KR20160111893A - Allium tuberosum Rottler drink and method for manufacturing the same - Google Patents

Abstract

Disclosed are an Allium tuberosum drink and a method for manufacturing the same. In an embodiment, the Allium tuberosum drink comprises a solid Allium tuberosum extract extracted from a liquid Allium tuberosum extract extracted by heating, pressing and filtering Allium tuberosum which has been washed and has been subject to water removal from the surface thereof, and refined water in which the solid Allium tuberosum extract is dissolved. The liquid Allium tuberosum extract has a pH level in a range of about 4 to about 6, and a total acid level in a range of about 0.1-0.65 %(w/v) and the solid Allium tuberosum extract solid has a Brix level in a range of about 4.5 to about 6.0. In another embodiment, the manufacturing method comprises the following steps: extracting a liquid Allium tuberosum extract from Allium tuberosum which has been washed; preparing a supplemental additive to control inherent taste and flavor of the liquid Allium tuberosum extract; and mixing the liquid Allium tuberosum extract and the supplemental additive to produce an Allium tuberosum drink. The step of extracting the liquid Allium tuberosum extract comprises : an Allium tuberosum washing step of preparing the Allium tuberosum and washing the prepared Allium tuberosum with water; an Allium tuberosum drying step of drying the Allium tuberosum to remove the water remaining on the surface of the Allium tuberosum in the Allium tuberosum washing step; an Allium tuberosum feeding step of feeding the Allium tuberosum into a press machine after the Allium tuberosum drying step; and a liquid Allium tuberosum extracting step of operating the press machine to heat, press and filter the Allium tuberosum fed to the press machine rottler and to extract the liquid Allium tuberosum.

Description

≪ Desc / Clms Page number 2 > Allium tuberosum Rottler drink and method for manufacturing the same

The present invention relates generally to leek beverages, and more particularly to leek beverages which are easy to ingest and which have alleviated spicy and bitter taste unique to leek, and a process for producing the leek beverage.

Vitamin A, B1, B2, and C are abundant as nutritional supplement. Unlike other vegetables, it contains protein, fat, and carbides, and it is rich in minerals such as calcium and potassium. According to Donguibogam, leek has the warmest properties among vegetables, and it is very effective against gastrointestinal diseases such as gastritis and gastric ulcer. Leaves are hot in the main stem and warm in roots, which helps blood circulation. Therefore, it is necessary to reconsider the "leek" as a high value functional material rather than leek as a vegetable through various functional identification and commercialization of leek.

Leek is a peculiar flavor ingredient, which is avoided because of its pungent smell, which is low in palatability as a food material. However, the present invention is intended to provide a palatable flavoring drink which is easy to ingest and which can increase the added value. It is urgent to develop a new processing technology for leek as an alternative to counteract the changes in agricultural products prices and the utilization plan of leek, which is the special product of Gyeongnam region, which has the largest cultivation area and production in the whole country. Leek is a relatively large price fluctuation during the season from late November to mid-March of the following year, but from April to August when the Japanese leeks are shipped in full, supplies are traded at lower prices than demanded And this is a major factor in reducing the income level of leek farmers.

The average price of leek was raised by 32.6% over five years from an average of 1,346 won in 2006 to an average of 1,785 won in 2010 based on the wholesale price of 500g at the Seoul Garak Market. However, the difference between the best price and the lowest price is about 3-4 times Changes in income of cultivators are large according to the time of release. Therefore, in order to adjust the market shipment according to the price trend and to secure an appropriate profit, it is necessary to create the demand of the processing leeks in addition to the method of shipment to the market. For this purpose, it is urgent to develop new processing technology and new products for the leek.

BACKGROUND ART [0002] As a background related to leek extract, Korean Patent No. KR 10-0527105 'Pharmaceutical composition for prevention and treatment of gout containing leek extract', Korean Patent No. 10-1018765 'Composition and method for extracting leukocyte anticancer effect' .

In one embodiment, a leek beverage is disclosed. The leek beverage includes leek extract solids extracted from the leek extract extracted by pressing and filtering the leek after removing the water from the surface after washing, and purified water in which the leek extract solids are dissolved. The leek extract has a pH of about 4 to about 6 and a total acid content of about 0.1 to about 0.65% (w / v), and the leek extract solids have a Brix of about 4.5 to about 6.0 .

The leek beverage may be obtained by dissolving about 5 to about 15 parts by weight or about 60 to about 110 parts by weight of the extract of the leek extract in the purified water based on 100 parts by weight of the purified water.

The leek beverage may further include an auxiliary additive dissolved in the purified water to control the taste and flavor inherent to the leek extract. The auxiliary additives may include vinegar, citric acid, maltodextrin and flavoring agents. For example, the leek beverage may contain about 5 to about 15 parts by weight of the leek extract solids, about 0.15 to about 0.55 parts by weight of the vinegar, about 0.2 to about 0.3 parts by weight of the citric acid extract, the maltodextrin About 1.5 to about 2.0 parts by weight of the flavoring agent and about 0.08 to about 0.13 parts by weight of the flavoring agent in the purified water. Alternatively, the leek beverage may contain about 60 to about 110 parts by weight of the leek extract solids, about 0.4 to about 0.7 parts by weight of the vinegar, about 0.3 to about 0.8 parts by weight of the citric acid extract, the maltodextrin About 3.5 to about 6.0 parts by weight of the flavoring agent and about 0.25 to about 0.4 part by weight of the flavoring agent in the purified water.

The leek beverage may further include a coloring agent dissolved in the purified water to control the color. In this case, the buckwheat drink may be obtained by dissolving about 0.03 to about 0.13 part by weight of the coloring agent in the purified water based on 100 parts by weight of the purified water.

In another embodiment, a method for making leek beverages is disclosed. The leek beverage manufacturing method comprises the steps of extracting leek extract from washed leek, preparing an auxiliary additive for controlling the taste and flavor inherent to the leek extract, and mixing the leek extract and the supplementary additive to produce a leek beverage Lt; / RTI > The process for extracting the leek extract includes a leash washing process in which leek is prepared and washed with water, a leek drying process in which the leek is dried to remove the water remaining on the leek surface in the process of washing with water, And extracting the leek extract by extracting the leek extract by heating the leek fed to the presser by operating the presser, pressing the leek and filtering the leek extract, and then extracting the leek extract.

The leek shaking process may include a step of naturally drying the leek washed through the leek washing process at room temperature and shade for about 2 to about 4 hours. The leek extract extracting process may include extracting the leek For about 5 to about 8 hours at about 100 to about 120 < 0 > C, followed by compression and filtration to extract the leek extract.

Meanwhile, the leek beverage manufacturing method may further include a step of extracting the leek extract liquid from the leek extract, which is performed after the leek extract is extracted. In this case, in the mixing process, the leek extract may be produced by mixing the solid extract of the leek extract and the auxiliary additives extracted in the solid fraction extraction process using purified water. Wherein the leek extract has a total acid (TA) content of about 0.1 to about 0.65% (w / v), the leach extract solids content is about 4 to about 6 Brrix ). ≪ / RTI >

The auxiliary additives may include vinegar, citric acid, maltodextrin and flavoring agents. In this case, the mixing process may include mixing about 5 to about 15 parts by weight of the leek extract solids, about 0.15 to about 0.55 parts by weight of the vinegar, about 0.2 to about 0.3 parts by weight of the citric acid, 1.5 to about 2.0 parts by weight of the flavoring agent and about 0.08 to about 0.13 parts by weight of the flavoring agent in the purified water to produce the leek beverage. As another example, the mixing process may include mixing about 60 to about 110 parts by weight of the leek extract solids, about 0.4 to about 0.7 parts by weight of the vinegar, about 0.3 to about 0.8 parts by weight of the citric acid, About 3.5 to about 6.0 parts by weight of the flavoring agent and about 0.25 to about 0.4 part by weight of the flavoring agent in the purified water to produce the leek beverage.

