KR101326005B1 - Functional beverage composition comprising Panax Ginseng concentrate and fruit concentrate - Google Patents
Functional beverage composition comprising Panax Ginseng concentrate and fruit concentrate Download PDFInfo
- Publication number
- KR101326005B1 KR101326005B1 KR1020110040467A KR20110040467A KR101326005B1 KR 101326005 B1 KR101326005 B1 KR 101326005B1 KR 1020110040467 A KR1020110040467 A KR 1020110040467A KR 20110040467 A KR20110040467 A KR 20110040467A KR 101326005 B1 KR101326005 B1 KR 101326005B1
- Authority
- KR
- South Korea
- Prior art keywords
- concentrate
- weight
- red ginseng
- fruit
- ginsenoside
- Prior art date
Links
- 239000012141 concentrate Substances 0.000 title claims abstract description 68
- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 63
- 239000000203 mixture Substances 0.000 title claims abstract description 30
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 29
- 235000020510 functional beverage Nutrition 0.000 title claims abstract description 19
- 240000004371 Panax ginseng Species 0.000 title claims abstract description 8
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 8
- 229930182494 ginsenoside Natural products 0.000 claims description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 229940089161 ginsenoside Drugs 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000013355 food flavoring agent Nutrition 0.000 claims description 8
- 229930091371 Fructose Natural products 0.000 claims description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 7
- 239000005715 Fructose Substances 0.000 claims description 7
- 229930003231 vitamin Natural products 0.000 claims description 7
- 235000013343 vitamin Nutrition 0.000 claims description 7
- 229940088594 vitamin Drugs 0.000 claims description 7
- 239000011782 vitamin Substances 0.000 claims description 7
- 235000004936 Bromus mango Nutrition 0.000 claims description 6
- 240000007228 Mangifera indica Species 0.000 claims description 6
- 235000014826 Mangifera indica Nutrition 0.000 claims description 6
- 235000009184 Spondias indica Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 5
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 229920001100 Polydextrose Polymers 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000001259 polydextrose Substances 0.000 claims description 2
- 235000013856 polydextrose Nutrition 0.000 claims description 2
- 229940035035 polydextrose Drugs 0.000 claims description 2
- TXEWRVNOAJOINC-UHFFFAOYSA-N ginsenoside Rb2 Natural products CC(=CCCC(OC1OC(COC2OCC(O)C(O)C2O)C(O)C(O)C1O)C3CCC4(C)C3C(O)CC5C6(C)CCC(OC7OC(CO)C(O)C(O)C7OC8OC(CO)C(O)C(O)C8O)C(C)(C)C6CCC45C)C TXEWRVNOAJOINC-UHFFFAOYSA-N 0.000 abstract description 7
- YURJSTAIMNSZAE-HHNZYBFYSA-N ginsenoside Rg1 Chemical compound O([C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(C[C@@H]([C@H]4C(C)(C)[C@@H](O)CC[C@]4(C)[C@H]3C[C@H]2O)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)C)(C)CC1)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O YURJSTAIMNSZAE-HHNZYBFYSA-N 0.000 abstract description 7
- UFNDONGOJKNAES-UHFFFAOYSA-N Ginsenoside Rb1 Natural products CC(=CCCC(C)(OC1OC(COC2OC(CO)C(O)C(O)C2O)C(O)C(O)C1O)C3CCC4(C)C3C(O)CC5C6(C)CCC(OC7OC(CO)C(O)C(O)C7OC8OC(CO)C(O)C(O)C8O)C(C)(C)C6CC(O)C45C)C UFNDONGOJKNAES-UHFFFAOYSA-N 0.000 abstract description 5
- GZYPWOGIYAIIPV-JBDTYSNRSA-N ginsenoside Rb1 Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)O[C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(CC[C@H]4C(C)(C)[C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O)CC[C@]4(C)[C@H]3C[C@H]2O)C)(C)CC1)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GZYPWOGIYAIIPV-JBDTYSNRSA-N 0.000 abstract description 5
- YURJSTAIMNSZAE-UHFFFAOYSA-N UNPD89172 Natural products C1CC(C2(CC(C3C(C)(C)C(O)CCC3(C)C2CC2O)OC3C(C(O)C(O)C(CO)O3)O)C)(C)C2C1C(C)(CCC=C(C)C)OC1OC(CO)C(O)C(O)C1O YURJSTAIMNSZAE-UHFFFAOYSA-N 0.000 abstract description 2
- NODILNFGTFIURN-GZPRDHCNSA-N ginsenoside Rb2 Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)O[C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(CC[C@H]4C(C)(C)[C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O)CC[C@]4(C)[C@H]3C[C@H]2O)C)(C)CC1)O[C@@H]1OC[C@H](O)[C@H](O)[C@H]1O NODILNFGTFIURN-GZPRDHCNSA-N 0.000 abstract description 2
- PFSIGTQOILYIIU-UHFFFAOYSA-N ginsenoside Rb3 Natural products CC(=CCCC(C)(O)C1CCC2(C)C3CCC4C(C)(C)C(CCC4(C)C3CC(OC5OC(COC6OCC(O)C(O)C6O)C(O)C(O)C5O)C12C)OC7OC(CO)C(O)C(O)C7OC8OC(CO)C(O)C(O)C8O)C PFSIGTQOILYIIU-UHFFFAOYSA-N 0.000 abstract description 2
- CBEHEBUBNAGGKC-UHFFFAOYSA-N ginsenoside Rg1 Natural products CC(=CCCC(C)(OC1OC(CO)C(O)C(O)C1O)C2CCC3(C)C2C(O)CC4C5(C)CCC(O)C(C)(C)C5CC(OC6OC(CO)C(O)C(O)C6O)C34C)C CBEHEBUBNAGGKC-UHFFFAOYSA-N 0.000 abstract description 2
- ZTQSADJAYQOCDD-UHFFFAOYSA-N ginsenoside-Rd2 Natural products C1CC(C2(CCC3C(C)(C)C(OC4C(C(O)C(O)C(CO)O4)O)CCC3(C)C2CC2O)C)(C)C2C1C(C)(CCC=C(C)C)OC(C(C(O)C1O)O)OC1COC1OCC(O)C(O)C1O ZTQSADJAYQOCDD-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 description 12
- 230000000694 effects Effects 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 10
- 235000019658 bitter taste Nutrition 0.000 description 9
- 239000000284 extract Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 229920001542 oligosaccharide Polymers 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 230000036039 immunity Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 150000002482 oligosaccharides Chemical class 0.000 description 5
- 206010013911 Dysgeusia Diseases 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000004267 EU approved acidity regulator Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000003085 diluting agent Substances 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000546 pharmaceutical excipient Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001061264 Astragalus Species 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 244000294611 Punica granatum Species 0.000 description 2
- 235000014360 Punica granatum Nutrition 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006533 astragalus Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000002552 dosage form Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 235000019414 erythritol Nutrition 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- -1 fructose oligosaccharides Chemical class 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 229960001031 glucose Drugs 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 210000002865 immune cell Anatomy 0.000 description 2
