KR20040029882A - Method for production of old pumpkin extract and beverage thereof - Google Patents

Abstract

PURPOSE: A method for producing an old pumpkin extract by enzymolysis of an old pumpkin with pectinase and cellulase and then extracting it in hot water is provided. And a beverage containing the extract is also provided. CONSTITUTION: In the process for manufacturing an old pumpkin extract, 80 parts by weight of an old pumpkin is added with 0.10 parts by weight of pectinase and 0.05 parts by weight of cellulase and then heated for 2hr at 50deg.C while agitating. Thereafter, the mixture is extracted for 4 to 5hr in water at 80 to 85deg.C while agitating. In the process for manufacturing a beverage using the old pumpkin extract, 82 to 84% by weight of the old pumpkin extract is mixed with 0.42 to 0.48% by weight of xanthan gum and 15 to 52 to 17.58% by weight of excipients containing xylitol, persimmon vinegar, salt, citric acid, carotene, fructose and calcium.

Description

Method for producing old pumpkin extract and beverage using same

The present invention relates to a method for preparing an old pumpkin extract and a beverage using the same. More specifically, a method for producing a pumpkin extract by adding pectinase and cellulase to an old pumpkin and enzymatic decomposition, and containing the pumpkin extract prepared as described above. It is about drink.

Pumpkin is an agricultural product that can be cultivated without any fertilization or pesticides in idle areas around the country. It is a pollution-free food rich in carotene, minerals, dietary fiber, and sugars, which are precursors of vitamin C and vitamin A.

The old pumpkin is a representative food resource familiar to Koreans from ancient times, and has been used as a healthy food for people with weak stomachs, recovery patients, and postpartum edema. Recently, the effects of old pumpkin colon cancer, cystitis, enlarged prostate gland, arteriosclerosis, diabetes, night blindness, dry eye, etc. have been reported.

On the other hand, as the standard of living of the people improves and the social structure changes, the pattern of food consumption changes greatly, and the demand for convenience foods and health-oriented processed foods is rapidly increasing, and the market size of health functional foods such as meal substitutes and diet foods It is increasing rapidly.

The old pumpkin has the disadvantage of high moisture content and low shelf life due to softening of tissue.However, when extracted and concentrated under optimum conditions considering the processing characteristics of the pumpkin, it can be stored for a long time and various beverages, vinegar, extract, powder, etc. It can be used in the form. In addition to the consumer's familiarity with and preference for old pumpkins, product development through the optimal extraction of old pumpkin's active ingredient is expected to bring about a competitive advantage due to quality differentiation.

However, in Korea, only the pumpkin extract products processed at the small health center (Jungtang House) are still used mainly, and systematic studies on the functional characteristics and processing characteristics of old pumpkins are insufficient.

Recently, pumpkin porridge, pumpkin powder, etc. have been partially commercialized, but have not received much attention. Therefore, development of processed products of aged pumpkin with differentiated quality in consideration of consumer preference is required.

In this regard, the present invention examines the usability of old pumpkins, which have been handed down from home to old age, and further improves the added value of pumpkins and the competitiveness of processed products. That is, the object of the present invention is to provide a method for producing a pumpkin extract by developing an optimal extraction method and concentration method.

In addition, the object of the present invention is to prepare a beverage containing pumpkin extract using the pumpkin extract prepared by the above method.

Figure 1 is a schematic diagram showing the manufacturing process of the old pumpkin extract.

FIG. 2 is a graph showing overlapping contour maps for respective characteristics in the preparation of amber beverage. FIG.

In order to achieve the above object, the present invention adds 20 parts by weight of purified water to 80 parts of old pumpkin, adds 0.10 parts by weight of pectinase and 0.05 parts by weight of cellulase, and then enzymatically treats the extracted hot pumpkin extract. It provides a manufacturing method.

Meanwhile, preferably, the enzyme treatment is performed for 2 hours at a temperature of 50 ° C. while stirring.

In addition, the hot water extraction is preferably performed for 4 to 5 hours at a temperature of 80 ~ 85 ℃ while stirring.

And the present invention is 82 to 84% by weight of the pumpkin extract prepared by the above method, xanthan gum 0.42 ~ 0.48% by weight, xylitol, persimmon vinegar, salt, citric acid, carotene, fructose, and excipients composed of 15.52 ~ 17.58 weight It provides a beverage containing the old pumpkin extract, characterized in that prepared by the addition of%.

