KR20050099902A - A method for producing orange juice by clarification and concentration - Google Patents
A method for producing orange juice by clarification and concentration Download PDFInfo
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- KR20050099902A KR20050099902A KR1020040025126A KR20040025126A KR20050099902A KR 20050099902 A KR20050099902 A KR 20050099902A KR 1020040025126 A KR1020040025126 A KR 1020040025126A KR 20040025126 A KR20040025126 A KR 20040025126A KR 20050099902 A KR20050099902 A KR 20050099902A
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
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- A23L2/06—Extraction of juices from citrus fruits
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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
- A23L2/08—Concentrating or drying of juices
- A23L2/082—Concentrating or drying of juices by membrane processes
- A23L2/087—Concentrating or drying of juices by membrane processes by ultrafiltration, microfiltration
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Abstract
본 발명은 비타민 씨 등 유효성분의 파괴를 최소화하며 청징 및 농축 효과가 뛰어난 오렌지주스의 제조방법에 관한 것이다.The present invention relates to a method for producing orange juice having excellent clarification and concentrating effects while minimizing destruction of active ingredients such as vitamin seeds.
본 발명은 오렌지를 세정·착즙·여과한 다음, 펙티나아제 0.03%를 40℃에서 40분간 처리하여 청징하는 단계를 포함하여 제조되는 것을 특징으로 하는 오렌지주스의 제조방법 또는 상기 청징 단계를 거친 오렌지주스를 한외여과에 의하여 농축하는 단계를 더욱 포함하여 제조되는 것을 특징으로 하는 오렌지주스의 제조방법을 제공하며, 상기와 같은 청징 및 농축 방법에 의하여 제조된 오렌지주스는, 특히 비타민 씨 함량이 현저히 높고, 그 청징 및 농축 효과 또한 뛰어나다.The present invention is a method for preparing orange juice or orange which has been prepared, comprising the step of cleaning, juice and filtration of orange, followed by clarification of 40% treatment with pectinase at 40 ° C. for 40 minutes. It provides a method for producing orange juice, characterized in that it further comprises the step of concentrating the juice by ultrafiltration, the orange juice produced by the above clarification and concentration method, particularly high vitamin seed content The clarification and thickening effect is also excellent.
Description
본 발명은 비타민 씨 등 유효성분의 파괴를 최소화하며 청징 및 농축 효과가 뛰어난 오렌지주스의 제조방법에 관한 것이다.The present invention relates to a method for producing orange juice having excellent clarification and concentrating effects while minimizing destruction of active ingredients such as vitamin seeds.
과실은 비타민, 미네랄, 섬유소, 효소 그밖의 약리성분들을 다량으로 함유하고 있기 때문에 건강식품으로 중요시 되고 있으며 과실의 즙액은 장에 부담을 적게 주고 다량의 유효성분을 섭취할 수 있는 잇점을 가지고 있다. 특히 오렌지는 우리나라뿐만 아니라 전세계에서 널리 소비되고 있는 citrus류 과실로 아시아 지역에서 유래되어 유럽을 거쳐 북미 및 남미로 전파되었으며, 브라질에 세계적으로 가장 큰 오렌지 및 오렌지 주스 시장이 형성되어 있다. 국내에서도 최근 몇 년간 100% 천연과즙음료 시장 확대와 더불어 오렌지 주스의 소비량이 급격히 증가하고 있고, 천연물 소재식품을 선호하는 경향에 따라 시장규모는 꾸준한 성장이 예상되고 있다. Fruits are considered important as health foods because they contain a large amount of vitamins, minerals, fiber, enzymes and other pharmacological ingredients. In particular, orange is a citrus fruit that is widely consumed not only in Korea but also all over the world. It originated in Asia and spread to Europe and North America and South America. The world's largest orange and orange juice market is formed in Brazil. In Korea, the consumption of orange juice is increasing rapidly along with the expansion of the 100% natural juice beverage market in recent years, and the market size is expected to grow steadily due to the preference for natural food products.
따라서 고품질의 오렌지주스 제조를 위한 가공 공정의 최적화는 시급한 연구 과제이며, 더욱이 소비자들의 기호가 갈수록 고급화 다양화 되는 것에 발맞추어 고차 가공된 우수한 품질의 청징 주스 제조를 위한 최적의 방법을 수립할 필요성이 있다.Therefore, optimizing the processing process for manufacturing high quality orange juice is an urgent research task, and it is necessary to establish an optimal method for manufacturing high-quality processed clarified juice in line with the increasing variety of consumers' preferences. have.
통상 오렌지주스는 착즙·여과·청징의 공정으로 제조되며, 여기에 저장성이나 맛 등의 잇점을 얻기 위해 농축 공정을 더욱 추가하기도 한다. 청징을 거친 오렌지주스를 농축하면 수송에도 편리하고 수분을 제거하므로 상대적 당농도가 증가하여 저장성을 증대시키는 효과를 얻을 수 있다.Orange juice is usually manufactured by the process of juice, filtration, and clarification, and may further add a concentration process to obtain benefits such as shelf life and taste. Concentrating the orange juice after clarification is convenient for transportation and removes moisture, so that the relative sugar concentration is increased to increase the shelf life.
