KR20210017641A - Manufacturing Method for Red Schisandra chinensis Beverage with Fine Flavors and the Same - Google Patents

Abstract

The present invention relates to a red Schisandra chinensis fruit beverage with pine flavor and a manufacturing method thereof. More specifically, the method comprises the following steps: washing Schisandra chinensis fruits, pulverizing flesh and seeds of the Schisandra chinensis fruits, and sieving raw Schisandra chinensis fruit juice with a sieve of 40 mesh; mixing sugar and the raw Schisandra chinensis fruit juice, sterilizing the mixture, and aging the mixture from room temperature to a low temperature for 60 to 90 days or longer; extracting leaves or powder of hibiscus or beet, or aronia by purified water to acquire a hibiscus, beet, and aronia extract; and mixing the aged raw Schisandra chinensis fruit juice and the hibiscus, beet, and aronia extract, sterilizing the mixture at a low temperature, and filtering and packing the mixture. Accordingly, since the flesh and seeds of Schisandra chinensis fruit are used as raw materials, nutrients and functional substances good for the human body can be provided. In addition, a Schisandra chinensis fruit beverage contains a hibiscus and beet extract and an aronia extract, pine flavor, red color, and spicy and salty tastes can be provided.

Description

Solhyang Red Schisandra Beverage and its manufacturing method TECHNICAL FIELD [Manufacturing Method for Red Schisandra chinensis Beverage with Fine Flavors and the Same}

The present invention relates to a pine scented pine scented red Schisandra beverage and a manufacturing method thereof. In more detail, after crushing the pulp and seeds by washing the Schisandra chinensis, the raw (water) liquid containing the seeds is separated through a 40 mesh sieve, and a small amount of aronia may be added thereto. Mixing sugars in the raw (water) solution and then sterilizing them and aging them for 90 days or more at low temperature at room temperature, and adding hibiscus and beet leaves or powder to purified water and extracting them at room temperature for 6 to 12 hours to obtain the extract of hibiscus and beet. It consists of a step of obtaining, mixing the aged Schisandra chinensis (water) liquid, hibiscus and beet extract, sterilizing at low temperature, and packaging.

Schisandra chinensis Baill (Schisandra chinensis Baill) is a deciduous vine plant in the family Schisandra chinensis. In Korea, Schisandra, Black Schisandra, and South Schisandra chinensis are distributed in a hilly valley at the foot of the semi-high cold region 500-700m above sea level, and is distributed in high humidity areas Omija is collectively located in the vicinity of Baekdudaegan, including Mt. It is cultivated. The fruit of Schisandra is almost round, and the red fruit has five flavors: sweet, sour, bitter, salty, and spicy. Among them, the sour taste is strong. The sour taste is the skin, the sweet taste is the flesh, the spicy and bitter taste is the seeds, and the salty taste is in harmony with the overall taste.

Raw schizandra contains 84.2% moisture, 0.9% fat, 10.9% reducing sugar, 1.1% protein, 3.5% citric acid, 1.4% malic acid, and 0.2% tartaric acid as organic acids. In addition, Schisandra chinensis contains 6.8% resin, 5% saponin, 250-756mg% ascorbic acid, especially α-. It contains essential oils such as β-chamigrene, citral, sesquicarene and chamigrenal. Seeds contain lignin compounds such as schizandrin, gamma-schizandrin, ethamigrenal, and gomisin. The flesh contains carbohydrates, seeds contain crude protein and crude fat, fruits contain Ti and Ag, seeds contain metal elements such as Cu, Mn, Ni, and Zn.

Omija contains these ingredients and is used as a tonic by strengthening the heart, lowering blood pressure, and enhancing immunity. It strengthens the lung function and has an expectorant effect, so it helps treat cough or thirst. In oriental medicine, it has been used to treat systemic weakness, mental and physical fatigue, bronchitis, bronchial asthma, nervous breakdown, hypotension, heart failure, malnutrition, ulcers and wounds, and to improve vision, liver protection, alcohol detoxification, and antidiabetic effects. It has also been revealed. In the private sector, the dried fruit of Schisandra chinensis is soaked in cold water, and honey and sugar are added to the reddish water to drink as a drink, or to make a flower or starchy piece. Chestnut, jujube, and rice ginseng are added together to make tea or to make alcohol.

The red color of Schisandra chinensis is anthocyanin, which contains about 168mg/g of the weight of the fruit, and is processed into tea, flower, tea, and alcohol using this pigment.

