KR102210862B1 - Method for manufacturing sports drink composition and functional sports drink - Google Patents

Method for manufacturing sports drink composition and functional sports drink Download PDF

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KR102210862B1
KR102210862B1 KR1020200051854A KR20200051854A KR102210862B1 KR 102210862 B1 KR102210862 B1 KR 102210862B1 KR 1020200051854 A KR1020200051854 A KR 1020200051854A KR 20200051854 A KR20200051854 A KR 20200051854A KR 102210862 B1 KR102210862 B1 KR 102210862B1
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water
weight
sports drink
magnesium
functional
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KR1020200051854A
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Korean (ko)
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박형준
김재현
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주식회사 장수샘물
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/20—Mixing gases with liquids
    • B01F23/23—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids
    • B01F23/231—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids by bubbling
    • B01F23/23105—Arrangement or manipulation of the gas bubbling devices
    • B01F23/2311—Mounting the bubbling devices or the diffusers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/40—Mixing liquids with liquids; Emulsifying
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/70—Pre-treatment of the materials to be mixed
    • B01F23/708—Filtering materials
    • B01F3/0412—
    • B01F3/08—
    • B01F3/2057—
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • 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
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/161—Magnesium
    • 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
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1638—Undefined mineral extract
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
    • B01F2101/06—Mixing of food ingredients
    • B01F2101/14—Mixing of ingredients for non-alcoholic beverages; Dissolving sugar in water

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

The present invention relates to a method for preparing a sports drink composition and a functional sports drink using the same. Blood or an organ, such as the brain, lung, and heart, becomes hot by heat that is generated when a person exercises for a long time or exercises vigorously, causing a lack of oxygen, moisture, and energy. The present invention is characterized by quickly and effectively resolving the lack of oxygen, moisture, and energy, caused by prolonged or vigorous exercise, by means of herbal ingredient extract and magnesium water obtained through hot water extraction, mineral ceramic balls, and pi-water ceramic balls, which are used to prepare the sports drink composition and the functional sports drink.

Description

스포츠음료조성물 제조방법 및 이를 이용한 기능성 스포츠음료{Method for manufacturing sports drink composition and functional sports drink}Method for manufacturing sports drink composition and functional sports drink using the same

본 발명은 스포츠음료조성물 제조방법 및 이를 이용한 기능성 스포츠음료에 관한 것으로, 더욱 상세하게는 장시간 운동을 하거나 또는 격한 운동을 하면 발생하는 열에 의해 피(혈액)나 뇌, 폐, 심장 등의 장기가 뜨거워지고 이로 인한 산소부족과 수분부족 그리고 에너지부족 현상을 열수추출한 생약성분추출물과 마그네슘수 및 미네랄 세라믹볼, 파이워터 세라믹볼을 이용하여 장시간 운동과 격한 운동으로 발생하는 산소부족과 수분부족 그리고 에너지부족 문제들을 빠르고 효과적으로 해소할 수 있는 스포츠음료조성물을 제조하기 위한 스포츠음료조성물 제조방법 및 이를 이용한 기능성 스포츠음료에 관한 것이다.The present invention relates to a method for manufacturing a sports drink composition and a functional sports drink using the same, and more particularly, blood (blood) or organs such as brain, lungs, and heart are hot due to heat generated when exercising for a long time or vigorous exercise. Oxygen shortage, water shortage, and energy shortage problems caused by long-term exercise and vigorous exercise using herbal extracts, magnesium water and mineral ceramic balls, and pi-water ceramic balls, which are hot water extracted from the phenomenon of oxygen shortage, water shortage, and energy shortage due to this problem. The present invention relates to a sports beverage composition manufacturing method for manufacturing a sports beverage composition capable of quickly and effectively dissolving them, and a functional sports beverage using the same.

우리 몸은 장시간 운동으로 하거나 또한 격한 운동을 하게 되면 몸에서 열이 발생하면서 이로 인하여 피(혈액)가 뜨거워짐으로 뇌에 열이차고 폐가 마르고 심장에 과부하가 생기어서 혈액순환이 원활하지 못하게 되어 산소와 수분이 부족하게 됨과 동시에 에너지소비로 인한 에너지부족 현상이 발생하고 사람에 따라 구토나 현기증, 호흡곤란, 체력저하, 저산소증으로 인한 두통의 증상을 일으키기도 한다.In our body, when we exercise for a long time or when we do vigorous exercise, heat is generated in the body and the blood (blood) becomes hot, which causes heat in the brain, drying of the lungs, and overloading of the heart. As well as lack of water and energy, energy shortage occurs due to energy consumption, and depending on the person, symptoms of vomiting, dizziness, shortness of breath, decreased physical strength, and headache due to hypoxia may occur.

이에 장시간 운동 또는 격한 운동으로 발생하는 산소부족과 수분부족 그리고 에너지부족 문제 및 이로 인한 각종 증상들을 빠르고 효과적으로 해소하기 위한 기능성 음료의 제공이 필요하다.Accordingly, there is a need to provide a functional beverage to quickly and effectively solve the problems of lack of oxygen, water shortage, energy shortage, and various symptoms resulting from exercise for a long time or vigorous exercise.

그런데 지금까지 안출된 대부분의 기능성 음료들은 주로 갈증해소와 지구력증진, 피로개선 등의 목적으로 만들어진 것이라고는 하나 아직까지 그 효능이 확실하게 입증된 바가 없다.However, most of the functional beverages produced so far are mainly made for the purpose of quenching thirst, improving endurance, and improving fatigue, but their efficacy has not yet been clearly proven.

예를 들어, 한국 등록특허 제087163호에서는 인삼, 오미자, 맥문동을 1 : 1 : 2의 비율로 혼합하고, 증류수로 80℃에서 4시간동안 2회 추출, 여과하고, 추출액을 100℃, 수은 23 밀리미터의 진공에서 브릭스(Brix) 20∼22까지 감압농축하고, 염화나트륨이나 염화칼륨 등 전해질을 첨가하여 삼투압이 260∼380 mOsm/kg 되도록 조절할 수 있는 생맥산과 전해질을 병용한 스포츠 음료의 제조방법을 개시하고 있다.For example, in Korean Patent Registration No. 087163, ginseng, schisandra chinensis, and mackerel mulberry are mixed in a ratio of 1:1, and extracted and filtered twice for 4 hours at 80°C with distilled water, and the extract is 100°C and mercury 23 Disclosed a method of manufacturing a sports drink using a combination of raw malic acid and an electrolyte that can be controlled to have an osmotic pressure of 260 to 380 mOsm/kg by concentrating under reduced pressure from 20 to 22 of Brix in a millimeter vacuum and adding electrolytes such as sodium chloride or potassium chloride. have.

