KR20230080161A - Composition for removing odor for vegetable beverages and The method for removing odors from vegetable beverages using the same - Google Patents

Abstract

The present invention relates to a masking composition for vegetable beverages and a masking method for vegetable beverages using the same. The masking composition for vegetable beverages according to the present invention is added to a vegetable beverage composition to reduce fishy odor and By effectively masking the taste, consumer preference can be significantly improved. In addition, the masking composition for vegetable beverages has a relatively simple manufacturing method compared to the prior art, and at the same time, it shows an excellent masking effect even when added in a small amount to the vegetable beverage composition, so it is economical, and the original taste of vegetable beverages is not altered or There are advantages to not doing it.

Description

Masking composition for vegetable beverages and masking method for vegetable beverages using the same {Composition for removing odor for vegetable beverages and The method for removing odors from vegetable beverages using the same}

The present invention relates to a masking composition for vegetable beverages and a masking method for vegetable beverages using the same.

Today, people's interest in healthy food is increasing, and the number of people who want to eat vegetable foods such as vegetables, fruits, and grains that can replace animal plants in consideration of health and environment is gradually increasing. In addition, in the case of processed foods, preference for vegetable foods with minimal processing is continuously increasing due to the fact that stabilizers, emulsifiers, preservatives, etc. contained in small amounts in processed foods may adversely affect health.

Representative examples of vegetable beverages include soymilk products prepared using soybeans as a main ingredient. Soymilk contains a large amount of high-quality protein and essential fat, is low in saturated fat, and has no cholesterol, so it can reduce various side effects of animal high-protein foods and is cheaper than animal beverages such as milk. However, in the case of such soymilk products, there is a problem in that consumer preference is poor due to the unique fishy smell of soybeans.

Another plant-based beverage that has recently been in the limelight is seed-based beverages. For example, beverages based on plant seeds such as almonds, rice, and soybeans are preferred by consumers with milk allergy or lactose intolerance, and are low in calories compared to high-protein beverages of animal origin such as milk, so they can be used as meal replacements or snacks. Sales are increasing for consumers who need it.

On the other hand, hemp seeds are seeds of hemp (大麻), also called hemp and hemp, and have a lower content of tetrahydrocannabinol (THC), known as an anesthetic or hallucinogenic component, than cannabis obtained from the mouth and flowers of hemp. Distributed for industrial use. In particular, hemp seeds, which have recently been spotlighted as superfoods, are rich in high-quality protein, essential fatty acids, vitamins, minerals, and dietary fiber, and are known to be effective in preventing cardiovascular diseases and various cancers. It is known to be a good food for diet.

However, vegetable beverages containing plant seeds such as almonds, rice, and beans, and active ingredients such as hemp seeds, as well as the above-mentioned soymilk products, have a problem in that consumers do not like them due to the fishy smell and taste peculiar to the seeds. Researchers continue to study how to improve consumer taste by masking their own fishy smell and taste as much as possible when manufacturing vegetable beverages based on various vegetable ingredients such as soybeans, plant seeds, and hemp. As a result, the present invention was completed.

The present invention was made to solve the problems of the prior art, and to effectively mask the peculiar fishy smell and taste of seeds, soybeans, hemp, etc., which are the main components of vegetable beverages, trehalose and beta cyclo It is intended to provide a masking composition for vegetable beverages in which dextrin (β-cyclodextrin) is combined in a specific weight part ratio and a method for masking vegetable beverages using the masking composition.

In addition, the technical problem to be solved by the present invention is not limited to the above-mentioned technical problem, and other technical problems not mentioned above will become clear to those skilled in the art from the description below. You will be able to understand.

In the present specification, as a masking composition for vegetable beverages, the composition includes 5 to 7 parts by weight of trehalose and 1 to 3 parts by weight of β-cyclodextrin.

For example, the composition may include 6 parts by weight of trehalose and 2 parts by weight of beta cyclodextrin.

For example, the vegetable beverage may contain an active ingredient of one or more plants selected from soybeans, seeds, and hemp.

In addition, in the present specification, a) preparing a vegetable beverage containing an active ingredient of at least one plant selected from soybeans, seeds, and hemp; and b) adding a masking composition for vegetable beverages containing trehalose and β-cyclodextrin to the vegetable beverage; Including, it provides a method for masking vegetable beverages.

For example, in step a, the active ingredient of one or more plants selected from soybeans, seeds, and hemp may be obtained by extracting the plant by one or more methods selected from hot water extraction, solvent extraction, ultrasonic extraction, and supercritical extraction. there is.

For example, in step b, 96 to 99 parts by weight of the vegetable beverage masking composition for vegetable beverages may be added in a ratio of 1 to 4 parts by weight.

For example, the masking composition for vegetable beverages may contain 1 to 3 parts by weight of β-cyclodextrin based on 5 to 7 parts by weight of trehalose.

