KR101685255B1 - Treatment method of carrot juice - Google Patents

Abstract

The present invention relates to a method for treating carrot juice for improving color and sterilization of carrot juice, which comprises adding 1.0 to 10.0 mM of caprylic acid and 1.0 to 10.0 mM of citric acid to carrot juice at a temperature of 15 to 55 DEG C for 1 to 30 minutes The method comprising the steps of:

Description

{TREATMENT METHOD OF CARROT JUICE}

The present invention relates to a method for treating carrot juice.

Korea 's rapid economic growth and personal income have changed the consciousness structure and lifestyle of consumers, and food choices of consumers are clearly showing a pattern of securing hygiene safety and health - oriented patterns. Previously, food selection was important for proper supply of calories and nutrients, but in recent years demand for safe food is increasing. Therefore, it is essential to secure substantial food hygiene safety for the food industry and consumers.

Due to the well-being trend, consumers' tendency to purchase food is shifting to health-oriented, and there is growing interest in foods that have minimally processed natural and natural raw materials. Especially unpasteurized vegetable juice is increasing in demand due to its fresh sensual characteristics and rich nutrition. However, since non-sterile fresh vegetable juices are usually ingested without further treatment for microbial reduction, there is a possibility that health hazards due to harmful microorganisms present in the vegetable juice may occur.

Among non - sterilized fresh vegetable juices, non - sterilized fresh carrot juices tend to increase consumption due to nutritional functional value of carrots. However, it is difficult to survive and proliferate microorganisms in other vegetables or fruit juices having a low pH (eg, apple juice pH 3-4), while carrot juices have a neutral pH (pH of about 6) This is especially the food to be considered. In fact, when the microbial analysis of carrot juice was performed in the experiment for the present invention, the number of general bacteria was 4.23 log CFU / ml and that of E. coli group was 3.60 log CFU / ml, which is considerably higher than other vegetables and fruit juices Concentration of bacteria. In fact, the fresh carrot juice has a rapid turnaround time, so the shelf life is very short, from one day to two days. Therefore, it is required to apply microbial safety and non - sterile technology to improve the storage stability of non - sterilized carrot juice.

Heat sterilization is most commonly used to sterilize foods. However, heat sterilization can cause changes in nutrition, flavor, and appearance of the product. Especially, the freshness of the product itself and the unique flavor of the carrot are very important for the carrot juice. If the characteristics of the product are changed by heat sterilization, consumers' preference can be significantly lowered. Consumer awareness of food safety and changes in health - oriented characteristics have led to a highly sensitive response to chemical food additives, so the food industry must develop eco - friendly processes. Considering the availability in the industry and consumers' preference, it is thought that it is better to use the natural antimicrobial substance than the chemical additive.

On the other hand, the most important quality factor of the appearance of carrot juice is the color of carrot juice, which affects consumer choice and market sales volume. In particular, it is known that as the redness increases, the degree of preference of the consumer increases. However, when the carrot juice is heat-treated for sterilization, not only the redness is reduced (JOURNAL OF FOOD SCIENCE-Vol. , 2007), there is a problem that the nutrients are destroyed and freshness is lowered.

Korean Patent Laid-Open Publication No. 1998-0041051 discloses a method for producing a carrot juice having improved suspension stability without disappearance of the flavor and nutritional components of the carrot using ultra high-pressure treatment technology, which is a non-heating treatment method, High-pressure and high-temperature treatments are required, which is not only economical but also deteriorates the quality such as the color of carrot juice.

Therefore, it is necessary to develop a treatment method that can improve the color of carrot juice and effectively sterilize microorganisms by using a natural antimicrobial substance.

Korea Patent Publication No. 1998-0041051

 JOURNAL OF FOOD SCIENCE-Vol. 72, Nr. 5, 2007

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and an object of the present invention is to provide a process for improving the color of carrot juice and sterilizing the carrot juice in low concentration and temperature range by combining caprylic acid and citric acid .

