KR101212913B1 - Apple juice composition with high dietary fiber for diet and preparation method thereof - Google Patents

Abstract

The present invention is apple juice; Polydextrose; L-carnitine; And it provides an apple juice composition for diet containing apple puree. According to the present invention can provide apple juice with excellent sensory properties, dietary fiber-rich diet functionality, particularly suitable for children's taste and provides a diet apple juice composition that can suppress the growth period obesity.

Description

Dietary apple juice composition rich in dietary fiber and its preparation method {APPLE JUICE COMPOSITION WITH HIGH DIETARY FIBER FOR DIET AND PREPARATION METHOD THEREOF}

The present invention relates to a diet apple juice composition and a manufacturing method thereof in more detail, it is possible to provide an apple juice excellent in dietary functionality with a rich dietary fiber while having excellent sensory properties, and particularly suitable for children's taste It relates to a diet apple juice and a method for manufacturing the same that can suppress growth obesity.

With the rapid progress of liberalization of international trade, the world is now moving into an endlessly competitive market without tariff barriers. Against this backdrop, Korea's agricultural products are in no way forced to find the best way to survive and develop in this market. Among the various agricultural products, the fruit sector is facing a big blow due to the decrease in domestic consumption due to the massive import of foreign fruits, and the apple industry is also reaching a difficult time.

Apple production in Korea is expected to increase to 43.5 million tons as of 2007, and most of it is consumed as raw fruit. On the other hand, the domestic apple processing rate is less than 4%, and it is difficult to adequately cope with price plunges when overproduction. Low-priced processed products using apples of low quality cannot increase the purchasing power of consumers.

Currently, the various kinds of apple juice products sold in Korea are not only poor in fresh apple juice, but the nutrition of apples is not properly preserved, and the products that have low sensual characteristics such as aroma, taste, and color of apple juice are mainstream. In addition, these products are faced by consumers for a variety of reasons, such as lack of dietary fiber, which is not suitable for diet. Therefore, the development of a variety of mass-consumption high-quality apple processed products that are in line with consumers' well-being consciousness is urgently needed.

The present invention has been made to solve the problems of the prior art as described above, the object is to provide an apple juice excellent in dietary functionality is rich in dietary fiber while excellent sensory characteristics, especially children's preferences The present invention provides a diet for apple juice composition and a method for producing the same, which are suitable for suppressing growth stage obesity.

The technical problem of the present invention as described above is achieved by the following means.

(1) apple juice; Polydextrose; L-carnitine; And apple juice composition for diet containing apple puree

(2) The method according to claim 1,

Poly dextrose diet apple juice composition, characterized in that added 1.5 to 2.5% by weight.

(3) The method according to claim 1,

L-carnitine diet apple juice composition, characterized in that added 0.02 to 0.03% by weight.

(4) The method according to 1,

Apple puree is a diet apple juice composition, characterized in that added 5 to 20% by weight.

(5) A method for producing diet apple juice, comprising adding polydextrose, L-carnitine, and apple puree to the apple juice.

(6) the method of paragraph 5,

Method for producing a diet apple juice, characterized in that 1.5 to 2.5% by weight of polydextrose, 0.02 to 0.03% by weight of L-carnitine, 5 to 20% by weight of apple puree.

According to the present invention, it is possible to provide an apple juice composition having excellent sensory characteristics and rich in dietary fiber, which is excellent in dietary functionality, and is particularly suitable for children's tastes and can suppress growth obesity. Can be.

1 is a manufacturing process of the diet turbid apple juice according to the present invention.
2 is a sensory evaluation result (symbolity test) for determining the appropriate sugar content of apple juice according to the present invention.
3 is a sensory evaluation result (symbol test) of apple juice for each dietary fiber material according to the present invention.
Figure 4 is a sensory evaluation result (symbol test) of the apple juice for each polydextrose content according to the present invention.
5 is a sensory evaluation result (symbol test) of apple juice by apple puree content according to the present invention.

The present invention is apple juice; Polydextrose; L-carnitine; And it provides a diet apple juice composition containing apple puree.

Hereinafter, the content of the present invention will be described in detail.

Known juicers may be used to obtain apple juice, and ascorbic acid (vitamin C) may be added in the juice process to prevent browning of apples. At this time, in order to completely prevent browning, the concentration of the final ascorbic acid in the juice solution is preferably adjusted to 0.1 to 0.3%, more preferably 0.2%.

