KR101846365B1 - Method for prepairing the extract of black current - Google Patents
Method for prepairing the extract of black current Download PDFInfo
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- KR101846365B1 KR101846365B1 KR1020170082990A KR20170082990A KR101846365B1 KR 101846365 B1 KR101846365 B1 KR 101846365B1 KR 1020170082990 A KR1020170082990 A KR 1020170082990A KR 20170082990 A KR20170082990 A KR 20170082990A KR 101846365 B1 KR101846365 B1 KR 101846365B1
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23V2250/28—Oligosaccharides
-
- 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
-
- 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
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 블랙커런트 발효 추출액 제조방법에 관한 것으로, 보다 상세하게는 블랙커런트 열매를 갈아서 발효시킴으로써 유효성분의 추출속도를 향상시키고 유효성분의 추출이 많이 이루어질 뿐만 아니라 섭취시 부드런운 맛과 향을 갖게하고 흡수력을 높일 수 있는 블랙커런트 발효 추출액 제조방법에 관한 것이다. More particularly, the present invention relates to a method for producing a blackcurrant fermented extract by grinding and fermenting a blackcurrant fruit, thereby improving the extraction speed of the active ingredient and extracting the active ingredient. In addition, And a method of manufacturing a blackcurrant fermented extract capable of increasing absorption power.
블랙커런트(blackcurrant, Ribes nigrum L.)는 장미목 범의귀과의 낙엽관목으로 유럽 북서부가 원산지이며, 열매와 잎을 식용으로 이용하고 있다. 국내에서는 블랙커런트를 양까막까치밥나무 또는 까막까치밥으로 부르며, 구즈베리, 카시스(cassis), 커런트(currant) 등으로 불리기도 한다. 블랙커런트의 검은 열매는 즙이 많고, 신맛이 강해 주로 주스 생산에 사용되고 있으며, 잼, 젤리, 차 및 기타 식품 소재로도 많이 이용되고 있으며, 잎의 경우는 주로 다류로 개발되어 있다. 상업적 품종으로는 Magnus, Ben Ard, Ben Rua, Ben Hope 등이 다양하게 개발되어 있으며, 품종에 따라 또한 재배지에 따라 관능성에 차이가 있다고 알려져 있다(Parkar SG et al., 2014.J. Functional Foods 35-44). Blackcurrant (Ribes nigrum L.) is a deciduous shrub of roe-deer, native to northern Europe, using fruits and leaves for food. In Korea, black currant is called black currant or black currant, sometimes called gooseberry, cassis, currant. The black fruits of black currant are juicy, strong in sour taste and are mainly used for juice production, and are widely used as jams, jellies, tea and other food materials. As commercial varieties, Magnus, Ben Ard, Ben Rua, and Ben Hope have been developed variously, and it is known that there are differences in the sensory properties depending on the cultivars according to the cultivars (Parkar SG et al., 2014.J. Functional Foods 35 -44).
국내에서는 최근 블랙커런트 단독 및 블랙커런트와 진생 또는 바닐라향을 첨가한 티백류 또는 블랙커런트와 홍차엽을 첨가한 티백류가 판매되고 있으며, 외국에서는 블랙커런트 종자로부터 감마리놀레산을 포함하는 오일을 추출하여 심혈관계 질환의 예방식품(Seri S, D' Alessandro A, 1997. Bollettino della Societa italiana dibiologia sperimentale v73, 15-21)으로 판매되고 있는 실정이다. 전 세계 생산량은 년간 500,000~600,000톤 정도이며, 대부분은 러시아, 폴란드, 독일, 스칸다나비아, 영국, 뉴질랜드 및 동부 유럽 국가들에서 생산된다.In Korea, recently, black currant and tea bags added with black currant, fresh or vanilla flavor, or tea bags supplemented with black currant and black tea leaf are sold. In the case of foreign countries, oils containing gamma linoleic acid are extracted from black currant seeds It is currently being marketed as a preventive food for cardiovascular diseases (Seri S, D 'Alessandro A, 1997. Bollettino della Societa italiana dibiologia sperimentale v73, 15-21). Global production is around 500,000 to 600,000 tonnes a year, mostly produced in Russia, Poland, Germany, Scandinavia, the United Kingdom, New Zealand and Eastern Europe.
