KR102745097B1 - Ginger juice drink and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a ginger drink comprising ginger juice, honey concentrate, cinnamon powder, black ginseng concentrate or grapefruit seed extract, and a method for producing the same.

Description

GINGER JUICE DRINK AND METHOD OF MANUFACTURING THE SAME

The present invention relates to a ginger-based raw material including any two or three or more selected from ginger, honey, cinnamon, black ginseng, and grapefruit seed extract, and a method for producing the same, by mixing black ginseng and other functional raw materials into the ginger-based raw material to enhance the taste and flavor and to help increase the body's immunity with an antioxidant effect.

In general, fruits and vegetables are made into syrup so that they can be preserved for a long time. In particular, one of the things that is good to make and eat in the winter is ‘ginger.’ When the weather gets cold and your immunity starts to decline, it is easy for various symptoms related to the respiratory system to occur. People who have a lot of cold in their body are particularly prone to health problems due to the cold in their body in the fall and winter, so they are having a hard time.

In particular, antioxidant components such as gingerol and shogaol in ginger are well known to have anti-aging effects, which can revitalize our bodies and boost immunity. Accordingly, ginger extracts mixed with various raw materials are being manufactured and released in various ways.

In addition, although ginger juice is originally a health product, products sold on the market contain a lot of sugar to reduce the spicy taste and smell of ginger, giving consumers the feeling of it being closer to food than a health product, making it difficult to create high added value.

Accordingly, we developed a product that is delicious but feels like a healthy food by adding functional ingredients such as black ginseng.

Republic of Korea Publication Patent No. 10-2023-0089049 (Publication date: June 20, 2023) Republic of Korea registered patent 10-2221080 (registration date February 22, 2021)

The present invention aims to provide a ginger drink which improves taste and flavor by mixing black ginseng and other functional raw materials with a ginger base raw material including any two or three or more kinds selected from ginger, honey, cinnamon, black ginseng, and grapefruit seed extract, and which helps increase the body's immunity with an antioxidant effect.

The present invention aims to provide a method for manufacturing a ginger tea drink, which is made by mixing black ginseng and other functional raw materials with a ginger base raw material including any two or three or more kinds selected from ginger, honey, cinnamon, black ginseng, and grapefruit seed extract, to enhance the taste and flavor and to help increase the body's immunity with an antioxidant effect.

In order to solve the above problem, the present invention comprises a step (S1') of preparing a 'first raw material' by mixing 60 to 80 wt% of purified water and 20 to 40 wt% of ginger juice, and stirring the mixture at 40 to 100°C, and then preparing a 'raw material A' by mixing 1 to 10 wt% of honey concentrate and 1 to 10 wt% of cinnamon powder with 80 to 90 wt% of the 'first raw material', and stirring the mixture at 40 to 100°C;

A step (S2') of producing 'B raw material' by sequentially mixing 50 to 60 wt% of purified water, 1 to 30 wt% of grapefruit seed extract, 1 to 30 wt% of vitamin tree leaf extract, 1 to 30 wt% of spinach extract, 1 to 30 wt% of kale extract, 1 to 30 wt% of nutmeg extract, 1 to 30 wt% of lychee extract, 1 to 30 wt% of oregano extract, and 1 to 30 wt% of sapodilla extract, and then stirring at 40 to 100°C;

After washing and drying the ginseng, sea bream roots, samchae roots, hwangchil leaves, rhubarb roots, marshmallow roots, and thief's cane roots respectively,

The second raw material is prepared by mixing 80 to 90 wt% of the dried ginseng, 1 to 5 wt% of the root of Gaetbangpung, 1 to 5 wt% of the root of Samchae, 1 to 5 wt% of the leaf of Hwangchil, 1 to 5 wt% of the root of Rhubarb, 1 to 5 wt% of the root of Marshmallow, and 1 to 5 wt% of the root of Thief's Cane.

A step (S3') of manufacturing a 'third raw material' through a steaming process of steaming the 'second raw material' at a temperature of 50 to 60°C and a humidity of 30 to 40% for 7 to 10 hours and drying it at 30 to 45°C for 8 to 10 hours,

A step (S4') of manufacturing a 'fourth raw material' by repeating the steaming process of steaming the 'third raw material' at a humidity of 50 to 60% and a temperature of 70 to 85°C for 7 to 10 hours and drying it at 30 to 45°C for 8 to 10 hours 3 to 7 times,

Step (S5') of producing a powdered C raw material' by adding 40% ethanol to the above fourth raw material', extracting the mixture 1 to 5 times at 60 to 80°C for 12 to 24 hours, filtering the extract, concentrating the filtrate under reduced pressure, and drying it in a vacuum state of less than 4.5 Torr to a moisture content of 4 to 5%;

After removing impurities from raw garlic, wash it and mature it for 24 to 48 hours at a humidity of 40 to 60% and a temperature of 40 to 80℃, and ventilate it for 5 minutes every 6 hours to produce the 'primary matured product'.

The above first ripening product is matured for 10 to 15 days at a humidity of 70 to 80% and a temperature of 70 to 90°C, and the second ripening product is produced by ventilating for 5 minutes every 10 hours.

The step (S6') of manufacturing the 'third ripened product', which is black garlic, by ripening the second ripened product at a humidity of 20 to 30% and a temperature of 40 to 50°C for 4 to 5 days, and ventilating for 5 minutes every 10 hours,

Step (S7') of manufacturing 'D raw material' by mixing and grinding 90 to 93 wt% of the above-mentioned 'third ripened black garlic', 1 to 3 wt% of baobab fruit extract, 1 to 3 wt% of pine needle extract, 1 to 3 wt% of clove extract, 1 to 3 wt% of Yangha extract, and 1 to 3 wt% of kaffir lime leaf extract in a blender at room temperature;

A method for producing a ginger beverage, characterized by comprising the step (S8') of mixing and stirring 80 to 90 wt% of the above-mentioned raw material A, 5 to 10 wt% of the above-mentioned raw material B, 1 to 5 wt% of the above-mentioned raw material C, and 1 to 5 wt% of the above-mentioned raw material D at 40 to 50° C. and 1000 to 3000 rpm to produce a beverage composition, and cooling the beverage composition to -10° C. or lower.

In order to solve the above problem, the present invention prepares a first raw material by mixing 60 to 80 wt% of purified water and 20 to 40 wt% of ginger juice, and stirring the mixture at 40 to 100°C.

A step (S1) of preparing raw material A by mixing 80 to 90 wt% of the first raw material, 1 to 10 wt% of honey concentrate, and 1 to 10 wt% of cinnamon powder, and then stirring at 40 to 100°C;

A step (S2) of preparing raw material B by sequentially mixing 50 to 60 wt% of purified water, 1 to 30 wt% of grapefruit seed extract, 1 to 30 wt% of vitamin tree leaf extract, 1 to 30 wt% of spinach extract, 1 to 30 wt% of kale extract, 1 to 30 wt% of nutmeg extract, 1 to 30 wt% of lychee extract, 1 to 30 wt% of oregano extract, and 1 to 30 wt% of sapodilla extract, and then stirring at 40 to 100°C;

After washing and drying the ginseng, sea bream roots, samchae roots, hwangchil leaves, rhubarb roots, marshmallow roots, and thief's cane roots respectively,

The second raw material is prepared by mixing 80 to 90 wt% of the dried ginseng, 1 to 5 wt% of the root of Gaetbangpung, 1 to 5 wt% of the root of Samchae, 1 to 5 wt% of the leaf of Hwangchil, 1 to 5 wt% of the root of Rhubarb, 1 to 5 wt% of the root of Marshmallow, and 1 to 5 wt% of the root of Thief's Cane.

Step (S3) of manufacturing a third raw material by adding 1 to 10 wt% of a berry complex enzyme solution to 90 to 99 wt% of the second raw material and fermenting and maturing at 20 to 60°C for 3 to 10 days,

A step (S4) of manufacturing a fourth raw material by repeating the steaming process of steaming the third raw material at a humidity of 50 to 60% and a temperature of 70 to 85°C for 7 to 10 hours and drying it at 30 to 45°C for 8 to 10 hours 3 to 7 times,

Step (S5) of adding 40% ethanol to the fourth raw material, extracting the same 1 to 5 times at 60 to 80°C for 12 to 24 hours, filtering the extract, concentrating the filtrate under reduced pressure, and drying the same in a vacuum state of less than 4.5 Torr to a moisture content of 4 to 5% to produce a powdery C raw material;

After removing impurities from raw garlic, wash it and mature it for 24 to 48 hours at a humidity of 40 to 60% and a temperature of 40 to 80℃, and ventilate for 5 minutes every 6 hours to produce a primary matured product.

The above primary ripening product is matured for 10 to 15 days at a humidity of 70 to 80% and a temperature of 70 to 90°C, and the secondary ripening product is produced by ventilating for 5 minutes every 10 hours.

The step (S6) of producing a third ripened product, which is black garlic, by ripening the second ripened product at a humidity of 20 to 30% and a temperature of 40 to 50°C for 4 to 5 days, and ventilating for 5 minutes every 10 hours;

Step (S7) of preparing raw material D by mixing and grinding 90 to 93 wt% of the above-mentioned third ripened black garlic, 1 to 3 wt% of baobab fruit extract, 1 to 3 wt% of pine needle extract, 1 to 3 wt% of clove extract, 1 to 3 wt% of yang-ha extract, and 1 to 3 wt% of kaffir lime leaf extract in a blender at room temperature;

The present invention provides a method for producing a ginger beverage, characterized by including a step (S8) of mixing and stirring 80 to 90 wt% of raw material A, 5 to 10 wt% of raw material B, 1 to 5 wt% of raw material C, and 1 to 5 wt% of raw material D at 40 to 50° C. and 1000 to 3000 rpm to produce a beverage composition, and cooling the beverage composition to -10° C. or lower.

The present invention uses ginger as a base to increase the body's immunity while warming the body and inducing an antioxidant effect, while also having excellent taste and flavor.

