KR100218188B1 - Preparation of beverage - Google Patents

Preparation of beverage Download PDF

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Publication number
KR100218188B1
KR100218188B1 KR1019970011409A KR19970011409A KR100218188B1 KR 100218188 B1 KR100218188 B1 KR 100218188B1 KR 1019970011409 A KR1019970011409 A KR 1019970011409A KR 19970011409 A KR19970011409 A KR 19970011409A KR 100218188 B1 KR100218188 B1 KR 100218188B1
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weight
extract
honey
mature
maturing
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KR1019970011409A
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Korean (ko)
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KR19980075248A (en
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한상근
안복순
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안복순
천일제약주식회사
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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
    • A23L2/38—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
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • 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
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
    • 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
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • 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
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2124—Ginseng
    • 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
    • A23V2250/70—Vitamins
    • A23V2250/704—Vitamin B
    • A23V2250/7042—Vitamin B1
    • 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
    • A23V2250/70—Vitamins
    • A23V2250/704—Vitamin B
    • A23V2250/7044—Vitamin B2
    • 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
    • A23V2250/70—Vitamins
    • A23V2250/708—Vitamin C

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  • 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)
  • Mycology (AREA)
  • Botany (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

녹용과 꿀(1 : 1)의 성숙엑스 1-5중량

Figure kpo00001
, 생인삼과 꿀(1 : 1)의 성숙엑스 5-10중량
Figure kpo00002
, 자라생혈, 육신, 장기와 꿀(1 : 1 : 1 : 1)의 성숙엑스 1-5중량, 자라와 꿀(1 : 1)의 성숙엑스 1-5중량
Figure kpo00003
그리고 국화엑스 5-10중량
Figure kpo00004
, 밀감피(진피)엑스 5-15중량
Figure kpo00005
, 미배아, 흑두생순, 명귤차(1 : 10 : 9)엑스 10-20중량
Figure kpo00006
, 생강엑스 5-15중량
Figure kpo00007
, 감초엑스 10-20중량
Figure kpo00008
, 계피엑스 5-15중량
Figure kpo00009
, 숙지황 5-15중량
Figure kpo00010
, 그리고 식염 1-5
Figure kpo00011
, 비타민 B1, B2, C 및 구연산, 박하 등을 함유한 알콜농도를 저하시킬 수 있는 혼합음료 및 그 제조방법에 관한 것이다.1-5 weight of mature extract of Deer Antler and Honey (1: 1)
Figure kpo00001
, 5-10 weight of mature ginseng and honey (1: 1)
Figure kpo00002
, Growing blood, flesh, organ and honey (1: 1: 1: 1), maturing extract 1-5 weight, growing and honey (1: 1) maturing extract 1-5 weight
Figure kpo00003
And 5-10 weight of chrysanthemum
Figure kpo00004
, 5-15 weight of citrus skin
Figure kpo00005
, Embryo, black bean sprouts, Ming tangerine tea (1: 10: 9)
Figure kpo00006
, Ginger extract 5-15 weight
Figure kpo00007
, Licorice extract 10-20 weight
Figure kpo00008
, Cinnamon X 5-15 weight
Figure kpo00009
Sulfur yellow 5-15 weight
Figure kpo00010
, And salt 1-5
Figure kpo00011
, Vitamin B 1 , B 2 , C and a mixed beverage capable of lowering the concentration of alcohol containing citric acid, peppermint, and the like, and a preparation method thereof.

Description

[발명의 명칭][Name of invention]

혼합음료 및 그의 제조방법Mixed drinks and preparation methods thereof

[발명의 상세한 설명]Detailed description of the invention

본 발명은 음주전후 또는 필요시 알콜농도를 낮출 수 있는 천연동식물 원료의 추출물을 함유한 혼합음료 및 그의 제조방법에 관한 것이다.The present invention relates to a mixed beverage containing extracts of natural animal and plant raw materials which can lower the alcohol concentration before and after drinking or if necessary, and a method for producing the same.

술의 주성분인 에탄올이 체내에 들어가게 되면 위에서 일부 대사되고 나머지는 소장에서 대부분이 흡수되어 간으로 이동한다.Ethanol, the main ingredient of alcohol, gets into the body and is partially metabolized in the stomach, and most of it is absorbed by the small intestine and moves to the liver.

