KR101539146B1 - The preparing method of beverage healing a hangover using persimmon vinegar - Google Patents

Abstract

The present invention relates to a hangover-eliminating beverage using persimmon vinegar, and more particularly, to a beverage optimized for its blending ratio and extraction conditions so as to draw out the best effects based on a material known to be effective for hangover relief .
The hangover-eliminating beverage using persimmon vinegar according to the present invention as described above
Each hot-water extract of hinoki, earth chestnut, mulberry, purple, and omija (fruit);
Either a concentrated liquid or liquid fructose; And
Persimmon vinegar.
At this time, the content ratio of the hinoki, the earth, the duck, the root, and the omija is 33 ~ 37: 8 ~ 12: 28 ~ 32: 13 ~ 17: 8 ~ 12 by weight ratio.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing a hangover-

The present invention relates to a hangover-eliminating beverage using persimmon vinegar, and more particularly, to a beverage optimized for its blending ratio and extraction conditions so as to draw out the best effects based on a material known to be effective for hangover relief .

Vinegar is a traditional fermented food that has been used for a long time, both east and west, and has a unique aroma and sour taste containing a small amount of volatile and nonvolatile organic acids, sugars, amino acids and esters. Vinegar is widely known as a health-oriented food that is added directly to food, used as an acidifier, or consumed directly or diluted. Recently, it has been used as medicines and beauty materials, and its use range has been increasing. Acetic acid fermentation is aerobic fermentation in which alcohol is oxidized to produce acetic acid by the action of acetic acid bacteria. The sour taste of fermented vinegar stimulates the digestive organs to stimulate the secretion of digestive juices, which helps digestion and gives a refreshing sensation to the appetite.

The origins of Korean vinegar production were presumed to have originated from China during the Three Kingdoms period, and were mainly produced by households using Yakju and Takju, and then the vinegar was produced industrially in the 1950s. Common fermented vinegar vinegar, apple vinegar, brown rice vinegar, grape vinegar and persimmon are produced and sold.

Vinegar is defined as containing less than 4.0 to 20.0 (W / V%) of total acetic acid in Korea and can be divided into vinegar and synthetic vinegar according to the production method.

Vinegar vinegar can be divided into cereal vinegar prepared by fermenting grain, fruit vinegar prepared by fermentation of fruit, and vinegar prepared by using liquor as raw material. Synthetic vinegar is prepared by diluting glacial acetic acid or acetic acid with purified water.

In addition to sprit vinegar, vinegar has various names of vinegar, depending on the ingredients used. Outside of the country there are American cider vinegar fermented with apple juice by using corn syrup, wine vinegar and mango vinegar fermented with grape juice, and malt juice fermented from England and Germany malt Vinegar (malt vinegar), alcoholic fermented alcohol vinegar (spirit vinegar), fermented vinegar is distilled from the American distillation vinegar is well known. In addition to sprit vinegar, rice, brown rice, grain, apple, and plum vinegar are commercially available in Japan. In Korea, vinegar produced by fermentation of acetic acid is mixed with glacial acetic acid, water, spices and coloring agents There is vinegar. It has been reported that vinegar can produce various kinds of vinegar according to raw materials containing starch or saccharides. In addition to sprit vinegar, there have been reported studies on the production method of vinegar using plum, pear, sweet persimmon, , Brown rice, persimmon, grapes, lemon vinegar, etc. are commercially available. Although there are some differences in each country, it can be seen that besides sprit vinegar, juice and grain vinegar are the main kinds of vinegar.

Vinegar is a fermented food containing acetic acid as its main ingredient and containing a small amount of organic acids, free sugars, amino acids and esters. It is used not only as a seasoning for sour taste when cooking food, but also as a food such as salty, It softens the taste and gives a unique flavor. It is also used in various ways such as cooking fish to reduce the fishy smell of fish and soften meat, and it is also used as raw material and flavor for sauce, mayonnaise, dressing, ketchup. Vinegar contains a large amount of organic acids involved in TCA cycle, including acetic acid, so it does not accumulate lactic acid in the body and progresses the TCA cycle smoothly, which is good for recovery of fatigue by intense exercise or overwork, and makes the blood alkaline. In addition, it can be easily aerobically decomposed in vivo, and the necessary trace metals can be absorbed by the salt, and recently, a large amount of nutrition is recommended.

In addition, vinegar is effective in dieting, decomposing lipid peroxide to prevent arteriosclerosis, promote the secretion of corticosteroids to control stress, and is said to be effective in promoting digestion and appetite, blood pressure, fatigue, calcium It has various physiological functions such as absorption promotion.

The research on vinegar can be divided into the production method of vinegar, the analysis of physicochemical properties, and the sensual characteristics. Studies on the production method of vinegar include increasing the productivity of vinegar or adding various raw materials to the medium to ferment And can be summarized as a study of setting optimal production conditions. Most of the studies have been done from the viewpoint of the final acidity of vinegar, and the final acidity of vinegar has been reported to be about 5 ~ 7% in continuous fermentation using semi- continuous fermentation or immobilization carrier, twin bioreactor by deep culture, In the case of acetic acid fermentation combined with batch, the filtered acetic acid cells are added at the intermediate stage to increase the concentration of the cells so that the final acidity is increased to 18% or more, or the general semi-continuous acetic acid fermentation is performed in the first stage, There have been reports of the production of more than 17% vinegar by a series of two stage fermentation which prevents the deterioration of acetic acid productivity by feeding ethanol by feed. In addition to spirit vinegar, raw materials such as barley saccharified liquid, plum, pear, persimmon and mangoes are used, and it is possible to produce vinegar to which physiological functions of raw materials are added according to the raw materials used.

