KR20070033056A - Manufacturing method of stevia extract - Google Patents

Abstract

A method of manufacturing stevia extract by fermenting stevia juice in a condition which is treated with active carbon is provided to shorten the fermentation period by providing the environment for promoting vigorous growth of a yeast fungus which is involved in fermentation, inhibit deterioration and remove odor generation. In the method for making stevia extract by fermenting stevia juice at 20 to 30deg.C and then aging for a predetermined time, the fermentation is performed in a condition which is treated with active carbon while pouring air at a predetermined time interval. In the fermentation process, the air is supplied to the part of lower water levels of stevia concentrates.

Description

Technical Field [0001] The present invention relates to a manufacturing method of a stevia extract,

The present invention relates to a method for producing an extract of Stevia, and more particularly, to a method for producing a Stevia extract by concentrating an extract obtained from a plant of Stevia plant and then fermenting and aging the fermentation, Wherein the stevia extract is produced in a treated atmosphere.

Stevia extract has conventionally been used as a high quality fertilizer for propagating microorganisms useful for crops in the soil in the field of agriculture and as a feed additive for maintaining the health of livestock and pets in the field of livestock and also widely used in other fishing fields Has come. In recent years, it has been widely used as an active ingredient of health foods and various cosmetics.

The method for manufacturing the stevia extract is as follows: First, the stevia leaves and stems are dried, and the dried stevia leaves and stems are pulverized and then immersed in water, followed by heating to extract the active ingredient contained in stevia, Fermented and aged to prepare Stevia extract.

Several inventions have been proposed to produce stevia extract from leaves and stems of Stevia more efficiently.

Among them, Korean Patent Laid-Open Publication No. 10-2004-0102322 proposes a method for producing Stevia extract. In the method for producing Stevia extract, leaves of Stevia are collected and pulverized in a state where a substance in a particle state and a substance in a liquid state are mixed A first step of separating the pulverized product from the pulverized product by a centrifugal separator having a filter net to obtain a first extract having passed through a through hole of the filter net, a step of separating the separated first extract obtained in the first separation step into a filter net A second step of obtaining a second extract by filtration through a through-hole of a filter net, an accelerating step of heating the second extract obtained in the second separation step and cooling at room temperature to promote binding of the same constituent material, The accelerated material that has undergone the promoting process is filtered through a filter net to produce a third extract that passes through the through-hole of the filter net and fine particles that can not pass through the filter net A third step of obtaining a quality; a step of repeating filtration of the particulate matter which has not passed through the filter network in the third separation step to obtain a diluted solution which has passed through the through-hole of the filter network, and heating and concentrating the diluted solution, , A fermentation process in which a mixture obtained by mixing the third extract obtained in the above-mentioned third separation step with the concentrate obtained in the above-mentioned concentration step, adding the particulate matter and the fermentation agent obtained in the tertiary separation step to the mixture, and fermenting the mixture at room temperature for 24 hours or more And an aging step of aging the fermented material fermented in the above process for 60 days or more. In the fermentation process, the fermentation agent is added to accelerate fermentation, but it can grow spore bacteria, and if the spore bacteria grow, the concentrate may be corrupted due to corruption, and the quality of the fermentation product may deteriorate.

Also, Korean Patent Laid-Open Publication No. 2001-0111560 proposes a method for preparing Stevia concentrate by separating and pulverizing stem and leaf of dried Stevia, mixing 20 to 35 weight% of the leaf with 65 to 80 weight% Mixing step; An extraction step of adding stevia powder mixed in the mixing step to an extractor in an amount of 3 to 10 kg per 100 kg of clean water to seal the stevia powder and heating the stevia powder in a high temperature and high pressure state; A filtration step of filtering out foreign matter (residue) in the stevia extract liquid extracted by the extraction step; A step of concentrating the filtrate extracted in the filtration step into a concentrator and sealing it and then concentrating the filtrate in a vacuum state to have a predetermined concentration; A fermentation step of filtering the debris after the concentration of the concentrate to a predetermined concentration in the concentration step and allowing the gas to be fermented while automatically discharging the gas at a predetermined time in a static state at a constant temperature; The stevia concentrate having been completed with the fermentation step is packed in each packing container and aged and shipped, so that the extraction of stevia is carried out in a high-temperature and high-pressure airtight container, so that sufficient extraction can be obtained in a short time, In the fermentation step, when mana gas is automatically discharged for a predetermined period of time, there is a problem that the working environment is lowered due to the characteristic odor still caused by fermentation when a separate filter member is not provided. Further, But the low water level portion of the concentrate is not smoothly fermented by the yeast bacteria, so that the fermentation time is prolonged and corruption may occur.

