KR-20260063430-A - MANUFACTURING METHOD OF APPLE JUICE HAVING ENHANCED FUNCTIONALITY

Abstract

The present invention relates to a method for producing apple juice that improves sensory properties by minimizing browning through the addition of a browning-preventing component of natural origin. According to the method for producing apple juice of the present invention, the addition of jujube seed extract provides excellent browning prevention effects and superior preservation, making it a highly useful invention in the field of food manufacturing.

Inventors

• 이재준

Assignees

• 이재준

Dates

Publication Date

20260507

Application Date

20241030

Claims (1)

1. In the method of manufacturing apple juice, (1) Step of making apple juice; (2) Step of preparing pineapple juice; (3) Step of preparing jujube seed extract; (4) A step of mixing 30 to 50 parts by weight of pineapple juice and 0.5 to 1.0 parts by weight of jujube seed extract with respect to 100 parts by weight of apple juice; and (5) Includes the steps of packaging and sterilizing, A method of preparation characterized in that the above jujube seed extract is a butanol fraction of a jujube seed ethanol extract.

Description

Manufacturing Method of Apple Juice Having Enhanced Functionality The present invention relates to a method for producing apple juice that improves sensory properties by minimizing browning of the apple juice through the addition of a browning-preventing component of natural origin. Browning occurs in processed foods made from fruits during the manufacturing process, specifically during the chopping, grinding, peeling, or storage of the raw fruits. Browning is mainly caused by polyphenol oxidase (PPO) promoting the oxidation reaction of polyphenols in the presence of oxygen, whereby the quinone or its derivative produced is polymerized and converted into melanin pigment, a blackish-brown substance. This browning phenomenon is a major factor in damaging the nutritional and aesthetic quality of fruits. Accordingly, methods to inhibit browning caused by the aforementioned polyphenol oxidase include inactivating the polyphenol oxidase by heating the food at a high temperature for an appropriate amount of time (blanching), and adding sulfur dioxide gas or sulfites. However, heating food at high temperatures poses a risk of altering the taste and smell of fruits. Furthermore, the use of sulfites or sulfur dioxide on fruits has been banned by the U.S. FDA, and as the harmfulness of sulfites is controversial in Korea as well, there is a need for new methods to prevent the browning of fruits. For this reason, methods such as adding cysteine, 4-hexylresorcinol, ascorbic acid, and citric acid to inhibit enzymatic browning of fruits are known as new alternatives. However, cysteine and 4-hexylresorcinol are not only too expensive for commercial use, but cysteine is unsuitable for use in fruits because it contains sulfur and has a distinctive sulfur smell, and 4-hexylresorcinol is unsuitable for use in fruits because its safety is controversial. In addition, ascorbic acid and citric acid have the disadvantage that the browning prevention effect is not sustained. Moreover, new polyphenol oxidase activity inhibitor compositions containing natural substances such as fig tree sap, honey, pineapple juice, and papain extract have been reported, but they have not yet been commercialized due to cost issues and efficiency in preventing browning. The present invention will be described in detail below. The inventors of the present invention conducted extensive research to develop apple juice with improved sensory properties by minimizing browning through the addition of a browning-preventing ingredient of natural origin. As a result, they confirmed that adding a certain amount of jujube seed extract provides an excellent browning-preventing effect for apple juice and have completed the present invention. Accordingly, the present invention provides a method for producing apple juice comprising the following steps: (1) Step of making apple juice; (2) Step of preparing pineapple juice; (3) Step of preparing jujube seed extract; (4) A step of mixing 30 to 50 parts by weight of pineapple juice and 0.5 to 1.0 parts by weight of jujube seed extract with respect to 100 parts by weight of apple juice; and (5) Step of packaging and sterilization. The above apple juice may be manufactured by a process comprising: a washing step for washing an apple; a peel removal step for removing the peel of the stem and flower parts of the apple washed through the washing step; an apple seed removal step for removing the apple seed by penetrating from the stem part of the apple to the flower part after the peel removal step; a cutting step for cutting the apple from which the seed has been removed through the apple seed removal step into four or more pieces; an apple juice making step for crushing the apple cut through the cutting step to make apple juice; and an apple juice storage step for storing the apple juice produced in the apple juice making step in a sealed apple juice tank. The above pineapple juice can be manufactured by a process comprising: a washing step for washing a pineapple; a peel removal step for removing the peel of the pineapple washed through the washing step; a pineapple core stem removal step for removing the core stem of the pineapple after the peel removal step; a pineapple juice making step for grinding the pineapple flesh obtained through the pineapple core stem removal step to make pineapple juice; and a pineapple juice storage step for storing the pineapple juice produced in the pineapple juice making step in a sealed pineapple juice tank. The above jujube seed extract is preferably a jujube seed ethanol extract, and more preferably a butanol fraction of the jujube seed ethanol extract. As a preferred embodiment, the jujube seed extract of the present invention can be obtained by the steps of drying jujube seeds, pulverizing the dried jujube seeds, extracting the pulverized jujube seeds with ethanol, filtering the extract using a filter mesh of 0.06 mm or less, and concentrating it under reduced pressure. As another preferre