KR20240060164A - Ciron juice and method of preparing therefor - Google Patents

Abstract

The present invention relates to citron juice and a method for producing the same, specifically, the steps of washing citron without removing citron seeds and then cutting it into pieces of a certain size; Aging the cut citron at 38 to 42°C for 30 minutes to 1 hour; Putting the aged citron into a juicer, squeezing and filtering; Mixing sugar and citron juice with the citron juice; and a method for producing citron juice containing the juice of citron seeds, including the step of sterilizing the mixture, and the resulting citron juice. Compared to conventional citron juice, the citron juice according to the present invention has a higher content of vitamin B group and vitamin C, an increased total polyphenol and total flavonoid content, and excellent antioxidant efficacy. In addition, the citron juice according to the present invention has excellent taste and aroma, and the sweetness is increased but the sourness is reduced, so the overall preference is very excellent.

Description

Ciron juice and method of preparing therefor}

The present invention relates to citron juice and a method for producing the same. Specifically, the citron juice is manufactured from citron fruit without removing the citron seeds, has increased vitamin, total polyphenol, and total flavonoid content, has excellent antioxidant activity, and has excellent sensory properties. It's about the manufacturing method.

Citrus junos Sieb. ex TANAKA, a type of citrus fruit, is rich in vitamin C, contains various types of flavonoids, and is an alkaline fruit containing about 4% citric acid. It is rich in juice and has a good aroma, so it is used as an acidulant. It is used in cooking or to make citron syrup, but it is not used raw due to its strong sour taste.

According to a recent study, anti-obesity effects were confirmed through AMPK (AMP-activated protein kinase) and PPAR (peroxisome proliferator-activated receptor)-γ in the pericarp extract, and lipolytic activity was confirmed in the oil extracted from the pericarp. ([1], [2]). Additionally, limonene isolated from the essential oil of citron peel was reported to have an anti-inflammatory effect ([3]).

However, in the process of commercializing citron, an excellent functional natural material, most of the citron seeds, which account for about 15% of the total weight, are discarded, and research on their utilization is not yet actively conducted. In particular, when producing citron juice or citron juice, the citron seeds are removed and the juice or juice is manufactured.

Citron seed oil (CSO) was reported to have the highest fat content at about 35% in general composition analysis, 16% crude protein, 7.2% moisture, and 3% ash ([4]), and the fatty acids of citron seed oil were Oleic acid and linoleic acid make up the majority, with 33.0% linoleic acid, 27.7% oleic acid, 16.5% palmitic acid, 11.0% stearic acid, and 1.5% linolenic acid. It was reported that it does ([5]). Oleic acid is known to be effective in wound healing, immune and inflammatory diseases, and cancer, and linoleic acid is well known for its anti-inflammatory effect.

As a patent related to citron seeds, Korean Patent No. 10-1532005 includes 1 to 60% by weight of fermented citron seed extract; 1 to 30% by weight of citron seed extract; 1 to 80% by weight of golden extract; and 1 to 60% by weight of star anise fennel extract. Korean Patent No. 10-0854403 discloses citron seed extract powder, which is a dried powder obtained by extracting crushed citron seeds with ethanol and drying them. Disclosed is a food exhibiting an obesity-suppressing effect comprising a composition consisting of 3:7 to 6:4 (w/w) of the dried leaf extract powder obtained by extracting the chopped leaves with ethanol and drying them. there is.

Accordingly, while thinking about ways to utilize citron seeds, the present inventor came up with a method of using citron seeds in the production of citron juice and completed the present invention.

[1] Korean Patent No. 10-1532005 (announced on June 26, 2015) [2] Korean Patent No. 10-0854403 (announced on August 26, 2008)

