KR100895665B1 - A beverage using rubus coreanus miquel and manufacturing process of the same - Google Patents

Abstract

The present invention satisfies the preferences of the young generation as well as the elderly by crushing the bokbunja and extracting the juice after enzymatic reaction, and adding the apple concentrate, plum concentrate, purified water and sweetener to the extracted bokbunja juice in a predetermined ratio. A new bokbunja beverage and a method of manufacturing the same are provided to increase the utilization of bokbunja useful to the human body by providing a bokbunja drink that can be made, and to greatly increase the consumption, thereby greatly increasing the profits of the bokbunja producer farming and local governments.

The present invention comprises the steps of crushing the bokbunja and sealed in a plastic bag and then immersed in hot water at 55 ~ 70 ℃ for 1 to 2 minutes; Adding a cytosolase (Cytolase) enzyme at a concentration of 70 ppm with respect to 1 kg of preheated bokbunja, and then placing it in a shaking incubator for 1 hour at 50 ° C. and 140 rpm operating conditions; Cooling the bokbunja after the enzymatic reaction and separating the juice by centrifugal separation using a rotary dehydrator, and filtering the bokbunja juice by filtration through a 100 mesh sieve; Putting the extracted bokbunja juice in a separate container and freezing and storing at -20 ° C; Completely thawing the frozen bokbunja juice at room temperature and then dissolving the thawed bokbunja juice in a ribbon blender to dissolve completely; 10 to 15% by weight of completely dissolved bokbunja fruit juice, 13.9 to 14.8% by weight liquid fructose, 2.0% by weight apple concentrate, 0.3% by weight plum extract, 0.14 to 0.15% citric acid, 67.72 to 72.73% purified water, and 0.02 to 0.03% bokbunja flavor Putting the weight percent into the mixing tank and stirring it uniformly for 30 minutes to 1 hour; Filtering the compound solution uniformly blended in the compounding tank through a 30 mesh filter; Preheating the blended solution at 60 ° C .; Sterilizing the preheated formulation solution at 98 ° C. for 30 seconds using a sterilizer; Injecting the sterilized formulation solution into the sterilized container for each unit dose, and capping and sealing.

Description

Bokbunja drink and its manufacturing method {A BEVERAGE USING RUBUS COREANUS MIQUEL AND MANUFACTURING PROCESS OF THE SAME}

The present invention relates to a bokbunja beverage and a manufacturing method thereof, and more particularly, to extract the juice after pulverizing and enzymatic reaction of bokbunja, and added apple concentrate, plum concentrate, purified water and sweet components to the extracted bokbunja juice By combining them, the bokbunja drink can satisfy the preferences of the younger generation and the younger generation, thereby increasing the utilization of bokbunja, which is useful for the human body, and greatly increasing the consumption, which can greatly increase the profits of bokbunja producers and local governments. It would be.

Bokbunja (Rubus coreanus Miquel) is used not only for food but also as a medicine for drying unripe bokbunja fruits in traditional Korean medicine. According to the agreement, it is known that it protects the Shinjung, Shin and liver, brightens the eyes and improves stamina. It is not only tasteful, no poison, and red color, so it is not only applicable to processed foods that can improve palatability depending on the food applied, but also recently, anti-cancer and immuno-stimulating effect, antioxidant and antimicrobial activity, hepatitis It is known to have various physiologically active functions including inhibition of Hepatitis B virus.

Looking at the current state of Korean research on bokbunja, the chemical composition and fragrance of bokbunja fruit, the identification and activity of antioxidants in the fraction obtained by solvent extraction of bokbunja juice and residue, and the isolation of quercetin with antioxidant activity, Identification, Quantification and Sulfation Activity of Total Phenolic Compounds, Separation, Identification, and Characterization of Phenolic Compounds According to Extraction Conditions of Hydrolyzable Tannins from Solvent Extracts of Unripe Bokbunja, Helicobacter Pylori Urease from Bokbunja Investigations have been made on the isolation and characterization of Inhibitors and the stability of bokbunja fruit pigment Anthocyanin.

In addition, the functional properties of bokbunja have been reported for the antioxidant effect, Helicobacter pylori inhibitory effect and anticancer effect, the investigation of inhibitory activity of degenerative inflammatory disease of bokbunja extract, and the effect of bokbunja sexual function.

In addition, studies on the processing of commercialized bokbunja include research on quality characteristics of bread added with bokbunja juice, lactic fermentation of bokbunja, organoleptic and organizational characteristics of bokbunja jelly according to the amount of glucomannan, comparative study on the quality of bokbunja wine, and fermentation process of bokbunja wine. Although studies on changes in physicochemical properties have been published, most of the studies except alcohol have been fragmentary and have been rarely used in direct connection with commercialization.

In foreign countries, studies on bokbunja were conducted mainly in Japan and China. Especially, in Japan, studies on Korean bokbunja and other terpenoid components of bokbunja were conducted, and in the United States and Europe, Raspberry, a similar raspberry, has been researched in various ways, and processed products are produced and sold in a variety of products such as jelly, jam, juice, and tea.

As discussed above, many researches have been conducted on the physicochemical and functional characteristics of Korean bokbunja, and many studies have been made on the ingredients and efficacy of bokbunja. There is little scientific or systematic research on commercial beverages, especially bokbunja.

In addition, the manufacturing method of fruit juice for the production of fruit beverages such as bokbunja is one of the important processes that have a decisive effect on the quality of the final product, but pretreatment technology should be applied to maximize the unique characteristics according to the type of raw fruit. In Korea, there is no method for producing juices that can maximize the color and flavor of Bokbunja.

In addition, the development of technology that can be utilized on a commercial scale for the selection of new flavor-controlling substances and adjustment of the blending ratio, which can improve the preference of the final product at the level of the juice concentration, which has been made to improve the quality of the bokbunja juice product and to expand the consumer base. There is a great demand.

On the other hand, bokbunja is consumed at 20 ~ 30% for fresh fruit, 60% for bokbunju wine, and 10% for drink, and the characteristics of fermentation according to the addition of yeast and enzyme for quality improvement Many researches and developments have been carried out, such as change, and it has become a national specialty because of its efficacy and palatability, but it is established as a local specialty, but there are 33 bokbunja stock makers all over the country. As a result, competition among bokbunja stock makers will intensify.

In Gochang-gun, the nation's largest producer of bokbunja, bokbunja was cultivated and fostered as part of local specialization projects. Accordingly, 16.2% of all farms in the county are involved in cultivating bokbunja. However, the area of cultivation of bokbunja is rapidly expanding not only in Gochang-gun but also in nearby Changchang, Jeongeup, Buan, Namwon, Yeonggwang, Hampyeong, and Hoengseong, and competition between regions surrounding bokbunja cultivation and processing industry is expected to become fierce. The profit structure of related markets is likely to deteriorate significantly.

In addition, Gochang-gun Buan Nonghyup develops, produces, and sells bokbunja juice products, but the bokbunja juice products did not sufficiently express the red color of the raw material, and the sour taste was strong after drinking, and the quality of the product was felt after drinking. As improvement is urgently needed, and major consumers are limited to elderly people, new flavor control technology of products is needed to develop into a popular beverage product that can expand the consumption class not only to the existing elderly but also to the young. It has been reported that this should be developed.

Therefore, the present inventors can satisfy the preferences of the young generation as well as the elderly, and increase the utilization of bokbunja useful for the human body, and greatly increase the consumption, so that the profits of not only the bokbunja producers but also the local governments can be greatly increased. Developed the technology of manufacturing bokbunja beverages.

The present invention satisfies the preferences of the young generation as well as the elderly by crushing the bokbunja and extracting the juice after enzymatic reaction, and adding the apple concentrate, plum concentrate, purified water and sweetener to the extracted bokbunja juice in a predetermined ratio. The challenge is to increase the utilization of bokbunja, which is useful for the human body, and to greatly increase consumption by providing bokbunja beverages that can be used to increase the profits of bokbunja producers and local governments.

In order to solve the above problems, the method for producing a bokbunja beverage according to the present invention comprises the steps of crushing the bokbunja and then sealed in a plastic bag and soaked in hot water at 55 ~ 70 ℃ for 1 to 2 minutes; Adding a cytosolase (Cytolase) enzyme at a concentration of 70 ppm with respect to 1 kg of preheated bokbunja, and then placing it in a shaking incubator for 1 hour at 50 ° C. and 140 rpm operating conditions; Cooling the bokbunja after the enzymatic reaction and separating the juice by centrifugal separation using a rotary dehydrator, and filtering the bokbunja juice by filtration through a 100 mesh sieve; Putting the extracted bokbunja juice in a separate container and freezing and storing at -20 ° C; Completely thawing the frozen bokbunja juice at room temperature and then dissolving the thawed bokbunja juice in a ribbon blender to dissolve completely; 10 to 15% by weight of completely dissolved bokbunja fruit juice, 13.9 to 14.8% by weight liquid fructose, 2.0% by weight apple concentrate, 0.3% by weight plum extract, 0.14 to 0.15% citric acid, 67.72 to 72.73% purified water, and 0.02 to 0.03% bokbunja flavor Putting the weight percent into the mixing tank and stirring it uniformly for 30 minutes to 1 hour; Filtering the compound solution uniformly blended in the compounding tank through a 30 mesh filter; Preheating the blended solution at 60 ° C .; Sterilizing the preheated formulation solution at 98 ° C. for 30 seconds using a sterilizer; Injecting the sterilized formulation solution into the sterilized container for each unit dose, and capping and sealing.

In order to solve the above problems, the bokbunja beverages according to the present invention is prepared by the manufacturing method 10 to 15% by weight bokbunja fruit juice, 13.9 to 14.8% by weight fructose, apple concentrate 2.0% by weight, plum concentrate 0.3% by weight, citric acid It is characterized by consisting of a compounding ratio of 0.14 to 0.15% by weight, purified water 67.72 to 72.73% by weight, and 0.02 to 0.03% by weight of bokbunja fragrance.

In the present invention, the bokbunja drink added with 10% by weight of bokbunja juice, its sugar content is 14.4 ° Brix, acidity is 0.42, pH is 3.1, specific gravity is 1.055, chromaticity is L: 5.58, a: 13.3, b: 3.34 It is characterized by its quality.

In the present invention, the bokbunja drink added with 15% by weight of bokbunja juice, its sugar content is 14.1 ° Brix, acidity is 0.46, pH is 3.1, specific gravity is 1.072, chromaticity is L: 5.55, a: 9.14, b: 1.58 It is characterized by its quality.

