KR101994975B1 - Method for producing health beverage using fruits and Stachys japonica - Google Patents
Method for producing health beverage using fruits and Stachys japonica Download PDFInfo
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- KR101994975B1 KR101994975B1 KR1020170024493A KR20170024493A KR101994975B1 KR 101994975 B1 KR101994975 B1 KR 101994975B1 KR 1020170024493 A KR1020170024493 A KR 1020170024493A KR 20170024493 A KR20170024493 A KR 20170024493A KR 101994975 B1 KR101994975 B1 KR 101994975B1
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- juice
- fruit
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- beverage
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Abstract
본 발명은 (a) 초석잠을 증기로 쪄서 증숙하는 단계; (b) 사과, 키위 및 수박의 혼합 과실에 상기 (a)단계의 증숙 처리한 초석잠을 첨가하여 혼합물을 준비하는 단계; (c) 상기 (b)단계의 준비한 혼합물을 착즙한 후 여과하여 착즙액과 착즙박을 분리하는 단계; 및 (d) 상기 (c)단계의 분리한 착즙액에 상기 (c)단계의 분리한 착즙박을 혼합한 후 열처리하는 단계를 포함하여 제조하는 것을 특징으로 하는 과실류와 초석잠을 이용한 혼합 음료의 제조방법 및 상기 방법으로 제조된 과실류와 초석잠을 이용한 혼합 음료에 관한 것이다.The present invention relates to a process for the production of (a) steam steaming groundmass by steaming steaming stone; (b) preparing a mixture by adding the mullite-treated cake of step (a) to a mixed fruit of apple, kiwi and watermelon; (c) extracting the mixture prepared in step (b) and separating the juice from the juice by filtration; And (d) mixing the isolated juice of step (c) with the isolated juice of step (c), followed by heat treatment. The present invention relates to a preparation method and a mixed drink prepared by using the above-mentioned method.
Description
본 발명은 (a) 초석잠을 증기로 쪄서 증숙하는 단계; (b) 사과, 키위 및 수박의 혼합 과실에 상기 (a)단계의 증숙 처리한 초석잠을 첨가하여 혼합물을 준비하는 단계; (c) 상기 (b)단계의 준비한 혼합물을 착즙한 후 여과하여 착즙액과 착즙박을 분리하는 단계; 및 (d) 상기 (c)단계의 분리한 착즙액에 상기 (c)단계의 분리한 착즙박을 혼합한 후 열처리하는 단계를 포함하여 제조하는 것을 특징으로 하는 과실류와 초석잠을 이용한 혼합 음료의 제조방법 및 상기 방법으로 제조된 과실류와 초석잠을 이용한 혼합 음료에 관한 것이다.The present invention relates to a process for the production of (a) steam steaming groundmass by steaming steaming stone; (b) preparing a mixture by adding the mullite-treated cake of step (a) to a mixed fruit of apple, kiwi and watermelon; (c) extracting the mixture prepared in step (b) and separating the juice from the juice by filtration; And (d) mixing the isolated juice of step (c) with the isolated juice of step (c), followed by heat treatment. The present invention relates to a preparation method and a mixed drink prepared by using the above-mentioned method.
과채류는 다양한 풍미와 영양성분 그리고 생리활성을 가지고 있어 인류의 역사와 함께 대표적인 건강식품으로 이용되어 왔다. 또한, 현대인은 전 세계적인 교류와 가공방법의 발달로 이용가능한 과채류의 종류와 방법이 다양해 수요가 폭발적으로 증가하고 있다.Fruit and vegetables have various flavors, nutrients and physiological activities, and have been used as representative health foods along with human history. In addition, modern people are experiencing explosive increase in demand due to various types and methods of fruit and vegetables that can be used due to worldwide exchange and development of processing methods.
과채류는 주로 생과로 이용하거나 음료, 건과, 잼 등으로 가공해 이용되고 있다. 그 중 음료로 이용하는 방법으로 과채주스를 제조하는 방법에는 여러 가지가 제시되어 있는데 생과일을 마쇄하여 열을 가하지 않고 제조하는 생과일주스, 가공과실 추출물을 혼합한 과실 음료 등이 있다.Fruit and vegetables are mainly used as raw materials, processed into beverages, dried fruits and jam. Among them, there are various methods of producing fruit juice by using the beverage as a beverage, including fruit juice mixed with fresh fruit juice and processed fruit extract prepared without heating the fresh fruit.
우리나라에서 이용되는 과일 중 대표적인 것 중 하나인 사과(Malus pumila cv. Fuji)는 장미과(Rosaceae)에 속하는 작은 낙엽성의 나무로서 유럽, 아시아 및 북아메리카의 북반구에 재배된다. 사과에는 건강증진 효능을 나타낼 수 있는 식이섬유, 당류, 비타민류 및 페놀성 화합물이 다량 함유되어 있다. 사과에 함유된 식이섬유, 비타민 C 및 페놀 등 기능성 성분은 심혈관 질환 및 암 등의 성인병 예방에 효과가 있는 것으로 알려져 있다. 폴리페놀은 사과의 주된 항산화 활성 성분으로, 특히 과피에 함유량이 높아 과육과 비교하여 품종에 따라 약 2~9배 정도 많은 것으로 알려져 있다. 지금까지 사과에 관한 연구로는 항산화 활성, 항암효과 및 신경세포 보호효과 등을 가진다고 보고되었고, 그 외에도 사과 속의 폴리페놀 성분인 케르세틴(quercetin)은 뇌혈관 질환에 도움을 준다고 알려져 있다.One of the representative fruits used in Korea is apple ( Malus pumila cv. Fuji) is a small deciduous tree belonging to the Rosaceae and is grown in the northern hemisphere of Europe, Asia and North America. Apples contain a large amount of dietary fiber, saccharides, vitamins and phenolic compounds that can show health-promoting effects. Functional ingredients such as dietary fiber, vitamin C and phenol in apples are known to be effective in preventing adult diseases such as cardiovascular disease and cancer. Polyphenol is the main antioxidant active ingredient of apple, and it is known to be about 2 to 9 times more depending on the kind of the fruit than the flesh. Until now, studies on apples have been reported to have antioxidant activity, anticancer effect, and nerve cell protection effect. In addition, quercetin, a polyphenol ingredient in apples, is known to be helpful for cerebrovascular diseases.
