KR101514041B1 - Wood-cultivated ginseng Kyoung-ok-ko and method for preparing the same - Google Patents

Abstract

The present invention relates to a gypsum gypsum gypsum and a method for producing the same. The ginseng saponaceus japonica according to the present invention and the suspension drink containing the ginseng saponaceous ginseng according to the present invention are superior to the conventional commercially available ginseng cheonggok containing preference drink and storage property and can be used as a health functional food which can be ingested in daily life, , Can be useful as a traditional health food or an exportable cultural product.

Description

[0002] Wood-cultivated ginseng Kyoung-ok-ko and method for preparing same,

The present invention relates to a gypsum gypsum gypsum and a method for producing the same.

In recent years, the domestic beverage market has been experiencing a recession in general beverage products such as carbonated beverages and juices, which have been regarded as flagship products in recent years. This is due to changes in social conditions such as lifestyle, dietary life, and disease diversification of modern people, and the increasing interest in health of modern people is continuously creating rapid growth and niche demand of health functional beverage market.

Goat ginseng is a perennial plant belonging to the genus Araliaceae ( Panax ginseng CA meyer) grown in the natural germination and growth in the wild, and has been regarded as a representative medicine in the past and has been regarded as an agar. The ginseng has been known to enhance the immune function and natural healing power from various diseases by increasing the resistance of the human body while strengthening vigorous brain activity and mental strength. It has also been reported that it has excellent efficacy in relieving stress of various adult diseases and examinees. Based on this, research on goat ginseng has been progressed and it has recently been confirmed that it is effective for anticancer, blood pressure reduction, antioxidation, hepatotoxicity and lipid lowering.

Gyeongokgyo is gyeongokgyo is a medicine that is composed of ginseng, gyeongryeong, rawjihwanghwa, honey, etc. It is a prescription medicine and a prescription medicine. In order to see Donguibogyou, I would like to ask about the medicinal efficacy of Kyoung - Ok 's "Serenity, Remuneration, Cure, Renewal, and Baekson (100 diseases) And all mankind are all satisfied, and the five-year-old is a young man, and his white hair is blackened, and he falls again and runs like a horse. " In addition, it is said that "I fill the jin (精) and see the number (髓)", and the hair is blackened, the teeth are bloomed, And it has been widely used in the private sector for the improvement of nourishing strength and fragility. Based on these literature data, research on the pharmacological activity of Gyeongokgyo has been actively carried out and it is effective for anti-inflammation, gastric ulcer suppression, analgesic effect and maintenance of normal body temperature, hypoglycemia, hypotension, weight loss and endurance enhancement Is known.

Recently, efforts have been made to develop health foods using functional mushrooms or conventional mushrooms. For example, Korean Patent Registration No. 10-28639 discloses an omelette-shaped jelly-like jellyfish prepared by adding agar, sugar, potato wool, oligosaccharide, and the like to a conventional jelly-bean jelly in a semi-solid state and its production method, Korean Patent Registration No. 10-354962 discloses a gyeongokgyo instant tea containing glucose, ginseng flavor and lactic acid and a preparation method thereof, which is obtained by extracting a gyeongokgok solution and lyophilizing the powder. Korean Patent Registration No. 10-1016195 discloses a tea gum And a process for producing the same. Also, Korean Patent Laid-Open Publication No. 10-1994-6595 discloses a gyeongokgol solution prepared by adding water, homogenizing and sterilizing ginseng-enriched liquorice, waterweed extract, extract of Baekbokryeong and honey, and a process for producing the same. Japanese Laid-Open Patent Publication No. 10-2001-79241 discloses a mushroom of improved functionality including a fresh persimmon, a ginseng, a jujube other than Baekbokryeong, a ginseng root, a deer antler, a ginger and the like and a manufacturing method thereof.

The use of goat's ginseng as a medicament as described above is restricted to a limited extent of its use and it is required to develop it as another substitute product because it can not fully utilize its utilization value.

Therefore, the inventors of the present invention have found that, although they are the best preservatives, they can overcome the difficulty of popular sales and the inconvenience of ingestion due to unhygienic storage, difficulty to carry, limited consumer floor, As a result of intensive research to develop a health functional food capable of ingesting goat's ginseng, it was confirmed that the present invention is superior to the conventional commercially available gypsum-based suspension drink by the preparation of the goat ginseng kyokoko and the suspension drink using the same, Completed.

It is an object of the present invention to provide a gypsum gypsum gypsum and a method of producing the same.

Yet another object of the present invention is to provide a suspension drink containing ginseng mushroom.

In order to solve the above-mentioned problems, the present invention provides a gypsum gypsum gypsum and a method for producing the same.

