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KR101991359B1 - A method of preparing pear beverage using apple - Google Patents

A method of preparing pear beverage using apple Download PDF

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Publication number
KR101991359B1
KR101991359B1 KR1020150132116A KR20150132116A KR101991359B1 KR 101991359 B1 KR101991359 B1 KR 101991359B1 KR 1020150132116 A KR1020150132116 A KR 1020150132116A KR 20150132116 A KR20150132116 A KR 20150132116A KR 101991359 B1 KR101991359 B1 KR 101991359B1
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South Korea
Prior art keywords
pear
apple
weight
extract
beverage
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KR1020150132116A
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Korean (ko)
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KR20170036841A (en
Inventor
이기선
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좋은영농조합법인
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Priority to KR1020150132116A priority Critical patent/KR101991359B1/en
Publication of KR20170036841A publication Critical patent/KR20170036841A/en
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Publication of KR101991359B1 publication Critical patent/KR101991359B1/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27Xanthan not combined with other microbial gums
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00Function of food ingredients
    • A23V2200/20Ingredients acting on or related to the structure
    • A23V2200/228Gelling agent

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present invention relates to a method for producing a drop pear drink designed to develop economic utilization of the drop fruit, specifically, washing and slicing the drop of pears, slicing, drying and powdering; Adding 2,000 parts by weight of water to 100 parts by weight of the powdered lactose and pear powder, and extracting for 24 hours to prepare a 2 Brix lacquer and pear extract; And filtering and concentrating the lacquer pear extract, followed by drying to prepare the extract; Washing the apples, and then juice them to prepare a juice; And concentrating the juice to produce an apple concentrate concentrate at 72 Brix; A mixing step of preparing a mixed solution by mixing the apple and pear extracts with the apple concentrate and water based on the weight of 1 part by weight of the apple and pear extracts, 16 parts by weight of apple concentrate and 400 parts by weight of water; And a post-treatment step of heating and stirring the mixed solution at 83 to 87 ° C. for 15 to 17 minutes, using the method of preparing a beverage using apple and pear extract and apple and using the extract of apple and pear extract prepared by the method. It's about drinks.

Description

Method of making pear drink {A METHOD OF PREPARING PEAR BEVERAGE USING APPLE}

The present invention relates to a method for producing a pear beverage, and more particularly, using a pear fruit extract to utilize the pear fruit, without the addition of additional sweeteners or additives, the problem of the preference of the beverage using the conventional pear fruit extract, ie When using the extract of pear fruit, to solve the problem of reduced taste and flavor compared to the beverage using the pear itself, relates to a method for producing a pear beverage with excellent palatability.

With the development of medicine, the average life expectancy has increased and the elderly population has increased. According to data released recently by the National Statistical Office, the proportion of the elderly aged 65 or older accounted for 9.1% of the total population in 2005, and the average sleep in 7820 was 78.1 years. It is estimated that by 2020, it will increase to 13.2% of the total population, which is a serious problem due to aging. In addition, Korea's GNP per capita was $ 14,162 in 2004, and Korea's GNP per capita increased by 10% every year. Has decreased intake and increased intake of fat-rich foods such as meat. In addition, modern people consume a large amount of food additives that may be harmful to the human body such as food additives, preservatives, colorants, fragrances, as well as pesticides and chemical fertilizers in everyday life.

Due to changes in diet and social conditions, including excessive stress or lack of exercise, and genetic factors, the pattern of the disease has also changed, and the number of deaths from infectious diseases, the leading cause of death, has been drastically decreasing while cancer The number of deaths from cardiovascular diseases, such as metabolic syndrome, adult disease, cerebrovascular disease, or coronary artery disease, is increasing steadily.

There is also an increasing number of people complaining of irregular meals caused by changes in social conditions and digestive system diseases such as indigestion, constipation, and esophagitis due to nutritional imbalances. Particularly, in the case of digestive system diseases accompanied by obesity, waste may accumulate in the organs or body fat may increase, causing other diseases including circulatory diseases.

