KR101491720B1 - Manufacturing method of drink - Google Patents

Abstract

The present invention relates to a method for manufacturing a drink and, more particularly, to a method for manufacturing a drink capable of promoting enterokinesia and preventing constipation by mixing Orostachys japonicas extract and gromwell extract while simultaneously maximizing taste and ensuring preference, and by adding the extract of shiitake mushrooms and almonds. The method for manufacturing a drink comprises the steps of: adding 0.1 to 2 parts by weight of Orostachys japonicas into 100 parts by weight of purified water and conducting hot-water extraction at temperatures of 100 to 130°C for one to two hours; adding 0.1 to 2 parts by weight of gromwells into 100 parts by weight of purified water and conducting hot-water extraction at temperatures of 100 to 130°C for three to four hours; and mixing the Orostachys japonicas extract and the gromwell extract.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a beverage,

More particularly, the present invention relates to a method for producing a beverage, and more particularly, to a method for preparing a beverage, which comprises mixing a fresh persimmon extract and a fresh persimmon extract to maximize taste and flavor, And a method for producing a beverage which can prevent constipation.

It is a perennial plant of rosewood stone tree and its origin is Korea, it is distributed in Japan, Manchuria, etc. It grows on the rocky surface of the mountain and the roof of houses. It is a perennial plant with a height of 30㎝, but when it blooms and bear fruit, it dies. Leaves from the root grow flat like a cushion and the ends become hardened like thorns. The leaves from the main stem and the leaves from the roots in summer are not hardened, have no petiole, and are basically purple or white. The flower is white, bloomed in September, densely packed as a herbaceous flower, bovine, with a sharp tip, with five petals and calyx each. There are 10 operations and 5 ovaries, and the fruit ripens in October. There are various kinds of warships distributed throughout the world.

It has already been prescribed as a medicinal herb that has been used as a medicinal herb since the 12th century and has been prescribed as a herbal medicine with anticancer effect. According to the herbal medicine gangmok, "Wassong is smooth, non-toxic, I put the salt in the seson, put the salt in the sesame, add it to the ginger, put it in the soup, and put in the soup and the soup, and put the soy sauce on the soup, "And in the 8th and 9th volumes of Kim Geun-gang, 3,000 years ago, it is also recorded that warson was used as a medicine for cancer treatment, which was a malignant tumor. As such, the old people believed in the efficacy of warsong and used it as an emergency medicine. They cut off the roots of the warships, cut leaves and flowers, and used them as detoxification medicines, such as those infected with malignant boils and insect bites.

On the other hand, it has been reported that it is used as a medicament such as dryness, tonic, jaundice, detoxification, antipyretic, cyanosis, burn, frostbite, and eczema.

In the civilian world, the long-lived weeds are recognized as a mysterious herb that is as good as wild ginseng.

Korean Registered Patent Publication No. 10-696589 discloses a composition for the prevention of hangover and liver protection, which contains a root extract, a mistletoe extract, and a carvedil component.

And Registration No. 10-0710707 discloses a step of increasing the number of horses to a temperature of 96107 캜 for 3846 minutes; Drying at a drying temperature of 7580 캜 for 89 hours; And extracting the active ingredient of the horse chestnut to a maximum extent by a hot water extraction step at an extraction temperature of 90100 ° C for an extraction time of 34 hours and a solvent ratio of 1520ML / G to a sample. A method of manufacturing a health drink using the same is known.

In addition, registration number 10-0458300 describes a health beverage composition that contains 525% by weight of Chimma extract and can be added in the form of a concentrate.

In addition, Korean Patent Registration No. 10-0852293 discloses a method for removing jujube from a jujube, comprising the steps of washing the jujube with water, washing the jujube with water, removing seeds from the jujube after the washing step, The method comprising: a baking step of placing coarse jujubes in an oven and heating them; a drying step of drying the jujube containing the jujube obtained through the baking step; and a pulverizing step of pulverizing the jujubes after the drying step, It can be seen that a manufacturing method of a jujube car is disclosed in which a manufacturing step can be further added.

In the case of such a case, we are currently developing beverages mixed with various pharmaceuticals.

It is an object of the present invention to provide a method for producing a beverage, which is capable of mixing taste and flavor with taste and flavor to maximize taste.

It is also an object of the present invention to provide a method of manufacturing beverages which can enhance excitement exercise and prevent constipation by adding a mushroom / almond extract to a mixture of a Wassup extract and a Shiitake extract.

In order to accomplish the above object, the present invention provides a method for preparing beverage, comprising: 0.1 to 2 parts by weight of wastepin per 100 parts by weight of purified water, followed by hot water extraction at 100 to 130 ° C for 1 to 2 hours; 0.1 to 2 parts by weight of tallow is added to 100 parts by weight of purified water, and the mixture is subjected to hot water extraction at 100 to 130 ° C for 3 to 4 hours; And mixing the rice extract with the drench extract to thereby contain the effective ingredient of the rice drench and the drench.

