WO2011142592A2 - Method for making eco-friendly apple cider, and eco-friendly apple cider made from whole apples using the method - Google Patents

Abstract

The present invention relates to a method for making eco-friendly apple cider, and more particularly, to a method for making eco-friendly cider having improved dispersity and no additives, and to eco-friendly apple cider made from whole apples using the method, wherein the method comprises the following steps: washing unpeeled eco-friendly apples, dividing each apple into two to four pieces using a knife, and chopping the pieces using a fruit chopper; mixing 3 to 7 wt % of rhubarb juice, which is a natural browning inhibitor, with the chopped apples, and extracting juice from the mixture using a colloid mill; decanting the extracted apple juice; filling a container with the decanted apple juice; and sterilizing the apple juice using high-voltage pulses.

Description

Manufacturing method of environmentally friendly apple cider and Passing day environmentally friendly apple cider manufactured by the above method

The present invention relates to a method for producing an environmentally friendly apple cider in which dispersibility is improved and no additive is added, and a cider to be passed through an environmentally friendly apple manufactured by the above method.

Korea's eco-friendly agriculture was fostered in earnest with the establishment of the Environmental Agriculture Division in 1994.In the midst of globalization and liberalization, eco-friendly agriculture was established as a growth engine for future agriculture, and eco-friendly agricultural resource management and eco-friendly farming practices were cultivated. And various policy programs such as the expansion of eco-friendly agricultural product consumption, and eco-friendly agricultural products are showing rapid growth every year due to increasing demand for safe agricultural products.

The total production of apples in China is about 350,000 tons as of 2005, and the production is decreasing every year due to Chinese imports. In the case of apples of domestic specialties, they can be distributed at a relatively high price as a pastry, but in the case of heavy goods, it is not easy to find the demand. In developed countries, fruit processing rate is over 40%, but Korea is less than 10%, and the level of fruit processing technology is quite low.

The present invention is to develop a new apple cider reflecting the trend of increasing the preference of eco-friendly fruit. The characteristic of this apple cider is the production of citrus cider using eco-friendly raw materials, dispersibility and browning suppression without the use of additives by the use of ultrafast grinder, and the new and characteristic citrus cider is produced by non-heat sterilization method. Progressive apology relates to the invention.

As a natural product for browning inhibition, Rhubarb is called Rhubarb, and its origin is southern Siberia, and it is a perennial plant with high cold resistance and the name Rheum rhaponticum L. Rubab is known to be particularly rich in oxalic acid. Oxalic acid inhibits the activity of polyphenol oxidase to chelate copper at the active site of polyphenol oxidase, thereby preventing browning of fruit vegetables. The oxalic acid is reported to contain about 0.2-0.7% by weight, depending on the variety and harvest time of the rubab.

A decanter for improving dispersibility is a type of inclined continuous centrifuge which is a type of device that performs classification, filtration, dehydration, sedimentation, concentration, etc. using centrifugal force.

As a method for improving food preservation in the food industry, most of them use a physical method such as heating operation or drying, freezing, or a chemical method by adding a food preservative. Among them, the heat treatment method, which has been widely used to improve the preservation of foods, is used to destroy components due to heat, change of tissues, change of taste and color, loss of nutrients and fragrance components, and formation of new compounds by covalent bonding. Etc., accompanied by deterioration of food quality. In order to solve these problems, new technologies for non-thermal treatment using high-field pulses, vibrating magnetic field pulses, and optical pulses, which can replace conventional methods, have been studied.

On the other hand, the existing fruit juice market is mostly made by removing the peel of the fruit, so it is impossible to take the various nutrients contained in the peel. In addition, when the apple is processed while being processed using peeling, cutting, cutting, and splitting, the microorganism may be contaminated due to damage to the tissue and exposed to air on the cut surface. Compared to apples in the raw state, there is a drawback that the storage and stability are significantly reduced. Therefore, the research of the optimum eco-friendly processing technology is urgently needed for the high-quality processing of eco-friendly apple products.

Korean Patent Laid-Open Publication No. 2009-0080595 discloses a method for preparing apple juice which has been browned. Korean Patent Laid-Open Publication No. 2001-0025250 discloses an apple juice containing a mother liquor and a preparation method thereof. It is different from the manufacturing method of apple cider which is eco-friendly pass of the invention.

The present invention has been made in accordance with the above requirements, the present invention in view of the above points to remove the skin with an optimal eco-friendly processing technology in order to produce high-quality eco-friendly apple processed products using eco-friendly apples and non-products Dispersibility was improved by using non-passing days, browning was suppressed, and additives were added.

