KR20040102621A - Concentration undiluted solution abstraction method of rassica rapa and manufacture method of food to use it - Google Patents

Abstract

PURPOSE: A method of extracting a turnip(Brassica rapa L.) by indirectly heating a crushed turnip to preserve the effective components of the turnip, squeezing with a belt press to remove the residue, saccharifying with an enzyme and then concentrating is provided. The turnip extract produced is mixed with various cereals to produce food. CONSTITUTION: A crushed turnip is indirectly heated at 40 to 60deg.C for 2 to 3min to preserve the effective components of the turnip such as vitamin C, tryptophane, lysine, isothiocyanate, disulfide and sulforaphane, squeezed with a belt press while removing the residue, sterilized at 85 to 95deg.C for about 30sec, centrifuged to remove foreign material and pulp and then cooled to 35 to 45deg.C. The cooled turnip is fermented at 53 to 60deg.C, saccharified with an enzyme, concentrated to 7 to 99Brix and then filtered. The turnip extract is mixed with starch, corn flour, rice flour, buckwheat flour, wheat flour or the like to give food such as noodles, cold noodles, bread, confection or the like.

Description

Extraction method of turnip concentrate by extracting and fermenting turnips and manufacturing method of foods using the same {concentration undiluted solution abstraction method of rassica rapa and manufacture method of food to use it}

The present invention relates to a method for extracting turnip concentrate concentrate by juice and fermentation of turnips.

In particular, the present invention relates to a method for extracting turnip concentrate using turnip turnip, and has been used as a material for simple kimchi such as turnip mixed with turnip, mixed with beetroot, and salty paper. In foreign countries, there is a juice manufacturing method which is used as a subsidiary material when making food, and also by mixing water herbs with various functions in turnips and then watering them. It is to manufacture 100% turnip concentrate concentrate made by processing turnips, and it is effective to make turnips as raw materials so that no additives such as chemicals, artificial sweeteners and water are added to turnips. It is to produce high quality functional foods that minimize the destruction of ingredients to benefit processed health. That is, the present invention is a method for producing a 100% turnip concentrate concentrate by processing turnips by a method that has never been before, and for producing a variety of functional foods using the same.

Turnips are grown in the ocher fields of Ganghwa-do, which is a natural cultivation best place, and starts by harvesting sufficiently mature turnips (about 400g to 550g).

Turnips have 17 types of leaves, stems and roots, and the analysis of the ingredients is different. The analysis of '94 components of turnips (per 100g) 'analyzed by the Rural Development Administration in 1994 is as follows.

In turn and stem of turnip, energy 24cal, water 99.4, protein 2.0, lipid 0.2, carbohydrate 4.4g, fiber 0.8g, m ash 1.2g, calcium 74.3mg, phosphorus 21.7mg, iron 2.0mg, potassium 149.0mg , Sodium 46.3 mg, vitamin A 38.8 (total IU), diamine 0.08 mg, riboflavin 0.33 mg, niacin 0.27 mg ascorbic acid 18.2 mg, and turnip root contains energy 37 cal, 90.3% water, 1.4 g protein, carbohydrate Carbohydrate 7g, fiber 0.6g, ash 0.7g, bone strengthening calcium 50.5mg, phosphorus 38.7mg, iron needed to make blood 1.4mg, potassium 230mg, sodium 46.1mg, vitamin A 9.1 to help prevent hypertension Total turnips containing IU), 0.06 mg of diamine, 0.09 mg of riboflavin, 0.7 mg of niacin, and 17.4 mg of ascorbic acid are better than any herbal.

The spicy flavor of turnips has long been known as an anticancer ingredient. Animal studies have also demonstrated the effectiveness of preventing esophageal cancer, liver cancer, lung cancer and colon cancer. It also contains indole and sulforaphane, known as anticancer substances. A relatively high percentage of sugars (7%) and abundant dietary fiber (3.8%) eliminate constipation. Vitamin C (18mg per 100g), which is an antioxidant and good for skin, contains a small amount of vitamin E, vitamin B₁0.03mg, vitamin B₂0.03mg, and niacin 0.6mg. It is rich in calcium and iron, and also contains glucosinorate, which detoxifies aflatoxins, a liver cancer-causing substance.

