KR102407252B1 - Functionally Improved Apple and Ginger Juice and Their Preparation Method - Google Patents

Functionally Improved Apple and Ginger Juice and Their Preparation Method Download PDF

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KR102407252B1
KR102407252B1 KR1020190078993A KR20190078993A KR102407252B1 KR 102407252 B1 KR102407252 B1 KR 102407252B1 KR 1020190078993 A KR1020190078993 A KR 1020190078993A KR 20190078993 A KR20190078993 A KR 20190078993A KR 102407252 B1 KR102407252 B1 KR 102407252B1
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extract
ginger
apple
minutes
juice
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KR1020190078993A
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KR20210003362A (en
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김한규
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김한규
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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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N1/00—Machines or apparatus for extracting juice
    • A23N1/02—Machines or apparatus for extracting juice combined with disintegrating or cutting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N4/00—Machines for stoning fruit or removing seed-containing sections from fruit, characterised by their stoning or removing device
    • A23N4/12—Machines for stoning fruit or removing seed-containing sections from fruit, characterised by their stoning or removing device for coring fruit
    • A23N4/14—Machines for stoning fruit or removing seed-containing sections from fruit, characterised by their stoning or removing device for coring fruit for apples, pears or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N7/00—Peeling vegetables or fruit
    • A23N7/08—Peeling vegetables or fruit for peeling fruit and removing seed-containing sections
    • 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
    • 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
    • A23V2250/214—Tea

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

본 발명은 우리 농산물의 고(高)부가가치화와 소비자 편리성의 일환으로 사과의 기능성 향상과 기능성이 이미 알려진 생강과 융합 식품 제조로 사과와 생강 혼합 즙 제조 방법에 관한 것으로, 더욱 상세하게는 제 1단계는 사과 추출물 제조(세척→씨빼기→껍질 제거→절단→압착(갈음)→여과→추출물)단계, 제2 단계는 생강 추출물 제조(세척→껍질 제거→절단→압착(갈음)→여과→추출물)단계, 제 3단계는 1단계의 사과 추출물과 1단계 생강 추출물의 혼합(90~95 : 5~10, w/w) 단계, 제 4단계는 22~25℃에서 24~48시간 숙성 단계, 제 5단계는 제 4단계의 숙성된 내용물을 121℃,1.5기압, 1시간 가열하여 포장 후 살균된 물 75~80℃에서 15분 살균 단계, 제 6단계는 제품화 단계를 포함하는 사과-생강 혼합 즙 및 그 제조방법에 관한 것이다.The present invention relates to a method for producing a mixed juice of apple and ginger by manufacturing a fusion food with ginger, which is already known to improve the functionality and functionality of apples as part of the high added value of our agricultural products and consumer convenience. Step 2 is apple extract production (washing → deseeding → peeling → cutting → pressing (ground) → filtration → extract) step, and the second step is ginger extract production (washing → peeling → cutting → pressing (grinding) → filtration → extract) ), the third step is the mixing of the apple extract of the first step and the ginger extract of the first step (90~95: 5~10, w/w) step, the fourth step is a step of aging at 22~25℃ for 24~48 hours, Step 5 is a step of sterilizing the aged contents of step 4 at 121°C, 1.5 atm, and 1 hour, sterilizing water at 75-80°C for 15 minutes after packaging, and step 6 is an apple-ginger mixture including a commercialization step. It relates to juice and its manufacturing method.

Description

기능성이 향상된 사과와 생강 혼합 즙 및 그 제조방법{Functionally Improved Apple and Ginger Juice and Their Preparation Method}Functionally Improved Apple and Ginger Juice and Their Preparation Method

본 발명은 우리 농산물의 고(高)부가가치화와 소비자 편리성의 일환으로 사과의 기능성 향상과 기능성이 이미 알려진 생강과 융합 식품 제조로 사과-생강 혼합 즙 및 제조방법에 관한 것으로, 더욱 상세하게는, 제 1단계는 사과 추출물 제조(세척→씨빼기→껍질 제거→절단→압착(갈음)→여과→추출물)단계, 제2 단계는 생강 추출물 제조(세척→껍질 제거→절단→압착(갈음)→여과→추출물)단계, 제 3단계는 1단계의 사과 추출물과 1단계 생강 추출물의 혼합(90~95 : 5~10, w/w) 단계, 제 4단계는 22~25℃에서 24~48시간 숙성 단계, 제 5단계는 제 4단계의 숙성된 내용물을 121℃,1.5기압, 1시간 가열하여 포장 후 살균된 물 75~80℃에서 15분 살균 단계, 제 6단계는 제품화 단계를 포함하여 사과와 생강 혼합 즙 및 그 제조방법에 관한 것이다.The present invention relates to an apple-ginger mixed juice and a manufacturing method by manufacturing a fusion food with ginger, which is already known to improve the functionality and functionality of apples as part of the high added value of our agricultural products and consumer convenience, and more specifically, The first step is apple extract production (washing → deseeding → peeling → cutting → pressing (ground) → filtration → extract) step, the second step is ginger extract production (washing → peeling → cutting → pressing (grinding) → filtration) → Extract) step, the third step is the mixing of the apple extract of the first step and the ginger extract of the first step (90~95: 5~10, w/w) step, the fourth step is aging at 22~25℃ for 24~48 hours Step, Step 5, sterilize the aged contents of Step 4 at 121°C, 1.5 atm, and 1 hour, and then sterilize it at 75-80°C for 15 minutes in water sterilized after packaging. It relates to a ginger mixed juice and a method for manufacturing the same.

사과의 원산지는 카프카즈 북방지대라고 알려져 있다. 사과의 주성분은 탄수화물이고 비타민C와 무기염류의 함량은 풍부한 것으로 알려져 있다. 효능으로는 정장작용을 하여 변비해소, 혈당치의 정상화, 혈압 강하, 소염효과, 심장기능강화, 설사 멈춤 등이 있다.The origin of apples is said to be in the northern Caucasus. The main component of apples is carbohydrates, and it is known that they are rich in vitamin C and inorganic salts. Efficacy of the digestive system is to relieve constipation, normalize blood sugar level, lower blood pressure, anti-inflammatory effect, strengthen heart function, stop diarrhea, etc.

