KR20180080595A - The manufacturing method of the healthy fruit juice drink which I took bitterness of the allo near fruit juice and removed and the device - Google Patents

Abstract

The purpose of the present invention is to provide a manufacturing method of a healthy fruit juice drink which has acerbity of aronia juice removed and an apparatus thereof. The manufacturing method comprises: a carbonic acid ripening process which firstly removes acerbity of aronia fresh fruit in a carbonic acid astringency removing storeroom; a process for selecting aronia fresh fruit; a cleaning and sterilizing process for swirl cleaning and radical sterilizing aronia fresh fruit; a process for pulverizing cleaned aronia fresh fruit; a thin ice ripening process for secondarily reducing acerbity in a thin ice tank in which a pulverized fresh fruit is accommodated; a sealing process for putting ripened fresh fruit into a felt sack; a process for accommodating ripened aronia fresh fruit which is put into a felt sack in a compression tank; a process for compressing a ripened fresh fruit sack which is accommodated in the compression tank with steady pressure and extracting a crude liquid of aronia fresh fruit; a low temperature ripening and sterilizing process for heating a water bath tank which accommodates the extracted crude liquid and thirdly reducing acerbity with circulation; a process for filtering aronia juice crude liquid which has the acerbity removed; and a packaging process for recharging the mixed crude liquid.

Description

Description: TECHNICAL FIELD The present invention relates to a method for manufacturing a health juice drink,

The present invention relates to a method for manufacturing a health juice drink in which the astringent taste of the Aronia juice is removed, and an apparatus therefor,

More particularly, the present invention relates to a carbonation ripening process for removing Arunia sp.

A step of selecting the above-mentioned Arrhia organism,

A washing and sterilizing process for vortexing and radical sterilization of the above-

A step of pulverizing the washed arginia raw material,

A process of aging a thin ice-freezing process for reducing the bitter taste in the second round of the baking tank containing the crushed fruit,

Wrapping the aged pulp in a nonwoven fabric bag,

A step of accommodating the agar-aged pulp contained in the non-woven fabric bag into a compression tank,

A step of squeezing the aged pulp contained in the squeeze tank at a predetermined pressure to squeeze the stock solution of Aronia flesh,

Low-temperature ripening sterilization (low-temperature ripening sterilization) in which a hot water tank containing the juice concentrate is warmed to reduce the rough taste by circulation,

A step of filtering the raw juice of Aronia juice from which the bitter taste has been removed,

In an agitating tank containing the stock solution of Aronia juice,

And a packing process of filling the mixed raw liquid. The present invention also relates to a method of manufacturing a health juice drink by removing the bitter taste of the Aronia juice.

In order to accomplish the above-described process, the present invention provides a carbonic acid gas mixture storage tank,

A separator for sorting out the depolarized arhnia species,

A radical sterilizing vortex washing machine for washing and sterilizing the selected raw materials,

A screw crusher for continuously pulverizing the sterilized and washed raw materials,

A crumbling freezing tank for aging the crushed green pepper,

A non-woven fabric bag which receives and seals the fresh and ripened raw materials in a nonwoven fabric,

A compression tank for containing the nonwoven fabric bag,

A presser for pressure-bonding the nonwoven fabric bag accommodated in the compression tank,

A hot water tank for containing the raw juice of the pressed juice and circulating it at a low temperature for sterilization,

A filter for filtering the concentrated juice solution,

And a packing machine for packing the filtered juice concentrate. The present invention also relates to a manufacturing apparatus for a health juice drink in which the astringent taste of the Aronia juice is removed.

Generally, blueberries are rich in polyphenols in health foods. Asahi Berry, Omija, and persimmon fruits and green tea.

Especially, Aronia tree, a perennial plant of Rosaceae rich in anthocyanin, polyphenol and nutritional components, grows well in cold, intense ultraviolet rays and harsh environments of minus 40 degrees Celsius, flowers and fruit bloom in May, Anthocyanin, which is found in the pulp of the fruit of Aronia tree harvested, has a strong antioxidant activity, which not only prevents aging but also helps to improve eyesight and to treat blood related diseases such as heart and blood vessel diseases and stroke It is known.

Also, it is known that the polyphenol component contained in the fruit juice of Aronia tree is a preventive effect of diabetes and a strong anti-cancer effect.

