KR20010065087A - Method of producing healthy beverage - Google Patents

Abstract

PURPOSE: A method for preparing a kind of beverage by using pear and various kinds of herbal materials is provided to serve the pear drink good for health. CONSTITUTION: The method includes the following steps of: (i) crushing washed pears and quick freezing the crushed pear at -40deg.C before storing the frozen pear in a freezer of -20 to -10deg.C; (ii) defrosting the frozen pear and mixing the pear with white sugar, ginger, pepper, jujube, Korean angelica root, cnidium rhizome and honey in a ratio of 5-8 : 4-6 : 0.4-0.6 : 1-3 : 0.4-0.6 : 1.3-1.7 : 1; (iii) extracting the mixed materials by heating the mixture at 120-130deg.C for 0.5-1hr and cooling the extracted solution to 40-50deg.C; (iv) pressing out the cooled extract and air stripping, filtrating the pressed solution through cotton or gauze; (v) adding spice to the solution and sterilizing and packing the resulting drink.

Description

Method of producing healthy beverages made by mixing pears and herbal medicines

The present invention relates to the production of a beverage, and more particularly, to a method of manufacturing a healthy beverage, which is easy to drink and tastes and nutrition is suitable for the taste of modern people by mixing various herbal materials based on the traditional method of manufacturing a traditional beverage. will be.

In general, pears are one of the most representative temperate fruits, accounting for 4% of the world's total fruit production, ranking fifth after apples. Commercially grown pears are divided into 'western pears', 'chinese pears' and 'southern oriental pears', which are different in appearance, fruit form, and taste.

In Korea, because of the high temperature and humidity in summer and the rainy season, and the clear and cool weather during the autumn maturity period, Korea has the climatic conditions in the 'Korean Pear' cultivation belonging to 'Southern Oriental Pear'. Therefore, it is possible to cultivate all over the Korean peninsula, except in the cold regions of the northern inland and mid-south mountain highlands, and its taste and flavor is unique and superior to any country in the world, and is an agricultural product that can be exported overseas.

Usually, the belly is known to be good for relieving coughing, diuresis, digestion, especially constipation, and very good for getting rid of sweat and hangovers. In addition, components such as albumin in the leaves are also used as a cosmetic raw material. In addition to raw food, pears are consumed in a variety of ways, including canned food, juice, pies, and,. Especially, pears made from pears harmonize well with any food and are used in various dishes in the West. It is used habitually.

Domestic pear production has been on the rise recently, and is expected to be over-produced soon. Therefore, it is urgently needed to control the quantity and price by processing surplus production. Therefore, the development of various processed products incorporating new processing technologies and the development of applications as intermediate materials are emerging as an urgent problem. However, since the existing beverage market is unlikely to expand significantly, there is a need to develop new idea products or to develop and receive health related products.

Currently, the pear processed beverage products sold in Korea are pulp and nectar products using pear flesh and pear puree, beverages made by boiling juice of pear flesh, diarrhea pear juice carbonated beverage, and pear juice in Sikhye. Bae Sikhye and some added. Other pear products include canned pears, iced products containing pear puree, pears and pears. Other food processing intermediates include pear juice concentrates, pear puree concentrates and frozen meat products.

Drinks made with 100% pears are made by some traditional food companies or Gaeju processing establishments.They are boiled or steamed squeezed juices in traditional cans or steamed in a can or pouch. But the quality is not good and sales volume is very small. In addition, 100% pear juice is currently not produced because it is very difficult to prevent the price competitiveness due to the increase of raw material prices and the color change and especially the flavor change during heat sterilization in the manufacturing process.

Recently, consumers prefer more dilute beverage products with less than 50% of pear juice or pulp. Therefore, if you develop a healthy beverage that is suitable for the taste of modern people and mixes a variety of materials based on the traditional method of manufacturing traditional beverages, as a small-capacity drink product, the existing pear puree dilution and juice beverage is the main item in the market. I think differentiation is possible.

