KR100706293B1 - Juice with meoru fruit and preparation method thereof - Google Patents

Abstract

The present invention relates to a fruit juice juice and a method of manufacturing the same, more specifically, the fruit juice juice and the method of manufacturing the same, which is mainly the fruit juice concentrate of the buckwheat juice obtained by extracting the buckwheat juice or the buckwheat concentrate concentrate of the extract It is about.

An object of the present invention is to provide an orange fruit juice containing the functionality and functionality of the fruit of the fruit, which is mainly composed of the fruit of the fruit juice of the fruit juice, the fruit juice of which is concentrated.

In another aspect, the present invention provides a method for producing fruit juice comprising the step of mixing the other ingredients to the main ingredient of the concentrate of the buckwheat extract or the buckwheat extract of the concentrated melon extract obtained by juice of the buckwheat juice It is for the purpose of providing.

Fruit fruit juice, which is the main ingredient of the fruit of the present invention, contains the functionality and functionality possessed by the fruit, so that consumers can easily consume the fruit by drinking the fruit fruit juice of the present application. This could increase the incomes of farming farmers and processing companies.

Description

Juice with meoru fruit and preparation method

1 is a graph showing the turbidity results of the fruit juice juice by clarification and filtration of the present invention.

The present invention relates to a fruit juice juice and a method of manufacturing the same, more specifically, the fruit juice juice and the method of manufacturing the same, which is mainly the fruit juice concentrate of the buckwheat juice obtained by extracting the buckwheat juice or the buckwheat concentrate concentrate of the extract It is about.

In the present invention, the juice mainly containing the fruit juice concentrate is abbreviated as fruit juice fruit.

Maroon is a vine plant belonging to the family of grapes. Compared to grapes, the fruit is small, the seeds are large, and the acidity is strong, so the consumption of desserts or snacks is limited, and the consumption should be increased through processing. Therefore, although the buckwheat should be consumed as a processing purpose by processing the buckwheat and adding it to other products by using the processed buckwheat, the main form of the current buckwheat processing is to use liquor to make liquor. The squeezes and squeezes the squeezed juice, and the juice is simplified to make juice.

Because of the simplicity of processed products using maroons, the same kind of products are released in many places, and due to excessive competition in the market, the profits from planting and processing of maroons will naturally decrease due to the drop in product prices. However, the development of various processed products using the beet is necessary.

In most processing plants, the stock is stored in a sterilized stock solution after sterilization. And there is a lot of problems such as corruption during storage of the stock solution.

In particular, in Korea, the processing of buckwheat is to extract the buckwheat juice from the buckwheat growers or the buckwheat producers, and then use the buckwheat juice for the production of other foods or by adding the buckwheat juice to the liquor to manufacture the buckwheat. Is being done.

Processing using the raw stock solution from the beets has the advantage that it is possible to develop products using the inherent flavor and aroma of the juice, but it is difficult to preserve the juice for a long time, and there is a problem in storage because of the large space occupied by the raw materials. Problems such as moving or handling are difficult. In addition, there is a problem that the processed product is simplified because of the burden of processing the juice in a short time.

Meanwhile, as a related art related to the present application, Korean Patent Publication No. 1998-0041049 discloses 20-40% of buckwheat juice and 30 to 50% of vinegar based on the total weight of the composition, and 5 to 10% of sugar based on the weight of the buckwheat. It is characterized by containing the content of the vinegar vinegar composition aroma and color that is optimal for the consumer's preference.

In addition, Korean Patent Publication No. 2002-0014428 is a dye for dyeing DNA, tissues and unit cells, and there is a natural dye dye extracted from the shell.

In Korean Laid-Open Patent Publication No. 2001-0100736, carrageenan extract, which is an extract of the wild grape and algae, is used as a main ingredient, and sugar and organic acids are added as a raw material to prepare jelly, which contains the unique flavor, taste, and active ingredient of the wild grape. There is a health-oriented and functionally endowed maru extract containing carrageenan, which is a kind of dietary fiber, and a method for preparing jelly using carrageenan.

However, the above-mentioned prior arts have a technical configuration of the present invention, which is mainly composed of the fruit juice and the method of manufacturing the same, which are mainly composed of the concentrated fruit of the extract of the extract of the fruit of the extract of the fruit of the extract of the fruit juice. Do it differently.

