WO2020017728A1 - Composition de vinaigre comprenant un extrait de fleur de camélia ou une poudre d'extrait de fleur de camélia, et son procédé de préparation - Google Patents

Composition de vinaigre comprenant un extrait de fleur de camélia ou une poudre d'extrait de fleur de camélia, et son procédé de préparation Download PDF

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Publication number
WO2020017728A1
WO2020017728A1 PCT/KR2019/003132 KR2019003132W WO2020017728A1 WO 2020017728 A1 WO2020017728 A1 WO 2020017728A1 KR 2019003132 W KR2019003132 W KR 2019003132W WO 2020017728 A1 WO2020017728 A1 WO 2020017728A1
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Prior art keywords
camellia
extract
fermentation
acetic acid
flower extract
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PCT/KR2019/003132
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English (en)
Korean (ko)
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박수호
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제주동백 주식회사
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Priority to CN201980021606.4A priority Critical patent/CN111935994A/zh
Publication of WO2020017728A1 publication Critical patent/WO2020017728A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction

Definitions

  • the present invention relates to a vinegar composition comprising the camellia extract and / or camellia extract powder and a method for producing the same.
  • Camellia is very resistant to sea breezes and bases, and grows in coastal areas such as Gochang, Haenam, Wando, Gangjin, Yeosu, Gwangyang, Geoje, Daecheong-do, South Coast and Jeju Island.
  • Camellia is an evergreen broad-leaved tree belonging to the Tea family. Most grow up to 7m long. Big ones sometimes grow up to 20m. The thick leaf surface is glossy and there is no gloss on the back of light green. The edge of the leaf has sawtooth, which seems to be waving The flower runs without the peduncle at the tip of the branch or leaf axilla. Most of them bloom with five petals, but sometimes even seven flowers. The fruit opens in the shape of a small droplet of chestnut-sized green leaves, ripens brown, and grows in three branches. There is a seed which looks like a little big pine tree. It blooms from November, midwinter, and the blooming camellia blooms in mid-March, until April.
  • the camellia is deep red and the broad leaves are dark green, and by the time the flowers bloom, the two colors come together to create a beautiful harmony. Furthermore, when the camellia blooms, the late white snow falls, adding harmonious, calm and prettiest beauty. The camellia will bloom if the petals are half open. When the flowers are falling, the five petals and stamens stick together without losing color while retaining their brilliant colors.
  • the camellia grows in Japan and China, but the camellia of Jeju Island begins to bloom in October due to the warm climate and the sea breeze of Jeju Island, and the thick, thick, indigo leaves stick to small branches, and they are glossy enough to shine throughout the season. The color of the flower is colorful and vivid, with a scent.
  • camellia is beautiful in color and excellent in fragrance, so far it has been used for ornamental purposes or to extract the fragrance component and use it as a perfume (Korean Patent Publication No. 1020080025955) and some patents for manufacturing tea (Korean Patent Publication No. 1020090050931) ) And the like.
  • Korean Patent Publication No. 10-2016-0034606 discloses a method of preparing fermented vinegar using acacia flowers as a main ingredient, but it is not known about fermented vinegar mainly using camellia flower extract.
  • the present invention has been made in view of the above necessity, and an object of the present invention is to provide a fermented vinegar composition having a function of sufficiently maintaining an antioxidant component and the like.
  • Another object of the present invention is to provide a method for producing a fermented vinegar composition having a function of sufficiently maintaining an antioxidant component and the like.
  • the present invention is a mixture of camellia extract, white sugar, yeast and purified water obtained by hot water extraction for 1 to 3 hours under vacuum condition (55cmHg ⁇ 60cmHg), 75 ⁇ 5 °C in 25 ⁇ 30 °C
  • the alcohol concentration of the Camellia flower extract alcoholic fermentation solution obtained through the alcoholic fermentation was measured, and the purified water was mixed so that the alcohol concentration was 4-8%, and then acetic acid bacterium (Acetobacter sp.) Was further added, and 25-30 degrees Celsius.
  • It provides a vinegar composition comprising a camellia flower extract comprising the step of fermenting acetic acid at °C.
  • the preparation method is preferably added to the acetic acid fermentation step Camellia extract powder by freeze-drying or spray drying method, but is not limited thereto.
  • the preparation method preferably further comprises the step of ripening fermentation of the acetic acid fermentation solution for 1 to 3 months at 5 ⁇ 10 °C Celsius after the fermentation of acetic acid, but is not limited thereto.
