KR102342590B1 - Method for manufacturing functional drink momordica charantia is an active ingredient and functional drink using same - Google Patents

Abstract

The present invention relates to a method for producing a functional beverage using a bitter gourd mixed extract as an active ingredient and to a functional beverage using the same, particularly by mixing fermented plum vinegar with raw onion and raw makgeolli in Yeoju and pork potatoes to provide a savory taste. Not only can it increase the edibility and palatability of Yeoju in all age groups, but it also contains Hwangchil tree, which helps bone regeneration, so that it can be induced as a health drink in the teens and 20s in the growing phase.

Description

Manufacturing method of functional drink using bitter gourd mixed extract as an active ingredient and functional drink using same

The present invention relates to a method for producing a functional drink using a bitter gourd mixed extract as an active ingredient and a functional drink using the same, and more particularly, to a pork potato that provides bitter taste and plum vinegar fermented through raw onion and raw makgeolli in Yeoju. It is effective to increase the edibility and palatability of bitter gourd in all age groups by mixing It relates to a method for producing a functional beverage as an ingredient and a functional beverage using the same.

In general, bitter gourd (Momordica charantia L) is a vegetable or medicinal plant belonging to the Cucurbitaceae family. It is called melon, and the fruit is green when it is young and turns orange when it is more mature. Later, the flesh bursts to expose the red agaric skin, and the seeds are generally brown. In Japan, China and Southeast Asia, the immature fruits are mainly eaten Although cultivated, the young leaves are also used for food.

In addition, bitter gourd, which has been planted as an ornamental on house fences in Korea since ancient times, has recently been used as a variety of health food in some developed countries such as the United States and Europe. It has functions of stomach and intestines, and in traditional medicine in Southeast Asia, it has been used as a food effective for skin diseases, night blindness, parasites, rheumatism, gout, and body weakness.

In addition, research on the composition of bitter gourd has been conducted since the 1960s, and various types of primary and secondary metabolites have been isolated from fruits, leaves, stems, roots, and seeds. Various primary and secondary metabolites such as essential oils, flavonoids, phenolic acids, glycosides, and cryterpenes, and especially unripe fruits are known to be rich in vitamin C and vitamin A. Among the secondary metabolites contained in bitter gourd, cucurbitane- Type triterpenoids have been known as major functional substances, and those substances have been studied to have anti-obesity effects. Charantin is a type of cucurbitane-type triterpenoid isolated from bitter gourd. It is known to be effective in lowering blood sugar, and bitter taste of bitter gourd contains plant sterol glycosides, many kinds of amino acids, galactronic acid, citrulline, and pectin. In particular, it has been reported that caranthin, a peptide substance called plant insulin, plays a role in lowering blood sugar by activating beta cells, which play a decisive role in insulin secretion, and promoting insulin secretion.

As a prior art using bitter gourd having the above active ingredients, Korean Patent Registration No. 10-1200344 discloses the steps of washing the bitter gourd and then cutting it into small pieces; The cut seed bitter gourd is mixed with brown sugar in a 1:1 ratio and fermented for 5 to 6 months, or the cut seed-containing gourd is mixed with distilled water in a 1:1 ratio and heated at 60 to 80°C for 10 to 12 bathing for hours; And a method for producing a functional beverage for lowering blood sugar, characterized in that it comprises the step of adding and mixing pig potato extract, black ginseng extract, mulberry leaf extract and bellflower extract to the fermented bitter melon fermented broth or bitter gourd liquid.

However, in the prior art, by mixing and fermenting bitter gourd with sugar, the characteristic bitter taste of bitter melon remains and the artificial sweetness of sugar is strongly felt. Pig potato extract, black ginseng extract, mulberry leaf extract and bellflower extract are added to, mixed There was a problem that the overall feeling of eating was greatly reduced as the bitter and astringent taste became stronger according to the seasoning.

