KR20170116722A - Manufacturing method of citron solution with enhanced antioxidant function - Google Patents

Abstract

The present invention relates to a process for separating citrus fruits and flesh from a citrus fruit (step 1); Lyophilizing and crushing the separated peel to obtain a crusted powder (step 2); Mixing the pulp with water at a ratio of 2: 1, and then extracting and filtering the pulp to obtain a pulp (Step 3); And a step (4) of mixing the perianth powder, the fruit juice, and the sugar material (step 4). The present invention also relates to a method for producing citron tea, The present invention also provides a method for manufacturing a citron tea which is improved in antioxidant function as well as enhancing the preference of consumers by mixing citrus fruits.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing an oil-

The present invention relates to a method for producing citron extract which is freeze-dried and added with powdered crumbly powder, and more particularly, to a method for producing citron extract having enhanced antioxidant function by maintaining flavor unique to citron and minimizing nutrient destruction .

Citrus junos is a fruit of citron tree with a yellow ball shape. It has a bumpy and sour taste and has a unique flavor. Its main ingredient is vitamin C 3 times as much as lemon, which is good for cold and skin care. And many organic acids to prevent aging and fatigue. In addition, vitamin B, carbohydrate and protein are more common than other citrus fruits. Hesperidin, which protects capillaries, is contained to prevent cerebral vascular disorders and wind, and excretion The wastes accumulated in the body are sent out. In contrast to citrus fruits such as grapefruit, citrus, orange and citrus, which mainly use only flesh, various fruits and various physiologically active ingredients can be used in a wide range of fruits.

Since citrus fruits mainly contain a large amount of physiologically active substances in their shells, they have to take their husks mainly. For this purpose, conventionally, citrus peels are sliced into sugars and used as winter citrus tea, which is the only processing method. Is too strong and the fragrance of citron is not felt, and the active ingredients contained in citron are not well brought out, and the antioxidant ability is insignificant. Accordingly, development of a new citron tea manufacturing method in which the citron scent can be exerted in an enriched manner and a powdery form capable of maximizing the nutritive value of citrus fruits is added, is positively required. However, There is nothing developed.

It is an object of the present invention to provide a process for producing yuzha (citrus fruit) which is rich in citron scent and contains yuzu peel powder which can maximize the nutritive value of citron.

According to one aspect of the present invention, there is provided a method for producing an extract of citrus fruit having enhanced antioxidant function, comprising the steps of: (1) separating peel and flesh of citron; Lyophilizing and crushing the separated peel to obtain a crusted powder (step 2); Mixing the pulp with water at a ratio of 2: 1, and then extracting and filtering the pulp to obtain a pulp (Step 3); And a step (4) of mixing the perianth powder, the fruit juice, and the saccharide material.

In the production method of the present invention in which the antioxidative function is enhanced, it is preferable that the lyophilization is performed at 80 to -60 ° C.

In the production method of the present invention, the saccharide material preferably has a ratio of sugar: oligosaccharide: honey of 5.5: 4.5: 1.5 to 4.5: 3.5: 0.5 by weight.

In the method for preparing fortified antimicrobial agents having enhanced antioxidant function of the present invention, it is preferable that the mixture of the juice of citrus pulp and sugar material is 48 to 52: 48 to 52 by weight.

In the method for manufacturing brewed fish sauce having enhanced antioxidant function of the present invention, it is preferable that the mixing of the perianth powder and the fruit juice solution is 70 to 100: 25 to 5 weight ratio.

In the production method of the present invention in which the antioxidant function is enhanced, it is preferable that the sugar material in the mixture of the perianth powder, the fruit juice, and the sugar material is kept constant at a ratio of 125 by weight.

Unlike the conventional citron tea, the present invention has the effect of inhibiting the decay of citron by microorganisms while minimizing the loss of nutrients contained in the perilla by freeze-drying the citron peel.

In addition, since the lyophilized product is prepared by mixing the lyophilized peel with the lyophilized peel, it is possible to produce the citron liquid tea with the preservation of the citron flavor and the improved antioxidative function while containing a lot of nutrients.