생강의 원산지는 인도, 말레이시아 등으로 추정되고 기능성 성분으로 진져론, 쇼가올 등이 있으며 전분, 당, 지질, 유기산 등의 성분이 50%를 차지하고 있다고 알려져 있다. 효능으로는 식욕 상승, 가래 줄임 ,살균, 항균작용, 메스꺼움, 딸꾹질 등을 멈추는 작용이 있다고 알려져 있다. The origin of ginger is estimated to be India and Malaysia, and functional ingredients such as Gingeron and Shogaol are known to account for 50% of the ingredients such as starch, sugar, lipids, and organic acids. Efficacy is known to increase appetite, reduce phlegm, sterilize, antibacterial, and stop nausea and hiccups.

한편 가공으로는 생강차, 술, 소스, 건위제 등의 약용으로 이용되기도 한다. 종래의 즙 제조 기술로는 출원 번호 “10-2008-0067019” “흑마늘 즙의 제조 방법 및 제품”, 출원 번호 “10-2007-0070945” “숙성 마늘 및 숙성 마늘즙의 제조 방법”, 출원 번호 “10-2010-0076108” “사과즙의 제조 방법”, 출원 번호 “10-2004-0019992” “배즙 제조방법 및 그에 의해 제조된 배즙 ”, 출원 번호 “10-2011-0082539” “미나리즙의 제조 방법”, 등록 번호 “10-0566442” “생 칡 고유향을 지닌 알갱이 칡즙 제조 방법” 등록 번호 “10-0986015” “여주와 양파를 이용한 즙의 제조 방법 ”, 등록 번호 “10-1190332” “생 오미자 과즙 및 그 제조 방법 ” 등이 있으며, 코코넛 제조 기술로는 출원 번호“10-2010-0013773” “코코넛보드용 접착제 제조 방법 ”, 출원 번호 “10-2011-0090592” “식품용 컬러 코코넛 분말 및 그의 제조 방법”, 출원 번호 “10-2007-0109865” “코코넛 식생매트 및 그 제조방법”, 출원 번호 “20-2009-0014167” “야자나무의 코코넛을 이용한 식생 매트”, 등록 번호 “10-1941949” “코코넛 화이버가 혼합된 식생토 공급장치”, 등록 번호 “10-0998580” “코코넛 쉘을 이용한 펠릿 및 그 제조 방법” 등록 번호 “20-0415273” “황마(코코넛_식생 포대”, 등록 번호 “10-0824973” “이온 농도들 간 균형 잡힌 수경 재배용 코코넛 코이어 배지 및 수경 재배용 코코넛 코이어 배지 내 이온 함량뜰의 균형잡는 방법” 등이 있으며, 보이차 제조 기술로는 출원 번호 “10-2012-0146673” “보이차 숙차 및 이의 제조 방법”, 출원 번호 “10-2010-0008346” “보이차 추출물을 유효성분으로 포함하는 항암용 조성물 ”, 출원 번호 “10-2016-0052662” “보이차 발효용기”, 출원 번호 “10-2001-0026947” “보이차를 이용한 숙취해소음료, 등이 있으며, 가츠오 부시 제조 기술로는 출원 번호 “10-206-0079671” “쇠고기 육수 조미분과 가쓰오부시 조미분을 이용한 복합조미료 및 그의 제조 방법”, 등록번호“10-1959517” “한천을 첨가한 가쓰오부시 소스 제조방법” 등과 같이 출원 및 등록되었지만 이들은 본 발명과 같이 사과-생강 즙 제조 시 최종 제품의 색상 및 품질 향상을 위하여 코코넛 껍질 섬유,보이차, 가츠오 부시 등을 이용한 제조방법에 관한 기술과 그 사용이 지금까지 보고 된 바가 없었다. On the other hand, it is also used for medicinal purposes such as ginger tea, alcohol, sauce, and gastric juice. Conventional juice manufacturing technology includes Application No. “10-2008-0067019” “Method and Product for Black Garlic Juice”, Application No. “10-2007-0070945” “Method for Manufacturing Aged Garlic and Aged Garlic Juice”, Application No. “ 10-2010-0076108” “Method for producing apple juice”, Application No. “10-2004-0019992” “Method for producing pear juice and pear juice produced therefrom”, Application number “10-2011-0082539” “Method for producing buttercup juice” , Registration No. “10-0566442” “Method for manufacturing arrowroot juice with a unique flavor of raw arrowroot” Registration No. “10-0986015” “Method for preparing juice using bitter gourd and onion”, Registration No. “10-1190332” “Fresh Schisandra juice and its manufacturing method ”, and the like. Coconut manufacturing technology includes Application No. “10-2010-0013773” “Method for manufacturing adhesive for coconut board”, Application No. “10-2011-0090592” “Colored coconut powder for food and manufacturing thereof Method”, Application No. “10-2007-0109865” “Coconut Vegetation Mat and Manufacturing Method”, Application No. “20-2009-0014167” “Vegetable Mat Using Coconut of Palm Trees”, Registration No. “10-1941949” “ Coconut fiber mixed vegetation soil supply device”, Registration No. “10-0998580” “Pellets using coconut shell and manufacturing method thereof” Registration No. “20-0415273” “Jute (coconut_vegetation bag”, Registration No. “10- 0824973” “Balanced between ion concentrations in coconut coir medium for hydroponics and a method for balancing ion content in coconut coir medium for hydroponics”, etc. “Sure Pu’er Tea and Method for Manufacturing It”, Application No. “10-2010-0008346” “Anticancer Composition Containing Pu’er Tea Extract as an Active Ingredient”, Application No. “10-2016-0052662” “Fermentation Vessel for Pu’er Tea”, Application No. “10-2001-0026947” “Hangover relieving drink using Pu’er tea, etc. As for the katsuobushi manufacturing technology, application number “10-206-0079671” “composite seasoning using seasoned beef broth and katsuobushi seasoning and its manufacturing method”, registration number “10-1959517” “Katsuobushi with agar added” Sauce manufacturing method”, etc., but these were applied for and registered as such, but as in the present invention, when manufacturing apple-ginger juice, in order to improve the color and quality of the final product, the technology and the use thereof This has never been reported so far.

