WO2020045688A1 - Procédé de préparation d'une boisson à base de fruits et de légumes dégradés par voie enzymatique - Google Patents

Procédé de préparation d'une boisson à base de fruits et de légumes dégradés par voie enzymatique Download PDF

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Publication number
WO2020045688A1
WO2020045688A1 PCT/KR2018/009853 KR2018009853W WO2020045688A1 WO 2020045688 A1 WO2020045688 A1 WO 2020045688A1 KR 2018009853 W KR2018009853 W KR 2018009853W WO 2020045688 A1 WO2020045688 A1 WO 2020045688A1
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WIPO (PCT)
Prior art keywords
extract
weight
parts
preparing
mixture
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PCT/KR2018/009853
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English (en)
Korean (ko)
Inventor
박중협
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농업회사법인우포의아침 주식회사
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Priority to PCT/KR2018/009853 priority Critical patent/WO2020045688A1/fr
Publication of WO2020045688A1 publication Critical patent/WO2020045688A1/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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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

Definitions

  • the present invention relates to a method for producing an enzymatically digested fruit drink, and more particularly, to a method for producing an enzymatically digested fruit drink comprising an effective ingredient and fiber of fruit and vegetables by effectively extracting fruit and vegetables.
  • the above method simply extracts the active ingredient by applying physical force and heat to the fiber of the fruit to make a liquid.
  • the active ingredient of fruit flesh is a method of extracting and manufacturing a part or water component of the active ingredient of fiber such as fruit and vegetable. It does not extract a large amount of.
  • the existing method requires only the transparent filtrate containing no fibrous components of the fruit flesh, it is necessary to develop a healthy drink that can be ingested fiber.
  • the present invention has been made in order to solve the above problems to provide a method for producing an enzyme-degraded fruit-vegetable beverage that can sufficiently extract the active ingredient of fruit and vegetables through the enzymatic reaction, and ingest the fiber components of the fruit-vegetable The purpose is.
  • Enzymatic digestible beverage production method comprises the first step of washing the main material; A second step of preparing a pulverized product by pulverizing the washed main material; A third step of preparing a mixture by mixing licorice extract, dermis extract, orange extract, peppermint extract, and rosemary extract to the milled product; A fourth step of adding an enzyme to the mixture and causing an enzymatic reaction while stirring; A fifth step of preparing an extract by sonicating the mixture in which the enzymatic reaction has occurred; A sixth step of primary filtering the extract; A seventh step of second filtering the first filtered extract; Eighth step of sterilizing the secondary filtered extract; Including, in the third step, when preparing the mixture in the preparation of 1 part by weight of the licorice extract 0.03 parts by weight, dermis extract 0.05 parts by weight, orange extract 0.3 parts by weight, 0.01 parts by weight of peppermint extract, 0.01 parts by weight of rosemary extract is characterized by mixing.
  • the method for producing enzymatic digested fruit drink of the present invention is effective in providing a healthy drink that can be sufficiently extracted the intracellular active ingredient of fruit and flesh, together with the fiber components of fruit and flesh .
  • 1 is a flow chart showing a method for producing an enzymatic digested beverage beverage of the present invention.
  • 1 is a flow chart showing a method for producing an enzymatic digested beverage beverage of the present invention.
  • the first step (S10) to wash the main material. Specifically, it is prepared by washing the fruit vegetables to be the main ingredient of the beverage.
  • At least one of the fruits and vegetables can be changed in various designs according to the user's purpose, such as pear, apple, pineapple, peach, kiwi, pumpkin, cabbage, cucumber, onion.
  • the washed fruit vegetables are pulverized using a grinder.
  • the main material used in the second step (S20, S21) is a fruit
  • step 2-2 further adds vitamin C (Vitamin C) to the ground to prevent oxidation and improve yield.
  • the amount of the vitamin seed added is preferably 0.001 to 0.005 parts by weight based on 1 part by weight of the main material.
  • the amount of the vitamin C added is less than 0.001 parts by weight of the antioxidant effect is not sufficiently expressed, when the addition of 0.005 parts by weight of the antioxidant and yield improvement effect is already fully expressed is not efficient.
  • licorice extract, dermis extract, orange extract, peppermint extract, rosemary extract is prepared using licorice, dermis, orange, peppermint, and rosemary, and then mixed with the ground powder to prepare a mixture.
  • the licorice neutralizes the toxicity, protects the stomach and tastes sweet. It also has anti-inflammatory and analgesic effects, atopy treatments, and urticaria treatments.
  • the dermis promotes peristalsis of the stomach and promotes secretion of gastric juice, which is strong in digestion, stops coughing and sputum, and helps blood circulation.
