KR101773783B1 - Manufacturing method of pear juice having enhanced polyphenol and pear juice thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing a pear beverage with increased polyphenol and a pear beverage manufactured by the same wherein not only can anti-inflammation and anti-oxidation effects, which are effects of polyphenol, be significantly increased but also a browning phenomenon can be prevented by mixing pear juice with aronia containing a large amount of polyphenol. The method for manufacturing a pear beverage with increased polyphenol comprises: a raw material preparing step of washing aronia, containing polyphenol, and pears and preparing the aronia and the pears without impurities; a concentrating step of extracting aronia concentrated liquid and pear concentrated liquid by concentrating the prepared aronia and pears; an aging step of manufacturing aronia aged liquid by mixing the aronia concentrated liquid with the pear concentrated liquid and aging the same at 15-20C for 1-2 days to increase sugar content of the aronia concentrated liquid; a pear juice manufacturing step of manufacturing pear juice by processing and extracting the prepared pears; a combination step of manufacturing a mixture by combining the pear juice with the aronia aged liquid; a sterilizing step of sterilizing the mixture at 95-105C for 15-25 minutes; a filtrating step of removing the pulp of fruit by filtrating the sterilized mixture; and a packaging step of packing the filtrated mixture.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing an enhanced pear beverage, and a pear-

The present invention relates to a method for preparing a polyphenol-enhanced pear beverage and a pear drink prepared thereby, and more particularly, to a method for producing polyphenol-containing pearl beverage by incorporating a polyphenol- To a method for manufacturing a polyphenol-enhanced pearl beverage and a pear beverage made therefrom.

The pear is a fruit of dicotyledonous rosemary rosemary and pear pear, and it is cultivated mainly in Korea, USA, Italy and China where four seasons are clear.

The water content per 100g of the pear is as high as 85% to 88%, which helps to relieve thirst and diuretic effect. Sugar content is as high as 10% to 13%, and sorbitol has softening ability of stool to help constipation. In addition, the protein content of the abdomen is about 0.3%. Asparaginic acid contained in the abalone promotes the hepatic activity, so it works as a hangover relieving function. On the other hand, alkaline minerals such as magnesium and potassium are contained in about 75% of the inorganic content.

Among the flavonoids contained in the ship, quercetin is excellent in anticancer and antioxidant activity, and luteolin has an effect of controlling bronchitis, sputum and cough. The polyphenols contained in the abdomen have not only anticancer activity but also blood pressure , Prevention of gout, antioxidant, whitening, increased immune function and cholesterol lowering effect.

Boats having the above-mentioned effects are eaten raw, or are prepared by making juice, canned food, jam, sachet, juice, and the like.

However, the juice has caramelization color due to the high temperature treatment and precipitation and heating during storage, which limits the demand.

In order to solve the problem of the above-mentioned juice, Japanese Patent Application Laid-Open No. 10-2015-0045028 (public date: April 28, 2015) includes an enzyme treatment step of preparing a vessel and adding carbohydrase to the prepared vessel A method of inhibiting browning of pear by using an enzyme capable of inhibiting browning of the embryo by hydrolyzing the cell wall by the carbohydrase to elute the organic acid.

However, when processed foods such as pear juice are prepared using the above-described method, only the browning phenomenon of the embryo is suppressed, and it is difficult to expect other efficacies except the efficacy.

Therefore, there is a need for a method of supplementing the browning phenomenon of the juice and adding other efficacy besides the efficacy of the juice.

On the other hand, Aronia is a fruit of Aronia tree which is used for edible or medicinal purposes. It is also used as a raw material for food coloring, also grown for ornamental purposes, and is also called black chocolate berry.

The above-mentioned Aronia contains a large amount of saccharides (20%) and anthocyanin, polyphenol, vitamin B1, B2, pantothenic acid, and pravinoid, among which anthocyanin and polyphenol not only help blood circulation in the human body The microvascular permeability, the elasticity of blood vessels, and the like, and it is known to provide a positive effect on the microvascularity of the eye, thus showing a visual enhancement effect.

However, Aronia has a strong acidity and sour taste, which makes it difficult to ingest.

Therefore, many studies have been carried out to produce beverages for attaining the effect of Aronia while alleviating the astringency and sourness of Aronia.

The present invention has been proposed in order to solve the above-mentioned problems. The present invention relates to a method for improving polyphenol-induced liver function, anti-inflammation And an antioxidant activity, and to provide a pear drink produced by the method.

It is also an object of the present invention to provide a polyphenol-enhanced pearl beverage capable of preventing browning of the pearl by the anthocyanin pigment of Aronia, and a pear beverage made therefrom.

