KR0178423B1 - Preparation of tree sap - Google Patents

Abstract

The present invention relates to a method for producing a sap beverage. More specifically, the present invention relates to a method for producing a sap drink mainly based on groceries and birch sap. The method for producing a flavored sap beverage of the present invention includes the steps of collecting, filtering and ultraviolet sterilization of sap; Adding sugar and acidulant to the filtrate sterilized sap in the first step and mixing the mixture; And a step of filtering the compound solution obtained in the past and sterilizing for 30 seconds to 5 minutes at 90 to 100 ° C. On the other hand, the preparation method of the herbal medicine mixed sap beverage of the present invention is the step of collecting and filtering the sap (樹液) and ultraviolet sterilization; Adding a herbal medicine to the filtration sterilized sap in the first step and mixing the mixture; And a step of filtering the compound solution obtained in the past and sterilizing for 30 seconds to 5 minutes at 90 to 100 ° C. According to the preparation method of the sap beverage of the present invention, by using the sap that is effective in diuresis, constipation, gastrointestinal diseases, gout, rheumatism, arthritis, swelling, swelling, eczema, scurvy, neuralgia, and contributes to health promotion, Sap drinks and sap beverages are added to the sap beverages are given unique taste and functionality, depending on the added material, respectively, it will be able to expand the consumption of the variety.

Description

How to prepare sap

1 is a process chart showing the manufacturing method of the sap beverage of the present invention.

The present invention relates to a method for producing a sap beverage. More specifically, the present invention relates to a method for producing a sap drink mainly based on groceries and birch sap.

The custom of drinking sap as a healthy drink has a long history not only in Korea, but also in the Soviet Union, China, and Japan, and as a folk medicine, diuresis, constipation, gastrointestinal disease, gout, rheumatism, arthritis, swelling, swelling, eczema, scurvy, It has been reported to be effective in neuralgia. The species for harvesting sap are mainly birch and maple, and birch, birch, birch, birch, hawthorn, etc. are known as maple, alpine, and maple. In Korea, this kind of trees are widely distributed throughout the country, and especially groceries and birch trees are known to be concentrated in Gangwon-do and Jirisan.

In recent years, it has been intensively grown through large-scale afforestation, and the sap collected is also concentrated in the province. The sap of the sap of these trees is about 10 days before and after March 5 (seeding), and the birch is about 10 days before and after April 20 (grain cow), and the sap moves before other trees. The traditional method of collecting sap is to make a V-shaped groove with an ax or saw in the trunk of a tree located 30 to 50 cm above the ground. The sand dunes method is widely known. Recently, using a new method, drill a hole with a hole of 1.2cm in diameter and 1 ~ 1.5cm in depth between the waters of 30 ~ 50cm above the ground, connect the fitting hose, and support the container below to collect the sap.穿孔 法) is popular. On the other hand, the conventional sand dune method is unsanitary because the damage to the trees and the entering of contaminants in the harvesting process, and recently, relatively little damage to the trees and hygienic drilling method is used a lot. The sap is ejected by the transpiration of trees due to the temperature difference (10 ~ 15 ℃) and the night (-3 ~ -4 ℃) temperature difference (approximately 10 ~ 15 ℃). It is about 10cm tall and 7.5L average.

Kim et al. Studied the sap constituents of Goryeo and Geoje trees in the Jirisan area. , , , Among them, Ca and K are contained in a relatively high content, the main anion Wow Is contained, the main cation of the giant sap is , , , Of which The ratio of is significantly higher and The sugar content is relatively sweet as the grouse contains 2.7% (v / v) of sucrose, while the glucose and fructose contain 0.097% (v / v) and 0.305% (v / v) of glucose and fructose, respectively. It is reported that it is included in the Korean Journal of Nutrition and Nutrition, 20 (5): 479-482 (1911).

On the other hand, in the case of the sap produced in Korea at present, there is almost no processing, the situation is consumed enough to drink the produced sap in the form of drinking water immediately. In addition, there is still no infrastructure necessary for the collection, storage, and processing of sap, while the economic feasibility of sap beverages is not accurately evaluated. Since the storage cost is very high, the necessity of developing a product with improved value added at the same time to increase the shelf life of the sap through a rapid processing method.

Accordingly, the inventors of the present invention to produce cans beverages with increased palatability and functionality that can be easily drinkable and room temperature distribution, mainly based on groceries and birch sap, and completed the present invention.

After all, it is an object of the present invention to provide a method for producing a sap drink mainly based on groin and birch sap.

Yet another object of the present invention is to provide an infusion beverage prepared by the electric method.

Hereinafter, the manufacturing method of the sap beverage of the present invention will be described in detail according to the process.

[Step 1: Collection of Sap]

In March and April, fresh sap from hyssop and birch is sanitized vertically. If possible, collect the sap at low temperatures in the absence of sunlight. Filter the sap each time a small amount of sap is collected using a small collection container and filter it through a 200-300 mesh filter network that has been sterilized. Collect in sterilized containers of capacity. At this time, the sample to be processed immediately into a beverage is added to the production of the stock solution beverage of the second step to be described later, the sample that requires long-term storage is stored at -40 ℃ freezer after freezing at -40 ℃.

