KR20240072824A - Aronia beverage composition with improved taste and method for producing the same - Google Patents

Abstract

The present invention relates to an aronia beverage composition with improved bitter taste and a method for producing the same. More specifically, the present invention relates to an aronia beverage composition with an improved bitter taste and a method for producing the same. More specifically, the aronia juice is treated with a gelling agent centered on agar to induce aggregation of the polymer material that produces the bitter taste. It is possible to provide an aronia beverage composition with improved taste and food preference by removing it through a secondary filtration process and a method for manufacturing the same.

Description

Aronia beverage composition with improved taste and method for producing the same}

The present invention relates to an aronia beverage composition and a method for producing the same, and more specifically, to an aronia beverage composition with improved taste by easily removing astringent polymers through aggregation and filtration processes, and a method for producing the same. It's about.

Aronia is the fruit of a deciduous shrub of the Aronia rose family and is native to North America, but can grow in various regions such as the United States, Poland, and Germany. It is known to contain antioxidant functional substances. Aronia is mainly used as functional food and its raw material. It contains various vitamins, folic acid, quinic acid, anthocyanin, tannin, catechin, etc., as well as various organic minerals such as calcium, iron, magnesium, zinc, potassium, and manganese. It is no exaggeration to say that it is a vitamin that can be obtained from nature.

Aronia is known to be rich in anthocyanin as an antioxidant, and its ORAC value, an antioxidant evaluation index recognized by the U.S. FDA, is about 6 to 8 times higher than that of acai berry and 1.5 to 2 times higher than that of blueberry. In particular, among anthocyanins, C3G is known to be contained in greater amounts in aronia, and is evaluated to have a better ability to remove oxygen radicals that cause aging than other berry plants. As a result, it is expected to have excellent effects such as free radical removal by the antioxidant anthocyanin and anti-aging, anti-obesity, and anti-diabetic effects, and has been increasingly widely cultivated as a functional specialty crop in domestic farms since 2008.

Despite Aronia's excellent functionality, it is not easy to use Aronia as a food because of its unique sour, astringent, and bitter taste. Specifically, when tasting aronia extract, the sour taste caused by organic acids is strong at first, and as you continue to taste it, the astringent taste, which is thought to be caused by tannin and dietary fiber, becomes stronger. Because of these taste characteristics, consumers are reluctant to eat aronia extract and foods to which it is applied.

To solve this problem, Republic of Korea Patent No. 10-2020822 proposes a technology to reduce astringency by co-cultivating mushroom mycelium and aronia paste to reduce the tannin or proanthocyanin content related to astringency in aronia paste. However, cultivating aronia extract with mushrooms takes at least 48 to 60 hours, which limits productivity during industrial production.

Meanwhile, Republic of Korea Patent No. 10-2212519 proposed a method of improving the taste by adding a water-soluble protein solution containing gelatin at a concentration of 0.1 to 20% to remove the astringent taste of aronia, but it is recommended that animal-based drinks be added to the vegetable aronia drink. If the bitter taste is removed by adding raw materials, there is a limitation in that it cannot live up to the concept of a healthy plant-based drink, which is the recognized value of aronia.

In addition, in Republic of Korea Patent No. 10-2119084, a natural polymer aqueous solution was prepared by mixing one type of natural polymer selected from maltodextrin, hydroxypropylmethyl cellulose (HPMC), carrageenan, and gelatin with water and then heating in a double boiler. A technology to remove the bitter taste of aronia juice using this aqueous solution was proposed, but the method has limitations in that it uses gelatin, an animal protein, and involves sonication and enzyme treatment, making the method complicated.

The present invention was developed to solve the problems of the existing invention as described above, and the taste is improved by using vegetable polysaccharides to easily remove substances causing bitterness and astringency contained in aronia juice through coagulation and filtration processes. The aim is to provide a method for producing an aronia drink composition and to provide an aronia drink composition prepared thereby.

In order to solve the above problem, the present invention includes the steps of (a) adding aronia, sugar and oligosaccharides, boiling them, and then producing aronia juice using a juicer; (b) adding a gelling agent to the aronia juice and stirring and heating; (c) generating a precipitate by cooling the solution resulting from step (b) to 0 to 20°C and coagulating it; And (d) filtering the resulting solution of step (c) through a 40 to 90 mesh and then filtering it through a 1 to 25 ㎛ microfilter to remove the precipitate and prepare an aronia beverage composition. An aronia beverage comprising a. A method for manufacturing the composition is provided.

