KR100870139B1 - Beverage comprising gastrodia elata extract, brown rice-phellinus linteus extract, raw material of herb medicine extract and preparation method thereof - Google Patents
Beverage comprising gastrodia elata extract, brown rice-phellinus linteus extract, raw material of herb medicine extract and preparation method thereof Download PDFInfo
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- KR100870139B1 KR100870139B1 KR1020070134607A KR20070134607A KR100870139B1 KR 100870139 B1 KR100870139 B1 KR 100870139B1 KR 1020070134607 A KR1020070134607 A KR 1020070134607A KR 20070134607 A KR20070134607 A KR 20070134607A KR 100870139 B1 KR100870139 B1 KR 100870139B1
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- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001629 suppression Effects 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
- A23L2/38—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
- 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
- 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
Abstract
Description
본 발명은 천마추출물(gastrodia elata extract), 현미상황버섯추출물(brown rice-Phellinus linteus extract), 한약재추출물(raw material of herb medicine extract)이 포함된 음료 및 이의 제조방법에 관한 것으로서 보다 상세하게는 종래 음료에 있어서, 천마추출물, 현미상황버섯추출물, 한약재추출물이 포함하도록 하여 영양성, 기능성을 향상시킨 음료 및 이의 제조방법에 관한 것이다.The present invention is a cheonma extract (gastrodia elata extract, brown rice-Phellinus linteus extract, a beverage containing the raw material of herb medicine extract, and a method for preparing the same. The present invention relates to a beverage and a method for preparing the same, which include nutrient extracts and herbal extracts.
고령화 사회(aging society)에서 고령 사회(aged society)로 넘어감에 따라 국민의료비의 증가를 막기 위해서 노인성 질병중 고혈압, 치매, 중풍 등의 고령자에게 발생하기 쉬운 질환 및 질병에 대한 치료중심의 의료에서 예방중심으로의 전환이 요구되고 있다.In order to prevent the increase of national medical expenses as it moves from an aging society to an aged society, the treatment-oriented medical treatment for diseases and diseases that are likely to occur in elderly people, such as hypertension, dementia, and stroke A shift to prevention is required.
이러한 고령자에게 발생하기 쉬운 질환 및 질병을 예방하기 위해서는 질좋은 영양, 충분한 휴식, 좋은 음료를 섭취해야 한다.To prevent diseases and diseases that are likely to occur in these elderly people should eat good nutrition, plenty of rest, good drinks.
상기의 좋은 음료는 물(water)이 대표적이며, 물 이외의 고령자에게 발생하기 쉬운 질환 및 질병을 예방하기 위한 성분의 기능성물질이 첨가된 음료수 또한 포함한다.The above-mentioned good drinks are representative of water, and also include drinks in which functional substances of ingredients for preventing diseases and diseases which are likely to occur in elderly people other than water are added.
고령자에게 발생하기 쉬운 질환 및 질병을 예방하기 위해서는 질좋은 영양성분을 식품 섭취를 통하여 인간의 건강 상태를 지속 혹은 개선하여야 하고 이외에도 만성질환 발생을 억제할 수 있는 기능을 향상시킨 음료가 필요하다.In order to prevent diseases and diseases that are likely to occur in the elderly, it is necessary to maintain or improve the human health state through the intake of high-quality nutrients, and in addition to the drink that has improved the function to suppress the occurrence of chronic diseases.
세계 식품산업 시장정보를 전문적으로 제공하는 기업인 저스트-푸드 닷컴(Just-food.com)의 조사결과에 따르면, 빠르게 성장하고 있는 세계 기능성식품 시장은 지역적으로 볼 때 그 규모 면에서 일본시장이 38％로 1위, 그 뒤를 이어 미국과 유럽공동체(EU)가 각각 31％ 씩을 차지하고 있는 것으로 나타났다. 특히 EU와 일본에서는 기능성 유제품류가 매우 중요하게 인식되어 기능성 식품 전체 판매액 중 40％ 이상의 비중을 차지하는 것으로 조사되었다. Just-food.com, a company that specializes in providing global food industry market information, shows that the fast-growing global functional food market is 38% of the Japanese market in size. Ranked first, followed by the United States and the European Union (31%). In particular, functional dairy products are very important in the EU and Japan, accounting for over 40% of total sales of functional foods.
전세계적으로 고령화 사회(aging society)에서 고령 사회(aged society)로 넘어감에 따라 국민의료비의 증가를 막기 위해서 치료중심의 의료에서 예방중심의 의료로 전환이 요망되고 있으며, 이에 정부도 "바이오 기능성 식품"에 대한 중요성과 그 역할에 주목하게 되었으며 식품을 통한 질병의 예방에 대처하려는 움직임도 활발히 전개 되고 있다.As the transition from an aging society to an aged society around the world, there is a demand for a transition from treatment-oriented to preventive-based medicine to prevent the increase in national medical expenses. The importance of food and its role has been paid attention to, and the movement to cope with the prevention of diseases through food is actively being developed.
이에 본 발명에서는 우수한 기능성을 지닌 천마, 현미상황버섯추출물, 한약 재추출물을 포함하는 음료를 제공하고자 한다. Therefore, the present invention is to provide a beverage containing cheonma, brown rice mushroom extract, herbal re-extract with excellent functionality.
