KR20230148880A - Manufacturing method of apple drink using aloe and apple and apple drink prepared therefrom - Google Patents
Manufacturing method of apple drink using aloe and apple and apple drink prepared therefrom Download PDFInfo
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- KR20230148880A KR20230148880A KR1020220047544A KR20220047544A KR20230148880A KR 20230148880 A KR20230148880 A KR 20230148880A KR 1020220047544 A KR1020220047544 A KR 1020220047544A KR 20220047544 A KR20220047544 A KR 20220047544A KR 20230148880 A KR20230148880 A KR 20230148880A
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- apple
- aloe
- juice
- apples
- functional beverage
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- 241001116389 Aloe Species 0.000 title claims abstract description 32
- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 241000220225 Malus Species 0.000 claims abstract description 83
- 238000000034 method Methods 0.000 claims abstract description 64
- 235000021016 apples Nutrition 0.000 claims abstract description 40
- 235000015197 apple juice Nutrition 0.000 claims abstract description 38
- 235000020510 functional beverage Nutrition 0.000 claims abstract description 31
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 239000012141 concentrate Substances 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 230000005070 ripening Effects 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims 1
- 229940069521 aloe extract Drugs 0.000 claims 1
- 238000000605 extraction Methods 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 4
- 230000007413 intestinal health Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000036559 skin health Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 235000012041 food component Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000010724 Wisteria floribunda Nutrition 0.000 description 4
- 238000000227 grinding Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 239000010979 ruby Substances 0.000 description 2
- 229910001750 ruby Inorganic materials 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000008491 100% juice Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000581835 Monodora junodii Species 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 244000299790 Rheum rhabarbarum Species 0.000 description 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011046 carnelian Substances 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011085 pressure filtration Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
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
- A23L2/38—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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 저온 조건에서 숙성 및 착즙한 사과즙을 알로에와 함께 일정하게 처리하는 알로에와 사과를 이용한 기능성음료의 제조방법 및 그로부터 제조된 기능성음료에 관한 것이며, 정선된 사과를 저온에서 일정기간 예냉하는 공정과, 저온으로 예냉된 사과를 저온에서 급속하게 착즙하여 얻어진 사과즙을 진공상태의 저온에서 일정기간 숙성하는 공정과, 사과를 착즙하고 잔류하는 착즙찌꺼기인 과육과 껍질에 알로에를 일정비율로 혼합하여 발효시켜 발효농축액을 얻는 공정 및 상기 저온숙성된 사과즙과 상기 발효농축액을 일정비율 배합하여 기능성음료를 얻는 공정으로 이루어지며, 제조된 기능성음료는 살균 및 포장하는 것으로 이루어진다.
본 발명의 제조방법은 사과즙의 갈변을 최소화하여 사과음료의 갈변방지와 사과의 고유한 맛과 향기를 유지하는 효과가 개선되어 저장안정성이 뛰어난 사과음료를 얻는 특징이 있으며 또 본 발명에 따라 제조되는 알로에-사과 복합발효 농축물로 이루어진 기능성음료는 사과의 영양성분과 함께 알로에의 다당체 성분의 조합으로 장건강, 피부건강 등에 도움이 되는 장점을 지니고 있다.The present invention relates to a method for producing a functional beverage using aloe and apples by regularly processing apple juice aged and squeezed under low temperature conditions together with aloe, and to a functional beverage manufactured therefrom, and to a process of precooling selected apples at a low temperature for a certain period of time. A process of rapidly squeezing apples that have been pre-cooled at a low temperature and maturing the resulting apple juice at a low temperature in a vacuum for a certain period of time, and fermentation by mixing aloe in a certain ratio with the pulp and skin, which are the juice residue remaining after squeezing the apples. It consists of a process of obtaining a fermentation concentrate and a process of obtaining a functional beverage by mixing the low-temperature aged apple juice and the fermentation concentrate at a certain ratio, and the manufactured functional beverage is sterilized and packaged.
The manufacturing method of the present invention has the characteristics of obtaining an apple beverage with excellent storage stability by minimizing the browning of apple juice, improving the effect of preventing browning of the apple beverage and maintaining the unique taste and aroma of the apple, and also has the characteristics of obtaining an apple beverage with excellent storage stability. A functional beverage made of aloe-apple complex fermentation concentrate has the advantage of being helpful for intestinal health and skin health by combining the nutritional components of apple with the polysaccharide components of aloe.
