WO2018074759A1 - Aronia beverage and method for producing same - Google Patents

Aronia beverage and method for producing same Download PDF

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Publication number
WO2018074759A1
WO2018074759A1 PCT/KR2017/010658 KR2017010658W WO2018074759A1 WO 2018074759 A1 WO2018074759 A1 WO 2018074759A1 KR 2017010658 W KR2017010658 W KR 2017010658W WO 2018074759 A1 WO2018074759 A1 WO 2018074759A1
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Prior art keywords
aronia
aaronia
fermentation
weight
powder
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PCT/KR2017/010658
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French (fr)
Korean (ko)
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김영돈
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김영돈
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Priority to CN201780059017.6A priority Critical patent/CN109788786B/en
Publication of WO2018074759A1 publication Critical patent/WO2018074759A1/en

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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
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • 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
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • 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

Definitions

  • the present invention relates to a Aaronia beverage and a method for producing the same, which greatly reduce the astringency, sourness and bitter taste of Aaronia, and to a method of preparing the same.
  • the steam generated by the evaporation of water in the outer container is the gap between the inner container and the lid
  • Aronia extracts are steamed, and the extracted and steamed Aaronia crushed extracts are squeezed with a compress and sterilized to produce Aronia extracts, Aronia fruit and sugar are prepared from 1: 0.9 to 1.2.
  • the present invention relates to a Aaronia beverage and a method for producing the same, which are prepared through a onia drink completion step.
  • Aronia mandschurica is a shrub native to North America, belonging to the Rosaceae family, and it has small, sour and astringent fruits.
  • the fruit color is black reddish purple with strong reddish purple.
  • Aronia which means the fruit of this aronia tree, is also called aronia berry, black chokeberry or chokeberry, and in aronia, a large amount of sugars, antocyanin, polyphenol, vitamin B1, B2, pantothenic acid, Flavonoids, tannins, beta-carotene, and the like, especially the high content of anthocyanin is one of the highest anthocyanin content among the plants in nature.
  • anthocyanins are pigment glycosides of anthocyanidins contained in flowers or fruits, and are classified into one or two monosaccharides and aglycones by hydrolysis.
  • the main indicators are Cyanidin 3-0-galactoside, and anthocyanins are basically It is present as a glycoside in the cell and shows red, blue, and purple color. When hydrolyzed into acid, it is a water-soluble pigment divided into red part and sugar part. It promotes aging of cells and removes free radicals that cause various adult diseases.
  • the prior art is to prepare the Aaronia juice by simply crushing and compressing the Aaronia and to mix it with the Blueberry juice to produce a beverage so that the strong astringent, sour, bitter taste peculiar to Aaronia remains intact
  • the strong astringent, sour, bitter taste peculiar to Aaronia remains intact
  • the present invention is to improve the above problems by extracting the Aaronia crushed water in a water bath at a constant temperature to be steamed by steam to reduce the astringent, bitter and sour taste while maintaining the aroma unique to Aronia as the primary Aronia extract, Aronia fruit and sugar were mixed to prepare fermented and fermented Aronia fermented for a certain period of time, and the Aronia fruit was dried and pulverized Aronia powder, respectively, and then the Aronia Aronia beverages are prepared by mixing extracts, fermented fermentation broth and aronia powder in a certain ratio to provide Aronia beverages that have a distinctive aroma and have a strong astringent taste, sourness and bitter taste.
  • the present invention is to prepare the Aaronia powder in the form of a ring of a certain diameter and edible Aaronia powder in the form of edible
  • the Aronia coated ball prepared by coating with Latin is mixed with Aronia extract and Aronia fermentation at a certain ratio to produce Aronia beverage, so that the Aronia powder is not directly dispersed in the Aronia beverage to improve eating
  • the Aaronia crushed product which has been crushed with a piece of Aronia fruit, is placed in the inner container of the water bath and heated for 1 to 3 hours while maintaining the inner temperature of the inner container at 80 to 95 ° C.
  • the steam generated by the evaporation of water from the outer container enters the gap between the inner container and the lid to stop the Aaronia crushed material, and then extracts and steams the Aaronia crushed with a compress and sterilizes the Aaronia extract.
  • Aronia extract manufacturing step to prepare a, Aronia fruit and sugar are mixed in a weight ratio of 1: 0.9 ⁇ 1.2 and put into a fermentation vessel first fermentation at 15 ⁇ 25 °C for 4 to 6 months and then dried in the fermentation vessel Aronia fermentation liquor manufacturing step of filtering and liquefying only the liquid portion again at 15-25 ° C.
  • Aronia powder manufacturing step of preparing a Aaronia powder by grinding the dried Aaronia fruit having a particle size of 100 ⁇ 300mesh to have a particle size, and 3 to 8 weight of Aaronia fermentation solution based on 100 parts by weight of the Aaronia extract 0.2 to 0.8 parts by weight of the part and the Aaronia powder is characterized in that it is prepared through the Aaronia beverage completion step of completing the Aaronia drink.
  • the Aaronia extract which extracts the Aaronia shredded into a water bath at a predetermined temperature, is steamed and steamed, thereby primarily reducing the astringent, bitter and sour taste while maintaining the aroma unique to Aaronia, Aronia fruit and sugar were mixed and fermented by the first and second fermented fermentation broth for a certain period of time, and the Aronia fruit was dried and pulverized to a certain particle size, respectively, and then the Aronia extract and the Aronia fermentation broth and
  • a Aaronia drink by mixing the Aaronia powder in a certain ratio, it is possible to provide an Aaronia drink that has a distinctive aroma and has a strong astringent taste, a sour taste and a bitter taste, thereby greatly improving the eating feeling.
  • the powder is prepared in the form of a ring of a certain diameter, and the ring-shaped aronia powder is coated with edible gelatin to prepare the powder.
  • the Aronia drink by mixing the crude Aronia coated ball in the Aronia extract and the Aronia fermentation solution at a certain ratio, the Aronia powder is not directly dispersed in the Aronia drink, thereby improving the eating comfort.
  • FIG. 1 is a manufacturing process diagram showing a step-by-step method for producing a Aaronia beverage according to the present invention
  • Aronia beverages according to the present invention and a method for manufacturing the same as shown in the step-by-step manufacturing process shown in Figure 1
  • Aronia extract is produced by steam generated inside, and the extracted Aaronia crushed extract is processed with a compress and sterilized to produce Aronia extract, and the Aronia fruit and sugar have a certain ratio.
  • Aronia crushed by arranging the fruit of Aronia into a certain particle size and putting the Aronia crushed into the inner container of the bath and the lid of the inner container and the outer container closed the inner temperature of the inner container to 80 ⁇ 95 °C Heated for 1 to 3 hours in a maintained state and extracted into a water bath, so that the Aaronia crushed material is steamed by steam generated by evaporation of the water contained in the external container of the bath, and the extracted and steamed Aaronia crushed juice is extracted with a compress. And sterilized to prepare a Aaronia extract.
  • the Aaronia crushed product is shredded so that the Aronia fruit has a particle size of about 1 to 5 mm, when the shredding process is less than 1 mm, the particle size of the Aaronia crushed material is too small.
  • the crushing treatment is exceeded 5mm, the size of the Aaronia crushed product is so large that the extraction efficiency is reduced, and the active ingredient of Aaronia is not properly extracted and the astringent, bitter and sour taste of Aaronia are not reduced. Does not cause problems.
  • the Aaronia shredded material into the inner container of the water bath as above, and heat it for 1 to 3 hours while keeping the inner temperature of the inner container at 80 ⁇ 95 °C with all the lids of the inner container and the outer container closed.
  • the steam generated by boiling the water inside the outer container by the steam flows into the gap between the inner container and the lid of the water bath, so that the Aaronia crushed material is gradually swelled in the above temperature range
  • Aaronia's unique aroma remains intact, while astringent, bitter and sour taste is reduced first.
  • the steaming process by steam is not smoothly performed and the active ingredient is properly extracted because heat is not evenly applied to the Aaronia crushed product.
  • the astringent taste, bitterness and sourness of Aaronia are not reduced, and when the internal temperature of the inner container exceeds 95 ° C., the astringent taste, bitterness and sourness of Aaronia is reduced, but the extraction temperature is too high. As the fragrance is lost, the active ingredients such as various vitamins are destroyed, and the overall taste and aroma are greatly reduced.
  • Aronia crushed extracted and steamed as described above is juiced with a conventional compactor to remove the residue is separated and collected by liquid sterilization heat treatment at 80 ⁇ 90 °C for 10 to 20 minutes to prepare a Aaronia extract.
  • Aronia fruit and sugar are mixed and fermented by primary and secondary fermentation for a certain period of time to produce an aronia fermentation solution.
  • Aronia fruit and sugar are mixed in a weight ratio of 1: 0.9 to 1.2, put into fermentation vessel 15 ⁇ 25 °C After fermentation for 4 to 6 months at the first stage, the dry matter in the fermentation vessel is filtered and only the liquid part is fermented again for 2 to 4 months at 15 to 25 °C to produce fermented fermentation solution. If you don't filter it out, it will rot and become moldy.
  • Aronia fermentation solution prepared as described above has little astringent, bitter and sour taste of Aaronia according to the first and second fermentation treatment for a long period of time, and the sweetness of sugar is felt strongly. It is mixed with to reduce the bitterness, bitterness and sourness of the Aaronia extracts to increase the overall taste of Aaronia drink.
  • Aronia powder is dried and pulverized to a certain particle size to produce aronia powder.
  • Aronia powder dried to have a certain moisture content is pulverized to have a particle size of 100 to 300 mesh to produce aronia powder.
  • the Aaronia powder has a taste and aroma unique to Aaronia, and mixes the Aaronia extract and the Aaronia fermentation solution at a predetermined ratio to improve the flavor of the Aaronia beverage.
  • the Aaronia fruit is washed with water and then dried to obtain a moisture content of 5% by weight or less, and the dried Aaronia fruit is pulverized to have a particle size of 100 to 300 mesh with a conventional grinder.
  • the particle size of the Aaronia powder is pulverized to less than 100mesh, the particle size is so large that it is not uniformly mixed in the Aaronia beverage and the particles of the Aaronia powder remain in the mouth during eating. The feeling is greatly reduced.
