KR101572246B1 - Method for manufacturing juice having antioxidant function - Google Patents

Abstract

The present invention relates to a healthy juice manufactured by heating and grinding vegetables and mixing the vegetables with a fruit juice. According to a method for manufacturing a healthy juice of the present invention, to increase intake of dietary fiber of consumers, 12-21 wt% of tomatoes, 12-21 wt% of carrots, 6-14 wt% of broccoli, and 6-14 wt% of cabbages are washed and crushed; the vegetables are boiled at 90-98°C for 30-60 minutes with 16-57.9 wt% of water; the vegetables are finely ground with the boiled water; 2-4 wt% of a white grape concentration juice and 2-5 wt% of banana puree which have a natural sweetening effect in an palatable aspect, and 2-4 wt% of an apple concentrated juice and 0.1-1 wt% of a lemon concentrated juice which have a natural sour taste effect are mixed with the vegetables to increase ease of eating the vegetables; the mixture is heated at 90-98°C for 10 minutes and then is packaged in a container; the mixture is pressurized and sterilized at 115-121°C for 10-20 minutes; and then the mixture is cooled until the temperature of the mixture becomes 50°C or lower. Accordingly, a person can intake all ingredients of the vegetables. The healthy juice can be stored for a long period of time (at least one year) while taste unique to the juice can be maintained by controlling spore generating bacteria with sterilization at high temperatures and pressurization.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for manufacturing a health juice,

The present invention relates to a method for manufacturing a health juice prepared by cooking and grinding vegetables and mixing them with fruit juice. More particularly, the present invention relates to a method for preparing healthy juice by mixing vegetables such as tomatoes, carrots, broccoli and cabbage with water, finely changing the juices, It is mixed with juice, banana puree and lemon concentrated juice, packed in a container, packaged in a container, sterilized at high temperature, easy to store, hygienic, rich in fiber, long-term storage at room temperature for more than 1 year For the nutritional and sensory superior products during the storage period, it is possible to manufacture health juices including the optimum blending ratio according to the amounts of vegetables, fruits and water added, as well as heating and sterilization conditions, optimum grinding conditions and containers The purpose of the

Recently, as interest in health has increased, many people are aware of the importance of vegetable intake, but they find it difficult to apply it in actual diet.

There are ways to consume vegetables, such as ingesting fresh vegetables or eating salads or side dishes. It is a burden to eat large quantities at one time, and there are troublesome to prepare each time, it is not easy to store, If you eat with side dishes, you will be consumed with salinity.

And when you eat raw vegetables, the body absorption rate is 5 ~ 10%, which means you can take vitamin C or enzyme, while the absorption rate of boiled vegetables is 60%. Vitamin C will be partially destroyed, but it can also absorb plant active substances and nutrients .

On the other hand, as the size of the food is smaller, the absorption is better. Therefore, when the boiled vegetables are changed, the absorption rate can be further increased and the absorption rate is about 90%. Vegetables contain mutagenic substances and carotenoids, lycopene, and flavonoids, which have excellent anticancer effects, which are more potent when boiled.

In addition, grinding and milling process similar to grinding mill, it is easier to extract the active ingredient than regular concentrate, so it has a high rate of dietary fiber intake compared to the extract ingredient, so it is also helpful in the body dressing function. I am taking health juice.

However, as described above, the health juice obtained by cooking the vegetables at home and grounded with fruits has poor sensory preference, is inconvenient to cook and store, and is difficult to store for a long period of time.

In addition, in the case of fruit and vegetable juices which are generally circulated, there is a problem that it is difficult to use the juice or concentrate to ingest all the components of the vegetable including the fiber.

Patent Application No. 10-2004-0046815

Accordingly, it is an object of the present invention to overcome the problems that conventional health juices produced in the home are poor in sensory preference, inconvenient to cook and store, difficult to store for a long time, and in the case of fruit juice, Which is difficult to ingest all the components of the vegetable including the plant.

