KR20160001320A - Beverage including fruit wine and fruit or vegetable and preparation method thereof - Google Patents

Abstract

The present invention relates to a beverage and a preparing method thereof. The beverage is prepared by: mixing one or more types of fruit wine selected from the group consisting of grape wine, Korean raspberry (Rubus coreanus) wine, and white mulberry (Morus alba L.) wine with fruits and vegetables or extracts thereof; and heating and aging the mixture afterward. The functional beverage derived from natural products has enhanced flavor and taste by mixing various types of herbs, fruits, and vegetables with the fruit wine, while maintaining the original functionality of various physiologically active substances included in the fruit wine, fruits, and vegetables.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a beverage including fruit fermented wine and fruit vegetables, and a method for producing the same,

The present invention relates to a beverage prepared by aging a fruit fermented fruit, an apple fruit or an extract thereof, followed by aging, and a process for producing the same, wherein the fruit fermented fruit is mixed with fruit vegetables and various herbs to improve flavor and taste, A functional beverage derived from a natural product, which retains its functionality due to various physiologically active substances contained therein.

Beverage and healing trends are also being pursued in the recent beverage market, and beverages meeting the trends of this age are in the spotlight, especially in the beverage market. As a result, the consumption of fruit fermented beverages containing wines and the like is increasing, but since these fermented beverages have an alcohol content of 5% or more and are provided as mainstream, there is an increasing demand for beverages with no alcohol or low alcohol.

In addition, wine and champagne are synthetic antioxidants that are added and have toxicity due to erosorbinic acid or sodium erosorbinate, which causes name and chromosomal abnormality. Therefore, instead of synthetic antioxidants using natural fruits and vegetables instead of ingredients harmful to human body including various physiologically active ingredients of conventional fruit fermented beverages, beverages using natural antioxidant ingredients contained in fruits and vegetables were developed, Lt; RTI ID = 0.0 > physiological < / RTI >

Most of functional materials with physiological activity applied to foods or beverages are mostly extracted and fractionated by using plant materials such as herbal medicines and herbs. When the functional material derived from such a plant is applied as it is, the solubility of the functional material is low and the effect of preventing the oxidation is low, the flavor of the beverage is not harmonized, and the flavor of the beverage is imparted. It is difficult to apply it.

There is an urgent need to develop a new type of beverage capable of mass production with high economic efficiency and efficient method by adding fruit, vegetables and various herbs by processing the fruit fermentation product such as wine.

The present invention provides a beverage prepared by mixing and heating at least one fruit fermented wine selected from the group consisting of wine, bupivacaine and rhododendron and an apple fruit or an extract thereof, followed by aging, and a process for producing the same, The present invention can provide a functional beverage derived from a natural product, which improves the flavor and taste by mixing the herb, and retains the functionality of the fruit fermented fruit and the various physiologically active substances contained in the fruit and vegetables.

Another object of the present invention is to provide a functional beverage having enhanced immunity, inhibition of aging, prevention of disease, prevention of disease, fatigue recovery, etc., and a method for producing the functional beverage by enhancing flavor and using functionalities in addition to fruit fermented fruit, vegetables or herbs .

It is a further object of the present invention to provide a beverage which does not contain a chemical component such as erosorbic acid or sodium erosorbinate as a synthetic antioxidant but does not contain a synthetic antioxidant using natural fruits and vegetables, will be.

Accordingly, the present invention provides a beverage prepared by mixing at least one fruit fermented wine selected from the group consisting of wine, bupivacaine and rhizome with fruit vegetables or an extract thereof, heating the mixture, and a process for producing the same.

The beverage and its manufacturing method according to the present invention can improve the flavor and taste by mixing fruits, vegetables and various herbs to the fruit fermented beverage, and can be used as a functional product derived from a natural product which retains its functionality due to various physiologically active substances contained in fruits, Drinks can be provided.

In addition, there is a perception that beverages processed with fruit fermented beverages are left as residues of alcohol. However, beverages according to the present invention are beverages in which the alcohol is removed in the heating step so that alcohol is not contained or is present in a very low concentration. [0002] The present invention relates to a beverage prepared by processing a fruit fermented wine, particularly a wine, by adding various fruits, vegetables, or herbs, wherein the flavor and the functional effect of the wine are maintained. Can be converted into various physiologically active substances contained in fruits during the fermentation process to provide a functional beverage having a beneficial function.

