WO2011013996A2

WO2011013996A2 - Material obtained by ultrahigh pressure hydrolysis and liquefaction, and method for producing same

Info

Publication number: WO2011013996A2
Application number: PCT/KR2010/004942
Authority: WO
Inventors: 이호영; 이승용; 김종태; 김철진; 김남수; 조용진; 맹진수; 안병학; 김도연
Original assignee: 주식회사 디마퓨어텍; 한국식품연구원
Priority date: 2009-07-28
Filing date: 2010-07-27
Publication date: 2011-02-03
Also published as: WO2011013996A3

Abstract

The present invention relates to a material obtained by hydrolyzing edible materials at ultrahigh pressure, such as wild ginseng, ginseng, raw ginseng, white ginseng, red ginseng, mountain-cultivated ginseng, black ginseng, roots of balloon flowers, garlic, Korean angelica and the like, and by liquefying the materials, and to a method for producing same. The method comprises: a step (S100) of putting one of certain materials (for example, materials such as wild ginseng, ginseng, raw ginseng, white ginseng, red ginseng, mountain-cultivated ginseng, black ginseng, roots of balloon flowers, garlic, Korean angelica and the like) cut into small pieces, water, and an enzyme into an airtight container (for example, a vinyl bag), and sealing the container; a step (S200) of putting the airtight container containing the material, water, and the enzyme into a pressure container which serves as a food-liquefying device, and putting a lid on the pressure container to seal the pressure container; and a step (S300) of filling the pressure container with water, and applying ultrahigh pressure to the airtight container at a low temperature using the water pressure of the water, which does not contact air.

Description

Hydrolyzed material by ultra high pressure and liquefaction process and preparation method thereof

The present invention relates to a substance hydrolyzed and liquefied by ultra-high pressure, and to a method for preparing the same, and more specifically, a substance for human intake such as wild ginseng, ginseng, fresh ginseng, white ginseng, red ginseng, camphor ginseng, black ginseng, bellflower, garlic, donkey and the like. When water and enzymes are put in an airtight container and hydrolyzed to ultra high pressure and low temperature to make a liquid, the molecular structure of the substance is made low molecularly, there is no change in physical properties, the pharmacological effect is increased, natural fragrance is survived and absorption is good to the human body. As a result, the quality and reliability of the products have been greatly improved, allowing consumers to plant good images.

The present invention is to find out that the invention using the Korean Patent Registration No. 0801747 (Application No. 2006-0042582) (name: food liquefaction processing apparatus) registered by the present applicant.

The prior art described above is configured and operated as shown in FIGS. 1 and 2, and includes various foods (eg, fish, seaweeds, vegetables, etc.) in a flexible sealed container (eg, a plastic bag, etc.) not shown in the drawing. Cereals, fruits, seafood, seafood, etc.) are added and the inlet is sealed. After that, put the sealed container containing the food in the inner space (1a) of the pressure container 1, the lid 71 is opened. Then, the display unit 61 is operated to operate the button manipulation unit to seal the upper entrance of the housing 70 with the lid 71. In this process, the lid 71 rotates about the first and

