Beet juice with increased intestinal absorption, its manufacturing method and its use
AssigneeBaeryeo Co., Ltd.
InventorDaisik HARM
Life of this patent
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Abstract
The present invention relates to a beet juice with an increased intestinal absorption rate, a method for manufacturing the beet juice, and use of the same, and more specifically, to a beet juice with an intestinal digestion and absorption rate increased by transforming high-molecular compounds into low-molecular compounds by low-temperature ripening a beet, with the earthy flavor removed by baking the beet, and with the earthy and bitter taste mitigated by adding a carrot juice or apple juice, and an anti-oxidative, or anti-hypertensive, healthy food composition using the beet juice.
Claims14
A method for manufacturing a beet juice, the method comprising:
- a first step of washing a beet and baking the washed beet at a temperature ranging from 200° C. to 300° C. for 30 seconds to one minute;
- a second step of juicing the baked beet;
- a third step of low-temperature ripening the beet juice at a temperature ranging from 0° C. to 10° C. for three days to four days;
- and
- a fourth step of mixing the low-temperature ripen beet juice with a carrot juice, an apple juice, and a lemon juice.
A beet juice beverage with an increased intestinal digestion and absorption rate, comprising:
- a low temperature-ripen beet juice obtained by baking a peeled beet at a temperature ranging from 200° C. to 300° C. for 30 seconds to one minute, juicing the baked beet, and low-temperature ripening the juiced beet at a temperature ranging from 0° C. to 10° C. for three days to four days;
- a carrot juice;
- an apple juice;
- and
- a lemon juice.
A healthy food, comprising a low temperature-ripen beet juice obtained by baking, juicing, and low-temperature ripening a peeled beet, a carrot juice, and an apple juice.
(canceled)
Dependencies are inferred from the claim text.