KR101675442B1 - Manufacturing method for medicine herb drink and the medicine herb drink thereof - Google Patents
Manufacturing method for medicine herb drink and the medicine herb drink thereof Download PDFInfo
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- KR101675442B1 KR101675442B1 KR1020140071303A KR20140071303A KR101675442B1 KR 101675442 B1 KR101675442 B1 KR 101675442B1 KR 1020140071303 A KR1020140071303 A KR 1020140071303A KR 20140071303 A KR20140071303 A KR 20140071303A KR 101675442 B1 KR101675442 B1 KR 101675442B1
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- yellowing
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 239000003814 drug Substances 0.000 title 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000013361 beverage Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000000284 extract Substances 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 6
- 241001600434 Plectroglyphidodon lacrymatus Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract description 19
- 235000011613 Pinus brutia Nutrition 0.000 abstract description 19
- 241000018646 Pinus brutia Species 0.000 abstract description 19
- 238000000034 method Methods 0.000 abstract description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 235000019658 bitter taste Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000004383 yellowing Methods 0.000 abstract description 6
- 230000035622 drinking Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
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- 235000014443 Pyrus communis Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 11
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
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- 206010020772 Hypertension Diseases 0.000 description 2
- 244000246386 Mentha pulegium Species 0.000 description 2
- 235000016257 Mentha pulegium Nutrition 0.000 description 2
- 235000004357 Mentha x piperita Nutrition 0.000 description 2
- 235000004347 Perilla Nutrition 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
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- 238000010438 heat treatment Methods 0.000 description 2
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- 239000007788 liquid Substances 0.000 description 2
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- KRQUFUKTQHISJB-YYADALCUSA-N 2-[(E)-N-[2-(4-chlorophenoxy)propoxy]-C-propylcarbonimidoyl]-3-hydroxy-5-(thian-3-yl)cyclohex-2-en-1-one Chemical compound CCC\C(=N/OCC(C)OC1=CC=C(Cl)C=C1)C1=C(O)CC(CC1=O)C1CCCSC1 KRQUFUKTQHISJB-YYADALCUSA-N 0.000 description 1
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- 235000001258 Cinchona calisaya Nutrition 0.000 description 1
- 241001660788 Cinchona calisaya Species 0.000 description 1
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- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
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- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- 210000000988 bone and bone Anatomy 0.000 description 1
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- 239000003623 enhancer Substances 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
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- 239000002075 main ingredient Substances 0.000 description 1
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Classifications
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- 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/32—Removing undesirable substances, e.g. bitter substances by extraction with solvents
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- 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
-
- 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
-
- 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
- A23V2300/24—Heat, thermal treatment
Abstract
본 발명은 황칠 음료 제조방법 및 그에 의해 제조된 황칠 음료에 관한 것으로서, 좀더 상세하게는 황칠나무를 물에 넣고 가열하여 1차 추출한 액기스를 분리한 후, 다시 1차 추출과정에서 건져낸 황칠나무와 솔잎을 물과 함께 넣고 가열하여 2차 추출한 액기스를 분리하여 1,2차 액기스를 혼합 제조하므로 황칠나무와 솔잎의 인체에 유익한 성분을 음용하되, 특히 황칠나무에서 추출한 액기스와 솔잎 추출액이 혼합되어 황칠의 쓴맛을 중화시켜 박하향과 같이 상쾌하고 시원한 맛과 향을 띠기 때문에 남녀노소 누구나 음용이 용이하게 제조하므로 상품성을 우수하게 제공하는데 그 특징이 있다.More particularly, the present invention relates to a method for producing a yellowing beverage, and more particularly, to a method for producing yellowing beverages, and more particularly, to a yellowing drink produced by the method, Is mixed with water and heated to isolate the second extracted liquor to prepare a mixture of the first and second liquor. Therefore, the beneficial ingredients for the human body of the pear tree and the pine needles are consumed. Especially, It neutralizes the bitter taste and has a refreshing, cool flavor and aroma like Pak Hyeonghyang. Therefore, it is easy to prepare for drinking by all ages.
