KR101240106B1 - Drink composition comprising fermented red ginseng and method of preparing the same - Google Patents
Drink composition comprising fermented red ginseng and method of preparing the same Download PDFInfo
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- KR101240106B1 KR101240106B1 KR1020110001065A KR20110001065A KR101240106B1 KR 101240106 B1 KR101240106 B1 KR 101240106B1 KR 1020110001065 A KR1020110001065 A KR 1020110001065A KR 20110001065 A KR20110001065 A KR 20110001065A KR 101240106 B1 KR101240106 B1 KR 101240106B1
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- red ginseng
- beverage composition
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- 238000000034 method Methods 0.000 title claims description 11
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 229940107131 ginseng root Drugs 0.000 description 1
- 229930182494 ginsenoside Natural products 0.000 description 1
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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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/60—Sweeteners
-
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 조성물 총 중량에 대하여, 발효홍삼 농축물 1.0~10중량%; 대추, 백복령, 지황, 맥문동, 천문동 및 지골피로 이루어진 군에서 선택되는 1종 이상의 농축물 0.5~10중량%; 감미제 1.0~20중량%; 시클로덱스트린 0.05~10중량%; 및 물 잔량을 포함하는 것을 특징으로 하는 음료 조성물에 관한 것이다.The present invention, the total weight of the composition, fermented red ginseng concentrate 1.0-10% by weight; 0.5-10% by weight of one or more concentrates selected from the group consisting of jujube, baekbokyeong, jihwang, macmundong, astronomical dong and phalanges; Sweetener 1.0-20 wt%; 0.05-10% by weight of cyclodextrin; And it relates to a beverage composition comprising a residual amount of water.
Description
본 발명은 발효홍삼을 포함하는 음료 조성물 및 이의 제조방법에 관한 것이다.The present invention relates to a beverage composition comprising the fermented red ginseng and a preparation method thereof.
홍삼은 사포닌 성분을 함유하고 있으므로, 항당뇨, 항바이러스, 항암, 항염, 노화예방, 갱년기 증상 개선, 순환기질환 및 간장질환 개선 등에 탁월한 효능이 있는 것으로 알려져 있다. 이러한 사포닌 성분은 체내에 바로 흡수되지 못하고, 장내 유용미생물에 의해 분해된 후 흡수된다. 하지만, 장내 유용미생물은 사람에 따라 존재여부가 다르고, 장내 유용미생물이 존재할 경우에 개체수가 다르기 때문에, 사포닌의 흡수여부와 흡수양이 다르게 된다. 결국 사람마다 사포닌의 효능의 발현 정도가 다르게 된다.Since red ginseng contains saponin, it is known to have excellent effects on antidiabetic, antiviral, anticancer, anti-inflammatory, aging prevention, menopausal symptoms improvement, circulatory disease and liver disease improvement. These saponin components are not directly absorbed into the body, but are degraded by the intestinal useful microorganisms and then absorbed. However, the intestinal useful microorganisms are different depending on the person, and when the intestinal useful microorganisms are present, the number of individuals is different, so the absorption and the amount of saponin are different. Eventually, the expression of saponin's efficacy varies from person to person.
이를 개선하기 위하여 제조된 발효홍삼은 장내 세균이 하던 사포닌의 변환을 외부에서 바실러스(Bacillus)속, 락토바실러스(Lactobacillus)속, 스트렙토코코스(Streptococcus)속, 락토코코스(Lactococcus)속의 균주 또는 당 가수분해 효소를 이용하여 수행함으로써 사포닌 성분을, 일반홍삼에 존재하지 않거나 극미량 밖에 없는 체내 흡수가능성분인 사포닌 대사물(C-K, PPD, PPT)로 전환시킨 것이다. 따라서, 발효홍삼을 사용하면 사포닌의 체내 흡수력에 대한 개인차를 극복할 수 있으며, 섭취효과를 표준화하는 것도 가능해진다. Fermented ginseng prepared in order to improve this, Bacillus (Bacillus) genus Lactobacillus bacteria (Lactobacillus) genus Streptomyces Cocos (Streptococcus) genus, Lactobacillus Cocos (Lactococcus) in the strain or decomposition per singer saponin conversion was the intestinal bacteria in the external By using an enzyme, the saponin component is converted into saponin metabolites (CK, PPD, PPT), which are absorbable substances in the body that are not present in the general red ginseng or only in trace amounts. Therefore, the use of fermented red ginseng can overcome individual differences in the body's absorption of saponin, it is also possible to standardize the intake effect.
그러나, 음용 편의성과 대중성을 갖춘 발효홍삼을 포함하는 음료를 제조하기 위해서는 침전 생성 등의 문제 없이 장기간 안정한 상태를 유지할 수 있도록 하는 방법이 강구되어야 한다. 음료 조성물에 포함된 사포닌의 활성이 살균 후에도 유지될 수 있도록 조성물을 제조하고, 적당한 살균방법을 찾는 것이 필요하다. 특히, 고 함량의 발효홍삼을 포함하는 경우 상기의 조건들을 충족시키면서도 우수한 맛을 갖도록 음료 조성물을 제조하는 것은 쉽지 않은 과제이다.However, in order to prepare a beverage containing fermented red ginseng with drinking convenience and popularity, a method for maintaining a stable state for a long time without problems such as precipitation generation should be devised. It is necessary to prepare a composition and find a suitable sterilization method so that the activity of saponin contained in the beverage composition can be maintained even after sterilization. In particular, in the case of containing a high content of fermented red ginseng, it is not easy to prepare a beverage composition to satisfy the above conditions and have an excellent taste.
본 발명의 목적은 우수한 관능성을 갖는 발효홍삼을 함유하는 음료 조성물을 제공하는 것이다. It is an object of the present invention to provide a beverage composition containing fermented red ginseng having excellent functionality.
본 발명의 목적은 사포닌 성분의 활성 저하 없이 살균이 가능하여, 장기간 안정성을 유지할 수 있는 발효홍삼을 포함하는 음료 조성물을 제공하는 것이다.It is an object of the present invention to provide a beverage composition comprising fermented red ginseng that can be sterilized without degrading the activity of the saponin component and can maintain stability for a long time.
