KR20170093087A - Method for manufacturing aronia beverage - Google Patents
Method for manufacturing aronia beverage Download PDFInfo
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- KR20170093087A KR20170093087A KR1020170079201A KR20170079201A KR20170093087A KR 20170093087 A KR20170093087 A KR 20170093087A KR 1020170079201 A KR1020170079201 A KR 1020170079201A KR 20170079201 A KR20170079201 A KR 20170079201A KR 20170093087 A KR20170093087 A KR 20170093087A
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- aronia
- beverage
- manufacturing
- mixed material
- producing
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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
Description
본 개시(Disclosure)는, 아로니아 음료의 제조방법에 관한 것으로서, 더욱 상세하게는 아로니아의 불편한 맛(떫은 맛)을 제거하되, 아로니아 농축액이 아닌 아로니아 과즙 원액을 사용함으로써 영양소 및 향의 소멸을 최소화한 아로니아 음료의 제조방법에 관한 것이다.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.
여기서는, 본 발명에 관한 배경기술이 제공되며, 이들이 반드시 공지기술을 의미하는 것은 아니다(This section provides background information related to the present disclosure which is not necessarily prior art).Herein, the background art relating to the present invention is provided, and they are not necessarily referred to as known arts.
여기서는, 본 개시에 관한 배경기술이 제공되며, 이들이 반드시 공지기술을 의미하는 것은 아니다(This section provides background information related to the present disclosure which is not necessarily prior art).Herein, the background art relating to the present disclosure is provided, and these are not necessarily meant to be known arts.
아로니아 열매인 블랙쵸크베리(Black Chokeberry)는 적자색을 띄며 현존하는 최고의 안토시아닌 함유 식물로서 블랙쵸크베리의 학명은 Aronia Melanocarpa 이며 분류학적으로 다년생 관목 장미과(Rosaceae)에 속한다. Black chokeberry is a reddish purple anthocyanin-containing plant. Its scientific name is Aronia Melanocarpa. It belongs to the perennial Rosaceae.
눈 영양제로 널리 알려진 블루베리(Blueberry)는 다년생 진달래과(Ericaceae)이고 원산지는 북아메리카인 반면, 블랙쵸크베리 원산지는 러시아와 동북유럽이며, 대규모의 산업적인 재배지는 동유럽의 폴란드가 유일한바, 그 이유는 폴란드의 드넓고 습한 지리적 여건과 영하 20도의 혹독한 추위와 5개월간의 강렬한 자외선 등 가혹한 기후조건이 고함량의 안토시아닌을 생산하는데 최적의 환경을 제공하기 때문으로 알려져있다. 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.
분석결과 블랙쵸크베리는 지금까지 발견된 베리류의 과일 중에 가장 높은 안토시아닌 함량과 카테킨량을 보여주며 이러한 블랙쵸크베리만의 특성은 블랙쵸크베리가 베리류 과일 중에서 가장 뛰어난 산화방지력과 다양한 임상실험을 통해서 블랙쵸크베리가 심혈관질환, 암, 치매, 시력약화, 당뇨병, 광노화, 스킨케어, 중금속중독 등에 대해서 강력한 효과가 입증되면서 유럽이나 미국에서는 일반식품 및 기능성식품, 주류, 의약품원료, 부외품, 쥬스, 음료, 와인, 리큐르, 파우더, 캡슐, 정제, 이유식, 사탕, 제과, 젤리, 유제품, 천연염료 등으로 다양하게 개발되어 디스트리뷰터 및 소비자들로부터 폭발적인 반응을 얻고 있다.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.
안토시아닌은 주로 식물의 꽃잎과 과실, 잎과 줄기에 존재하며 색깔을 나타내는 천연 색소 배당체로써 현재까지 약 400 여종이 발견되었으며 주로 강렬한 햇빛 자외선, 가혹한 추위와 높은 습도의 환경에서 고농도의 안토시아닌이 발견되는데, 그 이유는 강렬한 햇빛 자외선이 식물 세포핵의 DNA를 파괴시켜 식물체의 생명을 앗아가기 때문에 식물표면이나 중간층에 자외선 흡수물질인 안토시아닌을 생성시켜 보호하는 것이다. 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.
