KR102491108B1 - Manufacturing process for rice syrup by using red ginseng and red ginseng rice syrup thereby the same that - Google Patents

Abstract

The present invention relates to a method for manufacturing red ginseng grain syrup and a red ginseng grain syrup manufactured using the same, comprising a powdering step of drying and pulverizing red ginseng and stevia; Preparing a herbal extract by boiling the medicinal material to produce an extract; Vegetable extract preparation step of making an extract by boiling vegetables; Mixing step of mixing medicinal extract, vegetable extract rice and malt; A fermentation step of fermenting after the mixing step; Preparation of red ginseng syrup comprising a mixed extract preparation step of preparing a mixed extract by separating rice and malt after the fermentation step and a heating step of adding red ginseng and stevia powder obtained from the powdering step to the mixed extract and heating in a water bath method can be provided.

Description

Manufacturing process for rice syrup by using red ginseng and red ginseng rice syrup thereby the same that}

The present invention relates to a method for preparing red ginseng grain syrup and red ginseng grain syrup prepared using the same, and more particularly, to a method for manufacturing red ginseng grain syrup by mixing red ginseng, stevia, medicinal materials and vegetable extracts.

In general, red ginseng has excellent effects on immunity improvement, fatigue recovery, memory improvement, blood circulation improvement, and antioxidant effect.

In the manufacturing process of red ginseng, various new physiologically active ingredients that are good for our body are created. These ingredients are unique ingredients of red ginseng that are not found in fresh ginseng or white ginseng. In the process of steaming as a processed product of ginseng, toxins in raw ginseng are removed and new physiologically active components beneficial to the body are created. Ingredients) will contain ingredients.

In this way, during the manufacturing process of red ginseng, the chemical structure of ginsenosides, which play a major pharmacological role in ginseng, changes. About 10 ingredients, which were extremely insignificant, are newly created or the content is increased several times.

Such red ginseng is usually extracted in the form of an extract and produced as a product that consumers can drink.

As a result, red ginseng is discarded after being extracted as an extract, and since these red ginseng by-products contain ginsenoside, which is the main component of red ginseng, it is necessary to utilize them.

In order to solve the above problems, the present invention manufactures red ginseng grain syrup using red ginseng by-products that are discarded after extracting red ginseng extract, so that useful ingredients are contained in a large amount in an undestroyed state, and the unique flavor of each material is sufficiently contained, and the color and taste An excellent red ginseng syrup can be prepared.

In order to solve the above problems, the method for manufacturing red ginseng grain extract according to an embodiment of the present invention includes a powdering step of drying and powdering red ginseng and stevia; Preparing a herbal extract by boiling the medicinal material to produce an extract; Vegetable extract preparation step of making an extract by boiling vegetables; Mixing step of mixing medicinal extract, vegetable extract rice and malt; A fermentation step of fermenting after the mixing step; It may include a mixed extract preparation step of preparing a mixed extract by separating rice and malt after the fermentation step, and a heating step of adding red ginseng and stevia powder obtained from the powdering step to the mixed extract and heating in a water bath.

In addition, the medicinal material may include goji berry and omija.

In addition, the medicine may further include one or more of mint, shovel, uiyiin and baekduong.

In addition, the vegetable may include ginger, onion and radish.

In addition, the vegetable may further include one of mugwort, jujube, parsnip, and ice plant.

In addition, in the mixing step, 30 to 40 parts by weight of the herb extract, 10 to 20 parts by weight of the vegetable extract, and 8 to 12 parts by weight of the rice may be mixed.

In the heating step, 60 to 70 parts by weight of the mixed extract, 25 to 35 parts by weight of red ginseng powder, and 2 to 8 parts by weight of stevia powder may be mixed and heated.

In addition, the heating step may be characterized by heating at 50 to 70 ° C. for 4 to 8 hours.

In addition, red ginseng grain syrup prepared by the method for manufacturing red ginseng grain syrup according to an embodiment of the present invention can be provided.

