KR101218792B1 - A beverage composition containing herb medicine extracts and method for preparing the same - Google Patents

Abstract

The present invention relates to a herbal composition containing a herbal extract, bellflower concentrate, licorice concentrate and jujube concentrate as an active ingredient, and a method for preparing the same, in the present invention, optimum conditions for extracting bellflower, licorice and jujube, and herbal extract and By establishing the optimum blending ratio of bellflower concentrate, licorice concentrate and jujube concentrate, and by using them to establish the optimal process for the preparation of beverage containing herbal extracts, the sugar, pH, color, brownness and total bacterial count of beverages containing herbal extracts Optimum results can be obtained.

Herbal extract, bellflower concentrate, licorice concentrate, jujube concentrate, drink

Description

A beverage composition containing herb medicine extracts and method for preparing the same

The present invention relates to a herbal composition containing a beverage composition and a method for manufacturing the same, and more particularly, to a herbal composition extract containing beverage composition containing a herbal extract, bellflower concentrate, licorice concentrate and jujube concentrate as an active ingredient and a method for producing the same.

With the recent improvement in the standard of living and the development of life sciences and medical technology, the life expectancy of humans is prolonged, and the average life expectancy is likely to be 85 years or older within the next 20 years. Is expected to increase and become a full-fledged aging society. As the elderly population increases, patients with degenerative diseases such as dementia, arteriosclerosis, and arthritis are increasing, which has brought economic and mental difficulties to the family and the family, which is becoming a social problem.

Although the market for drugs and functional foods related to degenerative diseases is rapidly increasing due to the increase in the elderly population, the development of fundamental treatment or preventive medicines for degenerative diseases is still insufficient. Prevention and treatment of aging and related diseases are mainly focused on drugs and surgery, and there are few health functional foods in terms of prevention. Therefore, it is necessary to develop a concrete concept of aging prophylaxis which has functional and impact using food-based natural substances that have secured safety in the clinical aspect. It is increasing.

Due to the development of life sciences, functional food materials and products are being developed from medicinal and edible resources that have been used in the private sector, and are rapidly spreading to the industrial world. Especially as Korea enters an aging society, 80% and 75 years of age are over 55 years old. Most of the above cases are known to have a bone joint disease. Arthritis, a representative degenerative disease, is known to have at least 600,000 patients in Korea, and the most popular treatment for bone disease (arthritis, osteoporosis) has been sold worldwide (the global market condition for disease by disease, 2005).

Degenerative diseases such as arthritis are increasing with age and eating habits, and despite the development of various treatments, they still remain serious diseases due to aging population and Western eating habits. It is considered to be a major factor for lowering quality. The discovery of materials for improving degenerative diseases and the evaluation of the efficacy of bioactive substances for the development of functional foods and the establishment of functional foods can accelerate the commercialization and commercialization of more functional food candidates. These diseases are genetic factors and environmental factors such as dietary life. It is very important to study the functional material with biological activity contained in biological material because it can increase the immunity ability by continually ingesting the food with preventive effect.

Another problem for an aging society is that with the development of medical science, as social life improves, the entry of an aging society is accelerating, and attention to skin beauty is increasing due to aging. The causes related to aging have been confirmed by various factors such as stress, ultraviolet rays and free radicals, but there is no solution yet, and there is a tendency to increase functionality by using various natural herbal materials except molding. To this end, there is a need for an approach to global commercialization through the development of functional materials, the development of delivery system materials to efficiently absorb these materials into the skin, and the development of ease of use and design.

According to data from the Korea Food and Drug Administration in 2008, health functional foods sold in Korea totaled 730.2 billion won in 2007, among which red ginseng products accounted for 45.2%, accounting for 45.2%, followed by aloe products (79.7 billion won) and vitamin / calcium supplements ( 77.7 billion won), ginseng products (35 billion won) and glucosamine-containing products (26.9 billion won). In particular, glucosamine-containing products are steadily sold to the elderly.

However, opinions are mixed between the medical community and related industries as to whether glucosamine is really effective in preventing and treating arthritis. Manufacturers claim that glucosamine promotes the production of proteins that make up cartilage, leading to cartilage health in middle-aged and menopausal women, but most doctors say that pain relief works to relieve joint pain, but there is no proven evidence of preventing or treating arthritis. .

Recently, researches to discover functional foods related to arthritis and new natural products from natural products that have been used as traditional medicine or folk medicine have been in the spotlight around the world, especially in developed countries such as the United States, Europe and Japan. Currently, basic and clinical researches to separate and identify neuroprotective substances from natural plants and develop them into medicines are being conducted by research institutes in developed countries, and health functional foods and natural products from natural foods with relatively high stability and excellent effects. The interest of the world's leading pharmaceutical companies is increasing to promote development.

The domestic cosmetics industry, which is related to anti-aging and beauty, is a blue ocean industry that forms a market of 8 trillion won in 2007, and it is supporting the national industry by forming the largest market after the pharmaceutical industry among fine chemical products. In particular, the functional cosmetics market is growing at a high growth rate of more than 8% annually. Currently, more than 90% of functional cosmetic raw materials are dependent on overseas imports, and their import growth rate is accelerating. The development of new materials that can dominate the global cosmetics market with international competitiveness not only in the domestic market but also in the global market is a top priority.

