KR101996466B1 - Method for producing healthful pear juice comprising green tea concentrate - Google Patents
Method for producing healthful pear juice comprising green tea concentrate Download PDFInfo
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- KR101996466B1 KR101996466B1 KR1020170148449A KR20170148449A KR101996466B1 KR 101996466 B1 KR101996466 B1 KR 101996466B1 KR 1020170148449 A KR1020170148449 A KR 1020170148449A KR 20170148449 A KR20170148449 A KR 20170148449A KR 101996466 B1 KR101996466 B1 KR 101996466B1
- Authority
- KR
- South Korea
- Prior art keywords
- green tea
- concentrate
- bellflower
- juice
- jujube
- Prior art date
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
본 발명은 (1) 꼭지와 씨앗을 제거한 배를 파쇄하고 착즙하여 배즙을 준비하는 단계; (2) 녹차잎을 증열 처리하고 유념기를 이용하여 잎을 비빈 후 감압 건조하는 단계; (3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 녹차 농축액을 준비하는 단계; (4) 도라지를 젖산칼슘 용액에 침지하고, 꺼내어 증열 처리한 후 감압 건조한 도라지에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 도라지 농축액을 준비하는 단계; (5) 대추를 증열 처리한 후 감압 건조한 대추에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 대추 농축액을 준비하는 단계; 및 (6) 상기 (1)단계의 준비한 배즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 도라지 농축액 및 상기 (5)단계의 준비한 대추 농축액을 혼합한 후 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 배즙의 제조방법 및 상기 방법으로 제조된 녹차 배즙에 관한 것이다.(1) preparing a juice by crushing a juice from which a nipple and a seed have been removed and juicing it; (2) heat treating the green tea leaves, drying the leaves using a keep machine, followed by drying under reduced pressure; (3) adding water to the reduced green leaf of step (2), filtering the extracted ultrasound-derived extract, and concentrating it under reduced pressure to prepare a green tea concentrate; (4) preparing a bellflower concentrate by immersing the bellflower in a calcium lactate solution, taking out and heating the bellflower, adding water to the pressure-dried bellflower, filtering the extracted liquid by ultrasonication, and concentrating under reduced pressure; (5) a step of preparing a jujube concentrate by filtering the juice extracted with ultrapure water by adding water to the jujube obtained by dehydration treatment of jujube, and then concentrating under reduced pressure; And (6) mixing the juice prepared in the step (1), the green tea concentrate prepared in the step (3), the bellflower concentrate prepared in the step (4) and the jujube concentrate prepared in the step (5) The present invention relates to a method for preparing green tea juice, and a green tea juice prepared by the method.
Description
본 발명은 배를 착즙하여 배즙을 준비하는 단계; 녹차, 도라지 및 대추를 각각 전처리한 후 농축하여 녹차 농축액, 도라지 농축액 및 대추 농축액을 준비하는 단계; 및 상기 준비한 배즙, 녹차 농축액, 도라지 농축액 및 대추 농축액을 혼합한 후 가열하고 여과하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 배즙의 제조방법 및 상기 방법으로 제조된 녹차 배즙에 관한 것이다.The present invention relates to a method for preparing a juice, Preparing a green tea concentrate, a bellflower concentrate and a jujube concentrate by pre-treating green tea, bellflower and jujube, respectively, and concentrating the mixture; And mixing the prepared juice, green tea concentrate, bellflower concentrate and jujube concentrate, followed by heating and filtering. The present invention also relates to a process for preparing green tea juice and a green tea juice produced by the method.
배는 배나무과 속(pyrus)에 속하며, 사과, 귤, 포도 다음으로 중요한 과일이다. 현재 국내에서 재배되고 있는 종을 포함해 30여 종이 분포되어 있지만, 주로 일본배(P. pyrifolia N.), 중국배(P. ussriensis M.), 서양배(P. communis L.)로 크게 구별된다. 배 품종은 1970년대부터 신고배의 재배면적이 급증하기 시작하였고, 1997년에는 72%로 증가하였다. 배의 가식율은 80~82%이며, 비가식율은 18~20% 정도이다. 예로부터 배의 과육 부위는 가래, 기침, 숙취, 해열, 배변 등에 쓰여졌고, 껍질은 부스럼이나 피부질환에 사용되어 왔다. 배는 당, 아미노산, 비타민 C가 풍부한 과일로 이러한 영양소의 좋은 공급원이며, 다양한 생리학적 효과와 페놀 화합물, 플라보노이드 등과 같은 유용한 화합물을 포함하고 있다.The pear belongs to the pear and pyrus, and is the next most important fruit after apples, oranges and grapes. Although there are about 30 species, including the species currently cultivated in Korea, they are largely classified as Japanese pear ( P. pyrifolia N.), Chinese pear ( P. ussriensis M.), and Western pear ( P. communis L.) do. The cultivated area of pear blossom began to increase rapidly in the 1970s and increased to 72% in 1997. The embryo rate of the embryo is 80 ~ 82% and the embryo rate is about 18 ~ 20%. The flesh of the abdomen has been used for sputum, cough, hangover, fever, and bowel movements, and the skin has been used for swelling and skin diseases. Boats are rich in sugars, amino acids and vitamin C, and are a good source of these nutrients. They contain various physiological effects and useful compounds such as phenolic compounds and flavonoids.
배의 기능성에 대한 최근 연구들에 의하면 배의 총 페놀성 화합물 함량이 과피 > 과심 > 과육의 순으로 높았고, 배의 과육보다 과피에 약 2~9배 가량의 페놀 화합물이 포함되어 있다고 보고된 바 있다. 또한, 배의 주요 페놀 화합물로는 클로로겐산(chlorogenic acid)이 잘 알려져 있으며, 이 외에도 신고배에서 (+)-카테킨(catechin), (+)-갈로카테킨(gallocatechin), (-)-에피갈로카테킨(epigallocatechin), 프로시아니딘 B-3-3-O-갈레이트(procyanidin B-3-3-O-gallate)가 동정되었다. 또한, 배의 다양한 페놀성 물질은 항산화능을 가지고 있고, 암과 심혈관 질환으로부터 보호하는 역할을 한다고 보고하였다. 또한, 배는 알코올 분해능 활성과 고혈당이 억제되고, 혈액 요소성 질소(blood urea nitrogen)와 혈액 크레아티닌(blood creatinine)이 증가하는 것을 억제한다고 보고하였다.Recent studies on the function of the pear have revealed that the content of total phenolic compounds in the pear is higher in the order of pericarp> inferior> flesh, and about 2 to 9 times more phenolic compounds are contained in the perineum than in the flesh of the pear have. In addition, chlorogenic acid is well known as the main phenolic compound of the ship. In addition, (+) - catechin, (+) - gallocatechin, (-) - epigallocatechin Epigallocatechin, procyanidin B-3-3-O-gallate was identified. In addition, various phenolic substances in the stomach have antioxidant properties and are reported to protect against cancer and cardiovascular disease. It has also been reported that abalone inhibits alcohol degradation activity and hyperglycemia and inhibits the increase of blood urea nitrogen and blood creatinine.
