TW201134941A

TW201134941A - Manufacturing method of black sesame paste having high antioxidantal activity

Info

Publication number: TW201134941A
Application number: TW100102259A
Authority: TW
Inventors: Yeon-Chan Jeong; Bo-Sik Kang
Original assignee: Hibio Company Ltd
Priority date: 2010-04-07
Filing date: 2011-01-21
Publication date: 2011-10-16
Also published as: WO2011126197A1; KR100994753B1

Abstract

The present invention relates to a production method for black sesame paste, in which a dark roasting step is introduced in order to maximise the content and antioxidant activity of natural antioxidants such as sesamol, sesamin and sesamolin contained in black sesame, and the mesh size of the product is adjusted to a mean of 150 mesh by introducing a five-stage roller milling step in order to overcome problems of solubility so as to allow use in various drinks, and the invention comprises: a drying step (S1) involving drying after removal of extraneous material contained in black sesame and washing; a light-roasting step (S2) involving roasting of the dried black sesame for 10 minutes at 180 DEG C; a medium roasting step (S3) involving roasting for 15 minutes at 200 DEG C; a dark roasting step (S4) involving roasting for 25 minutes at 220 DEG C; a cooling and drying step (S5); a single-disc milling step (S6) involving processing of the dried black sesame to no larger than 60 mesh by single-disc milling; a five-stage roller milling step (S7) involving adjustment of the black sesame, which has been processed to no larger than 60 mesh in the above step, to between 150+-30 mesh by means of five-stage roller milling; and a metal-probing step (S8) involving metal probing in order to remove extraneous material contained in the black sesame of the above step.

Description

201134941 六、發明說明：【發明所屬之技術領域】本發明疋有關於具有抗氧化活性的紅酒多酴濃縮液組成物’匕疋_紅葡萄輯作濃縮液後，按—定的比率與纖維素酶’果_ ’丹τ_酶進行處理，從而使產品能夠具有最佳的抗氧化活性。【先前技術】201134941 VI. Description of the Invention: [Technical Field to Which the Invention Is Applicable] The present invention relates to a composition of a red wine polycondensate concentrate having an antioxidant activity, after the concentrate of the red wine is prepared as a concentrate, and the cellulose is prepared at a predetermined ratio. The enzyme 'fruit _ 'dan τ enzyme is treated to give the product the best antioxidant activity. [Prior Art]

現代人們的生活水準向上，對於健康的關心也跟著增大從而在努力尋找吸取後有利於人體的健康且可以提高生活品質的物品。 ▲其中-個方法是吸取經過加工處理的天然水果的果子，在這樣的天然水果巾g萄，特別是紅葡萄的吸取有利於分解和排出人力内的廢物和毒素，減輕肝的負擔，使被破壞的肝細胞重生’從而具有獅和治療肝疾病的效果。而且，在最 =研究結果中發表了有關於紅葡萄的加卫品，例如紅葡萄酒中含有的多_花青料成分對於抗氧化和抗癌具有出色的請參閱圖1，對於先前技術的論式紅8制，中的-個例子進行說明。财法如下：先洗淨紅葡萄 1〇) ’把洗過的紅葡萄粉碎得出葡萄液（S2〇)。然後， =的關州σ梅娜，嶋物奴的糖 ^ 而且’在具有—定糖度的上_萄液中加入發酵劑專’儲铜發酵槽中⑽）然後，把經過上述製程後儲存 201134941 到發酵槽中的葡萄液在常溫下進行發酵及成熟，時間為短至3 個月，長至一年以上（S5〇)。把經過上述發酵和成熟的葡萄液經過蒸餾過程蒸健後，加入色素或香料，再進行選擇性的稀釋後冷卻，製作出把酒精含量降低到6〜12%的蒸餾式葡萄酒（S60)。Modern people's living standards are rising, and their concern for health is also increasing. Therefore, they are striving to find items that are beneficial to the health of the human body and can improve the quality of life. ▲ One of the methods is to absorb the fruit of the processed natural fruit. In such a natural fruit towel, especially the red grape is good for decomposing and discharging waste and toxins in the human body, reducing the burden on the liver and making it Destructive hepatocytes regenerate' thus have the effect of lions and treating liver diseases. Moreover, in the most = research results published a red wine garnish, such as red wine contains more _ sapling ingredients for antioxidant and anti-cancer excellent, see Figure 1, for the prior art theory An example of the red type 8 system is described. The financial method is as follows: first wash the red grapes 1〇) ‘Smash the washed red grapes to get the grape liquid (S2〇). Then, = Guanzhou σ Mena, the slavery's sugar ^ and 'in the _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ The grape juice in the fermentation tank is fermented and matured at room temperature for as little as 3 months and as long as more than one year (S5〇). After the fermented and matured grape liquid is steamed through a distillation process, a pigment or a fragrance is added, and then selectively diluted and cooled to produce a distilled wine (S60) which lowers the alcohol content to 6 to 12%.

