 수 있다.The component having a body fat decomposition function may include at least one of lemon balm extract, garcinia cambogia extract, conjugated linoleic acid and green tea extract.
상기 감미료는, 수크랄로스, 에리스리톨, 스테비오사이드 및 아스파탐 중 적어도 하나를 포함할 수 있다.The sweetener may include at least one of sucralose, erythritol, stevioside, and aspartame.
다른 실시예에 따르면, 레몬밤 추출물, 레몬밤의 향미를 마스킹하는 성분 및 저칼로리 감미료를 포함하는, 음료 조성물이 제공된다.According to another embodiment, a beverage composition is provided comprising a lemon balm extract, an ingredient that masks the flavor of lemon balm, and a low calorie sweetener.
상기 레몬밤의 향미를 마스킹하는 성분은, 과일향 착향료를 포함할 수 있다.Ingredients for masking the flavor of the lemon balm, may include fruit flavor flavoring.
또 다른 실시예에 따르면, 레몬밤 추출물, 풋사과향 착향료, 에리스리톨 및 수크랄로스를 포함하는, 음료 조성물이 제공된다.According to another embodiment, a beverage composition comprising lemon balm extract, green apple flavored flavour, erythritol and sucralose is provided.
상기 수크랄로스 및 상기 에리스리톨의 중량 비율은, 1:10 내지 1:30 또는 1:15 내지 1:25일 수 있다.The weight ratio of the sucralose and the erythritol may be 1:10 to 1:30 or 1:15 to 1:25.
상기 레몬밤 추출물 및 상기 에리스리톨의 중량 비율은, 1:0.5 내지 1:2 또는 1:0.75 내지 1:1.34일 수 있다.The weight ratio of the lemon balm extract and the erythritol may be 1: 0.5 to 1: 2 or 1: 0.75 to 1: 1.34.
유기산을 더 포함할 수 있다.It may further comprise an organic acid.
상기 유기산 및 상기 에리스리톨의 중량 비율은, 1:1 내지 1:3 또는 1:1.5 내지 1:2.5일 수 있다.The weight ratio of the organic acid and the erythritol may be 1: 1 to 1: 3 or 1: 1.5 to 1: 2.5.
소금을 더 포함할 수 있다.May contain more salt.
상기 소금 및 상기 수크랄로스의 중량 비율은, 1:1 내지 1:4 또는 1:2 내지 1:3일 수 있다.The weight ratio of the salt and the sucralose may be 1: 1 to 1: 4 or 1: 2 to 1: 3.
실시예들에 따르면, 체지방 분해 기능을 가지는 음료를 맛있게 먹을 수 있게 하되, 음료의 칼로리가 높아지지 않게 할 수 있다.According to the embodiments, it is possible to deliciously drink a beverage having a body fat breakdown function, so that the calories of the beverage may not be increased.
실시예들에 따르면, 비만을 벗어나기 위해 체지방 분해 기능을 가진 성분을 섭취하는 식이 요법의 성공 가능성을 현저하게 높일 수 있다.According to embodiments, it is possible to significantly increase the probability of success of a diet in which a component having a body fat breakdown function in order to escape obesity.
일 실시예에 따른 음료 조성물은 체지방 분해 기능을 갖는 성분 및 저칼로리 감미료를 포함한다. 한편, 음료 조성물은 액상 및 분말 중 적어도 하나의 형태를 가질 수 있다.The beverage composition according to one embodiment includes a low calorie sweetener and a component having a body fat breakdown function. Meanwhile, the beverage composition may have a form of at least one of liquid and powder.