Description
본 발명은 황칠 음료 제조방법 및 그에 의해 제조된 황칠 음료에 관한 것으로서, 좀더 상세하게는 황칠나무에 물에 넣고 가열하여 1차 추출한 액기스를 분리한 후, 다시 1차 추출과정에서 건져낸 황칠나무와 솔잎을 물과 함께 넣고 가열하여 2차 추출한 액기스를 분리하여 1,2차 액기스를 혼합 제조하므로 황칠나무와 솔잎의 인체에 유익한 성분을 음용하되, 특히 황칠나무와 솔잎 추출액이 혼합되어 황칠나무의 쓴맛을 중화시켜 박하향과 같이 상쾌하고 시원한 맛과 향을 띠기 때문에 음용이 용이한 황칠 음료 제조방법 및 그에 의해 제조된 황칠 음료에 관한 것이다.More particularly, the present invention relates to a method for manufacturing a yellowing beverage and a yellowing drink produced by the method. More particularly, the present invention relates to a method for producing yellowing beverages, Is mixed with water and heated to isolate the second extract. The first and second liquids are mixed to produce a mixture of beneficial ingredients for the human body of perilla seedlings and pine leaves. Especially, the bitter taste of perilla seedlings Which is neutralized and has a refreshing and cool taste and aroma similar to that of peppermint, so that it is easy to drink, and a bulky drink produced thereby.
주지된 바와 같이 황칠나무(Dendropanax morbifera)는 두릅나무과에 속하는 상록교목으로서 우리 나라 남해안의 일부 도서지역에서 볼 수 있으며, 황칠나무의 수피에 상처를 내면 황색의 액이 소량 분비되는데 이를 황칠이라 한다.As is well known, Dendropanax morbifera is an evergreen tree belonging to Araliaceae and can be seen in some parts of the southern coast of Korea. When yellow barks are injured, yellow liquor is secreted by Huanghil.
이러한 황칠은 찬란한 금빛을 내며, 안식향이 있어 나쁜 기운을 물리치고 모든 사기를 편안하게 진정 시킨다. 잎은 항암제 및 면역강화제를 함유하여 생리활성물질로 사용되는 등 예로부터 약리 효과가 탁월한 신비의 나무로 주목 받아온 남부 난대 기후대의 대표적 경제 수종으로 가치를 갖고 있다.These yellowgrass are glowing with golden light, have a sense of humor, defeating bad aura, and calm all scams comfortably. The leaf is valuable as a representative economic species of southern temperate zone which has been attracted attention as a mysterious tree with excellent pharmacological effects since it is used as a physiologically active substance containing an anticancer agent and an immunity enhancer.
이와 같이 황칠나무의 인체에 유익한 효능 때문에 황칠나무에서 추출한 액을 음용할 수 있도록 하는 기술들이 다수 개시된 바 있는데, 특허등록 10-441645호는 건강 음료, 특허등록 제10-1196166호는 황칠차로 제조하는 것이다.There have been disclosed a number of techniques for drinking a liquid extracted from Hwangchu-jinja for beneficial effects on the human body of Hwangchujang. Patent Registration No. 10-441645 discloses a health drink, and Patent Registration No. 10-1196166 will be.
그러나 상기한 종래 황칠 음료는 단순히 황칠을 가열 추출하여 얻게 되는데, 상기 황칠만을 가열 추출할 경우에 황칠의 주 성분인 세스퀴테르펜(sesquiterpene)의 일부 물질이 독특한 방향 특성을 나타낼 뿐만 아니라 쓴맛을 나타내게 되어 인체에는 유익하지만 음용시 거부감으로 음료로 마시기에 곤란한 문제점이 있었다.
However, in the conventional bullfight beverage described above, it is obtained simply by heating and extracting the bull horn. When the bulb bulb is heated and extracted, some substances of the sesquiterpene, which is the main ingredient of the bullfight, exhibit unique directional characteristics and bitter tastes Although it is beneficial to the human body, there was a problem that it was difficult to drink it as a drink with a feeling of rejection when drinking.
본 발명은 상기한 종래 기술이 갖는 제반 문제점을 해결하고자 발명된 것으로서, 황칠나무에 물에 넣고 가열하여 1차 추출한 액기스를 분리한 후, 다시 1차 추출과정에서 건져낸 황칠나무와 솔잎을 물과 함께 넣고 가열하여 2차 추출한 액기스를 분리하여 1,2차 액기스를 혼합 제조하므로 황칠나무와 솔잎의 인체에 유익한 성분을 음용하되, 특히 황칠나무에서 추출되는 황칠과 솔잎 추출액이 혼합되어 황칠의 쓴맛을 중화시켜 박하향과 같이 상쾌하고 시원한 맛과 향을 띠기 때문에 음용이 용이하도록 하는데 그 목적이 있다.DISCLOSURE OF THE INVENTION The present invention was made to solve all the problems of the prior art as described above. It is an object of the present invention to provide a method for extracting an extract from an oilseed oil, It is mixed with the extract of the pine needles, which is extracted from the pine tree, and neutralizes the bitter taste of the pine tree. So that it is easy to drink because it has refreshing and cool taste and aroma like pepper.
