KR20200090483A - Odorless cabbage juice composition and its preparation method - Google Patents

Abstract

Disclosed are a cabbage juice composition which can be drinkable without causing repulsion by containing a specific substance when producing the cabbage juice composition, thereby making no odor, and a method for producing the same. The present invention provides the cabbage juice composition comprising a cabbage juice, polyphenol extract powder, glycine, rice protein powder, soybean polysaccharides and choline chloride.

Description

Odorless cabbage juice composition and its preparation method

The present invention relates to a cabbage juice solution composition and a method for manufacturing the same, and more particularly, to a cabbage juice solution composition and a method for manufacturing the same.

With the development of science and technology, changes in the eating habits of Korean people are taking place. As the consumption of instant food or meat increases, the incidence of diseases of the digestive system, diseases of the circulatory system, and cancer is increasing. Therefore, the recent increase in health-oriented consumption has increased consumer desire for natural functional substances. Among them, research on cabbage, which is a cruciferous vegetable, has been actively conducted, and interest in the bioactivity of cabbage, such as antioxidant, antibacterial, and anticancer effects has been revealed.

Also, due to the irregular vegetation of modern people, adults who complain of disorders of the digestive system are increasing. Cabbage is a plant that is effective for gastritis and gastric ulcer patients. The composition of cabbage inhibits Helicobacter allergic activity, which causes chronic gastritis, and vitamin U contained in cabbage protects the stomach wall from stomach acid and irritants that promote the secretion of prostaglandin, a hormone that produces the gastric mucosa, and suppresses stomach ulcers It has the effect. Due to this, interest in the efficacy of cabbage is increasing.

Glucosinolates are present in cabbage, which are hydrolyzed by myrosinase to produce various degradation products such as sulforaphane. These decomposition products are produced by glucosinolate under the action of myrosinase when plant cells are damaged by processing such as grinding, crushing or squeezing cruciferous vegetables.

However, in order to use cabbage in a variety of ways, processing such as grinding or pressing must be performed, and during processing, glucosinolate produces sulfides and sulfolapans due to the action of micro-sinease, which causes odor, resulting in processing such as drinking. It is very unsuitable for use in food, and various applications of cabbage are very difficult.

In Patent Publication No. 2017-0042890, juice is extracted at a high temperature after adding broccoli and ginseng berry to cabbage, but it does not describe the removal of odor, and there is a problem in that nutrients can be destroyed at temperatures above 100°C.

The present invention has been devised to solve the above-mentioned problems of the prior art, and to provide a cabbage juice solution composition and a method for manufacturing the same, which can be consumed without rejection because odor does not occur by containing a specific substance when preparing the cabbage juice composition do.

In order to solve the above problems, the present invention provides a cabbage juice solution composition comprising cabbage juice solution, polyphenol extract powder, glycine, rice protein powder, soybean polysaccharide and choline chloride.

In addition, the polyphenol extract powder provides a cabbage juice composition, characterized in that at least one selected from the group consisting of green tea extract powder, mate extract powder, grape seed extract powder and coffee extract powder.

In addition, the cabbage juice composition is 0.005 to 10 parts by weight of polyphenol extract powder compared to 100 parts by weight of cabbage juice solution, 0.005 to 10 parts by weight of glycine, 0.05 to 30 parts by weight of rice protein powder, 0.05 to 30 parts by weight of soybean polysaccharide and chloride It provides a cabbage juice composition characterized in that it comprises 0.005 to 10 parts by weight of choline.

In order to solve the above another problem, the present invention, (a) low temperature refrigeration of cabbage to 10 ℃ or less; (b) juice of cabbage refrigerated at a low temperature of 10° C. or less to maintain the temperature of the juice solution at 10° C. or less; (c) adding and mixing polyphenol extract powder, glycine, rice protein powder, soybean polysaccharide and choline chloride to the cabbage juice solution maintained at a temperature of 10° C. or less; And (d) heating the mixture mixed in the step (c) at 75° C. or higher.

The present invention can provide a cabbage juice solution composition effective in gastrointestinal disorders, anti-cancer, and adult diseases by removing a malodor generated during cabbage juice by adding a specific substance to the cabbage juice solution.

In addition, the present invention can provide a method for preparing a cabbage juice composition that is effective in gastrointestinal disorders, anti-cancer, and adult diseases by removing the odor by squeezing cabbage at low temperature and sterilizing at high temperature.