동백나무과에 속하는 다년생의 상록관목(Camellia sinensis)인 차나무는 중국 운남, 귀주 및 히말라야 기슭의 아삼지역에서 자생하고, 중국, 인도를 비롯한 케냐, 러시아 등 온대, 아열대를 걸쳐 광범위하게 재배되고 있다. 우리나라에서 재배하는 차나무는 녹차 제조에 적합한 소엽종으로 재래종(금곡록, 협산향 등)이 있고 개량종으로 다원에서 다량 재배하는 야부끼타가 있다. 차나무는 광범위하게 분포되어 오랜기간 동안 생태학적 변이를 통해 각 지역마다 차 성분에 있어 조성비가 약간 다르고 지역 특유한 맛, 향, 색깔을 갖게 되고, 지역 종의 특성에 따라 차의 제조 방법이 다르다. 녹차의 화학적 성분으로 카테킨류는 플라반-3-올(flavan-3-ol) 구조의 페놀 화합물로서 무색, 수용성이며 강한 항산화능을 가지고 있는데 이는 녹차 특유의 수렴성 쓴맛을 제공한다. 차의 주된 카테킨은 에피카테킨(epicatechin) 형태로서 에피갈로카테킨 갈레이트(epigallocatechin gallate)가 건조 무게의 9~13%로 가장 많고, 에피갈로카테킨(epigallocatechin)과 에피카테킨 갈레이트(epicatechin gallate)가 각각 36%, 에피카테킨(epicatechin)이 13%이며, 그 외 카테킨(catechin), 갈로카테킨(gallocatechin)이 각각 12% 정도 함유되어 있다. 또한, 플라보놀(flavonol)인 퀘르세틴(quercetin), 캠페롤(kaempherol), 미리세틴(myricetin) 등이 배당체 형태로 적은 양이 들어 있고, 기타 수용성 물질로서 페놀산(phenolic acid), 카페인(caffeine), 아미노산인 테아닌이 들어 있다. 발효차인 홍차는 제조과정 중 폴리페놀 산화효소(polyphenol oxidase)에 의해 카테킨으로부터 산화 중합체로서 테아플라빈, 테아루비긴이 생성된다. 녹차의 함유된 항산화 물질로서 카테킨(catechin)류는 이들의 구조상 특징과 항산화능과 관련이 있는 것으로 알려져 있는데, 특히, 갈레이트(gallate)와의 에스테르(ester)에서 3개의 수산화기는 이들의 항산화능을 한층 증가시킨다. 볕 가림이나 수확시기, 발효 정도에 따라 카테킨(catechin) 함량과 조성이 달라질 수 있으므로 항산화능에 있어서도 차이가 있다. 미량이긴 하지만, β-카로틴(β-carotene)을 비롯한 네오크산틴(neoxanthin), 루테인(lutein) 등 지용성 항산화 물질이 함유되어 있으나, 우려낸 녹차의 항산화능에는 영향을 미치지 못한다. 또한, 녹차의 비타민 C는 환원형으로 녹차의 항산화 작용에 일조한다. Camellia sinensis , a perennial shrub belonging to the Camellia family, is naturally grown in Yunnan, Guizhou and Assam areas at the foot of the Himalayas in China, and cultivated extensively throughout temperate and subtropical regions such as China, India, Kenya and Russia. The tea plantation cultivated in Korea is a kind of leaflet suitable for green tea production, and there are Yabukita, which grows in large quantity in a variety of cultivars. The tea is widely distributed and the ecological variation over a long period of time has a slightly different composition ratio in tea components in each region and has a unique flavor, aroma, and color in the region, and tea production methods are different according to the characteristics of local species. As a chemical component of green tea, catechins are phenol compounds of flavan-3-ol structure, which are colorless, water-soluble and have strong antioxidant ability, which gives a characteristic astringent bitter taste of green tea. The main catechins of tea were epicatechin type epigallocatechin gallate which was the most abundant with 9 ~ 13% of dry weight and epigallocatechin and epicatechin gallate were the most 36%, epicatechin 13%, catechin and gallocatechin 12%, respectively. In addition, flavonol, quercetin, kaempherol, myricetin and the like are contained in a small amount in the form of glycosides, and other water-soluble substances such as phenolic acid, caffeine, , And the amino acid, theanine. Tea, a fermented tea, is produced from catechin by polyphenol oxidase in the manufacturing process, and teaplavin, tearubin, as an oxidizing polymer. Catechins, which are antioxidants in green tea, are known to be related to their structural characteristics and antioxidant ability. Especially, in the ester with gallate, three hydroxyl groups have antioxidant ability Increase. The catechin content and composition may be different depending on the sunshine, harvesting time, and degree of fermentation, so there is also a difference in the antioxidant ability. It contains trace amounts of oil-soluble antioxidants such as β-carotene, neoxanthin and lutein, but does not affect the antioxidant activity of the green tea. In addition, vitamin C of green tea is reduced type and contributes to the antioxidative action of green tea.
도라지(Platycondon grandiflorum)는 초롱꽃과(Companulaceae)의 다년생초본의 뿌리로서 한국을 위시하여 중국 및 일본 등지에서 널리 자생하며 일반식용뿐만 아니라 다양한 약리작용으로 한방에서 약재로 사용되는 산채식품이다. 특히 한방에서는 도라지가 거담, 배농, 진해약, 편도염 등에 효과가 있으며 감기, 천식, 폐결핵에 거담제로 유용하며 늑막염에도 효과가 있는 것으로 알려졌다. 이러한 도라지의 효능 이외에도 항염증작용, 중추신경 억제작용, 혈압강하작용, 용혈작용 및 항보체활성 등이 보고되었다. 종래 도라지 관련 효능 연구로는 도라지 용매별 추출물들 중 특히 에틸아세테이트 분획물이 BHT(butylated hydroxy toluene)와 비슷한 강한 항산화 효과를 가진 물질을 함유하고 있다고 보고되었고, 비타민 C 첨가로 인한 항산화 상승효과도 확인하였다. 또한, 도라지 추출물은 고형암 및 복수암에 대한 강력한 항종양 효능을 나타내었다고 보고되었다. Platycondon grandiflorum ) is a perennial herbaceous root of Companulaceae. It is widely used in China and Japan, including Korea, and is a wild food used as a medicinal herb in various oriental medicine by various pharmacological actions. In particular, in the oriental medicine, bellflower is effective for germination, drainage, Jinhae medicine, tonsillitis, and it is useful as an expectorant for cold, asthma and pulmonary tuberculosis. In addition to the efficacy of such bellflower, anti-inflammatory action, central nervous system inhibitory action, hypotensive action, hemolytic action and anti-complement activity have been reported. As a result of studies on the efficacy of belladonna extract, it was reported that ethyl acetate fraction of bellflower extracts contains a strong antioxidant effect similar to BHT (butylated hydroxy toluene), and antioxidant effect of vitamin C addition was also confirmed . In addition, the bellflower extracts have been reported to exhibit potent antitumor efficacy against solid tumors and multiple cancers.
대추나무(Zyziphus jujuba)는 갈매나무과(Rhamnaceae)에 속하며, Zyziphus 속의 낙엽성의 활엽수목으로 우리나라를 비롯하여 중국, 일본, 러시아 등지에서 재배되고 있다. 대추열매에는 비타민 C의 함량이 높고 노화를 방지하는 효과가 있어 오랫동안 한방에서 생약으로 사용되어 왔으며, 또한, 진통, 항암, 해열, 진정, 지혈, 자강, 면역증강, 항산화, 항염증 등의 약리적 효능을 갖고 있는 것으로 알려져 있다. 대추에는 알칼로이드(alkaloid), 사포닌(saponin), 트리테르페노이드(triterpenoid), 폴리페놀(polyphenol) 등이 함유되어 있으며, 이 중 트리테르페노이드는 중요한 활성물질의 하나로서 세포독성, 항균, 항염 등의 생물학적 활성을 가지고 있는 것으로 보고되었다. 대추 종자의 주요 성분으로는 올레산과 리놀레산 같은 불포화 지방산이며, 잎에는 플라보노이드와 알칼로이드, 비타민 C 그리고 루틴 등이 함유되어 있다. 대추나무 잎에서는 플라보노이드인 이소퀘르시트린과 루틴 등이 있으며, 대추 열매에는 트리테르페노이드 성분이 함유되어 있어 세포독성, 항균과 항염 등의 생리활성을 가지고 있는 것으로 보고되었다.Jujube ( Zyziphus) jujuba ) belongs to the family Rhamnaceae and is a deciduous broad-leaved tree of the genus Zyziphus, which is cultivated in Korea, China, Japan and Russia. The jujube fruit has high vitamin C content and has the effect of preventing aging. It has been used as a herbal medicine for a long time. It has also been used as a medicinal efficacy such as analgesic, anticancer, antipyretic, sedative, hemostatic, Is known to have. Jujube contains alkaloids, saponins, triterpenoids, and polyphenols. Among them, triterpenoids are one of the important active substances, And the like. The major components of the jujube seeds are unsaturated fatty acids such as oleic acid and linoleic acid, and the leaves contain flavonoids, alkaloids, vitamin C and rutin. It is reported that jujube leaves contain flavonoids such as isoquercitrin and rutin. Jujube fruit contains triterpenoid, which has been reported to have cytotoxic, antibacterial and anti-inflammatory activities.
최근 건강 증진을 목적으로 한 다양한 생리활성물질을 함유하는 식품을 선호하는 추세 속에서, 야채 및 과일을 기반으로 하는 가공식품의 소비는 꾸준히 증대되고 있다. 또한, 이러한 제품은 제품이 가진 기능성뿐만 아니라 이용의 편리성을 극대화하여 소비자가 쉽게 접근할 수 있는 음료 등의 제품으로 기획되고 있다. Recently, in the trend of preferring foods containing various physiologically active substances for health promotion, consumption of processed foods based on vegetables and fruits is steadily increasing. In addition, these products are planned to be products such as beverages which can be easily accessed by the consumers by maximizing the convenience of use as well as the functionality of the products.
