KR930005204B1 - Method for producing omija-distilate - Google Patents

Abstract

A concentrated soln. of Schizandrae fructus is prepd. by (a) crushing the fruit of Schizandrae fructus (I) by pressing, (b) putting the crushed (I) and electrolytic soln. into the distiller contg. a condenser, (c) distillating it by supplying 110-120 deg.C steam for 10-20 min., (d) collecting the distilled soln. and (e) mixing the collected soln. with the other fruit juice to obtain the final product.

Description

Steam distillation method of Schisandra chinensis fruit and preferred food stock

The present invention relates to an undiluted solution for health food using a Schizandra chinensis extract containing essential oil components obtained by steam distillation from the hard seed of Schizandra chinensis and its manufacturing method. In addition, the present invention also relates to a stock solution for palatial health foods having a specific aromaticity, which is obtained by mixing Schizandra chinensis extract containing the essential oil component of Schizandra chinensis seed described above with citrus fruit juice.

Schisandra chinensis has a blood pressure lowering and antitussive expectorant action, which is not only widely used as a herbal medicine but also widely used as a health food because it has a function of controlling gastric secretion and promoting bile secretion. In particular, Schisandra chinensis has a unique taste with a combination of sweet, bitter, sour, spicy, and salty, and it is used as a raw material for teas and spirits because of its unique aroma.

As mentioned above, Schisandra chinensis used for medicinal and health foods is a fruit that contains solid seeds in the pulp surrounded by the cuticle. The pulp is a supermycin-based substance (Gmycin AQ), monoterpenes, citral, Malic acid, tartaric acid, monosaccharides, resins, etc. and essential oils such as β ₂ -bisabolene, sesquicalene and α-rangen are contained. Seeds include xanthrin, deoxyshandrone, α-xanthrin, and high quality It contains substances. When using Schisandra chinensis for medicinal or health food, Schisandra chinensis fruit is immersed in a solvent such as water or alcohol to extract medicinal ingredients and flavors contained in Schisandra chinensis and used for health food tea or alcoholic beverages. .

However, seeds in Schizandra chinensis are hard to penetrate the water or solvent because their skin is firm, and according to the aforementioned conventional solvent immersion extraction method, essential oils such as ssandrorin and di, which are essential oils contained in solid seeds, Oxysandrin, gammashrin, etc. were not extracted. Only the superstitious substances, monoterpenes, citral, malic acid, tartaric acid, monosaccharides, and lysine contained in the flesh were mainly extracted. Therefore, the Schizandra chinensis fruit extract according to the conventional solvent immersion extraction method described above exhibits a subtle and light flavor but no stinging and irritating flavor peculiar to Schizandra chinensis.

The present inventors attempted a method of crushing schisandra chinensis so as to crush the solid seed contained in the fruit of Schisandra chinensis to extract the irritating ingredients contained in the seed possessed by Schisandra chinensis fruit, and the essential oil contained in the seed of Schisandra chinensis The ingredients are extracted together with the ingredients contained in the pulp, but because the high quality of the seeds is extracted in large quantities, the bitter taste is so strong that it cannot be used as a favorite food.However, by crushing Schisandra chinensis and extracting it with water vapor, condensing and collecting volatile components bitter taste Omija ester (Shysandra ester A, B) is the subject of the evaporation of only a small amount was found to be able to obtain a distillate in which the bitter taste and irritating flavor is harmonized to complete the present invention.

In particular, the steam distillate of Schisandra chinensis seed obtained by the present invention has a strong stinging flavour, and thus, by distillation of the seed from the extract obtained from Schisandra chinensis without not crushing seeds by conventional solvent immersion extraction method, the distillation obtained by steam distillation. Mixing the liquid, freshness and irritation harmonize to obtain healthy foods, especially juices for drinks or alcoholic beverages.

In addition, according to the present invention, when the distillate obtained by crushing the seed and steam distillation is mixed with the citrus fruit juice, it causes a taste contrast, resulting in a third flavor suitable for the manufacture of a favorite food.

