KR101774837B1

KR101774837B1 - Composition for Anthocyanin Pigment Stabilizing and Manufacturing Method for Blueberry Wine Using the Composition Thereof

Info

Publication number: KR101774837B1
Application number: KR1020150073579A
Authority: KR
Inventors: 이재관; 주순덕; 김계훈
Original assignee: 이재관; 주순덕; 김계훈
Priority date: 2015-05-27
Filing date: 2015-05-27
Publication date: 2017-09-05
Also published as: KR20160139173A

Abstract

The present invention relates to a composition for fixing anthocyanin pigments and a method for preparing blueberries using the same. More particularly, the present invention relates to a composition for fixing an anthocyanin pigment of blueberry comprising blueberry juice peels, saccharides, an organic acid and a pigment fixing agent, a step of preparing a composition for fixing an anthocyanin pigment, a step of pretreating the raw material, And a method of manufacturing blueberries using a raw material.
The blueberries of the present invention maintain a high residual ratio of anthocyanin content.

Description

Technical Field [0001] The present invention relates to a composition for fixing anthocyanin pigments, and a method for preparing blueberries using the composition.

The present invention relates to a composition for fixing anthocyanin pigments and a method for preparing blueberries using the same. More specifically, the anthocyanin pigment of blueberry is distributed in a dark black-brown bottle in order to prevent exposure to light such as ultraviolet ray because the anthocyanin pigment of the blueberry is denatured and discolored due to high temperature or lapse of time to lose commercial quality.

The composition for fixing anthocyanin pigments of the present invention is composed of a saccharide, an organic acid, and a dye fixing agent. The saccharide may be any one or two selected from oligosaccharides, trehalose, maltose and fructose, and the organic acids may be any one or two selected from tartaric acid, malic acid and vinegar, and the colorant fixing agent may be selected from carboxymethylcellulose or cyclodextrin Or an anthocyanin dye fixing composition composed of one or two or more thereof. A blueberry stock is prepared using the composition for fixing anthocyanin pigment.

The blueberries of the present invention retain the anthocyanin content for a long time.

Blueberry is called a bilberry and has an anthocyanin color, a sweet and sour sugar, a viscous pectin, and a fragrant aroma symbolized in blue. Blueberries contain anthocyanins to keep your eyes healthy and rich in flavonoids, an antioxidant, that stimulates brain cells to enhance memory. Blueberries contain a lot of dietary fiber, which helps to maintain health and youthfulness, and contains a lot of calcium, iron and manganese.

Among saccharides, monosaccharides and polysaccharides having low degradation products, oligosaccharides may be used in the form of fructo-oligosaccharide, isomaltooligosaccharide or galacto-oligosaccharide, and saccharides may be selected from trehalose, maltose or fructose.

Cyclodextrin is a white crystalline or powdery food additive with odorless and sweet taste. It is used as a thickening agent, emulsifying stabilizer, improving the physical properties of food, and deodorant. Cyclodextrins are produced by the action of Cyclamylose glucan transferase (CGT-Ase), which produces starch Bacillus macerans. Six to 12 glucose units are cyclic oligosaccharides with α-1,4 glycosidic bonds, -Cyclodextrin,? -Cyclodextrin,? -Cyclodextrin. It dissolves well in water, slightly soluble in ethanol and decomposes at 278 ° C. It has an inclusion function and has both hydrophilic and hydrophobic properties. It has heat resistance against acid and alkali, and is also resistant to heating and humidity.

Carboxy methyl cellulose is a substance made by reacting sodium cellulose with monochloroacetate dissolved in alkali. Carboxymethylation of more than 40% of hydroxy groups in cellulose is well soluble in cold water, and stable colloid Solution. It is used as a thickener or emulsion stabilizer in foods. Since it is not digested and absorbed from human digestive organs, it is also used as a weight-loss weighting agent.

