KR20170036841A - A method of preparing pear beverage using apple - Google Patents
A method of preparing pear beverage using apple Download PDFInfo
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- KR20170036841A KR20170036841A KR1020150132116A KR20150132116A KR20170036841A KR 20170036841 A KR20170036841 A KR 20170036841A KR 1020150132116 A KR1020150132116 A KR 1020150132116A KR 20150132116 A KR20150132116 A KR 20150132116A KR 20170036841 A KR20170036841 A KR 20170036841A
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- South Korea
- Prior art keywords
- extract
- weight
- apple
- pear
- beverage
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Links
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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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/228—Gelling agent
Abstract
Description
More particularly, the present invention relates to a method for producing a pear beverage, and more particularly, to a method for producing a pear beverage by using a pear pear extract and a pear pear extract, without the addition of any additional sweetener or additive, The present invention relates to a method for producing a pear beverage having excellent taste and flavor, which is superior in taste and flavor compared with a beverage using a pear blend, by using an extract of pear pear.
According to the data released by the National Statistical Office in 2005, the proportion of elderly people aged 65 or older accounted for 9.1% of the total population in 2005, and the average sleep in the year 2020 was 78.1 years And it is estimated that by 2020 it will increase to 13.2% of the total population, so aging is also a serious problem. According to the data released by the National Statistical Office, the GNP per capita in 2004 was 14,162 dollars in 2004. As the living standard of the people improved by 10% every year, the food became gradually westernized and the grains and vegetables And the intake of fat-rich foods such as meat is increasing. In addition, modern people are consuming a large amount of food additives that can be harmful to human body such as food additives, preservatives, coloring agents, perfumes as well as pesticides and chemical fertilizers in daily life due to the foods to be consumed.
Due to changes in social conditions, including changes in dietary habits, excessive stress or lack of exercise, and genetic factors, the pattern of disease has also changed and the number of deaths due to infectious diseases, the leading cause of death in the past, , The number of deaths due to cardiovascular diseases such as metabolic syndrome such as obesity or diabetes, adult diseases, cerebrovascular disease or coronary artery disease is steadily increasing.
In addition, people are increasingly complaining of digestive disorders such as dyspepsia, constipation, and esophagitis due to irregular eating and nutritional imbalance caused by changes in social conditions. Especially in the case of digestive system diseases accompanied by obesity, accumulation of waste in the organ or increase of body fat may cause other diseases including circulatory diseases.
Therefore, it is required to reduce the cholesterol and fat content in organs and blood vessels, and particularly to take foods that can improve the digestive function or help in the rectal action.
The abdomen is a fruit having a moisture content of about 85 to 88%. The abdomen is highly effective for constipation and dressing due to a large amount of dietary fiber. The sugar content is about 10 to 13% and the protein is about 0.3%. In particular, abdominal sorbitol helps relieve constipation in the large intestine, asparaginic acid promotes liver activity to help eliminate toxins, and luteolin is known to be effective in controlling bronchitis, sputum or cough. Therefore, the stomach helps the digestion of the fat to obtain a diet effect, so it is provided as a dessert after ingestion of meat, etc., and patients with chronic respiratory diseases such as bronchial asthma, sputum,
Various studies have been made to commercialize a beverage having such various functions as beverage. For example, beverages have been developed that are consumed together with bellies or triols having similar functions so as to produce beverages by fermenting the fermented fishes, or to enhance the functional digestion function or bronchial-related functions of the fishes.
On the other hand, in the case of boats, the harvest period is from late September to early November, while in Korea, typhoons are concentrated from July to September before the harvest time of the ship. Common droppings are distinguished by mechanical droppings, pests and pests, and physiological droppings. Mechanical droppings, which are mainly caused by typhoons, are worthy of utility in terms of fruit effectiveness, but fruit is damaged, There is a problem that most of them are not economically utilized.
Prevention of fallopian diseases and utilization of fallopian trees in fruit farms are very important in terms of economics. Despite the efforts to prevent fallopianffects, however, research on economic utilization of fallopian tubes is limited, A method for solving such a problem is urgently required.
