KR101101167B1 - Beverage containing red ginseng extracts - Google Patents
Beverage containing red ginseng extracts Download PDFInfo
- Publication number
- KR101101167B1 KR101101167B1 KR1020110047859A KR20110047859A KR101101167B1 KR 101101167 B1 KR101101167 B1 KR 101101167B1 KR 1020110047859 A KR1020110047859 A KR 1020110047859A KR 20110047859 A KR20110047859 A KR 20110047859A KR 101101167 B1 KR101101167 B1 KR 101101167B1
- Authority
- KR
- South Korea
- Prior art keywords
- extract
- red ginseng
- weight
- barley
- parts
- Prior art date
Links
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 31
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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
- A23L2/38—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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (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
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Pharmacology & Pharmacy (AREA)
- Alternative & Traditional Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 홍삼, 조릿대, 비파잎 및 보리 추출물을 이용한 음료의 제조방법 및 그 방법으로 제조된 음료에 관한 것이다. 상세하게는 홍삼, 조릿대, 비파잎 및 보리 등의 각각의 성분으로부터 추출한 음료로 상기 성분들이 최적의 특성을 갖도록 별개의 추출 조건과 공정을 부여하는 한편, 최선의 바람직한 조합비를 제공하는 점에 관한 것이다.The present invention relates to a method for preparing a beverage using red ginseng, stalk, loquat leaf and barley extract, and a beverage prepared by the method. More specifically, the present invention relates to a beverage extracted from each component such as red ginseng, stalk, loquat leaf and barley, which provides separate extraction conditions and processes so that the components have optimum properties, while providing the best combination ratio. .
물질적 풍요로움 속에 살고 있는 현대인들은 생활문화와 환경의 급격한 변화에 의해 많은 정신적인 노동을 하는 반면, 교통의 발달과 기계문명의 발달로 인하여 육체적 노동의 빈도는 현저히 감소하고 있으며, 또한, 현대인들은 풍족하게 음식을 섭취하고 있기는 하나 영양의 밸런스를 고려하지 않는 잘못된 식생활과 운동의 부족으로 인하여 콜레스테롤 수치의 증가나 면역력의 저하로 인한 각종 질병에 노출되어 있다. 현대인들의 건강문제를 해결하기 위하여 생약제제 또는 인공제제를 단독 또는 혼합하여 제조한 음료 및 차류가 다수 개발되었으며, 이러한 제품들의 판매 역시 급증하고 있는 실정이다.
Modern people living in material abundance do much mental work due to the rapid change of living culture and environment, while the frequency of physical work is greatly reduced due to the development of transportation and mechanical civilization. Although they are eating food, they are exposed to various diseases due to increased cholesterol levels or lowered immunity due to poor diet and lack of exercise that do not consider nutritional balance. In order to solve the health problems of modern people, a large number of beverages and teas manufactured by combining or mixing herbal medicines or artificial preparations have been developed, and the sales of these products are also rapidly increasing.
한편, 상기와 같은 음료에 관련되어 홍삼, 조릿대, 비파잎 및 보리 중 어느 하나 또는 이들을 일부 조합하여 음료를 제조하는 종래 기술들이 알려져 있다.
On the other hand, in connection with the above-mentioned beverages, there are known prior arts for preparing a beverage by combining any one or some of red ginseng, stalk, loquat leaf and barley.
이들 중, 대한민국 공개특허 10-2010-0055026에는 홍삼과 한방재를 이용한 건강보조식품 및 그 제조방법이 공개되어 있다. 이에는 홍삼, 대추, 백출, 조릿대, 오리목 및 오자를 열수 추출하고, 농축함으로써 제조되는 것으로, 혼합 한방재와 오자에 함유되어 있는 각종 유효물질을 엑기스, 농축액, 음료, 분말, 환의 형태로 가공하여 손쉽게 섭취할 수 있도록 한 것이다.
Among them, Korean Patent Laid-Open Publication No. 10-2010-0055026 discloses a health supplement food using red ginseng and herbal medicine and its manufacturing method. It is manufactured by hot water extraction and concentration of red ginseng, jujube, white roe, oleander, alder and quince, and processed into various extracts, concentrates, beverages, powders, and pills in the form of extracts, concentrates, and active ingredients. It is easy to eat.
