KR100948617B1 - Endoderm chestnut Beverage and method of manufacturing it - Google Patents

Endoderm chestnut Beverage and method of manufacturing it Download PDF

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KR100948617B1
KR100948617B1 KR1020070126261A KR20070126261A KR100948617B1 KR 100948617 B1 KR100948617 B1 KR 100948617B1 KR 1020070126261 A KR1020070126261 A KR 1020070126261A KR 20070126261 A KR20070126261 A KR 20070126261A KR 100948617 B1 KR100948617 B1 KR 100948617B1
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KR20090059411A (en
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성기상
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주식회사 푸드웰
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • 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
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/14—Extraction
    • 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
    • A23V2300/24—Heat, thermal treatment

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 밤의 속껍질인 보늬를 가공하여 만든 밤 보늬 음료 및 그 제조 방법에 관한 것으로 더욱 구체적으로는 밤 보늬를 선별하여 수분율이 9% 이하로 건조한 후, 고온에서 덖음하여 식힌 후, 냉동 보관하는 원료준비공정과; 준비된 원료에 식품첨가물인 밀크칼슘과 중탄산수소나트륨과 정제수를 혼합하여 95℃에서 1~5분간 열수 추출하는 추출공정과; 상기 추출액을 원심분리기에서 분리하여 펄프질 제거하는 원심분리공정과; 펄프질이 제거된 추출액을 1~5㎛의 미세필터를 이용해 여과하는 여과공정과; 상기 여과된 추출액에 식품의 보존성을 높이는 식품첨가물로서 인증된 천연보존제와, 식품 원료의 원활한 혼합 안정을 위한 식품첨가물로서 인증된 복합안정제 혼합하는 혼합공정과; 상기 혼합액을 0.2㎛의 미세필터를 이용해 여과하는 2차 여과공정과; 상기 혼합액을 135℃에서 1분간 살균하는 살균공정과; 살균된 혼합액을 88℃~92℃로 냉각하여 제품 용기에 주입하는 충진공정을 순차적으로 수행함으로써, 밤 보늬에 함유된 유익한 성분을 파괴하지 않으면서도 특유의 떫은맛을 제거하여 음료로 생산하여, 음용이 용이하고 건강에 유익한 음료를 대량으로 생산할 수 있으며, 버려지던 밤 보늬를 원료로 재가공하여 건강에 유익한 음료를 생산하기 때문에 원료의 구입과 그에 따른 비용이 크게 절감됨으로써 식품 가공시에 제조원가를 크게 절감할 수 있는 효과도 있다.The present invention relates to a chestnut bonnie drink made by processing the chestnut skin, and more particularly, to a chestnut bonnie by selecting and drying the moisture content to 9% or less, after cooling at high temperature to cool, Raw material preparation process; An extraction process of mixing hot calcium calcium, sodium bicarbonate, and purified water as food additives to the prepared raw materials and extracting hot water at 95 ° C. for 1 to 5 minutes; A centrifugation step of separating the extract from a centrifuge to remove pulp; A filtration step of filtering the extract from which pulp has been removed using a fine filter of 1 to 5 μm; A mixing step of mixing a natural preservative certified as a food additive to increase the preservation of food in the filtered extract and a complex stabilizer certified as a food additive for smooth mixing and stabilization of food ingredients; A secondary filtration step of filtering the mixed solution using a 0.2 μm fine filter; A sterilization step of sterilizing the mixed solution at 135 ° C. for 1 minute; By sequentially performing the filling process of cooling the sterilized mixed solution to 88 ℃ ~ 92 ℃ and injecting it into the product container, it removes the unique astringent taste and produces it as a drink without destroying the beneficial ingredients contained in the chestnut. It is possible to produce a large amount of easy and healthful beverages, and reprocessed discarded chestnuts as raw materials to produce healthful beverages, which greatly reduces the cost of purchasing raw materials and greatly reduces manufacturing costs during food processing. There is also an effect.

