KR102655760B1 - Method for manufacturing of fruit concentrate and fruit concentrate prepared thereby - Google Patents

Abstract

The present invention relates to a method for producing fruit syrup and the fruit syrup produced thereby, comprising: (A) mixing fruit and sugar and performing primary ripening at 17 to 25°C; (B) secondary ripening of the primary ripened fruit liquid at 10 to 15°C; (C) thirdly maturing the secondarily ripened fruit liquid at 4 to 8°C; (D) first vacuum extracting the thirdly aged fruit juice mixed with fruit at 50 to 70°C; and (E) obtaining fruit juice by performing a second vacuum extraction of the first vacuum extracted fruit juice at 80 to 90° C., thereby making the fruit juice 10 to 60 times stronger than when producing the fruit juice according to the conventional method. Even when % reduced sugar is used, spoilage does not occur and fruit juice with a strong unique aroma and taste can be obtained.

Description

Method for manufacturing of fruit concentrate and fruit concentrate prepared thereby}

The present invention relates to a method of producing fruit syrup that does not spoil even if the content of sugar used is reduced and has a strong unique aroma and taste of the fruit, and to the fruit syrup produced thereby.

Fruit syrup is manufactured by mixing various fruits with a large amount of sugar or oligosaccharides and then maturing them. The fruit juice prepared in this way is diluted in water and consumed as a beverage or tea.

The reason why fruit syrup is used is because fruits have a lot of vitamins and you can enjoy the unique taste and aroma of the fruit, so you can drink it while enjoying a flavor that is different from other teas such as coffee or green tea, so it is widely used. Accordingly, efforts are being made to further improve the flavor and preference of fruit syrup.

However, existing fruit syrups contain a large amount of sugar, so the sugar content is excessively high, and ultimately, the large amount of sugar causes diabetes and various adult diseases. Additionally, due to these problems, existing diabetic patients are unable to drink fruit juice properly.

Meanwhile, plum (Prunus mume) is the drupe of the plum tree, a deciduous broad-leaved tree distributed in Korea, Japan, and China. Green plums are plums harvested when the skin is hard and blue and are harvested from late May to early to mid-June. In Korea, they are mainly harvested in the southern regions of Hadong, Gwangyang, and Suncheon (accounting for more than 60% of domestic plum production). It is being cultivated. Plums are an alkaline food and are rich in organic acids, sugars and minerals, so they are effective in relieving fatigue and preventing aging. Recently, they are known to have antioxidant, anticancer, antithrombotic, antibacterial, and liver function improvement effects.

These plums have a short harvest period of about a month, and their tissue rapidly softens and decays within 3 to 4 days at room temperature after harvest, and their storage is low, so their use as a processed food ingredient or consumption as raw fruits like other fruits is limited. There is a problem. Therefore, since ancient times, plums have been used as food ingredients for processing, such as plum syrup, pickled plums, plum vinegar, and plum wine, which are manufactured by leaching and pickling methods.

Plum extract made from such plums is a food in which the ingredients present in the soaking raw materials are extracted into the sugars by mixing plums and sugars, which are soaking raw materials, and maintaining the soaking for a certain period of time. It can be drunk as plum tea, or It is used as a seasoning to give a sweet taste.

The present invention requires a method of producing fruit syrup that uses fruits such as plums to reduce the content of sugar, which is not beneficial to the body, and does not rot even when the sugar content is reduced, and has a strong unique aroma and taste of the fruit.

Republic of Korea Patent Publication No. 2012-0111648 Republic of Korea Patent Publication No. 2020-0077113

The purpose of the present invention is to provide a method for producing fruit syrup that does not spoil even when the sugar content is reduced and has a strong unique aroma and taste of the fruit.

In addition, another object of the present invention is to provide fruit juice prepared according to the above production method.