In addition, step (b) involves raising the temperature of the aronia juice to 60 to 90°C before adding the gelling agent, stirring at 50 to 300 rpm after adding the gelling agent, and heating to maintain the temperature range for 5 to 20 minutes. A method for producing an aronia beverage composition is provided.

In addition, the gelling agent includes a vegetable polysaccharide and provides a method for producing an aronia beverage composition, wherein the gelling agent is at least one selected from the group consisting of agar powder, konjac powder, and pectin.

In addition, a method for producing an aronia beverage composition is provided, wherein the gelling agent is contained in an amount of 0.1 to 1% by weight.

In addition, a method for producing an aronia beverage composition is provided, wherein the oligosaccharide is at least one selected from the group consisting of fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, and maltooligosaccharide.

In order to solve the above another problem, the present invention provides an aronia beverage composition prepared by the above production method.

In addition, the aronia drink composition provides an aronia drink composition characterized in that bitterness and astringency are improved by reducing tannin and polyphenol content.

According to the present invention, in order to remove polymer substances such as tannin and polyphenol, which are the cause of the bitter taste of aronia, natural plant polysaccharide substances capable of forming solid gels such as agar and konjac are added to remove polymer substances such as tannin and polyphenol. An aronia beverage composition with improved bitterness can be prepared by adsorbing the material and inducing coagulation and gelation through cooling to form a precipitate and removing it through filtration.

1 is a schematic process diagram of a manufacturing method according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted. Throughout the specification, when a part is said to “include” a certain element, this means that it may further include other elements rather than excluding other elements, unless specifically stated to the contrary.

The present inventors conducted extensive research to improve the bad taste, such as bitterness and astringency, of aronia in the method of producing aronia drinks. As a result, vegetable polysaccharides such as agar, konjac, and pectin reacted with aronia juice in a dissolved state. If so, it can combine with the tannin and polyphenol in the aronia juice. If this is cooled and precipitated and then filtered to remove the precipitate, tannin and the substances that cause astringency and bitterness can be easily removed without using complex methods such as enzymatic decomposition or fermentation. The discovery that polyphenols can be removed led to the present invention.

Therefore, the present invention includes the steps of (a) adding aronia, sugar and oligosaccharides, boiling them, and then producing aronia juice using a juicer; (b) adding a gelling agent to the aronia juice and stirring and heating; (c) generating a precipitate by cooling the solution resulting from step (b) to 0 to 20°C and coagulating it; And (d) filtering the resulting solution of step (c) through a 40 to 90 mesh and then filtering it through a 1 to 25 ㎛ microfilter to remove the precipitate and prepare an aronia beverage composition. An aronia beverage comprising a. Disclosed is a method for producing the composition.

The present invention may include the step (step (a)) of adding aronia, sugar, and oligosaccharides, boiling them, and then producing aronia juice using a juicer.

In step (a), after the aronia is washed, sugar and oligosaccharides may be added, and the aronia juice may be filtered through 40 to 60 mesh.

Purified water can be added to the filtered aronia juice to dilute it to the desired sugar content. The sugar content may be 10 to 30 brix, and considering heating and filtration in the subsequent step, it is preferably 11 to 18 brix, more preferably. Typically, it may be 12 to 15 brix.

In addition, the oligosaccharide plays a role in controlling the sugar content and improving the bitter taste of the aronia juice, and is not particularly limited, but is at least one selected from the group consisting of fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, and maltooligosaccharide. desirable.

The present invention may include the step (step (b)) of adding a gelling agent to the aronia juice and stirring and heating.

The gelling agent is a substance that can adsorb polymer substances such as tannin and polyphenol, which are the substances that cause the bitter and astringent taste of the aronia juice, and can react and bind with the polymer substances in a liquid state above a certain temperature. , below the above temperature after the reaction, the solution containing the gelling agent is solidified into a solid state or gelled into a semi-solid state to coagulate.

From this point of view, the gelling agent in the present invention may include a protein-based material such as gelatin and casein, or a vegetable polysaccharide-based material, but considering the problem to be solved in the present invention, the gelling agent is preferably the vegetable polysaccharide. It may be a type of material, and more preferably, it may be one or more materials selected from the group consisting of agar, konjac, and pectin.

The agar contains agarose and agaropectin, which are carbohydrates extracted from red algae, and has no taste and has the property of forming a hard jelly like gelatin.