Figure 1 is a graph showing the analysis of useful ingredient content according to ginger tea drink and its manufacturing method.
Figure 2 is a graph showing DPPH free radical scavenging rate test examples according to ginger tea beverage and its manufacturing method.
Figure 3 is a graph showing an example of ABTS radical scavenging activity test according to a ginger tea drink and its manufacturing method.
Figure 4 is a graph showing an example of a test to inhibit NO production according to a ginger beverage and its manufacturing method.
Figure 5 is a graph showing an example of a test to inhibit the secretion of inflammatory cytokines (IL-1β) according to a ginger beverage and its manufacturing method.
Figure 6 is a graph showing an example of a test to inhibit the secretion of inflammatory cytokines (TNFα) according to a ginger beverage and its manufacturing method.

Below, we will look at specific details about ginger tea drink and its manufacturing method.

First, let's look at Example 1.

Example 1 of the present invention The invention is manufactured by including any two or three or more kinds selected from ginger juice, honey concentrate, cinnamon powder, black ginseng concentrate, and grapefruit seed extract.

More specifically, it is manufactured with 80 to 90 wt% of ginger juice, 1 to 10 wt% of honey concentrate, and 1 to 10 wt% of grapefruit seed extract.

Embodiment 2 of the present invention comprises a step (S1') of producing a 'first raw material' by mixing 60 to 80 wt% of purified water and 20 to 40 wt% of ginger juice, and stirring the mixture at 40 to 100°C, and then mixing 1 to 10 wt% of honey concentrate and 1 to 10 wt% of cinnamon powder with 80 to 90 wt% of the 'first raw material', and stirring the mixture at 40 to 100°C to produce 'raw material A', which is ginger extract;

A step (S2') of producing 'B raw material' by sequentially mixing 50 to 60 wt% of purified water, 1 to 30 wt% of grapefruit seed extract, 1 to 30 wt% of vitamin tree leaf extract, 1 to 30 wt% of spinach extract, 1 to 30 wt% of kale extract, 1 to 30 wt% of nutmeg extract, 1 to 30 wt% of lychee extract, 1 to 30 wt% of oregano extract, and 1 to 30 wt% of sapodilla extract, and then stirring at 40 to 100°C;

A step (S3') of manufacturing a 'second raw material' by mixing 80 to 90 wt% of the dried ginseng, 1 to 5 ...

A step (S4') of manufacturing a 'fourth raw material' by repeating the steaming process of steaming the 'third raw material' at a humidity of 50 to 60% and a temperature of 70 to 85°C for 7 to 10 hours and drying it at 30 to 45°C for 8 to 10 hours 3 to 7 times,

Step (S5') of producing a powdered C raw material' by adding 40% ethanol to the above fourth raw material', extracting the mixture 1 to 5 times at 60 to 80°C for 12 to 24 hours, filtering the extract, concentrating the filtrate under reduced pressure, and drying it in a vacuum state of less than 4.5 Torr to a moisture content of 4 to 5%;

A step (S6') of removing impurities from raw garlic, washing it, maturing it at a humidity of 40 to 60% and a temperature of 40 to 80°C for 24 to 48 hours, ventilating it for 5 minutes every 6 hours to produce a 'first-aged product', maturing the first-aged product at a humidity of 70 to 80% and a temperature of 70 to 90°C for 10 to 15 days, ventilating it for 5 minutes every 10 hours to produce a 'second-aged product', maturing the second-aged product at a humidity of 20 to 30% and a temperature of 40 to 50°C for 4 to 5 days, ventilating it for 5 minutes every 10 hours to produce a 'third-aged product', which is black garlic,

Step (S7') of manufacturing 'D raw material' by mixing and grinding 90 to 93 wt% of the above-mentioned 'third ripened black garlic', 1 to 3 wt% of baobab fruit extract, 1 to 3 wt% of pine needle extract, 1 to 3 wt% of clove extract, 1 to 3 wt% of Yangha extract, and 1 to 3 wt% of kaffir lime leaf extract in a blender at room temperature;

The method comprises a step (S8') of preparing a beverage composition by mixing and stirring 80 to 90 wt% of the above raw material A, 5 to 10 wt% of the above raw material B, 1 to 5 wt% of the above raw material C, and 1 to 5 wt% of the above raw material D at 40 to 50°C and 1000 to 3000 rpm, and cooling the beverage composition to -10°C or lower.

Below, we will examine the specific details of each step of Example 2.

Before the explanation, the ' presented below is for distinguishing between Example 2 and Example 3. For example, raw material A ' is Example 2, and raw material A is Example 3. As another example, (S1') is a manufacturing step of Example 2, and (S1) is a manufacturing step of Example 3.

[Step for manufacturing ‘A raw material’ (S1’)]

This step is the step of manufacturing ‘Raw Material A’.

First, 60 to 80 wt% of purified water and 20 to 40 wt% of ginger juice are mixed and stirred at 40 to 100°C to prepare the 'first raw material'.

Here, the ginger (Zingiber officinale) juice is prepared by removing the skin of the ginger, cutting it into 0.3 to 0.4 mm pieces, soaking the cut ginger in apple cider vinegar at a 10:1 ratio for 1 hour, then draining the cut ginger and soaking it in purified water for 24 hours and extracting the juice using a juicer, or using only the ginger cut into 0.3 to 0.4 mm pieces and directly extracting the juice using a juicer.

In addition, 80 to 90% of ginger is water and the rest is solid matter, so ginger juice can be easily obtained even without purified water.

In addition, the spicy components of ginger are gingerols and shogaols, which are two phenol compounds that remove oxygen radicals before genes are damaged by oxygen radicals. In other words, ginger has an excellent antioxidant effect that removes oxygen radicals and has a strong antioxidant and anti-inflammatory effect by blocking damage to genes caused by oxygen radicals.

In addition, gingerol and shogaol have the effect of removing cold energy from the body and warming it up.

In addition, since ginger and vinegar have an antibacterial effect and stimulate white blood cells, they can be expected to have a synergistic effect of increasing immunity, and the citric acid and amino acids in apple cider vinegar also have the effect of suppressing neutral fat in the blood, so they remove waste products, and when the main ingredient of vinegar, "acetic acid," enters the cells in the body, it changes into a substance called adenosine. The adenosine has a vasodilating effect and makes the blood flow smoothly, so it has the effect of smoothing blood circulation, so combining ginger and vinegar can have a synergistic effect.

In addition, it is manufactured by hot air drying in a conventional manufacturing method, then extracting the dried product with hot water or refluxing it with ethanol, and then concentrating to remove the solvent. However, since a large amount of nutrients may be lost during the heating and extraction processes in the conventional method, it is most desirable to extract the juice raw. Let's look at a test example for this.

First, as a control group, ginger produced in Jecheon, Chungcheongbuk-do was used, and the produced ginger was dried with hot air at 60℃ for 12 hours, cut into 0.4 mm pieces, and then 1,000 ml of purified water was added to 500 g of the cut material, and hot water was extracted at 100℃ for 3 hours, and then filtered to produce the product. (Hereinafter, ginger a as a control group)

In addition, the present invention used ginger produced in Jecheon, Chungcheongbuk-do, the same as the control group, and after removing the skin of the ginger, 500 g of cut ginger cut into 0.4 mm pieces was used, which was squeezed with a juicer at room temperature. (Hereinafter, ginger b of the present invention)

Next, the contents of 6-gingerol and 6-shogaol contained in ginger a and ginger b were measured and analyzed using high-performance liquid chromatography. The column used was Waters symmetry C8 (153 × 2.8 mm), and the mobile phase solvent was a mixed solvent of MeOH/H ₂ O = 65/35 (v/v), eluted at a flow rate of 1 mL/min, and detected at 281 nm. The analysis samples were prepared by dissolving each ginger extract, ginger a and ginger b, in methanol and filtering them through a 0.46 μm filter. [Result Table 1, Figure 1]

Control group: ginger a

Content (mg/g)
The inventor of the present invention is ginger b
Content (mg/g)
6-gingerol

135.2
6-gingerol
201.9
6-shogaol

131.9
6-shogaol

204.1
total

267.1
total
406

The ginger B of the present invention showed a significant effect, producing a result of 52.00% increase compared to the control ginger A.

In addition, the contents of the main active ingredients, 6-gingerol and 6-shogaol, were significantly reduced by hot water extraction, which is thought to be due to denaturation of 6-gingerol and 6-shogaol caused by high heat.

In addition, if the amount of ginger juice is less than 20 wt% of the total weight of the first raw material, the antioxidant effect and anti-inflammatory effect may decrease, and since it is a ginger drink, the taste of ginger is important, but the taste of ginger may be significantly neutralized.

In addition, if it exceeds 40 wt%, the unique taste of ginger may be strong, which may reduce the preference, and in addition, the most common side effect of ginger is gastrointestinal disease, and in particular, it may cause side effects such as bad breath, belching, bloating, and abdominal gas, so it is desirable to mix it within a limited range.

In addition, in the process of manufacturing the first raw material by mixing 60 to 80 wt% of the purified water and 20 to 40 wt% of the ginger juice and stirring at 40 to 100°C,

If the temperature is below 40℃, the purified water and ginger juice may not be completely mixed, and if it exceeds 100℃, the nutrients may be destroyed, so it is recommended to use it within a limited range.

Next, 80 to 90 wt% of the manufactured first raw material' is mixed with 1 to 10 wt% of honey concentrate and 1 to 10 wt% of cinnamon powder, and stirred at 40 to 100°C to manufacture 'raw material A', which is ginger extract, thereby completing step S1.

Here, the honey concentrate is a concentrated sweetener (sugar) that honeybees extract from the nectar glands of flowers and accumulate, and contains vitamins B1, B2, B6, folic acid, nicotinic acid, pantothenic acid, vitamin C, vitamin K, and vitamin B complex, and minerals such as potassium, sodium, calcium, magnesium, phosphorus, zinc, iron, copper, and manganese, and is used to enhance the taste preference by combining it with the unique taste of the ginger juice to produce an overall strong sweetness.

