KR101049424B1 - Buckwheat draft drink and its manufacturing method - Google Patents

Abstract

The present invention relates to a buckwheat draft product and a method for preparing the same, more particularly, in the production of a buckwheat draft product and a draft product containing the draft protein, buckwheat mixture extract, vitamin C, a pH adjuster, and purified water in the draft protein, The present invention relates to a method for preparing buckwheat draft protein beverage, comprising the step of mixing the draft protein extract, buckwheat mixture extract, vitamin C, a pH adjuster, and purified water.

Raw Malt, Buckwheat, Beverage, Raw Malt Extract, Buckwheat Blend Extract

Description

Buckwheat draft drink and its manufacturing method {Saengmaeksan Herb Tea drink including buck wheat and the Process for the same}

The present invention relates to a buckwheat draft product and a method for preparing the same, more particularly, in the production of a buckwheat draft product and a draft product containing the draft protein, buckwheat mixture extract, vitamin C, a pH adjuster, and purified water in the draft protein, The present invention relates to a method for preparing buckwheat draft protein beverage, comprising the step of mixing the draft protein extract, buckwheat mixture extract, vitamin C, a pH adjuster, and purified water.

Saengmaeksan is a potion that refreshes in Korea's consent, Chejungseonpyeon, and Dongwon Dexterity in China. It is recorded as a prescription to drink instead of water in the summer when you sweat a lot.

For the ingredients of raw malt, the heat stroke in summer is appropriately formulated with ginseng to boost the energy of the lungs, Macmun-dong to replenish the essence while cooling the heat of the lungs, and Schisandra chinensis to soothe the sagging lungs. The purpose of this study is to treat the weakness of the lungs and the lack of energy, which may be caused by damage to iii). Later, in addition to the ingredients of Ginseng, Macmun-dong, and Schisandra chinensis, Astragalus, Licorice, and Whitening, which relieve heat, are excellent for the treatment of summer stomach upset diarrhea. It is recorded that the further to include more to increase the effectiveness of overcoming the heat. This raw malt can be specialized as a traditional Korean beverage and can be combined with various foods.

At present, foods related to raw malt medicinal herbs and herbal extracts are commercially available, and the functions for improving health of people who are tired from the summer heat occupy the most part.

Buckwheat is known to be effective in hypertension, arteriosclerosis, etc. It is a food that anyone can enjoy casually. The main functional ingredient of buckwheat is Rutin, which is known to strengthen capillaries, and when it is boiled with tea, a significant amount is dissolved in water.

Although drinking water and barley tea are used as drinking water at home, they have increased awareness and attention to social problems about diseases called metabolic syndrome such as westernization of diet, nutritional imbalance, obesity caused by lifestyle, diabetes, and high blood pressure. There is an increasing number of households that boil and drink as drinking water. However, these herbal medicine-related beverages have a strong taste and freshness of the herbal medicine, it is burdensome to drink at all times like water as a sensual rejection, and the bitterness peculiar to the herbal medicine feels strong, there is a sense of rejection of children or young people. In addition, it is cumbersome to drink for a long time at home due to the nature of the herbal medicine, the herbal concentrate used as a raw material of processed foods has a problem that a strong bitter taste using alcohol as an extraction solvent and precipitation occurs when processed into a beverage. In addition, there is a problem that a large amount of precipitate is generated by the precipitation of the routine components from the buckwheat when the extract obtained by extracting the buckwheat as a beverage.

Accordingly, the present invention is excellent in palatability and can be easily drinking at all times by mixing the raw malt acid mixed concentrate using the herbal medicine as a raw material and the buckwheat mixed extract using the vegetable raw material in an effective composition ratio, while preventing the precipitation during distribution and storage, while maintaining the functional ingredients of the herbal medicine It is intended to provide a simple buckwheat draft drink and a method for preparing the same.

Buckwheat liquor beverage of the present invention is defined as a beverage comprising the extract of buckwheat extract or a mixture containing buckwheat in the conventional draft beer.

