KR102340850B1 - Method for manufacturing of kudzu vine mixed concentrate containing pomegranate - Google Patents

Abstract

The present invention relates to a method for producing a kudzu mixed concentrate containing pomegranate, and more particularly, by mixing kudzu extract with various concentrates, such as pomegranate and red beet, with rice bran, it is easy to ingest and produced by preparing a kudzu mixed concentrate. It relates to a method for producing a kudzu mixed concentrate containing pomegranate, which can improve the overall palatability of
The method for preparing a mixed kudzu concentrate containing pomegranate according to the present invention comprises the steps of (1) cutting washed kudzu into a predetermined size and then pulverizing; (2) preparing a kudzu extract by putting the crushed kudzu and water in a press in step (1) and then compressing; (3) preparing a mixture by mixing the arrowroot extract prepared in step (2) with pomegranate concentrate, red beet concentrate, prune concentrate, rice bud extract concentrate, barley sprout extract concentrate and rice crude oil; (4) heating and concentrating the mixture prepared in step (3) while stirring; and (5) filtering the concentrated liquid concentrated in step (4) and then aging at a low temperature.

Description

Method for manufacturing kudzu vine mixed concentrate containing pomegranate

The present invention relates to a method for producing a kudzu mixed concentrate containing pomegranate, and more particularly, by mixing kudzu extract with various concentrates such as pomegranate and red beet, and rice bran extract, it is easy to ingest and produced by preparing a kudzu mixed concentrate. It relates to a method for producing a kudzu mixed concentrate containing pomegranate, which can improve the overall palatability of

As arrowroot is a perennial plant, most of its stems survive without freezing to death even in winter. It is classified as a tree because its trunk grows thicker every year to form a thick trunk. Arrowroot grows well in the sunny places at the foot of the mountain with moderate moisture and deep underground.

The stem of arrowroot grows long and rolls up other objects, and although there are brown or white hairs, it only hangs on the new stem and disappears soon.

Arrowroot has been edible as an old yellow crop for a long time, and is also used as a health food such as a nourishing tonic. In oriental medicine, the root is called galgeun (葛根) and is known to have antiperspirant and antipyretic effects. The starch of the root is called brown powder, and it is mixed with mung bean powder to make brown rice noodles and eaten.

As an antiperspirant and antipyretic, arrowroot root treats high fever, headache, and quenches thirst. Arrowroot root is often used for sweating or fever reduction to treat disease, but it is also used for many other symptoms. Arrowroot root is used for indigestion, headache, anemia, dysentery, abdominal pain, alcohol poisoning, cold, vomiting and women's bleeding, and was also used as a gastrointestinal medicine in folklore.

In particular, arrowroot root is very good to use when you are thirsty or have a disease that causes your chest to become stuffy, dry mouth, and thirst. In addition, arrowroot root helps the flavor of food and improves digestion.

As such, in that arrowroot effectively acts on the human body, drinks using it are continuously being developed, and an example of such a technique is disclosed in Document 1 below.

Patent Document 1 discloses a hot air drying step of drying the yam with a hot air dryer; a hemp powder manufacturing step of producing a hemp powder by pulverizing the dried yam through the hemp hot air drying step; kudzu washing and cutting step of washing and cutting raw arrowroot; kudzu crushing step of crushing the raw arrowroot cut in the kudzu washing and cutting step; Arrowhead first compression step of obtaining the first compressed arrowroot liquid by first compressing by adding 2 to 3 liters of purified water based on 10 kg of raw arrowroot crushed through the arrowhead crushing step; Arrowhead second compression step of obtaining a second-pressed arrowroot liquid by putting in 4 to 5 liters of purified water based on 10 kg of fresh arrowroot remaining after compression in the first compression step; an arrowroot liquid mixing step of mixing the first-pressed arrowroot liquid and the second-pressed arrowroot liquid to prepare a mixed arrowroot liquid; The mixed arrowroot liquid prepared through the arrowroot liquid mixing step and the hemp powder produced through the hemp powder preparation step are mixed by heating and stirring at a weight ratio of 9:1, and heated and stirred at a temperature of 110 to 120° C. for 20 to 30 minutes. heating and stirring step; And a packaging and low-temperature aging step for preparing a mixed beverage by sealingly packaging and aging the heated and stirred liquid through the heating and stirring step; disclosed for a method for producing a mixed beverage containing arrowroot and hemp, characterized in that it comprises a have.