According to a paper by Professor Kim Mi-ri, Chungnam National University, in a food-related symposium held in 1998 at the Pusan National University Research Institute, turnips increase the effect of removing carcinogens from the liver. It has a taste and aroma. "It is found that this is due to the action of sulfur-containing compounds, isothiocyanate and sulfoaphane."

In addition, according to the research results of Dr. Young-Jin Kim and Dr. Ja-Joon, Professor of Pathology, Seoul National University College of Medicine, on March 7, 2003, water dilution was used to restore damaged liver tissues and prevent liver disease such as cirrhosis. The results of the study showed that the cure rate of liver disease reached 56%. Dr. Kim Young-jin explained that turnips are "sweet in taste and good for diuresis and digestion, and are effective for quenching thirst after intoxication, especially brightening eyes and ears, and very good for health and beauty."

However, the method for extracting turnip concentrates which are effective and high yields has not been well developed due to the difficulty in selecting and processing the turnip concentrate concentrates, the temperature control, the enzyme preservation, the enzyme digestion, and the additives. There was no.

Accordingly, an object of the present invention is to manufacture, produce, and supply a variety of functional food ingredients that are beneficial to health by providing a method for producing almost 100% turnip concentrate concentrate using the above-mentioned turnip.

1 is a process flow diagram schematically illustrating the process of the present invention.

In order to minimize the nutrient destruction in the fourth step of the process of processing turnips to basically produce the turnip concentrate stock solution described above, the step and the fifth step of grinding turnips with a grinder Indirect heating for 2 to 3 minutes at temperatures between 40 ° C and 60 ° C for the preservation of vitamin C, tryptophane and lysine, isothiocyanate, disulfide and sulfoaphane Process of removing foil while juiced by belt press in the 6th process Instant sterilization process for about 30 seconds at the temperature of 85-95 degreeC in the 7th process In the 9th process, a foreign material and a pulp were removed using a centrifuge. Method of elimination Enzyme digestion by adding fibrinase and saccharifying enzyme while maintaining fermentation temperature of 53 ° C. to 60 ° C. in step 10. Raw material U decomposed in step 11 F filter (0.1 μm) Filtration method In the twelfth step, vacuum concentrating at a temperature of 55 ° C. to 65 ° C. for about 30 minutes to 1 hour, and concentrating to a desired brix between 7 Brix and 99 Brix. Secondly, the present invention relates to a method for removing foreign matter through a 10 μm filter network, a method for extracting 100% turnip concentrate concentrated in drums and cans, and a method for preparing food using the same.

In addition, the pure turnip concentrate made from the raw turnip concentrate as a raw material, turnip juice vinegar, which is further fermented in turnip juice, natural turnip fruit juice mixed with fruit juice and a certain ratio and turnip vegetables mixed with a vegetable juice Mixed juice and grain-based juice, turnip grain mixed juice mixed with a certain ratio and turnip ginseng red ginseng mixed with a certain ratio, health supplement foods with various functions, herbal medicines with various functions, mushrooms and extracts mixed in a certain ratio Functionality with similar manufacturing methods, including one dietary supplement and any combination of the above. It relates to a manufacturing method of health supplement foods.

In addition, in a concentrated stock solution or a pure turnip stock solution in the eleventh process, a predetermined ratio of starch flour, corn flour, rice flour, buckwheat flour, flour, and the like, noodles, cold noodles, ramen noodles, etc. And it relates to a method for producing a functional food for producing bread, sweets and the like.

In addition, the present invention is prepared as described above, the concentrated stock solution or mixed in a pure turnip stock solution and turnip powder in the eleventh step, blended in the raw materials of tofu, jelly, malt, turnip syrup, turnip candy, turnip syrup, turnip It relates to a manufacturing method for making liquor.

