KR20190060023A - Process for producing beverages containing active ingredients of Omija and Aronia extract and beverages produced therefrom - Google Patents

Abstract

The present invention relates to a manufacturing method of a beverage containing active ingredients of schizandra chinensis and aronia extracts, and comprises: a step (A) of extracting a schizandra chinensis syrup from schizandra chinensis; a step (B) of extracting an aronia syrup from aronia; a step (C) of manufacturing a secondary schizandra chinensis extract by hot water extracting schizandra chinensis separated from the step A for 6 hours at 65°C; a step (D) of mixing uniformly the secondary schizandra chinensis extract, the schizandra chinensis syrup, and the aronia syrup to form a mixing solution; a step (E) of vacuum packaging the mixing solution; and a step (F) of boiling the vacuum packaged mixing solution in water for 5-10 minutes at 65-70°C while being vacuum packaged to sterilize the same. Through the manufacturing of a beverage made by schizandra chinensis and aronia according to the present invention, the present invention improves yields of schizandra chinensis, makes consumers who are reluctant to take synthetic additives stably eat the same, and provides various useful ingredients containing vitamins contained in schizandra chinensis and aronias as a beverage.

Description

METHOD FOR PREPARING BEVERAGES CONTAINING ACTIVE INGREDIENTS OF OMIZA AND ARONIA EXTRACTS AND BEVERY MANUFACTURED THEREFOR

The present invention relates to a method for producing a beverage containing an active ingredient of an extract of Omija and Aronia, and a beverage prepared by the method, wherein a mixture of Omija and Aronia is taken to extract the Omija and Aronia blue, Extracting the mixture, and then mixing the mixture with the above-mentioned Omija gruel and Aronyi blue to produce a beverage, and a beverage produced thereby.

Omija is a vine plant belonging to the genus Magnolia and Omija. It is characterized not only by its distinctive flavor, which combines sweetness, sourness, bitterness, pungent taste and salty taste, but also a bright red color by anthocyanin. Omija contains carbohydrate, crude protein and crude fat, K, Mn and Ca. It is abundant in anthocyanins as well as flavonoids and organic acids.

In addition, Omija is a medicinal herb that is known to have central inhibitory action, hypotensive action and alcohol detoxifying action, and various physiological functions such as cancer prevention, aging suppression and immunoregulatory action have been reported. In recent years, domesticated domestic materials, Omija, contains a large amount of flavonoids and anthocyanins, and the social awareness of their functionality and utility, such as anti-cancer, anti-inflammatory and antioxidant properties, is spreading. Unique flavor unique to Omija, From the mid-1990s, cultivation area and production have been increasing exponentially by an average of 20%.

However, the commodity-related commodities which are distributed on the market in response to the steadily increasing amount of commodities are insignificant, and they have a disadvantage in that they can not sufficiently provide the physiologically active ingredients of the commodity. Generally, sugar meal obtained by fermentation for 6 months or longer undergoes fermentation for 6 months or more. It has a disadvantage in that it can not extract the lignan component obtained by heat extraction because the sugar component of high concentration is avoided by consumers. The omija juice or omija solution prepared by the heat treatment process has difficulty in destroying flavonoids and anthocyanin components which are vulnerable to heat during the processing step.

Aronia (Aronia melanocarpa) is a fruit of the berries belonging to the rose family and grows in northern America. Poland, the largest producer of Aronia, is actively fostering the Aronia industry and mass-producing related products such as Aronia concentrate through mechanization. In Asia, cultivation has been spreading to Japan and China more than 30 years ago, and some cultivation is possible. Because cultivation area is growing rapidly in Korea recently, it is necessary to secure stable processing facilities and sales network to accommodate it .

Aronia (Aronia melanocarpa) is a fruit of Aronia tree that is used for edible or medicinal purposes, and is used as a raw material for food coloring or as an ornamental plant. Aronia contains red chokeberry, black chokeberry, green chokeberry and so on. Aronia has a similar shape to blueberries, but it has the disadvantage that it is hard to eat and it can not be eaten directly because it is strong in flesh, strong in fiber, and strong in taste. Due to the properties of the raw materials, the yield is inferior to the processability.

The content of anthocyanin, catechin, and polyphenols in the fruit of Aronia is remarkably higher than that of other berries. Especially, anthocyanin content is about 7 ~ 8g per kg, Of cranberry juice, 20 to 40 times of cranberry juice.