The auxiliary additive may further include a coloring agent dissolved in the purified water to control the color of the leek beverage. In this case, the mixing process may further include dissolving about 0.03 to about 0.13 part by weight of the coloring agent in the purified water to produce the leek beverage, based on 100 parts by weight of the purified water.

Wherein the leek beverage manufacturing method is performed after the mixing process, wherein the leek beverage is filtered using a filtering net to remove impurities remaining in the leek beverage, a leaching process performed after the leaching process, Is heated to a temperature of about 95 to about 105 DEG C, and an encapsulating process is performed after the sterilization process, which is performed after the sterilization process, while filling the container with the temperature of the pasteurized beverage at about 85 to about 105 DEG C . In this case, the leek beverage manufacturing method is performed before the sealing process, and in order to remove the fibers discharged from the leek beverage in the heating process of the leek beverage, an additional filtering process is performed to filter the fibers using an additional filtering net . The additional sieve may have a mesh size smaller than the mesh size of the first sieve mesh.

The foregoing provides only a selective concept in a simplified form as to what is described in more detail hereinafter. The present disclosure is not intended to limit the scope of the claims or limit the scope of essential features or essential features of the claims.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view for explaining a method of manufacturing a leek beverage disclosed in the present specification. FIG.

Hereinafter, embodiments disclosed in this specification will be described in detail with reference to the drawings. Like reference numerals in the drawings denote like elements, unless the context clearly indicates otherwise. The exemplary embodiments described above in the detailed description, the drawings, and the claims are not intended to be limiting, and other embodiments may be utilized, and other variations are possible without departing from the spirit or scope of the disclosed technology. Those skilled in the art will appreciate that the components of the present disclosure, that is, the components generally described herein and illustrated in the figures, may be arranged, arranged, combined, or arranged in a variety of different configurations, all of which are expressly contemplated, As shown in FIG. In the drawings, the width, length, thickness or shape of an element, etc. may be exaggerated in order to clearly illustrate the various layers (or films), regions and shapes.

It is to be understood that the singular " include " or " have " are to be construed as including the stated feature, number, step, operation, It is to be understood that the combination is intended to specify that it is present and not to preclude the presence or addition of one or more other features, numbers, steps, operations, components, parts or combinations thereof.

In each step, the identification codes (e.g., 110, 120, 130, ...) are used for convenience of explanation and the identification codes do not describe the order of the steps, Unless the specific order is described, it may occur differently from the order specified. That is, steps may occur in the same order as described, may be performed substantially concurrently, or may be performed in reverse order.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the disclosed technology belongs, unless otherwise defined. Terms defined in commonly used dictionaries should be interpreted to be consistent with meaning in the context of the relevant art and can not be construed as having ideal or overly formal meaning unless expressly defined in the present application.

Hereinafter, a leek beverage and its preparation method disclosed in the present specification will be described with reference to various examples and the like. It should be noted that the following contents are provided only for explaining the leek beverage and its manufacturing method, and it is clear that the leek beverage and its manufacturing method disclosed in this specification are not limited by the specific contents given below Leave.

Before describing the leek beverage and the method for producing the leek beverage disclosed in the present specification, the general characteristics of Leek, the sensory and physicochemical test method for leek beverage, and the specification method of Leek extract used in leek beverage will be described.

Leek (Allium tuberosum Rottler) is a perennial vegetable of Allium genus belonging to the genus Liliaceae. It can be harvested without re-seeding for up to 10 years by one time sowing, and is harvested at an interval of 30 days on average. .

Nutritional composition of leek (per 100g edible portion) division energy
kcal moisture
% protein
g Lipid
g carbohydrate
g Ash
g calcium
mg sign
mg iron
mg Native species 21 91.4 2.9 0.5 3.3 1.3 47 34 2.1 Hobachi 18 92.5 2.3 0.3 4.1 0.8 63 50 1.5 Mountain leek 29 86.2 3.5 0.1 8.8 1.4 14 82 0.3

Nutritional composition of leek (per 100g edible portion) (Subsequently) division salt
mg potassium
mg Vitamin A
IU Vitamin B1
mg Vitamin B2
mg Niacin
mg Vitamin C
mg Discard rate
% Native species 21 91.4 2.9 0.5 3.3 1.3 47 11 Hobachi 18 92.5 2.3 0.3 4.1 0.8 63 16 Mountain leek 29 86.2 3.5 0.1 8.8 1.4 14 0

(Source: Source: RDA)

Leek contains about 35% of dietary fiber per dry weight and is rich in protein, fat and carbohydrates as well as calcium, iron, vitamin C, B1 and B2. Alanine, glutamic acid, aspartic acid and valine are major amino acids And is rich in taurine, which is the final product of a sulfamic amino acid that is not commonly found in plants. Leek has antioxidant properties due to flavonoid and phenolic acid, beta-sitosterol, allicine, diallyl disulfide, and cholesterol lowering effects. According to reports from domestic researchers, various functions such as anticancer effect, antioxidant effect, antimicrobial effect, cardiovascular disease, lipid metabolism and diabetic complication have been reported.

Leek has been used as a medicinal product because it is called "kami incense" in oriental medicine. It is allyl disulfide, which is an allyl disulfide. It is combined with vitamin B1 to help absorption of vitamin B1 and to stay in the body for a long time. It is known as a beneficial ingredient by enhancing digestive power and sterilizing action. Although the leek has abundant various compounds containing sulfur such as allyl sulfide, dimethyl disulfide, and dimethyltrisul-fide, it has difficulty to commercialize it because of its unique flavor due to these aliphatic compounds.

Most of the processed foods related to leeks currently distributed in the market are noodles, dried powders, liquid juices, etc., and are processed / distributed in a form that is added to other processed products such as dumpling materials and fishmeal materials. Except for some products added as a sub-ingredient, most of the processed leek products currently sold are not selling well due to the lack of taste of consumers due to the unique spicy flavor, and the market size of leek processing products is not calculated accurately It is true. Due to the pungent odor caused by the specific fragrance ingredient of leek, the palatability as a processed food material is low. Currently, the product developed / marketed with the leek as a raw material has successfully commercialized noodles, bean paste, beverage, simple powder and juice It is absent. As for the commercialization related to leek, most of them are simple extracts or mixed with other materials, so they are used as sub-materials to develop products such as cotton, tofu, confectionary and rice cakes.

Therefore, in order to increase utilization of leek, which is poorly developed as a general processed food, the present invention proposes a method of producing a palatable beverage and a manufacturing method therefor. This study proposes a manufacturing method to secure the storage stability through physicochemical and sensory evaluation of the leek extracted beverage. For this, 1) selection of basic prescription of palatable beverage and optimal blending ratio, 2) setting of sterilization condition of leek beverage and analysis of composition change during sterilization, 3) investigation of physicochemical characteristics of beverage, 4) And 5) design of mass production process of beverage, and 6) recipe determination and beverage manufacturing method for the development of leek beverage by comparing physicochemical and sensory characteristics of beverage during storage, sediment production and flavor change. 1) Establishment and production of mass production of beverage; 2) Establishment of optimum filtration conditions; 3) Microbiological stability during storage at room temperature; and 4) Physicochemical, sensory characteristics, This study proposes a method for evaluating the production and storage stability of beverage prototypes using leek through leaching.