한국공개특허 제2017-0034009호에는 발효 인삼 배즙의 제조방법이 개시되어 있고, 한국등록특허 제1253871호에는 콜라겐을 첨가한 배즙의 제조방법이 개시되어 있으나, 본 발명의 녹차 농축액을 함유하는 혼합 배즙의 제조방법과는 상이하다.Korean Patent Laid-Open Publication No. 2017-0034009 discloses a method for producing fermented ginseng juice. Korean Patent No. 1253871 discloses a method for producing a juice with collagen added thereto. However, in the mixed juice containing the green tea concentrate of the present invention . ≪ / RTI >
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명자는 배를 주재료로 하여 녹차 배즙 제조 시, 유효성분 및 기능성을 증진시키면서 기호도가 우수한 녹차 배즙을 제조하기 위해, 부재료 선정, 재료 전처리 및 혼합 등의 제조조건을 최적화하여 유효성분을 다량 함유하면서 항산화 활성 및 기호도가 우수한 녹차 배즙의 제조방법을 제공하는 데 있다.Disclosure of the Invention The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a green tea juice having excellent palatability while promoting effective ingredients and functionalities in the preparation of green tea juice, And the like, and to provide a method for producing green tea juice having an antioxidative activity and a high degree of preference while containing a large amount of an effective ingredient.
상기 과제를 해결하기 위해, 본 발명은 (1) 꼭지와 씨앗을 제거한 배를 파쇄하고 착즙하여 배즙을 준비하는 단계; (2) 녹차잎을 증열 처리하고 유념기를 이용하여 잎을 비빈 후 감압 건조하는 단계; (3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 녹차 농축액을 준비하는 단계; (4) 도라지를 젖산칼슘 용액에 침지하고, 꺼내어 증열 처리한 후 감압 건조한 도라지에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 도라지 농축액을 준비하는 단계; (5) 대추를 증열 처리한 후 감압 건조한 대추에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 대추 농축액을 준비하는 단계; 및 (6) 상기 (1)단계의 준비한 배즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 도라지 농축액 및 상기 (5)단계의 준비한 대추 농축액을 혼합한 후 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 배즙의 제조방법을 제공한다.In order to solve the above-mentioned problems, the present invention provides a method for preparing a juice, comprising the steps of: (1) preparing a juice by crushing a juice from which a nipple and a seed are removed; (2) heat treating the green tea leaves, drying the leaves using a keep machine, followed by drying under reduced pressure; (3) adding water to the reduced green leaf of step (2), filtering the extracted ultrasound-derived extract, and concentrating it under reduced pressure to prepare a green tea concentrate; (4) preparing a bellflower concentrate by immersing the bellflower in a calcium lactate solution, taking out and heating the bellflower, adding water to the pressure-dried bellflower, filtering the extracted liquid by ultrasonication, and concentrating under reduced pressure; (5) a step of preparing a jujube concentrate by filtering the juice extracted with ultrapure water by adding water to the jujube obtained by dehydration treatment of jujube, and then concentrating under reduced pressure; And (6) mixing the juice prepared in the step (1), the green tea concentrate prepared in the step (3), the bellflower concentrate prepared in the step (4) and the jujube concentrate prepared in the step (5) The present invention also provides a method for preparing green tea juice.
또한, 본 발명은 상기 방법으로 제조된 녹차 배즙을 제공한다.The present invention also provides a green tea juice produced by the above method.
본 발명의 녹차 배즙은 배가 가진 풍미와 영양성분은 최대한 유지하면서, 부재료를 적정량 첨가하여 온화한 맛과 향미가 우수하여 기호도가 증진될 뿐만 아니라, 기능성을 증가시켜 다량의 페놀화합물 및 플라보노이드를 함유하고 DPPH 라디칼 소거능 및 아질산염 소거능이 우수하여 소비자들이 더욱 선호하는 녹차 배즙을 제공할 수 있는 이점이 있다.The green tea juice according to the present invention not only maintains the flavor and nutritional content of the pearl as much as possible but also improves the taste and mild taste and flavor by adding an appropriate amount of the ingredient to increase the functionality and contains a large amount of phenol compounds and flavonoids, Radical scavenging ability and nitrite scavenging ability, and thus it is advantageous that consumers can provide more preferable green tea juice.
도 1은 본 발명의 녹차 배즙의 제조공정을 도식화한 것이다.FIG. 1 is a diagram illustrating a manufacturing process of a green tea juice according to the present invention.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention,
(1) 꼭지와 씨앗을 제거한 배를 파쇄하고 착즙하여 배즙을 준비하는 단계;(1) preparing a juice by crushing and juicing a stomach and a stomach of which a seed is removed;
(2) 녹차잎을 증열 처리하고 유념기를 이용하여 잎을 비빈 후 감압 건조하는 단계;(2) heat treating the green tea leaves, drying the leaves using a keep machine, followed by drying under reduced pressure;
(3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 녹차 농축액을 준비하는 단계;(3) adding water to the reduced green leaf of step (2), filtering the extracted ultrasound-derived extract, and concentrating it under reduced pressure to prepare a green tea concentrate;
(4) 도라지를 젖산칼슘 용액에 침지하고, 꺼내어 증열 처리한 후 감압 건조한 도라지에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 도라지 농축액을 준비하는 단계;(4) preparing a bellflower concentrate by immersing the bellflower in a calcium lactate solution, taking out and heating the bellflower, adding water to the pressure-dried bellflower, filtering the extracted liquid by ultrasonication, and concentrating under reduced pressure;
(5) 대추를 증열 처리한 후 감압 건조한 대추에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 대추 농축액을 준비하는 단계; 및(5) a step of preparing a jujube concentrate by filtering the juice extracted with ultrapure water by adding water to the jujube obtained by dehydration treatment of jujube, and then concentrating under reduced pressure; And
(6) 상기 (1)단계의 준비한 배즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 도라지 농축액 및 상기 (5)단계의 준비한 대추 농축액을 혼합한 후 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 배즙의 제조방법을 제공한다.(6) mixing the juice prepared in the step (1), the green tea concentrate prepared in the step (3), the bellflower concentrate prepared in the step (4) and the jujube concentrate prepared in the step (5) The present invention also provides a method for producing green tea juice.
본 발명의 녹차 배즙의 제조방법에서, 상기 (1)단계와 같이 준비한 배즙은 배가 가진 풍미와 영양성분은 최대한 유지할 수 있어, 배를 주재료로 하는 녹차 배즙의 품질 및 기호도를 더욱 향상시킬 수 있었다.In the method for producing green tea juice according to the present invention, the juice prepared as in the above step (1) can maintain the flavor and nutrients of the juice as much as possible, and the quality and preference of the green tea juice having the juice as a main ingredient can be further improved.
또한, 본 발명의 녹차 배즙의 제조방법에서, 상기 (2)단계는 바람직하게는 녹차잎을 90~110℃에서 1~3분 동안 증열 처리하고 유념기를 이용하여 3~5분 동안 잎을 비빈 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조할 수 있으며, 더욱 바람직하게는 녹차잎을 100℃에서 2분 동안 증열 처리하고 유념기를 이용하여 4분 동안 잎을 비빈 후 0.05 MPa 및 35℃에서 16시간 동안 감압 건조할 수 있다. 상기와 같은 조건에서 녹차잎을 증열 처리함으로써 녹차잎의 효소를 불활성화시키고 녹차잎 특유의 풋냄새를 없애면서 추출을 용이하게 할 수 있었다. 또한, 상기 유념은 녹차잎의 수분 함량을 균질하게 함과 동시에 차잎 세포 조직을 적당히 파괴해 차 함유 성분을 잘 우러나게 하고 형상도 좋아지게 하는 공정이다. 또한, 유념 후 상기와 같이 감압 건조함으로써 녹차잎 표면의 수분과 내부 수분의 확산을 균형 있게 할 수 있었는데, 상기와 같은 조건으로 감압 건조하는 것이 다른 조건으로 건조하는 것에 비해 녹차잎 고유의 색상을 유지함과 동시에 색 변화를 막고, 추출에 용이한 녹차잎으로 준비할 수 있었다.Also, in the method for manufacturing green tea juice according to the present invention, the step (2) is preferably a step of treating the green tea leaves at 90 to 110 ° C for 1 to 3 minutes, boiling the leaves for 3 to 5 minutes 0.04 to 0.06 MPa and 30 to 40 ° C for 14 to 18 hours. More preferably, the green tea leaves are subjected to a steam treatment at 100 ° C for 2 minutes, and the leaves are vibrated for 4 minutes using a vigilance machine. Lt; RTI ID = 0.0 > 35 C < / RTI > for 16 hours. Under the above conditions, the green tea leaves were dehydrogenated to deactivate the enzymes of the green tea leaves and facilitate the extraction while eliminating the unique odor of the green tea leaves. In addition, the above-mentioned idea is to homogenize the moisture content of the green tea leaves and to properly break the tea leaf tissue to improve the shape of the tea-containing ingredients. In addition, it was possible to balance the diffusion of moisture and internal moisture on the surface of the green tea leaves by drying under reduced pressure as described above after maintaining the above conditions. The drying under the same conditions as described above kept the unique color of the green tea leaves At the same time, it was possible to prepare a green tea leaf which is easy to extract.