Description
본 발명은 알로에와 사과를 이용한 기능성음료의 제조방법 및 그로부터 제조된 기능성음료에 관한 것이며, 구체적으로는 사과 고유의 맛과 향 및 변질에 대한 저장안정성을 개선한 알로에와 사과를 이용한 기능성음료의 제조방법 및 그로부터 제조된 기능성음료에 관한 것이다. The present invention relates to a method for manufacturing a functional beverage using aloe and apple and a functional beverage manufactured therefrom, and specifically to the production of a functional beverage using aloe and apple with improved storage stability against apple's unique taste and aroma and deterioration. It relates to a method and a functional beverage produced therefrom.
사과품종은 세계적으로 700여 종이 재배되고 있으며, 사과의 품종은 수확기에 따라 조생종, 중생종, 만생종으로 나뉘고, 색깔에 따라 홍색사과, 황색사과, 녹색사과로 구분하고 있으며 우리나에서는 예천, 예산, 홍성, 문경, 대구 등을 포함하여 전국 각 지역에서 고르게 생산되고 있다.About 700 types of apples are cultivated around the world. Apple varieties are divided into early-ripening, mid-ripening, and late-ripening varieties depending on the harvesting period, and are classified into red apples, yellow apples, and green apples according to color. In Korea, they are Yecheon, Yesan, and Hongseong. It is produced evenly in all regions of the country, including , Mungyeong, and Daegu.
사과는 그 맛이 달콤하고 상큼하며 껍질이 벗겨지지 않은 상태에서도 청량감이 있는 좋은 냄새가 나는 과일로 제철에 맞는 사과의 맛이 제일 풍부하지만 헷사과를 판매할 수 있는 시기가 그리 길지 않으므로 수확기에 대량으로 수확한 사과는 가공식품으로 만들어서 판매하기도 하고 있으며 사과의 대표적인 기공식품으로는 사과즙 등의 음료제품을 예로 들 수 있다.Apples are sweet and refreshing in taste and have a refreshing, pleasant smell even when the skin is not peeled. Apples in season have the most abundant taste, but since the season for selling apples is not very long, they are sold in large quantities during harvest. Apples harvested through processing are made into processed foods and sold, and representative processed foods from apples include beverage products such as apple juice.
사과에는 폴리페놀류, 수용성 식이 섬유인 펙틴, 유기산, 비타민 C 등 영양성분이 함유되어 있으므로 사과즙 등 사과음료는 사과의 영양성분이 거의 그대로 함유되어 있기 때문에 100% 과즙음료는 단순한 주스, 음료가 건강에 좋은 웰빙음료라 할 수 있으나, 사과즙 내지 사과음료의 제조과정 및 이송과정에 사과가 산화하게 되어 보존성이 떨어지는 등 다수의 제조상 문제점이 있고, 그 맛에서도 다양성이 없어 소비자들의 입맛을 충족시키기에는 다소 부족한 부분이 있어 웰빙의식에 부합하는 다양한 대중소비형 고품질 사과가공품의 개발이 절실히 요구되고 있다.Apples contain nutrients such as polyphenols, soluble dietary fiber pectin, organic acids, and vitamin C, so apple drinks such as apple juice contain almost the same nutrients as apples, so 100% juice drinks are simple juices and drinks are not healthy. Although it can be said to be a good wellness drink, there are a number of manufacturing problems, such as apples being oxidized during the manufacturing and transportation process of apple juice or apple beverage, leading to poor preservation, and there is no variety in taste, so it is somewhat insufficient to satisfy the tastes of consumers. There is an urgent need for the development of a variety of high-quality processed apple products for mass consumption that meet well-being awareness.
