KR101830919B1 - Method for producing mixed vegetable juice using dropwort, broccoli and spinach and mixed vegetable juice produced by the same method - Google Patents

Abstract

The present invention relates to a process for preparing a buttercage juice, comprising the steps of: (a) preparing buttercage juice by ultra-high pressure treatment of buttercups, (b) immersing the broccoli in hypochlorous acid water, extracting the broth, adding water to the broth, and extracting the broth; (c) extracting the extract obtained in step (b) into a subcritical extractor, extracting the extract, filtering and concentrating the extract to prepare a broccoli concentrate; (d) preparing a spinach concentrate by heat treating the spinach immersed in vinegar, drying it, adding water and extracting it, and concentrating it; And (e) mixing the prepared buttermilk juice solution prepared in step (a), the broccoli concentrate prepared in step (c) and the spinach concentrate prepared in step (d). Broccoli and spinach, and a mixed vegetable juice using the buttercups, broccoli and spinach prepared by the above method.

Description

TECHNICAL FIELD The present invention relates to a method for preparing a mixed vegetable juice using buttercups, broccoli, and spinach, and a method for producing mixed vegetable juice using the method,

The present invention relates to a process for preparing a mixed vegetable juice using buttercups, broccoli and spinach, which comprises mixing a buttercup juice solution, a broccoli concentrate and a spinach concentrate, and a process for producing buttercup, broccoli and spinach The mixed vegetable juice according to the present invention has advantages of minimizing bitter taste and odor peculiar to the material and having good taste and flavor of materials and excellent in preference.

Oenanthe stolonifera is a perennial herbaceous herbaceous perennial plant which is widely distributed throughout the country and widely distributed in the subcontinent, temperate and tropical regions such as Sakhalin Island, China Mainland, Japan, Southeast Asia and Oceania. Buttercups contain a large amount of vitamins A, B1, B2, and C, and are alkaline foods rich in minerals such as protein, iron, calcium, and phosphorus. They prevent the acidification of blood, It contains a unique essential oil ingredient (isorramine, beccarin, alpha pinene, myrcene, etc.) and iron, which cleanses the mind and protects the blood. It also eliminates severe thirst and relieves heat. In addition, the buttercups have detoxification and heavy metal cleansing action, have the effect of protecting the bronchial and lungs by eliminating phlegm, and are known to have an effect on constipation. In addition, buttercups are effective for treating rheumatism, protecting blood, cleansing the mind, effective for the treatment of females, and are particularly effective when new fever occurs, and it is also effective in removing hangover by accelerating the decomposition of alcohol. In addition, the buttercups can be regarded as food for promoting bowel movement because of the high water content, and the juice of buttercups is known to exhibit a good healing effect on jaundice, small bowel disease, bowel disease, and nervous breakdown.

Broccoli (broccoli) is a dark green vegetable belonging to the mustard family, also called 'green flower cabbage'. Broccoli is one of the most used vegetables for Western food such as salads, soups and stews. From November to April, it is seasonal, but nowadays it can be eaten without distinction. Broccoli is rich in antioxidants such as vitamin C and beta-carotene. Vitamin C, which helps absorption of large amounts of calcium and calcium in broccoli, helps prevent osteoporosis. 100 g of broccoli contains 98 mg of vitamin C, which is twice the amount of lemon and seven times that of potatoes. Therefore, two or three broccoli can consume necessary vitamin C for one day.

Spinach is a perennial crop belonging to the southern coast of South Sea region. It is originated in Central Asia. The cultivation area is widely distributed in the northern temperate region. It has a characteristic of strong cold resistance and cool climate. In addition to vitamin A, B1 and B2, vitamin C, fiber and iodine, spinach is known to be involved in the prevention of cancer by abundant folic acid, which is known as a nutritional ingredient essential for DNA synthesis. In recent years, it has been reported that spinach contains not only vitamins and fibrin, but also lutein, which shows antioxidant, anti-cancer and immunostimulating activity, and thus spinach is highly regarded as an agricultural product having high utility value as a functional food material. Furthermore, the green pigment of spinach is more neutral and acidic than other natural pigments, has high safety against light, and has a particularly high antioxidant activity.