본 발명의 구성성분의 하나인 천마는 난초과에 속하는 다년초로서 뽕나무 버섯속균사와 공생하며 땅속의 괴경을 가진다. 이 괴경에 대해서는 신농본초경, 본초학, 동의보감, 향약집성방을 비롯한 여러 본초 문헌들에 기록되어 있기를 중풍, 전간(발작, 지랄병), 수족마비, 두통과 현기증 등을 치료하는데 이용하였으며 약성이 평성무독한 약재로 알려져 있다. One of the constituents of the present invention, Cheonma is a perennial herb belonging to the orchid family, symbiotic with mulberry mushroom genus mycelium and has tubers in the ground. This tuber was recorded in various herbal documents including neural herbaceous, herbalism, consent and medicinal herb, and used to treat stroke, stroke, seizures, hand and foot paralysis, headache and dizziness. It is known as a medicine.
본 발명의 구성성분의 다른 하나인 현미상황버섯추출물에서 상황버섯은 진흙버섯류 담자균문, 민주름버섯목, 소나무비늘과에 속하는 진흙버섯속의 균류를 지칭하는 버섯으로 뽕나무 줄기에 자생하며 버섯 유래의 고분자 다당류들의 항암 및 면역증강효과 등의 약리활성을 나타내는 물질은 특이적 구조를 갖는 베타-글루칸(β-glucan)성 다당류와 여러 가지 우리 몸을 보호해 주는 생약제들이 함유된 제품으로 항암, 면역활성 및 항산화, 항돌연변이원성 효과가 있는 것으로 알져지고 있다.In the brown rice mushroom extract, which is one of the constituents of the present invention, the situation mushroom is a mushroom that refers to the fungus of the mud mushroom belonging to the mud mushrooms, fungi, democratic mushrooms and pine scales, and grows on the stems of mulberry and is a mushroom-derived polymer. Substances that exhibit pharmacological activity such as anti-cancer and immuno-enhancing effects of polysaccharides are products containing beta-glucan polysaccharides with specific structures and herbal medicines that protect our bodies. It is known to have antioxidant and antimutagenic effects.
본 발명은 영양성, 기능성을 향상시킨 음료 및 이의 제조방법을 제공하고자 한다.The present invention is to provide a beverage and a method of manufacturing the improved nutrition and functionality.
본 발명은 종래 음료에 있어서, 천마추출물, 현미상황버섯추출물, 한약재추출물이 포함하도록 하여 영양성, 기능성을 향상시킨 음료 및 이의 제조방법을 제공하고자 한다.The present invention is to provide a beverage and a method for producing the same by improving the nutritional and functional properties, including the cheonma extract, brown rice situation mushroom extract, herbal medicine extract in the conventional beverage.
본 발명의 음료는 천마추출물, 현미상황버섯추출물, 한약재추출물이 포함되어 있어 상기 성분에 의해 영양성, 기능성을 지닌 음료를 제공할 수 있다.The beverage of the present invention includes cheonma extract, brown rice mushroom extract, herbal medicine extracts can provide a beverage with nutrition and functionality by the above ingredients.
본 발명의 음료는 천마추출물, 현미상황버섯추출물, 한약재추출물 이외에도 기능성물질을 추가로 더 포함되어 있어 천마추출물, 현미상황버섯추출물, 한약재추출물, 기능성물질에 의해 영양성, 기능성을 지닌 음료를 제공할 수 있다.The beverage of the present invention further comprises a functional substance in addition to the cheonma extract, brown rice mushroom extract, herbal medicine extracts can provide a drink with nutrition, functionality by cheonma extract, brown rice mushroom extract, herbal medicine extract, functional material have.
본 발명은 영양성, 기능성을 지닌 음료를 나타낸다.The present invention represents a beverage with nutrition and functionality.
본 발명은 천마추출물, 현미상황버섯추출물, 한약재추출물이 포함되어 있어 상기 성분에 의해 영양성, 기능성을 지닌 음료를 나타낸다.The present invention contains a cheonma extract, brown rice mushroom extract, medicinal herb extracts represent a beverage with nutrition and functionality by the above ingredients.
본 발명은 음료에 있어서, 천마추출물, 현미상황버섯추출물, 한약재추출물을 포함하는 음료를 나타낸다.The present invention, in the beverage, represents a beverage comprising cheonma extract, brown rice mushroom extract, herbal medicine extract.
상기 본 발명의 음료는 천마추출물 100중량부에 대하여 현미상황버섯추출물 10∼100중량부, 한약재추출물 10∼100중량부를 포함할 수 있다.The beverage of the present invention may include 10 to 100 parts by weight of brown rice mushroom extract, 10 to 100 parts by weight of herbal extracts based on 100 parts by weight of cheonma extract.
상기에서 천마추출물은 천마를 주재료로 하여 열수를 이용한 열수 추출물, 유기용매를 이용한 유기용매 추출물 중에서 선택된 어느 하나 이상을 사용할 수 있다. The cheonma extract may be any one or more selected from hot water extracts using hot water, organic solvent extracts using an organic solvent as a main material.
상기의 천마추출물은 천마를 천마 중량 대비 3∼15배량의 정제수에 첨가하고 80∼120℃의 온도에서 최초 정제수의 부피 대비 5∼50％가 될 때까지 추출하여 얻을 수 있다.The cheonma extract can be obtained by adding cheonma to 3 to 15 times the amount of purified water to the weight of cheonma and extracted until it is 5 to 50% of the volume of the first purified water at a temperature of 80 ~ 120 ℃.
상기의 천마추출물은 천마를 천마 중량 대비 2∼5배량의 유기용매에 첨가하고 60∼70℃에서 5∼72시간 동안 추출하여 얻을 수 있다. 이때 상기의 유기용매는 탄소수가 1 내지 10개인 알코올 용매를 사용할 수 있으며, 바람직하게는 에탄올을 사용할 수 있고, 보다 더 바람직하게는 70∼99.9％ 농도의 에탄올을 사용할 수 있다. The cheonma extract can be obtained by adding cheonma to the organic solvent of 2 to 5 times the weight of cheonma and extracted for 5 to 72 hours at 60 ~ 70 ℃. In this case, the organic solvent may be an alcohol solvent having 1 to 10 carbon atoms, preferably ethanol, and more preferably 70 to 99.9% ethanol.