또한, 한국 등록특허 제197894호에서는 배과즙 10∼20%, 대추(60°Bx) 0.17∼0.84%, 맥문동(75°Bx) 0.13∼0.67%, 황기(63°Bx) 0.16∼0.80%, 오미자(6°Bx) 1.67∼ 8.3%를 첨가하고, 천궁(68°Bx) 0.002∼0.074%, 감초(64°Bx) 0.002∼0.078%를 첨가하여 혼합한 후 벌꿀을 1∼3% 첨가하고, 이에 염화칼슘 0.01∼0.03%, 염화마그네슘 0.002∼0.005%, 젖산칼슘 0.005∼0.02%, 염화나트륨 0.04∼0.08%를 첨가하고, 올리고당 0.3∼0.3%, 설탕 0.1∼5.0%, 향료 0.05∼2.0%를 추가로 첨가한 과즙이 함유된 한방 스포츠음료 제조방법을 개시하고 있는데, 이 특허에서는 주원료인 배과즙과 스포츠 음료로서의 기능보강 및 체내 흡수증진, 갈증해소 향상을 위해 기존의 스포츠 음료제품에서 이용되고 있는 염화칼슘, 염화마그네슘, 젖산칼슘 등의 무기질을 보강하고, 약효증진을 위해 벌꿀을 가미해 맛과 기능을 조화시킴으로써 대중적인 새로운 형태의 스포츠 음료를 제시하고 있다. 또한, 한국 특허출원 제97-024211호에서는 홍삼과 가시오가피 및 전해질을 병용한 스포츠 음료 및 그 제조방법을 개시하고 있고, 한국 특허출원 제99-027376호에서는 사상체질 음료의 제조방법을 제시하고 있다.In addition, in Korean Patent Registration No. 197894, 10 to 20% of pear juice, 0.17 to 0.84% of jujube (60°Bx), 0.13 to 0.67% of licorice (75°Bx), 0.16 to 0.80% of Hwanggi (63°Bx), and Schisandra chinensis (6°Bx) 1.67 to 8.3% was added, 0.002 to 0.074% of Chungoong (68°Bx), and 0.002 to 0.078% of licorice (64°Bx) were added and mixed, and then 1 to 3% of honey was added thereto. Calcium chloride 0.01~0.03%, magnesium chloride 0.002~0.005%, calcium lactate 0.005~0.02%, sodium chloride 0.04~0.08%, oligosaccharide 0.3~0.3%, sugar 0.1~5.0%, flavoring 0.05~2.0% It discloses a method of manufacturing herbal sports drink containing one fruit juice. In this patent, pear juice, which is the main ingredient, and calcium chloride and chloride used in existing sports drink products are used to reinforce the function as a sports drink, increase absorption in the body, and improve thirst. By reinforcing minerals such as magnesium and calcium lactate, and adding honey to enhance the efficacy of the drug, it is presenting a popular new form of sports drink by harmonizing taste and function. In addition, Korean Patent Application No. 97-024211 discloses a sports drink using a combination of red ginseng, gasoline, and an electrolyte, and a method for manufacturing the same, and Korean Patent Application No. 99-027376 proposes a method for preparing a sasang constitutional beverage.

그러나, 상기 특허들은 단순히 소실된 수분과 전해질을 보충한다는 점 외에는 이렇다 할 만한 인체에 대한 특성을 지니지 못한 단점이 있다.However, the above patents have disadvantages in that they do not have such characteristics for the human body except that they simply replenish lost moisture and electrolytes.

따라서, 장시간 운동 또는 격한 운동으로 발생하는 산소부족과 수분부족 그리고 에너지부족 문제 및 이로 인한 각종 증상들을 빠르고 효과적으로 해소하기 위한 기능성 스포츠음료의 등장이 더욱 절실히 요구되고 있다.Therefore, the emergence of functional sports drinks to quickly and effectively solve the problems of lack of oxygen, water shortage, and energy shortage caused by long-time exercise or vigorous exercise, and various symptoms resulting therefrom is more urgently required.

본 발명은 상기와 같은 제반 문제점을 감안하여 안출한 것으로, The present invention was devised in consideration of the above problems,

장시간 운동을 하거나 또는 격한 운동을 하면 발생하는 열에 의해 피(혈액)나 뇌, 폐, 심장 등의 장기가 뜨거워지고 이로 인한 산소부족과 수분부족 그리고 에너지부족 현상을 해결하여 줄수 있도록 열수추출한 생약성분추출물과 마그네슘수 및 미네랄 세라믹볼을 이용하는 특수한 방법의 스포츠음료조성물 제조방법을 제공하고,Herbal medicine extract extracted with hot water to resolve the phenomenon of lack of oxygen, water, and energy due to the heat generated by the heat generated when exercising for a long time or vigorous exercise, such as blood (blood) and organs such as brain, lungs, and heart. And a special method of manufacturing a sports drink composition using magnesium water and mineral ceramic balls,

이를 이용하여 기능성 스포츠음료를 제조하여 제공하여 줌으로써,By using this to manufacture and provide functional sports drinks,

장시간 운동과 격한 운동으로 발생하는 장시간 운동과 격한 운동 후 식음하면If you eat and drink after prolonged exercise and vigorous exercise,

피(혈액)나 뇌, 폐, 심장 등의 장기가 뜨거워지는 등으로 인해 발생하는 산소부족과 수분부족 그리고 에너지부족 문제들이 보다 빠르고 효과적으로 해소되어 국민 건강에 크게 기여할 수 있도록 하고자 함에 그 목적을 둔 것이다. It aims to make a significant contribution to the health of the people by solving the problems of oxygen shortage, water shortage, and energy shortage caused by heating of blood (blood), brain, lungs, heart, etc. .

상기 해결하고자 하는 과제에 기재된 목적을 달성하기 위한 수단으로서의 본 발명의 스포츠음료조성물 제조방법은, 기본적으로 생약재인 청호10-30중량%. 맥문동10-30중량% 대청엽10-20중량%, 야국10-20중량%, 어성초 5-15중량% 마치현5-15중량%를 각각 계량하여 각각 따로 분리하여 준비하는 단계(A)와;The method for producing a sports drink composition of the present invention as a means for achieving the object described in the problem to be solved is basically 10-30% by weight of a herbal medicine. Step (A) of weighing 10-30% by weight of lichen and 10-20% by weight of Daecheongyeop, 10-20% by weight of Yaguk, and 5-15% by weight of Eoseongcho and 5-15% by weight of Eoseongcho, each weighing and separating each;

micro filtration filter와 filtration membrane을 사용하여 순수물을 만들고 자화장치를 통과시켜 물의 클러스트를 작게 쪼개어 계면활성력을 높힌 상태에서 미네랄 세라믹볼이 들어 있는 교반수조에 넣어 1-24시간 교반을 거쳐 1차로 얻어진 물과,After making pure water using a micro filtration filter and a filtration membrane, breaking the water cluster into small pieces by passing through a magnetizer to increase the surface activity, put it in a stirring water tank containing mineral ceramic balls, and stirred for 1-24 hours. With water,

자화장치로 자화시켜 클러스트가 작게 쪼개져 있고 계면활성력이 높아져 있는 물에 마그네슘나노파우더를 100:3 중량비로 폭기조에 넣은 후 폭기를 이용하여 교반하듯 저어주는 형태를 24~48시간 수행한 후 1마이크로필터를 사용하여 2차로 얻어진 마그네슘수를 얻은 다음,Magnesium nanopowder is placed in the aeration tank at a weight ratio of 100:3 in water that is magnetized with a magnetization device and has high surface activity, followed by stirring for 24 to 48 hours, followed by 1 micron. After obtaining the second magnesium water using a filter,

상기 1차로 얻어진 물과 2차로 얻어진 마그네슘수를 5:1중량비로 혼합 제조하는 단계(B)와;(B) mixing the firstly obtained water and the secondly obtained magnesium water at a weight ratio of 5:1;

상기 단계(B)에서 제조된 혼합물과 단계(A)에서 준비된 각각의 생약재를 각각 따로 20:1중량비로 혼합하여 각각의 생약재를 따로 열수추출하여 각각의 열수추출물을 얻는 단계(C)와;(C) obtaining each of the hot water extracts by separately hot-water extraction of each herbal material by separately mixing the mixture prepared in step (B) and each of the herbal medicines prepared in step (A) at a weight ratio of 20:1;

상기 단계(C)에서 얻어진 각각의 열수추출물을 모두 혼합하여 이를 미네랄 세라믹볼이 들어 있는 교반용기에 넣은 후 넣은 후 1~24시간 교반한 후, 증류추출하여 증류추출물을 얻는 단계(D)와;(D) of mixing all the hot water extracts obtained in step (C), placing them in a stirring container containing mineral ceramic balls, stirring for 1 to 24 hours, distilling extraction, and obtaining a distilled extract;

상기 단계(D)에서 얻어진 증류추출물을 80~98℃ 온도에서 10~60분간 살균하는 단계(E)를 수행하는 것에 그 특징이 있다.It is characterized by performing step (E) of sterilizing the distilled extract obtained in step (D) at a temperature of 80 to 98° C. for 10 to 60 minutes.

