KR20230010152A - Beverage using kimchi and Manufacturing method therof - Google Patents

Abstract

The present invention relates to a beverage using kimchi and a manufacturing method thereof. More specifically, it includes a kimchi beverage composition including kimchi concentrate, taurine and guarana extract powder, and carbonic acid. According to the present invention, there is an advantage of rapidly supplying energy, having an excellent fatigue recovery effect, and having excellent nutritional properties and sensory preference.

Description

Beverage using kimchi and manufacturing method therof}

The present invention relates to a beverage using kimchi and a method for manufacturing the same, and more particularly, to a beverage using kimchi capable of rapidly recovering from fatigue and having excellent sensory properties, and a method for manufacturing the same.

Energy drinks are beverages intended to replenish energy. Sports drinks mainly contain ingredients that replenish fluids and electrolytes, whereas energy drinks mainly contain ingredients that can increase energy.

The energy drink is popular with consumers who enjoy extreme sports or young people who engage in high levels of physical and brain activity. Energy drinks often contain guarana extract containing simple sugar and caffeine, which have high calorie content, for the purpose of boosting the body's metabolism and giving vitality. may also be added.

However, conventional energy drinks are tailored to rapid energy supply based on caffeine and refined amino acids, and thus have poor sensory preference and lack of nutrition.

On the other hand, kimchi is a traditional Korean fermented food, which is an important food for continuing the winter season when ingredients are scarce, and at the same time contains many nutrients and is a health food that has numerous beneficial effects on the human body.

Kimchi contains nutrients such as crude protein, sugar, crude fiber, crude ash, calcium, iron, vitamin A, vitamin B1, vitamin B2, vitamin C, niacin, more than 10 amino acids, fats, and organic acids.

Even if the kimchi lactobacillus that causes fermentation in kimchi is killed, the cell components are absorbed into the human body to promote immune function, increase resistance to infection or cancer, and strengthen liver function.

In addition, effective substances such as peptone, peptide, lactic acid, and physiologically active substances produced by the metabolism of Kimchi lactic acid bacteria activate intestinal motility, suppress intestinal decay, improve calcium absorption, promote intestinal secretion, and enhance liver function. is also promoted

These various functions of kimchi are diversified by the combination of various pharmacological plants and animals in Korea included in the name of kimchi, and the efficacy is further enhanced by the action of kimchi lactobacillus that occurs naturally over time. it will be augmented

However, the consumption method of kimchi had a limited usable value that could only be eaten with rice in the conventional food habits and customs so far.

Therefore, in order to improve this, attempts have been made to manufacture kimchi as a beverage. As an example, in Korean Patent Publication No. 10-1996-0020804, kimchi raw materials are mixed and fermented at 4 to 37 ° C for 18 hours to 10 days, and when the pH reaches 3.9 to 4.4, fermentation is stopped and juice obtained by juice extraction A kimchi beverage characterized by filtering has been proposed. In addition, Korean Patent Registration No. 10-1007156 proposes a method of preparing a beverage with a kimchi taste by mixing seafood, herbal medicines, etc. with extracts, and Korean Patent Publication No. 10-2010-0019631 also sterilizes kimchi As a method of filtering, a method of manufacturing a kimchi beverage has been proposed.

However, all of the above-mentioned prior art documents are simply prepared by diluting only the juice of kimchi in water, and there is a disadvantage in that the sensory preference is poor due to the fermented smell of kimchi and the strong flavor unique to kimchi.

KR 10-1996-0020804 A KR 10-1007156 B1 KR 10-2010-0019631 A KR 10-1541638 B1

Accordingly, an object of the present invention is to provide a beverage using kimchi and a method for manufacturing the same, which can rapidly supply energy, have excellent nutrition, and increase sensory preference by adding kimchi concentrate to the beverage.

Another object of the present invention is to provide a beverage using kimchi with excellent fatigue recovery and hangover removal effects and a manufacturing method thereof.

A beverage using kimchi of the present invention for achieving the above object is characterized by comprising a kimchi beverage composition including kimchi concentrate, taurine and guarana extract powder, and carbonic acid.

