KR102546247B1 - Grapefruitcheong and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to grapefruit preserves and a method for manufacturing the same, and more specifically, to a method for manufacturing grapefruit preserves that is rich in vitamin C and has a good umami and flavor without the characteristic astringent taste of grapefruit, minimizes nutrient loss, and is rich in vitamin C, and relates to grapefruit preserves manufactured by using the method.

Description

Grapefruitcheong and Manufacturing method thereof}

The present invention relates to grapefruit syrup having good umami and flavor and minimizing loss of nutrients, and a method for preparing the same.

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Grapefruit is the fruit of a tree belonging to the genus Citrus, and is called grapefruit because it has a scent similar to grapes and the fruit runs like a bunch of grapes. The origin of this breed is believed to be Jamaica in the West Indies. It is tangerine-shaped, round, and about 10 to 15 cm in diameter. The outer skin is leathery and the surface is smooth and yellow. Recently, a new variety has been developed and there is a variety with red flesh. The flesh is rich in juice, the taste is acidic, the sweet taste is strong, and there is a little bit of bitterness.

The use of grapefruit is usually processed into frozen juice, and about 60% of the world's production is produced in Florida, USA, and it is also produced in California, Arizona, and Texas. In Korea, many grapefruits began to be imported with the opening of imports in 1985.

Grapefruit's nutrients are rich in vitamin C and lycopene, an antioxidant (aging). The vitamin C content per grapefruit is 100 mg, far exceeding the recommended daily amount (60 mg). In particular, grapefruit is low in sugar and contains a lot of dietary fiber, so it is good for cold prevention, fatigue recovery, and hangover.

The distinct characteristics of grapefruit are its sour and bitter taste. For those who do not like sour taste, it can interfere with getting enough vitamin C. In addition, the bitter taste, which acts to burn unnecessary fat in the body, is also a cause of not being able to drink it easily due to its unique flavor.

Because of this unique taste of grapefruit, it has been used as a drink that can be provided in a drinkable form through processing, or applied in various forms such as cocktails, ice cream, and confectionery or bakery applications. As a method of processing and using such grapefruit, typical examples thereof are grapefruit undiluted solution and grapefruit puree.

Currently, in Korea, grapefruit undiluted juice processed to be used as a raw material for cocktails or beverages is imported from Israel and the like. However, the grapefruit juice imported in this way is not only expensive, but also has a strong taste artificially made by adding a lot of various food additives.

There is a limit to the development of foods using grapefruit, which is said to have a lot of vitamin C, because of the unique astringent taste of grapefruit, and this astringent taste is very distinctly liked by Koreans. It is necessary to develop a new food that can be enjoyed by men and women of all ages by reducing the astringent taste of grapefruit while maintaining other tastes.

Korean Patent Publication No. 10-2019-0079447 (published on July 5, 2019)

In order to solve the above problems of the prior art, the present invention provides grapefruit syrup that increases umami and flavor and minimizes loss of nutrients by aging and processing grapefruit in the form of blue as a main material to suppress the unique astringent and bitter taste, and thereby minimizing the loss of nutrients. Its purpose is to provide a manufacturing method.

The grapefruit juice manufacturing method of the present invention to solve the above problems includes a first step of washing grapefruit; A second step of slicing the washed grapefruit; A third step of heating, drying, and pulverizing the sliced grapefruit to prepare a pulverized grapefruit; Step 4 of preparing a pulverized grapefruit syrup base by mixing the pulverized grapefruit and saccharides, or mixing pulverized grapefruit and saccharides to prepare pulverized grapefruit syrup; and a fifth step of producing aged grapefruit syrup by performing an aging process on the grapefruit syrup base.

In addition, the present invention is to provide grapefruit syrup prepared by the above method.

In addition, the present invention is intended to provide the grapefruit syrup as a health functional food such as tea or food material.

Grapefruit syrup and its manufacturing method of the present invention are processed after ripening grapefruit at room temperature for a certain period of time to suppress the unique astringent and bitter taste, thereby increasing umami and flavor, minimizing loss of nutrients, minimizing foreign matter sensation when ingested, etc. It is possible to provide grapefruit syrup that is soft to the throat and smoothly digested and absorbed so that consumers can easily consume it. In addition, the grapefruit syrup of the present invention can be consumed as a beverage or used for cooking food.