사과즙 내지 사과음료의 제조기술과 관련하여 선행기술을 예로 들면, 특허문헌 1에 -10 ~ 0℃에서 냉동된 후지품종 및 홍옥품종을 각각 착즙하는 단계; 착즙된 각 사과즙을 믹서기로 분쇄하고, 여과 하는 단계; 상기 각 사과품종의 여과액을 교반하여 균질화하는 단계; 균질화된 후지품종과 홍옥품종의 사과주스 는 1.8:1 ~ 2.2:1의 비로 혼합하고, 당도 11.8 ~ 12.0°brix, pH 3.80 ~ 3.84로 조정하는 단계; 및 상기 과정에 의해 얻어진 사과주스를 살균한 후 포장하는 단계를 포함하는 사과주스의 제조방법을 개시하고 있으며, 특허문헌 2에는 사과를 햄머밀 혹은 콜로이드 분쇄기로 각 마쇄한 후 착즙하는 단계; 상기 사과를 착즙 하여 생긴 각 착즙박 8 ~ 12중량%를 상기 착즙후 얻은 착즙액에 첨가하고, 후지품종과 홍옥품종이 1.8:1 ~ 2.2:1 의 중량비가 되도록 혼합하는 단계; 상기 착즙박이 첨가된 착즙액에 상기 착즙액의 중량대비 셀룰라아제 및 펙티나아제의 복합효소 0.01 ~ 10중량%를 50 ~ 90℃에서 처리하는 단계; 및 상기 효소처리된 착즙액을 균질 화 하는 단계를 포함하여 제조되며, 최종당도가 11.8 ~ 12.0°brix, pH 3.80 ~ 3.84인 것을 특징으로 하는 식이섬유 함유량이 증가된 다이어트용 사과주스의 제조방법.As an example of the prior art in relation to the manufacturing technology of apple juice or apple beverage, Patent Document 1 includes the steps of extracting Fuji and Ruby varieties frozen at -10 to 0°C, respectively; Grinding each squeezed apple juice with a blender and filtering it; Homogenizing the filtrate of each apple variety by stirring; Mixing the homogenized apple juice of the Fuji variety and the Red Jade variety at a ratio of 1.8:1 to 2.2:1 and adjusting the sugar content to 11.8 to 12.0°brix and pH to 3.80 to 3.84; and sterilizing the apple juice obtained through the above process and then packaging it. Patent Document 2 discloses a method of manufacturing apple juice, including the steps of grinding apples with a hammer mill or colloid grinder and then squeezing juice; Adding 8 to 12% by weight of the juice obtained by squeezing the apples into the juice obtained after the juice, and mixing the Fuji variety and the Carnelian variety so that the weight ratio is 1.8:1 to 2.2:1; Processing the juice to which the squeezed pumpkin has been added with 0.01 to 10% by weight of a complex enzyme of cellulase and pectinase based on the weight of the juice at 50 to 90°C; And a method of producing apple juice for diet with increased dietary fiber content, which is prepared by including the step of homogenizing the enzyme-treated juice, and has a final sugar content of 11.8 to 12.0°brix and pH of 3.80 to 3.84.
또 특허문헌 3에는 조각낸 사과에 천연 갈변 방지제인 루바브 주스 3~7 중량%를 혼합한 후 콜로이드 밀을 이용하여 착즙하는 단계; 상기 사과 착즙액에 디켄트(decanter) 처리를 하는 단계; 용기에 충진하는 단계; 및 고전압 펄스(pulse)를 이용하여 살균하는 단계를 포함하는 분산성이 향상되고, 첨가물이 첨가되지 않은 친환경 사과 사이다의 제조법을 개시하고 있다.In addition, Patent Document 3 includes the step of mixing 3 to 7% by weight of rhubarb juice, a natural anti-browning agent, with chopped apples and then extracting the juice using a colloid mill; Decanting the apple juice; Filling a container; A method for producing eco-friendly apple cider with improved dispersibility and no additives is disclosed, which includes the step of sterilizing using high-voltage pulses.
본 발명의 발명자는 저온에서 숙성 및 착즙한 사과즙를 알로에와 함께 일정하게 처리한 사과음료가 갈변 방지 및 사과의 고유한 맛과 향기가 개선되는 것을 확인하고 본 발명을 완성하였다. The inventor of the present invention confirmed that browning was prevented and the unique taste and aroma of apples were improved in apple beverages made by regularly treating apple juice aged and squeezed at low temperature with aloe, and thus completed the present invention.
