KR101505945B1 - Functional beverage with enhanced flavor - Google Patents

Abstract

The present invention relates to a functional beverage with enhanced flavor and, more specifically, to a functional beverage with enhanced flavor by using soluble calcium, N-acetylglucosamine, milk basic protein (MBP), vitamin D, soybean polysaccharide, a yam extract, a corn silk extract, a barley extract, a kudzu extract, and an additive with proper amounts. According to the present invention, the functional beverage has improved flavor, thereby easily drunk by a user.

Description

{Functional beverage with enhanced flavor}

More particularly, the present invention relates to a functional beverage having improved flavor, and more specifically, to a functional beverage having improved flavor, including water-soluble calcium, N-acetylglucosamine, Milk Basic Protein (MBP), vitamin D, soy polysaccharide, yam extract, The present invention relates to an improved flavored functional beverage prepared by using an appropriate amount of an extract, an extract, and an additive.

The recommended nutrient level for calcium is 700 mg / day, which is slightly different according to age and gender. The intake of calcium from 210 to 800 mg / day according to the health functional foods helps to reduce bone and tooth formation and the risk of osteoporosis. It is stated. The absorption rate of calcium is the highest at infancy (60%), and the average calcium absorption rate of adult women is 25%.

Furthermore, osteoporosis, which affects about 30% of women after menopause, is the most common metabolic bone disease and is the leading cause of old age fractures. Osteoporosis is a disease that easily causes fractures of the spine, radius and femur due to decreased bone density per unit dose due to unbalance of bone formation and metabolism of bone resorption. Causes include calcium deficiency, estrogen, parathyroid hormone, dietary habits, and family history.

Currently, substances used in the prevention and treatment of osteoporosis include calcium preparations, phosphates, fluoride preparations, Ipriflavone, N-acetylglucosamine, and vitamin D. On the other hand, most of the conventional osteoporosis prevention and treatment agents are estrogenic substances, and when estrogenic substances are taken for a long time, the side effects such as gallstones and thrombosis and the likelihood of cancer such as breast cancer and uterine cancer are increased.

However, in order to prevent osteoporosis, it is necessary to take a long-term dose because it is not effective only by taking a drug for a short time. Therefore, researches have been conducted on materials capable of preventing and treating osteoporosis, which has no side effects as described above even when taken for a long period of time, and is sensually good and easy to ingest.

Korean Patent No. 10-0509177 relates to a functional food composition for prevention of osteoporosis and relates to a functional food composition for prevention and treatment of osteoporosis wherein isoflavone, seaweed calcium, vitamin D3, and casein phosphopeptide (CPP) (Milk Basic Protein (MBP)), which is separated from milk, which has excellent safety and bone resorption inhibitory effect at the same time, to prevent and treat osteoporosis and related fractures ≪ / RTI > However, since it can be precipitated by milk protein, it can be applied widely to be applied to beverages and the like.

Therefore, there is a need to provide a functional beverage having stability and flavor that can be easily accessible to consumers who need to prevent osteoporosis.

1: Korea Patent No. 10-0509177

Accordingly, the inventors of the present invention have found that when a functional beverage includes a soybean polysaccharide in a bone-reinforcing functional substance such as water-soluble calcium, N-acetylglucosamine, Milk Basic Protein (MBP) and vitamin D, And the specific bitter taste of water-soluble calcium and N-acetylglucosamine is improved when containing an appropriate amount of yam extract, corn beard extract, barley extract and 칡 extract, and the flavor is improved, and it is preferable to the naked eye and the cosmetic consumer The present invention has been completed.

Accordingly, it is an object of the present invention to provide a functional beverage having improved flavor.

In order to solve the above-mentioned problems, the present invention provides a method for producing a pharmaceutical composition, which comprises administering to 100 mL of purified water, 0.4 to 1.5 g of water-soluble calcium, 0.2 to 1.4 g of N-acetylglucosamine, 0.01 to 0.1 g of Milk Basic Protein (MBP) ₃ , 0.0002 to 0.005 g of a mixed vitamin D ₃ preparation, 0.01 to 0.1 g of soy polysaccharide, 0.05 to 3.0 g of yam extract, 0.01 to 2.0 g of corn mustard extract, 0.01 to 2.0 g of barley extract, 3.0 g of a flavored functional drink.

The functional beverage according to the present invention can provide an improved flavor of yam, corn, barley, and mackerel, thereby relieving the feeling of rejection at the time of eating.

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Also, soybean polysaccharides can provide stable beverages to improve precipitation of Milk Basic Protein (MBP).

