KR20090043480A - Process for preparing citrus fruits juice containing pear squeeze extract - Google Patents

Abstract

The present invention relates to a method for producing a citrus fruit juice containing juice, which can not be juiced immediately, such as lemon, yuzu, and tangerine. The present invention comprises the steps of iii) mixing 1-10 parts by weight of at least one citrus fruit selected from the mandarin orange, lemon, citron with respect to 100 parts by weight of crushed pears, pulverized and mixed juice of 1-10 mm in size; Ii) adding 0.02-0.2 parts by weight of one or more enzymes selected from pectinase, amylase, cellulase and hemicellulase enzyme to the obtained mixed juice, followed by enzymatic treatment and heat-cooling at 45-55 ° C. for 30-60 minutes. ; And iii) a method of producing citrus fruit juice containing pear juice prepared by a filtration process by a filter press.

Pear, tangerine, lemon, citron, juice, fruit juice, pectinase

Description

Process for preparing citrus fruits juice containing pear squeeze extract

The present invention relates to a method for producing a citrus fruit juice containing juice, which can not be juiced immediately, such as lemon, yuzu, and tangerine. More specifically, the present invention relates to a method of preparing citrus fruit juice by mixing the citrus juice with only natural pear juice without adding food additives such as sugar or fructose, acidulants such as citric acid, and mineral salts such as sodium. Citrus fruit juice prepared according to the present invention can provide a natural clarified citrus juice drink excellent in flavor and taste and palatability of the juice.

  Yuzu has a high content of dietary fiber and vitamin C, so it has excellent effects on colds and skin beauty. It has excellent taste and aroma. The mandarin orange is a fruit with a sweet smell and spicy and bitter taste that is produced in summer in Jeju Island. It is mainly used as tea material because it has a functional fruit that removes sputum, removes sputum, and has thick skin and strong acidity.

Lemon is a fruit with a rich aroma, vitamin C and citric acid. It is known for its anti-cancer effects, anti-complications caused by diabetes, prevention of hypertension, fatigue and cold prevention, but it has a thick skin and a strong sour taste. It is used as a raw material for fragrances and cosmetics.

As such, citrus fruits such as citron, mandarin and lemon cannot be made into juice immediately because they have a variety of functions and nutrients, or they have little juice or strong acidity and gourd. It is a situation to make and use a mixture of sugar or sweetener and water such as juice.

In recent years, consumers have been reluctant to avoid food, sugar, fructose, glucose, and other food additives, which are foods and beverages, which are essential to make these products.

Pear is known as a good fruit that is nutritious and promotes human health. Pear has 85-90% water content to help thirst and diuretic effect, sugar is usually 10-15% high, sorbitol of sugar has the ability to soften the stool to help constipation. In addition, aspartic acid contained in the protein of the pear promotes the liver activity to relieve hangover, and a lot of dietary fiber, such as stone cells, high effect on constipation and intestinal action. In addition, the mineral content is high as 180-200mg, and the strong alkaline foods containing about 75% of the mineral content such as magnesium and potassium improve the acid constitution.

In addition, the stomach contains digestive enzymes, which aid in digestion and rapidly excrete metabolites of polycyclic aromatic hydrocarbons in the body, and is known to have cancer potential for exposure to polycyclic aromatic hydrocarbons.

On the other hand, among the flavonoids, a functional substance contained in the belly, quercetin is excellent for anti-cancer or antioxidant activity, and luteolin has an effect of treating bronchitis, sputum and cough. The polyphenolic compounds contained in the stomach were found to be effective in lowering blood pressure, preventing gout, antioxidants, whitening, increasing immune function, and lowering cholesterol as well as anticancer activity.

As such, the pear contains many sugars and minerals and contains many functional substances, but it can be used as an ideal natural food additive because it has no unique flavor or color.

