KR20020004190A - Composition for instant ginseng tea - Google Patents

Abstract

PURPOSE: Provided is a composition of instant ginseng tea which has improved flavor by adding fruit flavor or fruit concentrate to the extract of ginseng(or ginseng steamed red). CONSTITUTION: The composition comprises 1-10 part by weight of ginseng(or ginseng steamed red) containing 0.7% of ginseng saponin; 0.5-5 part by weight of fruit flavor or fruit concentrate and 1-90 part by weight of sweetener. It can be formulated into granule, powder, tablet, suspension, liquid and the like.

Description

Instant ginseng tea composition {Composition for instant ginseng tea}

The present invention relates to a composition of instant ginseng tea, characterized in that the flavor is updated by adding various fruit flavors or fruit concentrates to Panax ginseng, Panax quinquefolium extract or red ginseng extract.

Ginseng (mainly Panax ginseng CA Meyer) is used as an anti-fatigue, tonic, strong, strong and sedative, and the stomach is debilitated and applied to lower metabolism, identity, indigestion, and loss of appetite. Ginseng's pharmacological effects are lowered by cholesterol, suppressed lipid peroxidation, and dilatation of blood vessels, lowering blood pressure, increasing blood flow, and cerebrovascular effects (Ann. Rev. Pharmacology 9, 419, 1969). Dilation, hypercardiac, antiarrhythmic, antithrombotic, platelet aggregation inhibitory effect, chronic renal failure treatment effect, cytotoxicity and cancer suppression, immunomodulatory activity, increased memory, resistance to psychotropic drugs, anti-brain metabolism, antistress, antioxidant activity, Anti-aging, anti-ulcer and gastric secretion inhibition, increased work capacity, protection against radiation, anti-diabetic, detoxification and hepatocellular enzymes, asthma treatment, anti-inflammatory, analgesic, anemia treatment, Fertility and sexual performance enhancement, alcohol lowering blood concentration, anti-allergic, anti-cancer drug detoxification has been researched, widely used worldwide as a herbal medicine and health food.

The method of using ginseng is to cook fresh ginseng as it is, to take it with boiled medicine, to freeze-dried to powder, to freeze-dried to keep the fragrance of fresh ginseng as it is, white ginseng powder, white ginseng Extracts, red ginseng powder, red ginseng extract, etc. are developed as tablets, capsules, concentrates, and ginseng tea according to the processing method. Ginseng has its own ginseng aroma and astringent bitter taste, so when it is made with tablets and capsules, there is no problem in taking it, but when it is taken as a concentrate or ginseng tea, it is taken by masking bitter taste with sweeteners.

Geriatrics and some people like ginseng scent as one of the medicinal scents, but it also strengthens ginseng scent, but most Koreans, especially younger generations, have a very low preference for ginseng scents such as medicinal scents. It became. In addition, Europeans and Americans recognize ginseng fragrance as a grassy odor, and ginseng tea is found to be unpopular. Therefore, the development of ginseng teas with improved flavor is urgently required.

The present inventors have conducted a number of studies to find the composition of instant ginseng tea, which is preferred by Korean young generation, young people, Europeans, and Americans, using ginseng or red ginseng as the main material, and the fruit flavor or fruit concentrate in ginseng extract or red ginseng extract The present invention was completed by creating a completely new flavor by mixing.

Therefore, the present invention relates to a composition for a ginseng tea, which is newly prepared with the flavor and taste of young Koreans, Europeans, and the Americans by remarkably improving the flavor of ginseng tea by mixing fruit flavor or concentrate with ginseng (or red ginseng) extract. will be. Another object of the present invention is to provide a granule, powder, liquid, suspension, tablet formulation of the ginseng (or red ginseng) extract, characterized in that the addition of fruit flavor or fruit concentrate.

The present invention relates to a ginseng tea composition characterized by containing a fruit flavor or fruit (extract) powder in the ginseng (red ginseng) extract, characterized in that the young generation, Europeans, Americans to make a new flavor.

In the present invention, by adding a fruit flavor or fruit concentrate to the ginseng (or red ginseng) extract can be prepared in the instant ginseng tea with a completely improved flavor and ginseng (or red ginseng) extract so that the composition of the present invention can improve the flavor before There is no composition using a fruit flavor or fruit concentrate in the present invention is novel.

Hereinafter, the present invention will be described in detail.

1-10 parts by weight of ginseng (or red ginseng) extract, 0.5-5 parts by weight of fruit flavor or fruit concentrate, and 1-90 parts by weight of sweetener are used.

Ginseng (or red ginseng) extracts containing 0.7% or more of ginseng saponin should be used.

Fruit flavors include carrier-free or solvents such as ethanol, propylene glycol, triacetin, benzyl alcohol, isoftophyl alcohol, triethyl citrate, diacetin, vegetable oils or fats and oils (peanut oil, soybean oil, coconut oil). Glycerol E422 is mixed one by one or several. As a carrier, maltodextrin, acacia gum, starch (A332), sugars (glucose, dextrose, transsaccharide), lactose, salt, milk powder, egg white, sorbitol E420, or a mixture of one or several are used.

