KR101335645B1 - Mulberry beverage and method for manufacturing the same - Google Patents

Abstract

The present invention is to manufacture a beverage using the mulberry fruit mulberry and its beverage, and more particularly by providing a drink that can be ingested by mixing the subsidiary materials such as xylitol, persimmon vinegar, vitamin C, malic acid with the main component of the mulberry, It is possible to promote the health of consumers by simply and balancedly ingesting various nutrients, including ingredients that are effective for the body of Audi, and to increase added value as a new source of income for Audi farmers who are stagnant due to the opening of agricultural products to the roots. The present invention relates to a beverage and a method for producing the beverage using audio that can increase farm household income and revitalize the local economy by developing a taste-friendly and easy-to-eat audio processing product to increase functionality and usability as a method for diversifying its use.

Description

Beverage and method for manufacturing the beverage using Audi {Mulberry beverage and method for manufacturing the same}

The present invention is to manufacture a beverage using the mulberry fruit mulberry and its beverage, and more specifically, by using the mulberry as a main ingredient to enable ingestion by mixing the subsidiary materials such as xylitol, persimmon vinegar, vitamin C, malic acid, The present invention relates to a beverage using an audio and a method for producing the same, which can promote the health of the intake user by easily ingesting an effective ingredient in the human body contained in various subsidiary materials and contribute to the income increase of the farmers and the local economy.

In general, drinks (飮 料) means food that can be drunk, including a lot of liquid. It is also called beverage.

These drinks are various types of liquids for drinking, and provide various functions such as water supply, fatigue recovery, and softening of the atmosphere. The main ones are water (drinks) for quenching thirst, other soft drinks (soft drinks) to give a refreshing feeling, preference drinks to expect moderate excitement and arousal effects, alcoholic drinks with alcoholic effects, ionic drinks, unique flavors and It is classified into many kinds according to the purpose, such as fruit juice, which is characterized by taste.

Here, the representative beverages that can be most closely in contact with consumers include carbonated beverages, ionic beverages and juice drinks.

At this time, the carbonated beverage is a beverage containing 50,000 or more of carbon dioxide in the drink water to give a refreshing feeling, and the alcohol content is less than 11%. There are various kinds of sweetener, acidulant, flavoring agent, fruit juice, etc. to be added.

Such carbonated drinks typically include cider, cola, soda water and the like. It was manufactured around 1780, but began to be manufactured in Korea in the 20th century. As the metal bottle cap is invented, the preservation of the product is improved, and the high speed bottle can be made possible by the development of the bottle canning device and the development of bottle making technology, and thus, the production of carbonated beverages has become active in various countries around the world. Most products are bottled, but in recent years canning has increased.

A typical manufacturing method is to add sugar, water, flavoring, and sometimes colorant to the melted sugar to make a syrup, fill it with a certain amount of water, and pressurize and dissolve the carbon dioxide to stop the plug. In recent years, however, as high speed bottling has become possible, it has changed to a method of mixing syrup and water first and then dissolving carbon dioxide under pressure. The fragrance is mainly from citrus fruits, coke and grapes. It is common to use essences, but fruit juices are often added. Citric acid is widely used as acidulant and phosphoric acid is used only for cola drinks.

These carbonated drinks, in a good way to cool the heat of people with a lot of heat in the head, is used as a digestive agent of indigestible people, has the effect of constipation symptoms, can get a temporary treatment effect when stressed a lot, .

On the contrary, carbonated drinks are said to be poisoned by people suffering from chia and eating kidneys or livers. Carbonated drinks contain sodium or sodium to help the body absorb, which is said to have a negative effect on the kidneys and liver.

Particularly, when the human body grows, the bones should grow calm and dense in the bones, which prevents this part of the carbonated beverages.

In addition, the ion drink is a beverage similar to human body fluid with osmotic pressure, and is a functional drink that replenishes electrolytes and fluids that have escaped from the body due to exercise or labor, and is also called a sports drink or sports drink. Its main ingredients include sugars (carbohydrates), minerals such as sodium, potassium, and magnesium, and vitamin C. The mineral is to replenish the electrolyte lost in sweat.

These ionic beverages are spreading rapidly and are known to last longer than they would if they were replenished with water and electrolytes during exercise. However, because the average of about 120mg of sodium (about 0.3g of salt) is contained per can, it is not preferable to drink as a substitute for drinks because of excessive salt intake.

On the other hand, there is a variety of juice drinks in place of the carbonated drinks and ionic drinks to the chemical reaction as described above.

At this time, the juice is a drink made by squeezing the juice of the fruit, and generally, most fruits and vegetables such as grapes, apples, peaches, strawberries, tomatoes, citrus fruits, lemons, pineapples, and the like are apples and citrus fruits. Grapes, tomatoes, etc. are widely used, and there are fruit juices made by mixing water and sugar with 50% or more of natural juice and less than 100%, and soft drinks with 10% or more and 50% or less of natural juice.

However, the fruit juices described above are extremely limited in the fruit used for the purpose, and commercially available juice drinks are not prepared using only the whole juice, but are prepared by mixing various chemical substances in a small amount of juice. Most of them are not perfect juices.

