KR20170124718A - Preparation method of fruits syrup comprising pericarp and pulp - Google Patents

Abstract

The present invention relates to a method for producing fruit syrup containing pericarp and pulp. According to the present invention, when producing lemon syrup or grapefruit syrup by the production method, it is possible to prevent degradation in drinkability which is one of features of fruit syrup due to excessive sweetness, while ensuring adequately adjustable bitterness of lemon syrup or grapefruit syrup prepared by conventional production methods, thereby excellently satisfying preference of consumers.

Description

[0001] The present invention relates to a preparation method of fruit syrup comprising pericarp and pulp,

The present invention relates to a process for the production of fruit cheeses comprising perilla and flesh.

Fruit juice is generally known to be produced using fruits such as citron, plum, and the like. These fruit oranges are extract components obtained by removing the foreign substances of harvested fruits and then aging them on saccharides such as sugar.

Particularly, it is common to produce slices of citron using citron as a shell. And citron belongs to citrus. However, Citrus fruits such as citrus fruits are usually rich in vitamin C, good for skin beauty, and are known to contain a lot of organic acids to prevent fatigue. Thus, efforts to manufacture and drink fruits such as citron with lemon or grapefruit belonging to the genus Citrus have been actively developed recently.

However, in the case of lemon or grapefruit, unlike yuzu, sliced shells are produced as fruit blue, and when they are consumed, there is a problem that the bitter taste is expressed more than yuzhak. It is known that the fruit mentioned above belongs to the genus Citrus but relatively few naringin and limonene are found in citron, and lemon and grapefruit are known to have more bitter taste than citron.

Thus, although it is desirable to manufacture fruit chives more diversely by trying to manufacture fruit juice by controlling the content of naringin or limonene to produce fruit juice even with lemon or grapefruit, such studies are scarce.

Lemons grow relatively well in places where the Himalayas are relatively cool and have no climate change. It is cultivated mostly in Italy, España, USA, California and Australia, and the best quality is cultivated in the Mediterranean coast. These lemons are rich in vitamin C and citric acid. Squeeze lemon oil in the skin and use it as a source of beverages, perfumes and lemonade. The juice is also used as a raw material for beverages, vinegar, and cosmetics, and is also used as a fragrance when making confectionery. I make sugar candy by cutting out the peel, I put sugar in the juice and I make the jelly.

Grapefruit is a fruit of Grapefruit belonging to Citrus. The country of origin is known as Jamaica in the West Indies. It is rich in juice, and its taste is sour, sweet and bitter. Even if you eat only half a day, you can get the necessary vitamin C, and it is good for preventing colds, relieving fatigue or relieving hangovers.

Since lemon and grapefruit have a beneficial effect in various aspects, it is desirable to diversify the use of nourinjin or limonene when the content of nourinjin or limonene is adjusted to alleviate the bitter taste and to satisfy the preference of consumers and drink it as fruit juice.

Japanese Patent Application Laid-Open No. 10-2015-0083586 (Patent Document 1) is disclosed as a prior art document related to the present invention, and Patent Document 1 discloses a fruit chew using fructooligosaccharide and a method for producing the same. , A method of improving the physical properties of food instead of ordinary sugar, and a method of producing fruit blue by adding fructooligosaccharide which is beneficial to health, and a technique relating to fructooligosaccharide fruit blue produced therefrom.

Patent Document 1. Korean Patent Publication No. 10-2015-0083586

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a lemon juice or a grapefruit juice which has a bitter taste appropriately adjusted even when a fruit juice is prepared with a lemon or a grapefruit, It is an object to provide a manufacturing method.

According to an aspect of the present invention, there is provided a method of manufacturing lemon juice or grapefruit juice comprising:

1) obtaining a lemon or grapefruit sachet;

2) after obtaining the above-mentioned scaffold, removing the inner crust, flesh skin and seeds of lemon or grapefruit to obtain a fruit body;

3) mixing the obtained outer skin and the pulp body with a saccharide; And

4) aging the mixture;

.

The lemon juice according to another aspect of the present invention is produced by the above-described manufacturing method.

A grapefruit cage according to another aspect of the present invention is manufactured by the above-described manufacturing method.

A beverage according to another aspect of the present invention is produced using lemon blue or grapefruit blue prepared by the above method.

According to the manufacturing method of the present invention, when lemon blue or grapefruit blue is manufactured, it is prevented that the sweetness to be exhibited as a fruit blue is lowered due to overexpression of sweet taste. In addition, It is possible to appropriately control the bitter taste to be expressed, and it is possible to more satisfactorily satisfy the preference of the consumer.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph showing a gester machine used in the following examples. Fig.
Fig. 2 is a photograph showing grapefruit flesh obtained through Example 2 below. Fig.
Fig. 3 is a photograph showing a grapefruit sachet pulverized product obtained by grinding a grapefruit syrup in Example 2 below. Fig.
4 is a photograph showing a grapefruit crust in Example 2 below.

