KR102095593B1 - Liquid type fruit tea comprising gon-yak bead and manufacturing method thereof - Google Patents

Abstract

The present invention relates to liquid type fruit tea having a konjac bead and a manufacturing method thereof, more specifically, to liquid type fruit tea having a konjac bead capable of providing differentiation from a conventional konjac product to be easily and conveniently eaten by a user by adding konjac having an excellent diet effect and strong texture to the liquid type fruit tea; reinforcing chewy taste when drinking; and enhancing quality stability of a distribution channel, and a manufacturing method thereof. The present invention is provided to uniformly distribute a konjac bead having the texture in the liquid type fruit tea, thereby providing the chewy taste when drinking by adding a function of a fruit to a function of the konjac. The present invention is a very useful invention in a food industry by making a product for creating a variety of consumers with the konjac.

Description

Liquid fruit tea containing konjac beads and its manufacturing method {LIQUID TYPE FRUIT TEA COMPRISING GON-YAK BEAD AND MANUFACTURING METHOD THEREOF}

The present invention relates to a liquid fruit tea containing konjac beads and a method for manufacturing the same, and more specifically, the konjac is added to the liquid fruit tea by adding konjac with a superior texture to the existing liquid fruit tea and having a solid texture. The present invention relates to a high-quality konjac liquid fruit tea and a method of manufacturing the same, which differentiates it from the existing konjac products for easy and convenient consumption, while enhancing the chewy taste when drinking and enhancing the quality stability in the distribution process.

Liquid fruit tea has been distributed only in the form of simple fruit tea on the market for a long time. Generally, liquid fruit tea is composed of sugars, fruits, and additives that maintain viscosity, and is distributed in containers and most of these products have only simple functions. Eggplant is a liquid fruit tea, and the consumption age is limited to the elderly, and it is a product that is consumed temporarily in winter.

On the other hand, konjac is a perennial and perennial plant that is made by processing its roots and is suitable as a diet food with low calories. It is known that it is rich in dietary fiber of calcium and glucomannan, which is known to be effective in dressing and constipation. Glucomannan, including dietary fiber, is the main component of konjac, and exists as particles in the mucus of the roots. Its glucomannan is a digestive enzyme secreted by our body, which is not digested, and is a poorly absorbed substance. It is formed and has a diet effect, stimulates the intestine, promotes peristalsis movement, and helps to secrete intestinal fluid and prevent constipation. As an additional function of konjac, it is rich in calcium, so it has an effect of preventing osteoporosis, improving hyperlipidemia and suppressing cholesterol elevation, and glucomannan suppresses insulin secretion, thereby preventing diabetes.

Konjac has been manufactured and distributed at home and abroad for a long time, but the variety of products has not been made, so it is sold only in the form of konjac, such as mukkonja, noodle koji, and konjac, so no additional derivatives have been created.

KR 10-1736686 B KR 10-1273381 B KR 10-0644863 B KR 10-1123949 B

The present invention has been devised to solve the problems of the prior art as described above, and the problem to be solved in the present invention is to diversify the method of use of konjac and to fully implement the palatability of liquid fruit tea in order to popularize the age group. In addition, the consuming konjac beads made of solid konjac are mixed with fruit tea to disperse them from the limited consumption age and preference and preference of the existing liquid fruit tea. The purpose of the present invention is to provide a konjac liquid fruit tea and a method for manufacturing the konjac liquid, which has diversified and functionalized by the age group of consumers so that the functional ingredients of the konjac can be naturally consumed together by adding beads made of konjac.

In order to solve the problems as described above, the present invention is 30 to 35% by weight of fruits and vegetables, carboxymethyl cellulose (CMC) 0.4 to 0.5% by weight, carrageen 0.4 to 0.5% by weight, sugar 35 to 40.6% by weight, citric acid 0.5 to It provides a konjac liquid fruit tea comprising 0.7% by weight, 9.7-25.7% by weight of purified water and 8-13% by weight of konjac beads.

The konjac beads are preferably 4 to 8 mm in diameter.

It is preferable that the fruit berry contains fruit in the form of slices or dice.

In addition, the present invention preferably further comprises 5 to 10 parts by weight of hot water extract of the stalk of the pear tree with respect to 100 parts by weight of the konjac beads.