[1] Choi H.S. Lipolytic effects of citrus peel oils and their components. J Agric Food Chem 2006; 54(9): 3254-3258. [2] Kim SH, Hur HJ, Yang HJ, Kim HJ, Kim MJ, Park JH, Sung MJ, Kim MS, Kwon DY, Hwang JT. Citrus junos Tanaka peel extract exerts antidiabetic effects via AMPK and PPAR-γ both in vitro and in vivo in mice fed a high-fat diet. Evid Based Complement Alternat Med 2013; 2013: 921012. [3] Hirota R, Roger NN, Nakamura H, Song HS, Sawamura M, Suganuma N. Anti-inflammatory effects of limonene from yuzu (Citrus junos Tanaka) essential oil on eosinophils. J Food Sci 2010; 75(3): H87-H92. [4] Kwon OC, Shin JH, Kang MJ, Lee SJ, Choi SY, Sung NJ. Antioxidant activity of ethanol extracts from citron (Citrus junos SIEB ex TANAKA) seed. J Korean Soc Food Sci Nutr 2006; 35(3): 294-300. [5] Lee SJ, Choi SY, Shin JH, Kim SH, Lim HC, Sung NJ. Fatty acid composition and oxidative stability of citron seed oils. J Life Sci 2006; 16(3): 427-432.

One object of the present invention is to provide a method for producing citron juice containing citron seed juice.

Another object of the present invention is to provide citron juice containing the juice of citron seeds prepared by the above method.

In one aspect, the present invention provides a method for producing citron juice containing citron seed juice.

In a specific embodiment, the method for producing citron juice of the present invention,

(S10) washing the citron without removing the citron seeds and then cutting it into pieces of a certain size;

(S20) Aging the cut citron at 38 to 42°C for 30 minutes to 1 hour;

(S30) putting the aged citron in a juicer, squeezing and filtering;

(S40) mixing sugar and citron juice with the citron juice; and

(S50) includes sterilizing the mixture.

The citron of the present invention refers to the fruit of the citron tree (Citrus junos), which belongs to the evergreen shrub of the dicotyledonous plant, Rutaceae.

Citron juice containing citron seed juice of the present invention refers to citron juice manufactured using the entire citron along with citron flesh and citron peel without removing the citron seeds.

Hereinafter, a method for producing citron juice containing juice from citron seeds according to the present invention will be described in detail with reference to Figure 1.

The (S10) step is a step of washing the citron without removing the seeds and then cutting it into pieces of a certain size.

In the above step, unlike the conventional removal of citron juice with only citron flesh and citron peel, citron juice is manufactured from citron seeds along with citron flesh and citron peel, so in this step, the fruit of the citron tree, that is, the citron itself, is washed and cut. It's fair.

The washing can be done 2 to 3 times with clean purified water, and the cutting is preferably divided into 4 to 6 parts to facilitate ripening and juicing as described below.

Step (S20) is a step of ripening the citron cut in step (S10).

The aging is performed at 38 to 42°C, preferably 39 to 41°C for 30 minutes to 1 hour, preferably 40 minutes to 1 hour, more preferably 40 minutes to 50 minutes. When the ripening temperature and time are above, the juice of the citron seeds can be easily extracted and the useful ingredients contained in the citron seeds can be easily extracted.

As a specific example, when citron was ripened and then squeezed, the pH and acidity were similar compared to when citron was squeezed without ripening, but the content of vitamin B group and vitamin C, total polyphenol, and total flavonoid content increased, and antioxidant content increased. Efficacy increased and sensory quality was also excellent.

In addition, during the ripening, an enzyme mixed with pectinase and cellulase may be added to facilitate the extraction of juice from citron seeds and the elution of useful ingredients. The mixing weight ratio of the pectinase and cellulase is 1:0.8 to 1.2, preferably 1:0.9 to 1.1, more preferably 1:1.

As a specific example, when the citron is ripened and squeezed using the enzyme, the pH is similar to the case when the citron is ripened and then squeezed without using the enzyme, but the acidity is slightly reduced, and the vitamin B group and vitamin C are reduced. The content of total polyphenols and total flavonoids increased, antioxidant efficacy increased, and sensory properties were also excellent.

Step (S30) is a step of putting the citron ripened in step (S20) into a juicer, extracting juice, and filtering.

The juicing and filtration can be performed using a conventional juicer.

Step (S40) is a step of mixing sugar and citron juice with the citron juice of step (S30).

The citron juice, unlike the citron juice prepared in steps (S10) to (S30), has the citron seeds removed and only the citron flesh and citron skins are squeezed and filtered in a juicer.

