KR20180029155A - Beverage comprising Radish juice and pear juice and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a mixed beverage using a juice and a juice, and a method for producing the same, wherein a mixed beverage using a juice and a juice according to the present invention comprises: (1) adding malt to water, Obtaining an extract; (2) adding sugar, juice, and rice gruel to the malt extract and saccharifying it; And (3) a step of filtering the saccharified mixture under reduced pressure, sterilizing the mixture, and packaging in a container. The mixed drink prepared by the method according to the present invention can improve the odor and flavor problems of the beans by appropriately adding the juice while maintaining the activity of the useful ingredient of the human body in the beverage, It has the effect of improving sensuality and quality.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a beverage and a pear juice,

The present invention relates to a beverage using jujube and juice, and a process for producing the beverage.

Rhphanus Sativus L.) is one of the two major vegetables with Chinese cabbage in Korea. It is an annual or perennial herb belonging to Cruciferae. It is not certain whether or not it originated in China. In the folk remedies and the classical literature on the use of radish, it is called the inner abdominal muscles, which is effective in promoting digestion and eliminating the poisoning of seafood or noodles. The seeds are called underwear, used for durability, blood clotting, asthma and intercostal neuralgia, It is known that there are physiological activity effects such as a suicidal action, a Jinhae gaudam action, a fever, an inflammatory action, a hypoglycemia, a nicotine removing action, a treatment of cholelithiasis and a hemostatic action. Moisture content is about 93% moisture, crude protein is 1%, saccharides mainly glucose is 3%, and vitamin C content is 10 ~ 30mg%. The tissues of radish contain fiber, pectin, various minerals and digestive enzyme amylase, and have specific directional components such as methyl mercaptan or mustard oil.

These mushrooms are mainly consumed as main ingredients or supplementary materials of kimchi such as dumplings, mulch kimchi, and dongchimi, and they have been used for a long time as a part of food for a long time because of unique flavor and uniqueness of cool and spicy taste. Studies on the radish have been conducted mainly on kimchi, such as kakdugi, dongchimi, napak kimchi, and bachelor kimchi, but the other recipes are insufficient. Therefore, it is necessary to develop a new product with the raw material of radish in order to enable the consumer to easily ingest useful physiological activity of the radish, and studies on ways to improve various cooking methods and storage stability of radish are needed.

In addition, the pear is a deciduous tree plant belonging to the pears (Pyrus), and fruit is a typical alkaline food which is beneficial to our body. The edible rate is 80 ~ 82%, the moisture content is 85 ~ 88%, and the calorie is about 39 kcal / 100g. The main ingredient of calories is carbohydrate, and the sweetness of sugar is 10 ~ 13%. Protein content is around 0.3%, which is not much different from other fruit, but it is excellent in constipation and dressing due to high dietary fiber content. Recently, many studies have shown that polyphenols, flavonoids, and other components such as chlorogenic acid, rutin, procyanidins, catechin, epicatechin, and arbutin (4-hydroxyphenyl-β-D-glucopyranoside) , Anticancer, anti-inflammation, and antioxidant effect.

  On the other hand, beverage has been recognized as a food easily and easily accessible to society in recent years, and it is possible to use low-temperature circulation and beverage containers of various sizes, and the distribution period becomes longer, which makes it much more advantageous for production and distribution of products.

Recently, the development of new products that take health into consideration even in the beverage market has been developed along with society change that regards health as health. However, until now, beverages made from radish have not yet been produced, Therefore, it is necessary to develop new non-beverage products which have sensuality and functionality while using human body as a raw material.

Korea Patent Publication No. 2008-0107102

Accordingly, an object of the present invention is to provide a novel beverage manufacturing method using a juice and a juice which can increase consumers' preference while maintaining the non-specific flavor and aesthetics that customers are reluctant to use while maintaining their useful activity Respectively.

Therefore, an object of the present invention is to provide a method for producing a mixed drink of jujube and juice.

Another object of the present invention is to provide a mixed drink of fruit juice and juice, which comprises jujube and juice, and the mixing volume ratio of juice juice is 2: 1 to 4: 1.