즉, 오렌지를 이용한 가공품으로서, 청징을 거친 오렌지주스 또는 청징 및 농축을 거친 오렌지주스 농축품 형태가 일반적으로 제조되고 있는데, 이들 가공식품은 각 제조 공정을 거치면서 비타민 씨의 파괴 등 지속적인 품질 저하가 일어나게 되며, 색깔, 향미 등과 같은 관능적인 품질도 크게 떨어지게 된다. 그럼에도 불구하고 오렌지주스의 청징 및 농축품의 공정 연구나 이화학적 변화에 대한 연구는 미비한 실정이다.In other words, as processed products using oranges, orange juice which has been clarified or orange juice concentrated which has been clarified and concentrated is generally manufactured. These processed foods have a deterioration in quality such as destruction of vitamin seeds during each manufacturing process. This happens, and the sensory qualities, such as color and flavor, are greatly reduced. Nevertheless, the research on the process and physicochemical changes of orange juice clarification and concentrate is insufficient.
따라서 본 발명은 비타민 씨 등 유효성분의 파괴를 최소화하면서도 청징 및 농축 효과 또한 뛰어난 오렌지주스의 제조 공정을 개발하는 것을 그 기술적 과제로 한다.Therefore, the present invention is to develop a manufacturing process of orange juice excellent in clarification and concentration effect while minimizing the destruction of active ingredients such as vitamin C as its technical problem.
상기와 같은 본 발명의 기술적 과제는, 오렌지를 세정·착즙·여과한 다음 서로 다른 공정 변수 하에서 원심분리, 효소처리, 한외여과 또는 상기 방법의 병행에 의해 청징하고, 상기 청징 단계를 거쳐 제조된 오렌지주스를 회전증발, 진공동결 또는 한외여과에 의해 농축하고, 상기 서로 다른 청징 방법 또는 농축 방법에 의해 제조된 각 오렌지주스의 탁도, 색도, 비타민 씨 함량 등 각종 물리화학적 품질 특성을 비교 실험하고, 이들 결과를 분석함으로써 달성하였다.The technical problem of the present invention as described above, the orange produced by passing through the clarification step of cleaning, juice, filtration and then clarified by centrifugation, enzymatic treatment, ultrafiltration or a combination of the above method under different process parameters Concentrate the juice by rotary evaporation, vacuum freezing or ultrafiltration, and compare various physicochemical quality characteristics such as turbidity, color, vitamin seed content of each orange juice prepared by the different clarification method or concentration method, and Achieved by analyzing the results.
본 발명은 비타민 씨 등 유효성분의 파괴를 최소화하며 청징 및 농축 효과가 뛰어난 오렌지주스의 제조방법에 관한 것이다.The present invention relates to a method for producing orange juice having excellent clarification and concentrating effects while minimizing destruction of active ingredients such as vitamin seeds.
본 발명은 오렌지를 세정·착즙·여과한 다음, 서로 다른 공정 변수 하에서 원심분리, 효소처리, 한외여과 또는 상기 방법의 병행에 의해 청징하는 단계; 상기 청징 단계를 거쳐 제조된 오렌지주스를 회전증발, 진공동결 또는 한외여과에 의해 농축하는 단계; 상기 서로 다른 청징 방법에 의해 제조된 오렌지주스의 탁도 및 색도를 측정하는 단계; 상기 서로 다른 청징 방법에 의해 제조된 오렌지주스의 비타민 씨 등 성분 함량을 측정하는 단계; 및 상기 서로 다른 농축 방법에 의해 제조된 오렌지주스의 탁도, 색도 및 비타민 씨 함량을 측정하는 단계로 이루어진다.The present invention comprises the steps of washing, juice and filtration of the orange, followed by clarification by centrifugation, enzymatic treatment, ultrafiltration or a combination of the above methods under different process parameters; Concentrating the orange juice prepared through the clarification step by rotary evaporation, vacuum freezing or ultrafiltration; Measuring the turbidity and chromaticity of the orange juice produced by the different clarification methods; Measuring a component content such as vitamin C of the orange juice prepared by the different clarification methods; And measuring the turbidity, color and vitamin seed content of the orange juice produced by the different concentration method.
본 발명은 오렌지를 세정·착즙·여과한 다음, 펙티나아제 0.03%를 40℃에서 40분간 처리하여 청징하는 단계를 포함하여 제조되는 것을 특징으로 하는 오렌지주스의 제조방법 또는 상기 청징 단계를 거친 오렌지주스를 한외여과에 의하여 농축하는 단계를 더욱 포함하여 제조되는 것을 특징으로 하는 오렌지주스의 제조방법을 제공한다.The present invention is a method for preparing orange juice or orange which has been prepared, comprising the step of cleaning, juice and filtration of orange, followed by clarification of 40% treatment with pectinase at 40 ° C. for 40 minutes. It provides a method for producing orange juice, characterized in that it further comprises the step of concentrating the juice by ultrafiltration.
상기와 같은 청징 및 농축 방법에 의하여 제조된 오렌지주스는, 특히 비타민 씨 함량이 현저히 높고, 그 청징 및 농축 효과 또한 뛰어나다.Orange juice prepared by the above clarification and concentrating method, in particular, vitamin C content is significantly high, the clarification and concentration effect is also excellent.