However, the conventional technique as described above has a problem in that arrowroot liquid and hemp powder are heated at a high temperature (100° C. or higher), and the weakness of arrowroot is destroyed or changed. As (starch) burns, the burnt taste increases, which has a detrimental effect on health. In addition, it is not economical because it performs the process of pressing arrowroot over the second time.

In addition, there is a problem in that the texture is not good when ingested due to precipitation of the hemp powder contained in the powder form, and there is a problem that the taste is lowered because the bitter taste peculiar to arrowroot continues to remain.

Therefore, there is a need to develop various functional products using additives that can satisfy not only the functionality of arrowroot, but also the taste needs.

Republic of Korea Patent Publication No. 10-1845634 (Registered on March 29, 2018)

The present invention has been devised to solve the above-described problems, and by mixing arrowroot extract with pomegranate concentrate, red beet concentrate, prune concentrate, rice bud extract concentrate, barley shoot extract concentrate and rice bran extract to prepare a arrowroot mixture concentrate, An object of the present invention is to provide a method for preparing a kudzu mixed concentrate containing pomegranate that is easy to ingest and can improve the overall taste of the product.

In addition, an object of the present invention is to provide a method for preparing a kudzu mixed concentrate containing pomegranate that is beneficial to health by minimizing the loss of weakness of the raw materials in the process of extracting and concentrating the raw materials.

In order to achieve the above object, a method for producing a kudzu mixed concentrate containing pomegranate according to the present invention comprises the steps of (1) cutting washed kudzu into a predetermined size and then pulverizing; (2) preparing a kudzu extract by putting the crushed kudzu and water in a press in step (1) and then compressing; (3) preparing a mixture by mixing the arrowroot extract prepared in step (2) with pomegranate concentrate, red beet concentrate, prune concentrate, rice bud extract concentrate, barley sprout extract concentrate and rice crude oil; (4) heating and concentrating the mixture prepared in step (3) while stirring; and (5) filtering the concentrated solution concentrated in step (4) and then aging at a low temperature; and, when preparing the mixture in step (3), based on the total weight of the medicinal plant mixture, 5 to 10 parts by weight, Angelica 5-10 parts by weight, Peony 3-10 parts by weight, Sukjihwang 3-10 parts by weight, Cheongung 5-10 parts by weight, Baekchul 3-10 parts by weight, Astragalus 5-10 parts by weight, Goji berry 5-10 parts by weight Part, 5-10 parts by weight of cornflower oil, 3-10 parts by weight of baekbongryeong, and 40-50 parts by weight of water are mixed and extracted at a temperature of 90-100°C for 12-14 hours, and then extracted at a temperature of 60-70°C for 1-2 hours. It is characterized in that the medicinal plant concentrate prepared by concentrating during the time is further mixed.

In addition, the mixture of step (3) is based on the total weight of the mixture, 68 to 72 parts by weight of arrowroot extract, 4.5 to 5.5 parts by weight of pomegranate concentrate, 2 to 4 parts by weight of red beet concentrate, 2 to 4 parts by weight of prune concentrate, rice germ. It is characterized in that it is prepared by mixing 0.5 to 1 parts by weight of the extract concentrate, 0.5 to 1 parts by weight of the barley shoot extract concentrate, and 14 to 18 parts by weight of the rice crude oil.

In addition, in step (4), the mixture prepared in step (3) is concentrated by heating while stirring at a temperature of 60 to 80° C. for 1 to 2 hours.

In addition, in step (5), after filtering the concentrated solution concentrated in step (4), it is characterized in that it is aged at a low temperature for 20 to 28 hours at a temperature of 2 to 5°C.

In addition, the pomegranate concentrate is obtained by separating the peel and pomegranate kernels from the washed pomegranate, then adding the pomegranate kernels and water to an extractor in a weight ratio of 2:8 to extract at a temperature of 60 to 70° C., and filtering the extracted pomegranate extract. Then, it is introduced into a vacuum condenser and concentrated at a temperature of 60 to 65° C.

