KR20100102012A - Preparation method of functional beverage using a cucumber and beverage composition - Google Patents

Abstract

PURPOSE: A method for manufacturing a functional cucumber beverage including a cucumber concentration and a functional cucumber beverage composition are provided to have a small sized particle, to obtain high a yield and color purity, to effectively remove waste, to enable a taker to effectively quench the taker's thirst. CONSTITUTION: A method for manufacturing a functional cucumber beverage including a cucumber concentration comprises the following steps: squeezing crushed cucumber through a juice extractor using centrifugal force; filtering the juice using a micro-filter; processing a filtrate with an enzyme after sterilizing and cooling the filtrate; filtering the liquid which is processed with the enzyme and concentrating the liquid through centrifugal filtration; and adding the concentrate and additives to purified water and homogenizing the mixture.

Description

Preparation method of functional cucumber beverage and functional cucumber beverage composition {Preparation Method of Functional Beverage Using a Cucumber and Beverage Composition}

The present invention relates to a method for producing a functional beverage and a functional beverage composition, and more particularly, small particle size, high yield, high acidity and sugar, excellent color and flavor, and excellent effect in removing waste and quenching thirst. A method for producing a functional cucumber beverage and a functional cucumber beverage composition.

Cucumbers are known as negative foods because they have high potassium content and are used in herbal medicine as an antipyretic antipyretic agent, and are effective in relieving heat and thirst by releasing waste products. Due to the trend is receiving a well-being drink development using cucumbers.

However, in the case of cucumber beverages according to the conventional general process, there is a problem that the sensory performance is remarkably inferior in all aspects such as color and flavor, and thus it is not receiving much response from consumers. This cannot be ignored due to differences in processing, for example, the grinding of cucumbers, the filtration process, etc., and the misuse of the choice of additives and the mixing ratio.

The present invention has been made to solve the problems of the prior art as described above, the object is that the particle size is small, the yield, total acidity and sugar is high, the color and flavor is excellent, to remove the waste and quench thirst It is to provide a method for producing a functional cucumber beverage with an excellent effect.

Another object of the present invention is to provide a functional cucumber beverage composition having a small particle size, high yield, high acidity and sugar content, excellent color and flavor, and excellent effect on removing waste and quenching thirst.

The technical problem of the present invention as described above is achieved by the following means.

(1) (a) juice the crushed cucumber with a centrifugal juicer; (b) filtering the juice of step a with a filter press micro filter; (c) sterilizing, cooling, and enzymatically treating the filtrate of step b; (d) filtering the enzyme treatment solution of step c and concentrating by centrifugation; And (e) adding the concentrate and the additive of step d to purified water, and homogenizing.

(2) The additive according to the above 1, wherein the additive comprises at least one herbal extract selected from the group of licorice, spearmint and perfumed oil or at least one herbal extract selected from the group of balms, cinnamon and gold and silver coins. Method for producing a functional beverage containing cucumber.

(3) 0.5 to 0.6% by weight of the cucumber concentrate obtained by step d of the above paragraph 1, 4.0 to 5.0% by weight of liquid fructose as sweetener, 0.5 to 1.5% by weight of white sugar, 0.1 to 0.3% by weight of vitamin C as acidulant, 0.1 to 0.3 citric acid % By weight, malic acid (glycine) 0.03-0.07% by weight, sodium citrate 0.02-0.06% by weight, magnesium chloride 0.01-0.03% by weight, potassium chloride 0.01-0.03% by weight, sodium chloride 0.02-0.07% by weight, calcium lactate 0.01-0.03 A functional beverage composition containing cucumber, comprising a% by weight, 0.03 to 0.05% by weight of green pigment, 0.1 to 0.3% by weight of cucumber flavor (synthetic flavoring) and a residual amount of purified water.

(4) The herbal extract according to the above 3, wherein at least one herbal extract selected from the group of licorice, changchangpo and fragrance oil or at least one herbal extract selected from the group of jimo, cinnamon and gold and silver coins 0.1 to 0.3, respectively. Functional cucumber beverage composition comprising a weight percent

According to the present invention, a functional cucumber beverage having a small particle size, high yield, total acidity and sugar content, excellent in color and flavor, and excellent in removing waste matter and quenching thirst.