1 is a photograph showing the appearance of functional beverages of Comparative Examples 1 (a), 2 (b) and 1 (c).

Hereinafter, the present invention will be described in more detail as an embodiment.

The present invention is a water-soluble calcium 0.4 ~ 1.5 g, N- acetylglucosamine 0.2 ~ 1.4 for the 100 mL purified water, g, u basic protein (Milk Basic Protein, MBP) 0.01 ~ 0.1 g, of vitamin D ₃ content of 0.25% by weight of vitamin D ₃ is a functional drink containing 0.0002 to 0.005 g of a mixed preparation, 0.01 to 0.1 g of a soy polysaccharide, 0.05 to 3.0 g of a yam extract, 0.01 to 2.0 g of a corn mustard extract, 0.01 to 2.0 g of a barley extract and 0.05 to 3.0 g of an extract.

Specifically, the water-soluble calcium used in the present invention has a high absorption rate in the body and does not cause any difficulty in digestion but has a characteristic bitter taste. On the other hand, calcium carbonate in water-soluble calcium is extracted from limestone, shell shell and egg shell, and has a high content of calcium but has a relatively low water absorption rate and poor digestion. Accordingly, the present invention preferably includes at least one calcium selected from the group consisting of calcium lactate, calcium gluconate, and seaweed calcium.

In addition, in the present invention, 0.4-1.5 g of water-soluble calcium is preferably used per 100 mL of purified water. When the water-soluble calcium is used in excess of 1.5 g, some calcium may precipitate and precipitate.

The N-acetylglucosamine is a substance obtained by hydrolyzing chitin which is a component constituting the shell of shrimp and crab crustaceans. In the body, N-acetylglucosamine is a glucosaminoglycan, which is a component of cells and cell binding components, mucosal components, , Glycolipids, and glycoproteins. In the present invention, it is preferable to use N-acetylglucosamine in an amount of 0.2 to 1.4 g. When N-acetylglucosamine is used in an amount of more than 1.4 g, the daily intake of the health functional food may be exceeded.

Milk Basic Protein (MBP) is obtained from whey protein through an ion exchange resin. It has a higher content of lysine and arginine than casein and is basic. This basic protein not only promotes bone formation by osteoblasts but also has the function of inhibiting bone resorption by osteoclasts.

Therefore, in the present invention, it is preferable to use 0.01 to 0.1 g of a glutinous protein, and when the glutinous protein is used in an amount of more than 0.1 g, the viscosity tends to increase and the texture of the glutinous protein tends to deteriorate. Therefore, good.

On the other hand, milk protein is sensitive to pH, so protein molecules will flocculate and precipitate at the bottom of the bottle or cause oil separation when the pH is near 4.6, the isoelectric point. However, due to the characteristics of the liquid product at room temperature circulation, the product pH should be maintained at a minimum of 3.8 or less for microbial stability, which may cause precipitation of milk protein.

In the present invention, it is preferable to use a soybean polysaccharide to control the precipitation of calcium and milk proteins, to impart a body sensation to the beverage, and to have a slight sweetness, thereby softening the overall flavor and lowering the bitter taste component . However, it is not necessarily limited thereto.

Therefore, it is preferable to use 0.01 to 0.1 g of soy polysaccharide, more preferably 0.03 to 0.07 g. Particularly, when the soy polysaccharide is less than 0.01 g, the effect of inhibiting the precipitation is lowered. If the soy polysaccharide is more than 0.1 g, the texture is lowered. In addition, soybean polysaccharide, glutinous protein and water-soluble calcium are mixed separately in 40 ~ 50 ℃ hot water to stabilize for 10 minutes after dissolving, to reduce interference by other ingredients and to prevent precipitation. It is good to do.

In the present invention, vitamin D regulates blood levels of calcium and phosphorus to a normal range and maintains equilibrium. Vitamin D also helps to maintain calcium function, not only provides enough calcium to maintain the function of nerve and muscle joints, but also regulates the use of calcium as well as phosphorus to make calcium phosphate, a major component of bone.

Therefore, in this invention it is preferred to use a vitamin D ₃ content of 0.25% by weight of vitamin D ₃ Mixed formulations 0.0002 ~ 0.005 g, the problem that the daily intake can be exceeded when this is 0.005 g excess use of vitamin D ₃ Mixed formulations occurs It is preferable to use it within the above-mentioned range.