The kimchi beverage composition is characterized in that it further comprises vitamin C, ginseng concentrate, red ginseng concentrate, inositol, black tea powder, branched chain amino acids, sucralose, fructose and hydrous citric acid.

And the manufacturing method according to the present invention includes the steps of preparing a kimchi concentrate, mixing a kimchi beverage composition containing taurine and guarana extract powder and purified water with the prepared kimchi concentrate, sterilizing the mixed liquid, , Injecting carbon dioxide gas into the sterilized liquid mixture, and packaging the mixed liquid into which the carbon dioxide gas is injected.

The kimchi beverage composition is characterized in that it further comprises vitamin C, ginseng concentrate, red ginseng concentrate, inositol, black tea powder, branched chain amino acids, sucralose, fructose and hydrous citric acid.

In the step of injecting carbon dioxide into the sterilized liquid mixture, CO ₂ Volume is 2.8 to 3.2mg/kg ² It is characterized by injecting so that it becomes.

According to the beverage using kimchi and its manufacturing method of the present invention, it is possible to quickly supply energy, so it has an excellent fatigue recovery effect, and has the advantage of excellent nutritional and sensory preference.

Hereinafter, the present invention will be described in detail.

The beverage using kimchi of the present invention is characterized by comprising a kimchi beverage composition including kimchi concentrate, taurine and guarana extract powder, and carbonic acid.

Here, the kimchi concentrate is a component that not only helps to quickly recover from fatigue, but also increases the nutritional value and sensory preference of the beverage.

As the kimchi, various types of kimchi such as radish kimchi, bachelor kimchi, green onion kimchi, mustard leaf kimchi, as well as cabbage kimchi can be used. However, since the nutritional value of kimchi is enhanced through fermentation, it is preferable to use fermented kimchi, and the pH of kimchi is preferably about 4.0 to 5.0, but this is not limited. This means that if the pH of the kimchi is less than 4.0, the sensory characteristics of the beverage will be poor due to overfermentation, and if it exceeds 5.0, the content of nutrients such as peptone, peptide, lactic acid, etc., which are active substances metabolized by lactic acid bacteria, will be relatively because it is few

In the present invention, the kimchi concentrate can be easily obtained commercially, and it is also possible to purchase and use a commercial product. It can also be concentrated and used, but is not limited thereto.

And the beverage composition includes components used in conventional energy drinks, most basically including taurine and guarana extract powder.

The taurine is a component that can improve exercise capacity and relieve anxiety symptoms, and the guarana extract powder contains simple sugar and caffeine to promote the body's metabolism and is a component that gives vitality. Such guarana extract powder can be easily obtained commercially. In addition, 5 to 15 times the weight of purified water is added to guarana, and the extract obtained by extracting at 80 to 100 ° C for 1 to 10 hours may be filtered, concentrated, and dried for use, but is not limited thereto.

In addition, in addition to the taurine and guarana extract powder, vitamin C, cinnamon extract, red ginseng concentrate, inositol, black tea powder, branched chain amino acids, sucralose, fructose and hydrous citric acid may be further included, and other natural pigments, flavoring agents and vitamin mixtures, etc. It goes without saying that more can be included.

The vitamin C, ginseng concentrate, red ginseng concentrate, inositol, black tea powder, and branched chain amino acids (BCAA) are raw materials that supply energy, and are all commercially and easily available. In addition, the extract obtained by adding 5 to 15 times the weight of purified water to ginseng or red ginseng and extracting at 80 to 100 ° C for 1 to 10 hours can be prepared and used by filtering and concentrating the extract. At this time, the degree of concentration is not limited.

The sucralose and fructose are sweeteners, and liquid fructose or the like can be used as the fructose, and the hydrous citric acid is used as an acidulant. All of these raw materials are readily available commercially.

The carbonic acid is a component that imparts a refreshing feeling to the kimchi beverage and serves to remove the fermentation odor of kimchi.

