KR100188553B1 - Red beet juice - Google Patents
Red beet juice Download PDFInfo
- Publication number
- KR100188553B1 KR100188553B1 KR1019960048206A KR19960048206A KR100188553B1 KR 100188553 B1 KR100188553 B1 KR 100188553B1 KR 1019960048206 A KR1019960048206 A KR 1019960048206A KR 19960048206 A KR19960048206 A KR 19960048206A KR 100188553 B1 KR100188553 B1 KR 100188553B1
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- KR
- South Korea
- Prior art keywords
- weight
- parts
- red
- juice
- red beet
- Prior art date
Links
- 235000021537 Beetroot Nutrition 0.000 title abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 title abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 229920001542 oligosaccharide Polymers 0.000 claims description 6
- 150000002482 oligosaccharides Chemical class 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 229930003231 vitamin Natural products 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 239000013049 sediment Substances 0.000 abstract description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A23L2/46—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 레드비트(Red Beet)를 주재료로 하는 레드비트 쥬스 제조방법 및 그 조성물에 관한 것으로, 종래 생즙의 상품성과 기호성을 높일 수 있도록 하기 위하여 레드비트를 가열수에서 즙을 추출한 것을 저온에서 첨가물을 첨가하여 색상변질이 없고, 침전물이 없으며 청량감이 있는 레드비트 쥬스를 만들었다.The present invention relates to a process for producing red beet juice based on red beet and a composition thereof. In order to improve the commerciality and palatability of the conventional bean juice, To make a red bit-juice with no color change, no sediment, and a cool feeling.
Description
본 발명은 레드비트(Red Beet)를 주재료로 하는 레드비트 쥬스 제조방법 및 그 조성물에 관한 것으로 레드비트 고유색상을 유지하면서 침전물이 없고 청량감이 있는 음료를 제공하고자 한다.The present invention relates to a process for producing red beet juice based on red beet and a composition thereof, and is intended to provide a beverage having a sediment free and refreshing feeling while maintaining the inherent color of red beet.
일반적으로 레드비트는 기계적인 착즙기를 이용하여 즙을 짜서 마시고 있다.Generally, red beet is squeezed juice using a mechanical juicer.
이와 같이 착즙된 레드비트 생즙은 자체가 지니는 비릿한 맛이 있고, 이를 가열하거나 공기와 접촉시키면 산화되어 갈색으로 색상이 변질되면서 흑색의 침전물이 생겨 상품으로서의 가치가 떨어지고 청량감이 없어 기호성이 떨어지는 등의 문제점이 있었다.The red bean juice thus juiced has its own unique taste, and when it is heated or brought into contact with air, it becomes oxidized to brown color, resulting in black precipitate, resulting in lower value as a commodity, .
본 발명에서는 이상과 같은 종래 생즙의 상품성과 기호성을 높일 수 있도록 하기 위하여 레드비트를 가열수에 침적시켜 즙을 추출한 것을 저온에서 첨가물을 첨가하여 색상변질이 없고, 침전물이 없으며 청량감이 있는 레드비트 쥬스를 만들었다.In the present invention, in order to enhance the commerciality and palatability of the conventional juice as described above, the juice is extracted by immersing the red beet in the heating water to obtain a red bit juice .
본 발명을 상세히 설명하면 다음과 같다.The present invention will be described in detail as follows.
수세하여 박피한 레드비트를 2∼4㎜정도 크기로 채썰기한 것을 95℃로 가열된 0.01∼0.2중량부의 비타민 수용액에 5∼20분간 침적시켜 레드비트액이 추출되게 한 다음, 상기 추출액을 포함하는 수용액을 60℃로 감온시킨 다음 이에 올리고당 4∼10 중랴부를 첨가하여 혼합하고, 이를 순간 고온 살균방법(H.T.S.T)으로 살균하여 완제품을 얻는다.The red bit was washed with water and sliced to a size of about 2 to 4 mm. The sliced red bit was immersed in an aqueous solution of 0.01 to 0.2 parts by weight of vitamin A heated at 95 DEG C for 5 to 20 minutes to extract red bit liquid. Is heated to 60 DEG C, and 4 to 10 folds of oligosaccharide is added to the mixture, which is then sterilized by the HTST method to obtain the final product.
이때 첨가물은 폴리텍스트린 0.5∼5 중량부, 베타시이크로 텍스트린 0.01∼0.2 중량부, 후레버 0.001∼0.01 중량부, 고과당 4∼10중량부 등을 첨가할 수 있다.At this time, the additive may be added with 0.5-5 parts by weight of polytetrahymin, 0.01-0.2 parts by weight of betacyclocytrin, 0.001-0.01 parts by weight of a back lever and 4-10 parts by weight of high fructose.
이상과 같이 만들어진 레드비트 쥬스는 외형상 붉은 색의 맑은 액상으로 레드비트의 비린 맛이 없고 청량감이 있으며, 밀폐 포장하여 장기간 보관하여도 색상과 맛이 변질이 없는 고급 음료상품이다.The red beet juice made as above is a clear liquid color of outer shape. It has no bad taste of red beet and has a refreshing feeling. It is a high quality beverage product that does not deteriorate color and taste even if stored for a long time in sealed packing.
[실시예 1][Example 1]
레드비트를 박피하여 2㎜로 채썰기를 한다.Peel the red bit and slice it to 2 mm.
