KR101811388B1 - Method for producing persimmon syrup using enzyme treatment and ultra high pressure homogenization process - Google Patents
Method for producing persimmon syrup using enzyme treatment and ultra high pressure homogenization process Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/46—Ultra high pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
(A) drying the crust of the crust and then crushing the crust to prepare crust powder; (b) adding an enzyme to the mixture of the crusts prepared by the step (a) and adding hydrolysis to the mixture; (c) subjecting the hydrolyzed extract of step (b) to ultra-high pressure homogenization; And (d) filtering and purifying the extract obtained by subjecting the ultra-high pressure homogenization-treated extract of step (c) to concentration, and then concentrating the extract. The method of manufacturing a persimmon syrup, ≪ / RTI >
Description
(A) drying the crust of the crust and then crushing the crust to prepare crust powder; (b) adding an enzyme to the mixture of the crusts prepared by the step (a) and adding hydrolysis to the mixture; (c) subjecting the hydrolyzed extract of step (b) to ultra-high pressure homogenization; And (d) filtering and purifying the extract obtained by subjecting the ultra-high pressure homogenization-treated extract of step (c) to concentration, and then concentrating the extract. The method of manufacturing a persimmon syrup, ≪ / RTI >
The amount of persimmon production worldwide is 46.7% increase compared to 2000 when FAO data of 2010 is examined. Korea's persimmon production area and production volume are increasing year by year except for 2012 when the Bolaben typhoon affected. In the case of the persimmon consumption trend, the per capita consumption (kg) is slightly increasing every year from 1.18 kg in 2000 to 2.14 kg in 2012.
The amount of perspiration processing byproducts is also increasing along with the increase in persimmon production per year. However, the size of the industry using the byproducts is still small, and experimental by-products are used for the processing of clusters.
In order to improve the efficiency and extraction yield of the materials reported so far, it is necessary to improve the yield according to the increase of the surface area according to the fine grinding in the physical aspect, to utilize the ultrasonic wave and the homogenizer for cell disruption and to increase the solubility according to the polarity of the solvent In the biological aspects, fermentation and enzymatic treatment processes for solubilization of insoluble materials have been reported, but the ability of the material to improve the yield and yield has been relatively limited. Recently, the improvement effect of extraction yield through hydrostatic hydrostatic pressure treatment is impossible to apply to mass production by batch type process, and it shows limit to improvement of extraction yield.
Ultra high pressure homogenization technology is a technique of passing a dispersion solution (hydrocolloid) through a micro-orifice module under ultra-high pressure (100 MPa or more) pressure, resulting in cavitation and high shear It is a technique to convert a dispersion solution into a homogeneous phase by deagglomeration and disconnection (depolymerization, low molecular weight) of the dispersions in the dispersion solution with a sudden increase in physical energy. Particularly, it is known that the fiber is made into a homogeneous dispersed phase and is effective for low molecular weight of protein and non-aggregated carbohydrate polymer.
Industrial applications using enzymes have been applied in various industrial fields, and in particular, in the field of food industry, it has become common to use pectinolytic enzymes to inhibit the formation of precipitates in fruit juice processing. However, many attempts have been made to improve the extraction yield and low molecular weight of insoluble components such as cellulose in the extraction process for the materialization, but it is not generalized. In particular, the fiber of the plant has a complex structure of fibrous structure, which is not easy to hydrolyse through a single enzyme treatment, because many fibrous tissues often form a complex with lignin in the fibrous tissue. However, with the help of various nano crushing technology, ultrahigh pressure homogenization technique and nano plasma treatment technology recently introduced, research for solubilizing insoluble polymer materials including cellulose by low molecular weight has been continuously carried out.
Korean Patent Laid-Open Publication No. 2014-0005891 discloses a syrup containing a hydrolyzed whole grain, Korean Patent Laid-Open Publication No. 2014-0123552 discloses a method of producing a syrup having reduced sugar content and a syrup having reduced sugar content However, this method is different from the method of producing the persimmon syrup using the enzyme treatment and the ultra-high pressure homogenization process of the present invention.
SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a process for producing a sensory syrup by using enzyme treatment and ultra-high pressure homogenization, And which is improved in quality and productivity.
In order to solve the above-described problems, the present invention provides a method for producing a crust of the present invention, comprising the steps of: (a) drying crusts and crushing the crusts to prepare persimmon crusts; (b) adding an enzyme to the mixture of the crusts prepared by the step (a) and adding hydrolysis to the mixture; (c) subjecting the hydrolyzed extract of step (b) to ultra-high pressure homogenization; And (d) filtering and purifying the extract obtained by the ultra-high pressure homogenization of step (c) and concentrating the extract.
Further, the present invention provides a persimmon syrup produced by the above method.
The present invention also provides a processed food containing the persimmon syrup.
The sensory syrup of the present invention is solubilized by insoluble fiber components through enzymatic treatment and high-pressure homogenization treatment to improve the extraction yield and total sugar content, thus securing the quality and price competitiveness in the production of persimmon syrup product by this technology By using discarded persimmon shells, the byproduct resources can be utilized effectively, which can generate additional profit of the persimmon farmers and processing companies.
