KR20160138790A - Method for manufacturing of grape drinking water using grape seed - Google Patents
Method for manufacturing of grape drinking water using grape seed Download PDFInfo
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- KR20160138790A KR20160138790A KR1020150073101A KR20150073101A KR20160138790A KR 20160138790 A KR20160138790 A KR 20160138790A KR 1020150073101 A KR1020150073101 A KR 1020150073101A KR 20150073101 A KR20150073101 A KR 20150073101A KR 20160138790 A KR20160138790 A KR 20160138790A
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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Abstract
The present invention relates to a method for producing grape drinking water using grape seeds, comprising: a grazing heat treatment step (S100) of crushing washed grapes using a crusher to break grape flesh and then heat-treating the washed grapes to produce grape juice; A separation step (S200) of centrifugally separating the heat-treated grapes into grape juice and grape seed using an agitator; (Step S300) of stirring the grape seed at a constant speed so as not to burn the grape seed into the heating furnace; A step S400 of extracting drinking water by adding the separated grape juice to the roasted grape seed at a predetermined ratio and heating the grape juice with the grape drinking water; (S500) in which the extracted grape drinking water is filtered and packaged and then sterilized (S500). As a result, various kinds of antioxidant and physiologically active ingredients contained in the grape seed are effectively extracted and the content of the useful ingredient is further increased. There is an advantage to provide.
Description
The present invention relates to a method for producing grape drinking water using grape seed. More specifically, the present invention relates to a method for producing grape drinking water using grape seed. More specifically, the present invention relates to a method for producing grape drinking water using grape seed, The present invention relates to a method for producing grape drinking water which significantly increases the content of the grape juice and minimizes the destruction of nutrition and flavor.
In general, grapes contain vitamins and organic acids in large quantities, have a good flavor, are rich in juice and are widely used as fruit queen. The area from southern Europe to the western part of Asia is the origin, and it is cultivated all over the country now in our country.
Grape varieties are largely classified as European species, American species, and hybrid varieties. Campbell, which is the most cultivated in Korea, belongs to hybrids that are resistant to cold and pests. In middle and late August, the ripe hulls are dark purple, and eggs grow to medium size smaller than hungry. It mainly eats fresh fruits, raisins, stews, jams, juices, vinegar, and sake.
Grape is rich in sugar and sugar such as glucose and fructose, it is good for the recovery of fatigue and contains a large amount of vitamins A, B, B 2 , C, D, etc. In addition, minerals such as calcium, phosphorus, iron, sodium, and magnesium are abundant.
Grape is a typical alkaline food that strengthens the muscles and bones, and is effective for diuretic, hematopoietic, anticancer, antiviral, nerve enzyme activation and so on.
Particularly, polyphenols, which are known to be rich in grapes, have been reported to be involved in various biological control functions. Most of the polyphenol components are contained in grape seeds and perilla, but grape seeds are mostly used for disposal, feed, fertilizer, etc., except grape seed oil processing or some cosmetic raw materials use.
Grape seed contains protein, dietary fiber, phytosterol as well as unsaturated fatty acids such as oleic acid and linoleic acid, and it contains a lot of antioxidative phenolic substances such as tocopherol, catechins and proanthocyanidins.
The catechin belongs to the flavan-3-ols of the flavonoid group and is a kind of polyphenol, which is familiar to us as a flavor component of green tea. Catechin has various effects such as anti-cancer, antiviral, arteriosclerosis, hypotension, anti-obesity, anti-diabetic, detoxification, anti-inflammation. In particular, catechin's free radical scavenging function, which is a major factor of antioxidant activity and aging of catechins, has a stronger effect of removing active oxygen than vitamins C and E, and has a reactive oxygen scavenger and a lipid peroxidation reaction as a metal complexing agent It is a representative natural antioxidant that effectively inhibits it.