然而’上述先前技術的紅葡萄酒處理方法雖然可以通過加工製作成紅葡萄酒，但因加工技術不發達，在製作葡萄濱縮液的時候，會破壞有利於人顏㈣和花青素等有效成分’所以無法用來進行葡萄濃縮液的生產。【發明内容】本發明是為了解決上述問題而研究出來的，是為了提供 =「有k氧化活性的紅酒多喊驗組成物，它是利用紅適製作賴液後，按—定的比率與纖維麵，果膠酶，等Γ行混合處理’從而製作含有高含量多_具有最好的抗氧化活性的紅葡萄酒濃縮液。However, the above-mentioned prior art red wine treatment method can be processed into red wine. However, due to the underdeveloped processing technology, when the grape squash liquid is produced, the active ingredients such as human skin (4) and anthocyanin are destroyed. Therefore, it cannot be used to produce grape concentrate. SUMMARY OF THE INVENTION The present invention has been made in order to solve the above problems, and is to provide a "manual composition of red wine with a k-oxidation activity, which is a ratio of fiber to red, and a ratio of fiber to fiber. Surface, pectinase, etc. are mixed to make a red wine concentrate containing a high content of _ with the best antioxidant activity.

遭二=發Γ的實施例，具有抗氧化活性的多齡紅葡萄酒屬縮液的特徵為，對於全體的酶進行混合處理，^ ^ 量百分比為U〜2.0 加入Μ ^ 5為了增加濃縮液中多酴的含量，為在纖維素酶，果膠酶，丹丁酶__—個重量百，躲全體⑽ 百刀比，在重量百分比為紅葡萄酒濃縮液98〜98.”， 4 201134941 為了增加濃縮液中多酚的含量，加入重量的纖維素酶，重量百分比A n q η β μ刀比為G·7〜h 2 雜i罝百刀比為0.3〜0 8的果勝酶重量為〇· 09〜〇· 3的丹丁酶進行混合處理。而且，根據本發明的設計實例，具你紅=酒濃縮，組成物的製作方法的特徵為，為j二量’在紅葡萄酒濃縮液中加入纖維素酶，果膠si，丹丁酶中至少一個以上的酶後進行混合處理。果上，因為本發明是利用紅葡萄酒製作I縮液後，按疋的比率加人纖維素酶，果麟，丹了__進行混合二理作含有高濃度❹義紅葡萄酒濃縮液故比起内有經過酶處理的紅葡萄》脱驗，、__ f中的多酴含量更高，而且其侧由基清除能= 由基清除能力’及Redudng Ρ_會增加，使產品的抗化活性發出最大的效能。底下藉由具體實施例詳加說明，當更容易瞭解本發明之目的、技術内容、特點及其所達成之功效。【實施方式】以下，參照附圖對於本發明的實施例進行詳細的說明。作在進仃說明時，為避免對次要細節做過於冗麵朗而影绝到本發明社要構成或魏要點，這些次要細節就予以^ 不做詳細說明。喝略【實施例1】〈製作紅葡萄酒濃縮液〉 201134941 參照圖2對紅葡萄酒濃縮液的製作過程進行說明。先把、、0：葡萄酒在急速冷柬室（1)，例如在_38。匸以下，進行:。速冷’東後維持時間，例如48小時、然後，把經過 ,。速、令/東的紅葡萄酒放到解束室⑵，在自然狀態（18〜抓下完全解;東。這時，在上述經過急速冷_紅葡萄酒液體中會生成自身沉澱物，凝聚而分離。 —在°又有雙重夾套的分解槽⑴巾’利賴汽使在上述解凍至（2)進行解凍的紅葡萄酒液分解酶，這裏，在酶分解過 ^中’為了除去紅葡_液巾含有的轉，使时解果膠的酶Pectinex 1〇〇£ (使用量為葡萄酒液的〇1%)來進行分解。這時液體的溫度為45〜抑，維持丨個小時的分解過程。在紅葡萄職進行上述觸分解後，8G〜1G(r(：的溫度使酶失活（ίο分），然後用冷卻水進行冷卻（25〜55。〇。然後，在經過上述的冷卻過程的紅葡萄酒液中加入能夠分解纖維素酶的ViscozymeL酶，分解纖維素酶。其中’上述分解的最佳條件為25〜55。(：，PH3.3〜5.5，經過大約30〜60分鐘的分解，使用量為紅葡萄酒液的〇1〇/〇。當經過上述的酶分解後，在80〜10(TC使酶失活，然後再用冷卻水冷卻（50°C以下）。上述的紅葡萄酒液的酶分解過程結束後，就使酶變為不活性。進行上述酶不活性過程後，把其分解的紅葡萄酒液在分解槽（3)中通過管路（4)經過連續性離心器（5)，實行第 201134941 -離4程。在離心製程中’上述紅關職的流人量為Μ 頓/時’使其流入後排除，把RPM '維持在5,500〜6,000，以 3〜5分為每一間隔排出分離的渣子。 .經過上述第丨離心製程後，在分離槽⑹中，往離心的紅葡萄酒液中加人其_%的沉殿補助劑膨潤土進行澄清化、中’ /登清化過程的沉降時間維持在12〜24小時，液體的溫度維持在室溫（1〜35°c) 鲁 & —方面’經過上述澄清化過程後，因膨潤土的作用使沉歲物分離的時候，分離上清液和下清液同時取出上清液，除去沉澱的下清液，移送到儲存槽（7)。、、生過上述上清液分離過程後，利用連續式離心器⑴將儲存槽⑺的紅葡萄酒液進行2次離心除去沉澱物。這時，上述連續式離心器⑴維持在_5,5〇〇節在〇·5〜_時，以3〜5分的間隔將逢子排出。里調 • 把經過上述2次離心製程後得出的紅葡萄酒液重新移送到儲存槽⑺後，使其通過石夕藻土筛檢程式⑻得出純淨的紅葡萄缝。其中，上述過義件是_的㈣土粉末粒子為grade _ER㈣’使其在過濾時每小時流入〇 5 〜1頓而排出，然後把經過過遽的紅葡萄酒液重新移送到儲存槽⑺巾。之後，利用連續式離心器⑴把經過上述過遽 k程的紅葡萄酒液進行3次離心後除去沉澱物。這時，上述連續式離心器⑸_在歷5,5()()〜6 人軸⑽〜1頓™她嶋子，然後^ 201134941 過離心處理的紅葡萄酒液移送到儲存槽（7)。然後，經過上述離心過程後，利用降膜式強制迴圈式濃縮機（Ming fiim，Forced circulati〇n 咖，低溫濃縮機· 9)把紅葡萄酒液中含有的水分蒸發掉得出高濃縮的固形物。