KR102450640B1 - Manufacturing method of beet juice with added functional ingredients - Google Patents

Abstract

The present invention relates to a method for producing beet juice to which functional ingredients are added, and is easy to consume, highly palatable, easy to absorb into the body, and has excellent effects on blood pressure control. The functional ingredients can be selected from a group consisting of coenzyme Q10, a ginkgo leaf extract, a red ginseng extract, a Houttuynia cordata extract, a Zingiber officinale extract, a Pyrrosia hastate extract, an Angelica czernaevia extract, and mixtures thereof.

Description

Manufacturing method of beet juice with added functional ingredients {Manufacturing method of beet juice with added functional ingredients}

The present invention relates to a method for producing beet juice to which functional raw materials are added.

Beets, also called red radishes, have a crunchy texture and rich nutrients. The red pigment of beets contains betaine, which inhibits cell damage and acts as an antioxidant to prevent cancer and relieve inflammation.

Beetroot cultivation began in earnest in Germany in the 16th century and originated in Sicily, the Mediterranean Sea. Also called red radish, the leaves of beetroot are similar to red beetroot, but the red roots are similar to Korean fortified turnips.

It is also called geungongchae (根恭菜), iris chae (紅菜頭), and flame chae (火焰菜). It is native to southern Europe. The main stem grows to about 1 m and has many branches. The leaves from the root are egg-shaped or oval, thick and soft. The leaves from the stem are long oval or lanceolate and have a pointed tip. The leaves are light green to somewhat reddish green, and the surface is very glossy.

Flowers bloom in June, yellowish green, hanging on the forearm, and the whole is in a panicle. The inflorescence is divided into 5 parts, and after the flower fades, it wraps the fruit. There are 5 stamens and 2-3 styles. The fruit is a bumpy stomach that looks like a spinach seed, and is contained in a long flower stalk and inflorescence. It usually contains 1 to 5 seeds, which are wrapped in hard fruit and blood.

Radish is usually used as a root vegetable, but the leaves are also highly edible. The roots have good storage properties and can be eaten all year round, but the season is from autumn to early winter.

It goes well with citrus fruits such as oranges, grapefruits, limes, and lemons, and is often used in salad dressings. It also goes well with herbs such as chives, mint, and teragon, and vegetables such as spinach, endive, onions, and shallots. Yes, it is used for a variety of purposes, such as salads.

Beets contain a pigment called betaine, which inhibits cell damage and has 8 times the antioxidant action of tomatoes, preventing cancers such as lung cancer and pneumonia, and relieving inflammation.

8% of beets are composed of chlorine, and this chlorine component cleanses the liver and is effective for bone formation and infant development. It also contains a large amount of iron and vitamins, which helps in the production of red blood cells and is known to be good for menstrual disorders or menopausal women by washing the blood cleanly. In addition, it prevents gastric damage and protects the gastric mucosa.

In recent years, many studies have been conducted on the materials of various natural ingredients, and the demand for foods using them is also steadily increasing.

Among foods using these natural ingredients, juice extracted from fruits or vegetables is called fruit and vegetable juice or fruit juice.

In particular, in the process of manufacturing or processing and distributing fruit and vegetable juice, nutrient components of fruit and vegetable juice are destroyed by purified water and oxygen in the air, and there is a problem in that preference is lowered due to deterioration of taste and flavor.

As described above, it is necessary to prevent the problem of lowering preference due to the destruction of nutrients, which can be called the problems of fruit and vegetable juice, and the deterioration of taste and flavor, and the development of functional beet juice.

Korean Patent Registration 10-2136875 B1

An object of the present invention is to provide a method for producing beet juice to which a functional raw material is added.

Another object of the present invention is to provide a method for preparing beet juice, which is easy to ingest, has high taste, is easily absorbed into the body, and is added with functional raw materials capable of increasing blood pressure control effect.