Therefore, the intake of foods that can reduce the cholesterol or fat components in the organs and blood vessels, in particular to improve digestive function or help the action of the suit.

Pear is a fruit with a water content of about 85 to 88%, a large amount of dietary fiber has a high effect on constipation and intestinal action, sugar content is about 10 to 13%, protein is contained about 0.3%. In particular, sorbitol rich in stomach helps constipation in the large intestine, and aspartic acid promotes hepatic activity to help relieve poisoning, and luteolin is known to be effective in treating bronchitis, sputum, or cough. Therefore, the belly can help the digestion of fat to obtain a diet effect, is provided as a dessert after the ingestion of meat, etc., patients with chronic respiratory diseases such as bronchial, asthma, sputum, and love the pear juice.

Various researches have been conducted to commercialize pears, which are fruits having various functionalities. For example, a beverage ingested with bellflower or three having a similar function has been developed to ferment pears to make beverages or to enhance the digestive or bronchial related functions of the pears.

On the other hand, in the case of the pear harvest season is late September-early November, the typhoon is concentrated in July-September, which is before the harvest season of the pear, there is a problem that the harvestable pears fall in the strong wind and falling leaves. Common fruits and vegetables are classified into mechanical fruits, insects caused by pests, and physiological fruits. Among the fruits, mechanical fruits, which are mainly caused by typhoons, are useful in terms of fruit. Low value, most of them are economically unusable.

The prevention and use of fruits and vegetables on fruit farms is an important economic issue, but despite their efforts to prevent fruits, they cannot be prevented, while the research on the economic use of fruits is limited. There is an urgent need for a solution to this problem.

In connection with solving this problem, a method for utilizing visually low value of fruits and vegetables as a comminute or extract, rather than fruit itself, and in particular, low palatability related to the low sugar content of the extract of pear fruit, which is a proposed technique, etc. The development of a solution to solve the problem is very important in terms of economic utilization of fruits and vegetables, it is required to develop a technique to solve the problem of pear and extract extracts to suit the taste of various people.

(Patent Document 1) KR10-0685745B (Patent Document 2) KR10-2004-0087172A (Patent Document 3) KR10-0088271B

In order to solve the conventional problems as described above, an object of the present invention is to provide a method for producing a pear beverage for improving the palatability of the beverage using the extract of the pear and pear and pear and pear extract.

In addition, another object of the present invention is to provide a pear beverage produced by the above production method.

The present invention relates to a method for producing a pear beverage, and in particular, using a drop and pear extract for utilizing the fallen pear, in order to solve the low preference of the existing drop and pear extract, drop and pear using apple juice concentrate It relates to a method for producing a beverage using the extract and apple.

The present invention also relates to a beverage using apples and pear extracts prepared by the above method and apples.

The inventors of the present invention can not only improve the living diseases and metabolic diseases due to excessive intake of meat and westernized eating habits, but also to improve the low palatability of lactose and pear extracts. While studying how to use the concentrate, apples among the various fruits have the best taste improvement effect, and by using the apple to determine the optimum content, completed the beverage production method using the larch and pear extract. Nakwa pear drink according to the manufacturing method of the present invention is improved in the palatability, and according to the manufacturing method of the present invention, has excellent palatability even without the addition of additives, such as special sweeteners, and when the gelation using a gelling agent, It is confirmed that the improved, by producing a pear beverage that can be provided to a variety of consumer groups that require the use of a variety of functionality of the pear by the present invention, it can contribute to improving the profits of pear harvest farmers.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for preparing a beverage using an apple and pear extract and an apple.

In the present specification, the drink is usually means to drink to quench thirst or to enjoy the taste, and refers to the drinkable liquid as a whole, water, mineral water, alcohol, fruit drink, pear drink, soft drink, tea coffee The concept includes such.