1 is a schematic process diagram of the grapefruit syrup manufacturing process of the present invention using grapefruit.
Figure 2 is a schematic process diagram of the grapefruit syrup manufacturing process of the present invention using grapefruit and violet extracts.
Figure 3 is a schematic process diagram of the grapefruit syrup manufacturing process of the present invention using grapefruit, herb leaf and violet extract.

Hereinafter, the method for producing the grapefruit syrup of the present invention will be described in more detail.

As shown in a schematic process diagram in FIG. 1, the grapefruit syrup of the present invention includes one step of washing grapefruit; A second step of slicing the washed grapefruit; A third step of heating, drying, and pulverizing the sliced grapefruit to prepare a pulverized grapefruit; Step 4; and a fifth step of producing aged grapefruit syrup by performing a aging process on the grapefruit syrup base.

In the manufacturing method of the present invention, the first step of washing is to remove pesticide residues and foreign substances from the grapefruit skin, and can be performed through a general washing method known in the art. For a preferred embodiment of the washing, the washing in the first step may include step 1-1 of first washing the grapefruit with baking soda and purified water; Steps 1-2 of immersing and stirring the firstly washed grapefruit in an aqueous solution of bay salt for second washing; Steps 1-3 of immersing and stirring the secondly washed grapefruit in an aqueous vinegar solution to thirdly wash; and Steps 1 to 4 of removing moisture remaining on the surface of the thirdly washed grapefruit; The process can be carried out to perform grapefruit washing.

Step 1-1 washing may be performed by adding grapefruit to an aqueous solution of baking soda containing 3.0 to 15.0% by weight of baking soda, preferably 3.0 to 10.0% by weight of baking soda, and the remaining water, followed by stirring.

Step 1-2 is a washing process performed to remove residual foreign substances and baking soda component of grapefruit peel after the first washing from the grapefruit first washed in step 1-1. It is an aqueous solution in which sun salt is dissolved by mixing 20% by weight, preferably 5 to 10% by weight and the remaining amount of water.

Steps 1-3 are washing processes performed to remove pesticide residues from grapefruit washed secondarily in steps 1-2. The aqueous vinegar solution in steps 1-3 is pH 4.5 to 6.0 by mixing vinegar and water, may use one prepared so that the pH is about 5.0 to 5.8.

Steps 1-4 may dehydrate or naturally dry the third-washed grapefruit to remove moisture remaining on the surface of the grapefruit.

The second step of slicing is a process of slicing (cutting) the grapefruit with the peel, and the slicing method and the size of the sliced grapefruit are not particularly limited.

Step 3 is a process of drying and pulverizing the sliced grapefruit, and step 3 is the first step of processing the sliced grapefruit by repeating the process of heating, drying, and pulverizing the sliced grapefruit at 70 to 80 ° C for 3 to 5 minutes. Level 1; Step 3-2 of secondary processing by repeating the process of heating, drying, and pulverizing the primary processed grapefruit pulverized product at 85 to 90 ° C. for 4 to 7 minutes, once or several times, for secondary processing; .

Heat drying and grinding in step 3-1 may be repeated 1 to 7 times, preferably 3 to 7 times, and more preferably 5 to 7 times.

In addition, the grinding in step 3-1 may be performed using a general rotary grinder, and for example, it is preferable to perform the grinding by rotating the rotary blade of the grinder at a speed of 700 to 800 rpm in terms of minimizing destruction of nutrients.

In addition, heat drying and grinding in step 3-2 may be repeated 1 to 3 times.

In addition, the crushing of step 3-2 can be performed using a general rotary crusher, and for example, the rotary blade of the crusher is rotated at a speed of 900 to 1,000 rpm to minimize nutrient destruction and to form thin fibers of grapefruit. It is preferable in terms of

In the production method of the present invention, step 4 is a step of preparing a base of grapefruit syrup, and the base of grapefruit syrup can be prepared by mixing the pulverized grapefruit prepared in step 3 with sugars.

The pulverized grapefruit and the sugars are preferably mixed in a weight ratio of 1:0.5 to 1.5, preferably 1:0.8 to 1.0. At this time, if the amount of saccharide used is less than 0.5 weight ratio, aging for manufacturing grapefruit syrup may be difficult and storage stability of grapefruit syrup may be poor, and using more than 1.5 weight ratio is excessive use, and grapefruit syrup is too sweet, resulting in poor marketability. there may be

Sugar and/or oligosaccharide may be used as the saccharide, and preferably, in terms of health, sugar and oligosaccharide are mixed at a weight ratio of 1:0.5 to 1.

