KR20030024041A - Preparation of a beverage containing onion and garlic extracts - Google Patents
Preparation of a beverage containing onion and garlic extracts Download PDFInfo
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- KR20030024041A KR20030024041A KR1020010056993A KR20010056993A KR20030024041A KR 20030024041 A KR20030024041 A KR 20030024041A KR 1020010056993 A KR1020010056993 A KR 1020010056993A KR 20010056993 A KR20010056993 A KR 20010056993A KR 20030024041 A KR20030024041 A KR 20030024041A
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- garlic
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- 241000234282 Allium Species 0.000 title claims abstract description 45
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 45
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 235000020706 garlic extract Nutrition 0.000 title claims description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 36
- 235000004611 garlic Nutrition 0.000 claims abstract description 36
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 229940072113 onion extract Drugs 0.000 claims abstract description 5
- 240000001987 Pyrus communis Species 0.000 claims abstract 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 13
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 13
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 13
- 229940010454 licorice Drugs 0.000 claims description 13
- 239000006000 Garlic extract Substances 0.000 claims description 10
- 235000011430 Malus pumila Nutrition 0.000 claims description 10
- 235000015103 Malus silvestris Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims 2
- 244000141359 Malus pumila Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000202807 Glycyrrhiza Species 0.000 description 11
- 241000220225 Malus Species 0.000 description 9
- 241000220324 Pyrus Species 0.000 description 9
- 230000036541 health Effects 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 230000035622 drinking Effects 0.000 description 4
- 229910052573 porcelain Inorganic materials 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000019633 pungent taste Nutrition 0.000 description 3
- 235000019654 spicy taste Nutrition 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 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
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 230000001850 reproductive effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- -1 vitamins b1 Chemical class 0.000 description 1
Classifications
-
- 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
- A23V2250/212—Garlic
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 양파 및 마늘 추출물을 포함하는 음료 및 이의 제조방법에 관한 것이다. 더욱 특별하게는, 본 발명은 양파 추출물, 마늘 추출물, 사과 및/또는 배농축액 및 감초를 포함하는 음료 및 이의 제조방법에 관한 것이다.The present invention relates to a beverage comprising the onion and garlic extract and a method for producing the same. More particularly, the present invention relates to beverages comprising onion extracts, garlic extracts, apple and / or pear concentrates, and licorice, and methods for preparing the same.
양파에는 그루타치온 이라는 간장에 있는 것과 똑같은 성분이 함유되어 있는데 이 성분은 해독작용을 비롯해 간장을 정상으로 지켜주는 기능을 하고 있다. 실제 양파 속에 에너지의 근본이 되는 당질과 비타민 b1,b2, c등 비타민 류, 칼슘, 인, 철분 등의 미네랄이 풍부하게 들어 있다. 더구나 최근 들어 노화방지와 항암 효과까지 있다는 것이 밝혀져 화제가 되고 있다.Onion contains the same ingredients found in the soy sauce called glutathione, which are detoxifying and functioning to keep the liver normal. In fact, onions are rich in sugars, vitamins such as vitamins b1, b2, and c, as well as minerals such as calcium, phosphorus and iron. In addition, it has recently been found that there is an anti-aging and anti-cancer effect has become a topic.
한편, 마늘은 알리신, 피라진 등이 풍부하여 여자들에게는 뛰어난 미용효과와 더불어(혈액 청정 촉진) 피부의 색깔과 광택을 좋게하고 위장, 변비 등에 좋을 뿐아니라 남자들에게는 체력을 증강시키고, 음주전후 피로할 때, 목욕 또는 운동후, 취침 전후에도 좋고 항암, 불면증, 간염, 콜레스테롤, 스테미너 증강 등에 좋다고 알려져 있다. 또한 마늘에 포함된 알리신 성분은 비타민 B1과 결합하여 알리티아민 비타민 유도체로 변화되며, 색소 성분으로 쿠에르세틴, 안토시아닌계 성분이 껍질 부분에 들어 있어, 현대인에게 유익한 식물이다.On the other hand, garlic is rich in allicin and pyrazine, which not only enhances the beauty of women (promotes blood cleanliness), but also improves the color and luster of the skin, and is good for stomach and constipation. It is known to be good for before and after bedtime, after bathing or exercise, and for anticancer, insomnia, hepatitis, cholesterol, and stamina enhancement. In addition, the allicin component contained in garlic is transformed into an alliamine vitamin derivative in combination with vitamin B1, and the pigment component contains quercetin and anthocyanin-based components in the shell, which is beneficial to modern people.