사과는 이미 건강식품으로 알려져 있어 그 효능도 정장작용, 혈압 강하, 소염작용 등이 있다고 밝혀져 있다. 한편 따라서 본 발명은 기능성 물질을 함유하고 있는 사과와 신진 대사와 살균 및 항균작용이 있다고 알려진 생강을 식품학적 특성과 궁합을 고려하여 소비자 기호도가 향상된 사과-생강 즙을 제조함에 있어서 친환경 첨단 기술을 적용하여 최종 제품은 새로운 기능성을 함유한 사과-생강 즙의 제조방법을 개발하는데 그 목적이 있다.Apple is already known as a health food, and its effects are also known to have intestinal effects, lowering blood pressure, and anti-inflammatory effects. Meanwhile, according to the present invention, eco-friendly cutting-edge technology is applied in manufacturing apple-ginger juice with improved consumer preference in consideration of nutritive properties and compatibility with apples containing functional substances and ginger, which is known to have metabolic, sterilizing and antibacterial effects. Therefore, the purpose of the final product is to develop a manufacturing method for apple-ginger juice containing new functionalities.

이에 본 발명은, 제 1단계는 원료인 사과를 세척→씨빼기→껍질 제거→절단→압착 및 갈음→여과하는 사과 추출물을 제조하는 단계; 제 2단계는 원료인 생강을 세척→껍질 제거→절단→압착 및 갈음→여과하여 생강 추출물을 제조하는 단계; 제 3단계는 상기 제 1단계의 사과 추출물과 제 2단계 생강 추출물을 90~95 : 5~10 w/w로 혼합하는 단계; 제 4단계는 혼합된 혼합물을 22~25℃에서 24~48시간 숙성하는 단계; 제 5단계는 상기 제 4단계의 숙성된 내용물을 121℃,1.5기압, 1시간 가열하여 포장 후 살균된 물 75~80℃에서 15분 살균하는 단계; 제 6단계는 살균된 내용물을 제품화 단계; 로 이루어지는 것을 기술적 특징으로 한다.Accordingly, the present invention includes the steps of preparing an apple extract that washes the raw apple as a raw material → removes seeds → removes the skin → cuts → compresses and grinds → filtration; The second step is to prepare a ginger extract by washing raw ginger → peeling → cutting → pressing and grinding → filtration; The third step is mixing the apple extract of the first step and the ginger extract of the second step at 90~95: 5~10 w/w; Step 4 is the step of aging the mixed mixture at 22 ~ 25 ℃ 24 ~ 48 hours; The fifth step is to sterilize the aged contents of the fourth step at 121°C, 1.5 atmospheres, 1 hour, and then sterilize at 75-80°C for 15 minutes in sterilized water after packaging; The sixth step is to commercialize the sterilized contents; It is characterized in that it consists of

제 1단계와 제 2단계에서 사과와 생강을 수돗물에 3회 세척 후, 보이차 추출물을 이용하여 85~90℃에서 2분간 스팀 브랜칭(blanching)을 한 것을 기술적 특징으로 한다.The technical feature is that after washing apples and ginger three times in tap water in the first and second steps, steam branching was performed at 85-90° C. for 2 minutes using Pu-erh tea extract.

상기 제 1단계에서 세척된 사과의 씨를 제거한 후, 껍질 제거된 과육은 4등분하고 처리된 껍질은 5㎝로 절단 후 진공 믹서기를 이용하여 5~10분간 압착 및 갈아서 처리된 내용물을 500mL 가지달린 삼각 플라스크를 이용하여 감압은 수돗물에 연결하여 사용하였고, 상기 내용물은 도자기 재질의 부흐너(buchner) 깔대기의 내부에 가아제를 넣고 상기 깔대기와 가아제 사이에 121℃, 1.5 기압, 15분간 고압 증기솥에서 살균된 코코넛 껍질 분말과 솜을 1:1, w/w로 0.2~0.3㎝ 충진하여 코코넛 솜을 만든 후, 여과하여 추출물로 사용한 것을 기술적 특징으로 한다.After removing the seeds of the apples washed in the first step, the peeled flesh is divided into quarters, the treated peel is cut into 5 cm, and then compressed and ground for 5-10 minutes using a vacuum mixer. Using a flask, the reduced pressure was connected to tap water, and the contents were sterilized in a high-pressure steamer at 121° C., 1.5 atm, 15 minutes between the funnel and the gauze, and put gauze inside the Buchner funnel made of porcelain. The technical feature is that the coconut shell powder and cotton are filled with 0.2-0.3 cm at a 1:1, w/w ratio to make coconut cotton, and then filtered and used as an extract.

상기 제 2단계에서 껍질 제거된 생강은 4등분하고 처리된 껍질은 5㎝로 절단 후 진공 믹서기를 이용하여 10분간 압착 및 갈아서 처리한 내용물을 500mL 가지달린 삼각 플라스크을 이용하여 감압은 수돗물에 연결하여 사용하였고 내용물은 도자기 재질의 부흐너(buchner) 깔대기 (지름×높이=11.2㎝×6㎝ )의 내부에 가아제를 넣고 상기 깔대기와 가아제 사이에 121℃, 1.5 기압, 15분간 고압 증기솥에서 살균된 코코넛 껍질 분말과 솜을 1:1, w/w로 0.2~0.3㎝ 충진하여 코코넛 솜을 만든 후 여과하여 추출물로 사용한 것을 기술적 특징으로 한다.In the second step, the peeled ginger is cut into quarters, the treated peel is cut into 5 cm, and the processed contents are compressed and ground for 10 minutes using a vacuum mixer. Coconut sterilized in a high-pressure steam cooker at 121°C, 1.5 atm, 15 minutes between the funnel and the gauze, and the contents were put into the inside of a pottery Buchner funnel (diameter × height = 11.2 cm × 6 cm ). The technical feature is that it is used as an extract by filtering after making coconut cotton by filling 0.2-0.3 cm of shell powder and cotton at 1:1, w/w.

