KR101760264B1 - Method for Preparing of Apple Leached Tea and Apple Leached Tea Prepared by the Method - Google Patents

Abstract

The present invention relates to a process for preparing an apple leach composition and an apple leach composition prepared by the process. The method of the present invention is characterized in that apple flavor and flavor of apple are given at the same time by freeze-drying or hot-air drying the apple flesh containing the perilla, Respectively. The apple-leavening composition prepared by the method of the present invention can be manufactured into a teabag type that can be easily consumed by consumers, thereby contributing to an increase in income of an apple cultivating farmer. In addition, You can expand it.

Description

TECHNICAL FIELD The present invention relates to a method of preparing an apple leach composition and an apple leach tea composition prepared by the above method,

The present invention relates to a process for producing an apple leach composition exhibiting excellent effects in tastability and an apple leach composition prepared by the process.

Apples are fruit of apple tree which is a perennial plant belonging to rose and Malus genus. It is relatively low in protein and fat, and high in content of vitamin A, vitamin C and inorganic salts.

Apple's plant fibers include pectin, which acts to lower blood cholesterol and blood sugar, and beneficial fibrin, such as cellulosic, lignin, and hemicelluloses, that facilitate stool action. Pectin, a soluble fiber contained in apples, increases the viscosity of gastric juices, so that the residence time is prolonged, delaying the discharge of food from the upper part, and delaying the absorption of sugar in the small intestine.

Apples in the intestines absorb cholesterol, bile acid, sodium, toxic substances, etc., and are sent to the large intestine with other food waste. When the fiber intake is large in the large intestine, bad bacteria are decreased and the immune function is enhanced. Organic acid is produced by bacteria such as lactic acid bacteria, and the intestinal motility becomes active. Especially, if there is a lot of dietary fiber in the intestines, it increases the mobility of the intestines to shorten the length of the intestinal passage of the food waste to prevent constipation and the like, and pectin secretes galactolonic acid in the intestines to inhibit the synthesis of fatty acids in the liver.

The apple red skin contains polyphenolic antioxidants such as anthocyanins. Since anthocyanins prevent damage from active enzymes in the blood, anthocyanins enter the body when they eat apples and cause damage to active enzymes Can be reduced.

As such, apples are effective for blood pressure lowering action, prevention of arteriosclerosis, prevention of diabetes, antioxidant activity, anti-cancer effect by dietary fiber, prevention of obesity and improvement of immune function, and also consumption is good for health and skin beauty. However, due to limitations of storage stability, it is difficult to preserve the fresh flavor of apples for a long time, and it is inconvenient to always eat due to seasonal limitations.

Therefore, it is necessary to develop a product that satisfies the palatability of modern people by developing a functional apple car that can be easily used anytime and anywhere, and can be conveniently used with storage and simplicity.

A wide variety of tea is supplied to the market in a variety of ways depending on the kind of raw materials, the processing of raw materials, the source of raw materials, and various methods, but there are few cars that fully possess the characteristics of apples. In addition, the preference for natural products has increased more than recently processed products, and the interest in health has been increasing day by day, and the demand for functional tea is increasing.

Therefore, the inventors of the present invention have found that the main ingredients of apple pulp and apple juice concentrate granules as of the present time, or the tea having a unique flavor of apples are not widely available, so that the apple pulp and apple juice concentrate granules containing the skin are used as raw materials We recognized the necessity of development of apple leaching with added flavor and palatability of apple and added storage and simplicity.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

Korean Patent Publication No. 10-2013-0008988

The present inventors have sought to develop an apple leaching tea which is imparted both flavor and palatability of apples at the same time, and which gives storage and simplicity. As a result, it was found that the apple peel composition containing the perilla was freeze-dried or hot-air dried under specific conditions, and as a result, the flavor and palatability of apples were simultaneously imparted in the sensory evaluation, , Thereby completing the present invention.

It is therefore an object of the present invention to provide a process for preparing an apple leach composition.

Another object of the present invention is to provide an apple leach composition prepared by the above-described method of the present invention.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, the present invention provides a process for preparing an apple leach composition comprising the steps of: (a) washing an apple and removing seeds and ovaries to screen out the flesh of the apple step; (b) subtracting the result of step (a); And (c) lyophilizing or hot-air drying the result of step (b).

The present inventors have sought to develop an apple leaching tea which is imparted both flavor and palatability of apples at the same time, and which gives storage and simplicity. As a result, it was confirmed that apple flavor composition containing pea was lyophilized or hot-air dried under specific conditions, and the flavor and palatability of apples were simultaneously given in the sensory evaluation, .

