KR20200093798A - Manufacturing method of fruits syrup comprising stevia leaves extract - Google Patents

Abstract

The present invention relates to a method for manufacturing fruit syrup containing a stevia leaf extract and, more specifically, to: a method for manufacturing fruit syrup containing a stevia leaf extract, which comprises a step of mixing one or more selected from a group consisting of a stevia leaf extract, fruits, and fruit powder, and a step of fermenting the obtained mixture; and fruit syrup or fermented fruit vinegar manufactured by the method. According to the present invention, since the method uses the stevia leaf extract, a large amount of stevioside included in stevia leaves is used as a fruit syrup sweetener to replace sugar or oligosaccharide. Accordingly, fruit syrup with improved flavor and preference can be provided without using sugar or oligosaccharide while enabling patients with diabetes and various kinds of adult diseases to safely drink the fruit syrup. The method comprises a mixing step and a fermentation step.

Description

Manufacturing method of fruit syrup containing stevia leaf extract {Manufacturing method of fruits syrup comprising stevia leaves extract}

The present invention relates to a method of manufacturing fruit cheongje containing stevia leaf extract. More specifically, stevia leaf extract, a method for preparing and producing the fruit juice containing stevia leaf extract comprising the step of mixing any one or more selected from the group consisting of fruit and fruit powder, and then fermenting the mixture. It relates to a fruit chung or fruit fermented vinegar produced by the method.

Stevia is a perennial succulent herb belonging to the Asteraceae family. It is native to the border mountains of South America, Paraguay, Argentina, and Brazil. The leaves are lanceolate, have fine serrates, bends, no petioles, and are attached opposite to the stem. The stem grows to about 70 to 100 cm, and each node has leaves and branches grow from the armpits. During wintering, the function of the stem is lost, and new branches grow from the hidden eyes near the roots to form new stems every year. The root has no clear development of the original root, and there are many side roots and membrane roots. In the later stages of growth, thick roots develop and have a storage function. Flowers bloom in a cluster of 5 to 6 normalizations and show the properties of self-incompatibility. As it is a monolithic plant, flowering is promoted in a single condition.

Stevia leaves contain 6 to 7% of stevioside as the main sweetener, compared to the weight of the outpost, and the content of stevioside varies greatly depending on the individual. Stevioside has a sweetness of 250 times that of sugar, and is a non-carcinogenic or non-caloric sugar substitute sweetener used in seafood, pickle vegetables, desserts, beverages, and confectionery. Adult patients such as obesity, diabetes, heart disease, hypertension, and hyperlipidemia, and It has been spotlighted as a hypoglycemic sweetener by decayed patients.

On the other hand, Fruit Cheong is prepared by mixing a large amount of sugar or oligosaccharides with various fruits, and then ripening them. The prepared fruit juice is diluted in water and consumed as a drink or tea. The reason why fruit cheong is used is because it has a lot of vitamins in fruits, and it can be enjoyed while enjoying the flavor and aroma unique to fruits, so it can be consumed while enjoying a different flavor from other teas such as coffee or green tea. As a result, efforts to further improve the flavor and preference of the KFDA are continuing.

However, the existing fruit juice contains a large amount of sugar, so the sugar is too high, and ultimately, the large amount of sugar causes diabetes or various adult diseases. In addition, due to these problems, the existing diabetic patients have a problem in that they cannot properly drink fruit juice.

Prior art related to the present invention is'Republic of Korea Patent Registration No. 10-1799575' (Patent Document 1) regarding the'manufacturing method of fruit cheongs including peel and pulp'. In this patent document 1, since oligosaccharides are used, the sugar content is too high, and there is a problem that patients with diabetes or adult diseases are difficult to drink.

In addition, in'Republic of Korea Patent No. 10-1919861' (Patent Document 2), the invention relating to'tea containing stevia leaves and a method for manufacturing the same' has been disclosed, but this discloses a tea using purely stevia leaves. There is only.

Under these backgrounds, the present inventors conducted a thorough research effort to develop a method of manufacturing a fruit chung that can be freely consumed by diabetics or adult patients, as a result of the fruit chung manufacturing method comprising the stevia leaf extract according to the present invention and the fruit produced therefrom The present invention was completed by discovering blue.

