KR20170065452A - Lotus tea beverage and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a soft drink and a method for producing the soft drink, and more particularly, to a soft drink and a process for producing the soft drink, which comprises preparing a soft drink by using sugar extraction, enzyme treatment or lactic fermentation, And physiological activity to confirm the functional effect and to perform the sensory evaluation, it is possible to provide an excellent soft drink in terms of function and quality, and it is also possible to provide a soft drink having excellent flavor, It is an excellent invention to do.

Description

[0001] The present invention relates to a tea beverage and a manufacturing method thereof,

The present invention relates to a soft drink and a method of manufacturing the same, and more particularly to a soft drink and a method for manufacturing the soft drink, which are manufactured by using a soft drink, a soft drink, a lotus root, .

Lotus (Nelumbo nucifera Gaertner) is a perennial aquatic plant belonging to the water lily family. It is a dicotyledonous plant that grows mainly in a pond and is cultivated in a field. The species of Yan is divided into two kinds of North China, Huanghua (Lotus) and Oriental (Lotus), and Chinese varieties have local white and white species. And it is the most cultivated. Korea is a species derived from India. Korean species are native to Korea, flowers are light pink, and roots are elliptical. They are rooted in April to May, and harvested from early September to early May of the following year (Borsch T, Barthlott W. 1994. Classification and distribution of the genus Nelumboadans (Nelumbonaccae), BeitrBiolPflazen 68: 421-450). Kite has been widely used for tea and liquor since ancient times. The flowers made soft tea, the leaves were low tea leaves, the roots were roots made of tea, and the petals were added to the leaves to make fragrant sake (Kim YS.Chun SS, Jung ST and Kim RY.2002.Effects oflotus root powderon the quality ofdough. Korean J. Soc. Good Cookery Sci. 18 (6): 573-578). In oriental medicine, kite is used as a very useful medicinal herb. It uses most of the kite from fruit to leaves, flowers, rice, kite, root.

Yeonpyeon is called as a lower leaf. It is used as a cure medicine because of its taste and its nature. It is used as a treatment for hemorrhagic gastric ulcer, gastritis, hemorrhoids, bleeding, diarrhea, headache and dizziness, hematemesis, postpartum hemorrhage, (Korean J Food Cookery Sci 23 (6): 947-953). Some of the components isolated from the leaves are aromatic compounds such as nelumboside, nuciferine, coclaurine, galic acid and methl gallate, and flavonoids such as quercetin, isoquercetin, rutin and kaempferol (Choi, SJ, Kim, YJ, Koo, CS, Ha, BJ, & Chae HJ (2011). Stability evaluation of the cosmetics containing lotus leaf extract. Korean Society of Biotechnology & Bioengineering, 26, 83-86).

Lotus root is called 蓮藕 (蓮藕), and its taste is warm and possesses a warm temperament. In the mud, the subterranean stem is white with nodule, and there are stem and flower stalks in the lotus root. Lotus root, which is a subterranean root of the stalk, has a hollow hole, and it is a healthy food that is hard and has a chewy taste and is chewy, juiced and eaten. The general component of the lotus root is about 14% of carbohydrates such as starch, and contains about 20 mg% of vitamin C together with asparagine, arginine, tyrosine, lecithin and the like. It is rich in minerals and dietary fiber, which helps skin health and cholesterol lowering. It also contains a large amount of vitamin C, which is antioxidant and anti-cancerous, compared with other root plants. It also contains polyphenols SJ. Food Sci., 9, 82-87,1993). In this study, we investigated the effect of bamboo shoots on the production of bamboo shoots, lotus root and burdock, free sugars, fatty acid, amino acid and dietary fiber contents. Mucin is a glycoprotein component that regulates the secretion of gastric acid to prevent various gastric diseases and to rapidly repair damaged gastric wall. I will. It is widely used as health functional food, cosmetics and medicine materials because it helps to improve skin capillary blood circulation and promotes peripheral blood circulation, thereby promoting skin metabolism and helping skin beauty such as acne and spots.

