KR100651248B1 - A preparation method of beverages, jam and sauce for softening meat using immature fruit and mature fruit of BOKBOONJA - Google Patents

Abstract

The present invention relates to a method for producing beverages, mussels and broiled sauces using bokbunja, and more specifically, cans, concentrates, beverages, such as cans, concentrates, pouches, etc. The present invention relates to a method for preparing a dragon sauce.

The present invention is the most unprepared bokbunja can be the most excellent sensory properties such as color, taste, aroma, texture, overall palatability by blending the unripe fruit of bokbunja or its extract with the ripe or fruit juice with optimum conditions It is a very useful invention in the food industry because it has the outstanding effect of providing a new method for preparing sauces, concentrates, pouches, soaps and meat sauces.

Bokbunja, Immature fruit, Ripe fruit, Drink, Concentrated liquid tea, Pouch, 쨈, Sauce for meat

Description

A preparation method of beverages, jam and sauce for softening meat using immature fruit and mature fruit of BOKBOONJA}

1 is a response surface analysis result for the sensory evaluation of the compound according to the blending conditions of the present invention, Figure 1a is a response surface analysis of the sensory test results for taste, Figure 1b is a response surface analysis results for color 1c is a response surface analysis of the sensory test results for the overall acceptability.

FIG. 2 is a result of superimposing each sensory characteristic contour map for setting optimum conditions for preparing bokbunja beverages of the present invention.

FIG. 3 is a result of superimposing each sensory contour map for the optimal condition setting of the present invention bokbunja pouch.

The present invention relates to a method for producing beverages, mussels and broiled sauces using bokbunja, and more specifically, cans, concentrates, beverages, such as cans, concentrates, pouches, etc. The present invention relates to a method for preparing a dragon sauce.

Rubus coreanus Miq, which is widely grown in the mountains and fields of Korea, is dozens of species and classified into about 400 species in the world, and has been used in various ways to maintain human health and treat diseases since ancient times. have.

Bokbunja blooms around May-June, and the fruit ripens red in July-August, then turns black. It is classified as immature and mature, and is used as an herbal medicine. Bokbunja fruit contains various functional substances such as carbohydrates, organic acids, vitamins, anthocyanin pigments, and phenolic substances.

Bokbunja has been known to clear kidney function, fertility syndrome, phonation, well-ventilation, tonic, blood, etc., and to protect liver and brighten eyes.

Korea's cultivation of bokbunja is about 150,000 pyeong in Okcheon, Chungbuk, about 100,000 pyeong in Gochang and Jeongeup, Jeonbuk, and about 50,000 pyeong in Gyeongsang-do. Making a significant contribution. In particular, in Gochang and Jeongeup, Jeonnam, the area of cultivation of Bokbun is expanding with active support.

Powdered tea and bokbunjaju have been developed as processed foods using bokbunja. However, they are produced by conventional simple processing methods and are poor in quality, and studies of effective ingredient identification and functional search according to extraction concentration methods are insufficient.

Therefore, in the present invention, by utilizing the immature and mature fruit of the bokbunja having a variety of functionalities to establish the extraction and concentration conditions, standardizing the active ingredient beverages that can improve the symbol, nutrition and pharmacological effects of modern people ( Cans, concentrates, pouches), meat and broth sauces.

An object of the present invention is to provide a manufacturing method according to the optimum conditions of bokbunja beverages (cans, concentrate phase difference, pouch) using the unripe and extract of bokbunja and ripe and juice.

Another object of the present invention to provide a manufacturing method according to the optimum conditions of bokbunja 쨈 using mature fruit of bokbunja.

Still another object of the present invention is to provide a method for producing according to the optimum conditions of sauce for bokbunja using mature fruit of bokbunja.

In order to achieve the above object, the present invention comprises the steps of investigating the quality characteristics of unripe and mature fruit of bokbunja; After preparing canned beverages using bokbunja immature and extract, and ripening and juice, sensory tests, regression and significance tests, and response surface analysis were performed to find the optimum blending conditions for the preparation of bokbunja canned beverages, and to test their storage characteristics. step; Preparing an concentrate phase using the bokbunja immature and extract and ripening and juice, and then performing a sensory test to obtain an optimum blending condition for the preparation of the bokbunja concentrate phase, and experimenting its storage; After preparing pouches using bokbunja ripening and juice and bokbunja unripe fruit and medicinal herbs, the organoleptic test, regression and significance test, and response surface powder were used to determine the optimal formulation conditions for bokbunja pouches. Testing quality and shelf life; Preparing 쨈 using bokbunja's ripened fruit, and then performing sensory tests to obtain an optimal blending condition for bokbunja's ,, and experimenting its shelf life; And after preparing the sauce for the meat using the bokbunja ripening fruit, and performing a sensory test according to a variety of conditions consists of the step of confirming the optimal mixing conditions for the preparation of sauce for the bokbunja.

Hereinafter, the present invention will be described in detail.

First, the present invention provides a bokbunja beverage, that is, cans, concentrate phase difference and pouches using immature and extract of bokbunja and ripe and juice according to the above object.

The present invention is bokbunja ripe and juice (8 ° brix) 3.8 ~ 4.6% (w / w, below), Bokbunja immature and extract (1 ° brix) 2.1 ~ 2.75%, fructose 12%, citric acid 0.2%, honey 0.1 %, Vitamin C 0.005%, fragrance 0.02% for the first time provides the manufacturing method of the bokbunja can drink of the optimum blending conditions characterized in that the addition of purified water.

Existing bokbunja beverages sold so far is a kind of concentrated liquid tea made by concentrating only ripened fruit, whereas the product according to the manufacturing method of the present invention is a canned beverage in which an extract of immature fruit is blended with an ripe fruit in an optimum blending condition. Differentiate from In addition, unlike other red drinks, which are mostly added with trace amounts of natural pigments, this drink is more stable to the human body by making full use of Bokbunja and its own red color. Therefore, this can drink is expected to appeal greatly to the younger class.

The present invention also provides bokbunja ripening and juice (8 ° brix) 15% (w / w, below), bokbunja immature fruit extract (1 ° Brix) 20%, citric acid 1.9%, apple concentrate 5%, sugar 5%, Stevioside (0.03% stevioside, 5% xylitol, 1% dextrin, 2.07% purified water, characterized in that the mixture of 45% fructose or oligosaccharides, characterized in that the first method for preparing a bokbunja concentrate liquid tea according to the optimum formulation conditions.

Conventional bokbunja concentrate liquid tea used only the mature or unripe fruit of the bokbunja, but the product according to the manufacturing method of the present invention combines the functionality of the color and immature fruit of the bokbunja ripening, diluted according to personal preference You can drink it. In addition, as a result of sensory evaluation of this product, it was able to taste the rich taste of Bokbun, which was not only popular among middle-aged and middle-aged people, but also received a good response from young people in their 20s and 30s, and it is expected to be a product that all classes can enjoy together. do.

The present invention is also suitable for bokbunja ripening and juice (8 ° Brix) 20.5 ~ 23.0% (w / w, below), fructose 11.0 ~ 12.0%, citric acid 0.2%, the rest is bokbunja immature and 5%, tofu 1%, Purified water is added to 0.5% earthworms, 0.2% of schisandra chinensis and 0.2% of wolfberry for the first time to provide a method for producing bokbunja pouch according to the optimum mixing conditions, characterized in that the mixture obtained by extracting for 3 hours at 85 ℃.

The pouch according to the manufacturing method of the present invention is a product more functional than the previous two beverages, using various herbal medicines and bokbunja unripe fruit effective in the kidney, considering the red color and the like. This pouch product is thought to be useful as a health food for the late thirties and middle and middle aged people.