The method for producing fruit syrup of the present invention to achieve the above object includes the steps of (A) mixing fruit and sugar and performing primary aging at 17 to 25°C; (B) secondary ripening of the primary ripened fruit liquid at 10 to 15°C; (C) thirdly maturing the secondarily ripened fruit liquid at 4 to 8°C; (D) first vacuum extracting the thirdly aged fruit juice mixed with fruit at 50 to 70°C; And (E) performing a second vacuum extraction of the first vacuum extracted fruit juice at 80 to 90° C. to obtain fruit juice.

In step (A), fruit and sugar may be mixed at a weight ratio of 1:0.4-0.9.

In step (A), primary ripening may be performed for 10 to 30 days.

In step (B), secondary ripening may be performed for 30 to 50 days.

In step (C), the third ripening may be performed for 50 to 70 days.

In step (D), the first and second vacuum extractions may be performed for 2 to 8 hours, respectively.

The fruit may be one or more types selected from the group consisting of plums, figs, and berries.

In addition, the fruit juice of the present invention to achieve the above-described other purposes can be produced according to the above production method.

The fruit syrup of the present invention does not rot even when 10 to 60% less sugar by weight is used compared to the case of producing fruit syrup according to the conventional method, and it is possible to obtain fruit syrup with a strong unique aroma and taste of the fruit. .

In addition, the fruit syrup of the present invention, unlike conventional fruit syrup and fruit fermentation liquid, has a clear and bright color, is clean, and has a strong refreshing aroma and taste unique to fruit.

In addition, the concentration of the fruit syrup of the present invention is similar to that of honey, so it can be manufactured into various products such as fruit jingo, fruit pills, fruit collagen, and fruit drinks; Not only can it be manufactured as a health functional food that can be used to improve fatigue, prevent constipation, and diet by mixing with lactic acid bacteria and collagen; It can be mixed with herbal medicines such as angelica root, licorice, and mulberry leaves to make a natural digestive agent.

The present invention relates to a method of producing fruit syrup that does not spoil even if the content of sugar used is reduced and has a strong unique aroma and taste of the fruit, and to the fruit syrup produced thereby.

In the present invention, when producing a fruit ripening liquid, the temperature is gradually lowered and the ripening is carried out three times, and when producing fruit syrup from the thirdly ripened fruit liquid, the temperature is raised and vacuum extraction is carried out two times, Even if the sugar content is reduced, high-concentration fruit juice can be obtained that does not spoil, has a strong aroma and taste, and is clear and bright in color.

Hereinafter, the present invention will be described in detail.

The method for producing fruit syrup of the present invention includes the steps of (A) mixing fruit and sugar and performing primary ripening at 17 to 25°C; (B) secondary ripening of the primary ripened fruit liquid at 10 to 15°C; (C) thirdly maturing the secondarily ripened fruit liquid at 4 to 8°C; (D) first vacuum extracting the thirdly aged fruit ripening liquid at 50 to 70°C; and (E) performing a second vacuum extraction of the first vacuum extracted fruit juice at 80 to 90° C. to obtain fruit juice.

First, in step (A), fruit and sugar are mixed at a weight ratio of 1:0.4-0.9, preferably 1:0.5-0.7, and incubated at 17 to 25 ℃, preferably 18 to 20 ℃ for 10 to 30 days. , Preferably, primary ripening is performed for 15 to 20 days.

Conventionally, when producing fruit syrup such as plum syrup, fruit and sugar were mixed at a weight ratio of 1:1 to lower the spoilage rate, but according to the manufacturing method of the present invention, the sugar content is reduced to 10 to 60% by weight compared to the conventional method. It is possible to obtain fruit juice with excellent organoleptic properties that does not rot even at low temperatures.

If the sugar content based on the fruit is less than the above lower limit, it does not spoil, but the sensory quality may be reduced. If it exceeds the above upper limit, the sensory quality is reduced and a stale flavor is generated, which may reduce the preference.

If the temperature and time during the first ripening are less than the lower limit, a characteristic dull taste that can occur when ripening the fruit may occur, and if it exceeds the upper limit, a bitter taste may occur and dark-colored fruit syrup is produced, which may lower the preference. You can.