알콜섭취시 20

Figure kpo00012
가량은 위에서 알콜디하이드로게나제(ADH)의 작용을 받아 아세트알데히드(acetaldehyde)로 산화되어 독성이 일부 제거되지만 장기간 알콜섭취시에는 이 효소의 활성이 저하되어 인체내에 축적된다.(New Eng. J. Medicine 319; 1639, 1988)20 when drinking alcohol
Figure kpo00012
The amount is oxidized to acetaldehyde by the action of alcohol dehydrogenase (ADH) in the stomach to remove some of the toxicity, but long-term ingestion of alcohol decreases the activity of this enzyme accumulates in the human body (New Eng. J.) Medicine 319; 1639, 1988)

그럼에도 불구하고 현 사회적인 복잡성과 여러이유에서 스크레스(stress)로부터 탈출방법으로 술(酒)에 의존하는 경우가 날로 증가하고 있어 이로인한 알콜중독에서 오는 가정적, 사회적 병폐가 크다.Nevertheless, in the current social complexity and many reasons, the reliance on alcohol as a way of escape from stress has been increasing day by day, resulting in large domestic and social ills from alcoholism.

상기와 같은 알콜섭취로 인한 부작용을 제거할 목적으로 많은 연구가 이루어졌는데, 우선 아스파라긴산이 세포내 알콜대사를 촉진시킨다는 실험결과가 보고된바 있고(Korean J. Biochem. 25, 137-143, 1993), 숙취제거와 관련된 조성물로서 일본특허 平1-207232호(1989)에는 알라닌, 글루타민, 오르니틴과 후추엑기스를 함유한 제제가 소개된바 있으며, 일본특허 平4-342528호(1992)에는 비타민 B2, B6,C 및 시스테인을 함유한 혼합음료가 소개된바 있다.Many studies have been conducted to eliminate the side effects of alcohol intake. First, experimental results have been reported that aspartic acid promotes intracellular alcohol metabolism (Korean J. Biochem. 25, 137-143, 1993). As a composition related to the removal of a hangover, Japanese Patent No. Hei 1-207232 (1989) introduced a formulation containing alanine, glutamine, ornithine and pepper extract, and Japanese Patent No. Hei 4-342528 (1992) Mixed drinks containing 2 , B 6 , C and cysteine have been introduced.

그런데 상기한 기존의 숙취제거 관련 기술문헌들에는 대개가 알콜섭취로 인해서 상승된 혈중알콜농도와 알콜의 일차적 산화로 생성된 아세트알데히드의 농도를 저하시킬 목적으로 고안된 것이나, 다량의 알콜섭취시에는 알콜대사촉진에 한계가 있어 축적된 아세트알데히드에 의한 부작용을 완전히 해결할 수는 없었다.By the way, the existing technical literature related to hangover removal is designed to lower the concentration of acetaldehyde produced by the primary oxidation of alcohol and the blood alcohol concentration which is increased due to alcohol intake, There was a limit in promoting metabolism, which could not completely solve the side effects caused by accumulated acetaldehyde.

따라서, 본 발명은 술과 함께 음용시 술의 알콜농도를 직접적으로 낮출 수 있는 천연동식물의 추출엑스를 주재료로 함유한 혼합음료를 제공함에 그 목적이 있다.Therefore, an object of the present invention is to provide a mixed beverage containing as extract the extract of natural plants and animals that can directly lower the alcohol concentration of alcohol when drinking with alcohol.

본 발명의 혼합음료는, 2종의 동물성원료와 10종의 식물성원료 및 식염, 비타민등 첨가제로 구성되며, 동물성 원료로는 녹용과 자라성분을 함유하고, 식물성 원료로는 인삼, 국화, 밀감피(진피), 미배아, 흑두생순, 명귤차의 엑스와 생강, 감초, 계피, 숙지황엑스를 함유하며 여기에 식염과 비타민 B1, B2및 C와 기타 액성조성제, 방부제, 향료등이 포함된 신규의 혼합음료로서, 먼저 식물성 원료를 혼합하여 1차 37.5

