KR102606194B1 - Method for manufacturing fruit juice to improve texture and prevent browning - Google Patents
Method for manufacturing fruit juice to improve texture and prevent browning Download PDFInfo
- Publication number
- KR102606194B1 KR102606194B1 KR1020230105654A KR20230105654A KR102606194B1 KR 102606194 B1 KR102606194 B1 KR 102606194B1 KR 1020230105654 A KR1020230105654 A KR 1020230105654A KR 20230105654 A KR20230105654 A KR 20230105654A KR 102606194 B1 KR102606194 B1 KR 102606194B1
- Authority
- KR
- South Korea
- Prior art keywords
- liquid
- juice
- main
- main material
- auxiliary
- Prior art date
Links
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims description 12
- 239000000463 material Substances 0.000 claims abstract description 116
- 239000007788 liquid Substances 0.000 claims abstract description 96
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 68
- 239000002075 main ingredient Substances 0.000 claims abstract description 35
- 238000010438 heat treatment Methods 0.000 claims abstract description 28
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 26
- 239000004615 ingredient Substances 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000005406 washing Methods 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 239000008213 purified water Substances 0.000 claims abstract description 15
- 239000005022 packaging material Substances 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 230000035800 maturation Effects 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000011362 coarse particle Substances 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims abstract description 4
- 238000009517 secondary packaging Methods 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 239000007791 liquid phase Substances 0.000 claims description 19
- 235000000832 Ayote Nutrition 0.000 claims description 16
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 16
- 240000001980 Cucurbita pepo Species 0.000 claims description 16
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 16
- 235000015136 pumpkin Nutrition 0.000 claims description 16
- 238000000605 extraction Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000011084 recovery Methods 0.000 claims description 12
- 241000332371 Abutilon x hybridum Species 0.000 claims description 11
- 241000405398 Hovenia Species 0.000 claims description 11
- 235000008586 Hovenia Nutrition 0.000 claims description 11
- 241000132536 Cirsium Species 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- 241000383638 Allium nigrum Species 0.000 claims description 7
- 240000007124 Brassica oleracea Species 0.000 claims description 7
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 7
- 241000282994 Cervidae Species 0.000 claims description 7
- 235000009811 Momordica charantia Nutrition 0.000 claims description 7
- 210000003056 antler Anatomy 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 6
- 241000335053 Beta vulgaris Species 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 235000010804 Maranta arundinacea Nutrition 0.000 claims description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 6
- 244000294611 Punica granatum Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 6
- 244000145580 Thalia geniculata Species 0.000 claims description 6
- 235000012419 Thalia geniculata Nutrition 0.000 claims description 6
- 235000004652 Tilia americana var heterophylla Nutrition 0.000 claims description 6
- 241001473881 Tilia caroliniana subsp. heterophylla Species 0.000 claims description 6
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 claims description 6
- 235000021016 apples Nutrition 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 230000004087 circulation Effects 0.000 claims description 5
- 235000015206 pear juice Nutrition 0.000 claims description 5
- 235000014443 Pyrus communis Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 240000008494 Heterocentron subtriplinervium Species 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 241000243142 Porifera Species 0.000 claims description 2
- 240000001949 Taraxacum officinale Species 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 235000012461 sponges Nutrition 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 244000070406 Malus silvestris Species 0.000 claims 1
- 244000078912 Trichosanthes cucumerina Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 description 9
- 230000036541 health Effects 0.000 description 8
- 244000302512 Momordica charantia Species 0.000 description 6
- 210000004185 liver Anatomy 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 241000220225 Malus Species 0.000 description 5
- 240000005809 Prunus persica Species 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 241000245665 Taraxacum Species 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000686 essence Substances 0.000 description 4
- 229930003935 flavonoid Natural products 0.000 description 4
- 235000017173 flavonoids Nutrition 0.000 description 4
- 150000002215 flavonoids Chemical class 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015192 vegetable juice Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- SEBFKMXJBCUCAI-UHFFFAOYSA-N NSC 227190 Natural products C1=C(O)C(OC)=CC(C2C(OC3=CC=C(C=C3O2)C2C(C(=O)C3=C(O)C=C(O)C=C3O2)O)CO)=C1 SEBFKMXJBCUCAI-UHFFFAOYSA-N 0.000 description 2
- UCTWMZQNUQWSLP-UHFFFAOYSA-N adrenaline Chemical compound CNCC(O)C1=CC=C(O)C(O)=C1 UCTWMZQNUQWSLP-UHFFFAOYSA-N 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- ANVAOWXLWRTKGA-XHGAXZNDSA-N all-trans-alpha-carotene Chemical compound CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1C(C)=CCCC1(C)C ANVAOWXLWRTKGA-XHGAXZNDSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000014509 gene expression Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000009516 primary packaging Methods 0.000 description 2
- SEBFKMXJBCUCAI-HKTJVKLFSA-N silibinin Chemical compound C1=C(O)C(OC)=CC([C@@H]2[C@H](OC3=CC=C(C=C3O2)[C@@H]2[C@H](C(=O)C3=C(O)C=C(O)C=C3O2)O)CO)=C1 SEBFKMXJBCUCAI-HKTJVKLFSA-N 0.000 description 2
- 229960004245 silymarin Drugs 0.000 description 2
- 235000017700 silymarin Nutrition 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 108700012359 toxins Proteins 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000014181 Bronchial disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 244000280244 Luffa acutangula Species 0.000 description 1
- 235000009814 Luffa aegyptiaca Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 235000008406 SarachaNachtschatten Nutrition 0.000 description 1
- 235000004790 Solanum aculeatissimum Nutrition 0.000 description 1
- 235000008424 Solanum demissum Nutrition 0.000 description 1
- 235000018253 Solanum ferox Nutrition 0.000 description 1
- 235000000208 Solanum incanum Nutrition 0.000 description 1
- 235000013131 Solanum macrocarpon Nutrition 0.000 description 1
- 235000009869 Solanum phureja Nutrition 0.000 description 1
- 240000002307 Solanum ptychanthum Species 0.000 description 1
- 235000000341 Solanum ptychanthum Nutrition 0.000 description 1
- 235000017622 Solanum xanthocarpum Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000011795 alpha-carotene Substances 0.000 description 1
- 235000003903 alpha-carotene Nutrition 0.000 description 1
- ANVAOWXLWRTKGA-HLLMEWEMSA-N alpha-carotene Natural products C(=C\C=C\C=C(/C=C/C=C(\C=C\C=1C(C)(C)CCCC=1C)/C)\C)(\C=C\C=C(/C=C/[C@H]1C(C)=CCCC1(C)C)\C)/C ANVAOWXLWRTKGA-HLLMEWEMSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000005189 cardiac health Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000003915 cell function Effects 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000002270 gangliosides Chemical class 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 210000005228 liver tissue Anatomy 0.000 description 1
- 230000009245 menopause Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000020382 mixed vegetable juice Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- -1 polyphenol compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/001—Details of apparatus, e.g. for transport, for loading or unloading manipulation, pressure feed valves
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 식감 개선과 갈변 방지를 위한 과채즙 제조방법에 관한 것으로, 주재료를 선별한 후 세척하는 주재료 세척단계; 상기 세척된 주재료를 적외선 램프가 다수 배치된 가열기에 통과시키는 가열단계; 상기 가열을 마친 주재료를 UV조사기를 통과시켜 표면 살균을 실시하는 1차 살균단계; 상기 살균된 주재료를 세절기에 넣고 잘게 절단하여 주재료를 수득하는 주재료 수득단계; 부재료를 세척한 후 파쇄하여 부재료를 수득하는 부재료 수득단계; 상기 주재료와 부재료를 가열기에 투입하고, 정제수를 투입한 후 끓여서 주재료와 부재료의 성분이 우러나와 정제수에 용해되도록 하는 달임단계; 상기 달임단계에서 수득된 액상추출물을 18~22℃에서 방치하여 20~26시간 냉각시키면서 숙성되도록 하는 숙성단계; 상기 숙성단계를 통과한 액상추출물을 여과기에서 여과시켜 입자를 제거하는 여과단계; 상기 여과단계에서 수득된 액상추출물을 UV조사기를 통과시켜 살균을 실시하는 2차 살균단계; 상기 2차 살균단계에서 살균된 과채즙을 여과기에서 여과시켜 굵은 입자들을 제거하여 액상만 남도록 하여 과채즙을 수득한 후 내측 포장재에 넣어 밀봉 포장하는 1차 포장단계; 상기 1차 포장단계에서 포장된 내측 포장재를 외측 포장재에 넣어 밀봉 포장하는 2차 포장단계;를 포함한다. The present invention relates to a method for producing fruit and vegetable juice to improve texture and prevent browning, comprising: a main ingredient washing step of selecting and then washing the main ingredients; A heating step of passing the washed main material through a heater equipped with a plurality of infrared lamps; A first sterilization step of surface sterilization by passing the heated main material through a UV irradiator; A main material obtaining step of placing the sterilized main material in a shredder and cutting it into small pieces to obtain the main material; A auxiliary material obtaining step of obtaining auxiliary materials by washing and crushing the auxiliary materials; A decoction step of putting the main ingredients and auxiliary ingredients into a heater, adding purified water and boiling it so that the main ingredients and auxiliary ingredients come out and dissolve in the purified water; A maturation step of leaving the liquid extract obtained in the decoction step at 18 to 22°C and cooling it for 20 to 26 hours to ripen; A filtration step of filtering the liquid extract that has passed the maturation step through a filter to remove particles; A second sterilization step of sterilizing the liquid extract obtained in the filtration step by passing it through a UV irradiator; A first packaging step of filtering the fruit juice sterilized in the second sterilization step through a filter to remove coarse particles so that only the liquid remains, thereby obtaining the fruit juice and sealing it by placing it in an inner packaging material; It includes a secondary packaging step of sealing packaging by placing the inner packaging material packaged in the first packaging step into the outer packaging material.
