KR20090112493A - Juice with high suspending stability and preparing methods of the same - Google Patents

Abstract

PURPOSE: A fruit juice and a preparation method thereof are provided to exhibit high dispersion stability. CONSTITUTION: A fruit juice is composed of: 0.002-1.0wt% one or more thickening stabilizers selected from the group consisting of low acyl gellan gum, high acyl gellan gum, xanthan gum, arabic gum, locust bean gum, carboxymethyl cellulose, and carrageenan; 1-50wt% fruit liquid; 0.01-20wt% sweetener; 0.01-0.5wt% acidifier; 0.01-0.5wt% other additives; 0.001-1.0wt% water-soluble calcium salt; and the remainder of water.

Description

Juice with high suspending stability and preparing methods of the same

The present invention forms a non-elastic and unstable gel in order to provide excellent dispersion stability and provide rich texture and high palatability of turbid juice beverages, and form a low-acyl gellan gum with good fluidity and elastic and stable gel. It relates to a turbid juice drink using a mixture of gum thickener stabilizer to a certain content and a method for producing the same.

With the development and dissemination of various beverages based on natural fruits, granular beverages containing granules of various natural fruits are also widely used. By the way, most of the granules are in solid phase, which is characterized by a large relative weight. Therefore, when the granules of granular beverages are left standing, the granules sink to the bottom as it is after a certain time. Therefore, the drinker can eat solid granules to some extent by shaking the container, but after a little time, it is difficult to eat unless it sinks to the bottom by gravity and uses a means such as a spoon. .

In addition, even in the case of turbid juice drink, if the container is kept stationary, there is a disadvantage that the float of turbid juice will sink to the bottom as it is after a certain time.

Due to this non-uniform dispersion state, there is a practical limitation that the transparent container cannot be used in appearance, and because of this, only the container which can be covered using a label in the case of cans or PET that cannot be seen inside is possible and can be produced in various ways. Not only are containers and capacities inconvenient to meet the needs of consumers, but they are also limiting sales activities in the industry.

As a conventional technique for solving such a problem, Korean Patent Laid-Open Publication No. 2002-87596 discloses a method of maintaining a suspended state of grape granules using a stabilizer as a composition of a grape beverage having improved solidity. However, since the maintenance period of the dispersed state is short from several hours to several days, it is difficult to expect the utility of the product having a shelf life of several months.

In addition, the Republic of Korea Patent Publication No. 1998-073749 has already been known as a technique for maintaining the suspended state in the beverage by dispersing the beads in place of granules. The purpose of this known technique is to improve the dispersibility of beads in beverages, to prevent dissolution and dissociation of gelled beads, and to maintain adequate gel strength, such bead beverages simply incorporate jelly-type beads into liquid beverages. There is a drawback that it can only provide a natural or rich sense of juice of turbid beverages using juices or granules. Floating beverages that maintain the appropriate gel strength by the above manufacturing method include domestic aloe products and orange products in China, but they all use radish juice or clarification juice, and no products have introduced turbid juice. to be.

On the other hand, the inventors of the present invention in order to solve the above problems, that is, using the prior art to give a rich juice feeling, to produce a turbid juice and granulated mixed beverage, but a transparent layer is formed, there is a problem that poor dispersion It was confirmed.

The present invention has an object to solve the problem of poor dispersibility, such as suspended or granules of turbid juice drink sinks to the bottom of the beverage container or a transparent layer is formed after a certain time has elapsed. In addition, the present invention is to provide a rich texture of the granular beverage, and to improve the palatability.

The present invention 1) the essential components of Low Acyl (lan Ac Ac) gellan gum, High Acyl gellan gum, Xanthan gum (Arabic gum), Locust bean gum (Locust bean gum), Single thickener selected from Carboxy methyl cellulose (CMC) and Carrageenan or mixed thickener with two or more thickeners 0.002 to 1.0 wt%, 2) Juice 1 to 50 wt%, 3) Sweetener 0.01 ~ 20% by weight, 4) 0.01 to 0.5% by weight of acidulant, 5) 0.01 to 0.5% by weight of other additives, 6) 0.001 to 1.0% by weight of water-soluble calcium salt, and 7) water in a total amount of 100% by weight. By providing an excellent turbid juice drink with excellent dispersion stability, including, to solve the above problems.

In addition, the present invention solves the above problems by providing a method for producing turbid juice and granular beverage excellent in dispersion stability.

