KR102357286B1 - Peanut sprout beverage and method for preparing the same - Google Patents

Abstract

The present invention provides a peanut sprouts beverage, which includes: 50% to 60% by weight of peanut sprouts fermented liquor; and 20% to 30% by weight of purified water. Provided is the peanut sprouts beverage using peanut sprouts with increased effective components of peanuts, and when a legume plant is manufactured as a beverage, user's preference is greatly increased by removing an odor and increasing a flavor.

Description

Peanut sprouts beverage and its manufacturing method

The present invention relates to a peanut sprout drink and a method for preparing the same. More specifically, the present invention relates to a health functional peanut sprout beverage capable of increasing human physiological activity by increasing the useful components of peanuts, and a method for manufacturing the same.

Peanut is an annual plant of the legume family, contains protein, lipid, and carbohydrate, and is known as a health food with high protein and high calorie. Recently, it has been confirmed that, while the fat and calorie content is lowered in the process of growing peanuts as vegetables, vitamin C is produced and the physiologically active substance called resveratrol, which is present in trace amounts in peanuts, increases in large quantities.

Resveratrol is one of the substances produced by more than 70 types of plants such as peanuts, grapes, mulberry, and pine for self-defense. It has been confirmed that it exhibits antioxidant, anticancer, antifungal, antibacterial, antiviral, and anti-inflammatory effects through research by scientists. In particular, research results have been published that the content is higher in wine than grapes and higher in peanut sprouts than in peanuts.

Conventionally, methods for making various types of beverages with germinated and sprouted peanuts are disclosed, but the extraction process is complicated, and there is a problem in that the manufacturing cost is increased by an additional enzyme treatment process according to fermentation or a method using fermented strains, In particular, in the case of a peanut sprout drink, there is a problem in that the specific off-flavor of legumes is increased, so that the preference as a drink is very low.

Therefore, it is urgent to develop a peanut beverage that uses useful components of peanut sprouts as it is, but increases the user's beverage preference by increasing the flavor, and a manufacturing method thereof.

Background art of the present invention is disclosed in Korean Patent Laid-Open No. 10-2016-0081417, etc.

It is an object of the present invention to provide a peanut beverage that helps to increase human physiological activity by using the useful components of peanut sprouts as it is, but to increase the flavor of the peanut beverage to provide a peanut sprouts beverage with greatly increased user preference .

Another object of the present invention is to utilize the useful ingredients of peanut sprouts as they are by using peanut sprouts, and by fermenting the peanut sprouts through the process of manufacturing water kimchi, greatly increase the useful ingredients and at the same time control the peculiar odor of peanut sprouts. An object of the present invention is to provide a method for preparing a peanut sprouts beverage that can greatly increase the flavor of the peanut sprouts beverage, thereby increasing the user's preference.

The above and other objects of the present invention can all be achieved by the present invention described below.

1. One aspect of the present invention relates to a peanut sprout beverage.

The peanut sprouts beverage is 50% to 60% by weight of the fermented peanut sprouts; and

20% to 30% by weight of purified water; contains.

2. In the first embodiment, the fermented peanut sprouts may be juiced after fermenting peanut sprouts water kimchi.

3. Another aspect of the present invention relates to a method for manufacturing peanut sprouts beverage.

The peanut sprouts beverage manufacturing method is

(a) adding a seasoning mixture to the salted peanut sprouts to prepare peanut sprouts water kimchi;

(b) fermenting the peanut sprouts water kimchi;

(c) preparing a fermented peanut sprouts by squeezing the fermented peanut sprouts water kimchi; and

(E) mixing and filtering purified water in the fermented peanut sprouts; includes.

4. In the third embodiment, the seasoning mixture is 5 to 10% by weight of green pepper, 3 to 5% by weight of red pepper powder, 3 to 5% by weight of onion, 0.5 to 1% by weight of garlic, 0.5 to 1% by weight of ginger, and 1 to 1% by weight of starch syrup. 3% by weight, and 1 to 3% by weight of brewed soy sauce may be included.

