KR20180070066A - A product method of using blueberry concentrate extract - Google Patents

Abstract

The present invention relates to a method for producing an aronia concentrate. More specifically, the method comprises the following steps: extracting juice by putting raw fruits including aronia into a juicer, filtering the juice, inserting diastatic enzyme into the juice, and then primarily aging the same at 45-60°C for 1-2 hours; compressing the primary aged solution and separating the compressed solution and residues; adding secondary diastatic enzyme into the compressed solution and then secondarily aging the same at 45-60°C for 1-2 hours; and adding natural sugar into the secondarily aged solution which had undergone the secondary aging step and filtering the same to obtain a concentrate in the range of 60 to 75 brix.

Description

[0001] The present invention relates to a method of producing a blueberry concentrate,

The present invention relates to a method for producing an Aronia concentrate.

Aronia belongs to berries containing anthocyanins such as strawberries, raspberries, and cranberries. The fruit color differs depending on the concentration of anthocyanins such as red, blue, and purple.

Anthocyanin is a flavonoid-based pigment that helps prevent arteries from forming deposits. It also has the effect of inhibiting cholesterol, helping to prevent and treat vascular-related diseases such as heart disease, vascular disease, and stroke, Help. It has an anti-obesity effect by inhibiting the angiogenesis of adipocytes. It has the function of detoxifying heavy metals such as mercury and lead contained in food, detoxifying drug addiction, protecting against radiation and ultraviolet ray exposure, Which is a visual energy substance in the retina of the eye, has been shown to have the effect of improving visual acuity.

In addition to increasing insulin production, it has been known that it has anti-diabetic effect as well as anti-inflammatory and sterilizing action, anticancer effect, memory improvement and the like due to lowering of blood glucose. Anthocyanin has been shown to excel in the antioxidative effects of eliminating free radicals from cellular metabolism, among many of the efficacy found in the experiments, and has been shown to excel in antioxidants such as vitamin, carotene, selenium or tocopherol , And the content of anthocyanin in ascorbic acid was higher than that of other berries.

Since Aronia with the above advantages is shipped in the same time as other fruits, it is difficult to store it. Therefore, some of the Aronia fruits are mainly frozen and used as frozen fruits or in various forms such as Aronia juice, soju, And it is difficult to utilize it as a raw material for the procession. Recently, the level of living has been improved and wellness for maintaining health through food or food has been popular since alternative medicine is widely known, A food containing a functional substance has been widely used as a health supplement food for maintaining a healthy body. In this connection, Korean Patent Publication No. 2016-0029253 has proposed Aronia jelly for easy ingestion of the above-mentioned Aronia .

In recent years, various types of confectionery and postpartum have been consumed in accordance with changes in diet patterns, and research and production of products containing functional materials have been increasing to improve health.

In addition, recently, the excellent health performance of Aronia has not been developed into various foods because of its unique taste, and the demand for convenient dry products in the form of concentrated liquid is increasing.

Korean Patent Laid-Open Publication No. 2016-0029253 Korean Patent Laid-Open Publication No. 2015-0087894

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a natural saccharide which can increase the availability of aronia, Bar, storage stability, taste, chewiness and preference.

As means for solving the above-mentioned problems, in the embodiment of the present invention, raw and raw materials containing Aronia are put into an electric juicer, and the juice is subjected to a filtration process on the juice, and then a saccharifying enzyme is added to the juice 1 to 2 hours in the range of 45 to 60 ° C .; pressing the primary aged aged solution and separating it into a pressurized liquid and a residue; Adding a secondary saccharifying enzyme to the squeezed liquid and performing a secondary aging process in a range of 45 to 60 ° C for 1 to 2 hours; adding a natural saccharide to the secondary aging solution after the secondary aging process; , And filtering to obtain a concentrate in the range of 60 to 75 brix.

According to the embodiment of the present invention, it is possible to solve the problem of the conventional Arrangement in which the preservation period is extremely short and the deterioration or retreat often occurs during the distribution process, which causes great difficulty in handling.

In addition, the Aronia concentrate according to the present invention can maximize the preference by applying the natural saccharide which can increase the availability of the Aronia which is difficult to maintain the shelf life and can eliminate the sour taste, and can provide the shelf life, taste, chewiness, It is possible to provide a high-quality and high-quality Aronia concentrate.

