KR102316705B1 - Health drink composition including radish, carrot, burdock, radish leaves and shiitake extract and preparing method of the same without adding water substantially - Google Patents

Abstract

Provided are a health drink composition having excellent anti-cancer effect and anti-aging effect, and a method for preparing the health drink composition. The health beverage composition includes radish extract, carrot extract, burdock extract, radish extract and shiitake mushroom extract. The health beverage composition may include, based on 1 part by weight of the radish extract, 65 to 70 parts by weight of the radish extract, 15 to 20 parts by weight of the carrot extract, 9 to 15 parts by weight of the burdock extract, and 0.1 to 0.5 parts by weight of the shiitake extract. .

Description

A healthy beverage composition comprising radish, carrot, burdock, radish and shiitake extract, and a method for preparing the same substantially without adding water WITHOUT ADDING WATER SUBSTANTIALLY}

The present invention relates to a health drink composition comprising radish, carrot, burdock, radish and shiitake extract, and a method for preparing the same. Specifically, it relates to a health beverage composition comprising radish, carrot, burdock, radish and shiitake extract and a method for preparing the same without adding water substantially. More specifically, it relates to a health beverage composition having excellent anti-cancer and anti-aging effects, and having a fatigue recovery effect, and a method for preparing the same.

In modern society, the number of patients complaining of adult diseases such as obesity, high blood pressure, and hyperlipidemia is increasing rapidly due to the improvement of living standards due to industrialization and changes in lifestyle, especially westernization of diet. Moreover, stress as well as changes in eating habits have been pointed out as the cause of chronic fatigue and anorexia as well as adult diseases.

Against this background, the concept of well-being has been in the spotlight as interest in health has recently increased. Furthermore, the well-being craze is leading to the phenomenon of slow food and LOHAS. All of these recent trends have in common that they focus on improving the diet, which is the most fundamental part of human life. Another aspect for promoting health based on the food consumed by humans is an increase in the intake of healthy functional foods.

For example, by paying attention to the physiologically active functions of functional natural materials containing antioxidants and the like, studies are being actively conducted to find physiologically active substances from these natural materials and to develop functional foods.

Fruits and vegetables have been used as representative health foods because they have various flavors, nutrients, and physiological activities that are unknown or unknown. Fruits and vegetables are often processed into beverages, dried fruits, jams, and the like. Among them, beverages are the most commonly processed method because they are easy to eat and drink by themselves while minimizing additional ingredients. Most of the existing fruit and vegetable beverages extract the extract by applying physical force to the flesh or using a solvent.

Korean Patent Application Laid-Open No. 10-2016-0103837, (Patent Document 2) Korean Patent Publication No. 10-0383811, (Patent Document 3) Korean Patent Application Laid-Open No. 10-2009-0037051

For example, Patent Document 1 discloses a method for producing a health drink containing radish juice. Specifically, Patent Document 1 discloses a health drink based on radish juice, pine needle powder, raw pumpkin juice and native honey. However, Patent Document 1 is limited to extracting radish and pumpkin as juice through a physical method and using them.

For another example, Patent Document 2 discloses a health drink using shiitake mushroom extract as a main material and a method for producing the same. Specifically, Patent Document 2 discloses a health drink comprising a shiitake mushroom extract and an extract of cordyceps and plums. However, Patent Document 2 is also limited to a method of vacuum-reduced extraction using alcohol.

For another example, Patent Document 3 is a patent document relating to a beverage composition using a carrot concentrate and a method for manufacturing the same. Specifically, Patent Document 3 discloses a health-promoting beverage composition using a carrot concentrate and an apple concentrate. However, Patent Document 3 also does not deviate from the prior art in the preparation of carrot concentrate and apple concentrate.

As such, the method of physically extracting nutrients contained in fruits and vegetables or extracting them using a solvent has the advantage of relatively simple and convenient processing. There are limits.

Accordingly, an object of the present invention is to provide a method for preparing a health beverage composition capable of maximizing the utilization rate of active ingredients of fruits and vegetables. Another object of the present invention is to provide a method for producing a health beverage composition having improved appearance and taste by changing the extraction process conditions.

Another object to be solved by the present invention is to provide a health beverage composition prepared through the above method. At the same time, it is to provide a new health drink composition that contains various physiologically active ingredients, but is conceived in terms of not exhibiting mutual effect inhibition due to combined use.

The problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the following description.

A health drink composition according to an embodiment of the present invention for solving the above problems includes a radish extract, a carrot extract, a burdock extract, a radish extract and a shiitake mushroom extract.

The health beverage composition, based on 1 part by weight of the radish extract, 65 to 70 parts by weight of the radish extract, 15 to 20 parts by weight of the carrot extract, 9 to 15 parts by weight of the burdock extract, and 0.1 to 0.5 parts by weight of the shiitake extract may include wealth.

The health beverage composition further includes water, but 95% or more of the total amount of water may be derived from the radish extract, the carrot extract, the burdock extract, the radish extract, and the shiitake extract.

In some embodiments, the health drink composition may be prepared without substantially adding water.

In some embodiments, the health beverage composition comprises a date palm leaf extract; Date Coconut Juice; Hermitage Tree Extract; plum juice; and soybean extract fermented by Bacillus subtilis.

In addition, the health drink composition, based on 1 part by weight of the radish extract, 1.1 to 2 parts by weight of the date palm leaf extract, 2 to 5 parts by weight of the date palm fruit juice, 8 to 14 parts by weight of the Heotgae tree extract, the 5 to 10 parts by weight of plum juice, and 0.1 to 0.5 parts by weight of the soybean extract.

A method of manufacturing a health drink composition according to an embodiment of the present invention for solving the above another problem, comprising the steps of: preparing a heater including a first heater on the outside and a second heater located in the first heater; adding water to the inside of the first heater and the outside of the second heater, and adding raw materials including radish, carrot, burdock, radish and shiitake into the second heater; first heating the first heater to a first temperature for a first time while communicating the inside of the second heater with external air; And after the first heating step, the second heating of the first heater to a second temperature higher than the first temperature for a second time longer than the first time in a state in which the inside of the second heater is cut off from outside air includes steps.

In addition, in the first heating step, the pressure inside the second heater is 0.9atm or more and 1.1atm or less, and in the second heating step, the pressure inside the second heater is 1.9atm or more and 2.1atm or less. can be

In addition, the first temperature may be 75 °C to 80 °C, and the second temperature may be 95 °C to 105 °C.

In some embodiments, the water introduced into the first heater may be water having a boiling point of 105° C. or higher.

Here, the first time period may be 150 minutes or more and 200 minutes or less, and the second time period may be 900 minutes or more.

In addition, based on 1 part by weight of the radish, 65 to 70 parts by weight of the radish, 15 to 20 parts by weight of the carrot, 9 to 15 parts by weight of the burdock, and 0.1 to 0.5 parts by weight of the shiitake mushroom may be added.

In some embodiments, before the first heating step, adding to the second heater 5% by weight or less of purified water based on the total weight of the raw material; After the second heating step, filtering and collecting the first extract liquid of the raw materials remaining in the second heater; collecting the second extract by pressure-extracting the solid raw materials remaining after the first extract is extracted; and mixing the first extract with the second extract, and heating a third at a temperature of 95° C. or higher for 5 to 10 minutes.

In addition, when the first heating step is completed, the solid raw material may be controlled to be completely immersed by the extracted liquid moisture.

The radish is immersed in a mixed solution in which 3 wt% to 5 wt% of honey is dissolved in purified water for 24 hours, and then taken out in a darkroom atmosphere with a temperature of -5 °C to +5 °C and a relative humidity of 40% to 50%. After aging for an hour, it can be prepared by slicing the root part to a thickness of 3 cm or less.

In addition, the carrots are washed without removing the leaves using Geumsigun species, and then the skin is removed, aged with the radish in a dark room atmosphere of 40% to 50% of relative humidity for 6 hours, and then the root part is 3 cm or less. Sliced to a thickness, it can be prepared by mixing with 2 to 3% by weight of fat and oil based on the total weight of the carrot.

In addition, the burdock may be prepared by cutting off 4 cm to 5 cm of both ends of the root, removing the skin, and then slicing it to a length of 3 cm or less.

The radish is a first drying step of preparing the leaves of the aged radish, immersing it completely in purified water for 4 hours after washing, and drying it for 48 hours to 52 hours at 20° C. to 25° C. avoiding direct sunlight and first drying The dried radish after the step may be wrapped in gray newspaper and subjected to a second drying step of drying in a dark room atmosphere for 48 to 60 hours, and then cut into lengths of 3 cm or less.

