KR102581820B1 - Method of manufacturing organic pumkin juice having low temperature pumkin extract and arginine - Google Patents

Abstract

Organic pumpkin juice containing a low-temperature pumpkin extract and arginine and a method for manufacturing the same are disclosed. Organic pumpkin juice according to an embodiment of the present invention contains, based on 100 parts by weight of an organic pumpkin extract, 1 to 5 parts by weight of organic apple concentrate, 1 to 3 parts by weight of organic citric acid, 1 to 10 parts by weight of L-arginine, 0.001 to 0.01 part by weight of sucralose, and 0.01 to 0.05 part by weight of flavoring, and the content of the organic pumpkin extract, the organic apple concentrate, and the organic citric acid is 95 wt% or more based on the total weight.

Description

Method for producing organic pumpkin juice containing low-temperature pumpkin extract and arginine {METHOD OF MANUFACTURING ORGANIC PUMKIN JUICE HAVING LOW TEMPERATURE PUMKIN EXTRACT AND ARGININE}

The present invention relates to organic pumpkin juice and a method for producing the same, and more specifically, to a low-temperature pumpkin extract and arginine, wherein the total content of organic pumpkin extract, organic apple concentrate and organic citric acid is 95% by weight or more based on the total weight. It relates to organic pumpkin juice with a sugar content of 19.3 brix and an acidity of pH 4.6 and a method for producing the same.

Pumpkin is a climbing annual plant of the cucurbit family, and unlike other agricultural products, it can be grown without pesticides and without pollution. Pumpkin has the highest starch content among fruits and vegetables, and has the highest calorie content after potatoes, sweet potatoes, and beans, so it is often grown as a substitute during wartime.

Usually used for cooking, aged pumpkin contains a large amount of vitamin A and also contains vitamins B and C, making it a very important source of vitamins. Old pumpkin is effective in reducing swelling and helps to promote diuresis by suppressing the secretion of antidiuretic hormone. Because of this efficacy, it has been widely used to reduce swelling in mothers after childbirth, and is also used in patients suffering from edema due to kidney failure.

In addition, pumpkin contains a lot of salts that have a positive effect on the blood, such as copper, phosphorus, and iron, so it is widely used as a food to prevent anemia and arteriosclerosis. It also contains substances that activate intestinal function, such as carotene and vitamins B and C. are included.

Patent Document 1: Republic of Korea Patent Publication No. 10-1036355

One object of the present invention is to provide organic pumpkin juice in which the total content of organic pumpkin extract, organic apple concentrate and organic citric acid is 95% by weight or more based on the total weight, and has a sugar content of 19.3 brix and an acidity of pH 4.6.

However, the technical problem to be achieved by the present invention is not limited to the problems mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.

According to one embodiment of the present invention, based on 100 parts by weight of organic pumpkin extract, 1 to 5 parts by weight of organic apple concentrate, 1 to 3 parts by weight of organic citric acid, 1 to 10 parts by weight of L-arginine, and 0.001 to 0.01 parts by weight. Organic pumpkin juice is provided, which includes sucralose and 0.01 to 0.05 parts by weight of flavoring, and has a content of the organic pumpkin extract, the organic apple concentrate, and the organic citric acid of 95% by weight or more based on the total weight.

In the present invention, organic pumpkin juice is provided, which is characterized in that the organic pumpkin juice has an acidity of pH 4.6.

In the present invention, the organic pumpkin juice is provided, which is characterized in that the organic pumpkin juice has a sugar content of 19.3 brix. In the present invention, the organic pumpkin is washed and cut into pieces and mixed at a temperature of 50 to 70 degrees for 6 to 24 hours. Obtaining an organic pumpkin extract by treating it at a pressure of 2,000 MPa, mixing 1 to 5 parts by weight of organic apple concentrate with respect to 100 parts by weight of the organic pumpkin extract, mixing the organic pumpkin extract and the organic apple concentrate mixture with 15 to 15 parts by weight. A primary ripening step of low-temperature fermentation at a temperature of 20 degrees for 6 to 24 hours, a secondary ripening step of low-temperature fermentation of the organic pumpkin extract and the organic apple concentrate mixture for 12 to 72 hours at a temperature of 0 to 5 degrees, and steps 1 to 3. Parts by weight of organic citric acid, 1 to 10 parts by weight of L-arginine, 0.001 to 0.01 parts by weight of sucralose, and 0.01 to 0.05 parts by weight of flavoring, comprising mixing the organic pumpkin extract, the organic apple concentrate and the organic citric acid. A method for producing organic pumpkin juice with a content of 95% by weight or more based on the total weight is provided.