That is, the object of the present invention is to finely grind tomatoes, carrots, broccoli and cabbage with water and finely aged, mix them with apple juice concentrate, white wine concentrate juice, banana puree and lemon juice concentrate, It is possible to store for more than 1 year at room temperature while preserving the original taste of juice. It is possible to store for long time by storing at high temperature and autoclaving. The optimum mixing ratio according to the amount of water to be produced, as well as health juices including heating and sterilizing conditions, optimum grinding conditions and containers, and the like.

In order to solve the above-mentioned problems,

The present invention provides a composition of a fruit and vegetable juice having nutritive and sensory superiority preference including a step of selecting and comparing vegetables and fruit raw materials and determining an appropriate blending ratio.

In addition, the present invention provides a method for producing tomatoes, which comprises washing tomatoes, carrots, broccoli and cabbage using an eight-stage washing machine;

Crushing the vegetable;

Adding water to the crushed vegetable and heating it;

Crushing the cooked vegetables;

A step of mixing apple juice concentrate, white wine concentrate juice, banana puree and lemon juice concentrate into the vegetable ground product;

Heat sterilizing the prepared mixture;

Packaging the prepared mixture in a container;

Heat-sterilizing the packaged product;

And pressurizing and cooling the sterilized product, wherein the manufacturing process may be continuous or non-continuous.

In addition,

A washing machine for washing the tomato, carrot, broccoli and cabbage in eight steps;

A shredder for shredding the washed vegetables;

Fried vegetables are heated by adding water to the vegetables;

A grinder for grinding heated cooked vegetables;

Juice mixing sterilizer which mixes apple juice concentrate, white wine concentrate juice, banana puree, and lemon juice concentrate with the crushed vegetable crumbs and sterilizes the mixture;

A packing machine for packing the prepared mixture into a container;

And a pressurizing sterilizer for pressurizing and sterilizing the packaged product and cooling the packaged product.

Therefore, the health juice of the present invention can ingest all the components of the vegetable and contains the solid content as it is, so that not only the dietary fiber is abundant but also the water absorption rate of the vegetable is increased through the heating process, It is more sensual than conventional health juices made or distributed at home. It is also packaged in containers and is easy to carry and store at room temperature. It also maintains the inherent physical properties, flavor and nutrition .

In addition, the present invention has an effect of strengthening intestinal muscles due to various ingredients contained in health juices, which is good for constipation, and is effective in removing dietary waste and toxic substances.

In addition, the toxic substance passes through the liver through the health process and goes out through the intestines. In this case, the lactic acid bacterium and fiber must be abundant in the intestine.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process example of a production method according to the present invention. FIG.
Fig. 2 is a diagram showing a main configuration example of a manufacturing apparatus according to the present invention; Fig.

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

The present invention provides a health juice having good nutritional and sensory characteristics, including a step of comparing and examining to select a proper mixture ratio of vegetables and fruits.

That is, the present invention relates to a health juice comprising 16 to 57.9% by weight of water, 12 to 21% by weight of crushed and crushed tomatoes washed, 12 to 21% by weight of carrot, 6 to 14% by weight of broccoli, 2 to 4% by weight of apple juice concentrate, 2 to 4% by weight of white concentrated juice, 2 to 5% by weight of banana puree and 0.1 to 1% by weight of lemon juice concentrate are mixed and packaged in a polypropylene film packaging material, It is sterilized.

The tomatoes, carrots, broccoli and cabbage which are used as main ingredients of the above health juice are easily available on the market, and have various colors and harmonious effects with each other. The four kinds of vegetables such as apple, white wine, Bananas and lemons are not only the nutrients of fruits, they are fruit that can enhance sensual preference in juice production with its inherent sugar content and acidity, and can help increase shelf life.

On the other hand, the fruit used concentrated juice, which is a fruit juice concentrate, which is advantageous in that a small amount of juice can be ingested by adding a small amount of juice.

