KR100659403B1 - Method for preparation of fruit or vegetable extract in clear liquid form - Google Patents

Abstract

Provided is a method of making fruit or vegetables clear liquid extract by heating fruit or vegetables until no more foam was generated, separating liquid from the agglomerate, heating the liquid, passing generated vapor through a cooling apparatus and then filtering the liquid. The clear liquid extract contains active ingredients and is stable during storage. The fruit or vegetables clear liquid extract is prepared by the steps of: washing fruit and vegetables with water and dehydrating; squeezing them; heating them at 90 to 110deg.C until no more foam was generated; separating the liquid upper part from the lower agglomerate by cooling at room temperature for 3 to 4hr and taking only the liquid layer; heating the liquid layer at 70 to 115deg.C and collecting condensate liquid by passing generated vapor through a cooling apparatus; and filtering the condensate liquid under reduced pressure. The fruit or vegetables are one or more selected from the group consisting of red pepper, spinach, lettuce, garland chrysanthemum, shepherds purse, onion, apple, pear and kiwi.

Description

Method for preparation of fruit or vegetable extract in clear liquid form

The present invention relates to a method for preparing fruit or vegetable extracts in a transparent liquid form, and more particularly, a method for preparing fruit or vegetable extracts in a transparent liquid form suitable for preparing a beverage because it is stable and not cloudy when stored, and transparent obtained by extracting the above method. Fruit or vegetable extracts in liquid form, and beverages containing the extracts.

Conventionally, a method of extracting an active substance from a fruit or vegetable has been mainly performed by simply squeezing or heating and concentrating. However, the result is not transparent and turbid, resulting in the formation of precipitates. Had a problem such as falling commodity value.

For example, Patent Registration No. 10-0197894 proposes a beverage prepared by using Astragalus, licorice and jujube and adding pear juice. Patent Publication No. 2000-3705 discloses ginseng, jujube, wolfberry, Schisandra chinensis, Astragalus, and It presents a beverage prepared by mixing various herbal ingredients including Baekbokyeong.

However, the above patents have been made through the usual manufacturing methods of extraction, concentration, filtration, sterilization and packaging using several materials which are used as herbal medicines, but do not suggest any method for transparent or more effective manufacturing. not. That is, the processes disclosed in the above patents have a disadvantage in that the productivity is low due to a decrease in extraction rate, and the energy cost of freezing is high by removing the precipitate by freeze filtration. In addition, starch, which affects digestibility and product quality, which may come from herbal ingredients, is not completely removed, which can be rather burdensome for people with poor digestion, and starch also causes beverages to become cloudy and cause sedimentation. In-process removal is necessary because it affects the quality of the finished product during distribution.

On the other hand, tea extracts, as other types of extracts, contain substances generally considered to be complexes of tannin and caffeine contained in tea, and these are known to be insoluble at temperatures of about 49 ° C or lower. Therefore, leaving the conventionally prepared tea extract becomes turbid because the temperature of the extract decreases to a temperature of room temperature or lower. This turbidity problem is exacerbated as the concentration of tea solids in the extract increases. Instant tasting tea beverages typically have a tea soluble solids concentration of about 0.3% by weight. Aqueous tea concentrates designed to be diluted with water before tasting can be up to 25% by weight or more solids concentration. Turbidity can also be a problem for tea extracts that have regenerated powdered tea extracts, such as spray dried tea.

The present invention has been proposed to solve the problems in the prior art as described above, having a transparent effect of the extract when extracting the active substance from the fruit or vegetable has a transparent liquid form suitable for beverage production is stable and not cloudy when stored Its purpose is to provide a method of preparing fruit or vegetable extracts.

It is another object of the present invention to provide a fruit or vegetable extract in a transparent liquid form obtained by extraction by the above method, and a beverage containing the same.

According to one aspect of the invention, the step of washing the fruit or vegetable with water, then dehydrating the wash to remove water; Then screwing; Heating the juice with stirring at 90-110 ° C. until no foaming occurs; Cooling at room temperature for 3-4 hours to separate the upper layer of the liquid phase and the lower layer of the aggregate, and then taking only the liquid layer portion; Heating the liquid layer portion to 70-115 ° C. and passing the steam generated through the cooling device to collect the condensed liquid; And it provides a transparent liquid form of the fruit or vegetable extract manufacturing method comprising the step of filtration under reduced pressure distilled condensed.

According to another aspect of the present invention, there is provided a fruit or vegetable extract of a transparent liquid form obtained by the extraction by the above method.

According to another aspect of the present invention, a beverage containing the extract is provided.

Hereinafter, the present invention will be described in detail.

The transparent liquid fruit or vegetable extract manufacturing method according to the present invention may be made as follows.

1. washing fruits or vegetables with water and then dehydrating the wash to remove water;

2. screwing the juice;

3. heating the juice with stirring at 90-110 ° C. until no foaming occurs;

4. Cooling at room temperature for 3-4 hours to separate into the upper layer of the liquid phase and the lower layer of the aggregate, and then take only the liquid layer portion;

5. heating the liquid layer portion to 70-115 ° C. and passing the steam generated through the cooling device to collect the condensed liquid; And

6. Filtering the distilled condensed liquid under reduced pressure.

Each step will be described in more detail as follows.