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

The present invention performs enzymatic digestion in order to increase the extraction yield during the extraction of aged pumpkin. In order to decompose the pectin of pumpkin, it is degraded by adding pectinase among various enzymes. However, pumpkin contains a lot of cellulose in addition to pectin. Therefore, in order to break down the fiber which is not degraded by pectinase, cellulase is selected from various enzymes, and pectinase and cellulase are mixed to perform enzymatic degradation.

First, it is preferable to remove seeds in preparing pumpkin as a raw material. It is also good to minimize the loss of amber internal fiber during seed removal. Prepared pumpkins are crushed using an automatic crusher.

20 parts by weight of purified water is added to 80 parts by weight of the crushed pumpkin. The amount of purified water added is less than 20 parts by weight as the optimum amount of solvent compared to the extract, the extraction yield is lowered, when added to less than 20 parts by weight is less than the amount actually extracted compared to the extractable amount.

As enzyme, 0.15 parts by weight of pectinase is added, and 0.05 parts by weight of cellulase. When the pectinase is added in less than 0.15 parts by weight, it is not possible to obtain a higher yield than when the enzyme is not added, and when it is added in excess of 0.15 parts by weight, the quality characteristics are lower than 0.15 parts by weight. Cellulase is added to decompose cellulose that has not been decomposed into pectinase. When it is added in an amount exceeding 0.05 parts by weight, the yield is rather low and the residue amount is increased. do.

Enzyme treatment performed by adding the pectinase and cellulose is preferably carried out while stirring for 2 hours at a temperature of 50 ℃. The conditions of 50 ° C. and 2 hours are conditions under which enzymes can fully function. When the temperature is exceeded, the enzyme becomes inactivated, and when the temperature exceeds 2 hours, there is no difference in yield compared to 2 hours. Agitation serves to help the enzymes contact the substrate well.

After the enzyme treatment, the raw materials are placed in an extractor and extraction is performed. At this time, it is preferable to perform the extraction while stirring for 4-5 hours at a temperature of 80 ~ 85 ℃. The extraction is most efficiently performed when the extraction is performed within the range of the temperature and the time. Depending on the degree of direct fire of the extraction tank, the browning of the extract may be agitation.

After extraction, it is preferable to perform filtration at the same time as juice.

Next, a beverage is prepared using the filtered aged pumpkin extract as a main ingredient.

Pumpkin extract-containing beverages are excipients composed of 82 to 84% by weight of the pumpkin extract prepared by the above method, xanthan gum 0.42 to 0.48% by weight, xylitol, persimmon vinegar, salt, citric acid, carotene, fructose, and algae calcium. Prepared by addition of weight percent.

However, it is more preferable to carry out as follows during manufacture.

First, persimmon vinegar and citric acid are added, and seaweed calcium is added to prepare a mixed solution I.

Next, xanthan gum is dissolved by dissolving xanthan gum in 10% by weight of the prepared pumpkin extract, and then put into a blending jacket tank, and xylitol, fructose, salt and carotene are added in order to prepare a mixed solution II. At this time, in order to melt the xanthan gum efficiently, it is better to heat it at a temperature of 40-45 degreeC. On the other hand, when the heating exceeds the above temperature, there is a fear that the extract is browned, it is preferable to heat in the above temperature range.

The mixed solution I and II prepared above are mixed with each other, and the pumpkin extract-containing beverage is prepared by adding the remainder of the pumpkin extract prepared in advance.

Hereinafter, the configuration of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited only to the following examples.

Example 1: Extraction of aged pumpkin extract by adding enzyme to aged pumpkin

The old pumpkin used in this example was used by the biopharmaceutical Co., Ltd., washed, removed and crushed after cutting, the enzyme was used pectinase and cellulase.

20 g of distilled water is added to 80 g of crushed pumpkin. Then, 0.15 g of pectinase and 0.05 g of cellulase were added, followed by enzymatic reaction at a temperature of 50 ° C. for 2 hours. After that, the extractor was extracted for 4 hours at a temperature of 85 ℃.

Example 2 Preparation of Drink Containing Old Pumpkin Extract Prepared by the Method of Example 1

83.50 g of pumpkin extract prepared by the method of Example 1 was mixed with 0.30 g of xanthan gum, 0.50 g of seaweed calcium, 5.10 g of xylitol, 0.50 g of xylitol, 10.00 g of persimmon vinegar, 0.04 g of salt, 0.05 g of citric acid, and 0.01 g of carotene. A beverage containing the extract was prepared. In addition, the specific process was performed as follows.

