KR20120039285A - Method of producing health-benefit fermented persimmon products by persimmon peel - Google Patents
Method of producing health-benefit fermented persimmon products by persimmon peel Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
Description
본 발명은 감 껍질을 활용한 건강기능성 감 발효액의 제조방법에 관한 것이다. 보다 구체적으로 감 껍질을 건조, 분쇄, 선별한 후, 당 분해 효소를 가미하여 당 함량을 증가시키고, 알코올 발효 및 초산 발효를 행하여 품질이 개선되고 항산화 기능이 증강 된 건강기능성 감 발효액을 제조하는 방법에 관한 것이다.
The present invention relates to a method for producing a health functional persimmon fermentation broth using persimmon peel. More specifically, after drying, pulverizing, and screening persimmon peel, sugar content is increased by adding glycolytic enzymes, and alcohol fermentation and acetic acid fermentation are performed to produce a healthy functional persimmon fermentation broth with improved quality and enhanced antioxidant function. It is about.
감 과실은 단감과 떫은 감으로 구분되며 우리나라에서 떫은 감은 주로 탈삽되어 생과로 이용되거나 감말랭이와 곶감과 같은 건조제품으로 가공되어 유통된다. 국내의 상주와 청도, 또한 광양 등의 둥시, 반시, 대봉시 등이 주로 곶감으로 가공되는데, 이들 지역에서 대량의 감껍질이 일시에 버려지므로 지역 사회에 있어서 자연 환경훼손, 병해충 오염 등의 문제가 수반된다. 극히 일부가 사료로 이용되지만 대부분은 농가 주위나 전답, 야산 등지에 버려지고 있다. 감의 껍질 중에는 비타민 A 활성을 나타내는 표면의 카로티노이드 성분과 과육 중의 폴리페놀성분, 펙틴을 비롯한 식이섬유 등의 천연항노화, 항산화, 항암 작용 등의 다양한 생리활성이 있다고 알려진 천연건강기능성분 들이 다량 존재한다. Persimmon fruit is divided into sweet persimmon and persimmon persimmon. In Korea, persimmon persimmon is degreased and used as raw fruit or dried products such as persimmon dried and dried persimmon. In Korea, Qingdao, and Dongxi, Banxi, and Daebongsi of Gwangyang are mainly processed into dried persimmons.In these areas, large amounts of persimmon are discarded at once, which causes problems such as environmental damage and pest pollution in the community. Entails. Very few are used as feed, but most are left around farmhouses, fields, and wild mountains. In the skin of persimmon, there are a large amount of natural health functional ingredients known to have various physiological activities such as carotenoids on the surface showing vitamin A activity, polyphenols in pulp, pectin and other dietary fiber such as natural anti-aging, antioxidant and anticancer activity. do.
그러나 감껍질은 표면의 왁스층과 카로티노이드 성분으로 결합되어 있는 지용성의 과피 조직과 폴리페놀 등의 탄닌과 펙틴 등의 식이섬유 및 당질로 구성되어 있는 과육 부분이 강하게 결합되어 있는 이형질적인 소재로서 특히 발효 제품이나 식품 소재 등으로 활용하는 데 걸림돌이 되므로 이의 활용에 관하여는 그다지 보고가 많지 않다. However, persimmon peel is a heterogeneous material with strong bonding of fat-soluble skin tissue, which is composed of wax layer on the surface and carotenoid component, and flesh part composed of dietary fibers and sugars such as tannins such as polyphenol, pectin, and sugars. Because it is an obstacle to using as a food material, etc., there are not many reports about its use.
따라서 곶감 가공 현장에서 대량으로 발생하는 감 껍질을 소재화하기 위하여 농가나 단위 농협 등에서 쉽게 활용할 수 있는 감 껍질 중의 유용 조직 및 성분을 효율적으로 분리하는 전 처리 기술이 필요하지만, 현재까지 거의 기술 개발이 이루어 진 바가 없다.Therefore, in order to materialize persimmon peels generated in large quantities at the persimmon processing site, pre-treatment technology is required to efficiently separate useful tissues and components in persimmon hulls that can be easily used by farmers or unit agricultural cooperatives. Nothing is done.
한편 식물체 중의 여러 조직과 성분 들은 대개 배당체의 형태로 존재하거나 함유되어서 수용성을 나타내어서 생체 중에서 다양한 역할과 작용을 한다. 따라서이러한 배당체를 셀룰라아제(cellulase), 헤미셀룰라아제(hemicellulase), 펙티나아제(pectinase) 및 베타글루코시다제(beta-glucosidase)와 같은 당분해효소를 이용하면 특히 배당체 중의 폴리페놀 성분과 같은 유용한 아글리콘 성분을 농축하거나, 또한 발효될 수 있는 유리당 성분 함량을 증가시켜 발효 효율을 증가시킬 수 있게 된다. 이에 따라 Soto C. 등은 celluclast을 이용하여 borage seeds에서 폴리페놀 물질을 추출한바가 있으며, Landbo A.K. 와 Meyer A.S.는 당 분해 효소를 이용하여 포도씨 중의 폴리페놀 물질을 추출?분리하였으며 미숙사과 중에서 폴리페놀 함량을 증가시키는 연구 등이 있다. 이러한 연구는 당분해효소를 주로 배당체 중의 기능성 성분인 아글리콘 성분을 농축하는 데 활용하는 연구로서 분해 시에 증가하는 환원당 성분을 활용하는 보고는 거의 없다. On the other hand, various tissues and components in plants are usually present or contained in the form of glycosides to show water solubility, thus playing various roles and functions in living organisms. Therefore, using such glycosides such as cellulase, hemicellulase, pectinase and beta-glucosidase, in particular glycosides of useful aglycone such as polyphenolic components in glycosides It is possible to increase the fermentation efficiency by concentrating the ingredients or increasing the free sugar component content that can be fermented. Accordingly, Soto C. et al. Have extracted polyphenolic material from borage seeds using celluclast, Landbo A.K. And Meyer A.S. have extracted and separated polyphenols from grape seeds using sugar degrading enzymes. This study uses glycosylase to concentrate aglycone, a functional ingredient in glycosides, and there are few reports of increasing reducing sugar component during degradation.