In the present specification, a functional beverage is a biological defense rhythm control or disease having a beverage group or a beverage composition which has added value to the beverage by using physical, biochemical, or biotechnological techniques to act and express the function of the beverage to a specific purpose. It refers to a beverage that is designed and processed to fully express the gymnastic function related to prevention and recovery.

In the present specification, a beverage using apples and pear extracts and apples is a beverage prepared from raw pears and apple juice or apple concentrate, which may help health with beverages using other kinds of fruits or vegetables. Corresponds to one kind of nutritional beverages, which are high in nutrients.

In the present specification, the fruit drop means a phenomenon in which all of the flowering in the fruit falls during development without being deleted or matured. The fallen fruit is classified into a mechanical fallen fruit caused by a typhoon or the like, a fallen fruit caused by a pest, and a physiological falling fruit. In addition, the fall of young fruits about one month after the drop in physiological fall out is called early fallout, and the fall in the harvest season when fruit development is almost completed is called late fallout.

In the present specification, a gelling agent is a hydrophilic colloid capable of forming a gel, and is widely used in the food industry, manufacturing, processing, and cooking, and fixing a component having fluidity, forming a shape, or improving texture. In order to give a smooth texture or give a tingling, it is used in consideration of gelation conditions, for example, agar, alginic acid, xanthine, gelatin, tamarin gum, carrageenan and the like.

In the present specification, extraction means an operation of extracting or dissolving only a specific ingredient in a solid or liquid mixture using a solvent in a solid state or a liquid state, and is also referred to as an extraction process. Hot water extraction using water or alcohol extraction using alcohol is used, and hot water extraction is generally used in beverage production. Means a solution extracted primarily to separate a specific substance from the plant by the extraction process, the food mainly refers to the stock solution extracted by the hot water extraction process to produce a beverage.

Method of producing a beverage using the apple and pear extract of the present invention apple and pear extract manufacturing step; It may be a method including a mixing step and a post-treatment step.

Specifically, the beverage production method using the apple and pear extract and apple of the present invention comprises the steps of drying the powdered pear powdered; Adding 2,000 parts by weight of water to 100 parts by weight of the powdered lacquer and pear powder, and extracting for 24 hours to prepare an extract of 2 Brix; And filtering and concentrating the lacquer pear extract, followed by drying to prepare the extract;

A mixing step of preparing a mixed solution by mixing 1 part by weight of an apple and pear extract, 1 part by weight of an apple and pear extract, 16 parts by weight of an apple concentrate and 400 parts by weight of water, based on the weight of the apple and pear extracts; And

Post-treatment step of heating and stirring the mixed solution at 83-87 ° C. for 15-17 minutes

Containing may be to a method for preparing a drink using apple and pear extract and apple.

The degraded belly may be a late fallen fruit.

The method of preparing a beverage using the apple and pear extract and apple may be performed by mixing the method by mixing 1 part by weight of the fruit and fruit extract, 16 parts by weight of apple concentrate, 1 to 20 parts by weight of gelling agent and 400 parts by weight of water. have.

The gelling agent may be at least one selected from the group consisting of carrageenan, gellan gum and xanthan gum.

In addition, the present invention may relate to a beverage manufacturing method using the apple and pear extract and apple prepared by the manufacturing method.

The beverage using the Nakwa Pear Extract and the apple prepared by the above-mentioned manufacturing method not only contains a large amount of the active ingredient contained in the pear, but also uses a solvent in the manufacturing process and takes the pear and apple which are fruits taken for a long time. It is not only safe but also a gelling agent, which is a food material, and an appropriate amount of apple concentrate is used, and after the mixing process, heat treatment is performed to improve taste and taste through the post-treatment process. It is easy to take.

The pear beverage prepared by the beverage preparation method using the apple and pear extract of the present invention and apple has the main ingredient, and does not add sugars or sweeteners such as sugar to improve palatability, and the fruit juice of the natural fruit is apple juice. It is nutritionally superior, has excellent taste, and has no effect of adding additives, and can be easily consumed by people of all ages, thereby improving national health and improving farm household income, especially pear production. It has an excellent effect in terms of improving farmers' income.