However, since the Aronia seedlings contain a large amount of tannin components, a compound of polyphenols, the highest sugar content of raw and cooked foods has a sweetness of about 17 brix. .

Therefore, even though it is a healthy fruit rich in anthocyanin and polyphenol components contained in Aronia seedlings, there is a problem that it is distant from consumers' preference due to a sour taste.

The energy calorific value with the Arrhia is 5.5 ㎉, and the nutritional content per 100g is 84.4g of moisture, 3mg of sodium, 218mg of potassium, 32mg of calcium, 16mg of magnesium, 20mg of iron, 0.9mg of iron, 0.1mg of zinc, 0.04mg of copper, 0.18mg of manganese , 0.9 g of soluble dietary fiber, 4.7 g of insoluble dietary fiber, 7.5 g of alpha carotene, 771 g of beta carotene, 463 g of beta cryptoxanthin, 0.3 g of folic acid, 0.28 mg of pantothenic acid, 0.2 g of citric acid, 1.3 g of malic acid, 1.9 g of sorbitol, g, fructose 1.4 g, niacin 0.3 mg, vitamin B1 0.02 mg, vitamin B2 0.02 mg, vitamin B6 0.03 mg, vitamin C 14 mg, vitamin E 1.5 mg, vitamin K 2.4 g, polyphenol 748 mg effective for the prevention of diabetes The present invention also provides a method for producing a health juice drink which has a high antioxidant activity and is effective in preventing aging and which has a high content of 1185 mg of anthocyanin. [Source: Hokkaido Food Processing Research Center http://www.foodhokkaido.gr.jp, Hokkaido Agricultural Research Center, Ministry of Agriculture, Forestry and Fisheries].

The present invention relates to a method for fermenting a freshly fermented corn starch, which comprises fermenting the fermentation broth at a predetermined temperature and conditions under a constant temperature and conditions, A carbonation-aging process for removing carbonates,

The process of selecting the Aronian births,

A cleaning sterilization process that simultaneously performs vortex washing and -OH radical sterilization,

A step of pulverizing the washed Aronia seeds,

A freeze-thawing freezing process for reducing the second-order whiskey caused by the frying in a freezing tank filled with crushed raw materials,

Wrapping the aged raw material in a nonwoven fabric bag,

A process of accommodating the agar-aged flesh of the non-woven fabric bag into the compression tank,

Pressing the nonwoven fabric bag contained in the squeeze tank at a predetermined pressure to squeeze the stock solution of the Aronia flesh,

A low-temperature aging sterilization process in which the soup tank containing the juice concentrate is warmed to a temperature of 60 to 65 ° C to reduce the browning taste by circulation,

A step of filtering the raw juice of Aronia juice from which the above-

And a packing process of filling the juice concentrate, thereby providing a method of manufacturing a health juice beverage in which the astringent taste of the crude juice concentrate is removed.

In order to realize the object of the present invention, the Aronia seeds are placed in a carbonic acid gas desorption storage tank with a carbon dioxide gas concentration of 80 to 100% and a temperature of 15 to 25 ° C, and 12 to 36 hours of carbonated Ripening process)

A step of removing foreign matter and the like from the above-mentioned Aronian raw materials,

The above-described sterilization process for 10 to 30 minutes in which the Aronia spp. Is simultaneously subjected to vortex washing and -OH radical sterilization,

A step of pulverizing the cleaned Aronia seeds,

A thin ice aging process in which the finely pulverized aronia flesh is housed in a freezing tank and is then cooled at a temperature of -1 to -3 ° C for 12 to 36 hours to reduce secondary flavor;

A step of receiving and sealing the freezing-aged frozen flesh in a nonwoven fabric bag,

A step of accommodating the nonwoven fabric bag in a compression tank,

Pressing the aged seedlings and the bag contained in the squeeze tank at a constant pressure of 10 to 30 MPa to juice the stock solution in the Aronia pulp,

A low-temperature ripening sterilization process in which a hot water tank containing the above-mentioned juice concentrate is warmed at a temperature of 60 to 65 ° C for 20 to 40 minutes to reduce tertiary tastes by circulation and LTLT sterilization simultaneously proceeds,

A step of filtering the raw juice of Aronia juice from which the spicy taste is removed, and a packaging process of packing the juice solution,

