KR-20260064219-A - Method for obtaining nature flavoring substances from immature green tangerine peel using distillation

Abstract

The present invention relates to a method for obtaining a natural fragrance substance from the peel of an unripe tangerine using a distillation extraction method, wherein the method comprises: a) a step of soaking the unripe tangerine in distilled water at 40°C to 60°C for 10 to 60 minutes to remove wax from the peel and wash it; b) a step of collecting the outer peel of the unripe tangerine after step a), wherein the white inner peel is removed as much as possible and the blue outer peel is collected; c) a step of adding distilled water heated to 60°C to 70°C to the blue outer peel so that the ratio of the blue outer peel to the distilled water is 1:1 to 1:2 and finely grinding it; and d) a step of placing the ground liquid into an oil still and heating it, and when the ground liquid boils and aromatic steam passes through a cooling tube and liquefies, separating and taking only the upper layer of oil.

Inventors

• 이가희

Assignees

• 이가희

Dates

Publication Date

20260507

Application Date

20241031

Claims (8)

1. Step a) of soaking unripe tangerines in distilled water at 40°C to 60°C for 10 to 60 minutes to remove wax from the peel and washing; After step a), step b) involves collecting the outer peel of the unripe tangerines by removing the white inner peel as much as possible and collecting the blue outer peel; c) Step of adding distilled water heated to 60°C to 70°C to the blue outer skin so that the ratio of blue outer skin to distilled water is 1:1 to 1:2, and finely grinding; and Step d) placing the ground liquid into an oil still and heating it, and when the ground liquid boils and aromatic steam passes through a cooling tube and liquefies, separating and taking only the upper layer of oil; A method for manufacturing a natural flavoring substance including
2. In Article 1, A method for manufacturing a natural fragrance substance, characterized in that the oil taken in step d) above includes a citrus scent, a woody scent, a herbal scent, a floral scent, and a terpenic scent.
3. In Article 1, A method for producing a natural fragrance substance, characterized in that, based on the results of GC-MS (gas chromatography-mass spectrometry) analysis, the oil taken in step d) comprises DL-Limonene, gamma-terpinene, alpha-pinene, beta-pinene, D-alpha-pinene, o-Cymene, alpha-Phellandrene, Sabinene, Terpinolene, and linalyl anthranilate.
4. In Article 1, A method for manufacturing a natural fragrance substance, characterized in that, based on the GC-MS (gas chromatography-mass spectrometry) analysis results, the oil taken in step d) contains DL-Limonene 52.0~56.0%, gamma-terpinene 17.0~21.0%, beta-pinene 7.0~8.0%, alpha-pinene 6.0~7.0%, D-alpha-pinene 5.0~6.0%, o-Cymene 3.0~4.0%, and alpha-Phellandrene 1.0~2.0%.
5. In Article 1, A method for manufacturing a natural flavoring substance characterized by not performing enzyme pretreatment in step a) above.
6. In Article 1, A method for manufacturing a natural flavoring substance characterized by a higher yield compared to a pressing method.
7. In Article 1, A method for manufacturing a natural flavoring substance, characterized in that the above-mentioned unripe tangerines are unripe tangerines thinned between May and August.
8. In Article 1, A method for manufacturing a natural flavoring substance characterized by obtaining a hydrosol as a byproduct from the lower layer in step d) above.

Description

Method for obtaining nature flavoring substances from immature green tangerine peel using distillation The present invention relates to a method for obtaining a natural flavoring substance from the peel of an unripe tangerine. Specifically, the present invention relates to a method for obtaining a natural flavoring substance from the peel of an unripe tangerine using a distillation extraction method. This patent relates to the results of research conducted with the support of the Jeju Technopark “2024 Region-led Science and Technology R&D Project” funded by Jeju Special Self-Governing Province. Natural fragrances are fragrances extracted and isolated from natural materials. While there are approximately 1,500 types of fragrance materials derived from plants and animals, the majority of natural fragrances are plant-based. Plant-based fragrances are obtained from fragrant plants, and representative fragrance materials include bergamot, sage, eucalyptus, jasmine, juniper, lavender, orange, peppermint, and vanilla. Animal-based fragrances mainly include ambergris obtained from whales, civet obtained from civet cats, muscone obtained from musk deer, and caslorium obtained from beavers. Citrus fruits have a refreshing, sweet, and fresh scent, thanks to the essential oils contained in the fruit, and bergamot, orange, lemon, lime, and mandarin are widely used as natural fragrance ingredients. Korean Patent Publication No. 10-2023-0032210 (Patent Document 001) relates to “a method for extracting essential oil from tangerines using a hydrolytic enzyme,” and Korean Patent Publication No. 10-2023-0055831 (Patent Document 002) relates to “a tangerine flavor containing essential oil extracted from tangerine peel, a tangerine flavor beverage composition containing the same, and a method for manufacturing the same.” All of the above patent documents disclose a technique for extracting essential oils by adjusting the pH of a mixture of citrus peel and water to 4.0 to 5.0, adding one or more hydrolytic enzymes selected from cellulase, polygalacturonase, and xylanase to the mixture, reacting the mixture at room temperature, extracting the reaction product, and then centrifuging the extracted sample to recover the supernatant. The above patent documents state that by using hydrolytic enzymes, the possibility of residual solvent remaining in the solvent extraction method can be eliminated, and by reacting the hydrolytic enzymes at room temperature, the qualitative deterioration of the aroma due to thermal denaturation can be prevented. (Non-patent document 001) is a paper on “Increasing extraction yield of essential oil and fragrance analysis by enzymatic pretreatment from Hallabong peel,” and the paper is characterized by performing enzymatic pretreatment on Hallabong peel to improve essential oil extraction efficiency. Specifically, the above paper discloses a technique in which unripe and ripe Hallabong oranges are divided into four parts to separate the flesh and peel, and then only the peel is used to add enzymes cellulose, xylanase, and pectinase at a pH of 4.0 to 5.0 in a ratio of 1:3 with distilled water, and then the mixture is juiced after the reaction is completed at 18°C, and the extracted sample is centrifuged to obtain the supernatant. It is stated that through enzyme pretreatment, essential oils present in the peel of Hallabong oranges can be extracted with a higher yield compared to the conventional cold press extraction method. FIG. 1 is a schematic diagram of a method for manufacturing a natural fragrance substance according to the present invention. FIGS. 2 to 6 are images relating to embodiments of each step of the present invention. Figure 7 is the GC-MS analysis result of the oil obtained in the example, and relates to the component analysis result of unripe tangerine essential oil. The invention is not limited to the embodiments disclosed below but may be embodied in various different forms, and the embodiments are provided merely to ensure that the disclosure of the invention is complete and to fully inform those skilled in the art of the scope of the invention, and the invention is defined only by the scope of the claims. In this specification, 'A to B' is defined as being A or more and B or less. In this specification, 'A to B' is defined as being A to B. In this specification, 'at least one of A and B' is a concept that includes all of A or B or a combination of A and B. In this specification, "approximately" or "roughly" is used to mean at or close to the value when a tolerance is presented. The contents of the present invention will be explained more specifically in the following examples and experimental examples, but the present invention is not limited thereto. * <Example> FIG. 1 is a schematic diagram of a method for manufacturing a natural flavoring substance according to the present invention, and FIGS. 2 to 6 are images of an example of a method for obtaining a natural flavoring substance fro