KR101128927B1 - Novel apple juice and method for production thereof by reducing oxygen and pasteurizing - Google Patents
Novel apple juice and method for production thereof by reducing oxygen and pasteurizing Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims description 5
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 탈산소공법과 저온살균기법을 이용하여 사과가 본래 가지고 있는 펄프, 비타민 C, 향미를 최대한 보존시킬 수 있는 내츄럴한 100% 사과주스를 제공하는 뛰어난 효과가 있다.The present invention has an excellent effect of providing natural 100% apple juice that can preserve the pulp, vitamin C, and flavor of apples as much as possible using deoxygenation and pasteurization.
탈산소공법, 저온살균기법, pulp, 비타민 C, 향미, 사과주스 Deoxygenation, pasteurization, pulp, vitamin C, flavor, apple juice
Description
본 발명은 사과자체가 가지는 pulp, 비타민 C 및 고유한 향미 보존을 극대화한 고품질의 신규한 사과주스에 관한 것이다.The present invention relates to a novel apple juice of high quality that maximizes the preservation of pulp, vitamin C and the inherent flavor of the apple itself.
국내 과즙 음료시장의 동향을 살펴보면 1970년대 탄산음료가 주종을 이루었으나 이후 소비자들의 다양한 기호를 충족시키기 위한 다양한 형태의 과실음료가 생산?판매되고 있다. 과실음료의 종류를 크게 나누어 보면 천연과즙음료, 과즙음료, 희석과즙음료 및 과립음료 등으로 나누어 볼 수 있다. 그 중에서도 국내산 과실을 주원료로 한 대표적인 100% 천연과즙 음료가 사과주스로 현재 대부분 혼탁주스 형태로 생산, 판매되고 있다.Looking at the trend of the domestic juice beverage market, carbonated beverages prevailed in the 1970s, but since then, various types of fruit drinks have been produced and sold to satisfy various tastes of consumers. The types of fruit drinks can be divided into natural fruit drink, fruit drink, diluted fruit drink and granulated drink. Among them, the representative 100% natural juice drink mainly made from domestic fruits is apple juice, which is mostly produced and sold in turbid juice form.
그러나 소비자들의 기호도가 단순한 영양적인 측면이나 관능적인 측면을 넘어 보다 고품질의 천연 지향적으로 바뀌어 가고 있는 실정이므로 고품질의 천연에 가까운 사과주스의 개발이 요구되고 있다. 그러나 기존사과주스의 경우에는 대부분 이 고온에서 단시간 살균하는 상업적인 살균공정을 거치게 되며 이 과정에서 색깔이나 향미와 같은 관능적인 품질과 영양소의 파괴 등과 같은 영양적인 품질이 저하된다. 따라서 이러한 가열처리에 의한 품질 저하를 최소화하기 위하여 저온에서 살균하고 냉장온도에서 유통하는 냉장 유통 형 저온살균 주스가 개발되었다. 그러나 현재 국내에서 유통되고 있는 대부분의 저온살균 신선 과실주스의 경우 오렌지주스가 주종을 이루고 포도주스도 일부 시판되고 있으나 사과주스는 매우 미미한 실정이다. However, consumer preference is changing beyond simple nutritional or sensual aspects to higher quality natural orientation, so development of high quality natural apple juice is required. However, most apple juices go through a commercial sterilization process in which they are sterilized at a high temperature for a short time. In this process, the nutritional quality such as color and flavor and the nutritional quality such as destruction of nutrients are deteriorated. Therefore, in order to minimize the deterioration of quality due to the heat treatment, a refrigerated circulation pasteurized juice was developed that is sterilized at low temperatures and distributed at refrigerated temperatures. However, most of the pasteurized fresh fruit juices currently distributed in Korea dominate orange juice and some wines on the market, but apple juice is very small.
국내산 과실로 제조되고 있는 대표적인 과실음료인 사과주스는 주스 및 농축품의 저장 중 이화학적, 관능적 및 미생물학적 변화에 관한 연구가 거의 보고되어 있지 않으며 사과주스의 무기질 함량 등 일부 성분에 관한 연구가 단편적으로 보고되어 있을 뿐이다. 다만 오렌지주스 경우에는 살균온도와 저장기간에 따른 품질변화, 캔과 병 포장 제품의 저장 중 중금속 및 비타민 C 함량 변화와 유통 시한 설정에 관한 연구 등이 일부 보고되고 있을 뿐이다. 특히 갈변에 의한 품질저하가 크게 문제시 되는 사과주스의 경우 저온살균 주스를 제조하기 위해서는 많은 연구가 있어야 하겠으나 현재 국내에서는 이에 대한 연구가 부족한 실정이다. Apple juice, a representative fruit drink made from domestic fruits, has been reported for physicochemical, organoleptic and microbiological changes during storage of juices and concentrates. It is only reported. In the case of orange juice, only a few reports have been reported regarding the quality change according to the sterilization temperature and storage period, the change of heavy metal and vitamin C content during storage of can and bottle packaging products, and the setting of shelf life. In particular, in case of apple juice, which has a major problem of quality deterioration due to browning, much research has to be done to prepare pasteurized juice, but current research is insufficient in Korea.