또한, 본 발명의 목적은 음용의 편의성과 대중성을 향상시킨 발효홍삼을 포함하는 음료 조성물을 제공하는 것이다.In addition, an object of the present invention is to provide a beverage composition comprising fermented red ginseng to improve the convenience and popularity of drinking.
본 발명은 조성물 총 중량에 대하여, 발효홍삼 농축물 1.0~10중량%; 대추, 백복령, 지황, 맥문동, 천문동 및 지골피로 이루어진 군에서 선택되는 1종 이상의 농축물 0.5~10중량%; 감미제 1.0~20중량%; 시클로덱스트린 0.05~10중량%; 및 물 잔량을 포함하는 것을 특징으로 하는 음료 조성물을 제공한다.The present invention, the total weight of the composition, fermented red ginseng concentrate 1.0-10% by weight; 0.5-10% by weight of one or more concentrates selected from the group consisting of jujube, baekbokyeong, jihwang, macmundong, astronomical dong and phalanges; Sweetener 1.0-20 wt%; 0.05-10% by weight of cyclodextrin; And it provides a beverage composition comprising a residual amount of water.
본 발명은 발효홍삼 농축물 1.0~10중량%, 시클로덱스트린 0.05~10중량% 및 물을 혼합한 후, 60~85℃에서 10~40분 동안 교반하여 포접화합물을 형성하는 단계; 상기 포접화합물에 대추, 백복령, 지황, 맥문동, 천문동 및 지골피로 이루어진 군에서 선택되는 1종 이상의 농축물 0.5~10중량%, 감미제 1.0~20중량%를 가한 후, 상온에서 10분~1시간 동안 교반하여 제1 혼합물을 형성하는 단계; 상기 제1 혼합물을 70~100℃에서 0.5~2시간 살균하는 단계를 포함하는 것을 특징으로 하는 상기 음료 조성물의 제조방법을 제공한다.The present invention after mixing the fermented red ginseng concentrate 1.0 ~ 10% by weight, cyclodextrin 0.05 ~ 10% by weight and water, stirring at 60 ~ 85 ℃ for 10 to 40 minutes to form a clathrate compound; After adding 0.5-10% by weight of one or more concentrates selected from the group consisting of jujube, Baekbokyeong, Jihwang, Macmun-dong, astronomical dong and phalanges, and sweeteners 1.0-20% by weight to the clathrate compound, at room temperature for 10 minutes to 1 hour. Stirring to form a first mixture; It provides a method for producing the beverage composition comprising the step of sterilizing the first mixture at 0.5 ~ 2 hours at 70 ~ 100 ℃.
본 발명의 음료 조성물은 발효홍삼 특유의 쓴맛을 완화시켜줌으로써 사포닌 성분의 높은 체내 흡수율을 갖추면서도 관능이 매우 우수하다. 본 발명의 음료 조성물은 사포닌 성분의 활성 저하 없이 살균이 가능하여 장기간 안정성을 유지할 수 있다. 또한, 본 발명의 음료 조성물은 상술한 효과로 인해 음용의 편의성과 기능성 및 대중성이 향상된다.The beverage composition of the present invention is very excellent in sensuality while having a high body absorption rate of saponin components by relieving the bitter taste peculiar to fermented red ginseng. Beverage composition of the present invention can be sterilized without lowering the activity of the saponin component can maintain long-term stability. In addition, the beverage composition of the present invention is improved convenience and functionality and popularity of the drink due to the above-described effect.
이하, 본 발명에 대하여 설명한다.
EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated.
Ⅰ. 음료 조성물Ⅰ. Beverage composition
본 발명의 음료 조성물은 발효홍삼 농축물; 대추, 백복령, 지황, 맥문동, 천문동 및 지골피로 이루어진 군에서 선택되는 1종 이상의 농축물; 감미제; 시클로덱스트린; 및 물 잔량을 포함한다.Beverage composition of the present invention fermented red ginseng concentrate; At least one concentrate selected from the group consisting of jujube, baekbokyeong, jihwang, macmundong, astronomical dong and phalanges; Sweeteners; Cyclodextrins; And the remaining amount of water.
상기 발효홍삼 농축물은 음료 조성물 총 중량에 대하여, 1.0~10중량%로 포함되고, 3.0~7.0중량%로 포함되는 것이 바람직하다. 상술한 범위를 만족하면, 홍삼 고유의 맛이 느껴지지만, 발효 홍삼 특유의 신맛과 쓴맛은 크게 느껴지지 않는 장점이 있다.The fermented red ginseng concentrate is included in 1.0 to 10% by weight, and 3.0 to 7.0% by weight relative to the total weight of the beverage composition. If the above-mentioned range is satisfied, red ginseng inherent taste is felt, but the sour and bitter taste peculiar to fermented red ginseng has an advantage of not being greatly felt.
상기 발효홍삼 농축물은 인삼, 홍삼, 흑삼, 산삼배양근 및 산삼으로 이루어진 군에서 선택되는 1종 이상의 삼; 바실러스(Bacillus)속의 균주, 락토바실러스(Lactobacillus)속의 균주, 스트렙토코코스(Streptococcus)속의 균주, 락토코코스(Lactococcus)속의 균주 및 당 가수분해 효소로 이루어진 군으로부터 선택되는 1종 이상으로 발효시켜 제조된 것이 바람직하다. 이때, 상기 삼 100중량부에 대하여, 상기 균주 등이 1.0~3.0중량부로 포함되는 것이 바람직하다. 상술한 범위를 만족하면, 페놀화합물 및 산성 다당의 함량이 증가되고 생리활성이 높은 진세노사이드가 다량 생성된 발효홍삼이 제조되게 된다. 이러한 발효홍삼을 함유하는 식품 조성물은 체내 흡수율이 높으며 항당뇨, 항암, 항산화 등의 활성을 향상시키는 이점이 있다. The fermented red ginseng concentrate is one or more ginseng selected from the group consisting of ginseng, red ginseng, black ginseng, wild ginseng culture root and wild ginseng; It is produced by fermentation with one or more selected from the group consisting of strains of Bacillus, strains of Lactobacillus, strains of Streptococcus, strains of Lactococcus and sugar hydrolytic enzymes. desirable. At this time, it is preferable that the strain or the like is contained in 1.0 to 3.0 parts by weight based on 100 parts by weight of hemp. When the above-mentioned range is satisfied, fermented red ginseng is produced in which the content of phenolic compound and acidic polysaccharide is increased and a large amount of ginsenosides having high physiological activity are produced. Food composition containing such fermented red ginseng has a high absorption rate in the body and has the advantage of improving the activity of anti-diabetic, anti-cancer, antioxidant and the like.
