KR20210095596A - Manufacturing method of pear concentrate using by-product of pear processing - Google Patents

Abstract

The present invention relates to a method for manufacturing a concentrate using pear-processing by-products and comprises: a first step of washing pears, balloon flower roots, and ginseng; a second step of obtaining leftover by-products by crushing and squeezing the washed pears; a third step of adding water to the by-products, the washed balloon flower roots, and ginseng in a concentrator; a fourth step of obtaining a concentrate by extracting and concentrating with the concentrator; and a fifth step of filtering the concentrate.

Description

Manufacturing method of pear concentrate using by-product of pear processing

The present invention relates to a method for producing a concentrate using a pear processing by-product. A pear that has a high added value as a food by using the processing by-product of a pear, the peel, core, and flesh of the pear can all be ingested, and a pear capable of ingesting all useful ingredients It relates to a method for preparing a concentrate using a processing by-product.

Pear has rich juice, sweetness, and aroma, and is highly valued as a representative alkaline food that neutralizes the modern body. The edible rate of pears is about 80%, the water content is 85~88%, and the caloric value is about 50kcal/100g. Pears contain organic acids, vitamins, amino acids, and flavonoids that are good for fatigue recovery and strengthening immune function. The main component is carbohydrates, and the sugar content is 10~13% depending on the variety, but the monosaccharides glucose, fructose, and water-soluble vitamins It is an alkaline food rich in vitamins B and C and dietary fiber and is known to be good for health.

And although the peel of pears is about 10% of the whole fruit, the functional ingredients contained in the peel are similar to the amount of ingredients contained in the flesh of 4 pears, so eating with the peel is good for nutrition. It is known that the antioxidant power is 5 times higher when eaten with the peel than when eaten with the peel, the total phenol content is about 3 times higher when eaten with the peel, and the total flavonoid content is about 7 times higher when eaten with the peel.

Currently, the basic method for manufacturing pear juice produced in Korea is washing the pear and then squeezing it in a juicer. , over-heavy, pulp) occurs.

However, the prior art has the following problems.

Food processing by-products refer to intermediate products produced during food processing, and there is a problem in that most of them are not used due to difficulties in collection and treatment and are often processed through compost or incineration. It is insufficient.

Registered Patent No. 10-1265984

In order to solve the above-mentioned problems, it is to provide a method for producing a concentrate using the pear processing by-products, which can recycle the processing by-products, can feel the deep taste, and contain a large amount of nutrients of pears.

In order to achieve the above object, a first step of washing pears, bellflowers and ginger, a second step of pulverizing and squeezing the washed pears to obtain the remaining by-products, the by-products in a concentrator, the washed bellflowers, It is characterized in that it consists of a third step of adding water to ginger, a fourth step of extracting and concentrating the extract using the concentrator to obtain a concentrate, and a fifth step of filtering the concentrated solution.

In the second step, moisture is removed from the by-product, and the amount of the by-product is 30 parts by weight based on 100 parts by weight of the pear.

Based on 100 parts by weight of the by-product in the third step, it is characterized in that 9 parts by weight of bellflower, 5 parts by weight of ginger, and 80 parts by weight of water.

In the fourth step, extraction is concentrated at 100 to 120° C. for 10 to 12 hours.

In the fifth step, the concentrate contains 60% solids and is characterized in that it is 65 brix.

In the method for preparing a concentrate using a pear processing by-product according to the present invention, there are the following effects.

Since the by-product of pear processing can be utilized, the added value as a food is very high, and there is an effect of improving economic efficiency.

Not only the flesh, but also the peel and core, which contain a large amount of useful ingredients such as polyphenols and flavonoids of the pear, can be ingested, so it is effective in manufacturing food with improved functionality.

1 is a flow chart showing a method for preparing a concentrate using the pear processing by-product of the present invention.
Figure 2 is a view comparing the phenol content of pear by-products and pear juice.
Figure 3 is a view comparing the content of flavonoids in pear by-products and pear juice.
4 is a view comparing the ABTS radical scavenging activity of pear by-products and pear juice.
5 is a view comparing the DPPH radical scavenging activity of pear by-products and pear juice.
Figure 6 is a view comparing the reducing power of pear by-products and pear juice.

Hereinafter, a preferred embodiment of a method for producing a concentrate using a pear processing by-product according to the present invention will be described in detail with reference to the accompanying drawings.