Juices obtained by juice of apples contain a large amount of dietary fiber, by adding a certain amount of the juice to the juice obtained during the process of maximizing the content of dietary fiber, especially insoluble dietary fiber, bowel effect, diet effect Can provide apple juice for diet that can have at the same time. Juicing gourd is preferable when considering the texture of the juice, the content of 8 to 12% by weight, preferably in the range of 10% by weight was confirmed that the best in terms of overall preference.

In order to improve the texture and flavor of apple juice, the juice containing the juice is treated with an enzyme. At this time, the enzyme that can be used in the present invention is preferably a complex enzyme consisting of cellulase and pectinase. Although the throughput of these enzymes is not specifically limited, It is preferable to process in 0.01-10 weight% with respect to 100 weight% of juice liquid, respectively. As reaction conditions for the enzyme treatment, the reaction is preferably carried out at 50 ° C. at 90 ° C. for 30 minutes to 2 hours in terms of improving the texture and flavor.

The enzyme-treated juice is subjected to a homogenization process using a high pressure homogenizer. At this time, the homogenization process is preferably carried out at 60 to 70 ℃, using a known homogenizer to perform a layer separation of the juice when performing the homogenization pressure 2 to 5 times at a high pressure of about 3,000 to 10,000 psi It can be minimized.

In the apple juice composition according to the present invention, polydextrose is added as an optimal material that can enhance the quality characteristics of apple juice because it has no sensory taste while enhancing the content of dietary fiber, and increases the apple flavor strength and bitter taste. do. The polydextrose is added 1.5 to 2.5% by weight, preferably 2.0% by weight, and when added to less than 1.5% by weight, the effect of increasing the dietary fiber content and the strength of the apple aroma is not significant. There is a risk of impairing the sensory quality of the juice.

L-carnitine is added to the apple juice composition of the present invention to play a role in body lipolysis to enhance diet functionality with the polydextrose. The amount of L-carnitine added is 0.02 to 0.03% by weight, preferably about 0.003% by weight, and if it is added below 0.02% by weight, the effect of calorie reduction and body fat decomposition is not significant, so the meaning of addition is small, and 0.03% by weight. When exceeding%, it is hard to avoid the fall of a sensory characteristic, and it is good to add in the said range.

In addition, the apple juice composition of the present invention needs to prevent the deterioration of texture due to juice dilution, and for this purpose, it is preferable to add 0.01 to 0.05% by weight of guar gum or / and agar, which is a water-soluble dietary fiber material. At the same time, it is preferable to add 0.0001 to 0.0003% by weight of vitamins A and E, which are likely to be insufficient.

The apple juice of the present invention is a rather thin product rather than a jelly type beverage, and is preferably made of a product that can satisfy children's taste in taste and aroma. To this end, in the present invention, it is particularly preferable to add apple puree to the present apple juice composition. At this time, the amount of apple puree is 5 to 20% by weight, preferably about 10% by weight, and when it is added at less than 5% by weight, the effect of improving taste and aroma is insignificant. There is a problem that it is difficult to exert physical properties as a juice.

The apple puree added to the apple juice composition of the present invention is more preferably included in the form of a lactic acid bacteria fermentation product of a mixture of apple puree and skim milk powder. Preferably the blending ratio of the apple puree and skim milk powder is added in a weight ratio of 20:80 to 80:20, more preferably 50:50. The lactic acid bacteria fermented product is homogenized after blending apple puree and skim milk powder and sterilized at 60 to 80 ℃ mixed lactic acid bacteria, preferably Bifidobacterium longugum, Lactobacillus ashdophyllus, Lactobacillus ramnosus, BP Add 0.01 to 0.1% by weight of mixed lactic acid bacteria, in which the same amount of Dobacterium breve and Streptococcus pessium were added, and fermented sufficiently at 30 to 36 ° C. The complex lactic acid bacteria preparation consisting of these microbial combinations can further suppress the precipitation in the juice as much as possible while further strengthening the sweetness and fresh flavor of the apple puree, thereby making it possible to obtain a relatively homogenized apple juice. At this time, the lactic acid bacteria fermented product is added 5 to 20% by weight, it is difficult to expect the effect of improving the functionalities less than 5% by weight, if the content exceeds 20% by weight rather than mask the flavor and taste of the apple juice of interest There is. The addition of lactic acid bacteria fermentation is preferred in that it can provide a high quality apple juice, especially children and the elderly can easily enjoy.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these embodiments are only for understanding the content of the present invention, but the scope of the present invention is not limited thereto.

