KR20170051870A - Manufacturing method of grape syrup and grape syrup manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing grape syrup and a grape syrup prepared by the method, the method comprising the steps of: (a) separating grapes into grape pulp, grape and blood; (b) adding the grape rind to the grape juice, heating and crushing the grape rind to prepare a grape rind crushed solution; And (c) adding an acidifier and starch to the crushed grape crust solution and heating and dissolving the same. According to the production method of the present invention, grape syrup having excellent cohesiveness and strength can be produced while enhancing color as well as favorability for appearance and taste by utilizing grape rind instead of conventional gelling agent.

Description

[0001] The present invention relates to a method for producing grape syrup and a grape syrup prepared by the method,

The present invention relates to a method for producing grape syrup and a grape syrup prepared by the method. More particularly, the present invention relates to a grape syrup prepared by using a grape rind instead of a conventional gelling agent, thereby improving favorability and color for appearance and taste, And a grape syrup produced by the method.

The vine is a deciduous broad-leaved vine tree with grapes. Grape, the fruit of the vine, contains a lot of sugar and is effective in restoring fatigue. It is rich in vitamins A, B, B ₂ , C and D, , And other minerals such as calcium, phosphorus, iron, sodium, and magnesium promote blood circulation and hematopoiesis.

Grape is one of the most recommended fruit for restoring fatigue and digestion. It is an alkaline food which strengthens muscles and bones. It is rich in tartaric acid and malic acid. It contains pectin, gum ingredient, inositol, tannin, etc. And is known to have various physiological activities such as antioxidative action of inhibiting lipid peroxidation and free radical scavenging function, anti-inflammatory action such as inhibition of cyclooxygenase, and anti-cancer action.

In one room, the calcium component of the grape helps swell diuretic effect, neutralizes the acid phenomenon formed in the body by the overeating of protein foods, and is effective in improving the anemia symptoms due to the abundant iron content. The toxins in the body, It is said that it has excellent anticancer effect on fatty liver or hypertension, heart disease, arthritis and various adult diseases because it contains salicylic acid which dissolves the residue causing the disease.

Grape by grape by section, grapes and vitamins are rich in glucose and vitamins, so that the cold does not burn, excellent diuretic, strengthening the blood and bones of the body, and to see the pussy and euthanasia to relax the embryo, grape skin Purple pigment has a strong anti-cancer effect, grape seed is effective in cancer prevention and is used as a tonic.

Grapes rich in useful components as described above are ingested raw or processed into raisins or used as raw materials for bottles, juices, jams, syrups, jellies, vinegar, and liquors, The remaining grape and pinaceous seeds are mostly discarded as waste.

On the other hand, fruit syrup is a fruit syrup which is made of strawberry, apricot, plum, peach, citrus, orange, grape, blueberry, apple, pear, plum, banana, persimmon, watermelon, melon, pineapple, kiwi, lemon, Tomatoes, pomegranates, melons, etc., which are mixed with saccharides and gelling agents, and are often called fruit or syrup depending on their physical properties. Since fruits usually have very low fat content, gelling agents are used to maintain viscosity and shape.

For example, Patent Document 1 (Korean Patent Laid-Open Publication No. 10-2015-0041349) discloses that 68 to 100 parts by weight of sugar, 12 to 36 parts by weight of low sugar, 5.5 to 12.0 parts by weight of low calorie sweetener, Which contains 2.7 to 4.0 parts by weight of rare, 2.0 to 3.0 parts by weight of pectin, 0.3 to 0.7 part by weight of gelatin, 0.01 to 0.48 part by weight of an acidic agent, 0.05 to 0.06 part by weight of vitamin C, and 0.02 to 0.1 part by weight of grape Compositions are described. In this document, pectin is used as a gelling agent to increase the viscosity of the jam, and gelatin is used as a gelling agent.

In the case of grape syrup to be produced in the present invention, conventionally, grape juice has been prepared by adding additives such as locust bean gum and a gelling agent such as carrageenan.

However, as described above, when the gelling agent is added, the inherent flavor of the grape is discolored and the color is also blurred.

The inventors of the present invention have made extensive efforts to overcome the problems of the prior art. As a result, they have found that grape syrup having high viscosity can be produced while solving the above-mentioned disadvantages by using grape rind instead of gelling agent, .

