KR20240092846A - Food Composition using Apple Fermented Liquid - Google Patents

Abstract

The present invention relates to a food composition using fermented apple liquid, characterized in that it contains 1 to 5 parts by weight of Japanese bamboo extract per 100 parts by weight of the fermented apple liquid.

Description

Food composition using apple fermented liquid {Food Composition using Apple Fermented Liquid}

The present invention relates to a food composition that exhibits the effects of apples while maintaining the unique taste and aroma of other foods even when added to other foods.

In general, apples contain a variety of functional ingredients such as dietary fiber, vitamin C, and polyphenol, and are known to be effective in preventing adult diseases such as diabetes, cardiovascular disease, and cancer.

Polyphenol is the main antioxidant active ingredient in apples, and its content is particularly high in the peel (apple skin), which is known to be about 2 to 9 times more abundant depending on the variety than in the flesh.

Processing of apples mainly uses the pulp for beverages and jams, and the polyphenol content of the peel generated during processing has great utility as a functional substance and natural antioxidant to replace synthetic materials.

As an example of a food technology that enables the efficacy of apples to be revealed, in Korea Patent Registration No. 10-2451742, selected immature apples were washed three times with tap water, then washed three times with a coffee grounds extract mixture filtrate, and the washed immature apples were The naturally dried immature apples are pre-processed. The pre-processed immature apples are repackaged and aged at 4°C for 5 to 7 days. The ripened immature apples are then dried, ground, and processed. Process in the order of powdering and sterilization to form the first raw material, and mix psyllium husk, mate, aloe aborax, wheat bran, buckwheat, mugwort, dermis, and kelp in the following order → powdering → aging → drying. A first step of processing to form a second raw material and forming a third raw material with mixed lactic acid bacteria; A second step of mixing the first, second, and third raw materials for 10 minutes; A third step of sterilizing the mixture mixed in the second step at 85 to 88°C for 20 to 30 minutes; A method for manufacturing a functional food composition containing immature apples is presented, which includes:

However, in the case of the above technology, when this composition is used in the production of other foods, the efficacy of apples is expressed in other foods, but there is a problem in that the taste and aroma of apples are expressed in other foods, which may lead to differences in likes and dislikes.

Republic of Korea Patent Registration No. 10-2451742

Accordingly, the present invention was devised to solve the problems of the prior art as described above, and is intended to provide a food composition that can maintain the inherent taste and aroma of other foods when added to other foods while demonstrating the efficacy of apples. .

A food composition using the fermented apple liquid of the present invention (hereinafter referred to as “composition of the present invention”) to solve the above problems is characterized by comprising 1 to 5 parts by weight of Japanese bamboo extract per 100 parts by weight of the fermented apple liquid.

The above food refers to a natural product or processed product containing one or more nutrients, and preferably means that it has undergone a certain degree of processing to become ready to eat. In addition, the above foods include various foods, beverages, special nutritional foods, processed meat products, fish products, tofu, jelly, noodles (e.g., ramen, noodles, etc.), health supplements, seasoned foods, sauces, confectionery, dairy products, and other processed foods. , kimchi, pickled foods, natural seasonings, etc., but is not limited thereto. These foods can be manufactured by conventional manufacturing methods.

When the liquid food composition according to the present invention is used in food, it may contain other ingredients that can have a synergistic effect on the main effect within a range that does not impair the main effect aimed at by the present invention. For example, to improve physical properties, additives such as fragrances, natural pigments, disinfectants, antioxidants, preservatives, moisturizers, thickeners, inorganic salts, emulsifiers, and synthetic polymers may be further included. The above ingredients can be appropriately selected and mixed by a person skilled in the art according to the formulation or purpose of use without difficulty, and the amount added can be selected within a range that does not impair the purpose and effect of the present invention.

The formulation of the food may be in various forms such as solutions, emulsions, viscous mixtures, tablets, powders, etc., but is preferably in a liquid form such as solutions or emulsions. For example, the food may be a beverage, concentrate, diet meal, spread, or liquid meal.

