WO2019235866A1 - Method for preparing fermented pineapple having increased antioxidant effect by using vitamin c - Google Patents

Method for preparing fermented pineapple having increased antioxidant effect by using vitamin c Download PDF

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Publication number
WO2019235866A1
WO2019235866A1 PCT/KR2019/006851 KR2019006851W WO2019235866A1 WO 2019235866 A1 WO2019235866 A1 WO 2019235866A1 KR 2019006851 W KR2019006851 W KR 2019006851W WO 2019235866 A1 WO2019235866 A1 WO 2019235866A1
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Prior art keywords
pineapple
vitamin
fermentation
product
fermented product
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PCT/KR2019/006851
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French (fr)
Korean (ko)
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박노흥
지인학
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Park No Heung
Ji In Hag
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Publication of WO2019235866A1 publication Critical patent/WO2019235866A1/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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23V2250/70—Vitamins
    • A23V2250/708—Vitamin C

Definitions

  • the present invention relates to a method for producing a pineapple fermented product to increase the antioxidant effect using vitamin C, comprising a re-fermentation step of fermenting the pineapple again by using its own enzyme generated from the pineapple fermented product is contained in the final pineapple fermentation It relates to a method for producing pineapple fermented product which maximizes the activity of the enzyme.
  • Pineapple is a perennial vegetation and is native to northern and central America. After the discovery of the new continent by Columbus, the pineapple spread to Europe and other parts of the world. Pineapple has a good acidity and sugar content and is rich in fruit juice, which is very tasty and nutritional.
  • the pineapple contains proteolytic enzymes called bromelain and papain, which are used for cooking meat, and in particular, the meat and pineapple are put together in a container and aged for a certain time to soften the meat texture and off-flavor. Recipes to remove and improve flavor are widely used.
  • Pineapple is known to have physiological activity effects such as antioxidant effect, anti-inflammatory effect, anticancer effect, etc.
  • pineapple, leaves, roots, stems, etc. other than pulp have a poor taste and are difficult to digest, and thus are not used as food. .
  • vitamin C is a water-soluble substance that has a strong reducing effect, when excess dose is discharged with urine, there is no side effect due to excessive accumulation in the body.
  • Vitamin C protects the body from free radicals due to its powerful reducing effect, prevents cancer, arteriosclerosis, rheumatism, strengthens the immune system, and participates in the formation of connective and supportive tissues. Protects. In addition, it is a multifunctional substance that is known to help suppress the propagation of Helicobacter pylori, which is the cause of stomach and duodenal ulcers, and to prevent Alzheimer's disease.
  • vitamin C when used in food cooking, it is generally not used directly in food cooking because it causes discoloration of food or unpleasant odor due to the reducing action.
  • Korean Patent No. 1355482 proposes a method of improving the flavor of tea by preparing tea using vitamin C, but has a problem that it takes longer than 7 days to ferment.
  • Korean Patent No. 1723294 proposes a method of assisting digestion and absorption upon ingestion by preparing fermented products of brown algae using vitamin C, but has a problem that fermentation takes longer than 28 days.
  • Korean Patent No. 1357794 proposes a method of preparing brown rice acorn juice using vitamin C, but it takes a problem that it takes more than 5 days to ferment rice bran contained in brown rice acorn juice.
  • the present invention is to provide a method for producing a pineapple fermented product which can achieve the fermentation of such materials in a short time.
  • An object of the present invention is to increase the antioxidant effect of pineapple fermentation, and to reduce the time required to prepare pineapple fermentation.
  • pineapple fermentation step (S10) for preparing a first pineapple fermented product using pineapple and vitamin C
  • the pineapple re-fermentation step (S20) may include a second crushing step (S21) of crushing the fresh pineapple with a grinder; A second mixing step (S22) of mixing the pineapple fermented product obtained through the pineapple fermentation step (S10) and the raw pineapple crushed product obtained through the second crushing step (S21) with vitamin C and water in a container; And a second fermentation that removes air from the vessel containing the first pineapple fermented product, fresh pineapple crushed product, vitamin C and water, seals, and is allowed to stand for a predetermined time, thereby removing the generated gas. It includes; step (S23).
  • the fresh pineapple crushed product, vitamin C, and water mixed in the first mixing process S12 may be mixed in a weight ratio of 100: 0.1 to 50: 1 to 10,000.
  • the vitamin C may include at least one or more of ascorbic acid (L-ascorbic acid) and ascorbic acid derivatives.
  • the fresh pineapple may include at least one or more of a pulp, a stalk, a peel, a leaf, a root, a stem, a torso, and a core.
  • Pineapple fermented product prepared by the method for producing a pineapple fermented product of the present invention has excellent antioxidant effect and enzyme activity, and has a short time required for preparation, and thus has excellent workability.
  • the pineapple's unique tendency to extract amino acids from meat increases protein absorption, softens the meat, and when used with fish, removes off-flavors from fish to enhance flavor.
  • it When used with acorns, etc., it contributes to the enhancement of flavor and is effective for fermentation of seaweed, chlorella, kelp, and green tea.
  • 1 and 2 is a flow chart of a method for producing a pineapple fermented product to increase the antioxidant effect using vitamin C according to an embodiment of the present invention.
  • 3 is a graph showing the results of the antioxidant performance test.
  • Figure 1 is a simplified illustration of a method for producing a pineapple fermentation to increase the antioxidant effect using the vitamin C of the present invention, referring to Figure 1, the manufacturing method, the first pineapple fermentation using pineapple and vitamin C Pineapple fermentation step (S10) to prepare; And a pineapple re-fermentation step (S20) of preparing a second pineapple fermentation product using the first pineapple fermentation product and pineapple and vitamin C.
  • Pineapple is a perennial plant belonging to the pleasant Pineapple family. It is called pineapple which means pine cone in medieval English because its fruit resembles a pine cone. It is called pineapple in Korea, the United States, the United Kingdom, and Japan, but it is called Ananas in most countries.
  • Pineapples are native to Latin America, the mid-point of the Americas, where they eat pineapple fruit raw or use it as a cooking ingredient.
  • pineapple contains protease called bromelain and papain, which can be used to soften meat and enhance flavor when cooking meat.
  • the pineapple used in the present invention may be a fresh pineapple without any processing, and in general, unlike the pulp portion of the pineapple used in food, the pineapple used in the present invention may be a pulp, a tap, a peel, a leaf, a root, It may be at least one of stem, torso and heart.
  • the active ingredient of pineapple is included in the peel, core, stem, etc., which are generally discarded as well as the pulp, but these parts are discarded because of poor taste, texture and difficulty in digestion. In the present invention, these previously discarded sites can also be used together, which has the advantage of being economically advantageous.
  • vitamin C is a water-soluble antioxidant that has a strong reducing effect
  • vitamin C used in the present invention may include at least one or more selected from the group consisting of ascorbic acid (L-ascorbic acid) and ascorbic acid derivatives. And, preferably, at least one selected from the group consisting of ascorbic acid (L-ascorbic acid) and ascorbic acid derivatives.
  • Ascorbic acid derivatives include sodium ascorbate, calcium ascorbate, potassium ascorbate, ascorbate, ascorbyl stearate, and ascorbyl palmitate. Ascorbyl palmitate), esterified ascorbic acid or a mixture containing at least two or more thereof, but ascorbic acid derivatives that can be used as a food may be used without particular limitation.
  • Vitamin C is used as a cofactor for the activation of enzymes in pineapple and pineapple fermentation.
  • enzymes are produced in the form of inactive precursors in which the active region is blocked in order to prevent self-digestion by enzymes in the tissues producing the enzyme, and under certain conditions, the blockage is released to become active.
  • the vitamin C having a strong reducing power helps to release the blockage, and thus induces the enzyme fermentation of pineapple itself, thereby increasing the activity of the enzyme and shortening the time taken for pineapple fermentation.
  • the final pineapple fermentation that is to the second pineapple fermentation
  • the activity of the enzymes contained can be significantly increased.
  • the second pineapple fermentation can be used to shorten the time required for ripening or fermenting other food ingredients, such as meat, vegetables, seaweeds, etc., and the food ingredients are quickly fermented in the same state as porridge.
  • the effect of removing odor, adding flavor and flavor can be obtained.
  • the first pineapple fermentation product and the second pineapple fermentation product may include both fermented fermented product and liquid fermentation product obtained through fermentation, or are obtained by extracting only liquid fermentation product from the product obtained through fermentation. It may be a fermentation broth.
  • the pineapple fermented product is manufactured in the multi-step manner as described above, several fermenters may be used, or fermentation may be performed using one fermenter.
  • the pineapple re-fermentation step (S20) may be carried out in a continuous process, and the fermentation process may be performed in a short time. Can proceed.
  • Figure 2 is a flow chart illustrating in more detail the production method of pineapple fermented product to increase the antioxidant effect using the vitamin C of the present invention.
  • the pineapple fermentation step S10 may include a first crushing process S11 of crushing the fresh pineapple with a grinder; A first mixing step (S12) of mixing the raw pineapple crushed product obtained through the first crushing step (S11) with vitamin C and water in a container and mixing the same; And a first fermentation step (S13) of removing air from the container containing the fresh pineapple crushed product, vitamin C and water, sealing and standing for a predetermined time, and then removing the generated gas to produce a first pineapple fermented product.
  • a first crushing process S11 of crushing the fresh pineapple with a grinder A first mixing step (S12) of mixing the raw pineapple crushed product obtained through the first crushing step (S11) with vitamin C and water in a container and mixing the same
  • S13 a first fermentation step of removing air from the container containing the fresh pineapple crushed product, vitamin C and water, sealing and standing for a predetermined time, and then removing the generated gas to produce a first pineapple fermented product.
  • the first crushing process (S11) is a step of crushing the fresh pineapple with a grinder, wherein the fresh pineapple may be washed, in this process to crush the fresh pineapple to have a predetermined particle size using a blender or the like.