這時，上述固體（葡萄濃縮液）為30〜6〇BRJX之間，濃縮時的溫度維持在40〜50。(：。經過上述㈣縮雜後，把規格⑽濃驗移送到反應槽（10)，利用蒸汽來殺菌，這時的溫度為⑽。C，時間為 15〜30分以内，利用解機（未圖示）來_。其中，上述攪拌機的RPM範圍為_〜雇。還有，經過上述殺菌過程後’使冷卻水從反應槽⑽）的雙重夾套之間流入從而冷 :槽内部的賴。過財，_上·拌機（麵麵〜 00)，使冷卻水能夠均勻分佈而使冷卻關均勻的進行，上述的濃驗的最終冷卻溫度細為15〜4(rc。經過上述冷卻過程後，在反簡⑽）的排出口上連接 +自動包裝機(12)，設置管路篩檢程式⑽〜⑽搬H:⑴ 進㈣濾、。然後，_包额（12) 的葡萄濃縮液包裝起來。风格把上边【實施例2】〈在紅葡萄酒濃縮液進行酶混合處理〉往由上述實施m製作料的紅賴 Γ认細嶋称鍋，㈣、即，對於整體的重量百分比 100 紅葡萄酒濃縮液的重量 201134941 0.7〜1.2，丹丁百分比為98〜98.9，纖維素酶的重量百分比為酶的重量百分比為0.09〜0.3。 4、】上述纖維素酶是將高分子物質纖維素的酶rm結合進行水解碱纖維素和葡萄糖的酶，果膠 _將_子物質果_基本構造a_Mgalaet_ie add @ 結合進行轉使果_大小減少的酶，丹丁岐將至少含有兩個以上的紛基的酸和醇，笨驗’糖等_結合進行水解的In the example of the second hairpin, the multi-aged red wine condensate having antioxidant activity is characterized in that the whole enzyme is mixed, and the percentage is U~2.0, and Μ^5 is added to increase the concentration in the concentrate. The content of polysaccharides, in the cellulase, pectinase, and dantinase __- a hundred weights, hiding the whole (10) hundred knives, in the weight percentage of red wine concentrate 98~98.", 4 201134941 in order to increase The content of polyphenol in the concentrate, the weight of cellulase added, the weight percentage of A nq η β μ knife ratio is G·7~h 2 The ratio of the weight of the enzyme is 0.3~0 8 The butadiene enzyme of 09~〇·3 is subjected to a mixing treatment. Moreover, according to the design example of the present invention, with the method of making red=wine concentrate, the composition is characterized in that it is added to the red wine concentrate. At least one or more enzymes of cellulase, pectin si, and tantinase are mixed and treated. In fact, since the present invention uses the red wine to make the I condensate, the cellulase is added at a ratio of ruthenium, , Dan has __ to carry out the mixed two management with high concentration The wine concentrate is therefore more than the enzyme-treated red grape. The content of the polysaccharide in the __ f is higher, and the side-based scavenging energy = the base scavenging ability' and the Redudng Ρ _ will increase. The anti-chemical activity of the product gives the greatest effect. The purpose, technical content, characteristics and the effects achieved by the present invention are more easily understood by the detailed description of the specific embodiments. [Embodiment] The embodiments of the present invention are described in detail. In order to avoid making the secondary details too redundant, the details of the present invention are not to be made. Detailed description. Drinking slightly [Example 1] <Preparation of red wine concentrate> 201134941 The process of making red wine concentrate will be described with reference to Fig. 2. First, 0: wine in the rapid cold room (1), for example _38. 