The konjac is mainly glucomannan containing mannose and glucose at a molar ratio of 1.6:1, and the molecular weight of the glucomannan is about 1 million. The konjac used in food is obtained by crushing, refining, and specially processing the 3- to 4-year-old roots of Amorpho phalus Konjak, a subtropical plant. It can be dissolved through alkali treatment and used as a gelling agent in various jellies.

The pectin is a polysaccharide whose main component is galacturonic acid, an oxide of galactose, and has the characteristic of forming a solid jelly in the presence of acid.

The agar, konjac, and pectin have the characteristic of forming jelly, unlike other vegetable polysaccharides such as gum arabic, guar gum, locust bean gum, and guar gum, and thus easily combine with high molecular substances such as tannin and polyphenol to form solid precipitation. can be formed.

In addition, considering its role, the gelling agent is preferably contained in an amount of 0.1 to 1% by weight in the aronia beverage composition prepared by the above production method. If it is less than 0.1% by weight, gelation may be minimal or may not proceed, and 1 weight If the % is exceeded, the viscosity of the aronia beverage composition may become excessively high, which may cause problems such as reduced manufacturing efficiency or the inability to apply a filtration process because it hardens into a jelly form.

In addition, in order to help the action of the gelling agent, the aronia juice may be heated to 60 to 90° C. before adding the gelling agent in step (b), and after adding the gelling agent, stirred at 50 to 300 rpm and stirred at the temperature. It can be heated to maintain the range for 5 to 20 minutes, and preferably, the aronia juice can be heated to 70 to 85 ℃, and after adding the gelling agent, stirred at 100 to 300 rpm and the temperature range is 10 to 10. It can be heated for 20 minutes.

The present invention may include a step (step (c)) of generating a precipitate by cooling and coagulating the solution resulting from step (b).

The cooling temperature in step (c) is sufficient as long as the combination of polymer substances such as tannin and polyphenol and the gelling agent can sufficiently precipitate, and is not particularly limited, but is preferably 0 to 20°C. If the temperature is below 0℃, ice may form and filtration in the subsequent step may be difficult. If it exceeds 20℃, precipitation may not proceed sufficiently and the effectiveness of removing high molecular substances such as tannin and polyphenol may be reduced. .

In addition, the present invention includes the step (d) of filtering the solution resulting from step (c) through a 40 to 90 mesh and then filtering it through a 1 to 25 ㎛ microfilter to remove the precipitate and prepare an aronia beverage composition. It can be included.

In order to effectively remove the precipitate bound to the polymer substances such as tannin and polyphenol in step (d), filtration is first performed through a 40 to 90 mesh, and then secondarily, filtration is performed through a 1 to 25 ㎛ micro-mesh filter. Filtration can be performed using a filter. The secondary filtration can reduce the fouling phenomenon compared to the primary filtration using only a microfilter, and is preferably filtered to 50 to 70 mesh in the first filtration, and 1 to 25 ㎛ in the secondary filtration. It can be filtered using a microfilter.

In another embodiment of the present invention, an aronia beverage composition prepared by the above production method is disclosed.

The aronia beverage composition can effectively remove polymer substances including tannin and polyphenol, thereby improving bitterness and astringent taste.

Hereinafter, the present invention will be described in more detail through examples and experimental examples.

Example

After washing the aronia purchased from a farm in Anseong City, mix it with sugar and blanch it. The blanched aronia was placed in a non-woven filter cloth, extracted with a hydraulic juicer (Dongnam Industry, Yangsan-si, Korea), the filtrate and an appropriate amount of purified water were added, and the aronia juice was diluted to 13 brix to prepare aronia juice according to the composition in Table 1 below. .

Raw material content(%) Weight (g) Aronia 90.0 25000 sugar 10.0 2777 Sum 100.0 27777

The aronia juice was placed in a stirring tank (Cleantech, Jincheon-si, Korea) and heated to raise the temperature to 80°C. When the temperature reached 80°C, powdered agar was added and stirred and heated at 50 to 300 rpm for 10 minutes. Afterwards, hydrous citric acid was added, stirred and heated for 3 minutes to maintain 50 to 300 rpm and 80°C, and sterilized by stirring and heated for 15 minutes at 50 to 300 pm and 85°C. After completion of sterilization, the gelled portion was precipitated by cooling to 20°C, which was first filtered through a 40 mesh and then secondarily filtered through a 10 ㎛ microfilter to prepare an aronia beverage composition as shown in Table 2 below. Figure 1 schematically shows the above process.

