KR101217180B1 - Beverage Composition by Spinach and Spinach Beverage Process using the same - Google Patents
Beverage Composition by Spinach and Spinach Beverage Process using the same Download PDFInfo
- Publication number
- KR101217180B1 KR101217180B1 KR1020110001350A KR20110001350A KR101217180B1 KR 101217180 B1 KR101217180 B1 KR 101217180B1 KR 1020110001350 A KR1020110001350 A KR 1020110001350A KR 20110001350 A KR20110001350 A KR 20110001350A KR 101217180 B1 KR101217180 B1 KR 101217180B1
- Authority
- KR
- South Korea
- Prior art keywords
- spinach
- weight
- beverage
- extract
- brix
- Prior art date
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
본 발명은 항산화 활성이 우수한 시금치를 쉽게 섭취할 수 있도록 시금치를 주재료로 하는 음료 조성물과 음료 제조방법에 관한 것이다.
본 발명에 따른 시금치음료 조성물은, 40~50brix의 시금치추출액 40~50중량%, 10~20Brix의 황정추출액 4~6중량%, 50~60Brix의 사과농축액 3~5중량%, 올리고당 30~40중량%, 정백당 10-14중량%, 구연산 0.3~0.6중량%, 향료 0.2~0.4중량%로 구성되는 것을 특징으로 한다.
본 발명에 따른 시금치음료의 제조방법은 상기한 시금치음료 조성물로 음료를 제조하는 방법으로서, 시금치추출액에 황정추출액, 사과농축액, 올리고당을 첨가하여 용해시키는 제1단계; 정백당, 구연산, 향료를 첨가하여 용해시키는 제2단계; 포장하여 밀봉하고 살균한 후 냉각시키는 제3단계;로 이루어지는 것을 특징으로 한다.The present invention relates to a beverage composition and a method for preparing a beverage containing spinach as a main ingredient so that the spinach excellent in antioxidant activity can be easily ingested.
Spinach beverage composition according to the present invention, 40-50% by weight of spinach extract of 40-50 brix, 4-6% by weight of 10-20 Brix yellow extract, apple juice concentrate 3-5% by weight of 50-60 Brix, oligosaccharide 30-40 %, 10-14% by weight per white, citric acid 0.3-0.6% by weight, fragrance is characterized by consisting of 0.2-0.4% by weight.
Method for producing a spinach beverage according to the present invention is a method for producing a beverage with the spinach beverage composition, the first step of dissolving by adding a yellow extract, apple concentrate, oligosaccharides to the spinach extract; A second step of adding white sugar, citric acid and flavoring to dissolve it; Characterized by consisting of a third step of packaging, sealing, sterilizing and cooling.
Description
본 발명은 항산화 활성이 우수한 시금치를 쉽게 섭취할 수 있도록 시금치를 주재료로 하는 음료에 관한 것이다.
The present invention relates to a beverage containing spinach as a main ingredient so that spinach having excellent antioxidant activity can be easily ingested.
시금치는 남해지방의 특산물로 명아주과에 속하는 1년생 작물로서 원산지는 중앙아시아이고 재배지는 북부 온대지방으로 널리 분포되어 있고 내한성이 강하고 서늘한 기후를 좋아하는 특성이 있다. 시금치는 다른 채소에 비해 비타민 A, B1,B2와 비타민 C, 섬유질 요오드 외 특히 DNA 합성에 필수적인 영양성분으로 알려진 엽산이 풍부하여 암의 예방에도 관여하는 것으로 알려져 있다. 또한 비타민 A의 전구체인 베타카로틴의 항산화 작용으로 인해 면역활성 증강 및 항암작용을 하는 물질로 알려져 있다. 최근에는 시금치에 비타민과 섬유소뿐만 아니라 항산화, 항암, 면역증강 활성 등을 나타내는 루테인이 다량 함유되어 있는 것으로 보고되었으며, 이에 시금치는 기능성 식품 소재로서의 활용가치가 매우 높은 농산물로 평가되고 있다. 나아가 시금치의 녹색 색소는 다른 천연 색소에 비하여 중성 및 약산성, 그리고 빛에 대해서 안전성이 높고, 특히 항산화 활성이 높은 장점이 있기 때문에 천연색소로서 활용가치가 높다.Spinach is a year-round crop belonging to the Ming Dynasty, a specialty of the South Sea region. Its origin is Central Asia, and its cultivation is widely distributed in northern temperate regions. It has a strong cold resistance and cool climate. Spinach is rich in vitamins A, B1, B2 and vitamin C, and fiber iodine, especially folic acid, which is known as an essential nutrient for DNA synthesis. In addition, due to the antioxidant activity of beta-carotene, a precursor of vitamin A, it is known as a substance that enhances immune activity and anticancer activity. Recently, it has been reported that spinach contains not only vitamins and fiber but also lutein, which shows antioxidant, anti-cancer, and immune enhancing activities. Spinach is evaluated as a very high value agricultural product as a functional food material. Furthermore, the green pigment of spinach has high utility value as a natural pigment because of its advantages of being neutral, weakly acidic, and light-safe, and particularly high in antioxidant activity, compared to other natural pigments.
