KR100603791B1 - The making process of mixed drink using goroso-sap - Google Patents
The making process of mixed drink using goroso-sap Download PDFInfo
- Publication number
- KR100603791B1 KR100603791B1 KR1020030090225A KR20030090225A KR100603791B1 KR 100603791 B1 KR100603791 B1 KR 100603791B1 KR 1020030090225 A KR1020030090225 A KR 1020030090225A KR 20030090225 A KR20030090225 A KR 20030090225A KR 100603791 B1 KR100603791 B1 KR 100603791B1
- Authority
- KR
- South Korea
- Prior art keywords
- mixed beverage
- mixed
- container
- sterilization
- sap
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 33
- 235000013361 beverage Nutrition 0.000 claims abstract description 43
- 230000001954 sterilising effect Effects 0.000 claims abstract description 41
- 238000001914 filtration Methods 0.000 claims abstract description 32
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 238000007872 degassing Methods 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000498 cooling water Substances 0.000 claims abstract description 4
- 238000005507 spraying Methods 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 241000208140 Acer Species 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 238000005429 filling process Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 241000286209 Phasianidae Species 0.000 description 6
- 210000004013 groin Anatomy 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005202 decontamination Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000020374 simple syrup Nutrition 0.000 description 2
- 244000046151 Acer negundo Species 0.000 description 1
- 235000004422 Acer negundo Nutrition 0.000 description 1
- 241000219240 Acer pictum subsp. mono Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
Images
Classifications
-
- 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
- A23V2300/00—Processes
- A23V2300/20—Freezing
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 고로쇠 수액과 다른 성분의 물질들을 소정의 비율로 배합하여 혼합음료를 제조하되, 소정의 여과공정과 살균공정을 통하여 고로쇠 수액의 고유성분에 따른 효과와 맛이 뛰어나며, 이를 소정 용기에 충전하여 제조할 수 있도록 한 고로쇠 수액을 이용한 혼합음료 제조방법에 관한 것으로, 고로쇠수액을 포함하며 다른 물질들과 일정한 비율로 원료를 혼합하고 용해하여 혼합음료를 제조하는 원료혼합 및 용해공정과, 상기 원료혼합 및 용해공정을 통해 혼합된 혼합음료를 탈기하는 탈기공정과, 상기 탈기공정 수행 후 혼합음료에 잔존하는 부유물을 제거하는 제1여과공정과, 상기 제1여과공정 후 혼합음료를 소정시간 살균하는 제1살균공정과, 상기 제1살균공정을 통해 살균된 혼합음료를 소정 온도로 냉각시키는 냉각공정과, 상기 냉각공정을 통해 냉각된 혼합음료를 재차 여과하는 제2여과공정과, 상기 제2여과공정 후 혼합음료를 소정의 온도를 유지하며 용기에 충전시키는 용기충전공정과, 상기 용기충전공정을 통해 용기에 소정량의 혼합음료가 충진되면 캡으로 밀봉하고 캡을 살균하는 제2살균공정과, 상기 제2살균공정 후 일정시간동안 용기를 다시 살균하고 일정시간 냉각수를 살수하는 후살균 및 냉각공정으로 구성된다.The present invention is to produce a mixed drink by mixing the material of the Gorok sap and other ingredients in a predetermined ratio, through the predetermined filtration process and sterilization process excellent effect and taste according to the intrinsic ingredients of the Gorop sap, filled in a predetermined container The present invention relates to a method for manufacturing a mixed beverage using groaf sap, which can be prepared by mixing the raw material. The raw material mixing and dissolving process for preparing a mixed drink by mixing and dissolving raw materials at a predetermined ratio with other substances, and the raw material A degassing process for degassing the mixed beverage mixed through the mixing and dissolving process, a first filtration process for removing the suspended matter remaining in the mixed beverage after performing the degassing process, and sterilizing the mixed beverage after the first filtration process for a predetermined time A first sterilization step, a cooling step of cooling the mixed beverage sterilized through the first sterilization step to a predetermined temperature, and the cooling step A second filtration step of filtering the mixed beverage cooled again through a container, a container filling step of filling the container with the mixed drink after the second filtration process at a predetermined temperature, and a predetermined amount of the container When the mixed beverage is filled, it is composed of a second sterilization process of sealing with a cap and sterilizing the cap, and a post sterilization and cooling process of sterilizing the container again for a predetermined time after the second sterilization process and spraying the cooling water for a predetermined time.
