KR20090037054A - Beverage composition using concentrated citrus and manufacturing method thereof - Google Patents

Beverage composition using concentrated citrus and manufacturing method thereof Download PDF

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Publication number
KR20090037054A
KR20090037054A KR1020070102446A KR20070102446A KR20090037054A KR 20090037054 A KR20090037054 A KR 20090037054A KR 1020070102446 A KR1020070102446 A KR 1020070102446A KR 20070102446 A KR20070102446 A KR 20070102446A KR 20090037054 A KR20090037054 A KR 20090037054A
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KR
South Korea
Prior art keywords
weight
citrus
container
beverage composition
citrus concentrate
Prior art date
Application number
KR1020070102446A
Other languages
Korean (ko)
Inventor
정성택
Original Assignee
정성택
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 정성택 filed Critical 정성택
Priority to KR1020070102446A priority Critical patent/KR20090037054A/en
Publication of KR20090037054A publication Critical patent/KR20090037054A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

A beverage composition containing citrus concentrate and a preparation method thereof are provided to prevent the beverage from being spoiled in a process of distribution and improve customer preference. A beverage composition comprises 10.000wt% of citrus concentrate having 60Brix of concentration, 9.001wt% of liquid fructose, 0.101wt% of hydrous citric acid, 0.021wt% of sodium citrate, 0.051wt% of vitamin C, 0.006wt% of grapefruit seed extracts, 0.091wt% of orange flavor and 80.729wt% of purified water. A method for preparing the beverage containing citrus concentrate consists of the following steps of: charging selected ingredients to a mixture tank; filtering the charged mixture with a filter; sterilizing the filtered mixture at 95°C or higher for 30 seconds; filling a container with the heated mixture and sealing the container; sterilizing the sealed container at 85°C or higher for 30 seconds; and cooling the heated container.

Description

Beverage Composition Using Concentrated Citrus And Manufacturing Method Thereof}

The present invention relates to a beverage composition and a method for producing the same, and in particular, the present invention relates to a beverage composition using a citrus concentrate and a method for producing the same.

The present invention relates to a beverage composition with a citrus concentrate as a main component and a method for manufacturing the same, by combining a citrus concentrate, liquid fructose, hydrous citric acid, sodium citrate, vitamin C, grapefruit seed extract, orange flavor and purified water in a predetermined ratio It is characterized by being manufactured.

Citrus fruits are alkaline foods, which promote metabolism and strengthen the skin and mucous membranes to prevent colds. The action of vitamin C is good for skin care and fatigue and helps the absorption of calcium. Vitamin P (hesperidine) inhibits the increase in permeability to capillaries and is good for preventing arteriosclerosis and hypertension. Citrus fruits are used from all the skin to the skin. Dried tangerine peel is called dermis. It can be used as a fragrant bath soaked in herbal medicine and bath water.

Generally, citrus fruits are divided into nine kinds. First, as an appetite-boosting effect, citric acid contained in citrus fruits is effective for enhancing appetite, and citrus fruit as a dessert is good as a rational nutritious food. Second, citrus fruits contain a large amount of calcium and vitamins. Since it is evenly contained, it is good for the health of pregnant women.

Third, as a skin-care effect, citrus fruits make women's skin smooth, improve color, and have an excellent effect on the prevention and treatment of anemia. Fourth, as a fatigue recovery effect, fatigue comes from the oxidation of blood. It is an alkaline fruit that neutralizes it and works to restore fatigue.

Fifth, as a preventive effect of hypertension, vitamin P contained only in citrus fruits is a good food that is never again in hypertension by protecting capillaries. Sixth, as a health promoting effect of developing children, citrus fruits supply vital calcium to developing children. It also refreshes the hair with fresh fragrance and sour taste to the students who study hard.

Seventh, as a cold prevention effect, all diseases are said to start with a cold. However, a large amount of vitamin C in the citrus is a cold to protect the action, and eighth, constitution improvement effect, for the healthy life is about alkaline constitution good. Grain-centered diets tend to be acidic, but citrus fruits are essential for improving acidification.

Ninth, it has the effect of motion sickness medicine. For those who suffer from car sickness during the trip, the aroma and refreshing taste of citrus fruit will make the unpleasant mood refreshing and relieve nausea.