Therefore, in recent years, while developing a beverage that can be commonly consumed by consumers, businesses are actively progressing to develop an industry using unique crops.

Among them, among the various high value-added industries, the mulberry-related industry is also in an active stage.

Mulberry is a deciduous arboreous tree belonging to Moraceae (Morous), which is native to tropical and temperate regions. Odori, the fruit of mulberry, is harvested when it blooms in April-May and black or magenta in June-July. Matured Audi contains 12.7 ~ 19.8 brix and 0.29 ~ 0.83% of sugar and acidity with good taste and contains a large amount of anthocyanin pigment. In addition, the extract of Odi has a physiological activity such as anti-diabetic, antioxidant, anti-inflammatory and anti-hyperlipidemic and is excellent as a material of functional food.

In addition, mulberry (Morberry, Mori Fructus), a fruit of Moraceae app (Moraceae), is called `` Mortuary '' in oriental medicine, and it prevents baldness and blackens hair as well as prevents high blood pressure, diabetes, and aging. It has been used as a therapeutic herb. Audi is sweet in the old book. It is free of cold poison and cures sogals. Benefit the five intestines and liver and let the blood flow. If you eat it for a long time, it will not go hungry, and your gray hair will turn black and prevent aging. Audi has the effect of supplementing the liver and kidneys and nurturing bleeding. Drink and drink to control the heat. Odyssey is written to give five ears and brighten ears and eyes.

Audi also contains antiseptic and anti-inflammatory substances such as albafuran, bergapten, as well as several flavonoids with antioxidant, antihypertensive and anti-aging activities such as sanggenon, moracin, cyclomulberrin and kuwanon, as well as resveratrol, oxy- resveratrol, oxydihydroresveratrol, and broussonin. It contains phytoalexin such as phytoalexin, which has been found to contain bioactive substances that have cancer, inflammation and hypertension prevention effects. As such, many studies on the separation and identification of physiologically active substances from OD and its physiological effects have been conducted. However, there is a lack of scientific evidence to support the blood glucose and blood pressure lowering effects of AUDI. There is little research.

Audi is rich in sugar (6.42-12.1%) and organic acid (0.59-1.99% as citric acid), and contains various essential oils and anthocyanin pigments, making it suitable for food additives and functional drinks. Various processed foods such as sugar, jelly, drinks and liquor are being developed, but in Korea, anthocyanin pigments which have low annual output, small size compared to other fruits, high moisture content, low storage, and are unstable to various physicochemical factors Since it contains a large amount of processed foods and functional foods using the situation is insufficient.

However, anthocyanin pigments contained in a large amount of Audi are not only natural coloring agents that can replace synthetic coloring agents, which have recently raised safety issues such as toxicity and carcinogenesis, but also biological activities having antibacterial, anti-inflammatory, antioxidant and anti-convulsive effects. As it is newly identified as a substance, it is required to develop a functional food using the same, and as a new material for cosmetics and pharmaceuticals. Therefore, in addition to the development of anthocyanin pigment stabilization technology, the development of high value-added natural food additives using minimal processing technology.

In addition, audi is rich in sugars and organic acids and contains various essential oils and pigments. In foreign countries, various processed foods such as sake, jelly, drinks and liquor have been developed. A lot of Audi drink is not popularized. Therefore, it is necessary to develop high value-added functional dietary supplements using the fruitful characteristics and physiological excellence of Audi.

The search for physiologically active substances from Ine, Audi and mulberry leaves and the development of functional foods using them have been actively conducted, but there are no functional foods that have improved the quality in taste or processing. In addition, there is a lack of scientific evidence on the efficacy of the mulberry leaves and mulberry leaves are not significantly increased the availability of these products.

Audi has been used in processed foods such as jams, jellies, juices, syrups and liquor, or in small amounts in the apparel and cosmetics industries as a natural dye, but its use is extremely limited. In addition, due to its small size and high moisture content, it is difficult to harvest, difficult to rot during distribution, and difficult to store.

In addition, even the domestic sheep industry is declining due to cheap Chinese products, but it is maintaining its reputation with the production of silkworm powder and cordyceps. Therefore, in recent years, farms that do not produce mulberry leaves are increasing more and more, the production of Audi is able to harvest more than 1,000kg per 10a. The development of processed products is urgently needed as a means of exploring new ways to increase incomes and to promote consumption.

Accordingly, the present inventors have come to the present invention in order to approach the consumer more familiar with the audio and to easily consume it.

The present invention has been made in order to solve the above problems, by providing a beverage that can be ingested by mixing the additives such as xylitol, persimmon vinegar, vitamin C, malic acid with the main component of the audio, containing the components effective for the human body of the Audi It is an object of the present invention to facilitate the health of the intake by ingesting a variety of nutrients simple and balanced.

In addition, another object of the present invention is to increase the added value as a new source of income for Audi farmers stagnant due to the opening of agricultural products in the roots, and to increase the functionality and usability in a way to diversify the use of the Audi of high taste and easy to eat It is an object of the present invention to develop processed products to increase farm household income and activate the local economy.

