KR101688371B1 - Beverage for a citrus peel and the producing method thereof - Google Patents

Abstract

The present invention relates to a health beverage using tangerine peel, green tea, persimmon leaves, Sasa borealis leaves, Gynura procumbens, and Allium microdictyon Prokh as main ingredients, and to a manufacturing method thereof. More specifically, the manufacturing method comprises the following steps: producing a tangerine peel extract by washing and extracting tangerine peel separated from the flesh; producing tangerine peel dried powder by washing tangerine peel separated from the flesh, and drying the same to the water content of 5 wt% or less before pulverizing; producing a base beverage by mixing 5-10 parts by weight of the tangerine extract and 10-15 parts by weight of the tangerine dried powder for 90-120 parts by weight of purified water; and mixing and stirring 20-30 parts by weight of a green tea extract, 8-12 parts by weight of a persimmon leaf extract for improving the absorption rate of catechin components in the green tea, 20-30 parts by weight of a Sasa borealis leaf extract for adding savory and sweet tastes, and 5-15 parts by weight of functional additives for the total weight of the base beverage.

Description

TECHNICAL FIELD The present invention relates to a beverage based on citrus peel and a method for producing the beverage,

The present invention relates to a health drink prepared by using citrus peel, green tea, persimmon leaf, bamboo leaf, mung bean, and green bean as main materials, and more particularly, And then preparing a citrus juice; Washing the citrus peel separated from the pulp with a water content of not more than 5% by weight and pulverizing to prepare a dried citrus fruit powder; Preparing a base beverage by mixing 5 to 10 parts by weight of citrus juice with 10 to 15 parts by weight of dried citrus fruit to 90 to 120 parts by weight of purified water; 20 to 30 parts by weight of the green tea extract, 8 to 12 parts by weight of persimmon leaf extract to increase the absorption rate of the catechin ingredient contained in green tea, 20 to 20 parts by weight of the sage leaf extract to add a savory taste and sweet taste, And 5 to 15 parts by weight of a functional additive are mixed and stirred to complete a health drink. The present invention relates to a drink based on citrus peel and a process for producing the same.

In general, citrus fruits contain functional substances such as carotenoids, vitamin C, flavonoids, limonoids, coumarin, etc. They are used to prevent cancer, enhance immunity, antioxidant effect, prevent heart disease, inhibit various tumor growth, promote blood circulation, Β-cryptoxanthin, which is contained in citrus fruits, is a carotenoid component and is known to have a higher cancer-suppressing activity than beta-carotene, and thus has a high cancer-preventing effect.

These beverages using citrus fruits are obtained by crushing and juicing only the flesh removed from the citrus peel, and then mixing purified water and other additives at a predetermined ratio to provide the beverage as a beverage. Therefore, most of the citrus peel removed from the citrus is disposed of However, the above-mentioned citrus puffer contains a flavonoid component which has about 4 times more vitamin C than citrus flesh and has an excellent effect on the physiological activities such as antioxidant activity, antimicrobial activity, antiviral activity and anti-inflammatory activity It is known to be contained in large amounts.

As a conventional technique using the citrus peel having the active ingredient as described above, Korean Registered Patent Application No. 10-1107602 discloses a method for producing a citrus peel comprising: (a) (b) adding 3 parts by weight of pectin cleavage enzyme based on 100 parts by weight of the pulverized product to the pulverized product obtained in the step (a), and stirring and decomposing at 15 to 30 DEG C for 30 minutes; (c) extracting the enzyme hydrolyzate obtained in the step (b) to separate the juice; (d) mixing the juice obtained by the step (c) with purified water and liquid fructose so that the sugar content is 12.5 brix or more and 13.5 brix or less; (e) placing the mixed solution of step (d) in a container and sealing the container; And (f) placing the container in a sterilizer and sterilizing the citrus fruit.

However, the above-mentioned prior art does not merely recycle citrus peel separated from citrus, but merely grinds whole citrus fruit which does not separate flesh and perilla to produce a beverage. By merely mixing liquid fructose etc., The taste of the noodles is greatly deteriorated and the availability of the vitamin C component, which is contained in a large amount in the citrus fruit, is low.

