KR20220168361A - Method for producing a beverage containing the juice extract of vegetable raw materials - Google Patents

Abstract

The present invention relates to a method for manufacturing a beverage containing a juice extract, and has the advantage of increasing the yield of a juice extract by subjecting vegetable raw materials to microwave treatment and pressurization. In addition, when microwave treatment and pressurization are performed, even when the fruit concentrate is not separately included in the vegetable juice extract, there is an advantage in that the sensory quality is good.

Description

Method for producing a beverage containing the juice extract of vegetable raw materials}

The present invention relates to a method for producing a beverage containing a juice extract of vegetable raw materials.

Separation of active ingredients trapped in cells is important in order to obtain a juice or extract of asparagus, broccoli, bitter gourd, etc. having a hard tissue. The juice extraction method is a method of physically destroying the cell wall, but the degree of destruction of the cell wall is not large, so the juice extraction efficiency is not good.

Therefore, in order to increase the juice extraction efficiency, it is common to heat-treat vegetable raw materials by boiling or steaming, and then to soften the cell walls and then proceed with juice extraction.

However, in this heat treatment method, it is fundamentally impossible to evenly transfer heat to the inside with an external heating method, so even if the juice extraction method is used after heat treatment, the recovery rate of active ingredients from vegetable raw materials is not high, and active ingredients are not obtained due to excessive heating. will lead to the destruction of

In order to solve these problems and increase the extraction yield, pressurized extraction or enzymatic degradation processes have been used, but these methods also do not sufficiently destroy the cell wall. There was a problem that the process time was long, and also, there was a disadvantage that the amount of enzyme used increased, which inevitably caused a lot of process cost and raw material cost.

Accordingly, it is necessary to develop a method for efficiently extracting the active ingredient without destroying the active ingredient possessed by the plant.

Republic of Korea Patent Publication No. 10-2010-0102890 (September 27, 2010)

An object of the present invention is to provide a method for producing a beverage containing a juice extract of vegetable raw materials.

Another object of the present invention is to provide a beverage containing a juice extract prepared by a method for producing a beverage containing a juice extract of the vegetable raw material.

As one aspect for achieving the above object, the present invention provides (a) at least one vegetable raw material selected from the group consisting of asparagus, cabbage, broccoli, bitter gourd, soybean, and loofah under 2,000 ~ 2,900 MHz and 0.5 ~ 2.0 KW conditions Microwave treatment in; (b) mixing enzyme and water and enzymatic digestion at 40-60° C. for 3-7 hours; (c) stopping the enzyme decomposition reaction by inactivating the enzyme, and performing a pressurization reaction at 1.0 to 2.0 kgf/cm ² for 0.2 to 2 hours; And (d) it provides a method for producing a beverage containing a juice extract comprising the step of recovering the vegetable extract by proceeding with solid-liquid separation.

In the present invention, the term "juice" means squeezing juice from fruits or vegetables.

In the present invention, the term "beverage" is a liquid for drinking, and means a generic term for all liquids that humans can drink.

Method for producing a beverage containing the juice extract of the present invention follows the process of FIG.

The method for producing a beverage containing the juice extract of the present invention is to treat one or more vegetable raw materials selected from the group consisting of asparagus, cabbage, broccoli, bitter gourd, green beans, and scrubber under microwave conditions of 2,000 to 2,900 MHz and 0.5 to 2.0 KW Include steps.

When the cell walls of vegetable raw materials are destroyed through the microwave treatment as described above, useful components of vegetable raw materials are easily extracted, and nutrients are maintained.

The term "microwave" in the present invention refers to electromagnetic waves having a very high frequency, and is also called microwave. Electromagnetic waves are classified according to frequency, long waves with a frequency of 30 to 300 kHz, medium waves with a frequency of 300 to 3,000 kHz, centimeter waves with a frequency of 3,000 MHz (3 GHz) to 30 GHz, and millimeter waves with a frequency of 30 to 300 GHz. , can be classified as submillimeter waves above 300 GHz. Among them, electromagnetic waves having a frequency of 300 MHz to 30 GHz are called microwaves or microwaves.

The present invention is characterized in that vegetable raw materials are treated with microwaves of 2,000 to 2,900 MHz.

Since the microwave has a short wavelength, it has properties almost similar to light or light waves, and thus has properties of rectilinear propagation, reflection, and absorption. In addition, it has strong bactericidal power and is well absorbed by plants or water to generate heat. Therefore, in addition to being widely used for communication (transmission of radio waves), it is used for heating food by microwave dielectric heating, thawing frozen food, simple sterilization of food, and sterilization of pests in food. By applying these characteristics, it was applied to a microwave oven.