The proanthocyanidin also has a stronger antioxidant activity than vitamins C and E, and is known to be effective in strengthening capillary vessels and cardiovascular vessels, facilitating blood circulation, and lowering blood cholesterol, thereby preventing various cardiovascular diseases. In addition, it is effective in physiological activities such as antioxidation, anticancer, and antibacterial activity by being involved in reduction of free radical scavenging and peroxide formation, and acts to block enzymes that break down components of connective tissue in human body such as collagen, elastin and hyaluronic acid .
Accordingly, techniques for efficiently extracting grape seeds containing various useful ingredients as described above and utilizing them as foods have been developed and provided. Typical examples include grape seeds having improved antioxidative effects known in the registered patent No. 10-0417944 The manufacturing method of the product will be described as follows.
The filtrate residue or the grape seed powder was extracted by filtration with 70%, 50%, 30% ethanol sequentially at 80 ° C for 30 minutes respectively, and the collected filtrate was concentrated under reduced pressure to obtain a grape seed extract. And a method for producing a vineyard liquid containing an aprotic anhydride.
In the method of manufacturing grape products as described above, the grape seed powder is added to the grape juice and extracted with an ethanol solvent. The extract obtained by concentrating the filtrate under reduced pressure is used for the production of grape products.
However, in the conventional grape product manufacturing method, raw grape seed powder is added to the extraction process together with the grape juice. Therefore, in order to minimize the destruction of nutrients and flavor contained in the grape juice, Is achieved.
In such a process, the raw grape seed has a problem that it is difficult to extract a useful component sufficiently efficiently even if it is pulverized, and in particular, there is a problem in that the grape seed may be unpleasant or unpleasant in the extraction process.
In order to solve the above-mentioned problems, in the method of manufacturing grape products of the prior art, ethanol was used as an extraction solvent to improve the extraction efficiency. However, due to the increase in the manufacturing cost due to the use of expensive ethanol, There is a risk of occurrence of fire, and there is a problem such that an excessive energy consumption is required in an additional decompression concentration process.
Accordingly, the present invention has been made to solve the above-mentioned problems,
(S100) a grape heat treatment step (S100) of crushing the washed grapes so that grape flesh is broken by using a crusher and then heat-treating the grapes by heating in a heating furnace;
A separation step (S200) of centrifugally separating the heat treated grapes into grape juice and grape seed using an agitator;
(Step S300) of stirring the grapeseed seeds at a constant speed so as not to burn them and frying them;
A step S400 of extracting drinking water by adding the separated grape juice to the roasted grape seed at a predetermined ratio and heating the grape juice with the grape drinking water;
(S500) in which the extracted grape drinking water is filtered, sterilized, and packaged, thereby effectively extracting various useful components contained in the grape seed, thereby further increasing the content of antioxidant and physiologically active functional ingredients It is possible to achieve the purpose.
The present invention has the following advantages by separating grape seeds from grape juice, separately roasting them at a high temperature and then extracting grape drinking water.
First of all, there is an effect of preventing flavor and palatability of various grains, which may occur in hot water extraction of raw grape seeds, from permeating into grape drinking water, thereby enhancing flavor and palatability.
In other words, while minimizing the destruction of nutrients and flavors contained in grape juice, it is possible to induce physical and chemical reactions by interaction between various components such as carbohydrates, proteins and lipids contained in grape seeds through roasting, There is an advantage that it can be extracted.
In particular, there is an effect of producing a grape drinking water containing a large amount of useful components such as polyphenols, which is excellent in antioxidative activity extracted from roasted grape seed, active oxygen removal by free radical scavenging function, and lipid peroxidation inhibition effect.
Therefore, the value of the grape seed, which has been regarded only as a by-product of grape processing, has been re-examined and the basis of technology that can be effectively used for food has been established. Further, the added value of the grape- And diversification, and contribute significantly to environmental conservation.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a manufacturing process according to an embodiment of a method for producing grape drinking water using grape seed of the present invention. FIG.