On the other hand, polyphenol-enhanced pearl beverage which can obtain the efficacy of pomal Chinese cabbage which improves polyphenol by further blending pheasant Chinese cabbage and alleviates various diseases such as bronchial diseases, prevention of osteoporosis, arteriosclerosis and hypertension, There is a purpose of providing a pear drink.

On the other hand, it is an object of the present invention to provide a polyphenol augmented pour beverage and a pour beverage made therefrom that can further enhance the polyphenol and improve the efficacy of improving hangover and improving liver function by further blending the bud barley.

On the other hand, it is an object of the present invention to provide a polyphenol-enhanced pearl beverage having enhanced effects such as prevention of menopausal disorders and prevention of cold, as well as enhancing polyphenol by further blending pomegranate, and a pear drink made therefrom.

The problems to be solved by the present invention are not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.

In order to accomplish the above object, the present invention provides a method for preparing a polyphenol-enhanced pear drink and a pear drink prepared thereby, comprising the steps of: preparing a raw material containing polyphenol- ; A concentrating step of concentrating the prepared aronia and embryo to extract the Aronia concentrate and the embryo concentrate; Aging the enriched concentrate to stir the enriched concentrate and aging the concentrate at 15 to 20 ° C for 1 to 2 days to improve the sugar content of the enriched concentrate; A juice preparation step of preparing a juice by processing and extracting the prepared juice; Mixing the juice with the agar aging solution to prepare a mixture; Sterilizing the mixture at 95 DEG C to 105 DEG C for 15 to 25 minutes; Filtering the sterilized mixture to remove flesh; And a packaging step of packaging the filtered mixture.

It is also preferable that the mixture is 97 to 99 parts by weight of the juice and 1 to 3 parts by weight of the agar agar solution.

In addition, the raw material preparation step may further include a pale green cabbage prepared by washing so as to remove foreign matter, and the pale green cabbage may be prepared by grinding the prepared pear and pale Chinese cabbage; A step of preparing a pale Chinese cabbage extract by boiling and filtering the crushed pear and pale Chinese cabbage at 100 ° C to 120 ° C for 2 to 3 hours; A step of aging a pungent cabbage which is aged for 1 to 2 days at 0 ° C to 10 ° C to remove the taste and aroma of the pungent Chinese cabbage extract and to improve the sugar content, The Chinese cabbage extract can be further blended.

The raw material preparation step may further include a bud barley prepared by washing so as to remove foreign matter, and the bud barley may be prepared by drying the prepared bud barley at a temperature of 55 ° C to 65 ° C for 22 to 24 hours, step; And drying the vacuum dried dried barley to a particle size of at least 400 mesh to produce a dried barley powder, wherein the blending step is carried out at a temperature of 30 [deg.] C to 30 [deg.] C to dissolve the dried barley powder in the mixture, And further stirred at 40 DEG C for 25 to 35 minutes.

On the other hand, the raw material preparing step further includes a pomegranate prepared by washing so as to remove foreign matter, and the concentration step is a step of extracting the pomegranate concentrate by concentrating the prepared pomegranate, The pomegranate concentrate is agitated in the pomegranate concentrate and aged for 1 to 2 days at 15 ° C to 20 ° C to prepare a pomegranate aged solution. The pomegranate aging solution is prepared by adding the aged pomegranate solution to the mixture can do..

The present invention is characterized by a polyphenol-enhanced fortified beverage produced by any of the above methods.

As described above, according to the present invention, a method for manufacturing a polyphenol-enhanced pear drink and a pear drink prepared by the method comprises preparing a pear by processing a pear, and then blending the pearl with the pearl to enhance the polyphenol. It can greatly improve the function, anti-inflammation and antioxidant effect. It can improve blood pressure, prevention of gout, whitening, immune function and cholesterol lowering effect as well as efficacy such as blood circulation, anti- So that the quality of the product can be greatly improved.

In addition, it is possible to prevent the browning of the juice due to the anthocyanin pigment of Aronia by blending the Aronia, and the color of the beverage is purple, thereby improving the visual satisfaction of the general consumer, .

On the other hand, it is possible to improve the efficacy of pear and acornia by enhancing polyphenol by further blending pheasant cabbage, and it is easy for general consumers to improve the efficacy of pheasant cabbage which alleviates various diseases such as bronchial diseases, prevention of osteopathy, arteriosclerosis and hypertension There is an effect to be able to drink.

On the other hand, by further blending the bud barley, polyphenol is intensified to improve the efficacy of the pear and ascoria, and it is possible to improve the productability of the product by drastically improving the hangover and improving the liver function among the effects of the pear .