FIG. 1 shows the results of measuring the content of polyphenols of the present invention and the vegetable oil of the present invention.
2 shows the results of measuring the DPPH radical scavenging activity of the present invention and the present invention.
FIG. 3 shows the results of measuring the ABTS radical scavenging activity of the present invention and the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

The present invention provides citrus juice mixed with saccharides in fruit juice and lyophilized peel powder separated from citrus fruit and pulp.

<Example 1> Preparation of vegetable oil with enhanced antioxidant function

1-1. Separate citrus fruit and pulp

Separate citrus fruit and pulp. The citron to be used in this step is not necessarily limited to a specific one, and the separation of the citron fruit and the pulp is not necessarily limited to a specific method but can be performed by a general separation method.

1-2. Freeze-drying of isolated peel

Freeze-dried citron peel separated from citron. Freeze-drying is a method in which moisture of a material is sublimated under a reduced pressure to dry it, minimizing nutrient loss and microbial contamination of the raw material, and preserving the original taste, flavor and color of the raw material.

Citron contains Hesperidin, a kind of vitamin A, B, C, E, P, organic acids, flavonoids, and phenol components with calcium and antioxidant properties. Citron fruit pectin contains pectin Is contained in large quantities. Citron peel contains many limonoids and carotenoid compounds, which are major components of citron bitter taste while inhibiting cancer. Therefore, in the present invention, freeze-dried and crushed citron peel and sugar-pickled flesh are used together to utilize all of the superior functionality existing in the flesh and the peel of citron.

On the other hand, the conditions for freeze-drying the citron peel are not limited to specific methods as long as they are usually used for freeze-drying agricultural products and fruits, but preferably freeze-drying is carried out at -80 to -60 ° C. When freeze-drying is carried out at a temperature lower than -80 ° C, the cost required for the freeze-drying is high, which is not economical. In the case of freeze-drying at a temperature higher than -60 ° C, freeze- I do not.

1-3. After citrus fruit juice is squeezed, the mixture of the juice solution and the powder and sugar material

The sugar mixed with sugar: oligosaccharide: honey in a ratio of 5: 4: 1 was mixed with the juice obtained by mixing the pulp with 50% by weight of water, and the mixture was stored in the refrigerator. The freeze- Mix together.

&Lt; Example 2 > Production of vegetable oil

After washing the citron, citron peel and flesh were separated. The citron fruit was juiced. The peel was lyophilized at 70 ° C and then ground and stored. The ratios of juice, perilla powder and sugar were varied and the ratios were as shown in the table below.

S-1 S-2 S-3 S-4 S-5 Juice (ml) 70 75 80 90 100 (G) 125 125 125 125 125 Pea powder (g)
(%) 25
(11.36) 20
(9.09) 15
(6.81) 10
(4.44) 5
(2.17)

<Example 3> Determination of polyphenol content of existing citrus fruits and citron of the present invention

The content of polyphenols of the present invention prepared by the process for producing yuzucha was measured. Polyphenol content was measured by the Folin-Cioclateu method. For analysis, add 50 mL of 50% ethanol to 2 g of each sample, dilute the filtrate 10 times or 100 times as necessary, dilute 500 μL of the diluted solution and 0.2 N Folin-ciacalteu's phenol reagent 2.5 mL was added to the test tube and reacted for 5 minutes. By the shielding into a 7.5% Na ₂ CO ₃ solution, 2 mL to the reaction mixture the reaction was finished, it was reacted for 2 hours at room temperature, after 2 hours the reaction solution to 96 well was measured at put UV / VIS spectrophotometer 765 nm by 200 μL. The calibration curves of this experiment were prepared using Gallic acid (Sigma, ≥ 97%). As a result, as shown in FIG. 1, the content of polyphenol was different according to the content of freeze-dried powder of the present invention, and it was confirmed that a large amount of polyphenol was contained in the content of the peel. Especially, the polyphenol content of S-1 was the highest.

This is due to components such as naringin, hesperidin, neopheperidin, chlorogenic acid and gallic acid contained in citron peel, which may be the main factors affecting antioxidant activity.

 From the above results, it can be deduced that the present invention has a higher content of polyphenols than that of conventional citrus fruits, so that the freeze-dried peels minimize the loss of the polyphenol component rather than the general peel and contain a large amount of polyphenols.

