KR101274737B1 - Method of preparing hemp seed milk and beverage comprising the milk - Google Patents

Abstract

The present invention relates to a method for producing blue ginseng seed milk and a method for preparing a beverage containing the same. The production of blue ginseng seed milk according to the present invention is prepared by washing and immersing, heat treatment, grinding and filtration of the blue ginseng seed yarn. In the present invention, in order to stabilize the dispersion of the cheongsam seed milk obtained, heat treatment is performed for 3 to 5 minutes before crushing after immersion. In preparing a beverage containing Cheongsam seed milk in accordance with the present invention, the homogenization treatment is performed at a pressure of 200 to 400 bar after mixing Cheongsam seed milk and a subsidiary material generally used in beverages.

Description

Cheongsam seed milk production method and beverage containing the same {METHOD OF PREPARING HEMP SEED MILK AND BEVERAGE COMPRISING THE MILK}

The present invention relates to a method for producing blue ginseng seed milk and a method for preparing a beverage containing the same. More specifically, the present invention relates to a method of grinding and filtering blue ginseng seed yarn to provide blue ginseng seed milk with excellent particle dispersibility.

In general, in order to be a commercial beverage product having a commercial property, storage should be secured, and the quality of beverages during distribution should be small. However, it is known that beverages prepared using cereals, beans, and seeds having high content of protein, lipids, and carbohydrates as raw materials are more difficult to maintain the quality of beverages during storage and distribution than fruits and vegetable drinks. In particular, in the case of beverages using protein and lipid-rich seeds, the stability of dispersion, minimization of quality change and emulsifier for long-term distribution, homogenization, and proper retort sterilization temperature should be examined. In addition, when plant seeds are used in beverages, it has been found that protein-protein interactions of proteins in plant seeds do not react identically to protein-protein interactions of casein and / or whey in dairy milk. . Therefore, applying dairy oil concentrate technology to plant seedling beverages is difficult to provide a highly concentrated beverage that is stable or has a sense of texture, palatability and the like. Therefore, various attempts have been made to produce milk having excellent dispersion stability from grains, beans, and seeds rich in nutrients useful for the human body, and to provide beverages with improved functionality such as texture and palatability.

Cheongsam is classified as a type of hemp, but it does not contain hallucinogenic components, so it has been reported that it does not cause hallucinogenic action. Seeds of Cheongsam contain high amounts of protein, fat, and carbohydrates, and contain gamma linolenic acid (GLA). It is known as a nutritionally balanced material. To date, there have been no examples of the production of milk products using Cheongsam seeds.

As such, the present invention provides a method for preparing milk from blue ginseng seedlings.

The present invention also provides a method for producing a beverage containing Cheongsam seed milk.

In another aspect, the present invention provides a beverage containing Cheongsam seed milk with greatly improved dispersion stability and functionality.

In order to achieve not only the above objects but also other objects that can be easily derived, the method for producing a cheongsam seed milk according to the present invention, after selecting and washing and soaking the cheongsam seed, heat treatment (blanching), primary grinding , Secondary grinding, primary filtration, heating, secondary filtration. Cheongsam seeds in the present invention was used to select the harvested in Dangjin, Seosan, Chungcheongnam-do, Korea. Washing is washed 2 to 5 times using purified water. The washed blue ginseng seedling is immersed in purified water overnight at room temperature (25 ° C). After immersion, heat treatment is performed for 3 to 10 minutes in 100 ° C. boiling water. For the first grinding, firstly grinding for three to five times 90 to 95 ° C of purified water based on the initial weight of the heat-treated blue ginseng seedlings, followed by primary grinding for 2 to 5 minutes using a commercial homomixer. After adding 4 times the purified water of 90-95 degreeC by secondary grinding for 1 minute-3 minutes. The resultant obtained by the secondary grinding treatment is successively filtered to 60 mesh and 140 mesh. After filtration, the remaining foil which cannot pass through the mesh is removed, the filtrate is taken, and then heat-treated at 95 to 100 ° C. for 1 to 3 minutes and then filtered again at 140 mesh. After filtration, the remaining ginseng that does not pass through the mesh is removed to produce Cheongsam seed milk that can be used in beverages. On the other hand, the production of cheongsam seed milk according to the present invention, by eliminating the process of removing the shell can shorten the processing time and greatly improve the productivity.

