KR102027680B1 - Plum drink with Natural aromatic water of plum, and Its manufacturing method - Google Patents

Abstract

The present invention relates to a sulfur plum drink using a natural aroma water of sulfur plum, and a method for producing the same, the first step of extracting the sulfur plum distillate by putting the yellow plum raw fruit, purified water and refined sugar in a distillation extractor; Cooling the yellow plum distillate to produce a yellow plum hydrosol, comprising: a third step of mixing the yellow plum hydrosol and carbonated water; In the first step, the blending ratio of raw yellow plum, purified water and refined sugar is 10 kg: 35 L: 40% of the amount of purified water, and in the second step, the sulfur plum hydrosol is produced when 30 L of yellow plum hydrosol is produced. It is characterized by acquiring.

Description

Plum drink with natural aromatic water of plum, and Its manufacturing method

The present invention relates to a sulfur plum drink using natural plum water, and a manufacturing method thereof.

Yellow plum is widely used as a raw material for producing yellow plum wine, pickles, juice, and the like. The pharmacological properties of Hwangmaesil are known to be effective in improving the constitution by anti-alkali, anti-allergic and anti-allergic effects, and are known to be effective in hypertension, diabetic diabetes, diarrhea, and dietary fiber. It is said to be excellent in effect and good for hangover removal effect.

However, even though the plum plum has the above-mentioned useful advantages, there are not many opportunities for easy access.

In addition, although the yellow plum is concentrated and marketed in a high concentration of concentrate, attempts to develop a new type of health food forming a puree of granules that are easy to eat and easy to carry are insufficient.

On the other hand, the yellow plum has a useful effect as described above, but has not developed a high value-added product using the yellow plum, there is a difficulty in generating revenue in the yellow plum farm.

Republic of Korea Patent Publication No. 10-1105539 (2012.01.05.) Republic of Korea Patent Publication No. 10-0959653 (2010.05.17.) Republic of Korea Patent Publication No. 10-1110548 (2012.01.19.) Republic of Korea Patent Publication No. 10-1541892 (2015.07.29.)

The technical problem to be achieved by the present invention, by using the high functionality of the yellow plum, to provide a high-value processed processed food for the development of high value-added processed food for the growth of the yellow plum cultivation farmers, and to provide a method of manufacturing the plum plum Its purpose is to.

In addition, another object of the present invention is to provide a sulfur plum drink using a natural plum water of sulfur plum so that it can be produced at an optimum ratio for improving the functionality, and a manufacturing method thereof.

In addition, another object of the present invention is to provide a sulfur plum drink using natural aroma water of sulfur plum and a method for producing the same to maintain the flavor of the fruit by adding natural aromatic water rather than synthetic.

According to an embodiment of the present invention for achieving the above technical problem, sulfur plum drink using natural plum water of sulfur plum, the first step of extracting the yellow plum distillate by putting the raw plum, purified water and refined sugar in a distillation extractor; And a second step of cooling the yellow plum distillate to produce a yellow plum hydrosol; and a third step of mixing the yellow plum hydrosol and carbonated water.

In the first step, the mixing ratio of the fresh plum and raw water, the purified water and the purified sugar is 10 kg: 35 L: 40% of the purified water amount, in the second step, the sulfur plum hydrosol is the sulfur plum hydrosol It includes obtaining at the time when this 30 liter is produced.

In addition, in the third step, the sulfur plum drink using natural plum water of sulfur plum according to an embodiment of the present invention, further mixed grapes to the sulfur plum hydrosol, the sulfur plum hydrosol and the grape is based on weight To 70:30 ratio.

In addition, in the first step, sulfur plum drink using natural plum water of sulfur plum according to an embodiment of the present invention, the xylitol is further mixed with the refined sugar, the refined sugar and the xylitol in a 30: 70 ratio by weight Can be mixed.

In addition, in the third step, the sulfur plum drink using natural plum water of sulfur plum according to an embodiment of the present invention, the salt is further mixed with the refined sugar and the xylitol, the salt is mixed with the purified sugar and the xylitol It may be mixed in a ratio of 2% by weight.

