KR100981188B1 - Arrowroot Beverage and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to a beverage and a preparation method thereof in more detail in the beverage, in the manufacture of beverages and beverages containing the concentrate and herbal extracts, comprising the steps of mixing the concentrate, herbal extracts and subsidiary materials It relates to a method for producing a beverage.

The beverage of the present invention contains a functional substance such as isoflavone compound of starch, which is not only good for health, but also can be provided as a hangover and thirst quenching beverage.

칡, drink, brown root, herbal medicine, isoflavones, sugars, acidulants

Description

ArArrowroot Beverage and Manufacturing Method Thereof}

The present invention relates to a beverage and a preparation method thereof in more detail in the beverage, in the manufacture of beverages and beverages containing the concentrate and herbal extracts, comprising the steps of mixing the concentrate, herbal extracts and subsidiary materials It relates to a method for producing a beverage.

The present invention is to make a hangover and thirst quenching drink using the juice extract and 과칡.

Root (Arrowroot) is a perennial vine plant belonging to the legumes and grows well in the hills and valleys of Korea's mountains. The stem grows about 6-10m, the leaves are egg-shaped, and in August, purple flowers are long, and the stalks in bloom are in inflorescences. Galbun has long been used as a nutritious food for the sick and children. Chopped chopped roots and dried them to be used as a raw material for herbal medicine, herbs and tea. Starch is edible and edible, and the skin of the vine is called <cheongolchi>, which is a substitute for strings and weaves, and leaves are used for feed or food. In Korea's food industry, roots are classified as wild plants in the classification of raw materials, and browning is classified as animals and plants that can use only a minimum amount as side materials. But leaves are said to be unavailable.

Pueraria Radix is processed from the roots of larvae and contains 10-14% starch and isoflavone derivatives, daidzin (daidze-in-7-glucosude), puerarin, puerarin-7-xyloside, genistein and formonetin. Contains bobinin, kaempferol-rhamnoside and asparagine. The isoflavone compound of this root is hardy and especially strong in the ingredient called daidzein. It has been reported to have various effects on various metabolic functions such as hypertension, myocardial infarction, dysfunction, diabetes, arteriosclerosis, and the like. It is also used for drinking of headaches, fever, thirst, and gastric dysfunction due to heavy drinking. It is known that it is effective for headache, antigangling, dry mouth, sogal, margin imperfection, fever, diarrhea, hypertension, and tendency pain. Recent studies report that the compounds isolated from the root extracts were puerarin, PG-3, puerol B, daidzin, genistin, medicarpin, glycinol, and tuberosin. At the same time, as there is a growing interest in alternative medicine that complements modern medicine, alternative medicines with fewer side effects are attracting attention. Vinson et al. Reported that vitamins and nutrients such as ascorbic acid, tocopherol, pyridoxal, niacinamide, sodium selenite, sodium yeast, and carnosine reduced plasma glycoprotein concentrations and inhibited the production of final glycated products. Yokozawa et al. Conducted animal experiments based on the results of screening the inhibitory effects of the final glycation product in Chinese and Chinese in vitro, and found that rhubarb extract and Jinmu-tang are effective in diabetic nephritis.

In the prior art related to the present invention, Korean Patent Publication No. 1997-0073404 (Method of preparing beverage) injects purified water, sugar and caramel into the juice to sterilize and inject carbon dioxide gas. Korean Patent Laid-Open Publication No. 1999-0032038 (Preparation Method for Soft Drinks) is a soft drink sterilized at 105 ° C for 10 minutes after removing starch from the juice and adjusting the pH to 3.5 to 4.2 by adding purified water, sweetener, and citric acid. . Korean Patent Laid-Open Publication No. 2000-0013312 (Method of preparing beverages) is a powdered beverage in which sugar, fructose, caramel, water, and yulmu are mixed to alleviate the bitter taste of the juice. Korean Patent Registration 10-0367259 (functional beverage containing the root extract and its preparation method) is composed of root extract, glucose, citric acid, potassium chloride, magnesium chloride, calcium lactate, salt, sodium citrate, sugar alcohol, purified water. However, they differ from the present invention in the technical configuration.

The present invention is a method for recycling the remaining residue after extracting the extract having pharmacological effect from the root of the root of the present invention is a new type of hangover and thirst quenching using the extract obtained by hot water extraction or enzymatic treatment of the root by-product It is intended to provide a method of preparation thereof.

The present invention contains a large amount of carbohydrates of starch system, so this material may occur as a precipitate in the final beverage product, so a fine filtration process is required to prevent this. In addition, since the beverage is easy to deteriorate characteristics, a certain sterilization process is essential.

