KR20230158927A - Manufacturing method of healthy drink using fruits and vegetables - Google Patents

Abstract

The present invention includes the steps of S1) low-pressure squeezing any one or more selected from red beet roots, carrots, apples, pineapples, and lemons; and S2) a method for producing a health drink using fruit and vegetables, which includes the step of non-heating and ultra-high pressure sterilization of the juice obtained above, and a fruit and vegetable drink produced using the same, which is a drink with good preservation of beneficial ingredients for the body and excellent taste. In particular, we provide a method of manufacturing a health drink using fruit and vegetables that maintains the serum lipid improving effect of red beets while reducing the bitter taste unique to beets, thereby maintaining the excellent taste of the drink, and a fruit and vegetable drink manufactured by the method. . Through this, it is possible to provide a beverage for improving serum lipids that has excellent serum lipid improving function and also tastes good.

Description

Manufacturing method of healthy drink using fruits and vegetables}

The present invention relates to a method for producing a health drink using fruits and vegetables.

Currently, many functional beverages using various fruits and vegetables are being released and sold in the health beverage market, and consumers are looking for wellness foods as beverages that can be easily consumed. According to this pattern of health drinks, many health drinks have been produced in the beverage market, but most drinks using fruits and vegetables have been products that have gone through a simple grinding process or have been extract products using extracts.

Beet, also called red radish, is rich in nutrients, and the red pigment betaine contained in beets improves muscle strength and endurance, inhibits cell damage and has an antioxidant effect, preventing cancer and alleviating inflammation. It has the effect of In addition, it contains a large amount of iron and vitamins, so it helps the production of red blood cells and cleanses the blood, so it is good for menstrual irregularities or menopausal women. It prevents stomach damage, protects the stomach mucosa, and is rich in dietary fiber, so it is good for relieving constipation. . In particular, drinks made by squeezing beets, apples, and carrots are also called detox juices, and are known to have an excellent effect on improving serum lipids.

It is good to cook and eat beets, which are beneficial to the body, but it is also good to eat them raw as a salad or vegetable to preserve the nutrients, but it is difficult to consume them due to the unique fishy and bitter taste of beets. In addition, when beets are eaten raw, the polymer compounds contained in beets have the disadvantage of not being absorbed quickly in the body.

Therefore, research is continuing to make it easier to consume beets. For example, in Korean Patent Publication No. 10-2017-0025299, beets are pressed, aged, freeze-dried, and powdered to minimize loss of nutrients and enhance the taste of beets. A manufacturing method that maintains color is disclosed, and in Korean Patent Publication No. 10-2016-0144034, beet tea is manufactured by mixing beets and functional herbs and then going through a manufacturing process such as aging, heat drying, etc. to have flavor and aesthetics when consumed. The method is disclosed, and Korean Patent Registration No. 10-0188553 discloses a method of producing red beet juice by immersing red beets in an aqueous vitamin solution, extracting and filtering, and then mixing oligosaccharides and sterilizing at high temperature to preserve color and taste. .

However, beverages manufactured using this method have the disadvantage that when high pressure is used when pressing, as the pressure increases, the bitter taste and tannin taste in the skin and seeds may penetrate, and the oil in the seeds and skin is also squeezed out, deteriorating the taste and quality. there is. In addition, in the case of sterilization, which is usually used for distribution, the application of high temperatures causes the disadvantages of deterioration in quality, destruction of nutrients, and loss of flavor and color.

Accordingly, in order to provide a fruit and vegetable drink that preserves beneficial ingredients and has excellent taste, a method is required, in particular, to maintain the serum lipid improvement effect of red beets while reducing the unique bitterness of beets to maintain the excellent taste of the drink.

1. Republic of Korea Patent Publication No. 10-2017-0025299 2. Republic of Korea Patent Publication No. 10-2016-0144034 3. Republic of Korea Patent No. 10-0188553

The present invention is to provide a fruit and vegetable beverage that preserves beneficial ingredients and has excellent taste, and in particular, maintains the serum lipid improvement effect of red beets while reducing the bitter taste unique to beets, using fruit and vegetables that can maintain the excellent taste of the beverage. The goal is to provide a method for producing healthy drinks and fruit and vegetable drinks produced using the method. Through this, we aim to provide a beverage for improving serum lipids that has excellent serum lipid improving function and also tastes good.

In order to achieve the above-described object, the present invention is a method for producing a health drink using fruits and vegetables including red beet root, carrots, apples, pineapples and lemons, S1) Among red beet roots, carrots, apples, pineapples and lemons, Low-pressure juicing of one or more selected substances; and S2) non-heating ultra-high pressure sterilization of the juice obtained above. It provides a method for producing a health drink using fruits and vegetables.

According to an embodiment of the present invention, step S1) may include low-pressure squeezing each of red beet root, carrot, apple, pineapple, and lemon, and then mixing them.

According to an embodiment of the present invention, the mixing ratio of the red beet root, carrot, apple, pineapple and lemon juice is 3 to 20% by weight, 10 to 30% by weight, 20 to 50% by weight, and 20 to 20% by weight, respectively, based on the total weight of the beverage. It can be 50% by weight, and 1 to 10% by weight.

According to an embodiment of the present invention, the maximum pressure during compression of the juice in step S1) may be 40 psi or less.

According to an embodiment of the present invention, step S2) may be performed at a pressure of 3000 to 9000 bar.

The present invention also provides a method for producing a health drink using fruits and vegetables prepared by the above-described method.

The present invention also provides a method for producing a beverage for improving serum lipids containing red beet root, carrot, apple, pineapple and lemon, comprising S1) low-pressure extraction of at least one selected from red beet root, carrot, apple, pineapple and lemon. step; and S2) providing a method for producing a beverage for improving serum lipids, comprising the step of non-heating and ultra-high pressure sterilizing the juice obtained above.

According to an embodiment of the present invention, step S1) may include the step of low-pressure squeezing each of red beet root, carrot, apple, pineapple, and lemon, and then mixing them.

According to an embodiment of the present invention, the mixing ratio of the red beet root, carrot, apple, pineapple and lemon juice is 3 to 20% by weight, 10 to 30% by weight, 20 to 50% by weight, and 20 to 20% by weight, respectively, based on the total weight of the beverage. It can be 50% by weight, and 1 to 10% by weight.

According to an embodiment of the present invention, the maximum pressure during compression of the juice in step S1) may be 40 psi or less.

According to an embodiment of the present invention, step S2) may be performed at a pressure of 3000 to 9000 bar.

The present invention also provides a beverage for improving serum lipids prepared by the above-described method.

According to the present invention as described above, the beneficial ingredients for the body are well preserved and a beverage with excellent taste is provided. In particular, the serum lipid improvement effect of red beets is maintained while the unique bitterness of beets is reduced, thereby maintaining the excellent taste of the beverage. Provides a manufacturing method for healthy drinks using available fruits and vegetables and fruit and vegetable drinks manufactured using the method. Through this, it is possible to provide a beverage for improving serum lipids that has excellent serum lipid improving function and also tastes good.

In particular, it preserves nutrients as much as possible by not applying heat, increases the intake of heat-sensitive vitamins, enzymes, and antioxidants, provides good fiber intake, and has an excellent blood circulation improvement effect. In addition, the taste has also improved, making it heavier and smoother, with a fragrant, sweet and refreshing taste for a refreshing drink.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and may be implemented in various different forms. The present embodiments are merely provided to ensure that the disclosure of the present invention is complete and to provide a general understanding of the technical field to which the present invention pertains. It is provided to fully inform the skilled person of the scope of the present invention, and the present invention is only defined by the scope of the claims.

The terminology used herein is for describing embodiments and is not intended to limit the invention. As used herein, singular forms also include plural forms, unless specifically stated otherwise in the context. As used in the specification, “comprises” and/or “comprising” does not exclude the presence or addition of one or more other elements in addition to the mentioned elements.

Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used with meanings commonly understood by those skilled in the art to which the present invention pertains. Additionally, terms defined in commonly used dictionaries are not interpreted ideally or excessively unless clearly specifically defined.

Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings.

Prior to explanation, the meaning of terms used in this specification will be briefly explained. However, since the explanation of terms is intended to aid understanding of the present specification, it should be noted that if it is not explicitly described as limiting the present invention, it is not used in the sense of limiting the technical idea of the present invention.

The present invention for achieving the above-mentioned object is a method for producing a health drink using fruits and vegetables including red beet root, carrots, apples, pineapples and lemons, S1) selected from red beet roots, carrots, apples, pineapples and lemons. Low-pressure squeezing of one or more substances; and S2) a method of producing a health drink using fruit and vegetables, comprising the step of non-heating and ultra-high pressure sterilization of the juice obtained above, and a fruit and vegetable drink produced by the method with an excellent effect of improving serum lipids. The present invention will be described in detail below with reference to the drawings.

The present invention is a method for producing a health drink using fruits and vegetables including red beet roots, carrots, apples, pineapples and lemons, comprising: S1) low-pressure squeezing of one or more selected from red beet roots, carrots, apples, pineapples and lemons; step; and S2) non-heating ultra-high pressure sterilization of the juice obtained above. It provides a method for producing a health drink using fruits and vegetables.

The present invention further includes pineapple and lemon in a fruit and vegetable drink composed of red beet root, carrots, and apples, adds the sweet and sour taste of pineapple, contains an enzyme called bromelain to aid digestion, and stimulates the sense of taste through the freshness of lemon. It has the effect of promoting metabolism. In addition, low-pressure juice is used instead of high-pressure juice, and ultra-high pressure sterilization without heat is used to reduce the bitter taste of beets and increase antioxidant components, which are excellent for improving serum lipids. In particular, it preserves nutrients as much as possible by not applying heat, increases the intake of heat-sensitive vitamins, enzymes, and antioxidants, provides good fiber intake, and has an excellent blood circulation improvement effect. In addition, the taste has also improved, making it heavier and smoother, with a fragrant, sweet and refreshing taste for a refreshing drink.

The red beet roots and carrots are prepared by washing the roots and peeling them. Apples, pineapples, and lemons are also washed and peeled to prepare the pulp.

The red beet root, carrot, apple, pineapple and lemon can be put in an appropriate amount into a juicer and squeezed all at once, or one or more ingredients can be squeezed and then mixed. Specifically, after extracting each ingredient, that is, red beet root juice, carrot juice, apple juice, pineapple juice, and lemon juice can be mixed in an appropriate ratio.

According to an embodiment of the present invention, step S1) may include low-pressure squeezing each of red beet root, carrot, apple, pineapple, and lemon, and then mixing them.

The beverage of the present invention is extracted using low-pressure juice at a low temperature without using a blade or high-pressure extraction. Specifically, the juice pressure is 1800 psi, and the maximum pressure is 40 psi or less during compression. If the juice is extracted at a higher pressure than this, even the oil will be extracted, resulting in a bitter taste, and if the pressure is lower than this, the extraction efficiency may be low.

According to an embodiment of the present invention, the mixing ratio of the red beet root, carrot, apple, pineapple and lemon juice (i.e., red beet root juice, carrot juice, apple juice, pineapple juice and lemon juice) is relative to the total weight of the beverage, respectively. It may be 3 to 20% by weight, 10 to 30% by weight, 20 to 50% by weight, 20 to 50% by weight, and 1 to 10% by weight. More preferably, the mixing ratio of red beet root, carrot, apple, pineapple, and lemon juice is 5 to 10% by weight, 15 to 20% by weight, 30 to 40% by weight, and 30 to 40% by weight, respectively, based on the total weight of the beverage. It may be 3 to 7% by weight. If it is within the above range, the drink tastes good and the effect of improving serum lipids is excellent.

According to an embodiment of the present invention, the maximum pressure during compression of the juice in step S1) may be 40 psi or less. Specifically, the juice pressure is 1800 psi, and the maximum pressure is 40 psi or less during compression. If the juice is extracted at a higher pressure than this, even the oil will be extracted, resulting in a bitter taste, and if the pressure is lower than this, the extraction efficiency may be low.

According to an embodiment of the present invention, step S2) may be performed at a pressure of 3000 to 9000 bar. Specifically, it may be performed at a pressure of 3500 to 8000 bar. When sterilizing within the above range, the destruction of nutrients is reduced without heating, and a beverage with excellent serum lipid improvement effect and excellent preservation can be produced.

The present invention also provides a method for producing a health drink using fruits and vegetables prepared by the above-described method.

The present invention also provides a method for producing a beverage composition for improving serum lipids containing red beet root, carrot, apple, pineapple and lemon, S1) low-pressure extraction of at least one selected from red beet root, carrot, apple, pineapple and lemon. steps; and S2) providing a method for producing a beverage composition for improving serum lipids, comprising the step of non-heating and ultra-high pressure sterilizing the juice obtained above.

The specific details of each step are the same as described above for the fruit and vegetable drink.

According to an embodiment of the present invention, step S1) may include the step of low-pressure squeezing each of red beet root, carrot, apple, pineapple, and lemon, and then mixing them. Specifically, the juice pressure is 1800 psi, and the maximum pressure is 40 psi or less during compression. If the juice is extracted at a higher pressure than this, even the oil will be extracted, resulting in a bitter taste, and if the pressure is lower than this, the extraction efficiency may be low.

According to an embodiment of the present invention, the mixing ratio of the red beet root, carrot, apple, pineapple and lemon juice is 3 to 20% by weight, 10 to 30% by weight, 20 to 50% by weight, and 20 to 20% by weight, respectively, based on the total weight of the beverage. It can be 50% by weight, and 1 to 10% by weight. More preferably, the mixing ratio of red beet root, carrot, apple, pineapple, and lemon juice is 5 to 10% by weight, 15 to 20% by weight, 30 to 40% by weight, and 30 to 40% by weight, respectively, based on the total weight of the beverage. It may be 3 to 7% by weight. If it is within the above range, the drink tastes good and the effect of improving serum lipids is excellent.

According to an embodiment of the present invention, the maximum pressure during compression of the juice in step S1) may be 40 psi or less. Specifically, the juice pressure is 1800 psi, and the maximum pressure is 40 psi or less during compression. If the juice is extracted at a higher pressure than this, even the oil will be extracted, resulting in a bitter taste, and if the pressure is lower than this, the extraction efficiency may be low.

According to an embodiment of the present invention, step S2) may be performed at a pressure of 3000 to 9000 bar. Specifically, it may be performed at a pressure of 3500 to 8000 bar. When sterilizing within the above range, the destruction of nutrients is reduced without heating, and a beverage with excellent serum lipid improvement effect and excellent preservation can be produced.

The present invention also provides a beverage composition for improving serum lipids prepared by the method described above.

The beverage composition of the present invention has no particular limitations on the liquid components other than containing the above compounds as essential ingredients in the indicated proportions, and may contain various flavoring agents or natural carbohydrates as additional ingredients like ordinary beverages. Examples of the above-mentioned natural carbohydrates include monosaccharides, such as disaccharides such as glucose and fructose, polysaccharides such as maltose and sucrose, and common sugars such as dextrins and cyclodextrins. , sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those described above, natural flavoring agents (thaumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.) can be advantageously used. Preferably, natural flavoring agents are used. do.

<Manufacturing example>

10 kg of red beet roots, 20 kg of carrots, 40 kg of apples, 40 kg of pineapples, and 10 kg of lemons were washed in clean water, peeled, and squeezed using a juicer at a pressure of 1800 psi and a maximum of 40 psi when pressed to obtain each juice. . Examples and comparative examples were prepared by mixing the juice obtained from each according to the ratio according to the table below.

Example 1 Comparative Example 1 Comparative Example 2 Mixing ratio (%) Red beet root juice 8.8 8.8 13.2 carrot 17.5 17.5 26.2 apologize 35.1 35.1 52.6 pineapple 33.3 33.3 - lemon 5.3 5.3 7.9 Maximum pressure when crimping (psi) 40 3000 40 Sterilization temperature (℃) room temperature 200 room temperature Sterilization pressure (psi) 700mpa7000 - 600mpa
6000

<Experimental example>

1. Sensory evaluation

Sensory evaluation was performed on the examples and comparative examples prepared above. Sensory evaluation was conducted on 100 men and women in their 20s to 50s. (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good)

Example Comparative Example 1 Comparative Example 2 bitter 4.7 3.2 4.1 sweetness 4.3 4.1 3.5 salty 4.5 3.2 3.4 Passing the throat 4.8 3.5 3.2 refreshing 4.4 4.1 4.0 overall flavor 4.6 3.4 3.6

2. Total polyphenol content For the examples and comparative examples prepared above, the polyphenol content was measured using the Folin-Deni method. Add 100 μL of Folinciocalteus' phenol reagent to each of the prepared 1 mL samples 1 to 3 and react for 5 minutes at room temperature. Then, add 200 μL of Na ₂ CO ₃ solution (7%, w/v) and 700 μL of distilled water and react for 1 hour at room temperature. I ordered it. After reaction, absorbance was measured at 720 nm, and the total polyphenol content of the extract was expressed using a standard calibration curve prepared using gallic acid.

Example Comparative Example 1 Comparative Example 2 Total polyphenol content (mg GAE/100ml) 175.2 120.0 132.3

3. Effect of improving serum lipids The experimental animals used in this experimental example were 4-week-old male SD rats (body weight 90 ± 10 g). The experimental animals were grouped into 10 each and placed in open-type breeding cages, and after being preliminarily reared for 7 days as general feed, the Examples, Comparative Examples 1, and 2 were fed together with the diet. In the case of diet, 15% of body weight was calculated and weighed and fed at a certain time. And the temperature (22 ± 1°C), humidity (50 ± 10%), and light and dark (12 hours, lighting cycle from 08:00 to 18:00) of the breeding room were strictly controlled. After administration for 8 weeks, blood was collected and serum lipids were measured, and the results are as follows.

Example Comparative Example 1 Comparative Example 2 Serum lipids (mg/dl) 45.2 50.1 52.7

In the above, the applicant has described preferred embodiments of the present invention, but such embodiments are only examples that implement the technical idea of the present invention, and no changes or modifications can be made to the present invention as long as the technical idea of the present invention is implemented. It should be interpreted as falling within the scope.

Claims (6)

A method of manufacturing a health drink using fruits and vegetables including red beet root, carrots, apples, pineapples and lemons,
S1) Low-pressure squeezing of one or more selected from red beet roots, carrots, apples, pineapples, and lemons; and
S2) A method for producing a health drink using fruits and vegetables, comprising the step of non-heating and ultra-high pressure sterilizing the juice obtained above. The method of claim 1, wherein step S1) includes extracting red beet root, carrot, apple, pineapple, and lemon under low pressure and then mixing them. The method of claim 2, wherein the mixing ratio of the red beet root, carrot, apple, pineapple and lemon juice is 3 to 20% by weight, 10 to 30% by weight, 20 to 50% by weight, and 20 to 50% by weight, respectively, based on the total weight of the beverage. %, and 1 to 10% by weight. A method of producing a health drink using fruits and vegetables. The method of claim 1, wherein the maximum pressure during compression of the juice in step S1) is 40 psi or less. The method of claim 1, wherein step S2) is performed at a pressure of 3000 to 6000 bar. A method of producing a health drink using fruits and vegetables prepared by the method according to claims 1 to 5.