KR950000456B1 - Method and composition of berverage - Google Patents
Method and composition of berverage Download PDFInfo
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- KR950000456B1 KR950000456B1 KR1019920011468A KR920011468A KR950000456B1 KR 950000456 B1 KR950000456 B1 KR 950000456B1 KR 1019920011468 A KR1019920011468 A KR 1019920011468A KR 920011468 A KR920011468 A KR 920011468A KR 950000456 B1 KR950000456 B1 KR 950000456B1
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- vitamin
- extract
- green tea
- fermentation broth
- composition
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- 239000000203 mixture Substances 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 12
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 11
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 11
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 11
- 229960004853 betadex Drugs 0.000 claims abstract description 11
- 230000000694 effects Effects 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930091371 Fructose Natural products 0.000 claims abstract description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 7
- 239000005715 Fructose Substances 0.000 claims abstract description 7
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims abstract description 4
- 108090000790 Enzymes Proteins 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract description 4
- 235000009569 green tea Nutrition 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims abstract description 4
- 206010006326 Breath odour Diseases 0.000 claims description 20
- 235000013361 beverage Nutrition 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 229940094952 green tea extract Drugs 0.000 claims description 13
- 235000020688 green tea extract Nutrition 0.000 claims description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 240000008397 Ganoderma lucidum Species 0.000 claims description 6
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 6
- 235000019764 Soybean Meal Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000004455 soybean meal Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 230000035622 drinking Effects 0.000 abstract description 9
- 244000068988 Glycine max Species 0.000 abstract description 8
- 235000010469 Glycine max Nutrition 0.000 abstract description 8
- 235000019774 Rice Bran oil Nutrition 0.000 abstract description 2
- 230000001476 alcoholic effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 239000008165 rice bran oil Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 abstract 1
- 229930003471 Vitamin B2 Natural products 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 229960002477 riboflavin Drugs 0.000 abstract 1
- 235000019164 vitamin B2 Nutrition 0.000 abstract 1
- 239000011716 vitamin B2 Substances 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 14
- 241000209094 Oryza Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 239000002994 raw material Substances 0.000 description 4
- 244000099147 Ananas comosus Species 0.000 description 3
- 235000007119 Ananas comosus Nutrition 0.000 description 3
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000007968 orange flavor Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- -1 -10% Chemical class 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
- 241001465754 Metazoa Species 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002120 nanofilm Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5112—Cyclodextrin
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Oral & Maxillofacial Surgery (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 마강과 탈지대두를 원료로 젖산균과 납두균을 접종, 발효시켜 제조한 발효액을 함유하고 베타사이클로덱스크린 또는 녹차추출물을 첨가하여 만든 음료 조성물과 그의 제조방법에 관한 것이다.The present invention relates to a beverage composition containing fermentation broth prepared by inoculating and fermenting lactic acid bacteria and naptobacterium as a raw material of horse mackerel and skim soybean, and adding betacyclodexscreen or green tea extract, and a method for preparing the same.
미강은 현미의 도정중 생산되는 부산물로 지질, 단백질, 비타민이 풍부하고 섬유질, 인도 풍부하다. 미강의 우수한 영양적 가치에도 불구하고 미강유, 사료 등으로 그 이용이 제한되어 있어서 본 발명자등은 미강을 효소적으로 가수분해한 당화액에 탈지대두를 혼합하여 젖산균과 납두균으로 발효시켜 발효액을 제조하였다.Rice bran is a by-product of brown rice, which is rich in lipids, proteins and vitamins, as well as fiber and India. Despite the excellent nutritional value of rice bran, its use is limited to rice bran oil, feed, etc. The present inventors prepared fermentation broth by mixing skim soybean with enzymatic hydrolyzed saccharified soybean and fermenting it with lactic acid bacteria and naphtha bacteria. .
본 발효액은 동물의 사료에 첨가물로 사용되어 뇨취와 변취를 감소시킬 수 있고, 빵, 어육제품등에 첨가되어 외관향상과 보존효과를 높이는데 사용될 수 있으며, 껌, 과자등에 사용되어 구취제거 효과를 준다고 알려져 있다.This fermentation broth can be used as an additive to animal feed to reduce urine odor and odor, and can be added to bread and fish products to improve appearance and preservation effect. Known.
