KR20140017070A - Manufacturing method of clear pumpkin beverage - Google Patents

Abstract

The present invention relates to a manufacturing method of a clear pumpkin beverage and more specifically, to a manufacturing method of a pumpkin beverage which increases preference because precipitation is not generated by removing solids after juice extraction and a color is clear. A manufacturing method of a clear pumpkin beverage of the present invention comprises: a crushing step of crushing a washed pumpkin; a juice extraction step of obtaining pumpkin juice by pressing a crushed pumpkin that has been crushed in the crushing step; a solid-liquid separation step of obtaining clear filtrate after removing solids from the pumpkin juice; a sterilization step of sterilizing the filtrate by heating; and a packing step of packing the sterilized filtrate in a container. [Reference numerals] (AA) Crushing; (BB) Juice extraction; (CC) Solid-liquid separation; (DD) Vibration separation; (EE) Indirect heating; (FF) Homogenizing; (GG) Filtering; (HH) Sterilizing; (II) Packing

Description

Technical Field [0001] The present invention relates to a clear pumpkin beverage,

More particularly, the present invention relates to a method for manufacturing an amber beverage which can remove the solid content after the juice and thereby produce a precipitate, which is clear in color and can increase the degree of preference.

Recently, as the living standard of the people has improved and the social structure has changed, the consumption pattern of food has changed drastically, and the demand for convenience foods and health-oriented processed foods has been rapidly increasing, and the market size of health functional foods such as dietary substitute, It is surging.

Pumpkin, a typical food source familiar to Koreans, is an annual vine plant, rich in carbohydrates, minerals, dietary fiber, starch, sucrose, and glucose, rich in carbohydrates and precursors of protein, fat, vitamin C and vitamin A.

Pumpkin is effective in the treatment of postpartum edema and diuretic effects, but also has excellent effects on diabetes, night blindness, and corneal dryness. It improves the excretion function and prevents constipation. It has excellent effect on bronchial cough and asthma. Are recorded in the old literature.

Pumpkin has a disadvantage in that it has low moisture content and low storage stability due to softening of tissue. However, it can be stored for a long time when extracted and concentrated, and can be used in various forms such as drinks, enzymes, and extracts.

Korean Patent Publication No. 2009-0009530 discloses a method for manufacturing an amber beverage. The prior art discloses a method of making a pumpkin comprising the steps of washing the selected pumpkin thoroughly, removing the peel and seeds removing the seeds, peeling off the seeds, pouring the water and heating the pumpkin pretreated at 80-120 ° C for 20-60 minutes, And a step of washing the selected corn beard with a washing step of washing the selected corn beard with water, washing the washed corn beard with water at 80 to 120 ° C for 10 to 10 minutes, And a heating step for boiling the mixture for 30 minutes to 30 minutes; a mixing step of mixing the pumpkin juice, a mixture liquid and sugar and water to form a blend liquid; and heating the blended mixture at 80 to 120 ° C for 20 to 60 minutes And a packaging step of packaging the heated compounding liquid in accordance with the packaging container.

The pumpkin beverage is mainly made of pumpkin juice made by grinding boiled pumpkin in a grinder at a particle size of about 0.1 to 0.8 mm. In addition to the pumpkin beverage described above, the pumpkin beverage produced by the conventional pressurized water bath method has a color There is a problem that the taste is poor and the taste is poor and the sediment is generated when stored for a long time.

The object of the present invention is to provide a method for manufacturing a clear pumpkin beverage which is capable of enhancing the degree of purity without coloring of sediments even after storage for a long period of time by removing the solid content after the juice. have.

In order to accomplish the above object, the present invention provides a clear amber beverage manufacturing method comprising: a crushing step of crushing a washed pumpkin; Crushing the crushed pumpkin in the crushing step to obtain an amber juice; A solid-liquid separation step of removing solid matter from the pumpkin juice and obtaining a clear filtrate; A sterilizing step of sterilizing the filtrate by heating; And packaging the sterilized filtrate in a container.

