KR20230166174A - Actinidia arguta extract concentrates, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a native Actinidia Actinidia extract concentrate and a method for producing the same. The method for producing a native Actinidia Actinidia extract concentrate includes the first step of pulverizing the native Actinidia Actinidia; A second step of producing a native Actinidia intermediate by enzymatically decomposing the pulverized native Actinidia; A third step of deactivating the native Actinidia medium by heating it at 90-100°C for 10-20 minutes; A fourth step of centrifuging and filtering the deactivated native Actinidia medium; A fifth step of producing a primary native Actinidia concentrate by concentrating the filtered native Actinidia medium at low temperature; And a sixth step of sterilizing and filtering the primary native Actinidia concentrate to produce a native Actinidia concentrate.
Through this, the native Actinidia extract and its manufacturing method contain a large amount of the active ingredients of native Actinidia, have an excellent flavor, are easy to process into jelly, candy, and concentrated drinks, are excellent in nutrition, and are easy to carry and store. Additionally, it is easy to develop processed products of native Actinidia for easy consumption, which has the advantage of increasing the usability of native Actinidia.

Description

Actinidia arguta extract concentrates, and manufacturing method thereof}

The present invention relates to a concentrated extract of native Actinidia and a method for producing the same. More specifically, the present invention relates to a concentrated extract of native Actinidia, which is rich in the flavor of native Actinidia, contains pharmacological components of native Actinidia, has excellent taste and efficacy, and can be easily carried, diluted, and consumed. It relates to native Actinidia extract and its manufacturing method.

Actinidia arguta is a high value-added food resource of the Actinidia genus of the Acinidiaceae family. It is a dioecious vine deciduous fruit tree that grows in temperate regions. There are 280 to 560 species in 2 to 5 genera distributed worldwide. , The native Actinidia that grows naturally in Korea includes Actinidia (A arguta), Actinidia (A polygama), Actinidia (A rufa), and Actinidia (A kolomikta). Native Actinidia is a tree species with strong cold resistance and disease resistance and is distributed throughout the mountainous regions of Korea. Unlike Kiwi, there is no hair on the surface of the fruit, so even the outer skin can be eaten. Korea consumes talismania all year round, and the demand for it is increasing every year. However, during the period when talisman talisman is not in production, we rely on imports, so the amount of imports is increasing every year. The National Institute of Forest Science collected excellent native Actinidia resources from all over the country, selected excellent specimens, tested their characteristics and cultivation stability, and finally selected large, high-yielding varieties to improve alternative species of Actinidia that are highly cold-resistant and can be cultivated in Korea. , Compared to wild Actinidia, the fruit set is up to 3 times better, and the yield is up to 4 times better, so it is considered to be very competitive in cultivation. It is harvested about a month earlier than Actinidia Actinidia, and has lower sugar content, inorganic nutrients, and vitamin C content. great.

The size of the fruit is relatively small compared to Kiwi, but its high sugar content makes it highly palatable, and the content of various inorganic nutrients and vitamin C is relatively higher than that of other fruits.

In particular, native Actinidia is rich in vitamin C, so it is effective in relieving fatigue and preventing scurvy, and the root of Actinidia Actinidia, called Mihudogeun in Donguibogam, is also used to treat indigestion, vomiting, and joint pain. Native Actinidia is rich in polyphenols and vitamin C (~185 mg/100 g fresh weight) and is known to have high antioxidant activity. It is also high in minerals such as P, Ca, Fe, and Zn, as well as lutein and maoinositl. It was reported to contain the most. In addition, native Actinidia is a good source of folic acid as well as vitamins E and K, and is used as a medicine as an analgesic, diuretic, and fever reducer. Native Actinidia has a sweet and strong flavor similar to mature strawberries, rhubarb, pineapple, pear, banana, and melon. It was reported that it had a very good scent and was also sensory-excellent. However, when the taste of native Actinidia is at its best, the fruit is easily damaged and the quality of the fruit drops rapidly, making it difficult to sell and distribute the product, and has a short storage and distribution period. In addition, compared to Kiwi, native Actinidia is not distributed and promoted to consumers and producers, so its utilization rate is very low. Therefore, it is necessary to revitalize the industry and increase the use of native Actinidia by developing various processed products using native Actinidia for easy consumption.

Meanwhile, as well-being has emerged as an important cultural pattern, healthy eating is becoming more important. As understanding and interest in health increase, various health foods are being developed, and consumers are increasingly interested in new processed fruit products that satisfy hygienic, nutritional, and functional qualities. Accordingly, there is a need to develop new processed fruit products that can be processed into jellies, candies, and concentrated drinks for easy portability and consumption so that they can be easily consumed anytime, anywhere.

