KR20090037048A - Beverage composition using concentrated lemon and manufacturing method thereof - Google Patents
Beverage composition using concentrated lemon and manufacturing method thereof Download PDFInfo
- Publication number
- KR20090037048A KR20090037048A KR1020070102438A KR20070102438A KR20090037048A KR 20090037048 A KR20090037048 A KR 20090037048A KR 1020070102438 A KR1020070102438 A KR 1020070102438A KR 20070102438 A KR20070102438 A KR 20070102438A KR 20090037048 A KR20090037048 A KR 20090037048A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- lemon
- beverage composition
- container
- concentrate
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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
The present invention relates to a beverage composition and a method for preparing the same, in particular a concentration of 65 Brix, a lemon concentrate of 1.50% acidity 1.50% by weight, 5.00% by weight per white, sodium citrate 0.02% by weight, calcium lactate 0.50% by weight, natural lemon flavor 0.12% by weight In the beverage composition using a lemon concentrate containing a raw material such as 8.00% by weight of liquid fructose, 0.20% by weight of citric acid and 84.66% by weight of purified water, and a method for producing a beverage composition using the lemon concentrate, according to the quality inspection criteria Raw material inspection step of inspecting; A raw material weighing step of measuring the checked raw materials and putting them into a mixing tank; A blending step of blending the measured raw materials with a stirrer; A filtration step of filtering the blended formulation with a filter; A first heating step of sterilizing the filtered blend at 95 ° C. or higher for 30 seconds; A filling step of filling the heated formulation in a container and then sealing the container; A second heating step of sterilizing the sealed container at 85 ° C. or higher for 30 minutes; And a cooling step of cooling the heated container.
Description
The present invention relates to a beverage composition and a method for producing the same, and in particular, the present invention relates to a beverage composition and a method for producing the same using a lemon concentrate.
The present invention relates to a beverage composition containing the lemon concentrate as a main component and a method for manufacturing the same, prepared by blending a lemon concentrate, white sugar, liquid fructose, hydrous citric acid, sodium citrate, natural lemon flavor, calcium lactate and purified water in a predetermined ratio. It is characterized by.
Lemon, believed to be the antidote of all poisons to Romans in the 3rd century, has been widely used as a diuretic antiperspirant astringent in folk medicine.As the results of recent scientific research have been published, lemons have been shown to contain anti-cancer effects and prevent diabetes complications. It is also effective in preventing hypertension and has been found to be an excellent beauty and diet agent.
The nutritional content of lemon is 90.4% of water, calories 37kcal, sugar 9.6g, calcium 60mg, phosphorus 13mg, iron 0.2mg, sodium 4mg, potassium 120mg, vitamin B 비타민 0.06mg, B₂ 0.03mg, nicotinic acid 0.2mg C 90 mg.
Recently, a research team at Nagoya University at Japan Agricultural Chemistry Society proved that lemon is excellent for preventing the complications of diabetes. Eriocitrine, an antioxidant found in lemons, has been shown to potently inhibit free radical damage in diabetic rats.
Foods that contain antioxidants include lemons, sesame green tea, red wine, and olive oil. Among them, lemon is rich in vitamin C and has been known as an excellent antioxidant food. Recent studies have found that lemons contain an excellent antioxidant called erythrocitrin, a type of flavonoid, in addition to vitamin C. What's unique is that this iocitrin is rarely found in other citrus fruits, such as oranges and grapefruit, and is rich in lemons and limes. Eriocitrin contains 200 mg in 100 g of lemon peel and 20 mg in 100 ml of lemon juice.
Lemon juice to prevent food poisoning and bacterial diarrhea is widely used in Vietnam and Taiwan. Lemons work by replenishing moisture, making the blood tender to sticky in the summer, which is also effective in preventing cerebral infarction. In addition, even if your body lacks water due to diarrhea, drinking lemon juice will help you replenish it.
Another important effect of lemons is to boost immunity. In Vietnam, where folk remedies using lemon juice are active, lemon juice is used in patients with hemorrhagic diarrhea caused by bacteria. Patients who are not physically able to use antibiotics can drink lemon juice slowly for 6 hours and then absorb it in the intestine slowly. The bacteria will be released outside the body and the body's immunity will be better.
Citric acid contained in lemon juice has the effect of oxidizing foods to break down fatigue substances and boost metabolism. Vitamin C, which is rich in lemon, also boosts immunity by strengthening blood vessels and mucous membranes.
Therefore, if you drink lemon juice frequently, you will be able to quickly recover from fatigue and get cold. In addition, lemon is rich in active ingredients in the skin as well as juice, especially the skin has an excellent effect. In addition, lemon peel contains limonine, citral, and mitronal, and these ingredients have the effect of eliminating adverse body odors such as odor and foot odor.
Lemon oreolol is also effective in removing dead skin cells, so if your arm or heel gets rough, rubbing it with a lemon peel is effective. Flavonoids, which are high in lemon juice as well as in lemon juice, also help to smooth and soften the skin. A lemon bath that absorbs lemon components dissolved in water while the whole body is relaxed in warm water is a healthy bath method that can utilize both the active ingredients of lemon and juice.