The present invention, as mentioned above, to solve the simple problem of the type of processed products using the beet, researched on processed products using the beet, the extract of the buckwheat extract of the buckwheat juice of the buckwheat juice obtained by juice of the buckwheat extract It is an object of the present invention to provide a fruit juice containing the functionality and functionality of the fruit, the main ingredient is a concentrated fruit concentrate.

In another aspect, the present invention provides a method for producing fruit juice comprising the step of mixing the other ingredients to the main ingredient of the concentrate of the buckwheat extract or the buckwheat extract of the concentrated melon extract obtained by juice of the buckwheat juice It is for the purpose of providing.

Fruit fruit juice, which is the main ingredient of the fruit of the present invention, contains the functionality and functionality possessed by the fruit, so that consumers can easily consume the fruit by drinking the fruit fruit juice of the present application. This could increase the incomes of farming farmers and processing companies.

In order to achieve the object of the above-mentioned invention, this invention represents the fruit fruit juice which has a main ingredient of the fruit juice concentrate in juice.

In the fruit juice of the fruit juice of the present invention, the fruit juice concentrate, which is a main ingredient, may be 15 to 25% by weight, more preferably 18 to 22% by weight. If less than 15% by weight of the fruit juice concentrate in the fruit juice of the present invention is not meant to add the fruit juice in the fruit juice, and when used more than 25% by weight of the fruit juice there is no significant increase in effect of the increase in the content of the fruit juice. Therefore, it is good to contain 15-25 weight% of fruit juice concentrates in the fruit juice of this application.

Murume which is a component of the fruit juice of the present invention is not limited to a particular kind. Therefore, wild beers may be used, or they may be used as a commodity grown in a field.

The muru, which is a constituent of the fruit juice of the present invention, can be used any one or more selected from the concentrated muru concentrate concentrated by extracting the muru juice, obtained by compressing and extracting the muru; have.

The Murume Concentrate used in the Fruit Fruit Juice of the present application can be obtained by concentrating the Murhu juice or the melon hot water extract using any method, if conventional conventional concentration method. As an example of the concentration method in the present application, it is possible to obtain the concentrated fruit juice from the fruit juice extract using any one selected from vacuum concentration, freeze coaxial.

In addition, after drying the beech can be concentrated to extract the beech extract using hot water at room temperature to obtain a beech concentrate.

In the present invention, in case of using the fruit juice concentrate in the fruit juice, the fruit juice concentrate may be 30 to 70 brix (Brix) juice concentrate. In the fruit juice of the present invention, if the fruit juice concentrate is less than 30 brix or more than 70 brix, there is a problem that the functionality of the fruit juice is weak. Therefore, it is preferable to use 30-70 brix Murus concentrates when using the Murhu concentrate as the muru in the fruit juice of the present application.

Meanwhile, the present invention includes a method for preparing fruit juice.

The method of manufacturing fruit fruit juice of the present invention includes the steps of processing the fruit to obtain a fruit juice concentrate, and mixing the fruit juice concentrate, the subsidiary material, and the remaining purified water.

15-25 weight%, more preferably 18-22 weight% can be used for the fruit concentrate concentrate which is a main material at the time of manufacturing the fruit fruit juice of this invention. If less than 15% by weight of the fruit juice concentrate in the fruit juice of the present invention is not meant to add the fruit juice in the fruit juice, and when used more than 25% by weight of the fruit juice there is no significant increase in effect of the increase in the content of the fruit juice. Therefore, it is good to contain 15-25 weight% of fruit juice concentrates in the fruit juice of this application.

The mulberry used as a main ingredient in the production of the fruit juice of the present invention is not limited to a special kind. Therefore, wild beers may be used, or they may be used as a commodity grown in a field.

The muru, which is a constituent of the fruit juice of the present invention, can be used any one or more selected from the concentrated muru concentrate concentrated by extracting the muru juice, obtained by compressing and extracting the muru; have.

The Murume Concentrate used in the Fruit Fruit Juice of the present application can be obtained anytime by concentrating the Murhu juice or Murume hot water extract using any method, if conventional conventional concentration method. As an example of such a concentration method in the present application, it is possible to obtain a concentrated fruit juice from the fruit juice extract using any one selected from vacuum concentration, freeze coaxial.