Wherein the solid-liquid separation step comprises the steps of: a) filtering the solid content from the pumpkin juice obtained in the juicing step using a vibrating body to obtain a separation liquid; b) indirect heating step of indirectly heating and cooling the separation liquid And c) filtering the separated liquid cooled in the indirect heating step to remove residual solid content and to obtain the filtrate.

The sterilization step comprises sterilizing the filtrate with an amber fermentation broth, sterilizing the filtrate by adding an amber fermentation broth, and subjecting the amber fermentation broth to ultra-high pressure treatment at a pressure of 800 to 1000 MPa for 25 minutes at 25 ° C for 20 to 40 days Characterized in that it is a supernatant obtained by fermentation and centrifugation.

As described above, according to the present invention, it is possible to provide an amber beverage which is free of solid content after juice and has a clear color and improved taste, thereby improving the overall preference.

In addition, the amber beverage of the present invention does not generate precipitates even when stored for a long period of time.

1 is a block diagram schematically illustrating a method of manufacturing a clear pumpkin beverage according to an embodiment of the present invention.

Hereinafter, a method of manufacturing a clear pumpkin beverage according to a preferred embodiment of the present invention will be described.

The present invention includes, for example, a disruption step, a juice step, a solid-liquid separation step, a sterilization step, and a packaging step. Each step will be explained in detail.

1. Shredding step

First, the prepared pumpkin is washed. You can prepare an old pumpkin or pumpkin with pumpkin. The cleaning process is to remove soil or foreign matter from the outside of the pumpkin. The pumpkin is washed two to three times with clean water. As another example of the cleaning, high-pressure air is sprayed on the surface of the pumpkin to remove foreign matter adhering to the surface of the pumpkin by the pressure of the air, and water can be sprayed on the pumpkin to be cleaned.

In addition, secondary cleaning with ozone water can be performed for sterilization cleaning after cleaning to remove foreign matter with water. Ozone water means water in which ozone (O ₃ ) is dissolved by a method such as electric discharge, plasma, chemical decomposition, and oxygen decomposition using ultraviolet rays. For example, ozone water having a dissolved ozone concentration of 1 ppm in water is used. It is known that ozonated water can oxidize and decompose various odor materials including ammonia (NH ₃ ), hydrogen sulfide (H ₂ S), methane (CH ₄ ) and the like and sterilize bacteria and viruses with powerful sterilizing power. Therefore, by cleaning the pumpkin with ozone water, it is possible to remove pesticides and various organic compounds which are harmful to various bacteria and human bodies existing on the scar on the surface of the amber. Also, pumpkins washed with ozonated water can keep freshness longer.

After the pumpkin is washed, a crushing step is carried out to finely crush the pumpkin. It is preferable that the pumpkin is put into a pulverizer and pulverized to a size of 5 mm or less. If the pumpkin is crushed to a large extent, the juice is not easy in the juice step to be described later. Only the pulp separated from the bark, seeds and genus of pumpkin can be selectively used, but the whole pumpkin including shell, seed and genus is crushed. This has the advantage of shortening the process time and utilizing the nutrients contained in the shell and seeds.

2. Juice stage

After crushing the pumpkin finely, the crushed pumpkin is squeezed to obtain the pumpkin juice. The crushed pumpkin is put into a usual juice extractor and compressed to obtain the pumpkin juice. In addition to the compression method, it is of course possible to grind pumpkin juice using a blender. The pumpkin juice obtained by the heat-applied compression method is fragrant and has little nutrient destruction.

The pumpkin juice obtained by compression is in the form of a slurry in which a solid such as a residue is mixed into the liquid. As described above, the pumpkin juice containing the solid content is opaque and turbid, and thus, the taste of the pumpkin is lowered when it is used as a drink. Therefore, the present invention removes the solid content contained in the pumpkin juice to prepare a beverage.

3. Solid-liquid separation step

The solid content is removed from the pumpkin juice obtained in the above-mentioned juicing step and a clear filtrate is obtained.

The solid-liquid separation step may be, for example, a vibration separation step, an indirect heating step, and a filtration step.

