KR100988854B1 - Method for Lemon Juice Using Lemon Concentration - Google Patents

Abstract

The present invention relates to a method for producing lemon juice using a lemon concentrate. More specifically, after confirming the pH, acidity, sugar content, vitamin C, sugar content, etc., which directly indicate the sensory effect of the juice of the juice, the sugar concentration of the lemon concentrate is diluted similarly to the sugar content of the juice, and the citric acid, vitamin C, It relates to a method for producing lemon juice having the same or similar functionality as the lemon juice that is directly juiced by adding a natural aroma.

The present invention not only maintains the original scent and sour taste and nutritional components of lemon juice, but also it is cheaper and easier to store and use than the products sold by subdividing lemon concentrate on the market. have.

Lemon, concentrate, juice, lemon juice, lemon flavor

Description

Method for preparing lemon juice using lemon concentrate {Method for Lemon Juice Using Lemon Concentration}

The present invention relates to a method for producing lemon juice using a lemon concentrate. More specifically, after clarifying the components, nutrients and contents of the existing lemon juice through analysis, the sugar concentration of the lemon concentrate is diluted similarly to the sugar content of the lemon juice, and the citric acid, vitamin C, natural aroma, etc. The present invention relates to a method for preparing lemon juice having the same or similar sensory properties as the juice of lemon juice added directly.

Lemon juice is used to remove bad odors such as alkaline ammonia (NH ₃ ) and amine (NH ₂ ) when the freshness of fish falls. have.

Most of the products currently sold as lemon juice are distributed and sold by subdividing the concentrated lemon concentrate with lemon juice, but the juice and sensory and nutritional state of juice are different from each other. The hassle has to be diluted. In addition, the beverage products sold as lemon drinks are fruit juice of less than 30% of lemon content, not 100%, it is provided only for drinking and can not be used as a substitute for lemon juice.

There is no same prior art as the present invention, but when looking at the prior art using lemon juice, Korean Patent Publication No. 10-1996-13381 (method of removing the bad smell of the human body with lemon juice) is on the part where sweat smells with lemon juice. Apply once or twice a day to remove odors. Korean Patent Publication No. 10-2000-59469 (liquid roasted stew seasoning composition and its preparation method) is a method of making a spice composition by putting various spices, sugars, MSG, vinegar, spirits, juice, lemon juice and the like. Korean Patent Publication No. 2000-8809 (Method of manufacturing Oriental Green Noksimwon) is a medicinal raw material of Woohwang Cheongshimwon, a hypertension drug, powdered and mixed with honey to dissolve ointment in lemon juice to produce gold-coated pills. Korean Patent Publication No. 2001-14750 (nicotine breakdown beverages and preparations) relates to functional drinks and preparations using natural foods such as green tea leaves, lettuce, celery, lemon and apple. Korean Patent Publication No. 2001-14749 (a beverage for decomposition and preparation of cholesterol) relates to a functional beverage and a preparation having excellent cholesterol decomposition ability using natural foods such as green tea leaves, lettuce, celery, lemon and apple. Korean Patent Laid-Open Publication No. 2005-92082 (Gel foods using fruit juice and its manufacturing method) prepares alginate sodium gel which reacts with calcium ions by neutralizing fruit juice with sodium bicarbonate to act as a buffer. It is a way. The prior art introduced above is different in technical configuration from the present invention.

In the present invention, after analyzing the pH, acidity, sugar content, vitamin C, sugar content, etc., which show the sensory effect of the juice of the juice directly, the sugar concentration of the lemon concentrate is diluted similarly to the sugar content of the juice, citric acid, vitamin C, It is to provide a method for producing a lemon juice having the same or similar sensuality as the juice of lemon directly by adding a natural aroma.

The present invention can be used to replace the lemon juice as a raw material or a raw material used by the consumer to take advantage of the lemon juice inherent scent and sourness, the nutritional component of the lemon. Lemon juice juice from lemon is low in protein and fat content, carbohydrates are mainly composed of soluble solids, and the acid of lemon represents about 6% content in terms of citric acid. Citric acid and vitamin C are known to be the main components of the lemon juice sour lemon juice. The pH, acidity, sugar content, vitamin C, and sugar content were identified as the indicators of the acidity and umami taste of lemons mentioned above. Lemon juice was obtained by using food ingredients that form each component of lemon juice based on these basic data. Conforms to the same ingredient specifications as Based on these basic data, food ingredients that make up each component of lemon juice are used to meet the same ingredient specifications as lemon juice. Therefore, after diluting the lemon concentrate to near the base sugar content, in order to make the lemon juice similar to the ingredient specification and the inherent sensuality of the lemon juice, food ingredients such as citric acid, vitamin C, and natural aroma are added to the above-mentioned content levels to make the lemon juice How to reproduce. On the other hand, Table 1 shows the types of fruits with a lot of vitamin C.

