KR102557893B1 - Blackberry and apple smoothie manufacturing methods customized for elderly farmers - Google Patents
Blackberry and apple smoothie manufacturing methods customized for elderly farmers Download PDFInfo
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- KR102557893B1 KR102557893B1 KR1020220125273A KR20220125273A KR102557893B1 KR 102557893 B1 KR102557893 B1 KR 102557893B1 KR 1020220125273 A KR1020220125273 A KR 1020220125273A KR 20220125273 A KR20220125273 A KR 20220125273A KR 102557893 B1 KR102557893 B1 KR 102557893B1
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- South Korea
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- blackberry
- smoothie
- apple
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Abstract
본 발명은 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디 및 이의 제조방법에 관한 것으로, 본 발명에 따르면, 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디의 제조방법에 있어서, 정제수, 블랙베리, 사과퓨레, 백미페이스트, 부원료 및 향료를 준비하는 원료준비단계; 상기 블랙베리를 이용하여 블랙베리착즙액을 제조하는 착즙액제조단계 및 상기 정제수, 블랙베리착즙액, 사과퓨레, 백미페이스트 및 부원료를 혼합하여 스무디를 제조하는 혼합단계를 포함하는 블랙베리 앤 사과 스무디의 제조방법을 제공할 수 있다.
또한, 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디에 있어서, 상기 정제수, 블랙베리착즙액, 사과퓨레, 백미페이스트 및 부원료를 포함하는 블랙베리 앤 사과 스무디를 제공할 수 있다.The present invention relates to a blackberry and apple smoothie for aged rural farmers and a method for producing the same. According to the present invention, in the method for producing a blackberry and apple smoothie for aged rural farmers, purified water, blackberry, apple puree, A raw material preparation step of preparing glutinous rice paste, additives and flavorings; Blackberry and apple smoothie comprising a juice preparation step of preparing blackberry juice using the blackberry and a mixing step of preparing a smoothie by mixing the purified water, blackberry juice, apple puree, white rice paste and auxiliary ingredients A manufacturing method can be provided.
In addition, in the blackberry and apple smoothie for aged farmers in rural areas, the blackberry and apple smoothie containing the purified water, blackberry juice, apple puree, white rice paste and auxiliary ingredients can be provided.
Description
본 발명은 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디 및 이의 제조방법에 관한 것으로, 더욱 자세하게는 고령농민의 부족한 영양소와 가지고 있는 만성질환에 대응할 수 있으며, 간식 및 음료 대용으로 간편하게 섭취할 수 있는 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디 및 이의 제조방법을 제공할 수 있다.The present invention relates to a blackberry and apple smoothie for aged farmers in rural areas and a method for manufacturing the same, and more specifically, it can respond to nutritional deficiencies and chronic diseases of elderly farmers, and can be easily consumed as a substitute for snacks and beverages in rural areas. A blackberry and apple smoothie for aged farmers and a manufacturing method thereof can be provided.
현재 한국은 출산율 저하, 도시 전출 등으로 인한 인구감소 위기에 직면해 있으며, 특히 농촌지역 고령화로 인한 경쟁력 저하가 심각한 지역 현안문제로 대두되고 있다. 인구의 고령화는 다양한 분야에 영향을 주게 되는데, 경제적(저축, 투자, 소비, 노동시장, 연금, 세제 등), 사회적(의료비상승, 주택, 이주, 가족구성 등), 정치적(투표행위 등)으로 사회 전반에 영향을 미치고 있다.Currently, Korea is facing a crisis of population decline due to a drop in birth rate and moving out of cities. The aging of the population affects various fields, including economically (savings, investment, consumption, labor market, pension, taxation, etc.), socially (rising medical costs, housing, migration, family composition, etc.), and politically (voting, etc.). It affects society as a whole.
한국 인구의 고령화 속도는 2017년에 고령사회에 진입하여 세계적으로 매우 빠르게 진행되고 있으며, 2026년에는 초고령사회에 진입할 것으로 예상되고 있다.The pace of aging of the Korean population is progressing very rapidly worldwide, entering an aged society in 2017, and is expected to enter a super-aged society in 2026.
국내에서 전라북도는 전라남도 다음으로 고령인구의 비율이 높은 것으로 나타나, 노동력 감소 등 고령화에 따른 문제점을 해결하기 위한 빠른 대처가 요구되고 있다.In Korea, Jeollabuk-do has the second highest proportion of the elderly population after Jeollanam-do, and prompt action is required to solve problems caused by aging, such as a decrease in the labor force.
한편, 노인실태조사 결과, 고령 농민의 건강상태를 살펴보면, 약 40%는 자신의 건강이 나쁜 편이라고 판단하고 있으며, 50%이상이 3개 이상의 만성질병을 가지고 있는 것으로 나타났고, 고령 농민의 영양상태는 19.1%가 영양개선이 필요한 상태로 나타났으며, 고령 농민의 식사 결식률은 아침 3.0%, 점심 4.2%, 저녁3.0%로 나타났다.On the other hand, as a result of the survey on the elderly, about 40% of the elderly farmers judged their health to be poor, and more than 50% were found to have 3 or more chronic diseases. As for the condition, 19.1% appeared to be in need of nutritional improvement, and the rate of missing meals of elderly farmers was 3.0% for breakfast, 4.2% for lunch, and 3.0% for dinner.
또한, 식품군 섭취량 분석결과, 고령 농민은 도시 농민에 비해 물, 당류, 과일류, 해조류, 우유류의 섭취가 낮은 것으로 나타났고, 곡류의 섭취량은 높은 것으로 나타났으며, 비타민, 철, 미네랄 등이 부족한 것으로 나타났다.In addition, as a result of food group intake analysis, older farmers showed lower intakes of water, sugars, fruits, seaweed, and milk than urban farmers, and higher intakes of grains, as well as higher intakes of vitamins, iron, and minerals. appeared to be insufficient.
이러한 결과는 농촌 노인이 곡류 섭취량만 높고 다른 식품군의 섭취량은 낮아서 다양한 식품군의 섭취가 적절하게 이루어지지 않음을 보여주고 있다.These results show that rural elderly people have high intakes of grains and low intakes of other food groups, so they do not properly consume various food groups.
따라서, 고령농민에게 실질적 조사를 통해 고령농민의 부족한 영양소와 가지고 있는 만성질환에 대응할 수 있는 고령농민맞춤형 식품개발을 하고자 한다. Therefore, through a practical survey on elderly farmers, we intend to develop customized foods for elderly farmers that can respond to their chronic diseases and lack of nutrients.
또한 일일 수분 섭취가 낮기 때문에 음료 형태로 보완할 수 있는 제품이 필요한 것으로 판단되었으므로, 혈액 개선에 도움이 되며 간식 및 음료 대용으로 편하게 드실 수 있는 스무디 형태의 식품을 개발하고자 한다.In addition, since the daily water intake is low, it was determined that a product that can be supplemented in the form of a beverage is needed, so it is intended to develop a smoothie-type food that helps improve blood and can be eaten comfortably as a snack or beverage substitute.
