JP4773371B2 - チョウセンニンジンの超微細粉末を含有する飲料およびその調製方法 - Google Patents
チョウセンニンジンの超微細粉末を含有する飲料およびその調製方法 Download PDFInfo
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- JP4773371B2 JP4773371B2 JP2006550925A JP2006550925A JP4773371B2 JP 4773371 B2 JP4773371 B2 JP 4773371B2 JP 2006550925 A JP2006550925 A JP 2006550925A JP 2006550925 A JP2006550925 A JP 2006550925A JP 4773371 B2 JP4773371 B2 JP 4773371B2
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- ginseng
- beverage
- powder
- red ginseng
- pure water
- Prior art date
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- 241000208340 Araliaceae Species 0.000 title claims description 66
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims description 66
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims description 66
- 235000008434 ginseng Nutrition 0.000 title claims description 66
- 235000013361 beverage Nutrition 0.000 title claims description 36
- 239000000843 powder Substances 0.000 title claims description 28
- 238000002360 preparation method Methods 0.000 title claims description 4
- 235000002789 Panax ginseng Nutrition 0.000 claims description 40
- 239000000203 mixture Substances 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 239000006071 cream Substances 0.000 claims description 7
- 239000003381 stabilizer Substances 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- 150000004665 fatty acids Chemical class 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 3
- 239000000419 plant extract Substances 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims 2
- 239000013530 defoamer Substances 0.000 claims 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims 2
- 239000008108 microcrystalline cellulose Substances 0.000 claims 2
- 229940016286 microcrystalline cellulose Drugs 0.000 claims 2
- 239000000284 extract Substances 0.000 description 9
- 239000002994 raw material Substances 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 description 2
- 230000036512 infertility Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 240000003966 Chrysopogon subtilis Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000013081 microcrystal Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- -1 saponin compound Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011882 ultra-fine particle Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Description
本発明はチョウセンニンジンまたは赤色チョウセンニンジンの粉末を含有する飲料組成物の調製方法に関し、さらに詳しくは、適当な微粉砕機によって超微細に微粉砕されたチョウセンニンジンまたは赤色チョウセンニンジンの粉末を含有する健康飲料およびその調製に関する。従って、飲料に含有するチョウセンニンジンまたは赤色チョウセンニンジンの全成分を用いることができるが、従来のチョウセンニンジン飲料はチョウセンニンジンまたは赤色チョウセンニンジンの抽出物を含有する。
図2に見られるように、飲料組成物B、CおよびDははっきり識別できる層分離を示し、従って飲料組成物として不適当である。飲料組成物Aは層分離に対して良好な安定性を有するが、また濃厚すぎるので飲料組成物として不充分である。
図3に見られるように、飲料組成物Aは上層の水の形成が明瞭であり、飲料組成物Bは上方から3分の2の位置で層分離が見られ、飲料組成物Cは何ら層分離がなく良好な乳化および分散安定性を示している。
Claims (3)
- 0.1〜74μmの平均粒径を有するチョウセンニンジンまたは赤色チョウセンニンジンの超微細粉末、および混合物安定剤を含む飲料組成物であって、