대한민국 공개특허 10-2009-0114216는 조릿대 잎 추출물의 제조 방법 및 그 추출물을 이용한 음료로, 상기 음료는 조릿대 잎 분말을 물에 침지시키는 단계, 조릿대 잎 분말과 물의 혼합물에 셀룰라제, 펙티나제 또는 둘 모두를 첨가하는 단계, 상기 효소들에 의한 가수분해를 진행시키는 단계, 상기 효소들의 활성을 불활성화시키는 단계, 및 효소들이 불활성화된 추출액을 농축하는 단계를 포함하는 공정에 의해 만들어진다.
Korean Patent Laid-Open Publication No. 10-2009-0114216 is a method for preparing a stalk leaf extract and a beverage using the extract, wherein the immersed stalk leaf powder in water, cellulase, pectinase or Adding both, proceeding hydrolysis by the enzymes, inactivating the activity of the enzymes, and concentrating the extract from which the enzymes are inactivated.
대한민국 등록특허 10-0487292호에는 건강음료의 제조방법이 공개되어 있는데, 이 방법은 비파잎 3Kg과, 검정콩 200g, 물 30Kg을 넣고 가열하여 추출액을 얻은 다음, 양파 3Kg과, 감초 200g, 물 20Kg을 넣어 가열하여 추출액을 얻은 후에, 상기 두 개의 추출액을 혼합한 후에 다시 가열한 것이다.
Republic of Korea Patent Registration No. 10-0487292 discloses a method for producing a health drink, this method is added to 3Kg of bibi leaves, 200g of black soybeans, 30Kg of water to obtain an extract, 3Kg onion, 200g licorice, 20Kg water After the mixture was heated to obtain an extract, the two extracts were mixed and then heated again.
상기 종래 기술들은 홍삼, 조릿대, 비파잎 또는 보리를 음료의 제조에 활용함에 있어 단순히 열수 추출을 이용한다는 단편적인 기술에 의존하고 있을 뿐이고, 음료로서의 특성, 특히, 홍삼, 조릿대, 비파잎 및 보리를 함께 이용하면서 이들의 기능적, 기호적 조화에 대한 기술적 고려가 매우 미흡한 실정이다.The prior art merely relies on a fractional technique of simply using hot water extraction in the use of red ginseng, sauerkraut, loquat leaf or barley in the manufacture of the beverage, and the characteristics as a beverage, in particular, red ginseng, sake, loquat leaf and barley Using them together, the technical consideration of their functional and symbolic harmony is very low.
따라서 본 발명은 상기의 종래 기술이 제안하지 못한 홍삼, 조릿대, 비파잎 및 보리를 함께 이용하면서 이들의 기능적, 기호적 조화에 기여할 수 있는 최적의 가공 조건을 제시함을 발명의 목적으로 한다.Accordingly, an object of the present invention is to propose an optimal processing condition that can contribute to their functional and symbolic harmony while using red ginseng, stalk, loquat leaf and barley, which are not proposed by the prior art.
또한, 본 발명에서는 홍삼, 조릿대, 비파잎 및 보리를 이용한 음료를 제조함에 있어 기능 및 기호의 향상에 최적으로 기여할 수 있는 조성비를 강구하는 한편, 상기와 같은 가공 조건 및 조성비를 통해 별도의 인공적인 화학 첨가제를 사용하지 않고도 음료의 안정성과 보존성을 확보할 수 있게 하는 수단을 제공하고자 한다.In addition, in the present invention, while preparing a beverage using red ginseng, walnut, loquat leaf and barley, the composition ratio can be optimally contributed to the improvement of functions and preferences, and the artificial artificial It is intended to provide a means to ensure the stability and preservation of beverages without the use of chemical additives.
위와 같은 과제를 달성하기 위해 본 발명의 음료는 홍삼 추출액, 조릿대 추출액, 비파잎 추출액 및 보리 추출액을 포함하는 구성으로 이루어진다.In order to achieve the above object, the beverage of the present invention consists of a red ginseng extract, a stalk extract, a non-leaf extract and a barley extract.
홍삼은 수삼을 정선하여 망상조직인 껍질을 벗기지 않은 채 증기로 쪄서 건조시킨 담황갈색 또는 담적갈색의 인삼을 말하는데, 이 또한 수삼이나 백삼 등 다른 인삼에는 들어 있지 않은 특이성분들, 중추신경계에 대한 진정작용과 흥분작용, 조혈작용 및 혈당치 저하, 간 보호, 내분비계에 작용하여 성행동이나 생식효과에 간접적으로 유효하게 작용하는 효과, 항염 및 항종양 효과 등이 있는 것으로 보고되어 있다.Red ginseng is light yellow brown or light red ginseng that is dried by steaming without removing the reticulum of reticulum, which is a reticulum, which is also known as ginseng or white ginseng. It has been reported to have indirect effects on sexual behavior or reproductive effects, anti-inflammatory and anti-tumor effects, such as excitatory action, hematopoietic and hypoglycemic value, liver protection, endocrine system.