The present invention has been made to solve the above problems, the object of the present invention, based on the traditional method of manufacturing a conventional beverage and by mixing a variety of herbal materials to produce a healthy drink with a healthy functional fit to modern tastes To provide a way.

1 is a manufacturing process of the health drink according to the present invention.

In order to achieve the above object, the present invention,

Selecting and washing the vessel to be used as a raw material and then crushing using a crusher (S1);

Crushing the pulverized meat at -40 ° C. and then storing it in a freezer storage maintained at a temperature of -20 to -10 ° C. (S2);

Thawing pear flesh in storage in a frozen state (S3);

After the step (S3), pear, white sugar, ginger, pepper, jujube, Angelica, cheonggung and honey

5-8: 4-6: 4-6: 0.4-0.6: 1-3: 0.4-0.6: 1.3-1.7: 1 The compounding step is fully mix | blended (S4);

Heating and extracting the blended raw material (S5);

Cooling the solution obtained by heat extraction to a temperature of 40 to 50 ° C. (S6);

After the step (S6) after the juice using a juicer and filtering using a cotton cloth or mesh (S7);

Adding fragrance after filtration is finished (S8);

Degassing and sterilizing after adding the fragrance (S9); And

Provides a method for producing a healthy beverage comprising the step (S10) of packaging after the degassing and sterilization.

In the step (S5), extraction for 30 minutes to 1 hour at 120 to 130 ℃ high pressure or for 2 hours at 100 to 120 ℃ normal pressure.

Hereinafter, the manufacturing method of the health drink according to a preferred embodiment of the present invention in detail.

In the present invention, first, the traditional cooking process was reproduced for analysis with the beverage prepared according to the traditional cooking process.

〈Materials and Methods〉

1. Material

Raw pears and ginger used in the preparation of sour beverages were purchased from the Garak-dong wholesale market, and Chinese herbal dates, such as jujube, licorice, donkey, cheongung, and black pepper, were purchased from Gyeongdong market. Oriented was the one commercially available from Borak Co., Ltd.

2. How to

2-1. Reproduction of the Traditional Baesu Manufacturing Process

50 g of ginger was soaked for 10 minutes, then peeled into pieces of 0.2 mm in size and extracted into 500 ml of water for 30 minutes. When the extract was cooled to some extent, the resultant was filtered with a nonwoven fabric, and the filtrate was divided into 8 equal parts of peeled and enucleated and heated for about 40 minutes. At this time, 100g sugar and pear flesh were put into the pepper to increase the flavor.

2-2. Determination of the Proper Concentration of Raw Materials for Modernizing Baking Preparation

Existing 'ginseng' has been used as a medicinal drink and the recipe is not exactly established. Therefore, it is necessary to establish an appropriate concentration of the raw material for the commercialization of the home drink. In order to determine the appropriate blending ratio of pears, ginger, pepper, and sugar as raw materials of the cooking was tested as follows.

end. Determination of Ginger Concentration

Distilled water was added to 5 g, 10 g, 20 g, 25 g, 50 g, 75 g, 100 g, and 150 g, respectively, and the mixture was justified to 1 L, and then filtered under reflux in a boiling water bath for about 2 hours. 250 g of pear, 5 g of pepper, and 100 g of sugar were added to the filtrate, and the resultant was extracted under pressure at 121 ° C. for 30 minutes under pressure filtration.

I. Determination of Pear Concentration

Distilled water was added to 25 g of ginger, 1 L was applied, extracted with hot water for about 1 hour, cooled to room temperature, filtered with a non-woven fabric, and 200 ml of this was taken. After 30 minutes of pressure extraction at 121 ℃ with 20g of sugar. The extract was compressed and filtered, and only the supernatant was taken out using filter paper.

All. Herbal Medicine Addition Test

Chinese herbal medicines such as jujube, Angelica and cheongung were added to distilled water at 5% level and concentrated at 10 times by reflux extraction for 2 hours in a water bath. 0.5, 1, 1.5, 2, 3.5% of the concentrated herbal medicines were added to the cooked food prepared according to the mixing ratio of the raw materials determined in the above experiments to select the best blending ratio by sensory evaluation.