  • the Aaronia extract On the basis of 100 parts by weight of the Aaronia extract is mixed Aronia fermentation and Aaronia powder in a certain ratio to produce a Aaronia beverage, when the Aaronia fermentation is added to less than 3 parts by weight of the Aaronia extract and bitter taste and bitter taste and When the sour taste is not reduced and the eating feeling is reduced and added in excess of 8 parts by weight, the astringent, bitter and sour taste of the Aaronia extract is reduced, but the sweetness is too strong, the overall eating feeling is reduced.
  • the Aaronia powder when added in less than 0.2 parts by weight, it is difficult to add a distinctive taste and aroma of Aaronia, and when added in excess of 0.8 parts by weight, the grains of the Aaronia powder in the mouth are intensified while the aroma and acidity of the Aaronia become strong. There is a problem that greatly reduces the eating feeling.
  • the Aaronia extract, the Aaronia fermentation solution, and the Aaronia powder are mixed at a predetermined ratio, and heat-sterilized at 80 to 90 ° C. for 5 to 10 minutes to seal and package the Aaronia beverage.
  • the aronia fermentation solution 3 to 8 parts by weight of the aronia fermentation solution, 0.2 to 0.8 parts by weight of the aronia powder and 5 to 15 parts by weight of pomegranate juice are mixed with 100 parts by weight of the Aaronia extract, and the sour taste and aroma from the pomegranate are mixed with Aaronia.
  • the flavor of the pomegranate can be further increased, and the pomegranate juice is a juice of pomegranate through a conventional compressor, and when added to less than 5 parts by weight, it is difficult to feel the sour taste and aroma of the pomegranate. Too strong to cause a problem of reduced overall eating.
  • the Aronia powder is prepared in a ring shape of a certain diameter (about 2 ⁇ 7mm) and the Aronia coating ball prepared by coating the ring-shaped Aaronia powder with edible gelatin Person who has a feeling of rejection of taste and aroma of Aaronia powder itself because Aronia powder is not directly dispersed in Aaronia drink by preparing Aronia beverage by mixing at a certain ratio with Aaronia extract and Aronia fermentation instead of Aaronia powder.
  • the Aaronia coating ball is preferably added 2 to 10 parts by weight based on 100 parts by weight of the Aaronia extract.
  • Aronia extract Sterilization to prepare Aronia extract, mix the Aronia fruit and sugar in a weight ratio of 1: 1 and put it in a fermentation vessel and fermented at 20 °C for 5 months first, and then filter out the dry matter in the fermentation vessel and only the liquid part again Secondary fermentation at 20 ° C. for 5 months to produce an aronia fermentation solution.
  • the dried aronia fruit has a particle size of 200 mesh.
  • Aronia powder is prepared by pulverizing the rock, and the aronia powder is prepared in a ring shape having a diameter of 5 mm, and then the aronia coated ball coated with edible gelatin is prepared.
  • the aronia fermentation solution is based on 100 parts by weight of the aronia extract. 5 parts by weight and 5 parts by weight of Aaronia coating ball were mixed to complete the Aaronia beverage.
  • the Ronia drink was prepared.
  • a total of 60 evaluation subjects were selected for each of five men and women in their 10's and 60's, and the scores for the tastes, aromas, and overall eating experience of the drinks of Examples 1 and 2 and Comparative Examples 1 and 2 were 1 (very bad) to 10 points
  • the sensory evaluation was performed five times using a 10-point scoring method to evaluate between (very good), and the average value of the sensory evaluation for each age group is shown in ⁇ Table 1>.
  • Example 1 7.3 7.4 7.7 7.8 6.7 7.0
  • the sweet and sour scent combines with the unique scent of Aaronia.
  • Example 2 7.4 7.6 7.8 7.7 7.0 6.8
  • the sweet and sour scent combines with the unique scent of Aaronia.
  • Comparative Example 1 7.2 7.1 7.6 7.8 7.5 7.4 Aaronia scent and blueberry sour scent.
  • Comparative Example 2 6.6 6.2 6.3 6.7 6.7 6.5 Aaronia's distinctive scent feels mild.
  • Overall taste Example 1 6.8 7.4 7.8 7.7 7.0 -
  • Example 2 7.0 7.7 8.0 7.8 7.2 7.0 -
  • the beverages of Examples 1 and 2 are primarily reduced in bitterness, bitterness and sourness according to the extraction and steaming of the Aaronia crushed product, and the bitterness and bitterness of the beverage are secondary by mixing the Aronia fermentation broth.
  • the sour and sour taste was greatly reduced, so that astringent and bitter taste was hardly felt, and the sour and sweet tastes were combined with the unique taste of Aaronia by the Aronia fermentation solution, so that the thirsty was soft and thus the overall eating feeling was evaluated higher than Comparative Examples 1 and 2.
  • the beverage of Comparative Example 1 was prepared by mixing the blueberry juice with the juice of the Aronia fruit without any additional processing, so that the astringent, bitter and sour taste of Aronia was higher than the sour and sweet taste of Blueberry. It was strongly felt, and the evaluation of the taste was lower than that of Examples 1 and 2, and in terms of flavor, Aaronia's peculiar aroma and blueberry's sour aroma were similar to those of Examples 1 and 2, but in terms of overall eating feeling As the sourness and bitterness of Aaronia are strong when the drink is turned over, the overall feeling of eating is underestimated.
  • the beverage of Comparative Example 2 was prepared by the extraction and steaming treatment of the Aaronia crushed, so that the astringent, bitter and sour taste of Aaronia was somewhat reduced, but the astringent and bitter taste remained, evaluation of the taste of Example 1 It was lower than 2, and the aroma of peculiar aroma was felt softly, and the smell was not strong and weak. The evaluation of the aroma was also lower than that of Examples 1 and 2. As the bitterness and bitterness remained, the overall feeling of eating was lower than that of Examples 1 and 2.

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Abstract

The present invention relates to an aronia beverage having a significantly improved mouthfeel as a result of a reduction in the acerbity, bitterness and sourness unique to aronia, and a method for producing the same. More specifically, the present invention relates to an aronia beverage and a method for producing the same, the method comprising: an aronia extract preparation step in which crushed aronia resulting from the crushing of aronia fruit to a certain particle diameter is placed into an inner container of a double boiler, heated for 1-3 hours while maintaining the internal temperature of the inner container at 80-95℃, and extracted with a water bath, and steam generated by the evaporation of water in an outer container enters a gap between the inner container and a lid to steam the crushed aronia, then the extracted and steam-treated crushed aronia is squeezed with an extractor and sterilized, thereby preparing an aronia extract; an aronia fermentation broth preparation step in which aronia fruit and sugar are mixed at a weight ratio of 1:0.9-1.2, the mixture is placed in a fermentation vessel and undergoes primary fermentation at 15-25℃ for 4-6 months, solid ingredients in the fermentation vessel are then filtered, and only the liquid is again subjected to secondary fermentation at 15-25℃ for 4-6 months, thereby preparing an aronia fermentation broth; an aronia powder preparation step in which dried aronia fruit having a certain moisture content is ground to have a particle size of 100-300 mesh, thereby preparing an aronia powder; and an aronia beverage completion step in which 3-8 parts by weight of the aronia fermentation broth and 0.2-0.8 parts by weight of the aronia powder are mixed with respect to 100 parts by weight of the aronia extract, thereby completing the aronia beverage.

Description

아로니아 음료 및 그 제조방법Aaronia drink and its manufacturing method
본 발명은 아로니아 특유의 떫은맛과 신맛, 쓴맛을 저감시켜 취식감을 크게 향상시킨 아로니아 음료 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 아로니아 열매를 일정입경으로 파쇄처리한 아로니아파쇄물을 중탕기의 내부용기에 넣고 내부용기의 내부온도를 80 ~ 95℃로 유지한 상태로 1 ~ 3시간 동안 가열하여 물중탕으로 추출하되 외부용기의 물이 증발되면서 발생되는 스팀이 내부용기와 뚜껑 사이의 틈새로 들어가 아로니아파쇄물이 쪄지도록 한 다음 추출 및 찜처리된 아로니아파쇄물을 압착기로 착즙하고 살균처리하여 아로니아추출액을 제조하는 아로니아추출액제조단계와, 아로니아 열매와 설탕을 1 : 0.9 ~ 1.2의 중량비로 혼합하여 발효용기에 넣고 15 ~ 25℃에서 4 ~ 6개월 동안 1차발효시킨 다음 발효용기 내의 건더기를 걸러내고 액상부분만 다시 15 ~ 25℃에서 4 ~ 6개월 동안 2차발효하여 아로니아발효액을 제조하는 아로니아발효액제조단계와, 일정한 수분함량을 지니도록 건조처리된 아로니아 열매를 100 ~ 300mesh의 입도를 지니도록 분쇄처리하여 아로니아분말을 제조하는 아로니아분말제조단계와, 상기 아로니아추출액 100중량부에 대하여 아로니아발효액 3 ~ 8중량부와 아로니아분말 0.2 ~ 0.8중량부를 혼합하여 아로니아음료를 완성하는 아로니아음료완성단계를 통해 제조되는 것을 특징으로 하는 아로니아 음료 및 그 제조방법에 관한 것이다.The present invention relates to a Aaronia beverage and a method for producing the same, which greatly reduce the astringency, sourness and bitter taste of Aaronia, and to a method of preparing the same. Into the inner container of the inner container and maintain the inner temperature of 80 ~ 95 ℃ heated for 1 to 3 hours and extracted with a water bath, the steam generated by the evaporation of water in the outer container is the gap between the inner container and the lid Aronia extracts are steamed, and the extracted and steamed Aaronia crushed extracts are squeezed with a compress and sterilized to produce Aronia extracts, Aronia fruit and sugar are prepared from 1: 0.9 to 1.2. After mixing in the weight ratio of the fermentation vessel and fermented at 15 ~ 25 ℃ for 4 to 6 months, and then filter the dry matter in the fermentation vessel and the liquid part Second fermentation at 15-25 ° C. for 4-6 months to produce the Aronia fermentation liquor, and the Aronia fermentation broth dried to have a constant water content to be pulverized to have a particle size of 100 to 300 mesh. Aronia powder production step of processing to produce an aronia powder, and 3 to 8 parts by weight of the aronia fermentation solution and 0.2 to 0.8 parts by weight of aronia powder with respect to 100 parts by weight of the Aaronia extract to complete the aronia beverage The present invention relates to a Aaronia beverage and a method for producing the same, which are prepared through a onia drink completion step.