Korean Patent Laid-Open Publication No. 10-2013-0033072 discloses a method for stabilizing anthocyanin pigments according to the present invention, wherein anthocyanin pigment is extracted from grape rind, and then maltodextrin (MD) and alginic acid (AL) As a result, the total anthocyanin content was highest in the freeze dried samples added with 1% of AL to the grape rind, while the anthocyanin content of the 1.5% And drying method by spray drying showed the most advantage for long - term storage of pigment powder. Korean Patent Laid-Open No. 10-2013-0121385 discloses a method for producing an anthocyanin pigment comprising the steps of: drying a sample containing an anthocyanin pigment component; Preparing an extraction solvent; Adding 20 wt% of the extraction solvent prepared above to 1 wt% of the dried sample to obtain an extract containing anthocyanin pigment; Removing the anthocyanin pigment-containing extract obtained above from the impurities through filtration; Concentrating the filtrate to 30 bricks; Preparing a mixture for preparation of granules by mixing 20% by weight of the concentrate with 100% by weight of the granular body; The mixture obtained above is passed through a granulator to produce a granule. The granule is prepared by improving the storage stability of an anthocyanin pigment. Korean Patent Laid-Open No. 10-2010-0058027 discloses a method for enhancing storage stability by adding citric acid to a solvent for extracting anthocyanin pigment from black soybean, stabilizing anthocyanin, Korean Patent Laid-Open No. 10-2009-0011603 discloses a method of extracting high- Korean Patent No. 10-0760263 discloses a method of separating anthocyanin from the extract by column chromatography, a method of enhancing the light stability of atociane by adding EDTA or sodium ascorbate to sweet potato, Korean Patent Laid-Open No. 10-1987- 0011205 discloses a method of stabilizing a pigment by lowering the pH with an organic acid or hydrochloric acid or adding a metal salt. Korean Patent Laid-Open Publication No. 10-2015-0004443 discloses a method for producing a drink using blueberry, comprising the steps of culturing a mother liquor by adding it to a blueberry crushed fruit juice, and transferring the mother liquor to a juice obtained by crushing blueberry, Ethanol fermentation, and a step of stopping the ethanol fermentation and squeezing and filtering the ethanol fermentation, filtering and filtering the ethanol fermentation broth with blueberry wine, . Korean Patent Registration No. 10-1293715 discloses a method for producing fruit juice by crushing and squeezing blueberry fruit, adding fermented yeast and sugar to ferment at low temperature, artificially stopping fermentation using potassium metabisulfite and gelatin, And a method for producing sweet-type blueberry fermented beverages. As described above in the related art, the technical structure is different from that of the present invention.

The anthocyanin pigment of blueberry is added to the final product in order to prevent the deterioration or discoloration of the anthocyanin pigment in the distribution due to environmental factors, and it is distributed in dark black brown bottles to prevent exposure to light such as ultraviolet rays. Thus, it is known that the stability of blueberry anthocyanin pigments affects the residual ratio of anthocyanin pigments depending on the influence of pH, the presence of dissolved oxygen, and the influence of metal ions.

The present invention is to remove factors affecting the stability of anthocyanin pigments in purified water, raw material, and blueberry peel pigment to prevent deterioration and reduction of blueberry anthocyanin pigment.

The present invention can prevent the deterioration of the anthocyanin pigment by preparing the blueberry by using the composition for fixing the anthocyanin pigment as well as pretreating the raw material.

The present invention comprises a step of preparing a composition for fixing anthocyanin pigment, a pretreatment step of a raw material, and a step of preparing blueberry using a raw material pre-treated with the composition.

1) composition for fixing anthocyanin pigment

The composition for fixing the anthocyanin pigment is composed of a saccharide, an organic acid and a dye fixing agent.

* Sugars are used in oligosaccharides, trehalose, maltose or fructose. The oligosaccharide may be a fructooligosaccharide, an isomaltooligosaccharide or a galactooligosaccharide. The saccharide is preferably used in an amount of 8 to 12 parts by weight based on 100 parts by weight of juicy peel coloring matter.

* Organic acids may be selected from among tartaric acid, malic acid and vinegar, and 4 to 6 parts by weight are added to 100 parts by weight of the juicy peel coloring agent.

* The colorant fixing agent may be any one or two or more selected from carboxymethylcellulose or cyclodextrin, and 0.5 to 1 part by weight based on 100 parts by weight of the juicy peach pigment is added.

&Lt; Experimental Example 1 > Quantification of anthocyanins

3 g of the sample is homogenized for 30 minutes with 1% methanol-hydrochloric acid solution for 1 minute to extract anthocyanin. Then, centrifugation was carried out at 300 rpm for 10 minutes, and the supernatant was appropriately diluted with 1% - hydrochloric acid methanol solution, and the absorbance was measured at 530 nm and the concentration was determined by a calibration curve. The calibration curve was prepared by measuring the absorbance of malvidin-3-glucoside in the range of about 5 to 40 ppm by diluting it with the same method.

&Lt; Experimental Example 2 > Anthocyanin pigment remained rate experiment by temperature

After cutting 10 kg of the raw material and removing the impurities of blueberries harvested in Gochang-gun, 9.8kg of the fruit juice of 11 BX of sugar was obtained and 0.2kg of the peel was obtained.

After the blueberries were squeezed, the remaining rind was pulverized with a homogenizer while being kept at 5 캜 or less, and 200 g of blueberry rind juice was obtained. After the composition for fixing anthocyanin pigment was added to the blueberry peel juice and its juice and heated at 20, 40, 60, 80, 100 캜 for 60 minutes, the remaining percentage of the anthocyanin pigment in the juice was measured by the residual ratio Lt; tb >< TABLE >

Residual rate of anthocyanin pigment (%) Category (% remaining) 20 ℃ 40 ℃ 60 ° C 80 ℃ 100 ℃ One Pea juice 98 88 70 45 15
2 &Lt; RTI ID = 0.0 > 1% < 98 94 88 72 45 Peanut + composition 10% 99 95 89 75 55 Peanut juice + composition 15% 98 94 90 78 56 &Lt; RTI ID = 0.0 > 20% < 98 95 91 79 57

From the above results, the survival rate of anthocyanin was not significantly different at 20 ° C in the group of only the residual juice of the perianth juice and the composition of the perianth juice, but the survival rate of the anthocyanin at 40 ° C and 60 ° C was high. Therefore, it can be seen that the use of the composition for fixing anthocyanin pigments according to the present invention has an excellent residual ratio of anthocyanin in the group. However, when the amount of the composition used is more than 10%, no significant difference is found.

