KR20140056123A - The beverage containing houttuynia cordata, ficus carica, and citrus junos and the manufacturing method of it - Google Patents

Abstract

A beverage containing houttuynia cordata, ficus carica, and citrus junos of the present invention is a health-oriented beverage containing a functional component of houttuynia cordata, sugar of ficus carica, and a scent of citrus junos, which removes a fishy smell of houttuynia cordata, uses ficus carica as a beverage, and adds citrus junos juice instead of a synthetic flavouring. A beverage manufacturing method of the present invention comprises the steps of: cleaning houttuynia cordata, ficus carica, and salicornia herbacea; drying and crushing houttuynia cordata, ficus carica, and salicornia herbacea; hot water extracting the crushed houttuynia cordata with 10-30 mL of purified water for 1g at 70-100 °C for three to eight hours, the crushed ficus carica with 15-45 mL of purified water for 1g at 70-100 °C for one to five hours, and the crushed salicornia herbacea with 10-30 mL of purified water for 1g at 70-100 °C for three to eight hours, and filtering the sames, and juicing and filtering citrus junos; mixing 35-60 vol% of the filtered 1-3 brix of houttuynia cordata extract, 25-52 vol% of 2-10 brix of ficus carica extract, 1-10 vol% of 5-10 brix of citrus junos juice, 1-13 vol% of salicornia herbacea having the salinity of 4-8 °Be, and 0.001-2.000 vol% of composite Scutellaria baikalensis extract; mixing 0.01-1.00% of vitmin C and 0.001-0.100 % of enzyme treated stevia by weight with the mixture; filtering the final mixture and sterilizing at 90-100 °C.

Description

[0001] The present invention relates to a beverage containing a cruciferous plant, a fig, a citron, and a method for manufacturing the beverage containing the citrus plant, a citrus junos and a manufacturing method thereof,

The present invention relates to beverages containing citron, fig, and citron, and a method of preparing the same. More particularly, the present invention relates to a beverage containing citron juice, As a health-oriented beverage containing ingredients, sugars of figs and citrus components of citrus fruits, it can be used as a beverage in the form of a form other than the raw and the jam, and the citrus juice To a beverage, and to a process for producing the same.

Houttuynia cordat Thunberg, a main raw material of the present invention, is a perennial herb that belongs to Saururus chinensis, and is known as an egg plant, a herb medicine, a house, a herbal medicine herb, and emits a unique smell such as fish smell in its leaves and roots. Hwasungcho is known to exert an excellent action for elimination of toxins in the body and to have anti-inflammatory action of sulfanamine more than 40,000 times. Decanoyl acetaldehyde is effective in various inflammatory diseases, and the flavonoids contained in it are superior to ginkgo biloba. It is known to exert excellent efficacy on various inflammatory diseases such as urethritis, cystitis, pneumonia, pneumonia, sinusitis, bronchitis, dirt, and malaria. It is known to be effective for hypertension, diabetes and detoxification.

In addition to the antimicrobial activity derived from decanoyl acetaldehyde and the like, diuretic activity derived from curchidrin and the like, antioxidative activity derived from phenolic substances, and immunity enhancing effect, antiviral action, hemostatic action, blood circulation improving action, And the like. Thus, interest in functional food materials is increasing. However, the flavor and flavor of Hwasungcho is so strong that the sensual aptitude for ingesting fresh juice or extract is inadequate.

The fermentation technique is widely used to eliminate the fishy smell of fish, and the culture is prepared by inoculating the leuconostoc sp. KACC 91156P strain with the sugar mixture in the Houttuynia cordata extract and cultured. After the fermentation, the solid is precipitated (Korean Patent No. 10-0763563) and a beverage composition which is fermented by adding sugar (Korean Patent No. 10-0568090 Is known. In addition, Korean Patent No. 10-0369638 discloses a method of manufacturing a beverage using a natural plant material, wherein fermented beverage is prepared by removing the fishy smell of fermented sea mustard and mixing the fermented soybean extract with aloe, corn syrup, sugar, honey and the like.

Korean Patent No. 10-0904255 discloses a method for producing beverages containing Horseshoe chinensis and Saururus chinensis, and a beverage produced thereby.

