KR20230161553A - Manufacturing method of functional modified fruit and functional modified fruit prepared accordingly - Google Patents

Abstract

The present invention relates to a method for manufacturing functional crystal fruit and the functional crystal fruit produced thereby, which includes a first step of washing fresh stevia leaves, ginseng, and ginger, putting them in a steamer, steaming them, and then drying them; Step 2: Grind dried raw stevia leaves, ginseng, and ginger in a grinder, place the crushed product in a container, add purified water, stamen bark, dermal peel, and peppercorns to the container, then heat over high heat and boil; Step 3 of switching to low heat after step 2, heating for 2 to 3 hours, and then cooling; After the above 3 steps, the 4th step of cooling for a certain period of time, removing the dry matter by filtration, and extracting only the filtrate to obtain crystal fruit.
According to this, instead of using sugar such as sugar or honey, which is an essential ingredient in the production of Sujeonggwa, a traditional drink, by replacing it with stevia, which has a sweet taste, it is low in calories and has a low blood lipid level so that even diabetic patients can consume it. It has a reducing activity and is effective in improving high blood cholesterol levels.

Description

Manufacturing method of functional modified fruit and functional modified fruit prepared accordingly}

The present invention relates to a method for manufacturing functional Sujeonggwa and the functional Sujeonggwa produced accordingly. More specifically, to the manufacturing method of functional Sujeonggwa that allows healthy consumption of Sujeonggwa, a traditional drink, and to the functional Sujeonggwa manufactured accordingly. It's about fruit.

In general, Sujeonggwa, a functional modified fruit, is manufactured by adding water to ground cinnamon, dried persimmon, and ginger, heating the extract for a long time, sweetening the extract, and then cooling it.

Sujeonggwa obtained through this manufacturing method is not uniform in taste and color, the production quantity of the product is small, and it cannot be preserved for a long period of time, which has acted as an obstacle to the commercialization and popularization of Sujeonggwa.

Recently, research on instant beverages among instant foods has been actively underway.

Meanwhile, as the consumption of beverages with high sugar content has been pointed out, the global beverage market has recently been expanding into sweet-tasting but low-calorie beverages and functional beverages that do not contain caffeine.

According to the traditional sujeonggwa manufacturing method, honey or sugar is used as a source of sweetness, and a significant amount of calories are obtained when consuming sujeonggwa, which is similar to the calories obtained from consuming soft drinks such as cola or cider.

Therefore, there was a problem with the conventional crystal fruit that diabetic patients were reluctant to consume it.

Republic of Korea Patent Application No. 10-2014-0088870

The present invention was made to solve the problems of the prior art, and is a method for manufacturing functional crystal sweets that can be eaten by diabetic patients while providing a sweet taste by using alternative sugars without using sugars such as sugar or honey, and the method for manufacturing functional crystal sweets that can be eaten by diabetic patients accordingly. The purpose is to provide manufactured functional modified fruits.

The object of the present invention described above is the first step of washing raw stevia leaves, ginseng, and ginger, putting them in a steamer, steaming them, and then drying them; Step 2: Grind dried raw stevia leaves, ginseng, and ginger in a grinder, place the crushed product in a container, add purified water, stamen bark, dermal peel, and peppercorns to the container, then heat over high heat and boil; Step 3 of switching to low heat after step 2, heating for 2 to 3 hours, and then cooling; It can be achieved by a method of manufacturing functional crystal fruit, including the fourth step of cooling for a certain period of time after the above 3 steps, removing the dry matter by a filtration unit, and extracting only the filtrate to obtain the crystal fruit.

The second process is characterized in that it includes a 3-a process of mixing the lactic acid bacteria culture medium.

The lactic acid bacteria culture medium is characterized by adding probiotics to a yeast extract liquid medium and culturing it at 20°C to 40°C for 8 to 24 hours.

The liquid medium has a pH of 5 to 6, and 1 to 2 capsules with a capacity of 300 mg are added and mixed with probiotics in 1 liter of the liquid medium.

According to the present invention, instead of using sugar such as sugar or honey, which must be added as an essential ingredient when manufacturing Sujeonggwa, a traditional drink, by replacing it with stevia, which gives a sweet taste, it is low in calories and low in blood sugar so that even diabetic patients can eat it. It has lipid concentration-reducing activity and is effective in improving high cholesterol levels in the blood.

1 is a process flow diagram showing the manufacturing method of functional crystals according to the present invention;
Figure 2 is a diagram of the 'filtration unit' applied to the manufacturing process of the functional crystal according to the present invention.

Hereinafter, the preferred embodiment will be described in detail based on the attached drawings.

The examples to be described below are intended to explain the invention in detail so that a person skilled in the art can easily carry out the invention, and this does not limit the technical idea and scope of the present invention. doesn't mean

In addition, the size or shape of the components shown in the drawings may be exaggerated for clarity and convenience of explanation, and terms specifically defined in consideration of the configuration and operation of the present invention may vary depending on the intention or custom of the user or operator. It should be noted that definitions of these terms must be made based on the content throughout this specification.