The sugar may include at least one selected from white sugar, brown white sugar, warm white sugar, and ssang white sugar, and preferably, white sugar and/or brown white sugar is used to improve the visuality of the produced grapefruit syrup.

In addition, it is preferable to use fructooligosaccharide as the oligosaccharide.

In addition, the 4-step added grapefruit syrup base is prepared by mixing pulverized grapefruit and pulverized grapefruit containing pulverized lemon and saccharide, thereby reducing the astringent taste of grapefruit and imparting a refreshing taste of lemon. When using lemon pulverized material, its amount is

The mixed grapefruit pulverized material may include 5 to 20 parts by weight of lemon pulverized material based on 100 parts by weight of grapefruit pulverized material, preferably 7 to 15 parts by weight of lemon pulverized material based on 100 weight parts of grapefruit pulverized material. Preferably, it may include 8 to 12 parts by weight. At this time, if the amount of lemon pulverized material is less than 5 parts by weight, the effect of reducing the astringent taste peculiar to grapefruit is insignificant, and if it is used in excess of 20 parts by weight, the grapefruit taste inherent in grapefruit syrup is halved, thereby reducing the marketability. It is good.

For the amount of sugar to be used, it is recommended to mix the pulverized grapefruit and the sugar in a weight ratio of 1:0.5 to 1.5, and preferably a weight ratio of 1:0.8 to 1.2. At this time, if the amount of saccharide used is less than 0.5 weight ratio, aging for manufacturing grapefruit syrup may be difficult and storage stability of grapefruit syrup may be poor, and using more than 1.5 weight ratio is excessive use, and grapefruit syrup is too sweet, resulting in poor marketability. there may be

In addition, the type of saccharide is the same as described above.

Then, washing the lemon pulverized product; Slicing the washed lemon; and heating, drying, and pulverizing the sliced lemon to prepare lemon pulverized product.

In the manufacturing method of the present invention, the fifth step is a process of manufacturing grapefruit syrup by aging the grapefruit syrup base prepared by mixing with sugars. Aging is carried out for 10 to 20 days, preferably for 12 to 18 days, preferably at a temperature of 10 to 20°C. At this time, if the temperature is less than 10 ℃, there may be a problem that the aging does not proceed well, and if it exceeds 25 ℃, there may be a problem that the aging proceeds too quickly and fermentation occurs, so it is good to perform aging within the above temperature range. . In addition, if the aging period is less than 10 days, the deep taste and aroma of grapefruit syrup may be insufficient, and the acidity of grapefruit may be insufficient. Since it can fly, it is good to perform aging within the range of the above period.

In addition, the grapefruit syrup prepared by aging can be put into a sealable container and stored.

As shown in the schematic process diagram in FIG. 2, the grapefruit syrup manufacturing method of the present invention described above may further use a violet extract and ripen it together with a grapefruit syrup base to prepare grapefruit syrup.

More specifically, in the manufacturing method of the present invention, in the five-step aging, the grapefruit syrup base is put into a container, then the violet extract is added to the top of the added grapefruit syrup base, and then sealed to perform aging. can be done

In addition, in the grapefruit syrup manufacturing method of the present invention, as shown in a schematic process diagram in FIG. 3, grapefruit syrup may be prepared by further using herb leaves and violet extracts and aging them together with a grapefruit syrup base.

More specifically, in the manufacturing method of the present invention, in step 5, the grapefruit syrup base is put into a container, then herb leaves and violet extract are sequentially put on top of the added grapefruit syrup base, and then sealed. You can perform maturation by doing.

And, in step 5, after the violet extract or herb leaves and violet extract are added, violets are placed on top of the added violet extract, and then the container may be sealed and aged.

The violet extract enhances the taste and aroma of grapefruit syrup and serves to increase the content of active ingredients beneficial to the body, such as ascorbic acid in grapefruit syrup, based on 100 parts by weight of grapefruit syrup base, 1 to 10 parts by weight. It is good to use 15 parts by weight, more preferably 5.0 to 12.5 parts by weight. If the amount of violet extract used is less than 1 part by weight, the increase in effect due to its use may be insignificant, and if it is used in excess of 15 parts by weight, the viscosity of grapefruit syrup is too low and the marketability may decrease, and rather, the aroma and taste of grapefruit syrup may be reduced. Therefore, it is recommended to use it within the above range.

Referring to the method for preparing the violet extract, the violet extract may be a hot water extract or an alcohol extract using ethanol and water.