The present invention is to develop a palatable beverage in which the functional substance and the herbal medicine extract of the 칡 in harmony with the sugar.

In the present invention, washing with water and washing with water, putting in a juicer and applying pressure to obtain a juice of juice, and drying the juice residue with hot air, adding purified water five times to extract purified water at 100 ° C. or more for 3 to 4 hours. And, the extract was filtered with a 5 ~ 10㎛ filter cloth and concentrated under reduced pressure at 50 ~ 60 ℃, sterilized at 95 ℃ for 20 to 30 minutes to obtain the concentrate, the extract juice, the extract concentrate, herbal extracts, sugars, An acidic beverage composition comprising a step of mixing the acidulant and the like and filtering with 0.5 μm filter cloth, followed by HTST (high temperature short time) sterilization treatment is filled.

칡 is used as a health food due to the effects of sweating, antipyretic, and nourishing tonic, is starch isoflavone compound has a jingyeong action, especially in the ingredient called daidzein. It has been reported to have various effects on various metabolic functions such as hypertension, myocardial infarction, dysfunction, diabetes, arteriosclerosis, and the like. In addition, it is consumed in the symptoms of headache, fever, thirst, gastric dysfunction due to excessive drinking, and relieves fever, vibratory cracking, pulsation repulsion, elevation branch, external fever, headache, antigangling, small mouth, margin impurity, fever, diarrhea and high blood pressure. In addition, it is known to be effective in tendency and tenderness.

The present invention provides herbal beverages by mixing herbal extracts, sugars, acidulants and the like in the juice and extracts.

The present invention is to provide a beverage.

The beverage of the present invention includes a concentrate and herbal extracts.

The present invention relates to a beverage containing a concentrate and a herbal extract in the beverage.

In the beverage of the present invention, the juice concentrate can be obtained by concentrating the juice solution which juiced the juice. For example, the juice of the juice obtained by juice of the juice was filtered through a 5 ~ 10㎛ filter cloth and then concentrated under reduced pressure at 50 ~ 60 ℃, sterilized 10 ~ 30 minutes at 90 ~ 130 ℃ can obtain the juice concentrate.

Concentrate concentrate in the beverage of the present invention can be obtained by hydrolyzing purified water to the juice extract obtained after the juice of juice and then extracted at a high temperature to obtain an extract and then filtered and concentrated. For example, Concentrate Concentrate extract is obtained by extracting the juice extract after extracting the extract from the juice of 5-7 times the weight of the juice extract and extracting at 100 ℃ to 130 ℃ for 3 to 4 hours to obtain the extract After filtration through a 5 ~ 10㎛ filter cloth and concentrated under reduced pressure at 50 ~ 60 ℃, sterilized 10 ~ 30 minutes at 90 ~ 130 ℃ can obtain a concentrated solution.

In the beverage of the present invention, the concentrated juice solution can be obtained by drying the juice residue obtained after the juice of the juice and then purified by stirring the purified water and then extracting at high temperature to obtain the extract and then filtered and concentrated. In one example, the concentrate concentrates the dried juice residue obtained after the juice is dried for 30 minutes to 1 hour with 60-80 ° C hot air, and the dried juice residue is purified to 5-7 times the weight of the juice residue. The extract was extracted for 3 to 4 hours at 100 ° C. to 130 ° C. to obtain an extract. The extract was filtered through a 5-10 μm filter cloth, concentrated under reduced pressure at 50 to 60 ° C., and then heated at 90 to 130 ° C. for 10 to 30 minutes. Sterilization can give a concentrated solution.

Herbal medicine extract in the beverage of the present invention can be used any one or more selected from the group of jujube extract, alder extract, leaf extract.

Herbal medicine extract in the beverage of the present invention is good to use jujube extract, alder extract and leaf extract.

In the herbal beverages of the present invention, the herbal medicine extract may use an extract obtained by hot water extraction of each herbal medicine material at a high temperature. For example, each herbal material that has removed all the foreign substances on the surface by a method such as washing is added to the purified water 5 to 10 times the weight of each herbal material, and the content of the first purified water is 10 to 50% at 100 ° C to 150 ° C. After extracting to obtain an extract, the extract is filtered through a 5 ~ 10㎛ filter cloth and sterilized for 10 to 30 minutes at 100 ℃ to 130 ℃ can be obtained each herbal extract. Meanwhile, the herbal extracts obtained above may be further concentrated under reduced pressure at 50 to 60 ° C. after filtration and before sterilization to obtain the herbal extracts.