상기와 같은 문제를 해결하고자, 본 발명은 고령농민의 부족한 영양소와 가지고 있는 만성질환에 대응할 수 있으며, 간식 및 음료 대용으로 간편하게 섭취할 수 있는 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디 및 이의 제조방법을 제공하는데 목적이 있다.In order to solve the above problems, the present invention is a blackberry and apple smoothie for elderly farmers in rural areas that can respond to chronic diseases and insufficient nutrients of elderly farmers and can be easily consumed as a substitute for snacks and beverages, and a method for manufacturing the same It aims to provide
상기와 같은 과제를 해결하기 위하여, 본 발명의 실시예에 따른 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디의 제조방법에 있어서, 정제수, 블랙베리, 사과퓨레, 백미페이스트 및 부원료를 준비하는 원료준비단계; 상기 블랙베리를 이용하여 블랙베리착즙액을 제조하는 착즙액제조단계 및 상기 정제수, 블랙베리착즙액, 사과퓨레, 백미페이스트 및 부원료를 혼합하여 스무디를 제조하는 혼합단계를 포함하는 블랙베리 앤 사과 스무디의 제조방법을 제공할 수 있다.In order to solve the above problems, in the manufacturing method of blackberry and apple smoothie for aged rural farmers according to an embodiment of the present invention, raw material preparation step of preparing purified water, blackberry, apple puree, white rice paste and auxiliary ingredients ; Blackberry and apple smoothie comprising a juice preparation step of preparing blackberry juice using the blackberry and a mixing step of preparing a smoothie by mixing the purified water, blackberry juice, apple puree, white rice paste and auxiliary ingredients A manufacturing method can be provided.
또한, 상기 스무디를 살균하는 살균단계 및 살균된 스무디를 포장지에 충진하여 밀봉하는 포장단계를 더 포함할 수 있다.In addition, a sterilization step of sterilizing the smoothie and a packaging step of filling and sealing the sterilized smoothie in a wrapping paper may be further included.
여기서, 상기 부원료는 콜라겐, 스테비아, 정백당, 잔탄검, 구연산, 구연산나트륨, 비타민C, 유산균, 치커리식이섬유 및 덱스트린 중 하나 이상을 포함하는 것을 특징으로 한다.Here, the auxiliary ingredients are characterized in that they include at least one of collagen, stevia, white sugar, xanthan gum, citric acid, sodium citrate, vitamin C, lactic acid bacteria, chicory dietary fiber, and dextrin.
또한, 상기 착즙액제조단계는 상기 블랙베리에서 씨를 제거하고, 물과 1:1의 중량비로 혼합하여 착즙하는 것을 특징으로 한다.In addition, the juice preparation step is characterized in that the seeds are removed from the blackberries, and mixed with water in a weight ratio of 1: 1 to extract the juice.
또한, 상기 혼합단계는 상기 정제수에 블랙베리착즙액, 사과퓨레 및 백미페이스트를 첨가하고 교반하는 1차 혼합단계 및 1차 교반물에 상기 부원료를 첨가하고 가열 교반하는 2차 혼합단계를 포함할 수 있다.In addition, the mixing step may include a first mixing step of adding blackberry juice, apple puree, and white rice paste to the purified water and stirring, and a second mixing step of adding the additives to the first stirring substance and heating and stirring. there is.
또한, 상기 혼합단계는 2차 교반물에 향료를 첨가하고 가열 교반하는 3차 혼합단계를 더 포함할 수 있다.In addition, the mixing step may further include a tertiary mixing step of adding a spice to the second stirring material and heating and stirring it.
또한, 상기 1차 혼합단계는 15 내지 25℃에서 4 내지 7분동안 교반하는 것을 특징으로 한다.In addition, the first mixing step is characterized in that stirring for 4 to 7 minutes at 15 to 25 ℃.
또한, 상기 2차 혼합단계는 80 내지 85℃에서 부원료를 첨가하여 2 내지 5분동안 가열 교반하는 것을 특징으로 한다.In addition, the second mixing step is characterized in that the additives are added at 80 to 85 ° C. and heated and stirred for 2 to 5 minutes.
또한, 상기 3차 혼합단계는 90 내지 95℃에서 상기 향료를 첨가하고 95℃ 이상에서 3 내지 8분동안 가열 교반하는 것을 특징으로 한다.In addition, the third mixing step is characterized in that the addition of the fragrance at 90 to 95 ℃ and heating and stirring at 95 ℃ or more for 3 to 8 minutes.
또한, 상기 스무디는 상기 정제수 30 내지 40중량부, 블랙베리착즙액 35 내지 45중량부, 사과퓨레 5 내지 15중량부, 백미페이스트 3.2 내지 8.2중량부 및 부원료 4.74 내지 14중량부를 포함하는 것을 특징으로 한다.In addition, the smoothie comprises 30 to 40 parts by weight of the purified water, 35 to 45 parts by weight of blackberry juice, 5 to 15 parts by weight of apple puree, 3.2 to 8.2 parts by weight of white rice paste, and 4.74 to 14 parts by weight of auxiliary ingredients. do.
또한, 상기 스무디는 상기 정제수 30 내지 40중량부, 블랙베리착즙액 35 내지 45중량부, 사과퓨레 5 내지 15중량부, 백미페이스트 3.2 내지 8.2중량부, 콜라겐 0.05 내지 0.15중량부, 스테비아 0.01 내지 0.09중량부, 정백당 3.9 내지 8.9중량부, 잔탄검 0.1 내지 0.4중량부, 구연산 0.01 내지 0.11중량부, 구연산나트륨 0.05 내지 0.15중량부, 비타민C 0.01 내지 0.10중량부, 유산균 0.01 내지 0.10중량부, 치커리식이섬유 0.1 내지 1.0중량부 및 덱스트린 0.5 내지 3중량부를 포함할 수 있다.In addition, the smoothie contains 30 to 40 parts by weight of the purified water, 35 to 45 parts by weight of blackberry juice, 5 to 15 parts by weight of apple puree, 3.2 to 8.2 parts by weight of white rice paste, 0.05 to 0.15 parts by weight of collagen, and 0.01 to 0.09 parts by weight of stevia. parts by weight, white sugar 3.9 to 8.9 parts by weight, xanthan gum 0.1 to 0.4 parts by weight, citric acid 0.01 to 0.11 parts by weight, sodium citrate 0.05 to 0.15 parts by weight, vitamin C 0.01 to 0.10 parts by weight, lactic acid bacteria 0.01 to 0.10 parts by weight, chicory diet 0.1 to 1.0 parts by weight of fiber and 0.5 to 3 parts by weight of dextrin may be included.
또한, 본 발명의 실시예에 따른 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디에 있어서, 정제수, 블랙베리착즙액, 사과퓨레, 백미페이스트 및 부원료를 포함하는 블랙베리 앤 사과 스무디를 제공할 수 있다.In addition, in the blackberry and apple smoothie for aged rural farmers according to an embodiment of the present invention, it is possible to provide a blackberry and apple smoothie containing purified water, blackberry juice, apple puree, white rice paste and auxiliary ingredients.
여기서, 상기 부원료는 콜라겐, 스테비아, 정백당, 잔탄검, 구연산, 구연산나트륨, 비타민C, 유산균, 치커리식이섬유 및 덱스트린 중 하나 이상을 포함할 수 있다.Here, the additives may include at least one of collagen, stevia, white sugar, xanthan gum, citric acid, sodium citrate, vitamin C, lactic acid bacteria, chicory dietary fiber, and dextrin.
상기와 같은 본 발명의 실시예에 따른 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디 및 이의 제조방법은 고령농민의 부족한 영양소와 가지고 있는 만성질환에 대응할 수 있으며, 간식 및 음료 대용으로 간편하게 섭취하도록 할 수 있다.The blackberry and apple smoothie and method for manufacturing the same for elderly farmers in rural areas according to an embodiment of the present invention as described above can respond to the lack of nutrients and chronic diseases of elderly farmers, and can be easily consumed as a substitute for snacks and beverages. there is.
도 1은 본 발명의 실시예에 따른 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디의 제조방법을 순차적으로 나타낸 흐름도.
도 2는 도 1의 S30 단계를 순차적으로 나타낸 흐름도.1 is a flow chart sequentially showing a method of manufacturing a blackberry and apple smoothie for aged rural farmers according to an embodiment of the present invention.