In addition, the present invention provides a method for preparing konjac liquid fruit tea comprising the following steps:

(1) Fruit Office 30 ~ 35% by weight, carboxymethyl cellulose 0.4 ~ 0.5% by weight, carrageen 0.4 ~ 0.5% by weight, sugar 35 ~ 40.6% by weight, citric acid 0.5 ~ 0.7% by weight, purified water 9.7 ~ 25.7% by weight and konjac Mixing 8 to 13% by weight of beads;

(2) sterilizing using a tubular heat exchanger at 80 to 85 ° C for 10 to 30 seconds; And

(3) After filling the packaging material and post-sterilizing at 75 ~ 80 ℃, cooling the container while rolling or shaking.

According to the konjac liquid fruit tea of the present invention and a method of manufacturing the same, the texture of konjac beads is uniformly distributed in the liquid fruit tea, so that the functionality of the konjac is added to the function of the fruit chung, so that the taste of the konjac can be felt when drinking. It is a very useful invention in the food industry because it can make products that can create various consumption groups.

Figure 1 shows the existing liquid fruit tea is not added konjac beads,
Figure 2 shows the konjac liquid fruit tea containing konjac beads prepared according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention relates to a konjac liquid fruit tea containing konjac beads and a method for manufacturing the same, to enhance the functionality of the existing liquid fruit tea by adding konjac, and to supplement the diet function of konjac.

Therefore, the present invention is 30 to 35% by weight of fruit chung, 0.4 to 0.5% by weight of carboxymethyl cellulose, 0.4 to 0.5% by weight of carrageen, 35 to 40.6% by weight of sugar, 0.5 to 0.7% by weight of citric acid, 9.7 to 25.7% by weight of purified water And it provides a konjac liquid fruit tea containing 8-13% by weight of konjac beads.

The konjac beads are preferably 4 to 8 mm in diameter.

It is preferable that the fruit berry contains fruit in the form of slices or dice.

In addition, the present invention preferably further comprises 5 to 10 parts by weight of hot water extract of the stalk of the pear tree with respect to 100 parts by weight of the konjac beads.

In addition, the present invention provides a method for preparing konjac liquid fruit tea comprising the following steps:

(1) Fruit Office 30 ~ 35% by weight, carboxymethyl cellulose 0.4 ~ 0.5% by weight, carrageen 0.4 ~ 0.5% by weight, sugar 35 ~ 40.6% by weight, citric acid 0.5 ~ 0.7% by weight, purified water 9.7 ~ 25.7% by weight and konjac Mixing 8 to 13% by weight of beads;

(2) sterilizing using a tubular heat exchanger at 80 to 85 ° C for 10 to 30 seconds; And

(3) After filling the packaging material and post-sterilizing at 75 ~ 80 ℃, cooling the container while rolling or shaking.

Hereinafter, the konjac liquid fruit tea of the present invention will be described in more detail according to a preferred manufacturing process.

The present invention focuses on securing a technique for improving each quality and differentiating a composition of a product based on a conventional known technique in the manufacturing process of each composition.

First, looking at the manufacturing process of konjac beads, in general, products made from only konjac in the form of jelly or noodles can retain their original shape and color, but when adding konjac beads to liquid fruit tea products, the color, etc. There is a risk of leaching into beverage contents.

Here, efforts have been made to adjust the konjac bead size and the like in order to preserve the original shape and color as the konjac bead itself in the liquid fruit tea, and to impart drinking and improve chewy taste.

First, 2.5 to 3.5% by weight of konjac powder refined from konjac raw material per 100% by weight of purified water, 2.0 to 3.0% by weight of tapioca starch, 0.1 to 0.5% by weight of one or more gelling gum or guar gum, 1.0 to 2.0% by weight of pigment After swelling for 2 ~ 3 hours, it is cut by passing through a nozzle to prepare konjac beads with a diameter of 4 ~ 8mm. Here, in the case of the pigment, since the general water-soluble pigment may be leached, a beta-carotene 1% water-soluble pigment emulsified with an emulsifier was used.

The konjac beads prepared as above are mixed with each of the above-described components according to a specific content ratio, and konjac liquid fruit tea is used in the preparation.

