KR101871452B1

KR101871452B1 - The Opuntia humifusa beverages containing lotus root element method.

Info

Publication number: KR101871452B1
Application number: KR1020150187444A
Authority: KR
Inventors: 이정은; 장길웅
Original assignee: 시흥시
Priority date: 2015-12-28
Filing date: 2015-12-28
Publication date: 2018-06-27
Also published as: KR20170077504A

Abstract

The method of manufacturing a milled bean containing a soft drink according to the present invention comprises adding 4 to 6 parts by weight of dry mint pulp, 2 to 3 parts by weight of dried lotus root and 0.25 to 0.75 part by weight of dried licorice to 100 parts by weight of water to prepare a first composition Preparing a liquid composition of the first composition in an extraction environment at a pressure of 75 to 85 kPa and a temperature of 90 to 110 ° C for 47 to 49 hours and filtering the resultant composition through a 200- 2 composition; and mixing the second composition, sugar and citron concentrate with purified water.

Description

Description: TECHNICAL FIELD The present invention relates to a method for manufacturing a beverage containing milled beans,

More particularly, the present invention relates to a method for preparing a beverage containing a soft component of the present invention, and more particularly, it relates to a method for producing a beverage containing a soft component, The present invention relates to a method for manufacturing a millennia beverage containing a flour ingredient for producing a beverage having a functional ingredient.

The cactus is a native plant of the country, called the palm cactus.

These cacti grow in the desert but are more common in the temperate zone, and there are many cacti that grow well in the highlands down to temperatures of minus 30 ° C.

The cactus is belonging to the genus Opuntia. The advantage of the cactus is that it is very easy to cultivate. If you put a single broad stem on the ground, it grows on its own. When you plant it properly, it does not need chemical fertilizer and pesticide. These cacti are about 15 stalks which can be harvested in one year, and 7 ~ 8 fruits can be harvested.

However, there is a disadvantage that there is not much demand yet, but the stem can be used variously in food by removing thorns and bark.

Especially, the cinnitus of Chuncheon-jicho is recorded in Korea's treaty and in the ancient book of China.

According to the ancient medicine of the West Chinese medicine, the herbal medicine, the medicine of the Mongolian medicine, the medicine of the Mongolian medicine, the medicine of the Mongolian medicine, the medicine of the family medicine and the medicinal herb medicine of the family, the flow and circulation of the medicine are improved and the heat is cooled, It is good to take in the pain treatment of dysentery, hemorrhoids, coughs, cryopreservation, antipyretic sedation, bronchial asthma, chest pounding, lack of sleep, and peeling of the cactus bark on the burn, it is good for wound, neuralgia, arthritis, , It is said that it is efficacious to change cactus in pleurisy.

In addition, according to the results of the clinical experiments, the chennocentennis cactus has been used for cosmetics through excellent moisturizing effect while detecting excellent components such as antioxidant function, anti-inflammatory function, dementia suppressing function, cerebrovascular function, diabetes and other adult diseases, and alcohol metabolism to be.

It has excellent cosmetic effects such as preventing aging of skin and maintaining moisture balance to increase elasticity, keeping skin smooth and soft, preventing skin wrinkles, and contains powerful antioxidant, anti-inflammatory flavonoid , And about eight times more vitamin C than aloe.

In particular, flavonoids have been reported as anti-aging and anti-atopic effect, and rich natural vitamin C has been known to provide skin nutrition with a whitening effect due to its melanin pigment inhibiting function and various oils and minerals.

However, when the millet seeds are grinded and eaten intact, there is no disruption of the nutritional components, which is nutritionally favorable. However, there is a disadvantage in that the perpenous component contained in the millet seeds causes an inverse odor.

In addition, the extract prepared by heating at a high temperature not only breaks down a relatively large amount of nutritional components due to heat treatment for a long time, but also exposes the time of the millennia early to the time heat, thereby changing inherent flavor, taste, color, etc., .

However, because the meat quality is dense and rigid, it is difficult to produce an extract of a millet of a millet without heating for a long time at a high temperature.

In addition, since the cucurbitacean has a strong viscosity, it has sticky and swollen properties when it comes into contact with moisture even in the state of dry powder, and thus there are many problems in development as a product.