As a sensory and physico-chemical test method, the sugar content was measured using a digital sugar meter (RX-5000α, ATAGO Co., Japan). However, the sampled sample was measured while being maintained at 20 ° C. With respect to pH and acidity measurement, the pH of the sample was measured at 25 ° C using a pH meter (Metrohm Co., Swiss). Titratable acidity was sampled and about 10 mL of the sample kept at 25 ℃ was neutralized with 0.1 N NaOH. The number of mL of NaOH solution consumed was converted to the citric acid coefficient (0.0064). The mechanical chromaticity of the sample is represented by Hunter type L, a and b values using a color difference meter (JS555, Color Techno System Co., Japan). The common bacterial cells were sampled aseptically for the measurement of general bacteria and coliforms of the sample. The standard bacteria of the coliform group were 3.7.1 The amount was determined according to the desoxycholate lactose agar culture method. Two measurements were made for each sample type. Sensory qualities of the leek extract - containing beverage containing various extracts were investigated. The 10 sensory test subjects who were interested in this experiment and who were able to discriminate the difference were selected as sensory test agents. Sensory test for color, flavor, taste and overall palatability were performed by 5 point scoring method (1: very poor, 2: / poor, 3: fair / fair, 4: good / 5: very good / very good). Based on these sensory evaluation results, we predicted the best recipes with sensory quality.

The physicochemical examination of the leek extract may be carried out by observing the results of several physicochemical analyzes of the leek extract directly processed using the leek beverage manufacturing method disclosed in the present specification by the applicant of the present invention for setting the optimum leek drink recipe . The leek extract extracted through the leek beverage manufacturing method disclosed herein has a pH of about 4 to about 6 and a total acid content of about 0.1 to about 0.65% (w / v) The solids were found to have a Brix of about 4.5 to about 6.0.

[Table 3] below is a table showing an example of data obtained from the physicochemical examination of the leek extract. As a result of sensory evaluation of the extract of Leek extract, it was confirmed that there was no significant difference in the taste and flavor evaluated by the sensory test for the extract of Leek extract extracted within the above range.

Leek extract standard Item Sample 1 Extract (Sample) 2 Sample 3 Extract solids (Bx) 4.79 5.57 5.24 Extract pH 5.73 4.26 4.35 Extract TA (w / v%) 0.175 0.588 0.318 color Dark tan Dark tan Dark tan Item Extract (Sample) 4 Sample 5 Sample 6 Extract solids (Bx) 4.70 5.55 5.46 Extract pH 4.48 4.30 4.15 Extract TA (w / v%) 0.410 0.529 0.620 color Dark tan Dark tan Dark tan

The leeks have various beneficial functions as described above, while the preference of processed foods, particularly beverage materials, due to their inherent taste and flavor is low as described above. To utilize this leek as a beverage, it is necessary to control the taste and flavor of the leek. In the case of the leek extract extracted in the above-mentioned range, the flavor and flavor of the leek is controlled to some extent and diluted in purified water does not cause a heavy burden. However, in order to provide more desirable leek beverage for drinking, The experiment was carried out. Therefore, in the present specification, various kinds of food additives were added to the extract of Leek extracted by the manufacturing method disclosed in the present specification, and then the sensory evaluation was conducted to select a leek drink recipe suitable for drinking.

The method of manufacturing the leek beverage disclosed in the present specification and the selected leek drink recipe are as follows. First, the method of manufacturing the leek beverage disclosed in the present specification will be described.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view for explaining a method of manufacturing a leek beverage disclosed in the present specification. FIG. Referring to FIG. 1, the leek beverage manufacturing method 100 includes a leaching process 110, a preparation process 120, and a mixing process 120. In some other embodiments, the method for making leek beverages 100 may further optionally include a solids extraction process. In some other embodiments, the method for making leek beverages 100 may further include a filtration process 130, a sterilization process 140, and an encapsulation process 160 that are performed after the mixing process 120 . In some other embodiments, the method for making leek beverages 100 may further include an additional filtration process 150 that is performed prior to the sealing process 160.

In the step 110 of extracting the leek extract, the leek extract is extracted from the washed leek. In one embodiment, the extracting step 110 of extracting leek extract comprises a leek washing process in which leek is prepared and washed with water, a leek extract which is dried to remove the water remaining on the leek surface in the leek washing process, The leek extract is extracted by extracting the leek extract by heating the leek fed to the presser by operating the presser and pressing and filtering the leek after the leek is dried and the leek is dried, Process. The leek washing process may be carried out, for example, by washing the leek two or three times with the groundwater flowing through the groundwater. The leek shaking process may be performed by, for example, naturally drying the leek washed through the leek washing process at room temperature and shade for about 2 to about 4 hours. The extraction process of the leek extract may be performed, for example, by heating the leek charged to the press in a temperature range of about 100 to about 120 ° C. for about 5 to about 8 hours, followed by compression and filtration to extract the leek extract. For example, the leek extract extracted through the leek extract extraction process has a total acid (TA) content of about 0.1 to about 0.65% (w / v) and a leucine content of about 4 to about 6 You can have a sugar content of Brix.

The process 120 of preparing the supplement is performed to control the taste and flavor inherent to the leek extract. Also, the process 120 of preparing the supplementary additive may be performed to control the color of the leek beverage. The mixing process 120 is performed by mixing the leek extract and the supplementary additive to produce a leek beverage. For example, the leek beverage can be performed by directly mixing the leek extract and the auxiliary additive in purified water. As another example, the leek beverage may be prepared by mixing the leek extract solids extracted from the leek extract with purified water in the purified water together with the auxiliary additives. In order to easily control the contents of the leek extract and the auxiliary additives contained in the leek beverage, it may be preferable to utilize the leek extract solids to produce the leek beverage. For the sake of convenience of explanation, the method of manufacturing the leek beverage according to the present invention will be described mainly on the method of producing the leek beverage by utilizing the solid content of the leek extract and the supplementary additive. It should be clear that this explanation does not purposely exclude the method of manufacturing the leek beverage by utilizing the leek extract itself. It will be easily understood by those skilled in the art that the above-mentioned supplemental additives are directly added to the above-mentioned leek extract solution and then mixed with purified water through the method of manufacturing the leek beverage from the leek extract solids described in the present specification to easily prepare the leek beverage It will be obvious that there will be.

The solid content extraction process is performed after extracting the leek extract (110), and the leek extract solid matter is extracted from the leek extract. Wherein the leek extract solids have a total acid (TA) content of about 0.1 to about 0.65% (w / v) and a sugar content of about 4 to about 6 Brix, / RTI > The leek extract solids extracted through the solid fraction extraction process may be mixed with the auxiliary additives and purified water through a mixing process 120 to produce a leek beverage. The mixing process 120 may proceed in two types. One of the two types is a mixing process for a leek drink which can be used as a general beverage because the content of leek is relatively low and the other one is a mixing process for a leek beverage which can be used as a pouch drink because the content of leek is relatively high to be.

A mixing process for the leek beverage which can be used as a general beverage will be described as follows. First, extracts from the leek extract having a total acid (TA) content of about 0.1 to about 0.65% (w / v) and a sugar content of about 4 to about 6 Brix, having a pH of about 4 to about 6, The leek extract solids are prepared. In addition, a secondary additive comprising vinegar, citric acid, maltodextrin and flavoring agent is prepared. The auxiliary additive may further include a colorant.