- 239000012678 infectious agent Substances 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 229960002920 sorbitol Drugs 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 210000004233 talus Anatomy 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000003174 Brain Neoplasms Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 102000004127 Cytokines Human genes 0.000 description 1
- 108090000695 Cytokines Proteins 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 240000002045 Guettarda speciosa Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 238000012404 In vitro experiment Methods 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 244000131360 Morinda citrifolia Species 0.000 description 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000019206 astragalus extract Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 description 1
- 229960002079 calcium pantothenate Drugs 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 239000000378 calcium silicate Substances 0.000 description 1
- 229910052918 calcium silicate Inorganic materials 0.000 description 1
- 235000012241 calcium silicate Nutrition 0.000 description 1
- OYACROKNLOSFPA-UHFFFAOYSA-N calcium;dioxido(oxo)silane Chemical compound [Ca+2].[O-][Si]([O-])=O OYACROKNLOSFPA-UHFFFAOYSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 208000037976 chronic inflammation Diseases 0.000 description 1
- 230000006020 chronic inflammation Effects 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229940097362 cyclodextrins Drugs 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000003937 drug carrier Substances 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229940029988 ginseng preparation Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000006049 herbal material Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 230000037189 immune system physiology Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000035987 intoxication Effects 0.000 description 1
- 231100000566 intoxication Toxicity 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 description 1
- 229960000511 lactulose Drugs 0.000 description 1
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000006993 memory improvement Effects 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- LXCFILQKKLGQFO-UHFFFAOYSA-N methylparaben Chemical compound COC(=O)C1=CC=C(O)C=C1 LXCFILQKKLGQFO-UHFFFAOYSA-N 0.000 description 1
- 239000002480 mineral oil Substances 0.000 description 1
- 235000010446 mineral oil Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000017524 noni Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 1
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- QELSKZZBTMNZEB-UHFFFAOYSA-N propylparaben Chemical compound CCCOC(=O)C1=CC=C(O)C=C1 QELSKZZBTMNZEB-UHFFFAOYSA-N 0.000 description 1
- 229960003415 propylparaben Drugs 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011764 rheumatoid arthritis animal model Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 201000010740 swine influenza Diseases 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- 235000012222 talc Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 235000019263 trisodium citrate Nutrition 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 description 1
- 235000005282 vitamin D3 Nutrition 0.000 description 1
- 239000011647 vitamin D3 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940021056 vitamin d3 Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000080 wetting agent Substances 0.000 description 1
Images
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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 홍삼(紅蔘, Panax ginseng C.A. Meyer) 농축액 및 과일 농축액을 함유하는 기능성 음료 조성물에 관한 것이다.
본 발명의 홍삼 농축액에 포함된 진세노사이드(ginsenoside) Rb1 및 Rb2 또는 진세노사이드(ginsenoside) Rb1 및 Rg1의 함량의 합은 3 ~ 80mg 인 것을 특징으로 하고 있다.The present invention relates to a functional beverage composition containing a red ginseng ( Panax ginseng CA Meyer) concentrate and a fruit concentrate.
The sum of the content of ginsenoside Rb1 and Rb2 or ginsenoside Rb1 and Rg1 included in the red ginseng concentrate of the present invention is 3 to 80 mg.
Description
본 발명은 홍삼(紅蔘, Panax ginseng C.A. Meyer) 농축액 및 과일 농축액을 함유하는 기능성 음료 조성물에 관한 것이다.The present invention relates to a functional beverage composition containing a red ginseng ( Panax ginseng CA Meyer) concentrate and a fruit concentrate.
본 발명의 홍삼 농축액에 포함된 진세노사이드(ginsenoside) Rb1 및 Rb2 또는 진세노사이드(ginsenoside) Rb1 및 Rg1의 함량의 합은 3 ~ 80mg 인 것을 특징으로 하고 있다.The sum of the content of ginsenoside Rb1 and Rb2 or ginsenoside Rb1 and Rg1 included in the red ginseng concentrate of the present invention is 3 to 80 mg.
지난해 세계를 휩쓴 신종 플루의 여파로 면역력 증진이 건강을 지키는데 있어서 무엇보다 중요하게 여겨지고 있다.In the aftermath of the swine flu, which swept the world last year, boosting immunity is of paramount importance in maintaining good health.
우리 인체의 면역반응은 외부 감염원으로부터 신체를 보호하고 주요감염원을 제거하고자 하는 신체항상성 유지 기전의 하나로서, 다양한 염증반응은 조직 내 면역담당 세포들의 면역학적 전투과정으로 볼 수 있다.The immune response of the human body is one of the mechanisms of maintaining the body's ability to protect the body from external infectious agents and to remove major infectious agents. Various inflammatory reactions can be regarded as immunological processes of immune cells in tissues.
그러나 어떤 원인에서든 면역세포에 의한 염증원 제거에 문제가 발생되면 만성 염증으로 진행되며, 지속적인 염증은 암이나 당뇨, 뇌혈관질환 등 다양한 질병과 관여되고 있다.However, if any problem occurs in the elimination of inflammatory sources by immune cells, chronic inflammation progresses, and continuous inflammation is associated with various diseases such as cancer, diabetes, and cerebrovascular diseases.
따라서 특히 어린이나 노약자의 경우에는 면역력을 강화 증진시키는 것이 매우 중요하며, 이에 면역력을 강화해 주는 건강소재들에 대한 관심이 고조되고 관련 건강식품 시장은 호황을 누리고 있다.
Therefore, especially for children or the elderly, it is very important to enhance and enhance immunity, and interest in health materials that enhance immunity is heightened, and the related health food market is booming.
홍삼(紅蔘, Panax ginseng C.A. Meyer)은 오갈피나무과에 속하는 다년생 풀인 4~6년 근 수삼(水蔘)을 선별하여 껍질을 벗기지 않은 상태로 증기에 쪄서 말린 것이다.Red ginseng ( Panax ginseng CA Meyer) is a perennial herb belonging to the Ogalpiaceae, selected for 4-6 years of fresh ginseng and dried in steam without peeling.