Of the above main ingredients, tomato is;

It contains a pigment called red pigment called lycopene, which belongs to the carotenoid group and plays a role in relieving the antioxidant and cancer. It is also rich in fiber and potassium in low calories, and is a source of beta carotene, lutein, zeaxanthin, perseune, phytofluene, and various polyphenols. Tomatoes have more lycopene content than raw tomatoes, and vitamin C is reduced by processing tomatoes, but the total antioxidant activity increases and ultimately has better efficacy.

Among the main ingredients, carrot;

The orange color is due to carotene, a natural component of vitamin A, which plays a role in maintaining vision and carcinogens against cancer associated with epidermal cells. Beta-carotene is abundant to prevent macular degeneration and the onset of cataracts in the elderly, as well as prevent constipation and asthma, as well as reduce cholesterol. When carrots are cooked, the bioavailability of beta carotene increases.

Among the main ingredients, broccoli comprises:

Mustard and vegetables contain a large amount of physiologically active substances such as sulfuric acid compounds, sulfolane and indole, and are known to have a large effect of preventing cancer. It is rich in folic acid and vitamin B, and is rich in vitamins C, as well as powerful phytochemical carotenoid antioxidants, lutein and zeaxanthin, to help prevent cataract-like eye damage.

Of the main ingredients, cabbage;

It contains a powerful anticancer component called glucosinolate, which improves the ability of the body to remove harmful chemicals and hormones through its antioxidant action. It is also very effective in the treatment of constipation and gastric ulcer, and it helps the liver health.

Hereinafter, the efficacy of the health juice according to the present invention can be verified by various methods.

Test 1. Efficacy test for constipation improvement

1) Subjects: Adult men and women (40 persons) who are less than three times a week,

2) Intake method: Take 200ml of the daily dose twice a day for breakfast and dinner for about 6 months (this is about 228g of vegetables per day and 171g of fruits (based on fruit juice)).

[Table 1] As shown in Table 1, the effect of improving the constipation was significantly improved in all age groups. The frequency of changes in the frequency of pre-drinkers was less than 3 times a week, And 82.5% of the subjects, with 7 or more times per week. In the case of drinking for 6 months, it was possible to drink more than 4 times a week (40 persons) and 12.5% of the patients were able to eat more than 6 times a week.

Test 2. Efficacy verification for diet effect

1) Target person: Female (40 persons) with a weight of 60kg or more,

2) Method of intake: 200ml per serving is taken twice a day for about 12 months in the morning and evening (this is about 228g of vegetables per day and 171g of fruits (based on fruit juice)).

As shown in [Table 2], after 4 months, the weight loss of 3kg or more was 5% of the total number of people and the weight loss of 1kg or more was 32.5%. At 8 months, the weight loss of 3kg or more was 9.5% of the total number of people, and 77.5% of the subjects lost more than 1kg, indicating that most subjects lost more than 1kg.

On the other hand, when 12 months have elapsed, the weight loss of more than 5kg is 6%, 15% more than 3kg, 10% is 25% and 24kg is 64%.

4 months, and 8 months, the effect of diet was more than 1kg at 12 months. As a result, it was found that dieting effect was more effective than long-term intake than short-term intake.

Test 3. Efficacy test for hangover after drinking

1) Target person: 20 ~ 50 people drunk more than 4 times a week (30 people)

2) Intake method: After drinking (2 bottles of shochu) about 8 ~ 10 hours, take 200ml of food twice a day (this is about 228g of vegetables per day and 171g of fruit juice) After 3 to 4 hours, the results of the questionnaire showed that 4 patients had improved headache, 4 had improved vomiting symptom, 7 had improved heartburn, and other dizziness, diarrhea, There were three opinions on improvement, and 3 others said that they were relieved of hangovers although I am not sure of other obvious symptoms improvement. Overall, 21 patients were found to have a hangover efficacy.

Hereinafter, the health juice according to the present invention will be described in more detail with reference to Examples and Comparative Examples.