키위(Actinidia deliciosa)는 다래나무과(Acinidiaceae) 다래나무속(Actinidia)에 속하며, 온대지역에서 자라는 자웅이주의 덩굴성 낙엽과수로서 원산지는 중국 양자강 유역으로, 과수의 재배지역은 연 최저기온이 15℃ 이하로 내려가지 않는 지역이면 가능한 것으로 알려져 있다. 국내에서는 1977년도에 농촌진흥청 원예시험장 남해출장소에서 뉴질랜드로부터 묘목을 도입하여 시험재배를 시작으로 남해안 일대와 제주도 지역에서 재배되고 있으며, 주요 생산지는 전남(59%)의 해남, 완도, 보성, 장흥, 고흥, 순천, 진도와 경남(21%), 제주도(18%)의 북제주군, 남제주군 등에서 재배되고 있고, 재배되는 품종은 헤이워드(Hayward), 애보트(Abbott), 브루노(Bruno) 및 몬티(Monty) 등이 있으며, 이들은 Ichang gooseberry, monkey peach 및 sheep peach로도 불리고 있다. 키위는 기호성이 뛰어나며 과육 중에 단백질 가수분해효소인 악티니딘(actinidain)이 함유되어 있어 소화를 도우며, 비타민 C가 풍부하고 나트륨이 적고 칼륨이 많아 고혈압 예방에 효능이 있는 과일로 알려져 있다. 특히 미네랄 함량이 사과, 포도 등과 비교하여 2~3배 정도 높으며 향이 독특하다. 키위의 식용 부위에는 항산화 활성 등 다양한 생리활성이 있는 것으로 알려져 있고, 클로로필, 카로티노이드 등의 색소성분이 함유되어 있으며, 퀴닌산, 말산, 시트르산 등의 유기산이 다량 존재하고 있어 키위 특유의 풍미를 가진다.Kiwi ( Actinidia deliciosa belongs to the Acinidiaceae Actinidia. It is a vinous deciduous forest and a water source originating in the temperate zone. It originates in the Yangtze River Basin of China. In the cultivation area of fruit trees, the annual minimum temperature falls below 15 ℃ It is said that it is possible if it does not go. In Korea, in 1977, the seedlings were introduced from New Zealand at the Namsan branch of the Horticultural Experiment Station of the Rural Development Administration and cultivated in the southern coastal area and Jejudo area starting from the test cultivation. The major producing areas are Jeonnam (59%), Haenam, Wando, Boseong, It is cultivated in Goheung, Suncheon, Jindo and Gyeongnam (21%) and Cheju Island (18%) in Bukjeju-gun and Namjeju-gun. Cultivated varieties are Hayward, Abbott, Bruno and Monty They are also called Ichang gooseberry, monkey peach and sheep peach. Kiwi is excellent in palatability and it is known as a fruit which is effective for prevention of hypertension because it contains protein hydrolyzing enzyme actinidain and helps to digest and is rich in vitamin C, low in sodium and high in potassium. Especially, the content of minerals is 2 ~ 3 times higher than apples and grapes, and the fragrance is unique. The edible parts of kiwi are known to have various physiological activities such as antioxidative activity, and contain coloring components such as chlorophyll and carotenoid. The organic acids such as quinic acid, malic acid, and citric acid exist in a large amount and have a unique flavor of kiwi.
여름 과일의 대표인 수박(Citrullus lanatus)은 많은 나라에서 흔히 소비되는 과일로서 수분 함량이 높고 체내에 흡수가 잘 되는 포도당과 과당을 다량 함유하고 있어 피로회복에 도움을 준다. 수박은 한방에서 갈증을 없애주고 해독하는 효능이 있다. 그리고 간염, 담낭염, 신염(腎炎)과 황달을 치료해주고 혈압을 내리는 작용도 있다. 『동의보감』에서는 수박의 효능을 '번갈과 더위 독을 없애고 속을 시원하게 하며 기를 내리고 오줌이 잘나가게 한다. 혈리(血痢, 혈액이 섞인 설사를 일으키는 병)와 입 안이 헌 것을 치료한다'라고 되어 있다. 수박에는 비타민과 미네랄, 시트룰린 및 아르기닌과 같은 아미노산과 β-카로틴, 라이코펜을 함유하고 있으며 이런 성분들로 인해 항산화 효과가 있다고 보고되어 있다. Watermelon ( Citrullus) , representative of summer fruits lanatus ) is a commonly consumed fruit in many countries. It contains high amounts of glucose and fructose, which are high in water content and absorbed in the body, which helps to recover fatigue. Watermelon has the effect of eliminating thirst and deciphering in one room. And it also treats hepatitis, cholecystitis, nephritis and jaundice and also lowers blood pressure. In the "Dongbibogam", the efficacy of watermelon is "to eliminate poisoning and heat poison, to cool the inside, to reduce the temperature and to make the pee well. (Diarrhea, diarrhea that causes diarrhea with blood), and that the mouth treats what is left. Watermelon contains vitamins and minerals, amino acids such as citrulline and arginine, β-carotene and lycopene, and these ingredients are reported to have antioxidant effects.
초석잠(Stachys sieboldii MIQ.)은 꿀풀과로 중국의 전통적인 건강 채소로서 중국, 일본 및 러시아 등에서 주로 재배되고 있다. 1년생 본초로 줄기는 직립이며, 잎은 장 타원형에, 꽃은 8월 하순에 담홍색으로 이삭 모양의 작은 꽃을 개화한다. 뿌리는 가을에 지하에서 3~6 ㎝ 정도로 자라는데 형태가 동충하초와 비슷하고 약효도 비슷하여 식물의 동충하초라 불린다. 일본에서는 정월 요리에 귀하게 사용되기도 하며, 중국의 중약편에 의하면 뇌경색, 기억력 증진, 노인성 치매 및 장을 강화하는 장수채로 알려져 있으며, 연구에 의하면 항 산소 결핍활성, 히알루로니다아제 억제 활성 및 면역 거부 활성 등이 있음이 알려져 있다.Stonewash sleep ( Stachys sieboldii MIQ.) Is a traditional Chinese herb that is cultivated mainly in China, Japan and Russia. The stem of the first-year-old primordium stands upright, the leaves bloom in the long oval shape, and the flowers bloom in the end of August, with a pale pink flower. The roots grow in the underground at 3 ~ 6 ㎝ in the fall, the shape is similar to the Chinese caterpillar fungus, and the pharmacological effect is similar, so it is called the Chinese caterpillar fungus. In Japan, it is known to be used extensively for New Year's meal. According to Chinese herbal medicine section, it is known that it is a long life which strengthens cerebral infarction, memory, senile dementia and intestines. According to research, And the like.
