KR20220033189A - Method for Preparing Carrot or Citrus Juice Without Layer Separation - Google Patents
Method for Preparing Carrot or Citrus Juice Without Layer Separation Download PDFInfo
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- KR20220033189A KR20220033189A KR1020200115271A KR20200115271A KR20220033189A KR 20220033189 A KR20220033189 A KR 20220033189A KR 1020200115271 A KR1020200115271 A KR 1020200115271A KR 20200115271 A KR20200115271 A KR 20200115271A KR 20220033189 A KR20220033189 A KR 20220033189A
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- 241000207199 Citrus Species 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 21
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- 238000000265 homogenisation Methods 0.000 claims description 11
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- 230000008014 freezing Effects 0.000 description 1
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- 229940025878 hesperidin Drugs 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 239000002243 precursor Substances 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
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- 150000008163 sugars Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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- 239000001052 yellow pigment Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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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
- A23L2/06—Extraction of juices from citrus fruits
-
- 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
-
- 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
-
- 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
-
- 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
- A23V2300/46—Ultra high pressure
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- 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 층 분리 현상이 없는 당근 또는 감귤 쥬스의 제조 방법에 관한 것이다.The present invention relates to a method for producing carrot or citrus juice without layer separation.
채소류 중 당근은 대표적인 근채류로 황색이나 등황색을 띄는 2년근 채소로서 등황색 색소인 베타 카로틴은 비타민 A의 전구물질로 그 함량이 매우 높아 항산화 효과, 항암 작용, 성인병 예방 등의 기능을 가지고 있다고 알려져 있다.Among vegetables, carrots are a representative root vegetable and are yellow or orange-yellow two-year-old vegetables. Beta-carotene, an orange-yellow pigment, is a precursor of vitamin A.
감귤은 제주 지역 특산물로 비타민, 미네랄, 식이섬유, 유기산, 유리당 등과 플라보노이드, 리모노이드, 카로티노이드 등의 기능성 물질이 다량 함유되어 있으며 특히 국내산 감귤 과즙은 수입 오렌지 과즙에 비해 산도가 높고 나린진(naringin)과 헤스페리딘(hesperidin) 함량이 2배 이상 함유되어 있는 것으로 알려져 있어 기능적으로도 우수하다. Mandarin oranges are a local specialty of Jeju and contain a large amount of vitamins, minerals, dietary fiber, organic acids, free sugars, and functional substances such as flavonoids, limonoids, and carotenoids. It is known to contain more than twice the hesperidin content, so it is functionally superior.
그런데 당근이나 감귤을 쥬스로 제조할 경우 통상은 생과일을 착즙하여 제조하게 되는데, 그럴 경우 저장이나 보관, 유통 시 착즙액 속에 포함된 탄수화물, 조단백, 섬유소 등의 고형분이 침전하여 층 분리 현상이 발생함으로써 제품으로서의 가치를 떨어뜨리게 된다. However, when carrots or tangerines are juiced, they are usually produced by squeezing fresh fruit. In that case, solids such as carbohydrates, crude protein, and fiber contained in the juice precipitate during storage, storage, and distribution, and layer separation occurs. It reduces the value of the product.
본 발명은 이러한 층 분리 현상이 발생하지 않는 당근 또는 감귤 쥬스의 제조 방법을 개시한다.The present invention discloses a method for producing carrot or citrus juice in which such layer separation does not occur.
본 발명의 목적은 층 분리 현상이 발생하지 않는 당근 또는 감귤 쥬스의 제조 방법을 제공하는 데 있다.It is an object of the present invention to provide a method for producing carrot or citrus juice in which layer separation does not occur.
본 발명의 다른 목적이나 구체적인 목적은 이하에서 제시될 것이다.Other objects or specific objects of the present invention will be set forth below.
