KR20210057310A - Method for manufacturing carbonated citron beverage - Google Patents

Abstract

The present invention relates to a citron carbonated beverage, comprising: a sugaring step of inputting citron with sugar and citric acid, aging the same and obtaining sugared citron; a squeezing step of squeezing the sugared citron to obtain a squeezed citron concentrate; a step of obtaining a citron base by mixing purified water, the squeezed citron concentrate, and an oligopeptide; and a step of injecting carbon dioxide into the citron base. According to the present invention, the citron carbonated beverage provides a refreshing feeling, and by containing a palatability enhancer including a fragrance and a colorant, the flavor and color are strongly expressed. The palatability is improved by having a uniform appearance. Even after long-term storage, the uniform appearance is maintained, so storage stability is improved.

Description

Method for manufacturing carbonated citron beverage {Method for manufacturing carbonated citron beverage}

The present invention relates to a method for producing a citron carbonated beverage having a refreshing feeling.

Citrus junos Sieb is a fruit belonging to the genus of Unhyangaceae and citrus by taxonomy. Its origin is in the upper reaches of the Yangtze River in China, and is cultivated as a fruit tree in the southern part of Korea. It grows naturally in the southern coastal area.

The main components of citron are organic acids, vitamin C, limonoid, and hesperidin, and are rich in various organic acids, potassium, calcium and minerals, helping to recover from fatigue, digestion, and treat colds. It is known to be effective in skin care, and according to recent research results, it has been reported that it has physiological activities such as antioxidant, antihypertensive, and cholesterol-lowering effects, and is mainly effective in preventing and treating adult diseases.

Currently, yuzu is used in cooking as an acidulant because of its rich juice and good scent, but it is not used for raw food because of its strong sour taste. In addition, citron has a thick rind and has a lot of seeds, so the yield when juiced is around 15%, which is less than that of other fruits, and because of its poor storage properties, most of them make fresh fruit or pickled citron tea immediately after harvest, or simple through a small-scale processing process. It is only manufacturing yujacheong, the primary processed product. Such yujacheong is a form of manufacturing and consumption of citron tea by hand at home, and consumers need a processed product as a citron beverage that has improved palatability and can be easily consumed without damaging the characteristics of citron.

However, there is a problem with a short preservation period because of the browning phenomenon of citron and citron drinks.

Republic of Korea Patent Publication No. 2010-0063884 (Method for manufacturing a citron beverage using citron)

In order to solve the above demands and problems, an object of the present invention is to provide a method of manufacturing a beverage with improved palatability in a new form by making a carbonated beverage having a refreshing sensation using citron.

In order to achieve the above object, the present invention comprises the steps of preparing a sliced citron; Sugar and citric acid are added to the sliced citron, mixed, and aged to obtain sugar-pickled citron; A juice step for obtaining a juiced citron concentrate by juicing the pickled citron; Mixing the juiced citron concentrate, purified water, and oligopeptides to obtain a citron base; And injecting carbon dioxide gas into the citron base.

The citron carbonated beverage according to the present invention contains carbon dioxide to provide a refreshing sensation, and since it contains a palatability enhancer including flavors and pigments, aroma and color are strongly expressed, and palatability is improved with a uniform appearance, even if stored for a long period of time. Storage stability is improved because such aroma, color and uniform appearance are maintained.

In addition, since the fat-soluble vitamins are easily mixed and dispersed by the surfactant contained in the palatability enhancing agent, a citron carbonated beverage containing various other vitamins in addition to vitamin C is provided.

1 is a photograph illustrating a change in color of a citron carbonated beverage according to an example and a comparative example of the present invention.

In the present invention, sugar and citric acid are added to citron, mixed and aged to obtain pickled citron, and the pickled citron is juiced to obtain a juiced citron concentrate, and the juiced citron concentrate, oligopeptides, and purified water are mixed to obtain a citron base. , It relates to a method of manufacturing a citron carbonated beverage prepared by injecting carbonic acid into the citron base.

When obtaining the pickled citron, sugar can neutralize the bitter and sour taste of citron and add sweetness, and can be mixed by adding to the citron in a ratio of 100 to 250 parts by weight relative to 100 parts by weight of citron. If it is out of the range of this ratio, the sugar content is too low, so it may be necessary to add a separate sugar substance in the final product, and the content of the yellow pigment may decrease due to insufficient aging at the time of aging.