상기 발효홍삼 농축물은 농축액 또는 분말 형태일 수 있다.
The fermented red ginseng concentrate may be in the form of a concentrate or powder.
상기 대추, 백복령, 지황, 맥문동, 천문동 및 지골피로 이루어진 군에서 선택되는 1종 이상의 농축물은 음료 조성물 총 중량에 대하여, 0.5~10중량%로 포함되고, 1~6중량%로 포함되는 것이 바람직하다. 상술한 범위를 만족하면, 발효 홍삼 특유의 쓴맛을 완화시킬 수 있고, 전체적인 관능이 부드럽게 조화되어, 우수한 관능성을 구현할 수 있다.The at least one concentrate selected from the group consisting of jujube, Baekbokyeong, Jihwang, Macmun-dong, Astronomical Dong and Jigolpi is contained in 0.5 to 10% by weight, and preferably contained in 1 to 6% by weight, based on the total weight of the beverage composition. Do. When the above-mentioned range is satisfied, the bitterness peculiar to fermented red ginseng can be alleviated, and the overall sensuality is smoothly harmonized, thereby realizing excellent sensuality.
상기 대추, 백복령, 지황, 맥문동, 천문동 및 지골피로 이루어진 군에서 선택되는 1종 이상의 농축물은, 대추 등의 원료에 물을 가한 후, 추출, 여과, 농축 및 살균하는 통상의 방법으로 제조된 것이 바람직하다. 그리고, 효소분해 방법으로도 제조될 수 있다. 여기서, 지황은 생지황인 것이 바람직하고, 물은 정제수인 것이 바람직하다. 상기 농축물은 농축액 또는 분말 형태일 수 있다.The at least one concentrate selected from the group consisting of jujube, Baekbokryeong, Jihwang, Macmun-dong, Astronomical-dong and Jigolpi is prepared by the usual method of extracting, filtering, concentrating and sterilizing after adding water to raw materials such as jujube. desirable. And, it can also be prepared by the enzymatic decomposition method. Here, it is preferable that the turmeric is raw sulfur, and it is preferable that water is purified water. The concentrate may be in the form of a concentrate or powder.
한편, 백복령, 지황, 맥문동, 천문동 및 지골피를 포함하는 농축물 제조시, 농축물 총 중량에 대하여, 백복령 45중량%, 맥문동 11중량%, 생지황 22중량%, 천문동 11중량%, 지골피 11중량%로 포함하면, 조선시대 왕의 보양을 위해 사용되었던 익수영진고 처방에 근거하여 원기회복에 탁월한 효과가 있다.
On the other hand, when manufacturing concentrates including Baekbokyeong, Jihwang, Mcmundong, Astronomical Dong and Jigolpi, 45% by weight of Baekbokyeong, 11% by weight of Macmundong, 22% by weight of Saenghwanghwang, 11% by weight of Cheonmun-dong, 11% by weight of Jigolpi Including it, it has an excellent effect on the recovery of energy based on the prescription of Iksuyoungjingo, which was used for the restoration of the king of Joseon Dynasty.
상기 감미제는 음료 조성물 총 중량에 대하여, 1.0~20중량%로 포함되고, 7.0~13중량%로 포함되는 것이 바람직하다. 상술한 범위로 포함되면, 우수한 관능과 물성을 구현할 수 있다.The sweetener is included in 1.0 to 20% by weight, 7.0 to 13% by weight relative to the total weight of the beverage composition. If included in the above range, it can implement excellent sensory and physical properties.
상기 감미제는 이 분야에서 통상적으로 사용되는 것이 제한 없이 사용될 수 있으며, 예컨대 설탕, 포도당, 이성화당, 과당, 물엿 등을 이용하는 것이 바람직하다. 특히, 통상의 감미제와 벌꿀을 함께 사용하는 경우, 바람직한 관능을 나타낼 수 있다.
The sweetener can be used without limitation that is commonly used in the art, for example, it is preferable to use sugar, glucose, isomerized sugar, fructose, syrup. In particular, when using a conventional sweetener and honey together, it may exhibit a desirable sensory.
상기 시클로덱스트린은 음료 조성물 총 중량에 대하여, 0.05~10중량%로 포함되고, 0.50~5중량%로 포함되는 것이 바람직하다. 상술한 범위로 포함되면, 발효홍삼 고유의 쓴맛을 완화시키면서, 침전의 발생을 억제시켜 안정적인 음료 조성물이 구현된다.The cyclodextrin is included in the 0.05 to 10% by weight, 0.50 to 5% by weight relative to the total weight of the beverage composition. When included in the above range, while reducing the bitter inherent bitterness of the fermented red ginseng, it is possible to suppress the occurrence of precipitation to implement a stable beverage composition.
한편, 상기 시클로덱스트린은 여러 가지 유기 물질을 시클로덱스트린의 내부 공간에 넣고 결합하여 포접화합물을 형성하는 기능을 갖는다. 따라서, 본원발명과 같이 발효홍삼과 함께 사용하게 되면, 발효홍삼의 좋지 않은 쓴맛을 상쇄시키는 기능이 있어 관능을 부드럽게 한다. On the other hand, the cyclodextrin has a function to form a clathrate compound by combining a variety of organic materials into the inner space of the cyclodextrin. Therefore, when used together with fermented red ginseng as in the present invention, there is a function to offset the bad bitter taste of fermented red ginseng to soften the sensuality.
상기 물은 음료 조성물 총 중량이 100중량%가 되도록 잔량 포함된다. 상기 물은 정제수인 것이 바람직하다.
The water is included in the balance so that the total weight of the beverage composition is 100% by weight. The water is preferably purified water.
본 발명의 음료 조성물은 조성물 총 중량에 대하여, 점증제 0.05~1.0중량%; 보존료 0.005~0.5중량%; 및 산미료 0.001~1.0중량%를 더 포함할 수 있다.Beverage composition of the present invention, the total weight of the composition, 0.05 to 1.0% by weight of the thickener; Preservative 0.005-0.5% by weight; And acidulant may further comprise 0.001 ~ 1.0% by weight.