삼(紅蔘)은 전통기술인 수치법(修治法)에 의해 가공된 수치 생약으로, 수삼을 증숙, 건조하여 제조된다. 이런 공정을 거치는 동안 인삼 조직 중의 전분 입자가 호화(糊化)되고, 조직이 견고하며, 각종 효소들이 불활성화되어 품질이 안정화된다. 또한, 온도처리 공정을 거치는 동안 2차적 성분 변화가 일어나 수삼이나 백삼에 존재하지 않는 홍삼 특유의 약효성분(진세노사이드 Rs, Rg1, Rg2, Rh1 등) 등이 생성되며, 항산화활성 등의 활성성분 함량이 증가된다(Kitagawa et al. 1983, 1992).Ginseng (紅 蔘) is a numerical herbal medicine processed by the traditional method, the numerical method, is produced by steaming and drying the ginseng. During this process, the starch particles in the ginseng tissue are gelatinized, the tissue is firm, and various enzymes are inactivated to stabilize the quality. In addition, a secondary ingredient change occurs during the temperature treatment process to produce a unique active ingredient (ginsenosides Rs, Rg1, Rg2, Rh1, etc.) that do not exist in ginseng or white ginseng, and active ingredients such as antioxidant activity. The content is increased (Kitagawa et al. 1983, 1992).
조릿대는 대나무 중에서 가장 작은 대나무로서 우리나라 중부 이남 지방의 산에 빽빽하게 무리 지어 흔히 자란다. 조릿대에는 크실로즈, 아리비노즈, 클루코즈, 만노즈, 갈락토즈 같은 다당류와 아스파라긴산, 글루타민산, 셀린, 트레아닌프로린, 알라닌치스테인 등의 아미노산이 다량 함유되어 있고, 이 밖에 지방, 칼슘, 규산, 비타민 B1과 K도 풍부하게 들어 있다. 특히, 비타민 K가 혈액이나 체액 속에 녹아 들어가 혈액을 맑게 하고 칼슘이온을 늘려 체질을 바꾸는 작용을 한다. 조릿대는 또한, 뇌신경을 진정시키는 작용이 있으므로 스트레스를 많이 받는 요즘 사람들에게는 큰 도움이 된다고 알려져 있다. 본 발명의 실시에 사용된 조릿대는 우리나라 남부지방에 대규모의 군락을 이루어 생육하고 있으며, 조릿대 잎의 열수추출물은 활성산소종 등 자유기에 의해 발생되는 여러 만성질환 발병을 지연시키고 나아가서는 예방하는데 효과적이며, 특히, 항노화 및 항염증 효과가 높은 것으로 알려져 있는데 홍삼의 열수 추출액과의 조합 적성이 우수하다.
Poultry is the smallest bamboo among the bamboos and grows in dense clusters in the mountains of south central China. Poultry contains a large amount of polysaccharides, such as xylose, aribinose, glucose, mannose, and galactose, as well as amino acids such as aspartic acid, glutamic acid, seline, threninproline, and alaninechisteine. It is also rich in vitamins B1 and K. In particular, vitamin K is dissolved in the blood or body fluids to clear the blood and increase the calcium ions to act to change the constitution. Sorrel also has a calming effect on the nerves of the brain, so it is known to be a great help for those who are stressed these days. The stalk used in the practice of the present invention is grown in a large colony in the southern part of Korea, and the hot water extract of the stalk leaves is effective in delaying and preventing the development of various chronic diseases caused by free radicals such as free radicals. In particular, the anti-aging and anti-inflammatory effects are known to be high, but the combination of hot ginseng extract with hot water is excellent.
비파나무는 장미과의 상록수이다. 비파 잎에는 비타민 B17(아믹다린)을 주성분으로 하여 우르솜산, 올레아놀산, 탄닌, 사포닌, 비타민 B1 등이 함유되어 있다. 비파 잎은 심장병의 호흡진정, 변비, 냉증에 효과가 있다. 본초강목에서는 음주 후 숙취해소와 위장병을 치료하며 피를 맑게 하고 성인병인 고혈압, 신경통, 관절염 및 항암 작용에도 탁월한 효능이 있으며, 동의보감에서는 만성기관지염, 거담, 갈증 등에도 효능이 있다고 기재되어 있다.
