KR20160148842A - Method for manufacturing aronia beverage - Google Patents
Method for manufacturing aronia beverage Download PDFInfo
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- KR20160148842A KR20160148842A KR1020150085555A KR20150085555A KR20160148842A KR 20160148842 A KR20160148842 A KR 20160148842A KR 1020150085555 A KR1020150085555 A KR 1020150085555A KR 20150085555 A KR20150085555 A KR 20150085555A KR 20160148842 A KR20160148842 A KR 20160148842A
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- aronia
- mixed material
- producing
- beverage
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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
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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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)
Abstract
Disclosure of the present invention relates to a method of manufacturing an Aronia drink which minimizes the extinction of nutrients and fragrance by using an Aronia juice concentrate instead of an Aronia concentrate, while eliminating the uncomfortable flavor of Aronia. 20 to 40 parts by weight of Aronia, 60 to 80 parts by weight of grape juice, Crushing the mixed material; Heating the crushed mixed material to a temperature of 65 to 75 占 폚; And a step of squeezing the heated mixed material. The first invention provides a method for producing an Aronia drink.
Description
Disclosure relates to a method of manufacturing an Aronia drink, and more particularly, to a method of manufacturing an Aronia beverage by removing the uncomfortable flavor of Aronia, and by using the Aronia juice concentrate instead of the Aronia concentrate, The present invention relates to a method for producing an Aronia drink which minimizes extinction.
Herein, the background art relating to the present invention is provided, and they are not necessarily referred to as known arts.
Herein, the background art relating to the present disclosure is provided, and these are not necessarily meant to be known arts.
Black chokeberry is a reddish purple anthocyanin-containing plant. Its scientific name is Aronia Melanocarpa. It belongs to the perennial Rosaceae.
Blueberry, widely known as an eye nutrient, is a perennial azalea (Ericaceae), native to North America, while black chokeberry originates from Russia and Northeast Europe, while the largest industrial plantation is from Poland in Eastern Europe, It is known that Poland's extensive and humid geographical conditions, harsh cold conditions of minus 20 degrees Celsius and intense UV rays for 5 months provide the optimum environment for producing high amounts of anthocyanins.
The results showed that the black chokeberry showed the highest anthocyanin content and catechin content among the fruits of berries found so far. The characteristic of this black chokeberry is that the black chokeberry has the most excellent antioxidant ability and various clinical experiments As black cholesterol is proven to have a strong effect on cardiovascular disease, cancer, dementia, sight weakness, diabetes, photoaging, skin care and heavy metal poisoning, in Europe and the United States, , Wine, liqueur, powders, capsules, tablets, baby food, candy, confectionery, jelly, dairy products, natural dyestuffs, etc., and have been receiving explosive responses from distributors and consumers.
Anthocyanins are found in plant petals, fruits, leaves and stems. They are colored natural coloring glycosides, and about 400 species have been found. High concentrations of anthocyanins are found mainly in intense sunlight ultraviolet rays, severe cold and high humidity. The reason is that intense sunlight ultraviolet ray destroys the DNA of plant nucleus and takes away the life of the plant, so it protects and protects the surface and the middle layer of plants with an anthocyanin which is ultraviolet absorbing substance.
Black chalkberry anthocyanin is the cyanidin anthocyanin with the highest natural content and is abundant in the bark and pulp of black chokeberry fruit and contains the only cyanidin-3-O-xyloside in nature, And black chokeberry contains epicatechin and epigallocatechin as catechins. It is a kind of polyphenol, which is an important substance representing the defensive function and detoxification function of life, and black chokeberry is 10 times And cholanic acid contained in black chokeberry is a type of polyphenol contained in coffee, green tea and apple, and has been reported to have excellent effects on diabetes, bacterial and viral diseases and the like. Santophyllites Lutein, Cryptoxanthin is a kind of carotenoids that acts as an antioxidant, Carotene, beta carotene and lycopene, which are excellent carotenoids such as antioxidant, anticancer, and vision improvement. Lycopene is a kind of flavonoid in tomatoes and has excellent efficacy on urinary and prostate diseases. And is contained in large amounts in black chokeberry.