The kimchi beverage of the present invention composed of the above components is carbonated in a mixture containing 0.0001 to 0.01% by weight of the kimchi concentrate, 0.3 to 0.5% by weight of the taurine, 0.001 to 1% by weight of the guarana extract powder, and the balance of purified water Gas carbonate volume is 2.8~3.2mg/kg ² It may be configured by injecting to be, but is not limited thereto.

In addition, the mixing ratio of the kimchi beverage composition added in addition to the taurine, such as vitamin C, ginseng extract, red ginseng concentrate, inositol, black tea powder, branched chain amino acids, sucralose, fructose, hydrous citric acid, natural coloring, flavoring agent, and vitamin mixture, etc. Make it clear that it follows the mixing ratio.

As described above, the beverage of the present invention configured as above has the advantage of being able to quickly supply energy, helping to quickly recover from fatigue, as well as having excellent nutritional and sensory acceptability. In addition, the kimchi beverage of the present invention has the advantage of being excellent in relieving hangover.

On the other hand, the method for manufacturing a beverage according to the present invention includes the steps of preparing a kimchi concentrate, mixing a kimchi beverage composition containing taurine and guarana extract powder and purified water with the prepared kimchi concentrate, and sterilizing the mixed liquid It is characterized in that it comprises the step of doing, the step of injecting carbon dioxide gas into the sterilized liquid mixture, and the step of packaging the mixed liquid into which the carbon dioxide gas is injected.

Hereinafter, the present invention will be described in detail step by step. However, in order to avoid redundant description, the detailed description of the configuration described above in describing the beverage is omitted.

Steps to prepare kimchi concentrate

First, prepare the kimchi concentrate.

As described above, the kimchi concentrate can be easily obtained commercially, so it is possible to purchase and use a commercial product, or to manufacture and use it.

Mixing the prepared kimchi concentrate with a kimchi beverage composition containing taurine and guarana extract powder and purified water

Next, a kimchi beverage composition containing taurine and guarana extract powder and purified water are mixed with the kimchi concentrate.

At this time, it is sufficient that the mixing ratio is about 0.0001 to 0.01% by weight of the kimchi concentrate, 0.3 to 0.5% by weight of the taurine, and the balance of purified water. In addition, when mixing other ingredients as a kimchi beverage composition, they are properly mixed according to known mixing ratios of each ingredient.

And, if necessary, check the sugar level, acidity and pH of the mixed liquid to see if it meets the standard value.

Sterilizing the mixed liquid

Next, the mixed solution is sterilized.

The sterilization method can be sterilized by a conventional method, and sterilization at 103 to 107 ° C. for 20 to 40 seconds is sufficient. In addition, it is natural that other various sterilization methods can be applied.

Then, the sterilized liquid mixture is filtered.

Injecting carbon dioxide gas into the sterilized liquid mixture

The sterilized liquid mixture is put in a tank, and carbon dioxide gas is injected at high pressure while maintaining a low temperature of about 1 to 5 ° C. to dissolve it.

At this time, the amount of carbon dioxide injected into the mixture is CO ₂ Volume is 2.8 ~ 3.2mg / kg ² This is to remove the fermented smell of kimchi and to give a refreshing feeling that is not excessive.

The injection method of the carbon dioxide gas is according to a conventionally posted method.

Packing the mixed solution into which the carbon dioxide gas is injected

And finally, the mixed liquid into which carbon dioxide gas is injected, that is, a beverage, is filled in a certain amount in a bottle, can, pouch, etc., and sealed. Also, it is post-sterilized.

At this time, the filling, sealing, and post-sterilization methods are the same as those of the conventional beverage manufacturing method, and detailed description thereof will be omitted.

On the other hand, in the kimchi beverage of the present invention, it is preferable to further mix Kirincho extract in the mixing step in order to quickly supply energy and improve sensory preference.

At this time, the giraffe extract is preferably about 1 to 2% by weight, because if the giraffe extract is less than 1% by weight, the effect is insignificant, and if it exceeds 2% by weight, the sensory preference may deteriorate.

The giraffe is known to facilitate blood circulation, have an excellent hemostatic effect, and have a calming effect on the heart.

