WO2012153938A2

WO2012153938A2 - Seven-berry extract and method for preparing same

Info

Publication number: WO2012153938A2
Application number: PCT/KR2012/003430
Authority: WO
Inventors: 한현정
Original assignee: Han Hyun Jung
Priority date: 2011-05-06
Filing date: 2012-05-02
Publication date: 2012-11-15
Also published as: WO2012153938A3; KR101059248B1

Abstract

Disclosed are a seven-berry extract and a method for preparing same. The seven-berry extract is obtained by mixing a first extract and a second extract and then maturing the resultant mixture, wherein the first extract is prepared by mixing acai berry extract, strawberry extract, cranberry extract, and raspberry extract and maturing said first extract, and the second extract is prepared by mixing blackcurrant extract, blackberry extract, and blueberry extract. Further, the method of preparing the seven-berry extract comprises the steps of: preparing the first extract by mixing acai berry extract, strawberry extract, cranberry extract, and raspberry extract; primarily maturing said first extract for a certain time in a low-temperature environment; mixing a second extract comprising blackcurrant extract, blackberry extract, and blueberry extract with said first extract; and secondarily maturing the extract mixture of said first and second extracts for a certain time in a low-temperature environment.

Description

Seven berry concentrate and preparation method thereof

The present invention relates to a concentrate and a method for preparing the same, and more particularly, to a seven-berry concentrate and a method for preparing the same, by mixing and ripening various kinds of berry (berry) concentrates to improve antioxidant effects and at the same time improve sensory properties. It is about.

As is known, during normal metabolic processes in the human body, chemical particles called free radicals are incidentally produced. These free radicals constantly attack and damage the body's constituent cells, called oxidation. Damage caused by free radicals is repaired by the body's natural healing power, but if damages beyond the restorative ability are continuously applied, chronic effects occur throughout life. These adverse effects reduce the function of cells and tissues and cause disease and aging (Okayama Y, Curr Drug Targets Inflamm Allergy. 4 (4): 517-9, 2005).

In addition, it has been found that free radicals are involved in arteriosclerosis, brain and cardiovascular disorders, aging and carcinogenesis, and the effects and effects of antioxidants taken orally in addition to existing antioxidants have recently attracted attention.

Natural products contain many substances that have antioxidant properties. One of them is a polyphenol compound, which is a substance having two or more hydroxyl groups. Vitamin C, vitamin E, and β-carotene have antioxidant properties and are called antioxidant vitamins.

Berry fruits, such as fruit ripens, almost the cells of the pulp (medium and inner rind) inside the rind, and the berry, which contains a large amount of juice, softens It is rich in content and has a good balance between sour and sweet. It is mostly used for food. It is used as a raw material for jelly, ice cream, and liquor.

Berries have different ingredients depending on their type, but they are generally rich in organic acid, sour and sugary, and polyphenols such as vitamin C, quercetin, caffeic acid, and ferulic acid. Contains various antioxidants such as flavonols.

Here, the polyphenol material has an action of preventing oxidation, that is, an antioxidant function. The reason why polyphenols are attracting attention recently is that this function is expected to contribute to maintaining health and preventing diseases by acting as an antioxidant in vivo. In addition, polyphenols act to lower the level of cholesterol in the blood because it prevents the absorption of cholesterol into the digestive tract.

In addition, all the red and purple anthocyanin type pigment | dyes of berry are polyphenol compounds. Polyphenol material is a substance in which one of the hydrogens in the benzene ring (C6H6) is substituted with hydroxyl group (OH) .Phenol is a polyphenol, or 'polyhydric phenol'. do. Compounds having such a structure exist mainly in nature.

Phenolic compounds derived from natural products and their oxides are constituents that contribute to the color and taste of foods and beverages using natural products. Recently, various physiological activities such as antioxidant, antimutation, anticancer and antihypertensive effects have been revealed. (Cliffe et al., J Agric. Food Chem., 42 (8), 1824-1828, (1994), Cook and Samman, Nutr. Biochem., 7, 66-76 (1996), Bocco et al., J Agric Food Chem., 46 (6), 2123-2129 (1998)).