In order to solve the above problems, the present invention provides a manufacturing method of apple cider, fresh, environmentally friendly pass-through non-heating treatment to maximize dispersibility with ultra-fast colloid mill, inhibit browning with natural plants and no additives.

The present invention also provides an apple cider produced by the above method.

Eco-friendly apple cider can produce apple cider with improved browning prevention and dispersibility without the addition of additives by using non-product apple among eco-friendly apples. Also, in order to make up for the shortcomings of the loss of flavor and aroma of apple cider by heat treatment, the apple passing days are sterilized using non-heat sterilization method, which does not destroy various vitamins, nutrients and functional ingredients, and keeps fresh taste and aroma. It can provide an apple cider that will be a fresh and palatable pass.

1 is an evaluation of the acceptability of apple cider by the browning agent added.

Figure 2 compares the average particle size after the apple juice according to the juice method and the presence or absence of peeling.

Figure 3 using the experimental group A (juicing), B (crushing), C (cutting), D (milling) group including the peel while observing the precipitation form of apple cider while stored at room temperature for 24 hours.

Figure 4 shows the production rate of the hourly precipitation layer according to the juice method of juicing, crushing, cutting, milling.

In order to achieve the object of the present invention,

(a) rinsing the green apples without peeling, dividing 2-4 equal parts with a knife, and then slicing them using a fruit divider;

(b) mixing the sliced apple with 3-7% by weight of rub barb juice, a natural browning inhibitor, and then juice it using a colloid mill;

(c) subjecting the apple juice to a decanter;

(d) filling the container; And

(e) Provides a method for producing apple cider that is improved in dispersibility, including sterilization using a high voltage pulse, and does not include additives.

More preferably, the method for producing an environmentally-friendly apple cider of the present invention,

(a) washing the green apples which have not been peeled and cut into three pieces with a knife, and then slicing them using a fruit divider;

(b) mixing 5% by weight of rub bark juice, a natural browning inhibitor, into the sliced apple and then juice it using a colloid mill;

(c) subjecting the apple juice to a decanter;

(d) filling the container; And

(e) improves dispersibility including sterilization using a high voltage pulse and provides an environmentally friendly apple cider manufacturing method without an additive added thereto.

In the method of the present invention, it is preferable to use an environmentally friendly apple without removing the shell. Existing fruit juice market is mostly made by removing the skin of the fruit, so it is not possible to consume the various nutrients contained in the skin. However, in one embodiment of the present invention it can be seen that the juice of the whole apple including the peel in the apple cider product characteristics is advantageous in terms of nutritional composition and processability. In addition, the juice containing the bark was found that the average particle size is reduced by 40% or more than the case of juice without the bark (see Example 2).

In the method of the present invention, the natural browning inhibitor, rubab juice is characterized in that the juice prepared by juice only 100% rubab. Natural browning inhibitor of the present invention may be, but not limited to, rub, rhubarb, orange, lemon, plum, pineapple, red paprika, yellow paprika, bell pepper, sugar, salt or vinegar. By adding 5% or more of rubab juice to apple cider, it was possible to maximize the overall preference of taste, color and smell while effectively preventing enzymatic browning (see Example 1).

The method of the present invention includes the step of juice using the colloid mill, it was confirmed that the milling juice method using the colloid mill can obtain the most ground apple cider particles in the particle size. In addition, the method of juice with colloid mill was found to have the most even dispersibility and dispersion safety (see Example 2).

In the method of the present invention, the decanter treatment is characterized in that homogenizing for 8-12 minutes under conditions of 1,000 ~ 4,000 rpm, preferably the decanter treatment is under conditions of 1,000 ~ 4,000 rpm It is characterized by homogenization for 10 minutes. Decanter (decanter) for improving the dispersibility can be stabilized by a simple physical treatment, it can be seen that it can be usefully applied at the completion stage in the manufacturing process of the additive-free juice pass (see Example 3).