한의학적으로는, 성질은 약간 따듯하고 맛은 약간 쓰며, 비, 폐, 심장으로 들어가 원기를 보충하고 진액을 만드는 등, 건강 증진과 질병 예방의 효과가 있는 대표적 한약재로 사용되어 왔다.
In oriental medicine, it is slightly warm and slightly bitter, and it has been used as a representative herbal medicine to improve health and prevent disease, such as entering the rain, lungs and heart to rejuvenate and make juice.
홍삼에는 생리활성 유효 성분으로서 진세노사이드(ginsenoside)가 함유되어 있으며, in vitro 실험에서 염증억제 및 항산화 효과가 우수한 것으로 보고되고 있다. Red ginseng contains ginsenoside as a physiologically active ingredient and has been reported to have excellent anti-inflammatory and antioxidant effects in in vitro experiments.
구체적으로 보면, 최근 세포 분자적 수준 연구에서 홍삼의 산성다당류성분들은 염증생성 사이토카인(Cytokine)을 초기단계에서 억제시키는 효과를 보였는데, PD계열 진세노사이드(ginsenoside) Rb1 및 Rb2 를 병용 투여 시 매우 효과적이라고 보고되고 있다.Specifically, in the recent cellular molecular level studies, acidic polysaccharides of red ginseng showed the effect of inhibiting the inflamed cytokine at an early stage, when PD-based ginsenosides Rb1 and Rb2 were administered in combination. It is reported to be very effective.
또한 피부염 마우스 동물모델에서 홍삼의 진세노사이드(ginsenoside) Rg3, Rf, Rh2의 유효한 효과가 보고되었으며 류마티스성 관절염 동물모델에서는 홍삼의 진세노사이드(ginsenoside) Rb1성분의 효과가 보고되었다.
In addition, the effective effects of ginsenosides Rg3, Rf and Rh2 of red ginseng have been reported in the dermatitis mouse animal model, and the effects of the ginsenoside Rb1 component of red ginseng have been reported in the rheumatoid arthritis animal model.
그런데 홍삼은 상기 서술한 우수한 면역 효과 등이 있음에도 장기 복용해야만 그 효과를 나타낼 수 있는 것으로 알려져 있다.By the way, red ginseng is known to be able to exhibit the effect only if the long-term administration, despite the excellent immune effects described above.
그러나 홍삼 자체는 그 특유의 쓴 맛을 가지고 있어서, 장기적으로 섭취하기가 용이하지 못하고 특히 어린이들의 경우에는 더욱 그러하다.However, red ginseng itself has its own bitter taste, making it difficult to consume in the long run, especially in children.
따라서 쓴 맛이 완화된 홍삼 음료를 제조하기 위해서는, 홍삼에 대중성 있는 다른 원료를 추가할 필요성이 있다 하겠다.
Therefore, in order to manufacture a red ginseng drink with a bitter taste, it is necessary to add other popular ingredients to red ginseng.
이하에서, 홍삼에 다른 재료를 추가하여 혼합한 종래의 기술에 대해 살펴본다. Hereinafter, the conventional technology of adding and mixing other materials to red ginseng will be described.
먼저, 논문 “홍삼 및 천연물 추출액을 이용한 고령친화용 홍삼음료의 제조”(박윤형, 중부대학교 대학원 석사학위 논문, 2009.)에는 고령인구의 소비시장을 대상으로 하여 홍삼 농축액과 당귀, 건강, 영지, 대추, 녹용, 구기자 천연물 추출액을 혼합하여 제조한 음료의 조성과 음료의 안정성 등에 대하여 기재되어 있다.
First of all, the paper "Preparation of the Elderly-Friendly Red Ginseng Drink Using Red Ginseng and Natural Extracts" (Park, Yun-Hyung, Master's Thesis, Graduate School, Chung-Ang University, 2009.) is aimed at the consumption market of the elderly population. It describes the composition of beverages prepared by mixing jujube, antler, and wolfberry natural product extracts, and the stability of the beverages.
또한 논문 “황기 및 천년초 첨가가 홍삼음료의 품질에 미치는 영향”(유상권, 산업식품공학회지, Vol. 14, No.4, 299~306, 2010) 에는 홍삼과 황기 추출물을 이용한 음료의 조성 및 그 안정성과, 대장암 및 뇌종양 세포 증식에 미치는 영향 등이 기재되어 있다.
In addition, the effect of the addition of Astragalus and Cheonnyeoncho on the quality of red ginseng beverages (Yoo Sang-kwon, Journal of the Korean Society for Food Science and Technology, Vol. 14, No.4, 299-306, 2010) also includes the composition of beverages using red ginseng and Astragalus extract. Its stability and effects on colon cancer and brain tumor cell proliferation are described.
또한 논문 “홍삼, 복분자, 석류를 첨가한 노니 혼합음료의 개발과 품질 특성”(김은미, 한국조리학회지, Vol. 17, No.1, 259~269, 2011) 에는 노니, 홍삼, 복분자, 석류를 혼합한 음료의 열량, 단백질, 식이섬유, 칼슘, 나트륨, 산도, 색도, 세균수, 관능평가 등이 기재되어 있다.
In addition, the paper “Development and Quality Characteristics of Noni Blended Beverage Added Red Ginseng, Bokbunja, and Pomegranate” (Kim Eun-mi, Journal of the Korean Culinary Society, Vol. 17, No.1, 259 ~ 269, 2011) also included Noni, Red Ginseng, Bokbunja, and Pomegranate. Calorie, protein, dietary fiber, calcium, sodium, acidity, chromaticity, bacterial count, sensory evaluation, etc. of mixed drinks are described.
또한 대한민국 공개특허공보 10-2010-0112215호에는 탈염한 해양심층수, 홍삼추출물, 대추엑기스, 천궁엑기스, 감초엑기스 및 구기자엑기스를 주성분으로 함유하고, 여기에 감미제, 유기산, 글리세린, 점도조절제, 향료, 과일주스에서 선택된 보조성분을 함유하는 기능성 음료 조성물에 대해 기재되어 있다.