In order to treat arthritis, basic methods such as rest and exercise and physical therapy are used, but medical medications are mainly used.In anti-inflammatory treatment of arthritis, intra-articular injections of non-steroidal anti-inflammatory drugs or glucocorticoids are used. Mainly used. There are antimalarial agents, ezthioprine, gold salt, cyclophosphamide, sulfasalazine, penicillin, and methotrexate, which are used as treatments for controlling joint diseases, but these compounds cause serious side effects and have a small effect.

The cause of arthritis in bone disease is not known with the exception of several diseases, such as purulent and inflammatory arthritis caused by bacterial infection. Recently, many studies have found that the disease-specific genes of congenital factors are found in patients with ankylosing spondylitis or rheumatoid arthritis. There is a bar.

Recently, the approach to inhibit inflammatory cytokines such as IL-6 and TNF-α has been attracting much attention in the treatment of inflammatory diseases such as rheumatoid arthritis. Antibody drugs (such as Reicade) or TNF receptors against TNF cytokines Protein drugs (eg, Enbrel) are currently on the market and are generating high sales.

New arthritis drugs for IL-6 inhibitors are also under development (2006), and prostaglandins that are distributed in organs or body fluids have various physiological effects such as uterine contractions, capillary dilation, gastric secretion suppression, and bronchial muscle contraction and relaxation. New mechanisms of anti-inflammatory drugs are being developed to raise prostaglandin D2 and prematurely terminate the inflammatory response.

The external factors of skin aging are ultraviolet rays, pollution, drinking, stress, and malnutrition. The basic research to delay skin aging caused by these external factors is skin moisturizing, protection, and vitality. In recent years, research has been conducted to develop new moisturizing agents and increase the moisturizing effect by intercellular lipids such as ceramide. Skin protection includes research on UV protection, research on the effective removal of free radicals such as free radicals, and research on enhancing skin immune function.In vital terms, natural blood or biotechnologies are used to promote blood circulation. Research is underway on substances that promote skin metabolism.

Retinol, its stabilizing raw materials, and retinol derivatives are the main raw materials for wrinkle improvement, and natural extracts based on folk medicine or traditional medicine are being developed, but they are still weak and the structure of retinol is very unstable and fragile. In addition to retinol, retinol palmitate, and adenosine medicin A, which are known as raw materials by combining technology, various new materials are being promoted by each company as wrinkle-improving functional new materials, and the basic candidates of these functional materials are mainly It is derived from hospital dermatology, and a single substance using skin cell activation effect and collagen synthesis promotion is mainly developed and applied.

About 300 domestic patents related to degenerative arthritis have been applied, and patents related to anti-inflammatory patents of natural materials and compositions for treating arthritis including seaweed extract materials and glucosamine have been applied. In addition, about 120 joint patent applications have been filed by 2005.

Existing arthritis medicines have serious side effects and are less effective, and consumers' preference for functional foods with fewer side effects is increasing. Glucosamine-containing products, which are steadily sold to the elderly, have little side effects, but medicine has reduced joint pain. Since there is no effective analgesic effect, but no prevention or treatment of arthritis has been proven, the exploration of new functional materials supported by efficacy will lead to an aging society, and the demand for bone disease improvement products will increase rapidly with the interest in joint diseases. It is expected.

The present inventors search for useful ingredients from traditional biological resources based on folk remedies that have been used for a long time without side effects, and to prepare the data to develop more effective bone joint protection and bone disease prevention functional food, processed traditional herbal composition processed food As a result of their studies as a health functional food, they have made extensive researches to improve the competitiveness of functional materials technology in Korea, which is about 50% compared to developed countries, and to develop individual drug certification methods for useful ingredients of traditional materials. And invention of a herbal mixture extract having osteoarthritis therapeutic activity, which contains the dew as an active ingredient, and has been filed for patent on September 16, 2009 under the name "Herbal composition for the prevention and treatment of osteoarthritis" (Korean patent application) 10-2009-87517).

In the present invention, on the basis of the patent application was to develop a functional beverage drink to help arthritis using the herbal extract. To this end, based on the herbal extracts having osteoarthritis therapeutic activity, to develop additional beverage composition containing herbal extracts by mixing bellflower concentrate, jujube concentrate, licorice concentrate to add functionality and increase the acceptability and leads to the present invention It became.

The bellflower clears the lungs, helps the throat, and releases the stuffy chest. The saponin is used as a medicine for tonsillitis, sore throat, as well as bronchitis. It is also known to be effective in relieving blood flow and relieving colds in the stomach, such as heart failure, diarrhea and poisoning.

Jujube is rich in vitamins and carbohydrates and has a buffering effect. In addition, jujube strengthens the stomach (spleen and stomach, or digestive organs) and restores visceral function, and when taken by an anorexia or indigestion, it makes the stomach feel comfortable, raises the spleen's energy and boosts the stomach's energy. To promote. Vitamins, dietary fiber, flavonoids and minerals in jujube have anti-aging and anti-cancer effects. Jujube's dietary fiber absorbs and releases carcinogens and pushes them out of the body. In addition, beta-carotene contained in jujube has the power to detoxify harmful free radicals in the body.

