KR20100008929A - Method for manufacturing beverage using lotus seed and beverage thereof - Google Patents

Abstract

PURPOSE: A beverage manufacturing method using lotus seed and a beverage manufactured thereby are provided to maintain tastes of the louts seed, and to optimize a lotus seed process by adjusting the concentration of the lotus seed to make the beverage drink easily. CONSTITUTION: A beverage manufacturing method using lotus seed includes the following steps of: drying and washing the louts seed; cooling and parching the dried louts seed for 15-20 minutes in 220-260°C; mixing the parched louts seed with water of 6000-7000cc; boiling materials for 24 ~ 45 minutes in 93-95°C; and adding an additive on the water in which the louts seed is added. In the last step, vitamin C and sodium hydrogen carbonate are added.

Description

Beverage manufacturing method and beverage {method for manufacturing beverage using lotus seed and beverage}

The present invention relates to a beverage production method using a softener and a beverage produced by the method, and more particularly to a beverage production method and a beverage produced by the method is characterized in that the process to maximize the unique taste of the softener It is about.

Commonly referred to as "lotus seeds" (lotus seeds) is rich in protein and suitable for nutritional foods, as well as a number of useful ingredients including lecithin, amino acids, arginine, tyrosine, aspartic acid, vitamin B, gastritis, It is known to promote diseases of the digestive system such as gastric ulcers, neurological heart disease and fatigue, and to promote kidney function.

Because of these benefits, various methods of using smoke, such as making tea and food, or immersing alcohol, have been handed down to doctors and the private sector. Recently, new methods of manufacturing drinks or foods by weighing softwood have been proposed, and Korean Patent No. 0512449 discloses softwood, buckwheat, milk, softened meat, softened and lower leaves, dried, cut and put soju and water into it. After extraction, the extract is filtered to allow only fine fiber to pass through, and then squeezed again to disclose a method for producing tea which is boiled at 100 ° C. for 5 hours.

In addition, Korean Patent Publication No. 2005-86089 discloses a heat-circulating extraction container by mixing 7% by weight of lotus root meat, 7% by weight of bark, 7% by weight of Ogapi, 5% by weight, wolfberry 3% by weight, and 3% by weight of Schizandra chinensis. The present invention discloses a soft drink health beverage in which the filtrate obtained by extracting the filtrate after heating it at about 80 to 110 degrees Celsius for about 5 hours to 7 hours is packed in a can or a packaging container for drinking.

By the way, the above-described soft-contained tea or beverage contains a large amount of herbal medicines or heterogeneous additives, which does not give the characteristic taste of the softening of the softening, and the softening of the softening of the softening occurs because it is extracted at a high temperature of 100 ° C. or higher. There is a limit to extracting the ingredients.

Further, in order to use the softener as a tea or a drink, it is necessary to control the amount of the appropriate water and the heating temperature. Particularly, since the soft starch contains starch components, it is very difficult to obtain a unique taste because the soft starch reacts very sensitively when the soft star is processed alone.

In addition, it is also necessary to consider that water, which has smoked smoke, may be somewhat rejected to be used as a tea or a drink because it is very dark brown.

The present invention was devised in view of the above problems, and it is possible to maximize the intrinsic taste of the yeast without adding herbal medicines and at the same time soften the color of the water that concerns the smoker so that there is no objection to drinking. It is to provide a beverage production method used.

Another object of the present invention is also to provide a beverage produced by such a manufacturing method.

In order to achieve the above object, a beverage manufacturing method using a softener according to a preferred embodiment of the present invention, (a) washing and drying the softener; (b) roasting the dried softening at a temperature of 220 ° C. to 260 ° C. for 15 minutes to 20 minutes, and then cooling the dried smoke; (c) blending 6,000 cc to 7,000 cc of water with respect to 25 g of roasted stir-fry and boiling for 25 to 45 minutes at 93 ° C. to 95 ° C. temperature; And (d) adding an additive to the softened water.

Preferably, in step (d), vitamin C and sodium hydrogencarbonate (NaHCO ₃ ) in powder form are added, more preferably, 0.020 to 0.030 wt% of vitamin C, and 0.015 to 0.025 wt% of sodium hydrogencarbonate. Can be.

According to a preferred embodiment of the present invention, in step (d), a golden extract or anti-aggregation enzyme may be further added.

According to another aspect of the present invention there is provided a beverage using softwood produced by the above method.

According to the beverage production method using the softening of the present invention, it is possible to obtain a beverage having a unique taste of the softening by optimizing the process of roasting and soaking the softening.

In addition, by adjusting the color of the beverage by adding an additive to the beverage soaking the smoke, there is no visual rejection when drinking, and even during storage, the unique taste of the softening can be continuously maintained without alteration, aggregation, or precipitation.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. Prior to this, terms or words used in the specification and claims should not be construed as having a conventional or dictionary meaning, and the inventors should properly explain the concept of terms in order to best explain their own invention. Based on the principle that can be defined, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention. Therefore, the embodiments described in the specification and the drawings shown in the drawings are only the most preferred embodiment of the present invention and do not represent all of the technical idea of the present invention, various modifications that can be replaced at the time of the present application It should be understood that there may be equivalents and variations.