In addition, the Republic of Korea Patent Publication No. 10-2010-0112215 contains desalted deep sea water, red ginseng extract, jujube extract, cheongung extract, licorice extract and gojija extract as a main component, sweeteners, organic acids, glycerin, viscosity regulators, flavorings, Functional beverage compositions containing auxiliary ingredients selected from fruit juices are described.
상기에서 서술한 바와 같이, 종래기술들은 홍삼과 다른 원료를 혼합하되, 주로 당귀, 황기, 복분자, 천궁 등과 같은 한방 생약 재료를 혼합한 것을 알 수 있다. As described above, the prior art is a mixture of red ginseng and other raw materials, it can be seen that the herbal herbal materials such as Angelica, Astragalus, Bokbunja, Cheongung, and the like.
그러나 이러한 음료는 홍삼의 쓴 맛은 일부 완화되었으나, 한방 음료 특유의 향이나 맛이 남아 있어서, 대중적 기호가 있다고 보기 어렵다. However, these beverages, although the bitter taste of red ginseng was alleviated, it is hard to see the popularity of herbal drinks because of the unique aroma and taste.
따라서 홍삼의 쓴 맛을 완화시키고, 한방 음료 특유의 향이나 맛을 제거하기 위해서는, 일상적으로 상시 섭취하는 재료를 사용할 필요성이 있다.Therefore, in order to alleviate the bitter taste of red ginseng, and to remove the aroma and taste peculiar to herbal beverages, it is necessary to use ingredients that are constantly ingested daily.
본 발명의 목적은, 홍삼의 쓴 맛을 완화시키고 한방 음료 특유의 향이나 맛을 제거하기 위해, 홍삼 농축액과 일상적으로 섭취하는 과일의 농축액을 혼합 함유함으로써, 대중성 있는 기능성 음료 조성물을 제공함에 있다.SUMMARY OF THE INVENTION An object of the present invention is to provide a popular functional beverage composition by mixing red ginseng concentrate and a concentrate of fruit to be consumed on a daily basis in order to alleviate the bitter taste of red ginseng and to remove the aroma and taste peculiar to herbal beverages.
본 발명의 목적은, 홍삼의 쓴 맛을 완화시키고 한방 음료 특유의 향이나 맛을 제거하기 위해, 홍삼 농축액과 일상적으로 섭취하는 과일의 농축액을 혼합 함유하되, 면역력 증진 효과가 있는 진세노사이드(ginsenoside) Rb1 및 Rb2등의 함량이 많이 함유되어 있는, 대중성있는 기능성 음료 조성물을 제공함에 있다.An object of the present invention, in order to alleviate the bitter taste of red ginseng and to remove the aroma or taste peculiar to herbal beverages, ginsenoside (ginsenoside) containing a mixture of red ginseng concentrate and a concentrate of fruits to be ingested daily, which has an effect of enhancing immunity It is to provide a popular functional beverage composition containing a lot of Rb1 and Rb2.
본 발명은, 홍삼(紅蔘, Panax ginseng C.A. Meyer) 농축액 및 과일 농축액을 함유하는 기능성 음료 조성물을 제공함으로써, 기술적 과제를 해결하고자 한다.The present invention is to solve the technical problem by providing a functional beverage composition containing a red ginseng ( Panax ginseng CA Meyer) concentrate and a fruit concentrate.
본 발명은, 상기 홍삼 농축액에 포함된 진세노사이드(ginsenoside) Rb1 및 Rb2의 함량의 합은 3 ~ 80mg인 것을 특징으로 하는 기능성 음료 조성물을 제공함으로써, 기술적 과제를 해결하고자 한다. The present invention, the sum of the content of ginsenoside (ginsenoside) Rb1 and Rb2 contained in the red ginseng concentrate by providing a functional beverage composition, characterized in that 3 to 80mg, to solve the technical problem.
본 발명은, 상기 홍삼 농축액에 포함된 진세노사이드(ginsenoside) Rb1 및 Rg1의 함량의 합은 3 ~ 80mg인 것을 특징으로 하는 기능성 음료 조성물을 제공함으로써, 기술적 과제를 해결하고자 한다. The present invention, the sum of the content of ginsenoside (ginsenoside) Rb1 and Rg1 contained in the red ginseng concentrate by providing a functional beverage composition, characterized in that 3 to 80mg, to solve the technical problem.
본 발명은, 상기 홍삼 농축액은 0.045 중량% 이고, 상기 과일 농축액은 망고퓨레 10 중량%, 망고 농축액 2 중량% 인 것을 특징으로 하는 기능성 음료 조성물을 제공함으로써, 기술적 과제를 해결하고자 한다. The present invention, the red ginseng concentrate is 0.045% by weight, the fruit concentrate is to provide a functional beverage composition, characterized in that the mango puree 10% by weight, mango concentrate 2% by weight, to solve the technical problem.
본 발명은, 상기 홍삼 농축액은 12 중량% 이고, 상기 과일 농축액은 블루베리 농축액2 중량%, 포도 농축액 2 중량% 인 것을 특징으로 하는 기능성 음료 조성물을 제공함으로써, 기술적 과제를 해결하고자 한다. The present invention, the red ginseng concentrate is 12% by weight, the fruit concentrate is to provide a functional beverage composition, characterized in that the blueberry concentrate 2% by weight, grape concentrate 2% by weight, to solve the technical problem.
본 발명인 홍삼 농축액 및 과일 농축액을 함유하는 기능성 음료 조성물은, 홍삼의 쓴 맛을 완화시키고 한방 음료 특유의 향이나 맛을 제거함으로써, 홍삼을 장기 복용하여 건강 증진을 이룰 수 있는 현저한 효과를 보유하고 있다.The functional beverage composition containing the red ginseng concentrate and the fruit concentrate of the present invention has a remarkable effect of relieving the bitter taste of red ginseng and removing the aroma or taste peculiar to herbal beverages, thereby improving health by taking red ginseng for a long time. .
본 발명인 홍삼 농축액 및 과일 농축액을 함유하는 기능성 음료 조성물은, 상시 섭취하는 과일을 사용함으로써, 어린이나 노약자가 섭취할 때 거부감이 없이 쉽게 즐길 수 있는 현저한 효과를 보유하고 있다.The functional beverage composition containing the red ginseng concentrate and the fruit concentrate of the present invention has a remarkable effect that it can be easily enjoyed by children or the elderly without intoxication by using the fruits ingested at all times.
