KR101517413B1 - Sanyang ginseng drink manufactured by this manufacturing method and sanyang ginseng drink - Google Patents

Abstract

The present invention relates to a method for producing a ginseng sun ginseng beverage and a ginseng ginseng beverage produced by the method, wherein the ginseng ginseng and the herb ginseng beverage can be ingested effectively, and the taste is sweetly improved while maintaining the unique flavor of the ginseng ginseng There is an effect that the sensibility and the degree of preference can be greatly improved.

Description

[0001] The present invention relates to a method for producing a sun ginseng beverage and a ginseng ginseng drink produced thereby,

The present invention relates to a method for producing a ginseng ginseng drink which can ingest an active ingredient of a goat ginseng and a medicinal herb and can improve taste and sweetness while maintaining a unique flavor of the ginseng ginseng, The present invention relates to a ginseng sunflower beverage produced by the method.

In general, the ginseng is a ginseng grown by artificially cultivating ginseng and ginseng seeds in the mountains.

Wild ginseng is known to be different from leaves and roots of wild ginseng according to growth conditions such as seeds, soil, and climate.

Ginseng should be cultivated for 6 ~ 7 years through artificial cultivation. However, it is difficult to cultivate it because it is greatly affected by environmental influences and insect pests. Therefore, even if it is damaged a little, it is difficult to cultivate. do.

Therefore, the precious thing about wild ginseng is that it grows for over 30 ~ 100 years and produces beneficial ingredients for people.

As such, it is difficult to obtain wild ginseng, so people are trying to obtain the equivalent effect by cultivating wild ginseng corresponding to wild wild ginseng by spraying the seeds of wild ginseng. Recently, the cultivation method to grow the wild ginseng Has been proposed in Korean Patent Laid-Open Publication No. 10-2012-0084541.

The inventors of the present invention have found that, along with the active ingredient of the goat ginseng cultivated by the above-mentioned Korean Patent Laid-Open Publication No. 10-2012-0084541 (method of culturing the goat ginseng), it is possible to take the effective ingredient of the medicinal herb medicine, And the taste is improved to improve the sensibility. The present invention also provides a method for producing the ginseng ginseng drink and a ginseng ginseng drink prepared thereby.

Japanese Patent Application Laid-Open No. 10-2012-0084541

The present invention relates to a method for producing a ginseng ginseng drink which can ingest an active ingredient of a goat ginseng and a medicinal herb and can improve taste and sweetness while maintaining a unique flavor of the ginseng ginseng, And to provide a ginseng sun ginseng drink produced by the method.

In order to accomplish the above object, the present invention provides a method for preparing a mixture comprising: a) extracting an active ingredient of a mixture of a mixture of a goat ginseng and a herb medicine with an alcohol using an ultrasonic extractor; b) concentrating the extract obtained in step a) and removing the alcohol; and c) sterilizing the concentrated liquid from which the alcohol is removed in the step b).

Here, in step (a), it is preferable to mix the herb ginseng and the medicinal herb at a weight ratio of 2: 3: 1 ~ 2.

The medicinal herb is preferably composed of at least one selected from the group consisting of Sasa, Hwanggi, Stipi, Bellflower, Licorice, Kjigae, Kajiogi, Mistletoe, Rhizophorus, Angelica and Jujube.

Particularly, the herbal medicines have a weight ratio of 1: 2: 2: 2: 3: 3: 3: 2: 2: 2: 3, And the like.

Further, in the step a), it is preferable that the alcohol is mixed 10 times with respect to the weight of the mixture, and an ultrasonic wave of 20 to 40 kHz is applied using an ultrasonic extractor to extract the active ingredient of the mixture.

In addition, the present invention also provides a ginseng ginseng beverage characterized by being produced by the above-described method for producing ginseng ginseng beverage.

Hereinafter, a method for producing a sun ginseng beverage according to the present invention and a ginseng ginseng beverage produced by the method will be described in detail as follows.