It is an object of the present invention to obtain a Schizandra chinensis extract containing a seed component having an irritating flavor that seems to sting from Schizandra fruit.

Still another object of the present invention is to provide a stock solution for preference foods in which the stimulating flavor of the ingredients contained in Schisandra chinensis and the light flavor of the ingredients of Schisandra chinensis are in harmony.

Still another object of the present invention is to provide a taste food, in particular, an undiluted beverage for beverages having a third unique flavor in combination with a flavor unique to Schisandra chinensis and palatable fruit flavor, particularly citrus.

The object of the present invention described above is achieved by compressing and crushing Schisandra chinensis so that solid seeds are crushed and steam distilling to obtain a distillate having an irritating flavor, and mixing this steam distillate into a solvent dipping extract or juice of Schisandra chinensis.

One embodiment of the present invention compresses and pulverizes seeds having a firm cuticle contained in Schisandra chinensis fruit together with the flesh so that the material inside the cuticle is exposed while the cuticle of the seed is ruptured or pulverized, and the crushed product is a non-pointing agent, for example After wetting with an electrolyte solution, the superheated water vapor is passed through the crushed material to cool and condense the distillate distilled out in the vapor state. If necessary, an edible surfactant is added to the essential oil distillate or stirred at a high speed of 10,000 RPM or more. Schizandra fruit, which makes the essential oil material homogeneous, consists of a distillate production method by steam distillation. The aforementioned Schizandra chinensis extract extraction method uses a conventional steam extraction method, and 100-1000 ml of water per 100 g of Schizandra chinensis extract is extracted.

In the present invention described above, the shredding of the Schizandra chinensis seed is carried out by passing Schizandra fruit through the pressing roller or by pressing the bar. When the cuticle of Schizandra seed is destroyed, the essential oil component contained therein is steam. It is eluted by distillation. In particular, steam distillation of the crushed Schizandra chinensis seeds extracts Schizrin, deoxy-schsandrin, gamma-shrindrins and other irritating flavor substances contained in Schisandra chinensis seeds, but the bitter taste Schizandra ester contained in the seeds. The silver is not extracted to obtain a distillate useful for the preparation of palate beverages such as soft drinks. However, in the case of extracting the above-mentioned crushed products by a conventional method in a solvent, in particular, hot water immersion extraction, while the extraction of irritating flavor substances is small, bitter taste components such as Schizandra chinensis can be extracted in a large amount and used for medicinal purposes. Distillate used as a stock solution for the manufacture of palate beverages cannot be obtained, so a distillation method using superheated steam should be used.

In the method of the present invention, when distillation of Schizandra chinensis pulverized with superheated water vapor with an electrolyte solution distills, the boiling point of the high-quality essential oil component contained in the seed is increased to increase the concentration of the aromatic component in the distillate. At this time, as the non-scaling electrolyte solution, sodium chloride, magnesium chloride, calcium chloride, etc., which are not harmful to the human body, are used. The amount of the electrolyte solution is used in the range of 0.5-5.0% based on the weight of Schisandra chinensis and the distillation is 110- It is recommended to proceed with superheated steam at 120 ° C. for 10-30 minutes.

The distillate of Schisandra chinensis seed extracted by steam distillation described above is composed of aromatic essential oil component and water and is not mixed with each other. Therefore, if necessary, edible surfactant such as polysorbate is distilled into a distillate. 0.1-0.5% by weight of the agitation or stirring using a stirrer with a stirring blade such as a cutting stirrer at a high speed of 10,000RPM or more to make the water and essential oil components homogeneous.

Another embodiment of the present invention is composed of a raw food stock solution prepared by mixing steam distillate of Schisandra chinensis seed obtained from crushed Schisandra chinensis fruit into a solvent immersion extract of Schisandra chinensis fruit.