Typical strains of vinegar include Acetobacter aceti, A. pasteurianus , and Gluconobacter oxydans. These strains are gram-negative and do not form spores as motile aerobic bacilli or staphylococci. Gluconobacter sp. Is preferred to alcohol and has no ability to reacute acetic acid while Acetobacter sp. Has a TCA circuit that can reacuate acetic acid.

A method of producing vinegar using juice or cereal glycosylated liquid can be classified into two cases: continuous alcohol fermentation and acetic acid fermentation; and dilution of alcohol and acetic acid fermentation only.

A study on the fragrance component of vinegar showed that there was a difference in volatile phase content in broth after fermentation of raw material, alcohol, fermentation, and broth. In unfermated cider stock and fermented cider, Only 5 components were found and 12 volatile components were reported in the fermented cider. Especially, fermented cider had propanol or no methyl acetate, whereas cider vinegar had the opposite result. 3-hydroxy-2-butanone was produced in alcohol fermentation and mostly produced during acetic acid fermentation.

Domestic vinegar was fermented with vinegar diluted with diluted alcohol, fruit vinegar containing more than 30% of fruit juice, and cereal vinegar containing more than 4% of cereal content. Recently, 100% High-quality fermented vinegar is emerging. Vinegar is largely divided into seasoning and health according to the usage. Small-scale farmhouse-type vinegar using various kinds of seasoning vinegar and various raw materials are forming a new market. Recently, after the introduction of mass production system, vinegar and vinegar And low-priced vinegar market, but the demand for vinegar for natural vinegar is rapidly increasing due to the improvement in the level of food. Domestic vinegar market has been steadily increasing since 2002, especially drinking vinegar for health has grown from 6 billion won in 2004 to 9 billion won in 2005. After 2006, the size of vinegar for drinking increased by 4.5 times to 42 billion won Of the total.

Vinegar manufacturing methods are divided into mass production short term property fermentation method and small scale political culture method (farm type), and most commercial raw materials are produced by property production method, and there is a large difference in quality of final product . Among the methods of providing vinegar, the agitation culture method, which is an industrial mass production method, has the advantages of high yield and acetic acid production efficiency and fast fermentation speed, and the political culture of the conventional aging method is natural fermentation,

In Japan, vinegar produced by traditional political culture in Kagoshima Prefecture has been industrialized and expanded to sales of 1.77 billion yen in 2007. The consumption of vinegar is expected to increase rapidly as the vinegar market becomes more sophisticated and diversified .

Various vinegar has been produced by traditional bottlenose fermentation methods in Korea for many years, and there are various factors such as characteristics of fermentation method, kinds of microorganisms involved, fermentation conditions and aging period, It is known that these high raw materials are used to form a rich flavor by harmonizing various organic acids, amino acids, and various fragrance components generated from the fermentation and aging process at a room temperature for a long period of time.

However, when it is produced according to the traditional disease happiness fermentation method, it is not able to meet the demand due to difficulties in commercialization due to low quality and generation of odor due to unhealthy fermentation process for a long period of time. Development of a brewing technology, an fermentation agent, a political culture starter, and a small-scale high-quality fermentation system for the farm households are urgently required.

Persimmon (Diospyros kaki Thumb.) Is widely cultivated in Northeast Asia including Korea and Japan, China, and cultivation is spreading in southern Europe due to recognition of nutritional and health ingredients such as carotenoid, pectin and polyphenol It is an error. It is an alkaline food rich in carbohydrates such as glucose, fructose, and vitamins A and C. In Korea, it is one of the three major fruits with apples and grapes. It has been traditionally used in oriental areas for the treatment of paralysis, bronchial asthma, burns, etc., and has been used for branching and hemostasis. Recently, tannin, one of the major components of persimmon leaves, has been used as an antimicrobial, antiallergic, antioxidant, And also have a variety of physiological activities. Persimmon is classified into persimmon and persimmon depending on the variety and aging degree. Traditionally persimmon persimmon has been used as a form of life, and persimmon has been used as a persimmon or persimmon. Recently, consumption of persimmon vinegar has been increasing in accordance with consumers' demand for health - orientated food. Consumption type is also used as health drink rather than acidic food.

Persimmon is a traditional fermented food that has been produced and used in general farmhouses, and has been used in folk remedies such as hangover removal, fatigue recovery, and dressing. The traditional persimmon vinegar currently marketed is harvested in the middle of November and aged for 3 ~ 5 years by natural disease happiness fermentation. Due to recent economic growth, interest in consumption of traditional fermented vinegar of natural materials has been steadily increasing due to the change in awareness about health. Generally, when producing fruit vinegar such as persimmon vinegar industrially in mass production, However, in the process of fermentation of acetic acid after alcohol fermentation occurs by controlling the sugar content of the crushed juice, the flavor of the persimmon is lost and discolored during the processes such as aeration and dilution in many cases. On the other hand, persimmon vinegar, which is fermented for a long time in a natural environment without an artificial temperature control or microbial inoculation, is circulated only by its own acidity (pH less than 2.8), thus continuing fermentation during the distribution process. And problems of deteriorating the quality of products such as changes in fragrance. Most of all, it is difficult to maintain the quality stability because fermentation is performed depending on the experience of being introduced without scientific indicators.