In order to achieve the object of the present invention as described above, the present invention provides a process for producing maltose, comprising: (1) adding maltose to water and allowing it to stand, and then obtaining a malt extract of the supernatant; (2) adding sugar, juice, and rice gruel to the malt extract and saccharifying it; And (3) a step of filtering the saccharified mixture under reduced pressure, sterilizing the mixture, and packaging the saccharified mixture in a container.

In one embodiment of the present invention, the malt in the step (1) may be added in an amount of 100 to 200 g (w / v) based on 1 L of water.

In one embodiment of the present invention, the malt extract may be obtained by adding malt to water and extracting the malt extract at a temperature of 35 to 45 ° C for 1 to 3 hours.

In the step (2) at a temperature of 35 to 45 캜, the juice, juice, and cupcakes may be mixed at a weight ratio of 10: 4.8: 0.8 to 10: 6: 1.2.

In one embodiment of the present invention, the step (2) further comprises a bellflower and a ginger, wherein the juice, the juice, the bellflower, and the ginger are 100: 48: 8: 4: 0.4-100: 60: 12 : 6: 0.6 by weight.

In one embodiment of the present invention, the saccharification in step (2) may be performed at a temperature of 50 to 70 ° C for 6 to 10 hours.

In one embodiment of the present invention, in the step (2), the juice may be heated, then cooled, and then mixed with the juice and the cup.

In one embodiment of the present invention, the saccharified mixture is filtrated under reduced pressure in the step (3), and then the sweet pumpkin paste is added in an amount of 5 to 15% by weight (w / w) to the total weight of the filtrate and mixed As shown in Fig.

In one embodiment of the present invention, the sterilization in the step (3) may be performed at a temperature of 80 to 90 ° C for 1 minute to 3 minutes.

In one embodiment of the present invention, the step (3) may further include a step of concentrating the mixture at a low temperature of 40 to 60 ° C to 65 ° to 70 ° Bx after the sterilization treatment.

In one embodiment of the present invention, the mixed drink may be sikhye.

The present invention also provides a mixed drink of fruit juice and juice, which comprises jujube and juice, and the mixing volume ratio of jujube juice is 2: 1 to 4: 1.

In one embodiment of the present invention, the mixed beverage may further comprise 0.1% to 0.5% (v / v) of citric acid based on a mixture of uncooked juice and juice.

In an embodiment of the present invention, the mixed beverage may further comprise 5.0% to 20.0% (v / v) of fruit juice based on a mixture of fruit juice and juice.

In one embodiment of the present invention, the mixed beverage may further comprise 5.0% to 15.0% (w / w) of a pumpkin paste on the basis of a mixture of jujube and juice.

In one embodiment of the present invention, the fruit juice may be selected from the group consisting of citrus juice, lemon juice, apple juice, grape juice, and citron juice.

The present invention relates to a mixed beverage using a juice and a juice, and a method for producing the same, and the mixed beverage using the juice and the juice produced by the method according to the present invention can be used as a juice The present invention has the effect of improving the sensual taste of consumers and providing a new beverage with high quality by improving the unique odor and taste problem of beans.

1 is a photograph showing a color of a drink prepared by adding citrus fruit juice or lemon juice to fruit juice in an embodiment of the present invention.
FIG. 2 is a schematic view showing a process for preparing sikhye and sikhee concentrate using jujube and juice according to one embodiment of the present invention.
FIG. 3 is a photograph of Sikhye beverage (left) and Sikhee concentrate (right) prepared by using jujube and juice in one embodiment of the present invention.
FIG. 4 is a photograph of a Sikhye beverage prepared by using jujube, juice, and pumpkin paste in one embodiment of the present invention.

The present invention relates to a method for manufacturing a new beverage using a radish and a pear, and it is possible to generate consumption through the development of new beverage and a synergistic effect of farm income.

In particular, the present invention eliminates the unique pungent taste of bananas and lowers the unpleasant odor sensation that consumers do not have, and adds sweetness and flavor of the pear to improve the flavor inherent in uncooked juice, It is characterized by its development.

The inventors of the present invention conducted an experiment of extracting optimum formulation ratio having no harmful microorganisms and excellent sensuality while maintaining the useful physiological activity function of radish and pear in the use of jujube and juice as basic raw materials for beverage production.

As a result, it was found that when the mixing ratio of the jujube juice was 2: 1 to 4: 1, the sensory properties were excellent, and when the mixture was mixed at a ratio of 2: 1, there was.  

