KR100536442B1 - Manufacturing method for berry juice - Google Patents

Abstract

The present invention is to provide a method of manufacturing strawberry juice that can increase the utilization of the strawberry by increasing the utilization of the strawberry by easy juice, easy to package, transport, storage, and improve the handling convenience, storage, quality, After washing, crushed and crushed with a nonwoven fabric, heated the strawberry at 80 ° C. for 20 minutes, cooled the heated juice at 50 ° C., and then filtered it, VISCOZYME and peck 0.1 wt% of one or more pectin degrading agents in PINA TINase is treated with pectinase, which is filtered and concentrated to 50 (Brix).

Description

Method of manufacturing strawberry juice {MANUFACTURING METHOD FOR BERRY JUICE}

The present invention relates to a method for producing strawberry juice, and more particularly, to a method for producing strawberry juice, which can increase the utilization of the strawberry, and improve the ease of handling, shelf life, quality easily.

Strawberries are perennial plants of the dicotyledonous rosewood rosaceae, rich in vitamin C content, has a harmony of sour and sweet taste and unique fragrance. It is rich in sugar and sweet, and contains vitamin C and various antioxidants.

However, compared to other fruits, the flesh is soft and the moisture content is high, and it is easy to deteriorate, and the storage period is very short due to softening, deterioration, and mold generation.

In other words, the strawberry is weak in the tissue of the skin is easily damaged when handling, such as harvesting, transportation, etc. may be quickly deteriorated due to compression and decay, it is difficult to store for a long time, it is forced to distribute for a limited time.

The present invention has been made to solve the shortcomings of the strawberry as described above, the object of the present invention is to increase the utilization of the strawberry by juice the strawberry to facilitate packaging, transport, storage, ease of handling, storage, quality It is to provide a method for producing strawberry juice that can be improved.

Therefore, the present invention in order to achieve the above object, in the preparation of strawberries in strawberry juice, after washing the strawberry as a raw fruit, crushed, and crushed crushed strawberry using a non-woven fabric, the juice of strawberry at 80 ℃ 20 minutes Heated, the heated juicy strawberries were cooled at 50 ° C., and then filtered, and treated with pectinase by adding 0.1% by weight of one or more pectinases of VISCOZYME and PECTINASE. It provides a method for producing strawberry juice consisting of filtration and concentrating to 50 (Brix).

Hereinafter, a preferred embodiment of the method for producing strawberry juice according to the present invention will be described in detail.

The method for preparing strawberry juice of the present invention is pulverized after washing the strawberry, raw fruit, juice the crushed strawberry using a non-woven fabric, heated the juice and then cooled and filtered, pectin degrading enzyme by adding a pectinase Treatment, which is filtered and concentrated.

The present invention, after washing the strawberries, which are fresh fruits, is pulverized and juiced using a nonwoven fabric. In this embodiment, in heating the juice strawberry, the heating temperature is set to 60 ° C., 70 ° C., 80 ° C., 90 ° C., and 100 ° C. And heating time was set to 5 minutes, 10 minutes, 15 minutes, 20 minutes, and 25 minutes.

Filtration time was 100 mL taken under reduced pressure filtration, and filter paper was used Watman No. 1.

The brownness was measured by taking a certain amount and absorbance at 660 nm using a uv-visible spectrophotometer (Shimandzu UV-1601 PC, Japan), respectively.

Chromaticity is repeated three times using Hunter's color L value (whiteness), a value (redness), and b value (yellowness) using a chromometer (model CR-300, CT-310, Minilta Co., Japan). Measured and expressed as average value.

In order to produce a high quality strawberry juice under the above conditions, the physical properties of the heating conditions are investigated as shown in Table 1 below.

