KR0177891B1 - Cherry rum beverage - Google Patents
Cherry rum beverage Download PDFInfo
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- KR0177891B1 KR0177891B1 KR1019960012307A KR19960012307A KR0177891B1 KR 0177891 B1 KR0177891 B1 KR 0177891B1 KR 1019960012307 A KR1019960012307 A KR 1019960012307A KR 19960012307 A KR19960012307 A KR 19960012307A KR 0177891 B1 KR0177891 B1 KR 0177891B1
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- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 6
- 235000019693 cherries Nutrition 0.000 title claims abstract description 6
- 235000013361 beverage Nutrition 0.000 title claims description 31
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000007958 cherry flavor Substances 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 8
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims abstract description 4
- 230000001953 sensory effect Effects 0.000 abstract description 19
- 238000010791 quenching Methods 0.000 abstract description 5
- 230000035922 thirst Effects 0.000 abstract description 5
- 235000020510 functional beverage Nutrition 0.000 abstract description 4
- 230000001447 compensatory effect Effects 0.000 abstract description 2
- 230000000171 quenching effect Effects 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 230000000153 supplemental effect Effects 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 4
- 235000021443 coca cola Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 240000004371 Panax ginseng Species 0.000 description 2
- 235000002789 Panax ginseng Nutrition 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 238000012935 Averaging Methods 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 244000235659 Rubus idaeus Species 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000020335 flavoured tea Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000020509 fortified beverage Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000007510 mood change Effects 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
Classifications
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- 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/54—Mixing with gases
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/10—Gas
- A23V2250/11—Carbon dioxide
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
75.1% 내지 81.3%의 고농도 이산화당, 0.615% 내지 0.935%의 구연산, 0.19% 내지 0.42%의 구연산염, 0.015% 내지 0.028%의 체리향(1), 0.03% 내지 0.05%의 체리향, 0.025% 내지 0.038%의 럼 에센스 및 0.06% 내지 0.14%의 탄산가스 및 보충량(1000 ml되게하는)의 물로 이루어진 관능 보상작용을 갖는 체리럼 관능활성음료 조성물이 제공된다. 이 음료는 갈증해소, 기분전환, 스트레스 해소 및 음료기피 환자용으로 유용하다.75.1% to 81.3% high concentration of sugar dioxide, 0.615% to 0.935% citric acid, 0.19% to 0.42% citrate, 0.015% to 0.028% cherry flavor (1), 0.03% to 0.05% cherry flavor, 0.025% to A cherry rum functional beverage composition is provided having a sensory compensatory effect consisting of 0.038% rum essence and 0.06% to 0.14% carbon dioxide and a supplemental amount of water (to 1000 ml). This drink is useful for thirst quenching, diversion, stress relief and avoiding drinks.
Description
본 발명은 체리럼 관능활성음료 조성물에 관한 것이다.The present invention relates to a cherry rum functional active beverage composition.
일반적으로, 음료는 콜라, 사이다와 같은 탄산음료, 과즙이나 과립을 주원료로 하는 과실음료, 우유나 발효유와 같은 유성음료, 건강음료 및 기호음료의 대략 다섯가지로 분류된다.In general, beverages are classified into approximately five types: carbonated beverages such as cola and cider, fruit drinks mainly composed of fruit juices or granules, oily beverages such as milk or fermented milk, health beverages, and beverages.
세계적인 음료시장의 추세로 볼 때 자연식품, 천연식품의 중요성 및 필요성과 함께 건강음료에 대한 개발이 왕성하게 진행되고 있다. 건강음료는 크게 식이섬유, 올리고당, 미네랄, 비타민, 아미노산, 단백질, 천분강화 음료와 같은 기능성음료류와 운동전후 수분의 흡수를 도와 갈증을 해소시켜주는 스포츠 드링크류로 대별될 수 있고, 최근에는 특수목적을 위한 기능성 음료의 개발에 편중되어 있다.In view of the trend of the global beverage market, the development of health drinks is actively progressing along with the importance and necessity of natural foods and natural foods. Healthy drinks can be classified into functional drinks such as dietary fiber, oligosaccharides, minerals, vitamins, amino acids, proteins, and fortified beverages, and sports drinks that help to quench thirst by helping to absorb water before and after exercise. Is focused on the development of functional beverages.