Description
본 발명은 식감 개선과 갈변 방지를 위한 과채즙 제조방법에 관한 것이다. The present invention relates to a method for producing fruit and vegetable juice to improve texture and prevent browning.
근래에는 건강에 대한 관심이 높아지면서 건강즙(건강 음료) 시장의 성장세도 증대되고 있다.Recently, as interest in health has increased, the growth of the health juice (health drink) market is also increasing.
2019년 농림축산식품부 외식통계 가공식품 생산액에 따르면 건강즙 시장은 5000억원 규모로 성장했다. 특히, 과거 주로 지역 특산물로 만들어 판매되거나 영세업체를 중심으로 시장이 형성됐던 것과 달리 최근 들어 식품업계는 물론 의약 전문 기업까지 가세하고 있는 것으로 나타났다.According to the Ministry of Agriculture, Food and Rural Affairs' restaurant statistics and processed food production in 2019, the healthy juice market has grown to 500 billion won. In particular, unlike in the past when products were mainly made and sold as local specialties or the market was formed around small businesses, recently it has been found that not only the food industry but also pharmaceutical companies are joining in.
이처럼, 웰빙 추구 및 건강은 지난 몇 해간 전 세계 식품업계에 빠지지 않고 등장한 트렌드 중 하나이다.As such, the pursuit of well-being and health is one of the trends that has emerged in the global food industry over the past few years.
종래 과일이나 야채를 재료로 하여 제조되는 건강즙(이하 '과채즙'이라 함)은 제조과정에서 맛이나 갈변 등의 문제점이 야기되었다. Conventionally, health juice (hereinafter referred to as 'fruit and vegetable juice') manufactured using fruits or vegetables has problems such as taste or browning during the manufacturing process.
본 발명은 종래 기술의 문제점을 해소하기 위해 안출된 것으로, 야채, 과일로 구성되는 주원료의 본연의 맛이나 풍미를 그대로 유지할 수 있고, 갈변을 억제할 수 있도록 하여 주원료의 성분을 섭취할 수 있는 식감 개선과 갈변 방지를 위한 과채즙 제조방법을 제공하는데 그 목적이 있다.The present invention was developed to solve the problems of the prior art, and the original taste or flavor of the main ingredients consisting of vegetables and fruits can be maintained as is, and browning can be suppressed to provide a texture that allows the ingredients of the main ingredients to be consumed. The purpose is to provide a method for manufacturing fruit and vegetable juice for improvement and prevention of browning.
상기한 본 발명의 목적은, 양배추, 양파, 호박, 여주로 이루어진 그룹에서 선택된 어느 하나 또는 둘이상을 포함하는 주재료를 선별한 후 세척기에 넣고 세척기 내의 컨베이어벨트를 통과하면서 세척수를 분사하여 표면의 이물질이 제거되도록 세척하는 주재료 세척단계; 상기 세척된 주재료를 적외선 램프가 다수 배치된 가열기에 통과시켜 주재료의 표면을 건조시키면서 동시에 표면이 가열되도록 하여 표면으로부터 1~2mm깊이까지 익을 수 있도록 하는 가열단계; 상기 가열을 마친 주재료를 UV조사기를 통과시켜 표면 살균을 실시하는 1차 살균단계; 상기 살균된 주재료를 세절기에 넣고 잘게 절단하여 주재료를 수득하는 주재료 수득단계; 사과, 비트, 당근, 석류, 복숭아로 이루어진 그룹에서 선택된 어느 하나 또는 둘이상을 포함하는 부재료를 세척한 후 파쇄하여 부재료를 수득하는 부재료 수득단계; 상기 주재료와 부재료를 가열기에 투입하고, 정제수를 투입한 후 끓여서 주재료와 부재료의 성분이 우러나와 정제수에 용해되도록 하는 달임단계; 상기 달임단계에서 수득된 액상추출물을 18~22℃에서 방치하여 20~26시간 냉각시키면서 숙성되도록 하는 숙성단계; 상기 숙성단계를 통과한 액상추출물을 여과기에서 여과시켜 입자를 제거하는 여과단계; 상기 여과단계에서 수득된 액상추출물을 UV조사기를 통과시켜 살균을 실시하는 2차 살균단계; 상기 2차 살균단계에서 살균된 과채즙을 여과기에서 여과시켜 굵은 입자들을 제거하여 액상만 남도록 하여 과채즙을 수득한 후 내측 포장재에 넣어 밀봉 포장하는 1차 포장단계; 상기 1차 포장단계에서 포장된 내측 포장재를 외측 포장재에 넣어 밀봉 포장하는 2차 포장단계;를 포함하는 식감 개선과 갈변 방지를 위한 과채즙 제조방법에 의해 달성될 수 있다. The object of the present invention described above is to select the main ingredients containing any one or two or more selected from the group consisting of cabbage, onion, pumpkin, and bitter gourd, place them in a washing machine, and spray washing water while passing through a conveyor belt in the washing machine to remove foreign substances on the surface. A main material washing step to remove this; A heating step of passing the washed main material through a heater equipped with a plurality of infrared lamps to dry the surface of the main ingredient and at the same time heat the surface so that it cooks to a depth of 1 to 2 mm from the surface; A first sterilization step of surface sterilization by passing the heated main material through a UV irradiator; A main material obtaining step of placing the sterilized main material in a shredder and cutting it into small pieces to obtain the main material; An auxiliary material obtaining step of obtaining auxiliary materials by washing and crushing auxiliary materials containing one or more selected from the group consisting of apples, beets, carrots, pomegranates, and peaches; A decoction step of putting the main ingredients and auxiliary ingredients into a heater, adding purified water and boiling it so that the main ingredients and auxiliary ingredients come out and dissolve in the purified water; A maturation step of leaving the liquid extract obtained in the decoction step at 18 to 22°C and cooling it for 20 to 26 hours to ripen; A filtration step of filtering the liquid extract that has passed the maturation step through a filter to remove particles; A second sterilization step of sterilizing the liquid extract obtained in the filtration step by passing it through a UV irradiator; A first packaging step of filtering the fruit juice sterilized in the second sterilization step through a filter to remove coarse particles so that only the liquid remains, thereby obtaining the fruit juice and sealing it by placing it in an inner packaging material; This can be achieved by a method of producing fruit and vegetable juice for improving texture and preventing browning, including a secondary packaging step of sealing packaging by placing the inner packaging material packaged in the primary packaging step into an outer packaging material.
상기 달임단계에는 액상 과채즙 혼합공정;이 포함되고, 상기 액상 과채즙 혼합공정은, 상기 주재료 수득단계에서 수득된 주재료를 착즙기에 넣고 착즙시켜 액상으로 추출하는 주재료 액상 추출공정; 상기 부재료 수득단계의 파쇄된 부재료를 착즙기에 넣고 착즙시켜 액상으로 추출하는 부재료 액상 추출공정:을 포함하고, 상기 주재료 액상 추출공정에서 추출된 주재료 액상 60~80중량%와, 부재료 액상 추출공정에서 추출된 부재료 액상 20~40중량%를 상기 가열탱크에 투입한 후 교반시켜 혼합하여 액상의 과채즙을 수득하고, 수득한 액상의 과채즙을 달임단계에서 추가로 혼합하는 것을 특징으로 한다. The decoction step includes a liquid fruit and vegetable juice mixing step, and the liquid fruit and vegetable juice mixing step includes a main material liquid extraction step of placing the main material obtained in the main material obtaining step into a juicer and extracting the main material into a liquid state; A auxiliary material liquid extraction process of placing the crushed auxiliary materials in the auxiliary material obtaining step into a juicer and extracting the liquid into a liquid state, including 60 to 80% by weight of the main material liquid extracted in the main material liquid extraction process, and auxiliary material liquid extracted in the auxiliary material liquid extraction process. 20 to 40% by weight of the liquid auxiliary material is added to the heating tank, stirred and mixed to obtain liquid fruit and vegetable juice, and the obtained liquid fruit and vegetable juice is further mixed in the decoction step.
상기 주재료 액상에 혼합되는 제2 추출액상;을 포함하고, 주재료 액상 100중량부를 기준으로 하여 제2 추출액상이 10~20중량부가 혼합되며, 상기 제2 추출액상은 도라지배즙, 호박즙, 흰민들레즙, 숙성칡즙, 벌나무즙, 엉겅퀴즙으로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것을 특징으로 한다. A second extract liquid phase mixed with the main material liquid phase; 10 to 20 parts by weight of the second extract liquid phase is mixed based on 100 parts by weight of the main material liquid phase, and the second extract liquid phase is bellflower pear juice, pumpkin juice, white dandelion juice, It is characterized as being selected from the group consisting of aged arrowroot juice, bee tree juice, and thistle juice, or a mixture of two or more.