Figure 2 is a flow chart sequentially showing steps S30 of Figure 1;
이하, 도면을 참조한 본 발명의 설명은 특정한 실시 형태에 대해 한정되지 않으며, 다양한 변환을 가할 수 있고 여러 가지 실시예를 가질 수 있다. 또한, 이하에서 설명하는 내용은 본 발명의 사상 및 기술 범위에 포함되는 모든 변환, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, the description of the present invention with reference to the drawings is not limited to specific embodiments, and various transformations may be applied and various embodiments may be applied. In addition, the content described below should be understood to include all conversions, equivalents, or substitutes included in the spirit and scope of the present invention.
이하의 설명에서 제1, 제2 등의 용어는 다양한 구성요소들을 설명하는데 사용되는 용어로서, 그 자체에 의미가 한정되지 아니하며, 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.In the following description, terms such as first and second are terms used to describe various components, and are not limited in meaning per se, and are used only for the purpose of distinguishing one component from another.
본 명세서 전체에 걸쳐 사용되는 동일한 참조번호는 동일한 구성요소를 나타낸다.Like reference numbers used throughout this specification indicate like elements.
본 발명에서 사용되는 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 또한, 이하에서 기재되는 "포함하다", "구비하다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것으로 해석되어야 하며, 하나 또는 그 이상의 다른 특징들이나, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.Singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. In addition, terms such as "include", "include" or "have" described below are intended to designate that features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist. should be construed, and understood not to preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.
이하, 본 발명의 실시 예를 첨부한 도 1 및 도 2를 참조하여 상세히 설명하기로 한다.Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS. 1 and 2 attached.
도 1은 본 발명의 실시예에 따른 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디의 제조방법을 순차적으로 나타낸 흐름도이고, 도 2는 도 1의 S20 단계를 순차적으로 나타낸 흐름도이며, 도 3은 도 1의 S30 단계를 순차적으로 나타낸 흐름도이다.1 is a flow chart sequentially showing a method for manufacturing a blackberry and apple smoothie for aged farmers in rural areas according to an embodiment of the present invention, FIG. 2 is a flow chart sequentially showing steps S20 of FIG. 1, FIG. 3 is FIG. It is a flowchart showing steps S30 in sequence.
도 1을 참조하면, 본 발명의 실시예에 따른 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디의 제조방법은 원료준비단계(S10), 착즙액제조단계(S20), 혼합단계(S30), 살균단계(S40) 및 포장단계(S50)를 포함할 수 있다.Referring to FIG. 1, the method for manufacturing a blackberry and apple smoothie for aged farmers in rural areas according to an embodiment of the present invention includes a raw material preparation step (S10), a juice preparation step (S20), a mixing step (S30), and a sterilization step. (S40) and packaging step (S50).
먼저, 원료준비단계(S10)는 원료를 준비하는 단계로, 정제수, 블랙베리, 사과퓨레, 백미페이스트 및 부원료를 준비할 수 있다.First, the raw material preparation step (S10) is a step of preparing raw materials, and purified water, blackberries, apple puree, white rice paste, and auxiliary ingredients may be prepared.
또한 향료를 더 준비할 수 있으나, 이에 한정되지는 않는다.In addition, flavoring may be further prepared, but is not limited thereto.
블랙베리는 비타민 C가 풍부하여 새콤달콤한 맛을 가지고, 안토시아닌이 풍부하여 눈건강, 혈액순환, 면역력 강화 및 노화방지 등에 도움을 줄 수 있다.Blackberry has a sweet and sour taste because it is rich in vitamin C, and it is rich in anthocyanin, which can help eye health, blood circulation, strengthen immunity and prevent aging.
사과퓨레는 사과를 삶아 으깨거나 갈아 걸쭉하게 만든 것으로, 사과는 달콤한 맛을 가지고, 식이섬유가 풍부하여 변비를 예방하고 혈관의 건강과 피부 미용 및 잇몸건강 등에 도움을 줄 수 있고, 다당류 비율이 높아 다이어트에 도움을 줄 수 있다.Apple puree is made by boiling, mashing, or grinding apples to make it thick. Apples have a sweet taste and are rich in dietary fiber, which prevents constipation and helps blood vessel health, skin care, and gum health, and has a high polysaccharide ratio. Can help with diet.
백미페이스트는 쌀을 갈거나 개어서 풀처럼 걸쭉하게 만든 것으로 정백당의 함량을 줄이면서 단맛을 강화할 수 있도록 한다. 또한 쌀은 성인병과 각종 질병을 예방하는데 도움을 주고, 섬유질 성분으로 구리, 아연, 철 성분 등과 결합해 몸에 해로운 중금속이 체내에 흡수되는 것을 막아 주고, 수분 유지력이 높아 변비 예방에 도움을 주며, 고혈압, 동맥경화증 등 예방에도 도움을 줄 수 있다.White rice paste is made by grinding or kneading rice to make it thick like paste, and it can enhance the sweetness while reducing the content of white sugar. In addition, rice helps prevent adult diseases and various diseases, and as a fiber component, combined with copper, zinc, and iron components, it prevents harmful heavy metals from being absorbed into the body, and has high water retention, helping to prevent constipation. It can also help prevent high blood pressure and arteriosclerosis.
부원료 및 향료는 스무디의 맛과 영양성뿐만 아니라 제품성을 향상시키기 위해 첨가되는 것이다.Sub-ingredients and flavorings are added to improve product quality as well as taste and nutrition of smoothies.
여기서 부원료는 콜라겐, 스테비아, 정백당, 잔탄검, 구연산, 구연산나트륨, 비타민C, 유산균, 치커리식이섬유 및 덱스트린 중 하나 이상을 포함할 수 있으며, 모두 포함하는 것이 바람직하나, 이에 한정되지는 않는다.Here, the additives may include at least one of collagen, stevia, white sugar, xanthan gum, citric acid, sodium citrate, vitamin C, lactic acid bacteria, chicory dietary fiber, and dextrin, and preferably include all of them, but are not limited thereto.
콜라겐은 점성을 부여하여 부드러움을 높여 스무디의 섭취감을 향상시켜 줄 수 있고, 피부노화, 관절약화, 골밀도 저하, 혈관 손상 등을 방지할 수 있다. 이때, 콜라겐은 피쉬콜라겐이 바람직하나, 이에 한정되지는 않는다.Collagen can impart viscosity and increase softness to improve smoothie intake, and can prevent skin aging, joint weakness, bone density decline, blood vessel damage, and the like. At this time, the collagen is preferably fish collagen, but is not limited thereto.
스테비아는 설탕을 대체하여 단맛을 주며, 콜레스테롤 수치를 조절하고 혈당수치를 낮춰 당뇨에 효과를 줄 수 있는 것으로, 쓴맛이 제거된 효소 처리 스테비아가 바람직하나, 이에 한정되지는 않는다.Stevia replaces sugar to give sweetness, controls cholesterol levels, and lowers blood sugar levels to have an effect on diabetes.
정백당은 단맛으로 스무디의 맛을 향상시킬 수 있다.White sugar is sweet and can enhance the taste of smoothies.
잔탄검은 스무디의 점도를 증가시키며, 점착성을 높여 유화안정성을 증진시킬 수 있다.Xanthan gum can increase the viscosity of the smoothie and improve the emulsion stability by increasing the tackiness.
구연산은 신맛을 내며, 안디오텐신이 함유되어 있어 혈압을 낮추고 혈관 수축 작용을 하여 성인병 예방에 도움을 주고, 살균 작용과 정혈 작용이 뛰어나며, 피로회복과 식용 증진에 도움을 줄 수 있다.Citric acid has a sour taste and contains andiotensin, which helps to prevent adult diseases by lowering blood pressure and constricting blood vessels, has excellent bactericidal and blood-purifying effects, and can help recover from fatigue and improve appetite.
