KR101993437B1 - Manufacturing method of healthy drink - Google Patents

Abstract

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for manufacturing health beverages, and more particularly, to a health beverage manufacturing method capable of effectively extracting fruit and vegetables to produce health beverages containing active ingredients and fiber of hard-bodied meat.
A method for manufacturing a health beverage according to the present invention includes a first step of washing a main material; A second step of pulverizing the washed main material to produce a pulverized product; A third step of adding an enzyme to the pulverized product and then causing an enzymatic reaction while stirring; A fourth step of ultrasonically treating the pulverized product with the enzymatic reaction to produce an extract; A fifth step of primary filtration of the extract; A sixth step of secondary filtration of the firstly filtered extract; And a seventh step of sterilizing the second filtered extract.

Description

{Manufacturing method of a healthy drink}

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for manufacturing health beverages, and more particularly, to a health beverage manufacturing method capable of effectively extracting fruit and vegetables to produce health beverages containing active ingredients and fiber of hard-bodied meat.

Conventional Fruit Vegetables Most of the methods for manufacturing health drinks and extract products are simply applying heat or applying physical force to the pulp to make juice, and filtering the liquid by transparent filtration.

The above method is a method of extracting the active ingredient by applying physical force and heat to the fiber of the fruit and extracting the active ingredient and extracting a part or moisture component of the effective ingredient of the fiber such as the horseradish meat, Can not be extracted in a large amount.

In particular, the conventional method requires only a transparent filtrate which does not contain any fibrous component of the horseradish meat, so it is necessary to develop a health drink capable of consuming fiber.

Korean Patent No. 10-1674657

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a health drink manufacturing method capable of fully extracting an active ingredient of an appetizer meat through an enzymatic reaction, .

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

A method for manufacturing a health beverage according to the present invention includes a first step of washing a main material; A second step of pulverizing the washed main material to produce a pulverized product; A third step of adding an enzyme to the pulverized product and then causing an enzymatic reaction while stirring; A fourth step of ultrasonically treating the pulverized product with the enzymatic reaction to produce an extract; A fifth step of primary filtration of the extract; A sixth step of secondary filtration of the firstly filtered extract; And a seventh step of sterilizing the second filtered extract.

According to the solution of the above-mentioned problems, the health beverage producing method of the present invention is effective in providing a healthy beverage in which intracellular effective ingredients of the hard-boiled meat can be sufficiently extracted and the fibrous components of the hard-boiled meat can be ingested together.

1 is a flowchart showing a method for manufacturing a health drink of the present invention.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings.

Hereinafter, a method for manufacturing a health drink of the present invention will be described in detail with reference to the drawings.

1 is a flowchart showing a method for manufacturing a health drink of the present invention.

First, in the first step S10, the main material is cleaned. Specifically, the fruits and vegetables to be main ingredients of the health drink are washed and prepared.

The fruits and vegetables may be variously modified according to the user's purpose such as pear, apple, pineapple, peach, kiwi, amber, cabbage, cucumber and onion.

Next, in the second step (S20, S21), the washed main material is pulverized to produce pulverized material. Specifically, the washed fruit and vegetables are crushed using a crusher.

If the main material used in the second step (S20, S21) is a fruit, the method further includes a second step (S22) of adding vitamin seeds to the fruit pulverized material.

More specifically, in step 2-2 (S22), Vitamin C is further added to the pulverized product to prevent oxidation and improve the yield.

The amount of the vitamin seeds added is preferably 0.001 to 0.005 part by weight based on 1 part by weight of the main ingredient. When the added amount of the vitamin seeds is less than 0.001 part by weight, the effect of preventing oxidation is not sufficiently exhibited. When 0.005 part by weight of the vitamin is added, the effect of preventing oxidation and improving the yield is already fully manifested.

Next, in the third step (S30), enzymes are added to the pulverized product, followed by stirring to cause an enzymatic reaction. Specifically, an enzyme for the enzymatic reaction is added to the fruit or vegetable ground product, and then the enzyme is reacted by stirring.