The present invention is a method for producing a beverage using an apple and pear extract and apple extract step of preparing a pear extract; It may be a method including a mixing step and a post-treatment step. The method of preparing a drink using the apple and pear extracts and apples may further include preparing an apple concentrate.

Specifically, the method for preparing a beverage using the apple and pear extract and apple of the present invention comprises the steps of washing, slicing, and drying the filtered pear; Adding 2,000 parts by weight of water to 100 parts by weight of the powdered lactose and pear powder, and extracting for 24 hours to prepare a 2 Brix lacquer and pear extract; And filtering and concentrating the lacquer pear extract, followed by drying to prepare the extract; Washing the apples, and then juice them to prepare a juice; And concentrating the juice to produce an apple concentrate concentrate at 72 Brix; A mixing step of preparing a mixed solution by mixing the apple and pear extracts with the apple concentrate and water based on the weight of 1 part by weight of the apple and pear extracts, 16 parts by weight of apple concentrate and 400 parts by weight of water; And a post-treatment step of heating and stirring the mixed solution at 83 to 87 ° C. for 15 to 17 minutes.

The mixing step may be carried out by mixing 1 part by weight of the extract of pear and pear, 16 parts by weight of apple concentrate, 4.5 to 5 parts by weight of gelling agent and 400 parts by weight of water.

The gelling agent is one or more selected from the group consisting of carrageenan, gellan gum and xanthan gum, preferably carrageenan, gellan gum and xanthan gum, more preferably carrageenan, gellan gum and xanthan gum based on weight 1 It may be a mixture of 1: 1.

In addition, the present invention may relate to a beverage manufacturing method using the apple and pear extract and apple prepared by the manufacturing method.

The present invention is a step of producing a pear extract extract; Apple concentrate preparation step; It relates to a beverage production method using an apple and pear extract and apple comprising a mixing step and a post-treatment step.

In the case of lactose and pear extract or apple concentrate prepared in each step of the present invention, since it corresponds to a fruit drink or juice solution, when mixing in the mixing step, not only the simple content, but also the sugar (Brix) of each component is important, Features in the preparation of extracts or concentrates are also important components of the present invention.

The step of preparing the drop and pear extract is the process of washing, slicing the dried pear and dried and powdered; Adding 2,000 parts by weight of water to 100 parts by weight of the powdered lactose and pear powder and extracting for 24 hours to prepare 1 to 3 Brix lactose pear extract; And filtering and concentrating the lacquer and pear extract, followed by drying to prepare an extract.

Washing pears in the process of pulverizing the pears is a process for removing soil, impurities or contaminants attached to the pears, extracting various minerals contained in the outer shell or surface, or extracting active ingredients exhibiting specific effects to the maximum. In order to remove the shell, no additional procedure is required. In addition, in order to minimize the contact between the fall, the ship and the air, in order to suppress the generation of fishy taste or inverse odor components caused by the oxide oxidized by oxygen, the washing process uses the running water to remove soil or impurities. It can be carried out by a method, and a method that does not remove the outer shell.

The step of preparing the Nakwa pear extract is important to adjust the concentration of the pear extract, that is, the sugar content of 1 to 3 Brix, preferably 2 Brix before drying to the final extract, in addition to the process of filtering or concentrating the extract is conventional It can be done by the method. In addition, each drying process is preferably performed by a lyophilization method without applying heat in order to minimize the destruction of nutrients and to minimize the change in the palatability in terms of palatability.

The apple concentrate production step is the process of washing the apple, juice to prepare a juice; And concentrating the juice to 60 to 80 Brix, preferably 72 Brix.

The washing process in the juice production process may be performed by removing soil or impurities using running water, and may be performed by a method of not removing the outer shell for the same reason. The process of preparing the juice can be performed by a conventional juice method, the process of concentrating the juice can also be carried out by a conventional concentration method.