Changes in physical properties with various heating temperatures and heating times Condition Physical properties Experimental condition Heating temperature (℃) Heating time (minutes) Filtration time (minutes) Brownness degree (O.D.) Color difference meter Whiteness (L) Redness (a) Yellowness (b) One 90 20 1.48 0.180 22.79 58.64 39.31 2 90 10 1.19 0.188 19.57 56.03 33.76 3 70 20 2.50 0.149 26.59 60.58 45.82 4 70 10 2.40 0.155 22.56 57.89 38.91 5 80 15 1.24 0.186 22.74 56.37 35.22 6 80 15 1.54 0.189 20.74 56.38 35.44 7 100 15 1.27 0.199 15.82 50.12 27.29 8 60 15 2.50 0.146 30.52 61.31 52.59 9 80 25 1.24 0.183 19.77 52.78 44.09 10 80 5 1.48 0.183 21.86 50.43 54.91

As a result, the filtration time ranged from 12.4 to 25.0 minutes, and the brownness ranged from 0.146 to 0.199, and as a result of examining the chromaticity change according to the heating conditions, the color difference whiteness ranged from 19.57 to 30.52, redness 50.12 to 61.31, and yellowness. The range is 27.29 to 54.91.

Therefore, as a result of predicting the optimum conditions for the filtration time, brownness and chromaticity according to the heating temperature and heating time, the filtered time was the highest when the heating time was 60.12 ℃ and the heating time was 13.90 minutes. When the heating temperature is 94.74 ℃, the lowest value when the heating time is 8.24 minutes.

The brown value was highest when the heating temperature was 98.40 ° C., when the heating time was 11.08 minutes, and the lowest value was when the heating temperature was 60.00 ° C., when the heating time was 15.07 minutes.

The whiteness was the highest when the heating temperature was 60.14 ℃ and the heating time was 16.20 minutes, and the lowest value was when the heating temperature was 99.66 ℃ and the heating time was 16.81 minutes.

The redness was the highest when the heating temperature was 60.19 ℃ and the heating time was 16.38 minutes, and the lowest when the heating temperature was 88.56 ℃ and the heating time was 5.96 minutes.

The yellowness was the highest when the heating temperature was 70.89 ° C. and the heating time was 6.09 minutes. The yellowness was the lowest when the heating temperature was 99.90 ° C. and the heating time was 15.67 minutes.

In addition, as a result of examining the influence of physicochemical properties according to heating conditions such as heating temperature and heating time, the results are shown in Table 2 below.

Analysis of ANOVA in Regression Models of Physicochemical Properties According to Heating Conditions of Strawberry Juice Condition Impact Filtration time (minutes) Brownness degree (O.D.) Color difference meter L a b Heating temperature (℃) 4.30 6.18 5.03 2.28 3.79 Heating time (minutes) 0.06 0.04 0.04 1.60 0.02

As a result, the filtration time was shown to be more affected by the heating temperature than the heating time.

This indirectly shows that the heating temperature is an effective factor for effectively decomposing the pectin material contained in the strawberry, and the brownness and chromaticity are more affected by the heating temperature than the heating time.

As a result of setting contour and three-dimensional reaction surface for filtration time, brownness and chromaticity according to heating temperature and heating time, filtration time tended to decrease with increasing heating time and heating temperature. The tendency to increase as is increased.

The whiteness tended to decrease with increasing heating temperature, the redness tended to decrease with increasing heating time, the highest value when the heating time was between 13 and 20 minutes, and the yellowness was the heating time. This increased with increasing tendency, and showed the lowest value when the heating time was 12 to 18 minutes.

On the other hand, for preparing strawberry juice using a juice strawberry, the overall acceptability is presented as 4.0 according to the heating conditions and the sensory test results, as shown in Table 3 below.

