KR20100105808A - Composition of jinsang food - Google Patents
Composition of jinsang food Download PDFInfo
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- KR20100105808A KR20100105808A KR1020090024221A KR20090024221A KR20100105808A KR 20100105808 A KR20100105808 A KR 20100105808A KR 1020090024221 A KR1020090024221 A KR 1020090024221A KR 20090024221 A KR20090024221 A KR 20090024221A KR 20100105808 A KR20100105808 A KR 20100105808A
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- KR
- South Korea
- Prior art keywords
- weight
- red ginseng
- concentrate
- acid
- food composition
- Prior art date
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- PWAOOJDMFUQOKB-WCZZMFLVSA-N ginsenoside Re Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](O[C@@H]2[C@H]3C(C)(C)[C@@H](O)CC[C@]3(C)[C@@H]3[C@@]([C@@]4(CC[C@@H]([C@H]4[C@H](O)C3)[C@](C)(CCC=C(C)C)O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)C)(C)C2)O[C@H](CO)[C@@H](O)[C@@H]1O PWAOOJDMFUQOKB-WCZZMFLVSA-N 0.000 description 1
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- VWCDKQVEOINBJR-UHFFFAOYSA-N hex-2-enoic acid Chemical compound C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O.C(C=CCCC)(=O)O VWCDKQVEOINBJR-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
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- 230000003859 lipid peroxidation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
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- JURZHOVRCOWZFN-UHFFFAOYSA-N notoginsenoside R1 Natural products CC(=CCCC(C)(OC1OC(CO)C(O)C(O)C1O)C2CCC3(C)C2C(O)CC4C5(C)CCC(O)C(C)(C)C5C(CC34C)OC6OC(COC7OCC(O)C(O)C7O)C(O)C(O)C6O)C JURZHOVRCOWZFN-UHFFFAOYSA-N 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
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- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 건강식품 조성물 및 이의 제조방법에 관한 것으로서, 더욱 상세하게는 홍삼농축액 또는 하수오농축액 5∼10 중량%; 및 사과, 포도, 배, 딸기, 토마토, 석류, 귤, 복숭아, 오렌지, 매실 및 산약 중에서 선택되는 어느 하나의 과일 생즙 90∼95 중량%를 함유하거나 홍삼농축액 또는 하수오농축액 10∼40 중량%; 및 홍산약, 대추, 오미자, 구기자, 복분자, 산수유, 오가피 및 헛개나무 중에서 선택되는 어느 하나의 농축엑기스 60∼90 중량%를 함유하는 건강식품 조성물 및 이의 제조방법에 관한 것이다.The present invention relates to a health food composition and a method for preparing the same, more specifically, 5 to 10% by weight of red ginseng concentrate or sewage concentrate; And 90 to 95% by weight of any fruit juice selected from apples, grapes, pears, strawberries, tomatoes, pomegranates, tangerines, peaches, oranges, plums and powders, or 10 to 40% by weight red ginseng concentrate or sewage concentrate; And it relates to a health food composition containing 60 to 90% by weight of any one selected from Hongshan medicine, jujube, Schisandra chinensis, wolfberry, Bokbunja, Cornus, Ogapi, and hawthorn.