EXAMPLES Preparation of Apple Juice

Cloudy apple juice was prepared by the procedure as shown in FIG. 1. First, the selected apples were washed two to three times with a juicer (Santos, USA) and then juiced, and then pulverized in a blender (Hamilton Beach) for 30 seconds to minimize the amount of solids and filtered through a filter cloth. In the case of juice, 4% vitamin C solution was sprayed to prevent browning, and the final vitamin C concentration of the whole juice solution was adjusted to 0.2%. After adding various dietary fiber and functional ingredients, increase the temperature of solution to about 60 ~ 70 ℃ and homogenize by vigorously stirring, sterilize at 85 ℃ for 1 minute, and then hot-fill the sterilized glass bottle at 4 ℃ Refrigerated.

In order to manufacture dietary apple juice containing dietary fiber, three juice types with high quality characteristics and high possibility of commercialization were prepared. The apples used in this example were Fuji varieties, and the juice yield was 74.8%.

Example 1 Preparation of Dietary Apple Juice

In the commercial fruit juice commercially available since the average sugar around 12 ° Bx in this embodiment was prepared dietary fiber added apple juice having a similar sugar content. Evaluation results for determining the appropriate sugar content through sensory evaluation and physicochemical analysis are shown in Table 1 and FIG.

Physicochemical Characteristics of Apple Juice by Sugars Analysis item 14 ° Bx 12 ° Bx 10 ° Bx 8 ° Bx Sugar (° Bx) 14.0 12.0 10.0 8.0 pH 3.77 3.79 3.80 3.81 Acidity (%) 0.52 0.44 0.37 0.29 Per serving 27.14 27.51 27.39 27.55 L (whiteness) 62.39 64.48 68.89 72.56 a (red) 0.22 -0.36 -0.66 -0.95 b (yellow) 43.87 40.80 35.03 29.12

The pH of each apple juice ranged from 3.77 to 3.81, and the acidity ranged from 0.29 to 0.52%. The dilution showed lower pH and higher acidity as the sugar content decreased. Sugar / acid ratios ranged from 27.14 to 27.55. In the case of chromaticity, as the dilution increased, the whiteness tended to increase and brighten, and the redness and yellowness tended to decrease.

As can be seen in FIG. 2, the 10 ° Bx and 8 ° Bx treatments had low overall scores of 5.9 and 4.8 points, respectively, and the 14 ° Bx and 12 ° Bx treatments had a total score of 6.4 and 6.7 points, respectively. High. The highest score of 12 ° Bx treatment was determined by the appropriate sugar content of apple juice.

Then, the appropriate dietary fiber material was determined by adding polydextrose, pectin, konjac, agar, and guar gum to determine proper dietary fiber. The dietary fiber content of various dietary fiber drinks was about 1 ~ 3%. Here, the purpose is to prepare a juice of a very low viscosity form, so that the content of each fiber content to increase the content of dietary fiber while maintaining a low viscosity form without gelation of the juice as shown in Table 2 It was decided to select the appropriate material. Physicochemical properties and sensory evaluation results of juices for each dietary fiber addition are shown in Tables 2, 3 and 3, respectively.

Physicochemical Properties of Dietary Fiber Added with Apple Juice Analysis item Polydextrose
2 wt% pectin
1 wt% Konjac
0.1 wt% Agar
0.1 wt% Guar gum
0.05 wt% Sugar (° Bx) 12.0 12.0 12.0 12.0 12.0 pH 3.68 3.65 3.77 3.81 3.76 Acidity (%) 0.36 0.47 0.42 0.43 0.42 Per serving 33.14 25.30 28.87 28.03 28.66 L (whiteness) 67.94 61.91 64.74 59.68 65.00 a (red) -0.81 1.58 -0.49 -1.26 -0.52 b (yellow) 36.98 43.25 41.97 41.37 40.78

After the sugar content was constantly adjusted to 12 ° Bx and analyzed by containing the appropriate amount of dietary fiber, the pH ranged from 3.65 to 3.81, and the acidity ranged from 0.36 to 0.47%. The sugar / acid ratio ranged from 25.30 to 33.14, showing the highest sugar / acid ratio when polydextrose was added. In the case of chromaticity, there was no constant correlation, the highest whiteness was added with polydextrose, and the highest yellowness was added with pectin.