In addition, the yam is an edible root of the yam, low-calorie low-fat food, excellent in diet and excellent tonic effect. It also has a bitter taste and a light sweet taste. Therefore, it is preferable to use 0.05 to 3.0 g of yam extract in the present invention. When the yamme extract is less than 0.05 g, the effect of improving the flavor is small. When the yamme extract is more than 3.0 g, the harmony of the overall flavor is lowered.

The corn mustache extract is rich in polyphenols and flavonoids, which is good for kidney disease, diabetes, hypertension, strong diuretic effect, and has a unique taste of corn. In the present invention, it is preferable to use a cornstarch extract of 0.01 to 2.0 g. When the amount of the extract of corn musth is less than 0.01 g, the effect of improving the flavor is small. When the content exceeds 2.0 g, the flavor peculiar to corn becomes strong and the harmony of the whole flavor is lowered.

The barley extract has a higher carbohydrate content than the other pulses, rich in minerals and vitamin B groups, and rich in dietary fiber, which is effective for constipation, hypoglycemia, hypertension and the like. Therefore, in the present invention, it is preferable to use 0.01 to 2.0 g of the barley extract. When the barley extract is less than 0.01 g, the effect of improving the flavor is small. When the barley extract is more than 2.0 g, the flavor peculiar to the barley is increased to lower the overall flavor and darken the product color.

The above extract has an efficacy of osteoporosis, hangover resolution, blood circulation, etc., and has a light sweet taste and a slightly bland taste. Therefore, in the present invention, it is preferable to use 0.05-3.0 g of Lycopersicon esculentum extract. If the extract is less than 0.05 g, the effect of improving the flavor is small. If the extract is more than 3.0 g, the bitterness is rather strong and the flavor is lowered.

The extract may be added to purified water of 5 to 15 times the weight of each extraction target and extracted at a temperature of 80 to 120 ° C until the volume of the purified water becomes 5 to 50% of the initial purified water. The extract can be used in concentrated or powder form.

The functional beverage according to the present invention is prepared by mixing 0.5 to 10.0 g of a sweetener, 0.1 to 5.0 g of an acidifier, 0.01 to 10.0 g of a juice concentrate, 0.1 to 1.0 g of a cyclotrisin powder, and 0.01 to 1.0 g of a mixture, Lt; RTI ID = 0.0 > additive < / RTI >

The sweetener may be at least one selected from white sugar, liquid fructose, and crystalline fructose. The acidulant may be at least one selected from the group consisting of citric acid, silicic acid, ascorbic acid, tartaric acid, lactic acid and fumaric acid.

The juice concentrate may include at least one juice selected from the group consisting of apple, pear, grape, peach, kiwi, melon, orange, mandarin, aloe, strawberry and berries.

The cyclodextrin powder is contained in an amount of 0.1 to 1.0 g, more preferably 0.3 to 0.7 g. When the amount of the cyclodextrin powder is less than 0.1 g, the effect of imparting a body sensation and bitter taste is low. When the amount of the cyclodextrin powder is more than 1.0 g, the flavor inherent in the cyclodextrin powder is intensified to lower the overall sensibility of the beverage.

In other words, each of the compositions according to the present invention can be used in combination with water-soluble calcium, N-acetylglucosamine, Milk Basic Protein (MBP), vitamin D, soy polysaccharide, yam extract, corn bean extract, barley extract, It is possible to provide a functional beverage having improved flavor using an appropriate amount.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

Manufacturing example : Preparation of extract

A. Yam extract

After washing the yam, remove the water and cut it. 10 times more purified water than yam is added and heated and extracted at 50 ℃ for 4 hours. After the juice is squeezed with a juicer, it is filtered with a filter cloth to prepare a yam extract.

B. Corn Beard Extract

10 times as much purified water as the weight of corn beard is added and heated and extracted at 95 ° C for 5 hours. After cooling, diatomaceous earth is filtered to prepare corn mustache extract.

C. barley extract

The barley is pulverized, then 10 times of purified water is added, and the mixture is heated and extracted at 95 DEG C for 30 minutes. After the juice is squeezed with a juicer, it is filtered with a filter cloth to prepare a barley extract.

D. 칡 extract

Add 10 times the weight of purified water and heat and extract at 95 ° C for 30 minutes. After the juice is squeezed with a juicer, it is filtered with a filter cloth to prepare an extract.

Comparative Example  1 to 2 and Example  1 to 6

Functional beverages were prepared according to the compositions and contents shown in Table 1 below.

