KR102630382B1 - Method of manufacturing extraction liquid of pear and balloonflower root - Google Patents

Abstract

The present invention includes a first washing step of washing pears with shells that have not been crushed; Perforating the surface of the washed pear, injecting fermented seaweed broth, and maturing at room temperature for 1 to 4 days; A first extraction step of extracting pear juice by placing the aged pear in an extraction device and heating it using a non-contact heating source at 80° C. or lower for at least 8 hours; A second washing step of washing uncrushed bellflower root and dried scrub brush; An enzyme addition step of adding a digestion promoting enzyme to the extraction device; Without removing the pear remaining after the first extraction step, the washed bellflower root and dried scrubber are placed in the extraction device in succession and heated by a non-contact heating source below 80° C. for at least 8 hours to extract pear juice. Second extraction step; A mixing and stirring step of mixing and stirring the extracts generated in the first extraction step and the second extraction step; A filtration step of filtering the extract; A sterilization step of sterilizing the filtered extract; And a packaging and cooling step of packaging the sterilized extract and cooling the packaged extract.

Description

Method of manufacturing bellflower pear juice extract {METHOD OF MANUFACTURING EXTRACTION LIQUID OF PEAR AND BALLOONFLOWER ROOT}

The present invention relates to fruit juice extraction technology. Specifically, it improves the conventional direct heating method and further enables mass production by maximizing thermal efficiency even under relatively low-temperature heating conditions. Furthermore, the produced extract has excellent flavor and diet characteristics. This is about extraction technology for bellflower pear juice.

In Korea, there is a developed culture of traditionally consuming the juice of various plants and fruits, or consuming hot water extracts such as herbal medicine. Recently, a variety of new functional drinks containing various plant extracts have been released. For example, pear juice is explained as follows.

Conventional pear juice is produced by directly heating and squeezing, or by hot water extraction, etc., and in the process of producing such pear juice, pears are usually cut into pieces or crushed to maximize the juice effect.

However, the conventional pear juice production method has the problem of losing the inherent natural taste of pear juice and not being easy to mass-produce because it involves various crushing steps or uses a direct heating method.

The present invention was conceived in recognition of these conventional problems, as well as to enhance the natural taste of the juice and improve extraction efficiency and hygiene. The present invention provides a method of developing bellflower pear juice extract that has excellent process efficiency and can be extracted in large quantities. The purpose is to provide a manufacturing method.

A method for producing bellflower pear juice according to an embodiment of the present invention includes a first washing step of washing uncrushed pears including peels; Perforating the surface of the washed pear, injecting fermented seaweed broth, and maturing at room temperature for 1 to 4 days; A first extraction step of extracting pear juice by placing the aged pear in an extraction device and heating it using a non-contact heating source at 80° C. or lower for at least 8 hours; A second washing step of washing uncrushed bellflower root and dried scrubber; An enzyme addition step of adding a digestion promoting enzyme to the extraction device; Without removing the pear remaining after the first extraction step, the washed bellflower root and dried scrubber are placed in the extraction device in succession and heated by a non-contact heating source below 80° C. for at least 8 hours to extract pear juice. Second extraction step; A mixing and stirring step of mixing and stirring the extracts generated in the first extraction step and the second extraction step; A filtration step of filtering the extract; A sterilization step of sterilizing the filtered extract; And a packaging and cooling step of packaging the sterilized extract and cooling the packaged extract.

The extraction device includes a housing in which heated water circulates; A coating film formed on at least one area of the inner surface of the housing, the heat-treated coating film derived from basalt formed by melting powder obtained by heat-treating basalt and then cooling it and coating the inner surface; and a support plate on which the extraction object is disposed, and allows the extraction object therein to be heated in the air without contacting the housing.

The heat treatment is performed at a temperature of 800 to 1000°C, which is below the melting temperature of basalt, and through this, the physical properties of basalt itself change.

The extract is prepared by injecting 0.1 to 0.3 parts by weight of salicornia fermentation broth relative to 100 parts by weight of pears, 100 parts by weight of pears injected with salicornia fermentation broth, 10 to 30 parts by weight of bellflower root, 1 to 5 parts by weight of dried scrub brush, and 0.1 to 0.1 to 10 parts by weight of a digestion promoting enzyme. A method for producing bellflower pear juice extract, characterized in that the extract is extracted with 1.0 parts by weight as the extraction target.