If the honey concentrate is less than 1 wt% of the total weight of the above A raw material, the overall flavor may be reduced and consumer preference may be reduced. If it exceeds 10 wt%, honey has a high sugar content, and if consumed in excess, it may cause weight gain or blood sugar control problems. Therefore, it is recommended to use it within a limited range.

The above cinnamon powder, first of all, cinnamon (Cinnamomum verum) is a spice that comes from the bark of several species of trees in the genus Lauraceae, and the present invention uses powdered cinnamon.

In addition, the cinnamon is rich in antioxidants including polyphenols and contains active ingredients such as cinnamaldehyde, phellandrene, eugenol, and methyleugual, so it is known to be effective for people with cold bodies, such as those with cold hands and feet, as well as having antioxidant effects.

If the cinnamon powder is less than 1 wt% of the total weight of the above-mentioned 'raw material A', the effect presented above may be minimal, and if it exceeds 10 wt%, the cinnamon scent alone may be strengthened due to the strong, unique scent of cinnamon, resulting in an unharmonious flavor. Therefore, it is preferable to blend it within a limited range.

In addition, in the process of manufacturing 'raw material A', which is ginger syrup, by mixing 1 to 10 wt% of honey concentrate and 1 to 10 wt% of cinnamon powder with 80 to 90 wt% of the manufactured first raw material, and then stirring at 40 to 100°C, if the temperature is below 10°C, the individual components may not be properly mixed, and if it exceeds 100°C, not only may the nutrients be destroyed, but also the bitter taste may become strong, so it is preferable to stir at a limited temperature.

By including the above ginger A raw material' in the ginger drink composition, it can have the effect of enhancing the taste through the honey concentrate in addition to the effect of anti-oxidation and anti-inflammatory, and it can have the effect of warming the body by eliminating the cold energy of the body through the ginger juice and cinnamon powder. In addition, since it is a ginger drink, it serves as a base in the present invention.

[Step for manufacturing ‘B raw material’ (S2’)]

This step is completed by sequentially mixing 50 to 60 wt% of purified water, 1 to 30 wt% of grapefruit seed extract, 1 to 30 wt% of vitamin tree leaf extract, 1 to 30 wt% of spinach extract, 1 to 30 wt% of kale extract, 1 to 30 wt% of nutmeg extract, 1 to 30 wt% of lychee extract, 1 to 30 wt% of oregano extract, and 1 to 30 wt% of sapodilla extract, and then stirring at 40 to 100°C to manufacture 'B raw material'.

First, grapefruit seed extract can be obtained by drying grapefruit (Citrus × paradisi) seeds at 60 to 75°C, grinding the dried seeds to a mesh size of 330 to 350 while maintaining a temperature of 1 to 4°C, mixing 30 wt% of the ground material and 70 wt% of an extraction solvent, glycerin, at a temperature of 28°C for 12 to 50 hours using a layer separation continuous extraction method.

The above grapefruit seed extract has a bacteriostatic effect that stops the growth of microorganisms, an antibacterial effect that kills microorganisms, and is a powerful natural antioxidant that is superior to fat-soluble tocopherol. In particular, it is water-soluble, so it has a wide range of uses and is non-toxic even if consumed in excess.

Total weight of the above B raw material If the grapefruit seed extract is less than 1 wt%, it may be difficult to perform the role of a preservative in the present invention, and if it exceeds 30 wt%, it is non-toxic as presented above, but there is no significant effect that is especially doubled when added further, resulting in an economic loss.

The above vitamin tree leaf extract is prepared by drying the vitamin tree (scientific name: Hippophae Rhamnodes L) leaves at 40 to 70°C, crushing them through a 40 mesh, extracting them using a reflux condenser with 80% ethanol at 80°C for 4 hours, filtering the extract, adding a solvent to the remaining residue, repeating the extraction three times using the same method as above, and concentrating the extract under reduced pressure at 43°C to remove the solvent.

The above vitamin tree leaf extract contains flavone and sterol among polyphenols and has a strong antioxidant function.

In particular, it contains 2,000 times more vitamin C than grapes and 1,000 times more than apples. It is rich in vitamins A, E, and K, and also contains amino acids, unsaturated fatty acids, and minerals.

If the amount of the vitamin tree leaf extract is less than 1 wt% based on the total weight of the above B raw material, the antioxidant effect may be somewhat reduced, and if it exceeds 30 wt%, there are no particular side effects, but the taste and flavor may change depending on the additional addition, and furthermore, the content of other ingredients may be reduced, so it is desirable to use it within a limited range.

The above spinach extract was prepared by adding 30 to 50 wt% of spinach (Spinacia oleracea) dried at 40 to 70°C to 50 to 70 wt% of purified water, performing a double boiling extraction at 100 to 120°C for 10 hours, and filtering the extract.

The above spinach extract is a natural antioxidant rich in inorganic substances such as calcium, phosphorus, and iron, and is especially rich in iron, as well as beta-carotene, which prevents aging.

If the spinach extract is less than 1 wt% of the total weight of the above B raw material, the antioxidant effect may be reduced, and if it exceeds 30 wt%, the color of the ginger drink itself may become too green, so it is preferable to use it within a limited range.

The above kale extract is extracted from the leaves of kale (Brassica oleracea var. sabellica), and after drying the leaves, 30 to 50 wt% of the dried leaves are added to 50 to 70 wt% of 30% ethanol and refluxed at 68° C. for 2 hours, the process being repeated twice, and the resulting extract is concentrated under reduced pressure at 40° C. to remove the solvent.

The above kale extract contains antioxidants such as beta-carotene, vitamin C, chlorogenic acids, and numerous types of glucosinolates.

If the kale extract is less than 1 wt% of the total weight of the above B raw material, the antioxidant effect may be reduced, and if it exceeds 30 wt%, the color of the ginger drink itself may become too green, so it is preferable to use it within a limited range.

The above nutmeg extract is from Myristica fragrans (the seeds of several tree species belonging to the genus Nutmeg. The spice made from the seeds is also called nutmeg).

20 to 40 wt% of dried and crushed nutmeg is added to 60 to 80 wt% of purified water, left at 30 to 37°C for 2 to 10 days, and the extracted solution is filtered to produce the product. The nutmeg extract contains components such as sabinene, pinene, neolignan, and limonene, and thus has excellent antioxidant, anti-inflammatory, and antibacterial properties and has a regulating effect.

If the nutmeg extract is less than 1 wt% of the total weight of the above B raw material, its efficacy such as antioxidant and anti-inflammation may decrease, and if it exceeds 30 wt%, it may cause side effects such as headaches. Therefore, it is recommended to use it within a limited range.

The above lychee extract is prepared by drying the fruit pulp of lychee (Litchi chinensis) at 40 to 70°C, grinding the dried material through a 100 mesh, adding 40 to 50 wt% of the grinded material and 50 to 60 wt% of ethanol using a reflux condenser, extracting at 70 to 75°C for 6 hours, filtering the extract, adding a solvent to the remaining residue again, repeating the extraction three times using the same method as above, and concentrating the extract under reduced pressure at 40°C to remove the solvent. The above lychee extract contains quercetin, vitamin C, epicatechin, and rutin and has an antioxidant effect.

If the amount of the lychee extract is less than 1 wt% relative to the total weight of the above B raw material, the antioxidant effect may be reduced, and if it exceeds 30 wt%, the sweetness of the ginger drink may be excessively increased. Therefore, it is preferable to use it within a limited range.

The above Cayratia japonica extract was prepared by drying the whole plant of Cayratia japonica (beggar's vine, Cayratia japonica) with hot air at 60 to 70°C, adding 50 to 60 wt% of the dried material to 40 to 50 wt% of purified water, extracting with hot water, and then filtering.

The above extract of Oryzae contains amino acids and flavonoids and has antioxidant properties.

If the amount of the above Oryeommae extract is less than 1 wt% based on the total weight of the above B raw material, the antioxidant effect is reduced, and if it exceeds 30 wt%, it has a spicy and bitter taste, which may reduce the taste of the ginger drink, so it is preferable to use it within a limited range.

The above sapodilla extract is prepared by first drying the fruit pulp of the sapodilla (Manilkara zapota) of a fruit tree of the Sapodilla family at 40 to 70°C, grinding the dried material through 100 mesh, adding 50 to 60 wt% of 30% ethanol to 40 to 50 wt% of the ground material, extracting at 70 to 75°C for 6 hours using a reflux condenser, filtering the extract, adding a solvent to the remaining residue again, repeating the extraction three times in the same manner as above, and concentrating the extract under reduced pressure at 40°C to remove the solvent.

The above sapodilla extract is rich in vitamin C, polyphenol, carotenoids, and minerals such as iron (Fe), copper (Cu), zinc (Zn), calcium (Ca), and potassium (K), and thus has an antioxidant effect.

If the sapodilla extract is less than 1 wt% based on the total weight of the above B raw material, the antioxidant effect may be minimal, and if it exceeds 30 wt%, the sugar content may increase and the sweetness may become too strong, so it is preferable to use it within a limited range.

In addition, in the process of manufacturing 'B raw material' by sequentially mixing 50 to 60 wt% of purified water, 1 to 30 wt% of grapefruit seed extract, 1 to 30 wt% of vitamin tree leaf extract, 1 to 30 wt% of spinach extract, 1 to 30 wt% of kale extract, 1 to 30 wt% of nutmeg extract, 1 to 30 wt% of lychee extract, 1 to 30 wt% of oregano extract, and 1 to 30 wt% of sapodilla extract, and then stirring at 40 to 100°C,

If the temperature is below 40℃, it may be difficult for each component to be mixed evenly, and if it exceeds 100℃, each nutrient may be destroyed, so it is preferable to manufacture by stirring at a limited temperature.

The B raw material manufactured in this step not only enhances the antioxidant effect, but also improves the taste through the fruit pulp, while also extending the shelf life of the ginger drink manufactured below.