Citric acid is for improving the content of the coloring component and antioxidant performance of citron, and may be added and mixed in a ratio of 0.1 to 0.5 parts by weight based on 100 parts by weight of citron.

If the added amount of citric acid is less than 0.1 parts by weight, it is difficult to maintain the stability of the pigment component of the citron, and if it exceeds 0.5 parts by weight, the taste of the citron base may be deteriorated due to the sour taste of citric acid itself.

If the aging is carried out at 15 to 25°C for 20 to 30 days, the scent and color can be strongly expressed in the final product.

The juice can be obtained by using a conventional method without limitation, to obtain a juice juice concentrate.

In order to obtain the citron base of the present invention, 50 to 200 parts by weight of purified water and 2 to 5 parts by weight of oligopeptides were added to the juiced citron concentrate, based on 100 parts by weight of the juiced citron concentrate, followed by stirring in a mixing tank for 1 to 3 hours and mixing. It can be filtered through a sieve of ~ 200 mesh.

In the present invention, various nutritional components can be provided by containing oligopeptides in citron carbonated beverages.

At this time, the oligopeptide having an average molecular weight of 3000 or less and having a low molecular weight, when consumed as food or drink, increases absorption, can reduce the difference in viscosity at room temperature and refrigeration, and can provide a texture suitable for drinking, so it can be preferably used. .

As an example of such an oligopeptide, the use of a peptide derived from fish skin can facilitate digestion and absorption.

On the other hand, if the amount of oligopeptide added is less than 2 parts by weight, the effect of providing various nutrients is difficult to appear, and the sedimentation of the citron component occurs during long-term storage, making it difficult to develop a more intense yellow color of citron, and when it exceeds 5 parts by weight The unique sour and refreshing aroma of yuzu can change from a citron carbonated drink to an unpleasant scent.

The obtained citron base can be cooled to 0 ~ 20°C, and carbon dioxide gas is injected into the citron base at the cooled temperature, so that the volume of carbon dioxide gas in the whole mixture can be 1 ~ 3 vol%.

If the volume of the carbon dioxide gas is less than 1 vol%, it is difficult to show a strong refreshing sensation due to the carbon dioxide gas, and it is difficult to exhibit a uniform appearance due to the formation of a precipitate or layer, and if it exceeds 3 vol%, a bitter taste may appear rather than a refreshing sensation.

Afterwards, the manufactured citron carbonated beverage is instantaneously sterilized at 80℃~100℃ for 2~10 minutes at 80℃~100℃ for 2~10 minutes to prevent contamination of microorganisms within the range that can prevent deformation of the container, and then shipped as a product.

The instantaneous high-temperature sterilization can prevent browning due to high-temperature sterilization for a long time, preserve the color of the citron, and extend the preservation period.

In the present invention, taste enhancers including flavoring agents and pigments are added to ensure that the flavor and color are strongly expressed even after long-term storage in citron carbonated beverages, and uniform mixing is achieved without sedimentation or layering. can do.

As citron carbonated beverages are acidic, it is known to add a palatability enhancer including food surfactants such as essential oils, pigments, and sucrose fatty acid esters to the acidic beverages for scent, color and appearance stability.

However, the sucrose fatty acid ester has a poor appearance because aggregation occurs under acidic conditions. To solve this problem, a natural plant-derived gum (for example, Arabic gum) can be used, which is economically disadvantageous because it is expensive.

In the present disease, when a flavoring agent and a colorant are added to and mixed with an acidic citron carbonated beverage, a polyglycerol fatty acid ester can be used instead of a gum derived from a natural plant.

Accordingly, the palatability improving agent according to the present invention may be made of a flavoring agent, a colorant, a sucrose diacetate hexaisobutyrate, a polyglycerol fatty acid ester, and an aqueous polyhydric alcohol solution having a water content of 50% or less.

As the flavoring agent, flavoring agents that can be used in food may be used without limitation, but it is preferable to use essential oils of citrus fruits such as citron, lemon, orange, and quince.

As the pigment, beta-carotene or paprika pigment may be used.

In addition, fat-soluble vitamins such as vitamin A, vitamin B, and vitamin E, fats and oils of animals and plants, and edible oil fats such as saturated fatty acid triglycerides of _{C 6} to C _{12 may be further added.}

The polyglycerin fatty acid ester is an ester product of a polyglycerol having an average polymerization degree of 3 or more and a fatty acid having 8 or more carbon atoms, and an HLB of 8 or more may be used.

