KR100685110B1 - The manufacturing process of Can drink beverage by use of activated Figue material - Google Patents

Abstract

The present invention relates to a fig ken drink composition containing a fig fruit juice, a juice concentrate or a fruit extract of Fig fruit Dauphine, Bongsi or White Genoa species. The present invention also relates to fig ken beverage compositions containing apple, grape, citron, ginseng, pine needles, honey, jujube extract or kiwi in the preparation of fig juice and fig mixed beverage. Fig ken drink composition of the present invention is excellent in sweetness, fragrance, storage and palatability.

Fig,

Description

The manufacturing process of can drink beverage by use of activated Figue material}

1 shows a fig ken beverage production process.

2 shows a fig canned beverage manufacturing process containing fig juice.

The present invention is to extract the active fraction by extraction with organic solvent, that is, ethanol by immersion, compression or pulverization using a fig, to obtain a separate fraction active material by separating it, and to prepare a fig juice concentrate It is about a method.
Figs, which have been cultivated traditionally, are made from fresh fruits, liquor and vinegar, and are widely used. Manufactured from ancient Egypt, Greece, and the Roman era, it is one of the oldest fruits and has been known as a high-quality fruit that was eaten by kings and feudal lords in ancient and medieval times. Fig. Is also recorded as a fruit with high sugar content and activity enough to be widely used for medicinal purposes. Figs (Ficus carrical L) are much more widely used as processed foods because they have higher sugar content than other fruits.In particular, figs are promoted as special products in Yeongam-gun, Jeollanam-do around 1990. Is being developed. In particular, figs are totally pollution-free fruits that do not use pesticides, unlike other fruits, which are closely related to the prevention of adult diseases, and have excellent food value and are rich in figs such as ficin, vitamins, and minerals. It can be said that there is an advantage of high sugar content by utilizing the active ingredients, using raw fruit juice of figs. Food processing or food decay varies depending on the ingredients and processing conditions, but most of them are important problems in hygiene due to the decay of food by microorganisms. Thus, the prevention of food corruption by microorganisms has become an important research subject of many scholars. Therefore, the present invention relates to a new functional food additive without using artificial sweeteners and artificial supplements, or to a new functional food additive without artificial sweeteners and artificial sweeteners using natural sugars of high sugar content, and to a manufacturing method that can use these antibacterial activity relationships.

Recently, although several processed foods are being manufactured, fig milk is used as a hemorrhoids and athlete's foot treatment and repellent, so its pharmacological effect is recognized and there are many active substances in fig fruit. However, there is little research on more specific components or activities. Therefore, in this study, the fruit was extracted and the active substances were separated, and the antimicrobial activity of each active substance was measured and processed using the natural antimicrobial substance directly.

Health drinks should have various bioactive substances, such as various vitamins and sugar aromas in the fruit. In order for healthy drinks to be made, the sugar content of the fruit must first be high and the nutritional content must be strong. To this end, in addition to sugars, which are carbon sources, growth factors such as nitrogen sources, various vitamins, and minerals are needed.In addition to sugar components of natural figs, growth promoters, such as nitrogen sources, various vitamins, and minerals, are needed. This is especially important in the development of beverages, if you do not use a synthetic aid or extremely limited manufacturing method can be better. In fact, in the case of preparing ken beverages in a traditional manner, food companies use synthetic preservatives such as sorbic acid, benzoic acid and propionic acid to prevent food corruption. As there are many problems with stability and avoiding consumers, the food processing industry is trying to reduce the use of artificial preservatives as much as possible. Therefore, artificial preservatives are widely used as a preservative to inhibit the growth of microorganisms, but it is known that many antimicrobial active substances exist in figs, which are natural products. In addition, since sugar is superior to other fruits, it may be desirable to develop a healthy beverage.

In order to improve the flavor and enhance the quality of the product, the addition of fragrance is essential, and in order to produce high quality fig drink, the growth of harmful microorganisms must be suppressed, and it must be incorporated in an appropriate way to preserve the unique flavor of the fig. On the other hand, when preparing fruit juice, most fruits contain enough organic acid, but sugar is not sufficient, so sugar is essential. Therefore, a method of manufacturing by adding artificial sweeteners in the production of fruit juice has been attempted. However, in the case of figs, the sugar content of the juice is high, but the method of preparing mixed drinks is not practical.In the case of figs, when you eat raw fruit yourself, you have a good taste, but when you squeeze the juice directly, the pruning is severe. I can't get it.