In order to solve such problems, the present invention can greatly shorten the period of fermentation and aging, provide an environment in which the growth of yeast cells involved in fermentation during fermentation can vigorously take place, thereby greatly shortening the fermentation period, The present invention provides a method for producing a stevia extract having excellent quality.

In order to achieve the above object, the present invention provides a method for producing a stevia extract by concentrating an extract from a stevia plant tissue and then fermenting and aging the fermented extract, wherein fermentation of the stevia concentrate is carried out in an atmosphere treated with activated carbon And a method for producing Stevia extract.

In the fermentation process, oxygen is injected at intervals of a predetermined time to ferment the stevia concentrate.

During the fermentation process, oxygen is preferably supplied to the low-level portion of the stevia concentrate at predetermined time intervals.

Hereinafter, the method for producing stevia extract of the present invention will be described in detail.

The method for producing stevia extract of the present invention mainly comprises a stevia extraction step, a concentration step, a fermentation step and an aging step.

First, the stevia extraction process is a process for obtaining an extract from stevia plant tissue. Stevia leaves and stems may be used as the stevia plant tissue. Depending on the application, the extract may be extracted using only stevia leaves, or the extract may be extracted using only stevia stems. In addition, stevia leaves and stems may be mixed in an appropriate amount The extract may also be extracted.

For extraction of plant tissues such as stevia leaves and stems, the plant tissues are dried and then pulverized. The pulverized pulverized material is placed in an extraction container containing water and heated to extract the extract from the plant tissue of Stevia. In order to extract the extract from the pulverized product more effectively, another solvent may be mixed with water, or the extract may be extracted from the pulverized product under atmospheric pressure or higher.

When the extract is extracted from the pulverized product under atmospheric pressure or higher, the boiling point of the water or the like containing the pulverized product is increased, so that the effective ingredient contained in the plant structure of Stevia can be efficiently extracted.

The concentrating step is a step of concentrating the extract solution from which the active ingredient is extracted from the stevia plant tissue. The extracted solution extracted from the extracting step is transferred to a concentration tank and heat is applied to the concentration tank to obtain a concentrated solution from the extract.

At this time, it is preferable to concentrate the concentrate by heating the concentrate while stirring the extract of the concentrate tank. This is to prevent the effective ingredient of Stevia from being stuck on the inner circumferential surface of the concentrate tank.

It is preferable that the concentrate is concentrated by applying heat to the thickener in a state where the atmosphere in the concentrator is kept under a pressure of atmospheric pressure or lower. This is because when the pressure in the concentrator is lower than atmospheric pressure, the boiling point of the extract is relatively low compared to the boiling point of atmospheric pressure, so that less energy is consumed, thereby maximizing energy efficiency and greatly shortening the time required for concentration There is an advantage that can be made.

Next, the fermentation and aging process is a process in which the concentrate is fermented at a temperature of 20 to 30 占 폚 and aged for a certain period of time. The fermentation process can be performed by a method of fermenting a concentrate by a yeast existing in a natural state, but it is preferable that yeast cells cultured in advance are treated in a concentrate to promote fermentation.

During the fermentation process, the activated carbon such as powdered activated carbon and granular activated carbon is preferably subjected to a fermentation process and / or an aging process by treating the concentrated concentrate to prevent the corruption by preventing oxygen from being adsorbed on the activated carbon, The period and the aging period can be greatly shortened and the smell generated when fermentation and aging are removed by the excellent adsorption power of activated carbon can provide a more pleasant working environment.

It is preferable to inject oxygen into the concentrate at a predetermined time interval during the fermentation process. When yeast cells involved in fermentation are mainly aerobic microorganisms and oxygen is periodically injected into the concentrate, propagation and growth of the yeast cells involved in fermentation are vigorously promoted to further promote fermentation. In addition, the microorganisms such as spoilage bacteria, It is possible to prevent the occurrence of fermentation due to bacteria and the like at the time of fermentation.