예로부터 건강식품으로 애용되어 왔던 인삼은 그 종류가 홍삼 34종, 백삼 23종, 중국삼 15종, 미국삼 14종, 일본삼 8종으로 다양하고, 인삼의 효능물질로 알려진 사포닌 역시 다양한 종류와 다양한 효능을 가진다 진세노시드(Ginsenoside) Rb1은 간기능회복, 피로회복 효능, 진세노시드 Rb2는 당뇨조절, 비만 및 동맥경화 방지, 간세포 증식 효능, 진세노시드 Rh1은 간기능개선, 피로회복, 혈소판응집억제 효능, 진세노시드 Rh2는 항암 및 면역력 증강 효능, 진세노시드 Rg1은 기억력강화 및 치매예방, 당뇨조절, 비만방지, 피로회복 효능, 진세노시드 Rg2는 기억력강화 및 치매예방, 혈소판응집억제 효능, 진세노시드 Rg3은 항암제 및 항암제내성억제기능, 면역력증강 효능, 진세노시드 Re는 간 보호, 골수세포생성촉진, 기억력강화 및 치매예방 효능, 및 기타 Rf, Ro, Rd 등은 지질과산화억제, 뇌신경세포 진통작용, 알코올해독, 염증치료, 단백질 및 지질합성촉진, 부신피질호르몬 분비촉진 효능이 있는 것으로 알려져 있다. 또한, 고려인삼의 페놀 성분들이 생체 내에서 적혈구가 그 수명을 다하여 파괴될 때 생기는 3가 철 및 2가 철 등의 철성분과 강력히 결합하여 과산화지질을 생산하는 철성분의 매개역할을 차단함으로써 조직의 퇴행성(退行性)변화에 중요한 역할을 하는 활성산소의 유해작용을 억제한다는 연구결과가 있다(서울대 의대 학술지, 1984). 이처럼 근대과학적 약리효능이 밝혀진 인삼을 장기간 복용하는 경우 각종 성인병을 예방 내지 경감시킬 수 있을 것이라는 기대와 함께 최근 수요는 계속 증가하고 있다.Ginseng has been widely used as a health food since ancient times, and there are 34 kinds of red ginseng, 23 kinds of white ginseng, 15 kinds of Chinese ginseng, 14 kinds of American ginseng, and 8 kinds of Japanese ginseng. Ginsenoside Rb1 has liver function recovery and fatigue recovery effect, Ginsenoside Rb2 has diabetes control, obesity and arteriosclerosis prevention, liver cell proliferation effect, Ginsenoside Rh1 has liver function improvement, fatigue recovery, platelet Coagulation inhibitory effect, ginsenoside Rh2 is anticancer and immune enhancing effect, ginsenoside Rg1 is memory enhancement and prevention of dementia, diabetes control, obesity prevention, fatigue recovery effect, ginsenoside Rg2 is memory enhancement and dementia prevention, platelet aggregation inhibition Efficacy, ginsenoside Rg3 is anti-cancer and anti-cancer agent inhibitory function, immune enhancing effect, ginsenoside Re is liver protection, bone marrow cell production, memory and dementia prevention effect, and other Rf, Ro, Rd It is known to have lipid peroxidation inhibitory, cerebral nerve cell analgesic effect, alcohol detoxification, inflammation treatment, protein and lipid synthesis promotion, adrenal cortex hormone secretion effect. In addition, the phenolic components of Korean ginseng block the mediating role of iron components that produce lipid peroxide by strongly binding to iron components such as trivalent iron and divalent iron, which occur when red blood cells are destroyed in the living body. Research has shown that it inhibits the harmful action of free radicals, which play an important role in the degenerative changes of humans (Seoul National University Medical School, 1984). With the expectation that long-term use of ginseng with modern pharmacological efficacies has been shown for a long time, the demand will continue to increase with the expectation that it will prevent or reduce various adult diseases.
그러나 인삼, 홍삼 등의 뿌리식물에 존재하는 배당체(당과 탄수화물 구성됨)인 사포닌은쓴 맛을 나타내는 성분으로서, 사포닌의 함량이 많을수록 쓴 맛이 강해지며, 차갑게 음용할 때 그 쓴 맛이 더욱 강해진다고 알려져 있다. 마그네슘,칼슘 등의 무기염, 알칼로이드, 배당체, 담즙산 등의 쓴 맛이 나는 물질은 일반적으로 물에 녹지 않는 것이 많으며, 다른 기본적인 맛인 단맛, 신맛, 짠맛에 비하면 미각을 느낄 때까지의 시간이 길고, 맛이 오래 남아 가시지 않는 특징이 있다. 이에 인삼의 쓴 맛을 개선시키려는 노력이 꾸준히 있어 왔다.However, saponins, glycosides (consisting of sugars and carbohydrates) present in root plants such as ginseng and red ginseng, have a bitter taste. The more saponin, the stronger the bitter taste, and the stronger the bitter taste when cold drink. Known. Inorganic salts such as magnesium and calcium, alkaloids, glycosides, bile acids and other bitter tastes are generally insoluble in water and have a longer time to taste than other basic flavors such as sweet, sour and salty. There is a characteristic that taste does not remain for a long time. Efforts have been made to improve the bitter taste of ginseng.
