KR100706295B1 - vegetable with meoru fruit and preparation method thereof - Google Patents

Abstract

The present invention relates to a muru drink and a method for producing the same, and more particularly, a muru drink containing a muru dilution dilution of the muru concentrate and containing other subsidiary ingredients, and a manufacturing method thereof.

The present invention contains the functional and functionalities of the wild grapes, which are made from the wild grape dilution obtained by concentrating the wild grape extract obtained by concentrating the wild grape extract or the wild grape dilution obtained by concentrating the hot spring extract. An object of the present invention is to provide a beverage and a method of manufacturing the same.

The production method of the morning drink according to the present invention in the production of conventional beverages,

Processing the buckwheat to obtain a buckwheat concentrate,

Diluting the Murhu concentrate to obtain the Murhu diluent,

Mixing the diluent with the submaterial and purified water.

Description

Fruit juice and preparation method {vegetable with meoru fruit and preparation method

1 is a graph showing the turbidity results of the fruit juice juice by clarification and filtration of the present invention.

The present invention relates to a muru drink and a method for producing the same, and more particularly, a muru drink containing a muru dilution dilution of the muru concentrate and containing other subsidiary ingredients, and a manufacturing method thereof.

In the present invention, a sugar having a sugar content of 30 to 70 brix is used as a muru concentrate, while a sugar having a sugar content of 10 to 20 brix is used as a muru diluent, while a drink mainly containing a mulu dilution is abbreviated as a muru drink. .

Maroon is a vine plant belonging to the family of grapes. Compared to grapes, the fruit is small, the seeds are large, and the acidity is strong, so the consumption of desserts or snacks is limited, and the consumption should be increased through processing. Therefore, although the buckwheat should be consumed as a processing purpose by processing the buckwheat and adding it to other products by using the processed buckwheat, the main form of the current buckwheat processing is to use liquor to make liquor. The squeezes and squeezes the squeezed juice, and the juice is simplified to make juice.

Because of the simplicity of processed products using maroons, the same kind of products are released in many places, and due to excessive competition in the market, the profits from planting and processing of maroons will naturally decrease due to the drop in product prices. However, the development of various processed products using the beet is necessary.

In most processing plants, the stock is stored in a sterilized stock solution after sterilization. And there is a lot of problems such as corruption during storage of the stock solution.

In particular, in Korea, the processing of buckwheat is to extract the buckwheat juice from the buckwheat growers or the buckwheat producers, and then use the buckwheat juice for the production of other foods or by adding the buckwheat juice to the liquor to manufacture the buckwheat. Is being done.

Processing using the raw stock solution from the beets has the advantage that it is possible to develop products using the inherent flavor and aroma of the juice, but it is difficult to preserve the juice for a long time, and there is a problem in storage because of the large space occupied by the raw materials. Problems such as moving or handling are difficult. In addition, there is a problem that the processed product is simplified because of the burden of processing the juice in a short time.

Meanwhile, as a related art related to the present application, Korean Patent Publication No. 1998-0041049 discloses 20-40% of buckwheat juice and 30 to 50% of vinegar based on the total weight of the composition, and 5 to 10% of sugar based on the weight of the buckwheat. It is characterized by containing the content of the vinegar vinegar composition aroma and color that is optimal for the consumer's preference.

In addition, Korean Patent Publication No. 2002-0014428 is a dye for dyeing DNA, tissues and unit cells, and there is a natural dye dye extracted from the shell.

In Korean Laid-Open Patent Publication No. 2001-0100736, carrageenan extract, which is an extract of the wild grape and algae, is used as a main ingredient, and sugar and organic acids are added as a raw material to prepare jelly, which contains the unique flavor, taste, and active ingredient of the wild grape. There is a health-oriented and functionally endowed maru extract containing carrageenan, which is a kind of dietary fiber, and a method for preparing jelly using carrageenan.

However, the above-mentioned prior arts have a technical configuration of the present invention, which is mainly composed of the fruit juice and the method of manufacturing the same, which are mainly composed of the concentrated fruit of the extract of the extract of the fruit of the extract of the fruit of the extract of the fruit juice. Do it differently.

The present invention, as mentioned above, to solve the problem of the type of processed products using the buckwheat, research on processed products using the buckwheat, dilute the buckwheat concentrate obtained by concentrating the buckwheat juice obtained by juice of the buckwheat It is an object of the present invention to provide a buckwheat beverage containing the functionality and functionality of the buckwheat so that the buckwheat dilution or the buckwheat dilution obtained by concentrating the melon hot water extract is diluted.

