KR101883831B1 - Mulberry carbonated soft drink and manufacturing method the same - Google Patents

Abstract

The present invention relates to an edible carbonated beverage and a method for producing the same.
The method of producing an edible carbonic acid beverage according to the present invention includes a first step of preparing an edible mixture by adding and mixing olive sugar and citric acid, aging the edible mixture, filtering the edible mixture, A third step of adding carbonic acid to the mineral water to produce carbonated water, and a third step of mixing carbonic acid water with carbonated water prepared in the third step, And a fourth step of producing an organic acidic beverage, if possible.
According to the present invention, it is possible to promote the consumption of oats, and to simplify the manufacturing process and to save the cost due to the manufacturing process by manufacturing the oats water-containing beverage which is stable in the C3G coloring which is a functional substance which is easily broken during food processing Thus, the economic effect can be expected.

Description

[0001] The present invention relates to a carbonated beverage and a method for producing the same,

More particularly, the present invention relates to an edible carbonated beverage that can be stored for an extended period of time while maintaining its color by using an audi base that maintains the stability of C3G, and a method for producing the same.

Audi is a mulberry or mulberry tree belonging to the genus Morcophagus, which starts to ripen from late spring to early summer. There are many functional ingredients such as anthocyanins, Rutin, GABA, 1-DNJ and Resveratrol, which are substances known to prevent aging by eliminating active oxygen with large amounts of vitamins. It is known as a food that is beneficial to health.

Among them, anthocyanin contained in an audi is a water-soluble pigment present in fruits, leaves, stems or roots of various fruits and vegetables such as grapes, strawberries, blueberries, red cabbage, and purple sweet potatoes, , Algae and the like to contribute to the diffusion of moisture and seeds of pollen, as well as to inhibit aging, to treat diabetic retinopathy, to improve visual acuity, and to exhibit various physiological activities such as antioxidant activity. Therefore, It is popular as a material.

In particular, cyanidin-3-glucoside (C3G), a form of anthocyanin pigment contained in a large amount of audi, is known to have an excellent antioxidative power among various pigments. Aging is seven times higher than tocopherol It is known that the weight of cyanidin-3-glucoside of Audi reaches 23 times of grape and 2.3 times of color.

However, such a C3G dye is easily discolored during processing due to the instability of the pigment itself.

1. Korean Patent Registration No. 10-0323135 (Name of the invention: Method of manufacturing carbonated beverage using Audi extract, Applicant: Bauer / Aegeum Kim / Jung Soo Jyo, Registered Date: January 22, 2002) 2. Korean Registered Patent No. 10-1001361 (the name of the invention: natural carbonated tea beverage using ODI juice and its manufacturing method, Applicant: JEON Oh / Kim Tae Kyung, Registered Date: December 08, 2010)

It is an object of the present invention to provide a method for producing carbonated beverages which can be preferred by consumers without additional purchase by keeping C3G color stable by using a stable oder base and minimizing loss of audi flavor and sugar, And a method for producing the same.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

In order to accomplish the above object, the present invention provides a method for preparing an edible carbonic acid beverage, comprising the steps of: mixing an olive oil with citric acid; mixing the edible mixture with an olive oil; aging the mixture; A third step of producing carbonated water by injecting carbonic acid into the mineral water, and a third step of mixing the carbonic acid produced in the third step with the organic base produced in the second step, And a fourth step of producing an orogenic carbonated beverage which is stable and can be stored for a long period of time.

In the first stage of the production of the odd mixture, the odd and sugar are mixed in a ratio of 1: 1 to 2.5: 1, and the citric acid is mixed in an amount of 0.1 to 0.5% by weight based on the weight of the orodis.

In the second step, aging is performed at 20 to 30 ° C. for 10 to 30 days, and the enzyme inactivation treatment is performed in microwave for 1 to 3 minutes.

In the third step, the carbonic acid is injected in an amount of 24 g / 10 ml to 40 g / 10 ml at the time of producing carbonated water, and the number of injections is 3 to 5 times.

In the fourth step of producing the organic carbonated beverage, the organic base and the carbonated water are mixed at a weight ratio of 1: 4 to 8: 1.