그러나, 양파와 마늘의 이상과 같은 항균작용, 혈액순환 개선, 생식기능 향상, 지질흡수 등 건강기능성이 탁월하지만 특유의 매운 맛과 냄새 때문에 섭취에 지장이 있었으며 음료로써 가공하기가 곤란했다.However, it has excellent health functionalities such as antibacterial action such as onion and garlic, improvement of blood circulation, improvement of reproductive function, absorption of lipids, etc., but it was difficult to consume due to its peculiar pungent taste and smell.
지금까지는, 양파 음료 또는 마늘 음료를 제조하는 방법이 몇 가지 제안되었지만, 이들 방법에서는 양파와 마늘의 매운 맛과 냄새를 제거하기 위해 양파 또는 마늘을 분쇄, 가열 등의 처리를 함으로써, 양파와 마늘의 매운 맛과 냄새를 제거하는데 성공하였지만, 양파와 마늘에 특유한 향미 및 양파와 마늘이 가지고 있는 건강기능 성분들도 완전히 또는 상당히 제거된다는 문제가 있었다.Until now, some methods for preparing onion or garlic drinks have been proposed, but in these methods, the onion or garlic may be crushed or heated to remove the spicy taste and smell of the onion and garlic. Although it succeeded in eliminating the pungent taste and smell, there was a problem that the flavors unique to onions and garlic and the health functional ingredients of onions and garlic were also completely or considerably removed.
더구나, 이러한 양파와 마늘 음료는, 이들 특유한 매운 맛과 냄새로 인하여, 양파와 마늘을 함께 가공처리한 음료를 개발하는 것은 생각하지도 못하고 있는 실정이다.In addition, these onion and garlic drinks, due to their unique spicy taste and smell, it is not conceivable to develop a beverage processed with onion and garlic together.
본 발명자들은 양파와 마늘을 배 또는 사과 및 감초와 함께 걸음보자기에 넣어 밀봉하고, 적당량의 물을 첨가하여 3~6시간 가열하고, 압착하여 추출물과 찌꺼기를 분리함으로써, 양파와 마늘을 함께 가공처리하는 방법으로, 음용성이 좋고 건강기능성도 우수한 양파 및 마늘 음료를 제조할 수 있음을 발견하고 본 발명을 완성하였다.The present inventors put onion and garlic together with pears or apples and licorice in a gazebo seal and heat it for 3 to 6 hours by adding an appropriate amount of water, compress and separate the extract and grounds, processing onion and garlic together In a way, it was found that it is possible to prepare onion and garlic drinks with good drinking performance and excellent health function, and completed the present invention.
따라서, 본 발명의 목적은 하기 단계들을 포함하는 양파 및 마늘 추출물을 포함하는 음료의 제조방법 및 이에 따라 제조된 음료를 제공하는 것이다:It is therefore an object of the present invention to provide a method for preparing a beverage comprising onion and garlic extracts comprising the following steps and a beverage prepared accordingly:
(1) 양파, 마늘, 사과 또는 배, 및 감초를 혼합하고,(1) mix onion, garlic, apple or pear, and licorice,
(2) 걸음보자기에 넣고, 적당량의 물을 첨가한 후 밀봉하고,(2) put it in the foot porcelain, add an appropriate amount of water and seal it,
(3) 3∼6시간 가열하고,(3) heating for 3 to 6 hours,
(4) 압착하여 추출물과 찌꺼기를 분리하고,(4) pressing to separate the extract and debris,
(5) 임의로 농축함.(5) optionally concentrated.