Next, about 5 to about 15 parts by weight of the leek extract solids, about 0.15 to about 0.55 parts by weight of the vinegar, about 0.2 to about 0.3 part by weight of the citric acid, about 1.5 to about 2.0 parts by weight of the maltodextrin And about 0.08 to about 0.13 parts by weight of the flavoring agent may be mixed and dissolved in purified water to produce the leek beverage as a general beverage. In this case, the coloring agent may be further mixed with the purified water, and the coloring agent may be mixed into the purified water by dissolving about 0.03 to about 0.13 part by weight of the coloring agent in the purified water, based on 100 parts by weight of the purified water.

A mixing process for the leek beverage which can be used as a pouch drink will be described as follows. First, extracts from the leek extract having a total acid (TA) content of about 0.1 to about 0.65% (w / v) and a sugar content of about 4 to about 6 Brix, having a pH of about 4 to about 6, The leek extract solids are prepared. In addition, a secondary additive comprising vinegar, citric acid, maltodextrin and flavoring agent is prepared. The auxiliary additive may further include a colorant.

Next, about 5 to about 15 parts by weight of the leek extract solids, about 0.4 to about 0.7 parts by weight of the vinegar, about 0.3 to about 0.8 part by weight of the citric acid, about 3.5 to about 6.0 parts by weight of the maltodextrin, And about 0.25 to about 0.4 part by weight of the flavoring agent may be mixed and dissolved in purified water to produce the leek beverage as a general beverage. In this case, the coloring agent may be further mixed with the purified water, and the coloring agent may be mixed into the purified water by dissolving about 0.03 to about 0.13 part by weight of the coloring agent in the purified water, based on 100 parts by weight of the purified water.

The filtration process 130 is performed after the mixing process 120. In order to remove the impurities remaining in the leek beverage, the leek beverage may be filtered using a filtering net. In one example, the filtration process 130 can be performed through a sieve having a mesh size of about 10 um.

The sterilization process 140 is performed after the filtration process 130, and the filtered leek beverage can be sterilized by heating at about 95 to about 105 ° C. As a result of the sterilization process (140), it was found that the general bacteria died at about 95 ° C and the coliform group died at about 75 ° C. In addition, as shown in [Table 4], the sensory quality characteristics of the leek beverage through the sterilization process (140) were evaluated. As a result, it was confirmed that the sensory characteristics were almost the same Respectively. The temperature range of the sterilization process 140 is set through the sterilization process 140, and the coliform bacteria, general bacteria, and the like that may be contained in the leek beverage filtered through the sterilization process 140 may be killed.

Sensory characteristics and microbial survival according to sterilization temperature Sterilization temperature 50 ℃ 75 ℃ 95 ℃ 105 ℃ 115 ℃ 125 ℃ color 4.6 4.4 4.3 4.2 3.9 3.6 incense 4.6 4.5 4.4 4.4 4.1 3.7 flavor 4.7 4.6 4.6 4.6 4.4 4.1 Comprehensive likelihood 4.6 4.5 4.4 4.4 4.1 3.8 Common bacteria + ^* + ^* - ^** - ^** - ^** - ^** Coliform group + ^* - ^** - ^** - ^** - ^** - ^{** *} (+) means is positive.
^** (-) means is negative.

The sealing process 160 is performed after the sterilization process 140. The sealing process may be performed while the temperature of the sterilized vermicelli beverage is maintained in the range of about 85 to about 105 ° C while filling the container. The reason for maintaining the temperature is to sterilize the inside of the container during the sealing process.

The additional filtration process 150 may be performed before the encapsulation process 160 and the fiber may be filtered using an additional screen to remove the fibers discharged from the cheek beverage in the heating process of the cheek beverage . In this case, the additional sieve may have a mesh size smaller than the mesh size of the first sieve mesh. The mesh size of the additional sieving mesh may have a size of, for example, about 5 um. The leek beverage filtered through the additional filtration process 150 may be filled and sealed in the container through the filling process 160. Through the above-described process, the leek beverage disclosed in the present specification can be produced.

Next, the leek drinks disclosed in the present specification will be described. First, the recipe of the leek beverage as a drink which can be used as a general beverage is as follows because the concentration of leek extract is relatively low.

In one embodiment, a leek beverage as a beverage generally acceptable as a general beverage has a pH of about 4 to about 6, a Total Acid content of about 0.1 to about 0.65% (w / v), and a pH of about 4.5 to about 6.0 Can be obtained by mixing the leek extract solids extracted from the leek extract having the Brix into purified water. In this case, the leek beverage as a general beverage may be obtained by mixing about 5 to about 15 parts by weight of the leek extract with the purified water, based on 100 parts by weight of the purified water.

In another embodiment, the leek beverage as a regular beverage may be obtained by mixing the leek extract solids with a food additive and providing it to purified water. As the auxiliary additives, vinegar, citric acid, maltodextrin, flavoring agents, coloring agents and the like may be used. As the vinegar, apple vinegar may be used as an example. As the flavoring agent, flavoring agents such as grape flavor, aloe flavor, and mixed vegetable flavor may be used. As the coloring agent, gardenia green, green color, etc. may be used. Vinegar, and citric acid may be used for controlling the taste of the above-mentioned leek by providing sour taste. Maltodextrin can be used to control the flavor of the leek intrinsic by providing sweetness. The flavoring agent can be used for controlling the fragrance of the leek. Through the use of the coloring material, it is possible to control the color change of the leek beverage according to the leek content.

For example, the leek beverage containing the supplemental additive may contain about 5 to about 15 parts by weight of the leek extract solids, about 0.15 to about 0.55 parts by weight of the leek extract, about 0.2 to about 0.3 parts by weight of citric acid, , About 1.5 to about 2.0 parts by weight of the maltodextrin and about 0.08 to about 0.13 parts by weight of the flavoring agent in the purified water.

As another example, the leek beverage containing the supplemental additive may contain about 5 to about 15 parts by weight of the leek extract solids, about 0.15 to about 0.55 parts by weight of the leek extract, about 0.2 to about 0.3 parts by weight of citric acid, From about 1.5 to about 2.0 parts by weight of the maltodextrin, from about 0.08 to about 0.13 parts by weight of the flavoring agent, and from about 0.03 to about 0.13 parts by weight of the colorant in the purified water.

Next, the recipe of the leek beverage as a pouch drink that can be used as a pouch beverage is as follows because the concentration of the leek extract is relatively high.

In one embodiment, a leek beverage as a pouch beverage that can be consumed as a pouch beverage has a pH of about 4 to about 6, a Total Acid content of about 0.1 to about 0.65% (w / v) Can be obtained by mixing the leek extract solids extracted from the leek extract having the Brix of Brix into purified water. In this case, the leek beverage as a pouch drink may be obtained by mixing about 60 to about 110 parts by weight of the leek extract liquid with the purified water, based on 100 parts by weight of the purified water.

In another embodiment, the leek beverage as a pouch beverage may be obtained by mixing the leek extract solids with a food additive and providing the beverage to purified water. As the auxiliary additives, vinegar, citric acid, maltodextrin, flavoring agents, coloring agents and the like may be used. As the vinegar, apple vinegar may be used as an example. As the flavoring agent, flavoring agents such as grape flavor, aloe flavor, and mixed vegetable flavor may be used. As the coloring agent, gardenia green, green color, etc. may be used. Vinegar, and citric acid may be used for controlling the taste of the above-mentioned leek by providing sour taste. Maltodextrin can be used to control the flavor of the leek intrinsic by providing sweetness. The flavoring agent can be used for controlling the fragrance of the leek. Through the use of the coloring material, it is possible to control the color change of the leek beverage according to the leek content.