3. Development of proper process

end. Comparison of product quality with and without peeling and enucleation

Peeling and de-pigmentation were made into 0.5mm thick slices to prepare a cooked meal. As a control, peeling and non-de-pigmenting fruits were prepared with the same mixing ratio of other raw materials.

I. Comparison of product quality with and without freezing

The pear pulp harvested and stored at 4 ° C as a control was cut into 0.5 mm thick after peeling and enucleation, and the frozen pear pulp was prepared at the same compounding ratio as the control, and the product quality was compared.

All. Quality Comparison of Different Products on Pulverization

The pear flesh cut into 0.5 mm thick pear flesh was used as a control, and the quality of the product was compared with the pear flesh prepared by the home blender at the same mixing ratio as the control.

<Results and Discussion>

1. Quality Comparison and Improvement of Traditional 'Bathing'

Drinks made according to the traditional cooking method had a strong taste with a ginger concentration of about 10% or more, felt the cool taste of the pears and added warm pepper to the body after drinking.

Baesuk prepared in this experiment was not a munbaegi, but the old taste was not expressed as it was, but the spicy taste of ginger and pepper and the sweet taste of pear showed a good harmony. However, the traditional technique has a strong characteristic as a medicinal drink, and because of the spicy taste of ginger, the cool taste of the pears was not delivered strongly, and it was judged that the flavor of the pears was insufficient even though the main ingredient was pears.

Therefore, in the embodiment of the present invention, it is thought to select a combination ratio that is excellent in the harmony of spicy, sweet, and cool taste, and added a fragrance to enhance the flavor of the pear.

2. Determination of the appropriate blending ratio of raw materials

The main raw material of the ginseng is a pear and ginger when manufactured according to the traditional technique, about 20% of pears and 10% of ginger are used as shown in Table 1 below. However, as mentioned above, traditional products have a strong hot and bitter taste of ginger, reducing the amount of ginger added.

The content of ginger was prepared by 0.5, 1.0, 1.5, 2.0, 2.5, 5.0, 7.5, 10 and 15% to compare the harmony of the spicy and overall taste of the product.

Table 1. Mixing ratios of raw materials in the manufacture of traditional boarding

Raw material ship ginger Peppercorns Sugar water Compounding ratio (%) 20.0 10.0 0.2 10.0 59.8

The results of the sensory evaluation of only the remaining treatments except for the treatment treated with less than 2.0% and the taste of ginger was too strong, the taste of ginger was too weak through a preliminary experiment through the preliminary experiments are shown in Table 2 below.

Table 2. Sensory Evaluation According to Ginger Concentration

Treatment section Concentration of ginger 2.5 5.0 7.5 10 Sweetness Very good good is average is average Spicy is average good good is average Harmony of taste is average good good good

The sweetness of sweetness was the highest in 5% treatment, and the higher the content of ginger, the worse the sweetness. The difference in sensory evaluation for sweetness is different depending on the treatments even though the mixing ratios of other raw materials are the same. Spicy taste was well evaluated in 5 to 7.5% of the diet, but moderate to 2.5% and 10%. Although the pungent or bitter taste is not weak in the 2.5% ginger extract, the sensory evaluation recognized that the test sample was a cold-prevented drink, so there was little psychological factor that it would be good for the spicy taste of 2.5%. It was judged because it felt. In addition, more than 10% of the psychological factors that will be good for health than was too hot acting palatability was judged to have been evaluated as a normal level, the concentration of ginger should be determined to be 5 ~ 7.5% level. Judging.

Sensory differences according to the amount of pear added are shown in Figure 1 below. The amount of pear added was highest in the 30% treatment, the 20% and 40% treatment received the best score, and the 10% and 50% treatment received the moderate evaluation. In this range, the addition of pear did not appear to have a significant effect on product quality.