Through the enzymatic reaction, the cell membrane in the flesh is destroyed, and nutrients and sugar components in the cells are sufficiently extracted.

The enzyme used in the enzymatic reaction is preferably at least one of pectinase and cellulase.

The amount of the enzyme added is preferably 0.002 to 0.005 parts by weight based on 1 part by weight of the main ingredient. When the added amount of the enzyme is less than 0.002 parts by weight, the enzymatic reaction does not sufficiently take place. If the amount exceeds 0.005 parts by weight, the efficiency of the enzymatic reaction becomes excessively high, and the efficiency becomes low.

In addition, the enzymatic reaction is preferably performed at 50 < 0 > C. If the enzymatic reaction is conducted at a temperature lower than 50 ° C, the enzyme reaction does not reach the optimal temperature, so that an effective reaction is difficult and the reaction rate is slow. If the enzymatic reaction is conducted at a temperature higher than 50 ° C, structural modification of the enzyme protein or destruction of the active ingredient in the pulverized product may occur.

In addition, the enzymatic reaction is preferably carried out for 2 hours. If the enzymatic reaction proceeds for less than 2 hours, the cell membrane breakage and the nutrient extraction are not sufficiently progressed. If the enzymatic reaction is performed for more than 2 hours, the extraction is completed and the efficiency may be lowered.

Next, in the fourth step (S40), the pulverized product obtained by the enzymatic reaction is subjected to ultrasonic treatment to produce an extract. Specifically, the enzymes are added to the resulting pulverized product which has undergone the enzymatic reaction, followed by ultrasonic treatment.

The ultrasound sonication may be additionally performed to increase intracellular extraction.

Next, in the fifth step (S50), the extract is firstly filtered. Specifically, the ultrasound-treated extract is first filtered.

In order to include the fibrous material of the flesh in the primary filtration, a filtration method using a screen mesh is selected as the filtration process.

The screen mesh preferably has a mesh size of 40 to 60 mesh. If the screen mesh is less than 40 mesh size, it may include a foreign material or a size capable of giving a foreign body sensation upon ingestion. If the screen mesh is larger than 60 mesh size, the fiber is difficult to be contained in the beverage.

Next, in the sixth step (S60), the above primary-filtered extract is subjected to secondary filtration. Specifically, the extract subjected to the primary filtration is subjected to secondary filtration in order to enhance safety, and is made into a drink form.

In order to include the fiber of the flesh in the secondary filtration, a filtration method using a screen mesh is selected in the same manner as the primary filtration.

Next, in step 7 (S70), the secondary filtered extract is sterilized. Specifically, the beverage-type secondary filtration extract is sterilized and packaged.

The sterilization is preferably carried out at 90 < 0 > C. If the sterilization temperature is less than 90 ° C, sterilization is not sufficiently completed. If the sterilization temperature is more than 90 ° C, breakage or alteration of the active ingredient in the extract may occur.

The sterilization is preferably carried out for 30 seconds. If the sterilization is continued for less than 30 seconds, the sterilization may not be completed sufficiently. If the sterilization is over 30 seconds, the sterilization is completed and the efficiency is lowered.

The beverage can be packed in bottles or pouches, and it is preferable to cool the beverage after it is packaged.

In the present invention, the experimental contents of a health drink prepared by varying the amount of vitamin seed and enzyme added are described in detail as follows.

1. Health drinks (fruits)

[Comparative Example 1]

Comparative Example 1 is a typical apple beverage (apple juice).

[Example 1]

Example 1 is an apple beverage prepared by adding 0.001 part by weight of an enzyme to 1 part by weight of an apple, without adding vitamins, based on the method of manufacturing a health drink of the present invention.

[Example 2]

Example 2 is an apple beverage prepared by adding 0.001 part by weight of vitamin and 0.003 part by weight of an enzyme to 1 part by weight of apple, based on the health beverage manufacturing method of the present invention.