The fruit flavor used in the present invention is Anise flavor, apple flavor, Apricot flavor, banana flavor, blackberry flavor, caramel flavor, cherry flavor, chocolate flavor, roasted coconut flavor, cola flavor, cream flavor, white grape flavor, grapefruit flavor, lemon flavor Incense, Lime flavor, Mango flavor, Melon flavor, Orange flavor, Passionfruit flavor, Peach flavor, Peppermint flavor, Raspberry flavor, Spearmint flavor, Strawberry flavor, Vanilla flavor, Wildberry flavor, Tomato flavor, Pineapple flavor, Pine flavor, Matcha flavor Tol, rose, etc. are used one by one or more at a suitable mixing ratio. As the carrier in the present invention, the fruit flavor is used in a proportion of 0.5-5 parts by weight.

The fruit concentrate used in the present invention refers to lyophilized by cold extraction with fruit juice, an aqueous solution of fruit or a hydrous alcohol, and used to enhance the flavor of the fruit as needed. Use ratio is same with fruit ratio.

The present invention can be used with vitamin B1, B2, B6, niacin folic acid, C, E, pantothenic acid as an auxiliary component.

Formulations of the present invention may be prepared in granules, powders, tablets, suspensions, solutions.

As an excipient, natural pigments such as corn starch, crystalline cellulose, dextrin, skim milk powder, caramel, sugar, fructose, glucose, fructooligosaccharide, honey, sugar alcohol such as xylitol and stevioside, and acidulants such as citric acid and sodium citrate are mixed. Can be used.

Dosage is a mixture prescribed to take 50-2000mg of ginseng (or red ginseng) extract once, dissolved in hot or cold water or suspended in 3-4 times a day.

All components of this product are non-toxic because they are used as food ingredients.

Hereinafter, the present invention will be described in detail with reference to examples, and the present invention is not limited by the following examples.

Fruit flavors used in the following examples were used by the product of Emil Flachsmann AG (Switzerland), but the proportion of the constituent compounds that give off the fruit flavor may vary slightly.

Example 1 Tablet

30 g of ginseng hydrated alcohol extract powder (manufactured by Emil Flachsmann AG), 15 g of orange flavor powder, 900 g of sugar, 30 g of xylitol, and 125 g of corn starch were mixed well, and a tablet of 1000 mg per tablet was prepared according to a conventional method.

Example 2 Granules

30 g of ginseng hydrated alcohol extract powder, 20 g of lemon flavor powder, 1000 g of fructose, 350 g of corn starch were mixed well, and granules were prepared in a fluidized blue granulator according to a conventional method.

Example 3 Powder

30 g of ginseng hydrated alcohol extract powder, 15 g of grapefruit flavor powder, and 745 g of fructose powder were mixed well to prepare a powder according to a conventional method.

Example 4 Liquid

Ginseng hydrated alcohol extract 15g, strawberry flavor powder 10g, fructose 150g, citric acid 10g, sodium citrate 3g, 0.5g vitamin B1 hydrochloride, 0.3g vitamin B2 was added to distilled water to prepare a 1000ml solution.

Example 5

Ginseng extract powder 30g, grapefruit flavor powder 5g, orange flavor powder 15g, sugar powder 600g, vitamin C 5g well mixed to prepare a powder according to the conventional method.

Example 6

2 g of ginseng extract powder and 40 g of sugar powder were mixed well with 1 g of Anise flavor powder to prepare a powder.

Example 7

Powder was prepared by mixing red ginseng hydrated alcohol extract powder (ginseng saponin 140mg / g) 3g, fructose powder 45g, apple flavor powder 1.5g, maltol 0.2g.

Example 8

Powder was prepared by mixing red ginseng hydrated alcohol extract powder (ginseng saponin 140mg / g) 3g, glucose powder 50g, Apricot flavor powder 1.5g.

Example 9

Ginseng extract powder 3g, sugar powder 45g, apple flavor powder 1.5g was mixed well to prepare a powder.

Example 10

Powder was prepared by mixing ginseng extract powder 3g, sugar powder 50g, banana flavor powder 1.3g, vita and C 1g.

Example 11

Ginseng extract powder 3g, sugar powder 45g, blackberry flavor powder 1.5g was mixed well to prepare a powder.

Example 12

Ginseng extract powder 3g, fructose powder 50g, caramel flavor 1.5g, maltol 0.2g was mixed well to prepare a powder.

Example 13

Ginseng extract powder 3g, glucose powder 45g, chocolate flavor 2g was mixed well to prepare a powder.

Example 14

A powder was prepared by mixing red ginseng extract powder 3g, glucose powder 45g, and roasted coconut flavor 1.5g.

Example 15

Red ginseng extract powder 3g, fructose powder 45g, cola flavor 2g was mixed well to prepare a powder.

Example 16

Powder was prepared by mixing ginseng extract powder 3g, sugar powder 50g, lime flavor powder 1.5g, vitamin E powder (50%) 0.5g.