The process of obtaining persimmon vinegar by natural fermentation is carried out by an empirical method, and after washing the senses in the natural environment condition, it is converted into organic acid fermentation after alcohol fermentation for 30 to 40 days in a state of keeping the original shape, It is possible to divide by continuing until. As a result, there are problems that it is difficult to maintain a long fermentation period and quality uniformity. To facilitate the organic acid fermentation after natural alcohol fermentation, a small amount of mother liquor after fermentation with organic acid is added. As the fermentation progresses gradually, the juice inside the fruit is leached out to form the supernatant, and the fruit and insoluble matter, which are gradually retaining the original shape, are immersed in the eluted juice (organic acid solution). At the same time, free sugars inside the fruit are continuously produced and used as a substrate for alcohol fermentation. The produced alcohol produces acid by organic acid fermentation. Lactic acid fermentation is also known to occur in natural fermentation state.

Much of the research involved in the fermentation period of Persimmon vinegar has been linked to optimizing fermentation to compensate for problems in natural environments. Kim et al. Maintained a constant temperature and naturally fermented the juice. As a result, the total acid began to increase rapidly from day 12, reaching 5% level on the 40th day and the content of lactic acid was high. Jeong et al. Reported changes in composition during the fermentation period of 2 stages (alcohol and acetic acid) of persimmon and persimmons. During the first alcohol fermentation, free sugars decreased rapidly. In the subsequent acetic acid fermentation, total acid increased, acetic acid content was the highest in organic acid, and brownness gradually increased. Chitosan and pectinase treatment have also been studied to improve quality through clarification and membrane separation. However, the study on the changes of major components during the entire period of natural organic acid fermentation, which is known to take more than three years, is insufficient, and the basic data that can maintain the quality constantly is lacking.

A method for producing natural vinegar vinegar using fruits is known as a conventional method for blast happiness fermentation and a two-step fermentation method suitable for mass production, and is a method for performing alcohol fermentation and acetic acid fermentation step by juice or crushing fruit, And high fermentation speed. However, since the fermentation of acetic acid fermentation uses an agitation method, the flavor is lost, and there is a problem of quality deterioration due to browning due to air injection, and the disease happening fermentation has self-fermenting raw materials under the fermentation conditions under political fermentation, On the other hand, since alcohol fermentation and acetic acid fermentation proceed at the same time, yield is low and acetic acid production efficiency is low, vinegar has a high alcohol residue, and natural fermentation causes problems such as bacterial formation due to cellulosic producing strain, . Studies on the production of fermented apple vinegar by farmers, research on the production of peach acetic acid beverages, research on the characteristics of cellulose fermentation of vinegar, and research on the production of high quality vinegar The research on this subject is still very limited.

In addition, studies on vinegar reported so far suggest that there are many studies on persimmon vinegar. In domestic and overseas research results, it is found that the method of producing persimmon vinegar, the method of producing persimmon vinegar, the method of producing persimmon vinegar, There are several patents and some papers such as manufacturing method, manufacturing method of persimmon vulture using oyster turbulence, and manufacturing method of powder persimmon vinegar. Studies on the fermentation process and manufacturing process of persimmon vinegar have been reported. However, almost all vinegar researches have been conducted only on the degree of acetic acid production, not only persimmon vinegar, It is very important. The lack of research on this preference can be said to be difficult to link to merchandising that can be enjoyed freely as beverage type.

Domestic vinegar is marketed in the form of soup vinegar containing more than 4% of grains and fruit vinegar containing more than 30% of juice, using alcohol as a main ingredient. The production rate of vinegar is 50% for vinegar, 36% for apple vinegar, 12% for brown rice vinegar, and 2% for other purposes. Although vinegar and grape vinegar, which are natural fermented vinegars, are produced with 100% pure fruit as a raw material, the consumption of vinegar per person is about 0.38L, which is far below the level of advanced countries consuming 2L per person.

Domestic vinegar sales accounted for approximately KRW 69.8 billion as of 2008. Among them, the seasoned vinegar accounted for about 77% of the market in 2004, but in 2008, the sales of vinegar decreased to about 40% and the consumption of vinegar drastically decreased And the market size of 41.6 billion won increased from 23% in 2004 to 60% in 2008. Drinking vinegar is not a seasoning vinegar such as regular vinegar or brown rice vinegar, refers to natural fermented vinegar containing fruit, brown rice, and honey. The longevity market of Japan 's' drinking vinegar' market is known to be 400 billion won, and 6th place among the top 30 hit products in Japan is' black vinegar '(black vinegar made of brown rice). In Japan, there are about 50 types of vinegar drinks available, and the market for drinking vinegar is three times that of the vinegar vinegar market. Therefore, vinegar drink market is expected to be active in Korea.

