KR20210067249A - Beverage composition of apple jelly and method for preparing thereof - Google Patents
Beverage composition of apple jelly and method for preparing thereof Download PDFInfo
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 34
- 239000008274 jelly Substances 0.000 title claims abstract description 34
- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
- 239000000203 mixture Substances 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims description 11
- 241000220225 Malus Species 0.000 claims abstract description 69
- 235000015197 apple juice Nutrition 0.000 claims abstract description 31
- 235000021016 apples Nutrition 0.000 claims abstract description 26
- 102000004190 Enzymes Human genes 0.000 claims abstract description 22
- 108090000790 Enzymes Proteins 0.000 claims abstract description 22
- 229920000159 gelatin Polymers 0.000 claims abstract description 22
- 235000019322 gelatine Nutrition 0.000 claims abstract description 22
- 239000003349 gelling agent Substances 0.000 claims abstract description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 18
- 108010010803 Gelatin Proteins 0.000 claims abstract description 18
- 239000008273 gelatin Substances 0.000 claims abstract description 18
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 238000000354 decomposition reaction Methods 0.000 claims abstract description 13
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 9
- 239000011718 vitamin C Substances 0.000 claims abstract description 9
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 239000006166 lysate Substances 0.000 claims description 6
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 4
- 239000001828 Gelatine Substances 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 235000010419 agar Nutrition 0.000 claims description 4
- 239000011874 heated mixture Substances 0.000 claims description 4
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 3
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 229940023476 agar Drugs 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 235000010485 konjac Nutrition 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims 1
- 239000011782 vitamin Substances 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 claims 1
- 229940088594 vitamin Drugs 0.000 claims 1
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 10
- 235000013824 polyphenols Nutrition 0.000 abstract description 10
- 241000254158 Lampyridae Species 0.000 abstract description 9
- 239000003963 antioxidant agent Substances 0.000 abstract description 6
- 230000003078 antioxidant effect Effects 0.000 abstract description 6
- 235000006708 antioxidants Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 230000007370 cognitive improvement Effects 0.000 abstract description 3
- 235000019463 artificial additive Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 244000005700 microbiome Species 0.000 description 4
- 230000009747 swallowing Effects 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000007311 Commiphora myrrha Species 0.000 description 1
- 235000006965 Commiphora myrrha Nutrition 0.000 description 1
- 241000186781 Listeria Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000012261 overproduction Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
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- 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
- A23L2/04—Extraction of 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from 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
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 사과 젤리 음료 조성물 및 이의 제조방법에 관한 것으로서, 상세하게는 천연 사과 착즙액을 이용하여 젤리 식감을 가지며 목넘김이 우수한 사과 젤리 음료 조성물과 이를 간단하게 제조하는 방법에 관한 것이다. The present invention relates to an apple jelly beverage composition and a method for preparing the same, and more particularly, to an apple jelly beverage composition having a jelly texture and excellent swallowing using natural apple juice, and a method for simply preparing the same.
사과는 국내 3대 과일 중의 하나로, 연간 국내 생산량이 554,000톤에 이르며, 유리당, 유기산, 비타민 C, 식이섬유가 풍부한 최고의 과실 중 하나이다. 사과는 우수한 식감과 관능성 이외에 생리 기능적으로 항노화, 항산화, 미백 및 주름개선 효과, 건강에 유익한 HDL 콜레스테롤 증대 및 유기산에 의한 피로회복 등이 알려져 있다. 특히, 사과에 다량 포함된 항산화성 폴리페놀 성분과 폴라보노이드 성분은 100℃ 이상의 가열처리시 함량이 증가함이 보고되어 있다.Apple is one of the three major fruits in Korea, with an annual domestic production of 554,000 tons, and is one of the best fruits rich in free sugar, organic acid, vitamin C, and dietary fiber. Apples are known for their physiological and functional anti-aging, antioxidant, whitening and wrinkle-improving effects, increase HDL cholesterol beneficial to health, and recovery from fatigue by organic acids, in addition to their excellent texture and sensory properties. In particular, it has been reported that the content of antioxidant polyphenols and flavonoids contained in large amounts in apples increases when heat-treated at 100° C. or higher.