외국의 경우에는 시판 사과주스나 그 농축품의 특성 비교, 미생물 동정,등에 관한 연구보고 뿐만 아니라 사과주스 농축품의 품질과 관련이 큰 비효소적 갈변, 및 polyphenol oxidase에 의한 효소적 갈변에 의한 색깔변화 등에 관해 많이 보고되어 있다. 특히 사과주스와 그 농축품의 저장 중 갈변현상에는 당류와 유리아미노 산, polyphenol류 등의 함량 변화가 밀접한 관련을 가진 것으로 보고되고 있다.In foreign countries, not only research reports on the characteristics of commercial apple juice and its concentrates, microbial identification, etc., but also non-enzymatic browning, which is related to the quality of apple juice concentrates, and color change by enzymatic browning by polyphenol oxidase, etc. Much has been reported. In particular, the browning phenomenon of apple juice and its concentrates is reported to be closely related to changes in the contents of sugars, free amino acids and polyphenols.
본 발명은 상기와 같은 점들을 감안하여 안출한 것으로 natural하며 비타민 C와 향미보존을 극대화한 고품질의 100% 사과주스를 제공하는데 그 목적이 있다.The present invention has been made in view of the above-mentioned point is to provide a natural and high quality 100% apple juice maximized vitamin C and flavor preservation.
본 발명의 상기 목적은 미생물과 색깔 및 색깔변화에 영향을 미칠 수 있는 살균온도와 비타민 C 첨가량 등에 의한 이화학적 특성 변화를 조사하고, 이를 토대로 비타민 C 첨가 없이 갈변에 의한 품질저하를 방지하도록 사과착즙 직후에 탈산소처리를 하고, pulp를 적정량 함유시켜 상품적으로 natural함을 부각시키며, 우유제품에 적용되는 저온살균처리법으로 비타민 C 파괴를 최소화하므로써 사과주스 고유의 향을 최대한 보존시키므로써 달성하였다.The object of the present invention is to investigate the change in physicochemical properties due to the sterilization temperature and the amount of vitamin C addition, which may affect the microorganism and color and color change, and based on this, the apple juice to prevent quality degradation due to browning without addition of vitamin C Immediately after deoxygenation, pulp was contained in an appropriate amount to emphasize the natural product, and the pasteurization method applied to milk products minimized vitamin C destruction, thereby achieving the maximum aroma of apple juice.
본 발명의 사과주스는 상품적으로 natural함을 부각시키므로써 고품질의 100% 사과주스를 제공하는 효과가 있고, 비타민 C 함량이 높으며, 풍미가 뛰어난 효과가 있다.Apple juice of the present invention has the effect of providing a high quality 100% apple juice by emphasizing the commercially natural, high vitamin C content, has an excellent flavor.
실험재료Experimental material
신선 사과주스 착즙용 사과는 경북 의성 (주)가람솔에서 2008년 11월경에 수확하여 저온저장 중인 부사를 공급받아 갈변방지제로 식품첨가물용 비타민 C(Aldrich, L-Ascorbic acid 99%)를 사용하였으며 탈산소제로 CO2를 처리하였다.Fresh apple juice juice was harvested in Garamsol, Uiseong, Gyeongbuk in November 2008, and was supplied with adverbs in cold storage, and used vitamin C (Aldrich, L-Ascorbic acid 99%) for food additives as a browning inhibitor. CO 2 was treated with a deoxidizer.
[실험예 1] Experimental Example 1 사과 착즙액 특성Apple Juice Characteristics
저온저장 중인 사과를 분쇄기를 사용하여 분쇄,착즙 후 살균처리를 하기 전 사과 착즙액의 pH, 당도, 산도, 색도 및 알코올 가용성 색도(ASC), 비타민 함량을 측정하였다 Apples stored at low temperature were measured using a grinder to grind, juice, and sterilize the juice, and then measured the pH, sugar, acidity, color and alcohol soluble color (ASC) and vitamin content of the apple juice.
사과 착즙액의 특성을 살펴 본 결과 표 1과 같이 당도 14.2 oBX, 적정산도 0.20%, pH 4.40, 비타민 함량 5.44 mg%로 나타났으며, L, a, b 및 ASC값이 높은 것은 착즙 직후여서 펄프가 미세한 형태로 존재하여 값이 높게 나타난 것으로 생각되었다. As a result of examining the characteristics of apple juice, the sugar content was 14.2 oBX, titratable acidity 0.20%, pH 4.40, vitamin content 5.44 mg%, and the high L, a, b and ASC values were immediately after juice. Was present in a fine form and was considered to have a high value.
[실험예 2] 살균온도에 따른 영향Experimental Example 2 Effect of Sterilization Temperature
사과 착즙액을 일정량씩 병입하여 65℃, 75℃ 및 95℃에서 살균 온도 및 시간에 따른 pH, 당도, 산도, 색도 및 ASC, 미생물 검사와 저장 중 변화를 조사하고자 4℃, 37℃로 저장 온도를 달리하여 저장기간별로 품질변화를 조사하였다.Bottling apple juice at a constant amount, at 65 ℃, 75 ℃ and 95 ℃ storage temperature at 4 ℃, 37 ℃ to investigate the pH, sugar, acidity, color and ASC, microbial inspection and storage changes over time and sterilization temperature and time The changes in quality were investigated by storage periods differently.