A carbonic acid gas mixture storage tank which is aged with carbonic acid,

A separator for sorting out the depolarized arhnia species,

A radical sterilizing vortex washing machine for washing and sterilizing the selected raw materials,

A screw crusher for continuously pulverizing the sterilized and washed raw materials,

A crumbling freezing tank for aging the crushed green pepper,

A nonwoven fabric bag for containing and sealing the raw materials of the freezing and aging by a nonwoven fabric,

A pressurizing tank for pressurizing the nonwoven fabric bag accommodated in the pressurizing tank,

A hot water tank for containing the raw juice of the pressed juice and carrying out aging and low temperature sterilization by circulation,

A filter for filtrating the concentrated juice concentrate and a packing machine for packing the filtered juice concentrate,

Arrhenia raw material is stored in a carbonic acid gas desorption storage tank and carbonic acid gas is de-piped for a period of 12 hours to 36 hours under a condition of a carbon dioxide gas concentration of 80 to 100% and a temperature of 15 ° C to 25 ° C for 1 hour to 36 hours.

The above-mentioned depolarized arhnia species are selected in a separator.

The selected fresh fruits are stored in a tank of the washing machine, and the washing with the pump vortex and the sterilization with the -OH radical sterilizing lamp are simultaneously sterilized and cleaned for 10 to 30 minutes.

The sterilized and washed seeds are continuously pulverized in a screw mill.

The finely pulverized raw material is placed in a freezing tank for freezing and freezing is performed at a temperature of -1 ° C to -3 ° C to reduce the secondary sour taste so that the flesh tends to be frozen.

The pulp-aged pulp is received in a nonwoven bag and sealed.

The sealed nonwoven bag is accommodated in a compression tank.

The nonwoven fabric bag accommodated in the compression tank is compressed by a pressure of 10 to 30 MPa of the compactor to be juiced.

The stock solution of the juice is placed in a hot water tank and heated to a temperature of 60 to 65 ° C, aged by circulation, and subjected to low-temperature aging for 20 to 40 minutes and low-temperature sterilization (LTLT method).

The crude juice from which the bitter taste has been removed is filtered with a filter.

And a packing machine for packing the filtered juice stock solution.

The present invention relates to a process for producing a pearl liquor which is characterized in that the pearl taste of the Aronia juice, which is a longevity healthy fruit rich in tannic acid polyphenol component, is subjected to a first carbonation ripening process, a second ripening freeze aging process and a third low temperature ripening process (Low-temperature ripening) process, it is possible to easily receive the consumer layer from various age groups. Therefore, the Aronia juice and concentrate removing the bitter taste contribute to the development of the related food industry.

1 is a manufacturing process diagram of the present invention.
2 is a device diagram for implementing the present invention.

Hereinafter, a method of manufacturing a health juice drink in which the astringent taste of the Aronia juice according to the present invention is removed will be described in detail with reference to the accompanying drawings.

1 shows a manufacturing process of the present invention.

Figure 2 shows a device used as a means of manufacturing.

Referring to FIG. 1, a method of manufacturing a health juice drink in which the astringent taste of the Aronia juice is removed according to the present invention includes a carbonation aging process, a raw material selection process, a sterilization cleaning process, a fine grinding process, a freezing aging process, and a sealing process. The fermentation process, the juicing process, the low-temperature aging sterilization process, the filtration process, and the packaging process are sequentially performed.

Course 1: Carbonation Process

The raw material of the Aronia is stored in a carbon dioxide gas storage tank, and carbonic acid gas is removed from the carbonic acid gas at a concentration of 80 to 100% at a temperature of 15 to 25 ° C. for 12 to 36 hours.

Preferably, the carbonic acid gas is depressurized at a carbonic acid gas concentration of 90% and a temperature of 20 째 C for 24 hours in the carbonic acid gas desorption storage.

Process 2: Selection of raw materials

The selection process of the raw material raw material for removing foreign substances and the like from the first extrapolated aronia raw material proceeds.

Step 3: Sterilization Cleaning Process

The vortex flow generated by the strong circulation pump and the water sterilization by the -OH radical lamp (the -OH Radical lamp is the principle of destroying the bacteria by strong oxidative power by releasing the hydroxide ion) is stored in the tank of the washing machine, At the same time for 10 to 30 minutes.

Process 4: Crushing process

The above-mentioned deionized and dehydrated Aronia seeds are finely pulverized, and the pulverization process is performed so as to effectively perform freezing and aging.