Patent Literature 1. Korea Registered Patent No. 10-1799575 Patent Literature 2. Korea Registered Patent No. 10-1919861

The present invention has been devised to solve the above-mentioned problems, and the present invention is a method of manufacturing fruit chung that can be freely consumed by diabetics or adult patients, and Manufacture of fruit chung including extracts of stevia leaves containing a large amount of stevioside Is to provide a way. Through this, it is possible to provide a fruit chew with improved flavor and preference without using sugar or oligosaccharide.

Method for producing a fruit chung containing stevia leaf extract according to one aspect of the present invention for solving the above problems

(a) Mixing any one or more selected from the group consisting of stevia leaf extract, fruit and fruit powder;

(b) Fermenting the mixture;

It includes.

Fruit Chung according to another feature of the present invention is manufactured by the above manufacturing method.

The fruit drink according to another feature of the present invention is to include the fruit cheong.

Fruit tea according to another feature of the present invention is to include the fruit cheong.

Method for producing a fruit fermented vinegar comprising a stevia leaf extract according to another feature of the present invention

(a) Mixing any one or more selected from the group consisting of stevia leaf extract, fruit and fruit powder;

(b) Fermenting the mixture;

It includes.

The manufacturing method of fruit cheongs containing stevia leaf extract according to the present invention utilizes stevia leaf extracts to replace sugar or oligosaccharides with steviosides contained in large amounts in stevia leaves as sweeteners of fruit cheong. Through this, it is possible to provide fruits and vegetables with improved flavor and preference without using sugar or oligosaccharides, while also allowing patients with diabetes or various adult diseases to drink fruits and vegetables with confidence.

Accordingly, the inventors of the present invention, without using sugar or oligosaccharides, have high sugar content, and as a result of diligent research efforts to provide a method for preparing fruit chung, which can be used by patients with diabetes or various adult diseases, the stevia leaf extract according to the present invention The present invention was completed by discovering a manufacturing method of the fruit cheong.

Specifically, the manufacturing method of the fruit cheongje containing stevia leaf extract according to the present invention

(a) Mixing any one or more selected from the group consisting of stevia leaf extract, fruit and fruit powder;

(b) Fermenting the mixture;

It includes.

The fruit Chung has a sweet taste while feeling the peculiar flavor of the fruit, and thus has a different flavor from coffee or green tea. However, the fruit office contains a large amount of sugar or oligosaccharides, which may cause diabetes or adult diseases, and patients with existing diabetes and adult diseases are reluctant to drink. On the other hand, stevia leaves contain a large amount of sweet stevioside. Accordingly, the method of manufacturing fruit chung containing stevia leaf extract according to the present invention utilizes stevia leaf extract to improve the palatability and flavor of fruit chung without the use of chemical sweeteners while maintaining excellent sweetness of fruit chung, effectively in diabetes or adult diseases It was developed to cope.

The step (a) relates to the step of mixing the stevia leaf extract with the fruit or fruit powder used to manufacture the fruit cheong.

The stevia leaf extract is not particularly limited, but may preferably be a hot water extract. The reason why the hot water extraction is preferred over the dry extraction is that it can be effectively maintained without losing stevioside.

The hot water extract may be extracted by drying stevia leaves at a temperature of 45 to 55° C., followed by hot bathing in water at a temperature of 40 to 70° C. When the drying temperature of the stevia leaf is less than 40°C, the effect of drying cannot be sufficiently achieved, and when it exceeds 55°C, the loss amount of the stevioside component increases exponentially, which is not preferable. Specifically, when the drying temperature exceeds 55° C., the loss rate of stevioside exceeds 60% (preferably, when the temperature is 60° C., the loss rate is 65 to 75%), which is undesirable.

The fruit is not particularly limited, but is preferably at least one selected from the group consisting of orange, lemon, grapefruit, strawberry, peach, kiwi, apple, pear, grape, lime, tangerine, pineapple, banana, mango, and yuzu. Do.