한편, 전북 무주군은 반딧불 사과로 유명한 고장이다. 무주 반딧불 사과는 2017년 500여 농가에서 연간 1만여 톤의 품질 좋은 사과를 생산하고 있으며, 전국 최고의 가격을 받는 등 무주 반딧불 사과의 명성을 이어가고 있다. Meanwhile, Muju-gun, Jeollabuk-do is famous for firefly apples. Muju Firefly Apples have been producing about 10,000 tons of high-quality apples per year at 500 farms in 2017, and are continuing the reputation of Muju Firefly Apples by receiving the highest price in the country.
무주군 과수 재배 현황(자료 : 무주군청)을 나타낸 다음 표 1을 참조하면, 사과 재배면적은 603헥타르로서, 무주군 과수재배 품종들 중에서 가장 많은 면적을 차지하고 있다. 그러나 매년 봄부터 가뭄과 폭염에 잦은 비까지 이어지면서 무주 반딧불 사과의 경우에도 많은 피해를 입었다. 특히 파과 또는 낙과 발생이 매년 증가하고 있으며, 재배 농가들의 피해가 매우 심각한 수준이다. Referring to Table 1 below, which shows the current status of fruit tree cultivation in Muju-gun (Source: Muju-gun Office), the area of apple cultivation is 603 hectares, which occupies the largest area among the orchard varieties in Muju-gun. However, from the spring of every year to frequent drought and heatwaves and frequent rains, the Muju firefly apple also suffered a lot of damage. In particular, the occurrence of breaking or falling fruits is increasing every year, and the damage to growers is very serious.
뿐만 아니라, 농산물 시장 개방에 따른 열대 과일의 수입 및 소비가 증가되면서, 국내 사과 산업 역시 점차 위기를 맞고 있으며, 특히 출하가 집중되거나, 과잉 생산되는 시기에는 사과 값이 폭락하는 경우도 나타나고 있다. 따라서 사과의 경우 95% 이상이 생과로만 소비되고 있어 작황에 따른 가격변동 및 유통불안정 때문에 재배농가와 소비자등의 손실이 매우 심각한 문제가 발생되기 때문에, 이러한 문제를 해결하기 위하여 다양한 사과 가공제품 개발이 절실하게 필요한 실정이다. 국내의 사과 소비 시장을 늘리고, 이를 통해 우리 농가들의 수익을 함께 창출하기 위해서는 생과 유통 위주의 시장에서 탈피하고, 가공과 다양한 상품화를 위한 노력들이 절실하게 필요하다. In addition, as the import and consumption of tropical fruits increase due to the opening of the agricultural market, the domestic apple industry is also gradually facing a crisis, especially when shipments are concentrated or the price of apples plummets during overproduction. Therefore, in the case of apples, more than 95% of apples are consumed only as raw fruits, which causes a very serious loss to growers and consumers due to price fluctuations and distribution instability according to crop conditions. Therefore, it is urgent to develop various apple processed products to solve this problem. It is necessary to do it. In order to increase the domestic apple consumption market and to create profits for our farmers through this, it is urgently necessary to break away from the market centered on raw and distribution, and to make efforts for processing and various commercialization.
한편, 한국등록특허 제10-1342025호에 따르면, 젤라틴을 가수화하여 효소를 첨가한 후 얻어진 젤라틴 효소분해물은 인지 개선 효과가 우수한 것으로 나타났다. On the other hand, according to Korea Patent No. 10-1342025, the gelatin enzyme hydrolyzate obtained after hydrolyzing gelatin and adding an enzyme was found to have an excellent cognitive improvement effect.