과일 주스의 제조방법과 관련된 종래기술로는 한국등록특허 제0519089호는 한외여과에 의한 혼합과채주스의 제조방법에 관한 것으로, 이는 과일과 채소를 녹즙기로 마쇄 착즙하여 여과한 시료에 항산화제를 가하여 변색을 방지하고, 비율별로 혼합하고 상기 혼합액을 온도 15~45℃ 및 압력 100~200 KPa에서 한외여과하여 혼합과채주스를 제조하는 방법이 공지되어 있다. 또한, 한국공개특허 제1998-041051호는 당근주스의 제조방법에 관한 것으로, 당근주스 제조의 문제점인 효소를 제거하고 착즙한 후, 고압 살균하여 보존기간이 증진된 당근주스를 제조하는 방법이 공지되어 있다. 또한, 한국등록특허 제1006465호는 신선 과채류 주스의 제조방법에 관한 것으로, 미분쇄공정, 디켄팅공정, 진공감압 탈기공정 및 초고압 비가열 살균공정을 이용하여 과채류의 본래의 풍미를 유지하면서 보존기간이 증진된 신선 과채류 주스를 제조하는 방법이 공지되어 있다. 그러나, 과실류와 초석잠을 혼합하여 음료를 제조하는 기술은 전무한 실정이다.Korean Patent No. 0519089 discloses a method for preparing fruit juice by mixing ultrafiltered fruit juice with fruit juice, adding an antioxidant to the filtered juice, It is known to prevent discoloration and to mix the mixture by the ratio, and ultrafilter the mixture at a temperature of 15 to 45 DEG C and a pressure of 100 to 200 KPa to prepare a mixed fruit juice. Korean Patent Laid-Open Publication No. 1998-041051 relates to a method for manufacturing carrot juice. It is known that a method of manufacturing carrot juice in which the preservation period is improved by removing the enzyme, which is a problem of manufacturing carrot juice, . In addition, Korean Patent No. 1006465 relates to a method for preparing fresh fruit and vegetable juices, and is characterized by using a pulverization process, a decanching process, a vacuum decompression deaeration process, and an ultra high pressure non-heat sterilization process to maintain the original flavor of fruit- Methods of making this enhanced fresh fruit and vegetable juice are known. However, there is no technology to produce beverages by mixing fruit and cornerstone sleep.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 과실류와 초석잠을 이용하여 음료를 제조하는 데 있어서, 생리활성 물질 함량 및 항산화 활성이 증진되면서 기호도가 우수한 혼합 음료를 제조하기 위해, 초석잠 전처리, 과실류 선정, 배합비, 열처리 조건 등을 최적화하여, 음료 내 생리활성 물질 및 항산화 활성이 향상되면서 기호도가 우수한 과실류와 초석잠을 이용한 혼합 음료의 제조방법을 제공하는 데 있다.SUMMARY OF THE INVENTION 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 manufacturing a beverage using fruit and foundation stone sleeping, The present invention is to provide a method for preparing a mixed beverage using the fruit of excellent taste and corner stone sleep, which is improved in physiologically active substance and antioxidative activity in the beverage by optimizing the preliminary treatment for bedtime sleep, the selection of fruit, the mixing ratio and the heat treatment condition.
상기 과제를 해결하기 위해, 본 발명은 (a) 초석잠을 증기로 쪄서 증숙하는 단계; (b) 사과, 키위 및 수박의 혼합 과실에 상기 (a)단계의 증숙 처리한 초석잠을 첨가하여 혼합물을 준비하는 단계; (c) 상기 (b)단계의 준비한 혼합물을 착즙한 후 여과하여 착즙액과 착즙박을 분리하는 단계; 및 (d) 상기 (c)단계의 분리한 착즙액에 상기 (c)단계의 분리한 착즙박을 혼합한 후 열처리하는 단계를 포함하여 제조하는 것을 특징으로 하는 과실류와 초석잠을 이용한 혼합 음료의 제조방법을 제공한다.In order to solve the above-mentioned problems, the present invention provides a method for producing a quartz glass, comprising the steps of: (a) (b) preparing a mixture by adding the mullite-treated cake of step (a) to a mixed fruit of apple, kiwi and watermelon; (c) extracting the mixture prepared in step (b) and separating the juice from the juice by filtration; And (d) mixing the isolated juice of step (c) with the isolated juice of step (c), followed by heat treatment. And a manufacturing method thereof.
또한, 본 발명은 상기 방법으로 제조된 과실류와 초석잠을 이용한 혼합 음료를 제공한다.In addition, the present invention provides a mixed drink prepared using the above-mentioned method and the cornerstone sleep.
본 발명은 초석잠을 증기 처리하는 전처리 과정을 통해 이취를 최소화하고, 전처리한 초석잠에 잘 어울리는 과실류를 적정량 배합한 후 착즙하여 음료를 제조함으로써, 기능성을 증가시켜 다량의 페놀화합물 및 플라보노이드를 함유하고, DPPH 라디칼 소거능 및 아질산염 소거능이 증진되어 항산화 활성이 우수한 기능성 음료를 개발하여 소비자들의 건강을 더욱 증진시킬 수 있다. 또한, 본 발명의 혼합 음료는 기호도가 우수하여 음용이 용이하고 식품 첨가물은 일체 첨가하지 않아 장기간 다량 복용하여도 문제가 없는 혼합 음료를 제공할 수 있다.The present invention minimizes odor through a pretreatment process for vaporizing cornstarch sleep, and improves the functionality by preparing an appropriate amount of fructose that is suitable for pre-treatment of the foundation stone and then juicing it to increase the functionality to contain a large amount of phenol compounds and flavonoids , DPPH radical scavenging ability and nitrite scavenging ability are enhanced, and a functional beverage having excellent antioxidant activity can be developed to further enhance the health of consumers. In addition, the mixed beverage of the present invention can provide a mixed beverage which is excellent in preference and easy to drink, and which does not cause any problem even if it is taken in a large amount for a long period of time without adding any food additives.
도 1은 본 발명의 과실류와 초석잠을 이용한 혼합 음료의 제조공정을 도식화한 것이다.FIG. 1 is a schematic view illustrating a process for producing a mixed beverage using the fruit of the present invention and the cornerstone sleep.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention,
(a) 초석잠을 증기로 쪄서 증숙하는 단계;(a) steam steaming the foundation stone sleep;
(b) 사과, 키위 및 수박의 혼합 과실에 상기 (a)단계의 증숙 처리한 초석잠을 첨가하여 혼합물을 준비하는 단계;(b) preparing a mixture by adding the mullite-treated cake of step (a) to a mixed fruit of apple, kiwi and watermelon;
(c) 상기 (b)단계의 준비한 혼합물을 착즙한 후 여과하여 착즙액과 착즙박을 분리하는 단계; 및(c) extracting the mixture prepared in step (b) and separating the juice from the juice by filtration; And
(d) 상기 (c)단계의 분리한 착즙액에 상기 (c)단계의 분리한 착즙박을 혼합한 후 열처리하는 단계를 포함하여 제조하는 것을 특징으로 하는 과실류와 초석잠을 이용한 혼합 음료의 제조방법을 제공한다.(d) mixing the isolated juice of step (c) with the isolated juice of step (c) and then heat-treating the mixture. ≪ / RTI >
본 발명의 혼합 음료의 제조방법에서, 상기 (a)단계의 증숙은 바람직하게는 초석잠을 95~105℃의 증기로 1~3분 동안 쪄서 증숙할 수 있으며, 더욱 바람직하게는 초석잠을 100℃의 증기로 2분 동안 쪄서 증숙할 수 있다. 상기와 같은 조건으로 초석잠을 증숙하는 것이 초석잠의 영양성분은 손상시키지 않으면서 초석잠 특유의 이취는 제거되어 관능적인 특성을 향상시키고, 과실류와 혼합하여 음료로 제조할 경우 과실류의 풍미와 잘 어우러질 수 있게 전처리할 수 있었다.In the method for producing a mixed beverage according to the present invention, the steaming step of step (a) may be preferably steamed by steaming the cornstalks at a steam temperature of 95 to 105 ° C for 1 to 3 minutes, more preferably, ℃ steam for 2 minutes. The above-mentioned condition is to improve the sensory characteristics by removing the odor of the foundation stone without impairing the nutritive component of the foundation stone, and when mixed with the fruit, the flavor of the fruit and the flavor I was able to preprocess it to match.
