Method for producing watermelon concentrate and food containing the watermelon concentrate

Abstract

A method for manufacturing watermelon concentrate is provided, comprising the steps of: cutting a whole watermelon; freezing the cut whole watermelon; and extracting juice from the frozen whole watermelon and then concentrating it. In the step of concentrating, the concentration of the concentrate is 60 to 65 Brix.

Description

Technology Field

[0001] The present invention relates to a method for producing watermelon concentrate and a food containing the same, and more specifically, to a method for producing watermelon concentrate containing high concentrations of both arginine and citrulline and a food containing the same. Background Technology

[0002] The focus of existing functional components of watermelon is on lycopene, which is abundantly contained in the red flesh, but it has processing characteristics that make it difficult to maintain the component during processing. Citrulline is abundant in the flesh and rind of watermelon, especially in the rind, among cucurbit vegetables, and is not an unstable component under processing conditions; recently, consumer interest in citrulline has been increasing.

[0003] Citrulline is converted into arginine in the body to generate nitric oxide, which has the effects of vasodilation, increased metabolic rate, and enhanced aerobic exercise capacity. Arginine is an essential amino acid found in seafood, watermelon juice, and nuts; it generates nitric oxide (NO) and creatine, and is effective in preventing various diseases and removing ammonia (toxicity).

[0004] Therefore, there is a need to manufacture a new watermelon concentrate obtained therefrom, using a process without chemical treatment, minimizing processing by-products, and increasing the content of active ingredients citrulline and arginine. Prior art literature

[0005] Korean Patent Publication No. 10-2017-0112181 The problem to be solved

[0006] Therefore, the problem to be solved by the present invention is to provide a method for producing a watermelon concentrate with increased citrulline and arginine content and a food product containing the same. means of solving the problem

[0007] To solve the above problem, the present invention provides a method for manufacturing watermelon concentrate, comprising the steps of: cutting a whole watermelon; freezing the cut whole watermelon; and extracting juice from the frozen whole watermelon and then concentrating it. In the concentrating step, the concentration of the concentrate is 60 to 65 Brix.

[0008] In one embodiment of the present invention, the concentrate contains 10.0 mg / g or more of citrulline and 0.5 mg / g or more of arginine.

[0009] In one embodiment of the present invention, the freezing step is carried out at -18 to -20 degrees Celsius for 18 to 36 hours.

[0010] The present invention also provides a watermelon concentrate produced by the method described above.

[0011] The present invention also provides a beverage containing the above-described watermelon concentrate.

[0012] The present invention also provides a food containing watermelon concentrate, and in one embodiment of the present invention, the food is a jelly. Effects of the invention

[0013] According to the present invention, it is possible to manufacture a watermelon concentrate containing high concentrations of citrulline and arginine, an amino acid important for improving human vitality and exercise ability, and a food containing the same, such as a jelly or a beverage. Brief explanation of the drawing

[0014] FIG. 1 is a step diagram of a method for preparing watermelon concentrate according to one embodiment of the present invention. Figures 2 and 3 are drawings showing changes in arginine and citrulline content according to the Brix of whole watermelon concentrate according to one embodiment of the present invention. Figure 4 is a photograph of a jelly containing whole watermelon concentrate according to one embodiment of the present invention. Specific details for implementing the invention

[0015] Hereinafter, specific embodiments of the present invention will be described with reference to the drawings. However, this is merely an example and the present invention is not limited thereto.

[0016] In describing the present invention, detailed descriptions of known technologies related to the invention are omitted if it is determined that such descriptions may unnecessarily obscure the essence of the invention. Furthermore, the terms described below are defined considering their functions in the present invention, and these definitions may vary depending on the intentions or practices of the user or operator. Therefore, their definitions should be based on the content throughout this specification.

[0017] In order to solve the aforementioned problem, the present invention discovered that among watermelons, the concentrated Brix of whole watermelon concentrate has a specific effect on the arginine content.

[0018] FIG. 1 is a flowchart of a method for preparing watermelon concentrate according to one embodiment of the present invention. The present invention will be explained in more detail below through examples based on FIG. 1.