Therefore, the vinegar drink market in Korea is expected to be more active. In the domestic market, however, it was not popular as a drinking beverage due to irritating and stingy sour taste. However, the recent boom is the vinegar substitute for drink, which is consumed in milk or water by eliminating irritating taste. In 2006, vinegar products with fresh and tangy flavor were popular in the 'Vinegar Wind' that was launched in autumn 2005. Especially, vinegar has been welcomed by women as a diet drink. As a result, the food industry has achieved a vinegar boom by launching new vinegar products. In 2006, Korea's drinking vinegar market will grow to around 50 billion won. An industry official said, "If the popularity of drinking vinegar continues, the market size of 'drinking vinegar' like Japan will overtake the vinegar market in the next few years. Food industry experts predict that the vinegar drink market will become more intense in the future as "diluted vinegar drinks dominate the market, and the challenge of beverage-type vinegar drinks, which offer ease of use, optimum taste, and low prices, is challenging.

Drinking vinegar drinks currently being produced in Korea are not only the persimmon vinegar of the target, the drinking red ginseng of the purifying source, the well-being of the Lotte Chilseong drink, the vinegar of love, the vinegar of the Sampei food, the vinegar of CJ, There is Woongjin Food's black heart, her beginner, Korean Yakitor's Woman, and apple apple.

In recent years, there has been a tendency toward higher quality due to an increase in interest in vinegar health effects, but research on the development and commercialization of high quality vinegar has been demanded.

The present invention aims at promoting the consumption of persimmon vinegars produced in local farms by developing persimmon vinegar drinks containing functional ingredients using persimmon vinegar.

For this purpose, we tried to optimize the mixing ratio and extraction conditions so that the best effects can be obtained based on the materials known to be effective for hangover.

The hangover-eliminating beverage using persimmon vinegar according to the present invention as described above

Each hot-water extract of hinoki, earth chestnut, mulberry, purple, and omija (fruit);

Either a concentrated liquid or liquid fructose; And

Persimmon vinegar.

At this time, the material content ratio for extracting the hot water of the Hovenia dulcifera, the Zigger, the duckwood, the pine forest, and the omija is 33 ~ 37: 8 ~ 12: 28 ~ 32: 13 ~ 17: 8 ~ 12 by weight ratio.

In addition, the amount of water used for the extraction of hot water from Hovenia densiflora, Earth quadrats, Duckwood, Pallas, and Omija is 30 times of the combined weight of Hovenia, Earth,

And the extraction temperature and time are from 83 to 87 캜 for 3 hours and 30 minutes to 4 hours and 30 minutes.

Also from above,

The addition ratio of the concentrate was 15% by weight of 69 ° Brix

The addition ratio of persimmon vinegar is 6% by weight, which is 3.5% of the total acid value.

Also from above,

The addition ratio of the liquid fructose was 14% by weight of 74 ° Brix

The addition ratio of persimmon vinegar is 6% by weight, which is 3.5% of the total acid value.

The present invention also relates to
(1) We mix the hinoki, the earth, the duck, the gruel, and the omija in the weight ratio of 33 ~ 37: 8 ~ 12: 28 ~ 32: 13 ~ 17: 8 ~ 12, Injecting 30 times the weight of water;
(2) hydrolyzing the mixture at 83-87 for 3 hours 30 minutes to 4 hours 30 minutes;
(3) mixing the hot water extract with a mixture of 15% by weight of a concentrate of 69 Brix or a mixture of 14% by weight of 74 Brix of a liquid sugar; And
(4) mixing the mixture with a persimmon vinegar having a total acid content of 3.5% at a ratio of 6% by weight
And a method for producing a hangover-resolved beverage using persimmon vinegar.

According to the present invention, it is possible to maximize the functionality of the beverage and greatly expand the availability of the persimmon vinegar by optimizing the blending ratio of the materials and the extraction conditions, which are known to be effective for hangover resolution.

Hereinafter, the present invention will be described with examples.

In order to achieve the object of the present invention, the inventors of the present invention have found that (1) quality characteristics of basic materials for producing persimmon vinegar beverage, (2) verification of blending ratio of the above basic materials, (3) verification of extraction conditions, And (5) setting the beverage ratio according to the addition ratio of persimmon vinegar and the like.

Ⅰ. Persimmon juice base - Functional raw material (raw material for hangover clearing)

1. Beverage base herbal medicine extract manufacturing

As a result of the preliminary test, the temperature of 85 ° C was lower than that of the 85 ° C extract. The result of the preliminary test showed that the color became darker at 85 ° C or higher and that the sensory score was lower than that of the 85 ° C extract. Which is not preferable in view of the above.

2. Experimental results

1) pH, acidity and sugar content

Table 2 shows the pH, acidity, and sugar content of the extracts of selected raw materials with good hangover function for setting the beverage base for functional persimmon beverage production.

The pH value was the lowest in Omija (2.88). The pH value of each raw material showed a similar tendency.

The pH value of the lowest pH group showed the highest value of 1.70, while the pH value of the raw material containing the hangover function was 0.05 ~ 0.22.

The sugar content was similar to the values of 0.47 ° brix, 0.40 ° brix and 0.43 ° brix, respectively. 0.90 ° brix and 1.40 ° brix, respectively.

From these results, it was concluded that the most abundant omija was found in pH, acidity and sugar content,

2) Chromaticity

Table 3 shows the chromaticities of the extracts of selected raw materials with good hangover function for setting the beverage base for functional persimmon beverage production.