匸 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , complete East. At this time, in the above-mentioned rapid cold _ red wine liquid will produce its own sediment, agglomerate and separate. - In the ° there is a double jacketed decomposition tank (1) towel 'Li Lai steam to thaw in the above to (2) The lyophilized red wine liquid decomposing enzyme, here, in the enzymatic decomposition of the 'in order to remove the red _ liquid towel containing the turn, so that the pectin enzyme Pectinex 1 〇〇 £ (used as the wine liquid 〇 1 %) to decompose. At this time, the temperature of the liquid is 45~, and the decomposition process is maintained for a few hours. After the above-mentioned contact decomposition in the red grape position, 8G~1G (r(: the temperature makes the enzyme inactivated (ίο) Then, it is cooled with cooling water (25 to 55. 〇. Then, a cellulase-decomposing Viscozyme L enzyme is added to the red wine liquid subjected to the above cooling process to decompose the cellulase. The optimum condition for the above decomposition is 25 to 55. (:, PH3.3~5.5, after about 30~60 minutes of decomposition, the amount used is 〇1〇/〇 of the red wine liquid. When the above enzyme is decomposed, the enzyme is inactivated at 80~10 (TC), Then, it is cooled with cooling water (below 50 ° C.) After the enzyme decomposition process of the above red wine liquid is completed, the enzyme is rendered inactive. After the above enzyme inactivation process, the red wine liquid which is decomposed is decomposed. In the tank (3), the pipeline (4) passes through the continuous centrifuge (5), and the implementation is carried out in the period of 201134941 - 4 steps. In the centrifugal process, the amount of the above-mentioned red customs is Μ / / After the exclusion, the RPM is maintained at 5,500~6,000, and the separated slag is discharged at intervals of 3 to 5. After the above-mentioned third centrifugation process, in the separation tank (6), the centrifugal red wine liquid is added. The _% of the subsidence agent bentonite is clarified, the settling time of the middle ' / boarding process is maintained at 12 to 24 hours, and the liquid temperature is maintained at room temperature (1 to 35 ° C) Lu & After the above clarification process, when the sediment is separated by the action of bentonite, The supernatant is removed from the supernatant and the supernatant, and the precipitated supernatant is removed and transferred to a storage tank (7). After the above supernatant separation process, the storage tank is used by a continuous centrifuge (1). The red wine liquid of (7) was centrifuged twice to remove the precipitate. At this time, the continuous centrifuge (1) was maintained at _5, and the enthalpy was discharged at intervals of 3 to 5 minutes.