In addition, the shiitake mushroom is a first drying step of separating only the shiitake part and drying the shiitake part under direct sunlight for 48 to 60 hours, cutting the first dried shiitake mushroom into a thickness of 1 cm or less in the wrinkle direction, and then at room temperature of 5 ° C or less And it is prepared through a second drying step of drying for 72 to 96 hours in a dark room controlled to 15% or less of relative humidity, in the second drying step, the shiitake mushrooms are mixed with pine needles in an open bamboo barrel and dried. have.

In some embodiments, the step of inputting the raw material may include the step of inputting the fermented soybean tree and fermented soybean.

In addition, in some embodiments, after the second heating step, the step of collecting by filtering the extract of the raw materials; and mixing the extract with the date palm fruit leaf extract, date palm fruit juice and plum juice.

Here, the hutgae tree is prepared by smoking, and the leaf extract of the date palm fruit may be prepared by high-temperature and high-pressure solvent extraction under a temperature condition of 100° C. or higher at a pressure of 4 atm or higher.

In addition, the hutgae tree and fermented soybeans may be added in 8 to 14 parts by weight and 0.1 to 0.5 parts by weight, respectively, based on 1 part by weight of the radish.

The details of other embodiments are included in the detailed description.

According to embodiments of the present invention, extracts can be extracted from fruits and vegetables, that is, radishes, carrots, burdocks, radishes, and shiitake mushrooms, without substantially adding water. Accordingly, the extract contains a large amount of active ingredients derived from each raw material, and there is an advantage in that a beverage having abundant nutrients can be ingested without a separate concentration process.

In addition, it is possible to suppress carbonization of each raw material by changing the temperature and pressure conditions of the extraction process, and it is possible to provide a beverage composition that does not contain carbides harmful to humans even if the complicated filtration or purification process is minimized.

Effects according to the embodiments of the present invention are not limited by the contents exemplified above, and more various effects are included in the present specification.

1 is a flowchart illustrating a method of manufacturing a health beverage composition according to an embodiment of the present invention.
2 is a flowchart illustrating a method of manufacturing a health beverage composition according to another embodiment of the present invention.
3 is a flowchart illustrating a method of manufacturing a health beverage composition according to another embodiment of the present invention.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, and only the embodiments allow the disclosure of the present invention to be complete, and those of ordinary skill in the art to which the present invention pertains. It is provided to fully inform the person of the scope of the invention, and the present invention is only defined by the scope of the claims.

That is, various changes may be made to the embodiments presented by the present invention. It should be understood that the embodiments described below are not intended to limit the embodiments, and include all modifications, equivalents or substitutes thereto.

The terminology used herein is for the purpose of describing the embodiments and is not intended to limit the present invention. In this specification, 'and/or' includes each and every combination of one or more of the mentioned items. The singular also includes the plural, unless the phrase specifically states otherwise.

As used herein, 'comprises' and/or 'comprising' does not exclude the presence or addition of one or more other components in addition to the stated components. Numerical ranges indicated using 'to' indicate numerical ranges including the values stated before and after them as lower and upper limits, respectively. 'About' or 'approximately' means a value or numerical range within 20% of the value or numerical range recited thereafter.

As used herein, the term 'health functional food' refers to food manufactured (or processed) using raw materials or ingredients having useful functions in the human body. The 'function' may refer to obtaining a useful effect for health purposes such as regulating nutrients or physiological action with respect to the structure and function of the human body.

As used herein, the term 'extract' is meant to include a material extracted from a raw material, components included in the material, a compound of the components, and a complex thereof. The term 'extract' may be used interchangeably with 'purified'.

The term 'health functional food' used in this specification is the 'Health Functional Food Act' and its enforcement ordinances, its enforcement rules, the 'Food Sanitation Act' and its enforcement ordinances, its enforcement rules, the 'Children's Food Safety Management Special Act' and its enforcement ordinances , but not limited to the meaning provided by the enforcement regulations and the 'Special Act on Imported Food Safety Management', its enforcement ordinances, and its enforcement regulations.

Hereinafter, the health beverage composition according to the present invention will be described in detail.

health drink composition

A health drink composition according to an exemplary embodiment of the present invention includes an extract of radish, carrot, burdock, radish and shiitake.

Radish (radish, Raphanus sativus var. hortensis for. Acanthiformis MAKINO ) is an edible crop belonging to the Brassicaceae family. It is known to live mainly in Northeast Asia such as Korea and Japan. Radish can be eaten in various parts such as roots and leaves. The color of the root varies, such as white, black, and red, and depending on the color of the root, it is classified into white radish, black radish, and red radish.

Radish contains various mineral components, but among them, the content of vitamin C is very high. In addition, radish has enzymes such as thioglucosidase and diastase, which promote digestion and help absorption of other components. In addition, since the water content of radish reaches about 90% or more, it is easy to extract in a liquid form, and it is possible to facilitate extraction of other fruits and vegetables using water derived from radish without actually mixing a solvent.

In an exemplary embodiment, the health beverage composition according to the present invention contains about 65 to 70 parts by weight, or about 66 to 69 parts by weight, or about 67 to 68 parts by weight of the radish extract, based on 1 part by weight of the radish extract to be described later. can do. As described above, the radish extract itself contains abundant nutrients such as vitamin C and various physiologically active ingredients. It can halve the taste of the health beverage composition as described above. On the other hand, when it is contained in a trace amount outside the above range, it may be difficult to extract other fruits and vegetables without substantially adding water. For example, when it is contained in a trace amount outside the above range, it may be very difficult to control the temperature to prevent the surface of fruits and vegetables from being carbonized under the premise that the pressure of the heater is the same. In a non-limiting example, the non-extractable extract may be included in an amount of about 65 to 70% by weight based on the total weight of the health beverage composition, but the present invention is not limited thereto.

In addition, radish has both a slight sweetness and astringency. It is very important to properly control the sweet or astringent taste of radish depending on the storage or processing method of the radish. Therefore, the radish contained in the health drink composition according to the present invention may be processed through a special process. This will be described later in detail along with a method for preparing the health beverage composition. The inventors of the present invention have completed the present invention by confirming that the radish prepared through the same process as the present invention and the extract extracted from the radish have minimal astringency and high palatability to unspecified people.

Next, carrots (carrot, Daucus carota subsp. Sativa ) are edible crops belonging to the umbel. It is known to inhabit worldwide throughout Europe, Africa and Asia. As carrots live all over the world, it is known that there are differences in some of the physiologically active ingredients contained in each region. In particular, in Korea, it can be cultivated all year round, so it is widely used as a food ingredient. Carrots mainly eat the root part. The roots are thick and straight, and they are yellow, dark blue or red.

Although carrots contain various mineral components, it is known that among them, beta-carotene, which has an antioxidant effect, is the most abundant. Beta-carotene, a precursor of vitamin A, has anti-aging as well as anti-cancer effects. In addition, when the carrot extract derived from carrots is consumed together with the above-mentioned radish extract, the absorption of nutrients can be maximized. This may be due to the complex action of vitamin C derived from radish extract and vitamin A derived from carrot extract, but the present invention is not limited to any theory.

On the other hand, carrots also contain additional physiologically active ingredients in addition to the above-mentioned main physiologically active ingredients. There are three types of edible carrots, depending on the length of the root, such as medium root, long root, short root, and ginseng. Among them, carrots grown the most in Korea are medium rhizomes with a root length of about 9 to 15 cm. As described above, carrots have relatively large differences in content depending on the region of origin, that is, the species. Among the edible carrots, Geumsigun class carrots are rich in lutein and lycopene components. The lutein and lycopene components are known to be effective in eye health, and furthermore, to improve immunity, and to be effective in cardiovascular diseases such as hypertension and arteriosclerosis. The beta-carotene, lutein and lycopene are all a kind of carotinoid pigment. The Geumsigun species carrot has a relatively low content of ascorbinase and a relatively high content of lutein and lycopene, which is excellent in compatibility with radish extract.

In an exemplary embodiment, the health drink composition according to the present invention contains about 15 to 20 parts by weight, or about 16 to 19 parts by weight, or about 17 to 18 parts by weight of the carrot extract, based on 1 part by weight of the radish extract to be described later. can do. As described above, carrot extract itself contains abundant nutrients such as vitamin A and various physiologically active ingredients, but when contained in excess outside the above range, the absorption efficiency of vitamin A may be reduced. In addition, when the carrot extract is contained in a relatively excessive amount, the color of the final prepared health beverage composition may become cloudy and the storage period may be shortened. In addition, when the carrot extract is contained in an excessive amount, the absorption of the radish extract may be reduced by the ascorbinase enzyme contained in the carrot. That is, despite the effect of increasing the absorption efficiency of the radish extract and the carrot extract in combination of the present invention as described above, when the content of the carrot extract is too high, the absorption of the active ingredient in the radish extract may be inhibited, which is not preferable. For sufficient intake of the components in the carrot extract, the carrot extract is preferably contained within the above range.

