KR20180037606A - A method for manufacturing apple juice - Google Patents

Abstract

Disclosed is a method for producing an apple extract, comprising the following steps: selecting apples; washing the selected apples; separating peel and seeds from the washed apple to obtain flesh; crushing and pressing the flesh to obtain a first extract; washing the separated peel again, and then crushing and pressing the same to obtain a second extract; low-temperature sterilizing the first extract at a first temperature for a first time; low-temperature sterilizing the second extract at a second temperature higher than the first temperature for a second time longer than the first time; and mixing the first extract and the second extract.

Description

TECHNICAL FIELD The present invention relates to a method for producing apple juice,

The present invention relates to a method for producing apple juice, and more particularly, to a method for producing hygienic apple juice while preserving the nutrients of the apple as much as possible.

As consumers' interest in health has increased, the demand for fruit juice that is raw juice instead of the fruit juice containing the additive is increasing. In particular, apple juice has a good taste and flavor, and it is popular because consumers solve difficulties in eating apples in the morning.

When apples are heated to high temperature in order to extract apple juice, nutrients such as vitamins are destroyed. After the apple is crushed and juiced, pasteurization is widely used. Pasteurization is a method used to sterilize liquids that contain substances (such as vitamins) that cause changes or break down at high temperatures.

Published Patent Publication No. 10-1230099, Announcement 2013.02.05

A problem to be solved by the present invention is to provide a method for producing apple juice, and more specifically, to provide a method for producing hygienic apple juice while preserving the nutrients of apple as much as possible.

The problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems which are not mentioned can be clearly understood by those skilled in the art from the following description.

According to one aspect of the present invention, there is provided a method for preparing apple juice comprising the steps of selecting an apple, washing the selected apple, separating the skin and seeds of the washed apple to obtain a flesh, Crushing and pressing the pulp to obtain a first juice solution; washing the separated peel again to obtain a second juice solution by crushing and squeezing the same; and mixing the first juice solution at a first temperature Sterilizing the second juice at a second temperature higher than the first temperature for a second time longer than the first time, and sterilizing the first juice and the second juice And mixing to produce apple juice.

The step of separating the shell may include separating the shell into a thickness of 1 mm or more and 5 mm or less.

In addition, the step of acquiring the second juice may include washing and disinfecting the separated shell using ozone water, sterilizing the separated shell by irradiating ultraviolet rays, and crushing and pressing the separated shell And obtaining the second juice solution.

The step of sorting the apples comprises the steps of selecting only apples having a predetermined reference size or larger by passing apples through holes formed with a predetermined reference size, and selecting only apples having a sugar content of a predetermined standard sugar content or more .

The step of selecting the apple further comprises the steps of removing moisture from the surface of the apple, contacting electrodes of different polarities to the first point of the apple from which the water has been removed and the second point different from the first point, Measuring the magnitude of the current flowing through the third point of the apple from which the water has been removed by using the measured current value, and if the magnitude of the current is less than or equal to a predetermined first reference value, , Determining that there is damage to the surface of the apple with the water removed therefrom, and selecting only the apple with no damage on the surface.

In addition, the step of producing the apple juice may further include a step of obtaining the second juice solution, freezing and drying the remaining peel residue, and mixing the resulting juice with the resulting apple juice.

In addition, the step of producing the apple juice may further include mixing apple vinegar with the resulting apple juice to prevent browning of the resulting apple juice.

The mixing of the apple vinegar may further comprise mixing yeast with a part of the apple juice, fermenting a part of the apple juice mixed with the yeast to produce apple vinegar, And mixing the resulting apple juice with the resulting apple vinegar.

The pouch may further include a sawtooth-shaped protrusion formed on an upper end of the pouch and a dashed line extending from the protrusion to a side of the pouch, And a guide unit configured to be easily torn by the pouch.

In addition, the step of packaging the generated apple juice in the pouch may further include forming the guide portion by applying heat in a dashed line from the protrusion to the side of the pouch and pressing the same.

Other specific details of the invention are included in the detailed description and drawings.

According to the disclosed embodiment, it is possible to more effectively remove residual agricultural chemicals or foreign substances remaining in the apple peel, and to minimize the nutrient destruction of the apple in the process of producing apple juice. Therefore, while the nutrients such as dietary fiber and vitamins are abundantly contained, a cleaner apple juice can be produced.

According to the disclosed embodiments, the efficiency of apple juice production can be increased by automating the washing, sorting and juice pretreatment processes of apples.

The effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned can be clearly understood by those skilled in the art from the following description.