The hot water extract of the violet is prepared by drying the washed violet to prepare a dried product of violet; step a-1; Step a-2 of preparing a mixed solution by introducing the dried product of violets into an extraction reactor and then introducing water into the extraction reactor; step a-3 of heating the mixed solution and treating it with hot water at 70 to 80° C. for 20 to 30 minutes; Step a-4 of obtaining an extract from which foreign substances are removed by filtering the mixed solution treated with hot water; It can be prepared by performing a process including; and step a-5 of preparing a concentrated extract by concentrating the extract under reduced pressure.

In the step a-2, the input amount (mixing amount) of the dried violets and the solvent is 0.8 to 1.2L, preferably 0.85 to 1L, of the solvent per 100g of the dried violets.

In addition, the alcohol extract of the violets may be prepared by drying the washed violets to prepare dried violets; step b-1; step b-2 of introducing the dried product of violets into an extraction reactor and then injecting a solvent into the extraction reactor; Step b-3 of performing an extraction process; Step b-4 of preparing a concentrated extract by concentrating the extract under reduced pressure; It can be prepared by carrying out a process including step b-5 of obtaining a violet extract by filtering the concentrated extract and aging the filtrate from which foreign substances are removed at a low temperature.

The solvent in step b-2 includes an aqueous ethanol solution at a concentration of 30 to 50% by volume, and preferably, an aqueous solution of ethanol at a concentration of 35 to 50% by volume is used. In addition, the input amount of the dried violets and the solvent is 0.5 to 0.8L, preferably 0.55 to 0.75L of the solvent per 100g of the dried violets.

The extraction process of step b-3 is preferably performed at 35 to 50 ° C for 2 to 4 hours, preferably at 40 to 50 ° C for 2.5 to 3.4 hours through a general extraction process in the art.

In addition, step b-4 is a process of preparing a concentrated extract by concentrating the extract prepared in step b-3 under reduced pressure, and a general vacuum concentration method used in the art may be used, and is not particularly limited.

And, the low-temperature aging in step b-5 is for aging the concentrated extract in step b-4, for 12 to 48 hours at 2 to 10 ° C, preferably for 24 to 36 hours at 5 to 10 ° C. it's good to do

In addition, after step b-5, step b-6 of vacuum-packing the low-temperature aged extract to prevent external contamination and deterioration may be further performed, and vacuum packaging may be performed by a general method used in the art. In addition, a pasteurization process may be additionally performed before vacuum packaging.

In addition, the herb leaves that can be used together with the violet extract in step 5 also serve to enhance the taste and aroma of the grapefruit extract together with the violet extract, and at least one selected from dried lemon balm leaves or dried olive leaves can be used. .

Grapefruit syrup of the present invention prepared through the above manufacturing process is preferably put into a sealed container and stored at room temperature or refrigerated.

The grapefruit syrup of the present invention suppresses the astringent and bitter taste peculiar to grapefruit, has a good umami and flavor, minimizes loss of nutrients, and has a high content of active ingredients beneficial to the human body such as vitamin C. In addition, since the fiber is thinned through the crushing process to minimize the foreign matter feeling when ingested, it is possible to provide grapefruit syrup that is soft to go down the throat and easy to digest and absorb. The grapefruit syrup of the present invention can be provided as foodstuffs such as grapefruit tea and grapefruit beverages, can be applied for jam spread on bread, etc., and can also be used for cooking food.

Hereinafter, the present invention will be described in more detail through examples, but the following examples are not intended to limit the scope of the present invention, which should be interpreted to aid understanding of the present invention.

[Example]

Example 1: Preparation of grapefruit syrup

(1) Preparation of grapefruit

First washing was performed by adding grapefruit to an aqueous solution of baking soda containing about 5% by weight of baking soda and the remaining amount of water, followed by stirring.

Next, about 8% by weight of the sun salt and the remaining amount of water were mixed to prepare an aqueous solution in which the sun salt was dissolved, and then the first washed grapefruit was added to the prepared sun salt aqueous solution, followed by stirring to perform a second wash.

Next, vinegar and water were mixed to prepare an aqueous vinegar solution having a pH of about 5.5, and then grapefruit, which had undergone secondary washing, was added to the prepared vinegar aqueous solution, followed by stirring to perform third washing.

Next, the washed grapefruit was naturally dried to prepare the grapefruit to be used for producing grapefruit syrup.

(2) Manufacture of grapefruit syrup

Grapefruit slices were prepared by slicing (cutting) the previously prepared grapefruit with the peel.