  • the average value of the pulverized fresh pineapple particle size may be 2 cm or less, preferably 1 cm or less, more preferably 0.5 cm or less.
  • the first mixing step (S12) is a step of mixing the raw pineapple crushed product and vitamin C and water obtained through the first crushing process (S11) in a container, the raw pineapple crushed product, vitamin C and water is 100: 0.1 It may be mixed in a weight ratio of ⁇ 50: 1 to 10,000, and mixing may be performed for a suitable time for them to be mixed evenly.
  • the mixing may be carried out in the container after putting the raw pineapple crushed product and vitamin C and water, or in a separate container mixed with the fresh pineapple crushed product and vitamin C and water fermentation It can also be carried out in such a way that the container to be carried out.
  • the vessel in which the fermentation is carried out can be used without particular limitation as long as it is provided with means for sensing the gas generated therein.
  • a pressure gauge for detecting gas generation may be used.
  • a pressure gauge may be visually confirmed because the container expands when gas is generated. It can be used even if the means is not provided.
  • the first fermentation step (S13) is a step of fermenting the mixture contained in the container obtained through the first mixing step (S12) in the container, after removing the air in the container, sealing and standing for a predetermined time, it is generated Removing the gas is to prepare a first pineapple fermentation.
  • the air inside the container is removed to allow the pineapple to ferment without being oxidized by air.
  • the air inside the container can be removed by applying pressure to the container, and in the case of the non-elastic container, the container is provided with a separate negative pressure generating means for removing the air therein. The air inside can be removed.
  • the standing temperature may be 15 to 50 ° C, preferably 20 to 45 ° C, and more preferably 30 to 40 ° C.
  • the settling time is not particularly limited, but is preferably at least up to the point of time at which the gas, which is the time at which it is determined that the fermentation has proceeded, occurs. More preferably, the fermentation may be allowed to stand for 48 hours, preferably after 24 hours.
  • the first pineapple fermentation product is obtained through the pineapple fermentation step (S10) including the first crushing step (S11), the first mixing step (S12), and the first fermentation step (S13). 1 pineapple fermentation is used as a raw material of the pineapple re-fermentation step (S20) to be carried out after.
  • the pineapple re-fermentation step (S20) may include a second crushing step (S21) of crushing the fresh pineapple with a grinder; A second mixing step (S22) of mixing the pineapple fermented product obtained through the pineapple fermentation step (S10) and the raw pineapple crushed product obtained through the second crushing step (S21) with vitamin C and water in a container; And a second fermentation that removes air from the vessel containing the first pineapple fermented product, fresh pineapple crushed product, vitamin C and water, seals, and is allowed to stand for a predetermined time, thereby removing the generated gas. It includes; step (S23).
  • the second crushing process is a step of crushing the fresh pineapple with a grinder, wherein the fresh pineapple used here may be washed, the average value of the crushed fresh pineapple particles, that is, pineapple crushed particles size may be 2 cm or less and preferably May be 1 cm or less, more preferably 0.5 cm.
  • the second mixing process (S22) is a step of mixing the pineapple fermented product obtained through the pineapple fermentation step (S10) and the raw pineapple crushed product, vitamin C and water obtained through the second crushing process (S21) into a container and mixing. to be.
  • the mixing may be performed in the container after the raw materials are put into the container in which the fermentation is to proceed, and the raw materials may be mixed in a separate container and then added to the container in which the fermentation is to proceed.
  • the vessel in which the fermentation is used is the same as described above, so duplicate description is omitted.
  • Pineapple, pineapple fermented product and vitamin C to be mixed here may be mixed in a weight ratio of 100: 1 to 70: 0.1 to 50, preferably, may be mixed in a weight ratio of 100: 1 to 50: 0.1 to 20, More preferably, it may be mixed in a weight ratio of 100: 1 to 30: 0.1 to 10.
  • the second fermentation process (S23) is to remove the air in the container containing the first pineapple fermented product, fresh pineapple crushed product, vitamin C and water, and sealed and settle for a predetermined time, and then remove the generated gas
  • the step of preparing the second pineapple fermentation there is only a difference in the raw materials used, and is performed in the same or similar manner as the first fermentation process (S13), and thus redundant description is omitted.
  • the time for fermentation may be about 1 day.
  • the second pineapple fermentation product which is the final product produced through the second fermentation process (S23), has an excellent activity of the enzyme contained in the second pineapple fermentation product and has an excellent antioxidant effect.
  • the raw pineapple including the pulp, the core, the tap, the shell, the root, the stem, and the leaves, was washed with water, and then finely crushed using a blender to prepare pineapple crushed products.
  • the obtained second pineapple fermented product was refrigerated at 4 ° C., but may be sealed and stored at room temperature after removing the generated gas.
  • the first pineapple fermentation product and the second pineapple fermentation product are prepared in the same manner as in Preparation Example, but the content of the first pineapple fermentation product and the vitamin C used in preparing the second pineapple fermentation product are changed as shown in Table 2 below.
  • the time taken for gas removal that is, the time taken for fermentation, was measured and described in Table 2.
  • the pineapple enzyme is also included in the portion other than the pineapple pulp from the results of this experiment, and it was confirmed that fermentation using the pineapple itself enzyme through the production method of the present invention was possible.
  • DPPH radical scavenging activity was measured by mixing 60 ⁇ l of 0.2 mM DPPH (2,2-diphenyl-2-picrylhydrazyl hydrate) and 60 ⁇ l of the sample prepared for each concentration, and reacting in a dark room at room temperature for 15 to 30 minutes using a spectrophotometer. Was performed by measuring the absorbance at.
  • Vitamin C L-ascorbic acid having a concentration of 16.8 ⁇ g / ml was used as a control, and the first pineapple fermentation of Examples 1 and 2 obtained in Experimental Example 1 in Examples 6 and 7, respectively, was used.
  • the second pineapple fermented product manufactured using the same method as the preparation example was used.
  • Comparative Example 1 a non-fermented product obtained by mixing 100 g of pineapple crushed product, 5 g of vitamin C (L-ascorbic acid) and 100 g of water was used, and the first pineapple fermented product prepared in Preparation Example 2 was used. .
  • the antioxidant effect of the second pineapple fermentation obtained through both the pineapple fermentation step (S10) and pineapple re-fermentation step (S20) according to the pineapple fermentation process of the present invention is significantly improved compared to vitamin C or the first pineapple fermentation product It could be confirmed.
  • the fermentation function of the second pineapple fermentation product of the present invention was measured using rice bran, green tea powder, acorn peel, squid and kelp powder.
  • a comparative group was prepared by mixing 5 g of vitamin C and 200 g of water to 200 g of each raw material, and adding 30 g of the second pineapple fermented product prepared in Preparation Example to each of the mixtures mixed at the same composition ratio as the comparative group. The group was prepared.
  • the fermentation time was found to be at least 5 days up to 28 days, in the case of the implementation group It took 2 to 19 hours.
  • the flavor was enhanced by adding an additional flavor, and in the case of squid, the yield of fermentation broth obtained through fermentation increased by 30% or more.
  • the time required for fermentation can be significantly shortened, and the flavor enhancement effect and final product due to the additional flavoring It was confirmed that the yield can be improved.
  • Pineapple fermented product prepared according to the pineapple fermented product to increase the antioxidant effect by using the vitamin C of the present invention is excellent in the antioxidant effect and enzyme activity, when manufacturing food using this, remove the intrinsic odor of raw materials, Since the effects of improving physiological function and flavor can be obtained, there is industrial applicability.

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Abstract

The present invention ferments pineapple by using pineapple and vitamin C and re-ferments pineapple by using a first fermented pineapple obtained thereby, pineapple and vitamin C, thereby improving the antioxidant effect of fermented pineapple to be obtained, and improves the activity of enzymes contained in the fermented pineapple, thereby enabling high-speed fermentation of meat, seaweeds, marine products, cereals, vegetables and the like by using the fermented pineapple.

Description

비타민 C를 이용하여 항산화 효과를 높이는 파인애플 발효물의 제조방법 Method for Producing Pineapple Fermented Product to Enhance Antioxidant Effect Using Vitamin C
본 발명은 비타민 C를 이용하여 항산화 효과를 높이는 파인애플 발효물의 제조방법에 관한 것으로, 파인애플 발효물에서 발생한 자체 효소를 이용하여 다시 파인애플을 발효하는 재발효 단계를 포함함으로써 최종 파인애플 발효물에 포함되어 있는 효소의 활성을 극대화한 파인애플 발효물의 제조방법에 관한 것이다.The present invention relates to a method for producing a pineapple fermented product to increase the antioxidant effect using vitamin C, comprising a re-fermentation step of fermenting the pineapple again by using its own enzyme generated from the pineapple fermented product is contained in the final pineapple fermentation It relates to a method for producing pineapple fermented product which maximizes the activity of the enzyme.
파인애플은 다년생 초목으로 남미 북부와 중미가 원산지이며, 콜럼버스가 신대륙을 발견한 뒤로 포르투갈인을 통해 유럽을 비롯한 세계 각 지역으로 전파되었다. 파인애플은 산도와 당도가 적당하고 과즙이 풍부하여 맛이 매우 좋을 뿐만 아니라, 영양학적으로도 뛰어나다.Pineapple is a perennial vegetation and is native to northern and central America. After the discovery of the new continent by Columbus, the pineapple spread to Europe and other parts of the world. Pineapple has a good acidity and sugar content and is rich in fruit juice, which is very tasty and nutritional.
파인애플에는 브로멜라인(Bromelain)과 파파인(Papain)이라는 단백질 분해 효소가 포함되어 있어, 육류 조리시 이용되며, 특히, 육류와 파인애플을 함께 용기에 담아 소정 시간 숙성시킴으로써 육류의 식감을 부드럽게 하고 이취를 제거하며, 풍미를 향상시키는 조리법이 널리 이용되고 있다.The pineapple contains proteolytic enzymes called bromelain and papain, which are used for cooking meat, and in particular, the meat and pineapple are put together in a container and aged for a certain time to soften the meat texture and off-flavor. Recipes to remove and improve flavor are widely used.