In addition, the present invention provides a suspension beverage comprising ginseng root mushroom.

The ginseng saponaceus japonica according to the present invention and the suspension drink containing the ginseng saponaceous ginseng according to the present invention are superior to the conventional commercially available ginseng cheonggok containing preference drink and storage property and can be used as a health functional food which can be ingested in daily life, , Can be useful as a traditional health food or an exportable cultural product.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing the results of analysis of standard products of Ginsenoside Rb1, Rg1, and Rg3.
FIG. 2 is a graph showing the results of analysis of ginsenosides Rb1, Rg1 and Rg3 of the goat ginseng herbaceous plant of the present invention.
FIG. 3 is a QDA depiction analysis chart of the goat ginseng mushroom hot drink of the present invention and a commercial product suspension drink.
FIG. 4 is a graph showing changes in sugar content according to the storage time according to the storage time of the goat's milk jellyfish suspension drink of the present invention.
FIG. 5 is a graph showing the change in pH of the ginseng saplings of the present invention according to the storage time according to the temperature.
FIG. 6 is a graph showing changes in acidity of the ginseng saponaceous mushroom suspension of the present invention at various storage times according to temperature.

The present invention provides a gypsum gypsum gypsum comprising 5-10% by weight of goose ginseng, 10-20% by weight of white roots, 20-50% by weight of raw persimmon and 30-60% by weight of honey.

Hereinafter, the present invention will be described in detail.

Generally, Gyeongokgyo is a medicine which is composed of ginseng, gyeongryeong, bamboo, honey,

The ginseng ginseng cake of the present invention refers to a novel health supplement food prepared by adding goat ginseng instead of ginseng in a material used in the production of kyangokgol such as baekbokgyeong, bokbujang juice and honey and preferably mixing raw ginseng powder with an appropriate ratio.

The efficacy of ginseng root, baekbokryeong, jujube juice and honey, which are the main components of the goat ginseng mushroom of the present invention, is as follows.

The above-mentioned goat ginseng refers to a ginseng ( panax ginseng CA Meyer), a perennial plant belonging to the genus Araliaceae, grown by natural germination in the wild state. It encourages excitement, stimulates brain activity, and strengthens mental strength. It also enhances immune function and natural healing power, and has excellent efficacy in relieving stress of adult diseases and examinees. Ingredients include ginsengsaponon (ginsenoside Rb1, Rb2, Rg1, Rg2, Rg3, Rd, Re, Rh1, Rh2) and many other amino acids, sugars, vitamins, flavonoids and minerals. In recent years, it has been found to be effective for anticancer, hypotensive, antioxidant, hepatotoxicity and lipid lowering. It is preferable that the goat ginseng is 5-10 wt% based on the total weight of the goat ginseng jelly. If the amount of goat's ginseng is less than 5% by weight, the flavor specific to goat's ginseng is reduced. If the amount exceeds 10% by weight, the bitter taste is intensified and the taste is lowered.

The Baek Bok-ryeong was dried sclerotia of Poria cocos (Fr.) Wolf with the hole mushroom. It is effective for symptom of swelling of the abdomen and whole body. It treats sea water, vomiting, diarrhea and heartbeat and is surprised, forgetfulness and oil well. It also shows remarkable response to kidney edema. Representative of the component is about 90% of β-pachyman, including pachymic acid, protein, and glucose. It has the effect of preventing the ulcer formation by the pyloric ligation of the rats. The polysaccharide is effective for immunity enhancement, chronic schizophrenia and improve liver function in malignant tumor. In the present invention, it is preferable that Baekbokryeong is contained in 10-20% by weight with respect to the total weight of the goat ginseng mushroom. If the content is less than 10% by weight, flavor of white roux can not be obtained. If it exceeds 20% by weight, the amount of other ingredients is decreased, and thus flavor of white roux is strong and flavor and aroma are not harmonized with other ingredients.

The bamboo shoots are root of Rehmannia glutinosa Liboschitz, Rehmannia glutinosa Libosch. For hueichingensis Hshlao, with hymen. Bamboo leaf is good for diabetes, and it stops bleeding, nosebleeds and uterine bleeding, and it is good for menstrual irregularity and constipation. Β-sistosterol, traces of campesterol, rehmanin, alkaloid, and fatty acids were identified. It is pharmacologically reducing blood sugar, acting on the circulatory system, showing a strong heart and diuretic action, liver function protective action, antibacterial action. It is preferable that the raw persimmon in the goat ginseng mushroom of the present invention is 20-50 wt% based on the total weight of the goat mushroom gum. The jujube juice is known to lower the heat of the body, and when the weight ratio is less than 20% by weight, the antipyretic effect is weak and when the antioxidant is mixed by more than 50% by weight, there is no significant difference in the antipyretic effect and the bitter taste is strong.