정제수에 비타민 0.01 중량부를 혼합하여 95℃로 가열한다.The purified water is mixed with 0.01 part by weight of vitamins and heated to 95 캜.
상기 가열된 비타민 수용액에 채썰기한 레드비트를 10분동안 침적시켜 엷은 홍색의 레드비트 수용액을 만들었다.The red bit which had been sliced into the heated aqueous vitamin solution was immersed for 10 minutes to prepare a pale red aqueous solution of red bit.
상기 레드비트 수용액을 100∼120 매시의 여과망에 여과시킨 후 60℃로 감온시키고, 이에 올리고당 10중량부를 첨가 혼합한 후 순가 고온살균기에서 살균하여 완제품을 얻었다.The red bit aqueous solution was filtered through a filter network of 100-120 mesh, and then heated to 60 ° C. 10 parts by weight of oligosaccharide was added thereto and sterilized by sterilization with a PSS to obtain a final product.
[실시예 2][Example 2]
레드비트 추출액 90중량부Red beet extract 90 parts by weight
올리고당 5중량부Oligosaccharide 5 parts by weight
비타민C 0.09중량부0.09 part by weight of vitamin C
폴리텍스트린 0.7중량부Polytetrafine 0.7 part by weight
베타사이크로 텍스트린 0.2중량부Beta cyclodextrin 0.2 part by weight
고과당 4중량부High fructose 4 parts by weight
후레버 0.01중량부Back lever 0.01 part by weight
상기 레드비트 추출액 60℃로하여 이에 비타민 C, 올리고당, 폴리텍스트린, 베타사이크로 텍스트린, 고과당, 후레버를 첨가 혼합한 다음 순간 고온살균 하여 완제품을 얻었다.Vitamin C, oligosaccharide, polytetrahymin, beta cyclocopherol, high fructose, and a posterior were added to the red bit extract solution at 60 ° C, and the mixture was sterilized at a high temperature for a while to obtain a finished product.
이상 실시예에서 얻어진 레드비트 쥬스와 종래 레드비트 착즙과의 관능비교는 다음 표와 같다.The sensory comparison between the red beet juice obtained in the above examples and the conventional red beet juice is shown in the following table.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960048206A KR100188553B1 (en) | 1996-10-25 | 1996-10-25 | Red beet juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960048206A KR100188553B1 (en) | 1996-10-25 | 1996-10-25 | Red beet juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR19980028988A KR19980028988A (en) | 1998-07-15 |
| KR100188553B1 true KR100188553B1 (en) | 1999-06-01 |
Family
ID=19478879
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019960048206A KR100188553B1 (en) | 1996-10-25 | 1996-10-25 | Red beet juice |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100188553B1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020009288A1 (en) * | 2018-07-02 | 2020-01-09 | 함대식 | Beet juice having increased intestinal uptake and preparation method therefor |
| KR102284803B1 (en) | 2021-02-03 | 2021-08-02 | 서지훈 | Composition for slimming containing complex extracts of redbeet and red onion |
| KR102284805B1 (en) | 2021-02-03 | 2021-08-03 | 서지훈 | Composition for slimming containing complex extracts of redbeet and cabbage |
| KR20220002018A (en) | 2020-06-30 | 2022-01-06 | 주식회사 슬로우앤로 | Fruit vegetable drink and preparation method thereof |
| KR20230158927A (en) | 2022-05-13 | 2023-11-21 | 초록 에프앤비 주식회사농업회사법인 | Manufacturing method of healthy drink using fruits and vegetables |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010000742A (en) * | 2000-10-17 | 2001-01-05 | 최성곤 | A health drink composition for women and its process |
| KR20010000741A (en) * | 2000-10-17 | 2001-01-05 | 최성곤 | A health drink composition for baby or infants and its process |
| KR20010000743A (en) * | 2000-10-17 | 2001-01-05 | 최성곤 | A health drink composition for maternity and its process |
| KR102136875B1 (en) | 2019-01-31 | 2020-07-22 | 주식회사 참든건강과학 농업회사법인 | manufacturing method of beet juice |
-
1996
- 1996-10-25 KR KR1019960048206A patent/KR100188553B1/en not_active IP Right Cessation
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020009288A1 (en) * | 2018-07-02 | 2020-01-09 | 함대식 | Beet juice having increased intestinal uptake and preparation method therefor |
| KR20200003711A (en) | 2018-07-02 | 2020-01-10 | 농업회사법인 (주)배려 | Beet juice with increased intestinal absorption, its manufacturing method and its use |
| US11324245B2 (en) | 2018-07-02 | 2022-05-10 | Baeryeo Co., Ltd. | Beet juice with increased intestinal absorption, its manufacturing method and its use |
| KR20220002018A (en) | 2020-06-30 | 2022-01-06 | 주식회사 슬로우앤로 | Fruit vegetable drink and preparation method thereof |
| KR102284803B1 (en) | 2021-02-03 | 2021-08-02 | 서지훈 | Composition for slimming containing complex extracts of redbeet and red onion |
| KR102284805B1 (en) | 2021-02-03 | 2021-08-03 | 서지훈 | Composition for slimming containing complex extracts of redbeet and cabbage |
| KR20230158927A (en) | 2022-05-13 | 2023-11-21 | 초록 에프앤비 주식회사농업회사법인 | Manufacturing method of healthy drink using fruits and vegetables |
Also Published As
| Publication number | Publication date |
|---|---|
| KR19980028988A (en) | 1998-07-15 |
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