Sensory Evaluation Results for Determination of Proper Dietary Fiber Material (Strength Test) Analysis item Polydextrose
2 wt% pectin
1 wt% Konjac
0.1 wt% Agar
0.1 wt% Guar gum
0.05 wt% Apple flavor 5.8 5.0 5.5 5.3 4.7 bitter 2.4 5.2 3.5 2.8 2.9

As can be seen in Table 3, the strength of the apple flavor was highest in the polydextrose added group, and the bitterness was found to be the weakest in the polydextrose added group (2.4 points).

The color and taste were highest in polydextrose added group with 7.2 points and 6.7 points, respectively, and in the other items, sensory score of agar added group was highest. As can be seen in FIG. 3, the sensory properties of the pectin added groups were generally low, and the score difference was not large in the other material added groups. As a result, it was confirmed that the polydextrose added group which can increase the content of dietary fiber and has the least taste is the best material to increase the quality characteristics of apple juice.

Afterwards, 1%, 2%, and 3% polydextrose was added to determine the proper content of polydextrose determined by the appropriate dietary fiber material, and the physicochemical analysis and sensory properties were investigated. Marked on.

Physicochemical Characteristics of Apple Juice by Dietary Fiber Analysis item Polydextrose
1 wt% Polydextrose
2 wt% Polydextrose
3 wt% Sugar (° Bx) 12.0 12.0 12.0 pH 3.74 3.75 3.77 Acidity (%) 0.40 0.37 0.35 Per serving 30.19 32.33 34.78 L (whiteness) 66.17 67.74 69.43 a (red) -0.41 -0.59 -0.78 b (yellow) 39.37 37.70 35.52

After adjusting the sugar content to 12 ° Bx, the content of polydextrose was 1%, 2%, and 3% by weight, respectively, and the pH was 3.74 ~ 3.77, the acidity was 0.35 ~ 0.40%, and the sugar / acid ratio was 30.19 ~ 34.78. The range is shown. Whiteness increased slightly with increasing polydextrose content, and redness and yellowness tended to decrease slightly.

Sensory Evaluation Results for Determination of Proper Dietary Fiber Content (Strength Test) Analysis item Polydextrose 1% Polydextrose 2% Polydextrose 3% Apple flavor 6.3 5 4.6 bitter 3.9 3.2 3.5

The strength of apple flavor was highest at 6.3 points in 1% polydextrose and the lowest at 3.2 points in 2% polydextrose.

In all items including overall preference, the score of 1% polydextrose added group was the highest, and the score of 3% added polydextrose showed the lowest score overall. Among the flavors, the polydextrose 3% added group was the lowest with 5.7 points, but the 1% and 2% added groups showed a slight difference with 7.0 points and 6.7 points, respectively. In conclusion, the polydextrose 2% addition group, which was slightly lower in preference than the 1% polydextrose addition group, was considered as the proper dietary fiber content treatment.

Example 2 Preparation of Dietary Apple Juice

In this embodiment, a different concept from the normal juice form of 12 ° Bx to reduce the calories to increase the efficiency of the diet and to add a water-soluble dietary fiber and other functional ingredients to produce a new concept of high functional juices.

The sugar content was adjusted to 6 ° Bx and the sugar content was very low, and then 2% by weight of polydextrose, the optimal content of the dietary fiber determined in Example 1, was added and guar, a water-soluble dietary fiber material, was used to prevent the deterioration of texture due to juice dilution. The gum was added 0.05% by weight. Vitamin A and E were added in 0.0001% by weight and 0.002% by weight, respectively, and vitamin C was sprayed to a final concentration of 0.2% to prevent browning during juice extraction. Meanwhile, L-carnitine, which has recently been in the spotlight as a body fat-degrading substance, was added 0.03% by weight, and the physicochemical characteristics of the juice thus prepared are shown in Table 6 below.

Physicochemical Properties of Juice Added Water-Soluble Fiber and Various Functional Ingredients Analysis item result Sugar (° Bx) 6.0 pH 3.60 Acidity (%) 0.22 Per serving 27.01 L (whiteness) 78.94 a (red) -1.22 b (yellow) 23.21

As shown in Table 6, the sugar content was adjusted to 6 ° Bx, pH was 3.60 acidity, 0.22% sugar / acid ratio was 27.01, and the dilution showed very high whiteness and relatively low redness and yellowness. . The sensory characteristics showed a low sugar content, but it was found to be a safe side.