调调• After re-transferring the red wine liquid obtained after the above two centrifugation processes to the storage tank (7), it is passed through the Shixiazao soil screening program (8) to obtain a pure red grape seam. The _ (four) soil powder particles are grade _ER (four)' so that it flows out every 5 to 1 ton per hour during filtration, and then the red wine liquid that has passed through the sputum is re-transferred to the storage tank (7). After that, continuous centrifugation is used. (1) The red wine liquid subjected to the above-mentioned 遽 k-pass is centrifuged 3 times to remove the precipitate. At this time, the above-mentioned continuous centrifuge (5) _ in the calendar 5, 5 () () ~ 6 human axis (10) ~ 1 ton TM her Scorpion, then ^ 201134941 The red wine solution after centrifugation is transferred to the storage Storage tank (7). Then, after the above-mentioned centrifugation process, the water contained in the red wine liquid is evaporated by a falling film type forced loop concentrator (Ming fiim, Forced circulati〇n coffee, low temperature concentrator·9). A highly concentrated solid is obtained. At this time, the solid (grape concentrate) is between 30 and 6 〇BRJX, and the temperature at the time of concentration is maintained at 40 to 50. (: After the above (4), the specification (10) is concentrated. The test is sent to the reaction tank (10) and sterilized by steam. The temperature at this time is (10). C, the time is within 15 to 30 minutes, and the RPM range of the mixer is _. ~hire. Further, after the sterilization process, the cooling water is allowed to flow from the double jacket of the reaction vessel (10) to be cooled: the inside of the tank. After the above-mentioned cooling process, the final cooling temperature of the above-mentioned thick test is finely 15~4 (rc) after the above cooling process is carried out, the cooling water can be evenly distributed and the cooling is evenly distributed. Connect the automatic packaging machine (12) to the discharge port of the reverse (10), and set the pipeline screening program (10) to (10) to move H: (1) into (4) filter. Then, _ the amount (12) of the grape concentrate is packaged. The style is as above [Example 2] <Enzyme-mixing treatment in red wine concentrate> To the red Γ Γ 嶋由 , , , , , , , , , , , , , , , , , , , , , , 红红红红红红红红红红红红红The weight of 201134941 is 0.7~1.2, the percentage of dendron is 98~98.9, and the weight percentage of cellulase is 0.09~0.3 by weight of enzyme. 4. The above cellulase is an enzyme that combines the enzyme rm of the high molecular substance cellulose to hydrolyze alkali cellulose and glucose, and the pectin _ combines the _ sub-material _ basic structure a_Mgalaet_ie add @ to transfer the fruit _ size reduction The enzyme, the dandy oxime will contain at least two more acidic acids and alcohols.