For example, the leek beverage containing the supplemental additive may be present in an amount of about 60 to about 110 parts by weight based on 100 parts by weight of the purified water, about 0.4 to about 0.7 part by weight of the vinegar, about 0.3 to about 0.8 part by weight About 3.5 to about 6.0 parts by weight of the maltodextrin and about 0.25 to about 0.4 part by weight of the flavoring agent in the purified water.

As another example, the leek beverage having the supplemental additive may contain about 60 to about 110 parts by weight of solids of the leek extract, about 0.4 to about 0.7 parts by weight of the vinegar, about 0.3 to about 0.8 parts by weight of citric acid, About 3.5 to about 6.0 parts by weight of the maltodextrin, about 0.25 to about 0.4 part by weight of the flavoring agent and about 0.03 to about 0.13 parts by weight of the coloring agent in the purified water.

The following examples are intended to illustrate the experiments carried out to select the numerical range of the supplementary additive. For convenience of explanation, the sensory evaluation results according to the content of the above-mentioned supplementary additives are shown in Table 1, with respect to the solid content (Sample 1) of the leek extract. It is noted that among the following examples, the examples which were carried out outside the numerical range of the above-mentioned auxiliary additives are examples for showing that the numerical range of the above-mentioned auxiliary additives has meaningful significance. Further, in proceeding from Examples 1 to 12, for the purpose of providing the adhesive force of the leek beverage, providing a preservative function, and preventing oxidation, Na supplemented citric acid, Vitamin C, enzyme-treated stevia, complexed golden extract, pectin, zinc oxide, And the other additives were added.

The physicochemical specifications of leek extract (Bx 4.79, pH 5.73, TA 0.175) of Sample 1 are shown in Table 5 below.

Leek extraction standard Item standard Extract solids (Bx) 4.79 Extract pH 5.73 Extract TA (w / v%) 0.175 color Dark tan Sensuality With a little spicy taste
Persimmon flavor retained

In order to select the optimum mixing ratio, the sensory quality characteristics were varied according to the mixing ratio of beverages over a total of twelve intervals. Each recipe, product standard and sensory evaluation were as follows. The first to sixth recipe evaluations are for recipe evaluation of leek beverage as a beverage that can be used as a general beverage because the concentration of leek extract is relatively low. The 7th to 8th recipe evaluation is about recipe evaluation of leek beverage as a pouch beverage which can be used as a pouch drink because the concentration of leek extract is relatively high.

(First recipe evaluation)

[First recipe] Material name standard Formulation ratio (%) Leek extract  4.8 Bx 20,000 Liquid fructose 6.700 Jungbang 5.000 Citric acid myriad 0.200 Citric acid Na 0.050 Vitamin C 0.050 Maltodextrin 1.500 Enzyme treatment Stevia Stevent Fresh 0.030 Green collar 0.050 Composite Golden Extract 0.030 pectin JMJ 0.100 Grape incense K110621 0.100 Purified water 66.190 Sum 100

[Primary Product Standard]  division Physical and chemical examination Microbiological examination  Before sterilization After sterilization Item  standard  result Brix (%) 13.22 13.25 Common bacteria 100 cfu / ml or less 0 pH 3.63 3.63 Coliform group voice voice TA (w / v%) 0.289 0.291 Fungus - 0

[Primary sensory evaluation] division sweetness bitter Sour taste incense color Comprehensive likelihood result 2.8 2.6 4.0 2.5 3.2 2.9

As a result of sensory evaluation with 10 sensory test agents after mixing and sterilizing beverages according to the first recipe setting, the acidity was generally excellent but the sweetness, bitterness, incense, color, and overall acceptability were generally unsatisfactory. Therefore, it was necessary to reduce the content of the leek extract and to prepare a second recipe for complementing the bitter taste and improving the flavor.

(Second recipe evaluation)

In order to supplement sweetness, bitter taste, color, and overall preference to reflect 1st sensory evaluation result, 5% of Leek extract and 2.5% of white pearl were reduced, 0.3% of apple vinegar was added to mask bitter taste, The second recipe was established to reduce the content of grape flavor by 50% and to add 0.05% of aloe flavor to 0.5% increase in green collar and flavor.

[Second recipe] Material name standard Formulation ratio (%) Leek extract  4.8 Bx 15,000 Liquid fructose 6.700 Jungbang 2.500 Citric acid myriad 0.200 Citric acid Na 0.050 Vitamin C 0.050 Maltodextrin 1.500 Enzyme treatment Stevia Stevent Fresh 0.030 Green collar 0.100 Composite Golden Extract 0.030 pectin JMJ 0.100 Apple vinegar 0.300 Grape incense K110621 0.050 Aloe flavored J060914 0.050 Purified water 73.34 Sum 100

[Secondary Product Standard]  division Physical and chemical examination Microbiological examination  Before sterilization After sterilization Item  standard  result Brix (%) 10.53 10.53 Common bacteria 100 cfu / ml or less 0 pH 3.365 3.65 Coliform group voice voice TA (w / v%) 0.292 0.290 Fungus - 0

[Secondary sensory evaluation] division sweetness bitter Sour taste incense color Comprehensive likelihood result 3.0 2.9 4.0 2.8 3.3 3.0

The beverage according to the second recipe setting was blended and sterilized, and then the sensory test was carried out through 10 sensory test agents and the recipe was modified according to the result. Evaluation opinions of sensory test agents are sweet, bitter, incense, color in the 1st. Overall, the preference was better, but there was a lack of commercialization, so I decided to reset the third respex to improve the sweetness, bitterness, incense, color and general taste.

(Third recipe evaluation)

In order to complement the sweetness and bitter taste by reflecting the results of the second sensory evaluation, the leek extract was reduced by 5%. To complement the color, the green color was replaced by gardenia green (BC. MSG), and bitterness, spicy and flavor were supplemented The content of apple vinegar was adjusted and the third recipe was confirmed by replacing the vinegar with the mixed vegetable flavor.

[3rd recipe] Material name standard Formulation ratio (%) Leek extract  4.8 Bx 10,000 Liquid fructose 6.700 Jungbang 2.500 Citric acid myriad 0.200 Citric acid Na 0.050 Vitamin C 0.050 Maltodextrin 1.500 Enzyme treatment Stevia Stevent Fresh 0.030 Gardenia Green BC 0.050 Composite Golden Extract 0.030 pectin JMJ 0.100 Apple vinegar 0.400 Aloe flavored J060914 0.050 Incense of mixed vegetables H070555 0.030 Purified water 78.31 Sum 100

[Third Product Standard]  division Physical and chemical examination Microbiological examination  Before sterilization After sterilization Item  standard  result Brix (%) 10.84 10.89 Common bacteria 100 cfu / ml or less 0 pH 3.47 3.48 Coliform group voice voice TA (w / v%) 0.301 0.302 Fungus - 0

[Third Sensory Evaluation] division sweetness bitter Sour taste incense color Comprehensive likelihood result 3.2 3.2 4.1 2.8 4.0 3.3

As a result of sensory testing with 10 sensory test agents after compounding and sterilizing beverages according to the third recipe setting, the common opinion of the sensory test agents was that the color was significantly improved compared to the second, and the sweetness, bitterness, sourness, Was better than the second recipe but it was suggested that the flavor should be supplemented.