본 발명인 홍삼 농축액 및 과일 농축액을 함유하는 기능성 음료 조성물은, 진세노사이드(ginsenoside) Rb1, Rb2, Rg1등의 함량이 많이 함유될 수 있도록 함으로써, 면역력 증진, 피로회복 및 기억력 개선 등에 현저한 효과를 보유하고 있다.Functional beverage composition containing the red ginseng concentrate and fruit concentrate of the present invention, by containing a large amount of ginsenoside (ginsenoside) Rb1, Rb2, Rg1, etc., has a remarkable effect on the improvement of immunity, fatigue recovery and memory improvement Doing.
도 1 은 본 발명의 실시예 및 제조예에 따른 조성물을 포함하는 제품을 제조하는 방법을 흐름도로서 도시한 도면이다.1 is a flow diagram illustrating a method of making a product comprising a composition according to an embodiment and preparation of the invention.
본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 안 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.
The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.
따라서 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.
Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents It should be understood that water and variations may be present.
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 설명하기로 한다.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
실시예Example
1. One.
홍삼 Red ginseng
농축액 및 과일 농축액을 함유하는 기능성 음료 조성물의 제조Preparation of Functional Beverage Compositions Containing Concentrate and Fruit Concentrate
본 발명의 실시예에 사용되는 홍삼 농축액은 0.04 ~ 12 중량 %로 함유되며, 바람직하게, 진세노사이드(ginsenoside) Rb1 및 Rb2의 함량의 합이 3~80mg이 되도록 처리한다.
The red ginseng concentrate used in the embodiment of the present invention is contained in an amount of 0.04 to 12% by weight, and preferably, the sum of the contents of ginsenosides Rb1 and Rb2 is 3 to 80 mg.
또한 바람직하게, 진세노사이드(ginsenoside) Rb1 및 Rg1의 함량의 합이 3~80mg이 되도록 처리될 수도 있다.
Also preferably, the sum of the contents of ginsenosides Rb1 and Rg1 may be treated to be 3 to 80 mg.
본 발명에 사용되는 과일농축액은 10~30 중량 %로 함유되며, 과일의 종류는 홍삼의 쓴 맛을 완화시키기에 충분한 맛을 내며, 대중적 기호가 있는 종류로 선택된다.The fruit concentrate used in the present invention is contained in 10 to 30% by weight, the kind of fruit is enough to alleviate the bitter taste of red ginseng, and is selected as a popular symbol.
또한 과일농축액의 함량은 기호성을 충분히 향상시키기 위하여 제품의 종류나 제품 총 중량에 따라서 알맞게 조절된다.
In addition, the content of the fruit concentrate is appropriately adjusted according to the type of product or the total weight of the product in order to sufficiently improve the palatability.
그 외에 홍삼의 쓴 맛을 완화시키기 위하여, 향미제, 산도조절제, 감지제 등의 사용량을 알맞게 조절하여 조성물을 제조한다.
In addition, in order to alleviate the bitter taste of red ginseng, a composition is prepared by appropriately adjusting the amount of the flavoring agent, acidity regulator, sensor, and the like.
일예로, 액상과당, 벌꿀, 프락토올리고당 등 당성분, 구연산, 구연산삼나트륨 등 산도조절제, 비타민 C, 비타민E, 비타민B1, 비타민B6, 비타민B2, 비타민D3, 나이아신, 이노시톨, 판토텐산칼슘 등 비타민류, 정제수를 합하여 69.80-89.96 중량 %를 함유하도록 한다.
For example, sugar components such as liquid fructose, honey, fructooligosaccharide, acidity regulators such as citric acid, trisodium citrate, vitamin C, vitamin E, vitamin B1, vitamin B6, vitamin B2, vitamin D3, niacin, inositol, calcium pantothenate The total amount of purified water should be 69.80-89.96% by weight.
본 발명에 사용되는 올리고당류(oligosaccharides)는 프락토 올리고당, 이눌린, 유과올리고당, 락툴로스 등의 올리고당 류에서 선택적으로 포함시키도록 한다.
Oligosaccharides used in the present invention may be selectively included in oligosaccharides such as fructo oligosaccharides, inulin, fructose oligosaccharides, and lactulose.
본 발명의 실시예에 따른 기능성 음료 조성물은 상기 성분을 함유하는 외의 다른 성분에는 특별한 제한이 없으며 통상의 음료와 같이 여러 가지 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다.The functional beverage composition according to the embodiment of the present invention is not particularly limited to other components containing the above components, and may contain various natural carbohydrates and the like as additional components, like ordinary beverages.
상술한 천연 탄수화물의 예는 모노사카라이드, 예를 들어, 포도당, 과당; 디사카라이드, 예를 들어 말토스, 슈크로스 등 및 폴리사카라이드, 예를 들어 덱스트린, 시클로덱스트린 등과 같은 통상적인 당, 및 자일리톨, 소르비톨, 에리트리톨 등의 당알코올이다. 상술한 것 이외에 향미제로써 천연 향미제(타우마틴, 스테비아 추출물(예를 들어 레바우디오시드 A, 글리시르히진 등) 및 합성 향미제(사카린, 아스파르탐 등)를 유리하게 사용할 수 있다.Examples of the above-mentioned natural carbohydrates are monosaccharides such as glucose, fructose; Disaccharides such as maltose, sucrose and the like and polysaccharides such as dextrins, cyclodextrins and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. In addition to the above, natural flavoring agents (tau martin, stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used as flavorings.
상기 천연 탄수화물의 비율은 본 발명의 조성물 100 ml당 일반적으로 약 1 내지 20 g, 바람직하게는 약 5 내지 12 g이다.
The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of the composition of the present invention.
상기 외에 본 발명의 성분은 여러 가지 영양제, 광물(전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제(치즈, 초콜릿 등), 펙트산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올, 탄산음료에 사용되는 탄산화제 등을 추가로 함유할 수 있다.
In addition to the above, the components of the present invention are various nutrients, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese, chocolate), pectic acid and salts thereof, organic acids, protective colloids Thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like.
본 발명의 실시예에 따른 홍삼 농축액 및 과일 농축액을 포함하는 조성물에, 약제학적으로 허용되는 담체, 부형제 또는 희석제 등을 추가하여 약제학적 단위 투여형을 제공하도록 할 수 있다.To the composition comprising the red ginseng concentrate and fruit concentrate according to an embodiment of the present invention, a pharmaceutically acceptable carrier, excipient or diluent may be added to provide a pharmaceutical unit dosage form.
여기에서, 담체, 부형제, 희석제로는 토즈, 덱스트로즈, 수크로스, 솔비톨, 만니톨, 자일리톨, 에리스리톨, 말티톨, 전분, 아카시아 고무, 알지네이트, 젤라틴, 칼슘 포스페이트, 칼슘 실리케이트, 셀룰로즈, 메틸 셀룰로즈, 미정질 셀룰로스, 폴리비닐 피롤리돈, 물, 메틸히드록시벤조에이트, 프로필히드록시벤조에이트, 탈크, 마그네슘 스테아레이트 및 광물유를 들 수 있다.Examples of the carrier, excipient and diluent include tosse, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, Vaginal cellulose, polyvinylpyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil.
또한 상기 약제학적 투여 형태는 약학적 허용 가능한 염의 형태로도 사용될 수 있고, 또한 단독으로 또는 타 약학적 활성 화합물과 결합뿐만 아니라 적당한 집합으로 사용될 수 있다.
The pharmaceutical dosage forms may also be used in the form of pharmaceutically acceptable salts, and may be used alone or in combination with other pharmaceutically active compounds as well as in a suitable set.
또한 상기 홍삼 분말, 혼합 유산균 및 올리고당류를 포함하는 조성물을 제제화 할 경우에는 통상적으로 사용하는 충진제, 증량제, 결합제, 습윤제, 붕해제, 계면 활성제 등의 희석제 또는 부형제를 사용하여 조제될 수 있다.
In addition, when formulating a composition comprising the red ginseng powder, mixed lactic acid bacteria and oligosaccharides, it may be prepared using a diluent or excipient such as fillers, extenders, binders, wetting agents, disintegrating agents, surfactants, etc. that are commonly used.
본 발명의 실시예에 따른 홍삼 농축액 및 과일 농축액을 포함하는 조성물에, 식품 보조 첨가제를 추가하여 건강 기능성 식품을 제공할 수 있다.In a composition comprising a red ginseng concentrate and a fruit concentrate according to an embodiment of the present invention, a food supplement may be added to provide a health functional food.
상기 성분을 첨가할 수 있는 식품으로는, 예를 들어, 각종 식품류, 껌, 차, 비타민 복합제, 건강 기능성 식품류 등이 있다.Examples of foods to which the above components can be added include various foods, gums, teas, vitamin complexes, and health functional foods.
또한 항산화 기능을 목적으로 한 식품 또는 음료에 첨가될 수 있다.
It may also be added to foods or beverages for the purpose of antioxidant function.
제조예1. 홍삼 농축액 및 과일 농축액을 포함한 기능성 음료의 제조Preparation Example 1. Preparation of Functional Drinks Containing Red Ginseng Concentrate and Fruit Concentrate
본 발명의 제조예1에 사용되는 홍삼 농축액은 0.045 중량 %로 함유되며, 바람직하게, 진세노사이드(ginsenoside) Rb1 및 Rb2의 함량의 합이 3 ~ 80mg이 되도록 처리한다.
The red ginseng concentrate used in Preparation Example 1 of the present invention is contained in an amount of 0.045% by weight, and is preferably treated so that the sum of the contents of ginsenosides Rb1 and Rb2 is 3 to 80 mg.
또한 바람직하게, 진세노사이드(ginsenoside) Rb1 및 Rg1의 함량의 합이 3 ~ 80mg이 되도록 처리될 수도 있다.
Also preferably, the sum of the contents of ginsenosides Rb1 and Rg1 may be treated to be 3 to 80 mg.
본 발명에 사용되는 과일농축액은 망고퓨레10 중량 % 및 망고농축액 2 중량 %로 함유된다.
Fruit concentrate used in the present invention is contained in 10% by weight mango puree and 2% by weight mango concentrate.
주요 성분으로서의 홍삼 농축액 및 과일 농축액 이외에, 올리고당류, 비타민류, 미네랄류, 산도조절제, 향미제, 감미제 및 당류 등을 추가로 포함하여 혼합되며, 추가로 포함되는 성분은 다음과 같다.In addition to the red ginseng concentrate and fruit concentrate as main components, oligosaccharides, vitamins, minerals, acidity regulators, flavoring agents, sweetening agents and sugars are further included and mixed, and the components further included are as follows.
액상과당 12 중량%, 프락토올리고당 1 중량%, 폴리텍스트로스 0.05 중량%, 구연산 0.1 중량%, 펙틴 0.2 중량%, 비타민류 0.12 중량%, 착향료 0.1 중량%를 추가로 혼합하고, 총량이 100%(w/w)이 되도록 계량된 정제수로 조정한다.
12% by weight of liquid fructose, 1% by weight of fructooligosaccharide, 0.05% by weight of polytextrose, 0.1% by weight of citric acid, 0.2% by weight of pectin, 0.12% by weight of vitamins, 0.1% by weight of flavoring agent, total amount 100% ( w / w).
제조예2. 홍삼 농축액 및 과일 농축액을 포함한 기능성 음료의 제조Preparation Example 2. Preparation of Functional Drinks Containing Red Ginseng Concentrate and Fruit Concentrate
본 발명의 제조예2에 사용되는 홍삼 농축액은 12 중량 %로 함유되며, 바람직하게, 진세노사이드(ginsenoside) Rb1 및 Rb2의 함량의 합이 3 ~ 80mg이 되도록 처리한다.
The red ginseng concentrate used in Preparation Example 2 of the present invention is contained in 12% by weight, and preferably treated so that the sum of the contents of ginsenosides Rb1 and Rb2 is 3 to 80 mg.
또한 바람직하게, 진세노사이드(ginsenoside) Rb1 및 Rg1의 함량의 합이 3 ~ 80mg이 되도록 처리될 수도 있다.
Also preferably, the sum of the contents of ginsenosides Rb1 and Rg1 may be treated to be 3 to 80 mg.
본 발명에 사용되는 과일농축액은 블루베리 농축액2 중량 % 및 포도 농축액 2 중량 %로 함유된다.
The fruit concentrate used in the present invention contains 2% by weight of blueberry concentrate and 2% by weight of grape concentrate.
주요 성분으로서의 홍삼 농축액 및 과일 농축액 이외에, 올리고당류, 비타민류, 미네랄류, 산도조절제, 향미제, 감미제 및 당류 등을 추가로 포함하여 혼합되며, 추가로 포함되는 성분은 다음과 같다.In addition to the red ginseng concentrate and fruit concentrate as main components, oligosaccharides, vitamins, minerals, acidity regulators, flavoring agents, sweetening agents and sugars are further included and mixed, and the components further included are as follows.
