KR20110059388A - Method for producing japanese apricot syrup - Google Patents

Abstract

PURPOSE: A producing method of a Japanese apricot extract is provided to simply and easily remove seeds from Japanese apricot, and to prevent the generation of precipitates in the extract. CONSTITUTION: A producing method of a Japanese apricot extract comprises the following steps: inserting Japanese apricot into purified water, boiling for 1~3hours, and cooling to remove seeds from the Japanese apricot(S100); adding alpha-amylase and pectinase into the flesh of the Japanese apricot, enzymolyzing the mixture for 4~5hours(S200); enzyme deactivating the mixture by increasing the temperature of the mixture, and cooling; adding perlite as a filter aid into the mixture, and compress-filtering(S300); vacuum condensing the mixture, and low temperature storing for more than 1week; adding the pectinase, cellulase, the alpha-amylase, and protease into the condensed mixture(S500); and inserting activated charcoal into the mixture for stirring(S600).

Description

Method for preparing plum concentrate {METHOD FOR PRODUCING JAPANESE APRICOT SYRUP}

The present invention relates to a method for preparing a plum concentrate, and more particularly, to a method for preparing a plum concentrate for a beverage having clear and clean properties using a plum.

The plum consists of seeds (seeds) and the remaining pulp in the middle chicks, which make up about 86% of the total weight of the plum. Plum contains a large amount of beneficial nutrients such as citric acid, malic acid, tartaric acid, succinic acid, and various minerals including catechin acid, pectin, tannin, and is widely used as a health food.

In order to process the plum into a concentrate, the seed (seed) containing the ingredient Amigdalin is removed. The nucleus of Apricot immature contains a glycoside glycoside, Amygalin, which is produced by the enzyme Emulisin to produce hydrogen cyanide (cyanide-HCN), two molecules of glucose, and Benzoaldehyde. It can also cause abdominal pain, diarrhea and acute food poisoning. Therefore, care should be taken not to destroy seeds when processing plums.

  Conventionally, as disclosed in Korean Patent Application Publication No. 2003-0092403, when separating the flesh and seeds (seed), the flesh and seeds were separated using a predetermined cutter or a predetermined peeler. The predetermined cutter and the predetermined peeler are separate devices or the worker manually separates the seeds with a regular knife.

In addition, the conventional plum concentrate was not completely removed from the minerals in the plum, causing a problem of aggregation in the cooling state, and after boiling the plum at a high temperature only after the step of juice, the clear and clean excellent plum concentration is far from It is far.

Therefore, it is necessary to study the method of preparing the plum concentrate, which can be easily and simply removed from the plum, and has excellent properties in which the mineral condensation does not occur in a clear and clean state.

The present invention has been made to solve the above problems, it is an object of the present invention to provide a method for producing a concentrated liquid plum concentrate for clear and clean.

Another object of the present invention is to simply and easily remove seeds from the plum, and to provide a method for producing a good concentrate for plum concentrate without any precipitate.

According to a preferred embodiment of the present invention for achieving the above object, a method for producing a plum concentrate is added to the plum in purified water and heated at boiling point for 1-3 hours and then cooled to remove the seed from the pulp; A first enzymatic digestion step of enzymatic digestion for 4-5 hours by adding alpha amylase and pectinase to the seed-extruded pulp; A primary filtration step of pressurizing by adding perlite as a filtration aid; Removing the mineral after storing in a frozen state for at least one week for mineral precipitation after vacuum concentration; Secondary enzymatic digestion step of enzymatic digestion by adding purified water in the concentrate to lower the sugar content, adding pectinase, cellulase, alpha amylase, and protease, respectively, and enzymatically increasing the temperature; Adding activated carbon, followed by stirring to deodorize and decolorize; And a secondary filtration step of pressurizing by adding perlite as a filtration aid.

Preferably, the process of removing the seed is removed by a pulping process using a pulper.

Preferably, the juice and filtration are performed at the same time using a plate-type pressure filter in the first filtration step and the second filtration step.

Preferably, in the first enzymatic digestion step, 0.05-0.2 parts by weight of alpha amylase and 0.05-0.2 parts by weight of pectinase are added to 100 parts by weight of the pulp from which the seeds are removed. 0.1-0.3 weight part of pectinase, 0.1-0.3 weight part of cellulase, 0.05-0.2 weight part of alpha amylases, and 0.05-0.2 weight part of proteases are added with respect to 100 weight part.

As described above, the method for preparing a beverage plum concentrate according to the present invention does not remove manually by using a knife when removing seeds from the plum, but instead of pulping the plum at a high temperature to make the pulp after the pulp process. By removing the seed through it can be much easier and easier to remove the seed than in the past, there is an advantage that can reduce labor and increase productivity.