그러나 상기와 같은 사포닌의 유효성 때문에 마이크로 여과(micro filteration) 또는 다른 물리적인 방법을 통해 제거하는 방법을 이용하는 경우 상기 유효성분을 제거하게 되어 한계가 있고, 홍삼의 쓴 맛을 감소시키는 것으로 사용된 기존의 2배 퓨레(또는 배착즙액 10~12 Brix)는 다량의 배퓨레를 이용하는 경우 소량의 홍삼에 대한 쓴 맛 감소효과를 가지므로 그 한계가 있다.However, because of the effectiveness of the saponin, when using a method of removing by micro filtration (micro filtration) or other physical methods, there is a limit to the removal of the active ingredient, the existing used to reduce the bitter taste of red ginseng Double pear puree (or BJ 10-12 Brix) has a limit to the bitter taste of red ginseng when using a large amount of pear puree has its limitations.
상기 문제를 해결하기 위하여, 본 발명은 과일 농축엑기스만을 이용하여 쓴 맛이 감소된 홍삼 함유 건강식품 조성물 및 그 제조방법을 제공하여 더욱 편하게 건강식품 조성물을 섭취할 수 있도록 하는 것을 목적으로 한다.In order to solve the above problems, an object of the present invention is to provide a health food composition containing red ginseng with a reduced bitter taste and a method of preparing the same using only fruit extract, so that the health food composition can be more easily ingested.
본 발명은 홍삼농축액 또는 하수오농축액 5∼10 중량%; 및 사과, 포도, 배, 딸기, 토마토, 석류, 귤, 복숭아, 오렌지, 매실 및 산약 중에서 선택되는 어느 하나의 과일 생즙 90∼95 중량%를 함유하거나 홍삼농축액 또는 하수오농축액 10∼40 중량%; 및 홍산약, 대추, 오미자, 구기자, 복분자, 산수유, 오가피 및 헛개나무 중에서 선택되는 어느 하나의 농축엑기스 60∼90 중량%를 함유하는 건강식품 조성물 및 이의 제조방법을 제공한다.The present invention red ginseng concentrate or sewage concentrate 5 to 10% by weight; And 90 to 95% by weight of any fruit juice selected from apples, grapes, pears, strawberries, tomatoes, pomegranates, tangerines, peaches, oranges, plums and powders, or 10 to 40% by weight red ginseng concentrate or sewage concentrate; And it provides a health food composition containing 60 to 90% by weight of any one selected from Hongshan medicine, jujube, Schisandra chinensis, wolfberry, Bokbunja, Cornus, Ogapi, and hawthorn trees, and a preparation method thereof.
본 발명에 따라 홍삼농축액에 그 물성이 유사한 과일 즙 또는 농축엑기스를 첨가함으로써 쓴 맛의 홍삼 함유 건강식품을 현대인의 기호에 적합하도록 쓴 맛을 경감시켜 더욱 편하게 섭취할 수 있도록 할 수 있다. 따라서 홍삼의 약효뿐만 아니 라 과일의 맛과 기능성까지 살린 새로운 건강식품을 제공할 수 있다. 또한 특히 종래 건강 음료로서 소량의 드링크제로만 생산되던 쓴 맛의 홍삼음료를 더욱 편하게 섭취할 수 있도록 할 수 있다.According to the present invention, by adding fruit juices or concentrated extracts with similar properties to the red ginseng concentrate, the red ginseng-containing health food of bitter taste can be reduced to reduce the bitter taste to suit the taste of modern people, so that it can be more easily ingested. Therefore, not only the efficacy of red ginseng but also the new health foods utilizing the taste and functionality of fruits can be provided. In addition, in particular, it is possible to more easily ingest the bitter red ginseng drink produced with only a small amount of drink as a conventional health drink.
본 발명은 홍삼농축액 5∼10 중량%; 및 사과, 포도, 배, 딸기, 토마토, 석류, 귤, 복숭아, 오렌지, 매실 및 산약 중에서 선택되는 어느 하나의 과일 생즙 90∼95 중량%를 함유하는 것을 특징으로 하는 홍삼농축액 및 과일생즙을 함유하는 건강식품 조성물에 관한 것이다.Red ginseng concentrate 5-10% by weight of the present invention; And red ginseng concentrate and fruit juice, characterized in that it contains 90 to 95% by weight of fruit juice of any one selected from apples, grapes, pears, strawberries, tomatoes, pomegranates, tangerines, peaches, oranges, plums and pesticides. It relates to a health food composition.
