KR20210059906A - Method for manufacturing of kudzu vine mixed concentrate containing pomegranate - Google Patents

Abstract

The present invention relates to a method for manufacturing a mixed arrowroot concentrate containing pomegranate and, more specifically, to a method for manufacturing a mixed arrowroot concentrate containing yam, in which an arrowroot mixture concentrate is manufactured by mixing various concentrates, such as pomegranate, red beet, and the like, and rice syrup with an arrowroot extract to facilitate eating and increase the overall taste of a product. According to the present invention, the method comprises the following steps: (1) cutting washed arrowroot into a predetermined size and pulverizing the same; (2) putting the arrowroot pulverized in the step (1) and water in a press and pressing the same to prep an arrowroot extract; (3) mixing the arrowroot extract prepared in the step (2) with a pomegranate concentrate, a red beet concentrate, a prune concentrate, a rice bud extract concentrate, a barley sprout extract concentrate, and rice syrup to prepare a mixture; (4) heating and concentrating the mixture prepared in the step (3) while stirring; and (5) filtering the concentrate concentrated in the step (4) and performing low-temperature aging.

Description

[Method for manufacturing of kudzu vine mixed concentrate containing pomegranate}

The present invention relates to a method for preparing a mixed arrowroot concentrate containing pomegranate, and more specifically, a mixture of various concentrates such as pomegranate and red beet and rice jocheong in arrowroot extract, and prepared as a mixed arrowroot concentrate, making it easy to consume and product It relates to a method for preparing a mixed arrowroot concentrate containing pomegranate that can improve the overall acceptability of.

Arrowroot is a perennial plant, and most of the stems survive without freezing even in winter. The trunk is classified as a tree because it grows thick every year to form a thick trunk. Arrowroot grows in the sunny place at the foot of the mountain. It grows well in the depths of the ground with moderate humidity. The length of the stem extends more than 20m. It is resistant to cold but also grows well on the salty beach.

Arrowroot's stem extends long and wraps up another object, and has brown or white hairs, but only hangs on the new stem and disappears soon.

Arrowroot has long been edible as an old yellow crop, and it is also used as a health food such as a nutrient tonic. In oriental medicine, the root is called galgeun (葛根), and it is known to have effects such as sweating and fever. The starch of the root is called galbun (葛粉), and it was mixed with mung bean powder to make brown powder noodles and edible, and the bark of the stem was used as a raw material for galpo (葛布).

Arrowroot is a sweating, antipyretic, curing fever, headache, and quenching thirst. Arrowroot roots are often used for sweating or fever-reducing to treat disease, but are also used for many other symptoms. Arrowroot is used for indigestion, headache, anemia, dyspepsia, abdominal pain, alcohol poisoning, colds, vomiting and bleeding in women, and has also been used as a gastrointestinal medicine in the private sector.

In particular, arrowroot roots are very good for use when you have a disease or thirst with alternating (煩渴: chest tightness, dry mouth and thirst). In addition, arrowroot roots help the flavor of food and make it easier to digest.

In this way, arrowroots have been developed continuously in terms of their effective action on the human body, and an example of such a technique is disclosed in Document 1 below.

Patent Document 1 includes a hot air drying step of hot air drying the yam with a hot air dryer; Hemp powder manufacturing step of producing hemp powder by pulverizing the dried yam through the hemp hot air drying step; Arrowroot washing and cutting step of washing and cutting the raw arrowroot; Arrowroot crushing step of crushing the raw arrowroot cut in the arrowroot washing and cutting step; Arrowroot first pressing step of obtaining a first compressed arrowroot liquid by first pressing 2-3 liters of purified water based on 10 kg of fresh arrowroot crushed through the arrowroot crushing step; Arrowroot secondary compression step of obtaining a secondary compressed arrowroot liquid by adding 4 to 5 liters of purified water based on 10 kg of fresh arrowroot remaining after compression in the arrowroot first pressing step; A mixing step of mixing arrowroot liquid by mixing the arrowroot liquid that is first compressed and arrowroot liquid that is secondarily compressed to prepare a mixed arrowroot solution; The mixed arrowroot solution prepared through the arrowroot liquid mixing step and the hemp powder prepared through the hemp powder manufacturing step are mixed by heating and stirring at a weight ratio of 9:1, but heated and stirred at a temperature of 110 to 120°C for 20 to 30 minutes. Heating and stirring step; And a packaging and low-temperature aging step of sealing and aging the liquid heated and stirred through the heating and stirring step to prepare a mixed beverage. have.