It is known that vegetables have more nutrients and fiber than fruits, and sugar content is low, which is good for health, but it is troublesome to cook, cook, and make food. In addition, at home, vegetables are made into juice by juicer, but it is also difficult to rinse juice after using juicer. In addition, there is a limit to eating a lot of vegetables or salad as side dishes. Currently, various types of vegetable juices are on the market, but some consumers are getting out of the way due to the unique flavor and odor of vegetables.

Korean Patent No. 0252795 discloses a method for producing a preservable vegetable juice. Korean Patent Registration No. 0353435 discloses a method for producing a functional beverage containing broccoli vegetable. However, the present invention provides a method for producing a functional juice of buttercup, broccoli, Which is different from the method of producing mixed vegetable juice.

The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a method for preparing mixed vegetable juice using buttercups, broccoli and spinach by optimizing manufacturing conditions such as pretreatment conditions and blending ratio of buttercups, broccoli and spinach And to provide a method for manufacturing a mixed vegetable juice in which taste and flavor of materials are minimized and taste is harmonized to improve preference degree.

In order to solve the above-mentioned problems, the present invention provides a method for preparing a buttercage juice, comprising the steps of: (a) preparing buttercage juice by ultra-high pressure treatment of buttercups, (b) immersing the broccoli in hypochlorous acid water, extracting the broth, adding water to the broth, and extracting the broth; (c) extracting the extract obtained in step (b) into a subcritical extractor, extracting the extract, filtering and concentrating the extract to prepare a broccoli concentrate; (d) preparing a spinach concentrate by heat treating the spinach immersed in vinegar, drying it, adding water and extracting it, and concentrating it; And (e) mixing the prepared buttermilk juice solution prepared in step (a), the broccoli concentrate prepared in step (c) and the spinach concentrate prepared in step (d). A method for producing a mixed vegetable juice using broccoli and spinach is provided.

In addition, the present invention provides vegetable juice using buttercups, broccoli and spinach prepared by the above method.

The mixed vegetable juice according to the present invention has an advantage of being able to easily ingest a person who does not eat buttercups, broccoli and spinach usually without hesitation even though the specific vegetable juice of the present invention is minimized and the preference degree is improved. In addition, it minimizes the nutrient destruction of materials during the processing process, prepares and mixes the ingredients so that the taste and flavor of the ingredients are well matched, and the palatability and functionality are increased. Also, since the food additives are not added at all, Mixed vegetable juices can be provided.

In order to achieve the object of the present invention,

(a) preparing a buttercourse juice by ultra-high-pressure treatment of buttercups and juicing and filtering;

(b) immersing the broccoli in hypochlorous acid water, extracting the broth, adding water to the broth, and extracting the broth;

(c) extracting the extract obtained in step (b) into a subcritical extractor, extracting the extract, filtering and concentrating the extract to prepare a broccoli concentrate;

(d) preparing a spinach concentrate by heat treating the spinach immersed in vinegar, drying it, adding water and extracting it, and concentrating it; And

(e) mixing the prepared corn syrup liquid prepared in step (a), the broccoli concentrate prepared in step (c), and the spinach concentrate prepared in step (d). And a process for producing a mixed vegetable juice using the spinach.

In the process for producing a mixed vegetable juice according to the present invention, the ultrahigh pressure treatment in step (a) can be carried out at an ultrahigh pressure for 5 to 15 minutes at a pressure of 80 to 120 MPa at 20 to 30 DEG C, Can be subjected to ultrahigh pressure treatment at a pressure of 100 MPa at 25 DEG C for 10 minutes. In order to prevent the deterioration of the quality and flavor due to heat when the parsley is sterilized by heat, the present invention is characterized in that the parsley is sterilized by ultra-high pressure treatment. When the ultra high pressure treatment is carried out, the microorganism is inactivated while maintaining the original quality of the buttercream. It was possible to produce a buttermilk juice having high palatability as well as being more effectively sterilized without harming the peculiar taste of the buttercups under the above conditions.

In addition, in the method for producing a mixed vegetable juice according to the present invention, the dipping of the step (b) is preferably carried out by immersing the broccoli in hypochlorous acid water for 4 to 6 minutes, more preferably 5 minutes have. The broccoli can be effectively sterilized while maintaining the quality of broccoli in the hypochlorous acid water under the above conditions. However, if the immersion time is less than the above range, the effect of sterilization is insufficient. If the immersion time exceeds the above range There is a problem that nutritional components of broccoli are eluted.

