WO2012153938A2 - Extrait de sept baies et son procédé de préparation - Google Patents

Extrait de sept baies et son procédé de préparation Download PDF

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Publication number
WO2012153938A2
WO2012153938A2 PCT/KR2012/003430 KR2012003430W WO2012153938A2 WO 2012153938 A2 WO2012153938 A2 WO 2012153938A2 KR 2012003430 W KR2012003430 W KR 2012003430W WO 2012153938 A2 WO2012153938 A2 WO 2012153938A2
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WO
WIPO (PCT)
Prior art keywords
concentrate
extract
berry
mixing
blueberry
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Application number
PCT/KR2012/003430
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English (en)
Korean (ko)
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WO2012153938A3 (fr
Inventor
한현정
Original Assignee
Han Hyun Jung
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Publication date
Application filed by Han Hyun Jung filed Critical Han Hyun Jung
Publication of WO2012153938A2 publication Critical patent/WO2012153938A2/fr
Publication of WO2012153938A3 publication Critical patent/WO2012153938A3/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
    • 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
    • A23L2/08—Concentrating or drying 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
    • 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
    • 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 concentrate and a method for preparing the same, and more particularly, to a seven-berry concentrate and a method for preparing the same, by mixing and ripening various kinds of berry (berry) concentrates to improve antioxidant effects and at the same time improve sensory properties. It is about.
  • Vitamin C, vitamin E, and ⁇ -carotene have antioxidant properties and are called antioxidant vitamins.
  • Berry fruits such as fruit ripens, almost the cells of the pulp (medium and inner rind) inside the rind, and the berry, which contains a large amount of juice, softens It is rich in content and has a good balance between sour and sweet. It is mostly used for food. It is used as a raw material for jelly, ice cream, and liquor.
  • Berries have different ingredients depending on their type, but they are generally rich in organic acid, sour and sugary, and polyphenols such as vitamin C, quercetin, caffeic acid, and ferulic acid. Contains various antioxidants such as flavonols.
  • the polyphenol material has an action of preventing oxidation, that is, an antioxidant function.
  • an antioxidant function is expected to contribute to maintaining health and preventing diseases by acting as an antioxidant in vivo.
  • polyphenols act to lower the level of cholesterol in the blood because it prevents the absorption of cholesterol into the digestive tract.
  • dyes of berry are polyphenol compounds.
  • Polyphenol material is a substance in which one of the hydrogens in the benzene ring (C6H6) is substituted with hydroxyl group (OH) .
  • Phenol is a polyphenol, or 'polyhydric phenol'. do. Compounds having such a structure exist mainly in nature.
  • Phenolic compounds derived from natural products and their oxides are constituents that contribute to the color and taste of foods and beverages using natural products. Recently, various physiological activities such as antioxidant, antimutation, anticancer and antihypertensive effects have been revealed. (Cliffe et al., J Agric. Food Chem., 42 (8), 1824-1828, (1994), Cook and Samman, Nutr. Biochem., 7, 66-76 (1996), Bocco et al., J Agric Food Chem., 46 (6), 2123-2129 (1998)).
  • berry fruit has a disadvantage that the storage period is very short due to softness and high moisture content and softening, deterioration, and mold generation.
  • the berries are easily damaged due to the weak tissue structure of the skin, such as harvesting, transport, etc. may be quickly deteriorated due to compression and decay.
  • berries are provided by processing in the form of a concentrate or jam (Jam) for easy storage.
  • the method of processing the berry in the form of jam is usually used to add a sugar of a single species of berry type by evaporating the water while heating and stirring to concentrate.
  • a sugar of a single species of berry type by evaporating the water while heating and stirring to concentrate.
  • a coagulant such as pectin for the coagulation effect
  • a food additive such as citric acid
  • Korean Patent Office Publication No. 2010-3888 (published Jan. 12, 2101) proposed to solve the above problems is a "strawberry ⁇ manufacturing method" made of natural raw materials to reduce the harm caused by artificial food additives harmful to the human body Is starting.