However, the prior art as described above has a problem in that the arrowroot liquid and the hemp powder are heated at a high temperature (100°C or higher), and the weakness of the arrowroot is destroyed or changed. As (starch) burns, the tan taste increases, which has a detrimental effect on health. In addition, it is not economical because it performs the process of compressing arrowroot two times.

In addition, there is a problem that the texture is not good when ingested due to the precipitation of the hemp powder contained in the form of powder, and there is a problem that the palatability is deteriorated as the bitter taste of arrowroot continues to remain.

Therefore, there is a need to develop a variety of functional products using sub-materials that can satisfy not only the functionality of arrowroot, but also taste demands.

Republic of Korea Patent Publication No. 10-1845634 (registered on March 29, 2018)

The present invention was conceived to solve the above-described problems, by mixing arrowroot extract with pomegranate concentrate, red beet concentrate, furun concentrate, rice sprout extract concentrate, barley sprout extract concentrate, rice jocheong, etc. to prepare arrowroot mixture concentrate, An object of the present invention is to provide a method for preparing a mixed arrowroot concentrate containing pomegranate that is easy to consume and can improve the overall acceptability of the product.

In addition, it is an object of the present invention to provide a method for preparing a mixed arrowroot concentrate containing pomegranate that minimizes the loss of medicinal properties of raw materials in the process of extracting and concentrating raw materials, thereby helping to benefit health.

In order to achieve the above object, a method for preparing a mixed arrowroot concentrate containing pomegranate according to the present invention includes the steps of: (1) cutting the washed arrowroot into a predetermined size and then pulverizing it; (2) adding the crushed arrowroot and water in step (1) to a press and then compressing to prepare an arrowroot extract; (3) preparing a mixture by mixing the arrowroot extract prepared in step (2) with pomegranate concentrate, red beet concentrate, furun concentrate, rice sprout extract concentrate, barley sprout extract concentrate, and rice jocheong; (4) concentrating by heating the mixture prepared in step (3) while stirring; And (5) filtering the concentrated liquid obtained in step (4) and then aging at low temperature.

In addition, the mixture of step (3) is based on the total weight of the mixture, based on the total weight of the mixture, arrowroot extract 68 to 72 wt%, pomegranate concentrate 4.5 to 5.5 wt%, red beet concentrate 2 to 4 wt%, furun concentrate 2 to 4 wt%, rice flour It is characterized in that it is prepared by mixing 0.5 to 1% by weight of the extract concentrate, 0.5 to 1% by weight of the barley sprout extract, and 14 to 18% by weight of rice jocheong.

In addition, in step (4), the mixture prepared in step (3) is heated and concentrated while stirring for 1 to 2 hours at a temperature of 60 to 80°C.

In addition, in step (5), after filtering the concentrated liquid obtained in step (4), it is characterized in that it is aged at a low temperature for 20 to 28 hours at a temperature of 2 to 5°C.

In addition, the pomegranate concentrate is extracted from the washed pomegranate by separating the skin from the pomegranate grains, and then putting the pomegranate grains and water in an extractor at a weight ratio of 2:8 and extracting at a temperature of 60 to 70°C, and filtering the extracted pomegranate extract. Then, it is introduced into a vacuum condenser and concentrated at a temperature of 60 to 65°C.

In addition, the rice sprout extract concentrate is called by immersing the rice sprouts washed with water in water; Roasting the soaked rice noon at a temperature of 20 to 30°C for 15 to 20 minutes; Extracting the roasted rice sprout with hot water to prepare a rice sprout extract; And it is characterized in that produced through the step of filtering the rice-nose extract and then adding it to a vacuum condenser and concentrating at a temperature of 60 to 65°C.

In addition, the barley sprout extract concentrate is characterized in that it is prepared by washing the collected barley sprout with water, juicing the dried barley sprout and then filtering it, and adding the juice to a vacuum condenser and concentrating at a temperature of 40-50°C. .

In addition, in the case of preparing the mixture in step (3), based on the total weight of the medicinal plant mixture, jujube 5-10 wt%, angelica 5-10 wt%, peony 3-10 wt%, sukjihwang 3-10 wt%, Chungoong 5-10% by weight, Baekchul 3-10% by weight, Hwanggi 5-10% by weight, Gojija 5-10% by weight, Cornus 5-10% by weight, Baekbongryeong 3-10% by weight, and 40-50% by weight of water are mixed After extracting for 12 to 14 hours at a temperature of 90 to 100 °C, it is characterized in that the concentrated medicinal plant concentrate prepared by concentrating for 1 to 2 hours at a temperature of 60 to 70 °C is further mixed.

In addition, the arrowroot mixture concentrate is characterized in that it has a concentration in the range of 30 to 35 brix.

As described above, in the method for producing a mixed arrowroot concentrate containing pomegranate according to the present invention, the arrowroot extract is mixed with various concentrates such as pomegranate and red beet, and rice jocheong to form an arrowroot mixed concentrate. Not only is it easy to consume by reducing the taste, but it has the effect of improving the overall acceptability of the product.

In addition, by minimizing the loss of medicine of raw materials in the process of extracting and concentrating raw materials, there is an effect of preventing adult diseases while providing beneficial health benefits.

1 is a flow chart showing a method for preparing a mixed arrowroot concentrate containing pomegranate according to the present invention.

Hereinafter, a mixed arrowroot concentrate containing pomegranate according to the present invention and a method for producing the same will be described in detail.

Arrowroot mixed concentrate containing pomegranate according to the present invention includes arrowroot extract, pomegranate concentrate, red beet concentrate, furun concentrate, rice sprout extract concentrate, barley sprout extract concentrate, and rice jocheong.

Preferably, based on the total weight of the mixture, arrowroot extract 68 to 72 wt%, pomegranate concentrate 4.5 to 5.5 wt%, red beet concentrate 2 to 4 wt%, furun concentrate 2 to 4 wt%, rice sprout extract concentrate 0.5 to 1 wt% , Barley sprout extract is prepared by mixing 0.5 to 1% by weight and 14 to 18% by weight of rice jocheong.

Arrowroot is a two-family plant that grows naturally in Southeast Asia including Korea, and its roots are composed of about 16 to 19% starch, and are physiologically active substances such as isoflavones, oligosaccharides, peptides, phytic acid, dietary fiber, vegetable sterols, and phenol components. It contains, saponin, etc., and is widely used in nutritional and oriental medicine. As the physiological activity of arrowroot, it has an effect of preventing deterioration of liver function such as antioxidant function, removal of alcohol poison, and liver protection, and antipyretic action, blood pressure and heart rate strengthening action, etc. are known.

Accordingly, the present invention preferably contains 68 to 72% by weight of arrowroot extract, and if the arrowroot extract is less than 68% by weight, the inherent efficacy of arrowroot is not sufficiently exhibited, and if it exceeds 72% by weight, the flavor is increased due to excessive mixing of arrowroot. It is degraded, and it is not possible to sufficiently extract the ingredients of arrowroot.

Pomegranate has a round shape with a diameter of 6 to 8 cm, and is covered with a hard yellowish shell, and there are many seeds in the flesh. About 20% of the pomegranate is edible, and the flesh tastes sweet and sour, and the skin is bitter. Kinds are divided into persimmons with strong sweet taste and mountain fruits with strong sour taste.

The main ingredients of pomegranate are sugars (glucose, fructose), which accounts for about 40%, and organic acids contain about 1.5% of citric acid, which gives off a sour taste. It also contains water-soluble vitamins (B1, B2, niacin), but the amount is small. The skin contains tannins, and the seeds contain natural plant estrogens that are good for menopausal disorders.

Both the fruit and peel of pomegranate are effective in preventing hypertension and arteriosclerosis, and are effective in women's diseases and swelling. Fruit juice is used to make gowa fruit wines or to make concentrated fruit juices to make drinks or snacks. In addition, it is mixed with olive oil to make oil that is good for constipation.

Accordingly, the present invention preferably contains 4.5 to 5.5% by weight of pomegranate concentrate, and if the pomegranate concentrate is less than 4.5% by weight, the inherent functionality of the pomegranate component cannot be sufficiently exhibited, and when it exceeds 5.5% by weight, sour taste and astringent taste are obtained. Excessively, the flavor deteriorates.

Red beet is native to the Mediterranean in southern Europe, and is a rosette plant with strong self-sustaining power that has been used as a medicinal plant since ancient Roman times. Vegetable beets are grown to use thick, fleshy roots. Some species are usually dark red but almost white.