In addition, the present invention relates to a method for producing a functional ice cream in which ice cream is mixed at a predetermined ratio with a concentrated stock solution, which is prepared.

Among the turnips used in the present invention, Ganghwado turnip is a special product that has been cultivated for more than a thousand years, and the color is divided into dark and light purple, and the vegetable classification is root gat, leaves are the same as native gat, and the roots are top-shaped. It has a taste of cabbage tail which is a ginseng flavor with mustard flavor, and turnip has different functionalities from young leaves to flowers, seeds, leaves, stems, and roots, and is beneficial for liver disease (jaundice) and brightens dim eyes. Hangovers, hemorrhoids and chronic constipation, and urine well, it is beneficial to Sogal (diabetes), full stomach water and diet is said to have a good effect on diet.

Turnip root contains amylase, which breaks down starch and aids digestion, contains vitamin C, tryptophane and lysine, and indole and sulfoaphane, known as anticancer substances, and liver detoxification. It contains a large amount of isothiocyanate, disulfide and sulfoaphane, a sulfur-containing compound known to activate the enzyme GST (glutathione S-transferase). In order to supply functional turnip raw materials beneficial to disease prevention and health promotion by producing turnip juice stock by indirect heating, juice, sterilization, fermentation, concentration, and packaging with only 100% turnip, the present invention has turnip having 100% of the above effects. It is a functional turnip extract that is beneficial to health by extracting pure turnip concentrate concentrate close to It provides a method for producing a variety of functional foods using the raw material.

As described above, FIG. 1 will be described previously with reference to the inventive process as one embodiment with reference to.

In the first process, the mature mature turnips (about 400g ~ 550g) are harvested in the open field yellow soil.

In the second process, radishes are removed from turnips, the turnip roots are sorted out, and the turnips and debris are then removed.

In the third step, clean and clean with clean water.

After cutting into 3-5cm dices in the fourth step, the turnips can be ground evenly and quickly, and in order to prevent the destruction of nutrients.

Isothiocyanate, a sulfur-containing compound known to activate amylase, vitamin C, tryptophane and lysine, and liver detoxifying enzyme GST (glutathione-S-transferase) Indirect heating is performed at 40 ~ 60 ℃ for 2 ~ 3 minutes under mash conditioner for stable preservation of isothiocyanate, disulfide and sulfoaphane.

In the sixth step, the juicer is juiced and the foil is removed at the same time.

In the seventh step, a plate heat exchanger is used to sterilize for about 30 seconds at a temperature of 85 ° C. to 95 ° C. to preserve various nutrients and various enzymes.

In the eighth step, the raw material that has been sterilized is momentarily cooled at about 35 ° C to 45 ° C to preserve nutrients and enzymes.

The raw material cooled in the ninth process is introduced into a centrifuge of about 3,600 to 5,000 RPM to remove foreign substances and pulp generated during cooling, thereby making it highly purified.

In step 10, the raw materials are kept at about 53 ° C. to 60 ° C. while fermenting the fibrinase and glycosylase together in the storage tank and fermenting for about 1 hour.

In step 11, the next enzymatically decomposed raw material is filtered through a fine filter.

In the twelfth step, an automatic vacuum concentrator is used for 30 minutes to 1 hour vacuum concentration at 55 DEG C to 65 DEG C in order to produce a concentrate in a desired state while preventing oxidation from a minimum of 7 Brx to a maximum of 99 Brx.

Produced in the desired state (Brix) in the 13th process. Cooled and concentrated stock solution is removed again by using a secondary filter network of about 10㎛, and then injected into packaging containers such as drums and cans.

In particular, in the second to third steps, the sixth to ninth steps, and the eleventh to thirteenth steps, the raw materials and the concentrates are treated within a predetermined time while being prevented from decaying. In the tenth step, proper temperature control and humidity control are important in the process of enzymatic digestion, that is, fermentation and saccharification. In other words, excessive fluctuations in temperature and humidity should be avoided. Finally, there should be no time lag in the 13th process, especially the environment with severe temperature change.

