KR101904463B1 - Manufacturing method of Schisandra chinensis having improved sharp taste - Google Patents

Abstract

The present invention relates to a method for producing an Omija beverage having excellent taste, comprising the steps of: preparing Omija blue (step 1); And admixing carbonated water and Acmella oleracea leaf extract to the Omija blue (step 2); It has a technical feature that it extracts at a low temperature for a short time and uses less fructose without using red beet, but also has advantage of having a cool and refreshing taste as well as containing a beneficial ingredient of omija.

Description

Description of the Related Art [0002] Manufacturing methods of Schizandra chinensis have improved improved sharp taste,

The present invention relates to a method for producing an Omija beverage having an excellent flavor, and more particularly, to a method for producing an Omija beverage having an excellent taste, which can improve a cool and refreshing taste.

Schizandra (Schizandra, Scientific name: Schizandra chinensis ) is a deciduous vine plant of the genus Omija. Its fruit is round about 1 cm in diameter, ripened in August to September, and contains 1 to 2 seeds. These Omiza are called "Omiza" because they have five kinds of flavors, and they are strong in sour taste. Omiza includes lignan compounds such as schizandrin, Schisandrin-C, gomisin-A and gomisin-N, malic acid, And Citric Acid. It strengthens the heart and lowers the blood pressure and improves the immunity. It is used as a tonic. It strengthens the pulmonary function, and it has the effect of treating the cough and thirst with the Jinhae It is known. Such an omija has been used as a medicinal product of Oriental medicine since it has been processed and consumed as food such as tea, green tea, ceramics, and liquor.

Such omiza peel is sour, pulpy is sweet, seeds are seedy, and sour taste is too strong, so it is not possible to ingest them. In recent years, these omiza have been used to produce various types of processed foods or health supplements And research and development thereof has been actively carried out.

In Korean Patent Registration No. 10-1107895 (2012.01.25.), Omiza is added to sugar, followed by primary aging for 25 to 35 days, decomposing and juicing omiza fibers, and secondary aging for 150 to 180 days And then heating the mixture to produce omzac blue.

However, in the case of the above-mentioned Omija zhao, the artificial seasoning sugar is included in the manufacturing process, which is not good for health, and the original taste of Omija is somewhat lowered, and a long period of time is required for the maturation of Omija, which is economically undesirable. Moreover, The contained anthocyanin pigment has a problem in that it is inferior in stability upon exposure to light and heat, and thus red color is easily lost or faded or becomes brown when the omija blue is manufactured.

In addition, the seeds of Omija contain more than four times as much oil component as the flesh, and have been reported to have high antioxidative activity, antimicrobial activity and nitrite scavenging ability upon its extraction. However, in general, there is a problem in that the ingredients of Omija seed are not extracted and only the components of the flesh and the shell are produced in the production of Omija zeolite, so that the useful ingredient contained in the Omija seed can not be used.

On the other hand, fructose sugar is a disaccharide sugar in which fructose and glucose are combined one by one, and crystallizes the glucose-depleted fructose powder, which is superior to sugar in sweetness and refreshing sensation. In addition, the glycemic index (GI) of sugar is 55 to 65, and the GI of the fructose is 19 to 20, which is known to have little effect on the blood glucose and insulin levels in the body.

The present inventor has filed a patent application for a functional Omija blue by improving the manufacturing method of the conventional omija blue (Korean Patent Laid-Open Publication No. 10-2015-0145070, Feb. 29, 2015).

The above-mentioned functional Omija blue extracts beneficial ingredients in the seeds and pulp of Omija, and is beneficial for health because it does not use artificial seasonings. It has the advantage of having excellent taste, flavor and color, including red beet but has a cool and refreshing taste This is a somewhat insufficient problem.

KR 10-1107895 B1 Jan. 25, 2012. KR 10-2015-0145070E 2015.12.29.

It is an object of the present invention to provide a method for producing an Omija beverage having an excellent taste, which can improve a cool and refreshing taste.