Disclosure of Invention Technical Problem [8] In order to solve the above-mentioned problems, the present invention provides a method for recycling citrus peel, which is separated from pulp, by disposing the citrus peel juice from citrus juice and the dried citrus peel- The present invention relates to a method for preparing a base drink, comprising the steps of: preparing a base drink, adding the persimmon leaf extract to the base drink, adding a sour flavor and sweet taste to the base drink, The present invention has been made to solve the above problems.

To achieve the above object, the present invention provides a method for preparing citrus fruit juice, comprising the steps of: Washing the citrus peel separated from the pulp with a water content of not more than 5% by weight and pulverizing to prepare a dried citrus fruit powder; Preparing a base beverage by mixing 5 to 10 parts by weight of citrus juice with 10 to 15 parts by weight of dried citrus fruit to 90 to 120 parts by weight of purified water; 20 to 30 parts by weight of the green tea extract, 8 to 12 parts by weight of persimmon leaf extract to increase the absorption rate of the catechin ingredient contained in green tea, 20 to 20 parts by weight of the sage leaf extract to add a savory taste and sweet taste, And 5 to 15 parts by weight of a functional additive are mixed and stirred to complete a health drink.

As described above, according to the present invention, a base drink is prepared by mixing citrus juice extracted from citrus juice and dried citrus juice powder obtained by making citrus peel into a dry powder, into purified water, and the base drink is mixed with persimmon leaf extract, For the improvement of the functional properties, the sourdough leaf extract and the dried fruit powder for the improvement of the function were mixed and stirred at a certain ratio to prepare a functional health drink, thereby recycling the disused citrus fruit from the pulp, There is an effect that it is possible to provide a beverage based on the citrus peel.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a manufacturing process of a beverage according to the present invention,

The beverage based on the citrus peel according to the present invention and the method for producing the same are as follows: citrus peel, green tea, persimmon leaf, bamboo leaf, mandarin leaf, and mandarin orange are recycled from the pulp, Preparing a health drink having various functionalities by washing the citrus peel separated from the pulp and then making a juice to prepare citrus juice; Washing the citrus peel separated from the pulp with water, drying and pulverizing the citrus peel to produce a dried citrus fruit powder; Preparing a base beverage by mixing citrus juice and dried citrus fruit powder with purified water; The green tea extract, the persimmon leaf extract, the sage leaf extract, and the functional additive are mixed and stirred with respect to the total weight of the base beverage to complete the health drink.

Hereinafter, the preferred configuration according to the present invention will be described in detail as follows.

1. Tangerine juice preparation step

The step of preparing the citrus juice by washing the citrus juice separated from the pulp, and then preparing the juice of the citrus juice by separating the juice of the citrus juice. The remaining part of the citrus juice is generally discarded or discarded, It contains more vitamin C and protects the body from active oxygen by the large amount of vitamin C which is an antioxidant. It prevents cancer and atherosclerosis, strengthens the immune system, It is known to have a beneficial effect on promotion, phlegm, cough.

In addition, the citrus juice is a juice ingredient flowing out from the citrus juice when it is pressed, and the limonene ingredient contains a large amount of limonene ingredient in the juice extract. The limonene ingredient has a function of calming the excitement of the central nervous system, It is effective, and from the finished beverage, natural citrus flavor unique to citrus, not artificial flavor, is emitted, giving a refreshing feeling and fresh feeling.

2. Tangerine dried powder preparation step

Preparing a dried citrus fruit powder by dissolving the citrus fruit separated from the pulp, drying and pulverizing the citrus fruit powder, removing the white inner skin that is attached to the inside of the shell of the citrus fruit, removing it from the shade, The dried citrus peel is pulverized to have a particle size of 100 to 300 mesh in a conventional pulverizer to be used as a fine powder state, The particles are not uniformly mixed with the purified water, and the particles of the dried powder of the citrus peeler remain at the mouth during eating, resulting in a drastic decrease in texture.