Other black chalk berry contains natural vitamins such as vitamin A, vitamin B group, vitamin C, vitamin D, vitamin E, vitamin F and vitamin P and contains natural minerals such as Ca, Mg, Cu, Co, Omega 3, Omega 6 and Omega 9 are essential constituents of the cell membrane, and especially omega 3, omega 9 (OA) 6 has been reported to play an important role in regulating the functions and metabolism of the body such as inflammation, blood pressure, and blood sugar as a source of prostaglandin E, which is an immune and metabolic regulatory hormone.
Black chokeberry is known to be good for health. Popular green tea and red wine have good effects on the human body. Black chokeberry contains both catechins and anthocyanins, so vitamin C and vitamin D prevent scurvy and blood diseases. This black chokeberry is expected to have an effect on the prevention of myocardial infarction and cerebral infarction, which is a major contributor to mortality in recent years as a health supplement.
However, Aronia has the advantage that it contains a large amount of anthocyanin, but it is impossible to make the raw liquid as a beverage because of the inconvenient taste (ingested taste) during ingestion.
A method for producing a beverage from which the unpleasant taste of a herring has been removed is proposed as follows: (1) a method of producing an Aronia concentrate or fermenting a concentrate to remove unpleasant taste by adding purified water and additives (KR 10-2013- 0101381 A, KR 10-2014-0032678 A), and 2) a method for producing a product containing an Aronia extract (KR 10-2011-0063081 A, KR 10-2014-0090453 A).
However, in the case of 1), it is essential that heating for the removal of moisture is required in the production of the Aronia concentrate, which causes the destruction of nutrients and the disappearance of the fragrance.
2), Aronia juice can not be used as it is, and its content is only a small amount, so that the advantage of Aronia can not be exerted.
It is an object of the present invention to provide a method for producing an Aronia drink which minimizes the disappearance of nutrients and fragrance by removing the uncomfortable flavor (astringent taste) of Aronia, but using the Aronia juice concentrate instead of the Aronia concentrate .
The present invention is not intended to be exhaustive or to limit the scope of the present invention to the full scope of the present invention. of its features).
In order to solve the above-mentioned problems, the present disclosure provides a method for producing a mixed material, comprising the steps of: preparing a mixed material obtained by mixing 20 to 40 parts by weight of an Aronia seed and 60 to 80 parts by weight of grape seed; Crushing the mixed material; Heating the crushed mixed material to a temperature of 65 to 75 占 폚; And a step of squeezing the heated mixed material. The first invention provides a method for producing an Aronia drink.
The present disclosure provides a method of manufacturing an Aronia drink according to the first aspect of the present invention, further comprising a step of removing stalks from the grapevine.
The present disclosure provides a method for producing an Aronia drink having a sugar content of 15 to 25 brix according to the third aspect of the present invention in the method for producing an Aronia drink according to the first aspect of the present invention .
According to the present disclosure, it is advantageous to remove uncomfortable taste of Aronia by using vinegars and vitamins, while maintaining the constituents of Aronia and state, by mixing Aronia with vinegar at a proper ratio and juicing.
According to the present disclosure, the heating temperature for improving the juicing efficiency is set at a relatively low temperature of 65 to 75 占 폚, which has the advantage of minimizing nutrient destruction and loss of aroma of Aronia.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a diagram for explaining a method for producing an Arrionic beverage according to an embodiment of the present disclosure; Fig.
2 is a view for explaining a method for producing an Aronia drink according to another embodiment of the present disclosure;
Hereinafter, various embodiments for implementing the method of manufacturing an Aronia drink according to the present disclosure will be described with reference to the drawings.
It should be understood, however, that there is no intention to limit the scope of the present disclosure to the embodiments described below, and that those skilled in the art, having the benefit of the teachings of this disclosure, It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention.
