KR102339451B1 - Fruits and vegetables juice and manufacturing method of the same - Google Patents

Abstract

The present invention relates to a fruit and vegetable juice and a method for manufacturing the same. According to the present invention, the new recipe-based fruit and vegetable juice satisfies various consumer preferences and is well-balanced in terms of taste and nutrition. According to the present invention, the fruit juice is manufactured using one of apple, pear, grape, and tangerine as fruit and one of carrot, bellflower, broccoli, and cabbage as vegetable, and thus various tastes and nutrients thereof can be provided with ease. The fruit and vegetable juice manufacturing method includes: a step of performing fruit and vegetable (main ingredients) washing (S1); a step of pulverizing the washed main ingredients (S2); a step of preparing fruit and vegetable juice by squeezing the pulverized main ingredients (S3); a step of filtering the fruit and vegetable juice (S4); a step of sterilizing the filtered fruit and vegetable juice (S5); and a step of seal-packaging the sterilized fruit and vegetable juice (S6).

Description

Fruit and vegetable juice and its manufacturing method

The present invention relates to fruit and vegetable juice and a method for manufacturing the same, and more particularly, to fruit and vegetable juice of a new recipe that can provide balanced taste and nutrition to satisfy various tastes of consumers by using fruits and vegetables, and production thereof it's about how

More specifically, the present invention provides easy ingestion of various flavors and nutrients by preparing fruit juice using any one of apples, pears, grapes and tangerines as fruits and carrots, bellflowers, broccoli and cabbage as vegetables. It relates to a fruit and vegetable juice that can be made and a method for manufacturing the same.

With the improvement of living standards, the consumption trend of beverages is also toward health and natural orientation, and the consumption of 100% natural juice drinks tends to increase. In particular, most carbonated drinks are manufactured by adding fruit flavor or fruit juice for reasons of manufacturing cost, and the amount of fruit juice added to these products is very small, around 10%.

In addition, since beverages using fruit juice are fermented or deteriorated by microorganisms and fruit enzymes that are generated when stored for a long time at room temperature, to improve this, they go through a treatment process such as heat treatment and food additive additives to lower the acidity of the beverage, It is manufactured by discoloring the color of the fruit juice or concentrating the fruit juice by centrifugation, and the beverage produced through this process is produced on a large scale or in a very small amount, so the excellence of its quality is not guaranteed.

Recently, NFC (Not From Concentrate) beverages, which are beverages using only fruit juice without concentration of raw materials or addition of water, are increasing according to consumption trends. Therefore, in order to meet this consumption trend, it is required to develop a process and technology for a juiced beverage that does not contain other additives and can keep the taste of raw materials constant during the manufacture of beverages. In addition, as the functionality of the main components of fruit has been revealed, it is necessary to develop a beverage that improves the taste of the beverage by maintaining the functionality of the fruit by suppressing acidity while retaining the refreshing taste of fruit juice without mixing a large amount of sugars and additives.

Recently, as interest in health has increased, many people know the importance of eating vegetables, but feel it is difficult to apply them in actual diet.

There are ways to consume vegetables, such as eating raw vegetables as they are or as salads or side dishes. When consumed as a side dish, salt intake is also increased, so the intake of salt increases.

Recently, there is a trend to achieve health management and improvement of constitution through daily food intake, and the fruit and vegetable juice market is showing remarkable growth among the beverage market. According to this growth trend, the demand for low-sugar fruit and vegetable juice, which can be eaten deliciously with low sugar content, is also increasing, and the development thereof is also increasing.

As a prior art related to juice using fruits or vegetables, Korean Patent Registration No. 10-2181501 discloses a process of washing and crushing fruits; extracting fruit juice from the crushed fruit; mixing the extracted fruit juice with natural fermented vinegar and natural sweetener according to a predetermined mixing ratio; It includes a process of pasteurizing the fruit juice that has been formulated above, and the natural sweeteners are nectar and allulose. Information on a method for manufacturing fruit and vegetable juice has been published, and in Korean Patent Registration No. 10-1572246, healthy juice in; 12~21 wt% of tomatoes, 12~21 wt% of carrots, 12~21 wt% of carrots, 6~14 wt% of broccoli, 6~14 wt% of cabbage, 2~4 wt% of apple concentrate, after washing with water 16~57.9 wt% %, 2~4% by weight of concentrated white grape juice, 2~5% by weight of banana puree, and 0.1~1% by weight of concentrated lemon juice are mixed and sterilized, packaged in polypropylene film packaging and sterilized under pressure. Information on healthy juices prepared by mixing with fruit juice is posted.