Consists of various names such as rice gruel, rice cultivar, rice field, rice paddy, seed, prawn, Yan, romance. It is composed of main nutrients such as starch, carbohydrate, protein and fat and trace elements such as vitamin C, vitamin B1, vitamin B2, iron, calcium, phosphorus, niacin, asparaginic acid, copper, manganese, nelumbin and raffinose. It is a nutritional food that is used as a medicinal substance that acts on the spleen, kidneys, heart and meridians. In this study, we investigated the effects of nutrients such as nuciferin, oxoushinunine, N-methylasimilobine, lirindine, higena, quercetin, rutin and hyperin (Lee, BG and Byun, KI The effects of antidepressant, antioxidant, cytotoxic, cardioprotective, and anticonvulsant effects on soft tissue function were reported in the Journal of Food Preservation, 15 (6), 852-858.

Common enzymes are isolated from yeast, bacteria, or some higher plants. The most common application is to use pectinase, which degrades pectin to connect cell walls or cells between plant tissues, to soften fruit or vegetable tissues, It is mainly used to increase the production yield of juice during processing. Enzymatic hydrolysis methods are applied to efficiently extract substances from raw materials. These enzymes are multiple enzymes, and by using the action of decomposing polymer substances by fiber, glycoprotein or specific enzyme in cell wall, This method is used as an effective extraction method to induce the extraction.

Lactic acid bacteria are safe microorganisms that are easily found in intestines and fermented foods of humans and animals (Orrhge, K. et al., 2000, Bifidobacteria and lactobacilli in human health, Drugs Exptl. ., 26, 95-111). It has been shown to improve the properties of intestinal microflora by parasitic attachment to intestinal epithelial cells, thereby reducing intestinal microflora stability, decreasing the production of decay products due to inhibition of harmful bacteria and preventing disease, Cholesterol lowering is known to help the body a lot. Lactic acid bacteria have several inhibitory effects on various pathogenic microorganisms and pathogenic microorganisms due to their several metabolic characteristics. The lactic acid bacteria produce the antimicrobial activity factors such as organic acid, hydrogen peroxide, reuterin, diacetyl, acetaldehyde and bacteriocin (Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378).

Background Art [0002] Korean Patent Laid-Open No. 10-2010-0008929 discloses a drink and a manufacturing method using a soft drink as a prior art related to a soft drink. The soft drink is extracted with purified water from a yeast, a lotus leaf, Korean Patent Laid-Open No. 10-2013-0130588 has been disclosed as a tea drink prepared by mixing sodium citrate and a preparation method thereof. Also, regarding the method of manufacturing a lotus leaf tea beverage, the lotus leaf which has improved the palatability and productivity while maintaining the vitamin C and physiologically active ingredient by removing the inhabitants and impurities of the lotus leaf by applying the evaporation, A method for manufacturing a tea beverage is disclosed in Korean Patent No. 10-0386640 and a manufacturing method for a root canal beverage having an antioxidative effect and a hyperlipidemia inhibitory effect by appropriately compounding various ingredients in hot water- 1142276 is known. However, none of the aforementioned literatures discloses a soft drink in which various active ingredients of the yeast were promoted by various methods such as a lotus leaf, a soft pot, a lotus root, a soft stem, a soft drink, a sugar extract, an enzyme treatment or lactic acid fermentation .

Accordingly, an object of the present invention is to provide a soft drink using a lotus leaf, a soft pot, a lotus root, a stalks and a soft drink, a sugar extract, an enzyme treatment or a lactic acid fermentation method.

Another object of the present invention is to provide a method for preparing a soft drink using a lotus leaf, a soft pot, a lotus root, a stalks and a softener, a sugar extract, an enzyme treatment or a lactic acid fermentation method.