Sensory Characteristics of Juices with Various Heating Temperatures and Heating Times Condition Sensory characteristics Experimental condition Heating temperature (℃) Heating time (minutes) color incense flavor Overall Symbol One 90 20 2.6 2.8 1.4 2.4 2 90 10 2.6 2.4 1.4 2.4 3 70 20 3.2 2.2 2.4 2.8 4 70 10 3.2 2.6 2.4 2.8 5 80 15 3.0 2.8 2.0 2.4 6 80 15 3.0 2.8 2.0 2.4 7 100 15 3.0 4.2 2.4 3.2 8 60 15 3.8 3.6 2.6 2.6 9 80 25 3.8 3.2 3.0 3.6 10 80 5 3.8 3.8 2.8 3.4

As a result, 2.6 to 3.8 for color. For flavors, the values range from 2.2 to 4.2, from 1.4 to 3.0 for flavors and from 2.4 to 3.6 for overall acceptability.

Therefore, the result of setting the color, flavor, taste, and overall preference according to the heating temperature and heating time of the juicy strawberry are as follows.

The color showed 3.22, the highest value when the heating time was 15.00 minutes when the heating temperature was 68.33 ℃, and 2.67, the lowest when the heating time was 15.00 minutes when the heating temperature was 90.00 ℃.

In the case of color, high sensory properties were shown at low temperatures, and low sensory properties were shown at high heating temperatures because the anthocyanin pigment was changed to a dark red color by heating.

The fragrance showed the highest value of 4.08 when the heating time was 18.81 minutes and the lowest value was 2.33 when the heating time was 16.48 minutes when the heating temperature was 98.49 ° C.

In the fragrance, the higher the heating time, the higher the sensory score.

The taste shows the highest value of 2.93 when the heating temperature is 70.86 ° C. and the heating time is 23.89 minutes. The sensory taste shows a lower rating than the color, aroma, and overall preference. Due to its sweetness and quality is not excellent, that is, because the prepared juice is lower in sugar and acidity than the general flavored beverage.

In any case, the overall preference represents the highest value of 3.51 when the heating temperature is 81.05 ° C and the heating time is 24.99 minutes.

Therefore, it can be said that color, aroma, and taste are all influenced more by heating temperature than heating time except general preference.

In addition, as a result of examining the influence of physicochemical properties according to heating conditions such as heating temperature and heating time, the results are shown in Table 4 below.

Analysis of ANOVA in Regression Models of Physicochemical Properties According to Heating Conditions of Strawberry Juice Condition Impact color incense flavor Overall preference Heating temperature (℃) 3.15 2.13 1.18 1.05 Heating time (minutes) 2.95 1.13 1.47 4.40

As a result, the sensory element is more sensitive to the heating temperature than the heating time.

As a result of setting contour and three-dimensional reaction surface for filtration time, brownness and chromaticity according to heating temperature and heating time, color showed higher sensory value at lower heating temperature and lower heating time. Higher heating times indicate higher values.

The taste tends to be similar to the flavor, and the higher the heating temperature and the higher the heating time, the higher the value.

After all, the present invention, as described above, as a result of examining the physicochemical and sensory characteristics according to the heating temperature and the heating time in the production step, the juice was heated for 20 minutes at 80 ℃ to prepare strawberry juice as a concentrate It can be seen that it is most effective.

As described above, in the present invention, the juice is heated at 80 ° C. for 20 minutes, cooled and filtered, and a pectin degrading agent is added to treat pectinase.

After cooling the heated strawberry at 50 ℃ as described above is filtered to remove the floating material such as pectin in the juice primarily, and then enzyme treatment with a pectin degrading agent.

Pectin is a substance contained in most fruits and vegetables and is generally known as a substance causing turbidity. (PECTINASE) using a pectin degradation agent, the pectin degradation agent is subjected to pectinase treatment for 50 minutes at 60 ℃ after adding 0.1% by weight of the sample amount.

