Method for producing fermented rubus coreanus concentrate

Abstract

The present invention relates to a method for producing a fermented Rubus coreanus concentrate. More specifically, the present invention relates to a method for producing a fermented Rubus coreanus concentrate, which enables reproduction of a traditional method using decoction in a cast-iron cauldron and, at the same time, can provide a product having a unique flavor and taste of Rubus coreanus. To this end, the present invention provides a method for producing a fermented Rubus coreanus concentrate, the method comprising: (a) a fresh Rubus coreanus fruit selection and primary processing step of selecting non-frozen native Rubus coreanus and removing leaves and thorns to obtain only fresh fruits; (b) a grinding step of grinding the fresh Rubus coreanus fruits with seeds by using a grinder to a predetermined particle size; (c) a decoction step of preparing a cast-iron cauldron decoction device, adding the ground fresh Rubus coreanus fruits to the cast-iron cauldron decoction device, and decocting by heating; and (d) a fermentation and aging step of placing the Rubus coreanus decoction solution obtained in the decoction step (c) in an unglazed jar and fermenting and aging same at a temperature of 15-18 °C for 3 months so that the unique ingredients of Rubus coreanus can be adhered and stabilized.

Description

Method for producing fermented extract of thorny bokbunja

[0001] The present invention relates to a method for producing a fermented extract of bokbunja (Pyrrhiza glabra). More specifically, the present invention relates to a method for producing a fermented extract of bokbunja (Pyrrhiza glabra) that reproduces the traditional secret recipe of a cauldron-based decoction while simultaneously providing a product possessing the unique flavor and taste of bokbunja (Pyrrhiza glabra).

[0002] Bokbunja is a medicinal herb made from the unripe fruit of the Bokbunja strawberry of the rose family, and has been reported to have anti-inflammatory, antioxidant, and anti-Helicobacter pylori effects.

[0003] The Thorny Bokbunja (Pyrrhiza glabra) is a deciduous shrub belonging to the Rosaceae family in the Rosaceae order, a dicotyledonous plant with thorny stems. It is endemic to Korea and is found in coastal areas of Jeju Island and the Gochang and Sunchang regions of North Jeolla Province. Thorny Bokbunja contains anthocyanins, which have excellent antioxidant properties and are known to help prevent aging. Rich in vitamins and minerals, it is also known to aid in recovery from fatigue. Furthermore, polyphenols contained in the thorny bokbunja have been shown to lower blood pressure.

[0004] Meanwhile, most of the bokbunja concentrates that are currently manufactured and distributed are made from the raw fruit, and the seeds are filtered out during the juicing process, which has the disadvantage of not being able to utilize the effective ingredients contained in the seeds.

[0005] In addition, products that mix other sugars with bokbunja concentrate use high fructose corn syrup or sweeteners, and contain a high proportion of sugars of more than 50% of the total composition, so the original taste and aroma of bokbunja concentrate are reduced, making it impossible to enjoy the original taste and aroma of bokbunja concentrate as is.

[0006] Prior art document: KR Patent Publication No. 10-2023-0123227 (published on August 23, 2023)

[0007] The present invention has been devised to solve the above problems, and the existing manufactured and distributed bokbunja concentrate is mainly a product that is the juice of the raw fruit or a product mixed with other sugars at a certain ratio, so that consumers cannot feel the unique flavor and taste of bokbunja, and there is a disadvantage that it is not easy to ingest the effective ingredients contained in bokbunja seeds, but the present invention has been devised to solve the above problems, and the purpose is to provide a method for manufacturing a fermented bokbunja concentrate that enhances the unique flavor and taste of bokbunja and makes it easy to ingest the effective ingredients of bokbunja seeds.