상기에서 현미상황버섯추출물은 하기의 (1)단계 내지 (4)단계에 의해 얻을 수 있다.The brown rice mushroom extract can be obtained by the following steps (1) to (4).
(1)멸균한 현미를 멸균한 증류수와 혼합한다. 이때 멸균 현미은 멸균 현미 중량 대비 1.5∼3.0배의 멸균 증류수에 넣고 10분∼2시간 동안 1∼20rpm으로 혼합 한다. (1) Sterilized brown rice is mixed with sterilized distilled water. The sterile brown rice is put into sterile distilled water 1.5 to 3.0 times the weight of sterile brown rice and mixed at 1 to 20 rpm for 10 minutes to 2 hours.
(2)혼합이 끝난 후 현미를 건져내어 물기를 없앤 후 120∼130℃에서 1∼3시간 동안 바람직하게는 121℃에서 2시간 동안 현미의 멸균 공정을 실시한다.(2) After the mixing is completed, the brown rice is taken out and drained, and then sterilized with brown rice for 1 to 3 hours at 120 to 130 ° C., preferably at 121 ° C. for 2 hours.
(3)멸균한 현미 200g에 대하여 상황버섯 균주 10ml를 접종하고 30∼40℃에서 10∼30일 동안, 바람직하게는 30℃에서 20일 동안 배양하여 현미상황버섯배양물을 얻는다. 상기에서 상황버섯 균주의 일예로 목질진흙버섯(Phellinus linteus) 균주를 사용할 수 있다. (3) Inoculate 10 ml of S. mushroom strain against 200 g of sterile brown rice and incubate at 30 to 40 ° C. for 10 to 30 days, preferably at 30 ° C. for 20 days to obtain brown rice mushroom culture. As an example of the above situation mushroom strains, woody mud mushrooms (Phellinus linteus) strain may be used.
(4)상기 현미상황버섯 배양물을 현미상황버섯배양물 중량 대비 3∼15배량의 정제수에 첨가하고 80∼120℃의 온도에서 최초 정제수의 부피 대비 5∼50％가 될 때까지 추출하여 현미상황버섯추출물을 얻는다.(4) The brown rice mushroom culture is added to 3-15 times the purified water by weight of brown rice mushroom culture and extracted until it is 5-50% of the volume of the first purified water at a temperature of 80-120 ℃ Get a mushroom extract.
상기에서 한약재추출물은 당귀, 황기, 감초, 황금, 복분자, 산수유, 두충, 두충피, 산약, 대추, 토사자, 사상자, 구기자, 오미자, 오가피, 백작약, 홍삼, 인삼, 수삼, 장뇌삼, 유근피 중에서 선택된 어느 하나 이상의 한약재로부터 얻은 추출물을 사용할 수 있다.The herb extract is selected from Angelica, Astragalus, Licorice, Golden, Bokbunja, Cornus, Tofu, Scalp, Peony, Jujube, Tosa, casualty, Gugija, Schisandra chinensis, Ogapi, Count, Red ginseng, Ginseng, Fresh ginseng, Camphor ginseng Extracts from one or more herbal medicines can be used.
상기에서 한약재추출물은 천마추출물과 동일한 방법을 이용하여 당귀, 황기, 감초, 황금, 복분자, 산수유, 두충, 두충피, 산약, 대추, 토사자, 사상자, 구기자, 오미자, 오가피, 백작약, 홍삼, 인삼, 수삼, 장뇌삼, 유근피 중에서 선택된 어느 하나 이상의 한약재로부터 얻은 한약재추출물을 얻을 수 있다.The herbal extracts in the above method using the same method as the cheonma extract, Angelica, Astragalus, Licorice, Golden, Bokbunja, Cornus, Tofu, Tofu peel, Tofu, Jujube, Tosa, Casualties, Gugija, Schisandra chinensis, Ogapi, Baekjak, Red ginseng, Ginseng, Chinese herbal medicine extract obtained from any one or more of the selected herbal medicines from ginseng, camphor ginseng, and root roots can be obtained.
상기 본 발명의 음료는 음료의 기능성을 향상시키기 위해 천마추출물 100중량부에 대하여 기능성물질 1∼50중량부를 천마추출물, 현미상황버섯추출물, 한약재 추출물 이외에 추가로 더 포함할 수 있다.The beverage of the present invention may further include 1 to 50 parts by weight of the functional material, cheonma extract, brown rice mushroom extract, herbal medicine extract with respect to 100 parts by weight of cheonma extract to improve the functionality of the beverage.
상기에서 기능성물질은 액상과당, 올리고당, 알로에, 클로렐라, 스쿠알렌, 자몽씨, 포도씨, 유자씨, 모과씨, 자몽, 포도, 유자씨, 모과, 은행, 은행잎, 아스파라긴산, 루이보스티, 우롱차, 녹차, 보이차, 레즈베라트롤, 비타민 C, 비타민 B, 토코페롤, 동충하초, 복령, 마늘, 양파, 올리브, 검은콩, 브로콜리, 매실, 안토시아닌, 클로로겐산, 딸기, 가지, 팥, 카카오, β-카로틴, 베타씨토스테롤, 케르세틴, 세사미놀, 세사몰, 세사몰린, 오징어먹물, 낙지먹물, 옥수수수염, 가르시니아캄보지아, 히비스커스, 대나무잎, 부추, 둥글레, 감잎, 뽕잎, 작설, 현미, 보리, 결명자, 쑥 중에서 선택된 어느 하나 이상을 사용할 수 있다.The functional substance is liquid fructose, oligosaccharide, aloe, chlorella, squalene, grapefruit seed, grape seed, citron seed, quince seed, grapefruit, grape, citron seed, quince, ginkgo, ginkgo biloba, aspartic acid, rooibos tea, oolong tea, green tea, boy Tea, Resveratrol, Vitamin C, Vitamin B, Tocopherol, Cordyceps Sinensis, Fuling, Garlic, Onion, Olive, Black Bean, Broccoli, Plum, Anthocyanin, Chloroic Acid, Strawberry, Eggplant, Red Bean, Cacao, β-Carotene, Beta-Cito Sterol, quercetin, sesaminol, sesamol, sesamolin, squid ink, octopus ink, corn beard, garcinia cambogia, hibiscus, bamboo leaf, leek, round, persimmon leaf, mulberry leaf, crop, brown rice, barley, deficiency, mugwort You can use more than one.
