KR20220077998A - Beverage containing turmeric and its manufacturing method - Google Patents

Abstract

The present invention relates to a beverage manufacturing method containing turmeric as a main component and a turmeric mixed beverage prepared by the method, which provides a beverage containing turmeric as a main material, and removes the bitter taste and odor peculiar to turmeric from various mixed materials to provide palatability and marketability To provide an improved turmeric beverage and a manufacturing method thereof.
The present invention divides turmeric to be extracted and used after harvesting and turmeric to be used after drying. to prepare the bitter gourd material, and prepare the material by receiving the loofah sap from the stem in the process of harvesting the loofah fruit in a container (S10); After putting the cut turmeric in the dryer, it is dried first for 1 to 2 hours at a humidity of 85 to 95% and a temperature of 60 to 70 ℃, and then by lowering the humidity and temperature to 30 to 40% of humidity and 50 The drying process of turmeric is 2nd drying at 60℃ for 3~4 hours, and then 3rd drying for 7~8 hours at 30~40℃ and 1-3% humidity by lowering the humidity and temperature. (S20); Turmeric classified for the purpose of extraction in the preparation process of the material (S10) is mixed with refined white sugar in a 1:1 weight ratio, put in a jar container, aged and stored for 3 to 6 months, and then filtered through the process of turmeric extract and , the extraction process of turmeric to obtain a turmeric extract (S30); 75% by weight of dried turmeric obtained through the preparation process of the material (S10), the drying process of turmeric (S20), and the extraction process of turmeric (S30), 5% by weight of freeze-dried bitter melon, 5% by weight of loofah sap, turmeric Mixing process of material to obtain 100% by weight of the total mixture through the process of mixing 5% by weight of the extract, 10% by weight of the turmeric extract (S40); The mixture that has gone through the mixing process (S40) of the above materials is mixed with water in a 2:8 weight ratio, then heated first for 4-6 hours at 100-120° C., and then impurities are removed through a primary filtration process. Next, the extract that has undergone the primary filtration process is concentrated while being heated with secondary heating at 100 to 120° C. for 2-3 hours, and then subjected to a secondary filtration process to remove impurities through a heating and concentration process (S50); including; characterized by being made.

Description

Beverage containing turmeric and its manufacturing method {Beverage containing turmeric and its manufacturing method}

The present invention relates to a method for manufacturing a beverage containing turmeric as a main ingredient and a turmeric mixed drink prepared by the method, and relates to a turmeric beverage prepared by extracting turmeric having various health-promoting effects and providing it in the form of an easy-to-eat beverage and a method for manufacturing the same will be.

In general, turmeric is a perennial, succulent herbaceous plant belonging to the Gingeraceae family, and the tuberous root that constitutes turmeric contains 6.1% of essential oil, 0.8% of d-camphor, 2.5% of d-camphor, and sesquiterpene (L-α curcumen). and L-β-curcumen) 65.5%, sesquiterpene alcohol 22%, curcumin, demethoxycurcumin, bismethoxycurcumin, turmerone, arturmerone, starch 30-40%, fatty oil 3%, gum, yellow pigment , carvone and phellandrene, and rhizomes with anti-cervical cancer effects include curcumol, curdione, tetramethylpyradine, camphor, borneol, isoborneol, and curzerene, and others. It is known that 20 kinds of ingredients are included as main ingredients.

The pharmacological action of turmeric is known to affect lipid metabolism, and to increase blood cholesterol levels when taken as a soup or powder. , reduces the deposition of lipids, and the ethyl ether extract of curcuma amada, a plant or animal, is known to reduce blood cholesterol levels when administered.

And, the rhizome (rhizome) of turmeric is known to have antioxidant and cytoprotective roles together with curcumin, the main component, and the antioxidant active ingredient in turmeric has been known as curcumin and its analogues. .

Turmeric has strong antioxidant activity not only in the food system but also in the biological system.

However, the above-mentioned turmeric has a problem that it is very difficult to drink due to its unique taste and smell, so the active ingredient of turmeric was extracted from turmeric and the active ingredient of turmeric was utilized. ) was added, the obtained powder was placed on silica gel saturated with dihydrogen phosphate in a sintered glass funnel and recrystallized from a 1:1 mixture of ethyl acetate-heptane, etc. have been used.

However, the process of extracting and utilizing active ingredients from turmeric for food production of turmeric is very complicated and there is a problem that productivity is low.