The method for producing a concentrate using the pear processing by-product of the present invention includes a first step (S1) of washing pears, bellflower and ginger, and a second step (S2) of grinding and squeezing the washed pears to obtain the remaining by-products, and a concentrator A third step (S3) of adding water to the by-product, the washed bellflower, and ginger, a fourth step (S4) of extracting and concentrating using the concentrator to obtain a concentrate, and a fifth step of filtering the concentrate (S5).

First, in the first step (S1), the pear, bellflower, and ginger are washed. Specifically, it removes foreign substances remaining on the surface of pears, bellflowers and ginger.

Here, the pear is rich in various nutrients and is a representative alkaline food. It is effective in increasing immunity because it is rich in vitamins and organic acids, and it is also particularly effective in cough, phlegm, bronchitis, etc. because it is rich in ingredients such as luteolin and saponin. am. In addition, the potassium component in the stomach helps to excrete sodium from the body, so it keeps blood pressure stable.

And the bellflower is a kind of root plant, similar to ginseng, is classified as a representative alkaline food together with ginseng, and has a simple nature and is a medicinal material that can be consumed by anyone regardless of constitution. The saponin and inulin components contained in bellflower are effective in protecting the bronchial tubes and throat. Nutritionally, they are rich in fiber, calcium, and iron, and there are many saponin components that strengthen the bronchial mucosa and help improve immunity.

And the ginger is said to be the most effective food to improve the flow of qi, warm the body, and improve health in oriental medicine. Ingredients such as gingerol and shogaol in ginger help blood circulation as one of the spicy ingredients, and gingerol in particular promotes bile secretion and eliminates cholesterol.

Next, in the second step (S2), the washed pears are crushed and juiced to obtain the remaining by-products. Specifically, the pulverized pear is squeezed to remove moisture. Here, the by-product is 30 parts by weight based on 100 parts by weight of the pear.

Next, in the third step (S3), water is added to the by-product, the washed bellflower, and ginger in the concentrator. Specifically, with respect to 100 parts by weight of the by-product, 9 parts by weight of bellflower, 5 parts by weight of ginger, and 80 parts by weight of water are added.

And when the bellflower is added in an amount of less than 9 parts by weight, it is difficult to deliver the functionality of the bellflower, and when it is added in excess of 9 parts by weight, the bitter taste of the bellflower is felt too strong, which may impair the overall taste of the concentrate.

And when the ginger is added in less than 5 parts by weight, it is difficult to deliver the functionality of the ginger, and when it is added in excess of 5 parts by weight, the taste of the ginger is felt too strong, which may impair the overall taste of the concentrate.

And when the water is added in less than 80 parts by weight, the amount of water is insufficient to act as a solvent during extraction, so there is a problem that smooth extraction is difficult. can be lengthy

Next, in the fourth step (S4), the concentrate is extracted and concentrated to obtain a concentrate. Specifically, the by-products, bellflower, ginger, and water put into the concentrator are extracted and concentrated at 100 to 120° C. for 10 to 12 hours.

Here, in the case of extraction and concentration at less than 100° C., it is difficult to sufficiently extract the active ingredient or the extraction time becomes excessively long, and when the extraction and concentration exceeds 120° C., the taste may be altered or beneficial ingredients may be destroyed due to the high temperature.

In the case of extraction and concentration for less than 10 hours, it is difficult to sufficiently extract the active ingredients, and in the case of extraction and concentration for more than 12 hours, unnecessary work time is consumed because the active ingredients have already been extracted.

Next, in the fifth step (S5), the concentrate is filtered. The concentrate is filtered to remove sediment, impurities, and the like. Here, the extract-concentrated concentrate contains 60% solids, and is preferably 65 brix in consideration of consumer or user preference.

Hereinafter, the experimental contents of the method for producing a concentrate using a pear processing by-product according to the present invention will be described in detail.

1. Determination of phenol and flavonoid content

In order to compare the quality characteristics of the concentrate using the pear processing by-product according to the present invention, the extracted and concentrated pear at 105° C. for 12 hours at a weight ratio of 1:1 with the juice obtained by squeezing the pear and the remaining by-product and water. The by-product was used.