상기 부재료 액상에 혼합되는 제3 추출액상;을 포함하고, 부재료 액상 100중량부를 기준으로 제3 추출액상이 10~20중량부가 혼합되며, 상기 제3 추출액상은 헛개열매즙, 야관문즙, 흑마늘즙, 녹용진액으로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것을 특징으로 한다. A third liquid extract mixed with the liquid auxiliary material; 10 to 20 parts by weight of the third liquid extract is mixed based on 100 parts by weight of the liquid auxiliary material, and the third liquid extract includes Hovenia fruit juice, nightshade juice, black garlic juice, and deer antler. It is characterized by being selected from a group consisting of essences or a mixture of two or more.
상기 주재료 세척단계에서 상기 주재료에는 배 또는 도라지 중 택일되거나 이들을 혼합한 것이 추가로 포함되고, 상기 부재료 수득단계에서 상기 부재료에는 건조수세미, 생강, 호박, 엉겅퀴, 헛개나무열매로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것이 추가로 포함되는 것을 특징으로 한다. In the step of washing the main material, the main material further includes pear or bellflower root or a mixture thereof, and in the step of obtaining the auxiliary material, the auxiliary material is selected from the group consisting of dry scrubber, ginger, pumpkin, thistle, and Hovenia tree fruit, or two. It is characterized in that a mixture of the above is additionally included.
상기 달임단계의 가열기는 상부에 투입구를 갖는 덮개가 장착되고 내부에 공간이 형성되고 하부에 배출관이 형성되며, 하부 일측에는 회수관 연결구가 형성된 가열탱크; 상기 회수관 연결구에 연결된 회수관과, 회수관에 장착된 펌프와, 펌프에 연결되어 가열탱크의 상부측 인입관 연결구에 연결된 리턴관으로 구성되는 순환부; 상기 가열탱크의 내측 상부와 하부에 각기 형성되어 온도를 측정하는 상,하 온도측정기;를 포함하는 것을 특징으로 한다. The heater in the decoction step includes a heating tank equipped with a cover having an inlet at the top, a space formed inside, a discharge pipe formed at the bottom, and a recovery pipe connector formed at one side of the lower part; A circulation unit consisting of a recovery pipe connected to the recovery pipe connector, a pump mounted on the recovery pipe, and a return pipe connected to the pump and connected to the inlet pipe connection port on the upper side of the heating tank; It is characterized in that it includes; upper and lower temperature measuring devices formed at the upper and lower parts of the heating tank, respectively, to measure the temperature.
상기 가열탱크의 배출관에 연결되어 재료가 배출되어 저장되는 재료저장부;를 포함하고, 상기 재료저장부는 내부에 공간을 가지며 일측에는 상기 배출관과 연결되는 유입덕트가 형성된 몸체와, 상기 몸체의 하부판에 형성되는 배출구와, 상기 배출구의 상부에 장착된 여과망과, 상기 여과망을 감싸며 상기 몸체의 하부판의 내면에 돌출형성된 측벽으로 된 재료수거환턱을 포함하는 것을 특징으로 한다. It includes a material storage unit connected to the discharge pipe of the heating tank to discharge and store the material, wherein the material storage unit includes a body having a space inside and an inflow duct connected to the discharge pipe on one side, and a lower plate of the body. It is characterized by comprising a material collection ring formed with an outlet, a filter net mounted on an upper part of the outlet, and a side wall surrounding the filter net and protruding from the inner surface of the lower plate of the body.
본 발명에 따르면, 야채, 과일로 구성되는 주원료의 본연의 맛이나 풍미를 그대로 유지할 수 있고, 갈변을 억제할 수 있도록 하여 주원료의 성분을 섭취할 수 있는 효과가 있다. According to the present invention, the original taste or flavor of the main ingredients consisting of vegetables and fruits can be maintained, browning can be suppressed, and the ingredients of the main ingredients can be consumed.
도 1은 본 발명에 따른 식감 개선과 갈변 방지를 위한 과채즙 제조방법을 나타낸 공정흐름도,
도 2는 본 발명에 따른 식감 개선과 갈변 방지를 위한 과채즙 제조방법에서 가열단계의 가열기에 대한 정면도,
도 3은 상기 도 2의 가열기에서 재료저장부를 나타낸 도면.1 is a process flow diagram showing a method for producing fruit and vegetable juice to improve texture and prevent browning according to the present invention;
Figure 2 is a front view of the heater in the heating step in the method for producing fruit juice for improving texture and preventing browning according to the present invention;
Figure 3 is a view showing the material storage unit in the heater of Figure 2.
이하에서, 첨부된 도면을 참조하여 실시예들을 상세하게 설명한다. 그러나, 실시예들에는 다양한 변경이 가해질 수 있어서 특허출원의 권리 범위가 이러한 실시예들에 의해 제한되거나 한정되는 것은 아니다. 실시예들에 대한 모든 변경, 균등물 내지 대체물이 권리 범위에 포함되는 것으로 이해되어야 한다.Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, various changes can be made to the embodiments, so the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents, or substitutes for the embodiments are included in the scope of rights.
실시예들에 대한 특정한 구조적 또는 기능적 설명들은 단지 예시를 위한 목적으로 개시된 것으로서, 다양한 형태로 변경되어 실시될 수 있다. 따라서, 실시예들은 특정한 개시형태로 한정되는 것이 아니며, 본 명세서의 범위는 기술적 사상에 포함되는 변경, 균등물, 또는 대체물을 포함한다.Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.
제1 또는 제2 등의 용어를 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이런 용어들은 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 해석되어야 한다. 예를 들어, 제1 구성요소는 제2 구성요소로 명명될 수 있고, 유사하게 제2 구성요소는 제1 구성요소로도 명명될 수 있다.Terms such as first or second may be used to describe various components, but these terms should be interpreted only for the purpose of distinguishing one component from another component. For example, a first component may be named a second component, and similarly, the second component may also be named a first component.
어떤 구성요소가 다른 구성요소에 "연결되어" 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다.When a component is referred to as being “connected” to another component, it should be understood that it may be directly connected or connected to the other component, but that other components may exist in between.
실시예에서 사용한 용어는 단지 설명을 목적으로 사용된 것으로, 한정하려는 의도로 해석되어서는 안된다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 명세서에서, "포함하다" 또는 "가지다" 등의 용어는 명세서 상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 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.The terms used in the examples are for descriptive purposes only and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 실시예가 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the embodiments belong. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.
또한, 첨부 도면을 참조하여 설명함에 있어, 도면 부호에 관계없이 동일한 구성 요소는 동일한 참조부호를 부여하고 이에 대한 중복되는 설명은 생략하기로 한다. 실시예를 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 실시예의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.In addition, when describing with reference to the accompanying drawings, identical components will be assigned the same reference numerals regardless of the reference numerals, and overlapping descriptions thereof will be omitted. In describing the embodiments, if it is determined that detailed descriptions of related known technologies may unnecessarily obscure the gist of the embodiments, the detailed descriptions are omitted.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. The present embodiments only serve to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.
본 발명의 실시예들에서, 별도로 다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 발명의 실시예에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. It has meaning. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the embodiments of the present invention, have an ideal or excessively formal meaning. It is not interpreted as
본 발명의 실시예를 설명하기 위한 도면에 개시된 형상, 크기, 비율, 각도, 개수 등은 예시적인 것이므로 본 발명이 도시된 사항에 한정되는 것은 아니다. 또한, 본 발명을 설명함에 있어서, 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명은 생략한다. 본 명세서 상에서 언급된 ‘포함한다’, ‘갖는다’, ‘이루어진다’ 등이 사용되는 경우 ‘~만’이 사용되지 않는 이상 다른 부분이 추가될 수 있다. 구성 요소를 단수로 표현한 경우에 특별히 명시적인 기재 사항이 없는 한 복수를 포함하는 경우를 포함한다.The shapes, sizes, proportions, angles, numbers, etc. disclosed in the drawings for explaining embodiments of the present invention are illustrative, and the present invention is not limited to the matters shown. Additionally, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. When ‘includes’, ‘has’, ‘consists of’, etc. mentioned in this specification are used, other parts may be added unless ‘only’ is used. When a component is expressed in the singular, the plural is included unless specifically stated otherwise.
구성 요소를 해석함에 있어서, 별도의 명시적 기재가 없더라도 오차 범위를 포함하는 것으로 해석한다.When interpreting a component, it is interpreted to include the margin of error even if there is no separate explicit description.
위치 관계에 대한 설명일 경우, 예를 들어, ‘~상에’, ‘~상부에’, ‘~하부에’, ‘~옆에’ 등으로 두 부분의 위치 관계가 설명되는 경우, ‘바로’ 또는 ‘직접’이 사용되지 않는 이상 두 부분 사이에 하나 이상의 다른 부분이 위치할 수도 있다.In the case of a description of a positional relationship, for example, if the positional relationship of two parts is described as 'on top', 'on the top', 'on the bottom', 'next to', etc., 'immediately' Alternatively, there may be one or more other parts placed between the two parts, unless 'directly' is used.
