KR102245405B1 - Vinegar beverage and manufacturing method of it - Google Patents

Abstract

The present invention relates to a vinegar beverage and a method for producing a vinegar beverage. More specifically, the present invention relates to a vinegar beverage including an eggplant and a nitrogen gas, and a method for producing a vinegar beverage. The vinegar beverage according to the present invention comprises 50-65 wt% of vinegar, 5-10 wt% of sweeteners, 5-15 wt% of eggplant juice, and 10-25 wt% of water, and a nitrogen gas is injected thereinto. In addition, the method according to the present invention comprises: an eggplant juice extraction step (S100) of steaming an eggplant and then extracting eggplant juice; a mixing step (S200) of mixing 50-65 wt% of vinegar, 5-10 wt% of sweeteners, 5-15 wt% of eggplant juice, and 10-25 wt% of water in a pressurization container in which pressurization can be performed; a stirring step (S300) of stirring a mixed mixture; a cooling step (S400) of cooling the stirred mixture to 1-5℃; and a nitrogen injection step (S500) of injecting a nitrogen gas into the mixture contained in the pressurization container. According to the present invention, flavors are enhanced.

Description

Vinegar beverage and manufacturing method of vinegar beverage {VINEGAR BEVERAGE AND MANUFACTURING METHOD OF IT}

The present invention relates to a vinegar beverage and a method of manufacturing a vinegar beverage, and more particularly, to a vinegar beverage and a method of manufacturing a vinegar beverage containing eggplant and nitrogen gas.

Vinegar contains more than 60 kinds of organic acids such as acetic acid, citric acid, amino acids and succinic acid, and acts as an accelerator that helps the body absorb various nutrients such as vitamins and minerals. It also contains many amino acids, some of which prevent obesity and lower cholesterol, thereby preventing fatty liver. In addition, vinegar increases the affinity between oxygen and hemoglobin, supplies sufficient oxygen to the brain, clears the head and improves memory. In particular, it promotes the secretion of parotene (aka rejuvenation hormone) to prevent aging of cells, strengthen bones, and increase the mass of bones by enhancing calcium adsorption in the body. In addition, it has the effect of promoting the secretion of saliva and gastric juice, increasing appetite, helping digestion and absorption, and quenching thirst. Technologies for drinking such vinegar as a beverage have been developed.

Hereinafter, related prior literatures are introduced. The identification code in the following prior literature is irrelevant to the present invention.

Republic of Korea Patent Registration No. 10-0910655'Vinegar drink using bokbunja and its manufacturing method' involves heating and pressing bokbunja to juice, sterilizing and removing fibrin using enzymes, filtering the bokbunja juice obtained by decomposing the fibrin. And sterilizing after alcohol fermentation by adding yeast, adding acetic acid bacteria to the sterilized alcohol fermentation solution, fermenting and sterilizing, and filtering to obtain bokbunja vinegar, adding and mixing functional ingredient extracts to the bokbunja vinegar. It relates to a method for producing a vinegar drink using bokbunja containing. The bokbunja vinegar beverage of the present invention is to provide a functional bokbunja vinegar beverage beneficial to the human body by adding an ingredient having anticancer activity, antimicrobial effect, and inhibitory effect on the occurrence of arteriosclerosis to the original functional component of bokbunja.

Republic of Korea Patent Registration No. 10-1869497'Liquid composition containing fruit powder and organic acid and fruit vinegar drink containing the same' is an antioxidant that helps to maintain the balance of oxidizing agents/antioxidants in order to prevent various diseases related to oxidative stress. It provides a lactobacillus fermented vinegar beverage and a method for producing the same using gasiogalpi or gogalpi having excellent activity. The manufacturing method of the lactic acid bacteria fermented vinegar drink using the gasiogalpi or Gogalpi is to mix the fresh fruit of Gogalpi or the live fruit of Gogalpi and yellow sugar in a culture tank, and keep the aerobic state in a constant temperature chamber while maintaining the aerobic condition of the gogalpi or gogalpi. Extracting the sugar extract, making a diluted solution by diluting the sugar extract with distilled water, and inoculating the lactic acid bacteria starter cultured in MRS (de ManRogosa Sharpe) medium into the diluted solution and fermenting it at 33 to 37°C for 24 to 48 hours. Includes steps.

However, vinegar is an acidic food containing 3 to 5% of acetic acid and organic acids, amino acids, sugars, alcohols, esters, etc., and has a strong sour taste, which makes it difficult to drink as a beverage. I did.