파인애플은 항산화 효과, 항염 효과, 항암 효과 등의 생리 활성 효과가 있는 것으로 알려져 있으나, 일반적으로 과육 외의 껍질, 잎, 뿌리, 줄기 등은 맛이 좋지 않고 소화가 곤란하여 식품으로 이용되지 않고 버려지고 있다. Pineapple is known to have physiological activity effects such as antioxidant effect, anti-inflammatory effect, anticancer effect, etc. In general, pineapple, leaves, roots, stems, etc. other than pulp have a poor taste and are difficult to digest, and thus are not used as food. .
이에, 본 발명에서는 이와 같이 버려지는 파인애플의 부위도 함께 재료로 사용함으로써 이러한 부위 처리에 소요되는 시간 및 비용을 절약하고자 한다.Thus, in the present invention, by using a portion of the discarded pineapple as a material as well as to reduce the time and cost required to process such a portion.
한편, 비타민 C는 강력한 환원 작용을 하는 수용성의 물질로, 과량 복용시 잉여분은 소변과 함께 배출되므로, 체내에 과도한 축적으로 인한 부작용이 없는 물질이다.On the other hand, vitamin C is a water-soluble substance that has a strong reducing effect, when excess dose is discharged with urine, there is no side effect due to excessive accumulation in the body.
비타민 C는 강력한 환원 작용으로 인해 신체를 활성산소로부터 보호하여 암, 동맥경화, 류머티즘 등을 예방해주고, 면역 체계를 강화시키는 효과가 있으며, 결합조직과 지지조직의 형성에 가담하여 피부와 잇몸의 건강을 지켜준다. 뿐만 아니라 위, 십이장궤양의 원인인 헬리코박터 파이로리균의 번식을 억제하고, 알츠하이머병의 예방에도 도움이 된다고 알려져 있는 다기능성 물질이다.Vitamin C protects the body from free radicals due to its powerful reducing effect, prevents cancer, arteriosclerosis, rheumatism, strengthens the immune system, and participates in the formation of connective and supportive tissues. Protects. In addition, it is a multifunctional substance that is known to help suppress the propagation of Helicobacter pylori, which is the cause of stomach and duodenal ulcers, and to prevent Alzheimer's disease.
그러나, 비타민 C를 식품 조리에 사용하게 되는 경우, 환원 작용으로 인해 식품의 색을 변색시키거나, 불쾌한 이취를 발생시키므로 일반적으로 식품 조리에 직접적으로 이용되지 않는다. However, when vitamin C is used in food cooking, it is generally not used directly in food cooking because it causes discoloration of food or unpleasant odor due to the reducing action.
비타민 C를 이용한 식품 조리법 관련하여, 한국등록특허 제1355482호에서는 비타민 C를 이용하여 차를 제조함으로써 차의 풍미를 향상시키는 방법을 제시하고 있으나, 발효에 7일 이상의 긴 시간이 걸리는 문제가 있다.Regarding a food recipe using vitamin C, Korean Patent No. 1355482 proposes a method of improving the flavor of tea by preparing tea using vitamin C, but has a problem that it takes longer than 7 days to ferment.
또한, 한국등록특허 제1723294호에서는 비타민 C를 이용하여 갈조류의 발효물을 제조함으로써 섭취시 소화 및 흡수를 돕는 방법을 제시하고 있으나, 발효에 28일 이상의 긴 시간이 걸리는 문제가 있다.In addition, Korean Patent No. 1723294 proposes a method of assisting digestion and absorption upon ingestion by preparing fermented products of brown algae using vitamin C, but has a problem that fermentation takes longer than 28 days.
또한, 한국등록특허 제1357794호에서는 비타민 C를 이용하여 현미 도토리 주스를 제조하는 방법을 제시하고 있으나, 현미 도토리 주스에 포함되는 미강을 발효하는 데 5일 이상의 시간이 걸리는 문제가 있다. In addition, Korean Patent No. 1357794 proposes a method of preparing brown rice acorn juice using vitamin C, but it takes a problem that it takes more than 5 days to ferment rice bran contained in brown rice acorn juice.
이에, 본 발명에서는 이와 같은 재료의 발효를 단시간 내에 달성할 수 있는 파인애플 발효물의 제조방법을 제공하고자 한다.Accordingly, the present invention is to provide a method for producing a pineapple fermented product which can achieve the fermentation of such materials in a short time.
본 발명의 목적은 파인애플 발효물의 항산화 효과를 높이고, 파인애플 발효물을 제조하는 데 소요되는 시간을 감소시키는 것이다.An object of the present invention is to increase the antioxidant effect of pineapple fermentation, and to reduce the time required to prepare pineapple fermentation.
또한, 파인애플 발효물에 포함되어 있는 효소의 활성을 향상시킴으로써, 파인애플 발효물을 이용한 육류, 해조류, 수산물, 곡류, 채소류 등의 고속 발효를 가능하게 하는 것이다.In addition, by improving the activity of the enzyme contained in the pineapple fermentation, it is possible to enable high-speed fermentation of meat, algae, aquatic products, grains, vegetables and the like using the pineapple fermentation.
상술한 과제를 해결하기 위한 본 발명의 일 실시예는, 파인애플과 비타민 C를 이용하여 제1 파인애플 발효물을 제조하는 파인애플 발효 단계(S10); 및 상기 제1 파인애플 발효물과 파인애플 및 비타민 C를 이용하여 제2 파인애플 발효물을 제조하는 파인애플 재발효 단계(S20);가 순차적으로 수행되는 것을 특징으로 하는, 비타민 C를 이용하여 항산화 효과를 높이는 파인애플 발효물의 제조방법에 관한 것이다.One embodiment of the present invention for solving the above problems, pineapple fermentation step (S10) for preparing a first pineapple fermented product using pineapple and vitamin C; And a pineapple re-fermentation step (S20) of preparing a second pineapple fermentation product using the first pineapple fermentation product and pineapple and vitamin C (S20), wherein the antioxidant effect is increased by using vitamin C. It relates to a method for producing pineapple fermented products.
상기 파인애플 발효 단계(S10)는, 생파인애플을 분쇄기로 파쇄하는 제1 파쇄 공정(S11); 상기 제1 파쇄 공정(S11)을 통해 얻어진 생파인애플 파쇄물과 비타민 C 및 물을 용기에 넣고 혼합하는 제1 혼합 공정(S12); 및 상기 생파인애플 파쇄물, 비타민 C 및 물이 수용된 용기의 공기를 제거하고, 밀봉하여 소정 시간 정치한 뒤, 발생되는 가스를 제거하여 제1 파인애플 발효물을 제조하는 제1 발효 공정(S13);을 포함한다.The pineapple fermentation step (S10), the first crushing step (S11) for crushing the fresh pineapple with a grinder; A first mixing step (S12) of mixing the raw pineapple crushed product obtained through the first crushing step (S11) with vitamin C and water in a container and mixing the same; And a first fermentation step (S13) of removing air from the container containing the fresh pineapple crushed product, vitamin C and water, sealing and standing for a predetermined time, and then removing the generated gas to produce a first pineapple fermented product. Include.
상기 파인애플 재발효 단계(S20)는, 생파인애플을 분쇄기로 파쇄하는 제2 파쇄 공정(S21); 상기 파인애플 발효 단계(S10)를 통해 얻어진 파인애플 발효물, 상기 제2 파쇄 공정(S21)을 통해 얻어진 생파인애플 파쇄물과 비타민 C 및 물을 용기에 넣고 혼합하는 제2 혼합 공정(S22); 및 상기 제1 파인애플 발효물, 생파인애플 파쇄물, 비타민 C 및 물이 수용된 용기의 공기를 제거하고, 밀봉하여 소정 시간 정치한 뒤, 발생되는 가스를 제거하여 제2 파인애플 발효물을 제조하는 제2 발효 공정(S23);을 포함한다.The pineapple re-fermentation step (S20) may include a second crushing step (S21) of crushing the fresh pineapple with a grinder; A second mixing step (S22) of mixing the pineapple fermented product obtained through the pineapple fermentation step (S10) and the raw pineapple crushed product obtained through the second crushing step (S21) with vitamin C and water in a container; And a second fermentation that removes air from the vessel containing the first pineapple fermented product, fresh pineapple crushed product, vitamin C and water, seals, and is allowed to stand for a predetermined time, thereby removing the generated gas. It includes; step (S23).
상기 제1 혼합 공정(S12)에서 혼합되는 생파인애플 파쇄물, 비타민 C 및 물은, 100:0.1~50:1~10,000의 중량비로 혼합될 수 있다.The fresh pineapple crushed product, vitamin C, and water mixed in the first mixing process S12 may be mixed in a weight ratio of 100: 0.1 to 50: 1 to 10,000.
상기 비타민 C는 아스코르브산(L-ascorbic acid) 및 아스코르브산 유도체 중 적어도 어느 하나 이상을 포함할 수 있다.The vitamin C may include at least one or more of ascorbic acid (L-ascorbic acid) and ascorbic acid derivatives.
상기 생파인애플은 과육, 꼭지, 껍질, 잎, 뿌리, 줄기, 몸통 및 속심 중 적어도 어느 하나 이상을 포함할 수 있다.The fresh pineapple may include at least one or more of a pulp, a stalk, a peel, a leaf, a root, a stem, a torso, and a core.
본 발명의 파인애플 발효물의 제조방법을 통해 제조된 파인애플 발효물은 항산화 효과와 효소의 활성이 우수하고, 제조에 소요되는 시간이 짧아 작업성이 뛰어나다.Pineapple fermented product prepared by the method for producing a pineapple fermented product of the present invention has excellent antioxidant effect and enzyme activity, and has a short time required for preparation, and thus has excellent workability.
