KR100247461B1 - A method for preparing aloe dice - Google Patents

Abstract

The present invention relates to a method for producing aloe dice (Aloe dice) that maintains the unique physical properties and sensory properties of the aloe gel itself, and more specifically, browning phenomenon can be effectively prevented without the heterogeneity due to strong sour taste when ingested It is related with the manufacturing method which can obtain aloe dice.

Description

Manufacturing method of aloe dice

The present invention relates to a method for producing aloe dice (Aloe dice) that maintains the unique physical properties and sensory properties of the aloe gel itself, and more specifically, browning phenomenon can be effectively prevented without the heterogeneity due to strong sour taste when ingested It is related with the manufacturing method which can obtain aloe dice.

Originated from the Arabic aloe (Alloeh), which means taste and shining substance, Aloe is a perennial plant of the family Liliaceae, inhabiting more than 500 species, mainly in the tropics and subtropics. Stomach effect, laxative effect, anti-bacterial and anti-fungal activity, wherein in addition to tumor action, phenol sealed anthraquinone (anthraquinone) derivatives exhibit a hair flexible action, sunscreen action, dandruff, itching removal action, the polysaccharide component (molecular weight of 10 ⁴ to 10 ⁶ ) Shows moisturizing effect and skin cell activation (Suga & Hirata, Botanicals in cosmetics, 98, 105, 1983).

As the usefulness is known, the range of use thereof is becoming more common, and a variety of products using aloe are also diversified.

Until now, the products using aloe include powder products obtained by drying the aloe gel component extracted by removing the aloe shell by a breeze, spraying or freezing, or tablet and capsule products processed therefrom. In addition, in recent years, a concentrated liquid obtained by stirring and liquefying aloe gel and then concentrating has been developed as a beverage that is properly flavored by diluting it in an appropriate ratio.

However, these products have been developed for the purpose of excluding the unique physical and sensory properties of aloe gel itself, and for the purpose of improving convenience and palatability of taking aloe gel. It also raised suspicion that it might not have been added.

Thus, in order to provide a feeling of taking fresh aloe leaves, the aloe gel is cut into a size of about 1 cm 3, blended with milk or yogurt, or mixed with fruit flesh to be used as fruit cocktails.

In addition, Korean Patent Laid-Open Publication No. 96-36957 discloses a beverage containing aloe granules, and this patent considers the following two points in preparing aloe granules and proposes a solution:

(1) The mucous components of the aloe gel are liable to discolor and also hinder the homogeneous mixing of the flavor components. Such mucus component is liquefied by heat treatment at a temperature of 60 ~ 90 ℃, but the granules can not maintain the original properties without liquefying.

(2) Aloe gel and heat-treated aloe gel are easily oxidized by oxygen in the air, which causes them to turn red. This browning phenomenon can suppress discoloration by adding citric acid, malic acid, succinic acid, lactic acid or tartaric acid to maintain pH below 3.0.

In summary, the above-mentioned patent is to cut the flesh portion of the aloe into the size of 0.2 ~ 1.0 cm 3, and then add an acid such as citric acid to maintain the pH of the mixture to 3.0 or less, then the temperature condition of 60 ~ 90 ℃ Heat treatment for 20 minutes at a time to liquefy only the mucous part of the aloe, characterized in that the beverage.

However, due to its high acidity, it is unpleasant to feel the aloe's unique taste and heterogeneity when ingested, and it is unpleasant to feel the sensual properties of aloe, and when it is mixed with milk, it results in the coagulation of milk protein. There is a problem that can be done.

Thus, the present inventors do not have the problems described above, and there is no heterogeneity due to strong sour taste when ingesting, to provide an aloe dice that can be prevented browning phenomenon, while studying the manufacturing method, while ensuring the human safety After the vitamin C is added, it is possible to maintain a pH of 4 or more by adding heat, and thus remove the heterogeneity caused by the strong acidity, and browning phenomenon of aloe gel by the antioxidant action of vitamin C. The present invention has been made in view of the fact that the present invention can be effectively prevented.

Therefore, an object of the present invention is to provide a manufacturing method that can be effectively prevented browning phenomenon intake without strong heterogeneity due to the strong sour taste, can obtain aloe dies that maintain the unique physical properties and sensory properties of the aloe gel itself.

In order to achieve the above object, a method for producing an aloe dice according to the present invention is characterized in that it comprises the following steps:

(1) selecting only fresh aloe leaves and washing with water;

(2) slicing the internal pulp portion to a size of 0.2-1.0 cm 3;

(3) adding 0.05 to 0.25% by weight of vitamin C to finely sliced aloe granules; And

(4) heat-treating the obtained mixture for 2-20 minutes under the temperature condition of 60-90 degreeC.

