KR19980087791A - Leek green juice manufacturing method and leek green juice prepared by the same method - Google Patents
Leek green juice manufacturing method and leek green juice prepared by the same method Download PDFInfo
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- KR19980087791A KR19980087791A KR1019980038636A KR19980038636A KR19980087791A KR 19980087791 A KR19980087791 A KR 19980087791A KR 1019980038636 A KR1019980038636 A KR 1019980038636A KR 19980038636 A KR19980038636 A KR 19980038636A KR 19980087791 A KR19980087791 A KR 19980087791A
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Abstract
본 발명은 부추 녹즙 제조방법 및 동 제법에 의해 제조된 부추녹즙에 관한 것이다.The present invention relates to leek green juice production method and leek green juice prepared by the same method.
본 발명에 따른 부추녹즙 제조공정은 착즙물에 대한 선별세척공정, 세척된 착즙물에 대한 절단공정, 절단된 착즙물에 대한 착즙여과공정, 여과된 녹즙을 보관하는 저장공정과, 저장된 녹즙에 필요한 성분을 소정비율로 배합하는 배합공정, 배합된 녹즙에 대한 순간저온살균공정, 고온고압살균공정, 그리고 포장공정으로 이루어지는 통상의 녹즙 제조공정에 있어서, 절단공정 이후 부추의 쓴 맛을 제거하기 위한 기초 전처리공정과 배합공정 이전에 쓴맛을 추가 제거하기 위한 부가혼합공정이 더 추가되는 것을 특징으로 한다.The leek green juice manufacturing process according to the present invention is a screening process for the juice, cutting process for the washed juice, juice filtration process for the cut juice, storage process for storing the filtered green juice, and stored green juice In the normal green juice manufacturing process consisting of a blending process of mixing the ingredients in a predetermined ratio, instant low temperature sterilization process for the blended green juice, high temperature and high pressure sterilization process, and packaging process, the basis for removing the bitter taste of the leek after the cutting process It is characterized in that an addition mixing process is further added to further remove the bitter taste before the pretreatment step and the compounding step.
상기 기초 전처리공정은 절단된 부추를 착즙하기 전에 100℃의 소금물로 데쳐냄으로써 쓴맛을 우려내는 것이며, 상기 부가혼합공정은 데쳐낸 부추를 착즙하여 얻은 부추착즙에 토마토를 착즙한 토마토 생즙 및/또는 감초를 끓인 물을 혼합하여 2차로 부추의 쓴 맛을 추가로 제거 또는 희석하는 공정이다.The basic pretreatment step is to boil the bitter taste by boiled with 100 ° C. brine before the cut leek juice, the addition mixing step is a tomato juice and / or licorice juice of tomato juice in the leek juice obtained by juice the poached leek It is a process of additionally removing or diluting the bitter taste of leek by mixing boiled water.
상기 기초전처리공정 및 부가혼합공정에 의해 부추의 쓴 맛이 제거되어 먹기좋은 새로운 재료의 녹즙이 얻어진다.The bitter taste of the leek is removed by the basic pretreatment step and the addition mixing step to obtain green juice of a new material that is easy to eat.
Description
본 발명은 부추녹즙 제조방법 및 동 제법에 의해 제조된 부추녹즙에 관한 것이다.The present invention relates to a leek green juice manufacturing method and leek green juice prepared by the same method.
천연 야채 및/또는 과일의 즙(이하 '녹즙'이라 한다)으로 만든 음료는 각종 비타민이나 무기 영양소를 다량 함유하고 있어서 건강에 유익하며, 특히 술을 많이 마시는 현대인의 건강식품 내지 다이어트 식품으로서 널리 애용되고 있다. 지금까지 개발된 녹즙으로는 케일즙, 명일옆즙(신선초즙), 미나리즙, 당근즙, 칡즙, 양파즙 등 그 종류가 다양하다. 이들 녹즙은 그 재료에 따라 너무 쓴 맛이 있기 때문에 당근즙이나 사과즙 등을 적절히 혼합함으로써 그 쓴 맛을 줄이는 경우도 있으며 녹즙 음료회사마다 나름대로 독특한 제법을 가지고 있다.Drinks made from natural vegetable and / or fruit juices (hereinafter referred to as 'green juice') contain a large amount of various vitamins and inorganic nutrients, which are beneficial to health, and are widely used as health foods or diet foods of modern people who drink a lot. It is becoming. Green juice that has been developed so far is a variety of varieties, such as kale juice, Myeongil side juice (fresh vinegar juice), buttercup juice, carrot juice, sesame juice, onion juice. These green juices have a bitter taste depending on their ingredients, so they may be mixed with carrot juice or apple juice to reduce the bitter taste. Each green juice company has its own unique recipe.