상기 제3단계에서 사과 추출물: 생강 추출물의 혼합비는 90~95 : 5~10(w/w)인 것을 기술적 특징으로 한다.In the third step, the mixing ratio of apple extract: ginger extract is 90-95: 5-10 (w/w).

상기 제 4단계에서 추출된 사과 추출물과 추출된 생강 추출물의 혼합물을 스텐 통을 이용하여 22~25℃에서 24~48시간 숙성하되, 상기 혼합물에 가츠오 부시 추출물을 혼합물 중량 대비 1~10중량%을 첨가하여 숙성하고, 상기 가츠오 부시 추출물은 보이차 30g을 전통 찻 추출기로 90~95℃, 증류수 1500ml로 3분 추출한 것을 보이차 추출물로 하여, 보이차 1000ml에 가츠오부시 10g을 25℃에서 24~48시간 추출한 것을 최종 가츠오 추출물로 사용하는 것을 기술적 특징으로 한다.The mixture of the apple extract extracted in the fourth step and the extracted ginger extract is aged at 22 to 25° C. for 24 to 48 hours using a stainless steel barrel, and Katsuobushi extract is added to the mixture in 1 to 10% by weight based on the weight of the mixture. The Katsuobushi extract is obtained by extracting 30 g of Pueri tea at 90~95℃ using a traditional tea extractor and 1500ml of distilled water for 3 minutes as Puerto tea extract, and 10g of Katsuobushi in 1000ml of Pueri tea at 25℃ 24~48 It is technically characterized to use the time-extracted as the final Katsuo extract.

본 발명의 기능성이 향상된 사과-생강 혼합 즙 및 그 제조방법에 의하면, 기능성을 가지고 있는 사과와 생강을 소비자 기호도와 편리성에 맞추어서 사과-생강즙 제조 시 최종 제품은 기능성 성분과 고유한 맛, 색상 및 향기가 잘 보존된 사과-생강즙은 고기능(高)식품 및 식품학적 가치가 향상된 제품으로 국민 건강에 이바지할 수 있는 유익한 발명이라 하겠다.According to the functionally improved apple-ginger mixed juice and its manufacturing method of the present invention, when apple-ginger juice is manufactured with functional apples and ginger according to consumer preference and convenience, the final product is functional ingredients and unique taste, color and fragrance The well-preserved apple-ginger juice is a high-functional food and a product with improved food value, and is a beneficial invention that can contribute to public health.

도 1 은 본 발명의 바람직한 일 실시 예를 보인 제조 공정도
도 2 사과 압착물의 코코넛 솜 통과 횟수에 따른 사과-생강 즙의 관능평가
도 3 생강 압착물의 코코넛 솜 통과 횟수에 따른 사과-생강 즙의 관능평가
도 4 사과 추출물과 생강 추출물의 혼합비에 따른 사과-생강 즙의 관능평가
도 5 숙성용 가츠오 부시 추출물 첨가 함량(%)에 따른 사과-생강 즙의 관능평가1 is a manufacturing process diagram showing a preferred embodiment of the present invention;
Figure 2 Sensory evaluation of apple-ginger juice according to the number of passes through coconut cotton of the apple squeezed product
Figure 3 Sensory evaluation of apple-ginger juice according to the number of passages of coconut cotton of ginger squeezed product
Figure 4 Sensory evaluation of apple-ginger juice according to the mixing ratio of apple extract and ginger extract
Figure 5 Sensory evaluation of apple-ginger juice according to the content (%) of Katsuo bush extract for ripening

이하, 첨부되는 도면과 관련하여 상기 목적을 달성하기 위한 본 발명의 바람직한 실시 예에 대하여 도 1 내지 도 5를 참고로 하여 설명하면 다음과 같다.Hereinafter, a preferred embodiment of the present invention for achieving the above object will be described with reference to FIGS. 1 to 5 with reference to the accompanying drawings.

본 발명을 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.The present invention will be described in detail with reference to the accompanying drawings as follows.

도 1은 사과-생강 즙 제조 공정도로서 본 발명은, 제 1단계는 사과 추출물 제조(세척→씨빼기→껍질 제거→절단→압착(갈음)→여과→추출물)단계, 제2 단계는 생강 추출물 제조(세척→껍질 제거→절단→압착(갈음)→여과→추출물)단계, 제 3단계는 1단계의 사과 추출물과 1단계 생강 추출물의 혼합(90~95 : 5~10, w/w) 단계, 제 4단계는 22~25℃에서 24~48시간 숙성 단계, 제 5단계는 제 4단계의 숙성된 내용물을 121℃,1.5기압, 1시간 가열하여 포장 후 살균된 물 75~80℃에서 15분 살균 단계, 제 6단계는 제품화 단계를 포함하여 사과-생강 혼합 즙 제조방법으로 그의 구성 및 작용을 통하여 상세히 설명하면 다음과 같다.1 is an apple-ginger juice manufacturing process diagram. In the present invention, the first step is apple extract preparation (washing → removing seeds → peeling → cutting → pressing (grinding) → filtration → extract) step, the second step is preparing ginger extract (washing → peeling → cutting → crushing (ground) → filtration → extract) step, the third step is the mixing of the apple extract of the first step and the ginger extract of the first step (90~95: 5~10, w/w) step, The fourth step is a step of aging at 22~25℃ for 24~48 hours, and the fifth step is heating the aged contents of the fourth step at 121℃, 1.5 atm, for 1 hour, then packaging and sterilized water at 75~80℃ for 15 minutes The sterilization step and the sixth step are described in detail through the composition and action of the apple-ginger mixed juice manufacturing method including the commercialization step.