Hibiscus is one of the genus plants belonging to the mallow family of the genus Mugunghwa. It is an edible flower that ancient Egyptians loved to eat. It contains vitamin C, catechin, anthocyanin, beta-carotene, iron, and calcium, so it is used as a tea and beverage in all over the world for skin care and diet. Hibiscus flowers are rich in hibiscus acid and hydroxy citric acid, which is good for removing toxins, blood circulation, and preventing obesity. Hibiscus extract has the effect of lowering blood pressure, antioxidant properties, and lowering cholesterol levels. In 100g of hibiscus flowers, calories 37kcal, total fat 0.65g (omega3; 18mg, omega6; 18mg), carbohydrates 7.41g, fiber 0.3g, protein 0.43g, vitamin A 2961U, vitamin C 18.4mg, vitamin B1 (thiamine) 1.279 mg, vitamin B2 (riboflavin) 0.099mg, iron 8.64mg, copper 0.073mg, zinc 0.012mg.

The beet is a biennial genus plant of the dicotyledonous central tree Myunga family, and is mainly produced in southern Europe and North Africa along the Mediterranean coast. It is also called red radish, and in this genus there are beetroot (var. cicla ) using leaves and beets ( var.saccharifera ) using leaves and roots. Beets have a crunchy texture and rich nutrients, and their characteristic red color is used in salads and other dishes. The red pigment of beets contains a pigment component called betaine, so it has an antioxidant effect that is equivalent to *?*8 times that of tomatoes, preventing cancer such as lung cancer and pneumonia and reducing inflammation. The anthocyanin contained in beets is effective in preventing cardiovascular disease and preventing hypertension, and beta-cyanin is contained, which helps in anti-cancer action or immunity. In addition, it contains alkaloids, diuretic and dietary fiber, which is good for constipation.

Beet 100g contains 45kcal of calories, 1.50g of dietary fiber, 1.40g of protein, 7.00g of carbohydrates, 0.10g of lipids, 39.00mg of phosphorus, 0.70g of ash, 0.80mg of niacin, 350.00mg of potassium, 50.00mg of calcium, 46.00mg of sodium, and 0.06g of vitamin B1 mg, vitamin B2 0.09mg, vitamin B6 0.06mg, vitamin C 17.00mg, vitamin E 0.40mg. The red*?* roots of beets are similar to Korean Ganghwa turnips.

Aronia (Aronia berry) is a collective term for shrubs and fruits belonging to the genus Rosaceae Aronia, a dicotyledonous plant, and its origin is in eastern North America and is cultivated as an ornamental plant and for obtaining edible fruits. Aronia contains 400 times more catechins and polyphenols than acai berry. Among berries of berries, the anthocyanin content is the highest, and it contains plant physiologically active substances such as quercetin, lutein, and xanthine. Aronia also contains natural vitamins A, B, C, D, E, F, P, minerals such as calcium, magnesium, and zinc, and essential unsaturated fatty acids such as omega 3. It has a bitter and sour taste that can be felt when eaten raw. Aronia has 47 calories per 100g, carbohydrates 9.6g, protein 1.4g, fat 0.5g, dietary fiber 5.3g, calcium 30mg, iron 0.62mg, magnesium 20mg, manganese 0.646mg, zinc 0.53mg, salt 1mg, potassium 162mg, Folic acid 25 ug, vitamin A 214 IU, vitamin C 21 mg, vitamin E 1.17 mg, vitamin K 19.8 mg, carotene 128 ug, lutein-zeaxanthin 118 ug, anthocyanin 1,480 ug, proanthocyanidin 664 mg, total polyphenol 2,500 mg Contains. In addition, Aronia's anthocyanin contains 92mg per 100g of raspberry and 386mg per 100g of blueberry, so it has excellent antioxidant activity and anti-cancer effect, preventing diabetes, weight loss, and liver damage. In addition to reducing inflammation and relieving eye fatigue, it can improve gastrointestinal diseases by reducing cholesterol levels, preventing heart and cardiovascular diseases and stroke, and promoting digestion by promoting the secretion of digestive juices.

