KR950024766A - Manufacturing method of wild blueberry extract dry powder containing high anthocyanoside - Google Patents

Manufacturing method of wild blueberry extract dry powder containing high anthocyanoside Download PDF

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Publication number
KR950024766A
KR950024766A KR1019940002568A KR19940002568A KR950024766A KR 950024766 A KR950024766 A KR 950024766A KR 1019940002568 A KR1019940002568 A KR 1019940002568A KR 19940002568 A KR19940002568 A KR 19940002568A KR 950024766 A KR950024766 A KR 950024766A
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South Korea
Prior art keywords
wild blueberry
blueberry extract
wild
powder according
dry powder
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KR1019940002568A
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Korean (ko)
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KR0126444B1 (en
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권영석
이병순
방성모
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한동근
주식회사 태평양
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Priority to KR1019940002568A priority Critical patent/KR0126444B1/en
Publication of KR950024766A publication Critical patent/KR950024766A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2106—Bilberries, blueberries
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5112—Cyclodextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/20—Freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/48—Ultrasonic treatment

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  • Life Sciences & Earth Sciences (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicinal Preparation (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 안토시아노사이들 고함량으로 함유하는 와일드 불루베리 엑기스의 건조분말을 제조하는 방법을 제공한다. 본 발명의 방법은 (1)와일드 블루베리 신선과를 수확 즉시 -20 ∼ -40℃의 온도에서 급속냉동 시키는 공정;(2)냉동 와일드 블루베리를 파쇄하는 공정;(3)파쇄된 와일드 블루베리액에 식품용 구연산을 첨가하여 pH를 1.0∼3.4의 범위로 조정하는 공정;(4)pH가 조정된 와일드 블루베리액을 20∼30㎑주파수의 초음파 추출기에서 식용알콜을 추출용매로하여 추출하고 여과하는 공정;(5)여액을 질소 기류하에서 감압하에 10℃이하의 온도에서 농축하여 와일드 블루베리 엑기스를 수득하는 공정;(6)상기(5)에서 얻어진 와일드 블루베리 엑기스 단독 또는 부형제가 첨가된 것을 급속 동결건조하고 건조된 와일드 블루베리 엑기스를 마쇄하여 44∼350㎛ 입도의 분말로 만드는 공정으로 이루어짐을 특징으로 한다. 상기와 같은 본원 발명에 의해 제조된 와일드 블루베리 엑기스 건조분말은 색상이 선명하고, 유효성분인 안토시아노사이드를 다량 함유하며, 총 처리시간이 대폭 단축되며, 위생성, 가공성 및 보존성이 우수한 특징을 갖는다.The present invention provides a method for producing a dry powder of wild blueberry extract containing a high content of anthocyanides. The method of the present invention comprises the steps of: (1) rapidly freezing wild blueberry fresh fruit at a temperature of -20 to -40 ℃ immediately; (2) crushing frozen wild blueberries; (3) crushed wild blueberries Adding citric acid for food to the liquid to adjust the pH in the range of 1.0 to 3.4; (4) extracting the adjusted wild blueberry liquid with edible alcohol as an extraction solvent in an ultrasonic extractor of 20-30 kHz frequency (5) a step of concentrating the filtrate under a reduced pressure under a stream of nitrogen at a temperature of 10 ° C. or less to obtain a wild blueberry extract; Fast lyophilized and dried wild blueberry extract is characterized in that the process consisting of a powder of 44 ~ 350㎛ particle size. The wild blueberry extract dry powder prepared by the present invention as described above has a clear color, contains an anthocyanoside which is an active ingredient, greatly shortens the total treatment time, and has excellent hygiene, processability and storage properties. Have

Description

안토시아노사이드를 고함량으로 함유하는 와일드 블루베리(Wild blue -berry) 엑기스 건조분말의 제조방법Method for preparing wild blue-berry extract dry powder containing anthocyanoside in high content

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (9)