In addition, the present invention in the juice preparation, containing the dilution of the dilution of the concentrated extract of the extract of the extract of the extract of the extract, or the dilution of the dilution of the extract of the extract of the concentrated melon extract and concentrated water and mixed with other ingredients and purified water An object of the present invention is to provide a method for producing a beverage containing meringues.

As the main ingredient of the fruit of the present invention, the fruit juice contains the functionality and functionality of the fruit of the fruit, consumers can easily eat the fruit of the fruit by drinking the fruit of the fruit of the present application, and according to the present invention, the consumers of the fruit of the fruit are expanded. It can contribute to the income increase of farming farmers and processing companies.

In order to achieve the object of the above-mentioned invention, the present invention refers to a melon beverage containing a diluent diluent.

In the fruit drink of the present invention, the fruit juice dilution solution may contain 10 to 30% by weight, preferably 16 to 26% by weight, more preferably 18 to 22% by weight. If less than 10% by weight of the dilution in the berry drink of the present invention is not meant to add the buckwheat in the buckwheat drink, the use of more than 30% by weight of the dilution solution does not have a significant increase in the increase in the content of the buckwheat. Therefore, it is preferable that the dilution solution of the present in the drink beverage is 10 to 30% by weight.

The muru which is a component of the muru drink of the present invention is not limited to a special kind. Therefore, wild beers may be used, or they may be used as a commodity grown in a field.

The muru, which is a constituent of the muru drink of the present invention, dilutes the muru concentrate obtained by compressing the muru extract and concentrates the muru concentrate obtained by concentrating the muru juice. Any one or more selected from one more diluent may be used.

The Murhu concentrate, which is a step before obtaining the Murhu diluent used in the Murhu drink of the present application, can be obtained by concentrating the Murhu juice solution or the melon hot water extract using any method as long as it is a conventional general concentration method. As an example of the concentration method in the present application, it is possible to obtain the concentrated fruit juice from the fruit juice extract using any one selected from vacuum concentration, freeze coaxial.

In addition, after drying the beech can be concentrated to extract the beech extract using hot water at room temperature to obtain a beech concentrate.

In the present invention, in the buckwheat drink, the buckwheat concentrate before obtaining the buckwheat dilution liquid can concentrate the juice of the buckwheat or the buckwheat extract to obtain a buckwheat concentrate of 30 to 70 brix.

The Murume concentrate obtained by the above-mentioned concentration method may be diluted by adding purified water to obtain a Murhu dilution solution of 10 to 20 brix.

If the dilution liquid of the main ingredient in the present beverage is less than 10 Brix or more than 20 Brix, there is a problem in the functionality of the juice. Therefore, it is preferable to use a diluent of 10-20 brix as the diluent which is a main ingredient in the muru drink of this application.

On the other hand, the present invention includes a method for producing a beverage.

The method of manufacturing a muru drink according to the present invention comprises the steps of processing the beets to obtain a concentrate of the beers, dilution of the beers concentrate to obtain a beaker dilution solution, mixing the dilu diluent and subsidiary materials, the remaining purified water do.

The diluent liquid, which is a main ingredient in the meringue drink of the present invention, may be 10 to 30% by weight, preferably 16 to 26% by weight, more preferably 18 to 22% by weight. If less than 10% by weight of the dilution in the berry drink of the present invention is not meant to add the buckwheat in the buckwheat drink, the use of more than 30% by weight of the dilution solution does not have a significant increase in the increase in the content of the buckwheat. Therefore, it is preferable to contain 10-30 weight% of dilution liquids in the fruit drink of this application.

The muru which is a component of the muru drink of the present invention is not limited to a special kind. Therefore, wild beers may be used, or they may be used as a commodity grown in a field.

The muru, which is a constituent of the muru drink of the present invention, is a muru diluted by diluting the muru concentrate, which concentrates the muru juice, obtained by compressing and extracting the muru. One or more selected from diluents may be used.

The Murhu concentrate, which is a step before obtaining the Murhu diluent used in the Murhu drink of the present application, can be obtained by concentrating the Murhu juice solution or the melon hot water extract using any method as long as it is a conventional general concentration method. As an example of the concentration method in the present application, it is possible to obtain the concentrated fruit juice from the fruit juice extract using any one selected from vacuum concentration, freeze coaxial.

