Production and Heat-Stable Characteristics of Emulsion Made from Buckwheat Sprout Extracts

This study analyzed the production and heat stability of an emulsion made from buckwheat sprout extracts with high rutin content. To obtain high rutin contents, buckwheat was sprouted and the polyphenols and rutin were extracted from buckwheat sprouts. Concentrated extracts were made into an emulsion using a homo mixer and hydraulic homogenizer, after which heat stability was analyzed. The polyphenol contents were highest in ground sprouts grown for 8 days (10.66 mg/g), which was 10 times higher than those of buckwheat seeds. Extraction with 50% ethanol after blanching was the most effective method for obtaining extracts with higher polyphenol content and rutin content. Extracts were concentrated up to 60% soluble solid content and then emulsified using a homo mixer and hydraulic homogenizer. Heat stability of the emulsion passed through the hydraulic homogenizer was slightly higher than that made using the homo mixer. The heat stability of the emulsion was more strongly affected by heating time than temperature. In conclusion, the buckwheat concentrate emulsion passed through the hydraulic homogenizer was more heat stable than buckwheat extract alone.

메밀 싹 추출물 에멀젼의 제조 및 에멀젼의 열 안정 특성

메밀 성분 중 루틴의 추출 효율을 높이기 위해 메밀을 발아한 후 루틴 및 polyphenol 추출 효율이 높은 추출방법을 선택하였다. 메밀의 발아는 흙 재배가 효율적이었으며, 8일 후에는 polyphenol 함량이 10.66 mg/g으로 메밀 종자에 함유되어 있던 polyphenol 함량의 10배 이상 높은 양을 얻을 수 있었다. 발아 메밀에서 추출된 루틴을 포함한 polyphenol 성분은 에멀젼을 제조하여 열에 대한 안정성을 높이는 데 효율이 있는지를 확인하였다. 에멀젼은 homo mixer만을 통과시키는 것보다 유압식 균질기를 통과시켰을 때 포접 효율이 높을 뿐만 아니라 열처리 온도에 대하여 열 안정성이 우수한 것을 알 수 있었다.