본 발명에 따른 과제의 해결수단으로 알로에와 사과를 이용한 기능성음료의 제조방법은 정선된 사과를 저온에서 일정기간 예냉하는 공정과, 저온으로 예냉된 사과를 저온에서 급속하게 착즙여는 얻진 사과즙을 진공상태의 저온에서 일정기간 숙성하는 공정과, 사과를 착즙하고 잔류하는 착즙찌꺼기인 과육과 껍질에 알로에를 일정비율로 혼합하여 발효시킨 발효농축액을 얻는 공정 및 상기 저온숙성된 사과즙과 상기 발효농축액을 일정비율 배합하여 기능성음료를 얻는 공정으로 이루어지며, 제조된 기능성음료는 살균 및 포장하는 것으로 이루어진다.As a means of solving the problem according to the present invention, a method of manufacturing a functional beverage using aloe and apples includes a process of pre-cooling selected apples at a low temperature for a certain period of time, and rapidly squeezing the apples pre-cooled to a low temperature at a low temperature to obtain apple juice in a vacuum state. A process of maturing at a low temperature for a certain period of time, a process of obtaining a fermentation concentrate by mixing aloe in a certain ratio with the pulp and skin, which is the juice residue remaining after squeezing apples, and mixing the low-temperature-ripened apple juice and the fermentation concentrate in a certain ratio. It consists of a process of obtaining a functional beverage by mixing, and the manufactured functional beverage is sterilized and packaged.
본 발명의 알로에와 사과를 이용한 기능성음료 제조방법에 따른 일 실시형태는 One embodiment of the method for producing a functional beverage using aloe and apple of the present invention is
a) 정선된 사과를 -3 ~ -5℃에서 7 ~ 8일간 예냉하는 제1 공정, a) The first process of precooling the selected apples at -3 to -5℃ for 7 to 8 days,
b) 저온에서 예냉된 사과를 저온(7℃)을 유지하며 스크류 방식으로 급속하게 착즙하여 사과즙을 얻는 제2 공정, b) The second process of obtaining apple juice by rapidly squeezing apples pre-cooled at low temperature using a screw method while maintaining low temperature (7°C),
c) 제 2 공정의 사과즙을 400mmHg 진공상태 하에 0℃에서 3개월간 저온숙성하는 제3 공정, c) A third process in which the apple juice from the second process is aged at a low temperature for 3 months at 0°C under a vacuum of 400 mmHg,
d) 상기 제1공정에서 사과를 착즙한 후 잔류하는 착즙찌꺼기인 과육과 껍질 100중량부에 대하여 알로에 20 ~ 40중량부를 배합하고, 효모 접종 후 25℃에서 15일간 발효시켜 발효농축액을 얻는 제4 공정 및 d) Process 4, in which 20 to 40 parts by weight of aloe are mixed with 100 parts by weight of pulp and skin, which are the juice residues remaining after the apples are squeezed in the first step, and fermented at 25°C for 15 days after yeast inoculation to obtain a fermentation concentrate. process and
e) 상기 제3 단계의 저온숙성된 사과즙 100중량부에 대하여 상기 제4 공정의 발효농축액을 30 ~ 40중량부 배합하여 기능성음료를 얻는 제5 공정을 포함하는 것으로 이루어진다. e) A fifth step of obtaining a functional beverage by mixing 30 to 40 parts by weight of the fermentation concentrate of the fourth step with respect to 100 parts by weight of apple juice aged at a low temperature in the third step.
그리고 본 발명에 따른 또 다른 과제의 해결수단으로는 상기한 제1 공정 내지 제5 공정을 포함하는 기능성음료의 제조방법에 따라 제조되는 기능성음료로 이루어지며, 제조된 기능성음료는 살균 및 포장하는 것으로 이루어진다. In addition, a means of solving another problem according to the present invention consists of a functional beverage manufactured according to a method for manufacturing a functional beverage including the above-mentioned first to fifth processes, and the manufactured functional beverage is sterilized and packaged. It comes true.