구연산나트륨은 산뜻한 짠맛을 내는 것으로 스무디의 맛을 향상시킬 수 있으며, 각 조성물의 혼합이 잘 이루어지도록 할 수 있다.Sodium citrate can improve the taste of smoothies by giving a refreshing salty taste, and can ensure that each composition is well mixed.
비타민C는 항산화 효과를 주고 손상된 피부 재생을 촉진하고 멜라닌 색소의 증가를 억제하여 기미나 주근깨를 완화시키며, 식이섬유와 함께 섭취할 경우 보다 효과적으로 다이어트 효과를 줄 수 있고, 만성 질환 예방 및 치료에 도움을 줄 수 있다.Vitamin C has an antioxidant effect, promotes damaged skin regeneration, and suppresses the increase in melanin pigment to alleviate spots and freckles. can give
유산균은 체내 활성산소를 줄여주고 비타민 생성과 미네랄 흡수를 도우며, 면역세포를 활성화시켜 면역력을 향상시켜 줄 수 있다.Lactic acid bacteria can reduce active oxygen in the body, help vitamin production and mineral absorption, and activate immune cells to improve immunity.
치커리식이섬유는 쓴맛을 가지며 식이섬유가 풍부하여 변변활동 완화 및 체중 감량에 도움을 주고, 간염에 효과가 있으며 당뇨에 좋고 소화기능을 개선시킬 수 있다.Chicory dietary fiber has a bitter taste and is rich in dietary fiber, which helps relieve stool activity and weight loss, is effective for hepatitis, is good for diabetes, and can improve digestive function.
덱스트린은 스무디의 변질을 방지하고 식감을 향상시키고, 스무디의 흡수성을 높이며 혈당을 상승시킬 수 있다.Dextrin can prevent deterioration of smoothies, improve texture, increase smoothies' absorbability, and raise blood sugar levels.
향료는 사과향이 바람직하나, 이에 한정되지 않으며, 천연 향료 등을 이용할 수도 있다.The flavoring is preferably an apple flavor, but is not limited thereto, and natural flavorings and the like may be used.
착즙액제조단계(S20)는 블랙베리를 이용하여 블랙베리착즙액을 제조할 수 있는데, 블랙베리에서 씨를 제거하고, 물과 1:1의 중량비로 혼합하여 착즙할 수 있다. 물과 혼합하여 착즙하는 것은 블랙베리 착즙효율을 향상시키기 위한 것으로, 상기 배합비를 벗어날 경우 블랙베리에서의 착즙량이 저하되거나 새콤달콤한 맛이 저하되고 블랙베리에 의한 효능이 미미해질 수 있다.In the juice preparation step (S20), blackberry juice may be prepared using blackberries, seeds may be removed from blackberries, and juice may be mixed with water at a weight ratio of 1: 1. Juicing by mixing with water is to improve blackberry juice efficiency. If the mixing ratio is out of proportion, the amount of juice extracted from blackberries may decrease or the sweet and sour taste may decrease and the effectiveness of blackberries may be insignificant.
혼합단계(S30)는 S10 단계에서 준비한 정제수, 사과퓨레, 백미페이스트 및 부원료와 S20 단계에서 제조된 블랙베리착즙액을 혼합하여 스무디를 제조할 수 있다. 또한 사과향을 부가적으로 더 첨가하여 스무디를 제조할 수도 있다.In the mixing step (S30), a smoothie may be prepared by mixing the purified water, apple puree, white rice paste, and additives prepared in step S10 with the blackberry juice prepared in step S20. In addition, a smoothie may be prepared by additionally adding an apple flavor.
도 2를 참조하면, S30 단계는 1차 혼합단계(S31) 및 2차 혼합단계(S32)를 포함하고, 3차 혼합단계(S33)를 더 포함할 수도 있다.Referring to FIG. 2 , step S30 includes a first mixing step (S31) and a second mixing step (S32), and may further include a third mixing step (S33).
구체적으로, 1차 혼합단계(S31)는 정제수에 블랙베리착즙액, 사과퓨레 및 백미페이스트를 첨가하고 교반할 수 있는데, 15 내지 25℃에서 4 내지 7분동안 교반할 수 있고, 20℃에서 5 내지 6분동안 교반하는 것이 바람직하다.Specifically, in the first mixing step (S31), blackberry juice, apple puree, and white rice paste may be added to purified water and stirred. It is preferable to stir for 6 minutes.
상기 교반 온도 및 시간을 벗어날 경우 혼합이 용이하게 이루어지지 않아 분리현상이 발생하거나 점성이 너무 높아져 섭취에 적합하지 못할 수 있다.If the stirring temperature and time are out of range, mixing may not be easily performed, resulting in separation or excessively high viscosity, which may make it unsuitable for intake.
또한, S31 단계에서 정제수 30 내지 40중량부에 블랙베리착즙액 35 내지 45중량부, 사과퓨레 5 내지 15중량부, 백미페이스트 3.2 내지 8.2중량부를 첨가할 수 있고, 정제수 36.55중량부에 블랙베리착즙액 40중량부, 사과퓨레 10중량부 및 백미페이스트 5.2중량부를 첨가하는 것이 보다 바람직하다.In addition, in step S31, 35 to 45 parts by weight of blackberry juice, 5 to 15 parts by weight of apple puree, and 3.2 to 8.2 parts by weight of white rice paste may be added to 30 to 40 parts by weight of purified water, and blackberry juice to 36.55 parts by weight of purified water. It is more preferable to add 40 parts by weight of the liquid, 10 parts by weight of apple puree and 5.2 parts by weight of white rice paste.
이때, 정제수가 30중량부 미만일 경우 혼합이 용이하지 않으며, 40중량부 초과일 경우 스무디 형태로 적합하지 않을 수 있다.At this time, if the purified water is less than 30 parts by weight, mixing is not easy, and if it exceeds 40 parts by weight, it may not be suitable in the form of a smoothie.
또한 블랙베리착즙액이 35중량부 미만일 경우 블랙베리에 의한 효과가 미미하고 새콤달콤한 맛이 저하되며, 45중량부 초과일 경우 신맛이 너무 강해 질 수 있다.In addition, if the blackberry juice is less than 35 parts by weight, the effect of the blackberry is insignificant and the sweet and sour taste is reduced, and if it exceeds 45 parts by weight, the sour taste may become too strong.
또한 사과퓨레가 5중량부 미만일 경우 단맛이 떨어져 스무디의 맛이 저하될 수 있고 사과에 의한 효과가 미미미해지고, 15중량부 초과일 경우 블루베리의 새콤달콤한 맛이 저하될 수 있다.In addition, if the apple puree is less than 5 parts by weight, the sweetness may decrease and the taste of the smoothie may be reduced, and the effect of the apple may be insignificant, and if it exceeds 15 parts by weight, the sweet and sour taste of blueberries may be reduced.
또한 백미페이스트가 3.2중량부 미만일 경우 정백당의 함량을 줄이면서 적당한 단맛을 내기 어려우며, 8.2중량부 초과일 경우 점성이 커져 음용하기에 어려움이 발생할 수 있다.In addition, if the white rice paste is less than 3.2 parts by weight, it is difficult to obtain appropriate sweetness while reducing the content of white sugar, and if it is greater than 8.2 parts by weight, it may become difficult to drink due to increased viscosity.
또한, 레드비트 1 내지 8중량부를 더 첨가하여 혼합할 수도 있다.In addition, 1 to 8 parts by weight of red beet may be further added and mixed.
