KR20170073779A - Anti-oxidative activity berry beverage containing solidity materials and manufacturing method thereby - Google Patents

Abstract

(B) preparing a cinnamon concentrate, an omija concentrate, and a gugija concentrate; (b) a step of preparing a concentrate of Bombyx mori, an extract of Odie, a concentrate of Blueberry, a concentrate of Aronia, a concentrate of Black currant, a concentrate of Blackberry and an elderberry concentrate (c) a mixture of 45 to 55% by weight of tapioca starch, 8 to 15% by weight of maltodextrin, 0.1 to 0.2% by weight of guar gum, 5 to 10% by weight of perfume, 0.1 to 0.5% by weight of pigment and 28 to 32% (D) a step of preparing a solid material which is prepared by mixing the crude solid material with the crude solid material, (d) a step of mixing the crude material with the bogmain concentrate, the oudy concentrate, the blueberry concentrate, the aronia concentrate, the blackcurrant concentrate, the blackberry concentrate, the elderberry concentrate and the cinnamon concentrate, And (e) sterilizing the blended product, wherein step (a) comprises the steps of washing the brambles, audi, blueberry, aronia, black currant, blackberry and elderberry respectively, Each of the step of juicing the lubri, the aronia, the black currant, the blackberry, and the elderberry, respectively, the step of centrifuging the juice solution at 9,000 to 11,000 rpm for 5 to 30 minutes, Separation of juice supernatant liquid 0.1 to 0.5 parts by weight of pectinase (PECTINASE) and 0.1 to 1.0 part by weight of bentonite (BENTONITE) are added to each of the juice supernatant liquids and purifying at 30 to 50 degrees for 12 to 48 hours Filtering the clarified juice clarifying liquid and concentrating the filtered juice filtrate under reduced pressure at a temperature of 50 to 70 ° C to prepare a respective berry concentrate having a sugar content of 35 to 45 Brix And a method for producing an antioxidant-functional berry drink containing the solid material.
Further, it is possible to provide an antioxidant-functional berry beverage containing a solid material produced by a method for producing an antioxidant-functional berry beverage containing a solid material.

Description

TECHNICAL FIELD [0001] The present invention relates to an antioxidant-functional beryl beverage containing a solid material and an antioxidant-

The present invention relates to an antioxidant-functional beryl beverage containing a solid material and a process for producing the same. More particularly, the present invention relates to an antioxidant-functional beryl beverage containing a solid material capable of feeling chewing fun, a beryllium containing health- And a method for producing the same.

Recently, population aging is accelerating worldwide. As a result, interest in healthy life is increasing.

Due to this interest, a down-aging industry that pursues youth and beauty is emerging.

The down-aging industry is expanding into various fields in terms of population structure, demand side, and economic industry.

In terms of demographic structure, the aging population will lead the elderly in the future. In particular, baby boomers have purchased high-priced products based on their high purchasing power, and they have become a major customer in the market.

On the demand side, the need to improve quality of life in addition to basic needs is heightened by the improvement of income, and the desire to live healthy, young and beautiful is rising.

From the aspect of economy and industry, antioxidant and health care are provided to prevent healthcare costs and advance as a new growth engine.

For reference, the down-aging industry is a new word introduced in the three keywords of the New Senior Age, which means aging destruction, not to mention prevention of aging, but also to desire to look younger or return to childhood.

The down-aging industry encompasses physical, mental, and emotional areas. The down-aging industry is a multidimensional industry where all ages are subject to demand through convergence and linkage among other industries.

The rapid growth of the down-aging industry is expected due to the paradigm shift in health care. Specifically, there is an increasing demand for products that can easily prevent or manage diseases, such as foods, cosmetics, household goods, etc., rather than medical treatment for diseases.

This phenomenon is expected to steadily grow as the needs of men rejuvenate, maintain their beauty and inhibit aging.

Among the down-aging industries, the beauty industry is expanding the inner beauty trend and market by women who are the main consumers.

Inner beauty means to cultivate beauty from the inside of the body. Inner Beauty means to maximize external beauty such as skin by improving the health such as body immunity and activity through ingested food.

Inner Beauty products can be divided into functional cosmetics and health functional foods.

Health functional foods can be developed in various product forms as the food processing technology develops.

In particular, the anti-aging product market is expected to grow rapidly.

All living organisms breathing continuously have active ROS, such as superoxide, nitrogen dioxide, nitric oxide, and hydroxyl peroxy nitrite, in the metabolic process.

Oxidative stress caused by ROS is normally eliminated by antioxidants in the body. However, due to various environmental pollutants, environmental hormones, lifestyle, etc., the balance of the human body system is broken and causes various diseases and aging. There is a growing demand for anti-aging products that prevent these diseases and aging.

Most of these anti-aging products contain new drug components. However, there has been a problem that the consumers are not diversified due to the recognition that these products are expensive.

In order to solve these problems, research has been conducted on inner beauty foods that can prevent damage to cells and prevent aging through ingestion of agricultural foods containing antioxidants.

In addition, recently, there is a demand for a product that provides fresh texture because it tends to prefer an interesting and unique drink that can feel a different texture.

An invention such as Korean Patent Laid-Open Publication No. 10-2013-0091385 (the name of the invention: red ginseng health drink containing fruit concentrate) has been proposed by the prior art.

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide an antioxidant functional berry containing a solid material which can be felt chewing fun, a beryllium containing an anti- And a method for manufacturing the same.