That is, for long-term preservation of the stock solution as it is, or may be stored frozen after concentration to reduce the volume, in the present invention, after fine filtration using an ultrafiltration system (ultrafiltration system), falling film type (falling film type) After vacuum condensing in a reduced pressure concentrator to 65 ~ 70Brix, filled and sealed in a sterilized container, stored at -18 ℃, and then left at room temperature for 24 hours before the date of manufacture of the beverage for use as a beverage material or using a microwave device. Quickly thaw completely. At this time, if the temperature of the sap rises at room temperature for a long time after thawing is finished, there is a possibility that various bacteria may breed, so that the sap is feared, so that the temperature of the sap during thawing should be kept below 5 ℃.

[Step 2: Preparation of Stock Beverage]

When preparing the stock solution as a product that is not heat-treated like raw water, the stock solution is first filtered through a sterilized 0.45㎛ microfiltration microfiltration device to remove various germs, and then sterilized by passing through an ultraviolet sterilizer. Aseptically filled into bottles, refrigerated at 4 ℃ or below. This beverage is not heat sterilized and contains about 1% (v / v) sugar and other organic substances in the beverage. Therefore, it is difficult to distribute microorganisms at room temperature, and it is difficult to distribute it at room temperature. .

[Step 3: Filtration and Blending]

After the first filtration, if the freezing process for long-term preservation, a small amount of starch or protein, etc. during thawing will remain as a precipitate after denaturation. This is filtered again with a bag filter, and then the mesh of the filter network is filtered transparently and cleanly with a cartridge type microfiltration device of 0.45 mu m or less. To prepare a flavored sap beverage in thawed filtered sap, add high fructose as sugar and 9 to 11 ° Brix and citric acid as acidic acid in a volume ratio of 0.1 to 0.2% (v / v) with respect to electric sap. To prepare the ginseng, green tea, black tea extract as a herbal medicine in a volume ratio with respect to the sap each 0.1 to 0.3 (v / v) for ginseng, 5 to 15% (v / v) for green tea, 2.5 to 2.5 for black tea After adding to 7.5% (v / v), it mix | blends so that it may fully melt | dissolve.

[Step 4: Sterilization and Packaging]

The sufficiently mixed mixture is filtered through the above-described precision filtration device through a cartridge type filtration device having a mesh size of 1 to 2 μm. The filtered blend is sterilized for 1 minute at 95 ° C. in an autoclave (HTST) and immediately transferred to a filling machine. The can is filled and immediately sealed with the liquid temperature maintained at 85 ° C. or higher, and the sealed can is cooled to 50 ° C. with cooling water to prepare a final product.

In the preparation of the sap beverage of the present invention, the undiluted beverage is prepared without adding any additives to the undiluted solution, and the sweetened beverage is determined by adding a proper ratio (sugar / acid) to acid concentrations and sugars by concentration to perform a sensory test to determine the blending ratio. In the case of mixed herbal medicine sap drinks, ginseng, black tea, and green tea are extracted and added to each concentration based on the sugar / acid ratio determined in the seasoning beverage, and then the compounding ratio is determined by performing a sensory test. In addition, the sensory test for determining the compounding ratio of the sap canned beverage is filtered and sterilized to determine the blending ratio, proper concentration, sweetener concentration, acidulant concentration, and the like. In the sugar / acid ratio determination test, a nine-point intensity method indicating the intensity standard of taste is used. The result of sensory test is statistical processing method using SAS program, and variance analysis is performed to test significance at 95% (v / v) level.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples according to the gist of the present invention.

Example 1 Preparation of Sap Beverage

In March and April, fresh sap is collected hygienically from persimmon trees and birch trees by a perforation method, and each time a small amount is collected, it is filtered through a sterilized 200 ~ 300 mesh filter network and sterilized at a temperature of 4 ° C. or less. Collected in a container. Then, the stock solution was filtered through a sterilized 0.45 μm mesh size microfiltration apparatus to remove various bacteria, and then sterilized by passing through an ultraviolet sterilizer to prepare a sterilized sap beverage. Then, aseptically charged into a PET bottle and refrigerated at 4 ℃ or less.

When the birch sap has a pH of 5.56 and the cypress sap is 4.97, all of the stocks with a pH of 4.0 or higher are hot filled by 95 minutes of high temperature sterilization (HTST) at about 1 minute. For sterilization, pressure sterilization was carried out at 121 ° C. for more than 15 minutes for complete sterilization. The palatability of the soda solution thus prepared was moderate and not very good.

Example 2 Preparation of Kami Sap Beverage

After the first filtration and freezing, traces of starch or protein are denatured during defrosting and remain as precipitates.These are filtered again with a bag filter, and the mesh of the filter network is 0.45 ㎛ or less. Filtration was clear and clear with the apparatus. To the thawed filtered sap, high fructose as sugar was added at 0.1 to 0.2 ° Brix, and citric acid as acidulant was added at a volume ratio of 0.1 to 0.2% (v / v) with respect to the electric sap, followed by stirring to be sufficiently dissolved.