일반적으로 아로니아 나무(Aronia mandschurica)는 북미가 원산지인 관목으로서 장미과에 속하며 작고 신맛과 떫은맛이 나는 열매가 열리는데, 열매의 색깔은 검은 적자색으로 과육부위도 강한 적자색을 지니고 있다.Generally, Aronia mandschurica is a shrub native to North America, belonging to the Rosaceae family, and it has small, sour and astringent fruits. The fruit color is black reddish purple with strong reddish purple.
이러한 아로니아 나무의 열매를 의미하는 아로니아는 아로니아베리, 블랙초크베리 또는 쵸크베리라고도 불리우며, 아로니아에는 다량의 당류와 안토시아닌(Antocyanin), 폴리페놀(Polyphenol), 비타민 B1, B2, 판토텐산, 플라보노이드, 탄닌, 베타카로틴 등을 함유하고 있고, 특히 안토시아닌의 함량이 매우 높아 자연계에 있는 식물들 중 안토시아닌의 함량이 가장 높은 편에 속한다.Aronia, which means the fruit of this aronia tree, is also called aronia berry, black chokeberry or chokeberry, and in aronia, a large amount of sugars, antocyanin, polyphenol, vitamin B1, B2, pantothenic acid, Flavonoids, tannins, beta-carotene, and the like, especially the high content of anthocyanin is one of the highest anthocyanin content among the plants in nature.
한편, 안토시아닌은 꽃이나 과실 등에 포함되어 있는 안토시아니딘의 색소배당체로서 가수분해에 의해 하나 또는 둘의 단당류와 아글리콘으로 분류되며, 주요 지표 물질은 Cyanidin 3-0-galactoside이고, 안토시아닌은 기본적으로 세포 내에서는 모두 배당체로 존재하여 적색, 청색, 보라색을 나타내며 산으로 가수분해하면 적색부분과 당부분으로 나누어지는 수용성 색소로서, 세포의 노화를 촉진시키고 각종 성인병의 원인이 되는 활성산소를 제거하는 항산화 작용, 발암물질의 작용을 억제하는 항변이원성 작용, 고혈압, 동맥경화, 심근경색 등 심혈관계질환을 일으키는 변화요소 억제작용 및 체내의 콜레스테롤 제거 작용, 간의 기능을 활성시켜 간기능 개선으로 지방간, 간경화 및 알콜성 간질환의 예방 및 치료, 혈액순환촉진으로 뇌 대사기능 증진 및 치매 예방 등의 다양한 효능이 있는 것으로 알려져 있다.On the other hand, anthocyanins are pigment glycosides of anthocyanidins contained in flowers or fruits, and are classified into one or two monosaccharides and aglycones by hydrolysis. The main indicators are Cyanidin 3-0-galactoside, and anthocyanins are basically It is present as a glycoside in the cell and shows red, blue, and purple color. When hydrolyzed into acid, it is a water-soluble pigment divided into red part and sugar part. It promotes aging of cells and removes free radicals that cause various adult diseases. Fatty liver and liver cirrhosis by activating liver function by activating liver function by activating liver function by inhibiting metabolic effects that cause cardiovascular diseases such as antioxidant activity, anti-mutagenic effect that inhibits carcinogen, hypertension, arteriosclerosis, myocardial infarction And prevention of alcoholic liver disease, promoting blood circulation and promoting brain metabolism It is known that a variety of efficacy of prevention.
상기와 같은 아로니아를 이용한 음료에 관한 종래기술로서 대한민국 등록특허공보 등록번호 제 10-1531249호에서는 블루베리 및 아로니아를 채취한 후, 30초 ~ 5분 동안 1 ~ 5회에 걸쳐 흐르는 물에 세척한 다음, 상기 블루베리 및 아로니아를 각각 20 ~ 100 메쉬로 분쇄하는 단계(S10); 분쇄된 블루베리 및 아로니아를 압착기 내부에 투입 후 밀봉한 상태에서 각각 15 ~ 25 MPa의 압력으로 압착하여 착즙액을 제조하는 단계(S20'); 제조된 상기 블루베리 착즙액 10 ~ 50 중량%와 아로니아 착즙액 50 ~ 90 중량%를 골고루 혼합하여 혼합액을 형성하는 단계(S30'); 제조된 혼합액을 50 ~ 120 ㎖ 씩 진공포장하는 단계(S40); 및 상기 혼합액을 진공포장된 상태로 80 ~ 110 ℃의 온도에 5 ~ 10분간 중탕하여 살균하는 단계(S50);로 이루어지는 것을 특징으로 하는 블루베리 및 아로니아로 이루어진 음료 제조방법 및 그에 의해 제조된 음료가 개시되었다.In the prior art of the beverage using the aronia as described in the Republic of Korea Patent Publication No. 10-1531249, after collecting the blueberries and aronia, in the water flowing for 1 to 5 times for 30 seconds to 5 minutes After washing, grinding the blueberries and aronia into 20 to 100 mesh, respectively (S10); Preparing a juice solution by pressing the crushed blueberries and aronia into the press and then sealing them at a pressure of 15 to 25 MPa in a sealed state (S20 '); 10 to 50% by weight of the prepared blueberry juice and 50 to 90% by weight of the Aaronia juice evenly mixed to form a mixed solution (S30 '); Vacuum packaging the prepared liquid mixture at 50 to 120 ml (S40); And sterilizing the mixed solution for 5 to 10 minutes in a vacuum packed state at a temperature of 80 to 110 ° C. for sterilization (S50). The method for preparing a beverage consisting of blueberries and aronia and made by Drinks have been initiated.
그러나, 상기 종래기술은 아로니아를 단순히 분쇄하고 압착하여 아로니아 착즙액을 제조하여 이를 블루베리 착즙액과 혼합하여 음료를 제조하도록 되어 있어 아로니아 특유의 강한 떫은맛과 신맛, 쓴맛이 그대로 남아 있어 전체적인 취식감이 매우 떨어지고 이에 따라 모든 연령층에서 음료로 쉽게 음용하기 어려운 문제점이 있었다. However, the prior art is to prepare the Aaronia juice by simply crushing and compressing the Aaronia and to mix it with the Blueberry juice to produce a beverage so that the strong astringent, sour, bitter taste peculiar to Aaronia remains intact There was a very poor diet, and therefore, there was a problem that it is difficult to drink easily as a drink in all age groups.
본 발명은 상기와 같은 문제점을 개선하기 위한 것으로 아로니아파쇄물을 일정온도의 물중탕으로 추출하면서 스팀에 의해 쪄지도록 하여 아로니아 특유의 향은 그대로 유지하면서 떫은맛과 쓴맛과 신맛을 1차적으로 저감시킨 아로니아추출액과, 아로니아 열매와 설탕을 혼합하여 일정기간동안 1, 2차발효시킨 아로니아발효액과, 아로니아 열매를 건조하여 일정입도로 분쇄처리한 아로니아분말을 각각 제조한 다음 상기 아로니아추출액과 아로니아발효액와 아로니아분말을 일정비율로 혼합하여 아로니아 음료를 제조함으로써 아로니아 특유의 향을 지니면서 강한 떫은맛과 신맛, 쓴맛을 저감시켜 취식감을 크게 향상시킨 아로니아 음료를 제공하며, 또한 본 발명은 상기 아로니아분말을 일정직경의 환형태로 제조하고 환형태의 아로니아분말을 식용젤라틴으로 코팅처리하여 제조한 아로니아코팅볼을 아로니아추출액과 아로니아발효액에 일정비율로 혼합하여 아로니아음료를 제조함으로써 아로니아분말이 직접적으로 아로니아 음료에 분산되지 않아 취식감이 개선되도록 하는 것에 본 발명의 목적이 있다.The present invention is to improve the above problems by extracting the Aaronia crushed water in a water bath at a constant temperature to be steamed by steam to reduce the astringent, bitter and sour taste while maintaining the aroma unique to Aronia as the primary Aronia extract, Aronia fruit and sugar were mixed to prepare fermented and fermented Aronia fermented for a certain period of time, and the Aronia fruit was dried and pulverized Aronia powder, respectively, and then the Aronia Aronia beverages are prepared by mixing extracts, fermented fermentation broth and aronia powder in a certain ratio to provide Aronia beverages that have a distinctive aroma and have a strong astringent taste, sourness and bitter taste. The present invention is to prepare the Aaronia powder in the form of a ring of a certain diameter and edible Aaronia powder in the form of edible The Aronia coated ball prepared by coating with Latin is mixed with Aronia extract and Aronia fermentation at a certain ratio to produce Aronia beverage, so that the Aronia powder is not directly dispersed in the Aronia beverage to improve eating There is an object of the present invention.