본원 발명자들은 기존의 기능성 음료나 시중음료와는 전혀 개념이 다른 관능적으로 보상작용(Synergy)을 갖는 음료를 개발하기 위해 연구한 결과, 음료의 기본 조성 이외에 관능첨가물로서 체리향 에센스와 럼향을 주원료로 사용하고 소비자가 관능활성 측면에서 최대의 만족을 얻을 수 있는 최적의 탄산가스를 주입하여 줌으로써 관능적으로 보상작용을 갖는 체리럼 관능활성음료 조성물을 개발하기 이르렀다.The present inventors studied to develop a sensory sensory synergy which is completely different from the conventional functional beverages and commercial beverages. As a result, in addition to the basic composition of the beverage, the present inventors use cherry flavor essence and rum flavor as main ingredients. By injecting the optimal carbon dioxide gas that can be used and the consumer to obtain the maximum satisfaction in terms of sensory activity, it has come to develop a sensationally active cherryrum sensory active beverage composition.
본원 명세서에서 관능활성음료라는 용어는 맛, 향, 색 및 입맛의 만족도를 향상시킴으로써 정상인에게는 갈증해소 및 기분전환과 스트레스 해소(예: 교통체증시 갈증해소용으로 사용하여 스트레스 해소)를, 음료기피 환자에게는 이를 해소시켜 고른 영양분을 공급함으로써 환자치유에도 일조를 담당하는 음료를 의미한다.In the present specification, the term "functionally active beverage" refers to improving the satisfaction of taste, aroma, color and taste, and to quench thirst and change of mood and relieve stress (for example, to quench thirst during traffic jams) to avoid drinking. It means a drink that helps to heal the patient by eliminating it and supplying even nutrients.
관능활성음료의 기본 성분으로서는 천연향, 천연색소, 천연 에센스오일 및 입안만족을 위한 성분을 들 수 있다. 본 발명자들은 럼향을, 천연색소 및 천연 에센스 오일로서는 체리향 에센스를, 그리고 입안 만족도를 위하여는 탄산가스를 사용한다.Basic ingredients of the functionally active beverages include natural flavors, natural pigments, natural essence oils, and ingredients for mouth satisfaction. The present inventors use rum flavor, cherry flavor essence as natural pigment and natural essence oil, and carbon dioxide gas for mouth satisfaction.
따라서, 본 발명의 목적은 독특한 향을 지닌 체리향(1), 체리향(2)과 럼 에센스를 주원료로 하고 일반적으로 음료의 기본배합으로서 사용되는 물, 고농도 이산화당, 구연산, 구연산염을 보조관능 첨가물로 하여 배합하고 여기에 탄산가스를 최적량 주입시켜 수 십차례의 관능검사를 통하여 최고 만족도를 갖는 체리럼 관능활성음료 조성물을 제공하는데 있다.Accordingly, an object of the present invention is the primary functional ingredients of cherry flavor (1), cherry flavor (2) and rum essence having a unique aroma, and commonly used as a basic formulation of beverage, high concentration of sulfur dioxide, citric acid, citrate secondary functional It is formulated as an additive and injected with an optimal amount of carbon dioxide gas to provide a cherry rum functional active beverage composition having the highest satisfaction through several sensory tests.
본 발명에 의한 관능활성음료 성분의 혼합비를 다양하게 하기 시험한 결과 하기 표 1에 제시된 성분비를 갖는 음료가 가장 적합하다는 것을 알아내었다. 표 1에 나타낸 음료 성분은 -2.75%에서 +3.25% 범위내에서 그 양을 달리할 수 있지만, 그 범위를 벗어나는 양의 성분을 첨가하면 관능활성 음료의 관능만족도는 현저히 떨어진다는 것도 알아내었다.The following tests of the mixing ratio of the functionally active beverage components according to the present invention found that the beverage having the component ratios shown in Table 1 is most suitable. The beverage components shown in Table 1 can vary in amount within the range of -2.75% to + 3.25%, but it was also found that the sensory satisfaction of the organoactive beverages is significantly reduced by adding an amount out of the range.
본 발명에 따른 체리럼 관능활성음료는 체리향에다 럼 에센스 오일을 첨가한 후 탄산가스를 최적양 주입함으로써 관능활성중 탁쏘는 갈증해소력을 최대화시킨 것이다.Cherry rum functional active drink according to the present invention is maximized thirst quenching power during the functional activity by injecting an optimal amount of carbon dioxide gas after adding essence oil to cherry flavor.