In consideration of the above problems, the present applicant has applied for and has been registered for "a beverage based on a mixed extract of bitter gourd and a manufacturing method thereof (Republic of Korea Patent No. 1719241)", which can increase the taste by removing the bitter taste of bitter melon. .

This "beverage based on the mixed extract of bitter gourd" is 100 parts by weight of dried bitter melon, 100 parts by weight of burdock, 50 parts by weight of lotus leaf, and 50 parts by weight of cucurbita leaf in 40 times the weight of bitter gourd in water for 4 hours. After heating to ℃, cooling it at room temperature for 7 hours, heating it again at 100℃ for 4 hours to extract water, and aging it at 20℃ in the aging room for 14 days to prepare a bitter gourd mixed extract Then, prepare pear juice and onion juice, mix 25 parts by weight each of Chrysanthemum, Ogapi, Gujiza and Schisandra, put in 15 times the weight of Chrysanthemum, in water, and heat at 100° C. for 6 hours to prepare herbal medicine extract. 15 parts by weight of pear juice, 8 parts by weight of onion juice, and 12 parts by weight of oriental medicinal herb extract were mixed with 100 parts by weight of the bitter gourd mixed extract, and then heated to 100° C. for 4 hours, and Myongwolcho dry powder and Myongnamul dry powder were mixed at 1:08. 7 parts by weight of functional additives mixed in a weight ratio were mixed and agitated, and there was a problem in that taste, flavor, and taste were inferior to those in their 40s and 60s compared to those in their teens and 30s.

Therefore, there is a demand for a functional beverage containing the mixed extract of bitter gourd as an active ingredient, which can improve taste, aroma, and eating sensation evenly across all age groups, and in particular, can be induced as a health drink in the teens to 20s in the growing phase.

Republic of Korea Patent No. 1719241 Republic of Korea Patent No. 1719241

The present invention has been devised in view of the above problems, and the object of the present invention is to mix fermented plum vinegar with raw onion and raw makgeolli in Yeoju and pork potatoes to provide a savory taste, so that all age groups can eat bitter gourd. A method for producing a functional beverage using a bitter gourd mixed extract as an active ingredient, which can improve performance and palatability, as well as include Hwangchil tree, which helps bone regeneration, to induce healthy beverages in teens and 20s in the growing phase, and To provide a functional beverage using the same.

According to the characteristics for achieving the above object, the first invention relates to a method for producing a functional beverage using a bitter gourd mixed extract as an active ingredient. ~ 60 parts by weight of the mixture is added to 300 parts by weight of water, heated for a certain period of time, and then aged to obtain the first bitter gourd mixed extract; step S10; and mixed plum and sugar in a 3:1 weight ratio for a certain period Step S20 to obtain an aged plum vinegar extract by adding 15 to 25 parts by weight of fresh makgeolli with an alcohol concentration of 8% to 15% to 100 parts by weight of the fermented plum juice during the first fermentation; and, to 100 parts by weight of the first bitter gourd mixed extract Step S30 of mixing 3 to 8 parts by weight of the plum vinegar extract to obtain a second bitter gourd mixed extract; and 20 to 30 parts by weight of Cuji mulberry, which is a functional additive in 100 parts by weight of the second bitter gourd mixed extract, mixed with leaves and wood , 10 to 20 parts by weight of Hwangchil tree mixed with leaves and stems, 8 to 10 parts by weight of hyssop, 8 to 10 parts by weight of Tobokryeong (Chungmigrae root), and 6.5 to 8.5 parts by weight of Yugeun skin 50 parts by weight It is characterized in that it comprises a; step S40 to complete the concentrated functional beverage by distillation after adding to parts by weight.

In the second invention, in the first invention, 0.0025 to 0.0075 parts by weight of the dried stevia leaves are added to 100 parts by weight of the second mixed extract of bitter gourd in step S40 to alleviate antioxidant and bitter taste of bitter gourd. .