Mixed solution I was prepared by adding 10.00 g of persimmon vinegar, 0.05 g of citric acid and 0.05 g of seaweed calcium.

Next, 0.30 g of xanthan gum was mixed and dissolved in 10 g of the prepared pumpkin extract, and the mixture was put into a blending tank tank, and 0.50 g of xylitol, 5.10 g of fructose, 0.04 g of salt, and 0.01 g of carotene were prepared in order to prepare a mixed solution II.

The mixed solution I and II prepared above were mixed with each other, and the remaining 73.75 g of the pumpkin extract prepared in advance was added thereto to prepare a beverage containing pumpkin extract.

Experimental Example 1 Investigation of the Effect of Pectinase in Preparation of Aged Pumpkin Extract

In order to increase the yield of extracts, that is, the extraction conditions of old pumpkins, the effects of enzymes were investigated. First, the extracts (II, III, IV, V, VI) extracted by adding pectinase by concentration were compared with the control (I-1, I-2), and the results are shown in Tables 1 and 2 .

Changes in Yield, Residue, and Soluble Solids with Various Enzyme Concentrations in Aged Pumpkin Experiment number Enzyme concentration (%) Extraction condition yield(%) Residue (g) Available Solids (%) Ⅰ-1 0 110 ℃, 4hrs 77.7 19.10 5.36 Ⅰ-2 0 50 ℃, 2hrs → 110 ℃, 2hrs 79.9 17.71 5.39 Ⅱ 0.01 50 ℃, 2hrs → 110 ℃, 2hrs 82.8 15.96 5.34 Ⅲ 0.05 50 ℃, 2hrs → 110 ℃, 2hrs 82.5 14.80 5.12 Ⅳ 0.10 50 ℃, 2hrs → 110 ℃, 2hrs 83.4 14.56 5.75 Ⅴ 0.15 50 ℃, 2hrs → 110 ℃, 2hrs 84.8 14.47 5.96 Ⅵ 0.20 50 ℃, 2hrs → 110 ℃, 2hrs 84.3 15.10 5.84

Changes in Reducing Sugars, Brix Concentrations and pH of Aged Pumpkins with Various Enzyme Concentrations Experiment number Enzyme concentration (%) Extraction condition Reducing Sugar (%) Brix pH Ⅰ-1 0 110 ℃, 4hrs 3.65 5.5 5.34 Ⅰ-2 0 50 ℃, 2hrs → 110 ℃, 2hrs 3.85 5.7 5.37 Ⅱ 0.01 50 ℃, 2hrs → 110 ℃, 2hrs 4.30 5.7 5.42 Ⅲ 0.05 50 ℃, 2hrs → 110 ℃, 2hrs 4.26 6.0 5.34 Ⅳ 0.10 50 ℃, 2hrs → 110 ℃, 2hrs 4.67 6.1 5.31 Ⅴ 0.15 50 ℃, 2hrs → 110 ℃, 2hrs 5.16 6.4 5.30 Ⅵ 0.20 50 ℃, 2hrs → 110 ℃, 2hrs 5.13 6.3 5.31

All the sections with enzyme were better in quality than control, and as the amount of pectinase was added, the quality gradually increased. Especially, 0.15% by weight of pectinase had the highest yield, water content, and reducing sugar content, and the least amount of residue was analyzed to give the best extraction rate. The quality characteristics were lower.

Therefore, the effect on pectinase was higher in the enzyme treatment than the control, and was considered to be affected by pectinase.

On the other hand, in the present embodiment, the amount of enzyme added is a percentage content based on the combined amount of aged pumpkin and added purified water. Hereinafter all the above conditions are the same in the experimental example.

Experimental Example 2 Investigation of the Effect of Pectinase and Cellulase in the Preparation of Aged Pumpkin Extract

Although the effect on pectinase was examined in Experimental Example 1, the cellulase was selected from fibrous degrading enzymes in order to improve the yield of about 85%, and the quality characteristics were obtained by mixing pectinase and cellulase, the main enzymes. Learned about the impact.

As shown in Table 3, I and II treated with enzyme alone showed lower yields than mixed enzymes (pectinase + cellulase), and other quality characteristics were also lower.

