KR102485373B1 - Pytochemical color juice and method for manufacturing pytochemical color juice - Google Patents

Abstract

The present invention relates to a phytochemical color juice containing as a main ingredient a green material which helps liver health, and more specifically, to a phytochemical color juice which contains 45 to 50 wt% of kale, 15 to 23 wt% of green grapes, 7 to 12 wt% of kiwi, 1 to 5 wt% of blueberries, 2 to 7 wt% of celery, 7 to 12 wt% of apples, 7 to 12 wt% of tomato, 0.1 to 1 wt% of honey and else water, and a manufacturing method thereof.

Description

Phytochemical color juice and manufacturing method of phytochemical color juice {PYTOCHEMICAL COLOR JUICE AND METHOD FOR MANUFACTURING PYTOCHEMICAL COLOR JUICE}

The present invention relates to a phytochemical color juice that promotes metabolism, helps liver health, and is effective in weight loss and a method for preparing the same.

Phytochemical is a compound word of phyto, which means plant, and chemical, which means chemical substances made to protect one's body from various living things and pests, suppresses various antioxidants and active oxygen in raw vegetables and fruits, and boosts immunity. Refers to phytochemicals with enhancing activity.

It is not an essential nutrient that must be consumed for life support, but has the effect of improving and improving health through the intake of phytochemicals.

Recently, as research on phytochemicals has been actively conducted, it has attracted attention as a component necessary for maintaining health, and has the advantage of predicting the active effect of each food ingredient according to the unique taste, aroma, and color of plants.

Carotenoids are plant pigments that are abundant in red, yellow, and orange fruits and vegetables. Their typical effects include maintaining visual function, delaying macular degeneration, delaying aging through oxidation prevention, and anticancer effects. Dark red plants such as eggplants, black beans, and roses contain 'anthocyanin', which helps prevent aging of various tissues such as improving skin texture, preventing cardiovascular disease through strengthening blood vessels, and enhancing hair elasticity. It is widely known that

In particular, chlorophyll (chlorophyll) included in green food ingredients is an ingredient that helps plants produce their own nutrition. It is rich in minerals and vitamins. It is known to have a stimulating effect.

These phytochemicals are mainly contained in vegetables, and depending on the type of vegetable, there is a problem in that consumers are reluctant to consume them due to their repulsive taste. A study on the method is needed.

Republic of Korea Patent No. 2339451 (2021.12.16.) Republic of Korea Patent No. 1572246 (2015.11.27.)

An object of the present invention is to provide juice with excellent taste and sensory effects such as smell by utilizing vegetables such as kale and celery that help liver health.

An object of the present invention is to provide a phytochemical color juice rich in chlorophyll that helps to promote metabolism and helps to lose weight.

Another object of the present invention is to provide a method for producing a phytochemical color juice capable of maintaining a stable formulation for a long time by improving the time during which solids and liquids are uniformly maintained in a color juice prepared by grinding vegetables and fruits.

Another object of the present invention is to provide a method for producing a phytochemical color juice that is excellent in oxidation stability and suppresses deformation even when kept at room temperature for a long time.

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In order to solve the above problems, the phytochemical color juice according to the present invention contains 45 to 50% by weight of kale, 15 to 23% by weight of green grapes, 7 to 12% by weight of kiwi, 1 to 5% by weight of blueberries, and 2 to 2% by weight of celery. 7 wt %, 7 to 12 wt % apple, 7 to 12 wt % tomato, 0.1 to 1 wt % honey and the balance water.

In the present invention, the kale, the green grape, the kiwi, and the celery may be sliced into 0.5 to 1 cm thick, vacuum-packed, and aged at a temperature of 3 to 7° C. for 20 to 30 hours at a low temperature.

In the present invention, the blueberry may be characterized in that it is added in the form of pulp from which the skin is removed.

As a method for producing phytochemical color juice, (a) after washing kale, green grapes, kiwifruit and celery, cutting them into 0.5 to 1 cm thick pieces, vacuum packing, and aging at a temperature of 3 to 7 ° C for 20 to 30 hours at a low temperature (b) removing the skin of blueberries to obtain only the flesh, (c) cutting apples and tomatoes into 4 to 8 parts, putting them in water at 50 to 60 ° C. for 10 minutes, then raising the water temperature After further boiling at a temperature of 90 to 100 ° C. for 10 minutes and then cooling, and (d) mixing the blueberry pulp obtained in step (b) with honey, refrigerating at a temperature of 1 to 5 ° C. for 5 to 10 minutes, Mixing with the materials obtained in step (a) and step (c), and pulverizing by adding the remaining amount of water.

