KR102070153B1 - Beverage Composition comprising Normal Temperature Soluble and Non coagulable Agar-Agar - Google Patents

Abstract

The present invention relates to a beverage composition comprising agar, the process of (1) the process of injecting 15-25 times purified water of the washed raw material to the raw material after washing the raw material and removing the foreign matter; (2) process of primary acid treatment; (3) the process of filtering, neutralizing, drying and pulverizing; and (2) the acid in the acid treatment process includes hydrochloric acid, the amount of acid ranges from 4wt% to 8wt% with respect to 100wt% of the aqueous solution of the raw material. , The treatment time is between 8 hours and 16 hours, and the treatment temperature is in the range of 1 to 3 wt% with respect to 100 wt% of purified water at room temperature (15 to 25 ℃) of agar prepared in the range of 60 to 70 ℃, the purified water 100 wt% Lemon juice powder in the range of 0.04wt% to 0.10wt%, erythritol in the range of 4.90wt% to 5.90wt%, at least one of sucralose and Enzymatically Modified Stevia ˜0.05 wt%, further comprising one or more selected from the group of acidity regulators consisting of vitamin C and citric acid in the range of 0.01 wt% to 0.10 wt%, wherein the agar is dissolved (solubility range 78.0 ± 4.0 wt%). do.
Therefore, according to the present invention, the agar can be easily dissolved even at room temperature, it can be applied to a variety of products applied agar and can not be coagulated even when added to a high concentration, eliminating the rejection of agar, and agar unique functionality It can provide a method for producing agar having a room temperature solubility and non-coagulation that can have the same and a beverage composition using the same.

Description

Beverage Composition comprising Normal Temperature Soluble and Non coagulable Agar-Agar}

The present invention relates to a method for preparing agar having room temperature solubility and non-coagulation and a beverage composition using the same. In particular, the present invention relates to a method for preparing agar having a solubility and non-coagulation property and a beverage composition using the same, which can be dissolved at room temperature and have a structure that does not solidify, and a beverage composition using the same.

Various types of ingredients are used for cooking, cooking, drinks, and health foods, and agar may be used.

Agar is generally manufactured by collecting raw starfish, ripened, filtered and dried. Agar is rich in dietary fiber and minerals, and has been characterized by high dietary fiber, low sugar, low fat, and has been widely used in processed foods related to well-being and diet. On the other hand, agar is widely used for daikon cooking, confectionery such as yokan, jam, pudding, and jelly, and is also used for medium for dairy products and microorganisms.

There are two methods for producing such agar. Originally, agar refers to a natural agar made by nature, but nowadays there is also an industrial agar made mechanically. Natural agar is solidified by putting the original daikon radish into a jegtong (coagulation box), then cutting it and freezing it at -5 ～ -10 ℃ at night in cold winter outdoor, and drying it at low temperature of 5 ～ 10 ℃ during the day. The work is prepared by repeated drying for a period of time, for example about full. Since the natural agar produced in this way is dried in the open air, impurities may be mixed in the drying process, and the natural agar may be produced only in winter when the outdoor temperature drops to below zero.

The industrial agar was developed to compensate for these shortcomings, replacing the dehydration process under natural conditions with mechanization.

Recently, obesity is a social problem that can be regarded as a disease, and the interest in the diet is increasing significantly, and a lot of research and product development has been conducted to improve this. Due to the low calorie and functional properties of agar, developments related to low calorie diet food using agar are being made.

Agar is 2 wt% protein, 3.5 wt% ash, 0.5 wt% fat or less, most of which are polysaccharides. The polysaccharide is composed of 70 wt% of agarose, a neutral polysaccharide, and 30 wt% of agaropectin, an acidic polysaccharide. The agar solution has a high coagulation power, and the coagulated water has a relatively high melting point, does not rot well, and has a high affinity with water, and has a high ability to maintain water in a constant form. It is widely used in food processing, such as sit-ups, and is used for bacterial cultivation because it is hardly decomposed by the action of bacteria and its coagulation power is strong. Also, similar to konjac, it is widely used for diet food. Old, hard to digest carbohydrates and fiber made from wood, most of the water is occupied. In that it has no special taste, it can be used in various dishes to make low calorie dishes. However, due to the high melting point of the agar 90 ℃ because of the characteristics of the application and the solidification is difficult to use a high capacity agar in the product.

Therefore, it is desirable that the agar can be dissolved well at room temperature without coagulation even if the concentration is high for various uses.

