KR20020071086A - Mixtures of jam, drink and liquid tea of Rubus coreanus Miq. - Google Patents
Mixtures of jam, drink and liquid tea of Rubus coreanus Miq. Download PDFInfo
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- KR20020071086A KR20020071086A KR1020010010956A KR20010010956A KR20020071086A KR 20020071086 A KR20020071086 A KR 20020071086A KR 1020010010956 A KR1020010010956 A KR 1020010010956A KR 20010010956 A KR20010010956 A KR 20010010956A KR 20020071086 A KR20020071086 A KR 20020071086A
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- extract
- bokbunja
- citric acid
- sugar
- jam
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- 239000000203 mixture Substances 0.000 title claims abstract description 19
- 239000007788 liquid Substances 0.000 title claims abstract description 17
- 241001122767 Theaceae Species 0.000 title abstract description 11
- 241001618264 Rubus coreanus Species 0.000 title abstract 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- 235000013361 beverage Nutrition 0.000 claims abstract description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- 239000001814 pectin Substances 0.000 claims abstract description 11
- 229920001277 pectin Polymers 0.000 claims abstract description 11
- 235000010987 pectin Nutrition 0.000 claims abstract description 11
- 241000220223 Fragaria Species 0.000 claims description 27
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 27
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 27
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- 239000001509 sodium citrate Substances 0.000 claims description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 230000000593 degrading effect Effects 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 1
- 230000000144 pharmacologic effect Effects 0.000 abstract description 4
- 108010059820 Polygalacturonase Proteins 0.000 abstract description 2
- 108010093305 exopolygalacturonase Proteins 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 13
- 235000013399 edible fruits Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 230000036541 health Effects 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000021028 berry Nutrition 0.000 description 3
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 241001470355 Coranus Species 0.000 description 1
- 208000019693 Lung disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241001092459 Rubus Species 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000036299 sexual function Effects 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 230000002485 urinary effect Effects 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- 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
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5072—Pectine, pectinate
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 복분자 딸기를 함유하여 약리적 효과와 함께 고유의 향과 맛을 신선하게 유지하는 복분자 딸기를 함유한 잼 및 음료의 조성물에 관한 것이다.The present invention relates to a composition of jams and beverages containing bokbunja strawberry containing bokbunja strawberry to keep the original aroma and taste fresh with a pharmacological effect.
복분자 딸기는 장미과 루부스(Rubus)속의 코레안누스(coreanus)종으로 낙엽활엽성 관목이고 표고 50에서 1000m의 중부 이남 지역의 산록양지에서 자생하는 식물이며 줄기는 1 - 2m 정도자라며 5에서 6월에 개화하여 과실은 6에서 7월에 수확하는 생과실의 일종이다.Bokbunja Strawberry is a deciduous broad-leaved shrub of the genus Coranus of the genus Roseus Rubus, which is native to the mountainous greenery of the sub-central region of 50 to 1000m above sea level, and its stem is about 1 to 2m long. Fruits are a kind of fresh fruit harvested in June to July.
복분자 딸기를 먹으면 오줌 줄기가 세어져 요강을 엎을 정도로 정력에 좋다는 뜻으로 알려져 왔으며, 동의보감에는 삼장과 간은 물론 폐질환에도 좋으며 피부를 곱게 하고 머리를 검게한다고 기록되어 있으며 또한 한방에서는 눈을 좋게 하고, 양기 부족으로 인한 성기능을 높이는 성질이 있어 약재로 사용하고 있다. 또한 암등을 예방할 수 있는 탄닌, 항산화 기전이 있는 폴리페놀, 눈을 좋게 하는 안토시아닌, 비타민 C 등이 다량 함유되어 있는 우수한 과실이다.Eating Bokbunja strawberry has been known to be good for stamina to swell the urinary stems, and it is good for samjang and liver as well as lung diseases, and it is written that the skin is fine and the hair is black. And, due to the lack of energy to increase the sexual function is used as a medicine. In addition, it is an excellent fruit that contains a large amount of tannins that can prevent cancer, polyphenols that have antioxidant mechanisms, anthocyanins that improve eyes, and vitamin C.