황정(Polygonatum odoratum var . pluriflorum)은 둥글레속 식물 백합과의 다년초로서 북반구 온대에 널리 분포하고 있으며, 영명으로는 solomon seal, 한자명으로는 황정, 옥죽 등으로 불린다. 근경에는 cobalarin, cobalamarin 등과 같은 배당체, 점액질 및 소량의 alkaloids가 함유되어 있고, 점액질의 대부분은 fructose이고 나머지는 glucose, arabinose이다. 민간에서는 근경을 달여 기관지염, 폐렴, 기침, 감기와 학질에 땀내기 약으로 사용되어 왔다. 또한 황정은 오래전부터 보약으로 사용되어 왔으며 장시간 복용하면 피부색이 좋아지고 늙지 않으며 오래 산다고 전해지고 있다. 이처럼 한방으로만 전해지던 황정의 효능이 점차 알려지면서 최근에는 여러 측면에서 생리화학적 연구가 활발히 추진되어 황정의 ether 추출물에서 sitosterol, sigmasterol 및 diosgenin이 단리 동정되고 혈당강하 효과가 있음이 보고되었다. 황정 근경의 약리적 효능이 인정됨에 따라 전통 가공식품으로서 개발 확대가 더욱더 요구되고 있다. Citrine ( Polygonatum odoratum there is . pluriflorum ) is a perennial plant of the genus Liliumaceae . It is widely distributed in the temperate regions of the northern hemisphere, and is called the solomon seal in English, and the royal and jade porridge in Chinese. Root stocks contain glycosides such as cobalarin and cobalamarin, mucus and small amounts of alkaloids, most of which are fructose and the rest are glucose and arabinose. In the private sector, rhizome has been used as a medicine to sweat bronchitis, pneumonia, cough, colds and mucus. In addition, Hwangjeong has been used as a medicine for a long time, and when taken for a long time, it is said that the skin color improves, does not age, and lives for a long time. As the efficacy of the yellow sperm that was delivered only to Korean herb was gradually known, in recent years, physiological and chemical studies have been actively promoted, and it has been reported that sitosterol, sigmasterol and diosgenin are isolated from the ether extract of the yellow sperm and have a hypoglycemic effect. As the pharmacological efficacy of Hwang Jung Root is acknowledged, the development expansion as a traditional processed food is increasingly required.
사과는 수분이 약 86-87%를 차지하고 있으며 주성분은 탄수화물이며, 단백질과 지방질은 비교적 적고 비타민A와C, 칼륨, 칼슘, 나트륨 등 무기물의 함량은 다른 식품에 비하여 비교적 다량 함유하고 있는 알칼리성 식품이다. 주요한 성분은 유기산과 펙틴, 당분이다 당질은 품종에 따라 다소 차이가 있으나 약10-15%이며 대부분이 과당과 포도당으로 인체에 흡수가 잘된다. 유기산은 0.5% 가량 들어 있으며 주로 사과산이 대부분을 차지하고 있으며 구연산, 주석산 등도 함존한다. 특히 이들 유기산은 인체에 쌓인 피로물질을 제거하는데 효과적이다
Apples contain about 86-87% of water, and the main ingredient is carbohydrates. Alkaline foods are relatively low in protein and fat and relatively high in minerals such as vitamins A, C, potassium, calcium, and sodium. . The main ingredients are organic acids, pectins, and sugars. Sugars vary slightly depending on the variety, but about 10-15%, most of which are absorbed by the human body as fructose and glucose. Organic acids contain about 0.5%, mainly malic acid, citric acid and tartaric acid. In particular, these organic acids are effective in removing fatigue substances accumulated in the human body.