In addition, Korean Patent Registration No. 10-0519089 discloses the steps of preventing discoloration by adding 2 g of antioxidants per 1 to a sample filtered by grinding and squeezing fruits and vegetables after washing and blanching them with water; centrifuging the ground juice to take a supernatant and pre-filtering; Ultrafiltration consisting of a step of mixing the ratio of fruits and vegetables after the pre-filtration process to 25-75 (v/v%) based on the fruit, and ultra-filtering the mixed solution at a temperature of 15-45° C. and a pressure of 100-200 KPa Disclosed is a method for producing a mixed fruit and vegetable juice by Posted on a method for producing carrot juice that can be stored for a long time by significantly reducing estrases and then squeezing the juice and performing high-pressure sterilization to improve long-term suspension stability, while significantly reducing microorganisms that cause disfigurement. has been

Korean Patent Registration No. 10-2181501 Korean Patent Registration No. 10-1572246 Korean Patent Registration No. 10-0519089 Republic of Korea Patent Publication No. 1998-041051

The present invention has been devised to solve the problems of the prior art as described above, and by using fruits and vegetables, fruit and vegetable juice of a new recipe that can provide a balanced taste and nutrition to satisfy various tastes of consumers and It is an object of the invention to provide a method for manufacturing the same.

More specifically, the present invention provides easy ingestion of various flavors and nutrients by preparing fruit juice using any one of apples, pears, grapes and tangerines as fruits and carrots, bellflowers, broccoli and cabbage as vegetables. It is an object of the invention to provide a fruit and vegetable juice that can be prepared and a method for manufacturing the same.

The problems to be solved of the present invention are not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, there is provided a method for producing fruit and vegetable juice according to the present invention, comprising the steps of: washing fruits and vegetables as main ingredients (S1); pulverizing the washed main material (S2); preparing fruit juice by squeezing the pulverized main material (S3); filtering the fruit and vegetable juice (S4); Sterilizing the filtered fruit and vegetable juice (S5); and sealingly packaging the sterilized fruit and vegetable juice (S6).

Further, in the method for producing fruit and vegetable juice according to the present invention, in step S1, the fruit is 75 to 85 parts by weight and the vegetable is 15 to 25 parts by weight, and in step S5 of filtering the fruit and vegetable juice, the The mesh size is 20-30 μm, and in step S6 of sterilizing the fruit and vegetable juice, it is characterized in that it is heated at a sterilization temperature of 95-98° C. for a sterilization time of 20-35 minutes.

In addition, in the manufacturing method of fruit and vegetable juice according to the present invention, in step S1, the fruit is any one selected from the group consisting of apples, pears, grapes and tangerines, and the vegetables are carrots, bellflowers, broccoli and cabbage It is characterized in that any one selected from the group.

In addition, the method for producing fruit and vegetable juice according to the present invention further comprises 3 to 5 parts by weight of Geumhwagyu as an auxiliary material, wherein the Keumhwagyu is the fermented Keumhwagyu powder, (a) roots, seeds, stems and leaves of Keumhwagyu Washing any one or more selected from the group consisting of and then removing the water; (b) inoculating the kimchi lactic acid bacteria in the prepared Geumhwa beef by washing and removing the water and fermenting it at 36-38° C. for 72-75 hours; And (c) freezing or hot air drying the fermented product and then pulverizing the fermented product into powder. It is characterized in that it is any one of kimchi lactic acid bacteria selected from the group consisting of konostoc kimchii, leuconostoc mesenteroides, leuconostoc holzapfelii, and mixed lactic acid bacteria thereof.