요즘, 산업이 급속하게 발전됨에 따라 공해로부터 발생하는 육체적, 정신적 스트레스를 해소하는데 많은 신경을 쓰는 한편 평소 생활하는 가운데 손쉽게 먹을 수 있는 건강 지향적인 식품을 선호하는 추세에 있다. 이와 같은 경향 중에도 지금까지 복분자 딸기를 이용한 잼, 음료, 액상차를 상업적인 가공 식품으로 적용시킨 예는 없다.Nowadays, with the rapid development of the industry, there is a tendency for health-oriented foods to be easily eaten in daily life while paying much attention to releasing physical and mental stresses generated from pollution. Among these trends, there have been no examples of applying jams, beverages, and liquid teas using bokbunja berries as commercial processed foods.
본 발명의 목적은 건강적인 효능이 우수한 복분자 딸기를 이용한 상업적인 잼, 음료, 액상차의 조성물에 적용시킬 수 있도록 하는데 있다. 즉 본 발명은 복분자 딸기의 약리적인 효능이 충분히 발휘되도록 하면서 복분자 딸기의 고유한 맛과 향이 최적으로 보유되어 건강 지향적인 면과 관능적인 면이 조화된 잼, 음료, 액상차의 조성물을 제공하는데 있다.An object of the present invention is to be able to apply to the composition of commercial jams, beverages, liquid tea using the bokbunja strawberry excellent health benefits. That is, the present invention provides the composition of jams, beverages, and liquid teas in which the unique taste and aroma of bokbunja berries are optimally retained while pharmacological effects of bokbunja berries are fully exhibited. .
복분자 딸기를 계량하여 파쇄, 씨분리를 통해 얻은 과육, 엑기스 및 청징화한 추출물을 얻은 후 조성물 배합비에 따라 부원료를 계량한다. 이들을 용해, 교반하여 제품의 종류에 따라 적정한 살균를 거쳐 포장한후 후살균, 냉각공정을 거쳐 본 발명에 따른 잼, 음료, 액상차를 제조한다.Bokbunja strawberry is weighed to obtain pulp, extract and clarified extract obtained through crushing and seed separation, and then the subsidiary ingredients are weighed according to the composition ratio. After dissolving and stirring them, the package is subjected to proper sterilization and packaging according to the type of product, followed by post-sterilization and cooling to prepare jams, beverages, and liquid teas according to the present invention.
상기한 목적을 달성하기 위한 본발명은 복분자 딸기의 신선과실이나 보관이 용이하게 설탕1에 과실 4로 혼합하여 냉동 처리한 것을 1차로 파쇄하여 펄프 피니셔등으로 씨를 제거한 잼용의 과육 및 엑기스와 2차로 상기 방법으로 처리한 것을 깨끗하게 청징화하기 위해 여과하거나 펙틴 분해효소로 청징화 한 추출물를 제조하여 음료용과 액상차용으로 사용하여 복분자 딸기를 이용한 잼, 음료, 액상차의 조성물 배합비를 제공함으로서 달성할 수 있다.The present invention for achieving the above object is the fresh fruit or fruit of bokbunja strawberry easily mixed with sugar 1 to fruit 4 for easy storage and pulverized first to remove the seeds with a pulp finisher, etc. In order to clean the clarification of the treatment by the above method can be achieved by providing a composition ratio of jam, beverage, liquid tea using bokbunja strawberry by preparing an extract filtration or clarified with pectin degrading enzyme and used for beverages and liquid tea. .
복분자 딸기의 잼 조성물은 총중량 기준으로 복분자 딸기의 씨를 제거한 과육 및 엑기스 30 내지 60%, 설탕 20 내지 70%, 액상포도당 4 내지 10%, 이온물엿 10 내지 20%, 구연산 0.1 - 0.3%, 팩틴 0.1 내지 0.4%를 함유한 것이 바람직하다.The jam composition of bokbunja strawberry is 30 to 60% of fruit and extract from which the seeds of bokbunja strawberry are removed based on the total weight, sugar 20 to 70%, liquid glucose 4 to 10%, ionic syrup 10 to 20%, citric acid 0.1 to 0.3%, factin 0.1 It is preferable to contain to 0.4%.