(1)와일드 블루베리 신선과를 수확 즉시 -20 ∼ -40℃의 온도에서 급속냉동 시키는 공정;(2)냉동 와일드 블루베리를 파쇄하는 공정;(3)파쇄된 와일드 블루베리액에 식품을 구연산을 첨가하여 pH를 1.0∼3.4의 범위로 조정하는 공정;(4)pH가 조정된 와일드 블루베리액을 20∼30㎑ 주파수의 초음파 추출기에서 식용알콜을 추출용매로하여 추출하고 여과하는 공정;(5)여액을 질소 기류하에서 감압하에 10℃이하의 온도에서 농축하여 와일드 블루베리 엑기스를 수득하는 공정;(6)상기(5)에서 얻어진 와일드 블루베리 엑기스 단독 또는 부형제가 첨가된 것을 급속 동결건조하고 건조된 와일드 블루베리 엑기스를 마쇄하여 44∼350㎛입도의 분말로 만드는 공정으로 이루어짐을 특징으로 하는 와일드 블루베리 엑기스 건조분말의 제조방법.(1) a step of rapidly freezing fresh blueberries at -20 to -40 ° C immediately after harvesting; (2) crushing frozen wild blueberries; (3) citric acid in crushed wild blueberry liquid (4) extracting and filtering the edible alcohol as an extraction solvent by using an ultrasonic extractor of 20-30 kHz frequency adjusted wild blueberry liquid adjusted to pH by adding pH; 5) concentrating the filtrate under a stream of nitrogen at a temperature of 10 ° C or less to obtain a wild blueberry extract; (6) rapid freeze drying of the wild blueberry extract alone or excipient added in (5) above A method of producing a wild blueberry extract dry powder, characterized by comprising a step of grinding the dried wild blueberry extract into a powder having a particle size of 44 ~ 350㎛. 제1항에 있어서, 공정(1)의 급속냉동은 -20 ∼ -30℃의 온도범위에서 실시하는 것을 특징으로 하는 와일드 블루베리 엑기스 건조분말의 제조방법.The method for producing a wild blueberry extract dried powder according to claim 1, wherein the rapid freezing of step (1) is performed at a temperature range of -20 to -30 ° C. 제1항에 있어서, 공정(2)의 와일드 블루베리의 파쇄는 질소기류하에서 -10∼5℃의 냉각수가 순환되는 파쇄기를 이용하여 실시함을 특징으로 하는 와일드 블루베리 엑기스 건조분말의 제조방법.The method for producing wild blueberry extract dried powder according to claim 1, wherein the crushing of the wild blueberries of the step (2) is performed using a crusher in which cooling water of -10 to 5 ° C is circulated under a nitrogen stream. 제1항에 있어서, 공정(6)의 부형제는 싸이클로덱스트린이며, 그 양은 와일드 블루베리 엑기스 순고형분 함량의 20∼100중량%임을 특징으로 하는 와일드 블루베리 엑기스 건조분말의 제조방법.The method for producing a wild blueberry extract dry powder according to claim 1, wherein the excipient of step (6) is cyclodextrin, the amount of which is 20 to 100% by weight of the pure content of wild blueberry extract. 제1항에 있어서, 공정(6)의 동결건조는 원적외선을 설치한 동결건조기에서 0.5∼0.05mmHg의 감압하에 -50℃ 이하의 온도에서 실시함을 특징으로 하는 와일드 블루베리 엑기스 건조분말의 제조방법.The method of manufacturing a wild blueberry extract dried powder according to claim 1, wherein the freeze-drying of the step (6) is performed at a temperature of -50 ° C or lower under a reduced pressure of 0.5 to 0.05 mmHg in a freeze dryer equipped with far infrared rays. . 제5항에 있어서, 원적외선은 2.5∼200㎛의 파장임을 특징으로 하는 와일드 블루베리 엑기스 건조분말의 제조방법.The method of manufacturing a wild blueberry extract dried powder according to claim 5, wherein the far infrared rays have a wavelength of 2.5 to 200 µm. 제5항에 있어서, 동결건조시 승화열의 공급온도는 40℃ 이상을 넘지 않도록, 바람직하게는 25∼35℃가 되도록 하는 것을 특징으로 하는 와일드 블루베리 엑기스 건조분말의 제조방법.The method of manufacturing a wild blueberry extract dry powder according to claim 5, wherein the supply temperature of the sublimation heat during freeze-drying is not more than 40 ° C, preferably 25 to 35 ° C. 제1항에 있어서, 공정(6)의 동결건조된 와일드 블루베리 엑기스의 마쇄는 -10∼5℃의 냉각수가 순환되는 마쇄기를 이용하여 실시함을 특징으로 하는 와일드 블루베리 엑기스 건조분말의 제조방법.The method for producing a wild blueberry extract dried powder according to claim 1, wherein the grinding of the freeze-dried wild blueberry extract of step (6) is performed using a grinding machine in which cooling water of -10 to 5 ° C is circulated. . 참고사항 : 최초출원 내용에 의하여 공개하는 것임.Note: The disclosure is based on the original application.
KR1019940002568A 1994-02-14 1994-02-14 Process for the preparation of wild blueberry extract dry powder with high content anthocyanosides KR0126444B1 (en)

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KR1019940002568A KR0126444B1 (en) 1994-02-14 1994-02-14 Process for the preparation of wild blueberry extract dry powder with high content anthocyanosides

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110353031A (en) * 2018-06-15 2019-10-22 蔡晓鹏 A kind of instant blueberry freeze-drying fruit preparation method

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101278139B1 (en) * 2010-11-30 2013-06-27 (주)청호씨푸드 Method for producing beverage having visual function enhancement effect
KR101438792B1 (en) * 2011-10-13 2014-09-05 농업회사법인 주식회사 헬스페이스 Method for extracting blueberry, method for preparing drink and tablet containing the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110353031A (en) * 2018-06-15 2019-10-22 蔡晓鹏 A kind of instant blueberry freeze-drying fruit preparation method

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