또한, 이와 같은 파인애플 발효물을 이용하여 식품을 제조하는 경우, 파인애플 발효물에 의한 이취의 발생 없이 식품 원재료 고유의 맛과 향을 유지시키며 식품 원재료에 의한 생리기능 향상 효과를 더욱 높일 수 있는 효과가 있다.In addition, when manufacturing a food using such a pineapple fermented product, it is possible to maintain the intrinsic taste and aroma of the food raw materials without the off-flavor caused by the pineapple fermented products and to further enhance the physiological function improvement effect by the food raw materials have.
특히, 육류와 함께 사용되는 경우에는 파인애플 특유의 연육 효과로 인해 육류로부터 아미노산을 추출하여 단백질 흡수를 높이고, 육질을 부드럽게 하며, 생선과 함께 사용되는 경우에는 생선에서 발생하는 이취를 제거하여 풍미를 높이고, 도토리 등과 함께 사용되는 경우 향미 증진에 기여하며, 미역, 클로렐라, 다시마, 녹차 등의 발효에 효과적이다.In particular, when used with meat, the pineapple's unique tendency to extract amino acids from meat increases protein absorption, softens the meat, and when used with fish, removes off-flavors from fish to enhance flavor. When used with acorns, etc., it contributes to the enhancement of flavor and is effective for fermentation of seaweed, chlorella, kelp, and green tea.
도 1 및 도 2는 본 발명의 일 실시예에 따른 비타민 C를 이용하여 항산화 효과를 높이는 파인애플 발효물의 제조방법의 순서도이다.1 and 2 is a flow chart of a method for producing a pineapple fermented product to increase the antioxidant effect using vitamin C according to an embodiment of the present invention.
도 3은 항산화 성능 실험 결과를 도시한 그래프이다.3 is a graph showing the results of the antioxidant performance test.
본 발명의 실시예와 도면을 참조하여 본 발명을 상세히 설명한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위해 예시적으로 제시한 것일 뿐, 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가지는 자에 있어서 자명할 것이다.The present invention will be described in detail with reference to embodiments and drawings of the present invention. These examples are only presented by way of example only to more specifically describe the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .
도 1은 본 발명의 비타민 C를 이용하여 항산화 효과를 높이는 파인애플 발효물의 제조방법을 간략하게 도시한 것으로, 도 1을 참조하면, 상기 제조방법은, 파인애플과 비타민 C를 이용하여 제1 파인애플 발효물을 제조하는 파인애플 발효 단계(S10); 및 상기 제1 파인애플 발효물과 파인애플 및 비타민 C를 이용하여 제2 파인애플 발효물을 제조하는 파인애플 재발효 단계(S20);를 포함한다.Figure 1 is a simplified illustration of a method for producing a pineapple fermentation to increase the antioxidant effect using the vitamin C of the present invention, referring to Figure 1, the manufacturing method, the first pineapple fermentation using pineapple and vitamin C Pineapple fermentation step (S10) to prepare; And a pineapple re-fermentation step (S20) of preparing a second pineapple fermentation product using the first pineapple fermentation product and pineapple and vitamin C.
파인애플(Pineapple)은 벼목 파인애플과에 속하는 여러해살이 식물로, 열매의 모양이 솔방울을 닮아 중세 영어에서 솔방울을 뜻하는 파인애플이라는 이름으로 불린다. 한국, 미국, 영국, 일본에서는 파인애플이라고 불리나, 대부분의 나라에서는 아나나스(Ananas)라는 이름으로 불린다. Pineapple is a perennial plant belonging to the Pleasant Pineapple family. It is called pineapple which means pine cone in medieval English because its fruit resembles a pine cone. It is called pineapple in Korea, the United States, the United Kingdom, and Japan, but it is called Ananas in most countries.
파인애플은 아메리카 대륙의 중간 지점인 라틴 아메리카 일대가 원산지로, 파인애플의 열매를 생으로 먹거나, 열매를 요리의 재료로 사용한다. 특히, 파인애플에는 브로멜라인(Bromelain)과 파파인(Papain)이라는 프로테이스(protease)가 포함되어 있어, 육류 요리시 육질을 부드럽게 하고 풍미를 돋우는 데 이용되기도 한다.Pineapples are native to Latin America, the mid-point of the Americas, where they eat pineapple fruit raw or use it as a cooking ingredient. In particular, pineapple contains protease called bromelain and papain, which can be used to soften meat and enhance flavor when cooking meat.
본 발명에서 사용되는 파인애플은, 어떠한 가공도 거치지 않은 생파인애플일 수 있으며, 일반적으로 식품에 파인애플의 과육 부분만 사용되는 것과 달리, 본 발명에서 사용되는 파인애플은 과육, 꼭지, 껍질, 잎, 뿌리, 줄기, 몸통 및 속심 중 적어도 어느 하나 이상일 수 있다.The pineapple used in the present invention may be a fresh pineapple without any processing, and in general, unlike the pulp portion of the pineapple used in food, the pineapple used in the present invention may be a pulp, a tap, a peel, a leaf, a root, It may be at least one of stem, torso and heart.
파인애플의 유효성분은 과육뿐만 아니라 일반적으로 폐기되던 껍질, 속심, 줄기 등에도 포함되어 있으나, 이들 부위는 맛, 식감이 좋지 않고 소화가 어려워 폐기되었다. 본 발명에서는, 이와 같이 종래에 폐기되던 부위들도 함께 사용될 수 있어 경제적으로 유리한 장점이 있다.The active ingredient of pineapple is included in the peel, core, stem, etc., which are generally discarded as well as the pulp, but these parts are discarded because of poor taste, texture and difficulty in digestion. In the present invention, these previously discarded sites can also be used together, which has the advantage of being economically advantageous.
한편, 비타민 C는 강력한 환원 작용을 하는 수용성의 항산화 물질로, 본 발명에서 사용되는 비타민 C는 아스코르브산(L-ascorbic acid) 및 아스코르브산 유도체로 이루어지는 군에서 선택되는 적어도 어느 하나 이상을 포함할 수 있고, 바람직하게는 아스코르브산(L-ascorbic acid) 및 아스코르브산 유도체로 이루어지는 군에서 선택되는 적어도 어느 하나 이상일 수 있다.On the other hand, vitamin C is a water-soluble antioxidant that has a strong reducing effect, vitamin C used in the present invention may include at least one or more selected from the group consisting of ascorbic acid (L-ascorbic acid) and ascorbic acid derivatives. And, preferably, at least one selected from the group consisting of ascorbic acid (L-ascorbic acid) and ascorbic acid derivatives.
아스코르브산 유도체는 아스코르브산 나트륨(Sodium L-ascorbate), 아스코르브산 칼슘(Calcium ascorbate), 아스코르브산 칼륨(Potassium L-ascorbate), 아스코르빌 스테아레이트(L-ascorbyl stearate), 아스코르빌 팔미테이트(Ascorbyl palmitate), 에스테르화한 아스코르브산 또는 이 중 적어도 둘 이상을 포함하는 혼합물일 수 있으나, 식품으로 사용될 수 있는 아스코르브산 유도체라면 특별히 제한되지 않고 사용될 수 있다.Ascorbic acid derivatives include sodium ascorbate, calcium ascorbate, potassium ascorbate, ascorbate, ascorbyl stearate, and ascorbyl palmitate. Ascorbyl palmitate), esterified ascorbic acid or a mixture containing at least two or more thereof, but ascorbic acid derivatives that can be used as a food may be used without particular limitation.
비타민 C는 파인애플 및 파인애플 발효물에 포함되어 있는 효소의 활성화를 돕는 보조 인자로 이용된다. Vitamin C is used as a cofactor for the activation of enzymes in pineapple and pineapple fermentation.
일반적으로 효소는, 효소를 생산하는 조직의 효소에 의한 자기 소화를 방지하기 위해 활성 영역이 봉쇄된 비활성 전구체의 형태로 생성되고, 특정 조건에서 상기 봉쇄가 풀려 활성을 띄게 된다. 이때, 강력한 환원력을 갖는 비타민 C가 상기 봉쇄를 해제하는 데 도움을 주어, 파인애플의 자체 효소 발효를 유도하므로, 효소의 활성을 높이고, 파인애플 발효에 걸리는 시간을 단축하는 역할을 한다.In general, enzymes are produced in the form of inactive precursors in which the active region is blocked in order to prevent self-digestion by enzymes in the tissues producing the enzyme, and under certain conditions, the blockage is released to become active. At this time, the vitamin C having a strong reducing power helps to release the blockage, and thus induces the enzyme fermentation of pineapple itself, thereby increasing the activity of the enzyme and shortening the time taken for pineapple fermentation.
본 발명에서는, 파인애플 발효 단계(S10)에서 얻어진 제1 파인애플 발효물을 이용하여 파인애플 재발효 단계(S20)를 거쳐 제2 파인애플 발효물을 제조함으로써, 최종 파인애플 발효물, 즉 제2 파인애플 발효물에 포함되어 있는 효소의 활성을 현저히 높일 수 있다.In the present invention, by using the first pineapple fermentation product obtained in the pineapple fermentation step (S10) through the pineapple re-fermentation step (S20) to produce a second pineapple fermentation, the final pineapple fermentation, that is to the second pineapple fermentation The activity of the enzymes contained can be significantly increased.
따라서, 제2 파인애플 발효물을 이용하여 다른 식품 재료, 예를 들어 육류, 채소류, 해조류 등을 숙성 혹은 발효하는 데 소요되는 시간을 단축시킬 수 있고, 상기 식품 재료가 죽과 같은 상태로 빠르게 발효되며, 잡냄새 제거, 향미 및 풍미 부가 등의 효과를 얻을 수 있다. Thus, the second pineapple fermentation can be used to shorten the time required for ripening or fermenting other food ingredients, such as meat, vegetables, seaweeds, etc., and the food ingredients are quickly fermented in the same state as porridge. The effect of removing odor, adding flavor and flavor can be obtained.