The mixture includes 1.8 to 2.2 parts by weight of sugar and 18 to 19.5 parts by weight of citron juice, preferably 1.9 to 2.1 parts by weight of sugar and 18.5 to 19.0 parts by weight of citron juice, most preferably 2 parts by weight, based on 100 parts by weight of citron juice. It consists of 18.75 parts by weight and citron juice.

When citron juice, sugar, and citron juice are mixed at the above mixing weight ratio, the taste and aroma of the final citron juice are excellent, and the sweetness increases but the sourness decreases, thereby improving the overall preference.

Step (S50) includes sterilizing the mixture.

The sterilization is preferably done by low-temperature sterilization or sterilization using ultraviolet rays, infrared rays, or radiation to prevent destruction of useful components of the final citron juice.

The citron juice prepared as above has a higher content of vitamin B group, vitamin C, total polyphenols, and total flavonoids compared to citron juice using only citron flesh and citron peel, has excellent antioxidant efficacy, and has excellent taste and aroma. The sweetness increases but the sourness decreases, so the overall preference is very good.

In another aspect, the present invention provides citron juice containing the juice of citron seeds produced by the method for producing citron juice.

The citron juice of the present invention is a juice in which the vitamin B content is increased by 4.41 to 23.44% and the vitamin C content is increased by 5.69 to 6.31% compared to citron juice, that is, citron juice using only citron pulp and citron peel.

The citron juice of the present invention has a total polyphenol content increased by 3.44 to 3.63% and a total flavonoid content increased by 21.58 to 23.93% compared to citron juice, that is, citron juice using only citron flesh and citron peel.

The citron juice of the present invention is a juice with an antioxidant effect increased by 10.90 to 14.00% compared to citron juice using only citron juice, that is, citron pulp and citron peel.

The citron juice of the present invention has superior taste and aroma, increased sweetness but decreased sourness, and excellent overall preference compared to citron juice, that is, citron juice using only citron flesh and citron peel.

Citron juice prepared according to the present invention has a higher content of vitamin B group and vitamin C, increased total polyphenol and total flavonoid content, and excellent antioxidant effect compared to conventional citron juice. In addition, the citron juice according to the present invention has excellent taste and aroma, and the sweetness is increased but the sourness is reduced, so the overall preference is very excellent.

Figure 1 is a diagram schematically illustrating a method for producing citron juice according to an embodiment of the present invention.
Figure 2 is a picture taken of citron juice prepared according to an embodiment of the present invention.

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. 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.

Preparation Example 1: Preparation of citron juice with citron seeds removed

After the citron was thoroughly washed, only the citron flesh and citron skin were separated. This was put into a juicer, extracted, and filtered through a 100 mesh filter to prepare citron juice.

Preparation Example 2: Preparation of citron juice containing juice of citron seeds

After washing the citron cleanly, it was cut into four pieces. This was left to ripen at 40 ± 2°C for 45 minutes, then put into a juicer, squeezed, and filtered through a 100 mesh filter to prepare citron juice.

Preparation Example 3: Preparation of citron juice containing citron seed juice

Citron juice was prepared in the same manner as in Example 1, except that it was cut and squeezed immediately without aging.

Preparation Example 4: Preparation of citron juice containing enzyme-ripened citron seed juice

It was prepared in the same manner as in Example 1, but during aging, an enzyme powder containing a 1:1 ratio of pectinase and cellulase was added at 0.01% by weight based on the total weight of the citron and aged.

Preparation Example 5: Preparation of citron juice

Citron juice was prepared by adding 2 parts by weight of sugar and 18.75 parts by weight of the citron juice of Preparation Example 1 to the citron juice prepared in Preparation Example 2 based on 100 parts by weight of the citron juice, mixed, and then sterilized.

Preparation Example 6: Preparation of citron juice

It was prepared in the same manner as in Preparation Example 5, but the citron juice prepared in Preparation Example 3 was used instead of Preparation Example 2.

Preparation Example 7: Preparation of citron juice

It was prepared in the same manner as in Preparation Example 5, but the citron juice prepared in Preparation Example 4 was used instead of Preparation Example 2.

