KR102816298B1 - Method for manufacturing a functional drink that helps blood circulation and moisture discharge by adding 11 types of herbal medicine and a functional drink manufactured using the same - Google Patents

Abstract

The present invention discloses a method for producing a functional beverage, comprising the steps of A) grouping Jeolyeong, Usul, Bokryeong and Changcho as first raw materials, and grouping Jinpi, Jiji, Angelica, Cnidium officinalis, Cinnamon, Gwachang and Peppermint as second raw materials; B) producing a first concentrate from the first raw materials, and then performing sterilization and maturation; C) producing a second concentrate from the second raw materials, and then performing sterilization and maturation; and D) mixing the first concentrate and the second concentrate to produce a mixed concentrate; and a functional beverage produced using the same.

Description

Method for manufacturing a functional drink that helps blood circulation and moisture discharge by adding 11 types of herbal medicine and a functional drink manufactured using the same {METHOD FOR MANUFACTURING A FUNCTIONAL DRINK THAT HELPS BLOOD CIRCULATION AND MOISTURE DISCHARGE BY ADDING 11 TYPES OF HERBAL MEDICINE AND A FUNCTIONAL DRINK MANUFACTURED USING THE SAME}

The present invention relates to a method for producing a functional beverage that helps blood circulation and water excretion by adding 11 kinds of herbal medicines, and a functional beverage produced using the same.

Swelling that occurs in various parts of the body is considered a kind of health warning signal that occurs due to a disruption in blood circulation in the body. The most common causes are salt imbalance and inflammation due to eating habits.

Our body, which operates based on homeostasis, requires water to dilute the salt level in the body when excessive sodium intake increases, and if it is insufficient, we feel thirsty. Accordingly, when we drink water, the body does not expel the water but retains it, which means that various parts of the body have water, and we can see the swelling that we commonly refer to.

To overcome this, we eat foods high in potassium to excrete sodium, such as bananas, avocados, spinach, and carrots. In addition, we use foods that help blood circulation to increase metabolism, such as ginger, cassia seeds, quince, and burdock, which can be brewed as tea.

In order to solve the swelling caused by repeated eating habits of spicy and salty foods, various foods are being developed in Korea under the name of 'swelling tea'.

The purpose of the present invention is to provide a method for producing a functional beverage that helps blood circulation and water discharge by adding 11 kinds of herbal medicines selected from among 11 kinds of herbal medicines capable of inducing blood circulation and water discharge effects, and a functional beverage produced using the same.

Meanwhile, the technical problems to be achieved in the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by a person having ordinary knowledge in the technical field to which the present invention belongs from the description below.

One embodiment of the present invention can provide a method for producing a functional beverage, including the steps of A) grouping Jeolyeong, Usul, Bokryeong, and Changcho as first raw materials, and grouping Jinpi, Jiji, Angelica, Cnidium officinalis, Cinnamon, Gwachang, and Peppermint as second raw materials; B) producing a first concentrate from the first raw materials, and then performing sterilization and maturation; C) producing a second concentrate from the second raw materials, and then performing sterilization and maturation; and D) mixing the first concentrate and the second concentrate to produce a mixed concentrate.

In addition, an embodiment of the present invention can provide a method for producing a functional beverage, comprising, in step A), 0.5 to 5 parts by weight of Poria cocos, 0.1 to 1 part by weight of Aquilegia japonica, 0.1 to 1 part by weight of tangerine peel, 0.1 to 1 part by weight of Jeolyeong, 0.1 to 1 part by weight of Changchoensis, 0.1 to 1 part by weight of Jiji, 0.05 to 0.3 part by weight of Angelica, 0.05 to 0.3 part by weight of Cheon-gung, 0.05 to 0.3 part by weight of cinnamon, 0.05 to 0.3 part by weight of Gwakhyang, and 0.05 to 0.3 part by weight of peppermint.

In addition, one embodiment of the present invention can provide a method for producing a functional beverage, wherein the step B) includes: B-1) a step of producing a first concentrate from the first raw material, B-2) a step of sterilizing the first concentrate, and B-3) a step of maturing the sterilized first concentrate; and the step C) includes: C-1) a step of producing a second concentrate from the second raw material, C-2) a step of sterilizing the second concentrate, and C-3) a step of maturing the sterilized second concentrate.