저장 중 미생물 변화를 일반세균, 효모와 곰팡이류(진균류), 대장균군 등으로 분류하여 조사한 결과는 표 2와 같다.The microbial changes during storage were classified into general bacteria, yeasts and fungi (fungi), and coliforms.
65℃에서 10분 및 20분 처리한 구에서만 일반세균과 곰팡이, 효모가 검출되었고 그 외의 처리구에서는 미생물이 검출되지 않아 65℃에서 30분간 열처리구 이상의 모든 구간에서 제조가 가능할 것으로 생각되었다.General bacteria, mold and yeast were detected only in the 10 and 20 min treatments at 65 ℃, and microorganisms were not detected in the other treatments.
살균온도에 따른 특성을 살펴본 결과는 표 3, 4와 같으며 온도별로 이화학적 변화는 크게 없었으나 비타민 C 첨가구는 비타민 C 첨가로 인해 적정산도 및 pH의 변화가 약간 발생하였다. 색도변화는 L값은 살균온도가 75℃일 때가 가장 높았으며 비타민 C 첨가구는 95℃일 때가 가장 높게 나타났고 ASC값은 살균온도가 높아질수록 낮아졌다. 전반적으로 비타민 C를 처리하면 L, a, b값은 높아지고 ASC값은 낮아졌다. The results of examining the characteristics according to the sterilization temperature are shown in Tables 3 and 4, but there were no significant physicochemical changes by temperature. The L value was highest at the sterilization temperature of 75 ℃, and the highest value of vitamin C added at 95 ℃, and the ASC value decreased as the sterilization temperature increased. Overall, treatment with vitamin C resulted in higher L, a, and b values and lower ASC values.
비타민 C 함량 변화는 온도조건이 고온으로 될수록 감소율이 증가하여 95℃에서 5분간 처리하였을 때는 감소율이 67%로 나타났다. 이는 허 등의 보고와 유사하였으며 건조상태나 산성용액에서는 비교적 안정하다고 보고되고 있으나, 본 실험에서도 볼 수 있듯이 수용액에서는 열에 의해 쉽게 파괴되는 것을 알 수 있었다.The change rate of vitamin C content increased with increasing temperature, and the reduction rate was 67% when treated at 95 ℃ for 5 minutes. This is similar to the report of Huh et al. It is reported that it is relatively stable in dry state or acidic solution, but as can be seen in this experiment, it can be seen that it is easily destroyed by heat in aqueous solution.
4℃, 37℃에 각각 저장 중 특성의 변화를 살펴본 결과는 표 5, 5-1, 도 2a, 2b, 3과 같다. 저장중 산도, 당도, pH의 변화는 4℃, 37℃에 각각 보관하면서 측정을 하여도 거의 변화가 나타나지 않았다. 이와 같은 결과는 국내산 사과주스 농축품의 장기 저장 중 pH의 변화가 거의 없었다는 장 등의 보고와 일치하였으며 Lee 등, Nagy 등 도 과실주스의 저장 중 pH가 거의 변화되지 않음을 보고한 바 있다. The results of examining the change of the properties during storage at 4 ℃ and 37 ℃, respectively, are shown in Table 5, 5-1, Figure 2a, 2b, 3. Changes in acidity, sugar content and pH during storage showed little change even when measured at 4 ° C and 37 ° C. These results were consistent with Jang et al.'S report that there was little change in pH during long-term storage of domestic apple juice concentrates, and Lee and Nagy reported little change in the storage of fruit juice.
저장 중 색도변화를 L값(밝기), a값(적색도), b값(황색도), ASC값 등으로 분류하여 조사한 결과 시료의 초기 살균온도에 따라 차이가 나타났으며 저장기간이 길수록 L, a, b값은 감소하는 반면ASC값은 증가하였다. 시료의 살균온도에 따른 차이는 있으나 대체로 L, a, b값은 감소하고 ASC값이 증가하는 것은 저장 중 사과주스의 갈변에 의한 것으로 생각되었다. The change in chromaticity during storage was classified into L value (brightness), a value (redness), b value (yellowness), and ASC value, and the results were different depending on the initial sterilization temperature of the sample. , a and b values decreased while ASC values increased. Although there were differences according to the sterilization temperature, the decrease of L, a, b value and the increase of ASC value were thought to be caused by browning of apple juice during storage.
이와 같은 결과는 시료의 종류와 저장온도에 차이는 있으나 대체로 L, a, b값이 감소하는 것은 오렌지주스 저장 시 저장기간이 경과함에 따라, 저장온도가 높아짐에 따라 L값이 낮아진다는 Jang 등의 보고와 L값의 결과는 일치하였으나 a, b 값에서 상이한 결과가 나타나 a, b값의 변화정도 보다 ASC값이 갈변에 의한 색의 변화를 나타내는 기준으로 적합할 것으로 생각되었다. These results indicate that there are differences in sample type and storage temperature, but the decrease in L, a, and b values generally means that the L value decreases as the storage temperature increases during storage of orange juice. The results of the report and the L-values were consistent, but different results were observed in the a and b values.
