KR100377538B1 - Functional beverage containing Artemisia iway omogi - Google Patents
Functional beverage containing Artemisia iway omogi Download PDFInfo
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- KR100377538B1 KR100377538B1 KR10-2000-0039059A KR20000039059A KR100377538B1 KR 100377538 B1 KR100377538 B1 KR 100377538B1 KR 20000039059 A KR20000039059 A KR 20000039059A KR 100377538 B1 KR100377538 B1 KR 100377538B1
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- 235000020510 functional beverage Nutrition 0.000 title claims abstract description 16
- 241000092666 Artemisia iwayomogi Species 0.000 title description 7
- 235000007806 Artemisia iwayomogi Nutrition 0.000 title description 7
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims abstract description 32
- 229910052698 phosphorus Inorganic materials 0.000 claims abstract description 32
- 239000011574 phosphorus Substances 0.000 claims abstract description 32
- 239000000284 extract Substances 0.000 claims abstract description 31
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 7
- 229940069445 licorice extract Drugs 0.000 claims abstract description 6
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 5
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 235000006708 antioxidants Nutrition 0.000 claims description 6
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 3
- 235000003704 aspartic acid Nutrition 0.000 claims description 3
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 235000015206 pear juice Nutrition 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims 1
- 240000001987 Pyrus communis Species 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000015197 apple juice Nutrition 0.000 claims 1
- 235000019674 grape juice Nutrition 0.000 claims 1
- 235000015205 orange juice Nutrition 0.000 claims 1
- 235000013944 peach juice Nutrition 0.000 claims 1
- 235000013948 strawberry juice Nutrition 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 14
- 235000019658 bitter taste Nutrition 0.000 abstract description 6
- 230000003908 liver function Effects 0.000 abstract description 6
- 235000019629 palatability Nutrition 0.000 abstract description 6
- 240000006079 Schisandra chinensis Species 0.000 abstract description 4
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000002075 main ingredient Substances 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 238000000605 extraction Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000954 anitussive effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000437891 Artemisia sacrorum Species 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 208000015220 Febrile disease Diseases 0.000 description 2
- 206010023126 Jaundice Diseases 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 229940124584 antitussives Drugs 0.000 description 2
- 201000001352 cholecystitis Diseases 0.000 description 2
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 208000019423 liver disease Diseases 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000003826 Artemisia Nutrition 0.000 description 1
- 241000092668 Artemisia capillaris Species 0.000 description 1
- 235000008658 Artemisia capillaris Nutrition 0.000 description 1
- 235000000922 Artemisia gmelinii Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 241000255925 Diptera Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000202807 Glycyrrhiza Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- MEGPURSNXMUDAE-UHFFFAOYSA-N Scopoline Natural products C1C(O2)CC3N(C)C1C2C3O MEGPURSNXMUDAE-UHFFFAOYSA-N 0.000 description 1
- 208000012931 Urologic disease Diseases 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 244000030166 artemisia Species 0.000 description 1
- 235000009052 artemisia Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 238000013379 physicochemical characterization Methods 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- MEGPURSNXMUDAE-RLMOJYMMSA-N scopoline Chemical compound C([C@H](O1)C2)[C@@H]3N(C)[C@H]2[C@H]1[C@H]3O MEGPURSNXMUDAE-RLMOJYMMSA-N 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 210000003813 thumb Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 208000014001 urinary system disease Diseases 0.000 description 1
- 210000001635 urinary tract Anatomy 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000000341 volatile 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
- A23V2250/28—Oligosaccharides
-
- 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
Abstract
본 발명은 인진을 함유한 기능성 음료에 관한 것으로서, 보다 상세하기로는 간기능개선 효과가 있는 인진을 음료의 주요성분으로 함과 동시에 쓴 맛이 감소된 기능성 음료에 관한 것이다.The present invention relates to a functional drink containing phosphorus, and more particularly, to a functional drink having a reduced bitter taste at the same time as the main ingredient of the drink having a liver function improving effect.