In connection with the solution of these problems, there is a need to provide a method for using a low-viscosity japonica as a crushed material or an extract, rather than a fruit itself, and a low preference for low sugar content The development of a method for solving the problem is very important from the viewpoint of economic utilization of chrysanthemum. Therefore, it is required to develop a technique for solving the problem of preference of chrysanthemum chrysanthemum extract and improving it to suit the taste of various people.
DISCLOSURE OF THE INVENTION In order to solve the above-mentioned problems, the object of the present invention is to provide a method for manufacturing a pear drink for improving the preference of a drink using a pear and pear extract.
Another object of the present invention is to provide a pear drink produced by the above-described method.
The present invention relates to a method for preparing a pear drink, and more particularly, to a method for manufacturing a pear drink, which comprises using a pear pear extract to utilize a pear pear, The present invention relates to a method for producing a beverage using an extract and an apple.
In addition, the present invention relates to a bean sprout extract prepared by the above method and a beverage using the apple.
The inventors of the present invention have found that it is possible not only to improve living diseases and metabolic diseases by means of excessive consumption of meat and westernized eating habits but also to improve the low preference degree of the Chinese cabbage extract by using natural fruits such as sugar, Among the various fruits, apples showed the most favorable effect of improving the taste and the optimum content was confirmed by using apple. The preference degree of the grape bean paste drink according to the production method of the present invention is improved, and according to the production method of the present invention, when the gelation is further carried out by using the gelling agent, even if no additives such as special sweeteners are added, It is possible to contribute to the improvement of profitability of the harvest farmhouse by manufacturing the pear beverage which can be provided to various consumer groups that need to utilize various functions of the pear by the present invention.
Hereinafter, the present invention will be described in more detail.
The present invention relates to a method for producing a beverage using an apple and an apple.
In the present specification, beverage generally means drinking or drinking to enjoy thirst, and refers to a liquid that can be taken by a person, such as water, mineral water, liquor, fruit drinks, And the like.
In the present specification, the functional beverage refers to a beverage group or a beverage group to which added value is given to function and manifest the function of the beverage by using physical, biochemical, biotechnological techniques or the like, Means a beverage processed and designed so that the body control function regarding prevention and recovery is sufficiently expressed to a living body.
In the present specification, beverage made from beef tallow extract and apple is a beverage made from raw beef, apple juice or apple concentrate as a raw material, and can be used for health with other kinds of fruits or vegetables It is a kind of nutritional drink which is a beverage containing a lot of nutrients.
In the present specification, fruit drop refers to a phenomenon in which all the flowering in fruit trees is not lost or matured but falls during development. The droppings are classified into mechanical droppings caused by typhoons, droppings caused by pests, and physiological droppings. Also, during the physiological fall, the young fruit dropping around 1 month after the fallen fruit is called early fallow, and the fall of the fruit development at the nearly complete harvest time is called late fallow.
As used herein, a gelling agent is a hydrophilic colloid capable of forming a gel and is widely used in the food industry, manufacturing, processing, and cooking, and is used to fix a fluid component, shape, For example, agar, alginic acid, xanthine, gelatin, tamarin gum, carrageenan, and the like are used in order to give a smooth texture or softness in consideration of gelling conditions and the like.
In this specification, extraction refers to an operation of extracting or dissolving only a specific component in a solvent in a solid or liquid mixture using a solvent in a liquid state, A hot water extraction process using water or an alcohol extraction process using alcohol is used, and a hot water extraction process is generally used in the manufacture of beverages. Means a solution primarily extracted for separating a specific substance from a plant by the extraction process, and the food mainly means a raw solution extracted by a hot water extraction process to produce a beverage.
The present invention provides a method for preparing a beverage using an apple and a pear pear extract, A mixing step and a post-treatment step.