On the other hand, the present invention is characterized by blending the bokbunja ripening and 35% (w / w, less than), sugar 10%, hydroglucose 10%, high fructose 44.3%, pectin 0.6%, citric acid 0.1% according to the other object It provides a new method for producing bokbunja 쨈 according to the optimum mixing conditions.

쨈 according to the manufacturing method of the present invention to remove the seeds in the mature fruit bokbunja so that you can enjoy the aroma and taste peculiar to the bokbunja, it is an excellent product without any problems in storage.

In addition, the present invention is leached by adding 30-40% (w / w) of bokbunja fruit liquor to 20% alcoholic liquor shochu according to the another object, vinegar or aqua-ion calcium (calcium content) It provides for the first time a method for producing a bokbunja meat sauce according to the optimum mixing conditions, characterized in that 2%) to 2% (v / v).

Sauce for meat according to the manufacturing method of the present invention is characterized by the harmony of the softening action of the meat and the scent of the bokbunja, especially osteoporosis that is exposed to a lot of modern people who enjoy meat by adding aqua ions calcium with high human absorption To prevent this.

Therefore, as described above, the present invention is a combination of immature fruit or unripe extract of bokbunja that has not been used at all by ripening or the juice with the optimum conditions by blending the color, taste, aroma, texture, overall taste, etc. It is a very useful invention in the food industry because it has the outstanding effect of providing a new method of manufacturing the best properties of bokbunja cans, concentrated liquid tea, pouches, bags and meat sauces.

On the other hand, in the present invention was analyzed the shelf life of new products utilizing the unripe fruit and mature fruit of bokbunja by the following method.

(1) pH, sugar and total acid measurement

pH was measured with a pH meter (Metrohm 691, Swiss), and the sugar content was measured using a refractive sugar meter (NI Atago Co., Japan). Total acid was neutralized with 0.11N NaOH solution and converted into acetic acid content.

(2) Pigment concentration and Hunter's color measurement

The pigment concentration was averaged by measuring the extract three times at 520 nm using a UV-spectrophotometer (Shimadzu UV-1601PC, Japan), and Hunter's color was a UV-spectrophotometer (Shimadzu UV- L (brightness), a (redness), and b (yellowness) values were measured using a color program of 1601PC, Japan.

(3) soluble solids and turbidity measurements

Soluble solids content was measured three times using Infrared moisture determination balance (Kett, FD-240, Japan), and turbidity was measured using UV-spectrophotometer (Shimadzu UV-1601PC, Japan). Was measured at 660 nm.

(4) General bacterial count

Total bacterial count was serially diluted 10-fold with sterile water and then 100 μl aliquoted using plate count agar (Difco, USA) and incubated for at least 48 hours at 37 ° C. To count colony forming units (CFU) per mL.

(5) Coliform group measurement

Coliform group was measured using desoxycholate lactose agar (Difco, USA). 1 mL of the sample solution was placed in a petri dish, the medium was injected, homogenized, coagulated, and the coagulated medium was re-coagulated by incubating at 30 ° C. for at least 24 hours to count red colonies.

Hereinafter, a detailed configuration of the present invention will be described in more detail with reference to Examples, but it will be apparent to those skilled in the art that the scope of the present invention is not limited only to these Examples.

Example 1 Quality Characteristics of Bokbunja Immature and Ripe Fruits

There is a lot of data on the functionality of Bokbunbun, which is mostly contained in Bokbunja strawberry. Therefore, in the present invention, first, the quality of the bokbunja immature and mature fruit was examined before entering the full-scale experiment.

In this experiment, the unripe fruit of Bokbunja was purchased from the medicinal herb and extracted and concentrated at 10% (w / w) at 80 ° C extraction time and 3 hours of extraction time. The ripe fruit was purchased from Jeongeup-si, Jeollabuk-do. Juice was used by pressing press.

In this experiment, the quality characteristics of unripe fruit and mature fruit of Bokbun were measured by the following method.

(1) yield measurement

Yield was converted to the percentage by weight of the filtered filtrate per unit raw material weight by compression filtration of bokbunja ripening fruit.

(2) Determination of Soluble Solids Content

The soluble solids content of the extract obtained under each condition was expressed as dry weight (%) for the sample by repeated measurements three times according to the Food Code. That is, 50 mL of the test solution was taken in a constant volume, and evaporated to dryness at 105 ° C. to determine the weight thereof, and a solid content yield (%) was obtained as a percentage of the amount of the raw material used for preparing the extract (building amount).

(3) pH, sugar measurement

pH was measured with a pH meter (Metrohm 691, Swiss), and the sugar content was measured using a refractive sugar meter (NIAtago Co., Japan).

(4) reducing sugar content

Quantification of the reducing sugar was quantified by the DNS method. 1 mL of the appropriately diluted sample solution was added to 1 mL of the DNS solution, heated in a boiling water bath for 10 minutes, quenched, and 3 mL of distilled water was added to absorb absorbance at 546 nm of a UV-spectrometer (Shimadzu UV-1601PC, Japan). Measured. At this time, the quantification of sugar was converted from the standard curve prepared by the above method using glucose as a standard product.

(5) Determination of total phenolic content

The phenolic substance content of each extract was colorimetrically determined by the Folin-Denis method. In other words, 5 ml of the Folin-Cilcalteu reagent was added to 5 ml of the sample solution diluted 100-fold and mixed. After 3 minutes, 5 ml of 10% Na ₂ CO ₃ was added thereto, shaken and left at room temperature for 1 hour to absorb absorbance at 700 nm. Measured. The control was treated in the same manner by adding distilled water instead of the sample solution. At this time, tannic acid was prepared at a concentration of 5 to 50 µg / mL as a standard material, and was used to prepare a calibration curve.

(6) Electron donating ability measurement

The electron donating action of the test solution was measured by the method using DPPH (α, α-diphenyl-β-picrylhydrzyl). That is, 12 mg of DPPH reagent was dissolved in 100 mL of absolute ethanol, 100 mL of distilled water was added, and the absorbance of the DPPH solution was adjusted to about 1.0 at 517 nm using a 50% ethanol solution as a blank, followed by 0.5 mL of sample and DPPH solution. The absorbance was measured at 517 nm after 30 seconds by mixing 5 mL.

(7) Nitrite scavenging ability measurement

In order to investigate the effect of the extract scavenging or decomposing nitrite, a precursor of carcinogenic nitrosamine production, it was colorimetrically determined at 520 nm by Kato et al. In other words, a sample of a predetermined concentration was added to 1 mL of 1 mM NaNO ₂ solution and 0.1 N HCl (pH 1.2) and 0.2 M citric acid buffer (pH 3.0, 4.2 and 6.0) were used to adjust the pH of the reaction solution to 1.2 and 3.0, respectively. , 4.2 and 6.0 to adjust the volume of the reaction solution to 10 mL. Then, 1 mL of each reaction solution obtained by reacting at 37 ° C. for 1 hour was added thereto, and 5 mL of 2% acetic acid solution was added thereto, followed by Griess reagent (1% sulfanilic acid prepared with 30% acetic acid, respectively). 0.4 ml of% naphthylamine was mixed in a 1: 1 ratio and prepared immediately before use. The mixture was mixed well, and allowed to stand at room temperature for 15 minutes, followed by spectrophotometer (Shimadzu UV-1601PC, Japan) at 520 nm. Absorbance was measured and nitrite scavenging rate was calculated by the following equation.

(8) Free Sugar Content Analysis

In the analysis of free sugar content of the extract, the extract was lyophilized, degreased with diethyl ether, and 200 mL of 75% ethanol was added to 5 g of the skim sample, and free sugar was extracted with reflux cooling for 1 hour in a water bath maintained at 80 ° C. The extract was filtered under reduced pressure, concentrated under reduced pressure at 50 ° C., 100 mL of distilled water, passed through a sep-pak C ₁₈ cartridge, filtered through a 0.45 μm membrane filter, and analyzed using HPLC as shown in Table 1.