In addition, the rice germ extract concentrate is called by immersing the rice germ washed with water in water; Roasting the soaked rice bran for 15 to 20 minutes at a temperature of 20 to 30 ℃; extracting the roasted rice bran with hot water to prepare a rice germ extract; And after filtering the rice bran extract, it is put into a vacuum concentrator and concentrated at a temperature of 60 to 65° C.; characterized in that it is prepared through.

In addition, the barley shoot extract concentrate is prepared by washing the harvested barley shoots with water, squeezing the dehydrated barley shoots, filtration, and pouring the juice into a vacuum concentrator and concentrating at a temperature of 40 to 50 ° C. .

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In addition, the arrowroot mixed concentrate is characterized in that it has a concentration in the range of 30 ~ 35brix.

As described above, the method for producing a kudzu mixed concentrate containing pomegranate according to the present invention mixes various concentrates, such as pomegranate and red beet, with the kudzu extract to prepare a kudzu mixed concentrate by mixing the kudzu extract with a bitter taste peculiar to arrowroot. It has the effect of not only reducing the taste, but also improving the overall palatability of the product.

In addition, by minimizing the loss of weakness of the raw materials in the process of extracting and concentrating the raw materials, there is an effect of preventing adult diseases while giving beneficial help to health.

1 is a process diagram showing a method for producing a kudzu mixed concentrate containing pomegranate according to the present invention.

Hereinafter, the kudzu mixed concentrate containing pomegranate according to the present invention and a manufacturing method thereof will be described in detail.

The kudzu mixed concentrate containing pomegranate according to the present invention includes kudzu extract, pomegranate concentrate, red beet concentrate, prune concentrate, rice bran extract concentrate, barley shoot extract concentrate, and rice crude oil.

Preferably, based on the total weight of the mixture, 68-72 parts by weight of arrowroot extract, 4.5-5.5 parts by weight of pomegranate concentrate, 2-4 parts by weight of red beet concentrate, 2-4 parts by weight of prune concentrate, 0.5-1 part by weight of rice bud extract concentrate , 0.5 to 1 parts by weight of barley sprout extract concentrate and 14 to 18 parts by weight of rice crude oil are mixed.

Arrowroot is a leguminous plant that grows wild in Southeast Asia, including Korea, and its root is composed of about 16 to 19% starch. , saponin, etc., it is widely used nutritionally and oriental medicine. As for the physiological activities of arrowroot, it is effective in preventing deterioration of liver functions such as antioxidant function, removal of alcohol poison, and liver protection.

Accordingly, the present invention preferably contains 68 to 72 parts by weight of the arrowroot extract, and if the amount of the arrowroot extract is less than 68 parts by weight, the intrinsic efficacy of the arrowroot extract cannot be sufficiently exhibited, and when it exceeds 72 parts by weight, the flavor is lowered due to excessive mixing of the arrowroot extract, and , it is impossible to sufficiently extract the unique ingredients of arrowroot.

The pomegranate has a round shape with a diameter of 6-8 cm, and is surrounded by a hard, yellowish skin, and there are many seeds in the flesh. About 20% of the pomegranate is edible, and the flesh has a sweet and sour taste and the peel is used as medicine. Persimmons are divided into sweet persimmons and sour persimmons.

Sugars (glucose, fructose) account for about 40% of pomegranate's main ingredients, and citric acid, which gives a sour taste, contains about 1.5% of organic acids. Water-soluble vitamins (B1, B2, niacin) are also included, but in small amounts. The skin contains tannins, and the seeds contain natural phytoestrogens that are good for menopausal disorders.

Both the fruit and peel of the pomegranate are effective in preventing hypertension and arteriosclerosis, and are effective in gynecological diseases and swelling. The fruit juice has a high color and is used to make fruit wine or to make concentrated fruit juice to make beverages and sweets. In addition, it is mixed with olive oil to make a good oil for constipation.

Accordingly, the present invention preferably contains 4.5 to 5.5 parts by weight of the pomegranate concentrate. If the amount of the pomegranate concentrate is less than 4.5 parts by weight, the intrinsic functionality of the pomegranate component cannot be sufficiently exhibited. is lowered

Red beet is a native of the Mediterranean in southern Europe, and is a highly self-sustaining rosette plant that has been used as a medicinal plant since ancient Roman times. Vegetable beets are cultivated for the use of fleshy, thick original roots, and are usually dark red, but there are some species that are almost white.

