KR102346505B1 - Raw jujube mixed drink with antioxidant function and its manufacturing method - Google Patents

Abstract

The present invention relates to a mixed drink using a raw jujube having an antioxidant function and a manufacturing method thereof. According to the present invention, a ground raw jujube juice has excellent antioxidant activation and preserves a taste of a fresh raw jujube compared to jujube tea using a traditionally manufactured dried jujube, thereby providing a functionally and sensually superior drink.

Description

Raw jujube mixed drink with antioxidant function and its manufacturing method {Raw jujube mixed drink with antioxidant function and its manufacturing method}

The present invention relates to a mixed drink using raw jujube having antioxidant activity and a method for preparing the same.

Jujube ( Zizyphus jujuba Milller) is a fruit of a deciduous broad-leaved tree belonging to the Rhamnaceae family. There are no specific records, and it is assumed that full-scale cultivation began in the Goryeo Dynasty. In Korea, the names of jujubes have been determined by naming the main producing regions of jujubes, and conventional varieties include Bokjo, Boeun jujube, and Sanjo, and improved varieties include Mudung jujube and Geumseong jujube.

Jujube is rich in nutrients as a health food since ancient times, and is an essential ingredient along with licorice in herbal medicine. Jujube contains a lot of carbohydrates and ascorbic acid. alkaloids), saponins, vitamins, organic acids, and amino acids have been reported. As for its efficacy, pharmacological effects such as laxatives, diuretics, tonics, cholestasis, gangrene, stamina recovery, expectorants, and anti-inflammatory drugs have been reported and confirmed, and are used in various herbal medicines.

However, since the harvest period of jujube is short, about 10 days, and storage is not good, only a small part is consumed in the form of a raw fruit at the time of harvest, and most of it is distributed and consumed in the form of dried jujubes. In addition, most dried jujubes are consumed in a dry form using the hot air drying method, but when dried with hot air, the surface moisture of the jujube dries quickly and the surface of the jujube becomes hard rapidly, so it is relatively easy to discharge the internal moisture. Therefore, there is a problem that the color appears dark and cloudy. In particular, when dried jujubes are prepared as tea or beverages, the color is dark and cloudy, which is not visually good, and the nutrients contained in the jujubes are easily destroyed.

Accordingly, the present inventors developed a beverage using raw jujube to increase the use value of raw jujube and to consume useful components of non-dried jujube.

(0001) Republic of Korea registered patent KR 10-1093193

(0001) Jay Park, et al. "Analysis of nutritional components and physiological activity by jujube variety." Journal of the Korean Society for Food and Nutrition 30.4 (2017): 841-846.

One object of the present invention is to prepare a raw jujube juice prepared by 1) separating the flesh and seeds of raw jujube, adding water to the separated raw jujube flesh and pulverizing it; 2) separating the flesh and seeds of the raw jujube, adding water to the separated raw jujube flesh, heating it for 2 to 4 hours, lowering it through a sieve, and heating again to prepare a heat-treated raw jujube juice; and 3) mixing the heat-treated raw jujube juice and the ground raw jujube juice in a ratio of 8:2 to 9:1 to prepare a raw jujube mixed drink.

Another object of the present invention is to provide a raw jujube mixed drink prepared by the above manufacturing method.

One aspect of the present invention comprises the steps of: 1) separating the flesh and seeds of raw jujube, adding water to the separated raw jujube flesh, pulverizing the raw jujube juice; 2) separating the flesh and seeds of the raw jujube, adding water to the separated raw jujube flesh, heating it for 2 to 4 hours, lowering it through a sieve, and heating again to prepare a heat-treated raw jujube juice; and 3) mixing the heat-treated raw jujube juice and the ground raw jujube juice in a ratio of 8:2 to 9:1 to prepare a raw jujube mixed drink.

According to one embodiment of the present invention, the raw jujube juice ground in step 1) may be additionally frozen at -18°C to -20°C and then pulverized.

According to one embodiment of the present invention, based on the 0.8L volume of water in step 1), the weight of the raw jujube in step 1) may be 800g to 900g.

According to one embodiment of the present invention, based on the 4.5L volume of water in step 2), the weight of the raw jujube in step 2) may be 800g to 900g.