상기의 기능성물질은 분말 형태로 사용할 수 있다.The functional material may be used in powder form.
상기의 기능성물질은 분쇄기로 분말화한 분말 형태로 사용할 수 있다.The functional material may be used in the form of powder powdered by a mill.
상기의 기능성물질은 분쇄기로 분말화하여 입자크기가 0.01∼1mm인 분말 형태로 사용할 수 있다.The functional material may be used in the form of a powder having a particle size of 0.01 ~ 1mm by powdering with a grinder.
상기의 기능성물질은 추출물 형태로 사용할 수 있다.The functional material may be used in the form of an extract.
상기의 기능성물질은 열수를 이용하여 추출한 열수추출물 형태로 사용할 수 있다. 이때 기능성물질의 열수 추출의 일예로서 기능성물질을 기능성물질 중량 대비 3∼15배량의 정제수에 첨가하고 80∼120℃의 온도에서 최초 정제수의 부피 대비 5∼50％가 될 때까지 추출할 수 있다.The functional material may be used in the form of hot water extract extracted using hot water. In this case, as an example of hot water extraction of the functional material, the functional material may be added to 3 to 15 times the amount of purified water by weight of the functional material and extracted until it is 5 to 50% of the volume of the first purified water at a temperature of 80 to 120 ° C.
상기의 기능성물질은 유기용매를 이용하여 추출한 유기용매추출물 형태로 사용할 수 있다. 이때 기능성물질의 열수 추출의 일예로서 기능성물질을 기능성물질 중량 대비 2∼5배량의 유기용매에 첨가하고 60∼70℃에서 5∼72시간 동안 추출할 수 있다.The functional material may be used in the form of an organic solvent extract extracted using an organic solvent. At this time, as an example of the hot water extraction of the functional material, the functional material may be added to the organic solvent of 2 to 5 times the weight of the functional material and extracted for 5 to 72 hours at 60 to 70 ℃.
상기에서 유기용매는 탄소수가 1 내지 10개인 알코올 용매를 사용할 수 있다.The organic solvent may be an alcohol solvent having 1 to 10 carbon atoms.
상기에서 유기용매는 에탄올을 사용할 수 있다.In the organic solvent may be used ethanol.
상기에서 유기용매는 70∼99.9％ 농도의 에탄올을 사용할 수 있다. As the organic solvent, ethanol of 70 to 99.9% concentration may be used.
본 발명은 천마추출물, 현미상황버섯추출물, 한약재추출물이 포함된 음료의 제조방법을 포함한다.The present invention includes a method for producing a beverage containing cheonma extract, brown rice mushroom extract, herbal medicine extract.
본 발명의 천마추출물, 현미상황버섯추출물, 한약재추출물이 포함된 음료의 제조방법은 음료 제조에 있어서, 천마추출물, 현미상황버섯추출물, 한약재추출물을 혼합하는 단계를 포함한다.Cinnamon extract of the present invention, brown rice mushroom extract, a method for producing a beverage containing herbal medicine extract comprises the step of mixing the cheonma extract, brown rice mushroom extract, herbal medicine extract in the beverage preparation.
상기 본 발명의 음료 제조시는 천마추출물 100중량부에 대하여 현미상황버섯추출물 10∼100중량부, 한약재추출물 10∼100중량부를 포함할 수 있다.When preparing the beverage of the present invention may include 10 to 100 parts by weight of brown rice mushroom extract, 10 to 100 parts by weight of herbal extracts based on 100 parts by weight of cheonma extract.
상기에서 천마추출물은 천마를 주재료로 하여 열수를 이용한 열수 추출물, 유기용매를 이용한 유기용매 추출물 중에서 선택된 어느 하나 이상을 사용할 수 있다. The cheonma extract may be any one or more selected from hot water extracts using hot water, organic solvent extracts using an organic solvent as a main material.
상기의 천마추출물은 천마를 천마 중량 대비 3∼15배량의 정제수에 첨가하고 80∼120℃의 온도에서 최초 정제수의 부피 대비 5∼50％가 될 때까지 추출하여 얻을 수 있다.The cheonma extract can be obtained by adding cheonma to 3 to 15 times the amount of purified water to the weight of cheonma and extracted until it is 5 to 50% of the volume of the first purified water at a temperature of 80 ~ 120 ℃.
상기의 천마추출물은 천마를 천마 중량 대비 2∼5배량의 유기용매에 첨가하고 60∼70℃에서 5∼72시간 동안 추출하여 얻을 수 있다. 이때 상기의 유기용매는 탄소수가 1 내지 10개인 알코올 용매를 사용할 수 있으며, 바람직하게는 에탄올을 사용할 수 있고, 보다 더 바람직하게는 70∼99.9％ 농도의 에탄올을 사용할 수 있다. The cheonma extract can be obtained by adding cheonma to the organic solvent of 2 to 5 times the weight of cheonma and extracted for 5 to 72 hours at 60 ~ 70 ℃. In this case, the organic solvent may be an alcohol solvent having 1 to 10 carbon atoms, preferably ethanol, and more preferably 70 to 99.9% ethanol.