본 발명의 제조방법은 사과즙의 갈변을 최소화하여 사과음료의 갈변방지와 사과의 고유한 맛과 향기를 유지하는 효과가 개선되어 저장안정성이 뛰어난 사과음료을 얻는 특징이 있으며 또 본 발명에 따라 제조되는 알로에-사과 복합 발효농축액로 이루어진 기능성음료는 사과의 영양성분과 함께 알로에의 다당체 성분의 조합으로 장건강, 피부건강 등에 도움이 되는 장점을 지니고 있다.The production method of the present invention is characterized by minimizing the browning of apple juice, improving the effect of preventing browning of the apple beverage and maintaining the unique taste and aroma of the apple, thereby obtaining an apple beverage with excellent storage stability, and the aloe produced according to the present invention. -Functional drinks made of apple complex fermentation concentrate have the advantage of being helpful for intestinal health and skin health due to the combination of the nutrients of apples and the polysaccharide components of aloe.
아래에서는 본 발명의 실시를 위한 구체적인 내용과 실시예(제조예) 및 시험예를 통하여 본 발명을 보다 구체적으로 설명하지만 아래 기재에 의해 본 발명이 한정되는 것은 아니다. Below, the present invention is described in more detail through specific details, examples (production examples), and test examples for carrying out the present invention, but the present invention is not limited by the description below.
본 발명에 따른 알로에와 사과를 이용한 사과음료 제조방법은The method of producing an apple drink using aloe and apple according to the present invention is
a) 정선된 사과를 -3 ~ -5℃에서 7 ~ 8일간 예냉하는 제1 공정, a) The first process of precooling the selected apples at -3 to -5℃ for 7 to 8 days,
b) 제1 공정의 예냉된 사과를 저온(7℃)을 유지하며 스크류 방식으로 급속하게 착즙하여 사과즙을 얻는 제 2 공정, b) The second process of obtaining apple juice by rapidly squeezing the apples pre-cooled in the first process using a screw method while maintaining a low temperature (7°C),
c) 제2 공정의 사과즙을 진공상태 하에 400mmHg 진공상태 하에 0℃에서 3개월간 저온숙성하는 제 3 공정, c) A third process in which the apple juice from the second process is aged at a low temperature for 3 months at 0°C under a vacuum condition of 400 mmHg,
d) 상기 제1 공정에서 사과를 착즙한 후 잔류하는 착즙찌꺼기인 과육과 껍질 100중량부에 대하여 알로에 20 ~ 40중량부를 배합하고, 효모 접종 후 25℃에서 15일간 발효시켜 발효농축액을 얻는 제4 공정 및 d) Process 4, in which 20 to 40 parts by weight of aloe are mixed with 100 parts by weight of the pulp and skin, which are the juice residues remaining after the apples are squeezed in the first process, and fermented at 25° C. for 15 days after yeast inoculation to obtain a fermentation concentrate. process and
e) 상기 제3 단계의 저온숙성된 사과즙 100중량부에 대하여 상기 제4 공정의 발효농축액을 30 ~ 40중량부 배합하여 기능성음료를 얻는 제5 공정을 포함하는 것으로 이루어진다. e) A fifth step of obtaining a functional beverage by mixing 30 to 40 parts by weight of the fermentation concentrate of the fourth step with respect to 100 parts by weight of apple juice aged at a low temperature in the third step.
본 발명에 따른 상기 제1 공정은 사과의 표면을 살짝 얼게하여 사과의 원형을 유지하면서 후속하는 저온 착즙공정에서 저온을 유지하기 위한 공정이며 -3 ~ -5℃에서 7 ~ 8일간 유지하는 것으로 이루어진다.The first process according to the present invention is a process for maintaining the original shape of the apple by lightly freezing the surface of the apple and maintaining the low temperature in the subsequent low-temperature juicing process, and consists of maintaining the apple at -3 to -5°C for 7 to 8 days. .
상기 제 1 공정서 선택하는 사과는 후지품종, 홍옥품종 품종에 특별한 제한 없으며 단맛과 신맛을 균형되게 하고, 사과향이 강한 사과음료를 얻기 위해서는 품종을 다양하게 배합하는 것도 바람직하다.There is no particular limitation on the apples selected in the first compendium, such as the Fuji variety or the Ruby variety, and it is also desirable to mix various varieties in order to obtain an apple drink with a balanced sweetness and sourness and a strong apple flavor.