Example 17

Powder was prepared by mixing ginseng extract powder 3g, sugar powder 50g, mango flavor powder 2g, vitamin C 0.5g.

Example 18

Ginseng extract powder 3g, lemon and juice powder 3g, sugar powder 45g was mixed well to prepare a powder.

Example 19

Powder was prepared by mixing ginseng extract powder 3g, Passionfruit flavor powder 1g, fructose powder 45g.

Example 20

Ginseng extract powder 3g, peach juice powder 2g, peach flavor powder 0.5g, sugar powder 45g was mixed well to prepare a powder.

Example 21

Powder was prepared by mixing ginseng extract powder 3g, peppermint flavor powder 1g, sugar powder 55g, and spearmint flavor 0.5g.

Example 22

Powder was prepared by mixing ginseng extract powder 3g, Raspberry flavor powder 1.5g, and fructose powder 50g.

Example 23

Powder was prepared by mixing ginseng extract powder 3g, cherry flavor powder 2g, and glucose powder 45g.

Example 24

Powder was prepared by mixing ginseng extract powder 3g, vanilla flavor powder 2g, and glucose powder 45g.

Example 25

Powder was prepared by mixing ginseng extract powder 3g, Wildberry flavor powder 1.5g, sugar powder 45g.

Example 26

Powder was prepared by mixing ginseng extract powder 3g, pineapple and juice powder 5g, and sugar powder 40g.

Example 27

Powder was prepared by mixing ginseng extract powder 3g, pine needle flavor powder 1.5g, and fructose powder 45g.

Example 28

30 g of ginseng function alcohol extract powder, 15 g of Blackcurruant flavor powder, and 745 g of fructose powder were mixed well to prepare a powder according to a conventional method.

Example 29

Powder was prepared by mixing ginseng functional alcohol extract powder 3g, orange flavor powder 1.5g, stevioside 100mg, and textulin 50g.

Comparative Example 1

30 g of ginseng function alcohol extract powder, 745 g of fructose powder, and 15 g of textulin were mixed well to prepare a powder according to a conventional method.

Experimental Example 1

10 g of each powder prepared in Example 3, Example 28, and Comparative Example 1 were dissolved in 100 ml of cold water, and then subjected to a sensory test.

The results are shown in Table 1.

Korean new generation youth group (age 17-18) (10 males, 10 females),

20 Korean middle-aged seniors (45-65 years old), 10 foreigners (ages 30-50) (5 Americans, 2 French, 1 Russian, 2 Indians)

As shown in the experimental example, 80% of Korean ginseng tea group did not add the fragrance of Comparative Example 1 used as a control group, and 40% of Korean middle-aged elderly group liked it, 40% said they did not like it. 80% of people hate and did not like anyone. On the other hand, few people detected ginseng scent for the ginseng tea added with the scents of Example 3 (grapefruit flavor) and Example 28 (Blacksurrant flavor), and the Korean new generation youth group had 80% of grapefruit flavored ginseng tea, Phosphoric tea for Blacksurrant said 70% was good. Korean middle-aged and elderly group also said that grapefruit flavored ginseng tea was good for 75%, blackcurrant flavored ginseng tea was good for 65%, and foreign group answered that grapefruit flavored ginseng tea was good for 70%, and blackcurrant flavored ginseng tea was good for 60%.

According to the basic idea of the present invention, the fruit-flavored ginseng tea, which is good for foreigners as well as Korean adolescents and Korean middle-aged people, showed that the ginseng tea without the fragrance added does not like foreigners as well as Korean adolescents. Therefore, the fruit-flavored ginseng tea of the present invention is completely improved in aroma and taste with the existing ginseng tea can be used as a product of increasing the preference for almost all age groups and races.

Claims (6)

A composition of ginseng tea, which is prepared by adding fruit flavor or fruit concentrate to ginseng (or red ginseng) extract as an active ingredient. The composition of claim 1, wherein the ginseng (or red ginseng) extract comprises 1-10 parts by weight of ginseng saponin content of 0.7% or more, 0.5-5 parts by weight of fruit flavor or fruit concentrate, and 1-90 parts by weight of sweetener. . The fruit flavor according to claim 1 is anise flavor, apple flavor, apricot flavor, banana flavor, blackberry flavor, caramel flavor, cherry flavor, chocolate flavor, lucky coconut flavor, cola flavor, cream flavor, grape flavor, grapefruit flavor. Flavor, Lemon, Lime, Mango, Melon, Orange, Passionfruit, Peach, Pepmint, Raspberry, Spearmint, Strawberry, Vanilla, Maltol, Wildberry, Pineapple, Pine A composition characterized by using one or two or more flavors The composition of claim 1, wherein the fruit concentrate is one or two or more of apple, banana, cherry, grape, grapefruit, lemon, mango, melon, orange, peach, strawberry, and pineapple concentrate. The composition of claim 2, wherein the sweetener comprises sugar, glucose, fructose, xylitol, stevioside, maltose, honey, fructooligosaccharide, or a mixture of two or more thereof. The composition of claim 1 wherein the formulation is a granule, powder, tablet, suspension, liquid.