The object of the present invention is achieved by a method for preparing a raw material, comprising the steps of: (a) preparing a raw material by washing a lotus leaf, a soft pot, a lotus root, (b) extracting the lotus leaf or the soft palate prepared in the step (a) at 180 to 300 ° C for 5 to 10 minutes and adding purified water to the dried lotus leaf or soft palate; (c) adding yellowish white sugar to the lotus root prepared in the step (a), first and secondly aging and then filtering to obtain a lotus root extract; (d) adding maltose to the rootstock prepared in the step (a), treating with an enzyme, and then filtering to obtain an enzyme-treated lotus root extract; (e) fermenting lactic acid bacteria of any one of A-phase selected from Lactobacillus brevis and Leuconostoc paramesenteroides in the root, stem, or stalk prepared in the step (a) and then filtering to obtain a fermented extract of Lotus root, ; (f) an additive comprising oligosaccharide, fructose and sodium citrate is added to any one selected from the extracts obtained in the above (b), (c), (d) and (e) And then, the pH value, the color value, the flavonoid content, and the physiological activity of the prepared soft drink were measured. The prepared soft drink was measured for its softness, softness, And the comparative evaluation of beverage and sensory test.

The present invention provides a novel soft drink prepared by softening a lotus leaf, a soft lotus root, a rootstock, a stalks and a softener, a sugar extract, an enzyme treatment or a lactic acid fermentation method, It is an excellent invention that can promote the development of various beverages utilizing domestic agricultural products by providing a method of producing a soft drink having excellent flavor.

The present invention provides a soft drink and a method of manufacturing the same.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.

[Example 1] Production of the present invention lotus leaf tea drink

The environmentally friendly lotus leaf (Asan city cultivation in Chungcheongnam-do) was washed in clean water, and the foreign matter was removed, thinly sliced at about 0.5 to 2 cm, and then drained in the shade. In order to obtain the best taste in accordance with the characteristics and characteristics, the three leaves were heated at 180 ~ 300 ℃ for 5 ~ 10 minutes and roasted more than 3 times. The green leaves were placed in a teabag (18 x 28 cm) for extraction, put into an extraction tank, and added with purified water for 30 minutes to 1 hour. At this time, it was most preferable to add 98.5% ~ 99.5% by weight of purified water for the preparation of the extract at a ratio of 0.5-1.5% by weight of lotus leaf. The composition of the present invention is prepared by mixing 99.80% ~ 99.97% by weight of the extract of the lotus leaf extract with 0.03 ~ 0.20% by weight of additives such as oligosaccharide, fructose and sodium citrate as a stabilizer for tea beverages, filling the container, Sterilized for 25 minutes, and packed to make a lotus leaf tea beverage.

[Example 2] Production of soft drink prepared by the present invention

After cultivated in an environmentally friendly potted plant (cultivated in Asan city, Chungcheongnam-do), it was washed in clean water, and then the foreign matter was removed and thinly sliced at about 0.5 to 2 cm. A soft drink was prepared in the same manner as in Example 1, except that the soft drink was prepared.

[Example 3] Production of extracted root lot tea beverage according to the present invention

The cultivated lotus root (cultivated in Asan city, Chungnam area) was cleaned with clean water, and then the foreign matter was removed. The mixture was thinly sliced at about 0.5 to 2 cm, and water was removed from the shade. 300 g of the lotus root and 300 g of the white sugar were weighed, and 50 g of lotus root and yellow sugar were alternately layered in the storage container. The yellowish white sugar was sprayed on the surface of the cut lotus root.

(1) First ripening

The upper part of the storage container was sealed well and firstly aged for 30 days in a well-ventilated room (at room temperature; 15 to 20 ° C) avoiding moisture or direct sunlight. After about one week, the fermentation started and the sugar extract started to be high. From this time, it was given to the bottom of the container evenly using the mixing tool for about 30 days once every 2-3 days.

(2) Second aging

The extracts were filtered out from the first aged root extract of the lotus root extract, sealed in a separate storage container, and then subjected to secondary aging for about 30 days or more in a well-ventilated place without moisture or direct sunlight.

(3) Extraction

The second aged root extract was filtered using a sieve, and 1.5 to 3.5% by weight of the extract of the extracted lotus root and 96.5 to 98.5% by weight of purified water were added to the extraction tank and extracted.

(4) beverage formulations, sterilization and packaging

The mixture of oligosaccharide, fructose, and sodium citrate as a stabilizer for tea beverages is mixed in an amount of 99.80 to 99.97% by weight of the lotus root extract, and the mixture is filled in a container. After sterilization for 25 minutes, it was packaged to prepare sugar extracted root tea beverage.