Although the honey is slightly different depending on the honey source, it is generally about 78% of the carbohydrate, and the fructose is 47%. Glucose is about 37%, has good digestibility and is well absorbed. It contains about 17% moisture and about 0.2% protein and minerals. It contains vitamins, formic acid, lactic acid, malic acid, coloring matters, aromatic materials, gummies, waxes and pollen. Vitamins include B1, B2, and B6 folic acid, pantothenic acid, niacin, and C, and inorganic minerals include Ca, Fe, Cu, Mn, P, S, K, Cl, Na, Si and Mg. In the present invention, it is preferable that the honey be included in 30-60 wt% of the total weight of the ginseng mushroom. If less than 30% by weight of honey is mixed, the viscosity is too low, and if it exceeds 60% by weight, viscosity is too high to mix the other ingredients.

Further, according to the present invention,

1) powdering the goat ginseng, ginseng, and bokbok;

2) pulverizing raw persimmon, juicing and filtering to obtain raw persimmon juice;

3) water-bathing the honey at 50-70 ° C for 15-30 minutes to remove white foam and moisture and make a mill;

4) mixing the ginseng powder, ginseng powder, Baekbokryeong powder, fresh persimmon juice and millet; And

5) a step for preparing the goat ginseng jellyfish by firstly warming the mixture, cooling and secondly boiling the mixture, and then cooling the mixture at room temperature.

Hereinafter, the method for producing the gypsum gypsum gypsum of the present invention will be described in more detail.

The step 1) is a step of manually removing foreign matters such as goat ginseng, ginseng, and soil attached to Baekbok-gil, and then pulverizing it. The pulverization is carried out in a nano 3D mill, pulverized and filtered through a No. 300 sieve. The smaller the particle size is to increase the liquid extraction rate, it is not limited to the specific particle size.

In step 2), fresh persimilis is washed, ground, juiced, and then filtered with a mortar to produce jujuba juice.

In step 3), the honey is soaked in water at 50-70 ° C, preferably 60 ° C for 15-30 minutes to remove the white foam and moisture that float up to produce a mill.

The step 4) is a step of mixing the sieved ginseng powder, ginseng powder, and white ginseng powder, which have been sieved through the sieve, with the fresh persimmon juice and the plant.

In step 5), the mixture is subjected to a step of warming, cooling, and soaking to prepare a moxa gruel. Specifically, the raw material of the gypsum ga so obtained in the step 4) is put into a pottery pot, the inlet of the pottery pot is sealed, the pottery pot is put in a hot water bath, and water bath is made. (1 day (24 hours, water is cooled at 5 to 20 占 폚) - Secondary bath (1 day (72 hours) (24 hours) at a temperature of 92 to 96 占 폚, preferably at 94 占 폚).

If the temperature is lower than the above temperature, it is difficult to extract the effective component of the manganese oxide material. If the temperature is higher than the above temperature, the physical properties of the manganese oxide material are destroyed . In addition, the reason for boiling water for the second time is to maximize the extraction of the active ingredient and to supplement the water of the Kyeongok High School in one direction.

The respective numerical values described in the method of manufacturing gypsum gypsum gypsum of the present invention can be easily adjusted by those skilled in the art without departing from the effect of the present invention.

In addition, the present invention provides a goat ginseng jellyfish suspension drink comprising 15-35% by weight of ginseng gypsum gypsum based on the total weight of the suspension.

The Sansian ginseng jellyfish suspension beverage is prepared by mixing 15-35 wt.% Of Sansian ginseng mushroom, 1-10 wt.% Of honey, 0.01-1.0 wt.% Of grapefruit seed extract, 0.1-1.0 wt.% Of citric acid, 0.1-1.0 wt.% Of gellan gum, , Stirring is carried out at 100 to 500 rpm for 30 to 60 minutes, and the supernatant is filtered out by precipitation at room temperature for 1 to 3 hours so as to be free from suspended matters.

The ginseng saponaceous mushroom suspension prepared by the method described above had a smaller particle size than that of the commercially available moss gypsum-based suspension, and it had no change in pH and acidity with time, Stability is excellent.

Hereinafter, preferred embodiments, experimental examples, and production examples are provided to facilitate understanding of the present invention. However, the following examples, experimental examples and production examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples, experimental examples and production examples.