In the third invention, in the first invention, in step S10, the mixture put in water is heated at a temperature of 100 to 110° C. for 24 hours and cooled at room temperature, and then the liquid material from which the solid material is removed is heated at a temperature of 12 to 20° C. It is characterized in that the first bitter gourd mixed extract is obtained by aging for 60 to 80 hours in an aging room.

In the fourth invention, in the first invention, the fermented plum in step S20 is obtained by fermenting plums mixed with sugar for 5 to 10 days, and the plum vinegar extract is obtained by fermenting plum fermented liquid in which raw makgeolli is added in an aging room 2-3 It is characterized in that it is obtained by fermentation and aging at a temperature range of 12 to 20 ° C.

In the fifth invention, in the first invention, step S40 is 20 to 30 parts by weight of Kujippong mixed with leaves and trees, which are functional additives, in 100 parts by weight of the second bitter gourd mixed extract, and 10 to 30 parts by weight of hwangchil tree mixed with leaves and stems. After mixing 20 parts by weight, 8 to 10 parts by weight of Tobokryeong (Chung mirae root), and 6.5 to 8.5 parts by weight of Eugeun skin, it is added to 50 parts by weight of water, and then heated at a temperature of 100 to 110° C. for 20 to 30 hours. Thus, after removing the solid material, it is characterized in that it is distilled at a temperature of 70 to 80 ℃ for 40 to 60 hours to complete a concentrated functional beverage.

The sixth invention is characterized in that it is a functional beverage using a method for producing a functional beverage comprising as an active ingredient any one of the mixed extract of bitter gourd selected from the first to fifth inventions.

According to the method for manufacturing a functional drink using the bitter gourd mixed extract as an active ingredient of the present invention and a functional drink using the same, plum vinegar, pork potato and cucurbitong are mixed in a certain ratio in the bitter gourd mixed extract, so that the savory taste and flavor are increased and The sweetness neutralizes the bitterness and astringency of the bitter gourd mixed extract, so that the bitterness and astringency are hardly felt.

In addition, the scent and taste of plum improves the overall feeling of eating, which has the effect of improving the feeling of eating and ready-made for all age groups.

In addition, it contains hwangchil tree, which helps bone regeneration, and eugeunpi and Tobongryeong, which help to relieve inflammation, so it has the effect of inducing health drinks in the teens to 20s in the growing phase.

1 is a flowchart of a method for manufacturing a functional beverage using a bitter gourd mixed extract as an active ingredient according to the present invention.

The following objects, other objects, features and advantages of the present invention will be readily understood through the following preferred embodiments in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms.

Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

Embodiments described and illustrated herein also include complementary embodiments thereof.

In this specification, the singular also includes the plural unless specifically stated otherwise in the phrase. As used herein, the terms 'comprise' and/or 'comprising' do not exclude the presence or addition of one or more other components.

Hereinafter, the present invention will be described in detail with reference to the drawings. In describing the specific embodiments below, various specific contents have been prepared to more specifically explain and help the understanding of the invention. However, a reader having enough knowledge in this field to understand the present invention can recognize that it can be used without these various specific details. In some cases, it is mentioned in advance that parts which are commonly known and not largely related to the invention in describing the invention are not described in order to avoid confusion in describing the invention.

Hereinafter, a method for producing a functional beverage using the bitter gourd mixed extract as an active ingredient according to the present invention will be described in detail together with the accompanying drawings.

1 is a flowchart of a method for manufacturing a functional beverage using a bitter gourd mixed extract as an active ingredient according to the present invention.

As shown in FIG. 1, the present invention mixes fermented plum vinegar with raw onion and raw makgeolli in Yeoju and pork potatoes that provide a savory taste to increase the edibility and palatability of Yeoju in all age groups. It relates to a manufacturing method of a functional beverage using a bitter gourd mixed extract as an active ingredient, which includes Hwangchil tree, which helps bone regeneration, so that it can be induced as a health drink for teenagers and 20s in the growing stage.