In order to achieve the above object, the present invention provides a method for producing beet juice to which functional raw materials are added, the method comprising the steps of: 1) washing beets; 2) crushing the washed bits; 3) putting the crushed beets into a saccharification tank, and heating them with steam at 80 to 100° C. for 30 to 70 minutes; 4) inserting the steamed beets into a juicer and juicing; 5) sterilizing the juiced beet juice at 100 to 140°C; 6) cooling the sterilized beet juice to 30 to 60° C. to prepare beet juice; and 8) adding functional raw materials to the cooled beet juice.

The functional raw material may be selected from the group consisting of coenzyme Q10, ginkgo leaf extract, red ginseng extract, eoseongcho extract, ginger extract, hornwort extract, small leaf body extract, and mixtures thereof.

The beet juice may contain 7 to 14 parts by weight of the functional raw material based on 100 parts by weight of the beet juice.

The beet juice is based on 100 parts by weight of beet juice, coenzyme Q10 1 to 2 parts by weight, ginkgo leaf extract 1 to 2 parts by weight, red ginseng extract 1 to 2 parts by weight, eoseongcho extract 1 to 2 parts by weight, ginger extract 1 to 2 parts by weight Part, it may contain 1 to 2 parts by weight of the extract of the hornbeam and 1 to 2 parts by weight of the small leaf body extract.

Beet juice to which a functional raw material is added according to another embodiment of the present invention may be prepared by the above method.

The present invention is easy to ingest, has high taste, is easily absorbed into the body, and has excellent blood pressure control effect.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention. However, the present invention may be embodied in several different forms and is not limited to the embodiments described herein.

The present invention relates to a method for producing beet juice to which functional raw materials are added.

The beet (beet, Beta vulgaris) is a dicotyledonous plant and is a biennial herb of the family Myopodaceae, native to southern Europe, and its nutritional and health value is very excellent. It is also called the juice that heals the sick. The main stem grows to around 1m and is characterized by many branching, and contains a lot of natural minerals and vitamins such as niacin, lipid, potassium, calcium, iron, vitamin A, vitamin C, phosphorus, carotene, folic acid, and retinol. Red beet juice is related to human blood and its blood-forming properties, and because of its high content of folic acid and iron, beet juice creates and activates red blood cells and provides fresh oxygen to the body. In particular, lettuce is a good source of functional substances with antioxidant action, such as betalains, flavonoids, polyphenols, vitamins, and folic acid. In particular, betalain, a pigment material in the root of red beet, is composed of betacyanin, a red violet pigment, and betaxanthin, a yellow pigment. Betanine, the main substance of betalain, is composed of a phenolic group and a cyclic amine group with excellent electron donating ability.

The present invention relates to a method for producing beet juice, and an object of the present invention is to provide a method for preparing beet juice that is easy to ingest, has high taste, is easily absorbed into the body, and can improve blood pressure control effect.

Specifically, 1) washing the bits; 2) crushing the washed bits; 3) putting the crushed beets into a saccharification tank, and heating them with steam at 80 to 100° C. for 30 to 70 minutes; 4) inserting the steamed beets into a juicer and juicing; 5) sterilizing the juiced beet juice at 100 to 140°C; 6) cooling the sterilized beet juice to 30 to 60° C. to prepare beet juice; and 7) adding functional raw materials to the cooled beet juice.

Step 1) is a step of washing the bit. Beets are stored in cold storage after harvesting and prior to juicing. The low-temperature warehouse is a warehouse maintained at a temperature of 0 to 5° C., and is a step of storage within 1 to 4 weeks. After harvest, beets are ripened by a process of storage in a low-temperature warehouse, so that the taste and nutrients can be richer after being stored in a low-temperature warehouse compared to immediately after harvest.

In other words, storage in a low-temperature warehouse corresponds to the process for ripening the beets. As described above, the ripened beets are subjected to a washing process for juicing. It is possible to prevent impurities from being included in the juice extraction process by completely removing foreign substances included in the beets through the washing process.