한편, 상기 스포츠음료조성물 제조방법을 이용하여 제조되는 본 발명의 기능성 스포츠음료는, 기본적으로 상기 스포츠음료조성물 제조방법을 통해 제조된 스포츠음료조성물에,On the other hand, the functional sports drink of the present invention manufactured by using the sports beverage composition manufacturing method is basically a sports beverage composition manufactured through the sports beverage composition manufacturing method,

물100중량%에 박하2~6중량%를 부직포망에 넣은 후 30~60℃ 온도에서 10~60분간 우려낸 후, 우려낸 물을 증류추출하여 얻어진 박하성분 함유 증류추출물을 5:1중량비로 혼합한 후 여기에 식품첨가물을 더 첨가하여 제조된 것임에 그 특징이 있는 것이다.After adding 2 to 6% by weight of mint to 100% by weight of water, infused for 10 to 60 minutes at a temperature of 30 to 60°C, then distilled extract containing mint component obtained by distilling the brewed water was mixed in a ratio of 5:1 by weight. It is characterized by being manufactured by adding more food additives to it.

일반적으로 장시간 운동이나 격렬한 운동후에는 산소와 수분이 부족하게 됨과 동시에 에너지소비로 인한 에너지부족 현상이 발생하고 사람에 따라 구토나 현기증, 호흡곤란, 체력저하, 저산소증으로 인한 두통의 증상을 일으키는 문제점이 있지만 본 발명의 스포츠음료조성물 제조방법을 이용하여 제조된 기능성 스포츠음료는 이를 음용하면 생약재의 특성 즉, 모두 찬 성질과 해열 효능이 적극 발휘되어 뜨거워진 피와,뇌, 폐 및 심장 등의 각종 장기를 좀더 빠르게 식혀 주게 됨은 물론,In general, after prolonged exercise or vigorous exercise, oxygen and water shortage occurs at the same time, and energy shortage occurs due to energy consumption, and depending on the person, there is a problem that causes symptoms such as vomiting, dizziness, shortness of breath, loss of physical strength, and headache due to hypoxia. However, functional sports beverages manufactured using the sports beverage composition manufacturing method of the present invention, when drinking them, exhibit the characteristics of herbal medicines, that is, all the cold properties and antipyretic effects are actively exerted, and various organs such as blood, brain, lungs and heart become hot. Of course, it cools down more quickly

본 발명의 기능성 스포츠음료제조시 사용되는 마그네슘수 및 미네랄 세라믹볼에 의해 양이온(알칼리)성 수용액으로 만들어 지고 파이워터 세라믹볼에 의해 수소발생이 촉진되며, 알칼리화 되어지고 미네랄이 풍부해진 구온소금 등에 의해 기능성 성분이 좀 더 신속히 우리 몸에 흡수되어 피를 빠르게 식혀주고 산소공급을 원활하게 하며 수분부족 현상과 급격한 체력저하를 해결하고 각종 양이온성 미네랄 및 수소, 마그네슘수가 산성화되고 활성산소 포화도가 높아진 우리 몸에 발란스를 맞추고 물질에 포함된 수소는 활성산소를 제거하므로 근육에 피로를 빠르게 회복하고 마그네슘은 근육수축에 위험성을 낮추는 역할을 하게 되어 장시간 운동과 격한 운동으로 발생하는 위의 제반 문제점들을 빠르게 해소하여 준다.It is made into a cationic (alkali) aqueous solution by the magnesium water and mineral ceramic balls used in the production of the functional sports drink of the present invention, and the generation of hydrogen is promoted by the pie water ceramic balls, and the alkalinized and mineral-rich salts are used. Functional ingredients are absorbed into our body more quickly, cooling the blood quickly, supplying oxygen smoothly, resolving water shortages and rapid physical decline, various cationic minerals, hydrogen, magnesium water acidified, and active oxygen saturation increased. It balances the body and removes free radicals from the hydrogen contained in the substance, so it quickly recovers from fatigue in the muscles, and magnesium plays a role in lowering the risk of muscle contraction, quickly solving the above problems caused by long-term and vigorous exercise. give.

따라서, 본 발명은 국민 건강에 크게 기여할 수 있는 매우 획기적인 발명임이 분명하다.Therefore, it is clear that the present invention is a very innovative invention that can greatly contribute to public health.

이하, 본 발명의 일 실시예를 설명한다. 이하에서 설명되는 일 실시예는 본 발명의 이해를 돕기 위하여 예시적으로 나타낸 것이며, 본 발명은 여기서 설명되는 실시예와 다르게 다양하게 변형되어 실시될 수 있음이 이해되어야 할 것이다. 다만, 본 발명을 설명함에 있어서 관련된 공지 기능 혹은 공지기술이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Hereinafter, an embodiment of the present invention will be described. One embodiment described below is illustratively shown to aid understanding of the present invention, and it should be understood that the present invention may be implemented with various modifications different from the embodiments described herein. However, in describing the present invention, if it is determined that a related known function or known technology may unnecessarily obscure the subject matter of the present invention, a detailed description thereof will be omitted.

본 발명은 장시간 운동을 하거나 또는 격한 운동을 하면 발생하는 열에 의해 피(혈액)나 뇌, 폐, 심장 등의 장기가 뜨거워지고 이로 인한 산소부족과 수분부족 그리고 에너지부족 현상을 해소하여 줄수 있도록 안출한 것으로 열수추출한 생약성분추출물과 마그네슘수 및 미네랄 세라믹볼을 이용하는 특수한 방법의 스포츠음료조성물 제조방법 및,The present invention is devised so that the blood (blood) or organs such as brain, lungs, and heart are heated by the heat generated when exercising for a long time or by vigorous exercise, thereby solving the phenomena of lack of oxygen, lack of water, and lack of energy. It is a method for producing a sports drink composition in a special way using a herbal medicine ingredient extract extracted with hot water, magnesium water and mineral ceramic balls, and

상기 스포츠음료조성물 제조방법을 이용하여 생약재의 생약성분 및 각종 미네랄 성분 등의 약리활성화 성분은 물론 맛과 풍미가 뛰어나서 식음이 용이하고 각종 약리활성화 성분의 흡수가 뛰어나서 장시간 운동과 격한 운동으로 발생하는 장시간 운동과 격한 운동 후 식음하면 피(혈액)나 뇌, 폐, 심장 등의 장기가 뜨거워지는 등으로 인해 발생하는 산소부족과 수분부족 그리고 에너지부족 문제들이 보다 빠르고 효과적으로 해소하여 줄 수 있도록 제조된 기능성 스포츠음료에 관한 것임에 그 특징 있는 것이다.Using the above sports drink composition manufacturing method, it is easy to eat and drink because it has excellent taste and flavor as well as pharmacologically activating ingredients such as herbal ingredients and various mineral ingredients of herbal medicines, and has excellent absorption of various pharmacologically activating ingredients. Functional sports designed to quickly and effectively solve the problems of oxygen shortage, water shortage and energy shortage caused by blood (blood) and organs such as brain, lungs, and heart becoming hot when eating and drinking after exercise and vigorous exercise. It's about drinks, so it's characteristic.

이에 먼저 본 발명의 스포츠음료조성물 제조방법 및 이를 이용한 기능성 스포츠음료에 관하여 구체적으로 설명한다.First, a method for manufacturing a sports drink composition of the present invention and a functional sports drink using the same will be described in detail.

먼저 본 발명의 스포츠음료조성물 제조방법을 수행하기 위해서는 용도에 알맞는 생약재를 선별하여 준비하여야 한다.First, in order to carry out the method for preparing a sports drink composition of the present invention, a herbal medicine suitable for use should be selected and prepared.

즉, 생약재인 청호10-30중량%. 맥문동10-30중량% 대청엽10-20중량%, 야국10-20중량%, 어성초5-15중량% 마치현5-15중량%를 각각 계량하여 각각 따로 분리하여 준비하는 단계(A)를 수행하여야 한다.That is, 10-30% by weight of the herbal medicine Cheongho. Step (A) should be performed by weighing 10-30% by weight of licorice and 10-20% by weight of Daecheongyeop, 10-20% by weight of yakiniku, and 5-15% by weight of Eoseongcho and 5-15% by weight of machihyeon. do.