Fig. 1 compares the conventional persimmon syrup with the persimmon production process of the present invention.
In order to achieve the object of the present invention,
(a) drying the crust of the crust and then crushing the crust to prepare crust powder;
(b) adding an enzyme to the mixture of the crusts prepared by the step (a) and adding hydrolysis to the mixture;
(c) subjecting the hydrolyzed extract of step (b) to ultra-high pressure homogenization; And
(d) filtering and purifying the extract obtained by the ultra-high pressure homogenization in the step (c) and concentrating the extract.
In the method for producing the reduced syrup of the present invention, the enzyme of step (b) is characterized by being a viscozyme, wherein the viscose is arabinase, cellulase, β - means an enzyme containing glucanase, hemicellulase and xylanase.
In step (b) of the present invention, the step (b) preferably includes adding 8 to 12 times (v / w) water to the powder of persimmon shell to a mixture containing 15 to 25,000 U / ml of viscose (v / w) is added to the crust of the crustacean powder, and the viscoszyme is added in an amount of 0.005 to 0.015% based on the volume of the mixture and then hydrolyzed at 37 to 55 ° C for 1 to 5 hours. Of viscoszyme at a concentration of 20,000 U / ml in 0.01% of the volume of the mixture, followed by hydrolysis at 45 ° C for 2 hours. The hydrolysis of the crusts of the crusts under the above conditions improved the extraction yield by improving the extraction yield of the active material and by solubilizing the insoluble matter of the crust by low molecular weight or rearrangement through molecular rearrangement.
In addition, in the method for producing a reduced syrup of the present invention, the ultra-high pressure homogenization in the step (c) can be performed under a pressure of 10,000 to 40,000 psi, and more preferably, under a pressure of 15,000 psi, have. High - pressure homogenization was performed to make the fiber of the persimmon shell extract a homogeneous dispersed phase, and the non - degradable carbohydrate polymer was promoted to low molecular weight and the extraction yield and sugar content of the extract could be further improved.
The method for producing the persimmon syrup of the present invention is more specifically
(a) drying the persimmon shells at 40 to 50 ° C for 20 to 28 hours and then pulverizing them to 50 to 70 mesh to prepare persimmon shell powder;
(b) Viscozyme having a concentration of 15,000 to 25,000 U / ml is added to the mixture obtained by adding 8 to 12 times (v / w) water to the prepared crust powder of step (a) in an amount of 0.005 to 0.015 % And then hydrolyzing at 37 to 55 ° C for 1 to 5 hours;
(c) subjecting the hydrolyzed extract of step (b) to ultra-high pressure homogenization under a pressure of 10,000 to 40,000 psi; And
(d) filtering and purifying the extract obtained by the ultra-high pressure homogenization of step (c), and then concentrating the extract to 60-80 brix.
More specifically,
(a) drying the persimmon shells at 45 DEG C for 24 hours and then pulverizing the persimmon shells to 60 mesh to prepare persimmon shell powder;
(b) Viscozyme (20,000 U / ml) was added to the mixture obtained by adding 10 times (v / w) water to the prepared crust powder of step (a) in an amount of 0.01% Lt; / RTI > for 2 hours;
(c) subjecting the hydrolyzed extract of step (b) to ultra-high pressure homogenization under a pressure of 15,000 psi; And
(d) filtering and purifying the extract obtained by the ultra-high pressure homogenization of step (c), and concentrating the extract to 70 brix.
The present invention also provides a persimmon produced by the above method.
The present invention also provides a processed food containing the persimmon syrup. There is no particular limitation on the kind of the processed food. Examples of the food to which the above-described persimmon syrup can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including rice cakes, , Tea, a drink, an alcoholic beverage, and a vitamin complex, all of which are processed foods in a conventional sense.
Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
1. Preparation of persimmon extracts according to treatment conditions
In order to observe the extract yield and compositional composition of extracts according to enzyme treatments and the presence or absence of ultra - high pressure homogenization, extracts were prepared as follows according to enzyme type, presence of ultra - high pressure homogenization and enzyme treatment + hyperbaric homogenization.
(1) Manufacture of persimmon shell powder
The persimmon shells were dried in an air dryer at 45 ° C for 24 hours and then pulverized to 60 mesh to prepare persimmon shell powder.
(2) Enzyme treatment
To the mixture obtained by adding 10 times (v / w) of water to the crusted powder was added 0.01% of the volume of the enzyme mixture (viscozyme (V), pectinex (P), V + P mixture) And hydrolyzed at 45 DEG C for 2 hours.
(3) Ultra high pressure homogenization treatment
10 times (v / w) water was added to the crust powder, and the mixture was stirred to prepare a dispersion. The dispersion was passed through a High Pressure Homogenizer once under a pressure of 15,000 psi.
(4) Enzyme treatment and high pressure homogenization parallel treatment
(V, viscozyme, P, pectinex, V + P mixture) of 20,000 U / ml was added to the mixture obtained by adding 10 times (v / 0.01% relative to the concentration, and the mixture was hydrolyzed at 45 ° C for 2 hours, and then passed through the ultrahigh pressure homogenizer under a pressure of 15,000 psi.