On the other hand as a raw malt beverages related to the present invention, the step of mixing and grinding the herbal material in Korea Patent Publication No. 2002-0036164, adding purified water of 5 to 10 times the total weight of the raw material to the ground material, the mixed material Performing circulating extraction at 80 to 150 ° C. for 1 to 3 hours, obtaining a filtrate by solid-liquid separation of the extract, performing ultrafiltration on the obtained filtrate, and concentrating the recovered permeate It characterized in that it comprises a method for producing a transparent and enriched herbal beverage concentrate, characterized in that it comprises a.

However, the prior art, in the production of draft beer, buckwheat extract, buckwheat mixture extract, buckwheat draft drink containing vitamin C, and in the production of draft protein drink, raw buckwheat extract, buckwheat mixture extract, vitamin C, pH adjuster and purified water mixed Different from the present invention and the technical configuration showing a method for producing buckwheat draft beverage including the step of making.

It is an object of the present invention to provide a buckwheat draft solution containing a raw buckwheat mixture concentrate using a medicinal herb as a raw material and a buckwheat blend extract using a vegetable raw material at an effective compositional ratio and a method for preparing the same.

In the present invention, in the draft liquor beverage, it is intended to provide a draft liquor beverage containing the buckwheat mixture extract, buckwheat mixture extract, buckwheat mixture extract containing vitamin C.

The present invention is to provide a method for preparing a raw buckwheat beverage containing buckwheat mixture extract, comprising the step of mixing the raw buckwheat extract, buckwheat mixture extract, vitamin C, pH adjuster and purified water.

Buckwheat draft liquor beverage according to the present invention, by mixing the raw buckwheat mixed concentrate using the herbal medicine as a raw material and the buckwheat mixed extract using the vegetable raw material in an effective composition ratio, it is excellent in palatability and can be easily drinking at all times, while preventing precipitation during distribution and storage You can simply take the functional ingredients of the herbal medicine.

The present invention represents a buckwheat draft beverage.

The present invention relates to a buckwheat draft product containing a draft protein, buckwheat mixture extract, and vitamin C in the draft beer.

Buckwheat draft liquor of the present invention is made up of the raw malt extract, buckwheat mixture extract, vitamin C, pH adjuster and purified water.

The buckwheat draft liquor beverage of the present invention is composed of 0.15 to 3% by weight of the raw buckwheat extract, 50 to 80% by weight of the buckwheat mixture extract, 0.01 to 0.05% by weight of vitamin C, 0.01 to 0.05% by weight of the pH adjuster, and the remaining purified water.

In the above pH adjusting agent is used to adjust the pH of the buckwheat draft beverage, as one example of the pH adjusting agent in the present invention, any one or more selected from the group of sodium hydrogen carbonate, sodium ascorbate.

In the buckwheat mixture extract, the solid content is less than 0.4% for suppression of sediment in the buckwheat draft beverage, but the solid content of only the buckwheat extract in the buckwheat mixture extract may be less than 0.14%.

The buckwheat mixture extract may have a solid content of 0.05 to 0.4% for suppression of sediment in the buckwheat draft beverage, but a solid content of only buckwheat extract in the buckwheat mixture extract may be 0.05 to 0.14%.

In the above-described raw malic acid extract may be used as the extract obtained by adding purified water to the raw malic acid mixture consisting of makmundong, red ginseng, Schisandra chinensis, Astragalus, goji berry, cornus, jujube and licorice.

In the above-mentioned raw malic acid extract, purified water was added to the raw malic acid mixture consisting of Macmundong, red ginseng, Schisandra chinensis, Astragalus, goji berry, cornus oil, jujube and licorice, and the precipitate obtained was filtered, concentrated, and sterilized. The obtained supernatant can be used.