On the other hand, the fruit and vegetable juice according to the present invention is characterized in that it is prepared by the manufacturing method of the fruit and vegetable juice according to the present invention.

According to the fruit and vegetable juice and its manufacturing method according to the present invention having the configuration as described above, the fruit and vegetable juice of a new recipe that can provide balanced taste and nutrition to satisfy the various tastes of consumers by using fruits and vegetables and the same A manufacturing method may be provided.

More specifically, according to the fruit and vegetable juice and the method for producing the same according to the present invention, fruit juice is prepared using any one of apples, pears, grapes and tangerines as fruits and any one of carrots, bellflowers, broccoli and cabbage as vegetables. By doing so, it is possible to provide a fruit and vegetable juice that can easily ingest various tastes and nutrients and a manufacturing method thereof.

Effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a manufacturing process diagram schematically showing a manufacturing method of fruit and vegetable juice according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the technical spirit of the present invention may be sufficiently conveyed to those skilled in the art. Like numbers refer to like elements throughout.

1 is a manufacturing process diagram schematically showing a manufacturing method of fruit and vegetable juice according to the present invention.

The manufacturing method of fruit and vegetable juice according to the present invention comprises the steps of washing fruits and vegetables as main ingredients (S1); pulverizing the washed main material (S2); preparing fruit juice by squeezing the pulverized main material (S3); filtering the fruit and vegetable juice (S4); Sterilizing the filtered fruit and vegetable juice (S5); and sealingly packaging the sterilized fruit and vegetable juice (S6).

Hereinafter, the manufacturing method of the fruit and vegetable juice according to the present invention will be described in more detail step by step with reference to FIG. 1 .

1. Main material washing step (S1);

This step is a step for washing fruits and vegetables as main ingredients.

More specifically, fruits and vegetables as main ingredients are washed and then water is removed. The peels of the fruits and vegetables may be selectively configured to be removed or not removed. In the present invention, the method of washing the main material or removing the skin may be configured by a known method, apparatus or machine, and the method, apparatus or machine is not particularly limited.

In the present invention, the fruit is 75 to 85 parts by weight and the vegetable is 15 to 25 parts by weight. The fruit may be any one selected from the group consisting of apples, pears, grapes and tangerines, and the vegetables may be any one selected from the group consisting of carrots, bellflowers, broccoli and cabbage.

The nutritional components of apples can be broadly divided into sugars, organic acids, inorganic components, amino acids, and aroma components. The average moisture content of apples is 85%, and the sugar, which is a sweet component, contains 11 to 14%. As a type of sugar, fructose accounts for about half, and the rest contains glucose sugar. The organic acid, which is a sour component, contains 0.2 to 0.8% depending on the apple variety and ripeness. These acids mainly contain malic acid and citric acid. Juice rich in sugars and organic acids gives flavor and freshness.

Potassium is the most inorganic component and contains calcium, phosphoric acid, sodium, and iron, respectively. Amino acids are low compared to other fruits, and the composition has a lot of aspartic acid and asparagine. It also contains small amounts of essential amino acids.

There are about 30 types of apples, and they have a lot of ester alcohols and aldehydes. It is rich in vitamin C, which helps prevent scurvy, antioxidant action, skin aging, cold prevention, and immunity enhancement. It is also rich in vitamin B.

100g of apple flesh contains 60g of vitamin A, 001mg of vitamin B1, and 3~8mg of vitamin C, and contains glutamic acid, which is effective for hypertension and diabetes.

Pears contain 74% of potassium, calcium, sodium and magnesium and contain 25% of phosphorus and lactic acid, which is a strong alkaline food. have.

The types of vitamins contained in pears are not as many compared to other fruits, but compared to apples, the content of vitamins B1 and B2 is somewhat higher and the content of vitamin C is lower. Vitamin C is made by glucose produced as a result of assimilation in the leaves, and it is known that it moves to and accumulates in the fruit.