밤, 보늬, 속껍질, 음료, 제조방법 Chestnut, Baked, Cuticle, Drink

Description

밤 보늬 음료 및 그 제조 방법{Endoderm chestnut Beverage and method of manufacturing it}Chestnut Bony drink and method for manufacturing the same

본 발명은 밤의 속껍질인 보늬를 가공하여 만든 밤 보늬 음료 및 그 제조 방법에 관한 것으로 더욱 구체적으로는 밤 보늬 특유의 떫은맛을 제거함으로써 음용이 용이하게 하여 밤 보늬가 함유하고 있는 건강에 유익한 각종 성분을 쉽게 섭취함으로써, 건강 증진에 도움이 되도록 한 밤 보늬 음료 및 그 음료를 효율적으로 대량 생산하기 위한 제조 방법에 관한 것이다.The present invention relates to a chestnut bonnie drink made by processing the chestnut bonnie, and a method for manufacturing the same. More specifically, it is easy to drink by removing the peculiar astringent taste of chestnut bonnie, and various ingredients beneficial to health contained in the balm bonnie It is related to the production of a night drink and a mass production of the drink efficiently so as to help promote health by easily ingesting.

밤은 아시아, 유럽 등 온대지역에서 주로 자라는 식물로 국가별로 여러 종이 있으나, 한국종은 중국종, 일본종에 비해 밤알의 단맛이 뛰어나 소비자 기호도가 매우 높으며, 특히 동양권에서의 소비가 많은데, 국산 밤의 경우에는 년간 생산량 중 약 30% 정도를 일본으로 수출하고 있으며 그 나머지가 국내에서 소비되거나 저장 보관된다.Chestnut is a plant that grows mainly in temperate regions such as Asia and Europe, but there are several species by country, but Korean species have higher sweetness of chestnuts than Chinese and Japanese species, and consumer preference is very high. In this case, about 30% of annual output is exported to Japan, and the rest is consumed or stored domestically.

이러한 밤은 주로 전분질로 구성된 알맹이인 과육과 그 과육을 둘러싸고 있는 두 층의 껍질인 외피 및 내피로 구성되는데, 밤의 과육은 다양한 종류의 비타민과 미네랄 등 매우 많은 영양소를 함유하고 단맛을 내는데 반해, 외피는 질기고 딱딱하며, 내피는 떫은맛을 많이 가지고 있어서 밤을 섭취할 때는 주로 외피와 내피를 벗겨서 완전히 제거한 후 과육만을 섭취하는 것이 일반적이었으며, 밤을 이용한 통조림이나 각종 가공 식품의 경우에도 밤의 과육만을 섭취할 수 있도록 가공하는 것이 일반적이었다.These chestnuts are mainly composed of starch kernels of flesh and two layers of skin and skin that surround the flesh, while chestnut flesh contains very many nutrients such as various kinds of vitamins and minerals and produces sweetness. The outer skin is tough and hard, and the inner skin has a lot of astringent taste. When eating chestnuts, it is common to peel the outer skin and the inner skin completely and eat only the pulp. It was common to process only the intake.

그러나 최근 밤의 내피인 보늬의 식품 가공에 관한 연구가 진행되면서, 보늬에 당질, 아미노산, 무기질뿐만 아니라, 다양한 질병 치료에 대한 임상적 효과가 밝혀지고 있는 타닌(Tannin)이나 카테킨(Catechin)이 함유된 것으로 알려졌는데, 밤 보늬 100g에 대한 성분 분석 결과, 단백질 2.9 중량%, 지방 1.0 중량%, 총당 33.1 중량%, 환원당 15.2 중량%, 회분 0.9 중량% 및 수분 54.5 중량%로 분석되었으며, 무기 성분 분석 결과, 나트륨 432.7ppm, 마그네슘 309.8ppm, 칼슘 527.4ppm, 칼륨 753.4ppm, 망간 66.7ppm, 철 59.4ppm, 아연 8.2ppm, 알루미늄 58.3ppm 및 인 1911.9ppm으로 분석되었다. However, as research on the food processing of Bony, the inner skin of the night, is progressing, it contains not only sugars, amino acids, and minerals, but also Tannin or catechin, which have been shown to be clinically effective in treating various diseases. As a result of component analysis on 100 g of balm balne, it was analyzed as 2.9 wt% protein, 1.0 wt% fat, 33.1 wt% total sugar, 15.2 wt% reducing sugar, 0.9 wt% ash, and 54.5 wt% moisture. As a result, it was analyzed that sodium 432.7 ppm, magnesium 309.8 ppm, calcium 527.4 ppm, potassium 753.4 ppm, manganese 66.7 ppm, iron 59.4 ppm, zinc 8.2 ppm, aluminum 58.3 ppm and phosphorus 1911.9 ppm.