In addition, after drying the beech can be concentrated to extract the beech extract using hot water at room temperature to obtain a beech concentrate.

In the present invention, in case of using the fruit juice concentrate in the fruit juice, the fruit juice concentrate may be 30 to 70 brix (Brix) juice concentrate. In the fruit juice of the present invention, if the fruit juice concentrate is less than 30 brix or more than 70 brix, there is a problem that the functionality of the fruit juice is weak. Therefore, it is preferable to use 30-70 brix Murus concentrates when using the Murhu concentrate as the muru in the fruit juice of the present application.

In the present invention, the subsidiary material in the fruit juice can be used as long as it can be used as an additive of the conventional juice. As an example of such a subsidiary material in the present invention, cinnamon extract 0.1-0.5% by weight, jujube extract 0.1-0.3% by weight, any one or more sugars selected from fructose (including liquid fructose), glucose, sugar, oligosaccharide 5-20% by weight, starch syrup 5 -15 weight%, citric acid 0.01-0.1 weight%, and sodium benzoate 0.01-0.05 weight% can be used.

As an example of the production of the fruit juice of the present invention, a method of producing fruit juice containing the fruit concentrate is shown as follows.

An example of the method of manufacturing fruit fruit juice of the present invention

(a-1) washing the buckwheat, crushing, crushing and filtration to obtain a buckwheat juice, clarifying and filtering the buckwheat juice and then concentrating the buckwheat juice to obtain a buckwheat concentrate;

(a-2) washing and crushing the buckwheat, and then crushed buckwheat into purified water and extracting hot water to obtain a hot water extract, clarifying and filtering the hot water extract, and then concentrating the hot water extract to concentrate the buckwheat extract;

(b) mixing the concentrated fruit obtained from steps (a-1) and (a-2) with sugars, cinnamon extract, jujube extract, syrup, citric acid, sodium benzoate and the purified water of the remainder to obtain fruit juice Include. At this time, the subsidiary material added to the fruit juice can improve the properties such as palatability, functionality, shelf life of the fruit juice.

In the step (a-1), the juice of the beets is obtained by using a juicer commonly used in the field related to the present, and the juice of the beets is obtained from the crushed beets, and the beets of the beets are clarified and filtered. A liquid can be obtained, and this juice extract liquid can be prepared using a vacuum concentrating device to prepare a juice concentrate of 30 to 70 Brix.

In the step (a-2), the washed and crushed muru can be added to purified water having a weight of 5 to 10 times the weight of the muru and extracted by hydrothermal extraction at 100 to 120 ° C. until 20 to 30 Brix, After clarifying and filtering the melon extract, the melon hot water extract may be concentrated by a concentrator commonly used in the related art to obtain a 30 ~ 70 Brix meringue concentrate.

In step (a-1) and step (a-2), clarification and filtration of the beetroot juice can be clarified and filtered the beetroot juice or beets of hot water extract using centrifugation, pectinase treatment or activated carbon.

In step (b) above, the fruit juice concentrate can be prepared by mixing the concentrated fruit juice, sugar, cinnamon extract, jujube extract, syrup, citric acid, sodium benzoate and the purified water in the remainder. At this time, the concentrate concentration of 15 to 25% by weight, sugar 5 to 20%, cinnamon extract 0.1 to 0.5% by weight, jujube extract 0.1 to 0.3% by weight, starch syrup 5 to 15% by weight, citric acid 0.01 to 0.1% by weight, sodium benzoate 0.01 to 0.05 weight% and remainder of purified water can be mix | blended.

The sugar in step (b) may be any one or more selected from oligosaccharides, glucose, fructose (including liquid fructose), sugar.

In addition (c) citric acid (citric acid) can be used by replacing with sodium citrate (sodium citrate).

And the cinnamon extract of step (b) is added cinnamon to purified water of 5 to 10 times the weight of cinnamon and hot water extraction at 20 to 30 Brix at 100 to 120 ℃ to obtain a cinnamon extract, jujube instead of cinnamon Jujube extract can be obtained by using hot water extraction under the same conditions.

On the other hand, after the step (b) after filling the container with fruit juice, or before filling can be sterilized fruit juice. At this time, when filling the container with the fruit juice juice containing the fruit concentrate, subsidiary material and the remainder of the purified water in the container, the container may be a bottle, can, synthetic resin container. And, sterilization of the fruit juice can be usually carried out by the sterilization conditions of the beverage. Sterilization conditions of such fruit juice can be carried out by those skilled in the art appropriately selected details will be omitted below.