2 is a schematic view showing a method for producing a mixed beverage using a juice and a juice according to the present invention. The method of (1) adding maltose to water and allowing it to stand, and then obtaining a malt extract of the supernatant ; (2) adding sugar, juice, and rice gruel to the malt extract and saccharifying it; And (3) a step of filtering the saccharified mixture under reduced pressure, sterilizing the mixture, and packaging in a container.

The method for producing the mixed beverage of the present invention will be described in more detail. First, the malt extract is obtained.

The malt extract is necessary for the glycosylation process to be carried out afterwards. The malt extract is added to water in an amount of 100 to 200 g (w / v) based on 1 L of water and is extracted at a temperature of 35 to 45 ° C for 1 to 3 hours, Of malt extract (i.e., malt solution).

The malt extract is obtained, and then the malt extract, the juice, the juice, and the rice gruel are added and the saccharification process is performed.

The saccharide according to the present invention is prepared by adding sucrose, juice, and rice gruel to the maltose and adding the saccharide or polysaccharide to the saccharified polysaccharide at a temperature of 50 to 70 ° C For 6 to 10 hours.

At this time, the juice, juice, and cupcake can be mixed at a weight ratio of 10: 4.8: 0.8 to 10: 6: 1.2, and besides the juice, juice, and cupcake, the bellflower and ginger can be further added, , The juice, juice cup, bellflower and ginger may be mixed at a weight ratio of 100: 48: 8: 4: 0.4 to 100: 60: 12: 6: 0.6.

When the components are added outside the mixing ratio of the above-described components, there is a problem that the flavor and aroma of the beverage can not improve the unpleasant odor and unique odor of the beverage to be produced, so that it is preferable to mix each component within the above range.

In addition, when mixing the components before the saccharification process, it is preferable that the juice is first heated, then cooled, and then mixed with the juice and the cup.

There was an effect that the unpleasant smell of smoothness was removed due to the heating of the juice.

When the glycation process is completed, the glycated mixture is filtered under reduced pressure, sterilized, and packed in a container.

The sterilization is preferably performed at a temperature of 80 to 90 ° C for 1 minute to 3 minutes, and it is preferable that the beverage reaches a pH of 4.5 for sterilization and storage.

Meanwhile, according to the experimental results of the present invention, the pH of 5.5: 1 was slightly higher than that of pH 4.5.

Thus, acidic materials of citric acid or fruit juice may be added as a way to improve sterilization and storage through pH 4.5 maintenance.

When citric acid is added, citric acid is preferably contained in an amount of 0.1 to 0.5% (v / v) based on the mixture of uncooked juice and juice. When the fruit juice is added, It is preferable that the juice is contained at 5.0% to 20.0% (v / v).

The fruit juice may be selected from the group consisting of citrus juice, lemon juice, apple juice, grape juice, and citron juice, though not limited thereto.  

When fruit juice is used, it is preferable to use 5% by weight of lemon juice to improve the taste and aroma of the fruit juice.

Further, in the mixed drink using the juice and the juice according to the present invention, furthermore, a pumpkin paste can be further used.

In the case of using the pumpkin paste, the saccharified mixture is filtered under reduced pressure, and 5 to 15% by weight (w / w) of the pumpkin paste is added to the total weight of the filtrate. Based on the mixture, the pumpkin paste may be used in an amount of 5.0% to 15.0% (w / w).

Sweet pumpkin is a food source familiar to Koreans for a long time as a representative raw material of health food, and it belongs to the vine-like one-year-old herbaceous plant. The pumpkin is a spindle-shaped, flat-circle small pumpkin, the color of which is black green, gray and orange-yellow, and the meat quality is high. In addition, the content of carotenoid β-carotene in the pumpkin is high, and calcium, sodium, phosphorus and mineral contents are abundant.

Therefore, in the present invention, pumpkin was used as one of the other useful ingredients in addition to jujube and juice, the beverage prepared by adding pumpkin had a yellowish color, sweetness of pumpkin and sweet and cool taste of radish were well mixed, .

Furthermore, in the method according to the present invention, when the step of concentration after the sterilization treatment at a low boiling point of from 40 to 60 DEG C to 65 DEG to 70 DEG Bx is carried out, a concentrated liquid for the mixed juice and juice can be prepared .