Table 1. Fruits high in vitamin C (per 100g of edible parts)

Vitamin C (mg) Fruit Name 270 Guava 80 Strawberry, Kiwi 70 Persimmon 69-60 Papaya, navel orange (a variant of orange) 59-40 Lemon (juice), Bundang (orange), Prince Meron, Grapefruit, Orange, Summer Tangerine, Kumquat, Sudachi 39 or less Iyocan (35mg), Unshu Tangerine (35mg), Melon (30mg), Mango (20mg)

 -Basis: Science and Technology Agency, '四 訂 日本 食品 標準 成分 表'

The present invention was devised to solve the above problems, and the lemon concentrate on the market is not only partially lost in the taste and aroma of the lemon during the concentration process, but also when the lemon concentrate of the high concentration is diluted and used. The taste and aroma may be lost. The present invention is intended to simplify the process that the consumer must use the juice directly to purchase the lemon juice, or juice while storing the fruit lemon, to make the use of lemon juice more convenient for consumers. Therefore, the present invention is to analyze the lemon juice component having the same nutritional ingredients and sensuality as the juice of lemon juice directly in the spot, and to add citric acid, vitamin C, natural aroma, etc., so that consumers can use lemon juice more easily and conveniently. .

After diluting the lemon concentrate to near the base sugar, lemon is prepared by adding raw materials such as citric acid, vitamin C, and natural aroma to the above-mentioned contents level in order to reproduce the lemon juice ingredient specification and the sensory taste and aroma. Prepare juice.

The present invention by subdividing the lemon concentrate to produce a lemon juice that reproduces almost the same standard and content of the same as the lemon juice on the market, it can be cheaper and easier to supply than the commercial product, the unique flavor and sour taste of lemon juice And the nutritional component of the lemon as it is perfectly reproduced can be used as lemon juice.

The present invention shows a lemon juice production method using a lemon concentrate.

The present invention comprises the steps of analyzing the components constituting the lemon juice from the natural lemon, and after calculating the scale indicating the taste and aroma of the lemon based on these natural lemon components, dilute the lemon concentrate to acidic acid and natural aroma Represents a method for producing lemon juice using a lemon concentrate comprising the step of adjusting to the calculated lemon concentration by addition.

Natural lemon juice in the above can be used for lemon juice juice from any one or more selected from the group of lemon peel, lemon flesh and lemon juice.

Lemon component obtained through the analysis of natural lemon juice in the above can identify the components of protein, fat, carbohydrates, soluble solids, acidity and moisture.

The scale of the taste and aroma of lemon in the above can be seen as any one or more components selected from the group of pH, acidity, sugar content, vitamin C and sugar.

In the above acidulant may be used any one or more selected from the group of citric acid, malic acid, tartaric acid, succinic acid and ascorbic acid.

In the above, the acidulant may be used with ascorbic acid any one or more components selected from the group of citric acid, malic acid, tartaric acid and succinic acid.

Natural aroma may be used in the natural aroma containing lemon flavor.

Natural aroma may be used in the lemon flavor.

In the above, the lemon juice may be represented by pH 3.0-3.5, acidity 5-7%, sugar content 1-3%, vitamin C 40-60 mg, and sugar 7.0-8.0 °.

The present invention includes lemon juice prepared by the above-mentioned method.

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

Analyzing the lemon juice, lemon flesh, and lemon juice from proteins, fats, carbohydrates (starch, sugar, and reducing sugars), soluble solids, moisture, and acidity. PH, acidity, sugar content, vitamin C, and sugar representing the taste and aroma, characterized in that it comprises the step of adjusting to the calculated concentration by adding citric acid, vitamin C and natural aroma to the diluted lemon concentrate.

1) Analysis of the components of lemon juice

As raw materials, 1 kg of fresh lemon and 1 bottle of lemon concentrate (LAZY LEMON, imported from Yeongnam Co., Ltd.) (200ml, 1800 won) were purchased from the market or Garak market and used as an analytical material. Lemon juice, lemon flesh, and lemon juice were analyzed as follows: protein, fat, carbohydrate (starch, sugar, reducing sugar), soluble solids, moisture, and acidity. When comparing the results of the analysis with lemon information in Table 1 to make the lemon juice component specification and inherent sensuality of lemon juice, the numbers are very similar. Now, based on these basic data, by using the food ingredients that make up each component of lemon juice, it is possible to meet the same ingredient specifications as lemon juice. In order to achieve the above object, the present invention first identifies the basic components of the lemon juice and summarizes the results in Table 2.