In addition, the method of producing a plum concentrate of the present invention by preparing a concentrate in the manner of enzymatic decomposition of the plum component by adding various decomposition enzymes, almost no precipitate in the concentrate, stored in a frozen state for a certain time to remove the inorganic precipitate It has the advantage of being suitable as a perfect drink with clear and clean appearance.

In addition, the plum concentrate prepared by the plum concentrate preparation method of the present invention was confirmed that no pectin is present in the alcohol test results, it was confirmed that no precipitate was present through the centrifugation test.

Hereinafter, a method of preparing a plum concentrate of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart of a method for producing a plum concentrate according to an embodiment of the present invention.

Referring to Figure 1, first, put the plum in water and heated to the boiling point (95-100 ℃ near) for 1-3 hours and then cooled to remove the seed from the flesh (S100).

Water is using purified water, and with domestic plum, 200 parts by weight of purified water relative to 100 weights of plums are put in a cooking vessel with a heater, and heated enough for about 1-3 hours to break point. This is to soften the pulp sufficiently so that the pulp can be easily separated from the seed (seed).

In the nucleus of plum immature, it contains amygdalin, a two-molecule glycoside glycoside, which is produced by the enzyme Emulisin to produce hydrogen cyanide (cyanide-HCN), two molecules of glucose, and benzoaldehyde. In the case of extracting plums, it is essential to ensure that the seeds are not destroyed. For this reason, in the present invention, by heating the plum raw material at a boiling point for about 1 hour to 3 hours, the meat is softened sufficiently to facilitate separation of the flesh and seeds, and then cooled to about 50 ° C. or less for about 1 hour, and then Separate and remove seeds.

Separation of pulp and seeds takes only the pulp part by separating the seeds so that they are not broken through a pulping process. Pulping is one of the grinding processes used to process fruit, and the machine used for the pulping process is called a "pulper". The "pulper" consists of a cylindrical body of porous plates (SCREEN) and a brush that rotates at high speed so that when the plums of soft meat are fed into the cylinder, the brush pushes the pulverized particles through the porous plate. At this time, the pulp does not need a strong grinding power because it is easy to grind. Contaminants such as seeds, husks, stones, etc. of the medium do not pass through the sieve and are separated and removed.

Seeds are removed from the pulp, followed by enzymatic digestion by adding alpha-amylase and pectinase for about 4-5 hours, followed by a primary enzymatic digestion step of enzymatic inactivation and cooling at elevated temperature. (S200).

The primary enzymatic digestion step is to facilitate the separation of the juice, ie the juice, by decomposing the starch and pectin contained in the pulp by using enzymes of alpha amylase and pectinase in the seed-derived pulp. . Preferably, 0.05 to 0.2 parts by weight of alpha amylase and 0.05 to 0.2 parts by weight of pectinase are used with respect to 100 parts by weight of pulp of plum, and more preferably 0.1 part by weight of alpha amylase and 0.1 part by weight of pectinase. Preferably, after enzymatic degradation of about 4 hours at a temperature of about 50 ℃, the temperature is raised to about 90 ℃ or more to deactivate the enzyme for about 10 minutes. After enzymatic inactivation it is cooled to 50 ° C or lower again.

Next, a primary filtration step of the pressure filtration by adding perlite as a filtration aid (S300).

Perlite is a white or pale gray powder calcined with mineral silicon dioxide and is used as a filtration aid (filtration, decolorization, deodorization, purification, etc.) in the manufacture or processing of food. Ingestion is not possible and should be removed below 0.5% in the filtration stage.

Perlite is added at a ratio of about 10 to 15 parts by weight based on 100 parts by weight of the first enzymatically digested plum pulp. After the addition of perlite, the plate press filter is subjected to both juice and filtration. In the plate press filter, the flesh is pressurized at a pressure of about 5 kg / cm ² . Conventionally, the pulverization was performed using a filter after separating the pulp and the juice, but in the present invention, the pressure filter reduces the two processes to one process, thereby reducing the time and the process. .

Next, after the vacuum concentration to store the mineral for more than one week in the frozen state for precipitation to go through the step of removing the mineral (S400).

The filtered fruit juice is concentrated in a vacuum using a plate-type continuous concentrator up to 30 Brix (brix), and then stored in a container for at least one week in a frozen state below minus 18 ℃. For this reason, plum is an alkaline food rich in minerals such as calcium, sodium, phosphorus and potassium as well as various organic acids. When the concentrate is prepared, these minerals remain in the final product, and thus must be removed in advance. For this reason, it concentrates and raises the density | concentration, and it keeps cryopreservation in order to induce precipitation by a temperature difference. It can be seen that the mineral subsides in the lower part. At this time, the precipitated minerals will be removed at a later secondary pressure filtration.