Red beets are rich in minerals and vitamins such as calcium, iron, betalain, flavonoids, polyphenols, vitamins, and folic acid, and have excellent antioxidant activity.

In particular, it is known to help prevent anemia because it contains not only a large amount of folic acid, a component necessary for blood production and fetal neural tube development, but also iron.

Accordingly, the present invention preferably contains 2-4 parts by weight of red beet concentrate. If the concentration of red beet is less than 2 parts by weight, the inherent efficacy of red beet cannot be sufficiently exhibited. If it exceeds 4 parts by weight, the fishy taste of red beet is strong. As it ages, the flavor diminishes.

Prunes (prune) are food raw materials used to promote digestion and improve the intestinal environment, and are native to California, USA, and are known as western plums.

Prunes are rich in fiber, iron, vitamins, minerals, etc., which cause the contraction of the intestines to expel wastes from the body. It is a fruit that has been The US Food and Drug Administration (FDA) has recognized that prune juice is effective in preventing heart disease, and in Korea, it is widely sold as a food consumed to improve constipation.

Accordingly, the present invention preferably contains 2 to 4 parts by weight of the prune concentrate, and if the prune concentrate is less than 2 parts by weight, the inherent efficacy of the prune cannot be sufficiently exhibited. do.

Rice germ contains abundant amounts of GABA, lysine, beta-glucan, octacosanol, alpha-tocopherol, gamma oryzanol, lysine, dietary fiber, various vitamins, minerals or calcium. It is known to have effects such as improvement, diet, prevention of constipation, endurance, strengthening of immunity, anti-cancer and anti-aging of cells.

Accordingly, the present invention preferably contains 0.5 to 1 parts by weight of the rice bud extract concentrate, and when the rice bud extract concentrate is less than 0.5 parts by weight, the inherent efficacy of the rice buds is not sufficiently exhibited, and the effect of alleviating the bitter taste of arrowroot is insignificant, If it exceeds 1 part by weight, there is a risk of rancidity due to many fats and oils.

Barley shoots are known as a treasure trove of superenzymes that detoxify carcinogens and free radicals. Barley shoots have high nutritional value and rich content of active ingredients. For example, compared to spinach, a representative nutritional vegetable, potassium contains 18 times and vitamin C 3 times compared to the same weight.

Chlorophyll, which is abundantly contained in young leaves of barley shoots, is a treasure trove of enzymes, and it is naturally equipped with enzymes that break down into amino acids, which are components of proteins in the body, to make blood and flesh, and kill free radicals. Because it is rich in this enzyme essential for organs in our body, it prevents aging of the human body, contains substances that lower blood sugar, the cause of diabetes, reduces blood cholesterol, and is also involved in the treatment and prevention of high blood pressure and arteriosclerosis. Here are the research results.

Potassium contained abundantly in barley shoots helps cells to actively metabolize energy, and prevents the increase of sodium and ammonia ions in the body, thereby relieving body fatigue. It is known to help.

Accordingly, the present invention preferably contains 0.5 to 1 part by weight of barley shoot extract concentrate, and when the barley shoot extract concentrate is less than 0.5 parts by weight, the inherent efficacy of barley shoots cannot be sufficiently exhibited, and when it exceeds 1 part by weight, the astringency and flavor are strong and the overall flavor and taste is altered

Rice grain syrup can be purchased from commercially available products or manufactured directly, and ingredients of rice, water, and malt are used. It is mixed with water and heated and fermented to make sweet sake, the fermented sweet sake is filtered, and the filtered sweet sake is heated and concentrated again to prepare a thick rice coarse syrup.

Accordingly, the present invention preferably contains 14 to 18 parts by weight of rice coarse powder, and when the rice coarse powder is less than 14 parts by weight, the sweetness is weak and the flavor is lowered, and when it exceeds 18 parts by weight, the sweetness is strong, and the harmony of functionality and preference is reduced. .

On the other hand, the kudzu mixed concentrate containing pomegranate of the present invention is a medicinal plant concentrate prepared by mixing jujube, angelica, peony, sukjihwang, cheongung, baekchul, astragalus, goji berry, cornus oil, baekbongryeong and water, which can help prevent adult diseases. may be further mixed.