Figure kpo00013
이하에서 3-4일간 성숙시킨후, 여기에 동물성 원료를 가하여 2차 37.5
Figure kpo00014
이하에서 5-7일간 성숙시키고 여기에 식염과 비타민, 액성조정제, 방부제, 향료 등을 가하여 전질균일하게 혼합하고 여과하여 제조한다.The mixed beverage of the present invention is composed of two kinds of animal raw materials, ten kinds of vegetable raw materials, additives such as salt, vitamins, and the like, and contains animal antler and Zara components. (Dermis), embryo, black bean sprouts, tangerine tea extract, ginger, licorice, cinnamon, and ripe yellow sulfur extract, including salt, vitamin B 1 , B 2 and C, and other liquid composition, preservatives, fragrances, etc. As a new blended beverage, first mix the vegetable raw materials
Figure kpo00013
After maturation for 3-4 days below, by adding animal raw material to the secondary 37.5
Figure kpo00014
5-7 days in the following, and added to the salt and vitamins, liquid adjusters, preservatives, flavorings, etc., homogeneously mixed and filtered to prepare.

본 발명의 혼합음료에 함유된 성분 및 배합비율을 좀더 상세히 설명하면, 녹용과 꿀(1 : 1)의 성숙엑스 1-5중량

Figure kpo00015
, 생인삼과 꿀(1 : 1)의 성숙엑스 5-10중량
Figure kpo00016
, 자라생혈, 육신, 장기와 꿀(1 : 1 : 1 : 1)의 성숙엑스 1-5중량, 자라와 꿀(1 : 1)의 성숙엑스 1-5중량
Figure kpo00017
그리고 국화엑스 5-10중량
Figure kpo00018
, 밀감피(진피)엑스 5-15중량
Figure kpo00019
, 미배아, 흑두생순, 명귤차(1 : 10 : 9)엑스 10-20중량
Figure kpo00020
, 생강엑스 5-15중량
Figure kpo00021
, 감초엑스 10-20중량
Figure kpo00022
, 계피엑스 5-15중량
Figure kpo00023
, 숙지황 5-15중량
Figure kpo00024
, 그리고 식염 1-5
Figure kpo00025
, 비타민 B1, B2, C 및 구연산, 박하 등을 함유토록 한 것이다.When explaining the components and the blending ratio contained in the mixed beverage of the present invention in more detail, mature extract 1-5 weight of antler and honey (1: 1)
Figure kpo00015
, 5-10 weight of mature ginseng and honey (1: 1)
Figure kpo00016
, Growing blood, flesh, organ and honey (1: 1: 1: 1), maturing extract 1-5 weight, growing and honey (1: 1) maturing extract 1-5 weight
Figure kpo00017
And 5-10 weight of chrysanthemum
Figure kpo00018
, 5-15 weight of citrus skin
Figure kpo00019
, Embryo, black bean sprouts, Ming tangerine tea (1: 10: 9)
Figure kpo00020
, Ginger extract 5-15 weight
Figure kpo00021
, Licorice extract 10-20 weight
Figure kpo00022
, Cinnamon X 5-15 weight
Figure kpo00023
Sulfur yellow 5-15 weight
Figure kpo00024
, And salt 1-5
Figure kpo00025
, Vitamins B 1 , B 2 , C and citric acid and peppermint.

본 발명의 혼합음료는 음주전후 또는 필요시에 1회 25-50

Figure kpo00026
를 음료수 또는 알콜음료등에 혼합하여 직접 음용하며, 의약품이 아니므로 음주상태에 따라 적절히 가감음용하여도 무방하다.Mixed beverage of the present invention 25-50 once before or after drinking or if necessary
Figure kpo00026
May be directly mixed with beverages or alcoholic beverages, and may not be medicines.

포장단위는 10, 25, 50, 75

Figure kpo00027
의 소형용량 또는 500, 700, 1000, 1500, 2000
Figure kpo00028
의 대형용량으로 포장하여 제품화할 수 있다.Packing unit is 10, 25, 50, 75
Figure kpo00027
Small capacity of 500, 700, 1000, 1500, 2000
Figure kpo00028
It can be packaged into a large capacity and commercialized.