second hinge shafts

75 and 76 by the operation of the cylinder 74. When the user rotates the handle 73 after the lid 71 is closed, the sealing portion 10 coupled to the inner spline hole 72a of the stopper 72 is lowered, and the internal thread of the upper end of the pressure vessel 1 is internally threaded. Is coupled to (1c). In this process, the inclined surface of the sealing part 10 and the inclined surface 1b formed inside the pressure vessel 1 are in close contact with each other and at the same time, the O-ring coupled to the groove is compressed to maintain more airtightness. Prevents deformation and detachment of the O-ring. As described above, in the state in which the closed part 10 descends to closely contact the space part 1a, the water in the space part 1a is provided through the second solenoid valve 5 and the check valve 6 provided in the direct line. It flows in. When the water gradually rises to the upper portion of the space 1a and reaches the position of the first valve 3, the water is discharged together with the air through the first valve 3. In this case, the electrode sensor 4 detects that the water is discharged and closes the first valve 3. Thereafter, the pump 31 is operated to introduce a small amount of air and water into the space 1a to pressurize the space 1a (about 50 MPa to 100 MPa, depending on the type of food). At this time, the pump 31 uses the water stored in the water tank 32 in case of lack of water, as well as the water tank 32 is the water tank 32 through the second valve 33 provided on one side Water will flow in. As described above, water is heated (about 40 ° C. to 80 ° C. depending on the type of food) by the operation of the heater 51 in a state where the inside of the space 1a is pressurized. Then, while the inside of the space (1a) is pressed and heated, the food contained in the sealed container after about 8 to 24 hours is turned into a liquid. That is, as the internal pressure of the space 1a is increased, the food is processed into a liquid phase while being decomposed and promoted. In the process of pressurizing and heating the space 1a, the first thermistor 52 senses the temperature of the pressure vessel 1 while the second thermistor 53 senses the temperature of the water contained in the space 1a. After that, the heater 51 is controlled. In addition, in the process of pressing and heating the space 1a, the controller 40 adjusts the pressure according to the change of the state of the food. That is, the pressure gauge 41 and the indicator 42 display the internal pressure of the space portion 1a. In this case, when the pressure of the space portion 1a is low or high, the second air solenoid valve 44 and By the needle valve 43, a small amount of water and air can be introduced and discharged to maintain the pressure of the space portion 1a at a set value. Of course, the control unit 40 is connected to the control box 60 is of course organic operation. When the operation of the pressurizing means 30 is completed as described above, the first valve 3 is opened so that air flows into the space portion 1a. It is easily discharged to the drain line. As described above, when the water is completely discharged, the sealing unit 10, the lid 71, and the handle 73 operate in the reverse order of the above-described operation. Reference numeral 2 is a first solenoid valve, 11 is a male thread, 50 is a temperature control means, and 70a is a caster.

Conventionally, red ginseng or black ginseng is manufactured by increasing the raw ginseng and drying it 1 to 9 times. Steam energy is input during the steaming process, and drying energy such as hot air drying, microwave drying, cold air drying and far-infrared drying methods is applied during the drying process. It is produced by high energy consumption process. In other words, the red ginseng manufacturing cost is about 15,000 won / kg, of which energy costs account for 8,000 won / kg, accounting for 53% of the total production cost.

Also, in the process of steaming, white skin phenomenon and bursting phenomenon occurred, which caused the quality deterioration, resulting in the problem of loss of active ingredient due to leakage of steaming liquid under the steamer.

On the other hand, since there is no technology to liquefy at high pressure in a vacuum state by adding enzyme to materials such as wild ginseng, ginseng, ginseng, white ginseng, red ginseng, camphor ginseng, black ginseng, bellflower, garlic, and donkey, there are many problems as follows. Occurred.

That is, conventionally, there is no method of liquefying the above substances by adding enzymes to ultra high pressure, and even if the substance is liquefied by any method (for example, heat or gas, etc.), the substance is denatured by heat and the nutrients are destroyed. There was a problem.

Therefore, in the related art, since the molecular structure of the substance is not high molecular weight, but high molecular weight, digestion and absorption in the body when drinking is difficult to occur.

In addition, the prior art has a problem that the pharmacological effect of the material itself is lowered because it is extracted in a state in which the physical properties of the material is changed in the process of liquefying the material.

In addition, in the conventional technology, since the material is in contact with the outside air in the process of liquefying the material, the material itself is decayed, the physical properties are changed, and microorganisms are proliferated by the generation of fermentation gas, and the natural aroma and texture are changed, and the material is denatured. There was a big problem.

As a result, the conventional technology did not prevent the growth of microorganisms such as bacteria, and there was a disadvantage in that chlorine was used to stop such activity or heat treatment after fermentation.

