KR102013038B1 - A method of manufacturing a oriental melon sugar with non-thermal and concentration process and a oriental melon smoothie using the same - Google Patents

Abstract

The present invention relates to a natural melon sugar and powder using a melon, but the aroma, flavor and color of the melon using a non-heat concentrate technology, and a method for manufacturing a melon smoothie using the same, more specifically, a non-heat concentrate technology Method of producing natural melon sugar or powder with a unique aroma, taste and color of melon using melon, melon containing natural melon sugar with a unique aroma and taste of melon prepared by the above method, the melon sugar as an active ingredient It relates to a smoothie manufacturing method and a melon smoothie produced by the above method.
The present invention is a natural sugar solution using only melon without using other raw materials or additives other than melons, and has a sweetness similar to sugars such as sugar and fructose. As a result, the added value of melon can be improved in terms of functional aspects. In particular, the mellow's inherent aroma is altered in the heat concentration process due to the characteristics of the melon using non-heat concentrate technology to produce the melon sugar with its unique taste, aroma, and color, thereby improving the added value of processed melon. .

Description

A method of manufacturing a oriental melon sugar with non-thermal and concentration process and a oriental melon smoothie using the same}

The present invention relates to a natural melon sugar and powder having a unique aroma, taste, and color of melon using non-heat concentrate technology, and a method for producing melon smoothie using the same, and more particularly, a method of producing melon sugar using non-heat concentrate technology. It relates to a natural melon sugar solution prepared by the above method, the melons, flavor and color of the melon living, melon smoothie containing the melon sugar as an active ingredient.

Melon (Cucumis melo L. var makuwa Makino) has been cultivated in China, Korea, and Japan, mainly in Central Asia. In Korea, melon was estimated to have been cultivated before the Silla era, and many different varieties of native melon were grown in each province. Melon, produced as a representative fruit in summer, has higher caloric value and vitamins than other fruits and vegetables, and its food value is high. Its pharmacological action is known to be effective in coughing, expectoration, alleviating, diuretic and constipation.

Melon is a annual plant belonging to the family of fruits and vegetables, and its cultivation area in Korea is 4,872 ha as of 2017, and it is an economically important vegetable crop with a production value of about 600 billion won. 70% and 83% of production. Melon sales in the Seongju region amounted to 190,442 tons in 2017, an increase of 117.7% compared to the previous year, and sales amounted to KRW 530.3 billion, an increase of 134.8% year-on-year. In addition, it has become a global specialty beyond local specialties by activating exports mainly in Seongju melon export complex, distribution center and Nonghyup.

At present, the development of processed foods using local specialties has been actively conducted in Korea, and it is greatly contributing to the promotion of the region and the vitalization of the local economy through processed commercialization. However, most of the melon in Seongju-gun, Gyeongsangbuk-do is distributed as raw fruit, and some researches on the development of processed foods using melon have been reported.

A smoothie is a kind of fruit drink made by adding milk, yogurt, ice cream, etc. to a fruit or fruit juice according to a consumer's preference, and is a beverage of tea, coffee, juice, and other forms. Conventional beverages were initially loved by consumers, but as consumers with various preferences gradually increase, they are gradually dismissed from consumers who are fed up with simple drinks, and various studies have shown that the beverages are not good for health. The demand for conventional beverages is gradually decreasing.

Compared to the conventional beverages, the smoothie is added to the fruit or fruit juice by adding consumers' favorite palates and / or nutritional ingredients, for example, milk, yogurt, and ice cream. Iii) It is a beverage that combines the flavors of the ingredients, and has a better taste and flavor than the ingested ingredients such as fruit, fruit juice, milk and ice cream, and can simultaneously consume the nutritional ingredients of these ingredients. The consumption class is gradually increasing compared with the conventional beverage.

Looking at the current state of the processing technology of melons, honey feed containing sugars derived from poor melon and its manufacturing method are disclosed in Korean Patent Application No. 10-2013-0090754, and the preparation of red pepper paste or miso The method has been disclosed in Korean Patent Laid-Open Publication No. 10-2009-0072592. In addition, the manufacturing method of melon juice and melon 쨈, preservation has been disclosed in Republic of Korea Patent Publication No. 10-2001-0077630, and a beverage composition containing melon puree with excellent shelf life has been disclosed in Republic of Korea Patent No. 10-0268188. .