Investigation of Yield, Residue, Soluble Solids, Reducing Sugar, Brix Concentration, and pH Change in Various Extracts of Old Pumpkin Experiment number Enzyme concentration (%) yield(%) Residue (g) Available Solids (%) Reducing Sugar (%) Brix pH I Pectinase 0.15 69.6 19.03 5.33 3.99 5.3 5.25 Ⅱ Cellulase 0.15 80.4 14.38 5.66 3.52 5.8 5.26 Ⅲ P + C 0.15 + 0.05 85.9 10.86 6.01 4.41 6.1 5.16 Ⅳ P + C 0.15 + 0.10 80.5 10.78 7.43 5.36 7.0 4.96 Ⅴ P + C 0.15 + 0.15 83.7 11.50 6.83 5.07 6.9 4.96

In the section treated with the mixed enzyme, the yield of the treated group III was 85.9%, which was higher than that of the treated IV and V treated groups, but the soluble solids and reducing sugar contents were higher than the treated IV group. However, since there is no significant difference in the quality of the mixed enzyme treatment section, it is considered that it is better to fix the added amount of pectinase and cellulase to 0.15% by weight and 0.05% in consideration of economic aspects in the extraction of old pumpkin.

Experimental Example 3: Setting the Optimal Enzyme Addition in the Preparation of Aged Pumpkin Extract

Yield, residue, soluble solids, pH, color, Brix, reducing sugar, total sugar, total carotene content, nitrite removal ability of the extracts for the four treatments to set the optimum amount of enzyme addition based on the results of Experimental Examples 1 and 2 And free amino acids and the like (Tables 4 to 7).

Yields, Residues, Soluble Solids, and pH Changes According to Various Enzyme Concentrations Experiment number Enzyme concentration (%) yield(%) Residue (g) Available Solids (%) pH I 0 78.53 ± 1.41 23.04 ± 0.94 6.5 ± 0.50 5.83 ± 0.14 Ⅱ Pectinase 0.15 83.09 ± 3.04 19.42 ± 1.97 6.3 ± 0.15 5.16 ± 0.39 Ⅲ P + C (0.15 + 0.05) 86.94 ± 1.84 14.75 ± 3.40 6.4 ± 0.10 5.30 ± 0.44 Ⅳ Cellulase 0.15 84.60 ± 1.80 18.01 ± 0.75 6.5 ± 0.35 5.69 ± 0.14

Investigation of the color, brix, reducing sugar and total sugar content of Hunt according to various enzyme concentrations in the preparation of aged pumpkin extract (conditions according to the experiment number are the same as in Table 4 above) Experiment number Hunt's color Brix Reducing Sugar (%) % Per total L a b I 67.61 ± 6.53 1.86 ± 0.12 7.85 ± 2.52 6.30 ± 0.10 2.14 ± 0..41 3.45 ± 0.30 Ⅱ 60.65 ± 0.66 1.27 ± 0.23 3.70 ± 0.55 6.47 ± 0.06 2.61 ± 0.20 4.42 ± 0.70 Ⅲ 57.38 ± 4.82 1.77 ± 0.91 4.55 ± 1.79 6.73 ± 0.06 2.81 ± 0.32 4.60 ± 0.52 Ⅳ 61.06 ± 3.18 1.89 ± 0.52 5.42 ± 1.00 6.6 ± 0.01 2.55 ± 0.24 3.65 ± 0.23

Investigation of Total Carotene and Nitrite-scavenging Ability in Aged Pumpkin Extracts with Various Enzyme Concentrations (Conditions according to the experiment number are the same as in Table 4 above) Experiment number Enzyme concentration (%) Total carotene (mg%) Nitrite-scavenging ability (%) 1.2 3.0 4.2 I 0 3.92 ± 0.26 79.50 ± 0.71 32.42 ± 3.45 4.82 ± 0.13 Ⅱ Pectinase 0.15 5.36 ± 0.27 81.01 ± 9.57 49.32 ± 0.20 5.70 ± 0.50 Ⅲ P + C (0.15 + 0.05) 4.29 ± 0.19 78.61 ± 1.24 28.31 ± 0.09 5.70 ± 0.30 Ⅳ Cellulase 0.15 3.13 ± 0.17 76.21 ± 0.93 22.53 ± 1.85 -

