KR100575190B1 - concentrated solution of wild berries and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a bergamot concentrate and a method for producing the bergamot concentrate. The bergamot concentrate comprises a strawberry blue manufacturing step of crushing bokbunja and strawberry and adding strawberry to produce strawberry blue; A raw material mixing step of mixing 37 to 42 wt% of strawberry blue, 56.1 to 61.1 wt% of water, 0.8 to 1.2 wt% of persimmon syrup, 0.8 to 1.2 wt% of coloring matter, and 0.3 to 0.5 wt% of strawberry flavor; Mixing the mixture in the raw material mixing step at a temperature of 85 to 95 DEG C for 30 minutes to 2 hours to prepare a brambled concentrate; The bacterium concentrate is packaged and sterilized at a temperature of 115 to 125 ° C for 8 to 12 minutes, and then subjected to a sterilization treatment step to produce a 5-fold concentrated bacterium concentrate. According to the present invention, it is possible for a consumer to dilute a bokbunja concentrate in water to be able to drink the beverage, thereby enabling a consumer to inexpensively and conveniently ingest a bokbunja beverage. By adding persimmon vinegar and disinfecting the bokbunja concentrate Can be stored for a long period of time.

Description

A concentrated solution of wild berries and a manufacturing method thereof,

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a process for producing a granular concentrate according to the present invention; FIG.

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a concentrated liquid of a bokbule concentrate and a method for producing the same, and more particularly, to a concentrated liquid of bokbule concentrate as a conventional beverage which can be stored for a long period of time and mixed with water.

Generally, bokbunja has effects such as anticancer effect, aging inhibition, prevention of arteriosclerosis, promotion of decomposition of cholesterol, enhancement of vision, enhancement of memory, alleviation of arthritis and the like. It is said that it is beneficial to urinate, and when urine is seen, the urine bowl is overturned, so it is called bokbunja. "

In addition, the efficacy of the bokbunja is described in the 藥 합 합 합 방 방 방 方 方 方 방 방 방 '이 이 이 이 이 이 이 이 이 이 이, It is said to have no taste, no taste, no poison, no kidneys and no liver, clear eyes, clear hair, and no white hair. It is known to be effective in preventing hardening, promoting cholesterol decomposition, enhancing vision, improving memory, and alleviating arthritis.

The way to take such a bokbun is to drink with drinking or to drink water with bokbunja.

The bokbunja tea is prepared by adding sweeteners such as sugar to the boiled water of the bokbunja, and cooling it down or drinking it in a hot state.

However, such a bokbunja tea is not easy for busy modern people to buy bokbunja, boil it and drink it with tea, and the price is also expensive.

SUMMARY OF THE INVENTION It is an object of the present invention to solve the above problems and to provide a bokbule concentrate suitable for mass production and a method for producing the bokbule concentrate.

Another object of the present invention is to provide a bokbule concentrate capable of providing a bokbunja beverage at a lower cost and extending the preservation period, and a method for producing the same.

To achieve the above object, according to the present invention, there is provided a process for producing strawberry blue, comprising the steps of: crushing bokbunja and strawberry, and adding strawberry to produce strawberry blue; A raw material mixing step of mixing 37 to 42 wt% of strawberry blue, 56.1 to 61.1 wt% of water, 0.8 to 1.2 wt% of persimmon syrup, 0.8 to 1.2 wt% of coloring matter, and 0.3 to 0.5 wt% of strawberry flavor; Mixing the mixture in the raw material mixing step at a temperature of 85 to 95 ° C. for 30 minutes to 2 hours to concentrate the mixture 5 times to prepare a brambled concentrate; The bacterium concentrate is packaged and sterilized by heating at a temperature of 115 to 125 ° C. for 8 to 12 minutes, and then sterilized to refrigerate.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a manufacturing process of a brittle material concentrate according to the present invention. As shown in FIG. 1, the brittle material and strawberry are crushed (S11); (S12) mixing the crushed mixture of brambles and strawberry with sugar to produce strawberry blue; A step (S13) of refrigerating and storing the strawberry blue; (S14) adding and mixing a persimmon vinegar, a coloring matter, a strawberry flavor and water to the refrigerated strawberry blue; (S15) heating and concentrating the mixture to prepare a macromolecular concentrate; (S16) heating and sterilizing the bacterium concentrate after packaging; And cooling the sterilized packed bacterium concentrate (S17).

Hereinafter, a method for producing the above-mentioned macromolecular concentrate will be described in more detail.

First, the brambles and strawberries are crushed as in step S11.

At this time, the degree of pulverization is such that the particle size of the bokbunja and the strawberry is about 1.4 to 1.6 mm.

The reason for crushing the bokbunja and the strawberry is that the components of the bokbunja and the strawberry are more likely to come out. In addition, the crushed bokbunja and the strawberry within the limited range are crushed so that the bokbunja and the strawberry can be chewed Thereby improving the reliability and flavor of the ingredients.