2. Total sugar content measurement
The total sugar content was measured by phenol sulfate method. Sulfuric acid (Conc. Sulfuric acid) and 5% phenol were used as reagents. The test method was as follows: 500 μl of sample, 500 μl of 5% phenol and 2.5 ml of sulfuric acid were added to the tube, mixed well, boiled for 10 minutes, cooled in ice for 15 minutes, and then analyzed with a spectrophotometer (UV / VIS spectrometer, Jasco, Hachioji, Japan) was used to measure the absorbance at 490 nm. The standards were quantified using sucrose.
Manufacturing example 1: Preparation of persimmon syrup
(a) The peel was dried at 45 ° C for 24 hours in a blow dryer, and then pulverized to 60 mesh to prepare crust powder.
(b) Viscozyme (20,000 U / ml) was added to the mixture obtained by adding 10 times (v / w) water to the prepared crust powder of step (a) in an amount of 0.01% Lt; / RTI > for 2 hours.
(c) The hydrolyzed extract of step (b) was subjected to ultra-high pressure homogenization under a pressure of 20,000 psi with an ultra-high pressure homogenizer.
(d) The ultra-high pressure homogenization of step (c) was performed by filtration (100 mesh) using perlite, followed by filtration using diatomaceous earth, followed by purification using an ion exchange resin and concentration to 70 brix One).
Comparative Example 1: Conventional manufacturing of persimmon syrup
After the extraction process of extracting sugar components by adding water to the crusted powder, enzymatic decomposition was carried out to prevent precipitation of the extract filtered with perlite. After filtration using diatomaceous earth, the mixture was purified through ion exchange resin and concentrated to 70 brix (FIG. 1).
Example 1: Extraction yield (%) of persimmon husk
Changes in the extraction yields of various enzymes and ultrahigh pressure treatments were measured for functional materials using extracts of persimmon shells. As a result, it was found that the extraction yield was improved when the enzyme treatment was performed and that the extraction yield was improved by about 30% when the ultra high pressure homogenization was performed. Especially, when the enzymatic treatment and the ultrahigh pressure homogenization treatment were applied, the yield improvement was better than that of the crustacean powder. Especially, the highest extraction yield was obtained by applying the high pressure homogenization treatment after Viscozyme treatment.
Example 2: Total sugar content of persimmon extract by enzyme treatment and ultra high pressure homogenization treatment
Total sugar content of ginseng extract by various enzyme and ultra high pressure treatments was 870.3 ㎎ / g, which showed the highest total sugar content after the treatment with viscozyme.
As a result of Examples 1 and 2, the extract of persimmon peel obtained after the Viscozyme treatment showed a high extraction yield and a total sugar content. Thus, when preparing the sensory syrup, the persimmon extract prepared as described above was syrup produced The production method is the same as in Production Example 1.
Example 3: Comparison between conventional persimmon syrup and persimmon syrup of the present invention
The yield of the extract in Comparative Example 1 was about 50%. However, when using the Viscozyme enzyme treatment of the present invention (Preparation Example 1) and using the ultra-high pressure homogenization treatment, the extraction yield of the extract This is about 77%, and yield improvement is about 50% as compared with the simple stirring extraction process, so that sufficient price competitiveness can be secured in the production of the reduced syrup product compared to the conventional method.
Claims (6)
(b) Viscozyme having a concentration of 15,000 to 25,000 U / ml is added to the mixture obtained by adding 8 to 12 times (v / w) water to the prepared crust powder of step (a) in an amount of 0.005 to 0.015 % And then hydrolyzing at 37 to 55 ° C for 1 to 5 hours;
(c) subjecting the hydrolyzed extract of step (b) to ultra-high pressure homogenization under a pressure of 10,000 to 40,000 psi; And
(d) filtering and purifying the extract obtained by the ultra-high pressure homogenization of step (c), and concentrating the extract to a concentration of 60 to 80 brix, wherein the extract yield and the total sugar content are increased .
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| KR102084950B1 (en) * | 2017-11-20 | 2020-03-06 | 농업회사법인주식회사 네이처팜 | Method for producing liquid product having high content of water-soluble tannin of astringent persimmon and persimmon peel by complex treatment of ultra high pressure extraction and enzyme |
| KR102018643B1 (en) * | 2017-12-14 | 2019-09-04 | 안동대학교 산학협력단 | Composition for skin whitening comprising pepper leaf extract produced by enzyme treatment and ultra high pressure homogenization as effective component |
| KR101963628B1 (en) * | 2017-12-20 | 2019-03-29 | 안동대학교 산학협력단 | Anti-inflammatory composition comprising Actinidia arguta stem extract produced by ultra high pressure homogenization as effective component |
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| JP2014018144A (en) * | 2012-07-18 | 2014-02-03 | Okinawa Ham Sogo Shokuhin Kk | Food composition made from papaya leaves and shekwasha fruit skins, and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2014018144A (en) * | 2012-07-18 | 2014-02-03 | Okinawa Ham Sogo Shokuhin Kk | Food composition made from papaya leaves and shekwasha fruit skins, and production method thereof |
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