The method for manufacturing red ginseng grain syrup according to the embodiment of the present invention as described above and the red ginseng grain syrup prepared using the same can be prepared by preparing red ginseng grain syrup using red ginseng by-products, thereby producing red ginseng grain syrup rich in ginsenoside, the main component of red ginseng.

In addition, by adding herbal extracts and vegetable extracts, red ginseng syrup rich in taste and nutrients can be prepared.

1 is a flowchart schematically showing a method for manufacturing red ginseng grain syrup according to an embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to specific embodiments, and various transformations may be applied and various embodiments may be applied. In addition, the content described below should be understood to include all conversions, equivalents, or substitutes included in the spirit and scope of the present invention.

In the following description, terms such as first and second are terms used to describe various components, and are not limited in meaning per se, and are used only for the purpose of distinguishing one component from another.

Like reference numbers used throughout this specification indicate like elements.

Singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. In addition, terms such as "include", "include" or "have" described below are intended to designate that features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist. should be construed, and understood not to preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the present application, it should not be interpreted in an ideal or excessively formal meaning. don't

In addition, in the description with reference to the accompanying drawings, the same reference numerals are given to the same components regardless of reference numerals, and overlapping descriptions thereof will be omitted. In describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted.

Hereinafter, an embodiment of the present invention will be described in detail with reference to FIG. 1 attached.

1 is a flowchart schematically illustrating a method for manufacturing red ginseng grain syrup according to an embodiment of the present invention, as shown in FIG. 1.

Referring to FIG. 1, the method for manufacturing red ginseng grain syrup according to an embodiment of the present invention includes a powdering step (S10), a medicinal material extract manufacturing step (S20), a vegetable extract manufacturing step (S30), a mixing step (S40), and a fermentation step ( S50), a mixed extract preparation step (S60) and a heating step (S70).

First, the powdering step (S10) is a step of drying and powdering red ginseng and stevia.

At this time, it is most preferable to use red ginseng in the form of red ginseng by-products left after extracting red ginseng extract, but it is not limited thereto, and various types of red ginseng may be used.

In addition, red ginseng can be dried at 50 to 70 ° C for 60 to 80 hours, and most preferably dried at 60 ° C for 72 hours, but is not limited thereto.

At this time, when red ginseng is dried below the lower limit, it is difficult to pulverize red ginseng because it is not sufficiently dried, and when dried above the upper limit, useful components contained in red ginseng may be destroyed, which is not preferable. .

Red ginseng dried under these conditions can be used after being pulverized through a high-speed grinder.

Stevia contains 6 to 7% of the weight of stevioside as a major sweetening component, and the content of stevioside varies greatly depending on the individual.

Stevioside is 250 times sweeter than sugar and is a non-carcinogenic or non-caloric sugar substitute sweetener used in seafood, pickles, vegetables, desserts, beverages and confectionery. It is in the limelight as a low-glycemic sweetener for tooth decay patients.

In the present invention, stevia may be used in a commercially available powder form, and it is most preferable to use dried stevia powdered through a high-speed mill, but is not limited thereto.

The herbal extract preparation step (S20) is a step of preparing an extract by boiling the medicinal material. After boiling the medicinal material in water at 140 to 160 ° C. over medium heat for 5 to 8 hours, the herbal extract can be prepared by filtering the medicinal material through a sieve.

At this time, if the medicinal material is boiled below the lower limit, the ingredients of the medicinal material are not sufficiently brewed, so the effect is insignificant. It is undesirable because it can affect the taste and taste.

At this time, the medicine may include one or more of Goji berry and Schisandra chinensis, and it is most preferable to include both Goji berry and Schisandra chinensis, but is not limited thereto.