In order to solve the above-mentioned problems, the present invention provides a method for producing a high-molecular compound, comprising the steps of: (a) preparing a macromolecule concentrate, an audi concentrate, a blueberry concentrate, an Aronia concentrate, a black currant concentrate, a blackberry concentrate and an elderberry concentrate; (b) preparing a cinnamon concentrate, an ozone concentrate, and a gujie concentrate; (c) a mixture of 45 to 55 wt% of tapioca starch, 8 to 15 wt% of maltodextrin, 0.1 to 0.2 wt% of guar gum, 5 to 10 wt% of a flavor, 0.1 to 0.5 wt% of a colorant and 28 to 32 wt% Preparing a solid material; (d) mixing the bacterium concentrate, the oudy concentrate, the blueberry concentrate, the Aronia concentrate, the black currant concentrate, the blackberry concentrate, the elderberry concentrate, the cinnamon concentrate, the omega concentrate, the ginger concentrate and the solid material; And (e) sterilizing the mixed product, wherein said step (a) comprises: washing the brambles, audi, blueberry, aronia, black currant, blackberry and elderberry respectively; Washing the washed mulberry, audi, blueberry, aronia, black currant, blackberry and elderberry respectively; Centrifuging each of the juice solution at 9,000 to 11,000 rpm for 5 to 30 minutes; Separating the juice supernatant located on the upper part of the centrifuged berry liquid, respectively; Adding 0.1 to 0.5 parts by weight of pectinase (PECTINASE) and 0.1 to 1.0 part by weight of bentonite to each of the juice supernatant, and purifying at 30 to 50 degrees for 12 to 48 hours; Filtering each clarified clarifying solution; And concentrating the filtered juice filtrate under reduced pressure at a temperature of 50 to 70 ° C to prepare a respective berry concentrate having a sugar content of 35 to 45 Brix. The present invention provides a method for producing an antioxidant functional berries drink.

Wherein said step (b) comprises the steps of: washing cinnamon, omija and gugija respectively; Extracting the washed herbal raw materials cinnamon, omija and guji from 90 to 99 degrees for 30 minutes to 2 hours, respectively; Filtering the extracted herbal extracts; And concentrating the filtered herbal extract solution under reduced pressure at a temperature of 40 to 60 ° C to prepare each herbal concentrate having a sugar content of 15 to 25 Brix.

Wherein the step (c) comprises mixing 45 to 55% by weight of tapioca starch, 5 to 8% by weight of maltodextrin and 0.1 to 0.2% by weight of guar gum to prepare a blended starch; Mixing 55 to 58% by weight of the blended starch, 3 to 7% by weight of maltodextrin, 5 to 10% by weight of a flavor and 0.1 to 0.5% by weight of a coloring matter; Adding 28 to 32% by weight of distilled water at a temperature of 60 to 90 degrees to 68 to 72% by weight of the mixed product; Boiling the kneaded dough into a spherical shape and boiling for 10 minutes to 10 liters of distilled water at 90 to 100 degrees Celsius; And adding the boiled dough material to the ice water to cool the ice material, thereby producing a solid material.

The flavor can be selected from among citron, mango and pomegranate.

The pigment may be selected from among gardenia yellow and sweet potato purple pigments.

The antioxidant-functional berry beverage containing the solid material is prepared by mixing 1 to 2 parts by weight of a brambler concentrate, 1 to 2 parts by weight of an audi concentrate, 1 to 2 parts by weight of a blueberry concentrate, 1 to 2 parts by weight of an enriched concentrate 1 to 2 parts by weight of black currant concentrate, 1 to 2 parts by weight of blackberry concentrate, 1 to 2 parts by weight of elderberry concentrate, 0.5 to 1 part by weight of cinnamon concentrate, 0.3 to 1 part by weight of Omija concentrate, 15 to 18 parts by weight of lemon, 2 to 5 parts by weight of fructooligosaccharide, 0.01 to 0.05 parts by weight of grapefruit seed extract, and 55 to 65 parts by weight of purified water.

In addition, an antioxidant-functional berry beverage containing the solid material produced by the above production method can be provided.

The present invention can provide an antioxidant-functional berry beverage containing a solid material that gives a fresh texture to consumers because it can feel the chewing fun while drinking fruit drinks.

Further, the present invention is excellent in the effect of removing active oxygen by using berries containing a large amount of polyphenol components such as carotenoids, flavonoids and anthocyanins as antioxidants.

In addition, the present invention can provide an antioxidant-functional berries beverage containing a solid material having a strong antioxidant ability, including cinnamon, omija and gujiya which are reports of antioxidants.

In addition, the berry beverage prepared by the present invention can provide an effect that is effective in anti-aging and balance of the human body system when ingested.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart sequentially showing an antioxidant-functional beryl beverage containing a solid material according to an embodiment of the present invention and a method for producing the same.
Figs. 2 (a), 2 (b) and 2 (c) are photographs showing the external shape of the solid material according to the embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various transformations can be applied and various embodiments can be made. It is to be understood that the following description covers all changes, equivalents, and alternatives falling within the spirit and scope of the present invention.

In the following description, the terms first, second, and the like are used to describe various components and are not limited to their own meaning, and are used only for the purpose of distinguishing one component from another component.

Like reference numerals used throughout the specification denote like elements.

As used herein, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise. It is also to be understood that the terms " comprising, "" comprising, "or" having ", and the like are intended to designate the presence of stated features, integers, And should not be construed to preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

Hereinafter, embodiments of the present invention will be described in detail with reference to FIGS. 1 and 2. FIG.

1 is a flowchart sequentially showing an antioxidant-functional berries beverage containing a solid material and a method for producing the same according to an embodiment of the present invention.

Referring to FIG. 1, a method for producing an antioxidant-functional beryl beverage containing a solid material according to an embodiment of the present invention includes preparing a concentrate of berry (S10), preparing a concentrated concentrate (S20) Step S30, mixing the berry concentrate with the herbal concentrate and the solid material S40, and sterilizing the mixed product S50.

The step (S10) of preparing the berry concentrate may include preparing a brambled concentrate, an audi concentrate, a blueberry concentrate, an Aronia concentrate, a black currant concentrate, a blackberry concentrate, and an elderberry concentrate.

More specifically, step (S10) of preparing the berry concentrate comprises the step (S11) of washing the brambles, the berry, the blueberry, the aronia, the black currant, the blackberry and the elderberry, respectively (step S12) , Centrifuging each of the juice of the berry juice at 9,000 to 11,000 rpm for 5 to 30 minutes (S13), separating the juice supernatant located at the upper part of the centrifuged berry juice (S14) 0.1 to 0.5 parts by weight of pectinase (PECTINASE) and 0.1 to 1.0 part by weight of bentonite (BENTONITE) are added, and purifying at 30 to 50 degrees for 12 to 48 hours (S15) (S16) and a step (S17) of concentrating the filtered juice filtrate under reduced pressure at a temperature of 50 to 70 ° C to prepare a respective berry concentrate having a sugar content of 35 to 45 Brix .

