KR101424884B1 - Method for preparing of apple juice and apple snack preventing browning and increasing sugar content - Google Patents

Abstract

The present invention relates to a process for preparing apple juice, apple puree and apple chips with improved browning and increased sugar content, and more particularly, to an apple juice concentrate having a sugar content of not less than 50 Brix when preparing apple processed food, The present invention provides a high-quality apple juice, apple puree and apple chips of 100% pure water which can effectively prevent browning without increasing the sugar content and can increase the sugar content and has an excellent taste and flavor of apples .

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apple juice and an apple snack for browning and increasing sugar content,

The present invention relates to a process for preparing apple juice, apple puree and apple chips with improved browning and increased sugar content. More particularly, the present invention relates to an apple juice concentrate having a sugar content of at least 50 Brix to prevent browning The present invention relates to a method for producing apple juice, apple puree and apple chips which can produce high quality apple processed food in conformity with dignity such as sweetness and sugar content.

Nowadays consumers are taking safety of food very seriously, and the importance of this will increase.

Apples contain 85-90% moisture, 1% pectin and fiber, 0.5% malic acid and a small amount of ash and protein. In addition, 100g of fruit pulp contains 60g of vitamin A, 0.01mg of vitamin B1, 3 ~ 8mg of vitamin C, and contains glutamic acid which is effective for hypertension and diabetes. Apples containing such abundant nutrients have short shelf life and short shelf life. In order to overcome this problem, it is necessary to develop a large amount of apples as a processed food at harvest time.

Until now, jam, juice, and apple stocks have been typical apples. Among them, apple juice has been known to be effective for anorexia and fatigue recovery.

Apple juice is used to make fruit juice by crushing and squeezing it after harvesting apples, or adding vitamin C, potassium metabisulfite or the like to make juice not to discolor, and adding sugar, glucose, spices, And then adjusted to an appropriate sugar content.

As a conventional method for producing apple juice, there is known a method for preparing apple juice in which apple juice is preheated, cooled, and sterilized to prevent browning. Potassium metabisulfite, vitamin C, And methods for preventing change are known.

However, in the conventional methods for preparing apple juice, a separate additive is used to prevent browning of the apple, and additives such as sugar, glucose, spices and pigment are used to increase the sugar content of the apple juice. There was a disadvantage that the fresh flavor and taste of the product were insufficient. In addition, there is a limit to the production of apple juice of high quality having a uniform sugar content by varying sugar content depending on the harvesting time of apples.

Korean Patent Laid-Open No. 10-2009-0080595 Korean Patent No. 10-0769207

In order to solve the problems of the prior art as described above, it is an object of the present invention to provide an apple juice, an apple puree and an apple juice which can prevent browning efficiently without using any additives for preventing browning or sugar content, And a method for producing the same.

It is another object of the present invention to provide a method for producing apple juice, apple puree and apple chips of 100% pure water having a fresh taste and flavor unique to apples without using any other additives at all.

Another object of the present invention is to provide an apple juice, an apple puree, and a method for manufacturing an apple chip, which can produce an apple processed food having excellent sugar content regardless of the harvest time of apples by using an apple concentrate which can be stored for a long time.

To achieve the above object, the present invention provides a method for producing an apple concentrate, comprising the steps of: S1) preparing an apple concentrate having a sugar content of 50 Brix or more; S2) Washing, peeling and quenching the apple, and then adding and concentrating the apple concentrate concentrated to above 50Brix to prevent browning; S3) adding the apple concentrate concentrated to 50 Brix or more after the crushed apple is squeezed to adjust the sugar content; And S4) sterilizing the apple juice having the controlled sugar content.

In step (S2), the apple concentrate may be contained in an amount of 0.1 to 10% by weight based on the weight of the apple.

In step 3) of the method for manufacturing apple juice, the apple concentrate preferably contains the juice of the apple juice such that the sugar content of the apple juice is 11.5 to 13.5 Brix.

In addition, the method for producing apple juice may further include a step of packaging and storing at low temperature after the sterilization step of S4).

The present invention also relates to a method for producing an apple concentrate, comprising the steps of: S1) preparing an apple concentrate having a sugar content of 50 Brix or more; S2) Washing, peeling and quenching the apple, and then adding and concentrating the apple concentrate concentrated to above 50Brix to prevent browning; And S3) harvesting the crushed apple, further grinding the remaining apple residue, and further grinding the apple residue, and then concentrating the concentrated apple juice to a concentration of 50 Brix or more to control the sugar content and the moisture content.