본 발명의 혼합음료는 흔히 마시는 소주(25

Figure kpo00029
)와 약 1 : 7의 체적비율로 혼합시 알콜농도가 약 4.5
Figure kpo00030
로 저하됨으로 숙취, 알콜중독에 의한 부작용을 사전에 예방할 수 있는 특장점이 있다.The mixed beverage of the present invention is commonly used shochu (25
Figure kpo00029
) And an alcohol concentration of about 4.5 when mixed at a volume ratio of about 1: 7.
Figure kpo00030
Lowered by the hangover, alcohol addiction side effects can be prevented in advance.

본 발명에서 성숙(maturation)이라 함은, 생화학적 반응을 수반하는 발효와는 상이하며, 생화학적 반응을 수반하지 않는 분자, 기관, 개체등의 생물계가 그들 본래의 성질을 갖을 수 있게 된 것을 말하는 것으로 발효의 전단계라 이해하면 족할 것이다.(미생물학사전, 일본 기보당(주) 발행, 제565면 참조)In the present invention, the term maturation is different from fermentation involving a biochemical reaction, and means that biological systems such as molecules, organs, and individuals that do not involve a biochemical reaction can have their original properties. If it is understood that it is a preliminary stage of fermentation, it will be enough. (See the Microbiology Dictionary, Japanese Kibo Party Co., Ltd., page 565.)

이하 본 발명의 참고예, 제제예 및 실험예 등을 기재하여 더욱 구체화하고자 한다.Reference examples, preparation examples and experimental examples of the present invention will be described below.

[참고예][Reference Example]

1. 녹용과 꿀(1 : 1)의 성숙엑스의 제조1. Preparation of Mature Extract of Deer Antler and Honey (1: 1)

녹용을 세절한후 꿀과 일정비율(1 : 1)로 혼합하여 일정기간(37.5

Figure kpo00031
이하, 20-25일간) 성숙시킨 엑스이다.Cut the antler and mix it with honey at a certain ratio (1: 1) for a certain period of time (37.5
Figure kpo00031
Hereafter, it is X which matured for 20-25 days.

2. 생인삼과 꿀(1 : 1)의 성숙엑스의 제조2. Preparation of Mature Ginseng of Raw Ginseng and Honey (1: 1)

세절한 인삼을 꿀과 일정비율(1 : 1)로 혼합하여 일정기간(37.5

Figure kpo00032
이하, 3-4일간) 성숙시킨 엑스이다.Fine ginseng is mixed with honey at a certain ratio (1: 1) for a certain period of time (37.5
Figure kpo00032
3-4 days) is the mature X.

3. 자라생혈, 육신, 장기와 꿀(1 : 1 : 1 : 1)의 성숙엑스의 제조3. Growth of blood, body, organ and honey (1: 1: 1: 1)

자라의 생혈, 육신, 장기를 채집한 후 꿀과 일정비율(1 : 1 : 1 : 1)로 혼합하여 일정기간(37.5

Figure kpo00033
, 20-25일간) 성숙시켜 얻은 엑스이다.After collecting the live blood, body and organs of the growing, mixed with honey at a certain ratio (1: 1: 1: 1: 1)
Figure kpo00033
, 20-25 days).

4. 자라와 꿀(1 : 1)의 성숙의 제조4. Preparation of the growth and maturation of honey (1: 1)

비가식 부분을 제거한 자라분말을 꿀과 일정비율(1 : 1)로 혼합하여 일정기간(37.5

Figure kpo00034
, 20-25일간) 성숙시켜 얻은 엑스이다.Jara powder from which the non-edible portion is removed is mixed with honey at a fixed ratio (1: 1) for a certain period (37.5
Figure kpo00034
, 20-25 days).

5. 국화엑스의 제조5. Manufacture of Chrysanthemum X

국화꽃을 건조한후 8배량의 정제수로 100

Figure kpo00035
이하에서 추출한후 일정고형분(2.0
Figure kpo00036
)이 되도록 80
Figure kpo00037
이하에서 농축하여 얻은 엑스이다.After drying chrysanthemum flower, use 8 times purified water 100
Figure kpo00035
After extracting from the following constant solids (2.0
Figure kpo00036
) To be 80
Figure kpo00037
It is the X obtained by concentrating below.

