WO2016047879A1

WO2016047879A1 - Method for preparing health beverage having high oligosaccharide content and health beverage prepared thereby

Info

Publication number: WO2016047879A1
Application number: PCT/KR2015/003574
Authority: WO
Inventors: 김도만; 누엔티탄한; 조재영; 서예슬
Original assignee: 서울대학교산학협력단
Priority date: 2014-09-25
Filing date: 2015-04-09
Publication date: 2016-03-31
Also published as: KR20160036248A

Abstract

The present invention relates to a method for preparing a health beverage having high oligosaccharide content and a health beverage prepared thereby. The present invention more particularly relates to a method for preparing health beverage and a health beverage prepared thereby, the health beverage having decreased sugar content and increased oligosaccharide content by having adjusted the pH of a material extract to be 4 or higher. Moreover, the present invention relates to a method for preparing a health beverage and a health beverage prepared thereby, the health beverage having decreased monosaccharide content and increased oligosaccharide content by having adjusted the pH of a material extract, which is formed from only monosaccharide, to be 4 or higher.

Description

Method for producing health drink containing high content of oligosaccharide and health drink produced thereby

The present invention relates to a method for producing a health beverage comprising a high content of oligosaccharides and a health beverage produced thereby. Specifically, the present invention relates to a method for preparing a health beverage and a health beverage produced thereby, wherein the content of sugar is reduced and the content of oligosaccharide is increased by adjusting the pH of the raw material extract to 4 or more. In addition, the present invention relates to a method for producing a health beverage and a health beverage produced thereby by reducing the content of monosaccharides and increasing the content of oligosaccharides by adjusting the pH of the raw material extract consisting of monosaccharides to 4 or more.

In general, drinks are drinks that add flavors and tastes of fruits or foods by adding various pigments, or most of them are edible plants, or fruit drinks using various fruits. Various medicinal plants are heated and extracted to be mixed with sweeteners or mixed with existing beverages, there are health supplements to obtain the healing or prevention effect of the disease according to the inherent efficacy of the medicinal plants.

Recently, as a small amount of carbohydrates and low calorie diet has been in the spotlight, fruit drinks with a large amount of sugar are increasingly reluctant to sell, and there is a problem that sales volume is gradually decreasing. Although it has a medicinal effect and sugar contained in a large amount of medicinal plant extracts plays a role in sweetening, there is a problem that can be used to produce insoluble polysaccharides (mutans) of plaque that can cause tooth decay. There is a problem that is not suitable for use as a generalized health supplement drink due to the lack of excuse as.

Korean Patent No. 10-1195379 proposes a method for preparing low sugar and high content oligosaccharides for the enzymatic synthesis of sugar-reducing beverages for some fruit juices containing sugar. In order to complete the above-described technique, there is a limitation in that a buffer solution must be used together with an enzyme and a vegetable juice, and it can be applied only to fruit juices and palates that contain sugar. In the case of highly concentrated concentrated juice, there was a problem that the production of commercially high oligosaccharide-containing juice by the proposed method is costly, such as the addition of a buffer solution, and is not applicable to sugar-free juices and beverages.

As a result, the present inventors have continuously conducted research to increase the consumption of natural products with health-conscious functionalities. As a result, the inventors have maintained the nutrients and functionality of natural foods, The amount of functional oligosaccharides increased while reducing the amount of fruit juices and palates were completed. Accordingly, the present invention is to provide a method for producing a health beverage comprising a high content of oligosaccharides and a health beverage produced thereby.

According to the first embodiment,

(a) preparing a raw material extract derived from an edible plant or a medicinal plant;

(b) adjusting the pH of the extract to at least 4; And

(c) A method for producing a healthy beverage comprising a high content of oligosaccharides, comprising adding dextran sucrose enzyme to the extract.

In the health beverage containing a high content of oligosaccharides according to the embodiment, the raw material extract may be selected from one or more selected from juices, concentrates and extracts derived from edible plants or medicinal plants.

In the health beverage comprising a high content of oligosaccharides according to the embodiment, the edible plant is tangerine, kiwi, orange, grapes, green grapes, blueberries, bokbunja, grapefruit, pomegranate, apples, melons, pineapples, bananas, peaches, One or more may be selected from the group consisting of pears, apricots, plums, onions and pumpkins.

In a health beverage containing a high content of oligosaccharides according to the embodiment, the medicinal plant may be selected from the group consisting of 칡, firewood, wild grass, Schisandra chinensis, turmeric, purple sweet potato, cheonnyeoncho and holly tree have.

In the health beverage containing a high content of oligosaccharide according to the embodiment, the step of adjusting the pH of the extract to 4 or more sodium hydroxide, calcium hydroxide, or sodium hydroxide and calcium hydroxide, preferably calcium hydroxide, even more preferably calcium hydroxide It can be carried out using sucrates.

In a health beverage containing a high content of oligosaccharides according to the embodiment, the dextran sucrase is Leukonostoc sp., Streptococcus sp., Streptococcus sp., Lactobacillus reuteri Or may be derived from Weissella cibaria, but is not limited thereto. The Leuconostoc strains include Leuconostoc kimchii , Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc mesenteroides and Leuconostocita chycomitatum ( Leuconostoc gasicom). ) Or Leuconostoc lactis , but is not limited thereto.

