KR20210068724A - A method for preparing persimmon beverage and persimmon beverage perpared by the same method - Google Patents
A method for preparing persimmon beverage and persimmon beverage perpared by the same method Download PDFInfo
- Publication number
- KR20210068724A KR20210068724A KR1020190158071A KR20190158071A KR20210068724A KR 20210068724 A KR20210068724 A KR 20210068724A KR 1020190158071 A KR1020190158071 A KR 1020190158071A KR 20190158071 A KR20190158071 A KR 20190158071A KR 20210068724 A KR20210068724 A KR 20210068724A
- Authority
- KR
- South Korea
- Prior art keywords
- persimmon
- puree
- drink
- prepare
- beverage
- Prior art date
Links
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 142
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 128
- 235000013361 beverage Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 18
- 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 38
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 19
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 19
- 239000011718 vitamin C Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229930091371 Fructose Natural products 0.000 claims abstract description 13
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 13
- 239000005715 Fructose Substances 0.000 claims abstract description 12
- 239000008213 purified water Substances 0.000 claims abstract description 12
- 241000723267 Diospyros Species 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 24
- 239000012141 concentrate Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 4
- 244000055850 Diospyros virginiana Species 0.000 claims description 3
- 238000002845 discoloration Methods 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 3
- 229960002737 fructose Drugs 0.000 description 9
- 238000000926 separation method Methods 0.000 description 7
- 235000019606 astringent taste Nutrition 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 239000003831 antifriction material Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229940077731 carbohydrate nutrients Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L2/08—Concentrating or drying of juices
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/606—Fructose
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
-
- 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
-
- 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
- A23V2300/26—Homogenisation
-
- 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
- A23V2300/31—Mechanical treatment
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 감 퓨레 음료 제조방법 및 상기 제조방법에 의해 제조된 감 퓨레 음료에 관한 것이다.The present invention relates to a method for preparing a persimmon puree beverage and to a persimmon puree beverage prepared by the method.
감은 포도당과 과당의 함량이 높고 비타민 A와 비타민 C가 풍부하여 예로부터 우리나라에서 넓은 연령층으로부터 애용되던 과일이었다. 그러나, 최근 소비자들의 성향과 관련하여 감의 과피에 함유된 탄닌(tannin) 성분으로 인해 떫은맛이 감의 소비에 제한적 요인이 되고, 감의 떫은 맛을 제거하기 위해 감의 껍질이 말랑말랑해지고 단맛이 들 때까지 보관해서 만드는 연시 또는 홍시(ripe persimmon)의 경우 먹기에 불편하고 씹는 식감이 없어 최근의 소비자 경향과 맞지 않아 감의 소비가 제한적이 되고 있다.Persimmons have a high content of glucose and fructose and are rich in vitamin A and vitamin C. However, in relation to recent consumer preferences, the astringent taste becomes a limiting factor in the consumption of persimmons due to the tannin component contained in the persimmon skin. In order to remove the astringent taste of persimmons, the skin of persimmons becomes soft and sweet. The consumption of persimmon is limited because it is inconvenient to eat and has no chewy texture, which is not compatible with recent consumer trends.
감은 풍부한 영양성분 외에 숙취를 풀어주는 효능이 있고, 심장과 폐를 튼튼하게 하고 갈증을 없애주며 소화 기능을 좋아지게 하는 효능이 있는 장점이 있으나, 최근 기존 감의 섭취방법으로는 줄어드는 감의 소비를 해결할 수 없어, 감의 새로운 수요를 만들어낼 수 있는 섭취 방법에 대한 개발이 요구되고 있다.In addition to the rich nutritional content, persimmon has the effect of relieving a hangover, strengthening the heart and lungs, quenching thirst, and improving the digestive function. Since it cannot be solved, the development of an intake method that can create a new demand for persimmon is required.
이와 관련하여, 최근에 이르러서는 감 음료의 연구가 집중되고 있다. 일 예로서, 감을 소재로 한 음료나 홍시를 소재로 한 음료가 개발되고 있으나, 제조된 음료의 질감과 목넘김이 좋지 않고, 점도가 높은 단점이 있어서 소비자에게 높은 호응을 받지 못하고 있다. 이러한 점에서, 감을 원료로 이용될 수 있는 음료 가공방법의 개발이 시급한 실정이다.In this regard, in recent years, research on persimmon drinks has been focused. As an example, beverages made of persimmon or beverages made of red shiitake have been developed, but the manufactured beverage has disadvantages such as poor texture and swallowing, and high viscosity, so it is not well-received by consumers. In this regard, there is an urgent need to develop a beverage processing method that can be used as a raw material persimmon.