The fruit powder is not particularly limited, but any one or more selected from the group consisting of orange, lemon, grapefruit, strawberry, peach, kiwi, apple, pear, grape, lime, tangerine, pineapple, banana, mango, and yuzu. It is preferable that the dried product is ground.

The dried product is not particularly limited, but is preferably made by drying at a temperature of 60 to 75° C. for 15 to 20 hours.

The dry matter is not particularly limited, but is preferably obtained by grinding for a period of 30 to 120 seconds at intervals of 2 to 4 seconds in a pulverizer of 24,000 to 27,000 rpm per minute. The particle size of the fruit powder through such grinding is not particularly limited, but is preferably 0.236 to 0.433 nm.

In addition, although not particularly limited, the fruit may be preferably cut into 0.1 to 2.5 cm.

The mixture of step (a) is not particularly limited, but is preferably mixed with 8 to 15 parts by weight of fruit powder and 1 to 5 parts by weight of stevia leaf extract with respect to 100 parts by weight of fruit. When the content of the stevia leaf extract is less than 1 part by weight, the sweetness is excessively undesirable, and when it exceeds 5 parts by weight, the bitterness becomes stronger and the flavor or preference is lowered, which is undesirable.

In addition, although not particularly limited, the fermentation in step (b) may be fermentation by adding any one or more of sugars or fermented vinegar to the mixture of step (a). In addition, although not particularly limited, the saccharide may be sugar or oligosaccharide. In addition, any one or more of the saccharides or fermented vinegar is not particularly limited, but may be added in an amount of 1 to 300 parts by weight based on 100 parts by weight of the mixture.

In addition, the fermentation in step (b) may be performed by refrigerating and storing at a temperature of 0.5 to 5°C for 2 to 30 days. It is preferable to store at refrigeration at this temperature and to ferment for the period to further enhance the flavor of the fruit cheong.

Fruit Chung according to another feature of the present invention is manufactured by the above manufacturing method.

Fruit Chung manufactured by such a manufacturing method does not add a chemical sweetener such as sugar, and thus exhibits an excellent effect in preventing diabetes or various adult diseases, and does not significantly increase blood sugar levels even in patients with existing diabetes or various adult diseases. Specifically, when comparing the pre-drinking blood sugar value of the fruit cheongsam and the post-drinking blood sugar value for the general public, the rate of change of the blood sugar value after drinking may be within 3 to 10% compared to the pre-drinking blood sugar value.

In addition, the fruit drink or fruit tea according to another feature of the present invention is to include the fruit cheong.

Method for producing a fruit fermented vinegar comprising a stevia leaf extract according to another feature of the present invention

(a) Mixing any one or more selected from the group consisting of stevia leaf extract, fruit and fruit powder;

(b) Fermenting the mixture;

It includes.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments so that those skilled in the art to which the present invention pertains can easily practice. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein.

Example

< Example 1: Lemon Fruit Manufacturing>

Soak lemons in tap water and wash them using baking soda. The washed fruits are sliced into 1cm thick skins. Lemon powder is added to the sliced fruits. The lemon powder is a crushed lemon dried for 17 hours at a temperature of 70°C for 1 minute at a rate of 25,000 rpm per minute for 3 minutes, and the particle size of the lemon powder is about 0.3 nm. Here, stevia leaf extract obtained by hot water extraction of stevia leaves is mixed. At this time, the mixing ratio was 1:0.1:0.05 (lemon: lemon powder: stevia leaf extract). In addition, after stevia leaf hot water extraction was dried at a temperature of 50°C, it was extracted by hot bathing in water at a temperature of 70°C.

Thereafter, the product was refrigerated and stored at a temperature of 3° C. for 20 days to mature the lemon blue.

<Example 1-1>

Also, in addition to Example 1, sugar was mixed with some fruits and vegetables, and the sugar was mixed in a ratio of 1: 0.05 (mixture: sugar) with respect to the mixture.

< Example 2: grapefruit Fruit Manufacturing>

A fruit chung was prepared using the same method as in Example 1, except that the fruit chung was prepared using grapefruit instead of the lemon of Example 1.