In addition, in the prior art related to the present invention, Korean Unexamined Patent Publication No. 2010-0138594 thawed the frozen bokbunja at 20 ℃ to 30 ℃ for 12 to 36 hours, crushed the thawed bokbunbun with a spatula, etc., the crushed bokbunja Put in a seed separator to rotate at 800 ~ 850 rpm / min so that the pulp and peel separated from the seeds, diluting the bokbunja juice separated from the seeds to 30% to 50% and add sugar and citric acid, the sugar and The present invention relates to a method for producing a bokbunja smoothie characterized by sterilizing acid-added bokbunja juice.

However, the present invention is a natural melon sugar (liquid sugar, living a unique melon flavor, taste, color using a non-heated concentrated technology that improves the disadvantages of the melons flavor, taste, color, etc. deterioration in the heat concentration process due to the characteristics of melons Per powder) is different from the technical features of the invention compared with the prior art, and the effects thereof are also different from each other and the technical constitution of the invention and the effects thereof are different inventions. In addition, anywhere in the prior art documents, the natural melon sugar (liquid sugar, powdered sugar) manufacturing method and the melon processed food prepared by the method and the manufacturing method of the melon using the non-heating concentrated technology unique melons, flavors, colors Nothing is implied or taught.

Accordingly, an object of the present invention is to improve the added value of melons by improving the disadvantages of the melons inherent flavor and color in the heating concentration process of the conventional melon processing process using the non-heated concentrated technology to melons It is to manufacture natural melon sugar and powder with rich taste and color, and to manufacture melon processed foods (for example, smoothies, etc.) using this as a substitute for sugar.

It is another object of the present invention to provide a method for preparing melon sugar or powder using the non-heating concentration technique.

In addition, another object of the present invention is to provide a melon smoothie containing a natural melon sugar solution and the melon sugar solution, which is inherent in the aroma, taste, color of the melon prepared by the above method as an active ingredient.

The purpose of the first step for achieving the above object for the present invention is to remove the melon nipple to remove the bitter taste of melon sugar, crushed and juiced, filtered to prepare a melon juice of the cloud type; Preparing melon juice of clear type by microfiltration through pectinase and cellulase enzyme treatment and deactivation, centrifugation, and diatomaceous earth filtration to the melon juice; Preparing a melon sugar or powder by rapid freezing the melon juice and then non-heating and drying it using a freeze dryer; The melon sugar or powder was added as a sugar substitute natural sugar was achieved through the step of producing a melon smoothie.

Melon sugar solution or powder that maintains the unique flavor and taste of melon using the non-heat concentrate technology according to the present invention can replace the existing sugar, and is effective as a semi-processed material for developing various melon processed foods. In addition, in terms of nutritional and quality, the melon's inherent taste, aroma and nutrients provide melon processed foods, as well as the added value of melon through processed commercialization.

Figure 1 is a block diagram showing a method for producing melon sugar (liquid sugar, sugar powder) using the non-heat concentrated technology.
Figure 2 is a photograph showing melon juice and melon sugar for each step of melon sugar (liquid sugar, powdered sugar) manufacturing process step using the non-heated concentrated technology prepared by the method of the present invention.
Figure 3 is a photograph comparing melon sugar (liquid sugar, 30Bx) using the non-heated concentrated technology prepared by the method of the present invention and melon sugar (liquid sugar, 30Bx) using a reduced pressure concentrated method at 60 ℃.
Figure 4 is a photograph of melon sugar (liquid sugar, powder sugar) product prepared using the non-heating concentration technology prepared by the method of the present invention.
FIG. 5 is a block diagram illustrating a method for preparing melon smoothie with the addition of melon sugar using the non-heating enrichment technique prepared by the method of the present invention.
Figure 6 is a photograph showing the comparison of melon sugar and sugar and non-melon smoothie using the non-heated concentrated technology prepared by the method of the present invention.

