KR100617499B1 - Method for preparing functional extracts from Opunitia dillenii Haw - Google Patents

Abstract

The present invention comprises the steps of: 1) extracting palm cactus at a temperature of 25 ° C.-80 ° C. by adding 2-5 times purified water to the raw material weight; 2) separating the extracted liquid and the solid residue; 3) ultrafiltration of the extracted liquid; And 4) relates to the extraction method of the palm cactus comprising the step of concentrating the permeate obtained by ultrafiltration, according to the present invention, it is possible to economically and effectively remove the viscous substances that are undesirable for beverage processing, It is effective to effectively sterilize microorganisms such as contaminated bacteria even at low temperature.

Description

Method for preparing functional extracts from fruit of Zinnia vulgaris {Method for preparing functional extracts from Opunitia dillenii Haw}

1 is a block diagram showing an extraction method according to the present invention.

The present invention relates to a novel extraction method that improves the physical properties and taste of palm cactus undergoing ultrafiltration after surface filtration by extracting palm cactus ( Opunitia dillenii Haw ), which has recently been spotlighted as a functional raw material due to its rich active ingredients.

Cactus is one of the crops that are easy to cultivate and adapt well in poor weather conditions. Cactus is a crop that can be easily cultivated even in bad conditions because of its adaptability even in desert-like and dry conditions. In Mexico, a country represented by cacti, and in some parts of the United States (Arizona), cactus has been used as a source of carbohydrates and vitamins, and has developed various processed foods by applying various cooking methods. In Korea, palm cactus (also known as baeknyeoncho), which is cultivated in Jeju Island, was native to the beach area before it was grown. It has been cultivated in the house or near the fence for ornamental or fence use, and its use has increased as the fruit and cactus of cactus have been brought to fruition, and now, as the demand increases, it has emerged as a farm income crop. Planned production. In addition, the development of processed foods using the same is expected to be active.

The effects and effects of cactus are that it is effective to treat constipation, diuretic effect, activation of intestinal motility and appetite by taking stem or fruit. Stem is said to be effective in skin disease, rheumatism, burn, etc. . In fact, in the private sector, cactus is used to treat neurological pain and to improve health, health, antipyretic pain and dysentery. Recently, as interest in cactus has increased, various studies have been conducted. In order to confirm the efficacy of cactus against stress gastric ulcer, it was reported that anti-ulcer effect was recognized in rats fed cactus. In addition, research results that can be used as basic data for the evaluation of the nutritional value and the manufacture of processed products using palm cactus by analyzing common and specific components of palm cactus are reported.

One of the main ingredients of palm cactus is rich in minerals and vitamins. In the case of minerals, about 6% is contained in the palm cactus fruit, and its main ingredients include potassium, calcium, and iron. In addition, palm cactus fruit contains a large amount of vitamins and polyphenolic compounds. Vitamin C contains about 0.16%, which is about five times higher than aloe on the basis of dry matter, and 3.4-4.9% of polyphenolic compounds. Have. In the case of these minerals, vitamins and polyphenols, it is necessary to concentrate them from raw materials because the content of the ingredients is important and important as functional substances in the manufacture of beverages.

The extraction method of palm cactus known to date has undergone a series of processes to obtain supernatant by cold water extraction or hot water extraction, followed by centrifugation or other surface filtration or compression (published 97-032503, published 97-042852, CN). -1217895, CN-1125052, CN-1120410, JP-58194181). This process has the advantage of evenly extracting the constituents of the raw material, but instead, depending on the type of palm cactus, there is a problem that a large amount of viscous substances are contained in the extract, which generally takes about 3%.