Specific means for achieving the above object, and 95.6% by weight of the wet liquid was centrifuged by centrifugation; 4 weight% of liquid xylitol liquid; 0.2 wt% of liquid vitamin C; 0.1 wt% of liquid persimmon vinegar; 0.1% by weight of liquid malic acid; by mixing,

Preliminary preparation process for washing and removing foreign substances with 15brix sugar content harvested from mulberry trees, and selecting a good quality Audi;

A wet grinding step of obtaining a 100% mulberry juicer in a manner of passing the screened mulch by crushing and screwing the mulch with a screw;

A filtration step of separating the pure Audi solution and the sludge by using a centrifugal centrifugal separator with a rotation and a strainer of 15,000 RPM; And

It can be achieved by sequentially performing a mixing step of blending and mixing a liquid xylitol, vitamin C, persimmon vinegar and malic acid to an eddy liquid obtained by the filtration step using a stirrer.

As described above, the beverage using the present invention and the method for preparing the same can facilitate the intake of the audio beverage and promote the health of the intake user such as allowing a balanced intake of various nutrients including the harmful components of the human body when ingested. You can get the effect.

In addition, by laying the foundation for strengthening the competitiveness of local people by opening up imported agricultural products, developing secondary processing products of Audi can not only enhance the added value of farmers, but also activate the local economy.

In addition, by improving the fragrance and taste, you can get the effect of activating the intake of nutritional drinks while approaching more familiar to consumers.

1 is a simplified view showing the manufacturing process of the beverage production method using the present invention Audi.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

Hereinafter, a preferred embodiment of the beverage using the present invention Audi will be described in more detail.

The beverage using the present invention is to facilitate the ingestion of effective ingredients in the human body contained in various subsidiary materials, including the Audi, to promote the health of the intake, and to contribute to the income increase of the farmers farming farmers and to activate the local economy. ,

Beverages using audi, liquid audia liquid; Xylitol; With vitamin C; Persimmon vinegar; It was made by mixing malic acid.

In this case, the Audi solution, which is used as the main component of the present invention, is obtained by centrifugation by wet grinding the mulberry mulberry harvested from mulberry, its specific gravity is 95.6% by weight based on a total of 100% by weight .

That is, by using the audio as the main component, it is to be able to sufficiently ingest the effective ingredients to the human body contained in the audio as described above.

In addition, liquid xylitol, vitamin C, persimmon vinegar, and malic acid are added and mixed with the audi solution.

At this time, the xylitol was added to correspond to 4% by weight based on 100% by weight in total, by adding xylitol it is possible to obtain the effect of preventing tooth decay while increasing the sugar content of the audio beverage.

Xylitol is a sugar alcohol type sweetener used for chewing gum, confectionery, pharmaceuticals, oral hygiene and the like. It is mainly contained in plants such as birch, oak tree, corn, cherry tree, vegetable, fruit,

First known in the 1890s. After the outbreak of World War II, it began to be researched as a substitute for insufficient sugar, and was used as a natural sweetener for the prevention of tooth decay since it was used in the field of dentistry since the early 1970s. Although it is produced as an intermediate of glucose metabolism in the human body, it is mainly distributed in plants. Unlike glucose, which is made up of six carbons, glucose, it has a unique five-saccharide structure consisting of only five carbons. It is also called 'Birch Sugar' because it is mainly extracted from Finnish birch, and its sugar is similar to sugar.

Xylitol functions to prevent tooth decay by inhibiting the growth of S. Mutans, a representative tooth decay bacterium, reducing plaque formation, which is a bacterial film on the tooth surface, and reducing acid production in the plaque.

In other words, xylitol has the same sugar as sugar but does not cause dental caries and diabetes. Because decay bacteria usually break down hexasaccharides such as glucose or fructose to produce acids. Xylitol is pentose sugar, which means that decay bacteria do not produce acids to prevent cavities.

In addition, vitamin C is added by 0.2% by weight based on 100% by weight in total.

Here, vitamin C is also called ascorbic acid as one of trace elements for maintaining the function and health of the human body.

It helps the body resist infections, heals wounds, keeps tissues healthy, and prevents cell damage caused by free radicals as one of antioxidants. Scurvy can develop when vitamin C is extremely deficient. Vitamin C is included in fruits, vegetables, etc., and there are a lot of persimmon, tangerine, tomato, broccoli, spinach, strawberry, melon and potato.

In particular, vitamin C is effective in recovering from fatigue and preventing colds. It is recommended to take at least 75 mg daily for women and 90 mg for men, and 120 mg for pregnant and lactating women and the elderly.

In addition, persimmon vinegar is added to correspond to 0.1% by weight based on 100% by weight in total, to improve the aesthetics of the audio beverage.