여기서 사용되는 청호(靑蒿)는 맛은 쓰고 매우며 성질은 차며,Cheongho (靑蒿) used here has a very bitter taste and a cold nature.

열을 낮추어 주어 더위로 인한 메스꺼움, 두통, 구토 등을 치료하는 등 전체적으로 폐와 간담, 기관지를 다스리는 약리 작용을 하는 생약재이다.It is a herbal medicine that has a pharmacological action to control the lungs, liver, and bronchi by lowering heat to treat nausea, headache, and vomiting caused by heat.

그리고 맥문동은 맛은 달고 약간 쓰며 성질은 차며,And the taste is sweet and slightly bitter, and the nature is cold.

폐경(肺經), 심경(心經), 위경(胃經)에 작용하여 열이나고 가슴이 답답하거나 입이 마르고 갈증이 나는것 등을 치료하는 등 이 또한 전체적으로 폐와 간담, 기관지를 다스리는 약리 작용을 하는 생약재이다.It acts on the menopause, heart, and gastrointestinal tract to treat fever, stuffiness in the chest, dry mouth, thirst, etc. This is also a pharmacological action to control the lungs, liver and bronchi as a whole. It is a herbal medicine.

대청엽(大靑葉)은 맛은 쓰고 성질은 차며,Daecheongyeop (大靑葉) is bitter and cold in nature,

심경(心經), 위경(胃經)에 작용하여 열을 내리고 해독하며 혈열(혈열), 심열(심열), 위열(위열)을 없애 주는 등 이 또한 전체적으로 폐와 간담, 기관지를 다스리는 약리 작용을 하는 생약재이다.It works on the heart and the stomach and in the stomach to lower and detoxify the heat, and to eliminate blood fever (blood fever), heart fever (severe fever), and gastric fever (gastric fever). This also has a pharmacological action to control the lungs, liver, and bronchi. It is a herbal medicine.

야국(野菊)은 맛은 쓰고 매우며, 성질은 서늘하며, Yaguk (野菊) taste is bitter and very, cool in nature,

폐경(肺經), 간경(肝經)에 작용하여 풍열사를 없애고 부기를 가라 앉혀주며, 목이 붓고 아픈데 쓰는 등 이 또한 전체적으로 폐와 간담, 기관지를 다스리는 약리 작용을 하는 생약재이다.Menopause (肺經), liver gyeong (肝經) to remove the pungyeolsaul (肝經) to alleviate swelling, throat swollen and used for pain, etc. This is also a herbal medicine that controls the lungs, liver and bronchi as a whole.

어성초(魚腥草)는 맛은 맵고 성질은 차며,Eoseongcho (魚腥草) is spicy and cold in nature,

청열해독, 담열해수, 해열 효능이 뛰어나 기침, 기관지염, 열이 많고 소변을 못볼때 쓰는 등 이 또한 전체적으로 폐와 간담, 기관지를 다스리는 약리 작용을 하는 생약재이다. It is a herbal medicine that controls the lungs, liver, and bronchi as a whole, such as coughing, bronchitis, fever, and urinating.

마치현은 마치초(馬齒草)라고도 불리며 맛은 짜고 성질은 차며,Machihyeon is also called machicho, and the taste is salty and the temper is cold.

해열, 해독, 지혈효과가 있다.It has antipyretic, detoxification, and hemostatic effects.

상기와 같은 생약재를 사용하는 이유는 모두 성질이 차고 해열효능이 있어서 장시간 운동으로 하거나 또한 격한 운동을 하게 되면 몸에서 열이 발생하면서 피가 뜨거워지고 뇌, 폐 및 심장 등의 각종 장기 또한 동시에 뜨거워지며,The reason for using the above herbal medicines is that they are all cold in nature and have antipyretic effect, so when you exercise for a long time or when you do vigorous exercise, heat is generated in the body and the blood becomes hot, and various organs such as the brain, lungs and heart also become hot at the same time. ,

이로 인하여 산소와 수분이 부족하게 됨과 동시에 에너지소비로 인한 에너지부족 현상이 발생하고 사람에 따라 구토나 현기증, 호흡곤란, 체력저하, 저산소증으로 인한 두통의 증상을 일으키기도 하는데 본 발명에서 사용되는 생약재의 특성 즉, 모두 찬 성질과 해열 효능이 발휘되어 뜨거워진 피와, 뇌, 폐 및 심장 등의 각종 장기를 좀더 빠르게 식혀 주고자 하기 위함이다.As a result, oxygen and water are insufficient, and energy shortage occurs due to energy consumption, and depending on the person, vomiting, dizziness, shortness of breath, decreased physical strength, and headache due to hypoxia are also caused. In other words, it is intended to cool down various organs such as blood, brain, lungs, and heart that have become hot due to their cold nature and antipyretic effect.

본 발명에서는 상기 생약재로만 한정되는 것이 아니며 생약재의 종류 및 개수도 다양하게 조절가능하다. 예컨데 상기 생약재 뿐만 아니라 고삼, 금은화, 노근, 녹두, 누로, 담죽엽, 목단피, 밀봉화, 백미, 백선피, 백화사설초, 사간, 산두근, 산자고, 생지황, 서각, 석고, 연교, 은시호, 인동등, 자초, 적작약, 죽엽, 지골피, 지모, 진피, 촌화분, 청대, 청상자, 치자, 토복령, 패장초, 포공영, 하고초, 현삼, 호황연, 황금, 황련, 황백 등에서도 선택하여 사용할 수 도 있음은 물론이다.In the present invention, it is not limited to the herbal medicines, and the type and number of herbal medicines can be variously adjusted. For example, as well as the above herbal medicines, Gosam, Geumeunhwa, Nogeun, Mungdu, Nuro, Damjukleaf, Mokdanpi, Sealed Flower, White Rice, Baekseonpi, Baekhwasaseolcho, Sagan, Sandogeun, Sanjago, Saengjihwang, Seogak, Gypsum, Yeongyo, Eunshiho, Indong Light, japonica, red peony, bamboo leaf, phalanx blood, jimo, dermis, village flower plant, cheongdae, blue box, gardenia, tobokryeong, baejangcho, pogongyeong, hagocho, hyeonsam, hohwangyeon, gold, yellow lotus, hwangbaek, etc. Of course there may be.

이와 같이 장시간 운동을 하거나 또는 격한 운동을 하여 뜨거워진 피와 뇌, 폐 및 심장 등의 각종 장기를 좀더 빠르게 식혀 줄 수 있는 생약재이면 선택하여 사용할 수 있다.As such, it can be selected and used as long as it is a herbal material that can cool down various organs such as blood, brain, lungs, and heart that have been heated for a long time or by vigorous exercise.

상기와 같이 단계(A)를 수행하여 각각의 생약재가 준비되면,When each herbal medicine is prepared by performing step (A) as above,

이번에는 micro filtration filter와 filtration membrane을 사용하여 순수물을 만들고 자화장치를 통과시켜 물의 클러스트를 작게 쪼개어 계면활성력을 높힌 상태에서 미네랄 세라믹볼이 들어 있는 교반수조에 넣어 1-24시간 교반을 거쳐 1차로 얻어진 물과 근육이완을 도와주는 역활을 하는 마그네슘수를 5:1중량비로 혼합한 물을 제조하는 단계(B)를 수행한다.This time, a micro filtration filter and a filtration membrane are used to make pure water and pass through a magnetizer to split the water cluster into small pieces to increase the surface activity, put it in a stirring water tank containing mineral ceramic balls, and stir for 1-24 hours. Step (B) of preparing water obtained by mixing the water obtained by tea and magnesium water, which plays a role of helping muscle relaxation, in a weight ratio of 5:1 is performed.

여기서 상기 마그네슘수는 자화장치로 자화시켜 클러스트가 작게 쪼개져 있고 계면활성력이 높아져 있는 물에 마그네슘나노파우더를 100:3 중량비로 폭기조에 넣은 후 폭기를 이용하여 교반하듯 저어주는 형태를 24~48시간 수행한 후 1마이크로필터를 사용하여 여과하여 마그네슘수를 얻는다.Here, the magnesium water is magnetized with a magnetization device, and the cluster is divided into small pieces and the surface-active power is increased, and the magnesium nanopowder is added to the aeration tank at a weight ratio of 100:3, and then stirred as if using aeration for 24 to 48 hours. After the process, magnesium water is obtained by filtration using a 1 micro filter.

상기 마그네슘수 제조시 폭기을 이용하는 이유는 폭기시 발생하는 크기와 형태가 다른 거품들에 의해 물분자에 더욱더 계면활성력을 높혀주어 무기질인 마그네슘파우더가 수용화되는 것을 돕도록 하기 위함이다.The reason for the use of aeration in the manufacture of the magnesium water is to further increase the surface activity of the water molecules by bubbles of different sizes and shapes generated during aeration to help the inorganic magnesium powder to be water-soluble.

여기서 마그네슘수를 사용하는 이유는 마그네슘은 우리의 신체에 함유되어 있는 무기질 중 네 번째로 많은 무기질로서 근육의 수측 등 체내에 일어나는 생화학적 또는 생리적 과정에 필수적인 역활을 하기 때문이다.The reason for using magnesium water here is that magnesium is the fourth most abundant mineral in our body and plays an essential role in biochemical or physiological processes occurring in the body, such as the water side of the muscles.

그런 다음 에는 상기 단계(B)에서 제조된 혼합물과 단계(A)에서 준비된 각각의 생약재를 각각 따로 20:1중량비로 혼합하여 각각의 생약재를 따로 열수추출하여 각각의 열수추출물을 얻는 단계(C)를 수행한다.Then, the mixture prepared in step (B) and each of the herbal medicines prepared in step (A) are separately mixed at a 20:1 weight ratio to extract each herbal medicine separately with hot water to obtain each hot water extract (C) Perform.

이와 같이 각각의 생약재를 각기 따로 열수추출을 하는 이유는 각각의 생약재가 가지는 개별약성들을 보장하기 위해서 따로따로 분리해서 열수추출하는 것이다.The reason why each herbal medicinal material is separately extracted with hot water is to separate and extract hot water separately to ensure the individual medicinal properties of each herbal medicinal material.

또한, 90~98℃ 온도로 열수추출하는 이유는 용액의 약성 및 영양성분을 최대한 유지하고 증발량을 줄여주어 최대한 용량을 보존하기 위해서 100℃ 온도가 넘지 않도록 열수추출하는 것이다.In addition, the reason for hot water extraction at a temperature of 90 to 98°C is to extract hot water so as not to exceed 100°C in order to preserve the capacity as much as possible by keeping the weak and nutrient components of the solution as much as possible and reducing the amount of evaporation.

상기 단계(C)를 수행한 다음에는 단계(C)에서 얻어진 각각의 열수추출물을 모두 혼합하여 이를 미네랄 세라믹볼이 들어 있는 교반용기에 넣은 후 넣은 후 1~24시간 교반한 후, 증류추출하여 증류추출물을 얻는 단계(D)를 수행한다.After performing the above step (C), all the hot water extracts obtained in step (C) are mixed and placed in a stirring container containing mineral ceramic balls, and then stirred for 1 to 24 hours, followed by distillation and distillation. Step (D) to obtain an extract is carried out.

여기서 상기 미네랄 세라믹볼은 게르마늄, 일라이트, 제오라이트, 규소, 마그네슘, 칼슘, 철성분이 함유된 것으로서 양이온(알칼리)성 수용액을 만들기 위한 것이며, 증류추출을 하는 이유는 최종제품의 색도를 투명하게 유지 하고 약재들을 가볍게 만들어서 몸에 흡수력을 높혀주기 위함이다.Here, the mineral ceramic ball contains germanium, illite, zeolite, silicon, magnesium, calcium, and iron, and is intended to make a cationic (alkali) aqueous solution, and the reason for distillation extraction is to keep the color of the final product transparent. It is to increase the absorption power of the body by making the medicines lighter.

상기 단계(D)를 수행한 다음에는 단계(D)에서 얻어진 증류추출물을 80~98℃ 온도에서 10~60분간 살균하는 단계(E)를 수행 하면 본 발명의 스포츠음료조성물을 제조할 수 있는 것이다.After performing the step (D), if the step (E) of sterilizing the distilled extract obtained in step (D) at a temperature of 80 to 98°C for 10 to 60 minutes is performed, the sports beverage composition of the present invention can be prepared. .

여기서 증류추출온도를 90~98℃ 온도로 조절하는 이유는 용액의 약성 및 영양성분을 최대한 유지하고 증발량을 줄여주어 최대한 용량을 보존하기 위함이다.The reason why the distillation extraction temperature is adjusted to 90~98℃ is to keep the weakness and nutrient components of the solution as much as possible, and to preserve the maximum capacity by reducing the evaporation amount.

한편, 본 발명의 스포츠음료조성물 제조하기 위한 방법은 상기 단계(E)에서 얻어진 조성물을 파이워터 세라믹볼이 들어 있는 용기에 넣은 후 1~24시간 밀폐방치하는 단계(F)를 더 수행할 수 도 있다.On the other hand, the method for preparing a sports drink composition of the present invention may further perform the step (F) of putting the composition obtained in step (E) into a container containing a pie water ceramic ball and leaving it sealed for 1 to 24 hours. have.

여기서 파이워터 세라믹 볼은 파이워터 즉, 일본의 야마시다 쇼지 박사가 식물생체수 연구과정에서 발견한 2가3가 철염(Fe2Fe3Cl5)이 소량 함유된 물을 생산해 낼 수 있는 것으로서, Here, the π-water ceramic ball can produce π-water, that is, water containing a small amount of divalent and trivalent iron salts (Fe 2 Fe 3 Cl 5 ), which was discovered by Dr. Shoji Yamashida of Japan during the study of plant biological water.

이와같이 파이워터 세라믹 볼은 수소발생을 촉진시켜진 상태의 스포츠음료조성물 얻을 수 있도록 하여 음용시 몸안의 활성산소가 좀더 신속하고 효과적으로 제거되도록 하기 위함이다.In this way, the pie-water ceramic ball is intended to be able to obtain a sports drink composition in a state that promotes hydrogen generation, so that active oxygen in the body is removed more quickly and effectively when drinking.

이번에는 상기한 본 발명의 스포츠음료조성물 제조방법에 의해 얻어 진 스포츠음료조성물을 이용하여 기능성 스포츠음료를 제조하는 과정에 대해 설명한다.This time, a process of manufacturing a functional sports beverage using the sports beverage composition obtained by the above-described method for manufacturing a sports beverage composition of the present invention will be described.

본 발명의 기능성 스포츠음료는 상기 스포츠음료조성물 제조방법에 기재된 단계(A)-단계(B)-단계(C)-단계(D)-단계(E)를 순차적으로 수행하여 제조된 스포츠음료조성물에,Functional sports drink of the present invention is a sports drink composition prepared by sequentially performing the steps (A)-step (B)-step (C)-step (D)-step (E) described in the method for producing a sports drink composition. ,

물100중량%에 박하2~6중량%를 부직포망에 넣은 후 30~60℃ 온도에서 10~60분간 우려낸 후, 우려낸 물을 증류추출하여 얻어진 박하성분 함유 증류추출물을 5:1중량비로 혼합한 후 여기에 식품첨가물을 더 첨가하여 제조할 수 있다.After adding 2 to 6% by weight of mint to 100% by weight of water, infused for 10 to 60 minutes at a temperature of 30 to 60°C, then distilled extract containing mint component obtained by distilling the brewed water was mixed in a ratio of 5:1 by weight. After that, it can be prepared by adding more food additives.

박하는 맛은 맵고 성질은 서늘하며, Mint has a spicy taste and a cool nature,

폐경(肺經), 심포경(心包經), 간경(肝經)에 작용하여 상술한 생약재들과 같이 몸의 열을 내려주는 등 전체적으로 폐와 간담, 기관지를 다스리는 약리 작용을 하는 생약재로서,As a herbal medicine that acts on the menopause, symposium, and liver, lowers the body's heat like the aforementioned herbal medicines, as a whole, it has a pharmacological action to control the lungs, liver, and bronchi.

여기서 생약재인 박하를 처음부터 사용하지 않고 마지막에 따로 우려내는 방식을 채택한 이유는 우려내는 방식으로 하여야만 위 박하의 천연향을 최대한 보존하여 줌으로서 기대되는 박하의 약성인 기관지를 청량하게 하고 정신을 맑게하여 두통을 없애 주는 등의 효능을 극대화하기 위함이다.The reason why peppermint, a herbal medicinal material, was not used from the beginning, but a separate brewing method was adopted at the end. Only in a brewing method, the natural aroma of the stomach mint is preserved as much as possible. This is to maximize the efficacy, such as eliminating headaches.

또한, 본 발명의 기능성 스포츠음료는 상기 스포츠음료조성물 제조방법에 기재된 단계(A)-단계(B)-단계(C)-단계(D)-단계(E) 및 여기에 추가적으로 단계(F)를 더 수행하여 제조된 스포츠음료조성물에,In addition, the functional sports drink of the present invention comprises step (A)-step (B)-step (C)-step (D)-step (E) and additionally step (F) as described in the method for producing a sports drink composition. In the sports drink composition prepared by performing further,

물100중량%에 박하2~6중량%를 부직포망에 넣은 후 30~60℃ 온도에서 10~60분간 우려낸 후, 우려낸 물을 증류추출하여 얻어진 박하성분 함유 증류추출물을 5:1중량비로 혼합한 후 여기에 식품첨가물을 더 첨가하여 제조할 수도 있다.After adding 2 to 6% by weight of mint to 100% by weight of water, infused for 10 to 60 minutes at a temperature of 30 to 60°C, then distilled extract containing mint component obtained by distilling the brewed water was mixed in a ratio of 5:1 by weight. After that, it can also be prepared by adding more food additives.

이와같이 하면, 앞에서도 이미 언급한 바와 같이 파이워터 세라믹 볼이 수소발생이 촉진시켜진 상태의 스포츠음료를 얻을 수 있기 때문에 이를 음용하면 몸안의 활성산소가 좀더 신속하고 효과적으로 제거된다.In this way, as previously mentioned, since the Pi-water ceramic ball can obtain a sports drink in a state in which hydrogen generation is promoted, active oxygen in the body is removed more quickly and effectively by drinking it.

여기서 상기 본 발명의 기능성 스포츠음료 제조시 첨가되는 식품첨가물은 사과산 0.01~0.1중량%, 구연산 0.01~0.1중량%, 스테비아당 0.01~0.1%, 구운소금 0.05~0.1중량% 인데, Here, the food additives added during the production of the functional sports drink of the present invention are 0.01 to 0.1% by weight of malic acid, 0.01 to 0.1% by weight of citric acid, 0.01 to 0.1% per stevia, and 0.05 to 0.1% by weight of roasted salt,

사과산은 청량한 신맛을 내어 주는 과일유래 식품첨가물이며, 산미료로서 천연주스의 색조유지, pH 조정제로도 사용된다.Malic acid is a fruit-derived food additive that gives off a refreshing and sour taste, and as an acidulant, it is also used as a color-maintenance and pH adjuster for natural juices.

구연산은 강한 산미를 가지며, 산성조미료 식용유의 산패방지제(synergist)로도 사용된다.Citric acid has a strong acidity and is also used as a synergist for acidic seasoning edible oils.

스테비아당은 아주 작은 단위의 천연성분의 당으로 설탕의 300배 감미를 가지며, 폴리페놀이 다량 함유되어 있으므로 당흡수가 빨라서 에너지로 전환이 용이하여 순간적으로 에너지 보충에 도움을 준다.Stevia sugar is a very small unit of natural sugar that has 300 times the sweetness of sugar, and contains a large amount of polyphenols, so it is easy to convert into energy because it absorbs sugar quickly and helps replenish energy instantly.

구운소금은 소금은 혈관건강 및 세포에 영양성분을 전달해주는데 반드시 필요한 전해물질으로서, 본 발명에서는 알칼리화 되어 있고 미네랄이 풍부하고 기타 오염물질이 제거된 안전한 구운소금을 사용한다.Grilled salt is an electrolytic material essential for delivering nutrients to blood vessel health and cells. In the present invention, safe baked salt is used that is alkalized, rich in minerals, and removed from other contaminants.

그 이유는 원래의 천일염은 산성을 띄고, 여러 가지 미세플라스틱이나 중금속에 오염되어 있기 때문이다.The reason is that the original sea salt is acidic and contaminated with various microplastics and heavy metals.

상기 식품첨가물은 맛과 풍미를 고려하여 다양한 종류의 식품첨가물을 선택하여 사용할 수 있다.The food additives may be used by selecting various types of food additives in consideration of taste and flavor.

이번에는 상기 본 발명의 기능성 스포츠음료를 제조하는 일 실시예에 대해 설명한다.This time, an embodiment of manufacturing the functional sports drink of the present invention will be described.

생약재인 청호25중량%, 맥문동25중량%, 어성초10중량%, 야국15중량%, 대청엽15중량%, 마치현10중량%를 각각 계량하여 준비하였다.Herbal medicines such as Cheongho 25% by weight, Macmundong 25% by weight, Eoseongcho 10% by weight, Yaguk 15% by weight, Daecheongyeop 15% by weight, and Machihyeon 10% by weight were prepared by weighing, respectively.

그리고, micro filtration filter와 filtration membrane을 사용하여 순수물을 만들고 자화장치를 통과시켜 물의 클러스트를 작게 쪼개어 계면활성력을 높힌 상태에서 미네랄 세라믹볼이 들어 있는 교반수조에 넣어 3시간 교반을 거쳐 1차로 얻어진 물과,In addition, pure water is made using a micro filtration filter and a filtration membrane, and the water cluster is split into small pieces by passing through a magnetization device, and the surface activity is increased, put it in a stirring water tank containing mineral ceramic balls, and stirred for 3 hours. With water,

자화장치로 자화시켜 클러스트가 작게 쪼개져 있고 계면활성력이 높아져 있는 물에 마그네슘나노파우더를 100:3 중량비로 폭기조에 넣은 후 폭기를 이용하여 교반하듯 저어주는 형태를 24시간 수행한 후 1마이크로필터를 사용하여 2차로 얻어진 마그네슘수를 얻은 다음,Magnesium nanopowder is placed in the aeration tank at a weight ratio of 100:3 in water that is magnetized with a magnetization device and has high surface activity, followed by stirring for 24 hours and then 1 microfilter. To obtain the second magnesium water,

상기 1차로 얻어진 물과 2차로 얻어진 마그네슘수를 5:1중량비로 혼합하여 혼합용액을 제조하였다.A mixed solution was prepared by mixing the firstly obtained water and the secondly obtained magnesium water at a weight ratio of 5:1.

그런다음, 상기 혼합용액과 미리 준비된 각각의 생약재를 각각 따로 20:1중량비로 혼합하여 각각의 생약재를 따로 열수추출하여 각각의 열수추출물을 얻었다.Then, the mixed solution and each of the herbal medicines prepared in advance were separately mixed in a 20:1 weight ratio, and each herbal medicine was separately hot-water extracted to obtain each hot-water extract.

그런다음, 얻어진 각각의 열수추출물을 모두 혼합하여 이를 미네랄 세라믹볼이 들어 있는 교반용기에 넣은 후 넣은 후 5시간 교반한 후, 증류추출하여 증류추출물을 얻었다.Then, all of the obtained hot water extracts were mixed, put into a stirring container containing mineral ceramic balls, and stirred for 5 hours, followed by distillation extraction to obtain a distilled extract.

그런다음 얻어진 증류추출물을 80~98℃ 온도를 유지하면서 30분간 살균하였다.Then, the obtained distilled extract was sterilized for 30 minutes while maintaining the temperature of 80 ~ 98 ℃.

그런다음, 얻어진 조성물을 파이워터 세라믹볼이 들어 있는 용기에 넣은 후 12시간 밀폐방치하여서 스포츠음료 조성물을 수득하였다.Then, the obtained composition was put into a container containing a pie-water ceramic ball, and left to stand for 12 hours to obtain a sports drink composition.

그런다음, 상기한 방법으로 제조된 스포츠음료조성물에,Then, in the sports drink composition prepared by the above method,

물100중량%에 박하3중량%를 부직포망에 넣은 후 40℃ 온도에서 30분간 우려낸 후, 우려낸 물을 증류추출하여 얻어진 박하성분 함유 증류추출물을 5:1중량비로 혼합한 후 여기에 식품첨가물인 사과산과 구연산, 그리고 스테비아당 및 구운소금을 소정량씩 첨가하여서 최종결과물인 기능성 스포츠음료를 제조하였다.After adding 3% by weight of mint to 100% by weight of water in a non-woven fabric, brewing at 40℃ for 30 minutes, and then distilling the distilled extract obtained by distilling the brewed water and mixing the distilled extract containing the mint component at a ratio of 5:1. Malic acid, citric acid, stevia sugar and roasted salt were added in predetermined amounts to prepare a functional sports drink as the final product.

이후 상기와 같은 방법으로 제조된 최종결과물인 기능성 스포츠음료에 대하여 지역아마추어 축구팀을 상대로 운동 후 즉시 음용시킨다음 체온테스트를 실시하였다.Afterwards, the functional sports drink, which is the final product produced by the above method, was immediately consumed after exercise against a local amateur soccer team, and then a body temperature test was conducted.


선수1
Player 1
선수2
Player 2
선수3
Player 3
선수4
Player 4
선수5
Player 5
선수6
Player 6
선수7
Player 7
선수8
Player 8
운동전 체온
Body temperature before exercise
36.5
36.5
36.0
36.0
36.3
36.3
36.5
36.5
36.5
36.5
36.7
36.7
36.5
36.5
36.5
36.5
운동후 체온
Body temperature after exercise
36.7
36.7
36.1
36.1
36.7
36.7
36.8
36.8
36.7
36.7
37.0
37.0
36.6
36.6
36.9
36.9
음료 음용후
5분경과
After drinking the beverage
5 minutes elapsed
36.5
36.5
36.0
36.0
36.4
36.4
36.6
36.6
36.6
36.6
36.8
36.8
36.4
36.4
36.7
36.7
온도변화
결과치
Temperature change
Result
0.2
0.2
0.1
0.1
0.3
0.3
0.2
0.2
0.1
0.1
0.2
0.2
0.2
0.2
0.2
0.2

위와 같은 테스트 결과에서 확인되는 바와 같이,As can be seen from the above test results,

운동 후 체온이 상승한 상태에서 상본 발명의 스포츠음료조성물 제조방법을 이용하여 제조된 최종결과물인 기능성 스포츠음료를 음용시킨 후 5분이라는 비교적 짧은 시간이 경과한 것인데에도 불구하고 상승되었던 체온을 빠르게 하강시켜 주었음을 확인 할 수 있었다.After exercise, the body temperature rises and the body temperature that has risen is rapidly lowered despite the fact that a relatively short period of 5 minutes has elapsed after drinking the functional sports drink, which is the final product produced by using the method for producing a sports drink composition of the present invention. I was able to confirm that I gave it.

이것은 본 발명에서 기능성 스포츠음료에 포함된 각종 생약재의 특성 즉, 성질이 차고 해열효능이 발휘되어 뜨거워진 피는 물론이고 뇌, 폐 및 심장 등 각종 장기의 열 역시도 좀더 빠르게 식혀 주었기 때문이다.This is because in the present invention, the properties of various herbal medicines included in the functional sports drink, that is, the properties are cold and the heat of various organs such as the brain, lungs, and heart, as well as the blood, which has been heated due to its cold and antipyretic effect, is cooled more quickly.

따라서, 일반적으로는 장시간 운동이나 격렬한 운동후에는 산소와 수분이 부족하게 됨과 동시에 에너지소비로 인한 에너지부족 현상이 발생하고 사람에 따라 구토나 현기증, 호흡곤란, 체력저하, 저산소증으로 인한 두통의 증상을 일으키는 문제점이 있었지만 본 발명의 기능성 스포츠음료를 음용하면 생약재의 특성 즉, 모두 찬 성질과 해열 효능이 적극 발휘되어 뜨거워진 피와, 뇌, 폐 및 심장 등의 각종 장기를 좀더 빠르게 식혀 주게 됨은 물론,Therefore, in general, after prolonged exercise or vigorous exercise, oxygen and water are insufficient, and energy consumption due to energy consumption occurs, and depending on the person, symptoms of headache due to vomiting, dizziness, shortness of breath, physical loss, and hypoxia. Although there was a problem that caused, when the functional sports drink of the present invention is consumed, the properties of the herbal material, that is, both the cold nature and the antipyretic effect, are actively exerted to cool the heated blood, various organs such as the brain, lungs and heart more quickly.

본 발명의 기능성 스포츠음료제조시 사용되는 마그네슘수 및 미네랄 세라믹볼에 의해 양이온(알칼리)성 수용액으로 만들어 지고 파이워터 세라믹볼에 의해 수소발생이 촉진되며, 알칼리화 되어지고 미네랄이 풍부해진 구온소금 등에 의해 기능성 성분이 좀 더 신속히 우리 몸에 흡수되어 피를 빠르게 식혀 주고 산소공급을 원활하게 하며 수분부족 현상과 급격한 체력저하를 해결하고 각종 양이온성 미네랄 및 수소, 마그네슘수가 산성화되고 활성산소 포화도가 높아진 우리 몸에 발란스를 맞추고 물질에 포함된 수소는 활성산소를 제거하므로 근육에 피로를 빠르게 회복하고 마그네슘은 근육수축에 위험성을 낮추는 역할을 하게 되어 장시간 운동과 격한 운동으로 발생하는 위의 제반 문제점들을 빠르게 해소하여 줄 것이 분명하여 국민 건강에 크게 기여할 수 있을 것으로 기대된다.It is made into a cationic (alkali) aqueous solution by the magnesium water and mineral ceramic balls used in the production of the functional sports drink of the present invention, and the generation of hydrogen is promoted by the pie water ceramic balls, and the alkalinized and mineral-rich salts are used. Functional ingredients are absorbed into our body more quickly, cooling the blood quickly, supplying oxygen smoothly, resolving water shortages and rapid physical decline, various cationic minerals, hydrogen and magnesium water acidified, and active oxygen saturation increased. It balances the body and removes free radicals from the hydrogen contained in the substance, so it quickly recovers from fatigue in the muscles, and magnesium plays a role in lowering the risk of muscle contraction, quickly solving the above problems caused by long-term and vigorous exercise. It is clear that it will give, and is expected to contribute greatly to the health of the people.

본 발명은 비록 한정된 일실시예에 의해 설명되었으나 이와 같은 일 실시예에 의해 한정되지 않으며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사상과 아래에 기재될 특허청구범위의 균등범위 내에서 다양한 수정 및 변형이 가능함은 물론이다. 따라서 위에서 설명된 본 발명의 기술적 사상과 그 근본을 함께하는 기술적 사상은 모두 본 발명의 범위에 포함된다 할 것이다.Although the present invention has been described by a limited embodiment, it is not limited by such an embodiment, and the technical idea of the present invention and claims to be described below by those of ordinary skill in the art to which the present invention pertains. Of course, various modifications and variations are possible within the uniform range of the range. Accordingly, the technical idea of the present invention described above and the technical idea that accompanies the fundamental thereof are all included in the scope of the present invention.