[references]

Patent Publication No. 1997-0009899 (June 19, 1997)

The object of the present invention is that the agar can be easily dissolved even at room temperature so that it can be applied to a variety of products applied agar and the room temperature solubility and non-coagulation property that can maintain the flavor component of each raw material in the process of manufacturing It is to provide a method of manufacturing agar having and a beverage composition using the same.

In addition, another object of the present invention, because it does not coagulate even when added to a high concentration can eliminate the rejection to agar and have a room temperature solubility and non-coagulability that can have the characteristics of agar as it is, and using the same It is to provide a beverage composition.

An object of the present invention, in the beverage composition comprising agar, (1) the process of injecting purified water 15 to 25 times of the washed raw material to the raw material after washing the raw material and removing the foreign matter; (2) process of primary acid treatment; (3) the process of neutralizing the filtrate by filtration to dry and pulverize; wherein (2) the acid in the acid treatment process contains hydrochloric acid, the amount of acid is 4wt% ~ 8wt% with respect to 100wt% of the aqueous solution of the raw material The treatment time is between 8 hours and 16 hours, and the treatment temperature is in the range of 1 to 3 wt% based on 100 wt% of purified agar at room temperature (15 to 25 ℃) of agar prepared in the range of 60 to 70 ℃, the purified water Lemon juice powder in the range of 0.04wt% to 0.10wt% with respect to 100wt%, erythritol 4.90wt% to 5.90wt%, at least one of sucralose and Enzymatically Modified Stevia In the range of 0.01 wt to 0.05 wt, the at least one selected from the group of acidity regulators consisting of vitamin C and citric acid is further included in the range of 0.01 wt to 0.10 wt, and the agar is not dissolved (solubility in the range of 78.0 ± 4.0 wt%). Achieve by drink composition characterized The.

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In addition, the alkali used in the neutralization treatment of step (3) includes caustic soda, and preferably contains 0.1 wt% to 10 wt%.

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According to the present invention, the agar can be well dissolved at room temperature, so that it can be applied to a variety of products to which agar is applied, and has room temperature solubility and non-coagulation property which can maintain the flavor component of each raw material as it is produced. It is possible to provide a method for preparing agar and a beverage composition using the same.

In addition, it is possible to provide a method for producing agar having a room temperature solubility and non-coagulation, which can eliminate the objection to agar because it does not solidify even when added to a high concentration, and can have a functional characteristic peculiar to agar. .

Agar having a room temperature solubility and non-coagulation property and a method of preparing a beverage composition using the same according to an embodiment of the present invention will be described in detail below.

First, the raw material of the powder agar is washed with water, and then 15-25 times the weight of purified water is added to the washed raw material. Preferably it is 15 to 25 times and adding too little makes stirring and filtration difficult.

Next, the acid treatment is performed after the raw material and the purified water are stirred. The acid used in the acid treatment is hydrochloric acid, and the amount of acid in the acid treatment is preferably added in the range of 4 wt% to 8 wt% of the raw material. The treatment temperature is set in the range of 60 to 70 ° C., and the treatment time is preferably 8 hours to 16 hours.

After this acid treatment, the filtrate was neutralized with an aqueous solution of caustic soda in an alkaline concentration of 0.1 to 10 wt% to neutralize the pH to 6 to 7. Freeze-drying and grinding of raw materials after neutralization to make powdered agar.

The powder agar thus prepared was found to be non-coagulant which is dissolved even at room temperature and does not coagulate even when the concentration is high.

In addition, the beverage composition comprising a powder agar having such room temperature solubility and non-coagulation, the powder agar having a room temperature solubility and non-coagulation 1.00 ~ 3.00wt% with respect to 100wt% of purified water, lemon juice powder 0.04wt% ~ 0.10wt%, erythritol (Erythlitol) 4.90wt% ~ 5.90wt%, at least one selected from sucralose (Sucralose) and Enzymatically Modified Stevia (0.01wt ~ 0.05wt%), It is preferably prepared by mixing at least one selected from the group of acidity regulators including vitamin C and citric acid in the range of 0.01wt% to 0.10wt.

Here, the lemon juice powder is processed to be eaten in water in the form of powder, and erythritol is a low-calorie sweetener because it has a sweetness of about 70 to 80% of sugar and is a sweetener with a refreshing sweetness and is hardly absorbed by the body. Sucralose is a calorie-free sweetener with 600 times sweeter sugar, and enzyme-treated stevia stevia is enzyme-treated and has no calories, but its sweetness is about 100-200 times that of sugar and used as a vitamin antioxidant. Citric acid has a sour taste and is used as an acidulant.