The total phenol content was determined by adding Folin-Ciocalteu reagent and 10% Na2CO3 solution to 1 ml of each extract in turn according to the Folin-Denis method (Folin & Denis, 1912), and then after standing at room temperature for 1 hour, ELISA reader (VERSA) , USA) was used to measure the absorbance at 700 nm. The total phenol content was calculated from the calibration curve obtained by analyzing in the same manner as the sample using gallic acid as a standard material.

The total flavonoid content was determined by sequentially adding 0.1 ml each of 10% aluminum nitrate and 1 M potassium acetate to 0.5 ml of the extract, and 4.3 ml of ethanol, followed by mixing according to the method of Moreno et al. (Moreno et al., 2000) and allowed to stand at room temperature for 40 minutes. Then, the absorbance was measured at 415 nm using an ELISA reader (VERSA, USA). Total flavonoid content was calculated from the calibration curve obtained using quercetin as a standard material.

[Example 1]

In Example 1, phenol and flavonoid contents were measured at a concentration of 1000 μg/ml of the concentrated pear by-product by extracting the remaining by-products and water at a weight ratio of 1:1 at 105° C. for 12 hours.

[Comparative Example 1]

In Comparative Example 1, phenol and flavonoid contents were measured at a concentration of 1000 μg/ml in the pear juice.

As shown in Figures 2 and 3, it can be confirmed that the content of phenol and flavonoids is contained more in the belly product than in the pear juice.

2. Measurement of ABTS radical and DPPH radical scavenging ability

In order to compare the quality characteristics of the concentrate using the pear processing by-product according to the present invention, the extracted and concentrated pear at 105° C. for 12 hours at a weight ratio of 1:1 with the juice obtained by squeezing the pear and the remaining by-product and water. The by-product was used.

ABTS radical scavenging ability was measured by modifying the method of Re et al. (Re et al., 1999). In 50 ml of 7 mM ABTS [2,2-azinobis-(3-ethylbenzo-6-sulphonate)] solution, potassium persulfate was dissolved so as to be 2.4 mM, and reacted in the dark for 12-16 hours. Then, the absorbance at 415 nm was 1.5. After adding 0.5 ml of sample to 3 ml of ABTS solution diluted with distilled water as much as possible, absorbance was measured at 415 nm using an ELISA reader (VERSA, USA). .

DPPH radical scavenging activity was measured by modifying the Blois method (Blois, 1958). 1 ml of each concentration sample was mixed with 2 ml of 1,1-dipicryl-2-picrylhydrazyl (DPPH, 5 mg/100 ml methanol) and reacted at room temperature for 10 minutes, and then at 525 nm using an ELISA reader (VERSA, USA). measured. The results obtained through three repeated experiments are expressed as percentages (%).

[Example 2]

In Example 2, ABTS radical and DPPH radical scavenging activity was confirmed with the concentrated pear by-product by extraction at 105° C. for 12 hours at a weight ratio of 1:1 with the by-product and water remaining after squeezing the pear at a concentration of 300 μg/ml.

[Comparative Example 2]

In Comparative Example 2, the ABTS radical and DPPH radical scavenging ability was confirmed at a concentration of 300 μg/ml of the pear juice.

4 and 5, ABTS radical and DPPH radical scavenging activity was found to be high in the pear by-product, and the activity was similar to that of vitamin C used as a positive control.

3. Measurement of reducing power

In order to compare the quality characteristics of the concentrate using the pear processing by-product according to the present invention, the extracted and concentrated pear at 105° C. for 12 hours at a weight ratio of 1:1 with the juice obtained by squeezing the pear and the remaining by-product and water. The by-product was used.

To measure the reducing power, 200 mM phosphate buffer (pH 6.6) and 1 ml each of 1% potassium ferricyanide were sequentially added to 1 ml of the sample solution according to Oyaizu's method (Oyaizu, 1986), followed by reaction in a water bath at 50° C. for 20 minutes. Here, 1 ml of 10% TCA solution was added and centrifuged at 5,000 rpm for 10 minutes. Then, distilled water and 0.1% ferric chloride 1 ml each were added to 1 ml of the obtained supernatant, mixed, and then ELISA reader (VERSA, USA) was used. Absorbance was measured at 700 nm, and the reducing power of the sample was expressed as an absorbance value.

[Example 3]

Example 3 confirmed the reducing power of the concentrated pear by-product by extracting the by-product and water at a weight ratio of 1:1 at 105° C. for 12 hours after squeezing the pear at a concentration of 300 μg/ml.