FIG. 2 is a chromaticity measurement result chart according to an embodiment of the method for producing grape drinking water using the grape seed of the present invention.
3 is a turbidity measurement result table according to an embodiment of the method for producing grape drinking water using the grape seed of the present invention.
FIG. 4 is a table of total polyphenol content measured according to an embodiment of the method for producing grape drinking water using grape seed of the present invention.
FIG. 5 is a table showing results of measurement of electron donating ability according to an embodiment of the method for producing grape drinking water using grape seed of the present invention.
FIG. 6 is a table showing the measurement results of the hydroxyl radical scavenging effect according to the embodiment of the method for producing grape drinking water using the grape seed of the present invention.
FIG. 7 is a table of sensory evaluation results according to an embodiment of the method for producing grape drinking water using the grape seed of the present invention.
Hereinafter, a method for producing grape drinking water using grape seeds according to the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a flow chart showing a manufacturing process according to an embodiment of a method for producing grape drinking water using grape seed of the present invention, FIG. 2 is a chroma measurement result table according to an embodiment of a method for producing grape drinking water using grape seed of the present invention, FIG. 4 is a table showing the total polyphenol content measured according to the embodiment of the method for producing grape drinking water using the grape seed of the present invention, FIG. 5 is a graph showing the results of measurement of the total polyphenol content according to the present invention FIG. 6 is a table showing the measurement results of the hydroxyl radical scavenging effect according to the embodiment of the method for producing grape drinking water using the grape seed of the present invention, FIG. The result of the sensory test according to the embodiment of the method for producing grape drinking water using grape seeds will be described together.
The method for producing grape drinking water using the grape seed according to the present invention comprises a grape heat treatment step (S100) of crushing washed grapes with a crusher to crush grape flesh and then heating the same in a heating furnace to produce grape juice (S100) A separation step (S200) of centrifuging the grapes into grape juice and grape seed using a stirrer, a grape seed roasting step (S300) in which the separated grape seeds are put into a heating furnace and agitated and stirred at a constant speed so as not to burn, (S400) for extracting the separated grape juice by heating the grape juice at a predetermined magnification and then extracting it with grape drinking water, and a completion step (S500) for filtering and sterilizing the extracted grape drinking water after sterilization.
The grape heat treatment step (S100) is a step for producing grape juice by crushing the grapes after the grape is crushed. First, the collected grapes are washed and sorted, and then transferred to the game to separate the grapes from the stem. Grape eggs are put into a roller mill type crusher to increase heat treatment efficiency, and then grape flesh is blown and put into a heating furnace.
After that, heat treatment is performed at a temperature of about 70 to 90 ° C, more preferably 80 to 90 ° C for 30 minutes. When the heat is heated at a high temperature of 95 ° C or more for a long time, excessive heat treatment causes loss of various nutrients The grape heat treatment step (S100) is performed in the temperature and time range.
The separating step S200 separates the grape juice and the grape seed. In the preferred embodiment of the present invention, the separating step S200 is performed after the grape heat treatment step S100, The separation step (S200) may be performed during the heat treatment step (S100).
The agitator is rotated for 5 minutes at a rotation speed of 200 rpm or more to separate the grape juice and the grape seed separated by the centrifugal force separately and prepare them for the subsequent step.
In the grape seed roasting step (S300), only the separated grape seeds are separately introduced into a heating furnace and roasted at a high temperature for a long time. This is because, when roasted grape seeds are used in the subsequent drinking water extracting step (S400), it is more effective in maximizing the extraction of useful components contained in grape seeds as described above. The reason for this will be described concretely through the following experimental examples.
In the grape seed roasting step (S300), the grape seeds are roasted at a temperature of 150 to 190 ° C for 30 to 50 minutes. Therefore, the temperature and time conditions sufficient for extracting useful components from the grape seed are secured, so that the extraction efficiency by physical and chemical denaturation as well as the removal of various odor and bitterness are promoted.
