Preparation method of fruit juice and fruit juice prepared by using method

Abstract

The invention relates to a preparation method of fruit juice and fruit juice prepared by using the method, in particular to a preparation method of fruit juice which is prepared by a screening step, a washing step, a juicing step and a sterilizing step and is sanitary, good in flavor, high in sugar degree and easy to take and fruit juice prepared by using the preparation method.

Description

Technical Field

[0001] The present invention relates to a method for preparing fruit juice and the fruit juice prepared by using the method. Specifically, it relates to a method for preparing fruit juice that is hygienic, has good flavor, high sugar content, and is easy to take, and the fruit juice thereof. Background Art

[0002] As consumers' attention to health gradually increases, there is a greater demand for fruit juice composed of the original juice after juicing compared to fruit juice with additives.

[0003] Moreover, with the increase in national income and the rapid increase in the elderly population, the consumption of ginseng products as health supplements shows an upward trend. Recently, ginseng health supplements are circulated in various forms. Among them, the consumption of ginseng extract (sachets) that consumers can easily take is increasing.

[0004] Korean ginseng is a perennial herbaceous plant classified in the genus Panax of the Araliaceae family in plant taxonomy and has long been used as an important medicinal material in traditional Chinese medicine. Scientific research on ginseng began in 1854 when an amorphous glycoside mixture was isolated from American ginseng by Garriques of the United States and named "panaquilon". However, comprehensive research started in 1957 when Soviet pharmacologist Brekhman reported that the active ingredient of ginseng is saponin. Subsequently, in 1960, Shibata et al. in Japan clearly revealed the chemical structure of ginsenosides, accelerating the research on ginseng. To date, research reports on the pharmacological and clinical effects of ginseng known so far have reported anti-diabetic activity, antioxidant effect, prevention of arteriosclerosis and hypertension, liver function activity, anti-fatigue and stress effects, anti-aging activity, and anti-inflammatory activity, etc.

[0005] Korean ginseng is generally divided into white ginseng and red ginseng. Among them, white ginseng is dried from fresh ginseng as it is, and red ginseng is dried and processed after steaming fresh ginseng. During the preparation process, various chemical changes such as saponin deformation, amino acid changes, and browning occur. In particular, through the heat generated during the preparation of red ginseng, new saponin components unique to red ginseng that do not exist in fresh ginseng, such as ginsenoside Rb1, Rb2, Rg2, Rg3, Rh1, Rh2, etc., are produced. It is well known that these saponins unique to red ginseng have anti-cancer effects, inhibit cancer cell growth, lower blood pressure, protect nerve cells in the brain and improve learning ability, anti-thrombotic effects, antioxidant effects, etc. Therefore, excellent pharmacological effects unique to red ginseng can be expected.

[0006] Most red ginseng is taken after being extracted at high temperature for a long time, but the extraction temperature and time for enhancing functions have not been determined yet. The extraction amounts of ginsenosides in different types of red ginseng vary according to the extraction temperature and time. Most household producers and the like who produce red ginseng extracts actually extract red ginseng according to empirical methods in a state where there is insufficient scientific research on the changes in useful saponins and physical properties of red ginseng extracts with the extraction temperature or time. Summary of the Invention

[0007] Technical Problem

[0008] To this end, the technical problem to be solved by the present invention is to provide a method for preparing a juice that is hygienic, has a good flavor, a high sugar content, and is easy to take.

[0009] Another technical problem to be solved by the present invention is to provide a juice prepared according to the method as described above.

[0010] The technical problems of the present invention are not limited to the technical problems mentioned above. Those of ordinary skill in the technical field to which the present invention pertains can clearly understand other technical problems not mentioned through the following description.

[0011] Means for Solving the Problem

[0012] A method for preparing a juice according to an embodiment of the present invention for solving the above technical problems includes: a step of screening pomegranates; a step of washing the above pomegranates; a step of obtaining a juice by juicing the above pomegranates; and a step of obtaining pomegranate juice by subjecting the above juice to low-temperature sterilization. The step of screening pomegranates includes: a step of inserting electrodes into a first position and a second position of the above pomegranate; a step of measuring the resistance of the above pomegranate by causing an electric current to flow through the above electrodes; and a step of determining that the above pomegranate is abnormal and excluding it if the resistance of the above pomegranate exceeds a preset range.