또한, 본 발명의 혼합 음료의 제조방법에서, 상기 (b)단계의 혼합물은 바람직하게는 사과, 키위 및 수박을 2.7~3.3:4.5~5.5:1.6~2.4 중량비율로 혼합한 혼합 과실에 혼합 과실 중량대비 증숙 처리한 초석잠을 5~20% 첨가하여 준비할 수 있으며, 더욱 바람직하게는 사과, 키위 및 수박을 3:5:2 중량비율로 혼합한 혼합 과실에 혼합 과실 중량대비 증숙 처리한 초석잠을 10% 첨가하여 준비할 수 있다. 상기와 같은 비율로 과실류와 초석잠을 혼합하는 것이 과실류와 초석잠의 맛과 향이 잘 어우러지고 기호도가 우수하여 음용이 용이하고, 기능성 물질 및 항산화 활성이 증진되어 품질이 우수한 음료를 제조할 수 있었다.In addition, in the method for producing a mixed beverage of the present invention, the mixture of step (b) is preferably mixed fruit of apple, kiwi and watermelon in a weight ratio of 2.7 to 3.3: 4.5 to 5.5: 1.6 to 2.4, 5 to 20% of the ground stone-treated ground stone can be prepared by weight ratio, more preferably, 3 to 5: 2 by weight of apples, kiwi and watermelon are mixed, It can be prepared by adding 10% of sleep. Mixing the fruit and the cornerstone with the above-mentioned ratio improves the flavor and aroma of the fruit and the cornerstone sleep, and is excellent in taste and taste, and is easy to drink, and the functional material and antioxidant activity are improved, .
또한, 본 발명의 혼합 음료의 제조방법에서, 상기 (d)단계의 혼합은 바람직하게는 착즙액에 착즙액 중량대비 착즙박을 1~5% 혼합할 수 있으며, 더욱 바람직하게는 3% 혼합할 수 있다. 착즙액에 상기와 같은 비율로 착즙박을 첨가하는 것이 텁텁하지 않으면서 씹히는 맛으로 인해 음료의 식감을 더욱 증진시킬 수 있었다. In addition, in the method for producing a mixed beverage of the present invention, the mixing of the step (d) may be carried out by mixing 1 to 5%, more preferably 3%, of the fruit juice with respect to the weight of the juice . Adding the juice foil to the juice solution in the same ratio as above did not increase the taste of the beverage because of the chewiness.
또한, 본 발명의 혼합 음료의 제조방법에서, 상기 (d)단계의 열처리는 바람직하게는 55~65℃에서 5~10분 동안 열처리할 수 있으며, 더욱 바람직하게는 60℃에서 5~10분 동안 열처리할 수 있는데, 상기와 같은 열처리를 통해 재료들의 맛과 향이 한층 더 잘 어우러져 음료의 기호도를 향상시킬 수 있었다.In the method for producing a mixed beverage of the present invention, the heat treatment in the step (d) may preferably be performed at 55 to 65 ° C for 5 to 10 minutes, more preferably at 60 ° C for 5 to 10 minutes It is possible to improve the taste of the beverage by improving the taste and flavor of the materials through the heat treatment as described above.
본 발명의 과실류와 초석잠을 이용한 혼합 음료의 제조방법은 보다 구체적으로는The method for producing a mixed beverage using the fruit of the present invention and the foundation stone sleeping method more specifically includes
(a) 초석잠을 95~105℃의 증기로 1~3분 동안 쪄서 증숙하는 단계;(a) steaming the cornerstone sleep by steam for 1 to 3 minutes at a steam of 95 to 105 ° C;
(b) 사과, 키위 및 수박을 2.7~3.3:4.5~5.5:1.6~2.4 중량비율로 혼합한 혼합 과실에 혼합 과실 중량대비 상기 (a)단계의 증숙 처리한 초석잠을 5~20% 첨가하여 혼합물을 준비하는 단계;(b) 5 to 20% of the premature cake-proofing of step (a) is added to a mixed fruit mixture in which apple, kiwi and watermelon are mixed at a weight ratio of 2.7 to 3.3: 4.5 to 5.5: 1.6 to 2.4 Preparing a mixture;
(c) 상기 (b)단계의 준비한 혼합물을 착즙한 후 0.5~2.5 ㎜ 체망으로 여과하여 착즙액과 착즙박을 분리하는 단계; 및(c) extracting the mixture prepared in the step (b) and filtering the mixture with 0.5-2.5 mm squamous cell to separate the juice and the juice stock; And
(d) 상기 (c)단계의 분리한 착즙액에 착즙액 중량대비 상기 (c)단계의 분리한 착즙박을 1~5% 혼합한 후 55~65℃에서 5~10분 동안 열처리하는 단계를 포함할 수 있으며,(d) 1 to 5% of the isolated juice of step (c) is mixed with the juice of step (c), and the mixture is heat-treated at 55 to 65 ° C for 5 to 10 minutes May include,
더욱 구체적으로는More specifically,
(a) 초석잠을 100℃의 증기로 2분 동안 쪄서 증숙하는 단계;(a) steaming the foundation stone bed by steam at 100 DEG C for 2 minutes;
(b) 사과, 키위 및 수박을 3:5:2 중량비율로 혼합한 혼합 과실에 혼합 과실 중량대비 상기 (a)단계의 증숙 처리한 초석잠을 10% 첨가하여 혼합물을 준비하는 단계;(b) preparing a mixture by mixing 10% of the ground stone-treated groundstone of step (a) with respect to the weight of the mixed fruit by mixing apple, kiwi and watermelon at a weight ratio of 3: 5: 2;
(c) 상기 (b)단계의 준비한 혼합물을 착즙한 후 0.5~2.5 ㎜ 체망으로 여과하여 착즙액과 착즙박을 분리하는 단계; 및(c) extracting the mixture prepared in the step (b) and filtering the mixture with 0.5-2.5 mm squamous cell to separate the juice and the juice stock; And
(d) 상기 (c)단계의 분리한 착즙액에 착즙액 중량대비 상기 (c)단계의 분리한 착즙박을 3% 혼합한 후 60℃에서 5~10분 동안 열처리하는 단계를 포함할 수 있다.(d) mixing the isolated juice obtained in the step (c) with 3% of the juice concentrate obtained in the step (c) with respect to the weight of the juice, and then heat-treating the mixture at 60 ° C for 5 to 10 minutes .
