KR20140059920A - Manufacturing method of juice using curcuma longa linne and curcuma longa linne juice thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing juice using curcuma longa and curcuma longa juice manufactured thereby, and more specifically, to curcuma longa juice which has improved product quality by removing bitterness of curcuma longa and foul odor and a manufacturing method thereof. The method for manufacturing juice using curcuma longa according to one embodiment of the present invention includes a step of preparing materials (S10), a step of drying curcuma longa (S20), a step of fermenting curcuma longa (S30), and a step of mixing materials (S40), and a heating and concentrating step (S40) of removing impurities.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage manufacturing method and a beverage preparing method,

The present invention relates to a method for producing beverages containing chalcogonia as a main component and to a chalcone mixed beverage produced by the method, and relates to a chalcone beverage which is extracted from cherries having various health promoting effects and served as a good beverage form, will be.

In general, Ulgum is a perennial herbaceous herbaceous plant belonging to the genus Ginger. It contains 6.1% crude oil, 0.8% d-camphene, 2.5% d-camphor, sesquiterpene (L- 30% to 40% of starch, 3% of fat, 3% of rubber, yellow coloring matter, and the like. , Carboline and phellandlane. The rootstocks with anticervical cancer effect include quercumol, kurdion, tetramethylpyradine, camphor, borneol, isobornoleol, and quercetin. It is known that it contains 20 kinds of components as its main component.

The pharmacological effects of the above-mentioned uroguan affect the lipid metabolism, and it is known that it affects the increase of the blood cholesterol level when it is administered in a tablet or a powder. When administered to a rabbit or a mouse, it forms a main artery and a coronary artery , Reduces the deposition of lipids, and the ethyl ether extract of the cochlea, curcuma amada, is known to reduce blood cholesterol levels upon administration.

In addition, the rootstock of this herb has been known to have antioxidant and cytoprotective role together with the main component curcumin, and the antioxidant component in the herb has been known as curcumin and its analogues .

Uleum has a strong antioxidant activity not only in the food system but also in the biological system. Recently, the antioxidant activity in the biological system has been attracting attention as a defense against peroxidation-related diseases.

However, because of the unique taste and odor of the above-mentioned uroleum, it is difficult to drink it. Therefore, the effective ingredient is extracted from the urogus to utilize the active ingredient of the urogus. In this method, the curcumin is dissolved in acetone and celite ), And then the obtained powder is placed on a silica gel saturated with dihydrogenphosphate in a sintered glass funnel and recrystallized from a 1: 1 mixture of ethyl acetate-heptane.

However, there is a problem in that the process of extracting and utilizing the active ingredient from Ulugum is very complicated for the purpose of making the Ulugum into a food, resulting in a low productivity.

Therefore, it has been required to develop a food form that can be eaten while removing bitter taste and odor unique to Ulgum through a simple manufacturing process.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a beverage containing uleu as a main ingredient and to improve the palatability and commerciality by removing the bitter and odor- And a method of manufacturing the same.

In order to accomplish the above-mentioned object, the present invention provides a ulegum beverage, which comprises a mixture of urea, lemon juice, wollastonite, ureol enzyme extract and ureol enzyme extract to remove bitter taste and odor Thereby improving the palatability and the merchantability.

According to the method of manufacturing a beverage containing chrysanthemum according to the present invention and the chrysanthemum mixed drink produced by the method, the bitterness and odor unique to chrysanthemum were offset from the mixed materials added together. Especially, The extracts and ureol enzyme extracts are further contained to provide a deep and deep flavor of Ulgum, which has an improved palatability.

In addition, in the case of using the water gruel, the temperature and humidity are gradually lowered and gradually dried, thereby improving the commerciality by keeping the original shape of the gruel such as taste, aroma and color as much as possible.

FIG. 1 is a process flow diagram of a beverage manufacturing method using a molten salt as a main component according to the first embodiment of the present invention.
FIG. 2 is a process flow chart for a beverage manufacturing method using a molten salt as a main component according to a second embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method for producing beverages containing chrysanthemum as a main component and a mixed beverage made by the method. The process for preparing chrysanthemum beverage according to the present invention comprises: preparation of a material (S10), drying of chrysanthemum (S20) Fermentation (S30), mixing of materials (S40), heating and concentration (S50), and packaging (S60).

