KR102537246B1 - Butia syrup and manufacturing method thereof - Google Patents

Abstract

The present invention relates to butia syrup and a method for producing the same, and more particularly, includes butia coconut extract and saccharides as active ingredients, wherein the butia coconut extract is added to the ripened butia coconut. It is characterized in that it is prepared by adding and heating, then pressing and filtering. According to the present invention, by preparing butia syrup using the fruits of the butia palm, which are rich in various nutrients and have excellent taste and aroma, the syrup can be added to various beverages or foods to be consumed, thereby improving nutritional and sensory properties. It has the advantage of being able to provide improved beverages and foods.

Description

Butia syrup and its manufacturing method {BUTIA SYRUP AND MANUFACTURING METHOD THEREOF}

The present invention relates to butia syrup and a method for producing the same, and more particularly, by preparing a syrup for beverages or food additives using the fruit of the butia palm, which has excellent nutrition, taste and aroma, thereby improving the nutritional value of various beverages or foods as well as , Butia syrup improving sensory properties and a manufacturing method thereof.

Butia is native to Brazil, Paraguay and Argentina, and consists of around 21 species. The fruit is a drupe, ball-shaped, egg-shaped, or egg-shaped conical, and ripens in yellow or red. Jelly is made from the mesocarp.

As the types of butia, capitata palm (B. capitata) and yatai palm (B. yatay) are well known, capitata palm is native to Brazil, and yatai palm is native to Argentina, Uruguay and Paraguay. The Butia capitata palm is a tree that grows well in Jeju Island, Korea, and its fruits can be easily harvested.

The fruit of Butia is known as a medicinal fruit because it has various beneficial effects on the human body. In addition, it has an exotic aroma and taste.

However, the use of these fruits of Butia is limited in Korea, only making jelly with the mesocarp, and the fruits are not properly utilized.

In addition, when it is squeezed as it is and consumed as juice like other fruits, there is a disadvantage that the taste is not good.

As a prior document related to the Butia palm, there is a method for manufacturing traditional liquor using Butia capitata of Korean Patent Registration No. 10-1368382. The prior literature prepared traditional liquor through the process of soaking Butia capitata in normal traditional liquor, but due to the nature of the traditional liquor, its drinking layer was limited and its usability was poor. In addition, by using only a simple immersion process, there was also a disadvantage that the useful components of capitata could not be sufficiently extracted.

KR 10-1368382 B1

Therefore, the present invention is a butia syrup that can improve the sensory characteristics and nutritional properties of beverages and foods by preparing butia syrup that can be used as a beverage or food additive using butia palm fruit having excellent nutrition, taste, and aroma. Its purpose is to provide a manufacturing method.

An object of the present invention is to provide butia syrup and a method for producing the same, which can significantly improve the utilization of butia coconut.

The butia syrup of the present invention for achieving the above object includes butia coconut extract and saccharides as active ingredients, but the butia coconut extract is added with water to the ripened butia coconut, It is characterized in that it is prepared by heating, pressing and filtering.

The method for producing butia syrup according to the present invention includes the steps of ripening the butia coconut fruit, adding water to the ripened fruit and heating to prepare an extract, and compressing the prepared extract to obtain pulp and fiber and mixing saccharides with the extract from which the pulp and fibers are removed.

The post-ripening step proceeds for 2-3 days at 5-35 ° C., and the step of preparing the extract includes adding 70-130 parts by weight of water to 100 parts by weight of the matured fruit, and adding 30-130 parts by weight of water at 80-100 ° C. After heating for 60 minutes, the fruit that has been softened through the heating is crushed and heated at 60 to 90 ° C. for 50 to 70 minutes, characterized in that the flesh and fibers are separated.

The step of squeezing the prepared extract to remove the pulp and fibers is to remove the pulp and fibers from the extract, put them in a sieve, and press the sieve to separate only the pulp and fibers, and the pulp and fibers are The step of mixing saccharides with the removed extract is to mix 50 to 70 parts by weight of saccharides based on 100 parts by weight of the ripened fruit, and the saccharides are sugar.