The present invention solves problems such as the formation of a transparent layer that is produced when using turbid juice or granules, and further improves the dispersion stability of the beverage to provide a rich texture and convenience when drinking, it has the effect of improving consumer preferences .

In the present invention, in order to give a rich juice feeling, the turbid juice drink was prepared using the technique of the Republic of Korea Patent Laid-Open Publication No. 1998-073749, but after several days to several months, a transparent layer is formed to raise the problem of dispersibility. This is judged to be due to the phenomenon that the solution escapes from the gel formed by the characteristics of the gellan gum used in the prior art. The present inventors have tried to solve the above problems, as a result of mixing the two or more thickeners containing turbid juice or granules and low acyl gellan gum as an essential ingredient, while maintaining a rich texture of the granulated beverage, It has been found that the stability can provide an excellent granular beverage to complete the present invention. Accordingly, it is obvious that the invention is completely different from the above-described prior art in terms of the object and technical constitution of the invention.

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

The present invention 1) the essential components of Low Acyl (lan Ac Ac) gellan gum, High Acyl gellan gum, Xanthan gum (Arabic gum), Locust bean gum (Locust bean gum), Single thickener selected from Carboxy methyl cellulose (CMC) and Carrageenan or mixed thickener with two or more thickeners 0.002 to 1.0 wt%, 2) Juice 1 to 50 wt%, 3) Sweetener 0.01 ~ 20% by weight, 4) 0.01 to 0.5% by weight of acidulant, 5) 0.01 to 0.5% by weight of other additives, 6) 0.001 to 1.0% by weight of water-soluble calcium salt, and 7) water in a total amount of 100% by weight. It provides a turbid juice drink with excellent dispersion stability, including. At this time, the turbid juice may further comprise 0.01 to 50% by weight of the granules. In addition, more specifically, the water may be included in an amount of 30 to 98% by weight.

The types of juices and granules are generally used in the art, but are not particularly limited, and may selectively use fruits such as apples, pears, peaches, kiwis, oranges, tangerines, aloes and strawberries according to the purpose of the beverage to be prepared. Can be. In addition, the content of these may be added to the content range in consideration of the rich texture and taste of the beverage, but if the content of each of the juice and granules is too small, the rich texture of the granules may not be given, and thus the taste may fall. In the case of exceeding 50% by weight of granules, the dispersion stability is poor due to the high weight, which may cause the suspension of the turbid juice or the granules to sink again when stored for a long period of time. When added, it may be difficult to express the refreshing and refreshing taste peculiar to the cloudy juice drink.

In addition, the form of the sweetener and thickener is a general form used in the art, but is not particularly limited, but when using a sweetener and thickener in the form of powder, it is possible to prevent the formation of lumps during dissolution, production efficiency This can be improved and applied more preferably.

The sweetener is not particularly limited to sweeteners generally used in the art, but for example, a single sweetener or two or more mixed sweeteners selected from white sugar, liquid fructose, and fructose sugar may be used. In addition, the acidulant is not particularly limited to those commonly used in the art, for example, citric acid, malic acid, ascorbic acid, tartaric acid, lactic acid, and fumaric acid selected from a single acidifier or two or more mixed acidifiers. Can be used. In addition, the other additives are generally used in the art and are not particularly limited. For example, seasonings such as sodium citrate and vitamins may be used.

The present invention has a technical feature in using two or more thickeners including low acyl gellan gum, and the two or more thickeners including low acyl gellan gum are high acyl (High) Acyl) Single thickener selected from gellan gum, Xanthan gum, Arabic gum, Locust bean gum, Carboxy methyl cellulose (CMC) and Carrageenan Alternatively, two or more thickeners may be used in combination with Low Acyl gellan gum. Most preferably, a mixture of Low Acyl gellan gum and High Acyl gellan gum may be used.

As a thickener, gellan gum is a polymer polysaccharide obtained by culturing under aerobic conditions using microorganisms (Pseudomonas elodea). Heterocyclic polysaccharides are regularly linked and can be classified into high acyl gellan gum and low acyl gellan gum according to their preparation method and properties.

As shown in Formula 1, Low Acyl gellan gum refers to gellan gum from which the acyl group is completely removed, and in the aqueous solution of calcium lactate or calcium gluconate having a divalent cation, COOH) and the ability to form a gel through the cross-linking of the calcium cation, and the gel formed in this way is characterized by the formation of a hard, inelastic and unstable gel to make a good fluidity fluid gel. A representative example of such a low acyl gellan gum is the trade name Kelcogel (CP Kelco).