[Step of manufacturing 'third raw material' (S3')], [Step of manufacturing 'fourth raw material' (S4')] and [Step of manufacturing 'C raw material' (S5');]

First, [the third raw material'] is made by washing and drying ginseng, sea squirt root, samchae root, hwangchil leaf, rhubarb root, marshmallow root, and thief's cane root at 70 to 80℃.

The second raw material is prepared by mixing 80 to 90 wt% of the dried ginseng, 1 to 5 wt% of the root of Gaetbangpung, 1 to 5 wt% of the root of Samchae, 1 to 5 wt% of the leaf of Hwangchil, 1 to 5 wt% of the root of Rhubarb, 1 to 5 wt% of the root of Marshmallow, and 1 to 5 wt% of the root of Thief's Cane.

The above second raw material is completed through a steaming process of steaming at a temperature of 50 to 60°C and a humidity of 30 to 40% for 7 to 10 hours and drying at 30 to 45°C for 8 to 10 hours.

The above fresh ginseng (Panax C.A Meyer) refers to ginseng that has been left undried, and becomes black ginseng through the steaming process below. In the description of the present invention, black ginseng will be described as it becomes black ginseng through the steaming process and exhibits the efficacy of black ginseng.

In general, the amount of newly created saponin components increases more than the amount of saponin components that are destroyed during the red ginseng manufacturing process. In particular, black ginseng is known to have increased levels of specific saponins such as Rg3, Rg5, Rk1, and Rh1 compared to existing ginseng or red ginseng, thereby creating components that are beneficial to our body. In other words, the steaming and drying process is 2-3 times more frequent, and the ginsenoside component increases during this process.

Additionally, the content of ginsenoside (Rg3) in black ginseng is 7.51 mg/g, which is about 20 times that of red ginseng (0.37 mg/g).

In addition, the ginsenoside Rg3 in the black ginseng is smaller than Rb1, Rb2, and Rg1, and as heat is repeatedly applied, the ginsenoside molecules are gradually split and changed into a form that is easily absorbed into the body. These components enhance the body's immunity and exhibit antioxidant effects.

If the amount of the ginseng is less than 80 wt% of the total weight of the above second raw material, it may be difficult to increase immunity and exhibit antioxidant effects, and if it exceeds 90 wt%, other contents may decrease, making it difficult to achieve the synergistic effect described below. In particular, if too much saponin is ingested, it may cause iodine deficiency in the body, which may lead to abnormalities in the production of thyroid hormones, so it is preferable to use it within a limited range.

The above sea squirt root is the root of sea squirt (Glehnia littoralis), and its unique scent is neutralized through the following ripening process. It is effective in having an antispasmodic effect through the effective ingredient imperatorin contained therein, and in having a detoxifying effect through Bergapten.

If the amount of the root of the sea squirt is less than 1 wt% of the total weight of the above-mentioned second raw material, the effect presented above may be minimal, and if it exceeds 5 wt%, even if neutralized, there is a weak bitter taste, and if added excessively, the bitter taste may become stronger, so it is preferable to use it within a limited range.

The above-mentioned samchae root is the root of samchae (Allium hookeri), and the unique aroma and flavor are neutralized through the following steaming process to improve the flavor, while the effective ingredients such as calcium, phosphoric acid, and dietary sulfur are maintained as ingredients that help strengthen bone density, and antioxidant ingredients such as polyphenol.

If the amount of the above-mentioned three-color root is less than 1 wt% of the total weight of the above-mentioned second raw material, the effect presented above may be minimal, and if it exceeds 5 wt%, even if neutralized, there is still a weak bitter taste, and if added excessively, the bitter taste may become stronger, so it is preferable to use it within a limited range.

The above-mentioned Hwangchil leaves are the leaves of Hwangchil (Dendropanax morbiferus), and the unique strong aroma and bitter taste are improved through steaming, and the antioxidant effect is maintained due to the presence of flavonoid components such as chlorogenic acid and rutin.

If the amount of the above-mentioned second raw material's' Phellodendron amurense leaves is less than 1 wt% compared to the total weight, the effect presented above may be minimal, and if it exceeds 5 wt%, even if neutralized, there is still a weak bitter taste, so if added excessively, the bitter taste may become stronger, so it is preferable to use it within a limited range.

The above rhubarb root is the root of rhubarb (Rheum rhabarbarum), which has an excessively medicinal taste, but the taste is improved through subsequent maturation, and the effect of suppressing the production of active oxygen is maintained through the effective ingredient, 'rhaponticin.'

If the amount of the rhubarb root is less than 1 wt% of the total weight of the above-mentioned second raw material, the effect presented above may be minimal, and if it exceeds 5 wt%, even if neutralized, there is still a weak medicinal taste, and if added excessively, the medicinal taste may become strong, so it is preferable to use it within a limited range.

The above marshmallow root is the root of the marshmallow (Althaea officinalis), a perennial plant in the Malvaceae family. It is native to the region from Siberia to Central Asia, the Mediterranean, and Europe. It is rich in vitamins, minerals, amino acids, tannins, antioxidants, and flavonoids. It maintains its effectiveness as it matures, but has a slightly sweet and earthy taste, which is neutralized to improve the flavor.

If the marshmallow root is less than 1 wt% of the total weight of the above-mentioned second raw material, the effect presented above may be minimal, and if it exceeds 5 wt%, the target taste may not be achieved, so it is preferable to use it within a limited range.

The above thieves' walking stick root is the root of thieves' walking stick (Sophora flavescens), and because it has a very bitter taste, it is alleviated by steaming as follows. However, the main ingredient is the natural organic compound matrine, and other ingredients such as sophoranol, flavonoid, and kurarinol have sweating and excretion effects, so the effect of excreting waste is maintained.

If the amount of the root of the thief's cane is less than 1 wt% of the total weight of the above-mentioned second raw material, the effect presented above may be minimal, and if it exceeds 5 wt%, even if it is alleviated, a certain degree of bitterness will still be present, so if it is added excessively, it may ruin the flavor, so it is desirable to use it within a limited range.

The above third raw material is completed through a steaming process of steaming the above second raw material at a humidity of 30 to 40% and a temperature of 50 to 60°C for 7 to 10 hours and drying it at 30 to 45°C for 8 to 10 hours.

After that, the 'third raw material' is steamed at a temperature of 70 to 85°C and a humidity of 50 to 60% for 7 to 10 hours and then dried at 30 to 45°C for 8 to 10 hours, and this process is repeated 3 to 7 times to produce the 'fourth raw material'.

Here, if the temperature is less than 70℃, 50% humidity, and 7 hours, the effective steaming preparation process may not be properly performed, and if it exceeds 60%, 85℃, and 10 hours, the humidity is too high, the fire is too strong, or the steaming is too long, the outer skins of various raw materials may burst, resulting in loss of nutrients, loss of taste, and the raw materials being stuck together and crushed. Therefore, it is recommended to use it within a limited range.

In addition, preheating at 50 to 60°C and then increasing the temperature to 70 to 85°C can increase the steaming efficiency and maximize the activation of effective ingredients.

After that, 40% ethanol is added to the above-mentioned fourth raw material', extraction is performed 1 to 5 times at 60 to 80°C for 12 to 24 hours, the extract is filtered, the filtrate is concentrated under reduced pressure, and then dried in a vacuum state of less than 4.5 Torr to a moisture content of 4 to 5% to produce a powdered C raw material'.

The above C raw material is based on black ginseng, and maximizes the efficacy of black ginseng, but also provides an overall health promotion effect through the effective ingredients of sea ginseng root, samchae root, hwangchil leaf, rhubarb root, marshmallow root, and thief's cane root.

In addition, by improving the shortcomings of each ingredient, such as bitterness and medicinal taste, through steaming, the time is shortened by adding it together during the black ginseng steaming process, while the effective ingredients contained in the above C raw material are doubled.

Furthermore, the C raw material' ginger drink is included to enhance the body's immunity, maximize the antioxidant effect, and enhance the overall health promotion effect, while providing a feeling as similar as possible to a healthy food.

[Step of manufacturing '3rd ripened product' (S6')] and [Step of manufacturing 'D raw material' (S7')];

After removing impurities from raw garlic, wash it and age it for 24 to 48 hours at a humidity of 40 to 60% and a temperature of 40 to 80℃, ventilating for 5 minutes every 6 hours to produce the 'primary ageing product'.

The above primary ripening product is matured for 10 to 15 days at a humidity of 70 to 80% and a temperature of 70 to 90°C, and the secondary ripening product is produced by ventilating for 5 minutes every 10 hours.

The above secondary ripening product is ripened for 4 to 5 days at a humidity of 20 to 30% and a temperature of 40 to 50°C, and ventilated for 5 minutes every 10 hours to produce the 'tertiary ripening product' of black garlic.

Black garlic contains a large amount of allicin, which has a strong antibacterial effect, and is known to help strengthen the immune system. It also combines with vitamin B6 in the body to activate the function of pancreatic cells and the secretion of insulin, helping to lower blood sugar levels. It also plays a role in increasing antioxidant activity in the body by activating enzymes involved in antioxidant activity.

In addition, when garlic is heated or aged, the sulfur compounds such as allicin and scordinin that cause the odor are reduced, producing a sweet and sour taste, which makes it flavorful even when added to ginger drinks.

Next, 90 to 93 wt% of the above-mentioned 'third ripened black garlic' is mixed and ground with 1 to 3 wt% of baobab fruit extract, 1 to 3 wt% of pine needle extract, 1 to 3 wt% of clove extract, 1 to 3 wt% of Yangha extract, and 1 to 3 wt% of kaffir lime leaf extract in a blender at room temperature to prepare 'D raw material'.

The above baobab tree, the baobab tree (Adansonia) fruit extract is manufactured by drying the baobab tree fruit pulp at 60 to 70°C, adding 50% ethanol to the dried material, extracting it 1 to 5 times at 60 to 80°C for 12 to 24 hours, filtering the extract, and concentrating the filtrate under reduced pressure to remove the solvent. The baobab tree fruit extract is very rich in vitamin C, which helps to double the antioxidant effect that enhances immunity.

