公开(公告)号：KR1020130048958A

公开(公告)日：2013-05-13

申请号：KR1020110113903

申请日：2011-11-03

Applicant: 박수조

Inventor： 박지원

IPC: A23L2/04 ,  A23L2/52

CPC classification number: A23L2/04 ,  A23L19/09 ,  A23L33/105 ,  A23V2002/00 ,  A23V2250/21

Abstract: PURPOSE: A method of manufacturing juice that has a functionality of internal antioxidant function by mixing and extracting vegetable and fruit at an optimum provided ratio. CONSTITUTION: 31-32 wt% of carrots, 15.4-16 wt% of broccoli, 23-24 wt% of cabbage, and 30.1-31 wt% of tomatoes are steamed at a temperature of 150°C for 30 minutes and pulverized to extract a first mixed solution. 36-37 wt% of apples and 33-33 wt% of bananas are pulverized as uncooked to extract a second mixed solution. The first mixed solution and the second mixed solution are each aged for 36 hours in a traditional jar that maintains the temperature in a range of 10-15°C. The first mixed solution is distilled in a distillation facility. The distilled first mixed solution and the aged second mixed solution are mixed to produce a third mixing solution. An amount of 1-3 times of water with respect to the weight of the third mixing solution is added to the third mixed solution and vacuum extraction is performed to extract the antioxidant functional juice. The antioxidant functional juice is low-temperature aged in a sealed space at 4°C and stored in a storage tank. At least one additive of 1-5 wt% of mulberry, 2-6 wt% of Citrus junos, 3-4 wt% of cucumber, 8-10 wt% of cornus fruit, 2-6 wt% of mulberry leaves, 1-5 wt% of pine needles based on the weight of the first mixture is added to the first mixed solution. [Reference numerals] (AA) Start; (BB) End; (S1) Extract a first mixed solution by washing prepared vegetables containing 31-32 wt% of carrots, 15.4-16 wt% of broccoli, 23-24 wt% of cabbage, and 30.1-31 wt% of tomatoes, steaming at a temperature of 150°C for 30 minutes, and pulverizing; (S2) Age for 36 hours in a sealed traditional jar which maintains the temperature in a range of 10-15°C by adding an additive into the extracted first mixed solution; (S3) Distill in a distillation facility; (S4) Extract a second mixed solution by washing fruit containing 36-37 wt% of apples and 33-33 wt% of bananas and pulverizing as uncooked without steaming; (S5) Age the extracted second mixed solution for 36 hours in a sealed traditional jar which maintains the temperature in a range of 10-15°C; (S6) Extract a third mixed solution by mixing the first mixed solution and the second mixed solution; (S7) Vacuum extract by adding an amount of 1-3 times of water with respect to the third mixed solution; (S8) Age the extracted solution at low temperatures for 1 week in the sealed space of 4°C and store in a storage tank

Abstract translation: 目的：通过以最佳提供比例混合和提取蔬菜和水果，制造具有内部抗氧化功能的果汁的方法。 构成：在150℃的温度下将31-32重量％的胡萝卜，15.4-16重量％的西兰花，23-24重量％的卷心菜和30.1-31重量％的番茄蒸煮30分钟并粉碎以提取 第一个混合解决方案。 将36-37重量％的苹果和33-33重量％的香蕉粉碎成未煮熟以提取第二混合溶液。 第一混合溶液和第二混合溶液在传统的罐中老化36小时，保持温度在10-15℃的范围内。 将第一混合溶液在蒸馏设备中蒸馏。 蒸馏的第一混合溶液和老化的第二混合溶液混合以产生第三混合溶液。 将相对于第三混合溶液的重量的1-3倍量的水加入到第三混合溶液中，并进行真空提取以提取抗氧化剂功能性果汁。 抗氧化功能性果汁在4℃的密封空间中低温老化并储存在储罐中。 至少一种添加剂为1-5重量％的桑树，2-6重量％的柑橘，3-4重量％的黄瓜，8-10重量％的萸果，2-6重量％的桑叶， 将基于第一混合物的重量的5重量％的松针加入到第一混合溶液中。 （附图标记）（AA）开始; （BB）结束; （S1）通过洗涤含有31-32重量％胡萝卜，15.4-16重量％西兰花，23-24重量％卷心菜和30.1-31重量％番茄的制备的蔬菜来提取第一混合溶液，在温度下蒸 150℃30分钟，粉碎; （S2）通过在提取的第一混合溶液中添加添加剂，将密封的传统罐中的温度维持在10-15℃的范围内36小时; （S3）在蒸馏设备中蒸馏; （S4）通过洗涤含有36-37％（重量）苹果和33-33％（重量）香蕉的水果提取第二种混合溶液，并将其粉碎成未经蒸煮的未煮熟的; （S5）将提取的第二混合溶液在保持温度在10-15℃范围内的密封传统罐中老化36小时; （S6）通过混合第一混合溶液和第二混合溶液提取第三混合溶液; （S7）相对于第三混合溶液加入1-3倍量的真空提取液; （S8）在4℃的密封空间中将提取的溶液在低温下老化1周，并储存在储罐中

公开(公告)号：KR101397458B1

公开(公告)日：2014-05-30

申请号：KR1020110113903

申请日：2011-11-03

Applicant: 박수조

Inventor： 박지원

IPC: A23L2/04 ,  A23L2/52

Abstract: 본 발명은 해독 기능성 주스 제조 방법 및 해독 기능성 주스에 관한 것이다. 본 발명은 당근 31 내지 31.5 wt%, 브로컬리 15.4 내지 15.9 wt%, 양배추 23 내지 23.5 wt%, 그리고 토마토 30.1 내지 30.6 wt%로 야채를 준비하며, 상기 야채의 중량을 기준으로 사과 36 내지 37 wt%와 바나나 33 내지 34wt%로 과일을 준비한 뒤, 상기 야채와 상기 과일을 각각 세척하는 제 1 단계와, 상기 당근, 상기 브로컬리, 상기 양배추 및 상기 토마토를 150℃로 30분간 찐 뒤 분쇄하여 제 1 혼합액을 추출하며, 상기 사과와 상기 바나나를 생으로 분쇄하여 제 2 혼합액을 추출하는 제 2 단계와, 상기 제 1 혼합액 및 상기 제 2 혼합액 각각을 밀폐시켜 숙성시키는 제 3 단계와, 상기 제 1 혼합액을 증류시설에서 증류시키는 제 4 단계, 그리고 상기 증류된 제 1 혼합액과 상기 숙성된 제 2 혼합액을 혼합하여 제 3 혼합액을 생성한 뒤, 상기 제 3 혼합액 중량에 대해 1 내지 3 배의 물을 첨가한 뒤, 진공추출을 수행하여 해독 기능성 주스를 추출하는 제 5 단계를 포함한다.