1 is a flow chart showing the procedure of the cabbage juice composition preparation method according to the present invention,
Figure 2 is a graph analyzing the MS spectrum results showing the content of sulfolapan contained in the cabbage juice composition prepared in Example,
Figure 3 is a graph analyzing the MS spectrum results showing the content of sulforaphane contained in the cabbage juice composition prepared in Comparative Example.

Hereinafter, preferred embodiments of the present invention will be described in detail. In the description of the present invention, if it is determined that a detailed description of related known technologies may obscure the subject matter of the present invention, the detailed description will be omitted. Throughout the specification, when a part “includes” a certain component, this means that other components may be further included instead of excluding the other component, unless specifically stated to the contrary.

The present inventors faced that in the cabbage juice solution composition, in the case of the existing cabbage juice solution, the consumers may face a feeling of refusal when drinking due to the odor generated during juice, and repeated studies in order to solve this problem When the cabbage juice is prepared, the cabbage juice composition is prepared by adding a specific composition, or when the cabbage juice composition is juiced at a low temperature and sterilized at a high temperature, it has been found that the odor problem that has occurred can be solved. It came to the invention.

Accordingly, the present invention provides a cabbage juice liquid composition comprising a cabbage juice liquid, a polyphenol extract powder, glycine, rice protein powder, soybean polysaccharide, and choline chloride.

The cabbage is a cruciferous plant and is native to the Mediterranean coast and Asia Minor. In addition, the leaves are thick, hairless, white-colored like minutes, irregular jagged edges, wrinkles overlapping each other, and the innermost leaves are round and hard like a ball. Flowers bloom yellow in May-June and bloom at the roots of 2 years At the end of the stem, the flower runs in a gunshot inflorescence. It has 4 calyx pieces, 1 cm long oval shape, 4 petals and 2 cm long egg upside down. 4 out of 6 stamens are long and 1 pistil. Fruits are short cylindrical in shape and stand at an angle.

In addition, the cabbage has a different nutrient content by region, and the outer leaves are rich in vitamin A, iron and calcium, and the white inner leaves are high in vitamin B and B vitamins. Vitamin U's component of cabbage has the effect of treating stomach ulcers and helps to regenerate cells in the gastrointestinal tract. As a result of experiments with rats, when the cabbage was fed, the gastric mucosa recovery rate was improved by 46%, and inflammation such as bleeding and wounds was alleviated, and it was also effective in preventing cancer.

The nutritional component of the cabbage is higher as it enters the cabbage, and it has been found that the 　wick has the most vitamin 　U　, especially good for the stomach. However, most of the wicks of cabbage are hard and chewy. After steaming the wicks slightly, you can grind them in a grinder and drink them with juice. If you drink cabbages with 　 juice, adding apples or oranges together can alleviate the fishy taste of cabbage, but it smells bad. Cannot be completely removed.

Glucosinolate is present in the cabbage, and this component is hydrolyzed by myrosinase to produce various decomposition products such as sulfide and sulfolapan, and the odor causes odor due to the sulfide.

Thus, in the present invention, in order to remove the odor generated from cabbage, polyphenol extract powder, glycine, rice protein powder, soybean polysaccharide and choline chloride are added.

The polyphenol extract powder may be one or more selected from the group consisting of green tea extract powder, mate extract powder, grape seed extract powder and coffee extract powder, and preferably may be grape seed extract powder.

The method for producing the polyphenol extract powder is not particularly limited, and any polyphenol extract powder prepared according to a method known in the art may be used without limitation.

The polyphenol contains quinone, and the quinone contained in the polyphenol reacts with the thiol group (SH) of the sulfide generated during cabbage juice to convert the sulfide into sulfolapan and non-volatile material. Conversion, and as the sulfide is converted to sulfolapan and non-volatile substances, it is possible to remove the odor generated during cabbage juice.

In the present invention, the glycine is also called glycocoll or aminoacetic acid, and the chemical formula is NH ₂ CH ₂ COOH. In addition, as a non-essential amino acid first extracted from the hydrolyzate of protein, it is a colorless rod-shaped crystal that decomposes by foaming at 232 to 236°C, dissolves in water, but hardly dissolves in organic solvents such as alcohol and ether.

In the present invention, the rice protein powder refers to a vegetable protein obtained by extraction from rice, rich in essential amino acids, vitamins B and E, and rich in fiber.

