KR20110098483A - Jelly beverage comprising fig and vinger and preparation method thereof - Google Patents

Abstract

The present invention relates to a fig vinegar jelly drink and a method for preparing the same, and more specifically, (1) inoculating yeast in an aqueous medium containing an fig concentrate and a sugar solution to perform alcohol fermentation to obtain an alcohol fermentation broth; (2) adding the alcohol fermentation broth obtained in step (1) to an aqueous solvent to adjust the acidity of the solution to 0.5 to 1.5% by weight, inoculating acetic acid bacteria, and performing vinegar fermentation to obtain a fig vinegar fermentation solution; (3) mixing, sterilizing and filtering the fig vinegar fermentation solution obtained in step (2) to obtain a fig vinegar beverage; And (4) a method of preparing a fig vinegar jelly drink comprising the step of mixing the fig vinegar beverage obtained in step (3) with a sugar alcohol, a gelling agent and a sweetener, and then sterilizing and packaging the fig vinegar jelly prepared by the method. It's about drinks.

Description

Jelly beverage comprising fig and vinger and preparation method

The present invention relates to a fig vinegar jelly drink and a method for preparing the same, and more specifically, (1) inoculating yeast in an aqueous medium containing an fig concentrate and a sugar solution to perform alcohol fermentation to obtain an alcohol fermentation broth; (2) adding the alcohol fermentation broth obtained in step (1) to an aqueous solvent to adjust the acidity of the solution to 0.5 to 1.5% by weight, inoculating acetic acid bacteria, and performing vinegar fermentation to obtain a fig vinegar fermentation solution; (3) mixing, sterilizing and filtering the fig vinegar fermentation solution obtained in step (2) to obtain a fig vinegar beverage; And (4) a method of preparing a fig vinegar jelly drink comprising the step of mixing the fig vinegar beverage obtained in step (3) with a sugar alcohol, a gelling agent and a sweetener, and then sterilizing and packaging the fig vinegar jelly prepared by the method. It's about drinks.

The method for preparing a jelly beverage is prepared by blending fruit extract and gelling agent as main ingredients, and adding sugar and organic acids as auxiliary ingredients. The gelling agent uses pectin, agar, gelatin, konjac, curdlan and the like.

The method for preparing a jelly beverage using a gelling agent is divided into a step of mixing, dissolving, sterilizing, and packaging the acidulant after mixing the gelling agent with raw materials other than the acidulant and purified water and sufficiently mixing at 60 ° C or more. At this time, if the temperature is lowered below 60 ° C. in the manufacturing method, the gel strength of the finished product is weakened and the shelf life is shortened. If the proper acidity and sweetness are not harmonized, the functional purchase is not satisfactory, and the purchase is repeated. There is a difficulty in securing sales as it does not follow.

On the other hand, the Republic of Korea Patent Publication No. 2000-0065638 as a prior art related to the present invention to produce a fruit dessert jelly excellent in quality by uniformly distributed by adjusting the position (height) of the solid plants present in the fruit as desired A method is disclosed.

Korean Patent Publication No. 10-2007-0053072 discloses a method for producing soybean jelly with enhanced soybean functionality for use as a health food, and Korean Patent Laid-Open No. 2001-0076683 discloses a Jelly Bean Extract and Carrageenan Extract. A method of making a product is disclosed.

In addition, the Republic of Korea Patent Publication No. 2001-0100736 discloses a method for manufacturing a jelly product using the extract and carrageenan, the Republic of Korea Patent Publication No. 2001-0100738 is a carrageenan extract of Schisandra chinensis extract and seaweed as the main raw material, Disclosed is a method for preparing a jelly product by combining sugar and organic acids as an auxiliary ingredient.

However, the conventional jelly product manufacturing method described in the above-mentioned prior art is prepared by mixing a simple raw material with a gelling agent, not a vinegar beverage using fermented vinegar, and does not include the functionality of fig and vinegar, The characteristics are different from each other.

An object of the present invention is to provide a method for producing a fig vinegar jelly drink containing the functionality of figs and vinegar to include figs and vinegar.

Another object of the present invention is to provide a fig vinegar jelly drink prepared by the above-mentioned method for producing a fig vinegar jelly drink.

The present inventors conducted a study to prepare a jelly drink using figs and vinegar, after obtaining a fig concentrate from the fig material and performing the alcohol fermentation step, and then performing vinegar fermentation in a specific alcohol concentration range, and then using a specific raw material After preparing a mixed fig vinegar beverage, it was possible to prepare a fig vinegar jelly drink using raw materials such as sugars and gelling agent, and it was found that the storage and functionality compared to commercial jelly drinks can be improved Was completed.