Investigation of Free Amino Acid Content According to Various Enzymes in Preparation of Aged Pumpkin Extract (mg%) Experiment No. ¹⁾ Free Amino Acid I Ⅱ Ⅲ Ⅳ Phosphoserine 0.10 0.10 0.12 - Taurine - - - - Phosphoethanolamine 0.23 0.16 - 0.19 Urea 0.54 0.44 0.56 0.43 Aspartic acid - - - - Hydroxyproline 150.46 117.67 160.50 137.50 Threonie 0.19 0.20 0.31 0.26 Serine 0.46 0.28 0.52 0.49 Asparagine - - - 19.26 Glutamic acid 3.87 3.26 4.21 3.83 Sarcosine 0.09 0.07 - 0.03 Alpha-aminoapidic acid - 0.15 0.16 - Proline 0.11 0.12 0.16 0.17 Glycine 0.24 0.22 0.17 0.28 Alanine 0.93 1.02 0.40 0.95 Citrulline - 1.61 1.41 - Alpha-aminobutyric acid 0.02 0.02 0.02 0.01 Valine 0.62 0.66 0.86 0.75 Cystine - 0.04 - - Methionine 0.01 0.03 0.06 0.19 Cystathionine 0.02 0.02 0.02 0.13 Isoleucine 0.18 0.19 0.35 0.11 Leucine 0.10 0.16 0.30 0.17 Tyrosine 0.03 0.02 0.03 0.21 Beta-alanine 0.08 0.07 0.05 0.19 Phenylalanine 0.24 0.24 0.32 0.35 Beta-aminoisobutyric acid - - 0.15 - Homocystine 0.06 0.05 0.08 0.25 Gamma-aminobutyric acid 2.21 2.01 1.13 1.61 Ethanolamine 1.13 0.11 0.74 0.20 Allohydroxylysine 0.03 0.02 1.12 0.10 Orinithine 0.13 0.10 1.13 0.29 Lysine 0.05 0.10 0.30 0.46 1-methylhistidine 0.01 - 0.01 0.31 Histidine 0.41 0.35 0.48 2.84 3-methylhistidine - 0.01 - 0.01 Anserine 0.11 0.07 - - Carnosine 0.02 0.04 0.07 0.05 Arginine 0.54 0.43 0.96 0.08 system 163.22 130.04 176.7 171.7 1) Conditions according to the experiment number are the same as Table 4

The yield was higher in the enzyme treatment than in the untreated. In particular, it was found that the highest value was 86.94% in the Ⅲ treatment and the lowest residue content. Soluble solids and pH showed similar trends in all treatment sections, and L, a, b values of untreated sections were higher than those of enzyme treatment section.

The sugar content was slightly higher in the Ⅲ treatment, and the reducing and starch contents of the Ⅲ treatment were 2.81 and 4.60%, which were slightly higher than those of the other treatment.

The total carotene was found to have a high content of 5.36 mg% II treatment, and nitrite quenching ability was scavenging activity in all treatment sections, but at pH 6.0, nitrite quenching ability was lost. Nitrite scavenging ability was higher in Ⅱ treatment, and the scavenging ability at pH 1.2 was slightly higher in Ⅱ treatment, but did not show a big difference from other treatments, and it was 49.32% at pH 3.0.

The total content was 176.85 and 171.89mg% of enzyme treatments (III and IV) except for treatment II, respectively, which was higher than 162.44mg% untreated treatment (I). In addition, citrulline was not analyzed in I and IV treatments, but 1.61 and 1.41 mg% in II and III treatments.

As a result, it was thought that the extraction conditions and various functional extracts could be obtained by extracting a mixture of pectinase and cellulase (0.15 + 0.05%), which were treated as III, for the extraction condition of the new pumpkin.

Experimental Example 4: Investigation of Preparation Conditions and Sensory Characteristics of Pumpkin Drink Containing Pumpkin

Pumpkin hot water extract (6 or 7˚brix) extracted under optimum conditions (0.15 wt% of pectinase + 0.05 wt% of cellulase) was used for beverage preparation and the compounding ratio was set by monitoring the physicochemical and sensory characteristics of the beverage.

In order to set the optimum blending ratio of liquid tea production, extract contents (70, 75, 80, 85, 90%), xanthan gum content (Zuctan extract, xanthan gum and vinegar) which have the most influence on beverage production according to the central synthesis plan 0.1, 0.3, 0.5, 0.7, 0.9%), vinegar content (2, 4, 6, 8, 10%) was encoded in five steps, respectively (Table 8), was prepared under the conditions set as shown in Table 9. Salt, citric acid, carotene, fructose and calcium were fixed at 0.04, 0.05, 0.02, 5 and 1%, respectively.

