KR20220153704A - Fruit extraction method that retains fruit ingredients - Google Patents

Fruit extraction method that retains fruit ingredients Download PDF

Info

Publication number
KR20220153704A
KR20220153704A KR1020210060516A KR20210060516A KR20220153704A KR 20220153704 A KR20220153704 A KR 20220153704A KR 1020210060516 A KR1020210060516 A KR 1020210060516A KR 20210060516 A KR20210060516 A KR 20210060516A KR 20220153704 A KR20220153704 A KR 20220153704A
Authority
KR
South Korea
Prior art keywords
fruit
weight
parts
organic acid
extract
Prior art date
Application number
KR1020210060516A
Other languages
Korean (ko)
Inventor
한승룡
Original Assignee
한승룡
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 한승룡 filed Critical 한승룡
Priority to KR1020210060516A priority Critical patent/KR20220153704A/en
Publication of KR20220153704A publication Critical patent/KR20220153704A/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51—Concentration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/022—Acetic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/032—Citric acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/036—Fumaric acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/04—Gluconic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/044—Malic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a fruit extraction method retaining fruit ingredients and, more specifically, to a fruit extraction method retaining fruit ingredients, wherein fruits stirred with organic acid are liquefied to obtain a fruit extract, and then the extract is concentrated, vacuum-aged at low temperature, freeze-dried, and powdered to retain aroma, taste, and nutrients of the fruits. To this end, the fruit extraction method comprises: a step of preparing purified water, organic acid, and fruits and washing/slicing the prepared fruits; an organic acid mixing step of mixing 0.2 to 2.5 parts by weight of the organic acid in parts by weight of the prepared purified water; a step of mixing 28 to 40 parts by weight of the fruits in parts by weight of the purified water mixed with the organic acid, and stirring the same at a temperature of 25℃ for 24 hours to liquefy the fruits; a step of passing the purified water mixed with the liquefied fruits and organic acid through a filter of 0.06 mm or less to remove impurities and dregs and filter only pure extract so as to obtain a fruit extract; a step of putting the filtered fruit extract into a low-temperature concentration tank, then adjusting air pressure to a range of 60 to 70 cm/hg and applying heat to 50 to 70℃ to concentrate the fruit extract to a range of 10 to 20 %; a step of putting the concentrated fruit extract in a vacuum tank, removing air, isolating the same from the outside, and aging the same in vacuum at a low temperature of 2 to 5 ℃ for 3 to 5 days; and freeze-drying the low-temperature aged fruit extract and extracting the same into a powdered fruit extract.

Description

과일성분을 유지하는 과일 추출방법{Fruit extraction method that retains fruit ingredients}Fruit extraction method that retains fruit ingredients}

본 발명은 과일성분을 유지하는 과일 추출방법에 관한 것으로 더욱 상세하게는 유기산과 함께 교반된 과일을 액상화하여 과일 추출액으로 얻은 후, 이를 농축한 다음 저온에서 진공 숙성하고 동결 건조하여 분말화 함으로써 과일이 가지고 있는 향, 맛, 영양성분은 그대로 유지될 수 있도록 한 과일성분을 유지하는 과일 추출방법에 관한 것이다.The present invention relates to a method for extracting fruit that retains fruit components, and more particularly, by liquefying fruit stirred with an organic acid to obtain a fruit extract, concentrating the fruit extract, vacuum aging at low temperature, and freeze-drying to powder the fruit. It relates to a fruit extraction method that maintains fruit components so that the aroma, taste, and nutritional components it has can be maintained.

과일 속에는 수분이 85∼90％로 가장 많고, 단백질 1∼0.5％, 지방 0.3％, 당분과 섬유질의 탄수화물 10∼12％가 함유되어 있다. 무기질은 0.4％로 카로틴과 칼륨이 들어 있고, 그밖에도 비타민 C가 가장 많이 들어 있다. 과일의 맛은 단맛·신맛이 주이고, 그밖에 식감(食感)으로서 펙틴이 들어 있다. 이 단맛과 신맛의 균형은 완숙되었을 때가 최고이며, 미숙 상태일 때는 단맛이 적고 신맛이 많아 맛이 떨어진다. 종류에 따라서는 떫은맛이 나는 것도 있다. 과일이 익으면 단맛이 나는 것은 당분이 많아지는 원인도 있지만, 산의 양이 줄어드는 데도 크게 관계된다.Fruit contains the most water at 85-90%, protein 1-0.5%, fat 0.3%, and sugar and fiber carbohydrates 10-12%. Minerals are carotene and potassium at 0.4%, and vitamin C is the most. The taste of fruit is mainly sweet and sour, and pectin is included as a texture. The balance between sweetness and sourness is best when fully ripe, and when unripe, the taste is less sweet and sour. Some types have an astringent taste. The sweet taste of fruits when ripe is not only due to the increase in sugar content, but also largely related to the decrease in the amount of acid.

과일에는 과당·포도당·수크로오스 등이 약 10％ 함유되어 있기 때문에 단맛이 난다. 특히 포도의 경우는 약 20％에 달하여 단맛이 매우 강하나, 당분의 함량은 과일의 종류와 성숙도에 따라 다르다. 과일의 신맛은 말산·시트르산·타르타르산 등의 유기산에 의하며, 감귤류는 시트르산, 포도는 타르타르산, 사과는 말산이 각각 주체를 이룬다. 안토시아닌·카로티노이드·플라보노이드·엽록소 등의 천연 색소들이 들어 있는데, 주된 것은 역시 안토시아닌이다. 과일의 향기성분은 수십 종이 있으며, 이들이 조화를 이루어 각종 과일의 독특한 향기를 낸다. 향기성분으로는 여러 종류의 에스테르·알코올·알데히드 등이 있다. Fruits have a sweet taste because they contain about 10% of fructose, glucose, and sucrose. In particular, grapes account for about 20% and have a very strong sweetness, but the sugar content varies depending on the type and maturity of the fruit. The acidity of fruits is caused by organic acids such as malic acid, citric acid, and tartaric acid. Citric acid is mainly composed of citrus fruits, tartaric acid of grapes, and malic acid of apples. It contains natural pigments such as anthocyanins, carotenoids, flavonoids, and chlorophyll, but the main one is also anthocyanins. There are dozens of fragrance components of fruit, and they create unique fragrances of various fruits in harmony. There are various types of esters, alcohols, and aldehydes as fragrance components.

