KR101256721B1 - Manufacturing method of healthy drink using a mulberry tree - Google Patents

Abstract

The present invention relates to a method for producing a health beverage using mulberry branches, and more particularly, a step of collecting the mulberry branches of mulberry branches in February to March; Cutting step of cutting the collected mulberry branches to a predetermined size; Drying the cut mulberry branches in halftone paper until the dry weight of the cut mulberry branches becomes 80 to 85 parts by weight of the weight of the raw material, and then drying them in the sun until 70 to 75 parts by weight of the weight of the raw material; Roasting the dried mulberry branches for 3 to 5 hours at a temperature of 70 to 90 ℃; And it relates to a health beverage manufacturing method using a mulberry branches comprising an extraction step of extracting by adding 100 to 200 parts by weight of purified water with respect to 1 part by weight of roasted mulberry branches raw material.

Description

Manufacturing method of healthy drink using mulberry branch {Manufacturing method of healthy drink using a mulberry tree}

The present invention relates to a method for producing a healthy beverage using mulberry branches with improved taste, nutrition and consumer preference.

In general, beverages are being developed as foods for health rather than function as drinking water, and traditional beverages such as barley tea and green tea are commercially available than carbonated or sugar-containing drinks. Recently, various drinks using crops such as corn or soy without caffeine have been developed.

Patent Publication No. 1998-075996 discloses a method of extracting a stock solution by slicing mulberry branches, slicing, boiling, decoction and squeezing. When sweetening the mulberry branches by the conventional manufacturing method has a unique sweet taste, if the simmer immediately after roasting, there is a problem in that the sweetness is weak and gives a little bitter taste. In addition, mulberry branches did not dry enough in the drying process there was a problem that does not meet the taste and consumer preferences.

On the other hand, in the mulberry leaves are used as food for silkworms, the fruit is soaked or eaten raw, the root bark is used for fever, Jinhae, diuretic, soybean in one shot.

Mulberry branches are greyish brown or greyish white with fine hairs but gradually disappear. Mulberry branches have been known to be effective in treating all wind, water, and each, improving digestion, urinating, and treating shoulder pain and dry mouth. In addition, mulberry branches are known to help the diet by inhibiting appetite and preventing the absorption of ingested food. In addition, mulberry branches are effective in clearing blood and blood clots and headaches, and is known to be effective in treating adult diseases such as stroke and prevention, hypertension, and diabetes.

Therefore, it is necessary to develop a health drink using mulberry branches that can satisfy the taste, nutrition and consumer preferences.

The present inventors completed the present invention to solve the problem that the conventional mulberry branches do not dry enough in the drying process did not meet the taste, nutrition and consumer preferences.

Accordingly, an object of the present invention is to provide a method for producing a healthy beverage using mulberry branches that can satisfy the taste, nutrition and consumer preference.

In order to achieve the above object, the present invention is a sampling step of collecting the mulberry branches in February to March; Cutting step of cutting the collected mulberry branches to a predetermined size; Drying the cut mulberry branches in halftone paper until the dry weight of the cut mulberry branches becomes 80 to 85 parts by weight of the weight of the raw material, and then drying them in the sun until 70 to 75 parts by weight of the weight of the raw material; Roasting the dried mulberry branches for 3 to 5 hours at a temperature of 70 to 90 ℃; And it provides a health beverage manufacturing method using mulberry branches characterized in that it comprises an extraction step of extracting by adding 100 to 200 parts by weight of purified water with respect to 1 part by weight of roasted mulberry eggplant raw material.

Extraction step according to the invention is preferably extracted for 3 to 5 hours at a temperature of 100 to 120 ℃.

In addition, the present invention may further include a storage step of storing the roasted mulberry branches raw material in a cold storage between the roasting step and the extraction step.

In addition, the mulberry branch may be a mulberry branch derived from one or more mulberry branches selected from the group consisting of a common mulberry (Morus alba L.), Cudrania tricuspidata and Morus bombycis Koidzumi.

The method may further include washing the mulberry branch between the harvesting step and the cutting step or between the cutting step and the drying step.

Hereinafter, the present invention will be described in more detail with reference to the drawings.

First, the collection of mulberry branches that is the raw material of the health drink of the present invention (S110) is preferable to collect the mulberry branches in 2-3 months of the year, because the most nutrients in the mulberry branches collected at this time, the taste Can make good use of nutrition and nutrition. It is most preferable to collect the mulberry branches in February to early March. Collected mulberry branches can be removed by removing the stains by selecting the mulberry branches that can be used in the beverage by washing with water at room temperature.