The present invention for achieving the above-mentioned object is the step of (1) inoculating yeast in an aqueous medium containing a fig concentrate and a sugar solution to perform alcohol fermentation to obtain an alcohol fermentation broth; (2) adding the alcohol fermentation broth obtained in step (1) to an aqueous solvent to adjust the acidity of the solution to 0.5 to 1.5% by weight, inoculating acetic acid bacteria, and performing vinegar fermentation to obtain a fig vinegar fermentation solution; (3) mixing, sterilizing and filtering the fig vinegar fermentation solution obtained in step (2) to obtain a fig vinegar beverage; And (4) it can provide a method for producing a fig vinegar jelly drink comprising the step of sterilizing and packaging the fig vinegar beverage and sugar alcohol, gelling agent, sweetener obtained in step (3).

The present invention for achieving the above-mentioned other object can provide a fig vinegar jelly drink prepared by the method for producing a fig vinegar jelly drink.

Fig vinegar jelly drink according to the present invention not only makes it easy to consume the function of the vinegar and the efficacy of the fig, but also has higher sensory properties than other jelly drinks.

This invention shows the manufacturing method of fig vinegar jelly drink.

The present invention comprises the steps of (1) mixing the fig concentrate and the sugar solution and then inoculating yeast and performing alcohol fermentation to obtain a fig alcohol fermentation broth;

(2) adding the fig alcohol fermentation broth obtained in step (1) to an aqueous solvent to adjust the alcohol concentration of the solution to 3 to 6% by volume, inoculating acetic acid bacteria and performing vinegar fermentation to obtain a fig vinegar fermentation broth;

(3) mixing the fig vinegar fermentation broth obtained in step (2) with sugars and / or acidulants and filtering to obtain a fig vinegar beverage; And

(4) shows a method of producing a fig vinegar jelly drink comprising the step of sterilizing and packaging the fig vinegar beverage obtained in step (3) and sugar alcohol, gelling agent and sweetener.

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

(1) obtaining a fig alcohol fermentation broth

Fig alcohol fermentation broth is used as a raw material ingredient for preparing the fig vinegar jelly drink.

The fig alcohol fermentation broth may be obtained by mixing the fig concentrate with the sugar solution and then inoculating yeast with alcohol fermentation to obtain the fig alcohol fermentation broth.

The fig concentrate is chopped to a thickness of 1 to 5 mm, and then 1 to 3 times the purified water and 0.1 to 0.5% by weight of enzyme (Viscozyme) to the weight of the chopped fig. Performing enzymatic digestion during; Performing enzyme deactivation for 40 minutes to 50 minutes at 75 ° C. to 85 ° C. after the enzymatic degradation to obtain an enzyme digested fig solution; And a filtrate obtained by filtering the enzyme-degradable fig solution and then concentrating under reduced pressure to 45 to 55 Brix.

The fig concentrate may be subjected to enzymatic digestion at 45 ° C. for 3 hours by adding two times the weight of purified water and 0.5 wt% of enzyme to the weight of the chopped fig after chopping the fig to a thickness of 2 mm; Performing enzymatic deactivation at 80 ° C. for 45 minutes after the enzymatic digestion to obtain an enzymatic fig solution; And a filtrate obtained by filtering the enzyme-degradable fig solution and then concentrating under reduced pressure to 50Brix.

When the enzyme is treated in the fig, the enzyme may be used Viscozyme (Viscozyme).

The sugar solution mixed with the fig concentrate may be any one or more selected from liquid glucose, syrup, honey, aqueous solution of propolis, and sugar solution.

Correction of yeast in the above is inoculated with 1 to 5%, and fermentation at 25 to 35 ° C, preferably 30 ° C, to give an alcohol concentration of 8 to 12% by volume, preferably an alcohol concentration of 10.5% by volume. Alcohol fermentation broth can be obtained.

(2) obtaining the fig vinegar fermentation broth

Fig vinegar fermentation broth is obtained from the fig alcohol fermentation broth obtained in step (1).

The fig alcohol fermentation broth obtained in step (1) was added to an aqueous solvent to adjust the alcohol concentration of the solution to 3-6 vol%, inoculated with acetic acid bacteria and vinegar fermentation to obtain a fig vinegar fermentation broth.

Transfer the fig alcohol fermentation broth obtained in step (1) to the fermentation tube, add purified water so that the alcohol concentration is 3-6% by volume, inoculate 7-13% by weight of the acetic acid fermentation broth, and adjust the temperature in the fermentation tube at 30 ± 1 ° C. The vinegar fermentation is carried out under the airflow condition of 0.2 ~ 0.25vm, but the fermentation is carried out while supplying the fig alcohol fermentation broth obtained in step (1) so that the alcohol concentration in the fig alcohol fermentation broth does not fall below 0.3 volume%. Obtain vinegar fermentation broth.

