KR20120103910A - Process for fermented-raisi tree(hovenia dulcis)-beverage - Google Patents

Abstract

PURPOSE: A producing method of a beverage using a fermented extract of Hovenia dulcis is provided to enable users to easily drink the beverage by reducing the unique smell and taste of the Hovenia dulcis. CONSTITUTION: A producing method of a beverage using a fermented extract of Hovenia dulcis comprises the following steps: washing and cutting the Hovenia dulcis, and hot-air drying the Hovenia dulcis at 70-80 deg C: spraying 15wt% of enzyme suspension of Aspergillus niger on 1kg of hot-air dried Hovenia dulcis, and aging the Hovenia dulcis at 30-35 deg C for 3 days; heating and pressurizing the aged Hovenia dulcis using saturated steam; cooling and crushing the Hovenia dulcis, and hot-water extracting the crushed Hovenia dulcis; and mixing 3-30wt% of Hovenia dulcis extract with 1L of water. The beverage additionally contains citric acid or apple juice, honey, jujube or a jujube concentrate, or their mixture. [Reference numerals] (AA) Hovenia dulcis(the stem or fruit); (BB) Washing and cutting; (CC) Hot-air drying; (DD) Fermenting and aging; (EE) Expanding and producing pores; (FF) Hot-water extracting; (GG) Seasoned and sterilized product; (HH) Adding a hot-air stirring process at 70-80 deg. C; (II) Aging for 3 days using Aspergillus Nigar enzyme liquid at 30-35 deg. C; (JJ) 100 saturated steam, pressurizing in 25-35 Lbs/Im^2; (KK) Adding 1-10wt% of jujube or jujube concentrate

Description

 Process for producing beverages using fermented extracts of barley (stem and fruit) {Process for Fermented-Raisi Tree (Hovenia Dulcis) -Beverage}

The present invention relates to a method for preparing a beverage (bart and fruit) fermented extract beverage, and more specifically, fermented dry bark (stem and fruit) by Aspergillus Naga, swelling and porous it, and then into a beverage through hot water extraction It relates to a method for producing a barn (stem and fruit) fermented extract prepared beverage.

Recently, due to the increasing interest in health and leisure due to well-being trends, products with functional supplements for health maintenance are also actively consumed in the favorite foods and are being developed enthusiastically.

In particular, such functional beverages are developed by using medicines extracted from herbal medicines or natural foods in terms of conventional medicine, such as folk medicine or herbal medicine, and this is likely to control biological functions from natural plants or to recover or prevent diseases. Because it is presented enough.

For this reason, the present invention relates to a functional beverage using huts (stems and fruits). Original barn is a deciduous broad-leaved tree belonging to the sea buckthorn family. Cold resistance, strong sound resistance, grows well in the shade and sunny place, strong eye strength, but low dry resistance. Also water resistance. It has high pollution resistance and grows well on the beach and downtown.

Leaves are alternate, broad oval or elliptical, inflorescences, animate or animate at the ends of branches. Flowers are benign and bloom in white in June.

Used as building materials, sculptures, musical instruments, etc., fruit is sweet, so it is used for edible and medicinal poisons. It is distributed in sub-central Korea, Japan and China.

Fruits, in particular, lead to liver function. Polysaccharides in the fruit to release the poison and protect the liver.

The fruit is put in a jug of water and boiled like barley tea, and the active ingredient (polysaccharide) is hardly destroyed when heated. It is difficult for the general public to find this tree in the mountains because it is not a common species. Liver protection is best obtained in October. There was also a hangover remedy containing this tree.

In recent years, due to pharmacological action, the range of its use as a functional food is expanding. In particular, as the damage of the liver and the occurrence of various adult diseases are increased due to the increase in the drinking population due to the stress of modern people, it is necessary to develop a functional drink containing excellent natural substances such as the barn.

Accordingly, the present invention is to provide a functional beverage using a hut (stem and fruit), to provide a functional beverage containing hut (stem and fruit) fermented extract.