The method for producing the goat's ginseng beverage according to the present invention largely comprises the step of extracting the active ingredient of the mixture, the concentration step and the disinfection step.

First, in the step of extracting the active ingredient of the mixture a), the active ingredient of the mixture is extracted using an ultrasonic extractor after putting the alcohol into the mixture of the ginseng ginseng and the medicinal herb.

The above-mentioned ginseng is ginseng seed, which is cultivated as a wild ecology by spraying on the mountain. It is also referred to as camphor or camphor ginseng or elder.

The ginseng of the present invention is a ginseng of wild ginseng grown on the basis of a 7 year old or more cultivated by the non-pesticide. The ginseng of Panax ginseng, P. quiquefolius, But excluding P. notoginseng, P. japonicus, P. trifolium, P. pseudoginseng, P. vietnamensis and Panax quinquefolium.

Herein, in order to improve the sensibility and taste by sweetly improving the taste while maintaining the inherent flavor of the ginseng root ginseng, it is possible to take the active ingredient of the ginseng ginseng and the herbal medicine, It is preferable to mix the herb ginseng and the medicinal herb at a weight ratio of 2: 3: 1 ~ 2.

When the amount of the herbal ginseng and the herbal medicine is less than the above-mentioned weight ratio, or when the weight of the herbal ginseng is too much, the sweet taste of the ginseng ginseng is lowered and thus the sensibility and the taste are greatly deteriorated.

In order to improve the taste and taste of the soybean ginseng such that the flavor such as the bitter taste inherent to the ginseng ginseng is maintained at a higher efficiency while sweetening the taste with a higher efficiency, it is possible to further improve the sensibility and the preference degree of the herb, , Bellflower, licorice, gojiji, gooseberry, mistletoe, rhubarb, angelica, and jujube.

Here, 1) The above-mentioned Pleuropterus multiflorus TURCZ. Is a reddish-brown roots, which is called "Sasao" in a single room, and is used as a tonic, laxative or laxative.

Leaves are herbs and attached to the roasted leaves to absorb pus.

Similar to me, I also have P. cilinervis, which grows in ridges and valleys of high mountains.

2) Astragalus membranaceus or Astragalus membranaceus Bunge. Var. Membranaceus grows in the rock slope of the mountain.

It is 40 ~ 70cm high and has soft white hairs throughout.

The stem is a total bud (crow), and the leaves are odd numbered iguate compound leaves consisting of 6 to 11 pairs of small leaves.

The small leaf is about 1 ~ 2 cm long and is egg-shaped elliptical, and leaf edge is plain.

And 3) the stipule leaves are basically long and pointed.

In the axillary branch, a long, long head of flowers emerges, with five to ten flowers. Yellowish-white flowers bloom in July-August, about 2cm in length, and pedicel is about 3mm in length.

Calyx is about 5mm long, has blackish brown hairs and cracks into 5 pieces.

Surgery is 10 and fruit is fruitful in November.

The pod is long elliptical, pointed at both ends, 2 to 3 cm long, and contains 5-7 seeds.

Known effects include strengthening immune function, activating body metabolism, helping to release urine, lowering blood pressure and protecting liver.

And 4) bellflower (Platycodon grandiflorum (Jacq) A. DC.) Is a perennial herb that commonly grows in the mountains and branches of each country.

The growth environment grows in a place where there is a lot of semi-shade or sunny side.

Its height is 40 ~ 90㎝. Leaves are long ovate, 4 ~ 7㎝ in length, 1.5 ~ 4㎝ in width, with sawtooth on edge, green surface,

Flowers bloom in purple or white, cracked in five branches and pushed upwards.

The roots are thick and the stems are straight. If you cut the stem, the white fluid comes out.

Fruit runs in September - October, seed size is fine, and if it is hairy, it flies like dust. It is used for ornamental purposes, and the roots are used for edible and medicinal purposes.

A known effect of the bellflower is that saponin reduces sputum, lowers blood sugar and lowers cholesterol.