However, compared to other fruits, berry fruit has a disadvantage that the storage period is very short due to softness and high moisture content and softening, deterioration, and mold generation. In other words, the berries are easily damaged due to the weak tissue structure of the skin, such as harvesting, transport, etc. may be quickly deteriorated due to compression and decay.

On the other hand, in order to solve the above problems, berries are provided by processing in the form of a concentrate or jam (Jam) for easy storage.

The prior art of the concentrate of the berries are crushed after washing the strawberry, which is raw fruit, as in the "method of preparing strawberry juice" disclosed in Korean Patent Office Publication No. 2005-62191 (published June 23, 2005) A method for producing strawberries is prepared using a nonwoven fabric, the juice is heated, cooled and filtered, pectin degrading agent is added to pectinase treatment, and the filtrate is concentrated to 50 brix. There is a bar. In addition, in the "Patent preparation method of the increased content of the polyphenolic substance of strawberry" disclosed in the Republic of Korea Patent Publication No. 2008-114264 (published December 31, 2008), the step of crushing and juice the fresh fruit and frozen berries after thawing Wow; Adding alpha amylase to the juiced strawberries and heating at 60 to 80 ° C. for 20 to 40 minutes; Cooling the heated strawberries to 40-60 ° C. and then adding pectinase to treat the first enzyme for 10-30 minutes; Beta glucosidase (β-glucosidase) at 30 to 50 ° C., followed by secondary enzymatic treatment for 30 to 50 minutes; After the process of filtering and concentrated to 30 ~ 50 Brix (brix) has been proposed a method for producing a concentrate.

However, the Korean Patent Office Publication No. 2005-62191 and the Korean Patent Office Publication No. 2008-114264 disclose a technique for condensing strawberry, which is a kind of berry, such open patents have improved storage properties. Although it is possible to concentrate on one type of sheep strawberry, there is a limit in the efficacy of the concentrate, that is, the efficacy represented by the antioxidant content, and the sensory characteristics represented by the sensory characteristics such as the appearance, taste, smell, color, etc. of the product. There is a limitation in that it is difficult to meet the various tastes of consumers. Limits of such efficacy and sensory characteristics are also present in the cranberry concentrate, blackberry concentrate, blueberry concentrate, and the like contained in the berries in addition to the exemplified strawberry concentrate.

In addition, the method of processing the berry in the form of jam is usually used to add a sugar of a single species of berry type by evaporating the water while heating and stirring to concentrate. At this time, in the above production method, in addition to the sugar added to improve the sweetness, it is common to further add a coagulant such as pectin for the coagulation effect, and a food additive such as citric acid to reinforce the sour taste. When the additive is added, the original taste of the pulp is lost, and the food additive prepared through an artificial chemical process has a problem that is harmful to the human body.

Korean Patent Office Publication No. 2010-3888 (published Jan. 12, 2101) proposed to solve the above problems is a "strawberry 쨈 manufacturing method" made of natural raw materials to reduce the harm caused by artificial food additives harmful to the human body Is starting. However, the above-mentioned Patent Publication No. 2010-3888 is a kind of jam processed berries of a kind of berries, there is still a problem in that the efficacy and sensory characteristics of the product is inevitably limited.

On the other hand, recently, more than one kind of berry, such as bokbunja and sheep berries mixed or concentrated products or processed products by mixing a variety of fruit concentrates, such as herbs, meringues, grapes, etc. products provided in combination with fruit concentrates It is becoming. However, the above products are very different sensory characteristics according to each blending ratio, the quality of the final product does not meet the taste of the consumer.

Therefore, the present invention was devised to solve the general problems of berries,

The problem to be solved by the present invention is to provide a seven-berry concentrated liquid and a method for producing the same through the mixing of the seven kinds of berries, premixing step, the first ripening step, the main mixing step and the second ripening step have.

Another problem to be solved by the present invention is to provide a seven berry concentrate and a method for producing the same that can maximize the antioxidant effect by undergoing a aging process to optimize the properties of each raw material.

Another problem to be solved by the present invention is to provide a seven-berry concentrate and a method for manufacturing the same to improve the preservation and sensory characteristics showing the sweetness and fragrance and sweetness to meet consumer's preference.