Therefore, the inventors of the present invention have made intensive efforts to develop a lemon chewing gum or a grapefruit chewing gum which is excellent in the softness of the mouth so that the bitterness of the perilla does not appear excessively, and as a result, Completed.

Specifically, the method of manufacturing lemon blue or grapefruit blue according to the present invention comprises

1) obtaining a lemon or grapefruit sachet;

2) after obtaining the above-mentioned scaffold, removing the inner crust, flesh skin and seeds of lemon or grapefruit to obtain a fruit body;

3) mixing the obtained outer skin and the pulp body with a saccharide; And

4) aging the mixture;

.

When preparing the fruit juice according to the above-described production method, the sweet taste due to sugar is not excessively caught, and the bitterness due to the peel is not revealed, thereby improving the drinking feeling.

That is, when fruit juice is produced with general Citrus genus fruit, the content of naringin and limonene is high, except for citron, so bitter taste is strong. Thus, in the present invention, in case of lemon or grapefruit, only the outer skin of the lemon or grapefruit is used together with the main body of the flesh to produce the fruit juice, which causes the bitterness to be excessively increased Thereby making it possible to provide a fruit or vegetable having an excellent taste of consumers.

Washing of the lemon or grapefruit before the start of the above step 1) may be added to the step of cleanly removing the floating matter present on the outer surface of the fruit to utilize the outer skin as a part of the fruit blue. Although there is no particular limitation to this, it is preferable to wash using a mixture of salt and baking soda mixed with water. Organic cultivation may also be preferable because foreign substances such as pesticide residues do not remain on the scar.

On the other hand, in the present invention, lemon or grapefruit can distinguish the perianth from the scutum and the internal medicine. In the present invention, the surgical blood is a part of the lemon or grapefruit that surrounds the outermost periphery of the lemon or grapefruit. In the present invention, the part of the lemon has a yellow or grapefruit perianth. Also, the internal medicine blood is located in the inside of the sphincter, and usually refers to a portion made of white fiber. In the present invention, it is preferable that the surgeon is 0.5-2.0 mm at the outermost part of the lemon or grapefruit that is separated from the scar and the inner skin. When the sphincter is less than 0.5 mm, it is not preferable because it is difficult to exhibit a specific drinking sensation characteristic of lemon blue or grapefruit cough. When the sphincter exceeds 2.0 mm, the contents of naringin and limonene are increased and the bitter taste is increased. The obtained pulverized pulverized product is preferably pulverized to soften the senses of drinking. The pulverized product is preferably ground by a blender or a pulverizer to obtain the pulverized product.

On the other hand, in step 1), the production of a scaffold is obtained by separating a scaffold of lemon or grapefruit from the scaffold. This is because the content of naringin and limonene is high in the inner crust of lemon or grapefruit, and the bitter taste of lemon blue or grapefruit juice is strongly expressed. Therefore, lemon blue or grapefruit juice is manufactured with only outer skin except the inner skin.

In addition, in step 2), the fruit body may be obtained by removing the peel and seeds of the lemon or grapefruit, and improving the outer and inner cortex of the lemon or grapefruit. Wherein the skin of the pulp means a skin covering the body of the lemon or grapefruit. When the fruit skin is removed by removing the fruit skin and the fruit body is mixed with the outer skin and the saccharide to produce the fruit blue, a softer drinking feeling can be expressed, which is preferable.

On the other hand, the saccharide is not particularly limited, and may preferably be a sugar or an oligosaccharide.

On the other hand, the content ratio of the sucrose and the flesh main body and the saccharide mixed in the step 3) is a wet weight of 1: 0.7-2.5 (Sucrose and flesh body: saccharides) and the water content is 100 parts by weight By weight to 5 to 50 parts by weight. When the content ratio of the saccharides is less than 1: 0.7, the bitter taste becomes excessively high, which is not preferable to the preference of the consumer. When the content ratio of the saccharides exceeds 1: 2.5, the sweetness becomes excessively high, It is not preferable because the sense is lost.

Meanwhile, in the step 4), it is preferable to store the mixture of the outer layer, the flesh main body and the saccharide mixture for 5 to 30 days for aging. When the mixture is stored for less than 5 days, the mixture is not sufficiently aged, Or the bitter taste becomes too strong. When the aging time of the mixture exceeds 30 days, it is preferably aged enough to drink, and it is not deteriorated when the aging time exceeds 30 days.