Operating conditions of HPLC for free sugar content analysis division Condition device Shimadzu LC 10A column Shimapack NH ₂ Mobile phase 80% acetonitrile Flow rate 0.8 ml / min detector RI

(9) Organic acid content analysis

For analysis of the organic acid content of the extract, 50% ethanol was added to 5 g of the sample, heated in a water bath at 80-85 ° C., and then cooled at room temperature. At this time, ethanol was added again by evaporated amount, and the mixture was heated and extracted. The extract was filtered, the filtrate was concentrated under reduced pressure, 50 mL of the concentrated solution was taken and continuously passed through Amberlite IRA-120 and IRA-400 columns to adsorb organic acids, followed by washing with distilled water to remove saccharides. Such an organic acid by passing through the 6N formic acid (formic acid) in 100mL Amberlite IRA-400 column with heupcheuk concentrated under reduced pressure, the solution obtained by eluting the adsorbed organic acid and then passed through jeongyonghan to sep-pak C ₁₈ cartridges were filtered through a membrane filter 0.45㎛ It was analyzed using HPLC as shown in Table 2.

Operating Conditions of HPLC for Organic Acid Content Analysis division Condition device Shimadzu LC 10A column Shimpack CLC-ODS menstruum 10 mM KH ₂ PO ₄ (pH 2.32) Flow rate 0.8 ml / min detector UB 210nm

The experimental results will be described below.

1. Quality of Bokbunja Immature

As a result of investigating the physicochemical components after extracting the unripe fruit of Bokbunja, as shown in Table 3, the soluble solid content was 18.71%, the total phenol content was 459.88mg%, the reducing sugar content was 240.92mg%, and anti-aging inhibition. Antioxidant capacity, known as electron donating ability, was 28.81%. In addition, as a result of looking at the ability to remove nitrite known as carcinogens belonging to hex pigment, as shown in Table 4, it was as high as 89.40%, 65.24% at pH 1.2 and 3.0, respectively.

Physicochemical Quality of Bokbunja Immature and Hot Water Extracts quality Soluble Solids (%) Total Phenolic Content (mg%) Electron donating ability (%) Reducing Sugar Content (mg%) extract 18.71 ± 0.14 459.88 ± 0.27 28.81 ± 0.18 240.92 ± 0.97

Measurement of Nitrite Scavenging Ability of Unripe and Hot Water Extracts of Bokbunja quality Nitrite scavenging ability (%) pH 1.2 pH 3.0 pH 4.2 pH 6.0 extract 89.40 ± 1.02 65.24 ± 0.94 10.26 ± 1.46 1.25 ± 0.07

On the other hand, the free sugar component of immature fruit was mostly glucose and fructose, as shown in Table 5 below and a small amount of sucrose was detected. As shown in Table 6, the organic acid is oxalic acid, tartaric acid, formic acid, malic acid, lactic acid, acetic acid, citric acid, and succinic acid ( succinic acid) was detected and citric acid was the most common at 4.967 mg%, followed by oxalic acid.

Free Sugar Content of Bokbunja Immature and Hot Water Extracts quality Free sugar content (mg%) Fructose Glucose Sucrose gun extract 349.22 525.87 0.20 875.29

Organic Acid Content of Bokbunja Immature and Hot Water Extract quality Organic acid content (mg%) Oxalic acid Tartaric acid Formic acid Malic acid Lactic acid Acetic acid Citric acid Succinic acid extract 1.373 0.553 0.354 0.385 0.905 1.072 4.967 0.262

2. Quality of Bokbunja Ripeness and Quality

As a result of juice of ripened fruit to develop new product using bokbunja strawberry, yield of juice was 75.7%, and by-products occurred about 25%. As a result of investigating the physicochemical components of the juice, as shown in Table 7, the sugar content was 8.5 ° brix, pH 3.47, soluble solids content and total phenolic content of 9.01% and 361.7 mg%, respectively.

Physicochemical Quality of Ripeness quality yield(%) Sugar content (° Brix) pH Soluble solids content (%) Total Phenolic Content (mg%) Ripening 75.7 ± 2.47 8.5 ± 0.01 3.47 ± 0.18 9.01 ± 0.54 361.7 ± 2.86

In addition, as shown in Table 8, oxalic acid, malic acid, acetic acid, citric acid, succinic acid and the like were detected in bokbunja maturity, but tartaric acid, formic acid and lactic acid were not detected, and the highest amount of organic acid was acetic acid. 176.19 mg%, followed by citric acid, succinic acid, malic acid and oxalic acid. The immature and more organic acids were detected in the ripened fruits of the bokbunja berries because the bokbunja berries were converted into a sour ingredient during ripening from the unripe fruits. This felt very strong.

In the free sugar analysis, as shown in Table 9, glucose and fructose were found to be 1242.62 mg% and 1422.37 mg%, respectively, and the sucrose detected in immature fruit was not analyzed.

Organic Acid Contents of Ripened Bokbunja quality Organic acid content (mg%) Oxalic acid Tartaric acid Formic acid Malic acid Lactic acid Acetic acid Citric acid Succinic acid Ripening 56.97 - - 58.10 - 176.19 86.53 85.90

Free Sugar Content of Ripened Bokbunja quality Free sugar content (mg%) Fructose Glucose Sucrose gun Ripening 1422.37 1242.62 - 2664.99

[Example 2: Preparation of Canned Drink Using Bokbunja (Immature and Ripe) Fruit Extracts]

Step 1: Preparation of Canned Bokbunja (Immature and Ripe) Fruits by Central Synthesis Plan

For the preparation of bokbunja can drink, the immature fruit was used after fixing the hot water extraction in the same manner as in Example 1 and fixed with a 1 ° brix, after ripening and also juiced in the same manner as in Example 1 8 It was used to fix with a brix. High fructose (75 ° bric), citric acid, honey, vitamin C, flavor (bokbunja fragrance, Namyoung Hoodnet) was used to buy food additives.

In order to develop canned beverages utilizing the unripe and ripe fruits of Bokbunja, first, the ripe and unripe fruits, which have the most influence on Bokbunja canned beverages, were encoded as five steps by the central synthesis plan (see Table 10). As shown in Table 11, the manufacturing conditions of 10 sections were set. At this time, fructose, citric acid, honey, vitamin C and flavor were fixed at 12% (w / w, the same or less), 0.2%, 0.1%, 0.005% and 0.02%, respectively, and the rest was combined with purified water. The beverage according to each manufacturing condition was filled up in 100 ml cans, aged for 7 days, and then subjected to a sensory test.

Range of Mixing Conditions According to Experimental Design Condition range -2 -One 0 One 2 Ripeness and content (%) (8 ° Brix) One 3 5 7 9 Immature and content (%) (1 ° bric) One 2 3 4 5

Central Synthesis Plan for Optimization of Canned Drink Mixing Conditions Formulation condition Ripeness and content (%) Immature and content (%) One 3 (-1) 2 (-1) 2 3 (-1) 4 (+1) 3 7 (+1) 2 (-1) 4 7 (+1) 4 (+1) 5 5 (0) 3 (0) 6 5 (0) 3 (0) 7 1 (-2) 3 (0) 8 9 (+2) 3 (0) 9 5 (0) 1 (-2) 10 5 (0) 5 (+2)

Step 2: Investigation of Sensory Characteristics of Bokbunja Canned Drink

In order to evaluate the sensory quality of the bokbunja canned beverage prepared for each condition in the first step, 20 people who were interested in this experiment and had the ability to identify the difference were selected as sensory test agents, and color, taste and overall preference After the training of the evaluation method, the sensory test on color, taste, aroma, and overall preference was conducted by 9-point scoring method. At this time, the sensory score was 9: very good, 7: slightly good, 5: moderate, 3: slightly bad, 1: very bad, and the sensory test presented three kinds of samples at a time, indicating a balanced incomplete block plan. Was carried out.