Red beets are rich in minerals and vitamins such as calcium, iron, betalane, flavonoids, polyphenols, vitamins, and folic acid, and have excellent antioxidant activity.

In particular, it is known to help prevent anemia because it contains not only a large amount of folic acid, which is a component necessary for blood formation and development of fetal neural tubes, but also iron.

Accordingly, the present invention preferably contains 2 to 4% by weight of red beet concentrate, and if the red beet concentrate is less than 2% by weight, the inherent efficacy of red beet cannot be sufficiently exhibited, and if it exceeds 4% by weight, the fishy taste of red beet As this becomes stronger, the flavor decreases.

Prune (prune) is a food ingredient used to promote digestion and improve the intestinal environment, and is originated in California, USA, and is known as a plum.

Prune is rich in fiber, iron, vitamins, minerals, etc., causing contraction of the intestine, discharging waste products from the body, helping to supply the discharged moisture in the intestine, as well as containing a large amount of antioxidants that delay aging. It is a fruit. The US FDA has admitted that purun juice is effective in preventing heart disease, and in Korea, it is widely sold as a food consumed to improve constipation.

Accordingly, the present invention preferably contains 2 to 4% by weight of the purun concentrate, and if the amount of the purun concentrate is less than 2% by weight, the inherent effect of the purun cannot be sufficiently exhibited, and when it exceeds 4% by weight, the sugar content increases and the overall flavor and taste This will deteriorate.

Rice buds are rich in GABA, lysine, beta-glucan, octacosanol, alpha-tocopherol, gamma-orizanol, lysine, dietary fiber, various vitamin groups, minerals or calcium, and the nutrients of rice snow control blood sugar and atopy. It is known to be effective in improving diet, preventing constipation and endurance, strengthening immunity, anti-cancer and anti-aging of cells.

Accordingly, the present invention preferably contains 0.5 to 1% by weight of the extract concentrate, and if the extract concentrate is less than 0.5% by weight, the inherent efficacy of rice noun is not sufficiently exhibited, and the relief effect of the bitter taste of arrowroot is insignificant. If it exceeds 1% by weight, there is a concern of rancidity due to the large amount of oil and fat components.

Barley sprout is known as a report of super enzymes that detoxify carcinogenic substances and free radicals. Barley sprout has high nutritional value and rich content. For example, compared to spinach, a representative nutrient vegetable, it contains 18 times potassium and 3 times vitamin C by weight.

Chlorophyll, which is abundantly contained in the young leaves of barley shoots, can be said to be a treasure trove of enzymes, and it is naturally decomposed into amino acids, a component of proteins that make up the body, to make blood and flesh, and to kill free radicals naturally. It contains substances that prevent aging of the human body, lowers blood sugar, which is the cause of diabetes, as it is rich in this enzyme, which is essential for organs in our body. It is also involved in the treatment and prevention of high blood pressure and arteriosclerosis. The research results are presented.

Potassium, which is abundantly contained in barley sprouts, helps cells to metabolize energy energetically, prevents the increase of sodium and ammonia ions in the body, relieves body fatigue, and also plays a role in cancer, heart disease, and liver disease. It is known to help.

Accordingly, the present invention preferably contains 0.5 to 1% by weight of the barley sprout extract concentrate, and if the barley sprout extract concentrate is less than 0.5% by weight, the inherent efficacy of barley sprout cannot be sufficiently exhibited, and when it exceeds 1% by weight, the astringent taste and aroma become strong and the overall The aroma and taste deteriorate.

Rice jocheong can be purchased and used or directly manufactured and used with products distributed in the market, and materials such as rice, water, and malt are used. Looking at the manufacturing method of rice jocheong, rice is cooked with washed and soaked rice, and rice and malt Mixing with water, heating, and fermentation to make dansul, the fermented dansul was filtered, and the filtered dansul liquid was heated and concentrated again to produce thick rice jocheong.

Accordingly, the present invention preferably contains 14 to 18% by weight of rice jocheong, and when the amount of rice jocheong is less than 14% by weight, the sweetness is weak and the flavor is deteriorated, and when it exceeds 18% by weight, the sweetness becomes stronger and the harmony and preference of functionality It is lowered.

On the other hand, the arrowroot mixed concentrate containing pomegranate of the present invention is a medicinal plant concentrate prepared by mixing jujube, angelica, peony, sukjihwang, cheonggung, baekchul, hwanggi, goji, cornus milk, baekbongryeong and water that can help prevent adult diseases. Can be further mixed.