In the drinking water extraction step (S400), the grape juice and the roasted grape seed are simultaneously heated for a short time to extract the grape drinking water. It is most preferable to heat at 95 to 98 ° C for 10 minutes and then cool at room temperature in order to minimize nutrient destruction of grape juice and grape seed and to maximize the extraction of useful components through several experiments Do.
Finally, in the completion step S500, the cooled grape drinking water is filtered, sealed in a pouch, sterilized using a conventional sterilization treatment method, and finished.
Hereinafter, an embodiment including the present invention having the above-described configuration will be constructed, and the effect of the embodiment will be grasped thoroughly.
≪ Example 1 >
Production of grape drinking water using grape seed of the present invention.
Fresh grapes of Campbell species harvested from Yeongcheon, Gyeongbuk Province are washed in running water. Deteriorated, immature, and foreign matter are selectively removed and transferred to the competition to separate grape eggs from the stem.
The separated grape eggs are put into a roller mill type crusher, and the grape flesh is transferred to a heating furnace and subjected to a heat treatment step (S100) in which the grape juice is produced by heat treatment using a boiler and steam for 30 minutes at 80 ° C.
The heat-treated grapes are rotated for 5 minutes using an agitator rotating at 200 rpm to perform a separation step (S200) for centrifuging grape seeds and grape seeds.
The separated grape seeds are put into a heating furnace and roasted. At this time, in order to obtain optimum setting conditions according to the change of temperature and time conditions, the roasting temperature was set to 150, 160, 170, 180, and 190 ° C., 30, 40, 50, 60 minutes, and the grape seed roasting step (S300) is performed.
The grape seeds centrifuged in the separation step (S200) and the grape seeds obtained through the grape seedling step (S300) are mixed in a weight ratio of 6 to 7: 1, heated in a heating furnace at 95 to 98 DEG C for 10 minutes, A drinking water extraction step (S400) is performed.
A completion step S500 of completing the extracted grape drinking water by filtering it with a vibrating screen is performed. Packaging and sterilization processes are omitted for the experiments described below.
≪ Example 2 >
Preparation of comparative group for grape drinking water of the present invention.
A comparative group according to the present invention prepared in accordance with the method of Example 1 was prepared and used for the experiment. The grape drinking water was prepared under the same conditions and in the same manner as in Example 1 except that the grape heat treatment step (S100) (S400) and a completion step (S500) using raw grape seed and grape juice which have not undergone the grape seed roasting step (S300).
<Experimental Example 1>
Experiments on the Measurement of Chromaticity and Turbidity Using Grape Drinking Water of the Present Invention and Comparative Group.
The chromaticity and turbidity experiments are performed using the grape drinking water of the present invention and the comparative group prepared according to Examples 1 to 2 above.
Luminance (L), redness (a), and yellowness (b) were measured using a spectrophotometer, and a standard plate of L = 99.99, a = +0.01, and b = +0.02 was used as a standard color scale.
The turbidity measurements were taken at 650 nm using a spectrophotometer and expressed as absorbance.
FIG. 2 is a table showing the chromaticity measurement results of the grape drinking water of the present invention according to the roasting temperature and time conditions set in the roasting step (S300) of the grape seed of Example 1 above. The L value, the a value, and the b value were measured to be 89.61, 0.59, and 10.11, respectively, using the comparison group prepared according to Example 2.
As shown in the table of FIG. 2, as the roasting temperature and time increase in the grape seed roasting step (S300) of the present invention, the L value becomes lower and the color becomes richer, but the values of a and b become relatively higher.
The L value of the grape drinking water ranged from 76.25 to 76.88 when roasted at 160 ℃ and 170 ℃ for 60 min and at 180 ℃ for 40 min. The highest value of a was 5.57 ~ 6.43, which showed strong brown and red color. When the roots were roasted at relatively high temperature of 180 ° C for 40 minutes and 190 ° C for 20 minutes, the L value of the grape drinking water was rather higher and the a and b values were lowered.