  • the present invention is a mixture of camellia extract, white sugar, yeast and purified water obtained by hot water extraction under vacuum conditions (55cmHg ⁇ 60cmHg), 75 ⁇ 5 °C for 1 to 3 hours to alcohol fermentation, obtained through the alcohol fermentation Camellia extract
  • the alcohol concentration of the alcoholic fermentation solution is measured to mix the purified water so that the alcohol concentration is 4 to 8%, and acetic acid bacterium (Acetobacter sp.) Is further added, and acetic acid fermentation to provide a vinegar composition comprising the camellia extract obtained by fermentation. .
  • the method of preparing a powder by lyophilization of the present invention may be carried out by adopting a general lyophilization method in addition to the specific method described in Example 1-2 below.
  • an additional pulverization and powdering process and vacuum packaging may be additionally included.
  • the pulverization and pulverization may be performed by crushing the lyophilized raw material with a chopper and then grinding the first 120 mesh using a pulverizer. Then, the powder is pulverized into a second 200 mesh, and then the pulverized powder is placed in a packaging (PE) container, then sealed and packaged and stored, but is not limited thereto.
  • PE packaging
  • Powder drying method of the spray drying of the present invention in addition to the process of powdering through the spray drying described in Example 2-2 below, the Camellia extract and dextrin are mixed in a predetermined amount of purified water, and the completely dissolved mixed solution at about 85 degrees 15 Heat sterilization for 30 minutes, and after the powdered by spray-drying the sterilized mixture to put a suitable powder in a packaging (PE) container may be carried out a vacuum packaging to store the process, but is not limited thereto.
  • PE packaging
  • Camellia vinegar of the present invention has a clear red, clear, less astringent, slightly bitter taste and mellow taste compared to the vinegar obtained by other methods, especially in combination with the taste of camellia and taste, meet the taste of the public In the overall comprehensive sensory evaluation, it showed superior preference to other samples, and the content of bioactive components was also superior to other extraction methods, which has a good effect on health.
  • 1 is a schematic diagram of a vinegar manufacturing process using the camellia extract
  • FIG. 2 is a schematic diagram of the vinegar production process using camellia extract and camellia extract powder.
  • camellia flower extract 30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo-si, and extracted from 1.2 to 1.5 atm and at 120 ° C. for 2 hours to obtain a camellia flower extract.
  • camellia flower extract 30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo-si, and extracted for 2 hours at 103 ° C. at atmospheric pressure to obtain a camellia flower extract.
  • camellia flower extract 30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo-si, and extracted for 2 hours at 75 ° C. under vacuum (55 cmHg to 60 cmHg) to obtain a camellia flower extract.
  • Example 1-1 The liquid extracts of Samples 1 to 3 obtained in Example 1-1 were frozen in a low temperature freezer at minus 35 to 45 ° C., and then lyophilized by lowering the pressure to 0.01 to 0.05 mmHg in a freeze dryer. Powdered.
  • camellia flower extract 30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo-si, and extracted from 1.2 to 1.5 atm and at 120 ° C. for 2 hours to obtain a camellia flower extract.
  • camellia flower extract 30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo-si, and extracted for 2 hours at 103 ° C. at atmospheric pressure to obtain a camellia flower extract.
  • camellia flower extract 30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo-si, and extracted for 2 hours at 75 ° C. under vacuum (55 cmHg to 60 cmHg) to obtain a camellia flower extract.
  • Spray drying conditions are carried out while injecting a homogenized solution at 20 to 40ml / mim using a spray dryer having an inlet air temperature of 150 °C to 180 °C, an exhaust air temperature of 80 °C to 100 °C and an atomizer speed of 15000 to 25000 rpm, Powder of camellia extract could be obtained by spray drying.
  • camellia is cut with reference to the contents disclosed in Patent Publication No. 10-2009-0050931, and the camellia is decimated with 6% aqueous sodium chloride solution heated at about 100 ° C. for 1 minute, immersed and cooled in purified cold water. Was dried in a warm air drying room at 35 ° C., and crushed to prepare a camellia powder.
  • Camellia extract used Samples 1, 2 and 3 obtained in Example 1.
  • Extract one sample [camellia flower 33%, purified water 67%] extract of the three kinds of camellia extract obtained in Example 1 obtained in i) 40% by weight, 24% per white (hereinafter weight ratio), yeast (Sacchromyces cerevisiae) 1 2% and 34-35% of purified water were weighed and alcohol fermented at 25-30 ° C. for several days (about 7-10 days depending on temperature, aeration amount and stirring time and frequency). At the beginning of fermentation, shaking the jar once or twice a day to keep the air through, increasing the amount of aeration to facilitate the oxygen supply, and the fermentation temperature was 25 °C to 30 °C.