According to the present invention was carried out under a variety of conditions for the concentration of the concentrate of the fruit juice concentrate, the components and content constituting the fruit juice fruit juice in accordance with the object of the present invention made up of the components and contents mentioned above It is good to make fruit juice.

Hereinafter, the content of the present invention will be described in detail through experimental examples, preparation examples, examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Experimental Example 1 Turbidity Measurement of the Fruit Juice

After washing the buckwheat, crushed and juiced using a juicer to obtain a buckwheat juice. Centrifugation (ASM 260PL.Tomo-E. JAPAN, 5,000rpm 10min), pectinase treatment (concentration: 0.1%, 0.05%, time: 1 hour, 3 hours,) for clarification of juice 5 hours, 16 hours), activated charcoal (particle size 2mm) by filtration treatment method such as biloba juice and the turbidity of each of the maru juice was measured and the results are shown in FIG.

As a result of examining the turbidity of each of the juice extract of Figure 1, it was found that the turbidity was significantly improved when the centrifugal treatment did not shorten the treatment time and affect the physical properties of the stock solution.

Preparation Example 1 Preparation of Murano Concentrate Using Vacuum Concentration

After washing the melon, heat treatment was performed at 100 ° C. for 1 minute, and then the melon was crushed.

The crushed muru was juiced to obtain a juice, and centrifuged at 5,000 rpm for 10 minutes using a continuous centrifuge (ASM 260PL. Tomo-E. JAPAN) to clarify and filter the muru juice.

Then, the maru juice was clarified and filtered by centrifugation and concentrated with a vacuum concentrator (N-21NS. EYELA. JAPAN) to prepare a Murhu concentrate.

Preparation Example 2 Preparation of Murano Concentrate Using Freeze Concentration

After washing the melon, heat treatment was performed at 100 ° C. for 1 minute, and then the melon was crushed.

The crushed muru was juiced to obtain a juice, and centrifuged at 5,000 rpm for 10 minutes using a continuous centrifuge (ASM 260PL. Tomo-E. JAPAN) to clarify and filter the muru juice.

Then, the clarified and filtered juice of the dried fruit juice was frozen at -25 ° C to -20 ° C by centrifugation and then thawed to remove ice generated after freezing. The thawed juice of thawed juice was again frozen at -25 ° C. to −20 ° C., thawed, ice was removed, and then concentrated, thereby preparing a concentrated fruit juice.

Preparation Example 3 Production of Murano Concentrate Using Hot Water Extraction

After washing the beets, hot air drying was performed at 60 to 70 ° C. for 1 to 5 minutes, more preferably at 65 ° C. for 3 minutes. The dried buckwheat was poured into purified water at 10 times the weight of the buckwheat, followed by hot water extraction at 70 to 90 ° C. for 1 to 5 hours, more preferably at 70 ° C. for 3 hours, to obtain a wild buckthorn extract.

The Murhu hot water extract was concentrated with a vacuum concentrator (N-21NS. EYELA. JAPAN) to prepare a Murhu concentrate.

<Experimental Example 2> Quality Characteristics of the Wild Fruit Concentrate

Properties such as the sugar content, solid content, pH, turbidity, and chromaticity of each of the mercury concentrates prepared in Preparation Examples 1 to 3 were measured by ASTM-related regulations, and the results are shown in Table 1 below.

On the other hand, the control group is a buckwheat juice obtained by washing the buckwheat in Preparation Example 1 and then heat-treated for 1 minute at 100 ℃ and then juice the crushed buckwheat.

<Table 1> Quality Characteristics of Murume Concentrate

process Sugar (Brix) Solid content (%) pH Turbidity (650nm) Chromaticity L a b Control 14.4 12.06 3 1.69 -7.65 13.72 14.4 Preparation Example 1 62.4 58.33 3 2.63 -10.8  8.58 8.96 Preparation Example 2 30.0 27.20 3 2.45 -6.59 15.48 16.22 Preparation Example 3 70.0 64.36 3 1.49 16.02  -13.25 5.65

* pH, Turbidity, Chromaticity: Measured by diluting the concentrate with 14Brix

Experimental Example 3

Sensory tests such as color, aroma, taste, and overall acceptability of each of the Murhu concentrates prepared in Preparation Examples 1 to 3 were performed, and the results are shown in Table 2 below.