이하, 본 발명을 실시예를 들어 상세히 설명하나, 본 발명의 권리범위가 이들 실시예에만 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.
실시예 1 : 오렌지주스의 청징 방법Example 1 clarification method of orange juice
본 실험에 사용된 오렌지는 2000년도에 미국 캘리포니아에서 재배된 것을 사용하였으며 시료는 수세과정을 거쳐 박피하지 않고 사용하였다. 오렌지를 수세 정선한 다음 녹즙기(Model DO-9001, Dongaosca, Co., Korea)로 마쇄·착즙하였다. 200 메쉬(mesh) 나일론 포로 여과과정을 거친 시료에 항산화제(L(+)-ascorbic acid)를 1L 당 2g을 가하여 변색을 방지하였다.Orange used in this experiment was grown in California, USA in 2000, and the sample was used without washing the skin after washing with water. Oranges were washed with water, and then crushed and juiced with a juicer (Model DO-9001, Dongaosca, Co., Korea). Discoloration was prevented by adding 2 g of antioxidant (L (+)-ascorbic acid) per 1L to the sample which was filtered through 200 mesh nylon captive.
상기와 같이 착즙, 여과한 오렌지주스를 대상으로 원심분리에 의한 청징을 실시하였다. 원심분리 운전조건은, 원심분리기(Model VS-21SMT, Vision Co., Korea)의 회전속도를 5,000 rpm과 10,000 rpm, 온도를 저온(5 ℃)과 상온(25℃)으로 분리하여 실험하였다.As described above, clarification by centrifugation was performed on the juice and filtered orange juice. Centrifugal operation conditions were tested by separating the rotational speed of the centrifuge (Model VS-21SMT, Vision Co., Korea) at 5,000 rpm and 10,000 rpm, and the temperature at low temperature (5 ° C.) and room temperature (25 ° C.).
효소처리에 의한 청징은 펙티나아제(pectinase, Model 76290, Fluka, Switzerland)를 사용하여, 0.01%, 0.03%, 0.05%의 처리농도(w/v), 20, 40, 60℃의 처리온도 그리고 40, 60, 80분의 처리시간에서 청징효과를 살펴보았다.Clarification by enzymatic treatment was performed using pectinase (pectinase, Model 76290, Fluka, Switzerland), treatment concentrations (w / v) of 0.01%, 0.03%, 0.05%, treatment temperatures of 20, 40 and 60 ° C and The clarification effect was examined at 40, 60 and 80 minutes of treatment time.
한외여과에 의한 청징의 경우는 50 K Dalton의 분획분자량(molecular weight cut-off, MWCO)으로 유효막면적이 2.4 m2를 가지는 폴리설폰(polysulfone) 재질의 막(Model high flux biomax polysulfone membrane, Millipore, U.S.A.)을 사용하여 막분리장치(Model 7523-20, Barnut Co., U.S.A.)에 이용하였으며, 공정조건은 ATP(average transmembrane pressure)가 50 kPa, 100 kPa, 150 kPa가 되게 하였으며, 온도의 경우 5, 25, 45℃에서 청징효과를 살펴보았다. 각 공정이 끝난 뒤에는 0.1% NaOH 용액으로 시스템 전체를 세척한 후 약 30분 동안 증류수로 다시 세척한 후 초기 증류수의 투과 유속과 비교하였다.In case of clarification by ultrafiltration, a molecular weight cut-off (MWCO) of 50 K Dalton (MWCO) is made of polysulfone material (Model high flux biomax polysulfone membrane, Millipore) with an effective membrane area of 2.4 m 2 . , USA) was used for the membrane separation device (Model 7523-20, Barnut Co., USA), the process conditions were ATP (average transmembrane pressure) of 50 kPa, 100 kPa, 150 kPa, temperature The clarification effect was examined at 5, 25 and 45 ° C. After each process, the whole system was washed with 0.1% NaOH solution, washed again with distilled water for about 30 minutes, and then compared with the permeate flow rate of the initial distilled water.
두가지 이상의 회귀변수들이 반응변수에 복합적으로 영향을 주어 표면에 대한 반응변수의 통계적 분석과 실험의 설계를 하는 방법을 반응표면분석이라고 하며, 이는 회귀분석과 같이 회귀변수와 반응변수 간의 함수관계로부터 회귀변수의 변화에 따른 반응량을 예측 및 최적 회귀변수의 값을 추정하여 합리적인 실험의 설계를 가능하게 한다. 반응표면분석법을 이용하여 주스청징의 최적화를 이루기 위하여 이차식 형태의 반응모형을 얻을 수 있도록 중심합성계획법(centeral composite experiment design)을 사용하였으며, 반응표면 회귀분석을 위해 SAS(statistical analysis system) program을 사용하였다.Two or more regressors affect the response variables in a complex manner.The method of statistical analysis of the response and the design of the experiment on the surface is called response surface analysis, which is similar to the regression analysis. By predicting the reaction amount according to the change of the variable and estimating the value of the optimal regression variable, it is possible to design a reasonable experiment. In order to optimize the juice clarification using the response surface methodology, we used a central composite experiment design to obtain a second-order reaction model, and the SAS (statistical analysis system) program was used for the response surface regression analysis. Used.