한편 곶감 가공 지역에서 나오는 감 껍질을 자원화 및 식품소재로 활용하고자 하는 연구는 그다지 많지 않고 한국 공개특허 제2005-0033036호 감피 추출물을 함유하는 동물용 사료 조성물”과 한국 공개특허 제2001-0053410호 감피를 이용한 기능성 식빵의 제조 방법”이 제안되었을 따름이다.
On the other hand, there are not many studies to use persimmon peel from dried persimmon processing area as a resource and food material, and the animal feed composition containing Korean extract No. 2005-0033036 extract and Korean Patent No. 2001-0053410 Method for producing functional bread using ”has been proposed.
이에 본 발명자는 곶감 가공 지역 농가에서 손쉽게 버려지는 감 껍질을 이용하여 품질적으로 우수하며 항산화기능성이 증강된 발효액을 제조하기에 이르렀다.The present inventors have come to produce a fermentation broth with excellent quality and enhanced antioxidant function using persimmon peel easily discarded from the persimmon processing area persimmon processing.
본 발명은 감 껍질을 활용한 건강기능성 감 발효액의 제조방법을 제공함을 목적으로 한다. 보다 구체적으로 감 껍질을 건조, 분쇄, 선별한 후, 당 분해 효소를 가미하여 당 함량을 증가시키고, 알코올 발효 및 초산 발효를 행하여 품질이 개선되고 항산화 기능이 증강 된 건강기능성 감 발효액을 제조하는 방법을 제공하는 것이다.An object of the present invention is to provide a method for producing a health functional persimmon fermentation broth using persimmon peel. More specifically, after drying, pulverizing, and screening persimmon peel, sugar content is increased by adding glycolytic enzymes, and alcohol fermentation and acetic acid fermentation are performed to produce a healthy functional persimmon fermentation broth with improved quality and enhanced antioxidant function. To provide.
상기와 같은 본 발명의 목적을 달성하기 위하여, 본 발명은 In order to achieve the object of the present invention as described above, the present invention
(ⅰ) 건조된 감 껍질을 분쇄하여 분말을 선별하는 단계;(Iii) pulverizing the dried persimmon peel to sort the powder;
(ⅱ) 상기 선별된 분말에 증류수를 첨가한 후 당 분해 효소를 처리하는 단계; 및(Ii) treating disaccharide by adding distilled water to the selected powder; And
(ⅲ) 상기 당 분해 효소 처리액에 알코올 발효한 후 초산발효를 행하는 단계;(Iii) fermenting acetic acid after alcohol fermentation to the glycolytic enzyme treatment solution;
를 포함하는 건강기능성 감 발효액 제조방법을 제공한다.It provides a health functional persimmon fermentation broth manufacturing method comprising a.
상기 감 껍질 건조는 자연건조 또는 열풍건조를 하여 감 껍질의 수분이 80%이상 제거될 때까지 하는 것이 바람직하다.The persimmon peel drying is preferably carried out by natural drying or hot air drying until the moisture of the persimmon peel is removed by 80% or more.
상기 분말의 선별은 60 mesh 이상(DP-3)의 분말을 선별하는 것이 바람직하다.The selection of the powder is preferably to select a powder of 60 mesh or more (DP-3).
상기 당 분해 효소(Viscozyme L)는 셀룰라아제(cellulase), 헤미셀룰라아제(hemicellulase), 펙티나아제(pectinase) 및 베타글루코시다제(beta-glucosidase)로 구성된 군으로부터 선택된 어느 하나 이상인 것을 포함할 수 있다.The glycolytic enzyme (Viscozyme L) may include any one or more selected from the group consisting of cellulase, hemicellulase, pectinase, and beta-glucosidase.
상기 당분해 효소를 0.5?5 v/w% 첨가하여 처리하는 것이 바람직하다.It is preferable to process by adding 0.5-5 v / w% of said glycolytic enzymes.
상기 당분해 효소 반응 처리는 반응 온도 40~55℃, 효소 반응 pH 3.0~6.0, 효소 반응 시간 6~24시간인 것이 바람직하다.It is preferable that the said glycolysis enzyme reaction process is reaction temperature 40-55 degreeC, enzyme reaction pH 3.0-6.0, and enzyme reaction time 6-24 hours.
상기 당분해 효소 처리액의 당도는 10~15%인 것이 바람직하다.The sugar content of the glycolysis treatment solution is preferably 10 to 15%.
상기 알코올 발효는 당분해 효소 처리액에 사카로미세스 세레비시아(Saccharomyces cerevisiae)를 접종하여 발효시키는 것이 바람직하다.The alcohol fermentation is preferably fermented by inoculating Saccharomyces cerevisiae in the glycolysis treatment solution.
상기 사카로미세스 세레비시아(Saccharomyces cerevisiae)를 0.02%?0.1%접종한 후 20?30℃에서 60?100 시간 진탕하면서 발효시켜 알코올 발효액을 얻는 것을 포함할 수 있다. Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) may be obtained by inoculating 0.02%? 0.1% and then fermented with shaking at 20? 30 ° C. for 60? 100 hours to obtain an alcohol fermentation broth.
상기 초산발효는 상기 알코올 발효액을 여과하고 종초를 첨가하여 발효하는 것이 바람직하다.The acetic acid fermentation is preferably fermented by filtering the alcoholic fermentation broth and adding seed.
상기 종초는 아세토박터 아세티(Acetobacter aceti)를 접종하여 배양한 산 농도 4.5%인 것이 바람직하다.The seed is preferably an acid concentration of 4.5% inoculated with Acetobacter aceti inoculation.
상기 종초를 5~25% 첨가하여 27~36℃에서 72~100시간 발효하여 산 농도 4% 이상이 되도록 하는 것이 바람직하다.
5 to 25% of the vinegar is added and fermented at 27 to 36 ° C for 72 to 100 hours, so that the acid concentration is 4% or more.
또한 본 발명은 상기 방법으로 제조된 건강기능성 감 발효액을 제공한다.
In another aspect, the present invention provides a health functional persimmon fermentation broth prepared by the above method.
본 발명은 지역의 곶감 제조 농가의 부산물 자원인 감 껍질을 전처리 기술로서 유용 소재화하며, 품질이 개선되고 효율이 증가된 감 발효액 제조에 활용함으로서 농가의 부외 소득 증가와 더불어 폴리페놀 성분 등 생리활성 물질이 함유된 기능성 감 발효제품 제조 개발을 기대할 수 있다.
