KR100533196B1 - Method for preparing a beverage containing extracts of rubus coreanus miquel - Google Patents

Abstract

The present invention relates to a method for producing a beverage containing bokbunja juice, more specifically, bokbunja fruit is aged by pulverization, and then added with acidulants, antioxidants, sweeteners and other additives containing bokbunja juice prepared by packaging It relates to a method for preparing a beverage. According to the present invention, the sour taste inherent in Bokbunja fruit decreases and enhances the sweet taste, thereby making it possible to manufacture a health drink containing the juice of Bokbunja fruit having the inherent functionality of Bokbunja fruit.

Description

Method for preparing beverage containing bokbunja juice {Method for Preparing a Beverage Containing Extracts of Rubus coreanus Miquel}

The present invention relates to a method for producing a beverage containing bokbunja juice, more specifically, bokbunja fruit is aged by pulverization, and then added with acidulants, antioxidants, sweeteners and other additives containing bokbunja juice prepared by packaging It relates to a method for preparing a beverage.

Bokbunja, commonly used in the name of raspberries, is a fruit that contains sugar and acid, and is a fruit of the rose family Bokbunja berries, vines, islands, raspberries, red thorns, begberries, thorns, raspberries, raspberries, and raspberries. It refers to all ripe fruits. Bokbunja is white and blooms in May and ripens to a dark red color in July-August. Ripe is sweet and sour, and has a flat or slightly warm nature and is not poisonous.

Bokbunja is known for its effects on the functioning of liver and kidney to make the tablets dense, and it is effective in adult diseases such as infertility due to overuse or weakness of the body, enuresis, nocturnal enuresis, diarrhea, urinary emptying and gonadotropin. In addition, the sense of consent includes men's weariness and depletion of jeong, and the infertility of women, the treatment of women's infertility, the liver, brightening the eyes, clearing the blood, helping the body to relax, and the hair It is written to prevent whitening.

Therefore, in Chinese medicine, Bokbunja has a weak vision such as flowers or stars in front of eyes, weak vision due to weakness of wells, dreams, urination, frequent urination, erectile dysfunction, severe fatigue and weakness of renal function due to renal weakness. It was used to treat symptoms, tinnitus, dizziness, whitening of the head, and children's developmental deficiency. In addition, recently known anti-cancer effect, anti-aging effect, arteriosclerosis prevention effect, cholesterol decomposition promoting effect, eyesight strengthening effect, gout treatment effect of bokbunja introduced health foods such as alcohol, jam, tea and beverage using bokbunja It is becoming.

In particular, Bokbunjaju and Bokbunja tea are currently available on the market easily, and the excellent therapeutic effect of Bokbunja has been demonstrated among those who consume it. Therefore, more and more people are searching for drinks using undiluted bokbunja. However, commercially available beverages using the bokbunja juice commercially do not fit the taste of domestic consumers because of the unique sour taste of Bokbunja, there is a limit to popularize.

Therefore, in the art, in line with the recent well-being era, the development of bokbunja beverages that are excellent in functionality and promote the palatability to the popularization is urgently required.

Accordingly, the present inventors have made a thorough effort to develop a health drink that improved functionality and palatability by using bokbunja fruit, and thus the present invention has been completed.

After all, the main object of the present invention is to provide a method for producing a beverage containing bokbunja juice prepared by aging and pulverizing the bokbunja fruit, and then packaged after the addition of sweeteners, acidulants, antioxidants and other additives.

Another object of the present invention to provide a beverage and food containing bokbunja fruit juice prepared by the above method.

In order to achieve the above object, the present invention comprises the steps of (a) selecting and washing and ripening bokbunja fruit; (b) pulverizing the aged bokbunja, and adding a acidulant to adjust the pH to 3.0 ~ 3.5 and then left to stand; (c) one or more subsidiary materials selected from the group consisting of 0.1 to 1 parts by weight of antioxidants, fruit extracts, plant extracts, herbal extracts, mushroom extracts and flavorings with respect to 100 parts by weight of the crushed bokbunja crushed liquid of step (b) Adding 500 parts by weight and 10 to 50 parts by weight of sweetener, followed by seasoning and blending; (d) packaging the bokbunja beverages seasoned and blended with the subsidiary materials, filling with nitrogen, and then sterilizing them for 15 to 30 minutes at 80 to 100 ° C; And (e) provides a method for producing a beverage containing bokbunja juice comprising the step of cooling the bokbunja drink.

In the present invention, the acidulant of the step (b), citric acid (citric acid), malic acid (malic acid), gluconic acid (gluconic acid), glacial acetic acid (acetic acid), tartaric acid, carbon dioxide (CO ₂ ) At least one selected from the group consisting of lactic acid, phosphoric acid, fumaric acid, fumaric acid, d-malic acid, glucono deltalactone (GDL), and phytic acid. It may be, but is not limited to.