Ficus carica is a subtropical deciduous broad-leaved broad-leaved tree, belonging to the genus Phalaenopsis. More than 600 varieties are distributed worldwide. Figs have been used for medicinal purposes since ancient times, but in oriental medicine, figs have been used for dyspepsia, anorexia, enteritis, constipation, dysentery and hemorrhoids. In Korea, Donguibogam and folk remedies are known to be good for diarrhea, diarrhea, stomach pain, skin diseases and women's diseases, and anemia. Figs are high in moisture, low in organic acid content and strong in sweetness, contain a large amount of the protease ficin, and contain almost no dietary fiber, minerals and polyphenols. The effect of treatment of heart disease and obesity with the decrease of blood cholesterol is reported due to the high content of fibrin.

The optimum extracting conditions for the production of beverage functional beverage using figs were investigated to produce the fig extract having excellent quality characteristics such as yield, total phenolic compound content, electron donating ability, nitrite, elimination, reducing sugar content and brownness And a method of manufacturing a beverage using the fig and a method for manufacturing the beverage (Korean Patent No. 10-0966838), which is capable of producing a beverage having excellent sensory scores in terms of color, aroma, Korean Patent No. 10-045361 proposes a method of making wine using fig as a method of producing a fermented beverage made from a fig.

Citrus junos Siebold ex Tanaka has been used in tea beverages because it has a strong sour taste and a high aroma. When the ingredients are evaluated, not only the content of vitamin A and C is abundant, but also the citron junos Siebold ex Tanaka Limonene, which is an essential oil component, has antimicrobial activity in addition to its fragrance. The present invention relates to a citrus juice and a method for producing the same, wherein cellulase, pectinase and naringinase are added and the fermentation tank temperature is adjusted to 38 캜 and fermented for 4 to 5 hours while stirring at 120 rpm. (Domestic Registration No. 10-0386704), citron juice having citron juice added with citron juice at a predetermined ratio and citron juice having citron juice added thereto Soy sauce (Japanese Patent Laid-Open No. 2001-0107386) and the like are known.

Salicornia herbacea L. is an annual plant belonging to the genus Chenopodiaceae. It is called 'Tungtungmadi' in Korean. The wild plants of Salicornia spp. Are salty plants grown in the salt water areas of the South coast of Korea and the coastal waters of the west coast, and near the tidal flats with high salt concentration, absorbing a large amount of saline and storing and accumulating them in the body. In addition, natural minerals such as K, Mg, and Ca are abundant compared to other plants, and various amino acids and essential fatty acids such as linolenic acid are abundant, and various physiological effects such as succulence, constipation, antidiabetic, anti-hyperlipemia, In Japan, green tea is used as a natural monument, and in France and the Mediterranean sea, young stems are used for salads. In Mexico, Egypt and the Arabs are used for food, oil, or livestock.

The present invention minimizes additives without using sugar fermentation or microbial fermentation in order to eliminate fishy smell, and adds functionalities and flavor including citrus syrup, figs, and citron to produce a health-oriented The present invention provides a health-oriented beverage and a method of manufacturing the same.

The present invention relates to a method for purifying water, comprising the steps of: washing a crucible, a fig, a citron, and a green onion; a step of drying and pulverizing the filtered greens, figs, and green onions washed in the washing step; A step of subjecting the crushed figs to 15 to 45 mL of purified water per 1 g of water at a temperature of 70 to 100 DEG C for 1 to 5 hours to carry out hydrothermal extraction for 3 to 8 hours at a temperature of 70 to 100 DEG C, A step of extracting green figs, a step of extracting green onion, a step of extracting green onion from the pulverized green beans in 10 to 30 ml of purified water per one gram at a temperature of 70 to 100 ° C for 3 to 8 hours, A second filtration step of filtering the juice solution juiced in the juice step, and a second filtration step of filtering the juice extracted in the juice step, The filtered 1 ~ 3 to 3% by volume of brix extract, 35 to 60% by volume of extract, 25 to 52% by volume of 2 to 10 brix fig extract, 1 to 10% by volume of 5 to 10 brix citrus juice, A combination of 0.001 to 2% by volume of a complex gold extract to form a blend; and a combination of 0.01 to 1% by weight of vitamin C and 0.001 to 0.1% of enzyme-treated stevia in the blend formulated in the first blending step A second mixing step, a final filtration of the combination compounded in the second mixing step, and a sterilization step of sterilizing the filtered mixture in the final filtration step at 90 to 110 ° C.