In preparing the cheongsam seed milk according to the present invention, the amount of remaining foil during filtration decreases in proportion to the heat treatment time, and the contents of crude protein, crude fat and solids in the filtrate milk are significantly increased. Thus, the heat treatment time is related to the dispersibility of Cheongsam seed milk. In view of the dispersion stability of Cheongsam seed milk, the preferred heat treatment time according to the present invention is 4 minutes to 6 minutes, wherein the average diameter of the particles in milk is 12 μm to 14 μm, crude protein is 1% to 2%, and solid content is 8 % To 10%. As the heat treatment time increases, the whiteness and taste of the filtrate milk decreases.

Cheongsam seed milk-containing beverage preparation method according to the present invention is generally food additives added to the beverage, for example, refined salt, sugar, gum, edible oil (for example, sunflower seed oil, grape seed oil, etc.), flavors, vitamins After dissolving the emulsifier in purified water, the mixture of the Cheongsam seed milk prepared according to the above method is stirred, homogenized at high pressure, and then sterilized and cooled. More specifically, the subsidiary materials generally used in beverages such as emulsifiers are completely dissolved in purified water at 60 to 80 ° C., and then sufficiently stirred with 60 to 80 ° C. Cheongsam seed milk to obtain a mixture. The submaterial and the Cheongsam seed milk mixture are homogenized one or more times in a homogenizer at a pressure of 200 to 500 bar. The homogenized mixture is sterilized at 120 to 125 ° C. for 10 to 25 minutes and then cooled to prepare a beverage containing Cheongsam seed milk.

In preparing a beverage containing blue ginseng seedling milk according to the present invention, the range of the particle size distribution of the particles in the milk decreases in proportion to the pressure applied during homogenization, thereby increasing milk stability. Preferred homogenization pressure in the present invention is 350 to 450 bar, even more preferably 400 bar. Emulsifiers used for stabilization of beverages include glycerin fatty acid ester emulsifiers such as Almax2700 and Almax9064 (manufacturer: Ilshin, Hydriphilic Lipophilic Balance (HLB) 4.2), SWA-10D (manufacturer: Mitsubishi Chemical Foods Co., Ltd.); Sucrose palmitate esters, for example, P1570 (manufacturer: Mitsubishi Chemical Foods, Inc. , HLB 15); Sucrose stearic acid esters, for example, S1670 (manufacturer: Mitsubishi Chemical Foods Co. , HLB 16) and S570 (manufacturer: Mitsubishi Chemical Foods Co., HLB 5); And organic acid monoglycerides such as Step SS (manufactured by Namyoung Chemical , HLB 3.4) and the like. One or more types of these emulsifiers can be used. Preferably, sucrose stearic acid ester and an organic acid monoglyceride emulsifier are mixed and used, and the total amount of the emulsifier is 0.5% to 1.0% by weight of the beverage composition.

Cheongsam seed used in the present invention was harvested in 2009 in Dangjin, Seosan, Chungcheongnam-do, and was 23.46% protein, 29.02% fat, 5.98% ash, and 32.66% carbohydrate. Minerals had the highest content of P at 1,031.04mg%, followed by K (773mg%), Mg (438mg%) and Ca (137mg%). The total amino acid content was the highest in order of glutamic acid, arginine, aspartic acid, leucine, and serine, and contained 8 essential amino acids. Fatty acid composition was highest in linoleic acid with 57.5%. Next, a-linolenia acid (ω3) was 17.4%. Oleic acid was 12.7%, and these three fatty acids accounted for 88% of the total fatty acids. In particular, the content of a-linolenic acid, a ω6 fatty acid known to have a blood cholesterol-lowering effect, was 1.2%.

In the present invention,% means% by weight unless otherwise specified.

As described above, the present invention provides milk from blue ginseng seeds containing a large amount of nutritionally useful ingredients. Cheongsam seed milk provided according to the present invention is excellent in dispersion stability, it can be usefully used in the preparation of beverage containing Cheongsam seed milk.