The present invention relates to a method for sterilizing fruit and vegetables by treating an aqueous solution of calcium with fruit vegetables, wherein the aqueous calcium solution is prepared by dissolving at least one of calcium hydroxide and calcium oxide in glycerol to prepare a glycerol calcium solution and diluting it with water, Is a temperature of 30 to 70 占 폚.

The method of treating carrot juice according to the present invention is characterized in that when the two natural antimicrobial agents of caprylic acid and citric acid are independently treated, the color of the carrot juice is not improved and the germicidal effect is not obtained. However, And a sterilizing effect. Since the concentration of the combined treatment is very low as compared with that of the effective single treatment, the method of treating carrot juice of the present invention has an advantage of reducing the quality change of the food when applied to foods.

1 is E. coli O157: H7 This figure shows the colonization status under the UV before (left) and after (right).
Figure 2 is a graph showing the effect of E. coli , which is present in non-sterilized carrot juice of caprylic acid alone, citric acid alone, O157: sterilization effect on H7 (treatment at 45 占 폚) (CA: caprylic acid, CTA: citric acid).
Fig. 3 is a graph showing the activity of E. coli in the non-sterilized carrot juice of caprylic acid alone, citric acid alone, (CA: caprylic acid, CTA: citric acid) in the case of O157: H7 (treated at 50 占 폚).
Fig. 4 is a graph showing the germicidal effect (at 45 占 폚 treatment) on the number of general bacterial cells present in the non-sterilized carrot juice of caprylic acid alone, citric acid alone, citric acid, and combination treatment of caprylic acid and citric acid (CA: caprylic acid, CTA: ).
Fig. 5 is a graph showing the bactericidal effect (at 50 占 폚 treatment) on the number of general bacteria present in the non-sterilized carrot juice of caprylic acid alone, citric acid alone, citric acid and caprylic acid and citric acid (CA: caprylic acid, CTA: FIG.

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

The present invention relates to a method for treating carrot juice for improving the color of carrot juice and for sterilizing.

Specifically, the method of treating carrot juice according to the present invention not only significantly improves the color of carrot juice by treating carrot juice with a combination of caprylic acid and citric acid at a middle temperature, but also exhibits a very good killing effect on microorganisms contained in carrot juice . Particularly, it has been experimentally proved that when the carrot juice is treated with a combination of caprylic acid and citric acid, the color of the carrot juice is improved and the microorganism is killed.

The method of treating carrot juice according to the present invention is characterized in that when the two natural antimicrobial agents of caprylic acid and citric acid are independently treated, the color of the carrot juice is not improved and the germicidal effect is not obtained. However, And a sterilizing effect. Since the concentration of the combined treatment is very low as compared with that of the effective single treatment, the method of treating carrot juice of the present invention has an advantage of reducing the quality change of the food when applied to foods.

In addition, caprylic acid proposed in the present invention is a natural additive preparation registered in the Food Additive Code, and citric acid is widely used in the industry and registered in food additives (Caprylic acid: Additive Code No. 192, Citric acid: Additive 16). Thus, when added to food, it can reduce the concern about the consumer's chemical additives in recent years. When applied to industrial sites, it can be treated at a very low concentration, so economic efficiency can be expected to increase.

In the carrot juice treatment method of the present invention, the caprylic acid may be treated at a concentration of 1.0 to 10.0 mM, and preferably at a concentration of 2.5 to 5.0 mM.

The citric acid may be treated at a concentration of 1.0 to 10.0 mM, and preferably at a concentration of 2.5 to 5.0 mM.

The present invention is characterized in that a relatively low concentration of caprylic acid and citric acid is treated in carrot juice to exhibit an excellent colorimetric effect and microbial killing effect. When the caprylic acid and citric acid of the present invention are treated in the above range, the pH of the carrot juice is lowered due to the addition of excess amount of caprylic acid and citric acid, thereby changing the visible properties and nutritional components of the carrot juice Lt; / RTI > In addition, when excess amount of caprylic acid and citric acid is added, there is also an economical problem. Thus, the present invention provides economical treatment concentrations of caprylic acid and citric acid while maximizing the microbial reduction effect.