In the case of dilution and juice drinks added with pear puree, which leads the existing pear beverage market, the content of pear is low because the price competition is severe, and the pear flavor is dependent on pear flavor. However, the addition of 20-40% of pears, which is a sensoryly high evaluation range, was found to be a good taste of natural pears and to differentiate them from existing products.

Figure 1. Sensory evaluation of cooked beverage according to the amount of pear added

3. Comparison of Quality of Cooked Beverage by Addition of Herbal Medicines

Our ancestors have long used jujube, honey, donkey, cheongung, ginseng, Astragalus, etc. as a herbal medicine in the manufacture of traditional medicinal beverages, and these herbs have various pharmacological effects on phlegm, keratin, bronchitis and cough. If you mix these herbal medicines within the range that does not decrease the palatability in the preparation of cooked beverages, it is considered to be able to double the functionality, so I tried using the Angelica and Cheongung, which have a pharmacological function against the cold, and used jujube and honey to enhance palatability. I added it.

The results of adding the herbal medicines such as jujube, Angelica, cheonggung, honey, etc., using the cooked beverage prepared by determining the compounding ratio of pear, ginger, pepper and white sugar through the experimental results as shown in Table 3 below.

Table 3. Primary compounding ratio (%) of mixed herbal medicine drink

Raw material Control Baked Dilute Beverage Formulation ratio 1 Compounding ratio 2 Compounding ratio 3 ship 27.0 11.00 27.0 27.0 27.0 ginger 2.5 1.00 2.5 2.5 2.5 Peppercorns 0.1 0.03 0.1 0.1 0.1 Baekbaekdan 7.0 7.00 6.0 6.0 6.0 Jujube ­ ­ 1.0 2.0 3.0 honey ­ ­ 1.0 1.0 1.0 Citric acid ­ 0.15 ­ ­ ­ Orientation ­ 0.03 ­ ­ ­ Purified water 63.4 80.79 62.4 61.4 60.4

In the first experiment, 2% and 1% of jujube and honey were added to basic cooking to improve palatability. In the case of the basic boiled beverage, the spicy taste of ginger and pepper was mixed with the pear flavor to give it a distinctive flavor, but the taste was light. However, in the case of jujube and honey addition, the deep taste of jujube was felt, and the addition of honey gave the image an advanced image.

Jujube concentration was narrowed down to 1 ~ 3% level through preliminary experiments, but the taste of jujube was felt at 1% treatment, but it was still light, and the taste of pear was too strong in 3% treatment. It was difficult. Therefore, jujube concentration is judged to be a good addition ratio of 2% level.

The second experiment was to add the Angelica and Cheonggung in ginseng and jujube, honey mixed drink as shown in Table 4 below.

Table 4. Secondary Blending Ratio (%) of Mixed Herbal Beverages

Raw material Control Formulation ratio 1 Compounding ratio 2 Compounding ratio 3 ship 27.0 27.0 27.0 27.0 ginger 2.5 2.5 2.5 2.5 Peppercorns 0.1 0.1 0.1 0.1 Baekbaekdan 7.0 6.0 6.0 6.0 Jujube ­ 1.0 2.0 3.0 honey ­ 1.0 1.0 1.0 Donkey ­ 0.3 0.5 1.0 Cheongung ­ 1.0 1.5 2.0 Purified water 63.4 62.1 59.4 57.4

Cheonggung and Angelica is a widely used herbal medicine known to have a very strong medicinal taste and aroma, and has a very useful pharmacological function for phlegm, keratinemia and bronchitis. However, the unique flavor is very strong, bitter and sour taste, so the Cheonggung has a peculiar flavor of Chinese medicine commonly referred to as Ssanghwatang.

Table 5 shows the results of the sensory evaluation of the compounding ratio of the Angelica and cheongung added to obtain a higher ranking than the control, the compounding ratio 2 and 0.5% and 1.5% added to the Angelica and cheongung respectively obtained the highest ranking and compounding ratio 1 and compounding ratio 3 showed a similar ranking.

