KR102256014B1 - Functional health drink for preventing female diseases and process for preparing the same - Google Patents

Abstract

The present invention relates to a functional health drink for preventing female diseases and a method of manufacturing the same, and in more detail, it is prepared by appropriately treating Gujeolcho, chrysanthemum, green barley, and Astragalus followed by washing and drying, thereby providing functionality for preventing female diseases. It relates to having tea and beverages. According to the present invention, it is possible to realize the high value-added of primary agricultural products through the advancement of functional tea and beverage product production technology, and contribute to the activation of the local economy through the expansion of consumption of excellent local agricultural products and the 6th industrialization. In addition, by revitalizing the production and sales of local special agricultural products such as Cheong Barley, Astragalus, Chrysanthemum, Gujeolcho, etc., it increases the profits of producers and processing companies by enhancing processing technology, creating jobs, and securing various sales channels, and as an experiential tourism resource for specialized crops. It can provide additional advantages, such as laying the foundation for 6th industrialization through utilization and production of processed products.

Description

Functional health drink for preventing female diseases and process for preparing the same {Functional health drink for preventing female diseases and process for preparing the same}

The present invention relates to a functional health drink for preventing female diseases and a method of manufacturing the same, and in more detail, it is prepared by appropriately treating Gujeolcho, chrysanthemum, green barley, Astragalus, etc., followed by washing and drying, and thus functional for preventing female diseases. It relates to having tea and beverages.

It is not an exaggeration to say that the food consumption market in 2018 is the era of'cost performance'. This trend has been applied to the beverage market as it is. Last year, customized beverage products are gaining popularity among consumers looking for "capacity for the price" and "convenience for the price". The interest in is also continuing. Amid the predominantly leading brands of cola and cider, a variety of carbonated beverage products are also being released that blend natural fruit juices to meet consumers' health pursuit needs and emphasize health benefits such as low calorie and low sugar. On the other hand, the juice market has been stagnating since last year, and the low-juice juice and juice markets are growing, but the market for high-content juice products of 50% or more is shrinking. In the case of coffee beverages, the market is expanding with the fastest growth rate in recent years, and as the consumption trend that emphasizes rational consumption and cost-effectiveness for coffee has expanded due to the economic recession, RTD coffee in various capacities such as large-capacity coffee is being released. In addition, pouch coffee that can be purchased and drunk with an ice cup is showing a great growth rate with its strength at a reasonable price.

In the tea market, the RTD tea beverage market, which is mainly purchased at convenience stores and hypermarkets, is growing significantly due to the convenience of purchase, and the RTD tea beverage industry applies the cold brew technique used for coffee to tea or provides premium tea beverages made from premium tea leaves. It is showing different attempts, such as launching.

In 2018, the beverage market is expected to become more competitive as the industry threats are increasing, such as the expansion of the launch of self-branded products by large retailers. It is necessary to improve profits by developing beverage trends through change and strengthening competitiveness.

Experts say that the industry's investment in functional beverages will continue thanks to high interest in health issues in overseas markets such as China, Vietnam, and Indonesia. In fact, China, which is expected to become the largest market, has an average annual market growth rate of 15%, which has grown to about 40 billion yuan last year, and is expected to reach more than 45 billion yuan this year.

In addition, there is a prospect that the spread of the introduction of a sugar tax in the overseas market in 2019 is likely to be hindered by the growth of the domestic carbonated beverage market, and the movement of the beverage industry will also become active as the government and many food and beverage companies are also participating in the'reduction of sugar'. It is expected.

Looking at the uses of functional teas patented by the Korean Intellectual Property Office, 60% of them are aimed at preventing diseases such as cancer, cardiovascular diseases such as high blood pressure or stroke, and diabetes.

In addition, 34% of them are aimed at promoting health, such as activating metabolism or preventing aging by containing active ingredients, and 6% of those aimed at relieving hangovers or recovering from fatigue.

More than 30 patents on functional tea are filed every year, and from those that have been used for tea since long ago such as ginseng, chrysanthemum, lotus leaf, camellia, loquat, indongcho, white lotus, bokbunja, cornus milk, aralia, scallop, dandelion, etc. Traditional medical books such as et al. are being referenced.