Loquat is a rose evergreen. Loquat leaves contain vitamin B17 (amicdarin) as the main ingredient and include uric acid, oleanolic acid, tannin, saponin, and vitamin B1. Loquat leaf is effective in calming heart constipation, constipation and cold. Herbal wood is used to treat hangovers and gastrointestinal diseases after drinking alcohol, clearing blood, and having excellent effects on adult diseases such as hypertension, neuralgia, arthritis and anti-cancer effects.
보리는 전분, 단백질, β-글루칸 등을 주성분으로 하고, 수분, 지방, 회분, 섬유소 그리고 소량의 비타민 등 미량성분들을 포함하고 있다. 특히, 보리는 비타민 B군의 뛰어난 공급원으로 티아민(B1), 피리독신(B6), 리보플라빈(B2) 및 판토텐산(pantothenic acid) 함량이 높다.
Barley is based on starch, protein and β-glucan, and contains trace ingredients such as moisture, fat, ash, fiber and small amounts of vitamins. In particular, barley is an excellent source of vitamin B group, high in thiamine (B1), pyridoxine (B6), riboflavin (B2) and pantothenic acid.
바람직하게는 본 발명의 음료는 홍삼 추출액 55 내지 65중량부, 조릿대 추출액 12 내지 18중량부, 비파잎 추출액 6 내지 12중량부 및 보리 추출액 10 내지 15중량부를 포함한다. 혼합비를 선택함에 있어 상기 범위를 벗어나게 되면 취음시 거부감의 원인이 되는 홍삼, 비파잎 및 조릿대의 독특한 풍미가 도드라져 음료의 기호성을 저하시키게 된다.
Preferably, the beverage of the present invention comprises 55 to 65 parts by weight of red ginseng extract, 12 to 18 parts by weight of the scavenger extract, 6 to 12 parts by weight of loquat extract and 10 to 15 parts by weight of barley extract. When the mixing ratio is out of the above range, the unique flavors of red ginseng, loquat leaves and stalks, which cause rejection during ingestion, are raised to lower the palatability of the beverage.
본 발명의 홍삼 추출액은 수증기에 의한 전처리, 연속 열수 추출, 살균, 원심분리, 숙성 및 여과 과정을 거쳐 만들어진다. 바람직하게는 약 110℃ 내외의 수증기로 홍삼원료를 균일하게 전처리하고, 전처리된 원료 홍삼에 중량 기준 5 ~ 6배의 정제수를 혼합하여 80 ~ 95℃에서 6 내지 7회 연속 추출하는 공정을 포함한다.
The red ginseng extract of the present invention is made through a pretreatment by steam, continuous hot water extraction, sterilization, centrifugation, aging and filtration. Preferably, the red ginseng raw material is uniformly pretreated with steam at about 110 ° C., and 5 to 6 times the weight of the purified red ginseng is mixed with the pre-treated raw red ginseng. .
본 발명의 조릿대 추출액은 효소처리액과 열수 추출액의 혼합액으로 이루어진다. 효소처리과정에서 사용되는 효소는 셀룰라제 및 펙티나제인 것이 바람직하다. 본 발명의 비파잎 추출액은 열수 추출에 의해 만들어진다. 본 발명의 보리 추출액은 탄화, 열수처리 및 효소분해 과정을 거쳐 제조된다.The scavenger extract of the present invention consists of a mixture of enzyme treatment and hot water extract. The enzymes used in the enzymatic treatment are preferably cellulase and pectinase. The non-leaf extract of the present invention is made by hot water extraction. Barley extract of the present invention is prepared through a process of carbonization, hydrothermal treatment and enzymatic decomposition.
홍삼, 조릿대, 비파잎 및 보리를 이용한 음료를 제조함에 있어 기능 및 기호의 향상에 최적으로 기여할 수 있는 조성비를 강구하는 한편, 상기와 같은 가공 조건 및 조성비를 통해 별도의 인공적인 화학 첨가제를 사용하지 않고도 음료의 안정성과 보존성을 확보하는 효과를 얻을 수 있다. 또한, 본 발명은 홍삼, 조릿대, 비파잎 및 보리의 기능성을 최대로 살리면서도 대다수의 기호에 적합한 음료 특성을 얻을 수 있는 장점이 있다.