Korean Patent Publication No. 10-2015-0041349

The present invention provides a grape syrup production method which is excellent in cohesiveness and jelly strength without adding a gelling agent and grape syrup prepared by the production method.

The present invention also relates to a method for producing grape syrup which can improve the taste of the grape and taste by using grape rind instead of the conventional gelling agent, ≪ / RTI > grape syrup.

In order to solve the above-mentioned problems, the present invention provides a method for producing grape raspberries, comprising the steps of (a) separating grapes into grape pulp, grape and blood, (b) adding the grape rind to the grape juice, And (c) adding an acidifier and starch to the crushed grape crust solution and heating and dissolving the grape syrup.

The amount of the grape rind is preferably 1 to 10 parts by weight based on 100 parts by weight of the grape juice.

In the step (b), heating may be performed at a temperature ranging from 70 to 95 ° C for 15 minutes to 1 hour.

On the other hand, the grapefruit can be added to water dissolved in saccharides, vitamin C and acid starch, and then heated to be made into a grapefruit mixture. The grapefruit mixture thus prepared can be further added to step (c) .

In the grape flesh mixture, the addition ratio of the grape flesh and the saccharide, vitamin C, and acid solution may be 2: 1 to 1: 2. The saccharide may be added in an amount of 10 to 30 parts by weight, the vitamin C may be added in an amount of 0.1 to 1.0 part by weight, and the acid agent may be added in an amount of 0.1 to 1.0 part by weight based on 100 parts by weight of the water in the grapefruit mixture. .

The saccharide may be any one or two or more selected from the group consisting of sugar, fructose, glucose, lactose, malt, sugar syrup, dextrin and oligosaccharide.

Preferably, the grapefruit mixture is added in an amount of 0.5 to 5 times the weight of the crushed grape skin added to the step (c), and the total amount of the grapefruit mixture solution and the grape skin crushed solution is 100 parts by weight In the step (c), the content of the acid agent may be 0.1 to 1.0 part by weight, and the content of the starch may be 1 to 10 parts by weight.

Also, the present invention provides grape syrup prepared according to the above method for producing grape syrup.

According to the grape syrup production method of the present invention, instead of the glaze agent such as locust bean gum or garganegan which was used in the production of conventional grape syrup, grape hulls are used so that cohesiveness and jelly strength Excellent grape syrup can be produced.

In addition, by separately adding grape pulp and grape rind, it is possible to provide grape syrup which not only has a favorable appearance but also a distinctive color of the grape.

FIG. 1 is a process diagram showing a method for producing grape syrup according to an embodiment of the present invention.
Fig. 2 shows photographs of grape syrup prepared according to Examples 1 to 3 and Comparative Example 1 in comparison. Fig.
FIG. 3 is a graph comparing the flocculation properties of grape syrup prepared according to Examples 1 to 3 and Comparative Example 1. FIG.
4 is a graph comparing the jelly strengths of grape syrup prepared according to Examples 1 to 3 and Comparative Example 1. Fig.
FIG. 5 is a graph comparing the flocculation properties of grape syrup prepared according to Example 2 and Examples 8 to 10. FIG.
FIG. 6 is a graph comparing the jelly strengths of grape syrup prepared according to Example 2 and Examples 8 to 10. FIG.
Fig. 7 is a comparison of photographs of grape syrup (left) prepared according to Comparative Example 1 and grape syrup (right) prepared according to Example 9. Fig.
8 is a photograph showing grape tarts (left) and grape cake (right) prepared using grape syrup prepared according to Example 9. Fig.

The present invention relates to a method for producing grape syrup and a grape syrup prepared by the method. The method comprises the steps of (a) separating grapes into grapefruit, grape and blood, (b) (C) adding an acidifier and starch to the crushed grape skin crumb, and heating and dissolving the crushed grape crumb.

Hereinafter, a method of manufacturing grape syrup according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1, the step of "adding grape rind to the grape juice, heating → crushing" is described in the following step (b-1) as "the step of preparing the grape rind crushed liquor" Is added to water in which saccharides, vitamin C and citric acid are dissolved is heated is described in the following step (b-2) as "a step of producing a grape and flesh mixture liquid".