효소처리에 의한 주스의 청징 시 공정변수인 독립변수를 처리농도 3수준(0.01, 0.03, 0.05%), 처리온도 3수준(20, 40, 60℃), 처리시간 3수준(40, 60, 80분)으로 하였으며, 한외여과 시 공정변수인 독립변수를 처리압력(ATP) 3수준(50, 100, 150 kPa), 처리온도 3수준(5, 25, 45℃)으로 하였다(표 1 참조). In the process of clarifying juice by enzyme treatment, the independent variable, the process variable, was treated at 3 concentration levels (0.01, 0.03, 0.05%), 3 temperature levels (20, 40, 60 ° C), 3 levels of treatment time (40, 60, 80). The independent variable, which is a process variable during ultrafiltration, was set at 3 levels (ATP) (50, 100, 150 kPa) and 3 levels (5, 25, 45 ° C) of treatment temperature (see Table 1).
실시예 2 : 오렌지주스의 농축 방법Example 2 Concentration of Orange Juice
농축방법은 회전증발농축, 진공동결농축, 한외여과농축법을 사용하였다. 모든 농축량은 초기값의 약 70%(v/v)로 농축하였으며, 회전증발농축의 경우 60 rpm, 70℃에서 주스의 수분을 제거하여 농축하였으며, 진공동결농축의 경우는 -35 ~ -40℃에서 예비동결과정을 거친 후 -50℃, 5-10 mmHg에서 농축하였고, 한외여과에 의한 농축의 경우 25℃, 100 kPa에서 농축하였다.Concentration methods were rotary evaporation, vacuum freeze and ultrafiltration. All the concentrates were concentrated to about 70% (v / v) of the initial value. In the case of rotary evaporation, the concentration of the juice was removed at 60 rpm and 70 ° C. In the case of vacuum freeze concentration, -35 ~ -40 After preliminary confirmation at ℃, it was concentrated at -50 ℃, 5-10 mmHg, concentrated by ultrafiltration at 25 ℃, 100 kPa.
실시예 3 : 청징 방법에 따른 오렌지주스의 색도 및 탁도Example 3 chromaticity and turbidity of orange juice according to the clarification method
상기 실시예 1의 각 청징 방법에 따른 오렌지주스의 색도 및 탁도를 측정하였다.The chromaticity and turbidity of the orange juice according to each clarification method of Example 1 were measured.
색도는 색차계(Model CR-200, Minolta Co., Japan)를 이용하여 L* (lightness, 명도), a* (redness, 적색도), b* (yellowness, 황색도) 값을 각각 3회 반복 측정하고 아래식을 이용하여 초기 시료와의 색도차(△E)를 나타내었다.Chromaticity is repeated 3 times each of L * (lightness), a * (redness) and b * (yellowness) using a color difference meter (Model CR-200, Minolta Co., Japan). It measured and represented the chromaticity difference ((DELTA) E) with an initial sample using the following formula.
△E = (△a2 + △b2 + △L2)1/2 ΔE = (Δa 2 + Δb 2 + ΔL 2 ) 1/2
오렌지주스의 탁도는 일정량의 시료 3 mL를 취하여 분광광도계(Model UV-1201 PC, Shimadzu Co., Japan)을 사용하여 660 nm에서 3회 반복하여 흡광도를 이용하여 측정하였다.Turbidity of orange juice was measured using absorbance by taking 3 mL of a sample of a predetermined amount and repeating three times at 660 nm using a spectrophotometer (Model UV-1201 PC, Shimadzu Co., Japan).
오렌지의 초기 탁도는 각각 5.017이며, 오렌지주스를 청징화시키기 위하여 원심분리를 행하였을 때, 원심분리의 회전속도와 온도에 따른 청징도(탁도)를 도 1에 나타내었다. 10,000 rpm에서 청징한 주스의 경우 5,000 rpm에서 경우와 비교해 볼 때, 청징효과가 30% 정도 개선되는 것을 알 수 있다. 온도에 따른 영향을 살펴볼 때 저온에서 원심분리과정이 이루어질 경우 청칭효과가 우수한 것으로 나타났다. 10,000 rpm과 5℃에서 청징효과가 우수하였으나, 원심분리에 의한 청징의 경우 초기 5분까지의 청징율이 높고, 그 이후의 시간영역에서의 청징율은 현저하게 저하되어 공정비용에 비해 청징개선율이 둔하되어 시간의 연장을 통한 청징효과를 얻기는 어려운 것으로 나타났다. The initial turbidity of the orange was 5.017, respectively. When centrifugation was performed to clarify the orange juice, the clarity (turbidity) according to the rotational speed and temperature of the centrifugal separation is shown in FIG. In the case of juice clarified at 10,000 rpm, the clarification effect is improved by 30% compared with the case at 5,000 rpm. In examining the effect of temperature, the clarification effect was excellent when the centrifugation process was performed at low temperature. Although the clarification effect was excellent at 10,000 rpm and 5 ℃, the clarification rate up to 5 minutes was high in the case of clarification by centrifugation, and the clarification rate in the time domain thereafter was markedly lowered so that the clarification rate was improved compared to the process cost. It was difficult to obtain the clarification effect by prolonging time due to dullness.