It is preferable that the apple concentrate in the step (S3) of the method of manufacturing the apple puree is such that the sugar content of the apple puree is 12 to 14 Brix.

The present invention also relates to a method for producing an apple concentrate, comprising the steps of: S1) preparing an apple concentrate having a sugar content of 50 Brix or more; S2) washing, peeling, and nucleating the apple, cutting the apple pulp to a thickness of 2 to 3 mm; S3) coating the cut apple fruit with the apple concentrate concentrated to 50 Brix or more as described above; And S4) drying the apple pulp coated with the apple concentrate at 60 DEG C for 18 to 24 hours.

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The coating of the apple concentrate in the step (S3) of the above-mentioned method of manufacturing the apple chips can be carried out by applying the apple concentrate to the surface of the apple pulp, spraying the apple concentrate onto the surface of the apple pulp, or dipping the apple pulp in the apple concentrate Lt; / RTI >

According to the present invention, it is possible to effectively prevent browning without using any additives for preventing browning or to increase the sugar content, and to increase the sugar content, so that a high-quality apple with a pure taste of 100% Processed foods can be produced. In addition, the present invention can produce apple juice, apple puree and apple chips having excellent sugar content regardless of the harvest time of apples by using apple concentrate which can be stored for a long time.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have made efforts to develop an apple processed food having excellent sugar content which can prevent browning of apples without using any other additive in order to differentiate it from many juice drinks currently marketed, It has been confirmed that 100% natural high quality apple juice, apple puree and apple chips can be prepared by using apple concentrate concentrated to a certain degree or higher in the preparation of the present invention.

The present invention relates to a process for producing an apple concentrate having a sugar content of 50 Brix or more and then adding the apple concentrate to an apple juice, an apple puree and an apple chip manufacturing method to produce a natural 100% Can be prepared.

Hereinafter, the method for producing apple juice, apple puree and apple chips of the present invention will be described in detail.

The apple juice, apple puree and apple chips described in the present invention and the apple concentrate added to the apple juice, apple puree and apple chips can be used not only in general apple of all kinds but also in particular, It is better for preventing the browning of the objective apple of the present invention and maintaining the sugar more than a certain amount while using a small amount.

Apple juice manufacturing

The apple concentrate used in the production of apple juice can be prepared by harvesting, washing, peeling and peeling, and milling, crushing, juicing and concentrating apples.

The production process of the apple concentrate will be described in more detail as follows. First, the apples are harvested, then the immature and perishable parts are removed and washed with water. The washed apple is peeled and denatured, and then crushed using a conventional crusher. At this time, the peeling and the nucleus may be carried out after the crushing, but in order to produce a higher quality apple juice, it is preferable to crush the washed apple after peeling and nucleating. The crushed apple is squeezed and juiced. The resulting juice is filtered according to a conventional method, and then concentrated to a sugar content of 50 Brix or more using a concentrator. Preferably, the sugar concentrate of the apple concentrate is concentrated to have a Brix of 45 to 65 Brix. The apple concentrate prepared as described above has excellent storability and can be stored for a long time.

The apple concentrate prepared as described above is used in the crushing and controlling of the sugar content of the apple juice to prevent the browning of the apple juice and to control the sugar content so as to maintain the sugar content to a predetermined level or higher.

The apple juice of the present invention can be prepared according to a conventional method known in the art. Specifically, the apples are harvested, then the immature seeds and decay are removed and washed with water. The washed apple is then subjected to a peeling and a nucleus process, and then the apple concentrate prepared in the above manner is added to an apple concentrate having a sugar content of 50 Brix or more. At this time, a conventional crusher can be used for crushing.

Generally, during the process of manufacturing conventional apple juice, the apple juice and the juice are oxidized and easily browsed at the time of disintegration. In the past, vitamin C, citric acid and the like were added to prevent browning of apples. However, in the present invention, in order to prepare 100% natural apple juice without using any additives, a certain amount of apple concentrate was added to the apple during the crushing process to effectively prevent browning of the apple.

The apple concentrate is preferably added in an amount of 0.1 to 10% by weight, more preferably 1 to 5% by weight, and most preferably 1 to 2% by weight based on the weight of the apple. When the content is less than 0.1% by weight, the browning promotion can be accelerated. When the content is more than 10% by weight, browning can be prevented, but it is not preferable from the viewpoint of operational cost saving.

