KR20230063584A - Composition for Pear Concentration Containing Hemp Seed and Manufacturing Method Thereof - Google Patents

Abstract

The pear concentrate composition containing hemp seeds of the present invention includes the steps of washing pears, crushing and extracting juice, first and second filtering the pear juice, sterilizing and concentrating the pear juice, pre-treating hemp seeds, It consists of preparing pear concentrate by mixing antioxidant components of hemp seeds and yams and functional components of MSM, chlorella, and rhodiola rosea in pear juice.
The pear concentrate of the present invention not only contains antioxidant activity and health functional components, but also can be provided as a beverage ingredient with good taste and quality by using sugars contained in pears.

Description

Hemp seed-containing pear concentrate composition and manufacturing method thereof {Composition for Pear Concentration Containing Hemp Seed and Manufacturing Method Thereof}

The present invention relates to a composition of a hemp seed-containing pear concentrate and a method for preparing the same. More specifically, the steps of washing the pears, crushing and extracting the juice, primary and secondary filtration of the pear juice, sterilization and concentration, pre-treatment of hemp seeds, and anti-oxidation in the pear juice It consists of preparing a pear concentrate composition by mixing ingredients and functional ingredients.

Pear is the fruit of the dicotyledonous rose order (family) pear tree (genus) and is cultivated in Korea, the United States, Italy, and China. Pears are alkaline foods, and fructose and sucrose are the main components of sugar, and organic acids are malic acid, tartaric acid, and citric acid, and contain trace amounts of vitamins B and E. Pears are consumed raw or made into juice, canned food, jam, ripened pears, or pear juice. Pear contains 50 kcal per 100 g, 85% to 88% moisture, 10% to 13% sugar, 1.5% to 1.7% dietary fiber, 0.3% to 0.5% protein, 0.1% to 0.3% lipid, 0.3% to 0.5% ash, It contains phosphorus 35mg%, potassium 142mg%, calcium 4.0mg%, vitamin C 4mg%, sodium 3.00mg%, niacin 0.3mf%, iron 0.20mg%, etc. Pears have a high water content, so they help quench thirst and have diuretic effects, and sorbitol among them helps relieve constipation. In addition, aspartic acid in the pear promotes liver activity to relieve hangovers, and because it contains a lot of dietary fiber such as stone cells, it is highly effective in constipation and intestinal function. In addition, among the flavonoids, which are functional substances contained in pears, quercetin is effective in anticancer or antioxidant activity, luteolin is effective in soothing bronchitis, phlegm, and coughing, and polyphenol compounds have anticancer activity as well as lowering blood pressure and preventing gout. It is known to be effective in antioxidant, whitening, immune function enhancement, and cholesterol lowering.

Hemp seed contains 90% of unsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid, and 3% of gamma linolenic acid. As it contains components, it is a useful substance that can act as an immune function and antioxidant in the human body.

100g of hemp seed contains 36g of protein, 3-4g of fatty acid, and 30g of fiber, and the nutrients include 145mg of calcium, 14mg of iron, 483mg of magnesium, 7mg of manganese, 1,160mg of phosphorus, 859mg of potassium, 7mg of zinc, 3800 IU of vitamin A, Vitamin B1 0.4mg, Vitamin B2 0.11mg, Vitamin B3 2.8mg, Vitamin B6 0.12mg, Vitamin D 2,277.5 IU, Vitamin E 90mg. Vitamin B1 and folic acid are 1.7 times that of broccoli, dietary fiber is 1.5 times that of bananas, and calcium is 1.2 times that of eggs. Hemp seeds provide probiotics in the digestive tract, which is good for digestion and boosting immunity. Hemp seeds are low in carbohydrates, but have all three elements of health, diet, and convenience. Omega 3 fatty acids are good for blood circulation by lowering cholesterol levels. Hemp seeds are known to be good for arthritis and joint pain improvement, weight loss, skin troubles, oxidative stress, hormone regulation, cardiovascular and cerebrovascular diseases, anti-cancer, and arginine rich in senile diseases and constipation. Hemp seeds are imported from China, Canada, France, etc., and can be eaten as seeds or powder, mixed with rice and eaten as multigrain rice, porridge, curry, kalguksu, bibimbap, seasoned chicken, stew, soup, seasoned salad, seasoned vegetables, salad, ice cream, yogurt, and pasta. It can be eaten as a side dish or used as a filling or topping when making cakes, bagels, cookies, etc., or eaten as cereal. Hemp seeds can also be made from milk, such as soy milk, and can be added to smoothies. The unsaturated fatty acid oil of the seeds can be used as a salad dressing. Moreover, hemp seeds, which are cultivated as a specialty of the Andong region, are burdened with handling hemp seed meal by-products that are discarded after milking. Therefore, it is emerging as an urgent task to use hemp seeds industrially, and it is judged that it would be good to apply hemp seeds to the paste industry, which has a relatively large market size and a wide range of consumers. Hemp seed was selected as one of the top 6 superfoods in the world by Time magazine, etc., and its use has been legalized in developed countries such as the United States and Canada, and has grown rapidly as a processed food or a favorite product. % market growth is expected (Hemp Business Journal).