According to one embodiment of the present invention, after step 3), the method may further include the step of 4) mixing the juice of one or more plants selected from the group consisting of gaetbangpung herbs, tribal herbs and ice plants with a raw jujube mixed drink. have.

According to one embodiment of the present invention, the weight ratio of the raw jujube mixed drink and the juice liquid may be 20:1 to 20:4.

Another aspect of the present invention provides a raw jujube mixed drink prepared by the above method.

The ground raw jujube juice of the present invention has superior antioxidant activity than the traditionally prepared jujube tea using dried jujube and preserves the fresh taste of raw jujube, so it can provide a functionally and sensually superior beverage.

1 is a schematic diagram showing the manufacturing process of a raw jujube mixed drink.

Hereinafter, it will be described in detail with reference to FIG. 1 for explaining an embodiment of the present invention.

1 is a schematic diagram sequentially illustrating a manufacturing process of a raw jujube mixed drink having antioxidant functionality according to an embodiment of the present invention.

The method of manufacturing a beverage using raw jujube according to an embodiment of the present invention may include separating the flesh and seeds of the raw jujube. The flesh of the raw jujube may include the skin of the raw jujube, and the separating may mean removing only the peeled seeds of the raw jujube. Jujube seeds were separated because they were hard and difficult to grind. A part of the separated raw jujube pulp can be used for manufacturing raw jujube juice, and the remaining raw jujube pulp can be used for heat-treated raw jujube juice.

Water was added to the separated raw jujube flesh and pulverized to prepare raw jujube juice. Specifically, 0.8L of water was added to 60 raw jujubes (840g) and ground with a grinder to prepare 1.65L of ground raw jujube juice, and the sugar content was 16.0brix. When the sugar content of raw jujube alone was measured, it was 26.5brix. After the crushed raw jujube is frozen at -18°C to -20°C, it can be further crushed using a Pacojet. When the raw jujube skin is pulverized with a general grinder, the particles are not completely ground, so the skin of the raw jujube can be completely pulverized by additionally pulverizing it using a Pacojet (fine grinding cooker).

Water was added to the separated raw jujube flesh, heated for 2 to 4 hours, lowered through a sieve, and heated again to prepare heat-treated raw jujube juice.

Specifically, the heating time of the raw jujube is preferably 2 to 4 hours, and more preferably 3 hours. Add 4.5L of water to 60 raw jujubes, boil over low heat for about 3 hours, remove the skin through a sieve, and then boil again to prepare 1.65L of jujube extract.

The heat-treated raw jujube juice and the ground raw jujube juice were mixed in a weight ratio of 8:2 to 9:1 to prepare a ground raw jujube juice. It is preferable to mix the heat-treated raw jujube juice and the ground raw jujube juice in a ratio of 8:2 to 9:1, more preferably 8:2.

In the present invention, since the heat-treated raw jujube juice and the ground raw jujube juice differ in antioxidant activity, sugar content, and sensory properties, the raw jujube grinded to produce the raw jujube juice with excellent antioxidant activity while maximizing the fresh feeling of the raw jujube The juice and the heat-treated raw jujube juice were mixed.

Accordingly, the present invention provides a raw jujube mixed drink prepared by the above method.

On the other hand, in order to improve the total phenol and total flavonoid content and antioxidant capacity of the raw jujube mixed drink prepared according to an embodiment of the present invention, and to enhance sensory properties, it is selected from the group consisting of gaetbangpungnamul, sebalnamul, and ice plant. One or more plant juices may be further mixed.

The raw jujube mixed drink in which the juice of Gaetbangpung herbs, tribal herbs, or ice plant is further mixed is particularly superior in refreshing feeling, flavor, and overall preference compared to the raw jujube mixed drink in which the juice is not mixed. This is because the fresh yet refreshing scent captures the grassy scent of raw jujube, and the freshness of the juice is added to the sweetness of the monotonous raw jujube mixed drink, which doubles the refreshing feeling.

When the raw jujube mixed drink and the juice are mixed in a weight ratio of less than 20: 1, the freshness and flavor resulting from the juice is insufficient, contributing to the sensuality of the raw jujube mixed beverage is insignificant, and it is to be mixed at a weight ratio of more than 20:4. In this case, the bitter taste of the juice is too strong and the overall preference of the raw jujube mixed drink is halved.