Comparative example

< Comparative example 1>

In Example 1, the fruit stew was prepared using the same method as in Example 1, except that the stevia leaf extract was not mixed and the mixture was mixed with sugar in a ratio of 1:1 (mixture: sugar). .

< Comparative example 2>

In Example 2, the stevia leaf extract was not mixed, and the fruit chung was prepared in the same manner as in Example 2, except that sugar was mixed with the mixture in a ratio of 1:1 (mixture: sugar). .

Experimental Example

< Experimental Example 1: Evaluation of sweetness, smell and preference>

Example 1, Example 2, Comparative Example 1 and Comparative Example 2, 15 males and females were selected, and the preferences for sweetness, smell, and flavor were evaluated for the corresponding personnel. The results for sweetness are shown in Table 1 below.

division 1 (very sweet) 2 (slightly sweet) 3 (normal) 4 (slightly sweet) 5 (no sweetness) Example 1 3 22 One 2 2 Example 2 15 12 3 0 0 Comparative Example 2 14 8 2 2 4 Comparative Example 2 13 17 0 0 0

As shown in the results of Table 1, Example 1 and Example 2 showed that at least 25 people each tasted sweet (the number of people who answered '1: very sweet' and '2: slightly sweet'). This can be regarded as responding that the sweetness does not drop at all even when compared with Comparative Example 1 and Comparative Example 2 in which sugar was mixed 1:1. Particularly, in Comparative Example 1, only 22 persons evaluated to produce sweetness, and thus, it was evaluated that the sweetness was inferior to Example 1 and Example 2. For this reason, it was found that Example 1 and Example 2 were capable of exhibiting the sweet taste of the fruit blueberry without using a chemical sweetener such as sugar. This is a result showing that the effect of significantly reducing the sugar absorbed by the human body is achieved because no chemical sweetener is used.

In addition, Table 2 below shows the results of the olfactory evaluation as to whether or not the fruit retains its aroma.

division 1 (dark) 2 (slightly dark) 3 (normal) 4 (no fragrance) 5 (I don't know) Example 1 14 11 4 One 0 Example 2 10 16 One 0 0 Comparative Example 2 9 8 10 One 2 Comparative Example 2 4 10 13 2 2

As shown in the results in Table 2, Example 1 and Example 2, respectively, evaluated that more than 25 people retained the aroma of the fruit (persons responding with '1: dark' and '2: slightly dark'), In Comparative Example 1 and Comparative Example 2, it was confirmed that the number of persons showing fruit aroma was less than 20 in comparison with Example 1 and Example 2. Through these results, it was confirmed that Example 1 and Example 2 improved the flavor of the fruit tea while maintaining the intrinsic flavor of the fruit.

In addition, Table 3 below is a result of evaluating the preference.

division 1 (deserves to eat) 2 (delicious) 3 (normal) 4 (slightly tasteless) 5 (no taste) Example 1 12 14 4 0 0 Example 2 18 10 2 0 0 Comparative Example 2 7 8 11 2 2 Comparative Example 2 4 12 13 0 One

As shown in Table 3, in Example 1 and Example 2, it was confirmed that the number of persons assessed as having excellent palatability (the number of persons responding with '1: edible' and '2: delicious') was 25 or more. On the other hand, Comparative Example 1 and Comparative Example 2 not only did not reach 20 people who evaluated the preference as excellent, but only about 15 respondents said that the preference was good. Through these results, it was confirmed that Example 1 and Example 2 showed excellent results in preference.

< Experimental Example 2: Preservation evaluation>

Example 1, Example 2, Comparative Example 1 and Comparative Example 2 were measured for deterioration in units of 15 days for 100 days. The storage temperature was observed under the conditions of normal temperature of 15°C, and the results are shown in Table 4 below.

division 15th 30 days 45 days 60 days 75 days 90 days 100 days Example 1 nothing strange nothing strange nothing strange nothing strange nothing strange nothing strange nothing strange Example 2 nothing strange nothing strange nothing strange nothing strange nothing strange nothing strange Odor occurrence Comparative Example 1 nothing strange nothing strange nothing strange nothing strange nothing strange nothing strange nothing strange Comparative Example 2 nothing strange nothing strange nothing strange nothing strange nothing strange nothing strange nothing strange

Typically, the fruit office is distributed with a shelf life of 3 months after manufacture. As shown in Table 4, Example 1 and Example 2 can be confirmed that there is no abnormality in storage within 90 days, and thus there is no problem in quality.