Furthermore, the inventors of the present invention have analyzed the characteristics of the mixed beverage of the present invention produced by the above-described method, and found that it is possible to produce a beverage having an increased preference by consumers by improving the peculiar smell and flavor of the bean juice As a result of investigating the number of microorganisms according to the storage period, it was found that the total number of bacteria including Escherichia coli could not be detected and it was possible to store them safely for a long period of time.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.

< Example  1>

Analysis of physicochemical properties of jujube and juice

The present inventors analyzed the physicochemical properties of jujube and juice before using jujube and juice as raw materials for the production of new beverages having excellent sensory properties and excellent quality and useful activity in the body using jujube and juice.

<1-1> Materials preparation and analysis method

The analysis items were pH, sugar content, acidity, chromaticity and total bacterial count. The analysis method for each item is as follows.

First, juice and juice, which are raw materials of beverage preparation, were washed with radish and pear well, pulverized and then filtered to collect juice.

1) For pH analysis, the sample was well pulverized and filtered, and the obtained juice was added to a beaker and measured with a pH meter (Orion star A211, Thermo, USA).

2) The sugar content was measured in ° Brix using a refractometer (PR-201α, Atago, Tokyo, Japan).

3) Acidity measurement was calculated by converting the amount of 0.1N NaOH solution consumed to neutralize 20mL of juice and juice sample with 0.1N-NaOH into Lactic acid (%, w / w) content.

4) The chromaticity measurements were performed using L (Lightness), a (redness / lightness) values using the Chromameter (CR-400 Minolta Co., Japan) calibrated with standard white plates (L = 97.75, a = -0.49, b = greenness) and b (yellowness / blueness) were measured five times and expressed as average values.

   ΔL: Differencce of lightness

   Δa: Differencce of (redness / greenenss)

   Δb: Differencce of (yellowness / blueness)

5) Total bacterial counts were obtained by diluting 1 ml of jujube and juice samples with 10 times dilution method using sterilized water, and plated on dry film media (Petri film, 3M, USA) Respectively.

<1-2> Analysis of physicochemical properties

The physicochemical properties of jujube and juice were as follows: pH of unscreened juice was 6.6, the sugar content was 5.9 ° Bx, the acidity was 0.07%, the pH of the juice was 5.06, the sugar content was 12.3 ° Bx, Was 0.14%.

Physicochemical properties of jujube and juice pH Brix (° Bx) Acidity (%) Juicy juice 6.6 5.9 0.07 Pear juice 5.06 12.3 0.14

< Example  2>

Analysis of Physicochemical and Sensory Properties by Mixing Ratio of Jujube and Juice

<2-1> Analysis according to mixing ratio of juice and pear juice

The present inventors analyzed the physicochemical properties of the mixture obtained by mixing the juice and the juice at different mixing ratios as in the above examples. At this time, the blending ratio of jujube and juice was 2: 1, 3: 1 and 4: 1, respectively, to eliminate the unpleasant smell of juicy juice and to improve the natural sweetness. The results of the analysis are shown in Table 2 below.

As a result of the analysis, it was found that the higher the ratio of uncooked juice, the higher the pH and the lower the sugar content and the acidity. Also, the sensory characteristics of taste and flavor were also improved by the treatments containing relatively high ratio of juice It is more effective to make it.

&Lt; 2-2 > Characteristic analysis by addition of citric acid to a mixture of jujube and juice

As a result of the above analysis, when the juice was mixed with juice juice, the juice of the juice was increased. However, since the juice was not suitable as a beverage, the juice was boiled (at 100 ° C for 5 minutes) The smell was removed.

 Furthermore, the present inventors added citric acid to reach the optimum pH of 4.5 for disinfection and storage of beverages and the mixed citric acid addition amount (the ratio of citric acid and juice The pH changes were analyzed by 0.1% (v / v), 0.2% (v / v) and 0.3% (v / v) For reference, in Table 1, the pH of the mixed treatment group of jujube and juice 2: 1 was 5.57.

As a result of the analysis, when citric acid was added in an amount of 0.1% (v / v) to a mixture of fruit juice and juice, pH 4.46 which is close to 4.5, which is a suitable pH for sterilization and storage of beverage, .