In addition, one embodiment of the present invention can provide a method for producing a functional beverage, which comprises, in step B-1), adding 10 to 20 times the weight of the dried first raw material, maintaining the raw material at 100 to 110° C. for 6 to 9 hours to extract an extract, and then concentrating the extract at 40 to 50° C. for 5 to 8 hours using a reduced pressure vacuum concentrator to produce the first concentrate.

In addition, one embodiment of the present invention can provide a method for producing a functional beverage in which the step B-2) sterilizes the first concentrate at 130°C to 140°C for 3 to 10 minutes.

In addition, one embodiment of the present invention can provide a method for producing a functional beverage in which the step B-3) is maintained at 0° C. to 5° C. for 24 to 48 hours.

In addition, one embodiment of the present invention can provide a method for producing a functional beverage, which comprises, in step C-1), adding 20 to 30 times the weight of the dried second raw material, maintaining the mixture at 80 to 90° C. for 5 to 10 hours to extract an extract, and then concentrating the extract at 50 to 60° C. for 5 to 10 hours using a reduced pressure vacuum concentrator to produce the second concentrate.

In addition, one embodiment of the present invention can provide a method for producing a functional beverage in which the step C-2) sterilizes the second concentrate at 100°C to 110°C for 3 to 10 minutes.

In addition, one embodiment of the present invention can provide a method for producing a functional beverage in which the step C-3) is maintained at 5°C to 10°C for 24 to 48 hours.

In addition, one embodiment of the present invention can provide a method for producing a functional beverage in which, in the step D), the mixing ratio of the first concentrate and the second concentrate is 1:1 in weight ratio.

In addition, another embodiment of the present invention can provide a functional beverage manufactured through the above-described method for manufacturing a functional beverage.

According to an embodiment of the present invention, it is possible to improve blood circulation and body water excretion effects by utilizing 11 kinds of herbal medicines.

Meanwhile, the effects obtainable from the present invention are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by a person having ordinary skill in the art to which the present invention belongs from the description below.

Figure 1 is a flow chart schematically illustrating a method for manufacturing a functional beverage according to one embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to the drawings attached to the present invention. First, it should be noted that among the drawings, the same components or parts are indicated by the same reference numerals as much as possible. In describing the present invention, a specific description of related known functions or configurations is omitted in order to avoid obscuring the gist of the present invention.

The terms “about,” “substantially,” and the like, as used in this specification, are used in a meaning at or close to the numerical value when manufacturing and material tolerances inherent in the meanings mentioned are presented, and are used to prevent unscrupulous infringers from unfairly utilizing the disclosure in which exact or absolute numerical values are mentioned to aid understanding of the present invention.

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

Figure 1 is a flow chart schematically illustrating a method for manufacturing a functional beverage according to one embodiment of the present invention.

Referring to FIG. 1, a method for manufacturing a functional beverage according to one embodiment of the present invention may include a raw material preparation step (S10), a first concentrate production step (S20), a second concentrate production step (S30), and a mixing step (S40).

1) Raw material preparation stage (S10)

The production of the functional beverage of the present invention prepares raw materials such as periwinkle, usul, poria, atractylodes, tangerine peel, citron, angelica, cnidium officinalis, cinnamon, ginkgo biloba and peppermint.

Here, the root of ...

That is, by grouping raw materials used in the production of functional beverages by their characteristics and medicinal properties, the synergy effect of the medicinal ingredients of medicinal raw materials can be maximized and the medicinal ingredients can be stabilized.

In addition, it can suppress the decrease in nutritional effect due to organic combination during the mixing process between some raw materials, prevent excessive deterioration of taste and aroma due to organic combination during the low-temperature maturation process between some raw materials, prevent the decrease in product stability due to organic combination during the low-temperature maturation process between some raw materials, and, based on the standard of complying with the HAACP sterilization temperature, there is an effect of separating the sterilization temperature according to the suitability of the raw material final product.

Meanwhile, the first raw material may include 0.5 to 5 parts by weight of Poria cocos, 0.1 to 1 part by weight of Atractylodes japonica, 0.1 to 1 part by weight of Rhizome of the genus Atractylodes, 0.1 to 1 part by weight of Atractylodes japonica, and 0.1 to 1 part by weight of Cnidium officinalis, and the second raw material may include 0.1 to 1 part by weight of Tangerine peel, 0.05 to 0.3 part by weight of Angelica gigas, 0.05 to 0.3 part by weight of Cnidium officinalis, 0.05 to 0.3 part by weight of Cnidium rhizome, 0.05 to 0.3 part by weight of Gwakhyang, and 0.05 to 0.3 part by weight of Peppermint.

