KR100463984B1 - Manufacturing method of drink its main material is extract of Acanthopanax senticosus Harms - Google Patents
Manufacturing method of drink its main material is extract of Acanthopanax senticosus Harms Download PDFInfo
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- 239000000284 extract Substances 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 239000000463 material Substances 0.000 title description 4
- 241001632410 Eleutherococcus senticosus Species 0.000 title description 2
- 239000002994 raw material Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 4
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 4
- 229940002508 ginger extract Drugs 0.000 claims abstract description 3
- 235000020708 ginger extract Nutrition 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 3
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 3
- 244000061176 Nicotiana tabacum Species 0.000 claims 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims 1
- 244000126002 Ziziphus vulgaris Species 0.000 claims 1
- 235000019206 astragalus extract Nutrition 0.000 claims 1
- 239000002075 main ingredient Substances 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 claims 1
- 240000001439 Opuntia Species 0.000 abstract description 5
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 abstract description 5
- 240000008866 Ziziphus nummularia Species 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 3
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052717 sulfur Inorganic materials 0.000 abstract description 2
- 239000011593 sulfur Substances 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000020712 soy bean extract Nutrition 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 208000002193 Pain Diseases 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000036407 pain Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010063409 Acarodermatitis Diseases 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 241001061264 Astragalus Species 0.000 description 1
- 241000447727 Scabies Species 0.000 description 1
- 241000270708 Testudinidae Species 0.000 description 1
- 244000071378 Viburnum opulus Species 0.000 description 1
- 235000019013 Viburnum opulus Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000002180 anti-stress Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006533 astragalus Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N benzo-alpha-pyrone Natural products C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- 150000004775 coumarins Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 229940057059 monascus purpureus Drugs 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 208000005687 scabies Diseases 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000004233 talus Anatomy 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- 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
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- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 가시오가피를 주원료로한 자양음료의 제조방법에 관한 것으로서,The present invention relates to a method for producing a nourishing beverage containing prickly pear skin,
본 발명의 제조공정은 가시오가피의 원재료인 뿌리, 가지줄기, 잎, 옆매를 구입선별하여 분말화한 후 수분을 증발시켜 수분함량 80%~90%로 하고, 실온 35~40℃에서 황국(홍국, 흑국, 유산균, 납두균)을 원재료의 20~30분지 1의 비율로 접종하여 발효기에 넣어 실온 35~40℃에서 48~72시간 정치 발효시킨 다음 발효된 원재료의 물을 엑기스 추출기로 60~70℃에서 3시간 1차 추출하고 이 추출물을 다른 용기로 옮겨 2차로 물을 가하여 3시간 추출하여 1차 추출액과 2차 추출액을 혼합하며 위 추출액을 농축기에 넣어 건조 엑기스 3%가 되도록 조정하여 가시오가피 엑기스를 얻은 다음 원재료인 가시오가피 엑기스 60중량% 오가피 엑기스 20중량%에 부재료인 두충엑기스 12중량%, 황기엑기스 5중량%, 대추엑기스 2중량%, 생강엑기스 0.5중량%, 올리고당 0.5중량%를 혼합시켜 1회용 비닐팩에 밀봉 포장시켜 제조함을 특징으로 하는 것이다.In the manufacturing process of the present invention, the raw materials of the thorns, roots, branch stems, leaves, side shells are selected and powdered, and then evaporated to make the moisture content 80% to 90%, and the yellow soup (hongguk, Black soup, lactic acid bacteria, naphtha bacteria) inoculated at the rate of 20-30 branch 1 of the raw materials, put into the fermenter and left to ferment for 48-72 hours at room temperature 35-40 ℃, and then the water of the fermented raw materials at 60-70 ℃ with an extractor First extract for 3 hours, transfer this extract to another container, add water for 2 hours, extract for 3 hours, mix primary extract and secondary extract, and put the extract above into a condenser to adjust dry extract to 3% The following raw materials are mixed with 20% by weight of oogapi extract, 20% by weight of oogapi extract, 12% by weight of soybean extract, 5% by weight of sulfur extract, 2% by weight of jujube extract, 0.5% by weight of ginger extract, and 0.5% by weight of oligosaccharide. It is characterized in that it is manufactured by sealing packaging in a plastic pack.
Description
본 발명은 가시오가피를 주원료로한 자양음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a nourishing beverage, which is mainly composed of thorny scabies.
가시오가피는 두릅나무(Araliaceae)과 오가속 식물로 이 오가속 식물은 이창복 저『대한식물도감』에 의하면 한국에는 8종이 자생하고 있다. 이 중의 하나인 가시오가피이다. 학명은 Acanthopanax senticosus Harms이다. 중국 한나라 때의『신농본초경』에 이미 상품으로 분류하고 있는 약목으로 현재까지 한방에서 널리 쓰이고 있는 생약이며, 민간에서도 자양강장제로 사용해 오고 있다.Prickly pears are Araliaceae and Ogax plants. According to Lee Chang-bok's book “The Korea Plant Book”, eight species grow naturally in Korea. One of these is thorns. The scientific name is Acanthopanax senticosus Harms. This medicine is already classified as a commodity in the Chinese New Year, and it is widely used in oriental medicine and has been used as a nourishing tonic in the private sector.