오렌지주스를 청징화시키기 위하여 효소처리를 행하였을 때의 청징도는 도 2에 나타내었다. 0.03%, 40℃, 40 분의 공정조건에서 0.006으로 청징효과가 가장 뛰어난 것으로 나타났다. 펙티나아제의 첨가량이 0.03%에서 최적의 청징효과를 나타내며 펙티나아제의 양이 증가하여도 청징율이 개선되지않고 오히려 탁도가 증가하는 경향을 보였다.The clarification degree when the enzyme treatment was performed to clarify the orange juice is shown in FIG. The highest clarification effect was found to be 0.006 at 0.03%, 40 ℃, and 40 minutes of process conditions. The addition of pectinase showed an optimum clarification effect at 0.03%, and the increase in the amount of pectinase did not improve the clarification rate but rather the turbidity tended to increase.
한외여과를 행하였을 때의 청징도 측정 결과, 온도(5, 25, 45℃), 압력(50, 100, 150 kPa)의 공정변수 중 모든 구간에서 탁도가 0.001-0.003으로 우수한 청징율이 나타났다. 따라서 한외여과에 있어 가장 중요한 투과플럭스를 대상으로 최적공정온도와 압력의 상관관계를 분석하였다. 도 3은 오렌지주스의 공정온도와 압력에 따른 투과플럭스를 나타낸 것으로 압력의 증가에 비례하여 투과플럭스가 증가하였다. 그러나 압력의 영향은 어디까지나 초기 투과플럭스에 영향을 미치고 시간의 경과에 따라 막표면에서 용질의 가역적 침지와 비가역적 침지로 인하여 압력에 관계없이 플럭스가 감소하였다. 공정온도의 경우 역시 공정압력과 마찬가지로 온도의 증가에 비례하여 투과플럭스의 증가를 가져왔다. 이는 온도가 높을수록 유체의 점성이 낮아져 투과플럭스가 증가한 것으로 사료되며, 확산계수의 증가와 유입액 중에 존재하는 확산물질의 용해도 증가로 인하여 투과플럭스가 증가하여, 유입액은 온도 상승에 의한 막의 열적 팽창에 의해 세공크기가 변화됨으로서 투과플럭스가 증가한 것으로 보인다.As a result of clarification measurement at the time of ultrafiltration, turbidity was excellent at 0.001-0.003 in all sections among the process variables of temperature (5, 25, 45 ° C) and pressure (50, 100, 150 kPa). Therefore, the correlation between optimal process temperature and pressure was analyzed for the most important permeate flux in ultrafiltration. Figure 3 shows the permeate flux according to the process temperature and pressure of the orange juice, the permeate flux increased in proportion to the increase in pressure. However, the influence of pressure only affects the initial permeate flux, and the flux decreased regardless of the pressure due to the reversible and irreversible soaking of the solute over the membrane surface over time. In the case of the process temperature as well as the process pressure, the permeate flux increased in proportion to the increase in temperature. It is thought that the permeate flux increased due to the viscosity of the fluid at higher temperature. As the pore size changes, the permeate flux seems to increase.
상기에서 규명한 원심분리, 효소처리, 한외여과 시의 최적 청징조건 하에서 병행처리를 하고, 원심분리, 효소처리 또는 한외여과 단일 방법을 사용한 경우와 청징도를 비교하였다. 그 결과는 도 4와 같으며, 대조구에 대한 청징개선효과는 원심분리, 효소처리, 병행처리, 한외여과법의 순서로 탁도가 개선되는 것을 알 수 있었다.In the above-described centrifugation, enzyme treatment, and ultrafiltration, the treatment was performed in parallel under the optimal clarification conditions, and the clarification was compared with the case of using the centrifugation, enzyme treatment, or ultrafiltration single method. The results are shown in Figure 4, the clarification effect for the control was found to improve turbidity in the order of centrifugation, enzyme treatment, parallel treatment, ultrafiltration.
청징방법에 의한 색도변화 측정 결과, 밝기 정도를 나타내는 L* (lightness) 값의 경우 원심분리, 효소처리, 한외여과의 순서로 높아졌으며, 이는 탁도의 개선효과와 일치하는 경향을 나타내는 것으로 탁도와 L* 값이 비례적인 관계에 있다는 것을 알 수 있었다. 청징방법에 따른 적색도를 나타내는 a* (redness) 값의 경우, 초기의 값에 비해 현저히 낮아졌으며, 전체적으로 한외여과 처리 시 적색도가 다른 처리구에 비해 낮은 것을 알 수 있었다. 황색도를 나타내는 b* (yellowness) 값은 초기값에 비해 전반적으로 높게 나타났다. 전체적으로 원심분리방법에서 가장 높은 값을 나타냈으며 효소처리, 한외여과, 병행처리의 순서로 b* 값이 낮아졌다.As a result of the measurement of chromaticity change by the clarification method, the L * (lightness) value indicating the degree of brightness was increased in the order of centrifugation, enzyme treatment, and ultrafiltration, which was in agreement with the effect of improving turbidity. * this value was found that a proportional relationship. In the case of a * (redness) value representing redness according to the clarification method, the redness was significantly lower than that of the initial value, and the overall redness of ultrafiltration was lower than that of the other treatments. The b * (yellowness) value indicating yellowness was generally higher than the initial value. Overall, the highest values were found in the centrifugation method, and b * values were lowered in the order of enzyme treatment, ultrafiltration, and parallel treatment.