3. Base beverage manufacturing step

The present invention relates to a process for preparing a base beverage by mixing a citrus juice and a dried citrus fruit powder at a predetermined ratio to purified water. In the present invention, the citrus juice and citrus juice juice extracted from the citrus juice having the above- A citrus peel dry powder is prepared by mixing 5-10 parts by weight of citrus fruit juice with 10-15 parts by weight of dried citrus fruit with respect to 90-120 parts by weight of purified water.

 When the citrus fruit juice is added in an amount of 5 to 10 parts by weight per 90 to 120 parts by weight of purified water in the base beverage preparation step, when the citrus fruit juice is added in an amount of less than 5 parts by weight, the antioxidative effect, And citrus flavor dispersion, and when it is added in an amount exceeding 10 parts by weight, the bitter taste and irritation become strong, and there is a problem that the feeling of bodily sensation is deteriorated.

The dried citrus fruit powder is added and mixed at a ratio of 10 to 15 parts by weight with respect to 90 to 120 parts by weight of purified water in the base beverage preparation step. When the dried citrus fruit powder is added in an amount of less than 10 parts by weight, When added in an amount exceeding 15 parts by weight, the bitter taste and irritation tend to be intensified, and there is a problem in that the feeling of bodily sensation is deteriorated.

4. Beverage Completion Step

Wherein the green tea extract, the persimmon leaf extract, the sage leaf extract, the green tea powder and the dried powder are mixed and stirred with respect to the total weight of the base beverage to complete a health drink. In the present invention, 20 to 30 parts by weight of the extract, 8 to 12 parts by weight of the persimmon leaf extract, 20 to 30 parts by weight of the Sasa leaf extract, and 5 to 15 parts by weight of the functional additive are mixed and stirred to complete a health drink.

The green tea extract is prepared by repeating the process of washing the green tea leaves to a certain size, heating and drying and repeating the process for 2 to 5 times. The green tea leaves are heated to 50 to 100 times the weight of the raw material, The green tea extract contains a large amount of catechin, and the catechin component is a kind of polyphenol which is used as an antioxidant, carcinogenesis inhibitor, arteriosclerosis, inhibition of blood pressure increase, Virus, anti-obesity, anti-diabetic, antimicrobial, detoxifying action, anti-inflammatory action, prevention of cavities, normalization of intestinal flora.

In addition, in the present invention, the catechin component of the green tea extract is activated by the vitamin C contained in the citrus juice of the base drink and the citrus dried powder, and the catechin content of the catechin is greatly improved.

When the green tea extract is added in an amount of less than 20 parts by weight, the green tea extract may be added in an amount of 20 to 30 parts by weight based on the total weight of the base beverage. When the green tea extract is added in an amount of less than 20 parts by weight, The bitter taste and the pungent taste of the green tea are so strong that the citrus flavor and flavor caused by the citrus flavor collide with each other, resulting in a problem of deterioration of the overall sensation.

The persimmon leaf extract is washed with distilled leaves, dried in the shade, finely divided into a predetermined size, and then steamed and cooled by repeating the process 2 to 3 times. Then, the persimmon leaves completely dried in the shade are put into purified water of 50 to 100 times the weight of the raw material The extract of Persimmon leaves has excellent efficacy for renal disease and heart disease by restoring fatigue, diuretic effect and blood pressure. Vitamin C, such as citrus peel, Vitamin C of persimmon leaf extract is strong in heat, so it is extracted safely in water and has high efficacy. It contains a lot of carotene ingredient, so it is resistant to disease, excellent efficacy in prevention of adult diseases, prevention of hangover and hangover It has the effect of relieving, the hemostatic effect, the effect of stopping the diarrhea and the stomach, the prevention of the cold, and the brain cell health.

In addition, in the present invention, the catechin component of the green tea extract is activated by vitamin C, which is contained in a large amount of persimmon leaf extract, and the catechin absorption rate of the catechin is greatly improved.