  • the above-mentioned Patent Publication No. 2010-3888 is a kind of jam processed berries of a kind of berries, there is still a problem in that the efficacy and sensory characteristics of the product is inevitably limited.
  • the problem to be solved by the present invention is to provide a seven-berry concentrated liquid and a method for producing the same through the mixing of the seven kinds of berries, premixing step, the first ripening step, the main mixing step and the second ripening step have.
  • Another problem to be solved by the present invention is to provide a seven berry concentrate and a method for producing the same that can maximize the antioxidant effect by undergoing a aging process to optimize the properties of each raw material.
  • Another problem to be solved by the present invention is to provide a seven-berry concentrate and a method for manufacturing the same to improve the preservation and sensory characteristics showing the sweetness and fragrance and sweetness to meet consumer's preference.
  • the first concentrate is contained in 30 to 33% by weight relative to the total weight of the concentrate
  • the second concentrate may be included in 67 to 70% by weight relative to the total weight of the concentrate.
  • a first step of making a first concentrate by mixing acaiberry concentrate, Strawberry concentrate, Cranberry concentrate, Rasberry concentrate;
  • a fourth step of secondary aging of the mixed concentrate of the first concentrate and the second concentrate for a predetermined time in a low temperature environment Is implemented via:
  • the first and second maturation performed in the second step and the fourth step may be aged for 48 to 72 hours in a low temperature environment of 0 °C ⁇ 4 °C.
  • the mixed concentrate of the first concentrate and the second concentrate may be prepared to have a sugar content of 60 ⁇ 62 brix.
  • the seven berry concentrate and the preparation method according to the present invention has the effect of maximizing the antioxidant effect by going through the mixing step suitable for the characteristics of each raw material and the aging step over the first and second stages.
  • FIG. 1 is a block diagram illustrating a manufacturing process of a seven berry concentrate according to the present invention.
  • Seven berry concentrate of the present invention comprises a first concentrate and a second concentrate.
  • the first concentrate comprises Acaiberry concentrate, Strawberry concentrate, Cranberry concentrate, Rasberry concentrate.
  • Acaiberry is a fruit that grows on top of palm trees in the Amazon rainforest in northern Brazil, about 80-90% of the acai berry is a seed, and the remaining 10-20% is made of pulp. These acaiberries are fresh, full of amino acids in form of protein, healthy fats, essential vitamins and essential minerals, and anthocyanins (blueberry 6) 33 times compared to pears, purple grapes or red wine).
  • Strawberry is a fruit containing a large amount of juice, the main components are moisture, protein, carbohydrates, calcium, iron, vitamin C, quercetin (quercetin), caffeic acid (ferric acid), ferulic acid It contains polyphenols such as ferulic acid and various antioxidants such as flavonols.
  • the cranberry is a fruit of plants growing on the ground among the Rhododendron Vaccinium plants, which have a sour taste and are antioxidants of polyphenols, that is, organic acids, anthocyanins, procyanidins, and queens. Contains polyphenols such as acids.
  • the raspberry is a kind of raspberry originating in North America in the North, a number of micronucleus fruits, such as strawberries, dense around the fruit fruit (red), red, yellow, black, there is a seed, Because of the large amount of omega-3 unsaturated fatty acids, as in nuts, it contains a lot of vitamins, minerals, phytoestrogens.
  • the acai berry (Strawberry), cranberry (Cranberry), raspberry (Rasberry) is prepared as a concentrated concentrate concentrated in its natural state without additional additives are added as a component of the first concentrate, such
  • the method for preparing each raw material as a concentrate may be applied after washing the raw material, grinding, juice, and concentrating using a concentrator.
  • the juice process may be selectively used to correspond to the characteristics of the raw materials such as a crusher, a compress, a juicer, and the concentration process may be any one that can be used commonly, such as a vacuum condenser, vacuum condenser.
  • the juice process may be further performed through a filter or filter.