In the present invention, in order to manufacture melon sugar and powder, and melon smoothie, harvested in 2017 in Seongju-gun, Gyeongsangbuk-do, purchased B-type melon sold in the melon distribution center was used. Enzyme was purchased from pectinase (pectinase) and cellulase (cellulase) from Vision Biochem Co., Ltd. was used.

 Hereinafter, the present invention will be described in more detail according to Examples, Experimental Examples, and Comparative Examples. These Examples, Experimental Examples and Comparative Examples are only for illustrating the present invention in more detail, and it is obvious to those skilled in the art that the scope of the present invention is not limited thereto. The examples are only intended to illustrate the invention and are not intended to limit the scope of the invention. In addition, in the following description, 'melon sugar' and 'powder' are collectively referred to as 'melon sugar', and each of them will be divided into 'liquid sugar' and 'powder sugar'.

Example 1 Preparation of Melon Sugar (Liquid Sugar, Powder Sugar)

When manufacturing melon sugar, remove the faucet to improve the sweetness of the melon and remove the bitter taste, and wash it with a bubble washer to produce a safe product. After crushing using a crushing juicer, pass through a 1 μm membrane filter (MF). Cloudy melon juice was prepared.

0.01% by weight of pectinase and 0.1% by weight of cellulase were mixed in the melon juice and then maintained at 45 to 50 ° C. in a tank for 2 hours and then passed through the sterilizer for 1 minute at 95 ° C. or more. After inactivation of the enzyme was cooled to less than 30 ℃ within 3 minutes in order to minimize the flavor and color change of the melon. After the cooled melon juice was centrifuged at 7,000 rpm, 200kg / hr using a centrifuge, the clear liquid was purified by diatomaceous earth filtration to prepare a clarified melon juice.

The microfiltered melon solution was rapidly frozen to minus 40 ° C. and then subjected to unheated concentration using a freeze dryer. Powdered sugar was completely dried in a freeze dryer for 48 hours to prepare a powder, liquid sugar was dried in a freeze dryer for 24 hours to prepare a semi-dried frozen product thawed. Since the drying time in the freeze dryer varies depending on the capacity of the melon liquid to be added to the capacity of the freezer, it is necessary to set conditions for the dosage and time according to the desired sugar content.

Experimental Example 1: Analysis of Melon Juice Quality Characteristics during Melon Sugar Production Process

In order to confirm the quality characteristics according to the enzyme treatment in the melon sugar manufacturing process step, the melon juice after passing the 1μm membrane filter (membrane filter, MF) melon juice (before enzyme treatment), after the enzyme treatment, the sugar content, pH, color Measured.

Sugar was measured using a digital refractometer (ATAGO, Japan), pH was measured using a pH meter (DKK-TOA, HM-309), and chromaticity was measured using a colorimeter (KONICA MINOLTA CR-400, Japan). Brightness (L), redness (a) and yellowness (b) values were measured and expressed as Hunters color values.

As a result, as shown in Table 1, the sugar content was slightly increased due to the evaporation part of the enzyme treatment, and the pH was slightly lowered.

In the case of chromaticity, insoluble solids were decomposed after enzyme treatment, resulting in a higher brightness (L). The redness (a) value was not significantly different, but the yellowness (b) value was slightly increased by heat treatment. Could.

Melon juice quality characteristics Sugar content
(Bx) pH Hunters color values L a b △ E Melon juice
(Before enzyme treatment) 12.6 5.45 80.36 -2.71 19.13 21.27 Melon juice
(After enzyme treatment) 13.8 5.22 89.83 -2.15 21.91 19.27

Experimental Example 2 Quality Characteristics According to Activated Carbon Treatment in the Invention Process

1,000 ppm, 5,000 ppm, 10,000 ppm of activated carbon was treated in the enzyme-treated melon juice. However, if the content is high when the activated carbon is added and stirred in a tank weighing 200 kg or more, it is appropriate to treat 1,000 ppm because the activated carbon sinks and there is no difference in increasing the concentration of activated carbon. Confirmed.

In order to measure the quality difference according to the activated carbon treatment, the activated carbon was not treated or treated, and the sugar, pH, and color after centrifugation and diatomaceous earth filtration were measured as in Experimental Example 1.