Example 1 Preparation of Agar with Solubility and Non-Coagulation at Room Temperature

Purified water 20 times the weight is added to the washed raw material, which is the raw material of powder agar, and 4 wt% of hydrochloric acid is added and stirred at 70 ° C. for 10 hours. After filtration, the filtrate is neutralized to pH 6 using caustic soda. Thereafter, lyophilized and ground to prepare a powder agar.

The solubility of the powder agar thus prepared was tested as follows.

10 g of the powdered agar sample was taken in a centrifuge tube, and 90 ml of temperature 18 ° C. distilled water was added, followed by centrifugation at 8,000 rpm for 20 minutes. After drying the supernatant at 105 ° C. for 12 hours, the solid was measured as it is and the solubility of the following equation was summarized in Table 1.

Solubility (%) = (weight of dried supernatant (g) / weight of first sample (g)) X100

sample Solubility General Agar 2.3 ± 1.0% Powder agar with room temperature solubility and non-coagulation 78.0 ± 4.0%

That is, as can be seen in Table 1, the powder agar according to the present invention was found to dissolve very well even at a low temperature, such as room temperature (15 ~ 25 ℃ range) unlike the general agar.

Here, the general agar of the comparative example was not subjected to acid treatment in the agar manufacturing process of the present invention described above.

Example 2 Preparation of Agar Beverage

Purified water 100wt% powdered agar 1.00wt%, lemon juice powder 0.07wt%, erythritol 5.40wt%, sucralose 0.03wt%, citric anhydride 0.33wt%, vitamin C 0.07wt%, yellow safflower 0.03wt%, lemon flavor powder 0.67 To prepare a beverage composition comprising the powder agar according to the present invention by adding and stirring wt% powder agar and each component. At this time, since the temperature of the purified water is 18 ℃ corresponding to room temperature, it could be confirmed that the powder agar according to the present invention can be dissolved even at room temperature. The final sugar content of the beverage composition thus prepared was found to be 4.6-5.6 brix and pH 2.1-2.5.

Here, the safflower yellow pigment is a non-tartar-based natural pigment, which can be obtained by extracting the coronary flower of safflower flower with water, and has better stability than other yellow pigments and the aqueous solution is yellow. In addition, the lemon flavor powder is preferably in the form of a powder to add a lemon flavor.

Therefore, according to the present invention, the agar can be easily dissolved even at room temperature so that it can be applied to a variety of products applied agar, the room temperature solubility and non-coagulation property that can maintain the flavor component of each raw material in the process of manufacturing It can provide a method for producing agar having a beverage composition with the same.

In addition, it is possible to provide a method for producing agar having a room temperature solubility and non-coagulation, which can eliminate the objection to agar because it does not solidify even when added to a high concentration, and can have a functional characteristic peculiar to agar. .

Here, although an embodiment of the present invention has been illustrated and described, it will be appreciated by those skilled in the art that the present embodiment may be modified without departing from the spirit or spirit of the present invention. will be. It is intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (5)

In the beverage composition containing agar,
(1) a process of washing raw materials and removing foreign substances and then inputting 15-25 times purified water to the raw materials; (2) process of primary acid treatment; (3) process of neutralizing the filtrate by filtration to dry and pulverize;
The acid (2) in the acid treatment process includes hydrochloric acid, the amount of acid ranges from 4wt% to 8wt% with respect to 100wt% of the aqueous solution of the raw material, the treatment time is between 8 hours and 16 hours, the treatment temperature is 60 ~ 70 Agar prepared in the range of ℃ 1 to 3wt% relative to 100wt% of purified water at room temperature (15 ~ 25 ℃ range),
Lemon juice powder in the range of 0.04wt% to 0.10wt% with respect to 100wt% of the purified water, 4.90wt% to 5.90wt% of erythritol, any one of sucralose and Enzymatically Modified Stevia The agar is dissolved in the range of 0.01wt ~ 0.05wt, more than one selected from the acidity regulator group consisting of vitamin C, citric acid in the range of 0.01wt ~ 0.10wt and dissolved (solubility 78.0 ± 4.0wt% range) Beverage composition, characterized in that not. delete The method of claim 1,
Alkali used in the neutralization process of the step (3) comprises a caustic soda, characterized in that the beverage composition comprises a 0.1wt% ~ 10wt% range. delete delete