KR20090050287A - Method of manufacture for fruit juice - Google Patents

Abstract

The present invention relates to a method for producing a juice of fruit vegetables, the first step of bubbling the fruit is removed from the chlorine water for washing the rinse, and the first washed fruit vegetables in the ozone water to remove the chlorine birds and sterilization The second step and the third step to put the fruit and vegetables passed through the second step into a sterilization container in a stainless cabinet equipped with ultraviolet lamps and stored for 3-5 hours at 1 ℃ ~ 4 ℃ to perform sterilization, and juice chopper (chopper) and a perforated network using a fourth process to crush the fruit and vegetables including seeds and peels, and the fifth step of adding a sugar control agent to the crushed fruit vegetables to provide a method of producing a fruit juice juice It has the effect of keeping the fragrance intact.

Fruit, juice, washing, shredding,

Description

Fruit juice production method {METHOD OF MANUFACTURE FOR FRUIT JUICE}

The present invention relates to a method for producing fruit juices, and more particularly, to a method for juice-making fruit vegetables, such as tomatoes, strawberries, carrots, apples, grapes, kiwi.

In general, the harvested tomatoes were selected and shipped with a commercial value, while the lower ones were worth only about 10% of the goods on the market. Therefore, the development of juices that meet the well-being era using pesticide-friendly eco-tomatoes is required.

Korean Patent Publication No. 10-2007-0076568 discloses a method for producing cherry tomato juice. This technique is a method for producing cherry tomato juice, the step of removing the tap clean the cleanly washed cherry tomatoes in water over 90 ℃ 30 seconds; Immersing the cherry tomatoes in cold water and cooling them, and then removing the shell of cherry tomatoes to obtain cherry tomatoes; Removing the spigot and boiling the cleanly washed cherry tomatoes at a temperature of 90 ° C. or more for 15 to 20 minutes, and then juice to obtain cherry tomatoes juice; After mixing the cherry tomato juice and cherry tomato juice at a ratio of 1: 1 by weight ratio, oligosaccharides are added to the mixture of cherry tomato kernels and juice at a ratio of 10: 1 by weight, and at a temperature of 90 ° C. or more. It boils for about 5 minutes to cool down to obtain cherry tomato juice. The method for producing cherry tomato juice and the cherry tomato juice produced thereby are disclosed.

This technology provides cherry tomato juice that can feel chewy taste of cherry tomato, and improves consumers' tastes, and substitutes meals for elderly people or patients who have poor diet or foods due to the beneficial ingredients of cherry tomato itself. It is intended to be used as.

However, this conventional technique has a problem that the unique taste and aroma of the tomato falls because it is boiled at high temperature as well as boiled cherry tomatoes.

In addition, the Republic of Korea Patent Publication No. 10-2005-0099356, after filtration of the apple after washing the juice, and the step of clarifying the treated pectinase 0.03% for 60 minutes at 40 ℃, ultrafiltration of the apple juice that went through the clarification step Disclosed is a method for producing apple juice, characterized in that the method further comprises the step of concentrating by filtration.

This conventional technique has the effect that the apple juice produced by the above-mentioned clarification and concentration method is particularly high in vitamin C (C) content, and its clarification and concentration effect is also excellent.

However, this conventional technology also has a concern that the juice is concentrated, so that the commercialization of the juice is achieved by dilution, thereby deteriorating the taste of the main raw material.

Meanwhile, Korean Patent Publication No. 10-2004-0033476 discloses a pear as 92% by weight to 96% by weight, a bellflower as 3% by weight to 5% by weight, Schisandra chinensis as 0.5% to 1.5% by weight, and ginger as 0.5% by weight. To 1.5% by weight, and extracting the stock solution by heating the mixture in an autoclave for 2 hours to 3 hours; And filtering the stock solution using filter paper. Disclosed is a method of preparing a juice.

This conventional technology has the effect of mixing the pear juice and herbal medicine to perform the function as a health drink as well as quench thirst.

However, such a conventional technique is still presenting the problem mentioned above, that the main ingredient can not maintain the taste and aroma of the main ingredient as the herbal medicine is mixed with the main liquid.

Accordingly, the present invention has been made to solve the above problems, the object is to provide a method for producing a fruit vegetable that can maintain the taste and aroma of the main ingredients as it is.

Another object of the present invention to provide a method for producing fruit juices that can have a feel of the flesh when drinking.

The object of the present invention described above is a first step of bubbling and washing the fruit and vegetables in the chlorine water for washing the tap, and a second process of bubbling the first washed fruit and vegetables in ozone water to remove and disinfect chlorine birds And, the third step of putting the fruit and vegetables passed through the second step into a sterilization container in a stainless cabinet equipped with ultraviolet lamps and stored for 3-5 hours at 1 ℃ ~ 4 ℃ to perform sterilization, and a juice chopper (chopper) and It can be achieved by a method of producing a fruit vegetable juice consisting of a fourth step of crushing the fruit vegetables, including seeds and skins using a perforated network, and a fifth step of adding a sugar control agent to the crushed fruit vegetables.

