KR102485467B1 - Method for manufacturing fruit beverage - Google Patents

Abstract

A method for manufacturing a fruit beverage according to an embodiment includes the steps of: extracting carrots to prepare carrot juice; extracting beets to prepare beet juice; mixing the beet juice and the carrot juice to prepare a first mixture; extracting apples to prepare apple juice, and mixing the apple juice with the first mixture to prepare a second mixture; mixing a multi-vitamin with the second mixture to prepare a third mixture; and mixing crushed apples with the third mixture to prepare a fruit beverage.

Description

Method for manufacturing fruit drinks {METHOD FOR MANUFACTURING FRUIT BEVERAGE}

The present invention relates to a method for producing a fruit drink, and more particularly, a technique for producing a fruit drink having good taste and mouthfeel by mixing various ingredients and at the same time not destroying nutrients during the process of preparing the fruit drink, but having a good taste. It is an invention about

In recent years, the production of agricultural products has increased, and in particular, the total production of apples has increased. However, in response to this, there is a limit to consumption as raw fruit juice. In particular, consumption of apple juice using fruit juice is also on the decline.

In contrast, in order to increase the consumption of fruit juice, a method of producing juice by mixing a vitamin agent with fruit juice has emerged.

In the case of apples, there is inevitably a problem of oil preservation according to the grinding characteristics when crushing apples. In particular, active ingredients in apples may be destroyed by juice extraction.

In addition, in many cases, the original taste or aroma is not preserved while crushing the apple, and thus, the throat when drinking the juice may not be good. Also, since the fiber of ground apples changes, it can give them a stale taste. Additionally, if mixing apples and produce takes a long time, crushed apples may turn brown.

In addition, when agricultural products are squeezed and mixed with apple juice, cell destruction of materials such as fibers occurs during juice of agricultural products, and there is a disadvantage in that air bubbles are introduced during the juice extraction or mixing process.

Republic of Korea Patent Publication No. 10-2018-005791 - Fruit drink containing protein and its manufacturing method (2018.05.31)

Therefore, the present invention is an invention designed to solve the above-described problems, and an object of the present invention is to provide a method for producing a drink with good taste and throat without destroying nutrients and a fruit drink according to the method.

A method for producing fruit juice according to an embodiment includes the steps of squeezing carrots to produce carrot juice, extracting beets to produce beet juice, and mixing the beet juice and the carrot juice. Preparing a first mixture, preparing an apple juice by squeezing apples, mixing the apple juice with the first mixture to prepare a second mixture, mixing multi-vitamin with the second mixture to make a third mixture It may include preparing a mixture and preparing a fruit beverage by mixing apple pulverized material with the third mixture.

A volume ratio between the carrot juice, the beet juice, the apple juice, the multi-vitamins, and the apple pulverized material may be 30:29.5:28:0.5:12.

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The crushing of the apple may include crushing the apple in an ultra-fine particle crushing method, but proceeding within 1 minute.

In the step of crushing the apple, the crushing process may proceed for 45 seconds to 55 seconds.

The step of preparing the carrot juice, the step of preparing the beet juice, and the step of preparing the apple juice are characterized in that the carrot, the beet and the apple are squeezed at a speed of 150 rpm to 200 rpm or less , method for preparing fruit juice.

The juice speed may be between 30 rpm and 50 rpm.

The juice extraction speed may be 40 rpm.

According to the fruit beverage manufacturing method according to an embodiment of the present specification, by producing apples and agricultural products in an appropriate ratio, it is possible to preserve the oiliness of grinding characteristics, to minimize the destruction of active ingredients, which are characteristics of juice extraction, and to The taste and aroma of can be preserved, and thus, the effect of improving the throat occurs.

In addition, by appropriately using the mixing order of various mixtures mixed in the juice, fresh juice taste can be provided because the fiber of the ground apple does not change.

In addition, by properly determining the juice rate of the agricultural products mixed in the juice, the destruction of the active ingredients in the mixture can be reduced as much as possible, cell destruction of the material to be squeezed can be minimized, and the inflow of air bubbles is minimized.