Native Actinidia is difficult to process due to its high fiber content, and there is a problem in that the aroma of native Actinidia is lost due to heat and the flavor is reduced. In addition, the development of native Actinidia extract and its manufacturing method, which is easy to process into jelly, candy, and concentrated drinks, so that native Actinidia with excellent nutritional properties can be easily consumed anytime, anywhere, has excellent flavor, and contains a large amount of active ingredients. This is urgent.

Republic of Korea Patent Publication No. 2010-0127039 Republic of Korea Patent Publication No. 2008-0089324

The purpose of the present invention is to provide a native Actinidia extract that is easy to process into jellies, candies, concentrated beverages, etc., has excellent flavor, and contains a large amount of active ingredients, and a method for producing the same.

In addition, the purpose is to increase the usability of native Actinidia and to provide native Actinidia extract and its manufacturing method that are nutritious and easy to carry and store.

In order to achieve the above object, the present invention includes a first step of pulverizing native sage; A second step of producing a native Actinidia intermediate by enzymatically decomposing the pulverized native Actinidia; A third step of deactivating the native Actinidia medium by heating it at 90-100°C for 10-20 minutes; A fourth step of centrifuging and filtering the deactivated native Actinidia medium; A fifth step of producing a primary native Actinidia concentrate by concentrating the filtered native Actinidia medium at low temperature; And a sixth step of producing a native Actinidia concentrate by sterilizing and filtering the primary native Actinidia concentrate.

It further includes the step of adding native Actinidia fragrant to the first native Actinidia fragrant concentrate of the fifth step, wherein the native Actinidia incense includes a first step of pulverizing the native Actinidia Actinidia; A second step of mixing alcohol with the pulverized native thyme and maturing it to extract the scent; A third step of first filtering the extracted raw materials and mixing them with natural kiwi flavor; And a fourth step of secondary filtration of the raw material mixed with the natural kiwi flavor.

The second step is characterized in that 0.01 to 10 parts by weight of enzyme is mixed with 100 parts by weight of the pulverized native Actinidia and decomposed at 45 to 65°C for 60 to 150 minutes to produce a native Actinidia intermediate.

The fifth step is characterized in that the primary native Actinidia lily concentrate is produced by concentrating to 60 to 65 brix at 40 to 70°C.

The second step of producing the native Actinidia incense is characterized by mixing 0.01 to 10 parts by weight of alcohol with 100 parts by weight of pulverized native Actinidia and extracting the aroma by aging.

The present invention provides a native Actinidia concentrate prepared by the above production method.

The native Actinidia extract and its manufacturing method according to the present invention contain a large amount of the active ingredients of native Actinidia, have excellent flavor, and are easy to process into jelly, candy, concentrated beverages, etc.

In addition, the native Actinidia extract and its manufacturing method according to the present invention have the advantage of being excellent in nutrition, easy to carry and store, and easy to develop processed products of native Actinidia for easy consumption, thereby increasing the utility of native Actinidia.

Figure 1 is a process diagram of a method for producing native Actinidia extract according to an embodiment of the present invention;
Figure 2 is a process diagram of a method for producing native thyme incense according to another embodiment of the present invention;
Figure 3 is a photograph showing a jelly containing the native Actinidia extract of the present invention as an active ingredient.

Hereinafter, preferred embodiments of the present invention will be described in more detail using the drawings. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains. In general, the nomenclature used herein is well known and commonly used in the art.

Hereinafter, the present invention will be described in more detail.

The present invention was devised to achieve the above technical problem, and the present invention includes a first step of pulverizing native Actinidia; A second step of producing a native Actinidia intermediate by enzymatically decomposing the pulverized native Actinidia; A third step of deactivating the native Actinidia medium by heating it at 90-100°C for 10-20 minutes; A fourth step of centrifuging and filtering the deactivated native Actinidia medium; A fifth step of producing a primary native Actinidia concentrate by concentrating the filtered native Actinidia medium at low temperature; And a sixth step of sterilizing and filtering the primary native Actinidia concentrate to produce a native Actinidia concentrate.

Figure 1 is a process diagram of a method for producing a native Actinidia incense extract according to an embodiment of the present invention, Figure 2 is a process diagram of a method for producing native Actinidia incense according to another embodiment of the present invention, and Figure 3 is a process diagram of a native Actinidia incense extract of the present invention. This is a photo showing a jelly containing as an active ingredient.

Stage 1 (S1)

This is the step of pulverizing the native Actinidia.