이러한 과일은 높은 유기산 함량과 함께 아미노산, 당분, 방향성분 등이 서로 어우러져 있어서 그 독특한 향미가 뛰어날 뿐만 아니라, 건강과 피부미용에도 좋으며, 특별히 질병의 예방, 치료에 유효한 성분인 카리(K), 식이섬유, 유기산(사과산, 구연산 등), 비타민C, 폴리페놀 등이 포함되어 있어, 고혈압, 동맥경화증(협심증, 심근경색, 뇌졸중 등), 비만, 빈혈 등의 방지와 각종 성인병의 예방에도 효과가 뛰어나 누구나 손쉽게 선호하여 높은 소비량을 가지고 있다. 또한, 과일에는 과당이 가장 많고 포도당, 자당, 그리고 소량의 당 알코올 등이 함유되어 있어 감미성을 줄뿐만 아니라 에너지 공급에도 중요한 역할을 하는 당분이 함유되어 있다.These fruits have a high organic acid content and amino acids, sugars, aromatic components, etc. are harmonized with each other, so their unique flavor is not only excellent, but also good for health and skin care, especially effective for preventing and treating diseases. It contains fiber, organic acids (malic acid, citric acid, etc.), vitamin C, and polyphenols, so it is effective in preventing high blood pressure, arteriosclerosis (angina pectoris, myocardial infarction, stroke, etc.), obesity, anemia, and various adult diseases. Everyone prefers it easily and has a high consumption. In addition, fruit contains the most fructose and contains glucose, sucrose, and a small amount of sugar alcohol, etc., which not only gives sweetness but also contains sugar that plays an important role in supplying energy.

한편, 과일은 저장성이 낮아 과일이 가지고 있는 신선한 향미를 오랜 시간 동안 보존하기가 어렵고 시간적 공간적 제한 없이 간편하게 섭취하기에는 불편한 문제점이 있다. 또한, 과일은 저장성이 낮아 대부분 생과용이나 음료 가공과 같은 한정적인 용도로만 이용되고 있는 실정이다On the other hand, the fruit has a low storability, so it is difficult to preserve the fresh flavor of the fruit for a long time, and it is inconvenient to consume it easily without temporal and spatial limitations. In addition, fruits are low in storage and are mostly used only for limited purposes such as fresh fruit or beverage processing.

본 발명의 목적은 상기와 같은 문제점을 감안하여 안출한 것으로, 유기산과 함께 교반된 과일을 액상화하여 과일 추출액으로 얻은 후, 이를 농축한 다음 저온에서 진공 숙성하고 동결 건조하여 분말화 함으로써 과일이 가지고 있는 향, 맛, 영양성분은 그대로 유지될 수 있도록 한 과일성분을 유지하는 과일 추출방법을 제공하는데 있다.The object of the present invention was made in view of the above problems, and after liquefying the fruit stirred with organic acid to obtain a fruit extract, concentrating it, vacuum aging at a low temperature, and freeze-drying to powder it, so that the fruit has It is to provide a fruit extraction method that maintains fruit components so that aroma, taste, and nutritional components can be maintained as they are.

본 발명의 다른 목적은 일련의 과정을 거치면서 과일 추출물로 제조 판매되게 하여 과일의 저장성을 높여 과일이 가지고 있는 신선한 향미를 오랜 시간동안 보존함은 물론 시간적 공간적 제한 없이 간편하게 섭취할 수 있도록 한 과일성분을 유지하는 과일 추출방법을 제공하는데 있다.Another object of the present invention is to manufacture and sell fruit extracts through a series of processes to increase the storability of the fruit, preserve the fresh flavor of the fruit for a long time, and fruit ingredients that can be easily consumed without time and space limitations It is to provide a fruit extraction method that maintains.

본 발명의 또 다른 목적은 과일을 생과용이나 음료 가공과 같은 한정적인 용도로만 이용하지 않고, 과일성분이 필요한 식품에 첨가하면 과일 추출물을 통하여 과일이 함유하고 있는 향미 또는 좋은 성분들이 식품에 부여될 수 있도록 한 과일성분을 유지하는 과일 추출방법을 제공하는데 있다.Another object of the present invention is not to use fruits only for limited purposes such as fresh fruit or beverage processing, but to add flavors or good ingredients contained in fruits through fruit extracts to foods requiring fruit components. It is to provide a fruit extraction method that maintains the fruit components that can be obtained.

