KR20220039289A - A manufacture method of reduced sugar content orange juice - Google Patents

Abstract

The present invention relates to a manufacturing method of orange juice with reduced sugar. The content of the manufacturing method uses an enzyme method to cause a sugar transfer reaction so as to reduce the total amount of sugar (monosaccharides, disaccharides) inherent in orange juice and increase the amount of oligosaccharides exhibiting functionality. In addition, an optimization condition for increasing efficiency of a sugar transfer reaction is set and a condition for minimizing negative elements, which can occur during the reaction, is set in the manufacturing method of orange juice.

Description

The manufacturing method of orange juice with reduced sugar content {A manufacture method of reduced sugar content orange juice}

The present invention relates to a method for producing 100% orange juice in which the sugar content is reduced and the Fructo-oligosaccharides content is increased due to the sugar content.

In the past, juice was the preferred beverage because it was thought that fruit could be easily eaten without by-products and had a positive effect on health. However, with the development of science, the negative effects of sugars in juice have been highlighted rather than the beneficial effects, and consumers are reluctant to purchase juice. In addition, the RTD juice beverage market is shrinking further as the number of substitutes for juice increases, the number of stores specializing in fresh fruit juice juice, and the recent health-oriented food trend strengthen.

In particular, in the case of 100% fruit juice with a high fruit juice content, consumers are more reluctant because the sugar content is relatively high. Various kinds of efforts are being made to improve the negative view of such juices. For example, organic juices that can be eaten without worrying about chemical components, fruit and vegetable fermented juices using various vegetables that are good for health and increasing ingredients beneficial to health through fermentation, Unheated juices, etc.

When it comes to fruit juice, the first thing that comes to mind is orange juice. In fact, if you look at the distribution of fruit types of 100% fruit juice in Korea, orange juice accounts for most, followed by grape juice and apple juice.

Oranges are also rich in healthy nutrients. Vitamin C with antioxidant effect, Hesperidin, a kind of flavonoid with anticancer effect, and soluble dietary fiber with intestinal function are representative. The sugar composition of orange juice differs depending on the variety and cultivation conditions, but on average, the total sugar content is 8~12g/100mL, with 2~3g/100mL of glucose, 2-3g/100mL of fructose, and 4~6g/100mL of sucrose. am.

In general, monosaccharides (glucose, fructose) and disaccharides (sucrose, maltose, lactose) known as saccharides are absorbed in the stomach or small intestine. On the other hand, in the case of functional oligosaccharides, they go down to the large intestine without being digested in our body and serve as prebiotics as food for beneficial bacteria, bifidobacteria. Functional oligosaccharides include Fructo-oligosaccharides and Isomalto-oligosaccharides.

In the case of fructo-oligosaccharides, various functionalities have been demonstrated in addition to calories. Through clinical trials, the functionalities that can help increase intestinal bifidobacteria, inhibit the growth of harmful intestinal bacteria, facilitate bowel movements, and help calcium absorption have been recognized.

Korean Patent Publication No. 10-2016-0041421

The present invention was derived from the above needs, and its purpose is to reduce the total amount of monosaccharides and disaccharides by changing the composition of saccharides in the juice using an enzyme method, thereby realizing reduced sugar and oligosaccharides showing functionality. is to increase

Another object of the present invention is to provide an improved method for producing orange juice by optimizing reaction efficiency by controlling time, concentration, and stirring speed and minimizing browning, reverse reaction, and unpleasant flavor that may occur during the reaction.

In order to solve the above problems, the present invention provides means for solving the problems as follows.

In one aspect of the present invention, there is provided a method for producing fruit juice with reduced sugar, comprising adding and fermenting a glycotransferase capable of causing a change in sugar composition to a fruit concentrate or fruit juice, wherein the enzyme comprises: Provided is a method for producing fruit juice with reduced sugar, at least one of fructosyltransferase, transglucosidase, and isomerase.