FIG. 1 and FIG. 2 illustrate a process flow chart for a beverage manufacturing method using a molten salt as a main component according to the first and second embodiments of the present invention.

1. Preparation of material (S10)

After harvesting the ugum, it is cleaned by flowing water, then it is divided into the wool to be fermented and the wool to be used after drying. The wool which is to be fermented is to be kept in its original shape, and the wool which is to be dried is cut into thin pieces of 3 ~ . The thickness of the thus cut corn is equivalent to a thickness which can be suitably worked and can be easily dried afterwards.

In addition, 10 ~ 20cm long immature rats harvested in July are thoroughly cleaned and lyophilized to prepare a blank material. The reason for using the immature yeast is that the immature yeast contains a lot of useful components such as plant insulin (p-insulin), charantin, and vitamin C.

In addition, in the process of harvesting the scallops, the scallop sap is produced on the cut surface of the stem, and the scallop sap is prepared in a separate container.

According to another embodiment of the present invention, the additive material may further include porcine potatoes, which are cleaned and harvested, thinly sliced to a thickness of 3 to 10 mm, placed in a drier at 30 to 70 ° C Use a completely dried material for 10 to 20 hours in the temperature range.

2. Drying of Ulgum (S20)

In the preparation of the material (SlO), the sliced kelp is first dried in a drier for 1 to 2 hours under the conditions of a humidity of 85 to 95% and a temperature of 60 to 70 DEG C, and then the humidity and the temperature are lowered, And then dried for 3 to 4 hours at a temperature of 30 to 40% and at a temperature of 50 to 60 ° C. Thereafter, the humidity and the temperature are further lowered to a temperature of 30 to 40 ° C for 1 to 3% Thirdly, it is dried to obtain dried Ulgum.

In this way, gradually lowering the humidity and the temperature and drying the koi in three stages is to keep the original color and aroma of the koi as much as possible and to completely dry it while preventing nutrient destruction. If the koi is dried The original color of the product may be discolored to deteriorate the commerciality of the product, which is the final product, and the bitter taste unique to the product can not be removed.

3. Fermentation of Ulgum (S30)

In the preparation process of the above material (S10), it is preferable to mix 1: 1 mixture of Ulgum and Puryeong, which are classified for the purpose of fermentation, in a container such as a jar, aged for 3 to 6 months, To obtain a fermented extract, an ureol enzyme extract, and a fermented enzyme, an ureol enzyme extract.

In the above description, the mixing ratio of Ulgum and Glucose is specified to be 1: 1, so that the ratio of the sugar that acts as a preservative during the fermentation process is not excessively high and the bitter taste unique to Ulgum is not strong due to the low sugar content. Is the ideal period of fermentation to provide a deep taste of fermented Ulgum fermented product. The Ulgul enzyme extract and Ulgum enzyme extract obtained through such fermentation conditions can provide a warm taste and deep delicacy.

4. Mixing of materials (S40)

The ingredients obtained through the preparation of the material (S10), the gruel drying process (S20) and the gruel fermentation process (S30) were mixed to obtain a mixture of 75% by weight of dried gruel, 5% by weight of freeze- 5% by weight of Urethane extract, 5% by weight of Uleuk enzyme extract and 10% by weight of Ulegin enzyme extract are mixed to obtain 100% by weight of the whole mixture.

If the water content is less than 75% by weight based on the mixing ratio, the texture and texture of the water-soluble beverages produced according to the present invention can not be sensed properly. If the water content exceeds 75% by weight The bitter taste of Ulgum is strongly felt in the Ulguk beverage according to the present invention, and the content of other additive materials is decreased, so that the taste is not harmonized and the texture is deteriorated.

If the freeze-dried yeast is contained in an amount less than 5% by weight based on the mixing ratio, the flavor and flavor unique to Yeoju can not be felt properly in the Korean beef beverage according to the present invention, The bitter taste unique to Yeoju is strongly felt in the uroguan beverage produced according to the present invention, and the content of other additives is decreased, so that the taste is not harmonized and the texture is deteriorated.

If the detergent solution is contained in an amount less than 5% by weight based on the mixing ratio, the mouthfeel which has a deep and deep taste in the ugly beverage according to the present invention is deteriorated. If the detergent solution contains more than 5% by weight, The flavor and flavor of the mixed materials are lowered and the flavor is not harmonized, resulting in poor texture.