레드비트는 갈아 사용하거나 퓨레 형태로 제조하여 사용할 수 있고, 고혈압에 좋으며 혈액순환을 돕고 콜레스테롤 수치를 낮춰주며 나트륨 배출을 돕고 세포 손상 및 혈관의 노화를 막고 항산화 작용을 할 수 있다.Red beets can be ground or pureed and used, and are good for high blood pressure, help blood circulation, lower cholesterol levels, help release sodium, prevent cell damage and aging of blood vessels, and act as antioxidants.
이러한 레드비트가 1중량부 미만일 경우 상기와 같은 효과가 미미하고, 8중량부 초과일 경우 신맛과 단맛이 저하되어 전체적인 기호도가 저하될 수 있다.When the amount of red beets is less than 1 part by weight, the above effect is insignificant, and when it is greater than 8 parts by weight, sourness and sweetness may decrease, thereby reducing the overall preference.
2차 혼합단계(S32)는 S31 단계의 1차 교반물에 부원료를 첨가하고 가열 교반할 수 있는데, 80 내지 85℃에서 부원료를 첨가하여 2 내지 5분동안 가열 교반할 수 있고, 82 내지 83℃에서 부원료를 첨가하고, 2 내지 3분동안 가열 교반하는 것이 보다 바람직하다.In the second mixing step (S32), additives may be added to the first agitated product of step S31 and heated and stirred. The additives may be added at 80 to 85 ° C and stirred for 2 to 5 minutes, and 82 to 83 ° C. It is more preferable to add an auxiliary material in and heat and stir for 2 to 3 minutes.
이때, 가열 온도 및 교반시간이 80℃, 2분 미만일 경우 부원료가 완전히 용해되지 못해 혼합이 잘 이루어지지 않을 수 있으며, 85℃, 5분 초과일 경우 증발이 너무 많이 일어나 맛이 저하되며 스무디로 적합하지 않을 수 있다.At this time, if the heating temperature and stirring time are less than 2 minutes at 80℃, the auxiliary ingredients may not be completely dissolved and mixing may not be performed well. may not
또한, S32 단계는 1차 교반물에 콜라겐 0.05 내지 0.15중량부, 스테비아 0.01 내지 0.09중량부, 정백당 3.9 내지 8.9중량부, 잔탄검 0.1 내지 0.4중량부, 구연산 0.01 내지 0.11중량부, 구연산나트륨 0.05 내지 0.15중량부, 비타민C 0.01 내지 0.10중량부, 유산균 0.01 내지 0.10중량부, 치커리식이섬유 0.1 내지 1.0중량부, 덱스트린 0.5 내지 3중량부를 혼합할 수 있으며, 콜라겐 0.1중량부, 스테비아 0.03중량부, 정백당 5.9중량부, 잔탄검 0.25중량부, 구연산 0.06중량부, 구연산나트륨 0.1중량부, 비타민C 0.05중량부, 유산균 0.05중량부, 치커리식이섬유 0.5중량부, 덱스트린 1중량부를 혼합하는 것이 보다 바람직하다.In addition, in step S32, 0.05 to 0.15 parts by weight of collagen, 0.01 to 0.09 parts by weight of stevia, 3.9 to 8.9 parts by weight of white sugar, 0.1 to 0.4 parts by weight of xanthan gum, 0.01 to 0.11 parts by weight of citric acid, and 0.05 to 0.05 to 0.05 parts by weight of sodium citrate are added to the primary stirring material. 0.15 parts by weight, 0.01 to 0.10 parts by weight of vitamin C, 0.01 to 0.10 parts by weight of lactic acid bacteria, 0.1 to 1.0 parts by weight of chicory dietary fiber, 0.5 to 3 parts by weight of dextrin may be mixed, 0.1 parts by weight of collagen, 0.03 parts by weight of stevia, white sugar It is more preferable to mix 5.9 parts by weight of xanthan gum, 0.25 parts by weight of xanthan gum, 0.06 parts by weight of citric acid, 0.1 part by weight of sodium citrate, 0.05 parts by weight of vitamin C, 0.05 parts by weight of lactic acid bacteria, 0.5 parts by weight of chicory dietary fiber, and 1 part by weight of dextrin.
각 조성물이 상기 범위를 벗어날 경우, 신맛과 단맛이 적절하게 조절되지 못하여 맛이 저하될 수 있고, 쓴맛이 나타날 수 있을 뿐만 아니라, 점도가 저하되며, 유화안정성, 영양성, 흡수성 등 제품성이 저하될 수 있다.If each composition is out of the above range, the acidity and sweetness may not be properly adjusted, resulting in a deterioration in taste, a bitter taste, a decrease in viscosity, and a decrease in product properties such as emulsion stability, nutrition, and absorbency. can
한편, 부원료 중 정백당과 잔탄검 첨가 시에는 체에 거른 후 투입하여, 덩어리 지지 않도록 할 수 있다.On the other hand, when white sugar and xanthan gum are added among the additives, they can be added after being filtered through a sieve to prevent clumping.
3차 혼합단계(S33)는 S32 단계의 2차 교반물에 향료를 첨가하고 가열 교반할 수 있는데, 90 내지 95℃에서 향료를 첨가하고 95℃ 이상에서 3 내지 8분동안 가열 교반할 수 있으며, 92℃에서 향료를 첨가하고 95℃에서 5분동안 가열 교반하는 것이 바람직하다.In the tertiary mixing step (S33), spices may be added to the secondary agitated material of step S32 and heated and stirred. The spices may be added at 90 to 95 ° C and heated and stirred at 95 ° C or higher for 3 to 8 minutes, It is preferable to add flavoring at 92° C. and heat and stir at 95° C. for 5 minutes.
상기 첨가온도, 교반온도 및 교반시간을 벗어날 경우 조성물간의 혼합이 잘 이루어지지 않을 수 있으며, 향료가 증발하여 첨가에 의미가 없어질 수 있고, 각 조성물의 유효성분의 파괴 및 변형이 일어날 수 있고, 증발이 너무 많이 일어나 수분함량이 부족해 질 수 있다.If the addition temperature, stirring temperature and stirring time are out of range, mixing between the compositions may not be performed well, the fragrance may evaporate and the addition may become meaningless, and the active ingredients of each composition may be destroyed and transformed, Too much evaporation can result in insufficient moisture content.
이와 같이 제조된 스무디는 정제수 30 내지 40중량부, 블랙베리착즙액 35 내지 45중량부, 사과퓨레 5 내지 15중량부, 백미페이스트 3.2 내지 8.2중량부 및 부원료 4.74 내지 14중량부를 포함할 수 있고, 향료 0.05 내지 0.35중량부를 더 포함할 수 있다.The smoothie prepared as described above may include 30 to 40 parts by weight of purified water, 35 to 45 parts by weight of blackberry juice, 5 to 15 parts by weight of apple puree, 3.2 to 8.2 parts by weight of white rice paste, and 4.74 to 14 parts by weight of auxiliary ingredients, 0.05 to 0.35 parts by weight of perfume may be further included.
여기서 부원료는 백미페이스트 3.2 내지 8.2중량부, 콜라겐 0.05 내지 0.15중량부, 스테비아 0.01 내지 0.09중량부, 정백당 3.9 내지 8.9중량부, 잔탄검 0.1 내지 0.4중량부, 구연산 0.01 내지 0.11중량부, 구연산나트륨 0.05 내지 0.15중량부, 비타민C 0.01 내지 0.10중량부, 유산균 0.01 내지 0.10중량부, 치커리식이섬유 0.1 내지 1.0중량부 및 덱스트린 0.5 내지 3중량부를 포함할 수 있다.Here, the additives include 3.2 to 8.2 parts by weight of white rice paste, 0.05 to 0.15 parts by weight of collagen, 0.01 to 0.09 parts by weight of stevia, 3.9 to 8.9 parts by weight of white sugar, 0.1 to 0.4 parts by weight of xanthan gum, 0.01 to 0.11 parts by weight of citric acid, and 0.05 parts by weight of sodium citrate. to 0.15 parts by weight, 0.01 to 0.10 parts by weight of vitamin C, 0.01 to 0.10 parts by weight of lactic acid bacteria, 0.1 to 1.0 parts by weight of chicory dietary fiber, and 0.5 to 3 parts by weight of dextrin.