Raw material content(%) Weight (g) Aronia juice 99.7 20000 powdered agar 0.2 40 Function calculation 0.1 20 Sum 100 20060

Experimental Example 1: Measurement of tannin content

In order to demonstrate the taste improvement effect of the aronia drink composition of the present invention, the tannin content in the aronia drink composition prepared according to the above example was measured, and the tannin content of the aronia juice (control group) of the above example was measured and the results were obtained. is shown in Table 3 below.

sample Tannin content
(Unit: TAE mg/g) control group 25.33 ± 0.08 Example 3.21 ± 0.04

Referring to Table 3, it can be seen that the tannin content for the example was reduced by about 87.3% compared to the control group.

Experimental Example 2: Measurement of total phenol content

In order to demonstrate the taste improvement effect of the aronia drink composition of the present invention, the total phenol content in the aronia drink composition prepared according to the above example was measured, and the total phenol content of the aronia juice (control group) of the above example was measured. The results are shown in Table 4 below.

sample Total phenol content
(Unit: GAE mg/g) control group 35.12 ± 0.10 Example 24.10 ± 0.08

Referring to Table 4, it can be seen that the total phenol content for the example decreased by about 31.3% compared to the control group.

Experimental Example 3: Sensory evaluation

In order to confirm the sensory properties of the aronia beverage composition of the present invention, 10 sensory testers were trained on a food sensory analysis panel for the aronia beverage composition prepared according to the above example and the aronia juice (control group) of the above example. A sensory evaluation was conducted on six items: overall preference, appearance, bitterness, aroma, swallowing, and mouthfeel. Each item was evaluated on a 9-point scale, with 1 meaning the worst evaluation and 9 meaning the best evaluation. As a result of the evaluation, the average value of each value derived from each item was calculated and shown in Table 3 below.

division overall
preference Exterior bitter incense Throat Inside the mouth
residual feeling control group 3.5 4.3 2.5 5.1 4.9 2.2 Example 4.5 4.9 5.5 5.3 5.9 3.9

Referring to Table 5, it can be seen that the aronia beverage composition prepared according to the example has improved overall preference, appearance, and swallowing compared to the control group, and the intensity of bitterness, aroma, and residual sensation in the mouth has been reduced.

In this way, the present invention uses a gelling agent containing one or more vegetable polysaccharides selected from the group consisting of agar, konjac powder, and pectin to remove high molecular substances such as tannin and polyphenol, which are the substances that cause the bitter and astringent taste of aronia. It is possible to provide an aronia beverage composition with improved bitterness and astringency by coagulating, precipitating, and removing them.

Preferred embodiments of the present invention have been described in detail above. The description of the present invention is for illustrative purposes, and those skilled in the art will understand that the present invention can be easily modified into other specific forms without changing its technical spirit or essential features.

Accordingly, the scope of the present invention is indicated by the claims described below rather than the detailed description above, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts are included in the scope of the present invention. must be interpreted.

Claims (7)

(a) preparing aronia juice with a juicer after adding and blanching aronia, sugar, and oligosaccharides;
(b) adding a gelling agent to the aronia juice and stirring and heating;
(c) generating a precipitate by cooling the solution resulting from step (b) to 0 to 20°C and coagulating it; and
(d) filtering the solution resulting from step (c) through a 40 to 90 mesh and then filtering it through a 1 to 25 ㎛ microfilter to remove the precipitate and prepare an aronia beverage composition;
Method for producing an aronia beverage composition comprising. According to paragraph 1,
The step (b) involves raising the temperature of the aronia juice to 60 to 90°C before adding the gelling agent, stirring at 50 to 300 rpm after adding the gelling agent, and heating to maintain the temperature range for 5 to 20 minutes. Method for producing an aronia beverage composition characterized by: According to paragraph 1,
The gelling agent includes vegetable polysaccharide,
A method for producing an aronia beverage composition, characterized in that it is one or more selected from the group consisting of agar powder, konjac powder, and pectin. According to paragraph 1,
A method for producing an aronia beverage composition, characterized in that the gelling agent is contained in an amount of 0.1 to 1% by weight. According to paragraph 1,
A method for producing an aronia beverage composition, characterized in that the oligosaccharide is at least one selected from the group consisting of fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, and maltooligosaccharide. Aronia beverage composition prepared by the production method according to any one of claims 1 to 5. According to clause 6,
The aronia drink composition is characterized in that bitterness and astringency are improved by reducing tannin and polyphenol content.