본 발명은 공지의 음료조성물에 인진추출액과 오미자 추출액을 첨가한 인진을 함유한 기능성 음료로서, 본 발명의 기능성 음료는 또한 감초추출액, 갈근추출액, 항산화제 및 올리고당을 부재료로 첨가한 것을 포함한다.The present invention is a functional beverage containing phosphorus added with phosphorus extract and Schisandra chinensis extract to known beverage compositions, wherein the functional beverage of the present invention also includes licorice extract, root extract, antioxidants and oligosaccharides as submaterials.
상기 구성의 본 발명에 의하면 간 기능 개선이라는 기능성과 기호성을 동시에 살린 음료로 인진의 대중화를 가능하게 하는 장점이 있다.According to the present invention of the above configuration there is an advantage that enables the popularization of phosphorus as a beverage utilizing the functionality and palatability of liver function improvement at the same time.
Description
본 발명은 인진을 함유한 기능성 음료에 관한 것으로서, 보다 상세하기로는 간기능개선 효과가 있는 인진을 음료의 주요성분으로 함과 동시에 쓴 맛이 감소된 기능성 음료에 관한 것이다.The present invention relates to a functional drink containing phosphorus, and more particularly, to a functional drink having a reduced bitter taste at the same time as the main ingredient of the drink having a liver function improving effect.
인진(Artemisia iwayomogi)은 국화과 쑥속에 속하는 초본생 낙엽관목으로서 더위지기(Artemisia iwayomogiKITAMURA), 희산쑥(Artemisia sacrorum subsp. manshuricaKITAMURA), 털산쑥(A.sacrorum subsp. manshuricavar.vestitaKITAMURA)이라고 불리워지고 있으며 전국산야에서 자라고 있다. 특히 인진은 특유의 향기와 약효로 인하여 많은 관심을 가져 왔으며, 전통적으로 민간에서 한방약으로 많이 이용해 왔고, 중국이나 일본에서는 같은 목적에 동명약초로서 아르테미시아 카필라리스 썸(Artemisia capillarisThumb)을 사용하고 있다. 한방에서는 각종 간질환, 담낭염, 황달, 소화불량, 소변분리, 열성질환의 치료에 쓰이고 있으며(김 1984), 주로 야생 인진을 채취하여 사용해 왔으나 수요량의 증가에 따라 점차 재배화가 이루어지고 있는 실정이다. 인진은 대개 4월 상∼중순에 파종한 후 5월 하순∼6월 상순에 정식하여 10월∼11월 상순에 수확되며 최근에는 강원도 지방과 전라북도 진안지역에서 재배되고 있다. Artemisia iwayomogi is a herbaceous deciduous shrub belonging to the family Asteraceae, Artemisia iwayomogi KITAMURA, Artemisia sacrorum subsp. Manshurica KITAMURA, and A. sacrorum subsp. Manshurica var. Vestita KITAMURA. It is growing and growing in mountain all over the country. Injin has attracted a lot of attention due to its unique fragrance and medicinal effects, and has been used traditionally as a herbal medicine in the private sector. In China and Japan, Artemisia capillaris Thumb is used as the same name herb for the same purpose. have. In oriental medicine, it is used for the treatment of various liver diseases, cholecystitis, jaundice, indigestion, urine separation, and febrile diseases (Kim 1984). Injin is usually planted in early to mid April and then harvested in late May to early June and harvested in October to early November. Recently, it is cultivated in Gangwon-do and Jinan, Jeollabuk-do.
인진을 구성하고 있는 주요성분으로는 정유, 방향족 옥시카보닉엑시드, 에스쿨레틴 6-메틸에테르, 에스쿨레틴 7-메틸에테르, 배당체인 스코폴린 등이 알려져 있다(한 1966, 배 1992). 생리활성 물질로서 에스쿨레틴 6-메틸에테르(스코폴레틴)의 이담작용 및 항암작용(김 1967, Wattenberg et al 1979)이 알려져 있다.The main components of phosphorus are essential oils, aromatic oxycarbonic acid, esculletin 6-methylether, esculletin 7-methylether, and glycoside scoolin (Han 1966, Pear 1992). As a bioactive substance, the dichotomous and anticancer effects of esculletin 6-methylether (scopoline) (Kim 1967, Wattenberg et al 1979) are known.