In the method of the present invention, it is preferable to use only purified water without washing detergent, and the juice method is a screw-type method of squeezing into a screw.

The juice is preferably heated at 90-110 ° C. while stirring until no foaming occurs, and typically takes about 30 minutes. By heating to such a temperature range, the active ingredient contained in the fruit or vegetable can be more easily eluted, and by heating with stirring until no foaming occurs, agglomeration and sterilization of organic nutrients such as starch, fiber, protein, etc. Can be made. More preferably, the juice is heated at 100-110 ° C.

After the juice is heated and left to cool for 3-4 hours at room temperature (about 15-25 ° C.), the liquid phase is formed in the upper layer and the aggregate is formed in the lower layer to form two separate layers, the liquid layer being the upper layer. Only part is taken and distilled to condense.

The liquid layer portion is heated to 70-115 ° C. and steam generated at this time is passed through a cooling device to collect the condensed liquid to obtain a distillate. When the liquid layer is distilled at a temperature in the above range, the azeotropy causes fruit Alternatively, active ingredients (eg, capsaicin, asparagine, glutamine, etc.) contained in vegetables are present together in the distillate. More preferably, the liquid layer portion is heated to 90-115 ° C.

The filter used for the vacuum distillation of the distilled condensed liquid is not particularly limited, but it is preferable to use a fiber filter of 1 micron or less to obtain a more transparent liquid phase.

The filtrate is preferably inspected in accordance with the Food Sanitation Law in accordance with the standards, and then only the raw material liquid phase that meets the standards is selected. For example, the appearance should have its own color and flavor, but it should be free of odor, lead less than 0.3mg / kg, cadmium less than 0.1mg / kg, tin less than 150mg / kg, bacteria count less than 100 / ml And negative for E. coli.

Fruits or vegetables extractable in a transparent liquid form by the method according to the present invention include, but are not limited to, vegetables such as spinach, lettuce, garland chrysanthemum, wasabi and peppers, onions, apples, pears and kiwi. Especially red pepper is used preferably. For example, in the case of red pepper, the spicy taste of red pepper is due to the capsaicin component, which promotes the secretion of gastric juice, stimulates appetite, and promotes blood circulation, and also dilutes mucus by diluting mucus There is a mucomotor action to easily discharge the outside of the body, it is also known that there is also a painkiller action to temporarily paralyze the function of neurotransmitter cells, which is particularly preferable to prepare it as a healthy beverage when extracted by the method according to the present invention.

The method of preparing a fruit or vegetable extract of the transparent liquid form of the present invention may further include sterilizing the filtrate in a brown glass bottle container for 10-20 minutes at 80-90 ° C. The reason for using the brown glass bottle is to prevent the extract from being oxidized due to direct and indirect exposure to ultraviolet rays. Among the brown glass bottles, preferably, a container into which the UV blocking pigment is added is used. It may not be sterilized well or may adversely affect the product properties.

The present invention also provides a fruit or vegetable extract in a clear liquid form obtained by extraction in the above method. The extract according to the present invention may be used as a beverage by itself or in combination with other beverage ingredients to prepare a beverage. For example, the beverage is formulated to contain 0.1-20% by weight of the extract. Preferably the beverage may be composed of 0.1-20% by weight of the extract of the present invention and the remaining amount of water.

In addition, the beverage of the present invention contains a variety of vitamins and minerals, citric acid, sodium citrate, malic acid, lecithin, lactic acid, amino acids, sugars, honey, fructose, natural flavors, natural as a herbal ingredient or known food additives such as ginseng in addition to the pepper extract Pigments and the like.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example

Example 1 Preparation of Red Pepper Extract in Transparent Liquid Form

Domestic fresh green pepper ( Capsicum annuum L. ); 20 days after flowering, mature) was purchased, and the rotten and worm-eaten were removed, the nipples were removed, and washed with purified water without using detergent to remove contaminants, soil, and dirt. Then, the water was removed from the washings, and then juiced by continuous administration to a screw juicer to obtain a red pepper juice. The juice was heated while stirring at 100 ° C. until no foam occurred (takes 30 minutes). The heated cooking liquid was left at room temperature (about 20 ° C.) for 3 hours, and separated into an upper layer (liquid phase) and a lower layer (agglomerate). The upper layer (liquid phase) was taken and heated to 110 ° C using an ultrafast vacuum low temperature (concentration) extractor (COSMOS 660, Gyeongseo Machinery Industry), and the vapor generated at this time was passed through a cooling tower to collect the condensed transparent liquid. The transparent distilled condensate was then filtered under reduced pressure using a 1 micro fiber filter. The filtrate was inspected in accordance with the food hygiene law standards, and only the raw material liquid phases satisfying the food standards were selected. The raw material liquid phase which meets the standard was packed and packed in a predetermined amount in a container. The packaged container was sterilized at 80 ° C. for 10 minutes. The sterilized container was labeled, the date of manufacture, and then packed in a standard packaging box to complete the manufacture of the product. Appearance was a colorless red pepper stock, which had no off-flavor. The quality test records of the products are shown in Table 1 below.