In addition, the sulfur plum drink using the natural plum water of sulfur plum according to an embodiment of the present invention, the yellow plum raw, the purified water, the purified sugar, the xylitol and the salt is a value of less than or equal to 3% relative to the value of the mixing ratio presented; It may be applied to the error range of 3% or more value.

Specific details of other embodiments are included in the detailed description.

Hwangmaesil drink using yellow plum natural aroma water according to an embodiment of the present invention made as described above, can provide a high-value-added product using the yellow plum, in particular to produce a beverage product related to plum plum without a public feeling can do.

In addition, the production of supplementary products using yellow plum can contribute to increase the profit of the yellow plum farm.

Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below.

Embodiments described below are shown by way of example in order to help understanding of the present invention, it will be understood that the present invention can be implemented in various modifications different from the embodiments described herein. However, in the following description of the present invention, if it is determined that the detailed description of the related known functions or components may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

Meanwhile, terms to be described below are terms set in consideration of functions in the present invention, which may vary depending on the intention or custom of the producer, and the definitions thereof should be made based on the contents throughout the present specification.

An embodiment of the present invention is to provide a yellow plum natural aroma water using the yellow plum, and to provide a sulfur plum drink and its composition using the yellow plum natural aroma.

 <Fruit moisture content and distillate extract production before distillation extraction>

The present invention will be described with reference to [Table 1] as a result of examining the water content of the yellow plum and other fruits before distillation extraction. [Table 1] shows the water content and the production amount of the distillation extract according to the presence or absence of refined addition when distillation extraction.

The moisture content of yellow plums without seeds was 81.7%, and grapes and strawberries showed high moisture content of around 89%. And most of the extract may be a fresh fruit.

Purified water for distillation extraction based on a comparative example of distilling and extracting living organisms without the addition of refined sugars and 10 kg of biological samples in order to produce hydrosol, a basic raw material for beverages, and syrup distillate, for the production of carbonated beverage raw materials. Example of distillation using 40% sugar per tablet for 35 liters is used as a beverage material.

When distillation extraction, 35 liters of purified water for distillation extraction per 10 kg of organisms per sample was produced to produce 30 liters of natural hydrosol by steam distillation, and about 5 liters of fruit distillate concentrate remaining in the inner pot was produced. The concentration and the concentration of the distillate concentrate are kept constant, whereby the basic raw material for the carbonated beverage can maintain a constant concentration.

The amount of distillate extract produced by each raw material is 30 liters of hydrosol from 35 liters of distillate extract. The remaining distillate concentrate can produce 5 liters of yellow plum, and 7 liters of strawberries and grapes. This can be seen that the high moisture content of the berries and grapes of the organisms increased the production of distillate concentrate after extraction.

The fragrance intensity of the distilled extract is described with reference to [Table 2]. [Table 2] shows the fragrance intensity (1ml, A.U.) of the distilled extract with or without purified sugar addition.

As a result of investigating the fragrance intensity of distilled extract with or without refined sugar added during distillation extraction, most of the treated groups added distilled extract with high fragrance strength and high fragrance strength of hydrosol rather than distilled concentrate. Show characteristics.

By sample, the fragrance intensity of the yellow plum hydrosol distilled by adding refined sugar showed the highest 2,752 (A.U.) among all treatments, followed by grape grape hydrosol, followed by strawberry hydrosol. The lowest hydrosol aroma of strawberries is found to be unsuitable as a basic raw material for carbonated drinks.

On the other hand, the distilled concentrate of strawberry had the highest intensity of 2,314 (AU) of the strawberry distillate without added refined sugar, and the next order was 1,808 (AU) of the yellow plum distilled concentrated by distillation by adding refined sugar. Grape is the lowest as 1,674 (AU), there is a difference in the fragrance intensity of each sample for the extract of hydrosol and distilled concentrate.

The sugar content between the distillate concentrate distilled by adding refined sugar for each fruit and the distillate concentrate distilled without adding refined sugar will be described with reference to [Table 3]. Table 3 shows the sweetness and acidity of the fruit-derived distillation extract.

The hydrosol has a sweetness of 0.03 (° Brix) to 0.2 (° Brix), which may contain almost no refined sugar, and the fragrance may be evaluated as optimal for producing a carbonated beverage having a natural aroma.