Next, the grapefruit slices are heated and dried at 72 to 73° C. for 4 minutes, and then pulverized by operating a rotary blade at a speed of 700 to 750 rpm with a grinder to obtain a pulverized grapefruit, which is then heated, dried, and pulverized 5 times. This was repeated to obtain a first-processed grapefruit pulverized product.

Next, the firstly processed pulverized grapefruit was heated and dried at 85 to 86° C. for 5 minutes, and then pulverized by operating the rotary blade at a speed of 900 to 950 rpm with a grinder to obtain a secondly processed pulverized grapefruit.

Next, a grapefruit syrup base was prepared by mixing the pulverized grapefruit and sugars in a weight ratio of 1:0.9. At this time, the saccharide prepared by mixing white sugar and fructooligosaccharide in a weight ratio of 1:0.6 was used.

Next, a grapefruit syrup base was prepared by mixing the pulverized grapefruit and sugars in a weight ratio of 1:0.9. At this time, the saccharide prepared by mixing white sugar and fructooligosaccharide in a weight ratio of 1:0.6 was used.

Next, the grapefruit syrup base was put into a glass bottle, sealed, and aged for 15 days at a temperature of 12 to 15 ° C without sunlight to prepare grapefruit syrup.

The prepared grapefruit syrup was placed in a sealed container and stored in a refrigerator.

Example 2: Preparation of grapefruit syrup

(1) Preparation of violet hot water extract

Dried violets were prepared by drying the washed violets.

Next, after the dried product of violets was introduced into an extraction reactor, water was introduced into the extraction reactor to prepare a mixed solution. At this time, the amount of water input was 0.95 L per 100 g of dry matter of violets.

Next, the mixed solution was heated and treated with hot water at 74 to 75° C. for 30 minutes, and then the mixed solution treated with hot water was filtered to obtain an extract from which foreign substances were removed.

Next, a concentrated hot-water extract was obtained by putting it in a vacuum concentrator (SB-1000, EYELA, Tokyo, Japan) and performing vacuum concentration.

The obtained hot water extract was sealed and stored.

(2) Manufacture of grapefruit syrup

Grapefruit was washed and dried in the same manner as in Example 1 to prepare first and secondly processed grapefruit pulverized material, and then the same grapefruit syrup base as in Example 1 was prepared using the same sugars.

Next, after putting the grapefruit syrup base into a glass bottle, the previously prepared violet extract (hot water extract) was added to the top of the added grapefruit syrup base, and then the violet extract was put on top of the violet extract, and then sealed. Then, it was aged for 15 days at a temperature of 12 to 15 ° C without sunlight to prepare grapefruit syrup.

At this time, 8.2 parts by weight of the violet extract was used based on 100 parts by weight of the grapefruit syrup base.

Then, the prepared grapefruit syrup was placed in a sealed container and stored in a refrigerator.

Example 3: Preparation of grapefruit syrup

A violet hot water extract and a grapefruit syrup base were prepared in the same manner as in Example 2.

Next, after putting the grapefruit syrup base into a glass bottle, putting dried olive leaves on top of the added grapefruit syrup base, putting the previously prepared violet extract (ethanol extract) on top of it, and then putting violets on top of the violet extract After laying, it was sealed. Then, it was aged for 15 days at a temperature of 12 to 15 ° C without sunlight to prepare grapefruit syrup.

At this time, 8.2 parts by weight of the violet extract was used based on 100 parts by weight of the grapefruit syrup base.

Then, the prepared grapefruit syrup was placed in a sealed container and stored in a refrigerator.

Example 4: Preparation of grapefruit syrup

(1) Preparation of Violet Alcohol Extract

Dried violets were prepared by drying the washed violets.

Next, after the dried product of violets was introduced into an extraction reactor, an aqueous solution of ethanol having a concentration of 42 to 43% by volume was introduced into the extraction reactor to prepare a mixed solution. At this time, the amount of ethanol solution was added at 0.6 L per 100 g of dried violets.

Next, the mixed solution was subjected to an extraction process for 3 hours in an extraction reactor at 42 to 45° C., followed by filtration to obtain a filtered extract.

Next, the filtered extract was put into a vacuum concentrator (SB-1000, EYELA, Tokyo, Japan) and concentrated under reduced pressure to obtain a concentrated extract.

Next, after filtering the concentrated extract, the filtrate from which foreign substances were removed was aged at a low temperature to obtain a violet extract. At this time, the low-temperature aging was performed for 28 hours at 7 ~ 8 ℃.

The obtained ethanol extract was sealed and stored.