As a prior art related to the present invention, Korean Patent Publication No. 1996-0016773 (manufacturing method of Schisandra chinensis with improved pigment stability) is a pretreatment of Schisandra chinensis, extracted with water, and then 9 to 11 times of water is added to the filtered Schisandra chinensis extract. After the addition, 0.06 to 0.10% of red cabbage color, which is a natural red color extracted from red cabbage, is added as a natural color, and as an auxiliary ingredient, 0.0003 to 0.0005% of Vit B2, 0.07 to 0.09% of citric acid, and 10.0 of sugars such as high fructose are added. ∼14.5% is added and mixed, and nitrogen gas is added to the filtered liquid beverage to remove dissolved oxygen in the beverage to improve chromatic stability. Korean Patent Registration No. 10-0949605 (Schisandra chinensis processed product using Schisandra chinensis extract and its manufacturing method) is a liquid fructose, plum concentrate, apple concentrate, malic acid, trehalose in Schisandra chinensis extract, which is frozen and stored after preparing the extract by pulverizing Schisandra chinensis. , Purified water, and flavors are put in a mixing tank, dissolved, filtered, and then sterilized and filled. Korean Patent Publication 1987-9650 (manufacturing method of Schisandra chinensis) prepares Schisandra chinensis after filtration, sedimentation, sweetening, degassing, and sterilization by ripening selected Schisandra chinensis at 38-40°C for 10-20 hours. Korean Patent Publication No. 1990-468 (manufacturing method of fermented Schisandra chinensis) adds fermented sugar, fruit juice, and yeast to fresh or dried Schisandra chinensis with a sugar content of 10-25˚p of purified water, and fermented at 5-30℃ for 1-4 weeks. Fermented liquor is prepared by aging. Korean Patent Registration No. 10-59095 (manufacturing method of schisandra chinensis) refers to wolfberry, schisandra, ginseng, and jujube immersed in water, washed with water, extracted with hot water, extracted with ethanol, and concentrated to extract the first and second extracts of honey, sugar, and High fructose, sodium citrate, vitamins, and nicotinic acid amide are added to make Schisandra Beverage. Korean Patent Publication No. 1992-2039 (Manufacturing Method of Schisandra Tea) is inoculated with Saccharomyces strain and lactic acid bacteria in pretreated Schisandra tea, and then fermented at pH 2.5-5.0 and 20-50°C in liquid or granular powder form. This is the manufacturing method of Schisandra tea. Korean Patent Publication No. 1992-9338 (Method for preparing steam distillate and favorite food of Schisandra chinensis) compresses and crushes Schisandra fruit, wets the electrolyte to 0.5-5.0wt%, and distills it with superheated steam at 110-120℃. This is a method for preparing a steam distillate of Schisandra chinensis fruit by homogeneously mixing hydrophilic and hydrophobic components. Korean Patent Registered Patent 10-0535949 Schisandra chinensis with a soluble solid content of 6 to 7°Brix, containing 7 to 9% of Schisandra chinensis extract and 15 to 18% of sugar, and consisting of carbon dioxide and the remaining amount of water, with a total sugar content of 15 to 16°Brix It's a drink. However, these prior art are different from the present invention in terms of the technical idea and configuration.

Korean Patent Publication No. Special 1992-0009338 Korean Patent Publication No. 1996-0016773

Conventional Schisandra chinensis products use only flesh, so you cannot feel the spicy and salty taste of Schisandra. In addition, there is a disadvantage that the useful ingredients of Omija seeds cannot be used. Omija seeds contain crude protein, crude fat, and metal elements such as Cu, Mn, Ni, Zn, which are good for the body, and sizandrin and gomisin in lignin compounds. Total polyphenols and flavonoids with antioxidant activity , DPPH free radical, etc. are excellent, but the Omija seeds are not being utilized. Schisandra chinensis is composed of pulp and seeds. Even if the ingredients contained in the pulp are extracted with hot water or an organic solvent, only the ingredients of the peel are extracted, and since the seeds have a film, it is difficult to extract the good ingredients contained in the seeds. In addition, when the Schisandra chinensis is juiced, the skin components are easily obtained as raw juice, but the good components contained in the seeds are difficult to pass through the cell membrane and are easily removed from the filter. In addition to strong acidity, bitterness, and salty taste, Omija has a weak sweet and spicy taste, so I avoid eating it with Omija fruit. Due to this unpleasant taste of Schisandra, it is known how to process it into Schisandra tea or blueberry. Sugars (sugar, fructose, oligosaccharide, bongmil, sugar alcohol, etc.) or herbal medicinal materials (red ginseng, goji berry, oleander, angelica, licorice, mulberry, jujube) or its extracts are mixed to mask the unpleasant taste during processing of Schisandra. And use it.