[0013] A juice according to an embodiment of the present invention for solving the above technical problems is prepared by the above method.

[0014] Specific items of other embodiments are included in the detailed description.

[0015] Advantages of the Invention

[0016] The values of ginsenosides such as Rb1, Rb2, and Rg3 in the red ginseng extract mixed with the juice prepared according to the embodiment of the present invention are high, and thus it has a high content, is hygienic, has a good flavor, a high sugar content, and is easy to take.

[0017] The effects according to the embodiments of the present invention are not limited to the above-exemplified contents, and more various effects are included in this specification. Detailed Description of the Invention

[0018] Advantages and features of the present invention and methods for realizing them will become apparent with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, and only these embodiments make the disclosure of the present invention complete and are provided to fully inform those of ordinary skill in the technical field to which the present invention pertains of the scope of the present invention. The present invention is only defined by the scope of the claims.

[0019] The terms used in this specification are for describing embodiments and are not intended to limit the present invention. In this specification, "and / or" includes every and more than one of the combinations of the plurality of items. Also, unless otherwise clearly specified in the statement, the singular form also includes the plural form. The "comprises" and / or "comprising" used in the specification do not exclude the existence or addition of one or more other structural elements other than the described structural elements. Unless otherwise specified, the numerical ranges represented by "~" or "to" respectively represent numerical ranges including the front and rear numerical values as the upper and lower limits. "About" or "substantially" means a value or numerical range within 20% of the numerical range described thereafter.

[0020] Also, when describing the structural elements of the embodiments of the present invention, terms such as first, second, A, B, (a), (b), etc. may be used. These terms are only used to distinguish the structural elements from other structural elements, and the nature, order or sequence of the structural elements are not limited by these terms.

[0021] Unless otherwise defined, all terms (including technical and scientific terms) used in this specification can be used with the meanings commonly understood by those of ordinary skill in the technical field to which the present invention pertains. Also, unless there is a clear special definition, terms defined in a common dictionary should not be interpreted ideally or excessively.

[0022] Also, when describing the embodiments of the present invention, if it is determined that a detailed description of a related known configuration or function hinders the understanding of the embodiments of the present invention, its detailed description will be omitted.

[0023] Hereinafter, embodiments of the present invention will be described in detail.

[0024] The method for preparing the red ginseng extract of an embodiment of the present invention can be roughly divided into a trimming step, a washing and sterilization step, a steaming step, a drying step, and an extraction step.

[0025] Trimming step

[0026] This is the step of peeling fresh ginseng roots of 5 to 6 years old before washing, which can simply remove rotten parts or large foreign objects or impurities.

[0027] Washing and sterilization step

[0028] After pre-washing the trimmed fresh ginseng with 5 wt% aqueous ethanol solution, irradiate it with ultraviolet light and then wash it officially with ozone water, and then irradiate it with ultraviolet light further. It is possible to sterilize while washing the fresh ginseng with ozone water, and the sterilization effect of the fresh ginseng can be increased by irradiating ultraviolet light.

[0029] In some embodiments, when washing with ozone water, short-wave ultraviolet light with a wavelength of 280 - 100 nm can be irradiated. After washing, medium-wave ultraviolet light with a wavelength of 315 - 280 nm can be irradiated for 10 minutes to 2 hours. Short-wave ultraviolet light (UV-C) promotes the formation of ozone, thereby improving the sterilization effect of ozone water, and medium-wave ultraviolet light (UV-B) promotes the decomposition of ozone, thereby removing the residual ozone after washing with ozone water.

[0030] In some embodiments, the ultraviolet light irradiated when washing with ozone water can be irradiated in a pulsed form. "Pulsed irradiation" means irradiating ultraviolet light at a specified cycle. Specifically, it can mean repeating irradiation and non-irradiation of ultraviolet light at a specified time cycle. In an exemplary embodiment, the ultraviolet light can be pulsed-irradiated in a manner of repeating irradiation and non-irradiation with an irradiation cycle of 1 - 10 minutes and a non-irradiation cycle of 10 seconds to 3 minutes, but it is not limited thereto. By the pulsed irradiation of ultraviolet light as described above, the damage of ultraviolet light to the surface of fresh ginseng can be minimized while maintaining the sterilization effect.