Eating lemons after a greasy meal can help you break down fat quickly and prevent weight gain. Lemons are effective in dieting, most notably because of vitamin C, which is rich in about 50mg of 100g of lemon juice, experts say. This is because eating vitamin C-rich lemon improves the blood flow of the whole body, which leads to active metabolism, which makes it easier to lose weight.
During the common sense of lemon juice suddenly lemons feel so hard to eat unlike usual, this is evidence that the body is acidic due to fatigue and stress, so you should increase the amount of lemon juice in those times. However, lemons have a sour taste because they are high in vitamin C and citric acid. Therefore, drink lemon juice with water and some sugar or honey.
As described above, it is desired to develop a beverage that can provide the strong sour taste of lemon, which is an excellent beauty agent and diet agent, in an easily drinkable form, having anti-cancer effects, anti-complications caused by diabetes, and prevention of hypertension.
Accordingly, an object of the present invention is a beverage using a lemon concentrate having excellent palatability in taste, color, and flavor while containing a lemon extract as a main ingredient, which is effective as an anticancer action, anti-complications caused by diabetes, prevention of hypertension, beauty and diet. It is to provide a composition and a method of manufacturing the same.
The beverage composition using the lemon concentrate according to the present invention for achieving the above objects is a concentration of 65 Brix, 1.5% by weight of lemon concentrate of 14.5% acidity, 5% by weight per white, sodium citrate 0.02% by weight, calcium lactate 0.5% by weight, natural It is characterized in that it is prepared by mixing raw materials such as lemon flavor 0.12% by weight, liquid fructose 8% by weight, hydrous citric acid 0.2% by weight and purified water 84.66% by weight.
In addition, the concentration of 65Brix according to the present invention, 1.5% by weight lemon concentrate of 14.5% acidity, 5% by weight per white, 0.02% by weight sodium citrate, 0.5% by weight calcium lactate, 0.12% by weight natural lemon flavor, 8% by weight liquid fructose Method for producing a beverage composition using a lemon concentrate containing 0.2% by weight of citric acid and 84.66% by weight of purified water, the raw material inspection step of inspecting the raw material in accordance with the quality inspection criteria; A raw material weighing step of measuring the checked raw materials and putting them into a mixing tank; A blending step of blending the measured raw materials with a stirrer; A filtration step of filtering the blended formulation with a filter; A first heating step of sterilizing the filtered blend at 95 ° C. or higher for 30 seconds; A filling step of filling the heated formulation in a container and then sealing the container; A second heating step of sterilizing the sealed container at 85 ° C. or higher for 30 minutes; And a cooling step of cooling the heated container.
In addition, the natural lemon flavor according to the present invention is characterized in that 0.15% by weight, the liquid fructose is 8% by weight, the hydrous citric acid is 0.15% by weight, the purified water is 84.68% by weight.
In addition, the natural lemon flavor according to the present invention is characterized in that 0.15% by weight, the liquid fructose 6% by weight, the hydrous citric acid is 0.152% by weight, the purified water is 84.68% by weight.
As described above, the present invention can help improve the added value of agro-forest products by providing a beverage using the lemon concentrate as the main ingredient, which is effective as an anticancer action, anti-complications caused by diabetes, prevention of hypertension, beauty and diet. It has an effect.
In addition, the present invention has the effect of providing a beverage having excellent palatability in taste, color, aroma by providing the most preferred composition ratio of each composition.
In the following detailed description for the practice of the present invention will be presented a representative embodiment in the present invention for achieving the above-described technical problem. Specific details are set forth in the following description, which is provided to aid a more general understanding of the present invention. In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.
The beverage composition using the lemon concentrate according to the present invention is 1.5% by weight of lemon concentrate, 5% by weight per white, 0.02% by weight sodium citrate, 0.5% by weight calcium lactate and natural lemon flavor, liquid fructose, hydrous citric acid and purified water in a predetermined ratio It is prepared by blending. At this time, the lemon concentrate uses a concentration of 65 Brix, acidity of 14.5%.
Hereinafter, by describing a preferred embodiment of the present invention, a method for preparing a beverage composition using the lemon concentrate according to the present invention will be described in detail.
(1) Raw material inspection stage
In accordance with quality inspection standards, raw materials such as lemon concentrate, white sugar, sodium citrate, calcium lactate, natural lemon flavor, liquid fructose, hydrous citric acid and purified water are inspected.
(2) Raw material weighing step
The raw materials examined were 1.5% by weight of lemon concentrate, 5% by weight per white, 0.02% by weight sodium citrate, 0.5% by weight calcium lactate, 0.12% by weight natural lemon flavor, 8% by weight liquid fructose, 0.2% by weight hydrous citric acid, 84.66 weight by purified water Weigh% and add it to the mixing tank.