If the baobab fruit extract is less than 1 wt% of the total weight of the above D raw material, the effect of doubling the antioxidant effect may be reduced, and if it exceeds 3 wt%, there is a problem of excessively increasing the sugar content, and considering that baobab fruit is rather expensive, it is desirable to blend it within a limited range.

The above pine needle extract is extracted from the leaves of the pine genus (Pinus) plant, and is manufactured by adding 50 to 60 wt% of pine needles to 40 to 50 wt% of purified water, milling the result, and then filtering through a mesh strainer 10 to 15 times. The pine needle extract contains 'apieginic acid', which helps expel nicotine, and 'flavonoid', which is an antioxidant, and exhibits antioxidant properties.

If the pine needle extract is less than 1 wt% of the total weight of the above D raw material, the effect of adding antioxidant effect may be reduced, and if it exceeds 3 wt%, only the characteristic scent of pine needles may become stronger, so it is preferable to use it within a limited range.

The above clove extract is obtained by hot-air drying the buds of the clove tree (Syzygium aromaticum) just before flowering, and then hot-water extracting 40 to 60 wt% of the dried material with 40 to 60 wt% of purified water. It is characterized by a spicy flavor. Cloves contain eugenol, a physiologically active compound that is a natural antioxidant, and can provide antibacterial and anti-inflammatory properties.

If the amount of the clove extract is less than 1 wt% of the total weight of the above D raw material, the antibacterial effect may be reduced, and if it exceeds 3 wt%, it promotes the secretion of the gastric mucosa and consumes it, and it is likely to induce gastric bleeding and has the property of putting the body in an elevated state, so it is preferable to use it within a limited range.

The above extract of Zingiber mioga is prepared by drying Zingiber mioga at 40 to 60°C, adding 30% ethanol to the dried material, extracting the dried material at 60 to 70°C for 10 to 12 hours, repeating the extraction process 1 to 2 times, filtering the extract, and concentrating the filtrate under reduced pressure to remove the solvent.

Known components of ginger, such as gingerol, shogaol, anthocyanin, and alpha-pinene, are present. Alpha-pinene improves blood circulation, and anthocyanin has antioxidant properties.

If the amount of the above-mentioned Yangha extract is less than 1 wt% of the total weight of the above-mentioned D raw material, the effect of further improving blood vessel improvement and antioxidant effects may be reduced, and if it exceeds 3 wt%, side effects such as indigestion and abdominal pain may occur, so it is preferable to use it within a limited range.

The above kaffir lime leaf extract is manufactured by drying kaffir lime (Citrus hystrix) leaves at 40 to 80°C, adding 60% ethanol to the dried material, extracting it once or twice at 60 to 70°C for 12 to 24 hours, filtering the extract, and concentrating the filtrate under reduced pressure to remove the solvent. The limonine component contained in the leaves exhibits an antioxidant effect, and in addition, it has its own sterilizing and bacteria-removing effects, so it also functions as a preservative.

In addition, if the kaffir lime extract is less than 1 wt% of the total weight of 'D raw material', the antioxidant effect and preservative effect may decrease, and if it exceeds 3 wt%, it may cause heartburn, so it is desirable to use it within a limited range.

The above-mentioned '3rd ripened black garlic' is mixed with 90 to 93 wt% of baobab fruit extract, 1 to 3 wt% of pine needle extract, 1 to 3 wt% of clove extract, 1 to 3 wt% of Yangha extract, and 1 to 3 wt% of kaffir lime leaf extract in a blender at room temperature for 20 to 30 minutes, and then ground and filtered to produce 'D raw material'. Through these raw materials, the antioxidant effect is maximized while improving the taste and flavor.

[Step of cooling the beverage composition to -10℃ or lower (S8)]

A beverage composition is prepared by mixing and stirring the above raw material A of 80 to 90 wt%, raw material B of 5 to 10 wt%, raw material C of 1 to 5 wt%, and raw material D of 1 to 5 wt% at 40 to 50°C and 1000 to 3000 rpm, and the beverage composition is cooled to -10°C or lower to produce a final product.

Here, if the amount of raw material A is less than 80 wt% of the total weight of the beverage composition, the original flavor of the ginger beverage cannot be properly derived, and if it exceeds 90 wt%, the other contents are reduced, making it difficult to perform the role of doubling the antioxidant effect and health promotion effect, so it is desirable to use it within a limited range.

Here, if the B raw material is less than 5 wt% based on the total weight of the beverage composition, the effect of amplifying the antioxidant effect and improving the taste through the fruit pulp while extending the preservation period may be reduced, and if it exceeds 10 wt%, the sugar content becomes too excessive, so it is desirable to use it within a limited range.

Here, if the C raw material is less than 1 wt% of the total weight of the beverage composition, it may be difficult to play a role in enhancing the body's immunity, maximizing the antioxidant effect, and enhancing the overall health promotion effect while providing a feeling as similar as possible to a health food, and if it exceeds 5 wt%, the overall flavor may be significantly reduced, so it is desirable to mix it within a limited range.

Here, if the D raw material is less than 1 wt% based on the total weight of the beverage composition, the effect of maximizing the antioxidant effect while improving the taste and flavor may be reduced, and if it exceeds 5 wt%, the overall flavor may be reduced, so it is desirable to use it within a limited range.

Example 3 of the present invention: The first raw material is prepared by mixing 60 to 80 wt% of purified water and 20 to 40 wt% of ginger juice, and stirring at 40 to 100°C.

Step (S1) of producing raw material A, which is ginger extract, by mixing 80 to 90 wt% of the first raw material, 1 to 10 wt% of honey concentrate, and 1 to 10 wt% of cinnamon powder, and then stirring at 40 to 100°C;

A step (S2) of preparing raw material B by sequentially mixing 50 to 60 wt% of purified water, 1 to 30 wt% of grapefruit seed extract, 1 to 30 wt% of vitamin tree leaf extract, 1 to 30 wt% of spinach extract, 1 to 30 wt% of kale extract, 1 to 30 wt% of nutmeg extract, 1 to 30 wt% of lychee extract, 1 to 30 wt% of oregano extract, and 1 to 30 wt% of sapodilla extract, and then stirring at 40 to 100°C;

After washing and drying the ginseng, sea bream roots, samchae roots, hwangchil leaves, rhubarb roots, marshmallow roots, and thief's cane roots respectively,

The second raw material is prepared by mixing 80 to 90 wt% of the dried ginseng, 1 to 5 wt% of the root of Gaetbangpung, 1 to 5 wt% of the root of Samchae, 1 to 5 wt% of the leaf of Hwangchil, 1 to 5 wt% of the root of Rhubarb, 1 to 5 wt% of the root of Marshmallow, and 1 to 5 wt% of the root of Thief's Cane.

Step (S3) of manufacturing a third raw material by adding a berry complex enzyme solution to the second raw material and fermenting and maturing it at 20 to 60°C for 3 to 10 days,

A step (S4) of manufacturing a fourth raw material by repeating the steaming process of steaming the third raw material at a humidity of 50 to 60% and a temperature of 70 to 85°C for 7 to 10 hours and drying it at 30 to 45°C for 8 to 10 hours 3 to 7 times,

Step (S5) of adding 40% ethanol to the fourth raw material, extracting the same 1 to 5 times at 60 to 80°C for 12 to 24 hours, filtering the extract, concentrating the filtrate under reduced pressure, and drying the same in a vacuum state of less than 4.5 Torr to a moisture content of 4 to 5% to produce a powdery C raw material;

After removing impurities from raw garlic, wash it and mature it for 24 to 48 hours at a humidity of 40 to 60% and a temperature of 40 to 80℃, and ventilate for 5 minutes every 6 hours to produce a primary matured product.

The above primary ripening product is matured for 10 to 15 days at a humidity of 70 to 80% and a temperature of 70 to 90°C, and the secondary ripening product is produced by ventilating for 5 minutes every 10 hours.

The step (S6) of producing a third ripened product, which is black garlic, by ripening the second ripened product at a humidity of 20 to 30% and a temperature of 40 to 50°C for 4 to 5 days, and ventilating for 5 minutes every 10 hours;

Step (S7) of preparing raw material D by mixing and grinding 90 to 93 wt% of the above-mentioned third ripened black garlic, 1 to 3 wt% of baobab fruit extract, 1 to 3 wt% of pine needle extract, 1 to 3 wt% of clove extract, 1 to 3 wt% of yang-ha extract, and 1 to 3 wt% of kaffir lime leaf extract in a blender at room temperature;

A method of manufacturing a beverage composition includes mixing and stirring 80 to 90 wt% of raw material A, 5 to 10 wt% of raw material B, 1 to 5 wt% of raw material C, and 1 to 5 wt% of raw material D at 40 to 50°C and 1000 to 3000 rpm, and cooling the beverage composition to -10°C or lower (S8).

Examples 2 and 3 have the same raw materials and manufacturing method, but differ in the manufacturing of raw material C. The same content as in Example 2 is omitted in the description of Example 3.

[Step for manufacturing the third raw material (S3)] and [Step for manufacturing the C raw material (S5)]

After washing and drying the ginseng, sea bream roots, samchae roots, hwangchil leaves, rhubarb roots, marshmallow roots, and thief's cane roots respectively,

The second raw material is prepared by mixing 80 to 90 wt% of the dried ginseng, 1 to 5 wt% of the root of Gaetbangpung, 1 to 5 wt% of the root of Samchae, 1 to 5 wt% of the leaf of Hwangchil, 1 to 5 wt% of the root of Rhubarb, 1 to 5 wt% of the root of Marshmallow, and 1 to 5 wt% of the root of Thief's Cane.

A third raw material is prepared by adding 1 to 10 wt% of a berry complex enzyme solution to 90 to 99 wt% of the above second raw material and fermenting and maturing it at 20 to 60°C for 3 to 10 days.