복분자 딸기의 음료 조성물은 총중량 기준으로 복분자 추출물 10 내지 50%, 백설탕 3 내지 4%, 과당 5 내지 6%, 구연산 0.1 내지 0.2%, 구연산나트륨 0.03 내지 0.05%, 비타민 C 0.1 내지 0.5%를 함유한 것이 바람직하다.The beverage composition of Bokbunja strawberry contains 10 to 50% of Bokbunja extract, 3 to 4% of white sugar, 5 to 6% of fructose, 0.1 to 0.2% of citric acid, 0.03 to 0.05% of sodium citrate, and 0.1 to 0.5% of vitamin C. It is preferable.
복분자 딸기의 액상차 조성물은 복분자 딸기 추출물을 총중량 기준으로 복분자 딸기 30 내지 60%, 설탕 20 내지 70%, 액상포도당 4 내지 10%, 이온물엿 10 내지 20%, 구연산 0.1 - 0.3%를 함유한 것을 5배의 냉수나 더운물에 희석하여 용용할 수 있도록 한 것이 바람직하다.The liquid tea composition of bokbunja strawberry contains bokbunja strawberry extract 30 to 60%, sugar 20 to 70%, liquid glucose 4 to 10%, ionic syrup 10 to 20%, citric acid 0.1 to 0.3% It is preferable to dilute in 5 times cold water or hot water so that it may melt | dissolve.
이하 실시예를 통하여 본 발명을 예시한다.The present invention is illustrated by the following examples.
[실시예 1]Example 1
[복분자 딸기의 잼, 음료, 액상차용 원료의 제조 방법][Manufacturing method of raw materials for jam, beverage and liquid tea of bokbunja strawberry]
복분자의 신선과실이나 보관이 용이하게 설탕1에 과실 4로 혼합하여 -20℃로 냉동처리한 것을 1차로 파쇄하여 펄프 피니셔등으로 씨를 제거한 잼용의 과육 및 엑기스와 2차로 상기 방법으로 처리한 것을 깨끗하게 청징화하기 위해 여과하거나 펙틴분해효소로 청징화 한 추출물를 제조하여 음료용과 액상차용으로 사용하였다.Fresh fruit of Bokbun, or fruit, easily mixed with sugar 1 to fruit 4, crushed frozen at -20 ℃ for the first time, and pulp and extract for jam with pulp finisher, etc. To clarify, the extract was filtered or clarified with pectinase, and used for beverages and liquid tea.
[실시예 2]Example 2
씨를 제거한 복분자 딸기 과육 및 엑기스 30%, 설탕 60%, 액상포도당 4%, 이온물엿 10%, 팩틴 0.4%, 80℃에서 가열하고 62Brix%까지 농축한 후 구연산 0.3%를 첨가한 후 85℃에서 10℃분간 살균하고 냉각시켜 본 발명에 따른 잼을 제조하였다.Bokbunja strawberry pulp and extract, 30% sugar, 60% sugar, 4% liquid sugar, 10% ionic syrup, 0.4% pectin, heated to 80 ℃, concentrated to 62Brix%, and added 0.3% citric acid and then heated to 85 ℃ The jam according to the present invention was prepared by sterilization and cooling for 5 minutes.
[실시예 3]Example 3
씨를 제거한 복분자 딸기 과육 및 엑기스 50%, 설탕 45%, 액상포도당 20%, 이온물엿 20%, 팩틴 0.4%, 구연산 0.2%와 같이 성분비율을 달리하여 제조방법은 실시예 2 와 동일하게 실시하였다.Seed-free bokbunja strawberry pulp and extract 50%, sugar 45%, liquid glucose 20%, ionic syrup 20%, pectin 0.4%, citric acid 0.2% by varying the component ratio was carried out in the same manner as in Example 2.