예를 들어, 블랙베리 앤 사과 스무디는 정제수 69.445kg, 블랙베리착즙액 76kg, 사과퓨레 76kg, 백미페이스트 9.88kg, 콜라겐 0.19kg, 스테비아 0.057kg, 정백당 11.21kg, 잔탄검 0.475kg, 구연산 0.114kg, 구연산나트륨 0.19kg, 비타민C 0.095kg, 유산균 0.095kg, 치커리식이섬유 0.95kg, 덱스트린 1.9kg 및 향료 0.38kg으로 구성될 수 있으나, 이에 한정되지는 않는다.For example, Blackberry & Apple Smoothie contains 69.445kg of purified water, 76kg of blackberry extract, 76kg of apple puree, 9.88kg of white rice paste, 0.19kg of collagen, 0.057kg of stevia, 11.21kg of white sugar, 0.475kg of xanthan gum, 0.114kg of citric acid, It may consist of 0.19 kg of sodium citrate, 0.095 kg of vitamin C, 0.095 kg of lactic acid bacteria, 0.95 kg of chicory dietary fiber, 1.9 kg of dextrin, and 0.38 kg of flavoring, but is not limited thereto.
살균단계(S40)는 S30 단계에서 제조된 스무디를 120 내지 140℃에서 60초 내지 120초 동안 살균할 수 있고, 137℃에서 90초 동안 살균하는 것이 바람직하다.In the sterilization step (S40), the smoothie prepared in step S30 may be sterilized at 120 to 140 ° C for 60 seconds to 120 seconds, preferably at 137 ° C for 90 seconds.
포장단계(S50)는 S40 단계에서 살균된 스무디를 포장지에 충진하여 밀봉하는 것으로 포장할 수 있다. 이때, 포장지에 스무디를 100g(±1.5g)으로 충진할 수 있으나, 이에 한정되지 않는다. In the packaging step (S50), the smoothie sterilized in step S40 may be packed by filling and sealing the wrapping paper. At this time, the smoothie may be filled with 100g (±1.5g) in the wrapping paper, but is not limited thereto.
또한, 본 발명의 실시예에 따른 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디의 제조방법은 S50 단계 후에, 검수단계, 포장살균단계를 더 포함할 수 있다.In addition, the method for manufacturing a blackberry and apple smoothie for aged farmers in rural areas according to an embodiment of the present invention may further include an inspection step and a packaging sterilization step after step S50.
검수단계는 S50 단계 후 X-ray 검출기를 통해 포장된 스무디를 모니터링 하여 금속물질이 검출되는지 검수할 수 있고, 포장살균단계는 검수단계 후에 포장된 스무디를 살균하고 냉각시킬 수 있다.In the inspection step, after the step S50, the packaged smoothie can be monitored through an X-ray detector to check whether metal substances are detected, and in the package sterilization step, the packaged smoothie can be sterilized and cooled after the inspection step.
이와 같인 제조방법을 통해 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디를 제조할 수 있다.Through this manufacturing method, a blackberry and apple smoothie for rural elderly farmers can be prepared.
본 발명의 실시예에 따른 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디는 정제수, 블랙베리착즙액, 사과퓨레, 백미페이스트 및 부원료를 포함할 수 있으며, 부원료는 콜라겐, 스테비아, 정백당, 잔탄검, 구연산, 구연산나트륨, 비타민C, 유산균, 치커리식이섬유 및 덱스트린 중 하나 이상을 포함할 수 있다.Blackberry and apple smoothie for aged farmers in rural areas according to an embodiment of the present invention may include purified water, blackberry juice, apple puree, white rice paste, and supplementary ingredients, the supplementary ingredients being collagen, stevia, white sugar, xanthan gum, and citric acid. , sodium citrate, vitamin C, lactic acid bacteria, chicory dietary fiber, and at least one of dextrin.
또한, 스무디는 향료를 더 포함할 수 있으나, 이에 한정되지는 않는다.In addition, the smoothie may further include a flavoring agent, but is not limited thereto.
상기에서 설명한 바와 같이, 본 발명의 실시예에 따른 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디 및 이의 제조방법은 고령농민의 부족한 영양소와 가지고 있는 만성질환에 대응할 수 있으며, 간식 및 음료 대용으로 간편하게 섭취하도록 할 수 있다.As described above, the blackberry and apple smoothie for aged farmers in rural areas and the method for manufacturing the same according to an embodiment of the present invention can respond to nutritional deficiency and chronic diseases of aged farmers, and can be easily consumed as a substitute for snacks and beverages. can make it
이하, 본 발명의 농촌 고령 농민을 위한 블랙베리 앤 사과 스무디 및 이의 제조방법에 대하여 실시예, 비교예, 실험예를 통해 구체적으로 설명한다.Hereinafter, a blackberry and apple smoothie for aged rural farmers and a manufacturing method thereof according to the present invention will be described in detail through Examples, Comparative Examples, and Experimental Examples.
이는 실시되는 실험 예들은 이해를 돕기 위하여 제시되는 것으로서, 본 발명을 예시하는 것일 뿐 본 발명의 권리범위가 하기 실험 예들에 한정되는 것은 아니다.These experimental examples are presented to aid understanding, and are merely illustrative of the present invention, but the scope of the present invention is not limited to the following experimental examples.
[실시예][Example]
[실시예 1][Example 1]
정제수 36.55중량부에 블랙베리착즙액 40중량부, 사과퓨레 10중량부 및 백미페이스트 5.2중량부를 첨가하여 6분동안 교반하고, 83℃에서 콜라겐 0.1중량부, 스테비아 0.04중량부, 정백당 5.9중량부, 잔탄검 0.25중량부, 구연산 0.06중량부, 구연산나트륨 0.1중량부, 비타민C 0.05중량부, 유산균 0.05중량부, 치커리식이섬유 0.5중량부, 덱스트린 1중량부를 첨가하고 3분동안 교반한 후, 92℃에서 향료 0.2중량부를 첨가하고 95℃에서 5분동안 가열 교반하여 스무디를 제조하였다.To 36.55 parts by weight of purified water, 40 parts by weight of blackberry extract, 10 parts by weight of apple puree, and 5.2 parts by weight of white rice paste were added and stirred for 6 minutes. 0.25 part by weight of xanthan gum, 0.06 part by weight of citric acid, 0.1 part by weight of sodium citrate, 0.05 part by weight of vitamin C, 0.05 part by weight of lactic acid bacteria, 0.5 part by weight of chicory dietary fiber, and 1 part by weight of dextrin were added and stirred for 3 minutes, followed by stirring at 92 ° C. A smoothie was prepared by adding 0.2 parts by weight of the flavoring and heating and stirring at 95° C. for 5 minutes.