Here, the berry complex enzyme solution is manufactured by mixing 30 to 40 wt% of purified water, 1 to 30 wt% of mulberry (Morus nigra), 1 to 30 wt% of blueberry (Vaccinium sect. Cyanococcus), 1 to 30 wt% of raspberry (Rubus idaeus), and 1 to 30 wt% of acacia berry (Euterpe oleracea) with brown sugar in a jar, mixing, and then performing primary fermentation in a shaded place for 2 to 3 months, opening the jar, mixing again for 10 minutes, sealing again, and performing secondary fermentation for 6 to 12 months, or

It can be manufactured by mixing 30 to 40 wt% of purified water, 1 to 30 wt% of mulberries, 1 to 30 wt% of blueberries, 1 to 30 wt% of raspberries, and 1 to 30 wt% of acacia berries with brown sugar in a jar, mixing, and then performing primary fermentation in a shaded place for 2 to 3 months, opening the jar and mixing again for 10 minutes, inoculating yeast, and maturing at a temperature of 40 to 50°C for 15 days.

The flavonoid pigment called 'anthocyanin', which is abundant in the above berries, has an antioxidant ability that is about 50 times stronger than vitamin E, making it excellent in protecting our bodies from active oxygen.

In particular, mulberries are known to lower cholesterol levels through their antioxidant components such as polyphenol and beta-carotene, and to suppress the accumulation of neutral fat in blood vessels, while their rich potassium content helps to smoothly discharge waste products and sodium from blood vessels.

Additionally, blueberries are rich in dietary fiber and are known to inhibit the production of toxins and absorption of cholesterol in the intestines.

Raspberries are known to have strong anti-inflammatory properties that help with heart disease, strengthen the immune system, and prevent cell membrane damage through their anti-inflammatory properties that aid digestion. Acai berries have the most outstanding antioxidant ability among berries, reaching about six times that of blueberries. In this way, by composing them in a complex manner, the effects of each ingredient can complement each other to create a synergistic effect.

The fourth raw material is manufactured by repeating the steaming process of steaming the third raw material at a temperature of 70 to 85°C and a humidity of 50 to 60% for 7 to 10 hours and drying it at 30 to 45°C for 8 to 10 hours 3 to 7 times.

40% ethanol is added to the above fourth raw material, extraction is performed 1 to 5 times at 60 to 80°C for 12 to 24 hours, the extract is filtered, the filtrate is concentrated under reduced pressure, and then dried in a vacuum state of less than 4.5 Torr to a moisture content of 4 to 5% to produce a powdered C raw material.

In this way, raw material C is fermented with a berry complex enzyme solution of manufactured ginseng, sea squirt root, samchae root, hwangchil leaf, rhubarb root, marshmallow root, and thief's cane root to maximize effective ingredients, and especially has the effect of maximizing the antioxidant effect when added to berries.

Below, we will look at a test example through an implementation example.

Realization Example 1

It was manufactured by sequentially adding 9 wt% of honey concentrate and 1 wt% of grapefruit seed extract to 90 wt% of ginger juice, and then mixing and stirring at 80°C.

Realization example 2

60 wt% of purified water and 40 wt% of ginger juice are mixed, and stirred at 100°C to produce 'Raw Material A'. Next, 85 wt% of the 'Raw Material A' is mixed with 10 wt% of honey concentrate and 5 wt% of cinnamon powder, and stirred at 80°C for 5 minutes.

Next, 1 wt% of grapefruit seed extract, 10 wt% of vitamin tree leaf extract, 9 wt% of spinach extract, 2.5 wt% of kale extract, 5 wt% of nutmeg extract, 5 wt% of lychee extract, 2.5 wt% of oregano extract, and 5 wt% of sapodilla extract are sequentially mixed with 60 wt% of purified water, and then stirred at 100°C for 20 minutes to prepare 'B raw material'.

Next, wash and dry the ginseng, sea bream root, samchae root, hwangchil leaves, rhubarb root, marshmallow root, and thief's cane root, respectively.

After that, 90 wt% of the dried ginseng, 2 wt% of sea moss root, 2 wt% of samchae root, 2 wt% of Hwangchil leaf, 2 wt% of rhubarb root, 1 wt% of marshmallow root, and 1 wt% of thief's cane root are mixed to produce a 'second raw material.'

After that, the third raw material is manufactured through a steaming process of steaming the second raw material at 60°C and 40% humidity for 10 hours and drying it at 45°C for 10 hours.

After that, the 'third raw material' is steamed at 85℃ with 50% humidity for 10 hours and dried at 45℃ for 10 hours, and the steaming process is repeated 7 times to produce the 'fourth raw material'.

After that, 40% ethanol was added to the above-mentioned fourth raw material', extraction was performed five times at 80°C for 24 hours, the extract was filtered, the filtrate was concentrated under reduced pressure, and then dried in a vacuum state of less than 4.5 Torr to a moisture content of 4% to produce a powdered C raw material'.

After removing impurities from raw garlic, wash it and mature it for 48 hours at 60% humidity and 80℃, ventilating for 5 minutes every 6 hours to produce the 'primary matured product'.

The above first maturation product is matured for 15 days at a temperature of 70℃ and 80% humidity, and the second maturation product is produced by ventilating for 5 minutes every 10 hours.

The above secondary ripening product was ripened at 30% humidity and 50℃ for 5 days, and ventilated for 5 minutes every 10 hours to produce a 'tertiary ripening product' of black garlic.

After that, 93 wt% of the above-mentioned 'third ripened black garlic' was mixed and ground with 3 wt% of baobab fruit extract, 1 wt% of pine needle extract, 1 wt% of clove extract, 1 wt% of Chinese jujube extract, and 1 wt% of kaffir lime leaf extract in a blender at room temperature to produce 'D raw material'.

The beverage composition was prepared by mixing and stirring 90 wt% of the above raw material A, 5 wt% of the above raw material B, 3 wt% of the above raw material C, and 2 wt% of the above raw material D at 50°C and 3000 rpm, and then cooling the beverage composition to -10°C or lower.

Realization Example 3

A first raw material is prepared by mixing 60 wt% of purified water and 40 wt% of ginger juice, and stirring at 100°C. Then, 85 wt% of the first raw material is mixed with 10 wt% of honey concentrate and 5 wt% of cinnamon powder, and stirring at 80°C for 5 minutes to prepare a raw material A.

Next, 1 wt% of grapefruit seed extract, 10 wt% of vitamin tree leaf extract, 9 wt% of spinach extract, 2.5 wt% of kale extract, 5 wt% of nutmeg extract, 5 wt% of lychee extract, 2.5 wt% of oregano extract, and 5 wt% of sapodilla extract are sequentially mixed with 60 wt% of purified water, and then stirred at 100°C for 20 minutes to prepare raw material B.

Next, wash and dry the ginseng, sea bream root, samchae root, hwangchil leaves, rhubarb root, marshmallow root, and thief's cane root, respectively.

The second raw material is prepared by mixing 90 wt% of the dried ginseng, 2 wt% of sea moss root, 2 wt% of samchae root, 2 wt% of Hwangchil leaf, 2 wt% of rhubarb root, 1 wt% of marshmallow root, and 1 wt% of thief's cane root.

A third raw material is prepared by adding 3 wt% of a berry complex enzyme solution to 97 wt% of the above second raw material and fermenting and maturing at 60°C for 10 days.

The fourth raw material is manufactured by repeating the steaming process of steaming the third raw material at 85°C and 50% humidity for 10 hours and drying it at 45°C for 10 hours seven times.

40% ethanol was added to the above fourth raw material, extraction was repeated five times at 80°C for 24 hours, the extract was filtered, the filtrate was concentrated under reduced pressure, and then dried in a vacuum state of less than 4.5 Torr to a moisture content of 4% to produce a powdered C raw material.

After removing impurities from raw garlic, it is washed and aged for 48 hours at a temperature of 80℃ and a humidity of 60%, and ventilated for 5 minutes every 6 hours to produce a first aged product. The first aged product is aged for 15 days at a temperature of 70℃ and a humidity of 80%, and ventilated for 5 minutes every 10 hours to produce a second aged product.

The above secondary ripening product was ripened for 5 days at a temperature of 50℃ and a humidity of 30%, and the product was ventilated for 5 minutes every 10 hours to produce a 3rd ripening product, black garlic.

After that, 93 wt% of the above-mentioned third ripened black garlic, 3 wt% of baobab fruit extract, 1 wt% of pine needle extract, 1 wt% of clove extract, 1 wt% of Chinese jujube extract, and 1 wt% of kaffir lime leaf extract were mixed and ground in a blender at room temperature to prepare raw material D.

A beverage composition was prepared by mixing and stirring 90 wt% of the above raw material A, 5 wt% of the above raw material B, 3 wt% of the above raw material C, and 2 wt% of the above raw material D at 50°C and 3000 rpm, and then cooling the beverage composition to -10°C or lower.

Comparative Example 1

I purchased and tested ginger tea containing lemon sold by the manufacturer Hong**Saeng*** online.

Below, we will examine test examples through each implementation example and comparative example.

1. [Measurement of total polyphenol content]

The polyphenol content of Realization Example 1, Realization Example 2, Realization Example 3, and Comparative Example 1 was measured by applying Gutfinger's method (Gutfinger, 1981). 0.5 ㎖ of 50% Foiln-Ciocalteu's phenol reagent was added to 1 ㎖ of the solution of Realization Example 1, Realization Example 2, Realization Example 3, and Comparative Example 1, and the reaction was performed at room temperature for 3 minutes. 1.5 ㎖ of saturated Na ₂ CO ₃ solution and 7.2 ㎖ of distilled water were sequentially mixed into the reaction solution, and the mixture was allowed to stand for 35 minutes. After centrifugation at 16,000 rpm for 15 minutes, the supernatant was collected and the absorbance was measured at 760 nm. Gallic acid was used as a standard substance, and the total polyphenol content was expressed as mg gallic acid in 1 g of sample, respectively.

As a result, the total polyphenol content was 611.14±0.19 mg/L for Example 1, 2231.24±13.11 mg/L for Example 2, 2823.13±15.21 mg/L for Example 3, and 602.91±0.41 mg/L for Comparative Example 1.

