KR19980073654A - Functional beverage composition - Google Patents
Functional beverage composition Download PDFInfo
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- KR19980073654A KR19980073654A KR1019970009062A KR19970009062A KR19980073654A KR 19980073654 A KR19980073654 A KR 19980073654A KR 1019970009062 A KR1019970009062 A KR 1019970009062A KR 19970009062 A KR19970009062 A KR 19970009062A KR 19980073654 A KR19980073654 A KR 19980073654A
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- beverage composition
- licorice
- jujube
- functional beverage
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- 239000000203 mixture Substances 0.000 title claims abstract description 16
- 235000020510 functional beverage Nutrition 0.000 title claims abstract description 12
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 14
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 14
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 14
- 229940010454 licorice Drugs 0.000 claims abstract description 14
- 241001070941 Castanea Species 0.000 claims abstract description 13
- 235000014036 Castanea Nutrition 0.000 claims abstract description 13
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 12
- 235000021279 black bean Nutrition 0.000 claims abstract description 12
- 235000013361 beverage Nutrition 0.000 claims description 14
- 241000202807 Glycyrrhiza Species 0.000 claims description 13
- 241001247821 Ziziphus Species 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 12
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 238000011084 recovery Methods 0.000 abstract description 5
- 206010020772 Hypertension Diseases 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 208000012902 Nervous system disease Diseases 0.000 abstract description 3
- 208000025966 Neurological disease Diseases 0.000 abstract description 3
- 208000006011 Stroke Diseases 0.000 abstract description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 238000000605 extraction Methods 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 241000411851 herbal medicine Species 0.000 description 9
- 239000012676 herbal extract Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 241000700159 Rattus Species 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 241000222336 Ganoderma Species 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000012453 sprague-dawley rat model Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
본 발명은 천마 추출물을 함유하는 기능성 음료 조성물에 관한 것으로, 더욱 상세하게는 천마에 밤, 검정콩, 대추 및 감초를 특정 비율로 배합하여 추출한 추출액을 함유함으로써 혈중 콜레스테롤치를 감소시킬 수 있는 기능성 음료 조성물에 관한 것이다.The present invention relates to a functional beverage composition containing the cheonma extract, and more particularly to a functional beverage composition that can reduce blood cholesterol levels by containing the extract extracted by combining the chestnut, black beans, jujube and licorice in a certain ratio It is about.
본 발명의 기능성 음료 조성물은 고혈압, 중풍, 신경성질환, 당뇨병 등의 성인병 뿐만 아니라 스트레스해소, 피로회복 등에 유효한 효과를 제공할 수 있을 것으로 기대된다.Functional beverage composition of the present invention is expected to be able to provide effective effects such as hypertension, stroke, neurological diseases, diabetes, as well as relieve stress, fatigue recovery.
Description
본 발명은 천마 추출물을 함유하는 기능성 음료 조성물에 관한 것으로, 더욱 상세하게는 천마에 밤, 검정콩, 대추 및 감초를 특정 비율로 배합하여 추출한 추출액을 함유함으로써 혈중 콜레스테롤치를 감소시킬 수 있는 기능성 음료 조성물에 관한 것이다.The present invention relates to a functional beverage composition containing the cheonma extract, and more particularly to a functional beverage composition that can reduce blood cholesterol levels by containing the extract extracted by combining the chestnut, black beans, jujube and licorice in a certain ratio It is about.
최근 들어 한약재나 민간요법제로 오래전부터 이용되어 온 생약재들의 유효성분들이 과학적 검증을 거쳐 그의 효과가 증명되고 있으며, 각 생약재들의 유효성분에 의한 자양강장, 피로회복 및 피로억제, 성인병예방, 스트레스 억제 등의 효능은 현대를 살아가는 일반인들에게 깊은 관심을 갖게 하고 있다. 따라서 최근에는 일반인들이 손쉽게 접할 수 있도록 각종 생약재들을 추출한 액을 주원료로 한 생약 건강음료의 연구개발이 폭넓게 이루어지고 있다.Recently, the effective ingredients of herbal medicines that have been used for a long time as herbal medicines or folk remedies have been scientifically proved and their effectiveness has been proved.The nutritional tonic, fatigue recovery and fatigue suppression, adult disease prevention, stress suppression etc. Efficacy has attracted deep interest to the general public living in modern times. Therefore, in recent years, the research and development of herbal medicine health beverages made from the extracts of various herbal medicines as the main raw materials are widely made for the general public.