(2) Manufacture of grapefruit syrup

Grapefruit was washed and dried in the same manner as in Example 1 to prepare first and secondly processed grapefruit pulverized material, and then the same grapefruit syrup base as in Example 1 was prepared using the same sugars.

Next, after putting the grapefruit syrup base into a glass bottle, putting dried olive leaves on top of the added grapefruit syrup base, putting the previously prepared violet extract (ethanol extract) on top of it, and then putting violets on top of the violet extract After laying, it was sealed. Then, it was aged for 15 days at a temperature of 12 to 15 ° C without sunlight to prepare grapefruit syrup. At this time, 8.2 parts by weight of the violet extract was used based on 100 parts by weight of the grapefruit syrup base.

Then, the prepared grapefruit syrup was placed in a sealed container and stored in a refrigerator.

Example 5

Grapefruit syrup was prepared in the same manner as in Example 3, but using 12.5 parts by weight of violet extract (ethanol extract).

Example 6

Grapefruit syrup was prepared in the same manner as in Example 4, but as a base, 100 parts by weight of pulverized grapefruit and 11 parts by weight of pulverized lemon were mixed with pulverized grapefruit and saccharide at a weight ratio of 1:1.0. It was used to prepare a grapefruit syrup base. At this time, the saccharide prepared by mixing refined white sugar and fructo-oligosaccharide in a weight ratio of 1:0.6 was used.

In addition, the lemon pulverized product was prepared in the following manner.

First washing was performed by adding lemon to an aqueous solution of baking soda containing about 5% by weight of baking soda and the remaining amount of water, followed by stirring. Next, about 8% by weight of sun salt and the remaining amount of water were mixed to prepare an aqueous solution in which the sun salt was dissolved, and then lemon, which was first washed, was added to the prepared sun salt aqueous solution, followed by stirring to perform second washing. Next, vinegar and water were mixed to prepare an aqueous vinegar solution having a pH of about 5.5, and then grapefruit, which had undergone secondary washing, was added to the prepared vinegar aqueous solution, followed by stirring to perform third washing. Next, the washed lemon was naturally dried to prepare a lemon to be used in the preparation of grapefruit syrup.

에서 4분간 가열 건조한 후, 분쇄기로 회전날을 700 ~ 750rpm의 속도로 가동시켜서 분쇄하여 레몬 분쇄물을 수득한 후, 이를 상기 가열 건조 및 분쇄를 5회 반복 수행하여 가공한 레몬 분쇄물을 수득하였다. Next, grapefruit slices were prepared by slicing the lemon with the peel on. Next, the lemon slices 72 to 73

After heating and drying for 4 minutes, the rotating blade was operated at a speed of 700 to 750 rpm with a grinder to obtain a lemon pulverized product, and then the heat, drying and pulverization were repeated 5 times to obtain a processed lemon pulverized product. .

Comparative Example 1

A grapefruit syrup base was prepared in the same manner as in Example 1.

Next, the grapefruit syrup base was put into a glass bottle and then sealed. Then, it was aged for 30 days at a temperature of 12 to 15 ° C without sunlight to prepare grapefruit syrup.

Comparative Example 2

Grapefruit syrup was prepared in the same manner as in Example 3, but using 16.5 parts by weight of violet extract (ethanol extract).

division Violet Thermal Water Extract violet
ethanol
extract herb leaves
Whether or not to use In grapefruit syrup base
Whether to use lemon powder Grapefruit syrup base
ripening period Example 1 - - - - 15th Example 2 8.2 parts by weight - - - 15th Example 3 8.2 parts by weight - use - 15th Example 4 - 8.2 parts by weight use - 15th Example 5 - 12.5 parts by weight use - 15th Example 6 - 8.2 parts by weight use use 15th Comparative Example 1 - - - - 30 days Comparative Example 2 - 16.5 parts by weight use - 15th

Experimental Example 1: Sensory evaluation

Tea using grapefruit syrup was prepared by dissolving 1 tablespoon of grapefruit syrup prepared in the above Examples and Comparative Examples in 200ml of hot water.