Accordingly, it was required to develop a food form that is easy to eat while removing the bitter taste and odor peculiar to turmeric through a simple manufacturing process, and in particular, development of a drink form that is easy to eat was required.

Therefore, the present invention has been devised to solve the problems of the prior art described above, and provides a beverage containing turmeric as a main material, but a turmeric beverage with improved palatability and marketability by removing the bitter taste and smell peculiar to turmeric from various mixed materials It is an object of the present invention to provide a method for manufacturing the same.

As a technical means for achieving the above object, the present invention provides a turmeric beverage, but by mixing and extracting turmeric, bitter gourd, loofah sap, turmeric extract, and turmeric extract to remove the bitter taste and smell peculiar to turmeric, palatability And to provide a turmeric beverage with improved marketability.

According to the method for producing a beverage containing turmeric as a main component according to the present invention and a turmeric mixed drink prepared by the method, the bitter taste and odor peculiar to turmeric are offset from the mixed materials added together, and in particular, turmeric extract obtained by extracting turmeric There is an effect of improved palatability as it contains more turmeric and turmeric extracts to provide the rich and deep flavor of turmeric.

In addition, in the dry use of turmeric, there is an effect of increasing the marketability by maintaining the original shape, such as taste, flavor, and color, of turmeric as much as possible through the process of gradually completely drying while gradually lowering the temperature and humidity.

1 is a process flow diagram for a beverage manufacturing method using turmeric as a main component according to a first embodiment of the present invention.
Figure 2 is a process flow chart for a beverage manufacturing method using turmeric as a main component according to a second embodiment of the present invention.

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

The present invention relates to a beverage manufacturing method containing turmeric as a main component and a turmeric mixed drink prepared by the method, and the manufacturing process of the present turmeric beverage is largely, preparation of materials (S10) → drying of turmeric (S20) → of turmeric Extraction (S30) → mixing of materials (S40) → heating and concentration (S50) → packaging (S60).

1 and 2 show a process flow chart for a beverage manufacturing method using turmeric as a main component according to the first and second embodiments of the present invention, and a detailed description thereof is as follows.

1. Preparation of material (S10)

After harvesting turmeric, wash it thoroughly under running water, and then separate turmeric to be used after extraction and turmeric to be used after drying. prepare The thickness of the cut turmeric corresponds to a thickness that is suitable for workability and can be easily dried afterward.

In addition, the immature bitter gourd harvested in July, 10 to 20 cm long, is thoroughly washed and lyophilized to prepare the bitter gourd material. The reason why immature bitter gourd is used is because it contains a lot of useful ingredients such as plant insulin, charantin, and vitamin C.

Also, in the process of harvesting the loofah fruit, the sap of the loofah comes out on the cut surface of the stem, and the sap of the loofah is prepared by receiving it in a separate container.

According to another embodiment of the present invention, the additive material may further include pork potatoes, which are cleaned of harvested pork potatoes, sliced into 3 to 10 mm thick, and then put into a dryer at 30 to 70 ° C. Use materials that have been completely dried in the temperature range for 10 to 20 hours.

2. Drying of turmeric (S20)

In the preparation of the material (S10), thinly sliced turmeric is put into a dryer, then dried first for 1 to 2 hours at a humidity of 85 to 95% and a temperature of 60 to 70 ° C, and then by lowering the humidity and temperature Secondary drying for 3 to 4 hours under the conditions of 30 ~ 40% and temperature of 50 ~ 60℃, and then lowering the humidity and temperature further for 7 ~ 8 hours at the conditions of 1 ~ 3% humidity and 30 ~ 40℃ Obtain dried turmeric through tertiary drying.

Drying turmeric in three steps while gradually lowering the humidity and temperature as described above is to completely dry turmeric while maintaining the original color and flavor as much as possible and preventing nutrient destruction. If this is not done, the original color of turmeric may be discolored, which may decrease the marketability of the final product, turmeric drink, and the unique bitter taste of turmeric is not removed, resulting in problems such as poor texture.

3. Extraction of turmeric (S30)

Turmeric classified for the purpose of extraction among the turmeric prepared in the preparation process of the material (S10) is mixed with turmeric and refined white sugar in a 1:1 weight ratio, then stored in a container such as a jar, stored for 3 to 6 months, and then filtered turmeric extract and turmeric extract are obtained through

In the above, specifying the mixing ratio of turmeric and refined sugar in a 1:1 weight ratio is to prevent the sugar acting as a preservative in the extraction process from being too sweet, and to prevent a strong bitter taste peculiar to turmeric as it contains less sugar. The storage period corresponds to the most ideal period to provide the deep taste of the turmeric extract, and the turmeric extract and turmeric extract obtained through such conditions can provide a warm taste and deep delicacy.