delete

Therefore, in the present invention, the figs are well washed and dried to add a certain amount of fruit juice, and then the compound extracted from the figs is added to reduce the freshness of the unique figs, and a clean fig ken drink having a taste, aroma and color is obtained. Prepared.
The present inventors earnestly studied to solve the problems of the conventional fig drink described above, by applying a fraction obtained by extracting the fig ingredient from the existing edible natural fig fruit, without using the antioxidant or synthetic preservative of the fig drink Fig can be prepared by increasing the antimicrobial activity and increased shelf life and stability. As a mixed drink of figs, Ken dilute beverage containing apple concentrate, grape, citron, ginseng solution, pine needles, jujube, or kiwi was prepared. In addition, honey is used to make fig juice by the osmotic extraction method, and it is used as a fermentation source. Therefore, it is possible to shorten the fermentation period by replenishing ingredients that are insufficient for each of them, and to correct and sterilize the product through microfiltration. There is an advantage to this. And in particular, the fig juice that was not diluted at all was concentrated under high pressure and low pressure to prepare a fig stock solution.

The present invention is characterized by containing at least 0.05% by weight of fig fruit juice extract of Fig fruit Dauphine (Masui Dauphine), Bongsi or White Genoa species, Fig. 1.7-22.2% by weight fig extract or 0.05-25% by weight fig extract Relates to a fig ken beverage composition.
According to the present invention, in the case of using the fig concentrate or the fig fruit extract, the fig Ken mixed beverage composition further comprising 0.1-7.0% by weight of apple, grape, citron, ginseng, pine needles, honey, jujube extract, or kiwi It includes.
The present invention is also adjusted to the concentration of juice to 12-13 Bx ° using distilled or ground water, and then washed separately to clean pine needles, apples, ginseng powder, grapes, citron, jujube extract or kiwi, and stabilizer To obtain a fig juice to which is added, microfiltration (more than 70% light transmittance), and sterilization process to provide a fig drink composition.
The present invention prepares a fig drink by using a compound obtained by fractional extraction and separation of fig fruit using an organic solvent. It is extracted with ethanol using fig fruit, which is ripe fruit, or it is used to make a drink by extracting fig separately. Preferred temperature is concentrated under reduced pressure in the range of 20-50 ℃ low temperature. It can also be concentrated in the temperature range of 50-70 ° C. to modify the composition of the mixture.

Fig fruit extract according to the present invention, fig raw fruit juice is used as an active ingredient of fig fruit in the manufacture of fig ken drink.

The present invention obtains the mixed extract using the organic fruit ethanol using immersion method, compression method, or grinding method using a fig fruit, which is selectively carried out at a temperature of 30-90 ℃, more preferred temperature range is Concentrated under reduced pressure for 2 to 36 hours at 50-70 ℃ and using this as an additive raw material to prepare a beverage formulation according to the embodiment described below. In addition, fig fruits were obtained by extracting the fig juice from the fig fruit according to the method of obtaining the latex, and the resultant was concentrated under reduced pressure at a low temperature of 25-60 ° C. to increase the sugar content to 20-60 Bx ° (Brix degree). Processed as a Ken drink.

delete

In the fig fruit composition according to the present invention, the extract and the fig juice concentrate, which are the active ingredients, are preferably higher in sugar content. When 0.05 wt% or less of the extract extract component is added, the taste and functionality of the fig, and the unique aroma and fig sweetness effect of the fig are insignificant. In this case, the secondary taste and palatability are reduced, such as dilution with water. For this reason, it is reasonable to develop a fig ken stock solution that can be processed and diluted with a high concentration of fig stock.

In the fig beverage composition according to the present invention, the fig beverage is citric acid, vitamin C or the like, and citric acid is used in an amount of 0.1 to 1.0% by weight and 0.02 to 0.04% by weight of a vitamin seed. The double pressure sensitive adhesive contains 0.05 to 0.2% by weight, and no perfume is used or 0.05 to 0.1% by weight. The fragrance used Samjungsa as a fig scent.

In the present invention, a stabilizer may be used for stabilizing the fig separation component. When using fig concentrates or fig fruit extracts, stabilizers are selected from vitamin C, citric acid, sodium citrate, malic acid, and sodium carbonate.

It is preferable to use 0.1-4.0 weight% of stabilizers for the fig beverage composition of this invention. If the stabilizer is used in an amount of 0.1 wt% or less, a sufficient stabilization effect cannot be expected, and when it is used in an amount of 4.0 wt% or more, side effects such as disgust and rejection, solution precipitate formation, and the stabilization effect are small.

Hereinafter, although this invention is demonstrated concretely based on a manufacture example, the technical scope of this invention is not limited to these.