FIG. 3 is a table showing the turbidity measurement results of the grape drinking water of the present invention according to the change of the roasting temperature and time condition set in the grape seed roasting step (S300) of Example 1 above. The turbidity measurement result using the comparative group prepared according to Example 2 was measured to be 0.120.
As shown in the table of FIG. 3, the turbidity of the grape drinking water increases as the roasting temperature and time increase. This is probably because the components contained in the grape seed have been eluted in the drinking water extraction step (S400) as the degree of roasting increases.
However, at 180 ° C and 190 ° C, where the roasting temperature is relatively high, turbidity increases until 30 minutes and 10 minutes, and then decreases again. This is because the higher the degree of frying, the more the grape seed component is thermally denatured and the less the leaching occurs.
Therefore, by roasting the grape seed, the turbidity is increased due to the physical and chemical modification and reaction between the components such as carbohydrate, protein and lipid, and turbidity is lowered at too high temperature.
<Experimental Example 2>
Experiment of total polyphenol content measurement using grape drinking water of the present invention and comparative group.
The total polyphenol content measurement experiment using the grape drinking water of the present invention and the comparative group prepared according to the above Examples 1 to 2 is carried out.
The total polyphenol content was colorimetrically determined according to the Folin-Denis method. Specifically, the specimen diluted with the grape drinking water used in the experiment was added to the sample solution, and the mixture was mixed with 10% (w / v) Na 2 CO 3 , shaken, allowed to stand at room temperature, The absorbance was measured at 725 nm using a photometer.
FIG. 4 is a table showing the results of measuring the total polyphenol content of the grape drinking water according to the variation of the roasting temperature and time conditions set in the grape seed roasting step (S300) of Example 1 above. The total polyphenol content measurement using the comparative group prepared according to Example 2 was measured to be 193 mg / L.
As shown in the table of FIG. 4, it can be seen that the total phenol component content of the grape drinking water produced according to the preparation method of the present invention is increased as compared with the comparison group in which the grape seed roasting step (S300) is not performed.
Especially, it was confirmed that the total polyphenol content was increased by about 48% as compared with the comparative group as measured from 30 to 285 mg / L at 170 ° C.
However, when the roasting time reaches 50 ~ 60 minutes at each temperature, the content of phenol component decreases again when the degree of roasting is excessive. Especially, at the high temperature of 180 ° C and 190 ° C, And then decreased greatly to 181 mg / L and 141 mg / L at 60 minutes, respectively.
<Experimental Example 3>
Experiment to measure electron donating ability using grape drinking water of the present invention and comparative group.
Experiments for measuring electron donating ability using the grape drinking water of the present invention and the comparative group prepared according to Examples 1 to 2 above are carried out.
Since free radicals in the body bind to lipids and proteins and cause aging of the living body, the free radical scavenging function directly affects the antiaging.
Particularly, the DPPH radical scavenging ability measurement is a method of measuring the antioxidant ability by using the degree of discoloration of the purple color by the reduction reaction by the aromatic compound and the aromatic amine due to the electron donating ability of the antioxidant.
The electron donating ability of grape drinking water was measured by DPPH radical scavenging activity. DPPH is a chemically stabilized, water-soluble, water-soluble material with a maximum absorbance at 515 to 520 nm. When encountered with an antioxidant substance, the radicals are discarded, giving off electrons.
After dissolving the DPPH reagent in absolute ethanol, distilled water was added and the absorbance of the DPPH solution was adjusted to about 1.0 at 517 nm using a 50% ethanol solution as a blank solution. The resultant mixture was mixed with the grape drinking water sample, After incubation for several seconds, the absorbance at 517 nm was measured and the electron donating ability of the grape drinking water was shown by the DPPH radical scavenging activity expressed as a percentage (%) in absorbance difference between the sample and the non-additive.