Further, the present invention can treat the caprylic acid and citric acid at a temperature of 15 to 55 DEG C, and preferably at a temperature of 45 to 50 DEG C. Carrot juice is a product that does not heat to maintain fresh flavors and nutrients, especially when processed at temperatures above this temperature, which can inhibit fresh flavor and destroy nutrients. On the other hand, since caprylic acid exhibits a high microbial reduction effect at a temperature range from the normal temperature to the middle temperature range, there is a problem that the microbial reduction effect becomes insufficient when the temperature is lower than the above temperature.

In the carrot juice treatment method of the present invention, the caprylic acid and citric acid can be treated for 1 minute to 30 minutes, preferably 5 minutes to 15 minutes. If the treatment time is shorter than the above range, there may be a problem that the reduction effect is lowered. Further, when the treatment is performed for a time longer than the above range, it is not preferable from the economical point of view.

In the method for treating carrot juice according to the present invention, the improvement in chromaticity means improvement of at least one of lightness, redness and yellowness of carrot juice, thereby significantly increasing the preference degree. Preferably, the carrot juice has a brightness of 42 or more, Of 19 or more and a yellowness of 30 or more.

In the present invention, the target microorganism for sterilization includes a harmful microorganism or a general microorganism, and more specifically, Campylobacter jejuni , Yersinia enterocolitica ), Cronobacter spp.), Shigella spp.), Vibrio spp.) Escherichia coli O157: H7), Salmonella Typhimurium, Clostridium perfringens, Clostridium botulinum , Bacillus spp.) and Staphylococcus aureus , Listeria monocytogenes . < / RTI >

Further, preferably, the sterilization may be to sterilize the microorganism.

The present invention includes a composition comprising caprylic acid and citric acid for use in a carrot juice treatment method, and also includes carrot juice treated by the carrot juice treatment method.

Hereinafter, embodiments will be described in order to explain the present invention in more detail. The following examples are provided to further facilitate understanding of the present invention and are not intended to limit the scope of the present invention.

Example  1. Non-sterilized carrot juice E. coli O157 : H7 (At high concentration inoculation)

(1) Strain used

Green fluorescent protein (GFP) -labeled E. coli was introduced into E. coli O157: H7 (ATCC 35150, 43889, 43890) by inserting pGFPuv plasmid into each strain by electroporation O157: H7). This is to distinguish coliform bacteria present in carrot juice itself and arbitrarily contaminated strains because there is a coliform group of about one thousand per ml in carrot juice. Transformed E. coli O157: H7 was inoculated with Luria-Bertani broth (LB broth) supplemented with 50 μg / ml ampicillin and cultured at 37 ° C for 24 hours. The supernatant was removed by centrifugation at 3,000g for 15 minutes using a centrifuge (Centri-CL2, IEC, Needham Heights, MA, USA) and the cells were washed twice with 0.85% sterile physiological saline To prepare a bacterial suspension. 1 is E. coli O157: H7 This figure shows the colonization status under the UV before (left) and after (right).

(2) Preparation of sample (non-sterilized carrot juice) and inoculation

After the non-sterilized fresh carrot juice sold in the market was purchased, the E. coli O157: H7 strain prepared in (1) was inoculated at an initial concentration of 7-8 log CFU / ml. The carrot juice used in the experiment was used for the experiment within 24 hours after purchase.

(3) Method for treating caprylic acid and citric acid alone

Pure caprylic acid (Sigma Chemical Co., St. Louis, Mo., USA) and citric acid (Sigma Chemical Co.) were dissolved in 99% ethanol and distilled water, respectively, to prepare 0.25 and 0.5 M stock solutions. E. coli Add 0.45 ml of caprylic acid or citric acid stock solution or 0.1 ml of 0.5 M to 9.9 ml of carrot juice inoculated with O157: H7 and place in a shaking water bath (Vision Sci. Co., Incheon, Korea) (Final volume: 10 ml, caprylic acid and citric acid concentration in carrot juice: 2.5 mM or 5.0 mM) at one temperature (45 ° C, 50 ° C) for 5, 10 and 15 minutes.

