KR20020008726A - Health Drink of Kisaenghobakcha Using the Pumpkin and Medicinal Herbs and Manufactu ring Method There of - Google Patents

Abstract

PURPOSE: A process of preparing a health beverage containing pumpkin by extracting three kinds of crude drugs and a pumpkin is provided. Whereby, the product is effective for the treatment of lack of vigor and asthenia. In particular, it can be used for nourishing spirits in the summer season. CONSTITUTION: About 3 to 7kg pumpkin and 50g Ophiopogon japonicus and 20g Schizandra chinensis and ginseng respectively are pretreated and then heated with 2L water at 80 to 100deg.C for 1 to 5 hr. In the pretreatment, the ginseng whose head part is removed is cut to 5 to 10mm, Ophiopogon japonicus is sufficiently soaked in lukewarm water at 20 to 30deg.C for 2 hr or more and then whose core is removed and Schizandra chinensis is washed to remove impurities.

Description

Healthy Drink of Kisaenghobakcha Using the Pumpkin and Medicinal Herbs and Manufactu ring Method There of}

The present invention relates to a herbal health drink aka parasitic squash tea using pumpkin and herbal medicines and a method of manufacturing the same. More specifically, it is a pumpkin and herbal medicine with excellent dihydrate and small seedling action, and it is extracted with hot water by mixing Macmundong, Omija and ginseng, and extracting it with hot water. Airtight packaging in aluminum-pet triple wrapper.

With the recent rise in income level and the growing awareness of health, the interest and consumption of health drinks that satisfy both functionality and taste are increasing. Since the physical properties of amber are warm and sweet, Bojungikgi, anti-inflammatory, pain relief, detoxification, insecticide, and pimples ), And can be used as a source of provitamin A.

The present invention is to develop a health drink that can contribute to the promotion of national health and the income of farmers by developing a health drink that can be easily used during the summer season with a lot of sweat and energy using the pumpkin and herbal medicines.

Conventional techniques related to health foods using pumpkins include foods such as rice cakes or supplements, but these are products in the form of porridge in which dried pumpkin is added or dried powder is different from the present invention. .

Pumpkin drink "parasitic amber tea" of the present invention is a herbal beverage extracted using natural pumpkin and herbal medicine without using any chemical synthetic products, easy to weaken the qi, and the ability to replenish the qi during the summer sweating The purpose is to provide a tasteful healthy drink.

The present invention comprises the step of pre-treatment of these ingredients by adding herbal ingredients such as McMoon-dong, Schisandra chinensis, ginseng to the pumpkin, pre-treatment of these materials, blending the ingredients, extraction and commercialization of the material do.

Specifically, the steps of washing and pretreatment of 3-7 kg of zucchini and 50 g of Mengmundong as a herbal ingredient, 20 g of Schisandra chinensis and ginseng; During the step of extracting hot water, and the extract of the former is filtered with a decoction for Chinese medicine decoction, and then sealed by packing in an aluminum-pet triple wrapper.

Zucchini in the washing and pretreatment step of the herbal medicine material is washed with purified water to remove the genus and cuticle, ginseng is cut to 5-10mm size by removing the outcrop, ganmundong (麥 門冬) is lukewarm of about 20 ~ 30 ℃ After soaking in water for 2 hours or more to absorb the water, the core is removed and used. Schisandra (五味子) is used only by washing.

Hereinafter, the present invention will be described by the following examples and test examples. However, these do not limit the technical scope of the present invention.

<Example 1>

First step: processing of material

Zucchini, Ginseng, Macmundong, and Schisandra chinensis shall be washed with water to prevent their weakness before use, to remove dust and debris. Among them, pumpkins are dug up and shelled, and ginseng (人蔘) Remove 蘆 頭) and chop into 5 ~ 10mm and use Macmundong immersed in lukewarm water at 20 ~ 30 ℃ for 2 hours or more to absorb water, then remove the core and use Schisandra chinensis. (五味子) is used as is.

The pretreatment of the material was focused on hygienic treatment with minimal deterioration and loss of effect of the material under clinical basic literature and food hygiene law such as consent.

Second Step: Mixing of Materials

Add 3g to 7kg of pumpkin, 50g of Macmundong, and 20g each of Schisandra chinensis and Ginseng. The blending of the ingredients was represented by the weight of the main and subsidiary materials, and the sugar content and pH of the extract according to the amount of pumpkin added were shown in Table 1 below.

Table 1. Characteristics of Parasitic Zucchini Tea as Herbal Health Drink

Pumpkin (kg) Sugar content (。 Brix) pH I repeat Ⅱ repeat ⅢRepeat Average I repeat Ⅱ repeat ⅢRepeat Average 357 4.34.75.5 4.34.85.4 4.24.65.2 4.274.705.34 4.7044.7004.635 4.7064.6934.636 4.7064.6984.636 4.7054.6974.636

From the above results, as the amount of added pumpkin increases, the sugar content increases, and the pH

Showed a tendency to lower. In addition, the sugar content and pH of the extract according to the extraction time

Is shown in the following Table 2.