Unexamined Patent Publication No. 10-2017-0095646 (August 23, 2017) Registered Patent No. 10-1564357 (October 23, 2015) Registration No. 10-1433188 (August 18, 2014)

As a result of intensive research to develop functional tea and beverage recipes and processing processes by exploring the functionality and toxicity of natural products for the manufacture of healthy beverages, the present inventors blended after appropriately treating herbal medicines as described below. It was discovered that it was possible to provide a beverage product with excellent functionality to women by treatment of, and came to complete the present invention.

Accordingly, it is an object of the present invention to provide two processing processes for the production of healthy beverages (tea, beverages) to establish a recipe for functional tea and beverage through the search for the functionality and toxicity of natural products for the manufacture of health beverages.

According to the present invention, it is possible to realize the high value-added of primary agricultural products through the advancement of functional tea and beverage product production technology, and contribute to the activation of the local economy through the expansion of consumption of excellent local agricultural products and the 6th industrialization. In addition, by revitalizing the production and sales of local special agricultural products such as Cheong Barley, Astragalus, Chrysanthemum, Gujeolcho, etc., it increases the profits of producers and processing companies by enhancing processing technology, creating jobs, and securing various sales channels, and as an experiential tourism resource for specialized crops. It can provide additional advantages, such as laying the foundation for 6th industrialization through utilization and production of processed products.

1 is a manufacturing process diagram of a functional tea and beverage according to the present invention.
2 is a manufacturing process diagram of a car according to a specific embodiment of the present invention.
3 is a flowchart of a beverage manufacturing process according to a specific embodiment of the present invention.
Figure 4 is a graph showing the DPPH radical scavenging ability test results of natural extracts.
5 to 7 are graphs showing cell viability.
8 is a DPPH analysis graph of tea, and FIG. 9 is an ABTS analysis graph of tea.
10 is a graph of DPPH analysis of beverages, and FIG. 11 is a graph of ABTS analysis of beverages.
12 and 13 are the results of MTT Assay analysis of tea.
14 and 15 are the results of MTT Assay analysis of beverages.

The present invention, in one aspect, a) pre-treatment by immersing the herbal medicines including Gujeolcho, Hwanggi, licorice, and Galgeun in 4-6% salt water for 1 to 3 hours;

b) washing step of discarding salt water from the herbal medicine, adding green barley, and washing 2-3 times with purified water;

c) a drying step of drying the washed herbal medicine at 60 to 70° C. for 20 to 28 hours using a dryer;

d) measuring and mixing the dried herbal medicine; And

e) packaging the mixed herbal medicine with a tea bag; it provides a method for manufacturing a functional tea comprising a.

The present invention, in a further aspect, the mixing ratio of the material, based on the total weight of 1.6 parts by weight, that includes 0.3 parts by weight of Gujeolcho, 0.3 parts by weight of Astragalus, 0.09 parts by weight of licorice, 0.3 parts by weight of brown barley, and 0.61 parts by weight of green barley It provides a method of manufacturing a functional tea characterized by.

The present invention, in another further aspect,

a) pre-treatment by immersing the herbal medicines including Gujeolcho, Hwanggi, Licorice, and Galgeun in 4-6% salt water for 1-3 hours;

b) a washing step of discarding salt water from the herbal medicine, adding unlegated green barley, and washing 2-3 times with purified water;

c) a drying step of drying the washed herbal medicine at 60 to 70° C. for 20 to 28 hours using a dryer;

d) pulverizing the dried herbal medicine;

e) measuring and mixing the pulverized herbal medicine;

f) an extraction step of extracting and filtering the pulverized herbal medicine with an extraction solvent;

g) weighing the extracted filtrate, adding an additive, and mixing;

h) packaging the mixed filtrate; it provides a method for producing a functional beverage comprising a.

The present invention, in another further aspect,
Mixing ratio of the ingredients, based on the total weight of 60 parts by weight, Gujeolcho 11.45 parts by weight, licorice 0.4 parts by weight, Galgeun 3.8 parts by weight, astragalus 11.45 parts by weight, green barley 22.9 parts by weight, strawberry concentrate 6 parts by weight and grape concentrate 4 parts by weight It provides a method for producing a functional beverage characterized by.

delete

Hereinafter, a method of manufacturing a functional tea and beverage according to the present invention will be described in more detail with reference to the accompanying drawings.

Terms and words used in the present specification and claims are not limited to the usual or dictionary meanings, and the inventor is based on the principle that the concept of terms can be appropriately defined in order to describe his or her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention. Therefore, it is understood that the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and there may be various equivalents and modifications that can replace them at the time of the present application. shall.

1 is a manufacturing process diagram of a functional tea and beverage according to the present invention, FIG. 2 is a manufacturing process diagram of tea according to a specific embodiment of the present invention, and FIG. 3 is a manufacturing process diagram of a beverage according to a specific embodiment of the present invention.

As shown in Figs. 1 to 3, the method of manufacturing a functional tea according to the present invention is divided into a legal preparation (immersion) step, a washing step, a drying step, and a weighing step.

First, a) In the legislative stage, herbal medicines including Gujeolcho, Hwanggi, Licorice, and Galgeun are pretreated by immersing them in 4-6% salt water for 1 to 3 hours. The reason for this legislation is to disinfect or detoxify the toxicity while disinfecting herbal medicines.

Then, in the step b) washing, the salt water is discarded from the herbal medicine, and green barley that has not been legally formulated is also added, and washed 2-3 times with purified water.

Then, in the drying step c), the washed herbal medicine is dried for 20 to 28 hours at 60 to 70°C using a dryer.

Subsequently, d) in the weighing and mixing step, the herbal medicinal material is weighed and mixed to include 0.3 parts by weight of Gujeolcho, 0.09 parts by weight of licorice, 0.3 parts by weight of galgeun, 0.3 parts by weight of arrowroot, and 0.61 parts by weight of green barley.

At this time, it may be more preferable to add 0.1 parts by weight of hibiscus to the mixture.

Then, the mixture is packaged in a tea bag to make a functional tea.

These functional tea products can be consumed after adding 150 parts by weight of hot water and simmering for about 2 minutes.

On the other hand, as shown in Figure 3, the method of manufacturing a functional beverage for preventing female diseases according to the present invention is a legal step, a washing step, a drying step, a crushing step, a first weighing step, an extraction step, a second weighing step, and It is divided into packaging stages.

The a) legal step, b) washing step, and c) drying step are the same as the tea manufacturing process.

Subsequently, d) in the pulverization step, the dried herbal medicine is pulverized into a suitable (for example, 50-100 mesh particle size) using a pulverizer.

Then, in the e) weighing step, the pulverized herbal medicines are weighed and mixed.

The mixing ratio of the herbal medicine may be most preferably 11.45 parts by weight of Gujeolcho, 0.4 parts by weight of licorice, 3.8 parts by weight of Galgeun, 11.45 parts by weight of Astragalus and 22.9 parts by weight of green barley, based on 50 parts by weight of the total weight of the herbal medicine.

Subsequently, in the extraction step f), the pulverized herbal medicine is extracted with an extraction solvent, filtered, and the filtrate is used as a stock solution for a beverage.

The extraction may be performed by extracting for about 90 minutes at a temperature around 100° C. using an extraction solvent of 5 to 15 times (by weight) in the herbal medicine.

The extraction solvent may preferably be purified water or a lower alcohol or alcohol having 4 or less carbon atoms.

Then, g) the extracted filtrate is weighed and an additive is added and mixed.

In this case, as an additive, honey, strawberry concentrate, or grape concentrate may be added and used in an amount within 10% by weight based on the total beverage composition.

Finally, h) the mixed liquid beverage ingredients are packaged in a spout, pouch, bottle, etc. by a conventional method and stored until shipment.

<Example>

Hereinafter, the present invention will be described in more detail by the following representative examples, but the present invention is not limited in any way by these examples.