On the other hand, the addition of pomegranate further enhances polyphenols, and the various vitamins and natural estrogen hormone components contained in pomegranate have the effect of allowing consumers to drink more of the effects of preventing colds and preventing menopausal disorders.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic flow chart showing a method for producing a polyphenol-enhanced pear drink according to an embodiment of the present invention;
FIG. 2 is a view showing an examination result of a polyphenol-enhanced pear drink according to an embodiment of the present invention,
3 is a polyphenol content analysis graph of a polyphenol-enhanced pour beverage and a conventional pour beverage according to an embodiment of the present invention,
FIG. 4 is a schematic flow chart showing a method for producing a polyphenol-enhanced pouring beverage according to another embodiment of the present invention,
FIG. 5 is a schematic flow chart showing a method for producing a polyphenol-enhanced pear drink according to another embodiment of the present invention,
FIG. 6 is a graph showing the test results of the polyphenol-
7 is an inspection report of a polyphenol-enhanced pear drink according to another embodiment of the present invention.

Hereinafter, a polyphenol-enhanced juice composition according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a schematic flow chart showing a method of manufacturing a polyphenol-enhanced pour beverage according to an embodiment of the present invention, and FIG. 2 is a schematic view showing a polyphenol- The content of polyphenols in polyphenol-enhanced beverages and conventional beverage according to one embodiment of the present invention was analyzed by Sunchon National University Industry & Academy Collaboration Corporation Analysis graph.

FIG. 4 is a schematic flowchart showing a method of manufacturing a polyphenol-enhanced pearled beverage to which a pale Chinese cabbage extract is added according to another embodiment of the present invention. FIG. Fig. 6 is a schematic flow chart showing a method for producing a boiled polyphenol supplemented with barley powder, and Fig. 6 is a graph showing a polyphenol content of a polyphenol- ) It is an inspection report inspected by Jeonnam Biotechnology Promotion Agency.

Meanwhile, FIG. 7 is an inspection report in which the polyphenol content of the polyphenol-enhanced pear beverage to which the pomegranate concentrate is added according to another embodiment of the present invention was examined by Jeonnam Biotechnology Promotion Agency.

A preferred method for producing a polyphenol-enhanced pear beverage according to an embodiment of the present invention and a pear drink prepared thereby will be described with reference to Fig.

The pear has a sugar content of around 11 brix, and it contains sorbitol, aspartic acid, dietary fiber, and alkaline minerals such as magnesium and potassium in about 75% of the mineral content.

Especially, the polyphenol compounds contained in the abalone were found to be effective not only in the anticancer activity, but also in blood pressure lowering, prevention of gout, antioxidant, whitening, immune function and cholesterol lowering.

The polyphenol is known to have a polyphenol content of 2 to 3 times higher than that of a matured pear that has passed about 170 days after the flower bud, in a young pear that has lived 80 to 100 days after the flower bud.

On the other hand, Aronia contains a large amount of sugar (20%), anthocyanin, polyphenol, vitamin B1, B2, pantothenic acid, and pravoloids, which are present in the form of anthocyanidin and aglycone.

In addition, the actual sugar content of the Aronia is as high as 17 bricks (birx) at the maximum.

However, even though the sweetness of the above-mentioned Aronia is high, it is difficult to take it because it is relatively sweet, because it contains many components such as anthocyanin, polyphenol, chlorogenic acid and tannin contained in Aronia.

Therefore, the present invention describes a method for preparing a pear drink which can easily ingest anthocyanin of Aronia and simultaneously improve the efficacy of polyphenol.

Generally, a mature pear that has passed 170 days after flower bud and has a sugar content of 10 to 13% and a young pear that has passed 80 to 100 days after flower bud are selected.

The selected mature pear, young pear and ascorbic acid are washed once or more with water to remove contamination from various foreign substances, soil, pesticide and fertilizer in the pear and arnoia, and prepared to be edible (S10).

The concentrate was concentrated by using a concentrator so that the liquid extracted from the matured vessel was 60 to 65 Brix. The concentrate was concentrated and concentrated using a concentrator so as to have a Brix of 60 to 65, The concentrated liquid is extracted (S20).

At this time, the concentrate may be concentrated not only in matured pears but also in young pears.

The reason for concentrating the above-mentioned aronia to 60-65 Brix is that when the aronia is concentrated below 60 Brix, the content of anthocyanins, which are antioxidative dyes of aronia, is low, and 65 If the Brix is exceeded, the bitter taste of the above-mentioned Aronia may become stronger.