6. 밀감피엑스의 제조6. Preparation of Citrus P-X

밀감의 성숙한 과피를 건조하여 8배량의 정제수로 100

Figure kpo00038
이하에서 추출한후 일정고형분(1.8
Figure kpo00039
)이 되도록 80
Figure kpo00040
이하에서 농축하여 얻은 엑스이다.Dried citrus peel and use 8 times purified water 100
Figure kpo00038
After extracting from the following solid content (1.8
Figure kpo00039
) To be 80
Figure kpo00040
It is the X obtained by concentrating below.

7. 미배아, 흑두생순, 명귤차(1 : 10 : 9)의 성숙엑스의 제조7. Preparation of Mature X of Embryonic, Black Bean Sprout, Ming Tangerine Tea (1: 10: 9)

미배아 5

Figure kpo00041
, 흑두생순 50
Figure kpo00042
, 명귤차 45
Figure kpo00043
중량비율로 한 혼합물에 정제수 10배량을 가하여 일정고형분비(4
Figure kpo00044
)가 되도록 농축한후 3-7일간 성숙시킨 추출엑스이다.Embryos 5
Figure kpo00041
, Bean sprouts 50
Figure kpo00042
, Tangerine Tea 45
Figure kpo00043
Add 10 times the amount of purified water to the mixture in weight ratio
Figure kpo00044
The extract is concentrated to 3) and matured for 3-7 days.

8. 생강엑스의 제조8. Preparation of Ginger Extract

생강을 8배량의 정제수로 100

Figure kpo00045
이하에서 추출한후 일정고형분(3
Figure kpo00046
)이 되도록 80
Figure kpo00047
이하에서 농축한후 얻은 엑스이다.100 times of ginger in purified water
Figure kpo00045
After extracting from the following solid content (3
Figure kpo00046
) To be 80
Figure kpo00047
X is obtained after concentration below.

9. 구운감초엑스의 제조9. Preparation of Baked Licorice Extract

구운감초를 8배량의 정제수로 100

Figure kpo00048
이하에서 추출한후 일정고형분(5
Figure kpo00049
)이 되도록 80
Figure kpo00050
이하에서 농축하여 얻은 엑스이다.Baked licorice 100 times with purified water 100
Figure kpo00048
After extracting from the following solid content (5
Figure kpo00049
) To be 80
Figure kpo00050
It is the X obtained by concentrating below.

10. 계피엑스의 제조10. Preparation of Cinnamon X

계피를 8배량의 정제수로 100

Figure kpo00051
이하에서 추출한후 일정고형분(5
Figure kpo00052
)이 되도록 80
Figure kpo00053
에서 농축하여 얻은 엑스이다.100 cinnamon in 8x purified water
Figure kpo00051
After extracting from the following solid content (5
Figure kpo00052
) To be 80
Figure kpo00053
X obtained by concentrating on.

[제제예 1][Example 1]

Figure kpo00054
Figure kpo00054

[제조방법][Manufacturing method]

1) 먼저 상기 처방원료중 식물성 생약재료인 국화엑스, 밀감피엑스, 미배아, 흑두생순, 멸귤차의 성숙엑스, 감초엑스, 계피엑스를 반응조에 투여후 가열교반하여 균일하게 혼화하여 식물성 원료 혼화액을 제조한다.1) First, the herbal medicines of the herbal medicines such as chrysanthemum extract, mandarin peel extract, undeveloped germ extract, black bean sprouts, and dried tangerine tea are added to the reaction tank, and then mixed by heating and stirring to uniformly mix them. To prepare.

2) 1)에서 얻은 식물성원료 혼화액을 온도제어기능을 갖는 밀폐형 성숙용기에 넣고 37.5

Figure kpo00055
이하의 온도에서 3-4일간 성숙시킨다.2) Put the vegetable raw material mixed solution obtained in 1) into a sealed mature container with temperature control function.
Figure kpo00055
Mature at 3-4 days below.

3) 2)의 성숙액에 동물성 생약인 녹용과 자라의 3종의 성숙엑스를 가한후 강제 교반하 숙지황, 식염, 비타민군, 구연산등 처방잔여원료와 부형제 등을 가하고 균질화시킨후 37.5

Figure kpo00056
이하의 온도에서 5-7일간 혼화, 성숙시킨다.3) After adding three kinds of animal extracts of deer antler and Zara, maturation extracts of 2), homogenize the remaining ingredients and excipients such as sucrose, salt, vitamin group, citric acid, etc.
Figure kpo00056
It mixes and matures for 5-7 days at the following temperature.