The mixture ratio of the brambles and the crushed strawberry is about 1: 9 to 2: 8 by weight.

Next, in step S12, berries are prepared by mixing the brambles with the sugar in the strawberry crushed product.

The mixing ratio of the ground powder of the brambles and the strawberry to the sugar is set to a weight ratio of 75:25 to 85:15.

Next, in step S13, the strawberry blue is refrigerated.

The refrigerator prevents the berries from fermenting and allows the berries to be preserved for a long time without deterioration through refrigeration.

Then, in step S14, persimmon vinegar, water, pigment and strawberry flavor are added to the strawberry cake.

37 to 42 wt% of strawberry blue, 0.8 to 1.2 wt% of persimmon vinegar and pigment, 0.3 to 0.5 wt% of strawberry flavor, and 56.1 to 61.1 wt% of water are added.

Among the additives, persimmon vinegar lowers the pH of the food to raise its preservative function, stimulates the secretion of digestive juices by sour taste, thereby enhancing the taste of the digestive juice and contributing to the energy metabolism of the human body, thereby quickly restoring fatigue.

In addition, persimmon vinegar has a strong sterilizing action and a strong action of promoting digestive juices and improving the constitution, because it contains a large amount of natural citric acid. It increases the shelf life of the macromolecule concentrate prepared by adding the persimmon vinegar to the body, do.

The pigment and strawberry flavor should be approved as an additive of the food, and improve the color and aroma of the bokbunja beverage.

Next, in step S15, the mixture of strawberry blue, water, persimmon, dye and strawberry containing brambles is heated at 85 to 95 ° C. for 30 minutes to 2 hours to be concentrated to 5 times.

This concentration leads to the production of a bokbunja concentrate. At this time, the sugar content of the bokbunja concentrate is about five times higher than the sugar content before the concentration.

Then, in step S16, the bacterium concentrate is packaged and sterilized by heating at a temperature of 115 to 125 DEG C for 8 to 12 minutes.

Then, in step S17, the packed brambone concentrate is cooled.

Since the thus produced bacterium concentrate according to the present invention does not use a chemical preservative and uses only natural materials, it does not contain a harmful ingredient to the human body, and thus the inherent effect of the bacterium can be obtained without adverse effects.

Since the prepared bran granular concentrate has a high sugar content, it is diluted with water and used.

At this time, the dilution ratio of the bokbunja concentrate and water is 1: 4.

The bacterium concentrate thus prepared can be preserved at room temperature for a long time due to the action of the vacuum sterilization package and persimmon vinegar.

Further, in comparison with a case where the bokbunja is boiled and consumed by tea, the bokbunja concentrate is diluted with water to be consumed, so that it is possible to drink easily.

The bacterium concentrate can be mass-produced and can provide the bokbunja beverage at an inexpensive price.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Various changes and modifications are possible.

 As described above, according to the present invention, a bokbunja concentrate is prepared, and a consumer can dilute the bokbokja concentrate in water and drink it, thereby making it possible for a consumer to inexpensively and easily drink the bokbunja beverage.

In addition, the present invention has the effect of making it possible to store the bacterium concentrate for a long period of time through the addition of persimmon vinegar and the sterilization treatment in producing the bacterium concentrate.

In addition, the present invention can mass-produce the diluted bergamot beverage, thereby minimizing the economic burden on the consumer and providing a health drink that is beneficial to the body.

Claims (4)

Crushing bokbunja and strawberry, and adding strawberry to produce strawberry blue; A raw material mixing step of mixing 37 to 42 wt% of strawberry blue, 56.1 to 61.1 wt% of water, 0.8 to 1.2 wt% of persimmon syrup, 0.8 to 1.2 wt% of coloring matter, and 0.3 to 0.5 wt% of strawberry flavor; Heating the mixed mixture at 85 to 95 ° C for 30 minutes to 2 hours to prepare a 5-fold concentrated bacterium concentrate; Wherein the bacterium concentrate is packaged and sterilized by heating at a temperature of 115 to 125 DEG C for 8 to 12 minutes, and then sterilized. The method according to claim 1, wherein the strawberry chewing step comprises mixing the brambles and the strawberry at a mass ratio of 1: 9 to 2: 8, grinding the mixture to a particle size of 1.4 to 1.6 mm, : 25 to 85:15, and then the mixture is stored in a refrigerator. The mixture was prepared by mixing 37 to 42 wt% of strawberry blue containing bokbunja, 56.1 to 61.1 wt% of water, 0.8 to 1.2 wt% of persimmon vinegar, 0.8 to 1.2 wt% of pigment, and 0.3 to 0.5 wt% of strawberry Bacterium concentrate characterized by. 4. The method according to claim 3, wherein the strawberry cake is prepared by mixing crushed wheat flour and strawberry crushed at a grain size of 1.4 to 1.6 mm at a mass ratio of 1: 9 to 2: 8, 15 < / RTI > by weight.

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