이러한 본 발명은 황칠나무를 세척, 건조 및 세절한 다음 물 2ℓ에 황칠나무 80g을 넣은 후 물 양이 1.5ℓ로 줄어 들도록 끓여 추출한 1차 추출액과, 물 3ℓ에 1차 추출액에서 건져낸 황칠 건더기와 함께 솔잎 20g을 넣은 후 다시 물 양이 2ℓ로 줄어 들도록 끓여 추출한 2차 추출액을 혼합하여 제조하는 황칠 음료 제조방법을 제공함에 그 특징이 있다.The present invention relates to a method for purifying and purifying the seedlings, which comprises washing the seedlings, drying and finely grinding the seedlings, adding 80 g of Hwangryeum japonica to 2 ℓ of water, boiling and extracting to reduce the amount of water to 1.5 ℓ, Which is prepared by adding 20 g of pine needles and then boiling to reduce the amount of water to 2 liters.
이러한 본 발명은 황칠나무를 물에 넣고 가열하여 1차 추출한 액기스를 분리한 후, 다시 1차 추출과정에서 건져낸 황칠나무와 솔잎을 물과 함께 넣고 가열하여 2차 추출한 액기스를 분리하여 1,2차 액기스를 혼합 제조하므로 황칠나무와 솔잎의 인체에 유익한 성분을 음용하되, 특히 황칠나무에서 추출한 황칠과 솔잎 추출액이 혼합되어 황칠의 쓴맛을 중화시켜 박하향과 같이 상쾌하고 시원한 맛과 향을 띠기 때문에 음용이 용이하게 제조하므로 상품성이 우수한 효과를 갖는 것이다.The present invention relates to a method for isolating and isolating an extract from an extract, which comprises extracting a first extract of an extract from a mixture of the first extract and the second extract, Because it mixes with the body, it is beneficial to the human body of the pine tree and pine needles. Especially, it is mixed with the pine needles and pine needles extracted from the pine tree. It neutralizes the bitter taste of the pine tree, and refreshing and refreshing taste and aroma So that it has an excellent effect on merchantability.
이하, 상기한 본 발명의 황칠 음료 제조 방법에 대해 구체적으로 설명하기로 한다.Hereinafter, the method of manufacturing the yellow rug beverage of the present invention will be described in detail.
본 발명은 황칠나무를 세척, 건조 및 세절한 다음 물 2ℓ에 건조한 황칠나무 80g을 넣은 후 물 양이 1.5ℓ로 줄어 들도록 끓여 추출한 1차 추출액과, 물 3ℓ에 1차 추출액에서 건져낸 황칠나무 건더기와 함께 솔잎 20g을 넣은 후 다시 물 양이 2ℓ로 줄어 들도록 끓여 추출한 2차 추출액을 혼합하여 제조하도록 이루어진 것이다.The present invention relates to a method for purifying and recovering a seedling, comprising the steps of washing, drying and finely grinding the seedlings, and then adding 80 g of dried wild grasses to 2 liters of water, boiling the extract to reduce the amount of water to 1.5 liters and extracting 3 liters of water, 20 g of pine needle together with water and then boiled to reduce the amount of water to 2 liters.
이러한 본 발명에 대해 좀더 구체적으로 설명하기로 한다.
Hereinafter, the present invention will be described in more detail.
1. 먼저 황칠나무를 세척, 건조, 및 잘게 세철하여 준비한다.1. First, wash the dried wood, dry it, and finely prepare it.
이때, 상기 황칠나무의 건조는 자연 건조도 가능하나 자외선 살균 건조 과정을 행함이 바람직하다.At this time, the drying of the perennial wood can be naturally dried, but the ultraviolet sterilization drying process is preferably performed.