It is known that astaxanthin contains a wide variety of vitamin A, C, E, B2, B6, B9, B12, folic acid, quinic acid, phenolic acid, anthocyanin, tannin, catechin, quercitin, It has also been found to contain various organic minerals such as calcium, iron, zinc, potassium, and manganese.

Despite its excellent functionality, it is not easily ingested because of the hardness and thickness of the Aronia's seeds and shells, and due to the high catechin content of the catechins, which causes the animal to suffocate It is called black chokeberry in the sense of black berries.

Domestic processing products of Aronia are primarily processed products such as liquids, rings and powders. Therefore, various studies are needed to utilize the functionality of Aronia

And bokbunja are able to obtain a yield of over 80% in the enzymatic digestion. However, Aronia such as black chokeberry does not decompose enzymatically due to the characteristics of pulp, and layer separation occurs after decomposition of enzyme, so it is suitable for use as a raw material of beverage There are characteristics that do not. Therefore, considering the inherent characteristics of Aronia, which is completely different from other fruit varieties, it is important to extract the components of fruit itself while achieving a high yield for the industrialization of Aronia beverages.

Korean Patent Registration No. 10-1220135 (Registration Date: 2013. 01. 03) relates to a method for preparing an omija beverage premix composition having an antioxidant function, The mixture is obtained by mixing sodium saccharate, malic acid, sodium citrate, malic acid, silicon dioxide, fragrance and saccharides of the remainder, and then dried to have a water content of 0.1 to 1% by weight to separate the particles so as to have a particle size of 0.01 to 0.1 mm. The above-mentioned technology has a problem in that it is difficult to expect the efficacy of the above-mentioned Omija itself because of containing a separate additive and a low content of Omija.

Also, Korean Patent Registration No. 10-1293715 (filed on Mar. 31, 2013. 07. 31) relates to a method for producing a functional fermented beverage using omiza, wherein the omiza fruit is crushed and pressed to produce juice, and the fruit yeast and sugar And fermentation is carried out at a low temperature. The fermentation is artificially stopped by using meta-sodium sulfite and gelatin which is a yeast sedimenting agent to produce an omija fermented juice by retaining sugar in the fruit juice. However, There is a difficult problem.

Korean Patent Registration No. 10-1438792 (registered on Apr. 201, 09, 01) discloses a method of extracting an omija, a method of producing an omija-containing beverage, and a method of producing the same, And orange and onion extracts are added so that vitamins and other nutrients can be consumed together. However, there is a problem that the process of obtaining an extract of Omija is cumbersome and not economical.

In this connection, Korean Patent Laid-Open Publication No. 2013-0101381 discloses a multi-stage enzyme treatment in producing a raw material for beverage for beverage by using black chokeberry.

Korean Patent Registration No. 10-1513083 (registered on Feb. 25, 2015) relates to a process for producing fermented beverage of Aronia, comprising the steps of adding sugar to aronia, fermenting by adding yeast, Step, and filtration.

Korean Patent No. 10-1542303, which relates to a method for producing Aronia jam, which is artificially reduced in part by masking a pungent taste with a known compound cyclodextrin. However, no known jellies or beverage products based on a mixture of L-arginine and L-arginine, which are required to maintain the antioxidant function after removing the tannin component by enzymatic treatment of aronia.

Korean Patent Laid-Open Publication No. 10-2017-0090618 (published on Aug. 8, 2018) discloses a method for producing a jelly or beverage composition containing a raw material of Aronia and a L-arginine as a main ingredient.

The present invention has been made in order to solve the problems of the prior art, and it is an object of the present invention to improve the yield of omija by mixing a certain amount of hot water-extracted liquid of the secondary products of Omija and Aronia with the secondary products, It is aimed at making it possible for a certain consumer to eat with confidence.

Further, according to the present invention, it is an object of the present invention to prepare a variety of useful ingredients including vitamins contained in Omija and Aronia, so that they can be ingested as beverages.