[0020] 1. Examples

[0021] Fresh watermelons were washed under running water to remove surface water; for the rind, only the white portion including the green outer skin was used, and for the flesh, only the red portion was utilized. For whole watermelons, the stem was removed and the entire fruit was used. For the control group, 100g of fresh watermelon was washed under running water, cut, blended in a blender, and strained through gauze. For the freezing treatment, watermelon (flesh, rind, and whole) cut into uniform sizes was placed in 1kg portions in zip-lock bags, frozen at -20°C for 0 to 48 hours, and then juiced. For the ultra-low temperature treatment, watermelon cut into uniform sizes was frozen at -80°C for 0 to 48 hours and then juiced. For the high-pressure treatment, watermelon cut into uniform sizes was placed in a heat-resistant zip-lock bag, treated at 121°C for 20 minutes using a high-temperature sterilizer, blended in a blender, and strained through gauze. For hot water treatment (60, 80, 100℃), the product was treated by double boiling in a water bath set to the respective temperature for 4 hours, then ground in a blender and filtered through gauze for use. For ultrasonic treatment, the product was extracted using an ultrasonic extractor for 1 hour, then ground in a blender and filtered through gauze for use. Therefore, in the present invention, after a total of four types of pretreatment, the product was divided into flesh, rind, and whole watermelon for juicing. Subsequently, for concentration, 4L of the extracted liquid was placed into a large-capacity herbal multi-cooker (OCC-HP500, Oku, Korea), and the product was concentrated at a temperature of 80–90℃ while measuring the Brix using a portable refractometer (Atago Co., Ltd., Tokyo, Japan).

[0023] 2. Experimental Example

[0024] 2.1 Analysis Method

[0025] Analysis of Arginine, Citrulline, and Lycopene Content

[0026] 1 mL of the test solution was placed in a 15 mL conical tube, 9 mL of distilled water was added, and the mixture was vortexed, filtered through a membrane filter (PTFE 0.45 μm, Guangzhou Jet Bio-Filtrartion Co., Scenic Science City, China), and analyzed using HPLC (Agilent 1260, Agilent Technologies, Santa Clara, CA, USA). The column was Infinitylab poroshell 120 EC-C18 (3.0 × 150 mm, 2.7 μm, Agilent Technologies, Santa Clara, CA, USA), and the analysis was performed in isocratic mode using 0.1% phosphoric acid (in ionized water) as the mobile phase, with a flow rate of 0.3 mL / min and a UV detector wavelength of 200 nm.

[0027] The injection volume was 2 μL, and citrulline and arginine standard substances were diluted with distilled water to concentrations of 0.1–1,000 μg / mL to prepare and use calibration curves.

[0028] Lycopene content was determined using a modified analytical method of Fish et al. (2002). To 1 mL of watermelon test solution, 5 mL of 0.05% butylated hydroxyl toluene in acetone, 5 mL of 95% ethanol, and 10 mL of hexane were added and shaken in the dark for 15 minutes. Then, 3 mL of distilled water was added, shaken again for 5 minutes, and left to stand for 5 minutes to separate the water layer and the hexane layer. Only the upper hexane layer was used to measure the absorbance at 503 nm, and the content was calculated using a formula.

[0030] 2.2 pH and Hardness Analysis

[0031] pH was measured using a pH meter (Seven Excellence™, Mettler Toledo, Switzerland). Hardness was measured using a texture analyzer (TA. XT Express V2.1, London, UK).

[0033] 2.3 Polyphenol Content Analysis

[0034] Polyphenol content was measured using a modified Folin-Ciocalteu method (Singleton & Rossi 1965). 1 mL of 2% (w / v) Na2CO3 solution was added to 100 μL of each analytical sample and left to stand for 3 minutes, after which 100 μL of 50% (w / v) Folin-Ciocalteu reagent was added and the reaction mixture was left at room temperature for 30 minutes. The absorbance (750 nm) was then measured using an ELISA microplate reader (Epoch2, Biotek, Winooski, USA). Polyphenol content was expressed as μg gallic acid equivalent (GAE) per 1 g of sample after constructing a calibration curve using gallic acid as a standard.

[0036] 2.2 Results

[0037] Analysis of active ingredients in the juice (arginine, citrulline, and lycopene content)

[0038] Table 1 below shows the results of a comparative analysis of the arginine, citrulline, and lycopene content for each example.