최근 국민소득 증대와 더불어 건강식품에 대한 관심이 증대되면서 기능성과 기호성을 살린 생약재를 이용한 가공 식품 개발이 많이 이루어지고 있다. 그 중 하나인 한인진(Artemisia iwayomogiHerb)은 한방에서 각종 간질환, 담낭염, 황달, 소화불량, 소변불리, 열성질환의 치료에 쓰이며 인진 엿, 환, 과립, 추출액 등의 형태로 판매되고 있다. 그러나 이러한 것들은 기호품이라기 보다는 주로 치료목적으로 판매되고 있는 것으로 대중적으로 음용할 수 있는 가공품은 아직 개발되고 있지 않은 실정이다.Recently, with increasing national income and increasing interest in health foods, development of processed foods using herbal medicines utilizing functional and palatability is being made. One of them, Artemisia iwayomogi Herb , is used in the treatment of various liver diseases, cholecystitis, jaundice, indigestion, urinary tract, and febrile diseases. It is sold in the form of human syrup, pills, granules and extracts. However, these items are mainly sold for therapeutic purposes rather than preferences, and processed products that are popularly drinkable have not been developed yet.
인진은 여러 약리활성물질을 함유하고 있어 그 유용성이 높게 평가되고 있음에도 불구하고 인진을 이용한 가공식품은 인진 특유의 쓴 맛으로 인하여 음용시 거부감을 주는 문제가 있다. 본 발명자는 상기와 같은 인진 특유의 쓴 맛을 감소시켜 기호성을 강화하고, 간기능 보호 등의 기능도 살릴수 있는 방안을 연구하여 오던중 인진추출액에 오미자, 갈근, 감초 등의 생약제와 항산화제 및 올리고당 등을 첨가하여 음료를 제조하면 쓴맛을 경감할 수 있어 각종 첨가물의 첨가로 여러 가지 기호를 갖는 음료를 제조하는 것이 가능함을 알아내고서 본 발명을 완성하게 되었다.Although phosphorus contains several pharmacologically active substances, its usefulness is highly evaluated, but processed foods using phosphorus have a problem of rejection when drinking due to the bitter taste peculiar to phosphorus. The present inventors reduce the bitterness peculiar to the above-mentioned phosphorus and enhance the palatability, and also study the way to save the liver function and other functions. The present invention has been completed by finding that it is possible to produce a beverage having various preferences by adding various additives by preparing a beverage by adding such additives.
따라서 본 발명의 목적은 간기능 보호 등의 기능성을 구비하면서 인진 특유의 쓴 맛이 경감되어진 인진을 함유한 기능성음료를 제공하는데 있다.Accordingly, it is an object of the present invention to provide a functional beverage containing phosphorus, which has a reduced bitter taste peculiar to phosphorus, while having functionality such as liver function protection.
본 발명은 인진을 이용한 기능성 음료로서, 공지의 음료조성물에 인진추출액과 오미자 추출액을 첨가한 인진을 함유한 기능성음료임을 특징으로 한다. 또한 본 발명의 기능성 음료는 감초추출액, 갈근추출액, 항산화제 및 올리고당이 첨가된 기능성 음료를 포함한다.The present invention is a functional beverage using phosphorus, characterized in that the functional beverage containing phosphorus to which the extract and the Schizandra chinensis extract are added to a known beverage composition. In addition, the functional beverage of the present invention includes a licorice extract, a root extract, a functional beverage added with an antioxidant and oligosaccharides.
상기에서 인진추출액은 바람직하기로는 건조인진을 물로 추출한 것을 12∼36중량%로 하는 것이 좋다. 만일 12 중량% 미만이라면 인진첨가로 인한 기능성을 발휘하기가 어려우며, 36 중량%를 넘으면 인진 고유의 쓴맛이 강하여 음용이 곤란하여 바람직하지 않다.Preferably, the phosphorus extract is preferably 12 to 36% by weight of the extract of dry phosphorus with water. If it is less than 12% by weight it is difficult to exhibit the functionality due to the phosphorus addition, if it exceeds 36% by weight is not preferred because the intrinsic bitter taste is strong and difficult to drink.