The L value of lightness showed the highest value of -12.08 in the diagonal line, -18.51 in the order of the ducklings -20.11 in the order of the ducklings, and the lowest value of -41.04 in the obsidian.

The value of a showing redness showed the highest value with a value of 38.31 for Omija, 6.58 for Hinoki, 4.93 for Auckland and 4.47 for Pueraria, and the lowest value was 0.76.

The value of b indicating yellowness was highest at 29.36, 25.77, 24.96, and 22.87, respectively, and the lowest value was 16.22.

The color difference ΔE showed the highest value of 60.62 for the omija, 32.72, 32.11, and 38.80 for the hinoki, duck, and pupa, respectively, and the lowest value was 20.24.

As a result, it is thought that the influence of color on the color after beverage preparation is considered to have a great influence on the hummus, In the case of hinoki, duck, and gruel, it is thought that it will not have a big effect on color.

3) Turbidity and brownness

Table 4 shows the turbidity and the degree of browning of the extracts of selected raw materials with good hangover function for setting the beverage base for functional persimmon beverage production.

The turbidity of the functional raw material was found to be 82.00 ~ 89.30% RT, and the permeability of each raw material was found to be similar. The transmittance was 89.30% RT and 88.82% RT, 85.51% RT, and 83.89% RT, respectively, and the lowest transmittance was 82.00% RT. This is seen as a difference depending on the raw material extract.

Brown habitat showed relatively low values of 0.58, 0.35, and 0.56, respectively. The highest value was 0.96, and the omija was 0.86.

Based on the above results, it is considered that turbidity and brownness will be influenced by the blending amount of the functional extract of each hangover.

4) Total phenol content, total flavonoid content and DPPH radical scavenging ability

Table 5 shows the total phenolic content, total flavonoid content and DPPH radical scavenging ability of the extracts of selected raw materials with good hangover resolution to establish the beverage base for functional persimmon beverage production.

The total phenolic content was 29.23 mg / 100 g, which was the highest in the granitic kernel, 17.40 mg / 100 g in the mulberry tree, 10.16 mg / 100 g in the hinoki tree, 8.88 mg / 100 g in the oyster and 4.07 mg / .

Total flavonoid contents were highest in the order of 580.00 mg / 100g, and 347.62 mg / 100 g, 250.00 mg / 100 g, and 234.29 mg / 100 g, respectively, in the order of omija, 140.00 mg / 100 g , Respectively.

DPPH radical scavenging activity showed the highest radical scavenging ability in 87.47% of mulberry, 83.01% in Pueraria, 79.82% in Hovenia, 51.83% in Omija and 21.78% in Dwarf.

The total phenolic content and total flavonoid content of P. maximus showed the highest value and DPPH radical scavenging activity showed the highest value.

5) ADH and ALDH

Table 6 shows the activity of alcohol dehydrogenase (ADH) and the activity of acetaldehyde dehydrogenase (ALDH) in extracts of selected raw materials with good hangover resolution to establish the beverage base for functional persimmon beverage production.

The activity of ADH was highest at 2608.82%, and the activity of ADH was 236.76%, 220.59%, 213.24% and 179.41%, respectively.

The activity of ALDH showed the highest activity with the highest level of activity of 3897.30%, and 254.05% of hinoki, 245.95% of omija, 229.73% of alveolar and 218.92% of alder.

Ⅱ. Persimmon Beverage - Set base of beverage base

1. Manufacture of beverage base mixing ratio

In order to set the content ratio of each raw material, we tried to extract the compounding ratio of the four ingredients by the extraction experiment for the hangover-removing functional raw materials used in this study to set the mixing condition of the functional beverage base raw material added with persimmon vinegar .

2. Experimental results

1) pH, acidity and sugar content

  Table 8 shows the results of the pH, acidity and sugar content of the extracts with respect to the blending ratio of the four sections by setting the content ratio of the raw materials having excellent hangover resolution function for setting the beverage base for functional persimmon beverage production.

  The pH value was 3.47 ~ 3.70 at the mixing ratio of 4 and showed similar tendency. The acidity was also 0.06 ~ 0.09, which was similar in all four sections.

  The sugar content was 1.30 ~ 1.37, which is similar to each other.

From the above results, the pH, acidity, and sugar content according to the mixing ratio of raw materials showed similar values in each section.

2) Chromaticity

In order to set the beverage base for the production of functional persimmon beverage, the ratio of raw material having excellent hangover function is set, and the chromaticity of the extract according to the blending ratio of the four sections is shown in Table 9.

The L value indicating the lightness showed the highest value of beverage base C -14.56, and the drinks base A, B, and D showed the similar values of -15.73, -15.45, and -15.68, respectively.

The a value of redness showed the lowest value of beverage base C (4.32), that of beverage base D was 6.22, that of drink base B was 5.57, and that of drink base A was 4.69.

The b value indicating the degree of yellowness showed the highest value of the beverage base A of 24.01, the beverage base B of 23.21, the beverage base C of 23.15, and the beverage base D of 22.85, Respectively.

The color difference of △ E showed the highest value of beverage base A at 29.10 and that of beverage bases B, C and D were 28.43, 27.69 and 28.40, respectively.