FIG. 5 is a table showing the electron donating ability measurement results of the grape drinking water according to the variation of the roasting temperature and time conditions set in the grape seed roasting step (S300) of Example 1 above. The electron donating ability measurement result using the comparative group prepared according to Example 2 was measured as 78.1%.
As shown in the table of FIG. 5, it can be seen that the electron donating ability of the grape drinking water prepared according to the manufacturing method of the present invention is increased compared to the comparison group in which the grape seed roasting step (S300) is not performed.
Especially, the electron donating ability of 80% or more was exhibited under most setting conditions except 190 ° C. However, when the roasting time reached 60 minutes, the electron donating ability decreased as the degree of roasting exceeded the maximum degree, which was the largest at 68 ℃ at 60 ℃.
This result is similar to that of the total polyphenol content measurement in Example 4, and it can be confirmed that there is a close correlation with the influence of the setting range of the roasting time and the temperature on the antioxidant effect in the grape seed roasting step (S300).
<Experimental Example 4>
Experiments on the Measurement of Hydroxy Radical Scavenging Effect of Grape Drinking Water of the Present Invention and Comparative Group.
Experiments to measure the hydroxyl radical scavenging effect using the grape drinking water of the present invention and the comparative group prepared according to Examples 1 to 2 above are performed.
Hydroxyl radicals, also called hydroxyl radicals, are representative reactive oxygen species. Since the active oxygen is transformed into an unstable state in the body and damages various cells, the function of eliminating it is highly correlated with the antioxidant. Active oxygen damages lipoproteins and DNA, leading to cell damage, which is known to be a major cause of chronic diseases such as aging, cerebrovascular disease, cardiovascular disease, and cancer.
Hydroxy radical scavenging activity was measured by 2-deoxyribose oxidation. Specifically, FeSO 4 , EDTA solution, 2-deoxyribose solution, grape drinking water sample, phosphate buffer solution and H 2 O 2 were added to a test tube and reacted for several hours in a water bath. Then, trichloroacetic acid solution was added to stop the reaction, The acid (TBA) solution was added, heated for several minutes and then quenched, and the hydroxyl radical scavenging activity was measured using the absorbance measured at 520 nm.
FIG. 6 is a table showing the measurement results of the hydroxyl radical scavenging effect of the grape drinking water according to the variation of roasting temperature and time conditions set in the grape seed roasting step (S300) of Example 1 above. The result of measuring the hydroxy radical scavenging effect using the comparative group prepared according to Example 2 was measured to be 66.9%.
As shown in the table of FIG. 6, it can be seen that the hydroxyl radical scavenging effect is enhanced in the grape drinking water produced according to the manufacturing method of the present invention, compared with the comparison group in which the grape seed roasting step (S300) is not performed.
In particular, the maximum value was 81.2% at 150 ° C for 40 to 45 minutes, and it was confirmed that the hydroxy radical scavenging effect was nearly 80% as a whole.
<Experimental Example 5>
Experiments on sensory evaluation using grape drinking water of the present invention and comparative group.
The sensory test is carried out using the grape drinking water of the present invention and the comparative group prepared according to Examples 1 to 2 above. The roasting time was 30 minutes for each roasting temperature.
The sensory evaluation was performed by descriptive sensory analysis for the general population. The sensory evaluation was performed by color, burnt smell, sweetness, bitterness and astringency, preference, etc. 5 items. The grape drinking water was rated at room temperature and rated at 1 to 5 steps (not very good, not good, not so good, good, very good).
FIG. 7 is a table showing the results of the sensory test according to the present invention in accordance with the changes in roasting temperature and time conditions set in the grape seed roasting step (S300) of Example 1 above. The results for the unroasted group prepared according to Example 2 are also shown in the table.
As shown in the table of FIG. 7, the sensory test results of the grape drinking water prepared according to the manufacturing method of the present invention were superior to those of the control group without the grape seed roasting step (S300).
The color was the best at 170 ℃. The sweetness did not show any significant difference at each condition, but the strongest at 190 ℃ and the stronger at 180 ℃. The overall acceptability was significantly higher at 170 ℃ and 180 ℃.