소자(elements) 또는 층이 다른 소자 또는 층"위(on)"로 지칭되는 것은 다른 소자 바로 위에 또는 중간에 다른 층 또는 다른 소자를 개재한 경우를 모두 포함한다. 명세서 전체에 걸쳐 동일 참조 부호는 동일 구성 요소를 지칭한다.When an element or layer is referred to as “on” another element or layer, it includes instances where the element or layer is directly on top of or intervening with another element. Like reference numerals refer to like elements throughout the specification.
도면에서 나타난 각 구성의 크기 및 두께는 설명의 편의를 위해 도시된 것이며, 본 발명이 도시된 구성의 크기 및 두께에 반드시 한정되는 것은 아니다.The size and thickness of each component shown in the drawings are shown for convenience of explanation, and the present invention is not necessarily limited to the size and thickness of the components shown.
본 발명의 여러 실시예들의 각각 특징들이 부분적으로 또는 전체적으로 서로 결합 또는 조합 가능하며, 당업자가 충분히 이해할 수 있듯이 기술적으로 다양한 연동 및 구동이 가능하며, 각 실시예들이 서로에 대하여 독립적으로 실시 가능할 수도 있고 연관 관계로 함께 실시 가능할 수도 있다.Each feature of the various embodiments of the present invention can be partially or fully combined or combined with each other, and as can be fully understood by those skilled in the art, various technical interconnections and operations are possible, and each embodiment may be implemented independently of each other. It may be possible to conduct them together due to a related relationship.
첨부된 도면 중에서, 도 1은 본 발명에 따른 식감 개선과 갈변 방지를 위한 과채즙 제조방법을 나타낸 공정흐름도, 도 2는 본 발명에 따른 식감 개선과 갈변 방지를 위한 과채즙 제조방법에서 가열단계의 가열기에 대한 정면도, 도 3은 상기 도 2의 가열기에서 재료저장부를 나타낸 도면이다.Among the attached drawings, Figure 1 is a process flow diagram showing a method for producing fruit and vegetable juice for improving texture and preventing browning according to the present invention, and Figure 2 is a process flow diagram showing the heating step in the method for producing fruit and vegetable juice for improving texture and preventing browning according to the present invention. FIG. 3, a front view of the heater, is a view showing the material storage portion in the heater of FIG. 2.
본 발명에 따른 식감 개선과 갈변 방지를 위한 과채즙 제조방법은, 주재료 세척단계(S100), 가열단계(S200), 1차 살균단계(S300), 주재료 수득단계(S400), 부재료 수득단계(S500), 달임단계(S600), 숙성단계(S700), 여과단계(S800), 2차 살균단계(S900), 1차 포장단계(S1000), 2차 포장단계(S1100)를 포함한다. The fruit and vegetable juice manufacturing method for improving texture and preventing browning according to the present invention includes a main ingredient washing step (S100), a heating step (S200), a first sterilization step (S300), a main ingredient obtaining step (S400), and an auxiliary ingredient obtaining step (S500). ), decoction step (S600), maturation step (S700), filtration step (S800), secondary sterilization step (S900), primary packaging step (S1000), and secondary packaging step (S1100).
이하 각 단계별로 상세하게 설명한다. Below, each step is explained in detail.
[주재료 세척단계(S100)][Main material washing step (S100)]
양배추, 양파, 호박, 여주로 이루어진 그룹에서 선택된 어느 하나 또는 둘이상을 포함하는 주재료를 선별한 후 세척기에 넣고 세척기 내의 컨베이어벨트를 통과하면서 세척수를 분사하여 표면의 이물질이 제거되도록 세척한다. After selecting the main ingredients containing one or two or more selected from the group consisting of cabbage, onion, pumpkin, and bitter gourd, they are placed in a washing machine and washed by spraying washing water while passing through a conveyor belt in the washing machine to remove foreign substances on the surface.
양배추는 위 보호 효능이 좋고, 세포 재생의 효과가 있는 것으로 알려져 있다. Cabbage is known to have good gastric protection effects and cell regeneration effects.
양파는 항산화 작용, 혈중 콜레스테롤 수치 저하의 효능이 있다.Onions have antioxidant properties and lower blood cholesterol levels.
호박은 불포화지방산, 비타민E, 미네랄이 풍부하고 성인병, 혈압, 혈당, 간 기능에 효능이 있다. Pumpkin is rich in unsaturated fatty acids, vitamin E, and minerals and is effective in treating adult diseases, blood pressure, blood sugar, and liver function.
여주는 혈당을 낮춰주어 당뇨에 좋다. Bitter melon is good for diabetes as it lowers blood sugar levels.
또한 주재료에는 배 또는 도라지 중 택일되거나 이들을 혼합한 것이 추가로 포함될 수 있다. Additionally, the main ingredient may additionally include pear or bellflower root, or a mixture thereof.
도라지는 당질, 칼슘, 철분이 풍부하여 피로회복, 빈혈회복, 변비, 항암 효과가 있는 것으로 알려져 있다. Bellflower root is rich in carbohydrates, calcium, and iron, and is known to have anti-cancer, fatigue, anemia, constipation, and anti-cancer effects.
삭제delete
삭제delete
[가열단계(S200)][Heating step (S200)]
상기 세척된 주재료를 적외선 램프가 다수 배치된 가열기에 통과시켜 주재료의 표면을 건조시키면서 동시에 표면이 가열되도록 하여 표면으로부터 1~2mm깊이까지 익을 수 있도록 한다. The washed main material is passed through a heater equipped with a plurality of infrared lamps to dry the surface of the main ingredient and at the same time heat the surface so that it can cook to a depth of 1 to 2 mm from the surface.
[1차 살균단계(S300)][First sterilization step (S300)]
상기 가열을 마친 주재료를 UV조사기를 통과시켜 표면 살균을 실시한다. The heated main material is passed through a UV irradiator to perform surface sterilization.
[주재료 수득단계(S400)][Main material acquisition step (S400)]
상기 살균된 주재료를 세절기에 넣고 잘게 절단하여 주재료를 수득한다. The sterilized main material is placed in a shredder and cut into small pieces to obtain the main material.
[부재료 수득단계(S500)][Submaterial acquisition step (S500)]
사과, 비트, 당근, 석류, 복숭아로 이루어진 그룹에서 선택된 어느 하나 또는 둘이상을 포함하는 부재료를 세척한 후 파쇄하여 부재료를 수득한다. Secondary ingredients containing any one or two or more selected from the group consisting of apples, beets, carrots, pomegranates, and peaches are washed and then crushed to obtain secondary ingredients.
또한 부재료에는 건조수세미, 생강, 호박, 엉겅퀴, 헛개나무열매로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것이 추가로 포함될 수 있다. In addition, the auxiliary ingredients may be selected from the group consisting of dried sponge, ginger, pumpkin, thistle, and hovenia fruit, or may additionally include a mixture of two or more.
건조수세미는 수세미를 채취하여 건조시킨 것으로, 수세미는 항산화물질이 풍부한 것으로 알려져 있다. Dried sponges are made by collecting sponges and drying them, and loofahs are known to be rich in antioxidants.
생강은 아드레날린의 분비를 촉진하고 혈관을 확장시켜 혈액순환을 도와 몸을 따뜻하게 해준다. Ginger promotes the secretion of adrenaline and expands blood vessels, helping blood circulation and warming the body.
호박은 단백질과 철분이 풍부하고, 항암 효과에 좋은 알파카로틴이 다량 함유돼 있다. Pumpkin is rich in protein and iron, and contains a large amount of alpha-carotene, which is good for anti-cancer effects.
엉겅퀴는 간에 좋은 실리마린이 함유되어 있다. Thistle contains silymarin, which is good for the liver.
헛개나무열매는 간의 회복에 도움을 주고 알칼로이드와 플라보노이드 성분이 체내 알코올 대사 및 알코올 농도를 낮춰준다. Hovenia berries help the liver recover, and alkaloids and flavonoids reduce alcohol metabolism and alcohol concentration in the body.
[달임단계(S600)][Decoction stage (S600)]
상기 주재료와 부재료를 가열기에 투입하고, 정제수를 투입한 후 120~140℃로 10~16시간 끓여서 주재료와 부재료의 성분이 우러나와 정제수에 용해되도록 한다. The main ingredients and auxiliary ingredients are placed in a heater, purified water is added, and boiled at 120-140°C for 10-16 hours so that the main ingredients and auxiliary ingredients come out and dissolve in the purified water.
한편 달임단계에는 액상 과채즙 혼합공정(S620);이 포함될 수 있다. Meanwhile, the decoction step may include a liquid fruit and vegetable juice mixing process (S620).