[0008] In order to achieve the above object, the present invention provides a method for producing a fermented extract of bokbunja, comprising: (a) a bokbunja raw fruit selection and primary processing step of selecting unfrozen native bokbunja, removing leaves and thorns, and selecting only fresh fruits; (b) a crushing step of crushing bokbunja raw fruits containing bokbunja seeds into a certain particle size using a crusher; (c) a boiling step of preparing a cauldron, putting the crushed bokbunja raw fruits into the cauldron, and heating to boil; (d) a fermentation and ripening step of storing the bokbunja boiled liquid from the boiling step (c) in an unglazed earthenware jar and fermenting and ripening it at a temperature of 15 to 18°C ​​for 3 months so that the unique components of bokbunja can adhere and stabilize.

[0009] In addition, (c) the boiling step includes (c1) a de-mangling step in which crushed raw bokbunja fruits are allowed to dissolve in a cauldron at a low temperature of 25℃ to 35℃ for 24 hours to remove the inherent physical properties of bokbunja, (c2) a stirring step in which the mixed bokbunja is stirred by rotation for 24 hours after the first low-temperature step and the temperature is raised to 30℃ to 55℃, and (c3) a sterilization and disinfection step in which the temperature is raised to 88℃ to 93℃ after the second medium-temperature step and the fruits are heated at a high temperature for 4 hours to sterilize and disinfect.

[0010] In addition, (e) after the fermentation and maturation step, the method further includes a fructooligosaccharide and bokbunja decoction mixing step of adding fructooligosaccharide at a certain ratio to the fermented and maturated bokbunja decoction and mixing the bokbunja decoction and fructooligosaccharide at room temperature so that the bokbunja decoction and fructooligosaccharide are mutually combined.

[0011] According to the present invention, existing bokbunja juice concentrate and sugar-containing bokbunja drinks contain excessive sugar and lack the unique flavor and taste of bokbunja, but the bokbunja decoction produced according to the present invention has the effect of reproducing the traditional secret method of boiling in a cauldron while providing a product with the unique flavor and taste of bokbunja.

[0012] In addition, according to the present invention, by using Bokbunja seeds, there is an effect of facilitating the intake of effective ingredients contained in Bokbunja seeds.

[0013] Figure 1 is a process flow diagram of a method for producing a fermented extract of thorny bokbunja according to a preferred embodiment of the present invention.

[0014] Figure 2 is a detailed process flow chart of the boiling step in the method for producing a fermented extract of thorny bokbunja according to a preferred embodiment of the present invention.

[0015] The method for producing a fermented extract of bokbunja according to the present invention comprises: (a) a bokbunja raw fruit selection and primary processing step of selecting unfrozen native bokbunja, removing leaves and thorns, and selecting only fresh fruits; (b) a crushing step of crushing bokbunja raw fruits containing bokbunja seeds into a certain particle size using a crusher; (c) a boiling step of preparing a cauldron, putting the crushed bokbunja raw fruits into the cauldron, and heating to boil; (d) a fermentation and ripening step of storing the bokbunja boiled liquid from the boiling step (c) in an unglazed earthenware jar and fermenting and ripening it at a temperature of 15 to 18°C ​​for 3 months so that the unique components of bokbunja can adhere and stabilize.

[0016] Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. First, when assigning reference numerals to components in each drawing, it should be noted that identical components are assigned the same numerals as much as possible even if they are shown in different drawings. Furthermore, in describing the present invention, if a detailed description of a related known structure or function is judged to obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, although preferred embodiments of the present invention will be described below, it should be understood that the technical idea of ​​the present invention is not limited thereto and can be modified and implemented in various ways by those skilled in the art.

[0017] Figure 1 is a process flow chart of a method for producing a thorny bokbunja fermented liquid according to a preferred embodiment of the present invention, and Figure 2 is a detailed process flow chart of a decoction step in a method for producing a thorny bokbunja fermented liquid according to a preferred embodiment of the present invention.