[실시예 1]Example 1
77.9%의 고농도 이산화당, 0.785%의 구연산, 0.03%의 구연산염, 0.02%의 체리향(1)(13533239, 미국 IFF사 제조), 0.04%의 체리향(2)(KMG20002, 미국 IFF사 제조), 0.03%의 럼에센스(USC-7797, 미국 IFF사 제조)를 배합하고 0.08%의 탄산가스를 주입하여 음료를 제조한다.77.9% high concentration of sugar dioxide, 0.785% citric acid, 0.03% citrate, 0.02% cherry flavor (1) (13533239, manufactured by IFF, USA) 0.04% cherry flavor (2) (KMG20002, manufactured by IFF, USA) , 0.03% of rum essence (USC-7797, manufactured by IFF Co., Ltd.) was added and 0.08% of carbon dioxide was injected to prepare a beverage.
[비교예 1]Comparative Example 1
대조를 위하여, 체리향(1)만을 갖는 음료, 체리향(2)만을 갖는 음료, 체리향(1) + (2)를 갖는 음료, 체리향(1) + (2) + 럼 에센스를 갖는 음료 및 체리향(1) + (2) + 럼 에센스 + 탄산을 갖는 음료를 제조하였다.For contrast, a drink with only cherry flavor (1), a drink with only cherry flavor (2), a drink with cherry flavor (1) + (2), a drink with cherry flavor (1) + (2) + rum essence And cherry flavor (1) + (2) + rum essence + carbonic acid.
본 발명에 의해 제조된 음료의 관능 적성평가를 위하여 다음 세가지 관능검사를 실시하였다.The following three sensory tests were carried out to evaluate the sensory aptitude of the beverage prepared according to the present invention.
[시험예 1][Test Example 1]
[히도닉 스케일 관능검사(Hedonic Scale-T)][Hedonic Scale-T]
개발된 음료의 관능 만족도를 채점하는 방법으로, 훈련된 관능검사요원 60명의 관능검사를 3회 실시한 검사결과를 평균치로 산출한 것이다. 평가 기준은 다음과 같다.As a method of scoring sensory satisfaction of the developed beverage, the sensory test of 60 trained sensory test personnel was performed as an average of three test results. Evaluation criteria are as follows.
위의 결과에서 검증된 바와 같이 실시예 1에서 제시된 음료는 보상작용이 확실하며 체리향과 럼에센스 및 탄산가스의 배합이 월등한 관능성 기능을 갖는 음료임이 입증되었다.As verified in the above results, the beverage presented in Example 1 was confirmed to have a compensatory action and the combination of cherry flavor, rum essence, and carbon dioxide gas had a superior functional function.
상기 결과로써 본 발명의 목적은 검증되었지만, 과연 이런 제품이 시중에 이미 나와 있는지를 재확인하기 위해 소위 트라이앵글과 벤취마크 테스트를 실시하였다.As a result, the object of the present invention has been verified, but so-called triangle and bench mark tests have been carried out to reconfirm whether such a product is already available on the market.
[시험예 2][Test Example 2]
[트라이앵글 관능검사][Triangle sensory test]
본 검사의 목적은 개발된 제품이 시중유사제품과 다른지를 알아보는 검사로서, 세 개의 음료 샘플중 같은 것을 두 개 넣고 다른 것을 하나 넣어 60명의 관능검사 요원에게 같은 샘플 2개(또는 다른 샘플 하나)를 선택하게 하는 방법으로 그 결과는 다음과 같다.The purpose of this test is to determine whether the developed product is different from commercially available products. Two identical samples of three beverage samples, one different, and two identical samples (or one different sample) to 60 sensory test personnel. The result is as follows.
상기 표에서, 제품차별도 판단기준은 다음과 같다:In the above table, the criteria for discriminating products are as follows:
100 : 완벽하게 다른 척도를 나타내는 것으로 60명의 관능검사자중 한 명도 유사하다고 생각하지 않음100: A completely different scale, one of 60 sensory testers does not think similar
80 : 60명주 12명만이 유사하다고 생각함80: Only 12 people in 60 shares think similar
50 : 60명중 30명이 유사하다고 생각함.50: 30 out of 60 think similar.