본 발명은 상기와 같은 목적을 달성하기 위한 수단으로, 정제수, 유기산, 과일을 준비하고 준비된 과일을 세정/세절하는 단계; 준비된 정제수 중량부에 유기산 0.2 내지 2.5중량부를 혼합하는 유기산 혼합 단계; 유기산이 혼합된 정제수 중량부에 과일 28 내지 40중량부를 혼합하고 25℃의 온도에서 24시간 교반하여 과일을 액상화 시키는 단계; 액상화된 과일과 유기산이 혼합된 정제수는 0.06mm 이하의 여과망을 통과하면서 불순물 및 찌꺼기는 제거되고 순수한 추출액만 여과되게 하여 과일 추출액을 얻는 단계; 여과된 과일 추출액은 저온 농축탱크에 투입한 후, 기압 60∼70cm/hg의 범위로 조정하고 열을 50~70℃로 가하여 과일 추출액을 10~20% 범위로 농축하는 단계; 농축된 과일 추출액을 진공탱크에 담아 공기를 제거하여 외부와 밀폐시키고 온도 2~5℃에서 3~5일간 저온에서 진공 숙성하는 단계; 저온 숙성된 과일 추출액은 동결 건조하여 분말형태의 과일 추출물로 추출하는 단계;를 포함하는 것과,The present invention provides a means for achieving the above object, comprising the steps of preparing purified water, organic acid, and fruit and washing/cutting the prepared fruit; An organic acid mixing step of mixing 0.2 to 2.5 parts by weight of an organic acid in parts by weight of prepared purified water; Mixing 28 to 40 parts by weight of fruit with parts by weight of purified water mixed with organic acid and stirring at a temperature of 25 ° C. for 24 hours to liquefy the fruit; Purified water mixed with liquefied fruit and organic acid is passed through a filter of 0.06 mm or less to obtain a fruit extract by removing impurities and debris and filtering only pure extract; After the filtered fruit extract is put into a low-temperature concentration tank, the air pressure is adjusted to a range of 60 to 70 cm/hg, and heat is applied to 50 to 70° C. to concentrate the fruit extract to a range of 10 to 20%; Putting the concentrated fruit extract in a vacuum tank to remove air, sealing it with the outside, and vacuum aging at a temperature of 2 to 5 ° C for 3 to 5 days at low temperature; Freeze-drying the low-temperature aged fruit extract and extracting it into a powdered fruit extract;

상기 유기산은 구연산, 초산, 사과산, 푸말산, 글루코산중 어느 하나를 선택 사용하는 하는 것과,The organic acid is selected from among citric acid, acetic acid, malic acid, fumaric acid, and glucoic acid,

상기 유기산 중량부에 글루코산 50 내지 60중량부 초산 10 내지 20중량부, 구연산 10 내지 20중량부, 사과산 10 내지 20중량부, 푸말산 10 내지 20중량부가 혼합 사용할 수 있는 것을 그 기술적 구성상의 기본 특징으로 한다.50 to 60 parts by weight of glucosan, 10 to 20 parts by weight of acetic acid, 10 to 20 parts by weight of citric acid, 10 to 20 parts by weight of malic acid, and 10 to 20 parts by weight of fumaric acid can be mixed and used in the organic acid weight part. to be characterized

이상에서 살펴본 바와 같이 본 발명에 따르면, 유기산과 함께 교반된 과일을 액상화하여 얻어진 과일 추출액은 농축-저온에서 진공 숙성-동결 건조하는 일련의 과정을 차례로 거치면서 분말화 되기 때문에 과일이 가지고 있는 향, 맛, 영양성분은 그대로 유지될 수 있는 것이다.As described above, according to the present invention, the fruit extract obtained by liquefying the fruit stirred with organic acid is powdered while going through a series of processes of concentration-vacuum aging at low temperature-freeze drying in turn, so that the fragrance of the fruit, The taste and nutrients can be maintained as they are.

또한, 일련의 과정을 거치면서 과일 추출물로 제조된 본 발명은 과일의 저장성을 높여 과일이 가지고 있는 신선한 향미를 오랜 시간동안 보존할 수 있을 뿐 아니라, 시간적 공간적 제한 없이 간편하게 섭취할 수 있는 것이다.In addition, the present invention, which is prepared from a fruit extract through a series of processes, enhances the storability of the fruit to preserve the fresh flavor of the fruit for a long time, and can be easily consumed without temporal and spatial limitations.

또한, 본 발명에 따른 과일 추출물은 종래와 같이 과일을 생과용이나 음료 가공과 같은 한정적인 용도로만 이용하지 않고, 과일성분이 필요한 식품에 첨가 가능 함으로, 과일이 함유하고 있는 향미 또는 좋은 기능성 성분들이 식품에 부여될 수 있는 등의 효과가 있는 것이다. In addition, the fruit extract according to the present invention does not use fruit only for limited purposes such as fresh fruit or beverage processing as in the prior art, but can be added to foods requiring fruit ingredients, so that the flavor or good functional ingredients contained in the fruit It has effects such as being able to be imparted to food.

도1은 본 발명에 따른 과일성분을 유지하는 과일 추출방법을 단계별로 도시한 흐름도이다.1 is a flow chart showing a fruit extraction method step by step for maintaining fruit components according to the present invention.

본 발명과 본 발명의 동작상의 이점 및 본 발명의 실시에 의하여 달성되는 목적을 설명하기 위하여 이하에서는 본 발명의 바람직한 실시예를 예시하고 이를 참조하여 살펴본다.In order to explain the present invention and the operational advantages of the present invention and the objects achieved by the practice of the present invention, the following describes a preferred embodiment of the present invention and references it.

먼저, 본 출원에서 사용한 용어는 단지 특정한 실시예를 설명하기 위해 사용된 것으로서, 본 발명을 한정하려는 의도가 아니며, 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함할 수 있다. 또한 본 출원에서, "포함하다" 또는 "가지다" 등의 용어는 명세서 상에 기재된 특징, 숫자, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.First, the terms used in this application are used only to describe specific embodiments, and are not intended to limit the present invention, and singular expressions may include plural expressions unless the context clearly dictates otherwise. In addition, in this application, terms such as "include" or "have" are intended to designate that there is a feature, number, operation, component, part, or combination thereof described in the specification, but one or more other features or It should be understood that the presence or addition of numbers, operations, elements, parts, or combinations thereof is not precluded.