4) 3)의 혼화, 성숙액을 여과한후 여액을 일정량(5

Figure kpo00057
)씩 포장하여 완제품으로 한다.4) After mixing the mixture and maturation of 3), filter the filtrate (5)
Figure kpo00057
) Packed one by one to make a finished product.

[본 발명 혼합음료의 실험예]Experimental Example of the Mixed Drink of the Present Invention

제제예 1에 따라 제조된 혼합음료가 소주(25

Figure kpo00058
)와 혼합시 알콜농도에 미치는 영향을 실험하고 이를 표 1에 기재하였다.The mixed beverage prepared according to Formulation Example 1 is shochu (25
Figure kpo00058
) And the effect on the alcohol concentration when mixed with it is shown in Table 1.

·혼합비율 : 본 발명의 혼합음료와 소주(25

Figure kpo00059
)의 비율은 1 : 7Mixed ratio: mixed beverage and shochu of the present invention (25
Figure kpo00059
) The ratio is 1: 7

·실험기기 : 주정계를 이용Experimental equipment: using alcohol

·측정방법 : 25

Figure kpo00060
소주 72
Figure kpo00061
를 메스실린더에 넣고 본 발명의 혼합음료 10
Figure kpo00062
를 넣은 다음 주정도를 측정한다.Measurement Method: 25
Figure kpo00060
Shochu 72
Figure kpo00061
To the measuring cylinder 10 mixed beverage of the present invention
Figure kpo00062
Put in and measure the week.

Figure kpo00063
Figure kpo00063

따라서, 상기 실험예로 미루어 보아, 본 발명품의 혼합음료와 알콜(술)을 함께 음용시 알콜농도를 현저히 낮출 수 있는 특장점이 있는 것인바, 본 발명은 산업상 매우 이용가치가 있는 발명임이 명백하다.Therefore, in view of the above experimental examples, the beverage and alcohol (sul) of the present invention when drinking together with a feature that can significantly lower the alcohol concentration, it is apparent that the present invention is a very useful invention in the industry. .

Claims (2)