The first step includes a first washing step of bubbling for 5 minutes in 150 ppm of chlorine water for food washing, and a second washing step of bubbling for 3 minutes in 100 ppm of chlorine water.

The washing water of the first washing process is preferably maintained at a pH value of 5 or less using edible citric acid.

The second step is preferably bubbled for 3 minutes in 1ppm ozone water.

In the third step, the diameter of the perforated network is preferably set to 1.5 to 2.5 mm to prevent excessive seed mixing in the juice.

The sugar control agent is added 2.0-2.5% of natural fructose to adjust the overall sugar content of the juice to 9.0 Brix (Brix).

As described above, the juice preparation method of the fruit vegetable according to the present invention in order to ensure the shelf life of the product using a preservative and heat sterilization in a conventional room consisting of heat-free preservatives and non-heating method adopted in the raw material By blocking microbial contamination during microbial removal and processing, the taste and aroma of vegetable raw materials can be maintained.

In addition, fruit and vegetable raw materials are crushed together with seeds and the final juice, and in particular, since the crushed raw material passes through the perforated network around 2mm, the juice is included in the juice to preserve the nutrition of the fruit as it is, of course. In addition to the taste of the juice has the effect of enjoying the taste of chewing fruit and vegetables.

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

The present invention consists of the first to fifth processes.

The first step is a step of bubbling and removing the squeezed fruit and vegetables in the chlorine water for food washing, in detail, the first washing step of bubbling for 5 minutes in 150 ppm food chlorine water, and 100 ppm chlorine water Including a secondary washing step of bubbling for 3 minutes. Removal of the nipple may also be carried out after the first washing process.

The washing water of the first washing process uses edible citric acid to maintain a pH value of 5 or less. That is, when the washing water ph value is 7 or more, the chlorine water sterilization power is reduced by about 30%, and the sterilization effect is drastically lowered.

The second step is a step of bubbling the washed vegetables in the first step in ozone water to remove the chlorine birds and sterilization, it is preferable to bubble in 1ppm ozone water for 3 minutes.

The third step is to sterilize the fruit and vegetables after the second step in a sterilization container and put in a stainless cabinet equipped with ultraviolet lamps and stored for 3-5 hours at 1 ℃ ~ 4 ℃. Preferably increase the sterilization effect stored at a temperature of 2 ℃.

The fourth step is a step of crushing fruit vegetables, including seeds and skins, using a juice chopper and a perforated network.

The present invention uses a chopper and a perforated network to maintain the feeling of changing at home. Put the vegetable raw materials between the juice chopper and the perforated net, and crush the seeds and skin together while rotating the juice chopper on the perforated net. Therefore, it contains the seeds and skins, which are the treasures of nutrition, and the hole diameter of the perforated network is 2 mm, so that the large size of skins cannot be contained in the juice without excessive incorporation and crushing of the seeds. You do not have the discomfort you feel. In particular, it is desirable to maintain the rotational speed of the juice chopper at 50 RPM so that the tomato pulp is not too ground to maintain a predetermined viscosity.

The fifth step is a step of controlling the sugar content of the juice by adding a sugar control agent to the crushed fruit vegetables. In general, the raw sugar content of fruit and vegetable is 4-6 Brix but to increase the sweetness to 9.0 Brix for a deeper taste, natural liquid fructose is used as a sugar control agent.

 According to the present invention, the sugar control process is performed by operating the filling shaker stirrer at 30RPM in the refrigerated filling container with a cover to adjust the temperature to 2 ℃ to block the microbial contamination of the processed juice.

In addition, since the fruit juice of the present invention has its own viscosity and contains seeds and skin, it is preferable to use a valve filling machine having a diameter of 1 inch rather than a small filling machine.

The present invention can be used more suitably for the juice of tomatoes, strawberries, carrots, apples, grapes, kiwi.

Claims (6)

A first step of bubbling and removing the squeezed fruit and vegetables in chlorine water for food washing, A second process of bubbling the first washed fruits and vegetables in ozone water to remove and sterilize chlorine A third step of sterilizing the fruit and vegetables after the second step by putting them in a sterilization container and placing them in a stainless cabinet equipped with an ultraviolet lamp for 3-5 hours at 1 ° C. to 4 ° C. 4th step of finely crushing fruit and vegetables including seeds and skins using a juice chopper and perforated network, A method for producing fruit juices, comprising a fifth step of adding a sugar control agent to the crushed fruit vegetables. The method of claim 1, wherein the first step comprises a first washing step of bubbling for 5 minutes in 150ppm food chlorine water, and a second washing step for bubbling in 100ppm chlorine water for 3 minutes Method of producing a fruit vegetable juice. The method of claim 2, wherein the washing water of the first washing step is prepared using edible citric acid to maintain a ph value of 5 or less. The method of claim 1, wherein the second step is a fruit juice production method, characterized in that the bubbling in 1ppm ozone water for 3 minutes. 2. The method of claim 1, wherein in the third step, the diameter of the perforated network is set to 1.5 to 2.5 mm to prevent excessive seed mixing in the juice. The method of claim 1, wherein the sugar control agent is added to 2.0-2.5% of natural fructose to adjust the overall sugar content of the juice to 9.0 Brix (Brix).