[실시예 4]Example 4
씨를 제거한 복분자 딸기 과육 및 엑기스 60%, 설탕 20%, 액상포도당 4%, 이온물엿 10%, 팩틴 0.1%, 구연산 0.1%와 같이 성분비율을 달리하여 제조방법은 실시예 2와 동일하게 실시하였다.The manufacturing method was carried out in the same manner as in Example 2 by removing the seeds such as bokbunja strawberry flesh and extract 60%, sugar 20%, liquid glucose 4%, ionic syrup 10%, pectin 0.1%, citric acid 0.1%.
표 1. 복분자 잼의 관능 검사Table 1. Sensory test of bokbunja jam
**검 사 방 법 : 5점 척도법** Inspection method: 5-point scale method
(1:아주 싫다, 2: 싫다, 3:보통이다, 4: 좋다, 5: 아주 좋다)(1: I don't like it very much, 2: I don't like it, 3: I like it normally, 4: I like it, 5: I like it very much)
상기표 1의 결과는 본 발명의 조성물이 유의차 없이 기호도가 좋음을 알 수있으며 건강 지향적인 사람, 특히 바쁜 도시거주자들이 효능 및 관능적인 측면에서 선호할 수 있는 건강 잼으로서 유리하게 사용할 수 있음을 보여준다.The results of Table 1 indicate that the composition of the present invention can be favorably shown without significant difference and can be advantageously used as a health jam that health oriented people, especially busy urban residents, may prefer in terms of efficacy and sensuality. Shows.
[실시예 5]Example 5
청징화한 복분자 딸기 추출물 10%, 비타민 C 0.5, 백설탕 6%, 과당 6%, 구연산 0.2 구연산나트륨 0.03을 차례로 첨가하여 계량된 물에 완전히 용해시켰다. 완전히 용해된 조성물을 메스실린더 또는 메스플라스크에 넣고 총량이 100%가 되도록 계량된 정제수로 조정하였다. 조성물을 여과시킨 후 95℃에서 30초간 살균하고 냉각시켜 본 발명에 따른 음료를 제조하였다.Clarified bokbunja strawberry extract 10%, vitamin C 0.5, white sugar 6%, fructose 6%, 0.2 citric acid 0.2 sodium citrate 0.03 was added to completely dissolved in the metered water. The completely dissolved composition was placed in a measuring cylinder or a measuring flask and adjusted with metered purified water so that the total amount was 100%. The composition was filtered and then sterilized for 30 seconds at 95 ° C. and cooled to prepare a beverage according to the invention.
[실시예 6]Example 6
청징화한 복분자 딸기 추출물 25%, 비타민 C 0.2, 백설탕 3.5%, 과당 5.5%, 구연산 0.15 구연산나트륨 0.04%와 같이 성분비율을 달리하여 제조방법은 실시예 5와 동일하게 실시하였다.The preparation method was carried out in the same manner as in Example 5 by varying the component ratio, such as clarified bokbunja strawberry extract 25%, vitamin C 0.2, white sugar 3.5%, fructose 5.5%, citric acid 0.15 sodium citrate 0.04%.
[실시예 7]Example 7
청징화한 복분자 딸기 추출물 50%, 비타민 C, 0.1%백설탕 3%, 과당 5%, 구연산 0.12%, 구연산나트륨 0.03%와 같이 성분비율을 달리하여 제조방법은 실시예 5와 동일하게 실시하였다.The preparation method was carried out in the same manner as in Example 5 by clarifying the bokbunja strawberry extract 50%, vitamin C, 0.1% white sugar 3%, fructose 5%, citric acid 0.12%, sodium citrate 0.03%.