The present invention has been made in order to solve all the problems of the prior art as described above, and materials for human intake (eg, wild ginseng, ginseng, ginseng, white ginseng, red ginseng, camphor ginseng, black ginseng, bellflower, garlic, donkey, etc.) and water and The first object of the present invention is to prepare a material in which the encapsulated container is liquefied by hydrolysis at an ultra-high pressure through a sealing step, a sealing step, and a pressurizing step, and a second object of the present invention is wild ginseng by the above technical steps. · Ginseng, fresh ginseng, white ginseng, red ginseng, camphor ginseng, black ginseng, bellflower, garlic, donkey, etc. The third purpose is to provide the effect that the pharmacological effect is increased because the third object can be extracted without changing all the physical properties, and the fourth purpose is water. The main pharmacological activity and potency of the saponin (ginsenoside) content to provide an increase in the content, the fifth purpose is to provide the effect of natural fragrance as the saponin (ginsenoside) content increases, the sixth purpose is to provide the molecular structure of the material The low molecular weight is to improve the absorbency to the human body, and the seventh objective is to liquefy by hydrolysis at ultra high pressure, which greatly improves the quality and reliability of the product by the above technical effects, so that consumers can plant a good image. Provided is a treated material and a method of preparing the same.

In order to achieve the above object, the present invention may be any one material (eg, wild ginseng, ginseng, fresh ginseng, white ginseng, red ginseng, camphor ginseng, black ginseng, bellflower, garlic, donkey, etc.) which are finely chopped inside an airtight container (for example, a plastic bag). Sealing each of water and enzymes (S100); Putting a sealed container containing the material, water, and enzyme into a pressure vessel, which is a food liquefaction processing apparatus, and then covering the lid to seal the sealed container (S200); And then pressurizing the sealed container at a low temperature to a very high pressure by using a pressure of water as a medium in a vacuum water that does not come into contact with air after filling the inside of the pressure vessel (S300). It provides a method for producing a material hydrolyzed by liquefaction.

In another aspect, the present invention provides a material that is hydrolyzed and liquefied by ultra-high pressure manufactured using the method for producing a material that is hydrolyzed and liquefied by the ultra-high pressure described above.

As described in detail above, the present invention provides a sealed container in which a human ingesting substance (for example, wild ginseng, ginseng, ginseng, white ginseng, red ginseng, camphor ginseng, black ginseng, bellflower, garlic, donkey, etc.) and water and an enzymatic container are added to the sealing step. After the step and the pressing step to produce a material that is liquefied by hydrolysis at ultra high pressure.

By the above technical steps of the present invention, the molecular structure of the material is made by putting hydrolyzate into an airtight container by encapsulating materials and enzymes such as wild ginseng, ginseng, ginseng, white ginseng, red ginseng, camphor ginseng, black ginseng, bellflower, garlic, and donkey in an airtight container. It is possible to make low molecular weight so that there is no change in physical properties.

In addition, the present invention provides an effect of increasing the pharmacological effect because it can be extracted without changing all the physical properties.

In addition, the present invention provides an increase in the content of saponin (ginsenoside) which is the main pharmacological activity and potency of the substance.

In addition, the present invention provides the effect of surviving natural flavor with increasing saponin (ginsenoside) content.

In addition, according to the present invention, the molecular structure of the material is made low in molecular weight, so that the body has good absorbency.

The present invention is a very useful invention that can significantly improve the quality and reliability of the product by the above-described technical effects so that consumers can plant a good image.

1 is an overall configuration diagram of a conventional food liquefaction processing apparatus.

Figure 2 is a block diagram showing a side of a conventional food liquefaction processing apparatus.

Figure 3 is a flow chart showing a method for producing a material liquefied by hydrolysis at the ultra-high pressure of the present invention.

Hereinafter, described in detail with reference to the accompanying drawings a preferred embodiment of the present invention for achieving this effect are as follows.

Hydrolyzed and liquefied material and a method for producing the same are applied to the present invention is configured as shown in FIG.