상기 황칠나무에서 추출되는 황칠은 혈액 내 몸에 나쁜 콜레스테롤은 감소시키는 반면, 몸에 좋은 콜레스테롤은 증가시키는 등 피를 맑게 하여 혈류, 혈압, 동맥 기능을 증진시킨다. 또한 간의 기능을 증진하여 숙취해소, 피로회복, 각종 해독작용이 있고, 무기력하고 의욕이 없을 때도 도움이 된다. 또한, 간암, 폐암, 위암, 유방암, 백혈병 세포의 증식 억제 효과가 있어서 암 발생 위험을 감소시키며, 항균작용 효과도 있다. 그리고 항산화 작용이 있어 노화방지, 피부 미백, 주름방지 기능을 증진시키고, 뼈와 치아의 기능을 증진시켜 충치, 치주질환, 골다공증, 관절염의 발생 위험을 감소시키는데 도움을 주며, 조골세포의 증식을 도와 어린이 성장에 도움이 된다. 또한, 면역세포 생육을 촉진시켜 각종 질병을 야기하는 원인에 대한 조기 면역체계 및 생체 방어체계를 강화하는 등의 인체 유익한 성분을 갖는 것으로 알려져 있다.Hwangchil, which is extracted from Hwangchulchu tree, decreases the bad cholesterol in the body of the blood while cleansing the blood by increasing the good cholesterol in the body, thereby enhancing blood flow, blood pressure, and arterial function. It also improves the function of the liver to relieve hangovers, relieve fatigue, and detoxify. It also helps when you are helpless and not motivated. In addition, it inhibits the proliferation of liver cancer, lung cancer, stomach cancer, breast cancer, and leukemia cells, thereby reducing the risk of cancer, and also has an antibacterial effect. It has antioxidant properties to promote anti-aging, skin whitening, anti-wrinkle function, improve the functions of bones and teeth to help reduce the risk of cavities, periodontal diseases, osteoporosis and arthritis, It helps to grow children. It is also known to have beneficial components for humans such as promoting immune cell growth and strengthening the early immune system and biological defense system to cause various diseases.
이러한 황칠나무는 잎, 줄기 및 가지 부분을 모두 사용할 수 있는 것이다.These woody trees can use both leaves, stems and branches.
2. 이와 같이 준비된 황칠나무를 물 2ℓ에 80g을 넣은 후 물 양이 1.5ℓ로 줄어 들도록 증숙기에서 끓여 1차 추출액을 추출한다.2. Add 80 g of water to 2 liters of water, and boil it in a boil so that the amount of water is reduced to 1.5 liters to extract the first extract.
이와 같이 황칠나무에서 우려낸 1차 추출액과 황칠나무 건더기를 채반 등에 의해 건져 분리한다.In this way, the primary extracts from the yellowtail mill and the yellowtail millet are separated and removed from the pot.
3. 그리고 다시 물 3ℓ에 1차 추출액에서 건져낸 황칠나무 건더기와 함께 솔잎 20g을 넣은 후 물 양이 2ℓ로 줄어 들도록 끓여 2차 추출액을 추출한다.3. Then add 20 g of pine needle to the 3 ℓ of water together with the pine needle picked from the primary extract and boil it to reduce the amount of water to 2 ℓ and extract the secondary extract.
상기 솔잎은 비타민A가 다량 함유되어 있어 혈액을 깨끗하게 하고 고혈압을 예방함은 물론 간장질환, 위장질환, 신경계질환, 순환기질환과 피부보호에 탁월한 효과와 중풍, 동맥경화증, 고혈압, 당뇨병 같은 노인성 질환을 예방하는 효과도 큰 것으로 알려져 있다.
The pine leaves contain a large amount of vitamin A, which cleanses the blood and prevents hypertension. The pine leaf has excellent effects on liver diseases, gastrointestinal diseases, nervous system diseases, circulatory diseases and skin protection, and senile diseases such as stroke, arteriosclerosis, hypertension and diabetes The effect of prevention is also known to be great.
4. 이와 같이하여 추출된 1차 추출액 1.5ℓ와 2차 추출액 2ℓ를 혼합하여 황칠 음료를 제조한다.
4. Mix the 1.5 ℓ of the primary extract and 2 ℓ of the secondary extract in this manner to prepare a yellowish drink.
이때, 상기 황칠 음료는 1,2차 추출액을 혼합하여 직접 음용할 수도 있고 물에 희석시켜 음용할 수도 있는 것이다.At this time, the yellowish drink can be directly consumed by mixing the first and second extracts, or may be diluted with water to be consumed.
이와 같이 제조된 본 발명의 황칠 음료는 황칠나무를 물로 1,2차로 가열하여 우려내기 때문에 황칠나무에서 인체에 유용한 성분을 충분히 우려내게 되는 것이다.Since the yellowish beverage of the present invention thus produced is heated by heating the blueberry with water for 1 or 2 times, the yellowish tree is sufficiently concerned with the components useful for the human body.
더우기 상기 황칠나무만을 우려낸 경우에 황칠 맛과 향이 강해 음용이 쉽지 않기 때문에 어린이나 비유가 약한 사람의 경우에 음용이 쉽지 않았으나 황칠나무와 솔잎을 혼합하여 우려내는 과정에서 황칠나무에서 추출되는 황칠의 맛(쓴맛)이 중화되어 마치 박하향과 같이 상쾌하고 시원한 맛과 향을 띠기 때문에 남녀노소 누구나 간편히 음용할 수 있게 되는 것이다.In addition, when the above-mentioned Yellowish-tree is concerned, it is not easy to drink because it is difficult to drink because it has a strong yellowish taste and flavor. However, it is not easy to drink when a child or a person with a weakness is weak, but the Yellowish- (Bitter taste) is neutralized, like a peppermint, refreshing and cool taste and aroma, so that everyone can easily drink.