In a non-limiting example, the carrot extract may be included in about 15 to 20% by weight based on the total weight of the health beverage composition, but the present invention is not limited thereto.

In addition, carrots can facilitate human intake and absorption by ingestion with radish extract as described above, but since vitamin A is a fat-soluble vitamin, pretreatment may be required for better absorption. Therefore, the carrots contained in the health drink composition according to the present invention may be processed through a special process. This will be described later in detail along with a method for preparing the health beverage composition. The inventors of the present invention have completed the present invention by confirming that the active ingredients of the carrot prepared through the same process as the present invention and the extract extracted from the carrot can be maximized.

Next, burdock ( Arctium lappa ) is an edible crop belonging to the order Campanula. Burdock is known to inhabit worldwide throughout Europe, Siberia and Asia, and corresponds to a naturalized plant native to Europe by domestic standards. Burdock mainly eats the root part. The root of burdock root is about 30 to 60 cm, but there are species with short roots and species with long roots depending on the species. Some of the roots of burdock have fluffy or thorns. Burdock roots are green, tan or brown, while the flesh of the burdock root is white when the skin is removed. The bark of burdock root is known to contain saponins.

Burdock contains various mineral components, but among them, inulin, niacin (vitamin B3) and potassium components can be noted. Inulin can pass through the glomerulus without being broken down in the body, so it is known to be effective in enhancing kidney function and preventing diabetes and obesity. Although it is known that inulin is mainly contained in underground stem plants of the Asteraceae family, burdock is the only ingredient that can be found practically. That is, the health drink composition according to the present invention can facilitate the intake of a large amount of inulin including the burdock extract.

In addition, niacin can lower blood cholesterol levels, so it is effective in cardiovascular diseases along with the carrot extract mentioned above. In addition, potassium is a representative essential electrolyte that maintains blood pressure by balancing with sodium in the body. In particular, potassium is known to be preferably taken together with vitamin A. The inventors of the present invention have completed the present invention because it is expected that burdock and the above-mentioned carrot extract have excellent dietary compatibility.

In an exemplary embodiment, the health beverage composition according to the present invention contains about 9 to 15 parts by weight, or about 10 to 14 parts by weight, or about 11 to 13 parts by weight of the burdock extract, based on 1 part by weight of the radish extract to be described later, Or about 12 parts by weight may be included. As described above, the burdock extract contains an abundance of inulin, and it is contained above the above range to induce a sufficient amount of inulin intake. On the other hand, when the burdock extract is contained in excess outside the above range, the potassium content in the entire beverage composition becomes excessively high, and accordingly, when a large amount of the health beverage composition is consumed, potassium may be absorbed more than twice the recommended daily intake. not.

In a non-limiting example, the burdock extract may be included in an amount of about 9 to 15% by weight based on the total weight of the health beverage composition, but the present invention is not limited thereto.

Also, as described above, burdock can be processed simply by using the root part, but it may not be desirable to use the whole root part of the burdock. That is, the burdock used in the present invention refers to the root part of burdock root, and in this case, the upper part of the burdock root has a relatively low content of physiologically active ingredients compared to other parts and has a strong grassy smell, so it is used for ingestion as a beverage composition. It is not advisable to On the other hand, the lower part of the burdock root has a high density of thorns, which makes it difficult to process, and moreover, certain bacteria inhabit the tip of some root plants, which may be undesirable because burdock is also known to do so. Therefore, the burdock contained in the health drink composition according to the present invention may be processed through a special process. This will be described later in detail along with a method for preparing the health beverage composition.

Next, radish leaves refer to the stem and/or leaf parts of radish. Radish contains the root part of radish and other physiologically active ingredients. First of all, radish, like the above-mentioned burdock, contains abundant niacin. Therefore, radish has excellent compatibility with burdock root. Also, radish is known to have a relatively high content of vitamin A, unlike the root part. Therefore, radish has excellent compatibility with carrots. In addition, unlike the root part, radish radish contains various inorganic components such as zinc (Zn), iron (Fe), potassium (K), and calcium (Ca). Furthermore, radish contains various B vitamins, which are water-soluble vitamins. For example, radish contains all eight B vitamins, including folic acid (vitamin B9), a type of vitamin B, vitamin B1, vitamin B2, and vitamin B6.

In an exemplary embodiment, the health beverage composition according to the present invention may include 1 part by weight of the radish extract. Contents of the above-mentioned radish extract, carrot extract and burdock extract, and shiitake mushroom extract to be described later may be described based on the content of the radish extract. If the radish extract is included in an excessive amount, the taste of the health beverage composition may be halved. That is, radish may increase or suppress astringency depending on the processing method, and even if processed to minimize astringency, if radish is added too much, the taste may not be good. On the other hand, if the radish extract is added too small, the intended pharmacologically active effect may not be achieved. In a non-limiting example, the radish extract may be included in an amount of about 1.0% by weight based on the total weight of the health drink composition, but the present invention is not limited thereto.

On the other hand, radish refers to the stem or leaves of radish as described above, and is generally dried and then reprocessed. The inventors of the present invention have derived a new drying method of radish, which minimizes the destruction of various vitamin B components in the drying process, rather increases the vitamin B component, and furthermore, has a taste suitable for manufacturing into a beverage composition. The present invention was completed by focusing on the manufacturing method of the dried product. This will be described later in detail along with a method for preparing the health beverage composition.

Next, the shiitake mushroom (Shiitake, Lentinula edodes ) is an edible crop belonging to the basidiomycetes pleurinaceae, that is, an edible mushroom. Shiitake mushrooms are known as traditional edible mushrooms that have been cultivated in Korea, China, and Japan since ancient times. The mushroom stem of shiitake mushroom is about 3 to 6 cm, and the surface of the cap is dark brown. Also, the cap is covered with scaly pieces, and usually mature shiitake mushrooms have the cap burst, revealing the white flesh inside. Shiitake mushrooms are said to have a similar texture to meat because both the shiitake and shiitake are tough.

Shiitake mushrooms differ in the tissue composition and constituent nutrients of mustard and mustard. Among them, the present invention may use a cap other than a cap of shiitake mushrooms. Shiitake mushrooms contain essential nutrients such as carbohydrates, amino acids, minerals, and vitamins, making them a complete food. In addition, it is reported to have excellent efficacy in liver diseases such as liver cirrhosis and liver cancer, and to have anticancer activity. In addition, it is effective in cardiovascular diseases by lowering blood cholesterol, and is effective in preventing and alleviating diabetes, etc. In 2004, the US Food and Drug Administration selected dried shiitake mushrooms as one of the top 10 anti-cancer foods. The anticancer effect of shiitake mushrooms can be maximized during the drying process of shiitake mushrooms.

In an exemplary embodiment, the health beverage composition according to the present invention may include about 0.1 to 0.5 parts by weight, or about 0.2 to 0.4 parts by weight, or about 0.3 parts by weight of the shiitake mushroom extract, based on 1 part by weight of the radish extract. . Shiitake mushrooms have a unique flavor and are often used as a natural seasoning. However, unlike the case in which the shiitake mushroom is contained in food, when it is contained as a drinkable product, the shiitake mushroom extract has a fishy smell. That is, when it is contained in excess in excess of the above range, the drinkability of the health beverage composition is remarkably reduced, and thus ingestion is not easy. In a non-limiting example, the shiitake mushroom extract may be included in an amount of about 0.1% to 0.5% by weight based on the total weight of the health drink composition, but the present invention is not limited thereto.

On the other hand, it is known that it is not easy to consume the shiitake mushroom extract as a liquid tea or beverage even if it contains only about 0.1% by weight. That is, the taste of drinking water can be greatly influenced by the content of shiitake mushrooms. On the other hand, the health drink composition according to the present invention can maximize the content of the shiitake extract by including all of the above-described burdock and shiitake extracts. For example, shiitake mushrooms are compatible with burdock, an alkaline food. In addition, the unique flavor of burdock can be neutralized with that of shiitake, and when extracts of burdock and shiitake are mixed in an appropriate ratio, it is possible to hide the aroma and smell of burdock and shiitake. The above-mentioned content ranges of burdock and shiitake mushrooms are the content ranges in consideration of these aspects.

In addition, as described above, the US Food and Drug Administration selected dried shiitake mushrooms, not shiitake mushrooms, as anticancer foods. This may be because the content of amino acids, which are pharmacologically active or physiologically active ingredients, increases during the drying process of shiitake mushrooms. The inventors of the present invention have derived a new drying method of shiitake mushrooms, through which the destruction of various amino acid components in the drying process is minimized, rather increases the amino acid components, and furthermore, shiitake mushrooms having a taste suitable for manufacturing into a beverage composition The present invention was completed by focusing on the manufacturing method of the dried product. This will be described later in detail along with a method for preparing the health beverage composition.