[0018] Referring to FIGS. 1 and 2, a method for producing a fermented bokbunja extract according to a preferred embodiment of the present invention comprises a bokbunja raw fruit selection and primary processing step (S10), a crushing step (S20), a decoction step (S30), a fermentation and maturation step (S40), and a fructooligosaccharide and bokbunja decoction mixing step (S50).

[0019] The first processing stage (S10) for selecting fresh Bokbunja fruit involves selecting unfrozen native Bokbunja fruit, removing leaves and thorns, and selecting only fresh fruit.

[0020] The Bokbunja raw fruit selection and first processing stage (S10) uses Bokbunja harvested multiple times over a certain period of time, starting from the first harvest, then the second harvest, third harvest, and fourth harvest.

[0021] The crushing step (S20) crushes the raw black raspberry fruit containing seeds into a certain particle size using a crusher.

[0022] The boiling stage (S30) is the process of preparing a cauldron and boiling the Bokbunja fruit crushed in the crushing stage (S20) into the cauldron.

[0023] The boiling stage (S30) involves boiling the raw Bokbunja fruit with the seeds in a cauldron to extract the active ingredients contained in the seeds.

[0024] In particular, Bokbunja seeds are known to contain large amounts of anthocyanins and polyphenols, which are effective in antiviral, anti-inflammatory, antioxidant, and fatigue recovery.

[0025] In the past, the seeds contained in Bokbunja were filtered out through a juicing method, and only the pulp was obtained, which was often used in beverages or other functional foods. However, during the juicing process, the seeds of Bokbunja were excluded and only the pulp was obtained, making it impossible to utilize the effective ingredients of Bokbunja seeds.

[0026] However, the present invention has the advantage of being able to utilize the effective ingredients of the seeds by crushing the raw Bokbunja fruit and boiling it while containing both the pulp and seeds.

[0027] The decoction stage (S30) is made by adding not only fresh bokbunja fruit, but also the bokbunja seed liquid that has been boiled in a double boiler and the bokbunja decoction liquid that has been divided into certain amounts and stored from the decoction stage (S30).

[0028] The seed liquid is made by boiling the Bokbunja seeds in a pressure boiler at a temperature of 100℃ to 115℃ for 4 hours. The Bokbunja seeds that sink to the bottom or do not float during the sterilization and pasteurization step (S36) of the boiling step (S30) are collected and used as a raw material for manufacturing the seed liquid.

[0029] Even if the process is repeated several times over a long period of time in the boiling stage (S30), some bokbunja seeds will sink to the bottom or not float. By scooping out these bokbunja seed residues and reusing them through double boiling, the effective ingredients of the bokbunja seeds can be recycled without being discarded, and the original taste and aroma of bokbunja can be doubled.

[0030] The Bokbunja decoction is manufactured through the decoction stage (S30). A small amount of the Bokbunja decoction that has gone through the decoction stage (S30) is left to be used as a base liquid when mixing with the Bokbunja fresh fruit during the decoction stage (S30).

[0031] The seed liquid and bokbunja decoction, when boiled with fresh bokbunja fruit, help bring out the rich and deep flavor and aroma of bokbunja.

[0032] In one embodiment, the ripening step (S30) includes 70 to 80 wt% of Bokbunja raw fruit, 15 to 20 wt% of Bokbunja ripening liquid, and 5 to 10 wt% of seed liquid.

[0033] Specifically, referring to FIG. 2, the melting step (S30) is composed of a de-agglomeration step (S32), a stirring step (S34), and a sterilization and disinfection step (S36).

[0034] The de-tangling step (S32) is a process in which the crushed raw black raspberries in the cauldron are stirred at a low temperature of 25℃ to 35℃ to ensure that the unique physical properties of black raspberries are not tangled.

[0035] In the de-tangling step (S32), the stirrer is rotated until there is no coagulation due to the unique properties of the bokbunja, and the state of disentanglement is checked, and if there is no tangling, the process moves on to the next step, the stirring step (S34).