Preparation Example 1: Preparation of natural extract

Five kinds of herbal medicinal herbs were selected as natural products, Galgeun, Hwanggi, Gujeolcho, Cheongbarley, and Licorice. After that, in order to check the difference between 10% alcohol extract and 100% water extract, 10g of herbal medicine and 90ml of water, 10g of herbal medicine and 90ml of 10% alcohol were mixed and extracted under conditions of 85~100℃, 24 hours using a hot air dryer. I did.

Test Example 1: Physicochemical evaluation of natural extract

The following method was used to analyze the sugar content, salinity, pH, and color of each extracted natural product.

(1) sugar content

The sugar content of the sample was measured using a sugar content meter (Pocket PAL-1, ATAGO, Japan). It is measured repeatedly 3 times and displayed as an average value.

(2) salinity

It is measured repeatedly 3 times using a salinity meter (Pocket PAL-03S, ATAGO, Japan) and expressed as an average value.

(3) pH

Measure the pH of the sample using a pH meter (SARTORIUS, USA). Each analysis was repeated 3 times to calculate the average value.

(4) chromaticity

The chromaticity of the sample is measured using a color difference meter (Minolta CM-3500D). Measured repeatedly 3 times and calculated as an average value.

The results of the physicochemical analysis are shown in Tables 1 and 2 below. In the case of brown root, 10% alcohol extract was measured as 8.6 Brix, and 100% water extract was 6.1 Brix, showing a difference of about 1.7 Brix, and other natural products were found to have a difference of at least 3 Brix and up to 3.3 Brix. In salinity, a difference of at least 1% and at most 2.53% was confirmed.

Test Example 2: Analysis of functionality (antioxidation) and cytotoxicity of natural extracts

2-1. DPPH radical scavenging activity

40 μL of sample + 160 μL of 0.2mM DPPH was put in a 96 well plate, and reacted after blocking light at 37° C. for 30 minutes, and measured at 517 nm using an ELISA device, and ascorbic acid was used as a positive control.

Figure 4 shows the results of the DPPH radical scavenging ability experiment by diluting each of the natural extracts 10 times. Figure 4 is a graph showing the DPPH radical scavenging ability test results of natural extracts. As a result, it was confirmed that the difference of about 16.1mg/L in green barley was 24.69mg/L in 10% alcohol extract and 8.59mg/L in 100% water extract, whereas other natural products did not show much difference. Four other materials, including Hwanggi, showed antioxidant activity.

2-2. MTT Assay

The cervical cancer cell line (HeLa) was purchased from Korea Cell Line Bank, Inc. and stored in a liquid nitrogen tank at -196°C. HeLa cells, a cervical cancer cell line, were adjusted to 3×10 ⁴ cells/well in a 96 well plate, and then the samples were treated at a concentration of 1 to 40 μg/ml _{and cultured in an incubator (37° C. 5% CO 2} , 24 hours). 4 hours before the end of the culture, 20 μl of MTT solution diluted in PBS (pH 7.4) at a concentration of 5 mg/ml was treated in each well, dissolved in 100 μl of 10% SDS dissolved in 0.1N HCL, and light was blocked with silver paper for 18 hours. The absorbance of each well developed was measured at 570 nm using an ELISA reader, and the cell viability was converted into a percentage by comparing the absorbance of the control group.

The results are shown in FIGS. 5 to 7. 5 to 7 are graphs showing cell viability. As a result, it was confirmed that the samples extracted with 100% water for both green barley and Astragalus medicinal herb significantly decreased the cell viability, and the samples extracted with 10% alcohol for Galgeun, Gujeolcho, and licorice were significantly reduced the cell viability. I did. These results indicate that 100% water-extracted green barley, astragalus, 10% alcohol-extracted Galgeun, Gujeolcho, and licorice extracts inhibit the proliferation of uterine cancer cells and show anticancer activity.

Example 1: Preparation of tea and beverages using natural products

As shown in Figs. 1 to 3, natural products (gujeolcho, licorice, galgeun, astragalus) excluding green barley were added to 5% salted water and legalized for 2 hours, then discarded 5% salt water and washed 2-3 times in running water, followed by a hot air dryer. After drying using (65° C. 24hr), it was prepared as 1:1:1:1:1: based on the weight of 1.5g of a commercially available tea bag.