When the molar ratio of the enzyme to the enzyme solution is less than 5 wt%, it is not economical if the fermented beverage according to the present invention contains less than 5 wt% The aroma and flavor of the Ulgum enzyme extract is too strong to harmonize flavor and aroma with other mixed materials.

If the content of the extract of Ureum enzyme is less than 10% by weight with respect to the mixing ratio, it is not economical if the Uleum beverage prepared according to the present invention contains less flavor and peculiar deep flavor and contains Uleum enzyme extract more than 10% by weight The aroma and flavor of the Ulgum enzyme extract is too strong to harmonize flavor and aroma with other mixed materials.

According to another embodiment of the present invention, the composition ratio of the mixed materials is 70% by weight, 5% by weight of lyophilized yeast, 5% by weight of scouring liquid, 5% by weight of ureol enzyme extract, 10% And 5 wt% of dried pork potato are mixed to obtain 100 wt% of the whole mixture.

Adding the dried pork potatoes while slightly lowering the content of dried pork in the composition ratio, the pork potato was added to the pork potato in order to increase the texture of the pork potato while reducing the bitter taste unique to the pork pot. . ≪ / RTI >

In this case, the dried potatoes are sliced to a thickness of 3 to 10 mm and then dried. When the dried potatoes are contained in an amount of less than 5% by weight, the sweet potatoes lacking sweetness are insufficient, Is added in an amount of more than 5% by weight, the taste of arginine, which is unique to porcine potatoes, is strongly felt in the uroguan beverage prepared according to the present invention, and the texture is deteriorated.

5. Heating and Concentration (S50)

The mixture obtained by mixing the materials (S40) is mixed with water at a weight ratio of 2: 8, and then heated at 100 to 120 DEG C for 4 to 6 hours. Then, the mixture is subjected to a primary filtration process to remove impurities do. Then, the extract obtained through the primary filtration step is concentrated while being heated at 100 to 120 ° C for 2 to 3 hours, and then subjected to a secondary filtration step to remove impurities.

The heating conditions as described above are ideal conditions for extracting extracts from a mixed mixture including dried UGS, lyophilized UGS, scouring saliva, UGG enzyme extract, UGG enzyme extract, and the like. If the temperature is lower than the temperature or the heating time is short, the extracted extract for the mixture may not be sufficiently concentrated to deteriorate the texture. If the heating temperature is higher than the heating temperature or the heating time becomes longer, the taste of the extracted extract becomes too thick, have.

6. Packaging (S60)

The extracted extract obtained through the heating and concentration step (S50) is slowly cooled at room temperature and vacuum packed to complete the product.

≪ Example 1 >

Step 1: After harvesting the gill, clean the gill, and use it to ferment and divide the gill and the gill to use. After the gill is fermented, keep the gill and keep it round. Prepared.

In addition, the 10 ~ 20cm long immature yeast harvested in July was cleaned and lyophilized to prepare the yeast material.

In addition, in the process of harvesting the scarlet fruit, the scouring solution coming from the cut surface of the stem was prepared in a separate container.

Step 2: The cut wool prepared in Step 1 was put into a dryer, and then dried for 2 hours under the conditions of 90% humidity and 65 ° C. After that, the humidity and temperature were lowered and the humidity was 35% Dried for 4 hours, then further lowered in humidity and temperature, and then dried for 3 hours at a humidity of 2% and a temperature of 35 캜 for 8 hours to obtain a dried wool.

Step 3: In the first step, the original frozen Ulgum was mixed with 1: 1 of Ulgum and white sugar, and the mixture was kept in a jar for 6 months. Then, the mixture was filtered to obtain a fermented extract, The enzyme extract was obtained.

Step 4: Among the materials obtained from steps 1 to 3, 10 kg of the whole mixture was mixed with 7.5 kg of dried turtle, 0.5 kg of freeze-dried turtle, 0.5 kg of scrubber, 0.5 kg of Uleuk enzyme extract, .

Step 5: 10 kg of the mixture obtained in the above step 4 and 40 kg of water were mixed (2: 8 ratio), and then the mixture was heated at 100 ° C for 4 hours and then subjected to a primary filtration step to remove impurities The extract obtained through the primary filtration process was concentrated while being heated at 100 ° C for 2 hours for 2 hours and then subjected to a secondary filtration process to remove impurities to obtain an extract.