예를 들어, 체지방 분해 기능을 갖는 성분은 레몬밤 추출물, 가르시니아 캄보지아 추출물, 공액리놀레산 및 녹차추출물 중 적어도 하나를 포함할 수 있다. 다만, 이에 한정되는 것은 아니다. 이 중 레몬밤 추출물은 레몬밤 특유의 향미를 지니고 있는데, 이 레몬밤의 향미에 대해서는 개인의 취향에 따라 호불호가 갈린다. 레몬밤의 향미는 레몬밤 특유의 떫은 맛을 포함하고 있기 때문에, 사람들 대부분은 이 레몬밤의 향미를 기피한다. 따라서, 누구나 레몬밤 추출물을 포함하는 음료를 즐길 수 있도록 하기 위해서는, 음료 조성물에 레몬밤의 향미를 마스킹하는 성분을 포함시킬 수 있다. 한편, 레몬밤 추출물 외 다른 추출물들의 경우에도 떫은 맛을 포함하고 있을 수 있음은 마찬가지이다.For example, the component having a body fat decomposition function may include at least one of lemon balm extract, garcinia cambogia extract, conjugated linoleic acid and green tea extract. However, the present invention is not limited thereto. Among them, the lemon balm extract has a peculiar flavor of lemon balm, and the flavor of the lemon balm is different depending on the taste of the individual. Since lemon balm flavors contain the characteristic lemon balm, most people avoid this lemon balm flavor. Therefore, in order to allow anyone to enjoy a beverage containing a lemon balm extract, the beverage composition may include an ingredient masking the flavor of lemon balm. On the other hand, lemon balm extracts in addition to other extracts may contain a bitter taste is the same.
레몬밤의 향미를 마스킹하는 성분은 과일향 착향료를 포함할 수 있다. 과일향 착향료는 액상 및 분말 중 적어도 하나의 형태를 가질 수 있다. 과일향은 풋사과향, 딸기향, 포도향, 복숭아향, 청포도향 중 적어도 하나를 포함할 수 있다. 다만, 이에 한정되는 것은 아니다. 한편, 풋사과는 본래 떫은 맛을 가지고 있다. 따라서, 레몬밤 추출물이 포함된 풋사과 맛의 음료를 마시는 경우, 레몬밤 특유의 향미를 풋사과의 떫은 맛으로 착각하여 레몬밤 특유의 향미를 인지하지 못하고 단순히 풋사과 맛의 음료를 마시고 있다고 느낄 수 있다. 이에, 풋사과향 착향료를 첨가하여 풋사과 맛의 음료를 만드는 경우, 적은 양의 풋사과향 착향료만으로도 레몬밤의 향미가 완벽하게 마스킹될 수 있다. 이러한 방식으로 레몬밤의 향미를 마스킹함으로써 누구나 레몬밤 추출물을 포함하는 음료를 즐길 수 있도록 할 수 있다. 한편, 착향료의 경우, 가격이 비싸 음료에 다량 첨가하기에는 경제적 부담이 크다. 따라서, 시중에 음료를 판매하면서 셀링포인트를 잡기 위해 체지방 분해기능을 가진 레몬밤을 음료 등에 첨가하는 것을 생각해볼 수 있다고 하더라도, 레몬밤 특유의 향미를 마스킹할 수 없거나, 레몬밤 특유의 향미를 경제적으로 마스킹할 수 없어 현실상 레몬밤을 첨가하더라도 레몬밤을 실질적인 체지방 분해기능을 갖지 못하는 정도의 소량밖에 첨가하지 못할 것이다. 한편, 레몬밤 특유의 향미를 경제적으로 마스킹할 수 있는 것은 떫은 맛이 강한 청포도 맛의 음료의 경우에도 마찬가지일 수 있다. 한편, 착향료는 음료 조성물에 포함되는 성분들 중 차지하는 가격 비중이 제일 크기 때문에(보통, 착향료의 가격 비중은 음료의 30~60%를 차지), 착향료를 통해 원가를 절감하는 것은 음료를 제조함에 있어 매우 중요하다. 즉, 착향료의 양을 조금이라도 줄이게 되면 음료 조성물의 원가 절감에 큰 도움이 된다. 한편, 특정 과일 맛의 음료를 만드는 경우, 과일향 착향료와 함께 감미료, 산미료, 소금의 양이 달라져야 함은 물론이다. 한편, 과일 농축 분말은 과일향 착향료와 유사한 기능을 수행할 수는 있지만, 과일향 착향료에 비해 칼로리가 높아 본 발명의 목적을 퇴색시킬 수 있어 레몬밤의 향미를 마스킹하는 성분으로 사용하기에는 적합하지 않을 수 있다.Ingredients for masking the flavor of lemon balm may include fruity flavorings. Fruit flavoring agent may have a form of at least one of liquid and powder. The fruit flavor may include at least one of green apple flavor, strawberry flavor, grape flavor, peach flavor, green grape flavor. However, the present invention is not limited thereto. Green apples, on the other hand, have an astringent taste. Therefore, when drinking a green apple flavored beverage containing lemon balm extract, it is mistaken