본 발명은 아래의 실시예 및 실험예에서 확인되는 바와 같이, 당근 착즙액 또는 감귤 착즙액을 초고압 균질기로 균질화시킨 후 열처리(가열)할 경우 실온에서 정치하여 24시간 보관한 후에도 층 분리 현상(침전물 발생)이 발생하지 않았으나, 초고압 균질기(high pressing homogenizer)로 균질화시키지 않은 경우는 실온 정치·보관 2~4시간 후, 초고압 균질기로 균질화시켰으나 열처리는 하지 않은 경우는 실온 정치·보관 8~10시간 후 층 분리 현상이 발생함을 확인함으로써 완성된 것이다. As confirmed in the Examples and Experimental Examples below, when the present invention is heat-treated (heated) after homogenizing carrot juice or citrus juice with an ultra-high pressure homogenizer, the layer separation phenomenon (sedimentation) ) did not occur, but not homogenized with a high pressing homogenizer, after 2 to 4 hours of standing at room temperature and storage, 8 to 10 hours of standing and storage at room temperature when homogenized with an ultra-high pressure homogenizer but not heat-treated It was completed by confirming that the layer separation phenomenon occurred afterward.
전술한 바를 고려할 때, 본 발명의 층 분리 현상이 발생하지 않는 당근 또는 감귤 쥬스의 제조 방법은 (a) 당근 착즙액 또는 감귤 착즙액을 초고압 균질기로 균질화시키는 단계 및 (b) 균질화시킨 착즙액을 열처리하는 단계를 포함하여 구성된다.Considering the above, the method for producing carrot or citrus juice in which layer separation does not occur according to the present invention comprises the steps of (a) homogenizing carrot juice or citrus juice with an ultra-high pressure homogenizer, and (b) preparing the homogenized juice. It comprises the step of heat-treating.
본 발명의 방법에서, 상기 (a) 단계의 당근 착즙액 또는 감귤 착즙액은 당근 원물이나 감귤 원물을 세척하고 필요에 따라 세절한 후, 통상 메쉬망이 구비된 착즙기를 이용하여 착즙하여 얻어질 수 있다. 착즙기는 고형물인 착즙박이 착즙액에 포함되는 것을 방지하기 위하여 적어도 100 메쉬 이상, 특히 150 ~300 메쉬 범위의 메쉬망이 구비된 것을 이용하는 것이 바람직하다. 또 감귤 원물은 세척 후 그 과피를 제거하여 이용하는 것이 바람직할 수 있다. 또 당근 원물이나 감귤 원물의 세척 시에는 세척 효과 이외에 부가적인 살균 효과를 위해 오존수(ozonated water)나 염소수(chlorin water)를 이용하여 세척하는 것이 바람직할 수 있다.In the method of the present invention, the carrot juice or citrus juice in step (a) can be obtained by washing raw carrot or citrus juice and shredding if necessary, and then squeezing it using a juicer equipped with a mesh network. there is. In order to prevent the juicer, which is a solid, from being included in the juice, it is preferable to use a juicer equipped with a mesh network of at least 100 mesh or more, in particular, a mesh network in the range of 150 to 300 mesh. In addition, it may be preferable to use raw citrus fruits by removing the peel after washing. In addition, when washing raw carrot or citrus raw material, it may be preferable to wash using ozonated water or chlorin water for additional sterilization effect in addition to the cleaning effect.
또 본 발명의 방법에서, 초고압 균질기는 액상 또는 고상의 물질에 높은 압력을 가하여 미립화시키는 장치로, 이러한 초고압 균질기에서 미립화는 높은 압력에 의하여 액상 또는 고상의 물질이 얇고 좁은 공간을 형성하는 균질화 노즐(homogenization nozzle)을 통과할 때 생기는 압력 변동(고압에서 저압으로 압력이 갑자기 낮아짐에 따른 시료의 팽창, 확산), 캐비테이션(cavitation), 충돌력 등에 의하여 이루어진다. 초고압 균질기는 도 1에 도시된 바와 같이, 일반적으로 시료 주입구(10), 시료에 높은 압력을 가하는 압력 펌프(20), 압력 변동, 캐비테이션(cavitation), 충돌력 등에 의해 미립화 과정이 수행되는 균질화 노즐이 구비된 미립자화(저분자화) 챔버(30) 및 배출구(40)를 기본 구성요소로 포함한다.In addition, in the method of the present invention, the ultra-high pressure homogenizer is a device for atomizing a liquid or solid material by applying a high pressure. It is made by pressure fluctuations (expansion and diffusion of the sample due to a sudden drop in pressure from high pressure to low pressure), cavitation, and collision force that occur when passing through a homogenization nozzle. As shown in FIG. 1, the ultra-high pressure homogenizer is a homogenization nozzle in which atomization process is performed by a
