Beverage manufacturing method using astringent persimmon complex extract concentrate

Abstract

The present invention relates to a method for manufacturing a beverage using a concentrated complex extract of astringent persimmon. In order to utilize astringent persimmons containing tannins that possess pharmacological effects such as astringency and hemostatic action, as well as distinct antioxidant, nitrite-removing, and antibacterial effects, and physiological activities such as antitumor activity and heavy metal removal ability, the method comprises the following steps: a step of forming a first mixture by first mixing the concentrated complex extract of astringent persimmon and oligosaccharides at 70°C; a step of forming a second mixture by second mixing polydextrose, D-maltitol, citric acid, gellan gum, erythritol, carrageenan, locust bean gum, calcium chloride, vitamin C, and xanthan gum with the first mixture at 82°C; and a step of placing the second mixture into a stirring tank and stirring at 98°C for 4 hours. The method is characterized by comprising the steps of: adding natural apple flavor to the stirred secondary mixture to form a tertiary mixture; and sterilizing the tertiary mixture at 98°C for 27 to 32 seconds and then filling it into a container.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a beverage using a concentrated complex extract of astringent persimmon, and more specifically, to a method for manufacturing a beverage using a concentrated complex extract of astringent persimmon that utilizes astringent persimmons containing tannins, which have pharmacological effects such as astringency and hemostatic action, as well as distinct antioxidant, nitrite removal, and antibacterial effects, and physiological activities such as antitumor activity and heavy metal removal ability. Background Technology

[0003] Persimmon is a fruit that occupies a very important position in Korea in terms of both cultivation area and production volume, and it is a crop that contributes to the income of farming households without significant difficulties in cultivation. Persimmon is an alkaline food rich in sugars such as glucose and fructose, as well as vitamins. It is known to promote intestinal contraction and secretion, and to have the effect of suppressing coughs. Its pharmacological effects are mentioned in various ancient texts, such as the *Donguibogam* and *Bencao Gangmu*. It is known to be effective against circulatory diseases such as hypertension, arteriosclerosis, and heart and kidney diseases. Furthermore, it is rich in vitamins A, C, D, and chlorophyll, and contains high amounts of vitamin B1, pantothenic acid, and folic acid, which are known to have preventive effects against chronic diseases such as gastric ulcers, duodenal ulcers, and diabetes, as well as cancer.

[0004] Domestic persimmons are broadly classified into sweet and astringent varieties. While representative food products utilizing the fruit include dried persimmons (gotgam), soft persimmons (yeonsi), Sujeonggwa (a traditional Korean dessert drink), dried fruit, and persimmon vinegar, the majority is used for the production of dried persimmons (gotgam). It is estimated that over 117,506 tons of astringent persimmons are utilized for making dried persimmons. With the peel accounting for 16% of the total weight, the amount of peel discarded during the production process is estimated to be over 18,800 tons annually. In particular, the increase in persimmon orchards in Korea's major persimmon-producing regions has led to higher harvest yields. Consequently, along with the increase in processed persimmon products such as dried persimmons and dried persimmon slices (gammallang-i), the amount of discarded peels is also rising. Currently, a significant amount of peels is being discarded after the production of defective persimmons and processed products; these are often left abandoned on roadsides, causing environmental pollution and foul odors.

[0005] The peel of persimmons contains a large amount of various physiologically active components with natural anti-aging, antioxidant, and anticancer effects, such as carotenoid components exhibiting vitamin A activity, polyphenol components found in the flesh, and dietary fiber including pectin. The total polyphenol content of persimmon peel is 44.07–196.98 mg%, of which flavonoid content is 36.71–60.79 mg%. Furthermore, it is rich in pigment components such as carotenoids, polyphenols such as tannins, and dietary fiber, making it highly valuable for various uses. Persimmons contain large amounts of functional phenolic compounds such as catechin, epicatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, and etulinin acid, and these substances have been reported to have antioxidant functions, anti-aging effects, prevention of cardiovascular diseases, and anticancer effects. Recently, tannins, which give persimmons their astringent taste, have been reported to have distinct physiological activities such as antitumor activity and heavy metal removal ability, as well as pharmacological effects such as astringency and hemostatic action, along with antioxidant capacity, nitrite removal ability, and antibacterial effect.