According to another embodiment, a health beverage comprising a high content of oligosaccharides prepared by the production method is disclosed.

In the health beverage comprising a high content of oligosaccharide according to the embodiment, the concentration of sugar in the health beverage is at least 50%, at least 60%, at least 70%, at least 80%, at least 90% of the concentration of the sugar in the raw extract. It may be reduced or substantially absent.

In a health beverage containing a high content of oligosaccharides according to the embodiment, the concentration of oligosaccharides in the health beverage is increased by at least 50%, at least 100%, at least 200%, at least 300% or at least 400% relative to the concentration of oligosaccharides in the raw extract. You may.

According to the second embodiment,

(a) preparing a raw material extract derived from an edible plant or a medicinal plant consisting of a single sugar only;

(b) adjusting the pH of the extract to at least 4 using calcium hydroxide sucrate; And

In the health beverage comprising a high content of oligosaccharide according to the embodiment, the concentration of monosaccharides in the health beverage is at least 50%, at least 60%, at least 70%, at least 80%, at least 90% of the concentration of the monosaccharides in the raw material extract. It may be reduced or substantially absent.

1 shows the results of TLC analysis according to Example 1. In FIG. 1, C represents a concentrate not subjected to enzyme reaction, X represents a sample subjected to enzyme reaction using a concentrate before pH correction, and O represents a sample subjected to enzyme reaction using a concentrate after pH correction.

(S: 100 mM sucrose, F: 100 mM fructose, G: 100 mM glucose, IMO: 2% isomaltooligosaccharide)

Figure 2 shows the sugar content of the sample of pH 4 or more according to Example 2. In FIG. 2, C represents a concentrate not subjected to enzyme reaction, and X represents a sample subjected to enzyme reaction using a concentrate before pH correction.

(A: sucrose content (%), B: oligosaccharide content (%))

3 shows the results of TLC analysis according to Example 3. In FIG. 3, X is a concentrated solution without enzyme reaction, C is a sample subjected to enzyme reaction using a concentrate before pH correction, Na is a sample subjected to enzyme reaction after pH correction using NaOH, and Ca is corrected using calcium hydroxide sucrate. Enzyme-reacted sample, CaC is a control solution of pH-corrected concentration using calcium hydroxide sucrate, A is an enzyme reaction by adding 2% sucrose, and AC is a sample control with 2% sucrose. 3 (A) shows the result of confirming the production of oligosaccharides and Figure 3 (B) shows the result of confirming the monosaccharide content.

Figure 4 shows the content of oligosaccharides and glucose in the grape juice, plum juice and apricot juice samples according to Example 3.

5 shows the content of oligosaccharides in pear juice samples according to Example 3.

6 shows the result of TLC analysis according to Example 4. FIG. In FIG. 6, X is a concentrated solution that does not undergo enzyme reaction, C is a sample subjected to enzyme reaction using a concentrate before pH correction, Na is a sample subjected to enzyme reaction after pH correction using NaOH, and Ca is pH corrected using calcium hydroxide sucrate. The enzyme-controlled sample, CaC, was pH-adjusted concentrate control using calcium hydroxide sucrate, (A) shows oligosaccharide content (%) and (B) glucose content (%).

Figure 7 shows the content of oligosaccharides and glucose in the sample according to Example 4. In FIG. 7, X represents a concentrate that does not undergo enzyme reaction, C represents a sample subjected to enzyme reaction using a concentrate before pH correction, Na is a sample subjected to enzyme reaction after pH correction using NaOH, and Ca is corrected using calcium hydroxide sucrate. The enzyme-controlled sample, CaC, was pH-adjusted concentrate control using calcium hydroxide sucrate, (A) shows oligosaccharide content (%) and (B) glucose content (%).

Unless defined otherwise herein, all technical and scientific terms used have the same meaning as commonly understood by one of ordinary skill in the art. Various scientific events, including the terms included herein, are well known and available in the art. Although any methods and materials similar or equivalent to those described herein are found to be used in the practice or testing herein, some methods and materials have been described. Depending on the context used by those of ordinary skill in the art, they can be used in a variety of ways, and therefore should not be construed as limiting the invention to particular methods, protocols, and reagents.

As used herein, the singular encompasses the plural objects unless the context clearly dictates otherwise. As used herein, "or" means "and / or" unless stated otherwise. Moreover, the terms "comprising", as well as other forms, such as "having", "consisting of" and "consisting of" are not limiting.

The numerical range includes the numerical values defined in the range. All maximum numerical limits given throughout this specification include all lower numerical limits as if the lower numerical limits were clearly written. All minimum numerical limits given throughout this specification include all higher numerical limitations as if the higher numerical limit were clearly written. All numerical limitations given throughout this specification will include all better numerical ranges within the broader numerical range, as the narrower numerical limitations are clearly written.

The headings provided herein are not to be construed as limiting the following embodiments, as a reference to the specification in various aspects or as a whole.

According to a first embodiment, the present invention is to provide a method for producing a healthy beverage containing a high content of oligosaccharides. Specifically, the present invention is to provide a health beverage in which the content of sugar is reduced and the content of oligosaccharide is increased by adjusting the pH to sodium hydroxide or calcium hydroxide instead of the conventional buffer solution when using a high concentration of the concentrate.