As used herein, the term " leached tea " refers to a raw material such as young shoots, leaves, flowers, stems, roots, fruits or grains of a palatable plant, either alone or mixed with two or more of these, It is a palatable food that leaches water and drinks the filtrate.

Hereinafter, the method of the present invention for preparing an apple leach composition will be described in detail as follows:

(a) Selection of fruit pulp containing apple

First, the method of the present invention comprises the steps of (a) washing an apple, and removing seeds and ovaries to screen the fruit pulp containing an apple.

The apples to be used in the present invention may be apple of various kinds known in the art, and may be stored apples which are harvested in season or stored in a refrigerated state, but the present invention is not limited thereto.

As used herein, the expression " fruit pulp containing apple " refers to fruit pulp of an apple which has not been removed from the apple.

One of the characteristics of the present invention is that, in the case of using an apple flesh containing a perilla in the production of an apple leaching tea, as shown in the following Examples (Table 1), the color, flavor, sweetness, sourness, The results showed that the sensory evaluation on the preference degree showed more improved effect.

The process of the present invention is important in the process of washing foreign matter (e.g., dust or pesticide ingredient) adhering to the surface of an apple in that it provides an oil-immersion composition. Preferably, washing in step (a) To 6% sodium chloride aqueous solution for 5-30 minutes to wash the foreign matter on the surface of the apple, and then the apple is immersed in purified water for 5-30 minutes to further wash residual sodium chloride and foreign matter on the surface of the apple .

(b) dividing the resulting product of step (a)

Next, the method of the present invention comprises the step of (b) subtracting the fruit of step (a), i.e., the fruit pulp containing the selected peel.

The slice may be carried out using various kinds of slices known in the art, and it is preferable that the slice size of the apple flesh containing the sliced slices is divided into slices of 10 to 15 mm size, It is not.

(c) lyophilization or hot air drying of the result of step (b)

Finally, the method of the present invention comprises (c) lyophilizing or hot-air drying the result of step (b).

One of the greatest features of the present invention is that freeze-drying or hot-air drying treatment is performed to improve the flavor, color, taste, and taste of the apple-leavening composition without destroying the pharmacological ingredients contained in the apple.

In the present invention, the freeze-drying process includes rapid freezing at a low temperature (-40 ° C or less), followed by sublimation of freezing moisture under reduced pressure, and preferably freeze drying of the step (c) And then rapidly frozen at a temperature below -40 ° C., and then subjected to a vacuum condition of 0.5 Torr or less and a temperature of 50 ° C. or lower for 10-30 hours. More preferably, the freeze- Rapidly frozen at 50 ° C to -40 ° C for 12-24 hours and then under vacuum conditions of 0.3-0.5 Torr and at a temperature of 30-50 ° C for 22-26 hours.

In the present invention, the hot air drying process includes a step of putting the apple pulp containing the perforated peel into the hot air dryer to remove water by evaporating it. Preferably, the hot air drying in the step (c) Is carried out at a temperature of 40 to 80 DEG C for 10 to 30 hours, more preferably at a temperature of 40 to 80 DEG C for 10 to 15 hours, more preferably at a temperature of 40 or 80 DEG C for 10 to 15 hours , Most preferably at a temperature of < RTI ID = 0.0 > 80 C < / RTI >

On the other hand, in the method of the present invention, the drying is preferably performed by hot air drying. As can be clearly seen from the examples (Table 1) described later, It was confirmed that the effect was more excellent in the sensory evaluation including the sensory evaluation.

According to another embodiment of the present invention, the drying of the step (c) is carried out so that the moisture content of the apple leach composition is 5% or less, more preferably the moisture content of the apple leach composition is 2-5% do.

In this way, an apple-leavening composition can be prepared.

According to another embodiment of the present invention, the method further comprises, after the step (c), (d) adding at least one selected from the group consisting of persimmon leaves, chrysanthemum, , More preferably the sub ingredient is a persimmon leaf or green tea leaf, and most preferably, the sub ingredient is added with Persimmon leaf in terms of preserving the flavor and maintaining the sensibility of the apple. Although the kind of the persimmon leaf is not particularly limited, it is preferable to use a persimmon leaf which has undergone a soaking process for the desirable flavor and taste of the apple-leavening tea.

According to still another embodiment of the present invention, the sub ingredient uses persimmon leaves, chrysanthemum, citrus fruit or green tea leaves in a dry crushed form.

According to still another embodiment of the present invention, the additive is added in an amount of 5 to 30 parts by weight, more preferably 8 to 22 parts by weight, per 100 parts by weight of the result of the step (c) More preferably, the material is added in an amount of 12-18 parts by weight.