The health beverage composition described above may be provided in the form of a beverage containing a large amount of water. wherein the moisture or water is at least about 95%, or at least about 96%, or at least about 97%, or at least about 98%, or at least about 99%, or substantially 100% of the total moisture content of the non-extract, It may be derived from the carrot extract, the burdock extract, the radish extract and the shiitake extract. That is, the amount of water further incorporated into the extract may be less than about 5%, or less than about 4%, or less than about 3%, or less than about 2%, or less than about 1%, or substantially no water.

As will be described later, the health drink composition according to the present invention may be prepared substantially without the addition of water in the manufacturing process thereof, and thus the utilization rate of the active ingredient contained in the raw material of fruits and vegetables such as radish can be greatly increased. Therefore, unlike other conventional fruit and vegetable compositions, there is an advantage that sufficient nutrients can be ingested even if the daily intake is relatively small.

In addition, the daily intake can be reduced as described above without a separate concentration process, and problems occurring in the concentration process, such as the problem of shortening the storage period, the problem of adding a preservative component to extend the storage period, and furthermore, in the concentration process It is possible to prevent the problem that a large number of physiologically active ingredients are destroyed in advance.

In particular, in the case of a health beverage composition focused on the concentration of physiologically active ingredients as in the present invention, if saccharides such as sugar are not mixed, the taste may not be very good. In particular, in the case of a child or young woman sensitive to taste, the effect of reducing the required intake as in the present invention is a very important problem because the ease of ingestion may vary greatly depending on the taste of the beverage composition.

In some embodiments, the health beverage composition according to the present invention may further include one or more of a date palm leaf extract, date palm fruit juice, Heotgae extract, mulberry extract, and/or soybean extract.

The date palm (date, Phoenix dactylifera ) is a tree native to Egypt, and is a plant belonging to the order monocotyledonous. The height of the tree is about 20 to 30 m, and pinnate compound leaves spread out like an umbrella at the top. All parts of the date palm, for example, sap, stem bark, leaves, fruits, roots, etc. may be partially used for edible purposes, but among them, leaves and fruits may be used.

The leaves of the date palm have a stiff texture and are difficult to eat as they are. As a method mainly used for food, there is a method of using a young date palm leaf or an extract of a date palm leaf. The health beverage composition according to the present invention may use an extract of a date palm leaf. The leaves of the date palm have a unique flavor, and the more heat is applied, the stronger the flavor. The leaf extract of the date palm contains a large amount of vegetable oil. The inventors of the present invention have completed the present invention by paying attention to the fact that when the leaf extract of date palm and the carrot extract containing the above-mentioned fat-soluble vitamins are used together, the absorption of the physiologically active ingredients of carrots is facilitated.

On the other hand, oval fruits of about 3 to 5 cm are produced on the date palm. Mature fruits are reddish-purple in color. The fruit of the date palm contains juice and can be used as a substitute for fructose because it is basically sweet. The juice of the date palm fruit is known to contain B vitamins.

In an exemplary embodiment, the health beverage composition according to the present invention may include, based on 1 part by weight of the radish extract, about 1.1 to 2.0 parts by weight, or about 1.3 to 1.8 parts by weight, or about 1.5 to 1.7 parts by weight of the date palm leaf extract. can In addition, the health beverage composition may contain about 2 to 5 parts by weight, or about 3 to 4 parts by weight of the date palm fruit juice based on 1 part by weight of the radish extract. As described above, date palm leaves have a unique flavor and have been used as flavoring materials like herbs. That is, when the date palm leaves are contained in an excess outside the above range, the health beverage composition may not be suitable because it has a sharp taste. On the other hand, when the date palm leaf is contained in a trace amount outside the above range, the effect of increasing the absorption efficiency due to the combined use with the carrot extract may be insignificant. In addition, when the date palm fruit juice is contained in excess outside the above range, it is not suitable because it may cause abdominal pain or diarrhea when the health drink composition is consumed in excess. Date palm fruit juice may be added in an appropriate range to improve the aesthetics of the health drink composition according to the present invention.

In addition, Hovenia dulcis is a tree belonging to the buckthorn tree, and is distributed in Korea, Japan and China. The spruce tree is also known as the earthworm tree. The height of the tree is about 10 to 20 m, and the leaves are broad ovate or oval. The fruit of the Heotgae tree has a sweet taste and can be used as food.

The bark of the twigs is blackish-gray or brownish-purple. Since ancient times, it has been known that alcohol can be decomposed by decoction of the branches or stems of the Heotgae tree. On the other hand, it is known that the trunk, the bark of the stem, and the branches of the hutgae tree contain toxins, and therefore, care must be taken in processing.

The health drink composition according to the present invention may use the root (sea root) extract of Heotgae tree. Compared to the stem, stem bark, branches, and leaves, the root of the spruce tree has less toxin content and higher content of hobenoside G, hobenoside D, and hobenoside I. In particular, the inventors of the present invention have completed the present invention by focusing on the excellent compatibility between the hobenoside and the niacin components of burdock and radish described above.

In an exemplary embodiment, the health drink composition according to the present invention is based on 1 part by weight of the radish extract, about 8-14 parts by weight, or about 9-13 parts by weight, or about 10-12 parts by weight, or about 11 parts by weight. When included in an excessive amount outside the above range, it may cause abdominal pain or diarrhea when the health drink composition is consumed excessively due to toxicity derived from hutgae tree. On the other hand, when it is included in a trace amount that is less than the above range, it is difficult to salvage the unique flavor of hutgae tree, and it is difficult to expect a sufficient effect derived from hobenoside.

Also, plum (梅實) means the fruit of the plum tree. The origin of the plum tree, which produces plums, is China, and it is a representative medicinal fruit that has been used in Korea since ancient times. In addition to minerals and vitamins, plum contains various organic acids such as citric acid, malic acid, succinic acid, and tartaric acid. It is also known to contain minerals such as calcium, phosphorus and potassium and carotene. The citric acid has an effect of relieving fatigue, so it is suitable for being included in a health drink composition. In other words, the juice of plum (fruit) is good for fatigue recovery, and it is also helpful in treating stomach upset or food poisoning. It is also an excellent food that has recently been spotlighted as an anti-cancer food.

Plums are also named in various ways depending on the harvest time and processing method. For example, there are light green in color and strong sour taste, most commonly known as cheongmae, steamed cheongmae and dried golden mae, white dried cheongmae pickled in brine, smoked and peeled cheongmae, yellow mae and yellow mae. . In particular, plums have an excellent flavor and ripe plums have a sour taste and a strong sweetness at the same time, so they can be used instead of sugar. In addition, as an alkaline food, it was confirmed that plums have good compatibility with the above-mentioned shiitake mushroom extract and good palatability for men and women of all ages when the flavor is harmonized with the shiitake mushroom extract.

In an exemplary embodiment, the health beverage composition according to the present invention may include about 5 to 10 parts by weight of plum juice, or about 6 to 9 parts by weight, or about 7 to 8 parts by weight, based on 1 part by weight of the radish extract. . When included in an excess outside the above range, vitamin C contained in the radish extract may be destroyed by various organic acid components contained in the plum. Accordingly, the desirable shelf life of the health beverage composition may be shortened. On the other hand, if it is included in a trace amount that is less than the above range, it may be difficult to preserve the unique flavor of plum juice and the fatigue recovery function may be insufficient.

Meanwhile, soybean is a generic term for annual herbaceous plants belonging to the legume family. Soybeans contain a large amount of protein. Beans are so diverse in size, shape, and color that they are sometimes named based on their size, shape, color, and degree of ripeness in addition to classification according to varieties. For example, commonly known types of beans include hwangdu, mung bean, red bean, black bean, kidney bean, soybean, mung bean, red bean, gyalmyungja, seoritae, peanut, lentil, etc., and can be further subdivided.

Among them, soybeans called baektae or soybean have a very high content of isoflavin and saponin. Soybeans have an overwhelmingly high content of isoflavin compared to other soybeans. In addition, saponin is effective in preventing and improving heart disease, high blood pressure and diabetes by inducing the discharge of extra cholesterol in the blood due to its excellent metabolic accelerating ability.

Soybeans not only have abundant nutritional components, but are also suitable for use in fermented foods, so many sauces have been developed since ancient times. For example, soy sauce can be prepared by squeezing soybeans with soybeans and soaking them in brine for about 40 days, then separating the soybeans and decoction of the remaining juice. Meju may mean that soybeans are soaked in water and boiled, then fermented in a square shape. In addition, doenjang can be produced by fermenting soy sauce left over after making soy sauce, or by fermenting meju for several months using the remaining ingredients after soaking meju. On the other hand, cheonggukjang differs from soybean paste in that it is made directly from soybeans rather than soybean. For example, cheonggukjang can be prepared by soaking soybeans (soybeans with cheonggukjang) in water, boiling them, putting rice straw, etc., and fermenting them at a temperature of 37°C to 42°C for 2-3 days.