Example 1: Preparation of goat ginseng

1-1. Blend of goat juice moxibustion

As shown in Table 1 below, the raw ginseng mushroom gums were prepared from six basic combinations of ginseng and goat ginseng in the basic formulation of Gyeongokgok.

number Contents Detailed capacity Kyeongok High School 1 The ratio of goat ginseng and ginseng to the outside is 0:10 33.6g of ginseng, 67.2g of ginseng, 240g of raw persimmon, 259.2g of honey (5.6% of ginseng, 11.2% of Baekbok-ri, 40.2% of honey, 40.2% of honey) Kyeongok High School 2 The ratio of goat ginseng to ginseng was 1: 9 (Ginseng ginseng 5.04% Baekbokryeong 11.2%, raw persimmon 40% honey 43.2%), ginseng 30.24g, ginseng 67.2g, raw persimmon 240g, honey 259.2g Kyeongokgyo 3 The ratio of goat ginseng to ginseng in the far field is 3: 7 (Ginseng, 1.8% ginseng, 3.8% ginseng, 11.2% ginseng, 40% honey, 43.2% honey) Kyeongokgyo 4 The ratio of goat ginseng and ginseng to the outside is 5: 5 (Ginseng 2.8% ginseng 2.8% bongboreong 11.2% bamboo citron 40% honey 43.2%), ginseng 16.8g, ginseng 16.8g, gyeongryeongbu 67.2g, raw persimmon 240g and honey 259.2g Kyeongokgyo 5 The ratio of goat ginseng to ginseng in the far field is 7: 3 (Ginseng, 1.8% ginseng, 11.2% ginseng, 40% honey, and 43.2% honey) Hyeok-ok 6 The ratio of goat ginseng to ginseng was 10: 0 33.6g of goat ginseng, 67.2g of ginseng, 240g of fresh persimmon, 259.2g of honey (5.6% of goat ginseng, 11.2%

1-2. Standardization of manufacturing process of Sangyang Jangheokgo

1. Materials First processing: Foreign materials such as soil attached to the medicinal materials were cleanly removed by hand.

2. Material secondary processing

 (1) Goat ginseng, ginseng, and Baekbokryeong: Nano-sized granules were milled into nanoparticles.

 (2) Raw Persimmon: It was squeezed with juice using a squeezer.

 (3) Honey: White foaming and moisture were floated in the water while stirring at 60 占 폚 for 20 minutes to remove the bubbles and moisture, thereby producing a mill.

3. Material third processing

 (1) Ginseng, goat ginseng, and Baekbok-ri powder: Filter with 300 mesh sieve to remove large particles.

 (2) jujube juice: I filtered it with hemp.

4. Mixing materials: All the ingredients are put into a jar for use in a bath, and the mixture is evenly mixed with a wooden spatula so that the dough does not clump.

5. Preparing the bath

 (1) Preparation of jar lid (I): The jar was cut into the size of the jar lid using Korean paper, and then oil was added and shaded.

 (2) Preparation of the jar lid (II): The jar lid was prepared to be cut to the size of the lid.

 (3) The jar was put in a jar to support the pot and the jar to be heated.

 (4) The entrance of the pot containing the mixed material was sealed with oiled paper, covered with a light cover thereon, and tightly fixed so as not to leak.

 (5) The jar was placed on the bamboo tray and the container to be boiled was filled with water up to 5 cm below the jar spout so that the heat was evenly distributed.

6. Water bath

 (1) After ignition, hot water was constantly replenished so that the surface of the water did not fall below the height of the jellyfish inside the jar.

 (2) Lift the pot and remove all the hot water from the hot water bottle. Then put the pot back into the hot water bottle and immerse the cold water for one day so that the temperature is maintained at 15 ° C as shown in 5- (5).

 (3) The cup was heated again to a temperature of 85-90 ° C, and the mixture was soaked in the same manner as in 6- (1) for 1 day.

 (4) The jar was taken out and cooled slowly at room temperature.

7. Notice

 (1) Care should be taken not to reach the masonry container made of iron or steel.

(2) Storage is basically kept in the refrigerator room.

Example 2: Instrumental analysis for Samples of Gohyanggyo samples

2-1. Confirm UPLC pattern of goat jelly

Ginsenosides Rb1, Rg1, and Rg3 were set as the indicator components of goat ginseng, and the standard products provided by Korea Food and Drug Administration (KFDA) were used.

The results of the standard product analysis are shown in Fig.

2-2. UPLC condition

Analysis of surface components of goat's ginseng was expressed by chromatogram using UPLC.

The UPLC analysis conditions are shown in Table 2.