And 5) Licorice (Glycyrrhiza uralensis FISCH.) Is a perennial herb of soybean. Licorice is harmonized with all medicines in herbal medicine and not only increases the efficacy but also alleviates various pain and urgency symptoms by relieving pain medication It is used for internal or external use, and is itself known to have toxicity such as neutralizing action of poison.

6) Lycium Chinense or Chinese matrimony vine "is a deciduous broad-leaved shrub belonging to the branch, whose stem is thin and grayish-white, and there are no thorns with small branches changed. It rips red.

It is distributed in Korea, China and Japan. Fruits are circular or elliptical berries with a length of 10mm and a diameter of 5mm.

It is sweet at first and bitter afterwards. When it is dried, it crumbles on the outside and contains many seeds inside.

Because the color of the fruit is pretty and small, it is said to be "좃좃 木 夏" in ancient times. Currently, Cheongyang County in Chungcheongnam-do is the distribution center in Korea. The fruit is called 杞 杞 子 (杞 杞 子) and medicinal, young leaves like a green leaf are edible and also planted for ornamental purposes.

Ingredients include betaine, beacaxanthin, carotene, thiamine, vitamin A, B1, B2, and C. The efficacy of goji berries gugija chronic hepatitis, liver cirrhosis, tonic, antipyretic is used for back pain in the back.

Gugija root bark is called gigokpi (头骨皮) is used as an antipyretic agent such as zoogal and chill in one room. In the "Divine Husbandman's Classic of Maternity", written in 1800 years ago, there are ginseng and gugi, which is called "上 药".

It is said that in the baseball, it takes a long time to make the muscles hard and the body becomes light, so that it does not get old and does not get hot and cold.

In the private sector, it is used as a rider or as a raider.

And 7) Acanthopanax senticosus is a dried root and root and bark of Acanthopanax senticosus (RUPR. Et MAXIM HARMS), a deciduous shrub of Araliaceae.

It is known as a medicinal plant that is better than ginseng. It is widely used as neuralgia, arthritis, hypertension, nervous breakdown, diabetes and tonic.

And, 8) Viscum album var. Coloratum (Kom.) Ohwi "has chlorophyll in stem and leaf, so it makes photosynthesis by itself and makes nutrients.

The stem grows like a nest and is split into 2 ~ 3 pieces, with no hair, smooth, with leaves facing each other, lanceolate or oval, obtuse, original.

The surface of the mistletoe is green, the edges are flat, the vagina is thick, and there are no petiole.

In April, the flower is pale yellow with no peduncle between the leaves at the end of branches.

The horns are bell-shaped and split into 4 pieces, and the fruit is translucent liquid, round and pale yellow, ripening in October-December.

The fruit that ripens in red is called red mistletoe.

It is an evergreen thick-capped tree that wakes up in various oak, caterpillar, thorn, birch and chestnut trees all over Japan.

Origin is distributed in Korea, Japan, Taiwan, China and Europe.

The parasitic tree in herbal medicine is dried whole, and it gives harm to the tree of the mountain, but it writes medicinally.

It is used for stems and leaves in one room and for the treatment of flatulence, flatulence, toothache, scabs, tingling, low back pain, postpartum depression, bronchial atherosclerosis .

And 9) Rehmannia glutinosa Liboschitz var. Purpurea Makino is the one that floats in the water in the water of the zhuang, and it floats in the water is the emperor (天 黄), half-lifted, half- Geography).

It is good to sink in water, half is sinking next, and it is not good to float in water.

This medicine has a peculiar odor and tastes sweet but a little bit behind.

It is used for fever, thirst, osteoporosis, petechiae, blood clots, nosebleeds, and treats skin rash caused by heat.

The pharmacological action was reported to be hypoglycemic, cardiac, diuretic, hepatic function protection, and antimicrobial action.

And, 10) Angelica gigas Nakai "in the Korean pharmacopoeia has a weakness of" Angelica gigas Nakai "," It smells unusual and the taste is a little bit sweet ", but it can be felt only in Chinese Angelica and Angelica.