Licorice is a combination of different ingredients so that they don't shave each other or fry too much to make a great effect. It also serves as a natural sweetener and is used to increase palatability.

Therefore, an object of the present invention is to provide a beverage composition comprising a herbal extract, bellflower concentrate, jujube concentrate, licorice concentrate.

It is another object of the present invention to provide a method for preparing the beverage composition.

An object of the present invention as described above in preparing a beverage composition comprising a herbal extract, bellflower concentrate, jujube concentrate, licorice concentrate, select the optimal blending ratio of bellflower concentrate, jujube concentrate, licorice concentrate through evaluation of preference, While establishing the optimum extraction conditions of the concentrate, while preparing the beverage composition according to the invention at the optimum conditions by establishing the optimum manufacturing process of the beverage composition, it was achieved through their quality evaluation.

The present invention provides a method for preparing a herbal composition containing a beverage extract.

The method for producing a herbal composition containing a beverage extract according to the present invention, the main ingredients are used to oogapi, thaw and hyssop, create here. Mixing herbal extracts of equal parts of dermis, gil pyong, crust, donkey, health, count, baekbokyeong, cheonggung, cinnamon, licorice, small fennel, cauliflower, safflower, tofu, sokdan, green tea and sine, respectively, the mixture obtained above Preparing a herbal extract by hot water extraction; Hot water extracting bellflower, licorice and jujube, and concentrating the obtained extract to prepare a concentrate; And mixing the herbal extract with bellflower concentrate, licorice concentrate and jujube concentrate.

In the present invention, the herbal extracts are produced by using the stamens as the main ingredients of scallop, thawed bark and hyssop. Hot-water extraction of the mixture prepared by mixing herbal extracts with equal amounts of dermis, Gilkyung, crust, donkey, health, count, baekbokyeong, cheonggung, cinnamon, licorice, small fennel, cauliflower, safflower, tofu, sokdan, green tea and sine It means an extract prepared by. The herbal extract is prepared by immersing the herbal mixture in deionized water, ultrasonically extracting the filtrate, filtration, and concentrating the resulting filtrate under reduced pressure, dissolving it in deionized water, and then cooling the supernatant and concentrating the supernatant again under reduced pressure.

In the present invention, the herbal extract is composed of 15 to 25% by weight, 15 to 25% by weight of dew, 15 to 25% by weight of thawed blood and 35 to 45% by weight of the herbal complex.

In the present invention, the bellflower concentrate is prepared by concentrating the extract after extracting the bellflower hot water. At this time, it is preferable to extract hot water by adding a degrading enzyme, for example, a complex enzyme, amylase, or fatinase, to the bellflower.

In the present invention, the jujube concentrate is prepared by concentrating the extract after hot water extraction of jujube. At this time, it is preferable to extract hot water by adding a degrading enzyme, for example, a complex enzyme, to the bellflower.

In the present invention, licorice concentrate is prepared by concentrating the extract after hot water extraction of licorice. In the case of licorice concentrate, unlike the bellflower concentrate and jujube concentrate, it is preferable to use only hot water extraction.

The present invention also provides a herbal extract-containing beverage composition containing herbal extract, bellflower concentrate, licorice concentrate and jujube concentrate as the main ingredients of cucumber, thaw and dew.

The herbal composition containing the herbal extract according to the present invention comprises 45 to 50% by weight of the herbal extract, 0.1 to 0.3% by weight bellflower concentrate, 0.2 to 0.5% by weight licorice concentrate, 0.1 to 0.3% by weight jujube concentrate and the remaining amount of purified water.

The present invention is also 45 to 50% by weight of herbal extract, 0.1 to 0.3% by weight bellflower concentrate, 0.2 to 0.5% by weight licorice concentrate, 0.1 to 0.3% by weight jujube concentrate, 0.1 to 0.3% by weight herbal extract, 0.01 to 0.03% citric acid It provides a beverage containing a herbal extract consisting of 0.5 to 2% by weight of polydextrose, 0.5 to 1.0% by weight of glucosamine, 0.01 to 0.05% by weight of grapefruit seed extract, 5 to 10% by weight of honey and 40 to 45% by weight of purified water. .

In the present invention, the herbal extract added to the herbal extract-containing beverage means an extract of a herb commonly used in the art, and may use an extract prepared by mixing one or more herbs in a conventional herb. Can be.

In the present invention, the other ingredients added to the herbal extract-containing beverage may be used in the art commonly used in the manufacture of beverages, or commercially available products.

The present invention establishes the optimal extraction conditions of bellflower, licorice and jujube, and the optimal blending ratio of the herbal extract and the bellflower concentrate, the licorice concentrate and the jujube concentrate, and simultaneously establishes the optimal process necessary for the preparation of the herbal extract-containing beverage. Optimal results can be obtained for the sweetness, pH, color, brownness and total bacterial count of the extract-containing beverage.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.