The sugar content between the addition of purified sugar for each fruit and the extracts of the distilled concentrate extracted by distillation without adding the refined sugar may have a significant difference.

The difference in sugar content between the samples may be 42.73 (° Brix) of strawberry distillate, with the strongest sweetness, followed by 39.4 (° Brix) of yellow plum and 33.2 (° Brix) of grapes.

The sugar content of the concentrated extract distilled by the addition of refined sugar showed 33.2 (° Brix) to 42.73 (° Brix), while the distillate concentrate without the added sugar was 7.39 (° Brix) to 11.53 (° Brix).

That is, it can be evaluated that the concentrate obtained by distillation by adding refined sugar shows remarkably high sweetness and is suitable for use for syrup.

The acidity (pH) may be slightly lower than the comparative example in which the refined sugar is not added to the embodiment in which all of the samples are distilled and extracted.

As a distilled extract, hydrosol has a slightly higher acidity than distilled concentrate. Hydrosol has the lowest acidity of yellow plum at pH 3.59 to pH 3.62, followed by increasing strawberry in order of pH 4.03 to pH 4.49 and grapes in order of pH 4.44 to pH 4.51.

Distilled concentrate showed a lower acidity than the hydrosol for all samples, the acidity of the sulfur plum concentrate is the lowest pH 2.62 to 2.68 it can be seen that the strong sour taste. Strawberries and grapes appear to be less acidic than yellow plums at pH 3.47 to 3.75.

The hydrosol distilled by the addition of sugar shows a clear liquid without color by treatment, and may be optimal as a basic raw material for carbonated beverages characterized by a clear liquid, which will be described with reference to [Table 4]. Table 4 shows the chromaticity (3 ml, A.U.) of the distillate extracts for each fruit.

In the distillate concentrate, yellow plum showed reddish yellow color, strawberry showed dark red color, and grape showed reddish yellow color and yellowish brown color. In addition, compared with the comparative example without the addition of refined sugar shows a slightly darker color, similar to the color syrup or 쨈.

<Proper Hydrosol Blending Ratio of Yellow Plum and Fruit for Carbonated Drinks>

The sweetness, acidity (pH) and chromaticity of each hydrosol compounding ratio for carbonated beverages will be described with reference to [Table 5]. Table 5 shows a comparison of sugar content, acidity and chromaticity according to the hydrosol compounding ratio added by distillation of refined sugar.

There is almost no sugar content in the basic raw material for carbonated beverages in which the yellow plum and the hydrosol are mixed with each fruit, and the acidity (pH) is higher than the hydrosol of 100% of the yellow plum in the comparative example as the amount of fruit hydrosol increases for each treatment. It can be seen that the sour taste decreases slightly as the pH) increases.

In order to prepare a carbonated beverage which is a transparent carbonated water having a natural scent, 0%, 10%, 20% 30% of each fruit hydrosol is added to the hydrosol of the yellow plum which is distilled out by adding refined sugar to the fruit carbonated beverage Prepare basic raw materials. The basic raw materials of the sulfur plum carbonated beverages added with fruit hydrosol as the main raw material of the hydrosol of the yellow plum have the same shape as the soft drink with the clear image as the transparent liquid.

<Fragrance Strength by Hydrosol Mixing Ratio>

Most soft drinks can be made by making fruit flavors as artificial flavors. On the other hand, yellow plum natural aroma water according to an embodiment of the present invention can reproduce the natural fruit flavor.

The fragrance intensity according to the proportion of fruit hydrosol containing yellow plum as the main raw material will be described with reference to [Table 6]. [Table 6] shows the fragrance intensity according to the hydrosol blending ratio of distilled extract by adding refined sugar.

When the combination of yellow plum hydrosol and grape hydrosol is higher than the combination of yellow plum hydrosol and strawberry hydrosol, the fragrance intensity is higher for each treatment, and when the yellow plum hydrosol and grape hydrosol are combined with 10% It is the highest at 2,900 (AU) and seems to have the strongest scent.

Hydrosol having 100% of yellow plum has a higher fragrance intensity than that of the example in which strawberry hydrosol is blended as 2,752 (A.U,). In other words, it can be seen that the sulfur plum hydrosol alone has a sufficient aroma to be used as a basic raw material for carbonated beverages.