  • the acai berry concentrate has a sugar content of 3 to 5 Brix
  • the strawberry berries have a sugar content of 45 to 55 Brix
  • the cranberry concentrate has a sugar content of 45 to 55 Brix.
  • the Rasberry concentrate is a sugar of 60 ⁇ 70 Brix (Brix) it is preferable to apply the raw material of the state of the sugar control in the concentration process as the raw material of the first concentrate.
  • the first concentrate is preferably added in an amount of 30 to 33 wt% based on the total weight of the Seven Berry Concentrate, and in this case, the Acaiberry concentrate: Strawberry concentrate: Cranberry concentrate: It is preferable to apply a ratio of about 11% by weight: 33% by weight: 26% by weight: about 30% by weight of the raspberry concentrate. In this way, the ratio of each concentrate constituting the first concentrate is considering the intrinsic components and sugars of the raw material of each concentrate.
  • the second concentrate includes a blackcurrant concentrate, a blackberry concentrate, and a blueberry concentrate.
  • the blackcurrant is a fruit produced in New Zealand and is called blackcurrant or red currant depending on the color of the fruit. These fruits of blackcurrant are succulent and have a strong sour taste. They contain about four times more vitamin C than oranges, and the antioxidant content of anthocyanins and polyphenols is much higher than that of other fruits. Seeds contain healthy ingredients that help improve cholesterol and blood circulation.
  • the blackberry (Blackberry) is widely distributed in Asia, Europe, Africa, America and there are many kinds, the fruit has a moderate sweetness and sour taste.
  • a blackberry (Blackberry) is composed of carbohydrates, organic acids, vitamins, pigments, and the like similar to other species of raspberry.
  • Carbohydrates include glucose (43%), fructose (8%), sucrose (6.5%), pectin, tannins, gianidine chloride, acetoin, beta-nonone, benzaldehyde, mucus, tterpene glycosides, and organic acids include lemon acid, malic acid, Grape acid, salicylic acid, capronic acid, formic acid, and ascorbic acid.
  • Vitamin C is an antioxidant and the pigment component is found to contain carotene, polyphenol, anthocyanin, cyanine chloride and the like.
  • the blueberry is a shrub of North America belonging to the family Rhododendron (- ⁇ Ericaceae), the fruit of sweet taste is rich in vitamin C and iron (Fe), and contains antioxidants such as organic acids and anthocyanins.
  • blueberries (Blueberry) is known to have the effect of inhibiting vision improvement, retinal degeneration and cataract prevention effect, blood cholesterol and blood sugar reduction effect, bone mineral density reduction. Blueberry also has anticancer effects (Seeram NP, Adams LS, Zhang Y, Lee R, Sand D, Scheuller HS, Heber D.
  • the blackcurrant (Blackcurrant), Blackberry (Blackberry), Blueberry (Blueberry) is prepared as a concentrated concentrate concentrated in its natural state without any additional additives are added as a component of the second concentrate, the manufacturing method of the concentrate The same method as the above components of the first concentrate is applied.
  • the blackcurrant concentrate, the blackberry concentrate and the blueberry are applied to the sugar concentration of 60 ⁇ 70 Brix (Brix) as the raw material of the second concentrate in the state of sugar control in the concentration process
  • the blueberry concentrate is more preferably applied to adjust the sugar content of about 70 Brix (Brix).
  • the second concentrate is preferably added in an amount of 67 to 70% by weight based on the total weight of the Seven Berry Concentrate, and in this case, the blackcurrant concentrate: Blackberry concentrate on the total weight% of the second concentrate : It is preferable to apply the ratio of about 32% by weight: 38% by weight: about 30% by weight of the blueberry concentrate. As such, the ratio of each concentrate constituting the second concentrate takes into consideration the intrinsic components and sugars of the raw materials of each concentrate.
  • the mixing process of the first concentrate and the second concentrate includes a pre-mixing step and a main mixing step.
