KR0134024B1 - Beverage from kiwi and its method - Google Patents
Beverage from kiwi and its methodInfo
- Publication number
- KR0134024B1 KR0134024B1 KR1019970008707A KR19970008707A KR0134024B1 KR 0134024 B1 KR0134024 B1 KR 0134024B1 KR 1019970008707 A KR1019970008707 A KR 1019970008707A KR 19970008707 A KR19970008707 A KR 19970008707A KR 0134024 B1 KR0134024 B1 KR 0134024B1
- Authority
- KR
- South Korea
- Prior art keywords
- minutes
- red ginseng
- licorice
- degrees celsius
- heat
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract description 5
- 244000298697 Actinidia deliciosa Species 0.000 title abstract description 3
- 235000009436 Actinidia deliciosa Nutrition 0.000 title abstract description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 title abstract 2
- 235000013361 beverage Nutrition 0.000 title description 11
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 10
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 9
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 9
- 229940010454 licorice Drugs 0.000 claims abstract description 9
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 7
- 229930091371 Fructose Natural products 0.000 claims abstract description 7
- 239000005715 Fructose Substances 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 229910052801 chlorine Inorganic materials 0.000 claims description 2
- 239000000460 chlorine Substances 0.000 claims description 2
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- 238000003306 harvesting Methods 0.000 claims description 2
- 239000006228 supernatant Substances 0.000 claims description 2
- 241000202807 Glycyrrhiza Species 0.000 claims 3
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 241001474374 Blennius Species 0.000 claims 1
- 108010059820 Polygalacturonase Proteins 0.000 claims 1
- 239000007853 buffer solution Substances 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 108010093305 exopolygalacturonase Proteins 0.000 claims 1
- 229920001542 oligosaccharide Polymers 0.000 claims 1
- 150000002482 oligosaccharides Chemical class 0.000 claims 1
- 108020004410 pectinesterase Proteins 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 238000010792 warming Methods 0.000 claims 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 10
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 5
- 239000001569 carbon dioxide Substances 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 2
- 244000298715 Actinidia chinensis Species 0.000 abstract 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 229910052799 carbon Inorganic materials 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 7
- 244000303040 Glycyrrhiza glabra Species 0.000 description 6
- 235000014171 carbonated beverage Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 240000003086 Cynanchum laeve Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- OWYWGLHRNBIFJP-UHFFFAOYSA-N Ipazine Chemical compound CCN(CC)C1=NC(Cl)=NC(NC(C)C)=N1 OWYWGLHRNBIFJP-UHFFFAOYSA-N 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000019506 cigar Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000010409 ironing Methods 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 참다래(Kiwifruit; Actinidia chinensis, Planch)를 주재로하고 여기에 홍삼(Korean Red Ginseng; Panax ginseng C. A. Meyer)과 감초 및 과당 혹은 오리고당을 첨가하거나 이에 이산화 탄소를 3배의 용량으로 충진하여 제조되는 건강음료 및 그 제조방법에 관한 것이다.The present invention is based on Kiwifruit (Acinidia chinensis, Planch), and the red ginseng (Korean Red Ginseng; Panax ginseng CA Meyer) and licorice and fructose or duck sugar or by adding three times the carbon dioxide It relates to a health beverage to be produced and a method of manufacturing the same.
참다래는 1906년 중국에서 뉴질랜드로 입식된 동양 원종의 덩굴나무 열매로서 비타민 씨(Vit. C)가 풍부하여(100mg/100g 과일) 건강에 유익한 과일이다. 뉴질랜드가 참다래를 세계시장에 수출하기 시작한 것은 세계 제2차 대전 이후이며, 그후 미국에서도 1960년도부터 캘리포니아에서 대량 생산하게 되고, 이어서 일본에서도 양산에 들어갔으며, 우리나라도 1985년도부터 전남을 위시하여 제주도등지에서 대량생산하게되어, 이제는 년간 약 10,000톤을 넘는 생산고를 기록하게 되었다. 그리고 참다래를 가공하여 음료(Drink)로 개발하여 시판도 농협을 중심으로 이루어지고 있으나, 참다래의 특성에 의하여 매우 신맛을 갖는 음료로서 세계시장을 향한 경쟁에서 살아 남기 위해서는 보다 여러나라 사람들의 입맛에 맞으며 건강에 좋은 음료의 개발이 시급한 현실을 감안하고, 더우기 생산량의 약 25%는 그 모양, 크기, 결함등으로 가공이 필수적인 것을 고려하여 장기저장이 가능하고 건강에 좋은 음료의 개발이 요구되었다.A blue vine is an oriental vine fruit stocked in New Zealand from China in 1906 and rich in vitamin C (100 mg / 100 g fruit), which is good for health. New Zealand began to export tuna to the world market after World War II, after which the United States mass-produced in 1960 from California, and then mass-produced in Japan, and Korea also in Jeonnam, including Jeonnam since 1985. Mass production on the backland has resulted in production of over 10,000 tons per year. In addition, the tuna is processed and developed as a drink, which is marketed mainly in Nonghyup. However, it is very sour due to the characteristics of the tuna, which is more suitable for people's tastes in order to survive the competition for the world market. In view of the urgent need to develop healthy beverages, more than 25% of the production volume required long-term storage and development of healthy beverages, considering that processing is essential due to its shape, size, and defects.