(1) 사과 추출물 제조단계(1) Apple extract manufacturing step

본 단계는 제 1단계로 사과 추출물 제조 단계이다.This step is the first step of preparing an apple extract.

즉, 세척→씨 빼기/껍질 제거→절단→압착(갈음)→여과→추출물 제조 순서이다.That is, washing→seed removal/removal of skins→cutting→compression (ground)→filtration→extract production sequence.

①사과 세척① Washing apples

경북 안동에서 생산된 사과(1kg)을 수돗물에 3회 세척 후 보이차 추출물을 이용하여 85~90℃에서 2분간 스팀 브랜칭(데치기)으로 처리한 것을 시료로 하였다. Apples (1 kg) produced in Andong, Gyeongbuk were washed 3 times in tap water and then treated with Puer tea extract by steam branching (blanching) for 2 minutes at 85~90℃.

② 씨 빼기/ 껍질 제거 처리② Seed removal/ skin removal treatment

세척된 사과는 애플코어러(사과 씨빼는 기기 : 쿠이지프로, 캐나다)이용하여 씨를 제거 후 껍질은 살균된 칼을 이용하여 수동으로 껍질을 제거하였다. 한편 제거된 껍질은 수돗물에 3회 세척 후 보이차 추출물을 이용하여 85~90℃에서 2분간 스팀 브랜칭(데치기)으로 처리한 것을 과육과 함께 추출물 제조 원료로 사용하였다.After removing the seeds from the washed apples using an apple corer (apple-removing device: Kuijipro, Canada), the peels were manually removed using a sterilized knife. Meanwhile, the removed skin was washed three times in tap water and then steam branching (blanching) for 2 minutes at 85-90° C. using Pu-erh tea extract was used as a raw material for preparing the extract together with the pulp.

③ 절단 / 압착(갈음)③ Cutting / Compression (replacement)

껍질 제거된 과육은 4등분하고 처리된 껍질은 5㎝로 절단 후 진공 믹서기(서한, K-25,한국)를 이용하여 5~10분간 압착 및 갈아서 시료를 처리 하였다. The peeled flesh was cut into quarters and the treated peel was cut into 5 cm pieces, and the samples were processed by pressing and grinding for 5 to 10 minutes using a vacuum mixer (Seohan, K-25, Korea).

④ 여과 및 추출물 제조④ Filtration and extract preparation

본 단계는 ③에서 처리된 내용물을 500mL 가지달린 삼각 플라스크을 이용하여 감압은 수돗물에 연결하여 사용하였고 시료는 도자기 재질의 부흐너(buchner) 깔대기 (지름×높이=11.2㎝×6㎝ )의 내부에 가아제를 넣고 상기 깔대기와 가아제 사이에 121℃, 1.5 기압, 15분간 고압 증기솥에서 살균된 코코넛 껍질 분말과 솜을 1:1, w/w로 0.2~0.3㎝ 충진하여 코코넛 솜을 만든 후, 여과하여 추출물로 사용하여 여과 하였다. 이때 코코넛 껍질은 베트남 산을 구입하여 사용하였다.In this step, the contents treated in ③ were connected to tap water under reduced pressure using an Erlenmeyer flask with 500 mL branches, and the sample was gauze inside a ceramic Buchner funnel (diameter × height = 11.2 cm × 6 cm). Put coconut shell powder and cotton sterilized in a high pressure steam cooker at 121 ° C, 1.5 atm, and 15 minutes between the funnel and the gauze to make coconut cotton by filling 0.2 to 0.3 cm at a ratio of 1:1, w/w, and then filter It was used as an extract and filtered. At this time, coconut shells were purchased from Vietnam and used.

(2) 생강 추출물 제조단계(2) Ginger extract manufacturing step

본 단계는 제 1단계로 생강 추출물 제조 단계이다.This step is the first step of preparing the ginger extract.

즉, 세척→껍질 제거→절단→압착(갈음)→여과→추출물 제조 순서이다.That is, washing → peeling → cutting → pressing (ground) → filtration → extract production sequence.

①생강 세척① Ginger wash

경북 안동에서 생산된 생강(1kg)을 수돗물에 3회 세척 후 보이차 추출물을 이용하여 85~90℃에서 2분간 스팀 브랜칭(데치기)으로 처리한 것을 시료로 하였다.Ginger (1 kg) produced in Andong, Gyeongbuk was washed 3 times in tap water and then treated with Pu-erh tea extract at 85-90° C. for 2 minutes by steam branching (blanching) as a sample.

② 껍질 제거 처리② Peel removal treatment

세척된 생강의 껍질은 살균된 칼을 이용하여 수동으로 껍질을 제거하였다. 한편 제거된 껍질은 수돗물에 3회 세척 후 보이차 추출물을 이용하여 85~90℃에서 2분간 스팀 브랜칭(데치기)으로 처리한 것을 추출물 제조 원료로 사용하였다.The washed ginger peel was manually removed using a sterilized knife. Meanwhile, the removed skin was washed 3 times in tap water and then steam branching (blanching) for 2 minutes at 85~90°C using Pu-erh tea extract was used as a raw material for preparing the extract.

③ 절단 / 압착(갈음)③ Cutting / Compression (replacement)

껍질 제거된 과육은 4등분하고 처리된 껍질은 약 5㎝로 절단 후 진공 믹서기(서한, K-25,한국)를 이용하여 5~10분간 압착 및 갈아서 시료를 처리 하였다.The peeled flesh was cut into quarters and the treated skin was cut into about 5 cm, and the sample was processed by pressing and grinding for 5-10 minutes using a vacuum mixer (Seohan, K-25, Korea).

