KR101845634B1 - Method for manufacturing the mixed juice comprising kudzu vine and chinese yam, and the mixed juice manufactured by the method - Google Patents

Abstract

The present invention relates to a mixed beverage having kudzu and yam and a manufacturing method thereof. Specifically, the present invention provides the manufacturing method of a mixed beverage having kudzu and yam as main ingredients only. The present invention comprises: a step of drying yam with hot air; a step of preparing yam powder; a step of washing and cutting kudzu; a step of crushing kudzu; a step of primary pressing kudzu; a step of second pressing kudzu and mixing kudzu juice; a step of heating and stirring; and a step of packaging and low temperature aging.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a mixed beverage including a beverage and a margarine,

The present invention relates to a method for producing a mixed beverage containing a bean curd and a horse, and a mixed beverage containing a bean curd prepared by the above method.

More specifically, the present invention relates to a method for producing a mixed beverage using the above-mentioned bait and hemp as main ingredients, comprising the steps of: hot air drying the yam in a hot air dryer; A step of preparing a powdery marmer by powdering the dried yam through the hot-air drying step; Washing and cutting the raw, washing and cutting steps; A crushing step of crushing the raw material cut in the washing and cutting step; A first pressing step of obtaining a 'first pressed squeeze liquid' by first crushing the crushed raw material through the crushing step; In the first pressing step, purified water is injected into the residue of the remaining raw material after the first pressing to obtain a 'second pressured liquid', and the 'first pressed liquid' and the 'second pressed A second squeeze-and-squeeze-liquid mixing step to produce a mixed squeeze liquid by mixing the squeeze liquids; A heating agitating step of mixing and stirring the mixed sludge prepared through the second squeeze-and-squeeze-mixing step and the mash powder prepared through the step of preparing the mash powder; And packaging and aging the liquid heated and stirred through the heating and stirring step to produce a mixed beverage; And a method for producing a mixed beverage comprising the bran and the bran.

칡 (Scientific name: Pueraria thunbergiana) is a perennial plant that survives most of the stem without freezing in winter. The stem is classified as a tree because it grows thicker every year and forms a thick stem. It grows in the shade of the foot of the mountain. It grows well where the moisture and the ground are moderate. The stem is more than 20m long.

These fungi have long since been eaten as wild plants and used as health foods such as nourishing tonic. In one room, the root is used as a medicinal substance called 葛根, and it has effects such as sweating and fever. The starch of the root is called "葛粉" and it is mixed with mung bean powder to make the noodles. The shell of the stem is used as the raw material of the 葛布. In recent years, the use of 칡 tends to be limited, and the water that boils the roots is only used as tea.

Specifically, the efficacy of the female hormone, which contains a lot of vegetable estrogen, helps women in menopause, and contains calcium to help children or osteoporosis patients. In addition, it has an effect on skin diseases such as spots and acne, and also has an effect on atopy. In addition, it is effective for restoring fatigue and diabetes by the blood sugar control ingredient of 칡, and preventing sudden increase of blood sugar.

It also contains acetaldehyde, an alcohol-degrading enzyme, to help liver digestion and help relieve hangovers.

On the other hand, the name (Dioscorea japonica Thunb) is also called yam (yam). It is cultivated as a herb in China, and grows wild in the mountains. The plant is purplish and the roots are fleshy and deep in the ground. Depending on the variety, there are many things such as long ones, palm-like ones, and lumps. Leaves are similar to triangles and under the heart, petiole is purple with leaf vein and jujube is formed in leaf axil.

It is effective for the enhancement of physical strength, energetic strengthening, heat treatment, skin care, diabetes treatment, digestion, prevention of diarrhea, improvement of learning ability, and is excellent for prevention of gastric erythema and peptic ulcer by mucin. It is also excellent for improving memory, improving bronchial function and lung function, and also beneficial to hypertensive patients.

These fungi and fungi have been utilized variously as food materials for edible beverages because of the advantage of being effective on the human body.