  • step ii) Measure the alcohol concentration of the Camellia extract alcoholic fermentation solution obtained in step ii) and mix the purified water so that the alcohol concentration is 4-8%.
  • An additional 3 to 8% of Acetobacter sp. was added, transferred to a container that was easily ventilated, and then placed in a temperature of 25 to 30 ° C. for fermentation of acetic acid. Since alcoholic acetic acid fermentation is an oxidation reaction, a large amount of oxygen is required during the fermentation process. Therefore, in order to increase the aeration rate, fermentation is carried out using a wide-surface container, and fermentation produces more than 4% of acetic acid in 20-30 days. Confirmed.
  • the vinegar fermentation broth obtained from iii) was removed by disinfection and impurities using diatomaceous earth filtration or filtering apparatus, and then the sterile and filtered vinegar solution was packaged in a suitable container.
  • the vinegar using the camellia flower extract prepared in Preparation Example 1 of Example 3 was subjected to sensory tests to 20 adult men and 20 experts and experts panel. The sensory experiments were provided with tasting specimens and questionnaires for the bearer.
  • the sensory test is based on color, aroma, taste and comprehensive evaluation provisions. The higher the number, the higher the preference for the flavor, flavor, and overall evaluation.
  • Example 4 Method for preparing vinegar using camellia extract and camellia extract powder
  • Camellia extract powder was used in Sample 3 obtained in Example 1-2.
  • Sample 3 [camellia flower 33%, purified water 67%] extract obtained in Example 1 obtained in i) 40% by weight, 24% per white (hereinafter weight ratio), yeast (Sacchromyces cerevisiae) 1-2%, purified water 34 ⁇ 35% was weighed in, and alcohol fermentation was carried out for 25 days (about 7-10 days depending on temperature, aeration amount and stirring time and frequency). At the beginning of fermentation, shaking the jar once or twice a day to keep the air through, increasing the amount of aeration to facilitate oxygen supply, and the fermentation temperature was 25 to 30 ° C.
  • the camellia extract acetic acid fermentation solution obtained from iii) was post-fermented for 1 to 3 months in a low temperature warehouse at 5 to 10 ° C.
  • the unique smell of acetic acid, flavor is made, undecomposed protein, pectin, etc. precipitate, which facilitates filtration and purification.
  • the vinegar fermentation broth obtained from iv) was removed by disinfection and impurities using diatomaceous earth filtration or filtering apparatus, and the vinegar solution was filtered and then the sterilization and filtered vinegar solution was packaged in a suitable container.
  • Preparation Example 1 The process, composition and dosage of Preparation Example 1 were the same, but the powder of Camellia extract powder obtained from Example 2-2 was used as powder.
  • camellia is cut with reference to the contents disclosed in Patent Publication No. 10-2009-0050931, and the camellia is decimated with 6% aqueous sodium chloride solution heated at about 100 ° C. for 1 minute, immersed and cooled in purified water. Was dried in a warm air drying room at 35 ° C., and crushed to prepare a camellia powder.
  • the vinegar of Preparation Examples 1 and 2 was particularly superior to the comparative example in terms of color sense, and it is considered that there is a significant difference in comparison with the comparative example in terms of overall preference.
  • the results were excellent in the taste, color, smell and overall acceptability compared to the Comparative Example, compared to the Comparative Example, and was found to have superiority in each part as a whole compared to Preparation Example 2. .
  • Extract A is Sample 1
  • Extract B is Sample 2
  • Extract C is Sample 3.
  • phosphate buffer was added to trolox (Sigma Chemical Co.) and diluted to 25.0, 50.0, 100, 200 ⁇ M concentration.
  • Antioxidant activity was measured by adding 150 ⁇ L of 26 mM fluorescent standard solution to 25 ⁇ L of sample and standard solution, and adding 25 ⁇ L of 136 mM 2,2'-azobis (2-methylpropionamidine) dihychloride, which is a radical-causing agent, and excitation 485 nm. Absorbance was measured every 2 minutes for 1 hour at 538 nm. Antioxidant activity was expressed in ⁇ M trolox equivalants (TE) compared to the calibration curve.
  • TE trolox equivalants
  • Example 5 The result of Example 5 is as follows.
  • Table 3 is a table for total polyphenol content analysis, extracts A, B, and C correspond to samples 1,2, and 3 of Example 1, respectively.
  • ABTS radical scavenging activity analysis of extracts A, B, and C showed scavenging activities of 46.3, 57.7, and 63.9% at sample concentration of 1.25% and 66.0, 74.5, and 78.6% at sample concentration of 2.5%, respectively.
  • Table 4 is a table of the ABTS radical scavenging activity, extracts A, B, and C correspond to samples 1,2, and 3 of Example 1, respectively.
  • Table 5 is a table for the ORAC assay, extracts A, B, and C correspond to samples 1,2, and 3 of Example 1, respectively.