酶0 【實驗例1】在紅葡萄酒濃縮液中加入纖維素酶，果膠酶，丹丁酶中被選的一個酶進行混合處理。Enzyme 0 [Experimental Example 1] Cellulase, pectinase, and an enzyme selected from the butadiene enzyme were mixed in a red wine concentrate.

【表1】把紅葡萄酒濃縮液的重量設為100的時候[Table 1] When the weight of the red wine concentrate is set to 100

ABTS 自由基清除能力 (ιησ/1 'i 20 ， 230 DPPH 自由基清除能力 (mg/1) 10，480 Reducing Power 還原能力 ~〇02~ 效果組成物（重量％)ABTS free radical scavenging ability (ιησ/1 'i 20 , 230 DPPH free radical scavenging capacity (mg/1) 10,480 Reducing Power reducing power ~〇02~ effect composition (% by weight)

維素酶 0 果膠酶 0 丁酶 0 小計 100 其中，ABTS為 2,2’-azino-bis-3-ethybenzothiazoline-6-sulphonic acid 的略字，DPPH 為 l，l’-dipheny-2-picrylhydrazyl 的略字，它們是在測定抗氧化時使用的試藥。Reducing Power表示對於氧化進行還原的程度。 201134941 【表2】紅葡萄酒濃縮液的重量百分比為98，纖維素酶為2的時候效果組成物（重量％) 多酚含量 (mg/1) ABTS 自由基清除能力 (mg/1) DPPH 自由基清除能力 (mg/1) Reducing Power 還原能力紅葡萄酒濃縮液 98.0 22 ， 650 20 ， 390 10 - 980 0.832 纖維素酶 2.0 果膠酶 0 丹丁酶 0 小計 100 【表3】紅葡萄酒濃縮液的重量百分比為98.5，果膠酶的含量為1.5的時候效果組成物（重量％ ) 多酚含量 (mg/1) ABTS 自由基清除能力 (mg/1) DPPH 自由基清除能力 (mg/1) Reducing Power 還原能力紅葡萄酒濃縮液 98.5 21 - 360 22 ， 360 9，890 0.828 纖维素酶 0 果膠酶 1.5 丹丁酶 0 小計 100 【表4】紅葡萄酒濃縮液的重量百分比為98.9，丹丁酶的含量為1.1的時候效果組成物（重量％ ) 多酚含量 (mg/1) ABTS 自由基清除能力 (mg/1) DPPH 自由基清除能力 (mg/1) Reducing Power 還原能力紅葡萄酒濃縮液 98.9 22 ， 350 21 ， 560 10，450 0.840 纖维素酶 0 果膠酶 0 丹丁酶 1.1 小計 100Vitaminase 0 pectinase 0 butadiene 0 subtotal 100 wherein ABTS is abbreviated as 2,2'-azino-bis-3-ethybenzothiazoline-6-sulphonic acid, DPPH is l,l'-dipheny-2-picrylhydrazyl Abbreviation, they are the reagents used in the determination of antioxidants. Reducing Power indicates the extent to which oxidation is reduced. 201134941 [Table 2] The weight percentage of red wine concentrate is 98, when the cellulase is 2, the effect composition (% by weight) Polyphenol content (mg/1) ABTS Free radical scavenging ability (mg/1) DPPH Free radical Scavenging ability (mg/1) Reducing Power Reducing ability red wine concentrate 98.0 22 , 650 20 , 390 10 - 980 0.832 Cellulase 2.0 Pectinase 0 Dandanase 0 Subtotal 100 [Table 3] Weight of red wine concentrate Percentage is 98.5, when the pectinase content is 1.5, the effect composition (% by weight) Polyphenol content (mg/1) ABTS Free radical scavenging ability (mg/1) DPPH Free radical scavenging ability (mg/1) Reducing Power Reduction ability red wine concentrate 98.5 21 - 360 22 , 360 9,890 0.828 Cellulase 0 Pectinase 1.5 Dandanase 0 Subtotal 100 [Table 4] Red wine concentrate weight percentage is 98.9, Dantinase Effect composition (% by weight) Polyphenol content (mg/1) ABTS Free radical scavenging ability (mg/1) DPPH Free radical scavenging ability (mg/1) Reducing Power Reducing ability Red wine concentrate 98.9 22 , 350 21 , 560 10,450 0.840 Cellulase 0 Pectinase 0 Dantinase 1.1 Subtotal 100

