DOI QR코드

DOI QR Code

Preparation and Characteristics of Soy Milk Jelly using Medicinal Herb Composites with Cognitive Effects

인지기능활성을 가진 생약복합물을 첨가한 두유젤리의 제조 및 품질특성

  • Kim, Hee-Suk (Dept. of Food Service & Culinary, International University of Korea) ;
  • Kang, Jin-Soon (Dept. of Food & Nutrition, International University of Korea)
  • 김희숙 (한국국제대학교 외식조리학과) ;
  • 강진순 (한국국제대학교 식품영양학과)
  • Received : 2012.04.16
  • Accepted : 2012.07.13
  • Published : 2012.09.30

Abstract

In this study, soy milk jellys with medicinal herbs (MH) composites showing cognitive effects were prepared and their characteristics were examined. Eight kinds of medicinal herbs were extracted with hot water and added to soy milk based on their contents. Medicinal herbs showed cognitive effects, namely promoting acetylcholinesterase (AChE) inhibition. In the preparation of soy milk jellys containing MH extracts of various contents (0%, 5%, 10%, 15% and 20%), pH of all groups significantly (p<0.05) decreased with increasing MH extracts compared to the control group. The brix of the soy milk jellys was the highest in the 5% content of MH extracts among all groups. The "a" and "b" values of soy milk jellys increased with the content of MH extracts, while the "L" value decreased adding to the content of MH extracts compared to the control. The hardness, gumminess, and chewiness of soy milk jellys were improved the most by the addition of 15~20% MH extracts, while the fracturability, adhesiveness, springiness, cohesiveness, and resilience of soy milk jelly was not significantly different (p<0.05) among all groups. Through a sensory evaluation, it was revealed that the taste, texture, overall preference, flavor, and sweetness of soy milk jellys was not significantly different (p<0.05) among all groups. Therefore, since the addition of 20% MH extracts did not significantly alter the sensory evaluation, it can usually be adjusted to make soy milk jellys with cognitive effects.

인지기능 활성을 가진 생약복합물을 선정하여 최적조성물을 조제한 다음 생약복합물의 첨가비율을 달리하여(0%, 5%, 10%, 15%, 20%) 제조한 두유 젤리의 품질에 미치는 영향을 조사하였다. 인지기능 생약복합물을 일정비율로 첨가하여 제조한 두유 젤리 제품의 수분활성도는 대조군에 비하여 생약복합물 첨가군이 더 증가하였으며 생약복합물이 많을수록 증가하는 경향이었다. pH는 대조군에 비해 생약복합물 첨가한 젤리에서와 생약복합물의 첨가량에 증가함에 따라 약간 감소하는 경향이었다. 당도는 대조군에 비하여 생약복합물을 첨가한 젤리에서 모두 높게 나타났다. 색도는 두유젤리에 대한 생약복합물의 첨가량이 증가할수록 젤리의 L값은 낮아졌으나 적색도(a)값과 황색도(b)값은 높아졌다. 텍스쳐 측정 결과 경도, 검성, 씹힘성은 생약복합물 15%,20% 첨가군에서 대조군에 비해 유의적으로 증가하였으나 부서짐성, 탄력성, 응집성, 복원성은 전군에서 거의 차이를 보이지 않았다. 또한 관능평가 결과 전반적으로 유의적인차이가 없는 것으로 나타나 첨가량 20% 범위 이내에서는 인지기능 활성을 고려하여 첨가량을 조절할 수 있는 것으로 나타났다.