Therefore, when making juice using strong acidic fruits such as lemons, citron, and tangerines, such as citrus fruits, and pear juices, pear juice can be used without any food additives. Natural fruit juice can be manufactured

Looking at the prior art of these citrus fruits, citron, lemon, mandarin juice drink in Korea Patent Publication No. 10-2001-0026272 'lemon granules (pure) beverage preparation method' in the lemon juice solution by mixing lemon granules (pure) The drink is manufactured to taste the lemon's characteristics while drinking the taste of lemon solution and drink the characteristic of lemon at the same time while drinking the drink, and add sweetener and food additives After the high temperature sterilization at 94 ℃ in the composition tank, in the case of canned drinks, the lemon granules (pure) are sterilized at low temperature (medium temperature) for 10-20 minutes at around 60-80 ℃, and then a certain amount of granules (pure) is put in the cans and the compound is injected. Disclosed is a method of sealing after filling with nitrogen, cooling through a cooler and then packaging into a product.

On the other hand, even if you look at the case of fruit, which is not citrus fruit but cannot be juiced immediately, Korean Patent Registration No. 10-706293 'Fruit fruit juice and its manufacturing method' is also using food additives such as sweeteners and acidulants. .

     Therefore, in the manufacturing method of citrus fruit drink known in the prior art, food additives such as sweeteners must be added. This is in view of the tendency of general consumers to avoid natural sweeteners such as sugar or fructose as well as artificial food additives. There was a limit to its commercialization.

On the other hand, the pear contains a large amount of sugar and minerals and excellent functionality, but the fruit is not consumed in large quantities as a juice because of its unique flavor and taste. In addition, fruits such as citron, tangerine, and lemon have a unique scent and have excellent functions such as antioxidants, but they have a thick skin and a strong acidity and bitter taste.

In order to solve the above problems, the present inventors have completed the present invention by developing a method for preparing natural fruit juices in which the flavor and taste of citron, lemon, and mandarin are alive using pear juice as a food additive. That is, the present inventors add 1 to 10 parts by weight of any one of citron, lemon, and mandarin to 100 parts by weight of the citrus fruits in order to maximize the aroma and taste of citrus fruits. Process by crushing the juice immediately or heat treated at 90 ℃ for 15 minutes, and then juice-treated and heat-cooled at 45-55 ℃ using pectinase, amylase, cellulase and hemicellase enzyme. Only through the filtration process by the filter press, clarified fruit juice was developed.

The problem to be solved by the present invention is to develop a method for producing a natural fruit juice with aroma and taste of citron, lemon, tangerine using pear juice as a food additive. In other words, in order to maximize the aroma and taste of citrus fruits, one of the citron, lemon, and tangerine is added to the shredding process in order to maximize the aroma and taste of citrus fruits. Juice or heat treatment at 90 ℃ for 15 minutes, and process the enzyme with pectinase, amylase, cellulase, hemicellase enzyme at 45-55 ℃ for 30-60 minutes and heat-cool the process and filter press It was intended to develop a clarified fruit juice through only the filtration process.

An object of the present invention is to wash the pear and then crushed by mixing 1-10 parts by weight of at least one citrus fruit selected from the tangerine, lemon, citron with respect to 100 parts by weight of pulverized pears to crush the mixed juice to 1-10mm size; Ii) adding 0.02-0.2 parts by weight of one or more enzymes selected from pectinase, amylase, cellulase and hemicellulase enzyme to the obtained mixed juice, followed by enzymatic treatment and heat-cooling at 45-55 ° C. for 30-60 minutes. ; And iii) a method of producing citrus fruit juice containing pear juice prepared by a filtration process by a filter press.