Here, Poria cocos has a mild diuretic effect, so it is very effective when the digestive system is weak and there is edema throughout the body, and it is also effective for nephritis, cystitis, and urethritis. It also has an expectorant effect, so it is used to treat chronic bronchitis and bronchiectasis, which are symptoms of excessive phlegm secretion and breathing difficulties, by combining it with expectorant and antitussive drugs. In addition, it has a stomachic effect, so it is used for chronic gastritis, which causes excessive moisture retention in the stomach, causing abdominal distension and vomiting, and it has an excellent sedative effect, so it is used as a stabilizer for symptoms of nervous excitement, anxiety, frequent startling, dry mouth, and cold sweat. If the content of Poria cocos is less than 0.5 parts by weight, the problem of not being able to achieve the proper effect may occur, and if the content of Poria cocos exceeds 5 parts by weight, symptoms such as indigestion, diarrhea, and skin rash may occur.

In addition, Usul is the root of the perennial herbaceous plant, the Amaranth family, and contains saponin and a large amount of calcium as active ingredients, and animal evaluations have shown an analgesic effect. It also increases uterine contraction, has a weak diuretic effect, and expands blood vessels to temporarily lower blood pressure. Its medicinal properties are normal and its taste is sour and bitter. Its efficacy is to induce normal menstruation in women and facilitate diuresis and defecation. As its shape resembles a knee, it is recognized as being remarkably effective in treating knee diseases (arthritis, rheumatoid arthritis, inflammation due to bruises). It is also widely used when the waist and legs feel heavy and painful, and sometimes when there are muscle cramps. It is also used when there is pain and blood in the urine due to kidney failure and difficulty in urinating. It also lowers blood pressure and relaxes spasms of the cerebral blood vessels when there are symptoms such as headaches, dizziness, and eye flowers due to hypertension. If the content of Usul is less than 0.1 part by weight, problems may arise where the appropriate efficacy is not achieved, and if the content of Usul exceeds 1 part by weight, symptoms such as increased blood pressure, gas, and abdominal pain may occur.

In addition, the peel of the tangerine or a similar plant in the Rutaceae family is the mature peel, and it relieves stagnant energy and strengthens the function of the spleen, so it treats abdominal distension, belching, vomiting, nausea, indigestion, flatulence and lethargy, and loose stool. It eliminates diarrhea and phlegm and has a diuretic effect. It is a medicine whose efficacy increases the longer it is taken, along with Nandu, Ma-hwang, Jinpi, Osooyu, Pinellia, and Jishi. Its pharmacological actions are reported to include the essential oil stimulating the digestive system, promoting digestion, expectorating, antiulcerating, antigastric juice secretion, tonicity, increasing blood pressure, anti-allergy, promoting bile secretion, inhibiting uterine smooth muscle, and antibacterial effects. If the content of the peel is less than 0.1 part by weight, a problem of not achieving the proper efficacy may occur, and if the content of the peel exceeds 1 part by weight, symptoms of digestive and absorption disorders may occur.

In addition, the rhizome is a mushroom belonging to the polypore family, and its medicinal ingredients include ergosterol, biotin, protein, and sugar. As for the medicinal efficacy, when a healthy person took 5g of the rhizome decoction, the amount of urine increased within 6 hours, and the growth of Staphylococcus aureus and E. coli was also inhibited. The medicinal properties of this medicine are ordinary and the taste is bland. The medicinal efficacy is that it has a remarkable diuretic effect, so when there is edema all over the body due to nephritis, it removes the edema with a mild diuretic effect and also relieves inflammation. It is also widely used when there is difficulty in urinating and pain due to cystitis or urethritis. It is used for diuretic purposes when edema is severe during pregnancy and when edema is accompanied by each disease. When the content of the rhizome is less than 0.1 weight part, the problem of not being able to express the appropriate efficacy may occur, and when the content of the rhizome exceeds 1 weight part, it may affect diabetes management and blood pressure control.

