KR101662281B1 - process of jerusalem artichoke-wild ginseng drink and jerusalem artichoke-wild ginseng drink there by the same that - Google Patents
process of jerusalem artichoke-wild ginseng drink and jerusalem artichoke-wild ginseng drink there by the same that Download PDFInfo
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- KR101662281B1 KR101662281B1 KR1020150154304A KR20150154304A KR101662281B1 KR 101662281 B1 KR101662281 B1 KR 101662281B1 KR 1020150154304 A KR1020150154304 A KR 1020150154304A KR 20150154304 A KR20150154304 A KR 20150154304A KR 101662281 B1 KR101662281 B1 KR 101662281B1
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- potato
- ginseng
- helianthus tuberosus
- slices
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- 235000008434 ginseng Nutrition 0.000 title claims abstract description 36
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 35
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 27
- 230000008569 process Effects 0.000 title claims abstract description 19
- 241000208340 Araliaceae Species 0.000 title claims abstract 14
- 235000013361 beverage Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000004480 active ingredient Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 77
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 70
- 241000283707 Capra Species 0.000 claims description 20
- 235000012015 potatoes Nutrition 0.000 claims description 20
- 241000282898 Sus scrofa Species 0.000 claims description 14
- 235000015277 pork Nutrition 0.000 claims description 11
- 238000003809 water extraction Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims 1
- 240000008892 Helianthus tuberosus Species 0.000 abstract description 13
- 235000003230 Helianthus tuberosus Nutrition 0.000 abstract description 13
- 238000004519 manufacturing process Methods 0.000 abstract description 13
- 230000000144 pharmacologic effect Effects 0.000 abstract description 7
- 235000019629 palatability Nutrition 0.000 abstract 1
- 240000004371 Panax ginseng Species 0.000 description 22
- 230000000694 effects Effects 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
- 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 7
- 235000019640 taste Nutrition 0.000 description 7
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
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- 210000000936 intestine Anatomy 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 102000051325 Glucagon Human genes 0.000 description 1
- 108060003199 Glucagon Proteins 0.000 description 1
- 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 1
- 102000017011 Glycated Hemoglobin A Human genes 0.000 description 1
- 241000208818 Helianthus Species 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241001143131 Ononis natrix Species 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000006066 Rosa rugosa Species 0.000 description 1
- 235000000659 Rosa rugosa Nutrition 0.000 description 1
- 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 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001760 anti-analgesic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
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- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 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 description 1
- MASNOZXLGMXCHN-ZLPAWPGGSA-N glucagon Chemical compound C([C@@H](C(=O)N[C@H](C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H]([C@@H](C)O)C(O)=O)C(C)C)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](C)NC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@H](CO)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)[C@H](CCCCN)NC(=O)[C@H](CO)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CO)NC(=O)[C@@H](NC(=O)[C@H](CC=1C=CC=CC=1)NC(=O)[C@@H](NC(=O)CNC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CO)NC(=O)[C@@H](N)CC=1NC=NC=1)[C@@H](C)O)[C@@H](C)O)C1=CC=CC=C1 MASNOZXLGMXCHN-ZLPAWPGGSA-N 0.000 description 1
- 229960004666 glucagon Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 108091005995 glycated hemoglobin Proteins 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007731 hot pressing Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 230000000366 juvenile effect Effects 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- -1 lipoflamin Chemical compound 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 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
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A23L1/0151—
-
- A23L1/214—
-
- A23L1/216—
-
- A23L1/3002—
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
Description
The present invention relates to a method for producing a potato-goat beverage and a pig potato-goat ginseng beverage produced thereby. More specifically, the present invention relates to a method for producing a potato- To a method of manufacturing a new potato-ginseng beverage and a pork potato-ginseng beverage produced thereby.
Inulin is a kind of storage polysaccharide of plants, mainly found in the subterranean stalks of Asteraceae, the eggs of Dalaria and the burdock root.
Inulin functions to stabilize blood sugar by inhibiting glucose degradation by glucagon. Another important function of inulin is to lower the level of glycated hemoglobin (HbA1c), the cause of diabetic complications.