Figure 1 is a flow chart showing a manufacturing process presenting a method for producing a cheongsam seed milk according to the present invention.
Figure 2 is a flow chart illustrating a method for producing a beverage containing Cheongsam seed milk according to the present invention.
Figure 3 is a photograph showing the properties of the cheongsam seed milk prepared from the cheongsam seed yarn with different heat treatment (blanching) time.
Figure 4 is a graph showing the particle distribution of the cheongsam seed milk prepared from the cheongsam seed yarn different heat treatment time.
Figure 5 is a graph showing the particle size distribution of Cheongsam seed milk treated by varying the pressure of the homogenizer.
Figure 6 is a graph showing the particle size distribution of homogeneous and retort-sterilized beverages after the addition of emulsifiers in the preparation of beverage containing Cheongsam seed milk.
Figure 7 is a photograph confirming the separation of the beverage after retort sterilization according to the type and concentration of the emulsifier.
Figure 8 is a photograph showing the appearance after 80 days of storage of the beverage with different emulsifiers.

Hereinafter, the content of the present invention will be described in more detail through Examples and Test Examples. However, these examples are only presented to understand the content of the present invention, but the scope of the present invention is not limited to these examples.

Example

Example  One: Cheongsam Seed Milk  Manufacturing and Appearance Analysis

Milk was prepared by grinding blue ginseng seeds with different heat treatment times (FIG. 1). The blue ginseng seed was soaked in water overnight and then put in boiling water for 3, 5, 7 and 9 minutes, respectively. 4 times purified water was added to the heat-treated seeds, and firstly pulverized with a homomixer (product name: Ultra Turrax T-25) for 3 minutes, and then 4 times of purified water was added again and secondly crushed using a homomixer. The second abrasive was filtered through a 60 mesh sieve and filtered first, and then the filtrate was further filtered through a 140 mesh sieve to prepare Cheongsam seed milk. After filtering the milk secondarily filtered through a 140 mesh sieve at 100 ° C for 3 minutes, and again filtered through a 140 mesh sieve, as shown in Figure 3, the amount of precipitate increased in proportion to the heat treatment time. In addition, the milk of the sample heat-treated for 3 minutes after immersion had a large amount of remaining foil that could not pass through the mesh, and the appearance of the remaining foil was rougher than that of other samples. The amount of remaining foil that could not pass through the 140 mesh was gradually reduced from 5 minutes heat treatment to 9 minutes heat treatment, making filtration easier.

Example  2: according to the heat treatment time Cheongsam Seed Milk  Quality characteristic measurement

For Cheongsam seed milk prepared in the same manner as in Example 1, the quality characteristics were analyzed and the results are shown in Table 1 below.

Changes in Quality Characteristics of Cheongsam Seed Milk with Heat Treatment Time Analysis item Blanching Time 3 minutes 5 minutes 7 minutes 9 minutes Chromaticity L 60.65 44.97 42.37 42.87 a 1.02 1.70 2.08 2.06 b 7.79 14.39 15.60 15.40 Crude protein (%) 0.81 1.82 2.02 2.03 Solid content (%) 6.61 8.77 9.38 9.27 yield(%) 50.5 66.8 69.7 75.6 Tannins (mg / L) 88.8 ± 3.8 115.6 ± 5.2 126.7 ± 3.6 135.3 ± 4.3 Crude fat (%) 2.80 ± 0.04 3.05 ± 0.01 3.35 ± 0.18 3.40 ± 0.14

L: whiteness, a: redness, b: yellowness

In chromaticity, the whiteness (L) decreased as the heat treatment time increased, resulting in a milk made from Cheongsam seeds that had been heat-treated for 3 minutes (60.65), while a low value (42.87) for 9 minutes. Yield was increased as the heat treatment time was longer, 50.5% of the seed samples treated for 3 minutes, but the yield was increased by about 16% to 66.8% for 5 minutes treated seeds. However, the seeds which had been blanched for 5 minutes or more increased slightly, but the difference was not large. Crude protein and crude fat content in milk showed a significant increase in proportion to the heat treatment time. The solids content was 9.27% higher for 9 min treatment than 6.61% for 7 min blanching. Crude fat content was also significantly increased as milking time increased to 2.80% in 3 minutes, 3.05% in 5 minutes, 3.35% in 7 minutes, and 3.40% in 9 minutes. The tannin content was increased to 88.8 mg / L for 3 minutes, 115.6 mg / L for 5 minutes, 126.7 mg / L for 7 minutes, and 135.3 mg / L for 9 minutes. As a result, the longer the blanching time in the production of Cheongsam Seed Milk, it was confirmed that the more protein, solids and crude fat content in the seed tissue is transferred to milk. However, the longer the blanching time, the more the pigments in the husks of the seeds were transferred to the milk at the same time, which adversely affects the whiteness and taste of the milk.