Specifically, the beets are washed using a bulbous washer.

The washed beets are put into a crusher for juice to proceed with the crushing process.

The crushing process will be called a pre-process for facilitating the juice of the beets. When the beets are not crushed and put in their original form in the process of juicing using a juicer, they are not fully pressurized, so the amount of juice produced is different compared to after crushing.

That is, the crushing process is to increase the production yield of the juice process.

After performing the crushing process, the crushed bits are subjected to a steaming process.

The steaming process is a process of heating the bit by providing heated steam.

Nutrients contained in the beets may facilitate absorption when ingested by a heating process. As described above, when raw beets are eaten raw, the high molecular weight compounds contained in beets are not rapidly absorbed in the body. In order to prevent this problem, the high molecular compound contained in the beets can be decomposed through the steaming process, so that it can be quickly absorbed in the body.

In addition, some nutrients may be converted into more beneficial nutrients through the steaming process, and the taste may also be improved compared to before steaming. More specifically, when preparing beet juice into beet juice, when using steamed beets, compared to using unsteamed beets, the unique taste and flavor of beets are removed, thereby increasing the convenience of consumption.

The steaming process is to be heated for 30 to 70 minutes with steam of 80 to 100 ℃, preferably steamed for 50 minutes with steam of 90 ℃. When steaming with a temperature less than the above range, the effect of steaming does not appear due to too low a temperature, and when using high-temperature steam, nutrients may be destroyed. In addition, the steaming effect is insufficient even when steaming is less than the range of the steaming time, and the steaming effect is insufficient, and nutrients may be destroyed even when steaming exceeds the range of the time. Accordingly, in order to express the optimal effect through the steaming process, it is preferable to steam within the above temperature range and time range.

Thereafter, the juice process is performed.

In the juicing process, the steamed beets are put into a juicer and prepared into beet juice.

After the beet juice is prepared by the above process, filtration and sterilization processes are performed thereafter.

When the beet juice is prepared using a juicer, it is prepared in the form of juice, and in this case, the beet juice remaining after the extraction may be included. The remaining beets may provide discomfort when taken as a foreign substance when the juice is ingested, and thus only beet juice is prepared by completely removing it through a filtration process.

Thereafter, the sterilization process is to sterilize the juiced beet juice at 100 to 140°C, preferably at 120°C for about 1 minute. For long-term storage, it is necessary to remove the bacteria contained in the beet juice. The bacteria may multiply and cause harmful problems when stored for a long time. A sterilization process is performed to prevent such a problem and to enable long-term storage.

Thereafter, the beet juice lowered to 40° C. is mixed with functional raw materials.

The functional raw material may be selected from the group consisting of coenzyme Q10, ginkgo leaf extract, red ginseng extract, eoseongcho extract, ginger extract, hornwort extract, small leaf body extract, and mixtures thereof.

Preferably, it may include coenzyme Q10, ginkgo leaf extract, red ginseng extract, eoseongcho extract, ginger extract, and oxalolithiasis extract.

The coenzyme Q10 is a component with an antioxidant effect, and is used as a medicine as a treatment for heart disease and the like, and is widely used in cosmetics and health food. In particular, it is often taken together with various vitamin and mineral components as nutritional supplements.

Ginkgo biloba extract has been used for centuries in China to treat bronchial asthma and bronchitis, and in Western societies, including Germany and France, it has also been used in patients with peripheral blood disorders and cerebral insufficiency, resulting in good clinical results. Ginkgo biloba extract contains flavone glycosides such as quercetin, kaemferol, and isorhamnetin, which have been reported to have antioxidant and cytoprotective effects. In addition, the ginkgo leaf extract contains terpenes (heterosides) such as bilobalide, ginger A, ginger B, ginger C, and ginger J, thereby resulting in platelet activating (PAF). factor) and ADP, it has been reported to have an effect on the cardiovascular system, such as platelet aggregation inhibition and vasodilation. Furthermore, ginkgo leaf extract has anti-ischemic properties and is known as an antagonist of terminal benzodiapine receptors that induce anti-stress activity.