본 발명에서 무주군에서 다량 생산되고 있는 사과를 생과로만 이용하던 것에서 벗어나 다양한 제품으로 가공하고자 다년간 노력한 끝에, 품질이 우수한 무주의 반딧불 사과를 씹히는 식감이 우수하고, 목넘김이 부드러운 사과 젤리 음료 조성물을 제공하는 데 그 목적이 있다. In the present invention, after many years of efforts to break away from using only raw apples produced in large quantities in Muju-gun and process them into various products, providing an apple jelly beverage composition with excellent chewing texture and smooth swallowing of high-quality Muju firefly apples it has its purpose
또한, 본 발명의 다른 목적은 상기 효과를 가지는 사과 젤리 음료 조성물의 제조방법을 제공하는 데도 있다. In addition, another object of the present invention is to provide a method for preparing an apple jelly beverage composition having the above effect.
본 발명에 따른 사과 젤리 음료 조성물은 사과 착즙액 90~98중량%, 젤라틴 효소 분해물 0.01~0.5중량%, 겔화제 0.01~0.5중량%, 설탕 0.01~3중량%, 및 비타민 C 0.01~0.5중량%를 포함할 수 있다.The apple jelly beverage composition according to the present invention contains 90 to 98% by weight of apple juice, 0.01 to 0.5% by weight of a gelatin enzyme decomposition product, 0.01 to 0.5% by weight of a gelling agent, 0.01 to 3% by weight of sugar, and 0.01 to 0.5% by weight of vitamin C. may include.
상기 겔화제는 카라기난, 잔탄 검, 겔란 검, 로커스트 빈검, 구아 검, 잔탄 검, 한천, 및 곤약으로 이루어진 그룹으로부터 선택되는 1종 이상인 것이 바람직하다.The gelling agent is preferably at least one selected from the group consisting of carrageenan, xanthan gum, gellan gum, locust bean gum, guar gum, xanthan gum, agar, and konjac.
상기 젤라틴 효소분해물은 분자량이 200 ~ 50,000 Da인 젤라틴 유래 효소분해물의 분획(fraction)인 것이 바람직하다.It is preferable that the gelatine enzyme lysate is a fraction of the gelatin-derived enzyme lysate having a molecular weight of 200 to 50,000 Da.
또한, 본 발명에 따른 사과 젤리 음료 조성물은 사과 착즙액을 제조하는 단계, 전체 100중량%를 기준으로 상기 사과 착즙액 90~98중량%, 젤라틴 효소 분해물 0.01~0.5중량%을 혼합하고, 50~70℃로 가열시키는 단계, 상기 가열된 혼합물에 겔화제 0.01~0.5중량%, 설탕 0.01~3중량%, 및 비타민 C 0.01~0.5중량%를 첨가하고 80~90℃로 가열시키는 단계를 거쳐 제조될 수 있다. In addition, the apple jelly beverage composition according to the present invention is prepared by mixing 90 to 98% by weight of the apple juice and 0.01 to 0.5% by weight of the gelatin enzyme decomposition product based on 100% by weight of the total amount of the apple juice, and 50 to Heating to 70 ° C., adding 0.01 to 0.5 wt % of a gelling agent, 0.01 to 3 wt % of sugar, and 0.01 to 0.5 wt % of vitamin C to the heated mixture, and heating to 80 to 90 ° C. can
상기 사과 착즙액은 사과를 선별하여 세척 및 분쇄하는 단계, 및 상기 분쇄된 사과를 90~110℃의 온도에서 착즙하는 단계를 거쳐 제조되는 것이 바람직하다.The apple juice is preferably prepared through the steps of selecting, washing and pulverizing apples, and juicing the pulverized apples at a temperature of 90 to 110°C.
본 발명에 따르면, 품질과 맛이 우수한 무주군의 반딧불 사과를 착즙한 착즙액에 인지 개선 효과가 우수한 젤라틴 효소분해물, 겔화제 등을 첨가하여 가공한 사과 젤리음료는 별도의 합성 첨가료를 넣지 않고도 씹는 식감을 가지면서 목넘김이 부드러운 사과 젤리 음료를 제공할 수 있다.According to the present invention, apple jelly beverage processed by adding gelatin enzyme decomposition product, gelling agent, etc., which has excellent cognitive improvement effect, to the juice extracted from firefly apples of Muju-gun, which has excellent quality and taste, can be chewed without adding additional synthetic additives. It is possible to provide an apple jelly drink that has a texture and is soft to swallow.