그 일례로서, 민간에 전해져 오는 천마는 고혈압, 중풍, 신경성질환, 당뇨병 등의 성인병 뿐만아니라 스트레스 해소, 피로회복 등에 있어서 이미 임상학적으로 그의 효능이 확인되고 있으며, 한방에서는 자양강장 및 피로회복 등의 목적으로 처방되고 있다.For example, Chunma, which is transmitted to the private sector, has already been clinically confirmed for its effects in relieving stress and fatigue as well as adult diseases such as hypertension, stroke, neurological disease, diabetes, etc. It is prescribed for the purpose.
그러나, 천마를 이용한 음료차 개발은 그 동안 몇몇 업체에서 간헐적으로 시도되고 있을 뿐이며, 체계적이지 못하였고, 주로 영지 추출물을 함유하는 음료차에 있어서 영지의 쓴맛을 상쇄하기 위한 성분으로 배합하는 정도로 추진되고 있는 정도이다.However, the development of drink tea using Cheonma has been attempted intermittently by several companies, and it is not systematic, and it is promoted to mix it with ingredients to offset the bitter taste of ganoderma mainly in drink tea containing ganoderma lucidum extract. It is enough.
한편, 지금까지 한약재를 이용한 음료에 있어서 그의 추출방법과 관련하여 살펴보면, 주로 한약재를 주류에 침지시켜 한약재에 함유된 약효를 추출하여 된 영양술을 만드는 방법이 널리 알려져 있다. 이러한 영양술의 제조방법에서는 한약재를 각 성분대로 혹은 혼합하여 에틸알콜 또는 메틸알콜로서 상온에서 2~3개월이상 침지하여 유효성분들을 추출하거나, 가열추출하여 엑기스를 제조하고 이들을 주정에 첨가하여 조합하여 제조하고 있다. 그러나, 추출시간을 장기간 요하며, 이를 단축하고자 가온하는 경우에는 향미성분들이 휘발되고 가열에 의한 전분의 호화가 일어나서 추출과 여과 효율이 저하되는 단점이 있다.On the other hand, when looking at the extraction method in the beverage using herbal medicine so far, it is widely known how to make nutritional liquor by extracting the medicinal effects contained in the herbal medicine mainly by immersing the herbal medicine in the liquor. In the manufacturing method of nutritional medicine, herbal medicines are mixed with each ingredient or mixed, soaked with ethyl alcohol or methyl alcohol at room temperature for 2 ~ 3 months or more to extract the active ingredients, or heat extract to prepare extracts and add them to alcohol and combine them. Manufacture. However, it takes a long time to extract, and when warmed to shorten it, there is a disadvantage that the flavor components are volatilized and gelatinization of the starch occurs by heating and extraction and filtration efficiency is lowered.
이에, 본 발명자들은 고혈압, 당뇨병 등의 성인병 예방효과, 피로회복, 스트렙스해소 등을 목적으로 천마를 이용한 음료차를 개발하고자 예의 연구하였으며, 목적하는 기능성 효과 이외에 음료로서의 기호성 등을 고려하여 천마에, 밤, 검정콩, 대추 및 감초를 특정 비율로 배합하고, 이를 총 중량의 10배의 물로서 100℃에서 추출함으로써 유효성분을 효과적으로 추출할 수 있으며, 이렇게 하여 얻은 추출액을 함유함으로써 혈중 콜레스테롤치를 감소시킬 수 있는 기능성 음료를 제공할 수 있음을 발견하고 본 발명을 완성하기에 이르렀다.Thus, the present inventors have studied intensively to develop a drink tea using cheonma for the purpose of preventing adult diseases such as hypertension and diabetes, recovery from fatigue, and elimination of streps. By extracting chestnut, black bean, jujube and licorice in specific ratios and extracting it at 100 ℃ as 10 times the total weight of water, the effective ingredient can be extracted effectively. It has been found that the present invention can provide functional beverages which can be completed, and have completed the present invention.