On the other hand, by adjusting the weight percentage of natural lemon flavor, liquid fructose, hydrous citric acid and purified water can be blended in the following ratio.
i) 1.5% by weight of lemon concentrate, 5% by weight per white, 0.02% by weight sodium citrate, 0.5% by weight calcium lactate, 0.12% by weight natural lemon flavor, 8% by weight liquid fructose, 0.2% by weight citric acid, purified water 84.66% by weight
ii) 1.5% by weight of lemon concentrate, 5% by weight per white, 0.02% by weight sodium citrate, 0.5% by weight calcium lactate, 0.12% by weight natural lemon flavor, 8% by weight liquid fructose, 0.2% by weight citric acid, purified water 84.66% by weight
(3) Mixing step
The metered raw material is mixed by stirring with a stirrer.
(4) filtration step
The blended blend is filtered with a filter.
(5) First heating step
The filtered blend is sterilized for 30 seconds at 95 ° C or higher.
(6) filling stage
The heated formulation is filled into a container and then sealed.
(7) second heating step
The sealed container is sterilized for 30 minutes at 85 ° C or higher.
(8) cooling stage
Cool the heated vessel.
The beverage composition using the lemon concentrate prepared according to the method for preparing a beverage composition using the lemon concentrate according to the present invention is a lemon juice with a sugar content of 11, acidity 0.35, pH 2.87, specific gravity 1.04, anticancer action, anti-complications caused by diabetes, It contains lemon extract, which is effective as an antihypertensive, beauty and dieting agent as a main ingredient, and has excellent palatability in taste, color and aroma.
Meanwhile, in the detailed description of the present invention, specific embodiments have been described, but various modifications are possible without departing from the scope of the present invention. Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined not only by the scope of the following claims, but also by the equivalents of the claims.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070102438A KR20090037048A (en) | 2007-10-11 | 2007-10-11 | Beverage composition using concentrated lemon and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070102438A KR20090037048A (en) | 2007-10-11 | 2007-10-11 | Beverage composition using concentrated lemon and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20090037048A true KR20090037048A (en) | 2009-04-15 |
Family
ID=40761864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020070102438A KR20090037048A (en) | 2007-10-11 | 2007-10-11 | Beverage composition using concentrated lemon and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20090037048A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102286434B1 (en) | 2021-03-16 | 2021-08-05 | 주식회사 새롬비앤에프 농업회사법인 | Manufacturing method of lemon bevarage |
-
2007
- 2007-10-11 KR KR1020070102438A patent/KR20090037048A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102286434B1 (en) | 2021-03-16 | 2021-08-05 | 주식회사 새롬비앤에프 농업회사법인 | Manufacturing method of lemon bevarage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110876258B (en) | Beetroot juice for improving intestinal absorption rate, its preparation method and application | |
| US11564952B2 (en) | Water-soluble and water-insoluble propolis products with high antioxidant capacity and their production methods | |
| WO2004110175A1 (en) | Weight management beverage | |
| JP2012019762A (en) | Composition for suspension | |
| KR101514041B1 (en) | Wood-cultivated ginseng Kyoung-ok-ko and method for preparing the same | |
| KR100851152B1 (en) | Beverage composition including chicken breast fresh | |
| CN101406218B (en) | Liquid dairy food containing fish oil and method for producing the same | |
| RU2342856C2 (en) | Instant preventive-and-health-improving product for workers in harmful conditions | |
| Muhammad et al. | Nutrients, energy values and health impact of conventional beverages | |
| KR20090037048A (en) | Beverage composition using concentrated lemon and manufacturing method thereof | |
| CN109699744A (en) | A kind of auxiliary hyperglycemic milk powder and preparation method thereof | |
| CN101781618B (en) | Health Irish cream prepared from eight traditional Chinese medicinal seeds and preparation method thereof | |
| JP4141271B2 (en) | Citrus extract composition | |
| RU2536054C1 (en) | Alcohol-free rosehips beverage | |
| KR100584153B1 (en) | Manufacture method, Various uses and Extracts for The Development of Anticonspitation Functional food materials from Oriental Herbal Medicines | |
| JP2006193501A (en) | Adiponectin regulating agent and food, drink, food additive and medicine containing the same | |
| KR20190124909A (en) | Dressing composition for salad containing rubus coreanum vinegar | |
| RU2770410C1 (en) | Method for developing a non-alcoholic drink (options) | |
| RU2542520C2 (en) | Alcohol-free beverage (versions) | |
| KR20090037054A (en) | Beverage composition using concentrated citrus and manufacturing method thereof | |
| RU2714900C1 (en) | Syrup of pine cones and cedar nut, a method for production thereof and an alcohol-free beverage | |
| RU2376781C1 (en) | Revitalising food emulsion "krozam" and its production method | |
| JP4435882B2 (en) | Alcohol absorption inhibiting composition | |
| US20090186118A1 (en) | Food composition | |
| JP2022170854A (en) | Low gi sugar, food or beverage, and production method of low gi sugar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |