KR101653159B1 - Fruit Beverage Using Acid Whey and Method Thereof - Google Patents
Fruit Beverage Using Acid Whey and Method Thereof Download PDFInfo
- Publication number
- KR101653159B1 KR101653159B1 KR1020150000987A KR20150000987A KR101653159B1 KR 101653159 B1 KR101653159 B1 KR 101653159B1 KR 1020150000987 A KR1020150000987 A KR 1020150000987A KR 20150000987 A KR20150000987 A KR 20150000987A KR 101653159 B1 KR101653159 B1 KR 101653159B1
- Authority
- KR
- South Korea
- Prior art keywords
- fruit
- acid whey
- pectin
- solution
- concentrate
- Prior art date
Links
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- 238000000034 method Methods 0.000 title claims description 9
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Images
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
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- 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
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5072—Pectine, pectinate
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
본 발명은 Acid whey를 이용한 과일 음료 및 그의 제조 방법에 관한 것이다. 보다 상세하게는 유산균발효에 의해 요구르트믹스를 분리하여 Acid whey를 만드는 단계와, Acid whey 용액과 펙틴 용액 및 과일 농축액을 혼합하여 균질한 후, 향과 색소를 넣고 살균 및 충전하여 음료를 만드는 단계로 구성된다.
본 발명은 새로운 카테고리의 Acid whey 과일음료로서, 소비자에게 저렴하고 양질의 품질을 제공할 수 있다.The present invention relates to a fruit beverage using Acid whey and a method for producing the same. More particularly, the present invention relates to a method for producing a liquid beverage comprising the steps of: preparing an acid whey by isolating a yogurt mix by lactic acid fermentation, mixing the acid whey solution with a pectin solution and a fruit concentrate, homogenizing the mixture, .
The present invention is a new category of Acid whey fruit beverages that can provide affordable and quality quality to consumers.
Description
본 발명은 Acid whey를 이용한 과일 음료 및 그의 제조 방법에 관한 것이다. 보다 상세하게는 유산균 발효물을 분리하여 요구르트믹스와 Acid Whey로 분리하는 단계와, Acid Whey와 정제수를 섞어 Acid Whey 용액을 만드는 단계와, 펙틴을 정제수에 넣고 80~85℃로 가온하여 펙틴을 용해시킨 후, 펙틴이 함유된 용액을 25℃까지 냉각 후 저어 주면서 펙틴 용액을 만드는 단계와, 펙틴 용액에 과일 농축액을 섞어 펙틴 과일농축 용액을 만드는 단계와, 상기의 Acid Whey 용액과 펙틴 과일 농축 용액을 혼합한 후 60℃에서 200bar로 균질하고 최소 15분~30분 교반하는 단계와, 상기의 균질화된 용액에 향료와 색소를 투입하여 85℃에서 15초간 살균한 후, 10℃이하로 냉각하고 충전 및 저장하여 과일 음료를 제조하는 단계를 포함한다.The present invention relates to a fruit beverage using Acid whey and a method for producing the same. More particularly, the present invention relates to a method for producing lactic acid bacteria, comprising the steps of separating fermented lactic acid bacteria into a yogurt mix and an Acid Whey, mixing Acid Whey and purified water to prepare an Acid Whey solution, and pectin in purified water, Preparing a pectin solution by cooling the pectin-containing solution to 25 DEG C and stirring the pectin solution, mixing the pectin solution with a fruit concentrate to make a pectin fruit concentrate solution, and mixing the above-mentioned Acid Whey solution and pectin fruit concentrate Mixing and homogenizing the mixture at 60 ° C. and 200 bar for at least 15 minutes to 30 minutes; adding the perfume and pigment to the homogenized solution; sterilizing the mixture at 85 ° C. for 15 seconds; ≪ / RTI > to produce a fruit beverage.