The particle size after the above pulverization is preferably 80 to 100 meshes (m) rk.

Fifth Process: Freezing and Aging Process

The finely pulverized Aronia flesh is housed in a freezing tank and subjected to freeze-thawing at a temperature of -1 ° C. to -3 ° C. for 12 to 36 hours so as to reduce the tenderness for the second time .

The pulp which has been aged by freezing and freezing is preferable for the effect of eliminating the extractions and the yield due to the softening of the fibrous tissue.

Process 6: Sealing Process

The above-mentioned freezing-aged frozen pulp is received in the nonwoven fabric bag and the sealing process is performed to facilitate the juicing.

Course Seven: Acceptance Process

The receiving process of putting the non-woven fabric bag into which the Aronia flesh is put is put into the compression tank so as to facilitate juicing.

Process 8: Process of juice

The nonwoven fabric bag accommodated in the squeeze tank is squeezed with a pressure vessel of 10 to 30 MPa to proceed a juicing process for increasing the extraction efficiency.

It is preferable to squeeze the pressure of the nonwoven fabric bag extraction efficiency to 20 MPa.

Process 9: Low Temperature Aging Sterilization Process

(LTLT) of circulation for circulation for 20 to 40 minutes so that the juice concentrate is housed in a hot water tank, the lid is closed tightly and heated to a temperature of 60 to 65 DEG C for aging to reduce the fermentation taste for the third time, The process is carried out at the same time.

 The purpose of LTLT Low Temperature Long Time (VAT) is to ensure the stability of the product and to enhance the preservability of the stock solution. The stock solution is heated to 62.5 ° C in a sealed tank, Keep it for a while and cool it slowly.

It is preferable that the enriched airy juice and the juice with the above-mentioned spicy taste removed are used variously in the food industry.

Tenth process: filtration process.

The crude juice from which the bitter taste is removed is filtered through a filtration process to remove soft, hard, metal, foreign matter, and the like.

Lesson 11: Packaging Process.

The packaging process for packaging the low-temperature aged sterilized raw material for crude juice of Aronia is carried out.

By carrying out the above-mentioned process, the present invention is to obtain a beverage of Aronia juice from which a pungent taste is removed.

The present invention describes a device used as a means of such a manufacturing process.

Figure 2 shows a device used as a means of manufacturing.

Referring to FIG. 2, the Arrhenian raw material is formed to receive the carbonic acid gas in the tank 100.

The carbon dioxide stored in the carbonic acid gas depletion storage tank (100) is formed so as to sort foreign matters such as hard, soft, and metal by the sorter (200).

The selected fresh fruits are received in the tank 310 of the washing machine 300 and are simultaneously cleaned by the circulation pump 320 and sterilized by the water sterilization -OH radical lamp 330.

The sterilized and cleaned fresh fruits are continuously pulverized in a wet mill 400 to transfer the pulp to the pipe 410.

The pulverized pulp is accommodated in the tank 510 of the freezing tank 500 and the aged pulp powder is received and sealed in the nonwoven fabric bag 530 by the transfer pipe 520.

The sealed nonwoven fabric bag 520 is accommodated in the tank 610 of the compactor 600 and the accommodated nonwoven fabric bag 520 is gradually compressed by the air pressure 620 of the compactor so that the juice of the juice extracted into the pipe 630 Respectively.

The stock solution of the juice is stored in the tank 710 of the hot water maker 700 and the hot water tank 710 is heated 910. The juice solution which has been subjected to low temperature aging and low temperature sterilization by circulation is passed through a filter 730 through the filtration filter 731 of the filtration unit 731.

The stock solution of the juice which has passed through the filtration filter 810 is transferred to a packing machine 800 for filling and packed.

Hereinafter, the present invention will be described with reference to examples.

(Example 1) Preparation of raw stock of Arooniae and deaspaced juice of the present invention in which the pungent taste was removed.

In order to carry out the present invention, ripe Aronia fruit was used in August to September at Daesongri Farm, Geumsung-myeon, Damyang-gun, Jeonnam, Jeonnam Province, and the fermentation process of carbonates, raw material selection process, sterilization cleaning process, , Freezing aging process, sealing process. The fermentation process, the juicing process, the low-temperature aging sterilization process, the filtration process, and the packaging process are sequentially performed.