④ 여과 및 추출물 제조④ Filtration and extract preparation

본 단계는 ③에서 처리된 내용물을 500mL 가지달린 삼각 플라스크을 이용하여 감압은 수돗물에 연결하여 사용하였고 내용물은 도자기 재질의 부흐너(buchner) 깔대기 (지름×높이=11.2㎝×6㎝)의 내부에 가아제를 넣고 상기 깔대기와 가아제 사이에 121℃, 1.5 기압, 15분간 고압 증기솥에서 살균된 코코넛 껍질 분말과 솜을 1:1, w/w로 0.2~0.3㎝ 충진하여 코코넛 솜을 만든 후, 여과하여 추출물로 사용하여 여과 하였다. 이때 코코넛 껍질은 베트남 산을 구입하여 사용하였다. In this step, the contents treated in ③ were connected to tap water under reduced pressure using an Erlenmeyer flask with 500 mL branches, and the contents were gauze inside a ceramic Buchner funnel (diameter × height = 11.2 cm × 6 cm). Put coconut shell powder and cotton sterilized in a high pressure steam cooker at 121 ° C, 1.5 atm, and 15 minutes between the funnel and the gauze to make coconut cotton by filling 0.2 to 0.3 cm at a ratio of 1:1, w/w, and then filter It was used as an extract and filtered. At this time, coconut shells were purchased from Vietnam and used.

(3) 추출물의 혼합 단계(3) the step of mixing the extract

본 단계는 (1)에서 추출된 사과 추출물과 (2)에서 추출된 생강 추출물의 혼합 단계로 사과 추출물: 생강 추출물의 혼합비는 90~95 : 5~10(w/w)로 혼합하였다.In this step, the apple extract extracted in (1) and the ginger extract extracted in (2) were mixed at a mixing ratio of apple extract: ginger extract of 90-95: 5-10 (w/w).

(4) 숙성 단계(4) ripening stage

(3)의 혼합물을 스텐 통을 이용하여 22~25℃에서 24~48시간 숙성 단계 이다. 이때 혼합물에 가츠오 부시 추출물을 혼합물 중량 대비 1~10중량%을 첨가하여 숙성하였다. 가츠오 부시 추출물은 보이차 30g을 전통 찻 추출기(대원, KB-25,한국)로 90~95℃, 증류수 1500ml로 3분 추출한 것을 보이차 추출물로 하여 보이차 1000ml에 가츠오부시(시중 구입)10g을 25℃에서 24~48시간 추출한 것을 최종 가츠오 추출물로 사용하였다. The mixture of (3) is aged for 24 to 48 hours at 22-25 ° C using a stainless steel barrel. At this time, 1 to 10% by weight of the Katsuo bush extract based on the weight of the mixture was added to the mixture and aged. Katsuobushi extract is made by extracting 30 g of Pu’er tea with a traditional tea extractor (Daewon, KB-25, Korea) at 90-95 ° C and 1500 ml of distilled water for 3 minutes. What was extracted at 25°C for 24-48 hours was used as the final Katsuo extract.

(5) 살균/포장 단계(5) Sterilization/Packaging Step

(4)의 숙성 혼합 추출물을 증기 고압솥을 이용하여 121℃,1.5기압, 1시간 가열하여 포장 후 살균된 물 75~80℃에서 15분 살균 하였다. The aged mixed extract of (4) was heated to 121°C, 1.5 atm, and 1 hour using a steam autoclave, packaged and then sterilized at 75-80°C in sterilized water for 15 minutes.

(6) 제품화 단계(6) commercialization stage

본 단계는 (5)을 제품화 단계를 포함하여 사과-생강 혼합 즙 제조방법으로 그의 구성 및 작용을 통하여 상세히 설명하면 다음과 같다.This step is described in detail through the composition and action of (5) as an apple-ginger mixed juice manufacturing method, including the commercialization step, as follows.

이하, 도면을 참고하여 본 발명의 바람직한 실시 예는 다음과 같다.Hereinafter, preferred embodiments of the present invention with reference to the drawings are as follows.

(1) 사과 압착물의 코코넛 솜 통과 횟수에 따른 사과-생강 즙의 관능평가 실시 예(1) Examples of sensory evaluation of apple-ginger juice according to the number of times of passing coconut cotton of apple squeezed product

본 발명은 사과 압착물의 코코넛 솜 통과 횟수에 따른 사과-생강 즙의 관능평가 측정은 도 2와 같이 나타났다.According to the present invention, the sensory evaluation of apple-ginger juice according to the number of passages of coconut cotton in the apple squeezed product was measured as shown in FIG. 2 .

① 관능검사① Sensory test

도 2를 참고하면 관능검사는 잘 훈련된 10명의 패널 요원에 의하여 색상, 향, 종합적인 기호도 등을 5점 강도법(아주 약하다:1점, 약하다: 2점, 보통이다:3점, 강하다:4점, 아주 강하다:5점)으로 평점하여 처리하였다.Referring to FIG. 2 , the sensory test was performed by 10 well-trained panelists using a 5-point intensity method (very weak: 1 point, weak: 2 points, moderate: 3 points, strong: 4 points, very strong: 5 points)

② 사과 압착물의 코코넛 솜 통과 횟수에 따른 사과-생강 즙의 관능평가 ② Sensory evaluation of apple-ginger juice according to the number of times the apple squeezed material passed through coconut cotton

측정 결과measurement result

도 2를 참고하면 색상, 향, 종합적인 기호도 값은 코코넛 솜 통과 횟수 2회가 가장 높은 값을 나타냈다.Referring to FIG. 2 , the color, fragrance, and overall preference values showed the highest values in the number of times of passing coconut cotton twice.

(2) 생강 압착물의 코코넛 솜 통과 횟수에 따른 사과-생강 즙의 관능평가 실시 예(2) Examples of sensory evaluation of apple-ginger juice according to the number of passages of coconut cotton of ginger squeezed product

본 발명은 사과 압착물의 코코넛 솜 통과 횟수에 따른 사과-생강 즙의 관능평가 측정은 도 3과 같이 나타났다.According to the present invention, the sensory evaluation of apple-ginger juice according to the number of passages of coconut cotton in the apple squeezed product is shown in FIG. 3 .

