WO2015093660A1

WO2015093660A1 - Beverage containing houttuynia cordata, fig, and citron and preparation method therefor

Info

Publication number: WO2015093660A1
Application number: PCT/KR2013/011902
Authority: WO
Inventors: 윤병재; 허경철; 강혜숙; 김학종; 박지혜
Original assignee: 에이치씨바이오텍 주식회사
Priority date: 2013-12-19
Filing date: 2013-12-19
Publication date: 2015-06-25

Abstract

The present invention relates to a beverage containing Houttuynia cardata, fig, and citron and a preparation method therefor and, more specifically, to a Houttuynia cardata, fig, and citron beverage and a preparation method therefor, wherein the beverage is prepared to contain citron juice and extracts obtained by washing and hot water extracting Houttuynia cardata and fig and is a health-oriented beverage containing various functional ingredients of Houttuynia cardata, fig sugar, and aromatic ingredients of citron, and in which a fishy odor of Houttuynia cardata is neutralized so as increase the use thereof, figs are utilized beyond raw fruit or jam in the form of a beverage, and is prepared in the form of beverage to which citron juice rather than synthetic flavoring agents is added to. According to the present invention, sugar fermentation or microorganism fermentation is not used to remove a fishy odor of Houttuynia cardata, thereby minimizing additives, and a health-oriented beverage can be prepared by containing Houttuynia cardata, fig, and citron to add functionality and flavors, without using synthetic flavoring agents unlike conventional tea beverages.

Description

Echo vinegar, fig, citron drink and its manufacturing method

The present invention relates to a beverage containing a vinegar, fig, citron, and a method for producing the same, and more particularly, to wash the vinegar, fig after being prepared to contain hot water extracted extract and citron juice, and various functionalities of the vinegar. It is a health-oriented drink that contains ingredients, sugars of figs, and fragrance of citron, and it improves utilization by canceling fishy fishy smell, and uses fig as drink other than raw fruit and jam, and not citron juice. It relates to a vinegar, fig, citron beverage and a method for producing the same, characterized in that the preparation in the form of a beverage by adding a.

The main raw material of the present invention (Houttuynia cordat Thunberg) is a perennial herb belonging to more than three hundred, called buckwheat, medicinal herb, herb, medicinal herb, etc. and emits a unique smell like fish fishy in its leaves and roots. Eoseongcho is known to be effective in removing body toxins and has an anti-inflammatory effect of 40,000 times more than sulfamine. Decanoyl acetaldehyde of Eochochoea is effective in treating various inflammatory diseases, and blood purification of flavonoids contained in Echochocho is better than ginkgo biloba leaves. Echochome is known to have very good efficacy against various inflammatory diseases such as urethritis, cystitis, uterus, pneumonia, sinusitis, bronchitis, fistula, and swelling, and is known to be effective in hypertension, diabetes, and detoxification.

Eochocho has strong antibacterial activity derived from decanoyl acetaldehyde, diuretic action derived from curchidrin, antioxidant activity and immune enhancing action derived from phenolic substances, etc., antiviral action, hemostatic action, blood circulation improvement, tissue regeneration activity It shows excellent pharmacological activity, and the interest is increasing as a functional food material. However, Eoseongcho has a strong taste and aroma, so it is not suitable for eating raw juice or extract as it is.

Many fermentation techniques are used to remove fishy fishy odor, and sugar is mixed with Echo extract and inoculated with Leuconostoc sp. KACC 91156P strain to prepare a culture solution. Regarding the production method of the fermented beverages Eoseongcho characterized in that it comprises the step of filtration, sterilization, packaging (Domestic Patent No. 10-0763563) and the beverage composition to naturally ferment the sugar (Domestic Patent Registration No. 10-0568090) Ho) is known. In addition, Korean Patent No. 10-0369638 proposes a beverage fermented by mixing aloe and corn starch, sugar, honey and the like in the Echo extract to eliminate fishy fishy smell as a method of preparing a beverage using a natural vegetable material.

Korean Patent No. 10-0904255 discloses a beverage manufacturing method containing Eoseongcho and three hundredth vinegar and a beverage produced thereby.

Fig (Ficus carica) is a subtropical semi-arictic deciduous broad-leaved plant belonging to the mulberry family, with more than 600 varieties distributed worldwide. Figs have long been used for medicinal purposes. In oriental medicine, figs are used for indigestion, anorexia, enteritis, constipation, dysentery and hemorrhoids. In Korea, consent and folk remedies are known to be good for diarrhea, hemorrhage, stomach pain, skin diseases, women's diseases, and anemia. Figs are fruits that are juicy, low in organic acids, and have a strong sweetness. They contain a lot of protein, ficin, a protein that contains little dietary fiber, minerals, and polyphenols. The high content of fiber has been reported to treat heart disease and obesity due to the lowering of blood cholesterol.