또한, 본 발명에서는 적당한 온도로 가열하여 사과에 다량 포함된 항산화성 폴리페놀 성분을 극대화시킨 사과 착즙액을 제조할 수 있으며, 상기 사과 착즙액에 젤라틴 효소분해물과 겔화제를 순차적으로 분리 혼합함으로써 젤리 식감을 적절히 살릴 수 있는 사과 젤리 음료를 제공할 수 있다.In addition, in the present invention, it is possible to prepare an apple juice that maximizes the antioxidant polyphenol components contained in apples by heating to an appropriate temperature, and the gelatin enzyme decomposition product and the gelling agent are sequentially separated and mixed in the apple juice to make jelly. It is possible to provide an apple jelly beverage that can properly preserve the texture.
이하에서 본 발명을 더욱 상세하게 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail as follows.
본 명세서에서 사용된 용어는 특정 실시예를 설명하기 위하여 사용되며, 본 발명을 제한하기 위한 것이 아니다.The terminology used herein is used to describe specific embodiments, not to limit the present invention.
본 명세서에서 사용된 바와 같이, 단수 형태는 문맥상 다른 경우를 분명히 지적하는 것이 아니라면, 복수의 형태를 포함할 수 있다. 또한, 본 명세서에서 사용되는 경우 "포함한다(comprise)" 및/또는 "포함하는 (comprising)"은 언급한 형상들, 숫자, 단계, 동작, 부재, 요소 및/또는 이들 그룹의 존재를 특정하는 것이며, 하나 이상의 다른 형상, 숫자, 동작, 부재, 요소 및/또는 그룹들의 존재 또는 부가를 배제하는 것이 아니다.As used herein, the singular forms may include the plural forms unless the context clearly dictates otherwise. Also, as used herein, “comprise” and/or “comprising” refers to the presence of the recited shapes, numbers, steps, actions, members, elements, and/or groups of those specified. and does not exclude the presence or addition of one or more other shapes, numbers, movements, members, elements and/or groups.
본 발명은 사과 젤리 음료 조성물과 이의 제조방법에 관한 것이다.The present invention relates to an apple jelly beverage composition and a method for preparing the same.
본 발명에 따른 사과 젤리 음료 조성물은 전체 100중량%를 기준으로 사과 착즙액 90~98중량%, 젤라틴 효소 분해물 0.01~0.5중량%, 겔화제 0.01~0.5중량%, 설탕 0.01~3중량%, 및 비타민 C 0.01~0.5중량%를 포함할 수 있다.The apple jelly beverage composition according to the present invention contains 90 to 98% by weight of apple juice, 0.01 to 0.5% by weight of a gelatin enzyme decomposition product, 0.01 to 0.5% by weight of a gelling agent, 0.01 to 3% by weight of sugar, and It may contain 0.01 to 0.5% by weight of vitamin C.
사과 젤리 음료 조성물에 포함되는 상기 사과 착즙액은 100% 천연 사과즙으로서, 사과를 선별하여 세척 및 분쇄하는 단계, 상기 분쇄된 사과를 90~110℃의 온도에서 착즙하는 단계를 거쳐 제조된 것이 바람직하다.The apple juice contained in the apple jelly beverage composition is 100% natural apple juice, and it is preferable that it is prepared through the steps of selecting, washing and pulverizing apples, and juicing the pulverized apples at a temperature of 90 to 110 ° C. .
본 발명에서 사용하는 사과는 전북 무주군에서 100% 재배된 반딧불 사과를 사용하며, 착즙으로 제조할 것이므로 상태가 양호한 사과뿐만 아니라 다소 흠집이 있는 것을 사용해도 무방하다.The apples used in the present invention use firefly apples grown 100% in Muju-gun, Jeollabuk-do, and since they will be prepared by juice, not only apples in good condition but also those with some scratches may be used.