The term "oligosaccharide" as used herein, means a compound comprising 2 to 10 monosaccharide units linked by glycosidic bonds. The term "polysaccharide" means a compound comprising at least 10 monosaccharide units linked by glycosidic bonds, and typically denotes a mixture of higher molecular weight species.

The term "glycoside bond" refers to acetals formed by reaction of anomer carbons with alcohol hydroxyl groups. The reaction of the anomeric carbon of one D-glucose molecule with the hydroxyl group on the carbon atom 4 of the second D-glucose molecule forms a (1,4) glycoside bond or linkage. Similarly, the reaction of the anomeric carbon of one D-glucose molecule with the hydroxyl group on the carbon atom 6 of the second D-glucose molecule forms a (1,6) glycoside bond or linkage. Those skilled in the art will appreciate that glycosidic bonds may exist in either α or β configuration. Glycoside binding coordination is represented, for example, by α (1,4) and β (1,6).

The term "α" refers to the form of the bond present above the plane of the ring, and the "β" bond refers to the bond present below the plane of the ring.

The term "(1,4) linkage" refers to the relationship between two sugars in which C1 of one sugar unit is bonded to C4 of a second sugar unit. "(1,6) bond" denotes the relationship between two sugars in which C1 of one sugar unit is bonded to C6 of a second sugar unit.

The oligosaccharide is a prebiotic substance that promotes the growth of probiotic bacteria such as bifidobacteria and Lactobacilli, which are useful intestines, and serves to suppress the occurrence of tooth decay. Low sugar and high oligosaccharide health drinks according to the production method of the present invention contains a large amount of the prebiotic (Prebiotic) has the advantage of preventing the occurrence of caries.

Method for producing a health beverage comprising a high content of oligosaccharides according to the embodiment:

(b) adjusting the pH of the extract to at least 4; And

(c) adding dextran sucrose enzyme to the extract.

(a) preparing a raw material extract derived from an edible plant or a medicinal plant

Raw material extracts derived from edible plants or medicinal plants according to the embodiment may be one or more selected from juices, concentrates and extracts derived from edible plants or medicinal plants, but is not limited thereto.

Edible plants according to the embodiment from the group consisting of tangerine, kiwi, orange, grapes, green grapes, blueberries, bokbunja, grapefruit, pomegranate, apples, melons, pineapples, bananas, peaches, pears, apricots, plums, onions and pumpkins One or more may be selected, but is not limited thereto.

The medicinal plant according to the embodiment may be selected from the group consisting of 칡, firefly, wild grass, Schisandra chinensis, turmeric, purple sweet potato, cheonnyeoncho and hut tree, but is not limited thereto.

(b) adjusting the pH of the extract to 4 or more

Adjusting the pH according to the embodiment to 4 or more may be performed using sodium hydroxide, calcium hydroxide, or sodium hydroxide and potassium hydroxide. Adjusting the pH according to the embodiment to 4 or more may preferably be performed with calcium hydroxide, for example calcium hydroxide sucrate.

By adjusting the pH of the extract according to the above embodiment 4 or more can be further promoted the reaction of the dextran sucrase enzyme according to step (c) below.

(c) adding dextran sucrase enzyme to the extract

Dextran sucase (dextransucrase) according to the embodiment is an enzyme that synthesizes glucan from sucrose (sucrose) is also called glucansucrase (glucansucrase) or glycosyltransferase (glucosyltransferase).

The mechanism of reaction of the dextran sucrose to sucrose is as follows:

Sucrose → Glucan (or Dextran) + Fructose + Lucrose

The main products of the enzymatic reaction are high molecular weight glucan and fructose of about 10 ⁷ ~ 10 ⁸ Da, and by-products of glucose and lucrose (5-O-α-D-glucopyranosyl-D-fructopyranose) are produced. .

The dextran sucrase according to the embodiment may be derived from the genus Leuconostoc sp., Streptococcus sp., Lactobacillus reuteri or Weissella cibaria. However, the present invention is not limited thereto. The Leuconostoc strains include Leuconostoc kimchii , Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc mesenteroides and Leuconostocita chycomitatum ( Leuconostoc gasicom). ) Or Leuconostoc lactis , but is not limited thereto.

The reaction of dextran sucralase according to the embodiment is at least 1 second at a temperature of 4 ℃ to 65 ℃, a temperature of 10 ℃ to 50 ℃, a temperature of 20 ℃ to 40 ℃, or a temperature of 25 ℃ to 35 ℃ , At least 30 minutes, at least 1 hour, at least 5 hours, at least 10 hours or at least 1 day.

The present invention also provides a health beverage comprising a high content of oligosaccharides prepared according to the first embodiment. The health beverage comprising the high content of oligosaccharides may contain reduced amounts of sugar and increased amounts of oligosaccharides by converting sugar to oligosaccharides.

As used herein, the term "conversion" refers to the concentration of low sugar in the health beverage. The term "reduced" or "reduced" means a concentration level of sugar in the health beverage lower than the concentration level of sugar in the extract reacted with dextran sucrase by the method according to the first embodiment. The term "increased" or "increased" means an oligosaccharide concentration level in the health beverage higher than the concentration level of the oligosaccharide in the extract reacted with dextran sucrase by the method according to the first embodiment. Generally, the raw extracts reacted with dextran sucrose do not contain essentially sugar or contain less than 1% sugar.