As a result, as shown in Table 12, the color 4.67 ~ 8.00, the taste 4.67 ~ 7.00 and the overall preference is 4.67 ~ 7.00, there was a change according to the manufacturing conditions.

Sensory test result of bokbunja canned drink for each condition Formulation condition color flavor Overall preference One 6.67 6.00 6.00 2 6.00 6.33 6.33 3 4.67 4.67 4.67 4 6.33 5.00 5.00 5 6.33 6.67 6.67 6 6.67 7.00 7.00 7 5.67 4.3 4.33 8 5.33 5.33 5.33 9 6.00 5.67 6.00 10 8.00 6.33 6.33

In addition, as a result of regression analysis using the SAS program on the sensory characteristics of the bokbunja canned beverage, color (Y ₂ ), taste (Y ₁ ), and overall preference (Y ₃ ) as two factor variables are changed. Regression equation, R ² and significance for) are shown in Table 13 below. In particular, R ² of color, taste and overall acceptability was 0.8074, 0.8002 and 0.7830, respectively. This lack of significance in the sensory evaluation of sensory characteristics was thought to be due to subjective evaluation of sensory agents.

Regression Equation and Significance Test of Sensory Scores of Cantonese Canned Drinks Using SAS Program Response variables Regression ¹⁾ R ² valence color  Y₂= 3.384420 + 1.375804X_One+ 0.09 + 4345X₂                                                                                                    -0.054330X_One                                                 ²-0.174821X_OneX₂+ 0.157679X₂                                                 ²                                              0.8074 0.1322 flavor  Y_One= 3.485253 + 0.974137X_One+ 0.883929X₂                                                                                                    -0.116830X_One                                                 ²-0.174821X₂                                                 ²                                              0.8002 0.1411 Overall preference Y ₃ = 3.840543 + 0.939985X ₁ + 0.609464X ₂ -0.113415X ₁ ² -0.119911X ₂ ² 0.7830 0.1632 ¹⁾ X ₁ : ripeness and content (%), X ₂ : immature and content (%)

Step 3: Determination of Optimal Mixing Ratio for Manufacturing Bokbunja Canned Drink

Response surface methodology (RSM) was performed on color, taste, and overall acceptability to find the optimal manufacturing conditions for the sensory properties of bokbunja canned beverages. Superimposing.

The results are shown in FIGS. 1 and 2. As can be seen in Figure 2, the range of manufacturing conditions for the bokbunja can drink that satisfies all sensory characteristics, that is, color, taste, and overall preference, is 3.80 ~ 4.60% of the fruit (8 ° brix) content, immature fruit (1 °) Briggs) content was estimated to be 2.10 ~ 2.75%.

Furthermore, in order to select the optimum blending ratio of the bokbunja can drink, three sections were set in the predicted range, and the beverages were blended, and the sensory evaluation was performed in the same manner as in the second step.

The results are shown in Table 14 below. As can be seen from Table 14, there was no significant difference in the fragrance in all three sections, but in the color, taste, and overall preference, high sensory scores of 7.28, 8.14, and 7.14 were shown in maturity and content of 4.4% and immature and content of 2.4%, respectively. Could get

Sensory Evaluation of Bokbunja Canned Drinks in Three-Division Mixture Ratio Set by Response Surface Methodology Formulation condition ¹⁾ flavor color incense Symbol One 6.71 ^ab 6.43 ^b 5.86 7.00 ^a 2 6.14 ^b 7.14 ^ab 5.43 6.28 ^b 3 7.28 ^a 8.14 ^a 5.86 7.14 ^{a 1)} 1: ripeness content -4.0%, immature fruit content -2.3% 2: ripeness content -4.2%, immature fruit content -2.5% 3: ripeness content -4.4%, immature fruit content -2.4%

Therefore, from the above results, the final blending ratio of the canned beverage mixed with immature and ripened fruits of Bokbun of the present invention was 4.4% of ripened and juiced juice (8 ° Brix) and 2.4% of immature fruit extract (1 ° Brix), fructose and citric acid. , Honey, vitamin C and flavor, etc. were determined to be 12%, 0.2%, 0.1%, 0.005% and 0.02%, respectively, and the rest was added by adding purified water.

Stage 4: Shelf-life of Canned Bokbunja Canned Drink

The bokbunja canned beverage blended under the optimum conditions determined in the third step was sterilized at 95 ° C. for 10 minutes and its storage properties were examined. The storage temperature was set at 25 ° C. (room temperature) and 37 ° C., and storage experiments were performed at 7 day intervals for 4 weeks from the date of manufacture. The test items were measured by measuring pH, total acidity, sugar content, chromaticity, and general bacterial count and E. coli count.

The results are shown in Tables 15 to 17 below. During storage period, the pH and total acidity of canned beverages did not change significantly when stored at 25 ℃ and 37 ℃, but total acidity tended to drop slightly at canned beverages stored at 37 ℃ and there was no significant difference. In addition, there was no significant change in sugar content during storage period, and in the chromaticity, lightness (L), redness (a), and yellowness (b) all tended to decrease slightly. In the microbial test, both normal bacteria and E. coli groups were not detected for 4 weeks in storage at 25 ℃ and 37 ℃, and no problem in appearance and taste and aroma.

Changes of pH, Total Acid and Sugar during Storage of Bokbunja Canned Drinks Inspection items Storage condition Storage period (weeks) 0 One 2 3 4 pH 25 ℃ 3.01 3.02 3.04 3.03 3.03 37 ℃ 3.01 3.03 3.03 3.02 3.03 Total 25 ℃ 0.336 0.336 0.318 0.336 0.338 37 ℃ 0.336 0.345 0.324 0.312 0.320 Sugar content 25 ℃ 10.1 10 10.4 10.1 10.1 37 ℃ 10.1 10 10.4 10.2 10.2

Color Changes during Storage of Bokbunja Canned Drink Chromaticity Storage condition Storage period (weeks) 0 One 2 3 4 L 25 ℃ 55.91 55.84 54.72 55.71 55.37 37 ℃ 55.51 55.16 55.45 55.86 55.88 a 25 ℃ 54.02 56.09 50.15 53.10 53.28 37 ℃ 53.88 56.25 52.28 50.58 50.12 b 25 ℃ 20.75 19.82 17.81 18.55 18.62 37 ℃ 20.51 19.54 18.60 18.28 18.33

Changes of Microorganisms during Storage of Bokbunja Canned Drinks Inspection items Storage condition Storage period (weeks) 0 One 2 3 4 General bacteria 25 ℃ ^-1) - - - - 37 ℃ - - - - - Coliform group 25 ℃ - - - - - 37 ℃ - - - - - Appearance and Taste 25 ℃ ◎ ²⁾ ◎ ◎ ◎ ◎ 37 ℃ ◎ ◎ ◎ ◎ ◎ ^{1) No} microorganisms were found ²⁾ ◎: No abnormality in appearance and taste, ○: No change in appearance and taste, △: Abnormality in appearance and taste

Example 3 Preparation of Concentrated Liquid Phase Tea Using Bokbunja (Immature and Ripe) Fruit Extracts]

Step 1: Preparation and Sensory Test of Bokbunja Concentrated Liquid Tea

For the preparation of bokbunja concentrate phase difference, the same immature fruit extract (1 ° Brix) and ripe and juice (8 ° Brix) as in Example 2 was used, apple concentrate (50 ° Brix) and dextrin (Note) In Sammi Foods, high fructose (75 ° Brix) and oligosaccharide (70 ° Bris) were purchased from Shin Dong Bang Co., Ltd. Citric acid, stevioside and xylitol were also purchased and used for food additives.