5. In the above 3 or 4 embodiments, the peanut sprouts beverage may further include a sweetening enhancing liquid.

6. In any one of the embodiments of 3 to 5, step (d) comprises 20% to 30% by weight of purified water and 10% by weight to 10% by weight of sweetening enhancer in 50% to 60% by weight of peanut sprouts fermentation broth and peanut sprouts fermentation broth 20% by weight can be mixed and filtered.

The present invention provides a peanut sprouts beverage using peanut sprouts with increased useful components of peanuts, but provides a peanut sprouts beverage with increased user preference by removing off-flavors that appear when legumes are prepared as beverages and increasing flavor. .

Peanut sprouts beverage according to the present invention has an increased resveratrol and saponin content, so it is excellent in relieving hangover.

Another aspect of the present invention is that peanuts are hydroponically grown in order to effectively increase the useful components of peanuts, and the content of useful components such as resveratrol, saponin, aspartic acid and folic acid is greatly increased by using peanut sprouts as it is to prepare a peanut sprout beverage, thereby physiologically active Provided is a method for preparing a health functional peanut sprout beverage having an effect.

The present invention includes a process of manufacturing peanut sprouts water kimchi using peanut sprouts, and applying a traditional water kimchi manufacturing method in the manufacturing process of peanut sprouts beverages to maintain and ferment peanut sprouts water kimchi with low salt and low sugar, To provide a health functional peanut sprouts beverage manufacturing method capable of increasing useful components without additional enzymatic treatment or input of additional fermented strains, while reducing the peculiar odor of legumes and greatly increasing the flavor.

1 is a process flow diagram of a method for manufacturing peanut sprouts beverage according to one embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings. However, the following drawings are provided only to help the understanding of the present invention, and the present invention is not limited by the drawings. In addition, since the shape, size, ratio, angle, number, etc. disclosed in the drawings are exemplary, the present invention is not limited to the illustrated matters.

When 'including', 'having', 'consisting', etc. mentioned in this specification are used, other parts may be added unless 'only' is used. When a component is expressed in the singular, cases including the plural are included unless otherwise explicitly stated.

In interpreting the components, it is construed as including an error range even if there is no separate explicit description.

In the present specification, "a to b" representing a numerical range is defined as "≥a and ≤b".

Hereinafter, the present invention will be described in detail as follows.

Peanut sprouts beverage according to the present invention includes a fermented peanut sprouts broth, and purified water.

Specifically, the peanut sprouts beverage contains 50% to 60% by weight of fermented peanut sprouts and 20% to 30% by weight of purified water.

The peanut sprouts are preferably peanut sprouts grown by germinating peanut seeds for a certain period of time through hydroponics.

Peanut sprouts can be cultivated in various ways, but when grown in hydroponics, the useful components of resveratrol, saponin, aspartic acid, and folic acid can be greatly increased even in a short cultivation period of 3 to 7 days. It is very preferable because it is not contaminated with mold and bacteria that can be derived from

In the case of the peanut sprouts produced by the hydroponics, it is possible to obtain peanut sprouts having a uniform overall size such as stem thickness and root length.

In the hydroponics, it is preferable to cultivate peanut seeds using water capable of sterilization and sterilization. It is more preferable to prevent

In one embodiment, the fermented peanut sprouts are juiced after fermenting peanut sprouts water kimchi.

When the peanut sprouts water kimchi is fermented, the odor is removed and the flavor is increased.

On the other hand, the peanut sprouts beverage is filtered together with the fermented peanut sprouts, purified water and sweetener.

The peanut sprouts are grown for a certain period of time by germinating peanut seeds, and useful components that help increase human physiological activity are greatly increased, but the fishy taste and fishy smell, which are peculiar odors of legumes, may be increased together, and the peanut sprouts as they are When included in the beverage component, there is a tendency to increase such off-flavor, there is a problem that the preference as a beverage is lowered.