본 발명은 또한, 상기 방법으로 제조된 과실류와 초석잠을 이용한 혼합 음료를 제공한다.The present invention also provides a mixed drink prepared using the above-mentioned process and the cornerstone sleep.
이하, 본 발명의 제조예 및 실시예를 들어 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.
제조예Manufacturing example 1: 과실류와 1: Fruit and 초석잠을Sleeping cornerstone 이용한 혼합 음료 Mixed drink
(a) 수확하여 선별 및 세척한 초석잠(부위: 뿌리)을 100℃의 증기로 2분 동안 찐 후 수분을 털어 제거하여 준비하였다.(a) Steamed cornstalks (roots) harvested, sorted and washed were steamed at 100 ° C for 2 minutes, and then water was removed by shaking.
(b) 선별한 사과를 식품세척용 염소수에 거품 세척하여 물기를 제거하고 절단하여 꼭지와 씨앗이 있는 심부를 제거하여 준비하였다. 키위는 선별 및 세척한 후 껍질을 제거하고 1~2 cm 두께로 절단하여 준비하였다. 수박은 가식부를 절단하여 준비하였다.(b) The selected apples were rinsed with chlorine water for food washing to remove moisture and cut to remove the deep part with the faeces and seeds. The kiwi was screened and washed, and the skin was removed and cut to a thickness of 1 to 2 cm. Watermelon was prepared by cutting the edible portion.
(c) 상기 (b)단계의 준비한 사과, 키위 및 수박을 3:5:2 중량비율로 혼합한 혼합 과실에 혼합 과실 중량대비 상기 (a)단계의 증숙 처리하여 준비한 초석잠을 10% 첨가하여 혼합물을 준비하였다.(c) 10% of the ground stone bed prepared by the above-mentioned step (a) of the mixed fruit weight was added to the mixed fruit which was prepared by mixing the prepared apple, kiwi and watermelon in the ratio of 3: 5: The mixture was prepared.
(d) 상기 (c)단계의 준비한 혼합물을 착즙기로 착즙한 후 2±0.5 ㎜의 체망을 통해 착즙액과 착즙박을 1차 분리한 후, 상기 1차 분리한 착즙액을 다시 1±0.5 ㎜의 체망을 통해 착즙액과 착즙박을 2차 분리하였다.(d) The mixture prepared in the step (c) is firstly squeezed with a juicer, and the juice is firstly separated from the juice concentrate through a screen of 2 ± 0.5 mm. Then, the juice is separated again by 1 ± 0.5 mm The juice was separated from the juice paste by secondary cutting.
(e) 상기 (d)단계의 2차 분리한 착즙액에 착즙액 중량대비 상기 (d)단계의 분리한 착즙박(1차 분리+2차 분리한 착즙박 혼합)을 3% 혼합한 후 60℃에서 5~10분 동안 열처리하였다.(e) 3% of the juice mixture separated in the step (d) from the weight of the juice solution obtained in the step (d) is mixed with the juice mixture obtained in the step (d) Lt; 0 > C for 5 to 10 minutes.
제조예Manufacturing example 2: 사과와 2: with apples 초석잠을Sleeping cornerstone 이용한 혼합 음료 Mixed drink
상기 제조예 1의 방법으로 혼합 음료를 제조하되, (c)단계에서 과실류로 키위 및 수박을 사용하지 않고 사과만 사용하여 혼합 음료를 제조하였다.A mixed beverage was prepared in the same manner as in Preparation Example 1 except that only apple was used in the step (c) without using kiwi or watermelon as a fruit.
제조예Manufacturing example 3: 키위와 3: Kiwi and 초석잠을Sleeping cornerstone 이용한 혼합 음료 Mixed drink
상기 제조예 1의 방법으로 혼합 음료를 제조하되, (c)단계에서 과실류로 사과 및 수박을 사용하지 않고 키위만 사용하여 혼합 음료를 제조하였다.A mixed beverage was prepared by the method of Preparation Example 1, but in the step (c), a mixed beverage was prepared using only kiwifruit without using apple or watermelon as a fruit.
제조예Manufacturing example 4: 수박과 4: Watermelon and 초석잠을Sleeping cornerstone 이용한 혼합 음료 Mixed drink
상기 제조예 1의 방법으로 혼합 음료를 제조하되, (c)단계에서 과실류로 사과 및 키위를 사용하지 않고 수박만 사용하여 혼합 음료를 제조하였다.A mixed beverage was prepared in the same manner as in Preparation Example 1, except that only watermelon was used in the step (c) without apple or kiwi as a fruit.
비교예Comparative Example 1: 사과를 이용한 과실 음료 1: Fruit drinks using apples
(a) 선별한 사과를 식품세척용 염소수에 거품 세척하여 물기를 제거하고 절단하여 꼭지와 씨앗이 있는 심부를 제거하여 준비하였다.(a) The selected apples were rinsed with chlorine water for food washing to remove moisture and cut to remove the deep part with the faeces and seeds.
(b) 상기 (a)단계의 준비한 사과를 착즙기로 착즙한 후 2±0.5 ㎜의 체망을 통해 착즙액과 착즙박을 1차 분리한 후, 상기 1차 분리한 착즙액을 다시 1±0.5 ㎜의 체망을 통해 착즙액과 착즙박을 2차 분리하였다.(b) The juice prepared in the step (a) is firstly squeezed with a juice extractor, and the juice is firstly separated from the juice extract through a screen of 2 ± 0.5 mm, The juice was separated from the juice paste by secondary cutting.
(c) 상기 (b)단계의 2차 분리한 착즙액에 착즙액 중량대비 상기 (b)단계의 분리한 착즙박(1차 분리+2차 분리한 착즙박 혼합)을 3% 혼합한 후 60℃에서 5~10분 동안 열처리하였다.(c) 3% of the juice mixture separated from the juice of the step (b) separated by the step (b) is mixed with the juice of the juice separated by the step (b) Lt; 0 > C for 5 to 10 minutes.
비교예Comparative Example 2: 키위를 이용한 과실 음료 2: Fruit drinks using kiwi
상기 비교예 1의 방법으로 과실 음료를 제조하되, 사과를 사용하지 않고, 선별한 키위를 식품세척용 염소수에 거품 세척하여 물기를 제거한 후 껍질을 제거하고 1~2 cm 두께로 절단하여 준비한 키위를 사용하여 과실 음료를 제조하였다.A fruit drink was prepared in the same manner as in Comparative Example 1 except that the selected kiwi was washed with foaming water for food washing without using an apple to remove water and then peeled and cut to a thickness of 1 to 2 cm to prepare a kiwi Was used to prepare a fruit beverage.