The extracted concentrate and the Aronia concentrate are agitated and aged at 15 ° C to 20 ° C for 1 to 2 days to prepare an agar agar solution (S30).

At this time, the agar-agar agar agar is aged so as to alleviate the sweet taste of the agar using the sugar content of the gravy concentrate by stirring the gravy concentrate and the Aronia concentrate at a weight ratio of 1: 3 .

The reason why agitation of the concentrate and agar concentrate is aged at 15 ° C to 20 ° C for 1 to 2 days is because when the agar is aged to less than 15 ° C but less than 1 day, the astringency of the above- And if it exceeds 20 ° C or exceeds 2 days, the flavor and aroma of the Aronia can be altered.

On the other hand, the prepared mature pear was put into a pulverizer to be pulverized to a size of 3 mm or less, and then the mature pear was extracted by centrifuging the mature pear to prepare a mature pear. The prepared pear was put into a pulverizer to have a size of 3 mm or less After crushing, the water is treated with water at 120 ° C for 3 to 4 hours to extract juice.

Here, when the juvenile is boiled at 120 ° C for 3 hours, a large amount of polyphenol is extracted, and sugar content is increased.

The extracted mature juice and young juice are mixed to prepare a juice (S40).

At this time, the juice is preferably 90 to 95 parts by weight of the mature juice and 5 to 10 parts by weight of the juice.

An agar aging solution is added to the prepared juice to prepare a mixture (S50).

The mixture is blended with 97 to 99 parts by weight of the juice and 1 to 3 parts by weight of the agar agar solution.

When the mixture contains less than 1 part by weight of the agar agar agar in the juice, browning is promoted and purple, which is a coloring matter of aronia, does not appear, resulting in a problem of deteriorating the commercial quality. When the agar component is more than 2 parts by weight, There is a problem that the preference of the general consumer can be lowered because the sourness and the sour taste are strong.

Accordingly, blending of 97 to 99 parts by weight of the juice and 1 to 3 parts by weight of the agar agar solution can prevent browning due to the anthocyanin pigment of Aronia and improve the merchantability. That is, the browning phenomenon is a reaction in which a decomposition reaction is caused by heating a concentrated solution of sugar and is colored in brown. The reaction rate of browning is slowest in neutral pH and the reaction is accelerated in strongly acidic and strongly basic conditions. The rate of browning is accelerated due to the high temperature treatment during the production of an alkaline pear, and the commerciality thereof is significantly lowered. However, the mixture has an acidity of alkaline juice due to the high acidity of the anthocyanin pigment of the aronia, The reaction speed of the browning phenomenon can be slowed down.

In addition, the color of the mixture becomes purple, thereby improving the visual satisfaction and the preference of the general consumer.

The mixture is sterilized at 95 DEG C to 105 DEG C for 15 to 25 minutes (S60).

When the above mixture is sterilized at less than 95 ° C or less than 15 minutes, it is difficult to remove microorganisms such as bacteria. When the temperature exceeds 105 ° C or exceeds 25 minutes, the polyphenol contained in the mixture may be lost due to high temperature It is preferable to sterilize at 95 DEG C to 105 DEG C for 15 to 25 minutes.

In the process of sterilization of the mixture as described above, the sugar is released from the anthocyanin of the Aronia due to the heat, and anthocyanidin is increased, so that the antioxidant is abundant and can help improve the immunity.

The sterilized mixture is filtered through a filter to remove extra pulp (S70).

The filtered mixture is packed with a pouch or the like to complete a beverage drink (S80).

The prepared beverage is prepared by blending a mature juice with a young juice so that the polyphenol is more improved than the existing juice. By mixing the agar agar solution with the juice, the polyphenol having an effect of improving liver function, anti-inflammation and antioxidant Can be significantly increased.

In other words, as shown in Fig. 2, 0.7 ml (mg / g) of polyphenol was detected at the Jeonnam Biotechnology Promotion Agency by blending the agar agar solution with the juice, As shown in FIG. 3, the polyphenol content is at least three times higher than that of polyphenols in the conventional beverage, and thus it is possible to remarkably improve the liver function, anti-inflammation and antioxidant function.

In addition, since Aronia is blended, not only the taste and aroma are improved but also the color is expressed in violet light, so that the visual satisfaction of the general consumer can be improved.

Meanwhile, as shown in FIG. 4, the deep-fried beverage can be manufactured by further including pale Chinese cabbage.

The honeycomb cabbage has major components such as polyphenols, flavonoids, saponins, cardiac glycosides, and unsaturated sterols, and is antioxidant, antibacterial, antiallergic, cough, and phlegm. Inflammation and so on.