본 발명은 우유에서 유래한 성분의 Acid Whey를 과일 음료에 사용함으로써 별도의 산도 조절제를 넣지 않은 천연형의 과일 음료를 제공한다. 또한 과일과 우유가 결합한 독특한 형태의 과일음료 제공한다.The present invention provides a natural-type fruit drink in which a milk-derived ingredient, Acid Whey, is used in fruit beverages to which no additional acidity control agent is added. It also offers a unique form of fruit drink that combines fruit and milk.
acid whey는 산에 의해 형성된 커드(curd)를 제거한 수용액으로서 산유청 또는 산성유청라고도 한다. 우유 또는 탈지유에 산을 첨가하여 pH 4.6에서 카제인이 침전되면 acid whey를 분리할 수 있으며, 또한 치즈 제조시 산 첨가 또는 유산발효에 의해 커드를 형성시킴으로써 pH 5.0 이하인 산성 훼이를 생산할 수 있다.Acid whey is an aqueous solution from which curd formed by an acid is removed and is also referred to as acid whey or acid whey. The acid whey can be separated when the casein is precipitated at pH 4.6 by adding an acid to milk or skim milk. In addition, an acidic whey having a pH of 5.0 or less can be produced by forming acad by acid addition or lactic fermentation in cheese production.
Acid whey는 요구르트 믹스를 분리시킴으로써 얻어지는 우유의 미네랄과 젖산이 포함되어 있는 부산물이지만, 국내 업체에서는 생산설비와 원료 수급문제로 인하여 생산되지 못하는 실정이다. acid whey는 총고형분 6.0%, 단백질 0.6%, 지방 0.1%, 칼슘 100 mg/100g, 유당 4%가 함유되어 있는 아주 질 좋은 영양 공급원이다. Acid whey is a by-product containing milk minerals and lactic acid obtained by separating the yogurt mix, but domestic producers are unable to produce it due to production facilities and supply and demand problems. Acid whey is a very good source of nutrients with a total solids content of 6.0%, protein 0.6%, fat 0.1%, calcium 100 mg / 100 g, and
acid whey를 이용한 음료에 대한 종래기술로는 한국특허등록번호10-0663947(과일 음료 제조방법 및 과일 음료) 얇은 편으로 절단한 후 50-90℃의 건조기에서 5-8시간 건조한 후 수분이 5% 이하가 될 때까지 자연 건조한 사과, 배 각각을 총중량에 대하여 25-35중량% 준비하는 과정과, 세척하고 물기를 뺀 후 100-120℃의 증기로 5-20분 찐 후 50-90℃ 건조기에서 5-8시간 말리는 과정을 4-14회 반복한 대추, 곶감, 밤을 총중량에 대하여 각각 5-15중량%의 준비하는 과정과, 감초를 총중량에 대하여 3-7중량% 세척한 후 80-120℃에서 5-15분간 볶는 과정과, 세척하고 물기를 뺀 후 100-120℃의 증기로 5-20분 찐 후 50-90℃ 건조기에서 5-8시간 말리는 과정을 4-14회 반복한 칡꽃을 총중량에 대하여 3-7중량% 준비하는 과정 및, 상기한 사과, 배, 대추, 곶감, 밤, 감초, 칡꽃을 혼합하고, 이들 혼합물에 대하여 4-6배의 물을 첨가하여 진공추출하는 과정과, 상기 추출액을 50-90℃의 밀폐된 공간에서 11-13시간 숙성하는 과정으로 구성되는 과일 음료 제조방법이다. 한국특허등록번호 10-1180307(과즙이 함유된 유음료의 제조방법)정제수에 유성분을 희석하되, 대두 다당류를 정제수에 1 ~ 20 중량%의 농도로 희석한 것을 용해시킨 뒤 1 ~20℃로 냉각하여 혼합액을 얻는 단계; 상기 혼합액에 감미제 희석액을 넣고 1 ~ 20℃에서 혼합하여 유당액을 얻는 단계; 상기 유당액 100 중량부에 대하여 산미제 희석액 1 ~ 80 중량부를 유당액 100g에 대하여 1 ~ 100 ml/min의 속도로 pH가 3.0 ~ 4.5 가 되도록 투입하여 1 ~ 20℃에서 혼합하는 단계; 및 상기 산미제 희석액이 혼합된 유당액에 과즙을 넣고 혼합한 후 30 ~ 200 bar 의 압력에서 균질화하는 단계를 포함하는 것을 특징으로 하는 과즙 함유 유음료의 제조방법.한국특허등록번호 1012078380000(우유, 과즙 및 과일 퓨레를 포함하는 스무디 음료의 제조방법)은 우유, 과즙 및 과일 퓨레를 포함하는 스무디 음료의 제조방법에 관한 것으로서 보다 상세하게는 원유 55～65중량％, 당류 1～5중량％, 안정제 0.1～0.5중량％ 및 잔부의 정제수를 혼합한 다음 135～140℃에서 2～5초 동안 살균하여 우유를 포함하는 우유믹스를 얻는 단계; 과즙 5～15중량％, 과일 퓨레 30～50중량％, 과일향 0.5～1.5중량％, 당류 30～40중량％, 유기산 1～3중량％ 및 잔부의 정제수를 혼합한 다음 85～95℃ 온도의 물중탕에서 15～20분 동안 살균하여 과일, 과일 퓨레를 주재료로 하는 과일시럽을 얻는 단계; 및 상기의 우유믹스와 과일시럽을 우유믹스:과일시럽=80～90:10～20의 중량비로 혼합하는 단계를 포함한다. 