[0039] part Preprocessing method Juice extraction yield (%) Arginine content (mg / g FW) Citrulline content (mg / g FW) Lycopene content (μg / g FW) pulp contrast 89.6 ± 0.5a 0.7 ± 0.0bc 3.8 ± 0.0a 21.4 ± 0.0f freezing 86.0 ± 2.1b 0.8 ± 0.1ab 3.5 ± 0.1b 23.4 ± 0.0b ultra-low temperature 87.5 ± 2.1ab 0.6 ± 0.0c 3.4 ± 0.0c 23.1 ± 0.0d high pressure 85.9 ± 2.2b 0.3 ± 0.0e 2.6 ± 0.0f 12.2 ± 0.0h Hot water (°C) 60 87.5 ± 1.8ab 0.7 ± 0.0bc 2.4 ± 0.0e 23.2 ± 0.1c 80 86.8 ± 0.9ab 0.7 ± 0.0bc 2.5 ± 0.0e 22.4 ± 0.0e 100 86.3 ± 0.9b 0.4 ± 0.0d 2.5 ± 0.1f 18.7 ± 0.0g ultrasound 87.3 ± 0.7ab 0.8 ± 0.0a 2.8 ± 0.0d 23.8 ± 0.0a pericarp contrast 74.2 ± 2.0a nd 30.9 ± 0.3e 2.6 ± 0.0c freezing 74.4 ± 2.6a nd 39.8 ± 0.2a 1.1 ± 0.0f ultra-low temperature 73.9 ± 1.4a nd 39.2 ± 0.1b 3.7 ± 0.0a high pressure 74.2 ± 1.1a nd 31.0 ± 0.1e 0.4 ± 0.0h Hot water (°C) 60 74.4 ± 0.4a nd 34.3 ± 0.1c 2.4 ± 0.0d 80 74.9 ± 4.7a nd 30.8 ± 0.1e 1.7 ± 0.0e 100 75.9 ± 4.2a nd 31.7 ± 0.2d 0.7 ± 0.0g ultrasound 70.8 ± 2.1a nd 28.2 ± 0.1f 3.2 ± 0.0b Whole watermelon contrast 84.6 ± 1.9a 0.5 ± 0.0bc 10.7 ± 0.0e 0.5 ± 0.0bc freezing 81.9 ± 0.9a 0.6 ± 0.0a 13.4 ± 0.0a 0.6 ± 0.0a ultra-low temperature 82.8 ± 1.3a 0.6 ± 0.0ab 12.9 ± 0.0b 0.6 ± 0.0ab high pressure 83.0 ± 1.6a 0.2 ± 0.0f 10.6 ± 0.0f 0.2 ± 0.0f Hot water (°C) 60 82.6 ± 2.0a 0.5 ± 0.0bc 11.0 ± 0.0d 0.5 ± 0.0bc 80 84.0 ± 0.1a 0.5 ± 0.1d 8.3 ± 0.1g 0.5 ± 0.1 100 84.3 ± 2.4a 0.3 ± 0.0e 11.2 ± 0.0c 0.3 ± 0.0e ultrasound 81.9 ± 1.1a 0.5 ± 0.0cd 10.9 ± 0.0d 0.5 ± 0.0cd

[0040] DMRT(5%)

[0041] (Control; 100g of fresh fruit ground in a blender and filtered through gauze, Freezing; frozen at -20℃ for 24 hours, Ultra-low temperature; frozen at -80℃ for 24 hours, High pressure; 121℃ for 20 minutes, Hot water (60, 80, 100℃); treated by water bath for 4 hours in a water bath set to each respective temperature, Ultrasonic; extraction using an ultrasonic extractor for 1 hour)

[0042] Referring to the above results, it can be seen that arginine was slightly higher in the flesh than in the whole watermelon, but citrulline was significantly higher in the whole watermelon than in the flesh (based on frozen pretreatment).

[0043] It can be seen that although the rind contains a higher amount of citrulline than the whole watermelon, it does not contain arginine itself. Therefore, it can be seen that the whole watermelon is preferable to contain both arginine and citrulline at high concentrations, and that freezing at -18 to -20 degrees Celsius for 18 to 36 hours is preferable as a pretreatment method. Thus, it can be seen that the concentrate can contain 10.0 mg / g or more of citrulline and 0.5 mg / g or more of arginine.