FIG. 1 is a flow chart showing a method for producing apple juice according to an embodiment.
2 is a view showing a pouch for packing apple juice according to one embodiment.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and the manner of achieving them, will be apparent from and elucidated with reference to the embodiments described hereinafter in conjunction with the accompanying drawings. It should be understood, however, that the invention is not limited to the disclosed embodiments, but may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, Is provided to fully convey the scope of the present invention to a technician, and the present invention is only defined by the scope of the claims.

The terminology used herein is for the purpose of illustrating embodiments and is not intended to be limiting of the present invention. In the present specification, the singular form includes plural forms unless otherwise specified in the specification. The terms " comprises "and / or" comprising "used in the specification do not exclude the presence or addition of one or more other elements in addition to the stated element. Like reference numerals refer to like elements throughout the specification and "and / or" include each and every combination of one or more of the elements mentioned. Although "first "," second "and the like are used to describe various components, it is needless to say that these components are not limited by these terms. These terms are used only to distinguish one component from another. Therefore, it goes without saying that the first component mentioned below may be the second component within the technical scope of the present invention.

Unless defined otherwise, all terms (including technical and scientific terms) used herein may be used in a sense that is commonly understood by one of ordinary skill in the art to which this invention belongs. In addition, commonly used predefined terms are not ideally or excessively interpreted unless explicitly defined otherwise.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a method for producing apple juice according to an embodiment.

The method shown in Fig. 1 is a time-series representation of a series of processes for producing apple juice. In one embodiment, the method shown in Fig. 1 can be performed by an apple juice manufacturing apparatus. For convenience of explanation, each step of the method shown in FIG. 1 is described as being performed by an apple juice manufacturing apparatus. However, the subject performing each method shown in Fig. 1 is not limited to this.

In one embodiment, the method of making apple juice disclosed herein may utilize only low-pesticide apples. For example, it is possible to produce apple juice using only low-pesticide apples certified by the National Agricultural Products Quality Management Authority in accordance with Article 17 of the Eco-Friendly Agriculture Promotion Act.

In step S110, the apple juice production apparatus selects apples. In one embodiment, the apple juice manufacturing apparatus can sort apples according to the size of the apples, the sugar content, and the damage of the apple surface.

In one embodiment, the apple juice manufacturing apparatus can automatically select only apples having a predetermined reference size or more. For example, the apple juice production apparatus can allow only apples having a predetermined reference size or more to be selected by allowing an apple to pass through a hole formed with a predetermined standard size diameter. The predetermined reference size may be set to a value between 5 cm and 10 cm. For example, the predetermined reference size may be 7 cm.

In one embodiment, the apple juice production apparatus can automatically select only apples equal to or greater than a predetermined reference value. For example, the apple juice production apparatus can use only a sugar content meter to select only apples whose sugar content is equal to or higher than a predetermined standard sugar content. The predetermined reference brix value may be set to a value between 14brix and 16brix. For example, the predetermined reference value may be 15brix.

In one embodiment, the apple juice production apparatus can automatically screen apples without surface damage. The apple juice production apparatus removes water from the surface of the apple and allows currents to flow by contacting electrodes of different polarities to the first point and the second point different from the first point of the apple from which the water has been removed. The apple juice manufacturing apparatus can measure the magnitude of the current flowing at the third point of the apple in which moisture is removed by using an ammeter.

If an apple has surface damage, there is a lot of water in the damaged part, so the resistance is low and most of the current flows to the damaged part. Thus, apples with surface damage can have lower currents at the third point than apples that do not have surface damage. Therefore, when the magnitude of the current measured at the third point is equal to or less than the predetermined first reference value, it can be judged that the surface of the apple is damaged.

In one embodiment, the third point of the apple surface may have been damaged. In this case, since most current flows to the damaged portion, a high current can flow at the third point. Therefore, even when the magnitude of the current measured at the third point exceeds a predetermined second reference value, it can be determined that the surface of the apple is damaged.

Accordingly, when the magnitude of the current measured at the third point of the apple is equal to or greater than the predetermined first reference value and equal to or less than the second reference value, it can be determined that the apple has no damage to the surface.

The apple juice manufacturing apparatus can select only apples that have no damage on the surface by excluding apples that are judged to be damaged on the surface.

In step S120, the apple juice production apparatus cleans the selected apple. The method of washing the apples is not limited. For example, an apple juice manufacturing apparatus can wash an apple using an ultrasonic cleaning apparatus.