한국특허공개번호1020140005988(과일 음료 중의 프로바이오틱)은 락토바실러스 파라 카제이 아종 파라카제이의 균주와 같은, 산에 적응된 프로바이오틱 박테리아의 높은 생존 계수를 포함하는 프로바이오틱 과일 음료를 생산하는 방법 및 그와 같은 방법에 의하여 얻어지는 프로바이오틱 과일 음료에 관한 것이다. 한국특허등록번호 1014308030000(사과 젤 음료 및 제조방법)은 사과 퓨레 10brix, 사과 퓨레 32brix, 피쉬 콜라겐, 폴리덱스트로스, 결정과당, 시트르산, 비타민 C, 구아검, 잔탄검, 애플플레이버, 히아루론산 및 물을 포함한다. 그러나 이들은 본 발명과는 기술적구성이 다른 것이다.As a conventional technology for beverage using acid whey, Korea Patent Registration No. 10-0663947 (fruit drink manufacturing method and fruit drink) was cut into thin pieces, dried in a dryer at 50-90 ° C for 5-8 hours, By weight based on the total weight of the dried apple and the pear, and after washing and removing the water, steamed at a temperature of 100-120 ° C for 5-20 minutes, and then dried at 50-90 ° C in a
현재 시중에서 유통되고 있는 과일음료는 과일 농축액에 산도 조절제를 넣어 만들고 있다. 그 중에는 발효 배양물을 음료에 넣어 유산균음료로 만들어 판매하는 제품도 있으나, 이러한 제품은 유산균체나 단백질이 여과되지 않은 상태로 함유되어 있어서 Whey 음료와 같이 신선한 맛을 제공할 수 없는 단점이 있다.Fruit drinks that are currently on the market are made by adding acidity control agents to fruit concentrates. Among them, fermented cultures are put into beverages and sold as lactic acid bacteria beverages. However, these products have a disadvantage in that they can not provide a fresh taste like Whey beverages because lactic acid bacteria and proteins are contained in a state without being filtered.
유산균 발효물을 분리하여 요구르트믹스와 acid Whey로 분리하는 단계와, Acid Whey와 정제수를 섞어 Acid Whey을 만드는 단계와, 펙틴을 정제수에 넣고 80~85℃로 가온하여 펙틴을 용해시킨 후, 펙틴이 함유된 용액을 25℃까지 냉각 후 저어 주면서 펙틴 용액을 만드는 단계와, 펙틴 용액에 과일 농축액을 섞어 펙틴 과일농축 용액을 만드는 단계와, 상기의 Acid Whey용액과 펙틴 과일 농축 용액을 혼합한 후 60℃에서 200bar로 균질하고 최소 15분~30분 교반하는 단계와, 상기의 균질화된 용액에 향과 색소를 투입하여 85℃에서 15초간 살균한 후, 10℃이하로 냉각하고 충전 및 저장하여 과일 음료를 제조하는 단계를 포함한다.Separating the fermented lactic acid bacteria into a yogurt mix and an acid whey, mixing Acid Whey and purified water to prepare Acid Whey, and pectin into purified water and heating the mixture to 80 to 85 ° C to dissolve the pectin. Preparing a pectin solution by mixing the pectin solution with a fruit concentrate to prepare a pectin fruit concentrate solution; mixing the pectin fruit concentrate with the Acid Whey solution; And the mixture is stirred for at least 15 minutes to 30 minutes. The flavor and pigment are added to the homogenized solution and sterilized at 85 ° C for 15 seconds. The mixture is cooled to 10 ° C or less, .
본 발명은 우유에서 유래한 천연 성분의 Whey를 과일 음료에 사용하여 우유가 결합한 독특한 형태의 과일음료 제조 방법에 관한 것이다. 따라서 별도의 산도 조절제를 넣지 않고 만든 과일 음료이기 때문에 텁텁하지 않고 상괘한 과일음료를 제공한다. The present invention relates to a unique form of fruit beverage preparation in which milk is combined with a natural component derived from milk to use as a fruit beverage. Therefore, it is a fruit drink made without adding an acidity controlling agent, so it provides a fancy fruit drink without being rough.