Grape sugar contains 12 to 17% of glucose and fructose, and it is an alkaline food, containing tartaric acid, tannin, calcium, vitamin C, B1, B2. It is a fruit with a high calorific value and is good for fatigue recovery as it is rich in etc. It is said to bring energy in summer and protect health in winter.

Grapes contain resveratrol as a component that can lower cholesterol and prevent heart disease, which acts as a vasodilator and reduces the possibility of heart disease, including angina and stroke, which is good for preventing adult diseases. Resveratrol, purified from grapes, was found to have the effect of inhibiting the proliferation of already malignant cells while blocking the development of normal cells into cancer cells. The effect of grapes shown in Donguibogam is that they are rich in glucose and vitamins, so they give you energy, keep you from getting cold, and grape seeds are said to be effective in preventing cancer.

Tangerines are widely used for raw food from late autumn, but they are also widely used as raw materials for processed foods such as jam, vinegar, alcohol, and yogurt, as well as juice drinks. have. Recently, functional ingredients of tangerines have been developed to be used as various medicines, diet foods, and herbal medicines.

Vitamin A contained in one carrot is about 15 mg, and it is not lost even when ground or heated. It is fat-soluble, so if you cook it using oil, the absorption rate can be increased. However, it contains ascorbinase, a powerful vitamin C enzyme that breaks down vitamin C in other vegetables when juice is made with other vegetables. In this case, mixing vinegar to make it acidic can inhibit the action of the enzyme. Because it has a sweet taste, it is often used in greens, kimchi, salads, and Western dishes.

Carrots contain β-carotene, a precursor of vitamin A, vitamins B, C, and E, minerals such as calcium, potassium, sulfur, iodine, and phosphorus, and dietary fiber. Due to the synergistic effect of the components, it has excellent antioxidant activity, is effective in cancer and other adult diseases, and is good for preventing night blindness and improving liver function.

In particular, carrots contain a high content of vitamin A, vitamin B1 and vitamin B2, as well as a large amount of vitamin C and vitamin K. According to the 2016 national health statistics, the intake fraction of vitamin A below the nutritional intake standard is insufficient in all age groups.

In the case of vitamin A, it promotes growth in children aged 6-11, acts as a component of visual cells, and contains a large amount of beta-carotene. It has a preventive effect, and if it is deficient, night blindness, dry conjunctiva, etc. occur and growth is delayed.

Bellflower has a lot of fiber and is rich in vitamins and minerals, so it is good for dieting, and it is good for bronchial and respiratory health, such as coughing, phlegm, and inflammation. In addition, it is rich in vitamins, minerals, saponins, and calcium, so it is widely used for sore throat, bronchitis, tonsillitis, and asthma. It is also effective for headaches and chills.

Broccoli has twice as much vitamin C as lemons and has the highest iron content of 1.9 mg out of 100 g among vegetables. When these two ingredients are taken together, the absorption rate is high, but it is solved with a single piece of broccoli. The phytochemical 'indole 3-carbinol' relieves estrogen, an aggravating factor in breast cancer, and also suppresses the paviloma virus, which is considered the cause of cervical cancer.

Broccoli contains abundant amounts of indoles, glucosinolates, and dithiolthionine, known as defense substances against cancer. Broccoli, like spinach and cabbage, is rich in carotenoids, so it has a more protective effect against cancer such as lung cancer and has an inhibitory effect on cervical cancer. Consuming half a cup of broccoli per day can help prevent the development of several types of cancer, particularly colon and lung cancer.

Cabbage contains a large amount of vitamin U, which is effective for digestive system diseases such as gastritis and gastric ulcer. In addition, since it is a low-calorie food of 80Kcal per serving and gives a feeling of satiety, it is in the spotlight as a diet food.

Cabbage is one of the most recommended vegetables for fatigue recovery and indigestion. As an alkaline food, it strengthens muscles and bones, is rich in tartaric acid and malic acid, and contains pectin, gum, inositol, and tannin to promote intestinal activity. It is known to have various physiological activities such as anti-inflammatory action such as anti-oxidation, inhibition of fat peroxidation and free radical scavenging, and anti-cancer action.