As a result, there was no difference in the sweetness and pH according to the activated carbon treatment, but it was confirmed that the difference in chromaticity is large. The lightness (L) value showed little difference, but the redness (a) value was slightly higher after activated carbon treatment, and the yellowness (b) value was reduced to less than 1/2, showing the biggest difference. It was confirmed that the difference is large.

However, as a result of confirming the difference according to the activated carbon treatment after the non-heating concentration, it was confirmed that the color difference does not appear significantly different from the quality of the melon liquid before the concentration, and in the case of the activated carbon-treated melon sugar as shown in FIG. It was confirmed that this was very weakly dark, and in the chromaticity measurement results, it was confirmed that there was no significant difference in the brightness (L), redness (a), and yellowness (b) values (see Table 2).

From the above results, it was confirmed that it is preferable not to activate activated carbon in order to improve the efficiency in the mass production process during industrialization.

Quality Characteristics by Activated Carbon Treatment Sugar content
(Bx) pH Hunters color values L a b △ E Clear melon
(Activated carbon no treatment) 12.8 5.38 93.04 -1.96 15.65 12.60 Clear melon
(Activated carbon treatment) 12.6 5.35 93.81 -0.66 8.42 5.22 Non-heated concentrated melon sugar
(Activated carbon no treatment) 48.2 5.20 72.81 -2.88 28.24 33.15 Non-heated concentrated melon sugar
(Activated carbon treatment) 49.0 5.27 73.43 -2.43 28.95 33.25

Comparative Example 1: Quality Characteristics of Melon Melt and Reduced Concentration Melon Melt

The present invention is to produce a mellow in mellow flavor, taste, color of the melon during the decompression concentration of melon deterioration quality (mutation and brown change) of the melon sugar and the melon sugar using the non-heat concentrated technology The quality characteristics were compared.

As a result, as shown in Table 3, in the case of reduced-pressure concentrated melon sugar, the smell of melons was not felt, and the smell of heating due to heat was felt, resulting in poor quality. As a result of the chromaticity measurement, the brightness (L) value was lower than that of the non-heated concentrated melon sugar, and the redness (a), especially the yellowness (b) value was very high, and it was confirmed that the color became very dark brown. .

In addition, it was also confirmed that the color of the decompressed concentrated melon sugar was very dark compared to the non-heated concentrated melon sugar (see FIG. 3).

Quality Characteristics of Melon Melon by Concentration Method Sugar content
(Bx) pH Hunters color values L a b △ E Non-heating concentrate
(Freeze drying) Melon Party 30.3 5.15 72.62 -1.92 19.77 27.40 Concentrated under reduced pressure (60 ℃)
Melons 30.0 5.03 67.90 0.18 34.48 40.85

Example 2: Preparation of Melon Smoothie

The melon smoothie to which the non-heated concentrated melon sugar is added is a product developed by Seongju-gun Agricultural Technology Center using frozen melon, melon sugar and milk as raw materials. Prepared according to the process shown in FIG.

Melon smoothie is a frozen melon prepared in advance in a melon harvester and stored after freezing, frozen melon is frozen after cutting the melon flesh to a certain size. This is because the melon pulp is not evenly ground in the mixer process when the size of the melon pulp is large, making the particles small and uniform.

The melon smoothie is generally characterized in that it is made by adjusting the taste of sweet taste using natural melon sugar to improve the melon flavor and produce a healthy drink instead of using sugar to sweeten the drink.

Experimental Example 3: the present invention melon sugar (powder sugar) characteristics

In order to confirm the properties of the non-heated concentrated melon sugar (powder sugar) prepared in Example 1 as a sugar substitute sugar, quality characteristics of melon sugar (sugar sugar) and sugar were measured. Was difficult to measure and was measured after 50% dilution.

As a result, as shown in Table 4, as a result of measuring the sugar content of 50% diluent, the sugar content of melon sugar and sugar was almost similar, and it was confirmed that the sugar content of melon sugar in powder state was almost 100%. I could confirm it.