Production Example

The present invention was experimented by collecting fig fruit of the embarrassed Doupin (Masui Dauphine), Bongsi or White Genoa species, which are cultivated and produced in Sanho-ri, Samho-myeon, Yeongam-gun, Jeonnam, in the processing of fig ken processing. Figs were hydraulically juiced and concentrated under reduced pressure (50 Bx °) to obtain a sample.
1) Experimental Method:
Soluble solid content (Bx ° degree) The soluble solid content of the prepared juice was measured using the refractometer (ATAGO Digital refractometer, Japan). pH was measured using a pH meter (ORION MODEL-140, USA). Figs are preferably concentrated (50Bx °) when preparing the prototype. For the beverage, the sugar content was diluted to 12Bx ° to make the beverage, and the pH of the beverage was adjusted to pH 3.8, which is the most palatable. In addition, in order to give a thick viscosity, a food fiber was used as an adhesive. Added fig separation component: ethanol extraction The experiment was carried out by selecting the ingredients of the separated fig fruit.

delete

2) Fig extraction method and solution fraction using solvent

Add 10 times the amount of ethanol as it is based on 10kg of fig fruit, extract it by immersion method, compression method or grinding method at room temperature for 3 months, and then remove ethanol using a vacuum concentrator at 25-50 ℃, and use it as a sample. It was stored in and used.

<Production of Fig Juice Stock Solution>

The dried and ripe figs, washed with figs, were then juiced using a compactor based on 10 kg separately, and then concentrated under reduced pressure at a temperature of 25-50 ° C. using a reduced pressure concentrator, and then 20-60 each using a sugar meter. Juice juice of Bx ° was prepared. This was stored in the refrigerator and tested.

<Production 1 of fig juice>

Wash the figs without any scratches, drain the water, and add about 10 times the amount of ethanol to the figs, and leave it at room temperature for about 14-15 days to extract the fig juice. You may extract to about a day.
The extract is separated from the figs, and the distilled or ground water is used to adjust the juice concentration to 12Bx °, and then heat-process for about 30 seconds at a temperature of about 98-100 ° C to remove other wild microorganisms in the juice. do. Thereafter, microfiltration (light transmittance of 70% or more) and sterilization treatment are performed.

<Production 2 of fig juice>

After cleansing the figs without scratches, drain the water and add about 10 times the amount of ethanol to the figs, and leave it at the temperature below 25 ℃ for about 14-15 days to extract the fig juice sufficiently. Extract up to about 130 days.

The extract was separated from the figs, and the distilled or ground water was used to adjust the juice concentration to 12-13 Bx °. The extract was allowed to stand at about 5 ℃ for about 2-5 days to precipitate suspended solids. The process of sifting with liquid siphon is very convenient for the next filtration. The microfiltration is carried out after the end of the daughter process. The microfiltration uses a membrane filter having a pore size of 0.45-5 μm. The 0.45 μm membrane enables the removal of suspended solids as well as disinfection. No sterilization is required. In this way, microfiltration can yield clear fig juice having a transmittance of 80-90%.

<Preparation of Fig Juice with Pine Needle Scent>

After adjusting the juice concentration of fig juice to 13 Bx ° using distilled or ground water, wash it clean separately, pour honey on fine pine needles, extract the fragrance of pine needles for about 3 days, and then proceed as in the previous example. You can get a fig juice with pine needles. In addition, honey is used to make fig juice by the osmotic extraction method, and it is used as a fermentation source. Therefore, each of them is used to supplement ingredients that are likely to be insufficient, and the fermentation period is shortened, and the product is corrected and sterilized through microfiltration. do.

<Preparation of Fig Juice with Added Apple Flavor>

The fig juice is adjusted using distilled water or ground water to adjust the juice concentration to 12-13 Bx °, and then the fig ken beverage composition is prepared using 5.0% by weight of apple extract and 0.1% by weight of stabilizer. In the same manner as in the above-described embodiment, apple juice was added to the fig juice. Thereafter, the light transmittance is 70% or more to correct the product and microorganisms through microfiltration.

<Preparation of Fig Juice Added with Grape Juice>

The fig juice was concentrated under reduced pressure to adjust the juice concentration to 50 Bx °, and then, 6.0 wt% of the vinegar solution and 0.15 wt% of the stabilizer were used to prepare the fig ken beverage processing composition.

<Preparation of Fig Juice Added with Ginseng Flavor>

After extracting the juice of fig extract to 12 Bx ° using distilled or ground water, clean it separately, pour honey into the cut ginseng powder, and extract ginseng fragrance for about 3 days. In the same way to obtain a fig juice added with ginseng flavor. In addition, honey is used to make fig juice by the osmotic extraction method, and it is used as a fermentation source. Therefore, each of them is easily supplemented with ingredients that are insufficient to shorten the fermentation period, and the product is corrected and sterilized through microfiltration. .

<Production of Fig Juice with Kiwi Flavored>

After distilled or ground water was used to adjust the juice concentration to 12 Bx °, clean and wash separately. Pour the honey into the fine kiwi juice and extract the kiwi flavor for about 3 days. Get fig juice with kiwi flavor.