As a specific means of the present invention for solving the above problems;

Acai berry concentrate, Strawberry concentrate, Cranberry concentrate, Rasberry concentrate after mixing the first concentrate; And

A second concentrate including blackcurrant concentrate, blackberry concentrate, and blueberry concentrate; It is provided with a seven berry concentrate obtained by mixing and aging.

Preferably, the first concentrate is contained in 30 to 33% by weight relative to the total weight of the concentrate, the second concentrate may be included in 67 to 70% by weight relative to the total weight of the concentrate.

In addition, the production method for producing a seven berry concentrate of the present invention,

A first step of making a first concentrate by mixing acaiberry concentrate, Strawberry concentrate, Cranberry concentrate, Rasberry concentrate;

A second step of first ripening the first concentrate in a low temperature environment for a predetermined time;

A third step of mixing the first concentrate with a second concentrate including a blackcurrant concentrate, a blackberry concentrate, and a blueberry concentrate; And

A fourth step of secondary aging of the mixed concentrate of the first concentrate and the second concentrate for a predetermined time in a low temperature environment; Is implemented via:

Preferably, the first and second maturation performed in the second step and the fourth step may be aged for 48 to 72 hours in a low temperature environment of 0 ℃ ~ 4 ℃.

Preferably, the mixed concentrate of the first concentrate and the second concentrate may be prepared to have a sugar content of 60 ~ 62 brix.

As described above, the seven berry concentrate and the preparation method according to the present invention has the effect of maximizing the antioxidant effect by going through the mixing step suitable for the characteristics of each raw material and the aging step over the first and second stages. In addition, it is possible to obtain improved preservation and functionality through the aging step of the first and second stages, and to improve the sensory characteristics representing taste, aroma and palatability, there is an advantage that can satisfy the taste of the consumer.

1 is a block diagram illustrating a manufacturing process of a seven berry concentrate according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Seven berry concentrate of the present invention comprises a first concentrate and a second concentrate.

The first concentrate comprises Acaiberry concentrate, Strawberry concentrate, Cranberry concentrate, Rasberry concentrate.

Acaiberry (Acaiberry) is a fruit that grows on top of palm trees in the Amazon rainforest in northern Brazil, about 80-90% of the acai berry is a seed, and the remaining 10-20% is made of pulp. These acaiberries are fresh, full of amino acids in form of protein, healthy fats, essential vitamins and essential minerals, and anthocyanins (blueberry 6) 33 times compared to pears, purple grapes or red wine).

Strawberry is a fruit containing a large amount of juice, the main components are moisture, protein, carbohydrates, calcium, iron, vitamin C, quercetin (quercetin), caffeic acid (ferric acid), ferulic acid It contains polyphenols such as ferulic acid and various antioxidants such as flavonols.

The cranberry is a fruit of plants growing on the ground among the Rhododendron Vaccinium plants, which have a sour taste and are antioxidants of polyphenols, that is, organic acids, anthocyanins, procyanidins, and queens. Contains polyphenols such as acids.

The raspberry (Rasberry) is a kind of raspberry originating in North America in the North, a number of micronucleus fruits, such as strawberries, dense around the fruit fruit (red), red, yellow, black, there is a seed, Because of the large amount of omega-3 unsaturated fatty acids, as in nuts, it contains a lot of vitamins, minerals, phytoestrogens.

Accordingly, the acai berry (Strawberry), cranberry (Cranberry), raspberry (Rasberry) is prepared as a concentrated concentrate concentrated in its natural state without additional additives are added as a component of the first concentrate, such The method for preparing each raw material as a concentrate may be applied after washing the raw material, grinding, juice, and concentrating using a concentrator. At this time, the juice process may be selectively used to correspond to the characteristics of the raw materials such as a crusher, a compress, a juicer, and the concentration process may be any one that can be used commonly, such as a vacuum condenser, vacuum condenser. In addition, after the juice process may be further performed through a filter or filter.

At this time, the acai berry concentrate has a sugar content of 3 to 5 Brix, the strawberry berries have a sugar content of 45 to 55 Brix, and the cranberry concentrate has a sugar content of 45 to 55 Brix. 55 Brix, the Rasberry concentrate is a sugar of 60 ~ 70 Brix (Brix) it is preferable to apply the raw material of the state of the sugar control in the concentration process as the raw material of the first concentrate.