Accordingly, the present invention preferably contains 1 to 3% by weight of the medicinal plant concentrate, and if the medicinal plant concentrate is less than 1% by weight, the functionality of the medicinal plant cannot be sufficiently delivered to the concentrate, and if it exceeds 3% by weight, the characteristic flavor and As the taste becomes stronger, the acceptability of the concentrate decreases.

On the other hand, Figure 1 is a flow chart showing a method for producing a mixed arrowroot concentrate containing pomegranate according to the present invention.

As shown in Figure 1, the method for preparing a mixed arrowroot concentrate containing pomegranate according to the present invention includes (1) cutting and pulverizing arrowroot (S100), (2) preparing an arrowroot extract (S200), (3) preparing a mixture (S300), (4) concentrating the mixture (S400), and (5) aging the concentrate at low temperature (S500).

(1) In the step of cutting and pulverizing arrowroot (S100), the washed arrowroot is cut into a predetermined size and then pulverized.

After washing arrowroot with water, dry it in a shaded place for a certain period of time, and cut it into 15~20cm size. The cut arrowroot is crushed by putting it into a grinder.

On the other hand, in the present invention, before performing the step of cutting and crushing the arrowroot (S100), after removing water from the washed arrowroot, the arrowroot is put into the licorice hot water extract and immersed for 30 to 40 minutes. . At this time, the licorice hot water extract is not used immediately after hot water extraction, but is used after cooling.

The hot water extract of licorice was prepared by boiling at a temperature of 90° C. for 20 minutes at a rate of 20 g of licorice per 1 liter of water, and the prepared hot water extract of licorice was put in an airtight container and stored in a refrigerator.

As described above, prior to cutting and pulverizing the arrowroot, the arrowroot is immersed in the licorice hot water extract, thereby preventing the arrowroot from forming mold or rancidity, removing the bitter taste of arrowroot, and softening the texture of the arrowroot. There is an effect of letting go.

(2) In the step of preparing an arrowroot extract (S200), the ground arrowroot and water in step (1) are added to a press and then compressed to prepare an arrowroot extract.

That is, it is preferable to use pulverized arrowroot and water at a weight ratio of 6:4, and then extract until it reaches 10 to 50% of the volume of the first water, and the concentration of the extract is 1 to 10 brix. The reason is that, when the arrowroot extract is prepared by mixing other concentrates and has a concentration of 10 brix or higher, the acceptability of the arrowroot mixed concentrate is reduced.

(3) In the step of preparing a mixture (S300), a mixture is prepared by mixing a pomegranate concentrate, red beet concentrate, furun concentrate, rice snow extract concentrate, barley sprout extract concentrate, and rice jocheong to the arrowroot extract prepared in step (2). .

The mixture is based on the total weight of the mixture, 68 to 72% by weight of arrowroot extract, 4.5 to 5.5% by weight of pomegranate concentrate, 2 to 4% by weight of red beet concentrate, 2 to 4% by weight of furun concentrate, 0.5 to 1% by weight of rice flour extract concentrate , Barley sprout extract is prepared by mixing 0.5 to 1% by weight and 14 to 18% by weight of rice jocheong.

The pomegranate concentrate is extracted from the washed pomegranate by separating the skin from the pomegranate grains, and then putting the pomegranate grains and water in an extractor at a weight ratio of 2:8 and extracting at a temperature of 60 to 70°C. After filtering the extracted pomegranate extract, vacuum It is prepared by putting into a vacuum concentrator and concentrating at a temperature of 60 to 65°C. In particular, it is preferable to adjust the concentration of the pomegranate concentrate to be 60 to 65 brix. The reason is that when preparing an arrowroot mixed concentrate using a pomegranate concentrate, concentration to 65 brix or more decreases the acceptability of the arrowroot mixed concentrate.

The red beet concentrate is peeled off after washing the red beet, put in a juicer to juice, and then filtered, and the juice is added to a vacuum concentrator and concentrated at a temperature of 40 to 50°C so that the concentration becomes 60 to 65 brix. do.

The furun concentrate was used by purchasing a commercially distributed product, and thus, a detailed description of a method for preparing the furun concentrate will be omitted.