본 발명을 설명함에 있어서, 관련된 공지 구성 또는 기능에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략한다.In describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description will be omitted.

<실시예><Example>

1. 과일 세정/세절 단계1. Fruit washing/mincing step

정제수, 유기산, 과일을 각각 준비한다. 준비된 과일은 정수로 세정하고, 과일의 꼭지 부분을 제거한 다음에 세절기를 이용하여 0.5 내지 1cm 크기로 세절한다. 구체적으로는 과일을 베이킹 파우더가 녹아있는 물에 세정하거나 표면을 베이킹 파우더로 문질러서 닦아 놓는다. 이후, 과일을 0.5 내지 1cm 크기로 세절하고, 실시하기에 따라서 더 작은 크기로 절단하여 사용한다.Prepare purified water, organic acid, and fruit respectively. The prepared fruit is washed with purified water, and the top of the fruit is removed, and then it is cut into 0.5 to 1 cm size using a mincer. Specifically, the fruit is washed in water in which baking powder is dissolved, or the surface is rubbed with baking powder and wiped. Thereafter, the fruit is cut into pieces of 0.5 to 1 cm in size, and cut into smaller sizes according to practice.

2. 유기산 혼합 단계2. Organic Acid Mixing Step

준비된 정제수 중량부에 유기산 0.2 내지 2.5중량부를 혼합한다. 여기서 유기산은 구연산, 초산, 사과산, 푸말산, 글루코산중 어느 하나를 선택하여 사용하였다.0.2 to 2.5 parts by weight of an organic acid is mixed with the prepared purified water part by weight. Here, as the organic acid, one of citric acid, acetic acid, malic acid, fumaric acid, and glucoic acid was selected and used.

글루코산은 안히드로포도당 anhydroglucose라고도 한다. 글리코산(인히드로당; anhydrosugar)의 일종이며, C6H10O5, 분자량은 162.14이다. 포도당의 분자내탈수물인데, 헤미아세탈히드록시기와 다른 탄소원자의 히드록시기가 글리코시드결합을 하고 있는 것이다. 12- 또는 1,6-무수물이 일반적이다. α-와 β-가 있는데, 전자를 협의(狹義)로 글루코산이라고 부르는 경우도 있다. α-글루코산은 α-포도당을 감압하에서 150~1550C에서 가열하면 얻을 수 있다.Glucosan is also called anhydroglucose. It is a kind of glycoic acid (inhydrosugar; anhydrosugar), C6H10O5, molecular weight is 162.14. It is an intramolecular dehydration of glucose, in which the hemiacetal hydroxyl group and the hydroxyl group of another carbon atom form a glycosidic bond. 12- or 1,6-anhydrides are common. There are α- and β-, and the former is sometimes called glucosan in a narrow sense. α-glucosan can be obtained by heating α-glucose at 150 to 1550 C under reduced pressure.

초산이라고도 부르는 아세트산의 화학식은 CH3COOH로, 포화지방산의 하나이다. 에탄올이 아세트산균의 작용으로 산화될 때 생성된다. 식초 속에 3~5퍼센트 정도 들어 있으며, 식초의 신맛이 주성분이다. Acetic acid, also called acetic acid, has the chemical formula CH3COOH and is one of the saturated fatty acids. It is produced when ethanol is oxidized by the action of acetic acid bacteria. It contains about 3 to 5 percent of vinegar, and the sour taste of vinegar is the main component.

구연산(무수)은 일반적으로 유리상태 또는 염류로 식물 중에 널리 존재하고 특히 감귤류에는 tribasic 유기산의 일종으로 주석산, 사과산에 비하여 맛이 부드럽고 상쾌하며 순하므로 산미료로 널리 사용하고 있다. 항산화제와 병용하면 상승작용을 하여 산화방지효과를 증진하는 성질이 있다. 공업적으로는 현재 발효법이 주로 행해지고 있다. 이것은 설탕, 당밀, 전분, 전분 찌꺼기 또는 포도당을 원료로 하고 여기에 검은 곰팡이 Aspergillus niger를 작용시켜 액체 배양법 또는 고체 배양법에 의해 구연산을 생성시키며, 이것을 칼슘염 형으로 취해서 황산으로 분해해 생성하는 황산칼슘을 제거한 여과액을 농축해서 조결정을 얻는다. 이것을 재결정하고 정제해서 제품으로 만든다. 최근 노르말 파라핀을 원료로 하는 새로운 발효법이 개발되었다.Citric acid (anhydrous) is widely present in plants in a free state or as a salt, and is a kind of tribasic organic acid, especially in citrus fruits, and is widely used as an acidulant because it has a milder, refreshing, and milder taste than tartaric acid and malic acid. When used in combination with antioxidants, they act synergistically to enhance antioxidant effects. Industrially, the fermentation method is currently mainly performed. It uses sugar, molasses, starch, starch residue or glucose as a raw material, and the black mold Aspergillus niger acts on it to produce citric acid by liquid culture or solid culture, and calcium sulfate is produced by taking it in the form of calcium salt and decomposing it into sulfuric acid. The filtrate from which was removed is concentrated to obtain crude crystals. This is recrystallized and purified to make a product. Recently, a new fermentation method using normal paraffin as a raw material has been developed.