In the method for producing a phytochemical color juice according to the present invention, the phytochemical color juice contains 40 to 50% by weight of kale, 15 to 23% by weight of green grapes, 7 to 12% by weight of kiwi, 1 to 5% by weight of blueberries, celery 2 to 7% by weight, 7 to 12% by weight of apples, 7 to 12% by weight of tomatoes, 0.1 to 1% by weight of honey and the balance of water.

According to one embodiment, as a method for producing phytochemical color juice, (a) after washing kale, green grapes, kiwi and celery, slicing them into 0.5 to 1 cm thick, vacuum-packing them, and then vacuum-packing them at a temperature of 3 to 7 ° C. Aging at a low temperature for 30 hours to 30 hours, (b) removing the skin of blueberries to obtain only the pulp, (c) cutting apples and tomatoes into 4 to 8 divisions, putting them in water at 50 to 60 ° C and holding for 10 minutes After, raising the temperature of the water, boiling it at a temperature of 90 to 100 ° C for 10 minutes and then cooling it, (d) mixing the blueberry pulp obtained in step (b) with honey, and then mixing it at a temperature of 1 to 5 ° C for 5 to 10 minutes refrigerated, mixed with the materials obtained in steps (a) and (c), and pulverized by adding the remaining amount of water; and (e) mixing the composition obtained in step (d) in a sealed glass. Put it in a bottle, inject a mixed gas in which carbon dioxide gas and nitrogen gas are mixed at a volume ratio of 1: 0.5, raise the pressure to 1.2 times the pressure before injection, and then lower the pressure to 0.8 times the pressure before injection. .

A method for producing a phytochemical color juice according to another embodiment, (a) after washing kale, green grapes, kiwi and celery, slicing them into 0.5 to 1 cm thick, vacuum-packing them, and then vacuum-packing them at a temperature of 3 to 7 ° C. Aging at a low temperature for 30 hours to 30 hours, (b) removing the skin of blueberries to obtain only the pulp, (c) cutting apples and tomatoes into 4 to 8 divisions, putting them in water at 50 to 60 ° C and holding for 10 minutes After, raising the temperature of the water, boiling it at a temperature of 90 to 100 ° C for 10 minutes and then cooling it, (d) mixing the blueberry pulp obtained in step (b) with honey, and then mixing it at a temperature of 1 to 5 ° C for 5 to 10 minutes After maintaining it, mixing it with the materials obtained in steps (a) and (c), then adding the remaining amount of water and grinding, (e) putting the composition obtained in step (d) in a sealed glass putting it in a bottle, injecting a mixed gas in which carbon dioxide gas and nitrogen gas are mixed at a volume ratio of 1: 0.5, raising the pressure to 1.2 times the pressure before injection, and then lowering the pressure to 0.8 times the pressure before injection (f ) The cycle of injecting the mixed gas to raise the pressure to 1.2 times the pressure before injection and then lowering the pressure to 0.8 times the pressure before injection is repeated 5 to 6 times, and then injects the mixed gas to the glass bottle. It includes the step of making it equal to the external pressure.

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The phytochemical color juice according to the present invention helps liver health and has excellent taste and aroma while helping health by utilizing materials that help prevent cancer.

The present invention is rich in chlorophyll that promotes metabolism, rich in fiber material that reduces hunger, and uses green vegetables and fruits such as kale, celery, and kiwi that help prevent insulin resistance, thereby reducing obesity. It has the effect of preventing and helping to lose weight.

According to the present invention, it has an effect that the formulation can be maintained in a mixed state without separation for a long time even in the case of juice using vegetable and fruit materials in which solid and liquid formulations are separated.

The phytochemical color juice prepared according to the present invention has an effect of not being oxidized for a long time, while using green vegetables and fruits that are easily browned and easily spoiled at room temperature.

1 is a graph showing sensory evaluation results of Preparation Examples and Comparative Examples.
2 is a process flow chart showing a method for manufacturing a phytochemical color juice according to an embodiment of the present invention.
Figure 3 is a process flow chart showing a method for producing a phytochemical color juice according to another embodiment of the present invention.