Such a cunnilingus can be grinded or drunk or heated for a long time to make the extract and drink.

For example, according to Korean Patent No. 0689748, a step (S1) of freezing and drying the stem of a perennial plant for 20 to 25 hours; Pulverizing the lyophilized perennial stem (S2); Adding 1 to 30 times of distilled water to the total weight of the lyophilized stem powder, and shaking the extract at 80 to 100 ° C for 20 to 24 hours (S3); Centrifuging at 2500 to 3300 rpm for 10 to 15 minutes (step S4), and then using the supernatant.

However, such a method for producing the TJ extract is a method of pulverizing using only the TJP stem and heating only the undiluted solution in the state of being heated together with the distilled water, which makes it difficult to utilize it in various fields.

Korean Patent Publication No. 10-2006-0117645 (November 17, 2006) Korean Patent Publication No. 10-2008-0103748 (2008.11.28)

In order to solve the above-mentioned problems, the present invention provides a method for preparing a milled beverage containing a soft component, comprising the steps of: preparing a milled bean jam as a main composition, extracting the plant with sugar and functional ingredients of Lotus root and licorice root, So as to produce beverages having more various functional ingredients.

Accordingly, an object of the present invention is to improve the sugar content by developing a browning phenomenon through the sugar contained in each composition through a drying process.

It is also an object of the present invention to reduce smell through the perennial plant perpenic component, sticky mucilage through the mucin having the viscosity of the lotus root, and a bitter and sweet taste of the licorice.

In order to accomplish the above object, the present invention provides a method for preparing a milled bean jam containing a soft component, which comprises adding 4 to 6 parts by weight of dried mulberry cactus fructus, 2 to 3 parts by weight of dried lotus root and 0.25 to 0.75 parts by weight of dried licorice, Preparing a first composition by preparing a liquid composition in an extraction environment at a temperature of 90 to 110 DEG C at a pressure of 75 to 85 kPa for 47 to 49 hours; A step of preparing a second composition which is filtered through a mesh sieve, and a second composition, sugar and citron concentrate are mixed with purified water.

According to the present invention, the purified water comprises 63 to 69% by weight of the purified water, 29 to 31% by weight of the extract, 1 to 3% by weight of sugar and 1 to 3% by weight of the citron concentrate.

According to the present invention, the extract is centrifuged and filtered through a centrifuge for 8 to 12 minutes at 1,250 to 1,750 rpm.

According to the present invention, the dried cactus fennel is cut to a thickness of 0.8 to 1.2 cm and dried at 55 to 65 ° C for 47 to 49 hours to have a moisture content of 2 to 3%.

According to the present invention, the dried lotus root is washed and the peeled lotus root is cut to a thickness of 0.3 to 0.7 cm and dried at 55 to 65 ° C for 47 to 49 hours so that the moisture content is 1 to 2%.

According to the present invention, there is provided a method for producing a concentrated composition, comprising the steps of: subtracting seeds and peel from seeds removed from citron; mixing a pulp and a shell with sugar in a weight ratio of 1: 1; Aging for 60 to 65 hours at a temperature of 60 to 80 占 폚 at a pressure of 90 to 110 kPa; and a step of aging the fruit and the husk of citron at 65 to 70 wt% 35% by weight of water and aging at a temperature of 6 to 8 캜 for 46 to 50 hours; and obtaining a remaining liquid liquid animal from which solids of the pulp and shell have been removed by using a centrifuge or a filter.

The method of manufacturing a millennial beverage containing a flour composition as described above is characterized in that 4 to 6 parts by weight of dry millennia pulp, 2 to 3 parts by weight of dried lotus root and 0.25 to 0.75 part by weight of dried licorice are added to 100 parts by weight of water, Preparing a liquid composition of the first composition in an extraction environment at a pressure of 75 to 85 kPa and a temperature of 90 to 110 DEG C for 47 to 49 hours, filtering the extract into a 200-mesh sieve, Preparing a filtered second composition, and mixing the second composition, sugar and citron concentrate with purified water to complete the beverage of the millennia.

Especially, through the drying process, it is possible to improve the sugar content by manifesting the browning phenomenon through the sugar contained in the tsunami seeds and the root and licorice, and at the same time, extracting the functional ingredient, It has the effect of providing the millennial beverage with improved flavor and functional ingredient through the included beverage.