In addition, by appropriately setting the mixing time of the mixtures mixed in the juice, browning of the ground apple can be prevented.

1 is a flow chart showing a fruit beverage manufacturing method according to an embodiment of the present invention.

The embodiments described in this specification and the configurations shown in the drawings are only one preferred example of the disclosed invention, and there may be various modifications that can replace the embodiments and drawings in this specification at the time of filing of the present application.

In addition, terms used in this specification are used to describe embodiments, and are not intended to limit and/or limit the disclosed invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as "comprise" or "having" are intended to indicate that there is a feature, number, step, operation, component, or combination thereof described in the specification, but one or more other features or The existence or addition of numbers, steps, operations, elements, or combinations thereof is not precluded.

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

1 is a flow chart showing a fruit beverage manufacturing method according to an embodiment of the present invention.

Referring to Figure 1, the beverage manufacturing method of the present specification includes step S101, step S103, step S105, step S107, step S109, a detailed description of each step is as follows.

Overall, (i) carrot juice, (ii) beet juice, (iii) apple juice, (iv) multivitamin, and (v) apple pulverized may be mixed in that order. By mixing the mixture according to the above mixing order, the fiber contained in the apple pulverized material is not denatured, and thus there is an effect of providing a fresh drink taste to the user.

First, in step S101, a carrot juice may be prepared by first squeezing carrots.

Subsequently, in step S103, beets may be juiced to prepare a beet juice, and the prepared beet juice may be mixed with the carrot juice prepared in step S101 (first mixing).

Here, the mixing volume ratio of carrot juice and beet juice may be 1: 0.96 to 0.98, and in one embodiment, it may be 30:29.5.

Next, in step S105, apples are squeezed to prepare apple juice, and the prepared apple juice is mixed with the carrot/beet juice prepared in step S103 (second mixing).

Here, the mixed volume ratio of apple juice, carrot juice, and beet juice may be 28:30:29.5.

Subsequently, in step S107, the multi-vitamin may be mixed with the second mixture prepared in step S105 described above (third mixing).

Here, the mixed volume ratio of apple juice, carrot juice, beet juice, and multivitamin may be 28:30:29.5:0.5.

Then, in step S109, apples may be crushed, and the apple crushed material may be mixed with the third mixture prepared in step S107 (S109).

Here, the apples may be ground for 45 seconds to 50 seconds in an ultrafine particle grinding method, for example, grinding for 50 seconds and proceeding for 50 seconds. In this case, there is an advantage that the particles are finely ground without browning of the apple, so that you can drink comfortably without getting stuck in your throat.

Here, the mixed volume ratio of the apple mixture (mixture of apple juice and crushed apple), carrot juice, beet juice, and multivitamin may be, for example, 40:30:29.5:0.5. That is, the mixed volume ratio of apple juice and apple powder in the apple mixture may be 70:30 to produce a fruit beverage.

When mixed in the above ratio, destruction of active ingredients included in carrot juice, beet juice, apple juice, and multivitamin can be minimized, and the unique taste and aroma can be preserved, so that the throat can be improved. .

Table 1 below shows the results of sensory tests such as aroma, taste, throat swallowing, and overall preference of users investigated by changing the mixing ratio of apple pulverized material, apple juice, carrot juice, beet juice, and multi-vitamins. .

Mixed volume ratio of apple pulverized material, apple juice, carrot juice, and beet juice Item 12:28:30:29.5:0.5 16:24:30:29.5:0.5 20:20:30:29.5:0.5 28:12:30:29.5:0.5 incense 6.8 6.5 6.8 6.5 taste 6.8 6 6 6.3 Throat 6.4 6.1 5.5 5 overall liking 6.5 5.5 6 5.5

As shown in Table 1 above, when the mixed volume ratio of apple pulverized material, apple juice, carrot juice, and beet juice is mixed at 12:28:30:29.5:0.5, aroma / taste / throat / overall It can be seen that the preference score was the highest.