또한 오렌지 주스의 저장 중 밝기를 나타내는 L값의 경우 살균온도보다 저장온도에 더 큰 영향을 받으며 저장온도가 높을수록 밝기의 감소가 더 크다는 Jang 등의 보고와 일치하였다. In addition, the L value, which represents the brightness of orange juice during storage, is more affected by the storage temperature than the sterilization temperature, and is consistent with Jang et al.'S report that the higher the storage temperature, the greater the decrease in brightness.
비타민 C의 감소율은 37℃에서 저장 3주 후 65℃ 30분, 75℃ 20분, 95℃ 5분간 살균처리한 각각의 감소율이 81.6±0.8%, 96.7±0.5%, 98.2±0.3%로 나타났으며, 4℃에서 저장한 구는 각각 29.2±2.1%, 49.6±1.2%, 75.8±0.8%로 나타나 저장온도가 높을수록 감소율이 크게 발생하는 것을 알 수 있었다.Reduction rate of vitamin C was 81.6 ± 0.8%, 96.7 ± 0.5%, 98.2 ± 0.3% after 3 weeks of storage at 37 ℃, sterilized at 65 ℃ 30 minutes, 75 ℃ 20 minutes, 95 ℃ for 5 minutes. In addition, the spheres stored at 4 ℃ were 29.2 ± 2.1%, 49.6 ± 1.2%, and 75.8 ± 0.8%, respectively.
사과주스 제조공정에서 살균과 같은 가열처리 시에는 미생물의 사멸뿐만 아니라 갈변에 관련된 효소 즉, peroxidase나 polyphenol oxidase등을 불활성화 시키는 효과도 얻을 수 있다. During the heat treatment such as sterilization in apple juice manufacturing process, not only the killing of microorganisms but also inactivation of enzymes related to browning, such as peroxidase or polyphenol oxidase, can be obtained.
Polyphenol oxidase의 경우 70℃에서 5분 가열처리로는 95% 이상의 효소활성이 잔류하는 것으로 나타났으나 75℃에서 5분 가열처리 시에는 약 70%의 효소가 불활성화 되고 특히 80℃ 이상의 경우 3분 정도 가열처리 시에 거의 100% 불활성화 됨이 보고되었고 Peroxidase의 경우 polyphenol oxidase에 비해 높은 열안정성을 나타내어 70℃ 이하에서 5분 가열처리 시에는 큰 활성의 변화를 나타내지 않았으며 75℃에서 5분 처리 시에는 약 20% 정도, 85℃에서 5분 가열처리 시에 약 50% 정도의 효소만이 불활성화 되어 75℃ 이하의 낮은 온도에서 사과주스를 저온살균 처리 시에는 갈변을 억제할 수 있는 비타민 C와 같은 갈변억제 첨가물의 이용을 검토해 보아야 할 것으로 보고되었다.In the case of polyphenol oxidase, more than 95% of enzyme activity remained after 5 minutes of heating at 70 ℃, but about 70% of enzyme was inactivated when heating at 75 ℃ for 5 minutes. It was reported to be almost 100% inactivated at the heat treatment, and peroxidase showed higher thermal stability than polyphenol oxidase, and showed no significant change in activity when heated at 70 ° C or less for 5 minutes and treated at 75 ° C for 5 minutes. Vitamin C, which can inhibit browning when apple juice is pasteurized at low temperature below 75 ℃, only about 50% of enzyme is inactivated at about 20% and 5 minutes at 85 ℃. It is reported that the use of browning inhibitor additives such as
[실험예 3] [Experimental Example 3] 비타민 C 첨가에 따른 영향Effect of Vitamin C Addition
사과 착즙액에 비타민 C 첨가량을 0, 0.01, 0.02, 0.04 및 0.06%(w/v)로 각각 달리하여 첨가한 후 75℃에서 20분간 열처리하고 4℃, 37℃로 저장 온도를 달리하여 저장기간별로 pH, 당도, 산도, 색도 및 ASC, 비타민 함량을 측정하였다.Vitamin C was added to apple juice in different amounts of 0, 0.01, 0.02, 0.04 and 0.06% (w / v), and then heat treated at 75 ° C for 20 minutes and stored at 4 ° C and 37 ° C for different storage periods. PH, sugar content, acidity, color and ASC, vitamin content was measured.