The present invention for this purpose is to promote the generation of the body absorbent material through the fermentation ripening step after the three-step drying step of the bark stem and fruit, to produce a beverage through the expanded porosity step and the hot water extraction and flavoring product step.

As described above, according to the present invention, a tan brown fermented beverage having a distinctive taste is prepared using a hut (stem and fruit). At this time, the rough absorbing substances and odors are neutralized through the hot air drying step and the fermentation aging step, and the body absorbent material is increased and mass productivity is improved.

Figure 1 is a block diagram showing the manufacturing process of the barn (stem and fruit) fermented extract beverage according to the present invention.

DETAILED DESCRIPTION Hereinafter, the most preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily implement the present invention. . Other objects, features, and operational advantages, including the purpose, working effects, and the like of the present invention will become more apparent from the description of the preferred embodiment.

For reference, the embodiments disclosed herein are presented by selecting the most preferred examples to help those skilled in the art from understanding various embodiments, and the technical spirit of the present invention is not necessarily limited or limited by the embodiments. Various changes and modifications may be made without departing from the spirit of the invention, and other embodiments may be equivalent.

Exemplary Drawings Figure 1 is a block diagram showing a method for preparing a barn (stem and fruit) fermented extract beverage according to the present invention, the present invention comprises a hot air drying step of washing and cutting the barn, followed by hot air drying; A fermentation ripening step of fermenting the hot air dried cutting hut (stem and fruit); A swelling porous sintering step of swelling and porous the fermented matured barn (stem and fruit) by heating and pressing through saturated steam; Cooled and pulverized the expanded porous huts (stems and fruits), and then extract the extract through the hot water extraction, huts (stems and berries) consisting of extract extraction and beverage production step of dissolving the extract to prepare a beverage Fermented extract beverage preparation method.

In more detail, the hot air drying step is characterized in that it further comprises a stirring process for the activation of enzymes in the barn (stem and fruit) itself during drying.

And, the hot air drying step is characterized in that performed in a temperature range of 70 ℃ ~ 80 ℃. At this time, it is characterized in that it is dried to include about 15% by weight of moisture by hot air drying.

On the other hand, the fermentation aging step is sprayed by spraying 150ml of Aspergillus aging enzyme suspension of 15% by weight with respect to 1.0 kg of dry barn, and then well mixed, characterized in that the aging is carried out for 3 days at 30 ℃ ~ 35 ℃ .

Next, in the expanded porous nitrification step, the fermented and matured waste material is put into a rotary hermetic expander, heated at 10 to 15 minutes by injecting 1 to 1.5 atm of saturated steam at 100 ° C., and then the pressure of the sealed container is 25 Lbs / Characterized in that the opening was carried out when it reaches I㎡ ~ 35Lbs / I㎡.

On the other hand, extract extraction and beverage production step is characterized in that the solid content in the extract extraction through hot water extraction is 0.1 ~ 0.5% by weight.

And, the beverage production step is characterized in that prepared by dissolving 3 ~ 30% by weight of the extract (solid content 0.1 ~ 0.5% by weight) per 1L. At this time, it is characterized in that it further comprises a flavoring step of adding the flavoring agent to any one or a combination of citric acid or apple juice, jujube or jujube concentrate, honey.

The jujube is characterized in that 1 ~ 10% by weight is added to the extract or concentrate.

As described above, the present invention provides a method for preparing a fermented beverage extract, which has a characteristic flavor by fermenting ripened bark (stem and fruit) and extracting it with hot water.

Specifically, the present invention includes a detailed process according to the following examples.

[Example]

First process: washing and cutting process

Take good quality huts (stems and fruits), put them in the washing tank, wash them with water with diluted acid or alkali, wash them with clean water several times, and cut them with a cutter to about 10mm ~ 15mm.

Second Process: Hot Air Drying Process

Cutting huts (stems and fruits) obtained from the first step are put into a hot air drying chamber and dried at a high temperature (about 70 ° C. to 80 ° C.) provided with a device for minimizing humidity while stirring to promote various enzymes. At this time, the moisture content is preferably dried to maintain about 15% by weight.