UPLC Waters ACQUITY UPLC system Column Waters ACQUITY UPLC BEH C18 (2.1 x 50 mm, 1.7 um) Column Temp 30 ℃ Injection 2 μl Wavelenth 200 nm Mobile phase A 0.1% H ₃ PO ₄ , pH 2.87 Mobile phase B Acetonitrile (HPLC grade) Flow rate 0.6 ml / min

2-3. Analysis of UPLC results

The physiologically active components, Ginsenoside Rb1 and Rg1 and Rg3, were detected in the ginseng ginseng at Kyeongokgyo.

The results of the UPLC analysis are shown in Fig.

2-4. pH measurement

According to the general test method listed in the Food Code, 1 g of goat ginseng mushroom was precisely weighed and diluted with distilled water to 10 mL. Thereafter, it was measured with a digital pH meter (Orion 410A, Thermo scientific, USA).

2-5. Sugar content measurement

1 g of Saururus japonica sample was diluted 10 times with distilled water and measured with a digital sugar meter (PR-100, ATAGO, Japan), and expressed as a ˚Brix value.

2-6. Chromaticity measurement

L (lightness), a (redness) and b (yellowness) values were repeatedly measured three times using a colorimeter (Chroma meter CR-300, Minolta, Japan).

2-7. Sedimentation volume

The original volume V ₀ and the final volume V _u of the sediment were measured and expressed as the ratio of V _u / V ₀ .

2-8. Drop size

(S3500, Micortrac, USA), and the average value of the total particle diameters was shown.

Table 3 shows the pH, the sugar content and the chromaticity of the gypsum gypsum of the present invention.

PH, sugar content and color number pH Sugar content
(˚Brix) Chromaticity L (brightness) a (redness) b (yellow degree) Kyeongok High School 1 4.54 8.9 19.47 0.5 0.65 Kyeongok High School 2 4.52 8.9 19.83 0.46 0.6 Kyeongokgyo 3 4.51 9.0 19.73 0.5 0.56 Kyeongokgyo 4 4.47 8.5 20.83 0.53 0.63 Kyeongokgyo 5 4.43 8.2 20.6 0.61 0.64 Hyeok-ok 6 4.51 7.6 21.35 0.72 0.78

As shown in Table 3, the raw ginseng jellyfish has a pH of 4-5, a sugar content of 7-10 ° Brix, an L value of 19-22, a (redness) value of 0.4-0.0.8, b (yellowness) Value was found to be 0.5-0.8.

Example 3. Examination of preference of the goat ginseng kyokoko

Six (10 male, 5 male, 5 female) among the employees of the Wonkwang University Wonkwang Chinese Medicine Research Institute who made six kinds of Sangyang ginseng kyokoko using the traditional manufacturing method, Were randomly selected and evaluated for sensory evaluation.

The taste and flavor of the prepared ginseng jellyfish was evaluated by 5 point method (1 point: very bad, 2 points: slightly worse, 3 points: normal, 4 points: slightly good, 5 points: very good) . The results are shown in Table 4.

Evaluation of preference of Sangyang Jangheokgo Kyeongok High School 1 Kyeongok High School 2 Kyeongokgyo 3 Kyeongokgyo 4 Kyeongokgyo 5 Hyeok-ok 6 Likelihood 3.4 3.3 3.5 4.1 4.1 4.7

As shown in Table 4, the most favorable evaluation of Gyeongokgyo No. 6 made with ginseng ginseng instead of ginseng showed better taste and better aftertaste than those of other gyeongokgyo. As a result, gyeongokgyo, which is prepared by putting goose ginseng instead of ginseng, is considered to be most suitable for commercialization.

Example 4. Determination of Mixed Ratio of Suspended Bean Containing Goya-gyu Jyokokgol by Evaluation of Preference Rating

Based on the results of Example 3, the preference degree of citric acid, sweetener, and suspending agent was evaluated to obtain an optimal blend ratio of Sanshin Gyepo 6 as a main ingredient. The panel of the preference evaluation was conducted by 10 skilled workers in the Wonkwang Institute of Chinese Medicine (male: 5, female: 5).

4-1. Evaluation of primary preference

In the evaluation of the primary preference, four samples were prepared by adding 10%, 20%, 30%, and 40% by weight of Sangyang Jangheokgyo 6 in different amounts as shown in Table 5 below and mixing the remaining amount of purified water.

Blend ratio (% by weight) used in the primary preference evaluation Content (wt.%) 10 20 30 40
Purified water
90
80
70
60

They were prepared on the day before the experiment, precipitated for 3 hours, filtered and stored in a refrigerator at 4 ° C. Randomly presented with a volume of about 50 mL in a disposable paper cup immediately before evaluation. Rinse the mouth thoroughly 2-3 times before the sample is evaluated by providing purified water to rinse the mouth between the sample and the sample to reduce the confusion with the sample and the slowing of the sensation according to the characteristics of the sample. Respectively.