동의학에서의 약효를 보면「눈을 밝게 하며 기를 내리고, 중풍과 뼈마디가 조여드는 것을 치료하며, 오로 칠상(五勞七傷)을 보(補)한다. 명치밑의 아픔과 배아픔을 치료하며, 기를 보하고, 허리가 아픈 것, 다리가 아프고 저린 것, 풍증으로 몸이 약해진 것, 오장이 이완되어(오완증/五緩證) 몸이 허약해 진 것 등을 치료하는데 효능이 있으며, 또한 비위(脾胃)를 보하고 정력과 정수(精髓)를 돕고, 힘줄과 뼈를 튼튼하게 하며 의지를 강하게 하고 오래 먹으면 몸이 가벼워지고 늙지 않는 것으로 알려져 있다.Seeing the effects of synergism, "Brighten the eyes and lower the flag, treat the stroke and bone nodes tightening, and Oro seven statues (五 勞 七 傷) (補). Healing pains and stomach pains under the head, feeling qi, pain in the lower back, pain in the legs and numbness, weakness due to abundance, and loosening of the five intestines Efficacy in the treatment of things, and also to protect the stomach (脾胃) and energy and jeongjeong (精髓), strengthening the tendons and bones, strong will and long eating is known to lighten the body and do not grow old.
가시오가피의 효능과 효과는 경험에 의한 축적이나 1960년대 구 소련의 브레이크만에 의해서 이 가시오가피의 과학적인 약리작용이 밝혀지므로 세계적인 관심사가 되었으며 성분을 보면 배당체 성분인 엘루우테로사이드 8가지가 분류되고 있으며, 지금까지 알려진 바로는 이것들은 리구난류, 쿠마린, 페놀류, 탄닌류 등으로 분리할 수 있다. 이들은 항스트레스작용, 항피로작용, 항산화작용, 면역증강작용, 혈압강하작용, 진정작용 등이 있는 것으로 알려지게 되었다.The efficacy and effect of prickly tortoise has become a global concern since the scientific pharmacological action of this prickly pear is revealed by experience accumulation or the break-up of the former Soviet Union in the 1960s. As far as is known, these can be separated into ligunans, coumarins, phenols and tannins. They have been known to have anti-stress, anti-fatigue, antioxidant, immune enhancing, blood pressure lowering and sedative effects.
또한 가시오가피 잎에는 사포닌 성분인 엘레우테로사이드 I K L M이 있으며 지질 대사를 개선하는 작용과 혈류(血流)를 좋게 하는 작용이 있다고 알려져 있다.In addition, the leaves of prickly thorn have eleuteroside I K L M, a saponin component, and is known to improve lipid metabolism and improve blood flow.
본 발명의 특징은 가시오가피의 뿌리, 가지줄기, 잎 뿐만아니라 사용하지 않았던 열매를 다함께 이용하는데 있으며, 가시오가피의 각부위별 또는 2가지 이상을 혼합 발효하여 성분추출이 용이하게 하는데 있고 발효의 방법으로는 황국(黃麴), 홍국, 흑국 또는 유산균과 납두균을 접종발효 시킨다.A feature of the present invention is to use not only the roots, branches and leaves of thorny ogapi, but also unused fruits, and to facilitate the extraction of components by mixing fermentation of each part or two or more of the thorny ogapi and as a method of fermentation Huangguk (黄 麴), red yeast, black soup or lactic acid bacteria and Baekdu bacteria are fermented.
이하 본 발명의 제조공정을 실시예에 의하여 상세히 설명하면 다음과 같다.Hereinafter, the manufacturing process of the present invention will be described in detail with reference to Examples.
실시예Example
(1). 가시오가피의 원재료인 뿌리, 가지 줄기, 잎, 열매를 구입 선별하여 깨끗이 세척한다.(One). Purify the roots, branch stems, leaves, and berries, which are the raw materials of thorns, and clean them.
(2). 위의 가시오가피 원재료를 거칠게 분말한다.(2). Raw materials are roughly powdered.
(3). 선별한 원재료를 증자 솥에서 위의 부위별 각각 혹은 2가지 이상을 혼합하여 증자한다.(3). Selected raw materials are cooked in a cooker for each of the above parts or by mixing two or more of them.
(4). 증자한 원재료를 바람에 수분을 증발시켜 수분함량 80%~90%로 하고 실온 35~40℃에서 황국(홍국, 흑국, 유산균, 납두균)을 원재료의 20~30분지 1의 비율로 접종한다.(4). The evaporated water is evaporated to increase the water content to 80% ~ 90%, and inoculate yellow soup (hongguk, black soup, lactic acid bacteria, naphtha bacteria) at the rate of 20 ~ 30 branch 1 of the raw material at room temperature 35 ~ 40 ℃.