또한, 타닌은 12.2 중량%, 카테킨은 0.1 중량%가 평균 함유된 것으로 분석되면서, 밤 보늬를 이용한 기능성 식품 제조시 상품성 및 시장성 확보가 가능해짐에 따라 밤 보늬를 이용한 식품 개발이 활발히 이루어지고 있는 실정이다.In addition, it is analyzed that the tannin is 12.2% by weight, catechin 0.1% by weight on average, it is possible to secure the marketability and marketability when manufacturing functional foods using balm balne, active development of food using balm balne to be.

밤 보늬에 대한 유익성이 밝혀졌음에도 불구하고, 밤 보늬가 가지는 특유의 떫은맛을 제거하기가 쉽지 않아 상품화가 어렵고, 밤 보늬를 이용하여 가공식품으로 생산하더라도 특유의 떫은맛이 기호성을 현저히 저하시켜 상품 판매가 원활하지 못한 문제점이 있었다.Even though the benefits of chestnut bonnie have been revealed, it is difficult to commercialize it because it is not easy to remove the unique astringent taste of chestnut bonnie. There was a problem that sales were not smooth.

밤 보늬를 선별하여 60~85℃의 열풍으로 수분율이 9% 이하가 될 정도로 1~4시간 건조한 후 온도 100℃~300℃에서 10~30분 덖음하여 대기 중에서 식힌 후 -18℃로 냉동 보관하는 원료준비공정과, After selecting chestnuts, dry them for 1 ~ 4 hours so that the moisture content becomes 9% or less with hot air of 60 ~ 85 ℃, cool them for 10 ~ 30 minutes at temperature of 100 ℃ ~ 300 ℃, cool them in air, and store them at -18 ℃. Raw material preparation process,

준비된 원료 0.5~2중량%에, 식품첨가물인 밀크칼슘 0.01~0.1중량%와, 중탄산수소나트륨 0.01~0.1중량%, 정제수 97.8~99.48중량%를 혼합하여 온도 95℃에서 2분간 열수 추출하는 추출공정과,Extraction process of hot water extraction at a temperature of 95 ° C for 2 minutes by mixing 0.5 to 2% by weight of the prepared raw material, 0.01 to 0.1% by weight of milk calcium as a food additive, 0.01 to 0.1% by weight of sodium bicarbonate, and 97.8 to 99.48% by weight of purified water. and,

상기 추출액을 원심분리기에서 원심분리하여 추출액에 함유된 펄프질 제거하는 원심분리공정과,A centrifugation step of removing the pulp contained in the extract by centrifuging the extract in a centrifuge;

펄프질이 제거된 추출액을 1~5㎛의 미세필터를 이용해 여과하는 여과공정과, A filtration step of filtering the extract from which pulp has been removed using a fine filter of 1 to 5 μm,

상기 여과된 추출액 99.875%에 식품의 보존성을 높이는 식품첨가물로서 인증된 천연보존제 0.02%, 식품 원료의 원활한 혼합 안정을 위한 식품첨가물로서 인증된 복합안정제 0.105%를 혼합하는 혼합공정과, A mixing process of mixing the filtered extract with a preservative of 0.02% of a natural preservative as a food additive to increase the preservation of food in food 99.875%, 0.105% of a complex stabilizer certified as a food additive for smooth mixing and stabilization of food ingredients;

혼합액을 0.2㎛의 미세필터를 이용해 여과하는 2차 여과공정과, A secondary filtration step of filtering the mixed solution using a 0.2 μm fine filter,

상기 혼합액을 135℃에서 1분간 살균하는 살균공정과,A sterilization process of sterilizing the mixed solution at 135 ° C. for 1 minute;

살균된 혼합액을 88℃~92℃로 냉각하여 제품 용기에 주입하는 충진공정으로 구성된다.It consists of a filling process in which the sterilized mixed solution is cooled to 88 ° C. to 92 ° C. and injected into a product container.