Goji berry is a fruit of Lycium chinense Mill, Lycium barbarum L., a deciduous shrub belonging to Solanaceae, and is distributed in Korea and various parts of China. Goji berry is a climbing shrub, flowering period is from June to September, and fruiting period is from July to October. As a herbal medicine, goji berry is used by picking ripe fruits in summer and autumn, tying the top and putting them in a cool place to dry until the fruit skin is wrinkled, and then dried in the sun until the outer skin becomes hard and the fruit becomes soft. Goji, which has been used as a herbal medicine since ancient times, has been known to have effects such as nourishing the liver and kidneys, generating blood, and clearing the eyes.

Schisandra chinensis is a deciduous broad-leaved vine, and the leaves are alternate, ovate or obovate, with sharp ends and sawtooth, with some hairs on the back veins. Flowers are reddish white, bloom in June-July, and are dioecious. The fruit is used for food, hangs down in the shape of an ear at the end of the branch, and ripens red in August-September. Main ingredients include schizandrin, schizandran, ethamigrenal, gomisin, and essential oils such as citral and sesquicarene. pharmacological actions such as central nervous stimulation action, antitussive action, expectorant action, uterine contraction action, antibacterial action, blood pressure lowering action, cardiac action, and transaminase lowering action are known. It lowers blood pressure and increases immunity, strengthens lung function as a tonic, and has antitussive and expectorant effects, so it is recognized as a cure for cough and thirst, and also has excellent effects in protecting liver function, improving eyesight, and preventing adult diseases such as diabetes. there is.

In addition, the herbal extract manufacturing step (S20) may be prepared by adding 2 to 10 parts by weight of Gojija and 3 to 9 parts by weight of Schisandra chinensis in 100 to 120 parts by weight of water, and 5 parts by weight of Gojija and 4 parts by weight of Schisandra chinensis in 110 parts by weight of water. Addition of parts is most preferred, but is not limited thereto.

In preparing the herbal extract, when added below the lower limit, the effect due to goji berry and Schisandra chinensis is insignificant, and when the upper limit is exceeded, the fragrance due to goji berry and Schisandra chinensis is too strong and may affect red ginseng grain syrup, which is not preferable .

In addition, the medicinal material in the preparation step (S20) of the medicinal material extract of the method for manufacturing red ginseng grain syrup according to an embodiment of the present invention may further include one or more of mint, shovel, uiyiin, and baekduong.

At this time, in the herbal extract preparation step (S20), it is most preferable to further include 1 to 1.5 parts by weight of peppermint, 0.1 to 0.8 parts by weight of shovel, 0.8 to 1.2 parts by weight of uiyiin, and 0.5 to 1 part by weight of baekduong, but not limited thereto. don't

Peppermint enzyme is an enzyme made from peppermint. Peppermint contains limonene, which not only clears the head and refreshes the mood, but also has an insect repelling effect due to the purifying ingredient of peppermint.

When the peppermint enzyme is added in less than 1 part by weight, the effect of the peppermint enzyme is insignificant, and if it exceeds 1.5 parts by weight, the chemical components of the peppermint appear strongly and may cause headaches, which is not preferable.

Shovel is warm in nature, so it strengthens the stomach and intestines, relieves various digestive disorders, and prevents diarrhea. It is also very effective for digestive diseases such as hyperacidity, ulcers, and gastroenteritis.

When less than 0.1 parts by weight of the shovel is added, the effect of the shovel is insignificant, and when it exceeds 0.8 parts by weight, the taste of the extract may change due to the spicy taste of the shovel, which is not preferable.

Uiyiin is a seed of adlay, and is effective for edema, neuralgia, rheumatism, and bladder stones because it has effects such as diuresis, tonic, pain relief, and anti-inflammation.

In addition, it is good for beauty, fatigue recovery, and nutritional tonic, and has the advantage of having no side effects even if you eat a lot, and has anti-inflammatory, analgesic, and anti-cancer effects as well as antioxidant effects.

When uiyiin is added at less than 0.8 parts by weight, the effect due to uiyiin is insignificant, and when it exceeds 1.2 parts by weight, the flavor and taste of the extract may change due to the unique flavor of uiyiin, which is not preferable.

Baekduong enzyme is an enzyme made from Baekduong, which is a perennial plant belonging to the Apiaceae family and is a wild plant not only in Korea but also in Northeast China.

In addition, baekduong is known to have antibacterial, soothing, anticancer, and anti-inflammatory effects, and is also used as an eco-friendly insecticide.

When the Baekduong enzyme is added in an amount of less than 0.5 parts by weight, the effect of the Baekduong enzyme is insignificant, and when it exceeds 1 part by weight, it is not preferable due to the toxicity of the Baekduong enzyme.

The vegetable extract manufacturing step (S30) of the red ginseng grain syrup manufacturing method according to an embodiment of the present invention is a step of boiling vegetables to make an extract, putting vegetables in water and boiling them at 140 to 160 ° C. over medium heat for 1 to 2 hours, then straining the vegetables It can be filtered to prepare a vegetable extract.

At this time, if the vegetables are boiled below the lower limit, the ingredients of the vegetables are not sufficiently brewed, so the effect is insignificant. It is undesirable because it can affect the taste and taste.

At this time, the vegetable may include one or more of ginger, radish and onion, and most preferably include all of ginger, radish and onion, but is not limited thereto.

In addition, the vegetable extract may be prepared by adding 1 to 5 parts by weight of ginger, 1 to 4 parts by weight of radish and 1 to 6 parts by weight of onion to 100 to 120 parts by weight of water, 2 parts by weight of ginger to 110 parts by weight of water, radish It is most preferable to add 3 parts by weight and 2 parts by weight of onion, but is not limited thereto.

Ginger prevents depression, improves digestion, has analgesic effect, regulates moisture, raises body temperature, removes wastes from the body, sterilizes, treats cough, removes phlegm, prevents blood clotting, prevents high blood pressure, prevents aging, decomposes cholesterol, relieves dizziness, and promotes new energy. It has an excellent effect on metabolism promotion, etc., and it is most preferable to add 0.5 to 2 parts by weight as an extract material, but is not limited thereto.

At this time, when ginger is added in less than 1 part by weight, it is difficult to expect an effect due to ginger, and when it exceeds 5 parts by weight, there is a problem in that the flavor and taste of the extract change due to the unique scent of ginger.

Radish contains proteins, amino acids, enzymes, B vitamins, organic acids, lipids, carbohydrates, and sulfur compounds with bactericidal action, such as methyl mercaptan, glucovertegoin, sinigrin, anthocyanins, calcium salts, iron salts, magnesium salts, and potassium salts. has been

In particular, sulforaphene and butyl sulfide crotonyl isothiocyanate contained in radish are known to increase the secretion function of the digestive organs and have choleretic and urinary effects, so they are also used as a treatment for cholelithiasis and nephrolithiasis in oriental medicine. do.

When adding less than 1 part by weight of radish, it is difficult to expect the effect of ginger, and when it exceeds 4 parts by weight, there is a problem in that the aroma and taste of the extract change due to the unique spicy taste of radish.

Onion has a lot of protein and contains glucose, sugar, fructose, maltose, etc., giving it a unique sweet taste. The taste and aroma can spoil the taste of the extract.

In addition, the vegetables in the vegetable extract manufacturing step (S30) of the red ginseng grain syrup manufacturing method according to an embodiment of the present invention may further include at least one of mugwort, jujube, parsnip, and ice plant.

At this time, in the vegetable extract preparation step (S30), it is most preferable to further include 1 to 3 parts by weight of mugwort, 0.5 to 1.5 parts by weight of jujube, 0.2 to 0.5 parts by weight of parsnip, and 0.3 to 0.6 parts by weight of ice plant, but limited thereto I never do that.

