KR101426505B1 - Vinegar beberage using jujube and fruit juice - Google Patents

Abstract

The present invention relates to a method for producing vinegar drink using jujube and juice, and a vinegar drink using jujube and juice prepared by the method, and can transmit the efficacy of vinegar and feel the taste of various fruits while softening sourness of vinegar So as to eliminate the feeling of rejection when consumed and prevent the nutrients of vinegar and all materials from being destroyed and deformed, thereby improving the reliability as a health food.
A method for producing a vinegar drink using jujube and juice according to the present invention is characterized in that a vinegar base, a jujube concentrate, a functional concentrate containing at least one juice concentrate of pomegranate, blueberry and apple, purified water, dietary fiber, liquid fructose, oligosaccharide and vitamin C The method comprising: A second step of mixing and stirring the vinegar base, the jujube concentrate, and the juice concentrate in the materials prepared through the first step; A third step of acetic acid fermenting the mixed mixture through the second step; A fourth step of aging the acetic acid fermented vinegar beverage stock solution through the third step; Adding the purified water prepared in the first step to the vinegar beverage stock solution prepared in the fourth step to adjust the pH and filtering the solid content to produce a vinegar beverage; And a sixth step of packaging the vinegar drink prepared through the fifth step.

Description

{VINEGAR BEBERAGE USING JUJUBE AND FRUIT JUICE} <br> <br> <br> Patents - stay tuned to the technology VINEGAR BEBERAGE USING JUJUBE AND FRUIT JUICE,

More particularly, the present invention relates to a vinegar drink, which can transmit vinegar efficacy and soften sourness of vinegar while allowing the user to feel the taste of various fruits, thereby eliminating the feeling of rejection, And a vinegar drink using the jujube and juice produced by the method.

Consumers in modern society have raised their interest in 'quality of life' to a high level.

With the advent of mature society, we have sought to improve mental abundance and quality of life. Well-being, which symbolizes the healthy life of the body and mind, has emerged as an important cultural pattern, meaning "healthy eating" have. As well-being becomes the focus of all attention, and as people's understanding and concern about their own health and safety grows, so-called beverage-related products are pouring in. Among these functional drinks, the drinking vinegar market has become a rapidly growing beverage blue ocean market with more than 100 billion market size within 4 ~ 5 years after the related product launch. The reason why drinking vinegar is so popular is that the awareness of "drinking vinegar = wellness drink" has spread.

Drinking vinegar market is showing rapid growth because of the well-being craze. The well-being craze has shown that people tend to prefer foods that are health-conscious.

In the past, they simply expressed preference for delicious foods, but now they are showing their preference for healthy foods. According to the trends of these customers, the sales volume of health food is increasing and the drinking vinegar market is growing.

A well-being epidemic can be said to have arisen from an increase in the number of people who are able to live a leisurely life due to the improvement of the economic level. People can think that their health is more important than anything else and enjoy life for a long time and dream of a happy and happy life.

The high demand for drinking vinegar is attributable to the well-being craze, and the demand for health food is expected to increase in the future, and the vinegar market will continue to grow.

In this new product development research plan, functional drinking vinegar products that take into account the characteristics of well-being trends are combined with various products of Bo-ju jujube, which is a special product of Boeun region, to contribute to the promotion of local specialties and local economic development It is.

Vinegar has been used as a seasoning for sour taste not only from ancient times but also as a medicine for various diseases, so it is called a 10,000-year-old potion, a miracle water. It is acknowledged to be so important that it won three Nobel Prize in Physiology for world scholars who scientifically clarified the efficacy of vinegar. It is said that vinegar was used in prescriptions of Ming Empress of China as well as the West, and there was a record that vinegar was used when Korea's health was not good.

The vinegar drink market is growing as the results of research on the efficacy of vinegar along with the well - being craze are revealed. The reason why vinegar drinks are becoming popular is that vinegar drinks = well-being beverages seem to have spread. In fact vinegar contains acetic acid, citric acid and other good organic acids. Vinegar is particularly effective in decomposing lactic acid, the cause of fatigue, and is known as a good food to relieve fatigue and regain lost vitality. It also acts to increase the body's absorption of calcium, which acts as a mental stabilizer. Another reason for the popularity of vinegar drinks in the industry is that they are relatively inexpensive compared to functional foods and can easily be mixed with various beverages and liquors such as yogurt, milk or shochu.