(a) Separation of grapes into grape pulp, grape and blood

First, grape stems are removed, cleaned, and grapes are separated into grapefruit, grape and blood. The thus isolated grape flesh can be further washed in the flowing water after the seed is removed.

(b-1) Grape skin crumb preparation step

In this step, the grape rind separated from the grape is added to the grape juice, heated and crushed to prepare a crushed grape rind.

In the present invention, grape and poultry are used instead of gelling agents such as locust bean gum and garaginan which have been used in conventional grape syrup production to increase the viscosity of grape syrup by increasing pulp content of grape juice. Can be added to the color or flavor.

The amount of the grape rind to be added is preferably 1 to 10 parts by weight, more preferably 5 to 10 parts by weight, based on 100 parts by weight of the grape juice. If the amount of the grape rind is less than 1 part by weight, the grape syrup may have poor cohesiveness or jelly strength. On the other hand, if the amount exceeds 10 parts by weight, the texture may be somewhat lowered.

The grape and poultry may be browned when crushed or stored. To suppress such browning, vitamin C may be further added to the grape rind and heated and then crushed. At this time, the amount of vitamin C added is preferably 0.1 to 1.0 part by weight based on 100 parts by weight of the grape juice.

If the added amount of vitamin C is less than 0.1 part by weight, the effect of inhibiting the browning of grape rind may be insufficient. On the other hand, if the added amount exceeds 1.0 part by weight, the preference degree may be lowered. In this step, the heating may be performed by appropriately adjusting the heating temperature and time in consideration of the viscosity and hue of grape syrup, but it is preferably performed at a temperature range of 70 to 95 ° C for 15 minutes to 1 hour.

(b-2) Preparation of wave and pulp mixture liquid

This step is a step of preparing the grape-pulp mixture by adding the grape pulp separated from the grape to the water in which the saccharides, vitamin C and the acidic agent are dissolved and heating.

In the grape flesh mixture, the addition ratio of the grape flesh and the saccharide, vitamin C and acid solution dissolve is preferably 2: 1 to 1: 2, and when the addition ratio is within the above range, And is preferable in terms of appearance and taste.

The saccharide may be any one or two or more selected from the group consisting of sugar, fructose, glucose, lactose, lactose, sugar syrup, dextrin and oligosaccharide. The amount thereof is preferably 10 parts by weight to 30 parts by weight . If the added amount of the saccharide is less than 10 parts by weight, the viscosity and sweetness of the syrup may be too low to lower the preference degree, and the sugar solution of the grape powder may escape into the dissolving liquid. When the added amount of the saccharide exceeds 30 parts by weight The sweetness of the syrup is excessively increased and the preference degree may be lowered.

The vitamin C is added to inhibit discoloration of the grape pulp. The amount of the vitamin C added may be 0.1 to 1.0 part by weight based on 100 parts by weight of the water. If the amount of vitamin C added is less than 0.1 part by weight, the effect of discoloring of grape fruit may be insufficient. On the other hand, if the amount of vitamin C is more than 1.0 part by weight,

The acid agent is added to adjust the pH and acidity, and for example, any one or two or more selected from the group consisting of citric acid, tartaric acid and malic acid may be used. The amount of the acid agent to be added may be 0.1 to 1.0 part by weight based on 100 parts by weight of water. If the amount of the acid agent is out of the above range, the degree of preference may be lowered.

(c) Grape syrup completion stage

In this step, the acidic agent and the starch are added to the crushed grape crust prepared in the step (b-1), and the mixture is heated and dissolved.

At this time, the grapefruit mixture prepared in the step (b-2) may further be added and heated to dissolve. It is preferable that the grapefruit mixture is added in a range of 0.5 to 2 times the weight of the crushed grape crush solution. When the grapefruit mixture is added in the above range, the overall preference such as appearance, viscosity, .