Applying the present invention, the compounding ratio of the bokbunja juice can be selectively applied within the range of 10 to 15% by weight, the consumption can be greatly increased as it can satisfy the preferences of the young generation as well as the elderly, As a result, it is possible to greatly increase the profits of bokbunja producers and local governments.

In addition, the method of extracting the juice from the bokbunja through the present invention can be accurately established, there is an effect that the utilization of bokbunja useful for the human body in the future greatly increases.

Hereinafter, preferred embodiments of the present invention will be described in more detail.

Method for producing a bokbunja beverage according to the present invention comprises the steps of crushing and preheating the bokbunja, enzymatic reaction of the preheated bokbunja, extracting the bokbunja juice, freezing and storing the bokbunja juice, frozen Thawing and dissolving the bokbunja juice, blending the dissolved bokbunja juice with other additives, filtering the blend, preheating the filtered blend, and sterilizing the preheated blend And packing the sterilized formulation.

In the step of crushing and preheating the bokbunja, bokbunja taken and washed or washed and frozen bokbunja can be selectively applied, in the case of frozen bokbunja thawed from room temperature to the center and then put into the service tank using a screw pump To continuously grind.

The crushed bokbunja is sealed in a plastic bag for each unit weight, and then immersed in hot water at 55 to 70 ° C. for 1 to 2 minutes.

In the step of enzymatic reaction of the preheated bokbunja and added 1kg of Cytorase enzyme in a concentration of 70ppm to the preheated bokbunja in a shaking incubator (Shaking incubator) for 1 hour at 50 ℃, 140rpm operating conditions Enzymatic reaction.

After the enzymatic reaction is completed, the bokbunja is cooled to room temperature and put in a rotary dehydrator to separate the juice by centrifugal separation, and then filtered through a 100 mesh sieve to extract the bokbunja juice, and the extracted bokbunja juice is used separately for the next use. Put in a container of freeze and store at -20 ℃.

When preparing bokbunja beverages using frozen bokbunja juice, frozen thawed bokbunja juice is completely thawed at room temperature, and then thawed bokbunja juice is added to a ribbon blender (Ribbon blender) to dissolve completely.

10 to 15% by weight of completely dissolved bokbunja fruit juice, 13.9 to 14.8% by weight liquid fructose, 2.0% by weight apple concentrate, 0.3% by weight plum extract, 0.14 to 0.15% citric acid, 67.72 to 72.73% by weight purified water, and 0.02% by weight bokbunja flavor ~ 0.03% by weight is added to the mixing tank and mixed by uniformly stirring for 30 minutes to 1 hour.

The blended solution uniformly blended in the blending tank is filtered through a 30 mesh filter and then preheated to 60 ° C., and the preheated blend is sterilized at 98 ° C. for 30 seconds using a sterilizer.

The compound solution, that is, the bokbunja drink, which has been sterilized, is injected into the sterilized container for each unit dose, and then capped and sealed to prepare the bokbunja drink according to the present invention.

In the present invention, by adjusting the blending ratio of bokbunja juice and other additives can be prepared by dividing into a popular consumer-type bokbunja drink according to the preference of the young generation and premium grade bokbunja drink according to the preference of the elderly, bokbunja if you want to increase the preference of the young If you want to lower the amount of juice added, and increase the preference of the elderly, it is controlled by increasing the amount of bokbunja juice.

Therefore, in the case of mass-consumer type bokbunja beverages in which 10% by weight of bokbunja juice is added, its sugar content is 14.4 ° Brix, acidity is 0.42, pH is 3.1, specific gravity is 1.055, and chromaticity is L: 5.58, a: 13.3, b: 3.34 To indicate the quality of the

In the case of premium grade bokbunja beverages in which 15% by weight of bokbunja juice is added, its sugar content is 14.1 ° Brix, acidity is 0.46, pH is 3.1, specific gravity is 1.072, and chromaticity is L: 5.55, a: 9.14, b: 1.58 To indicate the quality of the

Example 1

Extraction of Bokbunja Juice

Bokbunja, which was applied to extract Bokbunja juice to be used for bokbunja drinks, was harvested in Gochang area in 2006 and frozen and stored in 20kg units from Gochang Buan Agricultural Cooperative and used at -20 ℃.

Extraction of Bokbunja Juice by Pretreatment Method

(1) Bugbunja juice extraction using heat treatment

In order to extract the juice to be used for beverages, the frozen bokbunja were thawed completely at room temperature and then crushed with a chopper, and the chopped bokbunja was sealed in a plastic bag of 33 × 33 cm size, 1kg, and then immersed in 60 ℃ hot water. It was preheated for a minute, and immediately after the end of the preheating treatment, it was placed in 100 ° C. boiling water and heat-treated until the contents reached 60, 70, 75, 85, and 90 ° C.

After the heat treatment was cooled, and put in a non-woven fabric in a rotary dehydrator (HANIL WS6501T, Korea) to separate the juice by centrifugal separation method and filtered through a 100 mesh sieve to prepare a bokbunja juice by the heat treatment temperature.

(2) Extraction of Bokbunja Juice Using Enzyme Reaction Method

To extract the juice used in the beverage, thaw the frozen bokbunja and crush it with choppers, seal the crushed bokbun in 1kg of 33 × 33cm plastic bags, seal it and soak it in 60 ℃ warm water for 1 minute, preheat Different kinds of enzymes (Cytolase 50ppm, Rapidase press 100ppm, Rapidase TF 200ppm, Econase CE 500 ppm) were added to the treated bokbunja, and then placed in a shaking incubator and subjected to enzymatic reaction at 50 ° C. and 140 rpm for 1 hour.

After the enzymatic reaction was completed, Bokbunja was cooled to room temperature, put into a rotary dehydrator, and the juice was separated by centrifugal separation, and filtered through a 100 mesh sieve to prepare bokbunja juice by enzyme type.

 Figure 1. Process diagram for manufacturing bokbunja juice by pretreatment method

Optimal response conditions

In order to set the optimum reaction conditions of the cytosolase enzyme based on the results of the investigation on the quality characteristics of the bokbunja juice extracted by the respective pretreatment methods, preheating for 1 minute in 60 ℃ hot water in the same manner as in the preparation of the juice by each pretreatment method Enzyme reaction at 50 ℃ and 140rpm operating condition using shaking incubator after varying enzyme concentration (30 ~ 100ppm), reaction time (20 ~ 60 ℃), reaction temperature (20 ~ 60 ℃) After separating the juice using a rotary dehydrator and filtered through a 100 mesh sieve to prepare a bokbunja juice by the reaction conditions.

Figure 2. Fruit juice manufacturing process by Cytolase enzyme reaction condition

Investigation of Quality Characteristics of Fruit Juice by Freezing Storage Temperature

Bokbunja juice prepared according to the optimum enzyme reaction condition was put in a plastic container (3 L) by 1kg and stored frozen at -4 ℃, -20 ℃ respectively. After thawing frozen bokbunja juice at 15 ℃, the quality characteristics of the juice after thawing were compared.

Figure 3. Quality Characteristics of Fruit Juices by Freezing Storage Temperature

Analysis of Quality Characteristics of Juices by Pretreatment Methods

The quality characteristics of bokbunja juice prepared by varying the heat treatment temperature and enzyme type were investigated in order to investigate the method for preparing the juice.

Fig. 4 shows the results of comparing the characteristics of juice packs after the heat-treated bokbunja and enzyme-treated bokbunja were placed in a non-woven fabric and the juice was separated by a rotary dehydrator. The residues of the heat treatment spheres had pulp attached to the seeds and were moistened by hand, whereas the enzyme treatments had only seeds in the hands and were less moist than the heat treatment spheres.

In addition, although not shown in the present results, when a certain amount of juice gourd was dissolved in distilled water, the enzyme treatment group separated the seeds from the water, and after the reaction, the pulp residue was floating in the distilled water, whereas the heat treatment sphere had pulp attached to the seed and almost no pulp residue. can confirm.

In addition, the fruit juice of the heat treatment sphere had a lot of foam and felt viscous viscous, whereas the enzyme treatment group did not generate bubbles and had no viscosity and had a rapid filtration rate.

               Heat Treatment Zone Enzyme Treatment Zone

Figure 4. Characteristics of juice gourd after preparation of bokbunja juice by pretreatment method

In the case of bokbunja juice prepared by different pretreatment methods, when the fruit juice obtained at the time of plant-scale operation cannot be processed into a beverage at one time, it is processed into a beverage if necessary after freezing storage and then, according to an embodiment of the present invention. In addition, except for the yield, the items were investigated for quality characteristics of the thawed juice after freeze storage at -20 ° C immediately after the preparation of the juice, and the results are shown in Table 1 and Table 2 below.

Table 1.Quality Characteristics after Freezing and Thawing of Bokbunja Fruit Juice by Pretreatment Method

Analysis item Heat treatment sphere (℃) 60 70 75 85 90 yield(%) 56.2 56.4 56.4 60.8 58.5 Soluble Solids 7.84 7.77 7.70 7.66 7.67 Sugar (° Brix) 9.8 10.0 10.0 10.0 10.3 pH 3.8 3.8 3.8 3.8 3.8 Acidity 1.23 1.25 1.25 1.28 1.31 Chromaticity L Stock solution 0.58 0.76 0.53 0.53 0.90 diluent* 5.41 5.70 5.73 6.30 5.99 a Stock solution -0.19 -0.40 -0.02 -0.03 0.09 diluent* 5.91 6.29 6.35 6.98 7.03 b Stock solution -0.29 0.11 0.02 0.02 -0.38 diluent* 0.93 1.02 0.92 0.95 1.11 △ E Stock solution 99.43 99.24 99.47 99.48 99.11 diluent* 94.78 94.51 94.50 93.96 94.29 Hue * 0.62 0.62 0.62 0.62 0.62 Intensity * 1.04 1.04 1.04 1.08 1.12 precipitate(%) 8.71 8.56 8.23 7.53 7.32 Transmittance (% T) * 92.74 93.03 92.93 92.68 92.30 Total Polyphenols (mg / mL) 5.00 5.21 5.96 6.44 7.11 Total Flavonoids (mg%) 8.59 8.92 9.01 9.34 10.77 Alcohol Insoluble Solids (AIS) (%) 6.36 6.42 6.45 6.79 6.98 Monomeric anthocyanine (mg / L) 2,413.8 2,563.5 2,567.0 2,603.2 2,723.0 Polymeric color 3.77 3.95 4.11 4.49 4.64 Color density 28.85 30.30 30.82 31.59 32.76 Percent polymeric color (%) 13.06 12.62 13.35 13.89 14.17