액상 과채즙 혼합공정(S620)은, Liquid fruit and vegetable juice mixing process (S620),
주재료 수득단계에서 수득된 주재료를 착즙기에 넣고 착즙시켜 액상으로 추출하는 주재료 액상 추출공정(S621);Main material liquid extraction process (S621) in which the main ingredients obtained in the main ingredient acquisition step are placed in a juicer, squeezed, and extracted into liquid form;
부재료 수득단계의 파쇄된 부재료를 착즙기에 넣고 착즙시켜 액상으로 추출하는 부재료 액상 추출공정(S622):을 포함한다. It includes a auxiliary material liquid extraction process (S622) in which the crushed auxiliary materials from the auxiliary material acquisition step are placed in a juicer, squeezed, and extracted into liquid form.
바람직하게는 주재료 액상 추출공정(S621)에서 추출된 주재료 액상 60~80중량%와, 부재료 액상 추출공정(S622)에서 추출된 부재료 액상 20~40중량%를 가열탱크에 투입한 후 교반시켜 혼합하여 액상의 과채즙을 수득하고, 수득한 액상의 과채즙을 달임단계(S600)에서 추가로 혼합한다. Preferably, 60 to 80% by weight of the main material liquid extracted in the main material liquid phase extraction process (S621) and 20 to 40% by weight of the auxiliary material liquid extracted in the auxiliary material liquid phase extraction process (S622) are added to the heating tank and mixed by stirring. Liquid fruit and vegetable juice is obtained, and the obtained liquid fruit and vegetable juice is further mixed in the decoction step (S600).
즉, 수득된 액상의 과채즙을 달임단계(S600)의 가열기(100)에 추가로 투입하여 2~4시간 더 끓여서 달인다. That is, the obtained liquid fruit and vegetable juice is additionally added to the heater 100 in the decoction step (S600) and boiled for an additional 2 to 4 hours.
한편 주재료 액상에 혼합되는 제2 추출액상;을 더 포함할 수 있다. Meanwhile, it may further include a second extract liquid phase mixed with the main material liquid phase.
바람직하게는 주재료 액상 100중량부를 기준으로 하여 제2 추출액상이 10~20중량부가 혼합된다. Preferably, 10 to 20 parts by weight of the second liquid extract is mixed based on 100 parts by weight of the main material liquid.
제2 추출액상은 도라지배즙, 호박즙, 흰민들레즙, 숙성칡즙, 벌나무즙, 엉겅퀴즙으로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것일 수 있다. The second extract liquid phase may be selected from the group consisting of bellflower pear juice, pumpkin juice, white dandelion juice, aged arrowroot juice, bee tree juice, and thistle juice, or a mixture of two or more.
도라지배즙은 도라지를 착즙하여 추출된 것으로, 식이섬유가 풍부하여 소화기 건강에 유익하며 비타민 A,비타민 C, 칼륨의 포함되어 있다. Bellflower pear juice is extracted by squeezing bellflower root, and is rich in dietary fiber, which is beneficial for digestive health and contains vitamin A, vitamin C, and potassium.
호박즙은 호박을 착즙하여 추출된 것으로, 항암효과와 심장 건강에 유익하며 폴리페놀 화합물, 베타 카로틴이 풍부하게 함유되어 있다. Pumpkin juice is extracted by squeezing pumpkin, has anti-cancer effects and is beneficial for heart health, and is rich in polyphenol compounds and beta-carotene.
흰민들레즙은 흰민들레를 착즙하여 추출된 것으로, 플라보노이드와 각종 비타민이 함유되어 면역력 강화, 시력 보호에 좋다.White dandelion juice is extracted by squeezing white dandelions, and contains flavonoids and various vitamins, which are good for strengthening immunity and protecting eyesight.
숙성칡즙은 칡을 착즙한 후 5~6시간 숙성시킨 것으로, 숙취, 갱년기에 좋을 것으로 알려져있다. Aged arrowroot juice is made by extracting arrowroot juice and aging it for 5 to 6 hours, and is known to be good for hangovers and menopause.
벌나무즙은 벌나무를 착즙하여 추출된 것으로, 건강 개선, 간의 독소를 제거하여 간의 건강을 개선하는 효능을 나타내며, 플라보노이드가 함유되어 있어 알코올과 같은 독소를 제거하는 데 효과적이며 손상된 간 조직을 재생시키는 효능이 있다. Bee tree juice is extracted by squeezing bee trees, and has the effect of improving liver health by improving health and removing toxins from the liver. It contains flavonoids, which are effective in removing toxins such as alcohol, and have the effect of regenerating damaged liver tissue. There is.
엉겅퀴즙은 엉겅퀴를 착즙하여 추출된 것으로, 간에 좋은 실리마린이 함유되어 있다. Thistle juice is extracted from thistle and contains silymarin, which is good for the liver.
한편 부재료 액상에 혼합되는 제3 추출액상;을 더 포함할 수 있다. Meanwhile, it may further include a third extract liquid phase mixed with the auxiliary material liquid phase.
바람직하게는 부재료 액상 100중량부를 기준으로 제3 추출액상이 10~20중량부가 혼합된다. Preferably, 10 to 20 parts by weight of the third liquid extract is mixed based on 100 parts by weight of the secondary material liquid.
제3 추출액상은 헛개열매즙, 야관문즙, 흑마늘즙, 녹용진액으로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것일 수 있다. The third liquid extract may be selected from the group consisting of Hovenia fruit juice, Yagwanmun juice, black garlic juice, and deer antler essence, or a mixture of two or more.
헛개열매즙은 헛개열매를 착즙하여 추출된 것으로, 간의 회복에 도움을 주고 알칼로이드와 플라보노이드 성분이 체내 알코올 대사 및 알코올 농도를 낮춰준다. Hovenia fruit juice is extracted by squeezing the Hovenia fruit. It helps restore the liver, and alkaloids and flavonoids reduce alcohol metabolism and alcohol concentration in the body.
야관문즙은 야관문을 착즙하여 추출된 것으로, 항산화 작용, 이뇨작용, 기관지 질환 개선, 혈액순환에 도움을 준다. Yagwanmung juice is extracted by squeezing the nightgwanmun, and has antioxidant, diuretic effects, improves bronchial diseases, and helps blood circulation.
흑마늘즙은 흑마늘을 착즙하여 추출된 것으로, 항산화 성분과 콜레스테롤 수치 안정에 도움을 줄 수 있다. Black garlic juice is extracted by squeezing black garlic, and has antioxidant properties and can help stabilize cholesterol levels.
녹용진액은 녹용으로부터 추출된 것으로, 강글리오사이드 성분이 풍부하게 들어 있어 뇌의 중추신경계에서 뇌세포 기능을 활성화해준다. Deer antler extract is extracted from deer antlers and is rich in gangliosides, which activate brain cell function in the brain's central nervous system.
한편 도 2 및 도 3을 참조하면, 가열기(100)는, 상부에 투입구를 갖는 덮개(121)가 장착되고 내부에 공간이 형성되고 하부에 배출관(122)이 형성되며, 하부 일측에는 회수관 연결구(123)가 형성된 가열탱크(120); 상기 회수관 연결구에 연결된 회수관(142)과, 회수관(142)에 장착된 펌프(144)와, 펌프(144)에 연결되어 가열탱크(120)의 상부측 인입관 연결구에 연결된 리턴관(146)으로 구성되는 순환부(140); 상기 가열탱크(120)의 내측 상부와 하부에 각기 형성되어 온도를 측정하는 상,하 온도측정기(161,162);를 포함하여 구성된다. Meanwhile, referring to Figures 2 and 3, the heater 100 is equipped with a cover 121 having an inlet at the top, a space is formed inside, a discharge pipe 122 is formed at the bottom, and a recovery pipe connector is provided on one side of the lower part. Heating tank (120) formed at (123); A recovery pipe 142 connected to the recovery pipe connector, a pump 144 mounted on the recovery pipe 142, and a return pipe connected to the pump 144 and connected to the upper inlet pipe connector of the heating tank 120 ( Circulation unit 140 consisting of 146); It is configured to include upper and lower temperature gauges 161 and 162 respectively formed at the upper and lower sides of the heating tank 120 to measure temperature.
따라서 순환부(140)의 작동에 의해 가열탱크(120) 내부의 액체가 상,하로 순환되도록 하여 전체적으로 온도가 균일하게 유지될 수 있도록 하여 재료가 가열된 정제수에 용해되어 추출될 수 있다. Accordingly, the operation of the circulation unit 140 allows the liquid inside the heating tank 120 to circulate up and down so that the overall temperature can be maintained uniformly, so that the material can be dissolved in heated purified water and extracted.
또한 상기 가열탱크(120)의 배출관에 연결되어 재료가 배출되어 저장되는 재료저장부(200);를 포함할 수 있다. It may also include a material storage unit 200 connected to the discharge pipe of the heating tank 120 to discharge and store the material.
재료저장부(200)는 내부에 공간을 가지며 일측에는 상기 가열탱크(120)의 배출관(122)과 연결되는 유입덕트(222)가 형성된 몸체(220)와, 몸체(220)의 하부판에 형성되는 배출구(240)와, 배출구(240)의 상부에 장착된 여과망(262)과, 상기 여과망(262)을 감싸며 상기 몸체(220)의 하부판의 내면에 돌출형성된 측벽으로 된 재료수거환턱(260)을 포함하여 이루어진다. The material storage unit 200 has a space inside, a body 220 on one side of which is formed an inlet duct 222 connected to the discharge pipe 122 of the heating tank 120, and a lower plate of the body 220. A material collection ring 260 consisting of an outlet 240, a filter net 262 mounted on the upper part of the outlet 240, and a side wall surrounding the filter net 262 and protruding from the inner surface of the lower plate of the body 220. It is done including.