한편, 용기에 충진된 제품은 필요에 따라서 자체품온으로 7~10분간 후 살균하는 후살균공정을 추가적으로 수행할 수 있으며, 제품 포장시에는 완제품을 중심온도 40℃ 이하에서 포장박스에 담아서 포장하게 된다.On the other hand, the product filled in the container can be additionally sterilized after 7 ~ 10 minutes sterilization at its own temperature, if necessary, and the finished product is packaged in a packaging box at the center temperature of 40 ℃ or less .

본 발명은 밤의 속껍질인 보늬를 가공하여 보늬에 함유된 유익한 성분을 파괴하지 않으면서도 특유의 떫은맛을 제거하여 음료로 생산함으로써, 음용이 용이하고 건강에 유익한 음료를 대량으로 생산할 수 있는 효과가 있다.The present invention is processed to remove the unique astringent taste without destroying the beneficial ingredients contained in the chestnut by processing the inner skin of the balnean, it is easy to drink and has an effect that can produce a large amount of health-friendly drinks .

또한, 버려지던 밤 보늬를 원료로 재가공하여 건강에 유익한 음료를 생산하기 때문에 원료의 구입과 그에 따른 비용이 크게 절감됨으로써 식품 가공시에 제조원가를 크게 절감할 수 있는 효과도 있다.In addition, the discarded chestnut is processed again as a raw material to produce a drink that is beneficial to health, so that the purchase of raw materials and the corresponding costs are greatly reduced, thereby greatly reducing the manufacturing cost during food processing.

밤의 과육을 얻기 위하여 먼저 밤에서 외피와 내피인 보늬를 분리한 후, 분리된 보늬는 별도로 선별하여 60~85℃의 열풍으로 건조시켜 밤 보늬의 수분율이 9% 이하로 건조하게 된다.In order to obtain the flesh of the chestnut, the outer skin and the inner skin of the bony are first separated, and the separated bonnet is separately selected and dried by hot air at 60 to 85 ° C., and the moisture content of the chestnut is dried to 9% or less.

이렇게 건조된 밤 보늬는 100℃~300℃의 고온에서 10~30분 덖음한 후 대기 중에서 식혀서 -18℃에서 냉동 보관함으로서, 변질 없이 장기 보관이 가능케 된다.The dried chestnut is dried for 10 to 30 minutes at a high temperature of 100 ℃ ~ 300 ℃ and then cooled in the air and stored frozen at -18 ℃, long-term storage without alteration is possible.

상기와 같이 냉동 보관된 밤 보늬 0.5~2중량%에, 식품첨가물인 밀크칼슘 0.01~0.1중량%와, 중탄산수소나트륨 0.01~0.1중량%, 정제수 97.8~99.48중량%를 넣고 온도 95℃에서 2분간 열수 추출하게 되면 밤 보늬가 가지는 특유의 떫은맛이 제거된다.To 0.5 ~ 2% by weight of the chestnut frozen as described above, 0.01 ~ 0.1% by weight of food calcium milk, 0.01 ~ 0.1% by weight of sodium bicarbonate, 97.8 ~ 99.48% by weight of purified water was added for 2 minutes at a temperature of 95 ℃ Hot water extraction removes the unique bitterness of chestnut bonnie.

이렇게 추출된 추출액을 원심분리기에서 원심분리하여 추출액에 함유된 펄프질을 제거한 후, 원심분리된 추출액을 1~5㎛의 미세필터를 이용해 여과하여 다시 한번 추출액에 함유된 펄프질과 미세입자를 여과하게 된다.The extracted extract is centrifuged in a centrifuge to remove the pulp contained in the extract, and then the centrifuged extract is filtered using a 1-5 μm fine filter to filter the pulp and fine particles contained in the extract once again. Done.