The rice sprout extract concentrate is called by immersing rice sprouts washed with water in water, roasting the soaked sprouts at a temperature of 20-30°C for 15-20 minutes, and extracting the roasted sprouts with hot water to prepare rice sprouts extract. And it is prepared through a step of filtering the rice-nose extract and putting it into a vacuum condenser and concentrating at a temperature of 60 to 65°C.

The heating temperature and heating time of the rice sprout are optimal conditions for sufficiently extracting the medicinal ingredients of the rice sprout, and fall within a range for sufficiently transferring the rice sprout efficacy to the concentrate.

The reason for roasting the rice noon is to alleviate the bitter taste of arrowroot by making it have a savory taste while having a unique taste and aroma.

The roasted rice sprouts are extracted with hot water to minimize the destruction of taste, aroma, and nutrients to prepare rice sprout extract, and the prepared rice sprout extract is added to a vacuum condenser and concentrated at a temperature of 60 to 65°C to a concentration of 40. Make it ~50 brix.

At this time, when the concentration of the rice sprout extract concentrate is less than 40 brix, the unique aroma, taste, and sugar content effect of rice sprouts is insignificant, and when it exceeds 50 brix, the taste and preference of the concentrate decreases.

The barley sprout extract concentrate is prepared by washing the collected barley sprout with water, juicing the dried barley sprout, filtering, and adding the juice to a vacuum condenser and concentrating at a temperature of 40 to 50°C.

The reason why the barley sprout is juiced without drying or hot water treatment is to prevent the intrinsic medicinal ingredient of barley sprout from being destroyed and the active ingredient is reduced.

Meanwhile, the barley sprout juice is added to a vacuum concentrator and concentrated at a temperature of 40 to 50°C so that the concentration is 40 to 50 brix.

At this time, if the concentration of the barley sprout extract concentrate exceeds 50 brix, the green inside becomes stronger and the preference of the concentrate decreases.

The rice jocheong purchased and used a product distributed in the market, and thus a detailed description of a method of manufacturing rice jocheong will be omitted.

On the other hand, in the case of preparing the mixture in step (3), based on the total weight of the medicinal plant mixture, jujube 5-10 wt%, angelica 5-10 wt%, peony 3-10 wt%, sukjihwang 3-10 wt%, Chungoong 5-10% by weight, Baekchul 3-10% by weight, Hwanggi 5-10% by weight, Gojija 5-10% by weight, Cornus 5-10% by weight, Baekbongryeong 3-10% by weight, and 40-50% by weight of water are mixed After extracting for 12 to 14 hours at a temperature of 90 to 100 °C, the concentrated medicinal plant concentrate prepared by concentrating for 1 to 2 hours at a temperature of 60 to 70 °C can be further mixed.

By preparing the medicinal plant concentrate by the above method, not only can the useful components unique to medicinal plants be efficiently extracted and concentrated, but also the taste and aroma can be well harmonized when mixed with the arrowroot extract.

Meanwhile, since the composition ratio and critical significance of the compositions have already been described above, detailed descriptions thereof will be omitted.

(4) In the step of concentrating the mixture (S400), the mixture prepared in step (3) is heated while stirring to concentrate.

Preferably, in the step of concentrating the mixture (S400), the mixture prepared in step (3) is concentrated by heating while stirring at a temperature of 60 to 80°C for 1 to 2 hours.

In a state outside the range of the heating temperature and heating time, there is a problem that the sterilization effect is inferior. That is, the effect of finally sterilizing the concentrated solution can be simultaneously exhibited, and further, there is an effect of suppressing the characteristic scent. In particular, the final arrowroot mixed concentrate has a concentration in the range of 30 to 35 brix, and if it is out of the concentration range, the acceptability of the arrowroot mixed concentrate decreases.

(5) In the step of aging the concentrated solution at low temperature (S500), the concentrated solution of the step (4) is filtered and then aged at a low temperature.

Preferably, in the step of aging the concentrate at low temperature (S500), the concentrated liquid obtained in step (4) is filtered and then aged at a low temperature for 20 to 28 hours at a temperature of 2 to 5°C. In a state outside the range of the heating temperature and heating time, nutrients are oxidized, causing changes in taste and aroma.

Thereafter, the concentrated arrowroot mixture aged at low temperature in step (5) may be cooled and then packaged in a container, and the container may be individually packaged and distributed using a stick pouch or the like.