(3) the step of obtaining a fig vinegar drink

Fig vinegar beverage is obtained from the fig vinegar fermentation broth obtained in step (2).

The fig vinegar fermentation broth obtained in step (2) and the sugar and / or acidulant may be mixed and filtered to obtain a fig vinegar beverage.

The saccharides mixed with the fig vinegar fermentation broth obtained in step (2) may be any one or more selected from sugar, glucose, fructose, malt, syrup, dextrin, oligosaccharide, honey, and propolis. .

The acidulant mixed with the fig vinegar fermentation broth obtained in step (2) may be used any one or more selected from dietary fiber, citric acid, fruit juice, fruit concentrate, purified salt.

Fig. The vinegar beverage is a fig vinegar beverage can be obtained by mixing 40-100 parts by weight of sugar, 10-50 parts by weight of acidulant, 10-30 parts by weight of purified water with respect to 100 parts by weight of fig vinegar fermentation broth. At this time, 10 to 30 parts by weight of the fig concentrate used in preparing the fig alcohol fermentation broth of step (1) may be further added.

(4) the step of obtaining a fig vinegar jelly drink

Fig vinegar jelly drink is obtained from the fig vinegar drink obtained in step (3).

Fig vinegar beverage obtained in step (3) and sugar alcohol, gelling agent and sweeteners are mixed and then sterilized and packaged to obtain a fig vinegar jelly beverage.

The sugar alcohols are sorbitol, xylitol, xylitol, mannitol, mannitol, mantitol, rhamnitol, inositol, erythritol, paratinose, and querciitol. ) Can be used any one or more selected.

The gelling agent in the above may be any one or more selected from pectin, agar, gelatin, konjac carrageenan.

The sweetener in the above may be any one or more selected from calcium lactate, sucralose, trehalos.

The fig vinegar jelly drink is mixed with 1 to 10 parts by weight of sugar alcohol, 0.5 to 5 parts by weight of gelling agent and 0.1 to 5 parts by weight of sweetener with respect to 100 parts by weight of fig vinegar drink and sterilized at 90 to 100 ℃ for 10 to 60 seconds The container can be filled to produce a fig vinegar jelly drink.

The fig vinegar jelly drink is mixed with 1 to 10 parts by weight of sugar alcohol, 0.5 to 5 parts by weight of gelling agent, 0.1 to 5 parts by weight of sweetener and 100 to 300 parts by weight of purified water with respect to 100 parts by weight of fig vinegar drink at 90 to 100 ℃ After sterilizing for 10 to 60 seconds, the container can be filled to prepare a fig vinegar jelly drink.

When preparing the fig vinegar jelly beverage of the present invention, when the fig vinegar beverage and sugar alcohol, gelling agent and sweetener are mixed, further functional ingredients may be added to prepare the fig vinegar jelly beverage.

In the method of preparing the fig vinegar jelly beverage of the present invention, 0.5 to 5 parts by weight of a functional substance is added to the fig vinegar beverage to improve the functionality of the fig vinegar jelly beverage when the fig vinegar beverage, sugar alcohol, gelling agent and sweetener are mixed Further additions may be made to the fig vinegar jelly beverage.

The functional material may be Fenugreek seed extract.

The fenugreek seed extract is pulverized fenugreek seed to 1 to 5mm in size, and then the pulverized functional ingredient is added to 5 to 20 times the purified water relative to the weight of the pulverized functional ingredient, and the first purified water volume at 80 to 120 ° C. A filtrate which has been extracted and then filtered to be 5-50%, preferably 5-40%, more preferably 5-30%, and even more preferably 5-20%, can be used.

The method for producing the fig vinegar jelly drink of the present invention was carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide the method for preparing the fig vinegar jelly drink under the above-mentioned conditions.

The present invention includes a fig vinegar jelly drink prepared by the above-mentioned method.

Hereinafter, the contents of the present invention will be described in detail through production examples, examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Preparation Example Fig. Concentrate Preparation

After chopping the Yeonam-san fig of Jeonnam to 2mm thickness, enzymatic digestion was performed by adding twice the weight of purified water and 0.5% by weight of enzyme (Viscozyme). After enzymatic degradation at 45 ° C. for 3 hours, enzyme deactivation was performed at 80 ° C. for 45 minutes. The obtained enzyme digested fig solution was subjected to filter press filtration, and the solution from which impurities were removed was concentrated under reduced pressure to 50 Brix to prepare a final fig concentrate.

