KR20160055453A - Vegetable beverage compositions and method of manufacturing thereof - Google Patents
Vegetable beverage compositions and method of manufacturing thereof Download PDFInfo
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- KR20160055453A KR20160055453A KR1020140155260A KR20140155260A KR20160055453A KR 20160055453 A KR20160055453 A KR 20160055453A KR 1020140155260 A KR1020140155260 A KR 1020140155260A KR 20140155260 A KR20140155260 A KR 20140155260A KR 20160055453 A KR20160055453 A KR 20160055453A
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- vegetable
- citrus
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- vegetable beverage
- flavor
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 78
- 239000000203 mixture Substances 0.000 title claims abstract description 73
- 235000013361 beverage Nutrition 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title abstract description 13
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 49
- 241000207199 Citrus Species 0.000 claims abstract description 44
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000012141 concentrate Substances 0.000 claims description 11
- 229920001277 pectin Polymers 0.000 claims description 10
- 239000001814 pectin Substances 0.000 claims description 10
- 235000010987 pectin Nutrition 0.000 claims description 10
- 229920002148 Gellan gum Polymers 0.000 claims description 9
- 239000000216 gellan gum Substances 0.000 claims description 8
- 235000010492 gellan gum Nutrition 0.000 claims description 8
- 239000008213 purified water Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 description 34
- 235000019634 flavors Nutrition 0.000 description 34
- 239000003795 chemical substances by application Substances 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Natural products CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 10
- 235000005979 Citrus limon Nutrition 0.000 description 9
- 244000131522 Citrus pyriformis Species 0.000 description 9
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 8
- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000000903 blocking effect Effects 0.000 description 4
- 229940043350 citral Drugs 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 4
- 235000001510 limonene Nutrition 0.000 description 4
- 229940087305 limonene Drugs 0.000 description 4
- 150000001299 aldehydes Chemical class 0.000 description 3
- 125000001931 aliphatic group Chemical group 0.000 description 3
- 235000015190 carrot juice Nutrition 0.000 description 3
- 229930003633 citronellal Natural products 0.000 description 3
- 235000000983 citronellal Nutrition 0.000 description 3
- 230000035597 cooling sensation Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000007968 orange flavor Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 2
- 235000009852 Cucurbita pepo Nutrition 0.000 description 2
- 240000001717 Vaccinium macrocarpon Species 0.000 description 2
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 2
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 235000004634 cranberry Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 230000009545 invasion Effects 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000020382 mixed vegetable juice Nutrition 0.000 description 2
- 235000006286 nutrient intake Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 235000015193 tomato juice Nutrition 0.000 description 2
- 235000015192 vegetable juice Nutrition 0.000 description 2
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 1
- DFGKGUXTPFWHIX-UHFFFAOYSA-N 6-[2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]acetyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)C1=CC2=C(NC(O2)=O)C=C1 DFGKGUXTPFWHIX-UHFFFAOYSA-N 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 235000019501 Lemon oil Nutrition 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
- 238000007914 intraventricular administration Methods 0.000 description 1
- GJRQTCIYDGXPES-UHFFFAOYSA-N iso-butyl acetate Natural products CC(C)COC(C)=O GJRQTCIYDGXPES-UHFFFAOYSA-N 0.000 description 1
- FGKJLKRYENPLQH-UHFFFAOYSA-M isocaproate Chemical compound CC(C)CCC([O-])=O FGKJLKRYENPLQH-UHFFFAOYSA-M 0.000 description 1
- OQAGVSWESNCJJT-UHFFFAOYSA-N isovaleric acid methyl ester Natural products COC(=O)CC(C)C OQAGVSWESNCJJT-UHFFFAOYSA-N 0.000 description 1
- 239000010501 lemon oil Substances 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 125000000396 limonene group Chemical group 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
The present invention relates to a vegetable beverage composition and a method for producing the vegetable beverage composition. More particularly, the present invention relates to a vegetable beverage composition and a method for producing the vegetable beverage composition, Vegetable beverage composition and a process for producing the same.
Due to the changes in eating habits of modern people, energy intake is excessive, but vegetable fiber or mineral intake is insufficient, and the concentration of nutrient intake is serious. The intake of fiber-rich foods, such as vegetables, is known to be helpful in correcting bias in nutrient intake. Therefore, in order to prevent unbalanced intake of nutrients, sufficient intake of vegetable fiber and minerals is essential.
In this context, processing vegetables in liquid form, such as beverages, is very beneficial for facilitating the ingestion of vegetables. However, in many cases, the consumption of vegetable beverages, which are sold in the market, is uncomfortable due to the taste and taste of the vegetable raw material itself.