(4th recipe evaluation)

In order to reflect the results of the third sensory evaluation, the fourth recipe was to be supplemented with the fragrance only in the third recipe, and the recipe was reset to observe the result. In the third recipe, a fourth recipe was established combining grape flavor and aloe flavor combined with 0.03% grape flavor and 0.05% aloe flavor.

[Fourth Recipe] Material name standard Formulation ratio (%) Leek extract  4.8 Bx 10,000 Liquid fructose 6.700 Jungbang 2.500 Citric acid myriad 0.200 Citric acid Na 0.050 Vitamin C 0.050 Maltodextrin 1.500 Enzyme treatment Stevia Stevent Fresh 0.030 Gardenia Green BC 0.050 Composite Golden Extract 0.030 pectin JMJ 0.100 Apple vinegar 0.400 Grape incense K110621 0.030 Aloe flavored J060914 0.050 Purified water 78.31 Sum 100

[Fourth product standard]  division Physical and chemical examination Microbiological examination  Before sterilization After sterilization Item  standard  result Brix (%) 10.81 10.88 Common bacteria 100 cfu / ml or less 0 pH 3.49 3.48 Coliform group voice voice TA (w / v%) 0.301 0.303 Fungus - 0

[Fourth Sensory Evaluation] division sweetness bitter Sour taste incense color Comprehensive likelihood result 3.2 3.2 4.1 2.9 4.0 3.3

The beverage according to the 4th recipe setting was blended and sterilized, and sensory evaluation was carried out by 10 sensory testers. As a result of sensory evaluation, the results were almost the same as those of the third sensory evaluation. In addition, 340ml PET container products required to lower the sweetness in order to lightly ingest such as tea, and it was required that bitterness and hot spice should be supplemented more.

(5th recipe evaluation)

In order to compensate for sugar content, bitterness and pungency, the content of leek extract was lowered by 2%, the enzyme treated stevia was lowered by 0.01%, and the liquid fructose was completely excluded. In order to improve the color, it was decided to reduce 0.02% of gardenia green, and 0.03% of aloe flavor and mixed vegetables to improve the flavor, considering that the content of leek extract was lowered.

[5th recipe] Material name standard Formulation ratio (%) Leek extract  4.8 Bx 8.000 Jungbang 2.500 Citric acid myriad 0.200 Citric acid Na 0.050 Vitamin C 0.050 Maltodextrin 1.500 Enzyme treatment Stevia Stevent Fresh 0.020 Gardenia Green BC 0.030 Composite Golden Extract 0.030 pectin JMJ 0.100 Apple vinegar 0.400 Incense of mixed vegetables H070555 0.030 Aloe flavored J060914 0.050 Purified water 87.04 Sum 100

[5th product specification]  division Physical and chemical examination Microbiological examination  Before sterilization After sterilization Item  standard  result Brix (%) 4.87 4.90 Common bacteria 100 cfu / ml or less 0 pH 3.38 3.43 Coliform group voice voice TA (w / v%) 0.284 0.280 Fungus - 0

[5th sensory evaluation] division sweetness bitter Sour taste incense color Comprehensive likelihood result 4.2 4.5 4.2 4.4 4.8 4.5

The drinks were mixed and sterilized according to the 5th recipe set, and sensory tests were carried out by 10 sensory testers. As a result of the sensory evaluation, it was found that the beech beverage was very close to the beverage which can be drunk like tea, and that it had sensual merchandise property and the opinion that the sweetness and sour taste should be further lowered. And that the content of leek extract should be higher in order to improve the blood circulation, known as leek effect, and to improve the functionalities of gynecological and liver function improvement.

(6th recipe evaluation)

Based on the results of the fifth sensory evaluation, two types of recipes were selected, one for drinking tea and the other for increasing the content of leek extract. The sixth recipe setting, which can be drunk like tea, reflects the result of the 5th sensory evaluation that the sweetness and sourness are strong, and it improves the sweetness with the enzyme treated stevia by 0.01%. And lowered the sour taste by 50% to reduce the apple vinegar to confirm the sixth recipe.

[6th recipe] Material name standard Formulation ratio (%) Leek extract  4.8 Bx 8.000 Citric acid myriad 0.200 Citric acid Na 0.050 Vitamin C 0.050 Maltodextrin 1.500 Enzyme treatment Stevia Stevent Fresh 0.030 Gardenia Green BC 0.030 Composite Golden Extract 0.030 pectin JMJ 0.100 Apple vinegar 0.200 Incense of mixed vegetables H070555 0.030 Aloe flavored J060914 0.050 Purified water 89.73 Sum 100

[6th product specification]  division Physical and chemical examination Microbiological examination  Before sterilization After sterilization Item  standard  result Brix (%) 2.39 2.40 Common bacteria 100 cfu / ml or less 0 pH 3.39 3.40 Coliform group voice voice TA (w / v%) 0.265 0.269 Fungus - 0

[6th sensory evaluation] division sweetness bitter Sour taste incense color Comprehensive likelihood result 4.8 4.7 4.6 4.8 4.8 4.8

The beverage according to the 6th recipe setting was blended and sterilized, and sensory evaluation was carried out through 10 sensory tests. Most of the sensory test agents were satisfied with the sensual parts such as sweetness, bitter taste, acidity, flavor, color, and overall acceptability, and concluded that the product had sufficient commerciality.

(7th recipe evaluation)

Based on the results of the 5th sensory evaluation, we decided to set up two types of recipes, one that can drink like tea and the other that increases the content of leek extract. , The content of leek extract was set at 15%, and the sweetness and sweetness of the masking method of bitter and spicy taste were set to reflect the opinion that the content of the leek extract should be increased to improve the blood circulation, To increase the sour taste, 3.5% of liquid fructose and 2.5% of white sugar were added and 0.1% of apple vinegar was added to set the recipe.

[7th recipe] Material name standard Formulation ratio (%) Leek extract  4.8 Bx 15,000 Jungbang 3.500 Liquid fructose 2.500 Citric acid myriad 0.200 Citric acid Na 0.050 Vitamin C 0.050 Maltodextrin 1.500 Enzyme treatment Stevia Stevent Fresh 0.030 Gardenia Green BC 0.030 Composite Golden Extract 0.030 pectin JMJ 0.100 Apple vinegar 0.300 Grape incense H070555 0.050 Aloe flavored J060914 0.050 Purified water 76.61 Sum 100

[7th product specification]  division Physical and chemical examination Microbiological examination  Before sterilization After sterilization Item  standard  result Brix (%) 8.03 8.05 Common bacteria 100 cfu / ml or less 0 pH 3.56 3.57 Coliform group voice voice TA (w / v%) 0.293 0.298 Fungus - 0

[7th sensory evaluation] division sweetness bitter Sour taste incense color Comprehensive likelihood result 4.0 4.1 4.1 4.0 4.0 4.0

The beverage according to the 7th recipe setting was blended and sterilized, and sensory evaluation was carried out by 10 sensory testers. Most of the sensory test agents concluded that the sensory parts such as sweetness, bitter taste, acidity, flavor, color, and overall acceptability were somewhat inappropriate and about 340ml of PET containers, As a result.

As a result of the sensory evaluation, it was determined that the application of 340ml PET container could be commercialized. Considering the distribution route and the consumer layer in future, the application of about 100ml pouch type container is further examined. In addition to the sensory taste of tea type, The content of leek extract was increased to enable the dilution to be drunk, so that the sensuality of rich flavor rich in leek flavor was promoted.

In addition, the recipe was developed to remove the spicy and bitter taste of leek while maintaining the rich and rich taste of the leek extract.