  • acaiberry concentrate, Strawberry concentrate, Cranberry concentrate, and Rasberry concentrate are mixed to make a first concentrate.
  • This first step is a pre-mixing step, in which concentrated solutions made of raw materials having good taste, aroma and flavor are mixed through sufficient stirring.
  • the first concentrate is first aged for a predetermined time in a low temperature environment.
  • the first concentrate has improved storage and functionality.
  • the primary aging ripens the first concentrate for 48 to 72 hours in a low temperature environment of 0 ° C to 4 ° C.
  • a second concentrate including blackcurrant concentrate, blackberry concentrate, and blueberry concentrate is mixed with the first concentrate.
  • This third step is the main mixing step, where each raw material of the second concentrate is optimally grown, such as Blackcurrant from New Zealand, Blackberry from Chile, and Blueberry ( Blueberry) is selected from cultivated at the optimum planting, such as North America, prepared as a concentrate and mixed with the first concentrate.
  • the mixing process of the first concentrate and the second concentrate is a black concentrate (Blackcurrant), Blackberry (Blackberry), Blueberry (Blueberry) concentrate by mixing the components of the second concentrate after making the second concentrate
  • the mixture can be mixed with one concentrate through sufficient stirring.
  • the first concentrate can be mixed by sequentially adding and stirring blackcurrant concentrate, blackberry concentrate, and blueberry concentrate. have.
  • the mixed solution of the first and second concentrates is second aged.
  • This secondary aging matures the mixture of the first concentrate and the second concentrate for 48-72 hours in a low temperature environment of 0 °C ⁇ 4 °C.
  • the secondary aging is preferably, the temperature range (0 °C ⁇ 4 °C) applied to the low temperature environment is preferably aged for a small time in a relatively high temperature environment with respect to the primary aging.
  • the seven berry concentrate prepared through the mixing process as described above is commercialized through a sterilization process for sterilizing at a temperature of 85 ° C. or higher for 30 minutes and a process of filtering the sterilized concentrate (100 mesh passing).
  • the seven berry concentrate prepared by the above-described manufacturing method first stabilizes the first concentrate and then second matures the mixed concentrate of the first and second concentrates. Combination will be able to stabilize the taste.
  • the Seven Berry Concentrate is a pre-mixing, main-mixing, pre-mixing, and pre-mixing process. After the second aging step, the condition of each raw material can be equalized to create a new taste that can satisfy consumers' preferences.
  • the seven berry concentrate of the present invention can obtain a concentrate having a sugar content of 60 ⁇ 65 Brix (Brix) by mixing seven berries having a variety of sugars, the sugar content of 60 ⁇ 65 Brix (Brix) at room temperature It is possible to store the effect of improving the storage and accordingly has the effect that the user can use conveniently. The storage effect at this time can be obtained by stabilizing the conditions of the seven berries through the first and second ripening process.
  • a seven berry concentrate was prepared in the same manner as in Example 1, except that the first concentrate was mixed at 31.5 wt% based on the total weight% of the concentrate, the second concentrate was mixed at 68.5 wt%, based on the total weight% of the concentrate, and the sugar content was 61 (Brix). 7berry concentrate was prepared.
  • a seven berry concentrate was prepared in the same manner as in Example 1, except that the first concentrate was mixed in an amount of 33 wt% based on the total weight% of the concentrate, the second concentrate was 67 wt%, based on the total weight% of the concentrate, and the sugar content was 62 (Brix). 7berry concentrate was prepared.
  • the sensory test was carried out using the seven berry concentrate of the present invention prepared in Examples 1, 2 and 3 and strawberry jam sold on the market as a comparative example. These sensory tests were assessed using 9-point ratings by dividing taste, aroma, and preference. A total of 40 men and women were selected for each age group from 10 to 40 years of age.
  • the seven berry concentrate of the present invention was evaluated to have better taste and flavor than the existing strawberry jam taste better.
  • the concentrate of Example 2 is particularly excellent in flavor. This was measured even better in the degree of preference, and was found to be significantly higher in comparison with the comparative example.