As an example of the above-mentioned raw malic acid extract, 10-20% by weight of Megmun-dong, 1-10% by weight of red ginseng, 10-20% by weight of Schisandra chinensis, 10-20% by weight of Astragalus, 10-20% by weight of Gojiberry, 10-20% by weight of Cornus milk, Jujube Purified water was added 5-10 times the weight of the raw malic acid mixture to 10 to 30% by weight and the remainder of licorice and circulated for 1.5 to 3 hours at 100 to 120 ° C, followed by primary extraction and 1.5 to 3 at 100 to 120 ° C. Supernatant obtained after filtration, concentration and sterilization of the extract obtained by secondary extraction of immersion extraction for a period of time and then settling the precipitate at a low temperature of refrigeration temperature can be used.

As an example of the above-mentioned raw malic acid extract, 10-20% by weight of Megmun-dong, 1-10% by weight of red ginseng, 10-20% by weight of Schisandra chinensis, 10-20% by weight of Astragalus, 10-20% by weight of Gojiberry, 10-20% by weight of Cornus milk, Jujube Purified water was added 5-10 times the weight of the raw malic acid mixture to 10 to 30% by weight and the remainder of licorice and circulated for 1.5 to 3 hours at 100 to 120 ° C, followed by primary extraction and 1.5 to 3 at 100 to 120 ° C. The extract obtained by secondary extraction of immersion extraction for a period of time was filtered with a filter cloth having a pore of 1 to 5 µm, concentrated to a solid content of 50% or more, preferably 50 to 60%, and 10 at 90 to 100 ° C. After sterilization for ˜30 minutes, the supernatant obtained after sedimentation of the precipitate at low temperature refrigeration temperature of 0-10 ° C. may be used.

The buckwheat mixture extract may be used as the buckwheat mixture extract obtained by adding purified water to the buckwheat mixture consisting of buckwheat, roundle, clarifier, oolong tea, hydrangea tea, peppermint and the balance of barley.

The buckwheat mixture extract is obtained by adding purified water to the buckwheat mixture consisting of buckwheat, roundle, cranberry, oolong tea, hydrangea tea, peppermint and the balance of barley and extracting the buckwheat mixture extract obtained by centrifugation, cooling and filtering. have.

The buckwheat mixture extract is 30 to 50% by weight, 5 to 20% by weight, 5 to 20% by weight, 5 to 20% by weight of oolong tea, 1 to 10% by weight of oolong tea, 1 to 10% by weight of hydrangea tea, 0.1 to 1.0% by weight of peppermint and 30 to 50 times the weight of the buckwheat mixture is added to the buckwheat mixture consisting of the remaining barley, and the extract obtained by centrifugation, cooling and filtering the extract obtained by extraction at 80 to 90 ° C. for 10 to 30 minutes can be used.

The buckwheat mixture extract is 30 to 50% by weight, 5 to 20% by weight, 5 to 20% by weight, 5 to 20% by weight of oolong tea, 1 to 10% by weight of oolong tea, 1 to 10% by weight of hydrangea tea, 0.1 to 1.0% by weight of peppermint and 30 to 50 times the weight of the buckwheat mixture was added to the buckwheat mixture composed of the remaining barley, and the extract obtained by extraction for 10 to 30 minutes at 80 to 90 ° C was centrifuged at 1000 to 5000 rpm for 5 to 30 minutes, and then 0 to What was obtained by cooling by the temperature of 10 degreeC, and filtering by the filter cloth which has a pore of 0.1-0.5 micrometer can be used.

Buckwheat draft beer of the present invention may further comprise a functional ingredient for improving the functionality of the buckwheat draft beer in addition to the raw wheat extract, buckwheat mixture extract, vitamin C, pH adjuster and purified water. At this time, by reducing the content of purified water as more functional ingredients are further included, it is possible to obtain a buckwheat draft product containing the functional ingredients.

Buckwheat draft drink containing the above functional ingredients is 0.15 to 3% by weight of the raw malt extract, 50 to 80% by weight of buckwheat mixture extract, 0.01 to 0.05% by weight of vitamin C, 0.01 to 0.05% by weight of pH adjuster, 0.05 to 0.1 weight of the functional ingredient % And the balance of purified water.