In order to achieve the above object, the present invention provides the following means.

The present invention relates to a process for producing Omijia blue (step 1); And admixing carbonated water and Acmella oleracea leaf extract to the Omija blue (step 2); The present invention provides a method for producing an Omija beverage having excellent taste.

In the step 1, the Omija Seaweed comprises a step (S1) of pulverizing Schizandra chinensis, pulp and seed to produce a pulverized product; (S2) of immersing and filtering 10 to 15 parts by weight of the pulverized product for 2 to 4 hours to 100 parts by weight of mineral water at 20 to 25 캜 to prepare an Omija extract; Preparing (S3) a mixture comprising 50 to 55 parts by weight of crystalline fructose in 100 parts by weight of the extract of Omiza extract; And aging the mixture at 10-15 DEG C for 3-5 days (S4); .

In the step 2, the carbonated water has a carbonate ion concentration of 1,000 to 2,000 ppm and a pH of 4.5 to 6.0.

In step 2, the Acmella oleracea leaf extract is prepared by mixing 5 to 10 parts by weight of Acmella oleracea leaves with 100 parts by weight of water and extracting the mixture at 75 to 85 ° C for 2 to 4 hours.

According to the present invention, it is possible to extract the omija beverage having a good taste at a low temperature for a short period of time, to use the reduced fructose without using red beet, and to enjoy the advantage of having a cool and refreshing taste .

Hereinafter, the present invention will be described in detail.

First, a method of manufacturing an Omija beverage having excellent taste is described.

The method of producing an Omija beverage of the present invention,

A step of producing Omija blue (step 1); And

Mixing the carbonated water and Acmella oleracea leaf extract into the Omija blue (step 2);

.

In step 1 above,

A step (S1) of pulverizing Schizandra chinensis, pulp and seed to produce pulverized material;

(S2) of immersing and filtering 10 to 15 parts by weight of the pulverized material in 100 parts by weight of mineral water at 20 to 25 캜 to prepare an Omija extract;

Preparing (S3) a mixture comprising 50 to 55 parts by weight of crystalline fructose in 100 parts by weight of the extract of Omiza extract; And

Aging the mixture at 10-15 DEG C for 3-5 days (S4);

.

The step S1 is a step of pulverizing Schizosaccharomyopsis fruit, pulp and seed to produce pulverized material. In one embodiment, the pulverized product can be prepared by pulverizing the perilla, flesh and seeds of the dried omiza, respectively, to a size of 40 to 120 mesh. In the case of pulverizing to the above-mentioned size, the extracting efficiency of the useful components contained in the perilla, seed and pulp of the omija and the coloring component of the omija can be excellent in the step of extracting omija to be described later.

The step S2 is a step of preparing an Omija extract by immersing and filtering the pulverized product in mineral water. In a specific example, 10-15 parts by weight of the pulverized product is put into a metal net having 100-200 mesh, and the mixture is added to 100 parts by weight of mineral water at 20-25 ° C., followed by immersion and filtration for 2 to 4 hours to prepare an Omija extract .

The mineral water contains a large amount of dissolved minerals or gases, and contains a large amount of calcium carbonate, magnesium sulfate, potassium, and sodium sulfate. Although the mineral water is not particularly limited, it is preferable to use natural mineral water.

The present invention is advantageous in that the useful component contained in the pulverized product can be easily extracted at a low temperature in a short time by immersing and filtering the pulverized product in mineral water instead of water.

When the pulverized material is immersed in mineral water having a temperature of less than 20 캜, the yield of useful components is lowered when the extract is prepared. When the pulverized material is immersed in mineral water having a temperature exceeding 25 캜, the oil component of the omija may be destroyed have.

In addition, the present invention is advantageous in that the extraction yield of useful components contained in the omija is excellent, while the mineral water is used instead of water to immerse the pulverized product for 2 to 4 hours.

The above filtration can be carried out using conventional filtration means to obtain only the Omija extract. For example, an extract of Omija can be obtained by filtration using a filter paper.