In the present invention, the organic apple concentrate is prepared by washing and cutting organic apples, boiling them in boiling water, and then squeezing them at low temperature to produce an organic apple concentrate to have a sugar content of 40 brix or more. do.

In the present invention, a method for producing organic pumpkin juice is provided, characterized in that the organic apple is added to the organic apple concentrate, boiled down, and then squeezed at low temperature to produce a sugar content of 50 brix or more.

According to another embodiment of the present invention, organic pumpkin juice produced by the method for producing organic pumpkin juice is provided.

The organic pumpkin juice provided by the present invention has a total content of organic pumpkin extract, organic apple concentrate, and organic citric acid of 95% by weight or more based on the total weight, has a sugar content of 19.3 brix and an acidity of pH 4.6, and can be extracted through low-temperature pumpkin extraction and low-temperature extraction. It has the effect of improving active ingredients and flavor through the aging process.

In addition, the organic pumpkin juice provided in the present invention has the effect of relieving swelling in the body by facilitating blood circulation through blood vessel dilatation and expansion.

However, it is not limited to the above-described effects, and should be understood to include all effects that can be inferred from the configuration of the invention described in the detailed description or claims.

Figure 1 is a diagram illustrating a method for producing organic pumpkin juice containing low-temperature pumpkin extract and arginine according to one embodiment of the present invention.

Hereinafter, the present invention will be described in detail through examples to aid understanding. However, the following examples only illustrate the content of the present invention, and the scope of the present invention is not limited to the following examples. Examples of the present invention are provided to more completely explain the present invention to those skilled in the art. The present invention is not limited to the embodiments presented herein and may be embodied in other forms.

In the present invention, the term "extracted material" or "extract" refers to an extract obtained by extraction treatment, a diluted or concentrated liquid of the extract, a dried product obtained by drying the extract, a crude product or purified product of the extract, or a mixture thereof. etc., includes the extract itself and all formulations of the extract that can be formed using the extract.

In the present invention, drying of the extract can be done by a known method as long as useful components from the collected natural material are not destroyed, for example, by natural drying in the shade. In addition, crushing or pulverization can be performed to a degree that the useful components of the plant can be sufficiently extracted during the subsequent extraction process. The drying and crushing or pulverizing processes can be performed in reverse order or repeatedly as needed.

In the extraction of the present invention, the extraction method is not particularly limited, and extraction may be performed according to a method commonly used in the art. Non-limiting examples of the extraction method include hot water extraction, ultrasonic extraction, filtration, and reflux extraction, which may be performed alone or by combining two or more methods.

The type of extraction solvent used to extract natural substances in the present invention is not particularly limited, and any solvent known in the art can be used. In the present invention, the extract can be obtained by extraction with water, C1 to C4 lower alcohol, or a mixed solvent thereof. Additionally, non-limiting examples of the extraction solvent include water; C1 to C4 lower alcohols such as methanol, ethanol, propyl alcohol, and butyl alcohol; Polyhydric alcohols such as glycerin, butylene glycol, and propylene glycol; and hydrocarbon solvents such as methyl acetate, ethyl acetate, acetone, benzene, hexane, diethyl ether, and dichloromethane; Or a mixture thereof can be used. Specifically, water, lower alcohol, 1,3-butylene glycol, and ethyl acetate can be used alone or in a mixture of two or more.

As used in the present invention, the term “compound” refers to a result obtained by performing fractionation to separate a specific component or specific group of components from a mixture containing various various components.

The separation method for obtaining the above compound in the present invention is not particularly limited and may be performed according to methods commonly used in the art. A non-limiting example of the separation method may be a method of obtaining a compound from a natural substance extract by treating it with a predetermined solvent.

The organic pumpkin juice of the present invention contains 1 to 5 parts by weight of organic apple concentrate, 1 to 3 parts by weight of organic citric acid, 1 to 10 parts by weight of L-arginine, and 0.001 to 0.01 parts by weight of sucralose, based on 100 parts by weight of organic pumpkin extract. and 0.01 to 0.05 parts by weight of fragrance, and the content of the organic pumpkin extract, the organic apple concentrate, and the organic citric acid is 95% by weight or more based on the total weight.