상기에서 현미상황버섯추출물은 하기의 (1)단계 내지 (4)단계에 의해 얻을 수 있다.The brown rice mushroom extract can be obtained by the following steps (1) to (4).
(1)멸균한 현미를 멸균한 증류수와 혼합한다. 이때 멸균 현미은 멸균 현미 중량 대비 1.5∼3.0배의 멸균 증류수에 넣고 10분∼2시간 동안 1∼20rpm으로 혼합한다. (1) Sterilized brown rice is mixed with sterilized distilled water. At this time, sterilized brown rice is put into sterile distilled water 1.5 to 3.0 times the weight of sterile brown rice and mixed at 1 to 20 rpm for 10 minutes to 2 hours.
(2)혼합이 끝난 후 현미를 건져내어 물기를 없앤 후 120∼130℃에서 1∼3시간 동안 바람직하게는 121℃에서 2시간 동안 현미의 멸균 공정을 실시한다.(2) After the mixing is completed, the brown rice is taken out and drained, and then sterilized with brown rice for 1 to 3 hours at 120 to 130 ° C., preferably at 121 ° C. for 2 hours.
(3)멸균한 현미 200g에 대하여 상황버섯 균주 10ml를 접종하고 30∼40℃에서 10∼30일 동안, 바람직하게는 30℃에서 20일 동안 배양하여 현미상황버섯배양물을 얻는다. 상기에서 상황버섯 균주의 일예로 목질진흙버섯(Phellinus linteus) 균주를 사용할 수 있다. (3) Inoculate 10 ml of S. mushroom strain against 200 g of sterile brown rice and incubate at 30 to 40 ° C. for 10 to 30 days, preferably at 30 ° C. for 20 days to obtain brown rice mushroom culture. As an example of the above situation mushroom strains, woody mud mushrooms (Phellinus linteus) strain may be used.
(4)상기 현미상황버섯 배양물을 현미상황버섯배양물 중량 대비 3∼15배량의 정제수에 첨가하고 80∼120℃의 온도에서 최초 정제수의 부피 대비 5∼50％가 될 때까지 추출하여 현미상황버섯추출물을 얻는다.(4) The brown rice mushroom culture is added to 3-15 times the purified water by weight of brown rice mushroom culture and extracted until it is 5-50% of the volume of the first purified water at a temperature of 80-120 ℃ Get a mushroom extract.
상기에서 한약재추출물은 당귀, 황기, 감초, 황금, 복분자, 산수유, 두충, 두충피, 산약, 대추, 토사자, 사상자, 구기자, 오미자, 오가피, 백작약, 홍삼, 인삼, 수삼, 장뇌삼, 유근피 중에서 선택된 어느 하나 이상의 한약재로부터 얻은 추출물을 사용할 수 있다.The herb extracts are selected from Angelica, Astragalus, Licorice, Golden, Bokbunja, Cornus, Tobacco, Scalp, Peony, Jujube, Tosa, casualty, Gugija, Schisandra chinensis, Ogapi, Baekjak, Red ginseng, Ginseng, Fresh ginseng, Camphor ginseng, Yugeunpi Extracts from one or more herbal medicines can be used.
상기에서 한약재추출물은 천마추출물과 동일한 방법을 이용하여 당귀, 황기, 감초, 황금, 복분자, 산수유, 두충, 두충피, 산약, 대추, 토사자, 사상자, 구기자, 오미자, 오가피, 백작약, 홍삼, 인삼, 수삼, 장뇌삼, 유근피 중에서 선택된 어느 하나 이상의 한약재로부터 얻은 한약재추출물을 얻을 수 있다.The herbal extracts in the above method using the same method as the cheonma extract, Angelica, Astragalus, Licorice, Golden, Bokbunja, Cornus, Tofu, Tofu peel, Tofu, Jujube, Tosa, Casualties, Gugija, Schisandra chinensis, Ogapi, Baekjak, Red ginseng, Ginseng, Chinese herbal medicine extract obtained from any one or more of the selected herbal medicines from ginseng, camphor ginseng, and root roots can be obtained.
상기 본 발명의 음료 제조시 음료의 기능성을 향상시키기 위해 천마추출물 100중량부에 대하여 기능성물질 1∼50중량부를 천마추출물, 현미상황버섯추출물, 한약재추출물 이외에 추가로 더 포함할 수 있다.In order to improve the functionality of the beverage in the production of the beverage of the present invention, 1 to 50 parts by weight of functional substances with respect to 100 parts by weight of cheonma extract may be further included in addition to cheonma extract, brown rice mushroom extract, herbal medicine extract.