블랙쵸크베리 안토시아닌은 자연계 최고함량의 시아니딘계열 안토시아닌으로 블랙쵸크베리 과실의 껍질과 과육에 풍부하게 존재하고 자연계에서 유일하게 시아니딘-3-O-xyloside를 함유하는바, 이는 아글리콘과 당으로 결합된 배당체이고, 블랙쵸크베리에는 카테킨으로 에피카테킨, 에피갈로카테킨을 함유하는바 이는 폴리페놀의 일종으로 주로 생명체의 방어기능 및 해독기능을 대표하는 중요한 물질이며, 블랙쵸크베리가 녹차의 10배 이상의 카테킨과 탄닌을 함유한 것으로 보고되고 있으며, 또한 블랙쵸크베리에 함유된 클로르겐산은 커피, 녹차와 사과 등에 함유된 폴리페놀의 일종으로 당뇨병, 세균 및 바이러스질환 등에 뛰어난 효능이 보고되고 있고, 크산토필류인 루테인, 크립토크산틴은 카로티로이드의 일종으로 항산화작용, 시력개선작용, 면역강화작용 등이 뛰어나며, 카로틴류로 베타카로틴, 라이코펜도 함유하는바 이는 항산화작용과 항암작용, 시력개선작용 등이 뛰어난 카로티노이드이며, 라이코펜은 토마토에서 플라보노이드의 일종으로 비뇨기 및 전립선 질환에 탁월한 효능이 있다고 밝혀져 있으며 블랙쵸크베리에 다량 함유되어 있다.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.
기타 블랙쵸크베리에는 천연 비타민으로 비타민A, 비타민B군, 비타민C, 비타민D, 비타민E, 비타민F, 비타민P 등을 함유하고, 천연 미네랄성분으로 Ca, Mg, Cu, Co, Mn, Fe 등을 함유하며, 필수불포화 지방산으로 오메가3(ALA), 오메가6(LA), 오메가9(OA)를 함유하는바, 오메가3, 오메가6, 오메가9는 세포막의 중요한 구성성분이며 특히 오메가3, 오메가6는 면역 및 대사 조절호르몬인 프로스타글라딘E의 원료가 되어 염증, 혈압, 혈당 등 우리 몸의 기능 및 대사를 조절하는 중요한 역할을 하는 것으로 보고되고 있다.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.
블랙쵸크베리는 건강에 좋다고 알려져 인기가 있는 녹차와 레드와인이 인체에 끼치는 좋은 점을 모두 갖는바 블랙쵸크베리는 카테킨과 안토시아닌을 모두 함유하고 있기 때문에 비타민C와 비타민D가 괴혈병과 각기병을 예방하듯이 블랙쵸크베리는 건강보조식품으로서 최근 사망률의 많은 비중을 차지하고 있는 심근경색이나 뇌경색의 예방에 효과를 가지게 될 것으로 기대된다.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.
그러나 아로니아는 안토시아닌이 다량 함유되어 있는 장점을 가지나, 섭취 시 불편한 맛(떫은 맛)으로 인해 원액을 음료수로 제조하는 것이 불가능하다.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.
종래 아로이나의 불편한 맛을 제거한 음료를 제조하는 방법으로 제안되는 것은, 1) 아로니아 농축액을 제조하거나 또는 농축액을 발효하여, 정제수 및 첨가물을 추가하여 불편한 맛을 제거하는 방법(KR 10-2013-0101381 A, KR 10-2014-0032678 A), 2) 아로니아 추출액을 함유한 제품을 제조하는 방법(KR 10-2011-0063081 A, KR 10-2014-0090453 A)이 있다. 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).
그러나 1)의 경우 아로니아 농축액 제조 시 수분 제거를 위한 가열이 필수적으로 요구되는데 이는 영양소의 파괴와 향이 소멸되는 문제가 있다.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)의 경우 아로니아 과즙을 그대로 이용하지 못하고, 그 함량도 미량에 불과하여 아로니아의 이점이 발휘되지 않는 문제가 있다.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.
본 개시는, 아로니아의 불편한 맛(떫은 맛)을 제거하되, 아로니아 농축액이 아닌 아로니아 과즙 원액을 사용함으로써 영양소 및 향의 소멸을 최소화한 아로니아 음료의 제조방법의 제공을 일 목적으로 한다.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 .
여기서는, 본 발명의 전체적인 요약(Summary)이 제공되며, 이것이 본 발명의 외연을 제한하는 것으로 이해되어서는 아니 된다(This section provides a general summary of the disclosure and is not a comprehensive disclosure of its full scope or all of its features).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).
상기한 과제의 해결을 위해, 본 개시는, 아로니아 생과 20~40 중량부와 포도 생과 60~80 중량부를 혼합한 혼합재료를 제조하는 단계; 상기 혼합재료를 파쇄하는 단계; 파쇄된 상기 혼합재료를 65~75℃의 온도로 가열하는 단계; 및 가열된 상기 혼합재료를 착즙하는 단계;를 포함하는 아로니아 음료의 제조방법을 제1 발명으로 제공한다.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.
본 개시는, 상기 제1 발명에 따른 아로니아 음료의 제조방법에 있어서, 상기 포도 생과로부터 줄기를 제거하는 제경 단계;를 더 포함하는 아로니아 음료의 제조방법을 제2 발명으로 제공한다.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.
본 개시는, 상기 제1 발명에 따른 아로니아 음료의 제조방법에 있어서, 상기 착즙하는 단계에 의해 착즙된 음료는 15~25 brix의 당도를 가지는 아로니아 음료의 제조방법을 제3 발명으로 제공한다.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 .
본 개시에 따르면, 아로니아와 포도 생과를 적정비율로 혼합하여 착즙함으로써, 아로니아 생과 상태의 성분을 그대로 유지시키면서, 포도 생과를 이용하여 아로니아의 불편한 맛을 제거하는 이점을 가진다.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.
본 개시에 따르면, 착즙 효율의 향상을 위한 가열온도를 상대적으로 저온인 65~75℃로 함으로써, 아로니아의 영양성분 파괴 및 향 소실을 최소화하는 이점을 가진다. 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.
도 1은 본 개시의 일 실시형태에 따른 아로니아 음료의 제조방법을 설명하기 위한 도면.
도 2는 본 개시의 다른 일 실시형태에 따른 아로니아 음료의 제조방법을 설명하기 위한 도면.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;
이하, 본 개시에 따른 아로니아 음료의 제조방법을 구현한 다양한 실시형태를, 도면을 참조하면서 설명한다.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.
다만, 본 개시의 사상은 이하에서 설명되는 실시형태에 의해 그 실시 가능 형태가 제한된다고 할 수는 없고, 본 개시의 사상을 이해하는 통상의 기술자는 본 개시와 동일한 기술적 사상의 범위 내에 포함되는 다양한 실시 형태를 치환 또는 변경의 방법으로 용이하게 제안할 수 있을 것이나, 이 또한 본 발명의 기술적 사상에 포함됨을 밝힌다.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.
또한, 이하에서 사용되는 용어는 설명의 편의를 위하여 선택한 것이므로, 본 개시의 기술적 내용을 파악함에 있어서, 사전적 의미에 제한되지 않고 본 개시의 기술적 사상에 부합되는 의미로 적절히 해석되어야 할 것이다. 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.
도 1은 본 개시의 일 실시형태에 따른 아로니아 음료의 제조방법을 설명하기 위한 도면이다.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.
도 1을 참조하면, 본 실시형태에 따른 아로니아 음료의 제조방법은, 혼합재료 제조단계(110), 파쇄 단계(120), 가열 단계(130) 및 착즙 단계(140)를 포함한다.Referring to FIG. 1, the method for producing an Aronia drink according to the present embodiment includes a mixed
혼합재료 제조단계(110)는, 아로니아 생과와 포도 생과를 설정된 중량 비율로 혼합하는 것이다. The mixed
본 실시형태에 있어서, 포도 생과는 아로니아 생과 상태로부터 착즙된 음료의 불편한 맛을 제거하는데 중요한 기능을 한다. 즉 아로니아 생과 상태의 영양분 을 소실 없이 거의 그대로 이용할 수 있는 이점을 가진다.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.
본 발명자는, 아로니아의 생과 상태로부터 착즙된 음료의 불편한 맛을 제거하기 위한 구성으로 포도 생과를 이용하는 방법을 착안하였고, 그 설정된 혼합비율을 아로니아 생과 20~40 중량부와 포도 생과 60~80 중량부의 범위로 함으로써, 아로니아 생과로부터 착즙된 음료의 불편한 맛의 제거 수준과 아로니아 생과에 포함되는 영양분의 량을 최적화하였다.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 and 60 to 80 parts by weight of grape 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.
파쇄 단계(120)는, 혼합재료를 공지의 파쇄 장치를 이용하여 파쇄하는 공정이다.The crushing
가열 단계(130)는, 파쇄된 혼합재료를 설정된 온도의 범위로 가열하는 공정이다.The
가열 단계(130)는, 파쇄된 혼합재료로부터 착즙효율을 높이기 위한 공정으로서, 아로니아로부터 영양소의 파괴를 최소화할 수 있는 최적의 가열 온도로 가열하는 공정이다.The
최적의 가열 온도는, 65~75℃의 온도 범위이다.The optimum heating temperature is in the temperature range of 65 to 75 ° C.
착즙 단계(140)는, 가열된 혼합재료로부터 음료를 짜는 공정이다. The
착즙 단계(140)는, 공지의 착즙 장치를 이용한다.The
본 실시형태에 의한 제조방법을 통해, 제조된 음료는 15~25 brix의 당도를 가진다.Through the manufacturing method according to the present embodiment, the prepared beverage has a sugar content of 15 to 25 brix.
종래의 아로니아 음료는, 다양한 첨가물을 통해 당도를 높여서 아로니아의 불편한 맛을 상쇄하나, 이는 높은 당도로 인해 건강에 해로운 단점이 있다.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.
그러나 본 실시형태에 의하면, 15~25 brix의 당도를 가지면서도 아로니아 음료의 불편한 맛이 제거된다.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.
도 2는 본 개시의 다른 일 실시형태에 따른 아로니아 음료의 제조방법을 설명하기 위한 도면이다.2 is a view for explaining a method for producing an Aronia drink according to another embodiment of the present disclosure.
본 실시형태에 따른 아로니아 음료의 제조방법은, 앞서 설명한 실시형태와 대동소이하나, 포도 생과로부터 줄기를 제거하는 제경 단계(112)를 더 포함한다.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.
이에 의하면, 음료에 발생 되는 찌꺼기를 최소화할 수 있는 이점을 가진다.According to this, there is an advantage that the residue generated in the beverage can be minimized.
Claims (1)
상기 혼합재료를 파쇄하는 단계;
파쇄된 상기 혼합재료를 65~75℃의 온도로 가열하는 단계; 및
가열된 상기 혼합재료를 착즙하는 단계;를 포함하며,
상기 포도 생과로부터 줄기를 제거하는 제경 단계;를 더 포함하고,
상기 착즙하는 단계에 의해 착즙된 음료는 20~23 brix의 당도를 가지는 것을 특징으로 하는 아로니아 음료의 제조방법.25 to 27 parts by weight of Aronia, 75 to 75 parts by weight of grape seeds and 73 to 75 parts by weight of grapevines;
Crushing the mixed material;
Heating the crushed mixed material to a temperature of 65 to 75 占 폚; And
And mixing the heated mixed material,
Further comprising the step of removing stem from the grapevine,
Wherein the beverage juiced by the juicing step has a sugar content of 20 to 23 brix.
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20190027120A (en) | 2017-09-06 | 2019-03-14 | 박희목 | Aging Method of Meats Comprising Aronia |
KR20200036258A (en) | 2018-09-28 | 2020-04-07 | 강원블루베리 영농조합법인 | Method for manufacturing aronia beverage |
KR20200059378A (en) | 2018-11-20 | 2020-05-29 | 군산대학교산학협력단 | Manufacturing method for aronia beverage diminished bitter taste |
KR20200113401A (en) | 2019-03-25 | 2020-10-07 | 군산대학교산학협력단 | anufacturing method of aronia milk increased palatability and antioxidant activity, and the aronia milk obtained thereby |
KR20220095490A (en) | 2020-12-30 | 2022-07-07 | 고재칠 | Manufacturing method for health supplement containing aronia extract |
KR20240048580A (en) | 2022-10-06 | 2024-04-16 | 주식회사 예본바이오 | Dietary health supplement and manufacturing method thereof |
-
2017
- 2017-06-22 KR KR1020170079201A patent/KR20170093087A/en active Application Filing
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20190027120A (en) | 2017-09-06 | 2019-03-14 | 박희목 | Aging Method of Meats Comprising Aronia |
KR20200036258A (en) | 2018-09-28 | 2020-04-07 | 강원블루베리 영농조합법인 | Method for manufacturing aronia beverage |
KR20200059378A (en) | 2018-11-20 | 2020-05-29 | 군산대학교산학협력단 | Manufacturing method for aronia beverage diminished bitter taste |
KR20200113401A (en) | 2019-03-25 | 2020-10-07 | 군산대학교산학협력단 | anufacturing method of aronia milk increased palatability and antioxidant activity, and the aronia milk obtained thereby |
KR20220095490A (en) | 2020-12-30 | 2022-07-07 | 고재칠 | Manufacturing method for health supplement containing aronia extract |
KR20240048580A (en) | 2022-10-06 | 2024-04-16 | 주식회사 예본바이오 | Dietary health supplement and manufacturing method thereof |
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