3) Turbidity and brownness

Table 10 shows the turbidity and brownness of the extracts with respect to the blending ratio of the four sections by setting the content ratio of raw materials having excellent hangover resolution function for setting the beverage base for functional persimmon beverage production.

Turbidity showed the lowest transmittance of beverage base A (90.83) and beverage bases B, C, and D (92.03 ~ 92.69).

The brownness was 0.39 ~ 0.42 in the base of the beverage base, and there was no difference between the samples.

From the above results, there was no significant difference in turbidity and brownness according to the blending ratio of raw materials.

4) Total phenol content, total flavonoid content and DPPH radical scavenging ability

Table 11 shows the total phenolic content, total flavonoid content and DPPH radical scavenging ability of the extracts for the mixing ratio of the four sections by setting the ratio of the raw material having excellent hangover resolution function for setting the beverage base for functional persimmon beverage production.

Total phenolic content of beverage base C was 24.23 mg / 100 g, and beverage base A and B were 23.64 mg / 100 g and 23.35 mg / 100 g, respectively. 100 g, respectively.

Total flavonoid content of beverage base B was 326.00 mg / 100 g, beverage base C was 303.62 mg / 100 g, beverage base A was 297.43 mg / 100 g, beverage base D was 281.24 mg / 100 g Respectively.

In DPPH radical scavenging ability, the base D of beverage showed the highest elimination with 90.10%, the beverage base B of 89.80%, the beverage base C of 88.74%, and the beverage base A of 86.95% .

As a result, total phenol content, total flavonoid content and DPPH radical scavenging ability according to the blending ratio of raw materials were examined.

5) ADH and ALDH

Table 12 shows the alcohol dehydrogenase (ADH) activity and the acetaldehyde dehydrogenase (ALDH) activity of the extracts in the ratio of the four components, respectively, by setting the content ratio of the raw materials having excellent hangover resolution function for setting the beverage base for functional persimmon beverage preparation .

ADH activity showed the highest activity of beverage base C (91.32%), followed by beverage base A (85.44%), beverage base B (61.32%) and beverage base (57.79%).

The activities of ALDH showed the highest activity of 121.08% in beverage base C, 108.10% in beverage base A, 86.48% in beverage base B, and 74.60% in beverage base D, respectively.

As a result, total phenolic content and total flavonoid content showed the highest value, and the highest value of ADH and ALDH in the beverage base C was selected as the final ingredient ratio.

6) Sensory evaluation

Table 13 shows the results of the sensory evaluation of the extracts with respect to the blending ratio of the four sections by setting the content ratio of the raw materials having excellent hangover resolution function for setting the beverage base for functional persimmon beverage manufacturing.

The sensory evaluation showed that C had the highest value of C, 3.85, A was 3.60, B was 3.40, and D was 3.24. The fragrance was 3.92, C showed the highest value, B was 3.23, D 3.12, and A was the lowest value of 2.90. The color of C showed the highest value of 3.89, B of 3.42, A of 3.12, and D of 3.04. Comprehensive preference score showed the highest score of 3.95 for the highest score in taste, incense and color.

In the above results, 35% of the hunting, 10% of the hunting, 30% of the duck, 15% of the Puerariae, 15% of the Pueraria, 10% of the Pueraria, Was selected as the final compounding ratio.

Ⅲ. Persimmon beverage - drink base extraction time

1. Beverage base extraction time manufacturing

As a result of the quality characteristics and sensory evaluation according to the mixing ratio of beverage base for functional persimmon beverage preparation, the content ratio of extract mixture was determined to be 35% for Hoon tree, 10% for Earth, 30% for Auckland, 15% for Pueraria and 10% And to establish the extraction time condition according to the mixing ratio.

2. Experimental results

1) pH, acidity and sugar content

Table 1 shows the pH, acidity and sugar content of the extracts for 1, 2, 3, 4, and 5 hours of extraction for setting the extraction time according to the blending ratio by setting the mixing base ratio of the beverage base for the production of functional persimmon beverage.

The pH values of the extracted extracts were 3.73 ~ 3.86. The pH values were similar with increasing extraction time.

The acidity showed an acidity of 0.07 ~ 0.09% per extraction time.

The sugar content increased slightly until 4 hours of extraction and showed the highest value at 0.30 ° brix. After 4 hours, the sugar content tended to decrease slightly.

2) Chromaticity

Table 1 shows the results of measuring the color of extracts for 1, 2, 3, 4, and 5 hours of extraction, respectively, in order to set the extraction time according to the compounding ratio by setting the mixing ratio of beverage base for functional persimmon beverage production.

The L value indicating the lightness tended to decrease until 4 hours after extraction and showed the lowest value of -18.63, but the value tended to increase slightly after 4 hours.

The value of a indicating redness tended to increase slightly as the extraction time elapsed, contrary to the value of L, but the value tended to decrease slightly after 4 hours. b value tended to be the same as a value, and the value tended to increase slightly with elapse of the extraction time, but the value tended to decrease slightly after 4 hours.

The value of ΔE also showed a tendency to decrease after 4 hours.

As a result, the L value decreased, and a, b, and ΔE tended to decrease after 4 hours of extraction time.