The carbon dioxide gas is removed from the carbon dioxide gas storage tank 100 and the carbonic acid gas is removed from the carbonic acid gas at a concentration of 80 to 100% at a temperature of 15 to 25 ° C for 12 to 36 hours.

Preferably, the carbonic acid gas desorption is performed at a carbonic acid gas concentration of 90% and a temperature of 20 占 폚 in a carbonic acid gas desorption storage tank for 24 hours.

And sorting the raw material with the separator 200 so as to remove foreign substances from the extruded Arrhenia raw material.

It is possible to clean the vortex flow generated by the strong circulation pump and the water sterilization by the -OH radical lamp (the -OH Radical lamp absorbs the acid ion by destroying the bacterium with strong oxidative power Principle) for 10 to 30 minutes at the same time.

Preferably 20 minutes worth washing, is pulverized by the screw mill 400 and pulverized so as to be effective for freezing and freezing aging.

The particle size of the fine pulverization is preferably 80 to 100 mesh (탆).

The finely pulverized Aronia flesh is housed in a freezing tank (500), and the temperature is reduced from -1 ° C to -3 ° C for 12 hours to 36 hours, Freeze-thawing is carried out in a state where it is free.

Flesh aged by freezing and freezing of skim milk has an effect of elimination and increase of yield due to the softening of the fiber texture.

The freezing agar agaricus pulp is contained in a nonwoven bag and sealed to facilitate juicing.

The non-woven pouch containing the Aronia flesh is housed in a squeeze tank to facilitate juicing.

The nonwoven fabric bag accommodated in the compression tank is compressed by a pressure device 600 of 10 to 30 MPa to perform juicing.

The preferred nonwoven fabric bag extraction efficiency pressure is 20 MPa.

Temperature fermentation process of circulation for 20 to 40 minutes so that the stock solution of the juice concentrate is housed in a tank of the stewer 700, the lid is closed tightly and heated to a temperature of 60 to 65 DEG C for aging to reduce the fermentation taste for the third time, The sterilization process is carried out at the same time.

 The purpose of LTLT Low Temperature Long Time (VAT) is to ensure the stability of the product and to enhance the preservability of the stock solution. The stock solution is heated to 62.5 ° C in a sealed tank, Keep it for a while and cool it slowly.

It is preferable that the Aronia juice in which the above-mentioned astringent taste is removed and the concentrated juice in which the juice is concentrated are used variously in the food industry.

The crude juice from which the bitter taste is removed is filtered through a filtration filter of a filter 730 for removing soft, hard, metal, foreign substances and the like, thereby ensuring the stability of the food.

And is carried out by a packing machine 800 for packing the low-temperature aged pasteurized Aronia juice stock solution.

By carrying out the above-mentioned process, the present invention is to obtain a beverage of Aronia juice from which a pungent taste is removed.

(Example 2) Preparation of undiluted crude Astragalus juice in the control group.

In order to investigate the presence of astringent taste of Aronia juice, the inventors prepared a crude stock solution of Aronii raw material, which was prepared by sorting, washing, juicing, extracting, filtering, filling and packing raw materials.

(Experimental Example 1: Panel test sensory test)

The crude astringent stock solution of the present invention according to Example 1 was used as a test sample, and the crude astringent solution prepared in Example 2 without removing the astringent taste was used as a test sample. Random sampling was performed on each group of five women, and panel test of taste, color and flavor was performed.

Table 1 Results of panel sensory test

Taste of the stocking solution according to the present invention: 0 Color of the present invention: 50 Incense of the present invention: 45

Taste of undiluted stock solution by control group: 50 Color of control group: 46 Incense of control group: 42

1. The taste was evaluated to be low (5 points), low-tastiness (3 points) and low (0 points).

2. The color is evaluated as good (5 points), normal (3 points), and bad (0 points).

2. The fragrance was rated as excellent (5 points), normal (3 points), and bad (0 points).

As can be seen from the above table, the present invention is better than the dark blue color of dark red color compared to the untreated untreated control.

It can be understood that the stock solution of Aronia tastes of the present invention can not feel a sweet taste and a sweet taste at all.

In addition, it is also found that the crude stock solution of the invention of the present invention is superior to the unmixed stock solution.