That is, the proportion of the health care formula according to the present invention was set to the maximum level of the vegetable content, and the ratio of the vegetable to the juice was set to a similar level by using the concentrated juice. And a certain amount of water was added thereto.

Various kinds of vegetables were mixed with each other in various ratios, and four kinds of vegetables were balanced so as to be based on the mixing ratio of the same amount of four kinds of vegetables.

EXAMPLES 1 to 3 and COMPARATIVE EXAMPLES 1 and 2: Sensory preference (10-point scaling method)

As shown in [Table 3], when four kinds of vegetables were mixed in the same ratio or the proportion of tomatoes and carrots consumed as raw materials was high, the sensory preference of the examples was high, and broccoli and cabbage In the case of the comparatively high ratio, the sensory preference was relatively low.

Examples 4 to 8 and Comparative Examples 3 to 4: Healthy juice composition

Healthy juice compositions were prepared according to the ingredients and contents in Table 4 below.

The results of the sensory evaluation of the health juices prepared as shown in Table 4 (10 points scale) showed excellent sensory results including the color hue, taste of the product, and sensory fitness in Examples 1 to 5, In the case of Example 1, the ratio of vegetables and fruit was appropriate, and the convenience of the intake was most favorable due to the property of water according to the amount of water added (8.8 points)

In the case of Comparative Example 1, the contents of vegetables and fruits were relatively small, and it was difficult to realize the original taste and physical properties. In particular, the sensory preference was low due to the large amount of broccoli and cabbage. (5 points) In the case of Comparative Example 2, the content of vegetables and fruits was too much, and especially the amount of tomato and carrot was relatively large, so that the sensation due to the unique scent was insufficient. (3 points)

The optimum ratio of the vegetables and the amount of water to be added were confirmed by the above examples and comparative examples, and the proper blending ratio for the fruit concentrate was confirmed. The sensory evaluation was based on the evaluation of 30 people consumed.

Hereinafter, a method of manufacturing health care according to the present invention will be described.

That is, the present invention relates to a method for manufacturing a health juice, comprising the steps of washing tomatoes, carrots, broccoli and cabbage using an eight-stage washer 10 (first step); Crushing the vegetable (second step); Adding water to the crushed vegetable and heating it; Crushing the cooked vegetables (third step); Mixing the apple juice concentrate, white wine concentrate juice, banana puree, and lemon juice concentrate into the vegetable ground product (Step 4); Heat sterilizing the prepared mixture; Packaging the prepared mixture in a container (fifth step); Heat-pressurizing the packaged product (step 6); And a step of pressurizing and cooling the sterilized product (sixth step).

Meanwhile, the manufacturing method of the health juice may be performed continuously or discontinuously.

Step 1: Wash vegetables

12 to 21% by weight of tomato, 12 to 21% by weight of carrot, 6 to 14% by weight of broccoli and 6 to 14% by weight of cabbage are washed with water.

The water is rinsed 6 times in an aeration tank (11) using room temperature water (10 ~ 25 ° C) using an 8-stage washing machine (10) So that impurities can be removed.

Step 2: Shred vegetables

The washed vegetables are crushed into small pieces using a crusher (20) so that they can be sufficiently cooked through rapid heat transfer in the heating and cooking step. Since the volume of water is not so much compared with the amount of vegetables, the vegetables are mixed well with water To be able to do so.

 A third step; Heated cooking

16 to 57.9% by weight of water is added to the crushed vegetables and heated at 90 to 98 ° C for 30 to 60 minutes to sufficiently cook.

In addition, when the vegetables are cooked rather than fresh vegetables, the absorption rate in the body can be increased. The process was set up by heating at 90 to 98 ° C for 30 minutes or more so as to sufficiently cook vegetables and sufficiently heat them for easy grinding as the next processing step. When heated below 90 ° C, it takes a long time for the vegetables to fully ripen, and the smell of the feet of the vegetables may be sensual. When heated above 100 ° C, carbide formation or boiling over by degradation of the fiber may lead to loss of process and sensual quality .

