KR102380329B1 - Method for manufacturing carbonated citron beverage - Google Patents

Abstract

The present invention relates to a citron carbonated beverage, comprising: a step of pickling sugar and citric acid, mixing citron with sugar and citric acid, and aging to obtain citron pickled; a squeezing step of squeezing the pickled citron to obtain a juiced citron concentrate; obtaining a citron base by mixing purified water, the juiced citron concentrate, and an oligopeptide; and injecting carbon dioxide into the citron base.
According to the present invention, citron carbonated beverage provides a refreshing feeling, and since it contains a palatability enhancer including a fragrance and a colorant, the flavor and color are strongly expressed, and the palatability is improved by having a uniform appearance. As the uniform appearance is maintained, storage stability is improved.

Description

Method for manufacturing carbonated citron beverage

The present invention relates to a method for producing a citron carbonated beverage having a refreshing feeling.

Citrus junos Sieb is taxonomically classified as a fruit belonging to the genus Unhyangaceae and citrus. It is native to the upper Yangtze River region of China, and is cultivated as a fruit tree in the southern regions of Korea. It grows wild in the southern coastal area.

The main components of citron are organic acid, vitamin C, limonoid, and hesperidin. It is rich in various organic acids, potassium, calcium, and minerals, which helps in recovery from fatigue, digestion, and treatment of colds. It is known to be effective for skin beauty, and according to recent research results, it has physiological activities such as antioxidant, antihypertensive, and cholesterol lowering, and it is reported that it is mainly effective in the prevention and treatment of adult diseases.

Currently, citron in Korea is used as an acidulant in cooking because it is rich in juice and has a good flavor, but it is not used for raw food because of its strong sour taste. In addition, citron has a thick rind and many seeds, so the yield when squeezing is about 15%, which is less than other fruits. It is limited to manufacturing yuja syrup, which is the primary processed product. These citron teas are mainly manufactured and consumed at home, and there is a need for a processed product as a citron beverage that can be easily consumed with improved palatability without harming the characteristics of citron by consumers.

However, citron juice or citron drink has a problem with a short shelf life as browning may occur.

Korean Patent Laid-Open Patent No. 2010-0063884 (Method for manufacturing citron beverage using citron extract)

In order to solve the above needs and problems, an object of the present invention is to provide a method of manufacturing a beverage with improved palatability in a new form by making a carbonated beverage having a refreshing feeling using citron.

In order to achieve the above object, the present invention comprises the steps of preparing a sliced citron; A step of pickling sugar and citric acid to the sliced citron, mixing and aging to obtain the pickled citron; a squeezing step of squeezing the pickled citron to obtain a juiced citron concentrate; obtaining a citron base by mixing the juiced citron concentrate, purified water and an oligopeptide; and injecting carbon dioxide into the citron base.

The citron carbonated beverage according to the present invention contains carbon dioxide to provide a refreshing feeling, and because it contains a palatability enhancer including flavorings and pigments, the flavor and color are strongly expressed, and the palatability is improved by having a uniform appearance, even after long-term storage. This flavor, color and uniform appearance are maintained, thus improving storage stability.

In addition, since the fat-soluble vitamins are easily mixed and dispersed by the surfactant contained in the palatability enhancing agent, a citron carbonated beverage containing various other vitamins in addition to vitamin C is provided.

1 is a photograph observing the color change of citron carbonated beverages according to Examples and Comparative Examples of the present invention.

In the present invention, sugar and citric acid are added to citron, mixed and aged to obtain a pickled citron, and the pickled citron is squeezed to obtain a juiced citron concentrate, and the juiced citron concentrate, oligopeptides and purified water are mixed to obtain a citron base , relates to a method for producing a carbonated citron beverage prepared by injecting carbonic acid into the citron base.

When obtaining the pickled citron, sugar can neutralize the bitter and sour taste of the citron and add sweetness. It can be mixed by adding 100 to 250 parts by weight of the citron to 100 parts by weight of the citron. If it is out of the range of this ratio, the sugar content is too low, so a separate sugar substance may have to be added in the final product, and the content of yellow pigment may be reduced when aging is not performed sufficiently.

Citric acid is to improve the content of the pigment component and antioxidant performance of the citron, and may be added and mixed in a ratio of 0.1 to 0.5 parts by weight relative to 100 parts by weight of the citron.