The acidic agent may be any one or two or more selected from the group consisting of citric acid, tartaric acid and malic acid as described above. The addition amount of the acid agent is preferably 0.1 to 1.0 part by weight based on 100 parts by weight of the total amount of the crushed grape skin crumb and the grape clover mixture. If the grape crumb mixture is not included, Lt; / RTI >

The starch may be at least one selected from the group consisting of modified starch, rice starch, wheat starch, corn starch, potato starch, sweet potato starch, and tapioca starch. The amount of the starch to be added is preferably 0.1 to 10.0 parts by weight based on 100 parts by weight of the total amount of the crushed grape skin crumb and the grape clover mixture. If the grape crumb mixture is not included, Lt; / RTI >

(d) Packaging steps

This step is a step of wrapping the grape syrup completed in the step (c) into a product.

For example, the grape syrup is filled in a storage container such as a glass material and cap-sealed to obtain a grape syrup product. Specifically, a glass-made storage container to be filled with grape syrup is air-brushed and then subjected to ultraviolet disinfection using a conveyor system. Then, the grape syrup product is prepared by filling the prepared hot grape syrup into a sterilized storage container and sealing it with a cap.

Meanwhile, the present invention provides grape syrup prepared according to the above-described preparation method.

The grape syrup thus produced exhibits high cohesion and jelly strength in spite of not using any gelling agent, but also has excellent taste for appearance and taste and has a syrup color close to the original color of the grape.

7, a photograph of grape syrup prepared by adding grape juice and gelling agent according to the conventional method is shown on the left side, and a mixture of grape crumbs and grape powder mixture according to the present invention is shown on the right side. The grape syrup is shown. 7, the grape syrup prepared according to the present invention shows a syrup color that is closer to that of the original grape.

The grape syrup can be applied to various foods such as confectionery, baking, ice cream, fermented milk of lactic acid bacteria. For example, FIG. 8 shows photographs of grape tarts and grape cakes manufactured using the grape syrup.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these embodiments.

Example 1

Grape stems were removed and placed in a water bath and washed twice with tap water. The washed grapes were separated into grape skin and grape skin.

0.2 kg of the grape rind was added to 20 kg of grape juice and heated at 85 캜 for 30 minutes and then crushed to obtain a crushed grape rind.

Grape syrup was prepared by adding 60 g of citric acid and 480 g of starch to 12 kg of the crushed grape crust, and then heating and dissolving at 90 ° C for 5 minutes.

Examples 2 to 3

Grape syrup was prepared in the same manner as in Example 1, except that the amount of the grape rind was added in accordance with the following Table 1.

Comparative Example 1

Grape syrup was prepared in the same manner as in Example 1, except that 40 g of each of the gelling agents locust bean gum and carrageenan was added instead of 0.2 kg of the grape rind.

Amount of grape skin Example 1 0.2 kg Example 2 1 kg Example 3 2 kg Comparative Example 1 0 kg

<Evaluation method>

Appearance evaluation

Fig. 1 shows a photograph of grape syrup prepared according to Examples 1 to 3 and Comparative Example 1. Fig. Referring to FIG. 1, it can be seen that the higher the content of grape rind, the darker the color of grape syrup is.

Cohesiveness (%) · Jelly strength (g · cm)

(Rheometer, Compac-100 II, Sun Rheometer, Sun Scientific Co., Tokyo, Japan) was used for measuring the cohesiveness and jelly strength of grape syrup prepared according to Examples 1 to 3 and Comparative Example 1 . The loading depth was 10 mm, the load cell was 2 kg, and the table speed was 6 mm. The adaper used here was the viscous No. 1. 4 (diameter 10 mm) was used. Grape syrup was weighed in a 100 ml container three times per sample containing 80 g. Cohesiveness and jelly strength test results are shown in FIGS. 3 and 4, respectively.

Referring to FIG. 3, the grape syrup of Example 1 containing 1 part by weight of grape rinds based on 100 parts by weight of grape juice showed somewhat lower cohesiveness than the grape syrup of Comparative Example 1 using a gelling agent. However, Indicating the degree of cohesion required. It is also confirmed that the grape syrups of Examples 2 and 3 containing 5 parts by weight and 10 parts by weight of grape rasp respectively exhibited higher cohesiveness than the grape syrup of Comparative Example 1.