비교예Comparative Example 3: 수박을 이용한 과실 음료 3: Fruit drinks using watermelon
상기 비교예 1의 방법으로 과실 음료를 제조하되, 사과를 사용하지 않고, 수박의 가식부를 사용하여 과실 음료를 제조하였다.A fruit drink was prepared by the method of Comparative Example 1, except that an apple was not used but an edible portion of watermelon was used.
비교예Comparative Example 4: 사과, 키위 및 수박을 이용한 혼합 과실 음료 4: Mixed fruit drink with apple, kiwi and watermelon
상기 제조예 1의 방법으로 음료를 제조하되, 상기 (c)단계에서 초석잠을 첨가하지 않고 사과, 키위 및 수박을 이용하여 과실 음료를 제조하였다.A beverage was prepared by the method of Preparation Example 1, but in step (c), a fruit drink was prepared using apple, kiwi and watermelon without adding cornerstone.
비교예Comparative Example 5: 과실류와 5: Fruit and vegetables 초석잠을Sleeping cornerstone 이용한 혼합 음료 Mixed drink
상기 제조예 1의 방법으로 혼합 음료를 제조하되, (c)단계에서 과실류로 사과, 키위 및 수박을 사용하지 않고, 복분자와 딸기를 5:5 중량비율로 혼합한 혼합 과실을 사용하여 혼합 음료를 제조하였다.A mixed beverage was prepared by the method of Preparation Example 1, except that in step (c), mixed fruit was mixed using a mixed fruit of bergamot and strawberry in a weight ratio of 5: 5 without using apple, kiwi and watermelon as fruit .
실시예Example 1: 음료의 총 페놀화합물 함량 측정 1: Determination of total phenolic compound content in beverages
총 페놀화합물 함량은 폴린-데니스(Folin-Denis) 방법에 따라 분석하였다. 각각의 음료 시료를 조제한 후, 이 시료액 1 mL에 증류수 3 mL를 넣고 Folin & Ciocalteau's 페놀 시약 1 mL를 첨가한 후 27℃ 쉐이킹배스(Shaking bath)에서 혼합하였다. 5분 후 NaCO3 포화용액 1 mL를 넣고 혼합하여 실온에서 1시간 방치한 후 640 nm에서 분광광도계(UV-1650PC, SHIMADZU)로 흡광도를 측정하였다. 페놀화합물 함량은 카테킨, 클로로겐산 및 탄닌산의 농도를 이용하여 검량선을 작성한 다음 정량하였다.The total phenolic compound content was analyzed according to the Folin-Denis method. After preparing each beverage sample, add 3 mL of distilled water to 1 mL of the sample solution, add 1 mL of Folin &Ciocalteau's Phenol reagent, and mix in a shaking bath at 27 ° C. After 5 minutes, 1 mL of NaCO 3 saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour, and the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenol compounds were determined by using calibration curves using concentrations of catechin, chlorogenic acid and tannic acid.
과실과 초석잠을 이용한 음료의 총 페놀화합물 함량을 상기 표 1에 나타내었다. 표 1에서 알 수 있는 바와 같이, 비교예들과 같이 초석잠을 사용하지 않고 과실만 사용하여 음료를 제조하는 것에 비해, 제조예들과 같이 과실과 초석잠을 모두 이용하여 음료를 제조하는 것이 총 페놀 함량이 높은 함량을 나타내는 것을 확인할 수 있었다. 제조예들 중에서는 제조예 3의 키위와 초석잠을 이용한 음료가 가장 높은 총 페놀화합물 함량을 나타내었다.Table 1 shows the total phenolic compound content of beverages using fruit and cornerstone sleep. As can be seen from Table 1, as compared with the preparation of beverages using only fruit without using foundation stone sleeping as in the comparative examples, it was found that the manufacture of beverages using both fruit and foundation stone sleep And phenol contents were high. Among the preparation examples, the beverage using the kiwi and cornerstone of Preparation Example 3 showed the highest total phenolic compound content.
실시예Example 2: 음료의 총 플라보노이드 함량 측정 2: Total flavonoid content of beverage
총 플라보노이드 함량 측정은 각각의 음료 시료를 제조하고 이 검액 1.0 mL를 시험관에 취하고 10 mL의 디에틸렌 글리콜(diethylen glycol)을 가하여 잘 혼합하였다. 다시 여기에 1N NaOH 0.1 mL를 잘 혼합시켜 37℃의 항온수조(water bath)에서 1시간 동안 반응시킨 후 420 nm에서 흡광도를 측정하였다. 공시험은 시료 용액 대신 50% 메탄올(methanol) 용액을 동일하게 처리하며, 표준곡선은 나린진(Sigma Co., USA)을 이용하여 작성하고 이로부터 총 플라보노이드 함량을 구하였다.The total flavonoid content was measured by preparing each beverage sample, taking 1.0 mL of the sample solution in a test tube, adding 10 mL of diethylen glycol, and mixing well. Again, 0.1 mL of 1N NaOH was mixed well and reacted in a water bath at 37 ° C for 1 hour, and the absorbance was measured at 420 nm. For the blank test, 50% methanol solution was treated in place of the sample solution, and the standard curve was prepared using Nalinjin (Sigma Co., USA), and the total flavonoid content was determined from this.
음료의 총 플라보노이드 함량을 상기 표 2에 나타내었다. 표 2에서 알 수 있는 바와 같이, 비교예들과 같이 초석잠을 사용하지 않고 과실만 사용하여 음료를 제조하는 것에 비해, 제조예들과 같이 과실과 초석잠을 모두 이용하여 음료를 제조하는 것이 총 플라보노이드 함량이 높은 함량을 나타내는 것을 확인할 수 있었다. 제조예들 중에서는 키위와 초석잠을 이용한 제조예 3의 음료가 61.8 ppm으로 가장 높게 나타났다.The total flavonoid content of the beverage is shown in Table 2 above. As can be seen from Table 2, as compared with the preparation of beverages using only fruits without using cornerstone sleep as in the comparative examples, it was found that the manufacture of beverages using both fruit and cornerstone sleep And the content of flavonoid was high. Among the production examples, the beverage of Manufacturing Example 3 using kiwi and corner stone sleeping was the highest at 61.8 ppm.
실시예Example 3: 음료의 3: Beverages DPPHDPPH 라디칼Radical 소거능Scatters 측정 Measure
항산화능을 알아보기 위해 수소전자공여능에 의해 항산화 활성을 측정하였다. 각각의 음료를 여러 농도로 희석하여, 900 ㎕의 DPPH 용액(100 uM)과 각 시료 100 ㎕를 혼합하여 교반하였다. 이 혼합 시료를 암소에서 30분간 반응시킨 후 517 nm에서 흡광도를 측정하였다. 수소전자공여능은 각 실험을 3회 반복하여 평균을 낸 다음 대조구에 대한 흡광도의 감소 정도를 다음 식에 의하여 계산하였다.Antioxidant activity was measured by hydrogen electron donating ability. Each beverage was diluted to various concentrations, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.
