KR20160142965A - Process for Producing Drinks Containing Stauntonia Hexaphylla Extract - Google Patents
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- KR20160142965A KR20160142965A KR1020150078898A KR20150078898A KR20160142965A KR 20160142965 A KR20160142965 A KR 20160142965A KR 1020150078898 A KR1020150078898 A KR 1020150078898A KR 20150078898 A KR20150078898 A KR 20150078898A KR 20160142965 A KR20160142965 A KR 20160142965A
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Images
Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/30—Other Organic compounds
- A23V2250/308—Glucosamine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/44—Supercritical state
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/46—Ultra high pressure
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
The present invention relates to a method for manufacturing a beverage, and more particularly, to a beverage prepared by containing mulberry extract and a method for producing the same.
Mullen (Stauntonia hexaphylla) is a wormwood and evergreen climbing plant. Its stem grows green or brown to the left and grows up to 15m in length. Leaves that are alternately running are thick with hand-shaped compound leaves. The small leaf is ovate with 5 ~ 7 pieces and the surface is glossy. One or two male and five female flower buds are bloomed in May ~ June. Female flower has green inside, three pistils, male flower has reddish inside and 6 stamens. The berries are ripe in red purple in October. Fruits are ovate or elliptical in length, 5 ~ 10cm long, ripen in reddish brown in October, and flesh is tastier than sunflower. Seeds are oval oval and black. They are planted as bonsai. It is distributed in Korea, Japan, Taiwan and China.
Mullen can be used in all parts of roots, stems, leaves, and fruits. Leaves are particularly effective against arthritis, which is called natural arthritis treatment.
Also, mullen has been known as 'delicious honey' because its name is 'honey like honey.' But fruit is not commercialized because it has many seeds and few flesh.
Modern people who are living in a rapidly changing society are experiencing a lot of difficulty in living a healthy life because they are exposed to the absolute lack of physical activity, deterioration of the living environment due to environmental pollution, and mental stress from social life.
The most effective way of solving these problems is regular exercise, but because of the fatigue due to busy daily life and social life, feeling of helplessness, decrease of physical activity due to development of material civilization, etc., functional drinks such as nourishing tonic instead of regular exercise It is a trend to prefer taking.
In addition, consumers who are increasingly able to spend their own health, along with the increase in national income, are increasing the purchase of health-oriented foods.
In response to this demand, a variety of health supplements and beverages are available in the market, but functional health beverages targeted at women who care both skin and joint health are not developed.
On the other hand, due to the recent widening of women's social advancement, industries targeting women such as cosmetics, beauty foods, and apparel are developing, and in particular, the food series are considered to be infinite.
It is an object of the present invention to provide a beverage prepared by extracting and extracting root, stem, leaf and fruit of mulberry.
Another object of the present invention is to provide a health drink in which a functional additive is further added.
In order to accomplish the above object, the present invention provides a method for treating mullein, comprising a first step of selectively washing roots, stem, leaves and fruit of mulberry, 5-10 parts by weight of roots of mulberry washed in the first step, 5-10 parts by weight 10 to 15 parts by weight of leaves and 80 to 90 parts by weight of fruits are heated by heating for 1 hour or more, and then juice is squeezed by a juicer. The third step is to extract the juice obtained by juicing in the second step. 5 to 50 parts by weight of the extract obtained in step 3, and 8 to 10 parts by weight of fructooligosaccharide are added to the mixture to prepare a mixed solution; Filtering the mixed solution in the fourth step with a filter, and sterilizing the mixed solution for 30 to 40 minutes; .
At this time, the method of extracting in the third step includes extraction with supercritical extraction method or high pressure enzyme reaction extraction method. The extraction pressure at the time of extraction with high pressure enzyme reaction extraction includes extraction at a pressure of 400 ~ 500 bar.
Meanwhile, 0.1 to 0.6 parts by weight of vitamin C may be further added to the stirring tank of the fourth step to prepare a mixed solution.
And further adding 0.01 to 0.1 part by weight of apple fragrance to the stirring tank of the fourth step to prepare a mixed solution.
And further adding 0.2 to 0.7 part by weight of hyaluronic acid, 0.2 to 0.7 part by weight of glucosamine and 0.1 to 0.6 part by weight of rosehip to the stirring tank of the fourth step to prepare a mixed solution.
And mulberry-added beverages prepared by mixing extracts of mulberry roots, stem, leaves and fruit juice extracted with water.