<Preparation of Fig Juice with Pine Needle Scent>

After the fig juice concentrate was adjusted to 12 Bx ° using distilled or ground water, the juice was washed separately and then rinsed separately. Poured honey to fine pine needles and extracted pine needles for about 3 days. Obtain the flavored fig juice. In addition, honey is used to make fig juice by osmotic extraction method, and it is used as a fermentation source. Therefore, each of them is easily supplemented with ingredients that are insufficient to shorten the fermentation period, and the product is corrected and sterilized through microfiltration. do.

<Production of Fig Juice by Crimping Method>

Wash the figs without any scratches, drain the water, and then squeeze the figs by compressing them. To increase the juice efficiency of the fig juice, it is necessary to reduce the concentration. This was concentrated under reduced pressure at 30-60 ° C. to raise the juice solution to 50 B × °. And heat treatment for about 30 seconds at a temperature of about 98-100 ℃ to remove wild and other microorganisms present in the juice. Microfiltration (light transmission 70% or more) and sterilization.

TABLE 1

The components were mixed in a mixer and carried out as described above.
TABLE 2

Fig Ken beverage composition according to the present invention is excellent in beverage effects such as preservation, such as palatability, flavor, color. To determine the effect of sterilization and storage on the fig quality at various temperatures, sterilize the fig dilution for 15 seconds at 75 ℃ and 95 ℃, and store them in incubators at 10, 20 and 30 ℃ for 32 days. The results of the sensory test generally showed excellent stability when stored at 10 ° C. During storage, the pH of the fig juice was kept constant, and the detection result of general bacteria, yeast and mold was negative. As a result of sensory evaluation, storage stability of 10 ℃ was not abnormal for 32 days. However, it is thought that juice can be more affected by storage temperature than sterilization temperature. And 53 weight% of figs and 0.07 weight% of dietary fiber were contained. Sample 2 was added apple concentrate to Sample 1. As a result of the test, the heating odor of the fig was less and was much higher than when only one fig was used. When processed to a different content, that is, the content of figs is 70% by weight, it was prepared with 0.15% by weight of fragrance and 0.07% by weight of dietary fiber combined to remove heat odor. It was better to use apples together than figs alone. Especially when the degree of vacuum was high, the juice almost came out. And sterilization was the most efficient 25 ~ 30 minutes at 95 ℃ in tube 4, it was most preferred that the central temperature is rapidly cooled at 90 ~ 92 ℃.

Claims (8)

Fig fruit characterized by containing at least 0.05% by weight of fig fruit juice of Masui Dauphine, Bongsi or White Genoa species, from 1.7 to 22.2% by weight of fig concentrate, or from 0.05 to 25% by weight of fig fruit extract Beverage composition. The fig ken beverage composition according to claim 1, wherein the fig concentrate extracts the fig fruit to obtain the fig raw juice and concentrates under reduced pressure at a temperature of 25-60 ° C. to have a sweetness of 20-60 Bx °. The fig ken beverage composition according to claim 1, wherein the fig fruit extract is extracted with ethanol by dipping, pressing or grinding. The fig ken drink composition according to claim 1, further comprising 0.1 to 4.0% by weight of a stabilizer selected from vitamin C, citric acid, sodium citrate, malic acid, and sodium carbonate when the fig concentrate or the fig fruit extract is used. The fig ken beverage composition according to claim 1, further comprising 0.1 to 7.0% by weight of apple, grape, citron, ginseng, pine needles, jujube extract or kiwi when the fig concentrate or the fig fruit extract is used. Add about 10 times the amount of ethanol and extract it at 25 ℃ or less, and adjust the extract to 12-13 ° Bx using distilled or ground water to remove the wild and other microorganisms in the extract. In order to prepare a fig juice solution by heat treatment for about 30 seconds at a temperature of about 98-100 ℃, microfiltration with a light transmittance of 70% or more, and sterilization. Add about 10 times the amount of ethanol and extract it at the temperature below 25 ℃, and separate the extract from the fig and adjust the concentration of the extract to 12-13 Bx ° using distilled or ground water. After leaving for 2-5 days at the refrigeration temperature of the precipitate to precipitate the suspended solids, the upper layer of the liquid daughter was siphoned using a siphon, and finely filtered with a 0.45-5 ㎛ size membrane (membrane filter) light transmittance of 80-90% A method of obtaining a fig extract from sterilization by obtaining a phosphorus clear fig extract. Fig fruits are extracted with hydraulic pressure and concentrated under reduced pressure at 25-50 ℃. Using distilled or ground water, juice concentration is adjusted to 12-13 Bx ° and washed separately. Pine needle, apple, ginseng powder A method of producing a fig Ken drink composition by obtaining a fig juice obtained by adding grape, citron, jujube extract or kiwi together with a stabilizer, microfiltration to 70% or more of light transmittance.

Images