Here, vinegar is a food that improves the liver and gallbladder of the meat and meat, sour taste and soy sauce, gallbladder to improve. Vinegar is one of the sour flavors that is easy, simple, inexpensive and effective. If the liver is bad, eat the stock solution immediately before meals and eat the stock solution up to 2 hours after meals, or if it is difficult, add some honey to the vinegar and dilute it with water to eat as usual, or yogurt (cheap yogurt for several lines) If you add 3-5 spoonfuls (half cup of soju cup) to 3 meals after eating, the liver, the wall will be better, and the liver and the wall will be weaker.

In particular, persimmon vinegar,

1) Effective against virus and cold

Persimmon is a plant that grows in central and southern Korea, and its fruits, leaves, and stalks are all precious trees used for many purposes. Persimmon contains much more vitamin C than many fruits and vegetables, which increases resistance to various types of viruses and is effective in preventing colds.

2) Diarrhea and upset stomach, hemostatic effect is excellent.

Tannin acid, one of the components of persimmon, has excellent hemostatic effect that stops diarrhea and upset stomach by converging mucosal surface tissue and suppresses internal bleeding due to pulmonary tuberculosis, bronchial dilatation, lung tumor, uterine bleeding and hemorrhoids.

3) Effective for preventing and treating adult diseases.

Persimmon contains a lot of vitamin C. This vitamin C synthesizes collagen, a fibrous protein that strengthens blood vessels, and is effective in preventing and treating diseases of the vascular system such as high blood pressure and various adult diseases of the circulatory system such as heart disease.

4) Effective for fat decomposition and diet.

It inhibits the synthesis of fat and breaks down excess fat in the body. Therefore, long-term use of persimmon vinegar helps diet.

5) It is effective for fatigue recovery and taste increase.

Persimmon vinegar lowers the pH of food, increases its preservation function, stimulates the secretion of digestive juices by sourness, stimulates the taste, and is quickly involved in the body's energy metabolism to restore fatigue.

6) It is effective for promoting digestive function.

Persimmon vinegar contains a lot of natural citric acid, strong sterilization effect, strong digestion and constitution improvement. It is also widely used as a seasoning.

In addition, malic acid is added by 0.1 weight% based on a total of 100 weight%.

Here, malic acid is used for beverages (various juices, fruit wine, lactic acid bacteria drinks, fruit milk, cola, etc.), ice cream, processed foods (jam, ketchup, sauce, vinegar, mayonnaise, pickles, etc.) as acidulants. It is also used as color tone maintenance for natural juices, emulsification stability of mayonnaise, and pH adjuster. There is no usage standard. Extracted from fruit juice or fermented or synthesized. White crystals, crystalline powder, odorless and slightly peculiar, with pleasant acidity. Dissolve 222g at 50 ° C and 332g at 70 ° C with respect to 100ml of water. Slightly soluble in ethanol. The threshold of taste is 0.003%, pH of 0.5% aqueous solution is 2.43, specific gravity: 1.601, melting point: 127-132 ° C. It is also used to treat dysentery of five colors and diarrhea caused by alcohol, abdominal pain, and bleeding.

 Malic acid is especially abundant in natural fruits and vegetables, such as apples, and is an acidulant that is required for carbohydrate metabolism. Compared to citric acid, citric acid, which has the same acidity, the acidity is not only about 20%, but also elegant and refined high acidity and long lasting acidity make people's taste more enjoyable.

As described above, the beverage using the present invention is effective for the human body including its taste and aroma when ingested by mixing a proper ratio of natural ingredients including audi, xylitol, vitamin C, persimmon vinegar, apple juice, etc. It is enough to consume the ingredients.

Hereinafter, with reference to the accompanying drawings, a method for producing a beverage using the audio composition as described above will be described in more detail.

Figure 1 is a simplified diagram showing the manufacturing process of the beverage production method using the present invention Audi.

As shown in FIG. 1, the beverage production method using the present invention is made by sequentially performing a preliminary preparation step (S100), a wet grinding step (S200), a filtration step (S300), and a mixing step (S400). will be.

At this time, the pre-preparation step (S100), by washing the mulberry fruit from the mulberry itself harvested by cold water and remove the contained foreign substances, etc., by manually sorting the thin or decay the mulberry, to obtain only good quality of the mulberry To do that.

In this case, it is preferable to use an audio having a 15brix sugar content.

Next, what is necessary is to perform a wet grinding process (S200),

The wet grinding process (S200) is for obtaining the juice of 100% through the juicer.

At this time, the quality of the Audi is to obtain the juice of 100% stock solution in a way to pass through the grinding net and the juice network by screw in the juicer.

Next, to perform the filtration step (S300),

Filtration step (S300), the audible juice obtained in the wet grinding step (S200) that contains a sludge, including a sludge, such as a bar, it is rotated by applying a rotational force of 15,000 RPM in the centrifuge, and the strainer By separating the sludge and sludge through the sludge, you will obtain only clear liquid sludge.

Next, to perform the mixing step (S400),

The mixing step (S400) is to mix and mix the liquid xylitol, vitamin C, persimmon vinegar and malic acid in an appropriate ratio to the audi solution obtained by the filtration step,

95.6% by weight of the Audi solution obtained in the mixing step (S400) and 4% by weight of xylitol, 0.2% by weight of vitamin C, 0.1% by weight persimmon vinegar, 0.1% by weight of malic acid, using a stirrer The manufacturing is finished.