The functional beverage according to the present invention improves the flavor of beverage and improves the flavor of the beverage by using fruit fermented fruit, fruit and vegetables, herbs and the like. It helps blood circulation, regulates body rhythm, It provides new and special functional beverage with anti-aging, disease prevention, fatigue recovery and warming effect. The present invention also provides a functional beverage having beneficial functionality derived from mixed materials having antioxidant functions by blending fruits, vegetables, herbs and the like in fruit fermented beverages.

Conventional functional beverages are manufactured using traditional medicinal materials, and they are consumed in various forms such as edible, medicinal, and tea products and consumed, and most of them were made by mixing hot water. Therefore, the present inventor has differentiated from conventional herbal medicine products by using concentration and distillation method utilizing fruit fruit fermented fruit and various fruit vegetables, herbs and the like, and the optimum ingredient and compounding ratio have been derived.

Hereinafter, the present invention will be described in more detail.

One embodiment of the present invention relates to a beverage prepared by mixing 1) at least one fruit fermented wine selected from the group consisting of wine, bupivacaine and rhizome, and 2) an apple fruit or an extract thereof, followed by heating and aging.

Yet another embodiment of the present invention is a method for producing a fermented fruit, comprising the steps of 1) mixing at least one fruit fermentation product selected from the group consisting of wine, bupropion product and olive oil, and 2) an apple fruit or its extract and heating at 90 ° C or higher, preferably 90-95 ° C Heating for 30 minutes to 200 minutes; Storing the heated mixture in a temperature range of 70 to 75 DEG C for 6 to 10 hours to age; And secondarily heating the aged mixture at a temperature of 90 ° C or higher, preferably 90-95 ° C for 5 minutes to 60 minutes, and a method for producing a functional beverage using the fruit and vegetable fermented wine.

In the beverage manufacturing method of the present invention, the alcohol contained in the fermented fruit can be recovered by collecting volatile alcohol using the distillation method in the primary and secondary heating steps.

The beverage according to the present invention does not contain any additional synthetic antioxidant and improves the flavor and taste by mixing fruits and vegetables and various herbs to the fruit fermented beverages and improves the functionality by the various physiologically active substances contained in the fruit fermented beverages and fruit vegetables It is a beverage containing functionality inherent in natural products held as it is. In addition, the beverage according to the present invention is a beverage in which a fermented fruit beverage is not contained in alcohol or is present in a very low concentration, unlike the recognition that alcohol remains as a residue, Is a functional beverage which contains various physiologically active substances intact but does not contain harmful additives and alcohol or is contained at a very low concentration.

The fruit fermented beverage according to the present invention is more preferable because it extracts a large amount of physiologically active substance at a higher content than that of the leached tea because the extraction efficiency of the active antioxidant component is increased due to the production of alcohol during fermentation,

Examples of the fruit fermented fruit may be at least one kind or at least two kinds of mixed fruit fruit selected from the group consisting of wine, bupivacaine and rhododendron, preferably wine (usually called wine) or brewer's wine. Fruit fermented beverages, unlike fruits themselves, extracts or juices, have a beneficial function by producing various physiologically active substances contained in fruits in the fermentation process, and have a functional beverage having an increased content of active ingredients contained in fruit fermentation stock and fruit and vegetables It is possible to produce a beverage having superior functionality. The fruit fermented beverage may be obtained by purchasing various commercial fruit fermented beverages or may be fermented by inoculation of fruit or fruit fractions with the yeast in accordance with a known method of producing the fruit fermented beer, and is not particularly limited. In addition, the alcohol content of the fruit fermented wine varies depending on the raw material or the product, and since the alcohol is completely or substantially removed by heating during the manufacturing process of the beverage according to the present invention, the alcohol content of the fruit fermented wine used as the raw material is not particularly limited .

The fruits and vegetables or fruit extracts used in the present invention may be conventional fruits or vegetables. For example, the fruits, fruit or extracts thereof may contain one or more fruits selected from the group consisting of apple, pear, citron, plum, Lt; / RTI > The fruit itself may be mixed, or may contain the juice or various extracts of the fruit, but is not particularly limited. However, when the fruit itself is used, the process of mixing the fruit fermented fruit and the fruit, first heating the mixture, and then filtering the mixture to obtain the liquid phase can be performed.