In preparation for the mature and young pear and aronia, the pearl cabbage is ready to be edible by washing so as to remove foreign matter.

The prepared mature pear and pale Chinese cabbage are ground using a blender or the like (S110).

After the milled mature pear and pale Chinese cabbage are stirred, the pale Chinese cabbage extract is extracted by hot water filtration at 100 to 120 ° C for 2 to 3 hours (S120).

At this time, after the ground mature pears and the crushed mulberry Chinese cabbages were mixed at a weight ratio of 4: 6, the pale Chinese cabbage extract was boiled to prevent the polyphenol, which is a component of the pear and pear cabbage, from being lost due to high heat .

When the milled mature pears and the pale Chinese cabbages are stirred and then boiled to less than 100 ° C or less than 2 hours, the components of the mature pears and pale Chinese cabbages are difficult to reach. If the temperature exceeds 120 ° C or exceeds 3 hours, And the components of pale blue cabbage may be lost due to high temperature, it is preferable that the aged mature pear and pale blue cabbage be soaked at 100 ° C to 120 ° C for 2 to 3 hours.

The above-mentioned deep-fried matured pears and pale blue cabbages are filtered using cotton or the like to extract a pale Chinese cabbage extract in a liquid state.

At this time, the pellets used for extracting the disclosed Chinese cabbage extract may include not only mature pears but also young pears.

The pale Chinese cabbage extract is aged at 0 ° C to 10 ° C for 1 to 2 days to remove not only the pungent flavor but also the unique flavor of the pale Chinese cabbage and improve the sugar content (S130).

If the mellow Chinese cabbage extract is aged at less than 0 ° C or less than 1 day, it is difficult to remove the taste and aroma of the pale Chinese cabbage and the sugar content can not be improved. If it is aged at more than 10 ° C or more than 2 days, The pale Chinese cabbage extract must be aged for 1 to 2 days at 0 캜 to 10 캜.

The aged pale Chinese cabbage extract may be further blended in the process of preparing the mixture by mixing the pear and the agar agar solution.

The pale Chinese cabbage extract may be blended in an amount of 2 to 3 parts by weight with respect to 97 to 98 parts by weight of the mixture of the juice and the agar-aging solution. The reason for this is that if the pungent extract of Chinese cabbage extract is less than 2 parts by weight, it is difficult to exert the effect of the pungent extract of Chinese cabbage, and if it exceeds 3 parts by weight, the bitterness of the pungent extract of Chinese cabbage may become strong, to be.

As described above, by further blending the pungent Chinese cabbage extract, polyphenol is greatly enhanced, and the effect of the pungent Chinese cabbage can be easily ingested by a general consumer.

On the other hand, as shown in FIG. 5, the deep-fried beverage may further comprise a barley barley containing polyphenol, vitamin C, calcium, potassium, saponin, and the like.

The sprouts barley is effective not only for improving liver function but also for relieving hangover, hyperlipidemia, diabetes and aging prevention.

In preparing the matured and adult and adult, the sprout barley is ready to be edible by washing to remove foreign matter. At this time, it is preferable to take young leaves raised for 20 days because the polyphenol is the youngest leaf that has been grown for 20 days after the shoot buds are budged.

The prepared dried barley is vacuum-dried at 55 to 65 ° C for 22 to 24 hours so that the moisture content is less than 1% (S210).

The dried shoot barley can be vacuum-dried to preserve the color and taste as well as to preserve the components and fragrance.

The vacuum dried dried barley is pulverized into a particle size of at least 400 mesh to prepare a dried barley powder (S220).

When the shoot barley is pulverized into particles having a particle size of less than 400 mesh and blended into the mixture, the time for dissolving the dried barley powder in the mixture is increased and precipitates may be formed.

The germanium barley powder can be further blended in the process of preparing the mixture by mixing the juice and the agar agar solution.

The germanium barley powder is dissolved in the mixture by stirring at 30 ° C to 40 ° C for 25 to 35 minutes. When the germanium barley powder is stirred at a temperature lower than 30 ° C or less than 25 minutes, it is difficult to dissolve in the mixture and the dissolution time may be increased. When the temperature is more than 40 ° C or more than 35 minutes, Can be lost.

Preferably, the germanium barley powder is dissolved in an amount of 1 to 2 parts by weight based on 98 to 99 parts by weight of the mixture of the juice and the agar-aging solution. That is, when the germanium barley powder is less than 1 part by weight, it is difficult to exert the effect of the germanium barley. When the germanium barley powder is more than 2 parts by weight, the taste of the germanium barley and the taste of aronia are mixed, It is preferable that 1 to 2 parts by weight of the barley powder is dissolved and blended.