Since February 2015, the Ministry of Food and Drug Safety in Korea has regulated the THC permissible standards for hemp seeds and hemp seed oil to less than 5mg per 1kg and 10mg per 1kg, and passed three tests for hallucinogen (THC) from seeding, harvesting, and customs clearance. After its safety has been confirmed, it is being used for food and cosmetics. In oriental medicine, it is called ma (ja)in (麻 (子) 仁) and is also prescribed as a medicine with the skin removed.

Yam is a monocotyledonous plant of the genus Yam, and is a vine-like herbaceous perennial plant distributed in Korea, Japan, and China. The rhizome is used as a medicine or peeled and eaten. The components of yam are 74-76% moisture, 15-20% starch, 1-1.5% protein, 0.5-1% total lipid, 1-1.25% ash, and 0.1-0.4% total nitrogen content. It contains minerals and various other physiologically active substances. Yam contains vegetable phytomucin, which is a glycoprotein. Mucin is a glycoprotein that gives tenacity to the mucus secreted by the human body. Good for preventing stomach damage. In addition, yam contains dioxin, which is good for blood circulation improvement by removing blood cholesterol and cleaning blood vessels, and contains saponin and arginine to improve immunity and discharge harmful active oxygen, thereby preventing adult diseases. It contains dietary fiber, protein, calcium, lipids, vitamin C, and sugar, so it has a tonic effect. In addition, it contains digestive enzymes such as amylase and diastase as an alkaline food, and contains starch that is easy to digest and absorb, so it is excellent as a fermentation substrate and has an effect of increasing texture. Since it is rich in antioxidants, it releases free radicals, and diosgenin prevents skin aging and keeps skin moist. It is rich in minerals, vitamin B, and vitamin C, so it is effective in improving memory. In addition, the efficacy of yam is known to be effective in diabetes, lung function, bronchial strengthening, rejuvenation, high blood pressure, energy enhancement, brain development, and digestion promotion. Diastase, a digestive enzyme, acts to promote the secretion of insulin, which absorbs sugar from the blood into cells in the process of converting it into glucose.

MSM (Methyl Sulfonyl Methane, Di Methyl Sulfone, (CH ₃ ) ₂ SO ₂ ) is an organosulfur compound, also called dietary sulfur. MSM is a substance that exists in nature and is composed of sulfur-oxygen-methyl (CH3) groups, and marine organisms such as bacteria, algae, and phytoplankton emit it into the atmosphere through respiration. It is oxidized to MSM by atmospheric ozone and high-energy ultraviolet light. MSM is naturally present in vegetables, grains, and milk in trace amounts, but insufficient supply of sulfur required by the human body can lead to chronic diseases such as obesity, cancer, arthritis, and fibromyalgia. The Ministry of Food and Drug Safety (MSM) recognized it as a functional raw material for health functional foods that can help joint and cartilage health as an organosulfur compound containing sulfur. The daily recommended intake is 1.5g-2g. Intake of dietary sulfur helps to manage joint health by enriching collagen in the human body, strengthening cartilage function, and relieving joint inflammation and pain caused by it. In addition, it increases cell permeability to discharge toxins and waste products, has antioxidant effects, blocks pain transmission nerves, prevents nerve cell damage, and has effects such as repair and treatment of somatic tissue. Dietary sulfur is contained in garlic, onions, chives, and allium vegetables with high sulfur content, as well as eggs, milk, and protein foods.