The apple concentrate production step is important to control the concentration of the apple concentrate, that is, sugar to 60 to 80 Brix, preferably 72 Brix, in addition to the juice process or the concentration process can be carried out in a conventional manner.

The mixing step may be performed by adding the apple concentrate and water to the lactose extract and water based on the weight, 1 part by weight of the extract of apple and pear extract, 16 parts by weight of apple concentrate and 400 parts by weight of water, followed by stirring and mixing. Can be.

The mixing step is carried out by mixing the dried and nectar and pear extract adjusted to the specific sugar and the apple concentrate and water adjusted to the specific sugar based on the weight ratio, the final taste of the drink in the sweet taste and cool refreshing It is desirable to adjust the apple concentrate to an appropriate amount so that it can be in harmony with the pears.

The post-treatment step may be performed by heating and stirring the mixed solution at 83 to 87 ° C. for 15 to 17 minutes.

The post-treatment step may be performed by heating the mixed solution in a bath. Specifically, the mixture may be put in a water bath and heated and stirred at 83 to 87 ° C. for 15 to 17 minutes. The post-treatment process is a process for improving the palatability by ripening while mixing the mixed solution sufficiently to obtain a harmonious taste and aroma of apples and pears, so that the palatability is not reduced by excessive heat contact. It is important to adjust to the appropriate temperature and time.

The beverage production method using the apple and pear extract and apple may further include a process for removing or sterilizing impurities contained in the beverage manufacturing process.

In addition, the present invention may relate to a beverage manufacturing method using the apple and pear extract and apple prepared by the manufacturing method.

The beverage using the Nakwa Pear Extract and the apple prepared by the above-mentioned manufacturing method not only contains a large amount of the active ingredient contained in the pear, but also uses a solvent in the manufacturing process and takes the pear and apple which are fruits taken for a long time. It is not only safe but also a gelling agent, which is a food material, and an appropriate amount of apple concentrate is used, and after the mixing process, heat treatment is performed to improve taste and taste through the post-treatment process. It is easy to take.

The beverage drink using the larch and pear extract and the apple may be individually packaged and distributed in whole or divided into predetermined amounts.

The beverage drink using the apple and pear extracts and apples is a nutritional supplement, vitamins, electrolytes, flavors, coloring agents, neutralizing agents, pectic acid and salts thereof, organic acids, protective colloid thickeners, within the scope of maintaining the effects of the present invention, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like may be further added. The components may be added independently or in combination, but this is within a range that does not cause problems such as secondary problems caused by the addition of additives, for example, problems of high calorie content or induction of metabolic diseases by the addition of sugar, etc. Can be added.

Hereinafter, the configuration and effects of the present invention will be described in more detail with reference to specific examples and comparative examples in order to help understanding of the present invention. However, the following examples are only intended to more clearly understand the present invention, and are not limited to the following examples of the present invention.

Example : Confirmation of Optimal Manufacturing Process of Drop and Pear Beverage

Nak and Pear were used to collect Nak Pear from Naju farms, and strawberries, plums, apples, and kiwis were used to purchase fruits from Jeollanam-do. The juice process and the concentration step was carried out using a conventional juicer and concentrator.

Specifically, first, the Nakwa Pear Extract was purchased from Nakwa Pear and washed in running water, and then the washed Nakwa Pear was sliced with a knife for fruit slice, and then lyophilized at -20 ° C. 20 kg of water was added to 1 kg of the powder obtained by pulverizing the lyophilized and dried dried pear and dried, and extracted at 70 ° C. for 20 hours, and then extracted until the amount of 2 Brix was measured while measuring the Brix of the extract. The time was 24 hours in total. The extracted extract was filtered and concentrated, and then lyophilized to prepare a lacquer pear extract.

Each of the fruit juices were juiced using a juicer, and then concentrated to have a Brix concentration of 72 Brix in order to confirm the conditions of the same sugar content, thereby preparing a concentrate.