In the method of the invention, the non-heat sterilization is characterized in that sterilization using a magnetic field pulse or a voltage pulse. The non-heat sterilization of the present invention may be a technique of Hurdle Technology which is multi-step treatment by combining physical non-heat sterilization, chemical non-heat sterilization and various obstacles (physical / chemical treatment). Physical non-heat sterilization includes ultra-high pressure, high voltage pulse magnetic field, light pulse, vibration magnetic field, irradiation and ultraviolet sterilization, and chemical non-heat sterilization includes sterilization method using ozone, carbon dioxide, bacteriocin and cell wall enzyme, but is not limited thereto. . Preferably the non-heat sterilization is a high voltage pulse. When apple cider was subjected to high voltage pulses with a voltage intensity of 35 kV / cm to 50 kV / cm and 2 to 8 pulses (pulse duration 2.5 duration), microorganisms ( Saccharomyces. Cerevisiae) decreased to 6 log compared to the initial stage (1/1000000). Apple cider temperature is 22 ℃. Compared with the conventional sterilization technique, the non-heating sterilization treatment is performed for a short time, thereby minimizing cooking flavor and preparing fresh apple cider (see Example 4).

The present invention also provides an environmentally friendly apple cider in which the dispersibility produced by the method of the present invention is improved and no additives are added.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Experimental Materials and Methods

end. Experimental material

Apple adverbs used in the present invention were apples that were grown in 2007 or 2008 in the budget area, and were purchased at the budget trolling union store. The purchased apples were packaged in a 10 kg paper box and used as samples while being stored in a cold warehouse maintained at 5 ± 2 ° C. (85-90% RH). The pH of the apple was 3.92 ± 0.05 and the soluble solids content was 14.5 ± 0.2 Brix.

I. Experiment method

1) particle size analysis

Particle size analysis of apple juice was performed using a laser particle size analyzer (LS 13 320, BECKMAN COULTER, USA).

2) Sedimentation and Dispersibility Measurement

Sedimentation and dispersion stability were analyzed qualitatively and quantitatively by Turbiscan (Turbiscan AGS, Formalation, France).

3) pH

 pH was measured using a pH meter (inoLab pH Level 2, WTW, Germany).

4) sugar content

It was measured using a digital sugar meter (Atago, PR-101, Japan) at room temperature.

5) pH

Acidity was titrated by AOAC titration, and weighed exactly 10 g of the sample, and 25 mL of distilled water was added and titrated with 0.1 N-NaOH until the pH was 8.4. At this time, the amount of 0.1N-NaOH consumed was recorded and converted into malic acid and expressed as the total acid content (%).

6) Turbidity

Absorbance at 660 nm was measured using a spectrophotometer (Jasco, V-530, Japan).

7) Chromaticity

L (lightness), a (redness / greenness), and b (yellowness / blueness) were measured using a color difference meter (Color Quest, Hunter Lab, USA).

8) Sensory test

Thirty people were selected for color, flavor, taste, and overall preference according to the five-point scale. A score of 1 was very disliked, 2 was disliked, 3 was normal, 4 was good, and 5 was very good.

All. Manufacture of Apple Cider

(a) After washing the eco-friendly apples without peeling, cut into 3 pieces with a knife, and finely chopped using a fruit divider.

(b) 20 g of rubab juice, a natural browning inhibitor, was mixed with 380 g of apples, and then juiced using a colloid mill.

(c) The apple juice solution was homogenized for 8-12 minutes under conditions of 1,000 to 4,000 rpm, followed by decanter treatment.

(d) After the decant treatment, the vessel was filled.

(e) Sterilization using magnetic field pulses or voltage pulses.

Example 1 Determination of the Appropriate Amount of Rubba Juice for the Preparation of Apple Cider

In order to evaluate the palatability of apple cider products by adding browning agent, group A was added with no browning agent, and group B, 0.5% added group C was used most commonly as browning agent when processing conventional apple juice. In addition, the rubba juice recommended in the present invention 3.3% group added D group, 5.0% group added E group and 10% group F group respectively to taste, color, aroma and overall preference score of 5 points Evaluation was made (Table 1).

Table 1 Experimental group used for evaluation of palatability by adding browning inhibitor

division	Contents
A group	Control (No Browning Agent)
B group	Apple Cider with Vitamin C 0.1%
Group C	Apple Cider with Vitamin C 0.5%
D group	Apple cider with 3.3% Rubba
E group	Apple cider with 5% rubab
F group	Apple cider with 10% Rubba

Figure 1 shows the sensory evaluation results for the taste, color, aroma and overall acceptability by the browning agent added, the control group was used as a browning agent untreated group. As a result, in the taste group, the rubab added group obtained a very high evaluation score compared to the other groups, showing a significant difference from the other groups, and the vitamin C added group obtained a lower evaluation result than the control group. In addition, the lower the level of rub bar juice, the higher the evaluation result, which is very high acidity of browning inhibitors, the low evaluation results due to excessive acidity increase even by the addition of a small amount of vitamin C. In color, the browning agent treatment was able to maintain the original color than the control group, and thus high evaluation results were obtained. In other words, the addition of browning inhibitor prevented the enzymatic browning reaction, thereby obtaining a good sensory evaluation result, and showed a significant difference between the browning inhibitor-free group and the treated group.