Table 5. Sensory evaluation according to the Angelica and archery concentrations (ranking method)

Treatment section Control Formulation ratio 1 Compounding ratio 2 Compounding ratio 3 Chinese medicine taste 4.0 ^b 2.8 ^ab 1.9 ^a 2.3 ^a Overall preference 4.0 ^b 2.9 ^ab 1.8 ^a 2.7 ^ab

1 point: the best, 4 points: the worst.

In summary, other opinions and differences by age in addition to the evaluation of taste in the sensory test were preferred to reduce the sweetness slightly compared to the existing pear drink for the production of functional pear drink for cold prevention. Therefore, in the twenties and early thirties, the addition of ginger was the lower one, and the late thirties to the forties tended to prefer the higher concentration of ginger and the higher concentration of herbal medicine. Therefore, it is considered that it is desirable to adjust the blending ratio of the product somewhat in consideration of the consumer age group of the product. Physicochemical components of the final product are shown in Table 6 below.

Table 6. Physicochemical Properties of Final Ripened Beverages

Soluble Solids Acidity pH Chromaticity Brightness (L) Redness (a) Yellowness (b) 12.2 。Bx 0.08% 4.87 14.96 11.82 9.5

4. Development of proper process

The experiment was used by peeling and enucleating the raw material embryo. Therefore, in order to mass-produce according to the above manufacturing method requires a factory equipment equipped with a peeler and a nucleus machine, an expensive initial installation cost is required. In addition, raw pears are not crops produced every year, so they should be stored unless the harvest season is around September to October. Therefore, in order to increase the operation rate of the plant, the efficient storage method of the raw material vessel should be preceded. If the omission of the peeling and enucleation step can be eliminated during the beverage treatment process, the process cost, processing time, and production cost can be significantly lowered.

Table 7 below is a sensory test result of the control prepared by the control process prepared using the control and non-derm skin-free nucleation embryos prepared according to the existing process. There was no significant difference according to the peeling or enucleation, but the non-dermabrasion and non-nucleation treatment showed higher scores.

Table 7. Sensory Evaluation of Products by Differences in Peel and Enucleation Process

Item Dermabrasion and Nucleation Treatment No peel and no nucleus treatment Overall preference 7.5 ^a 7.9 ^a

1 point: Very bad 3 points: Bad 5 points: Normal 7 points: Good 9 points: Very good

Table 8 below shows the results of sensory evaluation of beverages prepared by the frozen storage vessels and frozen storage vessels in the existing cold storage vessels, and did not show a significant difference, and the cold stored vessels showed slightly better results.

Table 8. Sensory Evaluation of Product by Storage Temperature of Raw Material Ships

Item Cold storage vessel Frozen storage pear Overall preference 7.5 ^a 7.2 ^a

1 point: Very bad 3 points: Bad 5 points: Normal 7: Good 9 points: Very good

Table 9 shows the sensory differences as a result of comparing the quality after preparing the cooked beverages by processing the raw material chopped into 0.5 mm size and the puree type milled treatment.

Table 9. Sensory Evaluation of Products by Processing Types of Raw Material Ships

Item Fragment type Grinding Overall preference 7.5 ^a 7.6 ^a

1 point: Very bad 3 points: Bad 5 points: Normal 7: Good 9 points: Very good

The above results showed no significant effect on the quality of products as the raw material was treated in the form of peeling, enucleation or refrigeration, freezing, or in the form of cutting or grinding. In the case of existing pear beverages, if it is not peeled or enucleated, the sour ingredient in the nucleus is eluted, which lowers the taste of the product and easily browns due to the phenolic component, which acts as a quality deterrent.

