KR102316867B1 - The method for manufacturing of health drink - Google Patents

Abstract

The present invention relates to a health drink composition mainly composed of neungi mushroom 500g, bellflower 300g, sky mackerel 200g, sprout barley 100g, round buckthorn 100g, jujube 300g, noni 100g and 20 liters of purified water, and a method for producing a health drink using the same. will be.

Description

A health drink composition mainly using neungyi mushroom and a method for manufacturing a health drink using the same {The method for manufacturing of health drink}

The present invention relates to a health drink composition mainly composed of neungyi mushroom, bellflower, sky horseradish, roundworm, jujube, and noni, and a method for producing a health drink using the same.

Modern people are living with various symptoms of deterioration of physical strength due to mental and physical activity and excessive stress due to rapid changes in living culture and environment.

Taking advantage of this, the development of nourishing tonic beverages, etc. is actively progressing, and the sales of these products are rapidly increasing, some have already been generalized, and the manufacturing method of tea using herbal medicines as raw materials has already been widely known.

Domestic Registration Patent Publication Registration No. Registration No./Date 1011451060000 (May 4, 2012) discloses a method of manufacturing a health drink composed of 400 g of neungi mushroom, 200 g of horseradish, 200 g of horseradish, 200 g of horseradish, 100 g of jujube, and water,

Domestic Patent Publication Registration No. 1011348110000 (2012.04.02.) describes the use of leaves and fruits of noni and guava used as tropical plants, medicinal materials, health food, etc. It relates to a method for manufacturing tea and beverages having functions such as action, collecting, sterilizing/disinfecting the leaves and fruits of noni and guava in the same ratio, drying and crushing the leaves, and packaging them in tea bags for shipment; The technology is disclosed, characterized in that the juice is harvested by ripening, then mixed with natural water and packaged as a beverage.

Domestic Laid-Open Patent Publication No./Date No. 1020050012203 (Jan. 31, 2005) contains the main ingredients composed of scrubber, pear, kumquat, radish, and bellflower, washed and cut into small pieces; , pomegranate, ginkgo, green onion root, eggplant, eggplant, tangja, cactus, and citron, and a mixing step of mixing brown sugar in a weight ratio of 60-70:20-30:10-35; a fermentation step of naturally fermenting the mixture at a temperature of 10 to 25° C. for 3 to 6 months; an extraction step of filtering the fermented mixture in the fermentation step to extract the extract; A method of producing a health drink effective in the prevention and treatment of asthma is described, characterized in that it consists of a mixing step of mixing 15 to 25 g of Sangha mushroom powder with respect to 1 kg of the extract extracted in the extraction step,