비타민 C 첨가량과 저장온도 및 저장기간에 따른 색도변화 및 비타민 C 감소율을 표 6, 6-1, 도 4a, 4b로 나타내었다. 비타민 C의 첨가량을 0.01%, 0.02%, 0.04% 및 0.06%(w/v)로 첨가하여 75℃에서 20분간 살균처리 한 다음 저장 1주 단위로 측정한 결과 저장 초기의 비타민 C 감소율은 비타민 C 첨가량이 증가할수록 낮아졌으며, 37℃ 저장구에서 저장 3주 후 비타민 C 무첨가구의 비타민 C 감소율이 93.3%인데 비해 0.06% 첨가구는 62.1%의 감소율을 보였으며, 4℃ 저장구에서 저장 3주 후 비타민 C 무첨가구의 비타민 C 감소율이 46.6%인데 비해 0.06% 첨가구는 16.1%의 감소율을 보였다. 사과주스의 저장 중 비타민 C의 감소율은 살균온도에도 영향을 받지만 살균온도보다 저장온도에 더 큰 영향을 받으며 저장온도가 높을수록 감소가 더 크다는 홍 등이 보고와 일치하였다. 저장온도에 따른 차이를 비교해 보면 다른 분석항목에서와 마찬가지로 저장온도가 높을수록 그 변화 폭이 매우 크게 나타나 저장 시 비타민 C 함량 변화 역시 저장온도와 매우 밀접한 관계가 있는 것으로 나타났다. Color change and vitamin C reduction rate according to the amount of vitamin C addition, storage temperature and storage period are shown in Table 6, 6-1, Figure 4a, 4b. After adding the amount of vitamin C to 0.01%, 0.02%, 0.04% and 0.06% (w / v) and sterilizing at 75 ° C for 20 minutes, the reduction rate of vitamin C in the initial storage period was measured by 1 week. It was lowered as the amount of addition increased. After 3 weeks of storage at 37 ℃, the vitamin C reduction rate of 93.3% of vitamin C-free group was 63.3%, and vitamin after 3 weeks of storage at 4 ℃. The C-free group showed a 46.6% reduction in vitamin C, while the 0.06% added group had a decrease of 16.1%. The reduction rate of vitamin C during the storage of apple juice was also affected by the sterilization temperature, but the reduction was higher than the sterilization temperature. Compared with the storage temperature, as in the other analysis items, the higher the storage temperature, the greater the change, and the change of vitamin C content during storage was also closely related to the storage temperature.
ASC값 변화 역시 비타민 C의 첨가량이 많을수록 낮아졌으며 저장기간이 길수록, 저장온도가 높을수록 증가하였음을 알 수 있었으며, L값은 비타민 C의 첨가량이 많을수록 높아지는 경향을, 저장온도가 높고 저장기간이 길수록 낮아지는 경향을 나타내었다. The change in ASC value also decreased as the amount of vitamin C added increased, and the longer the storage period, the higher the storage temperature. The L value tended to increase as the amount of vitamin C added increased, and the higher storage temperature and longer storage period. It tends to be lowered.
저장 중 비타민 C의 함량변화는 매우 컸으며 이러한 비타민 C의 함량변화 양상이 색깔의 변화와 거의 유사한 것으로 보아 사과주스 저장 시 색깔 변화에 비타민 C의 함량변화가 중요한 영향을 미치는 것으로 판단되었다.The change of vitamin C content during storage was very large, and the change of vitamin C content was almost similar to the change of color.
갈변의 원인으로는 당의 가열에 의해 캐러멜화와 당과 아미노산의 가열에 의해 멜라노이딘을 생성하는 아미노카르보닐반응, 공기 중의 산소로 인해 과실에 함유되어 있는 tannin 등의 polyphenol 성분이 산화효소의 작용에 의해 일어나는 산화반응 때문이므로 살균온도와 시간을 상기의 결과로 볼때 65℃에서 30분간 저온 살균처리 하는 것도 가능하나 75℃에서 20분간 저온 살균처리 하는 것이 관능 및 갈변정도와 미생물적 안전성에 바람직한 결과를 나타낼 것으로 생각되었고 비타민 C 의 처리량은 색도 및 ASC값을 고려하여 첨가량을 0.1%(w/v) 이하로 첨가하는 것이 적당할 것으로 사료되었으나 상품적으로 natural함을 부각시키고, 식품첨가물이 소비자들에게 좋지 않은 인식을 주는 점 등을 고려하여 사과주스중의 산소를 탈기 시켜 비타민 C 첨가 없이 사과주스의 갈변방지에 영향을 미치는 정도를 측정하고자 사과 착즙 후 CO2 처리를 하고 75℃에서 20분간 저온살균 처리하 여 제품의 비타민 C 함량 및 색도와 관능을 측정하였다.The cause of browning is caramelization by heating of sugar and aminocarbonyl reaction to produce melanoidine by heating of sugar and amino acid, and polyphenol components such as tannin contained in fruit due to oxygen in the air by the action of oxidase. It is possible to pasteurize for 30 minutes at 65 ° C because of the oxidation reaction that takes place, but it is possible to pasteurize at 75 ° C for 20 minutes to show the desirable results for sensory and browning and microbial safety. It is thought that it is appropriate to add the amount of vitamin C below 0.1% (w / v) considering the color and ASC value, but it is emphasized that it is natural and the food additive is good for consumers. Apple cider without adding vitamin C by degassing oxygen in apple cider After the apple juice to measure the degree of affecting the anti-browning was measured vitamin C contents and the color and functional than the products, the CO 2 treatment and pasteurisation treatment at 75 ℃ 20 minutes.