In addition, there is an effect of minimizing the perpenic component and the mucin component having the viscosity included in the dry milky basalt flesh and dried lotus root produced through a drying process, thereby lowering the viscosity of the beverage, thereby providing a beverage with good necking.

In addition, it does not contain seasonings or sweeteners, but has a sufficient sugar content and a rich flavor through natural materials such as millennia, rootstocks, licorice, and citron.

It has an effect of reducing the flavor through the perennial plant perennial plant and the sticky mucus through the mucin having the viscosity of the lotus root, the bitter taste and the sweet taste of the licorice.

The terms "about "," substantially ", etc. used to the extent that they are used herein are intended to be taken to mean an approximation of, or approximation to, the numerical values of manufacturing and material tolerances inherent in the meanings mentioned, It is used to prevent unauthorized exploitation by an unscrupulous infringer from disclosing the exact or absolute numerical value to help.

The method of manufacturing a millennial beverage containing the soft component of the present invention is performed by mixing and drying the cinnabar fructus, liquorice root, and licorice root by the respective processes, and then extracting the liquid phase and mixing the sugar and the yogurt concentrate.

Hereinafter, each component of the millenniaceae, lotus root and licorice and the drying method will be described.

Millennium Cactus (hereinafter referred to as " Millennium Quot;

First, in the present invention, there is no particular limitation on the use site of the tsunami seeds, and the fruit (the flesh remaining after separating the seeds from the fruit), seed, stem and root can be used.

Therefore, when using the tsunami seed itself, it means to harvest the fruit (the flesh remaining after separating the seed from the fruit), the seed, the stem or the root and wash it and use it without crushing.

It contains 5% of flavonoids which are effective in anti-aging, antioxidant, anti-cancer effect, anti-inflammation, anti-viral, anti-blood coagulation, acute hepatitis control and hypertension. , Which is 0.19%. It is a much higher content than the sea level 0.21%.

In addition, 48.5% of dietary fiber to help constipation and intestinal activity is contained, which is higher than that of fruit 0.19 ~ 2.91%, vegetables 0.99 ~ 7.42%, grain 1.19 ~ 10.35%, vitamin C 240mg / 100g (2.4% , Which is 8 times higher than that of aloe (33.2 mg, 0.33%).

In addition, minerals, saponins, amino acids and complex polysaccharides are higher than other crops and contain a large amount of calcium, which is an essential component of the teeth / bones of our body. Especially, calcium is 7 times that of anchovy, Contains three times the highest mackerel.

The chemical composition of each part of the millennium is shown in [Table 1] below.

A cinnabar
ingredient
content(%)

pulp

moisture 75.36 Views min 3.03 protein 1.11 Fat 1.37 Fiber 1.20 Sugar 11.46 Soluble nitrogen-free water 17.93

seed

moisture 67.60 Views min 0.50 protein 2.95 Fat 4.49 Fiber 12.82 Sugar 2.97 Soluble nitrogen-free water 11.64

stem

moisture 87.23 Views min 2.17 protein 1.61 Fat 0.52 Fiber 1.02 Sugar 2.27 Soluble nitrogen-free water 7.45

Root

moisture 80.35 Views min 2.20 protein 2.37 Fat 1.34 Fiber 7.18 Sugar 1.56 Soluble nitrogen-free water 6.56

The results of analysis of general components of each part of the tsunami seeds are shown in Table 1 above.

The average moisture content was the highest at 87.23% in stem, and 3.03% in pulp and 2.95% in crude protein.

Crude fat and crude fiber also showed the highest content of seeds (4.49% and 12.82%), and total sugar content (11.46%).

Particularly, there are differences in the composition depending on the conditions of harvesting season, growth of soil, fertilizer,

In addition, the mineral content (mg / 100g) of the tsunami seedling is shown in Table 2 below.

ingredient
Flesh (mg / 100g)
Seed (mg / 100g)
Stem (mg / 100g)
Root (mg / 100g)
Ca
2,790.86
43.37
4,412.30
1,453.37
p
161.59
263.20
448.19
84.88
Fe
13.38
7.44
11.52
221.88
Zn
2.54
2.05
35.62
3.13
Se
0.15
0.04
0.08
0.31
Mn
6.95
1.71
36.07
78.37
Mg
375.40
137.72
1,110
403.39
Cu
0.76
1.69
1.06
1.74

As shown in the above Table 2, the Ca content was specifically high in pulp, stem and root at 2,790.86, 4,142.30 and 1,453.37 mg / 100g, respectively.