The beverage added with mullen according to the embodiment of the present invention has an effect of improving the arthritis even though the sweet taste of mullen bean pulp is added and the joint is healthy.
In addition, mulberry contains vitamin C and amino acid to help metabolism activities, and added hyaluronic acid, glucosamine and rosehip not only improve the joints, but also have the effect of nourishing tonic effect and skin.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing beverages containing mulberry according to an embodiment of the present invention. FIG.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, the same reference numerals are used to designate the same or similar components throughout the drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, the preferred embodiments of the present invention will be described below, but it is needless to say that the technical idea of the present invention is not limited thereto and can be variously modified by those skilled in the art.
FIG. 1 is a flowchart showing a method for producing beverage added with mullin according to an embodiment of the present invention.
As shown in the figure, the beverage added with mullin according to the embodiment of the present invention and the method for producing the beverage according to the embodiment of the present invention include a first step of selectively cleaning roots, stems, leaves and fruits of mullen, 10 to 10 parts by weight of the stem, 10 to 15 parts by weight of the stem, 80 to 90 parts by weight of the fruit are heated by heating for 1 hour or more, and then juice is squeezed into the juice extractor. A fourth step of adding 50 to 85 parts by weight of water, 5 to 50 parts by weight of the extract obtained in step 3, and 8 to 10 parts by weight of fructooligosaccharide to a stirring tank to prepare a mixed solution; Filtering the mixed solution in the fourth step with a filter, and sterilizing the mixed solution for 30 to 40 minutes; .
At this time, the method of extracting in the third step includes extraction with supercritical extraction method or high pressure enzyme reaction extraction method.
Supercritical Extraction is an environmentally friendly high technology that is recognized as a next-generation food and medicine manufacturing technology. It is made into supercritical fluid state by applying high pressure to edible CO 2 harmless to human body. It makes 100% of fragrance, color, It can be extracted purely without denaturation.
In general, chemical reactions involving enzymatic reactions are promoted by heating, but high-pressure enzymatic reactions in the pressure range (below 3,000 atmospheres) without pressure denaturation are capable of controlling the enzymatic reaction to be promoted or delayed by pressure. In addition, enzymes may be inactivated if heat treatment is to be avoided in order to prevent degradation of flavor and quality due to the action of enzymes inherent in the food.
The extraction pressure at the time of extraction with high pressure enzyme reaction extraction includes extraction at a pressure of 400 ~ 500 bar.
On the other hand, oligosaccharide is a substance in which 2 to 10 monosaccharides are combined, and is simply defined as a water-soluble crystal having sweetness. Because it is not digested well, it is low calorie material. It is not fermented by oral microorganisms, and it has the effect of prevention of tooth decay.
Fructo-oligosaccharides, one of the oligosaccharides, are not digested by the digestive tract enzymes of animals, and are consumed by sugars that are not used in caries. They multiply the intestinal bacteria, Bifidobacteria, in the lower intestine, and show various physiological effects including the effect of dressing.
Meanwhile, 0.1 to 0.6 parts by weight of vitamin C may be further added to the stirring tank of the fourth step to prepare a mixed solution.
Vitamin C helps the body metabolize and protects against external infections. Especially strong antioxidant inhibits aging.
Vitamin C content of mullen is about 85.23 ~ 61.67mg per 100g. It contains about 2-3 times as many vitamins as 27mg per 100g of vitamins of kiwi fruit.
Nonetheless, the addition of vitamins is intended to meet the recommended intake of vitamin C for adults and men.
The average vitamin C requirement of adult men and women is 75 mg / day, and the recommended intake is 100 mg / day.
And further adding 0.01 to 0.1 part by weight of apple fragrance to the stirring tank of the fourth step to prepare a mixed solution.
The apple flavor improves the sensation of refreshing by adding flavor and taste of apple to the beverage containing mullen.
And further adding 0.2 to 0.7 part by weight of hyaluronic acid, 0.2 to 0.7 part by weight of glucosamine and 0.1 to 0.6 part by weight of rosehip to the stirring tank of the fourth step to prepare a mixed solution.
Hyaluronic acid (hyaluronic acid) is a biogenic natural substance that exists in many skin areas such as animals. It is a hydrophilic substance because it has many hydroxyl groups (-OH) and plays a role of moisturizing action in the skin of animals and the like.