Turbidity, Brownness, and Color Change by Pectin Treatment Experiment number Pectin Degradants Turbidity (O.D. at 420nm) Brownness (O.D. at 660 nm) Color difference meter L a b One GELATIN 1.06 ± 0.275 0.477 ± 0.045 25.42 30.39 40.95 2 VISCOZYME 0.85 ± 0.003 0.027 ± 0.002 60.94 47.61 76.21 3 PECTINASE 0.93 ± 0.042 0.047 ± 0.002 59.16 47.25 75.36 4 GELATIN + VISCOZYME 2.40 ± 0.053 1.297 ± 0.051 17.35 21.82 27.52 5 VISCOZYME + PECTINASE 0.92 ± 0.021 0.045 ± 0.008 59.45 47.75 75.95 6 GELATIN + PECTINASE 2.59 ± 0.030 1.236 ± 0.031 28.15 25.98 41.01

As a result, the turbidity was 1.06 ± 0.275 when treated with gelatin, the turbidity was 0.85 ± 0.003 when treated with biscozyme, and the turbidity was 0.93 ± 0.042 for pectinase. The turbidity was 2.40 ± 0.053 when the gimmes were mixed, and the turbidity was 0.92 ± 0.021 when the biscozyme and pectinase were mixed, and 2.59 ± 0.030 when the gelatin and pectinase were mixed.

Therefore, in the case of turbidity, it is preferable to use a pectin degrading agent in which one or two of biscozyme and pectinase are mixed.

When comparing the brownness, 0.477 ± 0.045 for gelatin treatment, 0.027 ± 0.002 for biscozyme, 0.047 ± 0.002 for pectinase, and gelatin and biscozyme. Was 1.297 ± 0.051, 0.045 ± 0.008 when biscozyme and pectinase were mixed, and 1.236 ± 0.031 when gelatin and pectinase were mixed.

Therefore, in the case of brown color, it is preferable to use a pectin degrading agent in which one or two of biscozyme and pectinase are mixed.

Furthermore, in the case of whiteness, biscozyme was the highest in the case of whiteness, and in the case of redness, the mixture of biscozyme, biszyme and pectinase was high. Latin and biskozyme were treated as the lowest.

Thus, in the present invention, the heated juice strawberry is cooled at 50 ° C., and pectinase treatment is preferably performed at 60 ° C. for 50 minutes. This is because not only does it take a lot of cooling time, but it is not suitable to rise back to the temperature for enzymatic treatment when cooled at a temperature lower than 50 ° C.

In addition, if the pectinase enzyme treatment temperature is lower than 60 ℃ process time may take a lot of work efficiency may be lowered, higher than 60 ℃ because the heating effect may adversely affect the quality of strawberry juice.

Meanwhile, the strawberry juice treated with pectinase enzyme as described above is concentrated to 50 (Brix), thereby completing the strawberry juice of the present invention as a concentrate.

It is apparent that the completed strawberry juice can be mixed with the usual beverage ingredients such as liquid fructose, white sugar, vinegar, citric acid, vitamin C, sorbitol and the like and can be converted into a strawberry beverage.

Thus strawberry juice produced by the present invention is very easy to package and store because it is a liquid.

As described above, the strawberry juice prepared by the present invention makes the strawberry in a liquid state so that it is easy to package, transport, and store, so that the strawberry juice can be made into a strawberry beverage or the like to increase the utilization of the strawberry, and to package and load the product. There is an advantage that the ease of handling, storage and quality can be easily improved.

Claims (2)

In making strawberries into strawberry juice, After washing the strawberry, which is raw fruit, crush it, crush the crushed strawberry with a non-woven fabric, heat the juice at 80 ° C. for 20 minutes, cool the heated juice at 50 ° C., and then filter it. VISCOZYME) and 0.1% by weight of one or more pectin degrading agents of pectinase (PECTINASE) is treated with pectinase, the method of producing strawberry juice consisting of filtration and concentrating to 50 (Brix). The method of claim 1, After adding the pectin degrading agent, the method for producing strawberry juice, characterized in that the enzyme treatment for 50 minutes at 60 ℃.