상기 점증제가 상술한 범위로 포함되면, 홍삼류 제품에서 안정적인 물성과 관능적으로 진한 바디감을 주어 전체적인 관능을 향상시키는 데 탁월한 효과가 있다. 상기 점증제로는 당 업계에서 통상적으로 이용하는 것이라면 특별히 한정하지 않으나, 카르복시메틸셀룰로오스나트륨을 이용하는 것이 바람직하다. When the thickener is included in the above-mentioned range, the red ginseng product has an excellent effect on improving the overall sensory by giving a stable physical properties and a sensual dark body. The thickener is not particularly limited as long as it is commonly used in the art, but sodium carboxymethyl cellulose is preferably used.
상기 보존료가 상술한 범위로 포함되면, 음료 조성물의 미생물적 안전성 및 관능이 우수해진다. 상기 보존료는 당 업계에서 통상적으로 이용하는 것이라면 특별히 한정하지 않으나, 자몽종자추출물 유래의 천연 보존료를 이용하는 것이 바람직하다. 상기 천연 보존료를 사용하면, 장기간 보관시 미생물을 제어하여 제품의 품질을 유지하는 데 탁월한 효과가 있으면서도, 인체에 유해성이 없다. When the preservative is included in the above-described range, the microbial safety and sensuality of the beverage composition is excellent. The preservative is not particularly limited as long as it is commonly used in the art, but it is preferable to use a natural preservative derived from grapefruit seed extract. When the natural preservative is used, there is an excellent effect in controlling the microorganisms during long-term storage to maintain the quality of the product, but there is no harm to the human body.
상기 산미료가 상술한 범위로 포함되면, 음료로서 미생물에 안전한 pH를 제공하는 이점이 있다. 상기 산미료도 당 업계에서 통상적으로 이용하는 것이라면 특별히 한정하지 않으나, 구연산, 젖산, 푸마르산, 말산, 숙신산, 타르타르산을 이용하는 것이 바람직하다.
When the acidulant is included in the above range, there is an advantage of providing a safe pH to the microorganism as a beverage. The acidulant is not particularly limited as long as it is commonly used in the art, but citric acid, lactic acid, fumaric acid, malic acid, succinic acid and tartaric acid are preferably used.
본 발명의 음료 조성물은 착향료를 더 포함할 수 있다. 예컨대, 인삼 및 홍삼향을 음료 조성물 총중량에 0.01~1.0중량%로 포함하면 음료의 관능을 향상시키는데 도움이 된다.
Beverage composition of the present invention may further comprise a flavoring agent. For example, including ginseng and red ginseng flavor in a total weight of the beverage composition 0.01 to 1.0% by weight helps to improve the sensory performance of the beverage.
그리고, 본 발명의 음료 조성물은 상기에서 기술한 성분 외에 음료 조성물 제조에 통상적으로 사용되는 성분(예컨대, 유화제, 색소, 향료 등)을 더 포함할 수 있다.
In addition, the beverage composition of the present invention may further include components (eg, emulsifiers, pigments, flavors, etc.) that are commonly used in the preparation of the beverage composition in addition to the components described above.
Ⅱ. 음료 조성물의 제조방법Ⅱ. Method of Making a Beverage Composition
본 발명의 음료 조성물 제조방법은 발효홍삼 농축물 1.0~10중량%, 시클로덱스트린 0.05~10중량% 및 물을 혼합한 후, 60~85℃에서 10~40분 동안 교반하여 포접화합물을 형성하는 단계를 포함한다. In the beverage composition preparation method of the present invention, the fermented red ginseng concentrate 1.0 ~ 10% by weight, cyclodextrin 0.05 ~ 10% by weight and after mixing, the step of forming a clathrate compound by stirring for 10-40 minutes at 60 ~ 85 ℃ It includes.
상술한 온도 및 시간에서 교반하면, 시클로덱스트린으로 인한 포접화합물을 형성하는 것이 용이하다. 만약 상술한 온도를 초과하면, 홍삼의 사포닌이 파괴될 수 있다.When stirred at the above-mentioned temperature and time, it is easy to form a clathrate compound due to cyclodextrin. If the above temperature is exceeded, saponin of red ginseng may be destroyed.
상기 발효홍삼 농축물, 시클로덱스트린, 물의 함량 한정 이유는 음료 조성물에 기재된 함량 한정이유와 동일하므로 생략한다. 상기 발효홍삼 농축물, 시클로덱스트린, 물의 함량은 최종 생산품인 음료 조성물의 총 중량에 대하여, 함량을 한정한 것이다.
The reason for limiting the content of the fermented red ginseng concentrate, cyclodextrin, and water is omitted because it is the same as the reason for limiting the content described in the beverage composition. The content of the fermented red ginseng concentrate, cyclodextrin, and water is limited to the total weight of the beverage composition as a final product.
본 발명의 음료 조성물의 제조방법은 상기 포접화합물에 대추, 백복령, 지황, 맥문동, 천문동 및 지골피로 이루어진 군에서 선택되는 1종 이상의 농축물 0.5~10중량%, 감미제 1.0~20중량%를 가한 후, 상온에서 10분~1시간 동안 교반하여 제1 혼합물을 형성하는 단계를 포함한다. Method for preparing a beverage composition of the present invention after adding 0.5-10% by weight of one or more concentrates selected from the group consisting of jujube, Baekbokyeong, Jihwang, Macmun-dong, Cheonmun-dong and Jigolpi to the clathrate compound, 1.0-20% by weight of sweetener , Stirring at room temperature for 10 minutes to 1 hour to form a first mixture.
상술한 온도 및 시간에서 교반하면, 각 성분들의 고유 특성을 유지하면서도 안정적인 혼합물을 형성하는 효과가 있다.Stirring at the aforementioned temperature and time has the effect of forming a stable mixture while maintaining the unique properties of each component.
상기 대추, 백복령, 지황, 맥문동, 천문동 및 지골피로 이루어진 군에서 선택되는 1종 이상의 농축물과 감미제의 함량 한정 이유는 음료 조성물에 기재된 함량 한정이유와 동일하므로 생략한다. 상기 대추, 백복령, 지황, 맥문동, 천문동 및 지골피로 이루어진 군에서 선택되는 1종 이상의 농축물과 감미제의 함량은 최종 생산품인 음료 조성물의 총 중량에 대하여, 함량을 한정한 것이다.The reason for limiting the content of one or more concentrates and sweeteners selected from the group consisting of jujube, Baekbokyeong, Jihwang, Macmun-dong, Astronomical Dong, and Jigolpi is omitted because it is the same as the reason for content limitation described in the beverage composition. The content of one or more concentrates and sweeteners selected from the group consisting of jujube, Baekbokyeong, Jihwang, Macmun-dong, Astronomical Dong, and Jigolpi is to limit the content to the total weight of the beverage composition as a final product.
상기 제1 혼합물을 형성하는 단계에서는, 음료 조성물 총 중량에 대하여, 보존료 0.005~0.5중량% 및 산미료 0.001~1.0중량%를 더 포함할 수 있다. 상기 보존료와 산미료의 함량 한정의 이유는 음료 조성물에 기재된 함량 한정이유와 동일하므로 생략한다. In the forming of the first mixture, the preservative may further include 0.005 to 0.5% by weight and acidulant 0.001 to 1.0% by weight based on the total weight of the beverage composition. The reason for the content limitation of the preservative and the acidulant is omitted because it is the same as the reason for content limitation described in the beverage composition.
상기 제1 혼합물을 형성하는 단계에서는, 착향료를 더 포함할 수 있다. 예컨대, 인삼향 및 홍삼향으로 이루어진 군으로부터 선택되는 1종 이상을 음료 조성물 총 중량에 대하여, 0.01~1.0중량%로 포함시키면 음료의 관능을 향상시키는데 도움이 된다.
In the forming of the first mixture, a flavoring agent may be further included. For example, including at least one selected from the group consisting of ginseng and red ginseng flavor in an amount of 0.01 to 1.0% by weight based on the total weight of the beverage composition, it helps to improve the sensory performance of the beverage.
한편, 본 발명의 음료 조성물의 제조방법은 점증제 0.05~1.0중량%와 물을 상온에서 혼합한 후, 80~90℃까지 가온하면서 5~40분 동안 용해시켜 제2 혼합물을 형성하는 단계를 더 포함할 수 있다. 이때, 혼합시의 물의 온도가 상온이고, 물은 정제수인 것이 바람직하다.On the other hand, the preparation method of the beverage composition of the present invention, after mixing the thickener 0.05 ~ 1.0% by weight and water at room temperature, dissolving for 5 to 40 minutes while warming up to 80 ~ 90 ℃ further to form a second mixture It may include. At this time, it is preferable that the temperature of the water at the time of mixing is normal temperature, and water is purified water.
상술한 온도 및 시간에서 교반하면, 점증제 입자가 골고루 분산되면서 팽창하게 되고, 온도가 80~90℃까지 도달하였을 때 단 시간 내, 완전히 용해된다. 만약, 처음부터 높은 온도에서 점증제를 물에 용해하게 되면 점증제 입자간 뭉침 현상이 생겨 용해하는데 많은 시간이 소요된다.When stirring at the temperature and time described above, the thickener particles are uniformly dispersed while expanding, and dissolve completely within a short time when the temperature reaches 80 ~ 90 ℃. If the thickener is dissolved in water at a high temperature from the beginning, agglomeration between the thickener particles occurs, which takes a long time to dissolve.
상기 점증제의 함량 한정이유는 음료 조성물에 기재된 함량 한정이유와 동일하므로 생략한다. 상기 점증제와 물의 함량은 최종 생산품인 음료 조성물의 총 중량에 대하여, 함량을 한정한 것이다.
The reason for limiting the content of the thickener is the same as the reason for limiting the content described in the beverage composition and is omitted. The content of the thickener and water is limited to the total weight of the beverage composition as a final product.
본 발명의 음료 조성물의 제조방법은 상기 제1 혼합물을 70~100℃에서 0.5~2시간 살균하여 음료 조성물을 형성하는 단계를 포함한다. Method for producing a beverage composition of the present invention comprises the step of sterilizing the first mixture at 70 ~ 100 ℃ 0.5-2 hours to form a beverage composition.
상술한 온도 및 시간에서 살균하게 되면, 홍삼을 함유하는 음료 조성물이 과즙을 함유하는 음료 조성물에 비해 취약한 미생물적 안전성을 향상시키는 효과가 있다. When sterilized at the above-mentioned temperature and time, the beverage composition containing red ginseng has the effect of improving the microbial safety of the weak compared to the beverage composition containing the juice.
그리고, 본 발명의 음료 조성물의 제조방법이 제2 혼합물을 형성하는 단계를 포함한다면, 상기 살균하는 단계는, 상기 제1 혼합물과 상기 제2 혼합물을 교반하여 혼합한 후 수행하는 것이 바람직하다.
And, if the method for producing a beverage composition of the present invention includes the step of forming a second mixture, the sterilizing step is preferably carried out after stirring and mixing the first mixture and the second mixture.
본 발명의 음료 조성물의 제조방법은 상기 음료 조성물을 80~100℃ 에서 용기에 충진하는 충진 공정을 더 포함할 수 있다.
The method for preparing a beverage composition of the present invention may further include a filling process of filling the container with the beverage composition at 80 ~ 100 ℃.
본 발명의 음료 조성물은 발효홍삼 특유의 쓴맛을 완화시켜줌으로써 사포닌 성분의 높은 체내 흡수율을 갖추면서도 관능이 매우 우수하다. 본 발명의 음료 조성물은 사포닌 성분의 활성 저하 없이 살균이 가능하여 장기간 안정성을 유지할 수 있어 장기 보관이 가능하다. 또한, 본 발명의 음료 조성물은 상술한 효과로 인해 음용의 편의성과 기능성 및 대중성이 향상된다.
The beverage composition of the present invention is very excellent in sensuality while having a high body absorption rate of saponin components by relieving the bitter taste peculiar to fermented red ginseng. Beverage composition of the present invention can be sterilized without lowering the activity of the saponin component can maintain long-term stability can be stored for a long time. In addition, the beverage composition of the present invention is improved convenience and functionality and popularity of the drink due to the above-described effect.
이하에서, 실시예를 통하여 본 발명을 보다 상세히 설명한다. 그러나, 하기의 실시예는 본 발명을 더욱 구체적으로 설명하기 위한 것으로서, 본 발명의 범위가 하기의 실시예에 의하여 한정되는 것은 아니다. 하기의 실시예는 본 발명의 범위 내에서 당업자에 의해 적절히 수정 또는 변경될 수 있다.
Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are intended to further illustrate the present invention, and the scope of the present invention is not limited by the following examples. The following examples may be appropriately modified or changed by those skilled in the art within the scope of the present invention.
제조예1: 발효홍삼 농축액의 제조 방법Preparation Example 1: Preparation of Fermented Red Ginseng Concentrate
규격에 적합한 홍삼을 선별하여 이물질을 제거하고 세척하였다. 선별한 원료를 홍삼근과 홍미삼을 약 7:3(w/w)의 비율로 칭량하여 추출탱크에 투입하였다. 추출용매로 95%의 주정을 사용하여 세척한 홍삼원료의 5배 양을 투입한 후 75℃에서 8시간, 4회에 걸쳐 추출하였다. 이때 1회 추출시 마다 얻은 추출물을 65℃로 7시간 농축하여 농축물을 제조하였다. 4회에 걸쳐 얻은 농축물을 교반기로 이송하여 95℃로 1.5시간 살균하여 70브릭스의 혼합 농축물을 제조하였다. 이 혼합 농축물을 발효탱크에 넣고 3.5배(v/v)의 정제수를 가한 후 교반하여 20브릭스로 조정하여 95℃에서 1시간 살균하였다. 살균 후, 40℃이하로 냉각하여 혼합액의 4.0%(v/v)에 해당하는 Lactobacillus brevis M2 (미생물 기탁번호 KCTC11390BP), Lactobacillus plantarum P2(미생물 기탁번호 KCTC11391BP)의 균주를 무균상태에서 접종하여 온도를 유지하면서 25시간 배양하였다. 배양 완료 후 농축하여 고형분 60중량%의 농축액으로 제조하였다.
Red ginseng suitable for the standard was selected to remove foreign substances and washed. The selected raw materials were weighed into red ginseng root and red ginseng at a ratio of about 7: 3 (w / w) and added to the extraction tank. After extracting 5 times the amount of red ginseng raw material washed with 95% alcohol as an extraction solvent was extracted for 8 hours, 4 times at 75 ℃. At this time, the extract obtained every time extraction was concentrated to 65 ℃ 7 hours to prepare a concentrate. The concentrate obtained four times was transferred to a stirrer and sterilized at 95 ° C. for 1.5 hours to prepare a 70 brix mixed concentrate. The mixed concentrate was added to a fermentation tank, 3.5 times (v / v) of purified water was added thereto, stirred, adjusted to 20 briquettes, and sterilized at 95 ° C for 1 hour. After sterilization, the cells were cooled to below 40 ° C and inoculated under a sterile state by inoculating the strains of Lactobacillus brevis M2 (microbial accession no. KCTC11390BP) and Lactobacillus plantarum P2 (microbial accession no. KCTC11391BP) corresponding to 4.0% (v / v) of the mixed solution. Incubate for 25 hours while maintaining. After completion of the culture was concentrated to prepare a concentrated solution of 60% by weight solid.
제조예2: 대추 농축액의 제조방법Preparation Example 2: Preparation of Jujube Concentrate
대추를 선별 및 세척하고, 기준에 맞게 분쇄한 후 추출탱크에 투입하고, 원료 총 중량의 150배(w/w)에 해당하는 추출용매를 첨가하였다. 이때, 추출용매로는 정제수 100%를 사용하였다. 추출탱크의 온도를 95℃로 유지하면서 3시간 동안 추출하였다. 얻은 추출물은 퍼라이트를 이용하여 여과하였다. 이어서, 농축기에서 95℃로 4시간 감압 농축하여, 고형분 70중량%(대추농축액)의 농축액을 얻었다.
Jujube was screened and washed, pulverized according to the standard, and put into an extraction tank, and an extraction solvent corresponding to 150 times (w / w) of the total weight of the raw material was added. At this time, 100% of purified water was used as the extraction solvent. The extraction tank was extracted for 3 hours while maintaining the temperature of 95 ℃. The obtained extract was filtered using perlite. Subsequently, it concentrated under reduced pressure at 95 degreeC for 4 hours in the concentrator, and obtained the concentrate of 70 weight% of solid content (jujube concentrate).
제조예3: 백복령 농축액의 제조방법Preparation Example 3: Preparation of Baekbokryeong Concentrate
백복령, 생지황, 맥문동, 천문동 및 지골피를 선별 및 세척하고, 기준에 맞게 분쇄한 후 추출탱크에 투입하고, 원료 총 중량의 150배(w/w)에 해당하는 추출용매를 첨가하였다. 이때, 추출용매로는 정제수 100%를 사용하였다. 추출탱크의 온도를 95℃로 유지하면서 3시간 동안 추출하였다. 얻은 추출물은 당화효소를 사용하여 50℃에서 4시간 동안 효소 분해한 후 90℃에서 10분간 효소 실활하여 퍼라이트 여과하였다. 농축기에서 95℃로 4시간 감압 농축하여, 고형분 50중량%(백복령 농축액)의 농축액을 얻었다. 한편, 백복령 농축액에서, 농축액 총 중량에 대하여, 백복령, 생지황, 맥문동, 천문동, 지골피는 각각 45중량%, 22중량%, 11중량%, 11중량%, 11중량%로 포함되었다.
Baekbokryeong, Saengjihwang, Mcmundong, Astronomical Dong, and Jigolpi were screened and washed, pulverized according to the standard, and put into an extraction tank, and an extraction solvent corresponding to 150 times (w / w) of the total weight of the raw material was added. At this time, 100% of purified water was used as the extraction solvent. The extraction tank was extracted for 3 hours while maintaining the temperature of 95 ℃. The obtained extract was enzymatically decomposed at 50 ° C. for 4 hours using glycosylase, followed by perlite filtration with enzyme deactivation at 90 ° C. for 10 minutes. It concentrated under reduced pressure at 95 degreeC by the concentrator for 4 hours, and obtained the concentrate of 50 weight% of solid content (Baekbokryeong concentrate). On the other hand, in the concentration of Baekbokryeong, the total weight of the concentrate, Baekbokyeong, Saengjihwang, Macmun-dong, Cheonmun-dong, Jigolpi was included as 45% by weight, 22% by weight, 11% by weight, 11% by weight, 11% by weight, respectively.