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

Abstract

La présente invention concerne un procédé de préparation d'une composition de vinaigre comprenant un extrait de fleur de camélia et/ou une poudre d'extrait de fleur de camélia, et une composition de vinaigre ainsi préparée, le procédé comprenant les étapes suivantes : mélange d'un extrait de fleur de camélia, obtenu par extraction à l'eau chaude de fleurs de camélia dans une condition de vide (55 cm de Hg à 60 cm de Hg) à 75 ± 5 °C pendant une à trois heures, avec du sucre blanc raffiné, de la levure et de l'eau purifiée, et fermentation alcoolique de celui-ci à 25-30 °C ; et mesure de la concentration en alcool du liquide de fermentation alcoolique d'extrait de fleur de camélia obtenu par fermentation alcoolique, et mélange d'eau purifiée de telle sorte que la concentration en alcool atteint 4 à 8 %, puis ajout supplémentaire d'Acetobacter sp., et fermentation d'acide acétique à 25-30 °C. Le vinaigre, selon la présente invention, a une couleur rouge plus claire et plus vive que les vinaigres obtenus au moyen d'autres procédés, a un arôme raffiné qui s'accorde avec le parfum et l'arôme de la fleur de camélia, et présente une excellente teneur en substance bioactive par rapport aux vinaigres préparés à l'aide d'autres procédés d'extraction, et a ainsi un effet bénéfique sur la santé.
PCT/KR2019/003132 2017-10-16 2019-03-18 Composition de vinaigre comprenant un extrait de fleur de camélia ou une poudre d'extrait de fleur de camélia, et son procédé de préparation WO2020017728A1 (fr)

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CN201980021606.4A CN111935994A (zh) 2017-10-16 2019-03-18 包含山茶花提取物或山茶花提取物粉末的食醋组合物及其制造方法

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KR10-2018-0082313 2018-07-16
KR1020180082313A KR102134163B1 (ko) 2017-10-16 2018-07-16 동백꽃 추출물 또는 동백꽃 추출물 분말을 포함하는 식초 조성물 및 그 제조방법

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Cited By (1)

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WO2022151575A1 (fr) * 2021-01-18 2022-07-21 芦书峰 Procédé de classification et de traitement de fleur, et produit de fleur

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KR20210046420A (ko) * 2019-10-18 2021-04-28 제주동백 주식회사 동백꽃 또는 그 추출물을 포함하는 와인 제조방법
KR20240059019A (ko) 2022-10-26 2024-05-07 제주동백 주식회사 동백꽃 추출물을 이용한 유산균 발효 조성물 및 그 조성물 제조 방법

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Publication number Priority date Publication date Assignee Title
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CN111935994A (zh) 2020-11-13
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