In one aspect of the present invention, the enzyme is administered at an enzyme concentration of 0.005 g/100mL to 0.150 g/100mL with respect to the fruit concentrate or fruit juice, and the fermenting step is performed at a temperature of 25°C to 60°C. Provided is a method for producing reduced sugar fruit juice, which is fermented for hours to 60 hours.

In one aspect of the present invention, the fruit is orange, grape, apple, mango, grapefruit, tangerine, citron, pear, kiwi, melon and pineapple any one or more, it provides a method for producing a reduced sugar fruit juice.

In one aspect of the present invention, the fruit concentrate has a sugar content of 11 to 65 Brix through a refractive saccharometer, and the fruit juice has a sugar content of 8 to 13 Brix through an oyster saccharometer. provides

In one aspect of the present invention, the fruit is an orange, and the enzyme is administered at an enzyme concentration of 0.015 g/100mL to 0.100 g/100mL with respect to the fruit concentrate or fruit juice, and the fermenting step is from 27°C to 53°C. To provide a method for producing fruit juice with reduced sugar, which is fermented for 2 to 50 hours at a temperature condition of ℃.

In one aspect of the present invention, when the manufacturing method uses a fruit concentrate, diluting the fruit concentrate before the fermenting step; and preheating the diluent prior to the enzymatic reaction.

In one aspect of the present invention, the method includes the steps of filtering a fruit concentrate or fruit dilution solution on which fermentation is completed after the step of fermentation; inactivating the enzyme through heat treatment; and packaging.

Another aspect of the present invention provides a fruit juice with reduced sugar in the fruit juice prepared according to any one of the aspects of the present invention, wherein the juice has a fructo-oligosaccharide content of 0.30 g/100 mL or more do.

In another aspect of the present invention, the juice is a sugar-reduced fruit juice having a fructo-oligosaccharide content of 0.30 g/100mL to 3.00 g/100mL and a total sucrose content of 3.15 g/100mL or less. to provide.

In another aspect of the present invention, the juice has a fructo-oligosaccharide content of 0.30 g/100mL to 2.00 g/100mL, and a total content of sucrose of 0.80 g/100mL to 3.15 g/100mL or less, reducing sugar Served with aged fruit juice.

In another aspect of the present invention, the juice is orange juice, has a sugar content of 9 to 15 Brix through a refractive saccharometer, A'd is 0.70 to 0.80%, pH is 3.7 to 4.2, and fructo-oligosaccharides Provided is a sugar-reduced fruit juice having a content of 0.30 g/100mL to 2.00 g/100mL and a total sucrose content of 0.80 g/100mL to 3.15 g/100mL or less.

The manufacturing method according to one aspect of the present invention increases the efficiency of glucose reduction by setting optimal conditions for the enzymatic reaction in orange juice and increases the content of oligosaccharides showing functionality to obtain healthy and differentiated orange juice from existing distribution products. can

1 is a Fructo-oligosaccharides glycosylation mechanism.
2 is a schematic diagram of a manufacturing process of orange juice according to an aspect of the present invention.

Unless otherwise specified, all numbers, values, and/or expressions expressing ingredients, reaction conditions, and amounts of ingredients used herein refer to a variety of measures that may occur in obtaining such values, among others, in which such numbers are inherently different. Since they are approximations reflecting uncertainty, it should be understood as being modified by the term “about” in all cases. Also, where the disclosure discloses numerical ranges, such ranges are continuous and inclusive of all values from the minimum to the maximum inclusive of the range, unless otherwise indicated. Furthermore, when such ranges refer to integers, all integers inclusive from the minimum to the maximum inclusive are included, unless otherwise indicated.