for the aroma of lemon balm with the astringent taste of green apple, you can feel that you are simply drinking a green apple flavored beverage without recognizing the unique flavor of lemon balm. Thus, when the green apple flavored beverage is added by adding a green apple flavored flavor, the lemon balm flavor may be completely masked with only a small amount of green apple flavored flavor. By masking the flavor of the lemon balm in this way, anyone can enjoy a beverage containing a lemon balm extract. On the other hand, in the case of flavoring, the price is expensive, the economic burden to add a large amount to the beverage is great. Therefore, even if you can think of adding lemon balm with body fat breakdown function to your drink to catch selling points while selling drinks on the market, you can't mask lemon balm's unique flavor, As you can't mask it, even if you add lemon balm, you will only be able to add a small amount of lemon balm that does not have substantial body fat breakdown. On the other hand, it is possible to economically mask the flavor unique to lemon balm may also be the case in the case of a beverage with a strong astringent taste. On the other hand, flavoring agent is the largest share of the price of the ingredients included in the beverage composition (usually, 30% to 60% of the price of flavoring), so reducing the cost through flavoring in manufacturing drinks very important. In other words, reducing the amount of flavor even a little helps in reducing the cost of the beverage composition. On the other hand, when making a drink of a particular fruit flavor, of course, the amount of sweetener, acidulant, salt with the fruit flavoring flavor should be changed. Meanwhile, the fruit concentrate powder may perform a function similar to the fruit flavor flavoring, but the calorie is higher than the fruit flavor flavoring, which may discolor the object of the present invention, and thus may not be suitable for use as an ingredient for masking the flavor of lemon balm. Can be.
아래의 표 1은 물 300mL에 포함된 레몬밤 추출물 1500mg의 향미를 마스킹하기 위해 필요한 과일향 착향료의 양(단위: mg)을 나타낸다. 이 시험 자료는 20대에서 50대 사이의 성인 10명을 기준으로, 과일향 착향료의 양을 500mg에서 20mg씩 증가시키면서, 8명 이상이 레몬밤 추출물의 향미가 느껴지지 않는 최소 과일향 착향료의 양을 구한 것이다. 아래의 표 1에서 볼 수 있는 바와 같이, 레몬밤 추출물의 향미를 가장 잘 마스킹하는 것은 풋사과향 착향료였다.Table 1 below shows the amount of fruit flavoring flavor (unit: mg) required to mask the flavor of 1500 mg of lemon balm extract contained in 300 mL of water. The test data is based on 10 adults in their 20s to 50s, increasing the amount of fruit flavored flavor in 500mg to 20mg increments, and at least 8 people without the flavor of lemon balm extract. Is obtained. As can be seen in Table 1 below, it was the green apple flavored flavor that best masked the flavor of the lemon balm extract.
