Ciron juice and method of preparing therefor

Abstract

The present invention relates to yuzu juice and a method for manufacturing the same. Specifically, the invention relates to a method for manufacturing yuzu juice containing yuzu seed extract and the yuzu juice produced by the same, comprising the steps of: washing yuzu without removing the seeds and cutting it into a certain size; aging the cut yuzu at 38 to 42°C for 30 minutes to 1 hour; placing the aged yuzu into a juicer to extract juice and filter it; mixing sugar and yuzu fruit juice with the yuzu extract; and sterilizing the mixture. Compared to conventional yuzu juice, the yuzu juice according to the present invention has a higher content of B vitamins and vitamin C, increased total polyphenol and total flavonoid content, and excellent antioxidant efficacy. Furthermore, the yuzu juice according to the present invention has excellent taste and aroma, and its overall palatability is very high as the sweetness increases while the sourness decreases.

Description

Technology Field

[0001] The present invention relates to yuzu juice and a method for producing the same. Specifically, it relates to yuzu juice produced from yuzu fruit without removing the seeds, which has increased vitamin, total polyphenol, and total flavonoid content, excellent antioxidant capacity, and excellent sensory properties, and a method for producing the same. Background Technology

[0002] Yuja, a type of citrus fruit ( Citrus junos Sieb. ex TANAKA) is an alkaline fruit rich in vitamin C and containing various types of flavonoids and about 4% citric acid. It is rich in juice and has a good aroma, so it is used in cooking as an acidulant or in making yuzu jam, but it is not used for raw consumption because of its strong sour taste.

[0003] According to recent studies, anti-obesity effects mediated by AMPK (AMP-activated protein kinase) and PPAR (peroxisome proliferator-activated receptor)-γ have been confirmed in peel extracts, and lipolytic activity has been confirmed in oils extracted from the peel ([1], [2]). In addition, limonene isolated from the essential oil of the citron peel has been reported to exhibit anti-inflammatory effects ([3]).

[0004] However, in the process of commercializing yuzu, an excellent functional natural material, most of the yuzu seeds, amounting to about 15% of the total weight, are discarded, and research for their utilization is not yet actively being conducted. In particular, when manufacturing yuzu juice or yuzu extract, the yuzu seeds are removed before producing the juice or extract.

[0005] Citron seed oil (CSO) was reported to have the highest fat content at approximately 35% in the general composition analysis, along with crude protein at 16%, moisture at 7.2%, and crude ash at 3% ([4]). The fatty acids in citron seed oil were reported to consist of linoleic acid at 33.0%, oleic acid at 27.7%, palmitic acid at 16.5%, stearic acid at 11.0%, and linolenic acid at 1.5%, with oleic acid and linoleic acid making up the majority ([5]). Oleic acid is known to be effective for wound healing, immune and inflammatory diseases, and cancer, while linoleic acid is well known for its anti-inflammatory effects.

[0006] As patents related to citron seeds, Korean registered patent No. 10-1532005 discloses a natural preservative comprising 1 to 60 weight% of fermented citron seed extract; 1 to 30 weight% of citron seed extract; 1 to 80 weight% of Scutellaria root extract; and 1 to 60 weight% of star anise extract, and Korean registered patent No. 10-0854403 discloses a food product exhibiting an obesity-inhibiting effect comprising a composition in which citron seed extract powder, obtained by ethanol extracting crushed citron seeds and drying the resulting dried powder, and mulberry leaf extract powder, obtained by ethanol extracting chopped mulberry leaves and drying the resulting dried powder, are composed in a ratio of 3:7 to 6:4 (w / w).