When the content of the sub ingredient is less than 5 parts by weight based on 100 parts by weight of the product of the step (c), the effect of the sub ingredient is insignificant. When the additive is added in an amount exceeding 30 parts by weight, There are disadvantages.

According to another embodiment of the present invention, the method further comprises, after step (d), (e) adding apple juice concentrate granules to the result of step (d).

According to another embodiment of the present invention, the apple juice concentrated granules are added in an amount of 30-180 parts by weight, more preferably 30-90 parts by weight, based on 100 parts by weight of the result of the step (d).

The reason why the apple juice concentrated granules are added in the above amount is to improve the fragrance of apples in the apple leach composition.

According to yet another embodiment of the present invention, the apple juice concentrate granules are prepared by a process comprising the steps of: (i) extracting apple juice using a juicer, filtering and concentrating to obtain an apple juice concentrate ; (Ii) adding glucose to the result of step (i) and granulating; And (iii) drying the resultant of step (ii).

More preferably, the apple juice concentrate of step (i) has a sugar content of 60-65 brix, and the glucose of step (ii) is added to the apple juice concentrate of step (i) And the drying of step (iii) is carried out so that the moisture content of the apple juice-concentrated granules is 5% or less.

According to another preferred embodiment of the present invention, the apple juice concentrate and glucose are 20-30% by weight of apple juice concentrate and 70-80% by weight of glucose.

The raw materials constituting the apple leach composition prepared through the above process are sealed in a teabag pouch, and it is preferable to pack 5 to 9.5 g in each case.

In addition, when the apple is leached out of the car, preferably, the composition having the excellent sensory characteristics can be enjoyed by ingesting the apple leavening composition with about 200 ml of warm water for several minutes.

According to another aspect of the present invention, there is provided an apple leach composition prepared by the above-described method of the present invention.

Since the apple-leavening composition of the present invention is produced by the above-described method for producing an apple leaching composition of the present invention, the description common to both of them is omitted in order to avoid excessive complexity of the specification according to the repeating composition.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a process for preparing an apple-leavening composition and an apple-leaching composition prepared by the process.

(b) According to the method of the present invention, the apple-leavening composition containing the perilla is lyophilized or hot-air dried under specific conditions, and as a result, the flavor and palatability of the apple are imparted simultaneously in the sensory evaluation, Respectively.

(c) The apple-leavening composition prepared by the method of the present invention is manufactured into a tea-bag type that can be easily consumed by consumers, thereby contributing to an increase in income of an apple cultivating farmer, You will be able to broaden your choices.

FIG. 1 shows the results of sensory evaluation of apple leaching with addition of 0.5 g of persimmon leaves to 3 g of apple pulp containing hot-air-dried perilla according to an embodiment of the present invention.
Fig. 2 shows the results of sensory evaluation of apple leaching with addition of 0.5 g of persimmon leaves and 1.5 g of apple-concentrated granules to 3 g of apple pulp containing hot-air-dried pericarp at 80 캜 according to another embodiment of the present invention.
FIG. 3 shows the results of sensory evaluation of apple leaching with addition of 0.5 g of persimmon leaves and 3.0 g of apple-concentrated granules to 3 g of apple pulp containing hot-air-dried pericarp at 80 ° C. according to another embodiment of the present invention.
FIG. 4 shows the results of sensory evaluation of apple leaching with addition of 0.5 g of persimmon leaves and 4.5 g of apple-concentrated granules to 3 g of apple pulp containing hot-air-dried pericarp at 80 ° C. according to another embodiment of the present invention.
Fig. 5 shows the results of sensory evaluation of apple leaching with addition of 0.5 g of persimmon leaves and 6.0 g of apple-concentrated granules to 3 g of apple pulp containing hot-air-dried pericarp at 80 캜 according to another embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Example 1: Preparation of teabag apple-leaved tea I

First, the apples were selected, and the apples were immersed in an aqueous solution containing 5 to 6% of sodium chloride for 10 minutes to wash the foreign substances on the surface of the apples. Then, the apples were immersed in the water for 10 minutes to wash off residual sodium chloride and foreign substances , Removing the seeds of the apples and the ovaries, and selecting only the pulp of the apple including the peel. Then, the apple pulp containing the selected peel was cut into slices having a size of 10 to 15 mm using three seasons, and rapidly frozen at a low temperature (-40 ° C. or less), and then, under vacuum of 0.5 Torr or less The tea leaved apple leach was prepared by lyophilization using a freeze dryer at a temperature of 50 ° C or lower for 24 hours until the moisture content was 5% or less.

