KR101972111B1 - Manufacturing method of pear extract - Google Patents

Abstract

More particularly, the present invention relates to a method for producing a vinegar having enhanced functionality including a main ingredient such as a pearl bar, a bellflower, ginger, and jujubes.
A method for manufacturing a vinegar extract according to the present invention comprises a first step of making a vessel slush; A second step of injecting the slush vessel, the functional ingredient, and water into the extractor; A third step of performing hot water extraction using the extractor; A fourth step of filtering the extracted hot-water extract to obtain an extract; A fifth step of concentrating the filtered extract to obtain an extract; A sixth step of filtering the concentrated extract; And a seventh step of packaging the filtered extract, wherein the functional material comprises at least one of cornerstone, bellflower, ginger, and jujube.

Description

Manufacturing method of pear extract "

More particularly, the present invention relates to a method for producing a vinegar having enhanced functionality including a main ingredient such as a pearl bar, a bellflower, ginger, and jujubes.

In recent years, the problem of air pollution has become more and more serious due to the rapid industrialization, and the problem of direct disease caused by it has threatened human health. In particular, the incidence of patients complaining of various respiratory diseases is increasing every year.

On the other hand, it has been known that the pear is useful for human body as it is used as an important medicinal material for a long time, and it is known that the pear is tasteful and cold, unattractive, and excellent in efficiency when taken by juice, It is known that it has efficacy in the treatment of sputum, cough, fever, pain, urinary diuretic (dieting effect), relieving hangover, boil and so on in the field of food. In addition, recently, the effect as an anticancer drug has also been announced.

Until now, the pear has been released in the form of a can drink product such as a pear, which is produced by replacing a carbonated drink containing sugar and carbonic acid in a food field mainly as a beverage based on a natural substance. In Korean Patent No. 10-0882710, And a method for producing the same.

However, there is no remarkable achievement in attempts to increase the health functionalities by properly treating the fish or to develop them as products effective for specific diseases.

Korean Patent No. 10-0882710

The object of the present invention is to produce a pear extract having a higher degree of health function and a higher degree of preference by adding a functional ingredient in the production of a pear extract.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

A method for manufacturing a vinegar extract according to the present invention comprises a first step of making a vessel slush; A second step of injecting the slush vessel, the functional ingredient, and water into the extractor; A third step of performing hot water extraction using the extractor; A fourth step of filtering the extracted hot-water extract to obtain an extract; A fifth step of concentrating the filtered extract to obtain an extract; A sixth step of filtering the concentrated extract; And a seventh step of packaging the filtered extract, wherein the functional material comprises at least one of cornerstone, bellflower, ginger, and jujube.

In addition, in the method for producing a pear extract according to the present invention, the amount of the blended slurry, the functional ingredient, and water added to the extractor in the second step is 25 parts by weight of the functional ingredient and 20 parts by weight of water, .

In addition, in the method for manufacturing a bait extract according to the present invention, the hot water extraction in the third step is performed at a heating temperature of 120 ° C for 6 hours.

In addition, in the method for producing an extract of the present invention, the concentration in the fifth step is performed for 2 hours at a heating temperature of 60 ° C.

According to the solution of the above-mentioned problems, the present invention provides a method for producing a vinegar extract of the present invention, which is characterized in that it has a therapeutic effect such as feces, sputum, cough, fever, pain, diuretic (dieting effect), hangover, , And jujube functionalities can be produced, and it is possible to produce a vinegar extract excellent in taste and functionality without any additional additives due to the sweetness of the vinegar.

1 is a flow chart showing a method for producing a vinegar extract of the present invention.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

Hereinafter, the present invention will be described in detail.

1 is a flow chart showing a method for producing a vinegar extract of the present invention.

First, in a first step (SlO), the ship is made into a slush. Specifically, the main raw material is washed and then slushed for uniform concentration and distribution of the extract in the production of a pear extract.

Next, in the second step S20, the slush boat, the functional material and water are introduced into the extractor. Specifically, in order to perform the following extraction operation, the above-mentioned slush boat and the functional materials such as foundation stone, bellflower, ginger, jujube, and water are mixed and injected into an extractor.

The cornerstone sleep is a perennial herb that belongs to the family Asteraceae. It is a medicinal herb that supplies fresh oxygen to the brain to make the head clear and prevent dementia and cerebral infarction. It is useful for various female diseases such as physiological impairment and improvement of menstrual cycle.

The bellflower is a perennial herb that is rich in saponin and has the effect of improving the cardiovascular disease and improving the immunity, and the root of the bellflower is a medicinal substance such as cold, cough, geudam, and tonsil .

The ginger is a perennial plant of ginger with ginger and ginger. Its pharmacological effect promotes gastric juice secretion, promotes digestive power, stimulates the heart, promotes blood circulation, and inhibits the growth of the blood circulation. It is also effective in warming the body to be.

The jujube is the fruit of the jujube, which not only reproduces the fruit, but also extracts and nuts, which are used as confectionery, cooking, and medicine. It is used as a diuretic, tonic, and emollient in the oriental medicine. It helps the release of carcinogens, and has the effects of preventing aging, nervous relaxation and stabilization, relieving insomnia, restoring internal function, improving blood circulation and improving immunity.