The harvested mulberry branches are cut to a certain size (for example, 2 to 3 cm) (S120), and the dried mulberry branches are cut in the halftone paper, and the dry weight of the cut mulberry branches is 80 to 85 weight of the weight of the raw materials. After drying until the addition, it is dried to dry until 70 to 75 parts by weight of the weight of the raw material in the sun (S130).

For example, the harvested mulberry branches are cut into 2 to 3 cm (S120), and the cut mulberry branches are dried in halftone for a week, and then completely dried in the sun for about 8 hours (S130). Completely dry in the present specification means that the moisture content of the mulberry branches, which is a raw material, is removed about 85 to 95%, and does not mean that there is no moisture content.

By drying the mulberry branches until 70 to 75 parts by weight of the weight of the raw material, that is, by completely drying, it is possible to improve the problems of taste and consumer preference complaints due to insufficient drying conventionally. In addition, by drying relatively slowly in the halftone first and secondly in the sun, the mulberry tree's unique taste and aroma can be preserved more abundantly than in the case of hot air drying or relatively fast time in the sun, and nutrient destruction is relatively low. Can be. The collected mulberry branches are cut to a certain size (S120), and the dried mulberry branches may be washed with water at room temperature before drying to remove stains.

In addition, the mulberry branch raw material dried (ie, completely dried) until the 70 to 75 parts by weight of the weight of the raw material in a stir-fry in a low fire, for example, a temperature of 70 to 90 ℃, more preferably 85 Roast for about 3 to 5 hours at a temperature of ℃ (S140). If roasting for more than about 5 hours, the raw material is burned black, while roasting for less than about 3 hours may reduce the delicious taste. In addition, when roasting at a temperature below the temperature of 70 ℃, less delicious taste, when roasted at a temperature exceeding the temperature of 90 ℃, may taste slightly ugly.

Roasted mulberry branches can be stored in a cold store before they are made into a beverage. When the storage temperature of the cold storage is stored in the temperature range of about 3 ℃ to about 5 ℃, it can maintain the taste and aroma of the roasted mulberry branches raw material for a long time. In particular, by storing in a cold storage for about two years roasted mulberry branches can maintain the delicious taste and flavor. In addition, by storing in a low-temperature store roasted mulberry branches are low-temperature aging to save the delicious taste, flavor can be further improved. The cold storage can be stored for about 3 months to 2 years. By storing in a cold store for about three months or more, the flavor and aroma can be further improved while maintaining the unique taste and aroma of the mulberry eggplant raw material. However, when stored in a cold storage for more than two years, the taste and aroma of the mulberry branch raw material may not be sufficiently preserved, it is preferable not to exceed two years for quality control.

In addition, 100 parts by weight to 200 parts by weight of purified water (aro water) is added to 1 part by weight of the prepared mulberry branches and placed in an extractor for about 3-4 hours at a temperature of 100 ° C. to 120 ° C. (S150). Health drinks can be prepared. If the purified water is added in a small amount out of the above range, that is, if the purified water is added less than 100 parts by weight, the taste may be too dark and bitter. In addition, if the purified water is more than 200 parts by weight, the mulberry extract may not be sufficient to dilute the mulberry branches peculiar taste and flavor. Extraction time may be longer if the extraction temperature is less than 100 ℃ extraction, excessive extraction of bitter taste components when extracted at a temperature above 120 ℃. If less than 3 hours, the mulberry branch components may not be extracted enough, if more than 5 hours, the taste is thick, bitter taste components may be excessively extracted.

Long-term storage is possible without spoiling the health drink prepared above and can be put in a heat-resistant bottle so that the taste can last for a long time.

The health beverage according to the present invention may contain various flavors or natural carbohydrates as additional ingredients, as in normal drinks. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, taumartin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) as natural flavoring agents, and saccharin, aspartame, etc. can be usefully used as synthetic flavoring agents. .

In addition, the beverage of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid and salts thereof, Organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. These components can be used independently or in combination.

The health drink using the mulberry branches prepared according to the present invention can develop a health drink with a higher degree of consumer preference by completely improving the problems that do not satisfy the taste, nutrition and consumer preferences due to insufficient drying in the conventional drying process.

Figure 1 shows a flow diagram of a method for producing a healthy beverage using mulberry branches according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by these examples.

< Example  1> Mulberry branches  Used Health drink  Produce

The mulberry branches collected this spring (about February ~ March) were cut into 2 ~ 3cm in size, and dried until half to 80 ~ 85 parts by weight of the raw material (one week), then 70 ~ 70% of the weight of the raw material in the sun. It dried until it became 75 weight part (about 8 hours). Thereafter, roasted for about 4 hours in a low-heat (85 ℃) in a stir-cooker and stored in a cold storage of about 3 to 5 ℃ to prepare a mulberry branch raw material for health drinks.