In particular, in the case of peanut sprouts, trace amounts of alcohol, aldehydes, ketones, and phenols are combined with other substances in the form of precursors. The decomposition of fat by lipoxygenase tends to cause off-flavor.

In order to remove the odor, hot water immersion, microwave treatment, and high pressure steam treatment are possible, but there is a fear that not only the nutritional value is reduced due to the modification of the protein in the physical treatment process, but also the unique flavor is also damaged.

On the other hand, a method of reacting by adding a fermenting enzyme is also possible, but there is a problem that the fermenting enzyme is expensive and the effect of reducing off-flavor through enzyme treatment is very poor in the case of peanuts.

The peanut sprouts fermented broth contains all the useful ingredients of peanut sprouts by using the peanut sprouts without removing the cotyledon leaves and fine roots, and through the process of manufacturing and fermenting the peanut sprouts with water kimchi, a traditional fermentation method, the unique fishy taste and smell of peanuts, etc. The odor is reduced, the unique flavor of the water kimchi is added by the seasoning mixture added during the water kimchi manufacturing process, and the lactic acid bacteria beneficial to the human body are increased due to the fermentation of kimchi.

The peanut sprouts fermented broth is made of water kimchi and has a unique umami taste, and the peanut sprouts beverage may exhibit a umami taste and refreshing feeling when consumed.

The fermented peanut sprouts are included in an amount of 50% to 60% by weight.

When the fermented peanut sprouts are included within the above range, a health functional beverage that helps the physiological activity of the human body can be prepared by using the useful ingredients of the peanut sprouts.

If it does not reach the above range, there is a problem in that the content of useful components of peanut sprouts is reduced and the effect of promoting human health functions is reduced. can

The fermented peanut sprouts are juiced after being fermented and aged for 2 to 3 days after the peanut sprouts are prepared as water kimchi.

When fermenting within the above range, the flavor of peanut sprouts water kimchi can be enhanced, and when the fermentation period does not fall within the above range, the flavor of water kimchi does not appear, and when it exceeds the above range, the flavor of peanut sprouts is reduced. there is

It is preferable to juice the water kimchi containing peanut sprouts as it is by using a juicer, and it is preferable to avoid vacuum or filter filtration in the juice process so that the water kimchi flavor can be maintained.

As long as the juicer can obtain water kimchi extract, the type is not limited.

The purified water is water that can be used as drinking water, and purified water is preferable.

The purified water can increase the processability of the manufacturing process of the peanut sprouts beverage by adjusting the viscosity of the peanut sprouts fermented broth, and control the drinkability of the peanut sprouts beverage.

The purified water is included in an amount of 20% to 30% by weight;

If it does not reach the above range, the viscosity of the peanut sprouts beverage increases and it may become difficult to drink continuously, and there is a possibility that the refreshing feeling of drink intake may be reduced. It is difficult to control the overall flavor by adding the sweetener.

The peanut sprouts beverage further comprises a sweetening enhancer.

The sweetener enhancer finally increases the flavor of the peanut sprouts beverage by adding the taste and flavor of the peanut sprouts beverage.

In one embodiment, the sweetening enhancer includes starch syrup, honey, and ginger juice. Specifically, when 1 to 2% by weight of honey is included in 1 to 2% by weight of starch syrup, and 0.5 to 1% by weight of ginger juice, it is preferable because it is possible to increase flavor while controlling sugar.

The above kind of additive can increase the flavor of the peanut sprout beverage by excluding artificial sweetener as a natural food, and can effectively increase the flavor of the peanut sprout beverage because a certain amount of sugar can be supplied.

The sweetener is included in an amount of 10% by weight to 20% by weight, and when it does not reach the above range, the sweet and refreshing feeling cannot be sufficiently expressed. It is difficult to control the original flavor of the peanut sprout drink.

