KR102614007B1 - Method for manufacturing smoothie containing strawberry and mango, and smoothie prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing a smoothie containing strawberry and mango and a smoothie produced therefrom. The smoothie produced by the above production method can feel the refreshing and sweet taste of strawberry and mango, and contains a high content of protein, It contains useful natural extracts necessary for digestion, recovery from fatigue, and strengthening immunity, and has high consumer preference, so it can be useful for dieting, muscle growth, or strengthening immunity.

Description

Method for producing smoothies containing strawberries and mango and smoothies produced therefrom {METHOD FOR MANUFACTURING SMOOTHIE CONTAINING STRAWBERRY AND MANGO, AND SMOOTHIE PREPARED THEREFROM}

The present invention relates to a method for producing a smoothie containing strawberry and mango and a smoothie prepared therefrom.

Strawberry refers to a perennial plant or its fruit from the Rosaceae family of the dicotyledonous group of dicotyledonous plants. It is a fruit whose flower stalk grows into flesh, and the flesh is edible. It has a good balance of unique sweetness, freshness, and softness, and is good for your health as it contains 62 mg of vitamin C per 100 g.

Mango is a sumac tree and its fruit that grows in subtropical to tropical regions. The flesh is basically slightly hard like a plum, but it does not have a crunchy feeling, is closer to soft, and has quite a bit of moisture. The taste varies slightly depending on the variety, but is usually sweet, and mango flesh is rich in vitamins A, C, and E, as well as potassium and fiber.

Smoothie is a mixture of fruits, vegetables, ice, milk or yogurt, and is a type of natural fruit drink that originated in California in the 1970s and spread worldwide.

The smoothie is processed by mixing and processing various types of raw fruit, ice, yogurt, and various types of health nutritional additives on the spot, so it is possible to provide a drink tailored to the characteristics and tastes of each customer, and various enzymes, vitamins, and minerals that are beneficial to the human body. It is known to be effective in dieting, improving physical strength, strengthening immunity, and beauty.

Meanwhile, as interest in body shape management increases among the younger generation, and interest in immunity increases especially after the novel coronavirus infection (COVID-19), more attention is being paid to the importance of protein intake as one of the ways to manage body shape and increase immunity. As a result, the market for protein-related foods is growing rapidly.

Conventionally, in the case of products containing a high content of protein, especially smoothies, the problem to be solved was taste. In particular, when it contains whey protein, its unique fishy taste and dryness when swallowing were one of the main factors that did not lead to continued consumption by consumers.

In addition, foods containing a high content of protein are often sought after by consumers who want to increase their body's muscle mass for dieting or to make their body more beautiful. In this case, they help recover tired muscles through exercise or provide excess energy to increase muscle mass. It is helpful to include natural ingredients that aid digestion, but natural products containing effective ingredients often have strong scents and can easily alter the taste of the smoothie, so proper processing and finding the optimal content are essential.

The present inventors recognized the problems of the prior art and found that a smoothie containing strawberries and mangoes prepared through a specific method allows one to feel the refreshing and sweet taste of strawberries and mangoes, contains a high content of protein, and helps with digestion and fatigue recovery. , and completed the present invention by proving that it can increase consumer preference while containing natural extracts that can be useful for strengthening immunity.

The present invention,

S1) Putting strawberries, mango, frozen milk, and frozen yogurt into a blender and pulverizing them;

S2) Adding and mixing processed whey protein, fructose, and complex extract to purified water; and

S3) evenly mixing the results prepared in S1 and S2; It relates to a method of producing a smoothie containing strawberries and mangoes.

The present invention relates to a smoothie containing strawberry and mango prepared through the above method.

This will be explained in detail below. All combinations of the various elements disclosed herein fall within the scope of the present invention. Additionally, the scope of the present invention cannot be considered limited by the specific description below.