Table 2. Characteristics of Parasitic Zucchini Tea as an Herbal Health Drink According to Extraction Time

Hours (hrs) Sugar content (。 Brix) pH I repeat Ⅱ repeat ⅢRepeat Average I repeat Ⅱ repeat ⅢRepeat Average 135 3.94.75.3 3.84.85.4 3.94.65.4 3.874.705.37 4.8624.7004.511 4.8634.6934.513 4.8654.6984.512 4.8634.6974.521

From the above results, the longer the extraction time, the higher the sugar content, and the pH

It tends to be lowered.

Step 3: Extract and Commercialize Materials

2 liters of water is added to the blended material as described above, and the extract obtained by extraction at 80 to 100 ° C. for 1 to 5 hours is hermetically packaged in an aluminum-pet triple wrapper.

The blending of the ingredients was represented by the weight of the main and subsidiary materials, and the yields of extracts according to the amount of amber added were shown in Table 3 below.

Table 3. Extraction Yields of Parasitic Squash Tea from Herbal Health Drinks

Pumpkin (kg) Extract (100 cc) I repeat Ⅱ repeat ⅢRepeat Average 357 344456 334354 334354 334355

From the above results, the higher the amount of pumpkin added, the higher the extraction yield.

Appeared.

<Test Example 1>

Since the extract of the present invention itself as a parasitic amber tea drink, the chromaticity of the parasitic amber tea according to the amount of amber added to determine the chromaticity of the extract is shown in Table 4.

Table 4. Chromaticity of Parasitic Pumpkin Tea as a Herbal Health Drink

Pumpkin (kg) L a b I repeat Ⅱ repeat ⅢRepeat Average I repeat Ⅱ repeat ⅢRepeat Average I repeat Ⅱ repeat ⅢRepeat Average 357 99.1198.4690.22 99.1298.4590.25 99.1498.4790.24 99.1298.4690.24 0.01-1.319.86 0.03-1.339.85 0.02-1.329.87 0.02-1.319.86 70.6564.8367.76 70.6864.8667.75 70.6664.8667.77 70.6664.8567.76

As a result of comparing the chromaticity according to the amount of amber added by chromameter, the extract was generally pale yellow to dark yellow and showed good response in terms of preference and brightness. (L) Was highest at the addition of 3 kg of pumpkin, redness (a) was high at 7kg, yellowness (b) at 3kg.

<Test Example 2>

In order to evaluate the sensory (color, taste, aroma) of the extract of the present invention, well-trained sensory inspectors (10 persons) were extracted by combining the amount of pumpkin addition 3, 5, 7kg by the 5-point scale method The test was carried out as shown in Table 5 below.

Table 5. Sensory Test Results of Parasitic Pumpkin Tea as a Herbal Health Drink

Pumpkin (kg) color flavor incense I repeat Ⅱ repeat ⅢRepeat Average I repeat Ⅱ repeat ⅢRepeat Average I repeat Ⅱ repeat ⅢRepeat Average 3 5 7 555 555 545 5.04.75.0 554 555 454 4.75.04.3 554 554 555 5.05.04.3

From the above results, a good response was obtained regardless of the amount of pumpkin added, but when combined with the color, taste, and flavor, 5 kg of pumpkin showed the best result.

The present invention is a herbal health drink extracted by mixing the munmundong, ginseng and Schisandra chinensis as a herbal ingredient in amber (데) and is good for healing the lack of energy and helplessness, especially can be used as a health drink that can supplement the regular summer season It is expected to be.

Claims (3)

Washing and pretreatment of 3-7 kg of pumpkin and 50 g of McMoon-Dong and 20 g of Omizawa ginseng as herbal ingredients, 2 liters of water added to electric pumpkin and herbal ingredients, and extracting hot water at 80-100 ° C. for 1-5 hours. , The method of manufacturing herbal health drink parasitic pumpkin tea using pumpkin and herbal medicines, characterized in that the step of filtering the extract of the former with a decoction for herbal medicine and sealed in aluminum-pet triple wrapping paper The method of claim 1, wherein in the washing and pretreatment step of the herbal ingredients, the pumpkin is washed with purified water to remove the inside and the skin, the ginseng is cut to 5-10mm size to remove the outcrop, the pulmonary dong 20 ~ Soak in lukewarm water at 30 ℃ for 2 hours or more, absorb water, remove the core, and use it. Omiza (五味子) is washed and used as it is. Manufacturing method of health drink parasitic pumpkin tea Herbal Health Drink Parasitic Pumpkin Tea with Pumpkin and Herbal Medicine Ingredients Prepared by the Method of Claim 1