Identifying the optimum extraction conditions for the preparation of cosmetic functional beverages using figs to prepare fig extracts with excellent quality characteristics, ie yield, total phenolic compound content, electron donating ability, nitrite, scavenging light, reducing sugar content and brownness It is known that a drink using figs and a method of manufacturing the same (domestic registered patent No. 10-0966838) for producing a beverage having excellent sensory scores in terms of overall taste, such as color, aroma, and taste under optimal mixing conditions, Korean Patent No. 10-045361 proposes a method of making wine using figs as a method of manufacturing fermented wines based on figs.

Citron (Citrus junos Siebold ex Tanaka) has been used in tea drinks because of its strong sourness and high aroma.In addition to its high content of vitamins A and C, it is present in the skin of the citron. Limonene, an essential oil ingredient, is known to have a wide range of uses because of its fragrance and antibacterial activity. Citron juice and its manufacturing method are added to the cellulase (cellulase), pectinase (pectinase) and naringinase (naringinase) by adjusting the temperature of the fermentation tank to 38 and stirred at 120 rpm to ferment for 4-5 hours Citron juice of the present invention prepared by enzymatic decomposition of both shells and its manufacturing method (Domestic Patent No. 10-0386704), citron soy sauce and citron soy sauce added with citron juice, which adds a certain ratio of citron juice to fresh soy sauce Sources (Patent No. 2001-0107386) and the like are known.

Salicornia herbacea L. is an annual herb belonging to the Chenopodiaceae and is called in Korean. The inhabitants of the seaweed are salt plants growing near the salt marshes and the high tidal flats of the reclaimed coasts of the south and west coasts of Korea, and they absorb and store large amounts of salts. In addition, natural minerals such as K, Mg, and Ca are richer than other plants, and are rich in essential amino acids and essential fatty acids, linolenic acid, and various physiological effects such as stool, constipation, antidiabetic, antihyperlipidemia, and antioxidant activity have been reported. In Japan, seaweed is used as a natural monument, and in France and the Mediterranean, young stems are used as salads, and in Mexico, Egypt and the Arabs, they are used as food or oil, or as food for livestock.

The present invention minimizes the additives without using sugar fermentation or microbial fermentation to eliminate fishy fishy smell, and adds functionality and flavor including fish vinegar, fig and citron, and does not use synthetic fragrance unlike conventional tea beverages. It is to provide a health-oriented beverage and a method for producing the same, characterized in that the beverage is prepared.

The present invention relates to a method for producing a beverage containing fish paste, fig, and citron.

Specifically, the present invention is a washing step for washing the eochochocho, fig, citron, vinegar, crushing step of drying the eochochocho, fig, hamcho washed in the washing step and purified water per 1g of the vinegar pulverized in the crushing step Eochocho extract step of extracting hot water for 10 hours to 30mL at a temperature of 70 ℃ to 100 ℃ for 3 hours to 8 hours, and 1 to 15 mL to 45 mL of purified water per 1 g of the crushed fig in the grinding step at a temperature of 70 ℃ to 100 ℃ Fig. Extracting step of extracting hot water for 5 hours to 5 hours, and extracting hot water for 3 hours to 8 hours at a temperature of 70 ℃ to 100 ℃ in purified water 10mL to 30mL per 1g of the grinding The first filtration step of filtering the eochochocho, fig, vinegar extract extracted in the extraction step, the extract of the eochochocho, fig, and juice to juice the yuzu washed in the washing step A second filtration step of filtering the juice solution juiced in the juice step, 35 to 60% by volume of the filtered 1 to 3 brix fish herb extract, 25 to 52% by volume of 2 to 10 brix fig extract, 5 to 5% 10 brix citron juice 1 to 10% by volume, salinity of 4 to 8 Be 1, 13% by volume of seaweed extract and composite golden extract 0.001 to 2% by volume of the first mixing step to make a blend, and in the first mixing step In the second blending step of combining 0.01 to 1% of vitamin C by weight, 0.001 to 0.1% of enzyme treatment stevia to the blended formulation, the final filtration of the blended in the second blending step, in the final filtration step It relates to a method of producing a beverage containing a green tea, fig, citron, characterized in that it comprises a sterilization step of sterilizing the filtered formulation at 90 ℃ to 110 ℃.

In addition, the present invention relates to a beverage containing fish paste, fig, and citron, which are produced by the above production method.

According to the present invention, in order to eliminate fishy fishy smell, minimizing additives without using sugar fermentation or microbial fermentation, and adding the functionality and flavor including fish oil, fig, and citron, do not use synthetic fragrance unlike conventional tea drinks A directional beverage can be prepared.

1 is a conceptual diagram for a manufacturing method of a beverage containing fish vinegar, figs, and citron according to the present invention.

According to an embodiment of the present invention, a method of preparing a beverage containing fish vinegar, fig, and citron is a washing step, a grinding step, an extract preparation step, a filtration step, a first mixing step, a second mixing step, And a sterilization step.

Hereinafter, the preparation method of the seaweed functional meju will be described in more detail.