Example 1: Preparation of Herbal Mixture Extract

In this embodiment, three herbal medicines widely used as herbal medicine in oriental medicine and private prescription, including ogapi, dew and thawed blood, are created. Herbal medicines made by mixing 18 kinds of herbal medicines such as dermis, Gilkyung, crust, donkey, health, count medicine, baekbokyeong, cheongung, cinnamon, licorice, small fennel, cauliflower, safflower, tofu, sokdan, green tea and sign An extract was prepared.

TABLE 1

Common name Scientific name Supply source Ogapi Acanthopanax gracilistylus Smith) Made in China Dew Achyranthis japonica Nakai Domestic production Sea tangle Kalopanax pictus Made in China Herbal Complex
(18 types) Creation. Dermis, Giltyeong, Crust, Angelica, Health, Count, Baekbokyeong, Cheongung, Cinnamon, Licorice, Small Fennel, Guin, Safflower, Tofu, Sokdan, Green rust, Sign Domestic

First, a crude drug mixture was prepared by mixing 20 g of cucumber, 20 g of dew, 20 g of thawed bark, and 40 g of herbal complex. 100 g of the herbal mixture was sonicated twice at 40 ° C. for 1 hour using 1 L of ionized water, followed by filtration (Whatman No. 2). The filtrate was concentrated under reduced pressure, dissolved in 100 ml of ionized water, cooled, and the supernatant was concentrated under reduced pressure again to prepare a hot water extract. The hot water extract obtained above was used as a herbal extract.

Example 2: Confirmation of the herbal compound extract-containing beverage compounding ratio by consumer preference evaluation

In this example, four evaluations were performed to obtain an optimal blending ratio of the herbal extract prepared in Example 1, bellflower concentrate, jujube concentrate, and licorice concentrate.

Example 2-1: Primary preference evaluation

The panel of the first consumer preference test was selected from 15 experienced sensory evaluation personnel of Daegu Technopark Bioindustry Support Center. In the first test, three samples were prepared by fixing the herbal extract (Brix10) at 47.1 wt% and adding different amounts of bellflower concentrate (brix30) at 0.5, 0.3, and 0.1 wt% (see Table 2).

<Table 2>

Compounding ratio (% by weight) used for primary preference evaluation

No.9Q7 No.13 No.j08 Herbal Extract (Brix10) 47.1 47.1 47.1 Bellflower Concentrate (Brix30) 0.5 0.3 0.1 Purified water 52.4 52.6 52.8

Samples were prepared on the day before the experiment and stored in a refrigerator at 4 ° C. Removed from the refrigerator 5 minutes before the experiment and placed in a disposable plastic container (4.5 cm in diameter and 5.5 cm in height) just before the test so that the temperature was 5.5 ± 1 ° C. when evaluated. It was. The containers of each sample are marked with a three-digit number selected from the random number table, and the order of presentation is arbitrary and presented randomly. Provided with a spouted cup of purified water (20 ± 2 ℃) to rinse your mouth between the sample and the sample to reduce confusion and desensitization with the entire sample according to the characteristics of the sample before evaluating the sample. After rinsing the mouth enough times, it was performed.

The evaluation was conducted in a one-on-one interview with the consumer panel so as not to be influenced by the opinions of others, and in order of sweetness, bitterness, texture, flavor, and overall preference. Overall preference was evaluated using a 10-point scale, with 1 point being very bad and 10 points being very good. The evaluation was carried out from the sample on the left side, and a procedure of evaluating sweetness, bitterness, texture, flavor, and overall acceptability for one sample at a time was used.

Evaluation results are shown in Table 3 and FIG. 1.

<Table 3>

1st preference degree sensory evaluation result

No.9Q7 No.13 No.j08 sweetness 7.26 + 0.703 7.6 ± 0.632 7.8 ± 0.774 bitter 6.86 ± 0.915 7.13 + - 0.639 7.2 ± 0.560 Texture 7.4 ± 1.242 7.6 ± 0.985 7.73 ± 0.961 zest 7.33 ± 1.112 7.4 ± 1.055 7.8 ± 1.014 Comprehensive likelihood 7.06 + 0.703 7.6 ± 0.910 8.33 + - 0.723

Example 2-2: Secondary preference evaluation

The panel of the second consumer preference test was selected from 15 experienced sensory evaluation personnel of Daegu Technopark Bioindustry Support Center. In the second test, three samples of 47.1 wt% of herbal extract (brix10) and 0.1 wt% of bellflower concentrate (Brix30) were fixed and only 0.2, 0.4, and 0.6 wt% of jujube concentrate (Brix16) were added. (See Table 4).

TABLE 4

Compounding ratio (% by weight) used for secondary preference evaluation

No.96d No.d86 No.5e3 Herb Extract (Brix10) 47.1 47.1 47.1 Bellflower Concentrate (Brix30) 0.1 0.1 0.1 Jujube concentrate (Brix16) 0.2 0.4 0.6 Purified water 52.6 52.4 52.2

As with the first consumer preference test, samples were prepared the day before the experiment and stored in the refrigerator at 4 ° C. The samples were taken out of the refrigerator 5 minutes before the experiment and placed in a disposable plastic container (4.5 cm in diameter and 5.5 cm in height) just before the test. Was 5.5 ± 1 ° C. The containers of each sample are marked with a three-digit number selected from the random number table, and the order of presentation is arbitrary and presented randomly. Provided with a spouted cup of purified water (20 ± 2 ℃) to rinse your mouth between the sample and the sample to reduce confusion and desensitization with the entire sample according to the characteristics of the sample before evaluating the sample. After rinsing the mouth enough times, it was performed.