Table 3 is a content table for tea, and Table 4 is a content table for beverages. As shown in Tables 3 to 7, as a result of sensory evaluation, the sweetness of licorice was too strong, and in order to enhance the savory taste of green barley, the content of licorice was reduced and the content of green barley was increased in the second stage.

As a result of the second, the sweet taste of licorice was weaker than that of the first, but it was still strong, and it was reduced from 0.1g to 0.09g, and instead, the content of green barley was added. In the third recipe, 0.2 g of dried hibiscus was added to enhance color and aroma, but the sour taste was so strong that it was finally reduced to 0.1 g.

In order to conduct a comparative analysis of the physicochemical analysis, antioxidant, cytotoxicity, and amino acid analysis of the tea and beverage prepared in the examples by purchasing commercially available products, the names of each sample were arbitrarily determined as shown in Table 5 below.

Tea sample name Main Content Beverage sample name Main Content TP-1 Commercially available product of Company A DP-1 Commercially available product of company H TP-2 G company commercial product DTP-1 Second prototype (see Table 4) TP-3 Commercial product of D company DTP-2 Prototype (see Table 4) TTP-1 Third prototype (see Table 3) DTP-3 Prototype (see Table 4) TTP-2 Second prototype (see Table 3) DTP-4 Third prototype (see Table 4) TP(Tea Product), TTP(Tea Test Product) TP(Drink Product), TTP(Drink Test Product)

Test Example 3: Physicochemical evaluation of tea and beverage

3-1: Evaluation of sugar content, salinity, pH, and chromaticity of the control group and the sample group (tea)

Physicochemical analysis was performed on the tea and beverages of the sample and the control group, and the results are shown in Table 6. Table 6 is the results for tea, and Table 7 is the results for beverages.

As a result of the physicochemical analysis of the tea commercial product and the prototype product, there was no significant difference in sugar content and salinity, but in pH, TTP-2 was measured to be 4.48 lower than that of other samples. It seems to be the effect of hibiscus added to improve the flavor of tea. In chromaticity, there was no significant difference in L value (brightness) and a value (redness), but in b value (yellowness), TP 1 was measured the highest as 89.33, and on the contrary, TTP-2 was the lowest as 9.25.

As a result of physicochemical analysis of commercial beverages and prototypes, DTP-4 was measured to be the highest with a sugar content of 11.1 Brix, a salinity of 9.3%, and a pH of 3.77 compared to other sample groups, and in chromaticity, DP-1 (L value 71.63, a value 11.10, b) Value 49.31) Except for DTP-4 (L value 40.35, a value 30.32, b value 54.80), there was no significant difference in L value (brightness), a value (redness), and b value (yellowness). .

Test Example 4: Functional (antioxidant) and cytotoxicity analysis of tea and beverages

4-1: Functional (antioxidant) analysis of tea and beverages

The antioxidant functionality of the tea and beverage of Example 1 was analyzed, and the results are shown in FIGS. 8 to 11.

ABTS radical scavenging activity was performed as follows. 7.4 mM ABTS and 2.6 mM potassium persulfate are mixed and left at room temperature for 24 hours to form radicals. The ABTS solution was diluted with phosphate-buffered saline (pH 7.4) so that the absorbance at 732 nm was 0.700±0.030 (mean±SE) immediately before the experiment. 950 μL of the ABTS solution was added to 50 μL of the extract for each concentration, reacted in the dark for 10 minutes, and the absorbance was measured at 732 nm. Ascorbic acid was used as a positive control.

8 is a DPPH analysis graph of tea, and FIG. 9 is an ABTS analysis graph of tea. The antioxidant activity of tea using green barley, astragalus, licorice, gujeolcho, and galgeun was measured. Overall, ABTS radical scavenging ability was higher than DPPH radical scavenging ability.

Due to the characteristics of the sample extracted with hot water, the ABTS dissolved in both water and hydrophobic solvents was measured high, and the DPPH, which was dissolved in ethanol to measure the antioxidant capacity, was estimated to be measured lower. In the case of ABTS radical scavenging activity, the overall redox capacity of TP3 remains at the level of 70% of other samples, but in DPPH, TP1 is the highest at 86.73mg/L, TTP2 44.24mg/L, TP3 38.65mg/L, and TP2 25.56mg/L L, TTP1 was measured in the order of 23.44mg/L.