On the other hand, the Audi beverage obtained by mixing as described above, can be packaged in a certain unit and commercialized as needed, in this case, the packaging process (S500) for packaging in a packaging machine such as vinyl, cans, bottles using a vacuum packaging machine and By further performing the sterilization process (S600) for sterilizing the packaged beverage at a temperature of 90 ~ 100 ℃ to finish the production of the audio beverage to be produced in the opposite direction.

On the other hand, the audiovisual liquid that occupies the largest specific gravity of the beverage using the present invention the audio as 99.6% by weight, 97.6% by weight, 95.6% by weight 93.6% by weight, 91.6% by weight based on 100% by weight, An experiment to find the optimal section by investigating the physicochemical properties of each section after preparing an audio beverage in five sections containing 0 wt%, 2 wt%, 4 wt%, 6 wt% and 8 wt% xylitol, respectively As a result of carrying out at the Sangju Campus, Kyungpook National University was able to obtain the present invention beverage.

Thus, looking at the results of the experiment,

1. General Ingredients

General components were analyzed according to the AOAC method. In other words, the moisture content was 105 ℃ atmospheric pressure drying method, crude protein was measured by Kjeldahl nitrogen determination method, crude fat was measured by Soxhlet extraction method, crude ash was measured by direct ashing method, and crude fiber was measured by fibertec. Soluble free nitrogen was obtained at 100 excluding moisture, crude protein, crude fat, crude ash and crude fiber.

In the pretreatment step for the processing of Audi beverages, the filtration process is considered to be difficult, and the process proposed in this experiment is considered to be the most suitable for centrifugal separation. Indicated.

The moisture content of MBX-0 group with the highest amount of ODI solution among the five sections was 82.01 ± 0.37. The crude protein content of MBX-8 was the highest at 0.74 ± 0.02. Tetravalent 0.45 ± 0.01 and MBX-0 showed 0.36 ± 0.01. Crude fat was not contained in all 5 sections. The crude ash content was 0.39 ± 0.01 for MBX-0, with 0.26 ± 0.11 for MBX-4 and 0.19 ± 0.01 for MBX-8. The results of the above general component analysis are considered to be affected by the content of the mulberry juice.

2. pH  And sugar content

The pH measurement of the audio beverage is whatman no. Filtration was carried out by 5 and measured using a pH meter (691 pH Meter, Metrohm, Swiss) using the filtrate.

The sugar content of the audio beverage was measured using a refractive sugar meter (Atago, N-1E, Japan).

Table 3 shows the results of pH measurement using centrifuge as a pretreatment step for processing an audio beverage.

  As a result of the pH measurement, all five sections showed similar values, but the pH was about 4.2 and the sterilization condition could be set at about 100 ℃.

As the content of xylitol increases, ° Brix value tends to increase, MBX-8 shows the highest value of 15.90, MBX-4 shows 14.80 and MBX-0 shows 13.90.

3. Chromaticity

Chromatography of audio beverages was measured using a colorimeter (Spectrocolorimeter, USXE / SAV / UV-2, Hunterlab Overseas, Ltd, USA) to measure the lightness (L-value, lightness), redness (a-value, redness) and yellow color. The degree (b-value, yellowness) value was measured three times and expressed as an average value. At this time, a standard white plate (L = 99.11, a = 0.23, b = -0.28) was used.

Table 4 shows the results of chromaticity experiments with 5 sections with centrifuge as pretreatment step for Audi beverage processing.

L values (brightness) showed similar values in all 5 sections, and there was no significant difference in each section. This is considered to be due to the pigment of the Audi. In the value of a (redness), there was a difference according to the content of the Audi solution. MBX-0 showed the highest value of 0.40 ± 0.02, MBX-4 showed 0.32 ± 0.01, and MBX-8 showed 0.28 ± 0.06. The b values showed similar values in all 5 sections, indicating no significant difference. In the above results, it is thought that the chromaticity value of the Audi beverage was not significantly different for each section due to the influence of the pigments possessed by the Audi.

4. Turbidity and brownness

100 ml of the sample was hydrolyzed and homogenized at 3000 RPM for 1 minute using a homogenizer. Turbidity and brownishness were measured at 490 and 645 nm, respectively.

Table 5 shows the measurement results of turbidity and brownness, which were set by five sections with centrifugation as a pretreatment step for Audi beverage processing.

Turbidity measurements showed similar results in all five sections, indicating no significance, which is thought to be affected by the rich anthocyanin pigments in Audi.

In the brown degree, there is a slight difference in value depending on the content of the mulberry juice, but the higher the content is, the higher the value tends to be.