According to the embodiment, the concentration of sugar in the health beverage comprising a high content of oligosaccharides prepared according to the present invention is at least 50%, at least 60%, at least 70%, at least 80%, at least 90% of the sugar concentration in the raw extract. May be reduced or substantially absent.

According to the embodiment, the concentration of the oligosaccharides in the health beverage comprising a high content of oligosaccharides prepared according to the present invention is at least 50%, at least 100%, at least 200%, at least 300% or at least 400% of the concentration of the oligosaccharides in the raw material extract. It may increase over.

According to a second embodiment, the present invention is to provide a method for producing a healthy beverage containing a high content of oligosaccharides. Specifically, the present invention is to provide a healthy beverage by adjusting the pH of the raw material extract consisting of monosaccharides only with sodium hydroxide or calcium hydroxide to reduce the content of monosaccharides and increase the content of oligosaccharides.

(c) adding dextran sucrose enzyme to the extract.

According to the above embodiment, by adjusting the pH of the raw material extract consisting of monosaccharides to 4 or more using calcium hydroxide, not only to maintain the dextran sucrase enzyme activity but also to use the monosaccharides as a receptor to reduce the content of oligosaccharides The content may be provided with an increased health beverage.

The present invention also provides a health beverage comprising a high content of oligosaccharides prepared according to the second embodiment. The health beverage containing the high content of oligosaccharides may contain reduced amounts of monosaccharides and increased amounts of oligosaccharides by converting monosaccharides to oligosaccharides.

According to the embodiment, the concentration of the monosaccharide in the health beverage containing the high content of oligosaccharides prepared according to the present invention is at least 50%, at least 60%, at least 70%, at least 80%, 90, relative to the concentration of the monosaccharide in the raw material extract. It may be reduced by more than% or substantially absent.

Hereinafter, various examples are presented to help understand the invention. The following examples are merely provided to more easily understand the invention, but the protection scope of the invention is not limited to the following examples.

Example 1. Sample Preparation

18 kinds of commercially available fruit juices and beverages were purchased and concentrated liquids were prepared using a lyophilizer. The pH of the concentrated sample was measured and samples below pH 4 were calibrated to pH 4 or higher using 1 M NaOH. Samples used in the experiment, the concentration ratio, the pH measurement results are shown in Table 1 below.

Table 1

No.	product	Concentration	pH
No.	product	Concentration	Before adjustment	After adjustment
One	Aid A (Blue Aid)	6.3	2.42	4.03
2	Lemonade	5.6	2.54	4.04
3	Can Coffee A (Cappuccino) ^a	5.4	7.64
4	Canned coffee B (Retsubi) ^a	3.4	7.15
5	Ion drink A (pochariswet)	6.8	3.43	4.05
6	Ion Drink B (Gatorade)	10	3.5	4.02
7	Grape Drink (Bongbong)	9.4	2.91	5.05
8	Coconut drink (coco palm)	10	2.95	5.02
9	Apple vegetable juice ^a	3.3	4.01
10	Citrus juice	2.2	3.26	4.02
11	Pear juice ^a	6.8	4.1
12	Peach Juice ^a	4.3	4.33
13	Peach Jeju Mango Juice	4.9	3.88	4.09
14	Citron juice	3.8	2.73	4.05
15	Baby Strawberry Juice (Pororo Strawberry)	6.3	3.47	4.1
16	Pine Needle Juice	3.8	3.15	4.15
17	Soy milk ^a	2.9	6.68
18	Banana milk ^a	3.6	6.42

^a : Sample without pH correction with pH 4 or higher sample

Example 2. Confirmation of the enzyme reaction of the sample before and after pH correction

(1) TLC check

To the sample before and after pH correction according to Example 1, 3 units / ml of dextransucrase derived from Leuconostoc mesenteroides NRRL B-512FMCM was added and reacted at 30 ° C. for 2 hours. Was confirmed using a precoated silicagel plate. In this case, the developing solvent was nitro methane / n-propyl alcohol / water = 2: 5: 1.5 (v / v / v), and was developed at 125 to 5 minutes using a sulfuric acid coloring reagent. The results are shown in FIG.

(2) quantitative analysis

Sulfur-colored TLC spots were calculated using the AlphaEaseFC program to calculate the sugar content in the sample.

-Sugar content (%) of the sample above pH 4: The change in the sugar content before and after the reaction of the concentrate and dextransucrase is shown in Table 2 and FIG.