Example 2: Manufacture of teabag-type apple leach tea II

First, the apples were selected, and the apples were immersed in an aqueous solution containing 5 to 6% of sodium chloride for 10 minutes to wash the foreign substances on the surface of the apples. Then, the apples were immersed in the water for 10 minutes to wash off residual sodium chloride and foreign substances , Removing the seeds of the apples and the ovaries, and selecting only the pulp of the apple including the peel. Then, the apple pulp containing the selected peel is cut in a slice shape having a size of 10 to 15 mm by using three seasons, and then the above-mentioned cut apple is put into a hot air drier and dried at 40 to 80 ° C for about 10 to 15 hours, The tea leaved apple leach was prepared by hot air drying until the moisture content was less than 5%.

Example 3: Manufacture of tea bag-type apple leach tea III

0.5 g of dried persimmon leaves was added to 3 g of the apple leavening composition prepared in Example 1 and Example 2 to prepare a tea bag type apple leaching tea.

Example 4: Manufacture of tea bag-type apple leach tea IV

A tea bag type apple leaching tea was prepared by adding 0.5 g of dried orange peel to 3 g of the apple leavening composition prepared in Example 1 and Example 2.

Example 5: Preparation of tea bag-type apple leach tea V

0.5 g of dried chrysanthemum was added to 3 g of the apple leaching composition prepared in Example 1 and Example 2 to prepare a tea bag type apple leaching tea.

Example 6: Manufacture of tea bag-type apple leach tea Ⅵ

0.5 g of the dried green tea leaves was added to 3 g of the apple leaching composition prepared in Example 1 and Example 2 to prepare a tea bag type apple leaching tea.

Example 7: Preparation of tea-back apple-leaved tea VII

0.5 g of dried persimmon leaf was added to 3 g of the apple leavening composition prepared in Example 2, and 1.5 to 6 g of apple juice concentrated granules were added to prepare tea bag type apple leaching tea.

The apple juice concentrated granules were prepared by mixing 20-30% by weight of apple juice concentrate (60-65 brix) and 70-80% by weight of anhydrous crystalline glucose, which were obtained by juicing, filtering and concentrating the apple using a juicer, And dried to a final moisture content of 5% or less.

Experimental Example 1: Sensory evaluation

200 ml of hot water at 90 占 폚 was added to the tea-bag-type apple leach tea obtained by the above-mentioned Examples, and the resultant was used for 5 minutes. Sensory evaluation was carried out on 10 sensory agents trained on the obtained samples, using color, flavor, sweetness, sourness, pungent taste, or overall preference score using the 5 - point scale method.

Sensory evaluation of apple leaching by drying method of apple, addition of peel, addition of ingredients sample color incense sweetness Sour taste A bitter taste Comprehensive preference map Freeze-dried A 2.38 + 0.744 2.63 ± 0.518 2.38 ± 1.061 1.50 + - 0.756 1.50 + - 0.756 2.25 + 0.463 B 2.63 ± 0.518 2.63 ± 0.916 2.75 + 0.886 1.88 ± 1.126 1.75 + 0.886 2.63 ± 0.518 C 3.00 + - 0.535 3.25 + 0.886 2.75 ± 1.488 1.75 + 1.035 2.38 ± 1.302 3.38 + 0.744 D 3.63 ± 0.518 2.88 ± 1.126 1.38 + 0.744 2.75 ± 1.753 3.75 ± 1.581 1.63 + 0.744 E 3.50 + - 0.756 3.50 ± 0.535 2.63 ± 1.302 1.75 + 0.886 1.63 + 0.744 3.38 + 0.744 F 2.63 ± 0.744 2.50 ± 0.926 2.38 ± 1.506 2.00 ± 1.195 2.25 ± 1.282 2.00 ± 0.535 hot air dry
(40 DEG C) A 2.63 ± 1.061 3.25 + 0.707 3.13 ± 1.126 1.63 + 0.744 1.88 + 0.835 3.13 + - 0.991 B 2.63 ± 0.916 3.13 + - 0.991 3.25 ± 1.035 1.88 + 0.835 2.38 ± 1.302 3.13 + 0.641 C 3.50 + - 0.756 3.63 ± 0.916 2.63 ± 1.302 1.63 + 0.744 2.00 ± 1.069 3.63 ± 1.061 D 3.38 ± 0.916 2.63 ± 1.061 1.50 ± 0.535 1.88 + 1.356 4.63 ± 0.518 1.50 ± 0.535 E 3.75 ± 0.707 3.75 + 0.463 2.63 ± 1.408 1.75 + 1.035 1.88 ± 1.126 3.63 ± 1.061 F 3.75 + 0.886 2.88 ± 0.991 1.88 ± 0.991 2.13 ± 1.246 2.38 ± 1.302 2.50 ± 0.535 hot air dry
(80 DEG C) A 3.63 ± 0.744 2.63 ± 0.744 2.13 + 0.835 1.75 + 0.707 2.38 ± 0.916 2.88 ± 0.991 B 3.50 + - 0.756 2.63 ± 0.744 2.13 + - 0.991 1.88 + 0.641 2.75 ± 1.035 2.38 + 0.744 C 3.25 + 0.886 3.25 ± 1.035 2.63 ± 1.188 1.50 ± 0.535 2.63 ± 1.188 2.88 ± 0.991 D 3.38 ± 0.518 3.13 ± 1.356 1.50 ± 0.535 1.88 + 1.356 3.50 ± 0.926 1.50 ± 0.535 E 3.63 ± 0.518 3.50 ± 0.535 2.75 + 0.886 2.13 + - 0.991 2.50 ± 0.926 3.65 ± 0.707 F 3.00 + - 0.535 2.75 ± 0.707 2.75 ± 1.282 1.75 + 1.035 2.00 ± 1.069 3.00 + - 0.535