Although it is often not possible to distinguish the above-mentioned cheonggukjang from soybean paste, the biggest difference between the two is that cheonggukjang is a sticky thread formed by the agglomeration of fructan, a polymer of glutamic acid and fructose, one of the amino acids, due to the propagation of Bacillus subtilis natto. has On the other hand, it was found that doenjang differs in that Bacillus subtilis is mainly involved in fermentation rather than naphtobacteriaceae. For reference, Bacillus subtilis is a type of Bacillus subtilis, but it is different from Bacillus subtilis in that it requires biotin as a growth factor. Another difference between cheonggukjang and soybean paste is the smell. As is known, cheonggukjang has a much stronger smell than soybean paste.

The health drink composition according to this embodiment may include a soybean paste extract, not cheonggukjang. In the case of cheonggukjang, it is not preferable to be used as a simple drinking composition because only a small amount of it can influence the taste and aroma of the beverage composition. In addition, the appearance is not good due to the sticky thread, and when a process for removing the sticky thread is performed, the glutamic acid constituting the sticky thread is destroyed and thus meaningless. Therefore, the health beverage composition according to this embodiment can provide a high content of isoflavin by using the soybean paste extract.

In an exemplary embodiment, the health beverage composition according to the present invention may include about 0.1 to 0.5 parts by weight of soybean paste extract, or about 0.2 to 0.4 parts by weight, based on 1 part by weight of the radish extract. When included in an excess outside the above range, the taste and flavor of the health beverage composition may be halved. On the other hand, when included in a trace amount less than the above range, sufficient isoflavin cannot be provided.

The health beverage composition according to the present embodiment is provided in the form of a beverage containing a large amount of moisture, wherein the moisture or water is about 95% or more, or about 96% or more, or about 97% or more, or about 97% or more of the total amount of moisture, or at least about 98%, or at least about 99%, or substantially 100% is derived from an extract or juice of said radish, carrot, burdock, radish, shiitake, date palm leaf, date palm fruit, hawthorn tree, plum and soybean. it could be That is, the amount of water further incorporated into the mixture of extracts may be less than about 5%, or less than about 4%, or less than about 3%, or less than about 2%, or less than about 1%, or substantially no.

Hereinafter, with reference to the accompanying drawings, a method for producing a health beverage composition according to the present invention will be described in detail.

Method of making a health drink composition

1 is a flowchart illustrating a method of manufacturing a health beverage composition according to an embodiment of the present invention.

Referring to FIG. 1 , the method for manufacturing a health beverage composition according to an exemplary embodiment of the present invention includes preparing raw materials (S110), preparing a heater (S120), injecting raw materials (S130), first It may include a first heating step (S140) and a second heating step (S150).

First, the step of preparing the raw material ( S110 ) may be a step of preparing the aforementioned radish, carrot, burdock, radish and shiitake.

Specifically, radishes are immersed in a mixture in which 3 wt% to 5 wt% of honey is dissolved in purified water for 24 hours, and then taken out in a darkroom atmosphere with a temperature of -5 °C to 5 °C and a relative humidity of 40% to 50%. After aging for 6 hours, it can be prepared by slicing the root part to a thickness of 3 cm or less.

As described above, it has both a sweet and astringent taste. In particular, when prepared in the form of a beverage composition as in this embodiment, the astringent taste of radish can be felt as it is without being hidden by other flavors. Therefore, after immersing the radish in honey water in which honey is dissolved, it can be aged for at least 6 hours in a relatively low temperature and medium humidity atmosphere to reduce the astringency to a large extent. In addition, only the root part of radish can be used. In addition, if the radish root is prepared by cutting it to a thickness exceeding 3 cm, it may not be completely immersed in the radish extract when the first heating step to be described later is finished, and the subsequent process may not be properly performed. The lower limit of the thickness of the sliced radish is not particularly limited, but may be, for example, about 1 cm or more. If the radish is prepared by slicing it too finely, the extraction efficiency may increase by increasing the surface area of the fruits and vegetables, but carbonization may occur on the surface.

Next, the carrots are washed without removing the leaves using Geumsigun species, and then the skin is removed, aged with the radish in a darkroom atmosphere of 40% to 50% of relative humidity for 6 hours, and then the root part has a thickness of 3 cm or less. It can be prepared by slicing with vegetable oil and mixing with 2 to 3% by weight of vegetable oil based on the total weight of the carrot.

As described above, the composition of carrots may vary depending on the species. In this embodiment, it is possible to provide a health beverage composition rich in lutein and lycopene content while minimizing the content of ascorbinase by using the Keumshigun species.

In addition, carrots may be aged under the same conditions as radish, preferably in the same space. Carrots and radishes may be the main sources of moisture when preparing the health drink composition according to the present embodiment, in particular, the health drink composition without substantially adding water. Therefore, it is possible to prevent moisture loss by aging in a dark room atmosphere with medium humidity. When carrots and radishes are aged in an excessively high-humidity atmosphere, the moisture content may increase, but the destruction of physiologically active ingredients may occur or the taste of fruits and vegetables themselves may be lost. In addition, carrots may be prepared by slicing into substantially similar sizes to radishes. Furthermore, sliced carrots can be mixed with vegetable oil to complete preparations to maximize future absorption of vitamin A, a fat-soluble vitamin.

Next, the burdock may be prepared by cutting off 4 cm to 5 cm of both ends of the root, removing the skin, and then cutting it into a length of 3 cm or less. As previously described, burdock root can be used. In this case, the use of the upper part of the root is not recommended because the other parts contain less bioactive ingredients and have a strong grassy smell. On the other hand, the lower part of the burdock root has a high density of thorns, making it difficult to process. In addition, unnecessary bacteria and the like may be proliferating, so it is preferable to remove them in order to contain the physiologically active ingredients as originally designed.

Next, radish is prepared from the leaves of the aged radish, washed and completely immersed in purified water for 4 hours, and then dried at 20° C. to 25° C. for 48 hours to 52 hours avoiding direct sunlight. After the first drying step, the dried radish may be wrapped in gray newspaper and subjected to a second drying step of drying in a dark room atmosphere for 48 to 60 hours, and then cut into lengths of 3 cm or less.

That is, radish is prepared by slicing the root part into a size of 3 cm or less in the above-mentioned aged radish, and may be prepared using the removed leaf part of the radish. The preparation of no rust may be prepared through a first drying step and a second drying step.

The first radish has a strong grassy smell, so it needs to be roasted or dried to remove the grassy smell. The first drying step may be a step of primarily drying the radish. After completing the first drying step, the dried radish may not already contain moisture. According to this embodiment, the dried radish, that is, the radish on which the first drying step has already been performed, is dried once again. Newspaper materials used in the second drying step are known. In the second drying step, it is not necessary that the rust-free sheet is completely sealed in the newspaper paper, but it is preferable that it is approximately completely covered by the newspaper or the like paper. The dried radish radish after the second drying step is completed has a stronger fragrance than the dried radish radish after the first drying step is completed, and the content of vitamin B component may increase. This may be produced by itself after the moisture is removed, but the present invention is not limited to any theory.

Next, in the first drying step of separating only the shiitake part and drying the shiitake part under direct sunlight for 48 to 60 hours, the first dried shiitake mushroom is cut into a thickness of 1 cm or less in the wrinkle direction, and then at 5 ° C or less. Prepared through a second drying step of drying for 72 to 96 hours in a dark room controlled at room temperature and relative humidity of 15% or less, in the second drying step, the shiitake mushrooms are mixed with pine needles in an open bamboo barrel and dried may be ready.

That is, shiitake mushrooms may also be prepared by sequentially performing the first drying step and the second drying step. The first drying step may be prepared under direct sunlight. By performing rapid drying of the shiitake mushroom cap under direct sunlight in a short time, most of the moisture inside the shiitake mushroom can be removed. Because the texture of shiitake mushrooms is thick and tough, drying under direct sunlight may be preferable in terms of complete drying.

Next, the second drying step may be performed by slicing the shiitake mushroom in the crease direction. In terms of preserving internal nutrients, it is desirable to cut along the grain. And drying at a relatively low temperature, for example, a low humidity atmosphere at a temperature of 0 ° C. to 5 ° C. may proceed with aging drying. As described above, in the first drying step, most of the moisture is removed and the volume may be reduced to about one fifth to about one tenth of the initial state. By additionally drying the dried shiitake mushroom cap according to the present embodiment under specific conditions, the content of amino acids can be further increased and the flavor can be improved. In addition, it was confirmed that the shiitake mushrooms after the second drying step had less fishy taste when prepared as a drinking composition compared to the shiitake mushrooms dried only by the first drying step.