Accordingly, the present invention preferably contains 1 to 3 parts by weight of the medicinal plant concentrate, and if the medicinal plant concentrate is less than 1 part by weight, the functionality of the medicinal plant cannot be sufficiently transferred to the concentrate, and if it exceeds 3 parts by weight, the characteristic flavor and taste As it gets stronger, the preference of the concentrate decreases.

On the other hand, Figure 1 is a process diagram showing a method for producing a mixed concentrate of arrowroot containing pomegranate according to the present invention.

As shown in FIG. 1, the method for preparing a kudzu mixed concentrate containing pomegranate according to the present invention includes (1) cutting and pulverizing kudzu (S100), (2) preparing a kudzu extract (S200), (3) preparing a mixture (S300), (4) concentrating the mixture (S400), and (5) low-temperature aging the concentrate (S500).

(1) In the step of cutting and pulverizing arrowroot (S100), the washed arrowroot is cut to a predetermined size and then pulverized.

After washing arrowroot thoroughly with water, dry it for a certain amount of time in a shaded place, and then cut it into 15-20cm pieces. The cut arrowroot is put into a grinder and grinded.

On the other hand, in the present invention, before performing the step (S100) of cutting and pulverizing the arrowroot, after removing the water from the washed arrowroot, put the arrowroot into the licorice hot water extract and immersion for 30-40 minutes can be performed. . At this time, the licorice hot water extract is used after cooling, not immediately after hot water extraction.

The licorice hot water extract was prepared by boiling at a temperature of 90° C. for 20 minutes at a rate of 20 g of licorice per 1 L of water, and the prepared licorice hot water extract is stored in an airtight container and stored in a refrigerator.

As described above, by immersing arrowroot in licorice hot water extract prior to cutting and pulverizing arrowheads, it prevents the occurrence of mold or rancidity in the arrowroot, removes the inherent bitter taste of arrowroot, and at the same time softens the texture of the arrowroot. has the effect of making

(2) In the step of preparing the arrowroot extract (S200), the crushed arrowroot and water of the step (1) are put into a press and then compressed to prepare the arrowroot extract.

That is, it is preferable to use the extract having a concentration of 1 to 10 brix by putting the crushed arrowroot and water into the press in a weight ratio of 6:4, then extracting it until it becomes 10 to 50% of the volume of the initial water. The reason is that, when prepared by mixing other concentrates with the arrowroot extract, if the concentration is 10brix or more, the preference for the arrowroot mixture concentrate is reduced.

(3) In the step of preparing the mixture (S300), the arrowroot extract prepared in the step (2) is mixed with pomegranate concentrate, red beet concentrate, prune concentrate, rice germ extract concentrate, barley shoot extract concentrate and rice crude oil to prepare a mixture .

The mixture is based on the total weight of the mixture, 68 to 72 parts by weight of arrowroot extract, 4.5 to 5.5 parts by weight of pomegranate concentrate, 2 to 4 parts by weight of red beet concentrate, 2 to 4 parts by weight of prune concentrate, 0.5 to 1 part by weight of rice bran extract concentrate. , 0.5 to 1 parts by weight of barley sprout extract concentrate and 14 to 18 parts by weight of rice crude oil are mixed.

The pomegranate concentrate is obtained by separating the peel and pomegranate kernels from the washed pomegranate, then adding the pomegranate kernels and water to an extractor in a weight ratio of 2:8 to extract at a temperature of 60 to 70°C, filtering the extracted pomegranate extract and vacuum It is prepared by putting it into a vacuum concentrator and concentrating it at a temperature of 60~65℃. In particular, the concentration of the pomegranate concentrate is preferably adjusted to be 60 to 65 brix. The reason is that when using pomegranate concentrate to prepare a mixed kudzu concentrate, if it is concentrated to 65brix or more, the preference of the kudzu mixed concentrate is reduced.

The red beet concentrate is washed and peeled, put in a juicer to juice, and filtered, and the juice is put into a vacuum condenser and concentrated at a temperature of 40 to 50° C. so that the concentration is 60 to 65 brix. do.

The prune concentrate was purchased and used in the market, and therefore, a detailed description of the method for preparing the prune concentrate will be omitted.

The rice germ extract concentrate is called by immersing the rice germ washed with water in water, roasting the soaked rice germ for 15 to 20 minutes at a temperature of 20-30 ° C. Extracting the roasted rice germ with hot water to prepare a rice germ extract And after filtering the rice bran extract, it is put into a vacuum concentrator and concentrated at a temperature of 60 to 65 ° C.