There are about 200 species of mugwort in the northern hemisphere and 38 species are reported to be distributed in Korea, and representatively include mugwort, mulwormwood, mountain mugwort, sandwormwood, hwanghae mugwort, injin mugwort, pinworm mugwort, and thicket mugwort.

In addition, mugwort is used as a hemostatic agent for nosebleeds and uterine bleeding in oriental medicine, and is effective for digestion, lower abdominal pain, worming and odor removal, and is said to be effective for gastrointestinal diseases, constipation, neuralgia, cold illness, gynecological diseases, and asthma. have been drunk

When less than 1 part by weight of such mugwort is added, the effect due to jujube is insignificant, and when it exceeds 3 parts by weight, it is not preferable because it can affect vegetable extracts due to the strong scent unique to mugwort.

Jujube is widely used for food, cooking, confectionery, dried fruit, and medicinal purposes. The cytostanol component contained in jujube helps blood vessel health, lowering blood cholesterol and blood pressure, as well as antioxidants and vitamin C. It is rich and helps prevent colds.

When less than 0.5 parts by weight of jujube is added, the effect due to jujube is insignificant, and when it exceeds 1.5 parts by weight, it is not preferable because it may affect vegetable extracts due to the sweetness and bitter taste of jujube.

Parsnip, also called sugar carrot, is an apiaceae plant that has straight roots that look like ginseng and has a fragrance.

In addition, parsnip is rich in vitamin C, contains sucrose, and has a high potassium content, so it has a diuretic effect, reduces the risk of diabetes, and helps prevent ovarian cancer.

When the parsnip is added in an amount of less than 0.2 parts by weight, the effect due to the parsnip is insignificant, and when the amount exceeds 0.5 parts by weight, the strong sweetness of the parsnip may affect the vegetable extract, which is not preferable.

Ice Plant As a succulent plant with low germination rate and slow growth rate, the transparent crystals (bludder cells) on the surface contain ingredients useful for the human body such as inositols and beta-carotene and various minerals.

In addition, since ice plant contains a lot of pinitol, which lowers blood sugar levels, and myyoinositol, which suppresses triglycerides, it is a vegetable suitable for diabetic patients when raw leaves and stems are used or used as juice.

When less than 0.3 parts by weight of ice plant is added to the vegetable extract, the effect due to the ice plant is insignificant, and when it exceeds 0.6 parts by weight, the salty taste of the ice plant may affect the vegetable extract, which is not preferable.

The herbal extract and vegetable extract made of such a composition may be mixed with rice in the mixing step (S40).

Mixing step (S40) is a step of mixing the medicinal extract, vegetable extract, rice and malt, 30 to 40 parts by weight of medicinal extract, 10 to 20 parts by weight of vegetable extract, 8 to 12 parts by weight of rice, and 4 to 7 parts by weight of malt can be mixed.

At this time, in the mixing step (S40), it is most preferable that 35 parts by weight of medicinal extract, 15 parts by weight of vegetable extract, 10 parts by weight of rice, and 5 parts by weight of malt are mixed, but is not limited thereto.

In the mixing step, when less than 30 parts by weight of the herbal extract is added, the effect due to the herbal extract is insignificant, and when it exceeds 40 parts by weight, the taste of grain syrup may change due to the aroma and taste of the herbal extract, which is not preferable .

In addition, when the vegetable extract is added less than 10 parts by weight, the effect due to the vegetable extract is insignificant, and when it exceeds 20 parts by weight, the taste of grain syrup may change due to the aroma and taste of the vegetable extract, which is not preferable.

In addition, when less than 8 parts by weight of rice is added, the taste of the grain syrup is made soft and the palatability is lowered, and when it exceeds 12 parts by weight, the amount of rice is added too excessively. This is undesirable because the effect of the herbal extract and vegetable extract is insignificant.

Lastly, if less than 4 parts by weight of malt is added, grain syrup is not made, and if it exceeds 7 parts by weight, not only the sweetness of grain syrup is excessive, but also the amount of grain syrup produced is small, which is undesirable.