Chrysanthemum angstrom does not have sweetness but only bitter taste.

The efficacy of Angelicae is a blood-producing (blood-clotting) effect that produces blood when blood is scarce.

Chinese Angelica, why Angelica, made from the root of Angelica gigas, is excellent in blood circulation.

However, Angelica root, made from the root of Angelica gigas, has better anticancer effect and blood pressure lowering effect than antihypertensive action.

Pharmacologically, Angelica promotes the blood flow of the coronary arteries and stimulates red blood cell production.

It is said that the skin is yellowish brown to dark brown, and the inner skin is yellowish white. On the microscope, it is recorded that the contents and the substitutional fiber group are mixed.

However, this is why it is characteristic of Angelica gigas and Chinese angelica, and Angelica gigas has a yellowish white color and no microscopic features.

11) Jujube (Zizyphus jujuba Mill var. Inermis Rehder) is a broad-leaved arboreous tree belonging to the family Seagaceae.

Origin is called southern Europe or western Asia, which is distributed throughout Korea, China, Japan and southern Europe. It is suggested that the cultivation of jujube was started in Korea in 1188.

Jujube is suitable for the climate of Korea and easy to cultivate and easy to store product after harvesting.

Spherical or elliptical fruit ripens in red in September.

The size of jujube varies according to its kind, but its size is usually 2 ~ 3cm and its weight is 10 ~ 13g.

At first, the color is blue, but it can be eaten raw from when it became brown. Seeds are a little sour and bigger and harder than pulp.

 It is called jujube, because it is a famous place in Chungbuk province.

In Korea, for the sake of convenience, it is commonly called Bo Seon Ju of Chungcheong Province, Gyeong Ju Ju of Gyeonggi Province, Jeon Ju Ju of Nonsan Province, Daehak Jujube of Milyang Gyeongbuk Province, and Donggok Juchu of Gyeongbuk Province.

 Jujube is one of the most important fruit in Korea since ancient times and it has been cultivated as medicinal and edible.

When it is used for food, it is different from other fruits and does not eat in large quantities. It is common to use it as a medicinal product in anticipation of the efficacy of some unknown substance which is not known in terms of nutritional effect.

Herbal medicine has been treated as a mysterious herbal medicine or food to prevent aging.

In one room, the fruit of jujube has been used empirically for nourishing, nystagmus, blood purifying agent, bark for lemon, root for lower, and young for scorpion. On the other hand, if you eat a lot of fresh fish, you get diarrhea and fever.

The moisture content is 59.9% and the carbohydrate content is 34.1%. Dried jujube is widely used for edible, cooked, cooked, dried, medicinal, etc. The jujube foods include jujube, jujube, jujube, and jujube.

It is used for cookies and cooks. It was used as a substitute for coffee roasted.

It is used as a raw material of jam and sugar for mass production, and it is used as a herbal medicine because it has a tasty flavor and warmth, helps nutrition, and makes the stomach easier.

In addition, the flavor such as bitterness inherent in the goat wild ginseng is maintained at a higher efficiency while the taste is further improved with higher efficiency, so that the sensibility and the degree of preference can be further improved, and the effectiveness of each herbal medicine 2: 2: 2, 2, 3, 4, 5, 6, or 10 times higher than that of the herb medicine, 2: 3: 3: 3: 2: 2: 2: 3.

In order to further enhance the extraction efficiency of the active ingredient of the mixture of the goat ginseng and the medicinal herb and to maintain the inherent flavor of the ginseng ginseng as it is, It is preferable that the active ingredient of the mixture is extracted by mixing 10 times the weight of the mixture with the weight of the mixture and applying ultrasonic waves of 20 kHz to 40 kHz using an ultrasonic extractor.

Next, the b) concentration step is a step of concentrating the extract extracted at the active component extraction step of the a) mixture and removing the alcohol.

Next, the c) disinfection treatment step is a step of disinfecting the concentrate from which the alcohol is removed in the step b).