Therefore, the inventors of the present invention have found that when citric acid is added to the mixed juice and juice mixture, 0.1% (v / v) of the citric acid is added to produce the highest quality beverage.

<2-2> Characterization of fruit juice addition to fruit juice and juice mixture

The inventors also performed characterization after masking the odor and adding different amounts of fruit juice to impart fresh sweetness.

At this time, a mixture of the juice and the juice was prepared by mixing the juice and the juice used in the above <2-1> at a volume ratio of 2: 1. As the juice, citrus juice (pH 3.22), lemon juice ) Were added at 5%, 10% and 15% (v / v), respectively, relative to the volume of the mixture.

In the group with citrus juice added, the off-white color of jujube and juice disappeared due to the yellowishness of citrus juice, and it was confirmed that the juice drink could not be saved (see Fig. 1). On the other hand, the addition of 5% lemon juice showed the most similar color to the jujube in appearance, and the taste and flavor also showed no significant taste. .

As a result of analyzing the physicochemical properties of beverages using beverage containing only 5% lemon juice, the pH was 3.64, the sugar content was 10.3 ° Bx, and the acidity was 0.76% as shown in Table 5 above.

< Example  3>

Manufacture of beverage (sikhye) using juice and juice

Fresh juice and juice were prepared. The process of preparing sikhye is shown in Fig. 2, and the specific manufacturing process is as follows.

① Malt production

300 g of malt was added to 3 L of water at 40 ° C and dipped for 3 hours. Then, the barley husks were rinsed by hand and left for 1 hour. Then, only clear liquid of the upper layer was collected and used as a malt solution.

② Prepare other ingredients except malt.

These materials were mixed at a weight ratio of 200: 100: 10: 1: 20, respectively, and then added to the prepared malt syrup. Then, the mixture was heated at 60 ° C for 8 hours Lt; / RTI &gt;

At that time, 226 g of rice was cleanly washed three times, and the rice was boiled for about 2 hours. Then, water corresponding to 1.2 times the volume of rice was added, and the rice was steamed in a steamer for 20 minutes and cooled well at room temperature.

③ Filtration, Concentration and Packing

  The saccharified mixture thus obtained was filtered under reduced pressure with a filter paper, sterilized at 85 ° C for 1 minute, and placed in a packaging paper (plastic film pouch) in an amount of 100 ml to prepare a sikhye beverage.

The concentrate was prepared by hot-filling in a glass bottle after concentrating the mixture at a temperature of 70 ° Bx from a low temperature after completion of the sterilization process at 85 ° C for 1 minute.

The finished product of Sikhye and Sikhee concentrate of the present invention prepared by the above-mentioned method and having no juice and juice is shown in Fig.

< Example  4>

Juicy, pear and pumpkin Paste  Manufacture of beverage (sikhye) used

Except that the saccharification process was completed in the process of Example 3, and the resulting mixture was filtered, and then added with and mixed with 10% by weight (w / w) of the pumpkin paste in terms of the total weight of the filtrate. Sikhye was prepared in the same manner as in Example 3. At this time, the pumpkin paste was washed first in the running water and cut into 8 equal portions to remove the seeds and shells. Then, the pumpkin was poured into the hot pot, and water was heated for 20 minutes in a weak fire on the right side. The paste was finely ground using a mesh sieve, which was used in the manufacture of the beverage.

< Example  5>

Analysis of Physicochemical Properties of Sikhye

<5-1> The presence or absence of malt Whether  Confirm

Ingredients were mixed with only the remaining ingredients except maltose, such as jujube, juice, bellflower, ginger, and rice gruel (200 g: 100 g: 10 g: 1 g: 20 g in weight ratio) and saccharified at 60 ° C for 8 hours. As a result, the sugar content was 5.6 ° Bx immediately after mixing the material, but it was 5.8 ° Bx after storage at 60 ° C. Therefore, the inventors of the present invention have found that saccharification is difficult to occur only in the absence of malt. However, when saccharification was performed by adding maltose, the sugar content was 3.1 ° Bx immediately after mixing of the above materials, but it was increased to 9.1 ° Bx after saccharification.