<Sensory evaluation by blending ratio of hydrosol for carbonated beverages>

The results of the fragrance sensory evaluation according to the blending ratio of the hydrosol for the carbonated beverage base material are described with reference to [Table 7]. [Table 7] shows the fragrance sensory evaluation by the blending ratio of the hydrosol for the carbonated beverage base material.

In the fruity reproducibility of the hydrosol itself, the peach fragrance rich in 100% of the hydrosol of Hwangmaesil, the main ingredient of carbonated drinks, may be best contained. As the amount of grape hydrosol or strawberry hydrosol is added, the peach scent peculiar to yellow plum may gradually decrease.

On the other hand, the biggest problem with the soda of the yellow plum may be the smell of yellow plum seeds. Grape hydrosol or strawberry hydrosol can be added to remove the smell of yellow plum seeds, but the result of investigating the degree of seed odor reduction showed that the seed smell of 100% of the yellow plum hydrosol was distilled with refined sugar. It was found to decrease a lot.

On the other hand, as the fruit blending ratio is higher, the smell of yellow plum seeds may be somewhat reduced, but there may be no big difference. Among the fruits, grape hydrosol was more effective in reducing yellow plum seed odor than strawberry hydrosol, but there was no significant difference, and there was no significant difference from 100% of yellow plum hydrosol as a comparative example. There may not be a significant effect on the removal.

In the fragrance sensory evaluation of the basic raw materials of sulfur plum carbonated beverages containing fruit hydrosol, the combination of yellow plum hydrosol and grape hydrosol may increase the sweet fruit flavor overall. It is excellent in obtaining the same rating result as when adding 10% grape hydrosol may not have the effect of aroma on the blending ratio.

The taste sensory evaluation of the basic raw material for carbonated beverages will be described with reference to [Table 8]. Table 8 shows the taste evaluation and selection according to the hydrosol compounding ratio.

Hwangmaesil Hydrosol 100% stock solution has a weak sweet taste, rich fruit flavor remains in the mouth, good aftertaste, taste sensory evaluation shows the same rating as 30% added grape hydrosol.

That is, it can be evaluated that it is preferable to use a 100% solution of sulfur plum hydrosol or a mixed sulfur plum hydrosol containing 30% sulfur plum hydrosol and grape hydrosol as a basic raw material for use as a carbonated beverage. have.

<Sugar and Salinity for Development of Low Sugar, Low Salt Sulfur Plum Ion Carbonated Drink>

Sugars and salts for the development of low sugar and low salt yellow plum ion drinks will be described with reference to [Table 9]. Table 9 shows the sugar content and salinity of the mixed additives added to the sulfur plum hydrosol.

To select the appropriate blending ratio of ionic additives and sulfur plum hydrosol for the development of yellow plum ion carbonated beverage, no refined sugar (100% hydrolysis), 10% sugar, 10% xylitol, 2% salt, 10% tablet was added to the yellow plum hydrosol. % + Salt 2%, xylitol 10% + salt 2%, first mixed sugar (70% tablets + xylitol 30%) + salt 2%, second mixed sugar (50% per tablet + 50% xylitol) + 2% salt, And the third mixed sugar (tablet sugar 30% + xylitol 70%) + salt 2% to measure the sugar and salinity.

It can be determined that there is little sugar and salinity of the comparative example in which the refined sugar is not added to the yellow plum hydrosol.

In the example of adding 10% of sugar per tablet and 10% of xylitol to Hwangmaesil hydrosol, there was no salinity, and the sugar content of 10% refined sugar content of 9.9 (° Brix) and 10% of xylitol were measured to 9.6 (° Brix). As a result, the addition of refined sugar shows a slightly higher sugar content.

As a result of adding 2% of salt to the hydrosol of yellow plum, the sugar content was measured as 2.5 (° Brix) and 15.0 (Salt%), so that refined sugar by salt was measured. Seems to be.