The beverage of the present invention can be used as a subsidiary ingredient used in conventional beverages in addition to the above-mentioned concentrated juice, herbal extracts. For example, any one or more selected from honey, liquid fructose, xylitol, herbal essence, hydrous citric acid, and nicotinic acid amide may be used as an ingredient that is a component used in a conventional beverage. Preferably, honey, liquid fructose, xylitol, herbal essence, hydrous citric acid and nicotinic acid amide may be used as a subsidiary ingredient which is a component used in conventional beverages.

The present invention can provide a beverage containing yolk concentrate 2.0-2.5wt%, jujube extract 4.0-4.5wt%, alder extract 0.15-0.25wt%, leaf extract 0.15-0.25wt%.

The present invention is 2.0-2.5wt% concentrate, 4.0-4.5wt% jujube extract, 0.15-0.25wt% alder extract, 0.15-0.25wt% upper leaf extract, 1.5-2.5wt% honey, 8-12wt% liquid fructose, A beverage containing xylitol 0.5 to 1.5 wt%, herbal essence 0.08 to 0.12 wt%, hydrous citric acid 0.1 to 0.15 wt%, nicotinic acid amide 0.005 to 0.015 wt% and the balance of purified water can be provided.

The present invention includes a method for producing a beverage.

Preparation method of the beverage of the present invention in the preparation of beverage, comprising the step of mixing the concentrate, herbal extracts and subsidiary materials.

In the preparation of whey beverages of the present invention, the whey concentrate may be one obtained by concentrating a wort juice. As an example, the juice extract obtained by juice of juice is filtered through a 5-10 μm filter cloth, and then concentrated under reduced pressure at 50 to 60 ° C., followed by sterilization at 90 to 130 ° C. for 10 to 30 minutes to obtain a juice concentrate.

In the preparation of beverages of the present invention, the concentrated juice solution can be used to obtain purified water by extracting the purified water after extracting the purified water in the juice extract obtained after extracting the juice at high temperature. For example, Concentrate Concentrate extract is obtained by extracting the juice extract after extracting the extract from the juice of 5-7 times the weight of the juice extract and extracting at 100 ℃ to 130 ℃ for 3 to 4 hours to obtain the extract After filtering with a 5 ~ 10㎛ filter cloth and concentrated under reduced pressure to 50 ~ 60 ℃, sterilized for 10 to 30 minutes at 90 ~ 130 ℃ can be used.

In the preparation of beverages of the present invention, 칡 concentrate can be used to obtain the extract after drying the 칡 juice residue obtained after the 칡 juice to extract purified water and then extracted at high temperature to obtain an extract. In one example, the concentrate concentrates the dried juice residue obtained after the juice is dried for 30 minutes to 1 hour with 60-80 ° C hot air, and the dried juice residue is purified to 5-7 times the weight of the juice residue. The extract was extracted for 3 to 4 hours at 100 ° C. to 130 ° C. to obtain an extract. The extract was filtered through a 5-10 μm filter cloth, concentrated under reduced pressure at 50 to 60 ° C., and then heated at 90 to 130 ° C. for 10 to 30 minutes. Sterilized ones can be used.

Herbal medicine extract in the preparation of the present invention can be used any one or more selected from the group of jujube extract, alder extract, leaf extract.

Herbal medicine extract in the manufacture of the beverage of the present invention, it is preferable to use jujube extract, alder extract and leaf extract.

Herbal medicine extract in the manufacture of the beverage of the present invention can be used for extracting the hot water extracted each herbal medicine material at a high temperature. For example, each herbal material that has removed all the foreign substances on the surface by a method such as washing is added to the purified water 5 to 10 times the weight of each herbal material, and the content of the first purified water is 10 to 50% at 100 ° C to 150 ° C. After extracting to obtain an extract, each of the herbal extracts obtained by filtering the extract with a 5 ~ 10㎛ filter cloth and sterilized for 10 to 30 minutes at 100 ℃ ~ 130 ℃ can be used. Meanwhile, the herbal extracts obtained by further decompression concentration at 50 to 60 ° C. after filtering and sterilizing the respective herbal extracts obtained above may be used.

In the preparation of the beverage of the present invention, in addition to the above-mentioned concentrate and herbal extracts, the components used in conventional beverages may be used as subsidiary materials. For example, any one or more selected from honey, liquid fructose, xylitol, herbal essence, hydrous citric acid, and nicotinic acid amide may be used as an ingredient that is a component used in a conventional beverage. Preferably, honey, liquid fructose, xylitol, herbal essence, hydrous citric acid and nicotinic acid amide may be used as a subsidiary ingredient which is a component used in conventional beverages.