[0007] Accordingly, while contemplating ways to utilize yuzu seeds, the inventor devised a method to use yuzu seeds in the production of yuzu juice and completed the present invention. Prior art literature

[0008] [1] Korean Registered Patent No. 10-1532005 (Published June 26, 2015)[2] Korean Registered Patent No. 10-0854403 (Published August 26, 2008)

[0009] [1] Choi HS. Lipolytic effects of citrus peel oils and their components. J Agric Food Chem 2006; 54(9): 3254-3258.[2] Kim SH, Hur HJ, Yang HJ, Kim HJ, Kim MJ, Park JH, Sung MJ, Kim MS, Kwon DY, Hwang JT. Citrus junos Tanaka peel extract exerts antidiabetic effects via AMPK and PPAR-γ both in vitro and in vivo in mice fed a high-fat diet. Evid Based Complement Alternat Med 2013; 2013: 921012.[3] Hirota R, Roger NN, Nakamura H, Song HS, Sawamura M, Suganuma N. Anti-inflammatory effects of limonene from yuzu (Citrus junos Tanaka) essential oil on eosinophils. J Food Sci 2010; 75(3): H87-H92.[4] Kwon OC, Shin JH, Kang MJ, Lee SJ, Choi SY, Sung NJ. Antioxidant activity of ethanol extracts from citron (Citrus junos SIEB ex TANAKA) seed. J Korean Soc Food Sci Nutr 2006; 35(3): 294-300.[5] Lee SJ, Choi SY, Shin JH, Kim SH, Lim HC, Sung NJ. Fatty acid composition and oxidative stability of citron seed oils. J Life Sci 2006; 16(3): 427-432. 해결하려는 과제

[0010] One objective of the present invention is to provide a method for producing yuzu juice containing yuzu seed extract.

[0011] Another objective of the present invention is to provide yuzu juice containing the extracted juice of yuzu seeds produced by the above method. means of solving the problem

[0012] In one embodiment, the present invention provides a method for producing yuzu juice containing yuzu seed extract.

[0013] As a specific embodiment, the method for producing yuzu juice according to the present invention is,

[0014] (S10) A step of washing yuzu without removing the seeds and then cutting it into a certain size;

[0015] (S20) A step of ripening the above-mentioned cut yuzu at 38 to 42℃ for 30 minutes to 1 hour;

[0016] (S30) A step of putting the aged yuzu into a juicer, extracting juice, and filtering;

[0017] (S40) A step of mixing sugar and yuzu juice into the above yuzu extract; and

[0018] (S50) Includes the step of sterilizing the above mixture.

[0019] The yuzu of the present invention refers to the fruit of the yuzu tree (Citrus junos), which belongs to the evergreen shrub family Rutaceae, order Sapindales, of dicotyledonous plants.

[0020] The yuzu juice containing the yuzu seed extract of the present invention refers to yuzu juice prepared using the whole yuzu together with the yuzu pulp and yuzu peel without removing the yuzu seeds.

[0021] Hereinafter, a method for preparing yuzu juice containing yuzu seed extract according to the present invention will be specifically described with reference to FIG. 1.

[0022] (S10) Step is to wash the yuzu without removing the seeds and then cut it into pieces of a certain size.

[0023] Unlike conventional methods of producing yuzu juice using only pulp and peel, this step involves producing yuzu juice using yuzu seeds along with the pulp and peel; therefore, this step is a process of washing and cutting the fruit of the yuzu tree, that is, the yuzu itself.

[0024] The washing above may be performed 2 to 3 times with clean purified water, and the cutting above is preferably divided into 4 to 6 parts so that the aging and juicing described below can be easily performed.

[0025] Step (S20) is a step of ripening the yuzu cut in Step (S10).

[0026] The above aging is carried out at 38 to 42°C, preferably 39 to 41°C, for 30 minutes to 1 hour, preferably 40 minutes to 1 hour, and more preferably 40 minutes to 50 minutes. When the aging is carried out at the above temperature and time, the yuzu seeds are easily juiced and the beneficial components contained in the yuzu seeds are easily extracted.

[0027] As a specific example, when yuzu was ripened and juiced, compared to juiced without ripening, the pH and acidity were similar, but the content of B vitamins and vitamin C, as well as total polyphenols and total flavonoids, increased, antioxidant efficacy was enhanced, and sensory properties were excellent.