  • the seven berry concentrate of the present invention can maximize the antioxidant effect through the pre-mixing (main pre-mixing), the main mixing (Main-mixing) and the aging step of 1, 2, which is an antioxidant anthocyanin content
  • the anthocyanin content was 200 mg of Blueberry concentrate, Red grape concentrate 120 mg, Cranberry concentrate 60 mg, Strawberry concentrate 45 mg, under the same weight percent. Raspberry concentrate 40mg and raisins 15mg, while Sevenberry was found to contain 204.51mg.
  • Sevenberry concentrate and Blueberry concentrate contain 204.51mg and 200mg of anthocyanin, respectively, but the sale of Sevenberry concentrate and Blueberry concentrate In terms of price, considering that Sevenberry concentrate is cheaper than Blueberry, Sevenberry concentrate has high anthocyanin ratio.
  • the seven berry concentrate of the present invention has a taste, fragrance, taste and brixity that is easy to store with respect to individual berry concentrates, and thus can easily satisfy the consumer's taste in sensory characteristics.
  • it can give consumers convenience of use due to easy storage.
  • the present invention has the effect that can contribute to the health of the consumer by maximizing the antioxidant effect of each raw material through the aging step over the first and second stages.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention concerne un extrait de sept baies et son procédé de préparation. Ledit extrait de sept baies est obtenu en mélangeant un premier extrait et un second extrait, puis en laissant vieillir le mélange obtenu, le premier extrait étant préparé en mélangeant de l'extrait de baies d'açaï, de l'extrait de fraise, de l'extrait de cranberry et de l'extrait de framboise, puis en laissant vieillir le tout, le second extrait étant préparé en mélangeant de l'extrait de cassis, de l'extrait de mûre et de l'extrait de myrtille. Le procédé de préparation dudit extrait de sept baies comprend, plus précisément, les étapes consistant à préparer le premier extrait en mélangeant l'extrait de baie d'açaï, l'extrait de fraise, l'extrait de cranberry et l'extrait de framboise ; à laisser, dans un premier temps, vieillir ledit extrait pendant un certain temps à basse température ; à mélanger, avec ledit premier extrait, un second extrait contenant de l'extrait de cassis, de l'extrait de mûre et de l'extrait de myrtille ; et, dans un deuxième temps, à laisser vieillir le mélange d'extraits associant les premier et second extraits pendant un certain temps à basse température.
PCT/KR2012/003430 2011-05-06 2012-05-02 Extrait de sept baies et son procédé de préparation WO2012153938A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020110042861A KR101059248B1 (ko) 2011-05-06 2011-05-06 세븐베리 농축액 및 그 제조방법
KR10-2011-0042861 2011-05-06

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WO2012153938A2 true WO2012153938A2 (fr) 2012-11-15
WO2012153938A3 WO2012153938A3 (fr) 2013-03-21

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111406931A (zh) * 2020-05-07 2020-07-14 辽宁省果树科学研究所 一种黑果腺肋花楸复合酵素及其制备方法

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KR20160116664A (ko) 2015-03-31 2016-10-10 농업회사법인 주식회사 생생초 세븐베리 농축액을 활용한 발효식초 제조방법 및 세븐베리 발효식초를 함유하는 음료베이스 조성물
KR20180076262A (ko) * 2016-12-27 2018-07-05 최갑성 블랙커런트 발효원액
CN107373484B (zh) * 2017-07-12 2021-06-15 国珍健康科技（北京）有限公司 一种具有消炎作用的蔓越莓组合物及其制备方法与应用
KR102435548B1 (ko) * 2022-05-31 2022-08-26 (주)에이피테크놀로지 액상스틱형 에너지 스포츠 음료

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111406931A (zh) * 2020-05-07 2020-07-14 辽宁省果树科学研究所 一种黑果腺肋花楸复合酵素及其制备方法

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KR101059248B1 (ko) 2011-08-25

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