상기 구연산(무수)은 통상적으로 청량음료수에 첨가하고 분말쥬스, 과즙, 과일통조림, 젤리, 냉과, 알사탕, 캔디류에 사용하며 잼, 소스등에도 이용되고 있다. 그리고 우유 제품에서 크림의 생지를 개량하거나 산패 방지를 위하여 그리고 가공치즈, 아이스크림 등의 안정제 및 유화제로서 구연산나트륨과 함께 사용하기도 한다. 또 산화방지제로서 냉동과일, 과일 가공품에 사용하고 식용유지의 산패방지를 위하여 첨가하여 사용되기도 한다.The citric acid (anhydrous) is usually added to soft drinks, and is used in powdered juices, fruit juices, canned fruits, jellies, frozen desserts, candies, and candies, and is also used in jams and sauces. And in milk products, it is used together with sodium citrate to improve the dough of cream or to prevent rancidity, and as a stabilizer and emulsifier in processed cheese and ice cream. In addition, as an antioxidant, it is used in frozen fruits and processed fruit products, and is added to prevent rancidity of edible oils and fats.

사과산은 능금산, 사과산이라고도 한다. 화학식은 C4H6O5이다. 좌회전성인 L-말산은 사과, 포도 등 천연 과일에 함유되어 있다. 조해성이 있으며, 무색의 바늘 모양 결정이다. 분자량은 134.09, 비중은 1.595, 녹는점은 100℃, 끓는점은 140℃이다. 물, 에탄올에는 잘 녹지만, 에테르에는 잘 녹지 않는다. 고유광회전도는 농도에 따라 변하는데, 묽은 수용액은 좌회전성이지만 20℃에서 34% 이상의 진한 수용액에서는 우회전성이다. 예를 들면, 8.4% 농도에서 고유광회전도는 －2.3°,34% 농도에서는 0°, 70%에서는 3.3°가 된다. 이 이성질체는 청량음료에 신맛을 나게 하는 데 사용되며, 또 이 나트륨염은 신장병환자의 무염(無鹽)간장으로 사용된다. D-말산은 천연으로는 존재하지 않고 DL-말산을 광학분할하여 얻는다. 분자량이나 비중 등의 성질은 L-말산과 같으나 녹는점이 98∼99℃로 다르다. DL-말산은 할로젠석신산을 알칼리로 가수분해할 때 생기며, 비중은 1.601, 녹는점은 133℃, 끓는점은 150℃이다. 산의 1차 표준물질로서 알칼리 표준용액의 농도결정에 사용된다.Malic acid is also called apple acid or malic acid. Its chemical formula is C4H6O5. L-malic acid, which is levorotatory, is contained in natural fruits such as apples and grapes. It is deliquescent and is a colorless needle-shaped crystal. It has a molecular weight of 134.09, a specific gravity of 1.595, a melting point of 100°C, and a boiling point of 140°C. It is soluble in water and ethanol, but insoluble in ether. The specific optical rotation varies depending on the concentration. A dilute aqueous solution is left-rotating, but a concentrated aqueous solution of 34% or more at 20 ° C is right-rotating. For example, the specific optical rotation is -2.3° at 8.4% concentration, 0° at 34% concentration, and 3.3° at 70% concentration. This isomer is used to give a sour taste to soft drinks, and disodium salt is used as unsalted soy sauce for patients with kidney disease. D-malic acid does not exist in nature and is obtained by optical resolution of DL-malic acid. The properties such as molecular weight and specific gravity are the same as L-malic acid, but the melting point is different at 98~99℃. DL-malic acid is produced when halogensuccinic acid is hydrolyzed with an alkali, and has a specific gravity of 1.601, a melting point of 133°C, and a boiling point of 150°C. As the primary acid standard, it is used to determine the concentration of the alkali standard solution.

푸말산(fumaric acid)은 불포화 다이카복실산의 하나로 흰색의 결정성 가루 형태를 띄는 것으로서 식품의 가공조리에 있어서 신맛을 주기 위해 식품첨가물로 흔히 사용된다. 화학식 C4H4O4. 분자량 116.17, 녹는점 286～287℃, 비중 1.63으로 물에는 잘 녹지 않고, 알코올(5.8%), 아세톤(1.7%)에 녹으며 클로로폼이나 벤젠에는 녹지 않으며, 200℃ 이상에서는 승화되고 230℃ 이상 가열하면 일부가 무수사과산이 되며 물과 함께 가열하면 dl-타타르산이 된다.Fumaric acid (fumaric acid) is one of the unsaturated dicarboxylic acids in the form of a white crystalline powder, and is often used as a food additive to give a sour taste in food processing. Formula C4H4O4. Molecular weight 116.17, melting point 286-287℃, specific gravity 1.63, insoluble in water, soluble in alcohol (5.8%), acetone (1.7%), insoluble in chloroform or benzene, sublimated at 200℃ or higher, 230℃ or higher When heated, it partially becomes malic acid, and when heated with water, it becomes dl-tartaric acid.

한편, 상기 유기산은 어느 하나를 선택 사용할 수 있고, 더욱 효과적으로 과일성분을 유지할 수 있다면 유기산 중량부에 글루코산 50 내지 60중량부 초산 10 내지 20중량부, 구연산 10 내지 20중량부, 사과산 10 내지 20중량부, 푸말산 10 내지 20중량부를 혼합 사용할 수 있다.On the other hand, if any one of the organic acids can be selected and used, and if fruit components can be more effectively maintained, 50 to 60 parts by weight of glucosan, 10 to 20 parts by weight of acetic acid, 10 to 20 parts by weight of citric acid, and 10 to 20 parts by weight of malic acid are added. Part by weight, 10 to 20 parts by weight of fumaric acid may be mixed and used.

상기와 같이 정제수 중량부에 유기산이 0.2 내지 2.5중량부가 혼합 사용되는데, 정제수 중량부에 대해 유기산이 0.2중량부 이하이면 유기산 효과가 미미하고, 2.5중량부를 초과하면 유기산 산성이 높아지는 단점이 있다. 따라서 0.2 내지 2.5중량부 사이에서 선택적으로 사용하는게 바람직하다.As described above, 0.2 to 2.5 parts by weight of organic acid is mixed and used in parts by weight of purified water. If the amount of organic acid is less than 0.2 parts by weight of purified water, the organic acid effect is insignificant, and if it exceeds 2.5 parts by weight, the acidity of the organic acid increases. Therefore, it is preferable to selectively use between 0.2 and 2.5 parts by weight.

