A method of extracting dietary fiber of unsweetened dried radish and dried radish dried fiber extracted by the above method

Abstract

The present invention relates to a method for extracting dietary fiber from dried radish greens and to the dietary fiber from dried radish greens extracted by said method, comprising: a radish green washing step of collecting and thoroughly washing radish greens obtained as an agricultural byproduct; a radish green drying step of drying and storing the radish greens obtained from the radish green washing step in natural light or in the shade; a radish green grinding step of grinding the radish greens dried in the radish green drying step to 100 mesh using a grinder; a radish green fermentation step of adding fermentation enzymes of cellulase and hemicellulase, collected from leaf litter or cultured in-house, to the radish green powder ground in the radish green grinding step and fermenting them; a radish green extraction step of extracting a liquid from the fermented radish greens obtained through the radish green fermentation step; a radish green filtration step of extracting the liquid obtained through the radish green extraction step using a filtration device in a vacuum state; and, during the concentration process of the liquid extracted through the radish green filtration step, removing the characteristic odor of dried radish greens and 95% insoluble dietary fiber The present invention is characterized by comprising a radish greens concentration step for extracting the above liquid, and a liquid packaging step in which the liquid extracted through the radish greens concentration step is automatically packaged in a packaging container, cooled / dried after instantaneous sterilization, and stored at room temperature. According to the present invention, the radish greens are converted into monosaccharides through an enzymatic decomposition process, and the active ingredients of the radish greens are preserved and extracted to the maximum extent by a vacuum low-temperature extraction and concentration method, thereby having the effect of removing odors.

Description

Technology Field

[0001] The present invention relates to a method for extracting dietary fiber from dried radish greens and to the dietary fiber from dried radish greens extracted by said method. More specifically, the invention relates to a method for extracting dietary fiber from dried radish greens that converts the dried radish greens into monosaccharides through an enzymatic decomposition process, and to the dietary fiber from dried radish greens extracted by said method, which preserves and extracts the active ingredients of the dried radish greens to the maximum extent and removes odors by a vacuum low-temperature extraction and concentration method. Background Technology

[0002] Dietary fiber is an important nutrient for herbivores, but for humans, it has long been considered a non-nutrient. However, since Burkitt (1971) proposed the dietary fiber hypothesis, it has been receiving attention as an energy source involving intestinal fermentation, along with various health benefits. Here, the dietary fiber is a structural residue of plant cell membranes that is not acted upon by human digestive enzymes, and it contains indigestible polysaccharides within plant cells, such as the sum of cellulose, hemicellulose, and lignin. In particular, if an average adult consumes about 20 to 35g of dietary fiber per day, it is possible to prevent conditions such as diverticulosis, and if they consume 50 to 60g, it is possible to prevent diabetes. Meanwhile, with industrial development and economic growth, as the traditional diet centered on vegetables has shifted to a Western diet centered on meat, the intake of protein and fat calories has increased, while the intake of vegetables has tended to decrease. Such dietary imbalances are the cause of increased obesity and indigestion, and various methods are being proposed to treat or prevent them, among which dietary therapy is being highlighted. The problem to be solved

[0003] The present invention was devised to solve the above-mentioned problems, and aims to eliminate odors by converting dried radish greens into monosaccharides through an enzymatic decomposition process, thereby preserving and extracting the active ingredients of the dried radish greens to the maximum extent using a vacuum low-temperature extraction and concentration method. Furthermore, the invention aims to enable the extracted liquid to be filtered, concentrated, sterilized, and packaged as a liquid to be used as a raw material for functional dietary fiber health beverages and other health foods, as well as freeze-dried and packaged as a powder to be used as a raw material for various functional dietary fiber products. means of solving the problem