In the above, sensory evaluation was measured by five-point scale by 20 sensory test personnel (10 men and women each) who have been engaged in food, especially beverage-related fields for more than 3 years. The sum of the scores was divided by the number of sensory tests and the result was rounded to the second decimal place.

In Table 2, the control was the same as the control of Experimental Example 2.

<Table 2> Sensory Characteristics of the Fruit Extract

process color incense flavor Overall preference Control 3.6 3.7 3.7 3.7 Preparation Example 1 3.7 3.8 3.7 3.7 Preparation Example 2 4.1 4.0 4.3 4.1 Preparation Example 3 3.9 3.8 3.7 3.8

* The dilution concentrate of Preparation Example 1 to Preparation Example 3 was diluted with 14 Brix.

Example 1 Preparation of Fruit Fruit Juice (1)

A 60 brim concentrate was prepared using the vacuum concentration method of Preparation Example 1.

15 briquettes of 60 brim concentrate, 0.3 wt% cinnamon extract, 0.2 wt% jujube extract, 10 wt% fructose, 3 wt% sugar, 10 wt% syrup, 0.05 wt% citric acid, 0.05 wt% sodium benzoate, 61.4 wt% purified water Percent fruit juice was prepared by mixing%.

Example 2 Preparation of Fruit Fruit Juice (2)

Fruit juice was prepared in the same ingredients, contents, and methods as in Example 1, except that 20 brim of 60 brim concentrate and 56.4 wt% of purified water were used.

Example 3 Preparation of Fruit Fruit Juice (3)

Fruit juice was prepared by the same ingredients, contents, and methods as in Example 1, except that 25 wt% of 60 brim concentrate and 51.4 wt% of purified water were used.

<Test Example> Sensory Test of Fruit Fruit Juice

Sensory tests such as color, aroma, taste, and overall preference of the fruit juice concentrate prepared in Examples 1 to 3, respectively, were performed, and the results are shown in Table 3 below.

In the above, sensory evaluation was measured by five-point scale by 20 sensory test personnel (10 men and women each) who have been engaged in food, especially beverage-related fields for more than 3 years. The sum of the scores was divided by the number of sensory tests and the result was rounded to the second decimal place.

On the other hand, commercially available orange juice was used as a control to compare with the fruit juice produced according to the embodiment of the present invention.

<Table 3> Sensory Characteristics of Fruit Fruit Juice

process color incense flavor Overall preference Control 3.9 3.8 3.9 3.9 Example 1 3.8 3.8 3.9 3.8 Example 2 4.0 3.9 4.2 4.0 Example 3 4.1 4.0 4.0 4.0

As mentioned above, it can be seen that the fruit fruit juice, which is mainly composed of the fruit juice concentrate of the present application, has a level of functionality or higher than that of conventional fruit juice (orange juice).

The present invention can be added in the production of juice concentrates to provide fruit juice containing the fruit of the fruit, so that consumers can easily consume the functionality and functionality of the fruit when taking the fruit juice of the present application.

On the other hand, the present invention can be expanded in the processing field of simple buckwheat, such as buckwheat buckwheat, which is a material of the conventional buckwheat or intermediate food, and can be used in the production of juice using the buckwheat to increase the consumption of the buckwheat. It can contribute to the increase.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

Claims (6)

In fruit juice, A fruit juice containing 15 to 25% by weight of the fruit juice concentrate, which is concentrated to 30 to 70 brix, 0.1 to 0.5% by weight of cinnamon extract, and 0.1 to 0.3% by weight of jujube extract. delete In the production of fruit juice, Concentrating the fruit juice extract obtained by juice of the fruit juice to obtain a fruit juice concentrate of 30 to 70 brix (Brix); 15-25 wt% of fruit juice concentrate, cinnamon extract 0.1-0.5 wt%, jujube extract 0.1-0.3 wt%, 5-20 wt% of at least one sugar selected from fructose, glucose, sugar, oligosaccharide, 5-15 wt% starch syrup , 0.01 to 0.1% by weight citric acid, 0.01 to 0.05% by weight sodium benzoate and the remainder of the purified water comprising the step of mixing the fruit juice. delete delete delete

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