[0031] The fresh ginseng after being sterilized and washed with ozone water and ultraviolet light is post-washed with distilled water to remove residues, thereby ending the washing.

[0032] Steaming step

[0033] Steam the washed fresh ginseng at 95 - 120 °C generated by heating the natural medicinal material mixed water for 3.5 - 5 hours. The natural medicinal material mixed water is a mixture containing various medicinal materials and natural substances, which contains 3 - 5 wt% of licorice, 0.5 - 2 wt% of hydrangea leaves, 1 - 3 wt% of ground roots, 1 - 3 wt% of angelica, 2 - 5 wt% of kalopanax septemlobus, 0.5 - 2 wt% of true skin, and the balance of rice-washing water. The fresh ginseng steamed with this natural medicinal material mixed water for more than 3.5 hours may have a good flavor and be soft, but compared with its effect, steaming for more than 5 hours may cause excessive heat waste.

[0034] Drying step

[0035] The steamed fresh ginseng goes through the steps of sea breeze drying, hot air drying, and far-infrared drying. First, dry it with sea breeze by the sea for 1 - 3 days, then dry it with hot air at 75 - 85 °C and a relative humidity of 50 - 60% for 12 - 15 hours, and finally irradiate it with far-infrared light with a wavelength of 10 - 1000 μm for 2 - 5 hours to complete the drying. The fresh ginseng after going through the drying step is called red ginseng.

[0036] Extraction step

[0037] The red ginseng prepared by trimming, washing, steaming, and drying fresh ginseng is cut into main roots, lateral roots, and fine roots. The main roots, lateral roots, and fine roots are names named according to the parts of red ginseng, and are successively called main roots, lateral roots, and fine roots from the upper part to the lower part. In the present invention, the main roots, lateral roots, and fine roots may be concepts that include surrounding parts not called main roots, lateral roots, or fine roots within a reasonable range.

[0038] The cut main roots, lateral roots, and fine roots are respectively pressed at a pressure of 5-20 N / cm 2 for 10-40 minutes. By pressing red ginseng to induce its deformation, the surface area can be increased, thereby promoting the excretion of active ingredients such as ginsenosides. The pressing means is not particularly limited, and equipment such as a press can be used, or manual labor can be directly used.

[0039] The pressed main roots, lateral roots, and fine roots are separately added to mineral water mixed with 10-20 wt% deep seawater, and each extract of the main roots, lateral roots, and fine roots is obtained by heating with an extractor and they are mixed. That is, after separately preparing the extracts of the main roots, lateral roots, and fine roots, they are mixed.

[0040] Generally, the longer red ginseng is heated at a high temperature, the less the extraction amount of ginsenosides, but the sugar content increases. However, due to the different contents of total saponins and ginsenosides in the main roots, lateral roots, and fine roots, the extraction amount and sugar content of ginsenosides can be increased by changing the heating temperature and time of the main roots, lateral roots, and fine roots. Specifically, since the contents of total saponins and ginsenosides are the highest in the fine roots and the lowest in the main roots, the heating temperature and time of the fine roots can be designed to be the lowest, and the heating temperature and time of the main roots can be designed to be the highest. In particular, by combining the optimal heating temperature and time conditions of the main roots, lateral roots, and fine roots respectively, the extraction amount of ginsenosides can be maximized and a high sugar content can be achieved.

[0041] In some embodiments, the extract of the main roots can be obtained by heating the main roots at a temperature of 90-95 °C for 25-30 hours, the extract of the lateral roots can be obtained by heating the lateral roots at a temperature of 85-90 °C for 15-25 hours, and the extract of the fine roots can be obtained by heating the fine roots at a temperature of 75-85 °C for 12-15 hours. The mixture of each extract prepared under the above conditions has a high ginsenoside content and can have a high sugar content.