In particular, the calcium content of the stem was about 4 times higher than that of the dried anchovy, and the calcium content of the pulp was about 2 times higher than that of other anchovies.

In addition, Mg contents were 375.40 ㎎ / 100g, 137.72 ㎎ / 100g, and 1,110.86 ㎎ / 100g and 403.39 ㎎ / 100g, respectively. The content of Fe was 221.18 ㎎ / 100g in root.

The content of Ca is particularly high in terms of the mineral content of the millennium, which helps prevent osteoporosis and promote bone growth.

In addition, the mineral content of the perennials is as shown in Table 3 below.

ingredient
Flesh (mg / 100g)
Seed (mg / 100g)
Stem (mg / 100g)
Root (mg / 100g)
β-carotene
1.14
-
22.88
-
Vitamin E
1.78
0.05
1.22
0.16
Vitamin C
445.40
7.03
260.94
59.35

As shown in Table 3, beta-carotene content was the highest at 22.88 mg / 100 g in the stem, but not in the seed and root. Vitamin E content was 1.78 ㎎ / 100g in pulp and 1.22 ㎎ / 100g in stem. Vitamin C content was 445.40 ㎎ / 100g in stem, 260.94 ㎎ / 100g in stem and 59.35㎎ / 100g in stem and 7.03 ㎎ / .

The method of drying the tsunami seeds having the above components is as follows.

First, the seeds are separated from the fruit of the millennia, and the remaining flesh is cut to a thickness of 0.8 to 1.2 cm and dried at 55 to 65 ° C for 47 to 49 hours through a hot air dryer to have a moisture content of 2 to 3%.

More specifically, the flesh of the millet is cut into 1-cm-thick pieces and dried at 60 ° C for 2 days.

At this time, the moisture content of the dried millennia is 2 to 3%.

Here, when the water content of the pulp of the millenniace is more than 3%, the perpenic component, which is the mucilage contained in the pulp, is left in the pulp, and when it is diluted with water, it has a smooth viscosity, Therefore, it is preferable that the water content is 3% or less.

In addition, since the perpen component is burdensome to drink with an unpleasant smell, the moisture content of the perpen component is less than 3% through the drying process so that the content of perpen contained in the perilla seed pulp can be reduced as much as possible.

Especially, in the process of drying by heating, the sugar content contained in the perilla seed oil exhibits a browning phenomenon to improve the sugar content.

The sugar content of dried mulberry seeds produced through the above drying method is shown in Table 4 below.

Extract
Brix
8.6

It was found that the measured sugar content of the extract obtained by mixing 20 g of the prepared dried TSSF with 200 ml of purified water was as high as 8.6 (Brix).

Lotus root

The lotus root has a shiny outer shell, a small hole, a small number of teeth, and a high quality flesh, so that it can provide a functional ingredient more beneficial to the human body.

[Table 5] below is an analysis of roots component (per 100g of edible portion).

Analysis item unit Aug lotus root September Lotus October Lotus moisture g / 100g 83.71 74.89 75.05 protein g / 100g 1.79 2.09 2.00 Fat g / 100g 0.14 0.05 0.12 Ash g / 100g 2.25 1.31 1.21 carbohydrate g / 100g 12.11 21.66 21.62 Total dietary fiber % 2.73 3.35 3.09 Vitamin C mg / 100g 41.38 34.16 41.59

Minerals calcium mg / 100g 18.35 22.03 20.42 sign mg / 100g 59.18 78.05 68.38 potassium mg / 100g 519.57 633.92 654.92 salt mg / 100g 360.69 53.03 47.71 iron mg / 100g 0.58 0.49 2.16 magnesium mg / 100g 21.44 23.07 22.36

amino acid Aspartic acid % 0.52 0.56 0.55 Threonine % 0.057 0.07 0.06 Serine % 0.08 0.10 0.09 Glutamic acid % 0.21 0.18 0.16 Glycine % 0.03 0.04 0.03 Alanine % 0.08 0.06 0.05 Balin % 0.04 0.05 0.05 Isoleucine % 0.05 0.05 0.05 Leucine % 0.07 0.08 0.07 Tyrosine % 0.10 0.09 0.08 Phenylalanine % 0.06 0.08 0.07 Lysine % 0.05 0.06 0.05 Histidine % 0.03 0.03 0.03 Arginine % 0.10 0.22 0.20 Proline % 0.01 0.02 0.02 Cysteine % 0.02 0.03 0.03 Methionine % 0.01 0.02 0.02

As shown in [Table 5], there is a difference in the components of the Lotus root in the harvest period of August, September and October.