Next, a panel consisting of 30 people evaluated the appearance, aroma, sourness, sweetness, texture, and overall preference of the tea using a 5-point scale, and the results are shown in Table 2 below.

division Exterior incense bitter
astringent taste sweetness texture
(throat
include) Overall
preference Example 1 4.6 4.0 4.0 4.0 4.5 4.2 Example 2 4.3 4.1 4.3 4.3 4.4 4.3 Example 3 4.5 4.4 4.1 4.3 4.3 4.4 Example 4 4.1 4.6 4.4 4.5 4.3 4.5 Example 5 4.0 4.8 4.3 4.6 4.2 4.5 Example 6 4.1 4.8 4.6 4.6 4.5 4.6 Comparative Example 1 3.3 3.2 3.6 4.2 4.5 3.8 Comparative Example 2 3.5 3.4 4.0 4.5 4.0 3.9 * Bitter and astringent taste: The lower the evaluation value, the stronger the bitter and/or astringent taste
* Sweetness: The lower the evaluation value, the stronger the sweetness
* Appearance, scent, texture (including throat swallowing), overall preference: the higher the evaluation value, the more positive the evaluation

Looking at the sensory evaluation results in Table 2, Examples 1 to 6 generally received excellent sensory evaluation results of 4.0 or more. On the other hand, in the case of Comparative Example 1, in which the grapefruit syrup base was matured to produce grapefruit syrup, the aging period exceeded 20 days and was performed for a long time, the color of the grapefruit syrup was discolored and received a poor evaluation. Comparable to Example 1 At the time, it did not taste sweet, but the fragrance was rather low, and the finish tasted bitter or astringent, so it received a low preference overall.

In addition, when compared to Example 1 in which the violet extract was not used, Examples 2 to 5 were slightly inferior in appearance and texture, but had better fragrance, and were highly evaluated in terms of bitterness, astringency, and sweetness. In addition, Examples 4 to 5 using the ethanol extract had a relatively good fragrance, less bitterness, astringency, and sweetness than Examples 2 to 3 using the hot water extract as the violet extract, and were evaluated for higher preference.

In particular, Example 6 prepared with a grapefruit syrup base containing lemon pulverized material had the least bitterness and astringent taste, and received the best overall acceptability.

In the case of Comparative Example 2 using more than 15 parts by weight of the violet ethanol extract, compared to Examples 4 to 6, it was evaluated that the fragrance and taste were rather inferior and the taste was astringent.

Experimental Example 2: Comparison of ascorbic acid content

Tea using grapefruit syrup was prepared by dissolving 1 tablespoon of grapefruit syrup prepared in the above Examples and Comparative Examples in 200ml of hot water.

After leaving the prepared tea to precipitate the precipitate, the supernatant was scooped and the ascorbic acid content in the supernatant was measured, and the results are shown in Table 3 below.

The ascorbic acid content is shown in Table 3 below, expressed as a relative content based on the ascorbic acid content in the tea prepared with the grapefruit syrup of Example 1 as 100%.

division Ascorbic acid content Example 1 100% Example 2 106.2% Example 3 107.7% Example 4 110.6% Example 5 112.6% Example 6 113.4%

Looking at the ascorbic acid content in Table 3, Examples 2 to 6 using the violet extract had a relatively higher ascorbic acid content than Example 1, and Examples 4 to 6 using the ethanol extract than the hot water extract It was confirmed that it had a higher ascorbic acid content than Examples 2-3.

Through the above Examples and Experimental Examples, it was confirmed that the grapefruit syrup of the present invention suppresses not only the astringency and bitterness peculiar to grapefruit, but also sourness and sweetness, has excellent umami and flavor, and has an excellent content of ascorbic acid, an antioxidant. In addition, it was confirmed that the grapefruit syrup of the present invention can provide grapefruit syrup that minimizes the feeling of foreign matter when ingested, has a soft texture or goes down the throat, and is easily digested and absorbed. The grapefruit syrup of the present invention can be prepared by applying it to various foods or health functional foods.

Claims (5)

Step 1 of washing grapefruit;
A second step of slicing the washed grapefruit;
A third step of heating, drying, and pulverizing the sliced grapefruit to prepare a pulverized grapefruit;
Step 4 of preparing a grapefruit syrup base by mixing the pulverized grapefruit and saccharides, or mixing the pulverized grapefruit and saccharides to prepare a base of grapefruit syrup; and
Including; 5 steps of producing aged grapefruit syrup by performing an aging process on the grapefruit syrup base;
The saccharide includes at least one selected from sucrose and fructooligosaccharide,

The step of washing the grapefruit in step 1,
Step 1-1 of first washing grapefruit with baking soda and purified water;
Steps 1-2 of immersing and stirring the firstly washed grapefruit in an aqueous solution of bay salt for second washing;
Steps 1-3 of immersing and stirring the secondly washed grapefruit in an aqueous vinegar solution to thirdly wash; and
Steps 1 to 4 of removing moisture remaining on the surface of the third-washed grapefruit;