 Step 4; smash

The cooked vegetables are pulverized twice finely with the interval of the colloid mill being 5 mm or less.

The colloid mill is a type of differentiator for mechanically pulverizing large particles into a dispersed colloid state. The pulverization of a small amount of the liquid twice to keep it aged during the storage period, To adjust the grain of the vegetable to be 3 mm.

In addition, since water soluble ingredients of vegetable are included in the water harvested from vegetables, it is prepared so as to be able to ingest all the ingredients of the vegetable with the vegetable.

Step 5: Mix the juice

2 to 4% by weight of concentrated apple juice, 2 to 4% by weight of white concentrated juice, 2 to 5% by weight of banana puree and 0.1 to 1% by weight of lemon concentrated juice are mixed in a small amount.

Apple juice concentrate, white grape juice concentrate, banana puree juice and lemon juice concentrate can improve the nutritional and sensual preference of fruit and help to improve juice storage stability.

Step 6; Heat sterilization

The mixture is heated at 90 to 98 占 폚 for 10 minutes, and since the concentrated juice is mixed, it is preferable to heat the mixture for sterilization.

Step 7: Packaging in containers

The container of the prepared juice is a polypropylene film produced in a sealed form.

As shown in Table 7, the aluminum pouches were more effective than the transparent pouches in maintaining the sensory or construc- tion properties, and the products using CPP3 films in the aluminum pouches were found to have a sensory and constellation property within the shelf life (12 months) It was confirmed to be the most excellent.

Step 8: Pressure sterilization

The packaged product is hot-sterilized at a temperature of 115 to 121 ° C and a pressure of 1.4 to 1.6 kgf / cm 2 for 10 to 20 minutes.

The sterilization at a temperature lower than 115 ° C may result in the product temperature being lowered to the extinction condition of the spore forming bacteria, It can not be stored for a long time due to the propagation of microorganisms. On the other hand, when sterilized at a temperature higher than 121 캜, the color of the juice is browned by the heat and the taste is changed to deteriorate the sensory quality.

In addition, when sterilization is necessary, appropriate pressurization conditions are needed to prevent the deterioration of the product during distribution due to the expansion of the container due to the expansion of the container by vaporization of the air and the contents contained in the packaging material, and to enhance the heat transfer effect in the container.

Step 9: Pressurized cooling

To minimize changes in color, taste, physical properties and nutrients of the sterilized juice, immediately after sterilization, the inside temperature is cooled by a shower method using cooling water at a pressure of 1.6 to 1.8 kgf / cm 2 so that the internal temperature is less than 50 ° C.

At this time, not only the color, taste, physical properties and nutrient loss of juice can be reduced by carrying out the cooling process, but also the pressing process is performed during cooling to reduce the volume change due to the pressure change after sterilization, . ≪ / RTI >

Hereinafter, a health juice manufacturing apparatus according to the present invention will be described.

Further, the present invention provides a health juice production apparatus comprising: A washing machine (10) for washing tomatoes, carrots, broccoli and cabbage in eight steps; A shredder (20) for shredding the washed vegetables; A vegetable heat exchanger (30) for heating the crushed vegetables by heating them with water; A grinder (40) for grinding heated cooked vegetables; (50) a juice-mixing sterilizer (50) for mixing apple juice concentrate, white grape juice concentrate, banana puree and lemon juice concentrate into a crushed vegetable crushing product and then sterilizing the mixture; A packing machine 60 for packing the prepared mixture into a container; And a pressure sterilizer 70 for pressurizing and cooling the packaged product.

The washing machine 10 includes a washing tank 11 divided into a plurality of stages and a washing and conveying bucket 12 each of which is provided in the washing tank 11 and is composed of a net body and rotates and feeds the vegetable to the next washing tank 11, (11) is provided with a washing water supply pipe (13) for supplying washing water, a washing air supply pipe (14) for supplying compressed air to the washing bath (11) for cleaning the bubbles, and a screw conveyor will be.