4. Mixing of materials (S40)

By mixing the materials obtained through the preparation process (S10) of the above material, the drying process of turmeric (S20), and the turmeric extraction process (S30), dried turmeric 75% by weight, freeze-dried bitter gourd 5% by weight, loofah sap 5% by weight, 5% by weight of turmeric extract, and 10% by weight of turmeric extract are mixed to obtain 100% by weight of the entire mixture.

If the dried turmeric is contained in less than 75% by weight relative to the mixing ratio, the flavor and taste peculiar to turmeric cannot be properly felt in the turmeric beverage prepared according to the present invention, so that the texture is deteriorated, and when turmeric is contained in excess of 75% by weight The bitter taste of turmeric is strongly felt in the turmeric beverage prepared according to the present invention, and the taste is not harmonized and the texture is deteriorated because the content of other additives is reduced.

When the lyophilized bitter gourd contains less than 5% by weight relative to the mixing ratio, the flavor and taste peculiar to bittern can not be properly felt in the turmeric beverage prepared according to the present invention, and the texture deteriorates, and the freeze-dried bitter gourd contains 5% by weight. If it is contained in excess, the bitter taste peculiar to bitter gourd is strongly felt in the turmeric beverage prepared according to the present invention, and the content of other additives is reduced, so that the taste is not harmonized and the texture is deteriorated, which is not good.

If less than 5% by weight of the loofah sap is contained relative to the mixing ratio, the texture with a rich and deep flavor in the turmeric beverage prepared according to the present invention is lowered, and if the loofah sap is contained in excess of 5% by weight, it is not economical and other additive materials As the content of the mixture is reduced, the taste and flavor of the mixed ingredients are reduced, so the taste is not harmonized, and the texture is deteriorated, which is not good.

When the amount of turmeric extract is less than 5% by weight with respect to the mixing ratio, the umami taste and the unique deep taste of turmeric in the turmeric beverage prepared according to the present invention are less, and when the turmeric extract contains more than 5% by weight, it is not economical and turmeric extract It is not good because the flavor and taste of oyster is too strong, and the taste and aroma cannot be harmonized with other mixed ingredients.

When the turmeric extract is contained in less than 10% by weight relative to the mixing ratio, the umami taste and the unique deep taste of turmeric in the turmeric beverage prepared according to the present invention are less, and when the turmeric extract is contained in excess of 10% by weight, it is not economical and turmeric extract It is not good because the flavor and taste of oyster is too strong, and the taste and aroma cannot be harmonized with other mixed ingredients.

According to another embodiment of the present invention, the composition ratio of the mixed materials is 70% by weight of dried turmeric, 5% by weight of lyophilized bitter melon, 5% by weight of loofah sap, 5% by weight of turmeric extract, 10% by weight of turmeric extract, and dried It may be applied after obtaining 100% by weight of the total mixture through the process of mixing 5% by weight of pork potatoes.

In this composition ratio, adding dried pork potatoes while lowering the content of dried turmeric a little is to increase the texture through the unique umami taste of pork potatoes while reducing the bitterness characteristic of turmeric, and the effect of health promotion according to pork potatoes may be improved.

At this time, the dried pork potatoes are in a dried form after being thinly sliced to a thickness of 3 to 10 mm. When the dried pork potatoes contain less than 5% by weight, the characteristic sweetness of the pork potatoes is insufficient, and the role of a sweetener is insufficient. When mixed in excess of 5% by weight, the turmeric beverage prepared according to the present invention has a strong pungent taste unique to pork potatoes, and the texture is deteriorated, which is rather unfavorable.

5. Heating and Concentration (S50)

The mixture that has undergone the mixing process (S40) of the above materials is mixed with water in a 2:8 weight ratio, then first heated at 100 to 120° C. for 4 to 6 hours, and then impurities are removed through a primary filtration process. do. Then, the extract that has undergone the primary filtration process is concentrated while being heated for 2 to 3 hours at 100 to 120° C., and then the impurities are removed through the secondary filtration process.

The heating conditions as described above correspond to the most ideal conditions for extracting the extract from a mixture comprising dried turmeric, freeze-dried bitter melon, loofah sap, turmeric extract, turmeric extract, etc. If the heating time is low or the heating time is short, the texture may be deteriorated because the extracted extract for the mixture is not sufficiently concentrated.