That is, a feature of the production method of the present invention is to liquefy the mucous part of the aloe by heat treatment under a temperature condition of 60 to 90 ° C. in the state in which vitamin C is added to the fine aloe granules.

The aloe dice provided according to the production method of the present invention, as demonstrated by the examples and test examples described below, the browning phenomenon is suppressed over time, and without the heterogeneity of the aloe gel itself ingested from the sensory test by panel agents It can be seen that the sensory characteristics can be felt, and it does not cause coagulation when mixed with milk.

Thus, the aloe dice provided by the present invention can be provided as a functional beverage by adding oligosaccharides, juices, acidulants and flavors; Can be mixed with various fruit pulp to serve as fruit cocktails; It may also be added as milk or yogurt or the like and provided as a dairy product.

Hereinafter, the structure of the present invention will be described in more detail with reference to Examples and Test Examples.

<Test Example 1>

Fresh aloe leaves were screened, washed with water and the peels were removed, and then the internal granules were chopped to a size of 1.0 cm 3, and then added to the group without addition (Comparative Example 1), 0.8 wt% citric acid added group (Comparative Example 2), vitamin E The 0.2 wt% addition group (Comparative Example 3) and the vitamin C 0.2 wt% addition group (Example 1) were each heat-treated at about 90 ° C. for 2 minutes. After heating, the discoloration of aloe granules was visually observed. The results are shown in Table 1.

Comparative Example 1 (No additive group) Comparative Example 2 (0.8 wt% citric acid) Comparative Example 3 (Vitamin E0.2 wt%) Example 1 (0.2 wt% vitamin C) PH before and after heating PH after acid (or vitamin) addition 4.65 2.79 4.65 4.01 PH after heating 4.71 2.96 4.67 4.19 Discoloration with time 2 hours radish radish radish radish 17 hours Little pink radish radish radish 41 hours Nothing (no pink) radish radish radish 44 hours radish radish radish radish 116 hours radish radish radish radish 139 hours Pinkish on the surface radish radish radish 163 hours Full pink radish radish radish

<Test Example 2>

Fresh aloe leaves were screened and washed with water, the peel was removed, the inner granules were chopped to the size of 1.0 cm 3, and then added without additives (Comparative Example 1), vitamin C 0.05% by weight addition group (Example 2), 0.1 At about 90 ° C., for the wt% addition group (Example 3), the 0.15 wt% addition group (Example 4), the 0.2 wt% addition group (Example 1) and the 0.25 wt% addition group (Example 5), respectively Heated for 2 minutes. After heating, the discoloration of aloe granules was visually observed. The results are shown in Table 2.

Comparative Example 1 Example 2 Example 3 Example 4 Example 1 Example 5 Vitamin c 0% by weight 0.05 wt% 0.1 wt% 0.15% by weight 0.2 wt% 0.25 wt% PH before and after heating PH after addition 4.65 4.37 4.19 4.07 4.01 3.88 PH after heating 4.71 4.55 4.40 4.28 4.19 4.12 Discoloration over time 3 hours discoloration radish radish radish radish radish 18 hours discoloration radish radish radish radish radish 23 hours discoloration radish radish radish radish radish 90 hours radish radish radish radish radish radish 113 hours radish radish radish radish radish radish 137 hours radish radish radish radish radish radish

<Test Example 3>

Fresh aloe leaves were screened and washed with water, the peels were removed, and the internal granules were chopped to a size of 1.0 cm 3, and the heating temperature was 60 ° C. (Example 6) and 75 ° C. for the 0.05 wt% vitamin C addition group. (Example 7) and heat-process for 20 minutes at 90 degreeC (Example 8). After heating, the discoloration of aloe granules was visually observed. The results are shown in Table 3.

Example 6 Example 7 Example 8 Vitamin C 0.05 wt% group Heating temperature 60 ℃ Heating temperature 75 ℃ Heating temperature 90 ℃ PH before and after heating PH after addition 4.37 4.37 4.37 PH after heating 4.55 4.58 4.58 Discoloration over time 0 hours radish radish radish 15 hours radish radish radish 24 hours radish radish radish 48 hours No (bubble outbreak) No (bubble outbreak) No (bubble outbreak) 96 hours No (bubble outbreak) No (bubble outbreak) No (bubble outbreak)

In the results, it is thought that bubbles observed after 48 hours are somewhat inferior in stability since the experiment was not performed by setting a separate sterilization condition in the test.

<Test Example 4>

Fresh aloe leaves were screened and washed with water, the skin was removed, the inside granules were chopped to a size of 1.0 cm 3, and the heating temperature was 60 ° C. (Example 9) and 75 ° C. for the 0.2% by weight of vitamin C addition group. (Example 10) and heat-process for 20 minutes at 90 degreeC (Example 11). After heating, the discoloration of aloe granules was visually observed. The results are shown in Table 4.