The masking composition for vegetable beverages according to the present invention can be added to vegetable beverage compositions to effectively mask the fishy smell and fishy taste inherent in vegetable ingredients such as soybeans, seeds, and hemp, thereby significantly improving consumer preference.

On the other hand, the masking composition for vegetable beverages has a relatively simple manufacturing method compared to the prior art, and at the same time, it shows an excellent masking effect even when added in a small amount to the vegetable beverage composition, so it is economical, and the original taste of vegetable beverages is not altered or There are advantages to not doing it.

1 schematically shows a manufacturing process of a masking composition for vegetable beverages and a masking method for vegetable beverages using the same according to an embodiment of the present invention.
Figure 2 shows a picture of an actual product applied to a vegetable beverage using a masking composition for vegetable beverages according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, in describing the present description, descriptions of already known functions or configurations will be omitted to clarify the gist of the present description.

As described above, it is a widely known fact that soymilk products using soybeans have a fishy smell and taste unique to soybeans, and in addition, vegetable beverages using plant seeds such as rice and hemp also have a unique off-flavor, fishy taste It is known to produce taste and the like.

Therefore, the present inventors prepared a masking composition for vegetable beverages by mixing trehalose and beta cyclodextrin in a specific weight part ratio, and when applied to vegetable beverages, the fishy smell and fishy taste inherent in vegetable ingredients By effectively masking, the consumer's preference is remarkably improved, and the manufacturing process is relatively simple compared to the prior art, and only a small amount is added to the vegetable beverage composition, so it exhibits an excellent masking effect, so it is economical and vegetable beverage It was confirmed through experiments that there is an advantage of not altering or altering the inherent taste, and the present invention was completed.

Masking composition for vegetable beverages and using it Masking method for plant-based beverages

A masking composition for vegetable beverages according to an embodiment of the present invention may include 5 to 7 parts by weight of trehalose and 1 to 3 parts by weight of β-cyclodextrin.

Trehalose is a disaccharide composed of two molecules of glucose. Specifically, it is a disaccharide formed by α(1→1)αglycosidic bonds between two molecules of 　αglucose, and it has very strong resistance to acid hydrolysis and has a high It is characterized by stability even in temperature and acidic conditions. On the other hand, trehalose may have a chemical structure of Structural Formula 1 below, and serves to blow away the strong-tasting pitch.

Cyclodextrin is a white crystalline powder that is odorless and has a slightly sweet taste. It is also one of the sugar components constituting oligosaccharides, etc., and is made by combining several glucose molecules. On the other hand, the cyclodextrin has a unique structure in the form of a cone with a hole in the middle like a donut when viewed from above, and due to this structural characteristic, various compounds can be accommodated in the corresponding space to form various complexes. On the other hand, the cyclodextrin used in the present invention may be β-cyclodextrin containing 7 glucose units, may have a chemical structure of the following Structural Formula 2, and capture taste and aroma has the effect of

On the other hand, the masking composition for vegetable beverages according to an embodiment of the present invention contains 5 to 7 parts by weight of trehalose and 1 to 3 parts by weight of β-cyclodextrin, more specifically 6 parts by weight of trehalose. It may contain 2 parts by weight of beta cyclodextrin (β-cyclodextrin) per part, and thus may contain trehalose and beta cyclodextrin in a 3:1 weight part ratio.

On the other hand, the vegetable beverage to which the masking composition is applied may specifically include an active ingredient of one or more plants selected from soybeans, seeds, and hemp, and the term '' used throughout the present specification and claims. It should be understood that 'vegetable beverage' refers to a beverage composition based on vegetable raw materials. Specifically, the vegetable beverage may include an active ingredient of one or more plants selected from soybeans, seeds, and hemp.

On the other hand, a method for masking a vegetable beverage according to another embodiment of the present invention includes the steps of a) preparing a vegetable beverage containing an active ingredient of at least one plant selected from soybeans, seeds and hemp; and b) adding a masking composition for vegetable beverages containing trehalose and β-cyclodextrin to the vegetable beverage; includes

First, a vegetable beverage containing an active ingredient of at least one plant selected from soybeans, seeds, and hemp is prepared (step a).

Soybeans are seeds of leguminous plants and are commonly referred to as 'beans', and contain various minerals and vitamins, such as protein (34.4%), carbohydrates (30%), and lipids (18.6%). Meanwhile, soybeans are an important vegetable protein source, with more than 50% of soybeans worldwide being produced in the United States. On the other hand, soybeans are rich in isoflavones, which are known to prevent calcium from escaping from bones, help to absorb calcium, maintain bone health, and help prevent osteoporosis.

Meanwhile, in the present invention, the seed may be one or more edible plant seeds selected from the group consisting of almonds, walnuts, basil and chia.