[실시예 2][Example 2]
정제수 36.55중량부에 블랙베리착즙액 40중량부, 사과퓨레 5중량부, 레드비트 5중량부 및 백미페이스트 5.2중량부를 첨가하여 6분동안 교반하고, 83℃에서 콜라겐 0.1중량부, 스테비아 0.04중량부, 정백당 5.9중량부, 잔탄검 0.25중량부, 구연산 0.06중량부, 구연산나트륨 0.1중량부, 비타민C 0.05중량부, 유산균 0.05중량부, 치커리식이섬유 0.5중량부, 덱스트린 1중량부를 첨가하고 3분동안 교반한 후, 92℃에서 향료 0.2중량부를 첨가하고 95℃에서 5분동안 가열 교반하여 스무디를 제조하였다.To 36.55 parts by weight of purified water, 40 parts by weight of blackberry extract, 5 parts by weight of apple puree, 5 parts by weight of red beet, and 5.2 parts by weight of white rice paste were added and stirred for 6 minutes, followed by 0.1 part by weight of collagen and 0.04 part by weight of stevia at 83 ° C. , White sugar 5.9 parts by weight, xanthan gum 0.25 parts by weight, citric acid 0.06 parts by weight, sodium citrate 0.1 parts by weight, vitamin C 0.05 parts by weight, lactic acid bacteria 0.05 parts by weight, chicory dietary fiber 0.5 parts by weight, dextrin 1 parts by weight were added and stirred for 3 minutes After stirring, 0.2 parts by weight of a flavoring agent was added at 92° C. and heated and stirred at 95° C. for 5 minutes to prepare a smoothie.
[실시예 3][Example 3]
정제수 36.55중량부에 블랙베리착즙액 40중량부, 사과퓨레 10.5중량부 및 백미페이스트 6.2중량부를 첨가하여 6분동안 교반하고, 83℃에서 콜라겐 0.1중량부, 스테비아 0.04중량부, 정백당 5.9중량부, 잔탄검 0.25중량부, 구연산 0.06중량부, 구연산나트륨 0.1중량부, 비타민C 0.05중량부, 유산균 0.05중량부를 첨가하고 3분동안 교반한 후, 92℃에서 향료 0.2중량부를 첨가하고 95℃에서 5분동안 가열 교반하여 스무디를 제조하였다.To 36.55 parts by weight of purified water, 40 parts by weight of blackberry extract, 10.5 parts by weight of apple puree, and 6.2 parts by weight of white rice paste were added and stirred for 6 minutes. 0.25 part by weight of xanthan gum, 0.06 part by weight of citric acid, 0.1 part by weight of sodium citrate, 0.05 part by weight of vitamin C, and 0.05 part by weight of lactic acid bacteria were added and stirred for 3 minutes. While heating and stirring to prepare a smoothie.
[비교예 1][Comparative Example 1]
백미페이스트를 사용하지 않고 사과퓨레 15.2중량부를 첨가한 것을 제외하고 실시예 1과 동일하게 제조하였다.It was prepared in the same manner as in Example 1, except that 15.2 parts by weight of apple puree was added without using white rice paste.
[비교예 2][Comparative Example 2]
백미페이스트를 사용하지 않고 블랙베리착즙액 45.2중량부를 첨가한 것을 제외하고 실시예 1과 동일하게 제조하였다.It was prepared in the same manner as in Example 1, except that 45.2 parts by weight of blackberry juice was added without using white rice paste.
[비교예 3][Comparative Example 3]
정제수 36.55중량부에 블랙베리착즙액 40중량부, 사과퓨레 10중량부 및 백미페이스트 5.2중량부를 첨가하여 6분동안 교반하고, 83℃에서 스테비아 0.04중량부, 정백당 6.76중량부, 잔탄검 0.25중량부, 덱스트린 1중량부를 첨가하고 3분동안 교반한 후, 92℃에서 향료 0.2중량부를 첨가하고 95℃에서 5분동안 가열 교반하여 스무디를 제조하였다.To 36.55 parts by weight of purified water, 40 parts by weight of blackberry extract, 10 parts by weight of apple puree, and 5.2 parts by weight of white rice paste were added, stirred for 6 minutes, and 0.04 parts by weight of stevia, 6.76 parts by weight of white sugar, and 0.25 parts by weight of xanthan gum at 83 ° C. , After adding 1 part by weight of dextrin and stirring for 3 minutes, 0.2 parts by weight of flavoring was added at 92° C. and heated and stirred at 95° C. for 5 minutes to prepare a smoothie.
[비교예 4][Comparative Example 4]
정제수 36.55중량부, 블랙베리착즙액 45중량부, 사과퓨레 13중량부, 백미페이스트 5.25중량부 및 향료 0.2중량부을 혼합하여 스무디를 제조하였다.A smoothie was prepared by mixing 36.55 parts by weight of purified water, 45 parts by weight of blackberry juice, 13 parts by weight of apple puree, 5.25 parts by weight of white rice paste, and 0.2 parts by weight of flavoring.
[실험예] 관능검사[Experimental Example] Sensory test
실시예 1 내지 3 및 비교예 1 내지 4를 고령농민 20명을 선발하여 맛, 음용성으로 나누어 정량적 묘사분석(Quantitative Descriptive Analysis: QDA)을 하였다. 관능검사는 5점 측정법(1:매우 나쁨, 2:나쁨, 3:보통, 4:좋음, 5:매우 좋음)으로 실시하였고, 선호도 조사를 하여 평균으로 등수를 구하였다.20 elderly farmers were selected for Examples 1 to 3 and Comparative Examples 1 to 4, and quantitative descriptive analysis (QDA) was performed by dividing them into taste and drinkability. The sensory test was conducted using a 5-point measurement method (1: very bad, 2: bad, 3: average, 4: good, 5: very good), and a preference survey was conducted to obtain an average rank.
실시한 결과는 하기의 [표 1] 및 [표 2]에 나타내었다.The conducted results are shown in [Table 1] and [Table 2] below.
실시예 1 내지 3 및 비교예 1 내지 4에서 하나를 섭취하여 평가한 뒤 반드시 물로 입안을 헹군 후 다른 하나를 섭취하여 평가하는 것으로 실시하였다.In Examples 1 to 3 and Comparative Examples 1 to 4, one was ingested and evaluated, and then the other was ingested and evaluated after necessarily rinsing the mouth with water.
상기 표 1을 보면 알 수 있듯이, 실시예 1 내지 3이 비교예 1 내지 4보다 모든 항목에서 우수한 것을 확인할 수 있었다. 또한 표 2를 보면, 실시예 1 내지 3이 상위 1등, 2등, 3등을 차지하고 있는 것을 확인할 수 있었다.As can be seen from Table 1, it was confirmed that Examples 1 to 3 were superior to Comparative Examples 1 to 4 in all items. In addition, looking at Table 2, it was confirmed that Examples 1 to 3 occupied the top 1st, 2nd, and 3rd places.
또한, 비교예 1 및 2의 경우 신맛이 너무 강해지고 음용 시 부드러운 느낌이 저하된 것을 확인할 수 있었다.In addition, in the case of Comparative Examples 1 and 2, it was confirmed that the sour taste was too strong and the soft feeling during drinking was reduced.
이상으로 첨부된 도면을 참조하여 본 발명의 실시예를 설명하였으나, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자는 본 발명의 기술적 사상이나 필수적인 특징을 변경하지 않고 다른 구체적인 형태로 실시할 수 있다는 것을 이해할 수 있을 것이다. 따라서 이상에서 기술한 실시예는 모든 면에서 예시적인 것이며 한정적이 아닌 것이다.Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art can implement them in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Therefore, the embodiments described above are illustrative in all respects and are not restrictive.