In one embodiment of the present invention, the vegetables used in the present invention may be one or more vegetables selected from the group consisting of cabbage, cabbage, radish, carrot and spinach. Considering the taste and flavor of the beverage, it is more preferable to add fruits rather than vegetables. The fruits and vegetables may be mixed and used. The fruit or vegetable product may be a powdered product of fruit or vegetable, crushed or ground fruit or vegetable such as citron, plum, etc., and there is no particular limitation on a processing form or a processing method as long as it includes a fruit or vegetable ingredient Do.

Apples are rich in vitamin B and vitamin C and are good for fatigue, constipation, and elasticity of the skin. There are rudeolin components which contain carbohydrate, sugar, organic acid, sodium, potassium, magnesium, phosphorus to help detoxification, relieve hangover, asthma, cough, sputum and bronchitis. have. It also helps lower cholesterol levels in the blood with a pectin ingredient.

Lemon is a citric acid ingredient that eliminates waste, restores fatigue with vitamin C, prevents hypertension and strengthens capillaries. It also contains lemon vitamin A, vitamin B, vitamin C, retinol, beta-carotene, skin-care and trouble-calming effects. The plum contains citric acid minerals to help prevent aging, promote digestion, help to relieve fatigue, and catechin acid helps promote constipation and improves constipation. Yuza's limonene helps relieve inflammation and cough, is rich in organic acids, is good for relieving fatigue, is rich in vitamin C, relieves fever and dehydration symptoms.

 The vegetables used in the present invention may include one or more kinds of vegetables themselves selected from the group consisting of cabbage, cabbage, radish, carrot and spinach, or may include a work of vegetables, a juice of vegetable or various extracts, and is not particularly limited . However, when the vegetable itself is used, it may be mixed with fruit fermentation broth and subjected to a first heating step followed by filtration to obtain a liquid phase.

In one embodiment of the present invention, a method for obtaining fruit vegetables or an extract thereof is to produce fruit and vegetable juices by selecting fruits and vegetables, washing and squeezing them, and filtering and removing the ingredients. Further, the juice may be further concentrated juice concentrate.

According to one embodiment of the present invention, the beverage may be prepared by mixing 1) at least one fruit fermented wine selected from the group consisting of wine, bupivacaine and rhizome, and 2) an apple fruit or its extract, Cinnamon, ginger, apple mint, radish, clove, lemon, and lime, as a sub-ingredient. These spice or herbal ingredients may enhance the flavor and taste of the beverage and may provide additional functionality, such as a preservative function. The ingredient may be included in an amount of 0.01 to 15 parts by weight based on 100 parts by weight of the fruit fermented fruit.

Cinnamon is effective for the prevention of aging and is effective for the prevention of aging. It also helps prevent digestion, prevents cold, prevents diarrhea, anemia, strengthens stomach, strengthens bronchus, suppresses vomiting, anti-cancer effect, prevention of osteoporosis, . Ginger is an allergen and dandruff ingredient that prevents inflammation and is effective in preventing and improving cerebral infarction, myocardial infarction and hypertension, stimulating digestive juice secretion, promoting gastrointestinal motility, and helping digestion and absorption. Apple mint is effective for indigestion, fatigue, bad breath removal, cold cholera, gastroenteritis, headache, analgesic, sweating, and hysteria. Clove is a yoguron component that is highly preservative and effective for preventing body aches, colds, digestion and absorption, relieving sluggishness and relieving stiff muscles. Radish is good for the improvement of cold, and lignin ingredient of Mu is helping constipation, intestinal health, digestion promotion action, Peruvian oxishase and diastase ingredient emit body waste. And it is also good for hangovers. Vitamin C prevents melamine pigmentation and heals acne scars.

In one embodiment of the present invention, the fruits are preferably added to the first heating step, and the vegetables may be added in the first heating step or the second heating step, Or may be dividedly administered in the first heating step and the second heating step. For example, if the tissue retreating in a short period of time is fragile, or if it is necessary to increase the residual amount of the components that influence the taste of the beneficial ingredients or beverages contained in the fruits and vegetables, So that the components can be extracted. Fruits and vegetables that are preferably added in the second step include radish, cabbage and spinach.