[0042] When the extracts obtained by heating the main roots, branch roots, and fine roots of red ginseng are mixed and filtered through a sieve of 35 to 140 mesh, a primary extract with large residues of red ginseng filtered out is obtained. The filtered red ginseng residues are added again to mineral water mixed with 10 to 20 wt% deep seawater and heated at a temperature of 80 to 85 °C for 12 to 18 hours to obtain a secondary extract. If the concentration in the extract increases with the extraction of active ingredients such as ginsenosides, even if there are still active ingredients remaining in the red ginseng, due to the existence of osmotic pressure, the extraction rate may slow down. Therefore, the residues of the red ginseng extracted for the first time can be recovered and put into new boiling water for the second extraction, so as to maximize the extraction amount of active ingredients.

[0043] Furthermore, after cooling the primary extract to a temperature of 5 to 10 °C, the cooled primary extract can be filtered a second time through a sieve of 15 to 50 mesh. The residues can be further filtered out through the cooling and filtering steps, and the residues after the second filtration can be dried and pulverized and then mixed into the primary extract. Thus, a red ginseng liquid with minimized loss of active ingredients and convenient for drinking can be prepared.

[0044] In some embodiments, when extracting by heating red ginseng to improve the quality of the red ginseng extract, the pressure in the extractor can be maintained at 2 to 20 atmospheres, preferably at 3 to 10 atmospheres, but not limited thereto.

[0045] The red ginseng extract of the present invention can be obtained by mixing the primary extract and the secondary extract and further passing through a specified filtration or purification step and treatment step. The red ginseng extract can be delivered to consumers through a specified packaging step.

[0046] Among them, the weights and temperatures of the primary extract and the secondary extract can be measured. For example, the primary extract can be cooled to 10 °C, and the secondary extract can be heated to 85 °C. In this case, after mixing the two extracts, the loss of active ingredients can be minimized by heating at the optimal temperature and time, and the two extracts can be evenly mixed.

[0047] The target temperature (unit: °C) will be calculated using the following mathematical formula based on the temperatures and weights of the two extracts.

[0048] Target temperature = (W1 × T2 + W2 × T1) / (W1 + W2)

[0049] (where W1 is the weight of the primary extract, W2 is the weight of the secondary extract, T1 is the temperature of the primary extract, T2 is the temperature of the secondary extract, the unit of weight is t, and the unit of temperature is °C)

[0050] And the heating time (unit: minutes) will be calculated using the following mathematical formula.

[0051] Heating time = |T1 - T2| × (W1 + W2)

[0052] The red ginseng extract of an embodiment of the present invention is prepared by the above preparation method, and it is a high-quality red ginseng extract that is hygienic, has a good flavor, has a high content of active ingredients such as ginsenosides, and has a high sugar content.

[0053] Hereinafter, the present invention will be described through preparation examples and experimental examples, but the effects of the present invention are obviously not limited to the experimental examples.

[0054] Preparation Example: Preparation of Red Ginseng Extract

[0055] Example

[0056] Purchase fresh ginseng roots of 5 - 6 years old and remove the skin and foreign matters. After washing the fresh ginseng with a 5wt% ethanol aqueous solution, irradiate it with short-wave ultraviolet rays and wash it with ozone water, then further irradiate it with medium-wave ultraviolet rays for about 20 minutes, and wash it with distilled water to finish the washing. Steam the fresh ginseng by heating the natural medicinal material mixed water for about 4 hours. The above natural medicinal material mixed water contains 4wt% licorice, 1wt% hydrangea leaf, 2wt% ground root, 2wt% angelica, 3wt% kalopanax, 1wt% dermis, and the balance of rice washing water. After drying the steamed fresh ginseng in the sea breeze for about one day, dry it with hot air at 75 - 80°C and a relative humidity of 50 - 55% for 12 hours, and then irradiate it with far-infrared rays for 2 hours to obtain red ginseng.

[0057] Cut the red ginseng into main roots, branch roots, and fine roots, and after pressing it with a press with a pressure of 10N / cm 2 for about 15 minutes, disperse and add it to multiple extractors filled with 10wt% deep seawater and mineral water. Obtain each extract by heating the main roots at 95°C for 30 hours, the branch roots at 85°C for 20 hours, and the fine roots at 75°C for 12 hours. After mixing each extract and filtering it through a 45-mesh sieve to obtain a primary extract, add the filtered red ginseng residue to 10wt% deep seawater mixed water again and heat it at 85°C for 18 hours to obtain a secondary extract. After cooling the primary extract to 10°C, filter it through a 20-mesh sieve, dry and crush the filtrate, and then mix it with the primary extract. Mix 2t of the 10°C primary extract and 1t of the 85°C secondary extract, heat it at 60°C for 225 minutes, and then prepare the red ginseng extract through purification.