The fruit used in the present invention is not particularly limited as long as it can be washed and immediately made into fruit, but preferably one or more types selected from the group consisting of plums, figs, and berries. The berries include blueberries, strawberries, blackberries, raspberries, cranberries, bokbunja, mulberries, aronia, acai berries, or goji berries.

Next, in step (B), the primary ripened fruit ripening liquid is stirred and then subjected to secondary ripening at 10 to 15° C., preferably 13 to 15° C., for 30 to 50 days, preferably 35 to 40 days. Perform.

The secondary ripening has a lower ripening temperature compared to the primary ripening and is performed for a longer time, so that a deeper, softer, sweeter and savory fruit ripening liquid can be obtained. If the secondary ripening is performed at a higher temperature for a shorter time than the primary ripening, dark-colored fruit juice may be produced and a musty taste and musty smell may occur.

If the temperature during secondary ripening is below the above lower limit, the temperature may drop sharply compared to the first ripening, and the fresh taste and aroma may disappear from the fruit juice. If the temperature exceeds the above upper limit, the color of the fruit juice may be cloudy, and the taste and musty smell may appear. This may result in a decrease in sensitivity.

In addition, if the ripening time during secondary ripening is less than the above lower limit, a musty taste and musty odor may be generated from the fruit juice, and if it exceeds the above upper limit, there may be no umami.

Next, in step (C), the secondary ripened fruit ripening liquid is stirred and then sealed and incubated at 4 to 8° C., preferably 5 to 7° C., for 50 to 70 days, preferably 55 to 60 days. Carry out tea maturation.

The third ripening is performed at a lower temperature and for a longer period of time than the secondary ripening, thereby obtaining a fruit ripening liquid that is deeper, softer, and has an excellent flavor compared to the fruit ripening liquid prepared during secondary ripening. If the third ripening is carried out at a higher temperature for a shorter time than the second ripening, dark-colored fruit juice is produced, the unique taste and aroma of the fruit is completely absent, and a strong musty taste may occur.

In addition, during the first and second maturation, there is no difference in quality even if the maturation is performed with or without sealing depending on the environment, but during the third maturation, if it is not sealed, it is not pleasant to swallow and has no smooth taste at all.

If the temperature during third ripening is below the lower limit above, the temperature may drop more rapidly than during second ripening and the soft taste may disappear. If it exceeds the upper limit above, the color may become cloudy and the clean taste and aroma unique to the fruit may disappear.

In addition, if the ripening time during the third ripening is less than the above lower limit, the sugar content is not high even after low-temperature extraction, making it difficult to store for a long time, and the unique taste and aroma of the fruit may be absent and a strong dry taste may occur. If the ripening time exceeds the above upper limit, the umami taste may be lost. There may be a strong musty taste and smell.

The sugar content of the thirdly ripened fruit liquid is 44 to 48 brix. The ripened fruit liquid is a mixture of fruit juice and fruit, and the sugar content is measured using the fruit liquid.

Next, in the step (D), the third ripened fruit juice and fruit are mixed at 50 to 70 ℃, preferably 55 to 60 ℃ for 2 to 8 hours, preferably 4 to 5 hours. During the first vacuum extraction, fruit juice is obtained.

Vacuum extraction can be performed according to the usual vacuum extraction method, preferably by adding 5 L of purified water based on 15 L of fruit juice of the ripened fruit liquid (fruit juice + fruit) and performing vacuum extraction according to the above temperature and time. After performing the process, 5 L of purified water added can be removed as distillate. The fruit juice extracted in this way can be obtained in 15 L without loss of capacity of the input fruit juice.

If the temperature and time during the first vacuum extraction are less than the above lower limit, extraction from the input fruit may not be easily performed and the sugar content may not increase, and if it exceeds the above upper limit, a bitter taste may occur and the yield may be low.

The sweetness of the first vacuum extracted fruit juice is 49 to 54 brix, which is higher than that of the thirdly aged fruit juice.

Next, in step (E), the primary vacuum extracted fruit juice is subjected to secondary vacuum extraction at 80 to 90°C, preferably 80 to 85°C, for 2 to 8 hours, preferably 4 to 5 hours, to produce fruit. Obtain the blue.

