KR102116501B1 - Method for manufacturing squeezed pumpkin juice - Google Patents

Abstract

The present invention relates to a method for preparing a pumpkin juice solution, the method comprising: a first step of crushing and freezing the pumpkin; a second step of washing and squeezing the pear; and thawing the frozen pumpkin and then juice it. Step 3, the fourth step of mixing the squash and pear, the fifth step of first filtering the mixed solution, the sixth step of sterilizing the filtered mixed solution, and the second filtering of the sterilized mixed solution It comprises a seventh step, and the eighth step of filtering and then packaging the filtered mixture with a nonwoven fabric.

Description

Method for manufacturing squeezed pumpkin juice}

The present invention relates to a pumpkin juice production method, and more particularly, to a juice method capable of increasing the preference of consumers with less destruction of active ingredients in pumpkin.

Pumpkin is generally known as a diet vegetable to eliminate edema. In addition, it contains beta-carotene, protein, lecithin, calcium, iron, and various vitamins and various antioxidants, making it a global health food.

In addition, pumpkin's efficacy is rich in vitamin A, vitamin C, potassium, and lecithin, so it is effective for swelling treatment, and the beta-carotene component plays a role in reducing free radicals, thereby inhibiting aging.

In addition, it contains a large amount of potassium, which helps to produce hair and is effective in preventing hair loss. It also lowers cholesterol levels and reduces saturated fatty acids to clean blood vessels, which also helps blood vessel health.

However, the prior art has the following problems.

The squash was not easy to juice due to its hard properties, so the amount of juice was small.

Registered Patent No. 10-1392512

In order to solve the above-mentioned problems, an object of the present invention is to increase the amount of juice, and to provide a method for preparing a pumpkin juice solution with less destruction of active ingredients.

For the above-mentioned purpose, in the method of manufacturing the pumpkin juice solution according to the present invention, the first step of crushing and freezing the pumpkin, the second step of washing and squeezing the pear, and thawing the frozen pumpkin The third step of juice, the fourth step of mixing the squash and pear, the fifth step of first filtering the mixed solution, the sixth step of sterilizing the filtered mixed solution, and the sterilized mixed solution It comprises a seventh step of secondary filtration, and an eighth step of filtering and then packaging the filtered mixture with a nonwoven fabric.

The fourth step is characterized in that the proportion of 30 parts by weight of the pear is mixed with respect to 70 parts by weight of the pumpkin.

In the fifth step, the mixture is triple-filtered in a shake.

The sixth step is characterized by sterilizing at a temperature of 95 to 105 ° C for 15 to 25 minutes.

The seventh step is characterized in that the filter of 100 μm or less is filtered at a pressure of 0.2 to 1.5 kgf / cm 2.

In the method for preparing a pumpkin juice solution according to the present invention, there are the following effects.

There is little destruction of the active ingredient of pumpkin, and it has the effect of improving the value of pumpkin in terms of nutritional, functional, and preference of pumpkin.

In addition, it is easy to store and store for a long time, and has the effect of maximizing the use as a high value-added food because it is easily carried.

In addition, it has the effect of improving the thick taste of pumpkin.

Figure 1 is a flow chart showing the manufacturing process of the present invention the pumpkin juice production method.

Hereinafter, with reference to the accompanying drawings, preferred embodiments of the method for preparing a pumpkin juice solution according to the present invention will be described in detail.

The pumpkin juice preparation method according to the present invention comprises the first step (S10) of crushing and freezing the pumpkin, the second step (S20) of washing and squeezing the pear, and thawing the frozen pumpkin and then juice it. The third step (S30), the fourth step of mixing the squash and pear (S40), the fifth step of first filtering the mixed solution (S50), and the sixth step of sterilizing the filtered mixed solution ( S60), and the seventh step (S70) of second filtering the sterilized mixed solution, and the eighth step (S80) of filtering and then packaging the filtered mixed solution with a nonwoven fabric.

First, in the first step (S10), the pumpkin is crushed and stored frozen.

Here, in order to improve the efficiency of the work, it is preferable to perform crushing and then rapid freezing.

Next, in the second step (S20), the pear is washed and then juiced.

Next, in the third step (S30), the frozen pumpkin is thawed and then juiced.

Specifically, the frozen pumpkin is thawed while crushing. The crushing size is smaller than the size of the first step (S10), it is preferable to crush until there is no amber. In addition, the thawed pumpkin is in a slush-like state and is thawed until it becomes a small ice grain.