상기에서 기능성물질은 액상과당, 올리고당, 알로에, 클로렐라, 스쿠알렌, 자몽씨, 포도씨, 유자씨, 모과씨, 자몽, 포도, 유자씨, 모과, 은행, 은행잎, 아스파라긴산, 루이보스티, 우롱차, 녹차, 보이차, 레즈베라트롤, 비타민 C, 비타민 B, 토코페롤, 동충하초, 복령, 마늘, 양파, 올리브, 검은콩, 브로콜리, 매실, 안토시아닌, 클로로겐산, 딸기, 가지, 팥, 카카오, β-카로틴, 베타씨토스테롤, 케르세틴, 세사미놀, 세사몰, 세사몰린, 오징어먹물, 낙지먹물, 옥수수수염, 가르시니아캄보지아, 히비스커스, 대나무잎, 부추, 둥글레, 감잎, 뽕잎, 작설, 현미, 보리, 결명자, 쑥 중에서 선택된 어느 하나 이상을 사용할 수 있다.The functional substance is liquid fructose, oligosaccharide, aloe, chlorella, squalene, grapefruit seed, grape seed, citron seed, quince seed, grapefruit, grape, citron seed, quince, ginkgo, ginkgo biloba, aspartic acid, rooibos tea, oolong tea, green tea, boy Tea, Resveratrol, Vitamin C, Vitamin B, Tocopherol, Cordyceps Sinensis, Fuling, Garlic, Onion, Olive, Black Bean, Broccoli, Plum, Anthocyanin, Chloroic Acid, Strawberry, Eggplant, Red Bean, Cacao, β-Carotene, Beta-Cito Sterol, quercetin, sesaminol, sesamol, sesamolin, squid ink, octopus ink, corn beard, garcinia cambogia, hibiscus, bamboo leaf, leek, round, persimmon leaf, mulberry leaf, crop, brown rice, barley, deficiency, mugwort You can use more than one.
상기의 기능성물질은 분말 형태로 사용할 수 있다.The functional material may be used in powder form.
상기의 기능성물질은 분쇄기로 분말화한 분말 형태로 사용할 수 있다.The functional material may be used in the form of powder powdered by a mill.
상기의 기능성물질은 분쇄기로 분말화하여 입자크기가 0.01∼1mm인 분말 형태로 사용할 수 있다.The functional material may be used in the form of a powder having a particle size of 0.01 ~ 1mm by powdering with a grinder.
상기의 기능성물질은 추출물 형태로 사용할 수 있다.The functional material may be used in the form of an extract.
상기의 기능성물질은 열수를 이용하여 추출한 열수추출물 형태로 사용할 수 있다. 이때 기능성물질의 열수 추출의 일예로서 기능성물질을 기능성물질 중량 대비 3∼15배량의 정제수에 첨가하고 80∼120℃의 온도에서 최초 정제수의 부피 대비 5∼50％가 될 때까지 추출할 수 있다.The functional material may be used in the form of hot water extract extracted using hot water. In this case, as an example of hot water extraction of the functional material, the functional material may be added to 3 to 15 times the amount of purified water by weight of the functional material and extracted until it is 5 to 50% of the volume of the first purified water at a temperature of 80 to 120 ° C.
상기의 기능성물질은 유기용매를 이용하여 추출한 유기용매추출물 형태로 사용할 수 있다. 이때 기능성물질의 열수 추출의 일예로서 기능성물질을 기능성물질 중량 대비 2∼5배량의 유기용매에 첨가하고 60∼70℃에서 5∼72시간 동안 추출할 수 있다.The functional material may be used in the form of an organic solvent extract extracted using an organic solvent. At this time, as an example of the hot water extraction of the functional material, the functional material may be added to the organic solvent of 2 to 5 times the weight of the functional material and extracted for 5 to 72 hours at 60 to 70 ℃.
상기에서 유기용매는 탄소수가 1 내지 10개인 알코올 용매를 사용할 수 있다.The organic solvent may be an alcohol solvent having 1 to 10 carbon atoms.
상기에서 유기용매는 에탄올을 사용할 수 있다.In the organic solvent may be used ethanol.
상기에서 유기용매는 70∼99.9％ 농도의 에탄올을 사용할 수 있다.As the organic solvent, ethanol of 70 to 99.9% concentration may be used.
본 발명의 천마추출물, 현미상황버섯추출물, 한약재추출물이 포함된 음료의 제조에 있어서, 상기 천마추출물, 현미상황버섯추출물, 한약재추출물 이외에 통상적으로 음료에 사용되는 성분을 첨가제로써 포함할 수 있다.In the preparation of the beverage containing the cheonma extract, brown rice sang mushroom extract, the herbal medicine extract of the present invention, in addition to the cheonma extract, brown rice sang mushroom extract, medicinal herb extract may include components commonly used in beverages as additives.
상기 첨가제는 음료 제조시 사용되는 통상적인 성분으로서 당업자가 적의 선택하여 사용할 수 있고, 본 발명에서 필수 구성성분이 아니므로 이에 대한 자세한 내용은 생략하기로 한다.The additives may be used by those skilled in the art as conventional ingredients used in the manufacture of beverages, and are not essential components in the present invention, and thus details thereof will be omitted.
본 발명의 천마추출물, 현미상황버섯추출물, 한약재추출물이 포함된 음료 및 이의 제조방법에 대해 다양한 성분, 조건으로 실시한바, 본 발명의 목적을 달성하기 위해서는 상기에서 언급한 조건에 의해 천마추출물, 현미상황버섯추출물, 한약재추출물이 포함된 음료의 제조방법을 제공하는 것이 바람직하다.The cheonma extract, brown rice situation mushroom extract of the present invention, the beverage containing the medicinal herb extracts and the preparation method thereof were carried out in various components, conditions, to achieve the object of the present invention cheonma extract, brown rice It is desirable to provide a method for producing a beverage containing a situation mushroom extract, a herbal extract.
이하 본 발명의 내용을 제조예, 실시예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the contents of the present invention will be described in detail through production examples, examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.
<제조예 1> 천마추출물의 제조Preparation Example 1 Preparation of Cinnamon Extract
천마를 세척한 후 물기를 제거한 다음 1.5±0.5cm 길이로 천마를 분쇄한 다음 천마를 천마 중량 대비 5배량의 정제수에 첨가하고 90℃의 온도에서 최초 정제수의 부피 대비 25％가 될 때까지 추출하여 천마추출물을 제조하였다.After washing the horses, remove the water and pulverize the horses to 1.5 ± 0.5cm length, and then add the horses to the purified water of 5 times the weight of the horses, and extract it until it reaches 25% of the volume of the original purified water at the temperature of 90 ℃. Cheonma extract was prepared.