Level according to recipe condition in experimental design Recipe condition level -2 -One 0 One 2 Pumpkin Extract 70 75 80 85 90 Xanthan Gum 0.1 0.3 0.5 0.7 0.9 Persimmon Vinegar 2 4 6 8 10

Central composition plan for the optimization of recipe conditions Experiment number ¹⁾ Jojoba extract (%) Xanthan Gum (%) Persimmon vinegar (%) One 75 0.3 4 2 75 0.3 8 3 75 0.7 4 4 75 0.7 8 5 85 0.7 8 6 85 0.7 4 7 85 0.3 8 8 85 0.3 4 9 80 0.5 6 10 80 0.5 6 11 70 0.5 6 12 90 0.5 6 13 80 0.1 6 14 80 0.9 6 15 80 0.5 2 16 80 0.5 10 1) Numbers identify the experimental conditions according to the central synthesis plan.

Pumpkin drink prepared under each condition was fixed at 70 ℃ in a water bath and then analyzed the sensory characteristics. Thirty-two people who were interested in the experiment and were able to identify differences were selected as sensory test agents, and they were trained to evaluate color, aroma, taste, texture, and overall palatability, and then color, aroma, taste, texture, and overall palatability. Sensory tests on the back and the like were carried out by a five-point scoring method. The sensory score was 5 very good, 4 slightly good, 3 fair, 2 slightly poor, and 1 very poor.

Evaluation of sensory and physicochemical quality of the 16-packed amber beverages based on the experimental plan showed the color 1.7-4.3, flavor 2.3-4.3, taste 1.7-4.0, texture 1.7-4.0, Overall acceptability was 1.3 to 4.0, pH 5.42 to 6.42, Brix 11.0 to 13.0, and viscosity of 5.4 to 105.0. The result of the sensory characteristics of the beverage and pumpkin physicochemical properties using the SAS program regression analysis and response surface regression formula, R ^2, and exhibited a significant in Table 10, respectively.

Sensory test data according to various conditions based on the central synthesis plan for response surface analysis in beverages containing old pumpkin extract Experiment number ¹⁾ color incense flavor Organization Overall preference One 2.0 ²⁾ 3.3 2.7 3.0 2.7 2 2.3 3.0 2.3 2.7 2.3 3 2.7 4.0 3.0 3.0 3.3 4 4.3 3.7 2.3 2.3 2.3 5 3.7 3.3 2.7 2.3 2.3 6 3.0 2.3 3.0 2.3 2.7 7 4.0 3.7 3.7 3.7 3.0 8 3.3 3.7 4.0 3.7 3.7 9 3.3 4.0 3.0 3.0 3.3 10 3.0 4.3 3.3 3.0 4.0 11 1.7 3.0 2.7 2.3 2.3 12 4.3 3.3 3.7 4.0 3.7 13 3.3 4.0 2.7 3.0 3.0 14 2.3 3.3 1.7 1.7 1.3 15 3.0 2.7 2.7 2.7 2.7 16 3.5 3.0 2.0 2.7 2.0 1) Number of experimental conditions according to the central synthesis plan. 2) Sensory test scores.

Color, aroma, taste, texture, overall acceptability, pH, Brix and viscosity were 0.7682, 0.9046, 0.9364, 0.9110, 0.8765, 0.9254, 0.7135 and 0.9906, respectively. Significance was recognized at a level within.

Since the vinegar content was not affected by the vinegar content, the vinegar content was fixed to 9.5%, and then the response surface analysis was performed for flavor, texture, overall acceptability, pH and brix (Tables 11 and 12).

PH, brix, and viscometer of beverages containing amber zucchini extract under various conditions based on central synthesis scheme for response surface analysis Experiment number ¹⁾ pH Brix Viscometer One 5.97 12.2 28.1 2 5.54 12.3 23.7 3 5.93 12.6 79.4 4 5.58 12.3 83.2 5 5.52 12.1 54.5 6 5.66 11.6 56.6 7 5.59 11.0 13.7 8 5.92 12.4 19.5 9 5.68 12.0 39.9 10 5.74 12.2 40.1 11 5.64 13.0 55.0 12 5.71 11.8 35.7 13 5.75 12.3 5.4 14 5.69 12.6 105.0 15 6.42 11.9 48.8 16 5.42 12.0 34.0 1) Number of test conditions by central synthesis plan.