The evaluation was conducted in a one-to-one interview with the consumer panel to avoid being influenced by other people's opinions. The overall likelihood was evaluated using the 5-point scale method, with 1 point being "not very good" and 5 points being "very good" Respectively. The results are shown in Table 6.

1st preference evaluation result Content (wt.%) 10 20 30 40 Comprehensive likelihood 3.7 4.3 4.1 3.6

As shown in Table 6, when the content of the gypsum mushroom of the present invention was 20% by weight, the best preference tendency was shown.

4-2. Secondary preference evaluation

In the evaluation of the secondary preference, as shown in Table 7, six kinds of six kinds of honeycombs were prepared, in which the amount of honey was fixed at 0, 1.3, 2.6, 3.9, 5.2, and 6.5 wt% Samples were prepared.

The compounding ratio (% by weight) used in the secondary preference evaluation number One 2 3 4 5 6 Sangyang Jangheokgo (10˚Brix) 20 20 20 20 20 20 honey 0 1.3 2.6 3.9 5.2 6.5 Purified water 80 78.7 77.4 76.1 74.8 73.5

Similar to the first preference evaluation shown in Example 4-1, the sample was prepared on the day before the experiment and stored in a refrigerator at 4 DEG C, and 50 mL of the disposable paper cup was randomly presented immediately before the evaluation. Rinse the mouth thoroughly 2-3 times before the sample is evaluated by providing purified water to rinse the mouth between the sample and the sample to reduce the confusion with the sample and the slowing of the sensation according to the characteristics of the sample. Respectively.

The evaluation was conducted in a one-to-one interview with the consumer panel to avoid being influenced by other people's opinions. The overall likelihood was evaluated using the 5-point scale method, with 1 point being "not very good" and 5 points being "very good" Respectively. The results are shown in Fig.

2nd preference rating result Content of honey (% by weight) 0 1.3 2.6 3.9 5.2 6.5 Sugar content 10 11 12 13 14 15 Comprehensive likelihood 2.8 3.0 3.8 4.2 4.7 3.1

As shown in Table 8, when the amount of honey was 5.2 wt%, the best preference was shown when the ginseng root (10 ˚ Brix) was fixed at 20 wt%.

4-3. Evaluate third degree preference

In the evaluation of the third preference, as shown in Table 9, 20% by weight of 10 ˚ Brix and 22% by weight of honey were fixed, and the citric acid content was changed to 0, 0.1, 0.2, 0.3, 0.4, A branch sample was prepared.

The compounding ratio (% by weight) used in the third preference evaluation number One 2 3 4 5 6 Sangyang Jangheokgo (10˚Brix) 20 20 20 20 20 20 honey 5.7 5.7 5.7 5.7 5.7 5.7 Citric acid 0 0.1 0.2 0.3 0.4 0.5 Purified water 74.3 74.2 74.1 74.0 73.9 73.8

It was prepared on the day before the experiment, placed in a refrigerator at 4 ° C and randomly presented with 50 ml of disposable paper cup just before the evaluation. Rinse the mouth thoroughly 2-3 times before the sample is evaluated by providing purified water to rinse the mouth between the sample and the sample to reduce the confusion with the sample and the slowing of the sensation according to the characteristics of the sample. Respectively.

The evaluation was conducted in a one-to-one interview with the consumer panel to avoid being influenced by other people's opinions. The overall likelihood was evaluated using the 5-point scale method, with 1 point being "not very good" and 5 points being "very good" Respectively. The results are shown in Table 10.

Evaluate third degree preference Citric acid content
(weight%) 0 0.1 0.2 0.3 0.4 0.5 pH 4.42 4.1 3.81 3.57 3.34 3.12 Comprehensive likelihood 2.3 2.8 4.6 4.1 3.5 2.6

As shown in Table 10, the highest preference was shown when 20% by weight of ginseng root (10 占 rix), 5.2% by weight of honey, and 0.2% by weight of citric acid.

4-4. 4th likelihood evaluation

In the fourth rank preference evaluation, as shown in Table 11, the content of gellan gum was fixed at 20% by weight, 10% by weight, 10% by weight of honey, 5.2% by weight of honey and 0.2% by weight of citric acid, 0.5 were prepared. Six samples were prepared.