Glucosamine is a type of nuclear ssamine and is one of the representative natural amino sugars. It contains a large amount of proteins bound to the sugar in the blood or mucus of a person. It is a substance that gives strength and elasticity to the joints in combination with fiber and moisture in the body and is effective in treating arthritis.
Rosehip is a kind of herb that has a fragrant fragrance. It is rich in vitamin C, which is 20 times more than lemon.
And mulberry-added beverages prepared by mixing extracts of mulberry roots, stem, leaves and fruit juice extracted with water.
It will be apparent to those skilled in the art that various modifications, substitutions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. will be. Therefore, the embodiments disclosed in the present invention and the accompanying drawings are intended to illustrate and not to limit the technical spirit of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments and the accompanying drawings . The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.
Claims (9)
5 to 10 parts by weight of roots of mullein washed in the first step, 5 to 10 parts by weight of stem, 10 to 15 parts by weight of leaves and 80 to 90 parts by weight of fruit are boiled for 1 hour or more, ;
A third step of extracting the juice obtained by the juice in the second step;
50 to 85 parts by weight of water, 5 to 50 parts by weight of the extract obtained in step 3, and 8 to 10 parts by weight of fructooligosaccharide are added to a stirring tank to prepare a mixed solution; And
A fifth step of filtering the mixed solution of the fourth step with a filter and then sterilizing for 30 to 40 minutes; And a method for producing the same.
The method of extracting in the third step includes extracting with supercritical extraction method or high pressure enzyme reaction extraction method, and a method of producing the same.
Wherein the extraction pressure is in the range of 400 to 500 bar when extracted with the high pressure enzyme reaction extraction method.
And adding 0.1 to 0.6 part by weight of vitamin C to the stirring tank of the fourth step to prepare a mixed solution.
Adding 0.01 to 0.1 part by weight of an apple flavoring to the stirring tank of the fourth step to prepare a mixed solution; and a method for producing the same.
Adding 0.2 to 0.7 parts by weight of hyaluronic acid to the stirring tank of the fourth step to prepare a mixed solution; and a method for producing the same.
Adding 0.2 to 0.7 part by weight of glucosamine to the stirring tank of the fourth step to prepare a mixed solution; and a method for producing the same.
Adding 0.1 to 0.6 parts by weight of rosehip to the stirring tank of the fourth step to prepare a mixed solution; and a method for producing the same.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150078898A KR20160142965A (en) | 2015-06-04 | 2015-06-04 | Process for Producing Drinks Containing Stauntonia Hexaphylla Extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150078898A KR20160142965A (en) | 2015-06-04 | 2015-06-04 | Process for Producing Drinks Containing Stauntonia Hexaphylla Extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160142965A true KR20160142965A (en) | 2016-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150078898A KR20160142965A (en) | 2015-06-04 | 2015-06-04 | Process for Producing Drinks Containing Stauntonia Hexaphylla Extract |
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| Country | Link |
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| KR (1) | KR20160142965A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232451A (en) * | 2017-07-18 | 2017-10-10 | 福建农林大学 | That cane combined health drink of the five fingers and preparation method thereof |
| CN107259256A (en) * | 2017-07-18 | 2017-10-20 | 福建农林大学 | That rattan drink with function of a kind of the five fingers and preparation method thereof |
| KR102466759B1 (en) * | 2021-11-16 | 2022-11-16 | 양정열 | Noodles including Stauntonia hexaphylla and its manufacturing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101195379B1 (en) | 2009-12-03 | 2012-10-29 | 전남대학교산학협력단 | A manufacture method of health beverage that low sucrose and high content of oligosaccharides |
-
2015
- 2015-06-04 KR KR1020150078898A patent/KR20160142965A/en not_active Application Discontinuation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101195379B1 (en) | 2009-12-03 | 2012-10-29 | 전남대학교산학협력단 | A manufacture method of health beverage that low sucrose and high content of oligosaccharides |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232451A (en) * | 2017-07-18 | 2017-10-10 | 福建农林大学 | That cane combined health drink of the five fingers and preparation method thereof |
| CN107259256A (en) * | 2017-07-18 | 2017-10-20 | 福建农林大学 | That rattan drink with function of a kind of the five fingers and preparation method thereof |
| CN107232451B (en) * | 2017-07-18 | 2020-11-13 | 福建农林大学 | Wuzhi-teng composite health beverage and preparation method thereof |
| KR102466759B1 (en) * | 2021-11-16 | 2022-11-16 | 양정열 | Noodles including Stauntonia hexaphylla and its manufacturing method |
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