(S11), respectively, can wash the brambles, the audi, the blueberry, the aronia, the black currant, the blackberry and the elderberry, respectively.

It is possible to prevent mixed berries of different varieties from being mixed by washing each of the bokbunja, audi, blueberry, aronia, black currant, blackberry or elderberry respectively.

Also, it is possible to remove foreign substances or pesticide components on the outer surface of each fruit by washing the bokbunja, audi, blueberry, aronia, black currant, blackberry or elderberry respectively.

(S11) of washing each of the brambled, oatmeal, blueberry, Aronia, black currant, blackberry and elderberry respectively were carefully washed with 0.3% HCl (hydrogen chloride) Can be cleaned.

Here, the washing solution of 0.3% HCl (hydrogen chloride) means a washing solution containing 99.7% of distilled water and 0.3% of hydrogen chloride.

The use of a 0.3% HCl (hydrogen chloride) washing solution has the effect of removing the virus on the outer shell of each raw material.

In addition, the use of a 0.3% HCl (hydrogen chloride) cleaning solution can reduce the incidence of spoilage.

It is recommended that each raw material washed with 0.3% HCl (HCl) cleaning solution is washed several times with distilled water again.

Bokbunja is a medicinal product made from unripe berries of bokbunja berries. Bokbunja is rich in anthocyanin compounds, has excellent antioxidant and anti-aging properties, and has an effect on skin beauty. In addition, bokbunja is rich in vitamins A, C and various minerals, and is good for fatigue recovery. Bokbunja is rich in saponin, protects kidneys and liver, and is used in the treatment of lung diseases.

Audi is the fruit of mulberry or mountain mulberry. Odyssey contains anthocyanin, so it has antioxidant properties, antioxidant properties and antioxidant properties. Odie contains glucose, fructose, citric acid, malic acid, tannin, pectin as well as vitamins (A, B1, B2, D), calcium and iron. In particular, Audi is known as a tonic, and improves the function of the intestines, liver and kidneys. Audi has the power to relieve thirst, soften joints and break down alcohol. Audi relaxes the mind and is effective for insomnia and forgetfulness. Odyssey has hematopoiesis and is used for the treatment of rheumatism. It has blood sugar and cholesterol lowering effect.

Blueberries are rich in anthocyanins and have excellent antioxidant properties. Blueberries are rich in dietary fiber and are good for low-calorie, low-fat diet. Blueberries play a role in preventing the aging of brain cells and the generation of purple pigment (pigment) of retinal cells.

Aronia is also known as Chalk Berry or King's Berry. Aronia means black choc berry, red choc berry and purple choc berry.

Aronia has a lot of tannin ingredients, so it is very delicious to harvest immediately. However, when Aromania is fermented, sweetness is produced to the extent that the sugar content reaches up to 17 Bricks.

Aronia is rich in anthocyanins and has excellent antioxidant activity. Thereby, there is an effect of preventing aging. In addition, Aronia has good impact resistance. Aronia helps to improve vision, treat diseases such as heart and blood vessels, and stroke.

Blackcurrant is about 1.5 times higher in anthocyanin and polyphenol than blueberries. Black currant is rich in vitamins A and C. Blackcurrant stimulates the regeneration of rhodopsin in the retina, which transmits light stimuli, which helps to restore the eye fatigue caused by computer work, the use of smart devices, and to prevent visual deterioration.

Blackberries can improve liver function, help you recover from fatigue, and clear your eyes. Blackberries improve kidney and bladder function, activate gonorrhea and reproductive function, and treat various inflammations. Blackberries can smooth blood circulation. Blackberries can change acidic constituents to alkaline constituents when taken over a long period of time. Blackberry has excellent anticancer and antioxidant properties.

Elderberry is rich in vitamins and is effective in dieting. Elderberry is rich in anthocyanins and has antioxidant effects. Elderberry is effective in preventing colds and strengthening immunity. Elderberry is a plant with excellent cold tolerance, capable of growing at minus 20 degrees Celsius, excellent in land adaptability, strong strenght and growth potential.

The step of squeezing each of the washed berries (S12) can be carried out by washing each of the washed brambles, audi, blueberry, aronia, black currant, blackberry and elderberry respectively.

Juice means to separate liquid juice from solid or semi-fluid raw material. Here, the juice can squeeze juice from fruits or vegetables.

Each step (S13) of centrifuging the juice of the berry solution at 9,000 to 11,000 rpm for 5 to 30 minutes can centrifuge the juice of the berry solution at 9,000 to 11,000 rpm for 5 to 30 minutes.

Specifically, each juice of the berry solution can be centrifuged at 10,000 rpm for 10 minutes.

Each step (S13) of centrifuging the juice of the berry solution at 9,000 to 11,000 rpm for 5 minutes to 30 minutes can separate each of the juiced berry juice into a supernatant and a supernatant by centrifugation.

For reference, the lower solution may be a juice solution in which the precipitate is located at the bottom after centrifugation. In this case, the lower solution can be lyophilized. The lower solution may be freeze-dried at -80 ° C to -10 ° C during lyophilization. In addition, the freezing time during the freeze-drying of the lower solution may be from 12 hours to 72 hours.

The step (S14) of separating the supernatant from the upper part of the centrifuged berry liquid can separate the supernatant from the upper part of the centrifuged berry liquid, respectively.

0.1 to 0.5 parts by weight of pectinase (PECTINASE) and 0.1 to 1.0 part by weight of bentonite are added to each of the juice supernatants, and the step (S15) of purifying the mixture at 30 to 50 degrees for 12 to 48 hours is carried out, 0.1 to 0.5 parts by weight of pectinase (PECTINASE) and 0.1 to 1.0 part by weight of bentonite may be added to the supernatant, and the mixture may be sieved at 30 to 50 degrees for 12 to 48 hours.