Almond is a plant native to the Middle East belonging to the genus Rosaceae and Prunus genus. It is a dicotyledonous plant and the fleshy skin is wrinkled. On the other hand, almonds, which are seeds from trees, contain little carbohydrates, so they are used in cakes and snacks for low-carb diets, and are known to be good for diabetics. In addition, almonds are known to contain 24 mg of vitamin E per 100 g.

Walnut is a drupe obtained from a tree belonging to the genus Garlic, and is known to contain a large amount of protein and many essential fatty acids. Walnut flesh is known to contain 60-70% oil, 15-20% protein, 4-5% carbohydrates, and various vitamins and mineral salts. Walnut oil contains 7.3% saturated fatty acid and 14-15% oleic acid. , 78 ~ 83% of linoleic acid and 4 ~ 7% of linolenic acid, so it is used for arteriosclerosis, respiratory disease, neuralgia, arthritis, diabetes, etc.

Basil is an annual plant belonging to the Lamiaceae family and a kind of spice. It is about 20 to 60 cm tall, and has light green, tufted leaves with a length of 1.5 to 5 cm and a width of 1 to 3 cm. On the other hand, basil seeds are highly hydrophilic seeds that absorb about 30 times more water, contain a large amount of vitamin E and tocopherol, and are rich in water-soluble dietary fiber, which is known to be effective in removing toxins from the body.

Chia is a species of flowering plant belonging to the Mintaceae family that is native to central and southern Mexico and Guatemala. .

Hemp is hemp, a plant of the Moraceae family. In the present invention, hemp means the seed of hemp, and hemp is rich in fiber, protein, omega 3 and omega 6, and has anticancer properties, so it is in the spotlight as a superfood. Meanwhile, in the United States, various products such as beverages, salads and cereals using commercial hemp seeds with low THC content, a drug component, are sold.

On the other hand, in this step, the vegetable beverage may be prepared by extracting an active ingredient of one or more plants selected from the above-described soybeans, seeds, and hemp, and mixing with other ingredients.

On the other hand, the active ingredient extraction process is not particularly limited, but in one example, it may be obtained by extracting the plant by one or more methods selected from hot water extraction, solvent extraction, ultrasonic extraction and supercritical extraction.

On the other hand, the vegetable beverage may further include additional components such as a stabilizer and an emulsifier, and in the case of the stabilizer, for example, as a water-soluble polysaccharide thickener, gellan gum, crystalline cellulose, etc., which are known to have excellent fluid gel formation, may be further included. can Meanwhile, the emulsifier may include lecithin, hydrolyzed lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride, and the like.

On the other hand, in addition to the above components, the vegetable beverage of the present invention may further include components commonly used in the art, such as sweeteners, flavors, extracts, vitamins, antioxidants, and acidity regulators.

Next, a masking composition for vegetable beverages containing trehalose and β-cyclodextrin is added to the vegetable beverage (step b).

On the other hand, as described above, the masking composition for vegetable beverages according to the present invention contains 5 to 7 parts by weight of trehalose and 1 to 3 parts by weight of β-cyclodextrin, more specifically 6 parts by weight of trehalose. It may contain 2 parts by weight of beta cyclodextrin (β-cyclodextrin) based on parts by weight, and thus may contain trehalose and beta cyclodextrin in a ratio of 3:1 by weight.

In the above step, when a composition containing trehalose and beta cyclodextrin in the weight part ratio is used, it is possible to more effectively mask the fishy smell and fishy taste of vegetable raw materials such as soybeans, seeds, and hemp.

On the other hand, in the above step, the masking composition for vegetable beverages 96 to 99 parts by weight of vegetable beverages may be added in a ratio of 1 to 4 parts by weight, in detail, 98 to 99 parts by weight of vegetable beverages to masking composition for vegetable beverages 1 to 4 parts by weight It may be added in a ratio of 2 parts by weight, and more specifically, it may be added in a ratio of 99 parts by weight of the vegetable beverage to 1 part by weight of the masking composition for vegetable beverages. On the other hand, when the masking composition is added in the above weight part ratio, only a small amount added to the vegetable beverage composition shows an excellent masking effect, so it is economical and has the advantage of not altering the original taste of the vegetable beverage.

Example

Since the present invention can have various changes and various forms, specific embodiments are exemplified and described in detail below. However, it should be understood that this is not intended to limit the present invention to the specific disclosed form, and includes all modifications, equivalents, and substitutes included in the spirit and scope of the present invention.

Preparation Example 1

As shown in Table 1 below, a masking composition was prepared by mixing trehalose and beta cyclodextrin, and a vegetable beverage was prepared with the following mixing ratio.