이러한 목적을 달성하기 위하여 아로니아 열매를 일정입경으로 파쇄처리한 아로니아파쇄물을 중탕기의 내부용기에 넣고 내부용기의 내부온도를 80 ~ 95℃로 유지한 상태로 1 ~ 3시간 동안 가열하여 물중탕으로 추출하되 외부용기의 물이 증발되면서 발생되는 스팀이 내부용기와 뚜껑 사이의 틈새로 들어가 아로니아파쇄물이 쪄지도록 한 다음 추출 및 찜처리된 아로니아파쇄물을 압착기로 착즙하고 살균처리하여 아로니아추출액을 제조하는 아로니아추출액제조단계와, 아로니아 열매와 설탕을 1 : 0.9 ~ 1.2의 중량비로 혼합하여 발효용기에 넣고 15 ~ 25℃에서 4 ~ 6개월 동안 1차발효시킨 다음 발효용기 내의 건더기를 걸러내고 액상부분만 다시 15 ~ 25℃에서 4 ~ 6개월 동안 2차발효하여 아로니아발효액을 제조하는 아로니아발효액제조단계와, 일정한 수분함량을 지니도록 건조처리된 아로니아 열매를 100 ~ 300mesh의 입도를 지니도록 분쇄처리하여 아로니아분말을 제조하는 아로니아분말제조단계와, 상기 아로니아추출액 100중량부에 대하여 아로니아발효액 3 ~ 8중량부와 아로니아분말 0.2 ~ 0.8중량부를 혼합하여 아로니아음료를 완성하는 아로니아음료완성단계를 통해 제조되는 것에 본 발명의 특징이 있다.In order to achieve this purpose, the Aaronia crushed product, which has been crushed with a piece of Aronia fruit, is placed in the inner container of the water bath and heated for 1 to 3 hours while maintaining the inner temperature of the inner container at 80 to 95 ° C. The steam generated by the evaporation of water from the outer container enters the gap between the inner container and the lid to stop the Aaronia crushed material, and then extracts and steams the Aaronia crushed with a compress and sterilizes the Aaronia extract. Aronia extract manufacturing step to prepare a, Aronia fruit and sugar are mixed in a weight ratio of 1: 0.9 ~ 1.2 and put into a fermentation vessel first fermentation at 15 ~ 25 ℃ for 4 to 6 months and then dried in the fermentation vessel Aronia fermentation liquor manufacturing step of filtering and liquefying only the liquid portion again at 15-25 ° C. for 4-6 months to produce aronia fermentation solution, and constant moisture Aronia powder manufacturing step of preparing a Aaronia powder by grinding the dried Aaronia fruit having a particle size of 100 ~ 300mesh to have a particle size, and 3 to 8 weight of Aaronia fermentation solution based on 100 parts by weight of the Aaronia extract 0.2 to 0.8 parts by weight of the part and the Aaronia powder is characterized in that it is prepared through the Aaronia beverage completion step of completing the Aaronia drink.
상기와 같이 본 발명에 의하면 아로니아파쇄물을 일정온도의 물중탕으로 추출하면서 스팀에 의해 쪄지도록 하여 아로니아 특유의 향은 그대로 유지하면서 떫은맛과 쓴맛과 신맛을 1차적으로 저감시킨 아로니아추출액과, 아로니아 열매와 설탕을 혼합하여 일정기간동안 1, 2차발효시킨 아로니아발효액과, 아로니아 열매를 건조하여 일정입도로 분쇄처리한 아로니아분말을 각각 제조한 다음 상기 아로니아추출액과 아로니아발효액와 아로니아분말을 일정비율로 혼합하여 아로니아 음료를 제조함으로써 아로니아 특유의 향을 지니면서 강한 떫은맛과 신맛, 쓴맛을 저감시켜 취식감을 크게 향상시킨 아로니아 음료를 제공할 수 있으며, 또한 상기 아로니아분말을 일정직경의 환형태로 제조하고 환형태의 아로니아분말을 식용젤라틴으로 코팅처리하여 제조한 아로니아코팅볼을 아로니아추출액과 아로니아발효액에 일정비율로 혼합하여 아로니아음료를 제조함으로써 아로니아분말이 직접적으로 아로니아 음료에 분산되지 않아 취식감이 개선되도록 할 수 있는 효과가 있다.As described above, according to the present invention, the Aaronia extract, which extracts the Aaronia shredded into a water bath at a predetermined temperature, is steamed and steamed, thereby primarily reducing the astringent, bitter and sour taste while maintaining the aroma unique to Aaronia, Aronia fruit and sugar were mixed and fermented by the first and second fermented fermentation broth for a certain period of time, and the Aronia fruit was dried and pulverized to a certain particle size, respectively, and then the Aronia extract and the Aronia fermentation broth and By producing a Aaronia drink by mixing the Aaronia powder in a certain ratio, it is possible to provide an Aaronia drink that has a distinctive aroma and has a strong astringent taste, a sour taste and a bitter taste, thereby greatly improving the eating feeling. The powder is prepared in the form of a ring of a certain diameter, and the ring-shaped aronia powder is coated with edible gelatin to prepare the powder. By preparing the Aronia drink by mixing the crude Aronia coated ball in the Aronia extract and the Aronia fermentation solution at a certain ratio, the Aronia powder is not directly dispersed in the Aronia drink, thereby improving the eating comfort.
도 1은 본 발명에 따른 아로니아 음료의 제조방법을 단계별로 나타낸 제조공정도1 is a manufacturing process diagram showing a step-by-step method for producing a Aaronia beverage according to the present invention
본 발명에 따른 아로니아 음료 및 그 제조방법은 도 1에 도시된 단계별 제조공정도에서와 같이 아로니아 열매를 일정입경으로 파쇄처리한 아로니아파쇄물을 중탕기에 넣고 일정온도로 가열하여 물중탕으로 추출하면서 내부에서 발생되는 스팀에 의해 아로니아파쇄물이 쪄지도록 한 다음 추출처리된 아로니아파쇄물을 압착기로 착즙하고 살균처리하여 아로니아추출액을 제조하는 아로니아추출액제조단계와, 아로니아 열매와 설탕을 일정비율로 혼합하여 발효용기에 넣고 1, 2차발효시켜 아로니아발효액을 제조하는 아로니아발효액제조단계와, 일정한 수분함량을 지니도록 건조처리된 아로니아 열매를 일정입도로 분쇄처리하여 아로니아분말을 제조하는 아로니아분말제조단계와, 상기 아로니아추출액과 아로니아발효액과 아로니아분말을 일정비율로 혼합하여 아로니아음료를 완성하는 아로니아음료완성단계로 구성된다.Aronia beverages according to the present invention and a method for manufacturing the same, as shown in the step-by-step manufacturing process shown in Figure 1 Aronia crushed by aronia crushed to a certain particle size in a water bath and heated to a constant temperature while extracting into a water bath Aronia extract is produced by steam generated inside, and the extracted Aaronia crushed extract is processed with a compress and sterilized to produce Aronia extract, and the Aronia fruit and sugar have a certain ratio. Aronia fermentation liquor manufacturing step of preparing fermentation fermentation solution by mixing into the fermentation vessel and fermentation in a fermentation vessel, and aronia powder is prepared by grinding the dried aronia fruit to a certain granularity to a certain granularity. Aronia powder manufacturing step to do, the ratio of the Aaronia extract, the fermentation of the Aaronia and the Aaronia powder Mixed drinks completion consists Chokeberry Chokeberry to complete the drink.
이하 본 발명에 따른 바람직한 구성을 단계별로 상세히 설명하면 다음과 같다.Hereinafter, the preferred configuration according to the present invention will be described in detail step by step.
1. 아로니아추출액제조단계1. Aronia Extract Preparation Step
아로니아파쇄물을 일정온도의 물중탕으로 추출하면서 스팀에 의해 쪄지도록 하여 아로니아 특유의 향은 그대로 유지하면서 떫은맛과 쓴맛과 신맛을 1차적으로 저감시킨 아로니아추출액을 제조하는 단계로서, 수세처리한 아로니아 열매를 일정입경으로 파쇄처리하여 아로니아파쇄물을 제조하고 상기 아로니아파쇄물을 중탕기의 내부용기에 넣고 내부용기와 외부용기의 뚜껑을 모두 닫은 상태에서 내부용기의 내부온도를 80 ~ 95℃로 유지한 상태로 1 ~ 3시간 동안 가열하여 물중탕으로 추출하되 중탕기의 외부용기에 담겨진 물이 증발되면서 발생되는 스팀에 의해 아로니아파쇄물이 쪄지도록 하며 추출 및 찜처리된 아로니아파쇄물을 압착기로 착즙하고 살균처리하여 아로니아추출액을 제조하게 된다. Extracting the Aaronia crushed water into the water bath at a certain temperature to steam it so as to prepare the Aaronia extract, which primarily reduced the astringent, bitter and sour taste while maintaining the aroma unique to the water. Aronia crushed by arranging the fruit of Aronia into a certain particle size and putting the Aronia crushed into the inner container of the bath and the lid of the inner container and the outer container closed the inner temperature of the inner container to 80 ~ 95 ℃ Heated for 1 to 3 hours in a maintained state and extracted into a water bath, so that the Aaronia crushed material is steamed by steam generated by evaporation of the water contained in the external container of the bath, and the extracted and steamed Aaronia crushed juice is extracted with a compress. And sterilized to prepare a Aaronia extract.
상기 아로니아파쇄물은 아로니아 열매를 입경이 1 ~ 5mm 정도의 크기가 되도록 파쇄처리하게 되는데, 1mm 미만으로 파쇄처리하는 경우에는 아로니아파쇄물의 너무 입도가 작아 압착과정에서 파쇄입자가 아로니아추출액에 혼입되는 문제점이 발생되고, 5mm를 초과하여 파쇄처리하는 경우에는 아로니아파쇄물의 크기가 너무 커서 추출효율이 떨어질 뿐 아니라 아로니아의 유효성분이 제대로 추출되지 않고 아로니아의 떫은맛과 쓴맛과 신맛이 저감되지 않는 문제점이 발생된다.The Aaronia crushed product is shredded so that the Aronia fruit has a particle size of about 1 to 5 mm, when the shredding process is less than 1 mm, the particle size of the Aaronia crushed material is too small. When the crushing treatment is exceeded 5mm, the size of the Aaronia crushed product is so large that the extraction efficiency is reduced, and the active ingredient of Aaronia is not properly extracted and the astringent, bitter and sour taste of Aaronia are not reduced. Does not cause problems.
상기와 같이 아로니아파쇄물을 중탕기의 내부용기에 넣고 내부용기와 외부용기의 뚜껑을 모두 닫은 상태에서 내부용기의 내부온도를 80 ~ 95℃로 유지한 상태로 1 ~ 3시간 동안 가열하여 물중탕으로 추출하게 되는데, 물중탕으로 추출하는 과정에서 외부용기 내부의 물이 끓으면서 발생되는 스팀에 의해 중탕기의 내부용기와 뚜껑 사이의 틈새로 스팀이 유입되면서 아로니아파쇄물이 서서히 쪄지도록 되어 있어 상기 온도 범위내에서의 찜처리에 따라 아로니아 특유의 향은 그대로 유지되면서 떫은맛과 쓴맛과 신맛이 1차적으로 저감된다.Put the Aaronia shredded material into the inner container of the water bath as above, and heat it for 1 to 3 hours while keeping the inner temperature of the inner container at 80 ~ 95 ℃ with all the lids of the inner container and the outer container closed. In the extraction process into the water bath, the steam generated by boiling the water inside the outer container by the steam flows into the gap between the inner container and the lid of the water bath, so that the Aaronia crushed material is gradually swelled in the above temperature range According to the steaming process inside, Aaronia's unique aroma remains intact, while astringent, bitter and sour taste is reduced first.