Hereinafter, each configuration of the present invention will be described in more detail so that those skilled in the art can easily practice it, but this is only one example, and the scope of the present invention is Not limited.

“Preferred” or “preferably” as used herein refers to embodiments of the present invention that have particular advantages under particular conditions. However, other embodiments may also be preferred under the same or different conditions. Also, the presence of one or more preferred embodiments does not imply that other embodiments are not useful, nor does it exclude other embodiments from being within the scope of the present invention.

As used herein, the term "comprising" is used when listing materials, compositions, devices, and methods useful in the present invention and is not limited to the examples listed.

The present invention has a result that it helps to promote metabolism and helps to lose weight, and when consumed with carbohydrates, it reduces hunger and increases good cholesterol levels, which is a chlorophyll-rich green material that helps prevent insulin resistance in obese people. It relates to a phytochemical color juice that uses vegetables and fruits, but has excellent taste, aroma and appearance, so that consumers can enjoy it without feeling repulsive, and a manufacturing method thereof.

The phytochemical color juice according to the present invention is mainly characterized by using green color materials, that is, vegetables and fruits such as kale, celery, and kiwi, which are rich in chlorophyll and rich in fiber.

Kale is a biennial or perennial plant of the cruciferous family, and is often consumed in the form of wraps or juice.

As a green vegetable, it is rich in chlorophyll and fiber, as well as high in lutein. It is known that it not only helps eye health due to its high lutein content, but also has an effect on suppressing inflammation, helps liver health by rich chlorophyll, and helps prevent cancer by inhibiting DNA modification.

Kale is also high in vitamin K, which purifies the blood and helps boost immunity. It contains 2.5 times more vitamin K than broccoli and 10 times more than celery. It has a lot of dietary fiber, so it helps detoxification and diet. It is preferable to grind and consume, and to consume solids in a pulverized state together.

However, kale tastes bitter and has a stiff texture. Since it has an astringent taste as well as a bitter taste, when eaten raw, it is difficult to be widely consumed due to the bitter and astringent taste.

On the other hand, celery is an annual grass belonging to the Apiaceae family, and eats stems, but also eats roots and seeds. Its main use is to stir-fry root vegetables or to adjust the concentration and add celery flavor when boiling soup.

Celery has almost no calories, about 7.5 kcal per 50 g, and is good for diet food because it has a lot of fiber, and it is good for weight loss because it gives a feeling of fullness and prevents constipation due to diet. The main elements contained in celery are rich in vitamin K, vitamin C, vitamin B6, potassium, antioxidants including folic acid, electrolytes, amino acids and fiber.

However, celery has fundamentally different characteristics in terms of taste depending on the person at the gene level. As a variant of the gene TAS2R38, people who can taste the taste of phenylthiocarbamide (PTC), which is contained in large quantities in celery, can also smell the celery. Despite the excellent nutritional properties, there is a problem that makes it difficult to consume some of them.

In order to solve this problem, the present invention mixes green fruits such as green grapes and kiwi together to alleviate the unique flavor and taste of kale and celery, which can be somewhat repulsive, so that anyone can easily consume them and help with health. The main purpose is to provide color juice.

To solve these problems, the phytochemical color juice according to the present invention contains 45 to 50% by weight of kale, 15 to 23% by weight of green grapes, 7 to 12% by weight of kiwi, and 1 to 5% by weight of blueberries (based on the total weight of the juice). %, 2 to 7% celery, 7 to 12% apples, 7 to 12% tomatoes, 0.1 to 1% honey and the balance water.

The content of the kale is more preferably 46 to 48% by weight.

In the present invention, when the content of the kale is excessive than the content, the bitter and astringent taste inherent in kale becomes stronger, the taste is not good, the green smell is high, and the color of the green juice is dark even in appearance, and the sensory effect is lowered there is a problem

In addition, after grinding, there is a problem of quickly separating the formulation due to the property of being incompatible with liquid, and there may be a problem of causing rapid deformation of the juice due to the property of being easily browned.

On the other hand, celery is more preferably included in an amount of 3 to 6% by weight. The main reason is that the content of celery is limited and added so that even consumers who are genetically resistant to celery can consume it, so that it is useful as a component. It is preferable to add the above content in order to make it difficult to feel the taste of celery by other ingredients while enabling the intake of.