In Korea Patent Publication No. 1020130107659 (October 2, 2013), (a) Horseshoe mushroom, Sangha mushroom, Chaga mushroom, Unji mushroom, matsutake mushroom, Shiitake mushroom, Mushroom mushroom, Oyster mushroom, Enoki mushroom, King oyster mushroom, Shiitake Mushrooms, reishi mushroom, roe deer burdock mushroom, cordyceps, champignon mushroom, shiitake mushroom, Molochia, dried to less than 5% moisture content and pulverized to 20 micrometers to 50 micrometers, respectively, to prepare for each type; (b) Mixing the pulverized mushroom powder of step (a), Molokia powder, roundworm powder, and purified water, in a mixing ratio of 20% to 60% of horseshoe mushroom powder: 10% to 50% of Molochia powder: 5 %~40%: Purified water 50%~100% by weight ratio, Shanghai mushroom powder 20%~60%: Molochia powder 10%~50%: Nokle powder 5%~40%; Purified water 50% to 100% by weight, Chaga powder 20% to 60%: Molochia powder 10% to 50%: Chrysanthemum powder 5% to 40%: Purified water 50% to 100% by weight ratio, Unji mushroom powder 20 %~60%: Molochia powder 10%~50%: Molochia powder 5%~40%: Purified water 50%~100% by weight, matsutake mushroom powder 20%~60%: Molochia powder 10%~50%: Chilli powder 5% to 40%: Purified water 50% to 100% by weight, Shiitake mushroom powder 20% to 60%: Molochia powder 10% to 50%: Porcupia powder 5% to 40%: Purified water 50% to 100% In a weight ratio of 20% to 60% of oyster mushroom powder: 10% to 50% of Molochia powder: 5% to 40% of roundworm powder: 50% to 100% of purified water, 20% to 60% of oyster mushroom powder: Molo Chia powder 10% to 50%: Chilli powder 5% to 40%: Purified water 50% to 100% by weight, Enoki mushroom powder 20% to 60%: Molochia powder 10% to 50%: Chilli powder 5% to 40 %: Purified water 50% to 100% by weight, King oyster mushroom powder 20% to 60%: Molochia powder 10% to 50%: Potatoes powder 5% to 40%: Purified water 50% to 100% by weight, Shiitake Powder 20% to 60%: Molochia powder 10% to 50%: Molochia powder 5% to 40%: Purified water 50% to 100% by weight, Reishi mushroom powder 20% to 60%: Molochia powder 10% to 50 %: Nori powder 5% to 40%: Purified water 50% to 100% by weight, Roeaceae mushroom powder 20% to 60%: Molochia powder 10% to 50%: Nokola powder 5% to 40%: Purified water 50% In a weight ratio of ∼100%, Cordyceps powder 20%∼60%: Molochia powder 10%∼50%: Chrysanthemum powder 5%∼40%: Purified water 50%∼100% by weight ratio, Zinnia mushroom powder 20%∼60% : Molochia powder 10% to 50%: Molochia powder 5% to 40%: Purified water 50% to 100% by weight, shiitake mushroom powder 20% to 60%: Molochia powder 10% to 50%: Molocia powder 10% to 50% Glea powder 5% to 40%: Purified water 50% to 100% by weight, Mushroom powder 20% to 60%: Molochia powder 10% to 50%: Chrysanthemum powder 5% to 40%: Purified water 50% to 100% preparing by mixing each in a weight ratio of; (c) fermenting the mixed materials of step (b) in different containers at 28° C. to 40° C. for 5 to 10 days; (d) 30% to 50% of each fermented horseshoe mushroom, Molochia, and roundworm powder in step (c): in a weight ratio of 100% to 300% of purified water, 30% to 50 %: Purified water 100% to 300% by weight, chaga mushroom, Molochia, and fermented powder of roundworm 30% to 50%: Purified water 100% to 300% by weight, fermented powder of chaga mushroom, Molochia, and fermented roundworm 30% to 50 %: Purified water 100% to 300%, fermented matsutake mushroom, Molochia, fermented powder 30% to 50%: Purified water 100% to 300%, by weight, fermented powder of shiitake mushroom, Molochia, and fermented porcini 30% to 50 %: Purified water 100% to 300% by weight, fermented oyster mushroom, Molochia, and fermented powder 30% to 50%: Purified water 100% to 300% by weight, fermented powder of oyster mushroom, Molochia, and fermented porcini 30% to 50 %: Purified water 100% to 300% by weight, enoki mushroom, Molochia, and fermented powder 30% to 50%: Purified water 100% to 300% by weight, fermented enoki mushroom, Molochia, and fermented powder 30% to 50 %: Purified water 100% to 300%, fermented shiitake mushroom, Molochia, and fermented powder 30% to 50%: Purified water 100% to 300%, by weight, Reishi mushroom, Molochia, fermented powder 30% to 50 %: Purified water 100% to 300% by weight, fermented powder of Norobacterium, Molochia, 30% to 50%: Purified water 100% to 300% by weight, Cordyceps, Molochia, fermented powder 30% to 50 %: Purified water 100% to 300% by weight, fermented oyster mushroom, Molochia, and fermented powder 30% to 50%: Purified water 100% to 300% by weight, fermented powder of M. %: Purified water in a weight ratio of 100% to 300%, fermented powder of oyster mushroom, Molochia, and roundworm 30% to 50%: Mixed in a weight ratio of 100% to 300% of purified water at a temperature of 80°C to 90°C for 2 hours to 3 hours hot water extraction for a period of time; (e) filtering the extracted material in step (d), freeze-drying, and pulverizing; (f) diluting each powder of step (e) in purified water in a weight ratio of 0.2% to 10% to commercialize; It can be seen that functional health drinks made with

1. Domestic Registered Patent Publication Registration No. Registration No./Date 1011451060000 (2012.05.04) 2. Domestic Patent Publication No. 1011348110000 (2012.04.02) 3. Domestic Laid-Open Patent Publication Publication No. Provision number/date 1020050012203 (Jan. 31, 2005) 4. Domestic Laid-Open Patent Publication No. 1020130107659 (2013.10.02)

In the prior art, the problem of not being able to consume a lot of neungi mushroom, bellflower, sprouted barley, roundworm, jujube, and noni, which are widely known as health foods, is a problem to be solved by the present invention.