또한, 물중탕으로 가열하는 과정에서 중탕기의 내부용기의 내부온도가 80℃ 미만으로 가열되는 경우에는 스팀에 의한 찜처리가 원활하게 이루어지지 않고 아로니아파쇄물에 열이 고르게 가해지지 않아 유효성분이 제대로 추출되지 않고 아로니아의 떫은맛과 쓴맛과 신맛도 저감되지 않으며, 상기 내부용기의 내부온도가 95℃를 초과하는 경우에는 아로니아의 떫은맛과 쓴맛과 신맛이 저감되나 추출온도가 너무 높아 아로니아 특유의 맛과 향이 없어지면서 각종 비타민 등의 유효성분이 파괴되어 전체적인 맛과 향이 크게 저감되는 문제점이 발생된다.In addition, when the internal temperature of the inner vessel of the water bath is heated to less than 80 ℃ during the heating process in the water bath, the steaming process by steam is not smoothly performed and the active ingredient is properly extracted because heat is not evenly applied to the Aaronia crushed product. The astringent taste, bitterness and sourness of Aaronia are not reduced, and when the internal temperature of the inner container exceeds 95 ° C., the astringent taste, bitterness and sourness of Aaronia is reduced, but the extraction temperature is too high. As the fragrance is lost, the active ingredients such as various vitamins are destroyed, and the overall taste and aroma are greatly reduced.
상기와 같이 추출 및 찜처리된 아로니아파쇄물은 통상의 압착기로 착즙하여 찌꺼기는 분리하여 제거하고 액상을 모아 80 ~ 90℃로 10 ~ 20분간 가열 살균처리하여 아로니아추출액을 제조하게 된다. Aronia crushed extracted and steamed as described above is juiced with a conventional compactor to remove the residue is separated and collected by liquid sterilization heat treatment at 80 ~ 90 ℃ for 10 to 20 minutes to prepare a Aaronia extract.
2. 아로니아발효액제조단계2. Aronia Fermentation Solution Manufacturing Step
아로니아 열매와 설탕을 혼합하고 일정기간동안 1, 2차발효시켜 아로니아발효액을 제조하는 단계로서, 아로니아 열매와 설탕을 1 : 0.9 ~ 1.2의 중량비로 혼합하여 발효용기에 넣고 15 ~ 25℃에서 4 ~ 6개월 동안 1차발효시킨 다음 발효용기 내의 건더기를 걸러내고 액상부분만 다시 15 ~ 25℃에서 4 ~ 6개월 동안 2차발효하여 아로니아발효액을 제조하게 되는데, 1차 발효완료 후 건더기를 걸러내지 않으면 건더기가 썩거나 곰팡이가 발생된다.Aronia fruit and sugar are mixed and fermented by primary and secondary fermentation for a certain period of time to produce an aronia fermentation solution. Aronia fruit and sugar are mixed in a weight ratio of 1: 0.9 to 1.2, put into fermentation vessel 15 ~ 25 ℃ After fermentation for 4 to 6 months at the first stage, the dry matter in the fermentation vessel is filtered and only the liquid part is fermented again for 2 to 4 months at 15 to 25 ℃ to produce fermented fermentation solution. If you don't filter it out, it will rot and become moldy.
상기와 같이 제조된 아로니아발효액은 장기간 1, 2차발효처리에 따라 아로니아의 떫은맛과 쓴맛과 신맛이 거의 없고 설탕에 의한 단맛이 강하게 느껴지며, 이에 따라 아로니아발효액을 일정비율로 아로니아추출액에 혼합하여 아로니아추출액의 떫은맛과 쓴맛과 신맛을 2차적으로 감소시켜 아로니아 음료의 전체적인 취식감을 상승시키도록 한다.Aronia fermentation solution prepared as described above has little astringent, bitter and sour taste of Aaronia according to the first and second fermentation treatment for a long period of time, and the sweetness of sugar is felt strongly. It is mixed with to reduce the bitterness, bitterness and sourness of the Aaronia extracts to increase the overall taste of Aaronia drink.
3. 아로니아분말제조단계3. Aronia powder production stage
아로니아 열매를 건조하고 일정입도로 분쇄처리하여 아로니아분말을 제조하는 단계로서, 일정한 수분함량을 지니도록 건조처리된 아로니아 열매를 100 ~ 300mesh의 입도를 지니도록 분쇄처리하여 아로니아분말을 제조하게 되며, 상기 아로니아분말은 아로니아 특유의 맛과 향을 지니고 있어 일정비율로 아로니아추출액과 아로니아발효액에 혼합하여 아로니아 음료의 풍미를 향상시키는 역할을 수행하게 된다. Aronia powder is dried and pulverized to a certain particle size to produce aronia powder. Aronia powder dried to have a certain moisture content is pulverized to have a particle size of 100 to 300 mesh to produce aronia powder. The Aaronia powder has a taste and aroma unique to Aaronia, and mixes the Aaronia extract and the Aaronia fermentation solution at a predetermined ratio to improve the flavor of the Aaronia beverage.
상기와 같이 아로니아분말을 제조하기 위하여는 아로니아 열매를 수세처리한 다음 수분함량이 5중량% 이하가 되도록 건조처리하고 건조된 아로니아 열매를 통상의 분쇄기로 100 ~ 300mesh의 입도를 지니도록 분쇄하여 미세한 분말상태로 사용하게 되는데, 아로니아분말의 입도가 100mesh 미만으로 분쇄되는 경우에는 그 입도가 너무 커서 아로니아 음료에 균일하게 혼합되지 않을 뿐 아니라 취식시 아로니아분말의 입자가 입속에 남아 취식감을 크게 저하시키게 된다. To prepare the Aaronia powder as described above, the Aaronia fruit is washed with water and then dried to obtain a moisture content of 5% by weight or less, and the dried Aaronia fruit is pulverized to have a particle size of 100 to 300 mesh with a conventional grinder. When the particle size of the Aaronia powder is pulverized to less than 100mesh, the particle size is so large that it is not uniformly mixed in the Aaronia beverage and the particles of the Aaronia powder remain in the mouth during eating. The feeling is greatly reduced.
4. 아로니아음료완성단계4. Aronia Beverage Completion Stage
상기 아로니아추출액과 아로니아발효액과 아로니아분말을 일정비율로 혼합하여 아로니아음료를 완성하는 단계로서, 상기 아로니아추출액 100중량부에 대하여 아로니아발효액 3 ~ 8중량부와 아로니아분말 0.2 ~ 0.8중량부를 혼합하여 아로니아음료를 완성하게 된다. Mixing the Aaronia extract, the Aaronia fermentation solution and the Aaronia powder in a predetermined ratio to complete the Aaronia beverage, 3 to 8 parts by weight of the Aaronia fermentation solution and 0.2 to Aaronia powder with respect to 100 parts by weight of the Aaronia extract Mix 0.8 parts by weight to complete the Aaronia drink.
상기 아로니아추출액 100중량부를 기준으로 아로니아발효액과 아로니아분말을 일정비율로 혼합하여 아로니아 음료를 제조하게 되는데, 상기 아로니아발효액이 3중량부 미만으로 첨가되면 아로니아추출액의 떫은맛과 쓴맛과 신맛이 저감되지 않아 취식감이 떨어지고 8중량부를 초과하여 첨가되면 아로니아추출액의 떫은맛과 쓴맛과 신맛은 저감되나 단맛이 너무 강해져 전체적인 취식감이 저하되는 문제점이 발생된다.On the basis of 100 parts by weight of the Aaronia extract is mixed Aronia fermentation and Aaronia powder in a certain ratio to produce a Aaronia beverage, when the Aaronia fermentation is added to less than 3 parts by weight of the Aaronia extract and bitter taste and bitter taste and When the sour taste is not reduced and the eating feeling is reduced and added in excess of 8 parts by weight, the astringent, bitter and sour taste of the Aaronia extract is reduced, but the sweetness is too strong, the overall eating feeling is reduced.
또한, 상기 아로니아분말을 0.2중량부 미만으로 첨가하면 아로니아 특유의 맛과 향이 가미되기 어렵고 0.8중량부를 초과하여 첨가되면 아로니아의 떫은맛과 신맛이 강해지면서 취식시 아로니아분말의 입자가 입속에 남아 취식감을 크게 저하되는 문제점이 발생된다.In addition, when the Aaronia powder is added in less than 0.2 parts by weight, it is difficult to add a distinctive taste and aroma of Aaronia, and when added in excess of 0.8 parts by weight, the grains of the Aaronia powder in the mouth are intensified while the aroma and acidity of the Aaronia become strong. There is a problem that greatly reduces the eating feeling.
상기와 같이 아로니아추출액과 아로니아발효액과 아로니아분말을 일정비율로 혼합하고 80 ~ 90℃로 5 ~ 10분간 가열 살균처리하여 밀봉포장하여 아로니아 음료를 완성하게 된다. As described above, the Aaronia extract, the Aaronia fermentation solution, and the Aaronia powder are mixed at a predetermined ratio, and heat-sterilized at 80 to 90 ° C. for 5 to 10 minutes to seal and package the Aaronia beverage.
또한, 상기 아로니아추출액 100중량부에 대하여 아로니아발효액 3 ~ 8중량부와 아로니아분말 0.2 ~ 0.8중량부와 석류착즙 5 ~ 15중량부를 혼합하여 석류로부터의 새콤한 맛과 향이 아로니아와 어루어져 풍미를 더욱 높이도록 할 수 있는데, 상기 석류착즙은 통상의 압축기를 통해 석류를 착즙한 것으로 5중량부 미만으로 첨가되면 석류의 새콤한 맛과 향을 느끼기 어려우며 15중량부를 초과하여 첨가되면 석류의 신맛이 너무 강해져 전체적인 취식감이 저하되는 문제점이 발생된다.In addition, 3 to 8 parts by weight of the aronia fermentation solution, 0.2 to 0.8 parts by weight of the aronia powder and 5 to 15 parts by weight of pomegranate juice are mixed with 100 parts by weight of the Aaronia extract, and the sour taste and aroma from the pomegranate are mixed with Aaronia. The flavor of the pomegranate can be further increased, and the pomegranate juice is a juice of pomegranate through a conventional compressor, and when added to less than 5 parts by weight, it is difficult to feel the sour taste and aroma of the pomegranate. Too strong to cause a problem of reduced overall eating.