In addition, the fruit or vegetable extract or its extract or ingredient may be enclosed in a mesh-type enclosing device to be introduced into a liquid fruit juice, and the enclosure may be of a size that does not discharge fruit, It may have a mesh hole.

In one embodiment of the present invention, there is provided a method for producing a beverage, comprising the steps of: 1) adding at least one fruit or vegetable extract or extract thereof to 1) at least one fruit fermented wine selected from the group consisting of wine, It is preferable that the above 2) fruit and vegetables or the extract thereof is used in an amount of 40 to 80 parts by weight based on 100 parts by weight. Also, the fruit or vegetable extracts used are 0.1 to 3.0 parts by weight, for example, 0.6 parts by weight of cinnamon, 0.01 to 0.1 part by weight, for example, 0.05 part by weight of ginger, 0.01 to 0.05 part by weight of apple mint 0.02 parts by weight of clove, 0.01 to 0.1 parts by weight, for example, 0.05 parts by weight of clove, 0.1 to 3 parts by weight, for example, 0.5 parts by weight, 0.5 to 7 parts by weight, for example, 3 parts by weight, and brown sugar by 1.0 to 7 parts by weight, for example, 3 parts by weight may be used.

According to one embodiment of the present invention, the beverage may further include a sweetening component, and may be at least one member selected from the group consisting of sugar, fructose, oligosaccharides, and syrup (malt syrup) And sugar can be used as white sugar, yellow sugar or brown sugar, and is for imparting a sweetening function and is not particularly limited as long as it can be used in all of the present invention. However, the functional beverage according to the present invention is useful for health Considering that it contains beneficial natural ingredients, natural ingredients are preferred. Brown sugar is especially rich in vitamins and minerals, and makes blood circulation and metabolic functions active. Calcium, potassium, sodium, magnesium, manganese, phosphorus, zinc iron, copper and contains a large amount of immune components. The sweetness component may be selectively added in the first heating step, the aging step and the second heating step in the process of manufacturing the beverage, but it is more preferable that the brown sugar is added before the first heating step and heated together .

Yet another embodiment of the present invention is a method for producing a fermented fruit, comprising the steps of 1) mixing at least one fruit fermentation product selected from the group consisting of wine, bupropion product and olive oil, and 2) an apple fruit or its extract and heating at 90 ° C or above, preferably 90-95 ° C Heating for 30 minutes to 200 minutes; Storing the heated mixture in a temperature range of 70 to 75 DEG C for 6 to 10 hours to age; And a second step of heating the aged mixture at 90 占 폚 or higher, preferably 90 占 폚 to 95 占 폚 for 5 minutes to 60 minutes, and a method for producing a beverage comprising the fruit and vegetable fermented beverage.

In the first heating step, 1) at least one fruit fermentation product selected from the group consisting of wine, bran granules and olive oil, and 2) fruit vegetables or their extracts can be mixed by conventional mixing means. For example, The method can be carried out by adding a fermented juice and a fruit and vegetable juice and stirring the juice, or adding fruit and vegetables cut into a fruit fermented juice, and the like, and is not particularly limited. The heating of the mixture can be carried out by heating the tank containing the mixture directly or indirectly, for example by using a jacket-type tank equipped with a heating coil.

The primary heating step may be carried out at a temperature of 90 DEG C or higher, preferably 90 to 95 DEG C for 30 minutes to 200 minutes. The reason is that the alcohol is sufficiently evaporated to remove or minimize the alcohol remaining in the beverage. By performing the primary heating step, the alcohol component contained in the mixture is removed, and a beverage function that provides nutrition with vitamins is achieved. Heating to higher temperatures can destroy the unique fragrance or components of the fruit. Heating at a heating temperature of 90 ° C or higher, preferably 90 ° C to 95 ° C, makes it possible to utilize the inherent flavor of the ingredients and to minimize decomposition and alteration of the useful bioactive substances contained in the fruit fermentation broth and fruit vegetables .