Additionally, unless otherwise defined within the specification, all terms used in the specification should be understood to have the same meaning as generally understood by those skilled in the art in the technical field to which the present invention pertains.

Additionally, singular expressions include plural expressions unless the context clearly dictates otherwise.

In this specification, terms such as first and second may be used to distinguish or describe one component from another component, but the components should not be construed as limited by these terms. For example, within the scope of the present invention, a first component may be named a second component and vice versa.

In addition, “degrees” combined with numbers in this specification refers to degree Celsius (℃) and can be used interchangeably with “℃” (for example, “100 degrees” has the same meaning as “100℃”) is used).

The present invention,

S1) Putting strawberries, mango, frozen milk, and frozen yogurt into a blender and pulverizing them;

S2) Adding and mixing processed whey protein, fructose, and complex extract to purified water; and

S3) evenly mixing the results prepared in S1 and S2; providing a method for producing a smoothie containing strawberry and mango.

In the present invention, step S1 is a step of preparing ingredients for the overall taste and texture of the smoothie.

According to one embodiment of the present invention, the strawberries stored in a frozen state can be used, and the variety can be used as Seolhyang, but is not limited thereto.

In one embodiment of the present invention, the strawberries may be mixed in an amount of 10 to 50% by volume compared to the combined volume of milk and yogurt, preferably 15 to 45% by volume, but are limited thereto. That is not the case.

According to one embodiment of the present invention, the mango stored in a frozen state can be used, and specifically, apple mango from Jeju can be used, but is not limited thereto.

In one embodiment of the present invention, the mango may be mixed in an amount of 5 to 30% by volume compared to the combined volume of milk and yogurt, and preferably, may be mixed in an amount of 5 to 20% by volume, but is limited thereto. That is not the case.

In the present invention, the milk can be used as an alternative milk such as soy milk or almond milk depending on the preferences of consumers, and the type is not limited. However, according to an embodiment of the present invention, the taste of smoothies and the taste of specific consumers In order to improve digestion efficiency, the milk is preferably lactose free.

It is known that the lactose free milk can be consumed by consumers who are lactose intolerant by removing lactose or breaking it down into other substances.

In the present invention, the yogurt is a food product obtained by fermenting milk using lactic acid bacteria. According to one embodiment of the present invention, the yogurt is preferably plain yogurt that does not contain additives, but is limited thereto. That is not the case.

The milk and yogurt are prepared in a frozen state, and can be added in a specific ratio in a frozen state and ground, or frozen in a mixed state and used in step S1.

In step S1, milk and yogurt may be mixed at a volume ratio of 3-1:1, preferably at a volume ratio of 3:1, but are not limited thereto.

In step S1, any blender capable of crushing ice can be used.

In the present invention, step S2 is a step of mixing useful ingredients to be included in the smoothie and ingredients for taste and flavor.

In step S2, the temperature of the purified water is preferably 30 to 45 degrees. If the temperature is below this range, the time for the mixture to dissolve in the purified water may be prolonged, and if it exceeds the above range, the processed whey protein may deteriorate.

In step S2, whey protein is a by-product produced during the process of processing milk into cheese. After separating the curd, which is the main ingredient of cheese, from milk, the protein extracted from the whey remaining as a by-product is used as the main ingredient. It means to do so. The whey protein is used as a food ingredient and protein supplement ingredient, and is known to have a rapid bioavailability rate and excellent immunity activation performance.

The whey protein includes WPC (Whey Protein Concentrate) obtained through a basic process, WPI (Whey Protein Isolate) with increased protein purity, and WPH (Whey Protein Hydrolyzed) that undergoes a process to hydrolyze the protein.

According to one embodiment of the present invention, the whey protein does not cause digestive problems, and it may be preferable to use WPI (Whey Protein Isolate), which mainly consists of protein components, but is not limited thereto.

According to one embodiment of the present invention, the whey protein may be used in powder form, but is not limited thereto.