[0036] The detangling step (S32) is performed for 24 hours.

[0037] The stirring step (S34) is a process of rotating and stirring the mixed black raspberries by operating a stirrer for 24 hours after the de-agglomeration step (S32) and raising the temperature to 30℃ to 55℃.

[0038] The stirring step (S34) is a preliminary step before moving on to the subsequent sterilization and disinfection step (S36). If the temperature is rapidly increased from the de-agglomeration step (S32) to the sterilization and disinfection step (S36), there is a risk that the Bokbunja phase may coagulate or the uniformity of the contents may be lost due to uneven heat transfer.

[0039] The sterilization and disinfection step (S36) is a step that sterilizes and disinfects by heating to a high temperature of 88℃ to 93℃ for 4 hours after the stirring step (S34).

[0040] In the de-tangling step (S32), the stirring step (S34), and the sterilization and disinfection step (S36), the process is performed using a cauldron boiler.

[0041] The cauldron steamer uses the principle of a traditional cauldron that boils for a long time at a temperature not exceeding 100℃, but the temperature is sensitively controlled for each detailed process of the boiling stage (de-coagulation stage, stirring stage, sterilization and disinfection treatment stage).

[0042] Specifically, the cauldron steamer is configured to include a stirrer, a temperature control sensor, and a stirring speed control sensor.

[0043] The stirrer is a component that removes the entanglement between the black raspberries contained in the container of the cauldron decoction machine and enables stirring. The stirring speed and stirring time are set by the user for each of the entanglement removing step (S32), stirring step (34), and sterilization and disinfection treatment step (S34), and the stirrer operates according to the set values.

[0044] The temperature control sensor senses whether the preset temperature condition value is maintained at each stage of the de-agglomeration step (S32), the stirring step (S34), and the sterilization and disinfection treatment step (S36), and if the sensing value deviates from the preset value, it controls the sensor to return to the preset value.

[0045] The stirring speed control sensor senses whether the preset stirring speed condition value is maintained at each stage of the de-agglomeration stage (S32), stirring stage (S34), and sterilization and disinfection treatment stage (S36), and if the sensing value deviates from the preset value, it controls the sensor to return to the preset value.

[0046] The sterilization and disinfection treatment step (S36) is to maintain the rotation speed of the stirrer at a relatively high speed compared to the de-agglomeration step (S32) and the stirring step (S34), and the rotation speed of the stirrer at the de-agglomeration step (S32) and the stirring step (S34) is to be maintained at a relatively low speed compared to the sterilization and disinfection treatment step (S36).

[0047] This is because the sterilization and disinfection treatment step (S36) is stirred at relatively high temperatures compared to the de-agglomeration step (S32) and the stirring step (S34), which may cause the bokbunja starch to thicken. Therefore, the rotation speed is increased to quickly stir the bokbunja starch to prevent it from sticking or thickening.

[0048] In one embodiment, the sterilization and disinfection step (S36) has a rotational speed per minute (rpm) of the stirrer of 30, and the de-agglomeration step (S32) and the stirring step (S34) have a rotational speed per minute (rpm) of the stirrer of 10.

[0049] In the fermentation and maturation stage (S40), the original Bokbunja liquid from the boiling stage (S30) is placed in an unglazed jar and fermented and maturated at a temperature of 15℃ to 18℃ so that the unique components of Bokbunja can adhere and stabilize.

[0050] The fermentation and maturation step (S40) involves evenly mixing the bokbunja contents contained in the jar in an up-and-down direction, ensuring that the bokbunja properties are evenly mixed without being concentrated in a specific area. In one embodiment, the fermentation and maturation step (S40) is preferably mixed 2-3 times per day.

[0051] The fermentation and maturation stage (S40) further includes an air exposure process in which the Bokbunja decoction contained in the jar is mixed evenly in an up-and-down direction to expose it to air.