본 발명의 방법에서는, 초고압 균질기는 착즙액에 높은 압력을 가하여 압력 변동 등에 의하여 착즙액을 미립화시킬 수 있는 것이면 제한없이 사용될 수 있다. 도 2에는 미립자화 챔버에 구비된 균질화 노즐이 예시적으로 도시되어 있는데, 이 노즐은 공(工)자 형태에 그 중간에 압력이 공급되는 관이 구비된 형태이다. 도 2에서 화살표는 시료의 흐름을 나타낸 것이다. 균질화 노즐의 직경은 작을수록 높은 압력을 발생시킬 수 있지만 단위 시간당 처리량이 감소할 수 있으므로, 특별한 제한은 없지만 60 ~ 250 ㎛ 범위인 것이 바람직할 수 있다.In the method of the present invention, the ultra-high pressure homogenizer can be used without limitation as long as it can atomize the juice by applying a high pressure to the juice and by changing the pressure. FIG. 2 exemplarily shows a homogenization nozzle provided in the atomization chamber, which has a hollow shape and a tube to which pressure is supplied in the middle. In FIG. 2, arrows indicate the flow of the sample. The smaller the diameter of the homogenizing nozzle, the higher the pressure can be generated, but the throughput per unit time can be reduced.
본 발명의 발명에서, 초고압 균질기를 통한 균질화는 50 내지 2,000 Bar의 압력으로 1회 이상 수행될 수 있으며, 바람직하게는 1회 내지 5회 수행될 수 있다. 만일 2회 이상 수행될 경우 최초 수행시 즉 1회째 수행시 200 bar 이상의 압력으로 수행하고 2회째부터는 이보다 낮은 압력 50 내지 150 bar의 압력으로 수행할 수 있다. 아래의 실시예 및 실험예는 300 bar 압력으로 1회 수행하거나 300 bar, 60 bar 압력으로 2회 수행한 경우, 침전물이 2개월까지 발생하지 않았음을 보여준다.In the present invention, homogenization through an ultra-high pressure homogenizer may be performed one or more times at a pressure of 50 to 2,000 Bar, and preferably may be performed one to five times. If it is performed two or more times, it may be performed at a pressure of 200 bar or more at the time of first execution, that is, at the time of the first execution, and may be performed at a pressure of 50 to 150 bar lower than this from the second time. The Examples and Experimental Examples below show that when carried out once at a pressure of 300 bar or twice at a pressure of 300 bar and 60 bar, no sediment was generated until 2 months.
이러한 균질화 단계는 가능하면 착즙액의 성분의 변성을 일으키지 않는 온도 구체적으로 20 내지 80℃ 범위에서 수행되는 것이 바람직하다. This homogenization step is preferably performed at a temperature that does not cause denaturation of the components of the juice, if possible, specifically in the range of 20 to 80°C.
본 발명에서 균질화 단계 후에는 열처리 단계를 수행하게 되는데, 열처리 단계는 균질화 상태를 장기간 지속 또는 안정적으로 유지시키기 위한 단계로 70±10℃ 온도 범위에서 30초 이상 바람직하게는 30초 내지 3분 범위의 시간 동안 수행될 수 있다. 아래의 실시예 및 실험예는 균질화만 시키고 열처리하지 않은 경우 실온 정치·보관 8~10시간 후 층 분리 현상이 발생하지만 균질화시키고 열처리까지 한 경우 2개월까지 층 분리 현상이 발생하지 않음을 보여준다. 따라서 장기간 층 분리 현상이 지속되도록 하기 위해 즉 균질화 상태이 안정적으로 유지 되도록 하기 위해 열처리가 반드시 필요하다고 할 수 있다.In the present invention, after the homogenization step, a heat treatment step is performed. The heat treatment step is a step for maintaining a homogenized state for a long period of time or stably for 30 seconds or more in a temperature range of 70 ± 10 ° C. Preferably 30 seconds to 3 minutes can be performed over time. The following Examples and Experimental Examples show that when homogenization is performed only and heat treatment is not performed, layer separation occurs after 8 to 10 hours of standing and storage at room temperature, but when homogenization and heat treatment are performed, the layer separation phenomenon does not occur up to 2 months. Therefore, it can be said that heat treatment is absolutely necessary in order to maintain the layer separation phenomenon for a long period of time, that is, to stably maintain a homogenized state.