Example 3 Preparation of Dietary Apple Juice

The purpose of this invention was to prepare a juice of slightly higher viscosity with apple puree in the middle of water-soluble fiber and other functional ingredients. The product form of the present embodiment is a slightly thinner product than the jelly type beverages on the market, and was judged as a product that can satisfy children's taste in particular.

In order to determine the proper puree content, apple puree was added at a weight ratio of 0%, 5%, 10%, and 20%, respectively, and the sugar content was adjusted to 12 ° Bx. Polydextrose was added by 2 wt% and L-carnitine was added by adding 0.03 wt%. Table 7 shows the physicochemical properties and the sensory evaluation results in FIG. 5.

Physicochemical Properties of Puree of Apple Juice Analysis item Puree 0% Puree 5% Puree 10% Puree 20% Sugar (° Bx) 12.0 12.0 12.0 12.0 pH 3.64 3.66 3.68 3.69 Acidity (%) 0.43 0.45 0.44 0.44 Per serving 27.90 26.95 27.29 27.37 L (whiteness) 67.94 66.87 66.80 66.62 a (red) -0.20 -0.26 -0.36 -0.40 b (yellow) 39.55 40.14 39.54 39.34

In Table 7, the pH ranges from 3.64 to 3.69, the acidity is from 0.43 to 0.45%, and the sugar / acid ratio is in the range of 26.95 to 27.90, respectively.

As can be seen in Figure 5 the pure preference of the puree 5 wt% and 10 wt% addition was the highest at 6.8 points, respectively, the color and taste was the highest score of 7.2 and 7.1 points in the pure 10 wt% addition respectively. Indicated. The texture in the mouth was also highest with the puree 10 wt. Finally, the puree addition was concluded that it is most suitable to contain 10% by weight relative to the apple juice weight. Then, the physicochemical characteristics of apple juice prepared by adding 0.1% by weight of guar gum and agar, respectively, of water-soluble dietary fiber materials to slightly increase the viscosity of the juice, are shown in Table 8 below.

Physicochemical Properties of Highly Viscous Puree Apple Juice Analysis item result Sugar (° Bx) 12.0 pH 3.65 Acidity (%) 0.45 Per serving 26.83 L (whiteness) 67.51 a (red) -0.25 b (yellow) 37.97

According to Table 8, the sugar content of 12 ° Bx, pH of 3.65 acidity of 0.45%, sugar / acid ratio of 26.83, whiteness of 67.51, redness of -0.25, yellowness of 37.97 and slightly viscous juice form The sensory characteristics were also shown to be excellent palatability, judging that the product can be very high juice products.

Table 9 summarizes the amounts of water-soluble dietary fiber and other functional ingredients of the three types of diet apple juice prepared in Examples 1 to 3 and domestic and overseas dietary fiber-containing beverage products.

Main ingredient content (%) of Examples and Comparative products Ingredients Example 1 Example 2 Example 3 Domestic A
product Domestic B
product Japan A
product Japan B
product Poly
Dextrose 2 2 2 2.5 2.7 Diet
fiber
0.6% Diet
fiber
0.6% Guar gum - 0.05 0.1 - - - - Agar - - 0.1 - - - - Vitamin C 0.2 0.2 0.2 - 0.03 0.02 - Vitamin A 0.0001 0.0001 0.0001 - - 0.0001 - Vitamin E 0.002 0.002 0.002 - - 0.002 - L-carnitine 0.03 0.03 0.03 - - - 0.03 Apple Puree - - 10 - - - -

Example 4

Instead of apple puree of Example 3, the blending ratio of apple puree and skim milk powder was blended at a weight ratio of 50:50, homogenized, and sterilized at 60 ° C., followed by Bifidobacterium longugum, Lactobacillus ashdophilus, and lactose. Under the same conditions, except that 10% by weight of 0.05% by weight of mixed Lactobacillus mixed with Bacillus rhamnosus, Bifidobacterium breve and Streptococcus pesium were added at a temperature of 35 ° C for 24 hours. Apple juice was prepared. When the apple juice prepared according to the present embodiment was left to stand for 1 week, it was confirmed that precipitation of solids hardly occurred.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that

Claims (6)

delete delete delete delete delete A method for producing apple juice, characterized in that 1.5 to 2.5% by weight of polydextrose, 0.02 to 0.03% by weight of L-carnitine, and 5 to 20% by weight of apple puree.

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