한편 최근 엽채류의 항산화 효과 및 간장보호 효과 및 작용에 대한 연구가 보고되고 있으나, 아직 면역증강 및 항산화 활성을 위한 조성물을 통한 시너지 효과를 높이는 식품이나 음료가 개발된 예는 드물다. 이에 본 발명자들은 상기의 특징을 가진 재료를 이용, 기호성이 높은 기능성 음료를 개발하여 본 발명을 완성하기에 이르렀다.
On the other hand, studies on the antioxidant and hepatoprotective effects and actions of leafy vegetables have been reported recently, but there are few examples of food or beverages that enhance synergistic effects through compositions for immuno-enhancing and antioxidant activity. Therefore, the present inventors have developed a functional beverage with high palatability by using the material having the above characteristics, and have completed the present invention.
본 발명은 항산화 활성이 우수한 시금치를 주재료로 하여 기능성을 기대할 수 있는 것은 물론 황정추출액, 사과추출액을 적절히 이용하여 기호성을 향상시킨 시금치음료를 제공하는데 기술적 과제가 있다.
The present invention has a technical problem to provide a spinach drink with improved antioxidant properties as well as to expect the functionality as a main ingredient spinach excellent in antioxidant activity, as well as using a yellow extract, apple extract.
상기한 기술적 과제를 해결하기 위해 본 발명은, 40~50brix의 시금치추출액 40~50중량%, 10~20brix의 황정추출액 4~6중량%, 50~60brix의 사과농축액 3~5중량%, 올리고당 30~40중량%, 정백당 10-14중량%, 구연산 0.3~0.6중량%, 향료 0.2~0.4중량%로 구성되는 것을 특징으로 하는 시금치음료 조성물을 제공한다.In order to solve the above technical problem, the present invention, 40-50% by weight of spinach extract of 40-50 brix, 4-6% by weight of 10-20 brix yellow extract, 3-5% by weight apple concentrate of 50-60 brix, oligosaccharide 30 It provides a spinach beverage composition, characterized in that consisting of ~ 40% by weight, 10-14% by weight per white, 0.3-0.6% by weight citric acid, 0.2-0.4% by weight fragrance.
또한 본 발명은 상기한 시금치음료 조성물로 음료를 제조하는 방법으로서, 40~50brix의 시금치추출액 40~50중량%에 10~20brix의 황정추출액 4~6중량%, 50~60brix의 사과농축액 3~5중량%, 올리고당 30~40중량%을 첨가하여 1차 용해시키는 제1단계; 정백당 10-14중량%, 구연산 0.3~0.6중량%, 향료 0.2~0.4중량%를 첨가하여 2차 용해시키는 제2단계; 포장하여 밀봉하고 살균한 후 냉각시키는 제3단계;로 이루어지는 것을 특징으로 하는 시금치음료 제조방법을 제공한다.
In another aspect, the present invention is a method for producing a beverage with the spinach beverage composition, 40 to 50% by weight of spinach extract 40 to 50% by weight of 10 to 20 brix yellow extract, 50 to 60 brix apple concentrate 3 to 5 A first step of firstly dissolving by adding 30% to 40% by weight of oligosaccharide; A second step of dissolving 10-14% by weight of white sugar, 0.3-0.6% by weight of citric acid, and 0.2-0.4% by weight of fragrance; It provides a method for producing a spinach beverage, characterized in that consisting of; packing, sealing, sterilizing and cooling.
본 발명에 따르면, 항암, 항산화, 면역증강 등의 효과가 있는 시금치를 근간으로 하는 음료를 제공할 수 있다. 특히 황정추출액, 사과농축액 및 기타 첨가제를 혼합하기 때문에 기호성을 향상시킨 음료로 제공할 수 있다. 이에 따라 농산물의 부가가치 증대를 통한 농가소득 증대에 기여할 수 있고, 한편으로는 국민건강 증진에 기여할 수 있다.
According to the present invention, it is possible to provide a beverage based on spinach having an effect such as anticancer, antioxidant, and immune enhancing. In particular, it can be provided as a beverage with improved palatability because it is mixed with yellow extract, apple concentrate and other additives. As a result, it can contribute to increase in farm household income by increasing the added value of agricultural products and on the other hand, it can contribute to the improvement of national health.
도 1은 식용 지질에 대한 시금치추출물의 지질과산화 측정 결과이다.
도 2는 쥐의 뇌 추출 지질에 대한 시금치추출물의 지질과산화 측정 결과이다.1 is a measurement result of lipid peroxidation of spinach extract for edible lipids.