5. Total phenol  Content and Electron donating ability ( DPPH ) radical  Scavenging activity

Total phenolic content was measured by Folin-Denis method using phenolic substances reacting with phosphomolybdic acid to show blue color. In other words, 100 mL of 80% ethanol solution was added to 5 g of the sample, followed by repeated extraction at 80 ° C. for 2 hours in a heating mantel equipped with a reflux condenser. It was filtered by 5. The filtrate was removed with lipids in hexane and then dried under vacuum at 40 ° C., and then used as 5 mL of 80% ethanol solution. Mix 1 mL of the above solution with 3 mL of Folin-Denis reagent, and leave it at room temperature for 30 minutes, then 10% Na ₂ CO ₃ solution 3 mL was added, mixed, and left standing at room temperature for 1 hour, followed by measurement of absorbance at 760 nm. The standard calibration curve was prepared using garlic acid.

DPPH (α, α-diphenyl-β-picrylhydrazyl) radical scavenging activity was measured by modification according to the method of Blois. 3 mL of 60 μM DPPH was added to 1 mL of each extract, vortexed, and left in the dark for 15 minutes. The absorbance at 517 nm was measured and expressed by the following equation.

) × 100DPPH radical electron donating ability (%) = (

) × 100

Table 6 shows the measurement results of total phenolic content and DPPH radical scavenging activity of five sections with centrifugation as a pretreatment step for Audi beverage processing.

The total phenolic content of the Audi beverage showed the highest value of 306.10 ± 0.21 mg / 100g in MBX-0, 298.83 ± 1.69 mg / 100g in MBX-4 and 288.24 ± 1.03 mg / 100g in MBX-8.

The DPPH radical scavenging activity of the beverage was highest in MBX-0 (116.75 ± 1.08%), the lowest in MBX-4 (104.87 ± 0.49%) and MBX-8 (97.01 ± 0.49%).

As a result, it can be seen that the total phenol content and DPPH radical scavenging activity are changed according to the content of the Audi solution. The total phenolic content and DPPH radical scavenging activity decreased as the content of mulberry juice decreased.

6. Free sugar content

Pretreatment for free sugar analysis was performed by accurately weighing about 5 g of the sample, adding 100 mL of 80% ethanol solution, and putting it in a reflux extractor to extract sugar components at 80 ° C. for 2 hours. It was filtered by 5. The filtrate was removed by lipids with hexane, concentrated in vacuo at 40 ° C., dried in 5 mL of distilled water, filtered through a 0.2 μm membrane filter through Sepak C ₁₈ , and analyzed by HPLC (Waters 2695, Waters Co., USA). Used. In this case, a carbohydrate column (ID 3.96 × 300 mm, Waters Co., USA) was used, the column oven temperature was 35 ° C, the mobile phase was 75% acetonitrile, the flow rate was 1.4 mL / min., And the sample injection amount was 10 μL. Conditions were detected by a Refractive Index (RI) detector (Waters 2414, Waters Co., USA). Xylose, fructose, glucose, sucrose, maltose and lactose (Sigma, USA) were mixed in a predetermined amount and dissolved in distilled water, and used as a standard solution. The sugar components of the standard and the sample were confirmed by directly comparing the retention time (t _R ), and the calibration curve of each standard was prepared to calculate the content of individual sugar components by the area of the peak.

Table 5 shows the content of free sugar by setting 5 sections with centrifuge as a pretreatment step for the processing of Audi beverage.

The fructose and glucose in the beverage were found to contain fructose and glucose, fructose showed 2326.70 mg / 100g for MBX-0, 2931.65 mg / 100g for MBX-4, and 3829.40 mg / for MBX-8. The highest value was shown at 100 g.

Glucose showed the highest value of 1821.70 mg / 100g in MBX-0, 1391.55 mg / 100g in MBX-4 and 764.40 mg / 100g in MBX-8.

The fructose content increased and glucose decreased with the addition of the mulberry juice. The glucose content of the mulberry beverage was influenced by the amount of mulberry juice added to each section.

7. Organic Acid Content

For organic acid analysis, 100 ml of 80% ethanol solution was added to 5 g of the sample, followed by repeated extraction at 80 ° C. for 2 hours in a heating mantle equipped with a reflux condenser. It was filtered by 5. The filtrate was removed by hexane, concentrated in vacuo at 40 ° C., dried in 5 mL of distilled water, filtered through Sepak C ₁₈ cartridge and 0.2 μm membrane filter to remove polymers and pigments, followed by HPLC (Waters 2695, Waters Co. , USA).

The column was YMC-pack ODS-AQ (YMC Co. 4.6 × 250 mm), column temperature was analyzed at room temperature, mobile phase is 100mM phosphate buffer, flow rate is 0.7 mL / min., Detector is photodiode array (PDA) detector, Waters 2996, Waters Co., USA). As standard, oxalic acid, citric acid, tartaric acid, malic acid, acetic acid, succinic acid, and lactic acid (Sigma, USA) were mixed in distilled water and used as standard solutions. The organic acid components of the standard and the sample were confirmed by directly comparing the retention time (t _R ), and the calibration curve of each standard was prepared to calculate the content of the individual organic acid components in the area of the peak.

Organic acid content is shown in Table 10 by setting 5 sections with centrifuge as a pretreatment step for Audi beverage processing.

