KR20060004213A - The manufacturing method of functionala herbal beverage & the product - Google Patents

Abstract

The present invention relates to a method for producing a herbal functional beverage and a beverage thereof, and more particularly, to a method for producing a herbal functional beverage having an antioxidant function by appropriately blending various herbal ingredients and having beneficial functions derived from the herbal medicine, and thereby It relates to a beverage produced.

The present invention as described above

Plum, Jelly. Natural drying of Schisandra chinensis, acorns, pedestrians, cedar, white paper, hardwood, donkey, celestial licorice, licorice, peony, baekbokyeong, peppermint, wormwood, and seaweeds (horse's starch or kelp) in semi-damp for at least one month;

Plums, yulmu in traditional jars. Schisandra chinensis, acorns and passersby for 3 to 5 days, Mokyang and white paper for 5 to 10 days, Gobon, Angelica, Cheongung, Licorice, Peony. 10-15 days for yellow and baekbokyeong, 5 days to 10 days for peppermint, wormwood for 30 days or more, and seaweeds (horseweed or kelp) are aged for 3 days, respectively;

0.75% by weight plum, 0.75% by weight, 0.75% by weight, Schisandra chinensis 0.75% by weight, acorn 0.45% by weight, 0.45% by weight almond, 0.3% by weight of aroma, 0.3% by weight of white paper, 0.3% by weight of bone, 0.3% by weight of Angelica, 0.3% by weight, licorice 0.3% by weight, peony 0.3% by weight, 0.3% by weight of ox, 0.3% by weight of Baekbokryeong, 0.75% by weight of mint, wormwood 1.5% by weight, seaweed Or kelp) 0.35% by weight, mixing and heating;

Distilling from the heated mixture; characterized in that it is a herbal functional beverage prepared according to the method and a method of producing a herbal functional beverage consisting of.

Functional beverage

Description

The manufacturing method of herbal functional beverage and its beverage {The manufacturing method of functionala herbal beverage ＆ the product}             

       1 is a flow chart showing a manufacturing process of herbal functional beverage according to the present invention.

The present invention relates to a method for producing herbal functional beverages and beverages thereof, and more particularly, this product is composed of complex nutritional substances prepared by scientifically formulating carefully selected pure natural herbal herbal medicines by synonymous relief and conventional techniques. It has anti-oxidant function by controlling various body rhythms by using functional ingredients in the Chinese medicine that has a special action, and combining various new herbal ingredients with anti-aging, disease prevention and recovery functions. It relates to a method for producing a herbal functional beverage with functions and a beverage produced thereby.

 With the recent rise of well-being as a new lifestyle, the functional beverage market continues to grow with increasing interest in body care. The functional beverage market is gradually breaking down in the form of drinking healthy ingredients and drinking them. U company recently launched 'Slim Up', a fitness drink. Slim Up is a product that burns fat and is a functional drink that effectively helps the body break down fat when it is active or when it is exercised. Such fitness drinks include 'Pat Down' of C company, which is popular in Korea, and 'M2' product of B company, a bio venture company.

Last year's new amino acid drinks also attracted consumers' attention. The company's 'plus minus' and 'K' Coke Cola Co., Ltd.'s '187168', followed by H's 'Amino Up' and D's 'Amino Value' With the introduction of the amino acid beverage market competition is also fierce.

Amino Acid Drink is a functional drink that helps the body's active diet and has been a huge success in Japan market.

In addition to amino acid drinks, vitamin drinks, which were very popular last year, are expected to remain strong. Leading the company's 'Vita 500', C's 'Zenovita' and H's 'Vitamino 500' are competing in the market. At present, the vitamin beverage market is being held by 20 pharmaceutical companies and major beverage companies.

The present invention is a beverage that combines a refreshing taste and function by simplifying the intake process of Chinese medicine as a characteristic of a functional beverage to meet the diversification of the beverage market, the inventors of the present invention in accordance with the current trend described above, but the conventional Better functional beverages have been developed.