[0006] Tannins are a unique group of phenolic metabolites with relatively high molecular weight that strongly bind carbohydrates and proteins, and are distinguished by their chemical structural formulas or their solubility and extractability. The structure of tannins is very complex and is classified into hydrolytic tannins, which consist of gallic acid or ellagic acid, and condensation tannins, which polymerize to form water-insoluble plobaphene. Hydrolytic tannins include gallotannin, which is formed by the combination of gallic acid and a sugar, and ellagitannin, which is formed by the combination of ellagic acid and a sugar, and hexahydroxydiphenic acid. The tannins contained in persimmons are high-molecular-weight compounds formed by the combination of epicatechin, catechin-3-gallate, epigallocatechin, and gallocatechin-3-gallate in a ratio of 1:1:2:2, and are contained in large quantities within the tannin cells of the fruit. The deastringency of persimmons is attributed to the insolubilization of tannin substances through polymerization, which is presumed to be due to the action of acetaldehyde accumulating within the tissues. When astringent persimmons are treated with ethanol, acetaldehyde is readily generated by the action of alcohol dehydrogenase within the tissues, insolubilizing the tannins and resulting in deastringency. Proanthocyanidins include procyanidin, prodelphinidin, and propelargonidin; they exist most abundantly in the form of procyanidin and are hydrolyzed into cyanidin and (-)-epicatechin when heated in an acidic environment.Furthermore, proanthocyanidins exhibit high antioxidant activity, and their free radical scavenging properties provide effects that reduce cardiovascular diseases, cancer, and blood coagulation, as well as protection against urinary tract infections. Currently, known methods for isolating tannins include separation by mixing organic solvents with organic acids and separation through organic solvents and ultrasonic treatment. As these persimmon tannins are known to have tonic, skin-protective, and anticancer effects, as well as antioxidant components that prevent lipid peroxidation, deodorizing, skin-beautifying effects, and antibacterial activity, there is a demand for the isolation of tannins from related natural products and the production of related products.

[0007] Persimmon peels generated during the production of processed persimmon products, such as dried persimmon slices and dried persimmons, account for 20% of the persimmons used, and most of them are currently being discarded. Consequently, there is a lack of development in utilization methods and related technologies. Persimmon peel is a heterogeneous material consisting of a fat-soluble peel tissue bound by a surface wax layer and carotenoid components, and a flesh part composed of tannins such as polyphenols, dietary fibers such as pectin, and carbohydrates. As this poses an obstacle to its utilization in fermented products or as a food ingredient, there is limited product utilization and technological development. Therefore, to utilize the peels of astringent, defective persimmons and those produced in large quantities at processing sites, there is a need for pretreatment technology that efficiently separates useful tissues and components from the peels so that they can be easily utilized by farmers or local agricultural cooperatives; however, technological development has been insufficient to date. Prior art literature

[0009] Registered Patent No. 10-0758236 The problem to be solved

[0010] Accordingly, the present invention was devised to eliminate the aforementioned problems, and was completed as a technical problem by focusing on a method for manufacturing a beverage using a concentrated complex extract of astringent persimmon that utilizes astringent persimmons containing tannins, which have pharmacological effects such as astringency and hemostatic action, as well as distinct antioxidant, nitrite removal, and antibacterial effects, and physiological activities such as antitumor action and heavy metal removal ability. means of solving the problem

[0012] The present invention, for achieving the above technical objective, comprises a method for manufacturing a beverage using an astringent persimmon complex extract concentrate, the method comprising: a step of forming a first mixture by first mixing the astringent persimmon complex extract concentrate and an oligosaccharide at 70°C; a step of forming a second mixture by second mixing polydextrose, D-maltitol, citric acid, gellan gum, erythritol, carrageenan, locust bean gum, calcium chloride, vitamin C, and xanthan gum with the first mixture at 82°C; a step of placing the second mixture into a stirring tank and stirring at 98°C for 4 hours; and a step of forming a third mixture by adding natural apple flavor to the stirred second mixture and third mixing. The method comprises the step of sterilizing the above third mixture at 98°C for 27–32 seconds and filling it into a container; wherein the astringent persimmon complex extract concentrate comprises: Step S1, preparing a mixture consisting of 500 kg of astringent persimmons with a diameter of 7–10 cm and 500 kg of dried peaches, then adding the mixture to purified water at 95°C and extracting for 8–9 hours to obtain an extract; Step S2, adding 0.1–0.2 parts by weight of a pectinase-based enzyme to 100 parts by weight of the extract and enzymatically hydrolyzing it for 15–17 hours, followed by inactivation at 90–93°C for 30–32 minutes; and Step S3, filtering the enzymatically hydrolyzed extract using a filter press utilizing diatomite and concentrating it to obtain a concentrate. A method for manufacturing a beverage using an astringent persimmon complex extract concentrate is provided, characterized by being prepared through step S4, which involves sterilizing the above concentrate at 95 to 97°C for 20 to 23 minutes.