The heating temperature and heating time of the rice germ are optimal conditions in which the medicinal ingredients of the rice germ are sufficiently extracted, and correspond to the range for sufficiently delivering the efficacy of the rice germ to the concentrate.

The reason for roasting the rice germ is to alleviate the bitter taste of arrowroot by making it have a savory taste while having a unique taste and aroma.

The roasted rice germ is extracted with hot water to minimize the destruction of taste, flavor, and nutrients, and the prepared rice germ extract is put into a vacuum concentrator and concentrated at a temperature of 60 to 65 ° C. Make it ~50brix.

At this time, if the concentration of the rice germ extract concentrate is less than 40brix, the unique flavor, taste, and sugar effect of the rice germ are insignificant, and if it exceeds 50brix, the taste and preference of the concentrate is reduced.

The barley shoot extract concentrate is prepared by washing the harvested barley shoots with water, squeezing the dehydrated barley shoots, filtration, and pouring the extract into a vacuum concentrator and concentrating at a temperature of 40-50°C.

The reason for juicing the barley shoots without drying or hydrothermal treatment is to prevent the effective ingredients from being reduced due to the destruction of the unique medicinal ingredients of the barley shoots.

On the other hand, the barley sprout juice is put into a vacuum concentrator and concentrated at a temperature of 40-50° C. so that the concentration is 40-50 brix.

At this time, if the concentration of the barley shoot extract concentrate exceeds 50brix, the green flavor is strong and the preference of the concentrate is reduced.

The rice coarse cheong was used by purchasing a product distributed in the market, and therefore, a detailed description of the manufacturing method of the rice coarse cheong will be omitted.

On the other hand, when preparing the mixture in step (3), based on the total weight of the medicinal plant mixture, 5 to 10 parts by weight of jujube, 5 to 10 parts by weight of angelica, 3 to 10 parts by weight of peony, 3 to 10 parts by weight of Sukhumi, By mixing 5-10 parts by weight of cheongung, 3-10 parts by weight of baekchul, 5-10 parts by weight of Astragalus, 5-10 parts by weight of Goji berry, 5-10 parts by weight of cornflower oil, 3-10 parts by weight of baekbongryeong and 40-50 parts by weight of water. After extraction for 12 to 14 hours at a temperature of 90 to 100 ℃, the concentrated medicinal plant concentrate prepared by concentration for 1 to 2 hours at a temperature of 60 to 70 ℃ can be further mixed.

The preparation of the medicinal plant concentrate by the above method could efficiently extract and concentrate useful ingredients unique to medicinal plants, and also harmonize well with the taste and aroma when mixed with the arrowroot extract.

Meanwhile, since the composition ratio and critical significance of the compositions have already been described above, a detailed description thereof will be omitted.

(4) In the step of concentrating the mixture (S400), the mixture prepared in step (3) is heated while stirring and concentrated.

Preferably, in the step of concentrating the mixture (S400), the mixture prepared in step (3) is concentrated by heating while stirring at a temperature of 60 to 80° C. for 1 to 2 hours.

In a state outside the range of the heating temperature and heating time, there is a problem in that the sterilization effect is lowered. That is, the effect of finally sterilizing the concentrate can be exhibited at the same time, and furthermore, there is an effect of suppressing the characteristic flavor. In particular, the final kudzu mixed concentrate has a concentration in the range of 30 to 35 brix, and when it is out of the concentration range, the preference of the kudzu mixed concentrate is reduced.

(5) In the low-temperature aging of the concentrate (S500), the concentrated solution concentrated in step (4) is filtered and then aged at a low temperature.

Preferably, in the low-temperature aging of the concentrate (S500), the concentrated liquid concentrated in step (4) is filtered and then aged at a temperature of 2-5° C. for 20-28 hours at a low temperature. In a state outside the range of the heating temperature and heating time, the nutrients are oxidized, causing a change in taste and aroma.

Thereafter, the kudzu mixed concentrate aged at low temperature in step (5) may be packaged in a container after cooling, and in this case, the container may be individually packaged and distributed using a stick pouch or the like.

Hereinafter, the present invention will be described in more detail by way of Examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

[ Example ]

The washed arrowroot was cut to a predetermined size and then pulverized, and the milled arrowroot and water were put in a press and then compressed to prepare an arrowroot extract.