또한, 본 발명의 녹차 배즙의 제조방법에서, 상기 (3)단계는 바람직하게는 감압 건조한 녹차잎에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 녹차 농축액을 준비할 수 있으며, 더욱 바람직하게는 감압 건조한 녹차잎에 물을 10배(v/w) 첨가하여 50 Hz의 초음파로 95℃에서 15분 동안 추출한 추출액을 여과하고 감압 농축하여 10 brix의 녹차 농축액을 준비할 수 있다. 상기와 같은 조건으로 초음파 추출하는 것이 다른 조건으로 추출하는 것에 비해 녹차 특유의 떫은맛 및 쓴맛은 저감되고 깔끔한 맛이 증진될 뿐만 아니라, 짧은 추출 시간에도 유효성분을 최대로 추출할 수 있어, 품질 및 기호도가 우수한 배즙 제조에 적합한 녹차 농축액으로 준비할 수 있었다.In step (3) of the present invention, water is preferably added at 8 to 12 times (v / w) to the green tea leaf which has been dried under reduced pressure, and then ultrasonicated at 40 to 60 Hz at 90 to 100 ° C (V / w) is added to the green tea leaves under reduced pressure to prepare a green tea concentrate of 8 to 12 brix. The green tea concentrate of 10 to 20 minutes is filtered and concentrated under reduced pressure to prepare a green tea concentrate of 8 to 12 brix. Ultrasonically extracted extracts at 95 ° C for 15 minutes are filtered and concentrated under reduced pressure to prepare a 10-brix green tea concentrate. In contrast to extracting under the above-described conditions under different conditions, the pungent taste and bitter taste unique to green tea are reduced and the taste is improved, and the active ingredient can be extracted at the maximum even during short extraction time, Could be prepared as a green tea concentrate suitable for the production of excellent pancreatic juice.
또한, 본 발명의 녹차 배즙의 제조방법에서, 상기 (4)단계는 바람직하게는 도라지를 0.8~1.2%(w/v) 젖산칼슘 용액에 50~70분 동안 침지하고, 꺼내어 90~110℃에서 3~5분 동안 증열 처리한 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조한 도라지에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 도라지 농축액을 준비할 수 있으며, 더욱 바람직하게는 도라지를 1%(w/v) 젖산칼슘 용액에 60분 동안 침지하고, 꺼내어 100℃에서 4분 동안 증열 처리한 후 0.05 MPa 및 35℃에서 16시간 동안 감압 건조한 도라지에 물을 10배(v/w) 첨가하여 50 Hz의 초음파로 95℃에서 15분 동안 추출한 추출액을 여과하고 감압 농축하여 10 brix의 도라지 농축액을 준비할 수 있다. 상기와 같이 도라지를 젖산칼슘 용액에 전처리함으로써 도라지 특유의 아린맛과 쓴맛을 제거하고 유효성분 추출 효율을 더욱 높일 수 있었다. 또한, 상기와 같은 조건으로 증열 및 건조하는 것이 도라지 특유의 냄새를 개선시키고, 추출 수율을 더욱 높일 수 있었다. 또한, 건조한 도라지를 상기와 같이 초음파 추출하는 것이 다른 조건으로 추출하는 것에 비해 유효성분을 최대로 추출하면서, 품질 및 기호도가 우수한 배즙 제조에 적합한 도라지 농축액으로 준비할 수 있었다.In step (4) of the present invention, the step (d) is preferably carried out by immersing the bellflower in a calcium lactate solution at a concentration of 0.8 to 1.2% (w / v) for 50 to 70 minutes, After vigorous treatment for 3 to 5 minutes, water was added 8 to 12 times (v / w) to the bellflower dried at 0.04 to 0.06 MPa and 30 to 40 ° C for 14 to 18 hours, The extract solution which has been extracted at 100 ° C for 10 to 20 minutes is filtered and concentrated under reduced pressure to prepare a bellflower concentrate of 8 to 12 brix. More preferably, the bellflower is immersed in a calcium lactate solution of 1% (w / v) (V / w) was added to the bellflower which was dried under reduced pressure at 0.05 MPa and 35 ° C for 16 hours, and extracted with ultrasonic waves at 50 ° C for 15 minutes at 95 ° C for 15 minutes. Is filtered and concentrated under reduced pressure to prepare a 10 brix bellflower concentrate. By pre-treating the bellflower with the calcium lactate solution as described above, the argin and bitter peculiar to the bellflower can be removed and the efficiency of extracting the active ingredient can be further increased. In addition, it was possible to improve the smell unique to the rhizome and to increase the extraction yield by performing the heating and drying under the above conditions. In addition, as compared to extracting dried bellflower with ultrasonic waves as described above, it was possible to prepare a bellflower concentrate suitable for producing a pellet having excellent quality and favorable taste while extracting the active ingredient to the maximum extent.
또한, 본 발명의 녹차 배즙의 제조방법에서, 상기 (5)단계는 바람직하게는 대추를 90~110℃에서 3~5분 동안 증열 처리한 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조한 대추에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 대추 농축액을 준비할 수 있으며, 더욱 바람직하게는 대추를 100℃에서 4분 동안 증열 처리한 후 0.05 MPa 및 35℃에서 16시간 동안 감압 건조한 대추에 물을 10배(v/w) 첨가하여 50 Hz의 초음파로 95℃에서 15분 동안 추출한 추출액을 여과하고 감압 농축하여 10 brix의 대추 농축액을 준비할 수 있다. 상기와 같은 조건으로 증열 처리함으로써 대추 특유의 강한 향과 텁텁한 맛은 저감되고 당도를 높일 수 있었다. 또한, 상기와 같은 조건으로 감압 건조함으로써, 이후 공정인 추출공정에서 유효성분의 용출을 더욱 증진시키고, 이취는 제거되고 기호도를 향상시킬 수 있었으나, 건조 조건이 상기 범위를 벗어나는 경우 제조된 대추 농축액의 품질 및 기호도 저하의 원인이 될 수 있다. 또한, 상기와 같은 조건으로 초음파 추출함으로써 텁텁하지 않고 깔끔한 맛을 지니는 대추 농축액으로 제조할 수 있었다.In step (5) of the present invention, the jujube is preferably subjected to a steam treatment at 90 to 110 ° C for 3 to 5 minutes, followed by a treatment at 0.04 to 0.06 MPa and at 30 to 40 ° C for 14 to 18 (V / w) of water was added to the dried jujube at a reduced pressure for a period of 10 to 20 minutes at 90 to 100 ° C by ultrasonic wave of 40 to 60 Hz. The extract was filtered and concentrated under reduced pressure to give a jujube of 8 to 12 brix The jujube is further subjected to a heat treatment at 100 DEG C for 4 minutes, and then water is added 10 times (v / w) to a jujube that has been dried under reduced pressure at 0.05 MPa and 35 DEG C for 16 hours, Ultrasonically extracted extracts at 95 ° C for 15 minutes are filtered and concentrated under reduced pressure to prepare a 10 brix jujube concentrate. By subjecting to the heat treatment under the above conditions, a strong flavor and a strong taste unique to jujube were reduced and the sugar content was increased. Further, by drying under reduced pressure under the above conditions, the elution of the active ingredient can be further promoted in the extraction step, which is a subsequent step, and the odor can be removed and the preference degree can be improved. However, when the drying condition is out of the above range, It may cause degradation of quality and taste. In addition, it was possible to produce a jujube concentrate having an unpleasant taste without being made rough by ultrasonic extraction under the above conditions.