In addition, after drying the beech can be concentrated to extract the beech extract using hot water at room temperature to obtain a beech concentrate.

In the fruit drink of the present invention, the fruit juice concentrate obtained by concentrating the juice of the fruit juice or the extract of the fruit juice can obtain a fruit juice concentrate of 30 to 70 brix.

The Murume concentrate obtained by the above-mentioned concentration method may be diluted by adding purified water to obtain a Murhu dilution solution of 10 to 20 brix.

If the dilution liquid of the main ingredient in the present beverage is less than 10 Brix or more than 20 Brix, there is a problem in the functionality of the juice. Therefore, it is preferable to use a diluent of 10-20 brix as the diluent which is a main ingredient in the muru drink of this application.

In the present invention, the subsidiary beverage in the beverage can be used as long as it can be used as an additive in the conventional beverage. In this invention, as an example of such a submaterial, 10-30 weight% of saccharides, 0.1-3.0 weight% of functional substances, 0.01-0.3 weight% of citric acid, and 0.01-0.05 weight% of sodium benzoate can be used.

The sugar in the subsidiary materials may be any one or more selected from fructose (including liquid fructose), glucose, sugar, oligosaccharides.

In the submaterial, the functional substance may be any one or more selected from vitamin B group, vitamin C, and water-soluble calcium.

As an example of the production of the muru drink of the present invention, a method of producing the muru drink containing the dilution diluent is shown as follows.

An example of the method of manufacturing a bead drink of the present invention

(a-1) Washing, crushing, crushing and filtration of the buckwheat to obtain the buckwheat juice juice, clarify and filter the buckwheat juice juice, then concentrate the buckwheat juice solution to obtain a buckwheat concentrate solution and add purified water to the diluted buckwheat dilution solution Gaining steps,

(a-2) After washing and crushing the buckwheat, crushed buckwheat in purified water and extracting hot water to obtain a hot spring water extract, clarified and filtered the hot water extract of the wild grapes, and concentrated the buckwheat hot water extract to obtain a concentrated fruit juice and add purified water To obtain a diluted dilution solution;

(b) mixing the dilution liquid obtained from the above steps (a-1) and (a-2), the subsidiary material, and the purified water to obtain a wild drink. At this time, the subsidiary materials added to the meringue drink can improve the characteristics such as palatability, functionality, shelf life of the meringue drink.

In the step (a-1), the juice of the beets is obtained by using a juicer commonly used in the field related to the present, and the juice of the beets is obtained from the crushed beets, and the beets of the beets are clarified and filtered. Get the liquid. Thereafter, the juice of the wild grape juice is obtained using a vacuum concentrator, to obtain a wild grape juice of 30 to 70 Brix. Purified water can then be added to the concentrate concentrate to obtain a dilution solution of 10-20 Brix.

In the step (a-2), the washed and crushed buckwheat is added to purified water having a weight of 5 to 10 times the weight of the buckwheat, and hot water is extracted at 100 to 120 ° C. until 20 to 30 Brix is obtained. Thereafter, after clarifying and filtering the extract, the hydrothermal extract is concentrated by a concentrator commonly used in the related art to obtain a concentrated extract of 30-70 Brix. Purified water can then be added to the concentrate concentrate to obtain a dilution solution of 10-20 Brix.

In step (a-1) and step (a-2), clarification and filtration of the beetroot juice can be clarified and filtered the beetroot juice or beets of hot water extract using centrifugation, pectinase treatment or activated carbon.

In step (b), 10 to 30% by weight of the dilution solution, 10 to 30% by weight of sugar, 0.1 to 3.0% by weight of any one or more functional substances selected from vitamin B group, vitamin C, and water-soluble calcium, and 0.01 to 0.3% by weight of citric acid , 0.01-0.05% by weight of sodium benzoate and the balance of the purified water can be mixed to produce a drink.

The sugar in step (b) may be any one or more selected from oligosaccharides, glucose, fructose (including liquid fructose), sugar.

In addition (c) citric acid (citric acid) can be used by replacing with sodium citrate (sodium citrate).

The vitamin B group of step (b) may be any one selected from vitamin B1, vitamin B2, vitamin B6, vitamin B12, nigotinic acid (nicotinic acid amide), pantothenic acid, biotin, folic acid (folic acid).