Although the preferred embodiments of the present invention have been described above, the present invention is not limited thereto, and can be implemented in various ways within the scope of the technical idea of the present invention, which also belongs to the appended claims. It is natural.

Claims (19)

(A) mixing one or more selected from the group consisting of stevia leaf extract, fruit and fruit powder;
(b) fermenting the mixture;
Method of producing a fruit cheongje containing stevia leaf extract comprising a.
According to claim 1,
The stevia leaf extract is a method of producing a fruit cheongchi containing stevia leaf extract, characterized in that the hot water extract.
According to claim 2,
The hot water extract is dried stevia leaves at a temperature of 45 to 55° C., followed by hot boiling in water at a temperature of 40 to 70° C. to extract the fruit stew, including stevia leaf extract.
According to claim 1,
The fruit is stevia leaf extract, characterized in that at least one selected from the group consisting of orange, lemon, grapefruit, strawberry, peach, kiwi, apple, pear, grape, lime, tangerine, pineapple, banana, mango, yuzu Method of manufacturing a fruit-cheap containing.
According to claim 1,
The fruit powder is made by crushing a dried product of any one or more selected from the group consisting of orange, lemon, grapefruit, strawberry, peach, kiwi, apple, pear, grape, lime, tangerine, pineapple, banana, mango, and yuzu Characterized in that the manufacturing method of the fruit Chung containing stevia leaf extract.
The method of claim 5,
The dried material is a method of manufacturing fruit cheongje containing stevia leaf extract, characterized in that made by drying for 15 to 20 hours at a temperature of 60 to 75 ℃.
The method of claim 5,
The dried material is 24,000 to 27,000rpm per minute in a pulverizer at 2 to 4 seconds at intervals of 30 to 120 seconds, characterized in that the stevia leaf extract, characterized in that made by extracting the fruit Chung.
The method of claim 5,
The fruit powder has a particle size of 0.236 to 0.433nm, characterized in that the stevia leaf extract manufacturing method of fruit Chung containing.
According to claim 1,
The fruit is a method of manufacturing fruit cheongchi containing stevia leaf extract, characterized in that made by cutting to 0.1 to 2.5㎝.
According to claim 1,
The mixture of step (a) is 8 to 15 parts by weight of fruit powder, and 1 to 5 parts by weight of stevia leaf extract with respect to 100 parts by weight of fruit.
According to claim 1,
The fermentation of step (b) is a method of producing a fruit cheongchi containing stevia leaf extract, characterized in that fermentation by adding at least one of saccharides or fermented vinegar to the mixture of step (a).
The method of claim 11,
The saccharide is sugar or oligosaccharide, characterized in that the stevia leaf extract comprising a fruit chung manufacturing method.
The method of claim 11,
Any one or more of the saccharide or fermented vinegar is a method of producing a fruit cheongje containing stevia leaf extract, characterized in that added to 1 to 300 parts by weight based on 100 parts by weight of the mixture.
According to claim 1,
The fermentation of step (b) is a method of manufacturing fruit stew containing stevia leaf extract, characterized in that it is fermented by refrigerating at a temperature of 0.5 to 5°C for 2 to 30 days.
Fruits manufactured by the manufacturing method according to claim 1.
The method of claim 15,
After drinking the fruit serum, the blood sugar level is compared to the blood sugar level before drinking, characterized in that the rate of change is 3 to 10%.
A fruit drink comprising the fruit juice according to claim 15.
A fruit tea comprising the fruit juice according to claim 15.
(A) mixing one or more selected from the group consisting of stevia leaf extract, fruit and fruit powder;
(b) fermenting the mixture;
Method of producing a fruit fermented vinegar comprising a stevia leaf extract comprising a.