The ginseng ginseng beverage according to the present invention as described above can be more easily prepared by the process for producing ginseng ginseng beverage of the present invention.

The present invention has an advantage that the active ingredient of the goat ginseng and the herbal medicine can be ingested and the taste and sweetness of the ginseng ginseng can be improved while maintaining the unique flavor, thereby significantly improving the sensibility and the preference.

The present invention is capable of consuming the active ingredients of the goat wild ginseng and the herbal medicine, and is capable of significantly improving the taste and taste, while maintaining the unique flavor of the wild ginseng.

The present invention will now be described in detail with reference to the following examples. However, the scope of the present invention is not limited to the following examples, and the scope of the present invention is not limited to the following examples. It will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention.

First, 10 g of the mixture of the mixture of the goat ginseng and the herbal medicines at a weight ratio of 2: 1 was mixed 10 times with the alcohol, and ultrasonic waves of 20 kHz to 40 kHz were applied to the mixture using an ultrasonic wave extractor at a temperature of 60 ± 5 ° C. for 12 hours The active ingredient of the mixture was extracted.

2: 2: 2: 3: 3: 3: 2: 2: 2: 3 as the herb medicine of the present invention is used as a herbicide. Were mixed in a weight ratio.

Then, the extracted extract was heated at 50 DEG C for 12 hours to concentrate and remove the alcohol from the extract.

Next, the concentrate from which the alcohol was removed was steam-sterilized at a temperature of 90 ± 5 ° C. for 40 minutes to prepare a ginseng bean gum drink of Example 1.

The same procedure as in Example 1 was carried out for the preparation of the goat's ginseng beverage prepared in Example 2. The weight of the mixture obtained by mixing the ginseng ginseng with the herbal medicines at a weight ratio of 3: 2 was mixed 10 times with the alcohol, An ultrasonic wave of 40 kHz was applied to the mixture and the active ingredient of the mixture was extracted at a temperature of 60 ± 5 ° C for 12 hours.

[Comparative Example 1]

The preparation process of the ginseng sun ginseng beverage prepared as Comparative Example 1 was the same as that of Example 1 and Example 2 except that the ginseng ginseng was mixed 10 times with the ginseng ginseng except for the herbal medicines and ultrasonic waves of 20 kHz to 40 kHz Was added to the goat ginseng and the active component of the ginseng ginseng was extracted at a temperature of 60 ± 5 ° C for 12 hours.

[Sensory Test]

The sensory tests on the goat's ginseng beverages of Examples 1 and 2 and Comparative Example 1 were tested and the results are shown in Table 1 below.

The sensory evaluation was performed on 20 adult men and 20 adult women. The taste, aroma, color, and preference were evaluated using the 9 point scoring method (9-excellent, 7-good, Poor).

Example 1 Example 2 Comparative Example 1
flavor

8.7

8.8

7.1

incense

8.3

8.6

7.3

color

8.2

8.3

7.2

Likelihood

8.5

8.7

7.3

The sensory evaluation on the taste, flavor, color, and taste of the soybean ginseng beverages of Examples 1 and 2 was highly scored to be higher than 8.2, and the taste, flavor, color, and taste of the ginseng ginseng drink of Comparative Example 1 The sensory test was lower than 7.3.

Claims (6)

a) The mixture of the ginseng root and the herbal medicines at a weight ratio of 2: 3: 1 ~ 2 is mixed 10 times with respect to the weight of the mixture, and an ultrasonic wave of 20 to 40 kHz is applied using an ultrasonic extractor to extract the active ingredient ;
b) concentrating the extract obtained in step a) and removing the alcohol;
c) sterilizing the concentrated liquid from which the alcohol has been removed in the step b)
The medicinal herbs are mixed at a weight ratio of 1: 2: 2: 2: 3: 3: 3: 2: 2: 2: 3 in the range of 1: 2: 2: 2: 2: 2: Wherein the ginseng root is a ginseng root. delete delete delete delete delete