Claims (2)
정제수, 블랙베리, 사과퓨레, 백미페이스트 및 부원료를 준비하는 원료준비단계;
상기 블랙베리를 이용하여 블랙베리착즙액을 제조하는 착즙액제조단계 및
상기 정제수, 블랙베리착즙액, 사과퓨레, 백미페이스트 및 부원료를 혼합하여 스무디를 제조하는 혼합단계를 포함하고,
상기 부원료는,
콜라겐, 스테비아, 정백당, 잔탄검, 구연산, 구연산나트륨, 비타민C, 유산균, 치커리식이섬유 및 덱스트린을 포함하고,
상기 스무디는,
상기 정제수 30 내지 40중량부, 블랙베리착즙액 35 내지 45중량부, 사과퓨레 5 내지 15중량부, 백미페이스트 3.2 내지 8.2중량부, 레드비트 1 내지 8중량부, 콜라겐 0.05 내지 0.15중량부, 스테비아 0.01 내지 0.09중량부, 정백당 3.9 내지 8.9중량부, 잔탄검 0.1 내지 0.4중량부, 구연산 0.01 내지 0.11중량부, 구연산나트륨 0.05 내지 0.15중량부, 비타민C 0.01 내지 0.10중량부, 유산균 0.01 내지 0.10중량부, 치커리식이섬유 0.1 내지 1.0중량부 및 덱스트린 0.5 내지 3중량부를 포함하고,
상기 착즙액제조단계는,
상기 블랙베리에서 씨를 제거하고, 물과 1:1의 중량비로 혼합하여 착즙하고,
상기 혼합단계는,
상기 정제수에 블랙베리착즙액, 사과퓨레 및 백미페이스트를 첨가하고 교반하는 1차 혼합단계 및
1차 교반물에 상기 부원료를 첨가하고 가열 교반하는 2차 혼합단계를 포함하고,
상기 혼합단계는,
2차 교반물에 향료를 첨가하고 가열 교반하는 3차 혼합단계를 더 포함하고,
상기 1차 혼합단계는,
15 내지 25℃에서 4 내지 7분동안 교반하고,
상기 2차 혼합단계는,
80 내지 85℃에서 부원료를 첨가하여 2 내지 5분동안 가열 교반하고,
상기 3차 혼합단계는,
90 내지 95℃에서 상기 향료를 첨가하고 95℃ 이상에서 3 내지 8분동안 가열 교반하고,
상기 1차 혼합단계에서는,
상기 정제수 30 내지 40중량부에 상기 블랙베리착즙액 35 내지 45중량부, 상기 사과퓨레 5 내지 15중량부 및 상기 백미페이스트 3.2 내지 8.2중량부를 첨가하며,
상기 2차 혼합단계에서는,
상기 1차 혼합단계에서의 1차 교반물에 콜라겐 0.05 내지 0.15중량부, 스테비아 0.01 내지 0.09중량부, 정백당 3.9 내지 8.9중량부, 잔탄검 0.1 내지 0.4중량부, 구연산 0.01 내지 0.11중량부, 구연산나트륨 0.05 내지 0.15중량부, 비타민C 0.01 내지 0.10중량부, 유산균 0.01 내지 0.10중량부, 치커리식이섬유 0.1 내지 1.0중량부 및 덱스트린 0.5 내지 3중량부를 혼합하며,
상기 스무디를 살균하는 살균단계;
살균된 스무디를 포장지에 충진하여 밀봉하는 포장단계;
X-ray 검출기를 통해 포장된 스무디를 모니터링 하여 금속물질이 검출되는지 검수하는 검수단계 및
포장된 스무디를 살균하고 냉각시키는 포장살균단계를 더 포함하고,
상기 살균단계는,
120 내지 140℃에서 60초 내지 120초 동안 살균하고,
상기 향료는,
사과향 및 천영향료를 포함하는 것을 특징으로 하는 블랙베리 앤 사과 스무디의 제조방법.
In the manufacturing method of blackberry and apple smoothie for rural elderly farmers,
Raw material preparation step of preparing purified water, blackberry, apple puree, white rice paste and auxiliary ingredients;
Juice preparation step of preparing blackberry juice using the blackberry and
A mixing step of preparing a smoothie by mixing the purified water, blackberry juice, apple puree, white rice paste, and auxiliary ingredients,
The supplementary material is
Contains collagen, stevia, white sugar, xanthan gum, citric acid, sodium citrate, vitamin C, lactic acid bacteria, chicory dietary fiber and dextrin,
The smoothie,
30 to 40 parts by weight of the purified water, 35 to 45 parts by weight of blackberry juice, 5 to 15 parts by weight of apple puree, 3.2 to 8.2 parts by weight of white rice paste, 1 to 8 parts by weight of red beets, 0.05 to 0.15 parts by weight of collagen, stevia 0.01 to 0.09 parts by weight, white sugar 3.9 to 8.9 parts by weight, xanthan gum 0.1 to 0.4 parts by weight, citric acid 0.01 to 0.11 parts by weight, sodium citrate 0.05 to 0.15 parts by weight, vitamin C 0.01 to 0.10 parts by weight, lactic acid bacteria 0.01 to 0.10 parts by weight , 0.1 to 1.0 parts by weight of chicory dietary fiber and 0.5 to 3 parts by weight of dextrin,
The step of preparing the juice,
Seeds are removed from the blackberries, mixed with water in a weight ratio of 1: 1, and juiced,
In the mixing step,
A first mixing step of adding blackberry juice, apple puree and white rice paste to the purified water and stirring; and
Including a secondary mixing step of adding the auxiliary raw material to the primary agitation and heating and stirring,
In the mixing step,
Further comprising a tertiary mixing step of adding spices to the secondary agitated material and heating and stirring,
In the first mixing step,
Stir at 15 to 25° C. for 4 to 7 minutes,
The second mixing step,
Adding auxiliary materials at 80 to 85 ° C., heating and stirring for 2 to 5 minutes,
In the third mixing step,
Add the flavoring at 90 to 95 ° C and heat and stir at 95 ° C or higher for 3 to 8 minutes,
In the first mixing step,
35 to 45 parts by weight of the blackberry juice, 5 to 15 parts by weight of the apple puree, and 3.2 to 8.2 parts by weight of the white rice paste are added to 30 to 40 parts by weight of the purified water,
In the second mixing step,
0.05 to 0.15 parts by weight of collagen, 0.01 to 0.09 parts by weight of stevia, 3.9 to 8.9 parts by weight of white sugar, 0.1 to 0.4 parts by weight of xanthan gum, 0.01 to 0.11 parts by weight of citric acid, and sodium citrate in the first agitation in the first mixing step. Mixing 0.05 to 0.15 parts by weight, 0.01 to 0.10 parts by weight of vitamin C, 0.01 to 0.10 parts by weight of lactic acid bacteria, 0.1 to 1.0 parts by weight of chicory dietary fiber and 0.5 to 3 parts by weight of dextrin,
A sterilization step of sterilizing the smoothie;
A packaging step of sealing the sterilized smoothie by filling it in a wrapping paper;
An inspection step of monitoring the packaged smoothie through an X-ray detector to check whether metal substances are detected, and
Further comprising a packaging sterilization step of sterilizing and cooling the packaged smoothie,
The sterilization step is
Sterilize at 120 to 140 ° C for 60 seconds to 120 seconds,
The spices are
A method for producing a blackberry and apple smoothie, characterized in that it contains apple flavor and cloth-influenced additives.
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| 네이버 블로그(‘네이버푸드X루루아틀리에 클래스)애플베리 스무디 만들기’, https://blog.naver.com/rubyzio/221718696028, 2019.11.26.) 사본 1부.* |
| 네이버 블로그(‘성장에좋고/피부미용에좋은/쌀스무디’, https://blog.naver.com/qaz7827/110127884710, 2012.01.01.) 사본 1부.* |
| 유투브(ADDING RICE TO A SMOOTHIE (WHITE RICE, STRAWBERRY _ BLUEBERRIES), 2016.07.31.) |
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