Here, if the pumpkin is frozen and then thawed, water in the pumpkin increases, and when juiced, the amount of juice is increased.

Next, in the fourth step (S40), the juiced pear and pumpkin are mixed.

Specifically, the proportion of 30 parts by weight of the pear is mixed with respect to 70 parts by weight of the pumpkin.

Next, in the fifth step (S50), the mixed solution is first filtered.

Here, the pumpkin has a lot of powder in the flesh and has a spongy substance like a thread, so there are sediments inside the mixed liquor, and the filter is tripled in a shake to remove the sediment. It is desirable that the spacing of the picking net becomes smaller as the shake is lowered.

Next, in the sixth step (S60), the filtered mixed solution is sterilized.

Specifically, sterilization at a temperature of 95 to 105 ° C for 15 to 25 minutes.

Next, in the seventh step (S70), the sterilized mixed solution is second filtered.

Specifically, the precipitate is removed by filtering at a pressure of 0.2 to 1.5 kgf / cm 2 in a filter of 100 μm or less, and the filter is smaller than the size of the shaker of the shaker so that a slightly finer precipitate can be removed.

Next, in the eighth step (S80), the filtered mixed solution is subjected to third filtration and then packaged.

Specifically, the fine precipitate is completely removed by filtration using a nonwoven fabric. In addition, by filtering the precipitate three times, even if the finished product is consumed, there is no foreign body feeling and it is easy to consume.

(A) Sensory evaluation 1

It will be described in detail on the basis of the experimental example of experimenting the manufacturing process of the pumpkin juice solution production method according to the present invention. In order to compare the quality characteristics of the juice, a graduate student of food science and engineering, who was recognized as an inspector, was subjected to sensory evaluation after training appropriate for the purpose of this experiment. Sensory evaluation items are performed on a 9-point scale (likert scale) that evaluates to 9 points for very good and 1 point for very bad, with the taste, flavor, color, and overall acceptability of the juice. Did.

In the following description, the sensory evaluation contents of the taste, flavor, and color of the juice according to the ratio of pumpkin and pear in the method for preparing the pumpkin juice will be described in detail.

[Example 1]

Pumpkin is prepared by crushing and freezing, then crushing and thawing and squeezing. Then, the pear is prepared immediately after washing. After mixing 70 kg of the pumpkin and 30 kg of the pear, the pumpkin juice is prepared through filtration and sterilization.

[Comparative Example 1]

Pumpkin is prepared by crushing and freezing, then crushing and thawing and squeezing. Then, the pear is prepared immediately after washing. After mixing 70 kg of the zucchini and 40 kg of the pear, a pumpkin juice solution is prepared through filtration and sterilization.

[Comparative Example 2]

Pumpkin is prepared by crushing and freezing, then crushing and thawing and squeezing. Then, the pear is prepared immediately after washing. After mixing 70 kg of the zucchini and 20 kg of the pear, a pumpkin juice solution is prepared through filtration and sterilization.

[Comparative Example 3]

Pumpkin is prepared by crushing and freezing, then crushing and thawing and squeezing. Then, the pear is prepared immediately after washing. 80 kg of the squash is mixed with 30 kg of the pear, and then filtered and sterilized to prepare a squash juice.

[Comparative Example 4]

Pumpkin is prepared by crushing and freezing, then crushing and thawing and squeezing. Then, the pear is prepared immediately after washing. After mixing the juicy pumpkin 60 kg and the 30 kg pear, a pumpkin juice solution is prepared through filtration and sterilization.

division flavor incense Color Overall preference Example 1 8.30 8.40 8.40 8.37 Comparative Example 1 7.90 8.00 7.80 7.90 Comparative Example 2 7.70 8.00 7.80 7.83 Comparative Example 3 8.00 7.70 7.80 7.83 Comparative Example 4 7.90 7.80 7.70 7.80

Example 1 and Comparative Examples 1 to 4 were prepared by varying the mixing ratio of pumpkin and pear in the fourth step (S40), and the rest of the steps are the same.

Table 1 shows overall preferences such as taste, aroma and color of Example 1 and Comparative Examples 1 to 4, and when the proportion of pumpkin is high, the taste is strong and the overall preference is low, and the proportion of pumpkin is low. The case has a disadvantage that it is difficult to feel the efficacy of pumpkin.

As in Example 1, when the ratio of pumpkin and pear is 7: 3, it can be seen that overall preference such as taste, flavor, and color is best.