[실험예 4] [Experimental Example 4] COCO 22 치환 처리에 따른 영향 Impact of Substitution
사과 착즙액을 용기에 담고 CO2 를 치환하여 탈산소 시킨 후 포장하여 75℃에서 20분간 살균처리하고 4℃, 37℃로 저장 온도를 달리하여 저장기간별로 pH, 당도, 산도, 색도 및 ASC, 비타민 함량을 측정하여 CO2 처리 유무에 따른 영향을 조사하였다. 탈산소처리는 용기내의 공기를 vaccuum pump를 이용하여 600mmHg 내외압력에서 10초간 감압한 다음, gas regulator를 이용하여 CO2를 주입하여 치환하며 이때, CO2의 농도는 60~90%로 하였다.Place apple juice in a container, deoxygenate by substituting CO 2 , package it, sterilize at 75 ℃ for 20 minutes, and change the storage temperature to 4 ℃, 37 ℃ for different storage periods. The vitamin content was measured to investigate the effect of CO 2 treatment. Deoxidation process under reduced pressure for 10 seconds and out 600mmHg pressure using a vaccuum pump the air in the container, and then replaced by injection of CO 2 by the gas regulator, and was in this case, 60 to 90% concentration of CO 2 is.
CO2 치환과 저장온도 및 저장기간에 따른 색도 및 비타민 C 함량 변화를 표 7, 7-1, 도 5a, 5b에 나타내었다. 저장온도 37℃에서 저장 1주 후 무처리구, 비타민 C 첨가구, CO2 처리구에서 비타민 C의 감소율이 각각 67.6%, 65.3% 및 49.3%로 CO2 처리구가 무처리구 및 비타민 C 처리구에 비해 비타민 C 감소율이 낮은 것으로 나타났으며, 저장 3주 후 93.3%, 92.5% 및 82.0%로 CO2 처리구가 무처리구 및 비타민 C 처리구에 비해 비타민 C 감소율이 낮은 것으로 나타났다. 저장온도 4℃에서 저장 1주 후 무처리구, 비타민 C 첨가구, CO2 처리구에서 비타민 C의 감소율이 각각 35.0%, 33.4% 및 25.6%로 CO2 처리구가 무처리구 및 비타민 C 처리구에 비해 비타민 C 감소율이 낮은 것으로 나타났으며, 저장 3주 후 46.6%, 44.2% 및 33.3%로 CO2 처리구가 무처리구 및 비타민 C 처리구에 비해 비타민 C 감소율이 낮은 것으로 나타 났다. CO2 Changes in chromaticity and vitamin C content with substitution, storage temperature, and storage period are shown in Table 7, 7-1, and FIGS. 5A and 5B. After 1 week of storage at 37 ℃, no treatment, vitamin C addition, CO2 Reduction of vitamin C in treatments was 67.6%, 65.3% and 49.3%, respectively.2 The treatment group showed lower vitamin C reduction rate than the untreated and vitamin C treated groups.2 The treatment group showed lower vitamin C reduction rate than the untreated and vitamin C treated groups. After 1 week of storage at 4 ℃, no treatment, vitamin C addition, CO2 Reduction of vitamin C in treatments was 35.0%, 33.4% and 25.6%, respectively.2 The treatment group showed lower vitamin C reduction rate than the untreated and vitamin C treated groups.2 The treatment group showed a lower rate of vitamin C reduction than the untreated and vitamin C treatments.
저장온도별 비타민 C 감소율 정도는 4℃에 비해 37℃에서 저장 1주 후 부터 약 2배 정도의 감소율을 보여 감소 정도는 시료의 종류에 상관없이 저장온도가 높을수록 증가하는 경향이었다. 사과주스와 같은 과실음료에서 큰 품질저하 요인 중의 하나가 갈변에 의한 색의 변화인데 비타민 C의 경우 이러한 과즙음료의 갈변을 억제하는 중요한 수단으로 이용되고 있지만 또한 그 자체가 호기적 또는 혐기적으로 분해되면서 갈색 색소를 형성하여 제품의 색깔에도 큰 영향을 미치는 것으로 알려져 있으며 그 대사산물에 의한 이미, 이취의 발생으로 품질저하의 중요한 요인이 되기도 한다.The decrease rate of vitamin C by storage temperature was about doubled from 1 week after storage at 37 ℃ compared to 4 ℃, and the decrease tended to increase as storage temperature increased. One of the major deterioration factors in fruit drinks such as apple juice is the color change caused by browning. Vitamin C is used as an important means of suppressing browning of these juices, but it is also aerobic or anaerobic. It is known to have a big effect on the color of the product by forming a brown pigment, and it is also an important factor of quality degradation due to the occurrence of off-flavor by the metabolite.
저장온도 37℃ 및 4℃에서 저장한 사과주스의 색도 및 ASC값 역시 CO2 처리구가 저장 1주 후부터 우수한 것으로 나타나 비타민 C를 첨가하지 않고 CO2 처리 하여도 사과주스의 색도와 ASC값 및 비타민 C의 감소율에 미치는 영향이 큰 것으로 나타나 비타민 C 첨가 없이 탈산소처리 공법과 저온살균 처리법을 이용한 신선사과주스의 제조가 가능한 것을 알 수 있었다.Color and ASC value of the apple juice stored at storage temperatures 37 ℃ and 4 ℃ also CO 2 treatment is stored 1 weeks, excellent as shown without the addition of vitamin C CO 2 treatment and also the color and the ASC value and vitamins of apple juice C It was found that it was possible to prepare fresh apple juice using deoxygenation and pasteurization without vitamin C addition.