그리하여 여과된 추출액 99.875%에 식품의 보존성을 높이는 식품첨가물로서 인증된 복합황금추출액과 같은 천연보존제 0.02%와 식품 원료의 원활한 혼합 안정을 위한 식품첨가물로서 인증된 효소처리스테비아와 같은 복합안정제 0.105%를 혼합한 후 그 혼합액을 0.2㎛의 미세필터를 이용해 여과하는 2차 여과공정을 수행 한 후, 그 혼합액을 135℃에서 1분간 고온 살균하고, 살균된 혼합액을 88℃~92℃로 냉각하여 제품 용기에 주입함으로써, 밤 보늬 음료가 완성되는 것이다.Thus, to 99.875% of the filtered extract, 0.02% of natural preservatives such as complex golden extracts certified as food additives to enhance food preservation, and 0.105% of complex stabilizers such as enzyme treatment stevia certified as food additives for smooth mixing and stabilization of food ingredients. After mixing, the mixture is filtered using a 0.2 μm fine filter, followed by a secondary filtration step, and then the mixture is sterilized at 135 ° C. for 1 minute, and the sterilized mixture is cooled to 88 ° C. to 92 ° C. in a product container. By injecting into the night, the drink is complete.

위와 같은 제조 과정을 통해서 제조된 밤 보늬 음료는 농도가 0.75Brix인 것이 가장 바람직하며, 필요에 따라서 다양한 첨가물을 첨가할 수 있게 되는데 첨가물을 첨가한 예는 다음과 같다.Chestnut drink prepared through the above manufacturing process is most preferably a concentration of 0.75Brix, it is possible to add a variety of additives as needed. Examples of the addition of additives are as follows.

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(실시 예 1)(Example 1)

밤 보늬 열수 추출액 99.875중량%에, 자당지방산에스테르 0.005중량%, 비타민C 0.07중량%, 효소처리스테비아 0.03중량%, 복합황금추출액 0.02중량%를 포함함으로써, 또 다른 맛과 기능성을 가진 밤 보늬 음료를 제조할 수 있다.Chestnut Bony drink with 99.875% by weight of hot water extract, 0.005% by weight of sucrose fatty acid ester, 0.07% by weight of vitamin C, 0.03% by weight of enzyme treatment stevia, 0.02% by weight of complex golden extract, It can manufacture.

Claims (7)