The domestic vinegar market has started to grow rapidly in 2005 after the company introduced the "Drinking Red Bean", a product whose vinegar drinks popular in Japan were adapted to domestic consumers' tastes. At the time of "Drinking red pepper" was first released, vinegar drink was strong in the image that it was a beauty diet drink for women in summer, but recently it has grown to be enjoyed by all classes of male and female. As the market gets bigger, the same vinegar drinks are becoming more diverse with pomegranate, bokbunja, audi, apple, persimmon.

Drinking vinegar does not provide a taste that attracts customers' taste, but because it is rich in nutrients that are beneficial to the body, customers are showing a high purchase desire. The taste of the food is also important, but customers are actively purchasing vinegar in order to improve their health.

Past consumers have put a higher weight on the taste of food than on the importance of health. They have shown a high preference for foods that stimulate the senses and provide new flavors. Nowadays, they have a high desire to purchase products that are important for their health and can promote health.

 The change in the tendency of these customers is attributed to the increase in economic income. Compared to the past, the income of individuals has increased, and a more relaxed life has become possible.

Consumers are doing various exercises to care for their health in their leisurely lives, and they also spend money. In the past, if you simply purchased delicious food, you will now have a look at the nutrients the food has and make purchases for healthy foods.

There have been many patent applications for vinegar drinks in accordance with these trends. In addition, many domestic food companies have been working on vinegar drinks [for one hundred years (Sampei Food), Miko Fruitol (CJ Cheiljedang), three kinds of drinking black vinegar (Ottogi) (Wajin Food) and Welch (Donga Mediparm), which are vivid and vivid.

However, conventional vinegar drinks have disadvantages in that the nutrients in the raw materials are destroyed and deformed due to processing techniques, resulting in weak efficacy. In addition, there is a disadvantage in that the taste, aroma and efficacy are very limited due to the characteristics of the materials, and the sourness of the vinegar is so strong that it is strongly resistant to ingestion, which limits the supply amount.

Registration No. 10-0998331 Registration No. 10-0512897 Published patent application No. 10-2012-0041033

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a vinegar composition which can transmit vinegar efficacy and soften sourness of vinegar, The present invention is to provide a vinegar drink manufacturing method using jujube and juice so as not to be deformed, and a vinegar drink using jujube and juice manufactured by the method.

The method for producing vinegar beverage using jujube and juice according to the present invention is characterized in that the vinegar beverage comprises a vinegar base, a jujube concentrate, at least one juice concentrate of pomegranate, blueberry and apple, purified water, dietary fiber, liquid fructose, oligosaccharide, xylitol and vitamin C A first step of preparing a functional raw material; A second step of mixing and stirring the vinegar base, the jujube concentrate, and the juice concentrate in the materials prepared through the first step; A third step of acetic acid fermenting the mixed mixture through the second step; A fourth step of aging the acetic acid fermented vinegar beverage stock solution through the third step; Adding the purified water prepared in the first step to the vinegar beverage stock solution prepared in the fourth step to adjust the pH and filtering the solid content to produce a vinegar beverage; And a sixth step of packaging the vinegar drink prepared through the fifth step.

According to the method for producing vinegar drink using jujube and juice according to the present invention and the vinegar drink using jujube and juice manufactured by this method, other materials (jujube, pomegranate, blueberry, apple, etc.) And the juice of jujube is softened by the taste of jujube and fruit, so that children and women who are not interested in ingesting vinegar due to sour taste can eat without irritation and can promote health.

In addition, besides vinegar, the flavor and aroma of jujube, pomegranate, blueberry, and apple are mixed together. Therefore, it is possible to activate the spread of vinegar drink by being distinguished from other vinegar drinks in terms of taste and aroma and being recognized as excellent, It is possible to increase income of farmers such as jujube.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram of a vinegar drink manufacturing method using jujube and jujube according to the present invention.

As shown in FIG. 1, the method for producing vinegar drink using jujube and jujube according to the present invention is as follows.

(S10) Material preparation.

The vinegar beverage of the present invention is characterized in that the vinegar beverage comprises a vinegar base, jujube concentrate, pomegranate, a concentrate of at least one of blueberries and apple, and purified water as a base material and a functional ingredient (at least one of dietary fiber, liquid fructose, oligosaccharide, vitamin C, xylitol) .

Vinegar base is used in vinegar drinks, for example, can be an acetic acid fermentation vinegar. Acetic acid fermented vinegar is more beneficial to the human body due to its various organic acids and fermented nutrients, and is also quick to absorb.