6. Packaging (S60)

The extracted extract that has undergone the heating and concentration process (S50) is cooled slowly at room temperature, and then the product is completed by vacuum packaging.

<Example 1>

Step 1: After harvesting turmeric, wash it cleanly, classify the turmeric to be extracted and used after drying, and keep the original shape of the extracted and used turmeric, and cut the dried turmeric into 3 ~ 10mm thick slices. prepared.

In addition, immature bitter gourd harvested in July of 10 to 20 cm in length was thoroughly washed and lyophilized to prepare bitter gourd materials.

In addition, in the process of harvesting the loofah fruit, the loofah sap from the cut surface of the stem was prepared by receiving it in a separate container.

Step 2: After putting the cut turmeric prepared in step 1 into a dryer, it was dried first for 2 hours at a humidity of 90% and a temperature of 65°C, and then, by lowering the humidity and temperature, at a humidity of 35% and a temperature of 55°C The dried turmeric was obtained by secondary drying for 4 hours, and then by lowering the humidity and temperature further for 8 hours at a humidity of 2% and a temperature of 35°C.

Step 3: The original turmeric prepared in step 1 was mixed with turmeric and refined white sugar in a 1:1 weight ratio, put in a jar, aged for 6 months, and then stored, and then filtered to obtain turmeric extract and turmeric extract. .

Step 4: Among the materials obtained from steps 1 to 3, dried turmeric 7.5 kg, freeze-dried bitter gourd 0.5 kg, loofah sap 0.5 kg, turmeric extract 0.5 kg, and turmeric extract 1 kg were mixed to obtain 10 kg of the entire mixture. .

Step 5: 10 kg of the mixture obtained in step 4 and 40 kg of water are mixed (2:8 ratio), and then it is first heated at 100° C. for 4 hours, and then impurities are removed through a primary filtration process The extract, which had undergone the primary filtration process, was concentrated while being heated for 2 hours at 100° C. for 2 hours, and then impurities were removed through the secondary filtration process to obtain an extracted extract.

Step 6: The extracted extract concentrated by heating in step 5 was cooled slowly at room temperature to obtain a beverage containing turmeric as a main component according to the present invention.

<Example 2>

Step 1: After harvesting turmeric, wash it cleanly, classify the turmeric to be extracted and used after drying, and keep the original shape of the extracted and used turmeric, and cut the dried turmeric into 3 ~ 10mm thick slices. prepared.

In addition, immature bitter gourd harvested in July of 10 to 20 cm in length was thoroughly washed and lyophilized to prepare bitter gourd materials.

In addition, in the process of harvesting the loofah fruit, the loofah sap from the cut surface of the stem was prepared by receiving it in a separate container.

Step 2: After harvesting the pork potatoes, wash them thoroughly, slice them into 3 ~ 10mm thick slices, put them in a dryer and dry them at a temperature of 60°C for 20 hours to prepare the pork potato ingredients.

Step 3: After putting the cut turmeric prepared in step 1 into the dryer, it was dried first for 2 hours at a humidity of 90% and a temperature of 65°C, and then the humidity and temperature were lowered at a humidity of 35% and a temperature of 55°C. The dried turmeric was obtained by secondary drying for 4 hours, and then by lowering the humidity and temperature further for 8 hours at a humidity of 2% and a temperature of 35°C.

Step 4: After mixing turmeric and refined white sugar in a 1:1 weight ratio prepared in Step 1, the turmeric extract and turmeric extract were obtained through a process of aging and storage for 6 months in a jar, followed by filtration. .

Step 5: Among the ingredients obtained from steps 1 to 4, 7 kg of dried turmeric, 0.5 kg of freeze-dried bitter melon, 0.5 kg of loofah sap, 0.5 kg of turmeric extract, 1 kg of turmeric extract, and 0.5 kg of dried pork potatoes were mixed. 10 kg of the whole mixture were obtained.

Step 6: After mixing 10 kg of the mixture obtained in step 5 and 40 kg of water (2:8 ratio), it is first heated at 100° C. for 4 hours, and then impurities are removed through a primary filtration process The extract, which had undergone the primary filtration process, was concentrated while being heated for 2 hours at 100° C. for 2 hours, and then impurities were removed through the secondary filtration process to obtain an extracted extract.

Step 7: The extracted extract concentrated by heating in step 6 was cooled slowly at room temperature to obtain a beverage containing turmeric as a main component according to the present invention.