In order to solve the problems with the prior art, the present invention provides domestic patent application Nos. 10-2008-9473, 10-2008-36934, 10-2011-42324, and 10- 2017-0083149 Title of Invention It is an improved method of manufacturing health drinks and health drinks mainly made from neungi mushrooms, and contains a lot of ingredients of neungi mushroom, bellflower, sky horseradish, sprouted barley, roundworm, jujube, and noni, which are widely known as health foods. It is a means for solving the problems to be achieved by the present invention to provide a health drink composition mainly containing neutrophil to be ingested and a method for producing a health drink using the same.

The present invention is composed of neungyi mushroom, bellflower, sky horseradish, sprouted barley, dandelion, jujube, and noni, and the filtrate of various ingredients extracted at high temperature is used as a beverage in order to enjoy ingredients that are difficult to eat in their natural state without burden. It increases the economic value of each material, and it is effective in preventing various geriatric diseases and fatigue as patients with weak stomachs or patients can taste it without burden.

In order to achieve the above object, the present invention is a health drink composition mainly composed of neungi mushroom 500g, bellflower 300g, sky mackerel 200g, sprout barley 100g, dandelion 100g, jujube 300g, noni 100g and 20ℓ of purified water. And it relates to a method of manufacturing a health drink using the same.

The neungi mushroom (Sarcodon aspratus (Berk) S. Ito) used in the present invention grows wild in Korea and Japan in September to October in the humus of broadleaf forests in Korea and Japan, and the diameter of the fungus hairs is an edible mushroom with a size of 15 to 20 cm. Most of the 50-60 tons (1 year) produced in Korea are exported, and because of its high added value compared to other mushrooms, it is a breed that contributes to the income stability of mountain villagers. According to the research results of Mizuno et al. (2000) (Immunopharmacology, Vol. 46, 113-121), various physiologically active functions of neungi mushrooms are revealed. It is a functional food. The water content of neungi mushroom was higher than that of shiitake mushroom, similar to that of oyster mushroom, and the carbohydrate content was lower than that of shiitake and oyster mushroom, and the content of crude protein, crude fat and ash was higher than that of shiitake and oyster mushroom (Sookhee Lee et al., 2003; Neungi mushroom). A Study on the Nutritional Components of Mushrooms, Journal of the Korean Society for Food Storage and Distribution (10:65-69). The main free sugars of neungi mushrooms are glucose, sucrose, trehalose, and xylose, and the content of trehalose is the highest. In addition, it is involved in biological reactions and contains a large amount of amino acids, which are essential components for maintaining life. (alanine), glycine (glycine), aspartic acid (aspatic acid), glutamic acid (glutamic acid) and the like content is abundant. Vitamin C, which helps to remove free radicals and promotes the decomposition of peroxides, also contains a greater amount than turmeric, chrysanthemum, and pumpkin shoots. The mineral content is not only very rich in potassium and sodium, but also has a high content of various minerals such as magnesium and calcium. )

In the present invention, it is preferable to use 500 g of dried neungi mushrooms compared to the total composition.

The bellflower used in the present invention is also called Gilgyeong, Dorat, Gilgyeongchae, Baekyak, Plantain, and Sandflower. It grows in mountains and fields. The roots are thick and the stems grow straight. When cut, a white sap comes out. The height is 40-100 cm.

Leaves are alternate phyllotaxis, long egg-shaped or broad lanceolate, with serrated edges, without petioles. The tip of the leaf is sharp and the bottom is wide. The front side of the leaf is green and the back side is grayish blue, hairless, 4-7cm long and 1.5-4cm wide.