The microwave transfers heat through radiation among three methods of transferring heat: convection, conduction, and radiation. In a fast heating method, a puffing phenomenon occurs, and a porous structure is created in the object to be heated to facilitate moisture diffusion. By grafting such a heat transfer method using microwaves to vegetable raw materials, cell walls can be efficiently destroyed and subsequent processes can be smoothly performed.

The microwave can be generated using a microwave assistant rapid enzyme digest system (MAREDS), a microwave oven, or the like, and any machine capable of generating microwaves can be used.

The MAREDS means that there is a water bath in which a tube or the like can be placed in a chamber in which microwaves (microwaves) are emitted, and the composition or enzyme in the tube is activated by microwaves, so that the action of the enzyme on the composition ( For example, hydrolysis, etc.) is a machine that induces.

The present invention can be subjected to microwave treatment using a machine or device that can irradiate or treat vegetable raw materials under conditions of 2,000 to 2,900 MHz and 0.5 to 2.0 KW.

In the present invention, the vegetable raw material may be one or more selected from the group consisting of asparagus, cabbage, broccoli, bitter gourd, soybean, and loofah, but is not limited thereto, and may include vegetable raw materials usable in the art without limitation.

Dried vegetable raw materials may be used, and in the case of dried vegetable raw materials, microwave treatment may be performed after restoration by immersion in purified water (water).

In addition, the vegetable raw material may further include a step of pulverizing after microwave treatment.

The vegetable raw material may be pulverized after microwave treatment, and specifically, it may be pulverized horizontally and vertically into a size of 1 to 5 mm. The enzymatic decomposition reaction to proceed later is facilitated by the grinding process as described above.

The manufacturing method of the juice extract of the present invention includes the step of mixing enzyme and water and proceeding with an enzymatic degradation reaction at 40 to 60 ° C. for 3 to 7 hours.

The enzymes are viscozyme, cellulase, pectinase, naringinase, xylanase, hemicellulase, beta-glucanase ) and arabinase (arabinase) may be at least one selected from the group consisting of.

The enzyme is a sugar hydrolase, and means an enzyme that decomposes oligosaccharides such as cellulose, amylose, tannin, and pectin.

Since the cell wall of the plant is destroyed by the microwave treatment, enzymes can penetrate evenly into the destroyed cell wall, thereby efficiently extracting active ingredients and reducing the amount of enzyme used. In addition, enzymes penetrate evenly into the destroyed plant cell walls, and useful components contained in plants, specifically sugars, and enzymes and water react, so that the enzymatic decomposition reaction proceeds smoothly. At this time, when the enzymatic decomposition reaction proceeds at 40 to 60 ° C. for 3 to 7 hours compared to room temperature, the activity of the enzyme increases, resulting in a high yield of hydrolyzate and an increase in the content of useful components in the hydrolyzate.

In addition, in step (b), in addition to the enzyme and water, at least one dry food selected from the group consisting of wheatgrass, bitter melon, and mixtures thereof may be additionally mixed to perform the enzymatic degradation reaction.

In addition, in order to stop the enzymatic reaction after the enzymatic reaction, a step of incorporating a pressurized reaction while inactivating the enzyme may be further included .

Specifically, this step is a step of inactivating the enzyme to stop the enzyme decomposition reaction, and proceeding with a pressurization reaction at 1.0 to 2.0 kgf/cm ² for 0.2 to 2 hours.

The enzyme inactivation may be performed at 90 to 110 ° C. for 20 to 40 minutes to stop the enzyme reaction, specifically the hydrolysis reaction. In addition, when the pressurization reaction proceeds together with this, the extraction efficiency of the juice extraction can be increased in a short time compared to proceeding with the juice extraction without proceeding the pressurization reaction. The pressurized reaction may proceed for 0.2 to 2 hours at 1.0 to 2.0 kgf/cm ² .

In addition, there is an advantage in that the extraction efficiency of juice is increased when the pressurization reaction is increased to three times compared to one time.

The method for producing a beverage containing the juice extract of the present invention includes the step of recovering the vegetable extract by performing solid-liquid separation.

The term "solid-liquid separation" of the present invention means to separate liquid and solid, and through solid-liquid separation, vegetable solids such as solids are removed and only extracted liquid components, that is, vegetable extracts are recovered.

For the solid-liquid separation, a centrifugal separator using a specific gravity difference or a press machine using a phase difference between a liquid phase and a solid phase may be used.