The lemon juice or the grapefruit juice manufactured by the above-described method can be used as beverages including tea.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

Example

< Example  One: Lemon  Manufacturing>

Lemon was cleanly washed with 10 g of salt and 10 g of baking soda in 1 L of water. Using a gesture machine, the yellow crust of lemon (which is a lemon sphincter, which means a portion of 1 mm removed from the outermost part of the whole lemon) is ground to prepare a crushed lemon sphincter, and its weight is determined. The lemon flesh is removed by removing the seeds and seeds of the lemon that have been removed from the lemon sphincter (white fiber is lemon inner flesh, which means the portion located between the flesh of the lemon sphincter) and then the flesh skin surrounding the body of the lemon flesh Was also removed to obtain only the main body of the lemon flesh separately. The prepared lemon flesh body and the lemon sphincter crushed product were mixed with sugar. At this time, the sugar was mixed in an amount such that the amount of the lemon syrup crushed product and the amount of the lemon flesh main body were doubled. The thus-finished mixture was placed in a sterilized sealed container and stirred for a week to allow the intermediate sugar to melt. Thus, lemon blue was prepared.

< Example  2: Grapefruit  Manufacturing>

The same procedure as in Example 1 was repeated except that lemon was replaced with lemon in the above Example 1, and the amount of sugar was 1: 1 with the amount of the grapefruit crumb pulp and the grapefruit flesh main body. Blue.

Fig. 1 is a photograph of a grapefruit crusher, Fig. 2 is a grapefruit pulp, Fig. 3 is a grapefruit crush pulverized product, and Fig. 4 is a grapefruit crust (grapefruit sphincter).

Comparative Example

Comparative Example  One

Citron was prepared using the same method as in Example 1 except that citron was used instead of lemon.

Comparative Example  2

Lemon blue was prepared using the same method as in Example 1, except that the whole skin was used without separating the scar from the inner skin alone.

Comparative Example  3

Lemon blue was prepared in the same manner as in Example 1 except that the pulp and the pulp were mixed with sugar without removing the pulp.

Comparative Example  4

Lemon blue was prepared using the same method as in Example 1, except that all of the whole skin, the skin of the flesh, and the seeds were removed and mixed with sugar only with the flesh body.

Comparative Example  5

Lemon blue was prepared in the same manner as in Example 1, except that lemon blue was prepared at a sugar content of 1: 0.5.

Comparative Example  6

Lemon blue was prepared in the same manner as in Example 1, except that the content of sugar was changed to 1: 2.8 to prepare lemon blue.

Comparative Example  7

Lemon blue was prepared in the same manner as in Example 1, except that the lemon safflower was peeled off only 0.3 mm from the outermost part of the whole lemon peel.

Comparative Example  8

Lemon blue was prepared using the same method as in Example 1, except that the lemon sphincter was stripped 2.5 mm from the outermost of the whole lemon rind.

Experimental Example

< Experimental Example  One: Naringen  And Limonene  Content measurement>

Experiments were carried out to measure the contents of limonene and limonene with lemon peel and grapefruit peel. At this time, 100 mg of total naringin and limonene were extracted from lemon and grapefruit. The contents of the extracts from the double flesh, the spercussal and the inner skin were measured, and the contents were also measured by the ratio. The results are shown in Table 1 below.

division

lemon grapefruit pulp Surgical Internal medicine skin pulp Surgical Internal medicine skin content
(Mg) ratio
(%) content
(Mg) ratio
(%) content
(Mg) ratio
(%) content
(Mg) ratio
(%) content
(Mg) ratio
(%) content
(Mg) ratio
(%) Naringen 90.2 5.3 2.3 46.2 7.5 48.5 89.7 5.1 2.1 46.0 8.2 48.9 Limonene 89.9 4.8 2.7 44.7 7.4 50.5 91.1 5.7 1.8 44.8 7.1 49.5

As can be seen from the above Table 1, it can be confirmed that a substantial amount of naringin and limonene was contained in the inner crust of lemon and grapefruit. From these results, it was confirmed that the bitter taste of lemon blue or grapefruit blue can be significantly improved by removing the naringin and limonene contained in the inner skin. Therefore, the inventors of the present invention confirmed that, in the case of lemon or grapefruit, when fruit syrup is manufactured using only a syrup excluding the inner syrup, bitterness is less and flavor specific to fruit syrup can be expressed.

< Experimental Example  2: Sensuality  Evaluation>

The fruit of Example 1 and Example 2 and Comparative Example 1 to Comparative Example 8 were prepared and then tested for their sensory properties. The sensory evaluation items were bitterness, sweetness, and overall acceptability. The experiment was conducted on 20 persons, and the tea was made with the fruit chewing tea. Then, the sensory scores were measured by the 5 point scale method Respectively. Table 2 shows the results for the bitter taste of Table 2 (1: not used, 2: slightly bitter, 3: bitter, 4: strong bitter, 4: very bitter) 2: slightly tasteless, 3: normal, 4: delicious, 5: very sweet, 4: sweet, 5: very sweet) Very tasty) is the result of measuring overall consumer preference.