실시예 1 내지 3: 발효홍삼을 포함하는 음료 조성물의 제조 및 평가Examples 1 to 3: Preparation and evaluation of beverage composition comprising fermented red ginseng
하기 표 1에 기재된 발효홍삼 농축물, 시클로덱스트린 및 물을 혼합한 후, 80℃에서 30분 동안 교반하여 포접화합물을 형성하였다. 상기 포접화합물에 하기 표 1에 기재된 대추 농축물, 백복령 농축물, 감미제를 가한 후, 20℃의 상온에서 40분 동안 교반하여 제1 혼합물을 형성하였다. 이 혼합물을 95℃에서 1시간 살균하여 음료 조성물을 형성하였다.The fermented red ginseng concentrate, cyclodextrin and water described in Table 1 were mixed and then stirred at 80 ° C. for 30 minutes to form a clathrate compound. The jujube concentrate, Baekbokryeong concentrate, and a sweetener described in Table 1 were added to the clathrate compound, followed by stirring at room temperature at 20 ° C. for 40 minutes to form a first mixture. The mixture was sterilized at 95 ° C. for 1 hour to form a beverage composition.
(㎏)Example 1
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(㎏)Example 2
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(㎏)Example 3
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시클로덱스트린: 상품명 셀덱스 B-100
Cyclodextrin: trade name Celldex B-100
시험예 1: 관능평가Test Example 1: Sensory evaluation
상기에서 제조된 음료 조성물의 맛을 평가한 결과, 실시예 1 내지 3의 음료 조성물이 발효 홍삼 특유의 쓴맛이 너무 많이 발휘되지 않으면서, 전체적인 관능감이 우수하였다. 특히 실시예 2 조성물의 관능감이 적당함을 확인하였다.
As a result of evaluating the taste of the beverage composition prepared above, the beverage composition of Examples 1 to 3 was excellent in the overall sensory feeling without exhibiting too much bitterness peculiar to fermented red ginseng. In particular, it was confirmed that the sensuality of the composition of Example 2 is appropriate.
실시예 4, 실시예 5, 비교예 1: 발효홍삼을 포함하는 음료 조성물의 제조 및 평가Example 4, Example 5, Comparative Example 1: Preparation and evaluation of beverage composition comprising fermented red ginseng
하기 표 2에 기재된 발효홍삼 농축물, 시클로덱스트린 및 물을 혼합한 후, 80℃에서 30분 동안 교반하여 포접화합물을 형성하였다. 상기 포접화합물에 하기 표 2에 기재된 대추 농축물, 백복령 농축물, 감미제를 가한 후, 20℃의 상온에서 40분 동안 교반하여 제1 혼합물을 형성하였다. 이 혼합물을 95℃에서 1시간 살균하여 음료 조성물을 형성하였다.The fermented red ginseng concentrate, cyclodextrin and water described in Table 2 were mixed and then stirred at 80 ° C. for 30 minutes to form a clathrate compound. The jujube concentrate, Baekbokryeong concentrate, and a sweetener described in Table 2 were added to the clathrate compound, followed by stirring at room temperature at 20 ° C. for 40 minutes to form a first mixture. The mixture was sterilized at 95 ° C. for 1 hour to form a beverage composition.
(㎏)Example 4
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(㎏)Example 5
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(㎏)Comparative Example 1
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시클로덱스트린: 상품명 셀덱스 B-100
Cyclodextrin: trade name Celldex B-100
시험예 2: 관능평가Test Example 2: Sensory Evaluation
실시예 4 및 실시예 5의 음료 조성물은, 발효홍삼 고유의 고미와 대추의 풍미가 조성물에서 가장 조화롭게 느껴져 관능감이 우수하였다.In the beverage compositions of Examples 4 and 5, the flavor of the fermented red ginseng and the flavor of the jujube were most harmonious in the composition, so that the sensory compositions were excellent.
하지만, 비교예 1의 경우 대추 특유의 들치근한 단맛이 느껴지기 시작하였다.
However, in the case of Comparative Example 1, the sweet sweetness unique to the jujube began to be felt.
실시예 6, 실시예 7 및 비교예 2: 발효홍삼을 포함하는 음료 조성물의 제조 및 평가Example 6, Example 7 and Comparative Example 2: Preparation and Evaluation of Beverage Composition Comprising Fermented Red Ginseng
하기 표 3에 기재된 발효홍삼 농축물, 시클로덱스트린 및 물을 혼합한 후, 80℃에서 30분 동안 교반하여 포접화합물을 형성하였다. 상기 포접화합물에 하기 표 3에 기재된 대추 농축물, 백복령 농축물, 감미제를 가한 후, 20℃의 상온에서 40분 동안 교반하여 제1 혼합물을 형성하였다. 상기 제1 혼합물을 95℃에서 1시간 살균하여 음료 조성물을 형성하였다.The fermented red ginseng concentrate, cyclodextrin and water described in Table 3 were mixed and then stirred at 80 ° C. for 30 minutes to form a clathrate compound. The jujube concentrate, Baekbokryeong concentrate, and a sweetener described in Table 3 were added to the clathrate compound, followed by stirring at room temperature at 20 ° C. for 40 minutes to form a first mixture. The first mixture was sterilized at 95 ° C. for 1 hour to form a beverage composition.
(㎏)Example 6
(Kg)
(㎏)Example 7
(Kg)
(㎏)Comparative Example 2
(Kg)
시클로덱스트린: 상품명 셀덱스 B-100
Cyclodextrin: trade name Celldex B-100
시험예 3: 관능평가Test Example 3: Sensory Evaluation
실시예 6 및 실시예 7의 음료 조성물은, 발효홍삼 고유의 고미를 부드럽게 하면서 안정적인 물성을 이루었다. The beverage compositions of Examples 6 and 7 achieved stable physical properties while softening the bitterness inherent in fermented red ginseng.
하지만, 비교예 2의 경우 발효홍삼 고유의 자극적인 고미가 그대로 남아있어 좋지 않은 관능감을 주었다. 따라서 시클로덱스트린을 첨가하는 것이 고미를 상쇄시키는 데 효과가 있음을 확인하였다.
However, in the case of Comparative Example 2 fermented red ginseng unique irritation was left as it gave a bad sensory. Therefore, it was confirmed that adding cyclodextrin was effective in offsetting bitter rice.