Ingredients per 100 g of the portion containing the green leaves of cabbage are 94.3% water, 1.5 g protein, 0.6 g fat, 4.4 g carbohydrate, 0.7 g fiber, 0.5 g ash, 18 mg calcium, 3 mg phosphorus, 0.7 mg iron, and vitamin. It contains 12 mg of A, a small amount of vitamins B1 and B2, and 27 mg of vitamin C. It contains a small amount of vitamin U, which is good for gastric ulcer, contains a lot of calcium, and the form of calcium is well absorbed. , Vitamin C is twice that of lemon, vitamins B1, B2, potassium, phosphorus, calcium and other minerals, iron, vitamin A, and minerals are abundantly contained.

2. Main material grinding step (S2);

This step is a step of pulverizing the washed main material.

More specifically, it is a step of pulverizing fruits and vegetables, which are the main ingredients washed in step S1. In the present invention, the method of washing the main material or removing the skin may be configured by a known method, apparatus or machine, and the method, apparatus or machine is not particularly limited.

When fruits or vegetables are crushed, it is easy to extract the active ingredient during squeezing, and the intake rate of the active ingredient is high, which can help the intestinal function of the body.

3. Juicing the main material step (S3);

This step is a step of juicing the washed main material.

More specifically, it is a step of preparing fruit and vegetable juice by squeezing fruits and vegetables, which are the main ingredients pulverized in step S2. The fruits and vegetables are juiced with a known juicer to extract the juice. The step of juicing the main material in the present invention may be configured by a known method, apparatus or machine, and the method, apparatus or machine is not particularly limited.

4. Fruit juice filtering step (S4);

This step is a step of filtering the fruit juice.

More specifically, it is a step of filtering the remnants of the juice extracted in step S3. Filtration can be configured by filtering using a filtration filter having a mesh size of 20 to 30 μm. The step of filtering fruit juice in the present invention may be configured by a known method, apparatus or machine, and the method, apparatus or machine is not particularly limited.

5. Fruit juice sterilization step (S5);

This step is a step of sterilizing the fruit and vegetable juice.

More specifically, it is a step of heat-sterilizing the fruit juice filtered in step S4. It can be configured to heat sterilize by heating at a sterilization temperature of 95 to 98 ° C for a sterilization time of 20 to 35 minutes. The step of sterilizing fruit juice in the present invention may be configured by a known method, apparatus or machine, and the method, apparatus or machine is not particularly limited.

6. Fruit juice packaging step (S6);

This step is a step of packaging the fruit juice.

More specifically, it is a step of sealing and vacuum packaging the fruit and vegetable juice sterilized in step S5. For example, it may consist of packaging an amount of 100 ml suitable for one drink with polyethylene (PE) packaging material. In the present invention, the step of sealingly packaging the fruit juice may be configured by a known method, apparatus or machine, and the method, apparatus or machine is not particularly limited.

In another embodiment of the present invention, the fruit or vegetable may be immersed in rice water, aged at a temperature of 0.5 to 1.5° C. for 12 to 15 hours, and then subjected to a pretreatment step of drying.

The rice water refers to the cloudy water generated when washing rice, in which vitamin B1, vitamin B2, starch, etc. are dissolved, and has excellent odor adsorption ability. By ripening fruits or vegetables at a low temperature in rice water at 0.5 to 1.5° C. under the same conditions as described above, it is possible to absorb the active ingredients of fibers and vitamins dissolved in the rice water and to remove odors from fruits or vegetables. In order to obtain the low-temperature aging effect by the rice water, it is preferable to maintain the above temperature and time ranges.

In addition, as another embodiment in the present invention, in addition to fruits and vegetables as the main material in the present invention, it may be configured to further include 3 to 5 parts by weight of Geumhwagyu as an auxiliary material. The Keumhwagyu is prepared by washing any one or more selected from the group consisting of roots, seeds, stems and leaves of Keumhwagyu.

