KR102702781B1 - Cudrania beverage - Google Patents

Abstract

The present invention relates to a beverage composition for Kujippong, and particularly to a beverage composition for Kujippong having the pharmacological effects of Kujippong and improved sensory properties for taste and aroma, characterized in that the beverage composition comprises a plant mixture extract including red ginseng, rehmannia glutinosa, jujube, Acanthopanax, Poria cocos, persimmon leaf, kudzu, acacia, dried ginger, Phellodendron amurense, burdock, purslane, plantain, licorice, Hwangsam vine, and Houttuynia cordata in a Kujippong extract.

Description

Cudrania beverage composition {Cudrania beverage}

The present invention relates to a beverage composition of Kujipong, and more particularly, to a beverage composition of Kujipong having the pharmacological effects of Kujipong and improved sensory properties for taste and aroma.

Cudrania tricuspidata (Carr.) Bureau ex Lavallee, also known as the Chinese mulberry, the Japanese mulberry, and the hornbeam mulberry, is a deciduous tree in the mulberry family.

The root bark, wood, bark, and leaves of the mulberry tree contain various ingredients that are effective for the human body. Therefore, from traditional times, the mulberry tree has been used as a medicine for lowering blood pressure, treating tuberculosis, as an antipyretic, as a tonic, as an expectorant, as a diuretic, as a hemostatic, and as an antifungal agent, depending on its root, bark, stem, leaf, bark, and fruit. It is also used for athlete's foot as an antifungal agent and for chronic indigestion caused by a weak digestive organ.

The fruit of the mulberry tree is a round berry with a diameter of about 2.5 cm. It ripens to a red color in September to October. The flesh is sweet and edible. It is known that the fruit contains useful organic substances such as vitamins B, B1, B2, C, linoleic acid, glucose, maltose, fructose, malic acid, and citric acid. In addition, the mulberry fruit contains flavonoids known to have anticancer effects, and its use as a medicinal herb has been widely known since ancient times in Donguibogam, Yakseonggam, and Bencao Gangmok, and continuous research is still being conducted recently.

Kujibong is being used for patients who cannot use chemotherapy or radiation therapy, and it has shown good results. It not only prevents tumors from growing further or shrinks them, but also relieves pain, increases appetite, helps increase weight, and eliminates ascites.

Due to the pharmacological effects of Kujibong, not only functional foods using Kujibong but also beverage compositions such as Patent Document 0001 have been proposed.

The method for manufacturing a beverage using Kujippong of Patent Document 0001 is characterized by drying Kujippong stems for 2 to 3 years to remove Kujippong oil, roasting them at 100℃ for 30 to 40 minutes to bring out a nutty aroma, adding roundleaf, maca, and licorice, and mixing the extracted extract with grapefruit extract and mineral extract made by steeping mace. Although it has the advantage of having a high Kujippong content, improvement in preference for taste and aroma is needed.

KR 10-2177162 B1 (2020.11.06)

The purpose of the present invention to solve such conventional problems is to provide a kujibong beverage composition having the pharmacological efficacy of kujibong and improved sensory properties for taste and aroma.

The present invention to achieve the above purpose,

The present invention provides a kujimul beverage composition characterized by comprising a plant mixture extract including red ginseng, rehmannia glutinosa, jujube, schisandra chinensis, poria cocos, persimmon leaf, kudzu, acacia, dried ginger, phellodendron amurense, burdock, purslane, plantain, licorice, ginseng root and Houttuynia cordata in kujimul extract.

It is preferable that 20 to 30 parts by weight of the plant mixed extract be included for 100 parts by weight of the above-mentioned Kujippong extract. It is preferable to use the plant mixed extract obtained by mixing and extracting 100 parts by weight of red ginseng, 50 to 55 parts by weight of boiled Rehmannia glutinosa, 50 to 55 parts by weight of jujube, 35 to 40 parts by weight of Acanthopanax, 35 to 40 parts by weight of Poria cocos, 35 to 40 parts by weight of persimmon leaf, 35 to 40 parts by weight of kudzu, 35 to 40 parts by weight of acacia, 20 to 25 parts by weight of dried ginger, 20 to 25 parts by weight of Phellodendron amurense, 15 to 20 parts by weight of thistle, 15 to 20 parts by weight of Purslane, 15 to 20 parts by weight of Plantain, 15 to 20 parts by weight of Glycyrrhiza uralensis, 15 to 20 parts by weight of Licorice, 15 to 20 parts by weight of Houttuynia cordata, and 15 to 20 parts by weight of Houttuynia cordata.