The present invention materializes persimmon skin which is a by-product resource of local persimmon producing farmers as a pretreatment technology, and utilizes it for the production of persimmon fermentation broth with improved quality and efficiency. Development of manufacturing functional persimmon fermented products containing substances can be expected.
도 1은 감 껍질로부터 건조, 분쇄, 선별 등의 전처리공정을 포함한 감 발효액의 제조 공정도를 나타낸다.
도 2는 건조, 분쇄 및 선별한 감 껍질을 분쇄도 (DP-1, DP-2, DP-3)에 따라 구분하여 나타낸 사진이다.
도 3은 반응표면분석에 의한 감 껍질의 당분해 반응의 효소농도, 반응시간, 반응온도의 안장점, 즉 최적 반응조건을 나타낸 것이다.
도 4는 감 껍질을 당분해효소로 반응한 당화액과 이를 알코올 발효, 초산 발효한 발효액의 사진이다.
도 5는 이들 발효액들의 항산화기능성을 DPPH 라디칼 저해 활성 측정법에 의하여 감 껍질 분말 발효액의 항산화 활성을 측정한 것이다.1 shows a manufacturing process diagram of a persimmon fermentation broth including pretreatment processes such as drying, grinding and sorting from persimmon peel.
Figure 2 is a photograph showing the persimmon peel dried, pulverized and sorted according to the degree of grinding (DP-1, DP-2, DP-3).
Figure 3 shows the enzyme concentration, the reaction time, the saddle point of the reaction temperature, that is, the optimum reaction conditions of the glycolysis reaction of the persimmon peel by reaction surface analysis.
Figure 4 is a photograph of the saccharified solution reacted persimmon shell with glycolysis and alcohol fermentation, acetic acid fermentation.
Figure 5 shows the antioxidant activity of these fermentation broths by measuring the antioxidant activity of persimmon bark powder fermentation broth by DPPH radical inhibitory activity assay.
본 발명은 지역의 곶감 가공장에서 버려지는 감 껍질로부터 성분 조성이 균일한 분말 소재를 얻고 여기에 당 분해효소를 가하여 발효 효율이 높은 감 발효액의 제조를 목적으로 한다. 보다 구체적으로는An object of the present invention is to obtain a powder material having a uniform composition from the persimmon skin discarded in a persimmon processing plant in the region, and to add a glycolytic enzyme thereto to produce a fermentation broth with high fermentation efficiency. More specifically
(ⅰ) 건조된 감 껍질을 분쇄하여 분말을 선별하는 단계;(Iii) pulverizing the dried persimmon peel to sort the powder;
(ⅱ) 상기 선별된 분말에 증류수를 첨가한 후 당 분해 효소를 처리하는 단계; 및(Ii) treating disaccharide by adding distilled water to the selected powder; And
(ⅲ) 상기 당 분해 효소 처리액에 알코올 발효한 후 초산발효를 행하는 단계;(Iii) fermenting acetic acid after alcohol fermentation to the glycolytic enzyme treatment solution;
를 포함하는 건강기능성 감 발효액 제조방법을 제공한다.It provides a health functional persimmon fermentation broth manufacturing method comprising a.
상기 감 껍질 건조는 자연건조 또는 열풍건조를 하여 감 껍질의 수분이 80%이상 제거될 때까지 하는 것이 바람직하다. 상기 자연건조는 통풍이 잘되는 음지에서 2~5일, 열풍건조는 cabinet형 열풍건조기를 사용하여 50~80℃에서 6~11시간 동안 건조시키는 것이 바람직하다. 건조 후 분쇄하여 분말화 하는데 용이하기 때문에 감 껍질의 수분이 80%이상 제거되는 것이 바람직하다. The persimmon peel drying is preferably carried out by natural drying or hot air drying until the moisture of the persimmon peel is removed by 80% or more. The natural drying is preferably 2 to 5 days in a well-ventilated shade, hot air drying is preferably dried for 6 to 11 hours at 50 ~ 80 ℃ using a cabinet-type hot air dryer. Since it is easy to pulverize and dry after drying, it is preferable that 80% or more of the moisture of the persimmon peel is removed.
상기 건조된 감 껍질을 분쇄기(Roller mill)에서 분쇄하고 이를 체 진동기에서 선별하는 것이 바람직하다. 분말의 선별은 40mesh 이하(DP 1), 40-60mesh(DP 2), 60mesh 이상(DP 3)으로 선별할 수 있다. 특히, 60mesh 이상(DP 3) 분말을 선별하는 것이 과피 중의 왁스, 카로티노이드 성분이 혼입되어 있지 않는 바, 가장 바람직하다. It is preferable to grind the dried persimmon peel in a mill and sort it in a sieve vibrator. The selection of the powder can be selected by 40 mesh or less (DP 1), 40-60 mesh (DP 2), 60 mesh or more (DP 3). Particularly, screening 60 mesh or more (DP 3) powder is most preferable since no wax or carotenoid component in the skin is mixed.
상기 건조, 분쇄, 선별 단계를 거치면서 이물질과 불용성분이 제거된 이화학적인 성상이 균일한 분말을 수득할 수 있다.Through the drying, pulverizing and sorting steps, it is possible to obtain a powder having a uniform chemical property in which foreign substances and insoluble components are removed.
상기 분말에 증류수를 첨가한 후, 당 분해효소를 처리하여 당 분해 효소 최적 반응에 의한 당화액을 제조하는 것이 바람직하다. After distilled water is added to the powder, it is preferable to prepare a saccharified solution by a glycolytic enzyme optimum reaction by treating a glycolytic enzyme.
상기 당 분해효소(Viscozyme L)는 셀룰라아제(cellulase), 헤미셀룰라아제(hemicellulase), 펙티나아제(pectinase) 및 베타글루코시다제(beta-glucosidase)로 구성된 군으로부터 선택된 어느 하나 이상인 것을 포함할 수 있다.The glycolytic enzyme (Viscozyme L) may include any one or more selected from the group consisting of cellulase, hemicellulase, pectinase, and beta-glucosidase.