본 발명의 목적은 상기와 같은 종래기술의 문제점을 해결하기 위한 것으로서, 보다 구체적으로는 기존 감 음료가 갖는 변색이나 층분리의 문제를 해결하고, 감의 떫은 맛으로 인한 낮은 기호도의 문제를 극복하여, 기호도가 우수한 감 퓨레 음료 제조방법을 제공하는 것을 목적으로 한다.An object of the present invention is to solve the problems of the prior art as described above, and more specifically, to solve the problem of discoloration or layer separation of existing persimmon drinks, and to overcome the problem of low preference due to the astringent taste of persimmon. , An object of the present invention is to provide a method for producing a persimmon puree beverage having excellent taste.
상기 목적을 달성하기 위하여, 본 발명은 감 퓨레 음료의 제조방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing a persimmon puree beverage.
구체적으로, 상기 감 퓨레 음료의 제조방법은 감을 세척, 박피 및 제핵하여 전처리된 감을 제조하는 감 전처리 단계; 상기 전처리된 감을 냉동하는 감 냉동 단계; 상기 냉동된 감을 마쇄한 후, 15 내지 20 메쉬(mesh)의 망을 통과시켜 감 마쇄물을 제조하는 감 마쇄 단계; 상기 감 마쇄물을 40 내지 60 ㎏/㎠의 압력 조건에서 균질화한 다음 83 내지 87℃의 온도 조건에서 180분 동안 가열하여 감 퓨레를 제조하는 감 퓨레 제조단계; 및 상기 감 퓨레에 비타민 C, 과당 및 정제수를 첨가하여 혼합하여 감 음료를 제조하는 감 음료 제조단계를 포함하는 것일 수 있다. Specifically, the manufacturing method of the persimmon puree beverage includes a persimmon pretreatment step of washing, peeling and enucleating persimmon to prepare a pretreated persimmon; persimmon freezing step of freezing the pre-treated persimmon; After grinding the frozen persimmon, the anti-friction step of passing through a mesh of 15 to 20 mesh (mesh) to prepare an anti-friction product; A persimmon puree manufacturing step of homogenizing the crushed material under a pressure of 40 to 60 kg/cm 2 and heating it at a temperature of 83 to 87° C. for 180 minutes to prepare persimmon puree; and adding vitamin C, fructose, and purified water to the persimmon puree and mixing the persimmon drink to prepare a persimmon drink.
상기 감 음료 제조단계는 감 퓨레에 비타민 C, 과당, 정제수 및 레몬농축액을 첨가하여 혼합하여 감 음료를 제조하는 방법으로 수행하는 것일 수 있다.The persimmon drink manufacturing step may be performed by adding vitamin C, fructose, purified water and lemon concentrate to persimmon puree and mixing them to prepare a persimmon drink.
또한, 상기 감 음료 제조단계는 감 퓨레에 감 퓨레 15 중량부를 기준으로, 정제수 60 중량부, 과당 20 중량부, 비타민 C 1 중량부 및 레몬 농축액 4 중량부를 첨가하고 혼합하여 감 음료를 제조하는 방법으로 수행하는 것일 수 있다.In addition, in the persimmon drink manufacturing step, based on 15 parts by weight of persimmon puree, 60 parts by weight of purified water, 20 parts by weight of fructose, 1 part by weight of vitamin C, and 4 parts by weight of lemon concentrate are added and mixed to prepare a persimmon drink. may be done with
또한, 본 발명은 상기 목적을 달성하기 위하여 상기 감 퓨레 음료의 제조방법에 의해 제조된 감 퓨레 음료를 제공한다.In addition, in order to achieve the above object, the present invention provides a persimmon puree beverage prepared by the method for producing the persimmon puree beverage.
