함양영농조합법인;HAM YANG GUN;HAMYANG AGRICULTURAL UNION CORPORATION;함양군
发明人:
CHO, KYE MAN,조계만,SEO, WEON TAEK,서원택,CHOI, JIN SANG,최진상,KIM, HYUN YOUNG,김현영
申请号：
KR1020110133755
公开号：
KR1020130066963A
申请日:
2011.12.13
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method for a Momordica charantia beverage is provided to reduce the bitter taste of Momordica charantia and have excellent antioxidant activities, taste and high contents of phenolics. CONSTITUTION: Momordica charantia tea is manufactured by pulverizing, roasting at 160-220°；C for 3-10 minutes and cooling down to 30-50°；C. Roasting and cooling are repeated 3-5 times. One to three weight percent of Momordica charantia tea is added to 1000 weight percent of 100-110°；C of hydrothermal and the essence is extracted for 30-45 minutes. The extract is filtered. One or more kinds of corn floss tea and solomon's-seal tea is additionally added to the Momordica charantia extract at a rate of 1-3 weight percent. After putting the Momordica charantia beverage into the beverage container, it is sterilized and packed. Momordica charantia is prepared by washing immature Momordica charantia which is 25-30 cm in length, removing moisture, cutting into 4-6 mm thickness, and drying at 45-55°；C for 2-3 days. Momordica charantia is pulverized into 0.5-1 mm using a chopper. [Reference numerals] (1) Harvest immature Momordica charantia (25-30cm)； (10) Filling, sterilizing, and packing a container； (2) Washing ( 3 times)； (3) Cutting (4-6 mm)； (4) Drying (44-55 °；C, 2-3 days)； (5) Pulverizing by a chopper (0.5 - 1 mm)； (6) Manufacture Momordica charantia tea : roasting and cooling (180 °；C, 3 times)； (7) 100% Momordica charantia tea； (8) Extracting (100-120 °；C, 30 -60 minutes)； (9) Filtering； (AA) 50-75% of Momordica charantia tea+ 25-50% of corn silk； (BB) 50-75% of Momordica charantia tea + 25-50% of Solomon's seal tea본 발명에서는 여주의 쓴맛은 저감되어 기호성이 우수하고, 우수한 항산화활성 및 고함량의 페놀릭스를 함유하는 여주 음료 및 그 제조방법이 제공된다.