As an attempt to solve these problems, a method of adding sodium gluconate, which is well known as a high-sweetness sweetener, as an additive has been proposed in order to block the odor of raw vegetables of vegetable juice. It is known that such sweeteners can reduce the foot of vegetables (Patent Document 1).
On the other hand, there is a problem that ingestion of vegetable beverages is difficult due to the fact that the vegetable raw materials themselves are produced by processing vegetables in addition to the foot. This means the smell generated during the heat treatment process, which is an essential process for the mass production of vegetable drinks. When the vegetable or vegetable fruit mixed drink is consumed, the cooling sensation which is an essential element of the beverage is reduced due to the inside of the beverage, and the product quality is deteriorated and the sensory preference is decreased.
Accordingly, development of a method for easily ingesting vegetable beverages by effectively removing the group generated by the processing of vegetable beverages has been demanded. To solve this problem, there is a need to add sweeteners or add additional processing steps But we are still looking for a simple yet effective solution.
In order to solve the above problems, the researchers of the present invention have endeavored to investigate the cause of the intracardiac invasion and the intraventricular invasion. As a result of continuous research, it has been found that the source in the group is dimethyl sulfide, which is a kind of sulfur-containing compound. On the other hand, while searching for a method for eliminating the smell of dimethyl sulfide which is the cause of this group, it has been found that a group of vegetable drinks can be removed by using citrus flavor, which is a common flavor ingredient of citrus fruits.
Accordingly, it is an object of the present invention to provide a vegetable beverage composition containing a citrus flavor and eliminating the group, and a process for producing the same.
According to a first aspect of the present invention, there is provided a vegetable beverage composition comprising a citrus flavor.
On the other hand, the citrus flavoring provides a vegetable beverage composition comprising a citrus flavor including 0.03 wt% to 0.1 wt% of the total composition.
Furthermore, the citrus flavoring provides a vegetable beverage composition comprising a citrus flavoring comprising from 0.05% to 0.06% by weight of the total composition.
According to a second aspect of the present invention, there is provided a method for preparing a vegetable concentrate, comprising: mixing vegetable concentrate, sugar, and citric acid into purified water;
Adding a citrus flavoring;
Wherein the temperature of the heat sterilization treatment step is 117 +/- 2 DEG C and the time is 1 second to 1 minute.
On the other hand, the citrus flavoring comprises 0.03 wt% to 0.1 wt% of the total composition.
Furthermore, the citrus flavoring provides a method of making vegetable beverages comprising 0.05% to 0.06% by weight of the total composition.
On the other hand, there is provided a method for producing a vegetable beverage composition in which a gourd is further added to a vegetable beverage composition.
Wherein the gourd comprises gellan gum, and the gellan black is comprised between 0.01% and 0.05% by weight.
Further, the present invention provides a method for producing a vegetable beverage composition, wherein the gum comprises pectin, and the pectin is contained in an amount of 0.08 wt% to 0.1 wt%.
The present invention relates to a method for manufacturing a vegetable beverage composition by adding a citrus flavoring ingredient, which is a common flavor ingredient of citrus fruits, to relatively easily remove a specific group of vegetable ingredients generated from a necessary heat treatment process in a commercialization process, thereby increasing a cooling sensation and a sensory preference, Thereby providing an effect of improving the ease of drinking.
Hereinafter, a vegetable beverage composition containing a citrus flavor according to the present invention and a method of producing the same will be described in detail.
The vegetable beverage composition of the present invention comprises a citrus flavoring. In the case of producing a vegetable beverage composition, since it is necessary to mass-produce it, it is essentially subjected to a heat treatment. The inventors of the present invention have found that citrus flavoring is effective in removing the intracellular (heated seaweed) that occurs upon heating the vegetable beverage composition. In the case of the vegetable beverage composition of the present invention, it is possible to remove the intramuscular and continuously drink for a long period of time.
Vegetable beverage compositions may include vegetable concentrate, sugar, citric acid, purified water, and citrus flavoring. The vegetable concentrate of the vegetable drink composition may include carrot juice, tomato juice, spinach, cabbage, broccoli, celery, lettuce, or mixed vegetable juice.
The vegetable beverage composition may be supplemented with a juice such as a mangoes-puree concentrate or an orange concentrate if necessary. Meanwhile, a juice containing a citrus flavor such as orange concentrate may be added to the vegetable beverage composition. Even when the juice containing the citrus flavor is added, since the fragrance ingredient is evaporated in the concentration process of the concentrate, the effect of blocking the inside of the group is insufficient. Therefore, even in this case, it is possible to provide a vegetable beverage composition in which the intracellular part of the present invention is removed by adding a citrus flavoring.
