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KR-102961698-B1 - METHOD FOR PREPARING FRUIT JUICE, AND FRUIT JUICE PREPARED BY USING THE METHOD

KR102961698B1KR 102961698 B1KR102961698 B1KR 102961698B1KR-102961698-B1

Abstract

The present invention relates to a method for manufacturing fruit juice and fruit juice manufactured using the same. Specifically, the invention relates to a method for manufacturing fruit juice that is hygienic, flavorful, has excellent sweetness, and is pleasant to consume, through a selection step, a washing step, a juicing step, and a sterilization step, and to the fruit juice itself.

Inventors

  • 신인건

Assignees

  • 농업회사법인 주식회사 해인

Dates

Publication Date
20260507
Application Date
20231120

Claims (6)

  1. Step of sorting pomegranates; Step of washing the above pomegranate; A step of extracting juice from the above pomegranates; A step of obtaining pomegranate juice by pasteurizing the above extract; Step of removing the skin from 5-6 year old fresh ginseng; A step of washing the peeled fresh ginseng with a 5 wt% aqueous ethanol solution; A sterilization and washing step in which the above-mentioned washed fresh ginseng is washed with ozone water while irradiating it with ultraviolet rays, and then additionally irradiated with ultraviolet rays; A step of washing the above-mentioned sterilized and washed fresh ginseng with distilled water; A step of steaming the washed fresh ginseng for 3.5 to 5 hours with steam at 95 to 120 ℃ generated by heating a natural medicinal herb mixture containing 3-5 wt% licorice, 0.5-2 wt% hydrangea leaves, 1-3 wt% kudzu root, 1-3 wt% angelica, 2-5 wt% Acanthopanax sessiliflorus, 0.5-2 wt% dried tangerine peel, and the remainder of rice water; A step of drying the above-mentioned steamed fresh ginseng in the sea breeze for 1-3 days; A step of drying the above sea breeze-dried fresh ginseng with hot air at 75-85 ℃ and relative humidity of 50-60% for 12-15 hours; A step of producing red ginseng by irradiating the above hot-air dried fresh ginseng with far-infrared rays of 10-1000 μm wavelength for 2-5 hours; A step of cutting the above red ginseng into a main root, lateral roots, and fine roots, and applying pressure to each of them at a pressure of 5-20 N/ cm² for 10-40 minutes; A step of separately adding the main root, lateral root, and fine root to raw water mixed with 10-20 wt% deep sea water, respectively, and heating to obtain extracts of each of the main root, lateral root, and fine root; A step of mixing the respective extracts of the main root, lateral root, and fine root together and filtering through a sieve of 35-140 mesh to obtain a first extract, and then adding the filtered red ginseng residue back into raw water mixed with 10-20 wt% deep sea water and heating at 80-85 ℃ for 12-18 hours to obtain a second extract; and The method includes the step of mixing the first extract and the second extract, wherein The extract of the main root is characterized by being obtained by heating the main root at 90-95 ℃ for 25-30 hours, the extract of the lateral root by heating the lateral root at 85-90 ℃ for 15-25 hours, and the extract of the fine root by heating the fine root at 75-85 ℃ for 12-15 hours. The step of selecting the pomegranates mentioned above is, A step of inserting electrodes into the first and second points of the pomegranate; A step of measuring the resistance of the pomegranate by passing current through the electrode; and The step of excluding the pomegranate by determining that there is an abnormality in the pomegranate if the resistance of the pomegranate exceeds a preset range; The step of obtaining the first extract and the second extract is, A step of cooling the above primary extract to 5-10 ℃; A step of secondary filtration of the cooled primary extract through a 15-50 mesh sieve; A step of drying and grinding the secondary filtered residue; and The method comprises the step of mixing the dried and ground residue with the primary extract; The step of mixing the first extract and the second extract is, A step of measuring the weight and temperature of the first extract and the second extract; A step of calculating the target temperature (unit: ℃) using the mathematical formula below; Target Temperature = (W1 * T2 + W2 * T1) / (W1 + W2) (Here, W1 is the weight of the primary extract, W2 is the weight of the secondary extract, T1 is the temperature of the primary extract, T2 is the temperature of the secondary extract. The unit of weight is t (ton), and the unit of temperature is ℃) Step of calculating the heating time (unit: minutes) using the mathematical formula below; Heating time = |T1 - T2| * (W1 + W2) A step of heating the mixture of the first extract and the second extract to the calculated target temperature for the calculated heating time; and The step of mixing the above pomegranate juice with a red ginseng extract, which is a mixture of the above first extract and the above second extract; further comprising Method for manufacturing fruit juice.
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  3. In Article 1, The ultraviolet rays irradiated in the above sterilization and cleaning step are, Characterized by irradiating UV-C with a wavelength of 280-100 nm during the ozone water washing and irradiating UV-B with a wavelength of 315-280 nm after washing. Method for manufacturing fruit juice.
  4. In Paragraph 3, In the above sterilization and washing step, The ultraviolet rays irradiated during the ozone water washing described above are characterized by being irradiated in a pulsed form. Method for manufacturing fruit juice.
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  6. Fruit juice produced by the method of any one of paragraphs 1, 3, and 4.