  • the orange is rich in vitamin C is excellent in antioxidant activity and enhances immune function. Orange flavone compounds lower cholesterol and help lower blood pressure.
  • the peppermint is effective in sedation of indigestion, mental fatigue and depression, nervous attacks, etc., and helps prevent cold symptoms, maintain memory and cognitive ability.
  • the rosemary is a variety of vitamins and minerals to help prevent aging, reduce body fat, improve indigestion, help promote blood circulation.
  • Licorice, dermis, orange, peppermint, and rosemary mixed in the ground product may harm the texture of cabbage juice by the characteristics of the raw materials (hardness, skin, stem components, etc.) when mixed in the grinding process of the second step (S20). It is preferred that the mixture be mixed with the extract.
  • the licorice extract is prepared by mixing 10 parts by weight of water with respect to 1 part by weight of licorice and then heating at 60 to 80 °C for 1 hour and then filtered.
  • the dermis extract is prepared by mixing 10 parts by weight of water with respect to 1 part by weight of the dermis and then heating at 60 to 80 ° C. for 1 hour and then filtering.
  • the orange extract is prepared by mixing 7 parts by weight of water with respect to 1 part by weight of orange (pulp + shell) and then heating at 60 to 80 ° C. for 1 hour and then filtering.
  • the peppermint extract is prepared by mixing 10 parts by weight of water with respect to 1 part by weight of peppermint and then heating at 60 to 80 ° C. for 30 minutes and then filtering.
  • the rosemary extract is prepared by mixing 10 parts by weight of water with respect to 1 part by weight of rosemary and then heating at 60 to 80 ° C. for 30 minutes and then filtering.
  • licorice extract is preferably mixed with 0.03 parts by weight licorice extract based on 1 part by weight of the pulverized product.
  • the neutralization of licorice, functional protection such as gastrointestinal protection is difficult to appear sufficiently in cabbage juice, when exceeding 0.03 parts by weight may harm the taste and aroma of cabbage juice, steroid in licorice Ingredients can cause side effects.
  • the dermis extract is preferably mixed with 0.05 parts by weight of dermis extract based on 1 part by weight of ground matter.
  • the dermis extract is mixed in less than 0.05 parts by weight it is difficult to fully exhibit the functionality such as digestion promotion in the cabbage juice, if it exceeds 0.05 parts by weight may harm the taste and flavor of the cabbage juice.
  • the orange extract is preferably mixed with 0.3 parts by weight of the orange extract based on 1 part by weight of the pulverized product.
  • the orange extract is mixed in less than 0.3 parts by weight, it is difficult to fully include the sweetness and vitamins of the orange in cabbage juice, if it exceeds 0.3 parts by weight it may be excessively sour taste or rather harm the taste and aroma of cabbage juice. .
  • the peppermint extract is preferably mixed with 0.01 parts by weight of peppermint extract based on 1 part by weight of the pulverized product.
  • the peppermint extract is mixed in less than 0.01 parts by weight, the fresh aroma of peppermint and indigestion soothing effect is difficult to fully appear in the cabbage juice, if exceeding 0.01 parts by weight may harm the taste and aroma of cabbage juice.
  • the rosemary extract is preferably mixed with 0.01 part by weight of the rosemary extract based on 1 part by weight of the pulverized product.
  • the rosemary extract is mixed in less than 0.01 parts by weight, it is difficult to sufficiently deliver the active ingredient and flavor of the rosemary to cabbage juice, if it exceeds 0.01 parts by weight may harm the taste and aroma of cabbage juice.
  • the enzyme is added to the mixture, followed by stirring to cause the enzymatic reaction.
  • the enzyme for the enzymatic reaction is added to the fruit or vegetable mixture, followed by stirring to cause the enzymatic reaction.
  • the cell membrane in the pulp is destroyed, and nutrients and sugars in the cells are sufficiently extracted.
  • the enzyme used in the enzymatic reaction is preferably at least one of pectinase, cellulase.
  • the amount of the enzyme added is preferably 0.002 to 0.005 parts by weight based on 1 part by weight of the main material. If the addition amount of the enzyme is mixed less than 0.002 parts by weight, the enzymatic reaction does not occur sufficiently, and if it exceeds 0.005 parts by weight, the efficiency is low because the enzymatic reaction exceeds the amount enough to occur.
  • the enzymatic reaction is preferably carried out at 50 °C. If the enzymatic reaction proceeds below 50 ° C., the effective reaction is difficult to reach the optimum temperature of the enzymatic reaction, and the reaction rate is slow. When the enzymatic reaction exceeds 50 ° C., the constituent modification of the enzyme protein or the destruction of the active ingredient may be destroyed.
  • the enzymatic reaction is preferably carried out for 2 hours. If the enzymatic reaction proceeds in less than 2 hours, cell membrane destruction and nutrient extraction are difficult to proceed sufficiently, and if it exceeds 2 hours, the extraction is already completed and the efficiency may be reduced.