그러나 본 발효액은 맛과 향에 있어서 사람이 직접 음용하기에는 적당치 못하여 음료로서 본 발효액이 가지고 있는 알콜취 및 구취제거 효과를 나타낼 수 없는 한계가 있었다. 그래서 본 발효액의 알콜 및 구취제거 효과를 증진시킬 수 있도록 베타사이클로덱스트린 또는 녹차로부터 추출한 엑기스를 첨가하고 기호성을 가진 음료로 발전시켜 일상적으로 사람이 음용할 수 있는 음료 조성물을 발명하였다.However, the fermentation broth was not suitable for human consumption in terms of taste and aroma, and thus there was a limit that the fermentation broth could not exhibit the alcohol odor and bad breath removal effect. Therefore, to enhance the alcohol and bad breath removal effect of the fermentation broth, the extract extracted from betacyclodextrin or green tea was added to develop a beverage having a palatability and invented a beverage composition that can be drinkable by people on a daily basis.
상기한 발효액만 첨가한 음료보다는 베타사이클로덱스트린 또는 녹차추출물을 같이 첨가한 경우의 음료가 알콜취 및 구취제거 효과가 훨씬 증가되는데 이것은 베타사이클로덱스트린이 포도당 7분자가 결합한 링구조를 이루고 있어서 분자량이 적은 알콜취 및 구취물질이 그 링구조 안에 포집될 수 있고, 녹차추출물에는 하이드록실기가 여러개 있는 폴리페놀류가 다량 함유되어 있어 냄새물질과 중합반응을 일으켜 알콜취 또는 구취를 감소시키기 때문이다.When the betacyclodextrin or the green tea extract is added together, the alcohol odor and the bad breath removal effect are much higher than the drink added with the fermentation broth as described above. This is because the betacyclodextrin forms a ring structure in which 7 molecules of glucose are combined, so that the molecular weight is low. Alcohol odor and bad breath substance can be collected in the ring structure, green tea extract contains a large amount of polyphenols having several hydroxyl groups, which causes a polymerization reaction with odorous substances to reduce alcohol odor or bad breath.
따라서, 본 발명의 목적은 미강과 탈지대두 원료에 젖산균과 납두균을 접종, 발효시켜 제조한 발효액에 베타사이클로덱스트린 또는 녹차추출물을 첨가시켜 알콜취 및 구취제거 효과를 나타내는 음료조성물과 그의 제조방법을 제공하는데 있다.Accordingly, an object of the present invention is to add a betacyclodextrin or green tea extract to the fermentation broth prepared by inoculating and fermenting lactic acid bacteria and naphtha bacterium in rice bran and skim soybean raw material to provide a beverage composition and a method for producing the alcohol and remove bad breath It is.
이하 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
정선된 미강에 당화효소를 작용시켜 얻은 당화액에 탈지대두박을 혼합하여 121℃에서 30분 동안 멸균한후 젖산균과 납두균을 접종하여 온도 30∼40℃, pH9∼9.5의 상태에서 50∼100시간 발효시킨다. 발효가 끝난 발효액을 압착 여과하여 고형물을 제거한 후, 탈색, 탈취하고 140℃에서 4초간 살균하여 최종 발효액을 제조한다.Saccharified soybean meal was mixed with the saccharification solution obtained by the action of saccharifying enzymes on selected rice bran, sterilized at 121 ° C. for 30 minutes, and then inoculated with lactic acid bacteria and naphtha bacteria to ferment for 50 to 100 hours at a temperature of 30 to 40 ° C. and a pH of 9 to 9.5. Let's do it. After fermentation, the fermentation broth was compressed and removed to remove solids. The resultant was discolored and deodorized and sterilized at 140 ° C. for 4 seconds to prepare a final fermentation broth.
이와는 별도로 정선된 녹차잎을 마쇄한 후, 알콜 추출하여 얻은 엑기수를 농축, 탈색, 탈취, 살균 공정을 거쳐 최종 녹차추출물을 제조하였다.Separately, after grinding the selected green tea leaves, the extracted green tea extract was concentrated, decolorized, deodorized, and sterilized to prepare a final green tea extract.
전기한 발효물과 녹차추출물로 음료를 제조함에 있어서, 배합조에 발효물 1∼10%, 녹차추출물 0.1∼1%, 베타사이클로덱스트린 0.1∼1% 함량이 되도록 첨가하고 과당 1∼15%, 설탕 1∼10%등의 당류, 구연산 0.05∼0.5%, 비타민B20.0001∼0.1%, 비타민C 0.01∼0.1%, 영지엑기스 0.05∼0.5%, 향료 등을 가하여 교반한 후 살균하여 음주후 알콜취 및 구취제거를 위한 음료를 제조한다.In preparing beverages with the above fermented products and green tea extract, add 1-10% fermented product, 0.1-1% green tea extract, 0.1-1% betacyclodextrin, and add 1-15% fructose and sugar 1 Sugars such as -10%, citric acid 0.05-0.5%, vitamin B 2 0.0001-0.1%, vitamin C 0.01-0.1%, ganoderma lucidum extract 0.05-0.5%, agitated, and sterilized by drinking alcohol and bad breath Prepare a drink for removal.