Geumhwagyu is a plant whose usefulness has been recorded in the "Plantaceae", and it is known as a rare edible and medicinal plant that it is called the PANDA of the plant kingdom. Geumhwagyu is said to be used in oriental medicine to treat gonorrhea, furuncle, and detoxication. Geumhwagyu contains flavonoids, linoleic acid, oleic acid, vitamin E, selenium, and vegetable collagen. It was found that the ethanol extract of Geumhwagyu improves diabetic renal failure, such as a decrease in urine protein. Although research is being conducted to utilize the beneficial effects of Geumhwagyu on the human body, it is difficult to enjoy and enjoy in daily life because of its poor taste and fragrance, which makes it difficult to consume.

In addition, as another embodiment of the present invention, the gold-silver gold may be composed of fermented gold-silver beef. The fermented Geumhwagyu is manufactured through the following steps. By going through the fermentation process in this way, the feeling of rejection can be alleviated when ingested after juicing.

(a) washing any one or more selected from the group consisting of roots, seeds, stems and leaves of Geumhwagyu and then removing water; and

(b) inoculating kimchi lactic acid bacteria into the prepared Geumhwagyu by washing and removing water, and fermenting it at 36-38° C. for 72-75 hours; it can be configured to include manufacturing.

The kimchi lactobacilli are Leuconostoc genus Kimchi lactic acid bacteria, Leuconostoc citreum, Leuconostoc kimchii, Leuconostoc mesenteroides, Leuconostoc whole-jappelli (Leuconostoc holzapfelii) and their mixed lactic acid bacteria may be composed of any one selected from the group consisting of lactic acid bacteria.

The kimchi lactic acid bacteria appear during the aging process of kimchi, and can be directly extracted from kimchi or used by purchasing commercially available kimchi lactic acid bacteria, and can be used in any state without any particular limitation.

More specifically, the kimchi lactic acid bacteria may be selected from the group consisting of Leuconostoc genus Kimchi lactic acid bacteria, Lactobacillus genus Kimchi lactic acid bacteria, Weissella genus Kimchi lactic acid bacteria, and mixtures thereof.

In particular, kimchi lactic acid bacteria of the genus Leuconostoc are preferred, and among these, more preferred are Leuconostoc citreum, Leuconostoc kimchii, Leuconostoc mesenteroides, It may be composed of kimchi lactic acid bacteria selected from the group consisting of Leuconostoc holzapfelii and mixed lactic acid bacteria thereof. Most preferably, among kimchi lactic acid bacteria of the genus Leuconostoc, Leuconostoc holzapfelii is the most excellent because its fat and cholesterol decomposition power is nearly twice that of other lactic acid bacteria.

More specifically, it will be described in more detail below through examples of the present invention. However, these Examples are for illustrating the present invention, and the present invention is not limited by these Examples.

(1) Prepare 75-85 parts by weight of apples and 15-25 parts by weight of carrots and wash them.

(2) Grind washed apples and carrots.

(3) Juicing the crushed apples and carrots to prepare fruit and vegetable juice.

(4) Filter the fruit juice through a filter with a mesh size of 20 to 30 μm.

(5) The filtered fruit and vegetable juice is sterilized by heating at a sterilization temperature of 95 to 98° C. for 20 to 35 minutes for a sterilization time to complete the fruit and vegetable juice according to the present invention.

[Example 1] Except in (1) of [Example 1], apples and carrots that have been immersed in rice water and aged for 12 to 15 hours at a temperature of 0.5 to 1.5 ° C and then dried are used. 1] was carried out in the same way.

It was carried out in the same manner as in [Example 1], except that in (1) of [Example 1], 3 to 5 parts by weight of Geumhwagyu leaves were further included.

It was carried out in the same manner as in [Example 1], except that in (1) of [Example 1], 3 to 5 parts by weight of fermented Keumhwagyu leaves were further included. The fermented Geumhwagyu leaves are prepared as follows.

- After washing and drying the leaves of Geumhwagyu, inoculate Leuconostoc holzapfelii as kimchi lactic acid bacteria and ferment at 37℃ for 72 hours to obtain fermented Geumhwagyu leaves.