블랙커런트는 눈건강을 증가시키며 비만이나 고혈압에도 효능이 있는 것으로 알려져 있다. 특히 블랙커런트에는 안토시아닌 성분과 항산화 기능의 비타민 C, 마그네슘, 칼슘 등의 성분이 함유되어 있어 건강에 매우 유용하고 활력을 증진시키는 것으로 알려져 있다.Blackcurrent increases eye health and is known to be effective in obesity and hypertension. In particular, black currant contains anthocyanin and antioxidant properties such as vitamin C, magnesium and calcium, which are known to enhance health and vitality.
이러한 블랙커런트가 갖는 유효성분의 추출을 위한 다양한 기술이 개발되어 있다. 대한민국 공개특허 제10-2015-0102997호(블랙커런트 추출물을 유효성분으로 함유하는 피부 염증 억제 조성물, 이를 이용한 피부 염증 억제 화장료 조성물 및 이를 이용한 피부 염증 억제 화장품), 대한민국 공개특허 제10-2016-0001935호(블랙 커런트 추출물을 유효성분으로 함유하는 대사증후군의 예방, 개선 또는 치료를 위한 조성물) 및 대한민국 등록특허 제10-1678301호(블랙커런트 열매 추출물을 유효성분으로 함유하는 혈전증 예방 또는 치료용 약학적 조성물 및 건강 기능 식품)에는 용매추출이나 열수추출의 방법으로 블랙커런트로부터 유효한 성분을 추출하는 기술이 개시되어 있다.Various techniques have been developed for extracting an effective component of such a black current. Korean Patent Laid-Open No. 10-2015-0102997 (skin irritation inhibiting composition containing black currant extract as an active ingredient, skin irritation inhibiting cosmetic composition using the same, and skin irritation inhibiting cosmetic composition using the same), Korean Patent Publication No. 10-2016-0001935 (Composition for prevention, improvement or treatment of metabolic syndrome containing black currant extract as an active ingredient) and Korean Patent No. 10-1678301 (a pharmaceutical composition for prevention or treatment of thrombosis comprising black currant fruit extract as an active ingredient) A composition and a health functional food), there is disclosed a technique for extracting an effective component from a black currant by a method of solvent extraction or hot water extraction.
그러나 상기의 블랙커런트 추출기술은 블랙커런트를 음식물로 섭취하기 용이하게 추출하는데는 한계가 있고 추출속도 및 추출량을 증가시키는데 어려움이 있다.However, the above-described black current extraction technique has a limitation in extracting black currant easily as food, and it is difficult to increase extraction speed and extraction amount.
본 발명은 상기와 같은 점을 인식하여 안출된 것으로 본 발명의 목적은 블랙커런트 열매를 갈아서 발효시킴으로써 유효성분의 추출속도를 향상시키고 유효성분의 추출이 많이 이루어질 뿐만 아니라 섭취시 부드런운 맛과 향을 갖게하고 흡수력을 높일 수 있는 블랙커런트 발효 추출액 제조방법을 제공하기 위한 것이다. The present invention has been made in recognition of the above-mentioned points. It is an object of the present invention to improve the extraction speed of the active ingredient by fermenting the black currant fruit by fermenting the black currant fruit, And a method of producing a blackcurrant fermented extract which can increase the absorption power.
상기와 같은 목적을 달성하기 위하여 본 발명에 따른 블랙커런트 발효 추출액 제조방법은, 블랙커런트 열매를 갈아서 올리고당을 첨가하여 25℃에서 12시간 발효시키는 1차 발효 공정과, 1차 발효된 발효물을 5℃에서 24시간 발효시키는 2차 발효 공정과, 2차 발효된 발효물에 배와 사과의 착즙을 혼합하는 혼합 공정과, 혼합물을 100℃의 온도 1시간 가열한 다음 여과하여 추출액을 얻는 추출 공정을 포함하는 것을 특징으로 한다.In order to accomplish the above object, the present invention provides a method for producing a black current fermented extract according to the present invention, comprising: a first fermentation step of grinding black currant fruit and fermenting the mixture at 25 ° C for 12 hours by adding oligosaccharide; A fermentation step for fermenting the fermented product at a temperature of 100 ° C for 1 hour and then filtering the mixture to obtain an extract; .