In addition, the terms used below are selected for convenience of explanation. Therefore, in order to grasp the technical contents of the present disclosure, they should be interpreted appropriately in accordance with the technical idea of the present disclosure without being limited to the prior meaning.
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a view for explaining a method for producing an Aronia drink according to an embodiment of the present disclosure; FIG.
Referring to FIG. 1, the method for producing an Aronia drink according to the present embodiment includes a mixed
The mixed
In the present embodiment, grape seedlings play an important role in removing the uncomfortable taste of beverages that are juiced from aronia and the state. In other words, it has the advantage that the nutrients of the Aronia and the state can be used almost without loss.
The inventors of the present invention have focused on a method of using grape juice as a constitution for removing an uncomfortable taste of a beverage juice from the condition and condition of Aronia and have set the mixing ratio to 20 to 40 parts by weight of Aronia juice, By weight, the level of the unpleasant taste of the beverage juice juice extracted from the Arrangement and the amount of the nutrients contained in the Aronia juice were optimized.
The crushing
The
The
The optimum heating temperature is in the temperature range of 65 to 75 ° C.
The
The
Through the manufacturing method according to the present embodiment, the prepared beverage has a sugar content of 15 to 25 brix.
Conventional Arrionic drinks enhance the sugar content through a variety of additives to offset the uncomfortable flavor of Aronia, which is disadvantageous to health due to its high sugar content.
However, according to the present embodiment, the unpleasant taste of the Aronia drink is removed while having a sugar content of 15 to 25 brix.
2 is a view for explaining a method for producing an Aronia drink according to another embodiment of the present disclosure.
The method of manufacturing the Arrionic beverage according to the present embodiment further includes the step of removing the stem from the vine and the grape.
According to this, there is an advantage that the residue generated in the beverage can be minimized.
Claims (3)
Crushing the mixed material;
Heating the crushed mixed material to a temperature of 65 to 75 占 폚; And
And a step of juicing the heated mixed material.
And removing the stem from the vine and leaves. ≪ RTI ID = 0.0 > 15. < / RTI >
Wherein the beverage juiced by the juicing step has a sugar content of 15-25 brix.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522913A (en) * | 2017-03-01 | 2018-09-14 | 安徽浩琛生态农业开发有限公司 | Black Box Tracing is squeezed the juice the method that removes astringent taste and its juice production technique |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110063081A (en) | 2009-12-04 | 2011-06-10 | (주)비에이치생명과학 | Process for purification and powdering of aronia berry extract |
| KR20130101381A (en) | 2012-03-05 | 2013-09-13 | 염장열 | Black chokeberry concentrate and the manufacturing method |
| KR20140032678A (en) | 2012-09-07 | 2014-03-17 | (주)두루원 | Fermantion of aronia's extract |
| KR20140090453A (en) | 2013-01-09 | 2014-07-17 | (주) 제이비케이자연의학연구소 | Composition comprising aronia extract for preventing and relieving hangover, and for protecting the alcohol-damaged hepatocyte |
-
2015
- 2015-06-17 KR KR1020150085555A patent/KR20160148842A/en not_active Application Discontinuation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110063081A (en) | 2009-12-04 | 2011-06-10 | (주)비에이치생명과학 | Process for purification and powdering of aronia berry extract |
| KR20130101381A (en) | 2012-03-05 | 2013-09-13 | 염장열 | Black chokeberry concentrate and the manufacturing method |
| KR20140032678A (en) | 2012-09-07 | 2014-03-17 | (주)두루원 | Fermantion of aronia's extract |
| KR20140090453A (en) | 2013-01-09 | 2014-07-17 | (주) 제이비케이자연의학연구소 | Composition comprising aronia extract for preventing and relieving hangover, and for protecting the alcohol-damaged hepatocyte |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522913A (en) * | 2017-03-01 | 2018-09-14 | 安徽浩琛生态农业开发有限公司 | Black Box Tracing is squeezed the juice the method that removes astringent taste and its juice production technique |
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