Specifically, 0.1 part by weight of pectinase (PECTINASE) and 0.5 part by weight of bentonite (BENTONITE) are added to each of the juice supernatants, and the mixture can be sieved at 40 degrees for 24 hours.

In this case, the blending amount may be 0.1 part by weight of pectinase (PENTINASE) and 0.5 part by weight of bentonite (BENTONITE) based on 100 parts by weight of the juice supernatant.

For reference, purifying is the process of converting an emulsion or turbid liquid generated by suspended particles or sediment (particle sediments) into a transparent liquid state. Refining means separating the suspended particulate in solution from the solution by any manipulation.

In order to obtain such a clean liquid-state liquid, a filter press or a pressurized continuous filter using a filter cloth or a plastic filter can be used.

Also, since a transparent liquid product may not be obtained only by such a filtration process, a so-called microfilter-based fine filter using an ungulk filter and a plastic filter can be used to obtain a refined liquid.

However, juices such as apples and grapes are often filtered to form secondary precipitates or solidification products due to pectin, soluble polymeric substances or other components to become turbid. In order to maintain the clarification state of such a liquid product, removal of the causative substance of the secondary precipitation can be performed by a lime treatment, a tannin treatment, a gelatin treatment, a pectin degrading enzyme treatment or an ultrafiltration in advance of the filtration step.

For reference, turbidity of a liquid product is derived from a colloidal polymer substance such as protein, pectin, and gum. For clarification, a method of neutralizing a negative charge of a colloid particle with a positively charged polymer substance, A method of modifying the surface of the colloidal particles by heating, a method of destroying the colloid system by dehydration, and a method of destroying the protective colloid can be used.

Gelatin or polyacrylamide may be used as a method of neutralizing the negative charge of the colloidal particles with a positively charged polymeric material.

As a method of breaking the colloidal system by dehydration, a freeze-thaw method can be used.

Methods for destroying the protective colloid include enzymatic agents such as pectin cleavage enzymes and proteolytic enzymes found in juice, and diatomaceous earth and ultrafiltration membranes can be used.

In addition, the clarification can be improved by using the four purifying methods described above in combination.

Each step (S16) of filtering the clarified juice clarifying liquid may filter the clarified juice purifying liquid, respectively.

The juice purifying solution can be filtered under reduced pressure (ADVANTEC No. 2, 110 mm). Accordingly, the juice purifying solution can be obtained as a juice filtrate through filtration.

The step (S17) of preparing each of the berry concentrates having a sugar content of 35 to 45 Brix by concentrating the filtered juice filtrate under reduced pressure at a temperature of 50 to 70 ° C., To 70 [deg.] C at a reduced pressure to prepare each berry concentrate having a sugar content of 35 to 45 Brix.

Specifically, each of the filtered juice filtrate can be concentrated under reduced pressure at a temperature of 60 degrees to 40 brix to prepare a respective berry concentrate.

For reference, when beverages are produced using berries such as bokbunja, audi, blueberry, aronia, black currant, blackberry and elderberry, concentration of more than 40 Brix may lead to loss of original flavor of berries.

Therefore, it is preferable to concentrate the filtered juice filtrate under reduced pressure at a temperature of 60 degrees to 40 brix.

Accordingly, the berry concentrate composed of the respective raw materials can be produced, not in a mixed state of brambles, audi, blueberry, aronia, black currant, blackberry or elderberry.

According to the manufacturing method described above, a brambled concentrate, an audi concentrate, a blueberry concentrate, an Aronia concentrate, a black currant concentrate, a blackberry concentrate or an Elderberry concentrate can be obtained, respectively.

The step S20 of preparing the herbal concentrate is a step of washing the cinnamon, the omija and the gugija respectively (S21), and the washed cinnamon, the omija and the gugija are respectively extracted at 90 to 99 degrees for 30 minutes to 2 hours (S22), filtering the extracted herbal extracts (S23), and filtering the extracted herbal extracts under reduced pressure at a temperature of 40 to 60 degrees to obtain a sugar concentration of 15 to 25 Brix, (S24). ≪ / RTI >

In step S20 of preparing the oriental herbal concentrate, a cinnamon concentrate, an omelet concentrate, and a gujie concentrate may be prepared.

The step of washing the cinnamon, the omija and the gugija respectively (S21) can wash the cinnamon, the omija and the gugija respectively.

Cinnamon, omija and gugija respectively, it is possible to prevent mixing of herbal raw materials or medicinal herbs of different kinds.

In step S21 of washing each of the cinnamon, omija, and gugija, the cinnamon, omija, and gugija may be respectively washed to remove foreign matter or pesticide components from each raw material.

Each of the ingredients can be washed with 0.3% HCl (HCl) in a washing solution and then washed 1 to 10 times with distilled water.

By using a washing solution containing 0.3% HCl (hydrogen chloride), it is possible to remove bacteria or viruses from each herbal raw material. In addition, the use of a 0.3% HCl (hydrogen chloride) cleaning solution can reduce the incidence of spoilage.

Each raw material washed with 0.3% HCL (HCl) cleaning solution can be washed again with distilled water several times.

Cinnamon contains carbohydrate carbohydrate, inorganic phosphorus and iron, and vitamin B. Cinnamon is good for diet because there is little calorie. Cinnamon is effective in treating digestive problems. Cinnamon is also effective in healing female diseases.

Omija contains protein, lipids, carbohydrates, ash, calcium, phosphorus, iron and vitamin B1. Omiza is effective in preventing bronchitis and colds. Omija has excellent antioxidant properties. Omiza acts to enhance cell immune function.

Gugija is rich in betaine components, which can improve liver function, gastrointestinal function and blood circulation function. Gugija is rich in Beta, Rutin, Gucciamine A, Carotene, Thiamin, Vitamin A, B1, B2, C, Amino Acids, Ejaxanthin, Choline and Fathalian.

In particular, the betaine, zeaxanthin and linoleic acid components contained in gugija act to secrete insulin. Gugija has excellent anti-hypertensive function

(S22) of extracting cinnamon, omija, and gujie, which are washed herbal raw materials, from 90 to 99 degrees for 30 minutes to 2 hours, respectively, is carried out at a temperature of 90 to 99 degrees Celsius Min to 2 hours.