In this specification, when a range is described for a variable, the variable will be understood to include all values within the stated range including the stated endpoints of the range. For example, a range of “5 to 10” includes the values of 5, 6, 7, 8, 9, and 10, as well as any subranges such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc. It will be understood to include any value between integers that are appropriate for the scope of the recited range, such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and the like. Also for example, ranges from "10% to 30%" include values of 10%, 11%, 12%, 13%, etc. and all integers up to and including 30%, as well as 10% to 15%, 12% to It will be understood to include any subranges such as 18%, 20% to 30%, etc., as well as any value between reasonable integers within the scope of the recited ranges, such as 10.5%, 15.5%, 25.5%, and the like.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of (1) diluting the orange concentrate; (2) preheating the diluent before the enzymatic reaction; (3) adding an enzyme; (4) stirring the enzyme-added dilution; (5) filtering the reaction dilution solution; (5) inactivating the enzyme by heat treatment; (6) It provides a method for manufacturing orange juice, comprising the step of packaging.

The present invention provides orange juice containing Fructo-oligosaccharides, which are functional sugars, using a glycosyltransferase.

In the present invention, "enzyme reaction" means using fructosyltransferase in orange juice in step 1: hydrolysis of sucrose to fructose and glucose, and in step 2: transferring the product, fructose to other sucrose, to make a product. This reaction occurs continuously and the original fructose in orange juice is not used as a substrate in this reaction. The reaction result is a total of three products: GF2 (1-Kestose), GF3 (Nystose), and GF4 (Fructosylnystose). The sum of the preceding three substances is the sum of fructo-oligosaccharides.

The mechanism of fructo-oligosaccharides sugar transfer is shown in FIG. 1 .

One embodiment of the present invention provides 100% orange juice containing oligosaccharides by causing a change in the original sugar composition (sugar reduction) of the juice through an enzyme reaction in the orange concentrate.

In one embodiment, in the case of the orange concentrate, the sugar content through a refractometer may be 11 to 65 Brix.

In one embodiment, the enzyme is fructosyltransferase (Fructosyltransferase), transglucosidase (Transglucosidase), isomerase (Isomerase), etc. that cause a change in sugar composition, and the oligosaccharide produced is fructo-oligosaccharide (Fructo- oligosaccharides), isomalto-oligosaccharides, and tagatose.

In one embodiment, the enzyme reaction time may be the time immediately before the reverse reaction (oligosaccharide decomposition) occurs.

In one embodiment, the enzymatic reaction may be a method implemented under conditions capable of minimizing the amount of glucose, which is a reactant as well as a factor inhibiting the reaction.

In one embodiment, in addition to the orange concentrate, fruit juices other than grapes, apples, mangoes, etc. may also be used for producing juice containing oligosaccharides through an enzyme reaction.

Another embodiment of the present invention provides 100% orange juice containing oligosaccharides by causing a change in the original sugar composition (sugar reduction) of the juice through an enzyme reaction in the orange juice.

In one embodiment, in the case of orange juice, the sugar content through a refractometer may be 8 to 13 Brix.

In one embodiment, the enzyme is fructosyltransferase (Fructosyltransferase), transglucosidase (Transglucosidase), isomerase (Isomerase), etc. that cause a change in sugar composition, and the oligosaccharide produced is fructo-oligosaccharide (Fructo- oligosaccharides), isomalto-oligosaccharides, and tagatose.

In one embodiment, the average sugar composition of orange juice is 2~3g/100mL of Glucose, 2-3g/100mL of Fructose, 4~6g/100mL of Sucrose, and 8~12g/100mL of Total (at 11.8°bx). am.

In one embodiment, the enzyme reaction time may be the time immediately before the reverse reaction (oligosaccharide decomposition) occurs.

In one embodiment, the enzymatic reaction may be a method implemented under conditions capable of minimizing the amount of glucose, which is a reactant as well as a factor inhibiting the reaction.

In one embodiment, in addition to orange juice, juices other than grapes, apples, mangoes, etc. may also be used for producing juice containing oligosaccharides through an enzyme reaction.

Hereinafter, various aspects of the present invention will be described in detail.

In one aspect of the present invention, there is provided a method for producing fruit juice with reduced sugar, comprising adding and fermenting a glycotransferase capable of causing a change in sugar composition to a fruit concentrate or fruit juice, wherein the enzyme comprises: Provided is a method for producing fruit juice with reduced sugar, at least one of fructosyltransferase, transglucosidase, and isomerase.