또한, 본 발명의 녹차 배즙의 제조방법에서, 상기 (6)단계의 혼합은 바람직하게는 배즙, 녹차 농축액, 도라지 농축액 및 대추 농축액을 95:3.5:1:0.5 부피비율로 혼합할 수 있다. 상기와 같은 조건으로 배합하여 제조된 녹차 배즙은 배, 녹차, 도라지 및 대추의 맛과 향미가 잘 조합되어 기호도가 높아 소비자들의 입맛에 맞는 배즙을 제공할 수 있었다. 또한, 재료들을 혼합한 녹차 배즙을 바람직하게는 90~110℃에서 4~6분, 더욱 바람직하게는 100℃에서 5분 동안 가열함으로써 살균 효과와 더불어, 재료들의 풍미가 더욱더 어우러질 수 있었다.In addition, in the method for manufacturing a green tea juice according to the present invention, the mixing of step (6) may be carried out preferably at a volume ratio of 95: 3.5: 1: 0.5 by volume of the juice, green tea concentrate, bellflower concentrate and jujube concentrate. The green tea juice prepared according to the above conditions had a good taste and flavor of pear, green tea, bellflower and jujube, so that it was able to provide a juice suitable for consumers' taste. In addition, by heating the green tea juice mixed with the materials at 90 to 110 캜 for 4 to 6 minutes, more preferably at 100 캜 for 5 minutes, the flavor of the ingredients could be further enhanced with the sterilizing effect.
본 발명의 녹차 배즙의 제조방법은, 보다 구체적으로는The method for producing green tea juice according to the present invention, more specifically,
(1) 꼭지와 씨앗을 제거한 배를 파쇄하고 착즙하여 배즙을 준비하는 단계;(1) preparing a juice by crushing and juicing a stomach and a stomach of which a seed is removed;
(2) 녹차잎을 90~110℃에서 1~3분 동안 증열 처리하고 유념기를 이용하여 3~5분 동안 잎을 비빈 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조하는 단계;(2) Green tea leaves are steamed at 90 to 110 ° C for 1 to 3 minutes. After boiling the leaves for 3 to 5 minutes, the leaves are vacuum dried at 0.04 to 0.06 MPa and 30 to 40 ° C for 14 to 18 hours step;
(3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 녹차 농축액을 준비하는 단계;(3) Water was added to the green tea leaves under reduced pressure at the step (2) at a rate of 8 to 12 times (v / w), filtered at 90 to 100 ° C for 10 to 20 minutes by ultrasonic wave of 40 to 60 Hz, filtered, Concentrating and preparing 8 to 12 brix of green tea concentrate;
(4) 도라지를 0.8~1.2%(w/v) 젖산칼슘 용액에 50~70분 동안 침지하고, 꺼내어 90~110℃에서 3~5분 동안 증열 처리한 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조한 도라지에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 도라지 농축액을 준비하는 단계;(4) The bellflower was immersed in a calcium lactate solution of 0.8-1.2% (w / v) for 50-70 minutes, taken out, and heat-treated at 90-110 ° C for 3-5 minutes. Then, 0.04-0.06 MPa and 30-40 ° C (V / w) was added to the bellflower which was dried for 14-18 hours under reduced pressure. The extract solution was extracted with ultrasonic wave of 40 ~ 60 Hz at 90 ~ 100 ℃ for 10 ~ 20 minutes and filtered. Preparing a bellflower concentrate of 12 brix;
(5) 대추를 90~110℃에서 3~5분 동안 증열 처리한 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조한 대추에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 대추 농축액을 준비하는 단계; 및(5) Jujube is steamed at 90 ~ 110 ℃ for 3 ~ 5 minutes and water is added 8 ~ 12 times (v / w) to jujube dried at 0.04 ~ 0.06 MPa and 30 ~ 40 ℃ for 14 ~ 18 hours And filtering the extracted liquid at 40 to 60 Hz for 10 to 20 minutes at 90 to 100 ° C and concentration under reduced pressure to prepare a jujube concentrate of 8 to 12 brix; And
(6) 상기 (1)단계의 준비한 배즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 도라지 농축액 및 상기 (5)단계의 준비한 대추 농축액을 95:3.5:1:0.5 부피비율로 혼합한 후 90~110℃에서 4~6분 동안 가열하는 단계를 포함할 수 있으며,(6) The green tea concentrate prepared in step (1), the green tea concentrate prepared in step (3), the bellflower concentrate prepared in step (4), and the jujube concentrate prepared in step (5) , Followed by heating at 90 to 110 DEG C for 4 to 6 minutes,
더욱 구체적으로는More specifically,
(1) 꼭지와 씨앗을 제거한 배를 파쇄하고 착즙하여 배즙을 준비하는 단계;(1) preparing a juice by crushing and juicing a stomach and a stomach of which a seed is removed;
(2) 녹차잎을 100℃에서 2분 동안 증열 처리하고 유념기를 이용하여 4분 동안 잎을 비빈 후 0.05 MPa 및 35℃에서 16시간 동안 감압 건조하는 단계;(2) green tea leaves were steamed at 100 ° C for 2 minutes, and the leaves were boiled for 4 minutes using a booster, and then dried under reduced pressure at 0.05 MPa and 35 ° C for 16 hours;
(3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 10배(v/w) 첨가하여 50 Hz의 초음파로 95℃에서 15분 동안 추출한 추출액을 여과하고 감압 농축하여 10 brix의 녹차 농축액을 준비하는 단계;(3) Water was added 10 times (v / w) to the dried green tea leaves obtained in step (2) and filtered at 50 ° C for 15 minutes at 95 ° C. The filtrate was concentrated under reduced pressure to obtain 10 brix of green tea concentrate Preparing;
(4) 도라지를 1%(w/v) 젖산칼슘 용액에 60분 동안 침지하고, 꺼내어 100℃에서 4분 동안 증열 처리한 후 0.05 MPa 및 35℃에서 16시간 동안 감압 건조한 도라지에 물을 10배(v/w) 첨가하여 50 Hz의 초음파로 95℃에서 15분 동안 추출한 추출액을 여과하고 감압 농축하여 10 brix의 도라지 농축액을 준비하는 단계;(4) The bellflower was immersed in a 1% (w / v) solution of calcium lactate for 60 minutes, taken out, steamed at 100 ° C for 4 minutes, and then dried under reduced pressure at 0.05 MPa and 35 ° C for 16 hours. (v / w), sonicated at 50 Hz for 15 minutes at 95 ° C, filtered and concentrated under reduced pressure to prepare a 10 brix bellflower concentrate;
(5) 대추를 100℃에서 4분 동안 증열 처리한 후 0.05 MPa 및 35℃에서 16시간 동안 감압 건조한 대추에 물을 10배(v/w) 첨가하여 50 Hz의 초음파로 95℃에서 15분 동안 추출한 추출액을 여과하고 감압 농축하여 10 brix의 대추 농축액을 준비하는 단계; 및(5) Jujube was steamed at 100 ° C for 4 minutes, and then water was added 10 times (v / w) to the jujube that had been dried under reduced pressure at 0.05 MPa and 35 ° C for 16 hours. The jujube was sonicated at 50 Hz for 15 minutes Filtering the extracted extract and concentrating it under reduced pressure to prepare a juice concentrate of 10 brix; And
(6) 상기 (1)단계의 준비한 배즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 도라지 농축액 및 상기 (5)단계의 준비한 대추 농축액을 95:3.5:1:0.5 부피비율로 혼합한 후 95℃에서 5분 동안 가열하는 단계를 포함할 수 있다.(6) The green tea concentrate prepared in step (1), the green tea concentrate prepared in step (3), the bellflower concentrate prepared in step (4), and the jujube concentrate prepared in step (5) Followed by heating at 95 [deg.] C for 5 minutes.
본 발명은 또한, 상기 방법으로 제조된 녹차 배즙을 제공한다.The present invention also provides a green tea juice produced by the above method.
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: 혼합 배즙 제조 1: Mixed juice preparation
(1) 선별한 배를 식품세척용 염소수에서 버블세척한 후 물기를 제거하고 절단하여 꼭지와 씨앗이 있는 심부를 제거하여 준비하였다. 상기 준비한 배를 파쇄하고 착즙하여 배즙을 제조하였다.(1) The selected boats were cleaned by bubbling in chlorine water for food washing, and then the water was removed and cut to remove the deep part with the faeces and seeds. The prepared vessel was crushed and juiced to prepare a juice.