According to the method for producing bellflower pear juice extract according to the present invention, not only is the efficiency of extracting the active ingredients of the extract very excellent, but by extracting pears, bellflower root, etc. without damage to their shape, the effective substances naturally generated from the plant as if the plant sweats. An extract can be obtained. Furthermore, mass production of the extract is possible because it does not undergo separate pretreatment processes such as crushing.

On the other hand, the bellflower pear juice extract prepared by the above method contains digestion-promoting enzymes and the resulting fermentation products, so there is almost no rejection reaction upon ingestion, and further, it can function as a health supplement food due to the fermentation products.

Since the bellflower pear juice according to the present invention is extracted by perforating the fermented seaweed broth into the intact pulp of the pear without damaging it and then aging it, the original taste of the pear is lost by using the fermented seaweed broth as a kind of culture medium and fermenting the pulp with sugar for a short period of time. It has functionality as a diet food by containing fermentation products from seaweed fermentation broth without having to do so.

In addition, since the bellflower pear juice extract may produce fermentation products and metabolites during the extraction process due to digestion-promoting enzymes, by diversifying the types of digestion-promoting enzymes, it not only has a digestion-promoting effect but also adjusts the taste of the final product to taste. By doing this, various additional flavors can be created.

Figure 1 is a flowchart for conceptually explaining a method for producing bellflower pear juice extract according to an embodiment of the present invention.
Figure 2 is a diagram conceptually illustrating the extraction device used in the method for producing the bellflower pear juice extract.

Hereinafter, with reference to the attached drawings, a method for producing bellflower pear juice extract according to an embodiment of the present invention will be described in detail. In addition, in the latter half of the article, the advantages and components of the bellflower pear juice extract prepared by the method for producing bellflower pear juice extract will be explained.

However, the following description is specific content to explain the technical idea of the present invention, and it is obvious that the technical idea of the present invention is not limited by the following description. The technical idea of the present invention can only be interpreted or limited by the claims described below.

First, the object to be extracted must be prepared and washed. Extraction objects for producing bellflower pear juice extract according to the present invention include pears, bellflower root, and scrub sponge. Of course, other fruits or plants can be added depending on preference or from a nutritional standpoint as long as they do not detract from the overall taste.

The quantitative relationship of the extraction objects used to prepare the extract is as follows. The extraction target includes 100 parts by weight of pear, 10 to 30 parts by weight of bellflower root, and 1 to 5 parts by weight of dried scrub brush. In addition, as will be described later, the digestion promoting enzyme added before extraction is used in a small amount of about 0.1 to 1.0 parts by weight.

In addition, the pear contains 0.1 to 0.3 parts by weight of fermented seaweed broth, which is injected by previously perforating the surface of the pear.

Figure 1 is a flow chart to conceptually explain a method of producing bellflower pear juice extract according to an embodiment of the present invention.

Referring to Figure 1, in order to prepare the bellflower pear juice extract (S1000), a first washing step (S110) of high-pressure washing the pear, which is the extraction target, is performed. Pears are used in their original form, with the skin still intact. In addition, pears, bellflower root, loofah, etc., which are the extraction targets of the present invention, are all organic plants grown without pesticides. The first cleaning step (S110) includes performing surface cleaning with high-pressure water.

The extraction method of the present invention is basically a method of inducing natural release of the extract by applying heat without crushing the pulp, which is different from the conventional method of crushing the pulp and applying physical force to extract juice.

The washed pears go through a ripening step (S120). In the ripening step (S120), the fermented seaweed broth is injected by perforating the surface of the pear, and is injected at 0.1 to 0.3 parts by weight based on 100 parts by weight of the pear. The injection may be performed using a known needle-type injector. In addition, various known injection methods can be used.

The fermented seaweed broth is a juice filtrate of seaweed, Lactobacillus acidophilus KFRI 342, Lactobacillus lactis ATCC 393, Lactobacillus bulgaricus KFRI 344, Lactobacillus casei The seaweed juice was fermented using at least one type of lactic acid bacteria such as (Lactoboillus casei) ATCC 9018.

The above-mentioned maturation step (S120) can be performed for a relatively short period of time, lasting 1 to 4 days, and is a step to ensure that the fermented salicornia and active products from the fermented salicornia are included in the pear juice without losing the taste of the pear juice itself as much as possible.

The salicornia fermentation broth and its fermentation products contain active ingredients useful for dieting, and the salicornia fermentation broth and fermentation products included through the ripening step (S120) have a taste effect to the extent of adding a slightly salty taste.