본 발명의 방법은 추가적으로 열처리 단계 후, 음료 제품의 제조를 위해 포장팩이나 포장용기에 충전하는 단계 또는 차후 음료 제품의 제조 등에 이용하기 위해 냉동하고 보관하는 단계가 추가될 수 있다. 냉동 보관은 -10℃ 내지 50℃의 범위에서 이루어질 수 있다.After the additional heat treatment step, the method of the present invention may further include a step of filling a packaging pack or a packaging container for the manufacture of a beverage product, or a step of freezing and storing for use in the manufacture of a beverage product or the like later. Frozen storage may be made in the range of -10 °C to 50 °C.
전술한 바와 같이, 본 발명에 따르면 층 분리 현상이 발생하지 않는 당근 또는 감귤 쥬스의 제조 방법을 제공할 수 있다.As described above, according to the present invention, it is possible to provide a method for producing carrot or citrus juice in which layer separation does not occur.
본 발명의 제조 방법은 착즙액이 층 분리 현상의 발생에 의해 제품으로서 가치를 떨어지는 문제점을 극복할 수 있는 효과를 제공한다. The manufacturing method of the present invention provides an effect that can overcome the problem that the value of the juice decreases as a product due to the occurrence of a layer separation phenomenon.
도 1은 본 발명에 실제 사용된 초고압 균질기 사진이다.
도 2는 초고압 균질기의 모식도와 미립자화(저분자화) 챔버 내의 균질화 노즐의 모식도를 도시한 것이다.
도 3은 층 분리 현상이 발생한 감귤 쥬스(좌측 사진)와 층 분리 현상이 발생하지 않은 감귤 쥬스(우측 사진)의 사진을 예시적으로 나타낸 것이다.1 is a photograph of an ultra-high pressure homogenizer actually used in the present invention.
2 is a schematic diagram of an ultra-high pressure homogenizer and a schematic diagram of a homogenization nozzle in the atomization (low molecular weight) chamber.
3 exemplarily shows pictures of citrus juice with layer separation (photo on the left) and citrus juice without layer separation (photo on the right).
이하 본 발명을 실시예 및 실험예를 참조하여 설명한다. 그러나 본 발명의 범위가 이러한 실시예 및 실험예에 한정되는 것은 아니다.Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these Examples and Experimental Examples.
<실시예> 층 분리 현상이 없는 당근 쥬스 및 감귤 쥬스의 제조<Example> Preparation of carrot juice and citrus juice without layer separation
<실시예 1> 당근 쥬스의 제조예 1<Example 1> Preparation example 1 of carrot juice
제주산 당근을 수세하고 3~5cm의 두께로 세절한 다음 착즙기(메쉬망: 100 메쉬)에 투입하여 착즙한 후 착즙액을, 60℃에서 300 bar의 압력으로 초고압 균질기((주)이에스피이엔지)를 통과시켜 균질시켰다. 균질화시킨 착즙액을 실온(25℃±10℃)으로 냉각한 후 70±10℃에서 30초간 열처리하고 다시 실온으로 냉각한 후 2~5℃ 범위의 온도에서 냉장 보관하면서 실험에 사용하였다.Jeju carrots are washed with water and sliced to a thickness of 3 to 5 cm, then put into a juicer (mesh: 100 mesh) and juiced. SPENG) was passed through and homogenized. The homogenized juice was cooled to room temperature (25° C.±10° C.), heat treated at 70±10° C. for 30 seconds, cooled to room temperature again, and refrigerated at a temperature in the range of 2 to 5° C. and used in the experiment.
<실시예 2> 당근 쥬스의 제조예 2<Example 2> Preparation example 2 of carrot juice
상기 실시예 1과 동일하게 당근 쥬스를 제조하되, 60℃에서 300 bar의 압력으로 초고압 균질기((주)이에스피이엔지)를 통과시킨 착즙액을, 추가적으로 같은 온도에서 60 bar 압력으로 2차 통과시켜 균질화시켜 제조하였다.Carrot juice was prepared in the same manner as in Example 1, but the juice passed through an ultra-high pressure homogenizer (ESP ENG Co., Ltd.) at 60° C. at a pressure of 300 bar, additionally passed a second time at the same temperature and at a pressure of 60 bar It was prepared by homogenization.