(4) Caprylic acid and citric acid combination treatment method

0.1 ml of caprylic acid and citric acid stock solutions were added to 9.8 ml of carrot juice inoculated with E. coli O157: H7 (final volume: 10 ml). The final concentration of caprylic acid and citric acid in the carrot juice is 1) caprylic acid 2.5 mM + citric acid 2.5 mM 2) caprylic acid 2.5 mM + citric acid 5.0 mM 3) caprylic acid 5.0 mM + citric acid 2.5 mM 4) 5.0 mM caprylic acid + 5.0 mM citric acid, and the same method as in (3) above was used.

(5) Confirmation of sterilization effect

1 ml of the carrot juice treated with antimicrobial substance was decanted into 0.85% sterilized physiological saline. Each dilution (100 μl) of the bacterial solution treated with the mycelia and the material before treatment was applied to ampicillin-added LB agar and incubated at 37 ° C For 24 hours and counting colonies showing green fluorescence when irradiated with UV. In order to lower the detection limit, 200 μl of the stock solution was inoculated into five LB agar plates, and the number of bacteria was calculated (detection limit: 1 CFU / ml). The number of colonies per ml was multiplied by the dilution factor, and the number of colonies per ml was calculated. [log (N0 / N) (N0: the number of bacterial colonies in the mycelium before treatment, N: the number of colonies in the treated material + mycelium)]

(2.5 mM, 5.0 mM), citric acid alone (2.5 mM, 5.0 mM), caprylic acid and citric acid combination treatment (2.5 + 2.5, 2.5 + 5.0, 5.0 + The treatment results at 45 캜 are shown in Fig. 2, and the treatment results at 50 캜 are shown in Fig. In the control group (treated with 1% distilled water or 1% ethanol), no effect of E. coli O157: H7 was observed in all treatment groups at 45 and 50 ℃.

When treated at 45 ° C, no reduction effect was observed up to the maximum treatment time (15 minutes) in both caprylic acid alone treatment and citric acid alone treatment. On the other hand, E. coli O157: H7 progressively died with increasing treatment time in all combinations except 2.5 mM caprylic acid + 2.5 mM citric acid. A reduction effect of 2.62 and 3.20 log CFU / ml was observed when the combination treatment of 5.0 mM caprylic acid + 2.5 mM citric acid was treated for 10 minutes and 15 minutes. After 5 minutes of treatment with 5.0 mM caprylic acid + 5.0 mM citric acid, a reduction effect of 5.16 log CFU / ml was observed. In the treatment of 10 minutes or more, E. coli O157: H7 was all killed.

When the carrot juice was treated with 5.0 mM caprylic acid + 2.5 mM citric acid for 10 minutes, the E. coli O157: H7 showed 0.3 log CFU / ml at the initial 7.46 log, ml, but not at 15 min. The higher concentration of 5.0 mM caprylic acid + 5.0 mM citric acid treatment completely killed E. coli O157: H7 at all times.

Generally, when two or more substances are combined, the effect of the combination treatment is more significant than the sum of the individual treatments. Analysis of the abatement effect of this patented technique showed that E. coli O157: H7 abatement effect in fresh carrot juice was very slight when treated with 5.0 mM caprylic acid or 5.0 mM citric acid at 50 ° C for 5 minutes (0.15, 0.16 log reduction. However, when these conditions were combined, all E. coli O157: H7 was killed at the same temperature and at the same time, resulting in the reduction effect of 7.46 log reduction. This is much greater than the sum of the individual treatments (0.15 + 0.16 = 0.31 log reduction), with a synergistic 7.15 log reduction effect.