(B) Sensory evaluation 2

It will be described in detail on the basis of the experimental example of experimenting the manufacturing process of the pumpkin juice solution production method according to the present invention. In order to compare the quality characteristics of the juice, a graduate student of food science and engineering, who was recognized as an inspector, was subjected to sensory evaluation after training appropriate for the purpose of this experiment. Sensory evaluation items are performed on a 9-point scale (likert scale) that evaluates to 9 points for very good and 1 point for very bad, with the taste, flavor, color, and overall acceptability of the juice. Did.

In the following, the sensory evaluation contents of the taste, aroma, and color (browning) of the juice according to the pumpkin juice preparation method will be described in detail.

[Comparative Example 5]

Prepare by squeezing pumpkin. Then, the pear is prepared immediately after washing. After mixing 70 kg of the pumpkin and 30 kg of the pear, the pumpkin juice is prepared through filtration and sterilization.

[Comparative Example 6]

Pumpkin is stored frozen, then crushed, thawed and prepared by juice. Then, the pear is prepared immediately after washing. After mixing 70 kg of the pumpkin and 30 kg of the pear, the pumpkin juice is prepared through filtration and sterilization.

[Comparative Example 7]

Prepare pumpkin by heating and then squeezing it. Then, the pear is prepared immediately after washing. After mixing 70 kg of the pumpkin and 30 kg of the pear, the pumpkin juice is prepared through filtration and sterilization.

division Amount of juice flavor incense Color (browning) Overall preference Example 1 ○ 8.30 8.40 No change 8.37 Comparative Example 5 × 8.00 7.80 No change 7.90 Comparative Example 6 △ 7.90 7.90 No change 7.90 Comparative Example 7 ○ 7.70 7.60 Browning 7.65

Comparative Example 5 was prepared by omitting the first step (S10), Comparative Example 6 was prepared by freezing the pumpkin immediately after crushing in the third step (S30), then crushing and thawing and juice, Comparative Example 7 The first step (S10) was omitted, the third step (S30) was heated and then juiced, and then juiced at the same pressure using the same machine. And the remaining manufacturing steps are the same as in Example 1.

Table 2 shows overall preferences such as taste, aroma and color of Example 1 and Comparative Examples 5 to 7, and the sensory evaluation scores of Example 1 and Comparative Example 5 do not differ significantly, but the process of freezing pumpkin If it is omitted, there is a disadvantage in that it is difficult to juice, and the efficiency is low, and a machine that can juice at a high pressure has to be used.

In Comparative Example 6, it was difficult to crush the whole pumpkin in the third step (S30), and it took a lot of time to defrost, resulting in a decrease in efficiency.

Comparative Example 7 was prepared by heating, so the amount of juice was large, but browning occurred due to heating, which has a problem of poor quality as a product.

As described above, it will be understood that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical spirit or essential characteristics of the present invention by those skilled in the art to which the present invention pertains.

Therefore, the embodiments described above are to be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the following claims rather than the above detailed description, meaning and scope of the claims, and equivalent concepts thereof It should be construed that any altered or modified form derived from is included in the scope of the present invention.

S10: Step of crushing and freezing pumpkin
S20: step of washing and pear juice
S30: Step to juice frozen pumpkin
S40: Mixing the squash and pear juice
S50: Step of first filtering the mixed solution
S60: step of sterilizing the mixed solution
S70: Second step of filtering the mixed solution
S80: Step of filtering and then packing the mixed solution 3 times

Claims (5)

The first step of crushing and freezing the pumpkin;
A second step of washing and squeezing the pear;
A third step of thawing and squeezing the frozen pumpkin;
A fourth step of mixing the squash and pear;
A fifth step of first filtering the mixed solution;
A sixth step of sterilizing the filtered mixed solution;
A seventh step of secondly filtering the sterilized mixed solution;
The eighth step of filtering and then packaging the filtered mixed solution with a nonwoven fabric;
The fourth step,
Mix the proportion of 30 parts by weight of the pear with respect to 70 parts by weight of the pumpkin,
The fifth step,
Filtrate the mixture in triplicate, and
The sixth step,
Sterilized at a temperature of 95 to 105 ° C for 15 to 25 minutes,
The seventh step,
Filtered to a filter of 100 μm or less at a pressure of 0.2 to 1.5 kgf / cm 2,
In the third step,
When thawing the frozen pumpkin, the method of producing pumpkin juice, characterized in that while thawing crushed.


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