고로쇠, 고로수, 수액, 혼합음료, 제조, 방법Groceries, blast furnace water, sap, mixed drinks, manufacturing, methods
Description
도 1은 본 발명에 따른 고로쇠 수액을 이용한 혼합음료 제조방법의 제조공정 순서도이다.1 is a manufacturing process flow chart of the mixed beverage manufacturing method using the groin sap according to the present invention.
본 발명은 고로쇠 수액을 이용하여 혼합음료를 제조하는 공정방법에 관한 것으로, 더욱 상세하게는 고로쇠 수액과 다른 성분의 물질들을 소정의 비율로 배합하여 혼합음료를 제조하되, 소정의 여과공정과 살균공정을 통하여 고로쇠 수액의 고유성분에 따른 효과와 맛이 뛰어나며, 이를 소정 용기에 충전하여 제조할 수 있도록 한 고로쇠 수액을 이용한 혼합음료 제조방법에 관한 것이다.The present invention relates to a process for producing a mixed beverage using the grouse sap, and more specifically, to produce a mixed drink by mixing the grouse sap and other ingredients in a predetermined ratio, the predetermined filtration process and sterilization process Through the excellent effect and taste according to the intrinsic components of the grouse sap, and relates to a mixed beverage manufacturing method using the grouse sap to be prepared by filling it in a predetermined container.
주지한 바와 같은 고로쇠 수액은 골리수(骨利樹) 또는 고로수라 불리며 고로쇠나무에서 나오는 수액을 말하는 것으로, 우리나라에서는 1년에 단 한차례 2월 중순에서부터 4월초까지만 채취가 가능하다. As is well known, the groin sap is called Golisu (고 利 樹) or gorosu, and refers to the sap from the gorgo tree, which can be collected only from mid-February to early April in Korea.
고로쇠는 해발 500~1,500m 고지대에서 자생하는 단풍나무(Acermono Max)과 활엽수이며, 높이 20m까지 자라며 5월에 연한 황록색의 꽃을 피운다. Gororo is a maple tree (Acermono Max) and broad-leaved tree growing in the altitude of 500 ~ 1,500m above sea level. It grows up to 20m in height and blooms pale yellow-green flowers in May.
또한, 고로쇠 수액은 칼슘, 칼륨, 망간, 철분, 마그네슘, 당분, 비타민A,B,C 등을 포함하는 여러 종류의 미네랄로 이루어져, 특히 신경통, 고혈합 등 성인병에 효험이 있다고 알려지면서 근래에는 많은 종류의 고로쇠 수액음료가 시판되고 있다.In addition, goroje sap is composed of a variety of minerals, including calcium, potassium, manganese, iron, magnesium, sugar, vitamins A, B, C, etc. In particular, it is known that it is effective in adult diseases such as neuralgia, hypertension, etc. Kinds of grocer sap beverages are commercially available.
그러나 종래의 혼합수액음료는 제 각각 배합비율이 서로 다르고, 이에 따라 고로쇠수액의 맛이나 효능을 100% 발휘하지 못하거나, 고로쇠 수액을 주로 하는 혼합음료를 제조함으로써 더 이상의 상승된 건강보조식품으로서의 효과(기능)를 상실하게 되는 문제점이 있었다. However, the conventional mixed sap beverages have different mixing ratios, and thus, they do not exhibit 100% taste or efficacy of Goro sap, or produce a mixed drink mainly containing Goro sap. There was a problem of losing (function).
본 발명은 상기한 배경 하에서 안출된 것으로, 본 발명의 목적은 고로쇠 수액과 함께 단풍당시럽, 재제염, 비타민C 등의 원료를 정제수와 소정의 비율로 배합하여 혼합음료를 제조하되, 소정의 여과공정과 살균공정을 통하여 고로쇠 수액의 고유성분에 따른 효과와 맛이 뛰어나도록 하며, 이를 소정 용기에 충전하여 제조할 수 있도록 한 고로쇠 수액을 이용한 혼합음료 제조방법을 제공하는 것에 있다.
The present invention has been made under the above-mentioned background, an object of the present invention is to prepare a mixed beverage by mixing raw materials such as maple sugar syrup, re-decontamination, vitamin C and the like with purified water in a predetermined ratio with a gorgo sap, a predetermined filtration process And through the sterilization process to provide an effect and taste excellent according to the intrinsic ingredients of the gorgo sap, and to provide a method for producing a mixed beverage using the gorgo sap to be prepared by filling it into a predetermined container.