In order to produce safe juice products, the United States Food and Drug Administration recommends applying the Hazard Analysis and Critical Control Point (HACCP) at the manufacturing plant. At this time, it is necessary to apply a sterilization process showing a reduction effect of 5 log reduction or more to the foodborne bacteria to be controlled. 5.0 mM caprylic acid + 5.0 mM citric acid combination treatment at 45 and 50 ° C for more than 5 minutes, and 5.0 mM caprylic acid + 2.5 mM citric acid combination treatment at 50 ° C for 10 minutes or more have. E. coli O157: H7 present in the carrot juice was able to be controlled sufficiently by combining very small amounts of naturally occurring substances at a concentration of 0.079% of caprylic acid, 0.079% of citric acid and 0.057% of citric acid, It is considered that the quality change due to the heat treatment can be minimized. In fact, organic acids such as citric acid are widely used for controlling microorganisms in foods containing juice, but the effect of reducing organic acids is known to be insignificant. The patented technique can obtain a synergistic effect by adding a very small amount of caprylic acid to citric acid which has been used in the past.

Example  2. Non-sterilized carrot juice E. coli O157 : H7 (At low dose inoculation) Observation of bactericidal effect and verification of recovery of damaged cells (complete killing test)

E. coli O157: H7 was used at a low concentration (3.31 log CFU / ml) in order to verify the substantial reduction effect considering the average level of E. coli contaminated with non-sterilized carrot juice (average number of coliforms in 20 products: 3.60 log CFU / ml) log CFU / ml). The method of treating the natural antimicrobial substance was carried out in the same manner as in Experimental Example 1 except that the results of the test in Example 2 were obtained by adding a carrot juice sample immediately after the combination of caprylic acid alone, citric acid alone, and caprylic citrate to LB agar The survival of the inoculated E. coli O157: H7 was confirmed as positive (+) and negative (-) by observing the colonies showing green fluorescence under UV light.

Also, in Example 1, E. coli O157: H7 have all been killed, but damaged cells may not grow well in the medium. In order to observe the complete destruction of E. coli O157: H7, 10-fold LB broth was added to the remaining carrot juice sample, followed by incubation at 37 ° C for 24 hours. LB agar, and the presence or absence of the bacteria was observed as positive and negative.

Table 1 shows the results of observing the survival of E. coli O157: H7 in carrot juice after treatment with caprylic acid alone, citric acid alone, caprylic acid + citric acid combination for various times. When 5.0 mM caprylic acid + 2.5 mM citric acid was treated at 50 ° C for more than 5 minutes and 5.0 mM caprylic acid + 5.0 mM citric acid was treated at 45 and 50 ° C for more than 5 minutes, all inoculated E. coli O157 : H7 did not appear immediately after the treatment, and it was not detected in the sample after the enrichment, indicating that it was completely killed.

¹ Survival of E. coli O157: H7 (3 replicates)

² survival (3 repetitions) of E. coli O157: H7 in cultures grown on LB broth alone or in combination

Example  3. Sterilization effect of non-sterilized carrot juice on general bacterial count

In the present invention, the experiment described in Example 1 was carried out on carrot juice not inoculated with E. coli O157: H7 to observe the reduction effect of caprylic acid and citric acid treatment on common bacteria that naturally exist in carrot juice (Commonly inoculated E. coli O157: H7 is more difficult to reduce intrinsically existing common bacteria).

Experimental results are shown in FIG. 4 and FIG.

Fig. 4 is a graph showing the germicidal effect (at 45 占 폚 treatment) on the number of general bacterial cells present in the non-sterilized carrot juice of caprylic acid alone, citric acid alone, citric acid, and combination treatment of caprylic acid and citric acid (CA: caprylic acid, CTA: ). Referring to FIG. 4, the treatment with 45 ° C alone showed a slight reduction effect (a reduction effect of 0.67 log reduction or less was observed at 15 minutes treatment). On the other hand, when the combination treatment was carried out for 15 minutes, 1.36 log reduction (2.5 mM caprylic acid + 5.0 mM citric acid treatment), 1.51 log reduction (5.0 mM caprylic acid + 2.5 mM citric acid treatment), 2.49 log reduction (5.0 mM caprylic acid + 5.0 mM citric acid treatment) was observed.