The attached Figure 1 is a process flow diagram showing the manufacturing method of the functional crystal fruit according to the present invention, and Figure 2 is a diagram of the 'filtration unit' applied to the manufacturing process of the functional crystal fruit according to the present invention.

As shown in Figure 1, the manufacturing method of functional crystals according to the present invention is,

Step 1 (S1) of washing fresh stevia leaves, ginseng, and ginger, putting them in a steamer, steaming them, and then drying them;

Step 2 (S2) of grinding dried fresh stevia leaves, ginseng, and ginger in a grinder, putting the crushed product into a container, adding purified water, stamen bark, dermal peel, and whole peppercorns to the container, and then heating it over high heat and boiling it;

After the second process (S2), the third process (S3) is to switch to low heat, heat for 2 to 3 hours, and then cool down;

After the 3rd process (S3), the 4th process (S4) is cooled for a certain period of time, the dry matter is removed by the filtration unit, and only the filtrate is extracted to obtain the crystal fruit.

Below, each process is described in more detail.

[Process 1 (S1)]

Stevia, ginseng, and ginger are plants rich in phytochemicals that are beneficial to the human body.

Stevia is a perennial plant of the dicotyledonous campanulaceae Asteraceae family that is known to be native to Paraguay in South America, as well as Argentina and Brazil. Its scientific name is Stevia Rebaudiana Bertoni.

It is mainly used in herbal teas, beverages, herbal medicine preparations, natural sweeteners, diabetes, diet, and health supplements.

Stevia leaves contain sweet ingredients such as stevioside and rebaudioside, which are about 200 to 300 times sweeter than sugar, have no bitter taste, and have 1/90th the calories of sugar, so they are used for medicinal purposes, herbal preparations, and tea. It is widely used as a natural sweetener in soy sauce, red pepper paste, etc.

The main active ingredient of ginseng is known to be a complex carbohydrate (a complex of alcohol or phenol and sugar) called saponin or ginsenosides. This ingredient has a stimulating and sedative effect on the central nervous system, regulates metabolism, reduces blood sugar, improves muscle activity, stimulates the endocrine system, and maintains appropriate hormone levels. In particular, most of the saponins in ginseng are triterpenoid dammaran saponins, which are unique saponins that exist only in plants of the ginseng genus.

Ginger warms the body and is excellent for preventing colds. It helps prevent adult diseases such as arteriosclerosis and high blood pressure by expelling cholesterol accumulated in the blood vessels out of the body, and relieves cold hands and feet and cold abdomen. It also has a diuretic effect and is effective in removing swelling.

Therefore, in order to release a lot of the phytochemicals of stevia, ginseng, and ginger, they are placed in a steamer and heated with steam for 3 to 4 hours.

If heated for less than 3 hours, there is a risk that the dissolution rate may not be sufficient.

If heated for more than 4 hours, components that are sensitive to heat may be destroyed, and harmful substances may be generated through Maillard reaction (browning phenomenon) caused by heating.

After steaming in a steamer, take out, cool at room temperature and dry for 5 to 6 days to completely remove moisture.

[2nd process (S2)]

Grind dried stevia leaves, ginseng, and ginger in a grinder.

After putting the pulverized material in a container, add purified water, stamina bark, dermal peel, and whole peppercorns to the container, then heat it over high heat at 100~130℃ and boil it for about 1~2 hours.

The dermis is the peel of a tangerine, and the hesperidin component in the dermis has an excellent effect of expelling inflammation, toxins, and various harmful substances accumulated in the body out of the body, improving swelling symptoms and preventing various inflammatory diseases.

Meanwhile, lactic acid bacteria culture medium is added to elute many useful substances while shortening the heating time at high heat. Accordingly, sweetness could be further increased.

In other words, by adding lactic acid bacteria, more stevioside could be eluted, and other phytochemicals could also be eluted in greater amounts.

To be more specific, lactic acid bacteria culture is made by adding probiotics to a yeast extract liquid medium and culturing it at 20°C to 40°C for 8 to 24 hours.

In other words, the liquid medium has a pH of 5 to 6, and 1 to 2 capsules of 300 mg of probiotics are added to 1 liter of liquid medium and mixed.

The probiotic used was a commercially available product, Dr. PRIO.

The lactic acid bacteria culture was fermented for 2 to 8 hours at 30 to 40°C while stirring at 120 to 240 rpm.

[Process 3 (S3)]

After the above 2 processes, switch to low heat of 70-80℃ and heat for 2-3 hours, then turn off the heat and cool the container to room temperature to obtain crystal fruit.

[4th process (S4)]

After the third step (S3), after cooling for a certain period of time, the dry matter is removed by filtration, and only the filtrate is extracted to obtain crystal fruit.