본 발명은 홍삼농축액 10∼40 중량%; 및 홍산약, 대추, 오미자, 구기자, 복분자, 산수유, 오가피 및 헛개나무 중에서 선택되는 어느 하나의 농축엑기스 60∼90 중량%를 함유하는 것을 특징으로 하는 홍삼농축액 및 농축엑기스를 함유하는건강식품 조성물에 관한 것이다.Red ginseng concentrate 10-40% by weight of the present invention; And red ginseng concentrate and concentrated extract containing 60 to 90% by weight of any one extract selected from red acid medicine, jujube, schisandra, goji berry, bokbunja, cornus, ogapi and holly tree It is about.
본 발명은 하수오 농축액 5∼10 중량%; 및 사과, 포도, 배, 딸기, 토마토, 석류, 귤, 복숭아, 오렌지, 매실 및 산약 중에서 선택되는 어느 하나의 과일 생즙 90∼95 중량%를 함유하는 것을 특징으로 하는 하수오 농축액 및 과일생즙을 함유하는 건강식품 조성물에 관한 것이다.The present invention is 5-10% by weight of sewage concentrate; And 90-95% by weight of fruit juice of any one selected from apples, grapes, pears, strawberries, tomatoes, pomegranates, tangerines, peaches, oranges, plums, and powders. It relates to a health food composition.
본 발명은 하수오 농축액 10∼40 중량%; 및 홍산약, 대추, 오미자, 구기자, 복분자, 산수유, 오가피 및 헛개나무 중에서 선택되는 어느 하나의 농축엑기스 60∼90 중량%를 함유하는 것을 특징으로 하는 하수오 농축액 및 농축엑기스를 함유하는건강식품 조성물에 관한 것이다.The present invention is 10 to 40% by weight sewage concentrate; And 60 to 90% by weight of any concentrated extract selected from Hongshan medicine, jujube, Schisandra chinensis, wolfberry, bokbunja, cornus, ogapi and holly tree to sewage concentrate and concentrated extract It is about.
본 발명의 홍삼농축액 및 과일생즙을 함유하는 건강식품 조성물에 있어서 상기 식품은 리놀렌산(linolenic acid), 에이코사펜타에노익산(Eicosapen aenoic acid) 및 도코사헥사에노익산(Docosahexaenoic acid)을 1∼99 중량% 함유하는 아마씨유 1∼99 중량% 와 30 내지 90중량%의 에피갈로카테킨-3-갈레이트(EGCG, C22H18O11, 분자량 458.4), 6 내지 35 중량%의 에피갈로카테킨(EGC, C15H14O7, 분자량 306.3) 및 2 내지 35중량%의 에피카테킨-3-갈레이트(ECG, C22H18O10, 분자량 442.5)를 함유하는 녹차카테킨추출물 1∼99 중량%를 혼합한 후 가열하여 제조된 오메가-3 지방산을 다량 함유하는 아마씨유 수용성 분말; 및 리놀렌산(linolenic acid), 에이코사펜타에노익산(Eicosapen aenoic acid) 및 도코사헥사에노익산(Docosahexaenoic acid)을 1∼99 중량% 함유하는 아마씨유 1∼99 중량% 와 30 내지 90중량%의 에피갈로카테킨-3-갈레이트(EGCG, C22H18O11, 분자량 458.4), 6 내지 35 중량%의 에피갈로카테킨(EGC, C15H14O7, 분자량 306.3) 및 2 내지 35중량%의 에피카테킨-3-갈레이트(ECG, C22H18O10, 분자량 442.5)를 함유하는 녹차카테킨추출물 1∼99 중량%를 물에 혼합하여 제조된 오메가-3 지방산을 다량 함유하는 아마씨유 수용성 엑기스 중에서 선택되는 어느 하나의 조성물을 추가로 첨가하는 것을 특징으로 한다.In the health food composition containing the red ginseng concentrate and fruit juice of the present invention, the food is 1 to linolenic acid (linolenic acid), eicosapentaenoic acid (Eicosapen aenoic acid) and docosahexaenoic acid (Docosahexaenoic acid). 1 to 99% by weight flaxseed oil, 30 to 90% by weight epigallocatechin-3-gallate (EGCG, C 22 H 18 O 11 , molecular weight 458.4), 6 to 35% by weight epigal Green Tea Catechin Extract 1-99 containing catechin (EGC, C 15 H 14 O 7 , molecular weight 306.3) and 2-35% by weight of epicatechin-3-gallate (ECG, C 22 H 18 O 10 , molecular weight 442.5) Flaxseed oil water-soluble powder containing a large amount of omega-3 fatty acid prepared by mixing the weight% and heated; 1 to 99% by weight of flaxseed oil and 1 to 99% by weight of linolenic acid, Eicosapen aenoic acid and 1 to 99% by weight of docosahexaenoic acid and 30 to 90% by weight. Epigallocatechin-3-gallate (EGCG, C 22 H 18 O 11 , molecular weight 458.4), 6 to 35 wt% epigallocatechin (EGC, C 15 H 14 O 7 , molecular weight 306.3) and 2 to Flaxseed containing a large amount of omega-3 fatty acid prepared by mixing 1 to 99% by weight of green tea catechin extract containing 35% by weight of epicatechin-3-gallate (ECG, C 22 H 18 O 10 , molecular weight 442.5) in water It is characterized by further adding any one composition selected from oil-soluble extracts.