In addition, inulin is a low-calorie polysaccharide that is difficult to digest by human digestive enzymes, and even if it is absorbed, it does not increase blood sugar because it is a glucooligosaccharide. Glucoligosaccharide is used as a food for bifidobacteria which is the representative of bifidobacteria in the intestines. Bifidobacteria proliferate not only to actively produce healthily useful substances such as thiamin, lipoflamin, vitamin B6 and vitamin K in the intestines, Lowering the growth of harmful bacteria and restricting activity. Therefore, inulin has an excellent effect for the treatment of diabetes and the prevention of complications.
By the way, the only plant that is known to contain inulin more than 15% is pig potatoes. Because the pig potato contains a lot of inulin, it is called the natural insulin of the pig potato.
These potatoes (Jerusalem artichoke, Scientific name: Helianthus tuberosus) are a perennial plant of the genus Compositae (Helianthus Linne) and distributed throughout Korea.
However, because the pork potato has a characteristic strange smell, it is eaten raw, of course, and it does not taste like steamed potatoes or sweet potatoes. Therefore, there is a need for a method that can eat delicious potatoes without any sense of resistance.
Panax ginseng C.A Meyer is a plant grown in the wild by spraying ginseng seeds on the mountain. Its appearance is similar to that of natural wild ginseng, and its effect is similar to that of wild ginseng.
The raw ginseng contains ginsenoside Rg1, which is a physiologically active ingredient commonly contained in ginseng, three to four times that of ordinary ginseng, and is rich in organic germanium and saponin having excellent pharmacological action.
The present invention will be proposed in view of the characteristics of the pig potato and the goat ginseng as described above. The effective ingredient of the pig potato and the goat ginseng is effectively extracted, and the pharmacological effect is excellent, and the peculiar odor of the potato is removed, The present invention provides a new method of producing a potato-ginseng beverage which can produce a drink having good taste that can be eaten, and a porcine potato-ginseng drink prepared thereby.
According to an aspect of the present invention, there is provided a method of preparing a potato, The process of slicing prepared potatoes into sliced potato slices; A process of drying a potato slice; Process of heating and expanding a dried pork potato slice:
Extracting the heated and expanded swine potato slices and the goat's ginseng in water to extract hot water; And removing the solid content from the hot water extract obtained in the above step to obtain a liquid fraction. The process for preparing a porcine potato-goat beverage and the beverage prepared thereby are provided.
According to another aspect of the present invention, the process of heating and expanding the dried potato slices is performed by placing the dried potato potatoes between the upper and lower molds, heating and pressing the slices, and then removing heat and pressure.
According to another aspect of the present invention, in the process of extracting the heated and expanded swine potato slices and the goat ginseng in water and extracting the active ingredient from the hot water, an appropriate root is added to extract hot water.
According to another aspect of the present invention, the root is sliced and heated and expanded.
According to the present invention having the above-described constitution, a beverage is obtained in which an effective ingredient of a potato and a goat ginseng is extracted to obtain a pharmacological effect, that is, an antidiabetic effect by a potato potato and an effect of promoting health by a goat ginseng.
Particularly, since the hot potato is heated and expanded to extract hot potato, the effective ingredient of the potato potato is efficiently and rapidly discharged during the hot water extraction process, shortening the production time and increasing the absorption rate of the nutrient ingredient. In addition, since the flavor of the beverage is improved, everyone of both sexes can eat without any feeling of rejection, and the preference of the beverage is increased.
In addition, when the roots are further subjected to hot water extraction, antidiabetic function of the beverage is enhanced by the antidiabetic function of the root, and the beverage is given antimicrobial properties. Therefore, the beverage can be stored and distributed It is possible to obtain an effect of improving the economic efficiency.
Hereinafter, the present invention will be described in more detail.
The present invention is accomplished in the following manner.
1) Prepare potatoes and goat ginseng.
Pork potatoes and Samyang-myeon are cleaned with water and prepared by removing water. The goat ginseng is prepared for 6 to 7 years.
2) Slice the potatoes flat.