Sugars have a synergy effect that masks the bitter, astringent, sour and spicy taste of Schizandra chinensis and maximizes the sweetness, but the sweet taste causes excessive consumption of food and increases blood sugar, causing metabolic syndrome such as obesity, so excessive use of sugar is desirable. Not. In addition, if less sugar is added, there is a problem that deterioration occurs due to mold or the like during storage aging or storage. In addition, a method of washing with water specially treated with ozone to remove the unpleasant taste among the five flavors of Schisandra is introduced, but it is difficult to put it into practice.

In the present invention, the Schisandra chinensis is washed to crush the pulp and seeds, and then the raw (water) liquid containing the seeds is separated through a 40 mesh sieve, and the sugars are mixed in the Schisandra chinensis stock solution and then sterilized to be aged for 90 days or more at low temperature at room temperature. Steps to obtain an extract of hibiscus and beet by putting the leaves or powder of hibiscus and beet in purified water and extracting at room temperature for 6 to 12 hours, and the aged Schisandra chinensis (water) solution, hibiscus and beet extract, and aronia extract After mixing, sterilizing at low temperature, and packaging.

The present invention can feel the spicy taste peculiar to Schisandra chinensis by using the pulp and seeds of Schisandra chinensis together as a drink, and can provide a functional ingredient having beneficial nutrients and antioxidant activity for the body contained in the Schisandra chinensis.

Since the present invention uses the flesh and seeds of Schisandra chinensis as raw materials, it is possible to feel the spicy taste peculiar to Schisandra chinensis, and provide a functional ingredient having beneficial nutrients and antioxidant activity for the human body contained in Schisandra chinensis. In addition, Schisandra Beverage includes hibiscus, beet extract, and aronia extract, and you can feel sol, red, spicy, and salty taste.

1 shows a manufacturing process diagram of the present invention.
Figure 2 shows the antioxidant activity of the present invention.

The present invention relates to a pine scented pine scented red Schisandra beverage and a manufacturing method thereof. More specifically, the steps of washing the Schisandra chinensis to pulverize the pulp and seeds, and then separating the stock solution containing the seeds with a 40 mesh sieve, mixing the sugars in the stock solution, sterilizing and aging at room temperature for 90 days or more, Putting the leaves or powder of hibiscus and beet in purified water and extracting it at room temperature for 6 to 12 hours to obtain an extract of hibiscus and beet, adding aronia to water and obtaining an extract for 6 to 12 hours at room temperature, and the aged It consists of mixing the Schisandra chinensis extract, hibiscus and beet extract, sterilizing at low temperature, and packaging.

1. Pretreatment of Schisandra

Schisandra chinensis is washed with clean water or a bubble washer, and the pulp of Schisandra chinensis is crushed with a grinder to the seeds. Schisandra chinensis pulverized liquid, in which the seeds and pulp of Schisandra chinensis are mixed, is called the raw (water) liquid, and the raw liquid was separated through a 30-50 mesh sieve to obtain Schisandra chinensis. The particle size of the Schisandra chinensis solution is preferably separated by 40 mesh. After crushing or filtering foreign substances, collect the undiluted solution and measure the amount of the undiluted solution.The sugar solution compared to the undiluted solution is 50 (w/v)% sugar solution, sugar 25 (w/v)% + fructooligosaccharide 25 (w/v) )%, sugar 25(w/v)% + fructooligosaccharide 10(w/v)% can also be used. In most prior art and patents, it is described that the seeds and fibers of Schisandra are re-filtered or filtered. However, a feature of the present invention is to use the seeds and fibers of Schisandra chinensis as a drink.

2. Fermentation and maturation of Schisandra chinensis juice

50(w/v)% sugar solution, 25(w/v)% sugar + 25(w/v)% fructooligosaccharide, 10(w) among sugars such as sugar, fructose, oligosaccharide, bongmil, sugar alcohol, etc. /v)% sugar + 25(w/v)% fructooligosaccharide sugar solution is used. Mixing with any one selected from the Schisandra chinensis raw material solution and the sugar solution described above is sterilized at 65°C to 75°C. When pasteurizing, it is best to pasteurize with a double steam device rather than electric or direct heat sterilization. Preferably, the average temperature is maintained at 70° C., sterilized for 30 to 40 minutes, and put in a container for fermentation and aging. If it is not pasteurized, deterioration, such as the occurrence of white mold, occurs even if the raw material solution is mixed with a high concentration sugar solution and stored at a low temperature of 3℃ or less.