본 발명은 이러한 시대적 요구에 부응하기 위하여 우리나라 특유의 홍삼을 다려서 그 추출물과 감초 및 과당을 적정량 넣어서 건강음료로 개발함과 동시에 저장 수명과 기호 등을 고려하여 이산화 탄소를 3배의 용량을 충진하여 독특한 과일 건강 음료를 생산 이를 세계 여러 나라사람들이 손 쉽게 마실수 있도록 하였다.In order to meet the demands of the times, the present invention is developed as a healthy beverage by adding the appropriate amount of extract, licorice and fructose by ironing red ginseng unique to Korea and at the same time filling the capacity of carbon dioxide three times in consideration of shelf life and preferences. Produces a unique fruit health drink that makes it easy for people from all over the world to drink.
본 발명의 상세한 사항을 공정별로 실시예를 들어 상세히 설명하면 다음과 같다.Details of the present invention will be described in detail by way of examples according to processes.
제1공정(원료조제공정)First step (raw material preparation process)
제1단계(참다래즙제조)Step 1 (Mandarin juice production)
완전히 익은 참다래를 수확하여 약2주간 냉장한후 유리염소 5ppm이 들어있는 식수로 세척하여 냉장고에서 하루밤 물을 말린다음 분쇄기를 사용하여 rpm1,600 회전속도를 적용 참다래를 깨는 동시에 착즙기를 이용하여(0.84mm망을 사용) 즉각적으로 착즙하여 씨와 껍질을 분리한다. 참다래 즙은 곧장 바로 섭씨 100도에서 30초간 열교환기를 사용하여 열처리하고 즉시 냉각하여 하루밤 냉장한다.After harvesting the ripe tuna, refrigerated for about 2 weeks, wash it with drinking water containing 5ppm of free chlorine, and then dry the water overnight in the refrigerator, then apply rpm1,600 rotation speed using a grinder to break the tuna, while using a juicer (0.84 Instantly squeeze to separate seeds and husks. Sesame juice is heat-treated immediately using a heat exchanger for 30 seconds at 100 degrees Celsius and immediately cooled and refrigerated overnight.
제2단계(홍삼추출물제조)Second Step (Manufacturing Red Ginseng Extract)
100그람의 홍삼분말을 700ml 증류수에 넣어 8시간 가열 추출한다음, 재탕은 50ml의 증류수로 동일 방법으로 2번 추출한다. 이 추출물을 원심분리(8,000xg에서 10분)하여 상등액을 취하여 1,600ml를 만든다.100 grams of red ginseng powder was added to 700 ml of distilled water and extracted by heating for 8 hours, and re-tang was extracted twice with 50 ml of distilled water. The extract is centrifuged (10 min at 8,000xg) to take the supernatant to make 1600 ml.
제3단계(감초추출물제조)Third step (Liquorice extract production)
분말 감초 100그람에 증유수 500ml을 사용 홍삼 추출요령과 같은 방법으로(재탕은 300ml을 사용)추출물 1,000ml를 만든다.Use 100 ml of powdered licorice and 500 ml of brine. Use the same method to extract red ginseng (use 300 ml for ash) to make 1,000 ml of extract.
제4단계(팩틴 효소조제)4th Step (Preparation of Pectin Enzyme)
일가짐 100(Ciba+Geigy Corp.) 4g를 1릿터의 0.01M의 인산 완충용액에 용해하여 사용한다.4 g of Cigar 100 (Ciba + Geigy Corp.) is dissolved in 1 liter of 0.01 M phosphate buffer.
제2공정(음료제조공정)2nd process (beverage manufacturing process)
제5단계(일반음료제조)5th Step (General Beverage Production)
냉각된 제1단계 조제된 참다래즙을 섭씨 40도로 가온하여 제4단계에서 조제된 효소를 첨가하여 30분간 반응시킨 다음 섭씨 80도로 10분간 가열처리하였다. 첨가한 추출물의 량을 고려하여 같은 용량의 물을 가하여 원심분리(8,000xg에서 10분)하여 얻은 용액에 홍삼, 감초, 및 과당을 넣어서 일반 음료를 제조한다. 일반음료는 에나멜도포된 캔에 넣어서 80℃에서 10분간 열처리 한후 봉인하여 5분간 뒤집어 둔다음 냉각하였다.The cooled first step prepared sesame juice was heated to 40 degrees Celsius, the enzyme prepared in the fourth step was added and reacted for 30 minutes, and then heated for 10 minutes at 80 degrees Celsius. Considering the amount of the added extract, the same volume of water was added to the solution obtained by centrifugation (10 minutes at 8,000xg) to add red ginseng, licorice, and fructose to prepare a general beverage. The general beverage was placed in an enamel coated can, heat treated at 80 ° C. for 10 minutes, sealed, inverted for 5 minutes, and cooled.