The crusher 20 crushes the vegetables supplied from the dishwasher 10 into a small size so that the cooking can be smoothly performed during the cooking process.

The vegetable germination heat 30 is obtained by sufficiently heating the crushed vegetable with water at 90 to 98 DEG C for 30 to 60 minutes.

The vegetable grate 30 forms a wall of a heating tank as a double wall and supplies heated water or steam to the double wall so that the stored vegetables are cooked.

The pulverizer (40) mechanically pulverizes the heat-cooked vegetables into a dispersed colloid state, so that the pulverizer (40) ages well during the storage period and adjusts the particles of the vegetable to be 2 to 3 mm based on the result of the consumer sensory test It is to be able to consume all the ingredients of the vegetable.

The juice-mixer sterilizer (50) can be finely crushed and mixed with apple juice concentrate, white grape juice concentrate, banana puree and lemon juice concentrate in a small amount to improve the nutrient and sensory preference of the fruit, And the mixture is heated at 90 to 98 占 폚 for 10 minutes. Since the concentrated juice is mixed, it is preferable to perform heating for sterilization.

The packing machine 60 packs the produced juice into a container (inner surface: polypropylene).

The pressurizing and sterilizing device 70 is formed in a box shape and includes a acid bacteria chamber 71 in which a product is contained in a tray and a heating medium supply tube 72 to which a heating medium for heating the acid bacteria chamber 71 is supplied, The product to be sterilized in the acid bacteria chamber 71 is compressed air supply pipe 73 for supplying compressed air of 1.4 to 1.6 kgf / cm 2 pressure so that the container is excessively expanded by vaporization of air and contents, And a cooling water supply pipe 74 for supplying cooling water for cooling the product.

Hereinafter, the sensory and safety properties of the health juice according to the present invention

Were confirmed through Examples.

Example 9: Sensory and safety confirmation according to storage

The health juice was prepared in Example 4, heated at 90 to 98 ° C for 10 minutes, packed in a container (inner surface: polypropylene), pressurized and sterilized at 115 to 121 ° C for 15 minutes, And the resultant product was cooled. In this state, the sensory preference according to aging period was evaluated and the bacterial growth was checked at regular intervals.

In addition, we compared the storage period of fruit vegetable juice made by grinding vegetables at home.

From the results of the above table, it was found that the microbial indicator microbial bacteria and the coliform bacteria were not found during the storage period of the inventions. The sensory evaluation results of the sensory test were most favorable due to fresh vegetables and fruit flavor immediately after the preparation, , The flavor of the product revived through the ripening process, and the sensory results within the shelf life were found to be excellent. The maintenance of the sensory qualities within the shelf life of the product is the result of selecting the optimum conditions through the composition including vegetables and vegetables, and the manufacturing process including the heating and grinding process, pressure sterilization and cooling process. Through the above examples, the shelf life of the product was estimated to be 15.1 months as a result of calculating the shelf life in the Arrhenius formula at room temperature (25 ° C). It is possible to store for more than 12 months (1 year) at room temperature with a safety factor of 0.8.

On the other hand, in the case of the manufactured product, it was found that there was no abnormality in the sensory and statistical characteristics up to 72 hr (3day) in the refrigerated state, and that the color change was markedly deteriorated as well as the color change from 96 hr (4day).

At room temperature, color discoloration and sensory decline were observed from 48hr (2day), and after 72hr (3day), it was deteriorated and could not be consumed.