TABLE 2

No.		Single sugar	Sugar	leucrose	3-1	3-2	4-1	4 per -2	5 per	6 per	More than 7
3	concentrate	5.6	62.5	19.4	3.5	2.4	2.6	2.4	2.6	4.9	5
3	Concentrate + Enzyme	14.2	52.1	20.3	4.8	5	2.6	2.4	2.6	8.7	8.8
4	concentrate	4.4	54.1	21.8	3.9	2.2	2	2	2.4	4.9	5
4	Concentrate + Enzyme	18.3	29.3	21.8	4.5	5.6	2.4	2.4	2.4	9.4	9.6
9	concentrate	28.7	37.3	3.1	2.6		1.3		One	1.2	3.4
9	Concentrate + Enzyme	25	20.9	8.5	4.3		2.8		1.9	1.7	4.2
11	concentrate	28.5	63.1	1.8	2.6		0.9		0.8	One	1.6
11	Concentrate + Enzyme	25.9	32.4	26	9		7		7.8	4.5	5.3
12	concentrate	30.7	44.9	8.1	7		1.2		1.3	1.7	2.9
12	Concentrate + Enzyme	30.7	24.4	16.3	3.6		4.9		4.3	4.8	5.5
17	concentrate	6.1	41.3		5.6	1.5	4.5	2.3	2.3	5.1	5.5
17	Concentrate + Enzyme	10.9	5.2		5.2	One	2.9	2	5.1	6.9	6.8
18	concentrate	3.2	51.1	8	12.5	1.7	0.8	0.8	1.2	2.2	2.2
18	Concentrate + Enzyme	19.1	6.1	5.2	10.7	9.3	1.8	1.8	1.4	8.5	8.6

As can be seen from Table 2, when the concentrated solution of pH 4 or more is reacted with dextransucrase, it was confirmed that the sugar contained in the concentrate is converted to oligosaccharides.

-Sugar content (%) of the sample below pH 4: Measure the sugar content of the concentrate below pH 4, the sugar content according to the reaction with dextransucrase, and the sugar content (%) according to the reaction with dextransucrase when corrected to pH 4 or more, The results are shown in Table 3 below.

TABLE 3

		Single sugar	Sugar	leucrose	Per 3	4 per	5 per	6 per	More than 7	oligosaccharide*
One	concentrate	40.4	44.7	7	3.7	1.7	2	2	3	19.4
	Concentrate + Enzyme	41.9	43.7	7	3.5	1.7	1.6	1.8	3.2	18.8
	pH Correction Concentrate + Enzyme	39.3	20.3	14.9	5.8	4.6	2.8	2	4.6	34.5
2	concentrate	36.3	36.7	5.5	2.4	1.5	1.4	1.6	2.4	14.8
	Concentrate + Enzyme	36.6	37.7	5.5	2.2	1.5	1.2	1.6	2.6	14.6
	pH Correction Concentrate + Enzyme	34.8	20.3	10.9	3.9	3.7	2.2	2	5	27.7
5	concentrate	17.7	41.2	4	3.2	1.7	2	2.2	3.4	16.4
	Concentrate + Enzyme	18.6	32.3	5.5	3.3	2	2	2.2	4.6	19.5
	pH Correction Concentrate + Enzyme	28.2	18.1	15	4	3	3.5	4	7.8	37.2
6	concentrate	20.9	60	2.7	2.2	0.9	0.8	0.8	1.6	8.8
	Concentrate + Enzyme	21.2	59.6	3.1	2.2	0.9	0.8	0.6	2	9.5
	pH Correction Concentrate + Enzyme	26.7	26.2	14.7	3.5	2.8	3.3	4.5	10.3	38.9
7	concentrate	37.5	58.7	3.6	1.6	0.6	0.4	0.4	One	7.6
	Concentrate + Enzyme	34.6	54.7	5.3	2.2	0.9	0.4	0.2	1.2	10.1
	pH Correction Concentrate + Enzyme	37.2	28.9	18.2	5.7	6.4	4.4	2.3	3.4	40.4
8	concentrate	34.3	61.4	3.6	1.8	0.9	0.6	0.6	1.2	8.6
	Concentrate + Enzyme	33.1	59.1	5.3	2.7	1.3	0.8	One	1.8	12.9
	pH Correction Concentrate + Enzyme	31.9	20.9	15.1	4.2	4.1	3.8	4.5	7.3	38.9
10	concentrate	25.3	38.2	2.2	2.6	0.9	One	1.2	1.6	9.3
	Concentrate + Enzyme	25.8	35.1	2.2	2.9	0.9	One	1.2	1.8	9.9
	pH Correction Concentrate + Enzyme	24.7	27.6	6.2	3.7	2.4	2.3	1.9	3	19.4
13	concentrate	27.1	56.1	5.6	3.2	1.4	1.1	1.7	5.3	18.3
	Concentrate + Enzyme	29.6	29.5	21.4	5.6	5.5	5.6	6.9	7	52
	pH Correction Concentrate + Enzyme	26.8	25.2	18.4	4.6	4.1	3.7	5.4	7.4	43.6
14	concentrate	36	43.2	4.7	2.8	1.2	0.9	0.9	1.5	12.1
	Concentrate + Enzyme	33.5	47.1	6	3.7	1.4	1.1	1.3	1.9	15.4
	pH Correction Concentrate + Enzyme	34.1	26.1	17.1	7.6	6.4	5	5.6	4.9	46.6
15	concentrate	32.9	44.9	12.4	7.2	5.5	3.5	3.5	4.8	37
	Concentrate + Enzyme	34.6	32.5	22.3	7.6	7	8	9.3	6.8	60.9
	pH Correction Concentrate + Enzyme	28.5	20.5	15	5.4	4.5	5.6	7.6	8	46.1
16	concentrate	19.8	43.2	3	2.8	0.8	0.9	0.9	1.5	10
	Concentrate + Enzyme	18.7	37.7	5.1	3.7	1.6	1.5	1.5	3.2	16.7
	pH Correction Concentrate + Enzyme	23.4	15.4	12.4	4.4	2.5	2.6	3.4	8.4	33.6

* Oligosaccharide: The sum of sugars from 2 to 7 sugars or more except sugar

As can be seen from Table 3, it was confirmed that the oligosaccharide was rarely produced in the sample without correcting the pH, but the sugar was converted to the oligosaccharide in the sample correcting the pH to 4 or more.