70 parts by weight of arrowroot extract, 5 parts by weight of pomegranate concentrate, 2 parts by weight of red beet concentrate, 2 parts by weight of prune concentrate, 1 part by weight of rice bud extract concentrate, 1 part by weight of barley shoot extract concentrate, 3 parts by weight of medicinal plant concentrate, and 16 parts by weight of rice crude extract A mixture was prepared by mixing the parts, and the mixture was concentrated by heating while stirring at a temperature of 70°C for 1 hour, and the concentrated concentrate was filtered and then aged at a low temperature for 24 hours at a temperature of 5°C to prepare a kudzu mixed concentrate. did.

In the above, the rice germ extract concentrate is called by immersing the rice germ washed with water in water, roasting the soaked rice germ for 15 minutes at a temperature of 25 ℃, extracting the roasted rice germ with hot water to prepare a rice germ extract, and filtering the rice germ extract Then, it was put into a vacuum concentrator and concentrated at a temperature of 60° C.

The barley shoot extract concentrate was prepared by washing the harvested barley shoots with water, squeezing the dehydrated barley shoots, filtration, and pouring the extract into a vacuum concentrator and concentrating at a temperature of 45°C.

In the above, the medicinal plant concentrate is a mixture of jujube, angelica, peony, sukhumi hwang, cheongung, baekchul, astragalus, gugija, cornflower oil, baekbongryeong and water, extracted at a temperature of 100°C for 12 hours, and then concentrated at a temperature of 60°C for 2 hours. was prepared.

Kinds Example Comparative Example 1 Comparative Example 2 kudzu extract 70 70 68 pomegranate concentrate 5 5 5 Red Beet Concentrate 2 4 - Prunes Concentrate 2 3 4 Rice Bud Extract Concentrate One One One Barley shoot extract concentrate One One One medicinal plant concentrate 3 - 3 rice bran 16 16 18

[ comparative example One]

A kudzu mixed concentrate was prepared by the method of the above example, but the kudzu mixed concentrate was prepared by using a mixture in which the blending ratio of the concentrate was mixed except for the medicinal plant concentrate as shown in Table 1 when the mixture was prepared.

[ comparative example 2]

A kudzu mixed concentrate was prepared by the method of the above example, but the kudzu mixed concentrate was prepared by using a mixture in which the mixing ratio of the concentrate was mixed except for the red beet concentrate as shown in Table 1 when preparing the mixture.

[Control 1]

It was prepared by purchasing the "Kurdang Concentrate" product manufactured by "Serim Food Raw Materials" and sold on the market.

[Control 2]

Prepared by purchasing a "kudzu cheong" product manufactured by "Cheongjeong Farm" and sold on the market.

[ Experimental example One]

A sensory test was performed to determine the preference of the kudzu mixed concentrate prepared in Examples and Comparative Examples and the kudzu concentrate of the control 1 and the kudzu cheong of the control 2.

The sensory test was evaluated in the order of smell, taste, and overall preference, and 20 adult males and females were selected and evaluated for smell, taste, and overall preference, respectively.

(A 5-point scale was used, indicating 1 point very bad, 2 points bad, 3 points average, 4 points good, and 5 points very good by dividing the evaluation items.)

division Example Comparative Example 1 Comparative Example 2 Control 1 Control 2 smell 4.6 4.4 4.3 3.7 3.6 taste 4.3 4.3 4.2 3.5 3.4 symbol 4.5 4.3 4.2 3.4 3.3

As can be seen from Table 2 above, in the sensory evaluation of each item for smell and taste, the arrowroot mixture concentrate of Examples and Comparative Examples prepared by mixing arrowroot extract, various concentrates, and rice bran was mainly concentrated only with arrowroot. Compared to the kudzu concentrate of Control 1 and the kudzu of Control 2, the evaluation was relatively excellent. In particular, according to other opinions, it was evaluated that the kudzu extract, prepared by mixing various concentrates and rice bran extract, did not have the characteristic bitter taste of arrowroot, but rather had increased sweetness and savory taste.

Therefore, in the overall preference, both the kudzu mixed concentrate of Examples and Comparative Examples showed high acceptance, and it was confirmed that the overall sensory characteristics were excellent compared to the kudzu concentrate of the control 1 and the kudzu of the control 2.

