KR100668226B1 - Method for preparing functional diet-beverage made of cucumber using high-speed liquefing process - Google Patents

Abstract

The present invention relates to a method for producing a cucumber functional food drink using a high speed dissolving method, and more particularly, by crushing the cucumber in a solid state in a liquid state in a short time by a high speed dissolving method to maximize the loss of flavor, aroma and functional components of the cucumber The present invention relates to a method for producing a cucumber functional food beverage using a high-speed dissolution method which has been greatly reduced and significantly improved recovery efficiency.

Cucumber functional food beverage manufacturing method using a fast dissolving method according to the present invention, the grinding process of grinding the cucumber flesh, and mixed with drinking water to the mixture of the ground pulp and fruit juice, the pulp of the mixture is ground A high-speed dissolution process which repeatedly presses the mixture so as to dissolve in the solution in the form of fine particles and passes it at high speed between the gaps of the abrasives having a cell size or less; Concentration step of concentrating in, and filtration process of filtering the concentrated solution with a filter, and sterilization process of sterilizing the filtered solution at low temperature.

High speed melting, cucumber drink

Description

METHOD FOR PREPARING FUNCTIONAL DIET-BEVERAGE MADE OF CUCUMBER USING HIGH-SPEED LIQUEFING PROCESS}

1 is a flow chart showing a method of manufacturing a cucumber functional food drink using a high speed dissolution method according to an embodiment of the present invention

Figure 2a is a photograph of the juice obtained by centrifugal juice of cucumber pulp

Figure 2b is a photograph of the solution obtained by grinding the cucumber flesh in a high speed dissolution method

Figure 2c is a photograph of the solution of the solution of Figure 2b

The present invention relates to a method for producing a cucumber functional food beverage using a high speed dissolving method, and more particularly, by using a high speed dissolving method to crush cucumbers in a solid state in a liquid state in a short time, loss of the unique taste, aroma and functional components of the cucumber The present invention relates to a method for producing a cucumber functional food drink using a high-speed dissolution method that has been reduced to the maximum and the recovery efficiency is greatly improved.

Cucumber (Cucumis sativus L.) It is a 1 year-old herb, a vine-like crop that has a darker color and more moisture than the inside, so it is a cold food in traditional Korean medicine. It has also been used for throat pain and febrile diarrhea in children.

The main components of cucumber are 95.5g of water, 0.9g of protein, 0.2g of fat, 3.4g of sugar, 0.5g of fiber, 0.5g of ash per 100g of edible parts, 18mg of calcium, 17mg of phosphorus, 0.3mg of iron, vitamin A It contains 560 IU, 0.06 mg of vitamin B1, 0.05 mg of vitamin B2, and 13 mg of vitamin C. Cucumber sugars are present in the form of glycosides such as glucose, rhamnose, glactose, manmose, xylose, fructose, lutin, isoquercitrin, and glucoside of arginine. However, it has been known to have a taste, aroma and functionality while having 14 to 17 free amino acid compositions. Cucumber's inherent aroma is essential oil, containing about 1mg, the main ingredient is 2.6-non-adienol.

As described above, cucumbers are very low in nutritional value, but have a high content of potassium, which releases excess salt in the body to the outside, and promotes diuresis, which is good for patients with kidney disease or hypertension. In other words, cucumbers, which are classified as excellent alkaline mineral foods because of their high potassium content, make the blood clear and release impurities and unnecessary salts in the body.

It is also effective to eat cucumbers to relieve cows and thirst. This is a good idea if you sweat a lot while exercising or hiking. As you evaporate moisture, the minerals in the water, such as sodium, calcium, and magnesium, are released. A vicious cycle occurs when drinking water lowers the concentration of ions in the body, which makes you feel more thirsty, but the water content is 95% and the minerals are evenly prepared with cucumbers.

On the other hand, the liquors enjoy cucumber juice or cucumbers in alcohol, which is neutralized and detoxified by putting cucumbers with strong coldness in a large alcoholic beverage.It is a very reasonable food affinity. Cucumbers were all eaten to get rid of cucumbers because they not only work to detoxify, but also to relieve vomiting.

Recently, in Japan, cucumbers have been found to have various detoxification effects in the human body, which has spurred the development of functional foods using cucumbers.

In general, the production of functional food drinks using cucumber is made by separating the extract from the juice of the cucumber pulp. However, due to the heat involved in separating and concentrating the extract, the green color of the cucumber is lost and brown appears, resulting in a loss of texture, and the freshness of the cucumber is lost.

In addition, centrifugal juice is mainly used for the juice of the flesh. The centrifugal juice method extracts only the components dissolved in the moisture contained in the cucumber, and inherent sensual taste, aroma, and function contained in the cell body of the cucumber. In addition to the extraction of characteristic substances, the recovery rate is only 20-30%.

The present invention is to solve the problem that the conventional method for producing a cucumber drink as described above is an object of the present invention, the pulverized pulp pulverized by crushing the cucumber pulp to the size of the cell body size of the cucumber using a high-speed dissolution system By dissolving in this solution, it is possible to extract the substance contained in the cell body of the cucumber, so that it is possible to extract the unique sensory taste, aroma and functional components of the cucumber. It is to provide a method for producing a cucumber functional food drink used.