[0004] To achieve the above objectives, the method comprises: a radish green washing step in which radish greens obtained as agricultural by-products are collected and thoroughly washed; a radish green drying step in which the radish greens obtained from the washing step are dried in natural light or in the shade and stored; a radish green grinding step in which the radish greens dried in the drying step are ground to 100 mesh using a grinder; a radish green fermentation step in which fermentation enzymes of cellulase and hemicellulase, collected from leaf litter or self-cultured, are added to the radish green powder ground in the grinding step and fermented; a radish green extraction step in which a liquid is extracted from the fermented radish greens obtained through the fermentation step; a radish green filtration step in which the liquid extracted through the radish green extraction step is extracted using a filtration device under a vacuum; a radish green concentration step in which the unique odor of dried radish greens is removed and a liquid containing 95% or more insoluble dietary fiber is extracted during the concentration process of the liquid extracted through the radish green filtration step; and the liquid extracted through the radish green concentration step. It is characterized by comprising a liquid packaging step in which the product is automatically packaged in a packaging container, subjected to instantaneous sterilization, cooled / dried, and stored at room temperature. In addition, the method is characterized by comprising: a radish green washing step of collecting and thoroughly washing radish greens obtained as agricultural by-products; a radish green drying step of drying and storing the radish greens obtained from the radish green washing step in natural light or in the shade; a radish green grinding step of grinding the radish greens dried in the radish green drying step to 100 mesh using a grinder; a radish green fermentation step of adding fermentation enzymes of cellulase and hemicellulase, collected from leaf litter or self-cultured, to the radish green powder ground in the radish green grinding step and fermenting them; a radish green extraction step of extracting a liquid from the fermented radish greens obtained through the radish green fermentation step; a radish green filtration step of extracting the liquid obtained through the radish green extraction step using a filtration device in a vacuum state; a radish green freeze-drying step of freeze-drying the liquid obtained through the radish green filtration step; and a radish green powder packaging step of forming the liquid formed through the radish green freeze-drying step into powder and packaging the powder. does. Effects of the invention

[0005] According to the present invention, the active ingredients of dried radish greens can be preserved and extracted to the maximum extent by converting them into monosaccharides through an enzymatic decomposition process, followed by vacuum low-temperature extraction and concentration, thereby effectively removing odors. In addition, the extracted liquid can be filtered, concentrated, sterilized, and packaged as a liquid to be used as a raw material for functional dietary fiber health drinks and other health foods, and can also be freeze-dried and packaged as a powder to be used as a raw material for various functional dietary fiber products. Brief explanation of the drawing

[0006] FIG. 1 is a sequence diagram showing a method for extracting dietary fiber from dried radish greens according to the present invention. FIG. 2 is a sequence diagram showing another embodiment of the method for extracting dietary fiber from dried radish greens according to the present invention. Specific details for implementing the invention

[0007] Hereinafter, the configuration of the present invention will be described with reference to the attached drawings. FIG. 1 is a sequence diagram showing a method for extracting dietary fiber from dried radish greens according to the present invention, and FIG. 2 is a sequence diagram showing another embodiment of the method for extracting dietary fiber from dried radish greens according to the present invention. First, the radish greens applied in the present invention refer to the upper part of the radish root, which is referred to as one of the three major vegetables along with napa cabbage and chili peppers. In Korea, dried green radish greens are traditionally used as an ingredient for various side dishes. Radishes contain a large amount of Vitamin C, serving as a source of vitamins during the winter. Furthermore, the roots contain an enzyme called diastase, which plays a role in promoting digestion. Radishes are used in various ways, such as in kimchi, cubed radish kimchi, dried radish strips, and pickled radish, and their seeds are also used medicinally as an expectorant and stomach tonic. Next, the method for extracting dietary fiber from dried radish greens (S100) according to the present invention is formed by sequentially passing through a radish green washing step (S110), a radish green drying step (S120), a radish green grinding step (S130), a radish green fermentation step (S140), a radish green extraction step (S150), a radish green filtration step (S160), a radish green concentration step (S170), and a liquid packaging step (S180). First, the radish green washing step (S110) is a step of collecting the radish greens remaining after processing the radish and washing them thoroughly to remove soil or foreign substances attached to the radish greens using tap water or purified water. Second, the radish green drying step (S120) is a step of drying the radish greens, which have been washed thoroughly through the radish green washing step (S110), in natural light or in the shade and then storing them. At this time, the radish greens are dried for about 2 to 15 days depending on the season and temperature, and the process is carried out until the moisture content of the radish greens reaches a maximum of 30% to prevent the radish greens from changing color and spoiling easily during storage. Thirdly, the radish greens grinding step (S130) is a step in which the radish greens dried in the radish greens drying step (S120) are ground using a grinder, and the radish greens are ground to 100 mesh or less using a grinder.Fourth, the radish green fermentation step (S140) is a step of fermenting the radish green powder by adding fermentation enzymes of cellulase and hemicellulase, collected from leaf litter or cultured in-house, to the radish green powder crushed in the radish green crushing step (S130). Fifth, the radish green extraction step (S150) is,