본 발명의 본 발명의 감 퓨레 음료 제조방법에 의해 제조된 감 퓨레 음료는 기존 감 음료가 갖는 장기간 보관 시 음료가 변색되거나 층분리가 되는 문제점을 해결하여, 변색 및 층분리가 되지 않을 뿐만 아니라, 식감과 기호도도 우수하여, 다양한 연령대의 소비자들에게 제공될 수 있어, 감의 새로운 소비처를 개발함으로써 감 재배 농가의 수익 향상과 관련 산업분야의 발전에 이바지하여, 관련 산업분야에서 산업적 효과가 뛰어날 것으로 인정된다.The persimmon puree beverage produced by the method for producing a persimmon puree beverage of the present invention solves the problem of discoloration or layer separation of the existing persimmon beverage during long-term storage, and thus does not cause discoloration and layer separation, It has excellent texture and taste, so it can be provided to consumers of various ages, and by developing a new consumer of persimmons, it will contribute to the improvement of profits of persimmon growers and the development of related industries. it is acknowledged
이하, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본 발명의 실시예에 대하여 상세히 설명한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시예에 한정되지 않는다.Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention. However, the present invention may be embodied in many different forms and is not limited to the embodiments described herein.
본 발명에 있어서, 음료란 갈증을 해소하거나 맛을 즐기기 위하여 마시는 것의 총칭을 의미하며 건강기능음료를 포함하는 의도이다. 상기 음료는 지시된 비율로 필수 성분으로서 상기 감 퓨레를 유효성분으로 포함하는 것 외에 다른 성분에는 특별한 제한이 없으며, 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다.In the present invention, beverage means a generic term for drinking to quench thirst or enjoy taste, and is intended to include health functional beverages. The beverage is not particularly limited in other components other than containing the persimmon puree as an active ingredient as an essential ingredient in the indicated ratio, and may contain various flavoring agents or natural carbohydrates as additional ingredients like a conventional beverage. .
본 발명의 발명자들은 기존 소비자에게 제한적으로 소비되던 감 음료의 문제점을 해결하기 위해 연구하던 중, 변색의 문제와 관련하여, 변색을 방지하기 위해 비타민 C를 첨가하면서도 비타민 C의 첨가에 따라 갈변이 촉지되지 않는 비타민 C의 첨가 함량으로 감퓨레 15 중량부 대비 비타민 C 첨가량이 1 중량부가 최적인 것을 확인하였고, 층 분리와 관련하여, 제조된 감 퓨레의 함량이 전체 조성물 100 중량부 대비 15 중량부인 것이 층 분리를 방지하면서도, 조직 내의 수분 분리가 일어나지 않아 최적인 것을 확인하여, 이를 기초로 본 발명을 완성하였다.The inventors of the present invention, while researching to solve the problem of persimmon drinks that were consumed limitedly by existing consumers, with respect to the problem of discoloration, while adding vitamin C to prevent discoloration, browning was facilitated by the addition of vitamin C It was confirmed that 1 part by weight of vitamin C was optimal compared to 15 parts by weight of persimmon puree as the added content of vitamin C that was not added, and with respect to layer separation, it was confirmed that the content of the prepared persimmon puree was 15 parts by weight based on 100 parts by weight of the total composition. While preventing layer separation, it was confirmed that it was optimal because moisture separation did not occur in the tissue, and the present invention was completed based on this.
이하, 본 발명에 대해 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 감 퓨레 음료의 제조방법을 제공한다.The present invention provides a method for preparing a persimmon puree beverage.
구체적으로, 상기 감 퓨레 음료의 제조방법은 감 전처리 단계; 감 냉동 단계; 감 마쇄 단계; 감 퓨레 제조단계; 및 상기 감 음료 제조단계를 포함하는 것일 수 있다.Specifically, the method for preparing the persimmon puree beverage includes a persimmon pretreatment step; persimmon freezing step; anti-friction step; Persimmon puree manufacturing step; and the persimmon beverage manufacturing step.