These viscous substances are complex polysaccharides that are released from chloroenchyma, a special cell tissue in tissues, and are known for their medical effects that control the content of low-density lipid glycoproteins and total cholesterol in the blood. have. However, in beverages and the like, such viscous substances have an adverse effect on the quality of the finished product during the manufacturing process and distribution, and the removal thereof is problematic. That is, the beverage must be free of sediment and must be clarified in appearance to have a bright color in a transparent form. If viscous substances contained in cactus extract are mixed in the drink, they become precipitated and also become suspended substances, adversely affecting the sensory discomfort and clean freshness of the viscous substances. In addition, bad texture in the mouth can cause discomfort when eaten.

In addition, if there is a viscous substance, the product is not dried well, and even if dried, the moisture absorption is fast, and thus the value as a product is lost. In order to remove such viscosity, heating may be performed by adding salt or sodium bicarbonate, but the viscosity may be removed, but it is not suitable for a beverage.

In addition, one of the concerns when processing and commercializing baeknyeon fruit or stem is a microorganism. In particular, soil-derived microorganisms are heat-resistant microorganisms, so it is difficult to sterilize under normal beverage sterilization conditions, so it is necessary to sterilize them at a high temperature. In this case, the flavor and color of the product may be damaged.

Therefore, there is a need for a new extraction method that can effectively remove the viscous substances having the above disadvantages in the processing of baeknyeoncho, such as palm cactus, and effectively sterilize microorganisms such as bacteria contaminated with raw materials.

The present invention has been made to solve the above problems, and an object of the present invention is to provide an extraction method that can remove the viscous material economically and effectively through ultrafiltration of the extract of centennial.

In addition, another object of the present invention to provide an extraction method that can effectively sterilize microorganisms such as bacteria contaminated with raw materials through ultrafiltration of the extract of centennial extract at low temperature.

According to the present invention, the ultrafiltration-extracted extract has a good viscosity and little viscosity as a transparent liquid while maintaining the unique flavor and color of the product.

To achieve this object, the present invention provides a method of extracting palm line tension, comprising the following steps:

1) extracting palm cactus at a temperature of 25 ° C.-80 ° C. by adding 2-5 times purified water to the raw material weight;

2) separating the extracted liquid and the solid residue;

3) ultrafiltration of the extracted liquid; And

4) concentrating the permeate obtained by ultrafiltration.

In general, ultrafiltration is a unit process that separates solutes from a mixture according to molecular shape and size by giving pressure differences on both sides of a separator and is used for separation and concentration in the food industry. The ultrafiltration membrane is an asymmetric pore membrane composed of a surface active layer having a separation function and a layer supporting it. The surface active layer supports 2-20 nm of micropores, and has a function of separating low-molecular and polymer materials in an aqueous solution. Permeability in the process is determined by the physicochemical interaction of the solute and the membrane material. This ultrafiltration method can be operated at low temperature to prevent loss of flavor and thermal denaturation of materials that are weak to heat.There is no change in phase, which saves energy and does not require devices such as heating, vacuum, concentration and centrifugation. The device is simple because it is only pressurized and purified.

In the present invention, the conditions of ultrafiltration is 60 ℃, the filtration membrane is GR type, the molecular weight fraction is 20,000 ~ 50,000 Daltons, inlet pressure 2.5 bar ~ 6 bar, outlet pressure 1.5bar ~ It is preferable to adjust to 4 bar. If the fractional molecular weight is 50,000 or more, the desired clarification in the beverage may not be possible and unnecessary compounds may be incorporated in addition to the active ingredient, which may adversely affect the functional quality. In addition, if the average molecular weight of the active ingredient is less than 20,000 is not more than 20,000 effective membrane separation and there is a problem in productivity because the average permeation flow rate of the membrane separation is low. If the pressure also exceeds the suggested value, it is not suitable for the production process and there is a problem in productivity.

The present invention also provides a concentrate or a spray-dried powder of the permeate prepared by the extraction method.

Hereinafter, the present invention will be described in more detail with reference to preferred examples, but the present invention is not limited to these examples.