Example 1-1 Comparative Example 1-1 Comparative Example 2 Comparative Example 3 trehalose 60g 0g 40g 20g beta cyclodextrin 20g 0g 40g 60g hemp seeds 153g 167g 153g 153g Purified water 767g 833g 767g 767g total 1,000 grams 1,000 grams 1,000 grams 1,000 grams

[Experiment 1: Primary sensory evaluation of hemp seed beverage]

As described above, Preparation Example 1 and Table 1, using a vegetable beverage prepared using hemp seeds, 16 adult men and women were divided into fishy flavor, fishy taste, bitter taste, and consumer preference items using a 5-point scale method. Sensory evaluation was performed, and the average scores are shown in Table 2 below (scoring criteria were set as very bad 1 point, bad 2 points, normal 3 points, good 4 points, and very good 5 points).

fishy smell masking fishy taste masking Bitterness Masking consumer preference Example 1-1 4.4 4.8 4.6 4.6 Comparative Example 1-1 1.5 1.3 2.2 2.6 Comparative Example 2 3.0 3.0 2.4 2.9 Comparative Example 3 2.8 3..0 2.5 2.9

Referring to the results in Table 2 according to Experiment 1, according to the present invention, when the masking composition mixed with trehalose and beta cyclodextrin in a specific weight part ratio is applied to a vegetable beverage mainly made of hemp seeds, fishy smell, fishy taste, and bitter taste While the masking effect for all was excellent, it was confirmed that it obtained a high evaluation in terms of consumer preference.

Preparation Example 2

As shown in Table 1 below, a masking composition was prepared by mixing trehalose and beta cyclodextrin, and a vegetable beverage was prepared with the following mixing ratio. Meanwhile, Example 1-1 and Comparative Example 1-1 are vegetable beverages using hemp seeds, and Examples 1-2 and Comparative Example 1-2 are vegetable beverages using soybeans.

Example 1-1 Comparative Example 1-1 Example 1-2 Comparative Example 1-2 trehalose 60g 0g 60g 0g beta cyclodextrin 20g 0g 20g 0g hemp seeds 153g 167g - - Big head - - 153g 167g Purified water 767g 833g 767g 767g total 1,000 grams 1,000 grams 1,000 grams 1,000 grams

[Experiment 2: Secondary sensory evaluation of hemp seed beverage and soybean beverage]

As described above, Preparation Example 2 and Table 3, using a vegetable beverage prepared using hemp seeds and soybeans, targeting 23 adult men and women, fishy flavor, fishy taste, and consumer preference items were divided into 5-point scales Sensory evaluation was performed, and the average score was shown in Table 4 below (scoring criteria were set as very bad 1 point, bad 2 points, normal 3 points, good 4 points, and very good 5 points).

fishy smell masking fishy taste masking consumer preference Example 1-1 4.3 4.1 4.1 Comparative Example 1-1 2.5 2.5 2.7 Example 1-2 3.8 3.8 3.7 Comparative Example 1-2 2.3 2.1 2.1

Referring to the results in Table 4 according to Experiment 2, according to the present invention, when the masking composition mixed with trehalose and beta cyclodextrin in a specific weight part ratio is applied to a vegetable beverage mainly based on soybean or hemp seeds, fishy smell and fishy smell It was confirmed that the masking effect for all tastes was excellent, while obtaining high evaluations in terms of consumer preference.

In the foregoing, although specific embodiments of the present invention have been described and shown, the present invention is not limited to the described embodiments, and it is common knowledge in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have Therefore, such modifications or variations should not be individually understood from the technical spirit or viewpoint of the present invention, and modified embodiments should fall within the scope of the claims of the present invention.

Claims (7)

A masking composition for vegetable beverages, wherein the composition comprises 5 to 7 parts by weight of trehalose and 1 to 3 parts by weight of β-cyclodextrin. According to claim 1,
The composition comprises 6 parts by weight of trehalose and 2 parts by weight of beta cyclodextrin, a masking composition for vegetable beverages. According to claim 1,
The vegetable beverage is a masking composition for a vegetable beverage comprising an active ingredient of at least one plant selected from soybeans, seeds and hemp. a) preparing a vegetable beverage containing an active ingredient of at least one plant selected from soybeans, seeds, and hemp; and
b) adding a masking composition for vegetable beverages containing trehalose and β-cyclodextrin to the vegetable beverage; Including, masking method of vegetable beverages. According to claim 4,
In step a, the active ingredient of at least one plant selected from soybean, seed, and hemp is extracted from the plant by at least one method selected from hot water extraction, solvent extraction, ultrasonic extraction, and supercritical extraction. Vegetable beverage masking method. According to claim 4,
96 to 99 parts by weight of the vegetable beverage in step b, the masking composition for vegetable beverages is added in a ratio of 1 to 4 parts by weight, vegetable beverage masking method. According to claim 4,
The vegetable beverage masking composition comprises 1 to 3 parts by weight of beta cyclodextrin based on 5 to 7 parts by weight of trehalose.

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