The glycine and the rice protein powder can inhibit the occurrence of odor by stabilizing sulfur and inhibiting the production of sulfide by combining with sulfur generated during cabbage juice, which is glucocysis by the myrosinase contained in cabbage juice. Upon the decomposition of nolate, a sulfur atom of glucosinolate is released to form sulfides, but hydrogen (H) groups of amino acids contained in the glycine and the rice protein powder are defective with sulfur of the glucosinolate to produce sulfolapan. And suppress the formation of sulfide.

In the present invention, the soybean polysaccharide is used as a plant fiber, and is used as a functional material for various foods, and is mainly used as a dispersion stabilizer for acidic fermented milk beverages. The soybean polysaccharide is, for example, in the manufacture of tofu, soymilk or isolated soy protein. It can be prepared by extracting at high temperature in a weakly acidic region near the protein isoelectric point under water system, using as a raw material, a skim or defatted soybean meal (milk) obtained as a by-product to be generated, but is not limited thereto.

When the cabbage juice solution according to the present invention is added to an acidic fermented milk or an acidic fruit drink, sulfur of glucosinolate contained in the cabbage juice solution may be separated and sulfide may be generated at a low pH condition, but the soybean polysaccharide is Since it is possible to stabilize the protein or organic compound, glucosinolate contained in the cabbage juice composition can be stabilized by binding to the soybean polysaccharide at pH 4.0 or higher, so that it does not decompose into sulfolapan and sulfide, thereby suppressing the occurrence of odor can do.

In the present invention, the choline chloride is a colorless or white crystal or crystalline powder, and has a slightly specific odor enhancer, and the chemical formula is C ₅ H ₁₄ ClNO.

Although the mechanism of reaction between the choline chloride and the glucosinolate is not clear, it is presumed to suppress the generation of odor by inhibiting the generation of sulfide by reacting with the sulfur between the choline chloride and glucosinolate.

In the present invention, the content of polyphenols relative to 100 parts by weight of the cabbage juice solution may be 0.005 to 10 parts by weight, preferably 0.01 to 5 parts by weight, more preferably 0.01 to 2 parts by weight, and glycine is 0.005 It may be ~10 parts by weight, preferably 0.01 to 5 parts by weight, more preferably 0.01 to 2 parts by weight, rice protein powder is 0.05 to 30 parts by weight, preferably 0.1 to 20 parts by weight, more Preferably it may be 1 to 10 parts by weight, soybean polysaccharide is 0.05 to 30 parts by weight, preferably 0.1 to 20 parts by weight, more preferably 1 to 10 parts by weight, choline chloride is 0.005 to 10 parts by weight, Preferably 0.01 to 5 parts by weight, more preferably 0.1 to 2 parts by weight.

When the content of the polyphenol extract powder, glycine, rice protein powder, soybean polysaccharide and choline chloride is less than the above content range, the malodor of cabbage juice cannot be effectively removed, and if it exceeds the above content range, the malodor removal efficiency is It cannot be improved, so it is not economical.

Another aspect of the present invention provides a method for preparing the cabbage juice composition.

The method for preparing a cabbage juice solution of the present invention comprises the steps of (a) refrigerating the cabbage at 10° C. or lower; (b) juice of cabbage refrigerated at a low temperature of 10° C. or less to maintain the temperature of the juice solution at 10° C. or less; (c) adding and mixing polyphenol extract powder, glycine, rice protein powder, soybean polysaccharide and choline chloride to the cabbage juice solution maintained at a temperature of 10° C. or less; And (d) heating the mixture mixed in step (c) at 75°C or higher.

In the present invention, the step (a) is a step of refrigerating the cabbage at a temperature of 10° C. or less to suppress the activity of myrosinase, a glucocinolate degrading enzyme contained in cabbage, preferably 8° C. or less, more It is preferably refrigerated at 0-5°C.

The myrosinase has a property of inhibiting activity at low temperatures, and activity is inhibited at 10°C or less. By using this property, the cabbage is refrigerated at 10°C or lower to prevent the myrosinase from decomposing glucosinolate.

In the present invention, step (b) is a step of juice of cabbage at 10° C. or less to suppress the activity of the myrosinase, preferably at 8° C. or less, more preferably at 0 to 5° C. do.

When the temperature of the cabbage juice exceeds 10°C, the activity of the inhibited myrosinase is restored to decompose glucosinolate, which may cause odor due to sulfide, and if it is less than 0°C, the juice solution clots when the cabbage is juiced. It can be reduced efficiency.