<실시예 3> 감귤 쥬스의 제조예 1<Example 3> Manufacture example 1 of citrus juice
상기 실시예 1과 동일하게 초고압균질기를 사용하고(60℃에서 300 bar의 압력) 열처리하여 감귤 쥬스를 제조하되, 감귤은 수세한 후 과피를 제거한 제주산 감귤(온주 밀감)을 사용하여 제조하였다. In the same manner as in Example 1, using an ultra-high pressure homogenizer (pressure of 300 bar at 60° C.) and heat treatment to prepare citrus juice, but the tangerines were washed with water and then the peel was removed from Jeju tangerines (Onju tangerine).
<실시예 4> 감귤 쥬스의 제조예 2<Example 4> Manufacture example 2 of citrus juice
상기 실시예 2와 동일하게 초고압균질기를 사용하고(60℃에서 300 bar의 압력으로 1차, 같은 온도 60 bar 압력으로 2차) 열처리하여 감귤 쥬스를 제조하되, 감귤은 수세한 후 과피를 제거한 제주산 감귤(온주 밀감)을 사용하여 제조하였다. In the same manner as in Example 2, using an ultra-high pressure homogenizer (first at 60 ° C and a pressure of 300 bar, second at the same temperature and pressure of 60 bar) heat treatment to prepare citrus juice, but the tangerine was washed with water and the peel was removed. It was prepared using acid tangerine (Wenju tangerine).
<비교예> 당근 쥬스 및 감귤 쥬스의 비교 제조예<Comparative Example> Comparative Preparation Example of Carrot Juice and Citrus Juice
<비교예 1> 당근 쥬스 비교 제조예 1<Comparative Example 1> Carrot Juice Comparative Preparation Example 1
상기 실시예 1과 동일하게 당근 쥬스를 제조하되, 초고압균질기로 균질화시키는 과정을 생략하고, 착즙 후 열처리만을 하여 당근 쥬스를 제조하였다.Carrot juice was prepared in the same manner as in Example 1, except that the process of homogenizing with an ultra-high pressure homogenizer was omitted, and only heat treatment was performed after juicing to prepare carrot juice.
<비교예 2> 당근 쥬스 비교 제조예 2<Comparative Example 2> Carrot Juice Comparative Preparation Example 2
상기 실시예 1과 동일하게 당근 쥬스를 제조하되, 열처리 과정을 생략하고, 착즙 후 초고압 균질기로 균질화시키는 과정만을 거쳐 당근 쥬스를 제조하였다.Carrot juice was prepared in the same manner as in Example 1, except that the heat treatment process was omitted, and carrot juice was prepared only through the process of homogenizing with an ultra-high pressure homogenizer after juicing.
<비교예 3> 감귤 쥬스의 비교 제조예 1<Comparative Example 3> Comparative Preparation Example 1 of citrus juice
상기 실시예 3과 동일하게 감귤 쥬스를 제조하되, 초고압균질기로 균질화시키는 과정을 생략하고, 착즙 후 열처리만을 하여 감귤 쥬스를 제조하였다.Citrus juice was prepared in the same manner as in Example 3, except that the process of homogenizing with an ultra-high pressure homogenizer was omitted, and only heat treatment was performed after juicing to prepare citrus juice.
<비교예 2> 감귤 쥬스 비교 제조예 2<Comparative Example 2> Mandarin orange juice Comparative Preparation Example 2
상기 실시예 3과 동일하게 감귤 쥬스를 제조하되, 열처리 과정을 생략하고, 착즙 후 초고압 균질기로 균질화시키는 과정만을 거쳐 감귤 쥬스를 제조하였다.Citrus juice was prepared in the same manner as in Example 3, except that the heat treatment process was omitted, and only the process of homogenizing with an ultra-high pressure homogenizer after juicing was performed to prepare citrus juice.