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

The present invention (a) juice the crushed cucumber with a centrifugal juicer; (b) filtering the juice of step a with a filter press micro filter; (c) sterilizing, cooling, and enzymatically treating the filtrate of step b; (d) filtering the enzyme treatment solution of step c and concentrating by centrifugation; And (e) adding the concentrate and the additive of step d to purified water, and homogenizing, the method for producing a functional beverage containing cucumber and the cucumber functional beverage composition produced thereby.

In addition, the cucumber functional beverage composition according to the present invention is 0.5 ~ 0.6% by weight of cucumber concentrate, 4.0-5.0% by weight of liquid fructose as sweetener, 0.5-1.5% by weight of white sugar, 0.1-0.3% by weight of vitamin C as acidulant, 0.1-0.3% by weight citric acid %, Malic acid (glycine) 0.03-0.07 wt%, sodium citrate 0.02-0.06 wt% as additive, magnesium chloride 0.01-0.03 wt%, potassium chloride 0.01-0.03 wt%, sodium chloride 0.02-0.07 wt%, calcium lactate 0.01-0.03 wt% %, Green pigment 0.03-0.05 wt%, cucumber flavor (synthetic flavoring) 0.1-0.3 wt% and residual amount of purified water.

In addition, the cucumber functional beverage composition according to the present invention is 0.5 ~ 0.6% by weight of cucumber concentrate, 4.0-5.0% by weight of liquid fructose as sweetener, 0.5-1.5% by weight of white sugar, 0.1-0.3% by weight of vitamin C as acidulant, 0.1-0.3% by weight citric acid %, Malic acid (glycine) 0.03-0.07 wt%, sodium citrate 0.02-0.06 wt% as additive, magnesium chloride 0.01-0.03 wt%, potassium chloride 0.01-0.03 wt%, sodium chloride 0.02-0.07 wt%, calcium lactate 0.01-0.03 wt% %, Green pigment 0.03-0.05% by weight, cucumber flavor (synthetic flavoring) 0.1-0.3% by weight, herbal extract 0.1-0.3% by weight and the residual amount of purified water.

Hereinafter, the manufacturing process of the cucumber concentrate used in the cucumber functional beverage composition of the present invention is as follows (see Fig. 1).

Harvested cucumbers are selected for the preparation of the cucumber concentrate, washed with clean water, cut into 3 to 4 portions and ground with a ceramic grinder (for example product name MKPB6). Vitamin C may be added to prevent browning during the grinding process, and branching is performed at 70 to 75 ° C. to prevent degeneration of the ground cucumber. Then, using a centrifugal juicer (for example, product name TYPE28) is juiced to obtain a cucumber juice. The reason for adopting the centrifugal juice extraction method is that the size of the particles, which have a significant effect on the quality of the final product, can be made thinner, and the yield, total acidity and sugar appear significantly higher than that of the product merely pulverized.

Cucumber juice obtained through the above process is filtered using a filter press microfilter (for example, 100 mesh filter press microfilter, manufactured by Lesti company). When the filter press microfilter is used, the yield, total acidity and sugar content of the cucumber concentrate are higher than those of the conventional filtration system, and the color and flavor are excellent.

Cucumber filtrate obtained through the above process is subjected to high temperature and short time sterilization for 1-2 minutes at 85 ~ 95 ℃, and cooled to 55 ~ 65 ℃. After the enzymatic treatment for 1 to 3 hours at about 50 ~ 55 ℃. Enzyme treatment includes the processing of starch and pectinase, 0.1 ~ 0.2% by weight of starch enzyme (fungamyl, Novo Nordisk, Denmark), and pectinex as pectinase. It contains 0.1 to 0.3% by weight, which may be treated with 0.2 to 2% by weight of calcium chloride and 0.2 to 2% by weight of calcium acetate. If the temperature exceeds 65 ° C., the yellowness of the cucumber filtrate may increase and cause odor.

After the enzymatic treatment, the membrane filter (for example, LST Co., Ltd.), filtered, centrifuged at 2,000 ~ 3000rpm and concentrated to about 20 ~ 30 ° Brix to obtain a cucumber concentrate.