구체적으로, 본 발명의 양파 및 마늘 추출물을 포함하는 음료는 68~72%의 양파추출물, 18~22%의 마늘, 8~12%의 사과 또는 배농축액, 0.3~0.5%의 감초를 포함하도록 제조된다.Specifically, the beverage containing the onion and garlic extract of the present invention is prepared to include 68-72% onion extract, 18-22% garlic, 8-12% apple or pear concentrate, 0.3-0.5% licorice do.
더욱 구체적으로, 본 발명의 양파 및 마늘 추출물을 포함하는 음료는 69.7%의 양파추출물, 20%의 마늘, 10%의 사과 또는 배농축액 및 0.396%의 감초를 포함하도록 제조된다.More specifically, the beverage containing the onion and garlic extract of the present invention is prepared to contain 69.7% onion extract, 20% garlic, 10% apple or pear concentrate and 0.396% licorice.
본 발명에 따른 양파와 마늘 추출물을 포함하는 음료는, 건강기능성이 우수한 양파와 마늘을 둘다 포함하고 있을 뿐만 아니라 음용성이 탁월하다.The beverage containing the onion and garlic extract according to the present invention, not only contains both onion and garlic excellent in health function, but also is excellent in drinking.
이하에 본 발명을 더욱 구체적으로 설명한다.The present invention will be described in more detail below.
본 발명에 사용하는 재료는 국산인 것이 바람직하다.It is preferable that the material used for this invention is domestic.
본 발명에서 사용되는 양파 및 마늘 추출물을 포함하는 음료는 양파 추출물 및 마늘 추출물을 배합비율에 맞게 혼합한 것을 사용할 수도 있지만, 바람직하게는, 양파, 마늘, 배 또는 사과, 및 감초를 함께 혼합하고, 걸음보자기에 넣고 물을첨가하여 밀봉하고 3~6시간 가열하고, 압착함으로써 제조할 수 있다.The beverage containing the onion and garlic extract used in the present invention may be used to mix the onion extract and garlic extract according to the blending ratio, preferably, onion, garlic, pear or apple, and licorice are mixed together, It can be prepared by putting it in a foot porcelain, adding water, sealing, heating for 3 to 6 hours, and pressing.
양파, 마늘, 배 또는 사과, 및 감초의 혼합 비율은 당업계 숙련인에 의해 상기 배합비율을 갖는 추출물을 가지도록 선택될 수 있다. 이들 혼합물은 필요에 따라 분쇄할 수도 있으며, 통상적으로 사용되는 분쇄기를 사용할 수 있다.The mixing ratio of onion, garlic, pear or apple, and licorice may be selected by those skilled in the art to have an extract having the above mixing ratio. These mixtures may be pulverized as necessary, and a conventionally used pulverizer may be used.
본 발명에서 사용하는 걸음보자기는 일명:여과포로서 재질은 포리에치텔로 구멍크기는 5바이크론인 것입니다. 본 발명의 하나의 변법에 있어서, 걸음보자기 대신에 중탕가마솥 또는 가압솥을 사용할 수도 있다.The gazebo used in the present invention is a so-called filtration cloth, which is made of poriecitelo and has a pore size of 5 microns. In one variation of the present invention, a hot water cauldron or a pressure cooker may be used instead of the stepped porcelain.
양파, 마늘, 배 또는 사과, 및 감초의 혼합물을 절음보자기에 넣고 가열하는 온도는 특별히 한정되지 아니하지만, 일반적으로 90℃ 내지 110℃, 바람직하게는 100℃ 내지 105℃이다. 가열시간은 일반적으로 3~6시간이지만, 당업계 기술자에 의해 가열 온도에 따라 적절히 가감하는 것도 본 발명을 벗어나지 않는다.The temperature at which the mixture of onion, garlic, pear or apple, and licorice is put in a chopped porcelain is not particularly limited, but is generally 90 ° C to 110 ° C, preferably 100 ° C to 105 ° C. The heating time is generally 3 to 6 hours, but it is not departed from the present invention to properly add or subtract according to the heating temperature by those skilled in the art.