표 2. 복분자 음료의 관능 검사Table 2. Sensory tests of bokbunja beverages
*관능검사인원 : 20명* Sensory test personnel: 20
**검 사 방 법 : 5점 척도법** Inspection method: 5-point scale method
(1:아주 싫다, 2: 싫다, 3:보통이다, 4: 좋다, 5: 아주 좋다)(1: I don't like it very much, 2: I don't like it, 3: I like it normally, 4: I like it, 5: I like it very much)
상기표 2의 결과는 본 발명의 조성물이 유의차 없이 기호도가 좋음을 알 수 있으며 건강 지향적인 사람, 특히 도시거주자들이 효능 및 관능적인 측면에서 선호할 수 있는 음료로서 유리하게 사용할 수 있음을 보여준다.The results of Table 2 show that the composition of the present invention can be favored without significant difference and can be advantageously used as a beverage that can be favored by health oriented people, especially urban residents, in terms of efficacy and sensuality.
[실시예 8]Example 8
씨를 제거한 복분자 딸기 추출물 30%, 설탕 60%, 액상포도당 4%, 이온물엿 10%, 팩틴 0.4%, 80℃에서 가열하고 62Brix%까지 농축한 후 구연산 0.3%를 첨가한 후 85℃에서 10분간 살균하고 냉각시켜 본 발명에 따른 액상차를 제조하였다.Bokbunja strawberry extract from which the seeds were removed 30%, sugar 60%, liquid glucose 4%, ionic syrup 10%, pectin 0.4%, heated to 80 ℃, concentrated to 62Brix%, added 0.3% citric acid and sterilized at 85 ℃ for 10 minutes And cooled to prepare a liquid tea according to the present invention.
[실시예 9]Example 9
씨를 제거한 복분자 딸기 추출물 50%, 설탕 45%, 액상포도당 20%, 이온물엿 20%, 팩틴 0.4%, 구연산 0.2%와 같이 성분비율을 달리하여 제조방법은 실시예 8과 동일하게 실시하였다.The manufacturing method was carried out in the same manner as in Example 8 by removing the seeds, such as 50% strawberry extract, 45% sugar, 20% liquid glucose, 20% ionic syrup, 0.4% pectin, 0.2% citric acid.
[실시예 10]Example 10
씨를 제거한 복분자 딸기 과육 및 엑기스 60%, 설탕 20%, 액상포도당 4%, 이온물엿 10%, 팩틴 0.1%, 구연산 0.1%와 같이 성분비율을 달리하여 제조방법은 실시예 8과 동일하게 실시하였다.The manufacturing method was carried out in the same manner as in Example 8 by removing the seeds such as bokbunja strawberry pulp and extract 60%, sugar 20%, liquid glucose 4%, ionic syrup 10%, pectin 0.1%, citric acid 0.1%.
표 3. 복분자 액상차의 관능 검사Table 3. Sensory Test of Bokbunja Liquid Tea
*관능검사인원 : 20명* Sensory test personnel: 20
**검 사 방 법 : 5점 척도법** Inspection method: 5-point scale method
(1:아주 싫다, 2: 싫다, 3:보통이다, 4: 좋다, 5: 아주 좋다)(1: I don't like it very much, 2: I don't like it, 3: I like it normally, 4: I like it, 5: I like it very much)
상기표 3의 결과는 본 발명의 조성물이 유의차 없이 기호도가 좋음을 알 수 있으며 건강 지향적인 사람, 특히 바쁜 도시거주자들이 효능 및 관능적인 측면에서 선호할 수 있는 냉수나 더운물을 부어 즉시 음용할 수 있는 액상차로 유리하게 사용할 수 있음을 보여준다.The result of Table 3 shows that the composition of the present invention has a good preference without significant difference, and health-oriented people, especially busy urban residents, can immediately drink cold water or hot water which may be preferred in terms of efficacy and sensuality. It can be used advantageously as a liquid tea.
전술한 기술 내용으로부터 본 발명은 복분자 딸기의 약리적인 효능이 충분히 발휘되도록 하면서 복분자 딸기 고유한 맛과 향이 최적으로 보유되어 건강 지향적인 면과 관능적인 면이 조화된 상업적인 건강 잼, 건강음료, 건강 액상차의 조성물을 제공하는 것이 가능하다.From the foregoing description, the present invention provides the optimal taste and aroma of bokbunja strawberry while pharmacological effects of the bokbunja strawberry are fully exhibited, so that the health-oriented and sensual aspects of the commercial health jam, health drink, health liquid It is possible to provide a composition of tea.
