KR100304438B1 - Beverage containing Acanthopanax Korearum Nakai ext. and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a beverage containing tamlaogalpi as a main component and a method for producing the same, 80-85% by weight of tamlaogalpi extract (12.5-13 ° Bx), 5-10% by weight honey, 5-10% by weight fructose, Apple concentrate 0.8-1.2 wt%, citric acid 0.1-0.5 wt%, malic acid 0.1-0.5 wt%, benzoic acid 0.01-0.1 wt%, lactic acid 0.05-0.1 wt%, vitamin C 0.1-0.5 wt% and flavor 0.1-0.2 wt% It contains.

These beverages can not only exert the pharmacological activity of tamlaogalpi, that is, stroke, diabetes, neuralgia, antistress, detoxification, liver function recovery, anti-inflammatory effect, physical strength enhancement, but also popularize tamraogalpi as a high-income crop. It is possible to plan daily sales and to pioneer the market as a special product of Jeju Island.

Description

Beverages containing tamolao galpi as a main component and a method of manufacturing the same {Beverage containing Acanthopanax Korearum Nakai ext. and manufacturing method

The present invention relates to a beverage containing tamlaogalpi as a main component and a method for manufacturing the same, and more particularly, to honey, high fructose, apple concentrate, citric acid, malic acid, lactic acid, benzoic acid, vitamin C, flavorings, etc. It relates to a beverage that can help prevent adult diseases such as paralysis, diabetes, neuralgia, anti-stress, detoxification, liver function recovery, anti-inflammatory effect, physical strength, and a method for producing the same.

Tamra Ogalpi , also called Acanthopanax Korearum Nakai , is a medicinal plant native to Jeju Island, and has been used to treat neuralgia since ancient times.

The major pharmacological components of Ogalpi are the glycoside glycosides, eleutheroside B and E, which are known to contain 0.0247 to 0.0087% in the shell of Tamra Ogalpi, which is native to Jeju, and 0.0036 to 0.0060% in the root skin. .

Tamra Ogalpi has a wide range of cultivated land from the coast to 1400m above sea level, and it is a short-lived water, with a short economical harvest time of about three years. There are many, no weather and pest disasters, as well as cultivation as a completely free of pesticides.

As a result, Tamra Ogalpi has come into the spotlight as a plant that is not suitable for citrus cultivation or as a substitute for low-income crops such as rapeseed and oats.

However, there is still insufficient development of processed products that can popularly spread Tamra Ogalpi, so it is urgent to develop healthy drinks and teas.

An object of the present invention is to provide such a popular dissemination of tamlaogalpi, and to provide a beverage processed by adding an additive to suit the taste of the consumer while being able to exhibit the pharmacological activity of tamlaogalpi.

It is another object of the present invention to provide a method for preparing a beverage containing such tamagogalpi as a main component.

In order to achieve the above object, the beverage containing the main ingredient of tamlaogalpi of the present invention is 80-85% by weight of tamlaogalpi extract (12.5-13 ° Bx), 5-10% by weight of honey, 5-10% by weight of high fructose, Apple concentrate 0.8-1.2 wt%, citric acid 0.1-0.5 wt%, malic acid 0.1-0.5 wt%, benzoic acid 0.01-0.1 wt%, lactic acid 0.05-0.1 wt%, vitamin C 0.1-0.5 wt% and flavor 0.1-0.20 wt% It consists of the features.

The present invention will be described in more detail as follows.

Tamlaogalpi contained as a main component of the beverage of the present invention, called Cheonsam or the second ginseng, is a medicinal plant native to Jeju Island.

It has been used in civil defense as a medicine for treating neuralgia since ancient times, and it is rich in lignan glycosides such as eluteroside B and E, and saponin, sesamin, flavonoids, etc. And health effects such as physical strength enhancement are known.

In the present invention, in order to efficiently collect a substance having pharmacological activity from tamolaogalpi, tamlaogalpi is extracted by a predetermined method to contain the extract as a main component of the beverage.

Looking at the manufacturing method of the tamlaogalpi extract, first cleans the root skin and stem bark of tamlaogalpi to remove foreign substances, and cut and cut it to a predetermined size.

Then, the finely sliced tamlaogalpi is first extracted for 22 to 24 hours in hot water of 60 to 70 ℃, and again for 1 to 3 hours at 95 to 100 ℃.

As described above, the first extraction from lukewarm water and the second extraction at high temperature can extract both the active ingredient extracted from lukewarm and the more effectively extracted from high temperature. It is preferable because it is.

Finally, the extract is filtered to filter out the solids, in which case the filtration is preferably carried out in a 0.8 to 1.2μ sieve.

The obtained tamolaogalpi extract has a sugar content of about 12.5 to 13 ° Bx.

80% to 85% by weight of Tamlaogalpi extract (12.5 to 13 ° Bx) obtained through the same method, 5 to 10% honey, 5 to 10% by weight fructose, 0.8 to 1.2% by weight apple concentrate, 0.1 to 0.5 citric acid By weight, malic acid 0.1-0.5% by weight, benzoic acid 0.01-0.1% by weight, lactic acid 0.05-0.1% by weight, vitamin C 0.1-0.5% by weight and flavor 0.1-0.2% by weight are mixed.