The evaluation was conducted in a one-on-one interview with the consumer panel so as not to be influenced by the opinions of others, and in order of sweetness, bitterness, texture, flavor, and overall preference. Overall preference was evaluated using a 10-point scale, with 1 point being very bad and 10 points being very good. The evaluation was carried out from the sample on the left side, and a procedure of evaluating sweetness, bitterness, texture, flavor, and overall acceptability for one sample at a time was used.

Evaluation results are shown in Table 5 and FIG. 2.

<Table 5>

2nd preference degree sensory evaluation result table

No.96d No.d86 No.5e3 sweetness 7.33 ± 0.975 7.13 ± 0.915 6.8 ± 0.774 bitter 6.73 ± 0.703 7.2 ± 0.941 7.2 ± 0.861 Texture 7.4 ± 0.828 7.6 ± 0.910 7.73 ± 0.703 zest 7.53 + - 0.743 7.33 ± 0.816 7.2 ± 0.861 Comprehensive likelihood 8.26 ± 0.798 7.8 ± 0.941 7.66 ± 0.899

Example 2-3: 3rd Preference Evaluation

The panel of the 3rd consumer preference test was selected from 15 experienced sensory evaluation personnel of Daegu Technopark Bioindustry Support Center. In the third test, 47.1 wt% of Herb Extract (Brix10), 0.1 wt% of Bellflower Concentrate (Brix30) and 0.2 wt% of Jujube Concentrate (Brix16) were fixed, and only licorice concentrate (Brix22) was 0.2, 0.3, and 0.4 wt%. Three different samples were added (see Table 6).

<Table 6>

Compounding ratio (% by weight) used for tertiary preference evaluation

No.f34 No.6j7 No.05h Herb Extract (Brix10) 47.1 47.1 47.1 Bellflower Concentrate (Brix30) 0.1 0.1 0.1 Jujube concentrate (Brix16) 0.2 0.2 0.2 Licorice Concentrate (Brix22) 0.2 0.3 0.4 Purified water 52.4 52.3 52.2

Samples were prepared on the day before the experiment and stored in a refrigerator at 4 ° C. Removed from the refrigerator 5 minutes before the experiment and placed in a disposable plastic container (4.5 cm in diameter and 5.5 cm in height) just before the test so that the temperature was 5.5 ± 1 ° C. when evaluated. It was. The containers of each sample are marked with a three-digit number selected from the random number table, and the order of presentation is arbitrary and presented randomly. Provided with a spouted cup of purified water (20 ± 2 ℃) to rinse your mouth between the sample and the sample to reduce confusion and desensitization with the entire sample according to the characteristics of the sample before evaluating the sample. After rinsing the mouth enough times, it was performed.

The evaluation was conducted in a one-on-one interview with the consumer panel so as not to be influenced by the opinions of others, and in order of sweetness, bitterness, texture, flavor, and overall preference. Overall preference was evaluated using a 10-point scale, with 1 point being very bad and 10 points being very good. The evaluation was carried out from the sample on the left side, and a procedure of evaluating sweetness, bitterness, texture, flavor, and overall acceptability for one sample at a time was used.

Evaluation results are shown in Table 7 and FIG. 3.

<Table 7>

Third-order taste sensation evaluation result table

No.f34 No.6j7 No.05h sweetness 7.26 ± 1.162 7.4 ± 1.121 7.6 ± 1.055 bitter 6.4 ± 0.507 6.8 ± 0.774 6.2 ± 0.676 Texture 7.6 ± 0.632 7.8 ± 0.676 7.33 ± 1.112 zest 7.8 ± 1.014 8.13 ± 0.915 7.66 ± 1.234 Comprehensive likelihood 8.13 ± 0.99 8.4 ± 0.632 7.8 ± 0.861

Example 2-4: Final preference evaluation

The panel of the final consumer preference test was selected from 15 experienced sensory evaluation personnel of Daegu Technopark Bioindustry Support Center. In the final test, 47.1% by weight of herbal extract (Brix10), 0.1% by weight of bellflower concentrate (Brix30), 0.2% by weight of jujube concentrate (Brix16) and 0.3% by weight licorice concentrate (Brix22), 0.2% by weight of composite herb extract, citric acid (function) Add only 0.02% by weight, 1% by weight of polydextrose (80 or more polymers), 0.8% by weight of glucosamine, and 0.04% by weight of grapefruit seed extract to only 6, 7 and 8% by weight of honey to determine the sweetness of the beverage. Three different samples were added (see Table 8).