In addition, Changchul is a medicinal herb made from the rhizomes of the perennial herbaceous plants of the Asteraceae family, such as Sapsoo, Namchangchul, and Bukchangchul, and its efficacy is remarkable for its stomach-strengthening effect. This effect shows an excellent response in treating digestive disorders and gastrointestinal dysfunction symptoms caused by excessive moisture accumulation in the stomach, which is originally averse to moisture. Therefore, it shows a remarkable response in symptoms of decreased appetite due to gastrointestinal disorders, and symptoms of abdominal discomfort, flatulence, and pain. It is especially a good treatment for symptoms of gastrointestinal dysfunction such as lethargy and heaviness in the limbs, vomiting, diarrhea, and dysentery. This medicine alone shows miraculous effects on acute and chronic gastritis, which is a symptom of loss of appetite, abdominal pain, bitterness in the mouth, and nausea. It also has a high cure rate for symptoms of severe abdominal pain and diarrhea caused by sudden food disorders in the summer. For example, it has stomach-strengthening effects and also shows an effect of stabilizing the mind. If the content of creation is less than 0.1 part by weight, problems such as not achieving proper efficacy may occur, and if the content of creation exceeds 1 part by weight, problems such as headache and dizziness may occur.

In addition, the perception is a medicinal herb made from the mature fruits of the evergreen small trees (small trees) of the Rutaceae family, the tangerine tree and the citrus tree, and its efficacy is to lower energy, show an expectorant effect, and remove stagnation. Therefore, it is used for symptoms of phlegm and stuffiness in the upper part of the chest and abdomen. For example, it lowers energy and provides a sense of coolness in symptoms of nervousness and psychological shock and chest tightness. In addition, it has a digestive effect, so it is effective for symptoms of indigestion, stiffness and pain in the side, nausea, etc. It is also used when the back feels heavy and burning due to dysentery and its aftereffects, and it is effective for vomiting and diarrhea, which occurs frequently in the summer. It is also used for dermatitis and itching, and since it reacts to relief, it is also used for relief caused by excessive labor. In addition, it can be used for pulmonary edema and hemorrhoids caused by excessive water retention in the lungs, and if you heat it and apply it as a steaming agent, it will cool the inflammation. It is also effective in treating diarrhea and constipation. If the content of the persimmon is less than 0.1 part by weight, problems such as insomnia and excitement may occur.

In addition, the second raw material, Angelica, is a medicinal herb that is made by drying the root of Angelica gigas belonging to the family Apiaceae, and has a mild medicinal nature and a sweet and bitter taste. It contains aromatic essential oils, sugar, vitamin E, etc. It has the effect of regulating menstruation and relieving menstrual pain because it promotes blood circulation and has an analgesic effect. In addition, it has a remarkable blood-replenishing effect, so it is effective for anemia and is also applied to the treatment of general bruises and thrombotic arteritis. When used for chronic suppuration, it improves circulation and increases the body's resistance, and when taken for constipation, it facilitates bowel movement by making bowel movements easier. In addition, it is widely used for headaches and arthritis caused by anemia. If the content of Angelica gigas is less than 0.1 part by weight, a problem may arise where the appropriate efficacy is not expressed, and if the content of Angelica gigas exceeds 1 part by weight, problems such as changes in the menstrual cycle and coughing may occur.

In addition, the celery is a perennial herbaceous plant belonging to the family Apiaceae, and has a mild medicinal nature and a sour taste, so when taken into the body, it promotes blood circulation and has an analgesic effect that relieves pain. Therefore, it is often used for headaches. For women, it eliminates menstrual irregularities, menstrual pain, postpartum abdominal pain, and dizziness. It also activates the function of the liver, and when taken for anemia, it is effective due to hematopoiesis. It also improves symptoms of pain in the heart area caused by cardiac muscle contraction failure. People with weak back and leg bones and frequent muscle cramps will improve such symptoms if they take it. If the content of the celery is less than 0.1 part by weight, the problem of not being able to achieve the proper effect may occur, and if the content of the celery exceeds 1 part by weight, the problem of insomnia and breathing difficulties may occur.

In addition, cinnamon is a medicinal herb made from the bark of the evergreen tree, the Lauraceae family, and its efficacy is that it activates the function of the spleen and stomach, so it is widely used for digestive problems due to digestive upset or abdominal pain and diarrhea caused by abdominal upset. In addition, it causes a quick response to vomiting caused by abdominal upset. It also stops paralysis and pain in the limbs caused by rheumatism, and is widely used for neuralgia and joint diseases that cause cold and numbness in the lower back or knees. It also improves symptoms of postpartum bleeding, chronic dysentery, and bleeding during bowel movements. In addition, it is also effective for symptoms of decreased kidney function and is also used for diseases in which cystitis frequently occurs due to lower abdomen upset. If the content of cinnamon is less than 0.1 part by weight, problems such as insufficient efficacy may occur, and if the content of cinnamon exceeds 1 part by weight, problems such as esophageal inflammation and hyperglycemia may occur.