In order to achieve the above object, the manufacturing method of the cucumber functional food beverage using the high-speed dissolution method according to the present invention, the grinding process for grinding the cucumber pulp, and mixed with drinking water in the mixture of the ground pulp and juice mixed A high-speed dissolving process which repeatedly presses the mixture so that the pulp of the mixture is pulverized and dissolved in the solution in the form of fine particles and passes at high speed through the gaps of the abrasive having a gap of a cell size or less; And a concentration step of concentrating the dissolved solution in a low temperature vacuum state, a filtration step of filtering the concentrated solution with a filter, and a sterilization step of sterilizing the filtered solution at low temperature.

Cucumber functional food beverage manufacturing method using the high-speed dissolution method according to the present invention having the above configuration is finely pulverized by finely crushing the cucumber flesh in a high-speed dissolution method is dissolved in the solution in the form of fine particulate matter. Therefore, the present invention is less filtered out by filtration to maximize the recovery efficiency as well as the inherent sensual taste and aroma and functional components of the cucumber contained in the cell body is extracted and contained in the beverage according to the present invention do.

In addition, the manufacturing method of the functional cucumber beverage using the high-speed dissolution method according to the present invention, the chopping process for finely cutting the cucumber flesh, the autoclaving process for autoclaving the chopped pulp pieces, the sterilized solution and the autoclaved pulp pieces Characterized in that it further comprises a mixing process of mixing.

By mixing the chopped pulp pieces as described above in the sterilized beverage solution it is possible to ensure the chewability of the beverage.

Hereinafter, with reference to the drawings and embodiments will be described in detail a method for producing a functional cucumber dietary drink using a high speed dissolution method according to the present invention.

1 is a flow chart illustrating a method of manufacturing a cucumber functional food drink using a fast dissolving method according to an embodiment of the present invention. On the other hand, Figure 2a is a photograph of the juice obtained by centrifugal juice of the cucumber pulp, Figure 2b is a photograph of a solution obtained by grinding the cucumber pulp in a high speed dissolution method, Figure 2c is a photograph of the solution of the solution of Figure 2b filtered .

Referring to Figure 1, the manufacturing method of the cucumber functional dietary drink using a high speed dissolution method according to an embodiment of the present invention peeling process (S10), grinding process (S20), high speed dissolution process (S30), concentration process ( S40), filtration process (S50), including the sterilization process (S60).

The peel separation process (S10) is a process of separating the peel of the cucumber into the flesh and the peel.

The grinding process (S20) is a process of grinding the peeled cucumber pulp using a conventional mixer.

The fast dissolution process (S30) is ground and mixed with drinking water in the mixture of the flesh and juice, pressurize the mixture so that the flesh of the mixture is pulverized and dissolved in the solution in the form of fine particles having a gap of a cell size or less It is a process of repeatedly passing at high speed between the gaps of the stationary abrasive body. Here, the stationary solid fast dissolving method (hereinafter referred to as 'fast dissolving method') is to pressurize the mixed liquid of the cucumber and fruit juice of the solid state at high pressure and pass it through the gap of the stationary abrasive body at a fine interval, thereby allowing the solid flesh to be ground. It is a method of rubbing at high speed while passing between the gaps of the finely pulverized finely to the size of the gap of the abrasive body. The pulp is pulverized smaller than the gap gap of the abrasive body by passing the mixed mixture of cucumber pulp through the gap of the abrasive body and circulating it again and passing it back through the gap of the abrasive body. The gap between the gaps of the abrasives through which the mixed solution of the flesh passes is smaller than the size of the cells (about 10 µm or more). Therefore, the pulp passed through the gap of the abrasive body is pulverized below the size of the cell and dissolved in the solution passed with the pulp. By finely crushing the cucumber pulp to the size of the cell or less as described above, the substance contained in the cell body is extracted into the solution. On the other hand, it is preferable that the heat generated in the system for high-speed melting is cooled so that the functional components of the cucumber are not destroyed by the frictional heat generated as the cucumber pulp passes between the gaps between the finely divided abrasives.

The concentration process (S40) is a process of concentrating the solution dissolved by pulverizing in the form of fine particles at low temperature so that the functional components of the cucumber are not destroyed in a vacuum state. Preferred concentration conditions are to concentrate the solution for 2 hours in a vacuum at 40 ° C., so that the solution is concentrated to about half the volume.

The filtration process (S50) is a process of increasing the transparency of the solution by filtering the concentrated solution. Filtration is accomplished by passing the concentrated solution one or more times through a membrane filter. In this process, in the high-speed dissolution process (S30), the thickness is thin enough to be able to pass through the abrasive body, but most of the pulverized material is removed.

The sterilization process (S60) is a process of improving storage life by sterilizing the filtered solution at low temperature. Preferred sterilization conditions are sterilization for 10 minutes at a low temperature of 60 ℃.