상기 L*, a*, b* 값을 바탕으로 산출한 색도차인 △E의 변화를 도 5에 나타내었으며, 한외여과 방식이 가장 색차의 변화가 큰 것으로 나타났다.The change in ΔE, which is a chromaticity difference calculated based on the L * , a * , and b * values, is shown in FIG. 5, and the ultrafiltration method showed the largest change in color difference.
실시예 4 : 청징 방법에 따른 오렌지주스의 성분 특성Example 4 Component Characteristics of Orange Juice According to the Clarification Method
상기 실시예 1의 각 청징 방법에 따른 오렌지주스의 성분 특성을 알아보기 위하여, 각 청징 방법으로 처리된 샘플의 가용성 고형분, 비타민 C, pH, 총당 및 환원당을 각각 측정하였다.In order to determine the component properties of the orange juice according to each clarification method of Example 1, the soluble solids, vitamin C, pH, total sugar and reducing sugar of the samples treated with each clarification method were measured, respectively.
일정량의 시료를 취하여 굴절당도계(Model Type 1, Atago Co., Japan)로 3회 반복 후 가용성 고형분의 함량을 측정하고 oBix로 표시하였고, 비타민 C의 함량은 2,4-디니트로페닐 히드라진(2, 4-dinitrophenyl hydrazine) 비색법을 통해 분광광도계(Model UV-1201 PC, Shimadzu Co., Japan)를 사용하여 540 nm 에서 3회 반복하여 흡광도를 측정하는 방법으로 구하였다.After taking a certain amount of sample and measuring three times with a refractometer (Model Type 1, Atago Co., Japan), the content of soluble solids was measured and expressed as o Bix, and the content of vitamin C was 2,4-dinitrophenyl hydrazine ( 2, 4-dinitrophenyl hydrazine) was measured by using a spectrophotometer (Model UV-1201 PC, Shimadzu Co., Japan) three times at 540 nm by measuring the absorbance.
pH는 시료 10 mL를 pH meter(Model 340, Mettler Delta Co., U.K.)로 수소이온 농도를 3회 반복측정하여 구하였다.The pH was determined by repeated measurement of hydrogen ion concentration three times with a pH meter (Model 340, Mettler Delta Co., U.K.) 10 mL of the sample.
총당의 경우 phenol-H2SO4법에 의한 전당의 정량을 하였는데, 시료 1 mL을 취해 5% 페놀 1 mL를 가한 다음 H2SO4를 5 mL 가하여 상온에서 20분간 반응 냉각 후 480 nm에서 3회 반복하여 측정하였으며, 환원당은 DNS(3,5-dinitrosalicylic acid)가 환원되어 생성된 3-amino-5-nitrosalicylic acid의 흡광도를 측정하여 당을 정량 분석하는 DNS법을 사용하여 환원당을 3회 반복 측정하여 정량하였다. 즉 시료 1 mL에 3 mL의 DNS를 첨가한후 5분간 100℃에서 끓인 후 550 nm에서 흡광도를 측정하였다. 표준곡선은 글루코오스(glucose)를 농도별로 반응시킨 후 흡광도를 측정하였다.Total sugar was determined by phenol-H 2 SO 4 method. Take 1 mL of sample, add 1 mL of 5% phenol, add 5 mL of H 2 SO 4, and cool the reaction at room temperature for 20 minutes. Reducing sugar was repeated three times by measuring the absorbance of 3-amino-5-nitrosalicylic acid produced by reduction of DNS (3,5-dinitrosalicylic acid) using the DNS method to quantitatively analyze sugar. Measured and quantified. That is, 3 mL of DNS was added to 1 mL of the sample, and then boiled at 100 ° C. for 5 minutes, and the absorbance was measured at 550 nm. The standard curve was measured by absorbance after reacting glucose (glucose) by concentration.
상기와 같은 방법에 따른 가용성 고형분, 비타민 C, pH, 총당 및 환원당 측정 결과를 하기 표 3에 나타내었다. 비타민 C의 함량은 한외여과 처리구에서 가장 감소폭이 커서 낮은 함량을 나타냈으며, 효소 처리구에서 가장 감소폭이 적어 높은 함량을 나타내었다. pH는 대체로 모든 구간에서 비슷한 경향을 나타내었고, 가용성 고형분은 전체적으로 모든 청징방법에서 대체적으로 낮아지는 경향을 보였으나 감소폭은 크지 않았다. 총당 및 환원당의 경우, 한외여과 처리구 그리고 병행처리구에서 감소폭이 컸으며 원심분리 처리구 및 효소 처리구는 감소폭이 크지 않았다.Soluble solids, vitamin C, pH, total sugar and reducing sugar measurement results according to the above method are shown in Table 3 below. The content of vitamin C was the lowest in the ultrafiltration treatment, showing a low content, and the lowest in the enzyme treatment, showing the high content. The pH tended to be similar in all sections, and the soluble solids tended to be generally lower in all clarification methods, but the decrease was not large. In the case of total sugar and reducing sugar, the decrease was large in the ultrafiltration treatment and the parallel treatment. The decrease was not significant in the centrifugal treatment and the enzyme treatment.