In one aspect of the present invention, the enzyme is administered at an enzyme concentration of 0.005 g/100mL to 0.150 g/100mL with respect to the fruit concentrate or fruit juice, and the fermenting step is performed at a temperature of 25°C to 60°C. Provided is a method for producing reduced sugar fruit juice, which is fermented for hours to 60 hours. When the above numerical conditions are satisfied, it is possible to provide a sugar-reduced fruit juice with improved sensory and functional properties.

In one aspect of the present invention, the fruit is orange, grape, apple, mango, grapefruit, tangerine, citron, pear, kiwi, melon and pineapple any one or more, it provides a method for producing a reduced sugar fruit juice.

In one aspect of the present invention, the fruit concentrate has a sugar content of 11 to 65 Brix through a refractive saccharometer, and the fruit juice has a sugar content of 8 to 13 Brix through an oyster saccharometer. provides When the above numerical conditions are satisfied, it is possible to provide a sugar-reduced fruit juice with improved sensory and functional properties.

In one aspect of the present invention, the fruit is an orange, and the enzyme is administered at an enzyme concentration of 0.015 g/100mL to 0.100 g/100mL with respect to the fruit concentrate or fruit juice, and the fermenting step is from 27°C to 53°C. To provide a method for producing fruit juice with reduced sugar, which is fermented for 2 to 50 hours at a temperature condition of ℃. When the above numerical conditions are satisfied, it is possible to provide a sugar-reduced fruit juice with improved sensory and functional properties.

In one aspect of the present invention, when the manufacturing method uses a fruit concentrate, diluting the fruit concentrate before the fermenting step; and preheating the diluent prior to the enzymatic reaction.

In one aspect of the present invention, the method includes the steps of filtering a fruit concentrate or fruit dilution solution on which fermentation is completed after the step of fermentation; inactivating the enzyme through heat treatment; and packaging.

Another aspect of the present invention provides a fruit juice with reduced sugar in the fruit juice prepared according to any one of the aspects of the present invention, wherein the juice has a fructo-oligosaccharide content of 0.30 g/100 mL or more do. When the above numerical conditions are satisfied, it is possible to provide a sugar-reduced fruit juice with improved sensory and functional properties.

In another aspect of the present invention, the juice is a sugar-reduced fruit juice having a fructo-oligosaccharide content of 0.30 g/100mL to 3.00 g/100mL and a total sucrose content of 3.15 g/100mL or less. to provide. When the above numerical conditions are satisfied, it is possible to provide a sugar-reduced fruit juice with improved sensory and functional properties.

In another aspect of the present invention, the juice has a fructo-oligosaccharide content of 0.30 g/100mL to 2.00 g/100mL, and a total content of sucrose of 0.80 g/100mL to 3.15 g/100mL or less, reducing sugar Served with aged fruit juice. When the above numerical conditions are satisfied, it is possible to provide a sugar-reduced fruit juice with improved sensory and functional properties.

In another aspect of the present invention, the juice is orange juice, has a sugar content of 9 to 15 Brix through a refractive saccharometer, A'd is 0.70 to 0.80%, pH is 3.7 to 4.2, and fructo-oligosaccharides Provided is a sugar-reduced fruit juice having a content of 0.30 g/100mL to 2.00 g/100mL and a total sucrose content of 0.80 g/100mL to 3.15 g/100mL or less. When the above numerical conditions are satisfied, it is possible to provide a sugar-reduced fruit juice with improved sensory and functional properties.

Hereinafter, the present invention will be described in detail with reference to Preparation Examples, Examples and Experimental Examples. However, the following Preparation Examples, Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples.