On the other hand, after the step (b) after filling the container with the meringue drink, or before filling can be sterilized the meringue drink. At this time, when filling the container with the moor drink containing the diluent liquid, the subsidiary material and the remainder of the purified water in the container, the container may be a bottle, can, synthetic resin container. In addition, sterilization of the morning drink can be usually carried out by the sterilization conditions of the beverage. Sterilization conditions of such a drink can be carried out by those skilled in the art appropriately selected details will be omitted below.

According to the present invention was carried out under a variety of conditions, such as the concentration of the concentrate concentrate, the components and content constituting the buckwheat drink in accordance with the various conditions in order to obtain a buckwheat drink in accordance with the object of the present invention It is good to manufacture.

Hereinafter, the content of the present invention will be described in detail through experimental examples, preparation examples, examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Experimental Example 1 Turbidity Measurement of the Fruit Juice

After washing the buckwheat crushed and juiced using a juicer to obtain a buckwheat juice. Centrifugation (ASM 260PL.Tomo-E. JAPAN, 5,000rpm 10min), pectinase treatment (concentration: 0.1%, 0.05%, time: 1 hour, 3 hours,) for clarification of juice 5 hours, 16 hours), activated charcoal (particle size 2mm) by filtration treatment method such as biloba juice and the turbidity of each of the maru juice was measured and the results are shown in FIG.

As a result of examining the turbidity of each of the juice extract of Figure 1, it was found that the turbidity was significantly improved when the centrifugal treatment did not shorten the treatment time and affect the physical properties of the stock solution.

Preparation Example 1 Preparation of Murano Concentrate Using Vacuum Concentration

After washing the melon, heat treatment was performed at 100 ° C. for 1 minute, and then the melon was crushed.

The crushed muru was juiced to obtain a juice, and centrifuged at 5,000 rpm for 10 minutes using a continuous centrifuge (ASM 260PL. Tomo-E. JAPAN) to clarify and filter the muru juice.

Then, the maru juice was clarified and filtered by centrifugation and concentrated with a vacuum concentrator (N-21NS. EYELA. JAPAN) to prepare a Murhu concentrate.

Preparation Example 2 Preparation of Murano Concentrate Using Freeze Concentration

After washing the melon, heat treatment was performed at 100 ° C. for 1 minute, and then the melon was crushed.

The crushed buckwheat was juiced to obtain juice, and centrifuged at 5,000 rpm for 10 minutes using a continuous centrifuge (ASM 260PL. Tomo- E. JAPAN) to clarify and filter the buckwheat juice.

Then, the clarified and filtered juice of the dried fruit juice was frozen at -25 ° C to -20 ° C by centrifugation and then thawed to remove ice generated after freezing. The thawed juice of thawed juice was again frozen at -25 ° C. to −20 ° C., thawed, ice was removed, and then concentrated, thereby preparing a concentrated fruit juice.

Preparation Example 3 Production of Murano Concentrate Using Hot Water Extraction

After washing the beets, hot air drying was performed at 60 to 70 ° C. for 1 to 5 minutes, more preferably at 65 ° C. for 3 minutes. The dried buckwheat was poured into purified water at 10 times the weight of the buckwheat, followed by hot water extraction at 70 to 90 ° C. for 1 to 5 hours, more preferably at 70 ° C. for 3 hours, to obtain a wild buckthorn extract.

The Murhu hot water extract was concentrated with a vacuum concentrator (N-21NS. EYELA. JAPAN) to prepare a Murhu concentrate.

<Experimental Example 2> Quality Characteristics of the Wild Fruit Concentrate

Properties such as the sugar content, solid content, pH, turbidity, and chromaticity of each of the mercury concentrates prepared in Preparation Examples 1 to 3 were measured by ASTM-related regulations, and the results are shown in Table 1 below.

On the other hand, the control group is the buckwheat juice obtained by washing the buckwheat in Preparation Example 1 and then heat-treated for 1 minute at 100 ℃ and then juice the crushed buckwheat.

<Table 1> Quality Characteristics of Murume Concentrate

process Sugar (Brix) Solid content (%) pH Turbidity (650nm) Chromaticity L a b Control 14.4 12.06 3 1.69 -7.65 13.72 14.4 Preparation Example 1 62.4 58.33 3 2.63 -10.8  8.58 8.96 Preparation Example 2 30.0 27.20 3 2.45 -6.59 15.48 16.22 Preparation Example 3 70.0 64.36 3 1.49 16.02  -13.25 5.65

* pH, Turbidity, Chromaticity: Measured by diluting the concentrate with 14Brix

Experimental Example 3

Sensory tests such as color, aroma, taste, and overall acceptability of each of the Murhu concentrates prepared in Preparation Examples 1 to 3 were performed, and the results are shown in Table 2 below.