The aging in the process for producing a beverage according to the present invention can be carried out by storing the heated mixture at a temperature of 70 to 75 캜 for 6 hours or more, for example, 6 hours to 10 hours. The aging step is intended to sterilize, aged and concentrate the resulting heated mixture. By performing the aging step, a function of saving the unique flavor of the fruit beverage is achieved.

The step of secondary heating in the method for producing a beverage according to the present invention includes a step of secondary heating the aged mixture at a temperature of 90 DEG C or more, preferably 90 to 95 DEG C for 5 minutes to 60 minutes The present invention relates to a method for producing a beverage including fruits and vegetables and fruit fermented beverages. The reason for this is to extract or evaporate the alcohol component. By performing the secondary heating step, a function of sterilizing, aging, and concentrating is achieved.

The method of manufacturing a beverage according to the present invention may further comprise the step of adding at least one extract or juice selected from the group consisting of cinnamon, ginger, mint, radish, and clove. The hub or spice may be carried out after the first heating step, before or after the second heating step. When the herb or spice or the like contains a large amount of volatile components removed by the secondary heating, it is preferably carried out after the secondary heating step in consideration of the residual components and the residual amount.

The method of manufacturing a beverage according to the present invention may further include adding a sweet taste component selected from the group consisting of sugar, oligosaccharides, fructose, and syrup. The process of adding the sweetener component may be added at any stage during the manufacturing process.

The beverage according to the present invention can be prepared by adding one or more kinds of spices, natural pigments, and other additives added to ordinary beverages. In addition, the beverage according to the present invention may be sold as a beverage itself after the second heating, but it may be preserved through a concentration process, diluted by adding water, and then marketed or harvested.

The method for producing a beverage according to the present invention can carry out various additional processes selected from the group consisting of a filtration step, a concentration step and a dilution step in addition to the first heating step, the aging step and the second heating step . Various additional processes for the production of the final beverage product may be optionally performed in combination.

The present invention relates to a method for producing a health functional beverage and a beverage thereof, which uses fruits, vegetables, herbal medicines, and herbs to enhance flavor and function, thereby helping blood circulation and controlling body rhythm. Functional and beverages having beneficial functions derived from mixed materials and having antioxidant function by mixing with a health functional beverage as a health functional beverage, and a manufacturing method thereof, which is effective to prevent aging, disease prevention, fatigue recovery, ≪ / RTI >

Hereinafter, the present invention will be described in more detail with reference to the following examples, but the scope of protection of the present invention is not limited to the following examples.

Example  One

Vegetables, spices and herbs were cleaned, cut and seed removed. 10 kg of wine (alcohol content 5%) was added to the tank, and a total of 6 kg of fruit and vegetables such as 2 kg of the prepared vessel, 2 kg of apple, 0.5 kg of lemon, 0.5 kg of citron, 0.6 kg of persimmon and 0.4 kg of carrot, , And 60g of cinnamon were put into a tank and put into a tank. Further, 300 g of brown sugar was further added to the tank. Then, the tank was heated and heated at 92 DEG C for 90 minutes to conduct primary heating. After the heating step was completed, the fleece was slightly squeezed to leave the components contained in the vegetables and spices in the liquid phase, and then the fleecy cloth was taken out of the tank and removed. The mixture was cooled to achieve a temperature of 74 DEG C and aging was carried out for 6 hours while maintaining the same temperature condition to perform concentration and sterilization.

After aging, secondary heating was carried out at 94 ° C for 40 minutes. In this process, an appropriate amount of lemon juice and lime juice were added to the juice for about 35 minutes after heating. The product obtained after the secondary heat treatment was moved to a storage tank to store the beverage.

The sugar content of the prepared beverage was measured with a digital sugar meter (PR-101 alpha, Atago, Tokyo, Japan) and expressed as Brix. The pH of the beverage was measured with a pH meter. As a result, it was confirmed that the sugar content was 11.1 Brix and the pH was 3.5.

Example  2

Materials were prepared in the same manner as in Example 1, and the primary heating and aging steps were carried out.

After the above aging, the tank was heated and subjected to secondary heating at 94 ° C for 20 minutes. 300g of the radish, 300g of the cabbage and 300g of the spinach prepared by washing and cutting in this step were further heated in a vessel for 20 minutes, The fingers were lightly squeezed to leave the ingredients contained in the fruit and vegetables in the liquid phase, and then the fleecy cloth was taken out of the tank and removed. In this process, a proper amount of lemon juice and lime juice were added to the fresh juice in about 35 minutes after heating. The product obtained after the secondary heat treatment was moved to a storage tank to store the beverage.