In the case of melon sugar, the yellow color of the melon was not shown well in the powder state, but it was confirmed that the color of the melon sugar became yellow when dissolved in a liquid state (see FIG. 6).

Melon Sugar and Sugar Quality Characteristics Sugar content
(Bx) pH Hunters color values L a b △ E Melons
(50% dilution per powder) 49.6 5.36 72.81 -2.88 28.24 33.15 Sugar
(50% dilution) 50.2 6.72 84.25 0.30 3.81 10.04

Experimental Example 4: Characteristics of Melon Smoothie of the Present Invention

Sugar, pH, and chromaticity measurements were performed in the same manner as in Experiment 1 of the present invention.

When manufacturing the melon smoothie, the quality measurement results according to the addition of melon sugar and sugar, it was confirmed that almost no difference in the sense (see Fig. 5). There was almost no difference in sugar or pH. As a result of chromaticity measurement, the color of melon sugar added melon smoothie was slightly higher in brightness (L) value, and yellowness (b) value was slightly higher in color (see Table 5).

Melon Smoothie, pH according to types of sugar Sugar content
(Bx) pH Hunters color values L a b △ E Melon Smoothie
(Melon sugar added) 16.9 5.71 90.61 -1.46 5.26 4.58 Melon Smoothie
(Sugar added) 17.1 5.64 88.43 -1.51 4.77 6.42

Comparative Example 2: Melon smoothie sensory evaluation according to the type of sugar of the present invention

The sensory evaluation was conducted on 10 male and female employees of the Seongju-gun Agricultural Technology Center. The evaluation items of taste were taste, flavor, color, and comprehensive taste. A melon-winning melon smoothie evaluation was performed and the sensory evaluation was very good: 5 points, similar: 3 points, very bad: 1 point.

As a result, as shown in Table 6, the melon smoothie prepared by adding melon sugar instead of sugar was evaluated that the melon taste and aroma are better and better, and the color did not feel the difference.

Melon Smoothie, pH according to types of sugar Sensory evaluation table (min 1 ~ min 5) flavor incense color Overall rating Melon Smoothie (with Melon Sugar) 3.5 3.3 3.0 3.6

Claims (5)

(a) Melody juice of Claude type, which removes melon foil through washing, crushing, and squeezing process after removing the tap for removing bitter taste after melon selection, and filtering it with membrane filter (MF). Preparing a;
(b) 0.01% by weight of pectinase and 0.1% by weight of cellulase were added to the Cloudy type melon juice prepared in step (a), followed by enzymes at 45-50 ° C. for 2 hours. Processing the;
(c) cooling the melon juice treated in step (b) to 90 ° C. or 95 ° C. for 1 minute with instantaneous heat treatment to deactivate the enzyme and then cooling it to 30 ° C. or less within 3 minutes; And
(d) centrifuging the melon juice cooled in step (c) to remove insoluble solids and diatomite filtration to obtain a clarification liquid; And
(e) a non-heat drying step of lyophilizing the melon juice in the clarified liquid state at -40 ° C. after freezing for a predetermined freeze drying time using a freeze dryer.
Method of producing a melon sugar processing extract of clear type excellent in melon, flavor and color of melon, characterized in that the freeze-drying is performed by adjusting the freeze drying time according to the input amount of melon juice in step (e).
The melon sugar-derived powder is prepared according to the method of claim 1, characterized in that it has a powder form upon thawing after freeze-dried melon indigenous melon sugar derived from melon sugar.
Manufacturing melon melon by cutting the melon faucet, skin, genus after washing and sanitary treatment, cutting it to a predetermined size, and wrapping it in a predetermined amount so as not to be contaminated by the outside and then rapidly freezing to prepare frozen melon; And
The frozen melon and milk, the powder derived from the melon sugar solution of claim 2 is mixed and pulverized, based on 400g of the prepared frozen melon, 200ml of milk and powder derived from the melon sugar of claim 2 10 ~ Mixing at a ratio of 20g and pulverizing with a blender; Melon smoothie manufacturing method characterized in that it comprises a melon sugar processing extract extract living in a unique aroma, taste and color of the melon as an active ingredient.
Melon smoothie prepared according to the method of claim 3. delete

Images