KR101731232B1

KR101731232B1 - Prune juice of the extraction method

Info

Publication number: KR101731232B1
Application number: KR1020150112961A
Authority: KR
Inventors: 이상배
Original assignee: 이상배
Priority date: 2015-08-11
Filing date: 2015-08-11
Publication date: 2017-05-02
Also published as: KR20170019070A

Abstract

More particularly, the present invention relates to a process for extracting fruit juice of Japanese plum (furun), more specifically, a process of kneading furun for 3 to 5 hours at a temperature of 50 to 70 ° C, followed by cooling for 2 to 4 hours at a temperature of 20 to 40 ° C Extraction method of furun juice using low temperature extraction method which can extract the juice by decreasing the juice by repeating heating and cooling without extracting the juice of the plum under the pressure of 16 Psi after 2 times of roughing .

Description

{Prune juice of the extraction method}

More particularly, the present invention relates to a method for extracting plums (furuns), which comprises heating furuns at a temperature of 50 to 70 ° C for 3 to 5 hours and then cooling them at a temperature of 20 to 40 ° C for 2 to 4 hours, And extracting the juice under a pressure of 16 Psi after the rotation of the juice, thereby extracting the juice of the fruit juice which can not be destroyed by the beneficial ingredients of the jujube,

Plum is a deciduous arboreous tree of the dicotyledonous rosemary rosaceae. It is called plum because it is similar to plum tree in southern and south Asia. The dried seeds are called prunes. The above plum contains more than 80 kinds of nutrients, and the percentage of pulp (pulp) among nuclear fruits is 95%. The main nutritional component of pulp is carbohydrate, which contains 13.0% per 100g of edible portion, which is higher than that of peach, which is the main nucleus, especially 62.7% per 100g of dried prune, which is a European prune. . In addition, vitamin A content is international unit (I.U.) 323 in case of life, 1,987 in case of cure, and vitamin C and other various vitamins, inorganic nutrients, and contains plenty of fiber.

It is also known to be effective for anti-cancer effect, prevention of diabetes, improvement of heart health and constipation, and it is higher in sour taste and sugar content than plums in Korea, and it is usually consumed in juice and raw vegetables.

However, the seeds of plum contain cyanide, and when ingested, there is a side effect such as diarrhea, and it is inconvenient to remove the seeds and to eat, and the dried furun has much more nutrients than plum, (Hereinafter, plum and furun are collectively referred to as "furun" in the present invention)

Another characteristic of furun is that it contains a large amount of dietary fiber and has a function of discharging the waste materials in the body by causing a contraction action of the intestines to help improve constipation and to contain a large amount of iron, Women who have given birth to me have also taken up iron supplementation. Furun also contains antioxidants to help prevent aging and skin beauty. The furun having the above-mentioned effect has not yet been properly developed in the processing method, and therefore, the furun is consumed as it is, or it is mixed with salad and yogurt. In recent years, the method of directly squeezing the pulp powder or grinding it into juice has been a favorite.

However, when the raw materials are directly made, the active ingredients contained in the fruit are not sufficiently extracted, and when the raw materials are cut or subjected to heat extraction at a temperature of 100 ° C or more, various useful substances contained in the fruits are destroyed . Particularly, in the case of furun, when the temperature of the juice or juice is increased to 100 ° C after heat treatment, there arises a problem that acrylamide known as a carcinogenic substance is produced in the furun. Also, when the furun is dried in a dryer, Is 100 DEG C or higher, acrylamide is generated.

Disclosure of the Invention The present invention has been conceived to solve the problems described above. It is an object of the present invention to provide a method of extracting furun's juice by extracting various useful components of furun as much as possible and also preventing destruction of effective components such as vitamins and minerals .

In order to achieve the above object, (B) washing step; (C) a drying step; (D) an extraction step; (E) filtration step; (F) sterilization step; And (g) a packaging step.

Specifically, a cooling rack enclosed with a paper foil or a cold cloth is installed, and the cut surface of the furun having the seed removed is disposed on the upper surface thereof so as to face the ground. Then, Lt; / RTI > for 1 to 2 weeks.