The vibration isolation step is a process for firstly filtering solid matter from the pumpkin juice using a vibrating screen. Pumpkin juice is poured into a 100-150 mesh sieve capable of vibrating up and down or right and left to filter out the solids, and the separated liquid passing through the sieve is recovered. It is possible to effectively separate the solids and the separation liquid by the vibration separation.

Next, the separated liquid obtained in the vibration separation step is indirectly heated and then cooled. Heating by the indirect heating method keeps the temperature of the separation liquid at a constant level to prevent burning, thereby preventing bitter taste. Therefore, it is possible to maintain the original taste and aroma of the amber and the fragrance can be maintained even after opening the package. On the other hand, the direct heating method has a problem that the taste and flavor inherent to the pumpkin is deteriorated due to the taste of the liquid separated from the liquid and the color changes to black.

As a indirect heating method, a conventional bathing method can be applied. In addition, the separation liquid can be indirectly heated by feeding the separation liquid into the inner pot using a double pot, and supplying steam between the inner pot and the outer pot. The cooling liquid can be cooled by injecting cooling water instead of steam during cooling.

During indirect heating, the separated liquid is gradually heated from 75 ° C and indirectly heated at 96 to 98 ° C for 60 to 80 minutes. Floats floating during heating are removed. After heating, cool to 25 캜.

Next, the separated liquid cooled in the indirect heating step is filtered to remove remaining solid matter remaining in the separated liquid. The residual solid content contained in the filtrate can be removed by using a filter paper, a filter cloth, a sieve or the like. The filtrate from which residual solid matter has been removed through the filtration step has a clear characteristic of a light yellow color.

4. Sterilization step

The filtrate is sterilized through the sterilization step. Various methods can be applied by the sterilization method, but they are preferably sterilized by heating. In one example, it is sterilized by heating at 80 to 100 DEG C for 4 to 10 minutes.

5. Packing step

The sterilized filtrate can be injected into a container and packaged to produce a clear amber beverage of the present invention. As packaging containers, cans, PET, glass bottles, pouches and the like can be used. When the filtrate is injected into the vessel, the filtrate preferably has a temperature of about 60 to 80 ° C. If the filtrate is packed at a temperature of 60 to 80 ° C, infiltration of bacteria that may occur during the packaging process can be prevented.

In another embodiment of the present invention, the sterilization step described above can be sterilized by adding an amber fermentation broth to the filtrate.

The pumpkin fermentation broth is obtained by fermenting the solid fraction filtered in the vibration separation step described above. This is to recycle solid materials which are difficult to use as a beverage and at the same time to obtain useful ingredients due to fermentation.

It is preferable to treat the solid component at an ultra-high pressure by a pretreatment process before fermenting the solid component. By this ultra high pressure treatment, the structure of the polysaccharide contained in the solid content can be easily decomposed, and the yield of the useful physiologically active substance by the microorganism in the fermentation process can be increased. Further, the solid material as the raw material can be subjected to the sterilization treatment through the ultra-high pressure treatment, so that the harmful bacteria can be prevented from being mixed in advance.

The ultra high pressure processor has a vacuum chamber capable of accommodating an object to be subjected to high pressure treatment. The solid part is put into the vacuum chamber of the ultra high pressure processor. At this time, the solid content can be packed in a vacuum pack. The solid content is injected into the vacuum chamber and then the vacuum chamber is sealed. Then, a compression medium is supplied to the vacuum chamber and a pressure of 800 to 1000 MPa is applied for 25 minutes to perform ultrahigh pressure treatment. When the pressure is less than 800 MPa in the ultra-high pressure treatment, the efficiency of ultrahigh pressure treatment such as the sterilization effect is decreased. When the pressure exceeds 1000 MPa, the efficiency of the ultra high pressure treatment is not significantly increased compared with the consumption of power due to the increase in pressure. Preferably within the category. If the time is shorter than the above-mentioned time, a sufficient effect of ultrahigh-pressure treatment can not be obtained. If the time is exceeded, there is almost no synergistic effect.