The red ginseng (紅衫, red ginseng) is a red ginseng prepared by steaming the root of ginseng, and the ginseng that can be used for the production of red ginseng is Panax, a perennial plant belonging to the genus Panax. ginseng), Panax quinquefolia, Panax notoginseng, Panax vietnamensis, Panax elegatior, Panax wangianus or Panax bifinlatifidus. bipinratifidus) and Panax angustifolium. Red ginseng contains a large amount of saponin, which is a dammarane-type triterpenoid saponin that hardly exists in other plant kingdoms. , Rg3, Rg1, Rh1, and the like. In the literature related to red ginseng, it has been reported that there are effects such as nourishing tonic, immune enhancing, blood sugar lowering, blood flow through inhibition of platelet aggregation, and memory improvement. , and antioxidant activity (Cha Jae-Young et al., 2009).

The Houttuynia cordata Thunb. Eoseongcho is called eoseongcho because it contains various essential oils and gives off a unique smell like fishy smell. Eoseongcho, belonging to the family Trifolium, is a perennial herb that blooms in May-July, and is mainly grown along the coasts of Jeollanam-do, Gyeongnam, Ulleungdo, and Jeju-do. In Japan, it is distributed nationwide and is the most widely used as a folk herbal method. According to the Food Analysis Table of the Rural Development Administration, Eoseongcho contains a large amount of protein (12.8%) in leaves and stems, and minerals are 25 times higher than rice, 10 times higher than brown rice, and 20 times higher in calcium and more than rice. There are also many B vitamins, which are rare in plants. Eoseongcho is also a medicinal herb used in folk medicine for gonorrhea, enteritis, urinary tract infection, pneumonia, and bronchitis.

Ginger (Zingiber official), a plant belonging to the genus Zingiberacea, has traditionally been used as a spice and food additive, as well as traditionally used as a herbal medicine. As a traditional medicine, ginger has been used to treat the common cold, cough, gastrointestinal stiffness, vomiting, dyspepsia, diarrhea, headache and pain.

The Pyrrosia hastata (Thunb. ex Houtt.) Ching) is an evergreen perennial plant that grows on the surface of a rock, 15 to 20 cm in height, the rhizome extends to the side, and the scales are blackish-brown, lanceolate or egg-lanceolate. Leaves are like spears with 3 to 5 parts, and the central lobe is the longest. The group of sporangia is arranged in 3 to 6 rows in an orderly manner between the main veins. Also called Seokwi, the leaves are collected and used as medicine.

The extract may be extracted using any one selected from the group consisting of water, lower alcohols having 1 to 6 carbon atoms, and mixtures thereof as an extraction solvent.

Specifically, pulverizing the dried sagebrush; leaching the pulverized product using an organic solvent; drying the sample after leaching; re-leaching the dried sample using an organic solvent; drying the sample after leaching; leaching with water; And, including the step of leaching, it is possible to obtain an extract from the hornbeam.

It may further comprise the step of performing fractionation using the organic solvent to extract the hornwort extract extracted using the organic solvent.

The method for preparing the extract may be a conventional extraction method in the art, such as an ultrasonic extraction method, a leaching method, and a reflux extraction method. Specifically, it may be an extract obtained by extracting a natural product from which foreign substances have been removed by washing and drying with water, an alcohol having 1 to 6 carbon atoms, or a mixed solvent thereof, or may be an extract extracted by sequentially applying the solvents to the sample.

The reflux extraction method is based on 100 mL of alcohol having 1 to 6 carbon atoms, 10 to 30 g of a pulverized product of a natural product, reflux time of 1 to 3 hours, and 50 to 100% alcohol having 1 to 6 carbon atoms. More specifically, based on 100 mL of an alcohol having 1 to 6 carbon atoms, 10 to 20 g of a pulverized product of a natural product, a reflux time of 1 to 2 hours, and 70 to 90% of an alcohol having 1 to 4 carbon atoms.