Control ^* S-1 S-2 S-3 S-4 S-5 ppm 1053.74 ^C 1571.60 ^E 1195.45 ^D 1013.57 ^C 800.42 ^B 643.89 ^A

^* control: Produce citron peel and sugar in 1: 1 ratio

<Example 4> Measurement of DPPH Radical Scavenging Activity of Existing Citizens and the Inventors of the Present Invention

The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was determined according to the method of Blois (Blois MS. 1958. Antioxidant determination by the use of a stable free radical, Nature, 181, 1199-1200) Donating activity. In other words, the same amount of sample extract was mixed with 0.2 mM DPPH solution, reacted at room temperature for 10 minutes, and absorbance was measured at 517 nm. The DPPH radical scavenging activity was represented by the absorbance ratio (%) of the sample to which no sample was added.

DPPH radical scavenging activity (%) = (1- (sample absorbance / control absorbance)) × 100 As a result, the activity of DPPH radical scavenging activity was increased as the content of freeze- -1 showed the highest antioxidant activity. From the above results, the higher the content of freeze-dried crumb powder of the present invention was, the higher the antioxidant activity and the tendency of polyphenol content, which is a main factor affecting antioxidant activity, were found.

Extracts
(μg / mL) 1000 2000 5000 10000 control ^* 4.36 + 1.51 ^bA 6.40 ± 1.74 ^cAB 8.49 + 1.48 ^cB 13.71 ± 1.19 ^cC S-1 11.26 + - 0.84 ^dA 12.18 ± 0.92 ^eA 16.38 ± 0.35 ^eB 21.95 + 0.24 ^eC S-2 7.17 + - 0.47 ^cA 8.22 +/- 0.65 ^dA 11.09 + - 0.77 ^dB 16.01 + - 1.42 ^dC S-3 6.14 ± 1.05 ^cA 7.85 ± 1.41 ^cdA 9.64 ± 1.42 ^cB 14.34 ± 0.52 ^cC S-4 3.12 ± 1.18 ^abA 4.53 ± 0.91 ^bB 5.78 ± 0.17 ^bC 9.90 + - 0.42 ^bD S-5 2.30 0.75 ^aA 2.29 + 0.49 ^aA 4.22 + 0.71 ^aB 6.76 + 0.45 ^aC

^* control: Produce citron peel and sugar in 1: 1 ratio

<Example 5> Measurement of ABTS radial scavenging activity of the present invention and the present invention

The radical scavenging activity of ABTS [2,2'-azinobis- (3-ethylbenzo-thiazoline-6-sulfonate)] was investigated by Re, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. In a 7 mM ABTS solution, potassium persulfate was dissolved to 2.4 mM according to the method of Free Radical Biol Med, 26, 1231-1237, and reacted for 12-16 hours in a dark place The solution was diluted with distilled water to an absorbance of 1.5 at 415 nm, and the ABTS solution was used. To this solution, a certain amount of a sample extract of Lactobacillus was added and the absorbance was measured at 415 nm. The ABTS radical scavenging activity was expressed as the absorbance ratio (%) of the sample added to the sample without added sample.

As shown in FIG. 3, the ABTS radical scavenging activity (%) = (1- (sample absorbance / control absorbance)) × 100 As a result, Especially, the higher the addition rate of freeze - dried peel powder, the higher the activity. It is thought that vitamin C, carotenoid, minerals, citric acid and the like contained in citron peel powder have high antioxidative activity due to hesperidin and naringin.

From the above results, it can be concluded that the citron tea of the present invention can be prepared by lyophilizing citron scurf to minimize the loss of effective components contained in citron, and by powdering the citron tea with enhanced antioxidant properties such as phenol components contained in citron I could reason.