상기 제1 파인애플 발효물과 제2 파인애플 발효물은, 발효를 통해 얻어진 발효된 피발효물과 액상의 발효물 모두를 포함할 수 있고, 또는 발효를 통해 얻어진 생성물에서 액상의 발효물만을 추출하여 얻어진 발효액일 수 있다.The first pineapple fermentation product and the second pineapple fermentation product may include both fermented fermented product and liquid fermentation product obtained through fermentation, or are obtained by extracting only liquid fermentation product from the product obtained through fermentation. It may be a fermentation broth.
상기와 같은 다단계 방식으로 파인애플 발효물을 제조할 때, 여러 개의 발효조를 사용할 수도 있고, 하나의 발효조를 이용하여 발효가 진행될 수 있다. 예를 들어, 파인애플 발효 단계(S10)가 수행된 발효조에 추가 재료인 파인애플, 비타민 C, 물 등을 추가하여 파인애플 재발효 단계(S20)을 진행함으로써 연속적인 공정이 이루어질 수 있으며 단시간에 발효 공정이 진행될 수 있다.When the pineapple fermented product is manufactured in the multi-step manner as described above, several fermenters may be used, or fermentation may be performed using one fermenter. For example, by adding pineapple, vitamin C, water, and the like, to the fermentation tank in which the pineapple fermentation step (S10) was performed, the pineapple re-fermentation step (S20) may be carried out in a continuous process, and the fermentation process may be performed in a short time. Can proceed.
도 2는 본 발명의 비타민 C를 이용하여 항산화 효과를 높이는 파인애플 발효물의 제조방법을 보다 상세하게 도시한 순서도이다.Figure 2 is a flow chart illustrating in more detail the production method of pineapple fermented product to increase the antioxidant effect using the vitamin C of the present invention.
도 2를 참조하면, 파인애플 발효 단계(S10)는, 생파인애플을 분쇄기로 파쇄하는 제1 파쇄 공정(S11); 상기 제1 파쇄 공정(S11)을 통해 얻어진 생파인애플 파쇄물과 비타민 C 및 물을 용기에 넣고 혼합하는 제1 혼합 공정(S12); 및 상기 생파인애플 파쇄물, 비타민 C 및 물이 수용된 용기의 공기를 제거하고, 밀봉하여 소정 시간 정치한 뒤, 발생되는 가스를 제거하여 제1 파인애플 발효물을 제조하는 제1 발효 공정(S13);을 포함한다.Referring to FIG. 2, the pineapple fermentation step S10 may include a first crushing process S11 of crushing the fresh pineapple with a grinder; A first mixing step (S12) of mixing the raw pineapple crushed product obtained through the first crushing step (S11) with vitamin C and water in a container and mixing the same; And a first fermentation step (S13) of removing air from the container containing the fresh pineapple crushed product, vitamin C and water, sealing and standing for a predetermined time, and then removing the generated gas to produce a first pineapple fermented product. Include.
상기 제1 파쇄 공정(S11)은 생파인애플을 분쇄기로 파쇄하는 단계로, 이때 생파인애플은 세척된 것일 수 있으며, 본 공정에서 블렌더 등을 이용하여 소정 입자 크기를 갖도록 생파인애플을 분쇄한다.The first crushing process (S11) is a step of crushing the fresh pineapple with a grinder, wherein the fresh pineapple may be washed, in this process to crush the fresh pineapple to have a predetermined particle size using a blender or the like.
이때, 분쇄된 생파인애플 입자 크기의 평균값은 2 cm 이하일 수 있고 바람직하게는 1 cm 이하일 수 있으며, 더욱 바람직하게는 0.5 cm 이하일 수 있다.At this time, the average value of the pulverized fresh pineapple particle size may be 2 cm or less, preferably 1 cm or less, more preferably 0.5 cm or less.
상기 제1 혼합공정(S12)는 상기 제1 파쇄 공정(S11)을 통해 얻어진 생파인애플 파쇄물과 비타민 C 및 물을 용기에 넣어 혼합하는 단계로, 생파인애플 파쇄물, 비타민 C 및 물은, 100:0.1~50:1~10,000의 중량비로 혼합될 수 있으며, 이들이 고르게 혼합될 수 있는 적절한 시간 동안 혼합이 수행될 수 있다. The first mixing step (S12) is a step of mixing the raw pineapple crushed product and vitamin C and water obtained through the first crushing process (S11) in a container, the raw pineapple crushed product, vitamin C and water is 100: 0.1 It may be mixed in a weight ratio of ˜50: 1 to 10,000, and mixing may be performed for a suitable time for them to be mixed evenly.
이때, 비타민 C의 중량비가 0.1 미만인 경우에는 비타민 C에 의한 자체 발효 촉진 효과를 얻기 곤란하고, 비타민 C의 중량비가 50을 초과하는 경우에는 과량의 비타민 C에 의한 이취와 신맛이 발생하여 식재료로 이용하기 부적합해지므로, 생파인애플 파쇄물에 대하여 상술한 중량비를 갖도록 혼합되는 것이 바람직하다.At this time, when the weight ratio of vitamin C is less than 0.1, it is difficult to obtain self-fermentation promoting effect by vitamin C. When the weight ratio of vitamin C exceeds 50, off-flavor and sour taste caused by excess vitamin C are generated and used as food ingredients. Since it becomes unsuitable below, it is preferable to mix so that it may have the weight ratio mentioned above with respect to the fresh pineapple crushed material.
제1 혼합공정(S12)에서 혼합은 생파인애플 파쇄물과 비타민 C 및 물을 용기에 넣은 뒤 용기 내에서 혼합이 수행될 수도 있고, 별도의 용기에서 생파인애플 파쇄물과 비타민 C 및 물을 혼합한 뒤 발효가 진행될 용기에 담는 방식으로도 수행될 수 있다.In the first mixing step (S12), the mixing may be carried out in the container after putting the raw pineapple crushed product and vitamin C and water, or in a separate container mixed with the fresh pineapple crushed product and vitamin C and water fermentation It can also be carried out in such a way that the container to be carried out.
이때, 발효가 진행되는 용기는 내부에서 발생한 가스를 감지할 수 있는 수단이 구비된 것이라면 특별히 제한되지 않고 사용할 수 있다. 예를 들어, 신축성이 없는 용기가 사용되는 경우, 가스 발생을 감지하기 위한 압력계가 구비된 것을 사용할 수 있고, 신축성이 있는 용기의 경우에는 가스 발생시 용기가 팽창하기 때문에 시각적으로 확인할 수 있으므로 특별히 압력계 등의 수단이 구비되지 않아도 사용 가능하다.At this time, the vessel in which the fermentation is carried out can be used without particular limitation as long as it is provided with means for sensing the gas generated therein. For example, when a container without elasticity is used, a pressure gauge for detecting gas generation may be used. In the case of a flexible container, a pressure gauge may be visually confirmed because the container expands when gas is generated. It can be used even if the means is not provided.
상기 제1 발효 공정(S13)은 상기 제1 혼합 공정(S12)을 통해 얻어진 용기에 담긴 혼합물을 용기 내에서 발효시키는 공정으로, 용기 내부의 공기를 제거하고, 밀봉하여 소정 시간 정치한 뒤, 발생되는 가스를 제거하여 제1 파인애플 발효물을 제조하는 단계이다.The first fermentation step (S13) is a step of fermenting the mixture contained in the container obtained through the first mixing step (S12) in the container, after removing the air in the container, sealing and standing for a predetermined time, it is generated Removing the gas is to prepare a first pineapple fermentation.
먼저 파인애플이 공기에 의해 산화되지 않고 발효되도록 용기 내부의 공기를 제거한다. 이때, 신축성 있는 용기의 경우에는 용기에 압력을 가함으로써 용기 내부의 공기를 제거할 수 있고, 신축성이 없는 용기의 경우에는 내부의 공기를 제거하기 위한 별도의 음압 발생 수단이 구비된 것을 사용함으로써 용기 내부의 공기를 제거할 수 있다.First, the air inside the container is removed to allow the pineapple to ferment without being oxidized by air. In this case, in the case of the flexible container, the air inside the container can be removed by applying pressure to the container, and in the case of the non-elastic container, the container is provided with a separate negative pressure generating means for removing the air therein. The air inside can be removed.
이와 같이 용기 내부의 공기를 제거한 뒤 밀봉하고 소정 시간 정치하여 발효를 진행한다. 정치시 온도는 15~50 ℃일 수 있고, 바람직하게는 20~45 ℃일 수 있으며, 더욱 바람직하게는 30~40 ℃일 수 있다.In this way, the air inside the vessel is removed, sealed and left to rest for a predetermined time to proceed with fermentation. The standing temperature may be 15 to 50 ° C, preferably 20 to 45 ° C, and more preferably 30 to 40 ° C.
정치 시간은 특별히 한정되지 않으나, 적어도 발효가 진행된 것으로 판단되는 시점인 가스가 발생하는 시점까지, 또는 이보다 긴 것이 바람직하다. 더욱 바람직하게는, 발효가 진행된 시점 기준으로 48시간, 바람직하게는 24시간 이후까지 정치시킬 수 있다.The settling time is not particularly limited, but is preferably at least up to the point of time at which the gas, which is the time at which it is determined that the fermentation has proceeded, occurs. More preferably, the fermentation may be allowed to stand for 48 hours, preferably after 24 hours.
상술한 바와 같이 제1 파쇄 공정(S11), 제1 혼합 공정(S12) 및 제1 발효 공정(S13)을 포함하는 파인애플 발효 단계(S10)를 통해 제1 파인애플 발효물이 얻어지며, 여기서 얻어진 제1 파인애플 발효물은 이후 수행되는 파인애플 재발효 단계(S20)의 원료물질로 사용된다.As described above, the first pineapple fermentation product is obtained through the pineapple fermentation step (S10) including the first crushing step (S11), the first mixing step (S12), and the first fermentation step (S13). 1 pineapple fermentation is used as a raw material of the pineapple re-fermentation step (S20) to be carried out after.