After the ultra high pressure treatment, the solid content is put into a fermentation vessel and fermented at 25 ° C for 20 to 40 days. 40 to 60 parts by weight of purified water and 0.01 to 0.05 part by weight of a fermentation strain are inoculated with respect to 100 parts by weight of solid content at the time of fermentation. Zymogen is mainly used in the microorganism Aspergillus (Aspergillus). For example, Aspergillus niger can be used. By extracting useful components from pumpkin solids without heating through the fermentation process, it is possible to prevent breakage of the components and to convert them into biosynthesized metabolites by fermentation, thereby increasing usefulness. In addition, the polysaccharide can be hydrolyzed by enzymes generated in the fermentation process to increase the absorption rate in the body. When the fermentation is completed, the mixture is finely ground and centrifuged at 6000 rpm for 20 minutes using a centrifuge to obtain a clear supernatant. The pumpkin fermentation broth having the clear supernatant is added to the above-mentioned filtrate to sterilize it, and then packed to prepare pumpkin beverage. The pumpkin fermentation broth can be mixed with 20 to 60 parts by weight per 100 parts by weight of the filtrate.

Hereinafter, the present invention will be described by way of examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following experimental examples.

(Example)

The pumpkin juice was obtained by crushing pumpkin juice with a juicer (Daerin machine, Ltd.), and then filtered out of the pumpkin juice using a vibration separator (Daerin machine, manufactured by DaeLin Machine Co., Ltd.) equipped with a 120 mesh vibrator. The separated liquid from which the solid content has been removed is placed in an indirect heating apparatus (DAELIN MACHINERY CO., LTD.) And heated by heating from 75 ° C at a temperature of 96 to 98 ° C for 60 to 80 minutes. Lt; / RTI > After cooling, the mixture was filtered to remove residual solids, thereby obtaining a clear pale yellow filtrate. The filtrate was sterilized by heating at 90 ° C for 7 minutes, and then packed at a temperature of 70 ° C for packaging.

(Comparative Example)

The pumpkin was cooked in a conventional pressurized hot water system, crushed, and pressed to produce pumpkin juice.

<Sensory Test>

The amber juice prepared by the method of the above example and the pumpkin juice prepared by the method of the comparative example were subjected to a sensory test. As a panel, a total of 40 inspectors from 10 to 50 males and females were selected to evaluate the appearance, flavor, taste, and overall preference by 9 point scale method. The sensory test results are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 8.73 8.05 8.50 8.42 Comparative Example 4.17 6.49 5.86 5.45

From the results of Table 1, it can be seen that the embodiment has the largest difference in appearance from the comparative example. This is a clear yellow and clear color in the case of the example, whereas the comparison results in a dark brown color due to the incorporation of the solid content.

There was also a large difference in flavor and taste compared with the examples. From these results, it was confirmed that the amber beverage of the present invention was able to improve the overall preference of the amber beverage of the present invention by removing the solid content, purifying the color and improving the taste, and it is expected that no sediment will be generated even when stored for a long period of time.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (3)

A crushing step of crushing the washed pumpkin;
Crushing the crushed pumpkin in the crushing step to obtain an amber juice;
A solid-liquid separation step of removing solid matter from the pumpkin juice and obtaining a clear filtrate;
A sterilizing step of sterilizing the filtrate by heating;
The packaging step of packing the sterilized filtrate in a container; method of producing a clear amber beverage. According to claim 1, wherein the solid-liquid separation step is a) vibrating separation step to obtain a separation solution by filtering solids from the pumpkin juice obtained in the juice extraction step using a vibrating body, and b) indirect heating the separation solution And an indirect heating step of cooling, and c) filtering the separated liquid cooled in the indirect heating step to remove residual solids and to obtain the filtrate. According to claim 2, wherein the sterilization step is sterilized by adding the pumpkin fermentation broth to the filtrate,
Wherein the pumpkin fermentation broth is a supernatant liquid obtained by subjecting the solid fraction filtered in the vibration separation step to ultra-high pressure treatment at a pressure of 800 to 1000 MPa for 25 minutes, followed by fermentation at 25 DEG C for 20 to 40 days and then centrifugal separation. &Lt; / RTI &gt;

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