Next, after adding the purified water in the concentrate to lower the sugar content, the enzyme decomposes by adding the pectinase, cellulase, alpha amylase, and protease, respectively, and undergoes a second enzymatic degradation step of enzymatic deactivation by raising the temperature (S500).

Purified water is added to the concentrate and diluted to 15 brix of sugar. Thereafter, pectinase, cellulase, alpha amylase and protease are added to perform secondary enzymatic digestion. The purpose of the second enzymatic digestion is to completely decompose the constituents of the plums contained in the 30 brix concentrate to obtain a clearer and cleaner solution. Preferably, 0.1 to 0.3 parts by weight of pectinase, 0.1 to 0.3 parts by weight of cellulase, 0.05 to 0.2 parts by weight of alpha amylase, and 0.05 to 0.2 parts by weight of protease are added to 100 parts by weight of the concentrate before dilution (30brix), more preferably 0.2 parts by weight of pectinase, 0.2 parts by weight of cellulase, 0.1 parts by weight of alpha amylase, and 0.1 parts by weight of protease are used. In the second enzymatic step, the enzyme is preferably decomposed about 4 hours at a temperature of about 50 ° C., and then the enzyme is deactivated for about 10 minutes by raising the temperature by about 90 ° C. or more.

Next, the activated carbon is added and then stirred to undergo deodorization and decolorization (S600).

After the second enzymatic digestion, the enzyme was heated at 90 ° C. or higher for 10 minutes to remove the activity of the enzyme, and then cooled to 60-65 ° C., and about 3.5 parts by weight of activated carbon was added to 100 parts by weight of the concentrated solution at about 60 to 70 ° C. for 30 minutes. Stir for minutes. The reason for treating activated carbon is to obtain light colored plum juice through decolorization and deodorization.

Next, after the addition of perlite as a filtration aid is subjected to a secondary filtration step of pressure filtration (S700).

As in the first filtration step, perlite is added again as a filtration aid to perform pressure filtration again. Pressure filtration is accomplished using a plate pressure filter. Condensed minerals are filtered at this stage while being stored frozen.

After secondary filtration, the mixture was vacuumed to a sugar content of 66 Bix, sterilized to produce a concentrate suitable for producing a clarified plum drink with clear and clean properties through a packaging process. Before packing and commercializing, foreign matters that may be generated during the concentration process are filtered out with a 0.5 μm cartridge filter immediately before packing.

Example.

About 2000 kg (2 tons) of purified water and about 1000 kg (1 ton) of plums were placed in a cooking vessel equipped with a heating device. After heating sufficiently for about 2 hours to the breaking point, it was cooled down to about 50 ° C. for about 1 hour.

Next, boiled plums were placed in a pulper (or "pulping finisher") to remove seeds. 0.1 parts by weight of alpha-amylase and 0.1 parts by weight of pectinase were added to 100 parts by weight of the plums which passed through the porous plate, and then enzymaticized for about 4 hours. After enzymatic inactivation for 10 minutes, it was cooled again to 50 ℃ or less. Perlite was added at about 10-15 parts by weight based on 100 parts by weight of the plum flesh, and the juice was filtered and filtered by pressurizing the flesh with a pressing force of 5 kg / cm ² in a plate press filter.

Next, using a plate-type continuous concentrator was concentrated in vacuo to 30 brix sugar (brix), and then put in a container and stored for one week in a freezing state of below 18 ℃. It was confirmed that the inorganic material aggregated in the lower part of the concentrate.

The aggregated inorganic matter (precipitate) was collected and its components were analyzed by ICP method. Results: It was confirmed that the phosphorus 34.1mg / 100g, potassium 545.3mg / 100g, sodium 61.79mg / 100g, calcium 4128.5mg / 100g, magnesium 29.44mg / 100g, iron 1.6mg / 100g.

Next, purified water was added to the concentrate to reduce the sugar content to 15 bix, and then 0.2 parts by weight of pectinase, 0.2 parts by weight of cellulase, 0.1 parts by weight of alpha amylase, and 0.1 parts by weight of protease were added to 100 parts by weight of the concentrate (30brix) before dilution. After enzymatic degradation for about 4 hours, the enzyme was inactivated for 10 minutes at about 90 ℃ or more.

Next, about 3.5 parts by weight of activated carbon was added to 100 parts by weight of the concentrate, followed by stirring at about 60 to 70 ° C for 30 minutes. Then, perlite was added as a filtration aid and filtered under pressure in a plate pressure filter. At this time, all the aggregated inorganic matter (precipitate) was removed. After pressure filtration, the mixture was vacuum concentrated to 66 Bix of sugar and sterilized to obtain a clarified plum concentrate.