As described above, the liquid fruit tea mixture liquid to which konjac beads are added is sterilized at 80 to 85 ° C. for 10 to 30 seconds by using a tubular type heat exchanger. At this time, the heat exchanger that is generally used generally uses a plate type, but in the present invention, since the konjac beads stick to the plate during sterilization to form a scale, a tubular type heat exchanger is used. It is preferred to use.

Next, in order to keep the bead content of the product uniform, a tank capable of stirring must be installed before filling after sterilization so that the filling is performed in a state in which stirring occurs.

After filling the packaging material, sterilization of the cap is carried out for about 10 minutes at 75 ~ 80 ℃ for sterilization of the cap and securing microbial safety of the contents, and cooling is performed through a cooler. At this time, in the present invention, it is particularly important that the konjac beads are well dispersed in the liquid phase by using a shaking machine that rolls or shakes a product filled with contents when cooled. If shaking is not performed during cooling, the konjac beads are not well dispersed in the liquid phase, so the beads are biased to one side.

On the other hand, in the present invention, in order to impart a dietary function to the fruit liquid tea and to impart a solid texture of konjac to the liquid fruit tea, konjac liquid fruit tea with konjac beads added was prepared, but in some cases, taste is particularly sensitive. Consumers, etc., considered a problem in which liquid konjac tea containing konjac beads may have a reluctance to ingest because of the peculiar taste of konjac.

In order to solve the above problems, in the present invention, as a component of the konjac liquid fruit tea, hot water extract of saffron tree was added.

Abeliophyllum distichum is a rare plant of the first genus in the world, and is a Korean plant native to Korea. The Korean Ministry of Environment has designated and protected the American native tree as a protected wild plant. It is native to Jincheon, Goesan, Yeongdong, and Buan in North Jeolla Province, and is rare enough to be designated as a natural monument. The stalk tree is a shrub tree belonging to the family of the ash family, about 1m high, the branches are spread out in all directions, drooping downwards, purplish, quadrangular, and the bones are stair-shaped. Leaves are opposite, ovate or elliptical, with narrow ends at both ends, flat edges, and short stems. The flowers bloom before the leaves and hang on the inflorescence, and the shape of the seed resembles a fan, so it is called a thorn tree.

In the present invention, the unique taste of konjac can be effectively removed by adding the hot water extract of the stalk of the buckthorn as a component of konjac liquid fruit tea, and it is possible to ingest it without any refusal even to consumers who are sensitive to taste.

The hot water extract of the myrtle tree may be an extract of the trunk and leaves of the myrtle tree. As a preferred embodiment for the production of the hot water extract of the myrtle tree, the stem and leaves of the myrtle tree are dried, foreign substances are removed to add 10 times the weight of water, heated at 100 ° C. for 3 to 5 hours, and then filtered through a filter screen. Can be obtained as a filtrate.

Hereinafter, the present invention will be described in more detail through specific examples. The following examples merely describe one preferred embodiment of the present invention, and the scope of the present invention is not limited and interpreted by the matters described in the following examples.

<Example>

Example 1: Determination of konjac bead content in liquid fruit tea

After mixing with 100% by weight of total content, 30% by weight of fruits and vegetables, 0.5% by weight of CMC, 0.5% by weight of carrageen, 40% by weight of sugar, and 0.5% by weight of citric acid, adjust the content to 4-15% by weight of konjac beads After adding the product with distilled water, a sensory test was conducted on 10 men and women in their 20s and 40s, and the preferences were investigated, and the results are shown in Table 1.

[Table 1]

As shown in Table 1, the konjac content of liquid fruit tea was found to be 8 to 13% by weight in terms of visual harmony and texture of fruit tea.

Example 2: Preference of the size of the konjac beads contained in the liquid fruit tea

After mixing with 100% by weight of total content, 30% by weight of fruits and vegetables, 0.5% by weight of CMC, 0.5% by weight of carrageen, 40% by weight, 0.5% by weight of citric acid, and 18.5% by weight of purified water, 10 weights of konjac beads by size of 2-10mm After adding the product as a percentage, a sensory test was conducted on 10 men and women in their 20s and 40s, and the preferences were investigated to show the results in Table 2.

[Table 2]

As shown in Table 2, the konjac size of the liquid fruit tea was found to be 4 to 8 mm in terms of visual harmony and texture of the fruit tea.