밤 보늬를 선별하여 수분율이 9% 이하로 건조한 후, 고온에서 덖음하여 식힌 후, 냉동 보관하는 원료준비공정과, After preparing chestnuts, the moisture content is dried to 9% or less, and after cooling at high temperature, they are cooled and stored in a raw material preparation process. 준비된 원료에 식품첨가물인 밀크칼슘과 중탄산수소나트륨과 정제수를 혼합하여 95℃에서 1~5분간 열수 추출하는 추출공정과,An extraction process of mixing hot calcium calcium, sodium bicarbonate, and purified water with food additives and extracting hot water at 95 ° C. for 1 to 5 minutes, 상기 추출액을 원심분리기에서 분리하여 펄프질 제거하는 원심분리공정과,A centrifugation process of separating the extract from a centrifuge and removing pulp; 펄프질이 제거된 추출액을 1~5㎛의 미세필터를 이용해 여과하는 여과공정과, A filtration step of filtering the extract from which pulp has been removed using a fine filter of 1 to 5 μm, 상기 여과된 추출액에 식품의 보존성을 높이는 식품첨가물로서 인증된 천연보존제와, 식품 원료의 원활한 혼합 안정을 위한 식품첨가물로서 인증된 복합안정제 혼합하는 혼합공정과, A mixing process of mixing a natural preservative certified as a food additive to increase the preservation of food in the filtered extract and a composite stabilizer certified as a food additive for smooth mixing and stabilization of food ingredients; 상기 혼합액을 0.2㎛의 미세필터를 이용해 여과하는 2차 여과공정과, A secondary filtration step of filtering the mixed solution using a 0.2 μm fine filter, 상기 혼합액을 135℃에서 1분간 살균하는 살균공정과,A sterilization process of sterilizing the mixed solution at 135 ° C. for 1 minute; 살균된 혼합액을 88℃~92℃로 냉각하여 제품 용기에 주입하는 충진공정으로 구성되는 밤 보늬 음료 제조 방법Chestnut beverage preparation method consisting of a filling process for cooling the sterilized mixed solution to 88 ℃ ~ 92 ℃ injected into the product container 청구항 1에 있어서, 원료준비공정은 밤 보늬를 선별하여 60~85℃의 열풍으로 밤 보늬의 수분율이 9%이하가 될 정도로 1~4시간 건조한 후 온도 100℃~300℃에서 10~30분 덖음한 후 대기 중에서 식혀서 -18℃에 보관하는 것을 포함하는 밤 보늬 음료 제조 방법The method of preparing a raw material according to claim 1, wherein the raw material preparation process is performed by screening chestnuts and drying them for 1 to 4 hours so that the moisture content of chestnuts is reduced to 9% or less by hot air of 60 to 85 ° C, and then boils for 10 to 30 minutes at a temperature of 100 ° C to 300 ° C. Method of making chestnut beverages, including cooling them in air and then storing them at -18 ° C 청구항 1에 있어서, 추출공정은 밤 보늬 원료 0.5~2중량%에, 식품첨가물인 밀크칼슘 0.01~0.1중량%와, 중탄산수소나트륨 0.01~0.1중량%, 정제수 97.8~99.48중량%를 넣어서 95℃에서 열수 추출하는 것을 포함하는 밤 보늬 음료 제조 방법The extraction process according to claim 1, wherein the extraction step is put at 0.5 ~ 2% by weight raw material, 0.01 ~ 0.1% by weight of food calcium, 0.01 ~ 0.1% by weight of sodium bicarbonate, 97.8 ~ 99.48% by weight of purified water at 95 ℃ Chestnut beverage preparation method comprising extracting hot water 청구항 1에 있어서, 혼합공정은 여과된 추출액 99.875%에 복합안정제 0.105%, 천연보존제 0.02%를 혼합하는 것을 포함하는 밤 보늬 음료 제조 방법The method of claim 1, wherein the mixing process comprises mixing 99.875% of the filtered extract with 0.105% of a complex stabilizer and 0.02% of a natural preservative. 청구항 1의 제조 방법에 의해 추출되는 열수 추출액은 그 농도가 0.75Brix인 것을 특징으로 하는 밤 보늬 음료The hot water extract extracted by the manufacturing method of claim 1 has a concentration of 0.75 Brix 청구항 1의 제조 방법에 의해 제조된 열수 추출액 99.875중량%에, 자당지방산에스테르 0.005중량%, 비타민C 0.07중량%, 효소처리스테비아 0.03중량%, 복합황금추출액 0.02중량%를 포함하는 것을 특징으로 하는 밤 보늬 음료.Chestnuts comprising 99.875% by weight of hot water extract prepared by the method of claim 1, comprising 0.005% by weight of sucrose fatty acid ester, 0.07% by weight of vitamin C, 0.03% by weight of enzyme treatment stevia, and 0.02% by weight of complex golden extract. Bony drink. 삭제delete
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JPH09275950A (en) * 1996-04-18 1997-10-28 Pairei:Kk Production of blended chestnut tea
KR100376136B1 (en) 1998-08-13 2003-06-18 주식회사 코리아나화장품 Astringent Cosmetic Composition Containing Yulpi Extract
KR100541065B1 (en) 2003-05-29 2006-01-10 정현호 Beverage using astringent coat of chestnut
KR100543111B1 (en) 2003-01-13 2006-01-20 주식회사한국야쿠르트 Material for inhibiting activity of cathepsin k by extracting nutshell of chestnut

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09275950A (en) * 1996-04-18 1997-10-28 Pairei:Kk Production of blended chestnut tea
KR100376136B1 (en) 1998-08-13 2003-06-18 주식회사 코리아나화장품 Astringent Cosmetic Composition Containing Yulpi Extract
KR100543111B1 (en) 2003-01-13 2006-01-20 주식회사한국야쿠르트 Material for inhibiting activity of cathepsin k by extracting nutshell of chestnut
KR100541065B1 (en) 2003-05-29 2006-01-10 정현호 Beverage using astringent coat of chestnut

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