상기 당 분해효소를 0.5?5 v/w% 첨가하여 처리하는 것이 바람직하다. 그 이유는 본 효소의 최적 농도가 2.23~2.46%인 바, 감 껍질 기질의 양 등에 따른 적합한 범위이기 때문이다.It is preferable to add 0.5 to 5 v / w% of the above-described sugar degrading enzyme. The reason is that the optimum concentration of the enzyme is 2.23 ~ 2.46%, which is a suitable range depending on the amount of persimmon skin substrate.
상기 당 분해효소 반응 처리는 반응 온도 40~55℃, 효소 반응 pH 3.0~6.0, 효소 반응 시간 6~24시간으로 하는 것이 당 분해 효소를 처리하지 않은 당화액에 비해 환원당을 1.5~2배 정도 더 증가시킬 수 있는바, 바람직하다.The glycolytic enzyme treatment is the reaction temperature of 40 ~ 55 ℃, enzyme reaction pH 3.0 ~ 6.0, enzyme reaction time of 6 to 24 hours reducing sugar is 1.5 to 2 times more than that of the saccharification solution not treated with the enzyme It is desirable to increase it.
상기 최적 효소 반응 처리조건은 반응표면분석(Response Surface Methodology, RSM)을 통하여 제공한다. The optimum enzyme reaction treatment conditions are provided through Response Surface Methodology (RSM).
상기 반응표면분석을 이용하여 최적 당화 조건으로 제조된 당 분해 효소 처리액(당화액)의 당도는 10~15%인 것이 바람직하다.It is preferable that the sugar content of the glycolytic enzyme treatment liquid (saccharification liquid) prepared under the optimum saccharification conditions using the reaction surface analysis is 10 to 15%.
상기 알코올 발효는 당 분해 효소 처리액을 여과하여 알코올 발효 효모인 사카로미세스 세레비시아(Saccharomyces cerevisiae)를 접종하여 발효시키는 것이 바람직하다.The alcohol fermentation is preferably fermented by inoculating Saccharomyces cerevisiae , which is an alcohol fermentation yeast by filtering a glycolysis enzyme treatment solution.
상기 사카로미세스 세레비시아(Saccharomyces cerevisiae)를 0.02%?0.1%접종한 후 20?30℃에서 60?100 시간 진탕하면서 발효시켜 알코올 발효액을 얻는 것을 포함할 수 있다. Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) may be obtained by inoculating 0.02%? 0.1% and then fermented with shaking at 20? 30 ° C. for 60? 100 hours to obtain an alcohol fermentation broth.
상기 초산발효는 상기 알코올 발효액을 여과하고 종초를 첨가하여 발효하는 것이 바람직하다.The acetic acid fermentation is preferably fermented by filtering the alcoholic fermentation broth and adding seed.
상기 종초는 아세토박터 아세티(Acetobacter aceti)를 접종하여 배양한 산 농도 4.5%인 것이 바람직하다.The seed is preferably an acid concentration of 4.5% inoculated with Acetobacter aceti inoculation.
상기 종초를 5~25% 첨가하여 27~36℃에서 72~100시간 발효하여 산 농도 4% 이상이 되도록 하는 것이 바람직하다.5 to 25% of the vinegar is added and fermented at 27 to 36 ° C for 72 to 100 hours, so that the acid concentration is 4% or more.
본 발명의 일 실시예에서는 알코올 발효 및 초산 발효에 대한 이화학적 특성을 모니터링하였다. 대조구는 시료량과 가수량을 동일하게 적용한 후 당화효소 처리를 하지 않은 것을 사용하여 당화액과 알코올 발효 특성을 비교하였다. 당화효소 처리를 하였을 경우 초기 당도에 13.3 °Brix로 대조구보다 약 2 °Brix 정도 높았으며, 72시간 발효 후 알코올 함량이 대조구보다 약 3% 증가하여 5.13%로 나타났다. 또한 이어진 초산 발효에서 대조구 (1.54%) 에 비하여 산도가 약 2.5 배 증가한 초산 발효액 (4.25%)을 얻을 수 있었다.
In one embodiment of the present invention, the physicochemical properties of alcohol fermentation and acetic acid fermentation were monitored. The control group was compared with the saccharified solution and alcohol fermentation characteristics using the same amount of sample and the amount of hydrolyzate and not treated with saccharase. When the glycosylated enzyme was treated, the initial sugar content was 13.3 ° Brix, which was about 2 ° Brix higher than that of the control. After 72 hours of fermentation, the alcohol content increased by 3% compared to the control, which was 5.13%. In addition, acetic acid fermentation broth (4.25%) with an acidity of about 2.5 times higher than that of the control (1.54%) was obtained in the subsequent fermentation.
또한 본 발명은 상기 방법으로 제조된 건강기능성 감 발효액을 제공한다. 상기 감 발효액은 당 분해효소를 처리하여 환원당 함량이 증가된 용액으로서 알코올 및 초산 함량이 높고 폴리페놀 성분 등 생리활성 물질이 함유된 건강기능성 발효액이다.
In another aspect, the present invention provides a health functional persimmon fermentation broth prepared by the above method. The persimmon fermentation broth is a healthy functional fermentation broth that has a high content of alcohol and acetic acid and contains a physiologically active substance such as polyphenol as a solution in which reducing sugar content is increased by treating a glycolytic enzyme.
이하, 본 발명을 실시예를 통하여 상세히 설명하도록 한다. 하기 실시예는 본 발명을 설명하기 위한 일 예에 지나지 않으며, 이에 의하여 본 발명의 범위가 제한되는 것은 아니다.
Hereinafter, the present invention will be described in detail through examples. The following examples are only illustrative of the present invention, and the scope of the present invention is not limited thereby.