In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

The following terms are terms set in consideration of functions in the present invention, which may vary depending on the intention or custom of the producer, and their definitions should be made based on the contents throughout the specification.

First, as described above, the present invention uses a food liquefaction processing apparatus, which is filed and filed by the applicant, to liquefy a variety of substances by using water pressure as a medium of pressure, unlike the conventional method of liquefying using heat or gas. Because only water is used, the taste, aroma, and nutrients of food can be maintained.

To this end, the present invention is to produce a material that is liquefied by hydrolyzing to ultra-high pressure through the sealing step, the sealing step and the pressurizing step the material, water and the enzymatic container.

When described in more detail by the embodiment as follows.

First of all, the present invention is one of the finely chopped material (e.g. wild ginseng, ginseng, fresh ginseng, white ginseng, red ginseng, camphor ginseng, black ginseng, bellflower, garlic, donkey, etc.), water and enzymes After each of the put through the step of sealing (S100).

In this case, of course, the present invention may provide a material in which two or more substances are liquefied at an ultra-high pressure in an airtight container.

Subsequently, the present invention puts the sealed container containing the material, water, and enzyme into a pressure vessel, which is a food liquefaction processing apparatus, and then closes the lid and seals it (S200).

After the present invention is filled with the water inside the pressure vessel using a pressure of water pressure in the water in a vacuum state not in contact with air as a medium pressurizing the sealed vessel at a low temperature to a very high pressure; and hydrolyzed to the final ultra high pressure through The liquefied material is prepared (S300).

On the other hand, the present invention is preferred that the sealed container is made of a stretchable material in the sealing step, which is to allow the fluid to move in the water according to the pressure inside and outside the sealed container.

In the present invention, the enzyme used in the sealing step is any one selected from polysaccharide (eg malt) degrading enzyme and malt powder, complex enzyme and fiber degrading enzyme and protease, in particular in the present invention malt is a natural substance More preferably, a min enzyme is used.

In addition, the ginseng and red ginseng of the present invention were measured to ginsenoside content after the ultra-high pressure enzyme digestion was higher than 64.4% and 71.4% of the control group was increased to 83.6% and 74.2%, respectively. The ultrahigh pressure / complex enzyme digestion of fresh ginseng and red ginseng increased 98.5% and 102% of red ginseng and red ginseng, respectively. The reason why the ginsenoside content is high is that marronyl ginsenosides of ginsenosides contained in ginseng are decomposed at high pressure and high temperature and converted into neutral ginsenosides. In particular, the results of the present invention shown in the table, Re, Rb_One, Rb₂+Rb_3,Increasing the Rd ginsenoside component was shown to increase the total ginsenoside content.

Table 1

Ginsenoside Content of Autoclaved Ginseng (mg / g)

Ginsenoside (mg / g)	Fresh ginseng			Red ginseng
Ginsenoside (mg / g)	Hydrothermal extraction	High pressure	High Pressure / Malt Oil / Complex Enzyme	Hydrothermal extraction	High pressure	High Pressure / Malt Oil / Complex Enzyme
Rg1	0.16	0.2	0.27	0.14	0.18	0.22
Re	0.23	0.56	0.44	0.22	0.2	0.28
Rf	0.06	0.06	0.07	0.04	0.04	0.05
Rg2 + Rh1	0.03	0.02	0.04	0.02	0.02	0.01
Rb1	0.4	0.36	0.55	0.28	0.34	0.43
Rc	0.2	0.19	0.21	0.15	0.18	0.19
Rb2 + Rb3	0.12	0.12	0.23	0.09	0.11	0.15
Rd	0.06	0.09	0.16	0.03	0.05	0.07
Rg3	0.03	-	0.01	0.03	0.01	-
Total	1.29	1.6	1.98	1.0	1.13	1.4

In the present invention, the sealing step is preferably 100 parts by weight (vol%), 50 to 300 parts by weight (vol%) and 0.3 to 5 parts by weight (vol%) of the enzyme.