At this time, it is preferable to inject oxygen into the low-level portion of the concentrate, and more preferably, inject the oxygen into the bottom portion of the concentrate. This is because the oxygen supplied to the bottom of the concentrate rises due to the buoyancy, so that not only the yeast existing on the surface portion but also oxygen is supplied to the yeast growing on the bottom portion, To provide an environment free from corruption.

The fermented concentrate thus obtained is aged at a temperature of 20 to 30 DEG C until a desired antioxidant index can be obtained, whereby stevia extract is completed. On the other hand, activated carbon such as powdered activated carbon and granular activated carbon may be subjected to an aging process by treating the fermented concentrated liquid during the aging step.

After the above-mentioned fermentation and aging step, the fermentation and aging step may be performed again as needed.

The thus-prepared Stevia concentrate may be diluted depending on the intended use, and can be widely used in various fields such as agriculture, animal husbandry, fishing, and medical industry.

Hereinafter, the method for producing Stevia extract of the present invention will be described in detail with reference to the following examples. The scope of the present invention is not limited to the following examples.

[Example 1]

Stevia leaves and stems were dried, pulverized and mixed, and then 3 kg of them were placed in a heat-resistant bag with permeability. Two pieces of heat resistant bag containing pulverized material were put into an extraction container containing water and heated at a temperature of 110 ± 10 ° C for 2.5 hours to extract the active ingredient contained in Stevia. The extracted extract was immersed in a concentration tank and heated to 110 ± 10 ° C under a negative pressure for 13 to 15 hours, followed by stirring to obtain a concentrate. Then, the concentrate was immersed in a fermentation vessel, and granulated activated carbon was treated, followed by fermentation at 20 to 30 ° C for 5 days, then aging at 20 to 30 ° C for about 150 days to complete a stevia extract having a suitable antioxidant index Respectively.

[Example 2]

Unlike Example 1, oxygen was injected through a pipe into the bottom of the fermentation vessel three times a day for three days in a fermentation process. After fermentation for 3 days, the fermentation process was aged for about 120 days to complete a stevia extract having an appropriate antioxidant index.

[Comparative Example 1]

Unlike Example 1, the granules were fermented for 8 days without granulated activated carbon, and then matured for about 190 days to complete a stevia extract having an appropriate antioxidant index.

Table 1 compares the fermentation period of Examples 1 and 2 and Comparative Example 1, the degree of corruption during fermentation, the sensory evaluation of the concentrate during fermentation, and the fermentation period for obtaining stevia extract having a suitable antioxidant index. In case of corruption in the fermentation process, if the occurrence of corruption is visually confirmed as '○', if it is confirmed as a part of it, it is indicated as '△', otherwise it is indicated as '×' 5 males and 5 females were evaluated by 9 point scoring method (9 - very good, 7 - good, 5 - moderate, 3 - poor, 1 - very bad).

[Table 1]

Fermentation period Degree of corruption Odor during fermentation Aging period Example 1 5 × 6.60 150 days Example 2 3 × 7.40 120 days Comparative Example 1 8 △ 3.40 190 days

As can be seen from the above Table 1, when the granular activated carbon was treated in the concentrate in the fermentation process as in Example 1, odor due to decomposition or the like and specific odor generated during fermentation were relatively less than in Comparative Example 1 in which the activated carbon was not treated And fermentation period and aging period were greatly reduced.

As in Example 2, when air was injected into the concentrate periodically during the fermentation process, the growth of the yeast cells involved in fermentation was intense so that the fermentation period was longer than that of Example 1, Can be confirmed in Table 1.

As described above, when the stevia concentrate is fermented in an atmosphere treated with activated carbon, the deodorizing effect and the period of aging, in which the odor due to the fermentation process and the odor due to the fermentation are removed, There is an advantage.

In addition, when oxygen is injected into the concentrate periodically during the fermentation process, the propagation and development of the yeast participating in the fermentation will be vigorous, and the fermentation period can be greatly reduced, and the effect of preventing the generation of the anaerobic microorganisms such as the spoilage bacteria have.

Claims (3)

A method for producing Stevia extract by fermentation and aging after concentrating an extract obtained from plant tissue of Stevia, wherein the fermentation of the Stevia concentrate is carried out in an atmosphere treated with activated carbon. The method according to claim 1, wherein the stevia concentrate is fermented by injecting air at a predetermined time interval in the fermentation process. 3. The method according to claim 2, wherein air is supplied to the low-level portion of the stevia concentrate during the fermentation process.