<< 실시예Example > >
<실시 예 1 : 감 껍질의 건조, 분쇄 및 선별에 의한 감 분말 소재화 >Example 1 Persimmon Powder Materialization by Drying, Grinding and Selecting Persimmon Peel
감 껍질의 건조는 자연건조와 열풍건조를 하여 원료 중 수분이 80% 이상 제거될 때까지 수행하였다. 자연건조는 통풍이 잘되는 음지에서 3일, 열풍건조는 cabinet형 열풍건조기를 사용하여 60℃에서 9시간 동안 건조 시 원료 중 수분이 80% 이상 제거되어 분쇄하기 알맞은 상태로 건조되었다. 건조된 감 껍질의 분말은 0.5 mm screen을 사용한 Roller mill (C.W. Brabender Instruments, Inc.)를 이용하여 1,000 rpm으로 분쇄한 후 355 μm (40 mesh), 250 μm (60 mesh)의 표준 망체를 미리 설치한 체진동기 (sieve shaker, W.S. Tyler Co., USA)에 분쇄한 감껍질을 넣고 15분간 작동한 후 표준 망체에 잔류된 감피 분말을 회수하여 구분하였다. 수율은 감 껍질 1 kg 사용 시 40mesh 이하 (DP-1)는 424 g/kg, 40-60 mesh (DP-2)는 177 g/kg, 60 mesh 이상(DP 3)은 389 g/kg을 얻을 수 있다. Drying of persimmon peel was carried out by natural drying and hot air drying until 80% or more of moisture was removed from the raw materials. Natural drying was done in a well-ventilated shade for 3 days, and hot air drying was performed by using a cabinet-type hot air dryer for 9 hours at 60 ° C to remove more than 80% of the moisture from the raw materials, and dried in a state suitable for grinding. The dried persimmon shell powder was ground at 1,000 rpm using a roller mill (CW Brabender Instruments, Inc.) with a 0.5 mm screen and pre-installed standard meshes of 355 μm (40 mesh) and 250 μm (60 mesh). The pulverized persimmon peel was put into a sieve shaker (WS Tyler Co., USA), operated for 15 minutes, and recovered by separating the gampi powder remaining in the standard mesh. Yield is 424 g / kg for 40 mesh or less (DP-1), 177 g / kg for 40-60 mesh (DP-2) and 389 g / kg for 60 mesh or more (DP 3) when 1 kg of persimmon peel is used. Can be.
따라서 감 껍질에서 건조, 분쇄, 선별 공정을 통하여 얻은 분말 DP-3 는 분쇄 및 선별 과정을 통하여 감의 바깥쪽 껍질 부분이 완전하게 제거되어서 감의 과육 부분의 분말과 거의 외관 및 그 조성 등이 동일하게 되었다(도 2 참조).
Therefore, the powder DP-3 obtained by drying, grinding and sorting in persimmon peel is completely removed from the outer shell of persimmon through grinding and sorting process, so that the appearance and composition of powder DP-3 are almost the same. (See FIG. 2).
<실시 예 2 : 감 분말 소재의 당 분해 효소 최적 반응에 의한 Example 2 By Optimal Reaction of Glycolytic Enzymes in Persimmon Powder 당화액의Saccharified 제조 > Manufacture
선별한 감 분말 DP-3 10 g에 증류수 50 mL를 첨가한 후 일정량의 셀룰라아제, 베타글루카나제 및 자일란라제가 주성분인 비스코자임 엘(Viscozyme L, Novozyme Co. 덴마크), 펙티나아제가 주성분인 펙티넥스 5엑스엘(Pectinex 5XL, Novozyme Co. 덴마크), 셀룰라아제, 헤미셀룰라아제 및 펙티나아제가 주성분인 셀루클라스트 1.5엘(Celluclast 1.5 L, Novozyme Co. 덴마크)을 넣은 후 각각 동일한 농도, 반응 온도 및 반응 시간 조건하에서 효소 반응을 유도하였다. 일정한 시간 효소 반응을 유도한 후 반응액을 원심분리 후 상층액 일부를 덜어내어 환원당 함량은 DNS 비색법으로, 당도는 굴절당도계를 이용하여 측정하였다. 그 결과, 효소 반응을 시키지 않은 대조군에 비하여 효소 반응을 시켰을 때 환원당 함량과 당도가 증가하였고, 효소 종류에 따라서는 비스코자임 엘(Viscozyme L)을 넣어서 반응하였을 때 가장 많이 증가하였다. 50 mL of distilled water was added to 10 g of the selected persimmon powder DP-3, and then biscozyme L (Viscozyme L, Novozyme Co. Denmark) and pectinase were the main ingredients of a certain amount of cellulase, beta glucanase and xylanase. After adding Pectinex 5XL (Pectinex 5XL, Novozyme Co. Denmark), Cellulase, Hemicellulase and Pectinase as the main ingredient, Celluclast 1.5 L (Celluclast 1.5 L, Novozyme Co. Denmark) And enzymatic reactions were induced under reaction time conditions. After inducing the enzyme reaction for a certain time, the reaction solution was centrifuged, and then a portion of the supernatant was removed, and the reducing sugar content was measured by DNS colorimetric method, and the sugar content was measured by using a refractive sugar meter. As a result, the reducing sugar content and the sugar content increased when the enzyme reaction was performed compared to the control group that did not undergo the enzymatic reaction, and the most increase when the reaction was performed by adding Viscozyme L according to the enzyme type.