As an example, the apple fermentation liquid is prepared by adding erythritol to apple fruit powder and fermenting it to extract the apple fermentation extract, and then immersing and filtering the apple fermentation extract.

As an example, the bamboo extract is characterized in that it is added in a state immersed in calcium carbonate.

As an example, 1 to 5 parts by weight of lemon peel powder is further included.

As an example, it is characterized in that 1 to 3 parts by weight of gum and 0.5 to 1 part by weight of hijiki powder are further included.

As explained above, the composition of the present invention is a mixture of apple ingredients that are effective for diabetes, etc., while neutralizing the taste and aroma of apples, so that when added to other foods, the efficacy of apples is expressed while preserving the taste and aroma of other foods. There is an advantage.

Hereinafter, the configuration and operation of the present invention will be described in more detail based on the attached drawings. In describing the present invention, the terms and words used in the specification and claims are based on the principle that the inventor can appropriately define the concept of the term in order to explain the invention in the best way. It must be interpreted with meaning and concepts consistent with the technical ideas of.

The composition of the present invention is characterized in that it contains 1 to 5 parts by weight of bamboo shoot extract per 100 parts by weight of apple fermentation liquid.

Preferably, the apple fermentation liquid is prepared by adding erythritol to apple fruit powder and fermenting it to extract the apple fermentation extract, and then immersing and filtering the apple fermentation extract.

The erythritol has a sweetness of about 70 to 80% of sugar and has a refreshing sweetness. Unlike other sweeteners, it is not used as an energy source in the body and is mostly excreted, so it is used as a low-calorie sweetener due to its low absorption rate.

Therefore, in the present invention, a fermented extract of apple fruit is obtained using erythritol as a sugar substitute.

As described above, the erythritol is added to the apple fruit powder, fermented to extract the apple fruit fermented extract, and then the fermented apple fruit extract is immersed and filtered to prepare a fermented broth. Since the fermented broth contains apple ingredients, it is naturally known to have efficacy in diabetes, etc.

Here, since various known technologies can be applied to immersion treatment and filtration, detailed descriptions thereof are omitted.

In the composition of the present invention, an extract of the extract of the apple is further added. The extract of the extract of the extract of the apple is known to be effective in diabetes, etc., like the fermented apple liquid, and not only does this effect appear, but especially the taste and aroma of the fermented apple liquid is neutralized by the addition of the extract of the extract of the apple. It will be done.

That is, when the composition of the present invention is applied to other foods, the original taste and aroma of the other food is maintained while the efficacy of the composition of the present invention is expressed.

The above-mentioned bamboo extract refers to an extract obtained from all parts of the Jeju bamboo plant, including leaves, fruits, stems, roots, and bark, and the extraction site is not limited to a specific part.

The scientific name of the Jeju bamboo grass is Sasa quelpaertensis Nakai, and it is a local endemic species that is distributed only in the Hallasan area. It grows in large colonies within the distribution area, and is distinguished from the bamboo in inland regions by its morphological characteristics.

In terms of resource botanical terms, the Jeju seaweed contains a lot of stored starch in the fruit, so it has been used as an important red-light plant in times of food famine in the Jeju region since ancient times, and is a plant with high potential for use as a resource plant.

The Jeju bamboo shoot extract can be prepared according to a conventional method known in the art for extracting extracts from natural products.

In general, an extract refers to a substance obtained by extracting the active ingredients from a natural product, and includes all substances regardless of the extraction method or type of ingredient.

Therefore, it is a broad concept that includes, for example, extraction of solvent-soluble components from natural products using water or organic solvents, and extraction of only specific components of natural products.

At this time, Jeju bamboo used for extraction can be harvested, washed, and used as is or dried. Drying methods include sun drying, shade drying, hot air drying, and natural drying.

For example, the Jeju bamboo extract of the present invention may be extracted through a solvent extraction method.