On the other hand, the method for producing a cucumber functional food drink using a fast dissolving method according to the present invention is to mix the cucumber pulp pieces in the beverage solution obtained by the fast dissolving method as described above in order to improve the taste of the prepared beverage by the chewability of the cucumber It is characterized by. That is, the method for producing a cucumber functional food beverage using the high speed dissolution method according to the present invention further includes a chopping process (S70), autoclaving (S80), and mixing process (S90).

The chopping process (S70) is a process of finely cutting the peeled cucumber pulp. Cucumber pulp is preferably cut to a size of about 5mm or less.

Autoclave sterilization (S80) is a process of sterilizing the chopped flesh pieces by a conventional autoclaving (105 ℃, 1 hour).

Mixing process (S80) is a process of mixing the sterilized extract liquid and autoclaved pulp pieces.

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1. Method and Measurement

① The peeled cucumber pulp is obtained by the usual centrifugal juice.

② Grind the peeled cucumber pulp using the above-mentioned conventional mixing mixer (S10, S20), and mix the ground pulp-juice mixture with the drinking water in a ratio of 1: 1 by volume. Using a stationary solid-state fast dissolution system having a gap of crushed in a high speed dissolution method (S30), the flesh is pulverized in a high speed dissolution method and the dissolved solution is concentrated for 2 hours in a vacuum condition of 40 ℃ (S40), concentrated The solution was filtered with a membrane filter of 0.5㎛ (S50), sterilized for 10 minutes at 60 ℃.

③ The particle size, precipitation formation and the concentration of soluble solids of the juice obtained in ① and the solution obtained in S30 and S50 of ② were measured.

④ Recovery was measured for the juice obtained in ① and the solution obtained in S50 of ②.

2. Results and Cleanup

Table 1 summarizes the characteristics of a solution in which the juice obtained by centrifuging the cucumber pulp, each of the cucumber pulp is pulverized by the high-speed dissolution method, and the solution obtained by filtering the solution obtained by the high-speed dissolution method. 2c is a photograph of juices and solutions summarized in Table 1, respectively.

Referring to Table 1 and Figures 2a to 2c, unlike the centrifugally juiced beverages, the cucumber functional diet drink using high-speed dissolution is not only a solid substance is dissolved in the liquid phase, but also a solid material concentration is also removed It was observed to appear high. In addition, the cucumber functional dietary beverage according to the present invention using the high-speed dissolution method has excellent transparency and high concentration of soluble solids, and thus, the commerciality as a beverage is much superior to the beverage obtained by centrifugal juice.

division After centrifugal juice After high speed dissolution After filtration Particle size About 1mm 1 μm to 3 μm - Precipitation Formation Sedimentation Milky White, No Precipitation transparent Soluble solids 4.2 Brix 6.4 Brix 6.1Brix

Table 2 summarizes the recovery rate by comparing the weight of the juice with the weight of the cucumber used.

Referring to Table 2, while the recovery rate of the juice solution by the centrifugal juice method was about 25%, the juice solution by the high-speed dissolution method was significantly higher than that of the juice solution by the centrifugal juice method.

division cucumber Centrifugal juice High speed dissolving juice Pulp (g) Rind (g) Cucumber (g) Juice solution (g) Recovery rate (%) Juice solution (g) % Recovery Exam 1 680 270 1010 315 31.1 680 67.3 Exam 2 700 245 1060 230 21.6 700 66.0 Exam 3 780 245 1025 250 24.3 780 76.0 Average 720 253 1031 265 25.7 720 70.0

According to the above configuration, the method for preparing a cucumber functional dietary drink using the fast dissolving method according to the present invention is contained in the cell body of cucumber by crushing the particle size to the cell unit size of the cucumber or less using the fast dissolving method. It is possible to extract the substance, so it is possible to extract the unique sensual taste and aroma and functional ingredients of cucumber, and has the advantage of maximizing the recovery efficiency.

Cucumber functional food drink and a manufacturing method using the high-speed dissolving method described above in the drawings is only one embodiment for carrying out the present invention, should not be construed as limiting the technical spirit of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and examples of improvement and modification without departing from the gist of the present invention are obvious to those skilled in the art. It will be said to belong to the protection scope of the present invention.

Claims (2)

The grinding process of grinding the cucumber pulp, Drinking water is mixed with a mixture of pulverized pulp and juice, pressurized the mixture so that the pulp of the mixture is pulverized and dissolved in the solution in the form of fine particles, and passes at high speed through the gaps of the abrasive body having a gap of sub-cell size. A high speed dissolution process that repeatedly performs A concentration process of concentrating the solution in which the flesh is dissolved in the form of fine particles in a low temperature vacuum state; A filtration process for filtering the concentrated solution with a filter, Method for producing a functional cucumber beverage using a high speed dissolution method characterized in that it comprises a sterilization process for sterilizing the filtered solution at a low temperature. The method of claim 1, Chopping process to chop the cucumber flesh, Autoclaving the autoclaved sterilized pulp pieces, Method for producing a functional cucumber beverage using a high speed dissolution method characterized in that it further comprises a mixing process of mixing the sterilized solution and autoclaved flesh pieces.

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