In addition, Gwak-hyang is a medicinal herb made from the aerial parts of the annual herbaceous plant, Baecho-hyang, which belongs to the Lamiaceae family, and its medicinal effect is to promote the circulation of Qi, so it has a special defense against pathogenic microorganisms, or bad Qi, that have invaded the body, and is widely used to treat infectious diseases. In particular, it is excellent for treating colds that are prevalent in the summer, and it causes a remarkable reaction when used for food poisoning, cholera, diarrhea, and abdominal pain that occur frequently in the summer. In addition, it has a high treatment response for vomiting and diarrhea that occurs frequently in the summer, so it is an essential medicine for relieving the symptoms of chest and abdominal tightness and pain caused by this disease and suppressing vomiting. If you boil this medicine and drink it as tea in the summer, you will forget the heat, feel lighter, and improve your digestion. In addition, if you hold it in your mouth and swallow it, it will stop bad breath and bad breath after drinking. It also shows a remarkable treatment effect for dysentery that is infected in the summer. If the content of Gwakhaeng is less than 0.1 part by weight, a problem may arise where the appropriate efficacy is not achieved, and if the content of Gwakhaeng exceeds 1 part by weight, a problem of anemia symptoms may arise.

Also, peppermint is a perennial root of the Lamiaceae family in the dicotyledonous plant order, and has a cold and spicy nature, and has the effects of strengthening the stomach, expelling wind, dispersing heat, and reducing swelling. Therefore, it is used to treat indigestion, chest and abdomen distension, colds, headaches, toothaches, sore throats, red eyes, and scabies. Representative prescriptions include peppermint pills, peppermint-tang, peppermint-san, peppermint-jeonwon, chicken-sugar powder, and stomach-clearing decoction. If the peppermint content is less than 0.1 part by weight, problems such as not achieving the proper efficacy may occur, and if the peppermint content exceeds 1 part by weight, problems such as vomiting and diarrhea may occur.

Each of the first and second raw materials described above can be dried, crushed, and stored in a non-woven fabric.

The first raw material can be crushed to 10-20 mesh, and the second raw material can be crushed to 40-50 mesh.

That is, since each raw material grouped by characteristics and pharmacology is differentiated in the degree of grinding according to its characteristics, the extraction yield of the medicinal ingredient from the herbal medicine can be optimized and maximized, the efficiency of the pharmacological ingredient can be maximized in the subsequent extraction process, and the synergy effect of the raw materials by group can be maximized, resulting in the maximization of the extraction of the pharmacological ingredient.

2) First concentrate production step (S20)

In the first concentrate production step (S20), the first raw material is dried and ground, and then the first concentrate is produced from the first raw material.

The first concentrate production step (S20) may include a first concentrate preparation step (S21), a first concentrate sterilization step (S22), and a first concentrate low-temperature maturation step (S23).

In the first concentrate production step (S20), the dried first raw material is watered 10 to 20 times its weight, maintained at 100° C. to 110° C. for 6 to 9 hours to extract an extract, and then the extract is concentrated using a reduced pressure vacuum concentrator at 40 to 50° C. for 5 to 8 hours to produce the first concentrate.

Here, the first raw material can be hydrolyzed 10 to 20 times to increase the ease of liquid extraction compared to handling gas and solid substances, while improving extraction efficiency, and the extraction speed can be increased by maintaining the extraction at a temperature of 100 to 110 ℃ for 6 to 9 hours or more, and the amount of useful substances can be increased, that is, the purity can be improved, by concentrating at 40 to 50 ℃ for 5 to 8 hours.

Meanwhile, the solvent used in the singer is preferably water, ethylene glycol or a mixed solvent thereof to preserve functionality.

In addition, after extracting the first raw material, it is preferable to filter the extract through a 300 mesh filter and then concentrate it.

Through these steps, the extraction of pharmacological components of each grouped raw material can be maximized, and the pulverized raw material can induce stabilization of the components extracted from each grouped raw material.

In the first concentrate sterilization step (S22), the first concentrate can be sterilized at 130°C to 140°C for 3 to 10 minutes.

Here, it is preferable to sterilize the first concentrate at 130°C to 140°C due to the influence of thermophiles that may occur prior to processing and drying.

Through this, unnecessary bacteria can be eradicated without destroying the medicinal ingredients in the first concentrate.

