KR20190099787A - How to make cabbage juice - Google Patents

Abstract

An objective of the present invention is to develop a juice type healthcare food using 100% cabbage with excellent nutritional components without destroying nutrients. According to the present invention, cabbage juice can be simply taken by people of all ages and both sexes, who inconveniently make and take cabbage juice, boil cabbage known as good to a stomach to take the same, and like spicy and salty food. The method for manufacturing cabbage juice comprises the steps of: preparing cabbage after washing skin of the cabbage; inserting the cabbage with the skin into a compressor to compress the cabbage and containing flesh, skin, and juice in separate vessels, respectively; and filtering the compressed flesh, skin, and juice with filtering cloth to acquire only the juice. Accordingly, cabbage juice is manufactured by compressing cabbage, thereby manufacturing vegetable juice having effective ingredients of the cabbage juice added thereto.

Description

How to make cabbage juice {How to make cabbage juice}

The present invention relates to a cabbage production method, and more particularly to a cabbage production method for producing vegetable juice using cabbage.

Cabbage is one of the most recommended vegetables for fatigue and indigestion. It is an alkaline food that strengthens muscles and bones, is rich in tartaric acid and malic acid, and contains pectin, gum, inositol, and tannins to promote intestinal activity. It is known to have various physiological activities such as anti-oxidant action, inhibition of fat peroxidation and free radical scavenging, anti-inflammatory action, and anticancer action.

Cabbage has a lot of dietary fiber and rich in minerals and vitamins in the patented green leaf part, so it is used in many foods, but the blue part is discarded and the white part is used a lot, but the white part is significantly more nutritious than the blue part of cabbage. There is a problem falling, compared to the white portion is a blue portion is rough because there is a problem that is not easy to take a lot.

The components per 100 g of the part containing the blue leaves of cabbage are 94.3% moisture, 1.5 g protein, 0.6 g fat, sugar

4.4g, 0.7g Fiber, 0.5g Ash, 18mg Calcium, 3mg Phosphorus, 0.7mg Iron, Small Amount of Vitamin A 12mg, Vitamin B1, B2, Vitamin C27mg It contains a lot of calcium, and the form of calcium is well absorbed cabbage, vitamin C is twice as much lemon, minerals such as vitamin B1, B2, potassium, phosphorus, calcium It is rich in iron, vitamin A and minerals.

The present invention was carried out to improve the quality and storage of cabbage juice rich in useful ingredients. The existing cabbage juice lacks the taste and aroma, so the palatability is reduced and the shelf life is also reduced. In order to solve these problems, the purpose of the present invention is to add pineapple powder with strong acid taste and aroma to improve palatability, and to improve shelf life according to the addition of pine needle juice solution with strong antibacterial properties. The present invention is a health drink using cabbage, when extracting the juice from the cabbage is maintained for a long time at a temperature that does not destroy the nutrients of cabbage to form a high pressure in the extraction tank to extract the juice, so remove the odor of the cabbage cabbage without rejection Provides a method of preparing a healthy drink that can be consumed as it is to improve the taste and aroma by pine needles.

In order to achieve the object of the present invention, 100% of cabbage juice was added to 0.5% to 5% of pine needle powder, respectively, to conduct a study on the component analysis and shelf life improvement, and performed a sensory test according to the pine needle powder addition ratio. The mixing ratio was determined.

As described above, according to the present invention, the preparation of cabbage juice which can obtain cabbage juice with improved palatability

Provision may be made.

Cabbage juice production method of the present invention can further provide a palatability cabbage juice by further comprising the step of adding pine needle powder.

1 is a view for explaining a method of manufacturing a cabbage juice beverage according to an embodiment of the present invention.

The present inventors obtained the cabbage juice with a sugar content of 13 brix or more and 20 brix or less in the production of cabbage juice, and then when the pine needle powder was added in an amount of 1% by weight based on the weight of the cabbage juice, the color of the cabbage juice was improved and the flavor was similarly tasted. As the degree of embellishment was improved, it was confirmed that the overall preference was increased.

Therefore, in the method of preparing cabbage juice of the present invention, after the step of adjusting the sweetness of the cabbage juice to more than 13 brix to less than 20 brix, it is preferable to further include the step of adding the pine needle powder.

Here, it is preferable to use the pine needle powder obtained by drying the pine needles while heating the pine needles to a temperature range of 40 ℃ to 50 ℃, which prevents the chlorophyll of the pine needles from being destroyed so that when the bamboo leaf powder is added to the cabbage juice, To get the color. However, although not shown in the following experimental example, even if the pine needle powder in the state in which the chlorophyll of bamboo leaf is completely destroyed by heating the pine needle at a temperature higher than the above temperature range, when the pine needle powder is added to the cabbage juice, the overall acceptability is improved. The pine needle powder may be obtained by heating to a temperature range different from the temperature range.

 Meanwhile, the amount of pine needle powder is typically added to cabbage juice will be 0.5% to 5% by weight or less based on the weight of cabbage juice.

Cabbage juice production method of the present invention, in the most preferred aspect, can be understood as a method of producing cabbage juice disclosed in each of the following examples to directly obtain a high palatability cabbage juice. Forming 85 ~ 95 ℃ in the extraction tank cabbage juice is extracted in the state that the nutrients of cabbage is not lost. Steam formed by the high temperature of the extraction tank is condensed in the condenser formed integrally with the cooler formed in the extraction tank is transferred to the filter, such as juice extracted from the extraction tank.

The present invention washes the cabbage whole in a washing machine to cut the washed cabbage to a size of 2 ~ 5cm in the cutter, and cut the cut cabbage to form a bubble in the purified water accommodated in the bubbler to simultaneously wash and sterilize the pesticide, and Washed sterilized cabbage is placed in several nonwoven bags and sealed the inlet of the nonwoven bag.The nonwoven bag containing cabbage is poured into an extraction tank where steam of high temperature (100-105 ° C.) is introduced to form a temperature of 85-95 ° C. After storing and sealed, if left for 3 to 6 hours to form a high pressure (㎏ / ㎠) at a temperature of 85 ~ 95 ℃ inside the extraction tank to extract the cabbage juice of the nonwoven bag, 85 ~ 95 ℃ in the extraction tank When you form the cabbage juice is extracted without losing the nutrients of cabbage

do. Steam formed by the high temperature of the extraction tank is condensed in the condenser formed integrally with the cooler formed in the extraction tank and transferred to the filter, such as juice extracted from the extraction tank, the cabbage residue extracted from the extraction tank is cabbage in the juicer Completely extract the juice left in the.

Claims (1)

Washing process to wash cabbage;
Grinding process of grinding washed cabbage;
A juice process of compressing and crushing the crushed cabbage;
Sterilization process of heating and sterilizing the cabbage juice;
A filtration process of filtering the sterilized cabbage juice;

Images