The flowers are white or purple in July-August, blooming upwards, in the shape of a bell with a spreading tip, 4-5cm in diameter, and the tip is divided into 5 parts. The calyx is also divided into 5, and the fork is lanceolate. 5 stamens, 1 pistil, 5 ovaries, and 5 pistils.

The fruit is a capsule, egg-shaped, and ripens with a calyx attached. Propagation is good by seeds. Roots are collected in spring and autumn and eaten raw or as greens. The main component of bellflower is saponin. Gilgyeong, a herbal medicine, is the root that has been peeled off or dried as it is, and is used in oriental medicine for fever, lung heat, tonsillitis, and diarrhea.

Those with white flowers are called white bellflower (for. albiflorum), those with double flowers are called for. duplex, and those with white flowers are called white bellflower (for. leucanthum). The flower language is eternal love. It is distributed in Korea, Japan and China.

[Naver Encyclopedia of Knowledge] Bellflower (Doosan Encyclopedia)

In the present invention, 300 g of bellflower relative to the entire composition was used.

If the amount used is more than 300g compared to the total composition, the unique properties of bellflower are strong and the overall flavor and taste change.

Unlike wild yam or wild yam used in the present invention, it is a vine-like annual plant.

The ripe fruit on a single tree is a plant that usually yields up to one kilogram.

The taste is similar to that of yam, and in terms of efficacy, it is similar to that of yam (sanyak) and tastes similar to that of yam.

Haneul hemp (fruit hemp) has the same ingredients as canned hemp in the ground, but since it is a maize that grows as a fruit, it is easy to grow and can be grown organically without pesticides.

Sky horse (fruit horse) refers to hemp that grows as a fruit. It has the same ingredients as canned hemp on the ground, but has the advantage of being easy to grow and can be grown organically.

Haneulma (fruit hemp) contains abundant mucin and is said to be particularly effective for indigestion. In addition, it is known that it helps to strengthen male stamina enough to be called 'eel in the mountains'. In addition, it contains 3 to 5 times more calcium than regular hemp and contains a large amount of polyphenols, so it is said to have excellent antioxidant action.

Sky horse helps digestion and has a clear effect on chronic gastritis and diarrhea in particular.

Sky horse is rich in mucilage, saponin, starch, etc.

Mucus protects the stomach and treats gastritis, and starch contains a large amount of digestive enzymes to speed up digestion, so it helps digestion and stops diarrhea.

So, taking Sanyak or Haneulma as a health food, it has the effect of protecting the body.

In addition to that, Haneul horse (fruit hemp) can be effective for respiratory health while strengthening the body.

It is good to use when coughing for a long time due to bronchial damage, sputum coming out from asthma, or shortness of breath even with a small movement.

As we age, we naturally lack affection, and even when there is a chronic disease, all functions are reduced. It is good to use the village even at this time,

Also, urinary incontinence, frequent urination, women's treatment, weak energy, etc.

It is good to use hemp when you have these symptoms,

[Source] Naver, Sky Hemp (Berry Hemp) Efficacy| Author Hoengseong Herbs

In the present invention, 200 g of sky horseradish was used compared to the total composition.

If the amount used exceeds 200g compared to the total composition, the unique properties of Haneul horse are strong and the overall aroma and taste change.

If it is less than this, the effect of the sky horse does not appear, so it is appropriate to use 200g.

Sprout barley used in the present invention means young leaves of barley, that is, sprouts of barley, and is called barley shoot. It is a vegetable grown from barley, which was eaten a lot when I was hungry as a guhwang crop. It has excellent effects on improving blood pressure and obesity, so it is called the ultimate blood vessel scavenger. Barley, which is called Neungdongcho, because it is despised because it despises winter, can be said to be a plant with high energy utilization that absorbs weak sunlight in winter and utilizes it for growth. Young leaves that grow more than 10 cm after sprouting from barley lower blood pressure and help treat anemia and diabetes. Growing barley sprouts a lot is not a good thing, and it is best to grow them for about 7 days in summer and 10 to 15 days in winter to be around 10cm tall.

