KR20170036844A

KR20170036844A - Method for manufacturing drink including peanut sprout extracts

Info

Publication number: KR20170036844A
Application number: KR1020150132142A
Authority: KR
Inventors: 백경연; 정숙희
Original assignee: 주식회사 이든밥상; 백경연; 정숙희
Priority date: 2015-09-18
Filing date: 2015-09-18
Publication date: 2017-04-03

Abstract

The present invention relates to a method for manufacturing a peanut sprout extract-containing beverage, in which an appropriate amount of peanut sprout extract and an appropriate amount of purple corn leachate are mixed with each other to give a sense of beauty and elements beneficial for the human body (that is, resveratrol and aspartic acid of the peanut sprout extract and anthocyanin contained in the purple corn) exhibit healthful functional effects. By the peanut sprout extract-containing beverage manufacturing method according to a preferred embodiment of the present invention, the healthful beverage that is capable of contributing to disease prevention is provided in the following manner. Fresh peanuts are sown and then harvested in seven to 12 days. Then, the peanuts are dried and crushed. Then, the peanut sprout extract is obtained by distilled water being supplied, the amount of the distilled water in this case being 15 times the amount of the peanut sprout powder resulting from the crushing, and dipping being performed for at least eight hours (solid being at least 5%) at 121 degrees Celsius. A liquid leachate is obtained by purple corn hearts and grains and general corn grains being washed and crushed and predetermined amounts of them being mixed. Then, 25 to 45 wt% of purified water is added to the mixture of 10 to 30 wt% of the peanut sprout extract and 20 to 40 wt% of the purple corn leachate and glycine, vitamin C, and sodium bicarbonate are mixed as auxiliary additives.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a beverage containing peanut sprout extract,

The present invention relates to a method for producing a beverage containing a peanut sprout extract, and more particularly to a method for producing a beverage containing a peanut sprout extract, which comprises mixing an extract (extract) of a peanut sprout and a purple corn sprout (Anthocyanins contained in the resveratol, asparaginic acid, and purple corn of the peanut sprout extract). The present invention also relates to a method for producing a beverage containing peanut sprout extract which can have a beneficial effect on health.

As is well known, peanut is an annual herbaceous plant belonging to bean and peanut (Arachis). It contains a variety of nutrients beneficial to human body such as essential fatty acids such as linoleic acid and arachidonic acid, minerals and vitamins, There is known a beneficial effect for preventing aging, controlling blood sugar, preventing skin diseases and vascular diseases.

However, such peanut is a high-calorie food containing a large amount of fat and protein (oil content 44 ~ 55%, protein 22 ~ 30%). Therefore, depending on the state of constitution and the like, In the case of direct exposure to air, it is also a food requiring application of processing technology because the carcinogenic component such as lipid peroxide is easily expressed.

Recently, peanut seeds (peanut sprouts) grown in hydroponics, for example, have been attracting attention as health foods containing various nutrients. The peanut sprouts are a source of oleic acid which lowers blood cholesterol and a source of ethyl choline which is a neurotransmitter Vitamin E helps prevent aging and atherosclerosis by inhibiting the oxidation of fatty acids in the body, and niacin, which helps the metabolism of alcohol. Other vitamins B1 and B2 are also contained, and fat Is one of only one tenth of the total dietary fiber is contained in a lot of nutritional imbalance is a serious food for modern people is now in the spotlight.

In particular, resveratol (resveratrol), which is known as a substance for prevention of heart disease, is contained in the roots of peanut buds at a concentration of several tens to several hundred times (containing 0.62 mg to 0.91 mg) compared with red wine (containing 0.0001 to 0.015 mg per 100 g) Have been found in recent studies.

Here, resveratol is a kind of polyphenol, which is found in many plants including rodents such as audi, peanut, grape, raspberry, and cinerberry, and has anti-cancer and strong antioxidant action and lowers serum cholesterol And is known to have antiviral, neuroprotective, anti-inflammatory, anti-aging and prolonging cell life.

Therefore, various studies and attempts have been made to utilize the beneficial ingredients of the peanut buds in the human body.

For example, in the 'peanut sprout tea and its manufacturing method' disclosed in Japanese Patent Application Laid-Open No. 10-1469646 (Registration Date: 2014. 12. 01), a harvesting and washing process for harvesting and washing peanut sprouts; Drying the washed peanut sprouts; A fermentation process in which the dried peanut sprouts are aged and fermented for 5 to 6 months; A steaming step of steaming the fermented peanut sprout with steam; Roasting roasted peanut buds; The shredded peanut sprouts are cut and dried to provide a peanut sprout tea which is excellent in health promotion by having a high content of resveratrol in accordance with the preference through cutting and drying process.