Date jujube is a deciduous broad-leaved tree of Zizyphus belonging to Rhamnaceae. It is divided into two varieties, Chinese (Zizyphus jujuba Miller) and Indian (Zizyphus mauritiana Lam). In Korea, Zizyphus jujuba Miller, Three species of the first genus such as var. intermis Rehder and Zizyphus jujuba forma hoonesis CS Yook are mainly grown in Boeun, Wanju, Gyeongsan, and Fenghwa.

On the other hand, recently, Juchu has been actively promoting fruit and vegetables such as apples and grapes, which are encroaching the market due to the opening of the agricultural import market by the conclusion and conclusion of the FTA with Chile, EU, It has been attracting attention as a substitute crop, and its cultivation area and yield are gradually increasing as it is promoted as a high-income fruit tree. Table 1 below shows the ingredient contents of jujube fruit (native species, 100 g of edible portion).

Jujube has long been known to be rich in carbohydrates and vitamins, and its pharmacological effects such as diuretic, tonic, and genomic as well as its value as a food have been known. It is a fruit that can not be lost with licorice in traditional Chinese medicine. And 24-31% of dry matter, and 58-65% of dry matter. It is much higher than common ones and contains amino acids such as lysine, aspartic acid, glycine, aspanazine, and glucamine.

The sourness of jujube is mainly malic acid and contains a small amount of tannin. It is relatively rich in vitamins. It contains vitamin A 69IU, vitamin B1 0.23mg, vitamin B2 0.57mg, vitamin C 188-544mg, vitamins A P 353-888mg, and it is reported that it contains a specific pharmacological effect specific to jujube, because it contains rutin, flavone and flavon glycoside among vitamin P in particular.

On the other hand, the sugar content of the fresh raw turnips produced in Boeun region is about 24%, which is relatively high compared to other fruits, so it can be used as an alternative raw material of bean jam. Especially, the sugar content of the fresh jujube extract is much higher.

Pomegranate is rich in natural vegetable estrogen in seeds, eliminating spots and freckles, preventing aging of skin, estrogen slowing the reduction of female hormones due to ovarian leukemia, delaying women's menopause, And relieves psychological symptoms such as insomnia. In addition, because it is rich in vitamin A helps improve eye fatigue and eyesight, can improve night blindness. Because pomegranate is an alkaline food, it effectively neutralizes the acidified constitution, and it is rich in decomposition enzyme, which improves digestion ability. In addition, since waste substances in blood vessels can be effectively discharged, blood vessel diseases such as hypertension and arteriosclerosis can be prevented. It also contains volatile alkaloids with sterilization and insecticidal properties to improve the symptoms of food poisoning such as dysentery. It is rich in calcium and can prevent osteoporosis, a disease that is easily exposed after menopause.

Blueberries are rich in nutrients, called anthocyanins, that prevent vision loss and eye fatigue, help prevent vision loss, and are rich in ingredients that are always rich in topical ingredients, which is good for preventing aging and dementia. Because of the effect of preventing aging, it is also good for declining memory. In addition, blueberries contain a variety of vitamins, including various vitamins C and helps skin. Helps to regain fatigue and gives skin a better effect. It is effective for eliminating spots and freckles. It helps to prevent waste accumulation in the blood vessels. Various vitamins and antioxidant ingredients are beneficial to us. Therefore, it prevents cardiovascular diseases and adult diseases , And anti-cancer drugs.

Apples prevent vapors from accumulating in the blood vessels, and various vitamins and antioxidants are beneficial to us, so they prevent cardiovascular diseases and adult diseases and use anticancer drugs.

Jujube, pomegranate, blueberry, and apple, which are main ingredients mentioned above, are composed of shell, pulp and seed, respectively, and they are made into juice without removing the husks and seeds.

The concentrate of jujube, pomegranate, blueberry and apple is used in the present invention. In order not to destroy and modify nutrients of jujube, pomegranate, blueberry and apple, each concentrate is prepared by vacuum low- . That is, the above materials are separated from each other in a vacuum pressurizing extractor and subjected to hot water extraction at 55 to 65 ° C for 2 to 6 hours to prepare jujube concentrate and juice concentrate (pomegranate concentrate, blueberry concentrate, apple concentrate). The vacuum low temperature extraction condition is a condition for preventing the nutrients of each material from being broken and deformed. When the above conditions are exceeded, the nutrients of the respective materials are destroyed or deformed.