본 발명에 따른 상기 제2 공정은 제1 공정의 예냉된 사과를 저온에서 급속하게 착즙하는 공정이며, 저온(7℃)을 유지하며 스크류 방식으로 급속하게 착즙하여 사과의 갈변을 최소화하는 것이 가능하다.The second process according to the present invention is a process of rapidly squeezing apples pre-cooled in the first process at low temperature, and it is possible to minimize browning of apples by rapidly squeezing juice using a screw method while maintaining low temperature (7°C). .
본 발명에 따른 상기 제3 공정은 상기 제2 공정의 사과즙을 저온숙성하는 공정이며, 사과의 고유한 향, 맛 및 색을 유지하면서 숙성 중에 사과즙의 산화방지 등을 위하여 산소(공기)를 배제한 진공상태 하에 0℃에서 3개월간 숙성하는 것으로 이루어진다. The third process according to the present invention is a process of low-temperature ripening of the apple juice of the second process, and is performed in a vacuum that excludes oxygen (air) to prevent oxidation of the apple juice during ripening while maintaining the unique aroma, taste, and color of the apple. It consists of maturing for 3 months at 0°C under normal conditions.
본 발명에 따른 상기 제4 공정은 상기 제2 공정에서 사과를 착즙하여 사과즙을 얻는 과정에서 잔류하는 착즙찌꺼기인 과육과 껍질을 알로에와 배합하여 발효시켠 후 추출하여 발효농축액을 얻는 공정이다.The fourth process according to the present invention is a process of obtaining a fermented concentrate by mixing the pulp and peel, which are juice residues remaining in the process of obtaining apple juice by squeezing apples in the second process, by mixing it with aloe and fermenting it, then extracting it.
상기 제4 공정의 발효과정은 상기 사과를 착즙한 후 잔류하는 착즙찌꺼기인 과육과 껍질 100중량부에 대하여 알로에 20 ~ 40중량부를 배합하고 효모 접종 후 25℃에서 15일 조건에서 발효시켜 발효농축액을 얻는 것으로 이루어진다.The fermentation process of the fourth step is to mix 20 to 40 parts by weight of aloe with 100 parts by weight of the pulp and skin, which are the juice residue remaining after squeezing the apple, and ferment it at 25°C for 15 days after yeast inoculation to produce a fermentation concentrate. It is achieved by obtaining.
또 상기 발효농축액은 착즙찌꺼기인 과육과 껍질 및 알로에의 복합 발효물을 가압 내지 감압 여과 등으로 수단으로 고형물을 분리 및 제거하고 농축된 발효농축액을 얻는 것으로 이루어지며, 상기 알로에는 정선된 생엽을 제피한 후 마쇄하여 점질상의 겔을 배합한다.In addition, the fermentation concentrate is made by separating and removing the solids from the complex fermentation product of the pulp, skin, and aloe, which are juice residues, by pressure or reduced pressure filtration, etc. to obtain a concentrated fermentation concentrate, and the selected fresh leaves of the aloe are peeled. After grinding, a viscous gel is mixed.
본 발명에 따른 상기 제5 공정은 상기 제4 공정에서 얻은 저온 숙성 사과즙과 제 5 공정에서 얻은 발효농축액을 배합하여 기능성음료를 얻는 공정이며, 저온 숙성 사과즙 100중량부에 대하여 발효농축액 30 ~ 40중량부를 배합하여 일로에와 사과의 복합발효농축액으로 이루어진 기능성음료를 제조하는 것으로 이루어진다.The fifth process according to the present invention is a process of obtaining a functional beverage by combining the low-temperature aged apple juice obtained in the fourth process and the fermentation concentrate obtained in the fifth process, and 30 to 40 parts by weight of the fermentation concentrate is added to 100 parts by weight of the low-temperature aged apple juice. It consists of manufacturing a functional beverage made of complex fermentation concentrate of Iloe and apple by mixing the parts.