The functional ingredients are propolis, mugwort, aloe, chlorella, cellulose, hemicellulose, pectic substances, chitosan, chicory fiber, L-carnitine, taurine, hyaluronic acid, sesame seeds, molocia, sun leaf, puer tea, bokbunja , Any one or more selected from sugar alcohols can be used. Sugar alcohols include sorbitol, xylitol, xylitol, mannitol, mannitol, mantitol, rhamnitol, inositol, erythritol, paratinose, and querciitol. Any one or more selected from the group of can be used.

The functional ingredient may be appropriately selected and used in the form of powder or extract according to the ingredient.

This invention shows the manufacturing method of a buckwheat draft beverage.

The present invention represents a method for producing buckwheat draft protein drink comprising the step of mixing the draft protein, buckwheat mixture extract, vitamin C, pH adjuster and purified water in the production of draft beer.

Mixing the buckwheat extract from 0.15 to 3% by weight, buckwheat mixture extract from 50 to 80% by weight, 0.01 to 0.05% by weight of vitamin C, 0.01 to 0.05% by weight of pH adjuster and the balance of purified water Buckwheat draft beverage can be prepared.

The pH adjusting agent, which is one of the components in the preparation of the buckwheat draft protein of the present invention, is used to adjust the pH of the buckwheat draft beverage. As an example of the pH regulator in the present invention, any one selected from the group of sodium bicarbonate and sodium ascorbate You can use more than one.

The buckwheat mixture extract, which is one of the constituents in the preparation of the buckwheat draft beverage of the present invention, may have a solid content of less than 0.4% for suppression of sediment in the buckwheat beverage, or a solid content of only buckwheat extract in the buckwheat mixture extract is less than 0.14%. Can be.

The buckwheat mixture extract, which is one of the constituents in the production of the buckwheat draft beverage of the present invention, has a solid content of 0.05 to 0.4% for suppression of sediment in the buckwheat draft beverage, but the solid content of only the buckwheat extract in the buckwheat mixture extract is 0.05 to 0.14. % Can be used.

The buckwheat extract, which is one of the components in the preparation of the buckwheat drafted beverage of the present invention, may be used as the extract obtained by adding purified water to and extracted with the drafted vinegar mixture consisting of Macmundong, red ginseng, Schisandra chinensis, Astragalus, goji berry, cornus oil, jujube and licorice.

In the above-mentioned raw malic acid extract, purified water was added to the raw malic acid mixture consisting of Macmundong, red ginseng, Schisandra chinensis, Astragalus, goji berry, cornus oil, jujube and licorice, and the precipitate obtained was filtered, concentrated, and sterilized. The obtained supernatant can be used.

As an example of the above-mentioned raw malic acid extract, 10-20% by weight of Megmun-dong, 1-10% by weight of red ginseng, 10-20% by weight of Schisandra chinensis, 10-20% by weight of Astragalus, 10-20% by weight of Gojiberry, 10-20% by weight of Cornus milk, Jujube Purified water was added 5-10 times the weight of the raw malic acid mixture to 10 to 30% by weight and the remainder of licorice and circulated for 1.5 to 3 hours at 100 to 120 ° C, followed by primary extraction and 1.5 to 3 at 100 to 120 ° C. Supernatant obtained after filtration, concentration and sterilization of the extract obtained by secondary extraction of immersion extraction for a period of time and then settling the precipitate at a low temperature of refrigeration temperature can be used.