In the first concentrate low-temperature maturation step (S23), the sterilized first concentrate can be low-temperature maturated by maintaining it at 0°C to 5°C for 24 to 48 hours.

Here, the first concentrate was confirmed to have a cooling phenomenon below 0℃, and to prevent this and at the same time amplify the flavor and taste, it is desirable to perform low-temperature maturation at 0℃ to 5℃.

3) Second concentrate production step (S30)

In the second concentrate production step (S30), the second raw material is dried and ground, and then a second concentrate is produced from the second raw material.

The second concentrate production step (S30) may include a second concentrate preparation step (S31), a second concentrate sterilization step (S32), and a second concentrate low-temperature maturation step (S33).

In the second concentrate production step (S30), the dried second raw material is watered 20 to 30 times its weight, maintained at 80 to 90° C. for 5 to 10 hours to extract an extract, and then the extract is concentrated using a reduced pressure vacuum concentrator at 50 to 60° C. for 5 to 10 hours to produce the second concentrate.

Here, the second raw material can be hydrolyzed 20 to 30 times to increase the ease of liquid extraction compared to handling gas and solid substances, while improving extraction efficiency, and the extraction speed can be increased by maintaining the extraction at a temperature of 50 to 60°C for 5 to 10 hours, and the amount of useful substances can be increased, that is, the purity can be improved, by concentrating at a temperature of 50 to 60°C for 5 to 10 hours.

Meanwhile, the solvent used in the singer is preferably water, ethylene glycol or a mixed solvent thereof to preserve functionality.

In addition, after extracting the second raw material, it is preferable to filter the extract through a 300 mesh filter and then concentrate it.

Through these steps, the extraction of pharmacological components of each grouped raw material can be maximized, and the pulverized raw material can induce stabilization of the components extracted from each grouped raw material.

In the second concentrate sterilization step (S32), the second concentrate can be sterilized at 100°C to 110°C for 3 to 10 minutes.

Here, the second concentrate is affected by the same thermophiles as the first concentrate, but is confirmed to be a relatively low-temperature fungicidal agent, so it is preferable to sterilize at 100°C to 110°C.

Through this, unnecessary bacteria can be eradicated without destroying the medicinal ingredients in the second concentrate.

In the second concentrate low-temperature maturation step (S33), the sterilized second concentrate can be low-temperature maturated by maintaining it at 5°C to 10°C for 24 to 48 hours.

Here, the second concentrate was confirmed to have a cooling phenomenon below 5℃, and to prevent this and at the same time amplify the flavor and taste, it is desirable to perform low-temperature maturation at 5℃ to 10℃.

4) Mixing stage (S40)

In the mixing step (S40), the first concentrate and the second concentrate matured at a low temperature can be mixed to produce a mixed concentrate.

Meanwhile, the mixing ratio of the first concentrate and the second concentrate is preferably 1:0.5 to 1:2 in weight ratio.

Additionally, in another embodiment of the present invention

A functional beverage can be manufactured by mixing the above-described mixed concentrate with purified water, honey, pear concentrate, wolfberry concentrate, pumpkin concentrate, roundle concentrate, natural barley flavor, and licorice concentrate.

Here, it can be composed of 32.00 parts by weight of purified water, 20.00 parts by weight of distilled honey, 8.50 parts by weight of pear concentrate, 4.00 parts by weight of wolfberry concentrate, 2.00 parts by weight of pumpkin concentrate, 2.00 parts by weight of roundworm concentrate, 1.00 parts by weight of natural barley flavor, and 0.50 parts by weight of licorice concentrate, relative to 30 parts by weight of the above-mentioned mixed concentrate.

Here, purified water can be added during the manufacturing process to ensure quality stability through improved flowability, barley honey can be added to strengthen the immune system, pear concentrate can be added to improve digestion and provide moisture, wolfberry concentrate and pumpkin concentrate can be added to improve digestion and provide vitamins and minerals, round-leaved kudzu concentrate can be added to improve taste, natural barley flavor can be added to improve fragrance, and licorice concentrate can be added to improve sweetness.

[Characteristic evaluation]

Below, the present invention is further explained by comparing the examples manufactured as described above with comparative examples.

<Comparative example>

A beverage was prepared by adding only herbal flavor powder to 500 ml of water at 45°C to 50°C.