When the persimmon leaf extract is added in an amount of less than 8 parts by weight, the persimmon leaf extract solution may be added in an amount of 8 to 12 parts by weight based on the total weight of the base beverage. When the persimmon leaf extract is added in an amount of less than 8 parts by weight, The pungent taste peculiar to the persimmon leaf tea becomes too strong, resulting in a problem of deterioration of the overall feeling of pickling.

The bamboo leaf extract is prepared by washing the bamboo leaves and finely fining the bamboo leaves, heating and drying the bamboo leaves repeatedly for 2 to 5 times. The heated and dried bamboo leaves are placed in purified water of 50 to 100 times the weight of the raw material, The leaves of Bombyx mori are the leaves of Bombyx mori, 10 ~ 25㎝ in length and 2-3 ~ 4㎝ in width, with 2 ~ 3 pieces at the ends of the bamboo shoots or stem. It is shaped like a long elliptical shape with a pointed end and a middle in the lower part. It has a yellowish, dark green, shiny surface on the front and a little white on the back. The bamboo leaf extract has a rich flavor of sweet and savory flavor. And is known to have an effect on diaphoresis, cold prevention, gastrointestinal diseases, stomatitis, hypertension, constipation, obesity and anemia.

When the extract of Sasa leaf is added in an amount of less than 20 parts by weight, the flavor and sweetness due to the leaf ingredient of Sasa leaf are lowered. When the extract of Sasa leaves is added in an amount of more than 30 parts by weight If it is added, it has a property of chilling the body, which causes a problem that it causes side effects to a person who is cold or hypotensive.

The above-mentioned functional additive is composed of dried powder of name and date and dried powder of the name, and is intended to impart functionalities such as detoxification action, hangover resolution, blood circulation improvement, antibacterial action and digestion promotion to the finished beverage, The water is removed from the beginning of the first half of the month by water washing and shade in order to have a water content of 5% by weight or less, and the dried water is pulverized to have a particle size of 100 to 300 mesh in a conventional pulverizer to be used in a fine powder state , Which is a plant of Asteraceae that grows in the subtropical region. It contains a large amount of germanium and natural organic components. It is excellent in detoxification and elimination of hangover, and removes active oxygen in the body. By the germanium component, it enhances immunity, Circulation, anti-diabetic effect, anti-cancer, anti-allergy, antibacterial and has the effect.

The name of the herb dried powder was washed with water and naturally dried in shade to remove moisture so that the moisture content was 5 wt% or less, and the dried powder was pulverized to have a particle size of 100 to 300 mesh in a conventional pulverizer, It is a perennial plant belonging to the family Liliaceae. It is a perennial plant with 2 ~ 3 leaves, long oval or elliptical, 20 ~ 30㎝ long and 3 ~ 10㎝ wide. It has excellent antimicrobial and anti-bacterial properties, has excellent efficacy in promoting digestion and abdominal pain. It contains vitamins and minerals such as various minerals, and has the effects of enhancing immunity and preventing vascular diseases. If the person is heat-treated by applying heat to the herb, the allyl component does not change to allysine, and the specific effect due to this is not exerted With no heat treatment process is dry.

The functional additive may be added in an amount of 5-15 parts by weight based on the total weight of the base beverage. The blend ratio of the dried powder to the dried powder may be 1: 1.5: 0.5 to 1: 1.

In addition, the above-mentioned functional additive is prepared in the form of a ring having a certain diameter (about 0.2 to 0.7 cm), and the functional additive in the form of a ring is coated with edible gelatin and added to the base beverage, Can not be directly dispersed in the base beverage, so that it can be easily taken even for those who have a sense of resistance to the taste and flavor of herbs.

As described above, the green tea extract, the persimmon leaf extract, the sage leaf extract, and the functional additive containing various active ingredients are mixed with the base beverage at a certain ratio and stirred to complete the health drink.

Hereinafter, embodiments according to the present invention will be described.