Example  3: according to heat treatment time Cheongsam Seed Milk  Particle Distribution Analysis

For the blue ginseng seed milk produced in the same manner as in Example 1, the particle distribution pattern was measured. The results are shown in Fig. All milk samples showed patterns forming four peaks with peak peaks in the range of 0.3 μm, 2 μm, 11-13 μm and 32-45 μm. However, for the fourth peak with larger particle size, the three-minute treatment peak showed a peak peak in the range of 40 to 45 μm, while the longer the heat treatment time, the smaller the particle size and the nine-minute treatment zone showed a peak peak in the range of 30 to 32 μm. Seemed. In addition, the peak height increased as the range of particle distribution showing these peaks decreased. On the contrary, the longer the heat treatment time, the higher the peak peak and the lower the peak height.

Example  4: according to heat treatment time Cheongsam Seed Milk  Particle size distribution analysis

For Cheongsam seed milk prepared in the same manner as in Example 1, the particle size in the milk was divided into 5 sections and their composition ratios were compared. Table 2 shows the results.

Particle Size Distribution in Milk by Heat Treatment Time of Cheongsam Seed (%) Heat treatment time Particle Size Range (μm) <5 5 to 10 10 to 30 30 to 50 50 < Average diameter
(Mean diameter, μm) 3 minutes 34.75 16.64 28.03 12.59 7.99 14.53 5 minutes 37.48 16.77 28.09 14.66 2.99 12.85 7 minutes 35.99 14.16 30.51 16.41 2.95 13.77 9 minutes 33.36 12.31 32.46 18.66 3.20 14.95

According to the heat treatment time, the particle fraction of 50 μm or more decreased from 7.99% of the 3 minute treatment to 3% of the 5 minute treatment. On the other hand, the particle fractions in the range of 30 ~ 50 ㎛ or less and 10 ~ 30 ㎛ were 12.59% and 28.03% in the 3 minute treatment, but the volume of these fractions increased by 18.66% and 32.46% as the heat treatment time increased. However, fractions in the range of 5 ~ 10 ㎛ were slightly decreased as the heat treatment time increased from 16.64% of the 3 minute treatment to 12.31% of the 9 minute treatment.

Example  5: manufactured according to the heat treatment time Cheongsam Seed Milk  Sensory evaluation

The cheongsam seed milk prepared in the same manner as in Example 1 was investigated for sensory strength and preference, and the results are shown in Table 3 below. Sensory tests were performed on 15 trained panelists. For statistical analysis, ANOVA analysis was performed using SAS program, and the significant difference between samples was verified at p <0.05 by Ducan's multiple range test. The intensity of bitterness was not significantly different between treatments, but the samples heat treated for 7 minutes and 9 minutes were higher than those for 3 minutes and 5 minutes. The astringent taste showed a significant difference in the treatment period, with the lowest 5 minutes treatment and the highest 9 minutes treatment. The taste and richness of the milk increased in proportion to the heat treatment time, but there was no difference between the 7 and 9 minute treatments. The overall preference of milk showed a significant difference, and the 5 minute treatment showed the best, and the 3 minute treatment showed the lowest preference. The sensory properties of blue ginseng seed milk, analyzed by heat treatment time, showed slightly soybean fishy smell and green soybean, but little bitter taste in the three-minute treatment group, and the concentration was thinner than other samples. The 5-minute treatment showed that the bitter taste remained weak in the mouth after the milk was eaten, and the beany fishy smell was weak but the taste was good. The 7-minute treatment showed a bit stronger bitter taste in the aft and strong bitterness or astringent taste to drink one cup at a time. The 9-minute treatment group had a higher amount of solids and sediment than the 7-minute sample, which resulted in a poor taste in the mouth and a strong bitter taste. As a result of sensory evaluation, it was judged that 5 minutes of heat treatment was appropriate for the production of Cheongsam seed milk.