As an example of the above-mentioned raw malic acid extract, 10-20% by weight of Megmun-dong, 1-10% by weight of red ginseng, 10-20% by weight of Schisandra chinensis, 10-20% by weight of Astragalus, 10-20% by weight of Gojiberry, 10-20% by weight of Cornus milk, Jujube Purified water was added 5-10 times the weight of the raw malic acid mixture to 10 to 30% by weight and the remainder of licorice and circulated for 1.5 to 3 hours at 100 to 120 ° C, followed by primary extraction and 1.5 to 3 at 100 to 120 ° C. The extract obtained by secondary extraction of immersion extraction for a period of time was filtered with a filter cloth having a pore of 1 to 5 µm, concentrated to a solid content of 50% or more, preferably 50 to 60%, and 10 to 30 minutes at 90 to 100 ° C. After sterilization for a while, the supernatant obtained after sedimentation of the precipitate at a low temperature of refrigeration temperature of 0 ~ 10 ℃ can be used.

The buckwheat mixture extract, one of the components in the preparation of the buckwheat draft product of the present invention, is a buckwheat mixture extract obtained by adding purified water to a buckwheat mixture consisting of buckwheat, roundle, cranberry, oolong tea, hydrangea tea, peppermint and the remaining barley. Can be used.

The buckwheat mixture extract is obtained by adding purified water to the buckwheat mixture consisting of buckwheat, roundle, cranberry, oolong tea, hydrangea tea, peppermint and the balance of barley and extracting the buckwheat mixture extract obtained by centrifugation, cooling and filtering. have.

The buckwheat mixture extract is 30 to 50% by weight, 5 to 20% by weight, 5 to 20% by weight, 5 to 20% by weight of oolong tea, 1 to 10% by weight of oolong tea, 1 to 10% by weight of hydrangea tea, 0.1 to 1.0% by weight of peppermint and 30 to 50 times the weight of the buckwheat mixture is added to the buckwheat mixture consisting of the remaining barley, and the extract obtained by centrifugation, cooling and filtering the extract obtained by extraction at 80 to 90 ° C. for 10 to 30 minutes can be used.

The buckwheat mixture extract is 30 to 50% by weight, 5 to 20% by weight, 5 to 20% by weight, 5 to 20% by weight of oolong tea, 1 to 10% by weight of oolong tea, 1 to 10% by weight of hydrangea tea, 0.1 to 1.0% by weight of peppermint and 30 to 50 times the weight of the buckwheat mixture was added to the buckwheat mixture composed of the remaining barley, and the extract obtained by extraction for 10 to 30 minutes at 80 to 90 ° C was centrifuged at 1000 to 5000 rpm for 5 to 30 minutes, and then 0 to What was obtained by cooling by the temperature of 10 degreeC, and filtering by the filter cloth which has a pore of 0.1-0.5 micrometer can be used.

When preparing the buckwheat draft protein of the present invention, in addition to the draft protein, buckwheat mixture extract, vitamin C, pH adjusting agent and purified water may further comprise a functional ingredient for improving the functionality of the buckwheat draft protein. At this time, by reducing the content of purified water as more functional ingredients are further included, buckwheat draft beer containing functional ingredients can be prepared.

Buckwheat draft drink containing the above functional ingredients is 0.15 to 3% by weight of the raw malt extract, 50 to 80% by weight of buckwheat mixture extract, 0.01 to 0.05% by weight of vitamin C, 0.01 to 0.05% by weight of pH adjuster, 0.05 to 0.1 weight of the functional ingredient % And the balance of the purified water may be prepared.

The functional ingredients are propolis, mugwort, aloe, chlorella, cellulose, hemicellulose, pectic substances, chitosan, chicory fiber, L-carnitine, taurine, hyaluronic acid, sesame seeds, molocia, sun leaf, puer tea, bokbunja , Any one or more selected from sugar alcohols can be used. Sugar alcohols include sorbitol, xylitol, xylitol, mannitol, mannitol, mantitol, rhamnitol, inositol, erythritol, paratinose, and querciitol. Any one or more selected from the group of can be used.

The functional ingredient may be appropriately selected and used in the form of powder or extract according to the ingredient.

The buckwheat draft product of the present invention and the method for producing the same have been investigated under various conditions. In order to achieve the object of the present invention, it is preferable to provide the buckwheat draft product and the method for producing the same.