Oxalic acid content was 3.61 ~ 3.79 mg / 100g, showing similar values in five sections, and tartaric acid content was similar at 4.15 ~ 4.38 mg / 100g in five sections. Malic acid showed the highest value of MBX-0 (7.35 mg / 100g), and MBX-4 showed 6.92 mg / 100g and MBX-8 6.77 mg / 100g. Lactic acid showed the lowest value of MBX-4 (38.01), citric acid showed the lowest value of MBX-6 (2.22) and MBX-2 (2.97). Acetic acid and succinic acid were not found. The organic acid of the Audi drink generally does not show a significant difference in all five sections, so there is no significant difference.

8. chyle  Amino acid content

To analyze free amino acids, weigh 10 g of the sample accurately and place it in a Erlenmeyer flask, add 100 ml of 80% ETOH solution, shake extract for about 24 hours, filter the extract under reduced pressure, and concentrate under reduced pressure in a 45 ℃ water bath, and then 0.2M. 5 ml of lithium citrate buffer (pH 2.2) solution was applied, Sepak C ₁₈ treated and re-filtered with 0.45um membrane filter for analysis by Automatic amino acid analyzer (Biochrom-30, Pharacia Biotech Co., Swiss). At this time, the column was analyzed as a Li form column.

Table 5 shows free amino acid contents by setting 5 sections with centrifuge as a pretreatment step for Audi beverage processing.

There were about 10 kinds of free amino acids in the Audi beverage, and there was a small amount of free amino acids in the beverage.

L-aspargine was the most abundant free amino acid among the beverages, and the values of the five sections were 139.38 ~ 144.99 ug / 100g, which showed similar values.

The content of r-Amino-n-butyric acid was similar to that of 41.61 ~ 42.92 ug / 100g in 5 sections.

In the total content of free amino acids, MBX-2 had the highest value of 278.72 ug / 100g, MBX-0 was 259.96 ug / 100g, MBX-4 was 271.42ug / 100g, MBX-6 was 258.34 ug / 100g, MBX -8 showed 270.09 ug / 100g.

9. Mineral content

In the measurement of mineral content, 10 g of the sample is weighed in a Erlenmeyer flask, nitric acid is added, and the lid is covered. In order to prevent a sudden reaction, it is left at room temperature for more than 12 hours and then heated at 100 ° C. for more than 24 hours until a clear yellow solution is formed. After the reaction, open the lid in the Erlenmeyer flask, evaporate the acid, add nitric acid and re-react until the acid is completely evaporated to remove organic matter. After re-reaction, the sample solution, which was separated from the hotplate, added 20 mL of 0.2N nitric acid solution, and redissolved for 24 hours, was filtered through a 0.45um membrane filter, and then purified by 50 mL volumetric flask to obtain analytical solution. Ca, Co, Cu, K, Mg, Mo, Na, Zn and the like are ICP (Inductively Coupled Plasma, IRis Intrepid, Thermo Elemental Co., UK) A _{393.366 (85),} A _{228.616 (147),} A _{324.754 (103 ),} A _{766.491 (44),} A _{285.213 (117),} A _{588.995 (57), and} A _{213.856 (157)} , respectively. The analysis conditions were approximate RF power of 1,150w, analysis pump rate of 100rpm, nebulizer pressure and observation height of 20psi and 15mm, respectively.

The mineral content is shown in Table 13 by setting 5 sections with the centrifuge as a pretreatment step for processing the Audi beverage.

Ca content of MBX-8 was 111.94 mg / 100g, the highest content was found, MBX-0 was 96.74 mg / 100g, MBX-4 was 102.25 mg / 100g. The K content ranged from 319.81 to 338.94 mg / 100g in five sections, with MBX-8 being the highest at 338.94 mg / 100g. The mineral contained in the Audi drink was found to contain a lot of K> Ca> Mg> Na, and Co, Cu, Fe, Mn, Mo, Zn was found to contain a small amount.

10. Sensory Evaluation

Sensory quality evaluation was conducted on 20 trained panelists at the Department of Food and Nutrition, Sangju Campus, Kyungpook National University, and the fourth grade undergraduate students. The color, fragrance, sweetness, bitter taste, and overall taste of Cheonsan Sam Beverage, made from cheonma extract, were analyzed. The score was assessed by the rating method (1: very bad, 2: bad, 3: normal, 4: good, 5: very good) and then tested for significance by Duncan's multiple range test.

    The sensory evaluation results are shown in Table 14 by setting 5 sections with the centrifuge as a pretreatment step for processing the Audi beverage.

The sensory evaluation color showed similar scores in all of the five sections with 3.01 ± 0.18 ~ 3.10 ± 1.01, and MBX-0 had the best score of 3.28 ± 0.11, and the score was slightly lower as the aroma of added juice decreased. In sweet taste, MBX-8, which had the most flavor of xylitol, had the highest score of 4.21 ± 0.13, and MBX-4 had the best score of 4.12 ± 0.15 in the mouth feeling. MBX-4 obtained 4.08 ± 0.17, MBX-6 obtained 3.82 ± 0.34, and MBX-8 obtained 3.41 ± 0.11.