Example 10: Confirmation of expiration date according to packaging materials

(PET: Polyester film / AL: Aluminum foil / NY: Nylon film / CPP: Polypropylene film)

As a result of confirming the product quality within the shelf life according to the packaging materials as shown in the above Table 7, the aluminum pouches were more effective than the transparent pouches in maintaining the sensory and constipation properties. In the aluminum pouches, Was found to be the most excellent

10: Washer
11: Flushing tank 12: Flushing transfer bucket
13: water supply pipe 14: cleaning air supply pipe
20: Crusher
30: Opening of vegetables
40: crusher
50: Juice Mixing Sterilizer
60: Packing machine
70: Pressure sterilizer
71: acid bacteria room 72: heating medium supply pipe
73: Compressed air supply pipe 74: Cooling water supply pipe

Claims (10)

For health juices;
16 to 57.9% by weight of water and 12 to 21% by weight of crushed and ground tomatoes washed, 12 to 21% by weight of carrot, 6 to 14% by weight of broccoli, 6 to 14% by weight of cabbage, 2 to 4% by weight of apple juice , A mixture of 2 to 4% by weight of concentrated white juice, 2 to 5% by weight of banana puree, and 0.1 to 1% by weight of lemon-concentrated juice are mixed and packaged in a polypropylene film packaging material and autoclaved. Healthy juice made by mixing with juice.
A method for manufacturing a health juice comprising:
Tomato, carrot, broccoli, and cabbage using an eight-stage washer 10;
Crushing the vegetable;
Adding water to the crushed vegetable and heating it;
Crushing the cooked vegetables;
A step of mixing apple juice concentrate, white wine concentrate juice, banana puree and lemon juice concentrate into the vegetable ground product;
Heat sterilizing the prepared mixture;
Packaging the prepared mixture in a container;
Heat-sterilizing the packaged product;
And pressurizing and cooling the sterilized product,

The step of washing the vegetable
The beans were rinsed six times in the aeration tank 11 using an eight-stage washer 10, 12 to 21 wt% of tomato, 12 to 21 wt% of carrot, 6 to 14 wt% of broccoli and 6 to 14 wt% of cabbage , Two stages of water removal are performed;
The method of claim 1,
In order to allow the washed vegetables to be sufficiently cooked through rapid heat transfer in the heating and cooking step, the volume of the water is not so much compared to the amount of the vegetables, The method of manufacturing a health juice according to claim 1,
3. The method of claim 2,
The heating and cooking step comprises:
Characterized in that the water absorption rate of the crushed vegetables is increased and 16 to 57.9% by weight of water is added to facilitate grinding, which is the next processing step, to be cooked by heating at 90 to 98 DEG C for 30 to 60 minutes. Wherein the method comprises the steps of:
3. The method of claim 2,
Wherein said grinding comprises:
Wherein the vegetable is cooked so as to be aged well during the storage period so that the interval between the colloid mills is not more than 5 mm, and the granules are finely pulverized twice to 2 to 3 mm of the vegetable particles. Healthy juice manufacturing method.
3. The method of claim 2,
Wherein mixing the juice comprises:
2 to 4% by weight of apple juice concentrate, 2 to 4% by weight of white concentrate juice, 2 to 5% by weight of banana puree, 0.1 to 1% of lemon juice concentrate to increase sensory acceptance and storage stability of juice, % By weight;
The method of claim 1,
And heating the mixture at 90 to 98 占 폚 for 10 minutes, wherein the vegetable is cooked by grinding and mixing with the fruit juice. The method of claim 2,
The method of claim 1,
A method for manufacturing a health juice, wherein the prepared juice is prepared by mixing a juice of a vegetable with a juice.
The method of claim 2,
Wherein the pressurizing and sterilizing step comprises:
Sterilizing the packaged product at a temperature of 115 to 121 占 폚 and at a pressure of 1.4 to 1.6 kgf / cm2 for 10 to 20 minutes;
Wherein the step of pressurizing and cooling comprises:
Characterized in that it is made of a shower method using cooling water at a pressure of 1.6 to 1.8 kgf / cm 2 so that the internal temperature becomes less than 50 캜 immediately after sterilization so as to minimize color, taste, physical properties and nutrient change of the sterilized juice. Wherein the juice is mixed with the juice.
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