Claims (5)

생약재인 청호10-30중량%. 맥문동10-30중량% 대청엽10-20중량%, 야국10-20중량%, 어성초 5-15중량% 마치현5-15중량%를 각각 계량하여 각각 따로 분리하여 준비하는 단계(A)와;
micro filtration filter와 filtration membrane을 사용하여 순수물을 만들고 자화장치를 통과시켜 물의 클러스트를 작게 쪼개어 계면활성력을 높힌 상태에서 미네랄 세라믹볼이 들어 있는 교반수조에 넣어 1-24시간 교반을 거쳐 1차로 얻어진 물과,
자화장치로 자화시켜 클러스트가 작게 쪼개져 있고 계면활성력이 높아져 있는 물에 마그네슘나노파우더를 100:3 중량비로 폭기조에 넣은 후 폭기를 이용하여 교반하듯 저어주는 형태를 24~48시간 수행한 후 1마이크로필터를 사용하여 2차로 얻어진 마그네슘수를 얻은 다음,
상기 1차로 얻어진 물과 2차로 얻어진 마그네슘수를 5:1중량비로 혼합 제조하는 단계(B)와;
상기 단계(B)에서 제조된 혼합물과 단계(A)에서 준비된 각각의 생약재를 각각 따로 20:1중량비로 혼합하여 각각의 생약재를 따로 열수추출하여 각각의 열수추출물을 얻는 단계(C)와;
상기 단계(C)에서 얻어진 각각의 열수추출물을 모두 혼합하여 이를 미네랄 세라믹볼이 들어 있는 교반용기에 넣은 후 넣은 후 1~24시간 교반한 후, 증류추출하여 증류추출물을 얻는 단계(D)와;
상기 단계(D)에서 얻어진 증류추출물을 80~98℃ 온도에서 10~60분간 살균하는 단계(E)를 포함하여 제조됨을 특징으로 하는 스포츠음료조성물 제조방법.10-30% by weight of the herbal medicine Chungho Step (A) of weighing 10-30% by weight of lichen and 10-20% by weight of Daecheongyeop, 10-20% by weight of Yaguk, and 5-15% by weight of Eoseongcho and 5-15% by weight of Eoseongcho, respectively, and separately preparing each;
After making pure water using a micro filtration filter and a filtration membrane, breaking the water cluster into small pieces by passing through a magnetizer to increase the surface activity, put it in a stirring water tank containing mineral ceramic balls, and stirred for 1-24 hours. With water,
Magnesium nanopowder is placed in the aeration tank at a weight ratio of 100:3 in water that has been magnetized with a magnetization device and has a high surface activity. Using a filter to obtain the second magnesium water,
(B) mixing the firstly obtained water and the secondly obtained magnesium water at a weight ratio of 5:1;
(C) obtaining each of the hot water extracts by separately hot-water extraction of each herbal material by separately mixing the mixture prepared in step (B) and each of the herbal medicines prepared in step (A) at a weight ratio of 20:1;
(D) of mixing all the hot water extracts obtained in step (C), placing them in a stirring container containing mineral ceramic balls, stirring for 1 to 24 hours, distilling extraction, and obtaining a distilled extract;
A method for producing a sports drink composition, characterized in that it is prepared including the step (E) of sterilizing the distilled extract obtained in step (D) at a temperature of 80 to 98° C. for 10 to 60 minutes. 제1항에 있어서,
상기 단계(E)에서 얻어진 조성물을 파이워터 세라믹볼이 들어 있는 용기에 넣은 후 1~24시간 밀폐방치하는 단계(F)를 더 수행하여 제조됨을 특징으로 하는 스포츠음료조성물 제조방법.The method of claim 1,
A method for producing a sports drink composition, characterized in that it is prepared by further performing the step (F) of putting the composition obtained in step (E) into a container containing a pie water ceramic ball and leaving it for 1 to 24 hours. 제1항의 제조방법을 수행하여 제조된 스포츠음료조성물에,
물100중량%에 박하2~6중량%를 부직포망에 넣은 후 30~60℃ 온도에서 10~60분간 우려낸 후, 우려낸 물을 증류추출하여 얻어진 박하성분 함유 증류추출물을 5:1중량비로 혼합한 후 여기에 식품첨가물을 더 첨가하여 제조된 것을 특징으로 하는 기능성 스포츠음료.In the sports drink composition manufactured by performing the manufacturing method of claim 1,
After adding 2 to 6% by weight of mint to 100% by weight of water, infused for 10 to 60 minutes at a temperature of 30 to 60°C, then distilled extract containing mint component obtained by distilling the brewed water was mixed in a ratio of 5:1 by weight. Functional sports drink, characterized in that it is manufactured by adding food additives to this. 제2항의 제조방법을 더 수행하여 제조된 스포츠음료조성물에,
물100중량%에 박하2~6중량%를 부직포망에 넣은 후 30~60℃ 온도에서 10~60분간 우려낸 후, 우려낸 물을 증류추출하여 얻어진 박하성분 함유 증류추출물을 5:1중량비로 혼합한 후 여기에 식품첨가물을 더 첨가하여 제조된 것을 특징으로 하는 기능성 스포츠음료.In the sports drink composition manufactured by further performing the manufacturing method of claim 2,
After adding 2 to 6% by weight of mint to 100% by weight of water, infused for 10 to 60 minutes at a temperature of 30 to 60°C, then distilled extract containing mint component obtained by distilling the brewed water was mixed in a ratio of 5:1 by weight. Functional sports drink, characterized in that it is manufactured by adding food additives to this. 제3항 또는 제4항 중 어느 한항에 있어서,
상기 식품첨가물은,
사과산 0.01~0.1중량%,
구연산 0.01~0.1중량%,
스테비아당 0.01~0.1중량%,
구운소금 0.05~0.1중량% 임을 특징으로 하는 기능성 스포츠음료.The method according to any one of claims 3 or 4,
The food additive is,
0.01 to 0.1% by weight of malic acid,
0.01 to 0.1% by weight of citric acid,
0.01 to 0.1% by weight per stevia,
Functional sports drink, characterized in that it contains 0.05 to 0.1% by weight of grilled salt.
KR1020200051854A 2020-04-28 2020-04-28 Method for manufacturing sports drink composition and functional sports drink KR102210862B1 (en)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990001026A (en) * 1997-06-11 1999-01-15 정성태 Sports drink using red ginseng, thorn stalk and electrolyte and its manufacturing method
KR100512886B1 (en) * 2002-05-01 2005-09-13 아바바이오 영농조합법인 The method of drink containing herb medicine distillate
KR20100093427A (en) * 2009-02-16 2010-08-25 티에이치바이오제닉스주식회사 Composition for preparing alkali water and method for producing alkali water using the same
KR20120061273A (en) * 2010-12-03 2012-06-13 부안약용작물영농조합법인 Alkali isotonic drink
KR101326720B1 (en) * 2011-03-11 2013-11-07 백기춘 Mineral water composition treated by herbs and method for preparing the same
KR101566872B1 (en) * 2014-12-01 2015-11-09 (주)하이홈코리아 Mineral magnetic water and alkaline water generator
KR20190070199A (en) * 2017-12-12 2019-06-20 주식회사 삼양사 Water beverage with low calories

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990001026A (en) * 1997-06-11 1999-01-15 정성태 Sports drink using red ginseng, thorn stalk and electrolyte and its manufacturing method
KR100512886B1 (en) * 2002-05-01 2005-09-13 아바바이오 영농조합법인 The method of drink containing herb medicine distillate
KR20100093427A (en) * 2009-02-16 2010-08-25 티에이치바이오제닉스주식회사 Composition for preparing alkali water and method for producing alkali water using the same
KR20120061273A (en) * 2010-12-03 2012-06-13 부안약용작물영농조합법인 Alkali isotonic drink
KR101326720B1 (en) * 2011-03-11 2013-11-07 백기춘 Mineral water composition treated by herbs and method for preparing the same
KR101566872B1 (en) * 2014-12-01 2015-11-09 (주)하이홈코리아 Mineral magnetic water and alkaline water generator
KR20190070199A (en) * 2017-12-12 2019-06-20 주식회사 삼양사 Water beverage with low calories

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