As another example, the apple juice manufacturing apparatus can wash apples using water mixed with vinegar or baking soda. The apple juice manufacturing apparatus can wash apples using ozonated water. In addition, the apple juice production apparatus may sterilize apples by irradiating ultraviolet rays.

In step S130, the apple juice production apparatus separates the skin and seeds of the washed apple to obtain flesh.

Because apple seeds can have a minor toxicity, it is possible to produce a healthier apple juice by removing the isolated seeds. Also, by removing the seeds, the taste and texture of the apple juice can be made even more neat.

In one embodiment, the apple juice making apparatus can remove the nipple portion of the apple. There are many residual pesticides or foreign substances in the apical part of the apple, and washing is also difficult, so it can be removed for hygiene. For example, the apple juice manufacturing apparatus can cut the apical portion of the apple into a conical shape.

In the apple juice manufacturing apparatus, the apex portion of the apple can be cut into a conical shape so that the angle between the vertical line segment from the vertex to the bottom of the cone and the bus bar of the cone is 30 to 60 degrees. For example, the apple juice manufacturing apparatus cuts the apex portion of the apple into a conical shape so that the angle between the vertical line segment from the vertex of the cone to the bottom and the busbar of the cone is 45 degrees, Can be removed.

Apples are rich in nutrients, such as dietary fiber and vitamins. Therefore, when eating apples, it is better to eat the peel of apple. Likewise, when making apple juice, it is good to put together the bark of apple.

However, there may be residual pesticides in the apple bark, and there may be various foreign matter even if it is cultivated by organic. With conventional washing methods, it is difficult to completely remove foreign matters remaining in the apple skin.

The apples can be immersed in water for a long time and washed several times to remove more debris. However, in this case, the process can be very slow. Therefore, after separating the skin of the apple and separating the pulp, the pulp having a lot of weight is firstly squeezed and sterilized, and the relatively small amount of the shell is collected separately and further washed and sterilized, and the paste is sterilized for a long time Apple juice can be produced.

For example, when apple peel and pulp are separated and juiced, the amount of apple juice that can be juiced from the peel may be less than 10% of the amount of juice that can be juiced from the pulp. In this case, the apple juice juice extracted from the apple peel is sterilized for a long time using only a part of the sterilization facility, and most of the apple juice juice extracted from the flesh is rapidly sterilized by using most of the sterilization facilities, It can produce hygienic apple juice.

Hereinafter, steps S140 to S180 will be described in detail.

In step S140, the apple juice production apparatus grasps and presses the separated pulp to obtain a first juice solution.

In step S150, the apple juice production apparatus pasteurizes the first juice at the first temperature for the first time. The first juice was obtained by crushing and squeezing only the flesh separated from the skin, so that sanitization can be secured even with relatively small sterilization. Thus, by plowing the first juice for a relatively short first time at a relatively low first temperature, the nutrient breakdown can be minimized while securing hygiene.

In one embodiment, the first temperature may be set between 60 degrees and 80 degrees. For example, the first temperature may be 65 degrees.

In one embodiment, the first time may be from 1 hour to 2 hours.

The specific values of the first temperature and the first time described in step S150 are presented for illustrative purposes, but are not limited thereto.

In step S160, the apple juice production apparatus cleans the separated shells in step S130, and then crushes and squeezes the obtained shells to obtain a second juice solution.

In one embodiment, the apple peel can be separated into a thickness of 1 mm or more and 5 mm or less. If the apple peel is too thick, the pulp may be undesirably damaged. On the other hand, if the apple peel is too thin, foreign substances in the apple peel may penetrate the fruit slightly, which may make it difficult to obtain hygiene. In addition, apple peels may lack moisture compared to flesh. Therefore, when the apple peel is too thin, it may be difficult to juice the apple juice from the apple peel. When the apple peel is separated into a thickness of 1 mm or more and 5 mm or less, the apple juice produced from the fruit contained in the separated apple peel can help extract nutrients such as fibrin and vitamins contained in the apple peel.

In one embodiment, the apple peel may be cut slightly thicker to make the juice easier. For example, the apple skin can be separated into a thickness of 2 mm or more and 5 mm or less.

In one embodiment, the apple juice production apparatus can wash and sterilize the separated shell using ozonated water. In another embodiment, the apple juice preparation apparatus can wash the separated shell again using water mixed with vinegar or baking soda.

In addition, the apple juice manufacturing apparatus can sterilize the separated shell by irradiating the separated shell with ultraviolet rays.

In step S170, the apple juice production apparatus can sterilize the second juice solution at a second temperature higher than the first temperature for a second time longer than the first time.

