KR970025451A - Green vegetable beverage and its manufacturing method - Google Patents

Green vegetable beverage and its manufacturing method Download PDF

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Publication number
KR970025451A
KR970025451A KR1019950042100A KR19950042100A KR970025451A KR 970025451 A KR970025451 A KR 970025451A KR 1019950042100 A KR1019950042100 A KR 1019950042100A KR 19950042100 A KR19950042100 A KR 19950042100A KR 970025451 A KR970025451 A KR 970025451A
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KR
South Korea
Prior art keywords
weight
pigment
green
juice
safflower
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KR1019950042100A
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Korean (ko)
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KR100320594B1 (en
Inventor
김준영
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이영종
주식회사 롯데삼강
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Priority to KR1019950042100A priority Critical patent/KR100320594B1/en
Publication of KR970025451A publication Critical patent/KR970025451A/en
Application granted granted Critical
Publication of KR100320594B1 publication Critical patent/KR100320594B1/en

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Abstract

본 발명은 녹색채소를 주원료로 한 음료 및 그 제조방법에 관한 것으로서, 신선초나 샐러리등 기타 녹색채소를 주원료로 하는 음료제조시에 치자열매 및 홍화로부터 추출한 천연색소를 소량첨가하여 녹색을 보강함으로써 살균처리하더라도 특유의 녹색을 간직할 수 있으며 이로인해 캔이나 유리병에 충전하여 장기간 유통가능한 음료를 제조하는 방법에 관한 것이다.The present invention relates to a beverage containing green vegetables as a main raw material and a method for manufacturing the same, which are sterilized by reinforcing green by adding small amounts of natural pigments extracted from gardenia berry and safflower during the production of beverages containing fresh green vinegar or celery as main raw materials Even if treated, the unique green color can be retained, and thus, the present invention relates to a method for producing a beverage which can be distributed for a long time by filling a can or a glass bottle.

Description

녹색채소를 주원료로 한 음료 및 그 제조방법Green vegetable beverage and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (4)

명일엽, 샐러리 파슬리, 근대, 케일 또는 오이를 주원료로 하고, 여기에 당근즙, 토마토즙 또는 사과즙, 감미료 및 첨가하여 이루어진 음료 조성물에 있어서, 상기 조성에 치자헝 색소 및 홍화황 색소의 혼합색소 0.01∼0.2중량%를 첨가하여 이루어진 것을 특징으로 하는 녹색채소를 주원료로 한 음료조성물.In a beverage composition comprising fresh day celery, celery parsley, chard, kale or cucumber as a main ingredient, carrot juice, tomato juice or apple juice, sweeteners, and addition, 0.01-0.05 A beverage composition based on green vegetables, characterized in that by adding 0.2% by weight. 녹색채소중 혼합물 50∼60중량%에 당근즙 0.01-0.2중량%, 토마토즙 0.05∼0.3중량%, 사과즙 45-55중량%, 액상과당 1∼2중량%, 이스코르빈산 0.01-0.05중량%, 구연산 0.05∼0.4중량%, 치자청 색소 및 홍화황 색소의 혼합색소 0.01∼0.2중량%를 첨가한 후 90∼100℃에서 살균처리하는 것을 특징으로 하는 녹색 채소를 주원료로 한 음료의 제조방법.50-60% by weight of the mixture in green vegetables, 0.01-0.2% by weight carrot juice, 0.05-0.3% by weight tomato juice, 45-55% by weight apple juice, 1-2% by weight fructose, 0.01-0.05% by weight iscorbic acid, A method for producing a beverage containing green vegetables as a main ingredient, which is sterilized at 90 to 100 ° C after adding 0.05 to 0.4% by weight of citric acid, 0.01 to 0.2% by weight of mixed pigments of gardenia pigment and safflower pigment. 제1항 또는 제2항에 있어서, 상기 치자청 색소 및 홍화황 색소의 혼합색소는 치자청 색소 20∼훈중량%, 홍화황 색소 20∼30중량% 및 부형제 40∼60중량%로 이루어진 것임을 특징으로 하는 녹색채소를 주원료로 한 음료조성물.According to claim 1 or claim 2, wherein the mixed pigment of the gardenia pigment and safflower sulfur pigment is characterized by consisting of 20 to 100% by weight of the gardenia pigment, 20 to 30% by weight of the safflower pigment and 40 to 60% by weight of the excipient Beverage composition with green vegetables as main ingredient. 제2항에 있어서, 상기 녹색채소중 혼합물은 명일엽 3∼5중량%, 샐러리 65∼70중량% 파슬리 10∼20중량%, 근대 2∼5중량%, 케일 1∼5중량% 및 오이 10∼20중량% 각각을 세척 분쇄한 다음 착즙하고 여과하여 여과액을 65∼70℃에서 증발농축시킨 다음, -20∼-l8℃에서 냉동 보관한 후 해동한 것을 사용하는 것을 특징으로 하는 녹색채소를 주원료로 한 음료의 제조방법.According to claim 2, wherein the green vegetable mixture is 3 to 5% by weight of bright leaf, 65 to 70% by weight parsley 10 to 20% by weight, 2 to 5% by weight, 1 to 5% by weight of kale and 10 to 20 cucumber After washing and crushing each of the weight percent, the filtrate was evaporated and concentrated by evaporation at 65-70 ° C., and then frozen and stored at -20∼-8 ° C., followed by thawing. Method of making a drink. ※ 참고사항:최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950042100A 1995-11-18 1995-11-18 Green vegetable beverage and its manufacturing method KR100320594B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950042100A KR100320594B1 (en) 1995-11-18 1995-11-18 Green vegetable beverage and its manufacturing method

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Application Number Priority Date Filing Date Title
KR1019950042100A KR100320594B1 (en) 1995-11-18 1995-11-18 Green vegetable beverage and its manufacturing method

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KR970025451A true KR970025451A (en) 1997-06-24
KR100320594B1 KR100320594B1 (en) 2002-04-22

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990045896A (en) * 1999-02-06 1999-06-25 이석인 Gruel having fruit and vegetable and method thereof
KR20030070467A (en) * 2002-02-25 2003-08-30 박장기 Cucumber beverage and preparing method of the same
CN109077201A (en) * 2018-06-21 2018-12-25 渤海大学 A kind of compound vegetable juice beverage and preparation method thereof

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100473397B1 (en) * 2002-06-27 2005-03-08 오성천 Functional Beverage Containing Cucumber and Herb Extract
CN104473263A (en) * 2014-11-28 2015-04-01 苏州苏东庭生物科技有限公司 Processing method of composite fruit-vegetable juice with cucumbers and tomatoes
CN104982992A (en) * 2015-04-17 2015-10-21 邹健 Tomato health beverage and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990045896A (en) * 1999-02-06 1999-06-25 이석인 Gruel having fruit and vegetable and method thereof
KR20030070467A (en) * 2002-02-25 2003-08-30 박장기 Cucumber beverage and preparing method of the same
CN109077201A (en) * 2018-06-21 2018-12-25 渤海大学 A kind of compound vegetable juice beverage and preparation method thereof

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