Hereinafter, the present invention will be described in more detail by examples. However, the following examples are merely illustrative of the present invention, and the contents of the present invention are not limited to the following examples.

[ Example ]

The washed arrowroot was cut into a certain size and then pulverized, and the ground arrowroot and water were added to a press and then compressed to prepare an arrowroot extract.

Arrowroot extract 70% by weight, pomegranate concentrate 5% by weight, red beet concentrate 2% by weight, furun concentrate 2% by weight, rice sprout extract 1% by weight, barley sprout extract 1% by weight, medicinal plant concentrate 3% by weight, and rice jocheong 16% by weight % Was mixed to prepare a mixture, and the mixture was concentrated by heating while stirring at a temperature of 70° C. for 1 hour, and the concentrated concentrated solution was filtered and then aged at a low temperature for 24 hours at a temperature of 5° C. to obtain an arrowroot mixed concentrate. Was prepared.

In the above, the rice sprout extract concentrate is soaked by immersing the rice sprouts washed with water in water, and the soaked sprouts are roasted for 15 minutes at a temperature of 25°C, and the roasted sprouts are extracted with hot water to prepare rice sprout extract, and the rice sprout extract is filtered. Then, it was put into a vacuum condenser and concentrated at a temperature of 60°C to prepare.

In the above, the barley sprout extract concentrate was prepared by washing the collected barley sprouts with water, juicing the dried barley sprouts, filtering, and adding the juice to a vacuum condenser and concentrating at a temperature of 45°C.

In the above, the medicinal plant concentrate was extracted for 12 hours at 100°C by mixing jujube, angelica, peony, Sukjihwang, Cheongung, Baekchul, Hwanggi, Goji, Cornus oil, Baekbongryeong and water, and then concentrated at 60°C for 2 hours. Was prepared.

Kinds Example Comparative Example 1 Comparative Example 2 Arrowroot extract 70 70 68 Pomegranate concentrate 5 5 5 Red Beet Concentrate 2 4 - Purun Concentrate 2 3 4 Rice Snow Extract Concentrate One One One Barley sprout extract concentrate One One One Medicinal plant concentrate 3 - 3 Rice jocheong 16 16 18

[ Comparative example One]

An arrowroot mixed concentrate was prepared by the method of the above example, and when the mixture was prepared, an arrowroot mixed concentrate was prepared by using the blended mixture excluding the medicinal plant concentrate as shown in Table 1 above.

[ Comparative example 2]

An arrowroot mixed concentrate was prepared by the method of the above example, and when the mixture was prepared, an arrowroot mixed concentrate was prepared by using the blended mixture excluding the red beet concentrate as shown in Table 1 above.

[Control 1]

It was prepared by purchasing a product of "Arrow concentrate" manufactured by "Serim Food Ingredients" and sold on the market.

[Control 2]

It was prepared by purchasing a product of "Arrow Cheong" manufactured by "Chungjeong Farm" and sold on the market.

[ Experimental example One]

A sensory test was performed to determine the acceptability of the arrowroot mixture concentrate prepared in the above Examples and Comparative Examples, the arrowroot concentrate of the control 1, and the arrowroot green of the control group 2.

The sensory test was evaluated in order of smell, taste, and overall preference, and 20 adult males and females were selected and evaluated for smell, taste, and overall preference, respectively.

(A five-point scale was used to classify the evaluation items, indicating 1 point is very bad, 2 points is bad, 3 points is normal, 4 points is good, and 5 points are very good.)

division Example Comparative Example 1 Comparative Example 2 Control 1 Control 2 smell 4.6 4.4 4.3 3.7 3.6 flavor 4.3 4.3 4.2 3.5 3.4 Preference 4.5 4.3 4.2 3.4 3.3

As can be seen in Table 2, in the sensory evaluation of each item for smell and taste, the arrowroot mixture concentrate of Examples and Comparative Examples prepared by mixing arrowroot extract, various concentrates, and rice jocheong was concentrated only with arrowroot. Compared to the arrowroot concentrate of the control 1 and the arrowroot green of the control group 2, the evaluation was relatively excellent. In particular, in other opinions, the arrowroot mixture concentrate prepared by mixing arrowroot extract, various concentrates, and rice jocheong did not have the bitter taste of arrowroot, but rather, it was evaluated that the sweet and savory taste increased.

Therefore, even in overall preference, both the arrowroot mixture concentrates of the Examples and Comparative Examples showed high acceptability, and it was confirmed that the overall sensory properties were superior to the arrowroot concentrate of the control 1 and the arrowroot of the control 2.