[0013] delete

[0014] In addition, in the step of forming the above primary mixture, secondary mixture, and tertiary mixture, 2.0–3.0 wt% of the astringent persimmon complex extract concentrate, 4.51–4.72 wt% of oligosaccharide, 3.11–3.41 wt% of polydextrose, 0.67–0.88 wt% of D-maltitol, 0.21–0.35 wt% of citric acid, 0.55–0.75 wt% of natural apple flavor, 0.2–0.8 wt% of gellan gum, 0.5–0.7 wt% of erythritol, 0.66–0.82 wt% of carrageenan, 0.2–0.3 wt% of locust bean gum, 0.11–0.19 wt% of calcium chloride, 0.20–0.36 wt% of vitamin C, 0.11–0.23 wt% of xanthan gum, and It is characterized by being mixed with 83.51 to 86.35 weight percent of purified water.

[0015] In addition, in step S2 above, the pectinase is characterized by being formed from one or a mixture of two of pectin lyase and polygalacturonase.

[0016] In addition, in step S3 above, the extract is concentrated to 13 to 14 brix, and the pores of the filter press made of the diatomite are formed to be 150 to 170 μm. Effects of the invention

[0018] According to the present invention described above, by using an astringent persimmon containing tannin, which has pharmacological effects such as astringency and hemostatic action, as well as distinct antioxidant, nitrite removal, and antibacterial effects, and physiological activities such as antitumor action and heavy metal removal, the effects of tannin are obtained. Specific details for implementing the invention

[0020] The specific details for implementing the present invention will be explained in more detail below with reference to the attached drawings.

[0021] The present invention relates to a method for manufacturing a beverage using a concentrated complex extract of astringent persimmon containing tannin, which has pharmacological effects such as astringency and hemostatic action, as well as distinct antioxidant, nitrite removal, and antibacterial effects, and physiological activities such as antitumor action and heavy metal removal ability, comprising steps S1 to S4 described below.

[0022] To implement the present invention, a concentrated complex extract of astringent persimmons is prepared by preparing a mixture consisting of 500 kg of astringent persimmons with a diameter of 7 to 10 cm and 500 kg of dried peaches, and then adding the mixture to purified water at 95°C and extracting for 8 to 9 hours to obtain the extract. (Step S1)

[0023] At this time, the astringent persimmon, dried peach, and purified water are mixed in a ratio of 1:1:10. For example, when 500 kg each of the astringent persimmon and dried peach are prepared, 5000 kg (ℓ) of purified water is prepared.

[0024] When the above S1 step is completed, 0.1 to 0.2 parts by weight of a pectinase-type enzyme are added to 100 parts by weight of the extract and enzymatically hydrolyzed for 15 to 17 hours, and then inactivated at 90 to 93°C for 30 to 32 minutes (S2 step).

[0025] At this time, the pectinase is an enzyme preparation obtained from a culture of Aspergillus niger and a culture of Aspergillus oryzae containing the pectinase gene of Aspergillus aculeatus. It is a food additive with a distinctive smell and taste, in the form of a white to pale yellow to brown powder or a transparent to brown liquid, is insoluble in ethanol, and is used as a clarifier for fruit juice. At this time, diluents, stabilizers, etc., may be added for potency adjustment and quality preservation, and since it is highly hygroscopic, it must be sealed and stored in a cool, dark place.

[0026] At this time, the pectinase-type enzyme is formed from one or a mixture of two of pectin lyase and polygalacturonase.

[0027] The above pectin lyase is an enzyme that hydrolyzes pectin to produce an oligosaccharide having a 4-deoxy-6-methyl-alpha-di-galact-4-enuronosyl group as described in EC 4.2.2.10. It is the only pectin enzyme that degrades pectin without affecting the degree of esterification and is used for reducing the viscosity or purifying fruit juices.

[0028] In addition, the above-mentioned polygalacturonase is an enzyme that hydrolyzes the 1,4-alpha-galactosidurone bond between pectate and other galacturonans as described in EC 3.2.1.15., and is also called pectinase. It is involved in the ripening of fruits and is used for stabilizing the cloudiness of citrus juice and purifying fruit juice.