In addition, there was no significant difference between the control group, vitamin C supplementation group, and rubab addition group. However, the addition of low concentration of rubab showed the highest sensory evaluation result.

 In the general preference evaluation, very high sensory evaluation result was obtained in the group of 0.5% vitamin C supplementation and the low concentration of rubab juice (less than 5%). As a result, more than 5% of rubab juice was added to apple cider, effectively preventing enzymatic browning and maximizing the overall taste, color, and smell.

Example 2: Apple cider processing aptitude test according to the juice method and the presence of the skin

When apple cider juices were processed into eight groups according to the method of juice and the presence or absence of peel was carried out process aptitude test (Table 2).

TABLE 2 Classification of experimental groups according to the method of juice and the presence or absence of skin

division	Contents	With and without shell
A	Juicing with Juicer	U
B	Crushing using Extruder	U
C	Cutting with Mixer	U
D	Milling using colloid mill	U
E	Juicing with Juicer	radish
F	Crushing using Extruder	radish
G	Cutting with Mixer	radish
H	Milling using colloid mill	radish

end. Particle size

The average particle size was compared after juice of apples according to the juice method and the presence or absence of peeling (FIG. 2). As can be seen in Figure 2, the juice containing the bark was found that the average particle size is reduced by more than 40% than the case of juice without the bark. In the case of crushing juice using an extruder, there was no significant change in particle size according to the presence or absence of shell. However, in all other methods, it was found that the inclusion of the shells significantly reduced the particle size. The reason is that when peeling the juice, it is difficult to be ground to a small particle size due to the sliding phenomenon between the apples. However, in the case of crushing juice, slipping was not found, and thus a constant particle size was obtained regardless of the peeling.

 Due to the nature of apple cider products, it was found that juice of whole apples, including skins, was beneficial in terms of nutrition and processing suitability. In addition, the juicing juice method showed a particle size of about 154.8 μm, and the average particle size of crushing juice was 309.6 μm, cutting juice was 557.1 μm, and milling juice was 100.8 μm. Could know. Therefore, it was confirmed that the milling juice method using the colloid mill can obtain the finest apple cider particles in the particle size.

I. Sedimentation degree measurement

Using only the experimental group A (juicing), B (crushing), C (cutting), D (milling) groups including the peel stored at room temperature for 24 hours while observing the precipitation form of apple cider is shown in Figure 3. As a result, A (juicing) group was observed precipitation of about 7 mm in 1 hour, B (crushing) group was also observed precipitation of about 20 mm in 4 hours. In the case of the C (cutting) group, the particle size was too largely crushed, indicating the form of porridge, and thus did not have a form of cider. However, in the case of the D (milling) group, it was found that almost no precipitation occurred for 24 hours compared to the group A and B.

All. Formation rate of sedimentation layer

The production rate of the hourly precipitation layer is shown in FIG. 4. When juiced by the juicer (group A), it was found that precipitation occurred at a very high initial rate (sedimentation rate: 0.1248 ΔBS% / min). When juiced with green juice and mixer, the precipitation rate was lower than that of juicing, but it was found that it precipitated steadily over time. In the case of colloidal mill, the precipitation rate was very low compared to other juicers, and the precipitation rate was 0.0002 △ BS% / min. The juicer settled 624 times, green juice 7 times, and mixer 3 times faster. Therefore, the method of juice with colloid mill showed the most even dispersibility and dispersion safety.

Example 3: Precipitation Degree and Quality Characteristics of Apple Juice by Decant Treatment

The precipitation and quality characteristics of apple juice were investigated according to the decant treatment conditions (1,000, 2,000, 3,000, 4,000 rpm) (Table 3).