Chlorella is a unicellular organism of green algae that grows in fresh water and is a type of plankton as green algae. Chlorella is a complete food that contains carbohydrates, proteins, and fats, which are the three major energy sources, as well as vitamins and fibers. It contains various nutrients such as protein, chlorophyll, and vitamins, and contains a lot of beta-carotene, which prevents skin aging, antioxidant activity, enhances immunity, improves blood cholesterol, prevents arteriosclerosis, and prevents vascular diseases. In addition, chlorophyll, which is 15 times more than vegetables, has the effect of discharging heavy metals or dioxins, and normalizes the immune system to improve atopy. By improving the taste of croella, it was used in processed foods such as green tea, noodles, ramen, bag stew, and pizza. In Japan, it has been established as the most popular health food for a long time. 100g of dried chlorella contains 40-50g of protein, 10-25g of carbohydrate, 10-30g of lipid, 0.03mg of vitamin B, 0.17mg of iron, and 125-2,500mg of chlorophyll, and is rich in essential amino acids lysine and methionine, making it a good microbial protein. considered as a circle. However, it is difficult to digest, so it is used as a food additive, a growth promoter of microorganisms such as lactic acid bacteria, livestock feed, a raw material for nutrients, and a feed for the early fry in aquaculture, and is used to purify contaminated water with aerobic bacteria. The dose of chlorella is about 8 to 150 mg/day as total chlorophyll.

Rhodiola rosea is a perennial plant of the genus Sedum and narrow-leaved stone flower, and is also called stone flower because it grows on rocks in deep mountains. Rosavin component contained in Rhodiola Rosea is a biological defense substance involved in stress suppression hormone. Rhodiola rosea refers to an outpost or root, which has an excellent effect on the root, is used for medicinal purposes, and is known for its tonic effect. It has been approved as a health functional food by the Ministry of Food and Drug Safety in Korea as good for blood sugar control and fatigue improvement. Rhodiola Rhodiola extract is permitted to be consumed in an amount of 200 to 600 mg per day as Rhodiola Rhodiola extract.

The above functional ingredients gelatin, chlorella, MSM, Rhodiola rosea, chitosan powder or extract may be purchased commercially (Naver shopping) and used.

Prior art related to pear processing includes Korean Patent Publication No. 10-2017-0008945 (preparation of pear juice concentrate with browning inhibited) immersing the pear in a sodium sulfite solution; It provides a method for producing a heated concentrated pear juice concentrate with inhibited browning comprising the step of extracting the immersed pear with a juicer and then heating and concentrating the soluble solid content to 68 °Brix at a temperature of 100 ± 1 ° C. Korean Patent Publication No. 10-2017-0109886 (method for producing pear juice concentrate) includes the steps of immersing pears in an aqueous solution of sodium sulfite of 0.25 g/L or less; Obtaining juice by squeezing the pear; and concentrating the juice to have a sugar content of 65 to 70 °Brix to obtain a concentrate. Non-enzymatic browning is effectively inhibited and the sensory quality is excellent, and 65 °Brix to 70 ° without the addition of a separate sweetener. It relates to a method for producing a pear juice concentrate having excellent sugar content of Brix and having a residual amount of sulfite of 10 ppm or less. Korean Patent Publication No. 10-2021-0095596 (Method for Concentrated Solution Using Pear Processing By-products) discloses a first step of washing pears, bellflowers and ginger, and a second step of obtaining remaining by-products by crushing and extracting the washed pears and , The third step of adding water to the by-product, the washed bellflower, and ginger in the concentrator, the fourth step of extracting and concentrating using the concentrator to obtain a concentrate, and the fifth step of filtering the concentrate. to be characterized Korean Patent Registration No. 10-1991359 (Method for Manufacturing Pear Beverage) is to add 2,000 parts by weight of water to 100 parts by weight of powdered fruit pear powder, extract for 24 hours, filter and concentrate 2 Brix fruit fruit extract, and then , drying to prepare an extract; Concentrate the juice of apples to prepare a concentrate with 72 Brix; A mixing step of preparing a mixed solution by mixing 1 part by weight of the fruit extract and pear extract, 16 parts by weight of apple concentrate, and 400 parts by weight of water; and a post-treatment step of heating and stirring the mixed solution at 83 to 87° C. for 15 to 17 minutes. Korean Patent Registration No. 10-1773783 (Method for manufacturing polyphenol-enhanced pear beverage and pear beverage prepared therefrom) is aronia ripening by stirring aronia concentrate and pear concentrate and then aging at 15℃∼20℃ for 1 to 2 days. preparing a liquid; Preparing pear juice by processing and extracting pears; A blending step of preparing a mixture by blending the aronia ripening liquid with the pear juice; A sterilization step of sterilizing the mixture at 95 ° C to 105 ° C for 15 to 25 minutes; A filtration step of filtering the sterilized mixture to remove pulp; and a packaging step of packaging the filtered mixture. Korean Patent Registration No. 10-1991359 (a manufacturing method of pear beverage) is a process of adding 2,000 parts by weight of water to 100 parts by weight of fruit pear powder and preparing 2 Brix fruit fruit extract; And preparing an extract by filtering and concentrating the dried fruit and pear extract; Apple concentrate manufacturing step of concentrating apple juice to 72 Brix; A mixing step of preparing a mixed solution by mixing 1 part by weight of the fruit extract and pear extract, 16 parts by weight of apple concentrate, and 400 parts by weight of water; And a post-processing step of heating and stirring the mixture at 83 to 87 ° C. for 15 to 17 minutes. In addition, there is Korean Patent Registration No. 10-1991359 (Method for Manufacturing Pear Beverage). However, these prior arts are different in technical configuration from the present invention.