At this time, the pear is fruit selected from Shingo, Golden, Chuseok, Gamcheon, Manpung, Wonju, etc. The mixed juice process is characterized by heat treatment at 90-95 ℃ 10-20 minutes after pulverized pear and citrus fruit. Manufacturing method of citrus fruit juice containing pear juice

Meanwhile, another object of the present invention is to mix 1-10 parts by weight of one or more fruits selected from plum, kiwi, bokbunja, pomegranate, strawberry, and maroon based on 100 parts by weight of pears, which are washed and then pulverized. Grinding the mixed juice to a size of 10mm; Ii) adding 0.02-0.2 parts by weight of one or more enzymes selected from pectinase, amylase, cellulase and hemicellulase enzyme to the obtained mixed juice, followed by enzymatic treatment and heat-cooling at 45-55 ° C. for 30-60 minutes. ; And iii) a method for producing fruit juice containing pear juice prepared by a filtration process by a filter press.

The effect of the present invention is to extract juices such as citrus lemons, citron, and mandarin juice to make juices that can not be drunk immediately, without adding sweeteners such as sugar or fructose and acidulants such as citric acid, minerals such as sodium, etc. It is to provide clarified pear juice with excellent aroma, taste, palatability, nutrition and health function of added fruit by manufacturing clarified fruit juice that can be used as it is. The fruit juice obtained by the present invention is alive as it is, and the flavor and taste of the added fruit such as citron, lemon, and tangerine are mixed with the sweetness of the pear juice and the base of the mineral, so that the fruit juice with good taste can be obtained. have.

In addition, the present invention is applied to fruits such as plums, kiwi, plums, bokbunja, pomegranate, strawberries, meringues, which are difficult to drink immediately after juice because the moisture content is low or the skin of the fruit is thick and bitter or sour to obtain juice juice. This is possible.

The present invention comprises the steps of iii) mixing 1-10 parts by weight of at least one citrus fruit selected from the mandarin orange, lemon, citron with respect to 100 parts by weight of crushed pears, pulverized and mixed juice of 1-10 mm in size; Ii) adding 0.02-0.2 parts by weight of one or more enzymes selected from pectinase, amylase, cellulase and hemicellulase enzyme to the obtained mixed juice, followed by enzymatic treatment and heat-cooling at 45-55 ° C. for 30-60 minutes. ; And iii) a method of producing citrus fruit juice containing pear juice prepared by a filtration process by a filter press.

 As a method of adding citrus fruits such as mandarin orange, lemon, and citron to clear pear juice, there is a method of extracting the juice by adding the juice or crushing the fruit, and extracting it in clear pear juice. During processing, fruit flavor and nutrients can be destroyed, and there is inconvenience to be processed separately. Extracting in clear pear juice has the disadvantage that fine fibers can be eluted in the liquid and cannot be produced continuously.

Therefore, 1-10 parts by weight of these fruits are added to 100 parts by weight of pear, and finely crushed to 10 mm or less, and the components of the fruit are sufficiently eluted. Add lemon, yuzu to any fruit to create a palatable clarified juice with a distinctive flavor, taste and color.

In addition, in the manufacture of clear pear juice, vitamin-seed, a food additive, is used to prevent the browning of color, but these fruits contain a large amount of vitamin C and acid. You can get clearing fruit juice without browning.

Citrus fruits, citrus fruits, lemons, and lemons used in the present invention are washed in pre-flowing water and washed with 100 parts by weight of fruit selected from Shingo, Golden, Chuseok, Gamcheon, Manpung, Wonju, etc. Grind 1-10 parts by weight of any one of citron, tangerine, and lemon in the middle of the milling process to mm particle size. In order to extract the ground liquid immediately or to elute the insoluble nutrients contained in the raw pear and used citrus fruits, the ground liquid is heated at 90-95 ° C. for 10-30 minutes and then juiced using a belt press, a screw press, a decanter, or the like. 0.02-0.2% by weight of pectinase, cellulase hemicellulose, and amylase were added to the juice, followed by fermentation at 45-55 ° C. for 30-60 minutes to decompose insoluble polysaccharides and pectin, and to increase filtration by filtration. Make it easy Enzyme treated juice can be prepared by primary filtration using a 1-10㎛ filter press filter.