이와 같은 목적을 달성하기 위한 본 발명은 고로쇠수액 0.25~1중량%, 단풍당 시럽 2~3중량%, 재제염 0.1~1중량%, 비타민C 0.1~0.2중량%, 정제수 97~97.5중량% 비율로 원료를 혼합하고 용해하여 혼합음료를 제조하는 원료혼합 및 용해공정과, 상기 원료혼합 및 용해공정에서 발생되는 공기층(기포)을 제거하기 위하여 40Kg/cm의 압으로 혼합음료를 탈기하는 탈기공정과, 상기 탈기공정 수행 후 혼합음료를 1.0μm필터로 여과하여 부유물을 제거하는 제1여과공정과, 상기 제1여과공정 후 혼합음료를 3분 58초 동안 130℃±2℃로 살균하는 제1살균공정과, 상기 제1살균공정을 통해 살균된 혼합음료를 용기에 충전시키기 위하여 98℃의 온도로 냉각시키는 냉각공정과, 상기 냉각공정을 통해 냉각된 혼합음료를 200메쉬 카트리지 필터로 여과하여 부유물을 제거하는 제2여과공정과, 상기 제2여과공정후 혼합음료를 90℃이상의 온도를 유지하며 용기에 충전시키는 용기충전공정과, 상기 용기충전공정을 통해 용기에 소정량의 혼합음료가 충진되면 캡으로 밀봉하고 40초 이상 캡을 살균하는 제2살균공정과, 상기 제2살균공정후 일정시간동안 용기를 다시 살균하고 일정시간 냉각수를 살수하여 냉각온도를 30~40℃로 유지하는 후살균 및 냉각공정으로 구성된 특징을 가진다.In order to achieve the above object, the present invention has a grommets sap 0.25-1% by weight, maple syrup 2-3% by weight, re-decontamination 0.1-1% by weight, vitamin C 0.1-0.2% by weight, purified water 97-97.5% by weight. A raw material mixing and dissolving step of mixing and dissolving the raw materials to produce a mixed drink, and a degassing step of degassing the mixed drink at a pressure of 40 Kg / cm to remove the air layer (bubble) generated in the raw material mixing and dissolving step; A first filtration step of removing the suspended solids by filtration of the mixed drink after the degassing process with a 1.0 μm filter, and a first sterilization step of sterilizing the mixed drink at 130 ° C. ± 2 ° C. for 3 minutes and 58 seconds after the first filtration step. And, in order to fill the container with the mixed beverage sterilized through the first sterilization process, the cooling step of cooling to a temperature of 98 ℃, and the mixed beverage cooled through the cooling process by filtering with a 200 mesh cartridge filter to remove the suspended matter 2nd filtration process After the second filtration process, the container is filled with a container and the container is filled with a predetermined amount of the mixed drink through the container filling process and the container is filled with a container after maintaining the temperature of 90 ° C. or more. The second sterilization process for sterilizing, and after the second sterilization process for a certain time after the sterilization of the container and water for a certain time has a characteristic consisting of a post sterilization and cooling process to maintain the cooling temperature at 30 ~ 40 ℃.
이하, 첨부된 도면을 참조하여 본 발명을 보다 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described the present invention in more detail.
도 1은 본 발명에 따른 고로쇠 수액을 이용한 혼합음료 제조방법의 제조공정 순서도이다.1 is a manufacturing process flow chart of the mixed beverage manufacturing method using the groin sap according to the present invention.
본 발명에 따른 고로쇠 수액을 이용한 혼합음료 제조방법은, 크게 고로쇠수액을 포함하며 다른 물질들과 일정한 비율로 원료를 혼합하고 용해하여 혼합음료를 제조하는 원료혼합 및 용해공정(S10)과, 상기 원료혼합 및 용해공정(S10)을 통해 혼합된 혼합음료를 탈기하는 탈기공정(S20)과, 상기 탈기공정(S20) 수행 후 혼합음료에 잔존하는 부유물을 제거하는 제1여과공정(S30)과, 상기 제1여과공정(S30) 후 혼합음료를 소정시간 살균하는 제1살균공정(S40)과, 상기 제1살균공정(S40)을 통해 살균된 혼합음료를 용기에 충전시키기 위한 소정 온도로 냉각시키는 냉각공정(S50)과, 상기 냉각공정(S50)을 통해 냉각된 혼합음료를 재차 여과하는 제2여과공정(S60)과, 상기 제2여과공정(S60) 후 혼합음료를 소정의 온도를 유지하며 용기에 충전시키는 용기충전공정(S70)과, 상기 용기충전공정(S70)을 통해 용기에 소정량의 혼합음료가 충진되면 캡으로 밀봉하고 캡을 살균하는 제2살균공정(S80)과, 상기 제2살균공정(S80) 후 일정시간동안 용기를 다시 살균하고 일정시간 냉각수를 살수하는 후살균 및 냉각공정(S90)으로 구성된다.The mixed beverage manufacturing method using the grouse sap according to the present invention, the raw material mixing and dissolving step (S10) to produce a mixed drink by mixing and dissolving the raw material in a certain proportion with the grouse sap largely and the raw material A degassing step (S20) for degassing the mixed beverage mixed through the mixing and dissolving step (S10), a first filtration step (S30) for removing the suspended matter remaining in the mixed drink after performing the degassing step (S20), and First sterilization step (S40) for sterilizing the mixed beverage for a predetermined time after the first filtration step (S30) and cooling to cool to a predetermined temperature for filling the container with the mixed beverage sterilized through the first sterilization step (S40) Process (S50), the second filtration step (S60) for filtering the mixed beverage cooled again through the cooling step (S50), and the mixed beverage after the second filtration step (S60) to maintain a predetermined temperature container Filling the container (S70) and the above When the container is filled with a predetermined amount of mixed beverage through the pre-charge process (S70), the container is sealed with a cap and sterilizes the cap, and the container is re-used for a predetermined time after the second sterilization process (S80). Sterilization and sprinkling of the cooling water for a certain time is composed of a post-sterilization and cooling process (S90).