The manufacturing method of a functional beverage using the bitter gourd mixed extract of the present invention as an active ingredient is largely composed of steps S10 to S50.

Step S10:

In step S10, a mixture of 100 parts by weight of pork potato and 50 to 60 parts by weight of raw onion is added to 100 parts by weight of bitter gourd to 300 parts by weight of water, and then heated for a certain period of time and then aged to obtain a first bitter gourd mixed extract.

In more detail, the mixture put into water is heated at a temperature range of 100 to 110 ° C for 24 hours and cooled at room temperature, and then the liquid material from which the solid material is removed is aged for 60 to 80 hours in an aging room at a temperature range of 12 to 20 ° C. 1 Bitter gourd mixed extract can be obtained.

Here, if the first bitter gourd mixed extract is aged for less than 60 hours, the bitter and astringent taste of the bitter gourd remains as it is because the ripening is not performed properly.

In addition, it is preferable that the bitter gourd, pork potato, and raw onion are washed with water and cut to a certain size and then dried.

The first bitter gourd mixed extract is made from bitter gourd as a main raw material, and the bitter gourd is a vegetable or medicinal plant belonging to the Cucurbitaceae family, and the stem is thin and long and rolled up by tendrils, and the fruit part is used for food. It contains ingredients such as tin and contains a lot of vitamin C, so it is known to have excellent effects on diabetic patients and high blood pressure. These ingredients are known to have excellent blood sugar-lowering properties, and their bitter taste stimulates the stomach to promote the secretion of digestive juices, and has gastric and intestinal functions. Charantin, a peptide substance also called plant insulin, It is reported to play a role in lowering blood sugar by activating beta cells, which play a decisive role in insulin secretion, and promoting insulin secretion. , not only in an amount equivalent to about 13 times that of a lemon, but also has a characteristic that it is hardly destroyed even when heated because it is contained in the juicy flesh.

The "inulin" component contained in the pork potato has good blood sugar control, so it is called natural insulin, and it increases the intestinal lactic acid bacteria by 5 to 10 times while reducing harmful bacteria, and also promotes the metabolism of beneficial bifidobacteria to improve the intestinal environment. It has the effect of doing

This pork potato is to provide a savory taste to the first mixed extract of leeks, and is added in a 1:1 ratio with bitter melon.

In addition, raw onion dissolves unnecessary fat and cholesterol in the blood to prevent arteriosclerosis and hyperlipidemia, and in particular, it can prevent the formation of blood clots.

If the amount of raw onion is less than 50 parts by weight based on 100 parts by weight of bitter gourd, it is not preferable because the efficacy of raw onion and bitter taste of bitter gourd cannot be neutralized. It is undesirable because it has a problem of causing heartburn by putting a burden on the stomach.

Step S20:

Step S20 is to improve edibility and palatability along with alleviating the bitter taste of the first bitter melon extract through the plum vinegar extract.

This plum vinegar extract is obtained after aging and fermentation by adding 15 to 25 parts by weight of fresh makgeolli with an alcohol concentration of 8% to 15% to 100 parts by weight of fermented plum, which is first fermented for a certain period of time by mixing plums and sugar in a 3:1 weight ratio. can do.

The sugar in the fermented plum in step S20 is to neutralize the sour taste of plum, and is obtained by primary fermentation for 5 to 10 days.

And the plum vinegar extract can be obtained by fermenting and aging the fermented plum juice in which raw makgeolli is added at a temperature range of 12 to 20° C. for 2-3 days in an aging room.

Here, when raw makgeolli is 15 parts by weight or less, the fermentation effect and blood circulation effect are insignificant, which is not preferable, and when it is 25 parts by weight or more, it is not preferable because the taste of alcohol is strong and the feeling of eating is deteriorated.

In addition, when the temperature range of the aging room is 12° C. or less, it is not preferable because fermentation and aging are not well.

Step S30:

In step S30, 3 to 8 parts by weight of the plum vinegar extract are mixed with 100 parts by weight of the first mixed extract of bitter gourd to obtain a second mixed extract with bitter taste of bitter melon removed.

Here, when the amount of the plum vinegar extract is 3 parts by weight or less, it is not preferable because the digestive function of the plum vinegar extract, the effect of discharging body waste, the effect of dissolving fat, and the effect of removing the bitter taste of bitter melon are insignificant, and when more than 8 parts by weight, sour taste This is not preferable because it is too strong and the feeling of eating is reduced.

Step S40:

Step S40 is 20 to 30 parts by weight of Cuji mulberry mixed with leaves and trees, which are functional additives, 10 to 20 parts by weight of hwangchil tree mixed with leaves and stems, and 8 to 10 parts by weight of hyssop in 100 parts by weight of the second bitter gourd mixed extract Buwa, 8 to 10 parts by weight of Tobokryeong (Chungmigrae root) and 6.5 to 8.5 parts by weight of Yugeunpi are mixed, added to 50 parts by weight of water, and distilled to complete a concentrated functional beverage.

At this time, the second mixed extract of bitter gourd is concentrated by heating at a temperature range of 100 to 110° C. for 20 to 30 hours, removing solid substances, and then distilling at a temperature range of 70 to 80° C. for 40 to 60 hours.

Here, the heating temperature range and heating time are for maximally extracting the active ingredients of cucurbita, hwangchil tree, hyssop, tobokryeong, and eugeunpi, and the distillation time and temperature range can be adjusted in the corresponding range according to the concentration of the functional beverage.

Here, the Cuji mulberry leaf contains flavonoids such as morin and rutin, which are excellent for anti-cancer effects, and contain a large amount of components such as aspartic acid, glutamic acid, and riboflavin. It contains vitamin C, which is good for recovery from fatigue and hardening of arteries, and has the effect of strengthening capillaries.

And the mulberry tree has efficacy in uterine cancer, poor circulation, menstrual irregularity, arthritis, neuralgia, and inflammation relief.

In the present invention, kkujippong mixed with leaves and trees is a raw material to harmonize the delicious taste and aroma of the second mixed extract with 20 to 30 parts by weight based on 100 parts by weight of the second mixed extract with bitter gourd, but added in an amount of 20 parts by weight or less It is undesirable because, in addition to various effective effects of the Cujippong component, the inflammatory relief effect and the savory taste and flavor are insignificant, if it is more than 30 parts by weight, the astringent taste, bitter taste and grassy flavor become strong, which is undesirable because it causes a feeling of rejection when eating.

The scientific name of Hwangchil tree is Dendropanax. It is a tree with the international scientific name of Dendro (tree) + Panax (cure for all diseases). As a raw material that promotes calcium deposition and is effective for bone regeneration, improves liver function, and has antibacterial and cholesterol-decomposing effects, 10 to 20 parts by weight are added and mixed with respect to 100 parts by weight of the second bitter gourd mixed extract, at this time 10 When added in an amount of less than 20 parts by weight, various effective effects are insignificant, which is not preferable, and when it is added in an amount of 20 parts by weight or more, a characteristic flavor and astringency are generated, which is not preferable.

The hyssop is good for bones and muscles, and is effective in various joint diseases such as rheumatoid arthritis and osteoarthritis. effective in action.

When the amount of the hyssop is less than 8 parts by weight based on 100 parts by weight of the second bitter gourd mixed extract, the effective effect is insignificant and undesirable.

The Tobokryeong uses rhizomes, and contains parillin, smilacin, and saponin components, and has effects such as inflammation, diuresis, detoxification, and wind, 8 parts by weight based on 100 parts by weight of the second bitter gourd mixed extract In the case of less than, the effective effect is insignificant, and it is not preferable, and when it is 10 parts by weight or more, it is not preferable because it affects other additives.

The eugeunpi is made of elm root bark, and is effective in alleviating inflammation, such as rhinitis, gastritis, gastric ulcer, colitis, and other skin diseases such as diuretic wear, digestion promotion, and atopic dermatitis.