The compounding ratio (% by weight) number One 2 3 4 5 6 Sangyang Jangheokgo (10˚Brix) 20 20 20 20 20 20 honey 5.7 5.7 5.7 5.7 5.7 5.7 Citric acid 0.2 0.2 0.2 0.2 0.2 0.2 Gellan gum 0 0.1 0.2 0.3 0.4 0.5 Purified water 74.1 74.0 73.9 73.8 73.7 73.6

They were prepared on the day before the experiment and stored in a refrigerator at 4 ° C. Randomly presented with 50 mL of disposable paper cup just before evaluation. Rinse the mouth thoroughly 2-3 times before the sample is evaluated by providing purified water to rinse the mouth between the sample and the sample to reduce the confusion with the sample and the slowing of the sensation according to the characteristics of the sample. Respectively.

The evaluation was conducted in a one-to-one interview with the consumer panel to avoid being influenced by other people's opinions. The overall likelihood was evaluated using the 5-point scale method, with 1 point being "not very good" and 5 points being "very good" Respectively. The results are shown in Table 12.

4th degree preference evaluation result Content of gellan gum
(weight%) 0 0.1 0.2 0.3 0.4 0.5 Sedimentation volume 0.7 0.7 0.72 0.7 0.68 0.72 Comprehensive likelihood 4.5 4.1 3.8 3.6 3.5 2.6

As shown in Table 12, the highest preference was shown when 20% by weight of ginseng root (10 占 rix), 5.2% by weight of honey, 0.2% by weight of acid and 0.2% by weight of gellan gum. Furthermore, when gellan gum was added at 0.2 wt%, it was confirmed that the sedimentation volume was the highest.

In the above results, the sedimentation volume is expressed as the ratio of V _u / V ₀ by measuring the original volume V ₀ and the final volume V _u of the sediment, and is an ideal suspension drink when the sedimentation volume is 1.

Example 5. Final Preference Evaluation

The final preference degree evaluation was carried out based on the blending ratio of the suspension-containing beverage containing ginseng saponaceae by the preference evaluation of Example 4 above.

The suspension drink of the present invention was prepared using the goat ginseng mushroom and the commercially available mushroom (product of 000000). Table 13 shows the manufacturing method of the suspended beverage used for the final acceptability evaluation.

Method for manufacturing suspended beverage used for final acceptability evaluation number One 2 Sangyang Jangyokgo 25.9 0 A Company 0 25.9 Purified water 74.1 74.1

They were prepared on the day before the experiment and stored in a refrigerator at 4 ° C. Randomly presented with 50 mL of disposable paper cup just before evaluation. Rinse the mouth thoroughly 2-3 times before the sample is evaluated by providing purified water to rinse the mouth between the sample and the sample to reduce the confusion with the sample and the slowing of the sensation according to the characteristics of the sample. Respectively.

The evaluation was conducted in a one-to-one interview with the consumer panel so that it was not affected by the opinions of others. Overall score was rated as "not very good" and 5 points "very good" Respectively. The results are shown in Fig.

Table 14 shows the results of comparison between physicochemical properties of Sangyang Jangheokgo suspended beverage and prototype beverage suspension, and Table 15 shows the comparison of sedimentation volume and sedimentation volume.

Comparative Physicochemical Properties of Suspended Bean and Prototype Suspended Beverage 　
　 Sugar content
(˚Brix) pH Acidity (%) Chromaticity L a b Sangyang Jangheokgo Suspended Beverage 14 4.06 0.42 27.60 1.52 3.36 Prototype Suspended Beverage 14 3.81 0.32 21.35 0.72 0.78

Comparison of sedimentation sedimentation volume of sedimentary beverage and prototype suspension drink 　
　 Particle diameter (nm) Sedimentation volume Comprehensive likelihood Mixed before After mixing Sangyang Jangheokgo Suspended Beverage 34.66 3.91 0.7 4.5 Prototype Suspended Beverage 41.59 9.57 0.3 4.1

As shown in Table 14, the sugar content of the two products was the same, but pH, acidity and chromaticity were higher than that of the goat ginseng jellyfish suspension drink.

In addition, as shown in Table 15, when the particle sedimentation volume of the goat ginseng moxibustion suspension drink and prototype suspension drink were compared, the particle size of the goat ginseng moxibustion suspension was smaller than that of the prototype suspension, and the sedimentation volume was also higher And it was confirmed that the preference degree of Sangyang Gyeongokgyo suspension drink was higher than that of Sangyang gyeongokgyo suspension drink.

Example 6. Establishment of the manufacturing process of Suyang ginseng kyokoko suspension beverage

The purpose of this study was to establish the mixing, sterilization and filling process of Sangyang ginseng cheongokgok beverage composition.