As described above, the steam distillate obtained by steam distillation of the Schizandra chinensis fruit, which has broken the cuticle of seeds, contains aromatic flavors such as xanthrin, deoxyshandrin, and α-shisandrin, which have a stinging irritant but have a light flavor. Malic acid, tartaric acid, monosaccharides and resins, which give sweetness and sweetness, are not extracted in large quantities. However, steam extracts of the above-mentioned seeds are not suitable for the manufacture of favorite foods. When immersion extract is added, β ₂ -bisabolene and sesquicalcene, which are essential oils, such as high bisine substances, monoterpenes, citral, malic acid, tartaric acid, monosaccharides and resins, which are a group of lignans contained in the solvent immersion extract , a fragrance that is stingy and irritating in the steam distillate of seeds with α-rangen If a flavor is more be made a combination of flavor for the favorite food is also added to the steam distillate of the seed is immersed in a solvent extract of Schisandra chinensis fruit are led to the typical synergistic effect of the flavor that has a solvent dipping extract.

In particular, after extracting Schisandra chinensis fruit with ethanol in order to obtain Schisandra chinensis fruit extract, the resulting filter residue may be used in the steam distillation of the seed by crushing it.

The mixing ratio of the steam distillate of the foregoing seeds and the solvent immersion extract of the fruit may vary depending on the concentration of the active ingredient in the steam distillate and the solvent extract. In general, up to 10 to 500 parts by weight of the steam distillate may be used in 100 parts by weight of the solvent immersion extract based on the steam distillate or the solvent extract at a concentration obtained by a conventional distillation and extraction method. However, the above-mentioned blend ratio may vary depending on the type and amount of sweeteners or other additives added and the type of favorite food. For example, when a large amount of steam distillate is contained, the stimulation of the flavor is strong and at the same time a fresh flavor such as sol flavor, while the amount of the steam distillate is changed into a light scent such as raisins. Therefore, it is better to reduce the amount of the steam distillate for the preparation of the favorite foods such as tea, and to increase the amount of the steam distillate for the preparation of the irritating favorite foods such as soft drinks.

Another form of this invention consists of the taste food which mixed the Schisandra chinensis extract containing the steam distillate of Schisandra chinensis with the citrus fruit juice or extract.

Schizandra chinensis extract can be used as a favorite food by its flavor, but when Schizandra chinensis extract is mixed with citrus juice or extract, it produces taste contrast and emits a fresh direction, resulting in a third unique flavor. do. This phenomenon does not appear when the Schisandra chinensis extract is mixed with the juice or extract of other fruits other than citrus, but only when it is mixed with the juice or extract of the citrus fruit, and the fragrance contained in citrus fruits such as tangerine, lemon, orange, grapefruit, etc. It exhibits a complementary function between base notes and top notes of fragrances such as limonene, myrsen, α-pinene, and α-terpineol, which are essential oils. Is improved. In the manufacture of a favorite food combining Schizandra chinensis extract and seed distillate with a citrus stock, the mixture of Schizandra chinensis extract is mixed with 5-50% citrus stock 50-95%.

Hereinafter, the present invention will be described in detail by examples.

Example 1

Preparation of Steam Distillate of Schisandra chinensis Seeds

50 g of dried Schisandra chinensis fruit is passed through rollers of 0.1 mm intervals and crushed so that the cuticles of seeds in the fruit compartment are crushed.Then, it is put into a distillation with an exhaust pipe, and 100 ml of water containing 5 g of sodium chloride is wetted. Distillate is obtained by cooling and condensing the steam discharged to the exhaust pipe while blowing superheated steam at -120 ° C for 10 minutes. Since the obtained distillate is separated into the essential oil component and water, the distillate is introduced into a stirrer equipped with a stirring blade and stirred at a high speed of 10,000 RPM to become homogeneous. The distillate produced has a pungent stimulating flavor.

Example 2

Schizandra Fruit Extract Preparation

100 g of dried Schisandra chinensis fruit was added to the extractor, 500 ml of 10% ethanol solution was added thereto, heated at 70 ° C. for 3 hours, filtered, and the primary extract was filtered, 250 ml of water was added to the residue, and extracted again at 80 ° C. for 3 hours. The extract is filtered and combined with the primary extract.