In addition, the first concentrate is preferably added in an amount of 30 to 33 wt% based on the total weight of the Seven Berry Concentrate, and in this case, the Acaiberry concentrate: Strawberry concentrate: Cranberry concentrate: It is preferable to apply a ratio of about 11% by weight: 33% by weight: 26% by weight: about 30% by weight of the raspberry concentrate. In this way, the ratio of each concentrate constituting the first concentrate is considering the intrinsic components and sugars of the raw material of each concentrate.

* The second concentrate includes a blackcurrant concentrate, a blackberry concentrate, and a blueberry concentrate.

The blackcurrant is a fruit produced in New Zealand and is called blackcurrant or red currant depending on the color of the fruit. These fruits of blackcurrant are succulent and have a strong sour taste. They contain about four times more vitamin C than oranges, and the antioxidant content of anthocyanins and polyphenols is much higher than that of other fruits. Seeds contain healthy ingredients that help improve cholesterol and blood circulation.

The blackberry (Blackberry) is widely distributed in Asia, Europe, Africa, America and there are many kinds, the fruit has a moderate sweetness and sour taste. Such a blackberry (Blackberry) is composed of carbohydrates, organic acids, vitamins, pigments, and the like similar to other species of raspberry. Carbohydrates include glucose (43%), fructose (8%), sucrose (6.5%), pectin, tannins, gianidine chloride, acetoin, beta-nonone, benzaldehyde, mucus, tterpene glycosides, and organic acids include lemon acid, malic acid, Grape acid, salicylic acid, capronic acid, formic acid, and ascorbic acid. Vitamin C is an antioxidant and the pigment component is found to contain carotene, polyphenol, anthocyanin, cyanine chloride and the like.

The blueberry (Blueberry) is a shrub of North America belonging to the family Rhododendron (-科 Ericaceae), the fruit of sweet taste is rich in vitamin C and iron (Fe), and contains antioxidants such as organic acids and anthocyanins. In particular, blueberries (Blueberry) is known to have the effect of inhibiting vision improvement, retinal degeneration and cataract prevention effect, blood cholesterol and blood sugar reduction effect, bone mineral density reduction. Blueberry also has anticancer effects (Seeram NP, Adams LS, Zhang Y, Lee R, Sand D, Scheuller HS, Heber D. 2006, Blackberry, black rasberry, blueberry, cranberry, red rasberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro.J Agric Food Chem., Dec 13; 54 (25): 9329-39.) and anti-obesity effects in high-fat diets (Prior RL, Wu X, Gu L, Hager TJ, Hager A, Howard LR., 2008, Whole berries versus berry anthocyanins: interactions with dietary fat levels in the C57BL / 6J mouse model of obesity.J Agric Food Chem., Feb 13; 56 (3): 647-53.Epub 2008 Jan 23).

Thus, the blackcurrant (Blackcurrant), Blackberry (Blackberry), Blueberry (Blueberry) is prepared as a concentrated concentrate concentrated in its natural state without any additional additives are added as a component of the second concentrate, the manufacturing method of the concentrate The same method as the above components of the first concentrate is applied.

At this time, the blackcurrant concentrate, the blackberry concentrate and the blueberry (Blueberry) are applied to the sugar concentration of 60 ~ 70 Brix (Brix) as the raw material of the second concentrate in the state of sugar control in the concentration process Preferably, the blueberry concentrate is more preferably applied to adjust the sugar content of about 70 Brix (Brix).

In addition, the second concentrate is preferably added in an amount of 67 to 70% by weight based on the total weight of the Seven Berry Concentrate, and in this case, the blackcurrant concentrate: Blackberry concentrate on the total weight% of the second concentrate : It is preferable to apply the ratio of about 32% by weight: 38% by weight: about 30% by weight of the blueberry concentrate. As such, the ratio of each concentrate constituting the second concentrate takes into consideration the intrinsic components and sugars of the raw materials of each concentrate.