3. 과일 액상화 단계3. Fruit liquefaction step

유기산이 혼합된 정제수 중량부에 과일을 28 내지 40중량부를 혼합하고 25℃의 온도에서 교반기를 이용하여 24시간 교반하면 과일은 액상화된다. 이때, 소량의 과일 추출액을 추출하는 경우에는 소형 교반기를 사용할 수 있지만, 대용량의 과일 추출액을 추출하는 경우에는 대형 교반기에 별도의 스크류 장치를 달아 추출 용액의 흐름을 만들어 주는게 바람직하다.When 28 to 40 parts by weight of fruit is mixed with the purified water mixed with organic acid and stirred for 24 hours using a stirrer at a temperature of 25 ° C., the fruit is liquefied. At this time, when extracting a small amount of fruit extract, a small stirrer can be used, but when extracting a large amount of fruit extract, it is preferable to attach a separate screw device to the large stirrer to create a flow of the extraction solution.

4. 과일 추출액 단계4. Fruit extract step

액상화된 과일과 유기산이 혼합된 정제수는 0.06mm 이하의 여과망을 통과하면서 불순물 및 찌꺼기는 제거되고 순수한 추출액만 여과되게 하여 과일 추출액을 얻는다. Purified water mixed with liquefied fruit and organic acid passes through a filter of 0.06 mm or less, removing impurities and debris, and filtering only pure extract to obtain fruit extract.

5. 농축 단계5. Concentration step

여과된 과일 추출액은 50~70℃의 범위로 저온에서 농축하여 여과된 과일 추출액의 원액을 10~20% 범위로 농축한다. 구체적으로는 과일 추출액을 저온 농축 탱크에 투입한 후, 기압 60∼70cm/hg의 범위로 조정하고 열을 50~70℃로 가하여 과일 추출액을 10~20% 범위로 농축한다.The filtered fruit extract is concentrated at a low temperature in the range of 50 ~ 70 ℃ to concentrate the stock solution of the filtered fruit extract in the range of 10 ~ 20%. Specifically, after the fruit extract is put into a low-temperature concentration tank, the air pressure is adjusted to a range of 60 to 70 cm/hg, and heat is applied to 50 to 70° C. to concentrate the fruit extract to a range of 10 to 20%.

6. 진공 숙성 단계6. Vacuum aging step

농축된 과일 추출액을 진공탱크에 담아 공기를 제거하여 외부와 밀폐시키고 온도 2~5℃에서 3~5일간 저온에서 진공 숙성한다. 온도가 2℃ 미만이면 원액의 동결이 진행되어 영양 조직의 파괴는 물론 풍미가 저감될 수 있으며 5℃를 초과하면 숙성과정에서 부패의 우려가 있을 수 있으므로 저온 숙성시 최적의 온도는 2~5℃로 한정하여 진공 상태에서 숙성이 진행되도록 구성하는 것도 가능하다. 저온 숙성을 통해 원액의 성분 조직을 안정화하고 풍미 및 당도를 향상시킬 수 있다.The concentrated fruit extract is placed in a vacuum tank, air is removed, sealed from the outside, and vacuum aged at a temperature of 2 to 5℃ for 3 to 5 days at a low temperature. If the temperature is less than 2℃, freezing of the undiluted solution may destroy nutrient tissue and reduce flavor, and if it exceeds 5℃, there may be a risk of spoilage during aging, so the optimal temperature for aging at low temperatures is 2~5℃ It is also possible to configure such that aging proceeds in a vacuum state. Aging at a low temperature can stabilize the component structure of the stock solution and improve flavor and sugar content.

또한, 위와 같이 진공상태에서 온도 2~5℃에서 3~5일간 저온에서 수행하는 것은 과일 추출액의 맛, 색, 및 향기 성분이 서로 균질화 되게 되고, 과일 본연의 성분이 소실 또는 변성 없이 조화롭게 혼합될 수 있는 효과를 가져 온다. 또한, 저온 숙성을 통해 원액의 성분 조직을 안정화하고 향미 및 당도가 향상될 수 있다.In addition, performing at a low temperature for 3 to 5 days at a temperature of 2 to 5 ° C in a vacuum state as above allows the taste, color, and aroma components of the fruit extract to be homogenized, and the natural components of the fruit to be harmoniously mixed without loss or denaturation. bring about possible effects. In addition, low-temperature aging can stabilize the component structure of the stock solution and improve flavor and sugar content.

7. 과일 추출물 추출단계7. Fruit Extract Extraction Step

저온 숙성된 과일 추출액은 동결 건조하여 분말형태의 과일 추출물로 추출한다.The low-temperature aged fruit extract is freeze-dried and extracted into a powdered fruit extract.

<비교예 1><Comparative Example 1>

일반적인 과일을 착즙기에서 착즙한 과일 추출물Fruit extract extracted from common fruits in a juicer

세척된 과일을 깨끗하게 세정한 후, 과일을 0.5 내지 1cm 크기로 세절하고 세절된 과일은 착즙기에 넣어 착즙 하였다. After cleaning the washed fruit, the fruit was cut into 0.5 to 1 cm size, and the cut fruit was put into a juicer and juiced.