더욱 구체적으로, 상기 감 퓨레 음료의 제조방법은 감을 세척, 박피 및 제핵하여 전처리된 감을 제조하는 감 전처리 단계; 상기 전처리된 감을 냉동하는 감 냉동 단계; 상기 냉동된 감을 마쇄한 후, 15 내지 20 메쉬(mesh)의 망을 통과시켜 감 마쇄물을 제조하는 감 마쇄 단계; 상기 감 마쇄물을 40 내지 60 ㎏/㎠의 압력 조건에서 균질화한 다음 83 내지 87℃의 온도 조건에서 180분 동안 가열하여 감 퓨레를 제조하는 감 퓨레 제조단계; 및 상기 감 퓨레에 비타민 C, 과당 및 정제수를 첨가하여 혼합하여 감 음료를 제조하는 감 음료 제조단계를 포함하는 것일 수 있다.More specifically, the manufacturing method of the persimmon puree beverage includes a persimmon pretreatment step of washing, peeling and enucleating persimmon to prepare a pretreated persimmon; persimmon freezing step of freezing the pre-treated persimmon; After grinding the frozen persimmon, the anti-friction step of passing through a mesh of 15 to 20 mesh (mesh) to prepare an anti-friction product; a persimmon puree manufacturing step of homogenizing the crushed persimmon material under a pressure of 40 to 60 kg/cm 2 and heating it for 180 minutes at a temperature of 83 to 87° C. and adding vitamin C, fructose, and purified water to the persimmon puree and mixing the persimmon drink to prepare a persimmon drink.
상기 감 전처리 단계는 감을 세척, 박피 및 제핵하는 방법으로 수행할 수 있다.The persimmon pretreatment step may be performed by washing, peeling and enucleating the persimmon.
보다 구체적으로, 상기 감 전처리 단계는 시중에서 구입한 감, 바람직하게는 대봉감을 구입하여 유수에서 세척한 후, 꼭지와 씨 및 껍질을 제거하는 방법으로 수행할 수 있다.More specifically, the persimmon pretreatment step may be performed by purchasing commercially purchased persimmons, preferably Daebong persimmons, washing them in running water, and then removing the stems, seeds and skins.
상기 감 냉동 단계는 상기 전처리한 감을 냉동고를 이용하여 - 20 내지 - 1 ℃ 또는 - 15 내지 - 2 ℃ 또는 - 10 내지 - 4℃에서 1시간 내지 48시간 또는 2시간 내지 24시간 또는 6시간 내지 12시간 동안 냉동하는 방법으로 수행할 수 있다.The step of freezing the pre-treated persimmon using the freezer at -20 to -1 ℃ or -15 to -2 ℃ or -10 to -4 ℃ 1 hour to 48 hours or 2 hours to 24 hours or 6 hours to 12 hours It can be carried out by a method of freezing for a period of time.
상기 감 마쇄 단계는 상기 냉동한 감을 메쉬(mesh) 망, 바람직하게는 1 mm 내지 3 mm 메쉬(mesh)의 망에서 가는 방법으로 마쇄하거나, 마쇄기에 넣고 마쇄하여 슬러리 상태로 감 마쇄물을 제조하는 방법으로 수행할 수 있다. 상기 마쇄기로 마쇄하는 경우, 1 mm 내지 3 mm 메쉬의 망을 통과시키는 과정을 더욱 추가로 수행할 수 있다.In the anti-friction step, the frozen persimmon is ground by a fine method in a mesh network, preferably a mesh of 1 mm to 3 mm mesh, or put into a grinder and grinded to prepare an anti-friction product in a slurry state. method can be done. When grinding with the grinder, a process of passing a mesh of 1 mm to 3 mm mesh may be further additionally performed.
상기 감 퓨레 제조단계는 상기 감 마쇄물을 40 내지 60 ㎏/㎠ 또는 50 ㎏/㎠ 의 압력 조건에서 방치하여 균질화한 다음, 83 내지 87℃ 또는 85℃의 온도 조건에서 180분 동안 가열하여 살균하는 방법으로 수행할 수 있다.The persimmon puree manufacturing step is to homogenize the persimmon pulverized material by leaving it at a pressure of 40 to 60 kg/cm 2 or 50 kg/cm 2 , and then heating it at a temperature of 83 to 87° C. or 85° C. for 180 minutes to sterilize. method can be done.