[0045] Freezing temperature analysis

[0046] Table 2 below shows the changes in citrulline and arginine content according to freezing (-20℃) time for whole watermelon.

[0047] Freezing time (h) Arginine content (mg / g FW) Citrulline content (mg / g FW) 0 0.5 ± 0.0b 10.7 ± 0.2b 24 0.6 ± 0.0a 13.4 ± 0.5a 48 0.2 ± 0.1c 3.4 ± 0.1c

[0048] Referring to the above results, it can be seen that freezing for 24 hours is desirable to contain high concentrations of both citrulline (0.0 mg / g or more) and arginine.

[0050] Concentrated BRICS analysis

[0051] Figures 2 and 3 are drawings showing changes in arginine and citrulline content according to the Brix of whole watermelon concentrate according to one embodiment of the present invention.

[0052] Referring to Figures 2 and 3, it can be seen that arginine and citrulline generally increase with increasing concentration Brix. However, it should be noted that in the case of arginine, the content drops significantly when the Brix level exceeds 65. Therefore, it is preferable that the whole watermelon concentrate according to one embodiment of the present invention has a Brix level of 60 to 65.

[0054] Manufacture of jelly containing whole watermelon concentrate

[0055] FIG. 4 is a photograph of a jelly containing whole watermelon concentrate according to one embodiment of the present invention. Here, the jelly of FIG. 4 was prepared according to the composition of Table 3 below.

[0056] Whole Watermelon Concentrate Whole watermelon juice gelatin Pectin water sugar corn syrup 0 30 9 1 20 20 10 10 20 30 40 50

[0057] (Unit: g)

[0058] Table 4 below shows the results of the characteristic analysis of the jelly in Figure 4.

[0059] Concentrate usage (%) Sweetness pH Hardness (gf) Polyphenol content (mg / g) Arginine content (mg / g) Citrulline content (mg / g) 0 33.4 ± 0.7 3.8 ± 0.0 2,573.3 ± 906.8 0.49 ± 0.10 0.0 ± 0.0 0.7 ± 0.1 10 39.3 ± 0.9 4.1 ± 0.0 2,831.5 ± 903.1 0.78 ± 0.02 0.4 ± 0.0 6.4 ± 0.2 20 45.6 ± 1.3 4.2 ± 0.0 3,089.7 ± 872.5 1.07 ± 0.03 0.6 ± 0.0 8.6 ± 3.4 30 51.3 ± 1.2 4.3 ± 0.0 3,285.7 ± 752.2 1.42 ± 0.02 0.9 ± 0.0 14.9 ± 0.1 40 58.3 ± 0.5 4.4 ± 0.0 3,403.6 ± 820.6 1.81 ± 0.03 1.2 ± 0.0 19.9 ± 0.2 50 64.6 ± 1.2 4.5 ± 0.0 3,711.9 ± 361.1 2.49 ± 0.76 1.5 ± 0.0 24.7 ± 0.7

[0060] Referring to the above results, it can be seen that as the content of whole watermelon concentrate increases, the amounts of both arginine and citrulline increase.

[0061] The whole watermelon concentrate described above can be used not only as a food ingredient such as jelly but also as a beverage ingredient, and all of these fall within the scope of the present invention.

Claims

Claim 1 A method for manufacturing watermelon concentrate comprises the steps of: cutting a whole watermelon; freezing the cut whole watermelon at -18 to -20 degrees Celsius for 18 to 36 hours; and extracting juice from the frozen whole watermelon and then concentrating it. In the step of concentrating, the concentration of the concentrate is 60 to 65 Brix, and the concentrate contains 10.0 mg / g or more of citrulline and 0.5 mg / g or more of arginine. Claim 2 delete Claim 3 delete Claim 4 Watermelon concentrate produced by the manufacturing method according to Paragraph 1. Claim 5 A beverage containing watermelon concentrate according to Paragraph 4. Claim 6 A food containing watermelon concentrate according to Paragraph 4. Claim 7 In claim 6, the food is characterized in that the above food is a jelly.

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