TABLE 1

Test Items Test standard Test result Constellation It should have its own color and flavor and already have no odor. fitness Lead (mg / kg) 0.3 or less fitness Cadmium (mg / kg) 0.1 or less fitness Tin (mg / kg) 150 or less fitness Bacteria 100 / mg or less Not detected Coliform group voice voice Judgment result fitness Decision Date February 21, 2006

In addition, the product was commissioned by Korea Red Ginseng Corp. for general testing on bacteria and E. coli, and the test result was received on February 22, 2006. No bacteria were detected and E. coli was negative.

Example 2 Preparation of Lettuce Extract in Transparent Liquid Form

Buy leaves of domestic lettuce ( Lactuca sativa ; about 15-25 cm in size), pick out yellowed, spoiled, and flakes, remove any soiled contaminants, and use detergent Instead, it was washed with purified water to remove soil, sand and other contaminants. Water was removed from the washed lettuce leaves, and the juice was continuously fed into a screw-type juicer to obtain lettuce juice. The lettuce was heated with stirring until no foam occurred (takes about 30-40 minutes) at 100 ° C. The heated cooking liquid (cooking liquid) is left at room temperature (approximately 20 ° C) for 3 hours, separated into an upper layer (liquid) and a lower layer (agglomerate), and then only the upper layer (liquid) is taken and an ultra-fast vacuum low temperature (concentrated) extractor (COSMOS660, Gyeongseo Machinery Co., Ltd.) was heated to 115 ° C, and the resulting transparent distilled condensate was filtered under reduced pressure using a 1 micron fiber filter. The filtrate was inspected for quality according to the other beverage standards in accordance with the Food Sanitation Law, and then only the raw material liquid phases suitable for the standards were selected. A certain amount of raw material liquid conforming to the standard was packed and filled in a brown glass bottle. The packaged container was sterilized at 80 ° C. for 10 minutes. The sterilized container was labeled and marked with the date of manufacture, and then packed in a standard packaging box to complete the manufacture of the product. Appearance is a colorless lettuce stock, which has already had no off-flavor. The quality test records of the products are shown in Table 2 below.

[Table 2]

Test Items Test standard Test result Constellation Already have a unique color and flavor, there should be no odor. fitness Lead (mg / kg) 0.3 or less fitness Cadmium (mg / kg) 0.1 or less fitness Tin (mg / kg) 150 or less fitness Bacteria 100 / mg or less Not detected Coliform group voice voice Judgment result fitness Judgment Date 2006.3.10

In addition, if the product was referred to Korea Red Ginseng Corporation for general inspection on bacteria and E. coli, the test result was notified on March 10, 2006. No bacteria were detected and E. coli was negative.

Example 3 Beverage Preparation

The red pepper extract obtained in Example 1 is used as a beverage by itself or in combination with other beverage ingredients to prepare a beverage.

Production Example  One

The red pepper extract obtained in Example 1 was added to the normal orange juice to contain 10% by weight to prepare a beverage.

Production Example  2

20% by weight of the red pepper extract obtained in Example 1 and 80% by weight of water were prepared to prepare a beverage.

According to the method for preparing a fruit or vegetable extract in a transparent liquid form according to the present invention, it is possible to extract the active ingredient from the fruit or vegetable in a transparent liquid form without turbidity, thereby producing a stable and transparent fruit or vegetable drink when stored Do.

Claims (9)

Washing the fruits or vegetables with water and then dehydrating the wash to remove water; Then screwing; Heating the juice with stirring at 90-110 ° C. until no foaming occurs; Cooling at room temperature for 3-4 hours to separate the upper layer of the liquid phase and the lower layer of the aggregate, and then taking only the liquid layer portion; Heating the liquid layer portion to 70-115 ° C. and passing the steam generated through the cooling device to collect the condensed liquid; And Method for producing a fruit or vegetable extract of a transparent liquid form, characterized in that comprising the step of filtration under reduced pressure distilled condensed liquid. The method of claim 1, wherein the extract is filtered using a fiber filter of 1 micron or less in a transparent liquid form. The method according to claim 1, wherein the filtrate is further filled in a brown glass bottle container, and then put into a sterilizer at 80-90 ℃ sterilization treatment for 10-20 minutes, characterized in that it further comprises a fruit or vegetable in the form of a transparent liquid Extract preparation method. The method of claim 1, wherein the fruit or vegetable is a transparent liquid form fruit or vegetable extract manufacturing method, characterized in that one selected from the group consisting of pepper, spinach, lettuce, garland chrysanthemum, onion, apple, pear and kiwi. . 5. The method of claim 4, wherein the fruit or vegetable is red pepper. Fruit or vegetable extract of the clear liquid form obtained by the extraction according to claim 1. A beverage containing the extract of claim 6. 8. A beverage according to claim 7, which contains 0.1-20% by weight of the extract. 9. A beverage according to claim 8, wherein the beverage consists of 0.1-20% by weight of the extract and the remaining amount of water.