If the amount of citric acid added is less than 0.1 parts by weight, it is difficult to maintain the stability of the pigment component of the citron, and if it exceeds 0.5 parts by weight, the taste of the citron base may be deteriorated due to the sour taste of the citric acid itself.

The aging may be carried out at 15-25 ° C for 20-30 days to strongly express flavor and color in the final product.

The juicing can be obtained using a conventional method without limitation to obtain a juiced yuzu concentrate.

In order to obtain the citron base of the present invention, 50 to 200 parts by weight of purified water and 2 to 5 parts by weight of an oligopeptide are added to the juiced citron concentrate based on 100 parts by weight of the juiced citron concentrate, and stirred in a mixing tank for 1-3 hours after mixing 100 It can be filtered through a ~200 mesh sieve.

In the present invention, various nutritional components can be provided by containing oligopeptides in citron carbonated beverage.

In this case, the oligopeptide has a low molecular weight with an average molecular weight of 3000 or less, and when ingested as food, absorption is increased, the difference in viscosity at room temperature and refrigeration can be reduced, and a texture suitable for drinking can be provided. .

As an example of such an oligopeptide, the use of a fish-derived peptide may make digestion and absorption easier.

On the other hand, if the amount of oligopeptide added is less than 2 parts by weight, the effect of providing various nutrients is difficult to show, and the precipitation of citron components occurs during long-term storage, making it difficult to express the inherent yellow color of citron more deeply. The unique sour and refreshing flavor of citron can change from carbonated yuzu to an unpleasant one.

The obtained citron base can be cooled to 0-20° C., and carbon dioxide gas is injected into the citron base at the cooled temperature to prepare a volume of carbon dioxide gas of 1 to 3 vol% in the entire mixture.

If the volume of the carbon dioxide gas is less than 1 vol%, it is difficult to have a strong refreshing feeling due to the carbon dioxide gas, and it is difficult to show a uniform appearance due to the formation of a precipitate or a layer.

Afterwards, the manufactured citron carbonated beverage is instantaneously sterilized at 80 ° C to 100 ° C for 2 to 10 minutes at 80 ° C to 100 ° C to prevent contamination of microorganisms within the range that can prevent deformation of the container, and then is cooled and shipped as a product.

By performing the instantaneous high-temperature sterilization, it is possible to prevent the browning phenomenon caused by the long-term high-temperature sterilization, and it is possible to preserve the color of the citron and to extend the storage period.

In the present invention, a palatability enhancer including a flavoring agent and a pigment is added to ensure that the flavor and color are strongly expressed even after long-term storage in the citron carbonated beverage, and to provide stability of the appearance by uniform mixing without precipitation or layering. can do.

Citron carbonated beverage is acidic, and it is known to add a palatability enhancer including essential oils, pigments, and food surfactants such as sucrose fatty acid esters to the acidic beverage for flavor, color and appearance stability.

However, the appearance of sucrose fatty acid esters is poor because aggregation occurs under acidic conditions. In order to solve this problem, natural plant-derived gum (eg, gum arabic) may be used, which is economically disadvantageous because it is expensive.

In the present disease, when a flavoring agent and a pigment are added to and mixed with an acidic citron carbonated beverage, a polyglycerol fatty acid ester can be used instead of a natural plant-derived gum.

Accordingly, the palatability enhancer according to the present invention may be composed of a flavoring agent, a colorant, sucrose diacetate hexaisobutylate, polyglycerin fatty acid ester, and an aqueous polyhydric alcohol solution having a water content of 50% or less.

As the flavoring agent, flavoring agents that can be used in food can be used without limitation, but it is preferable to use essential oils of citrus fruits such as citron, lemon, orange, and quince.

The pigment may be beta-carotene or paprika pigment.

In addition, fat-soluble vitamins such as vitamin A, vitamin B, and vitamin E, oils and fats of animals and plants, and edible oils and fats such as saturated fatty acid triglycerides of C ₆ to C ₁₂ may be further added.

The polyglycerol fatty acid ester is an ester of polyglycerol having an average degree of polymerization of 3 or more and a fatty acid having 8 or more carbon atoms, and an HLB of 8 or more may be used.

As the polyhydric alcohol aqueous solution, an aqueous solution of saccharides such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, sucrose, and maltose may be used.