In addition, in the method for producing a mixed vegetable juice according to the present invention, the extraction in step (c) can be carried out preferably at 130 to 170 ° C for 3 to 7 minutes by adding broccoli into a subcritical extraction apparatus, Lt; RTI ID = 0.0 > 150 C < / RTI > for 5 minutes. Subcritical water refers to hot water that maintains a liquid state under pressure between the boiling point of water (100 ° C) and the critical temperature of water (374 ° C). Subcritical extraction of broccoli under the above conditions was able to produce a broccoli concentrate having a more improved flavor as well as effectively extracting an effective ingredient in broccoli at a high temperature for a short time.

In addition, in the method for producing a mixed vegetable juice according to the present invention, the spinach concentrate of step (d) preferably contains spinach dipped in vinegar for 8 to 12% (v / v) for 15 to 25 minutes at 90 to 100 ° C And dried at 50 to 70 ° C for 8 to 12 hours. Water was added to the dried spinach at 8 to 12 times (v / w) and extracted at 25 to 35 ° C for 44 to 52 hours. (V / v) vinegar for 20 minutes at 60 ° C for 60 seconds, followed by incubation at 60 ° C for 10 hours (V / w) of water to dry, dry spinach, extracting it at 30 ° C for 48 hours, and concentrating it to 20 brix. Preparation of the spinach concentrate under the same conditions as above was able to produce a spinach concentrate having improved bittern taste and palatability and enhanced palatability of the spinach.

The method for producing the mixed vegetable juice according to the present invention, more specifically,

(a) treating the dropwort at an ultra-high pressure for 5 to 15 minutes at a pressure of 80 to 120 MPa at 20 to 30 DEG C, and then juicing and filtering to prepare a dropwort juice;

(b) broccoli is immersed in hypochlorous acid water for 4 to 6 minutes, taken out and added to pulverized broccoli at 8 to 12 times (v / w) and extracted at 45 to 55 ° C for 1 to 3 hours;

(c) adding the extracted extract of step (b) to a subcritical extraction device, extracting the mixture at 130 to 170 ° C for 3 to 7 minutes, filtering and concentrating the mixture to prepare a broth concentrate of 15 to 25 brix;

(d) Spinach immersed in vinegar water is subjected to a heat treatment at 90 to 100 ° C for 50 to 70 seconds, followed by drying at 50 to 70 ° C for 8 to 12 hours. 8 to 12 times (v / w) ), Extracting it at 25 to 35 ° C for 44 to 52 hours, and concentrating it to 15 to 25 brix to prepare a spinach concentrate; And

(e) mixing the prepared buttercage juice prepared in step (a), the broccoli concentrate prepared in step (c), and the spinach concentrate prepared in step (d) at a volume ratio of 45 to 55:36 to 44: 8 to 12 , ≪ / RTI >

More specifically,

(a) Extracting the buttercups at 25 ° C under a pressure of 100 MPa for 10 minutes, and then extracting and filtering to prepare a buttercream juice;

(b) broccoli is immersed in hypochlorous acid water for 5 minutes, taken out and added to pulverized broccoli 10 times (v / w) and extracted at 50 캜 for 2 hours;

(c) adding the extracted extract of step (b) to a subcritical extractor, extracting the extract at 150 ° C for 5 minutes, filtering and concentrating the extract to prepare a 20-brix broccoli concentrate;

(d) The spinach immersed in vinegar was subjected to a heat treatment at 100 ° C. for 60 seconds, followed by drying at 60 ° C. for 10 hours. Water was added 10 times (v / w) to the dried spinach and extracted at 30 ° C. for 48 hours Followed by concentration to 20 brix to prepare a spinach concentrate; And

(e) mixing the prepared buttermilk juice prepared in step (a), the broccoli concentrate prepared in step (c), and the spinach concentrate prepared in step (d) at a volume ratio of 50:40:10 have.

The present invention also provides a mixed vegetable juice using the buttercups, broccoli and spinach prepared by the above method.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments of the present invention. However, the following examples are only preferred examples of the present invention, and the scope of the present invention is not limited to the following examples.