Fig. 5 shows the germicidal effect (at 45 占 폚 treatment) on the number of general bacteria present in the non-sterilized carrot juice of caprylic acid alone, citric acid alone, citric acid, and combination treatment of caprylic acid and citric acid (CA: caprylic acid, CTA: citric acid FIG. Referring to FIG. 5, in the case of treatment at 50 ° C, the effect of reducing the number of general bacteria was observed even in the single treatment group, but a further reduction effect was shown by the combination treatment. (2.5 mM caprylic acid + 2.5 mM citric acid), 1.58 log reduction (2.5 mM caprylic acid + 5.0 mM citric acid) and 2.42 log reduction (5.0 mM caprylic acid + 2.5 mM citric acid) ) And 3.07 log reduction (5.0 mM caprylic acid + 5.0 mM citric acid).

Excellent synergy effect was observed in the experiment observed in the general bacterial water reduction effect. When 5.0 mM caprylic acid or 5.0 mM citric acid was treated at 50 ° C for 5 minutes, a very small reduction effect of 0.68 and 0.31 log reduction was observed, while a 3.07 log reduction was observed when the above conditions were combined. This patent technology can reduce not only the harmful microorganism, E. coli O157: H7, but also the number of general bacteria by 99.9%, so that the storage stability of the fresh carrot juice having a two day shelf life can be improved.

Example  4. Combination treatment technology Before / after non-sterilized carrot juice pH  And chromaticity observation

The color change, which is the most important quality factor of carrot juice, was observed after the combination treatment. The carrot juice sample before and after treatment was taken and lightness, redness, and yellowness were measured with a colorimeter (Minolta chromameter DR-400). After three repeated experiments, statistical significance was tested at a significance level of 0.05 using the SAS program (Version 9.13; SAS Institute Inc., Cary, NC) (using the general linear model, Tukey test).

Table 2 and Table 3 show chromaticity values when treated at 45 ° C and 50 ° C, respectively.

Brightness ( L ^* ) Redness ( a ^* ) Yellowness ( b ^* ) Carrot juice 40.99 + - 0.27 16.07 + - 0.49 ^a 28.00 ± 0.88 ^ab 1% distilled water (control 1) 40.97 ± 0.20 16.80 ± 0.39 ^ab 28.98 ± 0.51 ^abc 1% ethanol (control 2) 40.85 + 0.07 16.15 ± 0.92 ^a 28.53 + - 0.63 ^abc 2.5 mM caprylic acid 40.97 + - 0.60 16.13 + - 0.14 ^a 27.88 ± 0.12 ^ab 5.0 mM caprylic acid 41.32 + - 0.11 17.27 ± 0.10 ^ab 28.79 ± 0.28 ^abc 2.5 mM citric acid 41.19 ± 1.59 16.06 + 1.75 ^a 27.29 ± 2.24 ^a 5.0 mM citric acid 41.40 ± 0.45 17.11 ± 1.30 ^ab 27.77 ± 2.55 ^ab 2.5 mM caprylic acid + 2.5 mM citric acid 42.31 + - 0.44 19.02 ± 0.53 ^bc 30.74 0.89 ^bc 2.5 mM caprylic acid + 5.0 mM citric acid 42.43 ± 0.09 20.24 ± 0.20 ^c 31.63 + - 0.35 ^c 5.0 mM caprylic acid + 2.5 mM citric acid 42.46 + - 0.74 19.67 ± 0.36 ^c 30.66 ± 1.09 ^abc 5.0 mM caprylic acid + 5.0 mM citric acid 41.83 + - 0.37 19.93 + - 0.80 ^c 31.50 + - 0.32 ^c

statistical significance was shown in the data of the column such as ^ac ( P <0.05)