도 1은 본 발명의 제조공정도이다.1 is a manufacturing process diagram of the present invention.
본 발명은 유산균발효에 의해 요구르트믹스를 분리하여 Acid whey를 만드는 단계와, Acid whey 용액과 펙틴 용액 및 과일 농축액을 혼합하여 균질한 후, 음료를 만드는 단계로 구성된다.The present invention comprises a step of producing an acid whey by isolating a yogurt mix by lactic acid fermentation, a step of mixing the acid whey solution with a pectin solution and a fruit concentrate, homogenizing and then making a drink.
1) 요구르트믹스와 Acid whey 제조 공정1) Yogurt mix and Acid whey manufacturing process
(a) 원하는 지방 함량에 따라 탈지우유와 원유를 혼합한다. (b) 150~200bar 정도로 균질화시킨다. (c) 90~95℃, 5~10분 정도 살균한다. (d) 유산균주를 이용하여 40~43℃에서 발효시킨다. (e) 발효가 완료된 배양물을 분리시켜 요구르트믹스와 acid Whey로 분리한다.(a) Mix skim milk and crude oil according to the desired fat content. (b) homogenize at 150-200 bar. (c) Sterilize at 90 ~ 95 ℃ for 5 ~ 10 minutes. (d) fermentation at 40 to 43 ° C using lactic acid bacteria. (e) Separate fermented cultures with yogurt mix and acid whey.
2) Acid whey 과일음료 배합비 및 제조 공정 2) Acid whey Fruit drinks ratio and manufacturing process
(2) 제조공정(2) Manufacturing process
(a) Acid whey 50%와 정제수(1) 30%를 혼합하여 Acid whey 용액을 만든다. (a) Acid whey solution is made by mixing 50% Acid whey and 30% purified water (1).
(b) 정제수(2) 6.78%에 펙틴 0.2%를 넣고 80~85℃ 로 용해시켜 펙틴 용액을 만든다. (b) Purified water (2) Pectin solution is prepared by adding 0.2% pectin to 6.78% and dissolving at 80 ~ 85 ℃.
(c) 상기의 펙틴 용액을 25℃까지 냉각 후 저어 주면서 과일 농축액 3.8%를 혼합시켜 펙틴 과일농축액을 만든다. (c) The above pectin solution is cooled to 25 캜 and mixed with 3.8% of fruit concentrate while stirring to make pectin fruit concentrate.
(d) 상기의 Acid whey 용액과 펙틴 과일 농축 용액을 혼합한 후 15분 ~ 30분 교반 60℃에서 200bar로 균질화 시킨다.(d) Mix the Acid whey solution with pectin fruit concentrate and homogenize for 15 to 30 minutes at 60 ° C at 200 bar.
(e) 펙틴 과일 농축 용액에 향과 색소를 섞고 85℃에서 15초간 살균하여 10℃이하로 냉각한 후, 포장재에 충전 및 저장한다.(e) Pectin fruit concentrate is mixed with flavor and pigment, sterilized at 85 ° C for 15 seconds, cooled to below 10 ° C, and stored in packing materials.
상기에서 과일농축액은 사과농축액, 파인애플 농축액 및 포도 농축액을 사용할 수 있다. 또한 과일에 따라 향료는 사과 flavor 향료, 파인애플 flavor 향료 및 포도 flavor 향료를 사용할 수도 있다. 그리고 색소는 치자 청색소나 치자 황색소를 사용할 수도 있다.The fruit concentrate may be apple concentrate, pineapple concentrate and grape concentrate. Also depending on the fruit, the spices may use apple flavor spices, pineapple flavor spices and grape flavor spices. Also, the pigment may be a blue or pink flower.
<실시예 1-6>≪ Example 1-6 >
상기와 같은 제조공정을 통하여 당류와 과일농축액을 달리하여 실시예 1-6과 같은 배합비로 Acid whey가 함유된 과일 음료를 만들었다.Through the above-described manufacturing process, a fruit drink containing Acid whey was prepared in the same ratio as in Example 1-6, except that the saccharide and the fruit concentrate were changed.