Cucumber functional beverage can be prepared using the cucumber concentrate obtained through the above process as a main component.

The ingredient ratio of the cucumber functional beverage according to the present invention is as follows.

Cucumber concentrate 0.5 ~ 0.6 wt%, sweetener 4.0 ~ 5.0 wt% liquid fructose, 0.5 ~ 1.5 wt% per white sugar, vitamin C 0.1 ~ 0.3 wt%, citric acid 0.1 ~ 0.3 wt%, malic acid (glycine) 0.03 ~ 0.07 wt% %, 0.02 to 0.06 wt% sodium citrate, 0.01 to 0.03 wt% magnesium chloride, 0.01 to 0.03 wt% potassium chloride, 0.02 to 0.07 wt% sodium chloride, 0.01 to 0.03 wt% calcium lactate, 0.03 to 0.05 wt% green pigment, Cucumber flavor (synthetic flavoring) 0.1-0.3% by weight and residual amount of purified water.

The compounding ratio of all the above components is the final result obtained by a lot of trial and error by the present inventors, and is selected as the range with the best functionality. Therefore, when the compounding ratio of the component exceeds or falls below the above range, the functionality is poor, and the marketability as a beverage is difficult to expect.

Moreover, as a further embodiment of the present invention, herbal extracts may be added to further enhance functionality. At this time, the herbal extract does not harm the functionality and functionality of the cucumber, the selection of ingredients and determination of the compounding ratio that can make use of the unique functionality and functionality of the herbal extract is indeed complex and difficult. In the present invention, three herbal extracts satisfying all of these requirements have been found after a long study, and these are at least one selected from the group of Seokchangpo, Licorice, and Balm, respectively, and are selected from the group of Jimmy, Gold, Silver and Cinnamon, respectively. It is at least one kind.

Each herbal ingredient may be applied alone, but it is preferable to apply the three ingredients together in terms of functionality and functionality. The herbal extracts may be used by pulverizing the material and extracted 2 to 3 times using a heat extraction method using a reflux condenser with 30% ethanol solvent. Their content is preferably added in about 0.1 to 0.3% by weight in consideration of both functionality and functionality. When the content of the herbal extracts exceeds 0.3% by weight, there is a concern that the aroma and taste of cucumbers may be shielded due to the unique aroma and taste of the herbal medicine, and when added to less than 0.1% by weight, it is difficult to secure desired functionality.

Cucumber functional beverage obtained through the above process is finally homogenized using a high pressure homogenizer, and the homogenized mixed solution is sterilized at 70 to 80 ° C. for 10 to 30 minutes using a constant temperature autoclave. When using a high pressure homogenizer and sterilizing according to the above conditions, it was confirmed that the final product was excellent in color and flavor in terms of the final product, and excellent sterilizing power.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, the following illustrated examples are only presented to aid the understanding of the present invention and should not be construed as limiting the scope of the present invention.

Example 1 Preparation of Cucumber Juice

Harvested cucumbers were selected, washed with clean water, cut into 3-4 quarters and ground with a ceramic grinder (MKPB6, Paraboy, USA). The crushed cucumber juice was branched to 70 ~ 75 ℃ and then juiced using a centrifugal juicer (TYPE28, Santos, France). In addition, in order to examine the efficacy of the centrifugal juicer, only a ceramic grinder and a high-speed blender (VM0122, Vitamax, USA) were used as controls.

Cucumber juice was filtered using a 100 mesh filter press micro filter (LSST, Korea), and then sterilized under high temperature for a short time at 90 ° C. for 1 minute, and cooled to 60 ° C. Thereafter, 0.1 wt% of fungmil, 0.25 wt% of Pectinex, 0.2 wt% of calcium chloride, and 0.2 wt% of calcium acetate were treated at 50 ° C. for 2 hours. It was then filtered and centrifuged (2,000 rpm) with a membrane filter (LSST, Korea) and concentrated to 25 ° Brix. In addition, in order to examine the efficacy of the filter press microfilter, a super mixer filter system was used as a control.