In the beverage production method using the softening according to the present invention, the temperature, time and water compounding amount and the like are adjusted throughout the manufacturing process in order to make the taste unique to the softening. Then, a beverage manufacturing method using a softener according to a preferred embodiment of the present invention will be described in detail.

In order to prepare a beverage according to the invention, the softener is first washed. Washing water for washing the softening is not particularly limited and using soft water or purified water at room temperature, preferably about 2 hours or more.

The washed softener is dried by cold wind. Preferably, the softener can be dried by supplying a wind of 20 ° C. or lower by a fan or an air blower.

At this time, the drying time can be appropriately adjusted according to the temperature and the amount of air and the amount of softening, preferably to be dried in the range of about 30 minutes to 60 minutes. At this time, the softening is not dried to completely evaporate the moisture, and dried to a state containing a certain amount of moisture, preferably 10 to 20% by weight of moisture. When the water is completely dried, as described below, the surface is overcooked before heat is transferred to the inside of the softening in the process of roasting the softness, making it difficult to inherently taste the inherent taste.In severe cases, the surface may crack or burst. May be

The dried softener is then placed in a container and heated to fry. Preferably, the temperature of roasting the softening is to be in the range of about 220 ° C to 260 ° C, and the roasting process is performed for about 15 to 20 minutes in this temperature range. If the temperature of roasting the softening is higher than the above range, the softening is burned, and if the temperature of the softening is lower than the above range, the softening is less roasting, so that the unique taste of the softening cannot be obtained.

Preferably, in the roasting process as described above to continuously stir the soft to prevent locally excessive ripening and evenly roasting.

Roasted smokers as described above are cooled by wind using a fan or air blow. Preferably, the roasted smoker is exposed to the wind for at least 2 hours to allow the smoker to cool sufficiently.

Next, put the softener into a container with water and heat it while boiling. At this time, the compounding amount of water is 6,000cc ~ 7,000cc of water per 25g of the softening.If the amount of water is higher than this, the intrinsic ingredient of the softening is diluted with water, and the unique taste cannot be expected. Foaming occurs during the heating process, and the taste of the drink is too thick, and there is a fear of rejection.

The soft water blended as described above is about 25 minutes to 45 minutes in the temperature range of about 93 ℃ to 95 ℃. If the temperature at which the smoke is soaked is higher than the above temperature range, it is not preferable because the smoke is completely cooked to destroy the useful components, as well as foaming occurs due to the starch component. On the other hand, if the temperature at which the smoke is soaked is lower than the above range, the extraction of the ingredient of the smoke is insufficient, making it difficult to give a delicious taste.

In addition, the time to boil the smoke may be appropriately changed according to the amount of water. For example, 25 minutes is enough to boil about 5 tons of water, but about 45 minutes for 10 tons of water. It is desirable to make a pan.

Subsequently, the smoke is sufficiently soaked, and then the filter is filtered using a filter paper (foam) or a separate equipment. Since the obtained soft extract is dark brown, it is visually rejected to be used as a drink. Therefore, according to the present invention, in order to change the color of the water containing the softening, vitamin C and powdered sodium bicarbonate (NaHCO ₃ ) are added.

The addition amount of the vitamin C and sodium hydrogen carbonate is not particularly limited by the present invention, but preferably, vitamin C may be added in an amount of 0.020 to 0.030% by weight, and sodium hydrogen carbonate in an amount of about 0.015 to 0.025% by weight. When these additives are added, the soft brown extract water becomes darker in color. Nevertheless, the soft taste peculiar to the softening can be maintained. The vitamin C changes the color of soft drink lightly and gives a fresh and sour taste.

According to the present invention, in addition to the additives, separate additives such as gold extract and anti-aggregation enzymes may be further added to prevent deterioration or aggregation of the beverage and maintain the unique taste of the softening agent.

Gold extract is extracted from the root of the medicinal plant golden, about 0.02% by weight may be added. These golden extracts may be used in powder form. According to the experiments of the inventors, the golden extract was found to have an excellent effect in maintaining the taste of the soft drink even over time.

The anti-agglomeration enzyme prevents aggregation and precipitation of soft drink, and includes, for example, compositions such as SPEZYME or Zyme Pop, and the amount of addition is preferably about 0.0055% by weight.

After adding the additive as described above, the soft drink may be sealed in various containers such as bottles, PET bottles, cans.

Experimental Example

The softener was washed with purified water and dried to roast the softener having a water content of about 20% by weight at 250 ° C. for 20 minutes and then cooled by a fan. 25 g of the cooled softwood was placed in a container containing 6,800 cc of water, and heated at 95 ° C. for 30 minutes to obtain a soft drink. To this obtained soft drink, 0.027% by weight of vitamin C powder, 0.02% by weight of sodium bicarbonate, 0.02% by weight of golden extract, and 0.0055% by weight of spezime enzyme were added.