10 is a graph of DPPH analysis of beverages, and FIG. 11 is a graph of ABTS analysis of beverages.

The antioxidant activity of beverages prepared with extracts of Cheongbarley, Astragalus, Licorice, Gujeolcho and Galgeun was measured. The difference between the ABTS radical scavenging ability and DPPH radical scavenging ability did not appear significantly until DP-1, DTP-1 to 3, and in the case of DTP-4, the ABTS radical scavenging ability was measured to be approximately 2.5 times higher than the DPPH radical scavenging ability.

4-2) MTT analysis of tea and beverages

In order to investigate the effect on the anticancer activity of tea using green barley, astragalus, licorice, gujeolcho, and brown root, HeLa cells were treated at different concentrations (1~100μg/ml), treated for 24 hours, and then the cell viability was measured. It is shown in Figures 12 and 13. 12 and 13 are the results of MTT Assay analysis of tea. As shown in Figs. 12 and 13, it was confirmed that the cell viability was significantly reduced in all samples of tea 1, tea 2, tea 3, tea 4, and tea 5. In addition, these results were confirmed that tea using extracts containing Gujeolcho, licorice, and arrowroot showed anticancer activity by inhibiting the proliferation of uterine cancer cells.

In order to investigate the effect on the anticancer activity of beverages using herbal extracts, HeLa cells were treated at different concentrations (1-100 μg/ml) and treated for 24 hours, and then the results of measuring cell viability are shown in Figs. 14 and 15. .

14 and 15 are the results of MTT Assay analysis of beverages. It was confirmed that the samples added with Beverage 1, Beverage 4, and Beverage 5 significantly reduced the cell viability. In addition, it was confirmed that the samples to which beverage 2 and beverage 3 were added significantly reduced the cell viability. These results confirmed that beverage 4 exhibits anticancer activity by inhibiting the proliferation of uterine cancer cells.

Test Example 5: Analysis of amino acids and functional amino acids in tea and beverages

For amino acid extraction, add 800 µl of solvent (methanol: chloroform: water=12:5:3) to the sample 200mg to the EP Tube, mix, and centrifuge the mixed solution to collect the supernatant, which is an aqueous solution layer, first, and then to the organic solvent layer. After adding 600 µl of a mixture of chloroform and water (1:2) and mixing, centrifugation to collect the supernatant for a second time. The first and second collected supernatant were combined, lyophilized, dissolved in ultrapure water, filtered, and used as a sample for HPLC analysis.

For quantitative analysis of functional components using HPLC, samples were derivatized with 6-aminoquioly-N-hydroxy succin imidyl carbonate (AQC) for HPLC (Waters, USA) analysis, and 3.9ㅧ150mm AccQㅇTag™ (Nova-Pak™) C18, Waters) column to separate the derivatives. The amino acid content was calculated using a standard curve prepared based on the results of HPLC analysis of standard amino acids.

As a result of analyzing the total amino acid content of the prototype teas and beverages, it was confirmed that the amino acid content in beverages was 2 to 3 times higher than that of tea. As a result of analyzing the content of functional amino acids GABA and Ori (ornithine), Ori (ornithine) was not contained in all samples, and the highest in the beverage prototype TPP-1 at 18.83mg/100g, and GABA content in all samples was 0 ~ 18.83mg/100g The content of was analyzed. In order to increase the content of functional amino acids, it is believed that additional processes such as microbial treatment and fermentation should be developed.