In the present invention, the antioxidant of step (c) is at least one selected from the group consisting of butyl hydroxyanisole (BHT), butyl hydroxy toluene (BHA), ascorbic acid, citric acid and vitamin C The fruit extract of step (c) may be lemon, pomegranate, orange, apple, melon, plum, palm, pineapple, pear, mango, persimmon, citrus, watermelon, blueberry, grape, peach, cherry, lime and It may be characterized in that one or more extracts selected from the group consisting of jujube, the plant extract of step (c) is herbs, green tea, roundle, wolfberry, persimmon leaves, aloe, mulberry leaves, grain, brown rice, barley, rooibos, vowel, It is one or more extracts selected from the group consisting of Clarifier, Lavender, Rosemary, Rose, Chamomile, Mint, Peppermint, Thyme, Lemon Balm, Dandelion, Soybean, Chlorella, Spirulina and Corn It may be, but is not limited to.

In the present invention, the herbal medicine extract of step (c) is Ogapi, Schisandra chinensis, Cornus, Red ginseng, Paired ginseng, Ginseng, 계, Cinnamon, Angelica, Yulmu, Sessop, Raven, Arsenal, Brown root, Cheongung, Triticales, Brown root and It may be characterized in that the at least one extract selected from the group consisting of ginger, wherein the mushroom extract of step (c) is selected from the group consisting of ganoderma lucidum, cloud finger mushroom, situation mushroom, oyster mushroom, enoki mushroom, pine mushroom and cordyceps It may be characterized by one or more extracts, but is not limited thereto.

In the present invention, the sweetener of the step (c) is honey, sugar, glucose, syrup, fructose, maltose, fructo oligosaccharide, iso oligosaccharide, malto oligosaccharide, xylose (D-xylose), sorbitol (malitol), maltitol (maltitol), mannitol (mannitol), erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomatine, acesulfame potassium, saccharin, aspartame, cycla It may be characterized in that at least one selected from the group consisting of mate and sucralose, the fragrance of step (c) is lemon flavor, pomegranate flavor, orange flavor, apple flavor, melon flavor, plum flavor, palm flavor, pineapple flavor, orientation, net It may be characterized by one or more extracts selected from the group consisting of hometown, flavor, citrus flavor, watermelon flavor, blueberry flavor, grape flavor, peach flavor, cherry flavor, lime flavor and jujube flavor, but are not limited thereto.

The present invention also provides a beverage containing bokbunja juice prepared by the above method.

The present invention also comprises the steps of (a) selecting and washing and ripening bokbunja fruit; (b) milling the aged bokbunja, and adding a acidulant to adjust the pH to 3.0 ~ 3.5 and then left to stand; And (c) filtering the pulverized bokbunja to provide a food containing bokbunja juice prepared.

Hereinafter, the present invention will be described in detail.

The step-by-step description of the method for producing a beverage containing bokbunja juice according to the present invention.

Step 1: Selecting, Washing, and Ripening Bokbunja Fruits

The present inventors select the ripe bokbunja fruit, cleansed according to the conventional manufacturing method, and then put in a container according to the natural ripening method and stored at room temperature for 5 to 10 days to ripen.

The natural aging method is the most traditional method in the production of bokbunja juice, a method of increasing the number and quality of enzymes, yeast, bacteria, which are beneficial to the human body naturally, and a beneficial method to prevent the destruction of organic acids, vitamins, peptides, etc. Say. Bokbunja fruit naturally aged by the above method becomes muggy with the extraction of juice.

Second step: grinding of Bokbunja and standing after addition of acidulant

The naturally aged bokbunja fruit is pulverized, and after adding citric acid (citric acid) as an acidulant to adjust the pH to 3.0 ~ 3.5 and stored in refrigeration (4 ~ 10 ℃) for 8 to 10 hours. By adding acidulant to the bokbunja fruit juice, the sour and sweet taste of the bokbunja itself is diluted in harmony with the refreshing and sour taste, and it is effective to remove foreign substances present in the bokbunja juice.

Step 3: seasoning and blending of antioxidants and subsidiary materials

The crushed bokbunja juice may have a sour taste inherent in the bokbunja fruit. To produce more popular beverages, subsidiary materials such as fruit extracts, plant extracts, herbal extracts, and mushroom extracts are added. These subsidiary materials are preferably added at a concentration of 10 to 500 parts by weight based on 100 parts by weight of bokbunja crushed liquid.

In addition, to maintain the shelf life of the bokbunja beverage, an antioxidant is added to the bokbunja filtrate. The antioxidant is not particularly limited and may be one commonly used in the art as a food additive. In addition, in order to enhance the sweet taste of the bokbunja beverage, sweetener is added at a concentration of 10 to 50 parts by weight based on 100 parts by weight of the bokbunja crushed liquid.

Step 4: Packaging and Sterilizing Bokbunja Beverage

The prepared bokbunja beverages were poured with nitrogen and then sealed in cans or bottles to exclude air contact and pasteurized at 60 ° C. for at least 30 minutes or at 80 ° C. for 15 to 30 minutes.

Step 5: Cool

Bokbunja beverage heated and sterilized in the above step is cooled and dried using cooling water to complete the product.

Acidulants, fruit extracts, plant extracts, herbal extracts, mushroom extracts, sweeteners that can be used in the present invention is not particularly limited, it can be used in the art as a food additive.

The present invention also provides a food comprising bokbunja juice prepared according to the method of the present invention.