         Currently, herbal medicines are commercialized and consumed by various developments such as edible, medicinal and tea, but most of them are made by mixing and boiling water, which is difficult to popularize. Therefore, in the present invention, by eliminating the problems of the existing herbal medicine products by fermentation and distillation cooling, rather than the existing mixed bath, so that consumers can easily drink.

          We use herbal medicine that is pure Korean agricultural products. Due to the herbal ingredients that have a special effect on the human body, it produces new functional agricultural products (Herbal medicines) processed products such as controlling body rhythm, suppressing aging, and improving recovery functions. It is to provide a method for producing a functional beverage having no side effects, excellent function as a beverage and having other side effects according to the use of other herbal medicines.

The purpose of the present invention is purely by using only the traditional Chinese herbal medicine as a raw material, the prevention of bronchitis in children, intestinal function in adolescents, diabetic prevention in the general public, prevention of obesity, hangover, improvement of liver function, etc. The purpose of the present invention is to provide a manufacturing method of functional herbal beverages through research and development of concentrated functional beverages. In addition, it is effective in gastritis, enteritis, and hangover elimination as the invention of functional drink having antioxidant function, and it can be utilized as a venture product for functional agricultural products that is beyond the traditional herbal concept.

The present invention for achieving the above object

Plum, Jelly. Natural drying of Schisandra chinensis, acorns, pedestrians, cedar, white paper, hardwood, donkey, celestial organ, licorice, peony, yellow ear, baekbokyeong, peppermint, wormwood and seaweed (horseweed or kelp) in semi-shaded for at least 1 month;

Plums, yulmu in traditional jars. Schisandra chinensis, acorns and passersby for 3 to 5 days, Mokyang and white paper for 5 to 10 days, Gobon, Angelica, Cheongung, Licorice, Peony. 10-15 days for yellow and baekbokyeong, 5 days to 10 days for mint, more than 30 days for wormwood, and seaweeds (horseweed or kelp) for three days, respectively;

0.75% by weight plum, 0.75% by weight, 0.75% by weight, Schisandra chinensis 0.75% by weight, acorn 0.45% by weight, 0.45% by weight almond, 0.3% by weight of aroma, 0.3% by weight of white paper, 0.3% by weight of Bonbon, 0.3% by weight of Angelica, 0.3% by weight, Licorice 0.3% by weight, Peony 0.3% by weight, Astragalus 0.3% by weight, Baekbokyeong 0.3% by weight, Mint 0.75% by weight, wormwood 1.5% by weight, seaweed Or kelp) 0.35% by weight, by mixing and heating;

Distilling from the heated mixture; characterized in that it is a herbal functional beverage prepared according to the method and a method of producing a herbal functional beverage consisting of.

In the present invention, the leaves and berries, which are native to various parts of our country, and pure Korean herbal medicines are used, and are differentiated from existing products in that they use a natural principle neutralizing method that naturally matures the ingredients in the traditional complexes that have been down since ancient times. In addition, the herbal functional beverage of the present invention is composed of a complex bio-nutrition material that has been scientifically focused on selected herbal medicines of pure natural nature, with a focus on synonym and conventional techniques, and is clearly distinguished from functional beverages prepared using only one or two ingredients. to be. And best of all, it uses only pure vegetable ingredients, so it is safe for everyone.