Additionally, according to one embodiment of the present invention, the processed whey protein may be manufactured through the following method to improve taste and aroma:

S2-1-1) Dissolving whey protein powder in purified water;

S2-1-2) mixing red wine and green tea leaves with the dissolved whey protein and storing for 10 to 15 hours;

S2-1-3) filtering the stored mixture; and

S2-1-4) Step of powdering the filtrate.

In step S2-1-1, a sufficient amount of purified water is required to sufficiently disperse the whey protein. According to one embodiment of the present invention, the temperature of the purified water may be preferably 25 to 35 degrees. It is not limited to this.

In step S2-1-2, red wine and green tea leaves are additionally added.

In step S2-1-2, red wine refers to an alcoholic brew made by fermenting grape juice. In the present invention, the type of red wine is not limited, but in one embodiment of the present invention According to this, it may be preferable that it is manufactured using the Cabernet Sauvignon variety.

In the present invention, the red wine may be included in an amount of 10 to 20 parts by weight based on 100 parts by weight of the whey protein, but is not limited thereto.

In the present invention, green tea leaves refer to leaves obtained from the green tea tree (Tea tree) and contain caffeine, xanthine, thermophylline, etc.

The green tea leaves are preferably used by grinding them to a small size, and the grinding is preferably carried out to a size that can be filtered in step S2-1-3, but is not limited thereto.

In the present invention, the green tea leaves may be included in an amount of 20 to 40 parts by weight based on 100 parts by weight of the whey protein, but are not limited thereto.

In the present invention, in step S2-1-2, the mixture is stored for 10 to 15 hours. If performed less than the above time range, the taste and flavor of the whey protein may be insufficiently improved, and if performed exceeding the above time range, the taste and aroma of the whey protein may be insufficient. In this case, it may not be suitable for manufacturing efficiency.

Step S2-1-3 is a step of filtering the mixture obtained in step S2-1-2, and can be performed using commonly used tools such as a strainer.

Step S2-1-4 is a step of powdering the filtrate obtained in step S2-1-3, and a conventional method for powdering can be used. According to an embodiment of the present invention, the powdering may be done using spray drying, but is not limited thereto.

In step S2, crystalline fructose means that glucose has been removed from sugar and only the fructose component has been crystallized. It does not affect blood sugar and insulin levels compared to other types of sugar, and is sweeter than sugar, reducing calories while reducing calories. It may not reduce the sweetness.

In step S2, the complex extract refers to an extract extracted through a manufacturing process from a mixture of raw materials simultaneously.

In the present invention, the extract refers to the result of extraction using an appropriate extraction solvent, and the extract refers to the extract obtained through extraction, a diluted or concentrated liquid of the extract, a dried product obtained by drying the extract, a crude product or purified product thereof, or a fraction. This includes extracts of all formulations that can be formed using the extract itself and the extract, or mixtures thereof.

In the present invention, the extract may be prepared through an extraction method commonly used in the art. For example, methods such as boiling water extraction, hot water extraction, cold needle extraction, reflux cooling extraction, ultrasonic extraction, and high temperature and pressure extraction can be used.

In preparing the extract of the present invention, water is used as an extraction solvent; lower alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propyl alcohol, and butyl alcohol; Polyhydric alcohols such as glycerin, butylene glycol, and propylene glycol; Hydrocarbon solvents such as chloroform, methyl acetate, ethyl acetate, benzene, hexane, diethyl ether, petroleum ether, and dichloromethane; Or a mixed form thereof can be used.

In step S2, the complex extract may be prepared by a method comprising the following steps:

S2-2-1) Grinding, drying and mixing rehmannia glutinosa, red pepper, ginseng and mountain lion;

S2-2-2) Adding the mixture to 70% (w/v) ethanol and immersing it;

S2-2-3) removing ethanol from the immersed mixture;

S2-2-4) adding purified water to the mixture and performing hot water extraction;

S2-2-5) inoculating the hot water-extracted mixture with lactic acid bacteria and fermenting at a temperature of 30 to 40 degrees for 5 to 10 days; and

S2-2-6) Filtering the fermented mixture.