Examples thereof include a process for producing a beverage containing a one-legged plant distillate of Patent Publication No. 10-0512886, a beverage composition for hangover breakage disclosed in Japanese Patent Application Laid-Open No. 10-2015-0017114, A process for producing fermented beverages, a process for producing beverage of Registration No. 10-1568756, and a process for producing beverage of Japanese Patent Application Laid-Open No. 10-2000-0013312.

The above techniques are described as producing edible beverages including peanuts and / or margarines, and these techniques may include one or more of the various ingredients, rather than a main ingredient, Therefore, a manufacturing method specialized for these is not provided so as to maintain the active ingredient of the starch.

Therefore, in the method of producing edible beverages including the beef and margarine, it is required to develop a technology capable of providing a manufacturing process using beef and bamboo.

Patent Registration No. 10-0512886 (published on September 13, 2005) Japanese Patent Application Laid-Open No. 10-2015-0017114 (Feb. Registered Patent Publication No. 10-1564357 (issued October 30, 2015) Registered Patent Publication No. 10-1568756 (issued Nov. 12, 2015) Open Patent Publication No. 10-2000-0013312 (March 23, 2000)

It is an object of the present invention to provide a method for producing a mixed beverage containing a bean curd and a horse and a mixed beverage containing a bean curd prepared by the above method, There is a way to provide it.

According to another aspect of the present invention, there is provided a method of manufacturing a mixed beverage including a frying pan and a frying pan, the method comprising the steps of: hot air drying a hot air dryer in a hot air dryer; A step of preparing a powdery marmer by powdering the dried yam through the hot-air drying step; Washing and cutting the raw, washing and cutting steps; A crushing step of crushing the raw material cut in the washing and cutting step; A first pressing step of obtaining a 'first pressed squeeze liquid' by first crushing the crushed raw material through the crushing step; In the first pressing step, purified water is injected into the residue of the remaining raw material after the first pressing to obtain a 'second pressured liquid', and the 'first pressed liquid' and the 'second pressed A second squeeze-and-squeeze-liquid mixing step to produce a mixed squeeze liquid by mixing the squeeze liquids; A heating agitating step of mixing and stirring the mixed sludge prepared through the second squeeze-and-squeeze-mixing step and the mash powder prepared through the step of preparing the mash powder; And packaging and aging the liquid heated and stirred through the heating and stirring step to produce a mixed beverage; The present invention is characterized in that

Unlike conventional edible and health beverages, which are made to contain, or alternatively contain, other compositions having or possessing other similar potencies other than < RTI ID = 0.0 > The manufacturing method includes a step and a step as a main material, and a method of manufacturing a specialized beverage can be provided.

Accordingly, it is expected that the deterioration of the efficacy due to the mixing of the efficacy of many materials can be prevented.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method of manufacturing a mixed beverage comprising a beverage and a beverage according to the present invention.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings and the inventor can properly define the concept of the term to describe its invention in the best possible way And should be construed in accordance with the principles and meanings and concepts consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and drawings are only the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents And variations are possible.

Before describing the present invention with reference to the accompanying drawings, it should be noted that the present invention is not described or specifically described with respect to a known configuration that can be easily added by a person skilled in the art, Let the sound be revealed.

The present invention relates to a method for producing a mixed beverage containing a bean curd and a horse, and a mixed beverage containing a bean curd prepared by the above method.

Specifically, the description will be made below with reference to FIG. 1 of the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method of manufacturing a mixed beverage comprising a beverage and a beverage according to the present invention.

The method of manufacturing a mixed beverage according to the present invention as shown in FIG. 1 of the accompanying drawings comprises the steps of: (a) a hot air drying step, (b) (F) crushing, (f) crushing, (f) crushing, (f) secondary crushing and slurry mixing, (g) heating and stirring, and (h) packaging and cold aging.