(주) : 시중음료 A : 후루토피아, 코카콜라 제조(Note): Commercial drink A: Furutopia, Coca-Cola
시중음료 B : 스네플(라즈베리), 스네플 제조Commercial drink B: Snaple (Raspberry), Snaple Maker
시중음료 C : 카로에프, 고려인삼수출산업 제조Commercial beverage C: caro F, Korean ginseng export industry
상기 결과에서 나타났듯이 개발된 음료들은 시중에 있는 음료들과는 전혀 다른 종류의 음료임을 증명해 주었으며, 이는 본 발명의 목적을 달성하는 필요조건을 충족시켜 준다.As shown in the above results, the developed beverages proved to be a completely different kind of beverages on the market, which fulfills the requirements for achieving the object of the present invention.
[시험예 3][Test Example 3]
[비교관능검사]Comparative sensory test
다음은 개발된 제품과 시중제품을 비교하여 과연 개발된 제품이 다를 뿐만 아니라 관능기호도면에서도 월등한지를 알아보기 위해 향, 색, 맛에 대한 비교검사를 실시하였다.Next, to compare the developed and commercial products, we conducted a comparative test on the fragrance, color, and taste to see whether the developed product is different and also excellent in the functional symbol diagram.
비교평가는 아래와 같은 정량 및 정성평가를 통해 제품개발 목적에 대한 충분 조건을 만족시키는데 두었으며 60명의 관능검사요원이 히도닉 스케일 검사와 같이 0 내지 10점 사이의 점수를 준 것을 평균하여 산출한 값이다. 그 결과를 하기 표 3에 나타낸다.The comparative evaluation was made to satisfy the sufficient conditions for the purpose of product development through the following quantitative and qualitative evaluation, and was calculated by averaging the scores of 0 to 10 points by 60 sensory inspectors such as the hydonic scale test. to be. The results are shown in Table 3 below.
주) 시중음료 A : 레몬향네스티, 코카콜라 제조Note) Commercial drink A: Lemon flavored tea, Coca-Cola
시중음료 B : 미에로화이버, 현대약품 제조Commercial drink B: Mierofiber, Hyundai Pharmaceutical
시중음료 C : 캐로플, 델몬트 제조Commercial drink C: Caroples, Delmont
시중음료 D : 후루토피아, 코카콜라 제조Commercial drink D: Fruitopia, Coca-Cola
시중음료 E : 알로에터치, 해태 제조Commercial drink E: Aloe Touch, Haitai
시중음료 F : 스네플, 스네플 제조Commercial drink F: Snaple
시중음료 G : 카로에프, 고려인삼수출산업 제조Commercial beverage G: caro F, Korean ginseng export industry
상기 비교관능검사에서 확정되었듯이 본 발명의 음료는 기존의 기능성 음료 보다 맛, 색, 향 및 전체 평가에서 월등하게 우위임을 검증되었다. 이는 본 발명의 관능음료가 전혀 다른 음료로서 관능활성 작용을 할 수 있음을 증명하였다.As confirmed by the comparative sensory test, the beverage of the present invention was proved to be superior in taste, color, aroma, and overall evaluation over existing functional drinks. This proved that the functional beverage of the present invention can function as an entirely different beverage.
본 발명자들이 개발한 관능활성음료은 안전하고 위생적이며 자연첨가물만을 이용하고 또 특수층만을 위한 단순한 첨가물이나 비타민류의 배합이 아닌 보상작용을 이용하기 때문에 갈증해소, 스트레스 해소에 도움이 될 뿐만 아니라 음료기피 환자용으로도 유용하므로 다양한 고객을 확보할 수 있는 이점이 있다.The sensory active beverages developed by the present inventors are safe, hygienic and use only natural additives, and use the compensation action instead of the combination of simple additives or vitamins only for the special layer. It is also useful as a way to secure a variety of customers.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960012307A KR0177891B1 (en) | 1996-04-20 | 1996-04-20 | Cherry rum beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960012307A KR0177891B1 (en) | 1996-04-20 | 1996-04-20 | Cherry rum beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR970068907A KR970068907A (en) | 1997-11-07 |
| KR0177891B1 true KR0177891B1 (en) | 1999-02-01 |
Family
ID=19456375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019960012307A KR0177891B1 (en) | 1996-04-20 | 1996-04-20 | Cherry rum beverage |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR0177891B1 (en) |
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1996
- 1996-04-20 KR KR1019960012307A patent/KR0177891B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR970068907A (en) | 1997-11-07 |
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