The sugar content of the prepared drink was measured with a digital sugar meter (PR-101 alpha, Atago, Tokyo, Japan) and expressed as Brix. The pH of the beverage was measured with a pH meter. As a result, it was confirmed that the sugar content was 10.52 Brix and the pH was 3.1.

Example  3: Sensory evaluation

In order to investigate the sensory acceptability of the beverages prepared in Examples 1 and 2, five members of each 50 members of the food factory were selected from among 20 members of the food factory, and a total of 20 members were selected based on the five point scale method The results are shown in Table 1.

division color Scent flavor grade Example 1 3.9 4.2 4.4 4.3 Example 2 3.8 4.0 4.2 4.0

* 5: Very good 3: Fair 1: Very poor

As shown in the above table, the sensory tastiness of the beverage prepared in the product of the present invention was higher than that of the product prepared in the other examples and the control. In particular, beverages produced in the examples of the product of the present invention exhibit particularly good ratings in terms of taste and aroma.

Example  4: Assessing fatigue and sleeping efficacy

A total of 300 bottles were selected as a launching beverage at the opening ceremony and closing ceremony at the Korea Youth Film Festival held by the Korea Youth Visual Arts Promotion Agency, the Ministry of Culture, Sports and Tourism. 100 people who tasted the opening ceremony at the Eugene Hotel For each of the 100 subjects who tasted at the closing ceremony, 70mL of each person was tasted once, and then the relative fatigue recovery and sleeping achievement were expressed from 1 point to 5 points. Fatigue recovery was 3.8 points on average, and sleep performance was 4.5 points.

Claims (11)

1) at least one fruit fermented wine selected from the group consisting of wine, bupivacaine and olive oil, and 2) a drink prepared by heating and heating the fruit or its extract and aging. The method according to claim 1, wherein the fruit and vegetables are at least one fruit selected from the group consisting of apple, pear, citron, plum, lemon and persimmon, or at least one selected from the group consisting of cabbage, cabbage, radish, carrot and spinach beverage. The beverage according to claim 1, wherein the beverage comprises at least one extract or juice selected from the group consisting of cinnamon, ginger, mint, radish, clove, lemon and lime in an amount of 0.01 to 15 parts by weight based on 100 parts by weight of the fermented fruit Beverage. The beverage according to claim 1, wherein the beverage further comprises a sweetness component selected from the group consisting of sugar, fructose, oligosaccharides and syrup. [2] The beverage according to claim 1, wherein 2) fruit vegetables or extracts thereof are used in an amount of 40 to 80 parts by weight based on 100 parts by weight of the fruit fermented wine. The beverage according to claim 1, wherein the beverage does not contain synthetic antioxidants. (1) at least one fruit fermented wine selected from the group consisting of wine, bupivacaine and olive oil, and (2) adding the fruit or vegetable extract or its extract to the first heating at a temperature of 90 to 95 ° C for 30 minutes to 200 minutes;
Storing the heated mixture at a temperature of 70 to 75 캜 for 6 to 10 hours to age; And
Heating the aged mixture at a temperature of 90 to 95 DEG C for 5 minutes to 60 minutes
And a method for producing a beverage using the fruit fermented beverage. 8. The method for producing a beverage according to claim 7, wherein the fruit or vegetable fruit or its extract is sealed in a mesh-type enclosing device and charged into a liquid fruit juice to perform a first heating step. 8. The method of claim 7, wherein the fruit and vegetables are one or more fruits selected from the group consisting of apple, pear, citron, plum, lemon and persimmon, or one or more vegetables selected from the group consisting of cabbage, cabbage, radish, carrot and spinach ≪ / RTI > The method for producing a beverage according to claim 7, wherein the method further comprises adding at least one extract or juice selected from the group consisting of cinnamon, ginger, mint, radish, clove, lemon and lime. 8. The method of claim 7, wherein the method further comprises the step of adding a sweet taste component selected from the group consisting of sugar, oligosaccharides, fructose, and syrup.