In order to accomplish the above object, the present invention provides a method for producing a beverage containing an active ingredient of an extract of Omija and Aronia, comprising the steps of: (A) extracting Omija blue from Omija; (B) extracting Aronia blue from Aronia; (C) mixing 9 ~ 11% by weight of separated omiza by-products after 89% by weight of water and 89 ~ 91% by weight of water and heat exports at 65 ° C for 6 hours to produce a second extract of Omija, ; (D) a step of uniformly mixing the second extract of Omija, Omija Blue, and Aronia blue to form a mixed solution; (E) vacuum packing the mixed liquid; (F) sterilizing the vacuum packed mixed solution in a vacuum packed state at a temperature of 65 to 70 캜 for 5 to 10 minutes with stirring.

And furthermore, 80% by weight of the second extract of Omija, 10% by weight of Omija blue and 10% by weight of Aronia blue are mixed to form a mixed solution.

Through the production of beverages comprising omija and arhnia according to the present invention, it is possible to increase the yield of omija by preparing beverages by mixing a certain amount of the hot-water-extracted liquid of the omija secondary product, and to simultaneously receive the nutrients contained in the omija and arhnia There is an effect that can be.

In addition, the beverage made of Omija and Aronia according to the present invention does not contain a synthetic additive, so that it can be safely ingested as a beverage for all ages.

1 is a flowchart of a method of manufacturing a beverage containing an active ingredient of an extract of Omija and Aronia according to the present invention
Fig. 2 is a schematic diagram of a preparation for sensory evaluation of beverages containing an active ingredient of an extract of Omija and Aronia according to the present invention
Fig. 3A shows the results of sensory evaluation of the color, aroma and taste of beverages containing the active ingredients of the extract of Omija and Aronia according to the present invention
FIG. 3B is a graph showing the sensory evaluation result of beverages containing an active ingredient of Omija and Aronia extract according to the present invention

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

According to the present invention, there is provided a method for producing a microorganism, comprising the steps of: (A) extracting Omija blue from Omija; (B) extracting Aronia blue from Aronia; (C) mixing 9 ~ 11% by weight of the separated omija by-product with 89 ~ 91% by weight of water after heat treatment at 65 ° C for 6 hours to produce a second extract of Omija; (D) a step of uniformly mixing the second extract of Omija, Omija Blue, and Aronia blue to form a mixed solution; (E) vacuum packing the mixed solution; and (F) sterilizing the vacuum packed mixed solution in a vacuum packed state at a temperature of 65 to 70 캜 for 5 to 10 minutes by stirring.

The step A comprises washing the omija to remove moisture (step A1): adding (step A2) 1: 1 by weight of sugar to the omija; (A3) aging the added Schizochytrium at 20 to 30 DEG C for 90 to 100 days; And (A) extracting the Omija blue.

In addition, the step B is carried out in the same manner as the step of extracting the oomphasis solution, the step (B 1) of washing the aronia and removing the water; (B2) adding 1: 1 by weight of sugar to Aronia; Aging the added aronia at 20 to 30 DEG C for 90 to 100 days (B3); And (B4) extracting the Arrangement Blue.

First, collect both Omija and Aronia. When it is fully cooked as possible, it is good to taste and produce lots of extracts.

In the step A1 and step B1, it is preferable to wash the running water for one or two times, for example, for 30 seconds to 3 minutes, in order to remove foreign matter such as dust that may adhere to the surface of the fruit in the growing process . In this case, when the Omija or Aronia is immersed in water for a long time or washed, the water is absorbed into the inside of the fruit, so that the mixing ratio of sugar and the like are not matched to affect aging. In step (D) So that a desired taste can not be obtained.

If the ratio of sugar is low in the A2 and B2 stages, the omiza blue becomes sour and easily transformed into alcohol, which is fermented by acetic acid to become vinegar, which is not suitable as a beverage. In addition, Aroniaceae is not preferable because it is bitter and easily becomes vinegar like Omija.

When the ripening period is short in the above-mentioned steps A3 and B3, the color of the omija-qi is reddish-brown, but the taste of the omija-qi is low, and the deep taste is decreased. On the other hand, when the ripening period is long, there is a disadvantage that it tastes deep and the color decreases.

In the step C, 9 ~ 11% by weight of the separated omija by-products are mixed with 89 ~ 91% by weight of water after heat treatment, and the mixture is heat-exported at 65 ° C for 6 hours to produce the second extract of Omija. When low temperature extractions of omija byproducts are made, all of the mature omija components and sugar in the omija byproduct are extracted.