Extracts
(μg / mL) 1000 2000 5000 10000 control ^* 3.49 +/- 2.72 ^aA 15.66 ± 0.42 ^bB 22.93 + - 0.70 ^bc 31.57 ± 0.29 ^bcD S-1 3.09 ± 0.00 ^aA 19.85 + - 4.23 ^cB 37.42 ± 0.75 ^dC 41.25 ± 1.11 ^eC S-2 3.12 ± 1.65 ^aA 17.70 ± 0.30 ^bcB 25.82 + - 1.43 ^cC 36.03 ± 2.28 ^dD S-3 2.39 ± 3.40 ^aA 17.16 ± 0.43 ^bcB 24.18 ± 0.54 ^bC 33.37 ± 0.49 ^cD S-4 3.28 ± 3.45 ^aA 15.57 ± 1.42 ^bB 23.05 ± 0.51 ^bC 28.56 ± 1.05 ^aD S-5 4.09 ± 1.56 ^aA 6.66 +/- 1.41 ^aA 20.79 ± 0.51 ^{aB 29.57} ± 2.34 ^abC

^* control: Produce citron peel and sugar in 1: 1 ratio

<Example 6> Sensory evaluation of citron tea

The sensory test was conducted on the yujae produced in the experiment. The sensory evaluation of the citron tea was carried out by 20 employees of Hadong Green Tea Research Institute, which had previously received sensory evaluation education and training.

 (5 points, 4 points, 3 points, 2 points, 1 point, 2 points, 1 point, 2 points, 1 point) .)

color incense beauty Appearance Likelihood control ^* 3.30 0.92 ^B 2.90 ± 0.55 ^A 2.50 ± 1.05 ^A 3.20 ± 1.11 ^B 2.20 ± 0.62 ^A S-1 2.60 ± 1.05 ^A 3.20 ± 1.01 ^BC 2.60 ± 0.50 ^A 2.20 ± 0.77 ^A 2.50 +/- 1.15 ^A S-2 3.70 ± 0.92 ^A 3.20 ± 0.77 ^BC 2.80 ± 0.62 ^A 3.10 0.55 ^B 3.00 0.92 ^B S-3 3.50 0.69 ^B 3.70 ± 0.92 ^C 3.60 0.50 ^BC 3.60 ± 0.68 ^BC 3.65 ± 0.59 ^C S-4 3.60 ± 0.82 ^B 3.20 ± 1.01 ^BC 4.00 0.46 ^C 3.80 ± 0.62 ^C 3.60 ± 0.68 ^C S-5 3.10 ± 0.55 ^AB 2.80 0.41 ^A 3.30 0.66 ^B 3.30 0.66 ^B 3.40 0.50 ^BC

^* control: Produce citron peel and sugar in 1: 1 ratio

As a result of sensory evaluation, the citron tea of the present invention was found to be richer in citron flavor than the citron tea citron, which is inferred to be preserved well by freezing the citron skin.

 In the color and taste items, the freeze-dried citron peel content was found to be lower as the content of citrus tea was higher, and it was considered that the dark color and bitter taste components were higher than that of the citron tea color, and S-3 and S- The highest was measured.

 Therefore, it was confirmed that the antioxidant activity of citron peel powder using the freeze-drying method was high, and when the optimum ratio was selected based on the sensory evaluation result, when citron was prepared, the citron flavor and taste were abundantly preserved. Can be produced.

Claims (7)

Separation of citrus fruit and pulp (step 1);
Lyophilizing and crushing the separated peel to obtain a crusted powder (step 2);
Mixing the pulp with water at a ratio of 2: 1, and then extracting and filtering the pulp to obtain a pulp (Step 3); And a step (4) of mixing the perianth powder, the fruit juice, and the sugar material (step 4). The method according to claim 1,
Characterized in that the lyophilization is carried out at 80 to -60 &lt; 0 &gt; C. The method according to claim 1,
Wherein the crushing of citrus peel powder is carried out using a ball mill. The method according to claim 1,
Wherein the saccharide material has a sugar: oligosaccharide: honey ratio of 5.5: 4.5: 1.5 to 4.5: 3.5: 0.5 by weight. The method of claim 4,
Wherein the mixture of the juice of citrus pulp and sugar is 48 to 52: 48-52 by weight. The method according to claim 1,
Wherein the mixture of the perianth powder and the fruit juice is 70 ~ 100: 25 ~ 5 weight ratio. The method according to claim 1,
Wherein the sugar material in the mixture of the perianth powder, the fruit juice, and the saccharide material is kept constant at a ratio of 125 weight parts.

Images