Description

Method for preparing fruit juice and fruit juice prepared using the same The present invention relates to a method for producing fruit juice and fruit juice produced using the same, and specifically, to a method for producing fruit juice that is hygienic, has good flavor, and has excellent sweetness, and has a pleasant taste, and to the fruit juice. As consumers' interest in health grows, the demand for pure, cold-pressed fruit juice is rising instead of fruit juices containing additives. With the improvement of national income and the rapid increase in the elderly population, the consumption of ginseng products as health supplements is on the rise. Recently, ginseng health supplements are being distributed in various forms, but among them, the consumption of ginseng extract (pouches), which consumers can conveniently take, is increasing. Korean ginseng is a perennial, shade-loving herbaceous plant belonging to the genus Panax of the family Araliaceae in plant taxonomy, and has long been used as an important medicinal herb in traditional Korean medicine. Scientific research on ginseng began in 1854 when Garriques of the United States isolated a mixture of amorphous glycosides from American ginseng and named it 'panaquilon.' However, full-scale research began in 1957 when Brekhman, a pharmacologist from the former Soviet Union, announced that the active ingredient of ginseng was saponin. Subsequently, research on ginseng accelerated after the chemical structure of ginseng saponins was clearly elucidated by studies by Shibata et al. in Japan during the 1960s. To date, studies on the known pharmacological and clinical effects of ginseng have reported anti-diabetic activity, antioxidant activity, prevention of arteriosclerosis and hypertension, liver function activation, anti-fatigue and stress effects, anti-aging effects, and anti-inflammatory activity. Korean ginseng is generally classified into white ginseng and red ginseng. White ginseng is produced by drying fresh ginseng roots as they are, whereas red ginseng is processed by steaming and drying fresh ginseng roots. The manufacturing process involves various chemical changes, such as saponin modification, amino acid alteration, and browning. In particular, the heat generated during the production of red ginseng creates new saponin components unique to red ginseng—specifically ginsenosides Rb1, Rb2, Rg2, Rg3, Rh1, and Rh2—that are not present in fresh ginseng. These unique red ginseng saponins are known to possess cancer-preventive effects, inhibit cancer cell growth, lower blood pressure, protect brain nerve cells and improve learning ability, as well as antithrombotic and antioxidant properties; thus, exceptional pharmacological efficacy unique to red ginseng can be anticipated. Although most red ginseng is consumed after being extracted at high temperatures for extended periods, optimal extraction temperatures and times to enhance its functionality have not been established. The yield of ginsenosides in red ginseng varies depending on the type and extraction temperature and time; however, most home-based producers currently extract red ginseng based on empirical methods due to a lack of scientific research regarding the changes in beneficial saponins and physical properties of the extract based on temperature or time. The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms; the embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. The terms used herein are for describing the embodiments and are not intended to limit the invention. In this specification, "and/or" includes each of the mentioned items and all combinations of one or more thereof. Also, the singular form includes the plural form unless specifically stated otherwise in the text. As used in this specification, "comprises" and/or "comprising" do not exclude the presence or addition of one or more other components in addition to the mentioned components. Numerical ranges indicated using "-" or "to" indicate a numerical range that includes the values listed before and after them as the lower and upper limits, respectively, unless otherwise noted. "Approximately" or "about" means a value or numerical range within 20% of the value or numerical range listed thereafter. In addition, terms such as first, second, A, B, (a), (b), etc., may be used when describing the components of the embodiments of the present invention. These terms are used merely to distinguish the components from other components, and the essence, order, or sequence of the components is not limited by the terms