Example 1: pH measurement and acidity measurement

The pH and acidity of citron juice, citron juice, and citron juice prepared according to Preparation Examples 1 to 7 were measured. Specifically, pH was measured using a pH meter (ST2100-F, OHAUS, Seoul, Korea). To measure acidity, take 1 mL of citron juice, citron juice, or citron juice, fill it up to 50 mL with distilled water, titrate with 0.1 N NaOH solution until pH reaches 8.3, and calculate the total acid content (%) using the formula below. did. The measurement was repeated three times, and significant differences between each sample were verified at the 5% level using Duncan's multiple range test.

[formula]

Acidity (%) = [0.1N NaOH titer (mL) × 0.1N NaOH titer × dilution factor × 0.0064 / sample collection amount (g)] × 100

As a result, as can be seen in Table 1, there was no significant difference in acidity and pH between citron juice and citron juice, but citron juice showed a large difference compared to citron juice and citron juice.

sample pH acidity Manufacturing Example 1 3.29 0.70 Production example 2 3.30 0.70 Production example 3 3.30 0.70 Production example 4 3.30 0.64 Production example 5 5.80 0.32 Production example 6 5.70 0.28 Production example 7 6.20 0.30

Example 2: Vitamin content analysis

The vitamin B group and vitamin C contents of citron juice, citron juice, and citron juice prepared according to Preparation Examples 1 to 7 were analyzed. Vitamin B group and vitamin C were analyzed using the methods of Martins-Junior et al. (2008) and Furusawa et al. (2001).

As can be seen in Table 2 below, the content of vitamin B group and vitamin C increased in the order of citron juice, citron juice, and citron juice. In particular, citron juice aged by adding enzymes and citron juice containing them increased. It showed significantly higher contents of vitamin B group and vitamin C compared to citron juice aged without adding enzymes and citron juice containing it.

Example 3: Content analysis of total polyphenols (TPC) and flavonoids (TFC)

The total polyphenol and total flavonoid contents of citron juice, citron juice, and citron juice prepared according to Preparation Examples 1 to 7 were measured.

Specifically, the total polyphenol content was determined by mixing 500 μL of citron juice, citron juice, or citron juice with 500 μL of 0.1 N Folin-Ciocalteu's phenol reagent (Sigma-Aldrich, St Louis, MO, USA) for 3 minutes at room temperature. After leaving it alone, 500 μL of 10% Na ₂ CO ₃ was added and reacted in a dark room for 1 hour. After the reaction was completed, the sample was centrifuged at 12,000 Measured. A standard calibration curve was created with gallic acid (Sigma-Aldrich) to determine the total polyphenol content.

To measure the flavonoid content, mix 60 μL of citron juice, citron juice, or citron juice with 600 μL of diethylene glycol and 60 μL of 1 N NaOH, react in a constant temperature water bath at 37°C for 1 hour, and measure the absorbance at 420 nm using a spectrophotometer. was measured. After creating a calibration curve with Naringin (Sigma-Aldrich), the total flavonoid content was determined.

sample Vitamin B group
(mg/100g) Vitamin C
(mg/100g) T.P.C.
(mg GAE/100g) T.F.C.
(mg NE/100g) Manufacturing Example 1 0.33±0.07 82.16±0.11 186.84±1.06 132.75±1.83 Production example 2 0.48±0.14 84.34±0.21 192.21±0.08 152.88±1.20 Production example 3 0.42±0.17 82.58±0.42 190.18±0.09 140.47±0.12 Production example 4 0.51±0.08 86.20±0.12 194.14±1.14 158.99±0.87 Production example 5 0.73±0.09 91.28±0.13 194.18±0.10 165.13±0.23 Production example 6 0.66±0.02 88.16±0.06 192.11±0.01 145.24±0.65 Production example 7 0.75±0.04 93.45±0.21 198.90±0.18 178.28±0.91

*TPC: Total polyphenol content

*TFC: Total flavonoid content

As can be seen in Table 2, the content of TPC and TFC increased in the order of citron juice, citron juice, and citron juice. In particular, citron juice aged with the addition of enzymes and citron juice containing the same increased with the addition of enzymes. It showed significantly higher contents of TPC and TFC compared to the citron juice that had been aged without fermentation and the citron juice containing it.

Example 4: Measurement of DPPH radical scavenging ability

The DPPH radical scavenging ability of citron juice, citron juice, and citron juice prepared according to Preparation Examples 1 to 7 was measured.