Since the second juice is the juice of the apple, the paste can be easily sterilized for a relatively long period of time at a relatively high temperature as compared with the first juice obtained by juicing the juice.

In one embodiment, the second temperature may be set between 70 degrees and 90 degrees. For example, the second temperature may be 85 degrees.

In one embodiment, the second time may be from 2 hours to 4 hours.

The specific values of the second temperature and the second time described in step S170 are presented for illustrative purposes, but are not limited thereto.

In step S180, the apple juice production apparatus mixes the first juice solution and the second juice solution to produce apple juice.

In one embodiment, the apple juice preparation apparatus may obtain the second juice solution in step S160 and mix the remaining juice with the apple juice so as to completely contain the fiber contained in the apple peel into the apple juice. When the remaining peel is mixed with the apple juice as it is, the apple juice may become cloudy and difficult to drink. Therefore, the apple juice production apparatus can obtain the second juice solution, and the remaining peel residue can be freeze-dried, pulverized and mixed with the apple juice.

In one embodiment, the apple juice manufacturing apparatus can mix apple vinegar in at least one of the apple juices produced by mixing the first juice solution, the second juice solution, the first juice solution and the second juice solution to prevent browning of the apple juice have.

In one embodiment, the apple vinegar may be mixed in an amount of 1 part by weight or less per 100 parts by weight of apple juice, but the amount thereof is not limited.

In one embodiment, the apple juice production device can mix yeast with a portion of the resulting apple juice. For example, in the apple juice production apparatus, after 1% of the produced apple juice is separated, 1 part by weight of yeast can be mixed per 1000 parts by weight of the separated apple juice.

In another embodiment, the apple juice production apparatus can mix raw rice wine with a part of the produced apple juice.

The apple juice manufacturing apparatus can produce apple vinegar by fermenting apple juice mixed with yeast or raw makgeolli. For example, the apple juice production apparatus can produce apple vinegar by fermenting apple juice mixed with yeast or raw makgeolol for 1 month to 2 months. In one embodiment, the apple juice production apparatus can remove the alcohol component by boiling the resulting apple vinegar.

The apple juice manufacturing apparatus can prevent browning of apple juice by mixing the produced apple vinegar with apple juice.

In one embodiment, the apple juice preparation device can package the resulting apple juice. For example, in the apple juice manufacturing apparatus, the produced apple juice can be packed using a roll pouch.

2 is a view showing a pouch for packing apple juice according to one embodiment.

Referring to Figure 2, an example of a pouch 200 for packaging apple juice is shown. In one embodiment, the pouch 200 may be configured in the form of a roll pouch in which one or more pouches are interconnected.

At least one protrusion 220 for easily tearing the pouch 200 may be formed at the upper end 210 of the pouch 200 in a saw-tooth shape.

However, if the protruding portion 220 is used to tear the pouch 200, the vinyl structure inside the pouch 200 can be stretched without tearing it together. In this case, there is a disadvantage that it is difficult to tear the pouch 200 unless scissors are used.

The upper portion 210 of the pouch 200 may further include a guide 230 formed in a dashed line from the protrusion 220 to the side of the pouch 200. In one embodiment, the pouch 200 may include a plurality of guide portions 230.

For example, the apple juice production apparatus can produce the guide part 230 by heating the upper end 210 of the pouch 200 from the protrusion 220 to the side of the pouch 200 by applying heat in a dashed line shape.

The apparatus for producing apple juice can form the guide part 230 by drilling the upper end 210 of the pouch 200 from the protruding part 220 to the side of the pouch 200 in the form of a broken line. In this case, the pouch 200 may be configured such that the guide portion 230 is formed only in the vicinity of the protrusion 220 so that the apple juice does not leak out through the guide portion 230.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, You will understand. Therefore, it should be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Although the present specification describes a method for producing apple juice, the method for manufacturing apple juice disclosed in this specification can be applied to other methods for producing fruit juice or vegetable juice. For example, the same manufacturing method as that of the apple juice described in the present specification can be used for producing an onion juice or a juice. When the onion juice is produced using the manufacturing method disclosed in this specification, the onion is selected, the selected onion is washed, the skin of the washed onion is separated into a thickness of 1 mm to 5 mm, To 120 < 0 > C to obtain a first stock solution, and the separated husks are washed again and dredged to obtain a second stock solution, and the first stock solution and the second stock solution may be mixed to produce onion juice. In addition, the same method as the method for screening apples disclosed in this specification can be used for screening onions.