Prepare a slice of pork potato sliced flat. Preferably, the potatoes are sliced to a thickness of about 3 to 5 mm.
3) Pig potato slice is dried.
Dry with natural light or dry the pig potato slices using a drying machine. Preferably, the potato slices are dried so that the water content is 10% or less.
4) Heat and expand the dried potato slices.
The pork potato slice is heated to inflate, i.e., pops. This process is performed by using a hot pressing machine having a pair of upper and lower molds, such as a machine for manufacturing a pop-up cake, wherein at least one of the upper and lower molds is a heating mold.
The pig potato slice is inserted between the upper and lower molds, the upper mold as the movable mold is operated to pressurize the potato slice, and the upper mold is lifted to remove the pressure applied to the heated potato slice so that the potato is swollen . Also, in this process, the potatoes are heated and baked.
As the porcine potato is heated and swollen like this, pores are formed in the tissue of the porcine potato and the tissue of the porcine potato is loosened, so that the effective ingredient of the porcine potato is quickly and efficiently effused in the hot water extraction process described later.
In addition, as the potatoes are baked in this process, the taste of the potatoes is further smoothed and the sweetness is increased, so that the taste of the beverage according to the present invention is improved and the absorption rate of the active ingredients is also increased.
5) Extract the hot swelled potato slices and goat juice with hot water.
The goat's ginseng is put into the heated swollen potato slices and water is poured. Five to six pork potato slices about 2.5 ㎝ in diameter put 1 root of goat juice into the legs, and water is poured enough to slice the potato slices and the goat ginseng enough.
First, when the water begins to boil by heating with strong fire, reduce the fire and heat it for 30 ~ 60 minutes to make a hot water extract which has enough effluents of the potato and goat ginseng.
Particularly, since the slices of the potato potato are heated and expanded to extract hot water, effective ingredients of the potato potato are efficiently discharged in a short time, and therefore, it is not necessary to heat the potato for a long time, so that the hot water extraction time is shortened and productivity is improved.
6) Only the liquid part is obtained from the hot water extract.
The solid content is filtered out from the hot water extract obtained in the above-mentioned process, and a liquid powder is obtained. The obtained liquid portion is the finished beverage.
The liquid component thus obtained contains the active ingredient of the potato and the goat ginseng. Therefore, when the beverage according to the present invention is consumed, the effect of taking the potatoes and the goat ginseng together, that is, the pharmacological effects of the potatoes and the goat ginseng, can be obtained.
Particularly, as described above, since hot potato is heated and expanded to extract hot water, efficacious ingredients of the potato potato are discharged in a relatively short time, so that the production time of the present invention is shortened and productivity is improved.
In addition, the beverage produced according to the present invention is heated and swollen to increase the sweet taste of porcine potatoes, so that anyone of all ages can eat without irritation, and the absorption rate of the active ingredients is also increased.
Example
A beverage was prepared in the manner described above and subjected to a sensory test for the following items. The comparative example was prepared in the same manner as in the present invention except that the potato slices were not heated and expanded.
* Sensory test
The sensory test was performed on 50 beverages of men and women for the beverages manufactured by the above method, and the results are shown in Table 1.
Item
Example
Comparative Example
flavor
delicious
41
2
is average
7
28
not delicious
2
20
color
Be thick
50
-
density
Be tasty
50
-
As can be seen from Table 1, the number of responses of the examples according to the present invention was more than that of the comparative examples. That is, it can be seen that the taste of the beverage of the present invention using pig potatoes heated and expanded more than that of simply using dried pig potatoes is better.
In addition, the embodiment according to the present invention is more improved than the comparative example of color of beverage, and it can be understood that the embodiment according to the present invention has more efficacy than the comparative example.
Also, in comparison with the comparative examples, the examples of the present invention were more likely to be more flavorful, and it was also found that the inventive example of the present invention was more effective. In other words, it can be confirmed that the effective amount of the potato potatoes is discharged more quickly and effectively when the potatoes are heated and swollen.
Hereinafter, other embodiments of the present invention will be described, and the same structures and effects as those of the above-described embodiments will not be described.