녹용과 꿀(1 : 1)의 성숙엑스 1-5중량
Figure kpo00064
, 생인삼과 꿀(1 : 1)의 성숙엑스 5-10중량
Figure kpo00065
, 자라생혈, 육신, 장기와 꿀(1 : 1 : 1 : 1)의 성숙엑스 1-5중량, 자라와 꿀(1 : 1)의 성숙엑스 1-5중량
Figure kpo00066
그리고 국화엑스 5-10중량
Figure kpo00067
, 밀감피(진피)엑스 5-15중량
Figure kpo00068
, 미배아, 흑두생순, 명귤차(1 : 10 : 9)의 성숙엑스 10-20중량
Figure kpo00069
, 생강엑스 5-15중량
Figure kpo00070
, 감초엑스 10-20중량
Figure kpo00071
, 계피엑스 5-15중량
Figure kpo00072
, 숙지황 5-15중량
Figure kpo00073
, 그리고 식염 1-5
Figure kpo00074
, 비타민 B1, B2, C 및 구연산, 박하를 함유한 알콜농도를 저하시킬 수 있는 혼합음료.1-5 weight of mature extract of Deer Antler and Honey (1: 1)
Figure kpo00064
, 5-10 weight of mature ginseng and honey (1: 1)
Figure kpo00065
, Growing blood, flesh, organ and honey (1: 1: 1: 1), maturing extract 1-5 weight, growing and honey (1: 1) maturing extract 1-5 weight
Figure kpo00066
And 5-10 weight of chrysanthemum
Figure kpo00067
, 5-15 weight of citrus skin
Figure kpo00068
, Mature embryos of embryonic, black bean sprouts, and tangerine tea (1: 10: 9)
Figure kpo00069
, Ginger extract 5-15 weight
Figure kpo00070
, Licorice extract 10-20 weight
Figure kpo00071
, Cinnamon X 5-15 weight
Figure kpo00072
Sulfur yellow 5-15 weight
Figure kpo00073
, And salt 1-5
Figure kpo00074
, Vitamin B 1 , B 2 , C and mixed beverages that can lower the alcohol content containing citric acid and mint. 식물성 원료인 생인삼과 꿀(1 : 1)의 성숙엑스 5-10중량
Figure kpo00075
, 국화엑스 5-10중량
Figure kpo00076
, 밀감피엑스 5-15중량
Figure kpo00077
, 미배아, 흑두생순, 멸귤차(1 : 10 : 9)의 성숙엑스 10-20중량
Figure kpo00078
, 생강엑스 5-15중량
Figure kpo00079
, 감초엑스 10-20중량
Figure kpo00080
, 계피엑스 5-15중량
Figure kpo00081
되게 혼합하여 37.5
Figure kpo00082
이하에서 3-4일간 1차 성숙시킨후, 여기에 동물성 원료인 녹용과 꿀(1 : 1)의 성숙엑스 1-5중량
Figure kpo00083
, 자라생혈, 육신, 장기와 꿀(1 : 1 : 1 : 1)의 성숙엑스 1-5중량, 자라와 꿀(1 : 1)의 성숙엑스 1-5중량
Figure kpo00084
를 가하여 37.5
Figure kpo00085
이하에서 5-7일간 2차 성숙시킨후, 숙지황 5-15중량
Figure kpo00086
, 식염과 비타민 B1, B2, C 및 구연산, 박하를 가하여 전질균일하게 혼합하고 여과하여 제조함을 특징으로 하는 알콜농도를 저하시킬 수 있는 혼합음료의 제조방법.5-10 weight of mature extract of raw ginseng and honey (1: 1)
Figure kpo00075
, Chrysanthemum x 5-10 weight
Figure kpo00076
, 5-15 wt.
Figure kpo00077
, Mature embryos of embryonic, black bean sprouts, and tangerine tea (1: 10: 9)
Figure kpo00078
, Ginger extract 5-15 weight
Figure kpo00079
, Licorice extract 10-20 weight
Figure kpo00080
, Cinnamon X 5-15 weight
Figure kpo00081
Mix 37.5
Figure kpo00082
After the first maturation for 3-4 days, the maturation extract of animal antler and honey (1: 1) 1-5 weight
Figure kpo00083
, Growing blood, flesh, organ and honey (1: 1: 1: 1), maturing extract 1-5 weight, growing and honey (1: 1) maturing extract 1-5 weight
Figure kpo00084
By adding 37.5
Figure kpo00085
After the second maturation for 5-7 days or less, 5-15 weight
Figure kpo00086
, Salt and vitamins B 1 , B 2 , C and citric acid, peppermint is added to the homogeneous homogeneous mixing and filtration to produce a mixed beverage that can lower the concentration of alcohol.
KR1019970011409A 1997-03-29 1997-03-29 Preparation of beverage KR100218188B1 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102440309A (en) * 2010-10-12 2012-05-09 宜昌三峡玉泉寺茶叶有限公司 Manufacturing process for antler organic tea and preparation thereof
CN104273528A (en) * 2014-09-09 2015-01-14 济南伟传信息技术有限公司 Health beverage with function of treating toothache and preparation method of health beverage
CN104738756A (en) * 2015-03-05 2015-07-01 广西大学 Throat clearing beverage and manufacturing method thereof

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100555683B1 (en) * 2003-01-27 2006-03-03 조만수 A health-support-drink using a herb-medicine-material and its manufacturing method
KR100647720B1 (en) * 2005-03-21 2006-11-23 한국식품연구원 Foodstuff for Recovering Hangover

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Publication number Priority date Publication date Assignee Title
JPH0315189A (en) * 1989-06-09 1991-01-23 Mitsubishi Electric Corp Induction heating method for slab

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0315189A (en) * 1989-06-09 1991-01-23 Mitsubishi Electric Corp Induction heating method for slab

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102440309A (en) * 2010-10-12 2012-05-09 宜昌三峡玉泉寺茶叶有限公司 Manufacturing process for antler organic tea and preparation thereof
CN104273528A (en) * 2014-09-09 2015-01-14 济南伟传信息技术有限公司 Health beverage with function of treating toothache and preparation method of health beverage
CN104738756A (en) * 2015-03-05 2015-07-01 广西大学 Throat clearing beverage and manufacturing method thereof

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