At this time, although any fragrance may be used as the fragrance, it is preferable to add a commercially available 92-FC fragrance or cider fragrance in terms of fragrance and taste.

The additive may be added or subtracted as necessary, but is not necessarily limited thereto.

As described above, the tamlaogalpi extract and the additive are mixed and then filtered.

In this case, the filtration is preferably performed several times by changing the mesh (mesh) because it can obtain a solid size suitable for the beverage.

The filtrate is then filled and sealed and then packaged to make the finished product.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the Examples.

[Production example]

After washing several times in 1kg of commercially available Tamlaogalpi in running water to remove foreign matters, and then was shredded using a cutter.

Then, 9 kg of water was poured into it, and the temperature was raised to 65 ° C and extracted for 24 hours. At this time, citric acid may be added as needed. When citric acid is added, the content thereof is preferably 0.2% by weight.

After primary extraction as described above, the mixture was further heated to 100 ° C. for 2 hours.

Then, filtered through a 1μ sieve to obtain a tamolagali extract (13 ° Bx).

EXAMPLE

Tamlaogalpi extract (13 ° Bx) obtained in the above preparation, 83.866% by weight, honey 7% by weight, high fructose 7% by weight, apple concentrate 1% by weight, citric acid 0.2% by weight, malic acid 0.45% by weight, benzoic acid 0.05% by weight, lactic acid 0.08% by weight, 0.2% by weight of vitamin C, 0.14% by weight of 92-FC and 0.014% by weight of cider.

Then, it was filtered twice with 1 μ sieve and finally filtered with 0.5 μ sieve.

The filtrate was then filled into a container and sealed. Finally it was packaged and finished.

Twenty students in the third year of the Department of Food Science and Technology, Cheju National University, were measured for color, flavor, sweetness and sourness, and the overall taste was measured. It is shown in Table 1 below.

The score was judged as 1 (bad), 2 (slightly bad), 3 (normal), 4 (slightly good), 5 (good), 6 (very good).

color Flavor sweetness Sour taste A comprehensive taste system Sample 1 5.0 5.0 4.5 4 4 22.5 Sample 2 5.0 5.0 4.5 4 4 22.5 Sample 3 5.0 5.5 4.5 4 4.5 23.5

Samples 1, 2, and 3 were added in the same way as the main component Tamra Ogalpi extract, except that the content of the flavor component was changed as an additive.

From the results of Table 1, it can be seen that the beverage containing the tamlaogalpi extract according to the present invention is a product suitable for consumer's preference as a beverage.

As described in detail above, the beverage containing the main component of tamlaogalpi according to the present invention is pharmacological activity inherent in tamlaogalpi, namely stroke, diabetes, neuralgia, antistress, detoxification, liver function recovery, anti-inflammatory effect, physical strength enhancement Not only can it exert such effects, but it can also play a role in popularizing Tamra Ogalpi as a high-income crop.

Claims (2)

Tamlaogalpi extract was obtained by cutting and cutting tamlaogalpi firstly in hot water at 60-70 ℃ for 22-24 hours, secondaryly at 95-100 ℃ for 1-3 hours, and filtering with 0.8-1.2μ sieve. 12.5-13 ° Bx) 80-85% by weight, honey 5-10%, high fructose 5-10%, apple concentrate 0.8-1.2%, citric acid 0.1-0.5%, malic acid 0.1-0.5%, benzoic acid A beverage containing, as a main component, tamlaogalpi containing 0.01 to 0.1% by weight, 0.05 to 0.1% by weight of lactic acid, 0.1 to 0.5% by weight of vitamin C, and 0.1 to 0.2% by weight of perfume. After cutting and cutting tamlaogalpi, the extract was first extracted in hot water of 60 ~ 70 ℃ for 22 ~ 24 hours, and extracted for 2 hours at 95 ~ 100 ℃ for 1 ~ 3 hours, and then filtered through a sieve of 0.8 ~ 1.2μ to obtain the extract of tamlao galpi. Steps; 80% to 85% by weight of the Tamra Ogalpi extract (12.5 to 13 ° Bx), 5 to 10% by weight of honey, 5 to 10% by weight of high fructose, 0.8 to 1.2% by weight of apple concentrate, 0.1 to 0.5% by weight of citric acid, 0.1% of malic acid Mixing -0.5 wt%, 0.01-0.1 wt% benzoic acid, 0.05-0.1 wt% lactic acid, 0.1-0.5 wt% vitamin C, and 0.1-0.2 wt% fragrance; First and second filtration of the beverage mixture solution through a 1 μ sieve, followed by third filtration through a 0.5 μ sieve to obtain the filtrate; Filling the filtrate in a container and sealing and packaging step comprising the step of producing a beverage containing as a main component Tamra Ogalpi.