Barley shoots contain a component called policosanol, which increases the good cholesterol, which is a blood vessel scavenger, and makes blood vessels clean, which helps a lot in vascular diseases. It prevents vascular diseases such as high blood pressure, arteriosclerosis, stroke, cardiovascular disease, hyperlipidemia, and anemia. It is also rich in water-soluble dietary fiber, vitamins and minerals, so it is good for gut health and helps skin beautify by detoxifying. In addition, it is effective for cancer prevention, aging prevention, diabetes prevention, triglyceride reduction, and obesity suppression, so it is suitable as a diet food for women. It has a higher calcium content than spinach, making it an even better food for growing children.

[Naver Knowledge Encyclopedia] Barley shoots (Excellent Ingredients Directory)

In the present invention, the amount of sprouted barley used was 100g of sprouted barley per 500g of Neungyi mushroom.

If the amount used is more than 100g per 500g of Neungyi mushroom, the inherent properties of sprouted barley are strong and the overall flavor and taste change.

Dungulle used in the present invention has two different names, such as Macdodonggule, Aegidounggule, Jomdunggule, and Jeju Doonggule, and the medicinal name is okjuk. It grows in mountains and fields. The thick fleshy rhizome extends sideways, and the stem has 6 rhomboid angles, and the tip droops obliquely. The height is 30-60 cm. The leaves are alternate and spread to one side. It is 5-10cm long and 2-5cm wide, has a long oval shape and has no petiole.

From June to July, greenish white flowers with a length of 15-20mm hang on the leaf axil by one or two, and the stalks are joined together at the bottom. There are 6 stamens, attached to the upper part of the tube, and there is a small protrusion on the operating table. The anther is 4mm long, almost the same as the length of the stamens. The fruits are round berries and ripen black in September to October.

Young leaves and rhizomes are edible in spring. The gastric milk of the herbal medicine is the dried rhizome, and in oriental medicine, the rhizome is used for the treatment of alternation, diabetes, and heart failure. It is distributed in Korea, Japan and China.

Thunbergii (var. thunbergii) with glass-like protrusions on the underside of the leaf and 2~2.5cm in length, and var. maximowiczii (var. maximowiczii) when there are many fine protrusions on the veins on the back of the leaf and having 1~4 flowers. , The leaves are 16cm long and 5cm wide, and those with 4 flowers are called P. koreanum, while those with large, hairy undersides and 2-5 flowers are called P. robustum.

It is effective for diabetes by helping to lower blood sugar.

It is also said to help lower blood pressure by constricting the heart in people with a weak heart.

It is also good for skin and bronchial care.

[Naver Encyclopedia of Knowledge] Dungulle (Doosan Encyclopedia)

In the present invention, 100 g of roundworm was used per 500 g of neungyi mushrooms.

If the amount used is more than 100g per 500g of neungyi mushrooms, the inherent properties of the roundworms are strong and the overall flavor and taste change.

The jujube used in the present invention is a kind of fruit opened from a jujube tree. belongs to the buckthorn family.

It is a fruit that has been called by various names such as joe, red joe, daisy, and mulberry, and it is estimated that it is originated from southern Europe and western Asia. The exact timing of when they entered the Korean peninsula is unknown, but there are records that recommended cultivation during the Goryeo Dynasty, suggesting that they were generally introduced through trade before the Goryeo Dynasty.

For reference, jujube belongs to fruit, but not to horticultural products. This is because jujube is classified as a forest product rather than a horticultural product in Korea. This is the same for chestnuts and acorns. Unlike other horticultural crops and agricultural products, these three fruits are under the jurisdiction of the Korea Forest Service, so in Korea, they are generally handled in forestry, not horticultural science.

The size is small compared to other fruits, and it is generally about 2-3 cm, and the weight of freshly harvested fruits is about 10-13 g. The color of raw jujubes on the market is brown. In the past, all green jujubes were picked and cooked in advance, but recently, as the trend of selling raw jujubes as fruits has increased, there are more cases of picking and shipping after they have ripened to red. There is a difference in sugar content between pre-picking and picking after ripening. However, compared to popular fruits such as apples and watermelons, the shelf life of fresh fruits is shorter than that, so there are surprisingly many people who have not tried them. In this case, when they encounter raw jujube, they ask what kind of fruit it is.