Figure 1 is a diagram illustrating a method for producing organic pumpkin juice containing low-temperature pumpkin extract and arginine according to one embodiment of the present invention.

Referring to Figure 1, the method for producing organic pumpkin juice according to an embodiment of the present invention includes obtaining organic pumpkin extract (S100), mixing organic apple concentrate (S200), and first ripening step (S300). , a secondary ripening step (S400) and a step of mixing organic citric acid, L-arginine, sucralose, and flavoring (S400).

In the step of obtaining organic pumpkin extract (S100), organic pumpkin is washed and chopped and treated at a temperature of 50 to 70 degrees and a pressure of 1,000 to 2,000 MPa for 6 to 24 hours.

Pumpkin is a climbing annual plant of the cucurbit family and is a food rich in carbohydrates, proteins, fats, carotene, a precursor to vitamin C and vitamin A, minerals, dietary fiber, starch, sucrose, and glucose.

In particular, pumpkin suppresses the secretion of antidiuretic hormone to facilitate diuretic action and has an excellent effect in reducing swelling, so it has been widely used to reduce swelling in mothers after childbirth. It is also beneficial to patients suffering from edema due to kidney problems. It is known that

In addition, pumpkin contains many components that have a positive effect on the blood, such as copper, phosphorus, iron, and carotene, so it not only prevents anemia and arteriosclerosis and activates intestinal function, but also has excellent effects on diabetes, night blindness, and corneal dryness. It is known to prevent constipation by improving excretion function and is excellent for coughing and asthma, which are bronchial diseases.

The step of obtaining organic pumpkin extract (S100) may include a pumpkin washing step, a pumpkin peeling step, a pumpkin cutting step, a pumpkin crushing step, and a pumpkin juice extraction step.

의 세척수가 저장된 세척조에 30 내지 60 분간 침지시켜 호박 표면의 이물질을 불린 다음, 작업자가 세척수단을 이용해 호박 표면의 이물질을 세척하여 제거한다. 이때, 세척수단은 브러시를 사용하는 것이 바람직할 것이나 이에 한정되는 것은 아니다.In the pumpkin washing step, the harvested pumpkin is washed for 20 to 25 minutes in order to remove and wash foreign substances on the surface of the harvested organic pumpkin.

The foreign matter on the surface of the pumpkin is soaked by immersing it in a washing tank containing washing water for 30 to 60 minutes, and then the worker uses a washing means to wash and remove the foreign matter on the surface of the pumpkin. At this time, it is preferable to use a brush as a cleaning means, but it is not limited thereto.

In the pumpkin peeling step, the worker uses a peeling tool to remove the peel from the surface of the washed pumpkin. As described above, the extraction time can be shortened during the pumpkin juice extraction process by removing the pumpkin peel.

In the pumpkin cutting step, in order to cut the washed pumpkin into predetermined sizes, the washed pumpkin can be put into a shredder and cut into pieces with a width of 3 to 5 cm and a thickness of 3 to 5 cm. As described above, by cutting pumpkin into predetermined sizes using a shredder, the extraction efficiency of pumpkin juice is greatly improved when extracting pumpkin juice.

Meanwhile, it is desirable to separate and remove the pumpkin seeds exposed in the pumpkin cutting step from the chopped pumpkin flesh.

In the pumpkin grinding step, pumpkin cut into pieces of a predetermined size can be put into a grinder and the pumpkin can be crushed into pieces of 0.5 to 1 cm in size. For example, if the size of the pumpkin grinding particles is less than 0.5 cm, the pumpkin grinding particles are easily crushed before the pumpkin juice is extracted in the pumpkin juice extraction step, reducing juice extraction efficiency, and if it is larger than 1 cm, the pumpkin juice extraction time is delayed. do.

In the pumpkin juice extraction step, in order to extract pumpkin juice by applying heat and pressure to the pulverized pumpkin, the pulverized pumpkin and purified water are put into a heat pressure extractor at a weight ratio of 6:4, and the pumpkin juice is extracted at 1,000 degrees Celsius for 6 to 24 hours at a temperature of 50 to 70 degrees. Pumpkin juice is extracted by treatment at a pressure of 2,000 MPa.