Therefore, the raw jujube mixed beverage and the juice may be mixed in a weight ratio of 20: 1 to 20: 4, and preferably mixed in a weight ratio of 20: 2.

Hereinafter, the present invention will be described in more detail through one or more embodiments. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

<Example 1> Manufacturing method of beverage using jujube

<1-1> Manufacturing method of beverage using raw jujube

After separating the flesh and seeds of 60 raw jujubes (Boeun-gun, Chungcheongnam-do), 0.8L of water was added to the pulp and crushed with a grinder to prepare a beverage using 1.65L of raw jujubes. The sugar content of the drink using raw jujube was 16.0brix.

<1-2> Manufacturing method of beverage using heated raw jujube

After separating the flesh and seeds of 60 raw jujubes (Boeun-gun, Chungcheongnam-do), add 4.5L of water to the pulp, boil it for about 3 hours over low heat, remove it through a sieve, filter the skin, and boil again using 1.65L of heated raw jujube. Beverages were prepared. The sugar content of the beverage using heated raw jujube was 10brix.

<Comparative example> Manufacturing method of traditional tea using dried jujube

Add 4.0L of water to 60 dried jujubes (600g) in Boeun-gun, Chungcheongnam-do, boil for about 3 hours on low heat, strain through a sieve, filter seeds and skins, and boil again to prepare a traditional tea using 1.65L dried jujubes. The sugar content of the traditional tea using dried jujube was 10.8 brix.

<Example 2> Analysis of antioxidant activity of beverages using raw jujube

A sample was prepared to analyze the antioxidant activity of the beverage using the raw jujube prepared in Example 1 and the traditional tea using the dried jujube. After drying the beverage using the raw jujube prepared in Example 1 and the traditional tea using the dried jujube prepared in Comparative Example at -80°C for 96 hours using a freeze dryer (MCFD 8505, Ilshin Lab Co., Seoul, Korea), It was pulverized with a grinder (HB-310, Hibell Co., Seoul, Korea) and put down on a 100mesh precision mesh to be powdered. After adding 1000 mL of 60% ethyl alcohol to 50 g of each powder prepared, extraction was performed with stirring at 25° C. for 24 hours, and the supernatant was separated and filtered through filter paper (Whatman No. 4). After filtration, it was concentrated with a rotary evaporator (EYELA Co, 7N-1000, Tokyo, Japan), and frozen in a deep freezer at -70 ° C (deep freezer, New Brunswik Scientific Co. New Brunswick, USA) for 24 hours and then for 72 hours It was freeze-dried (Freezer Dryer, Operon Eng Co., Seoul, Korea). After the freeze-dried sample was pulverized using a barnacle, it was powdered by passing it through a 100 mesh standard mesh sieve, and then stored at -4°C for use.

<2-1> Total phenol analysis

The amount of polyphenols contained in the beverage using the raw jujube prepared in Example 1 and the traditional tea using the dried jujube was measured.

Specifically, the total polyphenol content was 150 μl of a sample according to Folin-Ciocalteu's method (Amerine & Ough 1980), 2.4 mL of distilled water, 150 μl of 2 N Folin-Ciocalteu reagent (Sigma-Aldrich Co, St Louis, Mo, USA); After mixing 300 μl of 20% Na ₂ CO _{3 and} reacting in the dark for 1 hour, the absorbance value was measured at 750 nm through a spectrophotometer. The phenolic compound content was converted to the standard curve prepared by the above method using gallic acid (Sigma-Aldrich Co), a standard material, and expressed as mg/g of GAE (mg gallic acid equivalent) in the extract.

As a result, it was confirmed that the beverage using raw jujube had a higher total phenol content than traditional tea using dried jujube, and that the heat-treated raw jujube juice had a higher total phenol content than the ground raw jujube juice (Table 1).

Antioxidant analysis sample content f-value Total phenol content
(mg GAE/g) Ground Jujube Juice 21.53±1.94 ^b 22.175 (0.002) ^*** Heat-treated raw jujube juice 24.01±2.48 ^b Heat-treated dried jujube traditional tea 12.09±2.48 ^a

GAE:Galic acid, All values represent Mean ± S.D. of triplicate independent experiments

<2-2> Total flavonoid analysis

The amount of flavonoids known to have strong antioxidant power among polyphenols contained in beverages using raw jujube and traditional tea using dried jujubes prepared in Example 1 was measured.