(a) Hot air drying step

In the hot-air drying step, yams are prepared, placed in a hot-air dryer, and hot-air dried at a temperature of 50 to 70 ° C for 2 to 3 days.

At this time, if the drying is less than 50 ° C, it is difficult to produce the powder after drying. If the drying temperature exceeds 70 ° C, the yam becomes ripe.

(b) Step of preparing powder

The step of preparing the flour powder is a step of preparing a 'flour' by powdering the yam which has been hot air-dried in the flue-gas drying step.

(c) 칡 Cleaning and cutting steps

칡 The washing and cutting step is a step of washing the raw material and cutting it to a size of 15 to 20 cm. At this time, if the size of the raw meat is less than 15cm or more than 21cm, the size of the raw meat is too small or too large, which makes it difficult to break the meat afterwards through the machine.

(d) Crushing step

The crushing step is a step of crushing the raw material cut in the washing and cutting step.

(e) Step (1)

The first squeezing step is a first squeezing step of squeezing the raw squeezed product through the squeezing step. At this time, 2 ~ 3 liters of purified water based on 10 kg of raw squeeze is firstly introduced and the first squeezed squeeze Can be obtained.

Such pressing uses a conventional pressing machine.

(f) Secondary squeezing and Liquid  Mixing step

In the second pressing and mixing step, the 'first pressed sludge' obtained in the first squeezing step is kept separately, and the remaining sludge remaining after the first squeezing step performed in the first squeezing step is added to the purified water And then the mixture is squeezed and then mixed with the 'second squeezed squeeze liquid' and the 'first squeezed squeeze liquid' to prepare a mixed squeeze liquid.

At this time, in the secondary compression, 4 to 5 liters of purified water per 10 kg of raw material can be used.

As described above, the reason why the amount of purified water used in the first pressing is smaller than that of the purified water used in the second pressing is that the amount of purified water is set as described above so that the mixed liquor mixture has a concentration of 10-12 bricks It is for this reason.

The reason why the amount of purified water used in the second pressing step is greater than the amount of purified water used in the first pressing step is as follows. (A) In the case of performing the same amount of purified water even when the second squeezing is performed and (b) when the squeezing of raw squeeze is performed at once to adjust the concentration, there is a considerable difference in the taste and flavor of the squeezed liquid, And the compression step and the second compression step are performed.

(g) Heating stirring step

The heating and stirring step may be carried out by heating the mixed liquid prepared through the secondary squeezing and squeezing liquid mixing step and the mash powder prepared through the step of preparing the mash powder at a temperature of 110 to 120 ° C for 20 to 30 minutes Stir through a stirrer.

At this time, stirring other than the heating stirring may be applied, but it may be preferable to apply heating stirring in which the powder is best mixed with the liquid.

In addition, the mixing ratio of the mixed solution to the hemp powder is adjusted to be 9: 1 by weight.

When the temperature of the heating agitation is less than 110 ° C, there is a problem that the powder is not mixed well in the mixing liquid. When the temperature of the heating agitation is more than 120 ° C, the mixing liquid is stirred in a short time of 20 to 30 minutes There is a problem in that the concentration thereof is different from 10-12 bricks set in advance, making it difficult to take it for drinking.

(h) Packaging and low temperature aging step

The packaging and low temperature aging step is a step of producing a mixed beverage by sealing and packing the heat-stirred liquid through a heating and stirring step and aging at a low temperature of 2 to 3 ° C for 15 to 20 days.

The following experimental data are the result of experiments in which the Applicant has set various methods for producing the mixed solution.

Experimental Example  One. Liquid  Likelihood evaluation

(Experimental procedure)

Experimental Example 1 was conducted to evaluate the taste and flavor according to the taste and aroma of each of the 30 panelists.

The 30 panelists were men and women in their 30s and 50s. After ingesting 1 test group, take the following test group for 1 hour after ingesting foods with other symbols than water. The evaluation is based on the 5-point scale, and the closer to 5, the better the likelihood evaluation.