따라서, 본 발명의 목적은 천마 추출물을 함유하는 기능성 음료 조성물을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a functional beverage composition containing cheonma extract.
상기한 목적을 달성하기 위하여, 본 발명에 따른 기능성 음료 조성물은 천마, 밤, 검정콩, 대추 및 감초를 30~100메쉬로 분쇄하여 천마 15~30중량%, 밤 10~15중량%, 검정콩 15~20중량%, 대추 15~25중량% 및 감초 20~30중량%의 양으로 혼합하여 총 중량의 10배의 물로 100℃에서 6~9시간 추출하여 진공필터하여 얻은 한약재 추출물을, 음료 총 중량에 대해 15~30중량%의 양으로 함유하는 것을 특징으로 한다.In order to achieve the above object, the functional beverage composition according to the present invention is pulverized cheonma, chestnuts, black beans, jujube and licorice 30 to 100 mesh 15 to 30% by weight, 10 to 15% by weight, black beans 15 ~ 20% by weight, jujube 15-25% by weight and licorice 20-30% by weight, the herbal medicine extract obtained by vacuum filtering by extracting at 100 ℃ for 6-9 hours with water of 10 times the total weight, to the total weight of the beverage It is characterized by containing in an amount of 15 to 30% by weight.
본 발명에 따른 기능성 음료의 조성에 따른 효과 및 추출방법에 따른 효과에 대하여 다음의 시험예를 통하여 보다 구체적으로 설명한다.The effect according to the composition of the functional beverage according to the present invention and the effect according to the extraction method will be described in more detail through the following test examples.
시험예 1Test Example 1
물에 의한 추출시간에 따른 천마성분의 함량변화Changes in the Content of Chunma Components with Extraction Time by Water
천마 중량에 대하여 10배의 물을 가하였고, 추출은 100℃에서 행하였다.Ten times of water was added to the weight of the horse, and extraction was performed at 100 ° C.
또한, 각 추출시간에서 얻은 추출액에 대하여 혈중 콜레스테롤치를 측정하여 기능성을 평가하였다.In addition, the blood cholesterol value of the extract obtained at each extraction time was measured to evaluate the functionality.
실험은 무게가 30g 내외의 4주된 수컷 SD(Sprague Dawley) 쥐 30마리를 5마리씩 6개군으로 나누어 4주간에 걸쳐 실시하였으며, 혈액은 심장에서 직접 채혈하였다. 대조군은 천마추출물을 먹이지 않은 경우이며, 4주간의 실험 후의 혈중 콜레스테롤치는 351.4㎎/㎗이었다.The experiment was carried out over four weeks divided into six groups of 5 male 30 (Sprague Dawley) rats weighing about 30 g and 5 rats. Blood was collected directly from the heart. The control group was not fed the cheonma extract, and the blood cholesterol level after 4 weeks of experiment was 351.4 mg / dl.
[표1]Table 1
상기한 표 1로부터 알 수 있는 바와 같이, 물에 의한 추출은 추출시간이 길수록 유효성분의 추출에는 효과적이지만, 기능성 평가를 고려하면 6~9시간 정도로 추출하여도 충분하다.As can be seen from the above Table 1, the extraction by water is effective for the extraction of the active ingredient as the extraction time is longer, it is enough to extract about 6-9 hours in consideration of functional evaluation.
다음은 조성물을 구성하는 각 성분의 비율에 따른 음료로서의 기능성 및 기호성에 대하여 평가하였다.Next, the functional and palatability of the beverage according to the ratio of each component constituting the composition was evaluated.
시험예 2Test Example 2
먼저, 천마, 밤, 검정콩, 대추 및 감초를 30~100메쉬로 분쇄하여 각 성분을 하기 표 2에 명시된 비율로 배합하여 총 중량에 대해 10배의 물을 가한 후, 100℃에서 6시간 추출하여 진공필터하여 얻은 한약재 추출액 20중량%, 구연산 0.1중량%, 과당 14중량%, 정제수 65.9중량% 배합비로 조성하여 음료를 제조하였다.First, Cheonma, chestnuts, black beans, jujube and licorice are pulverized with 30 to 100 mesh, and each component is blended at the ratio specified in Table 2, 10 times water is added to the total weight, and then extracted at 100 ° C. for 6 hours. 20% by weight of the herbal extract obtained by vacuum filtering, 0.1% by weight citric acid, 14% by weight fructose, 65.9% by weight purified water to prepare a beverage.