In addition, the method for producing a beverage according to the present invention is characterized in that the weight ratio of the wort extract to the shiitake extract is 1: 0.2 to 0.4.

In addition, the method for preparing a beverage according to the present invention comprises the steps of adding 0.1 to 1 part by weight of almond and 0.1 to 1 part by weight of mushroom to 100 parts by weight of purified water and performing hot water extraction at 100 to 130 ° C for 3 to 4 hours And the mixture of the salty extract and the slurry extract is further mixed with the almond extract and the mushroom extract.

The method of manufacturing a beverage according to the present invention comprises the steps of: preparing a beverage, a dough, an almond and a mushroom; 0.1 to 2 parts by weight of ground wax, 0.1 to 2 parts by weight of ground wax, 0.1 to 1 part by weight of almond and 0.1 to 1 part by weight of mushroom are added to 100 parts by weight of purified water, heated at 100 to 130 캜 for 2 to 3 hours, , And comprises an active ingredient of the feed and the tincture.

In the method for manufacturing a beverage according to the present invention, the weight ratio of the feed and the dough is 1: 0.2 to 0.4.

According to the method for producing a beverage according to the present invention having the above-described constitution, there is an effect that the taste and flavor can be maximized to ensure palatability by mixing the worty extract and the drench extract.

In addition, according to the method for producing a beverage according to the present invention, the addition of a mushroom / almond extract to a mixture of an extract of Wakoshi extract and a shiitake extract can stimulate the exercise of the dressing and prevent constipation.

1 is a flow chart for explaining a method of manufacturing a warm drink according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In addition, although the term used in the present invention is selected as a general term that is widely used at present, there are some terms selected arbitrarily by the applicant in a specific case. In this case, since the meaning is described in detail in the description of the relevant invention, It is to be understood that the present invention should be grasped as a meaning of a term that is not a name of the present invention. Further, in describing the embodiments, descriptions of technical contents which are well known in the technical field to which the present invention belongs and which are not directly related to the present invention will be omitted. This is for the sake of clarity of the present invention without omitting the unnecessary explanation.

1 is a flow chart for explaining a method of manufacturing a warm drink according to the present invention.

Referring to FIG. 1, the method of manufacturing a hot-water beverage according to the present invention comprises the steps of (S1) adding 0.1 to 2 parts by weight of wastes per 100 parts by weight of purified water and hot water extraction at 100 to 130 ° C for 1 to 2 hours, (S2) adding 0.1 to 2 parts by weight of tears to the portion of the water-in-oil emulsion for 3 to 4 hours at 100 to 130 ° C, and S3) mixing the water-salted extract and the drenching extract.

Here, the weights of the worts and the tears are determined based on the fact that the moisture content is less than 10%. Thus, in the case of non-dried raw food and fresh tears, 1 to 5 parts by weight may be added for hot water extraction. Hereinafter, the description will be made mainly on the fact that the feed and the tears are in a dried state.

The wort of the present invention can use both leaves and stems (large).

In addition, it has been reported that there is a strong anticancer effect that destroys the cancer cells from the mid 80s, and that the extract of Wassong reduces the carcinogenicity of cancer such as aflatoxin and destroys the cancer cells. , Antioxidant activity and hypoglycemic action, and it has been reported that it has an excellent effect on cancer as well as on diabetes.

It is preferable to use this feed in the range of 0.1 to 2 parts by weight based on 100 parts by weight of purified water because if it is less than 0.1 part by weight, the efficacy of the feed is insufficient and it is difficult to exert its own effect. When it exceeds 2 parts by weight And the peculiar flavor is strengthened and the palatability is lowered.

It is preferable to conduct hot water extraction at 100 to 130 ° C for 1 to 2 hours because the active ingredient is not sufficiently extracted when the time is less than 1 hour and the amount of the active ingredient This is a small amount.

The roots of the present invention use roots.

It is said that it is effective for various cancers, constipation, liver disease, arteriosclerosis, poor circulation of women, poor metabolism, and so on. And is also used as a cancer drug in North Korea.

The main components of the worm include chiconine, chiconin derivatives, fructo-oligosaccharides, anhydride kannins, alkalides, inosates, rutin, nitrile glycosides and the like.

Shikonin has anticancer, antiinflammatory, antibacterial and antioxidant effects. Flacto-oligosaccharide is known to have various physiological activities such as antioxidation, prevention of cavities, prevention of obesity and diabetes, promotion of calcium absorption, immunity enhancement effect and cholesterol lowering effect .