Although the present invention has been described based on a preferred embodiment with reference to the accompanying drawings, it is apparent to those skilled in the art that many various obvious modifications are possible without departing from the scope of the present invention from this description. Accordingly, the scope of the present invention should be interpreted by the claims set forth to include examples of such many modifications.

Claims (10)

(1) cutting the washed arrowroot into a predetermined size and then pulverizing it;
(2) adding the crushed arrowroot and water in step (1) to a press and then compressing to prepare an arrowroot extract;
(3) preparing a mixture by mixing the arrowroot extract prepared in step (2) with pomegranate concentrate, red beet concentrate, furun concentrate, rice sprout extract concentrate, barley sprout extract concentrate, and rice jocheong;
(4) concentrating by heating the mixture prepared in step (3) while stirring; And
(5) filtering the concentrated concentrate in step (4) and then aging at low temperature; a method for producing a mixed arrowroot concentrate containing pomegranate, comprising: a.
The method according to claim 1,
The mixture of step (3) is based on the total weight of the mixture, 68 to 72% by weight of arrowroot extract, 4.5 to 5.5% by weight of pomegranate concentrate, 2 to 4% by weight of red beet concentrate, 2 to 4% by weight of furun concentrate, and rice extract concentrate A method for producing a mixed arrowroot concentrate containing pomegranate, characterized in that prepared by mixing 0.5 to 1% by weight, 0.5 to 1% by weight of barley sprout extract concentrate, and 14 to 18% by weight of rice jocheong.
The method according to claim 1,
In the step (4), the mixture prepared in step (3) is concentrated by heating while stirring for 1 to 2 hours at a temperature of 60 to 80°C.
The method according to claim 1,
In the step (5), the concentrated solution of the concentrated solution of step (4) is filtered and then aged at a low temperature for 20 to 28 hours at a temperature of 2 to 5°C.
The method according to claim 1,
The pomegranate concentrate is extracted from the washed pomegranate by separating the skin from the pomegranate grains, and then putting the pomegranate grains and water in an extractor at a weight ratio of 2:8 and extracting at a temperature of 60 to 70°C. After filtering the extracted pomegranate extract, vacuum A method for producing a mixed arrowroot concentrate containing pomegranate, characterized in that prepared by putting into a vacuum concentrator and concentrating at a temperature of 60 to 65°C.
The method according to claim 1,
The step of immersing the rice sprout extracted concentrate in water, washed with water, and called;
Roasting the soaked rice noon at a temperature of 20 to 30° C. for 15 to 20 minutes;
Extracting the roasted rice sprout with hot water to prepare a rice sprout extract; And
A method for producing a mixed arrowroot concentrate containing pomegranate, characterized in that it is prepared through the step of filtering the rice sprout extract and then adding it to a vacuum condenser and concentrating at a temperature of 60 to 65°C.
The method according to claim 1,
The barley sprout extract concentrate is prepared by washing the collected barley sprout with water, juicing the dried barley sprout and then filtering it, and adding the juice to a vacuum condenser and concentrating at a temperature of 40 to 50°C. A method for preparing a mixed arrowroot concentrate containing.
The method according to claim 1,
In the case of preparing the mixture in step (3), based on the total weight of the medicinal plant mixture, 5 to 10% by weight of jujube, 5 to 10% by weight of angelica, 3 to 10% by weight of peony, 3 to 10% by weight of Sukjihwang, 5 90 to 10% by weight, 3 to 10% by weight of Baekchul, 5 to 10% by weight of Hwanggi, 5 to 10% by weight of Gugija, 5 to 10% by weight of Cornus oil, 3 to 10% by weight of Baekbongryeong, and 40 to 50% by weight of water. After extracting for 12 to 14 hours at a temperature of ~100 ℃, then concentrated for 1 to 2 hours at a temperature of 60 to 70 ℃ of the concentrated arrowroot mixture containing pomegranate characterized by further mixing the prepared medicinal plant concentrate Manufacturing method.
The method according to claim 1,
The arrowroot mixed concentrate is a method for producing a mixed arrowroot concentrate containing pomegranate, characterized in that it has a concentration in the range of 30 to 35 brix.
Arrowroot mixed concentrate containing pomegranate prepared by the method of any one of claims 1 to 9.

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