3) Turbidity and brownness

The turbidity and brownness values are shown in table 17. The turbidity values showed a tendency to decrease with elapse of extraction time, but after 4 hours, the value tended to be rather higher. The brownish color tended to increase slightly as the extraction time elapsed, but tended to decrease slightly after 4 hours.

4) Total phenol content, total flavonoid content and DPPH radical scavenging ability

The results of total phenol content, total flavonoid content and DHHP radical scavenging activity are shown in table 18. The total phenolic content was the highest at 24.27mg / 100g for the 2 hour extraction period and the value tended to be lower after 2 hours. The total flavonoid content was the highest at 376.19 mg / 100g in the 4 hour period of extraction, and the value tended to be lowered to 347.62 mg / 100g in the 5 hour period. In the DPPH radical scavenging ability, the extraction time of 4 hours was 82.13% and the extraction time of 5 hours was 78.29%.

Total phenol content, total flavonoid content and DHHP radical scavenging activity showed a tendency to decrease after a certain period of time.

5) ADH and ALDH

ADH and ALDH analysis results are shown in table 19. ADH analysis showed that the value tended to increase as the extraction time elapsed, showing the highest value at 77.21% at 4 hours and slightly lower at 4 hours.

ALDH analysis showed the same tendency as ADH, showing the highest value at 101.08% at 4 hours of extraction time.

From the above results, ADH and ALDH values were the highest at 4 hours of extraction. In this study, extraction time was the best at 4 hours.

6) Sensory evaluation

As a result of sensory evaluation, the taste of the beverage base extracted for 4 hours showed the highest value of 3.62, and the beverage base extracted for the next 3 hours showed 3.52. The flavor showed the highest value of 3.87 for 4 hour extraction and 2.98 for 1 hour extraction. The color of the beverage base, which was extracted for 4 hours, showed the highest value of 3.92, and the base of beverage extracted for 3 hours was 3.49. Comprehensive preference showed that the base of beverage extracted for 4 hours showed the highest value of 3.98, the lowest value of beverage bases extracted for 3 hours was 3.48 and the beverage basesms extracted for 1 hour was 2.95.

As a result, the extraction time of the final selected beverage base was most suitable for 4 hours in terms of antioxidative function, alcohol decomposition ability and sensory evaluation.

IV. Persimmon Beverage - Drink base addition drainage

1. Manufacture of beverage base additive drainage

The optimum pH, acidity, color, turbidity, brownness, soluble solids, DPPH radical scavenging ability, total phenol content, total flavonoid content, ADH and ALDH of the medicinal herbs In this study, the extraction time was set to 4 hours.

Setting the extraction time In the next step, we conducted the addition drainage experiment to establish the condition of the extract according to the amount of water.

2. Experimental results

1) pH, acidity and sugar content

Table 22 shows the pH, acidity and sugar content of the extracts relative to the amount of water added to the medicinal herbs used in the study.

The pH values of extracts ranged from 3.70 to 3.83 at 10 ~ 100 times of each interval. The acidity value was highest at 0.17, and the value tended to decrease slightly as the amount of water added increased. The value of sugar content tended to decrease as the amount of water added increased.

2) Chromaticity

The chromaticity values are shown in Table 23. The value tended to increase as the amount of water added increased, showing 10 times -34.35 and 100 times -5.51.

The values of a and b showed a tendency to decrease as the amount of water was increased. The value of a showed the highest value at 15.05 for 10 times and 32.65 for 10 times b.

3) Turbidity and brownness

Turbidity and brownness results are shown in table 24. The turbidity value (indicating that the higher the number is, the higher the permeability) was 76.60 when the amount of water was 10 times, and the highest value was 100 to 97.55.

The value of brownishness tended to decrease as the amount of water added increased from 10 times to 1.17, 30 times to 0.38, and from 100 times to 0.17.

4) Total phenol content, total flavonoid content and DPPH radical scavenging ability

The results for total phenol content, cholesterol flavonoid content and DPPH radical scavenging activity are shown in table 25.

Total phenol content was 52.25mg / 100g in 10 times of water, 20.23mg / 100g in 30 times and 10.32mg / 100g in 100 times.

Total flavonoid contents were 717.62 mg / 100g in the addition of 10 times of water, 258.10 mg / 100g of 30 times of addition, and 115.24 mg / 100g of 100 times of addition of water.

The DPPH radical scavenging activity was 91.21% for 10 times, 56.70% for 30 times, and 25.64% for 100 times. From the above results, the total phenol content, total flavonoid content, and DPPH radical scavenging ability tended to decrease with increasing amount of water.

5) ADH and ALDH

The results of ADH and ALDH analysis are shown in table 26.

The highest value was 160.44% at the ADH water addition amount of 10 times, and the values were 30 times 99.56% and 100 times 38.68%.

The ALDH value was the highest at 214.32% for 10 times of water addition, and was 30 times 126.76% and 100 times 49.73%.

From the above results, as the other analysis results, the value tended to decrease as the amount of water added increased.

Functional superiority is also important for the optimal interval setting, but it should be decided in consideration of economical aspects and sensual aspects.

6) Sensory evaluation

As a result of the sensory evaluation, as shown in Table 27, the taste of the beverage base of 30 times the extraction number was 3.78, the best score was obtained, and the value of 40 times was 3.43 and 20 times was 3.41. The fragrance obtained the best score of 3.82 from 30 times of extraction multiples, and the value of 40 times extraction multiples was 3.51 in the following order. The color, taste and aroma, showed the highest score of 3.92 for 30 times extraction, and 2.98 for 100 times of extract. Comprehensive likelihood analysis showed that the extraction rate was 30 times as high as 3.95.