The step S3 is a step of preparing a mixture containing fructose in the extracted Schizandra chinensis extract.

In one embodiment, a mixture comprising 50 to 55 parts by weight of crystalline fructose in 100 parts by weight of the extract of Omiza may be prepared. By using mineral water instead of water, the present invention is advantageous at the same time of using sensory characteristics such as health promotion effect, red color, taste and aroma while using less red fructose and less crystalline fructose.

The fructose may provide a more luxurious, natural sweet taste to the organism and may be included for health promotion purposes that have a lower calorie and sugar index (GI) than the same amount of sugar and thus less effect on body blood glucose and insulin levels . The crystalline fructose is obtained by removing glucose from the disaccharide sugar and crystallizing or pulverizing only the fructose component, and conventional ones can be used.

In one embodiment, the fructose may be contained in an amount of 50 to 55 parts by weight based on 100 parts by weight of the extract. The present invention is advantageous in that the use of mineral water in place of water makes it possible to adjust the sweet taste of the crystalline fructose and the new flavor of the ouze properly while using less fructose. When the crystalline fructose is contained in an amount of less than 50 parts by weight, the fresh taste of the omija is strong and the sensory characteristics are deteriorated. When the crystalline fructose is contained in excess of 55 parts by weight, the sweet taste of the crystalline fructose is excessively strong.

Step S4 is a step of aging the mixture to uniformly mix the components of the present invention to improve the sensory characteristics. In one embodiment, the aging may aged the mixture at 10-15 [deg.] C for 3-5 days. The present invention is advantageous in that the fresh taste of the omija and the sweet taste of the crystalline fructose are appropriately matched, while the juice is matured for a short period of time by using the mineral water instead of water, and the sensory property is excellent.

In step 2, 250-350 parts by weight of carbonated water and 0.1-1 parts by weight of Acmella oleracea leaf extract are mixed in 100 parts by weight of the omija blue.

The carbonated water preferably has a carbonate ion concentration of 1,000 to 2,000 ppm and a pH of 4.5 to 6.0. When carbonated water having the above range is used, a cool and refreshing taste can be improved.

It is preferable that the Acmella oleracea leaf extract is prepared by mixing 100 parts by weight of water with 5 to 10 parts by weight of Acmella oleracea leaves and extracting the mixture at 75 to 85 ° C for 2 to 4 hours. Acmella oleracea is a kind of herb that expresses a unique flavor in leaves. When 100 parts by weight of water contains less than 5 parts by weight of Acmella oleracea leaves, there is a problem in that the taste of the flakes is insufficient. When the amount is more than 10 parts by weight, the irritating flavor becomes too strong.

After the step 2, a sterilization step may be further included to improve the shelf life of the Omiza beverage. In one embodiment, the sterilizing step may be a step of sterilizing the Omiza beverage at 65 ° C to 85 ° C. Preferably 80 占 폚 to 85 占 폚, the taste and color of the Omija beverage does not change, and the microorganism is killed while easily preventing the damage to the oil component, thereby facilitating sterilization. In one embodiment, the Omiza beverage can be sterilized at such a temperature for 25 to 45 minutes. 0.0 > 25-30 < / RTI > minutes. The taste and color of the Omiza beverage are not changed during the sterilization for the time, and the sterilization can be easily performed by killing the microorganisms while preventing the oil component from being damaged.

Further, in the present invention, sterilization can be performed by a conventional sterilization means. For example, a steam sterilizer or a hot-water sterilizer can be used, but is not limited thereto.

Still another embodiment of the present invention may further include a packaging step. The packing step is a step of packing the sterilized Omiza beverage in a packaging container for the purpose of storing or selling the sterilized Omiza beverage. In the present invention, the packaging container is not particularly limited, but may be selected from aluminum cans, glass bottles, polyethylene, polypropylene, and polyethylene terephthalate.