Thus, the manufacturing method of the seven berry concentrate consisting of the berry-like concentrate as described above.

Referring to FIG. 1, the mixing process of the first concentrate and the second concentrate includes a pre-mixing step and a main mixing step.

In the first step, acaiberry concentrate, Strawberry concentrate, Cranberry concentrate, and Rasberry concentrate are mixed to make a first concentrate. This first step is a pre-mixing step, in which concentrated solutions made of raw materials having good taste, aroma and flavor are mixed through sufficient stirring.

In the second step, the first concentrate is first aged for a predetermined time in a low temperature environment. Through this secondary aging, the first concentrate has improved storage and functionality. The primary aging ripens the first concentrate for 48 to 72 hours in a low temperature environment of 0 ° C to 4 ° C.

In the third step, a second concentrate including blackcurrant concentrate, blackberry concentrate, and blueberry concentrate is mixed with the first concentrate. This third step is the main mixing step, where each raw material of the second concentrate is optimally grown, such as Blackcurrant from New Zealand, Blackberry from Chile, and Blueberry ( Blueberry) is selected from cultivated at the optimum planting, such as North America, prepared as a concentrate and mixed with the first concentrate. At this time, the mixing process of the first concentrate and the second concentrate is a black concentrate (Blackcurrant), Blackberry (Blackberry), Blueberry (Blueberry) concentrate by mixing the components of the second concentrate after making the second concentrate The mixture can be mixed with one concentrate through sufficient stirring. Alternatively, the first concentrate can be mixed by sequentially adding and stirring blackcurrant concentrate, blackberry concentrate, and blueberry concentrate. have.

In the fourth step, the mixed solution of the first and second concentrates is second aged. This secondary aging matures the mixture of the first concentrate and the second concentrate for 48-72 hours in a low temperature environment of 0 ℃ ~ 4 ℃. At this time, the secondary aging is preferably, the temperature range (0 ℃ ~ 4 ℃) applied to the low temperature environment is preferably aged for a small time in a relatively high temperature environment with respect to the primary aging.

Thereafter, the seven berry concentrate prepared through the mixing process as described above is commercialized through a sterilization process for sterilizing at a temperature of 85 ° C. or higher for 30 minutes and a process of filtering the sterilized concentrate (100 mesh passing).

Therefore, the seven berry concentrate prepared by the above-described manufacturing method first stabilizes the first concentrate and then second matures the mixed concentrate of the first and second concentrates. Combination will be able to stabilize the taste. In other words, the Seven Berry Concentrate is a pre-mixing, main-mixing, pre-mixing, and pre-mixing process. After the second aging step, the condition of each raw material can be equalized to create a new taste that can satisfy consumers' preferences.

In addition, the seven berry concentrate of the present invention can obtain a concentrate having a sugar content of 60 ~ 65 Brix (Brix) by mixing seven berries having a variety of sugars, the sugar content of 60 ~ 65 Brix (Brix) at room temperature It is possible to store the effect of improving the storage and accordingly has the effect that the user can use conveniently. The storage effect at this time can be obtained by stabilizing the conditions of the seven berries through the first and second ripening process.

Example 1

Acaiberry Concentrate, Strawberry Concentrate, Cranberry Concentrate, Raspberry Concentrate, after mixing the first Concentrate after the first maturation stage, 30% by weight based on the total weight of the concentrate, Blackcurrant (Blackcurrant) Concentrate, Blackberry Concentrate, Blueberry Concentrate 2nd Concentrate mixed with 70% by weight relative to the total weight of the concentrate, and after the second aging step the sugar content of 60 Brix (Brix) 7berry concentrate was prepared.

Example 2

A seven berry concentrate was prepared in the same manner as in Example 1, except that the first concentrate was mixed at 31.5 wt% based on the total weight% of the concentrate, the second concentrate was mixed at 68.5 wt%, based on the total weight% of the concentrate, and the sugar content was 61 (Brix). 7berry concentrate was prepared.

Example 3

A seven berry concentrate was prepared in the same manner as in Example 1, except that the first concentrate was mixed in an amount of 33 wt% based on the total weight% of the concentrate, the second concentrate was 67 wt%, based on the total weight% of the concentrate, and the sugar content was 62 (Brix). 7berry concentrate was prepared.