On the other hand, high acyl gellan gum refers to a gellan gum containing one or more acyl groups in unit glucose, and has a feature of forming an elastic and stable gel and not decreasing gel strength even after multiple heating. Gellan gum having such characteristics is colorless and transparent, and has high heat resistance, acid resistance, and enzyme resistance, and has been widely used as a stabilizer and dispersant as well as a thickener in various products such as beverages, milk drinks, and soy milk. Representative examples of such high acyl gellan gum include the trade name Kelcogel LT-100 (CP Kelco), HF-B (CP Kelco) Etc.

That is, when the low acyl gellan gum is used alone, it has an advantage of good fluidity by forming an inelastic and unstable gel, but it contains moisture in the gelled molecular tissue for a long time. There is a difficult problem. Therefore, the present invention stabilizes the dispersion of granules by using a gum thickener which can form an elastic and stable gel such as high acyl gellan gum, and solves the problem of forming a transparent layer in the beverage. Has the biggest technical features.

Two or more thickeners including low acyl gellan gum may be included in an amount of 0.002 to 1.0% by weight. If the content of the thickener is too small, the dispersion stability of the beverage may be deteriorated. And, if it exceeds 1.0% by weight may cause a problem that is difficult to express the refreshing and refreshing taste peculiar to the cloudy juice drink.

The water-soluble calcium salt is not particularly limited to water-soluble calcium salts commonly used in the art, for example, a single calcium salt or two selected from calcium citrate, calcium gluconate, calcium phosphate, calcium carbonate, calcium chloride and calcium lactate. The above mixed calcium salt can be used. Since the water-soluble calcium salt is contained in 0.001 ~ 1.0% by weight, if the content of the water-soluble calcium salt is too small, it does not gelate by reacting with a thickening agent, so that suspended matter or granules of turbid juice subside again or a transparent layer is formed. If the content exceeds 1.0% by weight, the beverage may be excessively gelated, resulting in a decrease in texture and palatability.

The turbid juice drink production method described above is not particularly limited to a manufacturing method commonly known in the art, but may be more preferably prepared by the following manufacturing method. As a method of preparing such a cloudy juice drink, the following two methods may be provided according to a cooling step.

The first method comprises the steps of preparing two or more thick stabilizer solutions containing low acyl gellan gum as an essential ingredient at a temperature ranging from 60 to 90 ° C .; Mixing the thickener stabilizer with a juice, a sweetener, an acidulant, and other additives at a temperature in the range of 40 to 70 ° C., followed by adding a water-soluble calcium salt solution to prepare an initial beverage; Three steps of cooling the initial beverage to a range of 5 to 40 ℃ to gelate; And sterilizing the gelled initial beverage, and injecting and sealing the gelled initial beverage into a container to produce a cloudy juice drink. At this time, the granules are added and mixed with the granules in addition to the juice in step 2 of preparing the initial beverage, or after sterilizing the gelled initial beverage in step 4 of commercializing the cloudy juice beverage, the granules are further added. Can be mixed.

The second method comprises the steps of preparing two or more thick stabilizer solutions containing low acyl gellan gum as an essential ingredient at a temperature in the range of 60 to 90 ° C .; Mixing the thickener solution with a juice, sweetener, acidulant and other additives at a temperature in the range of 40 to 70 ° C., followed by adding a water-soluble calcium salt solution to prepare an initial beverage; Sterilizing the initial beverage, and injecting and sealing the container into a container to produce a cloudy juice drink; And cooling and clouding the turbid juice beverage in the range of 5 to 40 ° C .; At this time, the granules are added and mixed with the granules in addition to the juice in step 2 of preparing the initial beverage, or after the sterilization of the initial drink in the third step of commercializing the cloudy juice drink, the granules are further added and mixed. can do.

In the first step of preparing a thick stabilizer solution, a sweetener may be added.

Therefore, the granule beverage according to the present invention can prepare a beverage with a rich juice feeling by solving the problem of forming a transparent layer according to the mixed use of juice and granule solution, and further improve the dispersion and precipitation stability of the granules when drinking It provides a rich texture to increase consumer preference.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which should not be construed as limiting the invention thereto.