Fermentation aging is performed at a low temperature of 1∼3℃ for at least 1 month or for 3 months. After 1 month of low-temperature fermentation aging, the supernatant and sediment have a cohesive phenomenon in which fine fibers are lumped together like cotton candy. After 2 months of low-temperature fermentation aging, the aggregation phenomenon such as cotton candy changes to a mucous form, and when layer separation of the supernatant and sediment occurs, there is no further change, which is the criterion for determining the end point of fermentation aging. After 3 months of low-temperature fermentation aging, the best taste and flavor of Schisandra chinensis will come out thick. This phenomenon is judged that when the seeds of Schisandra chinensis are crushed, the flavors of Schisandra chinensis such as spicy, salty, and bitter taste are extracted through pasteurization and fermentation and aging process of ingredients contained in fine fibers.

<Test Example 1>; Taste and aroma according to aging conditions

As described above, a well-trained sensory tester (two men and women in their 20s, 30s, and 40s) targets the fermented and matured schizophrenia as described above. Sour taste, weak spicy taste, salty taste, bitter taste and aroma according to fermentation maturity time and temperature. It was classified into strong (strong feeling), medium (moderate feeling), weak (weak feeling), and nothing (not feeling) and shown in Table 1 below. Sample 1 is 50(w/v)% sugar solution, sample 2 is 25(w/v)% sugar solution + 25(w/v)% fructo-oligosaccharide solution, sample 3 is 10(w/v)% sugar + It is a mixture of 25(w/v)% fructooligosaccharide.

Taste and aroma according to aging conditions division Sample 1 Sample 2 Sample 3 ferment 30 days 60 days 90 days 30 days 60 days 90 days 30 days 60 days 90 days sweetness River River River River River River River River medium Sour taste radish radish about about about medium radish radish about spicy radish radish about radish about medium radish radish radish Salty radish radish about radish about about radish radish radish bitterness radish radish about radish about about radish radish radish

In the case of sample 1, the sugar content is high, so it has a moderate sour taste after about 90 days. You can feel the bitter and weak spicy taste and aroma. In the case of sample 2, sugar and fructooligosaccharide were in an appropriate ratio, and after 60 days, it tasted spicy and salty. You can feel the bitter taste clearly, and after about 90 days you can feel the sweet, sour, spicy, salty, and bitter taste. From the above results, compared to Sample 1 and Sample 3, Sample 2 had a very strong spicy and salty taste. You can see that you can feel the bitter taste.

3. Hibiscus and beet extract and aronia extract

Hibiscus leaves or powder and beet are mixed with 5 kg of hibiscus and 1 kg of beet (5:1 ratio) based on 1ℓ of water, and extracted for 6-12 hours at room temperature to obtain an extract of hibiscus and beet. In addition, 5 kg of aronia is added to 1 liter of water and extracted for 6 to 12 hours at room temperature to obtain an aronia extract. Mix the hibiscus and beet extract (100-300kg), aronia extract (1-20kg), and schizophrenia (50ℓ) aged for more than 90 days and sterilize at 65-75℃ for at least 30 minutes, and then 80mech filter net If the precipitate is removed by filtration, a red Schisandra sol flavor beverage is obtained.

4. Manufacture of Solhyang, Red Schisandra Beverage

As described above, sol flavor of samples 4 to 6 and red Schisandra chinensis beverages were prepared through pretreatment of Schisandra chinensis, fermentation and aging of Schisandra chinensis extract, and preparation of hibiscus, beet and aronia extracts.

<Test Example 2>; Pine scent of Schisandra Beverage, red, spicy, salty

A well-trained sensory tester (two men and women in their 20s, 30s, and 40s each) targets the Schisandra Beverage mixed with the extract of hibiscus and beetroot as described above. And salty taste were investigated and classified into Yes (Yes), Weak, Very Weak, Moderate, and Strong, and are shown in Table 2 below. For the 90-day aging liquid (50kg) of Schisandra chinensis, 100ℓ of hibiscus and beet extract in Sample 4, 200ℓ of hibiscus and beet extract in Sample 5, and 300ℓ of hibiscus and beet extract in Sample 6 were mixed. In addition, the comparative example was tested by mixing 1 to 20 ℓ of Aronia extract and Aronia extract with respect to the 90-day aging solution (50 ℓ) of Schisandra chinensis.