Specifically, the beverage preparation method of the present invention using beech tea extract and apple comprises the steps of drying and pulverizing a fallen vessel; Adding 2,000 parts by weight of water to 100 parts by weight of the pulverized powder and powder, and extracting it for 24 hours to prepare an extract of 2 Brix; And a step of preparing an extract by filtration and concentration of the extract, and then drying the extract;
Mixing the apple juice concentrate and water on the basis of the weight of the apple juice extract, 1 part by weight of the perennial extract, 16 parts by weight of the apple concentrate and 400 parts by weight of water to prepare a mixture; And
Treating the mixed solution at 83 to 87 DEG C for 15 minutes to 17 minutes,
And a method for producing a beverage using an apple.
The fallen ship may be a late fall.
In the method for preparing beverages using the above-described pear and pear extract and apple, the above mixing step is carried out by mixing 1 part by weight of the pear and pear extract, 16 parts by weight of the apple concentrate, 1 to 20 parts by weight of the gelling agent and 400 parts by weight of water have.
The gelling agent may be at least one selected from the group consisting of carrageenan, gellan gum and xanthan gum.
In addition, the present invention may relate to a method for manufacturing beverage using a beef and pear extract prepared by the above method and an apple.
The beech extract prepared by the above method and the beverage using apple contain not only a large amount of the active ingredient contained in the abalone but also used a water solvent in the manufacturing process and used the fruit and the apple which have been taken for a long time And since the use of a gelling agent as a food material is used, not only is it safe, but also the preference degree is improved by using a proper amount of apple concentrate and improving the flavor of the taste through the post-treatment step in which the heat treatment is performed after the mixing step , And it is easy to take.
The pear beverage prepared by the method of the present invention and the beverage preparation method using the apple is mainly composed of the bean paste. To improve the preference, the sugar bee or the sweetener such as sugar is not added, It is advantageous in terms of nutrition and excellent taste, and it is effective in not causing any problem due to the addition of additives, so that it can be easily ingested by people of all ages. Therefore, And has an excellent effect in terms of income improvement of the farm household.
The present invention relates to a method for preparing beverage using a Japanese beef cattle extract and an apple, A mixing step and a post-treatment step. The method for preparing a beverage using the above-described pear and pear extract and an apple may further comprise a step of preparing an apple concentrate.
Specifically, the method for preparing a beverage using the low-weight pear extract of the present invention and the apple comprises the steps of washing the sliced pear, slicing, drying and pulverizing the pear; Adding 2,000 parts by weight of water to 100 parts by weight of the pulverized powdered and powdered powder and extracting the mixture for 24 hours to prepare a 2 Brix eggplant and pear extract; And a step of preparing an extract by filtration and concentration of the extract, and then drying the extract; Washing the apples, and then juicing them to prepare juice; And concentrating the juice to a concentration of 72 Brix; Mixing the apple concentrate and water in an amount of 1 part by weight, the apple concentrate 16 parts by weight, and water 400 parts by weight based on the weight of the apple concentrate and water, to prepare a mixture solution; And a post-treatment step in which the mixed solution is heated and agitated at 83 to 87 캜 for 15 minutes to 17 minutes, and a method for manufacturing beverages using apple.
The mixing step may be carried out by mixing 1 part by weight of a green tea extract, 16 parts by weight of an apple concentrate, 4.5 to 5 parts by weight of a gelling agent and 400 parts by weight of water.
The gelling agent preferably comprises at least one member selected from the group consisting of carrageenan, gellan gum and xanthan gum, preferably carrageenan, gellan gum and xanthan gum, more preferably carrageenan, gellan gum and xanthan gum in an amount of 1 : 1: 1.
In addition, the present invention may relate to a method for manufacturing beverage using a beef and pear extract prepared by the above method and an apple.
The present invention relates to a process for producing a rhododendron; Apple concentrate preparation step; And a method for preparing beverages using apples.
In the case of the fruiting body extract or apple concentrate prepared in each step of the present invention, since it is a fruit drink or a juice solution, not only the simple content but also the sugar content of each ingredient are important in the mixing step, The features in the step of preparing the extract or concentrate are also important components of the present invention.
The step of preparing the above-described fruiting body extract comprises the steps of washing a sliced pear, slicing it, and drying and pulverizing it; Adding 2,000 parts by weight of water to 100 parts by weight of the pulverized powder and powder, and extracting the mixture for 24 hours to prepare an eggplant and a pear extract of 1 to 3 Brix; And a step of filtering and concentrating the above-described fruiting body extract and then drying to prepare an extract.