[0008] This is a step of extracting a liquid from the fermented radish greens obtained through the above radish greens fermentation step (S140). At this time, the fermented radish greens obtained through the above radish greens fermentation step are fermented for at least 30 hours at a temperature of 33℃ to 43℃. Sixth, the above radish greens filtration step (S160) is a step of extracting the liquid obtained through the above radish greens extraction step (S150) using a filtration device under a vacuum state. At this time, the extract is allowed to extract the liquid by vacuuming, boiling in a water bath, and heating for at least 60 hours under conditions of 60℃ (-0.1 / cmhg). Seventh, the above radish greens concentration step (S170) is a step of removing the unique odor of dried radish greens and extracting a liquid containing 95% or more of insoluble dietary fiber during the concentration process of the liquid obtained through the above radish greens filtration step (S160). The eighth liquid packaging step (S180) involves automatically packaging the liquid extracted through the radish greens concentration step (S170) into a packaging container, performing instantaneous sterilization, and then cooling / drying it to room temperature.

[0009] This is a storage step. Furthermore, a method for extracting dietary fiber from dried radish greens (S200), which is another embodiment according to the present invention, is formed by sequentially passing through a radish green washing step (S210), a radish green drying step (S220), a radish green grinding step (S230), a radish green fermentation step (S240), a radish green extraction step (S250), a radish green filtration step (S260), a radish green freeze-drying step (S270), and a radish green powder packaging step (S280). First, the radish green washing step (S210) involves collecting the radish greens remaining after processing the radish and crushing the radish greens to remove soil or foreign substances attached to them using tap water or purified water.

[0010] This is the step of washing thoroughly. Secondly, the radish green drying step (S220) is a step in which the radish greens, which have been thoroughly washed through the radish green washing step (S210), are dried in natural light or in the shade and then stored. At this time, the radish greens are dried for about 2 to 15 days depending on the season and temperature, and the process is carried out until the moisture content of the radish greens reaches a maximum of 30% to prevent discoloration and spoilage during storage. Thirdly, the radish green grinding step (S230) is a step in which the radish greens dried in the radish green drying step (S220) are ground using a grinder, and the radish greens are ground to a size of 100 mesh or less using the grinder. Fourthly, the radish green fermentation step (S240) involves adding cellulase and hemicells, collected from leaf litter or self-cultured, to the radish green powder ground in the radish green grinding step (S230).

[0011] This is a step of fermenting radish green powder by adding the fermentation enzyme of Luase. Fifth, the radish green extraction step (S250) is a step of extracting a liquid from the fermented radish green product obtained through the radish green fermentation step (S240). At this time, the fermented radish green product of the radish green fermentation step is fermented for at least 30 hours at a temperature of 33℃ to 43℃. Sixth, the radish green filtration step (S260) is a step of extracting the liquid obtained through the radish green extraction step (S250) using a filtration device under vacuum conditions. At this time, the extract is allowed to extract a liquid by vacuuming, boiling in a water bath, and heating for at least 60 hours under conditions of 60℃ (-0.1 / cmhg). The radish green freeze-drying step (S270) is a step of freeze-drying the radish greens to obtain a dried product by freezing the extracted liquid and removing moisture by sublimating the ice through reduced pressure. The above radish green powder packaging step (S280) is a step of forming the liquid formed through the above radish green freeze-drying step (S270) into powder and then packaging the powder. The present invention will be explained in more detail below through examples. These examples are solely for the purpose of explaining the present invention, and it will be obvious to those skilled in the art that the scope of the present invention is not limited by these examples.

[0012] < Example 1 >

[0013] 1. Collect 3 kg of radish greens obtained as an agricultural byproduct and wash them thoroughly.

[0014] 2. Naturally dry the above radish greens for 10 days in a well-ventilated place away from direct sunlight.

[0015] 3. Grind the dried radish greens to 100 mesh using a grinder.

[0016] 4. Fermentation enzymes of cellulase and hemicellulase are added to the above-mentioned crushed radish greens powder.

[0017] 5. The above fermented radish greens are fermented at a temperature of 33℃ to 43℃ for at least 30 hours to extract the liquid.

[0018] 6. The liquid extracted from the above fermented radish greens is heated under vacuum, water bath, and at least 60 hours at 60℃ (-0.1 / cmhg) to extract the liquid, and then filtered.

[0019] 7. During the concentration process of the extracted liquid, the unique odor of dried radish greens is removed, and a liquid containing 95% or more insoluble dietary fiber is extracted.