Jujubes contain a lot of fructose [3] and have a strong sweetness [4] and sour taste, and are high in sugar. .

The taste is similar to that of an apple, but it has a slightly greenish smell and has relatively little water and is crumbly. The seeds inside are surprisingly large and hard compared to the size of the fruit. Big and beautiful! Even if it is unripe, it starts to taste sweet, and there are cases where it is just picked without knowing it, but you can eat a moderately ripe, light yellow, yellow-green jujube about the size of a thumb. It is also crunchy and delicious! When unripe, it is white or light yellow and hard, but when ripe, it becomes reddish-brown and slightly soft. When buying jujubes, it is best to choose ones with clean skins and a lot of gloss.

It is also known as a medicinal plant. Along with licorice, it is sometimes used to sweeten herbal medicines, and it is often used because it basically harmonizes several herbal ingredients. In general, in oriental medicine, it has a sweet taste and warm properties, and it is useful for a cold stomach or diarrhea by relaxing the stomach. There is a saying, 'If you don't eat jujubes, you will grow old'. For this reason, it is often added with ginseng in summer health foods such as samgyetang, and it is also a fruit that is always added to holidays, weddings, and ceremonies. You've probably heard a lot about things like 'Cheongyi' and 'Hongdong Baekseo'. Fruits are left as they are on defrosts or banquets or made with processed foods such as joran and jujube vinegar, and are often used as a garnish for rice cakes or food.

Dried jujubes are widely used for food, cooking, confectionery, dried fruits, and medicinal purposes. Foods using jujube include honey jujube, samgyetang, jujube porridge, jujube injeolmi, jujube jeonbyeong, jujube tea, and sweets. It is also used to make jujube juice by adding it to soju. It has even been roasted and used as a coffee substitute. Recently, thanks to mass production, it is also used as a raw material for jam or candied, and honey jujube is said to be popular in China, Japan, and Europe.

[Naver Knowledge Encyclopedia] Jujube [Jujube] (Doosan Encyclopedia)

In the present invention, the amount of jujube used was 300 g of jujube per 500 g of Neungyi mushroom.

If the amount used is more than 300g per 500g of Neungyi mushroom, the inherent properties of jujube are strong and the overall flavor and taste change.

The scientific name of the noni used in the present invention is Morinda Citrifolia (Morinda Citrifolia).

It is a plant of the genus Noniaceae of the gentian family. It is a fruit mainly produced in Southeast Asia Vietnam, East Malaysia and the South Pacific, and Hawaii Thai tea.

It is a fruit used for medicinal purposes, and its representative ingredients include proxeronin, nitric oxide, nitrate, iridoid, scopoletin, damnacanthal, etc. For this reason, you can see them selling hard at home shopping, etc. as a health supplement, but... Actually, it is a fruit with a great stench. To what extent, it is a stench that surpasses that infamous durian. Due to the odor, the utility is sluggish, so it is often made into powder or must be processed before use to remove the odor. In the first place, think of it as a crop to be consumed as medicine, not for taste. First of all, except for the smell, the taste is similar to the taste of yoghurt.[1]

In the country of origin, it is generally eaten in the form of juice, sugar and fermented noni-cheong, or imported fruits as processed foods, juice and powder. There are powders made by grinding natural noni powder or freeze-dried powders. In the case of freeze-drying with a high degree of concentration, the content is up to several hundred times higher than that of general natural noni powder, and the price is high due to the equipment. . The freeze-dried powder is mainly produced in the Americas, and is produced in small quantities in Kota Kinabalu and Da Nang in Southeast Asia.

For reference, it is commonly known that the root of noni is Pageukcheon, a herbal medicine. Strictly speaking, the genus (Genus Morinda [2]) is the same, but the species is different. Noni is the fruit of Morinda citrifolia, and Pageukcheon is the root of Morinda officinalis. Noni is called Gyeoksu (檄樹) or Haepageuk (海巴戟) in Chinese characters. The roots of Hoja trees are also called Pagukcheon.

Abundant proxeronine plays a major role in cell recovery and regeneration, and generally shows excellent recovery when supplied to damaged cells due to lack of xeronine. With some misconceptions, it is known as a panacea, which is one of the misconceptions about the ability of cells to recover. Noni is a plant that shows various effects. Its main effect is to relieve arthritis, ulcers, and skin diseases, and it is said to be good for immunity and digestion.