However, since the product itself is colored reddish brown due to the characteristics of the subsidiary materials such as herbal medicine and ginger, it does not show a great influence on the color and the taste of the herbal medicine was judged to be due to the less sour taste. In addition, storing or pulverizing raw pears hardly affects the quality of the product, so harvesting raw pears around September to October, which is a pear harvester, and packaging them in cans after crushing, can save storage space. In addition, the plant's utilization rate could be improved.

Based on the above theoretical considerations, we devised a method of manufacturing healthy beverages that are suitable for the taste of modern people but are easy to drink and have rich taste and nutrition.

1 is a manufacturing process of the health drink made by mixing the pear and the herbal medicine according to the present invention.

Referring to Figure 1 describes the manufacturing process of the cooked beverage according to the present invention, first to select the pear to be used as a raw material, at this time processing pears do not need to be largely dependent on the size or appearance of the fruit, so it can not be shipped to the raw fruit It is preferable to use fruit.

After selecting the vessel to be used as raw material, wash the vessel. At this time, since the step of eliminating the peeling and enucleation step, soil, dust, mold, yeast, etc. on the skin will cause the disinfection effect and storage property during processing. Therefore, it must be cleaned in running water. It is preferable to use it after screening and ripening it.

After washing is crushed (pure), this time is not a step for juice, but a step to facilitate storage, so set the appropriate size using a crusher and put in a can or plastic container.

The pulverized pulp is rapidly frozen at -40 ℃ because various enzymes are rapidly secreted as part of the defense mechanism in the cell, resulting in a change in composition. After freezing, it should be stored in freezer storage at -10 ~ -20 ℃ to prevent the change of ingredients during storage.

It is not advisable to thaw only as much as necessary for the preparation of the cooked rice, and to freeze and store it again, since a sudden change in the composition of the crushed pear raw material occurs after thawing. Therefore, when storing, it is good to separate the crushed waste raw materials into the correct capacity and to pack them in units.

After thawing, Pear: Jeongbaekdang: Ginger: Whole pepper: Jujube: Angelica: Cheongung: Honey 5-8: 4-6: 4-6: 0.4-0.6: 1-3: 0.4-0.6: 1.3-1.7: 1 It mixes well in a ratio. On the other hand, pear: white sugar: ginger: whole pepper: citric acid is mixed in a ratio of 5-8: 4-6: 4-6: 0.4-0.6: 2-3.

At this time, since herbal medicines such as jujube, Angelica, cheonggung and the like are sold with high-quality concentrate products, the concentrated units may be used at the factory level for convenience of manufacturing process, but if used, a proper mixing ratio experiment must be preceded.

On the other hand, as mentioned above, after washing and crushing the raw material vessel, it is also possible to go directly to the compounding step without undergoing the freezing, storing and thawing process. That is, the pulverized flesh can also be blended directly with various herbal medicines.

When the raw materials are mixed, heat extraction is performed. At this time, the extraction of heat is performed at a temperature of 120 to 130 ° C. for 30 minutes to 1 hour and a method of extraction at 100 to 200 ° C. for 2 hours. It is therefore desirable to select a suitable method.

After the extract is obtained, it must be cooled. If an automated facility is provided, the extract can be juiced at a high temperature.However, if the extract is moved to the juicer semi-automatically or manually, it is safe to work by cooling it to about 40 ~ 50 ℃. Do.

Next, it is juiced using a compressible juicer and filtered using cotton cloth or mesh. If the juice yield falls or is not easy to work, cell wall hydrolases are used in the cooling process.

When the juice and filtration is finished, the flavor is added. At this time, the flavor of the herbal medicine and subsidiary ingredients is strong, it is not easy to obtain the flavor of the pear without using the fragrance. However, care should be taken when the added concentration of the fragrance impairs the characteristics of the drink.

The extract liquid, which has juiced and filtered the extracting bath, contains considerable air. Oxygen is also contained in this, which not only impairs the quality of the extract during storage, but also creates a growth environment for microorganisms, so it must be degassed. Sterilization takes place at 95 ℃ for 5 minutes. There are two types of sterilization: direct steam heating and hot water. Finally, when degassing and sterilization is finished, they are shipped in bottles or cans.