2. [Measurement of total flavonoid content]

The flavonoid contents of Realization Examples 1, 2, 3, and Comparative Example 1 were measured by applying the method of Nieva Moreno (2000) et al. 0.1 mL of each of Realization Examples 1, 2, 3, and Comparative Example 1 and 0.9 mL of 80% ethanol was mixed, 0.5 mL of a mixture containing 10% aluminum nitrate, 0.1 mL of 1 M potassium acetate, and 4.3 mL of 80% ethanol, and the mixture was left at room temperature for 40 minutes. The absorbance was measured at 415 nm. Quercetin was used as a standard substance, and the total flavonoid content of each sample was expressed as mg/L per g.

As a result, the total flavonoid content was 141.12±0.17 mg/L for Example 1, 425.13±12.21 mg/L for Example 2, 521.12±11.01 mg/L for Example 3, and 139.21±0.92 mg/L for Comparative Example 1.

3. [(DPPH) radical scavenging ability measurement]

The final concentrations of Realization Example 1, Realization Example 2, Realization Example 3, and Comparative Example 1 were diluted with distilled water to 1, 10, 100, and 1,000 (㎍/㎖).

After that, 170 ㎕ of a 0.2 mM DPPH solution dissolved in ethanol and 120 ㎕ of each of Realization Example 1, Realization Example 2, Realization Example 3, and Comparative Example 1 were mixed and reacted at 35 °C for 25 minutes. After the reaction, the absorbance was measured at 517 nm.

Distilled water was used as the control group for the sample solution, and ethanol was used as the control group for the DPPH solution to obtain a correction value. The DPPH free radical scavenging rate was calculated according to the following calculation formula 1.

[Calculation formula 1]

As a result of measuring the DPPH radical scavenging ability of Realization Example 1, Realization Example 2, Realization Example 3, and Comparative Example 1, as shown in Fig. 2, Realization Example 1 showed 5.2±1.2%, 23.8±1.0%, 48±2.3%, and 78.3±1.2% at concentrations of 1, 10, 100, and 1000 (㎍/㎖), Realization Example 2 showed 10.2±5.6%, 38±7.2%, 72.1±3.7%, and 93.5±2.3% at concentrations of 1, 10, 100, and 1000 (㎍/㎖), and Realization Example 3 showed 15.1±9.6%, 42.2±3.1%, and The radical scavenging activity was 89.2±4.1%, 97.8±3.4%, and in Comparative Example 1, it was 4.2±1.2%, 15±2.0%, 39.7±1.0%, and 74.5±8.3% at concentrations of 1, 10, 100, and 1000 (㎍/㎖), showing that the radical scavenging activity increased in a concentration-dependent manner, and was high in the order of Comparative Example 1 < Realization Example 1 < Realization Example 2 < Realization Example 3.

4. [(ABTS) radical scavenging ability measurement]

The final concentrations of Realization Example 1, Realization Example 2, Realization Example 3, and Comparative Example 1 were diluted with distilled water to 1, 10, 100, and 1,000 (㎍/㎖), and the ABTS solution was prepared by preparing 7.4 mM ABTS (2,2-azino-bis-(3-ethylbenz-othiazoline-6-sulfonic acid) and 2.6 mM potassium persulphate, and then left in the dark for one day to form cations (ABTS ⁺ ), and then diluted so that the absorbance value was 1.5 or less by measuring the absorbance at 732 nm, and 170 ㎕ of the diluted ABTS ⁺ solution was mixed with 8 ㎕ of Realization Example 1, Realization Example 2, Realization Example 3, and Comparative Example 1, and reacted at room temperature for 13 minutes, and then the absorbance was measured at 732 nm. The antioxidant activity was calculated using the following calculation formula 2, using distilled water as a control group. ABTS radical scavenging activity was expressed as a percentage relative to the control group.

[Calculation formula 2]

As a result of measuring the ABTS scavenging ability, as shown in Fig. 3, Realization Example 1 showed 3.2±1.2%, 15.8±1.0%, 28±2.9%, and 50.3±1.9% at concentrations of 1, 10, 100, and 1000 (㎍/㎖), Realization Example 2 showed 5.2±2.9%, 30±1.2%, 60.1±3.7%, and 65.1±1.3% at concentrations of 1, 10, 100, and 1000 (㎍/㎖), Realization Example 3 showed 10.1±5.6%, 40±3.1%, 70.2±4.1%, and 77.2±9.2% at concentrations of 1, 10, 100, and 1000 (㎍/㎖), and Comparative Example 1 showed At concentrations of 1, 10, 100, and 1000 (㎍/㎖), the values were 1.2±1.2%, 8±9.2%, 23.1±1.0%, and 46±1.4%, respectively, in the order of Comparative Example 1 < Realization Example 1 < Realization Example 2 < Realization Example 3.

5. [NO production inhibition]

The concentration of total nitric oxide (NO) was measured by the Griess Reagent method of the nitrite concentration in the culture medium. RAW264.7 cells were seeded at 8 × 105 cells/well in 12-well plates and cultured for 1.5 hours with each of Realization Example 1, Realization Example 2, Realization Example 3, and Comparative Example 1. Then, LPS (2 μg/㎖) was treated and cultured for 18 hours in a CO ₂ incubator. The culture supernatant and Griess reagent were mixed at a ratio of 1:1 at room temperature, and the measurement was performed at 540 nm with a microplate reader, and a standard curve was obtained using sodium nitrite. Excessive production of NO promotes inflammatory responses and the biosynthesis of inflammatory mediators. Therefore, it can be seen that inhibition of NO production plays an important mediating role in the treatment of inflammation. To examine whether Realization Example 1, Realization Example 2, Realization Example 3, and Comparative Example 1 inhibit NO production, the macrophage cell line Raw 264.7 was first treated with each Realization Example, Comparative Example, and 2㎍/㎖ of LPS, and then the NO production inhibition effect was confirmed using Griess reagent.

The results of measuring the NO production inhibition activity of Realization Example 1, Realization Example 2, Realization Example 3, and Comparative Example 1, as shown in Fig. 4, showed that when the medium treated with LPS at a concentration of 2 μg/㎖ was set as 100%, the medium not treated with LPS showed a low NO value of 30.0±1.6%, Realization Example 1 was 71.75±2.3%, Realization Example 2 was 62.6±0.1%, Realization Example 3 was 58.12±0.1%, and Comparative Example 1 was 87.12±1.9%. When the result values were compared, it was proven that Realization Example 3 inhibited NO production the most, demonstrating the highest anti-inflammatory effect.

6. [Measurement of inflammatory cytokine production IL-1β]

For IL-1β measurement, RAW264.7 cell line was seeded at 8×105 cells/well in 12 well plates and cultured for 2 hours with Realization Example 1, Realization Example 2, Realization Example 3, and Comparative Example 1, and then treated with LPS (2㎍/㎖) and cultured in a _CO2 incubator for 18 hours. The culture supernatant was collected and the cytokine was measured at 450 nm using the sandwich ELISA method (Enavall and Perlmann, 1972). 150 ㎕ of the supernatant was treated to a 96-well microplate coated with anti-mouse IL-1β antibody, reacted for 2.5 hours at room temperature, and washed five times (Washbuffer). After that, 150 ㎕ of Detection antibody was treated to each well, reacted for 2.5 hours at room temperature, and then washed five times. After washing, 150 ㎕ of enzyme was treated to each well, reacted for 33 minutes at room temperature, and then washed 5 times. After that, 150 ㎕ of development solution was treated to each well, reacted for 19 minutes, then 150 ㎕ of stop solution was added, and the absorbance was measured at 450 nm. In addition, TNF-α measurement followed the IL-1β method, and after 6 minutes of reaction with the Color development solution, stop solution was added, and the absorbance was measured at 450 nm. Macrophages activated by LPS stimulation produce proinflammatory cytokines, which are inflammatory mediators. Therefore, in this experiment, the secretion amount of inflammation-related cytokines (IL-1 β, TNF α) was measured by ELISA using each realization and comparison example in macrophages stimulated with LPS.

As shown in FIGS. 5 and 6, the results of confirming the effects of Realization Example 1, Realization Example 2, Realization Example 3, and Comparative Example 1 on suppressing the secretion of inflammatory cytokines showed that in the case of IL-1β, the control group treated with LPS produced 521.3±15.1 pg/㎖, while the normal group not treated with LPS produced 90.1±1.2 pg/㎖, which was a high level of IL-1β. Realization Example 1 produced 350.3±8.1 pg/㎖, Comparative Example 1 produced 409.1±2.0 pg/㎖, Realization Example 2 produced 293±12.1 pg/㎖, and Realization Example 3 produced 256±20.4 pg/㎖, showing that Realization Example 3 produced the lowest amount of IL-1β. In the case of TNF-α, the control group treated with LPS produced 1541.2±34.5 pg/㎖, while the normal group not treated with LPS produced 1541.2±34.5 pg/㎖. TNF-α was produced at 532.1±12.6 pg/㎖, with Realization Example 1 producing 1159±1.1 pg/㎖, Comparative Example 1 producing 1261.1±2.0 pg/㎖, Realization Example 2 producing 1062±1.1 pg/㎖, and Realization Example 3 producing 959±10.1 pg/㎖. Realization Example 3 produced the lowest amount of TNF-α. Therefore, it was proven that the increased production of cytokines (TNF-α, IL-1β) in LPS-treated RAW264.7 cells was suppressed by each Realization Example and Comparative Example, and among them, Realization Example 3 produced the most positive effect.