Keywords

References

  1. Kim IC. 2009. Manufacture of citron jelly using the citron- extract. J Korean Soc Food Sci Nutr 28: 396-402.
  2. Yoon HS, Oh MS. 2003. Quality characteristics of mixed polysaccharide gels with various kiwifruit contents. Kor J Soc Food Cookery Sci 19: 511-520.
  3. Lyu HJ. 2002. Quality characteristics of Omija jelly prepared with various starches by the addition of oil and chitosan. J Food Cookery Sci 21: 877-887.
  4. Sim YJ, Paik JE, Joo NM, Chun HJ. 1995. Influence of carrageenan and pectin addition on the rheological properties of Omija extract jelly. Korean J Soc Food Sci 11: 362-364.
  5. Heo HY, Joo NM, Han YS. 2004. Optimization of jelly with addition of green tea powder using a response surface methodology. Korean H Soc Food Cookery Sci 20: 112-118.
  6. Kim AJ, Yuh CS, Bang IS. 2007. A qualitative investigation of dongchunghacho jelly with assorted increment of Paecilomyces japonica powder. Korean J Food Nutr 20: 40-46.
  7. Lee TH, Lee YH, Yoo MS, Rhee KS. 1991. Instrumental and sensory characteristics of jelly. Korean J Food Sci Technol 23: 336-340.
  8. Jeong HK, Song ES, Choi JY. 1994. A study of textual properties and preferences of fruit pectin jelly. Korean J Dietary Culture 9: 259-266.
  9. Alfredo AS. 1988. Assessing vision in patients with Alzheimer's disease. West J Med 148: 693.
  10. Nationwide study on the prevalence of dementia in Korean elders. 2008. Korea Institute and Social Affairs.
  11. David D, Shelley JA. 2007. Neurobiology of Alzheimer's disease. Oxford University press, London, UK. p 2-36.
  12. Leathwood PD, Heck E, Mauron J. 1982. Phosphatidyl choline and avoidance performance in 17 month-old SEC/1ReJ mice. Life Sci 30: 1065-1071. https://doi.org/10.1016/0024-3205(82)90526-4
  13. Wang Y, Kikuchi T, Sakai J, Wu L, Sato K, Okumura F. 1999. Aged-related modifications of effects of ketamine and propofol on rat hippocampal acetylcholine release studied by in vivo brain microdialysis. Acta Anaesthsiol Scand 44: 112-117.
  14. Ellman GL, Courtney KD, Andres V Jr, Feathe-rstone RM. 1961. A new and rapid colorimetric determination of acethylcholinesterase activity. Biochem Pharmacol 7: 88-95. https://doi.org/10.1016/0006-2952(61)90145-9
  15. Kim DI, Lee SH, Hur EY, Cho SM, Park HJ. 2005. Screening of natural plant resources with acethylcholinesterase inhibition and antioxidant activity. J Korean Soc Food Sci Nutr 34: 427-432. https://doi.org/10.3746/jkfn.2005.34.3.427
  16. Kim YS, Kim JS, Kim SK, Heor JH, Lee BE, Ryu SY. 2001. Binding affinity of some herbal extracts on the muscarinic acetylcholine receptor subtype 1 $(mAChR-M_1)$. Kor J Pharmacogn 32: 219-225.
  17. Kim JS, Kim YS, Kim SK, Heor JH, Lee BH, Choi BW, Ryu GS, Park EK, Zee OP, Ryu SY. 2002. Inhibitory effects of some herbal extracts on the acethylcholinesterase(AChE) in vitro. Kor J Pharmacogn 33: 211-218.
  18. Kim JS. 1996. Current research trends on bioactive function of soybean. Korea Soybean Digest 13: 17-24.
  19. Myung JE, Hwang IY. 2008. Functional components and antioxidative activities of soybean extract. Korea Soybean Digest 25: 23-29.
  20. Shon DH. 1997. Nutritional and bioactive components of soy milk and cow's milk (a review). Korea Soybean Digest 14: 66-76.
  21. Kang JS, Kang SK, Kim HS. 2009. Preparation and characteristics of bread by medicinal herb composites with cognitive function. J Korean Soc Food Sci Nutr 38: 1131-1138. https://doi.org/10.3746/jkfn.2009.38.9.1131
  22. Lee MR, Sun BS, Gu LJ, Wang CY, Fang ZM, Wang Z, Mo EK, Ly SY, Sung CK. 2009. Effects of the deer antler extract on scopolamine-induced memory impairment and its related enzyme activities. J Korean Soc Food Sci Nutr 38: 409-414. https://doi.org/10.3746/jkfn.2009.38.4.409
  23. Messer WA Jr, Rajeswaran WG, Cao Y, Zhang HJ, el- Assadi AA, Dockery C, Liske J, O'Brien J, Williams FE, Huang XP, Wroblewski ME, Nagy PI, Peseckis SM. 2000. Design and development of selective muscarinic agonists for the treatment of Alzheimer's disease: characterization of tetrahydropyrimidine derivatives and development of new approaches for improved affinity and selectivity for M1 receptors. Pharm Acta Helv 74: 135-140. https://doi.org/10.1016/S0031-6865(99)00026-6
  24. Kim AJ, Rho JO. 2011. The quality characteristics of jelly added with black garlic concentrate. Kor J Human Ecology 20: 467-473. https://doi.org/10.5934/KJHE.2011.20.2.467
  25. Cho Y, Choi MY. 2010. Quality characteristics of jelly containing added turmeric (Curcuma longa L.) and beet (Beta vulgaris L.). Korean J Food Cookery Sci 26: 481-489.
  26. Moon JN, Lee SW, Moon HK, Yoon SJ, Lee WY, Lee S, Kim GY. 2011. Quality characteristics of Chunma (Gastrodia elata Blume) jelly with added Gastrodia elata Blume concentrate. Korean J Food Cookery Sci 27: 545-556. https://doi.org/10.9724/kfcs.2011.27.5.545
  27. Kim AJ, Yuh CS, Bang IS, Park HY, Lee GS. 2007. An investigation the preparation and physicochemical properties of oddi jelly using mulberry fruit pow. Korean J Food Nutr 20: 27-33.
  28. Son MJ, Whang K, Lee SP. 2005. Development of jelly fortified with lactic acid fermented prickly pear extract. J Korean Soc Food Sci Nutr 34: 408-413. https://doi.org/10.3746/jkfn.2005.34.3.408

Cited by

  1. Quality Characteristics of Soybean Milk Added with Stevia Leaf Powder vol.20, pp.2, 2014, https://doi.org/10.14373/JKDA.2014.20.2.77
  2. 복숭아 분말 첨가 젤리의 품질특성 vol.22, pp.3, 2012, https://doi.org/10.20878/cshr.2016.22.3.010
  3. 레몬 머틀 추출물을 첨가한 젤리의 품질 특성 vol.33, pp.2, 2012, https://doi.org/10.9799/ksfan.2020.33.2.131