【實驗例2】在紅葡萄酒濃縮液中加入了纖維素酶，果膠酶，丹丁酶中至少兩個以上被選的酶進行了混合處理。 10 201134941 【表5】紅葡萄酒濃縮液的重量百分比為98.5，纖維素酶為0.9，果膠酶為0.6 的時候效果組成物（重量％) 多酚含量 (mg/1) ABTS 自由基清除能力 (mg/1) DPPH 自由基清除能力 (mg/1) Reducing Power 還原能力紅葡萄酒濃缩液 98.5 22 ， 250 23，750 11 ， 560 0.849 纖維素酶 0.9 果膠酶 0.6 丹丁酶 0 小計 100 【表6】红葡萄酒濃縮液的重量百分比為98.8，纖維素酶為1.0，丹丁酶為0.2的時候效果組成物（重量％ ) 多酚含量 (mg/1) ABTS 自由基清除能力 (mg/1) DPPH 自由基清除能力 (mg/1) Reducing Power 還原能力紅葡萄酒濃縮液 98.8 23,980 27,680 10 - 250 0.873 纖维素酶 1.0 果膠酶 0 丹丁酶 0.2 小計 100[Experimental Example 2] At least two or more selected enzymes of cellulase, pectinase and tantinase were added to the red wine concentrate. 10 201134941 [Table 5] The percentage of red wine concentrate is 98.5, the cellulase is 0.9, and the pectinase is 0.6. The effect composition (% by weight) Polyphenol content (mg/1) ABTS Free radical scavenging ability ( Mg/1) DPPH Free Radical Scavenging Capacity (mg/1) Reducing Power Reducible Concentrate Red Wine Concentrate 98.5 22 , 250 23,750 11 , 560 0.849 Cellulase 0.9 Pectinase 0.6 Dantinase 0 Subtotal 100 [Table 6] Red wine concentrate has a weight percentage of 98.8, cellulase is 1.0, and when the butanase is 0.2, the effect composition (% by weight) polyphenol content (mg/1) ABTS free radical scavenging ability (mg/1) DPPH Free Radical Scavenging Capacity (mg/1) Reducing Power Reducible Concentrate Red Wine Concentrate 98.8 23,980 27,680 10 - 250 0.873 Cellulase 1.0 Pectinase 0 Dandinase 0.2 Subtotal 100

