KR100883278B1 - A persimmon extract and the producing method thereof - Google Patents

Abstract

A method for preparing a persimmon extract, and a persimmon extract prepared by the method are provided to allow a persimmon to be administrated by various food irrespective kind of season. A method for preparing a persimmon extract comprises the steps of screening the ripen persimmon, removing the stem and washing it; slicing or pulverizing the prepared persimmon; adding 1-7 times of water or ethanol by weight to the sliced or pulverized persimmon and extracting it at 30-70 °C and at the reduced pressure of 0.01-0.5 atm. for 1-8 hours; compressing the sliced or pulverized persimmon and filtering with a filter cloth; and mixing the extract obtained by reduced pressure extraction and the compressed one and concentrating it for 1-8 hours under reduced pressure.

Description

Persimmon extract and the producing method

The present invention relates to a persimmon extract and a method for producing the same, and relates to a persimmon extract and a method for producing the persimmon extract and food additives.

Persimmon is a deciduous arborescent of the persimmon tree distributed in central and northern China. Persimmon is one of the most nutritious fruits with less moisture than other fruits, but contains about 14% of glucose and fructose. Persimmon contains less organic acid but contains pectin and carotenoids. It also contains a lot of potassium and magnesium as tannins, vitamin C, vitamin A and inorganic salts, which make it astringent and prevent hypertension and lower blood alcohol. Vitamin A is 400 units (IU) / 100g is very high and contains a lot of vitamin C. In particular, vitamin C in persimmon is a form of vitamin C precursor, and unlike ordinary vitamin C, it is not easily destroyed when exposed to heat, water, or air.

In addition, the tannin component of persimmon is good for digestive diseases such as gastric ulcer and diarrhea, which is due to the strong astringent action of tannic acid. Converging action of tannic acid is also effective for the recovery of burns. Persimmon tannins have long been used as a paralytic. A stroke is usually caused by high blood pressure, and refers to a paralysis state following cerebral hemorrhage. Gamma tannin is used as a stroke because it has a high blood pressure preventing effect. In addition, tannins are effective in preventing or treating frostbite or hand and feet, and are used to soothe inflammation or skin. Tannins prevent inflammation and promote the healing of inflammation and skin rashes. In addition, tannins have a strong anti-toxic effect when applied to a wound when bitten by a snake. Tannin's most important effect is to bind nicotine and release it in vitro. Tannins also bind well with other harmful metals, detoxify, penetrate pathogens, bind and coagulate proteins, and kill the bacteria.

In Dongbobom, he had to eat hongsi when he had sore throat or thirst. Persimmons and persimmon leaves are very beneficial for health, so they are often taken as fruit, persimmon leaf tea, or porridge, and are useful for the prevention and treatment of circulatory disorders such as high blood pressure and adult diseases such as diabetes.

However, persimmon exhibits a variety of functions beneficial to the human body as above, but the technology for long-term storage of persimmon to date is insufficient. Since ancient times, persimmons are eaten as it is, or dried and dried persimmons, red shii, persimmon pickles, persimmon pickles, persimmon vinegar, persimmon cake, persimmon, persimmon pepper paste, Gangjeong, persimmon leaf tea.

Patent No. 425523 relates to a method for producing a persimmon beverage containing persimmon leaf extract, comprising the steps of: (A) harvesting young and tender persimmon leaves in May-July and steaming for 1-2 minutes with steam at 90-110 ° C; (B) centrifugation after crushing and putting into 4 times the weight of water in the steamed persimmon leaves, (C) centrifugation after mixing the nucleic acid of 10 to 50% of the weight of the water to remove the residue layer separation (D) distilling the aqueous solution layer under reduced pressure to obtain a persimmon leaf extract by removing the nucleic acid, and (E) adding twice the water of sweet persimmon weight to the mature sweet persimmon removed from the stem, shell and seed. And crushed, and then centrifuged to obtain a sweet persimmon extract, (F) the sweet persimmon extract and the persimmon extract are mixed in a weight ratio of 1: 1 to 1: 5, and then added to the sweetening agent, the copper, and the vitamin, and then 80 to 90 ° C. Disclosed is a manufacturing method consisting of sterilizing for 30 to 60 seconds. However, this method does not have a high content of tannins by using mature sweet persimmons, and has a problem in that an additional sweetener is added.

In addition, Patent Publication No. 1999-79374 relates to a method for producing persimmon beverages, Squeeze hongsi to make hongsi juice, extract the seeds and mix the hongsi juice 20ml and purified water at a ratio of 45ml and filter to make hongsi liquid and soak a large amount of black beans in water for 8-10 hours This soybean is made by mixing 1 tablespoon of honey and 20 ml of boiling water, making honey water, and mixing 15 ml of soy water at a rate of 20 ml of honey water to prepare a mixed solution. After mixing to a vacuum packaging it through a process for producing a persimmon beverage was disclosed. This method is to make the hongsi juice by compressing the aged hongsi, a separate sweetener (honey) is added, and since the hongsi is used as a raw material, the content of tannin is not high. In addition, a small amount of tannin contained in hongsi is not preferable because iron nitrate formed by binding to the iron of honey is not absorbed into the body.