A, flesh 2 g; B, apple flesh containing the peel 3 g; C, apple flesh containing peel 3 g + green tea leaf 0.5 g; D, apple flesh containing peel 3 g + chrysanthemum 0.5 g; E, 3 g of apple pulp containing peel + 0.5 g of persimmon leaves; F, 3 g of apple pulp containing peel + 0.5 g of peel.

On the other hand, A and 2 g of flesh are produced by the method of Example 1 or 2, and show apple flesh without peel.

Sensory Evaluation of Apple Leaching by Drying Method

The results of the sensory evaluation of the apple leaching according to the drying method are shown in Table 1 above. According to the results shown in Table 1, the preference of the apple leaching using hot-air dried apple flesh at 40 ° C was high in the comprehensive preference degree item, but the preference of the apple leaching tea using the hot-air drying apple flesh at 80 ° C was remarkably high appear. In the case of the leach tea, when caramel color is added, caramel color should be added separately to satisfy the preference for color. However, in case of apple leaching using 80 ℃ hot air dried apple flesh, the tea color is yellow, It is not necessary and more preferable.

Sensory evaluation of apple leaching according to kinds of added ingredients

Table 1 shows the sensory evaluation results of apple leaching tea prepared by adding 0.5 g of green tea leaves, chrysanthemum, persimmon leaves, and citrus peel to 3 g of freeze-dried or hot-air dried flesh. According to the results shown in Table 1, both the freeze-dried flesh and the hot-air dried flesh exhibited a high degree of preference in the persimmon leaf supplemented diet. Especially, sensory evaluation of the fragrance items showed a much higher preference in the persimmon leaves.

Sensory evaluation of apple leaching according to the concentration of apple juice concentrate granules

In order to further increase the preference of the apple-leavening tea, the sensory evaluation results obtained by adding the apple juice concentrate granules without artificially adding the apple fruit were compared as shown in Figs. 1 to 5 below. According to the results, the overall preference of apple leaching tea prepared by adding 0.5 g of persimmon leaves and 1.5 g of apple juice concentrate granules to 3 g of hot air dried apple flesh of 80 ° C. shown in FIG. 2 was the highest. As shown in FIGS. 3 to 5, when the addition amount of apple juice concentrate granules was 3 g or more, the degree of preference for the sweetness item was increased, but the general preference degree was lower than that of apple juice concentrate granule 1.5 g.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (10)

A process for preparing an apple leach composition comprising the steps of:
(a) washing the apples and removing the seeds and ovaries to select the fruit pulp containing the peel;
(b) subtracting the result of step (a);
(c) hot air drying the resultant of step (b);
(d) adding 5 to 30 parts by weight of persimmon leaves as a raw material to 100 parts by weight of the result of step (c); And
(e) adding 30 to 90 parts by weight of concentrated apple juice to 100 parts by weight of the result of step (d).
delete The method according to claim 1, wherein the hot air drying in step (c) is performed using a hot air drier at 40 to 80 ° C for 10 to 30 hours.
delete delete delete delete The method of claim 1, wherein the apple juice concentrate granules are prepared by a method comprising the steps of:
(I) adding an apple to a juicer, and then juicing, filtering and concentrating to obtain an apple juice concentrate;
(Ii) adding glucose to the result of step (i) and granulating; And
(Iii) drying the result of step (ii).
9. The method according to claim 8, wherein the glucose of step (ii) is added in an amount of 200-400 parts by weight based on 100 parts by weight of the apple juice concentrate of step (i).
An apple-leavening composition prepared by the method of claim 1.

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