재료수거환턱(260)은 일측에 개구부를 갖는 '∪'자 형상으로 형성되고, 개구부가 유입덕트(222)의 통공을 향해 형성되어 유입덕트(222)에서 유입된 재료와 액체가 재료수거환턱에 충돌하여 여과망(262)에 모여지도록 한다.The material collection ring 260 is formed in a '∪' shape with an opening on one side, and the opening is formed toward the through hole of the inflow duct 222, so that the material and liquid flowing in from the inflow duct 222 are directed to the material collection ring ledge. They collide and are collected in the filter net (262).
여과망(262)에 모여진 액체는 배출구(240)를 통해 배출된다. The liquid collected in the filter net 262 is discharged through the outlet 240.
여과망(262)에 수집된 재료찌꺼기는 수거하여 제거하기 편해질 수 있다. Material waste collected in the filter net 262 can be collected and removed easily.
[숙성단계(S700)][Maturation stage (S700)]
상기 달임단계(S600)에서 수득된 액상추출물을 18~22℃에서 방치하여 20~26시간 냉각시키면서 숙성되도록 한다. The liquid extract obtained in the decoction step (S600) is left at 18 to 22°C and allowed to ripen while cooling for 20 to 26 hours.
[여과단계(S800)][Filtration step (S800)]
상기 숙성단계(S700)를 통과한 액상추출물을 여과기에서 여과시켜 입자를 제거하는 ;Filtering the liquid extract that has passed the maturation step (S700) through a filter to remove particles;
[2차 살균단계(S900)][Second sterilization step (S900)]
상기 여과단계(S800)에서 수득된 액상추출물을 UV조사기를 통과시켜 살균을 실시한다. The liquid extract obtained in the filtration step (S800) is sterilized by passing it through a UV irradiator.
[1차 포장단계(S1000)][First packaging stage (S1000)]
상기 2차 살균단계(S900)에서 살균된 과채즙을 여과기에서 여과시켜 굵은 입자들을 제거하여 액상만 남도록 하여 과채즙을 수득한 후 내측 포장재에 넣어 밀봉 포장한다. In the second sterilization step (S900), the sterilized fruit juice is filtered through a filter to remove coarse particles so that only the liquid remains, thereby obtaining the fruit juice, which is then placed in an inner packaging material and sealed.
[2차 포장단계(S1100)][Second packaging stage (S1100)]
상기 1차 포장단계(S1000)에서 포장된 내측 포장재를 외측 포장재에 넣어 밀봉 포장한다. The inner packaging material packed in the first packaging step (S1000) is placed in the outer packaging material and sealed.
이하 본 발명에 따라 제조되는 실시예 1~3을 설명한다. Hereinafter, Examples 1 to 3 prepared according to the present invention will be described.
[실시예 1][Example 1]
주재료로서 양배추, 양파, 호박, 여주를 세척 후 가열시킨 다음 표면 살균 실시한 후 세절기에서 파쇄한다. The main ingredients are cabbage, onion, pumpkin, and bitter gourd, which are washed, heated, surface sterilized, and shredded in a shredder.
부재료로서 사과, 비트, 당근, 석류, 복숭아를 세척한 후 파쇄하여 수득한다. As auxiliary materials, apples, beets, carrots, pomegranates, and peaches are washed and crushed to obtain them.
이후 정제수와 주재료, 부재료를 가열기에 투입한다. Afterwards, purified water, main ingredients, and auxiliary ingredients are put into the heater.
정제수 100중량부를 기준으로 하여 주재료 70중량부, 부재료 30중량부를 가열기에 투입한 후 120℃로 12시간 끓여서 달여낸다. Based on 100 parts by weight of purified water, 70 parts by weight of main ingredients and 30 parts by weight of auxiliary ingredients are placed in a heater and boiled at 120°C for 12 hours to decoct.
이후 주재료 액상 60중량%와, 부재료 액상 20중량%를 가열탱크에 투입한 후 교반시켜 혼합하여 액상의 과채즙을 수득한 후 상기 가열기에 투입하고 2시간 끓여 달인다. Afterwards, 60% by weight of the liquid main material and 20% by weight of the liquid auxiliary material were added to the heating tank, stirred and mixed to obtain liquid fruit and vegetable juice, and then placed in the heater and boiled for 2 hours.
이때 주재료 액상 100중량부를 기준으로 하여 제2 추출액상(도라지배즙 50wt%, 호박즙 50wt%)이 10중량부가 혼합된다. At this time, based on 100 parts by weight of the main material liquid, 10 parts by weight of the second extract liquid (50 wt% bellflower pear juice, 50 wt% pumpkin juice) is mixed.
부재료 액상 100중량부를 기준으로 제3 추출액상(헛개열매즙 50wt%, 야관문즙 50wt%)이 10중량부가 혼합된다. Based on 100 parts by weight of the liquid auxiliary material, 10 parts by weight of the third liquid extract (50 wt% of Hovenia fruit juice, 50 wt% of Yagwanmun juice) is mixed.
달여낸 액상추출물을 18℃에서 방치하여 20시간 냉각시키면서 숙성시킨 후 여과시켜 최종 과채즙 액상추출물을 수득한다. The boiled liquid extract is left at 18°C, aged while cooling for 20 hours, and then filtered to obtain the final fruit vegetable juice liquid extract.
[실시예 2][Example 2]
주재료로서 양배추, 호박, 여주, 산겨릅나무가지, 비수리를 세척 후 가열시킨 다음 표면 살균 실시한 후 세절기에서 파쇄한다. The main ingredients are cabbage, pumpkin, bitter gourd, mountain winter branches, and bisuri, which are washed, heated, surface sterilized, and shredded in a shredder.
부재료로서 사과, 비트, 당근, 석류, 복숭아를 세척한 후 파쇄하여 수득한다. As auxiliary materials, apples, beets, carrots, pomegranates, and peaches are washed and crushed to obtain them.
이후 정제수와 주재료, 부재료를 가열기에 투입한다. Afterwards, purified water, main ingredients, and auxiliary ingredients are put into the heater.
정제수 100중량부를 기준으로 하여 주재료 75중량부, 부재료 25중량부를 가열기에 투입한 후 130℃로 13시간 끓여서 달여낸다. Based on 100 parts by weight of purified water, 75 parts by weight of main ingredients and 25 parts by weight of auxiliary ingredients are placed in a heater and boiled at 130°C for 13 hours to decoct.
이후 주재료 액상 70중량%와, 부재료 액상 30중량%를 가열탱크에 투입한 후 교반시켜 혼합하여 액상의 과채즙을 수득한 후 상기 가열기에 투입하고 2시간 끓여 달인다. Afterwards, 70% by weight of the liquid main material and 30% by weight of the liquid secondary material were placed in a heating tank, stirred and mixed to obtain liquid fruit and vegetable juice, and then placed in the heater and boiled for 2 hours.
이때 주재료 액상 100중량부를 기준으로 하여 제2 추출액상(흰민들레즙 50wt%, 숙성칡즙 50wt%)이 15중량부가 혼합된다. At this time, 15 parts by weight of the second extract liquid (50 wt% white dandelion juice, 50 wt% aged arrowroot juice) is mixed based on 100 parts by weight of the main ingredient liquid.
부재료 액상 100중량부를 기준으로 제3 추출액상(흑마늘즙 50wt%, 녹용진액 50wt%)이 15중량부가 혼합된다. Based on 100 parts by weight of the liquid auxiliary material, 15 parts by weight of the third liquid extract (50 wt% black garlic juice, 50 wt% deer antler essence) is mixed.
달여낸 액상추출물을 20℃에서 방치하여 23시간 냉각시키면서 숙성시킨 후 여과시켜 최종 과채즙 액상추출물을 수득한다. The boiled liquid extract is left at 20°C, cooled and aged for 23 hours, and then filtered to obtain the final fruit vegetable juice liquid extract.
[실시예 3][Example 3]
주재료로서 양배추, 여주, 배, 도라지, 산겨릅나무가지를 세척 후 가열시킨 다음 표면 살균 실시한 후 세절기에서 파쇄한다. The main ingredients are cabbage, bitter gourd, pear, bellflower root, and mountain winter branches, which are washed, heated, surface sterilized, and shredded in a shredder.
부재료로서 사과, 비트, 당근, 석류, 복숭아를 세척한 후 파쇄하여 수득한다. As auxiliary materials, apples, beets, carrots, pomegranates, and peaches are washed and crushed to obtain them.
이후 정제수와 주재료, 부재료를 가열기에 투입한다. Afterwards, purified water, main ingredients, and auxiliary ingredients are put into the heater.
정제수 100중량부를 기준으로 하여 주재료 80중량부, 부재료 20중량부를 가열기에 투입한 후 140℃로 16시간 끓여서 달여낸다. Based on 100 parts by weight of purified water, 80 parts by weight of main ingredients and 20 parts by weight of auxiliary ingredients are placed in a heater and boiled at 140°C for 16 hours to decoct.