In addition, Korean Patent No. 195-26399 relates to a soft meat product obtained by washing a thin persimmon time, removing the epidermis and the stem, and homogenizing by stirring. Since this technique is obtained by stirring homogenizing the thin persimmon time as it is, the astringent taste is strongly felt and is not preferable.

In addition, Patent No. 321644 relates to a method for manufacturing a beverage by extracting the persimmon extract, the step of ripening harvested persimmon for 1 to 4 days, the preparation step, such as washing, put in a sealed container with water / saline 200 ℃ Heat treatment by applying a pressure of 3kg / ㎡ in and out, pulverization, compression extraction and filtering step, packing step. This technique has a problem in that the weak nutrients are destroyed because of heat treatment by pressing the sweet persimmon at a high temperature.

The present invention is to solve the conventional problems and to provide a persimmon beverage that can be easily eaten by more people.

In addition, an object of the present invention is to provide a persimmon extract to be applied to a variety of fields, such as food and beverages irrespective of when the persimmon useful to the human body.

In order to achieve the above object, the present inventors slice or shred a ripe persimmon in a hard state before the raw persimmon is receded, and then distilled it under reduced pressure with a water-soluble organic solvent such as water or ethanol, and concentrated under reduced pressure to facilitate a healthy feeling. Considering the high sugar content of persimmon extract containing a large amount of tannin, which can be stored and used, and useful to the human body, the inventors have invented a method for preparing persimmon extract, which can be added when preparing persimmon beverages and other processed foods.

According to the method of producing persimmon extract according to the present invention as described above, such as thirst quenching, anemia, hypertension, anticancer activity, diabetes, hangover removal, arteriosclerosis prevention, etc. Can be consumed as a variety of foods.

In addition, by using a high sweetness persimmon extract of the present invention can be sweetened without adding any sugar or sweeteners can provide a healthy unsweetened food, unsweetened beverage.

In addition, according to the present invention, it is possible to contribute to the creation of employment, increase of farm household income and increase of public health by promoting consumption of persimmon.

In addition, according to the present invention, by extracting the persimmon in a short time at a temperature that is not relatively high, it is possible to provide a persimmon extract that utilizes the nutrition of the persimmon by preventing thermal destruction of the nutrient.

In addition, the present invention can provide a persimmon extract containing a large amount of gamma tannin, which is a kind of polyphenol that improves symptoms of hypertension, antioxidant activity, detoxification action such as nicotine, and anticancer action.

The present inventors were able to solve the difficulty of extracting persimmon due to a large amount of mucus in red or new year by using the ripe persimmon of the solid state before receding as a raw material of persimmon extract.

The present invention

A step of selecting ripe persimmons of solid meat quality, removing and washing the persimmons;

Slicing or crushing the prepared persimmons;

Adding 1-7 times water or ethanol to the sliced or crushed persimmon and extracting under reduced pressure at 30-70 ° C. for 1-8 hours;

Squeezing and squeezing the sliced or crushed persimmon through the reduced pressure extraction step;

It relates to a method for producing a persimmon extract comprising a; extracting the pressure-sensitive extract and the filter cloth squeezed liquid and concentrated under reduced pressure for 1 to 8 hours.

In addition, the present invention relates to a method for producing persimmon extract, characterized in that the step of removing the persimmon after the washing process in the preparation step is added.

In addition, the present invention relates to a method for producing persimmon extract, characterized in that the persimmon seed is Qingdao Banshee.

In addition, the present invention is prepared by the above method, and relates to a persimmon extract, characterized in that the sugar content is 40 ° brix or more, tannin 3,000 mg / ㎖ or more.

The present invention also relates to a persimmon beverage containing 0.1 to 30% by weight of the persimmon extract. By adding 0.1-30% by weight of persimmon extract to purified water or other conventional beverages, no sugar or other sweeteners are required, and a sweet flavor of the persimmons and a transparent red color can be provided. If less than 0.1% by weight of the persimmon flavor is very weak, if more than 30% by weight there is a problem that the sweetness is too strong.

First, persimmons are selected for ripeness in a solid state. In other words, choose red persimmon before red or new year. Visually inspect to pick out any scratches or rotten appearances. There are no particular restrictions on the variety or type of persimmon, but it is preferable to use seedless Qingdao Banshee.

The selected persimmons are removed in this way and washed three times or more in running water to remove foreign substances on the surface.