따라서 효과가 가장 높은 당분해효소인 비스코자임 엘을 이용하여 반응표면분석 (Response Surface Methodology, RSM)을 이용하여 감 껍질의 최적 당 분해조건을 구명하였다. 중심합성계획에 의해 효소 대 기질 농도, 효소 반응 온도 및 효소 반응 시간을 독립변수로 하고, 환원당과 당도를 종속변수로 하여 반응표면분석을 실시하였다. [표 1]과 같이 독립변수는 효소농도 (X1), 당화온도 (X2), 당화시간 (X3)를 -2, -1, 0, 1, 2의 5단계로 부호화하여 효소 농도 1?4 mL/100 g, 반응온도 40?60 ℃ 반응시간 2?10 시간 사이의 구간에서 중심합성계획에 따라 16개 실험구로 설정하여, SAS (Statistical Analysis System)의 반응표면분석법으로 효소 반응 조건을 최적화하였다. 당 분해반응에서 독립변수에 영향을 받는 종속변수는 당도, 환원당으로 하였으며, 이를 3회 반복 측정하여 그 평균값을 회귀분석에 사용하였다. 실험 결과를 이용한 환원당과 당도의 반응표면 회귀식은 [표 2]에 나타내었다. 환원당 함량과 당도 회귀식의 R2 값은 각각 0.8930, 0.8257로 유의수준 10% 이내에서 인정되었다. 그리고 [표 3]에 나타난 바와 같이 당분해 조건에 있어서 환원당은 효소농도 2.32%, 반응온도 49.68℃, 반응시간 5.93 시간에서 12.49 g/100 g의 최대값을 나타내었고, 당도는 효소농도 2.46%, 반응온도 48.66℃, 반응시간 6.75 시간에서 13.7 °Brix의 최대값을 나타내었다. 그 결과 감 껍질의 최적 당분해 반응 조건은 비스코자임 엘 효소농도 2.23?2.46%, 반응온도 48.66?49.68℃, 반응시간 5.93?6.75 시간으로 나타났으며 (도 3 참조 ), [표 4]에서와 같이 이 범위 내의 임의의 조건 즉, 효소농도 2.3%, 반응온도 49℃, 반응시간 6.5시간에서 당화액의 환원당은 12.49 g/100 g, 당도는 13.7 °Brix로 예측되었으며, 이 값은 실제 실험을 통해 얻어진 값과 거의 일치하였으며, 이는 본 발명의 우수성을 간접적으로 입증한다. Therefore, the optimum sugar degradation condition of persimmon peel was investigated using response surface methodology (RSM) using biscozyme L, the most effective glycolytic enzyme. According to the central synthesis plan, reaction surface analysis was performed using enzyme-to-substrate concentration, enzyme reaction temperature and enzyme reaction time as independent variables, and reducing sugar and sugar as dependent variables. As shown in [Table 1], the independent variable is represented by enzyme concentration (X1), saccharification temperature (X2), and saccharification time (X3) in 5 steps of -2, -1, 0, 1, 2, and enzyme concentration 1-4 mL. / 100 g, reaction temperature 40 ~ 60 ℃ reaction time was set to 16 experimental zones according to the central synthesis plan in the interval of 2 to 10 hours, enzyme reaction conditions were optimized by the reaction surface analysis method of the SAS (Statistical Analysis System). The dependent variables affected by the independent variables in the sugar decomposition reaction were sugar and reducing sugar, and the average value was measured three times and used for the regression analysis. The reaction surface regression equation of reducing sugar and sugar content using the experimental results is shown in [Table 2]. Reducing sugar content and sugar regression R 2 The values were 0.8930 and 0.8257, respectively, and were within 10% of the significance level. As shown in [Table 3], the reducing sugar showed a maximum value of 12.49 g / 100 g at the enzyme concentration of 2.32%, the reaction temperature of 49.68 ° C., and the reaction time of 5.93 hours, and the sugar content of the enzyme concentration of 2.46%, as shown in [Table 3]. The maximum value of 13.7 ° Brix was shown at a reaction temperature of 48.66 ° C and a reaction time of 6.75 hours. As a result, the optimum glycolysis reaction condition of persimmon peel was 2.23 ~ 2.46% biszyme L enzyme concentration, reaction temperature 48.66 ~ 49.68 ℃ and reaction time 5.93 ~ 6.75 hours (see Fig. 3). Likewise, under any conditions within this range, that is, the enzyme concentration was 2.3%, the reaction temperature was 49 ° C, and the reaction time was 6.5 hours, the reducing sugar of the saccharified solution was predicted to be 12.49 g / 100 g and the sugar content was 13.7 ° Brix. Almost consistent with the values obtained through, this indirectly demonstrates the superiority of the present invention.
<실시 예 3 : 감 분말 Example 3: Persimmon Powder 당화액으로With saccharification 고품질 알코올발효액 및 초산 발효액의 제조 > Preparation of High Quality Alcohol Fermentation and Acetic Acid Fermentation>
최적당화조건으로 감 껍질을 Viscozyme L 효소에 의하여 당분해 반응을 시킨 당화액을 여과하고 알코올 발효 효모인 사카로미세스 세레비시아 (Saccharomyces cerevisiae)를 0.02% 접종한 후 25℃에서 3일간 발효를 진행하였다. 초산 발효는 알코올 발효액에 미리 배양한 아세토박터 아세티 (Acetobacter aceti) 종초의 배양액을 10% 첨가하고 진탕배양기에서 200 rpm으로 30℃에서 3일간 발효를 진행하였다. 대조구는 시료량과 가수량을 동일하게 적용한 후 당 분해효소 처리를 하지 않고 알코올 발효와 초산 발효한 것으로 하여 비교하였다. Viscozyme L Enzyme by Persimmon Peel The saccharified solution subjected to the glycolysis reaction was filtered, inoculated 0.02% of Saccharomyces cerevisiae, an alcoholic fermentation yeast, and then fermented at 25 ° C. for 3 days. Acetic acid fermentation was performed by adding 10% of the culture solution of Acetobacter aceti seed incubated in alcohol fermentation broth and then fermenting at 30 ° C. at 200 rpm in a shaker for 3 days. The control group was compared with the same amount of sample and the amount of hydrolyzate after alcohol fermentation and acetic acid fermentation without glycolytic enzyme treatment.
[표 5]에서 보는 바와 같이 비스코자임 엘 처리를 하였을 경우 당화액의 초기 당도가 13.3 °Brix로 대조구보다 약 2 °Brix 정도 높았으며, 72시간 발효 후 알코올 함량이 대조구 (1.96%)보다 약 두 배 이상이 높은 5.13%로 나타났다. 이어서 초산 발효액의 산도도 당화효소 처리구(4.25%)가 무처리구(1.54%)에 비하여 2배 이상 높게 나타났다. 이는 당 분해효소인 비스코자임엘의 처리가 감피 중의 식이섬유 및 탄닌 성분 등과 결합하여있는 배당체 성분을 분해하여 발효에 이용되는 기질인 당 함량을 높여주는 한편, 효모와 초산균의 작용을 무처리구 보다 용이하게 하기 때문인 것으로 생각된다. 또한 무처리구의 초산 발효액에 비하여 비스코자임엘 처리한 초산 발효액이 훨씬 투명하며 냄새 및 색택이 우수하였다.