The leaching method is 15 to 30° C. for 24 to 72 hours and 50 to 100% alcohol having 1 to 6 carbon atoms. More specifically, 20 to 25° C. for 30 to 54 hours and 70 to 80% of an alcohol having 1 to 6 carbon atoms.

The ultrasonic extraction method is 30 to 50 ℃, for 0.5 to 2.5 hours, and 50 to 100% by alcohol having 1 to 6 carbon atoms. Specifically, 40 to 50° C., for 1 to 2.5 hours, and 70 to 80% of an alcohol having 1 to 6 carbon atoms.

The extraction solvent may be used in an amount of 2 to 50 times, more specifically, 2 to 20 times, based on the weight of the sample. For extraction, the sample may be left for 1 to 72 hours for leaching in the extraction solvent, and more specifically, for 24 to 48 hours.

After extraction, the extract may be fractionated by sequentially applying a fresh fractionation solvent. The fractionation solvent used for fractionation is any one or more selected from the group consisting of water, hexane, butanol, ethyl acetic acid, ethyl acetate, methylene chloride and mixtures thereof, preferably ethyl acetate or methylene chloride.

After obtaining the extract or fraction, a method such as concentration or freeze-drying may be additionally used.

The beet juice may contain 7 to 14 parts by weight of the functional raw material based on 100 parts by weight of the beet juice.

More specifically, the beet juice is based on 100 parts by weight of beet juice, coenzyme Q10 1 to 2 parts by weight, ginkgo leaf extract 1 to 2 parts by weight, red ginseng extract 1 to 2 parts by weight, eoseongcho extract 1 to 2 parts by weight, ginger extract It may contain 1 to 2 parts by weight, 1 to 2 parts by weight of the hornbeam extract, and 1 to 2 parts by weight of the small leaf body extract. When used by mixing within the above range, it is possible to provide beet juice with excellent weight control effect, excellent taste, and excellent body absorption.

Beet juice according to another embodiment of the present invention may be prepared by the above manufacturing method.

Preparation Example 1

Preparation of Ginkgo Leaf Extract

로 식혀주었다.400 g of water was heated to boil at 96 to 100 °C. After that, 50 g of washed ginkgo leaves were put in a net, put in the boiled water, and boiled for 30 minutes to prepare a ginkgo leaf extract. To maintain the unique flavor of ginkgo leaves, the temperature was maintained at 96 to 100° C. for 30 minutes. The green tea extract prepared above was heated to 85 °C.

cooled with

Preparation of other extracts

Red ginseng, eoseongcho, ginger, and sagebrush extract were prepared in the same manner as in the preparation method of the ginkgo leaf extract, red ginseng extract, eoseongcho extract, ginger extract, and sauerkraut extract.

Preparation 2

Preparation of beet juice

Beets were stored for 1 to 2 weeks in a 0-5° C. low temperature warehouse after harvesting and before squeezing. The beets were then washed with a bulb washer.

The washed bits were put into a crusher through a conveyor after washing the bulbs. The bits were crushed, put into a saccharification tank, heated at 90 degrees with steam, and steamed for 50 minutes.

The steamed beets were juiced through a juicer.

The beets were juiced in a juicer, filtered, and then transferred to a sterilizer. The juiced beet juice was sterilized at 120°C for 1 minute, and then the temperature was lowered to 40°C again through a pipe, and then transferred to a packaging machine.

Coenzyme Q10, ginkgo biloba extract, red ginseng extract, eoseongcho extract, ginger extract, and hornwort extract were mixed as functional raw materials in the transport process through the pipe. Then, it was packaged in a pouch.

The content ranges of the components of the beet juice are shown in Table 1 below.