The solvent used at this time includes water; C1 to C5 lower alcohols such as methanol, ethanol, isopropyl alcohol, n-propyl alcohol, n-butanol and isobutanol, polyhydric alcohols such as glycerol, ethylene glycol, propylene glycol, 1,3-butylene glycol, acetone, Hydrocarbon solvents such as methyl acetate, ethyl acetate, benzene, n-hexane, diethyl ether, dichloromethane, and chloroform, and non-polar organic solvents such as petroleum ether, methyl acetate, benzene, hexane, chloroform, methylene chloride, dimethyl ether, and ethyl acetate. One or more types selected from the group consisting of solvents may be used.

Preferably, it can be extracted using at least one selected from the group consisting of water, C1 to C5 lower alcohol, and acetone.

When preparing an extract by the solvent extraction method, conventional methods such as hot water extraction, cold immersion extraction, high pressure extraction, ultrasonic extraction, reflux cooling extraction, or supercritical extraction can be used. The extraction temperature and extraction time are determined by the extraction target used, It varies depending on the method, etc., and an appropriate range can be adopted by a person skilled in the art.

In addition, the extraction may be performed once or multiple times, ranging from 1 hour to several days. In addition, extraction efficiency can be further increased when stirring with a shaker during extraction.

In the process of removing floating solid particles from the extract, particles may be filtered using cotton, nylon, etc., or ultrafiltration, cryofiltration, centrifugation, etc. may be used, but are not limited thereto.

In addition, separation or purification processes using various chromatographies (chromatography according to size, charge, hydrophobicity, or affinity) may be additionally included.

On the other hand, since the bamboo extract contains pectin components, there may be a problem in that these components exhibit their own gelling effect and are not easily dispersed sufficiently in the apple fermentation liquid.

Accordingly, in the present invention, an example is presented in which the bamboo extract is added while immersed in calcium carbonate. Sufficient dispersion is achieved by allowing the extract of the bamboo extract to be soaked in edible calcium carbonate and mixed with the apple fermentation liquid.

Since there are various known methods for immersing the coarse-grained bamboo extract in calcium carbonate, detailed description thereof will be omitted.

In addition, the present invention provides an example in which 1 to 5 parts by weight of lemon peel powder is further included in the apple fermentation liquid to more easily neutralize the taste and aroma of apples. Lemon peel is also known to be effective in diabetes, etc., and lemon peel powder is a porous material that can have the effect of deodorizing the scent of apple fermentation liquid.

In addition, the present invention provides an example in which, in addition to the above compositions, 1 to 3 parts by weight of gum and 0.5 to 1 part by weight of hijiki powder are further included. In particular, in this case, it can be added to other foods, but it can also be consumed on its own in jelly form to make it easier to consume.

Gum has excellent water retention capacity and its viscosity does not change over time, maintaining elasticity and improving texture.

However, in the case of the above gum, there is no change in viscosity at room temperature, so the elasticity is maintained, but in the summer, etc., the gel network is weakened and the elasticity itself is reduced, which can act as a factor that impairs the texture.

Accordingly, the present invention presents an example in which more hijiki powder is added.

The hijiki contains gutta percha, so when it reacts with moisture, a sticky thread is produced. This viscous thread component compensates for the loss of elasticity of the gum at high temperatures.

A preferred embodiment of the present invention will be described below through experimental examples.

<Manufacture of bread>

200g of flour and 210g of water were mixed and first aged at 28°C for 24 hours.

Then, wheat flour and water were added to the primary aged yeast in a weight ratio of 1:1:1, and then secondary aged at a temperature of 87°C for 24 hours to prepare grain yeast.

Next, 300g of grain yeast, 100g of the composition of the production example below, 300g of rye flour, 600g of wheat flour, and 800g of water were mixed and kneaded at a temperature of 25°C.

Next, primary fermentation was performed at 28°C for 80 minutes, and the primary fermented dough was punched to remove gas.

Next, the degassed dough was subjected to secondary fermentation at 28°C for 30 minutes. Then, it was aged at low temperature for 24 hours at 5℃.

Next, the low-temperature aged dough was molded into bread and baked.

<Manufacture of fermented apple liquid>

Add 100g of erythritol to 200g of dried apple powder, add 500g of water again, and leave for 3 days.