Step 6: The extracted extract heated and concentrated in step 5 was slowly cooled at room temperature to obtain a beverage containing the chestnut as a main ingredient according to the present invention.

≪ Example 2 >

Step 1: After harvesting the gill, clean the gill, and use it to ferment and divide the gill and the gill to use. After the gill is fermented, keep the gill and keep it round. Prepared.

In addition, the 10 ~ 20cm long immature yeast harvested in July was cleaned and lyophilized to prepare the yeast material.

In addition, in the process of harvesting the scarlet fruit, the scouring solution coming from the cut surface of the stem was prepared in a separate container.

Step 2: The porcine potatoes were harvested, washed thoroughly and then sliced into 3 to 10 mm thick. The sliced potatoes were put into a drier and dried for 20 hours at a temperature of 60 ° C to prepare porcine potato material.

Step 3: The cut wool prepared in Step 1 was put into a drier and then dried for 2 hours under the conditions of 90% RH and 65 ° C. After that, the humidity and the temperature were lowered and the humidity was 35% Dried for 4 hours, then further lowered in humidity and temperature, and then dried for 3 hours at a humidity of 2% and a temperature of 35 캜 for 8 hours to obtain a dried wool.

Step 4: In the first step, the original frozen Ulgum was mixed with Ulgum and white sugar at a ratio of 1: 1, and the mixture was kept in a jar for 6 months. After filtration, the Ulgum enzyme extract, which is a fermented extract, The enzyme extract was obtained.

Step 5: Among the materials obtained from steps 1 to 4, 7 kg of dried prawn, 0.5 kg of freeze-dried prawn, 0.5 kg of scrubber, 0.5 kg of ureol enzyme extract, 1 kg of ureol enzyme, 0.5 kg of dried pork potato To obtain 10 kg of the whole mixture.

Step 6: 10 kg of the mixture obtained in the above step 5 and 40 kg of water were mixed (2: 8 ratio), and the mixture was heated at 100 ° C for 4 hours, and then subjected to a primary filtration step to remove impurities The extract obtained through the primary filtration process was concentrated while being heated at 100 ° C for 2 hours for 2 hours and then subjected to a secondary filtration process to remove impurities to obtain an extract.

Step 7: The extracted extracts heated and concentrated in step 6 were gradually cooled at room temperature to obtain a beverage containing the herbal composition according to the present invention.

<Comparative Example>

Step 1: After harvesting the wool, the wool was cleanly washed in running water and cut into the appropriate size to prepare the material.

Step 2: 10 kg of corn prepared in step 1 and 40 kg of water were mixed (2: 8 ratio), and the mixture was heated at 100 ° C for 3 hours and heated at 80 ° C for 3 hours to obtain an extract.

Step 3: In step 2, the heated extract concentrated extract was filtered to remove impurities and gradually cooled at room temperature to obtain juice.

<Experimental Example> Sensory evaluation

The sensory evaluation was performed on the beverage containing the urogens as a main component and the uroguan juice prepared through the above Comparative Example as prepared in Example 1 and Example 2 above. The examiners selected 30 ordinary people who were interested in the experiment and the appropriateness of the test, explained the purpose of the experiment, conducted the necessary training, and followed the 5 point scaling method. The inspectors were provided with 150 ml of each of the beverage containing the urogens as a main component and the urogine juice prepared through the comparative example manufactured through the first and second embodiments, The results are shown in Table 1 below.

5 points: Excellent (taste or flavor). 4 points: Excellent (taste or flavor)

3 points: (taste or flavor) is normal. 2 points: (taste or flavor) is bad

1 point: (taste or flavor) is very bad.

division Evaluation of taste Example 1 4.5 Example 2 4.7 Comparative Example 3.0

division Evaluation of fragrance Example 1 4.4 Example 2 4.3 Comparative Example 2.9

As shown in the above Experimental Example, the beverage containing the uroguan as the main component prepared according to Example 1 and Example 2 of the present invention further contains the fermented Ulgum enzyme extract and the Ulgum enzyme extract, And the palatability of the beverage was improved to improve the palatability and the palatability of the beverage was improved through the deep and deep taste of the beverage using the detergent solution instead of water. It was confirmed through the sensory evaluation by the inspectors. In addition, in the case of Example 2 in which pig potato was further mixed and extracted, the preference for taste was slightly higher than that in Example 1, and it was found that palatability was improved.