Example 2 Preparation of Cucumber Functional Drink

0.56% by weight of cucumber concentrate obtained in Example 1, 4.5% by weight of liquid fructose as sweetener, 1% by weight of white sugar, 0.2% by weight of vitamin C as acidic acid, 0.2% by weight of citric acid, 0.05% by weight of malic acid (glycine), sodium citrate as additive 0.04% by weight, 0.02% by weight of magnesium chloride, 0.02% by weight of potassium chloride, 0.05% by weight of sodium chloride, 0.01% by weight of calcium lactate, 0.034% by weight of green pigment, 0.2% by weight of cucumber flavor (synthetic flavoring) and the remaining amount of purified water were combined.

Example 3 Preparation of Cucumber Functional Drink

Herbal ingredients were added to enhance functional pharmacological effects such as natural antioxidant, antibacterial, detoxification, diuresis, anti-inflammatory and sedative effects. For herbal medicines, Type I (Licorice, Sukchangpo, Balm) and Type II (Jimo, Cinnamon, Gold and Silver) were prepared, and 25 g of these samples and 30% ethanol solvent were placed in a 300 ml concentrated flask, and a reflux tube was attached to the tank. A total of 500 ml (200 ml once with 30% ethanol solvent, 150 ml twice, 150 ml three times) was collected by heating three times at 70 DEG C for 2 hours, and the No. It filtered with 2 filter paper. The filtrate was poured into a 1 L concentration flask, and concentrated under reduced pressure at 70 ° C. for 30 minutes, and 150 ml of water was completely dissolved.

0.56% by weight of the cucumber concentrate obtained in Example 1 for preparing cucumber beverages, 4.5% by weight of liquid fructose as sweetener, 1% by weight of white sugar, 0.2% by weight of vitamin C as acidulant, 0.2% by weight of citric acid, 0.05% by weight of malic acid (glycine) %, 0.04 wt% sodium citrate, 0.02 wt% magnesium chloride, 0.02 wt% potassium chloride, 0.05 wt% sodium chloride, 0.01 wt% calcium lactate, 0.034 wt% green pigment, 0.2 wt% cucumber flavor (synthetic flavoring) and the above process Each of the herbal extracts obtained by 0.2% by weight and the remaining amount of purified water were combined.

Cucumber beverage composition blended by the above process was homogenized using a high pressure homogenizer, and the homogenized mixed solution was sterilized and degassed at 70 ° C. for 15 minutes using a constant temperature autoclave and filled with a vacuum liquid filler (FIG. 2). The sealed product was stored at 4 ° C. at low temperature.

Experimental Example 1 Quality Comparison of Cucumber Beverage According to Juice Extraction and Filtration Methods

Table 1 and 2 to compare the quality evaluation of the cucumber juice prepared by the control and cucumber juice according to the present invention. Cucumber quality changes according to the juice extraction and extraction method were thinner and higher in yield, total acidity and sugar when the centrifugal juicer was used than the high speed blender and ceramic grinder.

In the filtration and clarification methods, the yield, total acidity and sugar content were high in the case of the present invention using the filter press microfilter, and the color and flavor were good as compared to the control group.

<Table 1> Cucumber Quality Changes According to Juice Extraction and Extraction Methods

process Water content
(%) Particle size
(Mm) yield
(%) pH Total
(%) Sugar content
(° B _X ) Color ^♩ Flavor ^♪
(1-9) L a b Centrifugal juice 97.4 0.4 97.2 6.8 0.36 8.5 28.3 -2.9 28.1 8.7 Ceramic grinding machine 92.6 0.8 93.1 6.5 0.24 7.3 29.7 -2.6 27.8 7.3 High Speed Brand
mixer 95.3 1.8 92.4 6.3 0.23 7.1 28.2 -2.5 27.2 7.1

♩: L: brightness, a: red (+) ~ green (-), b: sulfur (+) ~ blue (-)

♪: 1 Very bad, 5 Fair, 9 Very good

<Table 2> Quality Changes of Cucumber Fruit Extracts by Filtration and Clarification Methods

process Water content
(%) Particle size
(Μm) pH Total
(%) Sugar content
(° B _X ) Turbidity
(%) Chromaticity zest
(1-9) L a b Super Mixer
Filter system 98.5 2.8 6.3 0.15 9.0 88.5 45.6 -1.1 13.1 7.8 Filter press
Microfilter 99.5 1.2 6.0 0.10 9.3 72.1 43.8 -0.9 12.4 9.3