한편, 본 발명에 따른 다른 실시예로서, 상기 아로니아분말을 일정직경(대략 2 ~ 7mm 정도)의 환형태로 제조하고 환형태의 아로니아분말을 식용젤라틴으로 코팅처리하여 제조한 아로니아코팅볼을 아로니아분말 대신 아로니아추출액과 아로니아발효액에 일정비율로 혼합하여 아로니아 음료를 제조함으로써 아로니아분말이 직접적으로 아로니아 음료에 분산되지 않아 아로니아분말 자체의 맛과 향에 거부감이 있는 사람에게도 취식이 용이하게 이루어지도록 할 수 있으며, 이 경우 상기 아로니아코팅볼은 아로니아추출액 100중량부에 대하여 2 ~ 10중량부를 첨가하는 것이 바람직하다.On the other hand, as another embodiment according to the present invention, the Aronia powder is prepared in a ring shape of a certain diameter (about 2 ~ 7mm) and the Aronia coating ball prepared by coating the ring-shaped Aaronia powder with edible gelatin Person who has a feeling of rejection of taste and aroma of Aaronia powder itself because Aronia powder is not directly dispersed in Aaronia drink by preparing Aronia beverage by mixing at a certain ratio with Aaronia extract and Aronia fermentation instead of Aaronia powder. Eating can be made easily, in this case, the Aaronia coating ball is preferably added 2 to 10 parts by weight based on 100 parts by weight of the Aaronia extract.
이하 본 발명에 따른 실시예는 다음과 같다. Hereinafter, the embodiment according to the present invention is as follows.
< 실시예 1 ><Example 1>
수세처리한 아로니아 열매를 파쇄처리하여 아로니아파쇄물을 제조하며 아로니아파쇄물을 중탕기의 내부용기에 넣고 내부용기와 외부용기의 뚜껑을 모두 닫은 상태에서 내부용기의 내부온도가 85℃로 유지되도록 2시간 동안 가열하여 물중탕으로 추출하되 외부용기의 물이 증발되면서 발생되는 스팀이 내부용기와 뚜껑 사이의 틈새로 유입되면서 아로니아파쇄물이 쪄지도록 하며 추출 및 찜처리된 아로니아파쇄물을 압착기로 착즙하고 살균처리하여 아로니아추출액을 제조하고, 아로니아 열매와 설탕을 1 : 1의 중량비로 혼합하여 발효용기에 넣고 20℃에서 5개월 동안 1차발효시킨 다음 발효용기 내의 건더기를 걸러내고 액상부분만 다시 20℃에서 5개월 동안 2차발효하여 아로니아발효액을 제조하며, 건조처리된 아로니아 열매를 200mesh의 입도를 지니도록 분쇄처리하여 아로니아분말을 제조하고, 상기 아로니아추출액 100중량부에 대하여 아로니아발효액 5중량부와 아로니아분말 0.5중량부를 혼합하여 아로니아 음료를 완성하였다.Aronia crushed by rinsing the water-washed Aaronia fruit, and put the Aronia crushed into the inner container of the bath and the lid of the inner container and the outer container closed to maintain the inner temperature of 85 ° C 2 Heated for a period of time to extract into the water bath, but the steam generated by the evaporation of water in the outer container flows into the gap between the inner container and the lid to stop the Aaronia crushed matter, and extract the extracted and steamed Aaronia crushed with a compress. Sterilization to prepare Aronia extract, mix the Aronia fruit and sugar in a weight ratio of 1: 1 and put it in a fermentation vessel and fermented at 20 ℃ for 5 months first, and then filter out the dry matter in the fermentation vessel and only the liquid part again Secondary fermentation at 20 ° C. for 5 months to produce an aronia fermentation solution. The dried aronia fruit has a particle size of 200 mesh. The rock crushing process for producing Chokeberry powders, and the O were mixed with respect to 100 parts by weight of Catalonia Chokeberry extract broth, 5 parts by weight and 0.5 part of Chokeberry powder was completed Chokeberry drink.
< 실시예 2 ><Example 2>
수세처리한 아로니아 열매를 파쇄처리하여 아로니아파쇄물을 제조하며 아로니아파쇄물을 중탕기의 내부용기에 넣고 내부용기와 외부용기의 뚜껑을 모두 닫은 상태에서 내부용기의 내부온도가 85℃로 유지되도록 2시간 동안 가열하여 물중탕으로 추출하되 외부용기의 물이 증발되면서 발생되는 스팀이 내부용기와 뚜껑 사이의 틈새로 유입되면서 아로니아파쇄물이 쪄지도록 하며 추출 및 찜처리된 아로니아파쇄물을 압착기로 착즙하고 살균처리하여 아로니아추출액을 제조하고, 아로니아 열매와 설탕을 1 : 1의 중량비로 혼합하여 발효용기에 넣고 20℃에서 5개월 동안 1차발효시킨 다음 발효용기 내의 건더기를 걸러내고 액상부분만 다시 20℃에서 5개월 동안 2차발효하여 아로니아발효액을 제조하며, 건조처리된 아로니아 열매를 200mesh의 입도를 지니도록 분쇄처리하여 아로니아분말을 제조하고 상기 아로니아분말을 직경 5mm의 환형태로 제조한 다음 식용젤라틴으로 코팅처리한 아로니아코팅볼을 제조하며, 상기 아로니아추출액 100중량부에 대하여 아로니아발효액 5중량부와 아로니아코팅볼 5중량부를 혼합하여 아로니아 음료를 완성하였다.Aronia crushed by rinsing the water-washed Aaronia fruit, and put the Aronia crushed into the inner container of the bath and the lid of the inner container and the outer container closed to maintain the inner temperature of 85 ° C 2 Heated for a period of time to extract into the water bath, but the steam generated by the evaporation of water in the outer container flows into the gap between the inner container and the lid to stop the Aaronia crushed matter, and extract the extracted and steamed Aaronia crushed with a compress. Sterilization to prepare Aronia extract, mix the Aronia fruit and sugar in a weight ratio of 1: 1 and put it in a fermentation vessel and fermented at 20 ℃ for 5 months first, and then filter out the dry matter in the fermentation vessel and only the liquid part again Secondary fermentation at 20 ° C. for 5 months to produce an aronia fermentation solution. The dried aronia fruit has a particle size of 200 mesh. Aronia powder is prepared by pulverizing the rock, and the aronia powder is prepared in a ring shape having a diameter of 5 mm, and then the aronia coated ball coated with edible gelatin is prepared. The aronia fermentation solution is based on 100 parts by weight of the aronia extract. 5 parts by weight and 5 parts by weight of Aaronia coating ball were mixed to complete the Aaronia beverage.
< 비교예 1 ><Comparative Example 1>
종래의 방법에 따라 수세처리한 아로니아와 블루베리 열매를 분쇄하고 아로니아와 블루베리 분쇄물을 각각 압착기로 착즙한 다음 아로니아 착즙액과 블루베리 착즙액을 1 : 1의 중량비로 혼합하여 아로니아 음료를 제조하였다.Crush the washed Aaronia and Blueberry berries according to the conventional method, and extract the Aaronia and Blueberry crushed powder with a compress, and then mix the Aaronia juice and the Blueberry juice with a weight ratio of 1: 1. The Ronia drink was prepared.
< 비교예 2 ><Comparative Example 2>
수세처리한 아로니아 열매를 파쇄처리하여 아로니아파쇄물을 제조하며 아로니아파쇄물을 중탕기의 내부용기에 넣고 내부용기와 외부용기의 뚜껑을 모두 닫은 상태에서 내부용기의 내부온도가 85℃로 유지되도록 2시간 동안 가열하여 물중탕으로 추출하되 외부용기의 물이 증발되면서 발생되는 스팀이 내부용기와 뚜껑 사이의 틈새로 유입되면서 아로니아파쇄물이 쪄지도록 하며 추출 및 찜처리된 아로니아파쇄물을 압착기로 착즙하고 살균처리하여 아로니아 음료를 제조하였다.Aronia crushed by rinsing the water-washed Aaronia fruit, and put the Aronia crushed into the inner container of the bath and the lid of the inner container and the outer container closed to maintain the inner temperature of 85 ° C 2 Heated for a period of time to extract into the water bath, but the steam generated by the evaporation of water in the outer container flows into the gap between the inner container and the lid to stop the Aaronia crushed matter, and extract the extracted and steamed Aaronia crushed with a compress. Sterilization to prepare Aaronia beverages.
< 관능평가 ><Sensory Evaluation>
10 ~ 60대 남녀 각 5명씩 총 60명의 평가대상자를 선정하고 실시예1, 2와 비교예1, 2의 음료를 맛, 향, 전체적인 취식감에 관하여 평점을 1점(매우 나쁘다) ~ 10점(매우 좋다) 사이에서 평가하도록 하는 10점 평점법을 사용하여 5회씩 관능평가하고 각 나이대별 관능평가의 평균값을 < 표 1 >에 나타내었다.A total of 60 evaluation subjects were selected for each of five men and women in their 10's and 60's, and the scores for the tastes, aromas, and overall eating experience of the drinks of Examples 1 and 2 and Comparative Examples 1 and 2 were 1 (very bad) to 10 points The sensory evaluation was performed five times using a 10-point scoring method to evaluate between (very good), and the average value of the sensory evaluation for each age group is shown in <Table 1>.
실시예1,2과 비교예1,2의 관능평가 결과Sensory evaluation results of Examples 1 and 2 and Comparative Examples 1 and 2
평가항목Evaluation item 구분division 연령별By age
10대10 20대20's 30대30 spaces 40대40 spaces 50대50 spaces 60대60 spaces 비 고Remarks
맛flavor 실시예1Example 1 6.56.5 7.47.4 8.08.0 7.67.6 7.67.6 7.27.2 떫은맛과 쓴맛이 거의 없고 신맛과 단맛이 남.Almost no bitterness and bitterness, and sour and sweet.