<제조예 2> 현미상황버섯추출물의 제조Preparation Example 2 Preparation of Brown Rice Mushroom Extract
하기 (1)단계 내지 (4)의 단계를 이용하여 현미상황버섯추출물을 제조하였다.The brown rice mushroom extract was prepared using the following steps (1) to (4).
(1)현미를 3회 동안 수세한 후 10시간 동안 정제수에 침지한 다음 121℃에서 30분 동안 멸균하였다. 상기 멸균한 현미를 멸균한 증류수와 혼합한다. 이때 멸균 현미은 멸균 현미 중량 대비 2배의 멸균 증류수에 넣고 2시간 동안 10rpm으로 혼합하였다. (1) After washing the rice three times, it was immersed in purified water for 10 hours and then sterilized for 30 minutes at 121 ℃. The sterile brown rice is mixed with sterile distilled water. At this time, sterile brown rice was put into sterile distilled water twice the weight of sterile brown rice and mixed at 10rpm for 2 hours.
(2)혼합이 끝난 후 현미를 건져내어 물기를 없앤 후 121℃에서 2시간 동안 현미의 멸균 공정을 실시하였다.(2) After the mixing was completed, the brown rice was removed to remove water, and sterilization was performed for 2 hours at 121 ° C.
(3)멸균한 현미 200g에 대하여 상황버섯 균주 10ml를 접종하고 30℃에서 20일 동안 배양하여 현미상황버섯배양물을 얻었다. 상기에서 상황버섯 균주로 목질진흙버섯(Phellinus linteus) 균주를 사용하였다. (3) To 200g of sterilized brown rice inoculated 10ml of mushroom mushroom strain and incubated for 20 days at 30 ℃ to obtain a brown rice mushroom culture. As the situation mushroom strain, woody fungi (Phellinus linteus) strain was used.
(4)상기 현미상황버섯 배양물을 현미상황버섯배양물 중량 대비 5배량의 정제수에 첨가하고 90℃의 온도에서 최초 정제수의 부피 대비 25％가 될 때까지 추출하여 현미상황버섯추출물을 제조하였다.(4) The brown rice mushroom extract was added to purified water five times the weight of brown rice mushroom culture and extracted until it became 25% of the volume of the first purified water at a temperature of 90 ° C. to prepare brown rice mushroom extract.
<제조예 3> 한약재추출물의 제조Preparation Example 3 Preparation of Herbal Medicine Extract
한약재로서 당귀, 복분자, 산수유, 두충피, 산약, 대추, 토사자, 오가피, 구기자, 백작약, 황기, 감초를 각각 세척한 후 물기를 제거한 다음 1.5±0.5cm 길이로 상기 한약재를 각각 분쇄하였다. As Chinese herbal medicines, Angelica, bokbunja, cornus, two chopped skin, medicinal herbs, jujube, earth and sand, ogapi, gojija, Baekjakja, Astragalus, licorice, respectively, after removing the water and then pulverized the herbs to 1.5 ± 0.5cm length.
분쇄한 한약재 각각을 한약재 중량 대비 5배량의 정제수에 첨가하고 100℃의 온도에서 최초 정제수의 부피 대비 25％가 될 때까지 추출하여 각각의 한약재추출물을 제조하였다.Each medicinal herb extract was added to purified water five times the weight of the medicinal herb and extracted until it became 25% of the volume of the first purified water at a temperature of 100 ° C. to prepare respective herbal extracts.
<실시예 1><Example 1>
정제수 1000 중량부, 구연산 3중량부, 구연산나트륨 3중량부, 딸기향 0.3중량부, 설탕 6중량부, 상기 제조예 1의 천마추출물 100중량부, 제조예 2의 현미상황버섯추출물 100중량부, 상기 제조예 3의 당귀추출물 5중량부, 복분자추출물 5중량부, 산수유추출물 5중량부, 두충피추출물 5중량부, 산약추출물 5중량부, 대추추출물 5중량부, 토사자추출물 5중량부, 오가피추출물 5중량부, 구기자추출물 5중량부, 백작약추출물 5중량부, 황기추출물 5중량부, 감초추출물 5중량부를 각각 혼합하였다.1000 parts by weight of purified water, 3 parts by weight of citric acid, 3 parts by weight of sodium citrate, 0.3 parts by weight of strawberry flavor, 6 parts by weight of sugar, 100 parts by weight of cheonma extract of Preparation Example 1, 100 parts by weight of brown rice mushroom extract of Preparation Example 2, 5 parts by weight of Angelica extract of the Preparation Example 3, 5 parts by weight of bokbunja extract, 5 parts by weight of cornus extract, 5 parts by weight of larvae extract, 5 parts by weight of medicinal extract, 5 parts by weight of jujube extract, 5 parts by weight of sediment extract 5 parts by weight, 5 parts by weight of Goji berry extract, 5 parts by weight of white extract, 5 parts by weight of Astragalus extract, 5 parts by weight of licorice extract were mixed.
상기 혼합물을 121℃에서 30분간 멸균하여 병에 충진하여 천마추출물, 현미상황버섯추출물 및 한약재추출물을 포함하는 음료를 제조하였다.The mixture was sterilized at 121 ° C. for 30 minutes and filled in a bottle to prepare a beverage comprising cheonma extract, brown rice mushroom extract, and herbal extract.