<Table 8>

 Compounding ratio (% by weight) used for final palatability evaluation

No.56s No.493 No.si3 Herb Extract (Brix10) 47.1 47.1 47.1 Bellflower Concentrate (Brix30) 0.1 0.1 0.1 Jujube concentrate (Brix16) 0.2 0.2 0.2 Licorice Concentrate (Brix22) 0.3 0.3 0.3 Compound Herb Extract 0.2 0.2 0.2 Citric acid (function) 0.02 0.02 0.02 Polydextrose
(More than 80 polymers) One One One Glucosamine
(Amikozen, domestic) 0.8 0.8 0.8 Grapefruit seed extract 0.04 0.04 0.04 honey 6 7 8 Purified water 44.24 43.24 42.24

Samples were prepared on the day before the experiment and stored in a refrigerator at 4 ° C. Removed from the refrigerator 5 minutes before the experiment and placed in a disposable plastic container (4.5 cm in diameter and 5.5 cm in height) just before the test so that the temperature was 5.5 ± 1 ° C. when evaluated. It was. The containers of each sample are marked with a three-digit number selected from the random number table, and the order of presentation is arbitrary and presented randomly. Provided with a spouted cup of purified water (20 ± 2 ℃) to rinse your mouth between the sample and the sample to reduce confusion and desensitization with the entire sample according to the characteristics of the sample before evaluating the sample. After rinsing the mouth enough times, it was performed.

The evaluation was conducted in a one-on-one interview with the consumer panel so as not to be influenced by the opinions of others, and in order of sweetness, bitterness, texture, flavor, and overall preference. Overall preference was evaluated using a 10-point scale, with 1 point being very bad and 10 points being very good. The evaluation was carried out from the sample on the left side, and a procedure of evaluating sweetness, bitterness, texture, flavor, and overall acceptability for one sample at a time was used.

Evaluation results are shown in Table 9 and FIG. 4.

<Table 9>

Final symbol likelihood Sensivity evaluation result table

No.56s No.493 No.si3 sweetness 7.33 ± 0.899 7.53 + - 0.991 7.4 ± 1.055 bitter 6.26 + 0.883 6.86 ± 1.06 6.66 + 0.899 Texture 7.6 ± 0.828 7.8 ± 0.941 8.4 ± 0.736 zest 7.86 ± 0.99 8.2 ± 0.774 8.4 ± 0.632 Comprehensive likelihood 7.06 + - 0.961 7.53 + - 0.915 8.33 + - 0.723

Example 3 Establishment of Manufacturing Process

In this embodiment, the optimum conditions for extracting bellflower, jujube and licorice were established, and the process of mixing, sterilizing and filling the beverage composition according to the present invention was established.

Example 3-1: Establishment of Extraction Conditions

The extraction condition of each extract was set to the optimum extraction condition with the highest content of final solids. In addition, considering the actual production of the product, two methods of adding hydrolyzed extracts and hydrolyzed enzymes for the production of hot water were determined, and the conditions for the solid content were determined to be high, and the extract price of the raw material was the lowest. To be optimal.

For example, in the case of general hydrothermal extraction, when 100 g of 100 won per gram of raw material is added, if 1000 mL of the general 1brix solution is extracted, it is assumed that about 10 g of solid content is extracted, and the extract is 1,000 won per 100 g. On the other hand, in the case of using the degrading enzyme, 100% of the raw material per gram was added to decompose enzyme A (25,000 won / Kg) and degrading enzyme B (30,000 won / Kg), respectively, when 0.2% and 0.3% were added. In other words, 100 won of raw material + 50 won of enzyme A value + 90 won of enzyme B value is added, so the total amount of the input is 240 won. However, if the extract was extracted with the final Brix 5, 1000 mL of solution, the solids content was arithmetically extracted from 50 g of solids. At this time, the extract will cost 480 won to make 100g. Therefore, the cost of the final extract is lower in the case of hot water extraction with the enzyme, which is set as the optimal extraction condition.

1) Establishment of Extraction Conditions for Bellflower

In the same way, the cost per gram was calculated by comparing the case of extraction using normal hydrothermal extraction and degrading enzyme. In the case of bellflower, the unit cost per g of hot water extraction is shown in Table 10 below, and the unit price per g of the enzyme is used in Table 11.

<Table 10>

Unit price per g of bellflower hot water extraction

Raw material blend Compounding ratio (g) Raw material unit price (KRW / g) Bellflower 100 98 9,800 Purified water 3,000 - - system 3,100 12 9,800 Filtration yield: 73% 9,800 / 3,100 / 0.73
= 4.33 Concentration yield: 22% (Brix30) 4.33 / 0.22 = 19.68 KRW

<Table 11>

Unit price when using bellflower degrading enzyme

Raw material blend Compounding ratio (g) Raw material unit price (KRW / g) Bellflower 100 98 9,800 Purified water 3,000 - Complex enzyme 0.3 31 9.3 Amylase 0.2 30 6 Pectinase 0.3 38 11.4 system 3,100.8 9,826.79 Filtration yield: 71% 9,826.79 / 3,100.8 / 0.71 = 4.463 Concentration yield: 25% (Brix30) 4.463 / 0.25 = 17.852

In the case of hot water extraction alone, the filtration yield was 73% of the total liquid, and the concentration was 22%. Therefore, the final unit price is 19.68 won. In case of using the enzyme, the yield was 71% and the yield was 25% when Brix30 was used. The final unit cost was 17.85 won. Therefore, the method of hot water extraction using degrading enzyme was more efficient in the case of bellflower.