<비교예 2><Comparative Example 2>

반건조 과일을 증숙한 과일 추출물Fruit extract obtained by steaming semi-dried fruits

수분 함수량이 65% 미만인 반건조 과일을 사용하고, 증숙기에 투입하여 90~95℃에서 25~30분간 증숙한 후 착즙기에 투입하여 착즙 원액을 추출하였다.Semi-dried fruits with a moisture content of less than 65% were used, put into a steamer, steamed at 90 to 95 ° C for 25 to 30 minutes, and then put into a juicer to extract juice.

실험 : 관능검사Experiment: sensory test

본 발명에 따라 제조된 과일성분을 유지하는 과일 추출방법(실시예)과 일반적인 착즙기에서 착즙된 과일 착즙물(비교예 1) 및 반건조 과일을 분쇄하여 분말화한 과일 추출물(비교예 2)을 관능검사 요원(1년 이상 관능검사 경험을 지닌 20명(남자 10명, 여자 10명))으로 하여금 맛, 색, 향, 전체적인 기호도로 나누어 관능검사(5점 측정법; 1:매우 나쁨, 2:나쁨, 3:보통, 4:좋음, 5:매우 좋음)를 실시하였다. 실시한 결과는 표 1에 나타내었다Fruit extraction method (Example) maintaining fruit components prepared according to the present invention, fruit juice extracted from a general juicer (Comparative Example 1), and fruit extract obtained by pulverizing and pulverizing semi-dried fruits (Comparative Example 2) sensory test agents (20 people (10 males, 10 females) with sensory testing experience of at least 1 year) by dividing taste, color, aroma, and overall acceptability into a sensory test (5-point measurement method; 1: very poor, 2 : Poor, 3: Fair, 4: Good, 5: Very Good). The conducted results are shown in Table 1

맛taste 색color 향incense 전체적인 기호도overall sign 실시예Example 55 55 55 55 비교예 1Comparative Example 1 44 44 55 44 비교예 2Comparative Example 2 33 22 33 33

상기 표 1에 의하면, 관능검사의 맛, 색, 향의 항목에서 비교예 1, 비교예 2 보다 본 발명에 따른 실시예가 높은 점수를 나타내고 있다. 이는 과일을 유기산과 함께 교반된 과일을 액상화하여 얻어진 과일 추출액을 농축-저온에서 진공 숙성-동결 건조하는 일련의 과정을 차례로 거치면서 분말화 하기 때문이다. According to Table 1, the Example according to the present invention shows higher scores than Comparative Example 1 and Comparative Example 2 in the items of taste, color, and aroma in the sensory test. This is because the fruit extract obtained by liquefying the fruit stirred with organic acid is powdered by sequentially going through a series of processes of concentrating, vacuum aging at low temperature, and freeze-drying.

따라서, 과일 추출물로 제조된 본 발명은 과일의 저장성을 높여 과일이 가지고 있는 신선한 향미를 오랜 시간동안 보존할 수 있을 뿐 아니라, 생과용이나 음료 가공과 같은 한정적인 용도로만 이용하지 않고, 과일성분이 필요한 식품에 첨가 사용할 수 있는 것이다.Therefore, the present invention made of fruit extract can preserve the fresh flavor of the fruit for a long time by increasing the storability of the fruit, and is not used only for limited purposes such as fresh fruit or beverage processing. It can be added to food as needed.

이상에서 실시예들을 중심으로 설명하였으나 이는 단지 예시일 뿐 본 발명을 한정하는 것이 아니며, 본 발명이 속하는 분야의 통상의 지식을 가진 자라면 본 실시예의 본질적인 특성을 벗어나지 않는 범위에서 이상에 예시되지 않은 여러 가지의 변형과 응용이 가능함을 알 수 있을 것이다. 예를 들어, 실시예들에 구체적으로 나타난 각 구성 요소는 변형하여 실시할 수 있는 것이다. 그리고 이러한 변형과 응용에 관계된 차이점들은 첨부한 청구 범위에서 규정하는 본 발명의 범위에 포함되는 것으로 해석되어야 할 것이다.Although the above has been described with reference to the embodiments, these are only examples and do not limit the present invention, and those skilled in the art to which the present invention belongs will not deviate from the essential characteristics of the present embodiment. It will be appreciated that various variations and applications are possible. For example, each component specifically shown in the embodiments can be modified and implemented. And differences related to these variations and applications should be construed as being included in the scope of the present invention as defined in the appended claims.

Claims (4)