Table 2. Ingredients Representing Lemon Juice Characteristics

division Lemon Peel Lemon flesh Lemon juice compare protein 1.47 1.13 0.47 g / 100g Fat 0.20 0.05 0.04 g / 100g carbohydrate Starch 3.51 1.51 1.17 g / 100g Sugar 0.09 0.18 0.09 g / 100g Reducing sugar 3.42 1.33 1.09 g / 100g Soluble Solids 9.69 8.82 8.30 g / 100g moisture 81.62 90.08 92.36 g / 100g mountain 0.40 4.93 5.98 Convert to anhydrous citric acid

-Proteins were measured by Kjeldahl method, fat by Lözetobib method, starch by amylose-amylopectin assay, sugar and reducing sugars by LC, soluble solids by 1-minute, moisture by dry weight loss method, and acid by 0.1N NaOH.

2) flavor scale output of lemon

Based on these lemon components, the pH, acidity, sugar content, vitamin C, and sugar, which represent the taste and aroma of the lemon, are calculated.

The diluted lemon concentrate can be adjusted to pH and acidity with acetic acid, citric acid, malic acid, tartaric acid and succinic acid as organic acids.

Ascorbic acid (vitamin C) was used, and natural lemon flavor (Seoul flavor) was used for natural aroma. Since natural aroma uses a small amount, the concentration of lemon juice substitute is not controlled. Therefore, the appropriate content of natural aroma was set to 0.06% by panel investigation in the following experimental example.

Lemon juice juice from lemon is low in protein and fat content, carbohydrates are mainly composed of soluble solids, and the acid of lemon represents about 6% content in terms of citric acid. Lemon's basic ingredients were measured and the results are shown in Table 3 below.

Table 3. Measurement results of lemon juice

division pH mountain Equivalent Vitamin C Sugar content Remarks Measurement result 3.2 6-7% 1-3% 45-55mg 7.8 ° Per 100 g

Citric acid and vitamin C are known to be the main components of the lemon juice sour lemon juice. PH, acidity, sugar content, vitamin C, sugar, etc. were confirmed as a measure of acidity and umami taste of the above-mentioned lemon, and when compared with the numerical values of Table 2, the two were found to be very similar.

In order to obtain the same ingredient specification as lemon juice, lemon juice, which is the main component of lemon, should be adjusted to the sugar content according to the Food Code. In the Food Code, the sugar content of 100% juice of fruits and vegetables is prescribed. That is, as shown in Table 4 below, lemon juice can be expressed as 100% lemon juice when the sugar content is at least 7 °. Concentrates are supplied in various places from 42 to 60 °. You can dilute it and use it. Table 4 below is the juice content 100% reference sugar (Brix °) based on the Food Code.

Table 4. Sugar content (Bx °) based on 100% juice solution

Fruit, fruits and vegetables Reference sugar (Bx °) Grape, pear 11 Apple, lime and pineapple 10 Tangerine, grapefruit, papaya 9 Pear, Guava 8 Peach, Apricot, Strawberry and Lemon 7 Plums, melon, plums 6 Etc By reference

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

≪ Example 1 >

Depending on the timing of the lemon harvest, the method of concentration after the juice and the yield is slightly different, the pH, acidity, sugar content, vitamin C derived from the lemon concentrate itself may be different from those derived from lemon juice. Lemon juice with a sugar concentration of 7 ° Bx obtained by diluting the lemon concentrate (42 °) 6-fold was compared with the ingredient specifications obtained in Table 3 above.

Table 5. Comparison of Ingredient Specifications of Lemon Juice Derived from Lemon Juice Derived from Direct Juice

division pH mountain Equivalent Vitamin C Sugar content Remarks Lemon juice 3.2 6-7% 1-3% 80 to 85 mg 7.8 ° Per 100 g Concentrate Dilution (A) 4.3 4-5% 1 to 2.5% 15-25mg 7.3 ° Per 100 g

The acidity and pH were slightly lower than that of the lemon juice, and the acidity of the lemon juice was adjusted by reinforcing citric acid. Vitamin C was found to be lost about 80% during the heat treatment process for evaporation of water, which is an essential part of the concentrate preparation process. Therefore, about 1% citric acid and 60 ~ 70mg / 100g of vitamin C should be supplemented to produce acidity similar to lemon juice.