At this time, if the weight ratio of purified water is higher than 4 in the weight ratio of pulverized pumpkin and purified water, the concentration of pumpkin juice becomes too diluted and the taste and efficacy are reduced, and if the weight ratio of purified water is lower than 4, the extraction efficiency of pumpkin juice is reduced.

The pumpkin juice is extracted through low-temperature extraction, and the extract is obtained by extracting finely chopped or pulverized pumpkin at low temperature. Through this low-temperature extraction, the active ingredients in pumpkin can be extracted as much as possible. If the temperature is outside the above range, the active ingredients may be lost or denatured.

At this time, the extracted pumpkin juice is in the form of an opaque and cloudy suspension in which solids such as residue are mixed with the liquid. Therefore, the solid content immersed in the bottom is separated and removed, and the solid content in the extracted pumpkin juice is removed by filtering it again through a strainer.

In the step of mixing the organic apple concentrate (S200), 1 to 5 parts by weight of the organic apple concentrate is mixed with respect to 100 parts by weight of the organic pumpkin extract.

In the present invention, the organic apple concentrate may be prepared by washing and cutting organic apples, boiling them in boiling water, and then squeezing them at low temperature to have a sugar content of 40 brix or more.

In addition, in order to increase the sweetness of the organic apple concentrate, the organic apples are additionally added to the organic apple concentrate, boiled down, and then squeezed at low temperature to produce the organic pumpkin juice to have a sugar content of 50 brix or more. This is provided.

In addition, in order to further increase the sweetness of the organic apple concentrate, a boiling process may be performed repeatedly by adding additional organic apples to the organic apple concentrate, and other additives such as sugar may be added. Accordingly, the organic apple concentrate can be manufactured to have a sugar content of 60 brix or more.

In one embodiment of the present invention, the organic pumpkin extract and the organic apple concentrate mixture may undergo primary and secondary maturation steps to improve the flavor. In addition, through this low-temperature aging process, the sweetness of the organic pumpkin extract and the organic apple concentrate mixture can be increased. Specifically, it has a sugar content of 10 to 15 brix before low-temperature aging, but 17 brix or more after the second stage of low-temperature aging. It can have a sugar content of 19 brix or more.

For example, in the first ripening step (S300), the mixture of the organic pumpkin extract and the organic apple concentrate is low-temperature fermented at a temperature of 15 to 20 degrees for 6 to 24 hours.

For example, in the second ripening step (S400), the mixture of the organic pumpkin extract and the organic apple concentrate is low-temperature fermented at a temperature of 0 to 5 degrees for 12 to 72 hours.

The step (S400) of mixing organic citric acid, L-arginine, sucralose, and fragrance is 1 to 3 parts by weight of organic citric acid, 1 to 10 parts by weight of L-arginine, 0.001 to 0.01 parts by weight of sucralose, and 0.01 to 0.05 parts by weight of fragrance. Mix. Preferably, 2 to 3 parts by weight of organic citric acid, 4 to 7 parts by weight of L-arginine, 0.004 to 0.006 parts by weight of sucralose and 0.03 to 0.05 parts by weight of fragrance are mixed.

The organic citric acid is contained in large quantities in natural citrus juice, and is a substance obtained by fermentation of sugar, sugar, starch, and glucose. It is a colorless, transparent particle that gives off a strong sour taste and is generally an additive used in making beverages or fruit-related processed foods. As, it is preferably contained in about 1 to 3 parts by weight.

The L-Arginine is one of the amino acids that make up protein and belongs to the protein protamine present in fish sperm. As a semi-essential amino acid required for the growth of children and animals, it has been reported that ingestion of L-arginine promotes the secretion of glucagon, which directly accelerates the decomposition of fat tissue in the human body (Kalkhoff RK, et al ., N Engl J Med 289: 465-467). The main function of L-arginine is to relax arteries through dilatation and dilatation of blood vessels, thereby facilitating blood flow, and is therefore used as a functional agent to relieve swelling. The L-arginine is preferably contained in an amount of 1 to 10 parts by weight.

The sucralose is manufactured from sugar and is a synthetic sweetener that is 600 times sweeter than sugar. The sucralose is preferably contained in an amount of 0.001 to 0.01 parts by weight.

The flavoring is added to improve the flavor of pumpkin juice, and in the present invention, it is preferable to include 0.01 to 0.05 parts by weight of lemon flavoring.