상기 감 퓨레 제조 단계에서 균질화 과정의 압력이 40 ㎏/㎠ 미만인 경우 안정성이 떨어지는 한계가 있으며, 60 ㎏/㎠ 초과인 경우 떫은 맛이 강해 지는 한계가 있기에 상기 범위 내에서 수행하는 것이 바람직하다. 또한, 상기 가열은 83℃ 미만인 경우 안정성이 떨어지며 살균이 충분히 되지 않는 한계가 있고, 87 ℃ 초과인 경우, 제조된 감 퓨레가 떫은 맛이 강해지고 갈변이 일어나는 한계가 있으므로, 상기 범위 내에서 수행하는 것이 바람직하다.When the pressure of the homogenization process in the persimmon puree manufacturing step is less than 40 kg/cm 2 , there is a limit to poor stability, and when it is more than 60 kg/cm 2 , there is a limit in that the astringent taste is strong. Therefore, it is preferable to carry out within the above range. In addition, when the heating is less than 83 ° C, stability is poor and there is a limit that sterilization is not sufficient, and when it is more than 87 ° C, the astringent taste of the prepared persimmon puree is strong and there is a limit to browning. it is preferable
상기 감 음료 제조단계는 상기 제조된 감 퓨레에 비타민 C, 과당 및 정제수를 첨가하여 혼합하는 방법으로 수행할 수 있으며, 바람직하게는 레몬농축액을 더 첨가할 수 있다.The manufacturing step of the persimmon drink may be performed by adding vitamin C, fructose and purified water to the prepared persimmon puree and mixing them, preferably, a lemon concentrate may be further added.
바람직하게는, 상기 감 음료 제조단계는 감 퓨레에 감 퓨레 15 중량부를 기준으로, 정제수 60 중량부, 과당 20 중량부, 비타민 C 1 중량부 및 레몬 농축액 4 중량부를 첨가하고 혼합하는 방법으로 수행할 수 있다.Preferably, the persimmon beverage preparation step is performed by adding and mixing 60 parts by weight of purified water, 20 parts by weight of fructose, 1 part by weight of vitamin C and 4 parts by weight of lemon concentrate based on 15 parts by weight of persimmon puree to persimmon puree. can
또한, 상기 감 음료 제조단계는 상기 감 음료 100 중량부를 기준으로 감 퓨레 10 내지 20 중량부, 바람직하게는 15 중량부, 정제수 60 중량부, 과당 20 중량부, 비타민 C 0.5 내지 2 중량부, 바람직하게는 1 중량부 및 레몬 농축액 4 중량부를 첨가하고 혼합하는 방법으로 수행할 수 있다.In addition, the persimmon drink manufacturing step is based on 100 parts by weight of the persimmon drink, 10 to 20 parts by weight of persimmon puree, preferably 15 parts by weight, 60 parts by weight of purified water, 20 parts by weight of fructose, 0.5 to 2 parts by weight of vitamin C, preferably It can be carried out by adding and mixing 1 part by weight and 4 parts by weight of lemon concentrate.
상기 감 퓨레가 10 중량부 미만인 경우, 감 퓨레 함량이 낮아 층 분리 현상이 발생될 수 있고, 감 퓨레가 20 중량부 초과인 경우, 조직 내의 수분을 분리시키며 당도가 높아 과즙함량이 높은 홍시음료를 만들지 못하는 문제점이 있다.When the persimmon puree content is less than 10 parts by weight, the persimmon puree content is low, so layer separation may occur. When the persimmon puree is more than 20 parts by weight, the persimmon puree separates moisture in the tissue and has a high sugar content, so a red drink with a high fruit juice content There is a problem that it cannot be made.
상기 비타민 C가 0.5 중량부 미만인 경우, 감퓨레의 변색 방지 역할을 충분히 수행하지 못하고, 비타민 C가 2 중량부 초과인 경우, 갈변을 촉진하는 한계가 있다.When the vitamin C is less than 0.5 parts by weight, the role of preventing discoloration of gamma puree is not sufficiently performed, and when the vitamin C is more than 2 parts by weight, there is a limit in promoting browning.
상기 본 발명의 감 퓨레 음료는 일 예로 다음과 같이 실험을 수행하였다.The persimmon puree beverage of the present invention, as an example, was tested as follows.
모든 실험결과는 최소한 3회 이상 반복하여 평균치로 표시하였고, 각 군과의 비교는 ANOVA test를 이용하여 각각 p<0.05인 경우를 유의성 있는 것으로 판정하였다.All experimental results were repeated at least 3 times and expressed as the average value, and the comparison with each group was determined to be significant when p <0.05, respectively, using the ANOVA test.
제조예. 감 퓨레 음료의 제조manufacturing example. Preparation of Persimmon Puree Drink
본 연구에 사용한 감은 전라남도 나주시 농협에서 대봉감을 구입하여 사용하였다.The persimmons used in this study were purchased from the Nonghyup in Naju, Jeollanam-do and used.