In the above, sensory evaluation was measured by five-point scale by 20 sensory test personnel (10 men and women each) who have been engaged in food, especially beverage-related fields for more than 3 years. The sum of the scores was divided by the number of sensory tests and the result was rounded to the second decimal place.

In Table 2, the control was the same as the control of Experimental Example 2.

<Table 2> Sensory Characteristics of the Fruit Extract

process color incense flavor Overall preference Control 3.6 3.7 3.7 3.7 Preparation Example 1 3.7 3.8 3.7 3.7 Preparation Example 2 4.1 4.0 4.3 4.1 Preparation Example 3 3.9 3.8 3.7 3.8

* The dilution concentrate of Preparation Example 1 to Preparation Example 3 was diluted with 14 Brix.

<Example 1> Manufacture of wild drink (1)

After preparing 60 bristle concentrate using the vacuum concentration method of Preparation Example 1 was added to purified water diluted to 15 briquettes to prepare a dilution.

15 brim diluent of 15 briquettes, 15 wt% fructose, 5 wt% oligosaccharide, 0.15 wt% citric acid, 0.05 wt% sodium benzoate, 0.2 wt% vitamin C, 0.2 wt% water soluble calcium, 69.4 wt% purified water A beverage was prepared.

<Example 2> production of the wild drink (2)

A mussel drink was prepared by the same ingredients, contents, and methods as in Example 1, except that 20 wt% of 15 brim diluents and 59.4 wt% of purified water were used.

<Example 3> Manufacture of wild drink (3)

The beverage was prepared in the same ingredients, contents, and methods as in Example 1, except that 30 wt% of 15 brim diluent and 49.4 wt% of purified water were used.

<Test Example> Sensory test of the maru drink

Sensory tests such as color, aroma, taste, and overall preference of the meringue concentrates prepared in Examples 1 to 3, respectively, were performed, and the results are shown in Table 3 below.

In the above, sensory evaluation was measured by five-point scale by 20 sensory test personnel (10 men and women each) who have been engaged in food, especially beverage-related fields for more than 3 years. The sum of the scores was divided by the number of sensory tests and the result was rounded to the second decimal place.

On the other hand, commercially-available carbonated beverages (Chilsung Co., Ltd., Lotte Chilsung Beverage) were used as a control to compare with the beets produced according to the embodiment of the present invention.

<Table 3> Sensory Characteristics of Maroon Drinks

process color incense flavor Overall preference Control 3.2 3.7 3.9 3.6 Example 1 3.6 3.8 3.8 3.7 Example 2 4.0 3.9 4.1 4.0 Example 3 3.7 4.0 3.9 3.9

As the result of the above test example, it is understood that the meringue drink mainly containing the dilution liquid of the present application has an equivalent level or higher than the conventional carbonated beverage (Chilsung, Lotte Chilsung).

The present invention can add a dilution solution in the production of a beverage to provide a buckwheat beverage containing the buckwheat, so that consumers can easily consume the functionality and functionality of the buckwheat when taking the buckwheat drink of the present application.

On the other hand, the present invention can be expanded in the processing field of simple buckwheat, such as buckwheat buckwheat, which is a material of conventional buckwheat or intermediate food, and can be used in the production of beverages using buckwheat to increase the consumption of the buckwheat. It can contribute to the increase.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

Claims (6)

In the beverage, 10. To 30% by weight of dilution juice extract diluted with 10-20 brix, and 0.1 to 3.0% by weight of water-soluble calcium. delete In the manufacture of the beverage, Extracting the juice of the fruit juice and concentrated with 30 to 70 brix (brix); Diluting the above-mentioned juice extract concentrate with 10-20 brix to obtain a juice extract dilution solution, 10-30% by weight of the juice extract dilution diluted with 10-20 Brix, 10-30% by weight of any one or more sugars selected from fructose, glucose, sugar, oligosaccharides, 0.1-3.0% by weight of water-soluble calcium, 0.01% citric acid -0.3 wt%, sodium benzoate 0.01-0.05 wt% and the remainder of the purified water comprising the step of mixing the drink. delete delete delete

Images