As another example, in the 'sprout peanut beverage and its production method' disclosed in Patent Registration No. 10-1174069 (registered on June 06, 2012), sprout peanuts and milk are contained in an amount of 10-25: 40-60, Preferably 15 to 20:50 to 55, most preferably 17.85: 53.57, and then the mixture is finely ground. The blend ratio of the fermented milk of the lactic acid bacterium to the peanut and the milk of the sprout is 10 to 25:40 To 60: 20 to 35, preferably 15 to 20

: 50 to 55: 25 to 30, most preferably 17.85: 53.57: 28.57, and further adding an appropriate amount of a sweetener according to preference, and then mixing well.

Japanese Patent Laid-Open Publication No. 10-1469646 proposes a method of utilizing peanut buds in the form of tea, and in Patent Registration No. 10-1174069, peanut buds are mixed with milk and lactic acid fermented milk to prepare beverages However, in addition to the utilization of such peanut sprouts, it is necessary to make various attempts to maximize the efficacy of peanut sprouts while satisfying aesthetics and palatability to consumers in various forms.

In addition, peanut sprout extracts containing beneficial ingredients from peanut sprouts cultivated in rootstock produce unique fishy speckles. Therefore, when a functional health drink is manufactured using the peanut sprout rooting sprout, It is also necessary to provide a method of satisfying the palatability of the user.

SUMMARY OF THE INVENTION The present invention has been made in view of the circumstances of the prior art described above, and it is an object of the present invention to provide a method and apparatus for purifying corn sprouts by using a peanut sprout extract extracted from peanut sprouts, Hydrogen Sodium, etc.) is further added to remove the peculiar pungent taste of the peanut sprout and further enhance the taste and flavor which is good for drinking, so that the beverage containing the peanut sprout extract more advantageous in terms of health function such as anti-inflammation, anti- And a method for producing the same.

In order to achieve the above object, according to a preferred embodiment of the present invention, there is provided a method for producing peanut sprouts, comprising the steps of: drying and crushing peanut sprouts cultivated in rootstocks; A second step of washing and crushing the grains and the corn grains and obtaining a liquid leach (leaching solution) by blending a predetermined amount; and a step of mixing 10 to 30% by weight of the sprout peanut extract and 20 to 40% by weight of the purple corn steep liquor And 25 to 45% by weight of purified water, and adding a glycine, vitamin C and sodium bicarbonate as a supplemental additive to produce a beverage. The present invention also provides a method for producing a beverage containing peanut sprout extract.

According to the present invention, the peanut sprout extract in the first step is harvested, dried and crushed when 7 to 12 days have elapsed from the day when the seedlings have been sown, and the water content of the peanut sprout powder , Preferably distilled water, and immersing it in water at 121 캜 for 8 hours or more (solids content of 5% or more).

According to the present invention, the purple corn leachate in the second step separates and purifies the corncobs of purple corn, the grains and the common corn grains, and then removes the foreign matter, Popping and crushing the corn grains, mixing 10 to 20% by weight of the crushed purple corn, 10 to 30% by weight of the purple corn grains, and 60 to 80% by weight of the corn crushed grains, A certain amount of the crushed mixture is taken and water of about 50 times the weight of the crushed mixture is supplied to obtain a purple corn leachate (leach solution).

According to the method of manufacturing a beverage containing peanut sprout extract according to the present invention, the peanut sprout extract extracted from peanut sprouts and the purple corn sprout extract giving purple aesthetics while removing the peculiar pungent taste of the peanut sprout extract And a mixture of glycine, sodium hydrogencarbonate and vitamin C as a supplementary additive to the mixture, thereby preventing the heart disease caused by components such as resveratol and aspartic acid contained in the peanut sprouts, reducing hangover, lowering cholesterol, , Antioxidant activity, and functional effects such as anti-inflammation, antioxidant, tissue regeneration, cholesterol reduction, and immunity enhancement by the various useful ingredients such as anthocyanin contained in the purple corn described above, And / or health promotion.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram illustrating a method of manufacturing a beverage containing peanut bud extract according to a preferred embodiment of the present invention. FIG.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart illustrating a method of manufacturing a beverage containing peanut bud extract according to a preferred embodiment of the present invention. Referring to FIG.

First, in a method of manufacturing a beverage containing a peanut sprout extract according to a preferred embodiment of the present invention, the peanut sprout extract extracted from peanut sprouted germinated seeds is used as a main raw material.

According to the first step of Step 10, the peanut sprouts are harvested, dried and crushed after 7 to 12 days from the date of seedling of the peanut, and water, preferably distilled water, of 15 times the crushed peanut sprout powder Water and soak at 121 ° C for 8 hours or more (solid content: 5% or more) to obtain a peanut sprout extract (extract).