50-fold dilution

** Cold Pressing Juice: Yield 47%, Sugar 9.7 ° Brix, Acidity 1.18, pH 3.7

Table 2. Quality Characteristics after Freezing and Thawing of Bokbunja Fruit Juice by Pretreatment Method

Analysis item Enzyme treatment Cytolase Rapidase press Rapidase TF Econase yield(%) 73 71 69 63 Soluble Solids 7.52 7.56 7.35 7.53 Sugar (° Brix) 10.3 10.3 10.3 10.0 pH 3.8 3.8 3.8 3.8 Acidity 1.28 1.28 1.30 1.25 Chromaticity L Stock solution 0.71 0.72 0.52 0.82 diluent* 5.53 5.42 5.69 5.65 a Stock solution -0.22 -.017 -0.35 -0.11 diluent* 6.34 6.83 7.26 6.49 b Stock solution 0.21 0.21 0.24 0.05 diluent* 1.08 1.35 1.45 1.14 △ E Stock solution 99.29 99.29 99.48 99.19 diluent* 94.70 94.84 94.60 94.58 Hue * 0.61 0.59 0.58 0.61 Intensity * 1.11 1.23 1.25 1.11 precipitate(%) 4.21 4.38 3.33 4.45 Transmittance (% T) * 92.42 92.23 92.27 92.58 Total Polyphenols (mg / mL) 6.70 6.51 6.61 6.14 Total Flavonoids (mg%) 9.81 9.20 8.93 8.88 Alcohol Insoluble Solids (AIS) (%) 3.94 4.58 4.95 4.44 Monomeric anthocyanine (mg / L) 3,201.1 3,170.7 2,877.3 2,891.9 Polymeric color 4.25 4.31 4.34 4.15 Color density 38.57 37.67 38.55 33.27 Percent polymeric color (%) 12.30 11.44 11.26 12.49

50-fold dilution

According to Table 1 and Table 2, the yield of bokbunja juice was 56.2 ~ 60.8% heat treatment, the enzyme treatment was 63 ~ 73%, the enzyme treatment was high, especially the cytosolase (Cytolase) treatment was the highest.

Soluble solid content of bokbunja juice was slightly high in heat treatment group (7.66 ~ 7.84%) and enzyme treatment group (7.35 ~ 7.56%), and sugar content was the lowest at 60 ℃ treatment group at 9.8 ° Brix and 90 ℃ treatment at 10.3 ° Brix. Highest.

In the enzyme treatment, Econase treatment was 10.0 ° Brix, which was slightly lower than that of other enzyme treatments. In the acidity of fruit juice, the heat treatment group had the lowest value of 1.23 at 60 ° C. treatment, the highest value of 1.31 at 90 ° C., and the lowest econase treatment value at 1.25.

As a result of measuring the chromaticity of bokbunja juice by color difference meter, L, a, b value of heat treatment group was 0.53 to 0.90, -0.40 to 0.09, -0.38 to 0.11, and L, a, b value of enzyme treatment group was 0.52 to 0.82. , -0.35∼-0.11, 0.05∼0.24, b value of enzyme treatment was slightly higher than that of heat treatment, and L and a values showed similar tendency but slightly different according to pretreatment method.

Hue value was not different between the heat treatment and the enzyme treatment, but the intensity (Intensity) was slightly higher in the enzyme treatment of the 1.11 ~ 1.25 compared to the heat treatment of 1.04 ~ 1.12.

The sediment content in the bokbunja juice was 7.32-8.71%, which was higher than 3.33-44.4% of the enzyme treatment, and the heat content increased slightly with increasing heating temperature.

Rapidase TF treatment of enzyme treatment showed lower sediment content than other treatments.

The transmittance (% T) of bokbunja juice was not different among the treatments, and the total polyphenol content was slightly increased as the heat treatment temperature was increased to 5.00∼7.11mg / mL, and the enzyme treatment was 6.14∼6.70mg / mL. Except for 90 ℃ heat treatment, the bokbunja juice treated with enzyme showed high content.

The total flavonoid content was the highest in the 90 ° C. heat treatment, with 8.59∼10.77mg% and 8.88∼9.81mg%, respectively.

The content of alcohol-insoluble solids (AIS) in the juice was 6.36 to 6.98%, which was higher than 3.94 to 4.95% of the enzyme treatment, so that the content of pectin in the juice was relatively high.

The total anthocyanin content was higher in 2,891.9 to 3,201.1 mg / L enzyme treatment than 2,413.8 to 2,723.0 mg / L heat treatment group.

Figure 5 shows the results of sensory strength and preference by analyzing the description of purple, fresh aroma, fresh flavor, heated odor, sour taste, viscosity, astringent taste and heated taste of bokbunja juice prepared by different heat treatment temperatures.

Figure 5. Sensory Intensity and Preference by Descriptive Analysis of Bokbunja Fruit Juice by Heat Treatment Temperature

In Fig. 5, the intensity of purple was stronger as the heat treatment temperature was higher, and the fresh aroma was higher as the heat treatment temperature was lower, and the freshness was the weakest at 90 ° C. and the rest was higher when the heat treatment temperature was lower.

Heat odor was stronger at higher heat treatment temperature, sour taste was relatively strong at 60, 70 ℃ treatment and viscous degree was stronger at higher heat treatment temperature. Astringent taste was not different between samples, and heated rice was stronger as heat treatment temperature was higher.

The astringent, sensational, and bitter tastes of the aftertaste after drinking the fruit juice were generally stronger with higher heat treatment temperature and stronger with lower heat treatment temperature. In the overall preference of the fruit juices prepared by varying the heat treatment temperature, heat treatments of 60 and 70 ℃ were good.

Figure 6 below shows the results of sensory strength and preference survey by descriptive analysis of enzyme-treated bokbunja juice.

Figure 6. Sensory Intensity and Preference by Descriptive Analysis of Bokbunja Juices by Enzyme Type

In Figure 6, purple did not show a big difference by enzyme type, and fresh aroma showed a stronger fresh flavor than other enzymes in Cytolase treatment. The cytosol treatment was the weakest in heat odor and viscosity. The astringent taste and heated taste were also weaker in the cytosolase treatment than other enzyme treatments. The astringent taste of the aft was the weakest in the cytosolase treatment, and the taste, bitterness, sourness and stiffness were not significantly different among the samples. Cytokase and Rapidase TF were found to be good in the juice preference of each enzyme.

The sensory strength and preference of the fruit juices prepared by varying the heat treatment temperature and enzyme type were selected from two groups in each group. The results of the investigation are shown in Figure 7 below.

Figure 7. Sensory Intensity and Preference by Descriptive Analysis of Heat Treatment and Enzyme Treated Bokbunja Juices

In Figure 7, purple was not significantly different between samples, but fresh aroma and fresh flavor were shown to be stronger in cytosolase enzyme treatment than other treatments. Appeared.

The sweet taste was strong in the order of 70 ℃ heat treatment and cytosolase treatment, the sour taste was strong cytokinase treatment treatment and the other samples were similar. The astringent taste of enzyme treatment was higher than that of heat treatment, and the heat and viscosity were the weakest in the cytosolase treatment and the heat treatment at 70 ℃ was the strongest.

The astringent taste of the aft was strong in the enzyme treatment, and the taste, bitterness and sourness of the aft did not show significant difference between the samples and showed similar strength. It was found that the heat treatment group was stronger than the enzyme treatment group, and the cytosol treatment treatment was the best, and the 70 ℃ treatment treatment was the worst in the overall preference of the juice.

According to the quality characteristics and sensory strength results of the bokbunja fruit juices by the pretreatment methods, the quality of enzyme-treated fruit juice was better than that of the heat treatment group.

-Optimal reaction condition setting-

In order to set the optimum reaction conditions of the cytosolase enzyme-treated bokbunja juice selected as the best in the quality characteristics and sensory preference among the bokbunja juice prepared by different heat treatment temperature and enzyme type, in the embodiment of the present invention, the enzyme addition concentration (30 to 100 ppm), reaction time (20 to 60 minutes) and reaction temperature (20 to 60 ° C) were compared to compare the quality characteristics of the bokbunja juice prepared as follows.

That is, shredded bokbunja was put in a plastic bag of 33 × 33cm size by 1kg and sealed, soaked in 60 ℃ hot water, preheated for 1 minute, and then the bokbunja was transferred to the reaction vessel, and the enzyme concentration was 150 rpm in the shaking incubator. After the reaction by the reaction time and reaction temperature, the fruit juice was separated using a rotary dehydrator, filtered through a 100 mesh sieve, and the quality characteristics were compared.

The following Table 3 compares the quality of bokbunja juice prepared by varying the concentration of the cytosolase enzyme at 30 ppm, 50 ppm, 70 ppm, and 100 ppm while the reaction temperature (50 ° C) and the reaction time (60 minutes) were fixed. The result is.

Table 3. Quality characteristics after freezing and thawing of bokbunja juice prepared by varying the concentration of cytosolase enzyme (reaction temperature: 50 ℃, reaction time: 60 minutes)

Analysis item 30 ppm 50 ppm 7-ppm 100 ppm yield(%) 67.5 72.3 75.8 74.6 Soluble Solids (%) 8.66 8.53 8.49 8.33 Sugar (° Brix) 12.6 12.7 12.8 12.8 pH 3.8 3.8 3.8 3.8 Acidity 1.34 1.34 1.36 1.38 Hue * 0.51 0.51 0.50 0.50 Intensity * 1.47 1.53 1.63 1.65 precipitate(%) 4.17 4.05 3.98 3.95 Total Polyphenols (mg / mL) 6.32 6.38 6.39 6.38 Total Flavonoids (mg%) 13.24 13.84 14.92 14.92 Alcohol Insoluble Solids (AIS) (%) 4.12 4.02 3.98 3.87 Monomeric anthocyanine (mg / L) 4,431.38 4,565.81 5,039.81 4853.36 Polymeric color 2.81 2.81 2.85 2.89 Color density 41.08 2.94 46.33 47.00 Percent polymeric color (%) 6.83 6.54 6.15 6.14

50-fold dilution

According to Table 3, the yield of fruit juice was increased to 67.5-75.8% up to the enzyme concentration 30 ~ 70ppm, but the yield was slightly reduced to 74.6% when added 100ppm.