The edible carbonated beverage of the present invention is produced by the above-described production method, and is characterized in that C3G is stable and long-term storage is possible.

According to the present invention, it is possible to promote the consumption of oats, and to simplify the manufacturing process and to save the cost due to the manufacturing process by manufacturing the oats water-containing beverage which is stable in the C3G coloring which is a functional substance which is easily broken during food processing Thus, the economic effect can be expected. In addition, it is possible to contribute to the increase of the income of the farmers and processing companies and the health promotion of the people by developing and selling the preference food which is improved from the simple food.

1 is a view showing a manufacturing process of an edible carbonated beverage according to a first embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail, and a detailed description of known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted.

The present invention relates to an edible carbonated beverage. More specifically, the present invention provides an edible carbonated beverage that can be stored for an extended period of time while maintaining the color of the eddy itself by using a stable organophilic base.

Particularly, in order to produce the C3B-stable organic base, the process of inactivating the enzyme is applied. In this case, by applying the post-treatment method instead of the pretreatment, the stability of the C3G dye, which is a functional substance, , So that it can be used for the development of functional foods with improved functionality by removing Odie from simple food products.

Hereinafter, the method for producing the organic drink of the present invention will be described in detail.

Step 1) Preparation of an audi mixture

First, prepare the audi for the material.

It is known that Audi contains a variety of physiologically active substances. Of these, cyanidin-3-glucoside (C3G) coloring matter, which is a type of anthocyanin coloring matter, is easily deteriorated when it is simply processed by Audie, Maintaining the stability of the C3G material is the primary objective.

Thus, in this step, without using the oodi immediately, the oodi sugar and the citric acid are mixed and mixed into the oodi mixture, and the oodi is used in the following procedure.

At this time, the mixture of the sesame and sugar is mixed at a weight ratio of 1: 1 ~ 2.5, and the citric acid is mixed at 0.1 ~ 0.5 wt% with respect to the weight of the sesame. When the content of sugar is less than 1 part by weight, the sugar content is too low, so that it is troublesome to add a separate sugar material in the final product, or the aging is not performed properly in the following aging process, If the ratio is more than 2.5 wt.%, Filtration is not performed well during the production of the following organic base, which makes it difficult to produce the desired carbonated beverage according to the present invention.

In addition, the addition of citric acid is one of the most suitable methods for improving the C3G pigment content and antioxidant ability, and the citric acid exhibits different effects depending on the type of sugar. In other words, when the oligosaccharide is used as the sugar type, the addition of citric acid causes a problem of deterioration of antioxidant ability. When citric acid is added by using xylitol, the content of C3G pigment and the antioxidant ability are improved but the overall content of C3G is low appear.

Therefore, it is most preferable to add citric acid only when sugar is used as the sugar type. In this case, the content of citric acid is preferably 0.1 to 0.5% by weight based on the weight of the ori. When the content of citric acid is less than 0.1 wt%, the stability of C3G is difficult to maintain. When the content of citric acid is more than 0.5 wt%, the taste of the following oudy base itself is deteriorated due to strong acidity of citric acid itself .

Step 2) Preparation of cyanidin-3-glucoside (C3G) stability-preserved audi bass

In this step, the oudy mixture prepared in the above step 1 is aged, filtered, and then subjected to an enzyme inactivation treatment to produce an oudy base.

In order to maintain the C3G stability of the audi + sugar + citric acid mixture, aging and enzyme inactivation must be performed. In this case, the aging is performed at 20 to 30 ° C. for 10 to 30 days. When the aging is not performed, the C3G pigment content is lowered by the subsequent enzyme fluorination treatment. As a result, In order to accomplish the object of the invention, it is an indispensable process that must go through. When the aging process is performed at a temperature lower than 20 ° C. for more than 30 days, the temperature is not matched, the content of the C3G pigment is not increased, the aging time becomes too long, and there is a possibility that the fermentation proceeds in the form of alcohol fermentation. When the temperature is less than 10 days, the temperature is too high, so that even if the aging time is short, the fermentation may proceed in the form of alcohol fermentation.

After the aging process, the enzyme inactivating process must be performed to maintain the C3G stability. However, when the process is applied to the hydrolyzate itself, the C3G content may be lowered. Therefore, in this step, it is very important to apply the inactivation method of enzyme in the mixture state after first mixing and mixing the sugar and citric acid.