* Plum used in the present invention is used for fatigue recovery, constitution improvement, detoxification, indigestion and gastrointestinal disorders, constipation * antipyretic fever, donkey is blood, pain relief, drainage, hemostasis, tonic, abdominal pain, women's diseases * Mugwort promotes blood circulation, sterilization, bleeding, scabies, gynecological diseases, nosebleeds, earth and sand, weak stomach, pain, cold, fever, chills, systemic pain * Seaweeds (horseweed or kelp) are anti-cancer * Strengthen the function of the respiratory system * Crossbow is effective for eliminating cold, hematopoiesis, analgesic, tonic * Licorice is anti-allergic, blood circulation, detoxification * Diuretic diuresis, analgesic, pain relief, tonic * Peony is pain treatment, menstrual irregularity, abdominal cure, pedigree, blood clot , Hyun-Hun treatment * Bac Bokryeong has excellent efficacy in protecting the spleen, sputum sedation, mental stability, diuretic, blood sugar lowering effect, relieve gastrointestinal disorders, detoxification action, the present invention is to properly use the characteristics of these herbs.

Chinese herbal medicine is commercialized and consumed by various developments such as edible, medicinal and tea, but it is difficult to popularize because it is a product made by mixing and boiling water. Accordingly, the inventor of the present invention eliminates the problems of conventional herbal medicine products by using fermentation, distillation, and cooling methods, rather than conventional mixed baths, and has developed herbal functional drinks that consumers can easily drink. In addition, the inventor of the present invention, while combining the combination of the herbal ingredients and their relative ratios in various ways to derive the optimum components and compounding ratio. Herbal functional beverage according to the present invention is born by the consideration and research in consideration of defamation (비 方) in traditional Chinese medicine and history.

Such herbal functional drinks are based on herbal remedies to improve the body's own recovery ability by correcting the flow of blood from the whole body instead of focusing only on the symptoms of the disease. The following Table 1 compares the characteristics of the traditional herbal medicine products and natural herbal beverages (medicinal herbal beverages) according to the present invention.

※ Table 1

 Plain herbal drink  Herbal Drinks     ingredient  Component Extract of 2 ~ 3 Ingredients  18 Pure Natural Herbal Ingredients  Development conditions  Mixed bath  Clear and transparent, refreshing feeling   Efficacy and Effect  Limited effect of one or two ingredients Thirst quenching Health supplements Hangover nourishment Enhancement  Multi-functional effect of 18 ingredients Regulates body rhythm Suppresses aging Suppresses disease Restoration function Hangs up

Hereinafter, the present invention will be described with examples. 1 is a flow chart showing a method of manufacturing a herbal functional beverage according to the present invention.

The inventor of the present invention made a herbal functional drink as follows by using the natural herbal material collected from the natural rock water and the Gatbawi rock at the foot of Mt. Palgongsan.

First, plums, yulmu, schisandra, acorns, pedestrians, mokyang, white paper, hard bones, donkey, cheongung, licorice, peony, yellow ear, baekbokyeong, peppermint wormwood and seaweed (horse's outcrops) were dried in the semi-coal more than one month.

Next, in traditional clay pots, plum, yulmu, schisandra, acorns and passers-by are four days, Mokyang, white paper is seven days, Gobon, Donkey, Cheongung, Licorice, Peony, Huang and Baekbokryeong for 12 days, peppermint for seven days, and wormwood is 45 days. Daily, seaweeds (horse malt) were aged for three days, so that the inherent aroma and efficacy of each material was maintained.

Next, in water (relative ratio when water is viewed as 100): 0.75% by weight of plum, 0.75% by weight, 0.75% by weight of Schisandra chinensis, 0.75% by weight of acorn, 0.45% by weight of acorn, 0.3% by weight of yellow aroma, 0.3% of white paper %, Bonbon 0.3 wt%, Angelica 0.3 wt%, Cheongung 0.3 wt%, Licorice 0.3 wt%, Peony 0.3 wt%, Astragalus 0.3 wt%, Baekbokyeong 0.3 wt%, Mint 0.75 wt%, Mugwort 1.5 wt%, Seaweeds Keijeondo or kelp) 0.35% by weight, and mixed in the heating tank was heated, the table below shows the mixing ratio between the raw materials in the process and the ripening method.