Example

Example 1

Purified water was added to the orange concentrate (Brazilian acid, solid content 65%) to prepare a diluted solution (solid content 11%), and then the glycolytic enzyme was added to 0.018 g/100 mL dilution solution (solid content 11%). After setting the temperature of the water bath to 30°C, when the temperature reached, the enzymatic reaction was performed for 3 hours by bathing. After the completion of the enzymatic reaction, the enzyme was inactivated by heat treatment (90° C. or higher, 2 minutes). (The specification of the enzyme is Enzyme activity 6,000u/mL)

Example 2

It was prepared in the same manner as in the orange juice of Example 1, but the enzymatic reaction was carried out for 6 hours.

Example 3

It was prepared in the same process as the orange juice of Example 1, but the enzymatic reaction was carried out for 18 hours.

Example 4

It was prepared in the same manner as in the orange juice of Example 1, but the enzymatic reaction was carried out for 24 hours.

Example 5

It was prepared in the same process as the orange juice of Example 1, but the enzymatic reaction was carried out for 48 hours.

Example 6

It was prepared in the same process as the orange juice of Example 1, but the reaction temperature was 40° C. and the enzymatic reaction was carried out for 24 hours.

Example 7

It was prepared in the same manner as in the orange juice of Example 1, but the reaction temperature was 40° C. and the enzymatic reaction was carried out for 48 hours.

Example 8

It was prepared in the same manner as in the orange juice of Example 1, but the reaction temperature was 50° C. and the enzymatic reaction was carried out for 24 hours.

Example 9

It was prepared in the same manner as the orange juice of Example 1, but the reaction temperature was 50° C. and the enzymatic reaction was carried out for 48 hours.

Example 10

It was prepared in the same manner as in the orange juice of Example 1, but the transferase was carried out at 0.030 g/100 mL.

Example 11

It was prepared in the same manner as in the orange juice of Example 1, but the transfer enzyme was used at 0.030 g/100 mL for a reaction time of 6 hours.

Example 12

It was prepared in the same manner as in the orange juice of Example 1, but the transfer enzyme was used at 0.030 g/100 mL for a reaction time of 16 hours.

Example 13

It was prepared in the same manner as in the orange juice of Example 1, but the transfer enzyme was used at 0.030 g/100 mL for a reaction time of 24 hours.

Example 14

It was prepared in the same manner as in the orange juice of Example 1, but the transfer enzyme was used at 0.030 g/100 mL and the reaction temperature was carried out at 40 °C.

Example 15

It was prepared in the same manner as in the orange juice of Example 1, but the transfer enzyme was used at 0.030 g/100 mL, the reaction temperature was set at 40° C., and the reaction time was carried out for 6 hours.

Example 16

It was prepared in the same manner as in the orange juice of Example 1, except that the transfer enzyme was used at 0.030 g/100 mL, the reaction temperature was set at 40° C., and the reaction time was carried out for 24 hours.

Example 17

It was prepared in the same process as the orange juice of Example 1, but the transfer enzyme was used at 0.030 g/100 mL, the reaction temperature was 40° C., and the reaction time was carried out for 48 hours.

Example 18

It was prepared in the same manner as in the orange juice of Example 1, but the transferase was carried out at 0.060 g/100 mL.

Example 19

It was prepared in the same manner as in the orange juice of Example 1, but the transfer enzyme was used at 0.060 g/100 mL for a reaction time of 6 hours.

Example 20

It was prepared in the same manner as in the orange juice of Example 1, but the transfer enzyme was used at 0.060 g/100 mL for a reaction time of 16 hours.

Example 21

It was prepared in the same manner as in the orange juice of Example 1, but the transfer enzyme was used at 0.060 g/100 mL for a reaction time of 24 hours.

Example 22

It was prepared in the same manner as in the orange juice of Example 1, but the transfer enzyme was 0.060 g/100 mL and the reaction temperature was 40 °C.

Example 23

It was prepared in the same manner as in the orange juice of Example 1, except that the transfer enzyme was used at 0.060 g/100 mL, the reaction temperature was 40° C., and the reaction time was carried out for 6 hours.