부추는 백합과의 다년초 식물로서 비늘줄기에서 가늘고 긴 육질의 잎이 나온다. 부추잎은 각종 김치나 야채무침, 탕 요리 등의 주재료 내지 부재료 등의 식용으로 널리 쓰이며, 그 씨는 한방에서 구자라 하여 약재로 쓰이고 있다. 부추에는 특유의 향이 있고, 특히 비타민 B1이 풍부하기 때문에 종래 김치나 야채무침의 용도 외의 다른 용도, 예컨대 녹즙으로도 개발할 필요성이 있다. 그런데 부추는 비타민 B1과 유황의 결합체인 알리신에 의해 매우 쓴 맛을 내기 때문에 부추를 적절히 가공하지 않고는 그 생즙 자체를 음료로 하기엔 부적합하다.Leek is a perennial plant of the family Liliaceae that comes from the scaly stem and elongate fleshy leaves. Leek leaves are widely used for foods such as various ingredients such as kimchi, vegetable radish, hot water, and other ingredients, and the seeds are used as herbs for herbal medicine. Leek has a distinctive aroma, and especially rich in vitamin B1, so there is a need to develop other uses besides conventional kimchi or vegetable radish, such as green juice. However, since leek has a very bitter taste by allicin, a combination of vitamin B1 and sulfur, it is not suitable to drink the juice itself without proper processing of the leek.
본 발명은 전술한 바와 같은 필요성으로부터 종래 김치의 속 재료나 나물무침 정도로 사용되고 있는 부추를 그 쓴 맛을 없애 먹기 쉬운 형태의 새로운 가공식품, 즉 녹즙으로 가공하기 위한 제법을 제공함을 목적으로 한다.It is an object of the present invention to provide a method for processing a leek, which is conventionally used as an ingredient or kimchi of kimchi, from a necessity as described above into a new processed food, ie, green juice, in an easy-to-eat form.
본 발명의 또다른 목적은 전술한 제법에 의해 쓴 맛을 없앤 먹기 좋은 부추녹즙을 제공하는 것을 목적으로 한다.Another object of the present invention is to provide an easy-to-eat leek green juice by removing the bitter taste by the above-mentioned manufacturing method.
도 1은 종래 일반적인 녹즙 제조공정도를 도시한 블록도이다.1 is a block diagram showing a conventional general green juice manufacturing process.
도 2는 본 발명에 따른 부추녹즙 제조공정도를 도시한 블록도이다.Figure 2 is a block diagram showing a leek green juice manufacturing process according to the present invention.
일반적인 녹즙제조공정은, 도 1에 도시한 바와 같이, 착즙물을 선별하여 세척하는 선별세척공정과, 세척된 착즙물을 미세하게 절단하는 절단공정과, 절단된 착즙물을 착즙기를 사용하여 고압으로 착즙하여 여과하는 착즙여과공정과, 여과된 녹즙을 소정의 저장탱크에 보관하는 저장공정과, 저장된 녹즙에 필요한 성분을 소정비율로 배합하는 배합공정과, 배합된 녹즙을 순간저온 살균기에 이송하여 살균하는 순간저온살균공정과, 포장기에 충전포장하여 고온고압으로 살균하는 고온살균공정과, 최종 포장하는 포장공정으로 이루어진다.The general green juice manufacturing process, as shown in Figure 1, the screening washing step of selecting and washing the juice, the cutting step of finely cutting the washed juice, and the juice is cut to a high pressure using a juicer A juice filtration process for juice filtering and filtration, a storage step for storing the filtered green juice in a predetermined storage tank, a blending process for blending the ingredients necessary for the stored green juice at a predetermined ratio, and transfer the blended green juice to a low temperature sterilizer for sterilization. Instant sterilization process, a high temperature sterilization process of filling and packing the packaging machine sterilized by high temperature and high pressure, and a final packaging process.
본 발명에 따른 부추녹즙 제조방법은 전술한 일반적인 녹즙제조공정에 있어서 절단공정 이후에 부추의 쓴 맛을 제거하기 위한 기초 전처리공정과 배합공정 이전에 쓴맛을 제거하기 위한 부가혼합공정이 더 추가되는 것을 특징으로 한다.Leek green juice manufacturing method according to the present invention in the above-mentioned general green juice manufacturing process that the addition of the basic pre-treatment step for removing the bitter taste of leek after the cutting step and the addition mixing step for removing the bitter taste before the compounding step is further added. It features.