Citrus fragrances are common fragrance ingredients of citrus such as oranges, lemons, grapefruits, lime, and citrus fruits and generally refer to components in liquid form. However, it is not necessarily limited to a liquid phase. Citrus fragrance is Limonene (Limonene) (the formula, C 10 H 16), from a sheet nelral (Citronellal, formula C 10 H 18 O), citral (Citral, formula C 10 H 16 O) of the like orange fragrance or lemon fragrance have. Limonene is a colorless liquid rich in essential oils of citrus trees, mainly lemon fragrance. Citronellal is an excipient not present in nature, and citral means a liquid phase aldehyde contained in lemon oil and the like.
An example of a citrus flavor is a mixture of 14% natural flavors, 0.1% aliphatic higher aldehydes (10% in ethanol), 0.1% aliphatic higher alcohols, 58.2% ethanol, 27.6% < / RTI > of commercial orange flavoring (W-9117).
On the other hand, the vegetable beverage composition may additionally contain an apple flavoring as needed. One example of an apple flavor is a mixture of 0.4% ester (isobutyl acetate 2175), 0.60% aliphatic higher aldehydes (trans-2-exanal 2560), 35% purified water and 64% It may be a commercial apple apple (TIF-29596).
The citrus flavoring may preferably comprise from 0.03% to 0.1% by weight of the total composition, more preferably from 0.05% to 0.06% by weight of the total composition.
When the citrus flavor is less than 0.03% by weight in the total composition, the content of citronellal, limonene, citral, and the like is reduced, and the effect of blocking dimethylsulfide is insufficient. In addition, if the citrus flavor exceeds 0.1% by weight of the total composition, it may be distorted into a fruit drink, not a vegetable drink, due to excessive orange flavor. Therefore, by limiting the citrus flavor to a range of 0.03 wt% to 0.1 wt% of the total composition, it is possible to stably and effectively block the group of vegetable drinks.
A method for producing a vegetable beverage composition includes mixing a vegetable concentrate, sugar, and citric acid into purified water;
Adding a citrus flavoring;
Wherein the temperature of the heat sterilization treatment step is 117 +/- 2 DEG C and the time is 1 second to 1 minute; To a vegetable beverage.
The time of the heat sterilization treatment step may be from about 1 second to 1 minute, preferably about 30 seconds. In the case of processing with a time of less than one second, sterilization is difficult to be performed sufficiently, and if heated for one minute or more, there is a fear that the taste of the vegetable beverage loses its original taste and the cooling sensation is lost.
When the citrus flavoring is added, it is preferable to include 0.03 wt% to 0.1 wt% of the total composition, more preferably 0.05 wt% to 0.06 wt% of the total composition.
If the citrus flavor is less than 0.03% by weight of the total composition, the effect of blocking the intestines is insufficient. If the citrus flavor exceeds 0.1% by weight of the total composition, the fruit flavor . Therefore, by limiting the citrus flavor to a range of 0.03 wt% to 0.1 wt% of the total composition, it is possible to stably and effectively block the group of vegetable drinks.
To the vegetable beverage composition, gums may be further added. Since the viscosity of the vegetable beverage is effective for the incense collection, the gums can be further added in the step of mixing the vegetable concentrate, sugar, and citric acid into the purified water or adding the citrus flavor in the vegetable beverage manufacturing method.
The gums may include gellan gum, pectin, and the like. Divalent cations of calcium lactate (C 6 H 10 O 6 Ca 5H 2 O) can form a binding viscosity with gellan gum and have an excellent effect on the incense collecting property.
When gellan gum is used as the gum, gellan gum is preferably contained in an amount of 0.01 to 0.05% by weight in the total composition, more preferably 0.02% by weight in the total composition. In addition, when pectin is used as the gut, the pectin may preferably contain 0.08 wt% to 0.1 wt% of the total composition.
When gellan gum is contained in an amount of less than 0.01% by weight, the incense collection effect is insufficient and the removal within the blood vessel may not be efficiently performed. On the other hand, if it exceeds 0.05% by weight, the vegetable beverage may be thickened and the refreshing sensation may be reduced.
On the other hand, when the content of pectin is less than 0.08% by weight, the effect of collecting the fragrance is insufficient and the removal of the pectin may not be efficiently performed. When the content of pectin is more than 0.1% by weight, have.
The vegetable beverage composition may be sterilized by heat sterilization and then poured into a container, filled and sealed to provide a beverage comprising the vegetable beverage composition after cooling. As the container, a commonly used form such as a molding container, a metal can, a paper container, and a bottle can be used.
Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments of the present invention can be modified and used in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to explain the present invention to a person skilled in the art more clearly.
Example
≪ Preparation of composition >
Vegetable beverage compositions were prepared with the compositions and contents shown in Table 1 below.
Example One
The rest of the mixture was mixed with purified water in an amount of 0.05 wt% of lemon flavor based on 22 wt% of carrot juice, 15 wt% of tomato juice, 2 wt% of mixed vegetable juice, 10 wt% of sugar and 0.2 wt% of citric acid. The composition thus prepared was heated and sterilized at 117 占 2 占 폚 for about 30 seconds.
Example 2
A composition was prepared in the same manner as in Example 1, except that 0.06% by weight of orange flavor was added instead of lemon flavor.
Comparative Example One
The composition was prepared in the same manner as in Example 1, except that 0.08 wt% of cranberry flavoring was added instead of lemon flavor.
Comparative Example 2
The composition was prepared in the same manner as in Example 1, except that 0.07 wt% of grape flavor was added instead of lemon flavor.
Comparative Example 3
The composition was prepared in the same manner as in Example 1, except that 0.07% by weight of pineapple flavor was added instead of lemon flavor.
Vegetable juice
G
Spices
Berry flavor
Apple Spices
<Sensory Evaluation>
For the objective sensory evaluation of the compositions thus prepared, well-trained sensory test agents were compared and evaluated within the group of vegetables.
The average score of 10 students was divided into five levels as follows.
1 point: poor quality (remarkable in the army)
2 points: Quality deterioration (feeling inside feeling)
3 points: Normal (weakness felt in the army)
4 points: Good (fine inside)
5 points: Excellent (little detectable in the army)
The results are shown in Table 2.
From the results shown in the above Table 2, it can be seen that in the case of Examples 1 and 2 in which citrus flavoring, lemon flavor and orange flavor were added, all of the agents did not perceive nearly all the groups. In contrast, in the case of Comparative Examples 1 to 3 in which cranberry flavor, grape flavor, and pineapple flavor were added instead of the citrus flavor, the inside of the group was felt.
From the above results, it can be confirmed that the addition of the citrus flavoring to the vegetable beverage is effective in blocking the inside of the group of vegetable beverages as compared with the case of adding the other flavoring. Therefore, in the case of the vegetable beverage composition according to Examples 1 and 2, it was found that the inside of the group was almost removed, and the ease of drinking was remarkably improved.
The present invention can provide a vegetable beverage composition in which a sensation of coolness and sensory preference is improved by removing a specific group of vegetables originating from a heat treatment process by using a citrus flavor which is a common flavor ingredient of citrus fruits.
Claims (9)
Wherein the citrus flavoring is comprised between 0.03% and 0.1% by weight of the total composition.
Wherein the citrus flavoring is comprised between 0.05% and 0.06% by weight of the total composition.
Adding a citrus flavoring to the vegetable beverage composition;
A step of sterilizing heat treatment of the vegetable beverage composition, wherein the temperature of the step of sterilizing heat treatment is 117 2 캜 and the time is 1 second to 1 minute; ≪ / RTI >
Wherein the citrus flavoring is contained in an amount of 0.03 to 0.1% by weight of the whole composition.
Wherein the citrus flavoring is contained in an amount of 0.05 to 0.06% by weight of the total composition.
≪ / RTI > further comprising the step of adding a gum.
Wherein the gum comprises gellan gum, wherein the gellan gum is comprised between 0.01% and 0.05% by weight of the total composition.
Wherein the gum comprises pectin, and wherein the pectin is comprised between 0.08% and 0.1% by weight of the total composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140155260A KR20160055453A (en) | 2014-11-10 | 2014-11-10 | Vegetable beverage compositions and method of manufacturing thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140155260A KR20160055453A (en) | 2014-11-10 | 2014-11-10 | Vegetable beverage compositions and method of manufacturing thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160055453A true KR20160055453A (en) | 2016-05-18 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140155260A KR20160055453A (en) | 2014-11-10 | 2014-11-10 | Vegetable beverage compositions and method of manufacturing thereof |
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| Country | Link |
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| KR (1) | KR20160055453A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115135170A (en) * | 2020-03-26 | 2022-09-30 | 龟甲万株式会社 | Container composition and method for improving flavor of citrus juice |
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2014
- 2014-11-10 KR KR1020140155260A patent/KR20160055453A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115135170A (en) * | 2020-03-26 | 2022-09-30 | 龟甲万株式会社 | Container composition and method for improving flavor of citrus juice |
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