At this time, any method may be applied as the enzyme inactivation treatment method, but in the present invention, in order to minimize the flavor and loss of sugar in the present invention and to maintain the C3G stability, it is preferable that the treatment is performed in microwave for 1 to 3 minutes Most preferred. In other words, if the enzyme inactivating treatment condition is exceeded, the component may be destroyed. Therefore, treating the microwave for 1 to 3 minutes is a necessary condition to maximize the stability of the C3G component of the Audi.

Step 3) Production of carbonated water

In this step, carbonated water is injected into bottled water to produce carbonated water.

The total amount of the carbonic acid gas to be injected is 24g to 40g per 10ml of the living water. In this case, the amount of the carbonic acid gas injected is divided into 3 to 5 times by 8g each time.

If the amount of the carbonic acid is out of the above range, the carbonic acid content is not matched to deteriorate the sensation of coolness or to change the appearance of the quality. In addition, the content of the carbonic acid may deteriorate the consumer's preference. It becomes difficult to achieve the desired effect of the invention.

The reason for injecting the number of injections is that the carbonic acid gas may not be completely injected into the water when a large amount of carbonic acid gas is injected at one time. Therefore, in order to completely retain the carbonic acid gas of 24g to 40g per 10ml of the water, This is because it is best to inject in divided doses.

3) Manufacture of beverages

In this step, the edible base produced in the second step is mixed with the carbonated water produced in the third step to produce an organic carbonated beverage, which is the final material of the present invention, which is stable and can be stored for a long period of time. At this time, the organic base and the carbonated water are mixed at a weight ratio of 1: 4 to 8, which is a mixing ratio for maximizing consumers' favorite taste (sugar content) The problem of adding sugar components is caused.

The above-mentioned edible carbonic acid beverages are stable in C3G, and their color can be maintained for a long period of time. Thus, it is possible to develop and sell high value-added products and functional products by moving away from simple food materials It is worth using as a functional material.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, these Examples and Experimental Examples are for illustrative purposes only and do not limit the scope of protection of the present invention.

< Example  1. Manufacture of edible carbonated beverages>

500 g of sugar, 500 g of sugar and 0.3% by weight of citric acid (relative to the weight of the sesame) were added and mixed to prepare an odi mixture. Then, the mixture was aged in a dark place at 25 ° C for 20 days, filtered, treated with a microwave for 3 minutes by an enzyme inactivation treatment to prepare an audi base.

Separately, 8 g of carbonic acid gas was injected three times per 10 ml of the bottled water to produce carbonated water having a total carbonic acid gas injection amount of 24 g.

800 ml of the above-mentioned carbonated water was added to 200 ml of the above-prepared Odibe base, and the mixture was mixed to prepare an organic beverage of the present invention.

< Comparative Example  One. Low temperature fermentation broth  Manufacture of carbonated beverage using>

The same procedure as in Example 1 was carried out except that the aged mixture was aged at 4 ° C for 180 days to prepare carbonated beverages.

< Experimental Example  1. In the process of enzyme inactivation treatment in the production of the audio base C3G content >

1. Experimental Method

 end. Manufacture of an audi bass and enzyme inactivation treatment

In order to prepare an audi bass, the 'sour' audi stored at -60 ° C was thawed and heat-treated for 3 minutes using a domestic microwave oven to separate the enzyme inactivation (pretreatment) and non-treatment. 500 g of sugar and 0.3% by weight of citric acid were added to 500 g of each of the Audi bases, followed by mixing for 30 days in a dark place. The aged oudy mixture was cleanly filtered twice to remove any suspended matter or residue. The filtrate was subjected to enzyme inactivation treatment (post-treatment) by heat treatment for 3 minutes using a domestic microwave oven.

I. Analysis of C3G content in Audi Bases by processing and storage period

 After 5 ml of 5% formic acid was added to 5 ml of each of the ODI bases prepared according to the processing method, the mixture was extracted with ultrasound (BRANSON 8510R-DTH, USA) for 1 hour and filtered. 1.5 ml of the filtrate was taken in a vial for LC Respectively.