In the present invention, the giraffe extract means that the leaves of giraffe plant, more preferably young leaves are steamed, inoculated with lactic acid bacteria therein and fermented, and then extracted with hot water. In this case, energy is quickly supplied to recover from fatigue. This is because it helps and improves sensory acceptability.

To explain the manufacturing method in more detail, the leaves of the giraffe are steamed with steam at 100 to 120 ° C for 5 to 10 minutes, and then inoculated with lactic acid bacteria and fermented at 20 to 40 ° C for 8 to 15 hours. At this time, the lactic acid bacteria may be one or more of Lactobacillus Plantarum, Lactobacillus Paracasei, and Streptococcus Thermophilus, and such lactic acid bacteria include MRS agar medium ( Difco, Maryland, USA) and the like can use a lactic acid bacteria culture medium having a viable cell count of 10×10 ⁸ cfu/ml or more cultured at 35 to 37° C.

In addition, the inoculated amount of the lactic acid bacteria is 1 to 5 parts by weight based on 100 parts by weight of the steamed leaves of the giraffe plant, and it is natural that fermentation can be smoothly performed by adding more water during fermentation.

And when fermentation is complete, 2 to 5 times the amount of purified water is added to the fermented product, extracted at 80 to 100 ° C for 5 to 20 hours, and then filtered and concentrated to prepare an extract of Kirincho. In addition, it is natural that it may be dried as needed.

In addition, when mixing the giraffe extract, 1 to 2% by weight of the homochophyllum extract may be further mixed. The Homochocho extract not only enhances the sensuality of beverages, but also helps to relieve hangovers and recover from fatigue. because it can go bad.

The same as the giraffe extract, the same as the giraffe extract, means that the leaves of the giraffe plant are steamed, inoculated with lactic acid bacteria and fermented therein, followed by hot water extraction, and the specific manufacturing method is the same as the giraffe plant extract. Detailed description thereof is omitted.

Hereinafter, the present invention will be described in more detail through specific examples.

(Example 1)

0.001% by weight of kimchi concentrate, 0.42% by weight of taurine and the balance of purified water were mixed, sterilized at 105 ° C. for 30 seconds, and then filtered.

Next, the sterilized liquid mixture was put in a tank, and carbon dioxide gas was injected at high pressure while maintaining a low temperature of about 1 to 5 ° C. to dissolve it. At this time, the injection amount of carbon dioxide gas CO ₂ volume was 3.0mg/kg ² . And after filling it into a can, it was sealed.

(Example 2)

Carried out in the same manner as in Example 1, but in the mixing process, 0.5% by weight of high-fructose corn syrup, 0.01% by weight of hydrous citric acid, 0.01% by weight of guarana extract powder, 0.003% by weight of vitamin C, 0.5% by weight of ginseng concentrate, 0.5% by weight of red ginseng concentrate, Inositol 0.001% by weight, black tea powder 0.001% by weight, BCAA 0.01% by weight, mixed vitamin preparation 0.01% by weight, natural pigment 0.01% by weight, sucralose 0.1% by weight and flavoring agent 0.02% by weight were further mixed.

(Example 3)

It was carried out in the same manner as in Example 2, but in the mixing process, 1% by weight of Kirincho extract and 1% by weight of Homophyta extract were further mixed.

At this time, the giraffe extract and homochophyllum extract were prepared as follows.

After preparing and washing young leaves of Kirincho or Homocho, they were steamed for 5 minutes with steam at 100-120 ° C. Then, it was naturally dried for 5 hours and pulverized to about 100 mesh. Next, 100 g of this pulverized material was mixed with 200 g of water, and 5 g of lactic acid bacteria culture was inoculated thereto, followed by fermentation at 33 ° C. for 10 hours. In addition, 3 times the weight of purified water was added to the fermented fermentation broth and extracted at 80° C. for 10 hours, followed by filtration, concentration under reduced pressure, and drying to prepare an extract. At this time, as the lactic acid bacteria culture medium, Lactobacillus platarum was cultured in MRS agar medium (Difco, Maryland, USA) at a temperature of 35° C., and the number of viable cells was 1×10 ⁸ to 1×10 ⁹ cfu/ml.