<Example>

Under the same beverage conditions as the comparative example above, 10 ml of a concentrated mixture prepared by the manufacturing process described above using the first raw material (Jeolyeong, Usul, Bokryeong, and Changcho) and the second raw material (Tangerine peel, Jiji, Angelica, Cnidium officinalis, Cinnamon, Gwachang, and Peppermint) was dissolved in 500 ml of water.

<Vascular disease assessment>

After administering the above-mentioned manufactured examples and comparative examples to an evaluation group consisting of 30 women in their 30s weighing 60 kg, vascular diseases were evaluated. The values listed in [Table 1] below represent the findings of the Ankle-Brachial Index.

Measurement value Opinion 1< ABI < 1.4 Normal value 0.9 < ABI < 1.0 Although normal, some may suspect peripheral arterial disease 0.5 < ABI < 0.9 Peripheral arterial disease suspected, narrowing of the lower extremity blood vessels ABI < 0.5 Suspected of peripheral arterial disease with severe vasoconstriction

Here, Ankle-Brachial Index (ABI): ABI is known as the ankle-brachial index. It is one of the noninvasive tests used to evaluate vascular disease. It is an index that evaluates the condition of blood vessels by comparing the blood pressure of the brachial artery and the ankle artery after measuring the pulse. It is mainly used to evaluate peripheral arterial disease (PAD).

Meanwhile, it was confirmed that the ABI measurement values of the 30 evaluators before the evaluation showed a severe abnormality with an average value of 0.70.

The detailed conditions under which the evaluation was conducted are as follows.

1. 30 minutes after each meal, dilute each prepared drink (10 ml) in 500 ml of water and drink over approximately 1 hour.

2. The 30 judges will follow the same diet and schedule as usual.

3. Measure the ankle brachial pressure index after 8 weeks.

Average ABI measurement before evaluation: 0.70

ABI measurement values after evaluation

- Comparative example average: 0.74

- Example average: 1.08

That is, even if you drink only warm water frequently, as in the comparative example, it was confirmed that it helps blood circulation to some extent, but although there was some individual variation, when looking at the average, it can be confirmed that the results before and after the evaluation of the example are very different. The measurement value of the person who showed the largest variation was confirmed to be a result value of 0.6 to 1.1.

<Evaluation of body fluid discharge>

To evaluate the effect on body water excretion, an indicator called the ECW/ICW ratio was used, and its description is as follows.

It is known that the ratio of ECW (Extracellular Water) and ICW (Intracellular Water) is diagnosed through the indicators below.

The figures listed in [Table 2] below represent the findings of the ECW/ICW indices.

Measurement value Opinion ECW/ICW > 0.4 Edema may be suspected based on the degree of extracellular fluid, poor blood circulation, and fluid accumulation outside the blood vessels and between tissues. 0.36 < ECW/ICW < 0.4 commonly ECW/ICW < 0.36 If the water content in the cells is low, thirsty, or the numbers are high, suspect dehydration.

The primary method of measuring the index is Bioelectrical Impedance Analysis (BIA), which is based on electrical methods. BIA is a noninvasive technique that measures hydration status and body composition by using differences in electrical conductivity within the body.

The method of measuring ECW and ICW using BIA is as follows:

Electrodes Placement:

For body composition analysis, electrodes are attached to the entire body to measure overall electrical conductivity. It is common to attach electrodes to the wrists and ankles.

Applying electrical signals:

BIA devices apply safe, low-current electrical signals that pass through the body and measure the conductivity of each tissue.

Resistance (R) and Reactance (Xc) Measurement:

It measures the resistance (R) and reaction (Xc) that occur as an electrical signal passes through the body. This changes depending on the water status inside and outside the cell.

Mathematical calculations:

Based on the measured electrical properties, the BIA device estimates body water, TBW, ECW, ICW, etc. through various mathematical calculations.

Interpretation and Results Presentation:

The BIA device analyzes the collected data to provide the amount of ECW and ICW, which are then used to evaluate health and hydration status.

The ratio of ECW to ICW indicates the hydration status of each, with a high ICW when there is a lot of water inside the cell, and a high ECW when there is water accumulated in the extracellular space. These indicators help maintain a healthy water balance and provide meaningful information to medical professionals or health care professionals.

The composition of the manufactured comparative examples and examples above is an evaluation group consisting of 30 women in their 30s weighing 60 kg, and it was confirmed that the body water measurement value using the ECW/ICW ratio before the evaluation showed a severe abnormality finding with an average of 0.55.

After that, it went into evaluation, and the conditions are as follows.