Drain or dry and remove persimmon seeds. In the case of Qingdao Banshi without seeds, this process is omitted.

The persimmon is then sliced or broken into thin slices. There is no particular limitation on the size of slices or shreds, but thin slices of 2 mm or less or complete shredding of tissues are more effective for extract preparation.

The sliced or crushed persimmon is added 1 ~ 7 times of water or ethanol to the weight and put in a reduced pressure extractor for 1 to 8 hours at 30 ~ 70 ℃ extracted under reduced pressure. If less than one solvent is added, the extraction is not smooth, and if more than seven solvents are added, it is not preferable because the evaporation of the solvent takes a lot of time and energy. If the reduced pressure extraction temperature is less than 30 ℃ extraction is not smooth, if it exceeds 70 ℃ may include nutrients contained in persimmon. If the extraction time is less than 1 hour extraction and solvent evaporation does not occur sufficiently, if more than 8 hours there is a risk of destruction of nutrients. The degree of decompression is not particularly limited as long as it is less than 1 atm, but usually 0.1 to 0.5 atm is preferred.

The sliced or crushed persimmon passed through the vacuum extraction step is filtered by using a filter cloth or the like.

The reduced pressure extracting liquid obtained in the reduced pressure extraction step and the compressed liquid are mixed and concentrated under reduced pressure in a reduced pressure concentrator for 1 to 8 hours. When water is used as a solvent, it is usually concentrated at 50 to 70 ° C, and when ethanol is used as a solvent, it is usually concentrated at 40 to 60 ° C. If it is out of this temperature range and this time range, there is a fear of deterioration of nutrients due to poor concentration efficiency or excessive heat treatment. The degree of decompression is not particularly limited as long as it is less than 1 atm, but usually 0.01 to 0.5 atm.

In this way, the persimmon extract of the present invention is obtained. Persimmon concentrate obtained by vacuum condenser and vacuum distillation was easy to store for a long time, minimized the destruction of nutrients and economically produced pure persimmon extract. The prepared extract can be applied to various purposes such as cold noodles, noodles, ramen noodles and confectionery, baking, beverages, jangjang, spices.

Hereinafter, the configuration of the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited by the description of the examples below.

Example  1: Persimmon Screening and Preparation Process

In mid-October, the skins of the Qingdao Bansi, which had been harvested in a solid state, were screened with luster and flawlessness. The persimmon was picked up and washed three times in running water to remove any foreign matter or dust.

Example  2: slicing or shredding process

Some of the persimmons prepared as above were sliced to a thickness of 2 mm, and some were completely crushed using a shredder.

Example  3: vacuum distillation extraction process

To 100 Kg of the sliced or crushed persimmons, 500 L of water or 500 L of ethanol was added to the vacuum distillation extractor. In the case of a sample using water as a solvent, the sample was distilled under reduced pressure at 0.25 atm for about 3 hours at 50 to 70 ° C and a sample using ethanol as a solvent.

Example  4: pressure reduction extraction process

Slice or shredded persimmons used for distillation under reduced pressure were put in a filter cloth and compressed to obtain a compressed extract.

Example  5: vacuum concentration process

The compressed extract and the reduced pressure distillation extract were mixed and placed in a reduced pressure concentrator. When water was used as a solvent, the mixture was concentrated at 60 ° C. for one hour, and when ethanol was used as the solvent, the mixture was concentrated at 50 ° C. for one hour to obtain a sugar content of 40 ° Brix or more, specifically 40 to 60 ° Brix. The pressure was adjusted to 60 mbar. The finally obtained persimmon extract of the present invention showed a yield of 54% relative to the weight used as a raw material.

Experimental Example : Chromaticity, sugar and Tannins  Content inspection

Sample classification Processing content Extraction solvent How to handle persimmon A water sliced B water Shred C 95% alcohol sliced D 95% alcohol Shred E 70% alcohol sliced F 70% alcohol Shred

As shown in Table 1, the sample was selected and sliced or crushed in persimmon prepared in Example 1 to obtain a sample extracted by distillation under reduced pressure with water or ethanol. Persimmon samples before extraction and samples concentrated under reduced pressure after extraction were tested by the Gyeongsangbuk-do Agricultural Research and Development Institute for their color, sugar and component contents, respectively.

Table 2 below shows the results obtained for the persimmon samples before the extraction process, that is, Examples 1 and 2.

Color difference Hardness (g) Sugar (° Brix) Total sugar (mg%) Tannin (mg%) * L (brightness) a (red) b (yellow) 62.1 26.5 58.5 2882 17.7 9301.0 1982.5

* Mg% unit is the content per 100g in mg unit.

Table 3 below is a test result for the extract obtained through Example 1, 2, 3, 4 steps.