상기 파인애플 재발효 단계(S20)는, 생파인애플을 분쇄기로 파쇄하는 제2 파쇄 공정(S21); 상기 파인애플 발효 단계(S10)를 통해 얻어진 파인애플 발효물, 상기 제2 파쇄 공정(S21)을 통해 얻어진 생파인애플 파쇄물과 비타민 C 및 물을 용기에 넣고 혼합하는 제2 혼합 공정(S22); 및 상기 제1 파인애플 발효물, 생파인애플 파쇄물, 비타민 C 및 물이 수용된 용기의 공기를 제거하고, 밀봉하여 소정 시간 정치한 뒤, 발생되는 가스를 제거하여 제2 파인애플 발효물을 제조하는 제2 발효 공정(S23);을 포함한다. The pineapple re-fermentation step (S20) may include a second crushing step (S21) of crushing the fresh pineapple with a grinder; A second mixing step (S22) of mixing the pineapple fermented product obtained through the pineapple fermentation step (S10) and the raw pineapple crushed product obtained through the second crushing step (S21) with vitamin C and water in a container; And a second fermentation that removes air from the vessel containing the first pineapple fermented product, fresh pineapple crushed product, vitamin C and water, seals, and is allowed to stand for a predetermined time, thereby removing the generated gas. It includes; step (S23).
상기 제2 파쇄 공정은, 생파인애플을 분쇄기로 파쇄하는 단계로, 여기서 사용되는 생파인애플은 세척된 것일 수 있으며, 분쇄된 생파인애플 입자, 즉 파인애플 파쇄물 입자 크기의 평균값은 2 cm 이하일 수 있고 바람직하게는 1 cm 이하일 수 있으며, 더욱 바람직하게는 0.5 cm일 수 있다.The second crushing process is a step of crushing the fresh pineapple with a grinder, wherein the fresh pineapple used here may be washed, the average value of the crushed fresh pineapple particles, that is, pineapple crushed particles size may be 2 cm or less and preferably May be 1 cm or less, more preferably 0.5 cm.
상기 제2 혼합 공정(S22)은 앞서 파인애플 발효 단계(S10)를 통해 얻어진 파인애플 발효물과, 상기 제2 파쇄 공정(S21)을 통해 얻어진 생파인애플 파쇄물, 비타민 C 및 물을 용기에 넣고 혼합하는 단계이다.The second mixing process (S22) is a step of mixing the pineapple fermented product obtained through the pineapple fermentation step (S10) and the raw pineapple crushed product, vitamin C and water obtained through the second crushing process (S21) into a container and mixing. to be.
이때 혼합은, 발효가 진행될 용기에 상기 원료들을 투입한 뒤 용기 내에서 혼합이 이루어질 수 있고, 각 원료들을 별도의 용기에서 혼합한 뒤 발효가 진행될 용기에 투입하는 방식으로 이루어질 수도 있다. 여기서 사용되는 발효가 진행되는 용기는 앞서 설명한 것과 동일하므로 중복되는 설명은 생략한다. In this case, the mixing may be performed in the container after the raw materials are put into the container in which the fermentation is to proceed, and the raw materials may be mixed in a separate container and then added to the container in which the fermentation is to proceed. The vessel in which the fermentation is used is the same as described above, so duplicate description is omitted.
여기서 혼합되는 파인애플, 파인애플 발효물 및 비타민 C는 100:1~70:0.1~50의 중량비로 혼합될 수 있고, 바람직하게는, 100:1~50:0.1~20의 중량비로 혼합될 수 있으며, 더욱 바람직하게는 100:1~30:0.1~10의 중량비로 혼합될 수 있다.Pineapple, pineapple fermented product and vitamin C to be mixed here may be mixed in a weight ratio of 100: 1 to 70: 0.1 to 50, preferably, may be mixed in a weight ratio of 100: 1 to 50: 0.1 to 20, More preferably, it may be mixed in a weight ratio of 100: 1 to 30: 0.1 to 10.
이때, 혼합되는 파인애플 발효물의 양 및/또는 비타민 C의 함량이 높을수록 발효에 걸리는 시간이 현저히 단축되나, 과량이 포함되는 경우에는 이취가 발생하거나 풍미가 저하되는 등의 문제가 발생할 수 있다.At this time, the higher the amount of pineapple fermented product and / or the content of vitamin C is significantly shortened the time required for fermentation, if the excess is included, may cause problems such as off-flavor or reduced flavor.
다음으로, 상기 제2 발효 공정(S23)은 상기 제1 파인애플 발효물, 생파인애플 파쇄물, 비타민 C 및 물이 수용된 용기의 공기를 제거하고, 밀봉하여 소정 시간 정치한 뒤, 발생되는 가스를 제거하여 제2 파인애플 발효물을 제조하는 단계로, 사용되는 원료물질의 차이만 존재할 뿐, 상기 제1 발효 공정(S13)과 동일 혹은 유사한 방식으로 수행되므로, 중복되는 설명은 생략한다.Next, the second fermentation process (S23) is to remove the air in the container containing the first pineapple fermented product, fresh pineapple crushed product, vitamin C and water, and sealed and settle for a predetermined time, and then remove the generated gas In the step of preparing the second pineapple fermentation, there is only a difference in the raw materials used, and is performed in the same or similar manner as the first fermentation process (S13), and thus redundant description is omitted.
제2 발효 공정(S23)에서는 원료로 제1 파인애플 발효물을 사용하기 때문에 고속 발효가 가능하다. 발효에 걸리는 시간은 약 1일 내외일 수 있다.In the second fermentation process (S23), since the first pineapple fermented product is used as a raw material, high speed fermentation is possible. The time for fermentation may be about 1 day.
상기 제2 발효 공정(S23)을 통해 생성된 최종 생성물인 제2 파인애플 발효물은, 제2 파인애플 발효물에 포함되어 있는 효소의 활성이 우수하고, 항산화 효과가 뛰어나다. The second pineapple fermentation product, which is the final product produced through the second fermentation process (S23), has an excellent activity of the enzyme contained in the second pineapple fermentation product and has an excellent antioxidant effect.
따라서, 제2 파인애플 발효물을 이용하여 식품을 제조하는 경우, 이취의 발생 없이 식품 원재료 고유의 맛과 향을 유지시키며 식품 원재료에 의한 생리기능 향상 효과를 더욱 높일 수 있다.Therefore, when the food is manufactured using the second pineapple fermented product, it is possible to further enhance the physiological function improvement effect by maintaining the original taste and aroma of the food raw materials without the occurrence of off-flavor.
특히, 육류와 함께 사용되는 경우에는 파인애플 특유의 연육 효과로 인해 육질을 부드럽게 할 뿐만 아니라, 육류로부터 아미노산을 추출하여 단백질 흡수를 높이며, 생선과 함께 사용되는 경우에는 생선에서 발생하는 이취를 제거하여 풍미를 높이고, 도토리 등과 함께 사용되는 경우 향미 증진에 기여하며, 미역, 클로렐라, 다시마, 녹차 등의 발효에 효과적이다.In particular, when used with meat, not only softens the meat due to the peculiar tender effect, but also extracts amino acids from meat to increase protein absorption, and when used with fish, removes off-flavor from fish. To increase, when used with acorns, etc. contributes to the enhancement of flavor, and is effective for fermentation of seaweed, chlorella, kelp, green tea and the like.
이하에서는, 본 발명의 일 실시예에 따른 비타민 C를 이용하여 항산화 효과를 높이는 파인애플 발효물의 제조방법에 따라 파인애플 발효물을 제조하고, 이를 통해 본 발명의 구체적인 작용과 효과를 설명하고자 한다. 다만, 이는 본 발명의 바람직한 예시로서 제시된 것으로, 실시예에 따라 본 발명의 권리범위가 한정되는 것은 아니다.Hereinafter, using the vitamin C according to an embodiment of the present invention to prepare a pineapple fermented product according to the pineapple fermentation method for increasing the antioxidant effect, through this will be described the specific action and effect of the present invention. However, this is presented as a preferred example of the present invention, the scope of the present invention is not limited according to the embodiment.
[[ 제조예Production Example ]]
먼저, 과육, 속심, 꼭지, 껍질, 뿌리, 줄기 및 잎을 포함하는 생파인애플을 물로 세척한 뒤 블렌더를 이용하여 곱게 파쇄하여 파인애플 파쇄물을 준비하였다.First, the raw pineapple, including the pulp, the core, the tap, the shell, the root, the stem, and the leaves, was washed with water, and then finely crushed using a blender to prepare pineapple crushed products.
파인애플 파쇄물 100 g, 비타민 C(L-ascorbic acid) 5 g 및 물 100 g을 신축성이 있는 용기에 넣어 혼합한 뒤, 용기 내의 공기를 제거하고 용기를 밀봉하였다.100 g of pineapple shreds, 5 g of L-ascorbic acid and 100 g of water were mixed in a flexible container, followed by removing air from the container and sealing the container.
이후, 가스가 발생하여 용기가 팽창할 때까지 35 ℃에서 발효를 진행하여 제1 파인애플 발효물을 수득하였다.Thereafter, fermentation was performed at 35 ° C. until gas was generated to expand the vessel, thereby obtaining a first pineapple fermented product.
다음으로, 상기 파인애플 파쇄물 100 g, 비타민 C(L-ascorbic acid) 5 g, 물 100 g 및 상기 제1 파인애플 발효물 20 g을 신축성이 있는 용기에 넣어 혼합하고, 용기 내의 공기를 제거한 뒤 용기를 밀봉하고 가스가 발생하여 용기가 팽창할 때까지 35 ℃에서 발효를 진행하여 제2 파인애플 발효물을 수득하였다.Next, 100 g of the pineapple crushed product, 5 g of vitamin C (L-ascorbic acid), 100 g of water, and 20 g of the first pineapple fermented product are mixed in a flexible container, and the air is removed from the container. The second pineapple fermented product was obtained by fermentation at 35 ° C. until sealing and gas generation to expand the vessel.