상기 첨가물 중 오미자는 음료에서 중요한 산미를 제공하는 구연산을 대신하여 첨가하는 것으로서, 오미자는 강장, 익신, 윤폐, 생진, 지한, 진해작용을 하며 첨가량에 특별한 한정을 요하는 것은 아니나 바람직하기로는 1∼10 중량%로 하는 것이 기능성과 기호성 발휘면에서 좋다.Schisandra chinensis among the above additives is added in place of citric acid, which provides important acidity in beverages. Schisandra chinensis, toxin, lubrication, vibrancy, cold, antitussive action and does not require a special limit to the addition amount, but preferably 1 ~ 10 wt% is good in terms of functionality and palatability.
또한 갈근추출액은 첨가시 체내에서 지갈, 진경, 승양작용을 도모하며 첨가량에 특별한 한정을 요하는 것은 아니나 바람직하기로는 1∼7 중량%로 하는 것이 기능성과 기호성 발휘면에서 좋다.In addition, the root extract extract promotes jigal, jingyeong, and sublimation in the body when added, and does not require a special limitation on the amount added, but preferably 1 to 7% by weight is good in terms of functionality and palatability.
보비, 익기, 진해, 해독작용 등 조화제약으로 사용되는 감초추출액은 첨가시 0.5∼5 중량%로 하는 것이 본 발명의 실시에 있어 바람직하다 할 것이나 역시 반드시 이에 제한될 필요는 없다.Licorice extract used in the pharmaceutical preparations such as bobby, ripening, antitussive, detoxification, etc. is preferably 0.5 to 5% by weight when added, but is not necessarily limited thereto.
음료의 갈변을 방지하기 위한 것으로 항산화제는 0.05∼2 중량%로 첨가하며 바람직하기로는 비타민 C를 사용하는 것이 본 발명의 실시에 좋으며, 올리고당은 단맛을 지니면서도 소화는 되지 않는 것으로 0.5∼5 중량%를 첨가하는 것이 본 발명의 실시에 있어 바람직하다.In order to prevent browning of beverages, antioxidants are added in an amount of 0.05 to 2% by weight, and preferably, vitamin C is used in the practice of the present invention. Oligosaccharides have a sweet taste and are not digested. Adding% is preferred in the practice of the present invention.
또한 본 발명의 상기 인진을 함유한 기능성음료 조성물은 과즙 10∼20 중량%, 아스파라긴산 0.05∼2 중량%를 추가로 첨가하는 것을 포함한다.In addition, the functional beverage composition containing the phosphorus of the present invention comprises the addition of 10 to 20% by weight of fruit juice, 0.05 to 2% by weight of aspartic acid.
상기 과즙에 사용되는 과일로는 배, 사과, 복숭아, 포도, 오렌지, 딸기가 본 발명의 실시에 있어 바람직하다.As the fruit used for the juice, pears, apples, peaches, grapes, oranges, strawberries are preferred in the practice of the present invention.
이하 본 발명의 인진을 함유하는 기능성 음료의 제조방법에 관하여 상세하게 설명하기로 한다.Hereinafter, a method for preparing a functional beverage containing phosphorus of the present invention will be described in detail.
본 발명은 건조인진을 물로 추출하여 인진 추출액을 얻는 단계, 전기의 과정에서 얻어진 인진 추출액에 오미자 등 기타의 부재료를 첨가하는 단계, 음료의 산미를 위한 오미자와 항산화제를 첨가하는 단계를 포함하며 아래와 같다.The present invention includes the steps of extracting the dried phosphorus with water to obtain a phosphorus extract, adding the other ingredients such as Schizandra chinensis extract obtained in the previous process, adding Schizandra chinensis for antioxidants and the antioxidant same.
제 1단계 : 인진의 추출단계Step 1: Extraction of Injin
추출은 물을 추출용매로 하는 것이 바람직하며 추출시의 온도는 85℃∼95℃로 하고 추출시간은 100∼200분으로 한다.The extraction is preferably water as the extraction solvent, the extraction temperature is 85 ℃ to 95 ℃ and the extraction time is 100 to 200 minutes.