In addition, when mixing in the order of carrot juice, beet juice, apple juice, multivitamin, and apple pulverized as described above, the fiber contained in the pulverized apple does not change, thereby providing a fresh and healthy beverage taste to the user. effects that can be provided.

In addition, in the present specification, when extracting three components such as carrot juice, beet juice, and apple juice, it can be juiced at a rate of 30 times per minute to 50 times per minute.

For example, when juice is extracted in a low-speed rotation method of 30 to 50 times per minute, destruction of active ingredients contained in each juice can be minimized, and unique taste and aroma can be maintained richly.

For example, the juice rate may be 40 rounds per minute (40 rpm). For example, when each material is juiced, the juice may be squeezed slowly while performing the juice at the above speed. Accordingly, destruction of cells of the material to be squeezed is minimized, and generation of air bubbles during mixing of the juice solution can be minimized.

Table 2 below shows the results of sensory tests such as aroma/taste/throating/overall preference obtained by varying the mixing speed of the juices included in the beverage. Here, the low speed may mean between 100 and 200 times per minute, and the high speed may mean a speed of 9000 times or more per minute.

Item sleaze high speed incense 6.8 5.6 taste 6.8 5 Throat 6.4 6.1 overall liking 6.5 5.5

As described above, when mixing at a low speed (between 100 and 200 times per minute or less), it can be seen that the aroma / taste / throat / overall acceptability increases. Also, the above mixtures can be mixed for 1 minute. Browning of the apple grounds can be prevented if the mixtures are mixed within one minute.

As described above, various embodiments according to the present invention have been described with reference to the accompanying drawings.

According to the fruit beverage manufacturing method according to an embodiment of the present specification, by producing apples and agricultural products in an appropriate ratio, it is possible to preserve the oiliness of grinding characteristics, to minimize the destruction of active ingredients, which are characteristics of juice extraction, and to The taste and aroma of can be preserved, and thus, the effect of improving the throat occurs.

In addition, by appropriately using the mixing order of various mixtures mixed in the juice, fresh juice taste can be provided because the fiber of the ground apple does not change.

In addition, by properly determining the juice rate of the agricultural products mixed in the juice, the destruction of the active ingredients in the mixture can be reduced as much as possible, cell destruction of the material to be squeezed can be minimized, and the inflow of air bubbles is minimized.

In addition, by appropriately setting the mixing time of the mixtures mixed in the juice, browning of the ground apple can be prevented.

As described above, although the embodiments have been described with limited examples and drawings, those skilled in the art can make various modifications and variations from the above description. For example, the described techniques may be performed in an order different from the method described, and/or components of the described system, structure, device, circuit, etc. may be combined or combined in a different form than the method described, or other components may be used. Or even if it is replaced or substituted by equivalents, appropriate results can be achieved. Therefore, other implementations, other embodiments, and equivalents of the claims are within the scope of the following claims.

Claims (5)

Preparing carrot juice by squeezing carrots;
Preparing beet juice by extracting beets;
preparing a first mixture by mixing the beet juice and the carrot juice;
Preparing an apple juice by extracting apples, and mixing the apple juice with the first mixture to prepare a second mixture;
preparing a third mixture by mixing a multi-vitamin with the second mixture;
Preparing a fruit drink by mixing apple pulverized apples with the third mixture; and
Including; mixing the fruit drink for 60 seconds,
The mixing volume ratio between the carrot juice, the beet juice, the apple juice, the multi-vitamin, and the apple pulverized product is 30:29.5:28:0.5:12,
The step of crushing the apple includes the step of proceeding the apple in an ultra-fine particle crushing method for 50 seconds,
The step of preparing the carrot juice, the step of preparing the beet juice, and the step of preparing the apple juice include the step of extracting the carrot, the beet, and the apple at a speed of 40 rpm. , fruit beverage manufacturing method. delete delete delete delete

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