[0020] < Example 2 >

[0021] 1. Collect 3 kg of radish greens obtained as an agricultural byproduct and wash them thoroughly.

[0022] 2. Naturally dry the above radish greens for 10 days in a well-ventilated place away from direct sunlight.

[0023] 3. Grind the dried radish greens to 100 mesh using a grinder.

[0024] 4. Fermentation enzymes of cellulase and hemicellulase are added to the above-mentioned crushed radish greens powder.

[0025] 5. The above fermented radish greens are fermented at a temperature of 33℃ to 43℃ for at least 30 hours to extract the liquid.

[0026] 6. The liquid extracted from the above fermented radish greens is heated under vacuum, water bath, and at least 60 hours at 60℃ (-0.1 / cmhg) to extract the liquid, and then filtered.

[0027] 7. The extracted liquid is frozen and the ice is sublimated by reducing the pressure to remove moisture, thereby obtaining a dried product through freeze-drying.

[0028] The acidity, pH, number of lactic acid bacteria, coliform bacteria, and dietary fiber content of the lactic acid bacteria-fermented meat obtained through the above-described example were measured, and a sensory evaluation using a 10-scale method was conducted with 50 sensory evaluators.

[0029]

[0030]

[0031] Category: 10 : Very good, 8 : Good, 6 : Average, 4 : Bad, 2 : Very bad. Explanation of the symbols

[0032] S100: Radish greens washing stage, S120: Radish greens drying stage, S130 : Radish greens grinding stage, S140: Radish green fermentation step, S150: Radish green extraction step, S160: Radish green filtration step, S170: Radish greens concentration step, S180: Liquid packaging step.

Claims

Claim 1 A radish green washing step (S110) for collecting and thoroughly washing radish greens obtained as agricultural by-products; a radish green drying step (S120) for drying and storing the radish greens obtained in the radish green washing step (S110) in natural light or in the shade; a radish green grinding step (S130) for grinding the radish greens dried in the radish green drying step (S120) to 100 mesh using a grinder; a radish green fermentation step (S140) for adding fermentation enzymes of cellulase and hemicellulase, collected from leaf litter or self-cultured, to the radish green powder ground in the radish green grinding step (S130) and fermenting them; a radish green extraction step (S150) for extracting a liquid from the fermented radish greens obtained through the radish green fermentation step (S140); and a radish green filtration step for extracting the liquid obtained through the radish green extraction step (S150) using a filtration device in a vacuum state. A method for extracting dietary fiber from dried radish greens, characterized by comprising: (S160); a dried radish green concentration step (S170) in which the unique odor of dried radish greens is removed and a liquid containing 95% or more of insoluble dietary fiber is extracted during the concentration process of the liquid extracted through the dried radish green filtration step (S160); and a liquid packaging step (S180) in which the liquid extracted through the dried radish green concentration step (S170) is automatically packaged into a packaging container, cooled / dried after instantaneous sterilization, and stored at room temperature. Claim 2 A radish green washing step (S210) for collecting and thoroughly washing radish greens obtained as agricultural by-products; a radish green drying step (S220) for drying and storing the radish greens obtained in the radish green washing step (S210) in natural light or in the shade; a radish green grinding step (S230) for grinding the radish greens dried in the radish green drying step (S220) to 100 mesh using a grinder; a radish green fermentation step (S240) for adding fermentation enzymes of cellulase and hemicellulase, collected from leaf litter or self-cultured, to the radish green powder ground in the radish green grinding step (S230) and fermenting them; a radish green extraction step (S250) for extracting a liquid from the fermented radish greens obtained through the radish green fermentation step (S240); and a radish green filtration step for extracting the liquid obtained through the radish green extraction step (S250) using a filtration device in a vacuum state. A method for extracting dietary fiber from dried radish greens, characterized by comprising (S260), a radish green freeze-drying step (S270) for freeze-drying the liquid extracted through the radish green filtration step (S260), and a radish green powder packaging step (S280) for forming the liquid formed through the radish green freeze-drying step (S270) into powder and then packaging the powder. Claim 3 A method for extracting dietary fiber from dried radish greens according to claim 1 or 2, characterized in that the fermented product of the radish green fermentation step is fermented at a temperature of 33℃ to 43℃ for at least 30 hours, and the extract of the radish green extraction step is heated under vacuum, water bath, or heat for at least 60 hours at 60℃ (-0.1 / cmhg) to extract a liquid phase. Claim 4 Radish greens dietary fiber characterized by being produced by the method according to any one of claims 1 to 3

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