The color and turbidity, the total polyphenol content, the electron donating ability, the hydroxyl radical scavenging effect, the sensory evaluation test result of the grape drinking water according to the method of manufacturing the grape drinking water using the grape seed of the present invention through the above Experimental Examples 1 to 5, , The grape seed was separately isolated from the grape juice, roasted, and then extracted with the drinking water. In the grape drinking water extracted, the useful components involved in various antioxidative functions were very efficiently extracted. In particular, in the grape seed roasting step (S300) ~ 190 ℃ for 30 ~ 50 minutes, which is the most optimal setting condition.
The method of producing grape drinking water using the grape seed according to the present invention has an advantage that the various nutrients and flavors contained in grape juice are minimally destroyed and various useful components contained in the grape seed can be sufficiently extracted.
Especially, it extracts grape drinking water which has increased contents of useful ingredients of grape seed including polyphenol, which has excellent antioxidant activity and free radical scavenging ability, and has an excellent effect of inhibiting lipid peroxidation reaction, The palatability is also improved to provide a grape drinking water that anyone can enjoy.
S100: Grape heat treatment stage
S200: Separation step
S300: Stir frying stage
S400: step of drinking water extraction
S500: completion step
Claims (4)
A separation step (S200) of centrifugally separating the heat treated grapes into grape juice and grape seed using an agitator;
(Step S300) of stirring the grapeseed seeds at a constant speed so as not to burn them and frying them;
A step S400 of extracting drinking water by adding the separated grape juice to the roasted grape seed at a predetermined ratio and heating the grape juice with the grape drinking water;
(S500) for filtering and sterilizing the extracted grape drinking water. The method of manufacturing grape drinking water using grape seed according to claim 1,
Wherein the crushed grapes are heat treated at a temperature of 80 to 90 DEG C for 30 minutes in the grape heat treatment step (S100).
Wherein the grape seed is roasted at a temperature of 150 to 190 DEG C for 30 to 50 minutes in the grape seed roasting step (S300).
Wherein the drinking water extracting step (S400) comprises heating the grape seedlings at a temperature of 95 to 98 DEG C for 10 minutes and then cooling the grape seedlings at room temperature to extract grape drinking water.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114052248A (en) * | 2021-10-16 | 2022-02-18 | 湖南粟园酒庄有限责任公司 | Comprehensive processing system and equipment for rough processing of grape seed tannin raw materials |
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| KR100417944B1 (en) | 2001-01-31 | 2004-02-11 | 중모포도영농조합법인 | Grape juice having an enriched antioxidative compounds |
| KR100503124B1 (en) | 2002-11-20 | 2005-07-22 | 정진경 | Extraction method with non heating of grape juice |
| KR101374617B1 (en) | 2012-11-12 | 2014-03-19 | 강원친환경 영농조합법인 | Method for manufacturing grape extract from grape skin and seed, and grape extract produced thereby |
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2015
- 2015-05-26 KR KR1020150073101A patent/KR20160138790A/en not_active Application Discontinuation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100417944B1 (en) | 2001-01-31 | 2004-02-11 | 중모포도영농조합법인 | Grape juice having an enriched antioxidative compounds |
| KR20030069862A (en) | 2002-02-20 | 2003-08-27 | 쥬키 가부시키가이샤 | Sewing machine |
| KR100503124B1 (en) | 2002-11-20 | 2005-07-22 | 정진경 | Extraction method with non heating of grape juice |
| KR101374617B1 (en) | 2012-11-12 | 2014-03-19 | 강원친환경 영농조합법인 | Method for manufacturing grape extract from grape skin and seed, and grape extract produced thereby |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114052248A (en) * | 2021-10-16 | 2022-02-18 | 湖南粟园酒庄有限责任公司 | Comprehensive processing system and equipment for rough processing of grape seed tannin raw materials |
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