제 2단계 : 인진의 추출액과 부재료와의 배합과정Second Step: Mixing Process of Injin Extract and Substance
한인진 건강음료는 한인진 추출액과 부재료로 음료에서 중요한 산미를 구연산 대신에 강장, 익신, 윤폐, 생진, 지한, 진해작용을 하는 오미자와, 지갈, 진경, 승양작용을 하는 갈근, 단맛은 느끼면서 소화는 되지 않는 올리고당과 보비, 익기, 진해, 해독작용등 조화제약으로 쓰이는 감초 추출액을 첨가하고 음료의 갈변 방지를 위해 비타민 C를 첨가한다.Haninjin Health Drink is an extract and ingredient of Haninjin instead of citric acid, which is important in beverages, instead of citric acid. Add oligosaccharide, licorice, boil, ripening, antitussive, and licorice extract, which is used as a coordination agent, and vitamin C to prevent browning of beverages.
이하 본 발명의 내용을 실시예에 의해 구체적으로 설명하고자 하나 하기 실시예는 본 발명의 설명을 위한 예시일 뿐 본 발명의 권리범위를 제한하는 것으로는 되지 아니한다.Hereinafter, the present invention will be described in detail by way of examples, but the following examples are merely illustrative for the purpose of describing the present invention, and are not intended to limit the scope of the present invention.
<실시예 1> 인진의 추출단계Example 1 Extraction Step of Injin
추출은 인진건조물의 10배의 물을 용매로 하여 95℃하에서 120분 동안 행하였다. 상기와 같이 하여 얻은 추출액의 농도별 이화학적 특성은 표 1과 같다.Extraction was performed for 120 minutes at 95 ° C using 10 times the water of the phosphorus dried as a solvent. The physicochemical characteristics of the extracts obtained as described above are shown in Table 1.
<표 1> 한인진(Artemisia iwayomogi) 추출액의 특성<Table 1> Characteristics of Artemisia iwayomogi Extract
한인진 추출물의 pH는 약산성을 나타내었으며, 예상했던대로 농도가 진해질수록 갈색도는 커졌으며 명도는 작아졌다. 적색도, 황색도는 증가하였다.The pH of the Haninjin extract was weakly acidic. As expected, the browner color increased and the brightness decreased as the concentration increased. Redness and yellowness increased.
<실시예 2> 기능성 음료의 제조Example 2 Preparation of Functional Drink
실시예 1에서 얻은 한인진 추출물을 하기 표 2에 나타낸 바와 같이 당도별로 3개의 시료로 나눈 것을 각각 12 중량%, 오미자 추출액을 2 중량% 첨가하였으며, 기타 부재료 24.0 중량%를 첨가하여 기능성 음료를 제조하였다. 부재료는 앞에서 설명한 각 성분의 첨가범위 내에서 임의로 조합하여 24.0 중량%로 한 것으로 당업자라면 동일한 효과를 위해 본 발명의 기재로부터 임의 조합하는 것이 가능하므로 상기만으로도 충분하다.The Hanjin extract obtained in Example 1 was divided into three samples for each sugar content, as shown in Table 2 below, 12 wt%, Schisandra chinensis extract was added 2% by weight, and 24.0 wt% of other subsidiary materials were added to prepare a functional beverage. . The submaterial is 24.0% by weight in any combination within the range of addition of the above-described components, and those skilled in the art can do any combination from the description of the present invention for the same effect.
<표 2> 한인진(Artemisia iwayomogi) 추출액과 부재료와의 배합비율<Table 2> Blending Ratio of Artemisia iwayomogi Extract and Substances
<시험예 1> 한인진을 함유한 기능성음료의 이화학적 특성시험<Test Example 1> Physicochemical Characterization of Functional Beverage Containing Han-jin
상기 실시예 2에 따라 제조한 기능성 음료를 대상으로 측정한 이화학적 특성은 하기 표 3과 같다.Physicochemical properties measured for the functional beverage prepared according to Example 2 are as shown in Table 3 below.