As shown in Table 5, the initial sugar content of the saccharified solution was 13.3 ° Brix, which was about 2 ° Brix higher than that of the control, and the alcohol content after fermentation for 72 hours was about two times higher than that of the control (1.96%). More than double the rate was 5.13%. Subsequently, the acidity of acetic acid fermentation broth (4.25%) was more than two times higher than that of untreated (1.54%). The treatment of biscozymeel, a glycolytic enzyme, decomposes glycosides, which are combined with dietary fiber and tannins, to increase the sugar content, which is a substrate used for fermentation, and makes yeast and acetic acid bacteria more easily treated than untreated. It seems to be because In addition, the biscozyme-treated acetic acid fermentation broth was much more transparent than the acetic acid fermentation broth without treatment, and the smell and color were excellent.
감분말 발효액의 색도는 색차계 (CM-3600D, Konica Minolta, Osaka, Japan)를 이용하여 L (명도), a (적색도), b (황색도) 값을 측정하였으며, 전반적인 색차 (ΔE)는 Hunter-Scofield식 ()을 이용하여 얻었으며, 대ㅐ조대조구로 증류수 (L=100.00, a=0.00, b=0.00)를 사용하였다. 갈색도 및 탁도는 감분말 발효액을 일정량 취하여 분광광도계 (UV 1601 PC, Shimadzu Co., Kyoto, Japan)를 사용하여 갈색도는 420 nm, 탁도는 660 nm에서 흡광도를 측정하였다. 표 6에 측정한 감 분말 초산 발효액의 색도와 갈색도, 탁도를 나타내었다. 대조구에 비하여 효소처리를 하여 발효한 것이 비교적 맑고, 또 밝은 색을 유지하는 것을 보여주며, 이에 비하여 무처리구는 훨씬 용액이 탁하고, 또 갈변이 상당하게 일어난 것을 알 수 있다. The chromaticity of the powdered fermentation broth was measured by using a color difference meter (CM-3600D, Konica Minolta, Osaka, Japan) to measure L (brightness), a (redness), and b (yellowness). Obtained using the Hunter-Scofield equation (), distilled water (L = 100.00, a = 0.00, b = 0.00) was used as a control. The brownness and turbidity were measured by taking a certain amount of powdered powdered fermentation broth using a spectrophotometer (UV 1601 PC, Shimadzu Co., Kyoto, Japan) to measure the absorbance at 420 nm and turbidity at 660 nm. The color, brownness, and turbidity of the persimmon powder acetic acid fermentation broth measured in Table 6 are shown. Compared with the control, the fermentation by enzyme treatment shows relatively clear and bright color, while the untreated section is much more turbid in solution and browning is considerably occurred.
그리고 감과 감 껍질에 함유되어서 생체 성분 중의 세포막 지질 및 각종 단백질과 DNA의 산화적 손상 등을 방지하여 고지혈증, 고혈압, 동맥경화 및 당뇨 등의 대사성질환의 예방 효과가 있는 페놀성 화합물의 함량을 Folin-Ciocalteu 방법으로 측정한 결과는 표 6과 같다. 당 분해효소 비스코자임 엘을 처리하여 발효한 In addition, Folin- contains phenolic compounds that are contained in persimmon and persimmon peel to prevent oxidative damage of cell membrane lipids and various proteins and DNA in biological components, and to prevent metabolic diseases such as hyperlipidemia, hypertension, arteriosclerosis, and diabetes. The results measured by Ciocalteu method are shown in Table 6. Fermented by treating glycolytic enzyme biscozyme L
식초 중의 총페놀 함량이 무처리구에 비하여 약 10 % 이상 증가하였다. The total phenolic content of the vinegar increased by more than about 10% compared to the untreated.
또한 이들 발효 제품의 항산화 활성을 DPPH 라디칼을 저해하는 정도를 나타내는 방법으로 측정한 결과는 도 4와 같다. 총페놀 함량과 마찬가지로 당분해효소를 처리하여 발효한 식초 중의 DPPH 라디칼 저해 활성이 약 10 % 이상 증가하였다.
In addition, the results of measuring the antioxidant activity of these fermented products by the method indicating the degree of inhibition of DPPH radicals are shown in FIG. 4. Like total phenolic content, DPPH radical inhibitory activity in vinegar fermented with glycolysis increased by more than 10%.
이와 같이 본 발명은 지역 가공장에서 버려지는 감 껍질을 농가에서 손쉽게 처리 할 수 있는 건조, 선별과 같은 전처리를 통하여 조성이 균일한 감 분말 소재를 얻고 이에 당분해효소를 처리하여 효율과 기능성이 증가된 감 발효액을 제조하는 방법으로서 감 껍질에 여분의 당 성분을 첨가하여 보당하지 않더라도 충분히 발효액을 제조할 수 있으며, 이 방법을 활용하여 다른 과일 가공품의 박피 폐기물을 기능성 소재나 발효 제품화하는데 이용할 수도 있다.
As described above, the present invention obtains a persimmon powder material having a uniform composition through pretreatment such as drying and screening, which can be easily processed by farmers, and discards persimmon peel discarded at local processing plants, thereby treating glycolytic enzymes to increase efficiency and functionality. As a method of preparing persimmon fermentation broth, it is possible to prepare fermentation broth even if it is not suitable by adding extra sugar component to persimmon peel, and it can also be used to make peeling waste of other fruit processed products into functional material or fermentation product. .
이상 첨부된 도면을 참조하여 본 발명의 실시예들을 설명하였지만, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명의 그 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다.
Although embodiments of the present invention have been described above with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may be embodied in other specific forms without changing the technical spirit or essential features of the present invention. I can understand that. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.
Claims (13)
(ⅱ) 상기 선별된 분말에 증류수를 첨가한 후 당 분해 효소를 처리하는 단계; 및
(ⅲ) 상기 당 분해 효소 처리액에 알코올 발효한 후 초산발효를 행하는 단계;
를 포함하는 건강기능성 감 발효액 제조방법.(Iii) pulverizing the dried persimmon peel to sort the powder;
(Ii) treating disaccharide by adding distilled water to the selected powder; And
(Iii) fermenting acetic acid after alcohol fermentation to the glycolytic enzyme treatment solution;
Health functional persimmon fermentation broth manufacturing method comprising a.
상기 감 껍질 건조는 자연건조 또는 열풍건조를 하여 감 껍질의 수분이 80%이상 제거될 때까지 하는 것을 특징으로 하는 건강기능성 감 발효액 제조방법.The method of claim 1,
The persimmon peel drying is a healthy functional persimmon fermentation broth manufacturing method characterized in that the natural drying or hot air drying until the moisture of the persimmon peel is removed more than 80%.