[0058] Comparative Example 1

[0059] A red ginseng extract was prepared in the same manner as in Example 1 above, except that the fresh ginseng was steamed by heating mineral water for about 4 hours.

[0060] Comparative Example 2

[0061] A red ginseng extract was prepared in the same manner as in Example 1 above, except that the whole red ginseng was added instead of separating the red ginseng into main roots, lateral roots, and fine roots, and heated at a temperature of 85°C for 20 hours.

[0062] Comparative Example 3

[0063] A red ginseng extract was prepared in the same manner as in Example 1 above, except that the steps of cooling and re-filtering the primary extract were included.

[0064] Comparative Example 4

[0065] A red ginseng extract was prepared in the same manner as in Example 1 above, except that the step of reheating after mixing the primary extract and the secondary extract was included.

[0066] Experimental Example: Sensory Evaluation of Red Ginseng Extract

[0067] Regardless of gender and age, 5 evaluators were arbitrarily selected to conduct a sensory evaluation of the prepared red ginseng extract above. After evaluating the preference of the evaluators for the viscosity, taste, and fragrance of the red ginseng extract on a 5-point scale, the average value was calculated, and the results are shown in Table 1 below.

[0068] Table 1

[0069] Viscosity preference degree Taste preference degree Fragrance preference degree Example 4.4 4.2 3.6 Comparative Example 1 4 4 2.8 Comparative Example 2 3 3.6 3.4 Comparative Example 3 2.8 3.5 3.4 Comparative Example 4 2.5 3.2 3.1

[0070] Generally, the thicker the red ginseng extract, the higher the preference for viscosity by the evaluators, and the less bitter, the higher the preference for taste by the evaluators. As shown in Table 1 above, the preference for viscosity, taste, and fragrance of the red ginseng extract prepared by the method of the present invention is the highest.

[0071] In another embodiment of the present invention, a method for preparing fruit juice may be disclosed, and a red ginseng juice may be prepared by mixing the fruit juice prepared by the following method and the red ginseng extract prepared by the above method, but it is not limited thereto.

[0072] For example, the fruit may include at least one of apples, pears, pomegranates, chokeberries, and grapes, but it is not limited thereto. Hereinafter, the method for preparing fruit juice will be described taking apples as an example, but it can be equally applied to the preparation methods of other fruits that are not apples.

[0073] In one embodiment, the fruit juice preparation device will screen apples. For example, the fruit juice preparation device may screen apples according to the size, sugar content, and whether there are damages on the apple surface.

[0074] In one embodiment, the fruit juice preparation device may only automatically screen out apples that reach a specified standard or more in size. And, the fruit juice preparation device may only automatically screen out apples that reach a specified standard or more in sugar content.

[0075] In one embodiment, the juice preparation device can screen out apples without surface damage. The juice preparation device can remove the moisture on the surface of the apple and bring the first position and the second position different from the first position of the moisture-removed apple into contact with electrodes of different polarities to allow current to flow. The juice preparation device can use an ammeter to measure the magnitude of the current flowing at the third position of the moisture-removed apple.

[0076] For an apple with surface damage, a lot of moisture will remain in the damaged part, so most of the current will flow to the damaged part due to the low resistance. Therefore, the current at the third position in the apple with surface damage can be lower than that in the apple without surface damage. Therefore, if the magnitude of the current measured at the third position reaches below a specified first reference value, it can be determined that the surface of the apple is damaged.

[0077] In one embodiment, there may be damage at the third position on the surface of the apple. In this case, since most of the current will flow to the damaged part, the current at the third position can be very large. Therefore, if the magnitude of the current measured at the third position is greater than a specified second reference value, it can be determined that the surface of the apple is damaged.

[0078] Therefore, if the magnitude of the current measured at the third position of the apple reaches above the specified first reference value and below the second reference value, it can be determined that the apple has no surface damage.

[0079] The juice preparation device excludes the apples determined to have surface damage and only screens out the apples without surface damage.

[0080] In one embodiment, the juice preparation device will wash the selected apples. The method of washing the apples is not restricted by anything. For example, the juice preparation device can use an ultrasonic washing device to wash the apples.