Investigation of Sensory Strength and Preference of Milk Prepared from Different Blancing Times Sensual item 3 minutes 5 minutes 7 minutes 9 minutes bitter 5.00 ± 1.63 ^a 4.86 ± 0.90 ^a 5.43 ± 1.13 ^a 5.57 ± 0.98 ^a A bitter taste 4.86 ± 1.46 ^ab 4.57 ± 0.98 ^b 5.57 ± 0.79 ^ab 5.86 ± 0.90 ^a A sweet taste 4.29 ± 0.95 ^b 5.14 ± 0.69 ^ab 5.43 ± 1.13 ^a 5.43 ± 0.98 ^a Thick 3.71 ± 0.76 ^b 4.71 ± 0.76 ^ab 5.57 ± 0.98 ^a 5.57 ± 1.13 ^a Comprehensive likelihood 4.00 ± 1.29 ^b 5.86 ± 1.46 ^a 5.71 ± 1.25 ^a 4.86 ± 0.69 ^ab

Example  6: Cheongsam Seed Milk  In the production of beverages containing Homogenization  Process analysis

(1) particle peak analysis

Produced in the same manner as in Example 1, using the cheongsam seed milk heat-treated for 5 minutes, the appropriate pressure conditions in the homogenization process required for beverage production was analyzed. Cheongsam seed milk was diluted 60% with purified water and passed through two times in a homogenizer adjusted to 200, 300 and 400 bar pressure, respectively, and the quality characteristics of the milk were investigated. 5 is a result of measuring the change in the particle size distribution curve of the milk treated by varying the pressure of the homogenizer. For the non-homogeneous control, the particle size distribution pattern was shown to form three peaks showing peak peaks at 2.4 μm, 9 μm, and 30 μm. However, the homogenized milk formed three peaks in the range of 0.3 μm, 2 μm, and 10-15 μm, while the peak at 30 μm in the control group disappeared. As the pressure increased from 200 bar to 400 bar, the height and area of the third peak increased while the height of the second peak decreased.

(2) particle size distribution analysis

The particle size distribution in Cheongsam seed milk was investigated according to the homogeneous treatment pressure, and the results are shown in Table 4 below. In the non-homogeneous control, the particle fraction of 30 μm or more was 15%, whereas the homogeneous milk decreased the composition ratio of the large particles from 2.66% of the 200 bar treatment to 0.68% of the 400 bar treatment. On the contrary, the fraction of particles below 5 ㎛ decreased as the homogeneous pressure increased. The control volume was 45.70% and the fraction volume was the highest, and the 400 bar treatment was the lowest at 33.63%. However, the particle fraction in the range of 5 ~ 10 ㎛, 10 ~ 30 ㎛ increased as the homogeneous pressure was increased, especially the fraction in the range of 10 ~ 30 ㎛ was about 2 times higher than the control when the 400 bar treatment. Homogeneous treatment of Cheongsam seed milk has been shown to affect the distribution of particles and increase the composition ratio of particles with a specific range of sizes. As a result, the higher the homogeneous pressure, the smaller the particle size distribution range in the milk is expected to increase the stability of the milk.

Composition ratio by particle size section of Cheongsam seed milk (60% diluent) by homogeneous pressure Homogeneous
pressure Particle size range (㎛) <5 5 to 10 10 to 30 30 to 50 50 < Average diameter (㎛) Control 45.70 17.09 22.20 12.96 2.05 11.53 200 Bar 42.77 22.81 31.77 2.66 0.00 8.08 300 bar 38.21 22.89 38.20 0.70 0.00 8.28 400 Bar 33.63 22.53 43.16 0.68 0.00 9.09

Example  7: Cheongsam Seed Milk  Emulsifiers and Sterilization in the Preparation of Beverages

(1) Particle peak pattern analysis after emulsifier treatment

The changes of milk quality during seasoning and sterilization process, which are an essential process for commercial beverage production using Cheongsam seed milk, were reviewed. To this end, it was prepared in the same manner as in Example 1, but 60% by weight of cheongsam seed milk, 3.5% by weight of sugar, 0.1% by weight of refined salt, 1.1% by weight of sunflower seed oil, 0.01% by weight of sodium hydrogen carbonate, 0.36% by weight of an emulsifier (almax 2700, 0.03% by weight P1570, 0.03% by weight S5700) and 34.93% by weight of purified water were dissolved, followed by two successive passes through a 400 bar homogenizer to contain Cheongsam seed milk. A beverage was prepared. The beverage was packaged in a bottle and then heat-treated at 121 ° C. for 20 minutes in a retort sterilizer and cooled. As can be seen in Figure 6, in order to increase the stability of the fat particles in the milk added to the emulsifier and homogenized sample (season / homogenized treatment) the peak height is formed at 0.3 ㎛ compared to the emulsifier-free (homogenous treatment) In addition, the particles of the third peak peak, which is the main peak, were 8.5 µm, and the particles were much smaller than 15 µm of the emulsifier-free sphere, and the particle distribution was dense.