2. Experimental results

The results of the experiment are shown in Tables 1 and 2 below.

Pretreatment C3G  content
(ppm) Comparison 1 Audi 500g + sugar 500g 38 Comparison 2 Audi 500g + Sugar 500g + Citric acid 0.3% 247 Comparison 3 Odor 500g + enzyme inactivation treatment ( 3 minutes treatment ) + sugar 500g 15 Comparison 4 500 g of oedin + enzyme inactivation treatment ( 3 minutes treatment ) + sugar 500 g + citric acid 0.2% 25 Compare 5 Odyssey 500g + enzyme inactivation treatment ( 3 minutes treatment ) + sugar 500g + citric acid 0.3% 60

After treatment C3G  Content (ppm) During manufacture 1 month
After saving 3 months
After saving 6 months
After saving 12 months
After saving Compare 6 Odyssey 500g + sugar 500g + enzyme inactivation treatment (3 minutes treatment) 50 45 41 39 30 Compare 7 Audi 500g + Sugar 500g + Citric acid 0.3% 210 155 120 84 75 Practice 1 Oddi 500g + Sugar 500g + Citric acid 0.3% + Enzyme inactivation treatment ( 1 minute treatment ) 208 180 155 120 109 Practice 2 Oddi 500g + Sugar 500g + Citric acid 0.3% + Enzyme inactivation treatment ( 3 minutes treatment ) 225 219 204 190 185 Compare 8 Oddi 500g + Sugar 500g + Citric acid 0.3% + Enzyme inactivation treatment ( 5 minutes treatment ) 151 90 85 66 46 Compare 9 Oddi 500g + Sugar 500g + Citric acid 0.3% + Enzyme inactivation treatment (treatment for 10 minutes ) 60 45 30 15 22

As shown in Table 1 above, it was confirmed that the C3G content was lowered when the enzyme inactivation treatment was applied to the oedium itself in the preparation of the oudy base used in the present invention.

On the other hand, as shown in the above Table 2, when the inactivating enzyme treatment in the production of an audi bass is applied as a post-treatment process after mixing all of audi, sugar, and citric acid into the mixture, there is almost no loss of C3G, Even though the loss was the least. It is presumed that the oxidation inhibition effect of the processed product appears by inactivating the oxidizing enzyme during the processing of the oedicus. In addition, the time of the enzyme inactivation process applied also plays an important role in preventing the loss of C3G. Thus, it is confirmed that C3G is lost even if it is exposed to micerowave for a long time (more than 5 minutes)

< Experimental Example  2. Confirmation of characteristics according to storage temperature by carbon dioxide gas injection amount>

1. Experimental Method

In order to confirm the change of the characteristics according to the amount of carbonic acid gas injected and the storage temperature, the carbonic acid gas was injected at 1 to 5 times (8g / 10ml ~ 40g / ml) It was observed that there was a change in the formation of foreign matter and the fragrance at intervals of 3 days while storing (25 ° C) and refrigerated storage (4 ° C).

2. Experimental results

Storage temperature Stage 1
(8 g / 10 ml) Step 2
(16 g / 10 ml) Step 3
(24 g / 10 ml) Step 4
(32 g / 10 ml) Step 5
(40 g / 10 ml) 25 ℃ Comparative Example 1 - ++++ - +++ --- ++ --- ++ ---- + Example 1 --- ++ ---- + ----- ----- ----- 4 ℃ Comparative Example 1 ----- ----- ----- ----- ----- Example 1 ----- ----- ----- ----- -----

* External change: + Number of change indication, - No change / Display in 3-day interval / Bold when incense change

As shown in Table 3, no changes were observed in the formation of odorant and the odor of oddic acid beverage according to the amount of carbonic acid gas injected in the refrigerated storage (4 캜), but at room temperature storage (25 캜) And the external change of

As described above, the amount of the carbonic acid injected and the storage temperature during the production of the organic carbonated beverage are also important, and the organic carbonated beverage of the present invention can be stored at room temperature for 3 to 5 times.