보다 구체적으로는, 원료혼합 및 용해공정(S10)은 고로쇠수액 0.25~1중량%와, 단풍당시럽 2~3중량%와, 재제염 0.1~1중량%와, 비타민C 0.1~0.2중량%와, 정제수 97~97.5중량%를 배합탱크에 투입한 후 원료를 혼합하고 용해하여 혼합음료를 제조하는 공정이다.More specifically, the raw material mixing and dissolution step (S10) is 0.25-1% by weight of blast furnace sap, 2-3% by weight of maple syrup, 0.1-1% by weight of recontamination, 0.1-0.2% by weight of vitamin C, 97 ~ 97.5% by weight of purified water is added to the mixing tank, followed by mixing and dissolving the raw materials to produce a mixed beverage.
탈기공정(S20)은 상기 원료혼합 및 용해공정(S10)에서 발생되는 공기층(기포)을 제거하기 위하여 40Kg/cm의 압으로 혼합음료를 탈기하는 공정이다.Degassing step (S20) is a step of degassing the mixed beverage at a pressure of 40Kg / cm in order to remove the air layer (bubbles) generated in the raw material mixing and dissolution step (S10).
제1여과공정(S30)은 상기 탈기공정(S20)을 수행한 후에 혼합음료를 1.0μm필터로 여과하여 부유물을 제거하는 공정이다.The first filtration step (S30) is a step of removing suspended solids by filtering the mixed beverage with a 1.0μm filter after performing the degassing step (S20).
제1살균공정(S40)은 상기 제1여과공정(S30) 후 혼합음료를 3분 58초 동안 살 균기(H.T.S.T)를 통해 130℃±2℃로 살균하여 유해물질을 제거하는 공정이다. The first sterilization process (S40) is a process of removing harmful substances by sterilizing the mixed beverage after sterilization (H.T.S.T) at 130 ° C. ± 2 ° C. for 3 minutes and 58 seconds after the first filtration process (S30).
냉각공정(S50)은 상기 제1살균공정(S40)을 통해 살균된 혼합음료를 소정의 용기에 충전시키기 위하여 98℃의 온도로 냉각시키는 공정이다.Cooling step (S50) is a step of cooling to a temperature of 98 ℃ to fill the predetermined container of the mixed beverage sterilized through the first sterilization step (S40).
제2여과공정(S60)은 상기 냉각공정(S50)을 통해 냉각된 혼합음료를 200메쉬 카트리지 필터로 여과하여 재차 부유물을 제거하는 공정이다. The second filtration step S60 is a step of removing the suspended matter again by filtering the mixed beverage cooled through the cooling step S50 with a 200 mesh cartridge filter.
용기충전공정(S70)은 상기 제2여과공정(S60) 후 혼합음료를 90℃이상의 온도를 유지하며 용기에 충전시키는 공정으로, 충전 초기에는 88℃이상을 반드시 유지시킨다.The container filling step (S70) is a step of filling the container while maintaining the temperature of 90 ° C or more after the second filtration step (S60), and always at least 88 ° C at the beginning of the filling.
제2살균공정(S80)은 상기 용기충전공정(S70)을 통해 용기에 소정량의 혼합음료가 충진되면 캡으로 밀봉하고 40초 이상 캡을 살균하는 고정이다. The second sterilization step (S80) is fixed to seal the cap and sterilize the cap for 40 seconds or more when the container is filled with a predetermined amount of mixed beverage through the container filling step (S70).