[0029] When mixing the above pectin lyase and polygalacturonase, it is preferable to mix 55 to 65 weight percent of pectin lyase and 35 to 45 weight percent of polygalacturonase, so that the efficacy of pectin lyase as the only pectin enzyme that degrades pectin among pectinase-type enzymes is preferentially exhibited.

[0030] When the above S2 step is completed, the enzyme-hydrolyzed extract is filtered through a filter press using diatomite, and then concentrated to 13–14 Brix to obtain a concentrate (S3 step).

[0031] At this time, it is preferable that the pores of the filter press made of the above-mentioned diatomaceous earth be formed to be 150 to 170 μm.

[0032] When the above S3 step is completed, the concentrate is sterilized at 95–97°C for 20–23 minutes (S4 step).

[0033] A concentrated complex extract of astringent persimmon is prepared through the above steps S1 to S4.

[0034] To manufacture gello (edible jelly) using the above astringent persimmon complex extract concentrate, astringent persimmon complex extract concentrate, oligosaccharide, polydextrose, D-maltitol, citric acid, natural apple flavor, gellan gum, erythritol, carrageenan, locust bean gum, calcium chloride, vitamin C, and xanthan gum are prepared.

[0035] A method for manufacturing a beverage using a concentrated complex extract of astringent persimmon using the above-mentioned prepared materials is as shown in [Figure 1] below, and the basic mixing ratio is as shown in [Figure 2] below.

[0036] [Figure 1] Manufacturing process flowchart

[0037]

[0039] [Figure 2] Basic formulation ratio of astringent persimmon complex extract gel

[0040]

[0042] In the response surface design for establishing the optimal ratio described above, a central composite design was established using three factors: the most important components—astringent persimmon complex extract concentrate, gellan gum, and locust bean gum. The experiment was designed with at least one set number of replications and 20 standard runs. Additionally, the reliability of the data was verified by checking whether similarity scores were obtained after varying the time and order for the same formulation ratio (see [Figure 3] below).

[0043] [Figure 3]

[0044]

[0046] A total of 20 experiments were conducted, and through the basic experiments, ranges of 2.0–3.0% for the astringent persimmon complex extract concentrate, 0.2–0.8% for the gellan gum, and 0.4–0.9% for the locust bean gum were established. The mixing ratios for each block generated through this are shown in [Figure 4] below.

[0047] [Figure 4] Formulation ratio of astringent persimmon complex extract gello based on the central synthetic design

[0048]

[0050] Based on this, sensory evaluations were conducted 20 times. The sensory evaluation consisted of four items: taste, color, flavor, and overall preference. The values ​​were expressed on a 10-point scale, with 1 point being very bad, 3 points being bad, 5 points being average, 7 points being slightly good, and 10 points being very good.

[0051] The optimization tool for the response aimed for the maximum value, with a lower limit of 3 and an upper limit of 7. The weights were set to taste 2, aroma and flavor 1, and overall preference 3, while the importance was set to taste 2, aroma and flavor 1, and overall preference 3. The values ​​of the optimization tool are shown in [Figure 5] below.

[0052] [Figure 5] Response Optimization Tool

[0053]

[0055] Statistics were processed using the MINI TAB program.

[0056] Sensory evaluation was conducted on 22 general participants, and the results were expressed as the average value.

[0057] Each sensory evaluation was conducted at the same temperature for all samples. Drinking water was placed between samples to allow for mouth rinsing before proceeding. To minimize the margin of error, samples with the same mixing ratio were placed randomly at intervals to check for differences in values. Samples were labeled using non-consecutive, random numbers and symbols, rather than using consecutive numbers or letters.

[0058] The sensory evaluation results are shown in [Figure 6] below.

[0059] [Figure 6] Results of sensory evaluation of astringent persimmon complex extract gel

[0060]

[0061] In the measurement of sugar content for the product quality change experiment, the sugar content was measured using a hand refractometer N-1E (ATAGO Co., Japan). However, the sampled specimens were measured while maintained at 20℃.

[0062] In pH measurement, pH was measured using a pH meter (Metrohm Co., Swiss) under conditions of 25℃.

[0063] In the brownness measurement, the absorbance at 460 nm was measured using a UV-VIS spectrophotometer (UV-200S, Shimadzu Co.).