Although the present invention has been described with reference to the accompanying drawings in terms of preferred embodiments, it will be apparent to those skilled in the art that many various obvious modifications can be made therein without departing from the scope of the present invention. Accordingly, the scope of the present invention should be construed by the appended claims including examples of many such modifications.

Claims (10)

(1) cutting the washed arrowroot into a predetermined size and then pulverizing;
(2) preparing a kudzu extract by putting the crushed kudzu and water in a press in step (1) and then compressing;
(3) preparing a mixture by mixing the arrowroot extract prepared in step (2) with pomegranate concentrate, red beet concentrate, prune concentrate, rice bud extract concentrate, barley sprout extract concentrate and rice crude oil;
(4) heating and concentrating the mixture prepared in step (3) while stirring; and
(5) filtering the concentrated liquid concentrated in step (4) and then aging at low temperature;
When preparing the mixture in step (3), based on the total weight of the medicinal plant mixture, 5-10 parts by weight of jujube, 5-10 parts by weight of Angelica, 3-10 parts by weight of peony, 3-10 parts by weight of Sukhumvit, 5 parts by weight of cheongung ~10 parts by weight, 3-10 parts by weight of baekchul, 5-10 parts by weight of astragalus, 5-10 parts by weight of Goji berry, 5-10 parts by weight of cornflower oil, 3-10 parts by weight of baekbongryeong and 40-50 parts by weight of water Preparation of a kudzu mixed concentrate containing pomegranate, characterized in that after extraction at a temperature of 100 ° C. for 12 to 14 hours, and then concentrating at a temperature of 60 to 70 ° C. for 1 to 2 hours, the medicinal plant concentrate is further mixed Way.
The method according to claim 1,
The mixture of step (3), based on the total weight of the mixture, is 68 to 72 parts by weight of arrowroot extract, 4.5 to 5.5 parts by weight of pomegranate concentrate, 2 to 4 parts by weight of red beet concentrate, 2 to 4 parts by weight of prune concentrate, and extract from rice bran. A method of producing a mixed kudzu concentrate containing pomegranate, characterized in that it is prepared by mixing 0.5 to 1 parts by weight, 0.5 to 1 parts by weight of barley shoot extract concentrate, and 14 to 18 parts by weight of rice crude oil.
The method according to claim 1,
In step (4), the mixture prepared in step (3) is heated while stirring at a temperature of 60 to 80° C. for 1 to 2 hours to concentrate.
The method according to claim 1,
In step (5), after filtering the concentrated solution concentrated in step (4), the method for producing a kudzu mixed concentrate containing pomegranate, characterized in that it is aged at a low temperature for 20 to 28 hours at a temperature of 2 to 5 ° C.
The method according to claim 1,
The pomegranate concentrate is obtained by separating the peel and pomegranate kernels from the washed pomegranate, then adding the pomegranate kernels and water to an extractor in a weight ratio of 2:8 to extract at a temperature of 60 to 70°C, filtering the extracted pomegranate extract and vacuum A method for producing a kudzu mixed concentrate containing pomegranate, characterized in that it is concentrated at a temperature of 60 ~ 65 ℃ by putting it into a reduced pressure concentrator.
The method according to claim 1,
The rice germ extract concentrate is called by immersing the rice germ washed with water in water;
Roasting the soaked rice bran for 15 to 20 minutes at a temperature of 20 to 30 ℃;
extracting the roasted rice bran with hot water to prepare a rice germ extract; and
A method for producing a kudzu mixed concentrate containing pomegranate, characterized in that it is prepared through a step of filtering the rice bud extract and then adding it to a vacuum concentrator and concentrating at a temperature of 60 to 65°C.
The method according to claim 1,
The barley shoot extract concentrate is prepared by washing the harvested barley shoots with water, squeezing the dehydrated barley shoots, filtration, and pouring the juice into a vacuum concentrator to concentrate at a temperature of 40 to 50 ° C. A method for preparing the kudzu mixed concentrate containing kudzu.
delete The method according to claim 1,
The kudzu mixed concentrate is a method for producing a kudzu mixed concentrate containing pomegranate, characterized in that it has a concentration in the range of 30 to 35 brix.
A kudzu mixed concentrate containing pomegranate prepared by the method of any one of claims 1 to 7 and 9.

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