Specifically, cinnamon, omija and gujija, which are washed raw materials, can be extracted at 95 ° C for 1 hour, respectively.

In step S23 of filtering the extracted herbal extracts, the extracted herbal extracts can be respectively filtered.

Extracted herbal extracts can be filtered under reduced pressure (ADVANTEC No. 2, 110 mm). Accordingly, the herbal extract can be obtained as a clear herbal extract solution through filtration.

The step (S24) of preparing each herbal concentrate to have a sugar content of 15 to 25 Brix by concentrating the filtered herbal extract solution at a temperature of 40 to 60 deg. And concentrated at a reduced pressure to produce each herbal concentrate having a sugar content of 15 to 25 Brix.

Specifically, each of the herbal extracts filtered can be concentrated under reduced pressure at a temperature of 50 degrees to 20 brix.

Accordingly, cinnamon, omija, or gugija can be produced as a herbal concentrate composed of each raw material, rather than being mixed with each other.

A cinnamon concentrate, an Omija concentrate or a Gujugi concentrate can be obtained by the above-described production method.

The preparation of the solid material (S30) comprises: (S31) preparing mixed starches by mixing 45 to 55% by weight of tapioca starch, 5 to 8% by weight of maltodextrin and 0.1 to 0.2% by weight of guar gum, (S32) mixing 68 to 72% by weight of the resultant mixture with 60 to 90% by weight of a mixture of 58% by weight of maltodextrin, 3 to 7% by weight of maltodextrin, 5 to 10% 28 to 32% by weight of the dough is added (S33), the step of making the kneaded dough into a spherical shape, the step (S34) of boiling from 10 liters of distilled water at 90 to 100 degrees for 5 minutes to 10 minutes, And adding the material to the ice water to cool the solid material (S35).

For reference, the blending amounts of materials such as tapioca starch, maltodextrin, fragrance and pigment used for producing the solid material may be summed up to 100% by weight of the solid material.

45 to 55% by weight of tapioca starch, 5 to 8% by weight of maltodextrin, 5 to 8% by weight of maltodextrin, 45 to 55% by weight of tapioca starch, 5 to 8% by weight of maltodextrin and 0.1 to 0.2% And 0.1 to 0.2% by weight of guar gum may be mixed to prepare a blended starch.

Concretely, blended starch can be prepared by mixing 54.445% by weight of tapioca starch, 6.441% by weight of maltodextrin and 0.114% by weight of guar gum.

Tapioca is an edible starch taken from the roots of cassava, a tropical crop. Tapioca can be used for edible purposes such as starch sugar, caramel, and confectionery. In addition, tapioca is viscous enough to be used as a textile paste. Tapioca is abundant in calcium and Vitamin C, so you can get a feeling of fullness with a small amount of intake. Tapioca is a low calorie, low fat, cholesterol food.

The blended amount of tapioca starch is preferably 45 to 55% by weight. If the blending amount of the tapioca starch is less than 45% by weight, it may be difficult for the solid material to form properly. In addition, when the blending amount of the tapioca starch is more than 55% by weight, the peculiar ingredient contained in the tapioca starch promotes the secretion of gastric juice, resulting in a burning or fever symptoms.

Maltodextrin is a carbohydrate produced by incomplete hydrolysis of starch. Maltodextrins can facilitate bowel movements. Maltodextrin also acts to inhibit postprandial hyperglycemia. Maltodextrin has the function of improving the blood neutrality.

The blending amount of maltodextrin is preferably 5 to 8% by weight. If the compounding amount of maltodextrin is less than 5% by weight, the synergistic effect of the defecation activity may be insignificant. When the amount of maltodextrin is more than 8% by weight, the blood sugar level may increase and diabetes may be caused.

In addition, in the present invention, indolubilized maltodextrin may be used instead of maltodextrin. The indigestible maltodextrin has the advantage of special treatment for diabetic patients to prevent digestion and absorption from the body and to utilize the texture of carbohydrates.

It is a material that increases the tackiness and viscosity of guava black food and promotes emulsion stability. Gua is an additive that can improve the physical properties and texture of black foods. Guava can reduce calories absorbed and improve bowel function. Gua black is a water-soluble fiber, it acts like insulin and regulates blood sugar.

The blending amount of guar gum is preferably 0.1 to 0.2% by weight. If the blending amount of guar gum is less than 0.1% by weight, the effect of improving the bowel function may be insignificant. If the blending amount of guar gum is more than 0.2% by weight, asthma or esophagus occlusion may occur.

For reference, in the case of preparing a blended starch by mixing 45 to 55% by weight of tapioca starch, 5 to 8% by weight of maltodextrin and 0.1 to 0.2% by weight of guar gum, the above- to be.

The above constituent elements constitute a solid material, and it is described based on 100% by weight of the solid material so as to be easy for the user to understand.

Further, when calculated based on 100% by weight of the compounded starch, tapioca starch may be composed of 88.5% by weight of maltodextrin, 11.3% by weight of maltodextrin and 0.2% by weight of guar gum.

The step (S32) of mixing 55 to 58% by weight of the starch mixture, 3 to 7% by weight of maltodextrin, 5 to 10% by weight of the perfume and 0.1 to 0.5% To 7% by weight, fragrance 5 to 10% by weight and dye 0.1 to 0.5% by weight.

Concretely, 56.9% by weight of starch compound, 5% by weight of maltodextrin, 7.6% by weight of fragrance and 0.2% by weight of coloring matter can be mixed.

The blended amount of the blended starch is preferably 55 to 58% by weight. When the blended amount of the blended starch is less than 55% by weight, it may be difficult for the solid material to be formed uniformly. Further, when the blended amount of the blended starch is more than 58% by weight, the texture of the solid material may be deteriorated.

The blending amount of maltodextrin is preferably 3 to 7% by weight. If the compounding amount of maltodextrin is less than 3% by weight, the synergistic effect of the defecation activity may be insignificant. In addition, when the amount of maltodextrin is more than 7% by weight, blood glucose may be increased and other diseases may be caused.