[0064] For the measurement of the total bacterial count, samples were aseptically collected separately. The samples were serially diluted and incubated using the poring method on plate count agar (Merck, Germany) at 35±1℃ for 48 hours, after which the colonies were counted. However, the total bacterial count was measured only for samples stored at 20℃ and 30℃, and three samples were measured for each temperature, with the measurements repeated three times.

[0065] The sensory evaluation was conducted on 20 participants who were interested in the experiment and capable of distinguishing differences. A standard sample was used as a control, and sensory scores ranging from 1 to 10 were assigned by comparing it with samples stored at different temperatures. The point at which the product's value is lost was set at 6.0 points.

[0066] The Ministry of Food and Drug Safety's [Expiration Date Setting Program] was used to set the product's expiration date.

[0067] For the identification of quality indicators and the prediction of shelf life, regression analysis was performed on the quality characteristic values ​​according to the storage temperature and period of the sample with the overall preference of the sensory evaluation, and factors with a high correlation were selected as the quality indicators of the sample. By transforming these results into a kinetic plot representing the change in quality characteristic (A) according to the storage period (t), the reaction rate constant (K) of quality deterioration was obtained.

[0068]

[0069] In addition, the following Arrhenius equation was used.

[0070]

[0071] Through this, the reaction rate (K) of the b value was calculated, and the activation energy (Ea) according to temperature was determined. Subsequently, the reaction rate for the unexperimented range was calculated.

[0072] As a basis for calculating the shelf life, the number of days per temperature over one year was calculated, and the number of days per temperature when distributed at room temperature was used as the basis for calculating the shelf life. Through this, the shelf life was established.

[0073]

[0074] As a result, the results of the regression analysis for each item are shown in [Figure 7] below.

[0075] [Figure 7] Results of regression analysis for each item

[0076]

[0077]

[0078]

[0079]

[0080] The contour plots and surface plots for each item are shown in [Figure 8] below.

[0081] [Figure 8] Results of contour plots and surface plots for each item

[0082]

[0083]

[0084]

[0085]

[0086] The overlapping contour plots for each item are shown in [Figure 9] below.

[0087] [Figure 9] Results of overlapping contour plots for each item

[0088]

[0089] The optimal mixing ratio determined through response surface analysis is shown in [Figure 10] below.

[0090] [Figure 10] Optimal mixing ratio through response surface analysis

[0091]

[0092] Accordingly, the final optimal mixing ratio is as shown in [Figure 11] below.

[0093] [Figure 11] Final optimal mixing ratio

[0094]

[0096] The results of the sugar content measurement as a change in product quality are shown in [Figure 12] and [Figure 13] below. It was observed that the sugar content gradually increased in the sample group at 35°C or higher after the third week.

[0097] [Figure 12] Table of changes in sugar content of beverages by storage period (zero-order equation)

[0098]

[0100] [Figure 13] Table of changes in beverage sugar content by storage period (linear equation)

[0101]

[0103] The results of the pH measurements are shown in [Figure 14] and [Figure 15] below. The pH did not show significant differences depending on the storage period or preservation environment.

[0104] [Figure 14] Table of pH changes of beverages by storage period (zero-order equation)

[0105]

[0107] [Figure 15] Table of pH changes of beverages by storage period (first-order equation)

[0108]

[0109] Changes in the brownness of the beverage according to storage period were measured and are shown in [Figure 16] and [Figure 17] below. It was observed that the color gradually darkened over time, and in the case of 60°C, it was confirmed that the color became darker with a steep increase starting from the 7th week.

[0110] [Figure 16] Table of changes in brownness of beverages by storage period (zero-order reaction equation)

[0111]

[0113] [Figure 17] Table of changes in brownness of beverages by storage period (first-order reaction equation)

[0114]

[0115] The results of the sensory evaluation are shown in [Figure 18] and [Figure 19] below. In the case of the sensory evaluation, it was observed that the values ​​decreased significantly over time, regardless of the storage temperature. This can be seen as a direct reflection of the beverage's characteristics, such as its high solid content and lack of flavor delivery. In particular, at high temperatures above 35°C, the sensation of freshness decreased relatively, causing the sensory score to drop sharply. Furthermore, it was found that the value exhibiting perishability as a product's intrinsic value was a final overall sensory preference score of 6 points or less.