2) Pretreatment of raw materials

* Purification of drinking water and removal of dissolved oxygen

1,080 L of purified water was added to 1,200 L of 95% ethanol concentration, and 2.5 kg of activated carbon was mixed and filtered and refined with a filter press for 5 to 6 hours to obtain 2,275 L of alcohol with an ethanol concentration of 50%. After dissolving the above-mentioned alcohol in a strongly acidic cation exchange resin column, the metal ion was removed and the dissolved oxygen was removed by heating in a reaction tank at 30 to 40 ° C.

* Pretreatment of skin (pigment) juice

The blueberry circle was crushed and squeezed, and juice and peel were obtained. 100 parts by weight of the perianths containing the refrigerated anthocyanin (containing pigment) was mixed with 10 parts by weight of purified water from which the metal ions had been removed, finely pulverized with a homogenizer, and blueberry peel juice was obtained. The organic acid was reduced to a pH of 2.9 to 3.9 by using tartaric acid, malic acid or vinegar, and dissolved oxygen was removed by heating to 30 to 40 캜 in the reaction tank.

3) composition for fixing anthocyanin pigment

8 to 12 parts by weight of oligosaccharide, trehalose, maltose or fructose is used as a sugar for 100 parts by weight of blueberry peel (pigment) juice having a pH of 2.9 to 3.9 from which metal ions and dissolved oxygen have been removed. 0.5 to 1 part by weight in methylcellulose or cyclodextrin is added.

4) Manufacture of blueberries

The blueberry juice is made through the raw juice refining step, the juice making step, the submerged manufacturing step, the fruit circumference fermentation step, and the aging fermentation step.

&Lt;

The blueberry circle and 2,600kg are crushed and polished to obtain 2,550ℓ of juice of sugar 11Bx. (Containing pigment) of 200 g was obtained and then stored in the refrigerator.

Remove 100 ℓ of the juice from the finished juice and separate it. Add 10 g of potassium metabisulfite and 200 g of dry yeast to make the grapes to be added during the circumference fermentation.

400kg of sugar is added to 2,450 liters of stored juice to make 26Bx of fermentation broth, and mixed with 98ℓ of the prepared foundation, fermented at 25 ~ 28 ℃ for 5 ~ 6 days, and the fermentation circumference pH is 3.5 ~ 3.7.

5% to 10% of the composition for fixing the anthocyanin pigment was added to the fruit circumference by mixing 2,250 L of clear fruit circumference obtained by primary filtration of the fruit circumference having completed the first fermentation with 2,275 L of 50% refined liquor and 4,980 L And fermented for aging at 25 ° C or less for 12 to 15 days.

Bentonite is added to the fermented 9,505 liters of the column, and the filtrate is subjected to a second filtration process to complete 9,500 liters of 15% blueberry. Pasteurize at 55 ° C for about 30 minutes to kill the yeast, add the blueberry juice, and refrigerate.

&Lt; Example 1-4 >

The composition for fixing the anthocyanin pigment in the step of preparing the blueberry juice through the raw juice refining step, the juice making step, the under preparation step, the fruit circumference fermenting step and the fermenting fermentation step is applied to the fruit circumference at 5 to 15 %, And made blueberry juice.

&Lt; Test Example >

The residual ratio of anthocyanin was measured at room temperature of 20 ° C for each storage period of the blueberry strain prepared in Example 1-4, and the results are shown in Table 2 below.

Anthocyanin survival rate (%) division Anthocyanin survival rate (%) After 1 month Three months later 6 months later 9 months later After 12 months Control 95 85 76 65 54 Composition 5% 95 90 88 85 76 Composition 10% 95 94 92 90 88 Composition 15% 95 95 93 91 89

From the above results, the survival rate of anthocyanin was higher in the group to which the composition of the present invention was added.

The blueberry using the composition for fixing anthocyanin pigments of the present invention shows a high residual ratio of anthocyanin, which is industrially applicable.

Claims

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A step of preparing a composition for fixing anthocyanin pigment, a step of pretreating the raw material, and a step of preparing blueberry using the raw material pretreated with the above composition,
Wherein the pretreatment of the raw material is performed by mixing purified water with alcohol, filtering and purifying the activated carbon, and then passing the purified water through a strongly acidic cation exchange resin column to remove metal ions and dissolved oxygen

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[Claim 6] The method according to claim 5, wherein in the pretreatment step, the blueberry pulp is squeezed and the remaining skin is mixed with purified water from which metal ions have been removed, and the skin is pulverized with a homogenizer to obtain a perianthly juice. The pH is adjusted to 2.9 to 3.9 with organic acid, And then dissolved with heating to remove dissolved oxygen.

The method for preparing blueberries according to claim 5, which comprises adding an anthocyanin pigment fixing composition containing blueberry juice peel (liquid) at the stage of producing and aging the blueberry