patent literature; Korean Patent Registration No. 10-1773783 patent literature; Korean Patent Publication No. 10-2017-0008945 patent literature; Korean Patent Publication No. 10-2017-0109886 patent literature; Korean Patent Publication No. 10-2021-0095596

Pears are a representative fruit harvested in the fall and are consumed raw. However, when crop yields improve and mass production occurs, the price plummets and farmers' profits decrease. In particular, if the weather is unfavorable and the ship is knocked down or damaged, there is no proper treatment method, so the amount of damage increases. Conventionally, the processing method of pears produced in excess or fallen pears is juiced to make pear concentrate or dried to make pear powder or pear puree, and mixed with excipients to make beverages or pear products, but there is a risk of deterioration and poor processing aptitude. there is. In addition, the content of antioxidant activity or functional components is low, so compared to other fruits, processed products are not commercialized.

An object of the present invention is to provide a pear concentrate composition having excellent processability and nutritional components by improving the unsuitable physical properties of pears and supplementing the insufficient components of pears. To this end, the steps of washing the pears to crush and extract the juice, first filtering the above-mentioned pear juice with 50 mesh and then filtering the second with 100 mesh, 12.5 to 13 brix pear filtrate at 85 ℃ with a vacuum degree of 0.06 to 0.06 Sterilizing and concentrating at 0.08 mbar, 65-70 brix for 60 minutes, pre-treatment step of peeling and grinding hemp seeds, mixing hemp seeds and yams as antioxidants and MSM, chlorella, and rhodiola as functional substances in pear concentrate, filtering, and then pear It consists of making a concentrate.

The pear concentrate composition of the present invention contains antioxidant activity and health functional ingredients in addition to the unique taste and ingredients of pears, and can be used in various processed pear foods.

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

The pear concentrate composition containing hemp seeds of the present invention includes the steps of washing pears, crushing and extracting juice, first and second filtering the pear juice, sterilizing and concentrating the pear juice, pre-treating hemp seeds, It consists of preparing pear concentrate by mixing antioxidant components of hemp seeds and yams and functional components of MSM, chlorella, and rhodiola rosea in pear juice.

1) Pear washing, crushing and juice extraction steps

Fresh pears or fallen pears are put in a cylindrical washer at a ratio of 1:2 with purified water and washed to remove foreign substances. The washed pears are transferred to an elevated conveyor and sent to the crusher. The crushed pear is squeezed to obtain a pear juice of 12.5 to 13 brix.

2) Filter sterilization and concentration step

The pear juice is first filtered through 50 mesh, and then filtered through 100 mesh. The filtered pear juice is vacuum concentrated and sterilized at 80 to 90 ° C. at a vacuum degree of 0.06 to 0.08 mbar for 50 to 70 minutes to obtain a pear juice concentrate of 65 to 70 brix. Preferably, a pear juice concentrate (hereinafter referred to as a pear concentrate) is obtained by vacuum concentration and sterilization at 85 ° C. at a vacuum degree of 0.07 mbar for 60 minutes.

3) Hemp seed pretreatment step

Put hemp seeds in a peeler, remove the outer hull to obtain hemp kernels, and then crush the hemp kernels to use in pear concentrate. In addition, the hemp seeds can be finely pulverized and then filtered through 50 to 100 mesh to obtain hemp seed liquid and mixed with pear concentrate. However, if hemp oil remains in beverages or liquids and there is a risk of sensory impairment, hemp oil can be removed from hemp seed liquid and then mixed with pear concentrate for use.