According to the present invention, by preparing butia syrup using the fruits of the butia palm, which are rich in various nutrients and have excellent taste and aroma, the syrup can be added to various beverages or foods to be consumed, thereby improving nutritional and sensory properties. It has the advantage of being able to provide improved beverages and foods. In addition, there is an advantage that the economic value of the butia coconut can be increased by increasing the utilization of the butia coconut.

1 is a manufacturing process diagram of butia syrup according to the present invention.
Figure 2 is a photograph of Butia coconut according to the present invention.
Figure 3 is a photograph of butia syrup according to the present invention.
Figure 4 is a photograph of juice prepared using butia syrup according to the present invention.

Hereinafter, the present invention will be described in detail.

The butia syrup according to the present invention can be used as a beverage or food additive, and is characterized in that it significantly improves sensory characteristics as well as nutritional properties by adding the unique aroma and taste of butia coconut to beverages or foods. there is.

The butia syrup of the present invention can be most simply consumed as juice by mixing the butia syrup with water, it can be added to commercially available processed beverages or during the manufacturing process of processed beverages, and various dishes, processed foods, etc. It can be added, and it is clear that the use is not limited.

The butia syrup of the present invention includes butia coconut extract and saccharides as active ingredients, and the extract of the butia coconut fruit is extracted by adding water to the matured butia coconut fruit, heating, and then compressing and filtering. It is characterized in that it is manufactured by.

The extract of the butia coconut has excellent sensory acceptability, significantly increases the sensory properties, and also serves to improve nutritional properties. In addition, it can replace the use of chemical additives by enhancing the umami taste. That is, when the butia coconut is juiced as it is, the sensory preference is rather poor due to its unique aroma and flavor, but the present invention significantly improves this sensory preference through a method of preparing syrup by heating and extracting it.

The Butia palm fruit can be used regardless of the type of Butia palm, but it is most preferable to use the fruit of the Butia odorata or Butia capitata palm that grows well in Jeju Island.

In addition, the extract of the butia palm fruit is prepared by adding water to the mature butia coconut fruit, heating it, and then compressing and filtering it, which will be described in detail in the following manufacturing method.

And the saccharide is to adjust the sugar content of the syrup, and can be used regardless of the type of saccharide. Illustratively, one or more of oligosaccharides, honey, and sugar may be used.

The amount of sugar used is most preferably 50 to 70 parts by weight based on 100 parts by weight of the ripened butia palm fruit used in the preparation of the extract of the butia palm fruit, which is to harmonize the fragrance, sweetness, etc. It is for

As described above, butia syrup containing butia coconut extract and saccharides as active ingredients improves the flavor and nutritional properties of various beverages and foods. In addition, there is an advantage in that a beverage rich in taste and nutrients can be easily prepared at home simply by mixing with water.

Hereinafter, a method for producing butia syrup according to the present invention will be described in detail.

As shown in FIG. 1, the method for producing butia syrup according to the present invention includes the steps of ripening the fruit of the butia palm, adding water to the ripened fruit and heating to prepare an extract, and the prepared extract. It is characterized in that it comprises the step of squeezing to remove the pulp and fibers, and the step of mixing sugars with the extract from which the pulp and fibers are removed.

Hereinafter, the present invention will be described in detail step by step with reference to FIG.

Stages of ripening the fruit of the butia palm

First, after preparing the fruit of the butia palm, it is then matured. The post-ripening is carried out at 5 to 35° C., more preferably at 20 to 30° C. for 2 to 3 days, which further enriches the taste and aroma of the butia coconut through the post-ripening step.

Preparing an extract by adding water to the ripened fruit and heating it

After thoroughly washing the ripened fruit, water is added thereto and heated to prepare an extract.

At this time, the amount of water added is 70 to 130 parts by weight based on 100 parts by weight of the ripened Butia palm fruit. If the amount of water added is too small, the active ingredient cannot be sufficiently extracted from the Butia palm fruit, and if too much, the syrup This is because the concentration is higher than necessary and the manufacturing efficiency is also lowered.