(Experimental Example 2: Soluble Solid and Total Sugar Content)

The soluble solid content and the total sugar content of the stock solution of the present invention were compared with that of the control solution. Soluble solids were measured using a reflex balance meter and the total solids were determined by phenol sulfate method.

The results are shown below.

TABLE 2 Content

Soluble solids of the stock solution of the present invention: 9.8

Soluble solids of undiluted concentrate of control group: 5.62

Total of the juice of the present invention: 16.37

Total untailed stock solution of control group: 10.23

As shown in Table 2, in the case of the soluble solid, the inventive de-scooped concentrate was found to be very high in comparison with the case of the untextured concentrate of the control, and it was found that the total sugar was also high.

The crude and concentrated concentrates of Aronia are available for the development of the related food industry.

100: Carbon dioxide gas storage tank
200: selector
300: Disinfection washer 310: Tank 320: Vortical circulation pump 330: -OH Radical water sterilization lamp
400: Screw crusher 410: Transfer piping
500: freezing freezer 510: tank 520: transfer pipe 530: nonwoven bag
600: Compressor 610: Tank 620: Air pressure 630: Transfer piping
700: Hot water tank 710: Hot water tank 711: Circulation pump 712: Circulation circulation pipe 720: Transfer pipe
730: Filter 731: Filtration filter
800: packing machine 810: service tank
900: Steam boiler 910: Heated tank heating pipe

Claims (6)

A method for the fermentation of carbonated agar in a carbonic acid gas distillation column, which comprises a carbonation ripening process for removing the fermentation taste firstly, a process for sorting out the aronia raw material, a washing sterilization process for cleaning the aronia raw material by vortexing and radical sterilization, A process of pulverizing raw wheat flour, a process of pulverizing raw wheat flour, a process of pulverizing frozen rice flour to reduce the bitter taste secondarily in a baking tank containing crushed wheat flour, a process of sealing the raw wheat flour into a nonwoven fabric bag, A method for producing a fermented juice, comprising the steps of: storing an aged raw material in a squeeze tank; squeezing the aged sushi and the bag contained in the squeeze tank at a predetermined pressure to squeeze the raw juice with the Aronia juice; Low-temperature aging sterilization (sterilization at low temperature) which reduces the browning taste by circulation three times, and filtration of the stock solution of Aronia juice from which the above- And a packing process of filling the mixed raw liquid. The method of manufacturing a health juice drink according to claim 1,
A sterilization vortex cleaner for sterilizing the selected raw materials, a screw grinder for continuously grinding the sterilized cleaned raw material, and a sterilizing device for continuously grinding the sterilized cleaned raw material, A freezing tank for aging the pulverized raw materials; a nonwoven fabric bag for containing and sealing the raw materials of the freezing and aging by a nonwoven fabric; a compression tank for containing the nonwoven fabric bag; and a nonwoven fabric bag A filtering tank for filtering the raw juice of the juice filtrate and a packing machine for packing the filtered juice juice, Wherein the nutritive juice of the health juice beverage is prepared by removing the sweet taste of the Aronia juice.
The method according to claim 1,
Wherein the carbonic acid gas is removed in a carbonic acid gas desorption storage tank and the first carbonic acid gas is removed from the carbonic acid gas at a concentration of 80 to 100% at a temperature of 15 to 25 ° C for 12 to 36 hours, A method of manufacturing health juice beverages with the elimination of bitter taste of juice
The method according to claim 1,
It is possible to clean the vortex generated by the powerful circulation pump and the water sterilization by the -OH radical lamp (the -OH Radical lamp is the principle that destroys the bacteria with strong oxidative power by releasing the hydroxide ion) Which is characterized in that it is sterilized and cleaned for 30 minutes.
The method according to claim 1,
Wherein the fermented milk is fermented so that the fermented milk is finely crushed for a second time at a temperature of -1 ° C to -3 ° C for 12 to 36 hours so that the fermented milk is pulverized and stored in a freezing tank for freezing. A method of manufacturing health juice beverages which eliminate the bitter taste of Aronia juice
The method according to claim 1,
Temperature fermentation process of circulation for 20 to 40 minutes so that the raw stock of Aronia juice is housed in a hot water tank, the lid is tightly closed, the temperature is raised to 60 to 65 DEG C for aging by the third aging, and the low temperature sterilization (LTLT ) Process is carried out at the same time. A method for manufacturing a health juice drink in which the astringent taste of the Aronia juice is removed

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