Example 9 Example 10 Example 11 Vitamin C 0.2 wt% group Heating temperature 60 ℃ Heating temperature 75 ℃ Heating temperature 90 ℃ PH before and after heating PH after addition 4.01 4.01 4.01 PH after heating 4.19 4.20 4.20 Discoloration over time 0 hours radish radish radish 15 hours radish radish radish 24 hours radish radish radish 48 hours No (bubble outbreak) No (bubble outbreak) No (bubble outbreak) 96 hours No (bubble outbreak) No (bubble outbreak) No (bubble outbreak)

In the results, it is thought that bubbles observed after 48 hours are somewhat inferior in stability since the experiment was not performed by setting a separate sterilization condition in the test.

<Test Example 5>

After the aloe fruit granules obtained in Example 1 and Comparative Examples 1 to 3 were uniformly mixed with milk, it was visually observed whether there was a coagulation phenomenon of milk. The results are shown in Table 5.

Comparative Example 1 (No additive group) Comparative Example 2 (0.8 wt% citric acid) Comparative Example 3 (0.2 wt% of vitamin E) Example 1 (0.2 wt% of vitamin C) PH after heat treatment 4.71 2.96 4.67 4.19 Milk coagulation radish Yu (lumped like mashed tofu) radish radish Color of solution after heat treatment Colorless Colorless White Colorless

In addition, in the case of the 0.2% vitamin C addition group, vitamin C was easily released in the mucous aloe dies before heating, but in the case of vitamin E.

Test Example 6 Sensory Test

After selecting fresh aloe leaves, washing with water and removing the bark, the internal granules were chopped to a size of 1.0 cm 3, and citric acid or vitamin C or vitamin E was added to the contents shown in Table 6 below. Heated to the temperature and time indicated in 6. After the obtained aloe dice were drunk in five panel agents (temperature of the dice | dies at the time of drinking: 14 +/- 3 degreeC), it was made to evaluate about sour taste, texture, viscosity, etc. The results summarized in Table 6 below summarize the evaluation of five panelists.

Processing conditions Sensory evaluation Additives (addition amount) Heating temperature (hours) PH after heating Sour taste Organization Viscosity Comparative Example 4 radish 60 degrees Celsius (20 minutes) 4.79 usually usually height Comparative Example 1 radish 90 ° C (2 minutes) 4.71 usually usually lowness Comparative Example 5 Citric Acid (0.8%) 60 degrees Celsius (20 minutes) 2.98 Strong sour taste usually usually Comparative Example 2 Citric Acid (0.8%) 90 ° C (2 minutes) 2.96 Strong sour taste good lowness Comparative Example 6 Vitamin E (0.2%) 60 degrees Celsius (20 minutes) 4.70 Medium (weak fishy taste) usually lowness Comparative Example 3 Vitamin E (0.2%) 90 ° C (2 minutes) 4.67 Medium (weak fishy taste) usually lowness Example 9 Vitamin C (0.2%) 60 degrees Celsius (20 minutes) 4.19 Weak sour taste usually lowness Example 1 Vitamin C (0.2%) 90 ° C (2 minutes) 4.19 Weak sour taste good lowness Example 2 Vitamin C (0.05%) 90 ° C (2 minutes) 4.55 usually good lowness

In addition to the above sensory test results, there was also an opinion that vitamin E becomes hot in mouth.

<Example 12>

To the aloe die-containing mixed solution obtained in Example 1, 5% by weight of sugars including oligosaccharides, 5% by weight of natural fruit juice, and other additives such as citric acid and the like as citric acid were added and mixed to prepare a beverage containing aloe dice.

As can be seen from the above test examples, the aloe dice provided according to the manufacturing method of the present invention is suppressed with browning over time, and the sensory characteristics of the aloe gel itself without heterogeneity when ingested from the sensory test by panel agents It does not cause coagulation when mixed with milk.

Claims (4)

Method for producing aloe dice, characterized in that it comprises the following steps: (1) selecting only fresh aloe leaves and washing with water; (2) slicing the internal pulp portion to a size of 0.2-1.0 cm 3; (3) adding 0.05 to 0.25% by weight of vitamin C to finely sliced aloe granules; And (4) heat-treating the obtained mixture for 2-20 minutes under the temperature condition of 60-90 degreeC. A functional beverage prepared by mixing an aloe dice produced by the method according to claim 1, an oligosaccharide, a fruit juice, an acid taste component and an aroma. A fruit cocktail made by mixing aloe dice produced by the method according to claim 1 with oligosaccharides, fruit juice, acid taste, flavor and fruit flesh. A dairy product obtained by adding aloe dice produced by the method according to claim 1 to milk or yogurt.