기능성은 피로의 회복정도로 평가하였으며, 기능, 맛, 냄새 및 색에 대한 평가는 1~9점으로 평가점수를 나누어서 20인의 전문 관능요원들에 의하여 실시하였다.Functionality was assessed by the degree of fatigue recovery, and the evaluation of function, taste, smell and color was carried out by 20 professional sensory personnel by dividing the evaluation score by 1-9 points.
[표2][Table 2]
표 2의 결과로부터 알 수 있는 바와 같이, 기능성을 강조하고자 하는 경우에는 천마:밤:검정콩:대추:감초 = 30:15:20:15:20의 중량비로 배합하여 본 발명의 음료 조성물을 조성하는 것이 가장 바람직하며, 색과 냄새 등의 기호성을 강조하고자 하는 경우에는 천마와 밤의 비율을 줄여서 조성할 수 있다.As can be seen from the results of Table 2, in the case of emphasizing the functionality, the composition of the beverage composition of the present invention is formulated by mixing in a weight ratio of Chunma: Chestnut: Black Bean: Jujube: Licorice = 30: 15: 20: 15: 20. It is most preferable, and if it is desired to emphasize palatability such as color and smell, it can be formed by reducing the ratio of cheon-ma and chestnut.
시험예 3 기능성 평가Test Example 3 Functional Evaluation
상술한 시험예 2의 결과를 토대로 하여, 천마:밤:검정콩:대추:감초 = 30:15:20:15:20의 중량비로 배합하여 조성한 음료에 대하여 상술한 시험예 1에서와 유사한 방법으로 혈중 콜레스테롤치를 측정하여 그 기능성을 평가하였다. 실험은 30g 내외의 4주된 수컷 SD 쥐 30마리를 15마리씩 2개군으로 나누어 4주간에 걸쳐 실시하였다.On the basis of the results of Test Example 2 described above, the beverage prepared by mixing in a weight ratio of Chunma: Chestnut: Black Bean: Jujube: Licorice = 30: 15: 20: 15: 20 Cholesterol levels were measured to evaluate their functionality. The experiment was conducted over four weeks by dividing 30 male 4-week-old male SD rats into two groups of 15 rats.
[표3]Table 3
본 발명의 음료 조성물은 상술한 한약재 추출물을, 음료 총 중량에 대해 15~30중량%의 양으로 함유하는 것을 특징으로 한다. 한약재 추출물 이외의 감미료나 산미료 및 이들의 첨가량은 특별히 한정되지 않으며, 당업자에 의해 용이하게 선정될 수 있다.The beverage composition of the present invention is characterized by containing the above-mentioned herbal extract in an amount of 15 to 30% by weight based on the total weight of the beverage. Sweeteners and acidulants other than the herbal extracts and the amount thereof is not particularly limited and can be easily selected by those skilled in the art.
하기하는 실시예는 본 발명을 단지 예시하고자 하는 의도이며, 본 발명이 이들 실시예에 한정되는 것은 아니다.The following examples are intended only to illustrate the invention, but the invention is not limited to these examples.
실시예 1Example 1
천마, 밤, 검정콩, 대추 및 감초를 30~100메쉬로 분쇄하여 30:15:20:15:20의 중량비로 배합하여 총 중량에 대해 10배의 물을 가한 후, 100℃에서 9시간 추출하여 진공필터하여 얻은 한약재 추출액 15중량%, 구연산 0.2중량%, 과당 12중량%, 정제수 72.8중량% 배합비로 조성하여 기능성이 우수한 음료를 제조하였다.Chunma, chestnuts, black beans, jujube and licorice are crushed into 30-100 mesh, blended at a weight ratio of 30: 15: 20: 15: 20, and 10 times water is added to the total weight, followed by extraction at 100 ° C for 9 hours. 15% by weight of the herbal extract obtained by vacuum filtering, 0.2% by weight citric acid, 12% by weight fructose, 72.8% by weight purified water to prepare a beverage having excellent functionality.