2 is a result of measurement of lipid peroxidation of spinach extract against the brain extract lipids of rats.
본 발명은 시금치를 주재료로 이용한 음료에 관한 것으로, 시금치추출액을 황정추출액 및 사과농축액과 적절하여 조성하여 기능성과 기호성을 동시에 갖춘 시금치음료를 제공하는데 기술적 특징이 있다.The present invention relates to a beverage using spinach as a main ingredient, and has a technical feature to provide a spinach beverage having both functionality and palatability by appropriately formulating the spinach extract with yellow extract and apple concentrate.
구체적으로 본 발명에 따른 시금치음료 조성물은 40~50brix의 시금치추출액 40~50중량%, 10~20brix의 황정추출액 4~6중량%, 50~60brix의 사과농축액 3~5중량%, 올리고당 30~40중량%, 정백당 10-14중량%, 구연산 0.3~0.6중량%, 향료 0.2~0.4중량%로 구성되는 것을 특징으로 한다. 이와 같은 조성비는 기능성과 기호성을 고려할 때 바람직하다. Specifically, the spinach beverage composition according to the present invention is 40 to 50% by weight of spinach extract of 40 to 50 brix, 4 to 6% by weight of 10-20 brix yellow extract, 3 to 5% by weight of apple concentrate of 50 to 60 brix, oligosaccharide 30 to 40 It is characterized by consisting of 10% by weight, per white, 10-14% by weight, citric acid 0.3-0.6% by weight, fragrance 0.2-0.4% by weight. Such a composition ratio is preferable in consideration of functionality and palatability.
또한 본 발명에 따른 시금치음료의 제조방법은, 상기한 시금치음료 조성물로 음료를 제조하는 방법으로서, 시금치추출액에 황정추출액, 사과농축액, 올리고당을 첨가하여 용해시키는 제1단계; 정백당, 구연산, 향료(flavor)를 첨가하여 용해시키는 제2단계; 포장하여 밀봉하고 살균한 후 냉각시키는 제3단계;로 이루어지는 것을 특징으로 한다. 여기서 시금치추출액과 황정추출액은 세절, 세척, 건조 등 전처리한 시금치, 황정 각각을 추출용매(20~40% 에탄올이 바람직)에서 추출한 후 농축하여 얻고, 사과농축액은 사과 과즙을 농축하여 얻으면 된다. 재료의 혼합과정은 주재료의 혼합단계(제2단계)와 부재료의 혼합단계(제3단계)로 구분하여 단계적으로 진행하는 것이 골고루 섞이도록 하는데 유리하다.
In addition, the method for preparing a spinach beverage according to the present invention includes a method of manufacturing a beverage using the spinach beverage composition, the first step of dissolving by adding a yellow extract, apple concentrate, oligosaccharides to the spinach extract; A second step of dissolving by adding white sugar, citric acid, and a flavor; Characterized by consisting of a third step of packaging, sealing, sterilizing and cooling. Herein, the spinach extract and the yellow extract are obtained by extracting each of spinach and yellowfin pretreated, such as cutting, washing, and drying in an extraction solvent (preferably 20-40% ethanol), and the apple concentrate is obtained by concentrating the apple juice. The mixing process of the material is advantageously divided into the mixing step (second step) of the main material and the mixing step (third step) of the subsidiary materials, so that it is evenly mixed.
이하에서는 실시예에 의거하여 본 발명을 상세히 살펴본다. 다만, 하기의 실험예는 본 발명을 예시하기 위한 것일 뿐이며, 본 발명의 범위가 이로써 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail based on examples. However, the following experimental examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.
[[ 실시예1Example 1 ] 시금치의 항산화 활성Antioxidant Activity of Spinach
항산화제로 작용하는 물질은 지질과산화의 연쇄반응에 관여하는 산화성 free radical을 소거함으로써 free radical인 BHA와 DPPH(1,1-diphenyl-2- picrylhydrazyl)를 hydrazine 형태로 환원시키는 능력을 조사하여 검색할 수 있다. BHA 방법과 DPPH 방법을 이용하여 시금치추출물의 free radical 소거능을 확인한 결과 하기 [표 1]과 같이 나타냈으며, 보는 바와 같이 DPPH의 경우에는 vitamin C의 65% 정도의 항산화 효과를 보이고 BHA의 경우에는 vitamin C와 거의 동일한 정도의 높은 항산화 효과를 보였다.Substances that act as antioxidants can be detected by investigating their ability to reduce free radicals BHA and DPPH (1,1-diphenyl-2-picrylhydrazyl) to hydrazine form by eliminating oxidative free radicals involved in lipid peroxidation chain reactions. have. As a result of confirming free radical scavenging ability of spinach extract using BHA method and DPPH method, as shown in [Table 1], as shown, DPPH showed about 65% antioxidant effect of vitamin C and vitamin in case of BHA Almost the same antioxidant activity as C.
c: superoxide radical was produced from xanthin with xanthine oxydease oxidation reaction.
d: BHA, 3-t-butyl-4-hydro xyanisole.