Bokbunja juice of the present invention may be included in any one selected from candy, jang, dried fruit, bread, confectionery, kimchi, alcoholic beverages and processed meat in an amount of 0.1 to 30% (w / v), the production method thereof It can be prepared by a method well known in the art.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example  1: Preparation of Drink Containing Bokbunja Juice

The present inventors screened ripe bokbunja fruit, washed cleanly according to the conventional manufacturing method, put in a container according to the natural ripening method and stored at room temperature (18 ~ 23 ℃) for 5 days to mature. The aged bokbunja fruit is pulverized, and 2 parts by weight of citric acid (citric acid), which is a type of acidulant, is added to 100 parts by weight of bokbunja fruit juice, and the pH is adjusted to 3.0, which is 8 to 10 at 4 to 10 ° C. After standing for an overnight, 30 parts by weight of the strawberry concentrate was added to 100 parts by weight of the bokbunja juice, and 3 parts by weight of the strawberry flavoring was added to the pulverized liquid. In addition, 100 parts by weight of honey was added, and they were diluted 30 times to prepare a beverage containing bokbunja juice.

Experimental Example  1: Bokbunja Fruit Sensory Test

The inventors of the present invention have established a condition for reducing the sour taste peculiar to the bokbunja and increasing the sweet taste when preparing a drink using bokbunja fruit so that the bokbunja juice is in a form suitable for processing into a beverage. The sensory test was conducted by selecting 25 trained evaluators, and the color, aroma, sweet taste, degree of decrease in sourness, and overall preference of 100 g of each bokbunja juice were prepared by varying the amount of honey, one kind of sweetener. The evaluation items, such as 10 points (1 = very bad, 10 = very good) were made to evaluate, and were averaged. All sensory test results were statistically analyzed with a 95% confidence level. For the sensory test according to the sweetener content of pure bokbunja juice, no other additives were added, and diluted 10-fold with purified water to be consumed by the evaluator.

As a result of the experiment, when the content of honey was added 10 to 50 parts by weight based on 100 parts by weight of bokbunja juice, sensory properties were significantly higher (Table 1). Table 1 shows the results of sensory evaluation according to the change in the content of honey for 100g of bokbunja juice.

Test Item Content of Honey 5 g 10 g 30 g 50 g 60 g 70 g color 7.5 8.0 7.5 7.5 6.5 6.5 incense 7.3 8.0 8.3 8.5 6.5 6.0 sweet taste 6.0 7.5 8.0 8.5 8.5 8.5 Decrease in sour taste 6.3 8.0 8.0 8.5 8.5 8.5 Overall preference 6.78 7.9 7.95 8.25 7.5 7.34

The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described above, the present invention has the effect of providing a bokbunja beverage and a method of manufacturing the same that significantly improved functionality and palatability.

Drinks containing the juice of the bokbunja fruit according to the present invention is reduced to the sour taste inherent in the bokbunja fruit is not unreasonable to popularization, and maintains the functionality of the bokbunja fruit inherent, to modern people tired by stress, such as emotional and physical activities It can give an excellent effect on physical strength.

1 is a process chart showing a manufacturing method of a beverage containing bokbunja juice.

Claims (5)

A process for preparing a beverage containing bokbunja juice comprising the following steps: (a) selecting and washing and ripening bokbunja fruit; (b) pulverizing the aged bokbunja, and adding a acidulant to adjust the pH to 3.0 ~ 3.5 and then left to stand; (c) one or more subsidiary materials selected from the group consisting of 0.1 to 1 parts by weight of antioxidants, fruit extracts, plant extracts, herbal extracts, mushroom extracts and flavorings with respect to 100 parts by weight of the crushed bokbunja crushed liquid of step (b) Adding 500 parts by weight and 10 to 50 parts by weight of sweetener, followed by seasoning and blending; (d) packaging the bokbunja beverages seasoned and blended with the subsidiary materials, filling with nitrogen, and then sterilizing them for 15 to 30 minutes at 80 to 100 ° C; And (e) cooling said bokbunja beverage. According to claim 1, wherein the acidulant of step (b) is citric acid (citric acid), malic acid (malic acid), gluconic acid (gluconic acid), glacial acetic acid (acetic acid), tartaric acid, carbon dioxide (CO ₂ ), Lactic acid, phosphoric acid, phosphoric acid, fumaric acid, d-malic acid, glucono deltalactone (GDL) and phytic acid. How to feature. The method of claim 1, wherein the antioxidant of step (c) is at least one selected from the group consisting of butylhydroxyanisole (BHT), butylhydroxytoluene (BHA), ascorbic acid, citric acid and vitamin C. How to. According to claim 1, wherein the sweetener of step (c) is honey, sugar, glucose, syrup, fructose, maltose, fructo oligosaccharide, iso oligosaccharide, malto oligosaccharide, xylose (D-xylose), sorbitol (sorbitol), Maltitol, mannitol, erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomate, acesulpam potassium, saccharin, aspartame, cysar At least one selected from the group consisting of clamate and sucralose. A beverage containing bokbunja juice prepared by the method of any one of claims 1 to 4.