KR102219313B1 - Tart Cherry Juice with High Concentration of Serotonin and Melatonin and β-carotene, and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to: Prunus cerasus juice which can exhibit antioxidant and psycho-stabilizing effects by using Prunus cerasus having high content of serotonin, melatonin, and β-carotene, and thus can manufacture nutritionally excellent beverages; and a manufacturing method thereof.

Description

Tart Cherry Juice with High Concentration of Serotonin and Melatonin and β-carotene, and Manufacturing Method Thereof, comprising a high content of serotonin, melatonin, and beta-carotene

The present invention relates to a tart cherry juice containing a high content of serotonin, melatonin, and beta-carotene, and a method for preparing the same.In more detail, the anti-oxidant and mental stability effect using tart cherry having a high content of serotonin, melatonin and beta-carotene The present invention relates to a tart cherry juice containing high content of serotonin, melatonin, and beta-carotene, and a method for preparing the same, which can represent a nutritionally excellent beverage.

With the rapid development of living standards, awareness of health and well-being is increasing, and interest in physiological effects such as disease prevention and aging suppression is increasing. Accordingly, free radicals, which are constantly generated by oxidative stress, are known to cause various diseases including aging and cancer by exerting stress on physiological functions in the body, and interest in antioxidant nutrients is increasing.

Antioxidants play a role in protecting the human body from oxidative stress that causes cell damage, and reactive oxygen species generated in the body have functions such as energy metabolism, immune response, and electrical signal transmission of nerves, but are excessively generated. It is known to have negative functions such as aging, metabolic diseases, and cancer by damaging lipids, proteins and DNA, and damaging biological membranes and tissues.

Recently, as research on natural antioxidants that maintain the body's antioxidant system has been actively conducted, the development of food products with palatability, convenience and health functions is being actively carried out, and it contains a large amount of functional ingredients that are better for health than carbonated drinks. Fruit juices are in the limelight. In addition, various products such as extract forms, concentrates, juices, etc. are being developed using plants. This is because of the presence of secondary metabolites such as vitamins, tocopherols, carotenoids and phenolic compounds in fruits and vegetables, and they exhibit high antioxidant activity, prevent oxidative damage, act on inflammatory reactions and immune system, inhibit cell aging, This is because it is known to exhibit various physiological activities such as cardiovascular disease or improvement.

However, since bioactive ingredients are known to be easily destroyed during processing, it is difficult to manufacture a product that can exhibit proper effects.

Korean Patent Registration No. 10-1337895

This invention is to meet the above technical problem, by using a high content of beta-carotene and melatonin tart cherries can exhibit antioxidant and mental stability effects, and can produce a nutritionally excellent beverage, high content of serotonin, An object thereof is to provide a tart cherry juice containing melatonin and beta-carotene and a method for preparing the same.

As a means for achieving the above object, in the composition of the present invention, serotonin 135-140 ppm, melatonin 5,900-8,400 ppm, beta-carotene 640-800 ppm, and dietary fiber derived from tart cherries contain 2,500-4,000 ppm.

In the configuration of the present invention, the tart cherry juice is prepared by using the tart cherry pulp of which the active ingredient is increased 4 to 5 times by steam treatment twice.

In the configuration of the present invention, the tart cherry juice can improve sleep quality.

In the constitution of this invention, the tart cherry juice can alleviate inflammation.

In the configuration of the present invention as a means for achieving the above object, washing the tart cherry; Obtaining only the pulp of the washed tart cherry; Juicing the tart cherry pulp using a juicer equipped with a twin screw; Extracting the dietary fiber of the tart cherry from the solid content generated in the juicing step; And mixing the dietary fiber of the tart cherry in the step of extracting the dietary fiber of the tart cherry with the juice of the juice.

In the configuration of the present invention, the step of obtaining only the pulp of the tart cherry includes a pretreatment step, and as the pretreatment step, the step of steaming the washed tart cherry twice; Processing ultrasonic waves when the steam treatment is completed; And removing the skin and seeds of the sonicated tart cherry.