본 발명의 건강식품 조성물에 있어서, 상기 홍삼농축액은 고형분 함량 5 내지 10%로 농축된 홍삼 농축액을 사용하는 것이 바람직하다. 본 발명은 홍삼농축액 및 과일 생즙을 함유하거나 홍삼농축액 및 과일 농축엑기스를 함유하는 건강식품 조성물 제조방법이다. 본 발명의 건강식품 조성물 제조방법은 원료 홍삼을 85-100℃에서 24-30시간 동안 추출한 후 상기 추출액을 가압식 여과하고 상기 여과액을 감압농축하여 제조한다. 본 발명의 건강식품 조성물 제조방법은 원료 괴일을 파쇄하고 착즙하여 과즙을 반복 여과한 후 여과액을 진공농축하고 살균하여 제조한다.In the health food composition of the present invention, the red ginseng concentrate is preferably used red ginseng concentrate concentrated to 5 to 10% solid content. The present invention is a method for preparing a health food composition containing red ginseng concentrate and fruit juice or containing red ginseng concentrate and fruit concentrate. The method for preparing a health food composition of the present invention is prepared by extracting the raw red ginseng at 85-100 ° C. for 24-30 hours, and then extracting the extract by pressure filtration and concentrating the filtrate under reduced pressure. The method for preparing a health food composition of the present invention is prepared by crushing and crushing the raw fish cake, repeatedly filtering the juice, and then concentrating the filtrate under vacuum and sterilizing it.
본 발명은 홍삼근을 물에 혼합한 액으로 85-100℃에서 30시간 동안 추출하고 그 추출액을 여과한 후 그 여과액을 감압농축기에 옮겨 고형분 함량 5-10% 되도록 농축시킨 홍삼농축액 및 과일을 파쇄하고 착즙하고 여과한 후 농축시킨 과일 농축엑기스를 포함하는 건강식품 조성물에 관한 것이다. The present invention extracts red ginseng root in water mixed with water for 30 hours at 85-100 ° C., and then extracts and extracts the filtrate and transfers the filtrate to a reduced pressure concentrator to concentrate the red ginseng concentrate and fruit concentrated to 5-10% solids. It relates to a health food composition comprising a concentrated fruit extract after juice and filtered.
본 발명의 건강식품 조성물은 홍삼농축액 10-40 중량%, 과일 농축엑기스 60-90 중량%를 포함하는 것이 바람직하다. 홍삼농축액이 10 중량% 미만인 경우에는 홍삼의 맛이 미미하며 기존의 과일 과즙은 홍삼의 쓴 맛을 제거하기에는 한계가 있으므로 과일 농축엑기스를 사용하는 것이 홍삼의 쓴 맛을 제거하기에 바람직하다. Health food composition of the present invention preferably contains red ginseng concentrate 10-40% by weight, fruit concentrate 60-90% by weight. If the red ginseng concentrate is less than 10% by weight, the taste of red ginseng is insignificant, and the existing fruit juice is limited to remove the bitter taste of red ginseng, so it is preferable to use the concentrated fruit extract to remove the bitter taste of red ginseng.