Native Actinidia can be selected from among three varieties: Otumsense, Chiak, and Skinny green. Native Actinidia contains a large amount of minerals K, P, and Ca, and amino acid glutamic acid ( It contains glutamic acid, aspartic acid, and alanine in that order. As an unsaturated fatty acid, alpha-linolenic acid had the highest content, and some DHA was also found to be contained. The ratio reached 70-85% compared to saturated fatty acids. The free sugar content of fructose and glucose is high, and domestically grown Actinidia has a particularly high vitamin content compared to Actinidia kiwi (kiwi).

Stage 2 (S2)

The pulverized native Actinidia is enzymatically decomposed to produce a native Actinidia intermediate.

Food fiber is largely divided into soluble dietary fiber and insoluble dietary fiber according to its physical and chemical characteristics, and they have different physiological effects. Soluble food fiber is effective in increasing food viscosity, improving glucose tolerance, and controlling serum cholesterol. On the other hand, insoluble food fiber is reported to be effective in increasing fecal volume, promoting fecal transit time through the intestines, and preventing colon cancer. After the functionality of food fiber was proven, the demand for food fiber and food using it continues to increase. In particular, soluble food fiber can be used directly in not only solid foods but also liquid foods, so it is more versatile than insoluble food fiber and can be used in a variety of foods.

The cell walls of plant tissues are composed of food fibers such as cellulose, hemicellulose, and pectin, small amounts of glycoproteins, and trace amounts of phenolic substances, which are connected in complex chains (6). Straw, bark, gourd, leaves, and seed by-products generated during crop harvesting or food processing are mostly composed of cell walls and contain their own natural bioactive substances, so there is a high possibility that they can be used as functional materials. According to recent research, plant processing by-products are not only excellent materials for food fiber, but are also attracting attention as functional materials because they are inexpensive and available in large quantities, and some are currently being used industrially. In order to utilize plant processing by-products, their main components, high molecular compounds such as cellulose and hemicellulose, require a hydrolysis process to convert them into low molecules, but the hydrolysis process using physical and chemical methods involves secondary pollution, energy consumption, and high facility costs. Due to its disadvantages, enzymatic hydrolysis, a biological method, has been widely used recently.

In enzymatic decomposition, enzymes catalyze only specific substrates, and compared to chemical treatment methods, there are fewer decomposition products and by-products, preventing environmental pollution. Unreacted substances are discharged and can be used for other purposes, and are economically convenient due to low facility costs. There is an advantage.

The enzymes used to produce soluble food fiber were Celluclast 1.5L (Novozymes A/S, Bagsvaerd, Denmark) with cellulase activity, arabanase, and beta-glucan hydrolase (β). -glucanase), hemicellulase (hemicellulase), and xylanase (xylanase), which exhibits Viscozyme L (Novozymes A/S, Bagsvaerd, Denmark).

The second step further includes mixing 0.01 to 10 parts by weight of enzyme with 100 parts by weight of the pulverized native Actinidia and decomposing it at 45 to 65°C for 60 to 150 minutes to produce a native Actinidia intermediate.

The native Actinidia incense is

The first step of pulverizing native Actinidia;

A second step of mixing alcohol with the pulverized native thyme and maturing it to extract the scent;

A third step of first filtering the extracted raw materials and mixing them with natural kiwi flavor; and

A native kiwifruit extract concentrate is manufactured, which is characterized in that it is manufactured through a manufacturing process that includes a fourth step of secondary filtration of the raw material mixed with the natural kiwi flavor.

The second step involves mixing 0.01 to 10 parts by weight of alcohol with 100 parts by weight of pulverized native Actinidia and extracting the aroma by aging.

Step 3 (S3)

The native Actinidia medium in the second step is deactivated by heating at 90-100°C for 10-20 minutes.

A protein that catalyzes metabolism in the body of plants or animals. There are many types, with molecular weights ranging from hundreds to millions, but in general, the substance (substrate) and its reaction have specificity depending on the spatial arrangement of a specific amino acid called the active center (substrate and reaction specificity). Depending on the type of reaction, it is divided into oxidoreductase, transfer enzyme, hydrolytic enzyme, isomerase, detachment enzyme, and synthetase. Tea leaves, like other plants, contain many of the above enzymes, but because green tea is heated in a steam or pot at the first stage of the manufacturing process, most enzymes are deactivated and lose their function.

Therefore, as an example, polyphenol oxidase, one of the oxidizing enzymes, contained in large quantities in tea leaves, oxidizes catechins and does not change them into theaflavins, etc., and esterase, one of the hydrolytic enzymes, oxidizes catechins to chlorophyll. ) does not change into yellow-brown pheophorbide. The reason green tea has a vivid green color is because a method to deactivate enzymes is included at the beginning of the manufacturing process.

Step 4 (S4)

The deactivated native Actinidia medium is centrifuged and filtered.