In the configuration of the present invention, the step of extracting the dietary fiber of the tart cherry may include extracting for 2 to 4 hours by adding 3L of a solvent having a pH of 2 to 10 per 100 g of the solid content generated in the juicing step; When the extraction is completed, filtering under reduced pressure to obtain an insoluble matter; Neutralizing the insolubles by immersing them in lemon extract; Washing the neutralized insoluble matter with distilled water; Drying the washed insoluble matter; And pulverizing the dried insoluble matter to a particle size of 380 to 400 mesh.

In the configuration of this invention, the mixing step includes a post-treatment step, and as the post-treatment step, it includes drying and concentrating the mixture in the mixing step.

This invention can be applied to the actual food industry, and can exhibit antioxidant and mental stability effects using a high content of beta-carotene and melatonin, and can produce a nutritionally excellent beverage.

1 is a flow chart of a method for producing tart cherry juice according to the present invention.
2 is a flowchart of a tart cherry preprocessing step according to the present invention.
Figure 3 is a flow chart of the step of extracting dietary fiber tart cherry according to the present invention.

Hereinafter, in order to describe in detail enough that a person of ordinary skill in the art can easily implement the present invention, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. Other objects, including the object, operation, and effect of the present invention, and operational advantages will become more apparent by the description of the preferred embodiment.

For reference, the embodiments disclosed herein have been presented by selecting the most preferable embodiments to aid understanding of those skilled in the art among various possible examples, and the technical idea of the present invention is necessarily limited or limited only by the presented embodiments. Rather, various changes, additions, and changes including equivalents to substitutes are possible within the scope of the technical idea of the present invention.

In addition, expressions of terms or words used in the specification and claims are defined on the basis of the principle that the inventor can appropriately define the concept of the term in order to describe his invention in the best way, and is usually or It should not be interpreted as being limited to a dictionary meaning, but should be interpreted as a meaning and concept consistent with the technical idea of this invention. As an example, a singular expression includes a plural expression unless the context clearly indicates otherwise.

1 is a flow chart of a method for producing tart cherry juice according to the present invention, FIG. 2 is a flow chart of a tart cherry pretreatment step according to the present invention, and FIG. 3 is a flow chart of a tart cherry tart cherry dietary fiber extraction step according to the present invention .

As shown in Figures 1 to 3, in the configuration of the method for producing a tart cherry juice according to the present invention, the step of washing the tart cherry (S10); Obtaining only the pulp of the washed tart cherry (S20); Juicing the tart cherry pulp using a juicer equipped with a twin screw screw (S30); Extracting the dietary fiber of the tart cherry from the solid content generated in the step of juice (S40); And mixing the tart cherry dietary fiber in the step of extracting the tart cherry dietary fiber in the juice of the juice (S50).

The step of obtaining only the pulp of the tart cherry (S20) includes a pretreatment step (S200), and as the pretreatment step, the step of steaming the washed tart cherry twice (S201); Processing the ultrasonic wave when the steam treatment is completed (S202); And removing the skin and seeds of the sonicated tart cherry (S203).

By decomposing the tissue and cell wall of the shell of the tart cherry through the pre-treatment step (S200), the active ingredient is extracted from the matrix and induces it to be absorbed into the flesh of the tart cherry.

Through the pretreatment step (S200), the active ingredient content in the flesh of the tart cherry may be further increased by 4 to 5 times. If the increase is performed less than two times, the active ingredient increases by a small amount, but the content contained in the juice decreases due to the juice yield, thereby reducing the antioxidant and mental stability effects. The content did not increase any more, but rather a trace loss.

The step of extracting the dietary fiber of the tart cherry (S40) may include extracting for 2 to 4 hours by adding 300 mL of a solvent having a pH of 2 to 10 per 100 g of the solid content generated in the juicing step (S30) (S401); When the extraction is completed, filtering under reduced pressure to obtain an insoluble matter (S402); Neutralizing the insolubles by immersing them in lemon extract (S403); Washing the neutralized insoluble matter with distilled water (S404); Drying the washed insoluble matter (S405); And pulverizing the dried insoluble matter to a particle size of 380 to 400 mesh (S406).