The method for producing a beverage containing the squeezed juice extract of the present invention includes mixing at least one fruit concentrate selected from the group consisting of pear concentrate, grape concentrate, mixed concentrate of pear and grape, and elderberry concentrate or enzyme-treated stevia with the vegetable extract. may further include.

One or more fruit concentrates selected from the group consisting of pear concentrate, grape concentrate, mixed concentrate of pear and grape, and elderberry concentrate may be mixed to add nutritional components and supplement the taste of the recovered vegetable extract. In addition to fruit concentrate, enzyme-treated stevia can also be mixed.

The term "enzyme-treated stevia" of the present invention is a sweetener whose sweetness is about 100 to 200 times that of sucrose, and its main component is α-glucosylstevioside. Enzyme-treated stevia is obtained by purifying α-glucosylstevioside or α-glucosylbaudioside A, which is produced by the action of α-Glucosyltransferase on Stevia extract, and is the main component of sweetness. is α-glucosylstevioside.

The beverage containing the prepared juice extract may include 5 to 55% by weight of vegetable raw materials, 0.05 to 0.3% by weight of enzymes, and 25 to 92% by weight of purified water, and more specifically, 5 to 55% by weight of vegetable raw materials and 0.05% by weight of enzymes. ~ 0.3 wt%, dry food 0.1 ~ 10 wt%, purified water 25 ~ 92 wt%, fruit extract 1 ~ 35 wt% and enzyme-treated stevia 0.01 ~ 0.1 wt%.

As another aspect, the present invention provides a beverage containing a juice extract prepared by a method for producing a beverage containing a juice extract.

In the present invention, it is possible to provide a beverage containing a juice extract prepared by the manufacturing method of a beverage containing a juice extract as described above.

In addition, the juice extract prepared by the manufacturing method of the present invention and the beverage containing it are also rich in useful components.

In the present invention, the terms "juice extract" and "method for producing a beverage containing juice extract" are described as described above.

The present invention relates to a method for producing a beverage containing a juice extract, wherein the vegetable raw material is subjected to microwave treatment and pressurization to prevent destruction of nutrients inside the cells, while the active ingredients are easily recovered and the yield of the juice extract is increased. increased, and has the advantage of reducing the use of enzymes.

In addition, even when the beverage is prepared without separately including the fruit concentrate in the vegetable juice extract, there is an advantage in that the sensory is good.

Figure 1 shows a flow chart of a method for producing a beverage containing the juice extract of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. However, the present invention may be embodied in many different forms and is not limited to the embodiments described herein.

<Experimental Example 1. Preparation of juice extract and beverage containing the same>

Example 1. Enzymatic decomposition juice extract containing asparagus, cabbage and broccoli, and preparation of a beverage containing the same

Asparagus, cabbage, and broccoli were subjected to microwave treatment at a frequency of 2,450 MHz and 1.5 KW for 1 minute. Then, it was pulverized to a size of 3 mm, mixed with dried wheatgrass, viscozyme, cellulase and purified water, and enzymatic digestion was performed at 50 ° C. for 4 hours. Thereafter, enzyme inactivation and pressurization were carried out at 1.5 kgf/cm ² for 1 hour, and only the juice extract was recovered from the reaction product after the reaction was finally completed through solid-liquid separation. Thereafter, a beverage containing the juice extract was prepared by mixing the pear extract and the enzyme-treated stevia. The composition of the prepared beverage is shown in Table 1.

raw material name Blending ratio (%) asparagus 39.15 cabbage 7.78 broccoli 7.78 dried wheatgrass 0.28 biscozyme 0.07 cellulase 0.07 Purified water 29.87 pear concentrate 14.94 Enzymatically Treated Stevia 0.06 total 100

Example 2. Enzymatic decomposition juice extract containing bitter gourd, and preparation of a beverage containing the same

After immersing the dried bitter gourd in purified water and restoring it for 2 hours, microwave treatment was performed for 30 seconds at a frequency of 2,450 MHz and 1.0 KW. Thereafter, it was pulverized to a size of 3 mm, mixed with ultrafine bitter gourd powder, pectinase, cellulase and purified water, and enzymatic digestion was performed at 50 ° C. for 6 hours. After completion of the enzyme decomposition reaction, enzyme inactivation and pressurization were performed at 1.2 kgf/cm ² for 0.5 hour, and only the juice extract was recovered through solid-liquid separation of the final reaction product. A beverage was prepared by adding purified water to the juice extract. The composition of the prepared beverage is shown in Table 2.