It is preferable that the blending ratio of the above blended slurry, the material and water is 25 parts by weight of the material (cornerstone, bellflower, ginger, jujube) and 20 parts by weight of water relative to 55 parts by weight.

If the amount of the auxiliary material exceeds 25 parts by weight with respect to 55 parts by weight of the abalone, the taste of the foundation stone, bellflower, bellflower, ginger and jujube as a sub ingredient may feel too strong to harm the overall taste of the vinegar. May not be delivered to the vinegar sufficiently.

When the amount of water is more than 20 parts by weight, the concentration step to be carried out below may be excessively long. When the amount of water is less than 20 parts by weight, it acts as a solvent at the time of extraction.

It is most preferable to mix 5 parts by weight of the bellflower, 5 parts by weight of the ginger and 5 parts by weight of the jujube in 10 parts by weight of the foundation stone in consideration of the toxicity, taste and functionality of the foundation stone, It is possible to further configure the kind of the material to be added according to the symbol and the function.

Next, in the third step S30, hot water extraction is performed using the extractor. Specifically, the hot water extraction is carried out at a predetermined temperature using the slushing boat, the functional material, and an extractor into which water is introduced.

It is preferable that the temperature is 120 ° C for 6 hours when the hot water extraction is performed.

If the hot water extraction temperature exceeds 120 ° C, the taste of the vinegar extract may be deteriorated or the beneficial component of the functional ingredient may be destroyed due to the high temperature. If the temperature is less than 120 ° C, the pharmacological ingredient of the sub ingredient may not be sufficiently extracted, There is a problem that it becomes longer.

In addition, if the hot water extraction time is less than 6 hours, the pharmacological components of the material may not be sufficiently extracted. If the hot water extraction time exceeds 6 hours, the extraction may be completed and the efficiency of the work may be lowered.

Next, in the fourth step (S40), the extracted liquid extracted by the hot water is filtered. Specifically, filtration is performed to obtain only the extract from the extract after the hot water extraction.

Next, in a fifth step (S50), the filtered extract is concentrated to produce an extract. Specifically, an extract is obtained by heating and concentrating the extracted liquid after the hot water extraction.

The concentration is preferably carried out at a heating temperature of 60 ° C for 2 hours in the course of performing the concentration process.

When the heating temperature is lower than 60 ° C, the condensation time becomes excessively long and the efficiency of the operation is deteriorated. When the heating temperature is higher than 60 ° C, the taste may deteriorate or the viscosity may become excessively high due to the high temperature.

If the concentration time is less than 2 hours, the concentration for obtaining a sufficient sugar content and viscosity may not be completed. If the concentration time exceeds 2 hours, the sugar content and viscosity become excessively high and the efficiency of the operation deteriorates.

It is preferable that the sugar extract of the extract concentrate is 11 to 12 Brix considering the preference of the consumer or the user.

Next, in the sixth step (S60), the concentrated extract is filtered. Specifically, filtration is performed in order to filter precipitates, impurities, and the like from the extract prepared through the concentration process.

Next, in the seventh step S70, the filtered extract is packed. Specifically, the filtered extract is packaged in a container (pack, bottle, etc.) to complete the production of the vial extract.

In the following, the functional ingredient is added to the extract of the present invention and the experiment is carried out by varying the mixing ratio thereof, and the contents of the experiment will be described in detail.

[Comparative Example 1]

Comparative Example 1 is a vial extract obtained by extracting and concentrating only the main raw material at the time of manufacturing a vulture extract.

[Example 1]

Example 1 is a pear extract prepared by mixing 20 parts by weight of a functional ingredient and 20 parts by weight of water with respect to 55 parts by weight of a slushed pear by mixing a pear, a functional ingredient, and water at the time of preparing a pear extract.

[Example 2]

Example 2 is a pear extract prepared by mixing a boat, a functional ingredient, and water at the time of preparing a pear extract, and mixing 25 parts by weight of a functional ingredient and 20 parts by weight of water with respect to 55 parts by weight of a slushed pear.

[Example 3]

Example 3 is a pear extract prepared by mixing a boat, a functional ingredient, and water at the time of preparing a pear extract, and mixing 30 parts by weight of a functional ingredient and 20 parts by weight of water with respect to 55 parts by weight of a slushed pear.

In the above Examples and Comparative Examples, sensory evaluation was carried out in order to select the optimum blending ratio of the abalone, the functional ingredient, and water at the time of preparing the bait extract, and the results are shown in Table 1.

A. Sensory evaluation 1

In order to compare the quality characteristics of pear extracts, a graduate student of Food Science and Engineering who was recognized as an examiner was selected and tested for sensory evaluation after training suitable for the purpose of this experiment. The sensory test items were evaluated by a 9 point scoring method (Liker scale) evaluating the color, aroma, taste and overall acceptability of the pear extract as 9 points for very good and 1 point for very poor, and then averaged.