That is, it was found that the mixed beverage containing urogens as a main component prepared through the examples of the present invention has a better overall taste and flavor than the ugly juice prepared by using only the conventional ugum, and the palatability is remarkably improved.

In addition, the beverage containing chrysanthemum as the main ingredient of the present invention provides beverages that are differentiated according to the taste of various modern people, and the effect of health promotion from various mixed materials is expected, thus further improving the merchantability of the product.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. And can be modified and changed.

Claims (3)

After harvesting the gilt, the gilt wool is divided into 3 types of gilt wool which is to be used for fermentation and dried gilt wool. Then, the gilt wool is cut into thin pieces of 3 ~ 10mm thick to prepare the gilt wool material. The immature gut of 10 ~ 20cm length is freeze- (S10) of preparing a material for preparing a water droplet coming from a stem in a vessel in the course of harvesting the water scarifier;
After the above-mentioned cuttings were put into a dryer, they were firstly dried for 1 to 2 hours under the conditions of a humidity of 85 to 95% and a temperature of 60 to 70 ° C, and then the humidity and the temperature were lowered to a humidity of 30 to 40% Drying at 60 ° C for 3 to 4 hours and then further drying at a temperature of 30 to 40 ° C for 3 to 8 hours under a humidity of 1 to 3% (S20);
In the preparation of the material (S10), Ulgum, which is classified as fermented, is mixed in a ratio of 1: 1 and then put in a jar container and aged for 3 to 6 months. After the fermentation, An extract, and a fermentation process (step S30) of the fermentation product of the fermentation product of the fermentation product,
The preparation of the above material (S10), the drying process (S20), the fermentation process (S30), and the fermentation process (S30) of the fermented seaweed 75wt%, the freeze-dried yeast 5wt%, the detergent 5wt% 5% by weight of enzyme extract and 10% by weight of ureol enzyme extract are mixed to obtain 100% by weight of the whole mixture (S40);
The mixture obtained by mixing the materials (S40) was mixed with water at a weight ratio of 2: 8, and then the mixture was heated at 100 to 120 DEG C for 4 to 6 hours. Then, the mixture was subjected to a primary filtration process to remove impurities Next, the extract obtained through the primary filtration step is heated and concentrated (S50), which is concentrated while being heated at 100 to 120 ° C for 2 to 3 hours, and then subjected to a secondary filtration step to remove impurities Wherein the beverage is prepared by a method comprising the steps of:
After harvesting the gilt, the gilt wool is divided into 3 groups of 10 to 20 mm thick and 10 ~ 20cm long gut. The gut is prepared by freezing and drying. (S10) a preparation process of preparing a water droplet coming from a stem in a vessel in the process of harvesting scallop fruit, slicing a potato potato with a thickness of 3 to 10 mm, and drying the sliced potato;
After the above-mentioned cuttings were put into a dryer, they were firstly dried for 1 to 2 hours under the conditions of a humidity of 85 to 95% and a temperature of 60 to 70 ° C, and then the humidity and the temperature were lowered to a humidity of 30 to 40% Drying at 60 ° C for 3 to 4 hours and then further drying at a temperature of 30 to 40 ° C for 3 to 8 hours under a humidity of 1 to 3% (S20);
In the preparation of the material (S10), Ulgum, which is classified as fermented, is mixed in a ratio of 1: 1 and then put in a jar container and aged for 3 to 6 months. After filtration, the fermented extract, An extract, and a fermentation process (step S30) of the fermentation product of the fermentation product of the fermentation product,
(70% by weight), 5% by weight of freeze-dried yeast, 5% by weight of water-repellent liquid, 10% by weight of water, A mixing step (S40) of obtaining 100 wt% of the whole mixture by mixing 5 wt% of enzyme extract, 10 wt% of ureol enzyme extract, and 5 wt% of dried pork potato;
The mixture obtained by mixing the materials (S40) was mixed with water at a weight ratio of 2: 8, and then the mixture was heated at 100 to 120 DEG C for 4 to 6 hours. Then, the mixture was subjected to a primary filtration process to remove impurities Next, the extract obtained through the primary filtration step is heated and concentrated (S50), which is concentrated while being heated at 100 to 120 ° C for 2 to 3 hours, and then subjected to a secondary filtration step to remove impurities A method for producing beverages containing chalcogen as a main component
A mixed drink made by the method according to any one of claims 1 to 3.

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