前記混合物安定剤は1〜20%(w/w)のカラギーナン、0.5〜20%(w/w)のCMC−Na、5〜60%(w/w)の微結晶性セルロース、0.5〜10%(w/w)のキサンタンガム、2〜30%(w/w)の脂肪酸の糖エステル、0.5〜30%(w/w)のデキストリン、0.5〜10%(w/w)の賦形剤、0.05〜0.5%(w/w)の食用油からなる、前記飲料組成物。 - 0.05〜5.0%(w/v)のチョウセンニンジンまたは赤色チョウセンニンジンの粉末、0.05〜5%(w/v)のハチミツ、0.05〜5%(w/v)の薬用植物抽出物、0.01〜10.0%(w/v)の甘味料、0.5〜5.0%(w/v)の植物クリーム、0.01〜1.0%(w/v)の混合物安定剤、0.01〜0.3%(w/v)の乳化剤、0.001〜0.01%(w/v)の消泡剤、0.01〜0.5%(w/v)の香味料、0.01〜0.06%(w/v)の保存料および69〜99%(w/v)の純水からなる請求項1記載の飲料組成物。
- 0.1〜74μmの平均粒径を有するチョウセンニンジンまたは赤色チョウセンニンジン粉末0.05〜5.0%(w/v)、0.05〜5%(w/v)のハチミツ、0.05〜5%(w/v)の薬用植物抽出物、0.01〜10.0%(w/v)の甘味料、0.5〜5.0%(w/v)の植物クリーム、0.01〜1.0%(w/v)の混合物安定剤、0.01〜0.3%(w/v)の乳化剤、0.001〜0.01%(w/v)の消泡剤、0.01〜0.5%(w/v)の香味料、0.01〜0.06%(w/v)の保存料を純水に完全に溶解し、そして
得られた混合物に純水の容量が69〜99%(w/v)となるように純水を添加して組成物の全容量を100%とし、加圧下に均質化し、滅菌し、容器に充填し、そして低温殺菌する工程からなるチョウセンニンジン飲料の調製方法であって、
前記混合物安定剤が1〜20%(w/w)のカラギーナン、0.5〜20%(w/w)のCMC−Na、5〜60%(w/w)の微結晶性セルロース、0.5〜10%(w/w)のキサンタンガム、2〜30%(w/w)の脂肪酸の糖エステル、0.5〜30%(w/w)のデキストリン、0.5〜10%(w/w)の賦形剤、0.05〜0.5%(w/w)の食用油からなる、前記チョウセンニンジン飲料の調製方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2004-0004317 | 2004-01-20 | ||
KR20040004317 | 2004-01-20 | ||
PCT/KR2004/002723 WO2005070235A1 (en) | 2004-01-20 | 2004-10-26 | A drink containing ultrafine powder of ginseng and the method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2007518419A JP2007518419A (ja) | 2007-07-12 |
JP4773371B2 true JP4773371B2 (ja) | 2011-09-14 |
Family
ID=34805995
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2006550925A Active JP4773371B2 (ja) | 2004-01-20 | 2004-10-26 | チョウセンニンジンの超微細粉末を含有する飲料およびその調製方法 |
Country Status (7)
Country | Link |
---|---|
US (1) | US7354607B2 (ja) |
JP (1) | JP4773371B2 (ja) |
KR (1) | KR100658772B1 (ja) |
CN (1) | CN1917782B (ja) |
HK (1) | HK1098638A1 (ja) |
TW (1) | TWI294272B (ja) |
WO (1) | WO2005070235A1 (ja) |
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KR100700275B1 (ko) | 2006-07-20 | 2007-03-26 | 조영섭 | 허브를 함유하는 꿀물 및 그 제조방법 |
CN1994155B (zh) * | 2007-01-09 | 2010-10-20 | 艾合买江·玉苏甫 | 一种保健口服液及其制备方法 |
KR100855897B1 (ko) * | 2007-01-15 | 2008-09-03 | 주식회사 케이티앤지 | 초미세 인삼 또는 홍삼분말 |
KR101029538B1 (ko) * | 2008-01-01 | 2011-04-18 | 성인환 | 인삼열매와 인삼화병 분말의 제조방법 |
KR100833996B1 (ko) * | 2008-01-16 | 2008-05-30 | 주식회사 한국인삼공사 | 미크론 이하 크기의 홍삼 나노분말의 제조방법과 상기방법으로 제조된 홍삼 나노분말 |
KR101008913B1 (ko) | 2008-08-05 | 2011-01-17 | 주식회사 한국인삼공사 | 층분리가 방지된 인삼 또는 홍삼 분말-함유 음료 조성물 |
KR101021925B1 (ko) | 2008-08-08 | 2011-03-18 | 주식회사 한국인삼공사 | 홍삼 및 청국장을 포함하는 식품 조성물 |
KR101143616B1 (ko) * | 2009-10-14 | 2012-05-09 | 김영환 | 홍삼 즉석 추출음료의 제조방법 및 그 제조방법에 의해 제조된 홍삼 즉석 추출음료 |
JP5944615B2 (ja) * | 2010-06-30 | 2016-07-05 | ロート製薬株式会社 | 内服用固形製剤 |
KR101240106B1 (ko) * | 2011-01-05 | 2013-03-06 | 웅진식품주식회사 | 발효홍삼을 포함하는 음료 조성물 및 이의 제조방법 |
KR20130018534A (ko) * | 2011-08-01 | 2013-02-25 | 강원대학교산학협력단 | 특정 진세노사이드(Rg5, Rg3, Rk1, Rh2) 함량이 증가된 인삼, 홍삼 초미세 분말의 제조방법 |
CN102349675B (zh) * | 2011-09-30 | 2013-02-20 | 金道山 | 一种红参饮料及其制作方法 |
CN102511616A (zh) * | 2011-12-22 | 2012-06-27 | 吉林农业大学 | 含天然人参的低能量糖果及其生产方法 |