The palatability enhancer of the present invention is made by mixing a flavoring agent, a colorant, and sucrose diacetate hexaisobutylate, and dissolving it by heating at room temperature to 180° C. to obtain a uniform flavor/dye mixture.

After that, the fragrance/dye mixture is mixed with a polyglycerol fatty acid ester in an aqueous polyhydric alcohol solution of 0 to 50 wt% with respect to 100 parts by weight of the fragrance/dye mixture, and the polyglycerol fatty acid ester content is 1 to 10 wt% of an alcohol-based solution 200 It can be prepared by mixing with ~ 5000 parts by weight and producing a uniform emulsion through a homomixer, homogenizer, etc.

The palatability enhancer may be included in the citron carbonated beverage in an amount of 0.05 to 3% by weight.

The flavor, color and appearance of acidic citron carbonated beverages are improved by the palatability improving agent of the present invention, and the flavor, color and uniform appearance stability can be maintained even after long-term storage.

On the other hand, it is known that polyphenols such as proanthocyanidins present in fruits have an antioxidant action, and these polyphenols help to promote drinking and health.

The polyphenols contained in the citron peel extract also function as antioxidants.

In the present invention, the citron peel extract may be further added to the citron soda in order to maintain the flavor of the citron carbonated beverage even after long-term storage.

In this case, the citron peel extract may be obtained by extracting the peel of citron by a conventional method, but it is more preferable to extract it with liquefied carbon dioxide gas.

When the citron peel extract is contained in the citron carbonated beverage in a ratio of 0 to 0.005% by weight, the flavor can be preserved for a long time without deteriorating the palatability of the citron carbonated beverage, such as the refreshing feeling, flavor, color, and uniform appearance of the beverage.

Hereinafter, the present invention will be described in more detail based on the following Examples and Comparative Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and can be substituted and changed to other equivalent examples without departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

[Production Example 1]

20 g of citron essential oil, 8 g of beta-carotene, 48 g of sucrose diacetate hexaisobutylate, and 13 g of saturated fatty acid triglyceride of C ₆ to C ₁₂ are mixed, heated to 150° C. in a nitrogen atmosphere, and dissolved to adjust the specific gravity to 1.05 A citron essential oil mixture was obtained.

After dissolving and homogenizing 10 g of hexaglycerin monooleate in a mixture of 500 g of glycerin and 370 g of water, the entire amount of the citron essential oil mixture was added and mixed in a homomixer at 5000 rpm for 10 minutes to prepare a palatability enhancer.

[Comparative Preparation Example 1]

A palatability enhancer was prepared in the same manner as in Preparation Example 1, except that sucrose fatty acid ester (HLB 15) was used instead of hexaglycerin monooleate in Preparation Example 1.

[Comparative Preparation Example 2]

A palatability enhancer was prepared in the same manner as in Preparation Example 1, except that purified palm oil was used instead of sucrose diacetate hexaisobutylate in Preparation Example 1.

[Example 1]

Prepare a sliced citron using an organic citron peel trimmed to a thickness of 0.3 cm, mix with 100 parts by weight of organic sugar and 0.2 parts by weight of citric acid compared to 100 parts by weight of sliced citron to the sliced citron, and then aged at 20°C for 20 days. Thus, pickled yuzu was obtained.

Thereafter, the pickled citron was extracted to obtain a juiced citron concentrate.

100 parts by weight of purified water and 3 parts by weight of api peptide were added to the juiced citron concentrate and mixed to obtain a homogenized citron base.

Carbon dioxide was injected into the citron base so that carbon dioxide gas was 2 vol% in the entire beverage to prepare a citron carbonated beverage.

[Example 2]

The same method as in Example 1 was used, except that the citron base containing the palatability improver in which 0.1 parts by weight of the palatability improver of Preparation Example 1 was further added to the citron base obtained in Example 1 was used with respect to 100 parts by weight of the citron base. A yuzu carbonated beverage was prepared.

[Example 3]

The same method as in Example 2 was used, except that in Example 2, the vitamin-containing citron base in which 0.05 parts by weight of vitamin B6, 0.05 parts by weight of vitamin B2, and 0.05 parts by weight of vitamin E were further added to the citron base containing the palatability improving agent was used. was used to prepare yuzu carbonated beverages.