먼저, 사과를 선별하여 깨끗이 세척한 다음, 착즙하기 용이하도록 잘게 분쇄시키는 것이 바람직하다. 그러나 분쇄되는 크기는 착즙액 제조에 크게 영향을 미치지 않기 때문에 적당한 크기로 분쇄시켜도 무방하다.First, it is desirable to select the apples, wash them cleanly, and then grind them finely to facilitate juicing. However, since the size to be pulverized does not significantly affect the production of the juice, it may be pulverized to an appropriate size.
그 다음, 상기 분쇄된 사과를 착즙기에 넣고 90~110℃의 온도에서 착즙하는 단계를 거친다. 본 발명에서는 상기 온도에서 착즙하는 경우 사과에 포함된 항산화성 폴리페놀 성분을 최대로 끌어올리는 데 있어 바람직하다.Then, the crushed apple is put into a juicer and juiced at a temperature of 90 to 110°C. In the present invention, when juicing at the above temperature, it is preferable to maximize the antioxidant polyphenol component contained in the apple.
그러나, 온도가 90℃ 미만인 경우 착즙하는 데 시간이 오래 걸리기 때문에 최종 제조된 사과 착즙액이 갈변될 수 있어 바람직하지 못하며, 110℃를 초과하는 경우 오히려 폴리페놀 성분이 감소될 수 있어 바람직하지 못하다. However, if the temperature is less than 90 ℃, since it takes a long time to juice, it is not preferable that the final apple juice may be browned, and if it exceeds 110 ℃, it is not preferable because the polyphenol component may be reduced.
본 발명에서는 상기 과정에 거쳐 제조된 사과 착즙액을 전체 100중량%를 기준으로 90~98중량% 되도록, 젤라틴 효소 분해물을 0.01~0.5중량% 되도록 먼저 혼합한 다음, 약 50~70℃의 온도에서 1차 가열시키는 단계를 거친다.In the present invention, the apple juice prepared through the above process is first mixed so that 90 to 98% by weight based on 100% by weight of the total amount and 0.01 to 0.5% by weight of the gelatin enzyme decomposition product is mixed, and then at a temperature of about 50 to 70℃. A first heating step is performed.
본 발명에 따른 상기 젤라틴 효소분해물은 분자량이 200 ~ 50,000 Da인 젤라틴 유래 효소분해물의 분획(fraction)인 것이 바람직하며, 특허문헌 1에 따라 제조된 것을 사용하는 것이 바람직하다. The gelatine enzyme lysate according to the present invention is preferably a fraction of the gelatin-derived enzyme lysate having a molecular weight of 200 to 50,000 Da, and it is preferable to use the one prepared according to Patent Document 1.
상기 1차 가열은 상기 사과 착즙액에 상기 젤라틴 효소 분해물이 잘 분산되도록 겔화제를 첨가하기 전에 미리 가열하는 단계로서, 상기 겔화제를 1차 가열시 넣게 되면 겔화가 너무 많이 진행될 수 있어 1차 가열 단계에서는 젤라틴 효소 분해물만을 첨가하는 것이 바람직하다.The first heating is a step of pre-heating before adding the gelatinizer so that the gelatin enzyme decomposition product is well dispersed in the apple juice. If the gelling agent is added during the first heating, gelation may proceed too much, so the first heating In this step, it is preferable to add only the gelatine enzyme digest.
그 다음, 상기 가열된 혼합물에 겔화제 0.01~0.5중량%, 설탕 0.01~3중량%, 및 비타민 C 0.01~0.5중량%를 첨가하고 80~90℃로 2차 가열시키는 단계를 거친다.Then, 0.01 to 0.5% by weight of a gelling agent, 0.01 to 3% by weight of sugar, and 0.01 to 0.5% by weight of vitamin C are added to the heated mixture and subjected to a second heating to 80 to 90°C.