AA: Vit.C.a: SC50 values, sample concentration to scavenge reactive oxygen species by 50%. b: DPPH, 1,1-diphenyl-2-picrylhydrazyl redical.
c: superoxide radical was produced from xanthin with xanthine oxydease oxidation reaction.
d: BHA, 3-t-butyl-4-hydro xyanisole.
AA: Vit.C.
한편 산화스트레스(Oxidative stress)에 의한 의해 유발되는 식품의 산패 작용과, 인간의 노화 및 각종 질병을 유발하는 것으로 알려져 있는 산화작용에 대한 시금치추출물의 항산화 효능을 알아보기 위해, 각각 콩에서 분리한 식용지질과 쥐의 뇌 추출 지질을 이용하여, 지질과산화를 측정하였다. DMSO에 녹인 시금치추출물을 첨가하여 7일 동안 상온에서 방치한 식용지질의 경우에는 도 1에서와 같이 일반 지질에 비해 산패 정도가 30%이상 감소하였으며, 쥐의 뇌 추출 지질에 대해 지질과산화(lipid peroxidation, LPO) 수준을 이용하여 측정한 결과는 도 2에서와 같이 시금치추출물의 농도에 비례하여 산화반응이 감소하는 것을 확인할 수 있었다.
In order to examine the antioxidant effects of spinach extracts on the rancidity of foods caused by oxidative stress and the oxidative action known to cause human aging and various diseases, edible foods isolated from soybeans Lipid peroxidation was measured using lipids and mouse brain extract lipids. In the case of edible lipids left at room temperature for 7 days by adding spinach extract dissolved in DMSO, the degree of rancidity was reduced by 30% compared to normal lipids, as shown in FIG. 1, and lipid peroxidation of the brain extract lipids of rats. , LPO) was confirmed that the oxidation reaction decreases in proportion to the concentration of spinach extract as shown in FIG.
[[ 실시예2Example 2 ] 시금치음료의 제조Manufacture of Spinach Beverage
1. 시금치의 선별 및 전처리1. Selection and pretreatment of spinach
수확된 시금치를 신속하게 이물질을 제거한 다음 물로 깨끗이 세정하고 추출이 용이하도록 길이3~5cm, 내외로 세절 및 세척하여 물을 뺀다.Remove the foreign substance quickly after harvested spinach, and wash it with water and cut it into 3 ~ 5cm length, inside and outside to drain the water.
2. 시금치추출액 제조2. Spinach Extract Manufacturing
전처리된 시금치를 추출장치에 넣고 추출용매로 추출한다. 이때 추출용매로 30% 에탄올을 원료 대비 10배를 첨가하여 냉각추출 장치로 40℃에서 5시간 이상 추출한다. 이 추출액을 진동스크린에 의해 1차 여과하고 마이크로필터에 의해 2차 여과한다. 이때 여과된 액은 고형물 함량 8.4brix로 진한 녹색을 띄었으며, 여과된 추출액을 50℃ 미만에서 자연순환 농축을 한 결과 고형물 농도가 50brix인 시금치추출액을 얻을 수 있었다.The pretreated spinach is placed in an extraction unit and extracted with extraction solvent. At this time, 30% ethanol as an extraction solvent is added 10 times compared to the raw material and extracted with a cold extraction device at 40 ℃ for 5 hours or more. This extract is first filtered by a vibrating screen and secondly filtered by a microfilter. At this time, the filtered solution was dark green with a solid content of 8.4brix, and the spinach extract having a solid concentration of 50brix was obtained by naturally circulating the filtered extract at less than 50 ° C.
3. 조성물 준비3. Prepare the composition
상기 공정을 통해 얻은 시금치추출액 42중량%, 10brix의 황정추출액 5중량%, 60brix의 사과농축액 4중량%, 올리고당 36중량%, 정백당 12중량%, 구연산 0.6중량%, 향료 0.4중량%의 조성비로 재료를 준비한다.Spinach extract obtained by the above process, 42% by weight of 10brix yellow apple extract, 4% by weight of 60brix apple concentrate, 36% by weight oligosaccharide, 12% by weight white sugar, 0.6% by weight citric acid, 0.4% by weight of fragrance Prepare.