<표 3> 배합비율에 따른 음료의 이화학적 특성<Table 3> Physicochemical Properties of Beverages According to the Mixing Ratio
상기 표 3에서 확인 할 수 있는 바와 같이 당도는 11.2。Brix, 산도는 0.016㎎/g으로 3가지 시료 모두 같았는데 이는 한인진 추출액별 농도 차이가 크지 않기 때문으로 사료되며 명도는 농도가 진할수록 작아졌으며 적색도, 황색도는 커졌다.As can be seen in Table 3, the sugar content was 11.2。 Brix, and the acidity was 0.016 mg / g, which was the same in all three samples. , Yellowness has grown.
<시험예 2> 관능평가시험Test Example 2 Sensory Evaluation Test
한인진 추출액별로 제조한 건강음료를 관능검사한 결과는 표 4와 같다. 관능검사는 20∼50세의 건강한 성인 남녀 20명을 대상으로 5점척도법으로 실시하여 그 평균을 구하였다.Sensory test results of health drinks prepared by extracts of Haninjin are shown in Table 4. The sensory test was performed by five-point scale analysis on 20 healthy men and women aged 20 to 50 years.
<표 4>. 배합 비율에 따른 한인진(Artemisia iwayomogi) 음료의 관능 검사TABLE 4 Sensory Evaluation of Artemisia iwayomogi Beverages by Mixing Ratio
상기 관능검사 결과에 의하면 2, 3。Brix 추출액으로 제조한 1, 2번 음료는색과 향은 비슷하였으나 맛에서 2번(3。Brix추출액)이 훨씬 좋았으며 종합적인 평가에서도 2번이 좋은 것으로 나타났다.According to the sensory test results, beverages 1 and 2 prepared with 2, 3。 Brix extract were similar in color and aroma, but 2 was better in taste (3。 Brix extract). appear.
본 발명의 인진 음료는 간 기능 개선이라는 기능성과 기호성을 동시에 살린 음료로 인진의 대중화를 가능하게 한다. 또한 인진의 지속적인 소비를 통한 수급안정, 부가 가치 향상에 의한 재배 농가의 소득 증대 및 기능성 음료를 통한 국민 건강 증진에 기여하는 효과가 있다.The phosphorus beverage of the present invention enables the popularization of phosphorus as a beverage utilizing both functionality and palatability of improving liver function. In addition, it contributes to stabilizing supply and demand through continuous consumption of injin, increasing income of cultivated farmers by improving value added, and improving public health through functional drinks.
Claims (6)
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63251069A (en) * | 1987-04-08 | 1988-10-18 | Higashiasahikawa Nogyo Kyodo Kumiai | Drinking water |
| JPH08107779A (en) * | 1994-10-11 | 1996-04-30 | Chojiro Noguchi | Mugwort juice for healthy beverage and its production |
| KR20000024959A (en) * | 1998-10-07 | 2000-05-06 | 김부권 | Method for preparing artemisia capillaris thunb distilled water |
| KR101166942B1 (en) * | 2004-05-17 | 2012-07-19 | 쓰리엠 이노베이티브 프로퍼티즈 컴파니 | Dental compositions containing nanozirconia fillers |
| KR101223099B1 (en) * | 2010-12-31 | 2013-01-17 | 주식회사 한샘 | Method for embossing on sheet |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63251069A (en) * | 1987-04-08 | 1988-10-18 | Higashiasahikawa Nogyo Kyodo Kumiai | Drinking water |
| JPH08107779A (en) * | 1994-10-11 | 1996-04-30 | Chojiro Noguchi | Mugwort juice for healthy beverage and its production |
| KR20000024959A (en) * | 1998-10-07 | 2000-05-06 | 김부권 | Method for preparing artemisia capillaris thunb distilled water |
| KR101166942B1 (en) * | 2004-05-17 | 2012-07-19 | 쓰리엠 이노베이티브 프로퍼티즈 컴파니 | Dental compositions containing nanozirconia fillers |
| KR101223099B1 (en) * | 2010-12-31 | 2013-01-17 | 주식회사 한샘 | Method for embossing on sheet |
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