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

The pulverized material was prepared by pulverizing the dried omzae perianth, flesh and seed to an 80 mesh size. 10 parts by weight of the pulverized product was placed in a metal net having a size of 120 mesh and immersed in 100 parts by weight of mineral water at 20 캜 for 2 hours to extract the components of the pulverized product and the mineral water immersed in the pulverized product was filtered using a filter paper, An extract was prepared. Then, 100 parts by weight of the above Omiza extract and 50 parts by weight of fructose were mixed to prepare a mixture, which was then aged at 15 DEG C for 3 days to prepare omiza blue. 300 parts by weight of carbonated water and 0.5 part by weight of Acmella oleracea leaf extract were mixed with 100 parts by weight of Omija Blue to prepare an Omija beverage. The carbonated water used had a carbonate ion concentration of 1,500 ppm and a pH of 5.0. The Acmella oleracea leaf extract was prepared by mixing 100 parts by weight of water with 5 parts by weight of Acmella oleracea leaves and extracting at 80 ° C for 2 hours. Then, the Omiza beverage was sterilized at 85 캜 for 30 minutes, and filled in a packaging material made of PET.

[Comparative Example 1]

In Example 1, the remainder were made in the same manner except that water was used in place of mineral water in the production of the Omija extract.

[Comparative Example 2]

In Example 1, the remainder were made in the same manner except that water was used in place of carbonated water in the production of Omiza beverage.

[Comparative Example 3]

In Example 1, the rest were prepared in the same manner except that Acmella oleracea leaf extract was not included in the production of Omiza beverage.

[Experimental Example 1]

The functionalities of the Omija beverages of Example 1 and Comparative Examples 1 to 3 were compared and evaluated. The sensory evaluation technique was performed by 30 dancers who were trained as rank test methods. The results were as follows. The color, flavor, fresh taste, and overall acceptability of the Omija beverage were measured. The averages are shown in Table 1 below.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 color 9.0 8.4 8.5 8.1 incense 8.7 7.5 7.6 7.2 Refreshing taste 9.6 6.1 6.3 6.8 Overall likelihood 9.4 6.4 6.8 6.9

According to Table 1, the Omiza beverage of Example 1 is superior to the Omiza beverage of Comparative Example 1 using water in the production of Omiza extract, Comparative Example 2 using water in Omiza beverage production, and Comparative Example 3 containing no Acmella oleracea leaf extract It can be confirmed that the cool and refreshing taste is excellent.

In addition, the omija drink according to the present invention is advantageous in that it is extracted at a low temperature for a short time and contains a useful component of the omija, and also has a cool and refreshing taste, while using less red fructose and less crystalline fructose.

Claims (4)

A step of producing Omija blue (step 1); And
Mixing the carbonated water and Acmella oleracea leaf extract into the Omija blue (step 2);
, ≪ / RTI &
In the step 1,
A step (S1) of pulverizing Schizandra chinensis, pulp and seed to produce pulverized material;
(S2) of immersing and filtering 10 to 15 parts by weight of the pulverized product for 2 to 4 hours to 100 parts by weight of mineral water at 20 to 25 캜 to prepare an Omija extract;
Preparing (S3) a mixture comprising 50 to 55 parts by weight of crystalline fructose in 100 parts by weight of the extract of Omiza extract; And
Aging the mixture at 10-15 DEG C for 3-5 days (S4); ≪ / RTI >
A method for producing an Omija beverage having excellent taste.
delete 2. The method according to claim 1, wherein in step 2,
The carbonated water has a carbonate ion concentration of 1,000 to 2,000 ppm and a pH of 4.5 to 6.0.
A method for producing an Omija beverage having excellent taste.
2. The method according to claim 1, wherein in step 2,
The Acmella oleracea leaf extract is prepared by mixing 100 parts by weight of water with 5 to 10 parts by weight of Acmella oleracea leaves and extracting at 75 to 85 ° C for 2 to 4 hours.
A method for producing an Omija beverage having excellent taste.