수득된 제2 파인애플 발효물은 4 ℃에서 냉장 보관하였으나, 발생된 가스를 제거한 뒤 밀봉되어 상온에서 보관될 수도 있다.The obtained second pineapple fermented product was refrigerated at 4 ° C., but may be sealed and stored at room temperature after removing the generated gas.
[[ 실험예Experimental Example 1] One]
제조예와 동일한 제1 파인애플 발효물을 제조하되, 첨가되는 비타민 C의 함량을 표 1과 같이 변화시켜 제조하고, 발효에 소요되는 시간을 측정하여 표 1에 작성하였다.Prepare the same pineapple fermented product as in Preparation Example, prepared by changing the content of added vitamin C as shown in Table 1, was prepared in Table 1 by measuring the time required for fermentation.
항목Item 파인애플(g)Pineapple (g) 비타민C(g)Vitamin C (g) 물(g)Water (g) 최초 가스 제거에 걸린 시간(일)Time taken to degas first
실시예 1Example 1 100100 22 100100 44
실시예 2Example 2 100100 55 100100 22
표 1의 실험 결과를 살펴보면, 비타민 C를 2g 첨가하여 발효를 유도한 실시예 1의 경우에는 4일만에 발효가 진행된 것으로 확인되었고, 비타민 C를 5g 첨가하여 발효를 유도한 실시예 2의 경우에는 2일만에 발효가 진행된 것으로 확인되었으며, 특히 실시예 2의 경우 다량의 가스가 발생되었다.Looking at the results of the experiment in Table 1, it was confirmed that the fermentation proceeded in 4 days in the case of Example 1 inducing fermentation by adding 2g of vitamin C, in the case of Example 2 inducing fermentation by adding 5g of vitamin C It was confirmed that the fermentation proceeded in two days, especially in Example 2, a large amount of gas was generated.
따라서, 제1 발효 공정(S13)에서 첨가되는 비타민 C의 함량이 많을수록 발효가 현저히 빠르게 진행되는 것을 확인할 수 있었다.Therefore, as the content of the vitamin C added in the first fermentation step (S13) was confirmed that the fermentation proceeds significantly faster.
[[ 실험예Experimental Example 2] 2]
제조예와 동일한 방법으로 제1 파인애플 발효물 및 제2 파인애플 발효물을 제조하되, 제2 파인애플 발효물 제조시 사용되는 제1 파인애플 발효물의 함량과 비타민 C의 함량을 표 2와 같이 변화시켜가며 제조하고, 가스 제거에 걸린 시간, 즉 발효에 걸리는 시간을 측정하여 표 2에 기재하였다.The first pineapple fermentation product and the second pineapple fermentation product are prepared in the same manner as in Preparation Example, but the content of the first pineapple fermentation product and the vitamin C used in preparing the second pineapple fermentation product are changed as shown in Table 2 below. In addition, the time taken for gas removal, that is, the time taken for fermentation, was measured and described in Table 2.
항목Item 파인애플(g)Pineapple (g) 제1 파인애플 발효물(g)First pineapple fermented product (g) 비타민C(g)Vitamin C (g) 물(g)Water (g) 가스 제거에 걸린 시간(시간)Time taken to degas
실시예 3Example 3 100100 55 22 100100 2020
실시예 4Example 4 100100 1010 33 100100 1212
실시예 5Example 5 100100 1010 44 100100 1010
표 2의 실험 결과를 살펴보면, 제2 발효 공정(S23)에 걸리는 발효 시간은, 제1 파인애플 발효물과 비타민 C의 함량이 많을수록 단축되는 것을 확인할 수 있었다.Looking at the experimental results of Table 2, it was confirmed that the fermentation time required for the second fermentation process (S23) is shortened as the content of the first pineapple fermented product and vitamin C increases.
이는, 제1 파인애플 발효물에 포함된 효소 및 비타민 C에 의해 파인애플의 발효가 촉진되기 때문인 것으로 파악된다.This is because the fermentation of pineapple is promoted by the enzyme and vitamin C contained in the first pineapple fermentation product.
[[ 실험예Experimental Example 3] 3]
제조예와 동일한 방법을 이용하여 제1 파인애플 발효물을 제조하되, 원료로 사용되는 생파인애플을 과육과 속심, 잎과 꼭지, 껍질, 줄기, 뿌리로 나누고, 각각을 이용하여 제1 파인애플 발효물을 제조하였으며, 이때 최초 가스 제거에 걸린 시간을 측정하고 그 결과를 표 3에 기재하였다.Prepare the first pineapple fermented product using the same method as in Preparation Example, divide the raw pineapple used as a raw material into pulp and core, leaves and stems, shells, stems, roots, each using a first pineapple fermented product It was prepared, the time taken for the initial gas removal was measured and the results are shown in Table 3.
파인애플 부위Pineapple 최초 가스 제거에 걸린 시간(일)Time taken to degas first
과육과 속심Pulp and Heart 22
잎과 꼭지Leaves and faucet 33
껍질skin 33
줄기stem 66
뿌리Root 77
표 3을 참조하면, 과육과 속심, 잎과 꼭지 및 껍질은 2~3일 내에 빠르게 발효가 진행되는 것으로 나타났으며, 줄기와 뿌리는 약 일주일 동안 발효가 진행된 것으로 확인되었다. Referring to Table 3, the flesh and core, leaves and stems and peels were found to be rapidly fermented in 2-3 days, the stem and root was confirmed that the fermentation proceeded for about a week.
따라서, 본 실험 결과로부터 파인애플 과육 외의 부위에도 파인애플 효소가 포함되어 있어, 본 발명의 제조 방법을 통한 파인애플 자체 효소를 이용한 발효가 가능하다는 사실을 확인할 수 있었다.Therefore, the pineapple enzyme is also included in the portion other than the pineapple pulp from the results of this experiment, and it was confirmed that fermentation using the pineapple itself enzyme through the production method of the present invention was possible.
[[ 실험예Experimental Example 4] 4]
본 발명의 파인애플 발효물의 항산화효능을 측정하기 위해 DPPH 라디칼 소거능 실험을 수행하고, 그 결과를 도 3에 도시하였다.DPPH radical scavenging experiment was performed to measure the antioxidant activity of the pineapple fermentation of the present invention, the results are shown in FIG.
DPPH 라디칼 소거능 측정은 0.2 mM DPPH(2,2-diphenyl-2-picrylhydrazyl hydrate) 60㎕와 농도별로 준비한 시료 60㎕를 혼합하여 상온의 암실에서 15~30분간 반응시킨 후 분광광도계를 이용하여 517 nm에서 흡광도를 측정함으로써 수행되었다.DPPH radical scavenging activity was measured by mixing 60 μl of 0.2 mM DPPH (2,2-diphenyl-2-picrylhydrazyl hydrate) and 60 μl of the sample prepared for each concentration, and reacting in a dark room at room temperature for 15 to 30 minutes using a spectrophotometer. Was performed by measuring the absorbance at.
대조군으로는 농도 16.8㎍/㎖인 비타민 C(L-ascorbic acid)를 이용하였고, 실시예 6과 실시예 7로 각각 실험예 1에서 수득된 실시예 1과 실시예 2의 제1 파인애플 발효물을 이용하여, 제조예와 동일한 방식을 이용하여 제조한 제2 파인애플 발효물을 사용하였다.Vitamin C (L-ascorbic acid) having a concentration of 16.8 µg / ml was used as a control, and the first pineapple fermentation of Examples 1 and 2 obtained in Experimental Example 1 in Examples 6 and 7, respectively, was used. The second pineapple fermented product manufactured using the same method as the preparation example was used.
비교예 1로 파인애플 파쇄물 100 g, 비타민 C(L-ascorbic acid) 5 g 및 물 100 g을 혼합한 비발효물을 사용하였으며, 비교예 2로 제조예에서 제조된 제1 파인애플 발효물을 사용하였다. In Comparative Example 1, a non-fermented product obtained by mixing 100 g of pineapple crushed product, 5 g of vitamin C (L-ascorbic acid) and 100 g of water was used, and the first pineapple fermented product prepared in Preparation Example 2 was used. .
도 3을 참조하면, 단순히 원료 물질을 혼합한 비교예 1의 경우에는 대조군에 비해 DPPH 라디칼 소거능이 낮았고, 파인애플 발효 단계(S10)만을 거친 비교예 2의 경우에는 대조군에 비해 약 두 배의 항산화 활성을 갖는 것을 알 수 있었다. Referring to FIG. 3, in the case of Comparative Example 1, in which only raw materials were mixed, DPPH radical scavenging ability was lower than that of the control group, and in Comparative Example 2, which only passed the pineapple fermentation step (S10), about twice the antioxidant activity of the control group. It was found to have.
반면, 실시예 6과 7은 대조군에 비해 약 5배의 높은 항산화 활성을 갖는 것으로 나타났다.On the other hand, Examples 6 and 7 were found to have about five times higher antioxidant activity than the control.
즉, 본 발명의 파인애플 발효물 제조 공정에 따라 파인애플 발효 단계(S10)와 파인애플 재발효 단계(S20)를 모두 거쳐 얻어진 제2 파인애플 발효물의 항산화 효능이 비타민 C나 제1 파인애플 발효물에 비해 현저히 향상되는 것을 확인할 수 있었다. That is, the antioxidant effect of the second pineapple fermentation obtained through both the pineapple fermentation step (S10) and pineapple re-fermentation step (S20) according to the pineapple fermentation process of the present invention is significantly improved compared to vitamin C or the first pineapple fermentation product It could be confirmed.