The subsequent fermentation step (S50) is a fermentation step after the mixing step (S40). don't

In the fermentation step (S50), if fermented below the lower limit, grain syrup may not be produced, and if it exceeds the upper limit, overfermentation may affect the taste of grain syrup, which is not preferable.

The mixed extract preparation step (S60) is a step of separating rice and malt after the fermentation step (S50), and a mixed extract in liquid form can be prepared by filtering the rice and malt using a sieve.

Finally, in the heating step (S70), red ginseng powder and stevia powder are added to the mixed extract and heated in a water bath, and red ginseng grain syrup can be completed through the heating step (S70).

In addition, in the heating step (S70), 60 to 70 parts by weight of the mixed extract, 25 to 35 parts by weight of red ginseng powder, and 2 to 8 parts by weight of stevia powder may be mixed, and 65 parts by weight of the mixed extract, 30 parts by weight of red ginseng powder, and stevia powder It is most preferable to mix 5 parts by weight, but is not limited thereto.

At this time, when less than 60 parts by weight of the mixed extract is added in the heating step (S70), the effect of the mixed extract is insignificant and grain syrup may not be made, and when it exceeds 70 parts by weight, the mixed extract is added in excess It is undesirable because the effect of red ginseng may be reduced due to a relatively decrease in the content of red ginseng powder.

In addition, when less than 25 parts by weight of red ginseng powder is added, the effect due to red ginseng powder is insignificant, and when it exceeds 35 parts by weight, the taste of grain syrup may change due to the bitter taste peculiar to red ginseng, which is not preferable.

Lastly, if less than 2 parts by weight of stevia powder is added, the effect of stevia is insignificant and the bitter taste of red ginseng may be more prominent in grain syrup, and if it exceeds 5 parts by weight, the taste of grain syrup may change due to the unique sweetness of stevia. It is not desirable to have

In addition, the heating step (S70) may be heated at 50 to 70 ° C. for 4 to 8 hours, and heating at 60 ° C. for 6 hours is most preferable, but is not limited thereto.

In the heating step (S70), when heated to less than the lower limit, grain syrup may not be made or a grain syrup having a low concentration may be made, and if the upper limit is exceeded, the form of grain syrup becomes hard or the amount of grain syrup produced It can be small, which is not desirable.

It is possible to provide a red ginseng syrup prepared by the manufacturing method as described above.

Accordingly, the effects of not only red ginseng but also herbal extracts and vegetable extracts can be seen easily through the intake of red ginseng grain syrup.

In addition, red ginseng syrup has the advantage of excellent palatability by improving the bitter taste peculiar to red ginseng.

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

However, the following examples are only to illustrate the present invention, and the content of the present invention is not limited by the following examples.

[Example 1]

65 parts by weight of mixed extract (35 parts by weight of medicinal extract, 15 parts by weight of vegetable extract, 10 parts by weight of rice and 5 parts by weight of malt), 30 parts by weight of red ginseng powder and 5 parts by weight of stevia powder were mixed and heated at 60 ° C for 6 hours. Red ginseng grain syrup was prepared.

Here, the herbal extract was prepared by adding 5 parts by weight of goji berry and 4 parts by weight of Schisandra chinensis to 110 parts by weight of water, boiling at 150 ° C. for 6 hours, and then filtering the medicine through a sieve. It was prepared by adding 3 parts by weight of radish, 3 parts by weight of radish, and 2 parts by weight of onion, boiled for 2 hours at 150 ° C. over medium heat, and then filtered through a sieve.

[Example 2]

Red ginseng syrup was prepared in the same manner as in Example 1, except for the herbal extract.

The herbal extract was prepared by adding 1 to 1.5 parts by weight of peppermint, 0.1 to 0.8 parts by weight of shovel, 0.8 to 1.2 parts by weight of uiyiin, and 0.5 to 1 part by weight of baekduong to the herbal extract of Example 1.