Soluble solids decreased from 8.66 to 8.33% as the enzyme concentration increased, but the sugar, pH, acidity, and Hue values were 12.6 to 12.8 ° Brix, 3.8, 1.34 to 1.36%, and 0.50 to 0.51, respectively. Did not look.

Intensity was slightly increased from 1.47 to 1.65 from the enzyme concentration of 30 to 100 ppm, while sediment in the juice decreased from 4.17% to 3.95%. The total polyphenol and flavonoid contents increased slightly to 6.39 mg / mL and 14.92 mg%, respectively, up to 70 ppm of enzyme concentration, and then equilibrated. The total anthocyanin content increased to 5,039.81 mg / L up to 70 ppm of enzyme concentration. Was slightly decreased at 100 ppm.

Table 4 shows the quality characteristics of the bokbunja juice prepared by varying the concentration of the cytosolase enzyme and the reaction temperature at 70 ppm and 50 ° C., respectively, and varying the reaction time at 20, 40, 60 and 80 minutes. The result is.

Table 4. Quality characteristics after freezing and thawing of bokbunja juice prepared by varying the reaction time of cytosolase enzyme (enzyme concentration: 70ppm, reaction temperature: 50 ℃)

Analysis item 20 minutes 40 minutes 60 minutes 70 minutes yield(%) 67.0 75.6 75.8 73.7 Soluble Solids (%) 7.87 8.27 8.49 8.32 Sugar (° Brix) 12.0 12.5 12.8 12.7 pH 3.8 3.8 3.8 3.8 Acidity 1.28 1.36 1.36 1.36 Hue * 0.51 0.51 0.50 0.50 Intensity * 1.23 1.43 1.63 1.55 precipitate(%) 4.39 4.04 3.98 3.62 Total Polyphenols (mg / mL) 4.41 4.04 3.98 3.62 Total Flavonoids (mg%) 11.20 13.38 14.92 14.04 Alcohol Insoluble Solids (AIS) (%) 4.02 4.02 3.98 3.96 Monomeric anthocyanine (mg / L) 3,639.44 4,309.82 5,039.81 4,590.94 Polymeric color 2.34 2.61 2.85 2.88 Color density 35.06 41.20 46.33 41.76 Percent polymeric color (%) 6.66 6.34 6.15 6.88

50-fold dilution

According to Table 4, the yield of fruit juice was increased to 67.0-75.8% until 20-60 minutes of enzyme reaction, but decreased slightly to 73.7% at 80 minutes.

Soluble solid content and sugar content also increased to 7.87 ~ 8.49% and 12.0 ~ 12.8 ° Brix until 20 ~ 60 minutes respectively. The pH of the juice was not different according to the time of enzyme reaction, but the acidity was the same as 1.36% from 40 to 80 minutes except 1.28% at 20 minutes of enzyme reaction. Hue value was 0.50 ~ 0.51 and there was no difference. Intensity increased from 1.23 to 1.63 until 20 ~ 60 minutes of reaction time and then decreased to 1.55 at 80 minutes of enzyme reaction.

The total polyphenol and flavonoid contents were increased to 4.41 ~ 6.39 mg / mL and 11.20 ~ 14.92mg% until 20 ~ 60 min of reaction time, respectively.

The alcohol insoluble solids (AIS) showed little difference according to the reaction time, and the total anthocyanin content increased from 3,639.4 to 5,039.81 mg / L until the reaction time was 20 to 60 minutes and then decreased to 4,590.94 mg / L at 80 minutes.

Table 5 shows the bokbunja juice prepared by varying the reaction temperature at 20 ° C., 30 ° C., 40 ° C., 50 ° C., and 60 ° C. in the state where the concentration of the enzyme enzyme and the reaction time were fixed at 70 ppm and 60 minutes, respectively. This is the result of comparing quality characteristics.

Table 5. Quality characteristics after freezing and thawing of bokbunja juice prepared by varying the reaction temperature of the enzyme enzyme (enzyme concentration: 70 ppm, reaction time: 60 minutes)

Analysis item 20 ℃ 30 ℃ 40 ℃ 50 ℃ 60 ℃ yield(%) 64.3 66.7 73.8 75.8 76.0 Soluble Solids (%) 8.16 8.36 8.41 8.49 8.69 Sugar (° Brix) 11.8 12.1 12.3 12.8 12.8 pH 3.8 3.8 3.8 3.8 3.8 Acidity 1.32 1.34 1.36 1.36 1.36 Hue * 0.52 0.52 0.51 0.50 0.50 Intensity * 1.14 1.24 1.31 1.63 1.59 precipitate(%) 4.65 4.51 4.25 3.98 3.77 Total Polyphenols (mg%) 4.97 5.42 5.62 6.39 6.58 Total Flavonoids (mg%) 10.89 11.33 12.96 14.92 15.74 Alcohol Insoluble Solids (AIS) (%) 4.07 4.06 4.03 3.98 3.95 Monomeric anthocyanine (mg / L) 3,454.92 3,807.41 4,554.69 5,039.81 5,228.14 Polymeric color 2.66 2.73 2.83 2.85 3.23 Color density 33.77 33.25 36.43 46.33 44.99 Percent polymeric color (%) 6.37 6.20 6.20 6.15 6.19

According to Table 5, the yield, soluble solids, and sugar content of the fruit juice were increased to 64.3-76.0%, 8.16-8.69%, and 11.8-12.8 ° Brix as the reaction temperature increased to 20-60 ° C.

The acidity of the bokbunja juice increased to 1.36% until the reaction temperature of 40 ℃ and then reached equilibrium. The Hue value decreased slightly from 0.52 to 0.50 as the reaction temperature increased, and the intensity increased from 1.14 to 1.63 up to the reaction temperature of 50 ° C.

The precipitate decreased to 4.65 ~ 3.77% as the reaction temperature increased from 20 ~ 60 ℃, and the total polyphenol and flavonoid contents increased to 4.97 ~ 6.58mg / mL and 10.89 ~ 15.74mg% as the reaction temperature increased. Seemed.

The alcohol-insoluble solids (AIS) decreased slightly from 4.07 to 3.95% at higher reaction temperatures, whereas the total anthocyanin content increased from 3,454.92 to 5,228.14 mg / L.

Fruit juices were prepared by varying the concentration, reaction time, and reaction temperature of cytosolase enzymes in bokbunja, and the quality characteristics were compared. The yield, sugar content, acidity, total polyphenol, total flavonoid, total anthocyanin content It was confirmed that the concentration of 70ppm, reaction time 60 minutes, the reaction temperature 50 ℃ is the optimum reaction conditions for the preparation of bokbunja juice for beverages.

Taken together, the quality standards of raw bokbunja juice for raw materials, which are expected to have a decisive influence on the quality of products during beverage production, can be set as shown in Table 6.

Table 6. Quality Criteria for Drinking Bokbunja Juices

Item Quality standards Remarks Sugar (° Brix) over 10 Sugar Soluble Solids (%) 7 or more 105 ℃ drying method Acidity 1.2 or more Titration pH 3.8 pH meter

-Quality Characteristics of Fruit Juice According to Freezing Storage Temperature of Fruit Juice-

If the participant company is equipped with a bokbunja juice manufacturing facility, when the bokbunja juice processed once is not processed into a beverage within a short time, the bokbunja juice will be stored frozen and used if necessary.

Accordingly, in the embodiment of the present invention, in order to find out the quality change according to the freezing storage temperature of the juice of the bokbunja juice, 1kg of bokbunja juice prepared according to the optimum reaction conditions of the cytosolase enzyme previously set in a plastic container (3ℓ) Each was stored frozen at -4 ℃, -20 ℃.

After thawing frozen Bokbunja juice at 15 ℃, the quality characteristics of Bokbunja juice were investigated according to the freezing storage temperature, and the results are shown in the following Table 7 and Figure 8.

Table 7. Quality Characteristics after Thawing of Frozen Fruits at Bokbunja Juice

Analysis item Freezing temperature -4 ℃ -20 ℃ Sugar (° Brix) 10.8 10.9 pH 3.8 3.8 Acidity (%) 1.34 1.34 precipitate(%) 1.25 1.45 Chromaticity * L 24.34 12.77 a 32.63 15.02 b 7.66 2.43 △ E 82.75 88.55 Color expressions ab / L 10.27 2.86 a / L 1.34 1.18 aL 794.21 191.81 a / b 4.26 6.18 Monomeric anthocyanine (mg%) 2,583.32 2,905.36 Polymeric color 7.94 5.65 Color density 39.33 35.46 Percent polymeric color (%) 20.18 15.94 Browning index 430 nm 1.0442 1.0067 520 nm 3.3031 3.2751 520/430 3.16 3.25

*: 50-fold dilution

Figure 8. Absorption spectrum of bokbunja juice by freezing storage temperature

According to Table 7 and Figure 8, the sugar content, pH, and acidity of the fruit thawed by different freezing storage temperatures did not differ according to the freezing temperature, but the precipitate content in the juice was -25 ° C at 1.25% and -20%. It was found to be lower than 1.45% of the freezer.

The chromaticity of L, a, and b was 24.34, 32.63, and 7.66 for the -4 ° C freezer, higher than 12.77, 15.02, and 2.43 for the -20 ° C freezer.

The total anthocyanin content was 2,583.32 mg / L in the freezer at -4 ° C, which was lower than 2,905.36mg / L in the freezer at -20 ° C. Browning degree of -20 ℃ freezer was 3.25 was slightly suppressed compared to -4 ℃ freezer storage temperature.

-Characterization of Existing Beverage Products-

In the case of commercially available bokbunja beverage products, the product types are divided into two types, liquid extract tea (bokbunja juice) and mixed drinks, as shown in Table 8 below. The beverage was packaged in bottles, cans and containers made of polyethylene terephthalate (PET).

The quality characteristics of these bokbunja beverages were analyzed and the results are shown in the following Table 9. The liquid extract tea had a sugar content of 9.6 to 15.1 ° Brix, an acidity of 0.40 to 0.48, a pH of 3.0 to 3.5, a light transmittance of 1.02 to 34.47, Anthocyanin content was 11.14-318.56 mg / L.

In the mixed beverage, the sugar content was 9.0 ~ 14.6 ° Brix and the anthocyanate content was 0.57 ~ 2.81mg / L, and there was a big difference in color and flavor among the products in the sensory characteristics. It was a form similar to a general flavored drink with little expression.