Polynomial Equation Calculated by RSM Program for Sensory Testing of Drinks Containing Pumpkin Extract Response Polynomial Equation ¹⁾ R ² Significance level color Y ₁ = -33.718750 + 0.582500X ₁ + 32.781250X ₂ + 0.356250X ₃ -0.001500X ₁ ² -0.412500X ₁ X ₂ -2.187500X ₂ ² -0.006 250X ₁ X ₃ + 0.406250X ₂ X ₃ + 0.006250X ₃ ² 0.7682 0.1733 incense Y ₂ = -68.562500 + 1.675000X ₁ + 32.687500X ₂ -0.750000X ₃ -0.010000X ₁ ² -0.4000000X ₁ X ₂ -3.125000X ₂ ² + 0.020000X ₁ X ₃ +0.312 500X ₂ X ₃ -0.081 250X ₃ ² 0.9046 0.0180 flavor Y ₃ = -9.537500 + 0.090000X ₁ + 28.343750X ₂ + 0.050000X ₃ + 0.000500X ₁ ² -0.287500X ₁ X ₂ -5.937500X ₂ ² +0.006 250X ₁ X ₃ -0.093750X ₂ X ₃ -0.050000X ₃ ² 0.9364 0.0058 Organization Y ₄ = 1.265 625-0.110000X ₁ + 27.000000X ₂ -0.743750X ₃ + 0.001500X ₁ ² -0.300000X ₁ X ₂ -4.062 500X ₂ ² +0.012 500X ₁ X ₃ -0.125000X ₂ X ₃ -0.081750X ₃ ² 0.9110 0.0149 Overall satisfaction Y ₅ = -55.665625 + 1.210000X ₁ + 31.531250X ₂ + 0.600000X ₃ -0.006500X ₁ ² -0.287500X ₁ X ₂ -9.375000X ₂ ² + 0.003750X ₁ X ₃ -0.093750X ₂ X ₃ -0.081 250X ₃ ² 0.8765 0.0360 pH Y ₆ = 5.269688 + 0.051000X ₁ + 2.590625X ₂ -0.611250X ₃ -0.000350X ₁ ² -0.041 250X ₁ X ₂ +0.062 500X ₂ ² + 0.003875X ₁ X ₃ + 0.084375X ₂ X ₃ + 0.013125X ₃ ² 0.9264 0.0088 Brix Y ₇ = 32.800000-0.480000X ₁ -3.593750X ₂ + 0.550000X ₃ + 0.0030000X ₁ ² -0.012500X ₁ X ₂ 2.187500X ₂ ² -0.008750X ₁ X ₃ + 0.468750X ₂ X ₃ -0.009375X ₃ ² 0.7135 0.2765 Viscometer Y ₈ = 267.065625-7.315000X ₁ + 332.906250X ₂ 3.200000X ₃ + 0.053500X ₁ ² -4.112500X ₁ X ₂ 95.000000X ₂ ² -0.091250X ₁ X ₃ + 3.718750X ₂ X ₃ + 0.087500X ₃ ² 0.9906 0.0000 1) X ₁ : Old pumpkin extract (%), X ₂ : Xanthan gum (%), X ₃ : Persimmon vinegar (%)

As a result of overlapping the contour maps for the respective characteristics, it was as shown in FIG. 2, and the range of the extract content of the amber beverage preparation condition was 82-84% and xanthan gum content was 0.42-0.48% (Table 13).

The number of responses predicted in the range of optimal conditions Recipe condition Range of optimum conditions Pumpkin Extract (%) 82-84 Xanthan Gum Content (%) 0.42-0.48

However, the xanthan gum content was adjusted to 0.3% in consideration of the concept of beverage and was set as the optimum condition.

Therefore, the quality of the pumpkin extract is also certified, and it is expected that it will be possible to manufacture pumpkin beverage useful for the health of modern people.

Experimental Example 5: Investigation of manufacturing conditions and sensory properties of pumpkin honey

Based on the results of preliminary experiments for the preparation of amber honey, four sections were prepared. Pumpkin honey was added to the washed, cut, enucleated, peeled and crushed pumpkin, and then agitated for 50 days to monitor the quality and organoleptic properties of the filtered agar solution. At this time, the conditions were 1: 2, 1: 2.4, 1: 2.8, 1: 3.2 (pumpkin: honey).

Based on the results of preliminary experiments for the preparation of amber honey, the physicochemical and sensory characteristics of four sections were set. The results of sensory tests were analyzed statistically by analysis of variance and Duncan's multiple range test (Table 14).