Another aspect of the present invention relates to a method for preparing a peanut sprout drink.

1 is a process flow diagram of a method for manufacturing peanut sprouts beverage according to one embodiment of the present invention.

Referring to Figure 1, the peanut sprouts beverage manufacturing method comprises the steps of (a) adding a seasoning mixture to salted peanut sprouts to prepare peanut sprouts water kimchi; (b) fermenting the peanut sprouts water kimchi; (c) preparing a fermented peanut sprouts by squeezing the fermented peanut sprouts water kimchi; and (d) mixing purified water with the fermented peanut sprouts and then filtering the mixture.

First, peanut seeds are grown to obtain peanut sprouts. The peanut sprouts may be grown by hydroponics using magnetized water.

The magnetized water has a sterilizing and sterilizing action, so it is possible to prevent mold from being generated or damaged by fungi during hydroponics.

The peanut sprouts are pickled in brine having a salt concentration of 5 to 20%.

More specifically, it is pickled in 5 to 15%, preferably 5 to 10% brine.

The peanut sprouts are recovered after hydroponics, and no additional processing process is added, and when pickling using cotyledons, stems and roots as they are, oil-soluble substances such as aspartic acid and folic acid dispersed in the stems and roots can be used. do.

On the other hand, in the case of water kimchi using radish and Chinese cabbage, it is common to marinate it for 6 to 8 hours in brine having a salt concentration of 15 to 25%, but in the case of peanut sprouts, when the salt concentration is lowered to 5 to 10% It is in a state of having salt and pH suitable for manufacturing and fermenting water kimchi.

The peanut sprouts can be pickled and salted to maintain an optimal state for manufacturing water kimchi with peanut sprouts, and salt and pH can be adjusted to promote the fermentation process when producing water kimchi.

By adding a seasoning mixture to the salted peanut sprouts, peanut sprouts water kimchi is prepared (S100).

In one embodiment, based on 100% by weight of the peanut sprouts, it contains 40% by weight of radish, 200% by weight of purified water, and 20% by weight of a seasoning mixture.

The seasoning mixture contains 5 to 10% by weight of green pepper, 3 to 5% by weight of red pepper powder, 3 to 5% by weight of onion, 0.5 to 1% by weight of garlic, 0.5 to 1% by weight of ginger, 1 to 3% by weight of starch syrup, 1 to 1% by weight of brewed soy sauce. 3% by weight.

The seasoning mixture may further include 30 to 50% by weight of glutinous rice paste, 10 to 30% by weight of radish, and 10 to 30% by weight of pear.

It is preferable to prepare a material containing peanut sprouts within the above range to prepare water kimchi, but the composition of the seasoning mixture can be adjusted according to preference to produce peanut sprouts water kimchi, and salt and sugar are not changed. The amount added in the range is not limited.

The peanut sprouts water kimchi is fermented (S200).

When the peanut sprouts water kimchi is fermented, it is possible to reduce the peculiar odor of peanuts, particularly the fishy taste and the fishy smell, so it is possible to increase the flavor of the peanut sprouts drink, and in the fermentation process, the unique useful components of the peanut sprouts are maintained as well as , the lactic acid bacteria content is increased by kimchi fermentation, and the utilization as a health functional food is increased, and the unique umami taste of water kimchi is increased, and the flavor of the peanut sprout drink is greatly increased.

In one embodiment, the fermentation of S200 is performed at a temperature of 5 to 10 ° C., maintaining the salt concentration in the water kimchi broth at 0.5 to 1%, adjusting the sugar content of the seasoning mixture to be 5 to 10 brix, and fermenting for 2 to 3 days. desirable.

By adjusting the salt and sugar within the above range, the peanut sprout water kimchi is fermented with kimchi to increase the flavor, and the content of lactic acid bacteria may increase. No, if it exceeds the above range, the salt and sugar content of the peanut sprout beverage may be excessively increased, thereby lowering the preference as a beverage, as well as adversely affecting the health of the drinker due to the high salt and high sugar content.