Table 8. Analysis of Commercial Bokbunja Beverage Ingredients, Package Types, etc.

Product Type / Type Characteristic Packing form Liquid extract tea (bokbunja juice) One Bokbunja Juice (8 ° Brix) 90.5%, Oligosaccharide, White sugar pouch 2 Bokbunja extract (6 ° Brix) 95%, honey 4.7%, glucose, isomaltooligosaccharide, maltodextrin, vitamin C, taurine 0.05% 3 Bokbunja juice (5 ° Brix) 91%, honey 4.5%, glucose, isomaltoligosaccharide, citric acid, malic acid, vitamin C 4 Bokbunja juice (solid content 1.1%) 92%, glucose, honey 4.3%, isomaltooligosaccharide, maltodextrin, citric acid, vitamin C, synthetic flavor 5 Bokbunja extract (solid 8%) 98%, citric acid 0.6%, white sugar 1.3%, sodium benzoate (synthetic preservative) Mixed Drink #One Bokbunja Strawberry Concentrate (50 ° Brix) 0.65%, Liquid Fructose, Citric Acid, Drink Flavor, Malic Acid, Vitamin C, Rosemary Extract, Honey, Nicotinamide Bottle, PET, Can #2 Bokbunja Concentrate (17 ° Brix) 0.6%, Liquid Fructose, White Sugar, Apple Juice Concentrate (72 ° Brix), Citric Acid, Vitamin C, Bokbunja Flavor, Sodium Citrate, Trehalose, Pomero Extract (51%) # 3 Bokbunja concentrate (69% as bokbunja juice), liquid fructose, white sugar, apple juice concentrate, trehalose, citric acid, cranberry flavor, vitamin C, raspberry flavor, pineapple flavor, sodium citrate #4 Bokbunja extract (62 ° Brix or more) 0.5%, Concentrated apple juice (72 ° Brix or more) 0.5%, Vitamin C 700mg, Herbal flavor, Citric acid, Sodium benzoate (synthetic preservative), Purified water # 5 Bokbunja fruit juice 10%, liquid fructose, white sugar, apple juice 4%, citric acid, vitamin C, grape extract pigment, sodium citrate, fruit mix Heva, red grape flavor, bokbunja flavor

Table 9. Analysis of Physicochemical Properties of Bokbunja Beverages

Analysis item Liquid Extraction Tea Mixed Drink One 2 3 4 5 #One #2 # 3 #4 # 5 Sugar (° Brix) 13.3 15.1 11.9 12.9 9.8 13.8 14.6 12.2 9.0 13.6 Acidity 0.42 0.42 0.45 0.40 0.48 0.42 0.42 0.47 0.47 0.46 pH 3.5 3.1 3.0 3.0 3.4 2.6 2.8 2.8 2.8 2.7 Transmittance * 1.02 (48.6) 34.47 (89.2) 4.47 (68.9) 4.94 (68.3) 5.61 (72.9) 97.27 85.81 92.35 75.02 94.78 Chromaticity (*) L 43.18 26.13 34.23 40.81 14.23 11.00 38.75 25.46 31.85 9.02 a 25.99 6.18 30.50 26.15 24.00 3.37 21.56 4.10 10.17 4.56 b 10.71 2.45 7.99 6.04 6.72 0.74 16.83 4.27 17.34 1.79 △ E 62.82 74.15 72.92 64.98 89.33 89.05 67.07 74.76 71.07 91.13 Total anthocyanin (mg / L) 102.4 11.1 131.7 96.2 318.6 1.85 1.93 0.57 0.23 2.81

(): 10-fold dilution measurement / *: Juice product is 10-fold dilution / mixed beverage is measured

Figure 9: Bokbunja Liquid Extraction Tea and Mixed Drink

Example 2

-Production of mass consumption type bokbunja drink

In Example 2, a mass-consumer type bokbunja beverage was prepared for the younger generation. To this end, thawed bokbunja juice prepared and frozen under optimum reaction conditions was used.

In the mass consumption of bokbunja beverages, the added concentration of fruit juice was fixed at 10%, citric acid and high fructose were used to adjust the sugar / acid ratio of the beverage. By applying plum concentrate (66 ° Brix, Yeongeun Industrial Co., Ltd.), bokbunja fragrance, etc., various blended beverages were prepared, and the sensory preferences were evaluated to set the optimum blending ratio.

Table 10 below shows the results of examining the sugar content and acid change according to dilution concentrations of bokbunja juice prepared according to the present invention.

Table 10. Changes in sugar content and acidity of bokbunja juice by dilution concentration

Item Juice concentration (%) 10 20 30 40 50 60 70 80 90 100 Sugar (° Brix) 0.9 2.0 3.0 4.1 5.5 6.4 7.6 8.5 9.6 10.9 Acidity 0.13 0.26 0.40 0.54 0.72 0.80 0.98 1.09 1.22 1.36

According to Table 10, as the juice concentration increased, the sugar content and acidity increased, respectively, when the 10% juice contained 0.9 ° Brix, and the 0.13 to 50% containing 5.5 ° Brix, 0.72.

In order to make popular consumer bokbunja beverages, the frozen bokbunja juice was first thawed and diluted to 10% concentration, and the sensory characteristics of the solution were found to be tasteless and taste too poor to be recognized as a general beverage.

Through preliminary experiments, high fructose and plum concentrate were added to these beverages containing 10% of bokbunja fruit juice, and the preference was first increased. It is shown in Table 11 below.

Table 11. Seasoning compounding ratio (%) of drink containing 10% of bokbunja juice

Raw material name Formulation ratio 1 Compounding ratio 2 Compounding ratio 3 Formulation ratio 4 Bokbunja Juicer 10 10 10 10 High fructose 12 12 12 12 Plum concentrate 0.7 0.7 0.7 0.7 Apple Juice Concentrate 2 - - - Pear Concentrate - 2 - - Pomegranate Concentrate - - 2 - Bokbunja Concentrate - - - 2 Sodium citrate 0.02 0.02 0.02 0.02 Purified water 75.28 75.28 75.28 75.28 Sugar (° Brix) 12.3 12.1 12.0 12.1 pH 3.3 3.3 3.3 3.3 Acidity 0.29 0.29 0.38 0.41 Chromaticity L 6.98 9.17 9.15 7.94 a 16.50 21.99 22.15 19.14 b 3.85 5.17 5.19 4.61 △ E 94.56 93.61 93.66 94.15

According to Table 11, the addition of the apple concentrate was found to have a thick taste while the taste of the drink is slightly heavy, it was shown that the preference of the bokbunja drink is effective to increase.

Meanwhile, the concentration of bokbunja fruit juice was fixed at 10%, the beverage concentration was prepared by varying the concentration of apple concentrate, plum concentrate, and citric acid, and then the sensory characteristics were investigated, and the results are shown in Table 12 below.

Table 12. Seasoning mix ratio (%) of beverage containing 10% of bokbunja juice

Raw material name Formulation ratio 5 Compounding ratio 6 Formulation ratio 7 Formulation ratio 8 Formulation ratio 9 Compounding ratio 10 Compounding ratio 11 Bokbunja Juicer 10 10 10 10 10 10 10 High fructose 14 14 14 14 14 14 14 Apple Juice Concentrate 2 2 4 4 3 2 2 Plum concentrate 0.7 0.3 0.35 0.3 0.3 0.5 0.3 Citric acid 0.2 0.15 0.15 0.15 0.15 0.2 0.2 Sodium citrate 0.02 0.02 0.02 0.02 0.02 0.02 - Purified water 73.08 73.52 71.48 71.52 72.52 73.28 72.53 Sugar (° Brix) 14.1 13.5 15.2 15.1 14.5 13.8 14.7 pH 3.0 3.1 3.1 3.1 3.1 3.0 3.1 Acidity 0.53 0.42 0.44 0.43 0.43 0.48 0.45

According to Table 12, the case of the compounding ratio 11 of the compounding ratio 5 to 11 was found to be the best.

In the case of the mixing ratio 5, the sour taste was too strong. In the case of the mixing ratio 6, the sour taste was reduced, so that the overall taste was flat. This became heavy.

In the case of the compounding ratio 10, which corrected the taste by increasing the concentration of plum concentrate and citric acid instead of the apple concentrate, the taste of the beverage showed a heavy and heavy taste. The drink taste of the blending ratio 11 excluding sodium citrate was the cleanest and the rich taste of bokbunja was felt.

In order to improve the palatability of the blending ratio 11 (sugar 14.7 ° Brix, acidity 0.45) beverages of the beverages prepared at the blending ratios of Table 12, several selected from preliminary experiments among various kinds of bokbunja flavors collected. Eggplant Bokbunja flavor was added to prepare a beverage and its sensory characteristics are shown in Table 13.

Table 13. Comparison of seasoning compounding ratio (%) and sensory characteristics of 10% of bokbunja juice containing flavors (mixture ratio 11, sugar 14.7 ° Brix, acidity 0.45%)

Raw material name Spices1 Spices2 Spices3 Spices4 Spices5 Spices6 Spices7 Spices8 Bokbunja Juicer 10 10 10 10 10 10 10 10 High fructose 15 15 15 15 15 15 15 15 Apple Juice Concentrate 2 2 2 2 2 2 2 2 Plum concentrate 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Citric acid 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Spices (2607192) 0.05 - - - - - - - Spices (0036061) - 0.05 - - - - - - Spices (2602020) - - 0.05 - - - - - Spices (2602021) - - - 0.05 - - - - Spices (2605055) - - - - 0.05 - - - Spices (2605054) - - - - - 0.05 - - Spices (2607384) - - - - - - 0.05 - Spices (0034087) - - - - - - - 0.05 Purified water 72.45 72.45 72.45 72.45 72.45 72.45 72.45 72.45 Spices Sensory Characteristics of the Drink 2607192 The strength of fragrance is good and goes well with the taste of the drink. Gives a rich taste. 0036061 The sour taste is strong and refreshing. 2602020 The strength of fragrance is weak and the natural taste and aroma of bokbunja juice are made naturally. 2602021 It is similar to the strong flavor of commercial bokbunja beverages and has a strong intensity. 2605055 The strength of the fragrance is moderate and the fragrance rises slightly, the taste of the drink is soft 2605054 The strength of the fragrance is weak, and when added to a drink, it gives a soft taste. 2607384 It completely changes the taste of the drink. 0034087 Artificial flavor is strong.

