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Fruit and vegetable beverage composition containing fig and preparation method thereof

A technology for fruit and vegetable beverages and figs, applied in food preparation, food science, application and other directions, can solve the problems of reducing the characteristic smell of figs, reducing the smell of fresh young green plants of figs, etc., and achieves excellent marketability and market feasibility, good sensory characteristics , the effect of high income

Inactive Publication Date: 2013-01-09
AGRI CORP YEONGAM GREEN FIGS
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0009] Currently, commercially available fig products are good in functionality, but unfavorable in sensory aspects such as smell and taste, for example, Korean Patent Publication 10-2006-0072852 discloses a method of adding another fruit concentrate to A method for removing the fresh young green plant odor of figs, but the method reduces not only the fresh young green plant odor of figs, but also reduces the characteristic odor of figs

Method used

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  • Fruit and vegetable beverage composition containing fig and preparation method thereof

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preparation example Construction

[0022] In the preparation of the fig concentrate, the pressing of the figs in step a) can be carried out using methods known in the art, such as crushers, blenders, juice machines and the like. Since figs may turn brown during pressing, any method of preventing this browning may be used, but the invention is not limited thereto.

[0023] In the preparation of the fig concentrate, the figs pressed in step a) are extracted by steps b) and c). In step b), the pressed figs are heated, after which pectinase and polysaccharase (beta-amylase) are added thereto to completely decompose the figs.

[0024] Specifically, step b) is performed by adding purified water to the pressed figs, and then heating it at 80-90° C. to obtain a fig solution. Based on 100 parts by weight of figs, add 20-40 parts by weight, preferably 30 parts by weight of purified water, and then heat for 8-12 minutes, preferably 10 minutes. If the amount of purified water exceeds 40 parts by weight, a long time is re...

Embodiment 1

[0050] Example 1: Preparation of Fruit and Vegetable Beverage Containing Figs and Its Evaporation

[0051] 1.7 wt% of fig concentrate with 50 Brix (juice content 8.5%), 14.5 wt% of liquid fructose, 1.0 wt% of fructooligosaccharides, 0.15 wt% of citric acid, 0.075 wt% were mixed as above Vitamin C, 0.03wt% SY-RED pigment, 0.03wt% chromaticity mixed RS-L pigment, 0.11wt% fig spice and 82.405wt% purified water, thereby preparing the fruit and vegetable beverage composition of embodiment 1 .

[0052] Evaporation of sugar content and acidity

[0053] Using a Brix refractometer (RX-5000α, ATAGO), the sugar content of the product obtained above was measured to be about 12.4-12.8 Brix, which was considered appropriate. The pH and acidity of the product measured using a pH meter (Thermo Orion model 550A) were pH 3.05-3.25 and 0.25-0.27%, respectively, thus exhibiting a suitable sour taste.

[0054] storage evaluation

[0055] The mixture of Example 1 having a suitable sugar content...

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Abstract

The invention relates to a fruit and vegetable beverage composition, and a method for preparing the fruit and vegetable beverage composition. The fruit and vegetable beverage composition comprises, based on the total weight of the mixture: 1-5 wt% of fig concentrate, 5-15 wt% of fructose, 0.5-5 wt% of oligosaccharide, 0.01-0.2 wt% of citric acid, 0.01-0.1 wt% of vitamin C, 0.005-0.05 wt% of SY-RED pigment, 0.005-0.05 wt% of chroma-mixed RS-L pigment, 0.005-0.15 wt% of fig spice, and 74.45-93.465 wt% of purified water.

Description

[0001] Cross References to Related Applications [0002] This application claims the benefit of Korean Patent Application KR10-2011-0067729 filed Jul. 8, 2011, which is hereby incorporated by reference in its entirety. technical field [0003] The present invention relates to a fruit and vegetable beverage composition comprising figs and a method for preparing the fruit and vegetable beverage composition. Background technique [0004] The fig tree is a subtropical deciduous broad-leaved tree native to western Asia and the Mediterranean, belonging to the Moraceae family. At least 600 species of fig trees are distributed throughout the world. Currently, the main production centers of the fig tree are the regions adjacent to the United States and the Mediterranean, corresponding to areas with a lot of rain and good drainage. [0005] There are four kinds of fig trees, such as Carpri, Smyruna, Sanpedro and Common, which are abundant in Europe and parts of the United States. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/60A23L2/52A23L2/58A23L2/56A23L1/09
CPCA23L2/04A23L2/38A23L2/46A23L2/72A23L19/09A23L5/51A23L27/10A23V2002/00A23V2250/606A23V2250/28A23V2250/032A23V2250/708A23V2250/154A23V2300/24A23V2300/50
Inventor 金正勋金美廷金洞熙
Owner AGRI CORP YEONGAM GREEN FIGS
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