This is because, at the beginning of the growth stage of the kite, the components unique to the lotus root have the highest value when cut in about August.

Particularly, in the case of Lotus root harvested in August, moisture, minerals and vitamin C content are high. In particular, round root of rhizome is high in contents of calcium and phosphorus.

In addition, amino acids include amino acids such as asparagenic acid, arginine, tyrosine and phospholipids such as lecithin.

Finally, as shown in [Table 5], Lotus root is rich in carbohydrate, vegetable fiber, and contains a lot of amino acid such as asparagine, arginine, tyrosine, tricholine and lecithin which is phospholipid. It also contains sugars, enzymes, vitamins such as raffinose and stachyose, and mucin, a glycoprotein, and tannic acid.

As a result, the antioxidant activity of root extracts showed similar antioxidative activity to that of HBT in the root of ethy1 acetate fraction.

In addition, the effect of lotus root on hypercholesterolemia lipid metabolism is that ethanol extract of lotus root reduces LDL cholesterol and triglyceride content increased by high cholesterol dietary supplement and increases phospholipid decreased, so as to prevent and treat hypercholesterolemia and fatty liver effective.

The process for producing dried lotus root through the lotus root having the above-mentioned components is as follows.

First, select high-quality lotus root, clean it with tap water, remove foreign matter from the root of the lotus root, and peel off the lotus root.

Then, the peeled lotus root is cut into 0.3 to 0.7 cm thick pieces and dried at 55 to 60 ° C for 47 to 49 hours through a hot air drier to have a moisture content of 1 to 2%.

More specifically, the rootstock was cut into 0.5 cm thick pieces and dried at 60 ° C for 2 days through a hot air dryer.

At this time, the moisture content of the dried lotus root is set to 1 to 2%.

As described above, the water content of 2% or less reduces the content of sticky mucin contained in the carbohydrate contained in the extract extraction process described later, thereby increasing the decomposition activity of the dried lotus root and minimizing the viscosity.

This is because when the moisture content of the dried lotus root is 2% or more, the mucilus has a smooth viscosity, which is not suitable for beverage production, so that the moisture content is preferably 2% or less.

The dried lotus root having the above-described production method exhibits a browning phenomenon by heating to improve the sugar content.

The change in sugar content of dried lotus root is shown in Table 6 below.

Raw lotus root extract
Dried lotus root extract
Sugar content (Brix)
1.4
4.0

As described above, the sugar content of the dried lotus root is higher than that of the raw lotus root when the measured sugar content of the extract obtained by mixing 20 g of the raw lotus root and the dried lotus root with 200 ml of purified water is found.

This is because the sugar content of the dried lotus root was improved because the browning phenomenon was manifested through the drying process and the sugar content was improved.

licorice

Licorice is a perennial plant, and it is used not only for medicinal purpose but also as a health functional food, a sweetener, and tea.

Licorice is widely used as an important medicinal herb, which is used as an antidote to all addictions and used as an antioxidant and emollient.

Licorice has the effect of relieving the pain caused by the sudden tension of muscles and tissues, increasing body weight, increasing leukocyte, diuretic action, and anti-inflammatory action.

Glucolinic acid, which is a glycoside glycoside similar to corticosteroids, is also contained, which regulates the intestines, moderates metabolism, and relaxes the nervous system.

Natural licorice is composed of various flavonoids, of which sweet taste is gabridine.

Glabridin has the effect of inhibiting the oxidation of low-density lipoprotein (LDL), which is harmful to human body, in the body.

Licorice with this effect can lower the cholesterol concentration and prevent lipid deposition in arteries and maintain the function of blood vessel cells. Glaubridine is also one of the hydrophilic substances that have an important effect on the skin and has an excellent effect on skin whitening.