【表7】紅葡萄酒濃縮液的重量百分比為98.9，果膠酶為0.8，丹丁酶為0.3的時候效果組成物（重量％ ) 多酚含量 (mg/1) ABTS 自由基清除能力 (mg/1) DPPH 自由基清除能力 (mg/1) Reducing Power 還原能力紅葡萄酒濃縮液 98.9 22 ， 840 22 ， 590 10 > 980 0.862 纖維素酶 0 果膠酶 0.8 丹丁酶 0.3 小計 100 201134941 【實驗例3】加’把_素酶，果膠酶，丹丁酶全部丹丁酶為^^^^難醜t㈣.7 ,纖維素酶為0.7,果膠酶為〇.[Table 7] The weight percentage of the red wine concentrate is 98.9, the pectinase is 0.8, and the effect composition (% by weight) when the butanase is 0.3. Polyphenol content (mg/1) ABTS Free radical scavenging ability (mg/ 1) DPPH free radical scavenging ability (mg/1) Reducing Power reducing ability red wine concentrate 98.9 22 , 840 22 , 590 10 > 980 0.862 Cellulase 0 Pectinase 0.8 Dantinase 0.3 Subtotal 100 201134941 [Experimental example 3] Add 'Phosinase, pectinase, and all butadiene enzymes of Dantinase to ^^^^ difficult ugly t(4).7, cellulase is 0.7, pectinase is 〇.

而且，與沒有進行菌處理的紅葡萄酒濃縮液（【表】】）· 相比，進行菌處理的紅葡萄酒濃縮液（的多?，侧自由基練能力卿自】由力)，及還原此力(Reducing Power)更高。以上已針對較佳實施例來說明本發明，唯以上所述者，僅係為使熟悉本技術者易於了解本發明的内容而已並非用來限定本發明之權利範圍，於熟悉本技術者，當可在本發明精神内’立即思及各種等效變化。故凡依本發明之概令： 12 201134941 精神所為範圍内。之均等變化或修飾均應包括於本發明之申請專利【圖式簡單說明】In addition, compared with the red wine concentrate ([Table])) that has not been treated with bacteria, the red wine concentrate (which is more than the side, the free radical training ability), and the reduction Reducing Power is higher. The present invention has been described above with reference to the preferred embodiments of the present invention, and is not intended to limit the scope of the present invention to those skilled in the art. Various equivalent variations can be immediately considered within the spirit of the invention. Therefore, the general statement of the invention: 12 201134941 The scope of the spirit. Equivalent changes or modifications should be included in the patent application of the present invention.

® 1顯流程圖。圖2顯塊圖。示先前技術的製造示本發明的製造紅紅葡萄酒的蒸餾式製造方法的葡萄酒濃縮液的製造裝置的方【主要元件符號說明】 1急速冷凍室 2解凍室 3分離槽 4管路 5連續式離心器 6分離槽 7儲藏槽 8矽藻土篩檢程式 9降膜式強制迴圈式濃縮機 ⑴反應槽 11管路篩檢程式 U包裝機 S10-S60 步驟® 1 display flow chart. Figure 2 shows the block diagram. The manufacturing method of the prior art is shown in the apparatus for manufacturing a wine concentrate for producing a red wine of the present invention. [Main component symbol description] 1 rapid freezing compartment 2 defrosting compartment 3 separation tank 4 pipeline 5 continuous centrifugation Separator 7 Separation tank 7 Storage tank 8 Algae soil screening program 9 Falling film forced circulation type thickener (1) Reaction tank 11 Pipeline screening program U packaging machine S10-S60 Step

Claims

201134941 七、申請專利範圍： 1. 一種紅葡萄酒濃縮液組成物，其特徵為，對於全體100重量百分比，在重量百分比為紅葡萄酒濃縮液98〜98. 9中，為了增加濃縮液中多盼的含量，加入重量百分比為0. 7〜1. 2的纖維素酶，重量百分比為0. 3〜0. 8的果膠酶，重量百分比為 0. 09〜0. 3的丹丁酶進行混合處理。201134941 VII, the scope of the patent application: 1. A red wine concentrate composition, characterized in that, for the whole 100% by weight, in the weight percentage of red wine concentrate 98~98. 9, in order to increase the hope in the concentrate The content of the cellulase, the weight percentage of 0. 3~0. 8 pectinase, the weight percentage of 0. 09~0. 3 of the Dandinase for mixing treatment .