Example 3: Confirmation of oligosaccharide content according to pH correction of the fruit stock solution

(1) Experiment Method

Four kinds of fruit in Korea were purchased and fruit juice was extracted. The pH of the extracted fruit juice was measured and calibrated to pH 4 or higher using 1% Ca (OH) ₂ (calcium hydroxide sucrate) dissolved in 1M NaOH and 25% sucrose solution. On the other hand, in the case of the pear pH 5.34, not only does not need to correct the pH, but also because the sugar is not contained in the stock solution 2% of the sugar was added to perform the enzyme reaction. The sample used in the experiment and the results of pH measurement are shown in Table 4 below.

Table 4

No.	sample	pH
No.	sample	Before correction	After calibration (NaOH)	After Calibration (Calcium Hydroxide Sucrate)
One	Grape juice	3.37	4.06	4.01
2	Plum Juice	3.33	4.01	4.01
3	Apricot juice	3.47	4.01	4.02
4	Pear juice	5.34

(2) TLC check

To the sample before and after pH correction of Table 4, 3 units / ml of dextransucrase derived from Leuconostoc mesenteroides NRRL B-512FMCM was added and reacted for 30 hours at 30 ?, and the reaction result was precoated. It was confirmed using a silicagel plate. In this case, as a developing solvent for confirming the production of oligosaccharides, nitro methane / n-propyl alcohol / water = 2: 5: 1.5 (v / v / v), and acetonitrile / water = 85 as a developing solvent for confirming the monosaccharide content : 15 (v / v) was used. After development, color development was performed at 125 ° C. for 5 minutes using a sulfate coloring reagent. The results are shown in FIG.

As can be seen from FIG. 3, it was confirmed that more oligosaccharides were produced in the case of pH-corrected samples using NaOH and calcium hydroxide sucrate, compared to the non-corrected pH samples. In particular, it was confirmed that the oligosaccharide production rate when the pH was corrected using calcium hydroxide sucrate was better than that when the pH was corrected using NaOH.

(3) quantitative analysis

Sulfuric acid-colored TLC spots were calculated using the AlphaEaseFC program to calculate the sugar content (%), glucose and sugar content (%) in the samples and are shown in Tables 5 and 6, respectively.

Table 5

		Single sugar	2 sugar	3-1	3-2	4 per	5 per	6 per	More than 7
One	Stock solution	10.3	1.7	0.9		0.6	0.7	0.7	0.9
	Stock solution + enzyme	10.1	1.9	0.9		0.7	0.7	0.6	0.9
	NaOH correction + enzyme	10.1	1.4	0.7		0.8	0.6	0.5	0.9
	Calcium Hydroxide Sucrose Correction + Enzyme	11	4.4	1.6		1.3	One	0.8	1.7
2	Stock solution	5.1		0.7		0.5	0.5	0.6	1.2
	Stock solution + enzyme	4.9		0.7		0.4	0.4	0.5	1.2
	NaOH correction + enzyme	4.8		0.7		0.5	0.6	0.6	1.5
	Calcium Hydroxide Sucrose Correction + Enzyme	7.2		2		0.7	0.8	One	2.6
3	Stock solution	4.5		0.6		0.5	0.5	0.5	0.9
	Stock solution + enzyme	3.9		0.7		0.6	0.6	0.6	1.1
	NaOH correction + enzyme	4.2		0.8		0.6	0.6	0.7	1.7
	Calcium Hydroxide Sucrose Correction + Enzyme	7		1.8		0.8	0.9	One	2.7
4	Stock solution	7.6		1.7	One	0.5	0.6	0.5	0.5
	Stock solution + enzyme	7.5		2	One	0.5	0.5	0.6	0.7
	Stock Solution + 2% Sugar + Enzyme	7.8		2.7	0.9	0.7	0.6	0.7	1.2
	Stock + 2% Sugar	7		1.5	1.2	0.5	0.4	0.6	0.7

As can be seen from Table 5, in the case of plum juice, grape juice and apricot juice samples (FIG. 4), more oligosaccharides are produced in the case of pH-corrected samples using NaOH and calcium hydroxide sucrate compared to the samples that did not pH-correct. This was confirmed. In particular, it was confirmed that the oligosaccharide production rate when the pH was corrected using calcium hydroxide sucrate was better than that when the pH was corrected using NaOH.

In addition, in the case of the pear juice (Fig. 5) there is no sugar can not be synthesized oligosaccharide by the enzyme reaction, unlike the other samples were added to the enzyme reaction by adding 2% sugar separately oligosaccharides were produced. Accordingly, the present invention is expected to propose a new method for converting monosaccharides in oligosaccharides in a sample consisting of monosaccharides only.