4) Preparation of pear concentrate composition

Hemp seeds and yams with antioxidant activity may be used in the pear concentrate, and any one or two or more selected from MSM, chlorella, and rhodiola as functional ingredients may be mixed and used in the pear concentrate. With respect to the total pear concentrate composition, in the case of hemp seeds, 2-3 w% of hemp kernels or 0.1-1.0 w% of hemp seed liquid, and in the case of yam, 0.1-0.5 w% of yam powder or extract, 0.1-0.5 w% of chlorella, rhodiola rosea. Any one or two or more selected from 0.1 to 0.5 w% or 0.1 to 0.5 w% of MSM may be used.

<Examples 1 to 5>; Pear Concentrate Composition Ratio

As described above, the steps of washing, crushing and extracting pears, filtering, sterilizing and concentrating the pear juice to obtain a pear concentrate, pre-treating hemp seeds, and mixing antioxidants and functional substances in the pear concentrate to obtain a pear concentrate Through the step of preparing the composition, a pear concentrate composition was obtained.

Mixing ratio of pear concentrate composition (w%) division Example 1 Example 2 Example 3 Example 4 Example 5 comparative example pear concentrate 98.9 99.0 98.75 98.65 98 100 hemp seed liquid 0.1 0.25 0.5 0.75 One - Yam liquid 0.75 0.5 0.25 0.1 0.7 - chlorella 0.25 - - 0.25 0.1 - Kyungcheon Hong - 0.25 0.25 - 0.1 - MSM - - 0.25 0.25 0.1 - subtotal 100 100 100 100 100 100

<Application Examples 1 to 5>; beverage

The pear concentrate composition of the present invention may be provided in various liquid forms such as liquids, slurries, and semi-solids. In addition, raw materials may be used by appropriately blending fruits, vegetables, mushrooms, herbal medicines, antioxidants, functional substances, and the like. Five types of beverages, including apple, citron, bellflower, hawthorn, and aronia, were made based on the pear concentrate composition prepared in Example 3 with citric acid, aspartame, and purified water. In the comparative example, pear concentrate composition, jujube solution, licorice solution, citric acid, aspartame, and purified water were used.

Beverages 1 to 5 and Comparative Examples of Pear Concentrate Compositions division Application example 1 Application example 2 Application example 3 Application example 4 Application example 5 comparative example embryo composition 50 54 56 58 60 55 apple cider 5 - - - - - lactose - 5 - - - - bellflower extract - - 5 - - - mountain lion juice - - - 5 - - aronia - - - - 5 - jujube liquid 3 3 3 3 3 - licorice liquid 2 2 2 2 2 - citric acid 3 3 3 3 3 3 aspartame 5 5 5 5 5 5 Purified water 32 28 26 24 22 37 total 100 100 100 100 100 100

<Test Example>; Antioxidant activity of pear concentrate composition

Antioxidant activity was shown in Table 4 below by measuring total polyphenol content, total flavonoid content, and DPPH Radical scavenging ability.

Total polyphenol content was measured according to the Folin-Denis method. After adding and mixing 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water to 0.2 mL of the sample, 0.3 mL of 20% Na ₂ CO ₃ was added, left in the dark for 20 minutes, and then absorbance (Epoch) was measured at 765 nm. The content was indicated using gallic acid as a standard material.

Total flavonoid content was 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. It was measured by the method of J Cereal Sci 49: 106-111.). After adding 0.15 mL of 5% sodium nitrite (NaNO2) to 0.5 mL of the sample and leaving it for 5 minutes, 0.3 mL of 10% AlCl ₃ 6H2O and 1 mL of 1 M NaOH were added and mixed, and then left in the dark for 15 minutes. Absorbance at 415 nm was measured. The content was indicated using catechin as a standard material.

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 the sample was added to 1 mL of 0.2 mM DPPH solution dissolved in 70% ethanol, mixed well, left in the dark at room temperature for 30 minutes, and then absorbance (Epoch) was measured at 517 nm.

The scavenging activity was calculated according to the formula below and expressed as a percentage.

DPPH radical scavenging activity (%)??= (A - B)/A × 100 ?狼司?

A: control absorbance, B: sample absorbance

Total phenol content, total flavonoid content, and DPPH radical scavenging ability were shown in Table 6 in terms of mg/ml, mg/ml, and %.