Experimental Example Sensory Experiment

The sensory test was carried out using the seven berry concentrate of the present invention prepared in Examples 1, 2 and 3 and strawberry jam sold on the market as a comparative example. These sensory tests were assessed using 9-point ratings by dividing taste, aroma, and preference. A total of 40 men and women were selected for each age group from 10 to 40 years of age.

Table 1

division	flavor	incense	Symbol	final result
Example 1	8.6	9.0	9.2	8.9
Example 2	9.0	9.7	9.6	9.4
Example 3	8.3	8.9	9.1	8.9
Comparative example	6.2	5.5	4.5	5.4

Sensory test results * Sensory test values (9: Very good, 0: Very poor)

Referring to the results of Table 1, the seven berry concentrate of the present invention was evaluated to have better taste and flavor than the existing strawberry jam taste better.

In particular, in the seven berry concentrate of the present invention, it can be seen that the concentrate of Example 2 is particularly excellent in flavor. This was measured even better in the degree of preference, and was found to be significantly higher in comparison with the comparative example.

On the other hand, the seven berry concentrate of the present invention can maximize the antioxidant effect through the pre-mixing (main pre-mixing), the main mixing (Main-mixing) and the aging step of 1, 2, which is an antioxidant anthocyanin content In the same test, the anthocyanin content was 200 mg of Blueberry concentrate, Red grape concentrate 120 mg, Cranberry concentrate 60 mg, Strawberry concentrate 45 mg, under the same weight percent. Raspberry concentrate 40mg and raisins 15mg, while Sevenberry was found to contain 204.51mg. In these anthocyanin content results, Sevenberry concentrate and Blueberry concentrate contain 204.51mg and 200mg of anthocyanin, respectively, but the sale of Sevenberry concentrate and Blueberry concentrate In terms of price, considering that Sevenberry concentrate is cheaper than Blueberry, Sevenberry concentrate has high anthocyanin ratio.

Accordingly, the seven berry concentrate of the present invention has a taste, fragrance, taste and brixity that is easy to store with respect to individual berry concentrates, and thus can easily satisfy the consumer's taste in sensory characteristics. In addition, it can give consumers convenience of use due to easy storage. In particular, the present invention has the effect that can contribute to the health of the consumer by maximizing the antioxidant effect of each raw material through the aging step over the first and second stages.

On the other hand, the above-described embodiments are only given specific examples to enable those skilled in the art to easily understand and implement the present invention, and are not intended to limit the scope of the present invention. Thus, it should be noted that various modifications or changes can be made to the above-described embodiments, such as beverages or health foods including berry concentrate compositions. The scope of the invention is defined in principle by the claims that follow.

Claims

Acai berry concentrate, Strawberry concentrate, Cranberry concentrate, Rasberry concentrate after mixing the first concentrate; And

A second concentrate including blackcurrant concentrate, blackberry concentrate, and blueberry concentrate; Seven berry concentrate, characterized in that the mixture is made by aging.
The method of claim 1,

The first concentrate is contained in 30 to 33% by weight based on the total weight% of the concentrate, the second concentrate is 7 to 70% by weight based on the total weight of the concentrate.
A first step of making a first concentrate by mixing acaiberry concentrate, Strawberry concentrate, Cranberry concentrate, Rasberry concentrate;

A second step of first ripening the first concentrate in a low temperature environment for a predetermined time;

A third step of mixing the first concentrate with a second concentrate including a blackcurrant concentrate, a blackberry concentrate, and a blueberry concentrate; And

A fourth step of secondary aging of the mixed concentrate of the first concentrate and the second concentrate for a predetermined time in a low temperature environment; Seven berry concentrate manufacturing method comprising a.
The method of claim 3, wherein

The first and second maturation performed in the second step and the fourth step is seven berry concentrate production method, characterized in that aged for 48 to 72 hours in a low temperature environment of 0 ℃ ~ 4 ℃.
The method of claim 3, wherein

7. The method of claim 7, wherein the mixed concentrate of the first concentrate and the second concentrate has a sweetness of 60 to 62 brix.