Total flavonoid content was colorimetrically quantified using the method of Moreno et al. After adding and mixing 10 mL of 90% diethylene glycol and 1 mL of 1 N NaOH to 1 mL of a beverage using raw jujube, time-reacted in a constant temperature water bath at 37°C, followed by a UV-Spectrophotometer (Molecular devices, SpectraMax M2, Sunnyvale, CA, USA). was used to measure the absorbance at 420 nm. The total flavonoid content was calculated using quercetin (quercetin, Sigma-Aldrich, St. Louis, MO, USA) as a standard material, and the flavonoid content was expressed as QE (quercetin equivalent) mg/g per dry sample weight.

As a result, it was confirmed that the beverage using raw jujube had a significantly higher total flavonoid content than the traditional tea using dried jujube, and that the heat-treated raw jujube juice had a higher total flavonoid content than the ground raw jujube juice (Table 2).

Antioxidant analysis sample content f-value total flavonoids
content
(mg QE/g) Ground Jujube Juice 97.78±1.92 ^a 13.752 (0.006) ^** Heat-treated raw jujube juice 168.89±39.06 ^b Heat-treated dried jujube traditional tea 75.56±5.09 ^a

QE: Quercertin, All values represent Mean ± S.D. of triplicate independent experiments

<2-3> Radical scavenging ability analysis

To measure the effectiveness of DPPH radical scavenging, the color concentration of DPPH, a reagent containing active oxygen, changes color when active oxygen is removed by an antioxidant.

Specifically, after adding 20 μl of a drink using raw jujube and a traditional tea using dried jujube to 80 μl of 0.2 mM DPPH ethanol solution, mix well for 10 seconds and react at room temperature for 10 minutes to perform ELISA (Shimadzu UV-1601, Tokyo, Japan) ) was used to measure the absorbance at 517 nm. The untreated group was treated with 20 μl of DMSO and absorbance was measured. The DPPH radical scavenging ability of each sample was calculated by the following formula.

Radical scavenging activity (RSA,%) = (1-A/B)

A: absorbance of the sample addition section, B: absorbance of the untreated section

As a result, the beverage using raw jujube had higher active oxygen scavenging ability than traditional tea using dried jujube, and the heat-treated raw jujube juice had a higher active oxygen scavenging ability than the ground raw jujube juice. In particular, it was confirmed that the ground raw jujube juice had a higher active oxygen scavenging ability than the control (BTH) (Table 3).

Antioxidant analysis sample content f-value DPPH radical scavenging activity (%)
(1mg/ml) Control (BTH) 85.59±.0.55 154.194
(0.000) ^*** Ground Jujube Juice 86.59±4.49 Heat-treated raw jujube juice 93.91±2.25 Heat-treated dried jujube traditional tea 43.70±3.02

All values are Mean ± S.D. of three independent experiments. (p<0.005)

<Example 3> Analysis of chromaticity of beverages using raw jujube

The chromaticity of the juice using the raw jujube prepared in Example 1 and the heat-treated dried jujube traditional tea was analyzed.

Specifically, using a colorimeter (Chroma Meter CR-300, Minolta Co., Osaka, Japan), brightness (L), redness (Redness, a), yellowness (Yellowness, b) and total color difference (E= The value of √(L₁-L₂)²+(a₁-a₂)²=(b₁-b₂)²) was measured three times, and the average value was obtained. At this time, the L value of the standard white plate used was 93.35, the a value was -0.67, and the b value was +4.67.

Statistical processing was performed using SPSS (Statistics Package for Social Science, Ver.18.0) program. One-way analysis of variance was performed to see the mean difference between each sample. The assay was carried out.