The polyhydric alcohol aqueous solution may be an aqueous solution of saccharides such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, sucrose, and maltose.

The palatability improving agent of the present invention is made by mixing a flavoring agent, a colorant, and sucrose diacetate hexisobutyrate and dissolving it by heating at room temperature to 180°C to obtain a uniform flavor/color mixture.

Thereafter, the fragrance-color mixture was mixed with a polyglycerol fatty acid ester in a polyglycerol aqueous solution of 0-50% by weight based on 100 parts by weight of the fragrance-pigment mixture, and the alcohol-based solution 200 having a polyglycerol fatty acid ester content of 1-10% by weight. It can be prepared by mixing with ~ 5000 parts by weight and producing a uniform emulsion through a homomixer, a homogenizer, or the like.

The palatability enhancer may be included in the citron carbonated beverage in an amount of 0.05 to 3% by weight.

Flavor, color, and appearance are improved in acidic citron carbonated beverages by the palatability improving agent of the present invention, and aroma, color, and uniform appearance stability can be maintained even after long-term storage.

On the other hand, it is known that polyphenols such as proanthocyanidins present in fruits have an antioxidant action, and these polyphenols are helpful in drinking and promoting health.

Polyphenols contained in the citron peel extract also function as antioxidants.

In the present invention, a citron peel extract may be further added to the citron carbonated beverage in order to maintain the fragrance of the citron carbonated beverage even after long-term storage.

At this time, the citron peel extract may be obtained by extracting the peel of citron by a conventional method, but it is more preferable to extract it with liquefied carbon dioxide gas.

If the citron carbonated beverage contains a citron peel extract in a ratio of 0 to 0.005% by weight, the flavor can be preserved for a long time without deteriorating palatability, such as the refreshing feeling, aroma, color, and uniform appearance of the beverage, of the citron carbonated beverage.

Hereinafter, the present invention will be described in more detail based on the following Examples and Comparative Examples.

However, the following examples are for illustrative purposes only, and the present invention is not limited by the following examples, and can be substituted and equivalent to other examples within the scope not departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

[Production Example 1]

Citron essential oil 20 g, beta carotene 8 g, sucrose diacetate hexisobutyrate 48 g, _{saturated fatty acid triglyceride 13 g of C 6} ~ C ₁₂ were mixed, heated to 150°C in a nitrogen atmosphere, dissolved, and the specific gravity was adjusted to 1.05. The citron essential oil mixture was obtained.

After dissolving and homogenizing 10 g of hexaglycerin monooleate in a mixture of 500 g of glycerin and 370 g of water, the total amount of the citron essential oil mixture was added and mixed in a homomixer at 5000 rpm for 10 minutes to prepare a palatability enhancer.

[Comparative Preparation Example 1]

A palatability enhancer was prepared in the same manner as in Preparation Example 1, except that sucrose fatty acid ester (HLB 15) was used instead of hexaglycerin monooleate in Preparation Example 1.

[Comparative Preparation Example 2]

A palatability improver was prepared in the same manner as in Preparation Example 1, except that purified palm oil was used instead of sucrose diacetate hexisobutylate in Preparation Example 1.

[Example 1]

Sliced citron was prepared using organic citron skin trimmed to a thickness of 0.3cm, and 100 parts by weight of organic sugar and 0.2 parts by weight of citric acid were added to the sliced citron compared to 100 parts by weight of sliced citron, and then mixed and aged at 20°C for 20 days. Then I got a pickled citron.

Thereafter, the pickled citron was juiced to obtain a juiced citron concentrate.

The juiced citron concentrate was mixed with 100 parts by weight of purified water and 3 parts by weight of fish peptide compared to 100 weight of the juiced citron concentrate to obtain a homogenized citron base.

A citron carbonated beverage was prepared by injecting carbon dioxide gas into the citron base so that carbon dioxide gas was 2 vol% in the whole beverage.

[Example 2]

Using the same method as in Example 1, except that 0.1 parts by weight of the palatability enhancer of Preparation Example 1 was further added to the citron base obtained in Example 1 with respect to 100 parts by weight of the citron base. A citron carbonated beverage was prepared.

[Example 3]

In Example 2, the same method as in Example 2 was used, except that 0.05 parts by weight of vitamin B6, 0.05 parts by weight of vitamin B2, and 0.05 parts by weight of vitamin E were further added to the citron base containing the palatability enhancer. To prepare a citron carbonated beverage.