Yield, residual content, bric of aged pumpkin honey Experiment number Condition yield(%) Residual content (g) Brix Pumpkin (g) Honey (g) I 200 400 56.5 ± 1.66 118.4 ± 12.16 56.6 ± 1.00 Ⅱ 200 480 55.7 ± 1.41 123.4 ± 5.23 59.7 ± 0.90 Ⅲ 200 560 61.2 ± 1.07 116.8 ± 0.14 60.1 ± 1.80 Ⅳ 200 640 59.4 ± 1.95 146 ± 11.02 63.5 ± 0.92

PH, moisture content, and color of hunt Experiment number ¹⁾ pH Moisture content (%) Hunt chromaticity L a b I 4.48 ± 0.01 43.1 ± 0.99 26.13 ± 3.63 0.55 ± 0.12 4.08 ± 0.07 Ⅱ 4.48 ± 0.01 41.0 ± 0.46 23.56 ± 2.03 0.67 ± 0.04 9.00 ± 0.54 Ⅲ 4.50 ± 0.04 37.5 ± 1.00 28.70 ± 1.44 1.04 ± 0.15 10.00 ± 0.23 Ⅳ 4.49 ± 0.01 33.3 ± 1.40 29.23 ± 0.49 0.99 ± 0.21 10.16 ± 0.41 1) Experiment number is same as Table 14 above

As a result, the yield was 61.2% in Ⅲ acupuncture conditions, higher than other sugar acupuncture, and the sugar and pH showed similar results in all sections. The moisture content tended to decrease with higher honey content. Also, as a result of sensory quality, there was no significant difference in aroma and color between groups, but taste and overall acceptability showed significant differences (Table 16).

Sensory test in aged pumpkin honey (experiment number is the same as Table 14 above) Experiment number Condition Sensory evaluation Pumpkin (g) Honey (g) incense flavor color Overall satisfaction * I 200 400 3.00 ± 0.93 2.67 ± 0.62b 3.27 ± 0.70 2.73 ± 0.59b Ⅱ 200 480 3.33 ± 0.82 3.07 ± 0.80ab 2.93 ± 0.88 3.13 ± 0.99b Ⅲ 200 560 3.00 ± 1.00 3.33 ± 0.90a 3.33 ± 0.62 3.80 ± 0.86a Ⅳ 200 640 2.87 ± 0.83 3.20 ± 0.86ab 2.93 ± 0.70 3.07 ± 0.80b

Sensory ratings were 5 very good, 4 slightly good, 3 fair, 2 slightly poor, and 1 very poor.

In taste and overall preference, Ⅲ sugar bed scores were 3.33 and 3.80, respectively. The sensory scores of Ⅱ and Ⅳ sugar bed scores were 3.07 and 3.20, respectively.

As a result of the above, it is thought that the ratio of pumpkin to honey is about 1: 2.8 in the preparation of pumpkin honey, but the improvement of the product is required because the phenomenon of fermentation of the product appears to reduce the quality. In addition, it is also possible to develop new products using by-products after the manufacture of amber honey.

Experimental Example 6: Investigation of conditions for preparing pumpkin amber and sensory properties

After crushing the amber honey was broken into by-products were added to the sugar and pectin to prepare the 쨈. At this time, the blending ratio of pumpkin honey by-product: sugar: pectin was 94: 5.5: 0.5%, respectively, but by-product of pumpkin honey used resulted in more than 50 brix of sugar, so the pectin was added to the crushed pumpkin honey by-product without adding sugar. 0.5 could be prepared by adding 0.5% (Table 17).

Recipe conditions for aged pumpkin Amber Recipe condition (%) Pumpkin honey by-product 94 Sugar 5.5 pectin 0.5

Although no specific sensory evaluation was carried out, the sensory evaluation was conducted on the personnel of this laboratory. The results showed a high response to amber 으며, and a preference for 쨈 to feel amber particles over crushed by-products.

As described above, the present invention has an excellent effect of providing a beverage containing pumpkin extract having excellent organoleptic and physicochemical quality by using pumpkin extract prepared by adding enzymatic digestion by adding pectinase and cellulase to aged pumpkin. It is an industrially useful invention.

Claims (4)

20 parts by weight of purified water is added to 80 parts of aged pumpkin, 0.10 parts by weight of pectinase and 0.05 parts by weight of cellulase, followed by enzymatic treatment, followed by hot water extraction. The method according to claim 1, wherein the enzyme treatment is carried out for 2 hours at a temperature of 50 ℃ while stirring. The method of claim 1, wherein the hot water extraction is a method for producing aged pumpkin extract, characterized in that for 4 to 5 hours at a temperature of 80 ~ 85 ℃ while stirring. To 82 to 84% by weight of the pumpkin extract prepared by the method of claim 1, 0.42 to 0.48% by weight of xanthan gum, xylitol, persimmon vinegar, salt, citric acid, carotene, fructose, and 15.52 to 17.58% by weight of an excipient composed of calcium are added. Old pumpkin extract-containing beverage, characterized in that prepared by.