상기 대봉감을 유수에서 세척한 다음 물기를 제거하고, 꼭지와 씨 및 껍질을 제거한 후 식품용 냉동고를 이용하여 - 4℃에서 8시간 동안 냉동하여 냉동 대봉감을 제조하였다.After the Daebonggam was washed in running water, the water was removed, the stalk, seeds and skin were removed, and then frozen for 8 hours at 4°C using a food freezer to prepare a frozen Daebonggam.
상기 냉동 대봉감을 2 mm 메쉬(mesh)망에서 갈아서 감 마쇄물을 제거한 후, 50 ㎏/㎠ 의 압력 조건에서 10분 동안 처리하고, 85℃의 온도 조건에서 180분 동안 가열하여 감 퓨레를 제조하였다.The frozen Daebong persimmon was ground in a 2 mm mesh network to remove anti-friction substances, treated for 10 minutes under a pressure condition of 50 kg/cm 2 , and heated at a temperature of 85° C. for 180 minutes to prepare persimmon puree. .
상기 제조된 감 퓨레를 하기 표 1의 조건으로 각 성분을 첨가하고 혼합하여 감 음료를 제조하였다. 하기 표 1의 각 단위는 g이다.Each component was added to the prepared persimmon puree under the conditions shown in Table 1 below and mixed to prepare a persimmon drink. Each unit in Table 1 below is g.
이상에서 본 발명의 바람직한 실시예에 대하여 상세하게 설명하였지만 본 발명의 권리범위는 이에 한정되는 것은 아니고 다음의 청구범위에서 정의하고 있는 본 발명의 기본 개념을 이용한 당업자의 여러 변형 및 개량 형태 또한 본 발명의 권리범위에 속하는 것이다.Although the preferred embodiment of the present invention has been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention defined in the following claims are also present is within the scope of the
Claims (4)
상기 전처리된 감을 냉동하는 감 냉동 단계;
상기 냉동된 감을 마쇄한 후, 15 내지 20 메쉬(mesh)의 망을 통과시켜 감 마쇄물을 제조하는 감 마쇄 단계;
상기 감 마쇄물을 40 내지 60 ㎏/㎠의 압력 조건에서 균질화한 다음 83 내지 87℃의 온도 조건에서 180분 동안 가열하여 감 퓨레를 제조하는 감 퓨레 제조단계; 및
상기 감 퓨레에 비타민 C, 과당 및 정제수를 첨가하여 혼합하여 감 음료를 제조하는 감 음료 제조단계
를 포함하는 감 퓨레 음료의 제조방법.A persimmon pretreatment step of washing, peeling and enucleating persimmons to prepare pretreated persimmons;
Persimmon freezing step of freezing the pre-treated persimmon;
After grinding the frozen persimmon, the anti-friction step of passing through a mesh of 15 to 20 mesh (mesh) to prepare an anti-friction product;
a persimmon puree manufacturing step of homogenizing the crushed persimmon material under a pressure of 40 to 60 kg/cm 2 and heating it at a temperature of 83 to 87° C. for 180 minutes to prepare persimmon puree; and
A persimmon drink manufacturing step of adding vitamin C, fructose and purified water to the persimmon puree and mixing them to prepare a persimmon drink
A method for producing a persimmon pure drink comprising a.
상기 감 음료 제조단계는 감 퓨레에 비타민 C, 과당, 정제수 및 레몬농축액을 첨가하여 혼합하여 감 음료를 제조하는 방법으로 수행하는 것을 특징으로 하는 감 퓨레 음료의 제조방법According to claim 1,
The persimmon drink manufacturing step is a method for producing a persimmon puree beverage, characterized in that it is performed by adding vitamin C, fructose, purified water and lemon concentrate to persimmon puree and mixing them to prepare a persimmon drink.