상기 2차 가열 단계에서는 나머지 사과 젤리 조성물에 포함되는 겔화제와 설탕, 및 영양 성분 추가를 위한 비타민 C 등을 첨가하고, 상기 겔화제가 겔화될 수 있는 온도인 80~90℃에서 가열시키는 것이다.In the second heating step, a gelling agent and sugar contained in the remaining apple jelly composition, vitamin C for adding nutrients, and the like are added, and the gelling agent is heated at a temperature of 80 to 90° C. at which the gelling agent can be gelled.
본 발명에 따른 상기 겔화제는 카라기난, 잔탄 검, 겔란 검, 로커스트 빈검, 구아 검, 잔탄 검, 한천, 및 곤약으로 이루어진 그룹으로부터 선택되는 1종 이상이 바람직하다. 상기 겔화제가 전체 조성물 중 o.5중량% 초과의 경우에는 겔의 형성이 너무 강해 너무 단단한 겔을 형성할 수가 있기 때문에 바람직하다.The gelling agent according to the present invention is preferably at least one selected from the group consisting of carrageenan, xanthan gum, gellan gum, locust bean gum, guar gum, xanthan gum, agar, and konjac. When the amount of the gelling agent exceeds 0.5% by weight of the total composition, it is preferable because the formation of a gel is too strong to form a gel that is too hard.
2차 가열단계에서는 상기 조성물에 포함된 겔화제가 다른 성분들과 일부 겔화되어 젤리 형태의 음료를 제조할 수 있게 된다. 이때 주의해야 할 점은 너무 오랜 시간 2차 가열하여 사과 젤리가 하나의 덩어리가 되지 않도록 하는 것이 중요한데, 상기 2차 가열 시간은 1분 내지 30분으로 조절하는 것이 적절한 식감을 유지하면서 목넘김이 좋은 사과 젤리 음료를 제조하는 데 있어 바람직하다. In the second heating step, the gelling agent included in the composition is partially gelled with other ingredients to prepare a jelly-type beverage. At this time, it is important to note that it is important to prevent the apple jelly from becoming a lump by heating the second time for too long. Adjusting the second heating time to 1 to 30 minutes is an apple with good swallowing while maintaining proper texture. It is preferred for making jelly drinks.
또한, 설탕은 수크로오스(sucrose)를 주성분으로 하는 감미료로서 적절한 단맛을 내기 위하여 첨가될 수 있다. In addition, sugar may be added as a sweetener having sucrose as a main component to give an appropriate sweetness.
이하에서 본 발명의 바람직한 실시예를 상세히 설명하기로 한다. 이하의 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되어서는 안 된다. 또한, 이하의 실시예에서는 특정 화합물을 이용하여 예시하였으나, 이들의 균등물을 사용한 경우에 있어서도 동등 유사한 정도의 효과를 발휘할 수 있음은 당업자에게 자명하다.Hereinafter, preferred embodiments of the present invention will be described in detail. The following examples are only for illustrating the present invention, and the scope of the present invention should not be construed as being limited by these examples. In addition, although specific compounds are used for illustration in the following examples, it is obvious to those skilled in the art that similar effects can be exerted even when equivalents thereof are used.
실시예 1~2 : 사과 젤리 음료 제조Examples 1-2: Apple jelly beverage preparation
무주 반딧물 사과를 크기별로 선별하여 깨끗이 세척한 다음, 2~3cm 크기로 분쇄시켰다. 상기 분쇄된 사과를 착즙기에 넣고 100℃의 온도에서 착즙시켜 사과 착즙액을 제조하였다. The radish firefly apples were sorted by size, washed thoroughly, and then crushed to a size of 2-3 cm. The crushed apple was put into a juicer and juiced at a temperature of 100° C. to prepare an apple juice.