[Test Example: Sensory Evaluation]

The sensory evaluation was performed on the fruit and vegetable juices according to the present invention of [Example 1] to [Example 4]. The sensory evaluation was conducted by selecting a panel of 100 consumers, each of 50 adult males and females, and scoring 9 points for taste, aroma, and overall preference (9: very good, 7: good, 5: average, 3: bad, 1: very bad). ) was used, and the results are shown in [Table 1].

division taste incense full symbol Example 1 7.1 7.2 7.1 Example 2 7.4 7.5 7.5 Example 3 6.8 6.7 6.7 Example 4 7.0 7.2 7.1

As shown in [Table 1], it can be confirmed that [Example 1] to [Example 4] as the fruit and vegetable juice according to the present invention are highly evaluated in terms of taste, aroma and overall preference. In particular, in the case of [Example 2], in which apples and carrots were pretreated by immersion in rice water and ripening at a low temperature, compared to [Example 1], it was confirmed that they were more satisfied and preferred in all items of taste, aroma, and overall preference. . In addition, in the case of [Example 3], which further added gold Hwagyu, compared to [Example 1], low satisfaction was shown in terms of taste, aroma, and overall acceptability, but in the case of [Example 4] using fermented Keumhwagyu It was confirmed that the nutritional components of Geumhwagyu could be ingested without a feeling of rejection by showing a satisfaction almost similar to that of [Example 1].

Accordingly, the present invention is a fruit and vegetable juice that contains jujube, glutinous rice, ginger, cinnamon, stevia and goldfish as main ingredients, has good taste and fragrance, contains a large amount of collagen, and can promote the production of collagen in the body when eaten, and its It can be expected to be able to provide a manufacturing method.

The present invention described above is merely exemplary, and those of ordinary skill in the art to which the present invention pertains will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the form mentioned in the above detailed description. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. Moreover, it is to be understood that the present invention includes all modifications, equivalents and substitutions falling within the spirit and scope of the invention as defined by the appended claims.

Claims (5)

In the manufacturing method of fruit and vegetable juice,
Washing fruits and vegetables as a main material (S1);
pulverizing the washed main material (S2);
preparing fruit juice by squeezing the pulverized main material (S3);
filtering the fruit and vegetable juice (S4);
Sterilizing the filtered fruit and vegetable juice (S5); and
Including; sealing the packaging of the sterilized fruit and vegetable juice (S6);
As an auxiliary material, it further includes gold hwagyu,
The Keumhwagyu is a fermented Keumhwagyu powder,
(a) washing the leaves of Geumhwagyu and then removing the water;
(b) inoculating kimchi lactic acid bacteria in the prepared Geumhwa beef by washing and removing water and fermenting it at 36-38° C. for 72-75 hours; and
(c) freezing or hot air drying of the fermented product and then pulverizing it;
The kimchi lactobacilli are Leuconostoc genus Kimchi lactic acid bacteria, Leuconostoc citreum, Leuconostoc kimchii, Leuconostoc mesenteroides, Leuconostoc whole-jappelli (Leuconostoc holzapfelii) and any one of kimchi lactic acid bacteria selected from the group consisting of mixed lactic acid bacteria,
Method for producing fruit and vegetable juice, characterized in that it further comprises a pre-treatment step of immersing fruits or vegetables in rice water, ripening for 12 to 15 hours at a temperature of 0.5 to 1.5 ° C, and then drying.
According to claim 1,
In step S1, the fruit is 75 to 85 parts by weight and the vegetable is 15 to 25 parts by weight,
In step S4 of filtering the fruit juice, the mesh size of the filtration filter is 20-30 μm,
A method for producing fruit and vegetable juice, characterized in that in step S5 of sterilizing the fruit and vegetable juice, heating is performed at a sterilization temperature of 95 to 98° C. for a sterilization time of 20 to 35 minutes.
3. The method of claim 2,
In step S1,
The fruit is any one selected from the group consisting of apples, pears, grapes and tangerines, and the vegetables are any one selected from the group consisting of carrots, bellflowers, broccoli and cabbage.
delete In fruit and vegetable juice,
A fruit and vegetable juice, characterized in that it is produced by the method of any one of claims 1 to 3.

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