In addition, if the content of green grapes is excessive, there is a problem that the sugar level increases rapidly due to the increase in sugar content, which may interfere with weight loss. Due to its nature, there may be a problem that puts a burden on the fire extinguisher.

Blueberry is a plant of the dicotyledonous plant Rhododendronaceae Azalea, native to North America, and is similar in shape to grapes. It contains anthocyanin, which is good for eyesight, and contains 30 times more than grapes, and is known to have antioxidant effects and cancer prevention, and is a fruit known to help improve immunity.

In the present invention, the content of the blueberries is preferably 1 to 5% by weight, more preferably 2 to 4% by weight, due to the dark color of blueberries, the green color is thick or cloudy In order to prevent loss of appetite due to color, it is preferable to add in a small amount that does not significantly affect color transformation.

In particular, since the outer skin of blueberries gives off a dark color, it mainly includes fruit flesh, and the skin can be removed and added.

In addition, apples and tomatoes have the effect of improving the taste of juice by improving the texture of the juice while supplementing the lack of nutrients, while improving the flavor of the juice.

Honey is added in an amount of 0.1 to 1% by weight to enhance the sweet taste, supply carbohydrates, and promote absorption of water-soluble nutrients when ingesting active ingredients of other materials.

Hereinafter, with reference to the drawings, a method for producing a phytochemical color juice according to the present invention will be described.

The method for producing phytochemical color juice according to the present invention is (a) after washing kale, green grapes, kiwi and celery, cutting them into 0.5 to 1 cm thick and vacuum-packing them, and then vacuum-packing them at a temperature of 3 to 7 ° C. Aging at low temperature for a period of time, (b) removing the skin of blueberries to obtain only the pulp, (c) cutting apples and tomatoes into 4 to 8 parts and putting them in water at 50 to 60 ° C. for 10 minutes, Raise the temperature of the water, boil it at a temperature of 90 to 100 ° C for 10 minutes, cool it, and (d) mix the blueberry pulp obtained in step (b) with honey, and then refrigerate at a temperature of 1 to 5 ° C for 5 to 10 minutes processing, mixing it with the materials obtained in steps (a) and (c), and grinding by adding the remaining amount of water.

Figure 2 is a process flow chart showing a method for producing a phytochemical color juice according to an embodiment of the present invention.

Referring to FIG. 2 , as a main material for preparing a green phytochemical color juice according to the present invention, a step (S10) of processing a green material is performed.

At this time, kale, green grapes, kiwi and celery are washed, cut into 0.5 to 1 cm thick, vacuum packed, and then aged at a temperature of 3 to 7 ° C for 20 to 30 hours at a low temperature. In the case of thick writing, there is a problem in that the materials are difficult to uniformly mix during the mixing process of the materials before grinding, and the low-temperature aging effect is insignificant.

By going through the low-temperature aging process, the browning of the green material is delayed. In particular, when the low-temperature aging is not performed, the cut part dries quickly, the color is changed, it is easily withered, and it quickly becomes rancid (oxidized). there is

Next, the blueberry skin is removed to obtain only the flesh (S20). As described above, in order to prevent loss of appetite due to discoloration of the color, the skin is removed, and the fruit is obtained mainly use.

Apples themselves have strong acid components, and tomatoes have a problem of tough flesh when used raw. After further boiling at the temperature for 10 minutes, a cooling step is performed, and a processing step (S30) of softening the texture is performed.

Finally, after mixing the blueberry pulp obtained in step (b) with honey, it is refrigerated at a temperature of 1 to 5 ° C. for 5 to 10 minutes, and the materials obtained in step (a) and step (c) and mixing and crushing by adding the remaining amount of water (S40) to prepare a phytochemical color juice.

Similarly, the mixing ratio of the phytochemical color juice material may refer to the description of the phytochemical color juice described above.

Figure 3 is a process flow chart showing a method for producing a phytochemical color juice according to another embodiment of the present invention.

Referring to FIG. 3, as in the manufacturing method of the phytochemical color juice described above, green material processing step (S11), blueberry pulp obtaining step (S21), apple and tomato processing step (S31), mixing, grinding step (S41) ), and then further goes through a mixed gas injection step (S51), which is a step of further processing the obtained color juice.