The fragrance can be selected from citron, mango and pomegranate. The fragrance may be used in the form of a syrup.

Yuzu is rich in vitamin C, good for cold and skin beauty. In addition, citrus fruits contain organic acids to prevent aging and fatigue. Citrus juice plays a role of drainage and excretion, and discharges wastes accumulated in the body. Citron is effective in removing bronchial asthma, cough, and sputum.

Mango is rich in vitamins A, B, and C. Mangoes have anti-cancer effect. Mangos can help lower blood homocysteine levels and blood pressure levels.

Pomegranate is a low calorie, low fat fruit with low sugar content, good for diet. Pomegranate is effective in preventing colds and preventing menopausal symptoms. Pomegranate contains a variety of vitamins and contains natural estrogen hormone components.

The blending amount of the perfume is preferably 5 to 10% by weight. When the blending amount of the perfume is less than 5% by weight, the anticancer effect may be insignificant. In addition, when the blending amount of the perfume is more than 10% by weight, the sugar content of the solid material is increased as a whole, which may increase the sugar value of the blood.

The pigment may be selected from the group consisting of gardenia yellow and sweet potato purple pigment.

The gardenia yellow pigment is a bitart-based natural pigment obtained by using the gardenia extract. Gardenia pigment can give a sense of aesthetics to consumers.

Sweet potato purple pigment can be obtained by extracting purple sweet potato. Purple sweet potato contains a large amount of anthocyanin pigment. Sweet potato purple pigments can give consumers aesthetics when consuming solid materials.

The blending amount of the dye is preferably 0.1 to 0.5% by weight. When the blending amount of the coloring matter is less than 0.1% by weight, the desired color may not be expressed. If the blending amount of the pigment exceeds 0.5% by weight, there is a possibility of causing liver damage or diarrhea.

The step S33 of adding 68 to 72% by weight of distilled water at a temperature of 60 to 90 ° C. to the mixed resultant 68 to 72% by weight of the distilled water 28 to 72% To 32% by weight of the composition.

Specifically, the mixture can be pre-cooked while adding 30.3% by weight of distilled water at 80 ° C to 69.7% by weight of the resultant mixture.

In step S34, the kneaded dough material is shaped into a spherical shape, and the kneaded dough material is shaped into a spherical shape. The kneaded dough material is squeezed into distilled water of 90 to 100 degrees Celsius You can live for 5 to 10 minutes in a liter.

Specifically, the kneaded material is made into a spherical shape, and it is possible to live for 5 minutes in 10 liters of distilled water at a temperature of 95 degrees.

In addition, the kneaded dough material may have a spherical shape with a diameter of 2 to 5 mm. If the kneaded material is less than 2 mm in diameter, the texture may be reduced. In addition, if the kneaded material is more than 5 mm in diameter, it may be inconvenient to eat. Also, if the kneaded material is more than 5 mm in diameter, it may be caught in the neck when the elderly person or the child consumes it. Therefore, the spherical shape of the kneaded material is 4mm in diameter.

Here, the kneaded dough material may be produced in a polygonal or polyhedral shape other than a spherical shape.

In step S35, the boiled dough material is put into ice water and cooled, and solid material can be produced by cooling the boiled dough material into ice water.

At this time, it is recommended to immediately boil the dough for 5 minutes and put it in ice water. If the time to put in ice water is delayed or if the batter is boiled for more than 5 minutes, the shape of the batter may be difficult to maintain its spherical shape.

In the step (S40) of mixing the berry concentrate, the herbal concentrate and the solid material, each of the berry concentrate, the herbal concentrate and the solid material may be mixed.

Concretely, the step (S40) of mixing the berry concentrate with the herbal concentrate and the solid material (S40) comprises mixing the berry concentrate, the oriental concentrate and the solid material with the bacterium concentrate, the odor concentrate, the blueberry concentrate, the aronia concentrate, the blackcurrant concentrate, the blackberry concentrate, It is possible to mix gugija concentrate with solid material.

The step of sterilizing the mixed product (S50) can sterilize the mixed product at a temperature of 90 to 95 degrees for 10 to 20 minutes. Thus, microorganisms and bacterial fungi can be removed.

The antioxidant-functional beryl beverage containing the solid material according to the embodiment of the present invention comprises 1 to 2 parts by weight of a brambler concentrate, 1 to 2 parts by weight of an audi concentrate, 1 to 2 parts by weight of a blueberry concentrate, 1 to 2 parts by weight of an Aronia concentrate, 1 to 2 parts by weight of a black currant concentrate, 1 to 2 parts by weight of a blackberry concentrate, 1 to 2 parts by weight of an Elderberry concentrate, 0.5 to 1 part by weight of a cinnamon concentrate, 0.3 to 1 part by weight of ginger concentrate, 15 to 18 parts by weight of lemon, 2 to 5 parts by weight of fructooligosaccharide, 0.01 to 0.05 part by weight of grapefruit seed extract and 55 to 65 parts by weight of purified water.

Here, the blending amount for the other constituents is based on 10 parts by weight of the solid material.

The blending amount of the bokbunja concentrate may be 1 to 2 parts by weight. When the blend amount of the bokbunja concentrate is less than 1 part by weight, it may not sufficiently contain an anti-cancer component. In addition, when the blending amount of the bokbunja concentrate exceeds 2 parts by weight, it may result in obesity.

The compounding amount of the edible concentrate may be 1 to 2 parts by weight. If the blend amount of the edible concentrate is less than 1 part by weight, an ingredient having an anticancer effect may not be sufficiently contained. In addition, when the amount of the cardiovascular concentrate is more than 2 parts by weight, obesity may result.

The blending amount of the blueberry concentrate may be 1 to 2 parts by weight. When the blending amount of the blueberry concentrate is less than 1 part by weight, it may not sufficiently contain an anti-cancer component. If the blending amount of the blueberry concentrate exceeds 2 parts by weight, it may result in obesity.

The blending amount of the Aronia concentrate may be 1 to 2 parts by weight. When the blending amount of the Aronia concentrate is less than 1 part by weight, the component having an anticancer effect may not be sufficiently contained. In addition, when the blending amount of the Aronia concentrate exceeds 2 parts by weight, it may result in obesity.