division 1 point 2 points (persons) 3 points (persons) 4 points (persons) 5 points (persons) Average Example 1 17 3 0 0 0 1.15 Example 2 17 2 One 0 0 1.2 Comparative Example 1 12 6 2 0 0 1.5 Comparative Example 2 0 0 One 7 12 4.55 Comparative Example 3 15 3 2 0 0 1.35 Comparative Example 4 19 One 0 0 0 1.05 Comparative Example 5 9 5 3 3 0 2.0 Comparative Example 6 20 0 0 0 0 1.0 Comparative Example 7 15 4 One 0 0 1.3 Comparative Example 8 10 4 3 2 One 1.5

As can be seen from the above Table 2, in Examples 1 and 2, compared to the other comparative examples, except for the case of Comparative Example 4 in which the fruit pulp was prepared with only the pulp body and Comparative Example 6 in which the content of sugar was high, The bitter taste was confirmed to be weak. In particular, it was confirmed that the bitterness was significantly reduced compared to the case of Comparative Example 2 using whole rind. In Comparative Example 8, it was confirmed that the average value of bitterness was reduced to less than 1.5 unless the scutellum exceeded 2.5 mm.

division 1 point 2 points (persons) 3 points (persons) 4 points (persons) 5 points (persons) Average Example 1 18 2 0 0 0 1.1 Example 2 17 3 0 0 0 1.15 Comparative Example 1 0 3 8 6 3 3.45 Comparative Example 2 16 4 0 0 0 1.2 Comparative Example 3 15 4 One 0 0 1.3 Comparative Example 4 0 0 10 6 4 3.7 Comparative Example 5 19 One 0 0 0 1.05 Comparative Example 6 0 0 12 7 3 3.95 Comparative Example 7 13 4 3 0 0 1.5 Comparative Example 8 19 One 0 0 0 1.05

As shown in Table 3, it can be seen that the average values of the sweetness of Examples 1 and 2 are significantly lower than those of Comparative Examples 5 and 8, except for Comparative Example 5 and Comparative Example 8. In particular, Comparative Example 1, Comparative Example 4, and Comparative Example 6 showed stronger sweetness than Comparative Example 1 and Example 2. These results indicate that when fruit syrup is manufactured with a syrup and a flesh body, bitterness is not strong and sweetness is not strongly expressed.

division 1 point 2 points (persons) 3 points (persons) 4 points (persons) 5 points (persons) Average Example 1 0 0 One 5 14 4.65 Example 2 0 0 One 7 12 4.15 Comparative Example 1 0 3 10 3 4 3.4 Comparative Example 2 4 8 7 One 0 2.25 Comparative Example 3 8 7 5 0 0 1.85 Comparative Example 4 4 11 4 0 0 1.9 Comparative Example 5 7 9 3 One 0 1.9 Comparative Example 6 7 7 6 0 0 1.95 Comparative Example 7 4 12 3 One 0 2.05 Comparative Example 8 6 5 8 One 0 2.2

As can be seen from the above Table 4, it was confirmed that Examples 1 and 2 exhibited remarkably excellent results even in terms of overall acceptability. In particular, the results are much better than those of Comparative Example 1, which is the most commonly used fruit juice, and the results of Examples 1 and 2 are slightly higher than those of Comparative Examples 2 to 8 And it was confirmed that it satisfies the preference degree. In particular, the consumer preference is higher than that of Comparative Example 2 prepared with the whole skin and Comparative Example 3 prepared with the fruit skin, so that the cases according to Examples 1 and 2 suitably control the bitter and sweet taste, Of the total population.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. It is natural.

Claims (9)

1) obtaining a lemon or grapefruit sachet;
2) after obtaining the above-mentioned scaffold, removing the inner crust, flesh skin and seeds of lemon or grapefruit to obtain a fruit body;
3) mixing the obtained outer skin and the pulp body with a saccharide; And
4) aging the mixture;
&Lt; / RTI &gt;
The method according to claim 1,
Wherein the surgical blood obtained in step 1) is 0.5-2 mm at the outermost part of the lemon or grapefruit.
The method according to claim 1,
Wherein the saccharide is sugar or oligosaccharide.
The method according to claim 1,
The content ratio of the sucrose and the flesh main body and the saccharide mixed in the step 3) is a wet weight and is mixed at a content ratio of 1: 0.7-2.5 (Sucrose and flesh body: saccharide), and the water content is 5 -50 parts by weight of lemon juice or grapefruit juice.
The method according to claim 1,
Wherein the step 4) comprises storing the mixture for 5 to 30 days and aging the mixture.
A lemon zest prepared by the process according to claim 1.
A grapefruit juice produced by the method according to claim 1.
A beverage produced by using the lemon juice or the grapefruit juice manufactured by the manufacturing method according to claim 1.
10. The method of claim 9,
Wherein the beverage comprises a tea beverage.

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