[0028] In addition, to facilitate the extraction of juice from yuzu seeds and the extraction of beneficial components during the aging process, an enzyme mixed with pectinase and cellulase may be added. The weight ratio of the mixture of pectinase and cellulase is 1:0.8 to 1.2, preferably 1:0.9 to 1.1, and more preferably 1:1.

[0029] As a specific example, when yuzu was ripened and juiced using the aforementioned enzyme, compared to when yuzu was ripened and juiced without the enzyme, the pH was similar but the acidity decreased slightly, the content of B vitamins and vitamin C, as well as the content of total polyphenols and total flavonoids, increased, the antioxidant efficacy increased, and the sensory properties were excellent.

[0030] Step (S30) is the step of putting the yuzu ripened in Step (S20) into a juicer, extracting the juice, and filtering it.

[0031] The above juicing and filtration can be performed using a conventional juicer.

[0032] Step (S40) is a step of mixing sugar and yuzu juice into the yuzu extract from Step (S30).

[0033] Unlike the yuzu juice prepared by steps (S10) through (S30) above, the yuzu juice above is prepared by removing the yuzu seeds and extracting only the yuzu pulp and yuzu peel in a juicer and filtering it.

[0034] The above mixture consists of 1.8 to 2.2 parts by weight of sugar and 18 to 19.5 parts by weight of yuzu juice, preferably 1.9 to 2.1 parts by weight of sugar and 18.5 to 19.0 parts by weight of yuzu juice, and most preferably 2 parts by weight of sugar and 18.75 parts by weight of yuzu juice, based on 100 parts by weight of yuzu juice extract.

[0035] When yuzu extract, sugar, and yuzu juice are mixed in the above weight ratio, the final yuzu juice has excellent taste and aroma, and the sweetness increases while the sourness decreases, resulting in excellent overall palatability.

[0036] (S50) Step includes the step of sterilizing the mixture.

[0037] To prevent the destruction of beneficial components in the final yuzu juice, the above sterilization is preferably performed using low-temperature pasteurization or sterilization by ultraviolet, infrared, or radiation.

[0038] The yuzu juice prepared as described above has a higher content of B vitamins, vitamin C, total polyphenols, and total flavonoids compared to yuzu juice made using only yuzu pulp and peel, has excellent antioxidant efficacy, excellent taste and aroma, and has very good overall palatability as sweetness increases while sourness decreases.

[0039] In another aspect, the present invention provides yuzu juice containing a yuzu seed extract prepared by the above method for preparing yuzu juice.

[0040] The yuzu juice of the present invention is a juice in which the content of B vitamins is increased by 4.41 to 23.44% and the content of vitamin C is increased by 5.69 to 6.31% compared to yuzu juice, that is, yuzu juice made using only yuzu pulp and yuzu peel.

[0041] The yuzu juice of the present invention is a juice that has a total polyphenol content of 3.44 to 3.63% and a total flavonoid content of 21.58 to 23.93% higher than yuzu juice, that is, yuzu juice made using only yuzu pulp and yuzu peel.

[0042] The yuzu juice of the present invention is a juice with an antioxidant effect increased by 10.90 to 14.00% compared to yuzu juice made using only yuzu pulp and yuzu peel.

[0043] The yuzu juice of the present invention is a juice that has superior taste and aroma compared to yuzu juice made using only yuzu pulp and yuzu peel, has increased sweetness and reduced sourness, and has excellent overall palatability. Effects of the invention

[0044] The yuzu juice produced according to the present invention has a higher content of B vitamins and vitamin C compared to conventional yuzu juice, increased total polyphenol and total flavonoid content, and excellent antioxidant efficacy. Furthermore, the yuzu juice according to the present invention has excellent taste and aroma, and its overall palatability is excellent as the sweetness is increased while the sourness is reduced. Brief explanation of the drawing

[0045] FIG. 1 is a diagram illustrating a method for preparing yuzu juice according to one embodiment of the present invention. Figure 2 is a picture of a yuzu juice extract prepared according to one embodiment of the present invention. Specific details for implementing the invention

[0046] Hereinafter, the present invention will be described in detail with reference to examples and the like to aid in understanding the invention. However, the embodiments according to the present invention may be modified in various different forms, and the scope of the present invention should not be interpreted as being limited to the following embodiments. The embodiments of the present invention are provided to more completely explain the invention to those with average knowledge in the art.