Sugar and salinity were measured by adding 2% of salt to 10% of tablets and 2% of salt to 10% of xylitol.As a result, 10% of sugar contained 12.1 (° Brix), 15% of salt (Salt%) and 10% of xylitol. (° Brix), salinity 11.9 (Salt%) was measured, and the addition of 10% xylitol + 2% salt added xylitol 10% + salt 2% lower sugar and salinity than the added sugar and salt Able to know.

As a result of measuring the sugar and salinity of the first, second, and third mixed sugars, the sugars showed the same 12.0 (° Brix) for the first, second, and third mixed sugars, and thus, there may be no change in the sugar content due to the addition of refined sugar and xylitol. And salinity decreases in the order of 1, 2, 3 mixed sugars in the order of 13.4%> 13.1%> 12.1%, which has a low salt effect, but it can be seen whether the salt is actually reduced or is reduced by chemical change by addition of refined sugar and xylitol. none.

In order to give a certain amount of salt and sweetness during the preparation of carbonated beverage ion drink using sulfur plum hydrosol, refined sugar or xylitol or mixed sugars were added to 2% of salt to prepare refined sugar or xylitol rather than pure salt. It may have the effect of lowering salinity and sugar content.

Adding only xylitol or adding a mixture of refined sugar and xylitol may have an effect of lowering refined sugar and salt rather than adding refined sugar alone.

Therefore, the blending ratio selected for low-sugar, low-sulfur sulfuric acid carbonated soda is 12 (° Brix), when 10% of the third mixed sugar (30% per tablet + 70% xylitol) and 2% of salt are added to the sulfur plum hydrosol. Salinity may be 12.1 (Salt%).

<Sensory Evaluation for Mortgage, Low Salt Sulfur Plum Ion Beverage>

The results of sensory evaluation in the form of carbonated beverages by applying carbonic acid gas to the ionic beverages in which refined sugar, xylitol, and salt were added to the sulfur plum hydrosol are described with reference to [Table 10]. Table 10 shows the flavor evaluation of the sulfur plum ion carbonated beverage according to the compounding additives.

In sensory evaluation, when only 10% of refined sugar or xylitol is added without adding saline, fruit-reproducing fragrance, such as peach flavor, may be almost unchanged from untreated. However, when the added sugar or xylitol is added by 10% and the salt is added by 2% or refined sugar and xylitol mixed by the first, 2, and 3 mixed sugars, respectively, when prepared by adding 2% of salt, the fruit reappearance increases.

The richness in the mouth was increased in xylitol with refined sugar added with saline rather than added with xylitol alone without salt, especially when 2% of salt was added to the 1, 2, and 3 mixed sugars. Can increase.

The neat aftertaste of the mouth may have the best taste in the comparative example without any addition, followed by the neat aftertaste in the example in which 10% pure xylitol is added, and the example in which 30% per tablet and 70% xylitol is added. .

When only pure refined sugar is added or when the amount of refined sugar added is larger than xylitol, as the time passes for more than 10 minutes, the softness of the mouth due to sweetness may increase, thereby reducing the clean aftertaste. In addition, when pure salt is added, the clean aftertaste may be higher than the addition of refined sugar, but there is a slight salty taste, which may reduce the slightly aftertaste.

Therefore, in consideration of the fruit-reproducing aroma, mouth richness, and clean aftertaste, the most preferred embodiment is the addition of the third mixed sugar (30% per tablet + 70% xylitol) + 2% of salt, followed by the second mixed sugar (50 per tablet). % + Xylitol 50%) + salt 2%.

<Taste Sensory Evaluation of Hwangmaesil Ion Carbonated Drinks with Carbonic Acid>

The results of sensory evaluation after applying carbonic acid to the ionic beverage prepared for each additive of the sulfur plum ion carbonated beverage will be described with reference to [Table 11]. [Table 11] shows the sensory evaluation and the comprehensive evaluation of the flavor of sulfur plum ion carbonated beverage by blended additives.

The sweet taste was tasteless in the comparative example, and may be increased in the example in which xylitol or a mixture of refined sugar and xylitol was increased than only pure purified sugar. When added 2% of salt than refined sugar or xylitol alone, a slight salt taste is added, and sweetness may be felt stronger, and in the case of the first, second and third mixed sugars, salt may be added to make the sweeter taste stronger.