Example 24

It was prepared in the same manner as in the orange juice of Example 1, but the transfer enzyme was used at 0.060 g/100 mL, the reaction temperature was 40° C., and the reaction time was carried out for 24 hours.

Example 25

It was prepared in the same manner as in the orange juice of Example 1, but the transfer enzyme was used at 0.090 g/100 mL, the reaction temperature was 40° C., and the reaction time was carried out for 24 hours.

Example 26

It was prepared in the same process as the orange juice of Example 1, but the transfer enzyme was used at 0.090 g/100 mL, the reaction temperature was 40° C., and the reaction time was carried out for 48 hours.

The enzymatic reaction conditions of Examples 1 to 26 are summarized in Table 1 below.

note Enzyme concentration (g/100mL) Reaction temperature (℃) Reaction time (Hour) Example 1 0.018 30 3 Example 2 6 Example 3 18 Example 4 24 Example 5 48 Example 6 40 24 Example 7 48 Example 8 50 24 Example 9 48 Example 10 0.030 30 3 Example 11 6 Example 12 16 Example 13 24 Example 14 40 3 Example 15 6 Example 16 24 Example 17 48 Example 18 0.060 30 3 Example 19 6 Example 20 16 Example 21 24 Example 22 40 3 Example 23 6 Example 24 24 Example 25 0.090 24 Example 26 48

comparative example

After diluting the prepared orange concentrate, only heat treatment was performed without enzyme addition.

Experimental example

The following experiments were conducted for Examples 1 to 26 and Comparative Examples.

Experimental Example 1. Confirmation of changes in specifications of Ore-juice according to enzyme reaction conditions

Both the functionality and sensuality of food influence consumer choices. In particular, in the case of recent health functional foods, functionality is being emphasized. However, the intrinsic aspect of food must satisfy the sensual aspect of consumer preference. In the case of orange juice, the sensory effect as described above is determined by basic sugar content, total acid content (A'd), and pH.

Accordingly, the sugar content, A'd and pH of Examples 1 to 26 and Comparative Examples were measured.

The pH of the sample was measured using a pH meter, and the total acid content was titrated to pH 8.35 with 0.1 N NaOH solution and expressed as the citric acid content (%), and the sugar content was expressed as °Bx using a refractometer.

The measurement results are shown in Table 2. Table 2 is the result of comparing the specifications per 100mL of juice.

note Bx(°) A'd (%) pH Example 1 11.0 0.73 3.9 Example 2 11.0 0.73 3.9 Example 3 11.0 0.73 3.9 Example 4 11.0 0.73 3.9 Example 5 11.0 0.73 3.9 Example 6 11.1 0.73 3.9 Example 7 11.1 0.73 3.9 Example 8 11.2 0.75 3.9 Example 9 11.1 0.74 3.9 Example 10 11.1 0.79 3.9 Example 11 11.1 0.78 3.9 Example 12 11.1 0.78 3.9 Example 13 11.1 0.76 3.9 Example 14 11.0 0.76 3.9 Example 15 10.9 0.76 3.9 Example 16 11.0 0.76 3.9 Example 17 9.7 0.78 3.8 Example 18 11.1 0.75 3.9 Example 19 11.1 0.77 3.9 Example 20 11.1 0.77 3.9 Example 21 11.0 0.77 3.9 Example 22 11.0 0.75 3.9 Example 23 11.0 0.74 3.9 Example 24 11.1 0.75 3.9 Example 25 11.1 0.73 3.9 Example 26 11.0 0.73 3.9 comparative example 11.0 0.73 3.9

As in the above experimental example, as a result of checking the specifications of the orange juice with sugar transfer according to Examples 1 to 26 of the present invention, the change in the specifications according to the sugar transfer did not differ significantly from the orange juice of the conventional comparative example.

Therefore, it is possible to satisfy the sensual aspect of consumers who are familiar with the taste of existing orange juice. Accordingly, the applicant of the present invention additionally confirmed the functional effect of Examples 1-26 through the following Experimental Examples 2 and 3, the glucose reduction effect.