Example 1

Thickener solution was prepared by mixing 0.015% by weight of Low Acyl gellan gum, 0.015% by weight of High Acyl gellan gum, and 0.01% by weight of white sugar at a temperature of about 90 ° C for 30 minutes. Was prepared.

The thickener solution, granules 10% by weight, fruit juice 10% by weight, liquid fructose 12.519%, citric acid 0.126% by weight, vitamin C 0.02% by weight, and 0.1% by weight of fragrance in water (hot water) of about 50 ℃ After mixing under conditions, an initial beverage was prepared by adding a calcium dissolving solution containing 0.06% by weight calcium lactate.

The amount of water (hot water) was added so that the total beverage content was 100% by weight.

The initial beverage was gelled by cooling to a temperature of about 20 ° C., and the gelled initial beverage was sterilized at a temperature of about 95 ° C. for about 30 seconds, and then poured into a container and sealed to produce a cloudy juice drink.

The presence or absence of precipitation of the prepared turbid juice is shown in Table 1 and drawings.

Example 2

In the same manner as in Example 1, a thick stabilizer solution was prepared by mixing arabic gum 0.015 wt% in place of the high acyl gellan gum when preparing the thick stabilizer solution.

Comparative Example 1

The same procedure as in Example 1 was carried out, but the thickener solution and the calcium lactate solution were not used. In addition, as shown in Table 2 below, in consideration of the taste of the prepared beverage, the content of the liquid fructose was used by adjusting the trace amount.

Comparative Example 2

Performed in the same manner as in Example 1, but did not use a high acyl (High Acyl) gellan gum when preparing a thick stabilizer solution. At this time, instead of 0.015% by weight of Low Acyl gellan gum, 0.020% by weight of Low Acyl gellan gum was mixed to prepare a thick stabilizer solution.

Comparative Example 3

In the same manner as in Example 1, but did not use a low acyl gellan gum and calcium lactate solution when preparing a thick stabilizer solution. At this time, instead of 0.015% by weight of high acyl gellan gum, 0.020% by weight of high acyl gellan gum was mixed to prepare a thick stabilizer solution.

Comparative Example 4

The same procedure as in Example 1, except that instead of 0.015% by weight of low acyl gellan gum and 0.015% by weight of high acyl gellan gum when preparing a thick stabilizer solution, a low acyl gellan A thick stabilizer solution was prepared by mixing gum 0808 wt% and high acyl gellan gum 0.0008 wt%.

Comparative Example 5

The same procedure as in Example 1, except that instead of 0.015% by weight of low acyl gellan gum and 0.015% by weight of high acyl gellan gum when preparing a thick stabilizer solution, a low acyl gellan A thick stabilizer solution was prepared by mixing 0.6% by weight of gum and 0.6% by weight of high acyl gellan gum.

Comparative Example 6

In the same manner as in Example 1, instead of the calcium dissolution solution containing 0.06% by weight calcium lactate, a calcium stabilizer solution containing 0.0005% by weight calcium lactate was mixed to prepare a thick stabilizer solution.

Comparative Example 7

The same procedure as in Example 1 was carried out, but instead of the calcium dissolving solution containing 0.06 wt% calcium lactate and 13.427 wt% of water (hot water), a calcium stabilizer containing 1.1 wt% calcium lactate was mixed to dissolve the thickener. Liquid was prepared.

As shown in Tables 1 and 2 above, two months after the room temperature storage and preparing a turbid juice drink according to the production method of the present invention, a transparent layer is formed when two or more thickeners including low acyl gellan gum are mixed and used. Was able to best solve the problem, and also confirmed that when the content of gellan gum is in the range of 0.002 ~ 1.0% by weight of the total granular beverage, a granular beverage having a stable granular distribution can be obtained without excessive viscosity increase that impairs the refreshment of the beverage. Could.

Experimental Example 1: sensory test

For the turbid juice and granular beverages of Examples 1 and 2 of the present invention and the granular beverages of Comparative Examples 1 to 7, 20 panelists were selected and subjected to sensory test by the Sensory Score Sheet method. Sensory Score Sheets used for sensory evaluation are as follows. In the sensory test, the visual effects, uniform granularity and taste were evaluated using a 9-point grading method, and the results are shown in Table 3 below.