The juice obtained by grinding is placed in a sealed glass bottle, and a mixed gas of carbon dioxide gas and nitrogen gas mixed in a volume ratio of 1: 0.5 is injected to raise the pressure to 1.2 times the pressure before injection, and then to 0.8 times the pressure before injection. A mixed gas injection step (S51), which is a step of lowering the pressure to a lower pressure, is further performed. Through this process, formulation separation in which liquid and solid components are separated in the juice is suppressed, oxidation stability is improved, it is not easily rancid and is not deformed for a long time. It has an effect that can be ingested.

In addition, when the cycle of increasing and decreasing the pressure by injecting the mixed gas is repeated 5-6 times, the time for liquid and solid separation is further delayed, and the effect of suppressing separation of the formulation is more excellent. After repeating the pressure control cycle, the final color juice is made equal to the pressure outside the glass bottle.

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Hereinafter, the content of the present invention will be described in more detail based on examples.

Preparation Example 1

Kale (47%), Green Grape (20%), Kiwi (10%), Blueberry (3%), Celery (5%), Apple (10%), Tomato (10%), Honey (0.5%), remaining amount Green color juice was prepared using the water of the following process.

After washing kale, green grapes, kiwi and celery, cut into 1 cm intervals, vacuum pack, and then age at a temperature of 3 to 7 ° C for 24 hours at a low temperature. Remove the skin of blueberries to obtain only the flesh, cut apples and tomatoes into 8 parts, put them in 50 ° C water for 10 minutes, raise the water temperature, boil at 100 ° C for another 10 minutes, and then cool. After mixing the blueberry pulp with honey, refrigerating at a temperature of 5 ° C. for 10 minutes, mixing with kale, green grapes, kiwi and celery, apple and tomato processed products, and crushing with the remaining amount of water to prepare juice.

Preparation Example 2

Put the juice obtained in Preparation Example 1 in a sealed glass bottle, inject a mixed gas in which carbon dioxide gas and nitrogen gas are mixed at a volume ratio of 1: 0.5, raise the pressure to 1.2 times the pressure before injection, and then press the pressure before injection. Juice was prepared by additionally performing a process of holding for 5 minutes while lowering the pressure by 0.8 times the pressure.

Preparation Example 3

In a state where the juice prepared according to Preparation Example 2 is maintained in a sealed glass bottle, a mixed gas is injected to raise the pressure to 1.2 times the pressure before injection, and then the pressure is lowered to 0.8 times the pressure before injection. 6 This was repeated one more time, and finally, juice was prepared by injecting a mixed gas to equalize the pressure outside the glass bottle.

Comparative Example 1

Instead of the weight ratio of the ingredients used in Preparation Example 1, kale (52%), green grapes (20%), kiwi (5%), blueberries (3%), celery (5%), apples (10%), Juice was prepared in the same manner as in Preparation Example 1, except that it was prepared by adding tomato (10%), honey (0.5%), and the remaining amount of water.

Comparative Example 2

Instead of the weight ratio of the ingredients used in Preparation Example 1, kale (43%), green grapes (20%), kiwi (14%), blueberries (3%), celery (5%), apples (10%), Juice was prepared in the same manner as in Preparation Example 1, except that it was prepared by adding tomato (10%), honey (0.5%), and the remaining amount of water.

Comparative Example 3

In Preparation Example 1, instead of washing kale, green grapes, kiwifruit, and celery, slicing them at 1 cm intervals, vacuum-packing, and aging at a temperature of 3 to 7 ° C. for 24 hours, kale and green grapes , After washing the kiwi and celery, the juice was prepared in the same manner as in Preparation Example 1, except that the prepared one was used as it was cut at 1 cm intervals.

Comparative Example 4

Use the same weight ratio as in Preparation Example 1 as it is, but cut kale, green grapes, kiwi and celery, apples, and tomatoes at 1 cm intervals without any other processing process, blueberries and honey, 0.05% by weight of antioxidant for food And the remaining amount of water was added at once and pulverized to prepare a juice.

Experimental Example 1. Juice sensory evaluation

60 adult male and female panels aged 20 to 50 were recruited, and 50 panelists who were judged to have no problems with vision, taste, and smell, and in particular, to have no objection to diet and beverages such as vegetables and fruits were selected.