In another embodiment, the manufacturing methods disclosed herein can be used to produce grape or aronia juice. In the case of producing the arnoi juice using the manufacturing method disclosed in the present specification, the aronia is selected, the selected aronia is washed, the skin and seeds of the washed aronia are separated, and the separated pulp is crushed and compressed Obtaining a first juice solution, pasteurizing the first juice solution at a first temperature for a first period of time, washing the separated crates again, followed by crushing and pressing to obtain a second juice solution, Pasteurization for a second time longer than the first time at a second temperature higher than the first temperature, and mixing the first juice solution and the second juice solution to produce the arnoi juice. In addition, the same method as the method for screening apples disclosed in this specification can be used for screening Aronia.

By applying the method for producing apple juice disclosed in this specification to other methods for producing fruit juice or vegetable juice, it is possible to efficiently extract nutrients contained in the shell while hygienic and minimizing nutrient destruction to produce fruit juice or vegetable juice.

In one embodiment, fruit juice can be produced by mixing at least two of the apple juice, onion juice and aronia juice produced using the method. Depending on the person, it may be difficult to avoid the smell of onion juice or to eat the astringent taste of Aronia. To alleviate this, there are cases where water is mixed or a sweet drink is mixed. By mixing the apple juice prepared by juicing the fresh apple instead of mixing these additives, it is possible to produce fruit juice which is healthier and easier to drink.

In another embodiment, beverages containing apple and atorvastatin nutrients with good taste can be prepared by freeze drying and mixing the freshly prepared apple juice using the above method. In another embodiment, the extract of Aronia may be mixed with the apple juice produced using the method.

According to the disclosed embodiment, a drink in which apple juice and onion juice are mixed can be prepared. In addition, a beverage in which apple juice and aronia juice are mixed can be prepared, and a drink in which apple juice, onion juice and aronia juice are mixed can be prepared.

Claims (10)

Selecting an apple;
Washing the selected apple;
Separating the skin and seeds of the washed apple to obtain flesh;
Crushing and pressing the pulp to obtain a first juice;
Washing the separated bark again, grinding and pressing to obtain a second juice;
Pasteurizing the first juice at a first temperature for a first time;
Sterilizing the second juice at a second temperature higher than the first temperature for a second time longer than the first time; And
Mixing the first juice and the second juice to produce apple juice; ≪ / RTI > The method of claim 1, wherein separating the shell further comprises:
Wherein the shell is separated into a thickness of 1 mm or more and 5 mm or less. 3. The method of claim 2, wherein obtaining the second juice comprises:
Washing and sterilizing the separated shell using ozonated water;
Sterilizing the separated shell by irradiating ultraviolet rays; And
And crushing and squeezing the separated shell to obtain the second juice. 2. The method of claim 1,
Selecting only apples having a predetermined reference size or larger by allowing the apples to pass through holes formed with a predetermined reference size; And
Selecting only apples having a sugar content of at least a predetermined standard sugar content using a sugar content meter; ≪ / RTI > 5. The method of claim 4,
Removing water from the surface of the apple;
Contacting the electrodes of different polarity to the first point of the apple and the second point different from the first point;
Measuring the magnitude of a current flowing at a third point of the apple from which the moisture is removed using an ammeter; And
Determining that there is damage to the surface of the removed apple when the magnitude of the measured current is less than or equal to a predetermined first reference value or a predetermined second reference value that is higher than the first reference value; And
Further comprising the step of selecting only the apple having no surface damage. The method of claim 1,
Obtaining the second juice solution, freeze drying and crushing the remaining peel residue, and mixing with the resulting apple juice; ≪ / RTI > The method of claim 1,
Mixing apple vinegar with the resulting apple juice to prevent browning of the resulting apple juice; ≪ / RTI > 8. The method of claim 7, wherein mixing the vinegar comprises:
Mixing yeast with a part of the resulting apple juice;
Fermenting a portion of the apple juice mixed with the yeast to produce apple vinegar; And
Mixing the resulting apple juice with the resulting apple vinegar to prevent browning of the resulting apple juice; ≪ / RTI > The method of claim 1,
Further comprising packaging the resulting apple juice in a pouch,
Wherein the pouch comprises:
A saw blade-shaped protrusion formed on the upper end of the pouch; And
A guide portion formed in a dashed line from the protruding portion to a side of the pouch, the guide portion being configured to easily tear the pouch by hand; ≪ / RTI > [10] The method of claim 9,
Generating heat from the protruding portion to the side of the pouch in a dashed line shape to produce the guide portion; ≪ / RTI >

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