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KR-102964582-B1 - MANUFACTURING METHOD OF BEVERAGE CONTAINING SHISANDRA CHINENSIS

KR102964582B1KR 102964582 B1KR102964582 B1KR 102964582B1KR-102964582-B1

Abstract

The present invention relates to a method for manufacturing a health functional beverage using Schisandra chinensis. In particular, it relates to a method for manufacturing a functional beverage with increased palatability by containing Schisandra chinensis syrup at an optimal concentration.

Inventors

  • 전병엽
  • 곽경태
  • 김석호
  • 고은지

Assignees

  • 주식회사 큐비엠

Dates

Publication Date
20260513
Application Date
20231128

Claims (8)

  1. A method for manufacturing a beverage containing Schisandra berries, comprising: a step of first diluting a Schisandra berry syrup containing 30 to 70 parts by weight of Schisandra berries per 100 parts by weight of Schisandra berry syrup to a Brix of 50; a step of secondarily diluting the first diluted solution to a Brix of 14 to 20; and a step of pasteurizing the second diluted solution at a low temperature of 70 to 80°C for 10 to 20 minutes; wherein the Schisandra berry syrup is prepared by adding 80 to 100 parts by weight of sugar and 5 to 20 parts by weight of oligosaccharide to 100 parts by weight of Schisandra berries and then aging the mixture for 70 to 130 days.
  2. delete
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  4. A beverage containing Schisandra berries prepared by the method of claim 1.
  5. In Paragraph 4, A beverage containing Schisandra chinensis, having a total flavonoid content of 30 to 50 ug/ml and a total phenolic content of 150 to 190 ug/ml.
  6. In Paragraph 4, A beverage containing Schisandra berries that has antioxidant activity.
  7. 1) A step of first diluting a Schisandra berry syrup containing 30 to 70 parts by weight of Schisandra berries per 100 parts by weight of Schisandra berry syrup to a Brix of 50; 2) A step of diluting the above first diluted solution a second time to a value of 14 to 20 Brix; 3) a step of pasteurizing the above secondary diluted solution at 70 to 80°C for 10 to 20 minutes; and 4) A method for manufacturing a carbonated beverage containing Schisandra berries, comprising the step of injecting carbonation into the above-mentioned pasteurized secondary dilution, wherein the Schisandra berry syrup is prepared by adding 80 to 100 parts by weight of sugar and 5 to 20 parts by weight of oligosaccharide to 100 parts by weight of Schisandra berries and aging it for 70 to 130 days.
  8. A carbonated beverage containing Schisandra berries prepared by the method of Clause 7.

Description

Manufacturing Method of Beverage Containing Schisandra Chinese The present invention relates to a method for manufacturing a health functional beverage using Schisandra chinensis. In particular, it relates to a method for manufacturing a functional beverage with increased palatability by containing Schisandra chinensis syrup at an optimal concentration. Schizandra chinensis is a deciduous vine belonging to the Schisandra family. Its fruit is nearly round, ripens to a red color in August and September, and contains one or two seeds. Schizandra is the fruit of the Schisandra tree, and it is spherical in shape with a deep red color and a diameter of about 1 cm. The name Schizandra is derived from the fact that it produces five tastes: sweet, bitter, sour, spicy, and salty. Schizandra contains functional substances, including over 40 different lignan compounds such as shizandrin AC, schisandrol, deoxyschixandrin, gomisin AH, gomisin J-K1, K2, K3, and gomisin N. In Korea, Mungyeong, Gyeongbuk accounts for about 45% of the total domestic production of Schisandra berries, with an annual production volume reaching 2,500 tons (Non-patent Literature 1). Physiological functions associated with Schisandra berries include blood pressure lowering effects, cholesterol-lowering effects, antioxidant effects, antibacterial activity, anti-inflammatory effects, and anticancer effects (Non-patent Literature 2). Traditionally, Schisandra berries were mainly used as herbal medicines and were sold in dried or fresh form. However, as various processed foods and related products utilizing Schisandra berries are being produced, they are now being sold in diverse forms such as tea, concentrate, juice, syrup, makgeolli, wine, and cosmetics. Schisandra syrup is a product categorized as a soft drink, and because the consumer market is wider than that for fresh ingredients, it is easy to obtain as a raw material. The fructose in Schisandra is composed of 'complex sugars,' which are a healthy sweetness and serve as the basis for generating energy in the body, making it an essential nutrient. Furthermore, when used as syrup, the fine cracks that form on the peel of the Schisandra help extract various nutrients from the fruit, resulting in a rich nutritional content. The consumption market for soft drinks, which encompasses fruit and vegetable juices, bottled water, functional beverages, concentrated beverages, instant tea beverages, instant coffee beverages, and Asian beverages, is showing a higher growth rate than that of juice, which includes all packaged juices obtained from fruits and vegetables through mechanical processes. However, carbonated beverages included in this category generally cause health problems due to the use of various additives such as sweeteners, acidifiers, caffeine, artificial flavorings, artificial colors, and chemical preservatives. Therefore, there is a recent trend to avoid health hazards and utilize beneficial bioactive substances from natural materials by adding fruit juices or natural bases during the production of carbonated beverages. Figure 1 is a figure showing the sugar content according to the dilution rate of Omija syrup. Figure 2 is a figure showing the colors of 5, 10, 20, 25, 30, 35, 40, and 50% diluted solutions of 50 Brix Omija syrup. Figure 3 is a figure analyzing the total phenol content (ug/ml) and total flavonoid content (ug/ml) of 5, 10, 20, 25, 30, 35, 40, and 50% dilutions. Figure 4 is a figure analyzing the schizandrin content of 5, 10, 20, 25, 30, 35, 40, and 50% diluted solutions. Figure 5 is a figure showing the antioxidant activity of 5, 10, 20, 25, 30, 35, 40, and 50% diluted solutions as DPPH radical scavenging activity and ABTS radical scavenging activity. Figure 6 is a figure showing a carbonated beverage made using the omija syrup diluted solution of the present invention. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the attached drawings. However, the present invention is not limited to the embodiments disclosed below but can be implemented in various different forms. These 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. Throughout the specification, the same reference numerals refer to the same components. Unless otherwise defined, all terms used herein (including technical and scientific terms) may be used in a meaning commonly understood by those skilled in the art to which the present invention pertains. Furthermore, terms defined in commonly used dictionaries are not to be interpreted ideally or excessively unless explicitl