Table 6

		glucose	Sugar
One	Stock solution	7.8	0.3
	Stock solution + enzyme	7.7	0.5
	NaOH correction + enzyme	7.9	0.3
	Calcium Hydroxide Sucrose Correction + Enzyme	7.2	1.9
	Calcium hydroxide	7.7	2.4
2	Stock solution	4.7	13.5
	Stock solution + enzyme	4.5	12.4
	NaOH correction + enzyme	3.7	10.3
	Calcium Hydroxide Sucrose Correction + Enzyme	2.6	1.3
	Calcium hydroxide	4.5	18.5
3	Stock solution	3.8	13
	Stock solution + enzyme	3.6	12.2
	NaOH correction + enzyme	3.4	9.7
	Calcium Hydroxide Sucrose Correction + Enzyme	3	2.1
	Calcium hydroxide	3.5	17.9

As can be seen from Table 6, when the pH of the sample was corrected using calcium hydroxide sucrose, the glucose content in the sample was decreased. That is, in the process of producing oligosaccharides using sugar containing calcium hydroxide sucrate, the glucose contained in the sample was also converted to oligosaccharides. Therefore, the present invention is expected to propose a new method that can reduce the content of sugar in the sample containing a high concentration of sugar and increase the content of oligosaccharides.

Example 4 Confirmation of Oligosaccharide Synthesis of Sugar-Free Concentrate

(1) Experiment Method

Three kinds of commercially available beverages were purchased and concentrated liquids were prepared using a lyophilizer. The pH of the concentrated sample was measured and calibrated to pH 4 or higher using 1M NaOH and 1% calcium hydroxide sucrose, respectively. The sample used in the experiment and the results of pH measurement are shown in Table 7 below.

TABLE 7

No.	sample	Concentration	pH
No.	sample	Concentration	Before calibration	After calibration (NaOH)	After correction (1% calcium hydroxide sucrose)
One	Green grape juice-containing beverage (ade)	6.3	3.04	4.08	4.03
2	Blueberry Juice Drink (Aid)	6.8	2.94	4.08	4.09
3	Bokbunja Juice Drink	4.2	2.79	4.01	4.08

(2) TLC check

Samples before and after pH correction in Table 7 were reacted with dextransucrase derived from Leuconostoc mesenteroides NRRL B-512FMCM in the same manner as in Example 3, and the results are shown in FIG. 6.

As can be seen from Figure 6, it was confirmed that more oligosaccharides are produced in the case of pH-corrected samples using NaOH and calcium hydroxide sucrate compared to the sample that is not pH-corrected. In particular, it was confirmed that the oligosaccharide production rate when the pH was corrected using calcium hydroxide sucrate was better than that when the pH was corrected using NaOH.

(3) quantitative analysis

In the same manner as in Example 3, the sugar content (%) and glucose content (%) contained in the sample were calculated and shown in Tables 8 and 9, respectively.

Table 8

		Single sugar	2 sugar	3-1	3-2	4-1	4 per -2	5 per	6 per	More than 7
One	concentrate	32.3	5.2	3.3	3.5	1.1	1.1	1.5	1.6	1.5
	Concentrate + Enzyme	31.7	5.2	2.9	3.2	One	0.7	1.2	1.6	1.2
	NaOH correction + enzyme	30.8	4.1	2.6	2.6	One	1.1	1.3	0.9	1.1
	Calcium Hydroxide Sucrose Correction + Enzyme	32.3	12.6	5	2.8	3.3	2.4	1.5	1.2	2
2	concentrate	29.4	3.4	1.7	2	0.5	0.5	0.2	0.3	0.9
	Concentrate + Enzyme	31.4	3	1.8	2.1	0.5	0.7	0.4	One	1.4
	NaOH correction + enzyme	29.2	3.7	1.8	2.1	0.3	0.5	0	0.3	0.9
	Calcium Hydroxide Sucrose Correction + Enzyme	28.3	12.6	4	2.2	3.4	2	2.5	2.2	2.9
3	concentrate	30.3	4.1	2	2.4	0.3	0.3	0	0.4	0.3
	Concentrate + Enzyme	31.2	4.5	2.4	2.6	0.7	0.5	0.7	0.6	0.5
	NaOH correction + enzyme	31	3.4	2.6	2.6	0.7	0.7	0.9	0.9	0.8
	Calcium Hydroxide Sucrose Correction + Enzyme	30.3	12.6	5.7	2.8	4.1	2.4	3	2.2	3.5

Table 9

		glucose
One	concentrate	22
	Concentrate + Enzyme	21.5
	NaOH correction + enzyme	21.4
	Calcium Hydroxide Sucrose Correction + Enzyme	20.2
	Calcium hydroxide	21.5
2	concentrate	21.2
	Concentrate + Enzyme	20.5
	NaOH correction + enzyme	20.3
	Calcium Hydroxide Sucrose Correction + Enzyme	18.6
	Calcium hydroxide	20.7
3	concentrate	20.7
	Concentrate + Enzyme	20.9
	NaOH correction + enzyme	21
	Calcium Hydroxide Sucrose Correction + Enzyme	19.1
	Calcium hydroxide	21

As can be seen from Table 8 and Table 9, when the pH was corrected using calcium hydroxide sucrate, the glucose content in the sample was decreased (FIG. 7). That is, it was confirmed that the glucose content contained in the sample can be lowered and converted to oligosaccharide in the process of producing oligosaccharides using sugar contained in calcium hydroxide sucrate.