[0081] As another example, the juice preparation device can use water mixed with vinegar or baking soda to wash the apples. The juice preparation device can use ozonated water to wash the apples. Also, the juice preparation device can sterilize the apples by irradiating ultraviolet light.

[0082] In one embodiment, the juice preparation device will obtain juice by crushing and squeezing the apples. The juice preparation device can perform low-temperature sterilization on the juice to ensure hygiene and minimize the destruction of nutrients. In one embodiment, a method for preparing pomegranate juice can be disclosed. The juice preparation device can screen and wash pomegranates and perform juicing and low-temperature sterilization on the pomegranates to prepare pomegranate juice.

[0083] Pomegranates are formed in a shape where a hard pericarp wraps multiple small arils, making it difficult to inspect and screen the state of each aril like apples. Therefore, the following steps can be used to check whether a pomegranate is damaged and whether foreign objects have entered it.

[0084] In one embodiment, similar to the screening method for apples, the juice preparation device can remove the moisture on the surface of the pomegranate and make the first position and the second position different from the first position of the pomegranate after moisture removal contact electrodes with different polarities to allow current to flow. The juice preparation device can use an ammeter to measure the magnitude of the current flowing at the third position of the pomegranate after moisture removal. If the magnitude of the current measured at the third position of the pomegranate reaches above a specified first reference value and below a second reference value, it can be determined that the pomegranate has no surface damage.

[0085] After that, the juice preparation device can insert electrodes into the first position and the second position of the pomegranate to make the internal arils contact with each electrode, and can measure the resistance of the pomegranate by allowing current to flow.

[0086] If there are foreign objects in the pomegranate (e.g., insects or other foreign objects, etc.) or the state of the pomegranate is abnormal (e.g., immature or damaged), the measured resistance may be different from that of ordinary pomegranates. Therefore, if the measured resistance value of the pomegranate exceeds the preset range, it can be determined that there are foreign objects in the pomegranate and it can be excluded from the preparation process.

[0087] In one embodiment, the juice preparation device can obtain the weight of the pomegranate. After that, the juice preparation device can obtain the weight of the extracted juice by squeezing the corresponding pomegranate.

[0088] If the weight of the juice exceeds the preset range, there may be problems such as foreign objects in the pomegranate or the pomegranate not being mature yet. Therefore, the juice preparation device can discard the corresponding juice when the weight of the obtained juice exceeds the specified proportion range of the weight of the pomegranate.

[0089] The above has been described centering on the embodiments of the present invention, but this is only an example and does not limit the present invention. Those of ordinary skill in the technical field to which the present invention pertains can understand that various deformations and applications not illustrated above can be implemented without departing from the essential characteristics of the embodiments of the present invention. For example, each structural element specifically shown in the embodiments of the present invention can be implemented by deformation. And the differences related to these deformations and applications should be interpreted as being included within the scope of the present invention defined by the appended claims.

Claims

1. A method for preparing a fruit juice, characterized in that, comprising: a step of screening pomegranates; a step of washing the above-mentioned pomegranates; a step of obtaining a juice by juicing the above-mentioned pomegranates; and a step of obtaining pomegranate juice by performing low-temperature sterilization on the above-mentioned juice, the above-mentioned step of screening pomegranates includes: a step of inserting electrodes into the first position and the second position of the above-mentioned pomegranates; a step of measuring the resistance of the above-mentioned pomegranates by making an electric current flow through the above-mentioned electrodes; and a step of determining that the above-mentioned pomegranates are abnormal and excluding them if the resistance of the above-mentioned pomegranates exceeds a preset range.