(2) 수확한 녹차잎을 선별하고 100℃의 증기로 2분간 증열 처리한 후 상온(20~25℃)으로 냉각시켰다. 상기 냉각한 녹차잎의 표면에 물기를 제거하고, 유념기에서 4분간 비벼주어 잎을 말아주었다. 상기 유념처리한 녹차잎을 감압건조기에 넣고 0.05 MPa 및 35℃에서 16시간 동안 감압 건조하였다. 상기 건조한 녹차잎에 녹차잎 대비 10배량(v/w)의 정제수를 첨가하여 95℃에서 15분 동안 50 Hz로 초음파 추출한 추출액을 여과하고 감압 농축하여 10 brix의 녹차 농축액을 제조하였다.(2) The harvested green tea leaves were selected, followed by steam treatment at 100 ° C for 2 minutes, followed by cooling to room temperature (20-25 ° C). The water was removed from the surface of the cooled green tea leaves, and the leaves were gently rubbed for 4 minutes at the time of observation. The green tea leaves treated with the above care were placed in a vacuum dryer and dried under reduced pressure at 0.05 MPa and 35 ° C for 16 hours. 10 times (v / w) of purified water was added to the dried green tea leaves, and the extract was sonicated at 50 Hz for 15 minutes at 95 ° C. The extract was filtered and concentrated under reduced pressure to prepare 10 brix of green tea concentrate.
(3) 수확한 도라지는 선별 세척을 통해 불량과 불순물을 제거하고, 3~5 ㎜의 두께가 되도록 절단하였다. 절단한 도라지는 1%(w/v) 젖산칼슘 용액에 상온에서 1시간 동안 침지한 후, 꺼내어 100℃의 증기로 4분간 증열 처리한 후 감압건조기에 넣고 0.05 MPa 및 35℃에서 16시간 동안 감압 건조하였다. 상기 건조한 도라지에 도라지 대비 10배량(v/w)의 정제수를 첨가하여 95℃에서 15분 동안 50 Hz로 초음파 추출한 추출액을 여과하고 감압 농축하여 10 brix의 도라지 농축액을 제조하였다.(3) The harvested bellflower was cut and washed to remove defects and impurities and cut to a thickness of 3 ~ 5 ㎜. The cut bellflower was immersed in a 1% (w / v) calcium lactate solution at room temperature for 1 hour, taken out, steamed at 100 ° C for 4 minutes, put in a reduced pressure dryer, decompressed at 0.05 MPa and 35 ° C for 16 hours And dried. 10 times (v / w) of purified water was added to the dried bellflower and 10% (v / w) of purified water was added thereto. The extract was sonicated at 50 Hz for 15 minutes at 95 ° C, filtered and concentrated under reduced pressure to prepare a 10 brix bellflower concentrate.
(4) 선별 세척하여 잘 말린 대추를 1회 절단하여 씨를 분리하고, 100℃의 증기로 4분간 증열 처리한 후 감압건조기에 넣고 0.05 MPa 및 35℃에서 16시간 동안 감압 건조하였다. 상기 건조한 대추에 대추 대비 10배량(v/w)의 정제수를 첨가하여 95℃에서 15분간 50 Hz로 초음파 추출한 추출액을 여과하고 감압 농축하여 10 brix의 대추 농축액을 제조하였다.(4) Selective washing. The dried jujube was cut once, and the seeds were separated. The seeds were steamed at 100 ° C for 4 minutes, and then dried in a vacuum dryer at 0.05 MPa and 35 ° C for 16 hours. To the dried jujube, 10 times (v / w) of purified water was added to the jujube, and the extract was sonicated at 50 Hz for 15 minutes at 95 ° C. The extract was filtered and concentrated under reduced pressure to prepare a 10 brix jujube concentrate.
(5) 상기 (1)단계의 제조한 배즙, 상기 (2)단계의 제조한 녹차 농축액, 상기 (3)단계의 제조한 도라지 농축액 및 상기 (4)단계의 제조한 대추 농축액을 95:3.5:1:0.5 부피비율로 혼합하였다.(5) The green tea concentrate prepared in step (1), the green tea concentrate prepared in step (2), the bellflower concentrate prepared in step (3), and the jujube concentrate prepared in step (4) 1: 0.5 volume ratio.
(6) 상기 (5)단계에서 혼합한 혼합 배즙을 100℃에서 5분간 끓이고, 여과장치를 통해 여과하여 맑은 상태의 혼합 배즙을 제조하였다.(6) The mixed juice mixed in the step (5) was boiled at 100 ° C for 5 minutes and filtered through a filtration apparatus to prepare a clear juice.
비교예Comparative Example 1: 혼합 배즙 제조 1: Mixed juice preparation
상기 제조예 1의 방법으로 혼합 배즙을 제조하되, 상기 (2), (3) 및 (4)단계에서 감압 건조하지 않고, 40℃에서 12시간 동안 열풍 건조하여 제조한 녹차 농축액, 도라지 농축액 및 대추 농축액을 이용하여 혼합 배즙을 제조하였다.The green tea concentrate, the bellflower concentrate and the jujube prepared by the method of Preparation Example 1 and produced by hot air drying at 40 占 폚 for 12 hours without drying under reduced pressure in the steps (2), (3) and (4) The mixed juice was prepared by using the concentrate.
비교예Comparative Example 2: 혼합 배즙 제조 2: Mixed juice preparation
상기 제조예 1의 방법으로 혼합 배즙을 제조하되, 상기 (2), (3) 및 (4)단계에서 초음파 추출하지 않고, 95℃에서 30분간 열탕 추출하여 제조한 녹차 농축액, 도라지 농축액 및 대추 농축액을 이용하여 혼합 배즙을 제조하였다.The green tea concentrate, the bellflower concentrate and the jujube concentrate prepared by extracting hot water at 95 ° C for 30 minutes without performing ultrasonic extraction in the steps (2), (3) and (4) To prepare a mixed juice.
비교예Comparative Example 3: 혼합 배즙 제조 3: Mixed juice production
상기 제조예 1의 방법으로 혼합 배즙을 제조하되, 상기 (2)단계에서 녹차를 100℃의 증기로 4분간 증열 처리하여 제조한 녹차 농축액, 상기 (3)단계에서 도라지를 젖산칼슘 용액에 침지하는 구성을 생략하고, 도라지 증열 처리 시 100℃의 증기로 2분간 증열 처리하여 제조한 도라지 농축액, (4)단계에서 대추를 100℃의 증기로 2분간 증열 처리하여 제조한 대추 농축액을 이용하여 혼합 배즙을 제조하였다.A green tea concentrate prepared by preparing a mixed juice by the method of Preparation Example 1, wherein the green tea was prepared by treating the green tea with steam at 100 ° C for 4 minutes in the step (2), and the green tea concentrate prepared by the step The composition was omitted, and the bellflower concentrate prepared by treating the bellflower with heat at 100 ° C for 2 minutes, and the jujube obtained in the step (4) by steam-treating the jujube at 100 ° C for 2 minutes. .
비교예Comparative Example 4: 혼합 배즙 제조 4: Mixed juice production
상기 제조예 1의 방법으로 혼합 배즙을 제조하되, 상기 (2), (3) 및 (4)단계의 감압 건조 시 0.08 MPa 및 45℃에서 10시간 동안 감압 건조하여 제조한 녹차 농축액, 도라지 농축액 및 대추 농축액을 이용하여 혼합 배즙을 제조하였다.The green tea concentrate, the bellflower concentrate and the green tea concentrate prepared by the method of Preparation Example 1, which were prepared by vacuum drying at 0.08 MPa and 45 ° C for 10 hours under the reduced pressure drying of the steps (2), (3) Jujube concentrate was used to prepare mixed juice.
비교예Comparative Example 5: 혼합 배즙 제조 5: Mixed juice preparation
상기 제조예 1의 방법으로 혼합 배즙을 제조하되, 상기 (2), (3) 및 (4)단계에서 초음파 추출 시 80℃에서 35분 동안 70 Hz로 초음파 추출하여 제조한 녹차 농축액, 도라지 농축액 및 대추 농축액을 이용하여 혼합 배즙을 제조하였다.The mixture juice was prepared by the method of Preparation Example 1, and ultrasonic extraction was performed at 70 Hz for 35 minutes at 80 DEG C during the ultrasonic extraction in the steps (2), (3) and (4) Jujube concentrate was used to prepare mixed juice.