In the extracting step (S401), more preferably, a basic solvent having a pH of 9.5 to 10 may be added to increase the extraction yield of dietary fiber.

The solvent used in the step of extracting the tart cherry dietary fiber (S40) may be selected from the group consisting of a mixed solvent of water and an organic solvent including ethanol, and preferably 80% ethanol is used. At this time, the extraction temperature is preferably 10 to 80 ℃, it can be extracted for 2 to 4 hours. If the extraction temperature and extraction time are out of the above, extraction efficiency may decrease or a change in components may occur.

The tart cherry juice in the mixing step (S50) contains 135 to 140 ppm of serotonin, 5,900 to 8,400 ppm of melatonin, 640 to 800 ppm of beta-carotene, and 2,500 to 4,000 ppm of dietary fiber derived from tart cherry.

The mixing step (S50), by mixing the dietary fiber derived from tart cherries, the consumer can increase a feeling of satiety and improve bowel activity.

The mixing step (S50) includes a post-treatment step (S500), and as the post-treatment step, it may include drying and concentrating the mixture in the mixing step.

According to the present invention, a tart cherry juice containing the active ingredient concentration shown in Table 2 was prepared by the preparation method in Table 1 below.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Tart Cherry Steam Treatment Episode 2 Episode 2 Episode 2 Episode 2 - 1 time 1 time Episode 2 Tart Cherry Dietary Fiber Extraction pH 2 7 9.5 10 - - 9.5 11

Active ingredient Concentration (ppm) Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Beta carotene 640 720 780 800 550 570 560 630 Melatonin 5900 6000 6100 6400 910 2400 2400 6000 Serotonin 135 138 140 140 56 72 80 132 Dietary fiber derived from tart cherry 3200 2900 3800 4000 840 877 3510 2500 Sum 9875 9758 10820 11340 2356 3919 6550 9262

* Comparative Example 1: Use of untreated tart cherry pulp

(Experimental Example 1) Sleep improvement effect according to mental stability

In order to confirm the sleep improvement effect of the tart cherry juice according to the present invention, tart cherry juice (Examples 1 to 4, Comparative Examples 1 to 4) was prepared, and an experiment to confirm sleep duration was performed.

All experiments were conducted between 1 pm and 5 pm, and mice were fasted for 24 hours before the experiment. Divided into 15 mice per group, each tart cherry juice was administered orally 10ml/kg. The mice were considered to have fallen asleep when they were inactive for more than 3 minutes after administration of tart cherry juice. Animals were observed continuously, and the sleep duration was regarded as the time from the mouse's inactivity to the recovery of autonomous behavior. The results are shown in Table 3 below.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Sleep continuation
Time (minutes) 22.0±1.1 22.1±1.0 23.5±0.5 24.1±1.9 7.4±1.3 12.2±0.7 13.0±1.1 15.1±1.4

As shown above, according to the present invention, as the active ingredient increased, the sleep duration of the mouse increased, and the best result was shown in the Examples. Therefore, the tart cherry juice of the present invention induces mental stability to improve sleep.

(Experimental Example 2) Inflammation Relief Effect

In order to confirm whether the tart cherry juice according to the present invention exhibits an inflammation relieving effect, tart cherry juice (Example 1, Example 4, Comparative Example 1, Comparative Example 2, Comparative Example 3) was prepared and the effect of reducing inflammation was as follows. It was confirmed in the same way.

After measuring the volume of the initial sole of the rat, a 10% carrageenan solution dissolved in saline was injected subcutaneously into the right hind paw at 50 µl per animal. Tart cherry juice was mixed with rat food for 2 weeks after injection and consumed. Plantar edema was measured at 1-week intervals, and the results are shown in Table 4 below.

term Edema volume change rate Example 1 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Week 1 -23% -34% +3% +2% -15% 2nd week -41% -58% +14% 0% -18%

As shown above, in the case of preparing juice using the tart cherry pulp with an increased active ingredient according to the present invention, the edema reduction rate increased. Therefore, the tart cherry juice of this invention exhibits an inflammation relief effect.