<실험예> 당근 쥬스 및 감귤 쥬스의 층분리 현상에 대한 육안평가<Experimental Example> Visual evaluation of layer separation of carrot juice and citrus juice
냉장 보관하고 있던 상기 제조예 1 내지 4 그리고 비교 제조예 1 내지 4의 당근 쥬스 및 감귤 쥬스(각 제조예 당 5개 시료를 사용함)를 1개월 단위로 꺼내어 실온(25℃±10℃)에서 정치시켜 층 분리 현상이 발생 여부(침전물의 발생 여부)를 육안으로 관찰하였다. 층 분리 현상의 관찰은 24시간 시간 2시간 단위로 12회에 걸쳐 수행하고 침전물이 발생한 시간을 ○(층 분리 발생), ×(층 분리 발생하지 않음)로 체크하여 아래의 표에 나타내었다.Carrot juice and citrus juice of Preparation Examples 1 to 4 and Comparative Preparation Examples 1 to 4 (5 samples for each preparation example were used) that were stored in the refrigerator were taken out every month and left at room temperature (25°C±10°C) Then, it was visually observed whether or not layer separation occurred (whether or not a precipitate was generated). The observation of the layer separation phenomenon was performed 12 times in units of 2 hours for 24 hours, and the time at which the precipitate occurred was checked with ○ (layer separation occurred) and × (layer separation did not occur), and is shown in the table below.
(hr)period
(hr)
(시료 수)Preparation Example 1
(sample water)
(시료 수)
(sample water)
(시료 수)Comparative Preparation Example 1
(sample water)
(시료 수)Comparative Preparation Example 2
(sample water)
(hr)period
(hr)
(시료 수)
(sample water)
(시료 수)Preparation 4
(sample water)
(시료 수)Comparative Preparation Example 3
(sample water)
(시료 수)Comparative Preparation Example 4
(sample water)
상기 표 1에서 확인되듯이, 당근 쥬스의 경우 초고압 균질기로 균질화하고 열처리 과정을 거친 제조예 1과 제조예 2의 경우 24시간 동안 실온에서 정치하여 보관한 후에도 층 분리 현상이 발생하지 않았으나, 초고압 균질기로 균질화하지 않은 비교 제조예 1의 당근 쥬스의 경우 실온 정치·보관 2시간째 4개 시료에서 층 분리 현상이 발생하였고 4시간째에는 5개 시료 모두에서 층 분리 현상이 발생하였으며, 초고압 균질기로 균질화하였지만 열 처리 과정을 거치지 않은 비교 제조예 2의 경우는 10시간째 2개 시료, 12시간째 4개 시료, 14시간째에는 5개 시료 모두에서 층 분리 현상이 발생하였다.As can be seen in Table 1 above, in the case of carrot juice, in the case of Preparation Examples 1 and 2, which were homogenized with an ultra-high pressure homogenizer and subjected to a heat treatment process, layer separation did not occur even after being stored at room temperature for 24 hours. In the case of the carrot juice of Comparative Preparation Example 1, which was not homogenized with a machine, layer separation occurred in 4 samples after 2 hours of standing and storage at room temperature, and layer separation occurred in all 5 samples at 4 hours. However, in Comparative Preparation Example 2, which was not subjected to a heat treatment, layer separation occurred in two samples at 10 hours, four samples at 12 hours, and five samples at 14 hours.
감귤 쥬스의 경우는 상기 표 2에서 확인되듯이, 초고압 균질기로 균질화하고 열처리 과정을 거친 제조예 3과 제조예 4의 경우 24시간 동안 실온에서 정치·보관 후에도 모든 시료에서 층 분리 현상이 발생하지 않았다. 그러나 당근 쥬스에서와 유사하게 초고압 균질기로 균질화하지 않은 비교 제조예 3의 감귤 쥬스의 경우 실온 정치·보관 4시간째 3개 시료에서 층 분리 현상이 발생하였고 6시간째에는 5개 시료 모두에서 층 분리 현상이 발생하였으며, 초고압 균질기로 균질화하였지만 열 처리 과정을 거치지 않은 비교 제조예 4의 경우는 실온 정치·보관 8시간째에 4개 시료, 10시간째에는 5개 시료 모두에서 층 분리 현상이 발생하였다.In the case of citrus juice, as shown in Table 2 above, in the case of Preparation Examples 3 and 4, which were homogenized with an ultra-high pressure homogenizer and subjected to heat treatment, no layer separation occurred in all samples even after standing and stored at room temperature for 24 hours. . However, in the case of the citrus juice of Comparative Preparation Example 3, which was not homogenized with an ultra-high pressure homogenizer similar to that of carrot juice, layer separation occurred in 3 samples at 4 hours of standing and storage at room temperature, and layer separation in all 5 samples at 6 hours. In the case of Comparative Preparation Example 4, which was homogenized with an ultra-high pressure homogenizer but did not undergo heat treatment, layer separation occurred in all 4 samples at 8 hours of standing and storage at room temperature and 5 samples at 10 hours. .