Vacuum extraction can be performed according to a normal vacuum extraction method, and preferably, the first vacuum extracted fruit juice is vacuum extracted to remove all moisture contained in the fruit juice, thereby obtaining concentrated fruit juice. If the first vacuum extraction process is omitted and vacuum extraction is performed only under the conditions of the second vacuum extraction, moisture may not be sufficiently removed, which may lead to spoilage and reduced sensory properties during long-term storage.

If the temperature during the second vacuum extraction is below the above lower limit, moisture is not removed and may spoil during long-term storage, and if it exceeds the above upper limit, the color of the fruit juice may be dark and a musty smell and unpleasant taste may occur.

The sugar content of the second vacuum extracted fruit juice is so high that it cannot be measured with a sugar meter.

The fruit syrup produced in this way has a clear and bright color, unlike conventional fruit syrup and fruit fermentation liquid, and has a clean, refreshing aroma and taste unique to fruit.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention. However, the following examples are merely illustrative of the present invention, and it is clear to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention. It is natural that such variations and modifications fall within the scope of the attached patent claims.

Control group 1.

Washed plums and white sugar were mixed at a weight ratio of 1:1, first aged at 20°C for 3 months, and the filtered filtrate was secondarily aged at 0°C for 9 months to prepare ripened plum liquid.

Example 1.

Washed plums and white sugar were mixed at a weight ratio of 1:0.6, then first aged at 19 ℃ for 20 days, then stirred and subjected to secondary ripening at 14 ℃ for 40 days, then stirred, sealed, and aged at 6 ℃ for 60 days. Tea ripening was performed to obtain plum ripening liquid (a mixture of plum liquid and plum liquid).

After putting the plum ripening liquid mixed with the plum liquid and plum into a vacuum extractor, 5 L of purified water was added based on 15 L of plum liquid, and the first vacuum extraction was performed at 60 ° C. for 4 hours to obtain 15 L of plum essence and the purified water 5 L was removed as distillate. 15 L of the first vacuum extracted plum essence was put into a vacuum extractor and then subjected to second vacuum extraction at 80° C. for 4 hours to obtain 10 L of plum extract from which 5 L of moisture was removed.

The first vacuum-extracted plum essence contains the essence obtained from the plums introduced into the vacuum extractor, and plum seeds remaining after the essence is extracted from the plums are removed.

Comparative Example 1. 1st and 2nd ripening_3rd ripening omitted

Plum syrup was obtained in the same manner as in Example 1, except that the third ripening process was omitted and only the first and second ripening were performed.

Comparative Example 2. 1st and 3rd ripening_2nd ripening omitted

Plum syrup was obtained in the same manner as Example 1, except that the secondary ripening process was omitted and only the first and third ripening were performed.

Comparative Example 3. 2nd and 3rd ripening_1st ripening omitted

Plum syrup was obtained in the same manner as in Example 1, except that the first ripening process was omitted and only the second and third ripening processes were performed.

Comparative Example 4. 3rd -> 2nd -> 1st ripening conditions

The same procedure as in Example 1 was carried out, except that plums and white sugar were mixed at a weight ratio of 1:0.6, sealed, first aged at 6°C for 60 days (third ripening conditions in Example 1), and then stirred and aged at 14°C. Plum ripening liquid prepared by second ripening for 40 days (second ripening conditions in Example 1) and then stirred and third ripening for 20 days at 19°C (first ripening conditions in Example 1) was used to ripen plums. Blue was obtained.

Comparative Example 5. 2nd -> 1st vacuum extraction conditions

The same procedure as in Example 1 was carried out, except that the thirdly ripened plum liquid mixed with plums was put into a vacuum extractor and then subjected to first vacuum extraction at 80° C. for 4 hours (second vacuum extraction in Example 1). After obtaining the plum essence from which moisture was removed, 15 L of the plum essence and 5 L of purified water were put into a vacuum extractor and subjected to secondary vacuum extraction at 60° C. for 4 hours (first vacuum extraction conditions in Example 1) to obtain plum extract. Blue was obtained.