또한, 본 발명에 따른 블랙커런트 발효 추출액 제조방법은, 상기 1차 발효 공정은 블랙커런트 열매와 함께 자소엽 및 스테비아 잎과 줄기를 같이 갈아 혼합하여 발효시키는 것을 특징으로 한다.Also, in the method of manufacturing a black current fermentation extract solution according to the present invention, the primary fermentation step is characterized by fermenting the black currant fruit together with the fronds and stevia leaves and the stem.
또한, 본 발명에 따른 블랙커런트 발효 추출액 제조방법은, 전체 중량 대비 상기 블랙커런트 83중량%, 자소엽 1중량%, 스테비아 1중량%, 사과 6중량%, 배 6중량%, 올리고당 3중량%인 것을 특징으로 한다.The present invention also provides a method for producing a black current fermented extract according to the present invention, comprising the steps of: (1) preparing a mixture comprising 83% by weight of black currant, 1% by weight of strawberry, 1% by weight of stevia, 6% .
상기와 같은 구성에 의하여 본 발명에 따른 블랙커런트 발효 추출액 제조방법은 블랙커런트 열매를 갈아서 발효시킴으로써 유효성분의 추출속도를 향상시키고 유효성분의 추출이 많이 이루어지는 효과를 갖는다.According to the above-described constitution, the black current fermentation extract liquid manufacturing method according to the present invention has an effect of grinding and fermenting black currant fruit to improve the extraction speed of the effective ingredient and extract a lot of effective ingredient.
또한, 본 발명에 따른 블랙커런트 발효 추출액 제조방법운 블랙커런트 열매를 갈아서 발효시킴으로써 섭취시 장에 부담을 덜어주고 섭취하기에 좋은 부드런운 맛과 향을 향상시키면서 신맛을 줄일 뿐만 아니라 섭취에 의한 흡수력을 높일 수 있는 장점을 갖는다.In addition, the method of producing black current fermented extract according to the present invention is to grind and ferment the black currant fruit, thereby reducing burden on the intestines and improving the smoothness and flavor of the food. .
또한, 본 발명에 따른 블랙커런트 발효 추출액 제조방법은 기능성 성분을 갖는 스테비아 및 자소엽을 첨가함으로써 식품의 기능성을 추가적으로 얻을 수 있을 뿐만 아니라 천연당인 사과, 배, 올리고당을 첨가하여 맛을 향상시킨 장점을 갖는다.In addition, the method of the present invention for producing a black current fermented extract according to the present invention is advantageous in that the addition of stevia and japanese lobules having a functional ingredient can additionally provide the functionalities of the food, as well as enhancing the taste by adding natural sugars such as apples, pears and oligosaccharides .
도 1은 본 발명의 일실시예에 따른 블랙커런트 발효 추출액 제조방법을 도시한 흐름도1 is a flow chart illustrating a method of manufacturing a black current fermentation extract according to an embodiment of the present invention;
이하에서는 도면 및 실시예를 참조하여 본 발명에 따른 블랙커런트 발효 추출액 제조방법을 보다 상세하게 설명하기로 한다.Hereinafter, a method of manufacturing a black currant fermentation extract according to the present invention will be described in detail with reference to the drawings and Examples.