The step of preparing the 3-step grapefruit pulverized product,
Step 3-1 of first processing the sliced grapefruit by repeating the process of heating, drying, and crushing the sliced grapefruit at 70 to 80° C. for 3 to 5 minutes;
Step 3-2 of secondary processing by repeating the process of heating, drying, and pulverizing the firstly processed grapefruit pulverized product at 85 to 90 ° C. for 4 to 7 minutes, once or several times, and

In the step of preparing the aged grapefruit syrup of step 5,
After putting the grapefruit syrup base into a container, herb leaves and violet extracts are sequentially added to the top of the added grapefruit syrup base, and violets are placed on top of the added violet extract, then the container is sealed and aged,
The herb leaves include at least one selected from dried lemon balm leaves and dried olive leaves,
The violet extract is a hot water extract,
Step a-1 of preparing dried violets by drying the washed violets;
Step a-2 of preparing a mixed solution by introducing the dried violets into an extraction reactor and then adding 0.8 to 1.2L of water per 100g of dried violets into the extraction reactor;
step a-3 of heating the mixed solution and treating it with hot water at 70 to 80° C. for 20 to 30 minutes;
Step a-4 of obtaining an extract from which foreign substances are removed by filtering the mixed solution treated with hot water;
It is prepared including; a-5 step of preparing a concentrated extract by concentrating the extract under reduced pressure,
Grapefruit syrup manufacturing method characterized in that 1 to 15 parts by weight of violet extract is added to 100 parts by weight of the grapefruit syrup base delete delete According to claim 1,
Additive mixed grapefruit pulverized material contains 5 to 20 parts by weight of lemon pulverized material based on 100 parts by weight of grapefruit pulverized material,
washing the lemon pulverized product; Slicing the washed lemon; and heating, drying, and pulverizing the sliced lemon to prepare a lemon pulverized product. Step 1 of washing grapefruit;
A second step of slicing the washed grapefruit;
A third step of heating, drying, and pulverizing the sliced grapefruit to prepare a pulverized grapefruit;
Step 4 of preparing a grapefruit syrup base by mixing the pulverized grapefruit and saccharides, or mixing the pulverized grapefruit and saccharides to prepare a base of grapefruit syrup; and
Step 5 of producing aged grapefruit syrup by performing an aging process on the grapefruit syrup base;
The saccharide includes at least one selected from sucrose and fructooligosaccharide,

The step of washing the grapefruit in step 1,
Step 1-1 of first washing grapefruit with baking soda and purified water;
Steps 1-2 of immersing and stirring the firstly washed grapefruit in an aqueous solution of bay salt for second washing;
Steps 1-3 of immersing and stirring the secondly washed grapefruit in an aqueous vinegar solution to thirdly wash; and
Steps 1 to 4 of removing moisture remaining on the surface of the third-washed grapefruit;

The step of preparing the 3-step grapefruit pulverized product,
Step 3-1 of first processing the sliced grapefruit by repeating the process of heating, drying, and crushing the sliced grapefruit at 70 to 80° C. for 3 to 5 minutes;
Step 3-2 of secondary processing by repeating the process of heating, drying, and pulverizing the firstly processed grapefruit pulverized product at 85 to 90 ° C. for 4 to 7 minutes, once or several times, and

In the step of preparing the aged grapefruit syrup of step 5,
After putting the grapefruit syrup base into a container, herb leaves and violet extracts are sequentially added to the top of the added grapefruit syrup base, and violets are placed on top of the added violet extract, then the container is sealed and aged,
The herb leaves include at least one selected from dried lemon balm leaves and dried olive leaves,
The violet extract is an alcohol extract,
Step b-1 of preparing dried violets by drying the washed violets;
Step b-2 of injecting the dried violets into an extraction reactor and then injecting 0.5 to 0.8L of an ethanol aqueous solution having a concentration of 30 to 50% by volume per 100g of dried violets into the extraction reactor;
Step b-3 of performing an extraction process;
Step b-4 of preparing a concentrated extract by concentrating the extract under reduced pressure;
It is prepared by including; step b-5 of obtaining a violet extract by filtering the concentrated extract and aging the filtrate from which foreign substances are removed at a low temperature,
Grapefruit syrup manufacturing method characterized in that 1 to 15 parts by weight of violet extract is added to 100 parts by weight of the grapefruit syrup base

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