The above-mentioned depletion of the above-mentioned depletion process is a process for removing soil, impurities or contaminants attached to the deck, and it is possible to extract various minerals contained in the outer surface of the deck, The shells are removed or additional procedures are not performed. In addition, in order to minimize the contact between the stomach and the stomach and air, and to prevent the occurrence of the bad taste or odor component due to the oxidized oxide generated by the oxygen, the washing process is to remove soil or impurities And the method of removing the crust can be carried out.
It is important to control the concentration of the extract of the embryo, that is, the sugar content, to 1 to 3 Brix, preferably 2 Brix, before filtration or concentration of the extract before drying to the final extract. . ≪ / RTI > In addition, each drying process is preferably performed by a freeze-drying method that does not apply heat in order to minimize the destruction of nutrients and minimize the change in preference in terms of preference.
In the step of preparing the apple concentrate, the apple is washed and then juice is produced to prepare a juice; And concentrating the juice to a concentration of 60 to 80 Brix, preferably 72 Brix.
In the process of manufacturing the juice, the washing process may be performed by removing soil or impurities by using water, and may not be removed due to the above reasons. The process of preparing the juice may be performed by a usual juicing method, and the process of concentrating the juice may be performed by a conventional concentration method.
In the apple concentrate preparation step, it is important to control the concentration of the apple concentrate, that is, the sugar content to 60 to 80 Brix, preferably 72 Brix. In addition, the juicing process or concentration process can be performed by a conventional method.
The mixing step is carried out by adding 1 part by weight of the above-described fruiting body extract, 16 parts by weight of apple concentrate and 400 parts by weight of water to the above-described fruiting body extract and the above-mentioned apple concentrate and water on the basis of weight, followed by stirring and mixing .
The mixing step is carried out by mixing the dried beef and pear extract adjusted to the specific sugar content and the apple concentrate and the water adjusted to the specific sugar content on the basis of the weight ratio and adding a sweet taste and a cool refreshing sensation It is desirable to adjust the concentration of the apple concentrate to an appropriate level so that the embryo can be harmonized with the embryo.
The post-treatment step may be performed by heating and stirring the mixed solution at 83 to 87 ° C for 15 minutes to 17 minutes.
The post-treatment step may be performed by heating the mixture in a hot water bath. Specifically, the mixed solution may be placed in a hot water bath and heated and stirred at 83 to 87 ° C for 15 minutes to 17 minutes. The above-mentioned post-treatment process is a process for improving the preference degree by satisfactorily mixing the mixed solution to obtain a harmonious taste and aroma by satisfactorily mixing the taste of the apples and the pear, so that the degree of preference is not reduced by the excessive heat contact It is important to adjust to the appropriate temperature and time.
The method for manufacturing a beverage using the above-described bean curd extract and apple may further include a step of removing or sterilizing impurities contained in the beverage.
In addition, the present invention may relate to a method for manufacturing beverage using a beef and pear extract prepared by the above method and an apple.
The beech extract prepared by the above method and the beverage using apple contain not only a large amount of the active ingredient contained in the abalone but also used a water solvent in the manufacturing process and used the fruit and the apple which have been taken for a long time And since the use of a gelling agent as a food material is used, not only is it safe, but also the preference degree is improved by using a proper amount of apple concentrate and improving the flavor of the taste through the post-treatment step in which the heat treatment is performed after the mixing step , And it is easy to take.
The beverage beverage using the above-described bean curd extract and apple can be divided into a whole or a predetermined amount and individually packaged and distributed.
In addition to the effect of the present invention, the beverage and beverage can also contain nutrients, vitamins, electrolytes, flavors, coloring agents, heavy stabilizers, pectic acids and salts thereof, organic acids, protective colloid thickening agents, a pH adjusting agent, a stabilizer, a preservative, a glycerin, an alcohol, and a carbonating agent used in a carbonated beverage. The above components may be added independently or in combination. However, it is preferable that the components are added within the range that does not cause problems such as the generation of secondary problems by the addition of the additives, problems such as high heat due to the addition of sugar and the like, Can be added.