상기 제조된 사과 착즙액 97.5중량%에 특허문헌1에 따라 제조된 젤라틴 효소 분해물 0.1중량%를 혼합한 다음, 실시예 1에서는 약 50℃의 온도에서 10분간, 실시예 2에서는 약 70℃의 온도에서 7분간 가열시켰다.After mixing 0.1% by weight of the gelatin enzyme decomposition product prepared according to Patent Document 1 to 97.5% by weight of the apple juice prepared above, in Example 1 at a temperature of about 50°C for 10 minutes, in Example 2 at a temperature of about 70°C was heated for 7 min.
그 다음, 상기 가열된 혼합물에 겔화제인 한천 0.3중량%, 설탕 2중량%, 및 비타민 C 0.1중량%를 첨가하고, 실시예 1에서는 약 90℃에서 5분간, 실시예 2에서는 약 80℃의 온도에서 9분간 가열시켰다. 상기 가열된 용액을 살균시켜 최종 사과 젤리 음료를 제조하였다.Then, 0.3% by weight of agar as a gelling agent, 2% by weight of sugar, and 0.1% by weight of vitamin C are added to the heated mixture, in Example 1 at about 90°C for 5 minutes, in Example 2 at a temperature of about 80°C was heated for 9 min. The heated solution was sterilized to prepare a final apple jelly beverage.
비교제조예 1~3 : 사과착즙액 제조Comparative Preparation Examples 1-3: Preparation of apple juice
분쇄된 사과를 착즙기에 넣고 각각 실온(25℃), 80℃, 및 120℃ 등 온도를 달리하면서 착즙시키는 것을 제외하고는 상기 실시예 1의 사과 착즙액과 동일한 과정으로 제조하였다. It was prepared in the same manner as in the apple juice of Example 1, except that the crushed apples were put into a juicer and juiced at different temperatures such as room temperature (25° C.), 80° C., and 120° C., respectively.
실험예 1 : 사과 착즙액의 당도 측정Experimental Example 1: Measurement of sugar content in apple juice
본 발명 실시예 1~2, 비교제조예 1~3에 따라 제조된 사과 착즙액, 및 착즙 전 사과(대조군)의 당도를 측정하여 비교하였으며, 그 결과를 다음 표 1에 나타내었다. The sugar content of the apple juice prepared according to Examples 1 and 2 and Comparative Preparation Examples 1 to 3 of the present invention, and the apple (control) before squeezing was measured and compared, and the results are shown in Table 1 below.
실험예 2 : 사과 착즙액의 폴리페놀 함량 측정Experimental Example 2: Measurement of polyphenol content in apple juice
본 발명 실시예 1~2, 비교제조예 1~3에 따라 제조된 사과 착즙액, 및 착즙 전 사과(대조군)의 폴리페놀 함량을 측정하여 비교하였으며, 그 결과를 다음 표 2에 나타내었다. The polyphenol content of the apple juice prepared according to Examples 1 and 2 and Comparative Preparation Examples 1 to 3 of the present invention, and the apple (control group) before squeezing was measured and compared, and the results are shown in Table 2 below.
상기 표 2의 결과를 참조하면, 본 발명에 따라 제조된 사과 착즙액(실시예 1~2)의 당도는 착즙 온도나 착즙 유무에 상관없이 비슷하게 유지함을 확인할 수 있다. Referring to the results of Table 2, it can be confirmed that the sugar content of the apple juice prepared according to the present invention (Examples 1 and 2) is maintained similarly regardless of the juice temperature or whether or not the juice is extracted.
다만, 폴리페놀 함량은 본 발명과 같이 90~110℃의 온도에서 착즙하는 경우가 가장 많이 포함되어 있는 반면, 착즙시키지 않은 분쇄된 상태의 사과에 비해 온도가 본 발명 범위를 벗어나는 비교제조예 1~3의 경우 본 발명에 비해 현저히 낮은 것을 확인할 수 있다. However, as in the present invention, the polyphenol content is most included in the case of juicing at a temperature of 90 to 110° C. as in the present invention, whereas Comparative Preparation Examples 1 to where the temperature is outside the range of the present invention compared to the unjuiced pulverized apple In the case of 3, it can be confirmed that it is significantly lower than that of the present invention.