According to the results of Table 13, four bokbunja flavors (2607192, 2602020, 2605255, 2605054) having an effect of increasing the preference of the beverage compared to before adding the perfume was selected primarily.

Sensory evaluation was performed on the color, aroma, taste, and general symbol of the bokbunja beverages prepared for the four bokbunja flavors having the effect of improving the taste when added to the beverage, and the results are shown in Table 14 below.

Table 14. Second Preference Evaluation of Drinks Containing 10% of Bokbunja Juice Using Primary Selection Flavors

Spices color incense flavor Comprehensive Preference 2602020 6.08 ± 0.67 ^a 5.50 ± 1.09 ^ab 4.75 ± 1.14 ^bc 6.00 ± 1.35 ^bc 2605054 6.25 ± 0.62 ^a 5.50 ± 0.90 ^ab 5.75 ± 1.48 ^b 6.83 ± 1.34 ^ab 2607192 6.25 ± 0.62 ^a 5.50 ± 1.56 ^a 7.25 ± 1.36 ^a 7.33 ± 1.23 ^a 2605055 6.25 ± 0.62 ^a 5.50 ± 1.73 ^b 4.00 ± 1.13 ^c 5.42 ± 1.24 ^c

According to Table 14, the bokbunja flavor 2602020 had a strong artificial flavor and a refreshing feeling stronger than other flavors, and the bokbunja flavor 2605055 felt stronger than other flavors in the aft flavor.

However, the bokbunja flavors 2605054 and 2607192 were stronger than other flavors in the beverage, but were better suited to the flavor and taste of the bokbunja beverage than the other two flavors. As a result, the beverage added with flavor 2607192 was the best in flavor, taste and overall preference, followed by flavor 2605054.

As a result of sensory evaluation of the four kinds of bokbunja fragrances, the bokbunja beverages were prepared again for the two flavours, which showed a high degree of preference improvement, and sensory evaluation was performed, and the results are shown in Table 15 below.

Table 15. Third sensory evaluation of bokbunja juice 10% drink using primary selection perfume (0.05%)

Spices color incense flavor Comprehensive Preference 2605054 6.04 ± 0.51 ^a 5.75 ± 0.97 ^b 5.67 ± 1.15 ^b 5.67 ± 0.98 ^b 2607192 6.08 ± 0.68 ^a 7.25 ± 1.22 ^a 7.42 ± 0.90 ^a 7.75 ± 0.75 ^a

According to Table 15, the beverage to which the flavor 2607192 was added showed a much more natural taste than the beverage to which the flavor 2605054 was added.

On the other hand, the results of the selection experiment of bokbunja flavors suitable for the manufacture of bokbunja beverages, the beverages were prepared by varying the concentration of the additive 2607192, which was found to have the best improvement in taste preference, evaluated the sensory characteristics, and the results are shown in Table 16 below. Indicated.

Table 16. Sensory Evaluation Tables of Drinks Containing 10% of Bokbunja Juices by Addition Concentration of the Third Selected Flavor (2607192)

Spice concentration color incense flavor Comprehensive Preference 0.03% 6.31 ± 0.85 ^a 7.66 ± 0.89 ^a 7.66 ± 0.71 ^a 7.83 ± 0.93 ^a 0.05% 6.35 ± 0.56 ^a 6.73 ± 0.86 ^b 6.82 ± 0.76 ^b 6.67 ± 0.83 ^b

According to Table 16, the flavor added 0.03% of the beverage was given a much more natural taste and aroma in general, it was excellent in the aroma, taste, overall symbol of the beverage.

Based on the experimental results of the bokbunja beverage preparation ratio above, after preparing the bokbunja beverages and refrigerated these drinks it was found that a precipitate is formed at the bottom of the container.

Therefore, according to the present invention, the bokbunja beverage was filtered according to the manufacturing process of the clarification type beverage in order to remove deposits which may occur during storage and distribution of the beverage. In the bokbunja beverage prepared by the present invention, many solids were removed from the filter paper during the filtration process, and thus, the taste of the filtered beverage showed a significant difference compared to that before filtration.

In other words, the solids of frozen bokbunja juice added to the beverage are removed from the filter paper during filtration, so that the beverage passed through the filter paper has no change in sugar / acid ratio, but the taste of other ingredients increases as the dark taste of bokbunja decreases in sensory characteristics. The strength of the scent in the drink was strong and the overall taste of the drink changed smoothly.

In order to adjust the flavor change that occurs after filtration of the bokbunja beverage was prepared by varying the concentration of the flavoring of each of the beverages and then evaluated the sensory characteristics, the results are shown in Table 17 below.

Table 17. Composition ratio (%) of beverage containing 10% of bokbunja fruit juice with different flavoring concentrations (sugar 14.7 ° Brix, acidity 0.45%) and sensory evaluation table after beverage filtration

Raw material name Compounding ratio 11 Formulation cost 12 Compounding ratio 13 Formulation ratio 14 Bokbunja Juicer 10 10 10 10 High fructose 15 15 15 15 Apple Juice Concentrate 2 2 2 2 Plum concentrate 0.3 0.3 0.3 0.3 Citric acid 0.2 0.2 0.2 0.2 Spices (2607192) - 0.01 0.02 0.03 Purified water 72.50 72.49 72.48 72.47 color 6.45 ± 0.93 ^a 6.45 ± 0.93 ^a 6.36 ± 0.92 ^a 6.45 ± 1.21 ^a incense 5.55 ± 1.29 ^a 6.18 ± 1.47 ^a 6.18 ± 1.25 ^a 6.18 ± 1.40 ^a flavor 5.18 ± 1.08 ^a 5.91 ± 1.38 ^a 6.36 ± 1.12 ^a 5.73 ± 1.85 ^a Comprehensive Preference 5.27 ± 1.01 ^b 6.18 ± 1.33 ^ab 6.55 ± 1.13 ^a 5.91 ± 1.81 ^ab

According to Table 17, the beverage added 0.02% of the flavor was given the most natural flavor after the filtration process, while the 0.03% added sphere was detected after the smell of artificial flavors unique to drinking.

In order to set the proper sugar / acid ratio of the filtered Bokbunja beverage, the final acidity of the beverage was fixed at 0.45 based on the blending ratio 13, and the beverage prepared by varying the final sugar with different amounts of high fructose was filtered and then sensory evaluation And the results are shown in Table 18 below.

Table 18. Composition ratio (%) and sensory evaluation of 10% of bokbunja juice containing different sugar

Raw material name Formulation cost 15 Formulation cost 16 Formulation cost 17 Bokbunja Juicer 10 10 10 High fructose 14.2 14.8 15.5 Plum concentrate 0.3 0.3 0.3 Apple Juice Concentrate 2 2 2 Citric acid 0.2 0.2 0.2 Spices (2607192) 0.02 0.02 0.02 Purified water 73.46 72.86 72.16 Sugar (° Brix) 14.0 14.5 15.0 Acidity 0.45 0.45 0.45 sweetness 5.46 ± 0.78 ^b 6.38 ± 1.04 ^a 7.08 ± 1.19 ^a Sour taste 5.77 ± 1.36 ^a 5.31 ± 1.44 ^a 5.23 ± 1.88 ^a The harmony of sweet and sour 5.46 ± 1.61 ^b 7.00 ± 1.15 ^a 6.15 ± 1.86 ^ab

According to Table 18, the beverage of the compounding ratio 16 adjusted to the sweetness of 14.5 ° Brix was found to be the best in the harmony of sweet and sour taste.

On the other hand, the final sugar content of the bokbunja beverages were fixed at 14.5 ° Brix, the final acidity was changed to prepare the beverage and then compared to the sensory characteristics, the results are shown in Table 19 below.

Table 19. Composition ratio (%) and sensory evaluation of 10% of bokbunja juice containing different acidity

Raw material name Compounding ratio Compounding ratio 16-1-2 Formulation cost 16 Compounding ratio 16-1-3 Bokbunja Juicer 10 10 10 10 High fructose 14.8 14.8 14.8 14.8 Plum concentrate 0.3 0.3 0.3 0.3 Apple Juice Concentrate 2 2 2 2 Citric acid 0.15 0.17 0.2 0.22 Spices (2607192) 0.02 0.02 0.02 0.02 Purified water 72.73 72.71 72.86 72.68 Sugar (° Brix) 14.5 14.5 14.5 14.5 Acidity 0.40 0.42 0.45 0.47 sweetness 5.86 ± 1.35 ^a 6.07 ± 0.92 ^a 5.86 ± 1.10 ^a 5.79 ± 1.53 ^a Sour taste 4.50 ± 1.87 ^b 5.57 ± 1.02 ^ab 5.57 ± 1.91 ^ab 6.21 ± 2.08 ^a The harmony of sweet and sour 4.57 ± 0.94 ^b 6.57 ± 1.16 ^a 6.00 ± 1.41 ^a 4.71 ± 0.99 ^b

According to the above Table 19, the sweetness and sourness of the beverage was found to have the best blending ratio 16-1-2 adjusted to 14.5 ° Brix and acidity 0.42.

According to the experimental results, 10% of bokbunja juice was thawed after freeze storage at -20 ° C and then thawed under optimum conditions, 14.8% high fructose, 0.3% plum concentrate (0.3 ° Brix), 2% apple concentrate (73 ° Brix), 0.15% citric acid was measured and added, followed by 72.71% purified water, and the whole contents were mixed evenly. To this, 0.02% of bokbunja fragrance (2607192) was added, and the entire contents were mixed and filtered. A bokbunja drink was prepared.

Example 3

-Preparation of premium grade bokbunja drink for the elderly

In this embodiment, apart from the mass-consumer-type bokbunja beverages aimed at the younger groups prepared above, the amount of added bokbunja juice was further increased to develop premium-grade beverage products for the elderly.

In order to manufacture such premium-grade bokbunja beverages, the maximum amount of bokbunja juice added to bokbunja beverages is fixed at 15% in consideration of the price of bokbunja by consultation with participating companies, and the concentration of high fructose and citric acid is changed. The seasoning compounding ratio of the beverage is shown in Table 20 below.