(Comparative Example 1)

A commercially available energy drink was prepared.

(Test Example 1)_Sensory and fatigue improvement test

The beverages of Examples 1 to 3 and Comparative Example 1 were evaluated by 30 trained sensory personnel. The evaluation items were appearance, taste, aroma, overall preference and fatigue improvement, and the evaluation used a 9-point scale.

Test Example 1 Results division Exterior taste incense overall sign fatigue improvement Example 1 5.3 5.1 5.0 5.1 6.7 Example 2 5.4 7.1 7.5 7.4 7.8 Example 3 5.3 7.8 7.8 7.8 8.0 Comparative Example 1 4.2 3.1 3.5 3.7 6.2

As shown in Table 1, it was confirmed that the beverages of Examples 1 to 3 of the present invention were superior in sensory preference and fatigue improvement compared to Comparative Example 1.

(Test Example 2)_Hangover relief test

Twenty-five men and women between the ages of 24 and 40 were selected. Then, they were divided into 5 groups of 5 people, and 3 hours after lunch, the 1st group was given the beverage of Example 1, the 2nd group was given the beverage of Example 2, the 3rd group was given the beverage of Example 3, and the 4th group was given the beverage of Comparative Example 1. of beverages, and water was provided to the 5 groups to drink 120ml each.

After 30 minutes, the subjects were asked to drink 200 ml of soju for 30 minutes, and the blood alcohol concentration was measured using a breathalyzer immediately after drinking and 60 minutes after drinking. At this time, the blood alcohol concentration was expressed as the remaining alcohol concentration by converting the alcohol concentration immediately after drinking into 100%. In addition, through a separate survey, the effect of relieving hangover and recovering from fatigue was indicated on a 9-point scale (the higher the effect, the closer to 9 points).

The results were shown in Table 2 below.

Test Example 2 Results division Blood Alcohol Residual Rate hangover relief effect fatigue recovery effect right after drinking after 60 minutes Example 1 100% 67.5% 6.2 6.0 Example 2 100% 65.1% 6.5 6.7 Example 3 100% 60.4% 7.6 7.0 Comparative Example 1 100% 72.7% 5.0 5.7 control (water) 100% 84.2% 2.0 2.0

As shown in Table 2, it was confirmed that Examples 1 to 3 of the present invention significantly improved the blood alcohol level compared to Comparative Example 1 and the control group, thereby having an excellent effect on relieving a hangover. In addition, it was confirmed that there is an effect of relieving hangover and recovering from fatigue in the survey results.

In the above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted according to the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (5)

A beverage using kimchi, characterized in that it comprises a beverage composition comprising kimchi concentrate, taurine and guarana extract powder, and carbonic acid.
According to claim 1,
The beverage composition,
A beverage using kimchi, characterized in that it further comprises vitamin C, ginseng concentrate, red ginseng concentrate, inositol, black tea powder, branched chain amino acids, sucralose, fructose and hydrous citric acid.
Preparing a kimchi concentrate;
Mixing the prepared kimchi concentrate with a kimchi beverage composition containing taurine and guarana extract powder and purified water;
Sterilizing the mixed liquid;
Injecting carbon dioxide gas into the sterilized liquid mixture;
A method for producing a beverage using kimchi, characterized in that it comprises the step of packaging the mixed solution into which the carbon dioxide gas is injected.
According to claim 3,
The beverage composition,
A method for producing a beverage using kimchi, characterized in that it further comprises vitamin C, ginseng concentrate, red ginseng concentrate, inositol, black tea powder, branched chain amino acids, sucralose, fructose and hydrous citric acid.
According to claim 1,
In the step of injecting carbon dioxide gas into the sterilized mixture,
Carbon dioxide gas is added to the sterilized mixed solution at a CO ₂ Volume of 2.8 to 3.2 mg/kg ² Method for producing a beverage using kimchi, characterized in that the injection so as to.