In order to apply the decant principle to the apple juice, it was centrifuged at 1000, 2000, 3000, 4000 rpm and then the supernatant was taken and tested. The pH of the control group was 4.30 and the sample centrifuged was 4.29, and the sugar content was not significantly different between 14.8 Brix and 14.9 Brix. The acidity was also the same at 1.20%, and the turbidity was the highest as the control at 1.80. After centrifugation, the turbidity decreased to 0.09, 0.07, 0.05, and 0.05 as the rpm increased to 1,000, 2,000, 3,000, and 4,000. The lowest L value was 35.31 in the sample centrifuged at 4,000 rpm, and the control group was 47.42 in the sample centrifuged at 38.00 and 2,000 rpm, and 47.42, and the sample centrifuged at 1,000 rpm. The highest L value was 55.92. The value of a was close to blue in the range of -3.81 to -1.87 except for 12.56 of the control, the value of b was 56.50 for the control, and the centrifuged samples showed values of 1.75 to 3.88. Therefore, the decant can be stabilized by simple physical treatment and can be usefully applied at the completion stage in the preparation process of the additive-free juice.

TABLE 3 Comparison of Quality Characteristics According to Decant Treatment after Apple Juice

		Control	1,000 rpm	2,000 rpm	3,000 rpm	4,000 rpm
pH		4.30	4.29	4.29	4.29	4.29
Sugar (Brix)		14.8	14.9	14.9	14.9	14.9
PH (%)		1.20	1.20	1.20	1.20	1.20
Turbidity		1.80	0.09	0.07	0.05	0.05
Chromaticity	L	38.00	55.92	44.41	47.42	35.31
	a	12.56	-3.81	-2.83	-2.90	-1.87
	b	56.50	3.88	2.82	1.75	3.71

Example 4: Sterilization of Apple Cider

The completed apple cider physically destroys the cell membranes of microorganisms by applying a pulse width of 1 μs (microsecond) DC voltage. If the pulse width is short in the liquid, the movement speed of ions is slower than that of electrons, and microorganisms in the liquid are momentarily placed under high voltage. In microbial cells, the transmembrane potential increases in and out of the cell, and the cell membrane is compressed or punctured by charge forces inside and outside the cell membrane to kill the microorganism. The finished apple cider is placed in a chamber and the high voltage pulse generator is activated to apply instantaneous high voltage between foods. When apple cider was subjected to high voltage pulses with a voltage intensity of 35 kV / cm to 50 kV / cm and 2 to 8 pulses (pulse duration 2.5 duration), microorganisms ( Saccharomyces. Cerevisiae) decreased to 6 log compared to the initial stage (1/1000000). Apple cider temperature is 22 ℃. Compared with the conventional sterilization technique, the non-heating sterilization treatment is performed for a short time, thereby minimizing cooking flavor and producing fresh apple cider.

Example 5 Sensory Evaluation of Apple Cider

Sensory test results of apple cider are shown in Table 4. The control (A) shows a conventional apple cider commercially available, and the present invention (B) shows an evaluation of an environmentally friendly apple cider with a perfect score of color, aroma, taste, and overall preference.

As can be seen in Table 4, in terms of color did not show a significant difference with commercially available apple cider, the preference for the flavor and taste of the apple cider of the present invention showed a better preference. In the degree of precipitation, the apple cider by the decant treatment of the present invention received a higher score, and the environmentally friendly apple cider showed a higher acceptability than the existing apple cider in the overall acceptability.

Table 4 Sensory evaluation

division	Sensory evaluation
	color	incense	flavor	Sedimentation degree	Overall preference
Control (A)	3.64	3.54	3.32	3.54	3.56
Eco-Friendly Apple Cider (B)	3.76	3.98	4.02	4.26	4.06

Claims (5)

1. (a) rinsing the green apples without peeling, dividing 2-4 equal parts with a knife, and then slicing them using a fruit divider;

   (b) mixing the sliced apple with 3-7% by weight of rub barb juice, a natural browning inhibitor, and then juice it using a colloid mill;

   (c) subjecting the apple juice to a decanter;

   (d) filling the container; And

   (e) A method for producing an apple cider, wherein dispersibility is improved and sterilization is performed using a high voltage pulse.
2. The method of claim 1, wherein the rubab juice is a method for producing apple cider, characterized in that the juice produced by juice only 100% rubab.
3. The method of claim 1, wherein the decanter treatment is an environmentally friendly apple cider manufacturing method, characterized in that homogenization for 8-12 minutes under conditions of 1,000 ~ 4,000 rpm.
4. The method of claim 1, wherein the voltage intensity of the high voltage pulse is 35 kV / cm to 50 kV / cm.
5. The dispersibility manufactured by the method of any one of Claims 1-4 is improved, and it is an environmentally friendly apple with which the additive is not added.

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