저칼로리 감미료는 수크랄로스, 에리스리톨, 스테비오사이드 및 아스파탐 중 적어도 하나를 포함할 수 있다. 다만, 이에 한정되는 것은 아니다. 한편, 수크랄로스는 에리스리톨보다 단맛이 강하다. 그러나, 수크랄로스를 다량 첨가하는 경우, 쓴맛이 강해지기 때문에 수크랄로스를 다량 첨가하는 것은 부적절하다. 그리고, 에리스리톨을 다량 첨가하는 경우, 케이킹 현상이 발생하기 때문에 에리스리톨을 다량 첨가하는 것은 부적절하다. 또한, 수크랄로스와 에리스리톨을 적당량 조합하여 사용하는 경우에만 설탕의 단맛을 가깝게 재현해낼 수 있다. 즉, 수크랄로스와 에리스리톨은 상호 보완적으로 단맛의 밸런스를 맞출 수 있다. 따라서, 에리스리톨과 수크랄로스를 조합하여 첨가하는 것이 바람직하다. 또한, 에리스리톨은 경우에 따라 말토덱스트린이나 포도당의 부형제 역할을 대신할 수도 있다. 따라서, 수크랄로스 및 에리스리톨의 중량 비율은 1:10 내지 1:30인 것이 바람직하며, 1:15 내지 1:25인 것이 특히 바람직하다. 한편, 레몬밤 추출물 및 에리스리톨의 중량 비율은 1:0.5 내지 1:2인 것이 바람직하며, 1:0.75 내지 1:1.34인 것이 특히 바람직하다.The low calorie sweetener may comprise at least one of sucralose, erythritol, stevioside and aspartame. However, the present invention is not limited thereto. Sucralose, on the other hand, is stronger in sweetness than erythritol. However, when a large amount of sucralose is added, it is inappropriate to add a large amount of sucralose because the bitter taste becomes strong. In addition, when a large amount of erythritol is added, it is inappropriate to add a large amount of erythritol because a caking phenomenon occurs. In addition, the sweetness of sugar can be closely reproduced only when a suitable amount of sucralose and erythritol are used in combination. In other words, sucralose and erythritol can complement each other to balance sweetness. Therefore, it is preferable to add erythritol and sucralose in combination. In addition, erythritol may take over the role of an excipient of maltodextrin or glucose in some cases. Therefore, the weight ratio of sucralose and erythritol is preferably 1:10 to 1:30, and particularly preferably 1:15 to 1:25. On the other hand, the weight ratio of lemon balm extract and erythritol is preferably 1: 0.5 to 1: 2, particularly preferably 1: 0.75 to 1: 1.34.
실시예에 따라, 음료 조성물은 산미료를 더 포함할 수 있다. 산미료는 유기산 및 무기산 중 적어도 하나 이상을 포함할 수 있다. 유기산은 예를 들어, 구연산일 수 있다. 이때, 유기산 및 에리스리톨의 중량 비율은 1:1 내지 1:3인 것이 바람직하며, 1:1.5 내지 1:2.5인 것이 특히 바람직하다.According to an embodiment, the beverage composition may further comprise an acidulant. The acidulant may include at least one or more of an organic acid and an inorganic acid. The organic acid can be citric acid, for example. At this time, the weight ratio of organic acid and erythritol is preferably 1: 1 to 1: 3, and particularly preferably 1: 1.5 to 1: 2.5.
실시예에 따라, 음료 조성물은 소금을 더 포함할 수 있다. 소금은 정제염 및 천일염 중 적어도 하나를 포함할 수 있다. 소금 및 수크랄로스의 중량 비율은 1:1 내지 1:4인 것이 바람직하며, 1:2 내지 1:3인 것이 특히 바람직하다.According to an embodiment, the beverage composition may further comprise salt. The salt may comprise at least one of refined salt and sun salt. The weight ratio of salt and sucralose is preferably 1: 1 to 1: 4, and particularly preferably 1: 2 to 1: 3.
한편, 타겟 과일의 맛을 달리할 때마다 감미료, 산미료, 소금의 첨가량을 달리할 수 있다. 예를 들어, 신맛 과일(예: 레몬향)을 타겟으로 하는 경우 산미료의 양이 더 많아질 수 있다.On the other hand, each time the taste of the target fruit is different, the addition amount of sweetener, acidulant, salt can be varied. For example, if you target sour fruit (such as lemon flavor), the amount of acidulant may be higher.
실시예에 따라 분말 조성물의 경우, 고결방지제를 더 포함할 수 있다. 고결방지제는 이산화규소 및 제3 인산칼슘 중 적어도 하나를 포함할 수 있다.In the case of the powder composition according to the embodiment, it may further comprise an anti-caking agent. The anti-caking agent may comprise at least one of silicon dioxide and tricalcium phosphate.
본 발명의 음료 조성물을 물에 첨가하여 체지방 분해 기능을 가진 저칼로리 음료를 만들 수 있다.The beverage composition of the present invention can be added to water to make a low calorie beverage having a body fat breakdown function.
Claims (12)
A beverage composition comprising a component having a body fat breakdown function and a low calorie sweetener.
상기 체지방 분해 기능을 갖는 성분은, 레몬밤 추출물, 가르시니아 캄보지아 추출물, 공액리놀레산 및 녹차추출물 중 적어도 하나를 포함하는, 음료 조성물.