아래에서는 실시예(제조예) 및 시험예를 통하여 본 발명의 일로에와 사과를 이용한 기능성음료 제조방법을 보다 구체적으로 설명하기로 한다. Below, the method for manufacturing a functional beverage using Iloe and apple of the present invention will be described in more detail through examples (preparation examples) and test examples.
<실시예> <Example>
1) 사과즙 제조 및 저온숙성(제1 공정 내지 제3 공정)1) Apple juice production and low-temperature ripening (1st to 3rd processes)
냉장 창고에서 -3 ~ -5℃에서 7 ~ 8일간 예냉시킨 정선된 사과를 착즙기를 이용하여 저온(7℃)에서 급속하게 스크류 착즙하여 사과즙을 수득하고 착즙찌꺼기는 수집하여 별도로 보관하고, 상기 수득한 사과즙을 저온창고에서 진공상태 하에 0℃에서 3개월간 저온숙성하여 저온 숙성된 사과즙 40㎏을 준비하였다.Selected apples pre-cooled at -3 to -5°C for 7 to 8 days in a refrigerated warehouse are rapidly screw-squeezed at low temperature (7°C) using a juicer to obtain apple juice. The juice residue is collected and stored separately, and the above-mentioned juice is obtained. One apple juice was aged at a low temperature for 3 months at 0°C under vacuum in a low-temperature warehouse to prepare 40 kg of low-temperature aged apple juice.
2) 사과즙 및 알로에 발효농축액 제조(제4 공정)2) Manufacturing apple juice and aloe fermentation concentrate (4th process)
상기에서 사과를 착즙한 후 잔류하는 착즙찌꺼기인 과육 및 껍질 50㎏을 발효용기에 투입하고 미리 준비한 알로에 겔 15㎏을 배합한 다음 효모 접종 후 25℃에서 15일 조건에서 발효시킨 다음 발효액을 여과하여 진공농축기에서 농축 후 발효농축액 15㎏을 수득하였다.After squeezing the apples above, 50 kg of pulp and skin, which are the remaining juice residues, are placed in a fermentation vessel, mixed with 15 kg of aloe gel prepared in advance, then fermented at 25°C for 15 days after yeast inoculation, and then filtered. After concentration in a vacuum concentrator, 15 kg of fermentation concentrate was obtained.
3) 사과음료 제조(제5 공정)3) Apple beverage manufacturing (5th process)
준비된 용기애 상기에서 수득한 저온 숙성된 사과즙 40㎏과 발효농축액 15㎏을 배합하고 균일하게 혼합하여 본 발명에 따른 알로에와 사과를 이용한 기능성음료를 제조하였다.In the prepared container, 40 kg of low-temperature aged apple juice and 15 kg of fermentation concentrate obtained above were mixed and mixed uniformly to prepare a functional beverage using aloe and apple according to the present invention.
<시험예> <Test example>
본 발명의 알로에와 사과를 이용한 기능성음료에 대하여 관능시험을 위해 상기 <실시예>에서 제조한 기능성음료를 20대 남녀 대학생 각 10명을 대상으로 하여 시음하게 하고, 그 결과를 아래 [표 1]에 나타내었다(평가는 10(아주좋음) ~ 1(아주나쁨)으로 실시하고 평균점수로 나타내었다). For a sensory test on the functional beverage using aloe and apple of the present invention, the functional beverage prepared in the above <Example> was sampled by 10 male and female college students in their 20s, and the results are shown in [Table 1] below. (Evaluation was conducted on a scale of 10 (very good) to 1 (very bad) and expressed as an average score).
상기 [표 1]에 나타난 바와 같이 대부분의 시험항목에서 좋은 정도로 나타난 결과로 볼 때, 본 발명의 기능성음료가 시판하는 과일음료 등과 비교하여 뒤떨어지지 않는 것을 예측할 수 있으며, 또 본 발명의 알로에와 사과를 이용한 기능성음료는 사과의 영양분 및 알로에의 영양성분을 함유하고 있으므로 면역력증진, 장건강, 피부건강에 도움을 줄 수 있는 기능성 음료로도 제공될 수 있는 것을 예측할 수가 있다.As shown in [Table 1] above, considering the results showing good results in most test items, it can be predicted that the functional beverage of the present invention is not inferior to commercially available fruit drinks, etc., and that the aloe and apple of the present invention Since the functional drink using contains the nutrients of apples and the nutrients of aloe, it can be predicted that it can also be provided as a functional drink that can help improve immunity, intestinal health, and skin health.