100 parts by weight of purified water was added to 1 part by weight of the prepared mulberry branch material, which was placed in an extractor and extracted at a temperature of 100 ° C. for 3 hours. The extract was stored in a heat resistant plastic bottle.

< Example  2> Mulberry branches  Used Health drink  Produce

The mulberry branches collected this spring (early March) were cut into 2 ~ 3 cm in size, dried until half to 80 to 85 parts by weight of the raw material (one week), and then 70 to the weight of the raw material in the sun. It dried until it became 75 weight part (about 8 hours). Then, stir-fry for about 4 hours in a low heat (85 ℃) in a stir-cooker to prepare a mulberry branches raw material for healthy drinks.

100 parts by weight of purified water was added to 1 part by weight of the prepared mulberry branch material, which was placed in an extractor and extracted at a temperature of 100 ° C. for 3 hours. The extract was stored in a heat resistant plastic bottle.

< Comparative example  1> Mulberry branches  Used Health drink  Produce

Mulberry branches collected this spring (early February-March) were cut to a size of 2-3 cm, and dried with a hot air drying apparatus for about 10 hours. Thereafter, the mixture was roasted at 100 ° C. for about 5 hours to prepare a mulberry eggplant raw material for health drink.

80 parts by weight of purified water was added to 1 part by weight of the prepared mulberry branch material, which was placed in an extractor and extracted at a temperature of 100 ° C. for 3 hours. The extract was stored in a heat resistant plastic bottle.

< Comparative example  2> Mulberry branches  Used Health drink  Produce

Mulberry branches harvested this spring (early February-March) were cut to a size of 2-3 cm, and dried for 16 hours in the sun. Thereafter, the mixture was roasted at 100 ° C. for about 5 hours to prepare a mulberry eggplant raw material for health drink.

80 parts by weight of purified water was added to 1 part by weight of the prepared mulberry branch material, which was placed in an extractor and extracted at a temperature of 100 ° C. for 3 hours. The extract was stored in a heat resistant plastic bottle.

< Experimental Example  1> Sensory Analysis

Sensory tests on beverages prepared by the methods of Examples 1 and 2 and Comparative Examples 1 and 2 were conducted on 20 well-trained panelists 20 to 50 years old, taste, flavor ( Flavor, color, and overall acceptability were evaluated. Evaluation method is very bad (one point), bad (two points), a little bad (three points), moderate (four points), a little good (five points), good (six points), very good by seven points grading method ( 7 points). The results are shown in Table 1. The evaluation results of Table 1 are expressed as the average value of the scores given by 20 panelists.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 flavor 5.6 5.3 3.6 3.3 incense 5.7 5.2 3.8 3.7 color 6.0 5.6 4.0 4.1 Comprehensive preference 5.8 5.4 3.8 3.7

The taste of the beverage produced by the method of Example 1 was 5.6, the flavor was 5.7, the color was 6.0, and the overall preference was 5.8, respectively, confirming that the overall preference was good. The taste of the beverage prepared by the method of Example 2 was 5.3, the fragrance was 5.2, the color was 5.6, and the total acceptability was 5.4, respectively, confirming that the overall acceptability was good.

Comparing Example 1 and Example 2, when Example 1 is stored in a cold storage at low temperature, it can be confirmed that the taste and aroma are further improved.

The taste of the beverage prepared by the method of Comparative Example 1 was 3.6, the flavor was 3.8, the color was 4.0, and the overall preference was 3.8, respectively, indicating that the beverages of Examples 1 and 2 were lower than those of the beverages according to Examples 1 and 2.

In addition, the taste of the beverage prepared by the method of Comparative Example 1 was 3.3, the flavor was 3.7, the color was 4.1 and the overall preference was 3.7, respectively, it can be seen that it is lower than the drinks according to Examples 1 and 2.

Claims (5)

Sampling step of collecting the mulberry branches in February to March;
A washing step of washing the collected mulberry branches;
Cutting step of cutting the washed mulberry branches to a predetermined size;
The drying step of drying the cut mulberry branches in halftone paper until the dry weight of the cut mulberry branches is 80 to 85 parts by weight of the weight of the raw material, and then dried until 70 to 75 parts by weight of the weight of the raw material in the sun ;
Roasting the dried mulberry branches for 3 to 5 hours at a temperature of 70 to 90 ℃;
Storage step of storing the roasted mulberry branches raw material in a low temperature storage of 3 to 5 ℃; And
Health drink using mulberry branches characterized in that it comprises an extraction step of extracting for 3 to 5 hours at a temperature of 100 to 120 ℃ by adding 100 to 200 parts by weight of purified water to 1 part by weight of the stored roasted mulberry branches raw material Manufacturing method. delete delete delete delete

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