Content of functional beverage composition with improved flavor (based on 100 mL of purified water, unit: g) division Water-soluble calcium N-acetylglucosamine Basic protein Vitamin D ₃ mixed preparation Soy protein yam
extract Corn mustache extract barley
extract 칡
extract Cyclo
dextrin Comparative Example 1 1.0 1.0 0.04 0.02 - - - - - - Comparative Example 2 1.0 1.0 0.04 0.02 0.05 - - - - - Example 1 1.0 1.0 0.04 0.02 0.05 0.5 0.5 0.5 0.5 0.5 Example 2 1.0 1.0 0.04 0.02 0.05 0.5 One One One 0.5 Example 3 1.0 1.0 0.04 0.02 0.05 One 0.5 One One 0.5 Example 4 1.0 1.0 0.04 0.02 0.05 One One 0.5 One 0.5 Example 5 1.0 1.0 0.04 0.02 0.05 One One One 0.5 0.5 Example 6 1.0 1.0 0.04 0.02 0.05 2 2 2 2 0.5

Experimental Example  1: Sensory evaluation

1) Experimental material

The functional beverages prepared in Comparative Examples 1 to 2 and Examples 1 to 6 were prepared.

2) Experimental method

Twenty panelists were selected for sensory evaluation. The bitterness intensity, taste, flavor, preference, and willingness to buy were determined by the 9-point scale method in the sensory test, and the results are shown in Table 2 below. The number of test items means that the total score of the panel is divided by the number of panels and then rounded up to the second decimal place. The higher the numerical value, the better the sensuality.

division Bitter intensity flavor incense Visual evaluation preference Purchase physician Comparative Example 1 7.1 4.5 4.7 3.1 3.2 3.4 Comparative Example 2 7.0 4.6 4.5 6.5 4.3 4.8 Example 1 5.1 6.1 6.1 6.3 7.1 7.3 Example 2 4.3 8.2 7.5 6.4 8.2 8.0 Example 3 4.8 7.3 7.0 6.2 6.9 7.1 Example 4 5.0 6.9 6.5 6.2 6.9 6.8 Example 5 5.2 6.7 6.6 6.3 6.5 6.9 Example 6 4.1 6.5 6.3 6.3 6.5 7.2

As shown in Table 2, the functional beverages of Examples 1 to 6 according to the present invention had a deteriorated bitter strength and excellent sensory tastes such as taste and aroma. Specifically, when the extracts were used at 2.0 g, the bitterness intensity was the greatest decrease, but the flavor and flavor such as taste and flavor decreased somewhat. Among them, the functional beverage of Example 2 containing 0.5 g of yam extract, 1.0 g of corn beard extract, 1.0 g of barley extract and 1.0 g of bamboo extract has the best bitter taste and the best overall flavor and preference, It was found that the product value was improved.

1 is a photograph showing the appearance of the functional beverage of Comparative Example 1 (a), Comparative Example 2 (b), and Example 1 (c). Comparative Example 1 (a) showed a low visual evaluation due to the formation of precipitates in the bottom portion of the beverage due to calcium and an opaque protein. In Comparative Example 2 (b) and Example 1 (c), no precipitate was formed, .

Therefore, as shown in FIG. 1, when the soy protein is mixed with calcium and milk protein (Milk Basic Protein, MBP), the taste is improved and the taste is improved. .

Claims (3)

For purified water, 100 mL, 0.4 ~ 1.5 g Water-soluble calcium, N- acetylglucosamine 0.2 ~ 1.4 g, oil basic protein (Milk Basic Protein, MBP) 0.01 ~ 0.1 g, of vitamin D, vitamin D ₃ content of 0.25 _3% by weight mixture Wherein the flavor is characterized by comprising 0.0002 to 0.005 g of the preparation, 0.01 to 0.1 g of soybean polysaccharide, 0.05 to 3.0 g of yam extract, 0.01 to 2.0 g of corn mustard extract, 0.01 to 2.0 g of barley extract and 0.05 to 3.0 g of 가 extract Improved functional beverage.
2. The flavor-improving functional beverage according to claim 1, wherein the water-soluble calcium comprises at least one member selected from the group consisting of calcium lactate, calcium gluconate, and seaweed calcium.
The functional beverage according to claim 1, wherein the functional beverage is selected from the group consisting of 0.5 to 10.0 g of a sweetener, 0.1 to 5.0 g of an acidifier, 0.01 to 10.0 g of a juice concentrate, 0.1 to 1.0 g of a cyclotrisin powder, 0.01 to 1.0 g of a mixture, A flavored improved functional beverage, further comprising at least one additive.

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