<5-2> Sikhye drink  And physicochemical characterization of concentrate

The pH, the sugar content and the acidity of the Sikhye beverage and the sikhye concentrate of the present invention prepared in Example 3 were measured by the above-described methods.

As a result of the analysis, as shown in Table 6, the pH of the Sikhye beverage was 5.35, the sugar content was 10.8, and the acidity was 0.08%. The pH of the concentrate having the sikhye of 65-70 ° Bx was 3.12 and the sugar content was 70 ° Bx, and the acidity was 0.74%.

<5-3> Containing pumpkin Sikhye  Physicochemical characterization

As a result of analyzing the physicochemical properties of the sikhah containing sweet perspea prepared in Example 4, the pH was 5.75, the sugar content was 11.4 ° Bx, and the acidity was 0.09% as shown in Table 7 below. Respectively.

As a result of analyzing color, flavor, taste and texture of sweet syrup containing syrup containing pumpkin, the sweetness and sweetness of pumpkin were higher than those of sweet potato, The sweet and sour taste of sikhye is well mixed and it shows a high sensual preference overall.

In addition, the stability and storage / storage properties of the microorganism colonies were analyzed by storage period. The sucrose paste containing the pumpkin paste was pasteurized at 85 ° C for 1 minute, The stored samples were diluted stepwise to see the number of microorganisms in the sterilized final product, and the number of microorganisms was measured at 37 ℃ after inoculation on petri - film.

As a result of the analysis, it was found that the total number of bacteria, E. coli, and E. coli were not detected as shown in the above table, and that they could be stored safely until one year before opening.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (16)

(1) adding maltose to water and allowing it to stand, and then obtaining a malt extract of the supernatant;
(2) adding sugar, juice, and rice gruel to the malt extract and saccharifying it; And
(3) A process for producing a mixed drink of vegetable juice and juice, comprising filtering the saccharified mixture under reduced pressure, sterilizing the same, and packaging in a container. The method according to claim 1,
Wherein the malt is added in an amount of 100 to 200 g (w / v) based on 1 L of water in the step (1). The method according to claim 1,
Wherein the malt extract is obtained by adding malt to water and extracting at a temperature of 35 to 45 캜 for 1 to 3 hours. The method according to claim 1,
Wherein in step (2), the juice, the juice, and the cuprose are mixed at a weight ratio of 10: 4.8: 0.8 to 10: 6: 1.2. 5. The method of claim 4,
In step (2), bran, ginger, bellflower, and ginger are mixed at a weight ratio of 100: 48: 8: 4: 0.4-100: 60: 12: 6: 0.6 Lt; / RTI &gt; The method according to claim 1,
Wherein the saccharification in step (2) is carried out at a temperature of 50 to 70 DEG C for 6 to 10 hours. The method according to claim 1,
In the step (2), the fruit juice is heated, cooled, and then mixed with the juice and the cup. The method according to claim 1,
The method according to any one of claims 1 to 3, further comprising the step of filtering the saccharified mixture under reduced pressure in step (3), adding the sweetener paste to the total weight of the filtrate in an amount of 5 to 15% . The method according to claim 1,
Wherein the sterilization is performed at a temperature of 80 to 90 DEG C for 1 to 3 minutes in the step (3). The method according to claim 1,
Further comprising the step of concentrating the mixture at a temperature of from about 40 DEG C to about 60 DEG C at a temperature of about 65 DEG C to about 70 DEG C after the sterilization treatment in the step (3). The method according to claim 1,
Wherein the mixed drink is sikhye. Juice and juice, and the mixing volume ratio of the juice juice is 2: 1 to 4: 1. 13. The method of claim 12,
Wherein the mixed beverage further comprises 0.1% to 0.5% (v / v) of citric acid based on a mixture of uncooked juice and juicy juice. 13. The method of claim 12,
Wherein the mixed beverage further comprises a fruit juice at 5.0% to 20.0% (v / v) based on a mixture of jujube and juice. 13. The method of claim 12,
Characterized in that the mixed drink further comprises 5.0% to 15.0% (w / w) of a pumpkin paste on the basis of a mixture of fruit juice and juice. 13. The method of claim 12,
Wherein the fruit juice is selected from the group consisting of citrus juice, lemon juice, apple juice, grape juice, and citron juice.

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