7. [Sensory evaluation of health promotion effects]

This test selected one male and one female aged 20 to 45 as test subjects, and selected test subjects who scored over 50 points in items (1) to (10) of Table 2 below. The measurement criteria were evaluated as (1 to 3 points are not like that), (4 to 6 points are sometimes like that), and (7 to 10 are very like that). (110 points are full for each individual)

item Name: Lee*Heon Age: 37 years old
Gender: Male Name: Choi*Ah
Age: 41 years old
Gender: Female 1. Feeling tired until the morning and not having the energy to work 10 8 2. Unable to concentrate on anything 4 9 3. Insomnia 1 5 4. Frequent muscle tension 1 5 5. Frequent symptoms of anemia such as dizziness 1 10 6. Frequent headaches 6 6 7. Frequent indigestion 10 4 8. Frequent diarrhea 10 5 9. Frequent chills or cold hands and feet 5 10 10. Heart pounding 5 3 11. Frequent sore throat due to smoking or other reasons 10 10 total 63 points 75 points

As an experimental method, men were to take Example 2, 100 ML per day, 7 times a week from January 2023 to December 2023, and women were to take Example 3.

And, the first measurement was conducted through the first questionnaire in March 2023, the second questionnaire was measured in June 2023, and the third questionnaire was measured in December 2023. The results are shown in Tables 3 and 4. The measurement criteria were evaluated as (1 to 3 points: not at all), (4 to 6 points: sometimes), and (7 to 10: very much), and compared before taking the drug (Table 2) and after taking the drug (Table 3 and Table 4).

[Target]
Name: Lee*heon
Age: 37 years old
Gender: Male 1st survey Second survey 3rd survey 1. Feeling tired until the morning and not having the energy to work 8 6 2 2. Unable to concentrate on anything 3 3 3 3. Insomnia 1 1 1 4. Frequent muscle tension 1 1 1 5. Frequent dizziness 1 1 1 6. Frequent headaches 5 4 1 7. Frequent indigestion 8 7 4 8. Frequent diarrhea 8 7 4 9. Frequent chills or cold hands and feet 4 3 1 10. Heart pounding 1 1 1 11. Frequent sore throat due to smoking or other reasons 8 5 3 total 48 39 22

[Target]
Name: Choi*Ah
Age: 41 years old
Gender: Female 1st survey Second survey 3rd survey 1. Feeling tired until the morning and not having the energy to work 5 4 1 2. Unable to concentrate on anything 8 6 5 3. Insomnia 4 2 2 4. Frequent muscle tension 4 2 1 5. Frequent dizziness 7 5 4 6. Frequent headaches 5 3 1 7. Frequent indigestion 3 2 1 8. Frequent diarrhea 8 6 3 9. Frequent chills or cold hands and feet 4 2 1 10. Heart pounding 1 1 1 11. Frequent sore throat due to smoking or other reasons 8 5 1 total 57 38 21

For male participants, the score decreased from 63 points to 22 points as the duration of taking the drug increased, showing a significant effect. For female participants, the score decreased from 75 points to 21 points as the duration of taking the drug increased, showing a significant effect.

7. [Sensory evaluation of taste]

We selected 10 people through SNS recruitment notice and conducted a sensory test. The results of the sensory test for bitterness, flavor, aroma, preference, and purchase intention are shown in Table 5 below. The measurement criteria were (1 to 3 points are not good), (4 to 6 points are so-so), and (7 to 10 are good). [Out of 100 points]

Taste (flavor) incense Visual evaluation Intention to purchase Realization example 1 84 86 89 94 Realization example 2 89 91 93 96 Realization example 3 95 98 98 97 Comparative Example 1 79 92 81 78

The present invention has the potential for industrial use because it has superior taste and flavor by adding functional raw materials such as black ginseng to conventional ginger tea, and also has better health promotion effects than conventional ginger tea through the mixing of raw materials.

Claims (4)

delete A step of preparing a first raw material by mixing 60 to 80 wt% of purified water and 20 to 40 wt% of ginger juice, and stirring at 40 to 100°C, and then mixing 1 to 10 wt% of honey concentrate and 1 to 10 wt% of cinnamon powder with 80 to 90 wt% of the first raw material, and stirring at 40 to 100°C to prepare a raw material A, which is ginger extract;

A step of sequentially mixing 50 to 60 wt% of purified water, 1 to 30 wt% of grapefruit seed extract, 1 to 30 wt% of vitamin tree leaf extract, 1 to 30 wt% of spinach extract, 1 to 30 wt% of kale extract, 1 to 30 wt% of nutmeg extract, 1 to 30 wt% of lychee extract, 1 to 30 wt% of oregano extract, and 1 to 30 wt% of sapodilla extract, and then stirring at 40 to 100°C to prepare raw material B;

A step of manufacturing a second raw material by mixing 80 to 90 wt% of the dried ginseng, 1 to 5 ...
A step of manufacturing a fourth raw material by repeating the steaming process of steaming the third raw material at a humidity of 50 to 60% and a temperature of 70 to 85°C for 7 to 10 hours and drying it at 30 to 45°C for 8 to 10 hours 3 to 7 times,
A step of producing a powdered C raw material by adding 40% ethanol to the fourth raw material, extracting the extracted material 1 to 5 times at 60 to 80°C for 12 to 24 hours, filtering the extracted solution, concentrating the filtrate under reduced pressure, and drying the same in a vacuum state of less than 4.5 Torr to a moisture content of 4 to 5%;

A step of removing impurities from raw garlic, washing it, maturing it at a temperature of 40 to 80°C and a humidity of 40 to 60% for 24 to 48 hours, ventilating it for 5 minutes every 6 hours to produce a first maturation product, maturing the first maturation product at a temperature of 70 to 80°C and a humidity of 70 to 90°C for 10 to 15 days, ventilating it for 5 minutes every 10 hours to produce a second maturation product, maturing the second maturation product at a temperature of 40 to 50°C and a humidity of 20 to 30% for 4 to 5 days, ventilating it for 5 minutes every 10 hours to produce a third maturation product, which is black garlic,
A step of preparing raw material D by mixing and grinding 90 to 93 wt% of the above-mentioned third ripened black garlic, 1 to 3 wt% of baobab fruit extract, 1 to 3 wt% of pine needle extract, 1 to 3 wt% of clove extract, 1 to 3 wt% of Yangha extract, and 1 to 3 wt% of kaffir lime leaf extract in a mixer at room temperature;

A method for producing a ginger beverage, characterized by comprising the steps of mixing and stirring 80 to 90 wt% of the above raw material A, 5 to 10 wt% of the above raw material B, 1 to 5 wt% of the above raw material C, and 1 to 5 wt% of the above raw material D at 40 to 50°C and 1000 to 3000 rpm to produce a beverage composition, and cooling the beverage composition to -10°C or lower.
A step of preparing a first raw material by mixing 60 to 80 wt% of purified water and 20 to 40 wt% of ginger juice, and stirring at 40 to 100°C, and then mixing 1 to 10 wt% of honey concentrate and 1 to 10 wt% of cinnamon powder with 80 to 90 wt% of the first raw material, and stirring at 40 to 100°C to prepare a raw material A, which is ginger extract;

A step of sequentially mixing 50 to 60 wt% of purified water, 1 to 30 wt% of grapefruit seed extract, 1 to 30 wt% of vitamin tree leaf extract, 1 to 30 wt% of spinach extract, 1 to 30 wt% of kale extract, 1 to 30 wt% of nutmeg extract, 1 to 30 wt% of lychee extract, 1 to 30 wt% of oregano extract, and 1 to 30 wt% of sapodilla extract, and then stirring at 40 to 100°C to prepare raw material B;

A step of preparing a second raw material by mixing 80 to 90 wt% of the dried ginseng, 1 to 5 ...10 wt% of the dried berry complex enzyme solution, and fermenting and maturing at 20 to 60°C for 3 to 10 days to prepare a third raw material,
A step of manufacturing a fourth raw material by repeating the steaming process of steaming the third raw material at a humidity of 50 to 60% and a temperature of 70 to 85°C for 7 to 10 hours and drying it at 30 to 45°C for 8 to 10 hours 3 to 7 times,
A step of producing a powdered C raw material by adding 40% ethanol to the fourth raw material, extracting the extracted material 1 to 5 times at 60 to 80°C for 12 to 24 hours, filtering the extracted solution, concentrating the filtrate under reduced pressure, and drying the solution in a vacuum state of less than 4.5 Torr to a moisture content of 4 to 5%;

A step of removing impurities from raw garlic, washing it, maturing it at a temperature of 40 to 80°C and a humidity of 40 to 60% for 24 to 48 hours, ventilating it for 5 minutes every 6 hours to produce a first maturation product, maturing the first maturation product at a temperature of 70 to 80°C and a humidity of 70 to 90°C for 10 to 15 days, ventilating it for 5 minutes every 10 hours to produce a second maturation product, maturing the second maturation product at a temperature of 40 to 50°C and a humidity of 20 to 30% for 4 to 5 days, ventilating it for 5 minutes every 10 hours to produce a third maturation product, which is black garlic,
A step of preparing raw material D by mixing and grinding 90 to 93 wt% of the above-mentioned third ripened black garlic, 1 to 3 wt% of baobab fruit extract, 1 to 3 wt% of pine needle extract, 1 to 3 wt% of clove extract, 1 to 3 wt% of Yangha extract, and 1 to 3 wt% of kaffir lime leaf extract in a mixer at room temperature;

A method for producing a ginger beverage, characterized by comprising the steps of mixing and stirring 80 to 90 wt% of the above raw material A, 5 to 10 wt% of the above raw material B, 1 to 5 wt% of the above raw material C, and 1 to 5 wt% of the above raw material D at 40 to 50°C and 1000 to 3000 rpm to produce a beverage composition, and cooling the beverage composition to -10°C or lower.
In claim 3,
Berry complex enzyme solution is manufactured by mixing purified water, mulberries, blueberries, raspberries, and acacia berries with brown sugar in a jar, fermenting for 2 to 3 months in a shaded area, opening the jar, mixing for 10 minutes, sealing again, and fermenting for 6 to 12 months.
Or, a method for manufacturing a ginger beverage characterized in that it can be manufactured by mixing purified water, mulberries, blueberries, raspberries, and acai berries with brown sugar in a jar, mixing them, allowing primary fermentation for 2 to 3 months in a shaded place, opening the jar, mixing them again for 10 minutes, inoculating yeast, and maturing them at a temperature of 40 to 50°C for 15 days.