It is preferable that such wormwood be used in a range of 0.1 to 2 parts by weight based on 100 parts by weight of purified water because if less than 0.1 part by weight is used in the same manner as in the case of wormwood, the efficacy of wormwood is insufficient, If the amount is more than 1 part, the bitter taste unique to the root is strengthened. And because it uses a high density and hard root compared to a tired one, it needs to be heated for a relatively long time (3 ~ 4 hours) in comparison with the feed, so that an effective ingredient can be efficiently extracted. Specifically, when hot water is extracted in less than 3 hours, the active ingredient can not be extracted sufficiently. If it exceeds 4 hours, the extraction amount of the active ingredient is increased, but the bitter taste becomes stronger and the degree of preference may be lowered.

On the other hand, it is preferable that the weight ratio of the salty waste liquid to the shiitake extract is 1: 0.2 to 0.4.

This is because if the weight ratio of the salty extract to the shiitake extract is less than 1: 0.2, the ratio of the effective amount of the shit is generally too small based on the amount of the beverage to be consumed once (for example, 100 to 200 ml) It is hard to expect, and when it exceeds 1: 0.4, the bitter taste becomes strong as a whole.

The beverage of the present invention may further comprise a lactic acid bacterium, an almond extract, and a shiitake extract.

The above-mentioned lactic acid bacteria can be used in both liquid form and powder form, and is effective for constipation. In addition, it is effective for symptoms such as intestinal leak syndrome, irritable bowel syndrome and diarrhea, and promotes digestion. Preferably, the lactic acid bacteria are mixed after the Wassong extract and the drench extract are cooled to room temperature or lower.

The method may further comprise adding 0.1 to 1 part by weight of almond and 0.1 to 1 part by weight of mushroom to 100 parts by weight of purified water and performing hot water extraction at 100 to 130 ° C for 3 to 4 hours, The almond extract and the mushroom extract may further be added to the mixed solution. At this time, dried almonds and shiitake are used, based on dry weight.

At this time, the weight ratio of the almond extract to the salty extract is 1: 0.2 to 0.4, the weight ratio of the shiitake extract to the salted extract is 1: 0.2 to 0.4, and the lactic acid bacterium is 1: 0.01 to 1 .

The above-mentioned almond extract and mushroom extract do not only play a role of adding flavor and flavor, but also exhibit the unique effects described below.

In addition, almonds belong to nuts and are rich in vitamin E, dietary fiber and monounsaturated fats and have a nutritional content of 164 ㎉. If almonds are included in the diet for health, they have a negative effect on blood sugar control It is known that it has the effect of lowering cholesterol without giving.

Shiitake mushrooms have 91% moisture content, but only 6%, 2% and 0.4% of carbohydrate, protein and minerals. It is easy to decay, and people use it as a dried elevation, but the nutrients of the dried ones are quite different. Calcium and phosphorus are the most abundant minerals contained in shiitake mushrooms. It also contains a large amount of iron, which produces hemoglobin in the blood, which acts as an oxygen carrier. Shiitake mushrooms next to the throat mushrooms, dietary fiber is a lot to help prevent constipation. Common components of shiitake contain protein, fat, and carbohydrates. Vitamins contain vitamins B1 and B2 and niacin, but do not contain any vitamin A or vitamin C. Vitamin B1 and B2 of shiitake mushrooms are almost twice as nutritious as vegetables.

In addition, after the mixture of Wassong extract and Dill Extract, it is packed in a packaging container, which may be packaged after sterilization process.

The present invention also provides a method for producing a soybean paste comprising the steps of: preparing a soy sauce, a dough, an almond and a shiitake mushroom in an amount of 0.1 to 2 parts by weight, 0.1 to 2 parts by weight, 0.1 to 1 part by weight of mushroom is added and heated at 100 to 130 ° C for 2 to 3 hours to extract hot water. The difference from the above-described embodiment is that hot water extraction is carried out in a single batch of salted, ground, almond and shiitake mushrooms in purified water.

Hereinafter, the beverage of the present invention will be described in more detail with reference to preferred embodiments and comparative examples.

1) After drying and drying, wash thoroughly and dry thoroughly.

2) Weigh 100 ℓ of purified water (kg) and 1 kg of wastepaper and boil it in a kettle. After boiling, boil it for 1 hour and heat it with low heat.

3) Weigh 100 ℓ of purified water (kg) and 1kg of dill, put in a kettle and boil. After boiling, heat for 3 hours with low heat to extract hot water.

4) The extracts that have been heat-exported in 3) and 4) above are filtered using a cotton spinning mill and then naturally cooled.

5) Mix the cooled wanshong extract and dill juice extract to a weight ratio of 1: 0.3, and store in a 2ℓ plastic container and refrigerate.

In Example 1, 100 l of purified water (kg), 500 g of dried shiitake mushrooms and 500 g of almonds were weighed and placed in a kettle and boiled. After heating for 3 hours from the start of boiling, Except that the beverage was mixed with the mixture of the extract and the extract.