Example 3: Preference of the content of fruit rust contained in konjac liquid fruit tea

After mixing with 100% by weight of total content, 0.5% by weight of CMC, 0.5% by weight of carrageen, 40% by weight of sugar, and 0.5% by weight of citric acid, fruit rust (fruit is sliced or processed into a dice form of 15m / m or less to form sugar and Mixed product) After adding 20 ~ 40% by weight and adding residual distilled water to make the product, sensory tests were conducted on 10 men and women in their 20s and 40s, and the distribution was investigated. It is shown in.

[Table 3]

As shown in Table 3, it was confirmed that the fruit chung content of the konjac liquid fruit tea was 30 to 35% by weight in terms of visual harmony and distribution of fruit chung and konjac.

Example 4: Investigation of preference for sensitive consumers

First, compared to 100% by weight of the total content, 30% by weight of fruits and vegetables, 0.5% by weight of CMC, 0.5% by weight of carrageen, 40% by weight, 0.5% by weight of citric acid, 18.5% by weight of purified water and 10 weight of konjac beads in 4mm size Product 1 was prepared by adding in%. Next, after mixing with 100% by weight of the total content, 30% by weight of fruit chew, 0.5% by weight of CMC, 0.5% by weight of carrageen, 40% by weight, 0.5% by weight of citric acid, 17.5% by weight of purified water Product 2 was prepared by adding weight% and 1% by weight of the non-hot water extract. The manufactured products 1 and 2 were surveyed for 10 males and females in their 20s and 40s to feel the konjac-specific taste, and the results are shown in Table 4.

[Table 4]

As shown in Table 4, in Product 1, some subjects felt bad taste, but in Product 2, it was confirmed that they did not feel any special taste in all of the subjects.

Claims (5)

Fruit Cheong 30 ~ 35% by weight, carboxymethyl cellulose 0.4 ~ 0.5% by weight, carrageen 0.4 ~ 0.5% by weight, sugar 35 ~ 40.6% by weight, citric acid 0.5 ~ 0.7% by weight, purified water 9.7 ~ 25.7% by weight, and konjac beads 8 ~ 13% by weight,
The konjac beads are from konjac powder purified from konjac raw materials per 100% by weight of purified water 2.5 to 3.5% by weight, tapioca starch from 2.0 to 3.0% by weight, gellan gum or guar gum, one or more gelling agents 0.1 to 0.5% by weight, pigment 1.0 to 2.0 After swelling for 2 ~ 3 hours using weight percent, it is cut and cut to 6 ~ 8mm in diameter.
A konjac liquid fruit tea further comprising 5-10 parts by weight of the hot water extract of the stalk of the stalk, obtained by adding water to the stems and leaves of the dried stalk, with respect to 100 parts by weight of the konjac beads, and heating at 100 ° C. for 3 to 5 hours. delete The konjac liquid fruit tea according to claim 1, wherein the fruit chung includes fruit in the form of slices or dice. delete (1) 30 ~ 35% by weight of fruits and vegetables, 0.4 ~ 0.5% by weight of carboxymethyl cellulose, 0.4 ~ 0.5% by weight of carrageen, 35 ~ 40.6% by weight of sugar, 0.5 ~ 0.7% by weight of citric acid, 9.7 ~ 25.7% by weight of konjac and konjac Mixing 8 to 13% by weight of beads;
(2) sterilizing using a tubular heat exchanger at 80 to 85 ° C for 10 to 30 seconds; And
(3) after filling in the packaging material and post-sterilizing at 75-80 ° C., including cooling by rolling or shaking the container,
The konjac beads are from konjac powder purified from konjac raw materials per 100% by weight of purified water 2.5 to 3.5% by weight, tapioca starch from 2.0 to 3.0% by weight, gellan gum or guar gum, one or more gelling agents 0.1 to 0.5% by weight, pigment 1.0 to 2.0 After swelling for 2 ~ 3 hours using weight percent, it is cut and cut to 4 ~ 8mm in diameter.
Preparation of konjac liquid fruit tea further comprising 5 to 10 parts by weight of hot water extract obtained from hot water of 100% by adding water to the stems and leaves of dried stalks with respect to 100 parts by weight of the konjac beads and heating at 100 ° C for 3 to 5 hours. Way.

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