[ Example  4] The enzyme-treated Root tea  Beverage Manufacturing

(1) Production of enzyme-treated lotus root extract

3 liters of purified water was added to the extracted lotus root at 300 g, and the mixture was heated at 85 ° C for 30 minutes. Then 15% by weight of maltose containing amylase and a large amount of starch decomposing enzyme was added thereto, Or less, to produce an enzyme-treated lotus root extract.

(2) pH adjustment and filtration

Sodium hydrogencarbonate was added to the enzyme-treated lotus root extract to adjust the pH to 5.5 to 7.0, followed by filtration using a sieve. The filtrate obtained above was added to the purified water at a ratio of 84.5% to 89.5% by weight in the ratio of enzyme-treated lotus root extract of 10.5 to 15.5% by weight.

(3) beverage formulations, sterilization and packaging

To the filtered enzyme treated lotus root extract, 99.80 to 99.97% by weight of the oligosaccharide, fructose, and sodium citrate as a stabilizer for tea beverages were mixed in an amount of 0.03 to 0.20% by weight and filled in a container. And sterilized for 20 ~ 25 minutes to prepare an enzyme - treated rootstock tea beverage.

[ Example  5] Using the lactic acid fermentation method of the present invention Root tea  Beverage Manufacturing

(1) Preparation of raw materials and cultivation of lactic acid bacteria strain

The cultivated lotus root (cultivated in Asan city, Chungnam Province) was cleaned with clean water and the water was removed and then ground using a pulverizer.

The lactic acid bacteria strain was a known strain of Lactobacillus brevis and Leuconostoc paramesenteroides, and the cultivation was carried out by liquid culture. That is, 0.1% by weight of the strain was inoculated in a 1 L Erlenmeyer flask, and cultured under anaerobic conditions at 35 to 45 ° C for 12 to 36 hours with shaking culture.

(2) Production of lactic acid bacteria fermented lotus root extract

The fermented milk was inoculated with 1 L of the above-mentioned ground lotus root in 1 kg of the ground lotion, and the lactic acid bacteria culture solution was inoculated so that the number of the cells became 10 ⁴ to 10 ⁷ cfu / g, and then cultured at 35 to 45 ° C for 12 to 36 hours. The extract was prepared.

(3) Production of lactic acid bacteria fermented root canal tea

The mixture of oligosaccharide, fructose and sodium citrate as a stabilizer for tea beverages and 0.03-0.20% by weight of additives are mixed in 10.5-15.5% by weight of the lactic acid bacteria fermented rootstock extract and filled in a container, , And sterilized for 20 ~ 25 minutes at a temperature of 80 or more, and then packaged to prepare lactobacillus fermented lotus root tea beverage.

[ Example  6] Manufacture of stover tea beverage using the lactic acid fermentation method of the present invention

The lactic acid fermented starch tea beverage of the present invention was prepared in the same manner as in Example 5 above using a draw line.

[ Example  7] Using the lactic acid fermentation method of the present invention Lecturer  Tea beverage manufacturing

The inventive lactobacillus fermented tea beverage of the present invention was prepared in the same manner as in Example 5, except that,

[ Example  8] The production of the soft tea beverage of the present invention

The extract of the lotus root extract of Example 1 at 79.60 to 81.17% by weight, the extract of Lotus root of the Example 3 at 9.80 to 10.20% by weight, the lactic acid bacteria fermentation stem extract of Example 6 at 4.50 to 5.00% by weight, Yeast Extracts 4.50 to 5.00% by weight and 0.03 to 0.20% by weight of additives, including oligosaccharides, fructose, and sodium citrate as stabilizers for tea beverages, are filled in a container and then sealed at 20 to 25 After sterilization for a minute, the mixture was packed to prepare a mixed tea beverage.

[ Comparative Example  One] Ocher tea  Beverage Manufacturing

The dried lotus leaves were washed with clean water and then thinned to a size of about 0.5 to 2 cm at a place not exposed to direct sunlight and thinned to a wick. The dried lotus root was dried in a well- And heated for 80 minutes to prepare a lotus leaf tea beverage.