The juice can be performed at a temperature of 10° C. or less, using a juicer with little heat generation to prevent the temperature rise of the cabbage, and the cabbage can be ground as it is to utilize the rich dietary fiber, but is not limited thereto. It does not work.

After juice in step (b), a degassing process may be performed at 10°C or less, preferably a degassing process at 8°C or less, more preferably 0 to 5°C.

The degassing process may remove odors caused by sulfides generated by decomposition of glucosinolate by a myrosinase whose activity is not inhibited during juice. In addition, when the temperature of the degassing process exceeds 10° C., the activity of the inhibited myrosinase is restored to decompose glucosinolate, which may cause odor by generation of sulfide, and when it is less than 0° C., cabbage juice is low. Due to the temperature, it can solidify and the efficiency may decrease.

In addition, after the step (b), as a step for separating the fibers of the cabbage contained in the cabbage juice, the cabbage juice solution maintained at a temperature below 10° C. is used at 6,000 to 20,000 RPM using a continuous centrifuge. It can be centrifuged, or centrifuged using a batch type centrifuge for 10 to 100, preferably 30 to 60 minutes, or filtered through a filter network of 10 mesh or more, preferably 30 mesh or more, and more preferably 40 to 80 mesh. However, in order to use the dietary fiber contained in the cabbage, it is also possible to use centrifugal or unfiltered cabbage juice.

In the present invention, step (c) is a polyphenol extract powder, glycine, rice to remove sulfur of glucosinate contained in the cabbage juice and sulfides produced when the glucosinate is decomposed by the myrocinase. As a step of adding and mixing protein powder, soybean polysaccharide, and choline chloride, the temperature is maintained at a temperature of 10°C or less, preferably 8°C or less, more preferably 0-5°C.

The content of the polyphenol extract powder, glycine, rice protein powder, soybean polysaccharide and choline chloride added in the step (c) may be 0.005 to 10 parts by weight compared to 100 parts by weight of the cabbage juice solution. May be 0.01 to 5 parts by weight, more preferably 0.05 to 2 parts by weight, glycine may be 0.005 to 10 parts by weight, preferably 0.01 to 5 parts by weight, more preferably 0.1 to 2 parts by weight May be, the rice protein powder may be 0.05 to 30 parts by weight, preferably 0.1 to 20 parts by weight, more preferably 1 to 10 parts by weight, soybean polysaccharide is 0.05 to 30 parts by weight, preferably 0.1 to 20 parts by weight It may be parts by weight, more preferably 1 to 10 parts by weight, and choline chloride may be 0.005 to 10 parts by weight, preferably 0.01 to 5 parts by weight, and more preferably 0.1 to 2 parts by weight.

When the content of the polyphenol extract powder, glycine, rice protein powder, soybean polysaccharide and choline chloride is less than the above content range, the malodor of cabbage juice cannot be effectively removed, and if it exceeds the above content range, the malodor removal efficiency is It cannot be improved, so it is not economical.

In the step (c), the mixing may be performed for 10 to 120 minutes, preferably 20 to 100 minutes, more preferably 30 to 90 minutes, and when the mixing time is less than 10 minutes, the mixture is not sufficiently mixed to remove odor It may not be, and if it exceeds 120 minutes, the odor removal effect against time is low, which is not economical.

In the present invention, step (d) is a step of heating at 75° C. or higher to inactivate and sterilize the myrosinase present in the mixture.

The myrosinase is activated at 10 to 75°C and decomposes glucosinase into volatile sulfides that generate sulforaphane and odor, so to prevent this, it is heated to a high temperature of 75°C or higher, preferably 75 to 100°C.

When the mixture is heated to the high temperature, the myrosinase contained in the mixture is inactivated to prevent decomposition of the glucosinase, thereby preventing odor from being generated.

When the temperature is less than 75°C during the heating, the myrosinase contained in the mixture is activated to decompose glucosinase, and if it exceeds 100°C, nutrients contained in cabbage may be destroyed.

After the step (d), a cooling process may be performed, and after cooling, the temperature of the cabbage juice composition may be 0-50°C.

As described above, the cabbage juice solution composition according to the present invention contains the nutrients contained in the cabbage as it is, and the odor is removed, so that the consumer can take it without a feeling of rejection.

Hereinafter, a specific embodiment according to the present invention will be described.

Example

The cabbage is refrigerated at 4~6℃, and the temperature of the cabbage is lowered to 10℃ or lower, and the cabbage is juiced while maintaining the temperature of the cabbage at 10℃ or lower using an glutinous juicer.