The content ratio between each raw material in this step (S110) is based on 1 part by weight of radish, 65 to 70 parts by weight of the radish, 15 to 20 parts by weight of the carrot, 9 to 15 parts by weight of the burdock, and 0.1 to 0.5 parts by weight of the shiitake mushroom can be put into wealth.

Next, the step of preparing the heater (S120) will be described. The heater used in this embodiment may include an external first heater and a second heater inserted and positioned within the first heater. That is, the heater may be a double heater made of a double wall. A space may exist by being spaced apart between the main inner wall of the first heater and the main outer wall of the second heater. As will be described later, steam may fill between the first heater and the second heater.

Next, the trimmed raw materials, that is, radish, carrot, burdock, radish and shiitake mushrooms are put in the second heater (S130). Of course, in some embodiments, additional raw materials may be added in this step. In addition, although not represented in the drawings, in this step, water may be injected between the first heater and the second heater, that is, both inside the first heater and at the same time as the external space of the second heater.

Meanwhile, in some embodiments, substantially no water is added into the second heater, or about 1% by weight or less, or about 2% by weight or less, or about 3% by weight or less, or about 4% by weight based on the total weight of the raw material. % or less, or may be added in an amount of about 5 wt% or less. That is, the method for preparing the health beverage composition according to the present embodiment may be characterized in that it is performed without substantially adding water.

Then, a first heating step (S140) is performed. The first heating step may be a step of heating the first heater to form a vapor of water therein, and heating the second heater to which the raw material is input by using the vapor. That is, the second heater to which the raw material is input may be heated in a hot water method using steam instead of being directly heated by a heat source. If the second heater is directly heated, not only is it difficult to control the temperature of the second heater, but as described above, the material may be burned because water is not substantially put into the second heater. It may therefore be desirable to indirectly heat with steam.

In addition, in an exemplary embodiment, the water input into the first heater, that is, the water input to heat the second heater by forming steam may be water or a mixed solution or a solution having a boiling point of 105° C. or higher. As will be described later, in the method for preparing a health beverage composition according to the present embodiment, extraction may be performed without using a separate solvent such as water. In order to proceed with high-temperature and high-pressure extraction without using a solvent, it is most important to control the temperature and pressure so that the surface of the raw material is not carbonized. If the surface of the raw material is carbonized, that is, when burned, the carbide containing a large amount of carbon in the extract may melt as it is, which may affect the taste of the beverage composition. The inventors of the present invention have found that when the second heater is heated using steam, it is not water having a typical boiling point of 100°C, but 105°C or higher, or about 106°C or higher, or about 107°C or higher, or about 108°C or higher, or By using water having a boiling point of about 109 ° C. or higher, or about 110 ° C. or higher, temperature control can be facilitated, and through this, the present invention is completed, focusing on the fact that extraction is possible without water without forming a carbonized layer on the surface of the raw material. came to do

Meanwhile, the first heating step ( S140 ) may be performed while the inside of the second heater is in communication with the outside air. That is, the first heating step may be performed in an atmosphere of atmospheric pressure, that is, about 0.9 atm to 1.1 atm, or about 1.0 atm of the raw material. In addition, the first heating step may be performed at a relatively low temperature compared to a second heating step to be described later. In the first heating step, the second heater may be set to a temperature range of about 75°C to 80°C.

In addition, the first heating step may not be ended after a predetermined time has elapsed, but may be ended by looking at the state inside the second heater. In an exemplary embodiment, the first heating step may be a process of efficiently extracting moisture from the raw materials in a low pressure and low temperature atmosphere. The time at which the first heating step ends may be a moment at which the solid raw materials are completely immersed by the extracted liquid extract. That is, the low-pressure and low-temperature atmosphere can be maintained until the raw materials are completely immersed by the liquid. For this purpose, it may be preferable to trim raw materials such as radishes and carrots to an appropriate size. If radishes and carrots are cut and prepared to be too small, moisture loss during the cutting process may be severe, and the surfaces of radishes and carrots may be burned in the first heating step.

Then, after the end of the first heating step, the second heating step (S150) may proceed. The second heating step may be performed continuously using the same heater as the first heating step. In the second heating step, the temperature and pressure may be different and other conditions may be substantially the same. The second heating step may be performed in a relatively high pressure and high temperature atmosphere compared to the first heating step. In an exemplary embodiment, the second heating step may be performed in an atmosphere where the inside of the second heater is blocked from outside air, and the pressure inside the second heater is about 1.9 atm to 2.1 atm, or about 2.0 atm. In addition, in the second heating step, the second heater may be set in a temperature range of about 95°C to 105°C.

The second heating step may be a process of maximally extracting the moisture and extract of the raw material. Therefore, it is preferable to carry out in a high temperature and high pressure atmosphere. The second heating step may be performed for about 900 minutes or more, or about 1,000 minutes or more. The upper limit of the time of the second heating step is not particularly limited, but may be preferably about 1,200 minutes or less in terms of preservation of taste. After the second heating step is completed, an extract or an extract of the raw materials may be present inside the second heater.

The manufacturing method of the health beverage composition according to the present embodiment may be characterized in that it is carried out substantially without water, that is, a solvent for extracting the raw material. However, when high-temperature and high-pressure extraction is performed without a solvent, the surface of raw materials, particularly radishes and carrots, is carbonized, and the carbide is not only harmful to the human body, but can also form a very bitter taste. There is an effect that can solve the above problems by sequentially performing the first heating step and the second heating step.

Hereinafter, another embodiment of the present invention will be described.

2 is a flowchart illustrating a method of manufacturing a health beverage composition according to another embodiment of the present invention.

Referring to Figure 2, the manufacturing method of the health beverage composition according to this embodiment, as in one embodiment, the step of preparing the raw material (S110), the step of preparing the heater (S120), the step of inputting the raw material (S130), A first heating step (S140) and a second heating step (S150), including a step of filtration and obtaining a first extract (S160), a step of pressure-extracting the solid to obtain a second extract (S170) and the first The step of mixing the extract and the second extract (S180) may be further included.

Since the process up to the second heating step (S150) is the same as described above, the overlapping description will be omitted.

Next, the step of filtering and obtaining the first extract (S160) will be described. After the second heating step (S150) is finished, the first extract liquid may be present in the second heater. The first extract contains a large amount of moisture, wherein about 95% or more, or about 96% or more, or about 97% or more, or about 98% or more, or about 99% or more, or substantially 100% of the moisture is the raw material It may be derived from an extract of

On the other hand, the first extract may contain a solid phase such as powder of the raw material, a solid mass, powder, impurities. Therefore, the first extract is separately obtained after filtration.

Next, after all of the first extract is obtained, the solid content remaining in the second heater, that is, the radish, carrot, burdock, radish and shiitake solid content after the extract is extracted is further extracted by pressing (S170). Since the manufacturing method of the health beverage composition according to the present embodiment does not use a solvent and does not extract under pressure in the main extraction method, an extract containing abundant active ingredients can be obtained compared to the above-mentioned methods. . However, despite the above method, a significant extract may remain in the remaining solid content, and this is further extracted to obtain a second extract.

Then, the obtained first extract and the second extract are mixed, and a third heating step (S180) is performed. The third heating step may be a step of sterilizing the mixture of the extract. This step may be performed at a temperature of 95° C. or higher for 5 to 10 minutes. If the third heating step is performed for more than 10 minutes, destruction of the active ingredient may be initiated, which is not preferable.

3 is a flowchart illustrating a method of manufacturing a health beverage composition according to another embodiment of the present invention.

Referring to FIG. 3 , the method of manufacturing a health beverage composition according to the present embodiment includes a step of preparing a raw material (S210), a step of preparing a heater (S220), a step of inputting the raw material (S230), a first heating step ( S240), the second heating step (S250), the step of filtering and obtaining the first extract (S260), the step of extracting the solids under pressure to obtain the second extract (S270), and the first extract and the second extract and other materials may include a step of mixing (S280).

First, the step of preparing the raw material (S210) will be described.

The step of preparing the raw material may be a step of preparing the above-mentioned radish, carrot, burdock, radish and shiitake, and furthermore, fermented soybean. Since the process of preparing radish, carrot, burdock, radish, and shiitake has been described above, a redundant description will be omitted.

Heotgae tree can be prepared by removing the bark of the root, cutting the flesh into about 3 cm or less, and then smoking it. The bark of the rhododendron root may contain certain toxins. Therefore, remove the skin and use only the white flesh. In addition, it can be prepared by steaming primarily through fumigation rather than using it as it is. Through this, effective extraction is possible in the first heating step (S240) and the second heating step (S250), which will be described later.