Step 5 (S5)

The filtered native Actinidia Actinidia intermediate is concentrated at low temperature to prepare a primary native Actinidia concentrate.

The fifth step is

The primary native Actinidia concentrate is manufactured by concentrating to 60 to 65 brix at 40 to 70℃.

Step 6 (S6)

The primary native Actinidia concentrate is sterilized and filtered to prepare native Actinidia concentrate.

After pulverizing the native Actinidia and enzymatically decomposing the crushed native Actinidia to produce a native Actinidia intermediate, the native Actinavia intermediate was deactivated by heating at 90-100°C for 10-20 minutes, centrifuged, and filtered. The filtered native Actinidia actinidia intermediate was concentrated at low temperature to prepare a primary native Actinidia actinidia concentrate, sterilized, and filtered to prepare a native Actinidia actinidia concentrate. Then, native Actinidia fragrant incense was added to native Actinidia extract to produce native Actinidia extract concentrate.

Weigh local Actinidia extract concentrate, high fructose corn syrup, fructooligosaccharide, honey, fish collagen, xanthan gum, powdered agar, locust bean gum, tamarind gum, carigannan, calcium chloride, anhydrous citric acid, and enzyme-treated stevia, and dissolve the liquid ingredients in a dissolve tank. Add and stir. Firstly, collagen was slowly added and thoroughly stirred, and secondly, the thickener was slowly added and the remaining raw materials were added and stirred. The solution was heated above 95°C and stirred to cause a jellification reaction. After sterilization at 95°C for 30 minutes, the sugar content and properties were measured and transferred to the filling machine. Collagen jelly containing native Actinidia extract concentrate was prepared by filtering through a line filter of 40 mesh or larger, packaging, cooling, and cooling in a refrigerated warehouse for about a day.

Collagen jelly containing native Actinidia extract concentrate according to Example 1 is easily consumed by opening the package.

Meanwhile, a collagen jelly containing native Actinidia extract concentrate according to the present invention was made and a blind test was conducted on 30 people for taste and aroma, and each was rated as good (5 points), average (3 points), and insufficient (1 point). A sensory test was conducted. As a result, the collagen jelly containing native Actinidia extract concentrate according to Example 1 was evaluated as having good taste and aroma (average 4.7 points). Through this, the collagen jelly containing the native Actinidia extract concentrate according to the present invention improves the taste and flavor by including the native Actinidia extract concentrate, which is a natural extract, without synthetic additives, and is used by adding native Actinidia fragrant to the native Actinidia extract concentrate, which has excellent nutritional content. As a result, the flavor was found to be excellent.

Claims (6)

The first step of pulverizing native Actinidia;
A second step of producing a native Actinidia intermediate by enzymatically decomposing the pulverized native Actinidia;
A third step of deactivating the native Actinidia medium by heating it at 90-100°C for 10-20 minutes;
A fourth step of centrifuging and filtering the deactivated native Actinidia medium;
A fifth step of producing a primary native Actinidia concentrate by concentrating the filtered native Actinidia medium at low temperature; and
A method for producing a native Actinidia extract concentrate comprising a sixth step of sterilizing and filtering the primary native Actinidia actinidia concentrate to produce a native Actinidia actinidia concentrate. In claim 1,
It further includes the step of adding native Actinidia fragrant to the first native Actinidia concentrate in the fifth step,
The native Actinidia incense is
The first step of pulverizing native Actinidia;
A second step of mixing alcohol with the pulverized native thyme and maturing it to extract the scent;
A third step of first filtering the extracted raw materials and mixing them with natural kiwi flavor; and
A method for producing a native Actinidia extract concentrate, characterized in that it is manufactured through a manufacturing process comprising a fourth step of secondary filtration of the raw material mixed with the natural kiwi flavor. In claim 1,
The second step is
A method for producing a native Actinidia extract concentrate, characterized in that 0.01 to 10 parts by weight of enzyme is mixed with 100 parts by weight of the pulverized native Actinidia and decomposed at 45 to 65°C for 60 to 150 minutes to produce a native Actinidia intermediate. In claim 1,
The fifth step is
A method for producing a native Actinidia extract concentrate, characterized in that the primary native Actinidia Actinidia concentrate is produced by concentrating to 60 ~ 65 brix at 40 ~ 70 ℃. In claim 2,
The second step of manufacturing the native linden incense is
Mix 0.01 to 10 parts by weight of alcohol with 100 parts by weight of pulverized native Actinidia.
A method for manufacturing native Actinidia extract concentrate, characterized by extracting the scent by aging. Native Actinidia extract concentrate prepared by the manufacturing method of paragraphs 1 to 5.