KR101357169B1 (ko) | 2012-03-15 | 2014-02-03 | 주식회사 홍삼단 | 초미세 홍삼분말을 이용한 홍삼농축액알갱이의 제조방법 |
KR20160045348A (ko) * | 2014-10-17 | 2016-04-27 | 씨제이제일제당 (주) | 인삼 분말 함유 음료 조성물 및 그 제조방법 |
CN104489653A (zh) * | 2014-12-03 | 2015-04-08 | 刘厚坤 | 一种山参保健品 |
CN104856037A (zh) * | 2015-06-05 | 2015-08-26 | 威海环翠楼红参科技有限公司 | 一种新资源食品高丽红参破壁粉制剂的制备方法 |
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KR20000019716A (ko) * | 1998-09-15 | 2000-04-15 | 박호군 | 바이오플라보노이드 화합물을 포함하는 혈당 강하용 조성물 |
US6586017B2 (en) * | 1998-11-13 | 2003-07-01 | Shinhan Sha | Composition comprising panax pseudo ginseng, eucommiae ulmoides and polygonati rhizoma |
US6576286B1 (en) * | 1999-04-23 | 2003-06-10 | E Excel International | Cactus fruit drinks and food products |
US6210738B1 (en) * | 1999-04-23 | 2001-04-03 | E Excel Internatioanal Inc. | Freeze-dried ginseng berry tea |
KR100373501B1 (ko) * | 2000-09-20 | 2003-02-25 | 최병학 | 스트레스 예방 및 치료를 위한 항스트레스제 조성물 |
KR100385914B1 (ko) * | 2000-11-08 | 2003-06-02 | 황재관 | 인삼 식이섬유와 인삼 올리고당을 함유하는 기능성 음료및 그 제조방법 |
KR20020087298A (ko) * | 2001-05-15 | 2002-11-22 | 김원규 | 야생삼을 주성분으로 함유하는 자양강장용 조성물 |
KR100858768B1 (ko) * | 2001-06-21 | 2008-09-16 | 교와 핫꼬 고교 가부시끼가이샤 | 식물체 분말 함유 식물 추출물의 제조 방법 |
US7067150B2 (en) * | 2002-04-16 | 2006-06-27 | Scepter Holdings, Inc. | Delivery systems for functional ingredients |
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2004
- 2004-07-30 KR KR1020040060208A patent/KR100658772B1/ko active IP Right Grant
- 2004-10-26 JP JP2006550925A patent/JP4773371B2/ja active Active
- 2004-10-26 CN CN2004800418695A patent/CN1917782B/zh active Active
- 2004-10-26 WO PCT/KR2004/002723 patent/WO2005070235A1/en active Application Filing
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2005
- 2005-01-13 US US11/034,254 patent/US7354607B2/en active Active
- 2005-01-20 TW TW094101613A patent/TWI294272B/zh not_active IP Right Cessation
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2007
- 2007-05-15 HK HK07105089.4A patent/HK1098638A1/xx unknown
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JPH04108367A (ja) * | 1990-08-29 | 1992-04-09 | Chikuhei Miyamoto | 薬草ジュース及びその製法 |
JPH08103214A (ja) * | 1994-08-23 | 1996-04-23 | Seoul Milk Coop Assoc | 人蔘牛乳の製造方法 |
JPH11113545A (ja) * | 1997-10-09 | 1999-04-27 | Island Future Corporation Kk | 清涼飲料 |
JP2001037455A (ja) * | 1999-07-26 | 2001-02-13 | Meiji Milk Prod Co Ltd | 栄養食品飲料の製造法 |
Also Published As
Publication number | Publication date |
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CN1917782B (zh) | 2010-11-10 |
TWI294272B (en) | 2008-03-11 |
TW200528036A (en) | 2005-09-01 |
US7354607B2 (en) | 2008-04-08 |
HK1098638A1 (en) | 2007-07-27 |
JP2007518419A (ja) | 2007-07-12 |
WO2005070235A1 (en) | 2005-08-04 |
CN1917782A (zh) | 2007-02-21 |
KR20050076582A (ko) | 2005-07-26 |
KR100658772B1 (ko) | 2006-12-15 |
US20050170021A1 (en) | 2005-08-04 |
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