The mixed mixture was filtered through the above-described precision filtration apparatus through a cartridge type filtration device of 1 ~ 2 μm mesh size, and the filtered mixture was sterilized for 1 minute at 95 ° C. in a high pressure instant sterilization (HTST) machine. And immediately transferred to the filling machine. The can was filled and immediately sealed while the liquid temperature was maintained at 85 ° C or higher, and the sealed can was cooled to 50 ° C with cooling water.

Then, the sap was filtered through a 0.45 μm filter, and the concentration of citric acid was 0.1% (v / v), 0.15% (v / v), and 0.2% (v / v) of the total sap. The results of sensory evaluation by adjusting the sugar (high fructose) concentration to 9 ° Brix, 10 ° Brix, and 11 ° Brix according to the acid concentration determined here are shown in Table 1.

As shown in Table 1, the treatment group added 0.1% (v / v) citric acid to the sap of birch and cypress wood showed the best palatability with the refreshing feeling, and the addition of 0.2% (v / v) was very strong and palatability Appeared bad. When sugars were added to 9-11 ° Brix in 0.1% (v / v) citric acid, 9,10 ° Brix showed slightly better and 11 ° Brix felt slightly sweeter. There was no sugar content of 10,11 ° Brix with 3.5 points, and 9 ° Brix had a sweet taste and no significant difference between treatments. Therefore, the product was prepared by adjusting the citric acid content 0.1% (v / v), the sugar content 10 ° Brix.

Example 3: Preparation of herbal medicine mixed sap drink

A herbal medicine mixed sap beverage was prepared in the same manner as in Example 2, except that ginseng, green tea, and black tea were added instead of sugars and acidulants.

To determine the concentration of herbal medicines, acid and sugar-based beverages, ginseng Ex 0.1% (v / v) (6.7 ° Brix), green tea Ex 10% (v / v) (1.6 ° Brix), black tea Ex 2.5 A sap beverage containing herbal medicines was prepared by adding% (v / v) (3.2 ° Brix), and the sensory test results of the prepared beverages are shown in Table 2 below.

As shown in Table 2, as a result of sensory evaluation of each treatment group by the addition of ginseng Ex, birch trees treated with 0.1% (v / v) and buckthorn trees with 0.2% (v / v) treated with the most suitable strength. It was found that the addition of ginseng Ex is very advantageous in terms of functional enhancement, but if given too dark taste was not discriminated from conventional ginseng drink. In addition, there is a fear that the taste may not be obtained from teenagers who are not addressed in the beverage, so the flavor of ginseng is good.

As a result of sensory evaluation of each treatment group by the addition amount of green tea Ex, birch 10% (v / v) treatment was the best treatment, and cypress wood 15% (v / v) treatment was the best treatment. Green tea added beverages had a subtle taste with the inherent flavor of green tea.

As a result of sensory evaluation of each treatment group by the amount of black tea Ex added, birch showed good results in the order of 7.5% (v / v) 5.0% (v / v) 2.5% (v / v), but there was no significant difference. 2.5% (v / v) and 5.0% (v / v) were equally good, and significantly better than 7.5% (v / v). Therefore, the minimum amount of 2.5% (v / v) treatment was selected that can give the same effect in a small amount. Black tea has a preferred flavor among younger people compared to green tea, and the color of drink is very good.

[Example 4: Preparation ratio of grouse and birch sap beverage]

The final compounding ratio of the sap beverages determined according to the results of Examples 2 to 3 is shown in Table 3.

Example 5 Storage Test of Sap Beverage Products

The sap stock beverage was sterilized by pressurized steam at 121 ° C. for 15 minutes, and the sweet sap beverage and the herbal medicine mixed sap beverage were sterilized at 95 ° C. for 1 minute. Then, after storing for 15 days in a 37 ℃ thermostat, the sensory test after opening the product, there was no change in taste and aroma, the total bacterial count and E. coli was negative in the microbial culture test.

As described above and demonstrated in detail above, according to the method for preparing the sap beverage of the present invention, by using as a predominantly sap that is effective in diuresis, constipation, gastrointestinal diseases, gout, rheumatism, arthritis, swelling, swelling, eczema, scurvy, neuralgia It can contribute to health promotion, and the flavored sap drink and the mixed herbal medicine sap drink give unique taste and functionality, respectively, depending on the added material, and the consumption class will be able to be widely expanded.

Claims (1)

(Iii) collecting the sap, which is filtered at 200 to 300 mesh in a low temperature state and stored at 4 ° C. or concentrated under reduced pressure to 65 to 70 Brix at −18 ° C .; (Ii) ultraviolet sterilizing the sap collected in electricity; (Iii) adding 0.1 to 0.3% (v / v) of ginseng, 5 to 15% (v / v) of green tea, and 2.5 to 7.5% (v / v) of black tea to the sap sterilized by the previous step, and mixing the mixture by stirring; And (iii) filtering the compound solution obtained in the previous period and sterilizing the mixture solution at 90 to 100 ° C. for 30 seconds to 5 minutes.