실시예 8, 실시예 9: 발효홍삼을 포함하는 음료 조성물의 제조 및 평가Example 8, Example 9: Preparation and evaluation of beverage composition comprising fermented red ginseng
하기 표 4에 기재된 발효홍삼 농축물, 시클로덱스트린 및 물을 혼합한 후, 80℃에서 30분 동안 교반하여 포접화합물을 형성하였다. 상기 포접화합물에 하기 표 4에 기재된 대추 농축물, 백복령 농축물, 감미제를 가한 후, 20℃의 상온에서 40분 동안 교반하여 제1 혼합물을 형성하였다. 한편, 하기 표 4에 기재된 점증제와 정제수를 혼합한 후, 85℃를 유지하면서 25분 동안 용해시켜 제2 혼합물을 형성하였다. 상기 제1 혼합물과 상기 제2 혼합물을 교반하여 혼합한 후, 95℃에서 1시간 살균하여 음료 조성물을 형성하였다.The fermented red ginseng concentrate, cyclodextrin and water described in Table 4 were mixed and then stirred at 80 ° C. for 30 minutes to form a clathrate compound. The jujube concentrate, Baekbokryeong concentrate, and a sweetener described in Table 4 were added to the clathrate compound, followed by stirring at room temperature at 20 ° C. for 40 minutes to form a first mixture. On the other hand, after mixing the thickener and purified water shown in Table 4, while maintaining 85 ℃ for 25 minutes Dissolution to form a second mixture. The first mixture and the second mixture were stirred and mixed, and then sterilized at 95 ° C. for 1 hour to form a beverage composition.
(㎏)Example 8
(Kg)
(㎏)Example 9
(Kg)
점증제: CMC-Na(카르복시메틸 셀룰로오스 나트륨)
Thickener: CMC-Na (carboxymethyl cellulose sodium)
시험예 4: 관능평가Test Example 4: Sensory Evaluation
실시예 8 및 실시예 9의 음료 조성물은, 진한 바디감을 느낄 수 있어 발효홍삼을 함유하는 음료 조성물 특유의 관능 및 물성을 향상시켜 주었다. The beverage composition of Example 8 and Example 9 can feel a strong body feeling, and improved the sensory and physical properties peculiar to the beverage composition containing fermented red ginseng.
Claims (7)
상기 포접화합물에 대추, 백복령, 지황, 맥문동, 천문동 및 지골피로 이루어진 군에서 선택되는 1종 이상의 농축물 0.5~10중량%, 감미제 1.0~20중량%를 가한 후, 상온에서 10분~1시간 동안 교반하여 제1 혼합물을 형성하는 단계;
상기 제1 혼합물을 70~100℃에서 0.5~2시간 살균하는 단계를 포함하는 것을 특징으로 하는 음료 조성물의 제조방법.Fermented red ginseng concentrate 1.0-10% by weight, cyclodextrin 0.05-10% by weight and water, followed by stirring at 60-85 ° C. for 10-40 minutes to form a clathrate compound;
After adding 0.5-10% by weight of one or more concentrates selected from the group consisting of jujube, Baekbokyeong, Jihwang, Macmun-dong, astronomical dong and phalanges, and sweeteners 1.0-20% by weight to the clathrate compound, at room temperature for 10 minutes to 1 hour. Stirring to form a first mixture;
Method for producing a beverage composition comprising the step of sterilizing the first mixture 0.5 ~ 2 hours at 70 ~ 100 ℃.
점증제 0.05~1.0중량%와 물을 상온에서 혼합한 후, 80~90℃까지 가온하면서 5~40분 동안 용해시켜 제2 혼합물을 형성하는 단계를 더 포함하는 것을 특징으로 하는 것을 특징으로 하는 음료 조성물의 제조방법.The method of claim 4,
After mixing the 0.05 to 1.0% by weight of the thickener and water at room temperature, it is dissolved for 5 to 40 minutes while warming up to 80 ~ 90 ℃ characterized in that it further comprises the step of forming a second mixture Method of Preparation of the Composition.
상기 제2 혼합물을 형성하는 단계에서,
음료 조성물 총 함량에 대하여, 보존료 0.005~0.5중량% 및 산미료 0.001~1.0중량%를 더 포함하는 것을 특징으로 하는 음료 조성물의 제조방법.The method according to claim 5,
In the step of forming the second mixture,
Regarding the total amount of the beverage composition, 0.005 to 0.5% by weight of preservatives and 0.001 to 1.0% by weight of acidulant production method of a beverage composition characterized in that it further comprises.
상기 살균하는 단계는,
상기 제1 혼합물과 상기 제2 혼합물을 교반하여 혼합한 후 수행하는 것을 특징으로 하는 음료 조성물의 제조방법.The method according to claim 5,
The sterilization step,
Method for producing a beverage composition, characterized in that performed after stirring and mixing the first mixture and the second mixture.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR890001564B1 (en) * | 1986-08-29 | 1989-05-08 | 일양약품공업 주식회사 | A process for the production of a stabilized ginseng drink |
| KR20050076582A (en) * | 2004-01-20 | 2005-07-26 | 씨제이 주식회사 | A drink containing ultrafine powder of ginseng and the method thereof |
| KR20080093186A (en) * | 2007-04-16 | 2008-10-21 | 주식회사 바이오랜드 | A method for preparing the inclusive product of gamma-cyclodextrin and ginseng extract and the composition comprising the same |
| KR20100084100A (en) * | 2009-01-15 | 2010-07-23 | 웅진식품주식회사 | Drink composition comprising a fermented red ginseng and method of preparing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR890001564B1 (en) * | 1986-08-29 | 1989-05-08 | 일양약품공업 주식회사 | A process for the production of a stabilized ginseng drink |
| KR20050076582A (en) * | 2004-01-20 | 2005-07-26 | 씨제이 주식회사 | A drink containing ultrafine powder of ginseng and the method thereof |
| KR20080093186A (en) * | 2007-04-16 | 2008-10-21 | 주식회사 바이오랜드 | A method for preparing the inclusive product of gamma-cyclodextrin and ginseng extract and the composition comprising the same |
| KR20100084100A (en) * | 2009-01-15 | 2010-07-23 | 웅진식품주식회사 | Drink composition comprising a fermented red ginseng and method of preparing the same |
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