Claims (3)
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| KR1020010010956A KR20020071086A (en) | 2001-03-02 | 2001-03-02 | Mixtures of jam, drink and liquid tea of Rubus coreanus Miq. |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100766415B1 (en) * | 2007-02-13 | 2007-10-12 | 홍성표 | Rubus coreanus miquel juice, method of manufacturing the same, and apparatus for performing the method |
| KR100894537B1 (en) * | 2007-11-19 | 2009-04-24 | 고창군 | A manufacturing method of jelly using a bokbunja |
| KR100895629B1 (en) * | 2007-09-06 | 2009-05-06 | 청화산영농조합법인 | Blueberry taffy and the method for preparing thereof |
| KR100982432B1 (en) * | 2008-05-28 | 2010-09-15 | 주식회사 엿과한과 | Method of Glutinous-jelly containing Strawberry |
| KR101349098B1 (en) * | 2012-01-04 | 2014-01-10 | 농업회사법인 원스베리 주식회사 | Process for producing fermented liquor or fermented beverage using strawberry |
| KR101417735B1 (en) * | 2012-11-14 | 2014-07-10 | 순창군 | Rubus coreanus and preparation method thereof |
| CN108902799A (en) * | 2018-05-25 | 2018-11-30 | 李红光 | A kind of shortcake pears buccal tablet |
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| KR960013231A (en) * | 1994-10-15 | 1996-05-22 | 이미현 | Manufacturing Method of High Quality Strawberry Soup |
| JPH11276130A (en) * | 1998-03-27 | 1999-10-12 | Kikkoman Corp | Fruit beverage |
| KR20000049796A (en) * | 2000-05-01 | 2000-08-05 | 하우청 | Wild berry tea and process for preparation thereof |
| KR20010039113A (en) * | 1999-10-29 | 2001-05-15 | 하우청 | The manufacturing method of wildberry tea |
| KR100357472B1 (en) * | 1999-12-02 | 2002-10-19 | 고창군 | The extracting method of Rubus coreanus Miq. extract |
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| KR960013231A (en) * | 1994-10-15 | 1996-05-22 | 이미현 | Manufacturing Method of High Quality Strawberry Soup |
| JPH11276130A (en) * | 1998-03-27 | 1999-10-12 | Kikkoman Corp | Fruit beverage |
| KR20010039113A (en) * | 1999-10-29 | 2001-05-15 | 하우청 | The manufacturing method of wildberry tea |
| KR100357472B1 (en) * | 1999-12-02 | 2002-10-19 | 고창군 | The extracting method of Rubus coreanus Miq. extract |
| KR20000049796A (en) * | 2000-05-01 | 2000-08-05 | 하우청 | Wild berry tea and process for preparation thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100766415B1 (en) * | 2007-02-13 | 2007-10-12 | 홍성표 | Rubus coreanus miquel juice, method of manufacturing the same, and apparatus for performing the method |
| KR100895629B1 (en) * | 2007-09-06 | 2009-05-06 | 청화산영농조합법인 | Blueberry taffy and the method for preparing thereof |
| KR100894537B1 (en) * | 2007-11-19 | 2009-04-24 | 고창군 | A manufacturing method of jelly using a bokbunja |
| KR100982432B1 (en) * | 2008-05-28 | 2010-09-15 | 주식회사 엿과한과 | Method of Glutinous-jelly containing Strawberry |
| KR101349098B1 (en) * | 2012-01-04 | 2014-01-10 | 농업회사법인 원스베리 주식회사 | Process for producing fermented liquor or fermented beverage using strawberry |
| KR101417735B1 (en) * | 2012-11-14 | 2014-07-10 | 순창군 | Rubus coreanus and preparation method thereof |
| CN108902799A (en) * | 2018-05-25 | 2018-11-30 | 李红光 | A kind of shortcake pears buccal tablet |
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