본 발명에 따른 블랙커런트 발효 추출액 제조방법은 블랙커런트 열매를 갈아서 발효시킴으로써 유효성분의 추출속도를 향상시키고 유효성분의 추출이 많이 이루어지도록 구성된 것을 특징으로 한다. 또한, 본 발명에 따른 블랙커런트 발효 추출액 제조방법운 블랙커런트 열매를 갈아서 발효시킴으로써 섭취시 장에 부담을 덜어주고 섭취하기에 좋은 부드런운 맛과 향을 향상시키면서 신맛을 줄일 뿐만 아니라 섭취에 의한 흡수력을 높일 수 있도록 구성된 것을 특징으로 하며, 특히 스테비아 및 자소엽을 첨가함으로써 식품의 기능성을 추가적으로 얻을 수 있을 뿐만 아니라 천연당인 사과, 배, 올리고당을 첨가하여 맛을 향상시킨 것을 특징으로 한다.The method of manufacturing a black current fermentation extract according to the present invention is characterized in that the black current fruit is fermented by grinding to increase the extraction speed of the active ingredient and to extract a lot of active ingredients. In addition, the method of producing black current fermented extract according to the present invention is to grind and ferment the black currant fruit, thereby reducing burden on the intestines and improving the smoothness and flavor of the food. In particular, the addition of stevia and japanese lobules further enhances the functionality of the food, and also enhances the taste by adding natural sugars such as apples, pears, and oligosaccharides.
도면을 참조하면, 본 발명의 일실시예에 따른 블랙커런트 발효 추출액 제조방법은 분쇄공정(S01), 착즙공정(S02), 1차 발효공정(S10), 2차 발효공정(S20), 혼합공정(S30), 추출공정(S40) 및 살균공정(S50)을 포함하여 구성된다.Referring to the drawings, a method for producing a black current fermented extract according to an embodiment of the present invention includes a pulverizing step (S01), a juicing step (S02), a primary fermentation step (S10), a secondary fermentation step (S20) (S30), an extraction step (S40), and a sterilization step (S50).
상기 분쇄공정(S01)은 블랙커런트 열매, 자소엽 및 스테비아 잎과 줄기를 같이 분쇄하는 공정이다. 이때, 상기 블랙커런트 열매, 자소엽 및 스테비아 잎과 줄기는 첨가되는 물을 제외한 전체 중량에서 블랙커런트 열매는 83중량%, 자소엽은 1중량%, 스테비아 잎과 줄기는 1중량%를 서로 혼합하여 분쇄된다. 본 발명은 상기와 같이 블랙커런트 열매를 분쇄함으로써 추후 공정에서의 발효를 빠르게 하고, 추출시 색과 맛 및 향을 빠른 추출이 이루어지도록 한 것을 특징으로 한다.The pulverizing step (S01) is a step of pulverizing black currant fruit, true lobule, stevia leaf and stem together. At this time, the black currant fruit, the child lobule, and stevia leaves and stems were mixed with 83% by weight of black currant fruit, 1% by weight of hemp leaf, 1% by weight of stevia leaves and stem, Crushed. The present invention is characterized in that the black currant fruit is pulverized as described above to accelerate the fermentation in a subsequent process and to rapidly extract color, taste and aroma upon extraction.
한편, 상기 블랙커런트 열매는 블랙커런트는 눈건강을 증가시키며 비만이나 고혈압에도 효능이 있고, 특히 블랙커런트에는 안토시아닌 성분과 항산화 기능의 비타민 C, 마그네슘, 칼슘 등의 성분이 함유되어 있어 본 발명에 따른 블랙커런트 발효 추출액은 건강에 매우 유용하고 활력을 증진시키게 된다.On the other hand, the black currant is effective for obesity and hypertension, and black current is effective for obesity and hypertension. In particular, black currant contains anthocyanin component and antioxidant vitamin C, magnesium and calcium components. Blackcurrant fermented extracts are very useful for health and promote vitality.
또한, 자소엽은 비타민과 미네랄이 풍부하면 따뜻한 성질을 가지고 있으며 혈액순환에 도움을 줄 뿐만 아니라 식중독을 막아주고 해산물의 독을 중화시키며 방부 및 항균 효과를 가지고 있어 본 발명에 따른 블랙커런트 발효 추출액은 이러한 자소엽의 효능을 추가하여 다양한 기능성 식품으로 이용될 수 있다.In addition, Japanese leaf has a warm property when it is rich in vitamins and minerals, and it not only helps blood circulation, but also prevents food poisoning, neutralizes poison of seafood, has preservative and antibacterial effect, And can be used as various functional foods by adding the efficacy of these self-lobes.