In addition, the Aronia concentrate according to the present invention is rich in vitamins and minerals, and has good taste and sour taste, and is rich in anthocyanin pigment. Especially, it helps to improve visual acuity and concentration, Antioxidant is effective against aging and cancer prevention.

1 is a flowchart illustrating a method of manufacturing an Aronia concentrate according to an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a part or a combination thereof is described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

1 is a flowchart showing a method for producing an Aronia concentrate according to an embodiment of the present invention.

1, an Aronia concentrate according to an embodiment of the present invention is prepared by adding raw materials and raw materials containing Aronia to an extractor, filtering the extract and filtering the extract, and then adding saccharifying enzyme to the extract 1 to 2 hours in the range of 45 to 60 ° C; pressing the first aged aged solution to separate the aged solution into a pressurized liquid and a residue; Adding a secondary saccharifying enzyme to the squeezed liquid and performing a secondary aging process in a range of 45 to 60 ° C for 1 to 2 hours; adding a natural saccharide to the secondary aging solution after the secondary aging process; , And filtering to obtain a concentrate in the range of 60 to 75 brix.

Specifically, the above-mentioned one-step process consists of preparing a raw material of Aronia and a pre-aging step for extraction. In particular, in the case of juice containing Aronia juice, it can be applied in frozen condition in addition to raw juice.

Specifically, the fruit of Aronia is put into the water and cleaned. Then, the fruit is put into the juicer, and the juice is performed by grinding and pressing. At the same time, the pressing process allows the juice process to be carried out at 50 to 70 ° C.

(1 → 4) -α-glycosidic bond or (1 → 6) - α-glycoside bond of starch is added to the amylase, The α-glycoside bond is hydrolyzed and the cellulase can hydrolyze the (1 → 4) -β-glycoside bond of cellulose. The saccharifying enzyme of the fruit of Aronia applied here is α-1 , An enzyme capable of hydrolyzing a 4-galacturonyl bond may be used, and an enzyme selected from the group consisting of an endo-type pectinase, an exoproteinase, a trimethylgalactosyltransferase and a polygalacturonase The enzyme is preheated in the range of 1 to 2 hours and the glycation maturation process is performed in the range of 45 to 60 ° C.

The preheated material obtained through the above process is compressed to obtain a filtrate. The preheated material is squeezed through a sieve having a particle size in the range of 10 to 50 mesh to separate the waste from the filtrate. The remaining filtrate is used and used. A secondary enzyme selected from protease, oxydase, and pectinase is added and the secondary aging process is performed at 45 to 60 ° C for 1 to 2 hours.

In particular, the present invention makes it possible to apply natural sugars in order to remove the pungent flavor peculiar to Aronia and secure the sugar content.

Hereinafter, examples of the natural saccharides applied to the examples of the present invention can be applied as follows.

1) Natural sugars with grain application

In the examples of the present invention, fermented products of malt and cereals can be applied as natural saccharides. In this case, the cereal may be at least one kind of barley selected from the group consisting of chrysanthemum, salvor, bovine barley, beer barley, black barley and new barley.

In this case, the fermented product of the malt and the cereal can be applied in a ratio of malt 1: grain 0.1 to 10 weight ratio.

In particular, the fermented product of the malt and the cereal may be mixed at a ratio of 1: 1 to the weight ratio of the second aged liquid of the above-mentioned Aronia.

10 to 500 parts by weight of the heated maltose is dissolved in water to extract it by screening it, and then the grain powder is mixed with the malt liquor, After aging at 60 ° C for 5 hours, the natural saccharide for taste masking can be prepared by heating at 100 ° C or more.

2) Natural saccharides using palm oil and saccharides

The natural saccharide according to another embodiment of the present invention is prepared by adding 100 to 400 parts by weight of water to 100 parts by weight of a fat coating liquid composed of 65 to 85% by weight of palm oil, 13 to 30% by weight of saccharides and 2 to 5% by weight of sodium caseinate And mixed.