< Experimental Example  3. Change in color and sugar content according to the amount of carbon dioxide gas injected>

1. Experimental Method

The odd carbonated drinks were prepared by varying the amount of carbonic acid gas injected 1 to 5 times (8g / 10ml ~ 40g / ml) to determine the change in color and sugar content of the beverage according to the amount of carbon dioxide gas injected Were observed at 3 - day intervals. The color was quantified by comparing with the standard Korean standard color sampling (Industrial Promotion Agency / Korea Broadcasting System). The sugar content was measured with a digital refractometer (PR101, ATAGO CO., LTD, Japan) and expressed as Brix%.

2. Experimental results

Stage 1
(8 g / 10 ml) Step 2
(16 g / 10 ml) Step 3
(24 g / 10 ml) Step 4
(32 g / 10 ml) Step 5
(40 g / 10 ml) Color change Comparative Example 1 7.5R0092 7.5R0092 7.5R0097 7.5R0098 7.5R0098 Example 1 5R0063 5R0064 5R0072 5R0072 5R0072 Change in sugar content Comparative Example 1 4.1 4.5 4.7 4.7 4.7 Example 1 5.1 5.2 5.4 5.4 5.4

As shown in Table 4, it was found that the change in color or sugar content occurred as the carbon dioxide gas injection amount was decreased. Therefore, when carbonated beverages of the present invention are manufactured, carbonic acid gas is injected in an amount of 24 to 40 g per 10 ml of bottled water, and the carbonic acid gas is injected in 3 to 5 divided doses with 8 g per injection amount. The color or the sugar content is not changed, thereby providing consumers with a consistent taste of the organic drink.

< Experimental Example  4. Confirm the sugar content according to the mixing ratio of the organic base and the carbonated water in the production of the organic carbonated beverage>

1. Experimental Method

The sugar content of the final carbonated beverage and commercial carbonated beverage according to the mixing ratio of the organic base and the carbonated water were measured and compared. And measured with a digital refractometer (PR101, ATAGO CO., LTD., Japan).

2. Experimental results

division Brix% One 2 3 Average Market
carbonated drink cider 12.1 11.9 12.0 12.0 soda 14.4 14.3 14.1 14.3 Audi
carbonated drink Audi Base 100ml 12.9 12.9 12.8 12.9 Audi Base 114ml 13.3 13.4 13.6 13.4

* Based on mineral water: 800ml

As shown in Table 5, in order to match the taste of the organic carbonated beverage of the present invention to that of commercially available carbonated beverages, it was found that the mixing ratio of the organic base and the carbonated water was 1: 4 to 8, I could.

In other words, although not shown in Table 5, when the mixing ratio of the carbonated water in the mixing ratio of the organic base and the carbonated water is less than 4, the content thereof is too small and the sugar content becomes too high to give consumers an uncomfortable feeling. And it is confirmed that consumers are not preferred because they are more diluted than the taste of commercial beverages.

As described above, the production method of the present invention minimizes the loss of C3G from Audi, so that even when the C3G is stabilized, the audi bass is manufactured and stored for a long period of time. Thus, the color is maintained and consumers' preference can be increased. It can be seen that it is possible to develop and sell the products with enhanced product and functionality, thereby contributing to the income increase of the farmers and processing companies and the health promotion of the people.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. It will be possible. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims (8)

A first step of mixing the sesame seeds and the citric acid in an amount of 1: 1 to 2.5: 1 by weight, and mixing the seeds with the seeds in an amount of 0.1 to 0.5% by weight based on the weight of the sesame seeds, ;
The aged mixture is aged at 20 to 30 ° C for 10 to 30 days, filtered, and then subjected to enzyme inactivation in a microwave for 1 to 3 minutes to produce C3G (cyanidin-3-glucoside) A second step;
A third step of injecting carbonic acid into the living water, wherein the amount of carbonic acid injected is from 24 g / 10 ml to 40 g / 10 ml, and the number of injections is divided into 3 to 5 divided doses,
The odd base prepared in the second step is mixed with the carbonated water prepared in the third step and mixed in a ratio of 1: 4 to 8 to prepare an odinic acid drink (Brix%) of 12.8 to 13.6, (4)
A method for producing an edible carbonated beverage.
delete delete delete delete delete delete A process for producing a cigarette comprising the steps of: (1) preparing a cigarette comprising C3G,
Odd carbonated beverages.

Images