Brightness ( L ^* ) Redness ( a ^* ) Yellowness ( b ^* ) Carrot juice 40.99 + - 0.27 16.07 ± 0.49 ^ab 28.00 ± 0.88 ^ab 1% distilled water (control 1) 42.37 ± 1.48 15.67 ± 0.99 ^a 26.57 ± 2.26 ^a 1% ethanol (control 2) 41.64 ± 0.86 17.24 ± 0.78 ^bc 28.90 ± 1.24 ^ab 2.5 mM caprylic acid 41.47 ± 1.11 18.00 + - 0.41 ^cd 29.30 ± 0.64 ^ab 5.0 mM caprylic acid 42.29 ± 0.88 19.46 ± 0.29 ^ef 29.00 ± 2.82 ^ab 2.5 mM citric acid 41.99 ± 0.16 19.17 ± 0.14 ^de 31.00 ± 0.38 ^b 5.0 mM citric acid 42.44 + 0.13 19.85 ± 0.17 ^eF 31.26 ± 0.27 ^b 2.5 mM caprylic acid + 2.5 mM citric acid 42.36 ± 0.11 19.71 ± 0.20 ^ef 31.06 + - 0.34 ^b 2.5 mM caprylic acid + 5.0 mM citric acid 41.98 ± 0.99 19.63 ± 0.47 ^ef 29.54 ± 1.55 ^ab 5.0 mM caprylic acid + 2.5 mM citric acid 42.25 + - 0.33 20.52 ± 0.54 ^ef 31.11 ± 0.91 ^b 5.0 mM caprylic acid + 5.0 mM citric acid 41.70 ± 0.05 20.67 ± 0.37 ^f 30.75 ± 0.56 ^b

statistical significance was shown in the data of the column such as ^af ( P <0.05)

No change in lightness was observed in all treatment groups. The treated group showed a somewhat higher yellowness than the control group, but no statistical difference was found in most treatment groups. However, the yellowness was increased only when the combination treatment of 2.5 mM caprylic acid + 5.0 mM citric acid at 45 ° C and 5.0 mM caprylic acid + 5.0 mM citric acid combination treatment for 15 minutes was performed. In contrast to brightness and yellowness, there was a significant change in redness by combination treatment, which was statistically significant. When the treatment was carried out at 45 ° C, the redness was not changed in the single treatment group but the redness was increased by the combination treatment. When treated at 50 ℃, there was a significant increase in redness in the single treatment group and combination treatment group, and the increase in redness due to combination treatment was larger than that of single treatment. It was found that the redness increased significantly when caprylic acid and citric acid were treated in combination with each other. Consumers prefer carrot-based products with a high degree of redness because consumers think that carrot has a high content of beta-carotene, which is a major health functional substance, in carrot with high redness. In the case of the heat treatment method used for sterilizing carrot juice, The carrot juice treated by the method of the present invention has a brightness of 42 or more, a redness of 19 or more, and a yellowness of 30 or more in consideration of the decrease in chromaticity and the degree of preference It can be seen that the symbol is also maximized.

Claims (5)

Wherein the carrot juice has a redness of 19 or more and a yellowness of 30 or more, wherein the carrot juice contains 2.5 to 5.0 mM of caprylic acid and 2.5 to 5.0 mM of citric acid in a ratio of 45 to 50 RTI ID = 0.0 &gt; 5 C &lt; / RTI &gt; to 15 minutes.
The method according to claim 1, wherein the chroma improvement is such that the lightness of the carrot juice of the carrot juice is at least 42.
The method of claim 1, wherein the microbial target for sterilization is Campylobacter jejuni , Yersinia enterocolitica ), Cronobacter spp.), Shigella spp.), Vibrio spp.) Escherichia coli O157: H7), Salmonella Typhimurium, Clostridium perfringens , Clostridium botulinum , Bacillus spp.) and Staphylococcus aureus , Listeria monocytogenes , and the like.
delete The method according to claim 1,
Wherein the sterilization is to sterilize the microorganism.

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