Hereinafter, the structure and effects of the present invention will be described in more detail with reference to specific examples and comparative examples in order to facilitate understanding of the present invention. However, it should be understood that the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.
Example : Confirmation of optimum manufacturing process
In order to manufacture beef and beef, beef and pears were collected from farms in Naju, and other fruits such as strawberry, plum, apple and kiwi were purchased from Jeollanam - do. The juicing and concentration processes were carried out using a conventional juicer and a thickener.
Specifically, first of all, the fruiting body and the pelvic roots were purchased and washed in running water, and the washed fruiting bodies and the pear were sliced with a fruit slicing knife and then lyophilized at -20 ° C. To 1 kg of the powder obtained by pulverizing the dried liquorice obtained by lyophilization, 20 L of water was added, and the mixture was extracted at 70 캜 for 20 hours. The Brix of the extract was measured to be 2 Brix while being extracted. The time was 24 hours in total. The extracted extract was filtered and concentrated, and then lyophilized to prepare an artichoke extract.
Each of the above-mentioned fruit juices was juiced using the juicer, and then concentrated to obtain a concentrate so as to have a sugar content of 72 Brix in order to confirm the same sugar content.
A beverage was prepared from each of the above-prepared extracts and concentrates. First, to 800 ml of water were added 32 g of sugar-adjusted juice and 1 g, 2 g, 5 g, 10 g and 15 g of rhizome extract, respectively, and mixed with stirring to prepare a drink.
Sensory evaluation of flavor, fragrance and overall acceptability of the beverage according to the addition amount of chinese cabbage extract and the amount of juice added were carried out and the results were compared. The sensory test was carried out by a total of 20 inspectors including five sensual men who were trained to be familiar with sensory test for food, and 5 male and female adults who were found to have no problem in taste or smell due to smoking or cold. For each item, a 5-point scale method (5 points: very good, 4 points: good 3 points: moderate, 2 points: normal, 1 point: poor), and averaging the above-mentioned evaluation results to obtain a sensory test result Respectively.
Table 1 shows the results depending on the fruit type in relation to the beverage prepared by adding 2 g of the pear and pear extract to each fruit concentrate.
As shown in the above Table 1, it was confirmed that the fruit of the present invention, which is the most suitable fruit of the Japanese beef cattle extract, is an apple. In particular, it was confirmed that sweetness was similar to that of the sweet taste in terms of taste, while apple was found to be the most harmful in flavor compared to other fruits, and it was confirmed that this evaluation also influenced overall taste . According to the above results, it was confirmed that the apple concentrate was most suitable to be mixed with the powdery powder.
Further, as shown in Table 1, when the apple concentrate was used, further experiments were carried out by adjusting the content of powder and powder to the optimum content of the powder and powder. Table 2 shows the results according to the content of the extracts in relation to the beverage prepared by adding the various components of the apple juice extract to the apple concentrate as the optimum mixed fruit identified in Table 1 above.
As shown in Table 2, the extract content was optimally confirmed to be 2 g. When the above-mentioned extract is more than a certain amount, the taste is less and the aroma is not good. On the other hand, when the extract is 1 g, the taste and flavor are lowered. When 2 g of the extract is added, It was confirmed that it had enemy significance. Therefore, it was confirmed that 16 parts by weight of apple juice and 200 parts by weight of water are optimal in the preparation of beverages, based on 2 g of the extract, i.e., 1 part by weight of the extract.
Further, in the case of mixed beverages prepared on the basis of the results shown in Tables 1 and 2, an experiment on the degree of preference in case of heat treatment for beverage aging and the degree of preference in the case of adding gelling agent was further performed, The production conditions were confirmed. The degree of preference for the heat treatment and the degree of preference according to the addition of the gelling agent are shown in Tables 3 and 4.