  • the enzyme is added to the ultrasonic sonication treatment of the mixture in which the enzymatic reaction has occurred.
  • the ultrasonic sonication may be further performed to increase intracellular extraction.
  • the extract is first filtered. Specifically, the ultrasonically treated extract is first filtered.
  • the filtration process selects the method of filtration using a screen mesh.
  • the screen mesh is preferably 40 ⁇ 60 mesh size. If the screen mesh is less than 40mesh size may include a foreign material or a size that can give a foreign object when ingested, if it exceeds 60mesh size fiber is difficult to be included in the beverage.
  • the first filtered extract is filtered secondly.
  • the extract subjected to the primary filtration is prepared in the form of a beverage by secondary filtration in order to increase the safety.
  • the filtration process is selected by the method of filtering using the screen mesh in the same manner as the primary filtration.
  • step 8 (S80) the secondary filtered extract is sterilized. Specifically, the secondary filter extract of the beverage form is sterilized and packaged.
  • the sterilization is preferably carried out at 90 °C. If the sterilization temperature is less than 90 °C sterilization is not completed sufficiently, if it exceeds 90 °C may destroy or alter the active ingredient in the extract.
  • the sterilization is preferably carried out for 30 seconds. If the sterilization proceeds in less than 30 seconds, the sterilization may not be completed sufficiently. If the sterilization is over 30 seconds, the sterilization is already completed and the efficiency is lowered.
  • the beverage packaging may be a bottle or pouch, it is preferable to sell after cooling the packaging.
  • Comparative Example 1 is a general apple drink (apple juice).
  • Example 1 is an apple drink prepared by adding 0.001 parts by weight of enzyme to 1 part by weight of apples based on the method of producing an enzymatically-depleted fruit-drink of the present invention, without adding vitamins, and adding vitamins.
  • Example 2 is an apple beverage prepared by adding apple as the main ingredient, 0.001 parts by weight of vitamin, and 0.003 parts by weight of enzyme per 1 part by weight of apple based on the method for producing enzymatically-depleted fruit beverage of the present invention.
  • Example 3 is an apple beverage prepared by adding apple as the main ingredient, by adding 0.003 parts by weight of vitamin, and by adding 0.003 parts by weight of enzyme to 1 part by weight of apple, based on the method for preparing enzymatically digested fruit beverage of the present invention.
  • Example 4 is an apple beverage prepared by adding apple as the main ingredient, by adding 0.005 parts by weight of vitamin, and by adding 0.003 parts by weight of enzyme to 1 part by weight of apple, based on the method for producing enzymatically-depleted fruit beverage of the present invention.
  • Example 5 is an apple beverage prepared by adding apple as the main ingredient, by adding 0.003 parts by weight of vitamin, and by adding 0.005 parts by weight of enzyme to 1 part by weight of apple based on the method for preparing enzymatically digested fruit beverage of the present invention.
  • Examples 2 to 5 were higher in the case of sweetness and yield than in Comparative Example 1 and Example 1, which did not contain vitamin C.
  • the sugar content and the yield of Example 3 were the highest, and it was confirmed that the addition amount of the vitamin C and the enzyme containing Example 3 was the optimum range.
  • Comparative Example 2 is a common pumpkin drink (pumpkin juice).
  • Example 6 is a pumpkin beverage prepared by adding the main ingredient as a pumpkin and 0.001 parts by weight of enzyme based on 1 part by weight of the pumpkin based on the method for producing an enzymatic digestible beverage of the present invention.
  • Example 7 is a pumpkin beverage prepared by adding the enzyme as 0.003 parts by weight of enzyme based on 1 part by weight of pumpkin based on the method for producing an enzymatic digestible beverage of the present invention.
  • Example 8 is a pumpkin beverage prepared by adding the main ingredient as a pumpkin and 0.006 parts by weight of enzyme based on 1 part by weight of pumpkin based on the method for producing the enzymatic digestible beverage of the present invention.
  • Examples 6 to 8 were higher in the case of sweetness and yield than Comparative Example 2 in which the enzymatic reaction was not performed.
  • the sugar content and the yield of Example 7 were the highest, and it was confirmed that the amount of enzyme addition containing Example 7 was the optimum range.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La présente invention concerne un procédé de préparation d'une boisson à base de fruits et de légumes dégradés par voie enzymatique et, plus précisément, un procédé de préparation d'une boisson à base de fruits et de légumes dégradés par voie enzymatique contenant des agents actifs et des matières fibreuses de chair de fruits et de légumes par extraction efficace à partir de fruits et de légumes.
PCT/KR2018/009853 2018-08-27 2018-08-27 Procédé de préparation d'une boisson à base de fruits et de légumes dégradés par voie enzymatique WO2020045688A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/KR2018/009853 WO2020045688A1 (fr) 2018-08-27 2018-08-27 Procédé de préparation d'une boisson à base de fruits et de légumes dégradés par voie enzymatique