[Comparative Example 3]

In Comparative Example 3, the reducing power of the pear juice was confirmed at a concentration of 300 μg/ml.

As shown in Figure 6, the reducing power was found to be high in the pear by-product, and showed a similar level of activity to that of vitamin C used as a positive control.

4. Sensory evaluation

It will be described in detail based on the embodiment carried out the method for producing a concentrate using a pear processing by-product according to the present invention. In order to compare the quality characteristics of the concentrate, a sensory evaluation was performed after training a graduate student in the Department of Food Science and Technology, whose suitability as an inspector was recognized, suitable for the purpose of this experiment. The sensory evaluation items were carried out on a 9-point likert scale, in which the taste, aroma, and color of the concentrate were evaluated as 9 points if very good and 1 point if very bad.

[Comparative Example 4]

In Comparative Example 4, 80 parts by weight of water was added based on 100 parts by weight of by-products remaining after squeezing the pear, concentrated at 105° C. for 12 hours, and filtered to prepare a concentrate.

[Example 4]

In Example 4, 11 parts by weight of bellflower, 5 parts by weight of ginger, and 80 parts by weight of water were added based on 100 parts by weight of by-products remaining after squeezing the pear, concentrated at 105° C. for 12 hours, and filtered to prepare a concentrate.

[Example 5]

In Example 5, 10 parts by weight of bellflower, 5 parts by weight of ginger, and 80 parts by weight of water were added based on 100 parts by weight of by-products remaining after squeezing the pear, concentrated at 105° C. for 12 hours, and filtered to prepare a concentrate.

[Example 6]

In Example 6, 9 parts by weight of bellflower, 5 parts by weight of ginger, and 80 parts by weight of water were added with respect to 100 parts by weight of by-products remaining after squeezing the pear, concentrated at 105° C. for 12 hours, and filtered to prepare a concentrate.

[Example 7]

In Example 7, 8 parts by weight of bellflower, 5 parts by weight of ginger, and 80 parts by weight of water were added with respect to 100 parts by weight of by-products remaining after squeezing the pear, concentrated at 105° C. for 12 hours, and filtered to prepare a concentrate.

[Example 8]

In Example 8, 7 parts by weight of bellflower, 5 parts by weight of ginger, and 80 parts by weight of water were added based on 100 parts by weight of by-products remaining after squeezing the pear, concentrated at 105° C. for 12 hours, and filtered to prepare a concentrate.

division taste incense color Comparative Example 4 5.90 5.80 5.90 Example 4 7.10 7.50 7.30 Example 5 7.80 7.20 7.60 Example 6 8.50 8.30 8.10 Example 7 7.00 7.80 7.50 Example 8 7.50 7.20 7.30

As shown in Table 1 above, it can be seen that the preference for the concentrate containing bellflower and ginger is higher than that of the concentrated pear only, and in the case of Example 5, the most excellent sensory overall was exhibited. Therefore, in the concentrate It can be seen that mixing bellflower and ginger can enhance taste, flavor, and color, and the mixing ratio suggested in the manufacturing method of the present invention is the most preferred.

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims and their All changes or modifications derived from the concept of equivalents should be construed as being included in the scope of the present invention.

S1: Washing pear, bellflower, ginger
S2: pulverizing and filtering pears to obtain by-products
S3: Step of adding water to the by-product, bellflower, and ginger in the concentrator
S4: extracting and concentrating to obtain a concentrate
S5: filtering the concentrate

Claims (1)

The first step of washing pears, bellflowers and ginger;
a second step of pulverizing and juicing the washed pear to obtain the remaining by-products;
a third step of adding water to the by-product, the washed bellflower, and ginger in a concentrator;
a fourth step of extracting and concentrating using the concentrator to obtain a concentrate;
A fifth step of filtering the concentrate; characterized in that it consists of,
in the second step
The by-product is characterized in that moisture is removed, and the by-product is 30 parts by weight based on 100 parts by weight of the pear,
in the third step
Based on 100 parts by weight of the by-product, 9 parts by weight of bellflower, 5 parts by weight of ginger, and 80 parts by weight of water,
in the fourth step
A method for producing a concentrate using a pear processing by-product, characterized in that extracting and concentration at 105 ° C. for 12 hours.

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