An = (A0-A)/A0 × 100An = (A 0 -A) / A 0 100
An: DPPH 라디칼 소거능에 대한 항산화 활성(%)An: Antioxidant activity against DPPH radical scavenging activity (%)
A0: 시료가 첨가되지 않은 DPPH 용액의 흡광도A 0 : Absorbance of DPPH solution without added sample
A: 반응용액 중의 DPPH와 시료의 반응한 흡광도A: The absorbance of DPPH in the reaction solution and the absorbance of the sample
음료의 DPPH 라디칼 소거활성 결과를 표 3에 나타내었다. 표 3에서 알 수 있는 바와 같이, 음료를 4배 희석하여 측정한 결과 비교예들과 같이 초석잠을 사용하지 않고 과실만 사용하여 음료를 제조하는 것에 비해, 제조예들과 같이 과실과 초석잠을 모두 이용하여 음료를 제조하는 것이 DPPH 라디칼 소거능이 높게 나타났다. 제조예들 중에서는 키위와 초석잠을 이용한 제조예 3의 음료가 86.2%로 가장 높게 나타났고, 그 다음으로 사과, 키위, 수박 및 초석잠을 이용한 제조예 1의 음료가 83.7%로 높은 항산화 활성을 나타내었다.The results of DPPH radical scavenging activity of the beverage are shown in Table 3. As can be seen from Table 3, when the beverage was diluted four times, the beverage was prepared using only fruit without using cornerstone sleep as in the comparative examples. The DPPH radical scavenging ability of the beverage was higher than that of the beverage. Among the preparation examples, the beverage of Preparation Example 3 using kiwi and corner stone sleeping was the highest at 86.2%, followed by the beverage of Preparation Example 1 using apple, kiwi, watermelon, and cornerstone as the antioxidant activity Respectively.
실시예Example 4: 음료의 아질산염 4: Nitrite of beverages 소거능Scatters 시험 exam
항산화능을 알아보기 위한 또 다른 방법의 하나로서 아질산염 소거작용의 측정은 1 mM NaNO2 20 ㎕에 희석한 시료 40 ㎕와 0.1N HCl(pH 1.2) 또는 0.2M 구연산염 버퍼(citrate buffer, pH 4.2) 또는 0.2M 구연산염 버퍼(citrate buffer, pH 6.0) 140 ㎕를 사용하여 부피를 200 ㎕로 맞추었다. 이 반응액을 37℃ 항온 수조에서 1시간 반응시킨 후 2% 아세트산 1000 ㎕, Griess 시약(30% 아세트산으로 조제한 1% 설파닐산(sulfanilic acid)과 1% 나프틸아민(naphthylamine)을 1:1 비율로 혼합한 것, 사용 직전에 조제) 80 ㎕를 가하여 잘 혼합하고 빛을 차단한 상온에서 15분간 반응시킨 후 520 nm에서 흡광도를 측정하여 아래와 같이 아질산염 소거능을 구하였다.As an alternative method for detecting the antioxidant activity, nitrite scavenging activity was measured by adding 40 μl of a sample diluted in 20 μl of 1 mM NaNO 2 , 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer (pH 4.2) Or 140 [mu] l of 0.2 M citrate buffer (pH 6.0) was used to adjust the volume to 200 [mu] l. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour and then 1000 μl of 2% acetic acid and 1% of a Griess reagent (1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid) ), 80 μl of the mixture was added, mixed well and incubated at room temperature for 15 minutes. The absorbance at 520 nm was measured to determine the nitrite scavenging ability as follows.
N(%) = [1-(A-C)/B]×100N (%) = [1- (A-C) / B] 100
N: 아질산염 소거능(nitrite scavenging ability)N: nitrite scavenging ability
A: 시료에 1mM NaNO2를 첨가하여 1시간 동안 반응시킨 후 흡광도A: After adding 1 mM NaNO 2 to the sample for 1 hour, absorbance
B: 1mM NaNO2 흡광도B: 1 mM NaNO 2 Absorbance
C: 대조구 흡광도C: Control absorbance
음료의 아질산염에 대한 소거활성 결과를 표 4에 나타내었다. 표 4에서 알 수 있는 바와 같이, 음료를 5배 희석하여 측정한 결과, 비교예들과 같이 초석잠을 사용하지 않고 과실만 사용하여 음료를 제조하는 것에 비해, 제조예들과 같이 과실과 초석잠을 모두 이용하여 음료를 제조하는 것이 아질산염 소거능이 높게 나타났다. 제조예들 중에서는 키위와 초석잠을 이용한 제조예 3의 음료가 32.4%로 가장 높게 나타났고, 그 다음으로 사과, 키위, 수박 및 초석잠을 이용한 제조예 1의 음료가 31.2%로 높은 항산화 활성을 나타내었다The results of the scavenging activity for the nitrite of the beverage are shown in Table 4. As can be seen from Table 4, when the beverage was diluted five times, as compared with the comparative examples, the beverage was prepared using only fruits without using cornerstone sleep, , The nitrite scavenging ability was high. Among the manufacturing examples, the beverage of Production Example 3 using kiwi and corner stone sleeping was the highest as 32.4%, and the beverage of Production Example 1 using apple, kiwi, watermelon and cornerstone as the antioxidant Gt;
실시예Example 5: 음료의 관능검사 5: Sensory evaluation of beverages
관능검사는 성인 남녀 50명을 대상으로 제조예들과 비교예들의 방법으로 제조한 음료를 시음하게 하고, 색, 향, 맛 및 종합 기호도를 구분하여 1점: 매우 나쁘다, 2점: 나쁘다, 3점: 보통이다, 4점: 좋다, 5점: 매우 좋다를 나타나는 5점 기호척도법으로 평가를 실시하였다.The sensory test was conducted on 50 adult males and females, tasting the beverages prepared by the methods of the manufacturing examples and the comparative examples, and distinguishing the color, flavor, taste, and general preference degree, 1 point: very bad, 2 points: Point: normal, 4 points: good, 5 points: very good.
상기 표 5에서 나타낸 바와 같이, 제조예들과 같이 과실과 초석잠을 모두 사용하여 제조한 음료가 비교예들과 같이 과실만 이용하여 제조한 음료에 비해 향, 맛 및 종합 기호도에서 높은 점수를 나타내었다. 특히, 제조예들 중에서는 제조예 1과 같이 과실 종류로 사과, 키위 및 수박을 모두 이용하여 제조한 음료가 사과, 키위 및 수박을 단독으로 첨가하여 제조한 제조예 2 내지 4의 음료에 비해 향, 맛 및 종합 기호도에서 높은 점수를 나타내어, 기호성과 상품성에서 높음을 알 수 있었다.As shown in Table 5, beverages prepared using both fruit and cornstarch sleep as in the preparation examples showed higher scores in flavor, taste, and overall preference than the beverages prepared using only fruits, as in the comparative examples . Particularly, among the preparation examples, the beverage prepared by using apple, kiwi and watermelon as the fruit kinds as in the preparation example 1 is superior to the beverage of Production examples 2 to 4 prepared by adding apple, kiwi and watermelon singly, , Taste, and overall preference score, indicating high palatability and merchantability.