First, bokbunja ripening and juice content is fixed to 15% (w / w, or less) in consideration of the productivity and economical efficiency of the concentrate phase, bokbunja immature and extract, oligosaccharide, high fructose, apple concentrate, xylitol, citric acid, Stevioside, dexitrin, etc. were prepared by setting the blending ratio under six conditions as shown in Table 18, and then aged for 7 days, and then subjected to a sensory test.

Formulation Conditions for Manufacturing Bokbunja Concentrated Liquid Tea (Unit:% (w / w)) Formulation condition Raw material name Ripening Immature Citric acid Apple concentrate High fructose Sugar oligosaccharide Stevioside Xylitol Dextrin Purified water One 15 15 1.9 5 - 5 50 0.03 5 One 2.07 2 15 15 1.9 5 50 5 - 0.03 5 One 2.07 3 15 20 1.9 5 - 5 45 0.03 5 One 2.07 4 15 20 1.9 5 45 5 - 0.03 5 One 2.07 5 15 25 1.9 5 40 5 10 0.03 5 One 2.07 6 15 25 1.9 5 10 5 40 0.03 5 One 2.07

Sensory characteristics were analyzed by diluting the concentrated liquid phase difference prepared in each condition with 5 times cold water. At this time, 12 agents interested in sensory evaluation were selected and trained for evaluation of color, taste, aroma and overall palatability. The sensory test on each sample was carried out by a 9-point scoring method (9 points: very good, 7 points: slightly good, 5 points: normal, 3 points: slightly bad, 1 point: very bad). Statistical analysis of the sensory test was performed by using the SAS program and analyzed by variance analysis and Duncan's multiple test.

As a result, as can be seen in Table 19, the color of the bokbunja concentrate phase difference was evaluated as 5.3 ~ 7.0, the lowest rating in the conditions of 5 and 6 immature and high content. This was thought to be due to a decrease in sensory ratings as the red color of bokbunja ripened as the immature fruit content decreased. The fragrance rating was 5.2 ~ 7.0, and it was the highest with 7.0 in the 4th blending ratio. Taste scored 5.4-7.4, and tended to be similar to aroma. In general preference, scores of 7.0 and 7.4 were obtained at 3 and 4 blending ratios, respectively, and 1, 2 and 6 were not significantly different from each other. Mixing condition 5 was 5.4 to obtain the lowest sensory score.

Sensory Test Results of Bokbunja Concentrated Liquid Tea Formulation condition ¹⁾ color incense flavor Overall preference One 7.0 ^a2) 6.6 ^a 6.0 ^ab 6.4 ^ab 2 6.8 ^a 6.4 ^a 6.2 ^ab 6.2 ^ab 3 6.8 ^a 6.8 ^a 7.2 ^a 7.0 ^a 4 6.5 ^a 7.0 ^a 7.4 ^a 7.4 ^a 5 5.4 ^b 5.2 ^b 5.4 ^b 5.4 ^b 6 5.3 ^b 5.8 ^b 6.0 ^ab 5.8 ^{ab 1) 2)} Same letter means no significant difference.

On the basis of the above results, it was possible to set four formulation conditions with high color, aroma, taste, and overall preference in the preparation of bokbunja concentrated liquid phase tea as the optimum mixing ratio. However, since the interest in health has been increasing due to the improvement of dietary standards of the people, the compounding ratio 3 with oligosaccharides was slightly included in the storage experiment.

Second stage: storage of concentrated liquid tea

After preparing the concentrated liquid phase difference under two conditions (mixture ratio 3 and 4 in Table 19) selected as the optimum blending ratio in the first step, while sterilizing at 95 ℃, 10 minutes and stored at 25 ℃ (room temperature) and 37 ℃ We looked at changes in quality every seven days for four weeks. PH, total acidity, sugar content, pigment content and color were measured as physicochemical tests, and general bacterial counts and E. coli groups were measured as microbiological test items.

As a result, in the case of the concentrated liquid phase difference prepared in the fourth mixing condition of Table 19, as shown in Table 20 to Table 22, the pH slightly increased as the storage proceeds, but the total acid appeared to decrease in reverse No significant difference was significant. Sugar content did not change significantly during 4 weeks of storage, but decreased slightly at 37 ° C storage period (see Table 20). Brightness (L) and yellowness (b) of chromaticity did not change significantly, but redness (a) decreased slightly during storage period due to the decrease in pigments, namely anthocyanins, contained in bokbunja ripening fruit. Was considered (see Table 21). In addition, there was no abnormality in microbial examination, appearance and taste (see Table 22).

Changes of pH, Total Acid, and Sugar during Storage for Concentrated Liquid Tea Prepared by Mixture No. 4 Inspection items Storage condition Storage period (weeks) 0 One 2 3 4 pH 25 ℃ 2.36 2.38 2.40 2.40 2.41 37 ℃ 2.39 2.41 2.39 2.42 Total 25 ℃ 2.247 2.13 2.05 2.03 2.02 37 ℃ 2.13 2.10 2.07 2.06 Sugar content 25 ℃ 55.4 55.4 55.2 55.3 55.0 37 ℃ 55.2 54.4 54.8 54.8

Changes in Chromaticity during Storage for Concentrated Liquid Phase Tea Prepared by Mixture No. 4 Chromaticity Storage condition Storage period (weeks) 0 One 2 3 4 L 25 ℃ 31.57 32.42 30.67 30.70 31.01 37 ℃ 33.12 29.75 33.00 32.06 a 25 ℃ 55.60 53.26 49.23 49.20 49.12 37 ℃ 52.70 48.20 47.05 46.97 b 25 ℃ 21.39 21.50 20.37 20.22 20.03 37 ℃ 21.84 19.76 21.49 21.17

Changes in Microbial Growth, Appearance and Taste during Storage for Concentrated Liquid Teas Prepared under Mixture 4 Inspection items Storage condition Storage period (weeks) 0 One 2 3 4 General bacteria 25 ℃ ^-1) - - - - 37 ℃ - - - - - Coliform group 25 ℃ - - - - - 37 ℃ - - - - - Appearance and Taste 25 ℃ ◎ ²⁾ ◎ ◎ ◎ ◎ 37 ℃ ◎ ◎ ◎ ◎ ◎ ^{1) No} microorganisms were found. ²⁾ ◎: No abnormality in appearance and taste, ○: No change in appearance and taste, △: Abnormality in appearance and taste.

On the other hand, the shelf life of the concentrated liquid phase tea prepared under the compounding condition of Table 19 is shown in Tables 23 to 25. Looking at this, the pH and sugar content did not change significantly during the storage period, but the total acidity tended to decrease (Table 23). In chromaticity, they all tended to decrease little by little over 4 weeks of storage, and were slightly different from the concentrated liquid phase difference prepared by the 4th mixing condition (see Table 24). In addition, there was no problem in general bacteria, E. coli group, appearance and taste (see Table 25).