2) Establish the extraction condition of jujube

In the same way, the cost per gram was calculated by comparing the case of extraction using normal hydrothermal extraction and degrading enzyme. In the case of jujube, the cost of hot water extraction is shown in Table 12 below, and Table 13 shows the cost per g of using the enzyme.

<Table 12>

Unit price per g of jujube hot water extraction

Raw material blend Compounding ratio (g) Raw material unit price (KRW / g) Jujube 100 87 8,700 Purified water 4,000 - - system 4,100 8,700 Filtration yield: 81% 8,700 / 4,100 / 0.81
= 2.62 Concentration yield: 5% (Brix16) 2.62 / 0.05
= 52.4

<Table 13>

Unit price per gram of jujube degrading enzyme

Raw material blend Compounding ratio (g) Raw material unit price (KRW / g) Jujube 100 87 8,700 Purified water 4,000 - CIROZYME
(Complex enzyme, novozyme) 0.2 30 6 system 4,100.2 8,706 Filtration yield: 92% 8,706 / 4,100.2 / 0.92
= 2.3 Concentration yield: 4.8% (Brix16) 2.3 / 0.048 = 47.91

In case of hot water extraction alone, the yield was 91% and the yield was 5%. Therefore, the final unit price is 52.4 won. In case of using enzyme, the yield was 92% and the yield was 4.8% when Brix16 was used. The final unit price was 47.91 won. Therefore, in the case of jujube, the method of extracting hot water using a degrading enzyme was more efficient.

3) Establishment of Licorice Extraction Conditions

In the same way, the cost per gram was calculated by comparing the case of extraction using normal hydrothermal extraction and degrading enzyme. In the case of licorice, the cost per g of hot water extraction is shown in Table 14 below, and the cost per g of using lipolytic enzyme is shown in Table 15.

TABLE 14

Unit price per gram of licorice hot water extraction

Raw material blend Compounding ratio (g) Raw material unit price (KRW / g) licorice 100 45 4,500 Purified water 4,000 - - system 4,100 4,500 Filtration yield: 93% 4,500 / 4,100 / 0.93
= 1.18 Concentration yield: 3.1% (Brix22) 1.18 / 0.031 = 38.06

<Table 15>

Unit price per g of licolytic enzyme

Raw material blend Compounding ratio (g) Raw material unit price (KRW / g) licorice 100 45 4,500 Purified water 4,000 - Amylase 0.2 30 6 system 4,100.2 4,506 Filtration yield: 91% 4,506 / 4,100.2 / 0.91 = 1.21 Concentration yield: 3.1% (Brix22) 1.21 / 0.031 = 39.03

In case of licorice, the filtration yield was 93% compared to the total liquid content, and the yield was 3.1% when concentrated with Brix22. Therefore, the final unit price is 38.06 won. In case of using the enzyme, the yield was 91% and the yield was 3.1% and the final unit price was 39.03 won. Therefore, in the case of licorice, general hot water extraction was more efficient than hydrothermal extraction using degrading enzyme.

This is because the original wood-like raw material, such as licorice, has difficulty in extracting the hot water itself, and even if the enzyme is used, the chemical decomposition does not occur much. Therefore, if the raw material is coarsely pulverized and crushed to a size of about 2 mesh to increase the yield, the extraction yield is expected to increase much.

Example 3-2: Establishing Mixing Conditions

In the mixing of the beverage composition according to the present invention, according to No. si3, the final palatability evaluation of Example 2 was evaluated as the most excellent, 47.1% by weight of herbal extract (Brix10), bellflower concentrate (Brix30) 0.1% by weight , 0.2% by weight of jujube concentrate (Brix16), 0.3% by weight licorice concentrate (Brix22), 0.2% by weight of composite herb extracts, 0.02% by weight of citric acid (function), 1% by weight of polydextrose (over 80 polymers), 0.8% of glucosamine %, Grapefruit seed extract 0.04% by weight, honey 8% by weight, purified water was prepared in a ratio of 42.24% by weight.

Example 3-3 Establishment of Sterilization Conditions

The beverage composition mixed in Example 3-2 was sterilized at a temperature of 98 ° C. for 5 minutes.

Example 3-4 Establishment of Filling Conditions

The beverage composition sterilized in Example 3-3 was filled in a pouch and cooled. At this time, hot peeling was performed at 80 ° C or higher.

Experimental Example 1 Quality Change Experiment of Beverage Composition

Experimental Example 1-1: Sugar Measurement

The sugar content of the beverage prepared according to the present invention was measured using a hand refractometer N-1E (ATAGO Co., Japan). However, the sample sample was measured in the state maintained at 20 degreeC.

The results of the glucose measurement are shown in FIG. 5. Sugar content did not differ significantly between storage period and preservation environment.

Experimental Example 1-2: pH Measurement

The pH of the beverage prepared according to the invention was measured at 25 ° C. using a pH meter (Metrohm Co., Swiss).