이상의 결과로부터, 청징 방법으로서 효소처리 방법을 택할 때, 오렌지주스의 비타민 C 파괴가 최소화되며 기타 성분의 변화도 적음을 알 수 있다. 따라서, 상기 실시예 3 및 실시예 4의 실험 결과를 종합하면, 펙티나아제 0.03%, 40℃, 40 분의 조건에서 효소 처리 시, 청징 효과가 뛰어날 뿐만 아니라 비타민 C 함량이 높은 오렌지주스를 얻을 수 있다.From the above results, it can be seen that when the enzyme treatment method is selected as the clarification method, vitamin C destruction of orange juice is minimized and other components are not changed. Therefore, when combining the experimental results of Example 3 and Example 4, when the enzyme treatment under the conditions of pectinase 0.03%, 40 ℃, 40 minutes, not only excellent clarification effect, but also obtained orange juice with high vitamin C content Can be.
실시예 5 : 농축 방법에 따른 오렌지주스의 특성Example 5 Characteristics of Orange Juice According to Concentration Method
상기 실시예 2의 각 농축 방법에 따른 오렌지주스의 탁도, 색도 및 비타민 C 함량을 측정하였다. 탁도, 색도, 비타민 C 함량 측정은 상기 실시예 3 및 4에서 서술한 방법에 의하였다.Turbidity, color and vitamin C content of the orange juice according to each concentration method of Example 2 was measured. Turbidity, color, and vitamin C content was measured by the methods described in Examples 3 and 4.
농축 방법에 따른 탁도 측정 결과는 도 6에 나타내었으며, 한외여과를 이용한 농축과 진공동결장치를 이용한 농축의 경우 회전증발기를 이용한 농축에 비해 탁도가 낮은 것을 알 수 있다. 그러나 나머지 농축의 경우는 농축에 의한 증가량이 높아지지 않았다. 한외여과를 이용한 농축과 진공동결농축의 경우는 비교적 낮은 온도에서 조작이 이루어지기 때문에 상(phase) 변화가 적었던 것으로 사료된다.Turbidity measurement results according to the concentration method is shown in Figure 6, the concentration using the ultrafiltration and the vacuum freezing device can be seen that the turbidity is lower than the concentration using a rotary evaporator. However, for the other enrichment, the increase by enrichment did not increase. In case of ultrafiltration concentration and vacuum freeze concentration, the phase change was small because the operation was performed at relatively low temperature.
농축 방법에 따른 색도인 L* (lightness), a* (redness) 그리고 b* (yellowness) 에서, 우선 밝기 정도를 나타내는 L* 값은 한외여과에 의한 농축과 진공동결에 의한 농축에서 높게 측정되었고 증발농축에 의한 L* 값은 비교적 낮은 것으로 나타났다. 이는 탁도의 경우와 마찬가지로 증발농축과정에서 가열공정에 의한 열적변성으로 L* 값이 상대적으로 낮게 나타난 것으로 사료된다. 적색도를 나타내는 a* 값은 회전증발의 경우 낮아졌으며 전체적으로 한외여과와 진공동결에 의한 농축에서는 높았다. 황색도의 b* 값은 회전증발농축이 대체적으로 높은 경향을 나타내었다.At L * (lightness), a * (redness) and b * (yellowness), the L * values, which represent the degree of brightness, were measured at high concentrations by ultrafiltration and by vacuum freezing. L * values by concentration were found to be relatively low. As in the case of turbidity, L * value is considered to be relatively low due to thermal denaturation by heating process during evaporative concentration. The a * value, which represents redness, was lower for rotary evaporation and higher for concentration by ultrafiltration and vacuum freezing. The b * value of yellowness tended to be generally higher for rotary evaporation concentration.
농축 방법에 따른 비타민 C 함량은 도 7에 나타내었으며, 한외여과를 이용한 농축에서 비타민 C의 함량이 가장 높고, 그 다음 진공동결농축, 회전증발농축의 순으로 나타났다. The vitamin C content according to the concentration method is shown in FIG. 7, and the vitamin C content was highest in ultrafiltration, followed by vacuum freeze concentration and rotary evaporation concentration.
이상의 결과를 종합하면, 청징 방법의 경우와는 달리, 한외여과 처리 시, 가장 농축 효과가 뛰어날 뿐만 아니라 비타민 C 함량이 높은 오렌지주스를 얻을 수 있다.Summarizing the above results, unlike the clarification method, it is possible to obtain an orange juice having a high vitamin C content as well as the most concentrated effect during the ultrafiltration treatment.