4, the grape syrup of Example 1 containing 1 part by weight of grape rinds based on 100 parts by weight of grape juice showed a somewhat lower jelly strength than the grape syrup of Comparative Example 1 using a gelling agent. However, The degree of jelly strength required for grape syrup is shown. It can also be seen that the grape syrups of Examples 2 and 3 comprising 5 parts by weight and 10 parts by weight of grape rasp respectively show a similar or higher jelly strength to the grape syrup of Comparative Example 1.

3 and 4, it can be seen that the more preferable amount of the grape rind to be added is 5 to 10 parts by weight based on 100 parts by weight of the grape rind, and that the grape rind can be used as a gelling agent substitute material Can be confirmed.

Examples 4 to 7

Grape syrup was prepared in the same manner as in Example 2, except that vitamin C was further added to the grape juice according to the following Table 2 and heated.

Amount of vitamin C added Example 2 0g Example 4 20g Example 5 60g Example 6 100g Example 7 200g

<Evaluation method>

pH and acidity measurement

10 g of grape syrup was added to 100 ml of distilled water and mixed for 20 minutes. Then, pH and acidity were measured by filtration. The pH was measured using a pH meter (D-50, HORIBA, Ltd. Japan) at 25 ° C. The pH of the filtrate was maintained at 25 ° C and 50 ml of the filtrate was dialyzed against 0.1N NaOH until the pH reached 8.2. , And the number of ml of NaOH solution consumed was converted into the citric acid coefficient (0.0064) and the malic acid coefficient (0.0067).

Brix and colorimetry

The sugar content was measured using a refractometric meter and the chromaticity was measured using a colorimeter (JS-555, Color Techno System corporation, Tokyo, Japan).

Sensory evaluation

Sensory evaluation was performed on the appearance, viscosity, taste and overall acceptability of grape syrup by a five - point scale method.

The pH, acidity and chromaticity measured according to the above evaluation method are shown in the following Table 3, and the sensory evaluation results are shown in Table 4 below.

pH Sugar content
(° Brix) Acidity (%) Chromaticity Whiteness (L) Redness (a) Yellow color (b) Example 2 3.37 ± 0.04 31 0.85 + 0.03 5.74 ± 0.05 16.63 + - 0.16 8.06 ± 0.22 Example 4 3.36 ± 0.00 31 0.86 ± 0.03 4.74 ± 0.06 17.28 ± 0.20 7.78 ± 0.17 Implementation 5 3.36 ± 0.00 31 0.88 + 0.04 4.94 ± 0.05 17.63 + - 0.18 8.64 ± 0.36 Example 6 3.32 ± 0.01 31 0.89 ± 0.01 4.55 + 0.16 18.14 ± 0.19 6.85 + - 0.63 Example 7 3.30 ± 0.02 31 0.92 + 0.02 6.44 ± 0.12 18.79 ± 0.19 7.69 0.25

Referring to Table 3, as the amount of vitamin C added increases, the pH decreases and the acidity increases. As the amount of vitamin C increased, the degree of redness was increased in the mechanical chromaticity, and vitamin C was effective in suppressing browning by grape rind crushing.

Exterior viscosity flavor Overall likelihood Example 2 3.00 ± 1.26 3.40 ± 0.80 2.80 + - 0.40 3.20 ± 0.98 Example 4 3.60 0.49 3.20 0.75 3.20 ± 0.40 3.40 0.49 Implementation 5 3.60 0.49 3.60 0.49 3.60 ± 0.80 3.60 ± 0.80 Example 6 3.60 0.49 4.20 ± 0.40 3.40 ± 1.02 3.80 0.75 Example 7 4.00 ± 1.10 4.00 0.63 3.60 + - 0.48 3.80 ± 0.98

Referring to Table 4, as the amount of vitamin C to be added increases, the appearance and general preference are increased. The degree of preference for viscosity is highest in the case of Example 6 in which 0.5 parts by weight of vitamin C is added based on 100 parts by weight of grape juice Can be seen.

Example 8

Grape stems were removed and placed in a water bath and washed twice with tap water. The washed grapes were separated into grape skin and grape skin, and the separated grape skin was washed once more with running water after removing the seeds.