액상과당 14 중량%, 프락토올리고당 1 중량%, 폴리덱스트로스 0.05 중량%, 구연산 0.25 중량%, 비타민류 0.12 중량%, 착향료 0.1 중량%를 추가로 혼합하고, 총량이 100%(w/w)이 되도록 계량된 정제수로 조정한다.
14% by weight of liquid fructose, 1% by weight of fructooligosaccharide, 0.05% by weight of polydextrose, 0.25% by weight of citric acid, 0.12% by weight of vitamins, 0.1% by weight of flavoring agent, so that the total amount is 100% (w / w) Adjust to metered purified water.
참고Reference
예Yes
1. One.
홍삼 농축액 및 과일 농축액을 함유하는 기능성 음료를 제조하는 방법Method for preparing functional beverage containing red ginseng concentrate and fruit concentrate
본 발명의 실시예 및 제조예에 따른 조성물은 용액형태로 혼합되어서, 포장 제품으로 제조될 수 있다.
The compositions according to the examples and preparations of the present invention can be mixed in solution to form a packaged product.
도 1 은 본 발명의 실시예 및 제조예에 따른 조성물을 포함하는 제품을 제조하는 방법을 흐름도로서 도시한 도면이다.
1 is a flow diagram illustrating a method of making a product comprising a composition according to an embodiment and preparation of the invention.
먼저, 공정서 규격에 따른 원료검사를 수행하고, 원료를 투입하여 배합하게 된다.First, the raw material inspection according to the process specification is performed, and the raw materials are added and blended.
여과 과정에서는 메쉬(Mesh, #40)를 이용해서 이물을 제거하고, 예열과정은 온도 65℃ 상태에서 수행된다.In the filtration process, foreign matter is removed using a mesh (Mesh, # 40), and the preheating process is performed at a temperature of 65 ° C.
다음으로 탈기 및 균질화 과정을 수행하며, 살균(HTST) 과정을 수행하게 된다. Next, a degassing and homogenization process is performed, and a sterilization (HTST) process is performed.
다시 여과 과정을 수행하여 2차적으로 이물을 제공하고, 제품 용기에 충진하되 살균 온도에서 이루어지도록 한다.The filtration process is again performed to provide a foreign body, and the product container is filled at a sterilization temperature.
다음으로 냉각 및 포장 과정에서는, 규격 적합 제품에 대하여 완포장 후에 유통기한 등을 표시하고 출고하게 된다.Next, in the cooling and packaging process, the expiration date and the like are displayed after the complete packaging for the compliant products.
Claims (10)
(a) 상기 홍삼 농축액은 0.045 중량% 인 경우,
상기 과일 농축액은 망고퓨레 10 중량%, 망고 농축액 2 중량% 이며,
액상과당 12 중량%, 프락토올리고당 1 중량%, 폴리텍스트로스 0.05 중량%, 구연산 0.1 중량%, 펙틴 0.2 중량%, 비타민류 0.12 중량%, 착향료 0.1 중량%를 추가로 혼합한 후, 정제수로 총량이 100%(w/w)이 되도록 조정하고,
(b) 상기 홍삼 농축액에는 진세노사이드(ginsenoside) Rb1 및 Rb2의 함량의 합이 60 ~ 80mg이거나 진세노사이드 Rb1 및 Rg1의 함량의 합이 60 ~ 80mg인 것을 특징으로 하는 기능성 음료 조성물.
Panax ginseng CA Meyer concentrate and fruit concentrate,
(a) when the red ginseng concentrate is 0.045% by weight,
The fruit concentrate is 10% by weight mango pure, mango concentrate 2% by weight,
12% by weight of liquid fructose, 1% by weight of fructooligosaccharide, 0.05% by weight of polytextrose, 0.1% by weight of citric acid, 0.2% by weight of pectin, 0.12% by weight of vitamins, 0.1% by weight of flavoring agent, and then the total amount with purified water Adjust to 100% (w / w),
(b) The red ginseng concentrate functional ginsenoside (ginsenoside) The functional beverage composition, characterized in that the sum of the contents of Rb1 and Rb2 is 60 to 80mg or the sum of the contents of ginsenosides Rb1 and Rg1 is 60 to 80mg.
(a) 상기 홍삼 농축액은 12 중량% 인 경우,
상기 과일 농축액은 블루베리 농축액 2 중량%, 포도 농축액 2 중량% 이며,
액상과당 14 중량%, 프락토올리고당 1 중량%, 폴리덱스트로스 0.05 중량%, 구연산 0.25 중량%, 비타민류 0.12 중량%, 착향료 0.1 중량%를 추가로 혼합한 후, 정제수로 총량이 100%(w/w)이 되도록 조정하며,
(b) 상기 홍삼 농축액에는 진세노사이드(ginsenoside) Rb1 및 Rb2의 함량의 합이 60 ~ 80mg이거나 진세노사이드 Rb1 및 Rg1의 함량의 합이 60 ~ 80mg인 것을 특징으로 하는 기능성 음료 조성물. Panax ginseng CA Meyer concentrate and fruit concentrate,
(a) when the red ginseng concentrate is 12% by weight,
The fruit concentrate is 2% by weight of blueberry concentrate, 2% by weight grape concentrate,
14% by weight of liquid fructose, 1% by weight of fructooligosaccharide, 0.05% by weight of polydextrose, 0.25% by weight of citric acid, 0.12% by weight of vitamins, 0.1% by weight of flavoring agent, and then the total amount with purified water 100% (w / w ),
(b) The red ginseng concentrate functional ginsenoside (ginsenoside) The functional beverage composition, characterized in that the sum of the contents of Rb1 and Rb2 is 60 to 80mg or the sum of the contents of ginsenosides Rb1 and Rg1 is 60 to 80mg.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020110040467A KR101326005B1 (en) | 2011-04-29 | 2011-04-29 | Functional beverage composition comprising Panax Ginseng concentrate and fruit concentrate |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020110040467A KR101326005B1 (en) | 2011-04-29 | 2011-04-29 | Functional beverage composition comprising Panax Ginseng concentrate and fruit concentrate |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20120122368A KR20120122368A (en) | 2012-11-07 |
KR101326005B1 true KR101326005B1 (en) | 2013-11-07 |
Family
ID=47508641
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020110040467A KR101326005B1 (en) | 2011-04-29 | 2011-04-29 | Functional beverage composition comprising Panax Ginseng concentrate and fruit concentrate |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR101326005B1 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102021882B1 (en) | 2018-12-26 | 2019-10-04 | 한솔바이오한방 주식회사 | Beverage composition comprising powder of raw ginseng and sprout ginseng and fruits-vegetables grinding and manufacturing method thereof |
KR20220135282A (en) | 2021-03-29 | 2022-10-07 | 영동대벤처식품 (주) | Manufacturing method of functional health drink containing Korean red ginseng and grape juice |
KR20230068468A (en) | 2021-11-10 | 2023-05-18 | 영동대벤처식품 (주) | Manufacturing method of functional health drink containing peach juice |