Manufacturing example  1: Preparation of vegetable juice using parsley, broccoli and spinach

(a) The thawed parsley was subjected to ultra-high pressure treatment at 25 캜 and a pressure of 100 MPa for 10 minutes, followed by juicing and filtration to prepare a buttermilk juice.

(b) broccoli was immersed in hypochlorous acid water (effective chlorine concentration 5 ppm) at a ratio of 1: 1.5 (w: v) for 5 minutes and sterilized, and water was added 10 times (v / w) to the pulverized broccoli And extracted at 50 캜 for 2 hours.

(c) The extracted extract of step (b) was added to a subcritical extraction apparatus, which was then extracted at 150 ° C for 5 minutes, filtered and concentrated at 45 ° C to prepare a 20-brix broccoli concentrate.

(d) After immersing in 10% (v / v) vinegar for 20 minutes, the extracted spinach was dehydrated at 100 ° C for 60 seconds, dried at 60 ° C for 10 hours, / w), and the mixture was extracted at 30 DEG C for 48 hours, and then concentrated at 45 DEG C to 20 brix to prepare a spinach concentrate.

(e) The broth juice prepared in step (a), the broccoli concentrate prepared in step (c), and the spinach concentrate prepared in step (d) are mixed at a volume ratio of 50:40:10, sterilized by UV, Filter paper 0.15 mm).

Example  1: According to the pretreatment condition of parsley Juice  Sensory evaluation

To prepare the parsley pretreatment conditions, a buttery juice was prepared under the conditions of (a) of Preparation Example 1, except that the buttery juice prepared in the step (a) The flavor, taste, and overall acceptability of the squeezed juice extract prepared by praising the juice after 100 ° C for 1 minute without being subjected to ultrahigh pressure treatment were evaluated by the 5 point scale method (1 point: very poor , 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good).

Sensory Evaluation of Extracts of Extracts from Extracts High pressure treatment conditions incense flavor Overall likelihood pressure time 100 MPa 10 minutes 4.08 4.02 4.05 300 MPa 5 minutes 3.80 3.82 3.82 50 MPa 20 minutes 3.76 3.77 3.76 Ultra high pressure untreated 3.46 3.31 3.42 1 minute at 100 ° C 2.89 3.12 3.04

As a result of sensory evaluation on the flavor and flavor of the parsley juice prepared under different conditions of ultrahigh pressure treatment, it was found that the fruit juice produced by ultra high pressure treatment at 100 MPa pressure for 10 minutes compared to other hyperbaric conditions The highest preference was also given to the whole fruit juice produced by the ultra-high pressure treatment at a pressure of 100 MPa for 10 minutes. On the other hand, it was confirmed that the buttercage juice produced without the ultrahigh pressure treatment exhibited a lower preference than the buttercage juice prepared by the ultra-high pressure treatment. In addition, in the case of the buttercage juice prepared after the dehydration treatment without the ultrahigh pressure treatment, (Table 1). As shown in Table 1, the flavor and flavor of the flavor were decreased.

Example  2: Microorganism test of broccoli according to broccoli pretreatment condition

Table 2 shows the results of examining general bacteria and Escherichia coli of broccoli which were immersed in hypochlorous acid water in the step (b) of Preparation Example 1 at different times. As a result, when broccoli was immersed in hypochlorous acid water for 5 minutes or more, general bacteria and Escherichia coli did not occur, so it was judged that microorganisms would be immersed in hypochlorous acid water for 5 minutes or more. However, when broccoli was immersed in hypochlorous acid water for 10 minutes or more, it was found that it was most preferable that the effective component of broccoli was eluted with hypochlorous acid water and broccoli was immersed in hypochlorous acid water for 5 minutes.

The results of broccoli microorganism test (CFU / g) according to immersion time of hypochlorous acid water microbe Hypochlorous acid water (effective chlorine concentration 5 ppm) Dipping time 2 minutes 5 minutes 10 minutes Common bacteria 3.21 ND ^{1 )} ND Escherichia coli 1.51 ND ND

¹⁾ ND: Not detected

Example  3: Subcritical  Sensory Evaluation of Broccoli Concentrate by Extraction Condition

In order to establish the subcritical extraction condition of broccoli, the broccoli concentrate prepared by subcritical extraction under the conditions of (c) of Preparation Example 1 and the broccoli concentrate prepared by different subcritical extraction conditions of (c) Taste and overall acceptability were evaluated by the 5-point scale method (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good) in 30 sensory test personnel.