첨가되는 물의 양은 일반적으로 상기 혼합물의 0.5 내지 2배 중량, 바람직하게는 비슷한 양의 물을 첨가한다. 그러나, 필요에 따라 가감할 수 있음은 물론이다.The amount of water added is generally added 0.5 to 2 times the weight of the mixture, preferably a similar amount of water is added. However, of course, it can add or subtract as needed.
본 발명의 방법에서, 가열된 양파 및 마늘 혼합물에서 추출물을 압착해내는 방법은 특별하게 한정되지 아니하며, 압착, 원심분리 등에 의해 수행될 수 있다.In the method of the present invention, the method of compressing the extract from the heated onion and garlic mixture is not particularly limited and may be carried out by pressing, centrifugation or the like.
본 발명에 따라 제조된 양파와 마늘 추출물은 일반적으로 갈색의 색상을 나타내는데, 이를 필요한 농도로 진공 농축한다.Onion and garlic extracts prepared according to the invention generally exhibit a brown color, which is concentrated in vacuo to the required concentration.
본 발명에 있어서, 감초는 감미제로서 첨가되었지만, 양파와 마늘과 함께 가열함으로써, 양파와 마늘의 매운 맛과 냄새를 어느 정도 중화시키는 역할을 하는것으로 생각되며, 당 등의 감미제를 사용하는 것에 비해 건강에도 유익할 뿐 아니라 양파와 마늘 추출물을 포함하는 음료에서 양파와 마늘의 풍미를 순화시키는 역할을 한다는 또다른 이점을 가지고 있다.In the present invention, licorice is added as a sweetener, but it is thought to play a role of neutralizing the spicy taste and smell of onion and garlic by heating it together with onions and garlic, and compared to using sweeteners such as sugar. Not only is it beneficial, it also has the added benefit of purifying onion and garlic flavors in beverages containing onion and garlic extracts.
이렇게 제조된 양파와 마늘의 추출물을 포함하는 음료에, 필요에 따라, 각종 첨가제, 예를 들면 고과당, 구연산, 비타민 C 및/또는 향을 적량 첨가할 수 있다.To the beverage containing the extract of onion and garlic thus prepared, various additives such as high fructose, citric acid, vitamin C and / or flavor can be appropriately added as necessary.
이렇게 제조된 양파와 마늘 추출물을 포함하는 음료는 가열하면 마늘과 감초성분으로 인하여 음용성 및 향미가 더욱 좋아지며, 기존의 양파 또는 마늘을 단독으로 사용하는 음료에 비해 건강기능성도 더욱 우후하다.The beverage containing the onion and garlic extract prepared as described above is better drinkable and flavored due to garlic and licorice components, and even more healthy than conventional drinks using onion or garlic alone.
본 발명에 따라 제조된 양파와 마늘 추출물을 포함하는 음료는 마늘 성분으로 인하여 진한 암갈색의 액상으로 존재하지만, 양파와 마늘에 특유한 향미를 풍기지만 매운 맛과 냄새는 거의 느껴지지 않는다. 따라서, 본 발명에 따라 제조된 음료는 음용성이 탁월하고 건강기능성이 우수하다.The beverage containing the onion and garlic extract prepared according to the present invention is present in a dark dark brown liquid due to the garlic component, but gives off a flavor unique to onions and garlic, but the pungent taste and smell are hardly felt. Therefore, the beverage prepared according to the present invention is excellent in drinking and excellent in health function.
이하에 본 발명은 실시예를 바탕으로 더욱 상세히 설명되지만, 이들로 본 발명이 한정되지는 않는다. 본 발명에서 특별한 지시가 없다면 %는 중량에 의한다.Hereinafter, the present invention will be described in more detail based on Examples, but the present invention is not limited thereto. In the present invention,% is by weight unless otherwise indicated.