The thus-crushed apple is squeezed by a conventional method, and the juice is filtered.

The apple juice thus obtained is added with an apple concentrate concentrated to a sugar level of 50 Brix or more to maintain the sugar content above a certain level. Preferably, the apple concentrate is added such that the sugar content of the apple juice is 11.5 to 13.5 Brix, more preferably 12 to 13 Brix. At this time, the content of the apple concentrate can be appropriately adjusted depending on the sugar content of the desired apple juice.

That is, in the present invention, by controlling the sugar content by adding an apple concentrate when preparing apple juice, it is possible to produce apple juice having high sugar content without using sugar (glucose or glucose), spice, pigment or the like added for controlling sugar content.

The thus prepared apple juice of the present invention can be then commercialized by sterilizing, packaging and storing at low temperature according to a conventional method.

The sugar content of the apple juice produced according to the present invention is preferably 11.5 to 13.5 Brix, preferably 12 to 13 Brix.

Manufacture of apple puree

The apple puree of the present invention may be prepared by a conventional method known in the art, namely, harvesting, washing, peeling and quenching, cutting, blanching, crushing and cooling of apples, And then further grinding the remaining apple remnant in the process of preparing the apple. In particular, the apple puree of the present invention is characterized in that an apple concentrate having a sugar content of 50 Brix or more, which is prepared as described above, is added to control the sugar content.

As an example of the manufacturing process of apple puree, a method of using apple residue left after juice production in the process of producing apple juice will be described in detail as follows. First, the same procedure as in the above-described process for producing apple juice is carried out to collect juice and remaining apple remnants. As described in the process of manufacturing the apple juice, the apple juice concentrate is added to the concentrated apple juice concentrate of 50 Brix or more to prevent browning of the apple during the crushing process.

As described above, the apple residue collected during the apple juice manufacturing process is further crushed, but it is preferable to grind finely to such an extent that there is no lump of apple residue and it can be swallowed without chewing. That is, in the case of the apple puree manufactured through the blanching process without using the apple residue in the process of manufacturing the apple puree as described above, the apple flesh is softened by blooming in boiling water, and the apple In the case of puree, it is not necessary to carry out a separate blanching process, so it is better to crush the juice and collected apple residue more finely. Also, in the case of apple puree manufactured using apple residue, it is also possible to perform the process of blanching by immersing in boiling water for several seconds to several minutes, if necessary. It will be obvious that this is not a limitation.

To the finely pulverized apple residue, the sugar content and the water content are adjusted by adding an apple concentrate having a sugar content of more than 50 Brix, prepared as in the above-described apple juice production method. At this time, the apple concentrate is preferably added so that the sugar content of the apple puree is adjusted to 12 to 14 Brix by appropriately adjusting the amount thereof.

That is, the apple puree prepared according to the present invention can be prepared by adding apple concentrate without using any additive for controlling sugar content, moisture and browning as in the above-mentioned apple juice, It is possible to produce an apple puree.

Apple chip manufacturing

The apple chips of the present invention may be produced by a conventional method known in the art, namely harvesting, washing, peeling and quenching, cutting and drying of apples. In particular, in the production of the apple chips of the present invention, after the cutting process, the apple fruit is characterized by coating an apple concentrate having a sugar content of 50 Brix or more.

Specifically, the apples are harvested, then the immature seeds and decay are removed and washed with water. The washed apple is then peeled and cloned, and the apple pulp is cut to an appropriate thickness, preferably 2 to 3 mm in thickness.

Then, the cut apple fruit is coated with an apple concentrate having a sugar content of 50 Brix or more as prepared in the above-described method for preparing apple juice.

The coating of the apple concentrate is a process for preventing the browning of the apple and increasing the sugar content. The quality of the product can be improved by using the apple concentrate without using any additive for increasing the sugar content.

It is preferable to coat the apple concentrate by adjusting the amount thereof. The coating method may be carried out by coating or spraying the apple concentrate on the surface of apple fruit, or by dipping the apple fruit in an apple concentrate It is possible.

After the apple concentrate is coated, it is better to dry it immediately to form a crunchy texture, and the drying is preferably performed at 50 to 70 ° C for 18 to 24 hours.