After the step C, in step D, the mixture of the second extract of Omija, Omija blue, and Aronia blue is uniformly mixed to form a mixed solution. Here, the ratio of the mixed liquid is very important because it determines the taste of the beverage. In the present invention, as shown in Example 1 below, the composition of the second product of Omija and the ratio of Omija blue and Aronia blue was obtained.

Example 1

 Composition composition ratio of the second product of Omija and the Omija blue and the Aronia blue Mixing ratio Secondary product of Omija
(65 캜, 6 h hot water extraction) Omija Chung Aronia Blue no. One 80% 10% 10% no. 2 80% 15% 5% no. 3 80% 19% One % no. 4 90% 5% 5% no. 5 90% 8 % 2 % no. 6 90% 9% One % no. 7 100% 0 % 0 %

Example 2

 Change in sugar content by mixing ratio Mixing ratio Secondary product of Omija
(65 캜, 6 h hot water extraction) Omija Chung Aronia Blue Brix (%) no. One 80% 10% 10% 22.9 no. 2 80% 15% 5% 25.5 no. 3 80% 19% One % 24.5 no. 4 90% 5% 5% 18.2 no. 5 90% 8 % 2 % 17.5 no. 6 90% 9% One % 17.7 no. 7 100% 0 % 0 % 2.4

Experimental example.

The beverage prepared according to Examples 1 to 2 had a sugar content of more than 20, and no. 1 to no. 20 (20, 30, 40, 50, and 60 years old) were tested for sensory test (color) by 5 point scale method. , Aroma, taste, synthesis).

 Sensory test result Mixing ratio color Scent flavor Synthesis no. One 4.88 4.87 4.89 4.88 no. 2 4.86 4.85 4.89 4.86 no. 3 4.75 4.80 4.76 4.77 Comparison 1 4.69 4.75 4.70 4.71 Comparison 2 4.67 4.72 4.65 4.68

From the above results, it can be seen that the beverage prepared according to the present invention has a significantly higher score than the generally sold Omija or Aronia beverages. That is, no. 1 to no. 3 showed significantly higher scores of color, aroma, and taste than those of Comparative Examples 1 to 2.

no. 1 to no. 3 showed a higher score in taste, flavor and palatability test because it contained more amount of Schizandra chinensis than Comparative Example 1. [

Also no. 1 to no. 3 contained significantly less amount of Aronia than Comparative Example 2, but it was confirmed that the taste was improved by mixing with Omija to improve the taste and aroma.

As a result, as shown in Fig. 3, the color, flavor, and taste were most preferable when the mixture was composed of 80% by weight of the second extract of Omija, 10% by weight of Omija and 10% by weight of Aronia blue.

In addition, according to the present invention, after mixing through the step (D), the mixed solution is filtered and vacuum-packed, and then sterilized by water bath having a predetermined temperature for a predetermined time after step (E) In the process, the mixture is preferably vacuum-packed at a temperature of 65 to 70 ° C for 5 to 10 minutes.

When the sterilization process is performed at less than 65 ° C and less than 5 minutes, not only the sterilization temperature is low but also the sterilization time is short and the effect of sterilization is small, which is not preferable. When the sterilization temperature is more than 70 ° C and 10 minutes, The sterilization time is prolonged, and there is a fear of destruction of nutrients, which is undesirable.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (3)

A step (A) of extracting the omija blue from the omija;
(B) extracting Aronia blue from Aronia;
(C) mixing 9 ~ 11% by weight of the separated omija by-product with 89 ~ 91% by weight of water after the separation of the oomycetes in the step A, and heat exports for 6 hours at 65 ° C to prepare the second extract of the omiza;
(D) a step of uniformly mixing the second extract of Omija, Omija Blue, and Aronia blue to form a mixed solution;
(E) vacuum packing the mixed liquid;
(F) sterilizing the vacuum packed mixture in a vacuum packed state at a temperature of 65 to 70 DEG C for 5 to 10 minutes by soaking the mixture. (F) The beverage containing an active ingredient of an extract of Omija and Aronia Way. The method according to claim 1,
Wherein the step (D) comprises 80% by weight of the second extract of Omija, 10% by weight of Omija blue, and 10% by weight of Aronia blue. 6. A beverage comprising a mixture of omija and arhnia produced by any one of claims 1 or 2.

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