Changes of pH, Total Acid, and Sugar during Storage for Concentrated Liquid Tea Prepared under Mixture No. 3 Inspection items Storage condition Storage period (weeks) 0 One 2 3 4 pH 25 ℃ 2.36 2.39 2.40 2.38 2.38 37 ℃ 2.41 2.40 2.39 2.38 Total 25 ℃ 2.27 2.14 2.10 2.09 2.08 37 ℃ 2.11 2.06 2.10 2.08 Sugar content 25 ℃ 54.8 54.8 54.4 55.6 55.2 37 ℃ 54.6 54.4 56.2 56.0

Changes in Chromaticity during Storage for Concentrated Liquid Phase Tea Prepared by Mixture No. 3 Chromaticity Storage condition Storage period (weeks) 0 One 2 3 4 L 25 ℃ 29.76 30.12 30.02 29.65 29.43 37 ℃ 30.38 28.20 30.91 30.24 a 25 ℃ 52.78 52.51 51.62 50.32 50.42 37 ℃ 51.91 46.56 49.04 49.03 B 25 ℃ 20.18 20.24 20.00 19.86 19.88 37 ℃ 20.30 19.79 20.29 19.97

Changes in Microbial Growth, Appearance and Taste during Storage for Concentrated Liquid Teas Prepared under Mixture No. 3 Inspection items Storage condition Storage period (weeks) 0 One 2 3 4 General bacteria 25 ℃ ^-1) - - - - 37 ℃ - - - - - Coliform group 25 ℃ - - - - - 37 ℃ - - - - - Appearance and Taste 25 ℃ ◎ ²⁾ ◎ ◎ ◎ ◎ 37 ℃ ◎ ◎ ◎ ◎ ◎ ^{1) No} microorganisms were found. ²⁾ ◎: No abnormality in appearance and taste, ○: No change in appearance and taste, △: Abnormality in appearance and taste.

Example 4 Pouch Preparation Using Bokbunja (Immature and Ripe) Fruit Extracts]

Step 1: Preparation of Bokbunja Pouches by the Central Synthesis Plan

The ripening and juice of the bokbunja used in the pouch production was fixed to 8 ° brix in the same manner as in Example 1. In addition, Chinese herbal medicine was purchased at Daegu Yangnyeong Market, and high fructose (75 ° Brix) was used at Shindongbang.

(1) Herbal Medicine Extraction

The immature fruit of the bokbunja is generally known to be good for renal function and is widely used as a remedy for renal function. Therefore, in the manufacture of bokbunja pouch, the first known herbal medicine effective for kidney, bokbunja immature fruit and tofu, earthenware, schisandra chinensis and goji medicinal herb, respectively 5% (w / w, or less), 1%, 0.5%, 0.2%, 0.2% of the mixture was added thereto, and 100% of the purified water was added thereto, followed by extraction for 3 hours at 85 ° C., instead of purified water.

(2) Pouch manufacturing by central composition plan

In order to develop functional pouch beverages utilizing unripe and ripe fruits of bokbunja, bokbunja ripened fruit and fructose, which are thought to have the most influence on taste and color, were prepared according to the central synthesis plan. 10, 15, 20, 25, 30% (w / w, below)) and fructose content (4, 6, 8, 10, 12%) were encoded in 5 steps, respectively (Table 26). In addition, pouch manufacturing conditions were set in 10 sections as shown in Table 27, at which time citric acid was fixed at 0.2%, and the herbal extracts were added by adding the remaining blending ratio, and then aged for 7 days after sensory test.

Range of Mixing Conditions According to Experimental Design for Manufacturing Bokbunja Pouches Formulation condition range -2 -One 0 One 2 Ripeness and content (8 ° brix) (%) 10 15 20 25 30 Fructose content (%) 4 6 8 10 12

Manufacturing Conditions of Bokbunja Pouch by Central Synthesis Scheme Formulation condition Ripeness and content (%) Fructose content (%) One 15 6 2 15 10 3 25 6 4 25 10 5 20 8 6 20 8 7 10 8 8 30 8 9 20 4 10 30 12

Step 2: Investigation of Sensory Characteristics of Bokbunja Pouches

The organoleptic pouches prepared for each condition in the first step were fixed at room temperature and analyzed for sensory characteristics. For this purpose, 20 individuals who are interested in this experiment and have the ability to discriminate differences are selected as sensory test agents, and they are trained to evaluate color, taste, and overall palatability, and then sensory test on color, taste, aroma, overall palatability, etc. Was carried out by a nine-point scoring method. At this time, the sensory score was 9: very good, 7: slightly good, 5: moderate, 3: slightly bad, 1: very bad, and the sensory test presented three kinds of samples at a time, indicating a balanced incomplete block plan. Was carried out.

As a result, as shown in Table 28 below, the sensory scores of the ten test groups were 4.66-7.00, 3.00-7.00 flavors, 4.33-7.00 flavors, and 3.66-7.00 overall preference.

Sensory test result of bokbunja pouch for each condition Formulation condition color flavor incense Overall preference One 4.66 3.00 4.33 4.00 2 5.66 6.00 5.66 5.33 3 6.00 4.00 5.33 5.00 4 6.66 6.33 7.00 6.00 5 6.00 6.00 6.00 6.66 6 6.66 6.66 6.66 7.00 7 4.66 4.66 5.66 3.66 8 6.66 5.66 5.00 5.66 9 7.00 3.33 6.66 4.66 10 6.00 7.00 6.33 7.33

In addition, as a result of regression analysis of the sensory test results, such as color, taste, and overall acceptability of the bokbunja pouch using a SAS program, the color (Y ₁ ), taste (Y ₂ ), And the regression, R ² and significance for overall acceptability (Y ₃ ) are as Table 29 below. At this time, R ² of color was 0.6840, and significance was not recognized, and R ² of taste and overall preference was 0.8567 and 0.8291, respectively, and significance was recognized within 10%. The significance was not tested in color as the color of the pouch was added to the herbal extracts were not significant difference between the samples was judged to be due to the discrimination of sensory agents.

Regression and Significance Test on Sensory Score of Bokbunja Pouch Using SAS Program Response variables Regression ¹⁾ R ² valence color  Y_One= 1.758571 + 0.389095X_One-0.145595X₂                                                                                                    -0.005386X_One                                                 ²-0.008500X_OneX₂+ 0.018839X₂                                                 ²                                              0.6840 0.3073 flavor  Y₂ = -9.456905 + 0.553071X_One+ 1.7668445X₂                                                                                                    -0.009089X_One                                                 ²-0.016750X_OneX₂-0.056496X₂                                                 ²                                              0.8567 0.0773 Overall preference Y ₃ = -9.248810 + 0.914643X ₁ + 1.034940X ₂ -0.018854X ₁ ² -0.008250X ₁ X ₂ -0.034397X ₂ ² 0.8291 0.1067 ¹⁾ X ₁ : ripeness and content (%), X ₂ : fructose content (%)

Step 3: Determination of Optimal Mixing Ratio for Manufacturing Bokbunja Pouches

In order to obtain the optimum manufacturing conditions for the sensory properties of the bokbunja pouch, response surface methodology (RSM) was performed on color, taste, and overall acceptability. superimposing).

The results are shown in FIG. As can be seen in Figure 3, the range of manufacturing conditions for bokbunja pouch that satisfies all sensory characteristics, that is, color, taste, and overall preference is bokbunja ripening fruit (8 ° Brix) content 20.5 ~ 23.0%, fructose content 11.0 ~ 12.0 Set to%.

4th step: Storage of Bokbunja Pouch

Storage conditions experiment in the same manner as in Example 3 using a bokbunja pouch prepared by mixing in one condition within the range of the optimum mixing conditions determined in the third step, that is 21% of mature fruit content (8 ° Brix), 11% fructose content Was carried out. First, the quality of the herbal extracts used in the bokbunja pouch was checked, and the quality of the final pouch product was checked during storage. The test items were soluble solids, pH, total acidity, sugar content, turbidity, color and microbial test.

The results are shown in Tables 30 to 33 below. In Table 30, the herbal extracts were 4.83 and 0.15, respectively, its pH and total acidity were considered to be a problem in storage shelf life, it was determined that the extract just before the pouch manufacturing. In addition, the sugar content, soluble solid content, and turbidity of the medicinal herb extracts were 1.80 ° Brix, 1.64%, 0.85, respectively, and the brightness (L), redness (a), and yellowness (b) of hunter's color were respectively. Measured as 18.86, 14.31 and 12.98.