The salty taste of the comparative example and the embodiment of the addition of pure refined sugar and xylitol may have no salty taste, whereas, when 2% of salt is added to the pure hydrosol, the salty taste is stronger than the other examples, so that the harmony of taste and the taste of overflowing The degree of the taste may be the most deteriorated than the other examples except the comparative example.

Carbonated beverages according to the embodiment of the present invention prepared only with pure xylitol or pure refined sugar may feel a slight sense of taste and may reduce the harmony of taste and the sensory rating of passing taste.

When 2% of salt is added to the refined sugar and xylitol, an appropriate sweetness and salty taste can be harmonized with each other to increase the harmony of taste and overflowing taste, and the feeling is reduced, and it is more functional than a carbonated beverage prepared with pure xylitol or pure refined sugar The rating may increase.

When the salt is added by mixing the refined sugar and xylitol, the sweetness of the carbonated beverage may be increased as the content of xylitol is increased, and the harmony of taste and taste may be increased. The taste score may increase in the order of the third mixture> the second mixture> the third mixture.

Considering the comprehensive evaluation of the flavor of the ionic carbonated beverage, the fruit flavor and abundance of the mouth are richer than adding 2% salt of pure refined sugar or xylitol to 0% of refined sugar and xylitol first mixed sugar. This may be increased, and the harmony of taste may be increased while the appropriate salt taste and sweetness are combined to reduce the sense of taste.

As the added amount of xylitol increases, the sugar and salinity decreases, and the sweetness felt in the mouth increases, increasing the sweetness that decreases when carbonated, and the freshness of the mouth by xylitol increases. The rise may increase more than other treatments.

Therefore, the ionic carbonated beverage may have the best flavor rating when the carbonated beverage is prepared by adding 2% of salt to the third mixed sugar containing 30% to 70% sugar and xylitol, rather than adding sugar or xylitol alone. It can be selected as an optimal compounding ratio for producing a sulfur plum ion carbonated beverage.

On the other hand, in the examples and claims of the present invention, the numerical values presented may be modified in a small amount when reproduced, and more specifically, in the examples of the present invention, Purified water, the purified sugar, the xylitol and the salt may be applied in an error range of 3% or less and 3% or more with respect to the value of the mixing ratio.

While the embodiments of the present invention have been described above, those skilled in the art will appreciate that the present invention can be implemented in other specific forms without changing the technical spirit or essential features thereof.

Therefore, the above-described embodiments are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is represented by the following claims, which are derived from the meaning and scope of the claims and their equivalent concepts. All changes or modifications should be construed as being included in the scope of the present invention.

Hwangmaesil beverage using natural plum water of the yellow plum according to an embodiment of the present invention can be used to prepare a drink using the yellow plum.

Claims (5)

A first step of extracting yellow plum distillate by adding raw yellow plum, purified water and refined sugar to a distillation extractor; Cooling the yellow plum distillate to produce a yellow plum hydrosol, comprising: a third step of mixing the yellow plum hydrosol and carbonated water;
In the first step, the mixing ratio of yellow plum raw, purified water and refined sugar is 10 kg: 35 L: 40% of the amount of purified water,
In the second step, the sulfur plum hydrosol is a method of producing sulfur plum drink using natural plum water, characterized in that the sulfur plum hydrosol is obtained when the production time 30 l.
The method of claim 1,
In the third step, while further mixing grape hydrosol with sulfur plum hydrosol,
Hwangmaesil hydrosol and grape hydrosol is a method of producing sulfur plum drink using natural aroma water of yellow plum, characterized in that the mixture by weight ratio 70:30.
The method of claim 1,
In the third step, the xylitol is further mixed with the refined sugar,
Refined sugar and xylitol is a method of manufacturing sulfur plum drink using natural aroma water of sulfur plum, characterized in that the mixture on a weight basis 30:70 ratio.
The method of claim 3,
In the third step, the salt is further mixed with the refined sugar and xylitol,
Salt is a method of producing a sulfur plum drink using natural aroma water of sulfur plum, characterized in that the mixture of refined sugar and xylitol is mixed in 2% by weight.
A sulfur plum drink using natural plum water of yellow plum, characterized in that it was prepared by the manufacturing method according to any one of claims 1 to 4.