As a result, it was confirmed that the heat-treated dried jujube traditional tea had a lower brightness value (L) than that of ground raw jujube juice or heat-treated raw jujube juice (Table 4).

chromaticity sample △L △a △b △E Ground Jujube Juice 26.31±1.03 2.47±0.12 7.37±0.23 27.44±0.99 Heat-treated raw jujube juice 25.85±0.38 0.25±0.11 8.11±0.20 27.09±0.31 Heat-treated dried jujube traditional tea 13.98±2.44 2.36±0.51 4.65±0.29 14.98±2.16

<Example 4> Manufacturing method and sensory evaluation of raw jujube beverage

<4-1> Manufacturing method of raw jujube drink

The ground raw jujube juice prepared in Example 1 and the heat-treated raw jujube juice had better antioxidant activity and brighter color than the heat-treated dried jujube traditional tea. The heat-treated raw jujube juice had slightly better antioxidant activity compared to the raw jujube juice, but since the raw jujube had no freshness, two juices using the raw jujube were mixed in various proportions as shown in Table 5 below to prepare a raw jujube drink.

division Mixing ratio (weight ratio) Preparation Example 1 Preparation 2 Preparation 3 Preparation 4 Ground Jujube Juice 10 20 30 40 Heat-treated raw jujube juice 90 80 70 60

<4-2> Sensory evaluation of raw jujube drinks

The sensory evaluation of the raw jujube drink was conducted through a scoring test, and 15 experienced graduate students of the Department of Food and Nutrition, who had been educated on the sensory evaluation in advance, were selected as a panel. Four samples were randomly provided to the selected panel, and the panelists were instructed to evaluate color, sweetness, aroma, and overall preference. At this time, each item was evaluated on a 7-point scale (1 point very bad, 7 points, very good). After evaluating one sample, the mouth was rinsed with water and the other sample was sampled. Sufficient space was provided to prepare the sensory evaluation sheet, and the evaluation time was limited to around 10 minutes.

As a result, it was confirmed that the color, sweetness, flavor, and overall preference were high when the mixing ratio of the ground raw jujube juice and the heat-treated raw jujube juice was 20:80 (Table 6).

division Preparation Example 1 Preparation 2 Preparation 3 Preparation 4 color 4.75 5.5 4.25 3.75 sweetness taste 4.0 4.75 5.5 4.25 flavor 3.5 4.75 4.75 4.5 Comprehensive symbol map
(overall quality) 3.75 4.75 4.25 3.75

<Example 5> Preparation of raw jujube mixed beverage and analysis of antioxidants

<5-1> Manufacturing method of raw jujube mixed drink

In order to increase the functionality and preference of the raw jujube beverage of Preparation Example 2 prepared in Example 4, the raw jujube drink of Preparation Example 2 was added with the extract of sebal namul (domestic), Gaetbang pungnamul (domestic) or ice plant (domestic), respectively. By mixing 10% (w/w), antioxidant activity and sensory evaluation were performed. Juicing was performed using a juicer (HZS-SBF19, Hurom, Korea).

<5-2> Total phenol analysis

Each raw jujube mixed drink in which 10% (w/w) of the juice of the raw jujube drink of Preparation Example 2 was mixed with each of three balsamul (Preparation Example 5), Gaetbang Pungnamul (Preparation Example 6), and ice plant (Preparation Example 7). The amount of polyphenol contained in the was measured.

Specifically, the total polyphenol content was 150 μl of a sample according to Folin-Ciocalteu's method (Amerine & Ough 1980), 2.4 mL of distilled water, 150 μl of 2 N Folin-Ciocalteu reagent (Sigma-Aldrich Co, St Louis, Mo, USA); After mixing 300 μl of 20% Na ₂ CO _{3 and} reacting in the dark for 1 hour, the absorbance value was measured at 750 nm through a spectrophotometer. The phenolic compound content was converted to the standard curve prepared by the above method using gallic acid (Sigma-Aldrich Co), a standard material, and expressed as mg gallic acid equivalent (GAE) μg/μg in the extract.

As a result, the total polyphenol content was decreased in the case of the raw jujube mixed drink to which the extract of sebaceous plants was added, while the total polyphenol content of the raw jujube mixed drink added with the gaetbang pungnamul extract or ice plant extract was higher than that of the raw jujube juice. was confirmed (Table 7).