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Application Number Priority Date Filing Date Title
PCT/KR2018/009853 WO2020045688A1 (fr) 2018-08-27 2018-08-27 Procédé de préparation d'une boisson à base de fruits et de légumes dégradés par voie enzymatique

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WO2020045688A1 true WO2020045688A1 (fr) 2020-03-05

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR850001793B1 (ko) * 1982-08-05 1985-12-21 김성호 엘더베리 음료 원액 제조 방법
JP2008295352A (ja) * 2007-05-31 2008-12-11 Nippon Del Monte Corp 果菜発酵物及び果菜発酵物含有飲食品
KR100913243B1 (ko) * 2007-10-29 2009-08-24 박오하 숙취해소용 음료 조성물
KR101764729B1 (ko) * 2015-08-28 2017-08-04 농업회사법인 경북대학교포도마을주식회사 미세먼지 해독음료 조성물의 제조방법 및 상기 제조방법에 의한 조성물
KR20180053650A (ko) * 2015-07-30 2018-05-23 오틀리 아베 채소 건강 음료
KR101898476B1 (ko) * 2017-12-28 2018-09-13 (주)셀바이오랩 효소분해 과채음료 제조방법

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR850001793B1 (ko) * 1982-08-05 1985-12-21 김성호 엘더베리 음료 원액 제조 방법
JP2008295352A (ja) * 2007-05-31 2008-12-11 Nippon Del Monte Corp 果菜発酵物及び果菜発酵物含有飲食品
KR100913243B1 (ko) * 2007-10-29 2009-08-24 박오하 숙취해소용 음료 조성물
KR20180053650A (ko) * 2015-07-30 2018-05-23 오틀리 아베 채소 건강 음료
KR101764729B1 (ko) * 2015-08-28 2017-08-04 농업회사법인 경북대학교포도마을주식회사 미세먼지 해독음료 조성물의 제조방법 및 상기 제조방법에 의한 조성물
KR101898476B1 (ko) * 2017-12-28 2018-09-13 (주)셀바이오랩 효소분해 과채음료 제조방법

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