6-1. Establishment of mixing conditions

In the mixing of the beverage composition according to the present invention, 20% by weight of Sangyang Jangheokgyo (10 ˚ Brix), 5.2% by weight of honey, 0.1% of grapefruit seed extract 0.2% by weight of citric acid, 0.2% by weight of gellan gum and a balance of purified water.

6-2. Establishment of filling conditions

The beverage composition mixed in Example 5 was bottled. At this time, hot peeling was performed at 60 ° C or more.

6-3. Establishment of sterilization conditions

The beverage composition filled in Example 5 was sterilized at a temperature of 80 DEG C for 30 minutes.

Experimental Example 1. Measurement of change in quality of the composition

1-1. Sugar content measurement

The sugar content of the beverage prepared according to Example 6 was measured with a digital sugar meter (PR-100, ATAGO, Japan) and expressed as a ˚Brix value. However, the sampled samples were measured while maintaining the temperature at which the acceleration test was performed. The results of the sugar content measurement are shown in Fig.

As shown in FIG. 4, it was confirmed that the sugar content did not significantly differ between the storage period and the temperature.

1-2. pH measurement

The pH of the beverage prepared according to Example 6 was measured with a digital pH meter (Orion 410A, Thermo scientific, USA). The results of pH measurement are shown in Fig.

As shown in FIG. 5, the pH slightly decreased with the lapse of time, but it was confirmed that the pH did not change significantly around 3.7.

1-3. Acidity measurement

The acidity of the beverage prepared according to Example 6 was titrated with 0.1 N NaOH according to the method of food revolution and expressed as citric acid (%). The results of the acidity measurement are shown in Fig.

As shown in FIG. 6, the acidity did not significantly differ between the storage period and the temperature.

1-4. Total number of bacteria

For the measurement of general bacteria and coliform bacteria in the beverage prepared according to Example 6, the samples separately sampled were aseptically collected and measured. General microorganisms are found in Foodstuffs Vol. General Test Methods 3. Microorganism Test Method 3.5 Bacterial Count Method, Coliform Group is the Food Ordinance Volume II Vol. General test method 3. Microorganism test method 3.7 According to the test method of E. coli group, the sample was repeated three times, three at each temperature. Table 16 and Table 17 show the results of measurement of general bacterial and coliform group by storage period.

General bacterial measurement by storage period 0 days 10 days 20 days 30 days 40 days 50 days 60 days 20 ℃ N.D. N.D. N.D. N.D. N.D. N.D. N.D. 30 ℃ N.D. N.D. N.D. N.D. N.D. N.D. N.D. 40 ℃ N.D. N.D. N.D. N.D. N.D. N.D. N.D.

Escherichia coli measurement by storage period 0 days 10 days 20 days 30 days 40 days 50 days 60 days 20 ℃ N.D. N.D. N.D. N.D. N.D. N.D. N.D. 30 ℃ N.D. N.D. N.D. N.D. N.D. N.D. N.D. 40 ℃ N.D. N.D. N.D. N.D. N.D. N.D. N.D.

As shown in Table 16 and Table 17, no general bacteria (Table 16) and E. coli (Table 17) were detected at 20 ° C, 30 ° C and 40 ° C, And it is an index that can provide stable products.

Claims (8)

delete 1) powdering the goat ginseng, ginseng, and bokbok;
2) pulverizing raw persimmon, juicing and filtering to obtain raw persimmon juice;
3) water-bathing the honey at 50-70 ° C for 15-30 minutes to remove white foam and moisture and make a mill;
4) mixing the raw ginseng powder, ginseng powder and white ginseng powder with fresh persimmon juice and vinegar; And
5) A method for producing gypsum gypsum gypsum comprising the step of firstly boiling the mixture, cooling and secondly boiling the mixture, and then cooling the mixture at room temperature. [3] The method according to claim 2, wherein the pulverization in step 1) is carried out by grinding with a nano 3D mill and sieving with a No. 300 sieve to powder into fine particles. [3] The method according to claim 2, wherein in step 5), the primary bath is performed at 92 to 96 DEG C for 2 to 5 days. 3. The process according to claim 2, wherein the cooling in step 5) is carried out at 5 to 20 DEG C for 1 day. The method according to claim 2, wherein the secondary bath is performed at 92 to 96 ° C for 1 day in step 5). delete The present invention relates to a method for preparing a suspension, which comprises 15-35% by weight of goat juice jellyfish, 1-10% by weight of honey, 0.01-1.0% by weight of grapefruit seed extract, 0.1-1.0% by weight of citric acid, 0.1-1.0% Wherein the ginseng saponin is selected from the group consisting of:

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