실시예 1Example 1
양파 20.91kg, 마늘 6kg, 배 또는 사과 3kg 및 감초 0.09kg을 잘게 썰어 걸음보자기에 넣었다. 여기에 물 210kg을 첨가하고 약 3∼6시간 동안 끓였다.20.91 kg of onion, 6 kg of garlic, 3 kg of pear or apple, and 0.09 kg of licorice were finely chopped and placed in a gazebo. 210 kg of water was added thereto and boiled for about 3 to 6 hours.
결과된 걸쭉한 혼합물을 압착하여 추출물을 수득하고, 이를 진공 농축하고, 용기에 충전하고, 100℃의 끓는 물에서 5분간 살균처리하였다.The resulting thick mixture was compressed to yield an extract which was concentrated in vacuo, filled into a container and sterilized for 5 minutes in boiling water at 100 ° C.
상온으로 냉각하여 장기 보관 가능한 형태로 양파 및 마늘 추출물을 포함하는 음료를 수득하였다.Cooling to room temperature to obtain a beverage containing onion and garlic extract in the form of long-term storage.
본 발명에 따르면, 건강기능성이 우수한 양파와 마늘을 둘다 포함하며 음용성이 탁월한 음료가 제공된다.According to the present invention, a beverage containing both onion and garlic having excellent health functionalities and having excellent drinking property is provided.
Claims (2)
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| KR1020010056993A KR20030024041A (en) | 2001-09-15 | 2001-09-15 | Preparation of a beverage containing onion and garlic extracts |
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| Application Number | Priority Date | Filing Date | Title |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101348311B1 (en) * | 2010-12-23 | 2014-01-09 | 김문동 | Fermented extract of garlic and manufacturing process of the same |
| KR101348312B1 (en) * | 2010-12-23 | 2014-01-09 | 김문동 | Fermented extract of onion and manufacturing process of the same |
| KR101491686B1 (en) * | 2014-03-05 | 2015-02-10 | 성림영농조합법인 | Manufacturing method of juice using onion and onion juice thereby |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930022984A (en) * | 1992-05-19 | 1993-12-18 | 김장환 | How to make onion, garlic and green onion drinks |
| KR970025449A (en) * | 1995-11-27 | 1997-06-24 | 박준태 | How to prepare onion juice |
| KR20000009495A (en) * | 1998-07-24 | 2000-02-15 | 정동옥 | Process for manufacturing onion beverage |
| KR100315204B1 (en) * | 2000-04-18 | 2001-11-26 | 노인옥 | Onion juice fortified functionality and preparation thereof |
| KR20030008110A (en) * | 2001-07-16 | 2003-01-24 | 유논수 | a making method for drink |
-
2001
- 2001-09-15 KR KR1020010056993A patent/KR20030024041A/en not_active Application Discontinuation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930022984A (en) * | 1992-05-19 | 1993-12-18 | 김장환 | How to make onion, garlic and green onion drinks |
| KR970025449A (en) * | 1995-11-27 | 1997-06-24 | 박준태 | How to prepare onion juice |
| KR20000009495A (en) * | 1998-07-24 | 2000-02-15 | 정동옥 | Process for manufacturing onion beverage |
| KR100315204B1 (en) * | 2000-04-18 | 2001-11-26 | 노인옥 | Onion juice fortified functionality and preparation thereof |
| KR20030008110A (en) * | 2001-07-16 | 2003-01-24 | 유논수 | a making method for drink |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101348311B1 (en) * | 2010-12-23 | 2014-01-09 | 김문동 | Fermented extract of garlic and manufacturing process of the same |
| KR101348312B1 (en) * | 2010-12-23 | 2014-01-09 | 김문동 | Fermented extract of onion and manufacturing process of the same |
| KR101491686B1 (en) * | 2014-03-05 | 2015-02-10 | 성림영농조합법인 | Manufacturing method of juice using onion and onion juice thereby |
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