4. 혼합4. Mixed
시금치추출액에 황정추출액, 사과농축액, 올리고당을 첨가하여 용해시킨 후 정백당, 구연산, 향료를 첨가하여 용해시킨다.The spinach extract is dissolved by the addition of yellow extract, apple concentrate, and oligosaccharide, followed by dissolution of white sugar, citric acid and flavoring.
5. 포장 및 살균5. Packing and sterilization
이어 파우치형 포장기에 80g 씩 자동포장하여 밀봉하고, 밀봉된 용기를 자동살균기를 통해 살균한 다음 찬물에 냉각한다. 이로써 포장된 시금치음료가 제조되며, 이렇게 제조된 음료는 기호성이 증대된 항산화 및 면역증진기능 효과가 있는 음료가 될 것이다.
Subsequently, 80 g of each bag is automatically packed and sealed in a pouch type packing machine, and the sealed container is sterilized by an autoclave and then cooled in cold water. This will produce a packaged spinach beverage, the beverage thus prepared will be a beverage having an increased antioxidant and immune enhancing function palatability.
[[ 실시예3Example 3 ] 관능검사Sensory test
상기 [실시예2]에서 제조한 음료에 대해 패널요원 15명(20-23세)을 대상으로 하여 기호도, 색깔, 냄새, 맛 등 4항목을 기준으로 관능검사를 수행하였다. 관능검사는 10점 스케일의 기호도 검사법으로 평가하였으며, 평가 결과는 하기 [표 2]와 같다. For the beverage prepared in Example 2, 15 panelists (20-23 years old) were subjected to sensory tests based on four items such as preference, color, smell, and taste. The sensory test was evaluated by the palatability test method of the 10-point scale, the evaluation results are shown in Table 2 below.
상기 [표 2]에서와 같이 제조된 음료는 8점 이상의 높은 기호도를 나타내어 기능성 음료로 제품화가 가능할 것으로 확인되었다. The beverage prepared as shown in [Table 2] showed a high degree of preference of more than 8 points, it was confirmed that it can be commercialized as a functional beverage.
Claims (2)
10~20brix의 황정추출액 4~6중량%,
50~60brix의 사과농축액 3~5중량%,
올리고당 30~40중량%,
정백당 10-14중량%,
구연산 0.3~0.6중량%,
향료 0.2~0.4중량%,
로 구성되는 것을 특징으로 하는 시금치음료 조성물.40-50 wt% of spinach extract of 40-50 brix,
4 ~ 6% by weight of 10 ~ 20 brix yellow crude extract,
50 to 60 brix apple concentrate 3 to 5% by weight,
30-40 wt% oligosaccharide,
10-14% by weight,
0.3-0.6 wt% citric acid,
Fragrance 0.2-0.4% by weight,
Spinach beverage composition, characterized in that consisting of.
40~50brix의 시금치추출액 40~50중량%에 10~20brix의 황정추출액 4~6중량%, 50~60brix의 사과농축액 3~5중량%, 올리고당 30~40중량%을 첨가하여 1차 용해시키는 제1단계;
정백당 10-14중량%, 구연산 0.3~0.6중량%, 향료 0.2~0.4중량%를 첨가하여 2차 용해시키는 제2단계;
포장하여 밀봉하고 살균한 후 냉각시키는 제3단계;
로 이루어지는 것을 특징으로 하는 시금치음료의 제조방법.A method for preparing a beverage with the spinach beverage composition according to claim 1,
40 to 50% by weight of spinach extract of 40 to 50 brix, 4 to 6% by weight of 10 to 20 brix yellow extract, 3 to 5% by weight of 50 to 60 brix apple concentrate, and 30 to 40% by weight of oligosaccharide are first dissolved. Stage 1;
A second step of dissolving 10-14% by weight of white sugar, 0.3-0.6% by weight of citric acid, and 0.2-0.4% by weight of fragrance;
A third step of packaging, sealing, sterilizing and cooling;
Spinach drink manufacturing method characterized in that consisting of.
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| KR100336648B1 (en) | 2000-12-26 | 2002-05-16 | 강창환 | The composites of fermented vegetable drinks possessing the function of cleaning the bowels and relieving constipation |
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