At this time, when white foam appears, from this point on, start adding 300g of water every 3 days for a total of 3 times. After filtering out foreign substances such as settled fruit residue, dirt, and sediment, continue to add water at a temperature of 25 to 30°C. Secondary fermentation was carried out for 3 days while maintaining , and then the remaining foreign substances were filtered out to obtain 210 g of apple fermentation liquid. The obtained apple fermentation liquid was used in subsequent tests.

<Manufacture of bamboo extract>

After drying the dried leaves of Jeju bamboo shoots, 600 g of Jeju seaweed powder was added to 4 liters of 70% ethanol aqueous solution and extracted for 24 hours at room temperature (25°C).

This extract was filtered through filter paper, concentrated under reduced pressure at 45°C using a distillation device equipped with a cooling condenser, and dried.

Thus, 52 g of Jeju bamboo extract was obtained. The obtained Jeju bamboo extract was used in subsequent tests.

<Comparative example>

100 g of the apple fermentation liquid prepared above was used to prepare the bread.

<Example 1>

97g of the apple fermentation liquid prepared above and 3g of the bamboo extract prepared above were used to prepare the bread.

<Example 2>

Bread was prepared by mixing 97 g of the apple fermentation liquid prepared above with 3 g of the bamboo extract prepared above, and the bamboo extract was mixed while immersed in 5 g of calcium carbonate.

<Example 3>

Jelly was prepared by mixing 97 g of the apple fermentation liquid prepared above with 3 g of the bamboo extract, 1 g of gum, and 50 g of water, and stirring at 50°C for 2 hours.

<Example 4>

Jelly was prepared by mixing 97 g of the apple fermentation liquid prepared above with 3 g of the bamboo extract, 1 g of gum, 0.3 g of hijiki powder, and 50 g of water, and stirring at 50°C for 2 hours.

<Sensory test> division Comparative example Example 1 Example 2 Example 3 Example 4 incense 3.1 4.3 4.4 4.2 4.1 taste 3.4 4.4 4.6 4.4 4.7

In the above experiments, in the case of Comparative Examples to Examples 2, a sensory evaluation was performed to determine the degree to which the bread smelled and tasted of apples, and in Examples 3 and 4, a sensory evaluation was performed as a relative evaluation of the aroma and taste as a jelly.

Comparing Comparative Examples to Examples 2, it can be seen that the bread smells and tastes of apples are less in Examples 1 and 2 compared to the Comparative Examples, and that Example 2 smells and tastes less like apples than in Example 1. It can be seen that this feeling is less, and this is believed to be due to the uniform development of physical properties in Example 2 by adding the bamboo extract while immersed in calcium carbonate.

In addition, it can be seen that Example 4 is superior to Example 3 in terms of sensory properties. This is due to the fact that Example 4 showed advantageous results in terms of maintaining elasticity even though the jelly was manufactured at a relatively high temperature (50°C). It is judged.

Through the above-described content, those skilled in the art will be able to see that various changes and modifications can be made without departing from the technical idea of the present invention. Therefore, the technical scope of the present invention should not be limited to what is described in the detailed description of the specification, but should be determined by the scope of the claims.

Claims (5)

A food composition using apple fermentation liquid, characterized in that it contains 1 to 5 parts by weight of Japanese bamboo extract per 100 parts by weight of apple fermentation liquid.
According to clause 1,
A food composition using apple fermentation liquid, characterized in that the apple fermentation liquid is prepared by adding erythritol to apple fruit powder and fermenting it to extract the apple fermentation extract, and then immersing and filtering the apple fermentation extract.
According to clause 1,
A food composition using apple fermentation liquid, characterized in that the bamboo extract is added while immersed in calcium carbonate.
According to clause 1,
A food composition using apple fermentation liquid, characterized in that it further comprises 1 to 5 parts by weight of lemon peel powder.
According to clause 1,
A food composition using apple fermentation liquid, characterized in that it further contains 1 to 3 parts by weight of gum and 0.5 to 1 part by weight of hijiki powder.