The blending amount of the blackcurrant concentrate may be 1 to 2 parts by weight. When the blending amount of the black currant concentrate is less than 1 part by weight, it may not sufficiently contain an anti-cancer component. In addition, when the blending amount of the blackcurrant concentrate exceeds 2 parts by weight, obesity may result.

The blending amount of the blackberry concentrate may be 1 to 2 parts by weight. When the blending amount of the blackberry concentrate is less than 1 part by weight, the component having an anticancer effect may not be sufficiently contained. In addition, when the blending amount of the blackberry concentrate exceeds 2 parts by weight, it may result in obesity.

The blending amount of the Elderberry concentrate may be 1 to 2 parts by weight. When the blending amount of the elderberry concentrate is less than 1 part by weight, the component having anticancer activity may not be sufficiently contained. In addition, when the blending amount of the Elderberry concentrate exceeds 2 parts by weight, it may result in obesity.

 The blending amount of the cinnamon concentrate may be 0.5 to 1 part by weight. When the blending amount of the cinnamon concentrate is less than 0.5 part by weight, the effect of improving the digestive system disease may be insignificant. In addition, when the blending amount of the cinnamon concentrate is more than 1 part by weight, gastrointestinal diseases can be caused.

The blending amount of the Omija concentrate may be 0.3 to 1 part by weight. When the blending amount of the Omija concentrate is less than 0.3 part by weight, the effect on the immune enhancement may be insignificant. In addition, when the blending amount of the Omija concentrate exceeds 1 part by weight, there is a possibility that a high temperature is generated.

The blending amount of the ginger concentrate may be 0.3 to 1 part by weight. When the blending amount of the koji concentrate is less than 0.3 part by weight, the blood circulation improving effect may be insignificant. In addition, when the blending amount of the Gujalaya concentrate exceeds 1 part by weight, there is a possibility that the body weight is increased.

Lemon is rich in vitamin C, excellent for cold and scurvy prevention. Also, lemon is good for fatigue recovery. Lemons contain a component of the limonoid, which protects against cell damage and inhibits cancer cell formation.

The blending amount of the lemon powder diluent may be 15 to 18 parts by weight. When the blending amount of the lemon powder diluent is less than 15 parts by weight, the blood circulation improving effect may be insignificant. When the blend amount of the lemon powder dilution is more than 18 parts by weight, the pancreatic juice is activated and the absorption power of the sugar can be increased.

Fructo-oligosaccharides can inhibit the growth of beneficial bacteria in the intestines and the growth of harmful bacteria. Fructooligosaccharides can promote calcium absorption.

The blending amount of the fructooligosaccharide may be 2 to 5 parts by weight. If the blending amount of the fructooligosaccharide is less than 2 parts by weight, the effect of promoting calcium absorption may be insignificant. If the blending amount of the fructooligosaccharide exceeds 5 parts by weight, it may cause tooth decay.

Grapefruit seed extract is extracted from grapefruit seeds, pulp, and white thin film. The components of the grapefruit seed extract are fatty acids, flavonoids, and the like. Grapefruit seed extract has the effect of treating candidiasis, earache, throat infection and diarrhea.

The blending amount of the grapefruit seed extract may be 0.01 to 0.05 parts by weight. When the blending amount of the grapefruit seed extract is less than 0.01 part by weight, the function to help the above function may be insignificant. In addition, when the blending amount of the grapefruit seed extract is more than 0.05 parts by weight, gastric juice secretion can be promoted and the stomach can be used.

The blended amount of the purified water may be 55 to 65 parts by weight. If the blended amount of the purified water is less than 55 parts by weight, the viscosity of the berry beverage may increase and the texture may decrease. In addition, when the blended amount of the purified water is more than 65 parts by weight, the taste may be flat.

Hereinafter, the antioxidant-functional beryl beverage containing the solid material of the present invention and its preparation method will be described in more detail with reference to the following examples.

The analysis of the components of the antioxidant-functioning berry beverage containing the solid material used in the examples and the comparative examples is shown in the table. It is to be understood, however, that these examples are provided so that the scope of the present invention is not limited thereto.

For the same comparison, each sample is based on 100 g.

[Example 1]

Antioxidant functionalities containing solid materials Berry Drink

Ingredients: 10 g of solid material, 1.5 g of bokbunja concentrate, 1.5 g of ODI concentrate, 1 g of blueberry concentrate, 1 g of Aronia concentrate, 1 g of black currant concentrate, 1 g of blackberry concentrate, 1 g of elderberry concentrate, 0.7 g of cinnamon concentrate, 0.5 g of Omija concentrate, , 16.9 g of lemon powder diluent, 4 g of fructooligosaccharide, 0.01 g of grapefruit seed extract and 59.39 g of purified water were mixed using a mixer. An antioxidant-functional berry drink containing a mixed solid material is obtained.

[Comparative Example]

As a control (control), 100 g of a single component of ascorbic acid, a powerful antioxidant, was used.

[Evaluation of Antioxidative Activity of Antioxidant Functional Berry Drink Containing Solid Material]

The antioxidant activity of the antioxidant-active berry beverage containing the solid material was evaluated in Example 1 and Comparative Example, and the results are shown in Table 1.

The measurement was carried out in the same manner as in Example 1 (antioxidant-functioning berry beverage containing a solid material) and 2 ml of a solution in which 10, 100 占 퐂 of a sample of Comparative Example was added and 1 ml of a solution of 0.2 mM DPPH (1,1-diphenyl-2-picrylhydrazyl) After incubation in a dark place for 30 minutes, the absorbance was measured at 517 nm using an absorbance meter (THERMO, GENESIS 10-S).

[Table 1]

The degree of free radical scavenging by the DPPH method can be confirmed. This can be expressed as RC by taking the absorbance value by the DPPH method and comparing the degree of antioxidation of each antioxidant.

DPPH is a substance with a relatively stable radical, and antioxidant activity is tested using a point that radicals are eliminated and decolorized when a substance having an antioxidative activity is encountered.