상기 감 음료 제조단계는 감 퓨레에 감 퓨레 15 중량부를 기준으로, 정제수 60 중량부, 과당 20 중량부, 비타민 C 1 중량부 및 레몬 농축액 4 중량부를 첨가하고 혼합하여 감 음료를 제조하는 방법으로 수행하는 것을 특징으로 하는 감 퓨레 음료의 제조방법According to claim 1,
The manufacturing step of the persimmon drink is performed by adding and mixing 60 parts by weight of purified water, 20 parts by weight of fructose, 1 part by weight of vitamin C and 4 parts by weight of lemon concentrate, based on 15 parts by weight of persimmon puree, to persimmon puree to prepare a persimmon drink. A method for producing a persimmon pure drink, characterized in that
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020190158071A KR20210068724A (en) | 2019-12-02 | 2019-12-02 | A method for preparing persimmon beverage and persimmon beverage perpared by the same method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020190158071A KR20210068724A (en) | 2019-12-02 | 2019-12-02 | A method for preparing persimmon beverage and persimmon beverage perpared by the same method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20210068724A true KR20210068724A (en) | 2021-06-10 |
Family
ID=76378005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020190158071A KR20210068724A (en) | 2019-12-02 | 2019-12-02 | A method for preparing persimmon beverage and persimmon beverage perpared by the same method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20210068724A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101281552B1 (en) | 2011-08-29 | 2013-07-03 | (주)카페베네 | Watermelon beverage comprising watermelon puree and making method thereof |
| KR101430803B1 (en) | 2012-04-23 | 2014-08-14 | 호서대학교 산학협력단 | Apple jel beverage and method for making the same |
| KR101802031B1 (en) | 2015-09-24 | 2017-11-28 | 단국대학교 천안캠퍼스 산학협력단 | Preparation method of concentrated strawberry fruit drink exhibiting improved pigment stability and antioxidative activity |
-
2019
- 2019-12-02 KR KR1020190158071A patent/KR20210068724A/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101281552B1 (en) | 2011-08-29 | 2013-07-03 | (주)카페베네 | Watermelon beverage comprising watermelon puree and making method thereof |
| KR101430803B1 (en) | 2012-04-23 | 2014-08-14 | 호서대학교 산학협력단 | Apple jel beverage and method for making the same |
| KR101802031B1 (en) | 2015-09-24 | 2017-11-28 | 단국대학교 천안캠퍼스 산학협력단 | Preparation method of concentrated strawberry fruit drink exhibiting improved pigment stability and antioxidative activity |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104336706A (en) | Preparation method for sugarcane and water-chestnut juice | |
| CN105454941A (en) | Kiwi fruit and banana compound juice | |
| CN106962709A (en) | A kind of processing method of the beverage of soft pear juice containing vapour | |
| KR20180027077A (en) | inner beauty fermentation pudding and the process of manufacture that use Natural strawberry fermented vinegar | |
| KR20210002353A (en) | Peach jelly premix and the preparation method thereof | |
| CN112167578A (en) | Method for making natural konjak jelly | |
| KR101606113B1 (en) | Composition of sauce for meat including grape and method of manufacturing thereof | |
| CN103484298A (en) | Mango wine | |
| KR20210092438A (en) | Beverage containing plant proteins and method thereof | |
| KR101587589B1 (en) | The manufacturing method of lotus root jam | |
| KR20180020840A (en) | fruit vinegar Jelly | |
| BRPI0606948B1 (en) | a cashew beverage powder mixture and the process for preparing it. | |
| KR102363491B1 (en) | Manufacturing method for sweet persimmon puree and sweet persimmon puree | |
| CN106418523B (en) | A kind of stable type tara vine functional health curdled milk | |
| KR20210068724A (en) | A method for preparing persimmon beverage and persimmon beverage perpared by the same method | |
| KR20120064875A (en) | Manufacturing method for mesil chojang | |
| KR102509364B1 (en) | Soy Sauce and Manufacturing Method Thereof | |
| KR102339451B1 (en) | Fruits and vegetables juice and manufacturing method of the same | |
| KR100744583B1 (en) | Apricot red pepper sauce and manufacturing method for the same | |
| KR102091063B1 (en) | Method for manufacturing a beverage comprising blueberry | |
| KR20200115087A (en) | Method for preparing fruit jelly beverage and the fruit jelly beverage produced by the same method | |
| KR101933790B1 (en) | Composition for dressing comprising tomato and process of preparation thereof | |
| KR20100130492A (en) | Grapefruit undiluted solution and grapefruit puree preparing | |
| CN105265974A (en) | Almond flavored tartary buckwheat beverage and preparation method thereof | |
| KR101644617B1 (en) | Method for manufacturing Composition of sauce for meat including grape and the Composition of sauce for meat by the method |