In the present invention, in the preparation of beverages, the concentrate of the beverage containing 2.0 to 2.5wt%, jujube extract 4.0 to 4.5wt%, alder extract 0.15 to 0.25wt%, leaf extract 0.15 to 0.25wt% It can provide a manufacturing method.

The present invention is 2.0-2.5wt% concentrate, 4.0-4.5wt% jujube extract, 0.15-0.25wt% alder extract, 0.15-0.25wt% lettuce extract, 1.5-2.5wt% honey, 8-12wt% liquid fructose, It is possible to provide a method for producing a beverage comprising xylitol 0.5 to 1.5 wt%, herbal essence 0.08 to 0.12 wt%, hydrous citric acid 0.1 to 0.15 wt%, nicotinic acid amide 0.005 to 0.015 wt% and the balance of purified water. have.

1 is a flowchart showing an example of the beverage production of the present invention.

Hereinafter, the present invention will be described in more detail. At this time, the concentrate of the present invention in the preparation of beverages will be described by taking an example obtained from the juice residue.

1) 칡 juice step

Buy commercially, cut about 10cm, wash with water, and cut into 1 ~ 3cm size by using a cutter. Put the shredded 칡 into a juicer and pressurize it at ³ ~ 5kg / cm ² to obtain 칡 juice from 칡 and separate it from 칡 juice residue.

2) 칡 concentrate manufacturing step

The dried juice residue obtained in step 1) was dried by hot air at 60-80 ° C., purified water was added 5-7 times and extracted at 100 ° C.-130 ° C. for 3-4 hours, and the extract was filtered with a 5-10 μm filter cloth. The extract is concentrated under reduced pressure at 50 to 60 ° C., and then sterilized at 90 to 130 ° C. for 10 to 30 minutes to obtain the concentrate.

3) Herbal Medicine Extract Manufacturing Step

Herbal medicine extract is finely chopped each medicinal herb and put 5 to 7 times the purified water to the weight of each medicinal herbs, the content of purified water at 100 ℃ or more, preferably 100 ℃ to 150 ℃ 10 to 50% by weight of the first purified water Each herbal extract obtained by extracting and then sterilizing for 10-30 minutes at 100 ℃ to 130 ℃ filtered by 5-10 ㎛ filter cloth can be used. Meanwhile, each herbal extract obtained above may be further concentrated under reduced pressure at 50 to 60 ° C. after filtration and before sterilization.

The medicinal herb material may be any one or more selected from the group of jujube, alder, upper leaf.

4) 칡 beverage manufacturing stage

2.0-2.5 wt% of the extract obtained in step 2) and 4.0-4.5 wt% of the jujube extract obtained in step 3), 0.15 to 0.25 wt% of the alder extract, 0.15 to 0.25 wt% of the lettuce extract, and 1.5 to 2.5 wt. Of honey. % (East-West food product), liquid fructose 8-12 wt% (target product), xylitol 0.5-1.5 wt% (LG product), herbal essence 0.08-0.12 wt% (Korea Farm Products), hydrous citric acid 0.1-0.15 wt% ( First product), nicotinic acid amide 0.005-0.015 wt% (product of the first product), and the remainder of the purified water are mixed and filtered with a 0.5 µm filter cloth. Put the filtered beverage composition to sterilize by HTST (high temperature short time) method to prepare the beverage.

The sterilized beverage is filled in a container, and then packaged and commercialized.

Hereinafter, the content of the present invention will be described in detail through 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.

Preparation Example 1 Preparation of Concentrated Liquid

After washing the washed 로 into 1cm size, put it in a juicer to apply juice under pressure to obtain a juice extract and juice residue, and separated the juice juice and juice residue. The dried juice residue was dried with hot air at 70 ° C. for 30 minutes, and then the dried juice residue was added to purified water five times the weight of the juice residue and extracted at 100 ° C. for 4 hours to obtain the extract. After the filtrate was filtered through a 5 μm filter cloth, the filtrate was concentrated under reduced pressure at 60 ° C. and sterilized at 95 ° C. for 20 minutes to obtain a fibrate concentrate.

Preparation Example 2 Herbal Medicine Extract Preparation

After removing all foreign substances on the surface by washing, add each medicinal herb to purified water 5 times the weight of medicinal herb material and extract it at 100 ℃ until the content of purified water reaches 50%. Each herbal extract obtained by filtration with a filter cloth and sterilized for 20 minutes at 100 ℃.

In the above herbal extracts were used jujube, alder, upper leaf.