Fermented soybean may refer to soybean paste as described above. Since the process of preparing soybean paste has been described above, a detailed description thereof will be omitted. In some embodiments, soybean paste, ie, soybean paste, may be prepared while being contained in a mesh. Because the soybean paste has a property of dissolving in water compared to other materials, it is possible to minimize the contamination of the extract by using a dense mesh.

In this step (S210), the content of the fermented soybean may be added in an amount of 8 to 14 parts by weight, and 0.1 to 0.5 parts by weight, respectively, based on 1 part by weight of radish.

Next, preparing a heater (S220), inputting raw materials (S230), a first heating step (S240), a second heating step (S250), a step of filtering and obtaining the first extract (S260) and a second The step of obtaining the extract (S270) is substantially the same as described above, except for further using Heotgae trees and soybeans, and will be clearly understood by those skilled in the art. That is, the step of inputting the raw material (S230) further includes inputting the prepared hutgae tree and soybean, and the step of pressurizing the solid content (S270) further includes pressurizing the remaining solid hutgae tree and soybean. can

After obtaining the second extract, the obtained first extract and the second extract are mixed, further mixed with an additional material, and a third heating step is performed (S280). The additional ingredients may include date palm leaf extract, date palm fruit juice and plum juice.

The date palm leaf extract may be extracted from young leaves of the date palm. In particular, the date palm leaves may not be suitable because of the strong scent when a lot of heat is applied. For this purpose, the date palm leaves may not be extracted together in the heater described above, but may be extracted separately in a separate extractor. In an exemplary embodiment, the date palm leaf extract may be prepared by high-temperature and high-pressure solvent extraction under a temperature condition of 100° C. or higher at a pressure of 4 atm or higher. The solvent may be mixed with date palm leaves in a weight ratio of approximately 1:1.

In addition, the juice of the date palm fruit and the juice of the plum may be prepared by pressure extraction by a physical method, respectively.

And it may be sterilized by mixing the above materials and heating a third at a temperature of 95° C. or higher for 5 to 10 minutes.

Hereinafter, the present invention will be described in more detail with reference to the preparation examples of the present invention. However, the terms Preparation Examples, Examples, and Comparative Examples used below do not limit the scope of the invention described in the claims of the present invention.

Preparation Example 1

A beverage composition was prepared in the same content as in Table 1 below. The manufacturing method was as described in conjunction with FIG. 2 . No water was introduced into the second heater. The first heating step was performed at 80° C. for about 3 hours, and the second heating step was performed at 100° C. for 15 hours. In the second heating stage, the pressure gauge was maintained at 1 atm, that is, the internal pressure of the second heater was maintained at about 2 atm.

Preparation 2

A beverage composition was prepared with the same content as in Table 1 below. It was prepared in the same manner as in Preparation Example 1, but a little water was added. The water content was 450g (less than about 5% by weight) based on the total weight of the raw material.

Preparation 3

A beverage composition was prepared with the same content as in Table 1 below. The manufacturing method was as described in conjunction with FIG. 3 . No water was introduced into the second heater.

Comparative Example 1

A beverage composition was prepared with the same content as in Table 1 below. At this time, a single heater was used instead of a double structure heater, but more water was added along with the raw material. The water content was 28,000g (about 300% by weight based on the total weight of the raw material) was added. As in Preparation Example 1, the first heating step and the second heating step were performed.

Comparative Example 2

A beverage composition was prepared with the same content as in Table 1 below. In this case, a single heater was used instead of a double structure heater. Specifically, radishes, carrots, burdock, radish and shiitake mushrooms were prepared in the same manner as in Preparation Example 1, and after putting them in a single heater, no water was added. Then, it was heated at 80° C. for 3 hours, and the internal pressure of the heater was adjusted not to exceed 2 atm.

Comparative Example 3

A beverage composition was prepared with the same content as in Table 1 below. It was carried out in the same manner as in Comparative Example 2, but the heating temperature was heated at 90° C. for 3 hours, and the lid of the heater was opened to maintain 1 atm.

Comparative Example 4

A beverage composition was prepared with the same content as in Table 1 below. It was carried out in the same manner as in Comparative Example 2, but the heating temperature was heated at 90° C. for 3 hours, and the internal pressure of the heater was adjusted not to exceed 2 atm.

Comparative Example 5

A beverage composition was prepared in the same content as in Mark 1 below. It was performed in the same manner as in Comparative Example 2, but the heating temperature was heated at 100° C. for 3 hours, and the internal pressure of the heater was adjusted not to exceed 2 atm.

Preparation Example 1 Preparation 2 Preparation 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 rust free 100g 100g 100g 100g 100g 100g 100g 100g radish 6,700g 6,600g 6,600g 6,700g 6,800g 6,600g 6,800g 6,700g carrot 1,600g 1,700g 1800g 1800g 1,700g 1800g 1,600g 1,500g burdock 1,000g 1,000g 1,200g 900g 900g 1,200g 1,400g 1,500g Shiitake mushrooms 10g 20g 20g 30g 30g 20g 30g 10g barnyard tree - - 1,000g - - - - - Fermented Soybean - - 10g - - - - - Date Palm Leaf Extract - - 150g - - - - - date palm fruit juice - - 300g - - - - - plum juice - - 800g - - - - - water - 450g - 28,000g - - - - total 9,410g 9,860g 11,970g 37,330g 9,330g 9,710g 9,930g 9,810g

First, according to Preparation Examples 1 to 3, a light brown composition was obtained. On the other hand, according to Comparative Example 1, a composition having a very pale yellow color was obtained. The taste was also dark in the preparation examples, whereas in Comparative Example 1, it was bland. In the case of Comparative Example 1, as in the case of solvent extraction using water as in the prior art, the extraction of the extract of the raw material is possible by controlling the amount of the solvent. However, in the case of Comparative Example 1, destruction or loss of the physiologically active component is expected by solvent extraction, and the present invention is an invention for solving this problem.

Comparative Examples 2 to 5 are all results of an extraction attempt without a solvent.

First, in the case of Comparative Example 2, it was carried out at a relatively low temperature. However, in the case of Comparative Example 2, the surface of the raw material was scattered here and there, and the weight of the remaining solid content was greater than that of Comparative Examples 4 and 5. That is, it seems that complete extraction was not made as the process proceeded without a solvent at a relatively low temperature.

In Comparative Example 3, the surface of the raw material did not burn. However, unlike Preparation Example 1, the amount of the remaining extract was remarkably small. In addition, compared with Comparative Examples 4 and 5, the weight of the remaining solid content was large. That is, as a result of performing extraction under medium temperature and low pressure conditions, not only was complete extraction not made, but it seems that evaporation or volatilization of the extract occurred by continuing heating while connected to external air.

In Comparative Examples 4 and 5, it was confirmed that the surface of the raw material was completely burned. In addition, the color of the composition was also grayish-brown.

Preparation Examples 4 to 6

A beverage composition was prepared in the same manner as in Preparation Example 3 except for changing the content as shown in Table 2 below. Specifically, the steps of obtaining the first extract and obtaining the second extract were the same, and only differences were added in the mixing of other materials. The mixed solution of other materials was mixed by adjusting the weight so that it could be included in the weight as shown in Table 2 below based on the raw materials used to obtain the first extract and the second extract.

Comparative Examples 6 to 8

A beverage composition was prepared in the same manner as in Preparation Example 1 except for changing the content as shown in Table 2 below.

Comparative Example 9

In performing the first heating step, a beverage composition was prepared in the same content and method as in Preparation Example 1, except that only 2 hours, not 3 hours, and the second heating step was performed. As a result of examining the inside of the second heater before starting the second heating step, the solid raw materials were not completely immersed in the extract.