The step S2-2-1 is a step of grinding, drying and mixing the raw materials of the complex extract.

The above Rehmannia glutinosa refers to the root of a perennial plant of the family Aidae, which is native to China. The raw product is called fresh Rehmannia glutinosa, the dried product is called dried Rehmannia glutinosa, and the steamed dried product is called suk Rehmannia glutinosa. It is known to be effective in preventing aging and antioxidant activity, controlling blood sugar and improving diabetes, detoxification, removing stool and improving intestinal function, promoting metabolism and restoring energy.

According to one embodiment of the present invention, the rehmannia glutinosa may be used as raw rehmannia root, but is not limited thereto.

Machilus thunbergii refers to an evergreen broadleaf tree of the Laurate family, and is known to have various effects such as promoting digestion, preventing adult diseases, improving bronchial disease, improving periodontal disease, improving inflammation, diuretic action, and mental and physical stability.

According to one embodiment of the present invention, the peel portion of the green pumpkin may be used, but is not limited thereto.

Ginseng refers to a medicinal plant belonging to the Araliaceae family, and is known to have effects such as fatigue recovery, physical strength improvement, blood flow improvement, immunity strengthening, antioxidant, and memory improvement.

The ginseng can be classified into fresh ginseng that has been freshly harvested and washed, white ginseng made by drying fresh ginseng of 4 years or more to a moisture content of 14% or less, and red ginseng steamed and then dried in steam. According to an embodiment of the present invention, The ginseng may be white ginseng, but is not limited thereto.

The hawthorn is the fruit of the hawthorn tree, and the hawthorn (Crataegus pinnatifida) is a plant of the hawthorn genus and refers to a deciduous small tree belonging to the Rosaceae family. The mountain lion is known to be effective in relieving fatigue, relieving indigestion, beautifying the skin, strengthening immunity, and lowering cholesterol levels.

According to one embodiment of the present invention, in step S2-2-1, rehmannia glutinosa, black pepper, ginseng, and wild sand may be mixed at a weight ratio of 1:1-3:1:1-4, preferably 1. It may be mixed at a weight ratio of :3:1:4, but is not limited thereto.

According to one embodiment of the present invention, in step S2-2-1, pulverization may be performed to obtain a size of 0.1 to 10 mm, preferably 0.1 to 1 mm, more preferably 0.3 to 0.7 mm. It may be carried out to achieve this size.

If pulverized to a size smaller than the above range, time and energy efficiency may be reduced in the process of pulverizing the raw material mixture, and if pulverized larger than the above range, the active ingredients contained in the extract may not be sufficiently extracted, so that the present invention It may not fully produce the intended effect.

Steps S2-2-2 and S2-2-3 are pretreatment steps in which the mixture obtained in S2-2-1 is immersed in 70% (w/v) ethanol and then ethanol is removed. Step 2-2 can be performed for 3 to 7 hours.

The step S2-2-4 is a step of performing hot water extraction from the pretreated mixture. The hot water extraction may be performed at a temperature of 100 degrees or more, preferably 100 to 120 degrees, but is not limited thereto.

Additionally, the hot water extraction may be performed for 10 to 30 minutes, but is not limited thereto.

The step S2-2-5 is a step of adding lactic acid bacteria to the hot water-extracted mixture and fermenting it.

In step S2-2-5, the lactic acid bacteria may be inoculated in the form of a lactic acid bacteria culture, and the lactic acid bacteria culture can be prepared through a commonly used method. For example, after inoculating the lactic acid bacteria into the culture, It may be manufactured by culturing in a culture room, but is not limited thereto. Additionally, any commonly used liquid medium may be used as the culture medium.