In general, the drying method is classified into a natural light method, a freeze-drying method, a hot air drying method and the like, and the natural light method is not preferable to be applied to the present invention in terms of productivity because a lot of labor and time physical space is administered. Since the freeze-drying method has less change in color, taste, texture, etc., and can take a porous structure, it is excellent in resilience, but the process is more complicated than other drying methods, requires expensive equipment, and requires a long drying time. This is also undesirable in terms of productivity.

Therefore, the hot air drying method is simple and economically superior to the natural light method or in particular the freeze drying method is applied to the present invention. On the other hand, the effect of the temperature change on the product in the hot air drying is very large, it was confirmed that severe odor occurs at 50 ℃ ~ 60 ℃ at the drying temperature in manufacturing.

Accordingly, in the present invention, while adopting a hot air drying method, a temperature range of 70 ° C. to 80 ° C. is preferable as a temperature range for preventing quality damage, and various enzymes contained in the raw material itself are activated through such hot air drying.

Third Process: Fermentation Maturation Process

Spray 15 ml of Aspergillus Niger enzyme suspension of 15% by weight with respect to 1.0 kg of the raw material (stem and fruit) dried by the hot air drying method by spraying well and mixed well, After making about 2cm thick in the box, fermentation is aged for 3 days in the fermentation chamber at 30 ℃ ~ 35 ℃.

The fermentation weight changes according to the fermentation temperature and fermentation time during fermentation of huts (stems and fruits). In the early stage of fermentation, the increase in weight increased with increasing temperature, but decreased after a certain time. When fermenting at low temperature, the fermentation time may be longer than at high temperature, but when fermenting at high temperature, it is preferable to reduce the time to ferment.In view of these conditions, 30 ℃ ~ 35 ℃ is the optimal temperature for producing useful materials. It was judged that aging of about 70 hours while maintaining it was the most desirable.

This fermentation aging promotes the breakdown of various fibres, fats, and proteins, which improves fragrance and flavor, and produces substances useful to the human body. That is, the hot air drying activates various enzymes contained therein, and the cell wall is disrupted by the cellulase that is separated from Aspergillus niga so that solubilization is increased. Thus, by reducing sugars, peptides and amino acids which are degradation products of saccharides Unpleasant odors are neutralized and removed.

4th process: Expanded porous process

The fermented mature raw material is put into a rotary hermetic expander and heated for 10 to 15 minutes while injecting saturated steam at 100 ° C. to about 1 to 1.5 atm. When the pressure in the vessel reaches 25Lbs / Im 2 to 35Lbs / Im 2, the container is opened and the raw material expands and becomes porous.

This expanded porous process is as if the freeze-drying method is applied in reverse. That is, the freeze-drying method dries water through rapid freezing and converts it into a porous structure. In the present invention, a strong pressure is applied to a raw material (stem and fruit) fermentation maturity, heated, and then fully expanded to open at the point of being porous. In this case, maximum efficiency is obtained when extracting useful components.

5th Process: Hot Water Extraction Process

The expanded porous porous material is cooled to room temperature, crushed into 35 to 45 meshes, filled into a large tea bag, and then extracted by extracting hot water. At this time, the solid content is preferably 0.1 to 0.5% by weight.

6th step: Kami commercialization process

3 to 30% by weight of fermented extract of hot water (stem and fruit) extracted in 1 liter of water and added with organic acid such as citric acid and any one or a combination of apple juice, honey, jujube or jujube concentrate, wherein Jujube or jujube concentrate is characterized by adding 1 to 10% by weight. On the other hand, after the addition of the instant sterilization in a liquid state at a high temperature sterilization for 1 to 30 seconds in 90 ℃ ± 5 ℃, and then enter the bottle to commercialize.

According to this embodiment of the present invention, as shown in the following development of the development of the extract of the development of fruit.

Take good quality huts (stems and fruits), wash them in a washing tank, cut them to a size of 15 mm with a cutter, and dried to 15% by weight while stirring at 75 ℃.