As mentioned above, in the method of manufacturing a health beverage according to the present invention, a variety of herbal ingredients were prepared in order to improve health functionality while being suitable for modern tastes based on the traditional pear beverage manufacturing method. Therefore, it is possible to obtain a boiled beverage which is convenient to drink and whose taste and flavor are alive, and as a result, the effect of contributing to the income increase of the pear farmer is obtained.

Although the above has been described with reference to a preferred embodiment of the present invention, those skilled in the art will be able to variously modify and change the present invention without departing from the spirit and scope of the invention as set forth in the claims below. It will be appreciated.

Claims (7)

Selecting and washing the vessel to be used as a raw material and then crushing using a crusher (S1); Crushing the pulverized meat at -40 ° C. and then storing it in a freezer storage maintained at a temperature of -20 to -10 ° C. (S2); Thawing pear flesh in storage in a frozen state (S3); After the step (S3), the pear, white sugar, ginger, pepper, jujube, Angelica, cheonggung and honey 5-8: 4-6: 4-6: 0.4-0.6: 1-3: 0.4-0.6: 1.3-1.7 : Compounding sufficiently at a ratio of 1 (S4); Heating and extracting the blended raw material (S5); Cooling the solution obtained by heat extraction to a temperature of 40 to 50 ° C. (S6); After the step (S6) after the juice using a juicer and filtering using a cotton cloth or mesh (S7); Adding fragrance after filtration is finished (S8); Degassing and sterilizing after adding the fragrance (S9); And Method of producing a healthy beverage comprising the step of degassing and sterilization after packaging (S10). The method of claim 1, wherein in the step (S5), the method for producing a healthy drink, characterized in that the extraction for 30 minutes to 1 hour at 120 ~ 130 ℃ high pressure. The method of claim 1, wherein in the step (S5), it is extracted for 2 hours at 100 ~ 200 ℃ atmospheric pressure. Selecting and washing the vessel to be used as a raw material, and then crushing using a crusher (SS1); Crushed pears, white sugar, ginger, pepper, jujube, donkey, celery and honey in the ratio of 5-8: 4-6: 4-6: 0.4-0.6: 1-3, 0.4-0.6: 1.3-1.7: 1 Fully compounding (SS2); Heating and extracting the blended raw material (SS3); Cooling the solution obtained by heat extraction to a temperature of 40 to 50 ° C. (SS4); After the step (SS4) after the juice using a juicer and filtering using a cotton cloth or mesh (SS5); Adding scent after filtration is finished (SS6); Degassing and sterilizing after adding the perfume (SS7); And Method of producing a healthy beverage comprising the step of degassing and sterilization after packing (SS8). 5. The method of claim 4, wherein in the step (SS3), extraction for 30 minutes at 120 to 130 ℃ high pressure. [5] The method of claim 4, wherein in the step (SS3), extraction is performed for 2 hours at 100 to 200 ° C atmospheric pressure. Selecting and washing a vessel to be used as a raw material and then crushing the same using a crusher; (Ii) freezing the pulverized pulp at -40 [deg.] C. and storing it in a freezer reservoir maintained at a temperature of -20 [deg.]-10 [deg.] C .; Thawing pear flesh in storage in a frozen state (iii); After step (iii), the step of sufficiently mixing pear, white sugar, ginger, pepper and citric acid in the ratio of 5-8: 4-6: 4-6: 0.4-0.6: 2-3; Heating and extracting the blended raw material at a high pressure of 120 to 130 ° C. for 30 minutes to 1 hour; Cooling the solution obtained by heat extraction to a temperature of 40 to 50 ° C. (iii); After the step (S6) to juice using a juicer and filtering using a cotton cloth or mesh (망); Adding perfume after the end of the filtration; Degassing and sterilizing after adding the fragrance; And After degassing and sterilization is finished, the method of manufacturing a health beverage comprising the step (ⅹ) of packaging.