So far I looked at the center of the preferred embodiment for the present invention. Those skilled in the art will appreciate that the present invention can be implemented in a modified form without departing from the essential features of the present invention. Therefore, the disclosed embodiments should be considered in descriptive sense only and not for purposes of limitation. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope will be construed as being included in the present invention.

Claims

(a) preparing an extract derived from an edible plant or a medicinal plant;

(b) adjusting the pH of the extract to at least 4; And

(c) a method for producing a health beverage comprising a high content of oligosaccharides, comprising the step of adding dextran sucrose enzyme to the extract.
The method of claim 1,

The step (b) is performed by using sodium hydroxide, calcium hydroxide, or sodium hydroxide and calcium hydroxide, a method for producing a healthy beverage containing a high content of oligosaccharides.
The method of claim 2,

Wherein the calcium hydroxide comprises a calcium hydroxide sucrates, a method for producing a healthy beverage containing a high content of oligosaccharides.
The method of claim 1,

The extract from the edible plant or medicinal plant is one or more selected from the juice, concentrate and extract derived from the edible plant or medicinal plant, a method for producing a healthy beverage containing a high content of oligosaccharides.
The method of claim 1,

The edible plant is one or more selected from the group consisting of tangerine, kiwi, orange, grapes, green grapes, blueberries, bokbunja, grapefruit, pomegranate, apples, melons, pineapples, bananas, peaches, pears, apricots, plums, onions and pumpkins Will, a method for producing a healthy beverage containing a high content of oligosaccharides.
The method of claim 1,

The medicinal plant is selected from the group consisting of 칡, firewood, wild grass, Schisandra chinensis, turmeric, purple sweet potato, cheonnyeoncho and shedding trees, method of producing a healthy beverage containing a high content of oligosaccharides.
The method of claim 1,

The dextran sucrase is derived from the genus Leuconostoc sp., Streptococcus sp., Lactobacillus reuteri or Weissella cibaria. Method for producing a healthy beverage containing a content of oligosaccharides.
The method of claim 7, wherein

The Leuconostoc strains include Leuconostoc kimchii , Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc mesenteroides and Leuconostocita chycomitatum ( Leuconostoc gasicom). ) Or Leuconostoc lactis ( Leuconostoc lactis ), a low sugar and high oligosaccharide manufacturing method of healthy drinks.
A health beverage containing a high content of oligosaccharides prepared according to any one of claims 1 to 8,

The concentration of sugar in the health beverage is reduced by at least 50%, at least 60%, at least 70%, at least 80% or at least 90% relative to the concentration of sugar in the raw extract, a health beverage containing a high content of oligosaccharides.
The method of claim 9,

The concentration of oligosaccharides in the health beverage is a health beverage containing a high content of oligosaccharides that are increased by at least 50%, 100%, at least 200%, at least 300% or at least 400% relative to the concentration of the oligosaccharides in the raw material extract.
(a) preparing a raw material extract derived from an edible plant or a medicinal plant consisting of a single sugar only;

(b) adjusting the pH of the extract to at least 4 using calcium hydroxide sucrate; And

(c) adding a dextran sucralase enzyme to the extract, a method for producing a high oligosaccharide-containing health beverage.
The method of claim 11,

The extract from the edible plant or medicinal plant is one or more selected from the juice, concentrate and extract derived from the edible plant or medicinal plant, a method for producing a healthy beverage containing a high content of oligosaccharides.
The method of claim 11,

The edible plant is one or more selected from the group consisting of tangerine, kiwi, orange, grapes, green grapes, blueberries, bokbunja, grapefruit, pomegranate, apples, melons, pineapples, bananas, peaches, pears, apricots, plums, onions and pumpkins Will, a method for producing a healthy beverage containing a high content of oligosaccharides.
The method of claim 11,

The medicinal plant is selected from the group consisting of 칡, firewood, wild grass, Schisandra chinensis, turmeric, purple sweet potato, cheonnyeoncho and shedding trees, method of producing a healthy beverage containing a high content of oligosaccharides.
The method of claim 11,

The dextran sucrase is derived from the genus Leuconostoc sp., Streptococcus sp., Lactobacillus reuteri or Weissella cibaria. Method for producing a healthy beverage containing a content of oligosaccharides.
The method of claim 15,

The Leuconostoc strains include Leuconostoc kimchii , Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc mesenteroides and Leuconostocita chycomitatum ( Leuconostoc gasicom). ) Or Leuconostoc lactis ( Leuconostoc lactis ), a low sugar and high oligosaccharide manufacturing method of healthy drinks.
A health drink containing a high content of oligosaccharides prepared according to any one of claims 11 to 16,

The concentration of the monosaccharide in the health beverage is reduced by at least 50%, at least 60%, at least 70%, at least 80% or at least 90% of the concentration of the monosaccharide in the raw material extract, a health beverage containing a high content of oligosaccharides.
The method of claim 17,

The concentration of oligosaccharides in the health beverage is a health beverage containing a high content of oligosaccharides that are increased by at least 50%, 100%, at least 200%, at least 300% or at least 400% relative to the concentration of the oligosaccharides in the raw material extract.