It is said that it is good for men's stamina, as the origin of the name Pagukcheon means that the earth pierces the sky.

In 2004, the FDA issued a warning to the companies making noni juice that it had no proven scientific effect. In addition to this, in other documents, ingredients that have a health effect have not been verified.

Due to the high amount of potassium, toxicity can be a concern during long-term use. Pregnant women are strictly prohibited, and noni has traditionally been prescribed as an abortion drug in the country of origin.

[Naver Encyclopedia] Noni

In the present invention, the amount of noni used was 100 g of noni per 500 g of neungi mushroom.

If the amount used is more than 100g per 500g of neungi mushroom, the unique properties of noni are strong and the overall flavor and taste change.

Hereinafter, the present invention will be described in detail through examples.

Example

500g of washed and dried neungi mushrooms, 300g of bellflower, 200g of sagebrush, 100g of sprouted barley, 100g of green peas, 300g of jujube, and 100g of noni, heated 20 liters of purified water in a container at 100℃ for 7 hours, filtered, and the filtrate It was packaged in a container of the desired capacity using the neungyi mushroom to prepare a health drink mainly.

The health drink composition mainly containing neungyi mushrooms prepared as described above is

It can be seen that the composition is composed of 500 g of neungi mushroom, 300 g of bellflower, 200 g of sagebrush, 100 g of sprouted barley, 100 g of dandelion, 300 g of jujube, 100 g of noni, and 20 liters of purified water.

Experimental Example 1

After tasting the health drink mainly made from neungi mushroom prepared in the above example, 20 trained sensory evaluation personnel were subjected to a sensory test for self-stamina or fatigue. The sensory test was simply performed on the degree of fatigue or physical recovery.

Evaluation items After 4 hours of tasting After 22 hours of tasting 3 times a day After tasting 9 times for 3 days 24
after time has elapsed Example no response feel a bit good slightly good traditional herbal tea no response feel a bit good slightly good traditional green tea no response no response feel a bit good traditional oyster mushroom
Health drink (Patent Registration No. 10-1422611) no response feel a bit good slightly good

This is because each person is different for each body type and constitution, but overall, it can be seen that the health drink of the present invention is similar to or slightly better than the conventional herbal tea.

Experimental Example 2 (sensory test)

A sensory test was conducted on 20 trained sensory evaluation personnel for a health drink mainly made from neungi mushroom prepared in the above example. The sensory test was conducted for preference and the like.

Evaluation items symbol intensity of incense note Example 4.2 4.3 traditional herbal tea 3.8 3.2 traditional green tea 4.0 4.1 traditional oyster mushroom
Health drink (Patent Registration No. 10-1422611) 4.2 4.1

Sensory rating - 1: Very bad, very weak

2: bad, weak

3: Normal

4: good, strong

As a result of the sensory test, it was found that the health drink mainly containing neungi mushroom of the present invention had a harmonious overall taste, and the intensity of the flavor of each material was slightly strong.

Experimental Example 3

Heavy metal contribution method of inspection note Example not detected atomic absorption analysis and
USP 23

Experimental Example 4

Whether lead is detected method of inspection note Example not detected Atomic Absorption Analysis

Claims (2)

In the manufacturing method of a health drink mainly using neungi mushroom,
500g of washed and dried neungi mushrooms, 300g of bellflower, 200g of sagebrush, 100g of sprouted barley, 100g of sagebrush, 300g of jujube, and 100g of noni, heated 20 liters of purified water in a container at 100°C for 7 hours, filtered, and the filtrate A method of manufacturing a health drink mainly using neungyi mushrooms, characterized in that it is packaged and manufactured in a container of a desired capacity using
In the composition of a health drink mainly composed of oyster mushroom,
A health drink composition mainly containing neungi mushrooms, characterized in that it is composed of 500 g of neungi mushroom, 300 g of bellflower, 200 g of sagebrush, 100 g of sprouted barley, 100 g of sagebrush, 300 g of jujube, 100 g of noni and 20 liters of purified water.