In addition, in order to improve the preference for taste and aroma, it is preferable that the plant mixture extract further contain Usul, Yagwanmun, Astragali, and Cornus officinalis. In particular, the plant mixture extract is mixed with 100 parts by weight of red ginseng, 50 to 55 parts by weight of cooked rehmannia glutinosa, 50 to 55 parts by weight of jujube, 35 to 40 parts by weight of Acanthopanax, 35 to 40 parts by weight of Poria cocos, 35 to 40 parts by weight of persimmon leaf, 35 to 40 parts by weight of kudzu, 35 to 40 parts by weight of acacia, 20 to 25 parts by weight of dried ginger, 20 to 25 parts by weight of Phellodendron amurense, 15 to 20 parts by weight of thistle, 15 to 20 parts by weight of purslane, 15 to 20 parts by weight of plantain, 15 to 20 parts by weight of licorice, 15 to 20 parts by weight of Hwangsam vine, 15 to 20 parts by weight of Achyranthes root, 15 to 20 parts by weight of Yagwanmun, 15 to 20 parts by weight of Hwanggi, and 15 to 20 parts by weight of Cornus officinalis. It is recommended to use the extracted one.

The mulberry beverage composition of the present invention has the pharmacological efficacy of mulberry by mixing mulberry extract with plant mixture extract, and has the effect of improving the sensory properties of taste and aroma.

Hereinafter, the Kujippong beverage composition of the present invention will be described in detail as follows.

The mulberry beverage composition of the present invention is composed of a mulberry extract and a plant mixture extract including red ginseng, rehmannia glutinosa, jujube, schisandra chinensis, poria cocos, persimmon leaves, kudzu, acacia, dried ginger, phellodendron amurense, thistle, purslane, plantain, licorice, Hwangsam vine, and Houttuynia cordata.

The above-mentioned mulberry extract is an extract extracted from the mulberry fruit, leaves, and stem.

The fruit of the mulberry tree is sweet and bitter, and is known to contain useful organic substances such as vitamins B, B1, B2, vitamin C, linoleic acid, glucose, maltose, fructose, malic acid, and citric acid. The leaves of the mulberry tree are the part with the most nutrients, and are low in calories, making them helpful for dieting and effective in treating asthma, edema, arthritis, and constipation.

In order to improve the palatability and obtain a high yield, it is recommended to extract the above-mentioned mulberry fruit, leaves and stems in a weight ratio of 1:2:3, and the mulberry extract extracted in this manner contains a large amount of effective ingredients such as pranovoids, aspartic acid, morin, morin, vitamins B, B1, B2, vitamin C, and beta-carotene.

At this time, in order to prevent the effective ingredients of the above-mentioned mulberry fruit, leaves and stems from deterioration and to improve the preference for taste and aroma, it is recommended to vacuum-extract the above-mentioned mulberry fruit, leaves and stems at low temperature. At this time, it is recommended to extract the above-mentioned mulberry fruit, leaves and stems at a temperature of 90 to 100°C for 20 to 25 hours under a reduced pressure of 0.05 to 0.08 MPa.

And, the plant mixture extract is intended to improve the taste and aroma of the mulberry extract and to contain various effective ingredients. It is recommended to mix 20 to 30 parts by weight per 100 parts by weight of the mulberry extract.

It is recommended to use the above plant mixture extract by mixing red ginseng, rehmannia glutinosa, jujube, schisandra chinensis, poria, persimmon leaf, kudzu, acacia, dried ginger, phellodendron amurense, thistle, purslane, plantain, licorice, Hwangsam vine, and Houttuynia cordata, and then extracting and concentrating it in hot water.

In particular, in order to improve the preference for the taste and aroma of the above-mentioned kujippong extract, it is good to extract by mixing 50 to 55 parts by weight of rehmannia glutinosa, 50 to 55 parts by weight of jujube, 35 to 40 parts by weight of Acanthopanax, 35 to 40 parts by weight of Poria cocos, 35 to 40 parts by weight of persimmon leaf, 35 to 40 parts by weight of kudzu, 35 to 40 parts by weight of acacia, 20 to 25 parts by weight of dried ginger, 20 to 25 parts by weight of Phellodendron amurense, 15 to 20 parts by weight of thistle, 15 to 20 parts by weight of purslane, 15 to 20 parts by weight of plantain, 15 to 20 parts by weight of licorice, 15 to 20 parts by weight of Houttuynia cordata, and 15 to 20 parts by weight of Houttuynia cordata with 100 parts by weight of red ginseng.

In addition, in order to improve the taste and flavor preference by adding savory and sour tastes to the above-mentioned Kujippong extract, it is preferable to further include Achyranthes root, Cynanchum rhizome, Astragalus membranaceus, and Cornus officinalis in the above-mentioned plant mixture extract. In particular, it is preferable to use the above-mentioned plant mixture extract obtained by further mixing 15 to 20 parts by weight of Achyranthes root, 15 to 20 parts by weight of Cynanchum rhizome, 15 to 20 parts by weight of Astragalus membranaceus, and 15 to 20 parts by weight of Cornus officinalis with 100 parts by weight of the above-mentioned red ginseng.

It is recommended to use the above plant mixture extract by hot water extraction at 80-85℃ for 24 to 48 hours and then concentrating it.