실시예Example 1. 혼합 배즙의 총 페놀화합물 함량 1. Total phenolic compound content of mixed juices
총 페놀화합물 함량은 폴린-데니스(Folin-Denis) 방법에 따라 분석하였다. 제조된 배즙을 1/10 농도로 희석하여 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. The prepared juice was diluted to a concentration of 1/10 to prepare a sample. To 1 mL of the sample solution, add 3 mL of distilled water, 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.
제조예 1과 비교예들의 방법으로 제조한 배즙의 총 페놀화합물 함량을 상기 표 1에 나타내었다. 표 1에서 알 수 있는 바와 같이, 제조예 1의 방법으로 제조한 배즙의 총 페놀화합물 함량이 비교예들의 방법으로 제조된 배즙보다 높게 나타났다. 클로로겐산 기준으로 제조예 1이 65.2 ppm으로 가장 높은 함량을 보였고 비교예 1이 48.3 ppm으로 가장 낮은 함량을 보였다. 이러한 경향은 카테킨과 탄닌산을 기준으로 한 경우도 같았다. 따라서, 제조예 1의 방법으로 제조한 녹차 배즙이 총 페놀화합물 함량을 증진시킬 수 있음을 확인할 수 있었다.The total phenolic compound content of the juice prepared by the method of Preparation Example 1 and Comparative Example is shown in Table 1 above. As can be seen from Table 1, the total phenolic compound content of the juice prepared by the method of Preparation Example 1 was higher than that of the juice prepared by the method of Comparative Examples. The highest content was found at 65.2 ppm in Production Example 1 based on chlorogenic acid, and the lowest content was found at 48.3 ppm in Comparative Example 1. This tendency was also based on catechin and tannic acid. Therefore, it was confirmed that the green tea juice prepared by the method of Production Example 1 can enhance the total phenolic compound content.
실시예Example 2: 2: 혼합 배즙의Mixed juice 총 플라보노이드 함량 Total flavonoid content
총 플라보노이드 함량 측정은 배즙을 1/10 농도로 희석한 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 diluting 1/10 of the juice. 1.0 mL of the sample was placed in a test tube, and 10 mL of diethylen glycol was added thereto. 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.
제조방법에 따른 배즙의 총 플라보노이드 함량을 상기 표 2에 나타내었다. 표 2에서 알 수 있는 바와 같이, 제조예 1의 방법으로 제조한 배즙의 플라보노이드 함량이 비교예들에 비해 높게 나타났는데, 구체적으로, 제조예 1이 61.7 ppm으로 가장 높았고, 비교예 1이 가장 낮게 나타났다. 따라서, 제조예 1의 방법으로 제조한 배즙이 가장 높은 플라보노이드 함량을 나타냄을 확인할 수 있었다.The total flavonoid content of the juice according to the preparation method is shown in Table 2 above. As can be seen from Table 2, the flavonoid content of the juice prepared by the method of Preparation Example 1 was higher than that of the Comparative Examples. Specifically, Production Example 1 was the highest at 61.7 ppm and Comparative Example 1 was the lowest appear. Therefore, it was confirmed that the juice prepared by the method of Preparation Example 1 exhibited the highest flavonoid content.
실시예Example 3: 혼합 배즙의 3: Mixed juice DPPHDPPH 라디칼Radical 소거능Scatters
항산화능을 알아보기 위해 수소전자공여능에 의해 항산화 활성을 측정하였다. 여러 농도의 시료를 메탄올(or DMSO) 용매로 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. Samples of various concentrations were diluted with a methanol (or DMSO) solvent, 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
제조방법에 따른 배즙의 DPPH 라디칼 소거활성 결과를 표 3에 나타내었다. 표 3에서 알 수 있는 바와 같이, 각각의 배즙을 희석하여 측정한 결과 제조예 1의 방법으로 제조한 배즙의 DPPH 라디칼에 대한 소거활성이 비교예들에 비해 높게 나타났는데, 구체적으로 제조예 1이 80.8%로 가장 높게 나타났고 비교예 1은 동일 농도에서 58.4%으로 가장 낮은 DPPH 소거활성을 보였다. 따라서, 제조예 1의 방법으로 제조된 배즙이 비교예들의 방법에 의해 제조된 배즙에 비해 높은 항산화 활성을 나타냄을 확인할 수 있었다.The results of DPPH radical scavenging activity of the juice according to the manufacturing method are shown in Table 3. As can be seen from Table 3, the dilution of each juice was measured. As a result, the scavenging activity of DPPH radicals of the juice prepared by the method of Preparation Example 1 was higher than that of Comparative Examples. Specifically, 80.8%, and the DPPH scavenging activity of Comparative Example 1 was the lowest at 58.4% at the same concentration. Therefore, it was confirmed that the juice prepared by the method of Preparation Example 1 had a higher antioxidative activity than the juices prepared by the method of Comparative Examples.
실시예Example 4: 혼합 배즙의 아질산염 4: nitrite of mixed juice 소거능Scatters 시험 exam
항산화능을 알아보기 위한 또 다른 방법의 하나로서 아질산염 소거작용의 측정은 1 mM NaNO2 20 ㎕에 1/10의 농도로 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 determining the antioxidant activity, nitrite scavenging activity was measured by adding 40 μl of a sample diluted 1/10 to 20 μl of 1 mM NaNO 2 and 0.1 μl of 0.1N HCl (pH 1.2) or 0.2M citrate buffer citrate buffer, pH 4.2) or 140 μl of 0.2 M citrate buffer (pH 6.0) to adjust the volume to 200 μl. 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
제조방법에 따른 배즙의 아질산염에 대한 소거활성 결과를 표 4에 나타내었다. 표 4에서 알 수 있는 바와 같이, 각각의 배즙을 10배 희석하여 측정한 결과, 제조예 1의 방법으로 제조한 배즙이 41.2%의 아질산염 소거활성을 보여 가장 높게 나타났다. 따라서, 제조예 1의 방법으로 배즙을 제조하는 것이 비교예들의 방법으로 제조된 배즙에 비해 항산화 활성을 증진시킬 수 있음을 확인할 수 있었다.Table 4 shows the results of the scavenging activity for the nitrite of the juice according to the manufacturing method. As can be seen from Table 4, the juice produced by the method of Preparation Example 1 showed the highest nitrite scavenging activity of 41.2% when the juice of each juice was diluted 10 times and measured. Therefore, it was confirmed that the preparation of the juice by the method of Preparation Example 1 can enhance the antioxidative activity as compared with the juice prepared by the method of Comparative Examples.
실시예Example 5: 제조조건에 따른 혼합 배즙의 관능검사 5: Sensory evaluation of mixed juice according to manufacturing conditions
관능검사는 성인 남녀 50명을 대상으로 제조예 1과 비교예들의 혼합 배즙을 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 evaluation was performed on 50 adult males and females. The mixed juices of Preparation Example 1 and Comparative Example were tasted and the color, flavor, taste and general preference degree were classified into 1 point: very bad, 2 points: bad, , 4 points: good, and 5 points: very good.
상기 표 5에서 나타낸 바와 같이, 제조예 1과 비교예들의 배즙에서 제조예 1의 방법으로 제조한 배즙이 비교예들의 배즙에 비해 모든 항목에서 높은 점수를 나타내어, 제조예 1의 혼합 배즙이 기호성과 상품성에서 높음을 알 수 있었다.As shown in Table 5, in the juices of Preparation Example 1 and Comparative Example, the juices produced by the method of Preparation Example 1 showed higher scores in all items than the juices of Comparative Examples, And high in merchantability.
실시예Example 6: 재료 종류 및 배합비에 따른 혼합 배즙의 관능검사 6: Sensory evaluation of mixed juice according to kinds of ingredients and mixing ratio
제조예 1의 방법으로 제조된 혼합 배즙, 제조예 1의 방법으로 제조하되 재료 배합비를 달리하여 제조한 비교예 6 내지 9의 혼합 배즙을 가지고 관능검사를 실시하였다(표 6). 관능검사는 성인 남녀 50명을 대상으로 제조예 1과 비교예들의 혼합 배즙을 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 mixed juices prepared by the method of Preparation Example 1 and the mixed juices of Comparative Examples 6 to 9 prepared by the method of Preparation Example 1 were prepared (Table 6). The sensory evaluation was performed on 50 adult males and females. The mixed juices of Preparation Example 1 and Comparative Example were tasted and the color, flavor, taste, and general preference degree were classified into 1 point: very bad, 2 points: worse, 3 points: , 4 points: good, and 5 points: very good.