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.). 0.025 M KCl buffer (pH 1.0) and 0.4 M sodium acetate (CH ₃ COONa) buffer (pH 4.5) were added to 0.5 mL of each extract to make the final volume 5 mL, and the absorbance of the reaction solution at 510 and 700 nm (Epoch) Each was measured and the result was obtained in the following formula. 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

DF (dilution factor) = 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

Antioxidant activity (pear drink) division Application example 1 Application example 2 Application example 3 Application example 4 Application example 5 comparative example total phenols
Content (μg/ml) 351.2±
0.14 349.6±
1.5 356.5 ±

0.36 357.1±

1.21 356.2±

0.53 335.6±
0.15 Total flavonoids (mg/kg) 58.2±
0.62 58.4±
0.58 59.3 ±
1.15 59.2±
0.31 59.2±

0.42 42.9 ±

0.21 Total anthocyanins (mg/L) 6.36±
0.12 6.47±
0.23 6.97±
0.31 6.71±
0.46 6.78±

0.21 5.13 ±
1.21 DPPH radical scavenging activity (%) 55.2±

0.92 54.7 ±

1.41 55.2±

0.29 56.3 ±

1.21 57.8 ±

1.43 46.2±
0.61

As shown above, the pear beverage of the present invention had a total phenol content of 4 to 6%, a total flavonoid content of 35 to 38%, a total anthocyanin content of 23 to 35%, and a DPPH radical scavenging activity of 18 to 25% higher than those of the comparative example.

A 5-point scale method (4 points or more; excellent, 3.5) was conducted on well-trained panels (two males and females in their teens, 20s, and 30s) for the five beverages using the pear concentrate composition prepared as described above as a basis. A sensory test was performed as above; Excellent, 3.0 or less; Fair). The results are shown in Table 3 below.

Sensory test results of beverages (application examples 1 to 5) division Application example 1 Application example 2 Application example 3 Application example 4 Application example 5 comparative example taste 4.3 4.2 4.3 4.4 4.5 3.8 smell 4.2 4.1 4.2 4.3 4.4 3.7 preference 4.3 4.2 4.3 4.3 4.5 3.6 overall taste 4.2 4.2 4.2 4.3 4.4 3.7

From the above results, Application Examples 1 to 5 were found to be superior in taste, odor, preference and overall taste compared to Comparative Examples.

The pear concentrate of the present invention not only contains antioxidant activity and health functional components, but also can be provided as a beverage ingredient with good taste and quality by using sugars contained in pears. Therefore, it has industrial applicability.

Claims (6)

Washing, crushing and extracting pears, primary filtration and secondary filtration of the pear juice, sterilization and concentration, pretreatment of hemp seeds, and antioxidation of hemp seeds and yams in pear juice A method for producing a pear concentrate composition containing hemp seeds, comprising the step of preparing a pear concentrate by mixing the ingredients and functional ingredients of MSM, chlorella, and rhodiola rosea. The hemp according to claim 1, which consists of the steps of washing the pears in a cylindrical washer with purified water at a ratio of 1:2 to remove foreign substances, and then extracting the crushed pears with a crusher to obtain a pear juice of 12.5 to 13 brix. Method for producing seed-containing pear concentrate composition The method of claim 1, wherein the pear juice is firstly filtered through 50 mesh and then secondarily filtered through 100 mesh, and then the juice is vacuum-concentrated at 80 to 90° C. at a vacuum degree of 0.06 to 0.08 mbar for 50 to 70 minutes. and sterilizing to obtain a pear juice concentrate of 65 to 70 brix. A method for producing a pear concentrate composition containing hemp seeds The pear concentrate containing hemp seeds according to claim 1, wherein hemp seeds are put into a peeler and the outer hull is removed to obtain cannabis kernels, which are then ground and used for pear concentrate, or hemp seed fluid filtered through 50-100 mesh is used for pear concentrate. Method for preparing the composition The method of claim 1, wherein 1 to 99 w% of pear concentrate contains 2 to 3 w% of hemp kernels or 0.1 to 1.0 w% of hemp seed extract and 0.1 to 0.5 w% of yam powder or extract and 0.1 to 0.1 to 0.5 w% of chlorella as functional substances. Method for producing a hemp seed-containing pear concentrate composition, characterized in that it is composed of one or two or more selected from 0.5 w%, Rhodiola 0.1 to 0.5 w%, or MSM 0.1 to 0.5 w% Pear concentrate composition containing hemp seeds prepared by any one method selected from claims 1 to 5

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