Quality of Herbal Extracts pH Total Sugar content (° Brix) Soluble Solids (%) Turbidity Hunter's color L a b 4.86 0.15 1.80 1.64 0.85 18.86 14.31 12.98

On the other hand, as a result of examining the shelf life of the pouch formulated in the optimum conditions, as shown in Tables 31 to 33, the soluble solids were measured within 11.76 ~ 12.60%, pH, total acid and sugar did not change significantly during the storage period There was no significant difference in quality by storage condition. Moreover, in the case of turbidity, there was no big difference in 25 degreeC (room temperature), but it tended to become turbidity in 37 degreeC. L value (brightness) was increased during storage at 25 ℃, but no significant difference was found between a value (red) and b value (yellow). L, a, and b values all tend to increase. There was no change in microbiological examination and appearance.

Changes in Soluble Solids, pH, Total Acid, and Sugar of Bokbunja Pouch during Storage Inspection items Storage condition Storage period (weeks) 0 One 2 3 4 Soluble Solids 25 ℃ 11.86 12.37 12.12 11.76 11.97 37 ℃ 12.02 12.46 12.46 12.59 12.60 pH 25 ℃ 3.53 3.53 3.51 3.50 3.52 37 ℃ 3.20 3.53 3.50 3.50 3.50 Total 25 ℃ 0.50 0.52 0.53 0.55 0.52 37 ℃ 0.52 0.52 0.54 0.57 0.56 Sugar content 25 ℃ 11.4 11.5 11.5 11.4 11.4 37 ℃ 11.5 11.5 11.4 11.4 11.6

Turbidity and Color Changes during Storage of Bokbunja Pouches Inspection items Storage condition Storage period (weeks) 0 One 2 3 4 Turbidity 25 ℃ 1.034 1.030 1.028 1.031 1.012 37 ℃ 1.012 0.909 0.874 0.791 0.742  Color L 25 ℃ 6.85 7.31 7.65 7.71 7.44 37 ℃ 7.02 8.15 9.02 9.74 11.30 a 25 ℃ 17.16 17.96 17.67 17.23 17.47 37 ℃ 19.20 19.65 21.38 22.76 24.18 b 25 ℃ 4.79 5.11 5.03 5.00 5.16 37 ℃ 5.01 5.68 6.16 6.80 7.85

Changes in Microbial Growth, Appearance and Taste during Storage of Bokbunja Pouches Inspection items Storage condition Storage period (weeks) 0 One 2 3 4 General bacteria 25 ℃ ^-1) - - - - 37 ℃ - - - - - Coliform group 25 ℃ - - - - - 37 ℃ - - - - - Appearance and Taste 25 ℃ ◎ ²⁾ ◎ ◎ ◎ ◎ 37 ℃ ◎ ◎ ◎ ◎ ◎ ^{1) No} microorganisms were found. ²⁾ ◎: No abnormality in appearance and taste, ○: No change in appearance and taste, △: Abnormality in appearance and taste.

Example 5 Preparation of Soybean Curd Using Ripe Bokbunja

Step 1: Preparation of Soybean Paste Using Bokbunja Ripe Ripe Fruit

In the present embodiment, only bokbunja ripened fruit was used to prepare bokbunja ,, and sugar, hydroglucose, high fructose, pectin, and citric acid were used as additives. In addition, Bokbunja ripened fruit has a lot of seeds contained in the fruit as processed so that you can get a bad evaluation, so in view of this point, after removing the seeds from Bokbunja ripened fruit was processed 쨈.

Since the ratio of sugar, acid and pectin must be appropriate for the preparation of, the content of Bokbun and ripen fruits is fixed to 35% (w / w, below) and citric acid is fixed to 0.1%. And pectin content was changed as shown in Table 34 below to prepare a variety of 쨈, specifically, Bokbunja ripened fruit to obtain the juice in the same manner as in Example 1, then mixed sugar and citric acid there After concentrating in a concentrator, the pectin was mixed well with a warm water at 55 ° brix or more into a concentrator to complete the wort of the present invention.

쨈 Manufacturing Conditions Using Ripe Bokbunja Fruits Formulation condition Ripeness and content (%) Sugar content (%) Water glucose content (%) High fructose content (%) Pectin Content (%) Citric Acid Content (%) One 35 20 44.3 - 0.6 0.1 2 35 20 44.1 - 0.8 0.1 3 35 - 20 44.3 0.6 0.1 4 35 - 20 44.1 0.8 0.1 5 35 10 10 44.3 0.6 0.1

Step 2: sensory test and determination of optimal compounding ratio

In the first step, each prepared Soda was solidified well for 3 days and then subjected to the sensory test. Twelve agents interested in sensory evaluation were selected and trained in evaluating color, taste, aroma, texture, and overall palatability, and sensory tests on each sample were carried out using a nine-point scoring method (9: Very good, 7 : Slightly good, 5: normal, 3: slightly bad, 1: very bad), statistical analysis of test results was performed using the SAS program and variance analysis and Duncan's multiple test. Assay.

The results are shown in Table 35. In Table 35, the color scored from 6.2 to 7.2, with the lowest grades 3 and 4 combined with no sugar. In terms of flavor and texture, there were no significant differences among manufacturing conditions. The taste and overall preference were similar among the manufacturing conditions. Especially, the five blending conditions were the highest with taste 7.2 and overall preference 7.4. Therefore, the manufacturing conditions of the bokbunja 하였다 was set as the optimum conditions for the fifth blending condition excellent in sensory rating.

Sensory test results of bokbunja 별 for each condition Formulation condition color incense flavor Organization Overall preference One 7.2 ^a 6.8 ^a 7.0 ^ab 6.2 ^a 7.0 ^ab 2 7.0 ^a 6.4 ^a 6.8 ^ab 6.2 ^a 6.8 ^ab 3 6.4 ^b 6.4 ^a 6.2 ^b 6.4 ^a 6.2 ^b 4 6.2 ^b 6.2 ^a 6.0 ^b 6.2 ^a 6.0 ^b 5 7.0 ^a 6.4 ^a 7.2 ^a 6.8 ^a 7.4 ^a

Stage 3: Storage of Bokbunja 쨈

After the sterilization was carried out in the same manner as in Example 3 with respect to 쨈 prepared according to the five mixing conditions determined as the optimum conditions in the second step to see the shelf life. Test items were examined for sugar, color, microbial test and appearance quality change.

The results are shown in Table 36 and Table 37. In Table 36, the sugar content was not significantly different by storage period and temperature within 61 ° Brix, and L (brightness) value of chromaticity increased slightly during storage period, but a (redness) and b (yellowness) The value tended to decrease. As can be seen in Table 37, microorganisms were not detected in the general bacteria and E. coli group test, and there was no abnormality in appearance and taste.

Changes in sugar content and chromaticity during storage period of Bokbunja 쨈 Inspection items storage duration Storage period (weeks) 0 One 2 3 4 Sugar content 25 ℃ 61.12 61.00 61.08 61.04 61.10 37 ℃ 60.98 61.12 61.02 61.02 60.87  Color L 25 ℃ 33.85 33.82 33.60 33.84 34.51 37 ℃ 34.23 34.25 34.26 34.58 35.10 a 25 ℃ 12.45 12.38 12.30 12.12 12.08 37 ℃ 12.12 12.08 12.02 19.87 19.67 b 25 ℃ -5.22 -5.34 -5.83 -5.71 -5.57 37 ℃ -5.13 -5.26 -5.42 -5.20 -5.18

Changes in Microbial Growth, Appearance and Taste during Storage of Bokbunja 쨈 Inspection items Storage condition Storage period (weeks) 0 One 2 3 4 General bacteria 25 ℃ ^-1) - - - - 37 ℃ - - - - - Coliform group 25 ℃ - - - - - 37 ℃ - - - - - Appearance and Taste 25 ℃ ◎ ²⁾ ◎ ◎ ◎ ◎ 37 ℃ ◎ ◎ ◎ ◎ ◎ ^{1) No} microorganisms were found. ²⁾ ◎: No abnormality in appearance and taste, ○: No change in appearance and taste, △: Abnormality in appearance and taste.