[[ 실험예Experimental Example 5] 5]
미강, 녹차 가루, 도토리 껍질, 오징어 및 다시마 가루를 이용하여 본 발명의 제2 파인애플 발효물의 발효 기능을 측정하였다.The fermentation function of the second pineapple fermentation product of the present invention was measured using rice bran, green tea powder, acorn peel, squid and kelp powder.
먼저 각 원료 200 g에 비타민 C 5 g, 물 200 g을 혼합하여 비교군을 제조하였고, 비교군과 동일한 조성비로 혼합된 혼합물 각각에 제조예에서 제조된 제2 파인애플 발효물 30 g을 첨가하여 실시군을 제조하였다.First, a comparative group was prepared by mixing 5 g of vitamin C and 200 g of water to 200 g of each raw material, and adding 30 g of the second pineapple fermented product prepared in Preparation Example to each of the mixtures mixed at the same composition ratio as the comparative group. The group was prepared.
이후, 비교군과 실시군을 35 ℃의 공간에 정치하여 발효에 걸리는 시간, 즉 최초로 가스를 제거하는 데 걸리는 시간을 측정하고, 표 4에 그 결과를 기재하였다.Thereafter, the comparative group and the working group were allowed to stand in a space at 35 ° C., and the time taken for fermentation, that is, the time taken to remove gas for the first time was measured, and the results are described in Table 4.
원료Raw material 최초 가스 제거에 걸린 시간(일)Time taken to degas first
비교군(일)Comparative group (days) 실시군(시간)Conduct group (time)
미강Rice bran 55 22
녹차 가루Green tea powder 88 33
도토리 껍질 Acorn shell 1010 1818
오징어squid 66 1818
다시마 가루 Kelp Powder 2828 1919
상기 표 4의 실험 결과를 참조하면, 각 원료에 비타민 C만 첨가하여 발효를 진행한 비교군의 경우에는 발효에 걸리는 시간이 최소 5일에서 최대 28일까지로 나타났으나, 실시군의 경우에는 2~19시간이 걸리는 것으로 나타났다.Referring to the experimental results of Table 4, in the case of the comparative group that proceeded the fermentation by adding only vitamin C to each raw material, the fermentation time was found to be at least 5 days up to 28 days, in the case of the implementation group It took 2 to 19 hours.
특히, 도토리 껍질의 경우에는 추가적인 향이 가미되어 풍미가 증진되었으며, 오징어의 경우에는 발효를 통해 얻어진 발효액의 수득률이 30% 이상 증가하였다.In particular, in the case of acorn shell, the flavor was enhanced by adding an additional flavor, and in the case of squid, the yield of fermentation broth obtained through fermentation increased by 30% or more.
즉, 본 발명의 제조방법에 따라 제조된 제2 파인애플 발효물을 이용하여 다른 식품 원료를 발효할 때, 발효에 걸리는 시간을 현저하게 단축시킬 수 있으며, 추가적인 향미 가미로 인한 풍미 증진 효과 및 최종 생성물의 수득률을 향상시킬 수 있음을 확인할 수 있었다.That is, when fermenting other food ingredients using the second pineapple fermentation product prepared according to the manufacturing method of the present invention, the time required for fermentation can be significantly shortened, and the flavor enhancement effect and final product due to the additional flavoring It was confirmed that the yield can be improved.
본 발명은 상술한 특정의 실시예 및 설명에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능하며, 그와 같은 변형은 본 발명의 보호 범위 내에 있게 된다.The present invention is not limited to the above specific embodiments and descriptions, and various modifications can be made by those skilled in the art without departing from the gist of the invention as claimed in the claims. Such variations are within the protection scope of the present invention.
본 발명의 비타민 C를 이용하여 항산화 효과를 높이는 파인애플 발효물의 제조방법에 따라 제조된 파인애플 발효물은 항산화 효과 및 효소의 활성이 우수하므로, 이를 이용하여 식품을 제조하는 경우, 원재료 고유의 이취 제거, 생리기능 향상, 풍미 증진 등의 효과를 얻을 수 있으므로, 산업상 이용 가능성이 존재한다.Pineapple fermented product prepared according to the pineapple fermented product to increase the antioxidant effect by using the vitamin C of the present invention is excellent in the antioxidant effect and enzyme activity, when manufacturing food using this, remove the intrinsic odor of raw materials, Since the effects of improving physiological function and flavor can be obtained, there is industrial applicability.

Claims (5)

  1. 파인애플을 이용한 발효물의 제조방법에 있어서,In the production method of the fermented product using pineapple,
    파인애플과 비타민 C를 이용하여 제1 파인애플 발효물을 제조하는 파인애플 발효 단계(S10); 및Pineapple fermentation step (S10) for preparing a first pineapple fermented product using pineapple and vitamin C; And
    상기 제1 파인애플 발효물과 파인애플 및 비타민 C를 이용하여 제2 파인애플 발효물을 제조하는 파인애플 재발효 단계(S20);가 순차적으로 수행되는 것을 특징으로 하는, 비타민 C를 이용하여 항산화 효과를 높이는 파인애플 발효물의 제조방법.Pineapple re-fermentation step (S20) for producing a second pineapple fermentation product using the first pineapple fermentation product and pineapple and vitamin C; characterized in that is performed sequentially, pineapple to increase the antioxidant effect using vitamin C Method of producing fermented product.
  2. 제1항에 있어서,The method of claim 1,
    상기 파인애플 발효 단계(S10)는, The pineapple fermentation step (S10),
    생파인애플을 분쇄기로 파쇄하는 제1 파쇄 공정(S11);A first crushing step (S11) of crushing the fresh pineapple with a grinder;
    상기 제1 파쇄 공정(S11)을 통해 얻어진 생파인애플 파쇄물과 비타민 C 및 물을 용기에 넣고 혼합하는 제1 혼합 공정(S12); 및A first mixing step (S12) of mixing the raw pineapple crushed product obtained through the first crushing step (S11) with vitamin C and water in a container and mixing the same; And
    상기 생파인애플 파쇄물, 비타민 C 및 물이 수용된 용기의 공기를 제거하고, 밀봉하여 소정 시간 정치한 뒤, 발생되는 가스를 제거하여 제1 파인애플 발효물을 제조하는 제1 발효 공정(S13);을 포함하고,A first fermentation step (S13) of removing air from the container containing the fresh pineapple crushed product, vitamin C and water, sealing and standing for a predetermined time, and then removing the generated gas to produce a first pineapple fermentation product (S13). and,
    상기 파인애플 재발효 단계(S20)는, The pineapple re-fermentation step (S20),
    생파인애플을 분쇄기로 파쇄하는 제2 파쇄 공정(S21);A second crushing step (S21) of crushing the fresh pineapple with a grinder;
    상기 파인애플 발효 단계(S10)를 통해 얻어진 파인애플 발효물, 상기 제2 파쇄 공정(S21)을 통해 얻어진 생파인애플 파쇄물과 비타민 C 및 물을 용기에 넣고 혼합하는 제2 혼합 공정(S22); 및A second mixing step (S22) of mixing the pineapple fermented product obtained through the pineapple fermentation step (S10) and the raw pineapple crushed product obtained through the second crushing step (S21) with vitamin C and water in a container; And
    상기 제1 파인애플 발효물, 생파인애플 파쇄물, 비타민 C 및 물이 수용된 용기의 공기를 제거하고, 밀봉하여 소정 시간 정치한 뒤, 발생되는 가스를 제거하여 제2 파인애플 발효물을 제조하는 제2 발효 공정(S23);을 포함하는 것을 특징으로 하는, 비타민 C를 이용하여 항산화 효과를 높이는 파인애플 발효물의 제조방법.A second fermentation process of removing air from the container containing the first pineapple fermented product, fresh pineapple crushed product, vitamin C and water, sealing and standing for a predetermined time, and then removing the generated gas to produce a second pineapple fermented product (S23); characterized in that it comprises a, pineapple fermented product manufacturing method to increase the antioxidant effect using vitamin C.
  3. 제2항에 있어서,The method of claim 2,
    상기 제1 혼합 공정(S12)에서 혼합되는 생파인애플 파쇄물, 비타민 C 및 물은, 100:0.1~50:1~10,000의 중량비로 혼합되는 것을 특징으로 하는, 비타민 C를 이용하여 항산화 효과를 높이는 파인애플 발효물의 제조방법.Raw pineapple crushed product, vitamin C and water mixed in the first mixing step (S12), characterized in that the mixture in a weight ratio of 100: 0.1 ~ 50: 1 ~ 10,000, pineapple to increase the antioxidant effect using vitamin C Method of producing fermented product.
  4. 제1항에 있어서,The method of claim 1,
    상기 비타민 C는 아스코르브산(L-ascorbic acid) 및 아스코르브산 유도체 중 적어도 어느 하나 이상을 포함하는 것을 특징으로 하는, 비타민 C를 이용하여 항산화 효과를 높이는 파인애플 발효물의 제조방법.The vitamin C is characterized in that it comprises at least one or more of ascorbic acid (L-ascorbic acid) and ascorbic acid derivatives, a method for producing an pineapple fermented product to increase the antioxidant effect using vitamin C.
  5. 제1항에 있어서,The method of claim 1,
    상기 생파인애플은 과육, 꼭지, 껍질, 잎, 뿌리, 줄기, 몸통 및 속심 중 적어도 어느 하나 이상을 포함하는 것을 특징으로 하는, 비타민 C를 이용하여 항산화 효과를 높이는 파인애플 발효물의 제조방법.The raw pineapple is characterized in that it comprises at least any one or more of the pulp, the tap, the peel, the leaves, the roots, the stem, the trunk and the core, the production method of pineapple fermented products to increase the antioxidant effect using vitamin C.
PCT/KR2019/006851 2018-06-07 2019-06-07 Method for preparing fermented pineapple having increased antioxidant effect by using vitamin c WO2019235866A1 (en)

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