The results of the pH measurement are shown in FIG. The pH did not differ significantly between storage period and storage environment.

Experimental Example 1-3: Chromaticity Measurement

The chromaticity of the beverage prepared according to the present invention is measured using a Chroma meter CT-310 (Minolta camera Co., Japan) and measured by L (lightness), a (redness), by the Hunter scale (Hunter scale) It is represented by B (yellowness) value.

Among the chromaticity changes of samples, L value (Lightness) showed little change at week 1 and week 16 at 4 ℃. However, in the case of 20 ℃ and 30 ℃, the figure decreased after 7 weeks, and in the case of 50 ℃ and 60 ℃, it decreased sharply after 3 weeks. The change in L value is shown in FIG.

In the case of a value (Redness) and b value (yellowness) of the chromaticity of the sample, the sample of 4 ° C of a value increased from 4.82 to 5.83 after 16 weeks, and the sample of 20 ° C was similar to 4 ° C. All samples from 30 ° C. to 60 ° C. showed increasing trends over time. a and b values are shown in FIGS. 8 and 9.

Experimental Example 1-4: Brownness Measurement

The brownness of the beverage prepared according to the present invention was measured for absorbance at 460nm using a UV-VIS spectrophotometer (UV-200S, Shimadzu Co.).

The brownness change of the beverage according to the storage period is shown in FIG. 10. In the case of 50 ℃ and 60 ℃ it was found that the value of the brown degree increases over the fourth week. Therefore, it can be seen that under these conditions, precipitates may occur strongly.

Experimental Example 1-5: Total bacteria count

A separate sample was collected aseptically for measuring the total bacterial count of the beverage sample prepared according to the present invention. Samples were diluted in stages and colonies were measured after 48 hours of incubation at 35 ± 1 ° C. using a medium (plate count agar; Merck, Germany) by poring. However, the total number of bacteria was measured only at 20 ℃ and 30 ℃ storage.

The total bacterial counts by storage period are shown in Table 16. The total number of bacteria was tested in two places of 20 ℃ and 30 ℃, both microorganisms were not detected. This suggests that the sterilization method is appropriate and is an indicator that can provide stable products even during long-term distribution.

<Table 16>

Total bacteria count by storage period

1 week 2 weeks 3 weeks 4 weeks 5 Weeks 6 weeks 7 weeks 8 weeks 9 weeks 10 weeks Week 11 12 Weeks 4 ℃ N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. 20 ℃ N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. 30 ℃ N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D.

Experimental Example 2 sensory evaluation

The sensory evaluation was conducted with 15 experienced personnel from Daegu Technopark Bioindustry Support Center, and the sensory score was 1-10 points compared to the samples stored at different temperatures using the standard sample as a control. It was. The point at which the value of the product is lost is 6.0.

The results of the sensory evaluation are shown in FIG. 11. As a result, it was found that the sensory score was measured in the sensory organ even after 2 to 3 weeks at 40 ° C, 50 ° C, and 60 ° C compared to 20 ° C and 30 ° C. This result indicates that the difference between the room temperature and the degree below 30 ℃ is remarkable, and the value of the extinction as the commodity value of the commodity itself was found to be less than 6 points of the final comprehensive symbol of sensory function.

1 is a graph showing the results of the first preference degree sensory evaluation.

2 is a graph showing the results of the secondary preference sensory evaluation.

3 is a graph showing the results of the third degree preference sensory evaluation.

4 is a graph showing the final preference degree sensory evaluation results.

5 is a graph showing the change in sugar content of the beverage by storage period.

Figure 6 is a graph showing the pH change of the beverage for each storage period.

7 is a graph showing a change in L value (Lightness) of the beverage for each storage period.

8 is a graph showing a change in a value (Redness) of the beverage for each storage period.

9 is a graph showing a change in the b value (yellowness) of the beverage for each storage period.

10 is a graph showing the change in the brownness of the beverage for each storage period.

11 is a graph showing changes in sensory evaluation of beverages by storage period.

Claims (5)

delete delete 20% by weight of Ogapi, 20% by weight of Haedongpi, 20% by weight of dew, dermis, Gilder, crust, Angelica, Health, Baekjak, Baekbokryeong, Cheongung, Cinnamon, Licorice, Sohyang, Doin, Safflower, Tofu, Sokdan, Green angle and sign Herbal medicine extract-containing beverage composition containing 10 times the ionized water to the mixture of 40% by weight of the herbal complex consisting of the same amount and containing the filtered herbal medicine filtered as an active ingredient. The herbal medicine extract of claim 3 further comprising a bellflower concentrate, licorice concentrate, and jujube concentrate. 47.1% by weight of herbal extract (Brix10), 0.1% by weight of bellflower concentrate (Brix30), 0.3% by weight of licorice concentrate (Brix16), 0.2% by weight of jujube concentrate (Brix16), 0.2% by weight of herbal extract, citric acid (function ) 0.02% by weight, polydextrose (polymer 80 or more), 1% by weight, glucosamine 0.8% by weight, grapefruit seed extract 0.04% by weight, honey 8% by weight, purified water containing 42.24% by weight.

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