[Example 4]

A citron carbonated beverage was prepared by allowing the citron peel extract extracted with liquefied carbon dioxide gas to contain 0.03% by weight in the citron carbonated beverage prepared in Example 2.

[Comparative Example 1]

A citron carbonated beverage was prepared in the same manner as in Example 1, except that when the citron base was obtained in Example 1, only 100 parts by weight of purified water was added to the extracted citron concentrate and mixed and homogenized. prepared.

[Comparative Example 2]

Citron carbonated beverage was prepared in the same manner as in Example 2, except that in Example 2, the palatability enhancer of Comparative Preparation Example 1 was used instead of the palatability enhancer of Preparation Example 1.

[Comparative Example 3]

Citron carbonated beverage was prepared in the same manner as in Example 2, except that in Example 2, the palatability enhancer of Comparative Preparation Example 2 was used instead of the palatability improver of Preparation Example 1.

[Comparative Example 4]

Citron carbonate was used in the same manner as in Example 2, except that in Example 1, a vitamin-containing citron base in which 0.05 parts by weight of vitamin B6, 0.05 parts by weight of vitamin B2, and 0.05 parts by weight of vitamin E were further added to the citron base was used. Beverages were prepared.

As a result of sensory evaluation, the freshness, flavor, color, and appearance of the beverage (occurrence of precipitation or layer separation, uniformity of mixing) were compared with immediately after preparation of the prepared citron carbonated beverage after standing at room temperature for 90 days. It was confirmed that all of Examples 1-4 show a refreshing feeling suitable for drinking.

On the other hand, as shown in Fig. 1 below, the ones of Examples 1 to 3 showed stronger flavor and color than those of Comparative Example 1, and the color was uniformly expressed, and the contents without precipitation or layer separation in the beverage contents. showed a stable appearance with uniform mixing.

On the other hand, in Comparative Examples 1 to 4, sedimentation and layer separation due to aggregation of beverage contents were observed, and uniform mixing was not achieved, and color uniformity was deteriorated.

From this, it is confirmed that the citron carbonated beverage according to the example has superior taste compared to that of the comparative example in flavor, color, and appearance stability even after long-term storage.

On the other hand, for the citron carbonated beverage of Example 4 and the citron carbonated beverage of Example 1, the scent before and after irradiating light at 1 million lx h with integrated illuminance to a fluorescent lamp was evaluated by sensory test. In the citron carbonated beverage, a change in flavor was observed with exposure, but in the citron carbonated beverage of Example 4, no change in flavor was observed and a good flavor was expressed.

From this, it is confirmed that the flavor is preserved for a long time when the citron peel extract is further added to the citron soda.

Claims (5)

Preparing sliced yuzu;
A step of pickling sugar and citric acid to the sliced citron, mixing and aging to obtain the pickled citron;
a squeezing step of squeezing the pickled citron to obtain a juiced citron concentrate;
obtaining a citron base by mixing 50 to 200 parts by weight of purified water and 2 to 5 parts by weight of an oligopeptide derived from fish skin having an average molecular weight of 3000 or less with respect to 100 parts by weight of the juiced citron concentrate;
adding a flavor enhancer including a flavoring agent, a colorant, sucrose diacetate hexaisobutylate, hexaglycerin monooleate, and an aqueous glycerin solution to the citron base in an amount of 0.05 to 3% by weight; and
A method of producing a citron carbonated beverage, including; adding a citron peel extract extracted with liquefied carbon dioxide to the citron base and injecting carbon dioxide. delete delete The method of claim 1,
The palatability improving agent is, with respect to 100 parts by weight of the fragrance/dye mixture dissolved at room temperature to 180° C. by mixing the flavoring agent, the pigment and sucrose diacetate hexaisobutylate, 0 to 50% by weight of hexaglycerin mono in an aqueous solution of glycerin In the alcoholic solution obtained by mixing oleate, 200 to 5000 parts by weight of an alcoholic solution having a hexaglycerin mono oleate content of 1 to 10% by weight, a method for producing a carbonated citron beverage, characterized in that it is prepared by mixing. The method of claim 1,
A method for producing a citron carbonated beverage, characterized in that at least one vitamin selected from vitamin A, vitamin B and vitamin E is further added to the citron carbonated beverage.

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