In the preparation of beverages using red ginseng, stalks, loquat leaves and barley, the composition ratio can be optimally contributed to the improvement of functions and preferences, and no artificial artificial additives are used through the above processing conditions and composition ratios. It is possible to obtain the effect of ensuring the stability and preservation of the beverage without. In addition, the present invention has the advantage that it is possible to obtain the beverage properties suitable for the majority of the taste while maximizing the functionality of the red ginseng, sasa, loquat leaf and barley.
1. 홍삼 추출액의 준비1. Preparation of Red Ginseng Extract
본 발명에 사용되는 홍삼추출액은 몸체와 뿌리의 배합비를 7:3으로 하여 약 110℃ 내외의 수증기로 균일하게 전처리하고, 전처리된 원료 홍삼에 중량 기준 5 ~ 6배의 정제수를 혼합하여 80 ~ 95℃에서 6 내지 7회 연속 추출하고, 이를 살균, 원심분리, 및 숙성 및 여과 과정을 거쳐 제조한다.The red ginseng extract used in the present invention is uniformly pretreated with steam at about 110 ° C. with a mixing ratio of body and root of 7: 3, and mixed purified water of 5 to 6 times by weight with pretreated raw red ginseng by 80 to 95 Six to seven successive extractions at ° C. are made through sterilization, centrifugation, aging and filtration.
이와 같이 제조된 홍삼 추출액의 당도는 70 ~ 75브릭스, 전분함량은 2 ~ 3중량%, 색도는 0.30 ~ 0.45, 수분함량은 40 ~ 45중량%로 하였다.
The red ginseng extract prepared as described above had a sugar content of 70 to 75 brix, a starch content of 2 to 3% by weight, a chromaticity of 0.30 to 0.45, and a water content of 40 to 45% by weight.
2. 조릿대 추출물의 준비2. Preparation of Scotch Extract
본 발명에서 사용하는 조릿대 추출물은 (a) 조릿대 분말에 10 배수의 정제수를 가하여 교반하고 셀룰라제 및 펙티나제를 조릿대 분말 중량에 3중량%로 첨가하고 50℃의 온도, pH 4.5의 산도로 조절한 후 16시간 동안 가수분해 시키는 단계, (b) 100℃에서 20분간 효소를 불활성화시키는 단계, (c) 착즙기를 이용하여 가압 추출하여 효소 추출액을 얻는 단계, (d) 상기 (c) 단계에서 발생한 추출 잔사에 5배수의 정제수를 가하여 120℃에서 2시간 동안 가압한 후 착즙기로 추출하는 단계, (e) 가압 추출액과 효소 추출액을 혼합 및 여과하는 단계를 거쳐 제조된다.
The scavenger extract used in the present invention is (a) agitated by adding 10 times of purified water to the stalk powder, and adding cellulase and pectinase to the weight of the stalk powder by 3% by weight and adjusting the temperature to a temperature of 50 ° C. and pH 4.5. And then hydrolyzing for 16 hours, (b) inactivating the enzyme at 100 ° C. for 20 minutes, (c) extracting by pressurized extraction using a juicer, and (d) generating the enzyme extract. 5 times purified water was added to the extraction residue, pressurized at 120 ° C. for 2 hours, followed by extraction with a juicer, and (e) a mixture of the pressurized extract and the enzyme extract was prepared through the step of filtration.
3. 비파잎 추출액의 준비3. Preparation of Bifa Leaf Extract
본 발명에서 사용되는 비파잎 추출액은 건조 후 분쇄된 비파잎에 12배의 정제수를 넣고 투입한 물의 함량이 1/2이 될 때까지 150℃로 가열하다가 120℃로 낮추어 다시 물 함량이 1/2이 될 때까지 비파잎을 교반하면서 가열하고, 단계적으로 110℃ 및 100℃로 낮추면서 각각 물의 함량이 1/2이 될 때까지 진행하였다. 여과지를 이용하여 고형 잔자를 제거한 후 여과액을 취득하는 과정을 거쳐 제조되었다.
The bipa leaf extract used in the present invention was put into 12 times purified water after drying, and then heated to 150 ℃ until the water content is 1/2 of the water added to lower the 120 to 120 ℃ until the water content is 1/2 again The aqua leaf was heated with stirring until it reached, and it progressed until the content of water became 1/2, respectively, gradually lowering to 110 degreeC and 100 degreeC. After removing the solid residue using a filter paper was prepared through a process of obtaining a filtrate.