The definition of each experimental group is as follows.

Experimental group 1: Primary compression and secondary compression were performed, and the amount of purified water was set as primary compression <secondary compression (Example)

Experimental group 2: Perform primary compression and secondary compression, while the amount of purified water is set by primary compression> secondary compression

Experimental group 3: Perform primary compression and secondary compression, but set the same amount of purified water (4 to 5 liters per 10 kg of purified water)

Experimental group 4: Perform compression once (4 to 5 liters per 10 kg of purified water)

(Experiment result)

The experimental results are shown in [Table 1].

Experiment 1 Experiment 2 Experiment group 3 Experiment group 4 incense 4.0 ± 0.5 3.9 ± 0.2 3.1 ± 0.2 3.6 ± 0.1 flavor 4.5 ± 0.4 3.2 ± 0.1 2.7 ± 0.9 3.8 ± 0.3

As shown in Table 1, in the case of the experimental group 1 including the examples, overall acceptability was the highest.

On the other hand, in the case of the experimental group 2, there was little opinion difference between the panels, and it was said that the flavor was fine, but the flavor of the flavor was less than that of the experimental group 1.

As a result of analysis, the experimental group 2 was found to have a large amount of purified water to be used in the primary pressing, thereby eliminating the effective preference component of the raw fish and reducing the amount of purified water used in the secondary pressing, Is not properly extracted.

On the other hand, in the case of the experimental group 3, opinions were less than those of the experimental group 1 and the experimental group 2, with the opinion that there was no inherent flavor. There was also the opinion that the flavor was not felt at all in the taste, which is expected to be due to the excessive amount of purified water in the process of squeezing two times in total. On the other hand, for the experimental group 3, two panelists gave the opinion that the taste was good, but the reason why the taste was good was that it was good because there was no original flavor.

On the other hand, in the case of Experiment group 4, there was much opinion that the fragrance was somewhat excellent but the feeling of taste was remarkably lowered compared to the fragrance. Some also said that the concentration was not adequate for consumption.

It should be understood that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the scope of the present invention.

Claims (9)

A hot air blow drying step of hot-air drying the yams with a hot air dryer;
A step of preparing a powdery marmer by powdering the dried yam through the hot-air drying step;
Washing and cutting the raw, washing and cutting steps;
A crushing step of crushing the raw material cut in the washing and cutting step;
The first crushing step is performed by adding 2 to 3 liters of purified water based on 10 kg of the crushed raw material through the crushing step to obtain a first crushed crushed liquid by primary crushing.
A second pressing step in which 4 to 5 liters of purified water is added based on 10 kg of the remaining raw material after the pressing in the first pressing step to obtain a 'second pressured liquid' by secondary pressing;
Mixing the first pressurized liquid and the second pressurized liquid to produce a mixed liquid;
The mixed liquor prepared through the liquor mixing step and the lump powder prepared through the lump producing step are heated and stirred in a ratio of 9: 1 by weight, and the mixture is heated and stirred at a temperature of 110 to 120 ° C for 20 to 30 minutes , Heating stirring step; And
A packaging and low-temperature aging step of sealingly packing and aging the heat-stirred liquid through the heating and stirring step to produce a mixed beverage; Wherein the step of mixing the beverage and the beverage comprises mixing the beverage and the beverage.
The method according to claim 1,
In the hot air drying in the hot air drying step,
Characterized in that the yams are carried out at a temperature of 50 to 70 DEG C for 2 to 3 days.
delete delete The method according to claim 1,
Wherein the mixed liquid of the liquid mixing step has a concentration of 10 to 12 Bricks.
delete delete The method according to claim 1,
In the packaging and low temperature aging step,
Characterized in that the sealed packed liquid is aged at a low temperature of 2 to 3 占 폚 for 15 to 20 days.
A mixed beverage comprising a bean curd and a beef curd prepared by the method according to any one of claims 1, 2, 5 or 8.

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