In the washing step, foreign substances are removed by washing the fish paste, fig, citron, and seaweed. In the crushing step, the dried fish, fig, and seaweed washed in the washing step are dried and pulverized. In each extract preparation step, hot water extract from 10-30 mL of purified water in 1g of purified water for 3-8 hours at a temperature of 70-100, and 15-45 mL of purified water per 1g of fig Hot water extraction for 1 to 5 hours at a temperature of 70 ~ 100, and hot water extraction for 3 to 8 hours at a temperature of 70 ~ 100 in 10 ~ 30mL of purified water per 1g of the pulverized seaweed as per fig, in the washing step Juice the washed citron. In the filtration step, the extract and the juice prepared in the extract preparation step are filtered. In the first mixing step, 35 to 60% by volume of 1 ~ 3 brix fish leaf extract filtered in the filtration step, 25 ~ 52% by volume of 2 ~ 10 brix fig extract, 1 ~ 10% by volume of 5 ~ 10 brix citron juice, salinity Make a blend by mixing 1 ~ 13% by volume of 4 ~ 8 Be seaweed extract and 0.001 ~ 2% by volume of complex golden extract. In the second blending step, vitamin C 0.01-1%, enzyme-treated stevia 0.001-0.1% by weight are blended with the blended compound in the first blending step. In the sterilization step, the compound blended in the second blending step is filtered, and then the filtered blend is sterilized and packaged at 90 to 110.

The present invention is a washing step for washing the eochochocho, fig, citron, seaweed and a crushing step of drying and grinding the eochochocho, fig, hamcho washed in the washing step, and purified water 10 ~ 1g per 1g Eochocho extract step of extracting hot water for 3-8 hours at a temperature of 70-100 in 30mL, and hot water extract for 1-5 hours at a temperature of 70-100 in 15-45mL purified water per 1g Fig. Extract step, and the seaweed extract step of extracting hot water for 3-8 hours at a temperature of 70 ~ 100 to 10 ~ 30mL purified water per 1g per 1g, and extracted from the echochocho, fig, hamcho extract step A first filtration step of filtering the extract of Echo, Fig, Hamcho, and a juice step to juice the yuzu washed in the washing step, a second filtration step to filter the juice solution juiced in the juice step, and the filtered 1 ~ 3 brix Seaweed Extract 35 ~ 60%, 2 ~ 10 Brix Fig Extract 25 ~ 52%, 5 ~ 10 Brix Citron Juice Extract 1 ~ 10%, Salinity 4 ~ 8 Be Salmon Extract 1 ~ 13%, Combined Golden Extract A first blending step of blending 0.001 ~ 2% by volume to make a blend, a second blending step of blending 0.01 to 1% vitamin C by weight, 0.001 ~ 0.1% enzyme treatment stevia to the blended in the first blending step And, it is characterized in that it comprises a step of final filtration of the blended in the second blending step, and the sterilization step of sterilizing the blended in the final filtration step at 90 ~ 110.

According to the present invention, in order to eliminate fishy fishy smell, minimizing additives without using sugar fermentation or microbial fermentation, and adding the functionality and flavor including fish oil, fig, and citron, do not use synthetic fragrance unlike conventional tea drinks The present invention relates to a method for preparing a directional beverage, and may be used in various food industries including health functional food.

Claims

A washing step for washing the fish paste, fig, citron, and seaweed;

A grinding step of drying and grinding the dried fish, fig, and hamcho washed in the washing step;

Eochocho extract step of extracting the hot water pulverized in the crushing step for 10 hours to 30mL purified water for about 3 hours to 8 hours at a temperature of 70 ℃ to 100 ℃, and

Fig extract step of extracting the hot water for 1 to 5 hours at a temperature of 70 ℃ to 100 ℃ in purified water 15mL to 45mL per 1g of the grinding step,

And the seaweed extract step of extracting hot water for 3 hours to 8 hours at 70 ℃ to 100 ℃ in purified water 10mL to 30mL per 1g of the grinding step,

A first filtration step of filtering the eochochocho, fig, chochochocho extract extracted from the eochochocho, fig, choruschocho extract,

A juice step for juice the yuzu washed in the washing step,

A second filtration step of filtering the juice solution juiced in the juice step;

35 to 60% by volume of the filtered 1 to 3 brix fish vinegar extract, 25 to 52% by volume of 2 to 10 brix fig extract, 1 to 10% by volume of 5 to 10 brix citron juice, 4 to 8 Be of salinity extract A first blending step of combining 13 vol% and 0.001 to 2 vol% of the complex golden extract to form a blend,

A second blending step of blending 0.01 to 1% of vitamin C with respect to weight, and 0.001 to 0.1% of enzyme treatment stevia to the blended compound of the first blending step;

Final filtration of the blended compound in the second blending step;

The method of producing a beverage containing a vinegar, fig, citron, characterized in that it comprises a sterilization step of sterilizing the compound filtered in the final filtration step at 90 ℃ to 110 ℃.
A drink containing fish paste, fig, and citron, which is prepared by the manufacturing method according to claim 1.