이러한 결과로부터, 항산화 성분인 폴리페놀이 다량 함유된 사과 젤리 음료의 제조를 위해서는 사과 착즙액 제조시 착즙시키는 온도가 매우 중요함을 확인하였다.From these results, it was confirmed that the temperature at which the apple juice is juiced is very important for the preparation of an apple jelly beverage containing a large amount of polyphenol, an antioxidant component.
실험예 2 : 사과 젤리 음료의 유해 미생물 검출 유무 확인Experimental Example 2: Confirmation of detection of harmful microorganisms in apple jelly beverage
실시예 1~2의 사과 젤리 음료를 3M 페트리필름을 이용하여 다음 표 2와 같은 유해 미생물 검출 여부를 확인하였으며, 그 결과를 다음 표 3에 나타내었다. The apple jelly drinks of Examples 1 and 2 were checked for detection of harmful microorganisms as shown in Table 2 below using 3M Petrifilm, and the results are shown in Table 3 below.
상기 표 3의 결과를 참조하면, 본 발명에 따라 제조된 사과 젤리 음료는 유해 미생물이 모두 검출되지 않음을 확인하였다. 이로써, 본 발명에 따라 제조된 사과 젤리 음료는 젤리 식감을 가지면서도 유해 미생물이 검출되지 않아 음료로서 충분히 즐길 수 있음이 입증되었다. Referring to the results of Table 3, it was confirmed that no harmful microorganisms were detected in the apple jelly beverage prepared according to the present invention. Accordingly, it was proved that the apple jelly beverage prepared according to the present invention can be enjoyed as a beverage because harmful microorganisms are not detected while having a jelly texture.
Claims (5)
상기 겔화제는 카라기난, 잔탄 검, 겔란 검, 로커스트 빈검, 구아 검, 잔탄 검, 한천, 및 곤약으로 이루어진 그룹으로부터 선택되는 1종 이상인 것인 사과 젤리 음료 조성물.The method of claim 1,
The gelling agent is at least one selected from the group consisting of carrageenan, xanthan gum, gellan gum, locust bean gum, guar gum, xanthan gum, agar, and konjac.
상기 젤라틴 효소분해물은 분자량이 200 ~ 50,000 Da인 젤라틴 유래 효소분해물의 분획(fraction)인 것인 사과 젤리 음료 조성물.The method of claim 1,
The apple jelly beverage composition, wherein the gelatine enzyme lysate is a fraction of the gelatin-derived enzyme lysate having a molecular weight of 200 to 50,000 Da.
전체 100중량%를 기준으로 상기 사과 착즙액 90~98중량%, 젤라틴 효소 분해물 0.01~0.5중량%을 혼합하고, 50~70℃로 가열시키는 단계; 및
상기 가열된 혼합물에 겔화제 0.01~0.5중량%, 설탕 0.01~3중량%, 및 비타민 0.01~0.5중량%를 첨가하고 80~90℃로 가열시키는 단계를 포함하는 사과 젤리 음료 조성물의 제조방법. preparing apple juice;
Mixing 90 to 98% by weight of the apple juice and 0.01 to 0.5% by weight of the gelatin enzyme decomposition product based on 100% by weight of the total, heating to 50 to 70 ℃; and
A method for preparing an apple jelly beverage composition comprising adding 0.01 to 0.5% by weight of a gelling agent, 0.01 to 3% by weight of sugar, and 0.01 to 0.5% by weight of vitamins to the heated mixture and heating to 80 to 90°C.
상기 사과 착즙액은 사과를 선별하여 세척 및 분쇄하는 단계, 및
상기 분쇄된 사과를 90~110℃의 온도에서 착즙하는 단계를 거쳐 제조된 것인 제조방법.5. The method of claim 4,
The apple juice is selected for washing and pulverizing apples, and
The manufacturing method that is manufactured through the step of juicing the crushed apple at a temperature of 90 ~ 110 ℃.
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