[0047] Preparation Example 1: Preparation of yuzu juice with seeds removed

[0048] After thoroughly washing the yuzu, only the pulp and peel were separated. These were placed in a juicer, juiced, and filtered through a 100-mesh filter to produce yuzu juice.

[0049] Preparation Example 2: Preparation of yuzu juice containing yuzu seed extract

[0050] The yuzu was washed thoroughly and cut into four pieces. It was left to ripen at 40±2℃ for 45 minutes, then placed in a juicer and juiced, and filtered through a 100 mesh filter to produce yuzu juice.

[0051] Preparation Example 3: Preparation of yuzu juice containing yuzu seed extract

[0052] Yuzu juice was prepared by the same method as in Preparation Example 2 above, but without aging, by extracting the juice immediately after cutting.

[0053] Preparation Example 4: Preparation of yuzu juice containing enzyme-aged yuzu seed juice

[0054] The above preparation was prepared in the same manner as Preparation Example 2, but during aging, an enzyme powder containing pectinase and cellulase mixed in a 1:1 ratio was added at 0.01% by weight relative to the total weight of the yuzu and aged.

[0055] Preparation Example 5: Preparation of Yuzu Juice

[0056] Yuzu juice was prepared by adding 2 parts by weight of sugar and 18.75 parts by weight of the yuzu juice from Preparation Example 1 to the yuzu juice prepared according to Preparation Example 2, based on 100 parts by weight of the yuzu juice, mixing, and then sterilizing.

[0057] Preparation Example 6: Preparation of Yuzu Juice

[0058] It was prepared in the same manner as Preparation Example 5 above, but the yuzu juice prepared according to Preparation Example 3 was used instead of Preparation Example 2.

[0059] Preparation Example 7: Preparation of Yuzu Juice

[0060] It was prepared in the same manner as Preparation Example 5 above, but the yuzu juice prepared according to Preparation Example 4 was used instead of Preparation Example 2.

[0061] Example 1: pH measurement and acidity measurement

[0062] The pH and acidity of the yuzu fruit juice, yuzu extract, and yuzu juice prepared according to Preparation Examples 1 to 7 above were measured. Specifically, pH was measured using a pH meter (ST2100-F, OHAUS, Seoul, Korea). For acidity measurement, 1 mL of yuzu fruit juice, yuzu extract, or yuzu juice was taken, filled with distilled water up to 50 mL, and titrated with 0.1 N NaOH solution until the pH reached 8.3. The total acid content (%) was calculated using the formula below. The above measurement was repeated three times, and significant differences between each sample were verified at the 5% level using Duncan's multiple range test.

[0063] [Calculation Formula]

[0064] Acidity (%) = [0.1N NaOH titration volume (mL) × 0.1N NaOH titer × Dilution factor × 0.0064 / Sample volume (g)] × 100

[0065] As a result, as can be seen in Table 1, acidity and pH did not show a significant difference between yuzu fruit juice and yuzu extract, but yuzu juice showed a significant difference compared to yuzu fruit juice and yuzu extract.

[0066] Sample pH Sando Preparation Example 1 3.29 0.70 Preparation Example 2 3.30 0.70 Preparation Example 3 3.30 0.70 Preparation Example 4 3.30 0.64 Preparation Example 5 5.80 0.32 Preparation Example 6 5.70 0.28 Preparation Example 7 6.20 0.30

[0067] Example 2: Vitamin Content Analysis

[0068] The vitamin B group and vitamin C content of the yuzu fruit juice, yuzu extract, and yuzu juice prepared according to Preparation Examples 1 to 7 above were analyzed. The vitamin B group and vitamin C were analyzed using the methods of Martins-Junior et al. (2008) and Furusawa et al. (2001).