후살균 및 냉각공정(S90)은 상기 제2살균공정(S80) 후 일정시간동안 용기를 다시 살균하고 일정시간 냉각수를 살수하여 냉각온도를 30~40℃로 유지하는 공정이다. Post sterilization and cooling process (S90) is a process of maintaining the cooling temperature at 30 ~ 40 ℃ by sterilizing the container again for a predetermined time after the second sterilization process (S80) and by spraying the cooling water for a certain time.
이상에서와 같이 본 발명은 고로쇠 수액과 함께 단풍당시럽, 재제염, 비타민C 등의 원료를 정제수와 소정의 비율로 배합하여 혼합음료를 제조하되, 소정의 여과공정과 살균공정을 통하여 고로쇠 수액의 고유성분에 따른 효과와 맛이 뛰어나도록 한 효과를 가진다.As described above, the present invention mixes raw materials such as maple sugar syrup, red salt, vitamin C and the like with purified water to produce a mixed beverage with a predetermined ratio, but through a predetermined filtration process and a sterilization process, the groin sap is inherent. It has the effect to make the effect and taste excellent according to the ingredients.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030090225A KR100603791B1 (en) | 2003-12-11 | 2003-12-11 | The making process of mixed drink using goroso-sap |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030090225A KR100603791B1 (en) | 2003-12-11 | 2003-12-11 | The making process of mixed drink using goroso-sap |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20050057986A KR20050057986A (en) | 2005-06-16 |
| KR100603791B1 true KR100603791B1 (en) | 2006-07-24 |
Family
ID=37251682
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020030090225A KR100603791B1 (en) | 2003-12-11 | 2003-12-11 | The making process of mixed drink using goroso-sap |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100603791B1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100942254B1 (en) * | 2007-11-08 | 2010-02-17 | 대한민국 | Sweet drink made from fermented rice comprising sap and preparation method thereof |
| KR102407060B1 (en) * | 2019-11-06 | 2022-06-10 | (주)유정에프앤비 | Method of manufacturing canned beverage |
-
2003
- 2003-12-11 KR KR1020030090225A patent/KR100603791B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR20050057986A (en) | 2005-06-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1628535A (en) | Packaged beverages | |
| JP2009112236A (en) | Mixing of carbon dioxide-containing soft jelly-like drink packed in hermetic container, and production method of the drink | |
| JP2005124567A (en) | Method for producing alcoholic carbonated drink and method for producing juice enriched with flavor | |
| CN104893892A (en) | Production process for blueberry fruit wine | |
| KR100603791B1 (en) | The making process of mixed drink using goroso-sap | |
| CN112970979A (en) | Hawthorn bubble drink and preparation method thereof | |
| CN102146331A (en) | Method for producing Malus micromalus Makino wine | |
| CN101784206A (en) | Method of using oligomeric polyphenol compounds and bioflavonoids to alter bubble size of soft drinks | |
| CN107647229A (en) | A kind of natural rose flower flavor beverage and preparation method thereof | |
| KR101623540B1 (en) | Liquefied tea with Dendropanax morbifera | |
| CN103523976A (en) | Preparation method of strontium-containing Ca-Na bicarbonate type mineral water | |
| CN106539086A (en) | It is a kind of to improve blueberry anthocyanin oral solution of vision and preparation method thereof | |
| CN106635615A (en) | Self-making method of strawberry wine | |
| KR100864683B1 (en) | An alginic acid bead beverage and Manufacturing method thereof | |
| KR20100091076A (en) | Gorro sap mixed beverage preparation method | |
| CN104273594A (en) | Xiangshui pear beverage production | |
| JP2012000096A (en) | Method for producing jelly beverage | |
| CN1060619C (en) | Method for producing mineral wulong tea drink | |
| JPH09275967A (en) | Production of health liquor | |
| JP2005143331A (en) | Method for inhibiting occurrence of floc in packaged tea beverage | |
| KR20030088610A (en) | A beverage contained the deep sea water in the East Sea | |
| JP2006246875A (en) | Fruit seed (kernel) component-containing drinking water and alcoholic drinking water, and method for producing the same | |
| CN104223240A (en) | Concentrated Noni juice and processing technology thereof | |
| KR102601342B1 (en) | A process for preparation of brandy by upcycling fruit peel and brandy prepared therefrom | |
| CN109468196A (en) | A kind of preparation method of strawberry and raspberry compound fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20140114 Year of fee payment: 8 |
|
| FPAY | Annual fee payment |
Payment date: 20140711 Year of fee payment: 9 |
|
| LAPS | Lapse due to unpaid annual fee |