From the above results, the functional superiority is also important for the optimal section setting. However, considering the economic aspect, the sensory aspect, and the sensory evaluation, the extraction ratio is finally selected to be 30 times.

Ⅴ. Persimmon beverage - persimmon additive ratio beverage

(69 ° Brix), which is effective in eliminating the hangover, was added to the final selected beverage base, and the quality characteristics according to the addition amount of persimmon vinegar (total acid amount 3.5%) were analyzed to determine the functional beverage blending ratio with final persimmon vinegar Respectively.

1. Beverage ratio (%) according to addition ratio of persimmon vinegar, etc.

2. Experimental results

1) pH, acidity and sugar content

Table 29 shows the pH, acidity and sugar content of beverages blended with the final blend ratio of herb medicinal materials used in this study and the amount of persimmon vinegar added to the extract according to the extraction condition setting.

The pH value tended to decrease slightly with increasing the amount of persimmon vinegar. The value of 10% addition showed the lowest value at 3.46 and the highest value was 3.83.

Acid value showed the tendency that acidity value increased with increasing amount of persimmon vinegar.

The value of sugar content varied slightly with each interval, and the 2% addition period was 14.37 and the highest value was 8.5%, which was the lowest value of 12.57.

2) Chromaticity

The chromaticity values are shown in table 30. The color value L value showed the highest value with no persimmon vinegar added at -43.62, and the value tended to decrease with increasing persimmon vinegar added, showing the lowest value at -59.12.

a value showed a tendency to increase as the amount of persimmon vinegar increased, and the difference between the no-added period and the added period was significant and the 10% added period was the highest at 15.19.

The b value showed a tendency to decrease as the amount of persimmon vinegar increased, and the highest value was 30.42.

3) Turbidity and brownness

The results of turbidity and brownness analysis are shown in table 31.

Turbidity values were found to be significantly different between the no - persimmon and no - persimmon sections, and turbidity values tended to decrease as the amount of turbidity increased. The value of browning tended to increase with increasing persimmon vinegar, and the difference between the addition and non - addition tends to increase.

Turbidity showed the highest value of 73.92 for the no added portion and 2.26 for the brown added portion of 10%.

4) Total phenol content, total flavonoid content and DPPH radical scavenging ability

Total phenol content, cholesterol content and DPPH radical scavenging activity are shown in table 32. The total phenolic content was the lowest at 19.11 mg / 100g of persimmon vinegar, and the value of persimmon vinegar was 10.3% at 21.39 mg / 100g.

The total flavonoid content increased with increasing persimmon vinegar content, and the value of total added flavor was 76.44 mg / 100g, and the addition of 10% was 109.34 mg / 100g.

In the DPPH radical scavenging ability, the highest content of persimmon vinegar added with 10% of total phenol content was 83.50%, and the lowest value was 47.49%.

5) ADH and ALDH

ADH and ALDH analysis values are shown in Table 33.

The ADH value showed the lowest activity of 211.06% in the absence of persimmon vinegar, and increased from 213.62% to 219.88% in the range of 2% to 10%.

As for the ALDH value, the lowest value was observed with 201.86% and 204.03% of the persimmon vinegar added and the 2% added period, respectively, and the value increased from 210.08% to 215.19% It looked.

These results indicate that ADH and ALDH activities tend to increase with increasing persimmon vinegar content and higher persimmon vinegar contents.

6) Sensory evaluation

As shown in Table 34, the taste showed the highest 3.92% in 6% of persimmon vinegar added, 3.71 in 8%, and 3.54 in 4%. The highest value of aroma was 3.88 in 6% of persimmon vinegar added, and 3.98 in 6% of persimmon vinegar added. Comprehensive preference showed the value of 4.02 in the 6% addition of persimmon vinegar, and 3.04 in the 0% addition without persimmon vinegar.

As shown in Table 35, the highest proportion of persimmon vinegar added with persimmon vinegar was selected as the final blend ratio of functional drink with persimmon vinegar (Table 35).

7) When liquid fructose was used instead of the concentrate

In the above-mentioned experiments, the concentrate was used, but it was too expensive to be industrially difficult, and the inventors tried to change to fructose in terms of cost reduction.

The same results as in Table 36 were obtained by changing to liquid fructose instead of concentrate.

Claims (5)

(1) We mix the hinoki, the earth, the duck, the gruel, and the omija in the weight ratio of 33 ~ 37: 8 ~ 12: 28 ~ 32: 13 ~ 17: 8 ~ 12, Injecting 30 times the weight of water;
(2) hydrothermally extracting the mixture at 83 to 87 DEG C for 3 to 30 minutes to 4 hours and 30 minutes;
(3) mixing the hot water extract with a mixture of 15% by weight of a concentrate of 69 Brix or a mixture of 14% by weight of 74 Brix of a liquid sugar; And
(4) mixing the mixture with a persimmon vinegar having a total acid content of 3.5% at a ratio of 6% by weight
A process for preparing a hangover-free beverage using persimmon vinegar. delete delete delete delete