2. The method for preparing a fruit juice according to claim 1, characterized in that, comprising: a step of peeling fresh ginseng roots of 5 to 6 years; a step of washing the peeled fresh ginseng with a 5wt% ethanol aqueous solution; a sterilization washing step of irradiating the washed fresh ginseng with ultraviolet rays and washing it with ozone water, and then further irradiating it with ultraviolet rays; a step of washing the sterilization-washed fresh ginseng with distilled water; a step of steaming the washed fresh ginseng with steam at 95 to 120 °C generated by heating a mixed water of natural herbs for 3.5 to 5 hours, wherein the above-mentioned mixed water of natural herbs contains 3 to 5wt% licorice, 0.5 to 2wt% hydrangea leaves, 1 to 3wt% radix lithospermi, 1 to 3wt% angelica, 2 to 5wt% kalopanax septemlobus, 0.5 to 2wt% dermal layer, and the balance of rice-washing water; a step of drying the steamed fresh ginseng in sea breeze for 1 to 3 days; a step of drying the sea-breeze-dried fresh ginseng with hot air at 75 to 85 °C and a relative humidity of 50 to 60% for 12 to 15 hours; a step of irradiating the hot-air-dried fresh ginseng with far-infrared rays having a wavelength of 10 to 1000 μm for 2 to 5 hours to prepare red ginseng; Cut the above-mentioned red ginseng into main roots, lateral roots and fine roots, and apply pressure at 5-20 N / cm 2 for 10-40 minutes; a step of separately adding the above-mentioned main roots, lateral roots, and fine roots into mineral water mixed with 10 to 20wt% deep seawater, and obtaining each extract of the above-mentioned main roots, lateral roots, and fine roots by heating; a step of mixing each extract of the above-mentioned main roots, lateral roots, and fine roots and filtering through a 35 to 140-mesh sieve to obtain a primary extract, adding the filtered red ginseng residue again into mineral water mixed with 10 to 20wt% deep seawater, and heating at a temperature of 80 to 85 °C for 12 to 18 hours to obtain a secondary extract; and a step of mixing the above-mentioned primary extract and the above-mentioned secondary extract, wherein, the extract of the above-mentioned main roots is obtained by heating the above-mentioned main roots at a temperature of 90 to 95 °C for 25 to 30 hours, the extract of the above-mentioned lateral roots is obtained by heating the above-mentioned lateral roots at a temperature of 85 to 90 °C for 15 to 25 hours, and the extract of the above-mentioned fine roots is obtained by heating the above-mentioned fine roots at a temperature of 75 to 85 °C for 12 to 15 hours, the steps of obtaining the above-mentioned primary extract and the above-mentioned secondary extract include: a step of cooling the above-mentioned primary extract to a temperature of 5 to 10 °C; a step of performing a second filtration on the cooled above-mentioned primary extract through a 15 to 50-mesh sieve; a step of drying and pulverizing the residue after the second filtration; and a step of mixing the dried and pulverized residue in the above-mentioned primary extract, The step of mixing the above-mentioned primary extract and the above-mentioned secondary extract further includes: The step of measuring the weights and temperatures of the above-mentioned primary extract and the above-mentioned secondary extract; The step of calculating the target temperature using the following mathematical formula, Target temperature = (W1 × T2 + W2 × T1) / (W1 + W2), where W1 is the weight of the primary extract, W2 is the weight of the secondary extract, T1 is the temperature of the primary extract, T2 is the temperature of the secondary extract, the unit of weight is t, and the unit of temperature is °C; The step of calculating the heating time using the following mathematical formula, Heating time = |T1 - T2| × (W1 + W2); The step of heating the mixture of the above-mentioned primary extract and the above-mentioned secondary extract to the calculated above-mentioned target temperature for the calculated above-mentioned heating time; and The step of mixing the above-mentioned pomegranate juice and the above-mentioned red ginseng extract.

3. The method for preparing a juice according to claim 2, wherein, For the ultraviolet rays irradiated in the above-mentioned sterilization and washing step, when washing with the above-mentioned ozone water, short-wave ultraviolet rays with a wavelength of 280 - 100 nm are irradiated, and when washing with the above-mentioned ozone water, medium-wave ultraviolet rays with a wavelength of 315 - 280 nm are irradiated.

4. The method for preparing a juice according to claim 3, wherein, In the above-mentioned sterilization and washing step, the ultraviolet rays irradiated when washing with the above-mentioned ozone water are irradiated in a pulsed form.

5. The method for preparing a juice according to claim 1, wherein, The step of heating the above-mentioned main roots, branch roots and fine roots and / or the step of heating the above-mentioned red ginseng residue after filtration are carried out under 2 - 20 atmospheres.

6. A juice, wherein, It is prepared by the method for preparing a juice according to any one of claims 1 to 5.