Antioxidant analysis sample content f-value Total phenol content
(GAE μg/μg) Preparation 2 311.55±6.14 ^a 108.953 (0.000) ^*** Preparation 5 232.91±11.96 ^b Preparation 6 317.41±7.53 ^a Preparation 7 316.81±3.56 ^a

GAE:Galic acid, All values represent Mean ± S.D. of triplicate independent experiments

<5-3> Total flavonoid analysis

Among the polyphenols contained in each of the raw jujube mixed drinks in which 10% of each extract was mixed with the raw jujube drink of Preparation Example 2 (Preparation Example 5), Gaetbangpung namul (Preparation Example 6), and ice plant (Preparation Example 7) The amount of flavonoids known to have strong antioxidant activity was measured.

Total flavonoid content was colorimetrically quantified using the method of Moreno et al. After adding and mixing 10 mL of 90% diethylene glycol and 1 mL of 1 N NaOH to 1 mL of a beverage using raw jujube, time-reacted in a constant temperature water bath at 37°C, followed by a UV-Spectrophotometer (Molecular devices, SpectraMax M2, Sunnyvale, CA, USA). was used to measure the absorbance at 420 nm. A calibration curve was prepared using rutin (Rutin, Sigma-Aldrich, St. Louis, MO, USA) as a standard for total flavonoid content, and flavonoid content was expressed as Rutin μg/μg per dry sample weight.

As a result, compared to Preparation Example 2, it was confirmed that the total flavonoid content of the raw jujube mixed drink added with Gaetbangpung herbs, Tribal herb or ice plant juice was increased. It was confirmed that the content was significantly increased (Table 8).

Antioxidant analysis sample content f-value Total flavonoid content
(Rutin μg/μg) Preparation 2 141.85±8.89 ^a 929.470 (0.000) ^*** Preparation 5 571.23±13.661 ^b Preparation 6 940.08±37.75 ^c Preparation 7 527.17±11.97 ^b

All values represent Mean ± S.D. of triplicate independent experiments

<Example 6> Sensory evaluation of raw jujube mixed drink

The sensory evaluation of the raw jujube mixed drink was conducted as a scoring test, and 10 experienced graduate students of the Department of Food and Nutrition, who had been educated on the sensory evaluation in advance, were selected as a panel. Four samples were randomly provided to the selected panel, and the panelists were instructed to evaluate color, sweetness, aroma, and overall preference. At this time, each item was evaluated on a 7-point scale (1 point very bad, 7 points, very good). After evaluating one sample, the mouth was rinsed with water and the other sample was sampled. Sufficient space was provided to prepare the sensory evaluation sheet, and the evaluation time was limited to around 10 minutes.

As a result, it was confirmed that the raw jujube mixed drink containing Gaetbangpung herbs, tribal herbs, and ice plant had better sensory properties than the raw jujube drink. The best was confirmed.

division Preparation 2 Preparation 5 Preparation 6 Preparation 7 color 4.3 4.0 4.6 2.8 sweetness 4.7 4.9 5.2 4.9 refreshment 3.9 4.2 4.5 4.2 incense 3.6 4.6 4.8 3.6 Comprehensive symbol map 3.6 4.2 4.8 4.1

So far, the present invention has been looked at focusing on the embodiments thereof. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (7)

In the raw jujube mixed drink manufacturing method,
1) preparing raw jujube juice by separating the flesh and seeds of raw jujube, adding water to the separated raw jujube flesh and pulverizing it;
2) separating the flesh and seeds of the raw jujube, adding water to the separated raw jujube flesh, heating it for 2 to 4 hours, lowering it through a sieve, and heating again to prepare a heat-treated raw jujube juice;
3) preparing a raw jujube mixed drink by mixing the heat-treated raw jujube juice and the ground raw jujube juice in a weight ratio of 8:2; and
4) further comprising the step of mixing the juice of one or more plants selected from the group consisting of Gaetbangpung herbs, tribal herbs, and ice plants with a raw jujube mixed drink,
Based on the 0.8L volume of water in step 1), the weight of the raw jujube in step 1) is 800g to 900g,
Based on the 4.5L volume of water in step 2), the weight of raw jujube in step 2) is 800g to 900g,
The weight ratio of the raw jujube mixed drink and the juice of the plant in step 4) is 20:2
Raw jujube mixed drink manufacturing method.
The method according to claim 1, wherein the raw jujube juice ground in step 1) is frozen at -18°C to -20°C and then pulverized.
delete delete delete delete A raw jujube mixed drink prepared by the method of claim 1.

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