By squeezing the fermented peanut sprouts water kimchi, a fermented peanut sprouts is prepared (S300).

By squeezing the peanut sprouts water kimchi as it is, a fermented peanut sprouts is prepared.

The squeezing process is performed at 5 to 10° C., which is within the temperature range of the fermentation process, in order to maintain the useful components and flavor of the fermented peanut sprout water kimchi, but it is preferable to exclude vacuum treatment or the use of a filter to preserve beneficial strains.

After mixing purified water with the fermented peanut sprouts, it is filtered (S400).

In one embodiment, a sweetening enhancer may be further added during the purified water mixing process.

Specifically, in S400, 30% to 20% by weight of purified water and 10% to 20% by weight of the sweetener enhancer may be mixed with 50% to 60% by weight of the peanut sprouts fermentation broth and 60% by weight of the peanut sprouts fermentation broth and filtered.

After mixing the fermented peanut sprouts solution, purified water and sweetness enhancer within the above range, filtration is performed to obtain a peanut sprouts beverage.

In one embodiment, the sweetening enhancer includes starch syrup, honey, and ginger juice to increase the flavor of the peanut sprout beverage.

Hereinafter, the present invention will be described in more detail through examples, but these examples are for illustrative purposes only and should not be construed as limiting the present invention.

Example 1: Preparation of fermented peanut sprouts

It was prepared by cultivating peanut sprouts. Peanut sprouts were first obtained according to the known Patent No. 10-1886865.

The peanut sprouts were pickled and salted for 3 hours in brine having a salt concentration of 10%, and washed three times after recovery.

Based on 100% by weight of the salted peanut sprouts, 40% by weight of radish, 20% by weight of a seasoning mixture, and 200% by weight of purified water were mixed to prepare peanut sprouts water kimchi.

At this time, the seasoning mixture is a mixture of 10% by weight of green pepper, 5% by weight of red pepper powder, 5% by weight of onion, 1% by weight of garlic, 1% by weight of ginger, 3% by weight of starch syrup and 3% by weight of brewed soy sauce, 50% by weight of glutinous rice paste, It was prepared by further adding 30% by weight of radish and 30% by weight of pears.

After the peanut sprouts water kimchi was prepared, sea salt was added using a salinity meter so that the salt concentration was 1%, and the amount was adjusted to 10 brix using a sugar level meter.

The peanut sprouts water kimchi was fermented in a refrigerator at 10° C. for 2 days and then squeezed as it was using a juicer to prepare a fermented peanut sprouts broth.

Example 2: Peanut sprouts beverage preparation

After stirring by adding 20% by weight of the sweetening enhancer to 30% by weight of purified water to 50% by weight of the fermented peanut sprouts, the remaining lumps and particles were filtered using a 25㎛ filter to prepare a final peanut sprouts beverage.

Experimental example: sensory evaluation

A sensory evaluation was performed to compare off-flavor according to the content of fermented peanut sprouts and the unique umami and refreshing sensations of water kimchi.

Peanut sprouts beverage was prepared according to Example 2, but peanut sprouts beverages having different contents of fermented peanut sprouts were prepared according to the ingredient table in Table 1 below. It was confirmed whether the flavor of umami and refreshing feeling could be exhibited.

sample type Peanut sprouts fermented broth content (wt%) Purified water (wt%) Sweetness enhancer (wt%) Example 2 50 30 20 Example 3 60 30 10 Example 4 50 30 20 Example 5 60 20 20 Comparative Example 1 45 35 20 Comparative Example 2 40 50 10 Comparative Example 3 65 25 10 Comparative Example 4 70 20 10 Comparative Example 5 45 30 25 Comparative Example 6 40 40 20 Comparative Example 7 65 20 15 Comparative Example 8 70 25 5