Example 6 Preparation of Sauce for Meat Production Using Mature Bokbunja

For the preparation of bokbunja broth sauce, bokbunja ripening, 20% alcoholic liquor, 20% fruit wine (apple wine), vinegar (apple vinegar) and aqua-ion calcium (2% calcium) were used.

Step 1: Establishment of Conditions for Ripening and Contenting Bokbunja and Adding Vinegar

First, bokbunja ripened fruit is added to the alcoholic beverage 20% shochu at the ratio of 10, 20, 30 and 40% (w / w) to prepare a leaching liquor for one month in the shade, and then to breed microorganisms in the leaching liquor The vinegar was prepared by adding 2% (v / v) of vinegar, which was reported to be effective for suppression and meaty action.

In order to compare the sensory characteristics of bokbunja ripeness and content and vinegar addition, four sections of leached liquor prepared by the above-mentioned ripening and content and 4 sections of leached liquor added with 2% vinegar were aged for 2 hours in refrigeration, and then the beef was pickled. The sensory effect was compared with the non-pickled control. At this time, the sensory quality test was carried out with 10 members interested in this experiment by fully understanding the knowledge and evaluation criteria for the broiler sauce and using the texture and overall acceptability as the test items.

The results are shown in Table 38 below. As can be seen from Table 38, the texture of the scores of 6.00 ~ 7.42 in all sections compared to the control, the overall acceptability was 5.71 ~ 7.43. In other words, the sensory test results of beef using the bokbunja broiler sauce of the present invention obtained a good score of 5 points and 7 points compared to the control, it is thought that the development of broiler sauce using the bokbunja ripening fruit is possible It became.

In addition, since the texture and overall preference scores were particularly high in sauces with high bokbunja maturity and content, and even in sauces containing 2% vinegar, the initial blending ratio of broiler sauce was 30-40% (w) After leaching in the range of / w), 2% (v / v) of vinegar was added to the leaching liquor obtained therefrom.

Sensory Test Results According to Bokbunja Ripeness, Content and Vinegar Addition Ripeness and content (%) Vinegar added Organization Overall preference 10 radish 6.14 ^b1) 5.71 ^c U 6.00 ^b 5.71 ^c 20 radish 6.71 ^ab 6.71 ^ab U 7.14 ^a 6.57 ^ab 30 radish 6.86 ^ab 6.43 ^b U 7.00 ^a 7.29 ^a 40 radish 6.29 ^b 6.57 ^ab U 7.43 ^a 7.43 ^{a 1)} Same letter indicates no significant difference between each other.

Step 2: setting up conditions according to alcohol type

Based on the sensory test results in the first step, the contents of bokbunja ripened fruit and vinegar were set, and the quality and organoleptic characteristics according to the alcohol type during leaching were compared. To this end, distilled bokbunja ripening fruit 30%, 40% (w / w) in 20% soju and 20% fruit wine (apple wine) of alcohol, respectively, and leached for one month, and vinegar in the leaching solution obtained above 2% (v / v) was added and the sensory test was carried out by the 9-point scoring method. At this time, the sensory agent was the same as the agent who participated in the experiment in the first step.

The results are shown in Table 39 and Table 40. First, as shown in Table 39, alcohol, sugar and soluble solids in all sections were measured with similar values, and sensory evaluation was as shown in Table 40. The sensory scores of color and texture were 6.00 ~ 6.75, 6.13 ~ 6.63, similar in color and texture than untreated control. There was a significant difference between the types of alcohol in taste scores, but there was no significant difference in the same alcohol type, and the sensory quality of sauces leached with soju was better than fruit wine. In addition, the taste tended to be similar to taste, and 40% of Bokbunja had the best rating.

Quality of Meat Sauce by Alcohol Class Alcohol type Bokbunja Content (%) Alcohol content (%) Sugar (° Brix) Soluble Solids (%) Soju 30 14.6 ± 0.02 7.0 ± 0.01 2.41 ± 0.08 40 14.0 ± 0.04 7.2 ± 0.02 2.65 ± 0.05 fruit wine 30 14.6 ± 0.03 7.0 ± 0.02 2.65 ± 0.06 40 139. ± 0.02 7.4 ± 0.04 3.00 ± 0.09

Sensory Test Results of Meat Sauce by Alcohol Type Alcohol type Bokbunja Content (%) color flavor Organization Overall preference Soju 30 6.75 6.38 6.38 6.63 40 6.75 7.00 6.63 7.13 fruit wine 30 6.00 5.88 6.13 5.88 40 6.75 5.63 6.13 5.88

Based on the above results, the leaching liquor of broiler sauce was set to soju, and the bokbunja ripening and content of bokbunja were used 30% and 40% of sensory quality for the optimal condition setting.

Step 3: setting the conditions according to the addition of aqua ions

Leaching Bokbunja ripened fruit to 30% and 40% (w / w) was added to 20% of alcoholic beverages which showed an excellent sensory score in the second step. After adding% (v / v) to prepare broiled sauce, the sensory characteristics of color, taste, texture and overall acceptability were compared with bokbunja ripened and 40% leached vinegar.

The results are shown in Table 41. As can be seen from Table 41, the scores were better in all the aqua-ion calcium-added groups than the vinegar-added control group, and there was no significant difference in the ripening of bokbunja and sensory evaluation according to the addition of 30% and 40%. Sensory quality was better in the bokbunja ripening and 40% added.

Sensory Evaluation Results of Meat Sauce by Addition of Aqua-ion Calcium Formulation condition ¹⁾ color flavor Organization Overall preference One 6.75 6.18 6.00 6.13 2 6.88 6.38 6.13 6.50 ¹⁾ 1: Bokbunja ripened and 30% added, 2: Bokbunja ripened and 40% added

Therefore, from the above results, the optimum condition of the broiler sauce using bokbunja ripening fruit is leached by adding 30-40% (w / w) of bokbunja ripening fruit to 20% alcoholic liquor. It was confirmed that 2% (v / v) of aqua ion calcium was added.

As described clearly through the above embodiments, the present invention relates to a method for producing beverages, mussels and broiled sauces using bokbunja, the immature fruit or extract of bokbunja, which has not been used at all, has been ripened or juiced thereof. By combining with liquids at optimum conditions, there is an outstanding effect that provides a new method of making bokbunja cans, concentrates, pouches, sachets and broths with the best sensory properties such as color, taste, aroma, texture and overall palatability. It is a very useful invention in the food industry.

Claims (5)

Bokbunja ripeness and juice (8 ° brix) 3.8 ~ 4.6% (w / w, below), Bokbunja immature fruit extract (1 ° brix) 2.1 ~ 2.75%, fructose 12%, citric acid 0.2%, honey 0.1%, vitamin C 0.005%, flavor is 0.02%, the rest of the method for producing a bokbunja can drink characterized in that the addition of purified water. Bokbunja ripeness and juice (8 ° brix) 15% (w / w, below), Bokbunja immature fruit extract (1 ° brix) 20%, citric acid 1.9%, apple concentrate 5%, sugar 5%, stevioside ) 0.03%, xylitol 5%, dextrin 1%, purified water 2.07% blended with fructose or oligosaccharide 45%, characterized in that the manufacturing method of bokbunja concentrated liquid tea. Bokbunja ripening and juice (8 ° brix) 20.5 ~ 23.0% (w / w, below), fructose 11.0 ~ 12.0%, citric acid 0.2%, the rest is bokbunja immature and 5%, tofu 1%, earthworm 0.5%, Purified water is added to 0.2% of Schizandra chinensis and 0.2% of Goji berries, and the extract is obtained by mixing for 3 hours. delete delete

Images