Comparative Example 6. Omission of first vacuum extraction

The same procedure as in Example 1 was carried out, but the first vacuum extraction was omitted, and the third ripened plum liquid mixed with the plum was put into vacuum extraction and vacuum extracted at 80° C. for 4 hours to obtain plum syrup. Obtained.

Comparative Example 7. Omission of secondary vacuum extraction

The same procedure as in Example 1 was carried out, but the second vacuum extraction was omitted, and the thirdly ripened plum liquid mixed with plums was introduced into a vacuum extractor, and then 5 L of purified water was added based on 15 L of plum liquid. Then, vacuum extraction was performed at 60°C for 4 hours to obtain 15 L of plum extract.

<Test example>

Test Example 1. Sensory test

The plum extract prepared in Examples and Comparative Examples (stored for 1 month, stored for 12 months) was mixed with water at a weight ratio of 1:5 to prepare a beverage, and then tasted by 15 professional panelists and then subjected to a sensory test using a 9-point scale. was performed to obtain the average value, which is shown in Table 1 below.

- Color, aroma, softness, umami and overall preference: 1 point = very bad, 9 points = very good

At this time, color and aroma were measured using plum syrup not mixed with water.

division 1 month 12 months color incense Soft Umami Comprehensive preference color incense Soft Umami Comprehensive preference Control group 1 4.3 5.2 4.3 4.8 4.5 3.8 4.0 3.7 3.0 3.1 Example 1 7.5 7.9 8.0 7.9 7.8 7.0 6.8 7.1 6.8 6.9 Comparative Example 1 4.0 4.8 4.9 4.5 4.4 3.2 3.0 4.0 2.5 3.0 Comparative Example 2 3.6 4.0 4.3 4.3 4.1 2.9 2.5 3.1 2.1 2.7 Comparative Example 3 3.5 4.1 4.4 4.3 4.0 2.7 2.5 3.1 2.2 2.8 Comparative Example 4 3.0 3.3 3.4 3.3 3.2 2.0 2.1 2.0 1.9 2.1 Comparative Example 5 6.1 5.3 4.8 4.5 5.0 5.0 4.0 3.1 3.0 3.4 Comparative Example 6 5.9 5.0 4.5 4.2 4.7 4.8 3.5 3.0 2.6 3.1 Comparative Example 7 5.1 4.0 3.9 3.8 3.5 3.7 2.8 2.9 2.1 2.5

As shown in Table 1 above, the sensory properties of the plum syrup prepared according to Example 1 of the present invention slightly decreased over time, but it was confirmed that the degree of decrease was less compared to the plum syrup of the control group and Comparative Examples 1 to 7. .

On the other hand, the plum syrup of the control group, Comparative Examples 1 to 7, was lower than the plum syrup of Example 1 in all of color, aroma, softness, umami, and overall preference, and it was confirmed that the sensory properties rapidly decreased over time.

In addition, the plum syrup of Comparative Examples 1 to 7 was considered to be spoiled as its taste changed after 12 months.

Claims (8)

(A) mixing fruit and sugar at a weight ratio of 1:0.4-0.9 and performing primary ripening at 17 to 25° C. for 10 to 30 days;
(B) secondary ripening of the primary ripened fruit liquid at 10 to 15° C. for 30 to 50 days;
(C) thirdly ripening the secondarily ripened fruit liquid at 4 to 8° C. for 50 to 70 days;
(D) first vacuum extracting the thirdly aged fruit ripening liquid at 50 to 70°C; and
(E) performing a second vacuum extraction of the first vacuum extracted fruit juice at 80 to 90° C. to obtain fruit juice. delete delete delete delete The method of claim 1, wherein in step (D), the first and second vacuum extractions are each performed for 2 to 8 hours. The method of claim 1, wherein the fruit is at least one selected from the group consisting of plums, figs, and berries. Fruit juice manufactured according to the manufacturing method of any one of paragraphs 1, 6, and 7.