In the sensory evaluation, representative off-flavors such as fishy taste, fishy smell, and unique umami and refreshing taste of water kimchi were evaluated on a scale of 1 to 5 based on a 5-point scale. The higher the score, the stronger the flavor, and the palatability was evaluated as 5 points as very good, 4 points as good, 3 points as normal, 2 points as low, and 1 point as very low. By statistical evaluation method, 50 subjects were evaluated and verified within the 95% confidence level, and the average value of the evaluation score was rounded up to the first decimal place and recorded.

sample type fishy taste fishy smell umami refreshment symbol Example 2 One One 3 4 4 Example 3 One One 4 3 5 Example 4 One One 3 3 4 Example 5 One One 5 3 4 Comparative Example 1 One One 2 2 2 Comparative Example 2 One One One 3 2 Comparative Example 3 3 3 2 2 2 Comparative Example 4 4 4 2 2 One Comparative Example 5 One One 3 2 2 Comparative Example 6 One One 3 3 3 Comparative Example 7 3 2 3 2 One Comparative Example 8 4 4 3 3 One

When checking the evaluation results in Table 2, none of the peanut sprout beverages according to Examples 2 to 5 detected off-flavor, and in the case of Example 3 in which the fermented peanut sprouts content was increased, due to the unique umami taste of water kimchi, the highest degree of preference was shown.

However, in the case of Example 5, in which purified water was reduced and sweetness enhancing liquid was further added, the refreshing feeling was somewhat reduced, and the degree of preference was evaluated to be good.

In Examples 2 to 5, the off-flavor due to the addition of peanut sprouts was not recognized, and it was confirmed that the water kimchi showed a very high degree of preference due to the unique umami and refreshing feeling. It has been confirmed that the thirst quenching effect is excellent, and the hangover relief time is shortened.

On the other hand, Comparative Examples 1 to 8 are all out of the scope of Examples, and in Comparative Examples 1, 2, 5 and 6, in which the peanut sprout fermented broth content was reduced than in Examples, no off-flavor was recognized, but the unique umami taste of water kimchi was reduced. As a result, it was confirmed that the preference was lowered, and in Comparative Examples 3, 4, 7, and 8, an off-flavor was detected, and it was confirmed that the preference was greatly reduced regardless of the added amount of purified water or sweetener.

Therefore, the present invention confirms that the useful component such as resveratrol greatly increases when peanuts are cultivated as vegetables to produce a health functional beverage using peanut sprouts, but water containing peanut sprouts as the main material as a method of controlling the odor of peanut sprouts By manufacturing and fermenting kimchi, it not only removes odor, but also preserves useful components of peanut sprouts, controls salinity and pH in the fermentation process, and reinforces lactic acid bacteria by kimchi fermentation. We provide health functional peanut sprout beverage with greatly increased drinkability.

Up to now, the present invention has been mainly examined in the examples. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in modified forms 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 (6)

Peanut sprouts fermented broth 50% to 60% by weight;
20% to 30% by weight of purified water; and
It contains 10% to 20% by weight of the sweetening enhancer,
The peanut sprouts fermented broth is juiced by fermenting peanut sprouts water kimchi,
The peanut sprouts water kimchi is peanut sprouts beverage, characterized in that it is prepared from salted peanut sprouts pickled at a salt concentration of 5 to 10%.
delete (a) adding a seasoning mixture to the salted peanut sprouts to prepare peanut sprouts water kimchi;
(b) fermenting the peanut sprouts water kimchi;
(c) preparing a fermented peanut sprouts broth by squeezing the fermented peanut sprouts water kimchi; and
(d) mixing purified water with the fermented peanut sprouts and then filtering;
The step (d) is to mix and filter 20% to 30% by weight of purified water and 10% to 20% by weight of the sweetening enhancer in 50% to 60% by weight of the peanut sprouts fermentation broth,
The salted peanut sprouts are peanut sprouts beverage manufacturing method, characterized in that pickled at a salt concentration of 5 to 10%.
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