또한, 스테비아는 잎과 줄기에 단맛을 내는 스테비오사이드라는 성분을 함유하고 있어 단맛을 내는 천연조미료 기능을 갖지만 칼로리가 적어 당뇨환자가 섭취할수 있어 본 발명에 따른 블랙커런트 발효 추출액의 제조방법에서는 스테비아는 천연당으로서의 기능성을 보강하게 된다.In addition, Stevia has a function of natural seasoning which gives a sweet taste because it contains a component called stevioside which sweetens leaves and stems, but diabetic patients can take it because the calorie is small. In the method of producing black current fermented extract according to the present invention, Thereby reinforcing the functionality as natural sugars.
상기 착즙공정(S02)은 사과와 배로부터 즙을 얻는 공정이다. 이때 첨가되는 물을 제외한 전체 중량 대비 사과는 6중량%, 배는 6중량%를 이용한다. 사과는 변비개선에 도움을 줄 뿐만 아니라 체내에 쌓인 독소를 배출하여 주고 심장, 뇌졸증, 당뇨, 천식에 좋고 항산화 효과가 우수하다. 또한 배는 기관지에 좋고 숙취해소 및 소화흡수에 도움을 준다. 본 발명에 따른 블랙커런트 발효 추출액 제조 방법은 상기와 같은 효능을 갖는 사과와 배의 착즙을 첨가하여 이들과 함께 블랙커런트 발효물을 추출함으로써 추출액이 다양한 기능성을 갖도록 구성된 것을 특징으로 한다.The juicing process (SO2) is a process for obtaining juice from apples and pears. At this time, 6% by weight of apples and 6% by weight of pears are used in relation to the total weight excluding water added. Apples not only help to improve constipation, but also emit toxins accumulated in the body, good for heart, stroke, diabetes, asthma, and excellent antioxidant effect. Also, the abdomen is good for the bronchus and helps to relieve hangovers and digestion and absorption. The method for producing a black current fermentation extract according to the present invention is characterized in that the extract has various functionalities by adding apple juice and pear juice having the above-mentioned effects and extracting the black current fermented product together with them.
상기 1차 발효공정(S10)은 블랙커런트, 자소엽 및 스테비아 입과 줄기를 분쇄한 분쇄물에 올리고당을 첨가하여 25℃에서 12시간 발효시키는 과정이다. 이때, 상기 올리고당은 첨가되는 물을 제외한 전체 중량에서 3중량%가 첨가된다. 특히, 본 발명에 따른 블랙커런트 발효 추출액의 제조방법은 발효균의 증식을 도모하지만 설탕에 비하여 단단이 거의 없는 프락토 올리고당을 이용하는 것이 바람직하다.In the primary fermentation step (S10), oligosaccharide is added to pulverized products obtained by pulverizing black currant, true lobule and stevia mouth and stem, and fermentation is carried out at 25 ° C for 12 hours. At this time, the oligosaccharide is added in an amount of 3% by weight based on the total weight excluding the water to be added. In particular, the method of producing the black current fermentation extract according to the present invention is preferably to use fructo-oligosaccharides which are substantially free of short-term ends compared to sugar although the fermentation bacteria are to be proliferated.
상기 2차 발효공정(S20)은 상기 1차 발효공정(S30)을 거치 1차 발효된 발효물을 5℃에서 24시간 발효시키는 공정이다.The secondary fermentation step (S20) is a step of fermenting the fermented product fermented first after passing through the primary fermentation step (S30) at 5 DEG C for 24 hours.
본 발명에 따른 블랙커런트 발효 추출액의 제조방법은 1차 및 2차의 발효공정에 의해 블랙커런트의 맛과 향 및 색이 빠르게 추출되도록 활성화시키며 본 발명에 따라 얻은 추출액을 섭취시 장에 부담을 덜어주고 섭취하기에 좋은 부드런운 맛과 향을 향상시키면서 신맛을 줄일 뿐만 아니라 섭취에 의한 흡수력을 높일 수 있도록 한 것을 특징으로 한다.The method of manufacturing a black current fermentation extract according to the present invention activates the taste and flavor and color of black currant to be rapidly extracted by the first and second fermentation processes and relieves the burden of the extract obtained according to the present invention The present invention is characterized not only in reducing the sour taste while improving the taste and aroma, which is good for giving and receiving, but also enhancing the absorption power by ingestion.