A beverage was prepared from each of the extracts and concentrates as outlined above. First, 32 g of fruit juice with adjusted sugar content and 1 g, 2 g, 5 g, 10 g and 15 g of sugar-adjusted sugar were added to 800 ml of water, respectively, and stirred to prepare a beverage.

For the beverage thus prepared, sensory tests were performed on taste, aroma, and overall acceptability according to the added amount of Nak and Pear extract and the added amount of juice, and the results were compared. The sensory test was carried out by a total of 20 testers including 10 sensory testers who were trained to be used to test sensory foods and 5 general men and women who were recognized as having no problems with taste and smell because they did not smoke or catch cold. How to get a sensory test result by a five-step evaluation method (5 points: very good, 4 points: good 3 points: moderate, 2 points: moderate, 1 point: bad) for each item, and averaged the above rating results Was performed.

First, in relation to a beverage prepared by adding 2 g of lactose and pear extract to each fruit concentrate, the results according to the fruit types are shown in Table 1.

division(%) flavor color incense Full symbol Strawberry (A) 4.00 ± 0.8 3.71 ± 0.8 3.87 ± 1.0 3.96 ± 0.5 Plum (B) 4.10 ± 0.8 3.98 ± 0.9 3.91 ± 0.7 4.05 ± 0.7 Apple (C) 4.20 ± 0.8 4.13 ± 0.7 4.60 ± 1.0 4.67 ± 0.5 Kiwi (D) 4.03 ± 0.7 3.80 ± 1.0 3.45 ± 0.8 3.65 ± 0.6

As shown in Table 1, it was confirmed that the fruit and the most suitable fruit and fruit of the fall and pear extract in the drop and pear beverage of the present invention is apple. In particular, while the sweetness was similar because of the similar sweetness with respect to the taste, apples showed the most harmonious aroma compared to other fruits, and this evaluation was found to affect the overall preference and aspect. . According to the above results, it was confirmed that apple concentrate was most suitable for mixing with pear powder.

In addition, as shown in Table 1, in the case of using the apple concentrate, additional experiments were performed by adjusting the content of the drop and pear powder for the optimum content of the drop and pear powder. Regarding the beverage prepared by adding the Nak and Pear extracts in respective amounts to the apple concentrate, which is the optimum mixed fruit identified in Table 1, the results according to the extract content are shown in Table 2.

Division (g) flavor color incense Full symbol One 4.13 ± 0.7 3.93 ± 0.9 3.87 ± 0.6 4.07 ± 0.8 2 4.20 ± 0.8 4.13 ± 0.7 4.27 ± 1.0 4.67 ± 0.5 5 4.00 ± 0.8 4.07 ± 0.9 4.00 ± 0.6 3.80 ± 0.6 10 3.93 ± 0.7 3.80 ± 0.9 3.67 ± 0.7 4.33 ± 0.6 15 3.93 ± 1.0 3.20 ± 0.7 3.40 ± 0.8 4.07 ± 0.7

As shown in Table 2, the extract content was found to be optimally 2g. If the pear extract is more than a certain content, but rather less sweet, and the fragrance is not good, while if the pear extract is 1 g, the taste and aroma are evaluated to be low, and when 2 g of pear extract is added, the content is critical. It was found to be meaningful. Therefore, in the preparation of the beverage, the content of the pear extract 2 g, that is, 16 parts by weight of apple juice, 200 parts by weight of water based on 1 part by weight of pear extract was found to be optimal.

In addition, in the mixed beverage prepared on the basis of the results shown in Table 1 and Table 2, by performing the experiment on the palatability and the case of the addition of the gelling agent when the heat treatment for the aging of the beverage, the optimum drink The manufacturing conditions were confirmed. Table 3 and Table 4 show the preference for the heat treatment and the addition of the gelling agent.