Example 1 Example 2 Example 3 Example 4 Example 5 beat 100 100 100 100 100 Coenzyme Q10 0.5 One 1.5 2 3 ginkgo leaves 0.5 One 1.5 2 3 red ginseng 0.5 One 1.5 2 3 Eoseongcho 0.5 One 1.5 2 3 ginger 0.5 One 1.5 2 3 ox horn stone 0.5 One 1.5 2 3

(unit parts by weight)

Comparative Example 1

Beet juice was prepared in the same manner as in Example 3, except that beet juice was prepared by squeezing the beets without steaming during the preparation of beet juice.

Experimental Example 1

Preference evaluation

The juices of Examples 1 to 5 and Comparative Example 1 were ingested at 3 pm every day for 10 adult men and women for 5 days, and taste, aroma, and overall preference were evaluated on a scale of 1 to 5 points.

The evaluation results are shown in Table 2 below.

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 taste 3 4 5 4 3 One incense 2 4 5 4 2 One Comprehensive symbol map 2 4 5 4 3 One

According to the experimental results, it was confirmed that Examples 2 to 4 exhibited very excellent evaluation in taste, aroma, and overall preference.

Comparative Example 1, in which beets were not steamed, was evaluated as having a relatively low taste and corresponding to a low preference juice.

Experimental Example 2

blood pressure control effect

To measure the blood pressure control effect, angiotensin I-converting enzyme (ACE) inhibitory activity was measured. Angiotensin I-converting enzyme (ACE) inhibitory activity was measured according to the method of Cushman and Cheung (1971).

After adding 50 μl of 25 mU/ml ACE enzyme solution to 50 μl of a hydrolyzate of the compositions of Examples 1 to 5 in 0.1 M sodium borate buffer (pH 8.3) containing 300 mM NaCl, respectively, 37° C. was incubated for 10 min.

After adding 100 μl of 25 mM HHL solution as a substrate and reacting at 37° C. for 1 hour, 0.25 ml of 1N HCl solution was added and stirred with a test tube mixer to stop the reaction. To the resulting reaction solution, 0.5 ml of ethyl acetate was added, stirred, and centrifuged at 4,000 rpm for 10 minutes, and 0.2 ml of the supernatant, the ethyl acetate layer, was collected.

The aliquot was completely dried under reduced pressure, dissolved by adding 1 ml of distilled water, and then the absorbance was measured at 228 nm to measure the angiotensin I-converting enzyme inhibitory effect of the hydrolyzate by concentration. Calculate the concentration required to inhibit 50% of the IC50 value. (mg/ml).

The experimental results are shown in Table 3.

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 IC50 value 1.021mg/ml 2.047 mg/ml 2.226mg/ml 2.125mg/ml 1.126 mg/ml 1.011mg/ml

According to the experimental results, in Examples 2 to 4, it was confirmed that the superior angiotensin I-converting enzyme inhibitory effect was higher than that of other Examples and Comparative Examples.

Although the preferred embodiment of the present invention has been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention as defined in the following claims are also provided. is within the scope of the

Claims (5)

1) washing the bits;
2) crushing the washed bits;
3) the crushed beets are put in a saccharification tank, and steamed by heating for 30 to 70 minutes with steam at 80 to 100°C;
4) inserting the steamed beets into a juicer and juicing;
5) sterilizing the juiced beet juice at 100 to 140°C;
7) cooling the sterilized beet juice to 30 to 60° C. to prepare beet juice; and
8) adding functional raw materials to the cooled beet juice;
The beet juice is, with respect to 100 parts by weight of beet juice, 1 to 2 parts by weight of coenzyme Q10 as a functional raw material, 1 to 2 parts by weight of ginkgo leaf extract, 1 to 2 parts by weight of red ginseng extract, 1 to 2 parts by weight of Eoseongcho extract, ginger extract 1 To 2 parts by weight, 1 to 2 parts by weight of the hornetae extract, and 1 to 2 parts by weight of the small leaf body extract.
delete delete delete A beet juice to which a functional raw material produced by the method for producing beet juice according to claim 1 is added.