As mentioned above, although citrus fruits have various and abundant effects, they have low cold-resisting properties, and thus, in Korea, which is located in the northernmost part of the world's citrus plantations, despite the recent test cultivation, Jeju Island is less than 200m above sea level. It is grown only in some parts of the south. Therefore, a quick and hygienic distribution network is important to consume fresh citrus fruits rich in nutrients. Currently, ripened (forced color) citrus fruits using ethylene gas are mostly distributed due to incorrect distribution practices. As a result, the acidity of the citrus fruit is not so sweet that the unique sweet and sour taste of the citrus fruit is lost.

Therefore, as described above, the development of a beverage that is good for skin beauty and fatigue recovery and can be provided in a form that can be easily consumed without being altered in the distribution process while preserving the efficacy of citrus fruit effective in preventing arteriosclerosis and hypertension It was requested.

Therefore, the purpose of the present invention, citrus concentrate that can be provided in a form that can be easily drinking without altering in the distribution process while preserving the efficacy of citrus is good for skin beauty and fatigue recovery and effective at preventing arteriosclerosis and hypertension It provides a beverage composition and a method for producing the same.

Beverage composition using a citrus concentrate according to the present invention for achieving the above object is 10.000% by weight of citrus concentrate of 60Brix concentration, 9.001% by weight liquid fructose, 0.101% by weight hydrous citric acid, 0.021% by weight sodium citrate, 0.05C weight of vitamin C %, Grapefruit seed extract 0.006% by weight, orange flavor 0.091% by weight and purified water 80.729% by weight characterized in that it is prepared by mixing the raw materials.

In addition, the concentration of 60Brix citrus concentrate according to the present invention 10.000% by weight, liquid fructose 9.001% by weight, hydrous citric acid 0.101% by weight, sodium citrate 0.021% by weight, vitamin C 0.051% by weight, grapefruit seed extract 0.006% by weight, orange flavor 0.091% Method for producing a beverage composition using a citrus concentrate containing a blend of raw materials such as% and purified water 80.729% by weight, the raw material inspection step of inspecting the raw material based on quality inspection criteria; A raw material weighing step of measuring the checked raw materials and putting them into a mixing tank; A blending step of blending the measured raw materials with a stirrer; A filtration step of filtering the blended formulation with a filter; A first heating step of sterilizing the filtered blend at 95 ° C. or higher for 30 seconds; A filling step of filling the heated formulation in a container and then sealing the container; A second heating step of sterilizing the sealed container at 85 ° C. or higher for 30 minutes; And a cooling step of cooling the heated container.

As described above, the present invention is effective for skin beauty and fatigue recovery, and it is effective to provide citrus fruits that are effective in preventing arteriosclerosis and hypertension while being easily drinkable without being altered in distribution while preserving its efficacy. . Accordingly, the present invention has an effect that can help to improve the added value of agricultural products by preserving the efficacy of citrus fruits as it is without unnecessary treatment such as after-cooking (forced coloring).

In addition, the present invention has the effect of providing a beverage having excellent palatability in taste, color, aroma by providing the most preferred composition ratio of each composition.

In the following detailed description for the practice of the present invention will be presented a representative embodiment in the present invention for achieving the above-described technical problem. Specific details are set forth in the following description, which is provided to aid a more general understanding of the present invention. In describing the present invention, when it is determined that detailed descriptions of related known functions or configurations may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

The beverage composition using the citrus concentrate according to the present invention is citrus concentrate 10.000% by weight, liquid fructose 9.001% by weight, hydrous citric acid 0.101% by weight, sodium citrate 0.021% by weight, vitamin C 0.051% by weight, grapefruit seed extract 0.006% by weight, orange flavor It is prepared by blending 0.091% by weight, purified water 80.729% by weight and the like in a predetermined ratio. At this time, the citrus concentrate uses citrus fruit juice with a concentration of 60 Brix. On the other hand, in the case of using a citrus concentrate with a concentration of 9 Brix, 66.6% by weight citrus concentrate is used.

Hereinafter, by describing a preferred embodiment of the present invention, a method for preparing a beverage composition using the citrus concentrate according to the present invention will be described in detail.