① 관능검사① Sensory test

도 3을 참고하면 관능검사는 잘 훈련된 10명의 패널 요원에 의하여 색상, 향, 종합적인 기호도 등을 5점 강도법(아주 약하다:1점, 약하다: 2점, 보통이다:3점, 강하다:4점, 아주 강하다:5점)으로 평점하여 처리하였다.Referring to FIG. 3 , the sensory test was performed by 10 well-trained panelists using a 5-point intensity method (very weak: 1 point, weak: 2 points, moderate: 3 points, strong: 4 points, very strong: 5 points)

② 생강 압착물의 코코넛 솜 통과 횟수에 따른 사과-생강 즙의 관능평가 측정 결과② Sensory evaluation results of apple-ginger juice according to the number of times the ginger squeezed product passed through coconut cotton

도 3을 참고하면 색상, 향, 종합적인 기호도 값은 코코넛 솜 통과 횟수 1회가 가장 높은 값을 나타냈다.Referring to FIG. 3 , the color, fragrance, and overall preference values showed the highest value when the number of times of passing the coconut cotton once.

(3) 사과 추출물과 생강 추출물의 혼합비에 따른 사과-생강 즙의 관능평가 실시 예(3) Examples of sensory evaluation of apple-ginger juice according to the mixing ratio of apple extract and ginger extract

본 발명은 사과 추출물과 생강 추출물의 혼합비에 따른 사과-생강 즙의 관능평가 측정은 도 4와 같이 나타났다.According to the present invention, the sensory evaluation measurement of apple-ginger juice according to the mixing ratio of apple extract and ginger extract was shown in FIG. 4 .

① 관능검사① Sensory test

도 4을 참고하면 관능검사는 잘 훈련된 10명의 패널 요원에 의하여 색상, 향, 종합적인 기호도 등을 5점 강도법(아주 약하다:1점, 약하다: 2점, 보통이다:3점, 강하다:4점, 아주 강하다:5점)으로 평점하여 처리하였다.Referring to FIG. 4 , the sensory test was performed by 10 well-trained panelists using a 5-point intensity method (very weak: 1 point, weak: 2 points, moderate: 3 points, strong: 4 points, very strong: 5 points)

② 사과 추출물과 생강 추출물의 혼합비에 따른 사과-생강 즙의 관능평가② Sensory evaluation of apple-ginger juice according to the mixing ratio of apple extract and ginger extract

도 4를 참고하면 색상, 맛, 향, 종합적인 기호도에서 사과 추출물 : 생강 추출물의 혼합 배합비는 90 :10(w/w)이 가장 높은 값을 나타냈다.Referring to FIG. 4 , the mixing ratio of apple extract: ginger extract in color, taste, aroma, and overall preference showed the highest value of 90:10 (w/w).

(4) 숙성용 가츠오 부시 추출물 첨가 함량(%)에 따른 사과-생강 즙의 관능평가 실시 예(4) Examples of sensory evaluation of apple-ginger juice according to the content (%) of Katsuo bush extract for ripening

본 발명은 숙성용 가츠오 부시 추출물 첨가함량(%)에 따른 사과-생강 즙의 관능평가 측정은 도 5와 같이 나타났다.According to the present invention, the sensory evaluation of apple-ginger juice according to the content (%) of the Katsuo bush extract for ripening was measured as shown in FIG. 5 .

① 관능검사① Sensory test

도 5를 참고하면 관능검사는 잘 훈련된 10명의 패널 요원에 의하여 색상, 향, 종합적인 기호도 등을 5점 강도법(아주 약하다:1점, 약하다: 2점, 보통이다:3점, 강하다:4점, 아주 강하다:5점)으로 평점하여 처리하였다.Referring to FIG. 5 , the sensory test was performed by 10 well-trained panelists using a 5-point intensity method (very weak: 1 point, weak: 2 points, moderate: 3 points, strong: 4 points, very strong: 5 points)

② 숙성용 가츠오 부시 추출물 첨가 함량(%)에 따른 사과-생강 즙의 관능평가 결과② Sensory evaluation result of apple-ginger juice according to the content (%) of Katsuo bush extract for ripening

도 5를 참고하면 색상, 맛, 향, 종합적인 기호도에서 숙성용 가츠오 부시 추출물 첨가 함량은 3%가 높은 값을 나타냈다. Referring to FIG. 5 , the content of the Katsuo bush extract added for aging showed a high value of 3% in color, taste, aroma, and overall preference.

Claims (7)