KR20240107236A (en) | 2022-12-29 | 2024-07-09 | 영동대벤처식품 (주) | Manufacturing method of senior-friendly functional beverage composition |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101717755B1 (en) * | 2014-12-31 | 2017-03-20 | 재단법인 진안홍삼연구소 | The method for manufacturing red ginseng functional beverage and the functional beverage made by the method |
KR102113927B1 (en) * | 2018-12-13 | 2020-05-21 | 지리산마천농업협동조합 | Aronia beverage composition having increased anti-inflammation activity |
CN109588588A (en) * | 2018-12-28 | 2019-04-09 | 广州泽力医药科技有限公司 | Beverage and preparation method thereof with runchang detoxification |
KR102105453B1 (en) * | 2019-05-20 | 2020-04-29 | 재단법인 진안홍삼연구소 | Beverage including red ginseng and punica granatum |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR920002910B1 (en) * | 1989-07-06 | 1992-04-10 | 재단법인 한국인삼연초연구소 | Additive ingredients in alcohol using for removing hangover and its process for preparing |
KR100440222B1 (en) | 2002-06-19 | 2004-07-14 | (주) 다정 | Red ginseng drink |
KR20100105808A (en) * | 2009-03-21 | 2010-09-30 | 권기복 | Composition of jinsang food |
KR20100127420A (en) * | 2009-05-26 | 2010-12-06 | (주)아모레퍼시픽 | Composition for improving bioavailability of saponin |
-
2011
- 2011-04-29 KR KR1020110040467A patent/KR101326005B1/en active IP Right Grant
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR920002910B1 (en) * | 1989-07-06 | 1992-04-10 | 재단법인 한국인삼연초연구소 | Additive ingredients in alcohol using for removing hangover and its process for preparing |
KR100440222B1 (en) | 2002-06-19 | 2004-07-14 | (주) 다정 | Red ginseng drink |
KR20100105808A (en) * | 2009-03-21 | 2010-09-30 | 권기복 | Composition of jinsang food |
KR20100127420A (en) * | 2009-05-26 | 2010-12-06 | (주)아모레퍼시픽 | Composition for improving bioavailability of saponin |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102021882B1 (en) | 2018-12-26 | 2019-10-04 | 한솔바이오한방 주식회사 | Beverage composition comprising powder of raw ginseng and sprout ginseng and fruits-vegetables grinding and manufacturing method thereof |
KR20220135282A (en) | 2021-03-29 | 2022-10-07 | 영동대벤처식품 (주) | Manufacturing method of functional health drink containing Korean red ginseng and grape juice |
KR20230068468A (en) | 2021-11-10 | 2023-05-18 | 영동대벤처식품 (주) | Manufacturing method of functional health drink containing peach juice |
KR20240107236A (en) | 2022-12-29 | 2024-07-09 | 영동대벤처식품 (주) | Manufacturing method of senior-friendly functional beverage composition |
Also Published As
Publication number | Publication date |
---|---|
KR20120122368A (en) | 2012-11-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101326005B1 (en) | Functional beverage composition comprising Panax Ginseng concentrate and fruit concentrate | |
EA012623B1 (en) | Dry flavoring formulation as a carrier substance | |
KR101266148B1 (en) | A pharmaceutical comprising Panax Ginseng, mixed lactic acid bacteria and oligosaccharides, and a healthful food with the pharmaceutical | |
CN113180165A (en) | Beautifying beverage containing sodium hyaluronate and preparation method thereof | |
EP1633209A1 (en) | Weight management beverage | |
RU2623629C2 (en) | Fatigue-relieving extracts of herbs and beverages containing them | |
KR20130091385A (en) | Red ginseng functional beverage comprising panax ginseng concentrate and fruit concentrate | |
KR101436784B1 (en) | Stick gel composition of red ginseng reduced bitterness and improved intake and manufacturing method thereof | |
JP2007082482A (en) | Proanthocyanidin-containing food, and method for producing the same | |
KR101313630B1 (en) | A method for manufacturing Panax Ginseng pudding and Panax Ginseng pudding manufactured by the method | |
CN103750489A (en) | Honey pomelo pericarp powder electuary and preparation method thereof | |
CN106359734A (en) | Sugar-free tea drink with weight-losing function and making method thereof | |
KR20100025303A (en) | Functional beverage composition in which the function of ginseng saponin is augmented | |
CN106031405A (en) | Snow pear paste preparation method | |
KR101313640B1 (en) | Functional milk comprising Panax Ginseng concentrate and cyclodextrin | |
KR20140003705A (en) | Method for manufacturing red ginseng extract with enhanced function and the extact thereof | |
KR20130091387A (en) | Red ginseng sport beverage comprising panax ginseng concentrate and fruit concentrate | |
KR20220118257A (en) | Powder For Candyfloss Containing Functional Food | |
KR20050100890A (en) | Composition comprising the extract of acanthopanax sessiliflorus and green tea for treating or alleviating hangover syndrome | |
CN103750490A (en) | Honey pomelo pericarp powder electuary and preparation method thereof | |
KR101741171B1 (en) | Water jelly type food comprising Allium hookeri extract and red ginseng extracts, and the production thereof | |
JP5883664B2 (en) | Beverages containing carrot extract and honey | |
CN101828711A (en) | Myrobalan-containing food | |
KR20100104275A (en) | Composition for improving hepatic function and food composition comprising the same | |
KR20180013603A (en) | Alcohol detoxification composition comprising extract of natural herb |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E90F | Notification of reason for final refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20160921 Year of fee payment: 4 |
|
FPAY | Annual fee payment |
Payment date: 20181115 Year of fee payment: 6 |
|
FPAY | Annual fee payment |
Payment date: 20190925 Year of fee payment: 7 |