Hereinafter, the present invention will be described in detail with reference to 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 Raw Machate Extract

Megmundong 10% by weight, red ginseng 2.5% by weight, Schisandra chinensis 12.5% by weight, Astragalus 12.5% by weight, persimmon licorice 15% by weight, Goji berry 15% by weight, jujube 17.5% by weight, and mixed with The mixture was placed in an extraction network and washed with purified water, and then the extraction network containing the mixture was placed in purified water of 7 times the weight of the mixture, circulated for 2 hours at 100 ° C., and then immersed and extracted for 2 hours at 100 ° C. to obtain an extract.

The extract was first filtered with a filter cloth having a pore of 25 μm, secondly filtered with a filter cloth having a pore of 5 μm, and concentrated under low temperature vacuum at 50 ° C. to obtain a solid content of 50%, followed by a filter cloth having a pore of 50 μm. Filtered. The concentrated solution was sterilized at 95 ° C. for 30 minutes, cooled to 40 ° C., and the precipitate was precipitated at a refrigeration temperature of 4 ± 1 ° C., and the supernatant was passed through a 150 mesh standard network to prepare a raw malic acid extract.

Preparation Example 2 Preparation of Buckwheat Mixture Extract

Buckwheat 40% by weight, barley 36.7% by weight, rounds 8% by weight, 10% by weight of clarifiers, oolong tea 3% by weight, hydrangea tea 2% by weight, peppermint by 0.3% by weight, the mixture containing the buckwheat is extracted The extract was added to the net and washed with purified water and then the extracted net containing the mixture in purified water of 40 times the weight of the mixture and extracted for 25 minutes at 85 ℃.

The extract was continuously centrifuged at 5,000 rpm for 20 minutes, cooled to 10 ° C., and filtered through a filter cloth having a pore of 0.5 μm to prepare a buckwheat mixture extract.

≪ Example 1 >

Buckwheat liquor beverage was prepared by the same process as FIG.

0.15% by weight of the raw malt mixed solution obtained in Preparation Example 1 and 50% by weight of the buckwheat mixture extract obtained in Preparation Example 2, 0.02% by weight of sodium hydrogen carbonate, 0.02% by weight of vitamin C and 49.81% by weight of purified water were added. The first filtration with a filter cloth having a pore of μm, sterilized for 90 seconds at 135 ℃, and then filtered secondly with a filter cloth having a pore of 0.3 μm and filled with PET to prepare a buckwheat draft beverage.

Table 1 summarizes the components and content of the buckwheat draft beverage.

<Example 2>

A buckwheat draft beverage was prepared in the same manner as in Example 1, except that 0.20% by weight of the mixed draft solution, 50% by weight of the buckwheat mixture extract, and 49.76% by weight of the purified water were used.

Table 1 summarizes the components and content of the buckwheat draft beverage.

<Example 3>

Buckwheat draft liquor was prepared in the same manner as in Example 1, except that 0.25 wt% of the mixed raw malic acid concentrate, 50 wt% of the buckwheat mixed extract and 49.71 wt% of the purified water were used.

Table 1 summarizes the components and content of the buckwheat draft beverage.

<Example 4>

Buckwheat draft beverage was prepared in the same manner as in Example 1, except that 0.3% by weight of the mixed raw make solution, 50% by weight of the buckwheat mixture extract and 49.66% by weight of purified water were used.

Table 1 summarizes the components and content of the buckwheat draft beverage.

Example 5

A buckwheat draft beverage was prepared in the same manner as in Example 1, except that 0.20% by weight of the mixed raw acid concentrate, 80% by weight of the buckwheat mixture extract and 19.76% by weight of purified water were used.

Table 1 summarizes the components and content of the buckwheat draft beverage.

<Example 6>

The buckwheat draft beverage was prepared in the same manner as in Example 1, except that 0.20% by weight of the mixed raw acid concentrate, 50% by weight of the buckwheat mixture extract, 0.1% by weight of chlorella powder and 49.66% by weight of purified water were used as functional ingredients.