Table 20. Seasoned compounding ratio (%) of beverages containing 15% Bokbunja fruit juice

Raw material name Formulation ratio 1 Compounding ratio 2 Compounding ratio 3 Formulation ratio 4 Bokbunja Juicer 15 15 15 15 High fructose 14.8 14.8 14.2 14.2 Apple Juice Concentrate 2 2 2 2 Plum concentrate 0.3 0.3 0.3 0.3 Citric acid 0.17 0.17 0.14 0.14 Spices 7192 0.02 - - - 0103 - 0.02 0.02 0.03 Purified water 67.71 67.71 68.34 68.33 Sugar (° Brix) 14.9 14.9 14.3 14.3 Acidity 0.47 0.47 0.44 0.44

In the case of premium grade bokbunja beverages according to Table 20, a new flavor was applied slightly different from the one used previously for differentiation, and adjusted the sugar content of the beverage to 14.3 ° Brix and compared to the previously used flavors, the newly applied bokbunja flavor 0103 is 0.03% The added beverage was symbolically excellent.

On the other hand, the final acidity of the beverage was fixed to 0.44 and evaluated the sensory characteristics of the beverage prepared by varying the sugar content and the results are shown in Table 21 below.

Table 21. Composition ratio (%) and sensory evaluation of beverages containing 15% bokbunja juice with different sugar content

Raw material name Formulation ratio 5 Compounding ratio 6 Formulation ratio 7 Formulation ratio 8 Bokbunja Juicer 15 15 15 15 High fructose 13.6 13.9 14.2 14.8 Apple Juice Concentrate 2 2 2 2 Plum concentrate 0.3 0.3 0.3 0.3 Citric acid 0.14 0.14 0.14 0.14 Spices (0103) 0.03 0.03 0.03 0.03 Purified water 68.93 68.63 68.33 67.73 Sugar (° Brix) 13.8 14.1 14.3 14.8 Acidity 0.44 0.44 0.44 0.44 color 7.29 ± 1.07 ^a 7.21 ± 0.97 ^a 7.14 ± 0.86 ^a 6.93 ± 1.14 ^a incense 6.64 ± 0.84 ^a 6.95 ± 0.83 ^a 6.93 ± 0.73 ^a 6.93 ± 1.00 ^a flavor 6.00 ± 1.24 ^b 7.98 ± 0.85 ^a 7.29 ± 0.73 ^a 7.07 ± 1.21 ^a Comprehensive Preference 5.93 ± 1.33 ^b 8.03 ± 0.75 ^a 7.29 ± 0.73 ^a 7.14 ± 0.85 ^ab

According to Table 21, the taste and overall acceptability of the beverage of the compounding ratio 6 adjusted to the sweetness of 14.1 ° Brix was found to be the best.

In addition, the final sweetness of the beverage was evaluated in the sensory characteristics of the beverage prepared by varying the acidity in a fixed state of 14.1 ° Brix, the results are shown in Table 22 below.

Table 22. Formulation ratio and sensory evaluation of beverages containing 15% bokbunja juice with different acidity

Raw material name Compounding ratio 6-1 Compounding ratio 6-2 Compounding ratio 6-3 Bokbunja Juicer 15 15 15 High fructose 13.9 13.9 13.9 Apple Juice Concentrate 2 2 2 Plum concentrate 0.3 0.3 0.3 Citric acid 0.14 0.16 0.18 Spices (0103) 0.03 0.03 0.03 Purified water 68.63 68.61 68.59 Sugar (° Brix) 14.1 14.1 14.1 Acidity 0.44 0.46 0.48 color 7.00 ± 0.95 ^a 6.75 ± 0.87 ^a 6.92 ± 1.08 ^a incense 7.42 ± 0.79 ^a 7.00 ± 1.13 ^a 7.00 ± 0.95 ^a flavor 7.42 ± 1.00 ^a 7.50 ± 1.09 ^a 6.25 ± 1.36 ^b Comprehensive Preference 7.42 ± 1.08 ^a 7.75 ± 0.97 ^a 6.50 ± 1.17 ^b

According to Table 22, the taste and overall acceptability of the beverage of the compounding ratio 6-2 in which the acidity was adjusted to 0.46 was found to be excellent.

Premium grade bokbunja beverages containing 15% of bokbunja juice were 15% of bokbunja juice frozen and stored at -20 ° C after thawing in the optimum conditions, 13.9% of high fructose, 0.3% of plum concentrate (66 ° Brix), and apple concentrate (73). ° Brix) 2% and citric acid 0.14% were added and weighed, then 68.68% purified water was added and the whole contents were mixed evenly. To this, 0.03% of bokbunja fragrance (0103) was added, and the whole contents were mixed and filtered. A beverage was prepared.

Summarizing the above experimental results, quality control standards of the two types of bokbunja beverages developed in the present invention are shown in Table 23 below.

Table 23. Quality Control Criteria for Bokbunja Beverages

Item Juice 10% Juicer 15% drink Remarks Sugar (° Brix) 14.4 14.1 Sugar Acidity 0.42 0.46 Titration pH 3.1 3.1 pH meter importance 1.055 1.072 Chromaticity L: 5.58, a: 13.3, b: 3.34 L: 1.55, a: 9.14b: 1.58 Hunter color difference meter

The quality control standards for bokbunja beverages in Table 23 will be the basic data for the confirmation of beverage specifications when the participating companies commercialize bokbunja beverages of factory scale in the future.

On the other hand, to analyze the quality characteristics during the sterilization and storage of bokbunja beverage, sterilized for 25 seconds at 90 ℃ using a instant sterilizer for the prepared bokbunja beverage, filled and sealed in a bottle, and holding time at room temperature for 5 minutes After cooling, the beverage containing 10% of bokbunja juice was stored at room temperature, and the beverage containing 15% of bokbunja juice was stored in a constant temperature at 37 ° C, and the quality of the beverage was investigated. The results are shown in Figure 10, Figure 11, and Figure 12. .

○ ― ○ 10% juice drink, □ ― □ 15% juice drink

Figure 10. Changes in Physicochemical Properties of Bokbunja Beverage during Storage

○ ― ○ 10% juice drink, □ ― □ 15% juice drink

Figure 11. Changes in Physicochemical Properties of Bokbunja Beverage during Storage

(Top: 10% juice drink, bottom: 15% juice drink)

Figure 12. Changes in absorption spectrum during storage of bokbunja beverages

As can be seen in Figure 10 to Figure 12, the sugar content, acidity, pH of the beverage did not show a change over the storage period and the precipitate in the beverage was not observed until 6 months of storage. When the beverage containing 10% of bokbunja juice was stored at room temperature, the whiteness and redness did not change significantly from the initial 5.58 and 13.34 to 6 months of storage, but the yellowness was paralleled slightly from 2.34 to 3.88 at the 3rd storage.

However, in the case of beverage containing 15% of juice stored at 37 ℃, the whiteness and redness gradually decreased from the initial 1.55 and 9.14, and then decreased to 1.22 and 8.22 after 6 weeks of 6 months of storage at room temperature. The trend was shown. The values of a / L, aL, and ab / L increased slightly as the storage period elapsed compared to the initial stage, indicating that the color of the beverage dropped slightly compared to the initial stage.

The total anthocyanin content in the beverage decreased slightly as the storage period elapsed. For beverages containing 10% of bokbunja juice stored at room temperature, more than 90% of the initial content was maintained until 3 months of storage at room temperature, and about 75 months after storage. Anthocyanates remain in%.

However, the beverage containing 15% of bokbunja juice stored at 37 ° C. in constant temperature showed a sharp decrease in anthocyanin content at the beginning of storage, which remained about 60% at 2 months after storage, and gradually decreased thereafter.

The browning degree was also significantly different in the beverage stored at 37 ° C than in the room temperature storage room. The absorption spectrum was observed by using a spectrophotometer, indicating that the absorbance at the maximum absorption wavelength decreased with the storage period. The color of the drink faded slightly. However, no significant wavelength change at 420 nm or 520 nm due to the loss of natural pigment, which is often caused by heat treatment of fruit juice, could not be observed.

However, these bokbunja beverages were not only visually difficult to discern the change of color during storage, but also showed no significant difference from the beginning of storage in flavor among sensory characteristics. In addition, the microorganisms due to the storage of microorganisms were not detected.

Meanwhile, although not shown in the results, the total anthocyanin content of the bokbunja juice containing 15% of bokbunja juice stored for 6 weeks at room temperature was 241.78 mg / L, indicating that about 80% of the total anthocyanin of the initial beverage remained. The anthocyanin pigments contained were found to be highly affected by the storage temperature.

Example 4.

Production of Bokbunja Beverage Prototype

After freezing and storing, 10kg of thawed bokbunja juice was added 14.8kg of high fructose, 0.3kg of plum concentrate (66 ° Brix), 2kg of apple concentrate (73 ° Brix), and 0.17kg of citric acid, and then added a part of 72.71kg of purified water. After dissolving, 0.02 kg of bokbunja fragrance (2607192) was added and mixed, and the remaining purified water was added thereto to uniformly mix the entire contents. After the filtration process, the beverage was sterilized at 90 ° C. for 25 seconds using a sterilizer and filled and sealed in a 180 mL glass bottle to prepare a beverage prototype.

Table 24. Compounding Ratio of Raw Material for Bokbunja Beverage Prototype Manufacturing (%)

Bokbunja Juicer 10 kg Soluble solids 7.6% High fructose 14.8 kg Target Plum concentrate 0.3kg Youngeun Industries (66 ° Brix) Apple Juice Concentrate 2.0kg Youngeun Industries (73 ° Brix) Citric acid 0.17 kg Daeheung Pharm. Spices (2607192) 0.02kg Samjung Spice Purified water 72.71 kg

Figure 13. Bokbunja Beverage Prototype

Investigation of consumer response to bokbunja beverage prototype

After testing the bokbunja beverage prototype developed in Example 4 of the present invention to consumers, the results of the investigation of the degree of sensory strength for each item of beverages in terms of color, sweetness, sourness, flavor, texture, and aftertaste are shown in the following Figure 14. Same as

Figure 14. Consumer response to sensory strength of bokbunja beverage prototype

According to Figure 14, the results of consumer response surveys of college students and young office workers showed that the color of beverages was higher than 4 points of moderate intensity, which is the standard value, and the sweetness was 4.47, slightly higher than the standard value, but the acidity and flavor of the beverage , Mouthfeel and aftertaste were evaluated to have a very moderate intensity.

Table 25 shows the developmental bokbunja beverage prototypes for consumers and then examined the sensory satisfaction of the product using a nine-point scale (1 = doesn't like it, 5 = does not like it, 9 = doesn't like it). The result is.