(2) Analysis of particle size distribution change after emulsifier treatment

Changes in particle size distribution with emulsifier treatment were investigated and are shown in Table 5. When the emulsifier was added, the particles in the milk showed a larger change, and the average particle size was also reduced to 7.07 μm as the volume of particle fractions of 5 μm or less and 5 to 10 μm increased compared to the emulsifier-free. It is believed that the hydrophilic and hydrophobic constituents of milk are stabilized by emulsification by adding emulsifier, and the average particle size is reduced and the particle size is evenly distributed by mutual bonding and dispersion of small and large particles. .

Composition Ratio of Cheongsam Seed Milk and Beverage by Particle Size by Manufacturing Process (%) Treatment Particle Size Distribution (㎛) Viscosity
(cp) <5 5 to 10 10 ~
30 30 ~
50 50 < Average diameter (㎛) Control 45.70 17.09 22.20 12.96 2.05 11.53 1.50 ± 0.05 Homogeneous sphere 33.63 22.53 43.16 0.68 0.00 9.09 1.63 + - 0.12 Seasoned / Homogenous 38.09 35.14 26.11 0.67 0.00 7.07 3.02 ± 0.07 Seasoned / Homogeneous / Sterilizer 30.61 15.53 52.81 1.05 0.00 9.94 3.29 ± 0.06

(3) Analysis of particle peak pattern after retort sterilization

In the sample sterilized at 121 ° C. for 20 minutes after the addition of the emulsifier, the particle size distribution was changed again to a pattern similar to that of the emulsifier-free group by thermal denaturation, thereby clearly distinguishing the second and third peaks.

(4) Analysis of particle size distribution change after retort sterilization

When retort sterilization of the homogenized beverage after adding emulsifier at 121 ° C for 20 minutes, the particle distribution in the beverage is changed again, and the particle fraction volume in the range of 5 to 10 μm is reduced and 10 to 30 μm is reduced compared to before sterilization. The fractional fraction of the range increased significantly to 52.81% and the average particle size rose to 9.94 μm (see Table 5).

Example  8: Cheongsam Seed Milk  contain Drinking  Particle Dispersion Stability Analysis

(1) preparation of beverages

Prepared in the same manner as in Example 1, using the Cheongsam seed milk heat-treated for 5 minutes, the particle dispersion stability in the beverage was analyzed. As a beverage containing Cheongsam seed milk, six samples having a component blend ratio as shown in Table 6 below were prepared.

Formulation Ratio (wt%) of Cheongsam Seed Milk Beverage According to Emulsifier Type Won / Substance One 2 3 4 5 6 Seed milk 60 60 60 60 60 60 Sugar 3.5 3.5 3.5 3.5 3.5 3.5 Purified salt 0.1 0.1 0.1 0.1 0.1 0.1 Sunflower seed oil 1.1 1.1 1.1 1.1 1.1 1.1 Almax2700 0.7 0.3 - - - - Almax9064 - - - - - 0.5 SWA-10D - - - 0.8 - - Step ss - - - - 0.3 - P1570 0.1 0.1 - - 0.1 S1670 - - 0.5 - 0.5 - S570 0.1 0.02 0.3 0.3 - 0.01 Sodium hydrogencarbonate 0.01 0.01 0.01 0.01 0.01 0.01 Purified water 34.39 34.87 34.49 34.19 34.49 34.68

(2) Characteristic analysis after retort sterilization

The appearance after retort sterilization was observed. As shown in FIG. 7, beverages 1, 3, and 5 did not have a delamination after sterilization, and evenly dispersed particles, resulting in uniform color, while beverages 2, 4, and 6 had a clear separation after sterilization. The boundary between the upper part and the settling layer was clear.