Example 3

Preparation of food stock

In order to measure the flavor intensity when the steam distillate of Schizandra chinensis according to Example 1 was added to the solvent-immersion extract of conventional Schizandra fruit according to Example 2, the mixing ratio of the steam distillate to the solvent-immersion extract was varied. Table 1 shows the results of measuring the flavor intensity with a threshold value, which is the minimum detectable concentration.

TABLE 1

Flavor Strength when Mixing Steam Distillate with Solvent Dipping Extract

As can be seen from Table 1, 20% of the steam distillate of the seeds is mixed with three times the flavor strength of the solvent-immersion extract without mixing the distillate, and five times the flavor when the 50% of the distillate is mixed. Strength is shown.

In addition, in order to measure the taste of the flavor according to the addition of the steam distillate, 100 g of the stock solution obtained by mixing 80% of the solvent immersion extract with 20% of the steam distillate and 100 g of the comparative solvent immersion extract were diluted with 1000 ml of water, and the beverage had a biliary 7%. Table 2 shows the results of tasting to 15 unspecified persons by the Response Examination Method, measured by the Ranking Method, and converting the degree of preference into a score by Fisher & Yatter Skoa.

TABLE 2

Sensory Evaluation Results of the Stock Solution Added Steam Distillate to Solvent-immersion Extract and Solvent-immersion Extract

* Score: converting rankings to scores (Fisher & Yater Score)

** P 0.05dml F value 4.60 <7.88, 5% level of significance

According to the above-described Table 2, it can be seen that the taste degree of flavor increases when the distillate is formulated as a result of the sensory evaluation.

Example 4

Preparation of food stock

200 g of tangerine was crushed and heated at 80 ° C. for 2 minutes to inactivate the enzyme, followed by filtration and cooling to obtain fruit juice. Then, 50 g of Schisandra chinensis seed distillate of Example 1 and 30 g of Schisandra chinensis fruit extract of Example 2 were added thereto. Obtain 100 g of food stock.

In order to determine the palatability when the Schizandra chinensis distillate and the solvent immersion extract were added to the tangerine juice, the results of sensory tests of 16 opaque persons were analyzed in multiple comparisons, and the results are shown in Table 3.

TABLE 3

Sensory Test Results of Combined and Not Combined Tangerine Extracts

* Methodology: Multiple Comparison Difference Analysis

Result significance: High significance above 1% level (F 5.39 <9.79)

The score of Table 3 evaluated the thing which was much better than this on the basis of the solvent immersion extract liquid of Schizandra fruit as 1, the thing which is much worse, and 7. According to Table 3, the stock solution consisting of steam distillate, solvent immersion extract and tangerine juice showed the best preference.

Example 5

Manufacturing of food

100 g of the stock solution of Example 3 was diluted with 1000 ml of water, 10 g of sugar was added thereto, and then pre-sterilized by heating at 85 ° C. for 30 minutes, and then carbonized and sealed and post-sterilized according to a conventional method of preparing a carbonated beverage to obtain a carbonated beverage.

Claims (3)

The Schisandra chinensis fruit was pressed and crushed to rupture the seed skin, and then wetted with an electrolyte solution containing 0.5-5.0 wt% of electrolyte based on the weight of dry Schisandra chinensis and distilled for 10-20 minutes while injecting superheated steam at 110-120 ° C. And steam distillation of the distilled vapor phase material, and homogeneous mixing of the hydrophobic and hydrophilic components from the distillation. Solvent immersion extracted with 2-10 times of 10% ethanol from Schisandra chinensis fruit without distilling the steam distillate obtained by crushing Schisandra chinensis fruit so that the seed skin was ruptured and superheated for 10-20 minutes with superheated steam for 10-20 minutes Schizandra chinensis extract prepared by mixing the extract with a weight ratio of 1: 0.5-1: 1. Schisandra chinensis fruit was crushed so that the cuticle of seeds was ruptured, steam distillate obtained by superheated steam distillation, and unbroken schizandra fruit were mixed with a solvent dipping extract extracted with 2-10 times of 10% ethanol in a ratio of 1: 0.5-1: 5 by weight. The stock solution for preference foods, wherein 5-50% by weight of the mixed solution is mixed with 50-95% by weight of citrus juice.