[Example 3]

Example 3 is an apple beverage prepared by adding 0.003 part by weight of vitamin to the main material, 0.003 part by weight of an enzyme to 1 part by weight of apple, based on the health drink manufacturing method of the present invention.

[Example 4]

Example 4 is an apple drink prepared by adding 0.005 part by weight of vitamins and 0.003 part by weight of an enzyme to 1 part by weight of an apple based on the health beverage manufacturing method of the present invention.

[Example 5]

Example 5 is an apple beverage prepared by adding 0.003 part by weight of vitamin as the main ingredient to 0.005 part by weight of an enzyme based on 1 part by weight of the apple based on the health drink manufacturing method of the present invention.

division
Brix yield(%)
Before reaction After the reaction After heating Comparative Example 1 9.9 - 11.3 83 Example 1 10.7 12.6 13.3 86 Example 2 11.4 14.1 14.8 90 Example 3 13 14.8 15.1 94.8 Example 4 12.9 14.5 14.8 95 Example 5 12.7 14.4 14.6 94

As shown in Table 1, the sugar content and yield were higher in Comparative Examples 1 and 2, in which no vitamin seeds were added, and in Examples 2 to 5, respectively. Also, the sugar content and yield of Example 3 were the highest, and it was confirmed that the addition amount of vitamin seed and enzyme including Example 3 was within the optimum range.

2. Health drinks (vegetables)

[Comparative Example 2]

Comparative Example 2 is a general pumpkin drink (pumpkin juice).

[Example 6]

Example 6 is an apple beverage based on the health drink manufacturing method of the present invention, in which the main ingredient is amber and 0.001 part by weight of enzyme is added to 1 part by weight of amber.

[Example 7]

Example 6 is an apple beverage based on the method of manufacturing a health drink of the present invention, wherein the main ingredient is amber and 0.003 part by weight of enzyme is added to 1 part by weight of amber.

[Example 8]

Example 6 is an apple beverage based on the health beverage manufacturing method of the present invention, in which the main ingredient is made into amber and 0.006 part by weight of enzyme is added to 1 part by weight of amber.

division
Brix yield(%)
Before reaction After the reaction After heating Comparative Example 2 3.8 - 4.3 87 Example 6 4.3 5.5 6.0 91 Example 7 4.6 5.9 6.4 94 Example 8 4.5 5.8 6.4 93

As shown in Table 2, the sugar content and the yield were higher in Examples 6 to 8 than in Comparative Example 2 in which the enzymatic reaction did not proceed. In addition, the sugar content and yield of Example 7 were the highest, and it was confirmed that the added amount of enzyme including Example 7 was within the optimum range.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S10. The first step of cleaning the main material
S20. A second step of pulverizing the washed main material to produce a pulverized product
S21. smash
S22. Add Vitamin C Seed
S30. A third step of adding an enzyme to the pulverized product and causing an enzymatic reaction while stirring
S40. A fourth step of preparing an extract by ultrasonication of the pulverized product in which the enzymatic reaction has occurred,
S50. The fifth step of primary filtration of the extract
S60. The sixth step of secondary filtration of the primary filtered extract
S70. The seventh step of sterilizing the secondary filtered extract

Claims (6)

A first step of washing fruit material as a main ingredient;
A step 2-1) of pulverizing fruits, which are the main ingredients, to produce pulverized products;
(2-2) adding vitamin seed to the ground product;
A third step of adding an enzyme to the milled product to which the vitamin seed is added and then causing an enzymatic reaction at 50 DEG C for 2 hours with stirring;
A fourth step of ultrasonically treating the pulverized product with the enzymatic reaction to produce an extract;
A fifth step of primary filtration of the extract;
A sixth step of secondary filtration of the firstly filtered extract;
And a seventh step of sterilizing the second filtered extract,
The added amount of the vitamin seeds is 0.001 to 0.005 parts by weight based on 1 part by weight of the main fruit,
In the third step, the enzyme is at least one of pectinase and cellulase,
Wherein the enzyme is added in an amount of 0.002 to 0.005 part by weight based on 1 part by weight of the main ingredient. delete delete delete delete delete

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