(3) Characterization

Table 7 shows the results of analyzing the chromaticity, viscosity, and solid content of 30 ml of each of the beverages at the upper and lower portions of the beverage. In the case of whiteness (L), beverages 1, 3, and 5 had an upper / lower layer difference of less than 3, whereas beverages 3, 5, and 8 had a difference of 12 to 17. Yellow also showed differences of beverages 1, 3 and 5 by less than 2, while the other beverages were more than twice as different. These differences were similar in viscosity and solids content, but in beverages 1 and 4, the viscosity was different.

Quality Characteristics of Cheongsam Seed Milk Beverage with Different Emulsifiers and Concentrations Analysis item One 2 3 4 5 6 Upper layer substratum Upper layer substratum Upper layer substratum Upper layer substratum Upper layer substratum Upper layer substratum Chromaticity L 48.23 45.64 49.41 37.93 41.67 43.43 50.66 33.33 44.00 43.47 52.45 36.31 a 1.67 2.00 0.59 3.58 2.90 2.54 0.60 5.60 2.32 2.42 0.46 4.13 b 12.79 14.54 9.76 18.92 17.82 16.91 10.33 22.63 17.73 18.04 8.69 19.92 Viscosity (cp) 10.4 24.4 2.23 3.55 14.9 14.7 1.79 3.5 13.0 12.6 1.33 2.77 Solid content (%) 9.21 9.87 7.70 9.67 9.27 9.17 8.29 10.69 9.13 9.14 7.84 11.03

As a result of observing the changes during storage of beverages 1, 3 and 5 whose dispersion stability was confirmed after retort sterilization in blue ginseng seed milk beverages prepared with different emulsifier types and concentrations, beverages other than 6 were produced as the seal passed. It was. Therefore, it was judged that the addition of Step SS and S1670 emulsifier was most effective for the dispersion stability of the particles when preparing the beverage using the seed milk.

Example  9: Cheongsam Seed Milk  Analysis of Quality Stabilization Characteristics of Containing Beverages during Storage

Cheongsam seed milk-containing beverages were prepared at the blending ratio of Table 8 below, retort sterilized, and stored at 25 ° C. to confirm dispersion stability. In the case of beverage 9, the most commonly applied gellan gum was added for the stable dispersion of solids in the beverage.

Formulation of Cheongsam Seed Milk Beverage with Different Emulsifier Types and Concentrations (wt%) Won / Substance Drinks 7 Drinks 8 Drinks 9 Drinks 10 Drinks 11 Drinks 12 Seed milk 60 60 60 60 60 60 Sugar 3.5 3.5 3.5 3.5 3.5 3.5 Purified salt 0.1 0.1 0.1 0.1 0.1 0.1 Sunflower seed oil 1.1 1.1 1.1 1.1 1.1 1.1 Step ss - 0.1 0.2 0.3 0.3 0.3 S1670 0.5 0.5 0.5 0.4 0.5 0.5 S570 0.3 - - - - - Gellan gum (LT-100) - - - - - 0.01 Calcium acetate - - - - - 0.02 Sodium citrate - - - - - 0.007 Sodium hydrogencarbonate 0.01 0.01 0.01 0.01 0.01 0.01 Purified water 34.49 34.69 34.59 34.59 34.49 34.453

8 is a result showing the appearance after 80 days of storage of the beverage with different emulsifiers. In the case of drink No. 7 using S1670 and S570 and drink No. 8 and 9, which were added with step SS 0.1 and 0.2% in 0.5% of S1670, layer separation occurred as shown in the figure. However, the 10, 11, 12 drink was confirmed that the dispersion form is maintained without difference between the initial production. Table 9 shows the results of measuring the change in viscosity during storage of beverages prepared with different emulsifiers. Viscosity of the initial beverage was highest at 22.6 cp for No. 7 mixed with S1670 and S570 emulsifiers, followed by 12 drinks with gellan gum, and lowest at 7.2 cp for No. 11 and 11. However, as the storage seal elapsed, the seventh, eighth, and nineth beverages, which had been separated from each other, had a higher viscosity difference between the upper and lower beverages. In particular, the seventh beverage with the highest initial viscosity showed a significant decrease in the viscosity of the entire beverage after 80 days of storage. However, beverage No. 12 added with 0.01% gellan gum with emulsifier showed little difference in viscosity according to storage period in the upper and lower container and the whole beverage, and 11 beverages containing 0.3% of SS and S1670 0.5% were also added. Although gellan gum was not added, there was almost no change in the viscosity of the beverage with storage, thus maintaining stable physical properties.