≪ Example 1 >

Fig. Vinegar jelly drink was prepared by the following steps (1) to (4).

(1) manufacturing process of fig alcohol fermentation broth

The fig concentrate obtained in the above preparation and the liquid glucose were mixed in a 1: 1 ratio, and purified water was mixed to make 27 Brix. The obtained solution was inoculated with 5% of the yeast fermentation solution (primary hair), and fermentation was performed at 30 ° C. to obtain a fig alcohol fermentation broth having an alcohol concentration of 10.5% by volume.

(2) fig vinegar fermentation broth production step

The fig alcohol fermentation broth obtained in the above (1) was transferred to a vinegar fermentation tube, purified water was added so that the alcohol concentration was 4% by volume, and then 10% by weight of the acetic acid fermentation broth was inoculated. The fig alcohol fermentation broth obtained in step (1) above is maintained at a temperature of 30 ° C. at a ventilation rate of 0.2 to 0.25 vvm so that the alcohol concentration in the fig alcohol fermentation broth does not fall below 0.3 volume% during vinegar fermentation. It was fermented while supplying the, and the vinegar fermentation liquid of fig was obtained. It was 6.5 weight% when the acidity of the obtained fig vinegar fermentation broth was measured. After treating 0.05% by weight of activated carbon to the obtained fig vinegar fermentation broth, bentonite was added, followed by filter press filtration to obtain a fig vinegar fermentation liquor from which impurities were removed.

(3) fig vinegar beverage manufacturing step

The vinegar fig vinegar fermentation broth obtained in step (2), 375 g of high sugar, 170 g of apple concentrate, 110 g of isomaltooligosaccharide, 100 g of fig concentrate, sugar 70 g, honey 10 g, dietary fiber 10 g, citric acid 8 g, refined salt 2 g, sucralose 0.5 g Then, purified water was added so that the total weight was 1000 g and dissolved at 40 ° C. The solution obtained after melt | dissolution was filtered using the 1 micrometer cartridge filter, and the fig vinegar drink was obtained.

(4) fig vinegar jelly beverage manufacturing steps

After mixing 776 g of purified water and 2.6 g of konnyakuraginane and heating with stirring at 80 ° C. for 25 minutes, 1 g of sorbitol 20 g calcium lactate and 0.1 g of sucralose were sufficiently mixed at 70 ° C. in the resulting solution.

200 g of the fig vinegar beverage obtained in the above step (3) was mixed in the mixed solution at 70 ° C., and then sterilized at 96 ° C. to 100 ° C. for 30 seconds, and then the sterilized liquid was filled at 86 ° C. to 90 ° C. to drink the fig vinegar jelly drink. Was prepared.

<Example 2> Fig vinegar jelly drink preparation

After mixing 676 g of purified water and 2.6 g of konjac garcinan and heating with stirring at 80 ° C. for 25 minutes, 1 g of sorbitol 20 g calcium lactate and 0.1 g of sucralose were sufficiently mixed at 70 ° C. in the resulting solution.

300 g of the fig vinegar beverage obtained in step (5) of Example 1 was mixed at 70 ° C. and then sterilized for 30 seconds at 96 ° C. to 100 ° C., followed by filling the sterilized liquid at 86 ° C. to 90 ° C. Fig vinegar jelly drink was prepared.

Test Example 1 Sensory Test

The sensory test was performed on the fig vinegar jelly drink prepared in Example 1 and Example 2 and the commercially available hive mini jelly drink as a comparative example.

For 17 housewives panel, 140g spout pouch packaged products were provided one by one in Example 1, Example 2 and Comparative Example, and the sensory test was performed on a 7-point scale.

The evaluation items were overall preference, appearance (color) symbol, fragrance (odor) symbol, degree of squeezing and eating well, taste of squeezing and eating, sweetness, sweetness, sourness, and sourness. After the sensory test was completed, the purchase preference was evaluated.

The sensory test results are shown in Table 1, and the purchase preferences are shown in Table 2.