이후 주재료 액상 80중량%와, 부재료 액상 20중량%를 가열탱크에 투입한 후 교반시켜 혼합하여 액상의 과채즙을 수득한 후 상기 가열기에 투입하고 3시간 끓여 달인다. Afterwards, 80% by weight of the liquid main material and 20% by weight of the liquid secondary material were placed in a heating tank, stirred and mixed to obtain liquid fruit and vegetable juice, and then placed in the heater and boiled for 3 hours.
이때 주재료 액상 100중량부를 기준으로 하여 제2 추출액상(벌나무즙 50wt%, 엉겅퀴즙 50wt%)이 20중량부가 혼합된다. At this time, based on 100 parts by weight of the main material liquid, 20 parts by weight of the second extract liquid (50 wt% of bee tree juice, 50 wt% of thistle juice) is mixed.
부재료 액상 100중량부를 기준으로 제3 추출액상(헛개열매즙 25wt%, 흑마늘즙 25wt%, 야관문즙 25wt%, 녹용진액 25wt%)이 20중량부가 혼합된다. Based on 100 parts by weight of liquid auxiliary materials, 20 parts by weight of the third liquid extract (25 wt% of Hovenia fruit juice, 25 wt% of black garlic juice, 25 wt% of Yagwanmun juice, 25 wt% of deer antler essence) is mixed.
달여낸 액상추출물을 22℃에서 방치하여 26시간 냉각시키면서 숙성시킨 후 여과시켜 최종 과채즙 액상추출물을 수득한다. The boiled liquid extract is left at 22°C, cooled and aged for 26 hours, and then filtered to obtain the final fruit vegetable juice liquid extract.
실시예 1-3와 비교예의 과채즙 대한 관능평가를 실시하여 하기 표 1에 그 결과를 나타내었다. Sensory evaluation was conducted on the fruit and vegetable juices of Examples 1-3 and Comparative Examples, and the results are shown in Table 1 below.
비교예는 시중에서 판매중인 야채, 과일 혼합즙 제품을 선택하였다. For comparative examples, commercially available mixed vegetable and fruit juice products were selected.
(대상자는 맛과 향미 평가에 대해 기본적인 훈련을 거친 패널 20명을 선정하여 9점 척도법에 따라 실시하였다.)(Twenty panelists who had undergone basic training in taste and flavor evaluation were selected as subjects and the test was conducted according to a 9-point scale.)
실시예 1 보다 주재료, 부재료를 다양하게 첨가한 실시예 3이 보다 맛있고, 향이 좋으며, 삼키기에도 용이하여 기호도가 높게 나타났음을 알 수 있다. It can be seen that Example 3, in which a variety of main and auxiliary ingredients were added than Example 1, was more delicious, had a better aroma, and was easier to swallow, resulting in a higher preference.
이상 첨부된 도면을 참조하여 본 발명의 실시예들을 더욱 상세하게 설명하였으나, 본 발명은 반드시 이러한 실시예로 국한되는 것은 아니고, 본 발명의 기술사상을 벗어나지 않는 범위 내에서 다양하게 변형 실시될 수 있다. 따라서, 본 발명에 개시된 실시예들은 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 그러므로, 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다. 본 발명의 보호 범위는 아래의 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.Although embodiments of the present invention have been described in more detail with reference to the accompanying drawings, the present invention is not necessarily limited to these embodiments, and various modifications may be made without departing from the technical spirit of the present invention. . Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but are for illustrative purposes, and the scope of the technical idea of the present invention is not limited by these embodiments. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of protection of the present invention should be interpreted in accordance with the claims below, and all technical ideas within the equivalent scope should be construed as being included in the scope of rights of the present invention.
그러므로, 다른 구현들, 다른 실시예들 및 특허청구범위와 균등한 것들도 후술하는 청구범위의 범위에 속한다.Therefore, other implementations, other embodiments, and equivalents of the claims also fall within the scope of the following claims.
100 : 가열기 120 : 가열탱크
140 : 순환부 161,162 : 상,하 온도측정기
200 : 재료저장부 220 : 몸체
240 : 배출구 260 : 재료수거환턱
262 : 여과망 100: heater 120: heating tank
140: circulation unit 161,162: upper and lower temperature gauges
200: material storage unit 220: body
240: outlet 260: material collection wheel
262: filter net
Claims (3)
상기 세척된 주재료를 적외선 램프가 다수 배치된 가열기에 통과시켜 주재료의 표면을 건조시키면서 동시에 표면이 가열되도록 하여 표면으로부터 1~2mm깊이까지 익을 수 있도록 하는 가열단계;
상기 가열을 마친 주재료를 UV조사기를 통과시켜 표면 살균을 실시하는 1차 살균단계;
상기 살균된 주재료를 세절기에 넣고 잘게 절단하여 주재료를 수득하는 주재료 수득단계;
사과, 비트, 당근, 석류, 복숭아로 이루어진 그룹에서 선택된 어느 하나 또는 둘이상을 포함하는 부재료를 세척한 후 파쇄하여 부재료를 수득하는 부재료 수득단계;
상기 주재료와 부재료를 가열기에 투입하고, 정제수를 투입한 후 끓여서 주재료와 부재료의 성분이 우러나와 정제수에 용해되도록 하는 달임단계;
상기 달임단계에서 수득된 액상추출물을 18~22℃에서 방치하여 20~26시간 냉각시키면서 숙성되도록 하는 숙성단계;
상기 숙성단계를 통과한 액상추출물을 여과기에서 여과시켜 입자를 제거하는 여과단계;
상기 여과단계에서 수득된 액상추출물을 UV조사기를 통과시켜 살균을 실시하는 2차 살균단계;
상기 2차 살균단계에서 살균된 과채즙을 여과기에서 여과시켜 굵은 입자들을 제거하여 액상만 남도록 하여 과채즙을 수득한 후 내측 포장재에 넣어 밀봉 포장하는 1차 포장단계;
상기 1차 포장단계에서 포장된 내측 포장재를 외측 포장재에 넣어 밀봉 포장하는 2차 포장단계;를 포함하는 것으로,
상기 달임단계에는 액상 과채즙 혼합공정;이 포함되고,
상기 액상 과채즙 혼합공정은,
상기 주재료 수득단계에서 수득된 주재료를 착즙기에 넣고 착즙시켜 액상으로 추출하는 주재료 액상 추출공정;
상기 부재료 수득단계의 파쇄된 부재료를 착즙기에 넣고 착즙시켜 액상으로 추출하는 부재료 액상 추출공정:을 포함하고,
상기 주재료 액상 추출공정에서 추출된 주재료 액상 60~80중량%와, 부재료 액상 추출공정에서 추출된 부재료 액상 20~40중량%를 가열탱크에 투입한 후 교반시켜 혼합하여 액상의 과채즙을 수득하고, 수득한 액상의 과채즙을 달임단계에서 추가로 혼합하는 공정이고,
상기 주재료 세척단계에서 상기 주재료에는 배 또는 도라지 중 택일되거나 이들을 혼합한 것이 추가로 포함되고,
상기 부재료 수득단계에서 상기 부재료에는 건조수세미, 생강, 호박, 엉겅퀴, 헛개나무열매로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것이 추가로 포함되는 것이며,
상기 주재료 액상에 혼합되는 제2 추출액상;을 포함하고,
주재료 액상 100중량부를 기준으로 하여 제2 추출액상이 10~20중량부가 혼합되며,
상기 제2 추출액상은 도라지배즙, 호박즙, 흰민들레즙, 숙성칡즙, 벌나무즙, 엉겅퀴즙으로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것이고,
상기 부재료 액상에 혼합되는 제3 추출액상;을 포함하고,
부재료 액상 100중량부를 기준으로 제3 추출액상이 10~20중량부가 혼합되며,
상기 제3 추출액상은 헛개열매즙, 야관문즙, 흑마늘즙, 녹용진액으로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것이며,
상기 달임단계의 가열기는
상부에 투입구를 갖는 덮개가 장착되고 내부에 공간이 형성되고 하부에 배출관이 형성되며, 하부 일측에는 회수관 연결구가 형성된 가열탱크;
상기 회수관 연결구에 연결된 회수관과, 회수관에 장착된 펌프와, 펌프에 연결되어 가열탱크의 상부측 인입관 연결구에 연결된 리턴관으로 구성되는 순환부;
상기 가열탱크의 내측 상부와 하부에 각기 형성되어 온도를 측정하는 상,하 온도측정기;를 포함하며,
상기 가열탱크의 배출관에 연결되어 재료가 배출되어 저장되는 재료저장부;를 포함하고,
상기 재료저장부는
내부에 공간을 가지며 일측에는 상기 배출관과 연결되는 유입덕트가 형성된 몸체와,
상기 몸체의 하부판에 형성되는 배출구와,
상기 배출구의 상부에 장착된 여과망과, 상기 여과망을 감싸며 상기 몸체의 하부판의 내면에 돌출형성된 측벽으로 된 재료수거환턱
을 포함하는 것을 특징으로 하는 과채즙 제조방법.