raw material name Blending ratio (%) dried bitter gourd 7.7 Ultra-fine bitter gourd powder 2.2 pectinase 0.05 cellulase 0.05 Purified water 90.0 total 100

Example 3. Production of enzymatically decomposed juice extract containing green beans and scrubber, and beverage containing the same

After immersing dried soybeans and dry scrubbers in purified water and restoring them for 2 hours, microwave treatment was performed for 1 minute at a frequency of 2,450 MHz and 1.5 KW. Thereafter, it was pulverized to a size of 3 mm, mixed with biscozyme, pectinase, cellulase and purified water, and enzymatic digestion was performed at 50 ° C. for 6 hours. After completion of the enzyme decomposition reaction, enzyme inactivation and pressurization were performed at 1.5 kgf/cm ² for 1 hour, and only the juice extract was recovered from the reaction product after the reaction was finally completed through solid-liquid separation. Thereafter, a beverage containing a juice extract was prepared by mixing the white grape concentrate, the elderberry concentrate, and the pear concentrate. The composition of the prepared beverage is shown in Table 3.

raw material name Blending ratio (%) dry green beans 4.4 dry loofah 5.6 biscozyme 0.03 pectinase 0.1 cellulase 0.1 Purified water 56.57 White Grape Concentrate 8.2 Elderberry Concentrate 2.5 pear concentrate 22.5 total 100

Example 4. Production of enzymatically decomposed juice extract containing soybean and loofah and beverage containing the same

After immersing dried soybeans and dry scrubbers in purified water and restoring them for 2 hours, microwave treatment was performed for 1 minute at a frequency of 2,450 MHz and 1.5 KW. Thereafter, it was pulverized to a size of 3 mm, mixed with biscozyme, pectinase, cellulase and purified water, and enzymatic digestion was performed at 50 ° C. for 6 hours. After completion of the enzymatic degradation reaction, a pressurization reaction was performed at 1.5 kgf/cm ² for 0.5 hour, and only the juice extract was recovered through solid-liquid separation of the reaction product after the reaction was finally completed. A beverage was prepared by adding purified water to the juice extract. The composition of the prepared beverage is shown in Table 4.

raw material name Blending ratio (%) dry green beans 3.6 dry loofah 4.7 biscozyme 0.03 pectinase 0.1 cellulase 0.1 Purified water 91.47 total 100

Comparative Examples 1 to 12. Manufacture of beverages containing squeezed juice extract

Comparative Example 1.

A beverage containing the juice extract was prepared in the same manner as in Example 1 except for microwave treatment.

Comparative Example 2.

A beverage containing the juice extract was prepared in the same manner as in Example 1 except that the enzymatic degradation reaction was performed.

Comparative Example 3.

A beverage containing the juice extract was prepared in the same manner as in Example 1 except that the pressurized reaction was performed.

Comparative Example 4.

A beverage containing the juice extract was prepared in the same manner as in Example 2, except for microwave treatment.

Comparative Example 5.

A beverage containing the juice extract was prepared in the same manner as in Example 2, except that the enzymatic degradation reaction was performed.

Comparative Example 6.

A beverage containing the juice extract was prepared in the same manner as in Example 2, except that the pressurized reaction was performed.

Comparative Example 7.

A beverage containing the juice extract was prepared in the same manner as in Example 3, except for microwave treatment.

Comparative Example 8.

A beverage containing the juice extract was prepared in the same manner as in Example 3, except that the enzymatic degradation reaction was performed.

Comparative Example 9.

A beverage containing the juice extract was prepared in the same manner as in Example 3 except that the pressurized reaction was performed.

Comparative Example 10.

A beverage containing the juice extract was prepared in the same manner as in Example 4, except for the microwave treatment.

Comparative Example 11.

A beverage containing the juice extract was prepared in the same manner as in Example 4, except that the enzymatic degradation reaction was performed.

Comparative Example 12.

A beverage containing the juice extract was prepared in the same manner as in Example 4, except that the pressurized reaction was performed.

<Experimental Example 2. Juice yield evaluation>

The yields of the juice extracts prepared in Examples 1 to 4 and Comparative Examples 1 to 12 were evaluated. Juice yield was measured as a ratio of weight after juice/weight before juice. The yield of the juice extract of Examples 1 to 4 was increased compared to Comparative Examples 1 to 12. The juice yield was the lowest in Comparative Examples 2, 5, 8, and 11, which were not subjected to enzymatic degradation.