Pine, red, spicy, and salty taste of Schisandra Beverage according to the test method division Sample 4 Sample 5 Sample 6 Comparative example Solhyang U U Very weak U Red U U U U Spicy Strong moderation Very weak U Salty weak weak Very weak U

As a result of the experiment, it was judged that the taste of Sample 5 was very good by matching the ratio of the five flavors of Schisandra chinensis and the mixture suitable for drinking Schisandra chinensis. As described above, when tea is made by mixing it with Schisandra chinensis, you can feel the aroma of spicy and salty taste along with sweet, sour, and bitter taste. In addition, red can be detected by the extract of hibiscus and beet. It was found that the addition of the Aronia extract of Comparative Example has the effect of drinking the Aronia flavor. Water the Schisandra chinensis solution in the sample. Or, when mixed with purified water, the color becomes pale pink. This is confirmed that the hibiscus and beet extract restores the original red color of Schisandra chinensis, and the spicy, salty, and sol scent condensed in the Schisandra chinensis agglomerates strongly emerge during the low-temperature fermentation and aging process. I can.

<Examples 1 to 5>

The pretreated Schisandra chinensis pulp and seeds were mixed, and the whole crushed Schisandra chinensis was separated through a 40 mesh sieve to obtain a Schisandra chinensis stock solution. Examples 1 to 5 were prepared by setting the ratio of Omi resource solution to sugar solution as shown in Table 3 below. The sugar solution is 25(w/v)% sugar + 25(w/v)% fructooligosaccharide. The Omi resource liquid was sterilized at 70°C for 30 minutes, and the sterilized Omi resource liquid was subjected to low-temperature fermentation aging for 3 months at a low temperature of 3°C. Thereafter, 200 kg of hibiscus extract and beet extract, 10 kg of aronia extract, and 50 kg of Schisandra chinensis extract were mixed and sterilized for 30 minutes at 70° C., and then filtered through an 80 mesh filter to remove the precipitate to obtain a sol-hyang red Schisandra Beverage.

division Example 1 Example 2 Example 3 Example 4 Example 5 Sugar 0.8 0.9 One 1.1 1.2 Schisandra chinensis One One One One One

<Test Example 3>; Solhyang Red Schisandra Beverage Sensory Test

A sensory test was performed on the Solhyang red Schisandra Beverage prepared as described above. As a control group, a sensory test was conducted on the Schisandra chinensis beverages and sol flavor, red, spicy, salty, and sweet tastes in the market.

A well-trained sensory tester (two men and women in their 20s, 30s, and 40s each) for the Solhyang red Schisandra beverage prepared as described above, investigates whether the sol flavor, red, spicy, salty taste is detected, and It was classified into Yes (Yes) and No (No), and is shown in Table 3 below. In addition, the comparative example was targeted for a product (Company D) distributed on the market.

Solhyang Red Schisandra Beverage Sensory Test division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative example Sugar 0.8 0.9 One 1.1 1.2 - Schisandra chinensis One One One One One - Solhyang U U U U radish radish Red U U U U U U Spicy U U U radish radish radish Salty U U U radish radish radish sweetness U U U U U U

From the above results, it can be seen that the result of feeling sol flavor, red color, spicy taste, salty taste, and sweet taste in the range of Examples 1 to 3 (1: 0.8 to 1.0) is good. On the other hand, the bitter and sour tastes were masked by the sweet taste, so the taste was not detected. The comparative example was a commercial product and could not detect sol flavor, spicy taste, and salty taste.

<Test Example 3>; Antioxidant activity

The antioxidant activity of the crushed Schisandra chinensis was measured in total polyphenol content, total flavonoid content, total anthocyanin content, and DPPH Radical scavenging ability, and is shown in Table 4 below.

Total polyphenol content was measured according to the Folin-Denis method. To 0.2 mL of sample, 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water were added and mixed, and 0.3 mL of 20(w/v)% Na ₂ CO ₃ was added and left in the dark for 20 minutes, and the absorbance at 765 nm (Epoch) Was measured.

Total Flavonoid content was determined by Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci 49: 106-111.) Add 0.15 mL of 5(w/v)% sodium nitrite (NaNO2) to 0.5 mL of the sample, and let stand for 5 minutes, and then add 0.3 mL of 10(w/v)% AlCl ₃ *?*6H2O and 1 mL of 1 M NaOH to mix. After leaving for 15 minutes in the dark, the absorbance was measured at 415 nm.