제6단계(탄산음료제조)6th step (carbonated beverage manufacturing)
이산화 탄소는 18릿터드리 알루미늄통을 사용, 1.05kg/cm2압력하에서 냉장실(섭씨 1도)에서 3일간 충진하였다. 이 탄산음료는 맥주 병에 넣어 크라운 병뚜껑으로 봉인 섭씨 77도에서 20분간 열처리하고, 냉각하였다.Carbon dioxide was filled in a refrigerating chamber (1 degree Celsius) for 3 days under a pressure of 1.05 kg / cm 2 using an 18 liter litre aluminum barrel. The soda was placed in a beer bottle and heat-treated at 77 degrees Celsius for 20 minutes, sealed with a crown bottle cap, and cooled.
본 발명의 건강음료 제조를 위한 구체적인 실시 사양은 표1과 같으며, 참다래 9,950kg, 홍삼 50g, 감초 25g, 과당 500g, 효소 1000unit이다.Specific implementation specifications for the production of health drinks of the present invention are shown in Table 1, 9,950kg, red ginseng 50g, licorice 25g, fructose 500g, enzyme 1000unit.
주기 : 증유수 합계 9릿터가 각조제에 밑으로 사용되었으며, 추출물이 사용된 것을 환산하여 표시한 것임.Cycle: Total 9 liters of additional water was used for each preparation. The extract was used in terms of extract.
이상 설명한 공정별 단계별로 설명하고 실시예를 들어 설명한 바와 같이 제조된 본 발명 건강음료의 적성을 평가하기 위하여 관능검사를 실시하였다. 관능검사는 건강 음료를 3개월간 냉장한 다음, 14명의 선발된 관능검사요원으로하여금 시험하고, 또 물리적, 화학적 분석을 실시한 결과는 표2, 3과 같고 그결과 맛이 좋으며 훌륭한 탄산음료로 평가되었다. 관능검사 결과는 표4와 같이 탄산음료나 비탄산 음료 모두 참다래+홍삼+효소처리군이 양호함을 알 수 있었다.The sensory test was carried out to evaluate the aptitude of the health beverage of the present invention prepared as described for each step described above and described as an example. The sensory test was conducted by refrigeration of healthy beverages for 3 months, followed by 14 selected sensory test personnel, and the results of physical and chemical analysis were shown in Tables 2 and 3. . As a result of sensory evaluation, as shown in Table 4, both carbonated beverages and non-carbonated beverages were found to be good in Sesame + Red Ginseng + enzyme treatment group.
채점기준 : 10-9, 최상 : 8-7, 우수 : 6-5, 양호 : 4-3, 보통 : 2-1, 저질.Scoring criteria: 10-9, Best: 8-7, Excellent: 6-5, Good: 4-3, Normal: 2-1, Low quality.
* : 95% 확율수준에서 현저한 차이. ** : 99% 확율 수준에서 현저한 차이.*: Significant difference at 95% probability level. **: Significant difference at 99% probability level.
(1) : 참다래만 사용한 시험구. (2) : 참다래+팩틴 효소처리구(1): A test piece using only tuna. (2): Champaign + Pectin Enzyme Treatment Zone
(3) : 참다래+홍삼 첨가구. (4) : 참다래+효소+홍삼 첨가구.(3): Addition of sesame seeds + red ginseng. (4): Addition of sesame seeds + enzyme + red ginseng.
이상 네종류는 이산화 탄소 3배용량 충진한 탄산 음료.The four types above are carbonated drinks filled with carbon dioxide triple.
(5) : 참다래만 사용한 시험구. (6) : 참다래+팩틴 효소처리구.(5): A test piece which used only tuna. (6): sesame + pectin enzyme treatment.
(7) : 참다래+홍삼첨가구. (8) : 참다래+효소+홍삼 첨가구.(7): Blue tuna + red ginseng furniture. (8): Addition of sesame seeds + enzyme + red ginseng.
이상 네종류는 비탄산 음료임.All four types are non-carbonated drinks.
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| KR19940022762 | 1994-09-01 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100323135B1 (en) * | 1999-05-19 | 2002-02-04 | 방인수 | method for manufacture in drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100323135B1 (en) * | 1999-05-19 | 2002-02-04 | 방인수 | method for manufacture in drink |
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