In this way, the manufactured Kujibong beverage composition has the pharmacological effects of Kujibong and has improved sensory properties for taste and aroma, so it has the advantage of being drinkable not only by adults but also by infants.

Next, the composition of the present invention for the Kujippong beverage will be described in detail with reference to examples, and the scope of the rights of the present invention is not limited to the following examples.

[Example 1]

The harvested mulberry fruit, leaves and stems were washed, and the stems were cut into lengths of approximately 50 cm. The mulberry fruit, leaves and stems were placed in a ratio of 1:2:3 in a vacuum tank of a vacuum low-pressure extractor, and extracted at a temperature of 95℃ for 24 hours under a reduced pressure of 0.07 MPa to obtain a mulberry extract.

And 100 parts by weight of red ginseng, 52 parts by weight of boiled Rehmannia glutinosa, 52 parts by weight of jujube, 38 parts by weight of Acanthopanax, 38 parts by weight of Poria cocos, 38 parts by weight of persimmon leaf, 38 parts by weight of kudzu, 38 parts by weight of acacia, 23 parts by weight of dried ginger, 23 parts by weight of Phellodendron amurense, 18 parts by weight of thistle, 18 parts by weight of Purslane, 18 parts by weight of plantain, 18 parts by weight of licorice, 18 parts by weight of Houttuynia cordata, and 18 parts by weight of Houttuynia cordata were put into a low-temperature concentrator together with water, extracted at 85℃ for 30 hours, and then concentrated by heating at 80℃ for 96 hours to obtain a mixed plant extract.

A mulberry beverage composition according to Example 1 was completed by mixing 25 parts by weight of plant mixture extract with 100 parts by weight of mulberry extract.

[Example 2]

A mulberry extract was prepared in the same manner as in Example 1. Then, 100 parts by weight of red ginseng, 52 parts by weight of boiled rehmannia glutinosa, 52 parts by weight of jujube, 38 parts by weight of Acanthopanax, 38 parts by weight of Poria cocos, 38 parts by weight of persimmon leaves, 38 parts by weight of kudzu, 38 parts by weight of acacia, 23 parts by weight of dried ginger, 23 parts by weight of Phellodendron amurense, 18 parts by weight of thistle, 18 parts by weight of Purslane, 18 parts by weight of Plantain, 18 parts by weight of licorice, 18 parts by weight of Hwangsamdengul, 18 parts by weight of Achyranthes root, 18 parts by weight of Yagwanmun, 18 parts by weight of Astragali, and 18 parts by weight of Cornus officinalis were placed in a low-temperature concentrator together with water, extracted at 85°C for 30 hours, and then concentrated by heating at 80°C for 96 hours to obtain a mixed plant extract.

A mulberry beverage composition according to Example 2 was completed by mixing 25 parts by weight of plant mixture extract with 100 parts by weight of mulberry extract.

[Sensory Test]

A sensory test was conducted on the taste, aroma, and color of the Kujippong beverage compositions of Examples 1 and 2. The sensory test was conducted on 10 adult men and 10 adult women, and the color, aroma, taste, texture, and overall preference were evaluated on a 5-point scale (1 point: very bad, 2: bad, 3: average, 4 points: good, 5 points: very good). The results are shown in Table 1.

taste incense color Full symbol
Example 1

4.5
4.7
4.6
4.7
Example 2

4.8
4.8
4.7
4.8

As confirmed in Table 1, the Kujippong beverage compositions of Examples 1 and 2 were all highly evaluated with sensory evaluations of taste, etc. of 4.5 or higher. In particular, Example 2, which further included Usul, Yagwanmun, Astragali, and Cornus officinalis, was evaluated very highly with a sensory evaluation of 4.8 for taste and aroma.

Claims (5)

It is composed of a mixture of plant extracts including red ginseng, rehmannia glutinosa, jujube, schisandra chinensis, poria cocos, persimmon leaves, kudzu, acacia, dried ginger, phellodendron amurense, thistle, purslane, plantain, licorice, Hwangsamdengul and Houttuynia cordata.
The above plant mixture extract is extracted by further mixing 50-55 parts by weight of rehmannia glutinosa, 50-55 parts by weight of jujube, 35-40 parts by weight of Acanthopanax, 35-40 parts by weight of Poria cocos, 35-40 parts by weight of persimmon leaf, 35-40 parts by weight of kudzu, 35-40 parts by weight of acacia, 20-25 parts by weight of dried ginger, 20-25 parts by weight of Phellodendron amurense, 15-20 parts by weight of thistle, 15-20 parts by weight of purslane, 15-20 parts by weight of plantain, 15-20 parts by weight of licorice, 15-20 parts by weight of Hwangsam vine, 15-20 parts by weight of Australopithecus amurense, 15-20 parts by weight of Yagwanmun, 15-20 parts by weight of Hwanggi, and 15-20 parts by weight of Cornus officinalis. A Kujippong beverage composition characterized by: delete delete delete delete