In this case, the astringent taste and bitter taste inherent in the Aronia fruit are alleviated, so that it can be easily ingested by all ages, and anthocyanin content is abundant, thereby realizing an antioxidative effect and an excellent effect for preventing aging.

This process is to produce a fat coating solution coating tannin and polyphenol so that you can not feel the taste of tannin and polyphenol which manifests a bitter and bitter taste in order to alleviate the bitter and bitter taste of Aromatic Fruit. Sodium caseinate is used to produce a fat coating solution. At this time, as the saccharide, any one of corn syrup, maltodextrin, gum arabic, guar gum, and hydroxypropyl methylcellulose can be used, but it is preferable to use corn syrup.

The fat coating solution is produced by mixing 65 to 85% by weight of palm oil, 13 to 30% by weight of saccharides and 2 to 5% by weight of casein sodium. When the addition amount of each component is out of the reference value, The microencapsulation does not progress smoothly, and a problem of feeling a bitter taste and bitter taste may occur.

When the palm oil is used in an amount of less than 65% by weight or when the saccharide is used in an amount of more than 30% by weight, the amount of oil to be coated is too much compared to a saccharide serving as a coating agent so that microcapsules are not formed properly or the capsules are disintegrated Problems can arise. When the sugar is used in an amount of less than 13% by weight, the tannin and polyphenol which give a high taste of Aronia can not be sufficiently coated, so that the taste of Aronia can be felt.

In the case of tannin and polyphenol, which are main components of bitterness and astringency in the Aromania extract, the surface is hydrophobic and has a characteristic of binding to the retention. When homogenization is performed at high pressure (150-200 bar) by adding a coating solution mainly composed of oil, tannin and polyphenol bond with the oil to form lipophilic particles. Since these particles are lipophilic, It does not dissolve in water and is present in the form of a small globular dispersed oil droplet. The casein sodium binds to the outer surface of the thus-formed oil droplets and serves as an emulsifier, forming an emulsion through formation of an emulsion, that is, micelles.

The casein sodium binds to the outer surface of the thus-formed oil droplets and serves as an emulsifier, forming an emulsion through formation of an emulsion, that is, micelles.

The saccharides are contained in the fat coating liquid to strengthen the coating and form microcapsules with a certain strength, thereby helping the coating layer withstand external shocks such as heat and long-term storage.

3) Natural sugars of stevia extract

In another embodiment of the present invention, natural saccharides include natural saccharides, wherein 50 to 100 parts by weight of an Aronia extract and 10 to 20 parts by weight of a Stevia extract are contained, based on 100 parts by weight of the second aged solution, So that a manufacturing method can be implemented.

That is, the invention provides an anti-obesity food composition comprising 10-20 parts by weight of a stevia extract on the basis of 100 parts by weight of a blueberry secondary extract.

In this case, the stevia extract applied in the present embodiment contains stevia, which provides an advantage of neutralizing the astringent taste of the Aruonia even without using a substance having a different sweet taste.

Hereinafter, in the embodiment of the present invention, a sterilization process for the concentrated liquid is performed twice so as to be commercialized.

That is, the sterilization of the concentrate is performed at a temperature of 75 ° C to 85 ° C for 30 minutes to 1 hour. At high temperatures above the above range, denaturation of the concentrate of Aronia leads to deterioration of the product properties, and the effect of sterilization is insufficient at temperatures below 75 ° C.

Thereafter, when the concentrate is filled in a bag made of a synthetic resin material (such as a stick type product) or a glass material bottle, the bag is maintained at a temperature of 75 ° C to 85 ° C by a secondary sterilization process, Thereby completely eliminating bacterial contamination that may occur during the commercialization process.

[Example 1]

(Extract: 300 g), 5 g of saccharifying enzyme (endo-type pectinase) was added, and the mixture was incubated at 50 ° C Of the aged solution for 2 hours. Thereafter, the remaining solution was filtered through a mesh filter for the aging solution, and then 5 g of a second saccharifying enzyme (pectinase of endo form) was added and aged for 2 hours to form an aged solution. , The fermented product mixed with malt and rape oil was added with natural saccharides to form a concentrate having a sugar content of 65 brix.

[Example 2]

The other process conditions and the content of the material were the same as in Example 1, except that the glycated enzyme was applied with a rimetyl galacturonase.