As described above, turnips with many functions and effects are not used as kimchi-type foods, but mainly by producing 100% turnip concentrate concentrate and various functional foods and health supplements with various functions from fortified turnips as raw materials. Prevention can, of course, provide turnip-specific food.

Claims (7)

A method for extracting turnip concentrate concentrate by extracting and fermenting turnips, the method comprising: a first step of harvesting turnips; A second washing step of washing the harvested turnip; A third step of removing decayed parts and foreign matters of the washed turnip; A fourth step of grinding the selected turnip with a grinder; A fifth step of indirectly heating the ground turnip to 40 ° C to 60 ° C; A sixth step of removing the foil while juice of the indirectly heated turnip; A seventh step of sterilizing the extracted turnip solution at a temperature of 85 ° C. to 95 ° C. for about 30 seconds; An eighth step of cooling the raw material that has undergone the sterilization step at 35 ° C to 45 ° C; A ninth step of removing foreign matter and pulp using a centrifuge; A tenth step of fermenting the raw material from which the foreign substances are removed at 53 ° C. to 60 ° C. to ferment and enzymatically digesting and glycosylating the enzyme; An eleventh step of filtering the enzymatic digestion and saccharified concentrate with a filter; A twelfth process for producing a concentrated stock solution in a desired state while preventing oxidation from a minimum of 7 Brix to a maximum of 99 Brix using a concentrator; By the juice and fermentation of turnips, a thirteenth step of removing foreign matters again by using a secondary filter network and packaging and injecting them into storage containers such as drums and cans is carried out. Extraction method of turnip concentrate. According to claim 1, wherein the raw material pulverized in the fourth step to activate the vitamin C, tryptophane (lyptophane) and lysine (lysine), liver detoxifying enzyme GST (glutathione-S-transferase) in the fifth step Turnip characterized by indirect heating at a temperature of 40-60 ° C. for 2-3 minutes for the preservation of known sulfur-containing compounds, isothiocyanate, disulfide and sulfoaphane. Extraction method of turnip concentrate concentrate by juice extraction and fermentation The method according to claim 1, wherein the prepared 100% turnip concentrate is a main raw material, and the turnip juice is subjected to the fermentation process once more to the turnip juice, fruit juice and natural turnip fruit juice mixed with a certain ratio and a vegetable ratio Turnip vegetable mixed juice mixed with vinegar and juice with grain as main ingredients, turnip grain mixed juice mixed with a certain ratio and turnip ginseng red ginseng health supplement food mixed with ginseng or red ginseng at a certain ratio, herbal medicine with various functions, extract of mushrooms A method for producing a food using a turnip concentrate concentrate by extracting and fermenting turnips, including the health supplements mixed at a certain ratio and those mixed above. According to claim 1, characterized in that the noodle, cold noodles by formulating a concentrated ratio of starch powder, corn flour, rice flour, buckwheat flour, flour, etc. to a concentrated stock solution or 100% turnip stock solution in the eleventh process Noodles, ramen noodles and the like, bread, confectionery, etc. A method for producing a food using a turnip concentrate concentrate by the juice and fermentation of turnips. According to claim 1, characterized in that it is prepared by mixing in 100% turnip undiluted solution and turnip powder in the eleventh step, blended in the raw materials of tofu, jelly, malt, turnip green tea, turnip candy, turnip starch syrup, turnip A method for producing a food product using a concentrate of turnip obtained by extracting and fermenting martial arts and the like. The method for producing a food product using the turnip concentrate concentrate by juice or fermentation of turnips, wherein the ice cream is mixed with ice cream at a predetermined ratio. The method for producing a food using a turnip concentrate concentrate according to claim 1, wherein the concentrate is prepared by blending it with a raw malt oil, turnip syrup, turnip candy, turnip syrup, and turnip liquor. .