Table 25. Consumer response to preference of bokbunja beverage prototype

incense Exterior flavor Touch in the mouth Overall preference 7.47 ± 0.93 7.52 ± 0.94 7.75 ± 0.94 7.48 ± 0.99 7.56 ± 0.73

1: hate very much, 5: don't like or dislike, 9: love very much

According to Table 25, the developed bokbunja beverages were found to have high satisfaction in all sensory items such as flavor, taste, and overall preference.

Figure 15 shows the results of analyzing the intention to purchase the product after the sample of the bokbunja beverage prototype prepared according to an embodiment of the present invention and then the consumer to commercialize the beverage in the future.

Figure 15. Consumer response to purchase intention of bokbunja beverage prototype

 According to Figure 15, 83% of consumers who participated in the evaluation of palatability said that they would be willing to buy the developed bokbunja beverages if they were on the market.

Quality characteristics of bokbunja juice, beverages in the embodiment of the present invention were analyzed by the following method.

(1) sugar content

The sugar content of juices and beverages was measured using a hand refractometer (ATAGO, N-1E, Japan).

(2) soluble solids

Soluble solid content of fruit juice was calculated by obtaining a constant amount of juice in a dry water obtained in advance, dried in a 105 ° C. dryer, and then obtained a dose.

(3) acidity

10 mL of fruit juice was taken and titrated with 0.1 N NaOH solution until pH 8.4, and the amount of 0.1 N NaOH solution consumed at this time was converted to citric acid based on the total sample to show the titratable acidity.

(4) pH

The pH of the fruit and beverage was measured using a pH meter (Orion 729A, Japan).

(5) light transmittance

The fruit juice was diluted 10-fold with distilled water and then measured for light transmittance (% T) at 660 nm using a spectrophotometer.

(6) chromaticity

Color and color difference meter (Color QUEST II, Hunter Lab, USA) were used to measure L (Lightness), a (redness / greenness) and b (yellowness / blueness). The standard white plate used was L = 92.68, a = -0.81, b = 0.86.

(7) total polyphenols

The total polyphenol content of the fruit juice was measured by the Folin-Ciocalteau colorimetric method. To this end, 100 g of 80% ethanol solution was mixed with 30 g of bokbunja juice, attached to a reflux condenser, heated for 5 minutes, and the filtrate was filtered to 250 mL with distilled water and used for quantifying total polyphenols. 1 mL of the sample solution, 5 mL of Folin-Ciocalteau reagent, and 10 mL of saturated solution of sodium carbonate were mixed. The solution was then diluted to 100 mL with distilled water, left to stand for 30 minutes, and the absorbance was measured at 760 nm to calculate the total polyphenol content. At this time, tannic acid was used as a standard material.

(8) total flavonoids

The total flavonoids were mixed with 1 mL of sample and 10 mL of diethylene glycol, 1 mL of 1N NaOH was added, mixed well, and left at 37 ° C. for 1 hour, and then absorbance was measured at 420 nm. At this time, the standard curve was used to measure flavonoids by preparing a calibration curve using a standard solution prepared so that the concentration of naringin was in the range of 0 to 0.5 mg%.

(9) sediment

100 mL of the juice was placed in a centrifuge tube, centrifuged at 10,000 rpm for 15 minutes, and the weight of the precipitate was calculated.

(10) Alcohol Insoluble Solids (AIS)

150 mL of 95% ethanol was added to 50 mL of fruit juice, and reflux extraction was performed at 85 ° C. for 10 minutes, and then, 150 mL of 60% ethanol was added to the precipitate obtained by centrifugation at 5,000 rpm for 10 minutes. .

(11) HUE, Intensity value

After diluting the fruit juice 10 times with distilled water, the absorbance was measured at 420 and 520 nm, respectively, using a spectrophotometer. The Hue value was divided by the value measured at 520 nm and the intensity value was calculated by adding two values. .

               HUE = 420 nm / 520 nm

              Intensity = 420nm + 520nm

(12) anthocyanins

Total anthocyanin content of the juice was measured by the pH difference and the bisulfite bleaching method (monomeric anthocyanin content and percent polymeric color). First, the monomeric anthocyanin content was measured and left for 15 minutes after mixing the sample with 0.025 M potassium chloride buffer (pH 1.0) and 0.4 M sodium acetate buffer (pH 4.5). After measuring the absorbance at 510nm and 700nm respectively, the content was calculated by the following equation.

A = (510 nm-700 nm) pH 1.0-(510 nm-700 nm) pH 4.5

Monomeric Anthocyanin Content (mg / L)

 = (A × 449.2 × dilution factor × 1000) / (26900 × 1)

Percent polymeric color was allowed to stand for 15 minutes after mixing a sample, 0.2 mL of bisulfite solution and 0.2 mL of distilled water, respectively. After measuring the absorbance at 420 nm, 510 nm and 700 nm, respectively, color density was calculated from the sample added with distilled water, and the polymeric color was calculated from the sample added with the non-sulfite solution. Calculated by

Color density = [(420 nm-700 nm) + (510 nm-700 nm)] × dilution factor

Polymer color = [(420nm-700nm) + (510nm-700nm)] × dilution factor

Percent polymeric color (%) = (polymeric color / color density) × 100

(13) Absorption spectrum

Bokbunja juice samples and 0.25N HCl were mixed at a ratio of 1: 250 and left at room temperature for 30 minutes, and then the maximum absorption wavelength and spectrum change were measured by scanning at a wavelength ranging from 400 nm to 600 nm using a spectrophotometer.

(14) Browning index

The browning degree of bokbunja fruit juice was measured by adding 80% ethanol solution containing 1% HCl to 1 mL of the sample to make the total amount 50mL, and absorbing at 430nm and 520nm after leaving it at room temperature for 1 hour. Was calculated by dividing by the absorbance value measured at 430 nm.

(15) microbiological testing

As a microbiological test of the beverage, the product of petri film (3M) was used to confirm the total bacterial count, E. coli / coliform, yeast and mold. The total bacterial count, E. coli / coliform was 48 at 37 ± 1 ℃ after inoculation. ± 3 hours, yeast and mold counted the colony (colony) appearing after incubation at 23 ± 1 ℃ for 80 ± 3 hours.

(16) sensory evaluation

A) Investigation of sensory strength by descriptive analysis

Judges participated in the study, including 10 males and 10 females aged 25-55 who work at the Korea Food Research Institute. Panel training was conducted twice, and after one preliminary experiment, the experiment was conducted over two days with two replicates.

All bokbunja juices and beverages were presented in paper cups coded with random numbers and the paper cups were covered with aluminum foil to minimize the release of fragrance. In the first session, the inspector was tasting the juice, freely expressing the terms, and selecting common terms. In the second session, the standard was presented and revised compared with the selected terms.

In this experiment, Bokbunja juice was provided at a temperature of 4 ° C in a paper cup coded with a three-digit random number, and each inspector was asked to measure the intensity of each item on a nine-point scale. The presented juices were randomized to minimize sequential errors.

B) Investigation of the symbols of juices and beverages

The evaluation of palatability of juices and beverages consisted of 20 panelists who evaluated the evaluation of color, aroma, taste, and overall palatability on a 9-point pamphlet, and each panel was repeated in two sessions. Samples were provided in paper cups coded with random numbers at 4 ° C. and panels evaluated for randomly presented samples.

C) Statistical analysis

For statistical analysis, ANOVA analysis was performed using SAS statistical program, and Duncan's multiple range test was used to verify significant differences between samples at p <0.05. Correlation between subcategories was done through Pearson's correlation coefficient test.

In addition, the quality characteristics during sterilization and storage of the bokbunja beverage in the embodiment of the present invention was investigated by the following method.

The bokbunja beverage prepared by the optimum blending ratio was sterilized for 25 seconds at a sterilization temperature of 90 ° C. using an instant sterilizer, filled and sealed in a bottle, and held for 5 minutes at room temperature, then cooled and stored at room temperature and 37 ° C., respectively. The quality changes of beverages were investigated.

Claims (4)

Crushing the bokbunja, put in a plastic bag and sealed, and then immersed in hot water at 55-70 ° C. for 1 to 2 minutes; Adding a cytosolase (Cytolase) enzyme at a concentration of 70 ppm with respect to 1 kg of preheated bokbunja and placing it in a shaking incubator, followed by enzymatic reaction at 50 ° C. and 140 rpm for 1 hour; Cooling the bokbunja after the enzymatic reaction and separating the juice by centrifugal separation using a rotary dehydrator, and filtering the bokbunja juice by filtration with a 100 mesh sieve; Putting the extracted bokbunja juice in a separate container and freezing and storing at -20 ° C; Completely thawing the frozen bokbunja juice at room temperature and then dissolving the thawed bokbunja juice in a ribbon blender to dissolve completely; 10 to 15% by weight of completely dissolved bokbunja fruit juice, 13.9 to 14.8% by weight liquid fructose, 2.0% by weight apple concentrate, 0.3% by weight plum extract, 0.14 to 0.15% citric acid, 67.72 to 72.73% purified water, and 0.02 to 0.03% bokbunja flavor Adding the weight% to the mixing tank and mixing the mixture by uniformly stirring for 30 minutes to 1 hour; Filtering the compound solution uniformly blended in the compounding tank through a 30 mesh filter; Preheating the blended solution at 60 ° C .; Sterilizing the preheated formulation solution at 98 ° C. for 30 seconds using a sterilizer; A method for producing bokbunja beverages comprising the step of injecting the sterilized compounding solution in a sterilized container for each unit dose and capped and sealed. 10 to 15% by weight of bokbunja fruit juice, 13.9 to 14.8% by weight liquid fructose, 2.0% by weight of apple concentrate, 0.3% by weight of plum concentrate, 0.14 to 0.15% by citric acid, 67.72 to 72.73% by weight of purified water, and The bokbunja drink which consists of a compounding ratio of 0.02-0.03 weight% of bokbunja fragrance. The method of claim 2, When Bokbunja juice is added at 10% by weight, its sugar content is 14.4 ° Brix, acidity is 0.42, pH is 3.1, specific gravity is 1.055, and chromaticity is L: 5.58, a: 13.3, b: 3.34. Bokbunja drink. The method of claim 2, When Bokbunja juice is added at 15% by weight, its sugar content is 14.1 ° Brix, acidity is 0.46, pH is 3.1, specific gravity is 1.072, and chromaticity is L: 5.55, a: 9.14, b: 1.58. Bokbunja drink.