Since the efficacy of dietary fiber, liquid fructose, oligosaccharide, vitamin C, and xylitol, which are the materials used in the present invention, is well known, a product that is marketed as a liquid or a juice which can be used as a vinegar drink is omitted.

According to the characteristics of such materials, the vinegar beverage according to the present invention has a deep red color, and the flavor and taste of jujube, blueberry, and pomegranate are mixed with each other.

(S20) Mixing of materials.

The vinegar base, jujube concentrate, and juice concentrate are put into a fermenter and stirred in the materials prepared through the above material preparing process.

The mixing ratio of these materials is 20 to 35% by volume of vinegar base, 25 to 35% by volume of jujube concentrate, 30 to 45% by volume of juice concentrate of at least one of pomegranate, blueberry and apple.

When the vinegar base is mixed with less than 20% by volume, the vinegar has a weak taste and potency and can not be called vinegar drink. When the vinegar base is mixed with more than 35% by volume, the sourness of vinegar is too strong and the taste and flavor and efficacy of other ingredients are weak.

Jujube concentrate is mixed with less than 25% by volume, jujube taste, flavor and efficacy are weak. When it is mixed more than 35% by volume, flavor of jujube is especially strong, and taste, flavor and efficacy of other ingredients are weak.

When the juice concentrate is mixed less than 30% by volume, the taste, flavor and efficacy of each juice concentrate are poor. When the juice concentrate is mixed by more than 45% by volume, the taste and flavor and efficacy of vinegar and jujube are weak because the amount of vinegar and jujube is relatively small. The juice concentrate is composed of a pomegranate concentrate, a blueberry concentrate, and an apple concentrate. The juice concentrate can be freely adjusted within the entire mixing ratio of the juice concentrate, and for example, the pomegranate concentrate, the blueberry concentrate and the apple concentrate can be mixed in an equal ratio .

(S30) Acetic acid fermentation.

After mixing the ingredients uniformly through the material mixing process, the mixture is fermented with acetic acid to prepare a vinegar beverage stock solution. Acetic acid fermentation conditions are carried out at a fermentation temperature of about 25 ° C ± 3 ° C for 45 to 50 hours.

(S40) Raw vinegar drink solution.

The fermented vinegar beverage liquid after the acetic acid fermentation is aged. The fermentation process can be proceeded in the fermentation process even when the fermentation vinegar and the juice of the acetic acid fermentation vinegar and the first raw materials such as the juice are better mixed. The fermentation is carried out in an unsealed fermentation tank for about 45 to 50 hours at 22 DEG C to 28 DEG C, preferably at 22 DEG C for 48 hours, for example. The aging conditions are not limited to the above-mentioned conditions but are carried out at a temperature for stabilization of the acetic acid fermented vinegar drink raw material.

(S50) Vinegar beverage refining and filtration.

The vinegar beverage raw material solution prepared through the vinegar beverage raw material aging process is mixed with at least one functional raw material of dietary fiber, liquid fructose, oligosaccharide, xylitol, and vitamin C. The functional raw material is mixed with 5 to 10% by volume of a component material for adding the taste (sweetness etc.) and efficacy of the vinegar beverage according to the present invention. Therefore, although any one of the above-mentioned functional raw materials may be used, it is preferable that the functional raw materials are mixed together in order to complete a vinegar drink that provides a variety of tastes and the like, and of course, it may be replaced with a raw material having the same function as the above- . When only one functional raw material is used, it is freely adjusted within the range of the above-mentioned mixing ratio when the whole is used.

The pH of the stock solution of vinegar drink mixed with the functional ingredient may be close to alkaline depending on the characteristics of the materials. If the alkaline degree is high, the solution does not satisfy the standards of beverage, 3.2, preferably 3.0. The purified water is used to adjust the pH of the vinegar beverage stock solution, and since the pH of the vinegar beverage beverage solution may vary, there is no reason to limit the addition amount of the purified water to a numerical value. It is added until satisfied.

Further, although the above-described material is prepared in a liquid phase, it may contain solid matter in particulate form. Since the solid content deteriorates texture and quality of the vinegar drink, it is removed through a solid separator (filter). In this step, the solid content is made to be 0.4% by volume or less. Thus, a vinegar drink using jujube and juice according to the present invention is completed.

(S60) Sterilization and Microfiltration.

In order to supply the vinegar drink using jujube and juice according to the present invention to the consumer, sterilization and microfiltration are performed. Since this process is widely applied in the beverage field, a detailed description thereof will be omitted.

(S70) Product packaging.