Performance experiment

The plum concentrate prepared in Example was subjected to the sensory test, alcoholate, centrifugation test.

Sensory evaluation

The plum concentrate prepared in the above Example was diluted to a single state (as the sugar content when juiced, in the case of plum is "6brix") and the sensory test was carried out. From the 10 participants, it was judged that the result of visual inspection resulted in clear and clean appearance, and maintained its excellent appearance, and it was excellent because it retained the unique aroma after tasting as a drink.

Alcohol test

An "alcohol test" was conducted to determine whether the enzyme completely degraded the pectin component in the plum. The "alcohol test", also called the "acidified alcohol test", is a method used to test the quality of making clarified fruit drinks. If the pectin is present in the juice without degradation, after 10 minutes of alcohol testing, A viscous gel is formed, which can appear as a precipitate during storage of the product. Therefore, there should be no gel formation as a result of the alcohol test.

After diluting with 6brix to dilute purified plum in the plum concentrate prepared in Example, mixed with 200 parts by weight of ethanol added 0.5% hydrochloric acid (HCl) to 100 parts by weight of the diluted plum concentrate, shake well, and then into a glass tube. After 10 minutes, it was observed whether a viscous gel was formed.

As a result, it was confirmed that viscous gel was not formed even after 10 minutes, and from this result, it was confirmed that pectin was completely decomposed in plum.

Centrifuge Test

The centrifugation test was used to determine whether the aggregates or precipitates. After diluting purified water to the plum concentrate prepared in the above example and diluting with 6brix, 10ml was taken and placed in a centrifuge tube, and centrifuged at 3,000 rpm for 10 minutes to measure the amount of precipitate precipitated at the bottom of the centrifuge tube. It was.

As a result of the centrifugation test, it was confirmed that no precipitate formed at the bottom of the centrifuge tube even after 10 minutes.

The foregoing has outlined rather broadly the features and technical advantages of the present invention in order to better understand the claims of the invention which will be described later. Additional features and advantages that constitute the claims of the present invention will be described in detail below. It should be appreciated by those skilled in the art that the disclosed concepts and specific embodiments of the invention can be used immediately as a basis for designing or modifying other structures to accomplish the invention and similar purposes.

In addition, the inventive concepts and embodiments disclosed herein may be used by those skilled in the art as a basis for modifying or designing other structures for carrying out the same purposes of the present invention. In addition, such modifications or altered equivalent structures by those skilled in the art may be variously changed, substituted and changed without departing from the spirit or scope of the invention described in the claims.

1 is a flow chart of a method for producing a plum concentrate according to an embodiment of the present invention.

Claims (4)

In the method of producing a plum concentrate, Adding plum to purified water, heating at boiling point for 1-3 hours, then cooling to remove seeds from pulp,  Enzymatic digestion for 4-5 hours by adding alpha amylase and pectinase to the pulp from which the seeds were removed, followed by a first enzymatic digestion step of enzymatic inactivation and cooling by raising the temperature, Primary filtration step of pressure filtration by adding perlite as a filtration aid, After the vacuum concentration to remove the mineral after storing for more than one week in the frozen state for mineral precipitation, After the addition of purified water in the concentrate to lower the sugar content, the second enzyme digestion step of enzymatic degradation by adding pectinase, cellulase, alpha amylase, protease, respectively, and then raising the temperature to enzymatically inactivate, Adding activated carbon, followed by stirring to deodorize and decolorize, and Method for producing a plum concentrate, characterized in that it comprises a secondary filtration step of pressure filtration by adding perlite as a filtration aid. The method of claim 1, The process of removing the seed is a plum concentrate manufacturing method characterized in that the removal by the pulping (Pulping) process using a pulper (pulper). The method of claim 1, Method of producing a plum concentrate, characterized in that to perform the juice and filtration at the same time using the plate pressure filter in the first filtration step and the second filtration step. The method of claim 1, In the first enzymatic digestion step, 0.05-0.2 parts by weight of alpha amylase and 0.05-0.2 parts by weight of pectinase are added to 100 parts by weight of the pulp from which the seeds are removed. In the secondary enzymatic digestion step, 0.1 to 0.3 parts by weight of pectinase, 0.1 to 0.3 parts by weight of cellulase, 0.05 to 0.2 parts by weight of alpha amylase, and 0.05 to 0.2 parts by weight of protease are added to 100 parts by weight of the concentrate before dilution. Method for producing a plum concentrate.

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