As shown in FIG. 6, when the polyphenol was tested in Jeonnam Biotechnology Promotion Agency, 0.528 (mg / g) was detected in the beverage containing the germanium barley powder.

Since the dried barley powder is dissolved and mixed in the aronia juice, the color of the drink can be bluish and the effect of the barley can be easily consumed by the general consumers.

On the other hand, the pear beverage can also be produced by further containing pomegranate containing polyphenol, phytoestrogen, vitamin B1, vitamin B2, vitamin C, potassium, iron and the like.

The pomegranate is effective not only for prevention of menopausal disorders, but also for prevention of cold, skin care, diet and anti-aging.

In preparing the mature pear and young pear and aronia, the pomegranate is ready to be edible by washing to remove foreign matter.

The pomegranate concentrate is extracted by concentrating with the concentrator so that the liquid extracted from the prepared pomegranate becomes 50 to 65 Brix.

At this time, it is preferable to concentrate the pomegranate in a state in which the pulp and the shell are not separated, in order to include not only the pulp but also the beneficial ingredients contained in the shell and the seed.

The pomegranate concentrate is agitated with the diluent and aged at 15 to 20 ° C for 1 to 2 days to prepare a pomegranate aged solution.

At this time, the pomegranate solution is stirred at a weight ratio of 1: 3 of the pomegranate concentrate and the pomegranate concentrate so that the sour taste of the pomegranate can be alleviated by using the sugar content of the pomegranate concentrate.

When the agitated pear concentrate and the pomegranate concentrate are aged at a temperature lower than 15 ° C or less than 1 day, the sour taste of the pomegranate can not be alleviated and the sugar content can not be improved. When the temperature exceeds 20 ° C or exceeds 2 days, It is preferable to aged at 15 캜 to 20 캜 for 1 to 2 days to prepare a pomegranate aged solution.

The pomegranate concentrate can be further compounded in the process of preparing the mixture by mixing the juice and the agar agar solution. That is, it is preferable that 5 to 10 parts by weight of the pomegranate concentrate is blended with 90 to 95 parts by weight of the mixture in which the juice and the agar-aging solution are blended. The reason for this is that when the pomegranate concentrate is less than 5 parts by weight, the effect of the pomegranate concentrate is difficult to exhibit, and when it is more than 10 parts by weight, the sour taste of the pomegranate concentrate may become stronger.

By further blending the pomegranate concentrate with the mixture of the juice and the agar-aging solution, the polyphenol content can be greatly improved. In other words, when the pomegranate concentrate was mixed with the juice, as shown in FIG. 7, when 1.187 (mg / g) was detected as a result of examination at Jeonnam Biotechnology Promotion Agency, The concentrate is further compounded in the process of preparing the mixture by mixing the juice and the agar aging solution, thereby remarkably improving the polyphenol.

In addition, even if the pomegranate concentrate is further blended, the color of the beverage can be colored to enhance the visual satisfaction of the general consumer, and the pomegranate concentrate can enhance the pomegranate's efficacy to the general consumers easily .

Example 1

(1) Preparation

Selective mature pear and small pear and ascorbic acid are washed once more with water or the like to be ready for edible use.

(2) Concentration

The concentrate was concentrated by using a concentrator so that the liquid extracted from the matured vessel was at a Brix of 65, and the concentrate was extracted. The concentrate was concentrated using a concentrator so that the liquid extracted from the prepared aronia was at a Brix of 65 to extract an Aronia concentrate .

(3) Aging

The above concentrate and the Aronia concentrate are stirred at a weight ratio of 1: 3 and then aged at 15 캜 for 2 days to prepare an agar agar solution.

(4) Manufacture of juices

The prepared mature pear was put into a pulverizer and pulverized to a size of 2 mm. The mature pear was extracted by centrifuging the mature pear to prepare a mature pear. The prepared pear was put into a pulverizer and pulverized to a size of 2 mm , And water is heated at 120 ° C for 3 hours to extract young juice.

93 parts by weight of the extracted mature juice and 7 parts by weight of young juice are blended to prepare a juice.

(5) combination

98 parts by weight of the juice and 2 parts by weight of the agar agar solution are mixed to prepare a mixture.

(8) Sterilization

The mixture is sterilized at 100 DEG C for 20 minutes.

(9) Filtration

The sterilized mixture is filtered through a filter to remove the pulp.

(10) Packaging

The filtered mixture is packed in a pouch and packed to complete a pear drink.

Example 2

(1) Preparation

Selective mature pear and small pear, Aronia, and Chinese cabbage are washed with water at least once to prepare for food.