Spray 15 ml of 15% by weight of Aspergillus aging enzyme suspension against a 1.0 kg of dried barn (stem and fruit) raw material by spraying, mix well, put into a cardboard box 2 cm thick, and then fermentation chamber at 30 ° C. Fermented for 75 hours.

The fermented mature raw material was placed in a rotary hermetic expander and heated for 12 minutes while injecting saturated steam at about 1.5 atm. When the vessel pressure reached 30 Lbs / Im2, the heating was stopped and opened to atmospheric pressure. At this time, the water content was within 15% by weight.

The swollen porous material was cooled to room temperature, ground to 40 mesh, and packaged in a large tea bag. The packaged tea bag was put into a hot water extraction tank and the extract was extracted while stirring.

At this time, the solid content of 0.1% by weight, 25% by weight of the extract per 1 liter of water, 0.01-0.2 vol% citric acid was added and then adjusted the pH, 2wt% jujube concentrate (68% by weight of solid) was added, honey, apple juice And the like were further added. The liquid contents were sterilized at 90 ° C. for 10 seconds at a very high temperature, and then packed into bottles and commercialized.

As a result, the following sensory test was obtained.

[Sensory test table]

division Exterior before hot water extraction Exterior after hot water extraction Scent flavor result Pale beige partridge Almost odorless Sweet and thick

* Number of Panels: 25 males, 25 females

* Test Method: Response to Response Effect

As described above, as described above, the depleted developmental beverage according to the present invention activates various enzymes contained in the raw material itself by hot air drying, and causes cell walls to be solubilized by cellulase that is separated by Aspergillus aging to increase solubilization. This is because neutralizing or eliminating an unpleasant odor by reducing sugars, peptides and amino acids which are degradation products of saccharides. In addition, by carrying out pressure ejection expansion treatment in a rotary hermetic container, a large amount of non-degradable fibrous tissue cells are destroyed and porousized to maximize elution, inhibit enzymatic activation, and sterilize contaminating microorganisms. Because.

Claims (6)

A hot air drying step of washing and cutting the barn (stems and fruits) and then hot air drying;
A fermentation aging step in which 15 wt% of Aspergillus aging enzyme suspension is sprayed by spraying and mixed well with 1.0 kg of the hot air-dried cutting hut, followed by aging at 30 ° C. to 35 ° C. for 3 days;
A swelling porous sintering step of swelling and porous the fermented matured barn (stem and fruit) by heating and pressing through saturated steam;
An extract extraction step of cooling and pulverizing the expanded porous hut (stem and fruit) and extracting the extract through hot water extraction;
A beverage preparation step of preparing a beverage by dissolving 3 ~ 30 wt% of the extract per 1 L of water;
Bart (stem and fruit) fermented extract beverage production method characterized in that consisting of.
The method of claim 1, wherein the hot air drying step further comprises a stirring step for activating the enzymes of the huts (stems and fruits) during drying. The method of claim 1, wherein the hot air drying step is carried out at a temperature range of 70 ° C ~ 80 ° C.
The method of claim 1, wherein the expanded porous nitrification step is made by putting fermented and matured waste material into a rotary hermetic expander, injecting 1 to 1.5 atmospheres of saturated steam at 100 ° C., and heating for 10 to 15 minutes. A method for preparing a fern (stem and fruit) fermented extract beverage, characterized in that the opening was carried out when reaching 25Lbs / I㎡ ~ 35Lbs / I㎡.
The method of claim 1, wherein the extract extraction step is a method for producing a beverage (stalks and berries) fermented extract drinking water, characterized in that the solid content in the extract extraction through hot water extraction.
According to claim 1, wherein the beverage preparation step further comprises the step of adding a flavoring agent in any one or a combination of citric acid or apple juice, honey, jujube or jujube concentrate, the jujube or jujube concentrate is 1 Method for producing a fermented extract of barn (stem and fruit), characterized in that the weight% ~ 10% by weight is added.

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