The aroma and taste of the fruit added to any one of citron, lemon, and tangerine are just as if the fruit itself is juiced. The sweetness of the pear and the base of the mineral are combined to make it palatable and clear and clear without any sediment even after long-term storage. To provide.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1 Preparation of Citron Juice

The raw material, citron, is washed in running water beforehand.Washing pear is washed with running water, and using a wet mill. Heat 15 ° C. and then juice to obtain juice. The juice was cooled to 55 ° C. to make pectinase (trade name-Pectinase 5XL, manufactured by NOVO), cellulase (manufactured by NOVO), hemicellulase (trade name-Biscozyme, manufactured by NOVO), amylase (brand name- Fermented at 47 ° C. for 45 minutes, sterilized at 95 ° C. for 5 minutes, cooled to 70 ° C., and filtered through 5 μm filter press to clarify citron fruit juice. Get The citron used here may be used by washing fresh fruit, cutting it into slices, and freezing it.

Example 2 Preparation of Lemon Juice

The raw material lemon is washed in running water before washing, and washed the pears in running water, and while grinding the pear using a wet mill, 5 g of lemon is intermediately administered with respect to 100 g of pear and pulverized to 5 mm particle size. Heat 15 minutes at and then juice to obtain juice. The juice was cooled to 55 ° C. to make pectinase (trade name-Pectinase 5XL, manufactured by NOVO), cellulase (manufactured by NOVO), hemicellulose (trade name-biscozyme, manufactured by NOVO), amylase (brand name- Fermented at 45 ° C. for 5 minutes, sterilized at 95 ° C. for 5 minutes, cooled to 70 ° C. and filtered through 5 μm filter press to clarify lemon and fruit juices. Get Lemons used here may be used by washing fresh fruits, cutting them into slices, and freezing them.

Example 3 Preparation of Orange Tangerine Juice

The raw material of mandarin is washed in running water beforehand, and washed in running water and pulverized using a wet mill. Heat 15 minutes at and then juice to obtain juice. The juice was cooled to 55 ° C. to make pectinase (trade name-Pectinase 5XL, manufactured by NOVO), cellulase (manufactured by NOVO), hemicellulase (trade name-Biscozyme, manufactured by NOVO), amylase (brand name- Fermentation treatment at 50 ° C. for 45 minutes, sterilization at 95 ° C. for 5 minutes, cooling to 70 ° C., filtration and clarification of filtered tangerine fruit juice with 5 μm filter press Get The tangerine used here may be used by washing fresh fruit, cutting it into slices, and freezing it.

Claims (3)

Iii) 1-10 parts by weight of at least one citrus fruit selected from tangerine, lemon, and citron, mixed with 100 parts by weight of pears, and then pulverized and mixed juice of 1-10 mm; Ii) adding 0.02-0.2 parts by weight of one or more enzymes selected from pectinase, amylase, cellulase and hemicellulase enzyme to the obtained mixed juice, followed by enzymatic treatment and heat-cooling at 45-55 ° C. for 30-60 minutes. ; And Iii) Method of producing citrus fruit juice containing pear juice prepared by filtration by filter press The method of claim 1, wherein the pear is a fruit selected from Shingo, Golden, Chuseok, Gamcheon, Manpoong, Wonju, etc., the mixed juice process is heat-processed at 90-95 ℃ 10-20 minutes after pulverized pear juice and citrus fruit Method for producing citrus fruit juice containing pear juice, characterized by 배) After washing the pears, 1-10 parts by weight of at least one fruit selected from plum, kiwi, bokbunja, pomegranate, strawberry, and meringues is mixed with 1-10 parts by weight of crushed pears, and then mixed and juiced. fair; Ii) adding 0.02-0.2 parts by weight of one or more enzymes selected from pectinase, amylase, cellulase and hemicellulase enzyme to the obtained mixed juice, followed by enzymatic treatment and heat-cooling at 45-55 ° C. for 30-60 minutes. ; And Iii) a method for preparing fruit juice containing pear juice prepared by the filtration process by the filter press