KR840000003B1 - How to make red-colored fortified drinks using elderberry and soy milk - Google Patents
How to make red-colored fortified drinks using elderberry and soy milk Download PDFInfo
- Publication number
- KR840000003B1 KR840000003B1 KR8202750A KR820002750A KR840000003B1 KR 840000003 B1 KR840000003 B1 KR 840000003B1 KR 8202750 A KR8202750 A KR 8202750A KR 820002750 A KR820002750 A KR 820002750A KR 840000003 B1 KR840000003 B1 KR 840000003B1
- Authority
- KR
- South Korea
- Prior art keywords
- soy milk
- colored
- elderberry
- make red
- fortified
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013322 soy milk Nutrition 0.000 title claims description 7
- 235000020509 fortified beverage Nutrition 0.000 title claims description 3
- 241000208829 Sambucus Species 0.000 title 1
- 235000018735 Sambucus canadensis Nutrition 0.000 title 1
- 235000007123 blue elder Nutrition 0.000 title 1
- 235000007124 elderberry Nutrition 0.000 title 1
- 235000008995 european elder Nutrition 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 3
- 230000002378 acidificating effect Effects 0.000 claims description 2
- 239000011550 stock solution Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000000049 pigment Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
내용 없음.No content.
Description
본 발명은 우유에 비하여 맛과 영양가가 열등한 두유에다가 엘다베리액을 첨가 발효하여 국내 처음으로 천연색소로 착색하는 강화음료 제조에 관한 것이다.The present invention relates to the production of fortified beverages which are colored with natural pigments for the first time in Korea by adding and fermenting eldarberry liquor to soy milk having an inferior taste and nutritional value as compared to milk.
참고로 영양학 성서(成書)에 표시된 우유, 두유 및 엘다베리의 영양소 분석표를 아래에 인용 기재하고 엘다베리로 강화한 후의 두유의 영양가가 우유를 능가함을 알 수 있다.For reference, the nutritional analysis table of milk, soy milk, and eldarberry shown in the Nutrition Bible is cited below, and it can be seen that the nutritional value of soy milk after fortified with eldarberry exceeds milk.
[실시예]EXAMPLE
흰콩을 수침, 마쇄, 여과, 가열, 소독하는 통상 방법에 의하여 두유(豆乳)를 만든 후 본 발명자의 발명 특허 제9060호의 방법으로 만든 엘다베리 원액을 중량비 1대1 비율로 첨가 교반하여 균질 혼합한다.After making soy milk by the normal method of immersing, grinding, filtration, heating, and disinfecting the white beans, the eldarberry liquor made by the method of the inventor's invention patent No. 9060 is added and stirred at a weight ratio of 1 to 1, and mixed homogeneously. .
이때 사용하는 용기는 비철금속제 또는 푸라스틱 그릇을 써서 엘다베리의 안토시안(Anthocyan) 색소가 철 반응으로 인하여 변색하는 것을 예방한다.At this time, the container to be used is a non-ferrous metal or plastic bowl to prevent the discoloration of the anthocyan pigment of the eldarberry due to the iron reaction.
이 혼합액을 pH 6 정도의 약산성이 되도록 구연산을 첨가 조절한후 20-29℃의 온도를 유지하면서 24-30시간 방치한다.After the citric acid is additionally adjusted so that the mixed solution is weakly acidic at about pH 6, the mixture is left to stand for 24 to 30 hours while maintaining a temperature of 20 to 29 ° C.
이 산도와 온도는 일반 효소작용이 가장 적합한 상항이라는 효소학적 근거에 의한 것이며, 더욱이 엘다베리의 안토시안 색소가 구연산에 의하여 훨씬 선명한 색광을 나타내는 특성을 이용한 것이다.The acidity and temperature are based on the enzymatic basis that general enzymatic action is the most suitable condition. Furthermore, the anthocyanin pigment of elda berry takes advantage of the characteristic of showing much brighter color light by citric acid.
상기 혼합액은 시간이 경과함에 따라서 순화숙성(醇化熟成)되는 동시에 안토시안 색소로 인하여 분홍색을 띠게 된다.The mixture is matured with time and becomes pink due to the anthocyanin pigment.
이렇게 성숙된 용액에다가 10% 설탕을 첨가하면 요굴트(Yoghurt)와 같은 독특한 맛을 내므로 해서 전자를 유산균에 의한 백색 동물성 요굴트로 본다면 후자는 효소에 의한 홍색 식물성 요굴트라고 볼 수 있다.The addition of 10% sugar to this mature solution gives a unique taste like Yogurt, so the latter can be thought of as an enzyme-based red vegetable yogurt.
이 제품을 알미늄, 주석 또는 푸라스틱으로 내면을 코-팅한 캔(罐)이나 유리병에 주입 밀봉하여서 가열 살균하면 장기 저장이 가능하여서 오래 두고 음용할 수 있다.This product can be sterilized by injecting, sealing and sealing it into cans or vials coated with aluminum, tin, or plastic, allowing for long-term storage and drinking.
이상 열거한 바를 더욱 구체적으로 설명하면 아래와 같음.The above enumerations are explained in more detail as follows.
3㎏의 두유와 3㎏의 엘다베리 원액과 3gr의 구연산을 프라스틱 용기에 넣어서 충분히 교반 혼합한 후 25℃의 온도를 유지하면서 일주야 방치한다.3 kg of soy milk, 3 kg of eldarberry liquor and 3 gr of citric acid are put in a plastic container, sufficiently stirred and mixed, and left standing overnight while maintaining a temperature of 25 ° C.
이 혼합액에다가 60gr의 설탕을 타서 믹싸-를 이용하여 고속 회전 혼합한다.60 gr of sugar is added to the mixture and mixed at high speed using a mixer.
이렇게 만들어진 붉은 및 요굴트 모양의 순식물성 용액은 영양가가 탁월할 뿐만 아니라 동물성에서 오는 코레스톨이 없고 색조와 풍미가 지극히 양호한 건강 및 영양음료가 될 것이다.This red and yogurt-like pure plant solution will not only be excellent in nutritional value, but will also be a healthy and nutritious beverage that is free of animal-derived corestol and has a very good color and flavor.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR8202750A KR840000003B1 (en) | 1982-06-21 | 1982-06-21 | How to make red-colored fortified drinks using elderberry and soy milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR8202750A KR840000003B1 (en) | 1982-06-21 | 1982-06-21 | How to make red-colored fortified drinks using elderberry and soy milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR840000003B1 true KR840000003B1 (en) | 1984-01-25 |
Family
ID=19224952
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR8202750A Expired KR840000003B1 (en) | 1982-06-21 | 1982-06-21 | How to make red-colored fortified drinks using elderberry and soy milk |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR840000003B1 (en) |
-
1982
- 1982-06-21 KR KR8202750A patent/KR840000003B1/en not_active Expired
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 19820621 |
|
| PA0201 | Request for examination | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 19830725 Patent event code: PE09021S01D |
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| PG1605 | Publication of application before grant of patent |
Comment text: Decision on Publication of Application Patent event code: PG16051S01I Patent event date: 19831221 |
|
| PG1501 | Laying open of application | ||
| PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 19840409 |
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| PR0701 | Registration of establishment |
Comment text: Registration of Establishment Patent event date: 19840414 Patent event code: PR07011E01D |
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| PR1002 | Payment of registration fee |
Payment date: 19840414 End annual number: 3 Start annual number: 1 |
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| PR1001 | Payment of annual fee |
Payment date: 19860806 Start annual number: 4 End annual number: 5 |
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| PC1903 | Unpaid annual fee |