Paste the vinegar drink with liquid juice and juice through the sterilization and microfiltration process into the packaging container (pouch, etc.) and pack the product.

The vinegar beverage using jujube and jujube according to the present invention manufactured through the above process has a sugar content of 10 to 20 brix, an acidity of pH 2.8 to 4.2, and a solid content of 0.4% or less.

<Examples>

1. Materials.

division Vinegar base Jujube concentrate Juice concentrate Functional raw materials Mixing amount 2.7L 3.0L 3.6L 0.7L

The mixing ratio of the jujube and juice concentrate is based on the concentrate of the respective raw materials (jujube, pomegranate, blueberry, apple).

The fruit juice concentrate is 1.2 L each of pomegranate juice concentrate, blueberry juice concentrate and apple juice concentrate. Functional raw materials are 0.2 dietary fiber, 0.1 L liquid fructose, 0.1 L of oligosaccharide, 0.2 L of xylitol and 0.1 L of vitamin C.

2. Manufacturing.

(Jujube, pomegranate, blueberry, and apple: water = 1: 2) at 60 ° C for 3 hours, and the concentrate was added to each of the concentrate . The vinegar base, jujube concentrate, pomegranate concentrate, blueberry concentrate and apple concentrate are added to the fermenter and fermented for 48 hours at a fermentation temperature of about 25 ° C. The acetic acid fermented vinegar beverage stock was aged (aged in an unsealed fermentation tank at 22 ° C for 45 hours). The pH of the fermented vinegar beverage was measured by mixing dietary fiber, liquid fructooligosaccharide, oligosaccharide, xylitol and vitamin C, and then adding the purified water slightly. When the pH was 4.0, the addition of purified water was stopped to prepare a vinegar beverage stock solution of pH 4.0. The vinegar drink liquid was passed through a filter to remove solid matter.

The vinegar drink using jujube and juice according to the present invention has a deep red color and flavor of jujube, blueberry and pomegranate. The sugar content is 13brix, the pH is 4, and the solid content is 0.4%.

3. Sensory test.

For comparison with this example, products sold on the market (no specific trade names and manufacturing sources are listed) were selected and repeated three times through 50 panels for this example and Comparative Examples 1 to 3, respectively. The measurement items were color, flavor, fragrance and overall likelihood. The evaluation was done using the 5-point method (5: excellent, 4: good, 3: normal, 2: poor, 1: very bad, rounded to the second decimal place) Respectively. Table 2 shows the results of the sensory test.

division flavor color incense Likelihood Example 4.8 4.9 4.9 4.9 Comparative Example 1 4.3 4.3 4.4 4.3 Comparative Example 2 4.5 4.5 4.6 4.5 Comparative Example 3 4.6 4.4 4.5 4.5

Claims (4)

A first step of preparing a functional ingredient comprising a vinegar base, a jujube concentrate, a juice concentrate of at least one of pomegranate, blueberry and apple, purified water, dietary fiber, liquid fructose, oligosaccharide, xylitol and vitamin C;
Mixing a vinegar base, a jujube concentrate, and a juice concentrate in a mixture prepared by the first step;
A third step of fermenting the mixed mixture through the second step at 20 ° C to 25 ° C for 45 to 50 hours;
A fourth step of aging the acetic acid fermented vinegar beverage stock solution through the third step;
After mixing the dietary fiber prepared in the first step with the functional raw material containing oligosaccharide, xylitol and vitamin C, and adding the purified water to the stock solution of vinegar drink prepared in the fourth step, A fifth step of filtering the solid content with the control box to produce a vinegar drink;
And a sixth step of packaging the vinegar beverage prepared through the fifth step. The method of manufacturing a vinegar beverage using jujube and juice. [2] The method of claim 1, wherein the first step is a step of putting jujubes, pomegranates, blueberries, and apples in a weight ratio of 1: 1.8 to 2.2, respectively, in a vacuum pressure extractor and subjecting the mixture to hot extraction at 55 to 65 ° C for 2 to 6 hours Wherein the jujube concentrate and juice concentrate are prepared and prepared. The method according to claim 2, wherein in the second step, 20 to 35% by volume of the vinegar base and 25 to 35% by volume of the jujube concentrate are mixed with 30 to 45% by volume of juice concentrate of at least one of pomegranate, blueberry and apple, Wherein 5 to 10% by volume of the functional raw material is mixed with the jujube juice. A vinegar drink using jujube and juice, which is produced by any one of claims 1 to 3.

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