(2) Concentration

The concentrate was concentrated by using a concentrator so that the liquid extracted from the matured vessel was at a Brix of 65, and the concentrate was extracted. The concentrate was concentrated using a concentrator so that the liquid extracted from the prepared aronia was at a Brix of 65 to extract an Aronia concentrate .

(3) Aging

The above concentrate and the Aronia concentrate are stirred at a weight ratio of 1: 3 and then aged at 15 캜 for 2 days to prepare an agar agar solution.

(4) Manufacture of juices

The prepared mature pear was put into a pulverizer and pulverized to a size of 2 mm. The mature pear was extracted by centrifuging the mature pear to prepare a mature pear. The prepared pear was put into a pulverizer and pulverized to a size of 2 mm , And water is heated at 120 ° C for 3 hours to extract young juice.

93 parts by weight of the extracted mature juice and 7 parts by weight of young juice are blended to prepare a juice.

(5) combination

98 parts by weight of the juice and 2 parts by weight of the agar agar solution are mixed to prepare a mixture.

(6) Extract of pungent Chinese cabbage extract

The prepared mature pear and pungent Chinese cabbage were individually pulverized using a blender, and then the pulverized mature pear and pulverized pearl cabbage were stirred at a weight ratio of 4: 6, and the mixture was incubated at 100 ° C for 2 hours with stirring. .

(7) mellow Chinese cabbage extract aging

The extracted pale Chinese cabbage extract is aged at 5 캜 for 1 day.

(8) combination

To 98 parts by weight of the mixture of the above (5), 2 parts by weight of the aged pale green cabbage extract is blended.

(9) Sterilization and Filtration

The mixture of the pungent Chinese cabbage extract was sterilized at 100 ° C for 20 minutes, and filtered through a filter to remove the pulp.

(10) Packaging

The filtered mixture is packed in a pouch and packed to complete a pear drink.

Example 3

(1) Preparation

Selective mature pear, young pear, aronia, and shoot barley are washed with water at least once and prepared for edible use.

(2) Concentration

The concentrate was concentrated by using a concentrator so that the liquid extracted from the matured vessel was at a Brix of 65, and the concentrate was extracted. The concentrate was concentrated using a concentrator so that the liquid extracted from the prepared aronia was at a Brix of 65 to extract an Aronia concentrate .

(3) Aging

The above concentrate and the Aronia concentrate are stirred at a weight ratio of 1: 3 and then aged at 15 캜 for 2 days to prepare an agar agar solution.

(4) Manufacture of juices

The prepared mature pear was put into a pulverizer and pulverized to a size of 2 mm. The mature pear was extracted by centrifuging the mature pear to prepare a mature pear. The prepared pear was put into a pulverizer and pulverized to a size of 2 mm , And water is heated at 120 ° C for 3 hours to extract young juice.

93 parts by weight of the extracted mature juice and 7 parts by weight of young juice are blended to prepare a juice.

(5) combination

98 parts by weight of the juice and 2 parts by weight of the agar agar solution are mixed to prepare a mixture.

(6) Manufacture of barley powder

The prepared germanium barley is vacuum-dried at 60 DEG C for 24 hours so that the moisture content is less than 1%.

The vacuum dried dried barley is milled to a particle size of at least 400 mesh to prepare a dried barley powder.

(7) combination

2 parts by weight of the above dried barley powder is blended with 98 parts by weight of the mixture of the above (1). At this time, the germanium barley powder is stirred at 40 DEG C for 30 minutes to dissolve in the mixture.

(9) Sterilization and Filtration

The mixture in which the germanium barley powder is dissolved is sterilized at 100 DEG C for 20 minutes, and filtered in a filter to remove the pulp.

(10) Packaging

The filtered mixture is packed in a pouch and packed to complete a pear drink.

Example 4

(1) Preparation

Selective mature pear and juvenile pear, Aronia, and pomegranate are washed with water at least once and prepared for edible use.

(2) Concentration

The concentrate was concentrated by using a concentrator so that the liquid extracted from the matured vessel was at a Brix of 65, and the concentrate was extracted. The concentrate was concentrated using a concentrator so that the liquid extracted from the prepared aronia was at a Brix of 65 to extract an Aronia concentrate .

Further, the pomegranate concentrate is extracted by concentrating the solution obtained from the above-prepared pomegranate to a Brix of 65 by a concentrator.

(3) Aging

The above concentrate and the Aronia concentrate are stirred at a weight ratio of 1: 3 and then aged at 15 캜 for 2 days to prepare an agar agar solution.

Further, the above concentrate and pomegranate concentrate are stirred at a weight ratio of 1: 3 and aged at 15 캜 for 2 days to prepare a pomegranate aging solution.