Claims (5)
b) 제 1공정의 예냉된 사과를 7℃의 저온을 유지하면서 급속하게 스크류 착즙하여 사과즙을 얻는 제2 공정;
c) 제2 공정의 사과즙을 진공상태 하에 저온숙성하는 제3 공정;
d) 상기 제1 공정에서 사과를 착즙한 후 잔류하는 착즙찌꺼기인 과육과 껍질 100중량부에 대하여 알로에 20 ~ 40중량부를 배합하고 효모 접종 후 25℃에서 15일 조건에서 발효시켜 발효농축액을 얻는 제4 공정;
e) 상기 제3 단계의 저온숙성된 사과즙 100중량부에 대하여 상기 제4 공정의 발효농축액 30 ~ 40중량부 배합하여 기능성음료를 얻는 제5 공정;
을 포함하는 것을 특징으로 하는 알로에와 사과를 이용한 기능성음료의 제조방법.a) The first process of precooling the selected apples at -3 to -5℃ for 7 to 8 days;
b) a second process of obtaining apple juice by rapidly screw-squeezing the apples pre-cooled in the first process while maintaining a low temperature of 7°C;
c) a third process of ripening the apple juice from the second process at a low temperature under vacuum;
d) A product that mixes 20 to 40 parts by weight of aloe with 100 parts by weight of pulp and skin, which are the juice residues remaining after squeezing apples in the first process, and ferments at 25°C for 15 days after yeast inoculation to obtain a fermentation concentrate. 4 process;
e) a fifth step of obtaining a functional beverage by mixing 30 to 40 parts by weight of the fermentation concentrate of the fourth step with 100 parts by weight of apple juice aged at a low temperature in the third step;
A method for manufacturing a functional beverage using aloe and apple, comprising:
제1공정은 사과의 표면을 살짝 얼게하여 사과의 원형을 유지하면서 후속하는 저온 에서 착즙하는 것을 특징으로 하는 알로에와 사과를 이용한 기능성음료의 제조방법.In claim 1,
The first process is a method of manufacturing a functional beverage using aloe and apple, characterized in that the surface of the apple is lightly frozen to maintain the original shape of the apple, followed by juice extraction at low temperature.
제3공정은 400mmHg 진공상태 하에 0℃에서 3개월간 저온숙성하는 것을 특징으로 하는 알로에와 사과를 이용한 기능성음료의 제조방법.In claim 2,
The third process is a method of manufacturing a functional beverage using aloe and apple, characterized by low-temperature aging at 0°C for 3 months under a 400mmHg vacuum.
상기 발효농축액 중 알로에는 정선된 생엽을 제피한 후 마쇄하여 점질상의 겔을 배합하는 것을 특징으로 하는 알로에와 사과를 이용한 기능성음료의 제조방법. In claim 1,
A method for producing a functional beverage using aloe and apple, characterized in that the aloe extract among the fermented concentrates is peeled from selected fresh leaves and then ground to form a viscous gel.
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| KR101054118B1 (en) | 2009-02-23 | 2011-08-03 | 한국식품연구원 | Method of manufacturing apple juice and apple juice composition |
| KR101152039B1 (en) | 2009-08-03 | 2012-06-08 | 한국식품연구원 | Production method of apple juice having increased content of dietary fiber for diet |
| KR101194048B1 (en) | 2010-05-12 | 2012-10-24 | (주)다손 | Method for producing environment-friendly apple whole cider and environment-friendly apple whole cider produced by the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101054118B1 (en) | 2009-02-23 | 2011-08-03 | 한국식품연구원 | Method of manufacturing apple juice and apple juice composition |
| KR101152039B1 (en) | 2009-08-03 | 2012-06-08 | 한국식품연구원 | Production method of apple juice having increased content of dietary fiber for diet |
| KR101194048B1 (en) | 2010-05-12 | 2012-10-24 | (주)다손 | Method for producing environment-friendly apple whole cider and environment-friendly apple whole cider produced by the same |
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