상기 기초 전처리공정은 절단된 부추를 착즙하기 전에 물과 소금이 중량비 10 : 1로 혼합된 100℃의 소금물에서 5분 이내로 가열하여 데쳐냄으로써 쓴맛을 우려내는 것이며, 상기 부가혼합공정은 데쳐낸 부추를 착즙하여 얻은 부추착즙에 토마토를 착즙한 토마토 생즙 및/또는 감초를 끓인 물을 혼합하여 2차로 부추의 쓴맛을 추가로 제거 또는 희석하는 공정이다.The basic pretreatment step is to boil the bitter taste by heating and boiling within 100 minutes in 100 ° C salt water mixed with water and salt in a weight ratio of 10: 1 before squeezing the cut leek, the addition mixing process is a boiled leek It is a process of additionally removing or diluting the bitter taste of leek by mixing tomato juice juiced with tomato juice and / or licorice boiled with leek juice obtained by juice.
상기 부가혼합공정에서 토마토 생즙을 혼합하는 이유는 토마토에 다량 함유된 아미노산, 비타민 P 및 비타민 C를 섭취할 수 있는 외에, 특히 토마토에 함유된 칼슘 및 칼륨이 부추에 함유된 알리신과 결합되도록 하여 부추의 쓴맛을 제거하기 위함이다. 또한 감초는 선택적인 요소로서 감초를 끓인 물을 혼합하는 이유도 감초에 함유된 당분을 이용하여 부추의 슨 맛을 희석하기 위한 것이다.The reason for mixing the tomato juice in the addition mixing process is that in addition to the amino acid, vitamin P and vitamin C contained in the tomato in large quantities, in particular calcium and potassium contained in the tomato to combine with allicin contained in the leek leek To remove the bitter taste of Licorice is also an optional element that mixes boiled water with licorice to dilute the leek flavor of the leek using the sugar contained in licorice.
토마토 생즙과 부추착즙의 혼합비는 중량 비로 약 2 : 1이 적당하며 부추에 대한 감초 끓인물의 혼합비는 중량비로 약 10 : 1이 적당하다.The mixing ratio of fresh tomato juice and leek juice is about 2: 1 by weight and the mixing ratio of licorice boiled to leek is about 10: 1 by weight.
상기와 같은 부가혼합공정이후에는 통상의 녹즙제조공정시 함유되는 구연산 , 정제수 및 소정량의 감미료가 필요에 따라 더 가미되어 배합된 후 고온고압 살균공정을 거쳐 포장됨으로써 본 발명에 따른 부추녹즙이 완성된다.After the addition mixing process as described above, citric acid, purified water, and a predetermined amount of sweetener contained in the conventional green juice manufacturing process are further added as necessary, and then mixed through packaging under a high temperature and high pressure sterilization process to complete the leek green juice according to the present invention. do.
본 발명의 또다른 측면으로서 전술한 부추녹즙 제조공정에 의해, 중량비로 토마토 생즙 : 부추착즙의 비율이 2 : 1로 혼합되어 완성되거나 또는 중량비로 토마토 생즙 : 부추착즙 : 감초끓인 물의 비율이 10 : 20 : 1로 혼합되어 완성된 쓴 맛이 제거된 먹기 좋은 부추녹즙을 제공할 수 있다.As another aspect of the present invention by the above-mentioned leek green juice manufacturing process, the ratio of tomato juice: leek juice in a weight ratio of 2: 1 is completed or the tomato juice: leek juice: licorice boiled water ratio of 10: 20: 1 can be mixed to provide a tasteful leek juice with the finished bitterness removed.
본 발명은 종래 김치의 속 재료나 나물무침 정도로 사용되고 있는 부추를 그 쓴 맛을 없애 영양분이 풍부하고 먹기 쉬운 형태의 새로운 가공식품, 즉 부추녹즙제공할 수 있는 이점이 있다.The present invention has the advantage of providing a new processed food, that is, leek green juice in the form of nutrient-rich and easy to eat the leek that is conventionally used in the kimchi ingredients or herbs to the degree of bitter taste.
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010106387A (en) * | 2001-11-07 | 2001-11-29 | 임승수 | Preparation method of juice and its products |
KR100334037B1 (en) * | 1999-05-20 | 2002-04-26 | 윤명노 | A beverage of green scallion extract |
KR100485078B1 (en) * | 2002-07-26 | 2005-04-22 | 주식회사농심 | Kimchi flavored seasoning by sulfide origined vegetables and method for preparation thereof |
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1998
- 1998-09-18 KR KR1019980038636A patent/KR19980087791A/en not_active Application Discontinuation
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100334037B1 (en) * | 1999-05-20 | 2002-04-26 | 윤명노 | A beverage of green scallion extract |
KR20010106387A (en) * | 2001-11-07 | 2001-11-29 | 임승수 | Preparation method of juice and its products |
KR100485078B1 (en) * | 2002-07-26 | 2005-04-22 | 주식회사농심 | Kimchi flavored seasoning by sulfide origined vegetables and method for preparation thereof |
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