Preparation 4 Preparation 5 Preparation 6 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 rust free 100g 100g 100g 100g 100g 100g 100g radish 6,600g 6,600g 6,600g 5,800g 6,300g 6,300g 6,700g carrot 1800g 1800g 1800g 1,500g 2,300g 1,600g 1,600g burdock 1,200g 1,200g 1,200g 900g 800g 2,000g 1,000g Shiitake mushrooms 20g 20g 20g 10g 10g 15g 10g barnyard tree 1,000g 1,000g 1,000g - - - - Fermented Soybean 10g 10g 10g - - - - Date Palm Leaf Extract 150g 150g - - - - - date palm fruit juice - 300g 300g - - - - plum juice 800g - 800g - - - - water - - - - - - - total 11,680g 11,180g 11,830 g 8,310g 9,510g 10,015g 9,410g

And using the beverage composition prepared as shown in Table 2 above, 10 employees related to the present invention and 30 randomly extracted external personnel, a total of 40 people, were subjected to a sensory test using a Likert 5-point scale, and the result is shown in Table 3 below. One person was given up to five beverage compositions. In Table 3 below, very bad 1 point, slightly bad 2 points, average 3 points, slightly good 4 points, and very good 5 points.

color incense taste Comprehensive symbol map Preparation Example 1 4.3 4.3 3.9 4.2 Preparation 2 4.2 4.2 4.3 4.3 Preparation 3 4.2 4.6 4.6 4.5 Preparation 4 4.2 4.5 4.2 4.3 Preparation 5 4.1 4.4 4.1 4.2 Preparation 6 4.3 4.5 4.3 4.4 Comparative Example 1 4.3 4.0 4.5 4.3 Comparative Example 6 2.4 4.0 2.4 2.9 Comparative Example 7 3.9 4.2 3.5 3.7 Comparative Example 8 4.2 3.9 3.1 3.7 Comparative Example 9 2.8 3.6 2.1 2.8

First, comparing Preparation Example 1 and Comparative Example 1, Comparative Example 1, which was extracted using a solvent as in the prior art, showed a slightly higher overall preference. However, in the case of Comparative Example 1, destruction or loss of the active ingredient is expected, and the present invention is an invention for solving this problem. That is, although Preparation Example 1 was prepared without a solvent, a level similar to that of Comparative Example 1 was exhibited, meaning that the beverage composition according to Preparation Example 1 could exhibit sufficient preference.

Preparation Example 2 shows a case in which a little water is extracted, and water is added within the scope of the problem to be solved by the present invention, that is, 5% by weight or less of the total weight of the raw material without substantially using a solvent. It can be seen that the preference can be slightly increased.

Preparation Example 3 shows a case in which additional ingredients such as a palm fruit leaf extract are further mixed, and it was confirmed that a significant improvement is possible compared to Preparation Example 1 in terms of overall preference, particularly taste.

Preparation Examples 4 to 6 are cases in which one of the date palm leaf extract, the juice of the date palm fruit, and the juice of the plum is omitted, and it was confirmed that the level similar to that of Preparation Example 1 or higher overall preference can be improved.

Comparative Example 6 is a case in which the content of radish is reduced, Comparative Example 7 is a case in which the content of carrots is increased, and Comparative Example 8 is a case in which the content of radish is increased. In Comparative Examples 6 to 8, compared to Preparation Example 1, a decrease in the overall preference, particularly in terms of taste, occurred. In Comparative Example 6, the evaluation of bitterness, in particular, the burning smell was dominant, and Comparative Examples 7 and 8 were dominant in the evaluation of the astringent taste.

In the case of Comparative Example 6, a sufficient liquid extract was not formed in the first heating step for 3 hours, that is, in the process of efficiently extracting the extract in a short time due to a decrease in the content of no, and the second heating step was performed before starting the second heating step. 2 As a result of examining the inside of the heater, the solid raw material was not completely immersed in the extract. Accordingly, it was found that burnt spots were found on the surface of the raw material after the second heating step.

Similarly, Comparative Example 9, in which the first heating step was not performed for a sufficient period of time, was also found to have burnt spots on the surface of the raw material, and thus the evaluation of taste was inferior.

Comparative Example 10

Unlike Preparation Example 1, a beverage composition was prepared in the same manner as in Preparation Example 1, except that the radish was not aged, and the root of the radish was cut straight and used.

Comparative Example 11

Preparation Example 1 A beverage composition was used in the same manner as in Preparation Example 1, except that shiitake mushrooms that were not otherwise dried were used.

And using the beverage compositions prepared as in Comparative Examples 10 and 11, a sensory test using a Likert 5-point scale was performed in the same manner as above, and the results are shown in Table 4 below.

color incense taste Comprehensive symbol map Comparative Example 10 4.3 4.0 3.7 4.0 Comparative Example 11 4.2 3.9 3.4 3.8

Referring to Table 4 above, it was confirmed that when unripe radishes and undried shiitake mushrooms were used, an overall decrease in overall palatability including evaluation of taste occurred. In particular, in the case of Comparative Example 11, the evaluation that the taste was fishy and greasy compared to Preparation Example 1 was dominant.

In the above, the embodiment of the present invention has been mainly described, but this is only an example and does not limit the present invention. It will be appreciated that various modifications and applications not exemplified above are possible.

Therefore, it should be understood that the scope of the present invention includes changes, equivalents or substitutes of the technical ideas exemplified above. For example, each component specifically shown in the embodiment of the present invention may be implemented by modification. And differences related to such modifications and applications should be construed as being included in the scope of the present invention defined in the appended claims.

Claims (10)

preparing a heater comprising an outer first heater and a second heater positioned within the first heater;
adding water to the inside of the first heater and the outside of the second heater, and adding raw materials including radish, carrot, burdock, radish and shiitake into the second heater;
first heating the first heater to a first temperature for a first time while communicating the inside of the second heater with external air; and
After the first heating step, second heating the first heater to a second temperature higher than the first temperature for a second time longer than the first time in a state in which the inside of the second heater is blocked from outside air including,
In the first heating step, the pressure inside the second heater is 0.9atm or more and 1.1atm or less,
In the second heating step, the pressure inside the second heater is adjusted in the range of 1.9 atm or more and 2.1 atm or less,
The first temperature is 75 ℃ to 80 ℃, the second temperature is 95 ℃ to 105 ℃,
The water introduced into the first heater is water having a boiling point of 105° C. or higher,
The first time is 150 minutes or more and 200 minutes or less, and the second time is 900 minutes or more. According to claim 1,
Based on 1 part by weight of the radish, 65 to 70 parts by weight of the radish, 15 to 20 parts by weight of the carrot, 9 to 15 parts by weight of the burdock, and 0.1 to 0.5 parts by weight of the shiitake are added,
Before the first heating step, adding purified water of 5 wt % or less to the second heater based on the total weight of the raw material; After the second heating step, filtering and collecting the first extract liquid of the raw materials remaining in the second heater; collecting the second extract by pressure-extracting the solid raw materials remaining after the first extract is extracted; And mixing the first extract and the second extract, further comprising the step of heating a third for 5 minutes to 10 minutes at a temperature of 95 ℃ or higher,
When the first heating step is finished, the solid raw material is a method for producing a health beverage composition is controlled to be completely immersed by the extracted liquid moisture. According to claim 1,
The radish is immersed in a mixed solution in which 3 wt% to 5 wt% of honey is dissolved in purified water for 24 hours, and then taken out in a darkroom atmosphere with a temperature of -5 °C to +5 °C and a relative humidity of 40% to 50%. After aging for a while, it is prepared by slicing the root part to a thickness of 3 cm or less,
The carrots are washed without removing the leaves using Geumsigun species, and then the skin is removed, aged with the radish in a darkroom atmosphere of 40% to 50% relative humidity for 6 hours, and then the root part is cut to a thickness of 3 cm or less. Sliced, prepared by mixing with 2 to 3% by weight of oil and fat based on the total weight of the carrot,
The burdock is prepared by cutting off 4 cm to 5 cm of both ends of the root, removing the skin, and then slicing it into a length of 3 cm or less,
The radish is a first drying step and first drying of preparing the leaf part of the aged radish and immersing it in purified water for 4 hours after washing, and then drying it at 20°C to 25°C for 48 hours to 52 hours avoiding direct sunlight. The dried radish after the step is wrapped in gray newspaper and subjected to a second drying step of drying for 48 to 60 hours in a dark room atmosphere, and then cut into lengths of 3 cm or less,
The shiitake mushroom is a first drying step of separating only the shiitake part and drying the shiitake part under direct sunlight for 48 to 60 hours, cutting the first dried shiitake mushroom into a thickness of 1 cm or less in the wrinkle direction, and then at room temperature of 5 ° C or less and Prepared through a second drying step of drying for 72 to 96 hours in a dark room controlled to 15% relative humidity or less, in the second drying step, the shiitake mushrooms are mixed with pine needles in an open bamboo barrel and dried, health, A method for preparing a beverage composition. According to claim 1,
The step of inputting the raw material includes the step of inputting the fermented soybean,
After the second heating step, filtering and collecting the extract of the raw materials; and mixing the extract with date palm leaf extract, date palm fruit juice and plum juice,
The hutgae tree is prepared by smoking, the leaf extract of the date palm fruit is prepared by high-temperature and high-pressure solvent extraction under a temperature condition of 100° C. or more at a pressure of 4 atm or more, and the hutgae tree and fermented soybean are based on 1 part by weight of the radish. , 8 to 14 parts by weight and 0.1 to 0.5 parts by weight, respectively, are added, a method for producing a health beverage composition. delete delete delete delete delete delete

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