Republic of Korea Patent Registration No. 10-0910655'Vinegar drink using bokbunja and its manufacturing method' Announced on August 5, 2009 Korean Patent Registration No. 10-1869497'Liquid composition containing fruit powder and organic acid and fruit vinegar drink containing the same'

Vinegar is an acidic food containing 3 to 5% of acetic acid and organic acids, amino acids, sugars, alcohols, esters, etc., and has a strong sour taste, which makes it difficult to drink as a beverage. Accordingly, the technical problem to be achieved by the present invention is to provide a vinegar drink and a method of manufacturing a vinegar drink that provides a vinegar drink having a high flavor while maximizing the sour taste of vinegar.

The technical problem to be achieved by the present invention is not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. There will be.

In order to achieve the above technical problem, an embodiment of the present invention includes 50 to 65% by weight of vinegar, 5 to 10% sweetener, 5 to 15% by weight of eggplant juice, and 10 to 25% by weight of water in the vinegar beverage, It provides a vinegar drink, characterized in that the nitrogen gas is injected.

According to an embodiment of the present invention, a vinegar beverage having a high flavor while maximizing the sour taste of vinegar is provided. Nitrogen gas in the present invention provides fine and rich foam when pouring a vinegar drink into a cup, and the soft taste of the fine foam and eggplant juice alleviates the sour taste of vinegar as much as possible.

That is, the soft taste of eggplant juice and the sour taste of vinegar are harmonized, thereby enhancing the flavor as a beverage.

In addition, the nutritional and physiological beneficial effects of vinegar can be realized as it is, and effects such as oral sterilization can be expected.

The effects of the present invention are not limited to the above effects, and should be understood to include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

1 is a flow chart of a method for producing a vinegar beverage according to the present invention.

Hereinafter, the present invention will be described with reference to the accompanying drawings. However, the present invention may be implemented in various different forms, and therefore is not limited to the embodiments described herein. In the drawings, parts irrelevant to the description are omitted in order to clearly describe the present invention, and similar reference numerals are attached to similar parts throughout the specification.

Throughout the specification, when a part is "connected (connected, contacted, bonded)" with another part, it is not only "directly connected", but also "indirectly connected" with another member in between "Including the case. In addition, when a part "includes" a certain component, this means that other components may be further provided, not excluding other components, unless specifically stated to the contrary.

The terms used in the present specification are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In the present specification, terms such as "comprise" or "have" are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, but one or more other features. It is to be understood that the presence or addition of elements, numbers, steps, actions, components, parts, or combinations thereof, does not preclude in advance the possibility of being excluded.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In the vinegar beverage, the present invention comprises 50 to 65% by weight of vinegar, 5 to 10% by weight of sweetener, 5 to 15% by weight of eggplant juice, and 10 to 25% by weight of water, and nitrogen gas is injected. Serve a drink. The'% by weight' is based on the total weight of the vinegar drink.

The vinegar (Vinegar) is a vinegar containing 3 to 5% acetic acid (acetic acid), including brewed vinegar, grain fermented vinegar, fruit fermented vinegar. In the present invention, the type of vinegar is not limited. The vinegar decomposes excess nutrients in the body, helps the production of bile or corticosteroids, prevents the production of lactic acid (lactic acid), a substance that causes fatigue, as well as decomposes already generated lactic acid. The use of vinegar when eating raw foods such as sashimi is because it has a sterilizing effect. In addition, vinegar prevents obesity, strengthens liver function, promotes growth, promotes sugar metabolism, enhances immunity, recovers from fatigue, and gives vitality to life. In addition, it is known for its effects such as hemostasis and blood loss, promoting blood circulation, clearing blood, alleviating various hemorrhagic diseases, helping blood production, and improving anemia.

The sweetener includes natural sweeteners and artificial sweeteners, and is selected from sugar, honey, glucose, fructose, isomerized sugar, syrup, lactose, persimmon tea, licorice, saccharin, sorbitol, aspartame, and sucralose. can do.

It is preferable to use the eggplant juice obtained by steaming eggplant and squeezing the juice. The eggplant has an effect of reducing the sour taste of vinegar by having a soft texture.

Hyacin and nasnin, anthocyanin pigments that give off a purple color, help prevent cancer, arteriosclerosis, and high blood pressure by removing waste products that accumulate in blood vessels. In addition, anthocyanin slows the oxidation of cells in our body, so it has an anti-aging effect, and has anti-cancer effects along with polyphenols. It also prevents loss of vision, and scopolamine is known to suppress spasms and relieve pain.