실시예Example 6: 과실 및 6: Fruit and 초석잠Foundation stone sleep 첨가량에 따른 음료의 관능검사 Sensory evaluation of beverages according to addition amount
상기 제조예 1의 방법으로 음료를 제조하되, (c)단계에서 사과, 키위, 수박 및 초석잠 첨가량을 달리하여 제조한 음료(비교예 6 내지 9)와 비교예 5의 음료를 가지고 실시예 5의 방법으로 관능검사를 실시하였다. 비교예 6 및 7은 (c)단계에서 사과, 키위 및 수박 배합비를 달리하여 제조한 음료를 의미하고, 비교예 8 및 9는 (c)단계에서 초석잠 첨가량을 달리하여 제조한 음료를 의미한다.Beverages (Comparative Examples 6 to 9) and beverages (Comparative Examples 6 to 9) prepared by varying the amount of apple, kiwi, watermelon and cornstarch were prepared in the same manner as in Preparation Example 1, The sensory test was carried out by the method of. Comparative Examples 6 and 7 mean beverages prepared by varying the blending ratios of apples, kiwi and watermelons in step (c), and Comparative Examples 8 and 9 mean beverages prepared by varying the amount of cornerstone added in step (c) .
(사과:키위:수박=5:2:3)Comparative Example 6
(Apple: kiwi: watermelon = 5: 2: 3)
(사과:키위:수박=2:7:1)Comparative Example 7
(Apple: kiwi: watermelon = 2: 7: 1)
(초석잠 2% 첨가)Comparative Example 8
(2% base stone added)
(초석잠 30% 첨가)Comparative Example 9
(30% cornerstone sleep added)
상기 표 6에 나타난 바와 같이, 비교예 5와 같이 복분자 및 딸기를 사용한 음료에 비해 제조예 1의 사과, 키위 및 수박의 과실을 이용하여 제조한 음료가 향, 맛 및 종합 기호도에서 높은 점수를 나타내었다. 또한, 음료 제조 시 제조예 1과 같이 사과, 키위 및 수박을 3:5:2 중량비율로 혼합한 혼합 과실에 초석잠을 10% 첨가한 혼합물을 이용하여 음료를 제조하는 것이 다른 비율로 과실 및 초석잠을 첨가하여 음료(비교예 6 내지 9)를 제조하는 것에 비해 기호도에서 높은 점수를 나타내었다.As shown in Table 6, the beverage prepared from apple, kiwi and watermelon fruit of Preparation Example 1 showed higher scores in flavor, taste and overall preference than the beverage using bokbunja and strawberry as in Comparative Example 5 . In addition, when a beverage is prepared using a mixture prepared by adding 10% of cornerstone as a mixture to a mixed fruit obtained by mixing apple, kiwi and watermelon at a weight ratio of 3: 5: 2 as in Production Example 1, And a higher score in preference than the preparation of beverages (Comparative Examples 6 to 9) by addition of corner stone sleeping.
이상에서 본 발명의 구체적인 실시예가 제시되어 있지만 본 발명이 상기에 한정되는 것은 아니며 본 발명의 기술 사상 범위 내에서 다양하게 변형 가능하고 이러한 변형은 하기한 본 발명의 청구범위에 속한다 할 것이다. While the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.
Claims (5)
(b) 사과, 키위 및 수박을 2.7~3.3:4.5~5.5:1.6~2.4 중량비율로 혼합한 혼합 과실에 혼합 과실 중량대비 상기 (a)단계의 증숙 처리한 초석잠을 5~20% 첨가하여 혼합물을 준비하는 단계;
(c) 상기 (b)단계의 준비한 혼합물을 착즙한 후 여과하여 착즙액과 착즙박을 분리하는 단계; 및
(d) 상기 (c)단계의 분리한 착즙액에 착즙액 중량대비 상기 (c)단계의 분리한 착즙박을 1~5% 혼합한 후 열처리하는 단계를 포함하여 제조하는 것을 특징으로 하는 과실류와 초석잠을 이용한 혼합 음료의 제조방법.(a) steaming the cornerstone sleep by steam for 1 to 3 minutes at a steam of 95 to 105 ° C;
(b) 5 to 20% of the premature cake-proofing of step (a) is added to a mixed fruit mixture in which apple, kiwi and watermelon are mixed at a weight ratio of 2.7 to 3.3: 4.5 to 5.5: 1.6 to 2.4 Preparing a mixture;
(c) extracting the mixture prepared in step (b) and separating the juice from the juice by filtration; And
(d) mixing 1 to 5% of the separated juice of the step (c) with the juice of the step (c), followed by heat treatment. A method for preparing a mixed beverage using a cornerstone.
(a) 초석잠을 95~105℃의 증기로 1~3분 동안 쪄서 증숙하는 단계;
(b) 사과, 키위 및 수박을 2.7~3.3:4.5~5.5:1.6~2.4 중량비율로 혼합한 혼합 과실에 혼합 과실 중량대비 상기 (a)단계의 증숙 처리한 초석잠을 5~20% 첨가하여 혼합물을 준비하는 단계;
(c) 상기 (b)단계의 준비한 혼합물을 착즙한 후 0.5~2.5 ㎜ 체망으로 여과하여 착즙액과 착즙박을 분리하는 단계; 및
(d) 상기 (c)단계의 분리한 착즙액에 착즙액 중량대비 상기 (c)단계의 분리한 착즙박을 1~5% 혼합한 후 55~65℃에서 5~10분 동안 열처리하는 단계를 포함하여 제조하는 것을 특징으로 하는 과실류와 초석잠을 이용한 혼합 음료의 제조방법.The method according to claim 1,
(a) steaming the cornerstone sleep by steam for 1 to 3 minutes at a steam of 95 to 105 ° C;
(b) 5 to 20% of the premature cake-proofing of step (a) is added to a mixed fruit mixture in which apple, kiwi and watermelon are mixed at a weight ratio of 2.7 to 3.3: 4.5 to 5.5: 1.6 to 2.4 Preparing a mixture;
(c) extracting the mixture prepared in the step (b) and filtering the mixture with 0.5-2.5 mm squamous cell to separate the juice and the juice stock; And
(d) 1 to 5% of the isolated juice of step (c) is mixed with the juice of step (c), and the mixture is heat-treated at 55 to 65 ° C for 5 to 10 minutes Wherein the method comprises the steps of:
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