참고로 상기 제조예 1 내지 4의 당근 쥬스와 감귤 쥬스는 1~4℃에서 2개월 동안 냉장 보관하였을 때도 층 분리 현상이 발생하지 않았다(다만 제조예 1의 5개 시료 중 1개 시료에서 50일 경과 후에 층 분리 현상이 약하게 발생하였음). For reference, in the carrot juice and citrus juice of Preparation Examples 1 to 4, layer separation did not occur even when refrigerated at 1-4°C for 2 months (however, 50 days in one of the 5 samples of Preparation Example 1) After lapse, the layer separation phenomenon occurred weakly).
도 3에 층 분리 현상이 발생한 감귤 쥬스(좌측 사진)와 층 분리 현상이 발생하지 않은 감귤 쥬스(우측 사진)의 사진을 예시적으로 나타내었다.3 exemplarily shows citrus juice with layer separation (photo on the left) and citrus juice without layer separation (photo on the right).
Claims (5)
A method for producing carrot or citrus juice in which layer separation does not occur, comprising the steps of (a) homogenizing carrot juice or citrus juice with an ultra-high pressure homogenizer, and (b) heat-treating the homogenized juice.
상기 초고압 균질기를 통한 균질화 단계는 50 내지 2,000 Bar의 압력으로 1회 이상 수행되는 것을 특징으로 하는 방법.
According to claim 1,
The method of homogenizing through the ultra-high pressure homogenizer is characterized in that it is performed at least once at a pressure of 50 to 2,000 Bar.
상기 초고압 균질기를 통한 균질화 단계는 200 bar 이상의 압력으로 1회 이상 수행되는 것을 특징으로 하는 방법.
The method of claim 1,
Method characterized in that the homogenization step through the ultra-high pressure homogenizer is performed at least once at a pressure of 200 bar or more.
상기 열처리 단계는 70±10℃ 온도 범위에서 30초 이상 수행되는 것을 특징으로 하는 방법.
The method of claim 1,
The heat treatment step is a method, characterized in that performed for 30 seconds or more in a temperature range of 70 ± 10 ℃.
A carrot or citrus juice obtained by the method of any one of claims 1 to 4, wherein the layer separation does not occur .
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19980041052A (en) * | 1996-11-30 | 1998-08-17 | 손경식 | How to make vegetable juice |
| KR101006465B1 (en) * | 2010-06-03 | 2011-01-06 | (주)다손 | Method for manufactureing of fresh fruit-vegetables juice |
| KR20180113623A (en) * | 2010-07-21 | 2018-10-16 | 우니버시타트 아우토노마 데 바르셀로나 | Continuous system and procedure of sterilization and physical stabilization of pumpable fluids by means of ultra-high pressure homogenization |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19980041052A (en) * | 1996-11-30 | 1998-08-17 | 손경식 | How to make vegetable juice |
| KR101006465B1 (en) * | 2010-06-03 | 2011-01-06 | (주)다손 | Method for manufactureing of fresh fruit-vegetables juice |
| KR20180113623A (en) * | 2010-07-21 | 2018-10-16 | 우니버시타트 아우토노마 데 바르셀로나 | Continuous system and procedure of sterilization and physical stabilization of pumpable fluids by means of ultra-high pressure homogenization |
Non-Patent Citations (1)
| Title |
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| Yuseong Oh et al., Physicochemical Characteristics and Antioxidant Effect of Citrus Carrot Mixed Juice, Korean Journal of Food and Nutritional Science, 2012, 41(5), 598-604 * |
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