실시예2Example 2 6.86.8 7.87.8 8.18.1 7.87.8 7.47.4 7.07.0 떫은맛과 쓴맛이 거의 없고 신맛과 단맛이 남.Almost no bitterness and bitterness, and sour and sweet.
비교예1Comparative Example 1 4.24.2 4.54.5 4.84.8 5.05.0 5.25.2 5.85.8 아로니아의 떫은맛과 쓴맛, 신맛이 매우 강함.Aaronia's bitter, bitter and sour taste is very strong.
비교예2Comparative Example 2 4.84.8 5.25.2 5.65.6 5.75.7 5.65.6 6.06.0 떫은맛과 쓴맛이 강하고 약간의 신맛이 남.The bitterness and bitterness are strong and a little sourness.
향incense 실시예1Example 1 7.37.3 7.47.4 7.77.7 7.87.8 6.76.7 7.07.0 새콤하고 달콤한 향이 아로니아 특유의 향과 어우러짐.The sweet and sour scent combines with the unique scent of Aaronia.
실시예2Example 2 7.47.4 7.67.6 7.87.8 7.77.7 7.07.0 6.86.8 새콤하고 달콤한 향이 아로니아 특유의 향과 어우러짐.The sweet and sour scent combines with the unique scent of Aaronia.
비교예1Comparative Example 1 7.27.2 7.17.1 7.67.6 7.87.8 7.57.5 7.47.4 아로니아의 향과 블루베리의 새콤한 향이 어우러짐.Aaronia scent and blueberry sour scent.
비교예2Comparative Example 2 6.66.6 6.26.2 6.36.3 6.76.7 6.76.7 6.56.5 아로니아 특유의 향이 은은하게 느껴짐.향이 약함.Aaronia's distinctive scent feels mild.
전체적인취식감 Overall taste 실시예1Example 1 6.86.8 7.47.4 7.87.8 7.77.7 7.07.0 7.07.0 --
실시예2Example 2 7.07.0 7.77.7 8.08.0 7.87.8 7.27.2 7.07.0 --
비교예1Comparative Example 1 5.35.3 5.85.8 6.06.0 6.26.2 6.36.3 6.46.4 --
비교예2Comparative Example 2 5.45.4 5.65.6 6.06.0 6.16.1 6.26.2 6.26.2 --
상기 <표 1>에서와 같이 실시예1,2의 음료는 아로니아파쇄물의 추출 및 찜처리에 따라 1차적으로 떫은맛과 쓴맛과 신맛이 저감되고 아로니아발효액의 혼합에 의해 2차적으로 떫은맛과 쓴맛과 신맛이 크게 저감되어 떫은맛과 쓴맛이 거의 느껴지지 않았고 아로니아발효액에 의해 신맛과 단맛이 아로니아 특유의 맛과 어우러져 목넘김이 부드럽고 이에 따라 전체적인 취식감이 비교예1,2보다 높게 평가되었다.As shown in Table 1, the beverages of Examples 1 and 2 are primarily reduced in bitterness, bitterness and sourness according to the extraction and steaming of the Aaronia crushed product, and the bitterness and bitterness of the beverage are secondary by mixing the Aronia fermentation broth. The sour and sour taste was greatly reduced, so that astringent and bitter taste was hardly felt, and the sour and sweet tastes were combined with the unique taste of Aaronia by the Aronia fermentation solution, so that the thirsty was soft and thus the overall eating feeling was evaluated higher than Comparative Examples 1 and 2.
또한, 비교예1의 음료는 아로니아 열매를 별도의 가공처리없이 착즙시킨 원액상태를 블루베리 착즙액과 혼합하여 음료를 제조한 것이어서 아로니아의 떫은맛과 쓴맛과 신맛이 블루베리의 신맛과 단맛보다 강하게 느껴져 그 맛에 대한 평가가 실시예1,2보다 낮게 평가되었으며 향에 있어서는 아로니아 특유의 향과 블루베리의 새콤한 향이 어우러져 실시예1,2와 유사한 평가도를 나타내었으나, 전체적인 취식감에 있어서는 음료의 목넘김시 아로니아의 떫은맛과 쓴맛이 강하게 나타남에 따라 전체적인 취식감이 낮게 평가되어 있다.In addition, the beverage of Comparative Example 1 was prepared by mixing the blueberry juice with the juice of the Aronia fruit without any additional processing, so that the astringent, bitter and sour taste of Aronia was higher than the sour and sweet taste of Blueberry. It was strongly felt, and the evaluation of the taste was lower than that of Examples 1 and 2, and in terms of flavor, Aaronia's peculiar aroma and blueberry's sour aroma were similar to those of Examples 1 and 2, but in terms of overall eating feeling As the sourness and bitterness of Aaronia are strong when the drink is turned over, the overall feeling of eating is underestimated.
또한, 비교예2의 음료는 아로니아파쇄물의 추출 및 찜처리하여 음료를 제조한 것이어서 아로니아의 떫은맛과 쓴맛과 신맛이 어느정도 저감되었으나, 떫은맛과 쓴맛이 남아있어 그 맛에 대한 평가가 실시예1,2보다 낮게 평가되었으며 향에 있어서는 아로니아 특유의 향이 은은하게 느껴져 향이 강하지 않고 미약하여 그 향에 대한 평가도 실시예1,2보다 낮게 평가되었고 전체적인 취식감에 있어서는 음료의 목넘김시 아로니아분말의 떫은맛과 쓴맛이 잔존함에 따라 전체적인 취식감이 실시예1,2보다 낮게 평가되었다.In addition, the beverage of Comparative Example 2 was prepared by the extraction and steaming treatment of the Aaronia crushed, so that the astringent, bitter and sour taste of Aaronia was somewhat reduced, but the astringent and bitter taste remained, evaluation of the taste of Example 1 It was lower than 2, and the aroma of peculiar aroma was felt softly, and the smell was not strong and weak. The evaluation of the aroma was also lower than that of Examples 1 and 2. As the bitterness and bitterness remained, the overall feeling of eating was lower than that of Examples 1 and 2.

Claims (8)

  1. 아로니아 열매를 일정입경으로 파쇄처리한 아로니아파쇄물을 중탕기의 내부용기에 넣고 내부용기의 내부온도를 80 ~ 95℃로 유지한 상태로 1 ~ 3시간 동안 가열하여 물중탕으로 추출하되 외부용기의 물이 증발되면서 발생되는 스팀이 내부용기와 뚜껑 사이의 틈새로 유입되면서 아로니아파쇄물이 쪄지도록 한 다음 추출 및 찜처리된 아로니아파쇄물을 압착기로 착즙하고 살균처리하여 아로니아추출액을 제조하는 아로니아추출액제조단계와, 아로니아 열매와 설탕을 1 : 0.9 ~ 1.2의 중량비로 혼합하여 발효용기에 넣고 15 ~ 25℃에서 4 ~ 6개월 동안 1차발효시킨 다음 발효용기 내의 건더기를 걸러내고 액상부분만 다시 15 ~ 25℃에서 4 ~ 6개월 동안 2차발효하여 아로니아발효액을 제조하는 아로니아발효액제조단계와, 건조처리된 아로니아 열매를 분쇄처리하여 아로니아분말을 제조하는 아로니아분말제조단계와, 상기 아로니아추출액 100중량부에 대하여 아로니아발효액 3 ~ 8중량부와 아로니아분말 0.2 ~ 0.8중량부를 혼합하여 아로니아음료를 완성하는 아로니아음료완성단계를 통해 제조되는 것을 특징으로 하는 아로니아 음료.Aronia shredded with Aronia fruit to a certain particle size into the inner container of the water bath and heated for 1 to 3 hours while maintaining the inner temperature of the inner container at 80 ~ 95 ℃ extracted in a water bath. As the steam generated by evaporation of water flows into the gap between the inner container and the lid, the Aaronia crushed water stops, and the extracted and steamed Aaronia crushed material is extracted with a compress and sterilized to produce the Aaronia extract. Extraction preparation step, Aronia fruit and sugar are mixed in a weight ratio of 1: 0.9 ~ 1.2, put into a fermentation vessel and the first fermentation at 15 ~ 25 ℃ for 4 to 6 months, and then filter the dry matter in the fermentation vessel and only the liquid part After the second fermentation at 15 ~ 25 ℃ for 4 to 6 months to produce the Aronia fermentation solution Aronia fermentation liquor manufacturing step, and the dried treated Aaronia fruit Aronia powder production step for producing the Aaronia powder, and Aronia drink to complete the Aaronia drink by mixing 3 to 8 parts by weight of Aronia fermentation solution and 0.2 to 0.8 parts by weight Aaronia powder to 100 parts by weight of the Aaronia extract Aaronia drink, characterized in that is produced through the completion stage.