이상의 실험 및 실시예를 통해 설명한 바와 같이, 본 발명은 오렌지를 세정·착즙·여과한 다음, 펙티나아제 0.03%를 40℃에서 40분간 처리하여 청징하는 단계를 포함하여 제조되는 것을 특징으로 하는 오렌지주스의 제조방법 또는 상기 청징 단계를 거친 오렌지주스를 한외여과에 의하여 농축하는 단계를 더욱 포함하여 제조되는 것을 특징으로 하는 오렌지주스의 제조방법을 제공하며, 상기와 같은 청징 및 농축 방법에 의하여 제조된 오렌지주스는, 특히 비타민 씨 함량이 현저히 높고, 그 청징 및 농축 효과 또한 뛰어나므로, 이는 식품 제조 산업상 매우 유용한 발명인 것이다.As described through the above experiments and examples, the present invention is an orange, characterized in that prepared by the step of washing, juice, and filtration, and then clarified by treating pectinase 0.03% at 40 ℃ for 40 minutes It provides a method for producing orange juice, characterized in that it further comprises the step of preparing the juice or the orange juice subjected to the clarification step by ultrafiltration, and prepared by the above clarification and concentration method Orange juice is a very useful invention in the food manufacturing industry, especially since the vitamin seed content is particularly high and its clarification and concentrating effects are also excellent.
도 1은 원심분리에 의해 청징된 오렌지주스의 각 공정변수에 따른 탁도를 나타낸 것이다.Figure 1 shows the turbidity according to each process variable of the orange juice clarified by centrifugation.
도 2는 효소처리에 의해 청징된 오렌지주스의 각 공정변수에 따른 탁도를 나타낸 것이다.Figure 2 shows the turbidity according to each process variable of the orange juice clarified by the enzyme treatment.
도 3은 한외여과에 의해 청징된 오렌지주스의 각 공정변수에 따른 탁도를 나타낸 것이다.Figure 3 shows the turbidity according to each process variable of the orange juice clarified by ultrafiltration.
도 4는 각 청징 방법에 따른 오렌지주스의 탁도를 나타낸 것이다.Figure 4 shows the turbidity of orange juice according to each clarification method.
도 5는 각 청징 방법에 따른 오렌지주스의 색도차를 나타낸 것이다.Figure 5 shows the chromaticity difference of the orange juice according to each clarification method.
도 6은 각 농축 방법에 따른 오렌지주스의 탁도를 나타낸 것이다.Figure 6 shows the turbidity of orange juice according to each concentration method.
도 7은 각 농축 방법에 따른 오렌지주스의 비타민 씨 함량을 나타낸 것이다.Figure 7 shows the vitamin seed content of orange juice according to each concentration method.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2901963A1 (en) * | 2006-06-07 | 2007-12-14 | Jean Louis Terras | PROCESS FOR EXTRACTING AND TREATING CITRUS JUICE, AND HIGH VITAMIN C CONTENT COMPOSITION |
| CN101156670B (en) * | 2007-11-09 | 2010-05-19 | 华南理工大学 | A production process of nutrition health care roxburgh rose powder |
| KR20160141618A (en) | 2015-06-01 | 2016-12-09 | 서울여자대학교 산학협력단 | Strawberry juice for improving microbial stability and production method thereof |
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| US4211799A (en) * | 1977-10-19 | 1980-07-08 | Rohm Gmbh | Methods for making flocculation-resistant citrus juice |
| US4971811A (en) * | 1989-07-14 | 1990-11-20 | The Procter & Gamble Company | Process for making concentrated fruit juice |
| KR970032503A (en) * | 1995-12-22 | 1997-07-22 | 신철주 | Method for producing juice from leaves and berries of cactus and functional food containing cactus juice |
| KR970073405A (en) * | 1996-10-08 | 1997-12-10 | 민병헌 | Chinese quince drink using dry hair extract and its manufacturing method |
| KR20050062191A (en) * | 2003-12-20 | 2005-06-23 | 고령군 | Manufacturing method for berry juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4211799A (en) * | 1977-10-19 | 1980-07-08 | Rohm Gmbh | Methods for making flocculation-resistant citrus juice |
| US4971811A (en) * | 1989-07-14 | 1990-11-20 | The Procter & Gamble Company | Process for making concentrated fruit juice |
| KR970032503A (en) * | 1995-12-22 | 1997-07-22 | 신철주 | Method for producing juice from leaves and berries of cactus and functional food containing cactus juice |
| KR970073405A (en) * | 1996-10-08 | 1997-12-10 | 민병헌 | Chinese quince drink using dry hair extract and its manufacturing method |
| KR20050062191A (en) * | 2003-12-20 | 2005-06-23 | 고령군 | Manufacturing method for berry juice |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| FR2901963A1 (en) * | 2006-06-07 | 2007-12-14 | Jean Louis Terras | PROCESS FOR EXTRACTING AND TREATING CITRUS JUICE, AND HIGH VITAMIN C CONTENT COMPOSITION |
| WO2007141420A3 (en) * | 2006-06-07 | 2008-04-03 | Jean-Louis Terras | Method for extracting and processing citrus fruit juice, and composition with high vitamin c content |
| CN101156670B (en) * | 2007-11-09 | 2010-05-19 | 华南理工大学 | A production process of nutrition health care roxburgh rose powder |
| KR20160141618A (en) | 2015-06-01 | 2016-12-09 | 서울여자대학교 산학협력단 | Strawberry juice for improving microbial stability and production method thereof |
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