[ Comparative Example  2] Lecture room  Tea beverage manufacturing

The soft drink was prepared in the same manner as in Comparative Example 1, except that the soft drink was used.

[ Comparative Example  3] Root tea  Beverage Manufacturing

A rootstock tea beverage was prepared in the same manner as in Comparative Example 1 using a rootstock root.

[ Comparative Example  4] Leading train beverage manufacturing

The pearled tea beverage was prepared in the same manner as in Comparative Example 1, using the draw line.

[ Comparative Example  5] Lecturer  Tea beverage manufacturing

A soft tea beverage was prepared in the same manner as in Comparative Example 1, except that a soft drink was used.

[ Comparative Example  6] Manufacture of mixed tea beverages

After washing the lotus root, stalks, leaves, stamens, and stamens in clean water, they are sliced at about 0.5 to 2 cm in a place where they are not exposed to direct sunlight, thinned in a wicker, dried in a windy place, A soft mixture was prepared in the same manner as in Comparative Example 1 by mixing the softener and softener in a ratio of 1: 1: 1: 1: 1.

[ Experimental Example 1] Measurement of soft drink pH

 The pH of tea beverages of Examples 1 to 8 and Comparative Examples 1 to 6 was measured using a pH meter (Metrohm 691, Metrohm UK Ltd., Herisau, Switzerland).

As shown in Table 1, the pH values of the fermented lactic acid bacteria in Example 5, Example 6, Example 7 and Example 8 were 3.72, 3.49, 3.74 and 4.00, respectively, as shown in Table 1, And the pH of the remaining soft drinks was measured to be above 6.8.

Name of sample pH A lotus leaf Example 1 6.95 Comparative Example 1 6.96 Lecture room Example 2 7.04 Comparative Example 2 7.03 Lotus root Example 3 6.83 Example 4 6.74 Example 5 3.72 Comparative Example 3 6.92 Stems Example 6 3.49 Comparative Example 4 7.09 Lecturer Example 7 3.74 Comparative Example 5 7.03 mix Example 8 4.00 Comparative Example 6 7.12

[ Experimental Example  2] Color measurement of soft drinks

The color of tea beverages of Examples 1 to 8 and Comparative Examples 1 to 6 was measured using a UV-visible spectrophotometer (UV-1601, Shimadzu Co., Kyoto, Japan) yellowness) were measured and expressed as Hunter's color value.

The results are shown in Table 2. As shown in Table 2, the train drinks of Example 6, which was fermented with lactic acid bacteria, showed the highest values of L and b of 49.82 and 4.60, and showed a light yellow color. Showed a dark yellow color with an L value of less than 7.87.

Name of sample L value a value b value A lotus leaf Example 1 5.19 0.18 -0.12 Comparative Example 1 6.16 -0.94 0.27 Lecture room Example 2 6.63 -0.84 0.26 Comparative Example 2 6.16 -0.65 -0.10 Lotus root Example 3 7.55 -0.91 0.18 Example 4 6.00 0.68 0.24 Example 5 28.81 -2.27 1.70 Comparative Example 3 6.08 -0.66 -0.22 Stems Example 6 49.82 -2.69 4.60 Comparative Example 4 7.87 -0.63 -0.21 Lecturer Example 7 5.91 -0.69 0.16 Comparative Example 5 5.74 -0.73 -0.10 mix Example 8 30.82 -2.28 -1.33 Comparative Example 6 5.00 -0.17 1.38

[ Experimental Example  3] Total flavonoid content of soft drinks

Total flavonoids were assayed by aluminum nitrate assay. That is, 100 μL of sample, 100 μL of 10% ammonium nitrate solution, 100 μL of 1 M potassium acetate solution and 4.7 mL of 80% ethanol were mixed and reacted at 25 ° C. for 40 minutes and then absorbance was measured at 415 nm. The total flavonoid content in the sample was calculated using a standard curve using quercetin as a standard reagent, and the unit was quercetin equivalent (QE) ug / g.