First, in the case of heat treatment, in order to confirm the effect of the heat treatment on the improvement of flavor through the ripening process of the apple concentrate and pear extract mixture, the heat treatment method that was applied to the fruit beverage and vegetable beverage developed by the inventor of the present invention Heat treatment was performed by heating and stirring at 85 ° C. for 16 minutes and heating and stirring at 110 ° C. for 5 minutes by a hot water method. The degree of preference for the prepared beverage was confirmed.

division flavor color incense Full symbol Untreated 4.20 ± 0.8 4.13 ± 0.7 4.00 ± 1.0 4.67 ± 0.5 85 ℃ 4.23 ± 0.5 4.10 ± 0.7 4.50 ± 1.0 4.83 ± 0.5 110 ℃ 3.85 ± 0.7 3.20 ± 0.7 3.67 ± 0.7 3.65 ± 0.6

As shown in Table 3, when treated at 110 ° C for 5 minutes, the mixture was rather burnt, etc., it was confirmed that the palatability decrease due to excessive heat treatment, but the method of heating and stirring at 85 ° C for 16 minutes In terms of, the effect was somewhat reduced, but in particular, the fragrance matured in terms of fragrance was confirmed, and the overall palatability was confirmed to be improved. Therefore, it has been found that carrying out the heat treatment is preferable.

Finally, the preference of the gelling agent was confirmed and shown in Table 4. Among the degree of preference confirmed in Table 4, the degree of preference of color and aroma did not appear significant, it was confirmed mainly in taste and overall preference. The gelling agent was added by mixing and mixing 10 g of a mixed gelling agent, in which carrageenan, gellan gum and xanthan gum were mixed in the same amount, during pear extract and apple concentrate mixing.

division flavor Full symbol Untreated 4.23 ± 0.5 4.83 ± 0.5 process 4.25 ± 0.5 4.89 ± 0.5

As shown in Table 4, when the gelling agent was added, it did not significantly affect the taste or aroma, but it was confirmed that part of the beverage is gelled to improve the feel, thereby improving the overall preference. Consistent with the characteristics of the fruit beverage, it was found that the addition of a gelling agent is preferred.

According to the above experimental results and questionnaire, it was found that the most suitable use of apple concentrate in the drink using the Nakwa pear extract, based on 1 part by weight of pear extract, 16 parts by weight of apple juice, 5 parts by weight of gelling agent and 200 parts by weight of water After mixing the parts, aging by heating and stirring at 85 ° C. for 16 minutes by a hot water method, it was confirmed that a pear beverage having excellent taste and rich aroma and improved palatability in terms of preference can also be produced.

Claims (5)

Washing and slicing the exfoliated pear, and then drying at -20 ° C. to powder; Adding 2,000 parts by weight of water to 100 parts by weight of the powdered lacquer pear powder and extracting at 70 ° C. for 24 hours to prepare a 2 Brix lacquer pear extract; And filtering and concentrating the lacquer pear extract, followed by drying to prepare the extract;
Washing the apples, and then juice them to prepare a juice; And concentrating the juice to produce an apple concentrate concentrate at 72 Brix;
The apple and pear extracts are mixed with the apple concentrate and water by weight, 1 part by weight of the apple and pear extracts, 16 parts by weight of apple concentrate, carrageenan, gellan gum, and xanthan gum in an amount of 1: 1 by weight. A mixing step of preparing a mixed solution by mixing 5 parts by weight of the gelling agent and 400 parts by weight of water; And
Post-treatment step of heating and stirring the mixture at 85 ° C. for 16 minutes
Drink production method using apple and pear extract and apple comprising a.
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KR100663947B1 (en) 2005-07-29 2007-01-02 김주민 Fruit beverage and manufacturing method thereof

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KR20040087172A (en) 2003-04-04 2004-10-13 (주)한국나주배 A functional beverage of pear and its manufacturing method
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KR20220081712A (en) 2020-12-09 2022-06-16 못난이협동조합 Cooker and cooking method using rotating magnetic field

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