In the present embodiment, hot water extraction is performed by additionally adding root roots and goat roots to the potato slices heated and expanded in the hot water extraction process.
Rosa rugosa Thunberg is a rose and deciduous shrub that grows about 1.5 meters tall. Flowers are 5-7 reddish purple colored with 1-3 fragments at the end of branches. It is a medicinal plant which can be used for medicinal purposes such as fruit, juvenile, root, etc. The fruit is edible, and it is eaten as a young sour silver.
In particular, it is known to be effective for diabetic and arthritis. Root extract has a lipid metabolism improvement and blood pressure lowering effect, and it has been reported that it has antibacterial and anti inflammatory and analgesic action.
In the present embodiment, the corresponding root is additionally subjected to hot water extraction. Preferably, the root is also sliced and dried, and then heated and expanded.
When the roots are heat-expanded and used, as described above, not only the effective components of the roots are effectively spilled out but also the foot and pungent taste of the roots of the roots are removed to improve the taste of the beverage.
Preferably, considering the overall taste and pharmacological effect of the beverage, the amount of about 1/3 to 1/2 of the porcine potato is used as the root.
If the roots are further added, the pharmacological effect of the beverage according to the present invention is enhanced by the anti-diabetic effect of the roots of the roots, and the beverage is prevented from deterioration due to the antimicrobial action of the roots. Can be obtained.
Claims (5)
The process of slicing prepared potatoes into sliced potato slices;
A process of drying a potato slice;
Process of heating and expanding a dried pork potato slice:
Extracting the heated and expanded swine potato slices and the goat's ginseng in water to extract hot water; And
And removing the solid content from the hot water extract obtained in the above step to obtain a liquid fraction, the method comprising the steps of:
Wherein the heated and expanded pork potato slices and goat's ginseng are put into water and hot water extraction is performed to add active ingredients to the pork potato slices and goat's ginseng roots to add water to the pork potato slices and water for extraction. Gt;
The process of heating and expanding the dried potato slices,
Wherein the dried potato slices are placed between the upper and lower molds, and the slices are heated and pressurized to remove heat and pressure.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101866958B1 (en) * | 2017-11-30 | 2018-06-12 | 주식회사 경방 | Canada potato beverage and manufacturing method thereof |
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| KR20010110069A (en) * | 2001-01-12 | 2001-12-12 | 황종복 | Manufacturing Method for Tea and Beverage Using Rosa rugosa Thunberg |
| KR100880127B1 (en) * | 2007-08-21 | 2009-02-02 | 주식회사 다원 | Process for fermented-ginger-beverage |
| KR20090030803A (en) * | 2007-09-21 | 2009-03-25 | 천지영농조합법인 | The beverage of ginseng |
| KR20130134882A (en) * | 2012-05-31 | 2013-12-10 | 광동제약 주식회사 | Helianthus tuberous. and cudrania tricuspidata complex extracts for decreasing blood glucose level and health funtional food comprising the same |
| KR101423318B1 (en) | 2012-11-08 | 2014-07-24 | 주식회사 양원농장농업회사법인 | Manufacturing method of juice using jerusalem artichoke and jerusalem artichoke juice thereby |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20010110069A (en) * | 2001-01-12 | 2001-12-12 | 황종복 | Manufacturing Method for Tea and Beverage Using Rosa rugosa Thunberg |
| KR100880127B1 (en) * | 2007-08-21 | 2009-02-02 | 주식회사 다원 | Process for fermented-ginger-beverage |
| KR20090030803A (en) * | 2007-09-21 | 2009-03-25 | 천지영농조합법인 | The beverage of ginseng |
| KR20130134882A (en) * | 2012-05-31 | 2013-12-10 | 광동제약 주식회사 | Helianthus tuberous. and cudrania tricuspidata complex extracts for decreasing blood glucose level and health funtional food comprising the same |
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| KR101866958B1 (en) * | 2017-11-30 | 2018-06-12 | 주식회사 경방 | Canada potato beverage and manufacturing method thereof |
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