Preferably, filtration of the above-mentioned material can be performed by the filtering unit (A).

Referring to FIG. 2, the filter unit (A) includes a main body 100, a dry filter 260 disposed on the upper part of the main body 100, and a filter member 280 disposed below the solid filter 260. Includes.

Meanwhile, the bulk filter 260 has a rail 265 formed on the inner periphery of the lower opening, and includes a separator plate 20 that is coupled to and detachable from the rail 265.

The separation plate 20 has a plurality of discharge holes 22 to allow discharge of crystals and liquid, and a plurality of inclined protrusions 24 are formed on the upper surface.

The inclined protrusions 24 are formed between the discharge holes 22 so that crystals and liquid can be concentrated into the discharge holes 22, and are formed by folding the plate to have a triangular cross section.

Therefore, crystals and liquid can flow down the inclined surface of the inclined protrusion 24 and flow down into the discharge hole 22, and large particles can be filtered out by the separation plate 20.

The filter member 280 includes a strainer 282 having fine holes, and a filter 284 formed inside the strainer 282 and allowing washing water to pass therethrough. Therefore, it is possible to remove fine powder.

In other words, clear crystals and liquid can be obtained by filtering and removing fine particles, foreign substances, and bubbles from the crystal and liquid through the strainer 282.

Below, an embodiment of the present invention will be described.

<Example>

Wash fresh stevia leaves, ginseng, and ginger thoroughly, steam them in a steamer, and then dry them.

Afterwards, grind the dried material, place it in a container, pour in purified water, and add cinnamon, dermal bark, and whole peppercorns.

Add 100 ml of lactic acid bacteria culture medium here.

The lactic acid bacteria culture is performed in a triangular plast of 2 liters or more in a constant temperature water bath at 35°C and fermented by stirring with a stirrer at 120-240 RPM for 2-8 hours.

Afterwards, the temperature of the constant temperature water bath is heated to 80°C and maintained for 2 to 4 hours.

The heating process uses glassware such as a Liebig cooler to collect volatile substances with low boiling points separately.

These are rich in healthy substances and have good taste and aroma, so they are added to the final fertilization fruit.

And finally, heat the constant temperature water bath to 100℃ for 2~4 hours, cool, filter, remove dry matter, use the filtrate as a crystal, and store in the refrigerator.

When the brix of the cooled crystal fruit was measured using a sugar meter, it was 4.2 to 4.6.

<Comparative example>

Sujeonggwa beverage sold on the general market (Product name: Virak Sujeonggwa)

[Table 1] lists the measured values for each item of Examples and Comparative Examples.

Example Comparative example Total cholesterol (mg/dL) 1136 1588 LDL cholesterol (mg/dL) 1222 1430 HDL cholesterol (mg/dL) 5.6 3.6 Sugar content (brix) 4.2 11

Referring to Table 1, it can be seen that compared to the modified examples and comparative examples according to the present invention, the sugar content is low and it shows physical properties beneficial to cholesterol, so it can be beneficial to health.

Although the description has been made in relation to preferred embodiments, it will be readily apparent to those skilled in the art that various modifications and variations can be made without departing from the gist and scope of the invention, and all such changes and modifications fall within the scope of the appended claims. is self-explanatory.

S1: Process 1 S2: Process 2
S3: Process 3 S4: Process 4

Claims (5)

Step 1: Wash raw stevia leaves, ginseng, and ginger, put them in a steamer, steam them, and then dry them;
Step 2: Grind dried raw stevia leaves, ginseng, and ginger in a grinder, place the crushed product in a container, add purified water, stamen bark, dermal peel, and peppercorns to the container, then heat over high heat and boil;
Step 3 of switching to low heat after step 2, heating for 2 to 3 hours, and then cooling;
Step 4 of cooling for a certain period of time after the above 3 steps, removing the dry matter through a filtration unit, and extracting only the filtrate to obtain crystal fruit;
A method for manufacturing functional crystals comprising: According to clause 1,
The second process includes a process of mixing lactic acid bacteria culture medium,
A method of producing functional modified fruit, characterized in that the lactic acid bacteria culture medium is made by adding probiotics to a yeast extract liquid medium and culturing it at 20°C to 40°C for 8 to 24 hours. According to clause 2,
The liquid medium has a pH of 5 to 6, and 1 to 2 capsules with a capacity of 300 mg of probiotics are added and mixed in 1 liter of the liquid medium. According to clause 1,
The filtering unit includes a main body, a dry filter disposed on an upper portion of the main body, and a filter member disposed on a lower portion of the solid filter,
The bulk filter includes a rail formed on the inner periphery of the lower opening and a separator plate that is coupled to the rail and is detachable,
A method of manufacturing functional crystal, characterized in that the separation plate is formed with a plurality of discharge holes to enable discharge of crystal and liquid, and a plurality of inclined protrusions are formed on the upper surface. A functional crystal manufactured by the manufacturing method according to any one of claims 1 to 4.