Experimental Example 2. Results of analysis of sugar composition according to enzyme reaction conditions (g/100mL)

The contents of glucose, fructose, sucrose, 1-ketose and nystose in Examples 1-26 and Comparative Examples were analyzed as follows.

The analysis method was according to the Food Codex General Test Method, and oligosaccharides were analyzed according to Article 8. General Test Methods 6.2.1 Oligosaccharides and saccharides were analyzed according to Article 8. General Test Methods 2.1.4.1 Sugars.

The analysis results are shown in Table 3.

note Glucose Fructose Sucrose 1-Kestose Nystose Example 1 2.79 2.38 3.06 0.70 0.10 Example 2 3.07 2.37 2.33 0.97 0.15 Example 3 3.65 2.33 1.38 1.09 0.30 Example 4 3.77 2.30 1.32 1.00 0.36 Example 5 3.96 2.28 1.31 0.62 0.43 Example 6 1.82 1.74 1.78 0.68 - Example 7 2.13 2.01 1.49 0.85 - Example 8 0.68 1.87 2.15 0.37 - Example 9 1.65 1.96 2.09 0.33 - Example 10 3.06 2.72 3.14 0.99 0.13 Example 11 3.44 2.69 2.26 1.33 0.19 Example 12 4.06 2.64 1.64 1.54 0.45 Example 13 4.14 2.59 1.61 1.21 0.52 Example 14 3.18 2.36 2.14 1.06 0.17 Example 15 3.52 2.35 1.46 1.18 0.29 Example 16 3.97 2.45 1.21 0.66 0.40 Example 17 2.59 2.17 1.14 0.43 0.44 Example 18 3.45 2.64 2.30 1.39 0.20 Example 19 3.81 2.62 1.68 1.48 0.41 Example 20 4.24 2.54 1.57 1.20 0.58 Example 21 4.35 2.56 1.60 1.00 0.61 Example 22 3.54 2.33 1.48 1.22 0.33 Example 23 3.83 2.39 1.25 0.94 0.43 Example 24 4.22 2.51 1.23 0.28 0.44 Example 25 2.38 1.69 0.88 1.17 0.37 Example 26 2.57 1.84 0.96 1.11 0.41 comparative example 1.62 1.95 3.28 - -

In Examples 1 to 26 of the present invention, depending on the enzyme reaction conditions, the rate of glucose transfer was affected, and by controlling this rate, it was possible to prepare orange juice with reduced glucose under optimal conditions.

Experimental Example 3. Results of glucose reduction and sucrose degradation according to the enzyme reaction conditions

Based on the results of Experimental Example 2, the amount of sucrose reduction and the efficiency of glucose reduction were compared. Sucrose reduction amount (%) and glucose reduction efficiency were calculated as follows.

Sucrose reduction amount (%): (Comparative example Sucrose content - Example Sucrose content) / Comparative example Sucrose content *100

Reduced glucose (%): 100 - (Example (Glucose + Fructose + Sucrose)- Comparative Example (Glucose + Fructose + Sucrose) * 100)

The experimental results are shown in Table 4.

note Fructo-oligo
Sacchardides
(g/100mL) Sucrose
decrease
(%) gluttony
(%) Example 1 0.80 30.8 9.7 Example 2 1.12 47.3 14.7 Example 3 1.39 68.8 16.2 Example 4 1.36 70.1 15.5 Example 5 1.05 70.4 13.8 Example 6 0.68 45.7 22.0 Example 7 0.85 54.6 17.8 Example 8 0.37 34.5 31.4 Example 9 0.33 36.3 16.8 Example 10 1.12 37.6 11.0 Example 11 1.52 55.1 16.3 Example 12 1.99 67.4 16.8 Example 13 1.73 68.0 16.8 Example 14 1.23 51.6 15.7 Example 15 1.47 67.0 19.5 Example 16 1.06 72.6 16.2 Example 17 0.87 74.2 35.2 Example 18 1.59 54.3 16.3 Example 19 1.89 66.6 19.1 Example 20 1.78 68.8 16.7 Example 21 1.62 68.2 15.1 Example 22 1.55 66.5 19.3 Example 23 1.37 71.7 18.0 Example 24 0.71 72.2 12.6 Example 25 1.55 73.2 27.7 Example 26 1.52 70.7 21.6

