KR101994975B1 - Method for producing health beverage using fruits and Stachys japonica - Google Patents

Abstract

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

Technical Field [0001] The present invention relates to a method for producing a health drink using fruits and leaves of Stachys japonica,

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

In addition, the present invention provides a mixed drink prepared using the above-mentioned method and the cornerstone sleep.

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.

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.

In order to achieve the object of the present invention,

(a) steam steaming the foundation stone sleep;

(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) and then heat-treating the mixture. ≪ / RTI >

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.

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, .

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.

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.

The method for producing a mixed beverage using the fruit of the present invention and the foundation stone sleeping method more specifically includes

(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 May include,

More specifically,

(a) steaming the foundation stone bed by steam at 100 DEG C for 2 minutes;

(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) 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) 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 .

The present invention also provides a mixed drink prepared using the above-mentioned process and the cornerstone sleep.

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.

Manufacturing example  1: Fruit and Sleeping cornerstone  Mixed drink

(a) Steamed cornstalks (roots) harvested, sorted and washed were steamed at 100 ° C for 2 minutes, and then water was removed by shaking.

(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) 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) 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) 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.

Manufacturing example  2: with apples Sleeping cornerstone  Mixed drink

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.

Manufacturing example  3: Kiwi and Sleeping cornerstone  Mixed drink

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.

Manufacturing example  4: Watermelon and Sleeping cornerstone  Mixed drink

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.

Comparative Example  1: Fruit drinks using apples

(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) 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) 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.

Comparative Example  2: Fruit drinks using kiwi

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.

Comparative Example  3: Fruit drinks using watermelon

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.

Comparative Example  4: Mixed fruit drink with apple, kiwi and watermelon

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.

Comparative Example  5: Fruit and vegetables Sleeping cornerstone  Mixed drink

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 .

Example  1: Determination of total phenolic compound content in beverages

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.

Total phenolic compound content in beverage (ppm) sample Total phenol content (mg / kg) Catechin Chlorogenic acid Tannic acid Production Example 1 526.8 + - 8.3 832.2 ± 7.8 575.4 ± 6.5 Production Example 2 287.4 ± 11.6 440.7 ± 17.4 299.4 ± 11.3 Production Example 3 821.8 ± 7.6 1242.2 + - 11.5 833.8 ± 7.6 Production Example 4 240.6 ± 6.8 370.3 ± 10.2 252.6 + - 6.8 Comparative Example 1 224.5 ± 6.6 357.4 ± 7.4 241.3 + - 8.0 Comparative Example 2 711.4 ± 10.2 1062.7 ± 9.9 729.7 ± 8.8 Comparative Example 3 199.7 ± 5.2 304.5 ± 7.2 214.2 ± 7.2 Comparative Example 4 456.1 + - 7.4 711.2 + - 11.3 478.7 ± 5.6

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.

Example  2: Total flavonoid content of beverage

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.

The flavonoid content of the beverage (ppm) sample Total flavonoid content (ppm) Production Example 1 56.7 ± 2.1 Production Example 2 54.7 ± 2.0 Production Example 3 61.8 ± 3.2 Production Example 4 47.9 ± 4.0 Comparative Example 1 46.5 ± 2.1 Comparative Example 2 52.2 ± 3.6 Comparative Example 3 41.5 ± 2.3 Comparative Example 4 51.0 ± 3.0

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.

Example  3: Beverages DPPH Radical Scatters  Measure

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 = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

DPPH radical scavenging ability (%) of drink sample DPPH radical scavenging ability (%) 1/64 times 1/32 times 1/16 times 1/8 times 1/4 times Production Example 1 29.3 ± 0.6 48.2 ± 0.8 65.4 ± 0.8 72.1 ± 1.1 83.7 ± 1.5 Production Example 2 12.2 ± 0.5 18.0 ± 0.6 23.4 ± 0.8 37.8 ± 1.9 52.8 ± 1.6 Production Example 3 39.0 ± 0.5 50.2 ± 0.6 77.9 ± 1.3 79.8 ± 0.5 86.2 ± 0.9 Production Example 4 13.5 ± 0.3 13.7 ± 0.4 12.7 ± 0.4 19.1 ± 0.3 26.6 ± 0.3 Comparative Example 1 12.2 ± 0.4 12.5 ± 0.6 16.4 ± 0.5 24.5 ± 0.2 40.3 ± 0.8 Comparative Example 2 28.8 ± 0.8 45.1 ± 0.8 62.2 ± 1.1 74.3 ± 1.0 80.0 ± 2.0 Comparative Example 3 12.4 ± 0.2 12.2 ± 0.2 12.3 ± 0.2 14.0 ± 1.1 20.2 ± 0.4 Comparative Example 4 19.5 ± 0.6 30.2 ± 0.8 52.1 ± 1.0 62.5 ± 0.4 80.4 ± 0.8

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.

Example  4: Nitrite of beverages Scatters  exam

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] 100

N: nitrite scavenging ability

A: After adding 1 mM NaNO ₂ to the sample for 1 hour, absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

Nitrite scavenging ability of beverage (%) sample Nitrite scavenging ability (%) Production Example 1 31.2 ± 0.8 Production Example 2 17.3 ± 0.9 Production Example 3 32.4 ± 2.3 Production Example 4 16.3 ± 2.2 Comparative Example 1 14.4 ± 0.7 Comparative Example 2 24.8 ± 1.1 Comparative Example 3 12.1 ± 0.8 Comparative Example 4 20.5 ± 0.8

The 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;

Example  5: Sensory evaluation of beverages

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.

Sensory testing of beverages sample color incense flavor Comprehensive preference map Production Example 1 4.4 4.7 4.8 4.8 Production Example 2 4.4 4.6 4.4 4.5 Production Example 3 4.3 4.5 4.4 4.4 Production Example 4 4.3 4.4 4.3 4.3 Comparative Example 1 4.2 3.8 3.9 3.9 Comparative Example 2 4.1 3.7 3.8 3.8 Comparative Example 3 4.0 3.6 3.8 3.8 Comparative Example 4 4.1 3.8 3.9 4.0

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.

Example  6: Fruit and Foundation stone sleep  Sensory evaluation of beverages according to addition amount

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) .

Sensory evaluation of beverages according to the addition amount of fruit and foundation stone sample color incense flavor Comprehensive preference map Production Example 1 4.4 4.7 4.8 4.8 Comparative Example 5 (bokbunja and strawberry) 4.0 4.2 3.9 4.0 Comparative Example 6
(Apple: kiwi: watermelon = 5: 2: 3) 4.3 4.4 4.6 4.5 Comparative Example 7
(Apple: kiwi: watermelon = 2: 7: 1) 4.2 4.5 4.4 4.4 Comparative Example 8
(2% base stone added) 4.3 4.5 4.3 4.3 Comparative Example 9
(30% cornerstone sleep added) 4.1 4.3 4.0 4.1

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.

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)

(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. delete delete 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: A mixed drink prepared by the method of any one of claims 1 to 4 using a fruit and a cornerstone.

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