하기 표 7에서 나타낸 바와 같이, 제조예 1의 재료 및 배합비로 제조한 배즙이 재료 및 배합비를 달리한 비교예 6 내지 9의 배즙에 비해 모든 항목에서 높은 점수를 나타내었다.As shown in the following Table 7, the juices produced according to the materials and the blending ratios of Preparation Example 1 showed higher scores in all items than the juices of Comparative Examples 6 to 9 having different materials and mixing ratios.
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)
(2) 녹차잎을 증열 처리하고 유념기를 이용하여 잎을 비빈 후 감압 건조하는 단계;
(3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 녹차 농축액을 준비하는 단계;
(4) 도라지를 젖산칼슘 용액에 침지하고, 꺼내어 증열 처리한 후 감압 건조한 도라지에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 도라지 농축액을 준비하는 단계;
(5) 대추를 증열 처리한 후 감압 건조한 대추에 물을 첨가하여 초음파 추출한 추출액을 여과하고 감압 농축하여 대추 농축액을 준비하는 단계; 및
(6) 상기 (1)단계의 준비한 배즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 도라지 농축액 및 상기 (5)단계의 준비한 대추 농축액을 혼합한 후 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 배즙의 제조방법.(1) preparing a juice by crushing and juicing a stomach and a stomach of which a seed is removed;
(2) heat treating the green tea leaves, drying the leaves using a keep machine, followed by drying under reduced pressure;
(3) adding water to the reduced green leaf of step (2), filtering the extracted ultrasound-derived extract, and concentrating it under reduced pressure to prepare a green tea concentrate;
(4) preparing a bellflower concentrate by immersing the bellflower in a calcium lactate solution, taking out and heating the bellflower, adding water to the pressure-dried bellflower, filtering the extracted liquid by ultrasonication, and concentrating under reduced pressure;
(5) a step of preparing a jujube concentrate by filtering the juice extracted with ultrapure water by adding water to the jujube obtained by dehydration treatment of jujube, and then concentrating under reduced pressure; And
(6) mixing the juice prepared in the step (1), the green tea concentrate prepared in the step (3), the bellflower concentrate prepared in the step (4) and the jujube concentrate prepared in the step (5) The method of manufacturing a green tea pellet according to claim 1,
(1) 꼭지와 씨앗을 제거한 배를 파쇄하고 착즙하여 배즙을 준비하는 단계;
(2) 녹차잎을 증열 처리하고 유념기를 이용하여 잎을 비빈 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조하는 단계;
(3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 녹차 농축액을 준비하는 단계;
(4) 도라지를 0.8~1.2%(w/v) 젖산칼슘 용액에 50~70분 동안 침지하고, 꺼내어 증열 처리한 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조한 도라지에 물을 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 도라지 농축액을 준비하는 단계;
(5) 대추를 증열 처리한 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조한 대추에 물을 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 대추 농축액을 준비하는 단계; 및
(6) 상기 (1)단계의 준비한 배즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 도라지 농축액 및 상기 (5)단계의 준비한 대추 농축액을 95:3.5:1:0.5 부피비율로 혼합한 후 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 배즙의 제조방법.3. The method of claim 2,
(1) preparing a juice by crushing and juicing a stomach and a stomach of which a seed is removed;
(2) heat treating the green tea leaves, drying the leaves at a temperature of 0.04 to 0.06 MPa and 30 to 40 ° C for 14 to 18 hours, followed by drying under reduced pressure;
(3) Water was added to the green tea leaves obtained in the step (2) under reduced pressure, and the extracts were then filtered with ultrasound at 40 to 60 Hz for 10 to 20 minutes at 90 to 100 ° C. The filtrate was concentrated under reduced pressure to obtain 8 to 12 brix ;
(4) The bellflower was immersed in a calcium lactate solution of 0.8-1.2% (w / v) for 50-70 minutes, taken out and dehydrated, and then dried at 0.04-0.06 MPa and 30-40 ° C for 14-18 hours. Adding water thereto, filtering the extracted liquid at 40 to 60 Hz ultrasonic wave at 90 to 100 ° C for 10 to 20 minutes, and concentrating the filtrate under reduced pressure to prepare a bellflower concentrate of 8 to 12 brix;
(5) After hydrothermal treatment of jujube, water was added to the jujube dried at 0.04 ~ 0.06 MPa and 30 ~ 40 ℃ for 14 ~ 18 hours, and extracted with ultrasonic at 40 ~ 60 Hz for 10 ~ 20 minutes at 90 ~ 100 ℃. Filtering the extract and concentrating it under reduced pressure to prepare a jujube concentrate of 8 to 12 brix; And
(6) The green tea concentrate prepared in step (1), the green tea concentrate prepared in step (3), the bellflower concentrate prepared in step (4), and the jujube concentrate prepared in step (5) And then heating the green tea juice.
(1) 꼭지와 씨앗을 제거한 배를 파쇄하고 착즙하여 배즙을 준비하는 단계;
(2) 녹차잎을 90~110℃에서 1~3분 동안 증열 처리하고 유념기를 이용하여 3~5분 동안 잎을 비빈 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조하는 단계;
(3) 상기 (2)단계의 감압 건조한 녹차잎에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 녹차 농축액을 준비하는 단계;
(4) 도라지를 0.8~1.2%(w/v) 젖산칼슘 용액에 50~70분 동안 침지하고, 꺼내어 90~110℃에서 3~5분 동안 증열 처리한 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조한 도라지에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 도라지 농축액을 준비하는 단계;
(5) 대추를 90~110℃에서 3~5분 동안 증열 처리한 후 0.04~0.06 MPa 및 30~40℃에서 14~18시간 동안 감압 건조한 대추에 물을 8~12배(v/w) 첨가하여 40~60 Hz의 초음파로 90~100℃에서 10~20분 동안 추출한 추출액을 여과하고 감압 농축하여 8~12 brix의 대추 농축액을 준비하는 단계; 및
(6) 상기 (1)단계의 준비한 배즙, 상기 (3)단계의 준비한 녹차 농축액, 상기 (4)단계의 준비한 도라지 농축액 및 상기 (5)단계의 준비한 대추 농축액을 95:3.5:1:0.5 부피비율로 혼합한 후 90~110℃에서 4~6분 동안 가열하는 단계를 포함하여 제조하는 것을 특징으로 하는 녹차 배즙의 제조방법.The method of claim 3,
(1) preparing a juice by crushing and juicing a stomach and a stomach of which a seed is removed;
(2) Green tea leaves are steamed at 90 to 110 ° C for 1 to 3 minutes. After boiling the leaves for 3 to 5 minutes, the leaves are vacuum dried at 0.04 to 0.06 MPa and 30 to 40 ° C for 14 to 18 hours step;
(3) Water was added to the green tea leaves under reduced pressure at the step (2) at a rate of 8 to 12 times (v / w), filtered at 90 to 100 ° C for 10 to 20 minutes by ultrasonic wave of 40 to 60 Hz, filtered, Concentrating and preparing 8 to 12 brix of green tea concentrate;
(4) The bellflower was immersed in a calcium lactate solution of 0.8-1.2% (w / v) for 50-70 minutes, taken out, and heat-treated at 90-110 ° C for 3-5 minutes. Then, 0.04-0.06 MPa and 30-40 ° C (V / w) was added to the bellflower which was dried for 14-18 hours under reduced pressure. The extract solution was extracted with ultrasonic wave of 40 ~ 60 Hz at 90 ~ 100 ℃ for 10 ~ 20 minutes and filtered. Preparing a bellflower concentrate of 12 brix;
(5) Jujube is steamed at 90 ~ 110 ℃ for 3 ~ 5 minutes and water is added 8 ~ 12 times (v / w) to jujube dried at 0.04 ~ 0.06 MPa and 30 ~ 40 ℃ for 14 ~ 18 hours And filtering the extracted liquid at 40 to 60 Hz for 10 to 20 minutes at 90 to 100 ° C and concentration under reduced pressure to prepare a jujube concentrate of 8 to 12 brix; And
(6) The green tea concentrate prepared in step (1), the green tea concentrate prepared in step (3), the bellflower concentrate prepared in step (4), and the jujube concentrate prepared in step (5) And then heating the mixture at 90 to 110 ° C for 4 to 6 minutes.
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| KR102380588B1 (en) | 2020-11-25 | 2022-03-31 | 주식회사 아이디에이치 | Method for manufacturing herbal medicine pear mixed drink containing cube-shaped pear chips |
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