<Experimental Example 2> Quality Changes of Cucumber Beverage by Ingredient Composition and Process Conditions

Table 3 compares the changes in quality of each component of the cucumber beverage. First, in the quality change measured by varying the content of the cucumber concentrate, the pH tended to decrease as the amount of the cucumber concentrate increased, and the total acidity and sugar content increased. In the case of chromaticity, lightness and redness tended to decrease with increasing concentration of cucumber concentrate, and yellowness tended to increase. In the sensory evaluation, the cucumber concentrates showed excellent results in the 3-7 wt% treatments, and the cucumber concentrates in the 5 wt% treatments.

<Table 3> Quality Changes of Cucumber Beverages According to Cucumber Ingredients and Additives

Sample cucumber
concentrate(%) pH Total
(%) Sugar content
(° B _X ) Chromaticity Sensory evaluation L a b color incense flavor sign One 0 5.2 0.03  9.4 55.3 2.67 9.6 4.3 3.7 3.2 3.7 2 3 5.7 0.06  9.8 51.7 2.24 11.2 4.2 3.8 3.5 3.8 3 5 5.5 0.08 10.1 49.5 1.96 12.3 4.1 4.0 4.1 4.1 4 7 5.4 0.10 10.3 43.2 1.48 14.3 4.0 3.9 3.9 3.9 5 10 5.2 0.13 10.5 40.3 1.25 15.7 3.8 3.7 3.7 3.7

Table 4 shows the results of analyzing the quality of the composition of the herbal concentrates (type I: licorice, three types, such as licorice) extracted with hot water 30% EtOH as a natural antioxidant preservative. As a result of analysis, each sample had high quality of acid and sugar, and also showed good sensory evaluation such as color and flavor.

<Table 4> Quality Changes of Cucumber Beverages by Addition of Herbal Ingredients

beverage
number Herbal Medicine
Addition pH Total
(%) Sugar content
(° B _X ) Antioxidant power Corruption rate (%) Chromaticity Sensory evaluation L a b color incense flavor sign Ⅰ-1 Seokchangpo 5.2 0.16 10.7 79.4  8.4 53.4 1.17 16.6 4.7 4.3 4.6 4.5 Ⅰ-2 Licorice 5.1 0.21 11.2 69.1 10.1 50.5 2.16 15.3 4.6 4.4 4.8 4.6 Ⅰ-3 Scented Oil 5.2 0.15  9.5 67.3 13.3 55.4 1.18 16.3 3.9 4.2 3.8 3.9 Ⅰ-4 Seokchangpo + Licorice + Balm 5.2 0.18 10.3 82.5 7.6 54.2 1.45 16.5 4.5 4.5 4.9 4.8 II-1 Jimo 5.4 0.18 10.5 74.8  9.2 54.7 1.15 13.2 4.4 4.0 4.2 4.2 II-2 Gold coins 5.2 0.13  9.8 72.2  6.1 58.3 1.22 15.7 3.8 4.3 4.7 3.7 II-3 cinnamon 5.1 0.16 10.7 54.3 11.4 48.2 2.18 12.3 4.8 4.6 4.5 4.3 II-4 Jimmy + Gold Silver Coin + Cinnamon 5.3 0.16 10.6 76.2 6.0 57.3 1.54 15.4 4.8 4.7 4.7 4.8

In addition, in Tables 5, 6, and 7 below, the cucumber beverage composition (sample I-4) according to the present invention was analyzed for the quality change according to the sterilization conditions along with the quality change for each type of homogenizer and the results were presented.

First, the use of a high pressure homogenizer (GYB40-10S, Raton Korea, China) was found to be higher in total acidity and sugar than in the case of using a general homogenizer (HF80, EYELA, Japan), and the flavor was also excellent.