If the amount is 6.5 parts by weight or less based on 100 parts by weight of the second bitter gourd mixed extract, the effective effect is insignificant and is not preferable, and when it is 8.5 parts by weight or more, it is not preferable because it affects other additives.

Meanwhile, in step S40, 0.0025 to 0.0075 parts by weight of dried stevia leaves are added to 100 parts by weight of the second bitter gourd mixed extract to alleviate antioxidant and bitter taste of bitter gourd.

The stevia leaf is used as a natural sweetener because it contains a sweetener called stevioside in addition to sugar substitute, antioxidant effect, hepatitis C suppression and efficacy. , 0.0025 parts by weight or less is not preferable because the effect of removing bitterness is insignificant.

<Example 1>

A functional beverage was completed by using steps S10 to S50 of the method for producing a functional beverage using the bitter gourd mixed extract of the present invention as an active ingredient.

<Example 2>

A functional beverage was completed by adding 0.0025 to 0.0075 parts by weight of stevia leaves dried in Example 1.

<Comparative Example 1>

100 parts by weight of dried bitter melon, 100 parts by weight of burdock, 50 parts by weight of lotus leaf, and 50 parts by weight of cucurbita leaf, put in 40 times the weight of bitter gourd in water, heated to 100° C. for 4 hours, and cooled at room temperature for 7 hours. Then, it is heated to 100℃ for 4 hours to extract water and aged at 20℃ for 14 days in a maturation room to prepare a mixed extract of bitter gourd. 25 parts by weight of each of scallops, ginseng, and omija are mixed, put in 15 times the weight of chrysanthemum, and heated at 100° C. for 6 hours to prepare a herbal medicine extract, and then 15 parts by weight of pear juice in 100 parts by weight of the bitter gourd mixed extract After mixing 8 parts by weight of onion juice and 12 parts by weight of herbal extracts, heating at 100° C. for 4 hours, and mixing and stirring 7 parts by weight of functional additives in which Myeongwolcho dry powder and Myeongwolcho dry powder are mixed in a weight ratio of 1:08. Healthy drink completed

< Sensory evaluation >

A total of 60 subjects were selected for evaluation, 5 males and females in their 10s and 60s, and the beverages of Examples 1 and 2 and Comparative Example 1 were rated 1 point (very bad) to 10 points (very bad) in terms of taste, aroma, and overall taste ( [Table 1] shows the average value of sensory evaluation for each age group by performing sensory evaluation 5 times using the 10-point scoring method

Evaluation items division by age teenager 20's 30's 40's 50's 60's
taste Example 1 8.3 8.2 8.0 8.1 8.2 8.3 - Example 2 8.5 8.2 8.1 7.9 8.2 8.0 - Comparative Example 1 7.0 7.2 7.7 8.0 8.4 8.3 -
incense Example 1 8.1 8.0 8.1 8.0 8.2 8.2 - Example 2 8.2 8.1 8.0 8.0 8.2 8.2 - Comparative Example 1 7.2 7.6 8.0 8.6 8.4 8.3 - overall taste Example 1 8.3 8.2 8.0 8.0 8.2 8.2 - Example 2 8.4 8.3 8.1 8.1 8.2 8.0 - Comparative Example 1 7.2 7.4 8.0 8.2 8.2 8.3 -

As shown in <Table 1>, in the taste and aroma, the drink of Example 1 was mixed with bitter gourd mixed extract with plum vinegar, pork potato, and cucurbiton at a certain ratio to increase the savory taste and aroma, and the sweetness of raw onion mixed with bitter melon. By neutralizing the bitterness and astringency of the extract, the bitterness and astringency were hardly felt. In particular, the overall taste and taste of plums were evaluated higher in the teens and 30s than in Comparative Example 1.

In addition, in the case of Example 2, it was found that Example 1 was better in overall taste and taste through the stevia leaf added as a natural sweetener in the teens, but there was no significant difference in the flavor as in Example 1. there was.