Juice yield (%) Example 1 68 Example 2 86 Example 3 57 Example 4 84 Comparative Example 1 59 Comparative Example 2 55 Comparative Example 3 65 Comparative Example 4 80 Comparative Example 5 75 Comparative Example 6 82 Comparative Example 7 51 Comparative Example 8 48 Comparative Example 9 52 Comparative Example 10 77 Comparative Example 11 73 Comparative Example 12 80

<Experimental Example 3. Sensory evaluation>

For beverages containing the juice extracts prepared in Examples 1 to 4 and Comparative Examples 1-12, 20 panelists (10 adult males and females each) with experience in sensory testing in the food field were tested for taste, aroma, color, overall A sensory test for preference was conducted. The test method is a 10-point scoring method, 10 points: very good, 8 points: good, 6 points: slightly good, 4 points: normal, 2 points: bad, 1 point: very bad, and the evaluation results are As shown in Table 5 below.

As a result of the sensory evaluation, the beverage containing the juice extract of Example 1 was compared to Comparative Examples 1 to 3, and the beverage containing the juice extract of Example 2 was compared to Comparative Examples 4 to 6, a beverage containing the juice extract of Example 3. Compared to Comparative Examples 7 to 9, the beverage containing the juice extract of Example 4 was superior in taste, aroma, appearance, and overall acceptability to Comparative Examples 10 to 12. And among the examples, the beverages containing the juice extracts of Examples 1 and 4 were superior to Examples 2 and 4 in taste, aroma, appearance, and overall preference.

taste incense Exterior overall sign Example 1 9 10 9 9 Example 2 6 6 6 6 Example 3 9 8 7 8 Example 4 6 5 6 6 Comparative Example 1 4 5 4 5 Comparative Example 2 3 3 4 4 Comparative Example 3 5 4 5 5 Comparative Example 4 3 3 3 3 Comparative Example 5 2 2 4 3 Comparative Example 6 5 4 3 4 Comparative Example 7 5 5 6 5 Comparative Example 8 4 4 5 4 Comparative Example 9 6 6 6 6 Comparative Example 10 3 2 2 2 Comparative Example 11 2 2 One 2 Comparative Example 12 3 3 4 3

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements made by those skilled in the art using the basic concepts of the present invention defined in the following claims are also present in the present invention. falls within the scope of the rights of

Claims (8)

(a) subjecting one or more vegetable raw materials selected from the group consisting of asparagus, cabbage, broccoli, bitter gourd, soybean, and loofah to microwave treatment under conditions of 2,000 to 2,900 MHz and 0.5 to 2.0 KW;
(b) mixing enzyme and water and enzymatic digestion at 40-60° C. for 3-7 hours;
(c) stopping the enzyme decomposition reaction by inactivating the enzyme, and performing a pressurization reaction at 1.0 to 2.0 kgf/cm ² for 0.2 to 2 hours; and
(d) comprising the step of recovering the vegetable extract by proceeding with solid-liquid separation,
Method for producing a beverage containing a juice extract. According to claim 1,
The vegetable raw material is a method for producing a beverage containing a juice extract, further comprising the step of grinding after microwave treatment. According to claim 1,
In step (b), in addition to the enzyme and water, at least one dry food selected from the group consisting of wheatgrass, bitter melon, and mixtures thereof is additionally mixed to proceed with an enzymatic degradation reaction, a method for producing a beverage containing a juice extract . According to claim 1,
A beverage containing a squeezed juice extract further comprising the step of mixing one or more fruit concentrates or enzyme-treated stevia selected from the group consisting of pear concentrate, grape concentrate, mixed concentrate of pear and grape, and elderberry concentrate with the vegetable extract Manufacturing method of. According to claim 1,
The enzymes are viscozyme, cellulase, pectinase, naringinase, xylanase, hemicellulase, beta-glucanase (β- Method for producing a beverage containing a juice extract, which is at least one selected from the group consisting of glucanase) and arabinase. According to any one of claims 1 to 5,
The beverage is a method for producing a beverage containing a juice extract containing 5 to 55% by weight of vegetable raw materials, 0.05 to 0.3% by weight of enzymes and 25 to 92% by weight of purified water. According to any one of claims 1 to 5,
The beverage contains 5 to 55% by weight of vegetable raw materials, 0.05 to 0.3% by weight of enzymes, 0.1 to 10% by weight of dry food, 25 to 92% by weight of purified water, 1 to 35% by weight of fruit extract and 0.01 to 0.1% by weight of enzyme-treated stevia. A method for producing a beverage containing a juice extract, comprising: A beverage comprising a juice extract prepared by the method for producing a beverage comprising the juice extract of claim 1.

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