In the evaluation of sterilization conditions, first, the treatment temperature was 70 ~ 80 ℃, and the sterilization time was 15-20 minutes, which was the best in color and flavor. In other words, the higher the sterilization temperature and the longer the sterilization time, the better the quality.

<Table 5> Quality Changes of Cucumber Mixtures by Homogeneous Methods

process moisture
content(%) Particle size
(Μm) pH Total
(%) Sugar content
(° B _X ) Turbidity
(%) Chromaticity zest
(1-9) L a b High pressure homogenizer 98.6 1.0 5.4 0.08 10.4 66.5 59.3 -0.7 9.4 8.9 General Homogenizer 97.8 1.4 5.8 0.06 10.1 62.1 58.1 -0.6 10.2 8.7

<Table 6> Quality Changes of Cucumber Mixtures with Different Sterilization Temperatures

By temperature pH Total
(%) Sugar content
(° B _X ) Turbidity
(%) Chromaticity Bactericidal power
(%) Corruption rate
(%) zest
(1-9) L a b 50 ℃ 5.8 0.10 10.4 68.8 58.3 -0.6 9.4 84.2 19.9 8.4 60 ℃ 5.8 0.08 10.5 67.3 58.5 -0.6 9.2 85.7 17.3 8.7 70 ℃ 5.5 0.08 11.5 65.4 60.2 -0.5 10.4 89.9  8.2 9.7 80 ℃ 5.4 0.06 11.0 64.1 61.3 -0.5 10.2 91.7 10.7 9.3

<Table 7> Quality Changes of Cucumber Mixtures with Different Sterilization Times

Hourly pH Total
(%) Sugar content
(° B _X ) Turbidity
(%) Chromaticity Bactericidal power
(%) Corruption rate
(%) zest
(1-9) L a b 10 minutes 5.7 0.08 10.6 67.3 57.3 -0.7 9.6 85.2 20.4 8.5 15 minutes 5.6 0.08 10.9 65.5 58.5 -0.6 9.3 88.7 19.3 8.8 20 minutes 5.6 0.07 11.2 64.3 61.2 -0.6 10.3 90.6  9.2 9.5 25 minutes 5.4 0.07 11.0 63.0 60.3 -0.5 10.1 91.2 11.4 9.3

As described above, it has been described with reference to a preferred embodiment of the present invention, but those skilled in the art various modifications and changes of the present invention without departing from the spirit and scope of the invention described in the claims below I can understand that you can.

1 is a manufacturing process of the functional cucumber beverage according to the present invention

Figure 2 is a photograph of the prototype of the functional cucumber beverage prepared according to the present invention

Claims (4)

(a) juice the crushed cucumber with a centrifugal juicer; (b) filtering the juice of step a with a filter press micro filter; (c) sterilizing, cooling, and enzymatically treating the filtrate of step b; (d) filtering the enzyme treatment solution of step c and concentrating by centrifugation; And (e) adding the concentrate and the additive of step d to purified water, and homogenizing. The cucumber according to claim 1, wherein the additive comprises at least one herbal extract selected from the group of licorice, spearmint and perfumed oil or at least one herbal extract selected from the group of balms, cinnamon and gold and silver coins. Method for preparing functional drinks containing 0.5 to 0.6% by weight of the cucumber concentrate obtained by step d of claim 1, 4.0 to 5.0% by weight of liquid fructose as sweetener, 0.5 to 1.5% by weight of white sugar, 0.1 to 0.3% by weight of vitamin C as acidulant, 0.1 to 0.3% by weight of citric acid, Malic acid 0.03-0.07% by weight, sodium citrate 0.02-0.06% by weight, magnesium chloride 0.01-0.03% by weight, potassium chloride 0.01-0.03% by weight, sodium chloride 0.02-0.07% by weight, calcium lactate 0.01-0.03% by weight, green pigment 0.03 Functional beverage composition containing cucumber containing -0.05 wt%, cucumber flavor 0.1-0.3 wt% and residual amount of purified water The method according to claim 3, wherein the herbal extract is 0.1 to 0.3% by weight each of at least one herbal ingredient selected from the group of licorice, spearmint and fragrance oil or at least one herbal ingredient selected from the group of jimo, cinnamon and gold and silver Functional cucumber beverage composition comprising

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