제 1단계는 원료인 사과를 세척→씨빼기→껍질 제거→절단→압착 및 갈음→여과하는 사과 추출물을 제조하는 단계;
제 2단계는 원료인 생강을 세척→껍질 제거→절단→압착 및 갈음→여과하여 생강 추출물을 제조하는 단계;
제 3단계는 상기 제 1단계의 사과 추출물과 제 2단계 생강 추출물을 90~95 : 5~10 w/w로 혼합하는 단계;
제 4단계는 혼합된 혼합물을 22~25℃에서 24~48시간 숙성하는 단계;
제 5단계는 상기 제 4단계의 숙성된 내용물을 121℃,1.5기압, 1시간 가열하여 포장 후 살균된 물 75~80℃에서 15분 살균하는 단계;
제 6단계는 살균된 내용물을 제품화 단계; 를 포함하여 이루어지되,
상기 제 4단계에서 추출된 사과 추출물과 추출된 생강 추출물의 혼합물을 스텐 통을 이용하여 22~25℃에서 24~48시간 숙성하되,
상기 혼합물에 가츠오부시 추출물을 혼합물 중량 대비 1~10중량%을 첨가하여 숙성하고,
상기 가츠오부시 추출물은 보이차 30g을 전통 찻 추출기로 90~95℃, 증류수 1500ml로 3분 추출한 것을 보이차 추출물로 하여, 보이차 추출물 1000ml에 가츠오부시 10g을 25℃에서 24~48시간 추출한 것을 최종 가츠오 추출물로 사용하는 것을 특징으로 하는 기능성이 향상된 사과와 생강 혼합 즙 제조방법.
The first step is to prepare an apple extract by washing raw apples → removing seeds → peeling → cutting → pressing and grinding → filtering;
The second step is to prepare a ginger extract by washing raw ginger → peeling → cutting → pressing and grinding → filtration;
The third step is mixing the apple extract of the first step and the ginger extract of the second step at 90~95: 5~10 w/w;
Step 4 is the step of aging the mixed mixture at 22 ~ 25 ℃ 24 ~ 48 hours;
The fifth step is to sterilize the aged contents of the fourth step at 121°C, 1.5 atm, and 1 hour at 121°C, 1.5 atm, and then sterilize at 75-80°C for 15 minutes in sterilized water;
The sixth step is to commercialize the sterilized contents; is made, including
The mixture of the apple extract extracted in the fourth step and the extracted ginger extract is aged at 22 to 25° C. for 24 to 48 hours using a stainless steel barrel,
The mixture is aged by adding 1 to 10% by weight of the Katsuobushi extract based on the weight of the mixture,
The Katsuobushi extract was obtained by extracting 30 g of Pu-erh tea with a traditional tea extractor at 90-95° C. and 1500 ml of distilled water for 3 minutes as Pu-erh tea extract, and extracting 10 g of Katsuobushi in 1000 ml of Pu-erh tea extract at 25° C. for 24 to 48 hours. A method for producing a mixed juice of apple and ginger with improved functionality, characterized in that it is used as a katsuo extract.
 제 1항에 있어서,
제 1단계와 제 2단계에서 사과와 생강을 수돗물에 3회 세척 후, 보이차 추출물을 이용하여 85~90℃에서 2분간 스팀 브랜칭(blanching)을 한 것을 특징으로 하는 기능성이 향상된 사과와 생강 혼합 즙 제조방법.
The method of claim 1,
Apple and ginger with improved functionality, characterized in that apples and ginger were washed 3 times in tap water in steps 1 and 2, and steam branching was performed at 85-90° C. for 2 minutes using Pu-erh tea extract. How to make juice.
 제 1항에 있어서,
상기 제 1단계에서 세척된 사과의 씨를 제거한 후, 껍질 제거된 과육은 4등분하고 처리된 껍질은 5㎝로 절단 후 진공 믹서기를 이용하여 5~10분간 압착 및 갈아서 처리된 내용물을 500mL 가지달린 삼각 플라스크를 이용하여 여과하되, 감압은 수돗물에 연결하여 사용하였고,
상기 내용물은 도자기 재질의 부흐너(buchner) 깔대기의 내부에 가아제를 넣고 상기 깔대기와 가아제 사이에 121℃, 1.5 기압, 15분간 고압 증기솥에서 살균된 코코넛 껍질 분말과 솜을 1:1, w/w로 0.2~0.3㎝ 충진하여 코코넛 솜을 만든 후, 여과하여 추출물로 사용한 것을 특징으로 하는 기능성이 향상된 사과와 생강 혼합 즙 제조방법.
The method of claim 1,
After removing the seeds of the apples washed in the first step, the peeled flesh is divided into quarters, the treated peel is cut into 5 cm, and then compressed and ground for 5 to 10 minutes using a vacuum mixer. Filtration using a flask, but reduced pressure was used by connecting to tap water,
The contents are sterilized coconut shell powder and cotton in a high-pressure steam cooker at 121 ° C, 1.5 atm, 15 minutes between the funnel and the gauze in a pottery Buchner funnel, 1:1, w/ A method for producing a mixed juice of apple and ginger with improved functionality, characterized in that the coconut cotton is made by filling 0.2 to 0.3 cm with w, and then filtered and used as an extract.
 제 1항에 있어서,
상기 제 2단계에서 껍질 제거된 생강은 4등분하고 처리된 껍질은 5㎝로 절단 후 진공 믹서기를 이용하여 10분간 압착 및 갈아서 시료를 처리한 내용물을 500mL 가지달린 삼각 플라스크를 이용하여 여과하되, 감압은 수돗물에 연결하여 사용하였고,
상기 내용물은 도자기 재질의 부흐너(buchner) 깔대기의 내부에 가아제를 넣고 상기 깔대기와 가아제 사이에 121℃, 1.5 기압, 15분간 고압 증기솥에서 살균된 코코넛 껍질 분말과 솜을 1:1, w/w로 0.2~0.3㎝ 충진하여 코코넛 솜을 만든 후, 여과하여 추출물로 사용한 것을 특징으로 하는 기능성이 향상된 사과와 생강 혼합 즙 제조방법.
The method of claim 1,
The ginger removed from the skin in the second step is cut into quarters and the treated skin is cut into 5 cm, compressed and ground for 10 minutes using a vacuum mixer. was used in connection with tap water,
The contents are sterilized coconut shell powder and cotton in a high-pressure steam cooker at 121 ° C, 1.5 atm, 15 minutes between the funnel and the gauze in a pottery Buchner funnel, 1:1, w/ A method for producing a mixed juice of apple and ginger with improved functionality, characterized in that the coconut cotton is made by filling 0.2 to 0.3 cm with w, and then filtered and used as an extract.
 제 1항에 있어서,
상기 제3단계에서 사과 추출물: 생강 추출물의 혼합비는 90~95 : 5~10(w/w)인 것을 특징으로 하는 기능성이 향상된 사과와 생강 혼합 즙 제조방법.
The method of claim 1,
In the third step, the mixing ratio of apple extract: ginger extract is 90 to 95: 5 to 10 (w/w).
 삭제delete 제 1항 내지 제 5항 중 어느 한 항의 즙 제조방법으로 제조되는 것을 특징으로 하는 기능성이 향상된 사과와 생강 혼합 즙.


















A mixed juice of apple and ginger with improved functionality, characterized in that it is prepared by the method of any one of claims 1 to 5.


















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