(8th recipe evaluation)

First, the content of the leek extract was set to 50%, and the sweetness was increased to 10% for liquid fructose and 5.5% for black sugar. In order to increase sour taste, citric acid was set at 0.5%, which is 2.5 times that of the sixth recipe, and the 8th recipe was set considering the addition of 0.05% zinc oxide and the increase of the synthetic flavoring agent for bitter taste removal.

[8th recipe] Material name standard Formulation ratio (%) Leek extract  4.8 Bx 50,000 Jungbang 5.500 Liquid fructose 10,000 Citric acid myriad 0.500 Citric acid Na 0.050 Vitamin C 0.050 Maltodextrin 1.500 Enzyme treatment Stevia Stevent Fresh 0.030 Gardenia Green BC 0.080 Composite Golden Extract 0.030 pectin JMJ 0.200 Apple vinegar 0.300 Zinc oxide 0.050 Grape incense H070555 0.070 Aloe flavored J060914 0.100 Purified water 31.54 Sum 100

[8th product specification]  division Physical and chemical examination Microbiological examination  Before sterilization After sterilization Item  standard  result Brix (%) 17.87 18.02 Common bacteria 100 cfu / ml or less 0 pH 3.62 3.61 Coliform group voice voice TA (w / v%) 0.632 0.636 Fungus - 0

[8th sensory evaluation] division sweetness bitter Sour taste incense color Comprehensive likelihood result 3.4 4.0 3.2 3.6 3.4 3.5

The beverage according to the 8th recipe setting was blended and sterilized, and the sensory evaluation was carried out through 10 sensory test agents. Most of the sensory test agents were strong in sweetness and sour taste, and they were somewhat unsuitable for sensual parts such as bitter taste, incense, color, and overall taste, In particular, there was an opinion that the sour taste was too strong by the added citric acid to remove the pale color, bitter taste and spicy taste due to the increase of the leek extract content,

(9th recipe evaluation)

As a result of 8th sensory evaluation, when the content of leek extract was high, sensory evaluation score was rather low due to deterioration of bitter taste, hot taste, flavor and color. In order to develop a sensory quality leek beverage, it is reasonable to reset the content of leek extract. The 9th recipe set was to observe the difference in sensory properties when 70% of leek extract was contained.

The content of leek extract was set at 70%, which was 20% higher than the 8th recipe setting. Recipe setting was needed to supplement the increase of sweetness, bitter taste, hot taste and dark brown color and flavor improvement with increasing leek extract . Liquid fructose and white sugar were reduced to 1% and 3.5%, respectively, in order to reduce the sweetness. In order to reduce sour taste, citric acid content was reduced by 50% compared to the 8th recipe setting, and 0.2% of apple vinegar was added to mask the bitter and spicy taste, and 0.2% of phosphoric acid was added to adjust the pH of the product. 0.02% of green and 0.03% and 0.05% of vinegar and aloe flavor were added to improve the flavor, respectively.

[9th recipe] Material name standard Formulation ratio (%) Leek extract  4.8 Bx 70,000 Jungbang 2.000 Liquid fructose 9.000 Citric acid myriad 0.250 Citric acid Na 0.050 Vitamin C 0.050 Maltodextrin 1.500 Enzyme treatment Stevia Stevent Fresh 0.030 Gardenia Green BC 0.100 Composite Golden Extract 0.030 pectin JMJ 0.200 Apple vinegar 0.500 Zinc oxide 0.050 Phosphoric acid 0.200 Grape incense H070555 0.100 Aloe flavored J060914 0.150 Purified water 15.790 Sum 100

[9th product standard]  division Physical and chemical examination Microbiological examination  Before sterilization After sterilization Item  standard  result Brix (%) 14.87 14.91 Common bacteria 100 cfu / ml or less 0 pH 3.74 3.77 Coliform group voice voice TA (w / v%) 0.685 0.690 Fungus - 0

[9th sensory evaluation] division sweetness bitter Sour taste incense color Comprehensive likelihood result 3.8 4.2 3.3 3.5 3.2 3.4

The beverage according to the 9th recipe setting was blended and sterilized, and then sensory evaluation was carried out by 10 sensory test agents. The opinions of the sensory test agents were evaluated that the sweetness, bitterness, sourness, and aroma were not significantly different from those of the 8th recipe, and the color was rather bad. In addition, strong spicy taste, it was the opinion that the ability to drink directly to the lack of power. As a result, it was judged that the higher the content of leek extract was, the more the perfume such as the pungent taste, the bitter taste and the grassy smell was limited.

(10th recipe evaluation)

As a result of the 9th sensory evaluation, when the content of leek extract was high, the sensory evaluation score was rather low due to the deterioration of the bitter taste, spicy taste, grassy flavor and color. In order to develop sensory quality leek beverages, it is necessary to maintain the content of leek extract at an appropriate level, to control the ratio of sugar and acid, to increase the flavor and to complement the color. In the 10th recipe setting, the content of leek extract was set to 20%, and to adjust the proper ratio of sugar and acid, the amount of juice of apple juice, apple vinegar, and the amount of extract, 10% recipe was set by increasing 1.0% maltodextrin in order to control the amount of flavor and aroma and increase the weight of beverage.

[10th recipe] Material name standard Formulation ratio (%) Leek extract  4.8 Bx 20,000 Jungbang 3.500 Liquid fructose 9.000 Citric acid myriad 0.250 Citric acid Na 0.050 Vitamin C 0.050 Maltodextrin 2.500 Enzyme treatment Stevia Stevent Fresh 0.030 Gardenia Green BC 0.050 Composite Golden Extract 0.030 pectin JMJ 0.200 Apple vinegar 0.300 Zinc oxide 0.050 Phosphoric acid 0.050 Grape incense H070555 0.070 Aloe flavored J060914 0.100 Purified water 63.770 Sum 100

[Tenth product specification]  division Physical and chemical examination Microbiological examination  Before sterilization After sterilization Item  standard  result Brix (%) 17.90 14.81 Common bacteria 100 cfu / ml or less 0 pH 3.60 3.66 Coliform group voice voice TA (w / v%) 0.379 0.336 Fungus - 0

[10th sensory evaluation] division sweetness bitter Sour taste incense color Comprehensive likelihood result 3.8 4.8 4.4 4.4 4.9 4.5

The beverage according to the 10th recipe setting was blended and sterilized, and sensory evaluation was carried out through 10 sensory tests. The evaluation opinions of the sensory test agents were evaluated as a commoditizable product with a general preference degree of 4.5, but it was evaluated that the content of the leek extract was low and the sweetness was strong and it was somewhat insufficient to feel the original taste of the leek.

(11th recipe evaluation)

As a result of the 10th sensory evaluation, the content of leek extract was low and the content of leek extract was doubled to 40%, and the increase of sugar content and pH was decreased Liquid fructose was reduced by 0.5%, citric acid was decreased by 0.07%, and 11th recipe was set.