The method according to claim 1,
The component having a body fat breakdown function, lemon balm extract, garcinia cambogia extract, conjugated linoleic acid and green tea extract, beverage composition.
상기 감미료는, 수크랄로스, 에리스리톨, 스테비오사이드 및 아스파탐 중 적어도 하나를 포함하는, 음료 조성물.
The method according to claim 1,
The sweetener, at least one of sucralose, erythritol, stevioside and aspartame, beverage composition.
A beverage composition comprising lemon balm extract, an ingredient that masks the flavor of lemon balm, and a low calorie sweetener.
상기 레몬밤의 향미를 마스킹하는 성분은, 과일향 착향료를 포함하는, 음료 조성물.
The method according to claim 4,
The component which masks the flavor of the lemon balm contains a fruit flavor flavoring agent, The drink composition.
A beverage composition comprising lemon balm extract, green apple flavored flavour, erythritol and sucralose.
상기 수크랄로스 및 상기 에리스리톨의 중량 비율은, 1:10 내지 1:30 또는 1:15 내지 1:25인, 음료 조성물.
The method according to claim 6,
The weight ratio of the sucralose and the erythritol is 1:10 to 1:30 or 1:15 to 1:25, the beverage composition.
상기 레몬밤 추출물 및 상기 에리스리톨의 중량 비율은, 1:0.5 내지 1:2 또는 1:0.75 내지 1:1.34인, 음료 조성물.
The method according to claim 7,
The weight ratio of the lemon balm extract and the erythritol is 1: 0.5 to 1: 2 or 1: 0.75 to 1: 1.34, the beverage composition.
유기산을 더 포함하는, 음료 조성물.
The method according to claim 8,
The beverage composition further comprises an organic acid.
상기 유기산 및 상기 에리스리톨의 중량 비율은, 1:1 내지 1:3 또는 1:1.5 내지 1:2.5인, 음료 조성물.
The method according to claim 9,
The weight ratio of the organic acid and the erythritol is 1: 1 to 1: 3 or 1: 1.5 to 1: 2.5, the beverage composition.
소금을 더 포함하는, 음료 조성물.
The method according to claim 10,
Further comprising a salt, the beverage composition.
상기 소금 및 상기 수크랄로스의 중량 비율은, 1:1 내지 1:4 또는 1:2 내지 1:3인, 음료 조성물.
The method according to claim 11,
The weight ratio of the salt and the sucralose is 1: 1 to 1: 4 or 1: 2 to 1: 3, the beverage composition.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020180081968A KR102619206B1 (en) | 2018-07-15 | 2018-07-15 | Beverage compositioin |
KR1020210091371A KR20210090598A (en) | 2018-07-15 | 2021-07-13 | Beverage compositioin |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020180081968A KR102619206B1 (en) | 2018-07-15 | 2018-07-15 | Beverage compositioin |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020210091371A Division KR20210090598A (en) | 2018-07-15 | 2021-07-13 | Beverage compositioin |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20200008093A true KR20200008093A (en) | 2020-01-23 |
KR102619206B1 KR102619206B1 (en) | 2023-12-28 |
Family
ID=69368977
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020180081968A KR102619206B1 (en) | 2018-07-15 | 2018-07-15 | Beverage compositioin |
KR1020210091371A KR20210090598A (en) | 2018-07-15 | 2021-07-13 | Beverage compositioin |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020210091371A KR20210090598A (en) | 2018-07-15 | 2021-07-13 | Beverage compositioin |
Country Status (1)
Country | Link |
---|---|
KR (2) | KR102619206B1 (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20050002992A1 (en) * | 2003-06-17 | 2005-01-06 | Mccleary Edward Larry | Foods, beverages, condiments, spices and salad dressings with specialized supplements |
JP2005263706A (en) * | 2004-03-19 | 2005-09-29 | Combi Corp | Fat metabolism promotion composition and food and beverage containing the same |
KR20070084129A (en) * | 2004-11-15 | 2007-08-24 | 카오카부시키가이샤 | Packed beverage for lipid combustion promotion |
KR20130097316A (en) * | 2012-02-24 | 2013-09-03 | 웅진식품주식회사 | Bevearage composition for regulating body weight and alternative mill, and preparation method for the same |
US20150224158A1 (en) * | 2006-06-16 | 2015-08-13 | Kefiplant Inc. | Fermented plant extracts, methods of production and uses |