  2. 아로니아 열매를 일정입경으로 파쇄처리한 아로니아파쇄물을 중탕기의 내부용기에 넣고 내부용기의 내부온도를 80 ~ 95℃로 유지한 상태로 1 ~ 3시간 동안 가열하여 물중탕으로 추출하되 외부용기의 물이 증발되면서 발생되는 스팀이 내부용기와 뚜껑 사이의 틈새로 유입되면서 아로니아파쇄물이 쪄지도록 한 다음 추출 및 찜처리된 아로니아파쇄물을 압착기로 착즙하고 살균처리하여 아로니아추출액을 제조하는 아로니아추출액제조단계와, 아로니아 열매와 설탕을 1 : 0.9 ~ 1.2의 중량비로 혼합하여 발효용기에 넣고 15 ~ 25℃에서 4 ~ 6개월 동안 1차발효시킨 다음 발효용기 내의 건더기를 걸러내고 액상부분만 다시 15 ~ 25℃에서 4 ~ 6개월 동안 2차발효하여 아로니아발효액을 제조하는 아로니아발효액제조단계와, 건조처리된 아로니아 열매를 분쇄처리하여 아로니아분말을 제조하고 아로니아분말을 일정직경의 환형태로 제조하고 환형태의 아로니아분말을 식용젤라틴으로 코팅처리하여 아로니아코팅볼을 제조하는 아로니아코팅볼제조단계와, 상기 아로니아추출액 100중량부에 대하여 아로니아발효액 3 ~ 8중량부와 아로니아코팅볼 2 ~ 10중량부를 혼합하여 아로니아음료를 완성하는 아로니아음료완성단계를 통해 제조되는 것을 특징으로 하는 아로니아 음료.Aronia shredded with Aronia fruit to a certain particle size into the inner container of the water bath and heated for 1 to 3 hours while maintaining the inner temperature of the inner container at 80 ~ 95 ℃ extracted in a water bath. As the steam generated by evaporation of water flows into the gap between the inner container and the lid, the Aaronia crushed water stops, and the extracted and steamed Aaronia crushed material is extracted with a compress and sterilized to produce the Aaronia extract. Extraction preparation step, Aronia fruit and sugar are mixed in a weight ratio of 1: 0.9 ~ 1.2, put into a fermentation vessel and the first fermentation at 15 ~ 25 ℃ for 4 to 6 months, and then filter the dry matter in the fermentation vessel and only the liquid part After the second fermentation at 15 ~ 25 ℃ for 4 to 6 months to produce the Aronia fermentation solution Aronia fermentation liquor manufacturing step, and the dried treated Aaronia fruit Aronia coating ball manufacturing step of preparing a Aaronia powder and preparing the Aaronia powder by coating the Aaronia powder in a ring shape with a predetermined diameter and coating the cyclic Aaronia powder with edible gelatin, and the Aaronia extract Aaronia beverage, characterized in that the Aaronia fermentation broth 3 to 8 parts by weight and 2 to 10 parts by weight of Aaronia coating ball to be prepared through the Aaronia beverage completion step to complete the Aaronia drink.
  3. 제 1항에 있어서, 상기 아로니아파쇄물은 1 ~ 5mm의 입경을 지니도록 파쇄처리되고 아로니아분말은 수분함량이 5중량% 이하로 건조처리되고 100 ~ 300mesh의 입도를 지니도록 분쇄처리된 것을 특징으로 하는 아로니아 음료.According to claim 1, wherein the Aaronia crushed is shredded to have a particle size of 1 ~ 5mm and the Aaronia powder is dried to a moisture content of less than 5% by weight and milled to have a particle size of 100 ~ 300mesh Aaronia drink.
  4. 제 2항에 있어서, 상기 아로니아파쇄물은 1 ~ 5mm의 입경을 지니도록 파쇄처리되고 아로니아분말은 수분함량이 5중량% 이하로 건조처리되고 100 ~ 300mesh의 입도를 지니도록 분쇄처리된 것을 특징으로 하는 아로니아 음료.According to claim 2, wherein the Aaronia crushed is shredded to have a particle size of 1 ~ 5mm and the Aaronia powder is dried to a moisture content of less than 5% by weight and milled to have a particle size of 100 ~ 300mesh Aaronia drink.
  5. 제 1항에 있어서, 상기 아로니아음료완성단계는 아로니아추출액 100중량부에 대하여 석류착즙 5 ~ 15중량부가 추가 혼합되는 것을 특징으로 하는 아로니아 음료.According to claim 1, Aaronia beverage completion step Aaronia drink, characterized in that 5 to 15 parts by weight of pomegranate juice is further added to 100 parts by weight of the Aaronia extract.
  6. 제 2항에 있어서, 상기 아로니아음료완성단계는 아로니아추출액 100중량부에 대하여 석류착즙 5 ~ 15중량부가 추가 혼합되는 것을 특징으로 하는 아로니아 음료.According to claim 2, Aaronia beverage completion step is Aaronia beverage, characterized in that 5 to 15 parts by weight of pomegranate juice is further added to 100 parts by weight of the Aaronia extract.
  7. 아로니아 열매를 1 ~ 5mm의 입경을 지니도록 파쇄처리한 아로니아파쇄물을 중탕기의 내부용기에 넣고 내부용기의 내부온도를 80 ~ 95℃로 유지한 상태로 1 ~ 3시간 동안 가열하여 물중탕으로 추출하되 외부용기의 물이 증발되면서 발생되는 스팀이 내부용기와 뚜껑 사이의 틈새로 유입되면서 아로니아파쇄물이 쪄지도록 한 다음 추출 및 찜처리된 아로니아파쇄물을 압착기로 착즙하고 살균처리하여 아로니아추출액을 제조하는 아로니아추출액제조단계와, 아로니아 열매와 설탕을 1 : 0.9 ~ 1.2의 중량비로 혼합하여 발효용기에 넣고 15 ~ 25℃에서 4 ~ 6개월 동안 1차발효시킨 다음 발효용기 내의 건더기를 걸러내고 액상부분만 다시 15 ~ 25℃에서 4 ~ 6개월 동안 2차발효하여 아로니아발효액을 제조하는 아로니아발효액제조단계와, 수분함량이 5중량% 이하로 건조처리된 아로니아 열매를 100 ~ 300mesh의 입도를 지니도록 분쇄처리하여 아로니아분말을 제조하는 아로니아분말제조단계와, 상기 아로니아추출액 100중량부에 대하여 아로니아발효액 3 ~ 8중량부와 아로니아분말 0.2 ~ 0.8중량부를 혼합하여 아로니아음료를 완성하는 아로니아음료완성단계를 통해 제조하는 것을 특징으로 하는 아로니아 음료의 제조방법.Aronia shredded with Aronia fruits to have a particle size of 1 ~ 5mm into the inner container of the water bath and heated for 1 to 3 hours while maintaining the internal temperature of the inner container at 80 ~ 95 ℃ to the water bath Extraction, but steam generated by evaporation of water from the outer container flows into the gap between the inner container and the lid to stop the Aaronia shreds, and then extracts and steams the Aaronia shreds with a compress and sterilizes the Aaronia extract Aronia extract manufacturing step to prepare a, Aronia fruit and sugar are mixed in a weight ratio of 1: 0.9 ~ 1.2 and put into a fermentation vessel first fermentation at 15 ~ 25 ℃ for 4 to 6 months and then dried in the fermentation vessel Aronia fermentation liquor manufacturing step of filtering and liquefying only the liquid portion again at 15-25 ° C. for 4-6 months to produce aronia fermentation liquid, and dried to 5% by weight or less Aronia powder manufacturing step of preparing the Aaronia powder by grinding the dried Aaronia fruit to have a particle size of 100 ~ 300mesh, and 3 to 8 parts by weight of Aronia fermentation solution and Aaronia powder with respect to 100 parts by weight of the Aaronia extract Method of producing a Aaronia beverage, characterized in that it is prepared through the Aaronia drink completion step of completing the Aaronia drink by mixing 0.2 ~ 0.8 parts by weight.
  8. 아로니아 열매를 1 ~ 5mm의 입경을 지니도록 파쇄처리한 아로니아파쇄물을 중탕기의 내부용기에 넣고 내부용기의 내부온도를 80 ~ 95℃로 유지한 상태로 1 ~ 3시간 동안 가열하여 물중탕으로 추출하되 외부용기의 물이 증발되면서 발생되는 스팀이 내부용기와 뚜껑 사이의 틈새로 유입되면서 아로니아파쇄물이 쪄지도록 한 다음 추출 및 찜처리된 아로니아파쇄물을 압착기로 착즙하고 살균처리하여 아로니아추출액을 제조하는 아로니아추출액제조단계와, 아로니아 열매와 설탕을 1 : 0.9 ~ 1.2의 중량비로 혼합하여 발효용기에 넣고 15 ~ 25℃에서 4 ~ 6개월 동안 1차발효시킨 다음 발효용기 내의 건더기를 걸러내고 액상부분만 다시 15 ~ 25℃에서 4 ~ 6개월 동안 2차발효하여 아로니아발효액을 제조하는 아로니아발효액제조단계와, 수분함량이 5중량% 이하로 건조처리된 아로니아 열매를 100 ~ 300mesh의 입도를 지니도록 분쇄처리하여 아로니아분말을 제조하고 아로니아분말을 2 ~ 7mm의 직경을 지닌 환형태로 제조하고 환형태의 아로니아분말을 식용젤라틴으로 코팅처리하여 아로니아코팅볼을 제조하는 아로니아코팅볼제조단계와, 상기 아로니아추출액 100중량부에 대하여 아로니아발효액 3 ~ 8중량부와 아로니아코팅볼 2 ~ 10중량부를 혼합하여 아로니아음료를 완성하는 아로니아음료완성단계를 통해 제조하는 것을 특징으로 하는 아로니아 음료의 제조방법.Aronia shredded with Aronia fruits to have a particle size of 1 ~ 5mm into the inner container of the water bath and heated for 1 to 3 hours while maintaining the internal temperature of the inner container at 80 ~ 95 ℃ to the water bath Extraction, but steam generated by evaporation of water from the outer container flows into the gap between the inner container and the lid to stop the Aaronia shreds, and then extracts and steams the Aaronia shreds with a compress and sterilizes the Aaronia extract Aronia extract manufacturing step to prepare a, Aronia fruit and sugar are mixed in a weight ratio of 1: 0.9 ~ 1.2 and put into a fermentation vessel first fermentation at 15 ~ 25 ℃ for 4 to 6 months and then dried in the fermentation vessel Aronia fermentation liquor manufacturing step of filtering and liquefying only the liquid portion again at 15-25 ° C. for 4-6 months to produce aronia fermentation liquid, and dried to 5% by weight or less Aronia powder was pulverized to have a particle size of 100 ~ 300mesh, aronia powder was prepared, and aronia powder was prepared in a ring shape with a diameter of 2 to 7 mm, and the cyclic aronia powder was coated with edible gelatin. Aronia coating ball production step to produce a Aaronia coated ball, and 3 to 8 parts by weight of Aronia fermentation solution and 2 to 10 parts by weight of Aaronia coating ball to 100 parts by weight of the Aaronia extract to complete the Aaronia drink Method for producing a Aaronia beverage, characterized in that the production through the Aaronia beverage completion step.
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CN110150534A (en) * 2019-04-23 2019-08-23 沈阳农业大学 A kind of compound acerbity removing method of black fruit rib gland Sorbus alnifloria juice

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