As shown in Table 3, the total flavonoid content of each soft portion was measured differently, and 135.62 ug / g was determined to be higher than that of other portions of tea drink in Example 7 of tea made from soft drink. As a result, it was found that 137.57 ug / g was measured as the highest flavonoid content in Example 8, so that it was more effective in terms of functionality to prepare beverages by mixing them with each other at the time of preparing a soft drink.

Name of sample Total flavonoid content
(ug quercetin / g of solid) A lotus leaf Example 1 20.01 Comparative Example 1 19.58 Lecture room Example 2 23.59 Comparative Example 2 23.01 Lotus root Example 3 48.43 Example 4 48.57 Example 5 49.56 Comparative Example 3 48.34 Stems Example 6 21.23 Comparative Example 4 20.01 Lecturer Example 7 135.62 Comparative Example 5 134.40 mix Example 8 137.57 Comparative Example 6 135.41

[ Experimental Example  4] Measurement of physiological activity of soft drinks

The measurement of physiological activity of tea beverages of Examples 1 to 8 and tea beverages of Comparative Examples 1 to 6 was measured by DPPH radical scavenging ability.

DPPH (1,1-diphenyl-2-picrylhydrazyl, sigma) radical scavenging activity was measured by modifying the Blois method. 0.15 mM of DPPH was dissolved in 100 mL of absolute ethanol, and the absorbance of DPPH solution was diluted to approximately 1.0 at 517 nm with 50% ethanol solution as a control. The DPPH radical scavenging activity was calculated from the following equation by measuring the absorbance at 517 nm using a UV-visible spectrophotometer (UV-1601) after precisely reacting for 3 minutes with 5 mL of DPPH solution.

^{Here, As: Absorbance  of group with sample, Ac: Absorbance  of group without sample.}

As shown in Table 4, DPPH radical scavenging activity of all the tea beverages was 60% or higher, showing a relatively high antioxidative activity, and Example 8 showed the highest antioxidative activity of beverage 93.01%. Example 5 using lactic acid bacteria fermentation method showed high antioxidative activity of 82.01% in roasted tea beverage, and Example 6 and Example 7 using lactic acid bacteria fermentation method also showed higher antioxidative activity than Comparative Example 5 and Comparative Example 6 It was confirmed that it exhibited higher antioxidative ability.

Name of sample DPPH radical scavenging ability (%) A lotus leaf Example 1 61.54 Comparative Example 1 60.00 Lecture room Example 2 65.99 Comparative Example 2 65.01 Lotus root Example 3 80.01 Example 4 80.22 Example 5 82.01 Comparative Example 3 79.14 Stems Example 6 62.32 Comparative Example 4 61.15 Lecturer Example 7 91.15 Comparative Example 5 90.23 mix Example 8 93.01 Comparative Example 6 91.14

[ Experimental Example  5] Sensory evaluation of soft drinks

The sensory evaluation of tea beverages of Examples 1 to 8 and tea beverages of Comparative Examples 1 to 6 was conducted by selecting 30 panelists. The sensory evaluation items were evaluated as 5 points for color, aroma, flavor, texture, and overall preference based on 5 point scale, and 1 point for very good.

(1) Sensory evaluation results of lotus leaf tea

The sensory evaluation results of Example 1 and Comparative Example 1, which are lotus leaf tea beverages, are shown in Table 5. As shown in Table 5, when the tea was prepared by cutting the lotus leaf, the color, flavor, taste, texture and overall acceptability were higher, It was confirmed that the sensation of tea was improved.

color incense flavor Texture Overall likelihood Example  One 3.50 3.33 3.47 3.37 3.42 Comparative Example  One 3.33 3.27 3.30 3.27 3.29

(2) Sensory evaluation result

As shown in Table 6, when the tea was prepared by mixing the sweet potatoes, the color, flavor, taste, texture, and overall acceptability were higher than those of Example 2 and Comparative Example 2, It is possible to confirm that the sensory characteristics of the tea are improved.