Test Example 6: Sensory evaluation of tea and beverage prototypes

Sensory evaluation was conducted three times on a five-point scale of 5 items, including prototypes (2 types of tea, 4 types of beverages) and commercial products (3 types of tea, 1 type of beverage), targeting 13 sensory evaluation panels, and the average value was calculated. It is shown in Tables 9 and 10 below. Table 9 is the sensory test result of the tea prototype, and Table 10 is the sensory test result of the beverage prototype.

division TP-1 TP-2 TP-3 TTP-1 (3rd) TTP-2 Salty 3.6 3.6 3.4 3.6 3.5 sweetness 3.4 3.4 3.9 3.9 3.4 Sour taste 2.4 2.5 2.6 2.2 2.5 incense 3.6 3.4 3.1 3.3 3.6 preference 2 5 4 One 3

division DP-1 DTP-1 DTP-2 DTP-3 DTP-4 (3rd) Salty 3.3 3.4 3.4 3.6 3.7 sweetness 3.2 3.5 3.7 3.3 3.9 Sour taste 2.9 2.5 3.2 2.5 2.3 incense 3.6 3.6 2.9 3.2 3.7 preference 5 4 3 2 One

The score difference between samples was small, and in the preference result, it was found that the preference of the prototype TTP-1 tertiary in the case of tea and the trial product DTP-4 tertiary in the case of beverages was the highest.

The tea and beverage market is expected to grow steadily in both the domestic and global markets, and the market size of products with reduced sugar content is expected to gradually expand.

In order to dominate the competition with global companies in the global market, it is important to secure unique technologies, so it is necessary to discover various beverage products that can contribute to the improvement of quality and export of tea and beverages and international standardization using them.

In food production, the selection of raw materials plays a very important role, and food processing and product development using functional natural products are currently being made.

The applied industry of the present invention is the 6th industrial food sector: ① High value-added through the advancement of natural products ② Contributing to vitalization of the local economy by revitalizing the food life of the 6th industry. In other words, it is possible to revitalize the food life sector of the 6th industry through revitalization of foods in the primary industry by spreading the use of Korean agricultural products, revitalization of foods in the secondary industry through the advancement of Korean agricultural products processing technology, and revitalization of foods in the tertiary industry through diversification and marketing promotion. It is highly suited to the LINC+ project group's specialized fields. In addition, through this, we intend to contribute to the advancement of industry-university cooperation by creating a virtuous cycle structure of increasing corporate sales, creating jobs for young people, and revitalizing the local economy.

The present invention has been described above with reference to preferred embodiments, but those skilled in the art will be able to variously modify and change the present invention without departing from the spirit and scope of the present invention described in the following claims. You will understand that you can.

Claims (4)

a) pre-treatment by immersing the herbal medicines including Gujeolcho, Hwanggi, licorice and Galgeun in 4-6% salt water for 1 to 3 hours;
b) washing step of discarding salt water from the herbal medicine, adding green barley, and washing 2-3 times with purified water;
c) a drying step of drying the washed herbal medicine at 60 to 70° C. for 20 to 28 hours using a dryer;
d) measuring and mixing the dried herbal medicine; And
e) packaging the mixed medicinal herbs in a tea bag; including, and the mixing ratio of the ingredients is 0.3 parts by weight of Gujeolcho, 0.3 parts by weight of Astragalus, 0.09 parts by weight of licorice, 0.3 parts by weight of galgeun and green barley based on 1.6 parts by weight of the total weight. A method for producing a functional tea, comprising 0.61 parts by weight. delete a) pre-treatment by immersing the herbal medicines including Gujeolcho, Hwanggi, licorice and Galgeun in 4-6% salt water for 1 to 3 hours;
b) washing step of discarding salt water from the herbal medicine, adding green barley, and washing 2-3 times with purified water;
c) a drying step of drying the washed herbal medicine at 60 to 70° C. for 20 to 28 hours using a dryer;
d) pulverizing the dried herbal medicine;
e) measuring and mixing the pulverized herbal medicine;
f) an extraction step of extracting and filtering the pulverized herbal medicine with an extraction solvent;
g) weighing the extracted filtrate, adding an additive, and mixing;
h) packing the mixed filtrate; including,
Mixing ratio of the ingredients, based on the total weight of 60 parts by weight, Gujeolcho 11.45 parts by weight, licorice 0.4 parts by weight, Galgeun 3.8 parts by weight, astragalus 11.45 parts by weight, green barley 22.9 parts by weight, strawberry concentrate 6 parts by weight and grape concentrate 4 parts by weight A method for producing a functional beverage, characterized in that. delete

Images