KR960003883B1 - Preparation process of aloe vera gell liquid - Google Patents

Abstract

The aloe vera gel solution is prepd. by 1) peeling the aloe vera to obtain the gel, 2) soaking the obtd. aloe vera gel in the 50 - 60% ethanol for 10 - 20 min. and crushing, and 3) vacuum-concentrating the crushing aloe vera gel to obtain the final product. The ethanol contains 0.1% vitamin C.

Description

Method for preparing aloe vera gel solution

The present invention relates to a method for preparing aloe vera gel solution which maintains viscosity when fresh aloe vera gel is ground in a mixer. Aloe, known for its origin in Africa, has 325 species worldwide. Aloe barbadensis, introduced on the island of Barbados in 1630, was used as a laxative, but its use is gradually decreasing due to the development of other laxatives with improved stability. However, with the application of cosmetics, health foods, skin ointments, etc., the global consumption of aloe is 200,000 tons per year, and the market size of processed products reaches $ 400 million.

In aloe, there are two kinds of juice, one of which is a transparent gel and the other of which is a yellow juice obtained from a perlcyclic cell between the shell and the inner gel. The latter yellow juice contains an anthraquinone-based substance called alloin, which is dried and used as a laxative (Korean Pharmacopoeia, 6th edition, Presbytery).

Even if the outer cells of the transparent gel obtained by cutting or extracting the fresh leaves are well separated, yellow juice, that is, alloin is contained, so after 2 days at room temperature, the color changes to pink, and the viscosity gradually disappears. Therefore, aloe gels which are commercially available until now are prepared by boiling in water to remove fiber and concentrated gel or concentrated dried powder as raw materials. However, the gels prepared by this method do not maintain their viscosity, and as a result of the addition of carrageenan, alginic acid, scattering gum, agar, etc. as a thickener to maintain the viscosity, such products cannot feel the same viscosity as in natural gels. none.

Coble patent (Cobble, US 3,892,853) and Coats patent (Coats, US 4,178,372) are widely used as a conventional method for commercializing aloe, but these methods did not remove aloe. In order to remove alloin, the gel was powdered by hot air, solar heat, or lyophilization, and then dissolved in water, and adsorption of alloin using activated carbon was also introduced. However, the product by this method can not feel the aroma of the aloe. In addition, Carrington Labs. Inc. of the United States introduced a method for removing alloin through US Patent 4,735,935 and reduced alloin to within the range of 0.001 to 0.05%, but this method requires sterilization of the collected aloe leaves. In addition, the yellow juice containing alloin should be left for 4 hours or more, and an ultrafiltration membrane should be used for concentration.

In order to solve the above-mentioned problems, the present inventors who have studied the product applying aloe for many years reduce the processing time for lowering the content of aloe by immersing the aloe gel in ethanol, and at the same time retain the inherent flavor of aloe. In addition, the present invention has been completed by developing a method of maintaining fresh aloe in an industrially processed product when the viscosity is felt by grinding the mixer.

In detail, the aloe gel (weakly referred to as gel below) obtained by peeling aloe leaves was first deposited in an ethanol solution for 10 to 20 minutes to remove aloe.

At this time, vitamin C may be added to ethanol as an antioxidant, and the concentration of vitamin C is 0.7 to 1.5%. The aloe gel from which aloe was removed by immersion in ethanol was pulverized with a mixer, and then concentrated in vacuo for 1 to 2 hours to remove alcohol. 40 degreeC-60 degreeC is suitable for the temperature at this time. Concentrate in vacuo and sterilize as necessary before commercialization.

The optimum concentration of ethanol for removing alloin was found to be 50% to 60% by the following Experimental Examples 1 to 6, and the deposition time was found to be good for 10 to 20 minutes by the following Experimental Examples 7 to 14. .

The characteristics of the gel solution obtained above are sterilized by the alcohol component and the enzyme contained in the aloe vera inactivates the viscous like the natural gel juice from the fresh leaves, and also maintains the natural flavor and color of the natural gel. Viscosity was determined using a Brookfield LVTDV-II digital bisometer. 3 was measured under the conditions of rpm 12. The texture, flavor and color of natural gels depended on a panel test using 50 panelists familiar with aloe, which were constantly taking fresh aloe leaves and gels. The texture of natural gel is the sense of the tongue when chewed with aloe vera gel, which is the sense of chewing jelly or chewing radish, plus the feeling of mucus fluid in the mouth when chewing raw seaweed.

Aloe gel containing aloe gel is in the range of 0.085-0.11% although the amount of fresh leaves collected in the same place is slightly different. When 1N sodium hydroxide solution was added to the gel solution and left to filter for 10 minutes, alloin exhibited a maximum absorbance at 340 nm. In the present invention, the alloin content of the gel solution immersed in ethanol shows a maximum concentration of 0.04%.