※ Table 2

material content Aging method One plum 1500 g  3 to 5 days in traditional jar 2 Rule 1500 g  3 to 5 days in traditional jar 3 Schisandra 1500 g  3 to 5 days in traditional jar 4 Acorn 900 g  3 to 5 days in traditional jar 5 Passerby 600 g  3 to 5 days in traditional jar 6 elecampane 600 g  5-10 days in traditional jar 7 blank 600 g  5-10 days in traditional jar 8 Book 600 g  10-15 days in traditional jars 9 Donkey 600 g  10-15 days in traditional jars 10 Cheongung 600 g  10-15 days in traditional jars 11 licorice 600 g  10-15 days in traditional jars 12 Peony 600 g  10-15 days in traditional jars 13 Noble 600 g  10-15 days in traditional jars 14 Baikyeongryeong 600 g  10-15 days in traditional jars 15 mint 1500 g  5-10 days in traditional jar 16 Wormwood 3000 g  Aged more than 30 days in a traditional jar 17 Seaweed (Horse Outpost)  700 g   3 days in traditional jar 18 water 200L

The heated mixture was distilled through a known distillator. And through the step of cooling the distillate in a cooling tank, storing in a storage tank, packaging in a container to prepare a herbal functional beverage according to the present invention.

Beverages prepared as described above are naturally aged and extracted and distilled, so they are clear and transparent to give a refreshing feeling to anyone, without any objection to drinking, and to prevent bronchitis in children, intestinal function in adolescents, diabetes in general, prevention of obesity, hangover It is a functional drink with functions such as relieving and improving liver function, and can be utilized as a functional drink.

In addition, the herbal functional beverage according to the present invention extracted and distilled using the raw materials of the present invention as a medicine as a herbal bio-product that serves to nourish the body beautifully in a natural state, the process of requesting a clinical experiment after the approval of the Food and Drug Administration There was no harm at all, and it was confirmed that there was an effect of excellent body rhythm control.

According to the herbal beverage preparation method of the present invention, which is produced by extracting and distilling 18 kinds of pure Korean herbal medicine by natural aging, body rhythm control, anti-aging, recovery function, etc. It is possible to obtain a herbal functional drink with.

In addition, it is a beverage that harmonizes refreshing taste and function by simplifying the intake and process of herbal medicine, which is a characteristic of functional drinks that responds to the diversification of the beverage market. It is possible to obtain a herbal functional drink with excellent functions such as prevention, obesity prevention, hangover, and liver function improvement and other side effects according to the use of other herbal medicines.

Claims (2)

Plum, Jelly. Step of natural drying of Schisandra chinensis, acorns, pedestrians, cedar, white paper, hardwood, donkey, celery, licorice, peony, yellow ear, baekbokyeong, peppermint, wormwood and seaweed (horseweed or kelp) in semi-damp for at least 1 month; Plums, yulmu in traditional jars. Schisandra chinensis, acorns and passersby for 3 to 5 days, Mokyang and white paper for 5 to 10 days, tombs, donkeys, horoscopes, licorice, peony. 10-15 days for yellow and baekbokyeong, 5 days to 10 days for mint, more than 30 days for wormwood, and seaweeds (horseweed or kelp) for three days, respectively; 0.75% by weight plum, 0.75% by weight, 0.75% by weight, Schisandra chinensis 0.75% by weight, acorn 0.45% by weight, 0.45% by weight almond, 0.3% by weight of aroma, 0.3% by weight of white paper, 0.3% by weight of Bonbon, 0.3% by weight of Angelica, 0.3% by weight, Licorice 0.3% by weight, Peony 0.3% by weight, Astragalus 0.3% by weight, Baekbokyeong 0.3% by weight, Mint 0.75% by weight, wormwood 1.5% by weight, seaweed Or kelp) 0.35% by weight, by mixing and heating; Distilling from the heated mixture; Method of producing a herbal functional beverage, characterized in that consisting of. Herbal functional beverage produced by the manufacturing method of claim 1

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