A main material washing step in which the main ingredients containing any one or two or more selected from the group consisting of cabbage, onion, pumpkin, and bitter gourd are selected, placed in a washing machine, passed through a conveyor belt in the washing machine, and sprayed with washing water to remove foreign substances on the surface. ;
A heating step of passing the washed main material through a heater equipped with a plurality of infrared lamps to dry the surface of the main ingredient and at the same time heat the surface so that it cooks to a depth of 1 to 2 mm from the surface;
A first sterilization step of surface sterilization by passing the heated main material through a UV irradiator;
A main material obtaining step of placing the sterilized main material in a shredder and cutting it into small pieces to obtain the main material;
An auxiliary material obtaining step of obtaining auxiliary materials by washing and crushing auxiliary materials containing one or more selected from the group consisting of apples, beets, carrots, pomegranates, and peaches;
A decoction step of putting the main ingredients and auxiliary ingredients into a heater, adding purified water and boiling it so that the main ingredients and auxiliary ingredients come out and dissolve in the purified water;
A maturation step of leaving the liquid extract obtained in the decoction step at 18 to 22°C and cooling it for 20 to 26 hours to ripen;
A filtration step of filtering the liquid extract that has passed the maturation step through a filter to remove particles;
A second sterilization step of sterilizing the liquid extract obtained in the filtration step by passing it through a UV irradiator;
A first packaging step of filtering the fruit juice sterilized in the second sterilization step through a filter to remove coarse particles so that only the liquid remains, thereby obtaining the fruit juice and sealing it by placing it in an inner packaging material;
It includes a secondary packaging step of sealing packaging by placing the inner packaging material packaged in the first packaging step into the outer packaging material,
The decoction step includes a liquid fruit and vegetable juice mixing process,
The liquid fruit and vegetable juice mixing process,
A main material liquid phase extraction step of placing the main material obtained in the main material obtaining step into a juicer and extracting the juice into a liquid state;
It includes a secondary material liquid phase extraction step of placing the crushed secondary ingredients in the secondary material obtaining step into a juicer and extracting the crushed secondary ingredients into a liquid form,
60 to 80% by weight of the main material liquid extracted in the main material liquid extraction process and 20 to 40% by weight of the auxiliary material liquid extracted in the auxiliary material liquid extraction process are added to a heating tank and stirred to mix to obtain liquid fruit and vegetable juice, This is a process of additionally mixing the obtained liquid fruit and vegetable juice in the decoction step,
In the main material washing step, the main material further includes a choice of pear or bellflower root or a mixture thereof,
In the step of obtaining the auxiliary materials, the auxiliary materials further include those selected from the group consisting of dried sponges, ginger, pumpkin, thistle, and Hovenia berries, or a mixture of two or more,
It includes a second extract liquid phase mixed with the main material liquid phase,
Based on 100 parts by weight of the main material liquid, 10 to 20 parts by weight of the second extract liquid is mixed,
The second extract liquid phase is selected from the group consisting of bellflower pear juice, pumpkin juice, white dandelion juice, aged arrowroot juice, bee tree juice, and thistle juice, or a mixture of two or more,
It includes a third extract liquid phase mixed with the auxiliary material liquid phase,
Based on 100 parts by weight of the liquid auxiliary material, 10 to 20 parts by weight of the third liquid extract is mixed,
The third liquid extract is selected from the group consisting of Hovenia fruit juice, Yagwanmun juice, black garlic juice, and deer antler essence, or a mixture of two or more,
The heater in the decoction step is
A heating tank equipped with a cover having an inlet at the top, a space formed inside, a discharge pipe formed at the bottom, and a recovery pipe connector formed at one side of the lower part;
A circulation unit consisting of a recovery pipe connected to the recovery pipe connector, a pump mounted on the recovery pipe, and a return pipe connected to the pump and connected to the inlet pipe connection port on the upper side of the heating tank;
It includes upper and lower temperature gauges formed at the upper and lower sides of the heating tank to measure the temperature,
It includes a material storage unit connected to the discharge pipe of the heating tank to discharge and store the material,
The material storage unit
A body with a space inside and an inflow duct connected to the discharge pipe on one side,
an outlet formed in the lower plate of the body,
A material collection tank consisting of a filter net mounted on the upper part of the discharge port and a side wall surrounding the filter net and protruding from the inner surface of the lower plate of the body.
A method for producing fruit juice, comprising:
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020230105654A KR102606194B1 (en) | 2023-08-11 | 2023-08-11 | Method for manufacturing fruit juice to improve texture and prevent browning |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020230105654A KR102606194B1 (en) | 2023-08-11 | 2023-08-11 | Method for manufacturing fruit juice to improve texture and prevent browning |
Publications (1)
Publication Number | Publication Date |
---|---|
KR102606194B1 true KR102606194B1 (en) | 2023-11-23 |
Family
ID=88974334
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020230105654A KR102606194B1 (en) | 2023-08-11 | 2023-08-11 | Method for manufacturing fruit juice to improve texture and prevent browning |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR102606194B1 (en) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101330787B1 (en) * | 2012-08-07 | 2013-11-18 | 남부대학교산학협력단 | The green vegetable drink for obesity inhibiting and manufacturing method thereof |
KR20160041421A (en) * | 2014-10-07 | 2016-04-18 | 롯데칠성음료주식회사 | A Composite of Fruit and Vegetable Drinks, Preparing Methods of The Same |
KR20160070506A (en) * | 2014-12-10 | 2016-06-20 | 감성영농조합법인 | Method for Preparing of Balsam Pear Juice and Balsam Pear Juice Prepared by the Method |
KR101719241B1 (en) * | 2016-09-21 | 2017-03-23 | 전운종 | Beverage for a a balsam pear extract and the producing method thereof |
KR20210108881A (en) | 2020-02-26 | 2021-09-03 | 페닉스덴키가부시키가이샤 | Drying device |
-
2023
- 2023-08-11 KR KR1020230105654A patent/KR102606194B1/en active IP Right Grant
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101330787B1 (en) * | 2012-08-07 | 2013-11-18 | 남부대학교산학협력단 | The green vegetable drink for obesity inhibiting and manufacturing method thereof |
KR20160041421A (en) * | 2014-10-07 | 2016-04-18 | 롯데칠성음료주식회사 | A Composite of Fruit and Vegetable Drinks, Preparing Methods of The Same |
KR20160070506A (en) * | 2014-12-10 | 2016-06-20 | 감성영농조합법인 | Method for Preparing of Balsam Pear Juice and Balsam Pear Juice Prepared by the Method |
KR101719241B1 (en) * | 2016-09-21 | 2017-03-23 | 전운종 | Beverage for a a balsam pear extract and the producing method thereof |
KR20210108881A (en) | 2020-02-26 | 2021-09-03 | 페닉스덴키가부시키가이샤 | Drying device |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR100902539B1 (en) | Functional drink comprising abalone extract and the preparation method of thereof | |
KR101197606B1 (en) | Manufacturing method of garlic slice preserved in honeys | |
KR101807667B1 (en) | Method for producing black goat extracted beverage and beverage produced thereby | |
CN106551220A (en) | A kind of preparation method of sweet potato stem leaf beverage | |
CN107296181A (en) | A kind of NFC purple-colored potato juice rich in anthocyanidin and preparation method thereof | |
KR100549506B1 (en) | A process for producing beverage containing cactus extracts | |
CN105124670B (en) | A kind of health drink and preparation method thereof | |
KR101299113B1 (en) | Method of preparing liquid comprising onion and grapefruit and liquid prepared by the same | |
KR102606194B1 (en) | Method for manufacturing fruit juice to improve texture and prevent browning | |
KR101876296B1 (en) | Process of manufacture of mixing juice of apple and bit | |
KR101711251B1 (en) | Lemon juice and pulp with lemon fruit tea manufacturing method | |
KR101585406B1 (en) | Mushroom tea production method | |
KR102600278B1 (en) | Meat juice manufacturing method capable of maintaining uniform temperatur | |
KR101414474B1 (en) | Manufacturing method of product adding pine leaf extract and product manufactured by this | |
KR101125801B1 (en) | The ramie and the Chinese matrimony vine, Salviae miltiorrhizae the health beverage manufacturing method which contains and the healthy beverage | |
KR101946278B1 (en) | Process for making extract using sulfurate duck using Natural Sulfur by tertiary butylhydroquinone treatments | |
KR101142448B1 (en) | Method for producing mixed concentrate contained fruits, nuts, vegetables and cereals | |
KR101596418B1 (en) | Manufacturing method of functional food for improve immunity and fatigue recovery using the eel by main material | |
KR20040000942A (en) | Oriental Medicine way soft drink and manufacturing process | |
KR102596940B1 (en) | Manufacturing method of fish and shellfish juice with improved productivity | |
KR102415129B1 (en) | Meat Aging Aomposition Using Aronia and goldenrod And Meat Aging Method Using The Same | |
CN108013307A (en) | A kind of processing method of honeysuckle compound beverage | |
KR102513853B1 (en) | Manufacturing Method for Onion Extracts | |
KR101164791B1 (en) | Method for production of ginseng or red ginseng extracts using makgeolli | |
KR102226327B1 (en) | Manufacturing method of fermented wild peach tea |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant |