KR20180045444A - Manufacturing method of cabbage juice without the addition of water - Google Patents

Abstract

The present invention relates to a method for manufacturing cabbage juice without addition of water, and more particularly, to a method for manufacturing cabbage juice without addition of water, which is prepared by boiling cabbage at high temperature and high pressure, and juicing, filtering and sterilizing the cabbage. According to the manufacturing method of the present invention, water is not added at all in a process of manufacturing the cabbage juice, so that nutrients of cabbage can be used more effectively and the functionality of the cabbage juice can be improved, thereby being a very useful invention in the food industry.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a cabbage juice,

The present invention relates to a process for producing cabbage juice without adding water, and more particularly, to a process for producing cabbage juice without adding water, which comprises preparing cabbage juice by boiling the cabbage at high temperature and high pressure, ≪ / RTI >

In general, health juice is widely used in South Korea. Whether you depend on Chinese herbal medicine or not, your daily life has been widely used as a health drink that keeps health as a concept of beverage in recent years.

In general, the cabbage is rich in dietary fiber and rich in minerals and vitamins in the green leaf part, so it is often used for food, but the green part is abandoned and the white part is used a lot. However, compared with the blue part of cabbage, There is a problem in that it is remarkably decreased, and since the blue part is rough compared with the white part, it is not easy to take a lot of it.

The health juice extracted by using heat can be roughly classified into the non-pressure extraction, the pressure extraction juice, the non-pressure / pressure mixed extraction, and the juice extract according to the general method. Most of these methods have been made by adding water to the juice, and the use of water has caused problems such as decrease in nutritional content, loss or sensuality.

KR 10-1259277 B KR 10-2014-0119401 A

DISCLOSURE Technical Problem The present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a method for producing a cabbage juice, which uses cabbage nutrients more effectively, And to provide a method for producing the cabbage juice.

In order to solve the above-mentioned problems, the present invention provides a method for manufacturing a cabbage comprising: (1) cutting and washing cabbage; (2) boiling the washed cabbage in a boiling machine for 30 minutes to 3 hours using high temperature and high pressure; (3) pulverizing the boiled cabbage with a grinder; (4) squashing the ground cabbage with a juicer; (5) coagulating the insoluble component by heat treating the juice; (6) primary filtration and centrifugation of the heat-treated juice to obtain a supernatant, and secondary filtration with a microfilter; And (7) collecting the filtrate in a tank and sterilizing and packaging the cabbage juice.

The inner temperature of the steam boiler is preferably 100 to 120 ° C, and the inner pressure is preferably 0.6 to 1.5 kgf / cm ² .

It is preferable that the pulverization is firstly pulverized with a chopper mill having a diameter of 2 to 10 mm and then subjected to second milling with a micro mill having a blade of 0.1 to 1 mm.

The primary filtration and the centrifugal separation are preferably performed by mesh filtration and centrifugation at a speed of 2,500 to 3,800 rpm for 90 to 200 seconds, and the secondary filtration is performed with a filter size of 0.2 to 50 μm.

It is preferable that the juice solution further comprises a hot water extract of green tea.

According to the production method of the present invention, since no additional water is used in the process of producing cabbage juice, it is possible to utilize the nutrients of the cabbage more effectively and to improve the sensuality of the cabbage juice, which is a very useful invention in the food industry.

FIG. 1 is a flow chart of a process for producing cabbage juice according to a preferred embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

The inventor of the present invention has confirmed that it is possible to enhance the nutritional content of cabbage and improve the sensory properties by restricting the use of water in the process of preparing cabbage juice, thereby completing the present invention.

Accordingly, the present invention relates to a method for producing (1) cutting and washing cabbage; (2) boiling the washed cabbage in a boiling machine for 30 minutes to 3 hours using high temperature and high pressure; (3) pulverizing the boiled cabbage with a grinder; (4) squashing the ground cabbage with a juicer; (5) coagulating the insoluble component by heat treating the juice; (6) primary filtration and centrifugation of the heat-treated juice to obtain a supernatant, and secondary filtration with a microfilter; And (7) collecting the filtrate in a tank and sterilizing and packaging the cabbage juice.

The step (1) is a step of cutting and washing the prepared cabbage as a preliminary step of the production method of the present invention. The cleavage is intended to perform the mashing step of step (2) more efficiently. It is usually preferable to cut to a width of about 0.5 to 5 cm. The washing completely removes foreign matter and upper parts of the cabbage cut with clean water.

The step (2) is a core process of the present invention. Before the cabbage is squeezed, the cabbage is matured with a high-temperature and high-pressure steamer to make the juice more easily. Since there is no use of water, There is an effect that can be. The inner temperature of the steam boiler is preferably 100 to 120 ° C, and the inner pressure is preferably 0.6 to 1.5 kgf / cm ² .

The step (3) is a step of pulverizing the steamed cabbage. This step is also to promote the juice efficiently. In a preferred embodiment, the pulverization can be firstly pulverized with a chopper mill of a 2 to 10 mm perforated mesh and secondarily pulverized with a micro mill having a blade of 0.1 to 1 mm. This two-time milling greatly improves the efficiency of the juice.

The step (4) is a step of juicing the crushed cabbage. The juice may be a conventional juice, for example, a household juice, a commercial juice, or the like.

After the step (4) is performed, a hot water extract of green tea can be added to the juice. Green tea is also a so-called halibutum, which is also called as Tungtung. As a result, the unique aroma of cabbage can be eliminated by adding the Hamcho hot water extract to the cabbage juice of the present invention, and the natural antibacterial action of Hamcho . The extract of Hanwoo hot water is prepared by adding 5 ~ 10 times of hot water at 100 ℃ to the dried green tea leaves. The extract can be extracted with hot water for 1 ~ 3 hours and then the clear supernatant can be used.

The step (5) is a step of heat-treating the juice solution to coagulate the insoluble components, thereby allowing the final juice solution to remain in a clear liquid state without generating any aggregation material even during storage. The heat treatment may be generally performed at 50 to 80 ° C for 30 to 90 minutes.

The step (6) is a step of filtering the heat-treated juice. In a preferred embodiment, the filtration may be through primary filtration and secondary filtration. Further, a separate centrifugation process is performed between the primary filtration and the secondary filtration. The primary filtration may be performed by a mesh filtration method, and the centrifugation may be performed at a rate of 2,500 to 3,800 rpm for 90 to 200 seconds. After centrifugation is complete, the supernatant is subjected to secondary filtration. The secondary filtration may use a micro filter device having a filter size of 0.2 to 50 mu m.

The step (7) is a step of collecting the filtered juice, sterilizing and packaging the juice. The sterilization may be performed by heat sterilization, high pressure sterilization, ultraviolet sterilization or the like, and sterilization, packaging or, in some cases, packaging sterilization is also possible.

The cabbage juice produced by the method of producing cabbage juice of the present invention can be applied for food applications.

The cabbage juice of the present invention can be generally used as the cabbage juice or can be added in an amount of 0.01 to 15% by weight of the total food. In the case of the beverage composition, a ratio of 1 to 50 ml, preferably 10 to 30 ml .

Foods containing the cabbage juice of the present invention may contain, in addition to containing the cabbage juice in the indicated proportions, a food-acceptable food-aid additive, such as natural carbohydrates and various flavors, as additional ingredients.

Examples of the natural carbohydrate include sugar sugars such as glucose, monosaccharides such as fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol.

Examples of the flavoring agents include natural flavoring agents such as tautatin, rebaudioside A and stiglycerin such as glycyrrhizin, and synthetic flavoring agents such as saccharin and aspartame. The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of the food of the present invention. In addition to the above-mentioned foods, the food of the present invention may contain various kinds of nutrients, vitamins, minerals, flavors such as synthetic flavors and natural flavors, colorants and heavies, pectic acid and its salts, alginic acid and its salts, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the food of the present invention may contain flesh for the production of natural fruit juice, fruit juice drink, vegetable drink and the like. These components may be used independently or in combination. The ratio of such additives is generally selected in the range of 0.01 to about 20 ml per 100 ml of the cabbage juice of the present invention.

Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention and are not intended to limit the scope of the present invention by the matters described in the following examples.

[Example]

Example 1

10 kg of cabbage was cut into 1 cm wide and washed three times with clean water. The washed cutting cabbage was placed in a curing solution for cooking at an internal temperature of 100 ° C and an internal pressure of 1 kg · f / cm ² for 1 hour. The cooked cabbage was first crushed with a chopper mill of 10 mm perforated mesh, and then ground with a 1 mm blade micro mill. The pulverized cabbage was squeezed with a juicer and then heat-treated at 50 ° C for 60 minutes to aggregate the insoluble components. The mixture was subjected to mesh filtration, centrifuged at a speed of 3,000 rpm for 100 seconds, And filtered.

Example 2

The cabbage juice was prepared in the same manner as in Example 1, except that 50-100 ml of the hot water extract of green tea per 1 L of the juiced juice was added to the crushed cabbage juice. 5 kg of dried green tea extract was heated with 5 times of water for 3 hours, and the supernatant was used.

Comparative Example

After the prepared cabbage was cut, the same amount of water as that of the cabbage was added, the mixture was juiced using a juicer, filtered through a mesh, and centrifuged to obtain a supernatant to prepare a cabbage juice.

Experimental Example 1

The cabbage juice prepared from the above Example 1, Example 2 and Comparative Example was administered to adult men and women composed of 50 panels and evaluated according to the 5 point scale method for each of the following items. 1 point: Very bad, 2 points: Poor, 3 points: Normal, 4 points: Good, 5 points: Very good.

Evaluation items Example 1 Example 2 Comparative Example Color 4.2 4.4 3.1 incense 4.4 4.5 3.5 flavor 4.3 4.5 3.0 End 4.2 4.1 3.2 Feeling after ingestion 4.3 4.5 3.4 Overall assessment 4.3 4.5 3.3

As in the functional evaluation shown in the above Table 1, the cabbage juice of Examples 1 and 2 of the present invention exhibited better functionality than the Comparative Example for all the items.

Experimental Example 2

The cabbage juice prepared in Example 1, Example 2, and Comparative Example was immersed in 200 ml of each container and left at room temperature to evaluate the shelf-life over time.

term Example 1 Example 2 Comparative Example 1 day No change No change Precipitation 2 days Precipitation No change Slightly bruised 4 days Bum Precipitation Bum

As in the storage stability evaluation shown in Table 2, the storage stability of Examples 1 and 2 of the present invention was superior to that of Comparative Examples. In particular, the storage stability of Example 2 was superior.

Claims (5)

A method for preparing cabbage juice comprising the steps of:
(1) cutting and washing cabbage;
(2) boiling the washed cabbage in a boiling machine for 30 minutes to 3 hours using high temperature and high pressure;
(3) pulverizing the boiled cabbage with a grinder;
(4) squashing the ground cabbage with a juicer;
(5) coagulating the insoluble component by heat treating the juice;
(6) primary filtration and centrifugation of the heat-treated juice to obtain a supernatant, and secondary filtration with a microfilter; And
(7) collecting the filtrate in a tank and sterilizing and packing.
The method according to claim 1,
Wherein the inner temperature of the steam boiler is from 100 to 120 DEG C, and the inner pressure is from 0.6 to 1.5 kgf / cm < ² >.
The method according to claim 1,
Characterized in that the pulverization is firstly pulverized with a chopper mill of a 2 to 10 mm perforated mesh and secondly pulverized with a micro mill having a blade of 0.1 to 1 mm.
The method according to claim 1,
Wherein the primary filtration and the centrifugal separation are performed by mesh filtration and centrifugation at a speed of 2,500 to 3,800 rpm for 90 to 200 seconds and the secondary filtration is performed with a filter size of 0.2 to 50 μm.
The method according to claim 1,
Wherein the juice solution further comprises a hot water extract of green tea.

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