A beverage was prepared in the same manner as in Example 2, except that 10 g of the lactic acid bacterium powder was added to the mixture of the wort extract and the drench extract in Example 2.

[ Comparative Example 1 ]

In Example 1 to 3), the beverage was prepared only with the extract of Wakoshi without mixing the sponge extract.

[ Comparative Example 2 ]

A beverage was prepared from only the drench extract without mixing the 2) and the extract of Example 1 above.

[ Comparative Example 3 ]

A beverage was prepared in the same manner as in Example 1, except that the dried persimmon extract and the drench extract were cooled to a weight ratio of 1: 1.

[ Comparative Example 4 ]

A beverage was prepared in the same manner as in Example 1, except that the fresh persimmon extract and the dorsal root extract cooled in Example 1 were mixed in a weight ratio of 1: 2.

Sensory Experiment 1

To examine the taste and flavor of beverages prepared according to Examples 1 to 3 and Comparative Examples 1 to 4, sensory evaluation was performed on 20 selected persons.

* Sensory test criteria: People who tasted the beverage responded according to the 7th grade, "1 is very bad, 2 is bad, 3 is poor, 4 is moderate, 5 is slightly good, 6 is good, Very good ", and the results are shown in Table 1 below as an average value.

Sensory evaluation of taste and flavor division Flavor Example 1 4.9 Example 2 5.5 Example 3 5.4 Comparative Example 1 3.4 Comparative Example 2 2.1 Comparative Example 3 3.6 Comparative Example 4 2.5

As shown in Table 1, the beverages of Examples 1 to 3 according to the present invention were generally 'slightly better'. On the other hand, as in Comparative Examples 1 and 2, the beverage containing only the Wassong extract or the drench extract had a response of 'poor' or 'bad', and even when the Wassong extract or the drench extract were mixed, . That is, when the mixing ratio of the present invention was exceeded, it was confirmed that the taste and flavor were drastically decreased.

Sensory Experiment 2

Among the 20 persons selected from the sensory test 1, 9 persons with usual constipation were provided with 2 liters of the drink prepared in Example 2, and 100 ml of beverage was drunk three times a day for 5 days, and constipation And then the sensory test was carried out.

* Sensory Tests: People who drank beverages responded to the 5th grade, "1 is not effective at all, 2 is not effective, 3 is effective but weaker than the used laxatives, 4 is effective , And 5 is excellent. "The results are shown in Table 2 below as an average value.

Sensory test for constipation improvement Not effective at all Have little effect It works, but it is weak. Be effective Have excellent effect 1. (45 years old / female) ○ 2. (32 years old / female) ○ 3. (40 years old / male) ○ 4. (29 years old / male) ○ 5. (38 years old / female) ○ 6. (21 years old / female) ○ 7. (56 years old / female) ○ 8. (52 years old / male) ○ 9. (23 years old / female) ○ medium 4.3 (effective)

As shown in Table 2, it was confirmed that Example 2, which is a beverage according to the present invention, is effective in constipation.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed. It is clear that the present invention is not limited to the above-described embodiments. Accordingly, the scope of protection of the present invention should be construed according to the following claims, and all technical ideas which fall within the scope of equivalence by alteration, substitution, substitution, Range.

Claims (6)

0.1 to 2 parts by weight of wastes are added per 100 parts by weight of purified water, and the mixture is subjected to hot water extraction at 100 to 130 ° C for 1 to 2 hours;
0.1 to 2 parts by weight of tallow is added to 100 parts by weight of purified water, and the mixture is subjected to hot water extraction at 100 to 130 ° C for 3 to 4 hours;
And mixing the worty extract with a drenching liquid, wherein the drenching liquid and the drenching liquid are mixed together. The method according to claim 1,
Wherein the weight ratio of the wort extract to the drench extract is 1: 0.2 to 0.4. The method according to claim 1,
0.1 to 1 part by weight of almond and 0.1 to 1 part by weight of shiitake are added to 100 parts by weight of purified water and subjected to hot water extraction at 100 to 130 ° C for 3 to 4 hours,
Wherein the mixed solution of the rice extract and the shiitake extract is further mixed with the almond extract and the mushroom extract. Preparing salted, ground, almond and shiitake;
0.1 to 2 parts by weight of ground wax, 0.1 to 2 parts by weight of ground wax, 0.1 to 1 part by weight of almond and 0.1 to 1 part by weight of shiitake are added to 100 parts by weight of purified water, heated at 100 to 130 캜 for 2 to 3 hours, ; ≪ / RTI >
≪ / RTI > wherein the active ingredient is selected from the group consisting of: 5. The method of claim 4,
Wherein the weight ratio of the feed and the dough is 1: 0.2 to 0.4.
6. A beverage made by a method according to any one of claims 1 to 5,

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