As in the above experimental example, the orange juice prepared according to Examples 1 to 26 of the present invention was reduced in sugar as sugar was decomposed, and as fructo-oligosaccharides were generated, functional orange juice with reduced monosaccharide and disaccharide content could be obtained. could check

As mentioned above, although the present invention has been described through examples and experimental examples, those of ordinary skill in the art to which the present invention pertains will realize that the present invention may be embodied in other specific forms without changing its technical spirit or essential features. You will understand. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (11)

In the manufacturing method of fruit juice with reduced sugar,
It includes the step of inputting and fermenting a glycotransferase capable of causing a change in sugar composition to fruit concentrate or fruit juice,
The enzyme is fructosyltransferase (Fructosyltransferase), transglucosidase (Transglucosidase) and isomerase (Isomerase) of any one or more, sugar-reduced method for producing fruit juice.
The method of claim 1,
The enzyme is administered at an enzyme concentration of 0.005 g/100mL to 0.150 g/100mL with respect to the fruit concentrate or fruit juice,
The fermenting step is fermented for 1 hour to 60 hours at a temperature condition of 25 ° C. to 60 ° C. A method for producing fruit juice with reduced sugar.
The method of claim 1,
The fruit is orange, grape, apple, mango, grapefruit, tangerine, citron, pear, kiwi, melon and pineapple any one or more, sugar-reduced manufacturing method of fruit juice.
The method of claim 1,
The fruit concentrate has a sugar content of 11 to 65 Brix through a refractometer,
The method for producing fruit juice with reduced sugar, wherein the fruit juice has a sugar content of 8 to 13 Brix through an oyster saccharometer.
The method of claim 1,
The fruit is an orange,
The enzyme is administered at an enzyme concentration of 0.015 g/100mL to 0.100 g/100mL with respect to the fruit concentrate or fruit juice,
The fermenting step is a method for producing fruit juice with reduced sugar, wherein the fermentation is performed for 2 to 50 hours at a temperature condition of 27 ° C to 53 ° C.
The method of claim 1,
When the manufacturing method uses a fruit concentrate,
diluting the fruit concentrate before the fermenting step; and
A method for producing fruit juice with reduced sugar, further comprising the step of preheating the diluent before the enzymatic reaction.
The method of claim 1,
After the step of fermenting, the method
filtering the fruit concentrate or fruit dilution solution on which fermentation has been completed;
inactivating the enzyme through heat treatment; and
A method for producing fruit juice with reduced sugar, further comprising the step of packaging.
8. In the fruit juice prepared according to any one of claims 1 to 7,
The juice is fructo-oligosaccharide content of 0.30 g/100 mL or more, sugar-reduced fruit juice.
9. The method of claim 8,
the juice is
The content of fructo-oligosaccharide is 0.30 g/100mL to 3.00 g/100mL,
Fruit juice with reduced sugar, with a total sucrose content of 3.15 g/100 mL or less.
9. The method of claim 8,
the juice is
The content of fructo-oligosaccharide is 0.30 g/100 mL to 2.00 g/100 mL,
A fruit juice with reduced sugar, wherein the total content of sucrose is 0.80 g/100 mL to 3.15 g/100 mL or less.
9. The method of claim 8,
The juice is orange juice,
The sugar content through the refractometer is 9 to 15 Brix,
The total acid content (A'd) is 0.70 to 0.80 %,
has a pH of 3.7 to 4.2,
The content of fructo-oligosaccharide is 0.30 g/100 mL to 2.00 g/100 mL,
A fruit juice with reduced sugar, wherein the total content of sucrose is 0.80 g/100 mL to 3.15 g/100 mL or less.

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