And the heating is to heat at 80 ~ 100 ℃ for 30 ~ 60 minutes, then crush the heated and soft fruit and heat again at 60 ~ 90 ℃ for 50 ~ 70 minutes. This is to quickly and sufficiently extract the active ingredient from the fruit by crushing the ripened fruit through primary heating and then crushing and secondary heating. If the process of crushing the fruit is omitted, the active ingredient from the fruit This is because the flavor and color of the syrup cannot be enriched because it is not properly extracted. In addition, the pulp and fiber of the fruit can be easily separated through the crushing process.

On the other hand, in the present invention, the reason why the butia coconut fruit is not crushed and then heated to prepare an extract, but the fruit is heated and crushed in a barrel is that when heated after grinding, not only are many nutrients destroyed, but the flavor is also not good. because it loses

Removing pulp and fiber by compressing the prepared extract

Next, pulp and fiber are removed from the prepared extract.

The method of removing the pulp and fiber is not limited, but after scooping the pulp and fiber from the extract, the picked-up pulp and fiber are put into a sieve, and the sieve is squeezed to squeeze all the extract remaining in the pulp and fiber Only the remaining flesh and fibers are removed. In addition, the entire extract may be put into a sieve and filtered, and then the sieve with remaining pulp and fiber may be pressed, but the practice is not limited.

Since the pulp and fiber contained in the prepared extract account for about 70 to 80% by volume of the extract, if all the extract contained in the pulp and fiber is not squeezed out, the yield is too low. is to remove At this time, the pressure at the time of pressing is not limited, and it is enough to press and squeeze by hand.

In addition, in this process, the extract from which the pulp and fiber are removed can be concentrated if necessary, but this is not limited either.

Mixing sugars with the extract from which the pulp and fibers are removed

Next, saccharides are added to the extract from which the pulp and fibers are removed and mixed.

At this time, the amount of sugar used is preferably 50 to 70 parts by weight based on 100 parts by weight of the previously used post-ripened Butia coconut, which takes into account the overall flavor of the syrup. And as the saccharide, as described above, sugar, honey, oligosaccharide, etc. can all be used, but the use of sugar is most preferable in terms of its flavor.

In addition, the present invention may concentrate after mixing the saccharides if necessary, and the concentration is not limited.

The butia syrup of the present invention, prepared through the above manufacturing method, improves the taste and aroma of beverages and foods due to the unique flavor of the fruit, as well as adds umami to prevent the use of chemical additives.

On the other hand, in the step of mixing the saccharides, bee yellowtail extract can enhance the preservation of food or beverage through antibacterial action and further improve sensory characteristics, especially savory taste, through interaction with butia coconut. More ferments can be mixed. At this time, the mixing amount is 1 to 10 parts by weight based on 100 parts by weight of the ripened fruit.

The yellow bee is a perennial plant belonging to the legume family, and grows wild in the semi-shade or sunny areas of forests or meadows in the south of central Korea, Japan, China, and the Himalayas. , the scientific name is Lotus corniculatus var japonica Regel.

The bee yellowtail can be prepared as a bee yellowtail extract according to a conventional method known in the art, that is, under normal conditions of temperature and pressure, using a common solvent. For example, the yellow bee can be extracted using water, and more specifically, 1 to 20 times the weight of water is added to the yellow bee, extracted at 20 to 80 ° C for 1 to 20 hours, filtered and dried. can

In addition, the dried extract may be mixed with Schizandra chinensis enzyme in an amount of 1:0.5 to 1 part by weight, and fermented at 20 to 30 ° C. for 10 to 20 days.

The method for producing the Schizandra enzyme is a process of adding sugar to Schizandra fruit in a weight ratio of 1:2 to 10 and aging at 10 to 25 ° C for 3 to 7 days, and filtering the aged product to obtain the Schisandra fruit. It includes a process of separating seeds and skins, and adding sugar to the matured product from which the seeds and skins are separated at a weight ratio of 1:0.5 to 1 and aging at 10 to 25 ° C. for 10 to 100 days.