[0052] The fermentation and maturation stage (S40) allows the bokbunja seeds contained in the bokbunja contents to oxidize when exposed to air, resulting in a deeper and richer flavor.

[0053] It is recommended that the fermentation and maturation stage (S40) take place for at least 3 months.

[0054] The fructooligosaccharide and bokbunja decoction mixing step (S50) is a step in which fructooligosaccharide is added at a certain ratio to the fermented and ripened bokbunja decoction after the fermentation and ripening step (S40) and mixed at room temperature so that the bokbunja decoction and fructooligosaccharide are mutually combined. In one embodiment, the fructooligosaccharide and bokbunja decoction mixing step (S50) is set such that the mixing ratio of bokbunja concentrate and fructooligosaccharide is 82 to 85 parts by weight of bokbunja decoction and 15 to 18 parts by weight of fructooligosaccharide per 100 parts by weight of the total.

[0055] It is preferable that the fructooligosaccharide and bokbunja decoction mixing step (S50) be performed after the bokbunja decoction has sufficiently completed the fermentation and maturation steps. This is because adding fructooligosaccharide during the fermentation and maturation step (S40) has the disadvantage of intensifying the artificial flavor and aroma, thereby diminishing the original flavor and aroma of bokbunja.

[0056] Fructooligosaccharides are oligosaccharides in which 1 to 3 fructose units are bonded to sucrose. They dissolve well in water and have a refreshing sweetness and physical properties similar to sucrose.

[0057] Fructooligosaccharides are known to have various physiological effects, including digestive health, by increasing the number of intestinal bacteria, bifidobacteria, in the lower small intestine.

[0058] The above description is merely an illustrative description of the technical idea of ​​the present invention, and those skilled in the art will appreciate that various modifications, changes, and substitutions may be made without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention and the accompanying drawings are not intended to limit the technical idea of ​​the present invention, but rather to explain it, and the scope of the technical idea of ​​the present invention is not limited by these embodiments and the accompanying drawings. The protection scope of the present invention should be interpreted by the following claims, and all technical ideas within a scope equivalent thereto should be interpreted as being included in the scope of the rights of the present invention.

Claims

1. (a) The first processing stage of selecting fresh bokbunja fruits by selecting unfrozen native bokbunja fruits, removing leaves and thorns, and selecting only fresh fruits; (b) A crushing step of crushing fresh Bokbunja fruit containing Bokbunja seeds into a certain particle size using a crusher; (c) Preparation of a cauldron decoction machine, a decoction step of putting crushed Bokbunja fruit into the cauldron decoction machine and heating it to boil; (d) Fermentation and maturation stage where the boiled bokbunja liquid from the boiling stage is placed in an unglazed jar and fermented and matured for 3 months at a temperature of 15℃ to 18℃ so that the unique components of bokbunja can adhere and stabilize. A method for producing a fermented extract of thorny bokseed, including .

2. In paragraph 1, (c) The lunar stage (c1) A de-tangling step in which the crushed raw black raspberries are detangled in a cauldron at a low temperature of 25℃ to 35℃ for 24 hours to remove the unique physical properties of black raspberries. (c2) After the first low-temperature stage, a stirring stage is performed to raise the temperature to 30℃~55℃ and rotate and stir the mixed Bokbunja for 24 hours. (c3) After the second intermediate temperature stage, the sterilization and disinfection process is performed by heating to 88℃~93℃ and heating at high temperature for 4 hours. A method for producing a fermented extract of thorny bokseed, including .

3. In paragraph 1, (e) After the fermentation and maturation stages, a fructooligosaccharide and bokbunja decoction mixing stage is performed by adding fructooligosaccharide at a certain ratio to the fermented and maturated bokbunja decoction and mixing the bokbunja decoction and fructooligosaccharide at room temperature so that the bokbunja decoction and fructooligosaccharide are mutually combined. A method for producing a fermented extract of thorny bokbunja, which further comprises .

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