The organic pumpkin juice prepared accordingly contains more than 95% by weight of the organic pumpkin extract, organic apple concentrate, and organic citric acid based on the total weight.

In the present invention, a method for producing organic pumpkin juice is provided, wherein the organic pumpkin juice has an acidity of pH 4.6.

In the present invention, a method for producing organic pumpkin juice is provided, wherein the organic pumpkin juice has a sugar content of 19.3 brix.

According to one embodiment of the present invention, the organic pumpkin juice may be a health functional food composition containing it.

The health functional food may be formulated with one selected from the group consisting of tablets, pills, powders, granules, powders, capsules, and liquid formulations, further including one or more of carriers, diluents, excipients, and additives. Foods to which the above acteoside or its foodologically acceptable salt can be added include various foods, powders, granules, tablets, capsules, syrups, beverages, gum, tea, vitamin complexes, nutritional supplements, health functional foods, and Food additives, etc.

Additives that may be further included in the health functional food include natural carbohydrates, flavors, nutrients, vitamins, minerals (electrolytes), flavors (synthetic flavors, natural flavors, etc.), colorants, fillers (cheese, chocolate, etc.) , pactic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, antioxidants, glycerin, alcohol, carbonating agents and pulp. there is.

Examples of such natural carbohydrates include monosaccharides such as glucose, fructose, etc.; Disaccharides such as maltose, sucrose, etc.; and polysaccharides, such as common sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As the flavoring agent, natural flavoring agents (thaumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. In addition, various Nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavors, colorants and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, It may contain pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated drinks, etc. In addition, the health functional food may contain pulp for the production of natural fruit juice and vegetable drinks. These ingredients can be used independently or in combination.

Specific examples of the carriers, excipients, diluents and additives include, but are not limited to, lactose, dextrose, sucrose, sorbitol, mannitol, erythritol, starch, gum acacia, calcium phosphate, alginate, gelatin, calcium phosphate, calcium. Silicates, microcrystalline cellulose, polyvinylpyrrolidone, cellulose, polyvinylpyrrolidone, methylcellulose, water, sugar syrup, methylcellulose, methyl hydroxy benzoate, propylhydroxy benzoate, talc, magnesium stearate. It is preferred that at least one selected from the group consisting of mineral oil is used.

When formulating the health functional food, it is prepared using diluents or excipients such as commonly used fillers, extenders, binders, wetting agents, disintegrants, and surfactants.

In the foregoing, exemplary embodiments of the present invention have been described, but the present invention is not limited thereto, and those skilled in the art will understand the scope without departing from the concept and scope of the following claims. You will be able to understand that various changes and modifications are possible.

Claims (6)

Obtaining a low-temperature extracted organic pumpkin extract by washing and chopping organic pumpkin and treating it at a temperature of 50 to 70°C and a pressure of 1,000 to 2,000 MPa for 6 to 24 hours;
Mixing 1 to 5 parts by weight of organic apple concentrate with 100 parts by weight of the low-temperature extracted organic pumpkin extract;
A first ripening step of low-temperature fermentation of the low-temperature extracted organic pumpkin extract and the organic apple concentrate mixture at a temperature of 15 to 20° C. for 6 to 24 hours;
A secondary ripening step of low-temperature fermentation of the low-temperature extracted organic pumpkin extract and the organic apple concentrate mixture at a temperature of 0 to 5° C. for 12 to 72 hours; and
A step of mixing 1 to 3 parts by weight of organic citric acid, 1 to 10 parts by weight of L-arginine, 0.001 to 0.01 parts by weight of sucralose, and 0.01 to 0.05 parts by weight of flavoring,
A method for producing organic pumpkin juice, wherein the content of the organic pumpkin extract, the organic apple concentrate, and the organic citric acid is 95% by weight or more based on the total weight. According to paragraph 1,
The organic apple concentrate is a method of producing organic pumpkin juice, characterized in that the organic apple concentrate is prepared by washing and cutting organic apples, boiling them in boiling water, and then squeezing them at low temperature to have a sugar content of 40 brix or more. According to paragraph 2,
A method of producing organic pumpkin juice, characterized in that the organic apple is added to the organic apple concentrate, boiled down, and then squeezed at low temperature to have a sugar content of 50 brix or more. delete delete delete

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