At this time, the present invention is that 50 to 300 parts by weight (vol%) of water is supplied according to the material supplied to the sealed container, when the water is 50 parts by weight or less, it becomes difficult to liquefy the material, the water is 300 parts by weight or more In this case, there is a problem in that the material itself does not exhibit the efficacy of the component it is preferred that 50 to 300 parts by weight of water is included.

In the present invention, when the enzyme is 0.3 parts by weight or less, the reaction rate as the catalyst material is slow, and when the enzyme is 5 parts by weight or more, the reaction rate as the catalyst material is too fast, and the enzyme applied to the present invention is 0.3 to It is preferred that 5 parts by weight is included.

In the present invention, the pressing step is preferably pressurized to an ultra-high pressure of 50 to 300 MPa (megapascals).

In this case, when the pressing force is 50 MPa (megapascal) or less, it becomes difficult to liquefy the material into low molecules. When the pressing pressure is 300 MPa (megapascal) or more, the pressurizing step applied to the present invention is lost. It is preferable to pressurize with 50-300 MPa (megapascal).

In addition, the heating step applied to the present invention is preferably pressed at a low temperature of 50 ℃ or less, usually 15 ℃ is suitable.

That is, when the pressurization temperature is not 15 ℃ or less, it becomes difficult to liquefy the material, when the pressurization temperature is 50 ℃ or more is changed the physical properties of the material itself and the fragrance is not survived, the temperature of the pressing step applied to the present invention is 50 It is preferable to pressurize at the low temperature below ° C.

In addition, the pressing step applied to the present invention preferably pressurizes the sealed container for 3 to 48 hours inside the pressure vessel.

That is, when the time of pressurization is 3 hours or less, it becomes difficult to liquefy the material and make it into low molecular weight. When the time of pressurization is 48 hours or more, the function of the enzyme itself is lost and the pressurization time is pressurized for 3 to 48 hours. It is preferable to.

The present invention is to produce a material liquefied by hydrolysis to the final ultra-high pressure through each step described above.

On the other hand, the present invention may be variously modified and may take various forms in applying the above configuration.

And it is to be understood that the invention is not limited to the specific forms referred to in the above description, but rather includes all modifications, equivalents and substitutions within the spirit and scope of the invention as defined by the appended claims. It should be understood that.

The technical idea of the material hydrolyzed and liquefied by the ultra high pressure of the present invention and the method for producing the same are actually capable of repeating the same result, and in particular, by implementing the present invention, it is possible to promote technology development and contribute to industrial development. Worth enough.

Claims

In the method for producing a liquefied material by putting a sealed container in a pressure vessel, which is a food liquefaction processing apparatus, hydrolyzed to ultra high pressure,

100 parts by weight (vol%) of any one material of chopped wild ginseng, ginseng, ginseng, white ginseng, red ginseng, camphor ginseng, black ginseng, bellflower, garlic, and angui inside the sealed container (eg, a plastic bag);

50 to 300 parts by weight of water (vol%), polysaccharide degrading enzyme and maltose powder, complex enzyme and fibrinase, any one of 0.3 to 5 parts by weight (vol%), and then sealing step (S100) ;

Putting a sealed container containing the material, water, and enzyme into a pressure vessel, which is a food liquefaction processing apparatus, and then covering the lid to seal the sealed container (S200); And

Pressurizing the sealed container to 50 to 300 MPa (megapascal) ultra-high pressure at a low temperature of 50 ° C. or less by using water pressure as a medium in a vacuum water that does not contact with air after filling the inside of the pressure container (S300) Method for producing a material that is hydrolyzed by hydrolysis at ultra-high pressure, characterized in that it comprises a.
The method of claim 1,

Wherein the step of pressing, the method of producing a material subjected to hydrolysis by ultra-high pressure, characterized in that for pressurizing the closed vessel for 3 to 48 hours inside the pressure vessel.
A material obtained by hydrolysis at a very high pressure prepared by the method of claim 1.