(Example 1)

300 kg of palm cactus fruits are washed with water to remove foreign substances, and then first crushed with chopper. The pulverized raw material is transferred to an extraction tank, and purified water four times as large as the raw material is extracted for 10 minutes at 75 ° C. After extraction, the solution is separated through a 80-meter surface separator. The separated filtrate was obtained by performing ultrafiltration at 2.5 bar inlet pressure and 1.5 bar outlet pressure using a polysulfone ultrafiltration membrane (GR type) having a molecular weight of 50,000 to 40 bx. Concentrate to give a concentrate.

(Examples 2-3)

In the same manner as in Example 1, only the ultrafiltration membrane was replaced with ETNA 10A or HEKLA 10A.

(Examples 4 to 5)                     

The same procedure as in Example 1 was carried out with only the fraction molecular weight of ultrafiltration changed to 20,000 or 25,000.

(Comparative Example 1)

300 kg of palm cactus fruits are washed with water to remove foreign substances, and then first crushed with chopper. The pulverized raw material is transferred to an extraction tank, and purified water four times as large as the raw material is extracted for 10 minutes at 75 ° C. After extraction, the solution is separated through a 80-meter surface separator. The separated filtrate is concentrated to give a concentrate.

Table 1. Variation of Components by Ultrafiltration

Stock solution Permeate Filtrate Mineral content (Dry basis%) 8.56 16.9 1.62 Viscosity (cP) 15 0 45 Microorganism (cfu / g) 5,000 8 14,000

Viscosity was 15 cP when only simple solid-liquid separation was carried out as in Comparative Example 1, but ultrafiltration with GR 51 PP filtration membrane (permeate) as in Example 1 almost eliminated the viscous substance, resulting in almost no viscosity and mineral content. The permeate was twice as high.

Table 2. Average Permeation Rate of Ultrafiltration by Membrane Type

Membrane type Average Permeate Flow Rate (L / M ² .H) Mineral content (% dry basis) ETNA 10A  15.1 13.1 HEKLA 10A  17.5 13.7 GR61 PP (MWCO = 20,000)  18.7 14.5

In the kind of membrane, the GR type of the polysulfone system of Example 1 was superior in the mean permeation flux and mineral recovery than the membrane of Example 2 or 3.                     

Table 3. Average Permeation Velocity of Ultrafiltration According to the Fractional Molecular Weight

Fraction molecular weight Average Permeate Flow Rate (L / M ² .H) Mineral content (% dry basis) GR51 PP (MWCO = 50,000)  29.9 16.9 GR60 PP (MWCO = 25,000)  22.1 15.2 GR61 PP (MWCO = 20,000)  18.9 14.8

By fractional molecular weight, the membrane having a molecular weight of 50,000 MWCO of Example 1 was superior in average permeation flux and mineral recovery than the fractional molecular weight of Examples 4 or 5.

As described above, the extraction method according to the present invention can not only economically and effectively remove viscous substances that are undesirable for beverage processing by ultrafiltration of the extract of the centennial plant, but also at low temperatures. It also has the effect of effective sterilization.

Therefore, the ultrafiltration-extracted extract according to the present invention has a good viscosity to be used as a raw material of the beverage is almost no viscosity in a transparent liquid while maintaining the flavor and color (Inherent) of the product.

Claims (5)

Extraction method of palm cactus comprising the following steps: 1) extracting palm cactus at a temperature of 25 ° C.-80 ° C. by adding 2-5 times purified water to the raw material weight; 2) separating the extracted liquid and the solid residue; 3) ultrafiltration of the extracted liquid; And 4) concentrating the permeate obtained by ultrafiltration. The method according to claim 1, wherein the ultrafiltration temperature is 60 ° C. and the filtration membrane is GR type. The method of claim 1, wherein the fractional molecular weight of ultrafiltration is 20,000 to 50,000 Daltons. The method of claim 1, wherein the ultrafiltration pressure is adjusted to an inlet pressure of 2.5 bar to 6 bar and an outlet pressure of 1.5 bar to 4 bar. Spray drying the concentrate prepared according to claim 1 to prepare a powder.

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