color incense flavor Texture Overall likelihood Example  2 3.30 3.23 3.27 3.20 3.25 Comparative Example  2 3.17 3.07 3.13 3.07 3.11

(3) Sensory evaluation result of lotus root tea drink

Flavor, texture, and overall acceptability were evaluated as in Example 7, Example 5, Example 4, Comparative Example 6, and Comparative Example 7, 1, respectively, and it was confirmed that tea extracts were the most sensual when they were extracted from sugar beet.

color incense flavor Texture Overall likelihood Example  3 3.93 3.90 3.97 3.87 3.92 Example  4 3.30 3.27 3.27 3.27 3.28 Example  5 3.70 3.57 3.73 3.60 3.65 Comparative Example  3 3.13 3.03 3.13 3.03 3.08

(4) Result of train drink beverage sensory evaluation

As a result of comparing the sensory evaluation results of Example 6 and Comparative Example 4, which are train drinks, the color, flavor, flavor, texture and overall acceptability of the tea were higher when the string was fermented with the lactic acid bacteria as shown in Table 8, Thus, it was confirmed that the tea beverage had better sensory properties when it was prepared.

color incense flavor Texture Overall likelihood Example  6 3.63 3.53 3.67 3.60 3.61 Comparative Example  4 3.06 3.00 3.03 3.00 3.03

(5) The result of tea sensory evaluation

As a result of comparing the sensory evaluation results of Example 7 and Comparative Example 5, which are soft tea beverages, the color, flavor, taste, texture and overall acceptability were higher when the tea was fermented with lactic acid bacteria as shown in Table 9, Thus, it was confirmed that the tea beverage had better sensory properties when it was prepared.

color incense flavor Texture Overall likelihood Example  7 3.60 3.50 3.63 3.57 3.58 Comparative Example  5 3.20 3.13 3.17 3.20 3.18

(6) Results of sensory evaluation of mixed tea beverages

As a result of comparing the sensory evaluations of Example 8 and Comparative Example 6 which are annual mixed tea beverages, it was confirmed that the color, aroma, flavor, texture and overall acceptability were higher than that of Comparative Example 6 and higher than that of Comparative Example 6, .

color incense flavor Texture Overall likelihood Example  8 3.37 3.23 3.37 3.27 3.31 Comparative Example  6 3.04 3.10 3.02 3.00 3.04

The present invention is an extremely useful invention in the food industry because it has an effect of providing a soft drink excellent in terms of function and quality when using soft drink, sugar extraction, enzyme treatment or lactic acid fermentation in the production of soft drinks.

Claims (4)

(a) washing the lotus leaf, the soft pot, the lotus root, the stalks and the softener, and then finely preparing the raw material; (b) extracting a lotus leaf or a sweet potato prepared by the step (a), adding purified water to the dried lotus leaf or soft pot room; (c) adding yellowish white sugar to the lotus root prepared in the step (a), first and secondly aging and then filtering to obtain a lotus root extract; (d) adding 15 wt% of maltose to the root of the root prepared in step (a), treating with enzyme, and then filtering to obtain an enzyme-treated lotus root extract; (e) lactic acid bacteria are inoculated into the rootstocks, stalks or stalks prepared in step (a) and fermented, followed by filtration to obtain a fermented extract of lotus root, stalks, or soft lactic acid bacteria; (f) an additive consisting of oligosaccharide, fructose and sodium citrate is added to at least one selected from the respective extracts obtained in steps (b), (c), (d) and (e) ≪ / RTI > and then packaged.
The method according to claim 1, wherein the step (b) comprises extracting the extract from the extract of the lotus root at a concentration of 79.60 to 81.17% by weight, the extract of the lotus root at 9.80 to 10.20% 4. The method for preparing a soft drink according to claim 1, wherein the sweetener comprises 4.50 to 5.00% by weight of an extract and 0.03 to 0.20% by weight of an additive including oligosaccharide, fructose and sodium citrate.
The method of claim 1, wherein the lactic acid bacteria in step (e) is any one selected from the group consisting of Lactobacillus brevis and Leuconostoc paramesenteroides.
A fried beverage produced according to any one of claims 1 to 3.