Sample classification Color difference Sugar (° Brix) Tannin (mg%) L (brightness) a (red) b (yellow) A 66.8 5.10 23.46 2.3 17.17 B 67.7 8.90 26.05 2.7 37.17 C 87.5 -6.01 37.53 23.8 17.30 D 61.1 2.19 45.01 24.0 39.34 E 92.8 -0.59 8.40 22.4 17.50 F 69.3 5.60 21.24 22.3 47.53

Table 4 below is a test result for the concentrated extract obtained through Examples 1 to 5, that is, persimmon extract of the present invention.

Sample classification Color difference Sugar (° Brix) Tannin (mg%) L (brightness) a (red) b (yellow) A 42.79 14.05 13.28 49.1 3835.29 B 23.25 19.18 12.57 45.9 7992.16 C 57.56 20.69 72.65 46.7 4534.64 D 50.94 25.60 64.03 41.9 8743.79 E 54.12 15.78 54.81 44.8 4508.50 F 29.20 27.48 22.16 46.8 10799.35

As described above, the persimmon extract prepared by the method of the present invention has a relatively bright and clear color with a brightness of approximately 40 to 60, and a sugar content of about 3 times higher than that of the persimmon raw material, and shows effective activity to the human body. Tannin content has been increased from as little as 2 to as much as 5 times. In addition, the persimmon extract according to the present invention contains a large amount of persimmon tannin, but at the same time the sugar content of the persimmon has become very high, in fact, when tasting the persimmon extract of the present invention, there is an advantage that the astringent taste peculiar to the persimmon is hardly felt. .

The persimmon extract of the present invention obtained in the same manner as in Example was applied to the production of noodles, breads, confectionery, beverages, and enteric liquor as follows.

Application Example 1: Manufacturing Noodles

When the noodle was prepared by replacing 10% by weight of purified water with the persimmon extract obtained by the method of the present invention in the conventional noodle manufacturing step, the surface of the noodles was smooth, without any discomfort in the mouth, and had a slight sweet taste and light gray color. .

Application Example 2: Bread  Produce

In the conventional bread making step, 25% by weight of the purified water was replaced with the persimmon extract obtained by the method of the present invention, and the bread was prepared, resulting in a sweet taste without any sugar and sweetener, and the final color of the bread was dark. It is white in color and has a sweet sweet scent.

Application Example 3: Confectionery Preparation

Confectionery was prepared by replacing 1/3 of the weight of purified water used in the conventional confectionery manufacturing step with the persimmon extract obtained by the method of the present invention. As a result, sweet unsweetened confectionery could be made without adding any sweetener such as sugar.

Application 4: Beverage Preparation

150g chestnuts and 150g jujube in 1 liter of water, mixed with 50cc of persimmon extract obtained by the method of the present invention to 500cc of water, prepared as a drink and tasting on 10 men and 10 women in their 20s to 40s. There were many opinions that this was too strong.

150g of chestnut and 150g of jujube were added to 1 liter of water, and 20cc of persimmon extract obtained by the method of the present invention was mixed with 500cc of water, which was sweetly tasted and tasted by sweet flavor. It showed a positive (good, very good) preference for the flavor of the drink.

Application Example 5: Poultry and Sauce  Produce

To prepare unsweetened red pepper paste, unsweetened tomato ketchup, and unsweetened sauce, 15% by weight, 25% by weight, and 10% by weight of the persimmon extract obtained by the method of the present invention without any sugar added during the preparation of red pepper paste, tomato ketchup or sauce In order to compare with general red pepper paste, tomato ketchup and sauce, it was tested on 12 males and 13 females in their 20s and 40s and sensory evaluation by 5-point method. , 22 people showed positive (good, very good) preference for unsweetened tomato ketchup and unsweetened sauce.

Claims (5)

A step of selecting ripe persimmons of solid meat quality, removing and washing the persimmons; Slicing or crushing the prepared persimmons; Adding 1-7 times of water or ethanol to the sliced or crushed persimmon and extracting it under reduced pressure at 0.01-0.5 atm for 30 minutes at 70 ° C. for 1 hour; Squeezing the sliced or crushed persimmons through the vacuum extraction step with a filter cloth and filtering the filter; Mixing the reduced pressure extract with the filter cloth squeezed liquid to concentrate under reduced pressure for 1 to 8 hours; Persimmon extract manufacturing method comprising a. The method of claim 1, In the preparation step, the persimmon extract manufacturing method characterized in that the step of removing the persimmon after the washing process is added. The method of claim 1, The persimmon extract is a persimmon extract manufacturing method characterized in that the seed. A persimmon extract prepared by the method of any one of claims 1 to 3, characterized in that the sugar content is 40 ° Brix or more, tannin 3,000 mg% or more. Persimmon beverage containing 0.1 to 30% by weight of the persimmon extract according to claim 4.