[0069] As can be seen in Table 2 below, the content of B vitamins and vitamin C increased in the order of yuzu juice, yuzu extract, and yuzu juice, and in particular, the yuzu extract aged with added enzymes and the yuzu juice containing it showed significantly higher content of B vitamins and vitamin C compared to the yuzu extract aged without added enzymes and the yuzu juice containing it.

[0070] Example 3: Analysis of Total Polyphenol (TPC) and Flavonoid (TFC) Contents

[0071] The total polyphenol and total flavonoid content of the yuzu fruit juice, yuzu extract, and yuzu juice prepared according to Preparation Examples 1 to 7 above were measured.

[0072] Specifically, for the total polyphenol content, 500 μL of yuzu fruit juice, yuzu extract, or yuzu juice was mixed with 500 μL of 0.1 N Folin-Ciocalteu's phenol reagent (Sigma-Aldrich, St Louis, MO, USA), left at room temperature for 3 minutes, and then 500 μL of 10% Na2CO3 was added and reacted in a dark room for 1 hour. After the reaction was complete, the sample was centrifuged at 12,000×g for 10 minutes using a centrifuge (LABOGENE, Daejeon, Korea) to collect the supernatant, and the absorbance was measured at 725 nm using a spectrophotometer (Multiskan Go, Thermo Scientific, Vantaa, Finland). The total polyphenol content was determined by constructing a standard calibration curve using gallic acid (Sigma-Aldrich).

[0073] For the measurement of flavonoid content, 60 μL of yuzu fruit juice, yuzu extract, or yuzu juice was mixed with 600 μL of diethylene glycol and 60 μL of 1 N NaOH and reacted in a 37°C water bath for 1 hour, after which the absorbance was measured at 420 nm using a spectrophotometer. The total flavonoid content was determined after constructing a calibration curve using Naringin (Sigma-Aldrich).

[0074] Sample Vitamin B complex (mg / 100g) Vitamin C (mg / 100g) TPC(mg GAE / 100g) TFC(mg NE / 100g) Preparation Example 1 0.33±0.07 82.16±0.11 186.84±1.06 132.75±1.83 Preparation Example 2 0.48±0.14 84.34±0.21 192.21±0.08 152.88±1.20 Preparation Example 3 0.42±0.17 82.58±0.42 190.18±0.09 140.47±0.12 Preparation Example 4 0.51±0.08 86.20±0.12 194.14±1.14 158.99±0.87 Preparation Example 5 0.73±0.09 91.28±0.13 194.18±0.10 165.13±0.23 Preparation Example 6 0.66±0.02 88.16±0.06 192.11±0.01 145.24±0.65 Preparation Example 7 0.75±0.04 93.45±0.21 198.90±0.18 178.28±0.91

[0075] *TPC: Total polyphenol content

[0076] *TFC: Total flavonoid content

[0077] As can be seen in Table 2 above, the content of TPC and TFC increased in the order of yuzu juice, yuzu extract, and yuzu juice, and in particular, the yuzu extract aged with added enzymes and the yuzu juice containing it showed significantly higher content of TPC and TFC compared to the yuzu extract aged without added enzymes and the yuzu juice containing it.

[0078] Example 4: Measurement of DPPH radical scavenging activity

[0079] The DPPH radical scavenging activity of the yuzu fruit juice, yuzu extract, and yuzu juice prepared according to Preparation Examples 1 to 7 above was measured.

[0080] Specifically, for DPPH radical scavenging activity, 160 μL of DPPH solution dissolved in methanol at a concentration of 0.4 mM and 40 μL of the sample were added and allowed to react in the dark for 30 minutes, after which the absorbance was measured at 515 nm using a microplate reader (VERSAmax microplate reader, S / N BN 01910, Molecular Devices, USA).