Total Anthocyanin ?t amount is AOAC (2005) Official Methods of Analysis, Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method. Association of Official Analytical Chemists. Washington DC, USA. Vol. It was measured according to the 02.pH differential method (AOAC 2005.). To 0.5 mL of each extract, 0.025 M KCl buffer (pH 1.0) and 0.4 M sodium acetate (CH ₃ COONa) buffer (pH 4.5) were added to make the final volume to 5 mL, and then absorbance of the reaction solution at 510 and 700 nm (Epoch) Each was measured and the result was obtained by the following equation. Anthocyanin dye (cyaniding-3-glucoside equivalents, mg/L)??=

A × MW × DF × 103/ ε × l

A (absorbance value) = (A510 nm *?*A700 nm) pH 1.0*?*(A510 nm *?*A700 nm) pH 4.5

MW (cyanidin-3-glucoside molecular weight) = 449.2 g/mol

Dilution factor (DF) = dilution ratio of sample

ε(cyanidin-3-glucoside molar absorbance) = 26,900 molar extinction coefficient, in L × mol-1 × cm-1, l = pathlength in cm

The scavenging activity against DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical was Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. It was measured by modifying the method of Lebenson Wiss Technol 28: 25-30.). 0.2 mL of a sample was added to 1 mL of a 0.2 mM DPPH solution dissolved in 70 (w/v)% ethanol, mixed well, allowed to stand at room temperature for 30 minutes, and the absorbance (Epoch) was measured at 517 nm.

Total phenol content (mg/g), total flavonoid content (mg/g), and total anthocyanin content (mg/L) were expressed as and DPPH radical scavenging activity was expressed as RC ₅₀ (ug/ul).

Antioxidant activity division Total polyphenols
(mg/g) Flavonoids
(mg/g) Anthocyanin
(mg/L) DPPH radical scavenging ability
RC ₅₀ (ug/ul) Seed 5.9~8.5 3.2~4.7 3.97~4.36 40~61 pulp 4.2~5.9 1.6~2.2 2.28~2.91 16-25

From the above results, total polyphenols, flavonoids, anthocyanins, and DPPH free radicals showed differences between Schisandra seeds and pulp samples, and it was found that the seeds had better antioxidant activity compared to pulp. Therefore, it was found that the sample using Schisandra chinensis and pulp in the present invention has excellent antioxidant effect.

In the present invention, since the flesh and seeds of Schisandra are used as raw materials, the unique taste of Schisandra can be felt, and nutrients and functional substances that are good for the human body contained in Schisandra are provided. In addition, Schisandra Beverage includes hibiscus, beet extract, and aronia extract, and you can feel sol, red, spicy, and salty taste.

Claims (6)

A red Schisandra chinensis beverage composition comprising Schisandra chinensis liquid, mixed extract of hibiscus and beet, and aronia extract The method of claim 1, wherein the Schisandra chinensis is fermented and aged by mixing 25 (w/v)% sugar + 25 (w/v)% fructooligosaccharide sugar solution in a ratio of Schisandra chinensis: sugar solution in a weight ratio of 1:0.8 to 1.2. Solhyang's Red Schisandra Beverage Composition The red Schisandra chinensis beverage composition of claim 1, wherein the Schisandra chinensis is fermented and aged at 1 to 3°C for at least 60 days. The red schisandra schisandra beverage composition of claim 1, wherein the mixed extract of hibiscus and beet is extracted by including hibiscus: beet in a weight ratio of 5:1. According to claim 1, Schisandra chinensis liquid: mixed extract of hibiscus and beetroot: Aronia extract is a red Schisandra chinensis beverage composition of pine flavor, characterized in that it is contained in a weight ratio of 5: 10 to 30: 1 to 2 After washing the Schisandra chinensis and pulverizing the pulp and seeds, separating the stock solution containing the seeds with a 30-50 mesh sieve, and 25-50 (w/v)% sugar or 20-30 (w/w) sugar in the Schisandra chinensis liquid. v)% and fructo-oligosaccharide 10-25% (w/v) sugar solution, sterilization, fermentation at room temperature for 60-90 days or more, and hibiscus, beet extract, and aronia extract. Mixing, sterilizing at low temperature, filtering and packaging the sol-hyang red Schizandra beverage composition

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