≪ Example 1 >

The citrus peel isolated from the pulp was washed with water, and the citrus peel juice was prepared. The citrus peel separated from the pulp was washed with water, dried and powdered to prepare a dried citrus fruit powder. Then, 100 parts by weight of purified water was added to the citrus fruit juice And 13 parts by weight of dried citrus dried powder were mixed to prepare a base beverage. To the total weight of the base beverage, 28 parts by weight of green tea extract, 10 parts by weight of persimmon leaf extract, 28 parts by weight of sage leaf extract, 8 parts by weight of dried powder at the beginning of each month and 6 parts by weight of dried powder of the name herb as an additive were mixed and stirred to complete a health drink.

≪ Comparative Example 1 &

Citrus beverage marketed commercially (Lotte Chilsung Beverage Co., Ltd., product name: Jeju citrus) was purchased and used as Comparative Example 1.

A total of 60 persons, 10 to 60 years of age, male and female, were selected to evaluate 10 points between taste and flavor and overall feeling of mouth feelings between 1 point (very bad) and 10 points (very good) And the average value of sensory evaluation by age group is shown in <Table 1>.

The sensory evaluation results of Example 1 and Comparative Example 1
Evaluation items

division By age
Teenager 20's 30s 40s 50s 60s Remarks


flavor

Example 1

7.2
7.4
8.0
8.4
8.6
8.6 A combination of rich and savory flavors.

Comparative Example 1

8.2
8.0
8.0
7.6
7.4
7.0
Sweet and sour taste strong.


incense

Example 1

7.2
7.6
8.0
8.6
8.4
8.6 Unique citrus scent and fragrant scent are combined.

Comparative Example 1

8.0
8.0
7.8
7.6
7.6
7.4
I have a strong citrus flavor.


Overall
Crust texture

Example 1

7.2
7.5
8.0
8.4
8.6
8.6 -
Comparative Example 1

8.2
8.0
7.9
7.6
7.4
7.2 -

As shown in <Table 1>, the beverage of Example 1 in terms of taste and aroma has a unique natural flavor from tangerine dried pear juice, dried tangerine dried pear, green tea and bamboo leaves, The beverage of Example 1 exhibited a higher preference than that of Comparative Example 1 in terms of taste, aroma, and mouthfeel from 60. However, the beverage of Example 1 did not show irritating taste and flavor such as artificial sweetness and sour taste, And it was evaluated that there was no significant difference between Example 1 and Comparative Example 1 from 30 cases.

Claims (5)

Washing the citrus peel separated from the pulp with water and preparing a juice to prepare citrus juice;
Treating the citrus peel separated from the pulp with water, drying and pulverizing the citrus peel to produce a dried citrus peel;
Preparing a base beverage by mixing 5 to 10 parts by weight of the citrus fruit juice with 10 to 15 parts by weight of dried citrus fruit powder per 90 to 120 parts by weight of purified water; And
20 to 30 parts by weight of the green tea extract, 8 to 12 parts by weight of the persimmon leaf extract, 20 to 30 parts by weight of the sage leaf extract and 5 to 15 parts by weight of the functional additive are mixed and stirred with respect to the total weight of the base beverage to complete the beverage step;
&Lt; / RTI &gt; wherein the beverage is manufactured through a process comprising the steps of:
delete The method according to claim 1,
Wherein the functional additive is manufactured in a ring form and the functional additive in a ring form is coated with an edible gelatin and added to the base beverage.
Washing the citrus peel separated from the pulp with water and preparing a juice to prepare citrus juice;
Washing the citrus peel which is separated from the pulp with a water content of not more than 5% by weight and pulverizing the mixture to have a particle size of 100 to 300 meshes to prepare a dried citrus fruit powder;
Preparing a base beverage by mixing 5 to 10 parts by weight of the citrus fruit juice with 10 to 15 parts by weight of dried citrus fruit powder per 90 to 120 parts by weight of purified water; And
20 to 30 parts by weight of the green tea extract, 8 to 12 parts by weight of the persimmon leaf extract, 20 to 30 parts by weight of the sage leaf extract and 5 to 15 parts by weight of the functional additive are mixed and stirred with respect to the total weight of the base beverage to complete the beverage step;
&Lt; RTI ID = 0.0 &gt; 1, &lt; / RTI &gt;
delete

Images