In the case of the heat treatment, in order to confirm the effect of the heat treatment on the improvement of the flavor through the aging process of the apple juice concentrate and the pear extract mixture, the heat treatment process applied to the fruit drinks and vegetable drinks developed by the inventor of the present invention The mixture was heated and stirred at 85 캜 for 16 minutes and heated and stirred at 110 캜 for 5 minutes by a hot water bath. The preference of the prepared beverage was confirmed.
As shown in Table 3, when the mixture was treated at 110 ° C for 5 minutes, the mixture was felt in a mixed solution rather than in the mixed solution, and the degree of preference decreased by excessive heat treatment. However, the method of heating and stirring at 85 ° C for 16 minutes, But it was confirmed that the flavor was aged on the side of the incense, and the overall preference was improved, and more favorable preference was confirmed in the untreated case. Therefore, it has been confirmed that it is preferable to perform the heat treatment.
Finally, the degree of preference according to the addition of the gelling agent was confirmed and is shown in Table 4. Among the preferences identified in Table 4 below, there was no significant difference in color and flavor preferences, and the taste and overall preference were mainly determined. The gelling agent was added by mixing 10 g of the gelling agent mixed with carrageenan, gellan gum, and xanthan gum in the same amount as the mixture of the extract and the apple concentrate.
As shown in Table 4, when the gelling agent was added, the taste and flavor and the like were not greatly influenced, but it was confirmed that the taste of the beverage was improved by the gelation of a part of the beverage, It is consistent with the characteristics of fruit drinks, and it has been found desirable to add a gelling agent.
According to the results of the experiment and the questionnaire survey, it was confirmed that apple concentrate was most suitable in the beverage using the herbal extract. 16 parts by weight of apple juice, 5 parts by weight of gelling agent and 200 parts by weight of water And then aging the mixture by heating and stirring at 85 캜 for 16 minutes with a hot water bath to obtain a pear beverage having an excellent taste and an excellent flavor in terms of preference and an improved palatability.
Claims (5)
Washing the apples, and then juicing them to prepare juice; And concentrating the juice to a concentration of 72 Brix;
Mixing the apple concentrate and water in an amount of 1 part by weight, the apple concentrate 16 parts by weight, and water 400 parts by weight based on the weight of the apple concentrate and water, to prepare a mixture solution; And
Treating the mixed solution at 83 to 87 DEG C for 15 minutes to 17 minutes,
And a method for producing beverage using apple.
Wherein the mixing step is carried out by mixing 1 part by weight of a green tea extract, 16 parts by weight of an apple concentrate, 4.5 to 5 parts by weight of a gelling agent and 400 parts by weight of water.
Wherein the gelling agent is carrageenan, gellan gum and xanthan gum.
Wherein the gelling agent is a mixture of carrageenan, gellan gum, and xanthan gum in a weight ratio of 1: 1: 1.
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| KR20040087172A (en) | 2003-04-04 | 2004-10-13 | (주)한국나주배 | A functional beverage of pear and its manufacturing method |
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| KR100663947B1 (en) * | 2005-07-29 | 2007-01-02 | 김주민 | Fruit beverage and manufacturing method thereof |
| KR100685745B1 (en) | 2005-09-02 | 2007-02-22 | 윤병성 | Method for processing a functional sprout beverage and product thereof |
| KR20140114506A (en) * | 2013-03-15 | 2014-09-29 | 전라북도 고창군 | Concentrated functionality drink comprising unripened black raspberry and manufacturing method thereof |
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| KR100339833B1 (en) * | 1999-12-29 | 2002-06-07 | 변종석 | Method of producing healthy beverage |
| KR20040087172A (en) | 2003-04-04 | 2004-10-13 | (주)한국나주배 | A functional beverage of pear and its manufacturing method |
| KR100625610B1 (en) * | 2005-03-28 | 2006-09-20 | 무주군약초영농조합법인 | Chunma beverage of paste type and manufacturing method thereof |
| KR100663947B1 (en) * | 2005-07-29 | 2007-01-02 | 김주민 | Fruit beverage and manufacturing method thereof |
| KR100685745B1 (en) | 2005-09-02 | 2007-02-22 | 윤병성 | Method for processing a functional sprout beverage and product thereof |
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