Sample Type Sensory characteristics color incense flavor Overall likelihood Comparative Example 1 4.75 3.75 3.90 4.35 Example 1 5.00 4.10 4.35 4.50 Example 2 6.25 5.75 6.00 6.10 Example 3 5.50 5.15 5.10 5.25

As shown in Table 1, the general preference for the extract of the present invention containing the functional ingredient was higher than that of the general extract without the functional ingredient, and in the case of Example 2, the color, flavor, taste, It showed the highest sensory performance throughout the preference.

Therefore, it can be understood that the taste, texture, color, and overall acceptability can be improved by adding the functional ingredient to the vinegar extract, and the mixing ratio suggested by the manufacturing method of the present invention is the most preferable.

In the present invention, as shown below, the experimental results of adding the functional ingredient to the vinegar extract and the mixing ratio thereof are described in detail.

In the following, experiments will be carried out with different kinds of functional materials to be added to the extract of the present invention, and the contents of the experiment will be described in detail.

[Comparative Example 1]

Comparative Example 1 is a vial extract obtained by extracting and concentrating only the main raw material at the time of manufacturing a vulture extract.

[Example 4]

Example 4 is a pear extract prepared by mixing a boat, a functional ingredient, and water at the time of preparing a pear extract, and mixing 55 parts by weight of a slushed pear with 25 parts by weight of a base stone as a functional material and 20 parts by weight of water.

[Example 5]

Example 5 was prepared by mixing a boat, a functional ingredient, and water at the time of preparing a pear extract, and mixing 55 parts by weight of slurry with 20 parts by weight of ground stone as a functional material, 5 parts by weight of balloon, and 20 parts by weight of water It is a pear extract.

[Example 6]

Example 6 was prepared by mixing a boat, a functional ingredient, and water at the time of preparing a vinegar extract. To 55 parts by weight of a slushed vinegar, 15 parts by weight of ground stone as a functional ingredient, 5 parts by weight of balloon, 5 parts by weight of ginger, Lt; / RTI >

[Example 7]

Example 7 was prepared by mixing a boat, a functional ingredient, and water at the time of preparing a vinegar extract. To 55 parts by weight of a slushed vinegar, 10 parts by weight of ground stone as a functional ingredient, 5 parts by weight of gypsum, 5 parts by weight of ginger, And 20 parts by weight of water.

N. Sensory evaluation 2

In order to compare the quality characteristics of pear extracts, a graduate student of Food Science and Engineering who was recognized as an examiner was selected and tested for sensory evaluation after training suitable for the purpose of this experiment. The sensory test items were evaluated by a 9 point scoring method (Liker scale) evaluating the color, aroma, taste and overall acceptability of the pear extract as 9 points for very good and 1 point for very poor, and then averaged.

Sample Type Sensory characteristics color incense flavor Overall likelihood Comparative Example 1 4.75 3.75 3.90 4.35 Example 4 5.16 4.88 5.11 4.96 Example 5 5.22 5.01 5.00 5.12 Example 6 5.66 5.87 5.54 5.67 Example 7 6.25 5.75 6.00 6.10

As shown in Table 1, the overall acceptability of the extract of the present invention containing the functional ingredient was higher than that of the common extract without addition of the functional ingredient. In the case of Example 7, color, flavor, taste, It showed the highest sensory performance throughout the preference.

Therefore, it is possible to enhance the taste, texture, color, and overall acceptability of the vinegar extract by mixing cornstarch, bellflower, ginger and jujube with a functional ingredient in a vinegar extract. The mixing ratio proposed in the above- The preference is high.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S10. A first step of slicing the ship;
S20. A second step of injecting the slush vessel, the functional ingredient, and water into the extractor
S30. And a third step of performing hot water extraction using the extractor
S40. The fourth step of filtering the extracted hot-water extract to obtain an extract
S50. The fifth step of concentrating the filtered extract to obtain an extract
S60. And a sixth step of filtering the concentrated extract
S70. The seventh step of packaging the filtered extract

Claims (4)

A first step of slicing the ship;
A second step of injecting the slush vessel, the functional ingredient, and water into the extractor;
A third step of performing hot water extraction using the extractor;
A fourth step of filtering the extracted hot-water extract to obtain an extract;
A fifth step of concentrating the filtered extract to obtain an extract;
A sixth step of filtering the concentrated extract;
And a seventh step of packaging the filtered extract,
Wherein the functional material includes cornerstone, bellflower, ginger and jujube,
In the second step, the amount of the blended slurry, the functional ingredient, and the water added to the extractor is mixed at a ratio of 25 parts by weight of the functional material and 20 parts by weight of water to 55 parts by weight of the slush,
The functional sub-
10 parts by weight of cornstarch, 5 parts by weight of ballad, 5 parts by weight of ginger, and 5 parts by weight of jujube,
In the third step, the hot water extraction is performed at a heating temperature of 120 ° C for 6 hours,
In the fifth step, the concentration is carried out at a heating temperature of 60 DEG C for 2 hours,
Wherein the sugar content of the extract in the fifth step is 11 to 12 Brix.
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