Also, in the juice extraction step, the dried furun is heated at 50 to 70 ° C for 3 to 5 hours and then cooled at 20 to 40 ° C for 2 to 4 hours. The process is repeated twice, and then the juice Fruit juice) can be extracted to prevent loss of the active ingredients or to prevent breakage and increase the extraction amount.

The extraction method used in the extraction step can be extracted using either a low-temperature pressure extraction method or a low-temperature ultrasonic extraction method.

The method of extracting fruit juice according to the present invention has an effect of preventing the destruction of active ingredients such as vitamins and minerals due to low temperature extraction and increasing the extraction amount of juice by repeating heating and cooling.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

Hereinafter, an embodiment according to the method for extracting fruit juice according to the present invention will be described in detail as follows.

(A) Selection step

After confirming whether the furun that is harvested or purchased is damaged, it is manually removed and selected.

(B) washing step

For the removal of pesticides and other harmful substances, the selected furuns are directly washed by hand using running water or more certainly by ultrasonic washing machine.

(C) Drying step

Remove the washed seeds of furun and dry as follows.

Install a cooling rack and place a paper foil or cold paper on the top.

Then, place the cut surface of the cleaned furun on a paper foil or cold cloth facing the ground, place it in a sunny place, and dry it for 1 to 2 weeks.

(D) Extraction step

In the present invention, there are two methods used for extracting furun juice, one is a low-temperature pressure extraction method, or the other is a low-temperature ultrasonic extraction method.

When the extraction method is autoclave extraction (AE), the weight ratio of furun and purified water is 1: 7, and the furun is heated for 3 to 5 hours at a temperature of 50 to 70 DEG C, After cooling twice for 2 to 4 hours at temperature, the juice is gradually extracted for 3 to 5 hours under 16 Psi pressure.

When the extraction method is Low Temperature Ultrasonication Extraction, the weight ratio of furun to purified water is 1: 7, the furun is heated at 50 to 70 ° C for 3 to 5 hours, After cooling twice for 2 to 4 hours at a temperature, the mixture is extruded through an ultrasonic extractor under a pressure of 16 Psi for 30 minutes at 60 DEG C and 40 KH ultrasonication.

(E) Filtration step

The filtered mixture is passed through a filter, taken in a lower pan, and finally filtered. The filtrate is passed through a 100 mesh filtration sieve and a 200 mesh filtration sieve.

(F) Sterilization step

To prevent oxidation, pasteurization is used to prevent destruction of useful nutrients.

The extracted furun juice is put into a pasteurizer and pasteurized at about 60 ° C. for 30 to 40 minutes. Then, the pasteurized fruit juice is secondarily sterilized by an electric furnace at 80 ° C. so that it can be kept sterilized until the storage stage .

(G) packaging stage;

After completing the above steps, the finished fruit juice is poured into a packaging container such as a glass bottle, a PET bottle, or a standing pouch and is packed.

Claims

In the method for extracting fruit juice,
Selecting furuns;
Washing the selected furuns;
A step of placing a cleaned furun on a cooling rack on which a paper foil or a cold shed is placed, placing the cleaned surface of the cleaned furun on the upper surface thereof facing the ground, placing it on a sunny side, and drying it for 1 to 2 weeks ;
The weight ratio between dried furun and purified water is 1: 7, and the mixture is heated at 50 to 70 ° C for 3 to 5 hours, cooled at 20 to 40 ° C for 2 to 4 hours, Extracting the juice for 3 to 5 hours under pressure;
Filtering the furun juice through one step of passing a 100 mesh filtrate through a 200 mesh filtration sieve;
Primary and secondary sterilization steps; And a packaging step.

delete

The method according to claim 1,
In the above extraction step, the weight ratio of furun and purified water is 1: 7, and the mixture is heated at 50 to 70 ° C for 3 to 5 hours and then cooled at 20 to 40 ° C for 2 to 4 hours. Followed by extraction with ultrasound of 40KH at 60 DEG C for 30 minutes through an ultrasonic extractor under 16 Psi pressure.

delete