The drying method of licorice having the above components and effects is as follows.

The licorice is dried at a temperature of 55 to 65 ° C for 40 to 42 hours through a hot air dryer to have a moisture content of 2 to 4%.

Thus, the water content of licorice is 2 to 4%.

If the moisture content of licorice exceeds 5%, the bitter taste and harmonious taste are produced, so that the moisture content is lowered to 4% or less so that the bitterness and flavor of the flavor are reduced.

Especially, in the process of drying by heating, the sugar content contained in licorice itself exhibits a browning phenomenon to improve the sugar content.

At this time, the change in sugar content of dried licorice is shown in Table 7 below.

Dried licorice extract
Brix
5.4

It can be seen that the measured sugar content of the extract obtained by mixing 20 g of the dried licorice thus prepared with 200 ml of purified water has a sugar content of the dry lotus root level.

This suggests that the sweetness of dried licorice was improved because the brownness phenomenon was manifested through the drying process and the sugar content was improved.

Citron

Yuzu is rich in calcium compared to other fruits, its content is 49mg / 100g similar to lemon, more than 10 times more than apples and bananas. Therefore, it is beneficial for the skeleton formation of children and prevention of osteoporosis in adults.

Citric acid is the main organic acid in citron juice, and citric acid, succinic acid and lactic acid are more common than other citrus fruits. Citric acid is effective in restoring fatigue and improving appetite. Especially, it has a beneficial effect on the human body when administered over a long period of time.

In particular, Citron has many vitamins B1, B2 and C. In particular, vitamin C contains 10 times as much citrus as banana, 3 times as much as kiwifruit, twice as much as persimmon, and contains more than orange or wenzhou citrus, which is a very important fruit for restoring fatigue, promoting appetite and preventing colds. Vitamin B1 is an important ingredient in angelic disease, 10 times as many as apples, peaches, and about 3 times as much as sweet persimmons and bananas. Vitamin B2 is also a lot more compared to apples, peaches, grapes, etc. This ingredient has anti-inflammatory effect.

Other components are hesperidin, limonoid, fragrance, and pectin.

The hesperidin is a kind of flavonoids which is unusually rich in citrus fruits and is distributed over 70% in the perilla. The food function of this ingredient is excellent for anti-cancer, anti-allergy, anti-inflammation, anti-bacterial action, prevention of hypertension, and liver detoxification.

Limonoid is a component of bitter taste of citron, and it is known to have an anticancer effect medically though it is an obstacle in processing.

In addition, the citrus scent is a fragrant essential oil component contained in the perianth, and its main component is limonene, which accounts for 72.5%.

In addition, pectin has blood circulation and metabolism promotion, skin itching inhibition and skin beauty effect, anti-inflammatory action, frostbite prevention and sterilization effect.

A method for producing a concentrate using the citron having the above-mentioned effect is as follows.

Cut the flesh and skin removed from the citron.

The flesh and the husks are then subjected to low temperature aging at a temperature of 6 to 8 DEG C for 140 to 145 hours to prepare a concentrated composition.

Thereafter, mixing 65 to 70% by weight of the low-temperature-aged concentrated composition with 30 to 35% by weight of fruit juice and peel of citrus fruit juice extracted from 60 to 80 hours at a temperature of 90 to 110 kpa and a temperature of 60 to 80 ° C.

More specifically, the pulp and shell are cut into 1-cm-thick pieces, and then the pulp and shell are prepared in a weight ratio of 1: 1, and then the sugar is mixed with the same weight as the weight of the pulp and shell to prepare a concentrated composition.

The concentrated composition is aged at a low temperature for 14 hours at a temperature of 7 占 폚.

In addition, the pulp and the husk of citron are cut into 1 cm, and the juice is extracted by extracting the extract at a temperature of 110 kPa and a temperature of 70 캜 for 62 hours.

Thereafter, 65 to 70% by weight of the concentrated composition that has been aged and 30 to 35% by weight of the extract are mixed and subjected to low-temperature aging for 2 days.

That is, 68% by weight of the low-temperature-aged concentrated composition and 32% by weight of extract are mixed and aged at a temperature of 6-8 ° C for 46-50 hours.