(5). 접종한 원재료를 발효 상자나 발효기에 넣어 실온 35~40℃에서 48~72시간 정치 발효한다. 때때로 40℃이상 고온일 때 뒤집어 주어 열을 내리고 흰 균사가 생기면 발효를 중단하고 평온에서 24시간 이상 방치한다.(5). The inoculated raw materials are placed in a fermentation box or fermenter and left to ferment for 48 to 72 hours at room temperature of 35 to 40 ° C. Sometimes it is turned over when it is over 40 ℃, lowers the heat and stops fermentation when white hyphae occurs.
(6). 발효된 원재료의 물을 엑기스 추출기로 60~70℃에서 3시간 1차 추출하고 이 추출물을 다른 용기에 옮기고 다시 2차로 물을 가하여 3시간 추출하여 1차 추출액과 2차 추출액을 혼합한다. 물의 가감은 가시오가피 원재료와 물의 비율은 원재료 1에 대해서 4로 한다.(6). The fermented raw water is first extracted for 3 hours at 60 ~ 70 ℃ using an extractor, and the extract is transferred to another container, and then extracted with water for 2 hours, and then mixed with the primary extract and the secondary extract. As water is added or subtracted, the ratio of raw materials to water is 4 for raw materials 1.
(7). 위 추출액을 용도에 따라 건조물로 환산한 엑기스 3%일 때 농축기에서 5~8시간 농축을 하여 건조엑기스 3%가 되도록 조정한다. 건조 엑기스 5%를 요구할 때는 더 장시간 농축하여 가시오가피 엑기스를 얻는다.(7). When the extract is 3% of the extract converted to dry depending on the purpose of the condensate in a concentrator for 5-8 hours to adjust to 3% dry extract. When 5% of dry extract is required, it is concentrated for a longer period of time to obtain a viburnum extract.
(8). 본 발명의 제품을 제조하기 위하여 부재료인 두충, 황기, 대추, 생강을 (7)과 같은 공정으로 엑기스를 추출한다.(8). In order to manufacture the product of the present invention, extracts of subsidiary materials such as tofu, Astragalus, jujube and ginger are extracted in the same process as in (7).
상기와 같은 공정을 거쳐 추출된 원재료와 부재료의 혼합비율은 가시오가피엑기스 60중량%, 오가피엑기스 20중량%, 두충엑기스 12중량%, 황기엑기스 5중량%, 대추엑기스 2중량%, 생강엑기스 0.5중량%, 올리고당 0.5중량%로 혼합한다.The mixing ratio of the raw materials and the subsidiary materials extracted through the above process is 60% by weight of oogapi extract, 20% by weight of oogapi extract, 12% by weight of Tohchung extract, 5% by weight of sulfur extract, 2% by weight of jujube extract, 0.5% by weight of ginger extract. And 0.5% by weight of oligosaccharides.
상기와 같이 혼합되는 원재료와 부재료를 혼합기에 넣어 골고루 혼합시킨 다음 80㎖의 1회용 비닐팩에 넣어 밀봉 포장시킨다음 30개 또는 60개씩 상자에 담아 출하한다.Put the raw materials and subsidiary materials to be mixed as above into the mixer, mix them evenly, and then put them in 80ml disposable plastic packs and seal them and then ship them in boxes of 30 or 60 pieces.
상기와 같이 제조되는 본 발명의 가시오가피엑기스 자양음료는 붉은홍(紅) 황색을 띄는 음료로서 가시오가피 특유의 향과 맛이 나는 건강자양음료로 즐겨 음용할 수가 있는 특징이 있는 것이다.Prickly pear extract extract nourishment beverage of the present invention prepared as described above is characterized by reddish yellow (음료) enjoyable drink as a healthy nourishment drink with a distinctive flavor and taste of prickly pear.
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| CN103720733A (en) * | 2014-01-23 | 2014-04-16 | 程钰翔 | Preparation method of manyprickle acanthopanax root extract |
| KR101505421B1 (en) | 2013-10-01 | 2015-03-27 | 배기호 | Acanthopanax Drink and Manufacturing method of the same |
| KR20170024804A (en) | 2015-08-26 | 2017-03-08 | 철원친환경영농조합법인 | Food composition comprising organically grown siberian ginseng, onion and ginger enzyme and method of manufacturing the same |
Families Citing this family (1)
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| KR101390160B1 (en) * | 2008-09-18 | 2014-04-29 | 주식회사 에이치앤비티 | Fermentation increases antidiabetic effects of Acanthopanax Senticosus |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101505421B1 (en) | 2013-10-01 | 2015-03-27 | 배기호 | Acanthopanax Drink and Manufacturing method of the same |
| CN103720733A (en) * | 2014-01-23 | 2014-04-16 | 程钰翔 | Preparation method of manyprickle acanthopanax root extract |
| KR20170024804A (en) | 2015-08-26 | 2017-03-08 | 철원친환경영농조합법인 | Food composition comprising organically grown siberian ginseng, onion and ginger enzyme and method of manufacturing the same |
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