발효액의 함량이 높을수록 이미가 발생하여 음료 전체의 풍미를 나쁘게 하므로 당류 등의 함량을 조절하여 맛의 균형을 맞추어야 한다.The higher the content of fermentation broth, the more it is generated and the flavor of the entire beverage is bad, so the taste should be balanced by adjusting the content of sugars.
본 발명의 제조공정은 다음과 같다.The manufacturing process of the present invention is as follows.
[실시예 1]Example 1
탈지대두와 미강을 원료로 발효시켜 얻은 발효액 1%와 과당 8%, 설탕 3%, 구연산 0.25%, 비타민B20.0005%, 비타민C 0.05%, 베타사이클로덱스트린 0.1%, 영지엑기스 0.05%, 파인애플, 오렌지향 미량을 배합하고 별도 제조한 녹차추출물 0.1%를 첨가하여 음주후 알콜취 감소와 구취감소 효과가 있는 음료를 제조한다.By fermenting defatted soybean and rice bran as a raw fermentation broth of 1% and fructose 8% obtained, sugar 3%, citric acid 0.25%, Vitamin B 2 0.0005% vitamin C 0.05% beta-cyclodextrin 0.1%, Ganoderma lucidum extract, 0.05%, pineapple, Blended with a small amount of orange flavor and adds 0.1% of the green tea extract prepared separately to prepare a drink with alcohol and reduced bad breath after drinking.
[실시예 2]Example 2
탈지대두와 미강을 원료로 발효시켜 얻는 발효액 10%와 과당 10%, 설탕 3%, 구연산 0.3%, 비타민B20.0005%, 비타민C 0.05%, 베타사이클로덱스트린 0.5%, 영지엑기스 0.2%, 파인애플, 오렌지향 미량을 배합하고 별도 제조한 녹차추출물 0.5%를 첨가하여 음료를 제조한다.10% fermentation broth obtained by fermenting skim soybean and rice bran as raw materials, 10% fructose, 3% sugar, 0.3% citric acid, vitamin B 2 0.0005%, vitamin C 0.05%, betacyclodextrin 0.5%, ganoderma lucidum extract, pineapple, Prepare a drink by blending a small amount of orange flavor and adding 0.5% green tea extract prepared separately.
[실시예 3]Example 3
탈지대두와 미강을 원료로 발효시켜 얻는 발효액 7%와 과당 12%, 설탕 1%, 구연산 0.3%, 비타민B20.0005%, 비타민C 0.05%, 베타사이클로덱스트린 0.5%, 영지엑기스 0.1%, 파인애플, 오렌지향 미량을 배합하고 별도 제조한 녹차추출물 0.5%를 첨가하여 음료를 제조한다.7% fermentation broth obtained by fermenting skim soybean and rice bran as raw materials, 12% fructose, 1% sugar, 0.3% citric acid, vitamin B 2 0.0005%, vitamin C 0.05%, betacyclodextrin 0.5%, ganoderma lucidum extract, pineapple, Prepare a drink by blending a small amount of orange flavor and adding 0.5% green tea extract prepared separately.
상기의 조성물이 가지고 있는 알콜취 및 구취제거 효과를 측정하기 위해 다음과 같은 실험을 하였다.In order to measure the alcohol odor and bad breath removal effect of the composition was the following experiment.
[1. 실험방법][One. Experimental method]
알콜대사에 이상이 없는 건강한 20∼40대 남자 20명을 피검자로 선정하여 다음의 표 1 과 같은 조성의 물, 비교예 1, 비교예 2, 실시예 3의 4종의 음료를 음주 10분 전에 150ml 마시게 하고 30분간 알콜농도 25%의 소주를 200ml 마시게 하였다. 음주 종료 20분 후부터 매 20분 간격으로 입에서 발생한 알콜취 및 구취를 일정량 기기적으로 흡입하여 측정하였다.Twenty healthy males in their 20s to 40s with no abnormalities in alcohol metabolism were selected as subjects, and water of the same composition as in Table 1, four beverages of Comparative Example 1, Comparative Example 2 and Example 3, 10 minutes before drinking Drink 150ml and drink 30ml of alcoholic beverages 25% alcohol concentration for 30 minutes. Twenty minutes after drinking, alcoholic inhalation and bad breath in the mouth were measured every 20 minutes.