[0116] [Figure 18] Table of changes in sensory evaluation of beverages by storage period (zero-order reaction equation)

[0117]

[0119] [Figure 19] Table of changes in sensory evaluation of beverages by storage period (first-order reaction equation)

[0120]

[0121] The results of the total bacterial count measurement by storage period are shown in [Figure 20] below. Confirmation tests for the total bacterial count were conducted at two locations, 25℃ and 35℃, and no microorganisms were detected at either location. This indicates that the sterilization method is appropriate and serves as an indicator that stable products can be provided even during long-term distribution.

[0122] [Figure 20] Microbiological test results of astringent persimmon complex extract gel

[0123]

[0124] As a quality indicator for setting the shelf life, the final quality indicator for setting the shelf life was determined by sensory evaluation, and through this, a shelf life of 15.35 months was confirmed.

[0125] According to the method for manufacturing a beverage using the concentrated complex extract of astringent persimmon of the present invention as described above, by using astringent persimmons containing tannins that have distinct physiological activities such as antitumor activity and heavy metal removal activity, as well as pharmacological effects such as astringency and hemostatic action, antioxidant ability, nitrite removal ability, and antibacterial effect, in addition to pharmacological effects such as astringency and hemostatic action, the effects of tannins are obtained.

[0126] The present invention described above has been explained with reference to an exemplary embodiment illustrated in the drawings, but this is merely illustrative, and it should be made clear to those skilled in the art that various modifications and equivalent alternative embodiments are possible therefrom. Accordingly, the true technical scope of protection of the present invention should be interpreted by the appended claims, and all technical ideas within an equivalent scope should be interpreted as being included within the scope of rights of the present invention.

Claims

Claim 1 A method for manufacturing a beverage using an astringent persimmon complex extract concentrate comprises the following steps: a step of first mixing the astringent persimmon complex extract concentrate and oligosaccharide at 70°C to form a first mixture; a step of second mixing polydextrose, D-maltitol, citric acid, gellan gum, erythritol, carrageenan, locust bean gum, calcium chloride, vitamin C, and xanthan gum with the first mixture at 82°C to form a second mixture; a step of placing the second mixture into a stirring tank and stirring at 98°C for 4 hours; a step of adding natural apple flavor to the stirred second mixture and third mixing to form a third mixture; and a step of sterilizing the third mixture at 98°C for 27 to 32 seconds and filling it into a container; wherein the astringent persimmon complex extract concentrate is of a size of 7 to 10 cm in diameter A method for manufacturing a beverage using a concentrated complex extract of astringent persimmons, characterized by being produced through the following steps: Step S1, preparing a mixture of 500 kg of astringent persimmons and 500 kg of dried peaches, and then adding the mixture to purified water at 95°C and extracting for 8 to 9 hours to obtain an extract; Step S2, adding 0.1 to 0.2 parts by weight of a pectinase-based enzyme to 100 parts by weight of the extract and enzymatically hydrolyzing it for 15 to 17 hours, followed by inactivating it at 90 to 93°C for 30 to 32 minutes; Step S3, filtering the enzymatically hydrolyzed extract through a filter press using diatomite and then concentrating it to obtain a concentrate; and Step S4, sterilizing the concentrate at 95 to 97°C for 20 to 23 minutes. Claim 2 delete Claim 3 In claim 1, in the step of forming the primary mixture, secondary mixture, and tertiary mixture, the astringent persimmon complex extract concentrate 2.0–3.0 wt%, oligosaccharide 4.51–4.72 wt%, polydextrose 3.11–3.41 wt%, D-maltitol 0.67–0.88 wt%, citric acid 0.21–0.35 wt%, natural apple flavor 0.55–0.75 wt%, gellan gum 0.2–0.8 wt%, erythritol 0.5–0.7 wt%, carrageenan 0.66–0.82 wt%, locust bean gum 0.2–0.3 wt%, calcium chloride 0.11–0.19 wt%, vitamin C 0.20–0.36 wt%, and xanthan gum A method for manufacturing a beverage using a concentrated complex extract of astringent persimmon, characterized by mixing 0.11–0.23% by weight of astringent persimmon and 83.51–86.35% by weight of purified water. Claim 4 A method for manufacturing a beverage using a concentrated complex extract of astringent persimmon, characterized in that, in step S2 of claim 3, the pectinase is formed from one or a mixture of two of pectin lyase and polygalacturonase. Claim 5 A method for manufacturing a beverage using a concentrated complex extract of astringent persimmon, characterized in that, in step S3 of claim 4, the extract is concentrated to 13 to 14 brix, and the pores of the filter press made of diatomite are formed to be 150 to 170 μm.

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