After performing the degassing process of the cabbage juice, the fibers are separated using a 60 mesh filter network while maintaining the temperature of the cabbage juice, below 10° C., and the grape seed extract is compared to 100 parts by weight of cabbage juice in the cabbage juice solution from which the fibers have been removed. 0.1 part by weight, 0.5 parts by weight of glycine, 3 parts by weight of rice protein powder, 5 parts by weight of soybean polysaccharide, 0.6 parts by weight of choline chloride and 890.8 parts by weight of purified water are added and mixed for 60 minutes while maintaining 10°C or less. After mixing, the mixture was sterilized at 80°C or higher in a high temperature short time (HTST) sterilizer, and then cooled to prepare a cabbage juice composition at 0-20°C.

Comparative example

The cabbage is stored at 18-22°C, the temperature of the cabbage is adjusted to 18-22°C, and juice is maintained while maintaining the temperature of the cabbage at 18-22°C using a malt juicer. While maintaining the temperature of the cabbage juice solution at 18-22°C, the fibers are separated using a filter mesh of 60mesh, and 900 parts by weight of purified water compared to 100 parts by weight of cabbage juice solution is added to the cabbage juice solution from which the fibers are removed to increase the temperature of 18-22°C. Mix for 60 minutes while holding. After mixing, the mixture was sterilized at 80°C or higher in a HTST sterilizer, and then cooled to prepare a cabbage juice liquid composition at 0-20°C.

Experimental Example

In order to measure the content of sulfolapan contained in the cabbage juice composition prepared in Examples and Comparative Examples, the amount of sulfolapan was measured according to the conditions according to Table 1 below using an LC-MS/MS system. 2 and 3 are shown.

The molecular weight of sulfolapan ((C ₆ H ₁₁ NOS) is 177.29, [M+H] ⁺ : 178, and referring to FIGS. 2 and 3, when the content of sulfolapan is compared to the height of the peak, it was prepared in Examples. It can be seen that the amount of sulforaphane in the cabbage juice composition decreased about 65% compared to the amount of sulfolapan in the cabbage juice composition prepared in the comparative example.

As such, sulforaphane is produced together with volatile sulfide, which generates odor when degraded by myrocinase, and the amount of sulforaphane contained in the cabbage juice composition prepared in Example is prepared in Comparative Example. It can be seen that the cabbage cabbage juice composition and the manufacturing method according to the present invention can remove the odor generated during cabbage juice.

As described above, in the case of the cabbage juice solution composition and the manufacturing method according to the present invention, the activity of the enzyme contained in cabbage is added by adding a process of heating to a specific temperature after mixing a specific substance while maintaining a specific temperature during cabbage juice. By suppressing and removing substances that generate odors, it is possible to provide a cabbage juice composition that can be consumed without a sense of rejection, while containing nutrients contained in the cabbage as it is, without generating odor.

The preferred embodiments of the present invention have been described above in detail. The description of the present invention is for illustration only, and those skilled in the art to which the present invention pertains will appreciate that other specific forms can be easily modified without changing the technical spirit or essential features of the present invention.

Claims (4)

Cabbage juice solution, characterized in that it comprises a polyphenol extract powder, glycine, rice protein powder, soybean polysaccharide and choline chloride. According to claim 1,
The polyphenol extract powder is a cabbage juice liquid composition, characterized in that at least one selected from the group consisting of green tea extract powder, mate extract powder, grape seed extract powder and coffee extract powder. According to claim 1,
The cabbage juice composition comprises 0.005-10 parts by weight of polyphenol extract powder, 0.005-10 parts by weight of glycine, 0.05-30 parts by weight of rice protein powder, 0.05-30 parts by weight of soybean polysaccharide, and 0.005 parts by weight of choline chloride compared to 100 parts by weight of cabbage juice solution Cabbage juice composition comprising ~10 parts by weight. (A) low temperature refrigeration of cabbage to 10 ℃ or less;
(b) juice of cabbage refrigerated at a low temperature of 10° C. or less to maintain the temperature of the juice solution at 10° C. or less;
(c) adding and mixing polyphenol extract powder, glycine, rice protein powder, soybean polysaccharide and choline chloride to the cabbage juice solution maintained at a temperature of 10° C. or less; And
(d) heating the mixture mixed in step (c) at 75° C. or higher;
Cabbage juice composition manufacturing method comprising a.

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