The nitrogen gas is preferably injected at a concentration of 50 to 70 ppm, which provides a very fine and rich foam when the beverage is poured into the container. In addition, it is harmonized with the foam added by the enzyme in the eggplant, so that the foam formed on the top of the beverage has a very excellent flavor.

The present invention furthermore,

In the manufacturing method of vinegar beverage,

Eggplant juice extraction step (s100) of extracting eggplant juice with eggplant juice after steaming the eggplant;

Mixing step (s200) of mixing 50 to 65% by weight of vinegar, 5 to 10% by weight of sweetener, 5 to 15% by weight of eggplant juice, and 10 to 25% by weight of water in a pressurized pressurized container;

A stirring step (s300) of mixing the mixed mixture;

Cooling step (s400) of cooling the stirred mixture to 1 ~ 5 ℃;

A nitrogen injection step (s500) of injecting nitrogen gas into the mixture contained in the pressurized container;

It provides a method for producing a vinegar beverage comprising a.

In the eggplant juice extraction step (s100) in which the eggplant is steamed and then extracted as eggplant juice, the eggplant juice is extracted by steaming or boiling the eggplant and then squeezing it.

In the mixing step (s200) of mixing 50 to 65% by weight of vinegar, 5 to 10% by weight of sweetener, 5 to 15% by weight of eggplant juice, and 10 to 25% by weight of water in a pressurized pressurized container, pressurization for subsequent nitrogen injection is performed. The materials are mixed in a pressurized container so as to be possible. After the stirring is performed in the stirring step (s300).

Since the solubility of the gas increases as the temperature increases, the concentration of 50 to 70 ppm in the nitrogen injection step (s500) of injecting nitrogen gas into the mixture contained in the pressurized container through the cooling step (s400) of cooling the stirred mixture to 1 to 5°C. Nitrogen is injected into the furnace. In this process, 1.5 to 5 atm of pressure can be applied to increase the solubility. The above pressure is preferably made of the filling pressure of charged nitrogen for injection.

In the mixing step (s200) of mixing 50 to 65% by weight of vinegar, 5 to 10% by weight of sweetener, 5 to 15% by weight of eggplant, and 10 to 25% by weight of water in a pressurized pressurized container, premixing instead of the pressurized container In the nitrogen injection step (s500) of applying a large-capacity container for and injecting nitrogen gas into the mixture contained in the pressurized container, it is also possible to apply the mixture in a separate individual'pressurized container'. That is, the injection of nitrogen may be performed at one time in a large container or may be performed in individual containers.

Although the present invention has been described with the accompanying drawings, this is only one of various embodiments including the gist of the present invention, and is intended to be easily implemented by those of ordinary skill in the art. As for the purpose, it is clear that the present invention is not limited to the above-described embodiments. Accordingly, the scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto by changes, substitutions, substitutions, etc. within the scope not departing from the gist of the present invention are the rights of the present invention. Will be included in the scope. In addition, some of the configurations in the drawings are intended to more clearly describe the configurations, and it is clarified that they are exaggerated or reduced and provided. In addition, the reference numerals are for better understanding and do not mean that the shape and structure of the present invention are limited to the accompanying drawings.

Claims (2)

delete In the manufacturing method of vinegar beverage,
Eggplant juice extraction step (s100) of extracting eggplant juice after steaming the eggplant;
Mixing step (s200) of mixing 50 to 65% by weight of vinegar, 5 to 10% by weight of sweetener, 5 to 15% by weight of eggplant juice, and 10 to 25% by weight of water in a container;
A stirring step (s300) of mixing the mixed mixture;
Cooling step (s400) of cooling the stirred mixture to 1 ~ 5 ℃;
Nitrogen injection step of injecting nitrogen gas into the mixture contained in the container (s500);
Including,
The sweetener in the mixing step (s200) of mixing 50 to 65% by weight of vinegar, 5 to 10% by weight of sweetener, 5 to 15% by weight of eggplant juice, and 10 to 25% by weight of water in the container is sugar, honey, glucose, A method for producing a vinegar beverage, characterized in that it is at least one selected from fructose, isomerized sugar, syrup, lactose, persimmon tea, licorice, saccharin, sorbitol, aspartame, sucralose, and the like.

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