Specifically, DPPH radical scavenging ability was tested by adding 160 μL of DPPH solution dissolved in methanol at a concentration of 0.4 mM and 40 μL of sample, leaving in the dark for 30 minutes, reacting, and then measuring using a microplate reader (VERSAmax microplate reader, S/N BN 01910, Molecular Devices). , USA) was used to measure the absorbance at 515 nm.

sample DPPH radical scavenging activity (%) Manufacturing Example 1 68.95±0.04 Production example 2 78.52±0.12 Production example 3 68.95±0.10 Production example 4 80.82±1.23 Production example 5 91.47±0.34 Production example 6 85.72±0.21 Production example 7 96.39±1.09

As can be seen in Table 3, the DPPH radical scavenging activity increased in the order of citron juice, citron juice, and citron juice. In particular, citron juice aged with the addition of enzymes and citron juice containing the enzymes increased. It showed significantly higher DPPH radical scavenging activity compared to the citron juice aged without the addition and the citron juice containing it.

Example 5: Sensory testing

Sensory tests were conducted on the citron juice, citron juice, and citron juice prepared according to Preparation Examples 1 to 7. The sensory test panel selected 6 people (3 men, 3 women) in each age group from their teens to their 50s, and after one week of sensory test panel training, a sensory test was conducted. The sensory test evaluates color, aroma, sweetness and sourness, and overall preference on a 5-point scale: very good (5 points), good (4 points), average (3 points), bad (2 points), and very bad (1 point). points) were recorded. To analyze the sensory evaluation results, analysis of variance was performed using the SAS program, and significant differences between each sample were verified at the 5% level using Duncan's multiple range test.

As can be seen in Table 4 below, citron juice and citron juice showed similar trends in color, aroma, and sweetness. However, compared to citron juice, citron juice and citron juice aged by adding enzymes were significantly different from citron juice. This sourness decreased further and the overall preference increased. The sweetness of yuzu juice increased and the sourness decreased compared to citron juice and citron juice. In particular, yuzu juice containing citron juice aged with the addition of enzymes obtained higher sensory scores in terms of color and aroma, and overall preference. also showed a significantly higher trend.

sample color incense sweetness Sour taste overall preference Manufacturing Example 1 4.22±0.08 4.31±0.52 1.31±0.23 1.42±0.12 1.20±0.71 Production example 2 4.20±0.12 4.29±0.48 1.39±0.34 1.63±0.42 1.40±0.47 Production example 3 4.01±0.20 4.21±0.34 1.30±0.18 1.76±0.74 1.38±0.51 Production example 4 4.23±0.19 4.27±0.36 2.52±0.41 1.47±0.34 1.49±0.76 Production example 5 4.28±0.19 4.34±0.47 3.08±0.27 3.41±0.13 3.89±0.23 Production example 6 4.08±0.08 4.28±0.12 2.87±0.14 2.54±0.25 2.45±0.31 Production example 7 4.29±0.21 4.36±0.40 3.78±0.35 3.65±0.66 4.02±0.46

Claims (6)

(S10) washing the citron without removing the citron seeds and then cutting it into pieces of a certain size;
(S20) Aging the cut citron at 38 to 42°C for 30 minutes to 1 hour;
(S30) putting the aged citron in a juicer, squeezing and filtering;
(S40) mixing sugar and citron juice with the citron juice; and
(S50) A method of producing citron juice containing the juice of citron seeds, comprising the step of sterilizing the mixture. The method of claim 1, wherein pectinase and cellulase are added and aged in the step (S20). The method of claim 1, wherein the citron juice in step (S40) is obtained by extracting citron flesh and citron skin from a juicer and filtering the juice. The citron containing the juice of citron seeds according to claim 1, wherein the mixing in the step (S40) consists of 1.8 to 2.2 parts by weight of sugar and 18 to 19.5 parts by weight of citron juice based on 100 parts by weight of citron juice. How to make juice. The method of claim 1, wherein the citron juice containing the juice of citron seeds produced above has an antioxidant activity increased by 10.90 to 14.00% compared to the citron juice containing citron juice obtained by squeezing and filtering only citron flesh and citron skin. A method for producing citron juice containing the juice of citron seeds. Citron juice containing the juice of citron seeds prepared by the method of claims 1 to 5.