Sensory test results division Example 1 Example 2 Comparative example 90% confidence level 95% confidence level Overall
Likelihood 4.2 4.9 4.1 P <0.10 (FP = 0.02)
Significant difference P <0.05 (FP = 0.02)
Significant difference Appearance (color)
Likelihood 4.2 4.4 4.8 P> 0.10 (FP = 0.017)
No significance P> 0.05 (FP = 0.17)
No significance Incense
Likelihood 4.1 4.7 4.3 P <0.10 (FP = 0.05)
Significant difference P = 0.05 (FP = 0.01)
No significance When you eat it well
Degree 4.3
Common 4.6
Coming out 4.3
Coming out P> 0.10 (FP = 0.70)
No significance P> 0.05 (FP = 0.70)
No significance When you eat it well
Likelihood 4.1 4.3 4.5 P> 0.10 (FP = 0.40)
No significance P <0.05 (FP = 0.40)
No significance sweetness
Degree 4.1
Common 4.5
A little short 4.1
Common P> 0.10 (FP = 0.027)
No significance P> 0.05 (F.P = 0.27) No significant difference Terminal
Likelihood 4.5 4.8 4.1 P <0.10 (FP = 0.06)
Significant difference P> 0.05 (FP = 0.06)
No significance Sour taste
Degree 5.2
A little 4.7
A little 3.2
Lack of acidity P <0.10 (FP = 0.00)
Significant difference P <0.05 (FP = 0.00)
Significant difference Sour taste
Likelihood 3.9 4.7 4 P <0.10 (FP = 0.03)
Significant difference P <0.05 (FP = 0.03)
Significant difference

Purchase preference division Example 1 Example 2 Comparative example 1st place rating (%) 2 people (11%) 12 people (67%) 3 people (17%) Samsa purchase 1 person (6%) Non-purchase 0(%)

As can be seen in Table 1 and Table 2, the fig vinegar jelly drink prepared by the present invention can be seen that it has a functional level or higher than the jelly drink sold in the market, in particular the fig prepared in Example 2 The vinegar jelly drink was found to have superior properties in terms of purchase preference because of its superior functionality compared to the comparative example.

<Example 3> Fig vinegar jelly drink preparation

After mixing 676 g of purified water and 2.6 g of konjac garcinan and heating with stirring at 80 ° C. for 25 minutes, 1 g of sorbitol 20 g calcium lactate, 0.1 g of sucralose, and 1.5 g of fenugreek seed extract were sufficiently mixed at 70 ° C.

300 g of the fig vinegar beverage obtained in step (5) of Example 1 was mixed at 70 ° C. and then sterilized for 30 seconds at 96 ° C. to 100 ° C., followed by filling the sterilized liquid at 86 ° C. to 90 ° C. Fig vinegar jelly drink was prepared.

The fenugreek seed extract is pulverized with fenugreek seeds to a size of 3 ± 0.5mm and then the pulverized fenugreek seeds are added to 10 times the amount of purified water to the weight of the crushed fenugreek seeds and 25% of the volume of the first purified water at 100 ℃ The fenugreek seed extract which was extracted to be filtered and then filtered with a filter paper was used.

<Example 4>

A fig vinegar jelly drink was prepared in the same manner as in Example 3 except that 9 g of fenugreek extract was used.

Example 5

A fig vinegar jelly drink was prepared in the same manner as in Example 3, except that 15 g of fenugreek extract was used.

Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. It will be understood that the present invention can be changed.

Fig vinegar jelly drink prepared by the present invention exhibits the same level of functionality as compared to conventional jelly drink, not only excellent in functionality, but also contains figs and vinegar, so that the functionalities of figs and vinegar can be easily ingested. It is considered that industrial availability is high because it can provide beverages.

Claims (3)

(1) mixing the fig concentrate and the sugar solution and then inoculating to perform alcohol fermentation to obtain a fig alcohol fermentation broth;
(2) adding the fig alcohol fermentation broth obtained in step (1) to an aqueous solvent to adjust the alcohol concentration of the solution to 3 to 6% by volume, inoculating acetic acid bacteria and performing vinegar fermentation to obtain a fig vinegar fermentation broth;
(3) mixing the fig vinegar fermentation broth obtained in step (2) with sugars and acidulants and filtering to obtain a fig vinegar beverage;
(4) A method of producing a fig vinegar jelly drink comprising the step of sterilizing and packaging the fig vinegar beverage obtained in step (3) and sugar alcohol, gelling agent and sweetener. The method of claim 1 wherein the fig concentrate
After chopping the fig to 1-5mm thickness, 1 ~ 3 times the purified water and 0.1 ~ 0.5% by weight of enzyme (Viscozyme) were added to the weight of the chopped fig. Making;
Performing enzyme deactivation for 40 minutes to 50 minutes at 75 ° C. to 85 ° C. after the enzymatic degradation to obtain an enzyme digested fig solution;
Filtration of the enzyme-degradable fig solution and then concentrated under reduced pressure to 45 ~ 55 Brix Fig. A method for producing a fig vinegar jelly drink, characterized in that to obtain a fig concentrate. Fig vinegar jelly drink manufactured by the method of Claim 1 or 2.