However, to make lemon juice even more identical, it is necessary to reinforce the natural fragrance. In the heat treatment process, which is essential for the concentration of lemon juice, vitamin C loses its activity as its structure is twisted or broken down, but lemon's unique fragrances fly away with moisture. Therefore, even though the fruit and fruit concentrate are actually diluted to meet the standard sugar, there is no very small amount of fragrance components. In fact, it is sold under the name of aroma, natural fragrance, etc. by collecting and liquefying the fragrance ingredients flying in the concentration process. Citrus fruits, such as lemons and grapefruits, can more easily capture these natural aromas and are very useful and widely used in the flavour and fragrance industry. This natural aroma was used to match the final sensory profile of the lemon juice.

<Example 2-4>

Based on the data obtained in Example 1, the pH, acidity, sugar content, vitamin C, sugar content, and natural aroma of the lemon flavor and aroma were obtained by diluting the natural lemon juice and the lemon concentrate, as shown in Table 6 below. It was.

Table 6.Table of Contents by Scale of Lemon Flavor and Aroma

division Natural lemon Example 1 Example 2 Example 3 Example 4 pH 3.2 4.0 3.2 3.2 3.2 Acidity 6-7% 5.0 6.0 6.5 7.0 Equivalent 1-3% 2.0 2.5 2.5 2.5 Vitamin C 45-55mg 45 48 50 52 Sugar content 7.8˚ 7.5˚ 7.6˚ 7.7˚ 7.8˚ Natural Aroma - - 0.03 0.06 0.1

In the above, the acid and pH-adjusting acidulant was used citric acid anhydride (Daejongsa), sugar was used as white sugar (CJ products), sugar C was used ascorbic acid (Daejongsa), natural aroma is Seoul flavor natural lemon Incense was used.

<Test Example>

Sensory test results with real lemon juice according to the natural aroma content are shown in Table 7 below. The sensory test on lemon juice was carried out on 20 sensory test personnel (10 men and women each) who had been in the food-related field for more than 3 years. Value, and the higher the measured value, the better.

Table 7. Sensory test according to the natural aroma content of lemon juice substitute of the present invention.

division Aroma Sour taste Similarity General Symbol Natural Lemon 100 100 100 100 Example 1 63 76 52 90 Example 2 87 90 84 93 Example 3 121 98 108 113 Example 4 90 85 89 87

As shown in Table 7 above, when the natural aroma content of Example 2 is added to 0.3%, fragrance 87, sour taste 90, similarity 84, and general symbol degree 93, and when 0.6% of Example 3 is added, fragrance 121, sour 98 , The degree of similarity 108 and the degree of general symbol 113 are shown, and the taste 90, the sour taste 85, the degree of similarity 89, and the degree of general symbol 87 when 1.0% of Example 3 is added are shown. Therefore, the high aroma content does not improve the odor, sourness, similarity and the general symbol, it can be seen that when using an appropriate amount of 0.3 ~ 0.6% of the aroma fragrance exhibits a similar or better sensory effect than the direct exposure liquid. That is, when adding the aroma as much as the scent component of natural lemon juice can be confirmed that the overall symbol is similar or rather superior to the juice of lemon juice directly in terms of.

As described above, the lemon juice manufacturing method of the present invention has been briefly described, but those skilled in the art will be able to vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that modifications and changes can be made.

As can be seen from the results of the above Examples and Test Examples (Sensory Test), the present invention compared to the commercial products that sell a small portion of the lemon concentrate, the present invention is a lemon juice that reproduces almost the same standard and content of ingredients similar to natural lemon juice to provide. In addition, it can be easily stored at a cheaper price than commercial products, and it is highly applicable to the industry by reproducing lemon juice's unique scent, sourness and nutritional properties of lemon.

Figure 1 shows an example of the lemon juice manufacturing step for the production of lemon juice of the present invention.

Claims (8)

Analyzing the proteins, fats, carbohydrates, soluble solids, acidity and moisture constituting lemon juice from natural lemons; Calculating the pH, acidity, sugar content, vitamin C and sugar content of the lemon based on these natural lemon components; Diluting the concentrated lemon concentrate by juice of the natural lemon and adjusting to at least one selected from citric acid, malic acid, tartaric acid, succinic acid is added to the acid concentration and lemon flavor natural aroma used with ascorbic acid to the lemon concentration calculated Lemon juice pH of 3.0 to 3.5, acidity of 5 to 7%, sugar content of 1 to 3%, vitamin C of 40 to 60 mg, sugar concentration of 7.0 to 8.0 °, characterized in that using a lemon concentrate Method of producing lemon juice. delete delete delete delete delete delete delete

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