[11th recipe] Material name standard Formulation ratio (%) Leek extract  4.8 Bx 40,000 Jungbang 3.500 Liquid fructose 8.500 Citric acid myriad 0.320 Citric acid Na 0.050 Vitamin C 0.050 Maltodextrin 2.500 Enzyme treatment Stevia Stevent Fresh 0.030 Gardenia Green BC 0.050 Composite Golden Extract 0.030 pectin JMJ 0.200 Apple vinegar 0.300 Zinc oxide 0.050 Phosphoric acid 0.050 Grape incense H070555 0.070 Aloe flavored J060914 0.100 Purified water 44.200 Sum 100

[11th product specification]  division Physical and chemical examination Microbiological examination  Before sterilization After sterilization Item  standard  result Brix (%) 15.46 15.45 Common bacteria 100 cfu / ml or less 0 pH 3.79 3.74 Coliform group voice voice TA (w / v%) 0.435 0.439 Fungus - 0

[11th sensory evaluation] division sweetness bitter Sour taste incense color Comprehensive likelihood result 4.0 4.6 4.4 4.8 4.8 4.6

The drinks were mixed and sterilized according to the 11th recipe set, and sensory tests were carried out by 10 sensory testers. The opinions of the sensory test agents were satisfactory for the incense and color of the leek, and the overall acceptance score was 4.6. The content of leek extract was moderate but the sweetness and sourness were strong, suggesting that the flavor of the leek was somewhat lacking.

(12th recipe evaluation)

As a result of the 11th sensory evaluation, it was found that the content of leek extract was satisfactory, satisfying the fragrance and color, and having a high sugar content and acidity, reflecting the evaluation result that the flavor of the leek was insufficient, the liquid fructose was reduced by 6.0% In order to lower the acidity, 0.12% of citric acid was reduced, and the 12th recipe was set to completely eliminate sodium citrate and zinc oxide.

[12th recipe] Material name standard Formulation ratio (%) Leek extract  4.8 Bx 40,000 Liquid fructose 2.500 Citric acid myriad 0.200 Vitamin C 0.050 Maltodextrin 2.500 Enzyme treatment Stevia Stevent Fresh 0.030 Gardenia Green BC 0.050 Composite Golden Extract 0.030 pectin JMJ 0.200 Apple vinegar 0.300 Phosphoric acid 0.050 Grape incense H070555 0.070 Aloe flavored J060914 0.100 Purified water 53.920 Sum 100

[12th product specification]  division Physical and chemical examination Microbiological examination  Before sterilization After sterilization Item  standard  result Brix (%) 6.94 6.95 Common bacteria 100 cfu / ml or less 0 pH 3.31 3.30 Coliform group voice voice TA (w / v%) 0.357 0.358 Fungus - 0

[12th sensory evaluation] division sweetness bitter Sour taste incense color Comprehensive likelihood result 4.8 4.7 4.8 4.8 4.8 4.8

The beverages were mixed and sterilized according to the 12th recipe set, and then sensory tests were carried out by 10 sensory testers. The opinions of the sensory test agents were satisfied with the ratio of sugar and acid, the flavor and color were also satisfactorily satisfied, As a result of the sensory test, it was determined that the commerciality was sufficient, and the 12th recipe was set as the final recipe.

The range of content of the supplementary additive added to the leek beverage disclosed in the present specification was selected by repeating the above-described procedures for Sample 1 after selecting additional samples from the leek extract solid content through the leek beverage preparation method.

From the foregoing it will be appreciated that various embodiments of the present disclosure have been described for purposes of illustration and that there are many possible variations without departing from the scope and spirit of this disclosure. And that the various embodiments disclosed are not to be construed as limiting the scope of the disclosed subject matter, but true ideas and scope will be set forth in the following claims.

Claims (9)

In leek drinks,
The leek drink
Leek extract solids extracted from leek extracts extracted by pressing and filtration after leaching of leached lees after washing; And
The purified water having the solid content of the leek extract dissolved therein,
The leek extract has a pH of 4 to 6 and a total acid content of 0.1 to 0.65% (w / v)
The leek extract has a solid content of 4.5 to 6.0 Brix. The method according to claim 1,
The leek beverage is obtained by dissolving 5 to 15 parts by weight or 60 to 110 parts by weight of the leek extract solids in the purified water based on 100 parts by weight of the purified water. 3. The method of claim 2,
The leek beverage further comprises an auxiliary additive dissolved in the purified water to control the taste and flavor inherent to the leek extract,
The auxiliary additives include vinegar, citric acid, maltodextrin and flavoring agents,
The leek beverage comprises 5 to 15 parts by weight of the leek extract solids, 0.15 to 0.55 parts by weight of the vinegar, 0.2 to 0.3 parts by weight of citric acid, 1.5 to 2.0 parts by weight of the maltodextrin, and 0.08 To 0.13 part by weight of the water-soluble polymer in the purified water,
Wherein the leek beverage comprises 60 to 110 parts by weight of the leek extract solids, 0.4 to 0.7 parts by weight of the vinegar, 0.3 to 0.8 parts by weight of citric acid, 3.5 to 6.0 parts by weight of the maltodextrin and 0.25 to 10 parts by weight of the flavoring agent 0.25 ≪ / RTI > to 0.4 part by weight of the above-mentioned < RTI ID = 0.0 > Extracting the leek extract from the leached leeks;
Preparing an auxiliary additive for controlling the taste and flavor inherent to the leek extract; And
Mixing the leek extract and the auxiliary additive to produce a leek beverage,
The above process of extracting the leek extract
Leek washing process in which leeks are prepared and washed with water;
A leek drying process for drying the leek to remove the water remaining on the leek surface in the leek washing process;
A leek pouring process which is performed after the leek drying process and into which the leek is put into a compactor; And
And extracting the leek extract by heating the leek fed to the presser by operating the presser, and then pressing and filtering the extracted leek extract. 5. The method of claim 4,
The leek drying process includes a step of naturally drying the leek washed through the leek washing process at room temperature and shade for 2 to 4 hours,
Wherein the leek extract is extracted by heating the leek charged in the press at 100 to 120 ° C for 5 to 8 hours, followed by compression and filtration to extract the leek extract. 6. The method of claim 5,
The method according to claim 1, further comprising the step of extracting the leek extract from the leek extract,
Wherein the mixing step comprises mixing the solid extract of the extract of the leek extracted in the solid fraction extraction step and the auxiliary additives with purified water to produce the leek beverage,
The leek extract has a pH of 4 to 6, a total acid (TA) content of 0.1 to 0.65% (w / v)
Wherein the solid content of the leek extract has a sugar content of 4 to 6 Brix. The method according to claim 6,
The auxiliary additives include vinegar, citric acid, maltodextrin and flavoring agents,
The mixing process comprises mixing 5-15 parts by weight of the leek extract solid, 0.15-0.55 parts by weight of the vinegar, 0.2-0.3 parts by weight of citric acid, 1.5-2.0 parts by weight of the maltodextrin and 0.08-0. And 0.13 parts by weight of the chewing gum is dissolved in the purified water to produce the leek beverage,
60 to 110 parts by weight of the leek extract solids, 0.4 to 0.7 parts by weight of the vinegar, 0.3 to 0.8 parts by weight of citric acid, 3.5 to 6.0 parts by weight of the maltodextrin and 0.25 to 0.4 part by weight of the flavoring agent based on 100 parts by weight of the purified water, And dissolving the purified water in the purified water to produce the leek beverage. 8. The method of claim 7,
Wherein the auxiliary additive further comprises a coloring agent dissolved in the purified water to control the color of the leek beverage,
Wherein the mixing step further comprises dissolving 0.03 to 0.13 parts by weight of the coloring agent in the purified water to produce the leek beverage, based on 100 parts by weight of the purified water. 9. The method according to any one of claims 4 to 8,
A filtration step performed after the mixing process, wherein the leek beverage is filtered using a filtering net to remove impurities remaining in the leek beverage;
A sterilization process that is performed after the filtration process and sterilizing the filtered leek beverage by heating at 95 to 105 ° C; And
Further comprising the step of filling the container with the sterilized leek beverage at a temperature in the range of 85 to 105 ° C and sealing the same after the sterilization process.

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