분석항목Analysis item
1) pH, 당도 및 적정산도 1) pH, sugar content and titratable acidity
pH는 pH meter(Metrohm 691, Swiss)를 사용하여 측정하였으며, 당도는 굴절당도계(PR-101, Atage Co. Ltd., Japan)를 사용하여 측정하였으며, 적정산도는 0.1 N NaOH 용액으로 중화적정하여 총산으로 나타내었다. The pH was measured using a pH meter (Metrohm 691, Swiss), the sugar content was measured using a refractometer (PR-101, Atage Co. Ltd., Japan), the titratable acidity was neutralized titration with 0.1 N NaOH solution Expressed in total.
2) 미생물 검사2) microbiological testing
사과주스 중의 호기성 일반세균은 PCA(Plate count agar, DIFCO) 배지법으로, 대장균군수는 Desoxycholate agar(DIFCO) 배지법으로, 진균류는 PDA(potato dextrose agar) 배지에 시료 1 mL씩 취한 후 각각 30℃, 37℃ 및 30℃에서 24시간 배양한 후 균수를 측정하였다.The aerobic general bacteria in apple juice are plate count agar (DIFCO) medium, the coliform count is Desoxycholate agar (DIFCO) medium, and the fungus is 1 mL of sample in PDA (potato dextrose agar) medium. After culturing at 37 ° C. and 30 ° C. for 24 hours, the number of bacteria was measured.
3) 색도 및 알코올 가용성 색도(alcohol soluble color, ASC)3) Color and alcohol soluble color (ASC)
사과주스의 색도측정은 저장중인 시료를 잘 섞은 후 UV-visible spectrophotometer(UV-1601, Shimadzu, Japan)를 이용하여 밝기(L), 적색도(a), 황색도(b)를 측정하였고, ASC는 Meydav4)등의 방법에 따라 다음과 같이 주스시료에 동량의 에탄올을 첨가하여 잘 섞어 준 다음 여과하고 여액의 흡광도를 420 nm에서 측정하여 ASC값으로 나타내었다. For apple juice color measurement, after mixing the stored samples well, using a UV-visible spectrophotometer (UV-1601, Shimadzu, Japan) to measure the brightness (L), redness (a), yellowness (b), ASC According to the method of Meydav4), the same amount of ethanol was added to the juice sample, mixed well, filtered, and the absorbance of the filtrate was measured at 420 nm and expressed as an ASC value.
4) 비타민 C 함량4) Vitamin C Content
Joo 등의 방법에 따라 다음과 같이 측정하였다. 사과주스 2 ml을 5% metaphosphoric acid 용액으로 25배 희석한 후 시험관에 각각 2 ml씩 취하고 0.2% 2,6-dichlorophenol indophenol 용액을 1?4방울 넣어 보라색이 되는 것을 확인한 다음 1% SnCl2.2H2O 용액과 2,4-Dinitrophenyl hydrazine 용액을 각각 2 ml와 1 ml 첨가한 후 50℃에서 1 hr 반응시켰다. 반응액을 얼음수조에서 냉각하면서 85% 황산용액 5 ml을 서서히 가하여 실온에서 약 30분간 발색시킨 다음 2,4-Dinitrophenyl hydrazine 용액을 황산첨가 이후에 첨가한 것을 공시료로 하여 540nm에서 흡광도를 측정하였다. L-ascorbic acid를 1 mg%, 2 mg%, 5 mg%, 10 mg% 되게 5% metaphosphoric acid 용액으로 희석하여 표준용액으로 만들고 표준곡선을 작성하여 시료의 비타민 C 함량을 계산하였다.According to the method of Joo et al. Was measured as follows. After diluting 2 ml of apple juice with 5% metaphosphoric acid solution 25 times, take 2 ml of each in a test tube, add 1-4 drops of 0.2% 2,6-dichlorophenol indophenol solution, and confirm that it turns purple. 1% SnCl2.2H2O solution And 2,4-Dinitrophenyl hydrazine solution and 2 ml and 1 ml, respectively, were reacted at 50 ° C. for 1 hr. After cooling the reaction solution in an ice bath, 5 ml of 85% sulfuric acid solution was slowly added and developed at room temperature for about 30 minutes. Then, the absorbance was measured at 540 nm using a 2,4-Dinitrophenyl hydrazine solution added after sulfuric acid as a blank sample. . L-ascorbic acid was diluted with 5% metaphosphoric acid solution to 1 mg%, 2 mg%, 5 mg%, and 10 mg% to make a standard solution, and a standard curve was prepared to calculate the vitamin C content of the sample.
5) 관능 평가5) sensory evaluation
9점 항목에 따라 맛, 향기, 색상, 전반적 기호도에 대하여 살균온도, 비타민 C 및 CO2 첨가에 따른 관능적 기호도 변화를 9점 평점으로 평가하게 하였으며 매우 좋으면 9점, 매우 나쁘면 1점, 좋지도 나쁘지도 않으면 5점으로 나타내었다.According to the 9 point items, the taste, fragrance, color, and overall preference degree were evaluated by the 9-point rating for changes in the sterilization temperature, vitamin C and CO 2 addition. If not shown by 5 points.