As described above, a method for producing apple processed foods of the present invention, in which browning of apples is prevented by using an apple concentrate obtained from pure apple, and sugar content of the finally obtained apple processed food (apple juice, apple puree and apple chips) According to the present invention, it is possible to produce high-quality apple processed food manufactured only with 100% apple because no additional additive is used to increase sugar content or prevent browning, and it is possible to make long-term storage of apple concentrate, It is possible to produce an apple processed food having excellent sugar content without receiving it. In addition, by using only pure apple as a material, the taste and flavor of apple processed food is superior, and it is possible to provide apple processed food which can protect the health of the people and can be trusted by consumers.

Hereinafter, the present invention will be described in more detail with reference to examples. These embodiments are for purposes of illustration only and are not intended to limit the scope of protection of the present invention.

Example 1. Preparation of apple juice

The matured seeds of Jeonok cultivar were picked, washed and then peeled and cloned. 1,000 Kg of the thus-prepared apple was crushed, juiced and filtered, and then concentrated under reduced pressure to 60 Brix at 60 C using a concentrator to prepare 165 Kg of an apple concentrate.

The matured seeds of Jeonok cultivar were picked, washed and then peeled and cloned. 20 kg of the above-prepared apple concentrate of 50 Brix was added to 1,000 kg of the thus-prepared raw apple, and crushed using a crusher. Then, the crushed apple was squeezed, juiced and filtered, and 13 kg of 50 Brix apple concentrate was added so that the sugar content of the apple juice became 12 Brix. The apple juice with the controlled sugar content was sterilized at 95 캜 for 20 seconds to prepare apple juice.

Example 2. Preparation of apple juice

Example 1 was carried out in the same manner as in Example 1 except for crushing while adding 10 kg of an apple concentrate of 60 Brix at the time of crushing in Example 1.

Example 3. Preparation of apple juice

Example 1 was carried out in the same manner as in Example 1, except that 30 kg of an apple concentrate of 50 Brix was added while being crushed in the above Example 1, and then crushed.

Example 4. Preparation of apple juice

The same procedure as in Example 1 was carried out except that 6.6 kg of apple concentrate of 60 Brix was added to control sugar content in Example 1 to control sugar content.

Example 5. Preparation of apple puree

The apple remnants remained after crushing in Example 1 were further pulverized using a crusher to 300mesh so that no lumps remained at all. 10 kg of 50 Brix apple concentrate prepared in Example 1 was added to 400 kg of the crushed apple garbage to prepare an apple puree by controlling the sugar content so that the sugar content of the apple puree was 12 Brix.

Example 6. Preparation of apple puree

The matured seeds of Jeonok cultivar were picked, washed and then peeled and cloned. 1,000 kg of the thus-prepared raw apple was cut, 20 kg of the 50 Brix apple concentrate prepared in Example 1 was added thereto, and the mixture was immersed in boiling water for 60 seconds, blended, crushed using a crusher, 14Brix apple puree was prepared.

Example 7. Preparation of apple chips

The matured seeds of Jeonok cultivar were picked, washed and then peeled and cloned. The thus-prepared raw apple was cut to a thickness of 2 mm, and 10 kg of the apple concentrate of 50 Brix prepared in Example 1 was sprayed onto 100 kg of the cut apple fruit. Then, the apple pulp coated with the apple concentrate was dried at 60 ° C for 18 hours to prepare apple chips.

Comparative Example 1. Preparation of apple juice

In the same manner as in Example 1, except that 0.1 kg of vitamin C was added at the time of crushing in order to prevent browning and sugar content was adjusted to adjust sugar content.

Comparative Example 2. Preparation of apple puree

The procedure of Example 5 was repeated except that the apple concentrate was not added in Example 5.

Comparative Example 3. Preparation of apple chips

The same procedure as in Example 7 was carried out except that the apple concentrate was not added in Example 7.

Experimental Example 1. Inhibitory effect of apple concentrate on browning

Using the apple juice prepared in Examples 1 to 4 and Comparative Example 1, the effect of inhibiting the change of browning was examined.

That is, the apple juice prepared in Examples 1 to 3 and Comparative Example 1 was allowed to stand at 25 ° C for 24 hours, and centrifuged at 15,000 rpm for 10 minutes. The degree of browning of the supernatant was measured with a spectrophotometer (UV 1601, Japan), absorbance change at 380 nm was measured, and the ratio of the absorbance of the control group to the sample was calculated to calculate the rate of change of the gel in each experimental group. As a control group, apple juice prepared without using the apple concentrate in Example 1 was used.

division Browning additives Absorbance % Change in percentage (%) Example 1 50Brix apple concentrate 20㎏ 0.114 21 Example 2 60Brix apple concentrate 10㎏ 0.124 23 Example 3 50Brix apple concentrate 30㎏ 0.135 25 Comparative Example 1 Vitamin C (0.1) ㎏ 0.173 32 Control group - 0.542 100

As shown in Table 1, the apple juices of Examples 1 to 3, which were prepared to prevent browning by adding apple concentrate of 50 Brix or more according to the present invention, showed a marked decrease in the rate of change of browning compared to the control without apple concentrate I could. It was also confirmed that the reduction efficiency of the browning rate was superior to that of the apple juice prepared by adding vitamin C (Comparative Example 1) in order to prevent browning.