The lactic acid bacteria include, for example, Lactobacillus plantarum, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus bifidus, and Lactobacillus acidophilus. (lactobacilus acidophilus), Streptococcus faecalis, Streptococcus faecium, Bacillus subtilis, Bacillus licheniformis, Bacillus polyfermenticus ), Bacillus mesentericus, Saccharomyces cerevisiae, Clostridium butyricum, Pediococcus pentosaceus, Enterococcus faecium ( It may be one or more selected from the group consisting of Enterococcus faecium, Bfidobacterium bifidum, and Bifidobacterium longum, and according to one embodiment of the present invention, the lactic acid bacteria are Lactobacillus ash. It may be Dophilus LA-5 (Lactobacillus acidophilus LA-5), but is not limited thereto.

In step S2-2-5, fermentation may be performed for 5 to 10 days, and according to one embodiment of the present invention, may be performed for 6 to 8 days, but is not limited thereto.

If fermentation is performed less than the above time range, fermentation may not be sufficiently achieved, and if fermentation is performed beyond the above time range, overfermentation or spoilage may occur.

The step S2-2-6 is a step of filtering and obtaining only the extract from the mixture, and the filtration can be performed by a conventional method, for example, using filter paper that can filter only the pulverized mixture.

In step S1, the whey protein, fructose, and complex extract are mixed with 10 to 20 parts by weight of the prepared processed whey protein, 15 to 25 parts by weight of fructose, and 3 to 7 parts by weight of the complex extract, based on 100 parts by weight of purified water. It may be, but is not limited to this.

According to one embodiment of the present invention, 15 parts by weight of the prepared processed whey protein, 20 parts by weight of crystalline fructose, and 5 parts by weight of complex extract may be mixed with 100 parts by weight of purified water, but the mixture is not limited thereto.

In the present invention, step S3 is a step of mixing the results obtained in steps S1 and S2.

The mixing can be performed by a blender or by human action, and any method can be used as long as the results obtained in S1 and S2 can be mixed evenly.

According to one embodiment of the present invention, the results obtained in steps S1 and S2 in step S3 may be mixed at a volume ratio of 1:2.5, but is not limited thereto.

Another aspect of the present invention provides a smoothie containing strawberry and mango prepared through the following method:

S1) Putting strawberries, mango, frozen milk, and frozen yogurt into a blender and pulverizing them;

S2) Adding and mixing processed whey protein, fructose, and complex extract to purified water; and

S3) Evenly mixing the results prepared in S1 and S2.

According to one embodiment of the present invention, the processed whey protein is,

S2-1-1) Dissolving whey protein powder in purified water;

S2-1-2) mixing red wine and green tea leaves with the dissolved whey protein and storing for 10 to 15 hours;

S2-1-3) filtering the stored mixture; and

It may be manufactured by a method comprising: S2-1-4) powdering the filtrate.

According to one embodiment of the present invention, the complex extract,

S2-2-1) Grinding, drying and mixing rehmannia glutinosa, red pepper, ginseng and mountain lion;

S2-2-2) Adding the mixture to 70% (w/v) ethanol and immersing it;

S2-2-3) removing ethanol from the immersed mixture;

S2-2-4) adding purified water to the mixture and performing hot water extraction;

S2-2-5) Adding lactic acid bacteria to the hot water-extracted mixture and fermenting at a temperature of 30 to 40 degrees for 5 to 10 days; and

S2-2-6) filtering the fermented mixture.

In the present invention, the specific details of the smoothie are substantially the same as those described in the smoothie manufacturing method, and are omitted to avoid repetition of the same details.

The smoothie manufacturing method containing strawberries and mangoes of the present invention allows you to feel the fresh and sweet taste of strawberries and mangoes, contains a high content of protein, and contains useful natural extracts necessary for digestion, recovery from fatigue, and strengthening immunity, while also satisfying consumer preferences. Since it is high, it can be useful for dieting, muscle growth, or strengthening immunity.