US20170354175A1 (en) * | 2017-05-15 | 2017-12-14 | Senomyx, Inc. | Sweetener composition |
-
2018
- 2018-07-15 KR KR1020180081968A patent/KR102619206B1/en active IP Right Grant
-
2021
- 2021-07-13 KR KR1020210091371A patent/KR20210090598A/en active Application Filing
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20050002992A1 (en) * | 2003-06-17 | 2005-01-06 | Mccleary Edward Larry | Foods, beverages, condiments, spices and salad dressings with specialized supplements |
JP2005263706A (en) * | 2004-03-19 | 2005-09-29 | Combi Corp | Fat metabolism promotion composition and food and beverage containing the same |
KR20070084129A (en) * | 2004-11-15 | 2007-08-24 | 카오카부시키가이샤 | Packed beverage for lipid combustion promotion |
US20090148554A1 (en) * | 2004-11-15 | 2009-06-11 | Kao Corporation | Packed Beverage For Lipid Combustion Promotion |
US20150224158A1 (en) * | 2006-06-16 | 2015-08-13 | Kefiplant Inc. | Fermented plant extracts, methods of production and uses |
KR20130097316A (en) * | 2012-02-24 | 2013-09-03 | 웅진식품주식회사 | Bevearage composition for regulating body weight and alternative mill, and preparation method for the same |
US20170354175A1 (en) * | 2017-05-15 | 2017-12-14 | Senomyx, Inc. | Sweetener composition |
Also Published As
Publication number | Publication date |
---|---|
KR20210090598A (en) | 2021-07-20 |
KR102619206B1 (en) | 2023-12-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP3483560B2 (en) | Sweet drinks and sweet compositions | |
RU2400109C1 (en) | Cola-based dietary drinks | |
US20030228393A1 (en) | Multi-phase food & beverage | |
TWI492715B (en) | Containing polymerized catechins | |
JP2010521175A (en) | Beverage products sweetened with anisic acid-modified steviol glycosides | |
CN107048321A (en) | RD sweetener and with the sweetened food of RD | |
CN104125780A (en) | Nutrition beverages | |
EP3541201B1 (en) | Taste improvement for stevia sweetened beverages with miracle fruit | |
Hirdyani | Development and quality evaluation of RTS (ready to serve) beverages made from traditional Indian medicinal plants | |
Harsha et al. | Quality evaluation of herbal juice developed from traditional Indian medicinal plants using Citrus limetta as base | |
US20130177690A1 (en) | Taste Modifying Composition | |
WO2012083251A1 (en) | Monatin sweetened food or beverage with improved sweetener performance | |
Sharma et al. | Development and evaluation of antioxidant rich low calorie functional bitter gourd (Memordica charantia L) spiced squash | |
KR20070092791A (en) | Method for preparing a drink with red ginseng and vinegar | |
KR101238830B1 (en) | Chocolate containing black garlic | |
JP4056905B2 (en) | Vinegar drink | |
JP6416733B2 (en) | Flavor balance adjustment method for liquid foods and drinks | |
KR20200008093A (en) | Beverage compositioin | |
JP2009240297A (en) | Taste improving method | |
JP2008054543A (en) | Method for producing vinegared-egg drinking food, and vinegared-egg drinking food obtained by the method | |
JP2004166606A (en) | Tencha (sweet tea) drink | |
KR102353626B1 (en) | Jelly-type Antler Drink and Its Manufacturing Method | |
JP6448677B2 (en) | Flavor balance adjustment method for liquid foods and drinks | |
JP5864153B2 (en) | Method for enhancing the sourness of beverages containing sourness components | |
CN107897596A (en) | A kind of juice and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AMND | Amendment | ||
A107 | Divisional application of patent | ||
E902 | Notification of reason for refusal | ||
AMND | Amendment | ||
E601 | Decision to refuse application | ||
AMND | Amendment | ||
X701 | Decision to grant (after re-examination) | ||
GRNT | Written decision to grant |