Therefore, since the present invention contains hwangchil tree which helps bone regeneration, and eugeunpi and tobongryeong that help to relieve inflammation, it has a characteristic that it can be induced as a health drink in the teens to 20s in the growing phase.

The embodiments described in this specification and the configurations shown in the drawings are merely the most preferred embodiment of the present invention and do not represent all the technical spirit of the present invention, so various equivalents that can be substituted for them at the time of the present application It should be understood that there may be variations and examples.

Claims (6)

S10 step of adding a mixture of 100 parts by weight of pork potato and 50 to 60 parts by weight of raw onion to 100 parts by weight of bitter gourd, added to 300 parts by weight of water, heated for a certain period of time, and then aged to obtain a first mixed extract of bitter gourd;
S20 to obtain an aged plum vinegar extract by adding 15 to 25 parts by weight of fresh makgeolli with an alcohol concentration of 8% to 15% to 100 parts by weight of a fermented plum solution first fermented for a certain period of time by mixing plums and sugar in a 3:1 weight ratio step;
Step S30 of mixing 3 to 8 parts by weight of the plum vinegar extract to 100 parts by weight of the first mixed extract of bitter gourd to obtain a second mixed extract of bitter melon;
20 to 30 parts by weight of Cuji mulberry mixed with leaves and trees, which are functional additives, 10 to 20 parts by weight of hwangchil tree mixed with leaves and stems, 8 to 10 parts by weight of hyssop, and 100 parts by weight of the second bitter gourd mixed extract S40 step of distilling 8 to 10 parts by weight of Tobokryeong (Chungmigrae root) and 6.5 to 8.5 parts by weight of Eugeunpi in a mixture of 50 parts by weight of water and then distilling to complete a concentrated functional beverage; characterized by including; A method for producing a functional beverage using a bitter gourd mixed extract as an active ingredient.
According to claim 1,
Functional beverage using a bitter gourd extract as an active ingredient, comprising 0.0025 to 0.0075 parts by weight of dried stevia leaves added to 100 parts by weight of the second bitter gourd extract in step S40 to alleviate antioxidant and bitter taste of bitter melon manufacturing method.
According to claim 1,
In step S10, the mixture put into water is heated at a temperature of 100 to 110° C. for 24 hours, cooled at room temperature, and then the liquid material from which the solid material is removed is aged for 60 to 80 hours in an aging room at a temperature of 12 to 20° C. 1 A method for producing a functional beverage using a bitter gourd mixed extract as an active ingredient, characterized in that it is obtained.
According to claim 1,
The fermented plum in step S20 is obtained by fermenting plums mixed with sugar for 5 to 10 days,
The plum vinegar extract is a method of producing a functional beverage using a bitter gourd mixed extract as an active ingredient, characterized in that it is obtained by fermenting and aging the fermented plum juice in which raw makgeolli is put in at a temperature range of 12 to 20 ° C. for 2-3 days.
According to claim 1,
Step S40 is 20 to 30 parts by weight of Cuji mulberry mixed with leaves and trees, which are functional additives, 10 to 20 parts by weight of hwangchil tree mixed with leaves and stems, and 8 to 10 parts by weight of hyssop in 100 parts by weight of the second bitter gourd mixed extract After adding to 50 parts by weight of water in a state of mixing 8 to 10 parts by weight of Buwa, Tobokryeong (Chungmigrae root) and 6.5 to 8.5 parts by weight of Eugeunpi,
The active ingredient is a bitter gourd mixed extract, which is heated at a temperature of 100 to 110°C for 20 to 30 hours to remove solid substances, and then distilled at a temperature of 70 to 80°C for 40 to 60 hours to complete a concentrated functional beverage. A method for producing a functional beverage.
A functional beverage using the method for producing a functional beverage using the mixed extract of any one of claims 1 to 5 as an active ingredient.

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