(4) Manufacture of juices

The prepared mature pear was put into a pulverizer and pulverized to a size of 2 mm. The mature pear was extracted by centrifuging the mature pear to prepare a mature pear. The prepared pear was put into a pulverizer and pulverized to a size of 2 mm , And water is heated at 120 ° C for 3 hours to extract young juice.

93 parts by weight of the extracted mature juice and 7 parts by weight of young juice are blended to prepare a juice.

(5) combination

98 parts by weight of the juice and 2 parts by weight of the agar agar solution are mixed to prepare a mixture.

The pomegranate aging solution is added to the mixture thus prepared. Here, the pomegranate aging solution is mixed with 90 parts by weight of the mixture in an amount of 10 parts by weight.

(8) Sterilization

The mixture containing the pomegranate solution is sterilized at 100 DEG C for 20 minutes.

(9) Filtration

The sterilized mixture is filtered through a filter to remove the pulp.

(10) Packaging

The filtered mixture is packed in a pouch and packed to complete a pear drink.

Experimental Example [Sensory Test]

In the experimental examples, sensory tests were conducted on the polyphenol-enhanced pear beverage prepared in Examples 1, 2, 3, and 4. The sensory evaluation method was applied to 30 subjects. The sensory evaluation method was divided into 5 items such as color, flavor, taste, texture and total sensory score.

As shown in Table 1 below, it can be seen that the evaluation was excellent in all items.

Item Example 1 Example 2 Example 3 Example 4 color 9.8 9.7 9.5 9.8 incense 9.7 9.7 9.8 9.7 flavor 9.8 9.8 9.7 9.7 Texture 9.8 9.7 9.6 9.7 Overall likelihood 9.775 9.725 9.65 9.725

The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art will be able to modify the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the scope of the present invention if they are apparent to those skilled in the art.

Claims (6)

A raw material preparation step of washing the airborne and polyphenol-containing air and belly to prepare the foreign matter in a state of being removed;
A concentrating step of concentrating the prepared aronia and embryo to extract the Aronia concentrate and the embryo concentrate;
Aging in which the concentrate of the concentrate is agitated in the concentrate of Aronia to improve the sugar content of the concentrate of Aronia and aged at 15 to 20 ° C for 1 to 2 days to prepare an agar agar solution;
A juice preparation step of preparing a juice by processing and extracting the prepared juice;
Mixing the juice with the agar aging solution to prepare a mixture;
Sterilizing the mixture at 95 DEG C to 105 DEG C for 15 to 25 minutes;
Filtering the sterilized mixture to remove flesh; And
And a packaging step of packaging the filtered mixture. ≪ Desc / Clms Page number 19 >
The method according to claim 1,
Wherein the mixture is 97 to 99 parts by weight of the juice and 1 to 3 parts by weight of the agar agar solution.
The method according to claim 1,
The raw material preparation step further includes a pale green cabbage prepared by washing so as to remove foreign matter,
The pale blue cabbage comprises the step of crushing the prepared pear and pale Chinese cabbage;
A step of preparing a pale Chinese cabbage extract by boiling and filtering the crushed pear and pale Chinese cabbage at 100 ° C to 120 ° C for 2 to 3 hours;
And aging for 1 to 2 days at 0 캜 to 10 캜 in order to remove the taste and aroma of the pungent Chinese cabbage extract and improve the sugar content,
Wherein the mixing step further comprises adding the aged pale Chinese cabbage extract to the mixture.
The method according to claim 1,
The raw material preparation step may further include a prepared sprout barley to be cleaned so as to remove foreign substances,
Wherein the shoot barley is dried by vacuum drying the prepared shoot barley at 55 ° C to 65 ° C for 22 to 24 hours;
And drying the vacuum dried dried barley to a particle size of at least 400 mesh to produce a dried barley powder,
Wherein the blending step is further blended by stirring at 30 캜 to 40 캜 for 25 to 35 minutes to dissolve the germanium barley powder in the mixture.
The method according to claim 1,
The raw material preparing step further comprises pomegranate prepared by washing so as to remove foreign matter,
Wherein the concentrating step comprises concentrating the prepared pomegranate to extract a pomegranate concentrate,
In the aging step, the pomegranate concentrate is agitated in the pomegranate concentrate to improve the sugar content of the pomegranate concentrate, and aged at 15 ° C to 20 ° C for 1 to 2 days to prepare a pomegranate aged liquid,
Wherein the mixing step further comprises adding the aging solution of pomegranate to the mixture.
A polyphenol-enhanced fortified beverage produced by any one of claims 1 to 5.

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