1. 30 minutes after a meal, dilute 10 ml of each prepared beverage in 500 ml and drink over approximately one hour.

2. At this time, the 30 members of the evaluation team followed the same diet and schedule as usual.

3. Re-measure the ECW/ICW ratio after 8 weeks.

Average ECW/ICW ratio measurements before evaluation: 0.55

ECW/ICW ratio measurement values after evaluation

- Comparative example average: 0.52

- Example average: 0.37

That is, it was confirmed that even if you drink only warm water frequently, it helps to excrete some body water by increasing body temperature, and although there were individual differences, it was confirmed that the difference before and after the evaluation of the example was significant when looking at the average.

The deviation of the personnel for which the result was the most evident was from 0.60 to 0.36, and based on the results of the above evaluation, the present invention can maintain body water excretion, that is, the ECW/ICW ratio, at a normal value.

The present invention described above is not limited to the above-described embodiments and the attached drawings, and it will be apparent to a person skilled in the art to which the present invention pertains that various substitutions, modifications, and changes are possible within a scope that does not depart from the technical spirit of the present invention.

S10: Raw Material Preparation Stage
S20: First concentrate production stage
S30: Second concentrate production stage
S40: Mixing stage

Claims (11)

A) A step of grouping the raw materials of Jeolyeong, Usul, Bokryeong and Changchul as the first raw materials, and grouping the raw materials of Jinpi, Jiji, Angelica, Cnidium officinalis, Cinnamon, Gwachang and Peppermint as the second raw materials;
B) A step of producing a first concentrate from the first raw material, and then performing sterilization and maturation;
C) a step of producing a second concentrate from the second raw material, and then performing sterilization and maturation; and
D) a step of mixing the first concentrate and the second concentrate to produce a mixed concentrate;
Including,
In step D) above,
The mixing ratio of the first concentrate and the second concentrate is 1:1 in weight ratio,
In step A) above,
A method for producing a beverage comprising 0.5 to 5 parts by weight of Poria cocos, 0.1 to 1 part by weight of Achyranthes root, 0.1 to 1 part by weight of Tangerine peel, 0.1 to 1 part by weight of Jeolyeong, 0.1 to 1 part by weight of Changchoensis, 0.1 to 1 part by weight of Jiji, 0.05 to 0.3 part by weight of Angelica, 0.05 to 0.3 part by weight of Cheon-gung, 0.05 to 0.3 part by weight of Cinnamon, 0.05 to 0.3 part by weight of Gwakhyang, and 0.05 to 0.3 part by weight of Peppermint.
delete In the first paragraph,
Step B) above,
B-1) A step of producing a first concentrate from the first raw material;
B-2) Step of sterilizing the first concentrate and
B-3) A step of maturing the sterilized first concentrate; including;
Step C) above,
C-1) A step of producing a second concentrate from the second raw material;
C-2) Step of sterilizing the second concentrate and
C-3) A method for producing a beverage, comprising: a step of maturing the sterilized second concentrate.
In the third paragraph,
In the above step B-1),
A method for producing a beverage, comprising: adding 10 to 20 times the weight of a dried first raw material to a solution, maintaining the solution at 100 to 110° C. for 6 to 9 hours to extract an extract, and then concentrating the extract using a reduced pressure vacuum concentrator at 40 to 50° C. for 5 to 8 hours to produce the first concentrate.
In paragraph 4,
Step B-2) above
A method for producing a beverage, wherein the first concentrate is sterilized at 130°C to 140°C for 3 to 10 minutes.
In the third paragraph,
Step B-3) above
A method for manufacturing a beverage, wherein the beverage is kept at 0°C to 5°C for 24 to 48 hours.
In the third paragraph,
In the above step C-1),
A method for producing a beverage, comprising: adding 20 to 30 times the weight of dried second raw material to the water, maintaining the water at 80 to 90° C. for 5 to 10 hours to extract an extract, and then concentrating the extract using a reduced pressure vacuum concentrator at 50 to 60° C. for 5 to 10 hours to produce the second concentrate.
In Article 7,
Step C-2) above
A method for producing a beverage, wherein the second concentrate is sterilized at 100°C to 110°C for 3 to 10 minutes.
In Article 8,
Step C-3) above
A method for manufacturing a beverage, wherein the beverage is kept at 5°C to 10°C for 24 to 48 hours.
delete A beverage manufactured by a method for manufacturing a beverage according to any one of claims 1, 3, to 9.