[Example 3]

Red ginseng grain syrup was prepared in the same manner as in Example 1 except for the vegetable extract.

The vegetable extract was prepared by adding 1 to 3 parts by weight of mugwort, 0.5 to 1.5 parts by weight of jujube, 0.2 to 0.5 parts by weight of parsnip, and 0.3 to 0.6 parts by weight of ice plant to the vegetable extract of Example 1.

[Comparative Example 1]

It was prepared in the same manner as in Example 1, except that 65 parts by weight of the mixed extract, 45 parts by weight of red ginseng powder, and 5 parts by weight of stevia powder were mixed.

[Comparative Example 2]

It was prepared in the same manner as in Example 1, except that 65 parts by weight of the mixed extract, 30 parts by weight of red ginseng powder, and 1 part by weight of stevia powder were mixed.

[Comparative Example 3]

It was prepared in the same manner as in Example 1, except that 65 parts by weight of the mixed extract, 30 parts by weight of red ginseng powder, and 10 parts by weight of stevia powder were mixed.

[Experimental Example 1] Sensory evaluation of grilled deodeok eel

Sensory evaluation was performed on Examples 1 to 3 and Comparative Examples 1 to 3.

Among trained professional sensory test agents (50 people [25 males, 25 females] with more than 2 years of experience in sensory testing), 30 people with relatively excellent sense of taste were selected and quantitatively described by dividing them into appearance, bitterness, sweetness, and overall preference. Analysis (Quantitative Descriptive Analysis: QDA) was performed. The sensory test was conducted with a 5-point measurement method (1: very bad, 2: bad, 3: average, 4: good, 5: very good). The results are shown in Table 1.

After ingesting one, the evaluation was conducted by rinsing the mouth with water, and then ingesting the other.

Exterior bitterness sweetness preference Example 1 4.3 4.5 4.2 4.5 Example 2 4.4 4.6 4.7 4.8 Example 3 4.4 4.5 4.3 4.4 Comparative Example 1 4.3 2.1 4.2 2.2 Comparative Example 2 4.4 2.0 1.7 2.1 Comparative Example 3 4.3 4.2 1.8 2.3

As can be seen from Table 1, it was confirmed that Examples 1 to 3 were superior in all items to Comparative Examples 1 to 3 in all items.

Although the embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concept of the present invention defined in the following claims are also included in the scope of the present invention. that fall within the scope of the right.

Claims (9)

Powdering step of drying and powdering red ginseng and stevia;
Preparing a herbal extract by boiling the medicinal material to produce an extract;
Vegetable extract preparation step of making an extract by boiling vegetables;
A mixing step of mixing 8 to 12 parts by weight of rice and 4 to 7 parts by weight of malt with respect to 30 to 40 parts by weight of the medicinal extract and 10 to 20 parts by weight of the vegetable extract;
A fermentation step of fermenting after the mixing step;
Mixed extract preparation step of preparing a mixed extract by separating rice and malt after the fermentation step, and
A heating step of adding 25 to 35 parts by weight of red ginseng powder obtained from the powdering step and 2 to 8 parts by weight of stevia powder to 60 to 70 parts by weight of the mixed extract, and heating in a water bath at 50 to 70 ° C. for 4 to 8 hours A method for manufacturing red ginseng grain syrup comprising:
According to claim 1,
The medicine is
Method for manufacturing red ginseng grain syrup containing goji berry and omija.
According to claim 2,
The medicine is
A method for manufacturing red ginseng grain syrup further comprising at least one of mint, sapju, uiiin and baekduong.
According to claim 1,
The vegetable,
Method for manufacturing red ginseng syrup containing ginger, onion and radish.
According to claim 4,
The vegetable,
A method for manufacturing red ginseng grain syrup further comprising one of mugwort, jujube, parsnip and ice plant.
delete delete delete Red ginseng syrup prepared by the manufacturing method of any one of claims 1 to 5.

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