To explain this in more detail, first, the fruit of Schizandra chinensis and sugar are mixed in a weight ratio of 1:2 to 10, and aged at 10 to 25 ° C for 3 to 7 days. Next, the aged material is filtered to separate the seeds and skins of Schizandra fruit. At this time, the filtration method is sufficient to use a cotton cloth or the like, and the method is not limited. In addition, it is natural that it is possible to filter after sufficiently crushing the fruit of Schizandra chinensis. In addition, sugar is added in a weight ratio of 1:0.5 to 1 to the aged product in which the seeds and skins are separated, and further aged at 10 to 25 ° C. for 10 to 100 days to complete the production of Schizandra enzyme.

In addition, the dry powder of figs may be further mixed in the step of mixing the sugars. At this time, the mixing amount is 1 to 10 parts by weight based on 100 parts by weight of the ripened fruit.

The dry powder of the figs means that the figs from which the skins are removed are dried and pulverized to 10 to 100 mesh, the drying method, pulverization method and particle size are not limited. The dry powder of the fig further improves the flavor of the syrup.

Hereinafter, the present invention will be described in more detail through specific examples.

(Example 1)

After preparing the butia coconut, it was post-ripened at 25° C. for 3 days. Figure 2 is a photograph of post-ripened Butia coconut. And after washing 1,000 g of the ripened fruit, 1,000 g of water was added thereto, heated at 80 to 100 ° C. for 40 minutes, and the heated fruit was crushed and heated again at 70 ° C. for 60 minutes to prepare an extract. Next, the pulp and fiber were picked up from the extract, put into a sieve made of cotton cloth, and the sieve was pressed by hand to remove only the pulp and fiber. In addition, 600 g of white sugar was mixed with the extract from which the pulp and fibers were removed, and concentrated by heating at 60 ° C. for 20 minutes, thereby completing the preparation of syrup. 3 is a photograph of the prepared syrup.

(Comparative Example 1)

Juice was prepared by squeezing oranges and mixing them with sugar at a weight ratio of 10:1.

(Comparative Example 2)

Butia coconut was squeezed with a juicer to prepare juice, and sugar was mixed therein at a weight ratio of 10:1 to prepare juice.

(Test Example 1)

Thirty trained sensory personnel were asked to evaluate the samples. The evaluation items were appearance, taste, aroma, and overall acceptability, and the evaluation was performed using a 9-point scale. The sample was used by mixing 37 ml of the syrup of Example 1 with 300 ml of water, and Comparative Examples 1 and 2 were used as is. 4 is a photograph of a sample (juice) prepared through Example 1.

And the results are shown in Table 1 below.

Test Example 1 Results division Exterior taste incense preference Example 1 5.2 6.9 7.2 6.9 Comparative Example 1 5.2 4.5 5.2 5.1 Comparative Example 2 5.0 3.5 5.7 4.2

As can be seen in Table 1, Example 1 according to the present invention was confirmed to have received a better evaluation in taste, aroma, and preference compared to Comparative Examples 1 and 2. However, there was no significant difference in appearance.

In the above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted according to the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (4)

delete The step of ripening the fruit of the butia palm;
Preparing an extract by adding water to the ripened fruit and heating;
Removing pulp and fiber by compressing the prepared extract;
Mixing sugars, a fermented product of bee yellowtail extract, and dry powder of figs with the extract from which the pulp and fiber are removed,
In the post-ripening step,
2-3 days at 5-35℃,
The step of preparing the extract is,
70 to 130 parts by weight of water is added to 100 parts by weight of the ripened fruit, heated at 80 to 100 ° C for 30 to 60 minutes, and then crushed by the heating and heated at 60 to 90 ° C for 50 to 70 minutes so that the flesh and fibers are separated,
The step of compressing the prepared extract to remove pulp and fiber,
A method for producing butia syrup, characterized in that after picking up the pulp and fibers from the extract, putting them into a sieve and pressing the sieve to separate only the pulp and fibers.
delete Butia syrup, characterized in that produced by the manufacturing method of claim 2.

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