For reference, DPPH itself is a very stable free radical, a violet compound that exhibits characteristic light absorption at 517 nm. In particular, since various antioxidative mechanisms are decolorized by the proton-radical scavenger, antioxidant activity can be easily observed with the naked eye.

As a result, it was confirmed that the antioxidant-active berry beverage containing the solid material according to the present invention had an improved antioxidative activity as compared with the control.

In addition, the sugar content of the antioxidant-functional berry beverage containing the solid material of Example 1 described above was measured using a measuring device (ATAGO, Refractometer PAL-1). As a result of measuring the sugar content, it was confirmed that the sweetness was superior to that of the sugar content of 13.9 Brix.

In addition, the chromaticity of the antioxidant-functioning berry beverage containing the solid material of Example 1 described above was measured using a measuring device (Yasuda Seike 3500DS). The results of the measurement of the chromaticity are shown in Table 2.

[Table 2]

Analysis of the results in Table 2 revealed that the L value (lightness) was 18.73. L value indicates that the value has a value from 0 for black to 100 for white.

In addition, a value (redness) was 2.47. The a value increases from 0 to +100 as the red color increases, and decreases from 0 to -80 as the green color increases.

The b value (yellowness index) was 0.69. The b value increases from 0 to +70 as the yellow color increases, and decreases from 0 to -70 as the blue color increases.

Figs. 2 (a), 2 (b) and 2 (c) are photographs showing the outline of the solid material.

Referring to FIG. 2, the change of the outer shape according to the configuration of the solid material can be confirmed.

FIG. 2 (a) is a solid material when a mango flavor and a gardenia yellow color are added with a solid material composition.

Fig. 2 (b) is a solid material when a pomegranate syrup and sweet potato purple pigment are added in a solid material constitution.

Fig. 2 (c) is a solid material in the case of adding a citron aroma and a gardenia yellow color in the form of a solid material.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be clear to the person.

Claims (7)

(a) preparing a barramundi concentrate, an audi concentrate, a blueberry concentrate, an Aronia concentrate, a black currant concentrate, a blackberry concentrate and an elderberry concentrate;
(b) preparing a cinnamon concentrate, an ozone concentrate, and a gujie concentrate;
(c) a mixture of 45 to 55 wt% of tapioca starch, 8 to 15 wt% of maltodextrin, 0.1 to 0.2 wt% of guar gum, 5 to 10 wt% of a flavor, 0.1 to 0.5 wt% of a colorant and 28 to 32 wt% Preparing a solid material;
(d) mixing the bacterium concentrate, the oudy concentrate, the blueberry concentrate, the Aronia concentrate, the black currant concentrate, the blackberry concentrate, the elderberry concentrate, the cinnamon concentrate, the omega concentrate, the ginger concentrate and the solid material; And
(e) sterilizing the mixed product,
The step (a)
Washing the bokbunja, audi, blueberry, aronia, black currant, blackberry and elderberry respectively;
Washing the washed mulberry, audi, blueberry, aronia, black currant, blackberry and elderberry respectively;
Centrifuging each of the juice solution at 9,000 to 11,000 rpm for 5 to 30 minutes;
Separating the juice supernatant located on the upper part of the centrifuged berry liquid, respectively;
Adding 0.1 to 0.5 parts by weight of pectinase (PECTINASE) and 0.1 to 1.0 part by weight of bentonite to each of the juice supernatant, and purifying at 30 to 50 degrees for 12 to 48 hours;
Filtering each clarified clarifying solution; And
And concentrating the filtered juice filtrate under reduced pressure at a temperature of 50 to 70 DEG C to prepare a respective berry concentrate having a sugar content of 35 to 45 Brix. Process for producing antioxidant functional berries.
The method according to claim 1,
The step (b)
A cinnamon, an omija, and a gugija, respectively;
Extracting the washed herbal raw materials cinnamon, omija and guji from 90 to 99 degrees for 30 minutes to 2 hours, respectively;
Filtering the extracted herbal extracts; And
And concentrating the filtered herbal extract solution under reduced pressure at a temperature of 40 to 60 ° C to prepare each herbal concentrate having a sugar content of 15 to 25 Brix. Way.
The method according to claim 1,
The step (c)
45 to 55% by weight of tapioca starch, 5 to 8% by weight of maltodextrin and 0.1 to 0.2% by weight of guar gum to prepare a mixed starch;
Mixing 55 to 58% by weight of the blended starch, 3 to 7% by weight of maltodextrin, 5 to 10% by weight of a flavor and 0.1 to 0.5% by weight of a coloring matter;
Adding 28 to 32% by weight of distilled water at a temperature of 60 to 90 degrees to 68 to 72% by weight of the mixed product;
Boiling the kneaded dough into a spherical shape and boiling for 10 minutes to 10 liters of distilled water at 90 to 100 degrees Celsius; And
A method for producing an antioxidant-functional berry beverage comprising a solid material, which comprises adding boiled dough material to ice water and cooling the solid material.
The method of claim 3,
The perfume can be,
Characterized in that one of citron, mango, and pomegranate is selected.
The method of claim 3,
The above-
Wherein the powder is selected from the group consisting of gardenia yellow and sweet potato purple pigments.
The method according to claim 1,
An antioxidant-functional berry drink containing a solid material,
1 to 2 parts by weight of a macromolecular concentrate, 1 to 2 parts by weight of an audi concentrate, 1 to 2 parts by weight of a blueberry concentrate, 1 to 2 parts by weight of an argon concentrate, 1 to 2 parts by weight of a blackcurrant concentrate, 1 to 2 parts by weight of a blackberry concentrate, 1 to 2 parts by weight of an elderberry concentrate, 0.5 to 1 part by weight of a cinnamon concentrate, 0.3 to 1 part by weight of an omija concentrate, 0.3 to 1 part by weight of a ginger concentrate, 15 to 18 parts by weight of lemon, An antioxidant-functional berry beverage comprising 2 to 5 parts by weight of an oligosaccharide, 0.01 to 0.05 part by weight of grapefruit seed extract, and 55 to 65 parts by weight of purified water.
An antioxidant-functional berry beverage containing a solid material produced by the method of any one of claims 1 to 6.

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