In the above sensory evaluation, it was found that MBX-4 had the highest score in the mouth feeling and overall preference.

11. Audio beverage storage experiment

In the storage of the audio beverage, the retort sterilization conditions were divided into three sections of 10 minutes at 90 ° C., 10 minutes at 95 ° C., and 10 minutes at 100 ° C., and then sterilized, and then stored in an incubator at 35 ° C. for 1 week to test whether microorganisms were generated.

Thus, the Audi centrifuge 90 ℃, 95 ℃, 100 ℃ 10 minutes sterilization 35 ℃ week after storage showed no abnormality in appearance.

In addition, in the sterilization test, the centrifugation of the Audi 90 ℃, 95 ℃, 100 ℃ 10 minutes sterilization 35 ℃ week after storage showed no abnormality during microbiological testing.

As can be seen from the above experimental results, the beverage using the present invention,

Of the audio drink experimented by setting 5 sections using the audio centrifuge

The moisture content of MBX-0 group with the highest amount of ODI solution among the five sections was 82.01 ± 0.37. The crude protein content of MBX-8 was the highest at 0.74 ± 0.02. Tetravalent 0.45 ± 0.01 and MBX-0 showed 0.36 ± 0.01. Crude fat was not contained in all 5 sections. The crude ash content was 0.39 ± 0.01 for MBX-0, with 0.26 ± 0.11 for MBX-4 and 0.19 ± 0.01 for MBX-8.

The pH measurements showed similar values in all five sections, and the sugar content tended to increase as the content of xylitol increased.

The L value (brightness) showed similar values in all 5 sections, and there was no significant difference in each section. In the a value (redness), the L value (brightness) showed a difference according to the content of mulberry juice. The highest value was ± 0.02, and the b value showed similar values in all 5 sections, indicating no significant difference.

Turbidity measurements showed similar results in all five sections, indicating no significance. In brown, the higher the content of the mulberry juice, the higher the value.

The total phenolic content and DPPH radical scavenging activity decreased with the content of the mulberry juice.

The fructose content increased and glucose decreased as the amount of added juice decreased. It is thought that free sugar content is affected by the amount of added juice.

The organic acid content did not contain acetic acid and succinic acid, and there was no significant difference in all five sections.

  There were about 10 kinds of free amino acids in trace amounts. The most free amino acid contained was L-aspargine, and the values of the five sections were 139.38 ~ 144.99 ug / 100g, showing similar values, showing no significant difference. The content of r-Amino-n-butyric acid was similar to that of 41.61 ~ 42.92 ug / 100g in 5 sections, and MBX-2 was the highest at 278.72 ug / 100g.

Minerals were found to contain a lot of K> Ca> Mg> Na, Co, Cu, Fe, Mn, Mo, Zn was found to contain a small amount,

The sensory evaluation MBX-4 is the most easy to consume by the MBX-4 (audio-95.6% by weight), which obtained the highest score of 4.12 ± 0.15 and 4.08 ± 0.17 respectively in the feeling of mouth and overall preference. It was also found to be very good in terms of efficacy.

As described above, the beverage using the present invention Audi and its production method,

It is an active ingredient of Audi, which provides a mixed drink of xylitol, vitamin C, persimmon vinegar, and malic acid. It also provides pharmacological benefits by balanced intake of various nutrients including ingredients that are effective for Audi's human body. To promote the health of the intake of consumers by making it easier for consumers to consume the flavor and sugar of Audi,

By using audio effectively, we develop high-value and easy-to-eat audio processing products to increase added value and increase functionality and usability as a new source of income for Audi farmers who are stagnant by opening agricultural products in the near future. Therefore, it is possible to increase farm income and revitalize local economy.

S100: Preparatory Process S200: Wet Grinding Process
S300: Filtration Process S400: Mixing Process
S500: Packing Process S600: Sterilization Process

Claims (5)

A drink using Audi, characterized in that a mixture of 95.6% by weight of a 15 brix sugar, 4% by weight of xylitol, 0.2% by weight of vitamin C, 0.1% by weight of persimmon vinegar, and 0.1% by weight of malic acid.
delete Preliminary preparation process for washing and removing foreign substances with 15brix sugar content harvested from mulberry trees, and selecting a good quality Audi;
A wet grinding step of obtaining a 100% mulberry juicer in a manner of passing the screened mulch by crushing and screwing the mulch with a screw;
A filtration step of separating the pure udi liquid and the sludge by using a centrifugal centrifugal separator and rotating and filtering net of 15,000 RPM; And
In the method for producing a beverage using Audi, characterized in that the mixing step of mixing and mixing the liquid xylitol, vitamin C, persimmon vinegar and malic acid with a stirrer to the Audi liquid obtained by the filtration step,
95.6% by weight of the obtained Audi solution in the mixing step; And
A method for producing a beverage using Audi, characterized in that the mixture is blended and mixed in a ratio of 4% by weight of xylitol, 0.2% by weight of vitamin C, 0.1% by weight of persimmon vinegar, and 0.1% by weight of malic acid. delete delete

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