Changes in Viscosity of Upper, Lower and Whole Beverages of Cheongsam Seed Milk Beverage Prepared with Different Emulsifier Types and Concentrations by Storage Period (25 ℃, cp) storage duration Drinks 7 Drinks 8 Drinks 9 Drinks 10 Drinks 11 Drinks 12 Upper layer substratum Upper layer substratum Upper layer substratum Upper layer substratum Upper layer substratum Upper layer substratum all all all all all all 0 days 22.6 12.7 11.6 7.1 7.2 19.9 15th 13.0 39.3 10.9 11.6 8.5 12 2.0 22.4 4.0 9.0 20.9 20.0 21 13 11.8 11.2 9.6 20 30 days 16.1 41.4 13.0 14.8 7.4 12.5 2.1 11.0 2.8 10.7 25.1 20.0 24.1 12.5 10.1 9.19 8.23 22.1 80 days 6.9 40.5 13.2 14.8 7.5 12.5 1.6 14.1 1.4 11.9 26.2 17.4 15.7 11.3 10.4 7.5 7.6 20.3

Example  10. Cheongsam Seed milk  Of beverages Manufacturing example

The basic beverage, vanilla flavored beverage, and chocolate flavored beverage containing Cheongsam seed milk were prepared in the compounding ratio of Table 10 below.

Formulation ratio (wt%) for flavor improvement of Cheongsam Seed milk drink Won / Substance Basic drink Vanilla flavored drinks Chocolate flavored drinks Cheongsam Milk 60 59.90 59.79 Sugar 3.5 3.49 3.49 Purified salt 0.1 0.1 0.1 Sunflower seed oil 1.1 1.1 1.1 STEP SS 0.3 0.3 0.3 S1670 0.5 0.5 0.5 Sodium hydrogencarbonate 0.01 0.01 0.01 Purified water 34.49 34.43 34.36 Sweet Flav. (301443) - 0.1 - Vanilla Flav. (301441) - 0.07 - Chocolate Flav. (9415201) - - 0.15 Sugar syrup - - 0.2 High fructose - - - Drink sugar (° Brix) 7.0 7.9 7.0

While the present invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. You will know. In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Accordingly, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention be construed as including all embodiments falling within the scope of the appended claims.

Claims (8)

i) selecting and soaking the blue ginseng seeds,
ii) heat-treating for 3 to 10 minutes in water of 95 ℃ to 100 ℃ without removing the shell of the soaked blue ginseng seed,
iii) primary grinding for 2 to 5 minutes followed by secondary grinding for 1 to 3 minutes in succession, and
iv) dispersibility having an average particle diameter of 12 μm to 14 μm, including the step of heating the filtrate after primary filtration of the grinding product for 1 minute to 3 minutes at 95 ° C. to 100 ° C. and then performing secondary filtration. Process for preparing this improved Cheongsam seed milk. The method of claim 1,
The heat treatment of ii) is carried out for 4 to 6 minutes, the method for producing the improved dispersible Cheongsam seed milk. The method of claim 1,
iv) the primary filtration is carried out continuously in 60 mesh and 140 mesh sieve, the secondary filtration is characterized in that it is carried out to 140 mesh, a method for producing a blue soybean seed improved milk. delete Cheongsam seed milk with improved dispersibility prepared according to any one of claims 1 to 3. The beverage composition with improved dispersibility of Cheongsam seed milk containing the Cheongsam seed milk, emulsifiers and food ingredients used in the beverage of claim 5. The method according to claim 6,
Emulsifier is a beverage composition with improved blue ginseng seed milk, characterized in that the sucrose stearic acid ester emulsifier and the organic acid monoglyceride emulsifier is added. i) mixing the cheongsam seed milk according to the method of claim 5, and the food additives used in the beverage to obtain a mixture,
ii) homogenizing the mixture under a pressure of 200 to 400 bar,
iii) producing a beverage composition with improved blue ginseng seed milk containing dispersibility having an average particle diameter of 8 μm to 10 μm and a viscosity of 3 to 4 cps, including the step of cooling after sterilizing at 120 ° C. to 124 ° C. Way.

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