[0081] Sample DPPH radical scavenging activity (%) Preparation Example 1 68.95±0.04 Preparation Example 2 78.52±0.12 Preparation Example 3 68.95±0.10 Preparation Example 4 80.82±1.23 Preparation Example 5 91.47±0.34 Preparation Example 6 85.72±0.21 Preparation Example 7 96.39±1.09

[0082] As can be seen in Table 3 above, DPPH radical scavenging activity increased in the order of yuzu juice, yuzu extract, and yuzu juice, and in particular, yuzu extract aged with added enzymes and yuzu juice containing it showed significantly higher DPPH radical scavenging activity compared to yuzu extract aged without added enzymes and yuzu juice containing it.

[0083] Example 5: Sensory Evaluation

[0084] Sensory evaluation was conducted on the yuzu fruit juice, yuzu extract, and yuzu juice prepared according to Preparation Examples 1 to 7 above. Six participants (3 men and 3 women) were selected for each age group from the 10s to the 50s for the sensory evaluation panel, and the panel was trained for one week before the sensory evaluation was conducted. For the sensory evaluation, color, aroma, sweetness and sourness, and overall preference were evaluated on a 5-point scale, with participants recording as Very Good (5 points), Good (4 points), Average (3 points), Bad (2 points), and Very Bad (1 point). The results of the sensory evaluation were analyzed by performing analysis of variance using the SAS program, followed by verifying significant differences between samples at the 5% level using Duncan's multiple range test.

[0085] As shown in Table 4 below, yuzu fruit juice and yuzu extract showed similar trends in color, aroma, and sweetness; however, compared to yuzu fruit juice, yuzu extract and yuzu extract aged with added enzymes showed a decrease in sourness and an increase in overall preference. Compared to yuzu fruit juice and yuzu extract, yuzu juice showed an increase in sweetness and a decrease in sourness; in particular, yuzu juice containing yuzu extract aged with added enzymes obtained higher sensory scores for color and aroma, and showed a significantly higher tendency in overall preference.

[0086] Sample color incense sweetness acidity Overall preference Preparation Example 1 4.22±0.08 4.31±0.52 1.31±0.23 1.42±0.12 1.20±0.71 Preparation Example 2 4.20±0.12 4.29±0.48 1.39±0.34 1.63±0.42 1.40±0.47 Preparation Example 3 4.01±0.20 4.21±0.34 1.30±0.18 1.76±0.74 1.38±0.51 Preparation Example 4 4.23±0.19 4.27±0.36 2.52±0.41 1.47±0.34 1.49±0.76 Preparation Example 5 4.28±0.19 4.34±0.47 3.08±0.27 3.41±0.13 3.89±0.23 Preparation Example 6 4.08±0.08 4.28±0.12 2.87±0.14 2.54±0.25 2.45±0.31 Preparation Example 7 4.29±0.21 4.36±0.40 3.78±0.35 3.65±0.66 4.02±0.46

Claims

Claim 1 (S10) A step of washing yuzu without removing the seeds and cutting it into a certain size; (S20) A step of adding a mixed enzyme, in which pectinase and cellulase are mixed in a weight ratio of 1:0.9 to 1.1, to the cut yuzu at 0.01% by weight relative to the total weight of the yuzu, and aging it at 38 to 42°C for 40 to 50 minutes; (S30) A step of placing the aged yuzu into a juicer, extracting the juice, and filtering it; (S40) A step of mixing 1.9 to 2.1 parts by weight of sugar with 18.5 to 19.0 parts by weight of yuzu juice obtained by extracting and filtering the yuzu pulp and peel in a juicer with 100 parts by weight of the extracted yuzu juice; A method for producing yuzu juice containing yuzu seed extract, comprising the step of (S50) sterilizing the mixture; wherein the yuzu juice containing yuzu seed extract produced above is characterized in that, compared to yuzu juice containing yuzu juice obtained by extracting and filtering only the yuzu pulp and yuzu peel, the vitamin B group content is increased by 4.41 to 23.44%, vitamin C content by 5.69 to 6.31%, total polyphenol content by 3.44 to 3.63%, total flavonoid content by 21.58 to 23.93%, and antioxidant activity by 10.90 to 14.00%. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete

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