(Experimental Example 3) Stability of active ingredient

In order to confirm the stability of the active ingredient contained in the tart cherry juice according to the present invention, tart cherry juice (Examples 1 to 4) was prepared, and the content of serotonin according to the storage period was measured.

Each tart cherry juice was packaged in three identical containers and stored for 12 weeks in a thermostat at 4°C, and the average concentration of serotonin before and after 12 weeks was compared. The concentration of serotonin was analyzed using liquid chromatography (HPLC). The results are shown in Table 5 below.

Example 1 Example 2 Example 3 Example 4 Serotonin
Content (ppm) Week 0 135 138 140 140 Week 12 133±0.6 137±0.5 139±0.6 140±0.1 Serotonin breakdown rate 1.5% 0.8% 0.8% 0%

As shown in the above results, after 12 weeks elapsed, the decomposition rate of serotonin, which is an active ingredient, in Examples is 0 to 1.5%, so that stability is maintained even in the product distribution process, allowing consumers to consume nutritious beverages.

Claims (8)

The process of washing tart cherries; The process of increasing the active ingredient 4-5 times by steaming the washed tart cherry twice; Ultrasonic treatment when the steam treatment is completed; Removing the skin and seeds of the sonicated tart cherry; The process of obtaining only the flesh of the tart cherry from which the skin and seeds have been removed; The process of juicing the tart cherry flesh using a juicer equipped with a twin screw screw; Extracting for 2 to 4 hours by adding 300 mL of a solvent having a pH of 2 to 10 per 100 g of the solid content generated in the juicing step; When the extraction is completed, filtering under reduced pressure to obtain an insoluble matter; Neutralizing the insolubles by immersing them in lemon extract; Washing the neutralized insoluble matter with distilled water; Drying the washed insoluble matter; Pulverizing the dried insoluble matter to a particle size of 380 to 400 mesh to extract dietary fiber of tart cherry; Mixing the dietary fiber of the tart cherry in the step of extracting the dietary fiber of the tart cherry to the juice of the juice; It is prepared through a post-treatment process of drying and concentrating the mixture in the mixing step,
It contains 135-140 ppm serotonin, 5,900-8,400 ppm melatonin, 640-800 ppm beta-carotene, and 2,500-4,000 ppm of dietary fiber derived from tart cherry, improving sleep quality and relieving inflammation. delete delete delete Washing tart cherries;
Steaming the washed tart cherry twice to increase the active ingredient by 4 to 5 times;
Ultrasonicating when the steam treatment is completed;
Removing the skin and seeds of the sonicated tart cherry;
Obtaining only the flesh of the tart cherry from which the skin and seeds have been removed;
Juicing the tart cherry pulp using a juicer equipped with a twin screw;
Extracting for 2 to 4 hours by adding 300 mL of a solvent having a pH of 2 to 10 per 100 g of the solid content generated in the juicing step;
When the extraction is completed, filtering under reduced pressure to obtain an insoluble matter;
Neutralizing the insolubles by immersing them in lemon extract;
Washing the neutralized insoluble matter with distilled water;
Drying the washed insoluble matter;
Pulverizing the dried insoluble matter to a particle size of 380 to 400 mesh to extract dietary fiber of tart cherry;
While mixing the dietary fiber of the tart cherry in the step of extracting the dietary fiber of the tart cherry in the juice of the juice, serotonin 135 to 140 ppm, melatonin 5,900 to 8,400 ppm, beta carotene 640 to 800 ppm, derived from tart cherry Containing 2,500-4,000 ppm of dietary fiber;
And a post-treatment step of drying and concentrating the mixture in the mixing step. delete delete delete

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