<Examples 1-4>

칡 Concentrate obtained in Preparation Example 1 and Preparation Example 2, herbal extracts and subsidiary materials were mixed and sterilized by HTST (high temperature short time) method to prepare a beverage.

At this time, the components of 칡 beverages are ∼ concentrate 2.0-2.5wt%, jujube concentrate 4.0-4.5wt%, alder extract 0.15-0.25wt%, leaf extract 0.15-0.25wt%, honey 1.5-2.5wt%, liquid fructose 8- 12 wt%, xylitol 0.5 to 1.5 wt%, herbal essence 0.08 to 0.12 wt%, hydrous citric acid 0.1 to 0.15 wt%, nicotinic acid amide 0.005 to 0.015 wt%, and the rest of the purified water was used. Table 1-1 and Table 1-2 are shown.

<Test Example>

The sensory test was carried out on the beverages made in the same manner as in Examples 1 to 4. Well trained panelists (6 men and women in their 20's, 30's and 40's) were compared and evaluated in terms of their overall taste and presented in a 5-point scale, shown in Table 1-1 and Table 1-2.

Table 1-1. 조성 Drink composition cost and sensory evaluation

Material composition Example 1 Example 2 weight% Sensuality weight% Sensuality 칡 Concentrate 2.20





3.5 2.20





3.7







Browning concentrate - - Jujube concentrate 4.30 4.30 Milk Thistle Extract - - Alder Extract 0.20 0.2 Leaf extract 0.20 0.20 honey 2.00 2.40 Liquid fructose 10.00 11.00 Xylitol 1.00 1.00 Herb Essence 0.10 0.10 Citric acid 0.12 0.12 Nicotinic amide 0.01 0.01 Soda Benzoate 0.02 - Purified water 79.85 78.47 system 100 100

Table 1-2. 조성 Drink composition cost and sensory evaluation

Material composition Example 3 Example 4 weight% Sensuality weight% Sensuality 칡 Concentrate 2.00





3.5 2.10





3.7







Browning concentrate 1.00 - Jujube concentrate 4.00 4.20 Milk Thistle Extract 0.20 - Alder Extract 0.20 0.20 Leaf extract 0.20 0.20 honey 2.00 2.15 Liquid fructose 10.00 10.05 Xylitol 1.00 1.00 Herb Essence 0.15 0.10 Citric acid 0.15 0.12 Nicotinic amide 0.01 0.01 Soda Benzoate 0.02 - Purified water 79.07 80.07 system 100 100

* In Table 1-1 and Table 1-2, the browning extract and milk thistle extract were used to extract the respective materials under the same conditions as the preparation of the herbal medicine extract.

* The figures for the sensuality of the beverages in Table 1-1 and Table 1-2 are the values obtained by dividing the total scores of the sensory test agents by the number of sensory test agents, and then rounding off to two decimal places. Means.

In Examples 2 and 4, it was shown that the functionality is relatively good compared to Examples 1 and 3, but there is no significant difference. These results were found to be due to the tendency to avoid sodium benzoic acid as a chemical compound in the compounding ratio, and the final compounding ratio of the present invention was determined to exclude the synthetic preservatives.

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.

The present invention can provide a delicious hangover and thirst quenching drink by mixing the whey concentrate obtained by removing impurities from the juice residue after 칡 juice with the 조성물 beverage composition to prepare a drink. It is also an advantageous invention in terms of recycling resources of waste residues being treated as waste.

1 is a process chart showing an example of the beverage production of the present invention.

Claims (4)

에 For beverages, 칡 concentrate 2.0 ~ 2.5wt%, jujube extract 4.0 ~ 4.5wt%, alder extract 0.15 ~ 0.25wt%, leaf extract 0.15 ~ 0.25wt%, honey 1.5 ~ 2.5wt%, liquid fructose 8-12wt %, Xylitol 0.5 to 1.5 wt%, herbal essence 0.08 to 0.12 wt%, hydrous citric acid 0.1 to 0.15 wt%, nicotinic acid amide 0.005 to 0.015 wt% and the remaining purified water. 제조 In beverage preparation, ∼concentrate is 2.0-2.5wt%, Chinese herb extract 4.0-4.5wt%, alder extract 0.15-0.25wt%, lettuce extract 0.15-0.25wt% and honey 1.5-2.5wt% , Liquid fructose 8-12 wt%, xylitol 0.5-1.5 wt%, herbal essence 0.08-0.12 wt%, hydrous citric acid 0.1-0.15 wt%, nicotinic acid amide 0.005-0.015 wt% and the balance of purified water Method of making a drink. delete delete

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