In addition, according to the present invention, in order to improve the aesthetics while removing the fishy smell in consideration of the fishy spots in the peanut sprout extract in the first step of the step 10, in step 20, Thereby producing a leach of corn.

The purple (purple) corn steep liquor obtained from the purple (purple) corn which is assumed in the present invention has a beneficial effect on the human body by its anthocyanin effect while providing an aesthetic sensation by the anthocyanin pigment.

In general, anthocyanin is effective in protecting vision and restoring visual acuity by activating and activating rhodopsin re-synthesis, which affects eye health, and is effective in improving diabetes by increasing insulin production and helping to control blood sugar.

According to the present invention, in the second step of the step 20, the purple corn is separated and dried, and the foreign matter is removed, and the resulting purple corn is popped and crushed to produce purple corn 10 to 20% by weight of the crumbly crumbs of purple corn, 10 to 30% by weight of purple corn crushed grains and 60 to 80% by weight of corn crushed grains are mixed well and a certain amount of the crushed mixture is taken to be about 50 times Water is fed to obtain corn leach (leach solution).

Therefore, according to the beverage supposed in the present invention, when drinks are prepared by mixing the peanut sprout extract and the purple corn leachate, the resveratol and aspartic acid contained in the peanut sprouts and the anthocyanin contained in the purple corn It is possible to improve the health by making it possible to ingest the ingredients beneficial to the human body.

After obtaining the peanut sprout extract and the purple (purple) corn steep liquor at the first step of the step 10 and the second step 20, 10 to 30% by weight of the sprout peanut extract and 20 to 40 wt% of the purple corn steep liquor % Of purified water, 0.03 to 0.05% by weight of glycine, 0.01 to 0.02% by weight of sodium hydrogencarbonate, 0.01 to 0.02% by weight of sodium hydrogen carbonate as a supplemental additive for enhancing taste, nutrition and aroma for drinking, and vitamin C To 0.5% by weight of the composition is blended to produce a beverage.

The beverage prepared by the process for preparing beverage containing peanut sprout extract according to the present invention according to the present invention has the effect of pharmacological action by resveratol and aspartic acid contained in the peanut sprout while adding the purple corn leachate So that it can not feel the smell of peanut sprouts and at the same time, it can eat beneficial functional ingredients such as anthocyanin, so that it can improve health when drinking.

In addition, supplementary additives such as glycine, vitamin C, sodium bicarbonate and the like can be added as an auxiliary additive to enhance the good taste, nutrition and flavor of the beverage.

According to the present invention, the beverage prepared by mixing the peanut sprout extract with the purple corn leachate in step 30 and the glycine, sodium hydrogen carbonate and vitamin C as an auxiliary additive are mixed in step 40, for example, plastic material or glass The beverage container is filled with a predetermined amount.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

The addition of the peanut sprout extract and the purple corn steep liquor to the mixture is not limited to glycine, vitamin C and sodium hydrogencarbonate, and the addition of other ingredients may be considered in order to vary the taste of the corresponding beverage .

Claims

A first step of drying and crushing peanut sprouts cultivated in genuine peanuts to obtain a peanut sprout extract by watering;
A second step of washing and crushing the corncobs of purple corn, the grains and the common corn grains, and mixing them in a predetermined amount to obtain a liquid leachate (leach solution)
The present invention relates to a method for preparing beverages by adding 25 to 45% by weight of purified water to a mixture of 10 to 30% by weight of the sprout peanut extract and 20 to 40% by weight of purple corn leachate and by mixing glycine, vitamin C and sodium hydrogen carbonate as auxiliary additives 3 < / RTI > of the peanut sprout extract.

[7] The peanut sprout extract of claim 1, wherein the peanut sprout extract is harvested, dried and crushed after 7 to 12 days from sowing of the peanut sprout, and water, which is 15 times as much as the crushed peanut sprout powder, Preferably, the distilled water is supplied and immersed in water at 121 캜 for 8 hours or more (solid content: 5% or more) to obtain a beverage containing peanut bud extract.

The method according to claim 1, wherein the purple corn leachate in the second step separates the corncobs of purple corn, the grains and the common corn grains, drying them,
Popping and crushing the dried purple corn sprouts, grains and common corn grains,
10 to 20% by weight of the crushed purple corn, 10 to 30% by weight of the purple corn grains, and 60 to 80% by weight of the corn crushed grains,
Wherein a predetermined amount of the crushed mixture is taken and purified water of about 50 times the weight of the crushed mixture is obtained by watering the crushed mixture.