<실시예 2><Example 2>
기능성물질로서 자몽씨추출물 25중량부를 추가로 더 첨가하여 혼합하는 것을 제외하고는 상기 실시예 1과 동일한 방법을 이용하여 천마추출물, 현미상황버섯추출물 및 한약재추출물을 포함하는 음료를 제조하였다.A beverage containing cheonma extract, brown rice mushroom extract and herbal medicine extract was prepared using the same method as Example 1, except that 25 parts by weight of grapefruit seed extract was further added and mixed as a functional substance.
상기 자몽씨추출물은 자몽씨를 자몽씨 중량 대비 5배량의 정제수에 첨가하고 90℃의 온도에서 최초 정제수의 부피 대비 25％가 될 때까지 추출하여 얻은 것을 사용하였다.The grapefruit seed extract was obtained by adding grapefruit seed to purified water of 5 times the weight of grapefruit seed and extracted until it becomes 25% of the volume of the first purified water at a temperature of 90 ℃.
<시험예 1> 관능검사Test Example 1 Sensory Test
상기 실시예 1, 실시예 2에서 제조한 각각의 음료와 대조군으로서 시중에서 판매되고 있는 오렌지주스 음료에 대하여 맛, 기호도와 같은 관능검사를 5점 척도법으로 실시하고 그 결과를 아래의 표 1에 나타내었다.Sensory tests such as taste and taste were carried out on each of the beverages prepared in Examples 1 and 2 and orange juice beverages sold in the market as a control group, and the results are shown in Table 1 below. It was.
상기 관능검사는 관능검사 경력 3년 이상의 관능검사 요원 20인(남여 각각 10명)으로 측정하였다.The sensory test was measured by 20 sensory test personnel (10 men and women each) over 3 years of sensory test experience.
하기 표 1의 관능검사 결과에서처럼 본 발명의 천마추출물, 현미상황버섯추출물 및 한약재추출물을 포함하는 음료는 관능성이 우수함을 알 수 있다.As shown in the sensory test results of Table 1, it can be seen that the beverage containing the cheonma extract, brown rice mushroom extract and herbal extract of the present invention has excellent sensory properties.
표 1. 음료의 관능검사Table 1. Sensory tests of beverages
* 상기 표 1의 맛, 기호도에 대한 관능검사 수치는 관능검사 요원들이 5점 척도법에 의해 각각 점수를 매긴 총합을 관능검사 요원수로 나눈 후 소수 둘째 자리에서 반올림한 값으로 수치가 높을수록 관능특성이 우수함을 의미한다.* The sensory test values for taste and taste in Table 1 are divided by the number of sensory test agents by the total number of sensory test agents scored by the 5-point scale, and then rounded off at the second decimal place. This means excellence.
<시험예 2><Test Example 2>
혈압측정기를 이용하여 혈압측정시 수축기 최대 혈압이 140∼150인 초기 고협압을 지닌 사람 90명을 대상으로 하여 각각 상기 실시예 1에서 제조한 음료를 1일 125ml씩 2개월 동안 섭취시킨 사람 30명, 실시예 2에서 제조한 음료를 1일 125ml씩 2개월 동안 섭취시킨 사람 30명 및 대조군으로써 음료를 섭취시키기 않은 사람 30명의 3그룹으로 나누었다.30 people who ingested the beverage prepared in Example 1 for 125 days a day for 2 months, respectively, for 90 people with an initial high sciatica whose systolic maximum blood pressure was 140 to 150 when blood pressure was measured using a blood pressure monitor. The beverage prepared in Example 2 was divided into three groups of 30 people who were ingested 125 ml per day for 2 months and 30 people who did not consume the drink as a control.
2개월 후 상기 3그룹의 사람들에 대해 혈압을 측정한 결과 혈압이 140 미만으로 낮아진 사람, 혈압이 140∼150으로 그대로인 사람, 혈압이 150 초과하여 증가한 사람을 조사하고 그 결과를 아래의 표 2에 나타내었다. Two months later, the blood pressure was measured for the three groups of people. The blood pressure was lowered to less than 140, the blood pressure was maintained at 140 to 150, and the blood pressure was increased to more than 150. The results are shown in Table 2 below. Indicated.
하기 표 2의 고혈압 억제 기능성 결과에서처럼 본 발명의 천마추출물, 현미상황버섯추출물 및 한약재추출물을 포함하는 음료를 꾸준히 섭취시 혈압 증가를 감소시킬 수 있어 고혈압을 억제할 수 있는 기능성이 우수함을 알 수 있다.As shown in the hypertension suppression functional results of the following Table 2, it can be seen that the blood pressure increase can be reduced when a beverage containing cheonma extract, brown rice mushroom extract, and herbal medicine extract of the present invention can be steadily reduced, thereby suppressing hypertension. .
표 2. 음료의 고혈압 억제 기능성Table 2. High Blood Pressure Inhibitory Functionality of Beverages
* A : 혈압이 낮아진 사람 * A: People who have lowered blood pressure
* B : 혈압이 그대로인 사람 * B: People who have the same blood pressure
* C : 혈압이 더 증가한 사람* C: People who have increased blood pressure
상술한 바와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.
본 발명의 음료는 천마추출물, 현미상황버섯추출물, 한약재추출물 이외에도 기능성물질을 추가로 더 포함되어 있어 천마추출물, 현미상황버섯추출물, 한약재추출물, 기능성물질에 의해 영양성, 기능성을 지닌 음료를 제공할 수 있다.The beverage of the present invention further comprises a functional substance in addition to the cheonma extract, brown rice mushroom extract, herbal medicine extracts can provide a drink with nutrition, functionality by cheonma extract, brown rice mushroom extract, herbal medicine extract, functional material have.
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| KR101126783B1 (en) | 2010-05-19 | 2012-03-29 | 권찬명 | Method for preparing drink containing cuttlefish ink |
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