상기 혼합공정(S30)은 상기 2차 발효공정(S20)을 거친 2차 발효된 발효물에 상기 착즙공정(S02)에서 얻은 배와 사과의 착즙을 혼합하는 공정이다. 상기 혼합물에는 그 혼합물의 중량에 상당하는 물이 첨가(혼합물:물=1:1)되어 다음의 추출공정(S40)으로 진행된다.The mixing step (S30) is a step of mixing the juice obtained from the juicing step (S02) with the juice of the apple into the secondary fermented material after the secondary fermentation step (S20). To the mixture is added water equivalent to the weight of the mixture (mixture: water = 1: 1) and proceeds to the next extraction step (S40).
상기 추출공정(S40)은 혼합물을 100℃의 온도 1시간 가열하여 유효성분을 추출한 다음 여과하여 건더기를 제거하여 추출액을 얻는 공정이다. 이러한 추출은 무압력 순환 추출을 통해 추출과정에서 생성되는 독소 등의 유해물질을 제거하는 것이 바람직하다.In the extraction step (S40), the mixture is heated at a temperature of 100 DEG C for 1 hour to extract an active ingredient, and then filtered to remove the moss to obtain an extract. It is preferable to remove harmful substances such as toxins produced in the extraction process through the pressureless circulation extraction.
상기 살균공정(S50)은 상기 추출공정(S40)에서 얻은 추출액을 살균하는 과정이다.The sterilization step (S50) is a process of sterilizing the extract obtained in the extraction step (S40).
앞에서 설명되고, 도면에 도시된 블랙커런트 발효 추출액 제조방법은 본 발명을 실시하기 위한 하나의 실시예에 불과하며, 본 발명의 기술적 사상을 한정하는 것으로 해석되어서는 안된다. 본 발명의 보호범위는 이하의 특허청구범위에 기재된 사항에 의해서만 정하여지며, 본 발명의 요지를 벗어남이 없이 개량 및 변경된 실시예는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 자명한 것인 한 본 발명의 보호범위에 속한다고 할 것이다.The method of manufacturing black currant fermentation extract as described above and shown in the drawings is only one embodiment for carrying out the present invention and should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the following claims, and the embodiments improved and changed without departing from the gist of the present invention are obvious to those having ordinary skill in the art to which the present invention belongs It will be understood that the invention is not limited thereto.
Claims (3)
상기 1차 발효 공정은 블랙커런트 열매와 함께 자소엽 및 스테비아 잎과 줄기를 같이 갈아 혼합하여 발효시키고,
전체 중량 대비 상기 블랙커런트 83중량%, 자소엽 1중량%, 스테비아 1중량%, 사과 6중량%, 배 6중량%, 올리고당 3중량%인 것을 특징으로 하는 블랙커런트 발효 추출액 제조방법.A first fermentation process in which black currant fruit is ground and added with oligosaccharide and fermented at 25 DEG C for 12 hours, a second fermentation process in which the first fermented fermented material is fermented at 5 DEG C for 24 hours, And an apple juice; and an extraction step of heating the mixture at 100 DEG C for 1 hour and then filtering to obtain an extract,
In the primary fermentation process, black lentil and black lentil, stevia leaf and stem are mixed together and mixed for fermentation,
Wherein the black currant is selected from the group consisting of 83% by weight of black currant, 1% by weight of strawberry, 1% by weight of stevia, 6% by weight of apple, 6% by weight of pear and 3% by weight of oligosaccharide.
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| 베리계의 라이징스타! 블랙커런트. 네이버 블로그. [online], 2017.03.09., [2017.07.20. 검색], 인터넷: <URL: http://blog.naver.com/thegoodstore/220954098462>* |
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