Table 1 summarizes the components and content of the buckwheat draft beverage.

Table 1. Composition of Units and Comparative Examples (Unit: wt%)

Item Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Draft Macaric Acid Concentrate 0.15 0.2 0.25 0.3 0.2 0.2 Buckwheat Blend Extract 50 50 50 50 80 50 Sodium bicarbonate 0.02 0.02 0.02 0.02 0.02 0.02 Vitamin c 0.02 0.02 0.02 0.02 0.02 0.02 Functional ingredient - - - - - 0.1 Purified water 49.81 49.76 49.71 49.66 19.76 49.66 system 100 100 100 100 100 100

<Test Example 1>

The sensory test for the overall taste preference and marketability of the e-mail draft beverage prepared in Examples 1 to 6 as a test plot, and the conventional draft draft beverage as a control, was measured by a five-point scale method, and the results are shown in Table 2 below. Indicated.

The sensory test was measured by 20 sensory test members (10 men and women each) having a sensory test experience of more than three years.

Table 2. Sensory test results of experimental and control groups

Item Overall taste preference Merchandise Example 1 4.0 4.1 Example 2 4.2 4.2 Example 3 4.0 3.9 Example 4 3.9 4.0 Example 5 4.1 4.1 Example 6 4.2 4.3 Control * 3.1 3.2

* In Table 2, the control was mixed with 40% by weight of Macmundong, 30% by weight of ginseng, and 30% by weight of Schisandra chinensis and washed with purified water, and then the mixture was extracted in 100 times 7 times the weight of the mixture and extracted at 100 ° C. for 2 hours. Obtained extract, this extract was filtered through a filter cloth having a pore of 25㎛ and sterilized for 30 minutes at 95 ℃.

* In Table 2, the value of the sensory test item is the result of dividing the total of the scores of the sensory test personnel by the number of sensory test personnel and rounding it to the second decimal place.

<Test Example 2> Precipitation presence and routine content according to the solid content of buckwheat extract

In order to evaluate the possibility of precipitation of the buckwheat mixture extract during the preparation of the buckwheat brine drink of the present invention, the presence or absence of the precipitate according to the solid content of the buckwheat extract was examined and the results are shown in Table 3 below.

The buckwheat extract was extracted by buckwheat for 25 minutes at 85 ℃, filtered through a filter cloth with a pore size of 0.45㎛, filled into a sterilized bottle and sterilized when the temperature reached 100 ℃ while sterilizing. Precipitation was observed for 2 weeks at room temperature, and the routine content was performed using HPLC. There is no precipitation: ×, slightly occur: △, a lot of precipitation: indicated by ○.

Table 3. Precipitation Occurrence and Routine Content by Solid Contents of Buckwheat Extract

Item Solid content 0.10% Solid content 0.14% Solid content 0.16% Solid content 0.20% Precipitation × × △ ○ Routine content 169 ppm 192 ppm 209 ppm 258 ppm

From the results of Table 3, it can be seen that when the buckwheat mixed liquor extract of the buckwheat mixed extract of the present invention has a solid content of less than 0.14%, the buckwheat draft liquor of the present invention does not cause precipitation.

<Test Example 3> Precipitation according to the solid content of the buckwheat mixture extract

In order to evaluate the precipitation possibility of the buckwheat mixture extract during the preparation of the buckwheat draft beverage of the present invention, the result of the precipitation according to the solid content of the buckwheat mixture extract was examined and the results are shown in Table 4 below.

When preparing the buckwheat mixture extract in Preparation Example 2 was prepared by the mail mixture extract for each solid content of the buckwheat mixture extract and observed for 2 weeks at room temperature. There is no precipitation: ×, slightly occur: △, a lot of precipitation: indicated by ○.