Next, the step of obtaining the remaining liquid-phase liquid in which the solids of the pulp and the shell are removed by using a centrifuge or a filtration body is completed.

Example

As described above, the dried milnceum pulp, the dried lotus root and the dried licorice are prepared, and then the milky second drink is manufactured through the following steps.

That is, to 100 parts by weight of water, 4 to 6 parts by weight of dried pearl bean pulp, 2 to 3 parts by weight of dried lotus root and 0.25 to 0.75 part by weight of dried licorice are added to prepare a first composition.

Then, the above-mentioned first composition is subjected to extraction at a pressure of 75 to 85 kpa and a temperature of 90 to 110 DEG C for 47 to 49 hours to prepare a liquid extract.

Next, the extract is filtered through a 200-mesh sieve to form a second composition.

Here, the extract can be replaced by centrifuging the extract for 8 to 12 minutes at 1,250 to 1,750 rpm using a centrifuge.

Thereafter, the second composition, sugar and citron concentrate are mixed and mixed with purified water.

Specifically, 63 to 69% by weight of purified water, 29 to 31% by weight of extract, 1 to 3% by weight of sugar and 1 to 3% by weight of citron concentrate are mixed.

The milled beverage prepared as described above is sterilized at 98 DEG C for 5 minutes.

In this way, it is possible to improve the sugar content by developing the browning phenomenon through the sugar content contained in the tsunami seeds and the root and licorice through the drying process. At the same time, the functional ingredient is extracted to maintain the unique flavor of the millennia It is possible to provide a millennia beverage having improved flavor and functional ingredients through a beverage containing various functional ingredients.

Evaluation of flavor

The evaluation results are shown in Table 8 below.

Processing contents
Color
smell
flavor Texture
(To a degree) Overall
Likelihood
carbonated drink
4.13
4.06
5.11
5.22
5.37
Vitamin drink
4.00
3.00
4.96
4.51
4.87
Orange juice
5.21
3.39
5.62
4.88
5.13
Millennial drink
5.01
5.20
5.75
5.02
5.50

As shown in the above Table 8, the sensory evaluation was performed on 20 skilled panelists by the 6-point scoring method. As a result, although the beverage having a sugar content higher than that of the water-based drink was higher, It was hardly felt in smooth texture, which is a disadvantage of a drink of the early millennium, and it received a good score next to a carbonated drink.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Will be clear to those who have knowledge of.

Claims

And dried at a temperature of 55 to 65 ° C. for 47 to 49 hours to prepare a dried peanut-seeded pulp with a moisture content of 2 to 3%, and the lotus root is washed and peeled with a lotus root of 0.3 to 0.7 cm and dried at a temperature of 55 to 65 ° C for 47 to 49 hours to prepare a dried lotus root so that the moisture content becomes 1 to 2%. Then, 100 parts by weight of water is mixed with 4 to 6 parts by weight of dry milky root flesh and dried lotus root 2 To 3 parts by weight and dry liquorice 0.25 to 0.75 part by weight to prepare a first composition,
Preparing a liquid composition of said first composition in an extraction environment at a pressure of 75 to 85 kPa and a temperature of 90 to 110 DEG C for 47 to 49 hours,
Extracting the liquid phase by filtering through a 200-mesh sieve to prepare a second composition;
Wherein the composition comprises 63 to 69% by weight of purified water, 29 to 31% by weight of a second composition, 1 to 3% by weight of sugar and 1 to 3% by weight of a citron concentrate.

delete

The method according to claim 1,
Wherein the extract is centrifuged through a centrifuge at 1,250 to 1,750 rpm for 8 to 12 minutes for filtration.

delete

The method according to claim 1,
The citron concentrate may contain,
The step of subtracting the flesh and the skin from which the seed is removed from the citron,
Aging the flesh and the husks at a temperature of 6-8 DEG C for 140-145 hours to produce a concentrated composition;
The fruit and the husk of citrus fruits are mixed with 30 to 35% by weight of the extract extracted from 60 to 80 hours at a temperature of 60 to 80 DEG C under a pressure of 90 to 110 kPa to 65 to 70% by weight of the concentrated composition, M <
And removing the solids of the pulp and the husk using a centrifugal separator or a filter to obtain the remaining liquid-state liquid beverage.