Experimental Examples 1 to 6

Aloe vera leaves grown for more than three years were harvested and stored in the refrigerator until use. 100 g of the gel peeled off using a knife was immersed in an ethanol solution containing 0.1% of vitamin C for 10 minutes to remove the extract. The gel solution obtained by treating the treated gel with a mixer for 1 minute was concentrated in vacuo at 45 ° C. for 1 hour using a vacuum evaporator of Buchzi RE 121. Viscosity change was achieved using a Brookfield LVTDV-II digital bisometer. 3 was measured under the conditions of rpm 12. Texture, flavor and color are the results of a 50-member panel. When the ethanol concentration is changed to 20-95%, the characteristics of the gel solution are shown in Table 1.

TABLE 1 Characteristics of Gel Solution with Various Ethanol Concentrations

As the concentration of ethanol increased, the viscosity of the gel solution increased, but after 60%, the viscosity decreased. In particular, the ethanol was not removed at more than 80%, and the taste of alcohol was severe in terms of flavor. At 95%, the gel solution is dehydrated, the polysaccharide component in the gel is lost due to precipitation, and the viscosity is indicated by the fibers remaining in the gel solution.

After a week, the viscosity was maintained at a level of 1 day, which is suitable for production. Above, it was found that the ethanol concentration is 50-60%.

Experimental Examples 7-14

In order to determine the ethanol deposition time in the method of Experimental Example 1, it was immersed in 50ml of 50% ethanol solution for 1-120 minutes. The results are shown in Table 2.

TABLE 2 Variation of Gel Solution Viscosity by Treatment Time

As the deposition time increased, the viscosity increased. However, dehydration of the gel tissue was observed, and the yield was lowered because the polysaccharide component in the gel was lost due to precipitation. Therefore, when soaked for 30 minutes, the yield was reduced to 50%, it was difficult to remove more than 2% ethanol infiltrated in the recovered gel.

From the above, it was found that the ethanol treatment time was sufficient for 10-20 minutes.

The invention is illustrated by the following examples.

Example 1

Aloe Vera leaves grown for 3 years are harvested and peeled with a knife to obtain a gel. 100 g of gel was immersed in a 50% ethanol solution containing 0.1% of vitamin C for 10 minutes to extract and remove alloin.

The gel thus treated was pulverized with a mixer for 1 minute and then placed in a vacuum evaporator (Virchi RE 121) to be concentrated in vacuo at 45 ° C. for 1 hour to obtain an aloe gel. At this time, the content of alloin was 0.04% and the viscosity was 48,000cp.

Example 2

Aloe Vera leaves grown for 3 years are harvested and peeled with a knife to obtain a gel. 100 g of gel was immersed in a 50% ethanol solution containing 0.1% of vitamin C for 20 minutes to extract and remove alloin. The gel thus treated was pulverized with a mixer for 2 minutes, placed in a vacuum evaporator (Virchi RE 121), and concentrated in vacuo at 50 ° C. for 1 hour to obtain an aloe gel. At this time, the aloe content was 0.02% and the viscosity was 40,000cp.

Comparative Example 1

In the method of Example 1, the viscosity of the control gel solution, which did not undergo the treatment with ethanol, was 240 cp, odorous, and discolored pink. After 7 days, the conductivity was 150 cps, and after 3 weeks, 60 cps had almost no viscosity. In fact, it was difficult to leave for 7 days, so 0.2% of methyl paraben was added as a preservative.

Comparative Example 2

The gel solution obtained by dissolving the aloe vera leaves grown for 3 years and peeling them with a knife by hot air drying was dissolved in water to the original concentration to treat the gel solution obtained by preservative. The initial viscosity of the gel solution at this time could not feel the viscosity at 60cp.

Comparative Example 3

The gel obtained by taking aloe vera leaves grown for three years, peeled with a knife and then peeled with water was boiled to remove fibers and freeze-dried, and the gel solution obtained by dissolving the powder obtained in the original concentration in water was treated with an antiseptic. The initial viscosity of the gel solution at this time was 80 cps, and the viscosity was not felt.

The gel solution obtained in Examples 1 and 2 had a pH of 4.5, an aloe content of 0.04% or less, and a viscosity of 30,000-40,000 cps, which had the same texture, flavor, and color as fresh aloe. However, Comparative Examples 1, 2, and 3 according to the conventional methods have low viscosity and severe changes in flavor and color appearance.

Claims (2)

10. A method for producing an aloe vera gel solution, wherein the fresh aloe vera gel is immersed in 50 to 60% of ethanol for 10 to 20 minutes and then crushed. The method of claim 1, wherein the ethanol contains 0.1% of vitamin C.