The washed pear goes through a first extraction step (S130) to produce pear juice extract. The first extraction step (S130) is performed in an environment where the pear is not in direct contact with a heating source. Meanwhile, the first extraction step (S110) can be performed in the extraction device of FIG. 2, which will be described later. In other words, the extraction method according to the present invention does not involve physical damage to the pulp.

Figure 2 is a diagram conceptually illustrating the extraction device used in the method for producing the bellflower pear juice extract.

For the first extraction step (S130), the washed pears are placed in the extraction device (100). The extraction device 100 includes a housing 110 that functions as a container in which the extraction object is placed and juice is extracted, and a support plate 120 for placing the extraction object therein. The housing 110 contains circulating heated water 30. Therefore, the boat placed inside is heated by the heated hot water in a non-contact manner. The temperature of the hot water is relatively low temperature of 80°C or lower, and the temperature of the hot water may vary variably between approximately 60°C and 80°C.

Since the temperature of the hot water in the housing 110 is 80°C or lower, the temperature of the heat source directly transferred from the heat source to the ship through a non-contact method may be lower than the temperature of the hot water in the housing (S110). As such, the first extraction step (S120) adopts a low-temperature extraction method, unlike the conventional hot water extraction method.

Although the extraction device 100 adopts such a low-temperature, non-contact heating method, it includes a coating film 112 on the inner side of the housing to maximize heating efficiency, so that heat can be radiated directly to the extraction target even at a low temperature, making the effective extract liquid. Ensure sufficient discharge.

As the coating film 112, a heat-treated coating film 112 derived from basalt is used. The basalt-derived heat-treated coating film 112 is a film 112 obtained by heat-treating basalt and then cooling it, melting the powder, and coating it using a polaris coating method or the like.

The obtained powder can be prepared by melting the crushed basalt powder in a relatively low temperature environment of 800 to 1000°C, rather than the usual complete melting temperature of 1400°C or higher, and cooling to room temperature to extract the mineral components. In the melting step, sulfur, acidic solution, etc. may be added. The melted coolant can be powdered and used as a powder to form the coating film 112 of this embodiment.

The coating powder is a modified material with a crystal structure and mineral composition that is different from the composition of the original basalt mineral.

The melting temperature conditions and whether additives are added can be varied so that the coating powder has the following composition. The heat-treated mineral composition includes 100 parts by weight of SiO ₂ ; 25 to 32 parts by weight of Al ₂ O ₃ ; 18 to 22 parts by weight of CaO; 18 to 22 parts by weight of MgO; 18 to 22 parts by weight of Fe ₂ O ₃ ; and 0.1 to 1 part by weight of metal components such as Ti, Y, La, Ce, and Nd.

Table 1 below illustrates the composition of basalt-derived heat-treated powder extracted from basalt. The following composition was requested and received from the Korea Materials Research Institute.

SiO ₂ Al ₂ O ₃ CaO MgO _{Fe2O3 _} Ti Y La Ca nd bal 15.33 10.19 10.07 10.18 1.19 0.0043 0.0095 0.0131 0.0071

The powder composition has a scratch strength of at least 9.0H and a Mohs hardness of at least 7.3 when melt-coated directly on the surface of a steel panel, and forms a coating film without peeling and destruction under a temperature of 500 ° C. and -70 ° C., respectively. You can.

The extraction device 100 can not only improve heat radiation efficiency by the coating film 112, but also can perform a sterilization function by the coating film 112. The coating film 112 emits far-infrared rays.

The pear placed on the support plate 120 of the extraction device 100 is placed for at least 8 hours, and over time, the extract 5 is deposited and accumulated on the lower part of the support plate 120. The extraction time can be maintained for at least 8 hours and in some cases, 24 hours.

When the first extraction step (S130) is completed, bellflower root and dried scrubber that have previously gone through the second washing step (S210) are further placed in the extraction device 100 and the second extraction step (S230) is performed. Before the second extraction step (S230), an enzyme addition step (S220) in which a digestion promoting enzyme is added to the extraction device (100) is performed.

The second extraction step (S220), like the first extraction step (S120), is performed while maintaining the temperature of the hot water in the housing of the extraction device 100 below 80°C, and is performed for about 8 to 24 hours.

By performing the second extraction step (S230) with the pears used in the first extraction step (S130) placed as is, the concentration of the pear juice extract can be maximized, and furthermore, the flavor of the extracts such as bellflower root and loofah added can be increased. You can avoid overpowering the flavor of the pear juice.