4. 보리 추출액의 준비4. Preparation of Barley Extract
본 발명에서 사용되는 보리 추출액은 a) 겉보리를 230 ~ 260℃에서 2~5분간 탄화시키는 단계; b) 상기 탄화된 보리를 분쇄한 후 겉보리 원 중량의 4 ~ 6배의 정제수를 가한 후, 85 내지 99℃에서 30분 내지 2시간 동안 가열하는 단계; c) 상기 가열된 보리 혼합액을 상온 내지 60℃로 냉각 후, 겉보리 100 중량부에 대해 아밀라아제 0.05 내지 0.3중량부, 프로테아제 0.02 내지 0.3중량부를 첨가 후, 40 ~ 60℃에서 3 내지 10시간 동안 효소 분해하는 단계; d) 상기 분해된 보리 혼합액을 95℃ 이상에서 5 ~ 10분간 가열하여 효소 활성을 중지시키는 단계; e) 5) 상기 효소분해가 중지된 보리 혼합액을 여과해 잔류물을 제거하는 단계를 거쳐 제조된다.
Barley extract used in the present invention is a) carbonizing the barley at 230 ~ 260 ℃ for 2 to 5 minutes; b) pulverizing the carbonized barley and adding purified water 4 to 6 times the original weight of the barley, followed by heating at 85 to 99 ° C. for 30 minutes to 2 hours; c) After cooling the heated barley mixture to room temperature to 60 ℃, after addition of 0.05 to 0.3 parts by weight of amylase, 0.02 to 0.3 parts by weight of protease to 100 parts by weight of the barley, enzyme degradation at 40 to 60 ℃ for 3 to 10 hours Doing; d) stopping the enzyme activity by heating the digested barley mixture at 95 ° C. for 5-10 minutes; e) 5) is prepared through the step of removing the residue by filtration of the barley mixture solution is stopped enzymatic degradation.
5. 추출액의 혼합5. Mixing of Extracts
홍삼 추출액 100중량부에 대하여, 조릿대 추출액 50 내지 80중량부, 비파잎 추출액 20 내지 40중량부 내지 및 보리 추출액 20 내지 40중량부를 혼합하여 본 발명의 음료를 제조한다.With respect to 100 parts by weight of red ginseng extract, 50 to 80 parts by weight of the scavenger extract, 20 to 40 parts by weight of the loquat extract and 20 to 40 parts by weight of the barley extract are mixed to prepare a beverage of the present invention.
Claims (7)
상기 조릿대 추출액은 효소처리액과 열수 추출액의 혼합액으로 이루어지는 것임을 특징으로 하는 음료.The method according to claim 2,
The sack extract is characterized in that the beverage consisting of a mixture of enzyme treatment and hot water extract.
효소처리액은 셀룰라제 및 펙티나제가 사용되는 것을 특징으로 하는 음료.The method of claim 4,
The enzyme treatment solution is a beverage characterized in that cellulase and pectinase are used.
상기 비파잎 추출액은 열수 추출에 의해 만들어지는 것을 특징으로 하는 음료.The method according to claim 2,
The bipa leaf extract is characterized in that the beverage is made by hot water extraction.
상기 보리 추출액은 탄화, 열수처리 및 효소분해 과정을 거치는 점을 특징으로 하는 음료.
The method according to claim 2,
The barley extract is characterized in that the carbonization, hydrothermal treatment and enzymatic digestion process.
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| KR102208663B1 (en) | 2020-05-04 | 2021-01-28 | 서병희 | Producing method of pasty ginseng composition comprising ginseng and glutinous rice and pasty ginseng composition produced by the method |
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| KR100838250B1 (en) * | 2007-05-17 | 2008-06-23 | (주)엔돌핀에프앤비 | Method for development of tea bag using corn and corn silk |
| KR20100055026A (en) * | 2008-11-17 | 2010-05-26 | 소백인삼영농조합법인 | Manufacturing method of foods using chinese medicine and red ginseng and product thereof |
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| KR100838250B1 (en) * | 2007-05-17 | 2008-06-23 | (주)엔돌핀에프앤비 | Method for development of tea bag using corn and corn silk |
| KR20100055026A (en) * | 2008-11-17 | 2010-05-26 | 소백인삼영농조합법인 | Manufacturing method of foods using chinese medicine and red ginseng and product thereof |
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|---|---|---|---|---|
| KR102208663B1 (en) | 2020-05-04 | 2021-01-28 | 서병희 | Producing method of pasty ginseng composition comprising ginseng and glutinous rice and pasty ginseng composition produced by the method |
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