[실시 예 1.] [Example 1]
황칠나무를 세척, 건조 및 세절한 다음 물 2ℓ에 황칠나무 80g을 넣은 후 물 양이 1.5ℓ로 줄어 들도록 끓여 황칠 음료를 제조하였다.After washing, drying and finely grinding the woods, 80 grams of yellowtailwood was added to 2 liters of water, and then boiled to reduce the amount of water to 1.5 liters.
[실시 예 2.][Example 2]
황칠나무를 세척, 건조 및 세절한 다음 물 2ℓ에 황칠나무 80g을 넣은 후 물 양이 1ℓ로 줄어 들도록 끓여 황칠 음료를 제조하였다.After washing, drying and finely chopping the woods, 80 grams of yellowtailwood was added to 2 liters of water and boiled to reduce the amount of water to 1 liter.
[실시 예 3.][Example 3]
황칠나무를 세척, 건조 및 세절한 다음 물 2ℓ에 황칠나무 80g을 넣은 후 물 양이 1.5ℓ로 줄어 들도록 끓여 추출한 1차 추출액과, 물 3ℓ에 1차 추출액에서 건져낸 황칠나무 건더기와 함께 솔잎 20g을 넣은 후 다시 물 양이 2ℓ로 줄어 들도록 끓여 추출한 2차 추출액을 혼합하여 황칠 음료를 제조하였다.After washing, drying and finely chopping the woods, 80g of yellowtail is added to 2ℓ of water. The first extract is boiled and extracted to reduce the amount of water to 1.5ℓ, and the first extract is added to 3ℓ of water. And then mixed with a secondary extract which was boiled and extracted to reduce the amount of water to 2 liters.
[실험 예][Experimental Example]
상기 실시 예 1,2,3에서 각각 제조한 황칠 음료에 대해 맛(음용이 편안한 맛)과 향 및 기호도 등의 관능 검사를 실시하여 아래의 표 1에 나타내었다.The yellowish beverage prepared in each of Examples 1, 2, and 3 was subjected to sensory evaluation such as flavor (pleasant taste for drinking), flavor, and taste, and is shown in Table 1 below.
상기 관능 검사는 남녀노소(각 10명씩) 총 40명으로 하여금 9점 척도법으로 실시 하였다.The sensory test was performed on a total of 40 men and women (10 persons each) by 9 point scale method.
(상쾌하고 시원한 맛)flavor
(Refreshing and refreshing taste)
(상쾌하고 시원한 향)incense
(Refreshing and refreshing fragrance)
* 상기 표 1에서 맛, 향 및 기호도 등의 관능검사 항목에 대한 수치는 패널들의 점수의 총합을 패널수로 나눈 후 소수 둘째 자리에서 반올림한 값으로 수치가 높을수록 관능성이 우수함을 의미한다.
* In Table 1, the values for the sensory test items such as taste, aroma, and preference are obtained by dividing the sum of the scores of the panels by the number of panels and rounded off to the second decimal place, and the higher the value, the better the sensuality.
상기 표 1에서와 같이 실시 예 1,2의 경우와 같이 황칠나무만을 우려낸 황칠 음료에 비해 본 발명의 황칠나무와 함께 솔잎을 우려낸 추출액을 혼합하여 제조한 황칠 음료의 경우 맛과 향을 중화시켜 박하향과 같이 상쾌하고 시원한 맛과 향을 띠기 때문에 기호도에서 월등이 좋은 반응을 얻게 되므로 제일 바람직한 것임을 알 수 있었다.As in the case of Examples 1 and 2, as shown in Table 1, in comparison with the yellowish beverage having only the yellowishwood, the yellowish beverage prepared by mixing the extract of the pine needle with the pine needle of the present invention neutralized the taste and flavor, And it was found to be the most desirable because it gives a good response to the preference because it has a refreshing and cool taste and aroma.
Claims (2)
After washing, drying and finely chopping the woods, 80g of yellowtail is added to 2ℓ of water. The first extract is boiled and extracted to reduce the amount of water to 1.5ℓ, and the first extract is added to 3ℓ of water. And then boiling the mixture to reduce the amount of water to 2 liters.
A bullfight beverage characterized by being manufactured by the manufacturing method of claim 1.
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