From these results, it was confirmed that when the apple concentrate concentrated to 50 Brix or more was added to prevent browning according to the present invention, the excellent effect of preventing browning could be obtained by using the components obtained from pure apples.

Experimental Example 2. Sensory Test

Using the apple juice, apple puree, and apple chips prepared in Examples 1, 5 and 7 and Comparative Examples 1 to 3, sensory evaluation was performed on taste, flavor, sugariness, color (browning change) and overall preference. The sensory test was performed on 20 well - trained sensory test agents using the 5 - point scale method. At this time, the evaluation was made in the order of 5 points, 4 points, 3 points, 2 points and 1 point from the order of taste, flavor, and sugar content. Therefore, the higher the overall ranking, the higher the preference. The results are shown in Table 2 below.

division Example 1
(Apple juice) Example 5
(Apple puree) Example 7
(Apple chips) Comparative Example 1
(Apple juice) Comparative Example 2
(Apple puree) Comparative Example 3
(Apple chips) flavor 5 4.5 4.5 4 4 4.5 Flavor 4 4.5 4 4 4 4 Sugar content 5 5 5 4 3 4.5 Color 5 5 5 3.5 4 4 Overall preference 5 4.75 4.6 3.8 3.7 4.2

As shown in Table 2, in Examples 1, 5, and 7, which were prepared so as to prevent browning by adding an apple concentrate whose sugar content was adjusted to 50 Brix in terms of taste, flavor, sugar content, color and overall taste, It was confirmed that the apple processed foods (apple juice, apple puree and apple chips) were significantly superior to those of Comparative Examples 1 to 3.

Thus, according to the present invention, it is possible to prevent the browning of apples using pure apple concentrate obtained from apples, and to control the sugar content of the finally obtained apple processed foods (apple juice, apple puree and apple chips) Since processed foods have no added additives to increase sugar content or prevent browning, it is possible to produce high quality apple processed food products made only with 100% apples, so that they can protect the health of the people, It was predicted that it would be possible to provide processed foods.

Although the present invention has been described in terms of the preferred embodiments mentioned above, it is possible to make various modifications and variations without departing from the spirit and scope of the invention. It is also to be understood that the appended claims are intended to cover such modifications and changes as fall within the scope of the invention.

Claims (7)

S1) preparing an apple concentrate having a sugar content of 50 Brix or more;
S2) Washing, peeling and quenching the apple, and then adding and concentrating the apple concentrate concentrated to above 50Brix to prevent browning;
S3) adding the apple concentrate concentrated to 50 Brix or more after the crushed apple is squeezed to adjust the sugar content; And
S4) sterilizing the apple juice with the sugar content controlled
Wherein the browning prevention and the sugar content of the apple juice are increased. The method according to claim 1,
Wherein the apple concentrate is contained in an amount of 0.1 to 10% by weight based on the weight of the apple in step S2). The method according to claim 1,
Wherein the apple concentrate in step (S3) includes apple juice having a sugar content of 11.5 to 13.5 Brix to prevent browning and increase sugar content. The method according to claim 1,
Further comprising the step of packaging and storing at low temperature after the sterilization step of step S4). S1) preparing an apple concentrate having a sugar content of 50 Brix or more;
S2) washing, peeling, and nucleating the apple, cutting the apple pulp to a thickness of 2 to 3 mm;
S3) coating the cut apple fruit with the apple concentrate concentrated to 50 Brix or more as described above; And
S4) drying the apple pulp coated with the apple concentrate at 60 ° C for 18-24 hours;
And a method for manufacturing an apple chip with increased sugar content. delete 6. The method of claim 5,
The coating of the apple concentrate in the step S3) is performed by applying the apple concentrate to the surface of the apple pulp, spraying the apple concentrate on the surface of the apple pulp, or dipping the apple pulp in the apple concentrate / RTI >