As the above-described first extraction step (S120) and second extraction step (S230) are completed, bellflower juice extract is deposited and accumulated on the bottom of the extraction device. The bellflower pear juice extract produced in this way undergoes a mixing and stirring step (300) in which the extract is continuously mixed and stirred within the extraction device (100). Alternatively, the bellflower pear juice extract may be collected from the extraction device 100 and subjected to a mixing and stirring step (S300) in a separate space.

The type of digestion promoting enzyme added and used in the second extraction step (S230) is not greatly limited, and can be selectively used considering the taste and preference of the final product. As the digestion promoting enzyme, microbial enzymes such as lactic acid bacteria or inanimate enzymes may be used. When consuming the bellflower pear juice extract prepared by adding the above digestion-promoting enzyme, it not only helps the digestion process of the consumer, but also allows people with special constitutions who have an aversion to existing pear juice to consume it without resistance.

While the second extraction step (S230) is performed by the digestion promoting enzyme, in addition to the extraction action, a certain fermentation process can also be performed simultaneously. However, since the extraction is performed for a shorter time than the typical fermentation process, the fermentation cannot be said to be a full-fledged fermentation process, and while maintaining the basic taste of the final bellflower pear juice extract, the bellflower pear juice extract contains a small amount of fermentation products and It can contain metabolites.

The bellflower pear juice extract obtained through the mixing and stirring step (S300) undergoes a filtration step (S400). The filtration step (S400) is a step to filter out impurities in the primarily obtained bellflower pear juice extract. The filtration step (S400) may be performed using a cyclone filtration device or microfilter.

After completing the filtration step (S400), the secondary bellflower pear juice extract undergoes a sterilization step (S500) in which it is sterilized using a tubular sterilizer, etc.

The final bellflower pear juice extract that has been completed up to the sterilization step (S500) is pre-packaged before cooling, and after packaging is completed, it goes through a packaging and cooling step (S600). The reason for the cooling step after packaging is to prevent the aroma or flavor of the bellflower pear juice extract from fading when it is cooled in an exposed state.

The bellflower pear juice extract prepared through the above-described method contains the extract of the extraction target and at the same time contains trace amounts of fermentation and metabolites caused by digestion-promoting enzymes. The bellflower pear juice extract rarely causes rejection upon ingestion due to digestion-promoting enzymes, and furthermore, the concentration of the extract is high, allowing for a rich taste. In addition, because the bellflower pear juice extract may produce fermentation products and metabolites during the extraction process due to digestion-promoting enzymes, it is necessary to adjust the digestion-promoting enzymes to suit the taste of the final product to express various additional flavors. It can function as zero.

Claims (4)

A first washing step of washing uncrushed pears with shells;
Perforating the surface of the washed pear, injecting fermented seaweed broth, and maturing at room temperature for 1 to 4 days;
A first extraction step of extracting pear juice by placing the aged pear in an extraction device and heating it using a non-contact heating source at 80° C. or lower for at least 8 hours;
A second washing step of washing uncrushed bellflower root and dried scrub brush;
An enzyme addition step of adding a digestion promoting enzyme to the extraction device;
Without removing the pear remaining after the first extraction step, the washed bellflower root and dried scrubber are placed in the extraction device in succession and heated by a non-contact heating source below 80° C. for at least 8 hours to extract pear juice. Second extraction step;
A mixing and stirring step of mixing and stirring the extracts generated in the first extraction step and the second extraction step;
A filtration step of filtering the extract;
A sterilization step of sterilizing the filtered extract; and
A method for producing bellflower pear juice extract, comprising packaging and cooling steps of packaging the sterilized extract and cooling the packaged extract.
According to paragraph 1,
The extraction device is,
a housing in which heated water circulates;
A coating film formed on at least one area of the inner surface of the housing, the heat-treated coating film derived from basalt formed by melting powder obtained by heat-treating basalt and then cooling it and coating the inner surface; and
It includes a support plate on which the extraction object is placed,
A method for producing bellflower pear juice extract, characterized in that the internal extraction object is heated in the air without contacting the housing.
According to paragraph 2,
A method for producing bellflower pear juice extract, characterized in that the heat treatment is performed at a temperature of 800 to 1000° C., which is lower than the melting temperature of basalt.
According to paragraph 1,
The extract is,
0.1 to 0.3 parts by weight of salicornia fermentation broth is injected relative to 100 parts by weight of pears, and 100 parts by weight of pears injected with salicornia fermentation broth, 10 to 30 parts by weight of bellflower root, 1 to 5 parts by weight of dried loofah, and 0.1 to 1.0 parts by weight of digestion promoting enzyme are extracted. A method for producing bellflower pear juice extract, characterized in that the extract is extracted from the target.