실시예 2Example 2
천마, 밤, 검정콩, 대추 및 감초를 30~100메쉬로 분쇄하여 15:15:20:25:25의 중량비로 배합하여 총 중량에 대해 10배의 물을 가한 후, 100℃에서 9시간 추출하여 진공필터하여 얻은 한약재 추출액 30중량%, 구연산 0.2중량%, 과당 15중량%, 정제수 54.8중량% 배합비로 조성하여 기호성이 우수한 음료를 제조하였다.Chunma, chestnuts, black beans, jujube and licorice are pulverized with 30 to 100 mesh, blended in a weight ratio of 15: 15: 20: 25: 25, 10 times water is added to the total weight, and extracted for 9 hours at 100 ° C. 30% by weight of the herbal extract obtained by vacuum filtering, 0.2% by weight citric acid, 15% by weight fructose, 54.8% by weight purified water to prepare a beverage having excellent palatability.
본 발명에 따른 기능성 음료 조성물은 고혈압, 중풍, 신경성질환, 당뇨병 등의 성인병 뿐만 아니라 스트레스해소, 피로회복 등에 유효한 효과를 제공할 수 있을 것으로 기대된다.Functional beverage composition according to the present invention is expected to be able to provide effective effects such as hypertension, stroke, neurological diseases, diabetes, as well as relieve stress, fatigue recovery.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019970009062A KR100207605B1 (en) | 1997-03-18 | 1997-03-18 | Beverages |
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| KR1019970009062A KR100207605B1 (en) | 1997-03-18 | 1997-03-18 | Beverages |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040033333A (en) * | 2002-10-11 | 2004-04-28 | 서울향료(주) | Manufacture method, Various uses and Extracts for The Development of Antihyperlipidemic Functional food materials from Oriental Herbal Medicines |
| KR100625609B1 (en) * | 2004-12-22 | 2006-09-20 | 전북대학교산학협력단 | Manufacturing Method of Extract of Chunma using Ultrasonication and the Enzyme Reaction |
| KR100731915B1 (en) * | 2006-08-03 | 2007-06-25 | 창 신 | Health drinking water of making method |
| KR100763008B1 (en) * | 2006-07-14 | 2007-10-04 | 재단법인 전라북도생물산업진흥원 | Chunma beverage of liquid-gel type and manufacturing method thereof |
| KR101490793B1 (en) * | 2013-02-21 | 2015-02-06 | 주식회사 한지문화 | Method of preparing tea composition, and tea composition therefrom |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100430916B1 (en) * | 2001-08-25 | 2004-05-10 | 권영훈 | Functional drink and method thereof |
| KR100468653B1 (en) * | 2001-08-31 | 2005-02-21 | 학교법인 영광학원 | Functional foods containing sugal alcohol extracted of herb plant and preparing method thereof |
| KR101433888B1 (en) * | 2014-05-02 | 2014-08-29 | 박태섭 | chestnut with main material health food and its manufacturing method |
-
1997
- 1997-03-18 KR KR1019970009062A patent/KR100207605B1/en not_active IP Right Cessation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040033333A (en) * | 2002-10-11 | 2004-04-28 | 서울향료(주) | Manufacture method, Various uses and Extracts for The Development of Antihyperlipidemic Functional food materials from Oriental Herbal Medicines |
| KR100625609B1 (en) * | 2004-12-22 | 2006-09-20 | 전북대학교산학협력단 | Manufacturing Method of Extract of Chunma using Ultrasonication and the Enzyme Reaction |
| KR100763008B1 (en) * | 2006-07-14 | 2007-10-04 | 재단법인 전라북도생물산업진흥원 | Chunma beverage of liquid-gel type and manufacturing method thereof |
| KR100731915B1 (en) * | 2006-08-03 | 2007-06-25 | 창 신 | Health drinking water of making method |
| KR101490793B1 (en) * | 2013-02-21 | 2015-02-06 | 주식회사 한지문화 | Method of preparing tea composition, and tea composition therefrom |
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| KR100207605B1 (en) | 1999-07-15 |
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