The prepared juices were provided to each panel in a random order, and after tasting the juice, bottled water was provided at each interval to rinse the mouth, and then the panelists were asked to taste the next juice to evaluate the visual, taste, and smell.

The visual evaluation was conducted on a scale of 0 (decreased appetite) to 10 points (appetite-stimulated or Appetite is not reduced and there is no problem in appearance).

Smell evaluation was also guided to evaluate on a scale of 0 (appetite decreased) to 10 (appetite was not reduced), focusing on whether there was no reluctance to eat and whether or not appetite was reduced, such as whether or not appetite was reduced.

The taste evaluation was evaluated centering on the harmony of taste and the swallowing of the juice when drinking, and was evaluated on a scale of 0 (no taste, no desire to eat more) to 10 points (taste good).

Each evaluation score was calculated as an average score and listed in Table 1 below.

Experimental Example 2. Juice Formulation Separation Evaluation

The juices of Preparation Example and Comparative Example were photographed in a transparent glass cup immediately after preparation.

Photographs were taken after 30 minutes, 1 hour, and 5 hours in a refrigerator at 5°C in a glass cup, and the state of separation of the formulation with the naked eye, that is, whether the solids sank to the bottom and separated from the liquid confirmed.

When checked with the naked eye, there is no significant difference from the initial state (O), a darker color than the first was observed as a whole (intermediate separation state, △), a layer of dark color was formed on the top of the cup, and a lighter color than the first was formed on the bottom Formation of a color layer (separated state, X) was evaluated and listed in Table 1 below.

Experimental Example 3. Juice oxidation stability evaluation

Sensory evaluation was conducted after 5 hours at room temperature (25 ° C.) with the juices of Preparation Example and Comparative Example contained in a glass cup. Evaluation is conducted to check juice color change (discoloration to a color other than green), smell that could not be felt in juice immediately after manufacturing, and rancid taste. When all of the eggplant items were changed, it was evaluated as X, and when only the juice color was changed among the cases where one item was changed, it was evaluated as O and listed in Table 1 below.

division manufacturing example comparative example One 2 3 One 2 3 4 sensory evaluation Time 8.7 9.1 8.7 7.6 7.1 2.3 8.8 smell 7.3 8.0 7.5 6.9 8.2 7.9 7.1 taste 9.1 8.6 8.9 7.8 9.3 8.5 8.1 Formulation segregation evaluation △ △ O X △ △ X oxidation stability △ O O X X X O

1 is a graph showing sensory evaluation results of Preparation Examples and Comparative Examples. Referring to Figure 1 and Table 1, it can be seen that the color juice prepared according to the preparation example has excellent visual, olfactory, and gustatory sensations, and has received excellent evaluation in sensory evaluation.

As in Preparation Examples 2 and 3, by injecting the mixed gas and adjusting the pressure, the separation of solids and liquids of the juice prepared by pulverization is delayed, oxidation stability is improved, and a uniform formulation is maintained for a long time. And it can be confirmed that it has an effect that is not easily rancid.

Claims (10)