Sensory evaluation of broccoli concentrate according to subcritical extraction conditions Subcritical extraction condition incense flavor Overall likelihood 120 DEG C 10 minutes 3.45 3.56 3.50 150 ℃ 5 minutes 3.96 3.96 3.98 200 ℃ 2 minutes 3.67 3.78 3.72 Subcritical extraction No treatment 3.05 3.35 3.24

As a result, as shown in Table 3, it was confirmed that broccoli concentrate prepared by subcritical extraction at 150 ° C for 5 minutes compared to other subcritical extraction conditions showed the highest preference. In addition, the concentrate prepared without subcritical extraction during broccoli concentrate production showed the lowest preference score, and it was confirmed that broccoli flavor could be further improved by subcritical extraction during the production of broccoli concentrate.

Example  4: Sensory evaluation of spinach concentrate according to pretreatment condition of spinach

In order to establish the spinach pre-treatment conditions, the spinach concentrate was prepared under the conditions of Production Example 1 (d), and the flavor, taste, and overall acceptability of the spinach concentrate with different spinach concentrate preparation conditions in step (d) The evaluation was made by the 5 point scaling method (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good)

Specifically, a spinach concentrate was prepared under the conditions of step (d) of Preparation Example 1 except that the spinach concentrate (Comparative Example 1) prepared without immersion in vinegar water and the spinach concentrate prepared in Step (d) (Comparative Example 2), which was prepared by directly extracting and concentrating the concentrate after the heat treatment, and then spinach concentrate was prepared under the conditions of step (d) of Preparation Example 1. The concentrate was dried at 50 ° C The degree of preference was evaluated with a spinach concentrate (Comparative Example 3) prepared by extracting for 24 hours and then concentrating.

Sensory evaluation of spinach concentrate according to pretreatment condition of spinach division incense flavor Overall likelihood The spinach concentrate of Preparation Example 1 3.95 3.98 3.96 Comparative Example 1 3.36 3.52 3.40 Comparative Example 2 3.45 3.58 3.52 Comparative Example 3 3.52 3.69 3.58

As a result, the spinach concentrate prepared without or with the vinegar water in the manufacture of the spinach concentrate had a bitter taste unique to the spinach, showing a low score in flavor, taste, and overall acceptability. Further, The spinach concentrate prepared according to the method of Preparation Example 1 was higher than the spinach concentrate prepared in Comparative Example 3, Therefore, it was confirmed that spinach concentrate prepared under the conditions of step (d) of Preparation Example 1 can be prepared as a spinach concentrate having improved bittern taste and palatability without peculiar to spinach (Table 4).

Example  5: Sensory Evaluation of Mixed Vegetable Juice according to Ingredients Ratio

To determine the mixing ratio of raw materials for the production of highly preferred prototypes, 30 sensory test agents were tested for color, flavor, taste and overall acceptability of the mixed vegetable juice prepared by varying the mixing ratio of parsley, broccoli and spinach to 5 Scale method (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good).

Specifically, the mixed vegetable juice prepared by the method of Preparation Example 1 and the mixed vegetable juice were prepared by the method of Preparation Example 1, and the mixture ratio of the buttercage juice, broccoli concentrate and spinach concentrate of step (e) The preference degree of the mixed vegetable juices (Comparative Examples 7 and 8), the buttercage juice (Comparative Example 4), the broccoli concentrate (Comparative Example 5) and the spinach concentrate (Comparative Example 6) were evaluated.

Manufacture of mixed vegetable juice according to the ratio of ingredients division Parsley juice Broccoli concentrate Spinach concentrate Production Example 1 50% 40% 10% Comparative Example 4 100% - - Comparative Example 5 - 100% - Comparative Example 6 - - 100% Comparative Example 7 30% 20% 50% Comparative Example 8 60% 10% 30%

As a result, as shown in the following Table 6, the mixed vegetable juice obtained by mixing the diluted juice extract, broccoli concentrate and spinach concentrate compared to the extract of the buttercage juice extract, broccoli concentrate and spinach concentrate showed high preference in flavor, taste and overall acceptability Respectively. Also, it was found that, in the mixing ratio of ingredients, it was most preferable to prepare vegetable juice by mixing buttercup juice, broccoli concentrate and spinach concentrate at a volume ratio of 50:40:10.