상기 분말의 선별은 60 mesh 이상(DP-3)의 분말을 선별하는 것을 특징으로 하는 건강기능성 감 발효액 제조방법.The method of claim 1,
Selection of the powder is a healthy functional persimmon fermentation method, characterized in that the selection of 60 or more mesh (DP-3) powder.
상기 당 분해 효소(Viscozyme L)는 셀룰라아제(cellulase), 헤미셀룰라아제(hemicellulase), 펙티나아제(pectinase) 및 베타글루코시다제(beta-glucosidase)로 구성된 군으로부터 선택된 어느 하나 이상인 것을 특징으로 하는 건강기능성 감 발효액 제조방법.The method of claim 1,
The glycolytic enzyme (Viscozyme L) is any one or more selected from the group consisting of cellulase (cellulase), hemicellulase (hemicellulase), pectinase (pectinase) and beta-glucosidase Method for preparing persimmon fermentation broth.
상기 당 분해 효소를 0.5?5 v/w% 첨가하여 처리하는 것을 특징으로 하는 건강기능성 감 발효액 제조방법.The method of claim 1,
Health functional persimmon fermentation broth manufacturing method characterized in that the treatment by adding 0.5 ~ 5 v / w% of the above glycolysis enzyme.
상기 당 분해 효소 반응 처리는 반응 온도 40~55℃, 효소 반응 pH 3.0~6.0, 효소 반응 시간 6~24시간인 것을 특징으로 하는 건강기능성 감 발효액 제조방법.The method of claim 1,
The glycolysis reaction treatment is a healthy functional persimmon fermentation broth production method characterized in that the reaction temperature 40 ~ 55 ℃, enzyme reaction pH 3.0 ~ 6.0, enzyme reaction time 6 ~ 24 hours.
상기 당 분해 효소 처리액의 당도는 10~15%인 것을 특징으로 하는 건강기능성 감 발효액 제조방법.The method of claim 1,
The sweetness of the fermentation broth of health functional, characterized in that the sugar content of the glycolysis treatment solution is 10-15%.
상기 알코올 발효는 당 분해 효소 처리액에 사카로미세스 세레비시아(Saccharomyces cerevisiae)를 접종하여 발효시키는 것을 특징으로 하는 건강기능성 감 발효액 제조방법.The method of claim 1,
The alcohol fermentation is a method of producing a healthy functional persimmon fermentation broth characterized in that the fermentation by inoculating Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) in the treatment solution.
상기 사카로미세스 세레비시아(Saccharomyces cerevisiae)를 0.02%?0.1%접종한 후 20?30℃에서 60?100 시간 진탕하면서 발효시켜 알코올 발효액을 얻는 것을 특징으로 하는 건강기능성 감 발효액 제조방법. The method of claim 8,
Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) is inoculated with 0.02%? 0.1% inoculation and fermented while shaking at 20? 30 ℃ for 60-100 hours to obtain an alcoholic fermentation broth.
상기 초산발효는 제 9항의 알코올 발효액을 여과하고 종초를 첨가하여 발효하는 것을 특징으로 하는 건강기능성 감 발효액 제조방법.The method of claim 1,
The acetic acid fermentation is a method of producing a healthy functional persimmon fermentation broth characterized in that the fermentation broth by filtering the alcohol fermentation of claim 9 added.
상기 종초는 아세토박터 아세티(Acetobacter aceti)를 접종하여 배양한 산 농도 4.5%인 것을 특징으로 하는 건강기능성 감 발효액 제조방법.The method of claim 10,
The seed is a healthy functional persimmon fermentation broth manufacturing method, characterized in that the acid concentration of 4.5% inoculated by inoculating Acetobacter aceti ( Acetobacter aceti ).
상기 종초를 5~25% 첨가하여 27~36℃에서 72~100시간 발효하여 산 농도 4% 이상이 되도록 하는 것을 특징으로 하는 건강기능성 감 발효액 제조방법.The method of claim 10,
The fermentation broth manufacturing method of health functional persimmon characterized in that the fermentation at 5 ~ 25% by adding the fermentation at 27 ~ 36 ℃ 72-100 hours to be an acid concentration of 4% or more.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103704637A (en) * | 2013-12-26 | 2014-04-09 | 天津农科食品生物科技有限公司 | Constipation-clearing persimmon fruit and preparation method thereof |
| KR20180014420A (en) * | 2016-07-28 | 2018-02-08 | 안동대학교 산학협력단 | Cosmetic composition for improving whitening, wrinkle and elasticity of skin comprising persimmon byproduct extract produced by enzymatic hydrolysis and ultra high pressure homogenization as effective component |
| KR20190058732A (en) * | 2017-11-20 | 2019-05-30 | 농업회사법인주식회사 네이처팜 | Method for producing liquid product having high content of water-soluble tannin of astringent persimmon and persimmon peel by complex treatment of ultra high pressure extraction and enzyme |
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| KR102219200B1 (en) * | 2014-05-12 | 2021-02-23 | (주)앗코스텍 | Anti-obese composition comprising Java tumeric polysaccharides |
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| KR100767802B1 (en) * | 2006-06-30 | 2007-10-18 | 전북대학교산학협력단 | Functional beverage containing persimmon vinegar |
| KR100853313B1 (en) | 2007-07-27 | 2008-08-21 | 주식회사 바다누리 | A high efficient method for extracting beta-carotene from persimmon skin |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103704637A (en) * | 2013-12-26 | 2014-04-09 | 天津农科食品生物科技有限公司 | Constipation-clearing persimmon fruit and preparation method thereof |
| KR20180014420A (en) * | 2016-07-28 | 2018-02-08 | 안동대학교 산학협력단 | Cosmetic composition for improving whitening, wrinkle and elasticity of skin comprising persimmon byproduct extract produced by enzymatic hydrolysis and ultra high pressure homogenization as effective component |
| KR20190058732A (en) * | 2017-11-20 | 2019-05-30 | 농업회사법인주식회사 네이처팜 | Method for producing liquid product having high content of water-soluble tannin of astringent persimmon and persimmon peel by complex treatment of ultra high pressure extraction and enzyme |
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