(1) Raw material inspection stage

In accordance with quality inspection standards, raw materials such as citrus concentrate, liquid fructose, hydrous citric acid, sodium citrate, vitamin C, grapefruit seed extract, orange flavor and purified water are inspected.

(2) Raw material weighing step

The tested raw materials were citrus concentrate 10.000% by weight, liquid fructose 9.001% by weight, hydrous citric acid 0.101% by weight, sodium citrate 0.021% by weight, vitamin C 0.051% by weight, grapefruit seed extract 0.006% by weight, orange flavor 0.091% by weight and purified water 80.729 Weigh the weight percent and put it into the mixing tank. At this time, the concentration of the citrus concentrate used is 60 Brix, when using a citrus concentrate of 9Brix concentration is 66.6% by weight.

(3) Mixing step

The metered raw material is mixed by stirring with a stirrer.

(4) filtration step

The blended blend is filtered with a filter.

(5) First heating step

The filtered blend is sterilized for 30 seconds at 95 ° C or higher.

(6) filling stage

The heated formulation is filled into a container and then sealed.

(7) second heating step

The sealed container is sterilized for 30 minutes at 85 ° C or higher.

(8) cooling stage

Cool the heated vessel.

The beverage composition using the citrus concentrate prepared according to the method for preparing a beverage composition using the citrus concentrate according to the present invention is good for skin beauty and fatigue recovery and contains a citrus extract extract with an effect of preventing atherosclerosis and hypertension as a main ingredient. Has excellent palatability in color, fragrance.

Meanwhile, in the detailed description of the present invention, specific embodiments have been described, but various modifications are possible without departing from the scope of the present invention. Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined not only by the scope of the following claims, but also by the equivalents of the claims.

Claims (2)

Citrus concentrate 10.000% by weight 60Brix, 9.001% by weight liquid fructose, 0.101% by weight citric acid, 0.021% by weight sodium citrate, 0.051% by weight vitamin C, 0.006% by weight grapefruit seed extract, 0.091% by weight orange flavor and 80.729% by weight purified water Beverage composition using the citrus concentrate which mix | blended raw materials, such as these. Citrus concentrate 10.000% by weight 60Brix, 9.001% by weight liquid fructose, 0.101% by weight citric acid, 0.021% by weight sodium citrate, 0.051% by weight vitamin C, 0.006% by weight grapefruit seed extract, 0.091% by weight orange flavor and 80.729% by weight purified water In the manufacturing method of the beverage composition using the citrus concentrate which mix | blended raw materials, such as these, A raw material inspection step of inspecting the raw material based on a quality inspection standard; A raw material weighing step of measuring the checked raw materials and putting them into a mixing tank; A blending step of blending the measured raw materials with a stirrer; A filtration step of filtering the blended formulation with a filter; A first heating step of sterilizing the filtered blend at 95 ° C. or higher for 30 seconds; A filling step of filling the heated formulation in a container and then sealing the container; A second heating step of sterilizing the sealed container at 85 ° C. or higher for 30 minutes; And Cooling step of cooling the heated container; Method of producing a beverage composition using a citrus concentrate.
KR1020070102446A 2007-10-11 2007-10-11 Beverage composition using concentrated citrus and manufacturing method thereof KR20090037054A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020070102446A KR20090037054A (en) 2007-10-11 2007-10-11 Beverage composition using concentrated citrus and manufacturing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020070102446A KR20090037054A (en) 2007-10-11 2007-10-11 Beverage composition using concentrated citrus and manufacturing method thereof

Publications (1)

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KR20090037054A true KR20090037054A (en) 2009-04-15

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101117073B1 (en) * 2009-06-30 2012-02-22 한국식품연구원 Preparation method of bottled fig
KR101978432B1 (en) 2018-02-06 2019-05-14 주식회사 비케이바이오 Manufacturing method of citrus concentrate using centrifugal thin film evaporator and pulsed electric field, and citrus concentrate manufactured thereby

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101117073B1 (en) * 2009-06-30 2012-02-22 한국식품연구원 Preparation method of bottled fig
KR101978432B1 (en) 2018-02-06 2019-05-14 주식회사 비케이바이오 Manufacturing method of citrus concentrate using centrifugal thin film evaporator and pulsed electric field, and citrus concentrate manufactured thereby

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