[Example 4]

A citron carbonated beverage was prepared by making the citron carbonated beverage prepared in Example 2 contain 0.03% by weight of the citron peel extract extracted with liquefied carbon dioxide gas.

[Comparative Example 1]

When obtaining the citron base in Example 1, a citron carbonated beverage was prepared in the same manner as in Example 1, except that only 100 parts by weight of purified water based on 100 weight of the juiced citron concentrate was added to the juiced citron concentrate, and the mixture was homogenized. Was prepared.

[Comparative Example 2]

In Example 2, a citron carbonated beverage was prepared in the same manner as in Example 2, except that the palatability improving agent of Comparative Preparation Example 1 was used instead of the palatability improving agent of Preparation Example 1.

[Comparative Example 3]

In Example 2, a citron carbonated beverage was prepared in the same manner as in Example 2, except that the palatability improving agent of Comparative Preparation Example 2 was used instead of the palatability improving agent of Preparation Example 1.

[Comparative Example 4]

Citron carbonate in the same manner as in Example 2, except for using a vitamin-containing citron base in which 0.05 parts by weight of vitamin B6, 0.05 parts by weight of vitamin B2, and 0.05 parts by weight of vitamin E were added to the citron base in Example 1 above. The beverage was prepared.

After allowing the prepared citron carbonated beverage to stand at room temperature for 90 days, the result of sensory evaluation compared to immediately after preparation of the refreshing sensation, aroma, color, and appearance of the beverage (occurrence of sedimentation or delamination, uniformity of mixing), It was confirmed that all of Examples 1 to 4 showed a refreshing feeling suitable for drinking.

On the other hand, as shown in Figure 1 below, in Examples 1 to 3, the aroma and color were expressed more strongly than that of Comparative Example 1, and the color was uniformly expressed, and the contents of the beverage did not cause precipitation or delamination. The mixture showed a uniform and stable appearance.

On the other hand, in Comparative Examples 1 to 4, sedimentation and layer separation due to aggregation of beverage contents were observed, and uniform mixing was not performed, and the appearance was deteriorated in color uniformity.

From this, it is confirmed that the citron carbonated beverage according to the example has excellent preference in flavor, color, and appearance stability compared to that of the comparative example even after long-term storage.

On the other hand, for the citron carbonated beverage of Example 4 and the citron carbonated beverage of Example 1, as a result of evaluating the aroma before and after irradiating the light at 1 million lx·h with the integrated illuminance in a fluorescent lamp, the results of Example 1 In the citron carbonated beverage, a change in aroma due to exposure was observed, but in the citron carbonated beverage of Example 4, no change in flavor was observed, and a good aroma was expressed.

From this, it is confirmed that the fragrance is preserved for a long time when the citron peel extract is further added to the citron carbonated beverage.

Claims (5)

Preparing sliced citron;
Sugar and citric acid are added to the sliced citron, mixed, and aged to obtain sugar-pickled citron;
A juice step for obtaining a juice juice concentrate by juice of the pickled citron;
Mixing the juiced citron concentrate, purified water, and oligopeptides to obtain a citron base; And
Injecting carbon dioxide gas into the citron base; method for producing a citron carbonated beverage including. The method of claim 1,
A method for producing a citron carbonated beverage, characterized in that further adding a palatability enhancer including a flavoring agent, a colorant, a sucrose diacetate hexaisobutyrate, a polyglycerol fatty acid ester, and an aqueous glycerin solution to the citron base. The method of claim 2,
The method for producing a citron carbonated beverage, characterized in that the palatability improving agent is included in the citron carbonated beverage in an amount of 0.05 to 3% by weight. The method of claim 2,
The palatability enhancer is a polyglycerin fatty acid in 0 to 50% by weight of a glycerin aqueous solution based on 100 parts by weight of a fragrance-color mixture dissolved at room temperature to 180°C by mixing the flavoring agent, the colorant, and sucrose diacetate hexisobutyrate. A method for producing a citron carbonated beverage, characterized in that prepared by mixing 200 to 5000 parts by weight of an alcohol-based solution having a polyglycerol fatty acid ester content of 1 to 10% by weight by mixing the ester. The method of claim 2,
A method for producing a citron carbonated beverage, characterized in that at least one further vitamin selected from vitamin A, vitamin B, and vitamin E is added to the citron carbonated beverage.

Images