정제수, 유기산, 과일을 준비하고 준비된 과일을 세정/세절하는 단계;
준비된 정제수 중량부에 유기산 0.2 내지 2.5중량부를 혼합하는 유기산 혼합 단계;
유기산이 혼합된 정제수 중량부에 과일 28 내지 40중량부를 혼합하고 25℃의 온도에서 24시간 교반하여 과일을 액상화 시키는 단계;
액상화된 과일과 유기산이 혼합된 정제수는 0.06mm 이하의 여과망을 통과하면서 불순물 및 찌꺼기는 제거되고 순수한 추출액만 여과되게 하여 과일 추출액을 얻는 단계;
여과된 과일 추출액은 저온 농축탱크에 투입한 후, 기압 60∼70cm/hg의 범위로 조정하고 열을 50~70℃로 가하여 과일 추출액을 10~20% 범위로 농축하는 단계;
농축된 과일 추출액을 진공탱크에 담아 공기를 제거하여 외부와 밀폐시키고 진공 숙성하는 단계;
저온 숙성된 과일 추출액은 동결 건조하여 분말형태의 과일 추출물로 추출하는 단계;를 포함하는 것을 특징으로 하는 과일성분을 유지하는 과일 추출방법.preparing purified water, organic acid, and fruit and washing/slicing the prepared fruit;
An organic acid mixing step of mixing 0.2 to 2.5 parts by weight of an organic acid in parts by weight of prepared purified water;
Mixing 28 to 40 parts by weight of fruit with parts by weight of purified water mixed with organic acid and stirring at a temperature of 25 ° C. for 24 hours to liquefy the fruit;
Purified water mixed with liquefied fruit and organic acid is passed through a filter of 0.06 mm or less to obtain a fruit extract by removing impurities and debris and filtering only pure extract;
After the filtered fruit extract is put into a low-temperature concentration tank, the air pressure is adjusted to a range of 60 to 70 cm/hg, and heat is applied to 50 to 70° C. to concentrate the fruit extract to a range of 10 to 20%;
Putting the concentrated fruit extract in a vacuum tank to remove air, sealing it with the outside, and vacuum aging;
A fruit extraction method for maintaining fruit components comprising the steps of freeze-drying the low-temperature aged fruit extract and extracting the fruit extract in powder form. 제1항에 있어서,
상기 유기산은 구연산, 초산, 사과산, 푸말산, 글루코산중 어느 하나를 선택하는 것을 특징으로 과일성분을 유지하는 과일 추출방법.According to claim 1,
The organic acid is a fruit extraction method for maintaining fruit components, characterized in that any one of citric acid, acetic acid, malic acid, fumaric acid, glucoic acid is selected. 제1항에 있어서,
상기 진공 숙성 단계에서 농축된 과일 추출액은 진공탱크 내부에서 온도 2~5℃에서 3~5일간 저온에서 진공 숙성되는 것을 특징으로 하는 과일성분을 유지하는 과일 추출방법.According to claim 1,
Fruit extraction method for maintaining fruit components, characterized in that the fruit extract concentrated in the vacuum ripening step is vacuum aged at a low temperature for 3 to 5 days at a temperature of 2 to 5 ℃ inside the vacuum tank. 제1항에 있어서,
상기 유기산 중량부에 글루코산 50 내지 60중량부 초산 10 내지 20중량부, 구연산 10 내지 20중량부, 사과산 10 내지 20중량부, 푸말산 10 내지 20중량부가 혼합 사용되는 것을 특징으로 하는 특징으로 하는 과일성분을 유지하는 과일 추출방법.
According to claim 1,
Characterized in that 50 to 60 parts by weight of glucosan, 10 to 20 parts by weight of acetic acid, 10 to 20 parts by weight of citric acid, 10 to 20 parts by weight of malic acid, and 10 to 20 parts by weight of fumaric acid are mixed with the organic acid by weight. A method of extracting fruit that retains fruit components.
KR1020210060516A 2021-05-11 2021-05-11 Fruit extraction method that retains fruit ingredients KR20220153704A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020210060516A KR20220153704A (en) 2021-05-11 2021-05-11 Fruit extraction method that retains fruit ingredients

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020210060516A KR20220153704A (en) 2021-05-11 2021-05-11 Fruit extraction method that retains fruit ingredients

Publications (1)

Publication Number Publication Date
KR20220153704A true KR20220153704A (en) 2022-11-21

Family

ID=84233783

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020210060516A KR20220153704A (en) 2021-05-11 2021-05-11 Fruit extraction method that retains fruit ingredients

Country Status (1)

Country Link
KR (1) KR20220153704A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102659705B1 (en) * 2023-03-13 2024-04-24 문선경 Method for producing food compositions containing IBCAA, L-arginine and octacosanol and food compositions containing IBCAA, L-arginine and octacosanol produced therefrom

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102659705B1 (en) * 2023-03-13 2024-04-24 문선경 Method for producing food compositions containing IBCAA, L-arginine and octacosanol and food compositions containing IBCAA, L-arginine and octacosanol produced therefrom

Similar Documents

Publication Publication Date Title
JP5144534B2 (en) Flavor improver for food and drink
Jana Nutraceutical and functional properties of cactus pear (Opuntia spp.) and its utilization for food applications
TW202116351A (en) Method for producing rubisco
KR101639126B1 (en) Low salt kimchi for a healthy diet and manufacturing method thereof
KR20220153704A (en) Fruit extraction method that retains fruit ingredients
JP2003079335A (en) Food flavor determination inhibitor and inhibition method
KR20160033991A (en) Astringency removing method of aronia and taste and function-enhanced aronia beverage manufactured by the same
KR102363491B1 (en) Manufacturing method for sweet persimmon puree and sweet persimmon puree
JP6015833B2 (en) Fermentation ripening beet, fermentation ripening beet paste of the processed product, fermentation ripening beet extract, method for producing fermentation ripening beet powder
JP5835756B1 (en) Fermented and aged beet, fermented and aged beet paste, fermented and aged beet powder
KR102509364B1 (en) Soy Sauce and Manufacturing Method Thereof
Göksel et al. Kiwifruit processing studies
JP2008072984A (en) Method for producing fruit pickled in syrup
JP4726629B2 (en) Bacterial growth inhibitor or inhibitor using substances derived from acerola fruit
JP4503235B2 (en) Flavor degradation inhibitor
KR20180047542A (en) Method for manufacturing lemon jelly
JP2002330741A (en) Deterioration inhibitor for flavor or fragrance of food or cosmetic
CN105558683A (en) Sweetsop pulp and preparation method thereof
JPWO2008053766A1 (en) Method for producing soymilk
JP7494427B2 (en) Antibacterial composition for food and beverages
BR112019018935A2 (en) process for the production of a vegetable composition
KR102453216B1 (en) Method for producing Doenjang Chujae2 mushroom pickle
RU2513162C2 (en) Method for production of preserved juice of west siberian small-fruited apples and red bilberries
JP5888307B2 (en) Method for producing soft drink and alcoholic beverage
Latif et al. Effect of some chemical preservatives and storage condition on phytochemical components and antioxidant activity of some fruit pulp

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right