As a method for producing phytochemical color juice,
(a) washing kale, green grapes, kiwifruit and celery, slicing them into 0.5 to 1 cm thick slices, vacuum-packing them, and aging them at a temperature of 3 to 7° C. for 20 to 30 hours;
(b) removing the skins of blueberries to obtain only the flesh;
(c) cut apples and tomatoes into 4 to 8 divisions, put them in water at 50 to 60 ° C, hold for 10 minutes, raise the temperature of the water, boil at a temperature of 90 to 100 ° C for another 10 minutes, and then cool; and
(d) After mixing the blueberry pulp obtained in step (b) with honey, refrigerating it at a temperature of 1 to 5 ° C. for 5 to 10 minutes, the materials obtained in step (a) and step (c) Mixing with and grinding by adding the remaining amount of water;
Method for producing a phytochemical color juice comprising a.
According to claim 1,
The phytochemical color juice contains 40 to 50% by weight of kale, 15 to 23% by weight of green grapes, 7 to 12% by weight of kiwi, 1 to 5% by weight of blueberries, 2 to 7% by weight of celery, 7 to 12% by weight of apples, and tomatoes. A method for producing a phytochemical color juice containing 7 to 12% by weight, 0.1 to 1% by weight honey and the remaining amount of water.
As a method for producing phytochemical color juice,
(a) washing kale, green grapes, kiwifruit and celery, slicing them into 0.5 to 1 cm thick slices, vacuum-packing them, and aging them at a temperature of 3 to 7° C. for 20 to 30 hours;
(b) removing the skins of blueberries to obtain only the flesh;
(c) cut apples and tomatoes into 4 to 8 divisions, put them in water at 50 to 60 ° C, hold for 10 minutes, raise the temperature of the water, boil at a temperature of 90 to 100 ° C for another 10 minutes, and then cool;
(d) After mixing the blueberry pulp obtained in step (b) with honey, refrigerating it at a temperature of 1 to 5 ° C. for 5 to 10 minutes, the materials obtained in step (a) and step (c) After mixing, grinding by adding the remaining amount of water; and
(e) Put the composition obtained in step (d) in a hermetically sealed glass bottle, inject a mixed gas in which carbon dioxide gas and nitrogen gas are mixed at a volume ratio of 1: 0.5, and raise the pressure to 1.2 times the pressure before injection. , lowering the pressure to 0.8 times the pressure before injection;
Method for producing a phytochemical color juice comprising a.
According to claim 3,
The phytochemical color juice contains 40 to 50% by weight of kale, 15 to 23% by weight of green grapes, 7 to 12% by weight of kiwi, 1 to 5% by weight of blueberries, 2 to 7% by weight of celery, 7 to 12% by weight of apples, and tomatoes. A method for producing a phytochemical color juice containing 7 to 12% by weight, 0.1 to 1% by weight honey and the remaining amount of water.
As a method for producing phytochemical color juice,
(a) washing kale, green grapes, kiwifruit and celery, slicing them into 0.5 to 1 cm thick slices, vacuum-packing them, and aging them at a temperature of 3 to 7° C. for 20 to 30 hours;
(b) removing the skins of blueberries to obtain only the flesh;
(c) cut apples and tomatoes into 4 to 8 divisions, put them in water at 50 to 60 ° C, hold for 10 minutes, raise the temperature of the water, boil at a temperature of 90 to 100 ° C for another 10 minutes, and then cool;
(d) After mixing the blueberry pulp obtained in step (b) with honey, maintaining it at a temperature of 1 to 5 ° C. for 5 to 10 minutes, the materials obtained in step (a) and step (c) After mixing, grinding by adding the remaining amount of water;
(e) Put the composition obtained in step (d) in a sealed glass bottle, and inject a mixed gas in which carbon dioxide gas and nitrogen gas are mixed at a volume ratio of 1: 0.5 to raise the pressure to 1.2 times the pressure before injection, and then , lowering the pressure to 0.8 times the pressure before injection; and
(f) after injecting the mixed gas, raising the pressure to 1.2 times the pressure before injection, and then repeating the cycle of lowering the pressure to 0.8 times the pressure before injection 5 to 6 times, injecting the mixed gas, equalizing the pressure outside the vial;
Method for producing a phytochemical color juice comprising a.
According to claim 5,
The phytochemical color juice contains 40 to 50% by weight of kale, 15 to 23% by weight of green grapes, 7 to 12% by weight of kiwi, 1 to 5% by weight of blueberries, 2 to 7% by weight of celery, 7 to 12% by weight of apples, and tomatoes. A method for producing a phytochemical color juice containing 7 to 12% by weight, 0.1 to 1% by weight honey and the remaining amount of water.
As a method for producing phytochemical color juice,
(a) washing kale, green grapes, kiwifruit, and celery, slicing them into 0.5 to 1 cm thick slices, vacuum-packing, and aging at a temperature of 3 to 7° C. for 24 hours;
(b) removing the skins of blueberries to obtain only the flesh;
(c) cutting apples and tomatoes into 8 parts, putting them in water at 50 ° C. for 10 minutes, raising the water temperature, boiling at 100 ° C. for another 10 minutes, and then cooling; and
(d) After mixing the blueberry pulp obtained in step (b) with honey, refrigerating at a temperature of 5 ° C. for 10 minutes, mixing it with the ingredients obtained in steps (a) and (c), Grinding by adding the remaining amount of water;
Method for producing a phytochemical color juice comprising a.
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