[Example 3]

The other process conditions and the content of the materials were the same as in Example 1, except that the glycated enzyme was applied to the limyme polygalactoturnase.

[Example 4]

The other process conditions and the content of the ingredients were the same as in Example 1 except that 100 parts by weight of a fat coating liquid composed of 65 to 85% by weight of palm oil, 13 to 30% by weight of saccharides and 2 to 5% by weight of sodium caseinate A mixture of 100 to 400 parts by weight of water was applied.

[Example 5]

The other process conditions and the content of the ingredients were the same as in Example 1 except that 20 parts by weight of the stevia extract (dose of 30 g) was applied based on 100 parts by weight of the extract of Aronia extracted from the juicer with natural saccharides.

[Comparative Example 1]

The same materials and manufacturing method as in Example 1 were applied, but the concentrate was prepared without using natural saccharides.

[Comparative Example 2]

The same materials and manufacturing methods as in Example 1 were applied, but were prepared by applying ordinary sugar.

The fermented concentrate prepared according to Examples 1 to 5 was subjected to sensory tests such as taste, color and palatability for each sample. The results are shown in Table 1 below.

The sensory evaluation results obtained by the 5-point scaling method for each sample having excellent taste of 30 persons were as shown in Table 1 below, and all the test items were evaluated to be excellent in all points compared with Comparative Example 1 and Comparative Example 2 .

Item color flavor Scent Texture Comprehensive preference map Example 1 4.5 4.5 4.7 4.7 4.6 Example 2 4.4 4.6 4.8 4.5 4.6 Example 3 4.5 4.6 4.9 4.6 4.7 Example 4 4.4 4.4 4.8 4.5 4.5 Example 5 4.5 4.6 4.6 4.5 4.6 Comparative Example 1 4.3 4.1 4.0 4.2 4.2 Comparative Example 2 3.0 4.3 4.1 4.1 3.9

(Numerical values of taste, color, and preference in Examples 1 to 5 and Comparative Examples 1 and 2 which are experimental groups in Table 1 are obtained by dividing the sum of panel scores by the number of panels and then rounding off to two decimal places The higher the value, the better the sensuality.)

It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (6)

Adding raw materials including raw materials and raw materials into a juicer, filtering the juice, filtering the juice, adding a saccharifying enzyme to the juice, and aging the juice in a range of 45 to 60 ° C for 1 to 2 hours ;
Compressing the first aged aged solution and separating the aged solution into a press solution and a residue; Adding a secondary saccharifying enzyme to the squeezed solution, and performing a secondary aging process in a range of 45 to 60 ° C for 1 to 2 hours;
Adding a natural saccharide to the second aging solution after the second aging step and filtering to obtain a concentrate in the range of 60 to 75 brix;
Wherein the concentrate comprises at least one compound selected from the group consisting of:
The method according to claim 1,
The above-
Malt and cereal fermentations are applied,
Wherein the cereal comprises at least one barley selected from the group consisting of chalky, salvor, bovine barley, beer barley, black barley and fresh barley,
A method for producing an Aronia concentrate.
The method of claim 2,
Wherein the malt and the fermented product of the cereal are blended in a ratio of malt 1: cereal 0.1 to 10 weight ratio.
The method according to claim 1,
The above-
100 to 400 parts by weight of water is added to and mixed with 100 parts by weight of a fat coating liquid composed of 65 to 85% by weight of palm oil, 13 to 30% by weight of saccharides and 2 to 5% by weight of sodium caseinate,
A method for producing an Aronia concentrate.
The method according to claim 1,
The above-
50 to 100 parts by weight of an Atonia extract and 10 to 20 parts by weight of an extract of Stevia, based on 100 parts by weight of the secondary aging solution,
A method for producing an Aronia concentrate.
The method according to any one of claims 1 to 5,
With respect to the concentrate obtained after the second aging step,
A primary sterilization process in which sterilization is performed at a temperature of 75 ° C to 85 ° C for 30 minutes to 1 hour,
Further comprising a second sterilization step of hot filling the container with the concentrate at a temperature of 75 ° C to 85 ° C,
A method for producing an Aronia concentrate.

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