1 kg of the above grape rind was added to 20 kg of grape juice, and the mixture was heated at 85 캜 for 30 minutes and crushed to obtain a crushed grape rind (hereinafter referred to as "Liquid A")

10 kg of the grape pulp was added to 10 kg of the solution, and the mixture was heated at 95 ° C for 20 minutes to obtain a grape pulp mixture (hereinafter, referred to as "solution B" )

8 kg of the mixture of grape flesh and 4 kg of the crushed grape skin were mixed and 60 g of citric acid and 480 g of starch were added thereto and then heated and dissolved at 90 ° C for 5 minutes to prepare grape syrup.

Examples 9 and 10

Grape syrup was prepared in the same manner as in Example 8, except that the amount of the grape skin crushed solution (liquid A) and the grape pulp mixed liquid (liquid B) was adjusted as shown in Table 5 below.

<Evaluation method>

Sensory evaluation

Sensory evaluation was performed on the appearance, viscosity, taste and overall acceptability of grape syrup by a five - point scale method.

The results of the sensory evaluation of the grape syrup prepared according to Examples 8 to 10 are shown in Table 5 below, and the results of measurement of cohesiveness and jelly strength are shown in FIGS. 5 and 6. FIG. At this time, the cohesiveness and the method of measuring the jelly strength are as described above.

A sum B solution Exterior viscosity flavor Overall
Likelihood Example 2 12kg 0kg 3.00 ± 0.00 3.50 ± 0.50 3.50 ± 0.50 3.17 ± 0.37 Example 8 8kg 4kg 3.17 ± 0.37 3.67 ± 0.47 3.83 ± 0.90 3.67 ± 0.47 Example 9 6kg 6kg 4.67 ± 0.47 4.17 ± 0.37 3.67 ± 0.47 4.17 ± 0.69 Example 10 4kg 8kg 4.00 0.58 4.33 + 0.47 3.00 ± 0.58 3.17 ± 0.37

As shown in Table 5, when grape syrup was prepared by adding the grape powder mixture (liquid B) together with the crushed grape rind crushed solution (liquid A), the preference for appearance, viscosity, and taste was increased. 5 and 6, the degree of coagulation and the jelly strength were further improved when the grapefruit mixture was added, and the higher the addition ratio of the grapefruit mixture was, the higher the cohesion and the jelly strength were. This demonstrates that the fiber components of the grape pulp were eluted by heating to increase the binding capacity.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the invention is not limited to the disclosed exemplary embodiments, but is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Should be construed as being included in the scope of the present invention.

Claims (10)

(a) separating grapes into grapefruit, grape and blood;
(b) adding the grape rind to the grape juice, heating and crushing the grape rind to prepare a grape rind crushed solution; And
(c) adding acidic agent and starch to the crushed grape raspberries and heating and dissolving the grape syrup. The method according to claim 1,
Wherein the grape rind is added in an amount of 1 to 10 parts by weight based on 100 parts by weight of the grape juice. The method according to claim 1,
Wherein the heating in step (b) is performed at a temperature ranging from 70 to 95 ° C for 15 minutes to 1 hour. The method according to claim 1,
Wherein the grape flesh is added to water dissolved with saccharides, vitamin C and acidic sweeteners, and heated to prepare a grape flesh mixture, and the grape flesh mixture is further added to step (c). 5. The method of claim 4,
Wherein the grapefruit, the saccharide, the vitamin C and the acidic solution dissolve in water at a ratio of 2: 1 to 1: 2. 5. The method of claim 4,
Wherein the saccharide is added in an amount of 10 to 30 parts by weight, the vitamin C is added in an amount of 0.1 to 1.0 part by weight, and the acid agent is added in an amount of 0.1 to 1.0 part by weight based on 100 parts by weight of the water. 5. The method of claim 4,
Wherein the saccharide is any one or two or more selected from the group consisting of sugar, fructose, glucose, lactose, pea, sugar syrup, dextrin and oligosaccharide. 5. The method of claim 4,
Wherein the grapefruit mixture is added in a range of 0.5 to 2 times the weight of the crushed grape skin added to the step (c). 5. The method of claim 4,
Wherein the content of the acid anhydride is 0.1 to 1.0 part by weight and the content of the starch is 1 to 10 parts by weight based on 100 parts by weight of the total amount of the grape pulp mixture and the crushed grape crust solution, Way. 10. Grape syrup prepared according to the process of any one of claims 1 to 9.

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