<Comparative example>

Step 1: After harvesting turmeric, clean it under running water and cut it to an appropriate size to prepare the material.

Step 2: 10 kg of turmeric prepared in step 1 and 40 kg of water were mixed (2:8 ratio), and then heated at 100° C. for 3 hours, and concentrated by heating at 80° C. for 3 hours to obtain an extract.

Step 3: The extracted extract heated and concentrated in step 2 was filtered to remove impurities and cooled slowly at room temperature to obtain turmeric juice.

<Experimental example> Sensory evaluation

A sensory evaluation was performed on the beverage containing turmeric as a main component prepared in Examples 1 and 2 and the turmeric juice prepared in the Comparative Example. The inspector selected 30 general public who were recognized for their interest in the experiment and their suitability as inspectors, explained the purpose of the experiment, provided necessary training, and then conducted it according to the 5-point scale method. After giving the inspectors 150ml each of the beverage containing turmeric prepared in Examples 1 and 2 and the turmeric juice prepared in Comparative Example, they were sampled according to the following five-point scale method. After scoring, the results were shown in Table 1 as an average score.

5 points|pieces: (taste or fragrance) is very excellent. 4 points: (taste or aroma) excellent

3 points|pieces: (taste or aroma) is average. 2 points: (taste or smell) bad

1 point: (taste or smell) very bad.

As in the above experimental example, the beverage containing turmeric as a main ingredient prepared according to Examples 1 and 2 of the present invention further contains turmeric extract and turmeric extract that have undergone the extraction process, providing a deep and rich taste and aroma of turmeric. It can be seen that the palatability is improved by increasing the umami taste, and through the loofah sap used instead of water, the palatability is improved through the deep and rich taste of the drink. This was confirmed through sensory evaluation by In addition, in the case of Example 2, in which pork potatoes were further mixed and extracted, the preference for taste was confirmed to be slightly higher than that of Example 1, and it was found that the palatability was improved.

That is, it can be seen that the mixed drink having turmeric as a main component prepared in the examples of the present invention has improved overall taste and flavor and significantly improved palatability compared to the conventional turmeric juice prepared using only turmeric.

In addition, the beverage containing turmeric as a main ingredient of the present invention provides a differentiated beverage to the taste of various modern people, and the effect of health promotion is expected from various mixed materials, so the commerciality of the product is further improved.

As described above, although the technical spirit of the present invention has been described with reference to preferred embodiments, those skilled in the art may vary the present invention within the scope without departing from the spirit and scope of the present invention described in the claims below. It can be modified and changed.

Claims (2)

After harvesting turmeric, it is divided into turmeric to be extracted and dried to be used. preparing the material, receiving the loofah sap from the stem in the process of harvesting the loofah fruit in a container and preparing the material (S10);
After putting the cut turmeric in the dryer, it is dried first for 1 to 2 hours at a humidity of 85 to 95% and a temperature of 60 to 70 ℃, and then by lowering the humidity and temperature to 30 to 40% of humidity and 50 The drying process of turmeric is 2nd drying at 60℃ for 3~4 hours, and then 3rd drying for 7~8 hours at 30~40℃ and 1-3% humidity by lowering the humidity and temperature. (S20);
Turmeric classified for the purpose of extraction in the preparation process of the material (S10) is mixed with refined white sugar in a 1:1 weight ratio, then stored in a jar container, stored for 3 to 6 months, and then filtered through the process of turmeric extract and, Extraction process of turmeric to obtain a turmeric extract (S30);
75% by weight of dried turmeric obtained through the preparation process of the material (S10), the drying process of turmeric (S20), and the extraction process of turmeric (S30), 5% by weight of freeze-dried bitter melon, 5% by weight of loofah sap, turmeric Mixing process of material to obtain 100% by weight of the total mixture through the process of mixing 5% by weight of the extract, 10% by weight of the turmeric extract (S40);
The mixture that has gone through the mixing process (S40) of the above materials is mixed with water in a 2:8 weight ratio, then heated first for 4-6 hours at 100-120° C., and then impurities are removed through a primary filtration process. Next, the extract that has undergone the primary filtration process is concentrated while being heated with secondary heating at 100 to 120° C. for 2-3 hours, and then subjected to a secondary filtration process to remove impurities through a heating and concentration process (S50); including; A beverage manufacturing method comprising turmeric as a main component, characterized in that it consists of.
A turmeric beverage manufactured by the manufacturing method of claim 1.

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