According to the present invention, in order to eliminate fishy smell, the present invention minimizes additives without using sugar fermentation or microbial fermentation, and adds functionalities and flavor including ginger root, fig, and citron, Directional beverage can be produced.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a conceptual diagram of a method for producing beverages containing Houttuynia cordata, figs, and citron according to the present invention.

A method for producing a beverage containing a cruciferous plant, a fig and an citron according to an embodiment of the present invention comprises a washing step, a crushing step, a step of preparing each of the extracts, a filtration step, a first mixing step, , And a sterilization step.

Hereinafter, the production method of green meats using MeSH will be described in more detail.

In the washing step, the whitewash, fig, citron, and green tea are washed to remove foreign matter. In the crushing step, the crushed greens, figs, and green tea washed in the washing step are pulverized by drying. In each of the extract preparation steps, the pulverized perennial plant is hydrolyzed in 10 to 30 ml of purified water at 70 to 100 ° C for 3 to 8 hours per 1 g of the pulverized plant, and the pulverized fig, The mixture is subjected to hot-water extraction at a temperature of 70 to 100 ° C for 1 to 5 hours, and the pulverized green tea such as the fig is subjected to hot extraction for 3 to 8 hours at a temperature of 70 to 100 ° C in 10 to 30 ml of purified water per 1 g, The washed citron is juiced in the washing step. In the filtration step, the extract and the juice solution produced in the step of producing the extract are filtered. In the first mixing step, 35 to 60% by volume of 1 to 3 brix perlite extracts filtered in the filtration step, 25 to 52% by volume of 2 to 10 brix of the fig extract, 1 to 10% by volume of 5 to 10% 1 ~ 13% by volume of 4 ~ 8 ° Bechwil extract and 0.001 ~ 2% by volume of complex gold extract are blended to make a blend. In the second blending step, 0.01 to 1% by weight of vitamin C and 0.001 to 0.1% of enzyme-treated stevia are blended in the blend formulated in the first blending step. In the sterilization step, the compounded compound in the second compounding step is filtered, and the filtered compound is sterilized and packed at 90 to 110 ° C.

Claims (2)

A washing step of washing the cruciferous plant, fig, citron, green tea,
A pulverizing step of drying and pulverizing the washed plantlets, figs and green onions washed in the washing step,
The method according to claim 1, wherein the pulverized plant is pulverized in 10 to 30 mL of purified water at a temperature of 70 to 100 ° C for 3 to 8 hours,
A fig extraction step of subjecting the figs pulverized in the pulverization step to 15 to 45 mL of purified water per 1 g at a temperature of 70 to 100 DEG C for 1 to 5 hours,
A step of extracting green tea with hot water for 3 to 8 hours at a temperature of 70 to 100 DEG C in 10 to 30 mL of purified water per gram of crushed green tea in the crushing step,
A first filtration step of filtering the Horseshoe extract, the fig and the green tea extract,
A washing step of washing the citron washed in the washing step;
A second filtration step of filtering the juice solution juiced in the juice step,
35 to 60% by volume of the filtered 1 to 3 brix perlite extract, 25 to 52% by volume of a 2 to 10 brix fig extract, 1 to 10% by volume of a 5 to 10 brix citron juice solution, To 13% by volume of a complex gold extract and 0.001 to 2% by volume of a complex gold extract to form a blend,
A second blending step of blending 0.01 to 1% of vitamin C by weight and 0.001 to 0.1% of enzyme-treated stevia to the blend formulated in the first blending step,
Final filtration of the blend formulated in said second blending step,
And a sterilization step of sterilizing the filtered mixture at 90 to 110 DEG C in the final filtration step. A beverage containing an alluvial plant, a fig, and citron characterized by being produced by the manufacturing method according to claim 1.

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