KR20040064092A - 한외여과에 의한 혼합과채쥬스의 제조방법 - Google Patents
한외여과에 의한 혼합과채쥬스의 제조방법 Download PDFInfo
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- KR20040064092A KR20040064092A KR1020030001366A KR20030001366A KR20040064092A KR 20040064092 A KR20040064092 A KR 20040064092A KR 1020030001366 A KR1020030001366 A KR 1020030001366A KR 20030001366 A KR20030001366 A KR 20030001366A KR 20040064092 A KR20040064092 A KR 20040064092A
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- South Korea
- Prior art keywords
- juice
- fruit
- temperature
- pressure
- permeate
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- 238000000034 method Methods 0.000 claims abstract description 50
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- 238000002156 mixing Methods 0.000 claims abstract description 32
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 21
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- 230000008569 process Effects 0.000 claims description 41
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- 238000004519 manufacturing process Methods 0.000 claims description 6
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- 238000002845 discoloration Methods 0.000 claims description 4
- 230000008859 change Effects 0.000 abstract description 34
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- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 238000000227 grinding Methods 0.000 abstract description 2
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- 239000012466 permeate Substances 0.000 description 46
- 241000220225 Malus Species 0.000 description 34
- 244000000626 Daucus carota Species 0.000 description 31
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- 230000006872 improvement Effects 0.000 description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
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- 229910001873 dinitrogen Inorganic materials 0.000 description 2
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- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- HORQAOAYAYGIBM-UHFFFAOYSA-N 2,4-dinitrophenylhydrazine Chemical compound NNC1=CC=C([N+]([O-])=O)C=C1[N+]([O-])=O HORQAOAYAYGIBM-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-SZSCBOSDSA-N 2-[(1s)-1,2-dihydroxyethyl]-3,4-dihydroxy-2h-furan-5-one Chemical compound OC[C@H](O)C1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-SZSCBOSDSA-N 0.000 description 1
- 241001310494 Ammodytes marinus Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 101100216185 Oryza sativa subsp. japonica AP25 gene Proteins 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
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- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
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- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
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- 230000007935 neutral effect Effects 0.000 description 1
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- 229920001778 nylon Polymers 0.000 description 1
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- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920002492 poly(sulfone) Polymers 0.000 description 1
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- 150000008163 sugars Chemical class 0.000 description 1
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- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
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- 239000002351 wastewater Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Classifications
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/02—Antioxidant
Landscapes
- Separation Using Semi-Permeable Membranes (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
Claims (2)
- 과일과 채소를 수세 정선하여 데치기를 실시한 후 녹즙기로 마쇄·착즙하고 여과한 시료에 항산화제를 가하여 변색을 방지하는 단계; 상기 마쇄된 쥬스를 원심분리하여 상등액을 취하고 예비여과하는 단계; 상기 예비여과과정이 끝난 과일과 채소의 비율을 과일을 기준으로 25 내지 75(v/v%)로 혼합하고 상기 혼합액을 온도 15∼45℃, 압력 100∼200 kPa에서 한외여과하여 혼합과채주스를 당도, 탁도 및 비타민 C함량의 공정범위가 최적공정범위로 이루어지도록 제조하는 단계로 이루어진 것을 특징으로 하는 혼합과채쥬스의 제조방법.
- 제1항에 있어서, 상기 온도가 18.19∼28.80℃이고 압력이 76.81∼101.51 kPa이고 혼합비율은 과일을 기준으로 29.55%로 이루어진 것을 특징으로 하는 혼합과채쥬스의 제조방법.
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KR10-2003-0001366A KR100519089B1 (ko) | 2003-01-09 | 2003-01-09 | 한외여과에 의한 혼합과채쥬스의 제조방법 |
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KR10-2003-0001366A KR100519089B1 (ko) | 2003-01-09 | 2003-01-09 | 한외여과에 의한 혼합과채쥬스의 제조방법 |
Publications (2)
Publication Number | Publication Date |
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KR20040064092A true KR20040064092A (ko) | 2004-07-16 |
KR100519089B1 KR100519089B1 (ko) | 2005-10-05 |
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KR10-2003-0001366A KR100519089B1 (ko) | 2003-01-09 | 2003-01-09 | 한외여과에 의한 혼합과채쥬스의 제조방법 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007080204A1 (es) * | 2006-01-16 | 2007-07-19 | Universidad De Zaragoza | Procedimiento de obtención de zumo de hortalizas transparente y zumo de hortalizas transparente |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101194048B1 (ko) * | 2010-05-12 | 2012-10-24 | (주)다손 | 친환경사과 사이다의 제조 방법 및 상기 방법에 의해 제조된 통과일 친환경사과 사이다 |
KR101006465B1 (ko) * | 2010-06-03 | 2011-01-06 | (주)다손 | 신선 과채류 주스의 제조방법 |
KR102339451B1 (ko) | 2021-01-08 | 2021-12-16 | 경북햇살농원영농조합법인 | 과채주스 및 그 제조방법 |
KR102408512B1 (ko) | 2021-01-13 | 2022-06-13 | 김태범 | 사과음료 및 그 제조방법 |
KR20240055362A (ko) | 2022-10-20 | 2024-04-29 | 농업회사법인 과일드림 주식회사 | 저탄소 농업기술로 생산된 과일을 이용한 씨 없는 착즙 액의 제조방법 |
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2003
- 2003-01-09 KR KR10-2003-0001366A patent/KR100519089B1/ko active IP Right Grant
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007080204A1 (es) * | 2006-01-16 | 2007-07-19 | Universidad De Zaragoza | Procedimiento de obtención de zumo de hortalizas transparente y zumo de hortalizas transparente |
ES2302420A1 (es) * | 2006-01-16 | 2008-07-01 | Universidad De Zaragoza | Procedimiento de obtencion de zumo de hortalizas transparente y zumo de hortalizas transparente. |
Also Published As
Publication number | Publication date |
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KR100519089B1 (ko) | 2005-10-05 |
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