본 발명과 유산균 음료 및 과일 음료의 비교예를 통하여 본 발명을 더욱 구체적으로 설명한다. 다음의 비교예는 본 발명의 이해를 돕기위해 보다 상세하게 설명하는 것으로, 본 발명의 범위를 한정하고자 하는 것은 아니다.The present invention will be described in more detail with reference to comparative examples of the present invention, a lactic acid bacterium drink and a fruit drink. The following comparative examples are intended to further illustrate the present invention in order to facilitate the understanding of the present invention and are not intended to limit the scope of the present invention.
비교예 1에서 알 수 있듯이 본 발명은 유산균음료에 비해 산도조절제를 사용하지 않았고 성격이 다른 안정제를 사용함으로써 관능적으로 깔끔한 것이 특색이다.As can be seen from Comparative Example 1, the present invention does not use an acidity regulator as compared with a lactic acid bacterium drink, and it is characterized by being sensually clean by using a stabilizer having a different nature.
비교예 2에서 알 수 있듯이 본 발명은 과일음료에 비해 우유 성분을 사용하여 건강적 측면을 고려하였고 인위적으로 칼슘이나 단백질, 유당 등을 첨가하지 않더라도 영양성분이 강화 되어 있다.As can be seen from Comparative Example 2, the present invention considers the health aspect by using milk components compared to fruit beverages, and nutritional components are enhanced even if calcium, protein, and lactose are not artificially added.
<시험예>; 본 발명과 시판품의 관능검사≪ Test Example > Sensory evaluation of the present invention and commercial products
본 발명과 시판 중인 제품의 관능적 차이를 알아 보기 위하여 잘 훈련된 관능검사 요원 10명(20대, 30대 각5명)을 대상(1점: 매우불량, 2점: 불량, 3점: 보통, 4점: 우수, 5점: 매우우수)으로 실시하였다. 그 결과를 다음의 표 6에 나타냈다. In order to investigate the sensory differences between the present invention and commercial products, 10 well-trained sensory test agents (20 persons, 30 persons each 5 persons) were used (1 point: very bad, 2 points: 4 points: excellent, 5 points: very good). The results are shown in Table 6 below.
기한circulation
deadline
시판품 A(H사 제품) 사과 과일음료이고, 시판품 B(O사 제품)는 유산균음료이다. 또한, D는 생산일자를 말하며, 실시예1,2,3은 배합비 상 Acid whey 양을 조정한 것을 뜻한다.Commercially available product A (product H) is apple fruit drink, and commercial product B (product O) is lactobacillus beverage. D is the production date, and Examples 1, 2 and 3 mean the adjustment of the amount of Acid whey in the blending ratio.
관능검사 결과 실시예 3종이 시판품에 비해 비교 우위에 있었으며 시판품 A는 Shelf-life 증가에 따른 관능검사 차이가 없었던 반면 시판품 B는 유통기한이 경과함에 따라 관능결과가 나빠졌다.As a result of sensory evaluation, Example 3 was in a comparative advantage as compared with commercial products, while commercial product A had no sensory test according to an increase in shelf-life, whereas commercial product B had a sensory result deteriorated as its shelf life expired.
본 발명은 소비자에게 저렴하고 품질 좋은 신개념의 Acid whey 과일음료 제공할 수 있으므로 산업상 이용가능성이 있다.
INDUSTRIAL APPLICABILITY The present invention is industrially applicable because it is possible to provide a new concept Acid whey fruit drink which is cheap and good quality to consumers.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US20050233052A1 (en) | 2004-04-15 | 2005-10-20 | Solae, Llc | Acid beverage composition and process for making same utilizing an aqueous protein component |
| JP2009065842A (en) | 2007-09-10 | 2009-04-02 | Meiji Milk Prod Co Ltd | Method for improving flavor of food and drink having acidity, and food and drink having acidity and improved in flavor |
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| EP1541042B1 (en) * | 2002-07-29 | 2006-05-17 | Otsuka Pharmaceutical Co., Ltd. | Gel-type drink composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050233052A1 (en) | 2004-04-15 | 2005-10-20 | Solae, Llc | Acid beverage composition and process for making same utilizing an aqueous protein component |
| JP2008502320A (en) | 2004-04-15 | 2008-01-31 | ソレイ リミテッド ライアビリティ カンパニー | Acidic beverage composition and method for producing the same using aqueous protein component |
| JP2009065842A (en) | 2007-09-10 | 2009-04-02 | Meiji Milk Prod Co Ltd | Method for improving flavor of food and drink having acidity, and food and drink having acidity and improved in flavor |
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