Hereinafter, the present invention will be described in more detail by examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples. Additionally, terms that are not specifically defined in this specification should be understood to have meanings commonly used in the technical field to which the present invention pertains.

Example

(1) Manufacture of processed whey protein

Add whey protein (WPI, plain) powder to purified water and sufficiently dissolve.

Next, add 15 parts by weight of red wine (Cabernet Sauvignon) and 30 parts by weight of green tea leaves (prepared by cutting them into small pieces) relative to 100 parts by weight of the whey protein, mix well, and refrigerate for 12 hours.

Then, the mixture is filtered through a strainer to filter out the green tea leaves, and spray-dried to produce processed whey protein powder.

(2) Preparation of complex extract

Fresh Rehmannia glutinosa root, rhubarb bark, ginseng (white ginseng), and mountain lion (purchased at an herbal medicine market) are thoroughly washed, dried, and pulverized, then mixed at a weight ratio of 1:3:1:4 (Rehmannia glutinosa: Rehmannia glutinosa: Ginseng: Mountain lion). .

Next, the mixture was placed in 70% (w/v) ethanol and immersed for 5 hours, and then the ethanol was removed.

Then, a volume of purified water 4 to 5 times the volume of the mixture is added to the mixture, hot water extraction is performed for 20 minutes at a temperature of 100 degrees or higher, and then cooled.

Thereafter, lactic acid bacteria culture was inoculated (1 to 10% (v/v)) into the hot water-extracted mixture, and fermented at a temperature of 37 degrees for one week (here, the lactic acid bacteria culture was Lactobacillus acidophilus LA- in MRS medium). 5 was inoculated and incubated in an incubator (38°C) for 24 hours).

Then, the fermented mixture is filtered (1-2 μm) to prepare a complex extract.

(3) Smoothie preparation

15 parts by weight of processed whey protein, 20 parts by weight of crystalline fructose, and 5 parts by weight of complex extract are sufficiently dissolved in 100 parts by weight of purified water prepared at a temperature of 40 degrees in a container, and then cooled.

Next, take out the frozen strawberries and frozen apple mango in advance and thaw them, and prepare milk and yogurt by evenly mixing and freezing lactose-free milk and plain yogurt in a volume ratio of 3:1.

Next, mix the thawed frozen strawberries and frozen apple mango with 20% frozen strawberries and 10% frozen apple mango relative to the volume of the milk and yogurt, place them in a blender, grind them, and mix them with 2.5 times the same amount as the amount prepared in the container. Input by volume.

Next, mix evenly using a hand blender to prepare a smoothie.

Claims (5)

S1) Putting strawberries, mango, frozen milk, and frozen yogurt into a blender and pulverizing them;
S2) Adding and mixing processed whey protein, fructose, and complex extract to purified water; and
S3) evenly mixing the results prepared in S1 and S2;
The processed whey protein,
Dissolving whey protein powder in purified water;
Mixing the dissolved whey protein with red wine and green tea leaves and storing for 10 to 15 hours;
filtering the stored mixture; and
It is manufactured by a method comprising the step of powdering the filtrate,
The complex extract is,
Grinding and drying Rehmannia glutinosa, ginseng, and mountain lion, and mixing them at a weight ratio of 1:3:1:4;
A pretreatment step of immersing the mixture in 70% (w/v) ethanol and then removing ethanol from the immersed mixture;
Adding purified water to the pretreated mixture and performing hot water extraction;
Inoculating the hot water-extracted mixture with lactic acid bacteria and fermenting at a temperature of 30 to 40°C for 5 to 10 days; and
A method for producing a smoothie containing strawberry and mango, prepared by a method comprising filtering the fermented mixture. According to paragraph 1,
In the step S1, the strawberries and mangoes are added in an amount of 20% by volume and the mangoes are added in an amount of 10% by volume compared to the volume of frozen milk and yogurt. delete delete A smoothie comprising strawberry and mango prepared according to claim 1 or 2.