Sensory Evaluation of Mixed Vegetable Juice according to Ingredients Ratio division color incense flavor Overall likelihood Production Example 1 4.02 4.35 4.42 4.38 Comparative Example 4 4.00 4.08 4.02 4.05 Comparative Example 5 3.94 3.96 3.96 3.98 Comparative Example 6 3.85 3.95 3.98 3.96 Comparative Example 7 4.00 4.15 4.10 4.12 Comparative Example 8 4.02 4.22 4.13 4.15

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. There will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (7)

(a) preparing a buttercourse juice by ultra-high-pressure treatment of buttercups and juicing and filtering;
(b) immersing the broccoli in hypochlorous acid water, extracting the broth, adding water to the broth, and extracting the broth;
(c) extracting the extract obtained in step (b) into a subcritical extractor, extracting the extract, filtering and concentrating the extract to prepare a broccoli concentrate;
(d) preparing a spinach concentrate by heat treating the spinach immersed in vinegar, drying it, adding water and extracting it, and concentrating it; And
(e) mixing the broth juice prepared in step (a), the broccoli concentrate prepared in step (c) and the spinach concentrate prepared in step (d). And a method for producing a mixed vegetable juice using spinach. The process according to claim 1, wherein the ultra-high pressure treatment in step (a) is performed at a temperature of 20 to 30 DEG C and a pressure of 80 to 120 MPa for 5 to 15 minutes. . The method according to claim 1, wherein the step (c) is performed by adding broccoli to a subcritical extraction apparatus and then extracting the mixture at 130 to 170 ° C for 3 to 7 minutes to prepare a mixed vegetable juice using buttercups, broccoli and spinach. Way. [8] The method of claim 1, wherein the spinach concentrate obtained in step (d) is obtained by treating the spinach dipped in vinegar at 90 to 100 DEG C for 50 to 70 seconds, drying at 50 to 70 DEG C for 8 to 12 hours, (V / w) of water relative to the spinach. The mixture is then extracted at 25 to 35 ° C for 44 to 52 hours and then concentrated to 15 to 25 brix. ≪ / RTI > The method according to claim 1, wherein the mixing of step (e) comprises mixing the parsley juice, broccoli concentrate and spinach concentrate in a volume ratio of 45 to 55:36 to 44: 8 to 12, Method of preparing mixed vegetable juice. The method according to claim 1,
(a) treating the dropwort at an ultra-high pressure for 5 to 15 minutes at a pressure of 80 to 120 MPa at 20 to 30 DEG C, and then juicing and filtering to prepare a dropwort juice;
(b) broccoli is immersed in hypochlorous acid water for 4 to 6 minutes, taken out and added to pulverized broccoli at 8 to 12 times (v / w) and extracted at 45 to 55 ° C for 1 to 3 hours;
(c) adding the extracted extract of step (b) to a subcritical extraction device, extracting the mixture at 130 to 170 ° C for 3 to 7 minutes, filtering and concentrating the mixture to prepare a broth concentrate of 15 to 25 brix;
(d) Spinach immersed in vinegar water is subjected to a heat treatment at 90 to 100 ° C for 50 to 70 seconds, followed by drying at 50 to 70 ° C for 8 to 12 hours. 8 to 12 times (v / w) ), Extracting it at 25 to 35 ° C for 44 to 52 hours, and concentrating it to 15 to 25 brix to prepare a spinach concentrate; And
(e) mixing the prepared buttercage juice prepared in step (a), the broccoli concentrate prepared in step (c), and the spinach concentrate prepared in step (d) at a volume ratio of 45 to 55:36 to 44: 8 to 12 Wherein the step of preparing the juice of the mixed vegetable juice comprises the steps of: preparing the juice of the mixed vegetable using the buttercup, broccoli and spinach. 7. A mixed vegetable juice using the buttercups, broccoli and spinach prepared by the method of any one of claims 1 to 6.