Table 4. Precipitation occurrence by solid content of buckwheat mixture extract

Item Solid content 0.3% Solid content 0.4% Solid content 0.5% 0.8% solids Precipitation × × △ ○

From the results of Table 4, it can be seen that when the buckwheat mixture of buckwheat beverage is prepared, the solid content of the buckwheat mixture extract is less than 0.4%. Therefore, precipitation of the buckwheat beverage of the present invention does not occur.

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.

Figure 1 shows an example of the manufacturing process of the buckwheat draft beer of the present invention.

Claims (10)

For draft drink, 10 to 20% by weight of Megmun-dong, 1 to 10% by weight of red ginseng, 10 to 20% by weight of Schisandra chinensis, 10 to 20% by weight of Astragalus, 10 to 20% by weight of Licorice, 10 to 20% by weight of Gojiberry, 10 to 20% by weight of Cornus Purified water was added 5-10 times the weight of the raw malic acid mixture to 10 to 30% by weight and the remainder of licorice and circulated for 1.5 to 3 hours at 100 to 120 ° C, followed by primary extraction and 1.5 to 3 at 100 to 120 ° C. After extracting the extract obtained by the secondary extraction of the immersion extraction for a period of time, the supernatant obtained by sedimentation of the precipitate under refrigerated conditions after the sterilization extract; Buckwheat 30 to 50% by weight, 5 to 20% by weight, 5 to 20% by weight, 1 to 10% by weight of oolong tea, 1 to 10% by weight of hydrangea tea, 0.1 to 1.0% by weight of peppermint and the balance of barley Buckwheat mixture extract obtained by adding purified water to the mixture 30-50 times the weight of the buckwheat mixture and centrifuging the extract obtained by extraction at 80-90 ° C. for 10-30 minutes; Buckwheat draft beverage containing vitamin C. The method of claim 1, wherein 0.15 to 3% by weight of the raw malt acid extract, 50 to 80% by weight of the buckwheat mixture extract, 0.01 to 0.05% by weight of the vitamin C, 0.01 to 0.05% by weight of the pH regulator and the remaining purified water. beverage. The buckwheat blended beverage according to claim 1, wherein the buckwheat mixture extract has a solid content of less than 0.4%, but a solid content of only the buckwheat extract in the buckwheat mixture extract is less than 0.14%. delete delete In the production of draft machi drink, 10-20% by weight of Megmun-dong, 1-10% by weight of red ginseng, 10-20% by weight of Schisandra chinensis, 10-20% by weight of Astragalus, 10-20% by weight of Gojiberry, 10-20% by weight of Cornus oil, 10-30% by weight of jujube and cup Purified water was added 5-10 times the weight of the draft liquor mixture to the liquor liquor mixture consisting of negative licorice and circulated for 1.5 to 3 hours at 100 to 120 캜, followed by the second extraction of immersion extraction at 100 to 120 캜 for 1.5 to 3 hours. The extract obtained by the extraction was filtered, concentrated, and sterilized, and then precipitated the precipitate under refrigerated conditions. Buckwheat 30 to 50% by weight, 5 to 20% by weight, 5 to 20% by weight, 1 to 10% by weight of oolong tea, 1 to 10% by weight of hydrangea tea, 0.1 to 1.0% by weight of peppermint and the balance of barley Buckwheat mixture extract obtained by adding purified water to the mixture 30-50 times the weight of the buckwheat mixture and centrifuging the extract obtained by extraction at 80-90 ° C. for 10-30 minutes; Vitamin C; pH regulators; And Method for producing a buckwheat draft beverage comprising the step of mixing purified water. The method of claim 6, wherein 0.15 to 3% by weight of raw malt extract, 50 to 80% by weight of buckwheat mixture extract, 0.01 to 0.05% by weight of vitamin C, 0.01 to 0.05% by weight of pH adjuster, and the remaining purified water. Method of making a drink. The method of producing buckwheat liquor beverage according to claim 6, wherein the buckwheat mixture extract has a solid content of less than 0.4%, but the solid content of only the buckwheat extract in the buckwheat mixture extract is less than 0.14%. delete delete

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