살균온도와 비타민 C 및 CO2 첨가에 따른 관능적 기호도를 조사한 결과 표 8, 9, 10과 같이 맛과 향은 살균온도가 낮을수록 색상은 살균온도 75℃ 처리구가 좋은 기호특성을 보였으며. 전반적으로 모든 항목에서 살균온도 65℃와 75℃ 처리구간의 유의적인 차이는 보이지 않았다. 비타민 C 첨가량에 따른 결과를 살펴보면 맛은 0.01%, 0.02%(w/v) 처리구가 높은 점수를 보였으며 향은 0%, 0.01%(w/v) 첨가구가 좋은 것으로 나타났고 두 시료 간 유의적인 차이는 보이지 않았으며 색상은 0.02%(w/v) 첨가구가 좋은 것으로 나타났다. 전반적인 기호도는 0%, 0.01%, 0.02%(w/v) 첨가구에서 높은 기호특성을 보였으나 시료간의 유의적인 차이는 보이지 않았다. Sterilization Temperature and Vitamin C and CO2 As a result of examining the sensory preference according to the addition, as the taste and aroma were lower in sterilization temperature as shown in Tables 8, 9 and 10, the sterilization temperature of 75 ℃ showed good taste characteristics. Overall, no significant difference was found between treatments at 65 ℃ and 75 ℃ treatment temperature. According to the results of vitamin C addition, the taste of 0.01% and 0.02% (w / v) treatments showed high scores, and the flavor of 0% and 0.01% (w / v) treatments showed good results. No difference was found and the color added 0.02% (w / v) was good. The overall acceptability was high in the 0%, 0.01%, and 0.02% (w / v) addition groups, but there was no significant difference between the samples.
CO2 처리에 따른 관능 결과는 무처리구, 비타민 첨가구, CO2 처리구 모두 유 의적인 차이를 보이지 않아 CO2 첨가로 인한 관능상에 나쁜 영향을 주지 않는 것으로 생각되었다. Sensory consequences of CO 2 treatment was considered that do not adversely affect the organoleptic due to untreated, vitamin pointed Furniture, CO 2 both CO 2 treatments do not see the added oil malicious difference.
본 발명의 탈산소공법과 저온살균법을 이용한 신선한 사과주스 제조방법은 100% 사과만을 이용하여 사과가 본래 가지고 있는 pulp, 비타민 C, 향미를 최대한 보존시킬 수 있는 뛰어난 효과가 있으므로 원예가공식품 산업상 매우 유용한 발명인 것이다.Fresh apple juice manufacturing method using the deoxygenation method and pasteurization method of the present invention has a superior effect of preserving the apple's original pulp, vitamin C, flavor by using only 100% apple gardening food industry It is a very useful invention.
도 1은 본 발명은 신규한 사과주스의 제조방법의 공정을 보인 다이어그램이다.1 is a diagram showing a process of a novel apple juice manufacturing method of the present invention.
도 2a는 본 발명에 따른 살균온도별 저장기간(37℃)중 비타민 C값의 변화특성을 보인 그래프이다.Figure 2a is a graph showing the change characteristics of vitamin C value during storage period (37 ℃) according to the sterilization temperature according to the present invention.
도 2b는 본 발명에 따른 살균온도별 저장기간(4℃)중 비타민 C값의 변화특성을 보인 그래프이다.Figure 2b is a graph showing the change characteristics of vitamin C value during storage period (4 ℃) according to the sterilization temperature according to the present invention.
도 3은 본 발명에 따른 살균온도별 저장기간 중 ASC값의 변화특성을 보인 그래프이다.3 is a graph showing the change characteristics of the ASC value during the storage period for each sterilization temperature according to the present invention.
도 4a는 본 발명의 비타민 C 첨가량과 저장온도 및 저장기간에 따른 비타민 C 함량변화특성을 보인 그래프이다.Figure 4a is a graph showing the vitamin C content change characteristics according to the vitamin C addition amount and storage temperature and storage period of the present invention.
도 4b는 본 발명의 비타민 C 첨가량과 저장기간(4℃)에 따른 비타민 C 함량변화특성을 보인 그래프이다.Figure 4b is a graph showing the vitamin C content change characteristics according to the vitamin C addition amount and storage period (4 ℃) of the present invention.
도 5a는 본 발명의 CO2 첨가와 저장기간(37℃)에 따른 비타민 변화특성을 보인 그래프이다.Figure 5a is a graph showing the vitamin change characteristics according to the CO 2 addition and storage period (37 ℃) of the present invention.
도 5b는 본 발명의 CO2 첨가와 저장기간(4℃)에 따른 비타민의 변화특성을 보인 그래프이다.Figure 5b is a graph showing the change characteristics of the vitamin according to the CO 2 addition and storage period (4 ℃) of the present invention.
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| KR19980016075A (en) * | 1996-08-22 | 1998-05-25 | 김영관 | How to make juice |
| JP2001231522A (en) | 2000-02-25 | 2001-08-28 | Tsutomu Kagitani | Method for sterilely preserving food |
| JP2002238521A (en) | 2001-02-15 | 2002-08-27 | Mitsubishi Gas Chem Co Inc | Method for preserving food |
| KR20080055227A (en) * | 2006-12-14 | 2008-06-19 | 고려대학교 산학협력단 | Method for sterilizing fruit beverage and system thereof |
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| KR20110007881A (en) | 2011-01-25 |
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