division Visual evaluation Uniform granulation flavor Example 1 7.6 ± 0.8 7.5 ± 0.6 7.7 ± 0.6 Example 2 7.3 ± 0.6 7.2 ± 0.5 7.2 ± 0.7 Comparative Example 1 3.7 ± 0.5 4.6 ± 0.9 6.3 ± 0.8 Comparative Example 2 3.5 ± 0.6 5.6 ± 0.8 6.1 ± 0.8 Comparative Example 3 3.4 ± 0.6 4.6 ± 1.0 6.0 ± 1.0 Comparative Example 4 3.4 ± 0.7 4.7 ± 0.9 6.3 ± 0.9 Comparative Example 5 7.1 ± 0.7 7.0 ± 0.6 3.3 ± 0.9 Comparative Example 6 4.0 ± 0.8 5.2 ± 0.9 6.0 ± 0.8 Comparative Example 7 7.0 ± 0.9 6.8 ± 0.8 3.5 ± 0.7

As shown in Table 3, in Examples 1 and 2, the visual evaluation, uniform granulation, and taste evaluation scores of consumers were also high due to the solution of transparent layer formation and uniform distribution of granules. On the other hand, the turbid juice and granular beverages prepared in Comparative Examples 1 to 7 had a low visual evaluation score due to the formation and precipitation of a transparent layer, or a slight drop in texture due to uneven granular distribution during drinking, and also a low overall preference.

Therefore, the beverage prepared according to the production method of the present invention was able to solve problems such as the formation of a transparent layer generated when the existing production method introduced, it is expected to improve the dispersion stability of the beverage to be excellent in commerciality.

Figure 1 shows a turbid juice and granulated beverage prepared according to (a) Example 1, (b) Comparative Example 3 and (c) Comparative Example 5 of the present invention.

Claims (9)

1) Essential ingredients, Low Acyl gellan gum, High Acyl gellan gum, Xanthan gum, Arabic gum, Locust bean gum, Carboxymethyl cellulose 0.002 to 1.0 wt% of a single thickener selected from Carboxy methyl cellulose (CMC) and Carrageenan, or a mixed thickener with two or more thickeners, 2) juice 1-50% by weight, 3) 0.01 ~ 20 wt% sweetener, 4) 0.01 ~ 0.5 wt% acidulant, 5) 0.01 to 0.5 wt% of other additives, 6) 0.001-1.0 wt% of water-soluble calcium salt and 7) the amount of water so that the total amount is 100% by weight Turbid juice drink with excellent dispersion stability, characterized in that consisting of.  The turbid juice drink according to claim 1, wherein the turbid juice drink further comprises 0.01 to 50% by weight of granules. The turbid juice drink according to claim 1, wherein the water-soluble calcium salt is a single calcium or two or more mixed calcium selected from calcium citrate, calcium gluconate, calcium phosphate, calcium carbonate, calcium chloride and calcium lactate. Step 1 to prepare two or more thick stabilizer solution containing low acyl gellan gum as an essential component at a temperature in the range of 60 ~ 90 ℃; Mixing the thickener solution with a juice, sweetener, acidulant and other additives at a temperature in the range of 40 to 70 ° C., followed by adding a water-soluble calcium salt solution to prepare an initial beverage; Three steps of cooling the initial beverage to a range of 5 to 40 ℃ to gelate; And Sterilizing the gelled initial beverage, and injecting and sealing the container into a container to produce a cloudy juice beverage; Method for producing a turbid juice drink excellent dispersion stability characterized in that it comprises a. 5. The method of claim 4, wherein in the second step of preparing the initial beverage, granules are further added and mixed with the juice. 5. The method of claim 4, wherein after the gelled initial beverage is sterilized in step 4 of producing the cloudy juice, the granulated juice is further added and mixed. Step 1 to prepare two or more thick stabilizer solution containing low acyl gellan gum as an essential component at a temperature in the range of 60 ~ 90 ℃; Mixing the thickener solution with a juice, sweetener, acidulant and other additives at a temperature in the range of 40 to 70 ° C., followed by adding a water-soluble calcium salt solution to prepare an initial beverage; Sterilizing the initial beverage, and injecting and sealing the container into a container to produce a cloudy juice drink; And 4 steps of cooling the turbid juice drink to a range of 5 to 40 ℃ to gel; Method for producing a turbid juice drink excellent dispersion stability characterized in that it comprises a. The method of claim 7, wherein in the second step of preparing the initial beverage, the method further comprises mixing and mixing granules with the juice. The method of claim 7, wherein after the initial beverage is sterilized in three steps of commercializing the cloudy juice, the granules are added and mixed.

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