[표 1] 실험용 조성표 (단위 : %)[Table 1] Experimental Composition Table (Unit:%)
[2. 냄새 강도의 측정][2. Measurement of odor intensity]
Fragrance sensor SF-105(Toyo Corporation사 제조)의 합성분자막에 흡착되는 냄새물질의 양에 의한 막의 진동수 변화를 측정하니 그 결과는 다음의 표 2 와 같았다.Fragrance sensor SF-105 (manufactured by Toyo Corporation) measured the change in the frequency of the membrane by the amount of odorous substances adsorbed on the synthetic molecular film, the results are shown in Table 2 below.
[표 2] 알콜취 및 구취제거 효과 측정 결과[Table 2] Result of alcohol odor and bad breath removal effect
(단위 : 변화진동수Hz)(Unit: change frequency Hz)
상기 표 2 의 결과에서 보듯이 음주전 물만 마신 경우보다는 비교예 1 의 음료를 마신 경우가, 비교예 1 의 음료를 마신 경우보다는 비교예 2, 그리고 실시예 3의 음료를 마신 경우에 있어서 알콜취 및 구취제거 효과가 유의적으로 뛰어난 것으로 나타나 발효액 단독으로 음료를 만드는 것보다는 베타사이클로덱스트린과 녹차추출물을 첨가하여 제조한 음료가 음주후 알콜취 및 구취제거에 훨씬 효과적이라는 것을 알 수 있다.As shown in the results of Table 2, alcohol intoxicated in the case of drinking the beverage of Comparative Example 1 than in the case of drinking only the water before drinking, Comparative Example 2 and the beverage of Example 3 rather than the beverage of Comparative Example 1 And the bad breath removal effect is significantly superior, it can be seen that the beverage prepared by adding beta cyclodextrin and green tea extract is much more effective to remove alcohol and bad breath after drinking than to make a beverage with fermentation alone.
[3. 음료의 기호도 검사][3. Sign inspection of beverages]
상기 비교예 1, 2 실시예 3의 조성으로 제조한 음료의 기호도 조사는 검사원 20명 대상의 5점척도법(1점-아주싫다, 2점-싫다, 3점-보통이다, 4점-좋다, 5점-아주좋다)으로 2회 반복 실시한 후 던칸법에 의해 유의검정 하였는바, 그 결과는 다음의 표 3 과 같다.The palatability survey of the beverage manufactured by the composition of the said Comparative Example 1, 2 Example 3 is a 5-point scale method (1 point-very dislike, 2 point-dislike, 3 point-normal, 4 point-good, for 20 inspectors) 5 points-very good) was repeated twice and significantly tested by the Duncan method. The results are shown in Table 3 below.
[표 3] 기호도 검사[Table 3] Symbol Check
각 조성에 의해 제조한 음료의 기호도는 높게 나타났으며, 비교예 1,2의 조성보다는 실시예 3의 경우가 유의적으로 높게 나타나 실시예 3 조성의 음료가 일상적으로 음용하기에 매우 좋은 것으로 나타났다.The preference of the beverage prepared by each composition was high, and the case of Example 3 was significantly higher than that of Comparative Examples 1 and 2, indicating that the beverage of Example 3 was very good for daily drinking. .
Claims (2)
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| KR1019920011468A KR950000456B1 (en) | 1992-06-29 | 1992-06-29 | Method and composition of berverage |
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| KR950000456B1 true KR950000456B1 (en) | 1995-01-20 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT411958B (en) * | 1998-11-19 | 2004-08-26 | Jhs Privatstiftung | REFRESHING DRINK TO INCREASE ALCOHOL DEGRADING CAPACITY |
| EP1072254A4 (en) * | 1998-04-24 | 2005-01-05 | Sunstar Inc | Food compositions, compositions for oral cavity and medicinal compositions for preventing or treating periodontosis and method for preventing or treating periodontosis |
| KR100606553B1 (en) * | 2004-06-22 | 2006-08-01 | 씨제이 주식회사 | Functional Beverage Composition for Improving Ability of Learning, Concentration and Memory |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100381427B1 (en) * | 1994-09-27 | 2003-07-07 | 가부시끼가이샤 에누디씨 | Manufacturing method of fermentation liquid for food or beverage and fermentation liquid for food or beverage addition |
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1992
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1072254A4 (en) * | 1998-04-24 | 2005-01-05 | Sunstar Inc | Food compositions, compositions for oral cavity and medicinal compositions for preventing or treating periodontosis and method for preventing or treating periodontosis |
| AT411958B (en) * | 1998-11-19 | 2004-08-26 | Jhs Privatstiftung | REFRESHING DRINK TO INCREASE ALCOHOL DEGRADING CAPACITY |
| KR100606553B1 (en) * | 2004-06-22 | 2006-08-01 | 씨제이 주식회사 | Functional Beverage Composition for Improving Ability of Learning, Concentration and Memory |
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| KR940000051A (en) | 1994-01-03 |
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