As a first comparative example, 25 g of roasted stir-fry roasted in the same process was placed in a container containing 5,000 cc of water, and heated at 95 ° C. for 30 minutes to obtain a soft drink. To the soft drink thus obtained was added the same amount of vitamin C powder, sodium bicarbonate, golden extract and spezime enzyme.

As a second comparative example, 25 g of stir-fried stir-fry was put in a container containing 6,800 cc of water and heated at 105 ° C. for 30 minutes to obtain a soft drink. The same amount of vitamin C powder, sodium bicarbonate, golden extract and spezime enzyme were added to the obtained soft extract water.

As a third comparative example, 25 g of roasted stir-fry roasted in the same process was placed in a container containing 6,800 cc of water, and heated at 95 ° C. for 1 hour to obtain soft extract water. To the soft drink thus obtained was added the same amount of vitamin C powder, sodium bicarbonate, golden extract and spezime enzyme.

As a fourth comparative example, 25 g of roasted stir-fry roasted in the same process was put in a container containing 6,800 cc of water and heated at 95 ° C. for 30 minutes to obtain a soft drink. Only the same amount of vitamin C powder and sodium bicarbonate were added to the soft drink thus obtained.

The taste and color of the soft drink prepared as described above were compared, and the preservation of the aggregation and precipitation phenomenon and the preservation of taste was observed.

The soft drink prepared according to the embodiment of the present invention had a light brown color and felt the unique taste of the soft drink. After the sealed soft drink was kept at 15 ° C. for 48 hours and visually observed under the projection of light, no suspended solids due to coagulation or sedimentation were found. The soft taste and color of the soft drink remained intact.

It was observed that the soft drink according to the first comparative example had a dark brown color before adding the additive, and generated some bubbles in the process of brewing due to the small amount of water. The additives were added to the soaked soft drink, but the color was still dark brown, and the ingredient of the softening was too dark to give a hazy taste. After the sealed soft drink was kept at 15 ° C. for 48 hours and visually observed under a light projection, a slight float was found, and the original color and turbid taste did not change.

In the soft drink according to the second comparative example, a lot of bubbles were generated in the process of soaking the soft smoke and some boiling phenomenon was observed. In addition, in the process of soaking the excessively cooked, the taste was not felt compared to the embodiment of the present invention. Flour was observed in the beverage due to the loosening of some soft meat in the process of boiling. The soft drink was sealed and kept at 15 ° C for 48 hours. In this case, despite the addition of anti-aggregation enzymes, it was found that there was no effect to prevent the coagulation and precipitation of beverages when excessive smoke was caused at high temperatures.

In the soft drink according to the third comparative example, a time similar to that of the second comparative example was caused due to excessive time for soaking the soft smoke. The meat quality of the softening was more loosened compared to that of the second comparative example, resulting in a large amount of suspended solids in the beverage, and only a pale taste was felt.

The soft drink prepared according to the fourth embodiment showed the same taste and color as the embodiment according to the present invention. However, when the golden extract or anti-aggregation enzyme was not added, the resultant was sealed and maintained at 15 ° C. for 48 hours. As a result, slight aggregation or precipitation was observed. In addition, when such agglomeration or precipitation occurs, it also affects the taste of the soft drink, resulting in a slight deterioration of the unique soft taste of the soft drink.

Although not illustrated in the present invention, an additive or extract of a heterogeneous component may be further added to the soft drink prepared as described above according to preference. In the present invention, the mixing of the softener with other herbs or other ingredients is in the process for extracting the soft drink, and does not exclude the addition of other ingredients to the extracted soft drink as described above. . Accordingly, these secondary components may also be included in a broad sense of additives.

Claims (6)

(a) washing and drying the softener; (b) roasting the dried softening at a temperature of 220 ° C. to 260 ° C. for 15 minutes to 20 minutes, and then cooling the dried smoke; (c) blending 6,000 cc to 7,000 cc of water with respect to 25 g of roasted stir-fry and boiling for 25 to 45 minutes at 93 ° C. to 95 ° C. temperature; And (d) adding an additive to the water boiled with the softener; beverage production method using a softener comprising a. The method of claim 1, In the step (d), characterized in that the powdery vitamin C and sodium bicarbonate (NaHCO ₃ ) is added, the beverage production method using a soft. The method of claim 2, The vitamin C is 0.020 ~ 0.030% by weight, and the sodium hydrogen carbonate is 0.015 ~ 0.025% by weight of the beverage production method using a softener. The method according to any one of claims 1 to 3, Beverage production method using a softening, characterized in that further adding the golden extract in the step (d). The method of claim 4, wherein The method for preparing a beverage using softwood, characterized in that further adding the anti-aggregation enzyme in the step (d). Beverage using softwood manufactured by the method of Claims 1-5 mentioned above.