본 발명의 건강식품 조성물은 음료로 사용할 수 있으며 홍삼농축액에 과일 농축엑기스를 첨가한 것을 정제수가 있는 혼합탱크에 투입한 후 처리하여 충진, 포장하여 제조한다. 또한 기능성 원료를 부가적으로 사용할 경우에는 제조된 과일 농축엑기스와 홍삼농축액을 정제수가 있는 혼합탱크에 투입한 후 처리하고 다른 기능성원료를 투입한 후 교반, 충진, 포장하여 제조한다. 기능성 원료로는 꿀, 녹용추출물, 배변활동과 칼슘의 흡수를 도와주는 프락토올리고당, 아카시아꿀, 천연보존제인 복합황금추출물 및 침전개선 점증제인 젤란검 등을 사용할 수 있으나, 이에 한정하지는 않고 건강식품에 적합한 성분을 적절하게 사용할 수 있다.The health food composition of the present invention can be used as a beverage and prepared by adding the concentrated fruit extract to the red ginseng concentrate in a mixing tank with purified water, followed by filling and packaging. In addition, if the functional raw material is additionally used, the prepared fruit concentrate and red ginseng concentrate are added to a mixing tank with purified water, followed by treatment, and other functional raw materials are added, followed by stirring, filling, and packaging. Functional ingredients include, but are not limited to, honey, antler extract, fructooligosaccharide, acacia honey, which help to absorb bowel activity and calcium, complex golden extract, which is a natural preservative, and gellan gum, which is a sediment improving agent. Suitable components can be suitably used.
<실시예 1: 홍삼농축액 제조 단계><Example 1: Red ginseng concentrate manufacturing step>
제품에 적합한 원료를 선별하고 세척한 후에 원료를 정선하고 절단하여 제조가 용이하도록 한다. 추출탱크에 필요한 양의 원료 홍삼을 투입하고 물을 혼합한 액을 넣어 85-100℃에서 30시간 동안 추출하였다. 그 추출액을 250 mesh 여과기로 가압식 여과하고, 그 여과액을 감압농축기에 옮겨 고형분 함량이 10% 되도록 농축시켰다.After selecting and washing the raw material suitable for the product, the raw material is selected and cut for easy manufacturing. The required amount of raw red ginseng was added to the extraction tank, and the mixed solution of water was added and extracted at 85-100 ° C. for 30 hours. The extract was filtered under pressure with a 250 mesh filter, and the filtrate was transferred to a vacuum condenser and concentrated to 10% solids.
< 실시예 2: 사과 생즙 제조 단계>Example 2: Apple Juice Production Step
준비된 사과를 파쇄하고 착즙기를 이용하여 착즙한 후 규조토 여과기를 이용하여 여과하고, 침전여과하였다. 그 여과액을 진공 농축하고 스팀 살균하였다.The prepared apples were crushed and juiced using a juicer, filtered using a diatomaceous earth filter, and precipitated and filtered. The filtrate was concentrated in vacuo and steam sterilized.
<실시예 3: 홍삼농축액에 사과 생즙을 첨가하는 단계>Example 3: Adding Apple Juice to Red Ginseng Concentrate
홍삼농축액에 사과 농축엑기스를 첨가하고 스팀 살균하였다Apple extract was added to the red ginseng concentrate and steam sterilized.
<실시예 4: 홍삼농축액 및 사과 생즙이 함유된 액상음료 제조>Example 4 Preparation of Liquid Drink Containing Red Ginseng Concentrate and Apple Juice
홍삼농축액에 사과 농축엑기스를 첨가한 것을 정제수가 있는 혼합탱크에 투입한 후 처리하여 충진, 포장하여 홍삼음료를 제조하였다. 또한 홍삼농축액에 사과생즙을 첨가한 것을 정제수가 있는 혼합탱크에 투입한 후 처리하고 액상 올리고당 을 부가적으로 투입한 후 교반, 충진, 포장하여 홍삼음료를 제조하였다.The red ginseng concentrate was added to the concentrated apple extract to red ginseng concentrate was added to the mixing tank with purified water and then processed and filled to prepare a red ginseng beverage. In addition, red apple juice was added to the red ginseng concentrate was added to the mixing tank with purified water, treated and additionally added to the liquid oligosaccharides were prepared by stirring, filling, packaging red ginseng drink.
< 실시예 5: 배 생즙 제조 단계>Example 5: Fresh pear juice preparation step
준비된 배를 파쇄하고 착즙기를 이용하여 착즙한 후 규조토 여과기를 이용하여 여과하고, 침전여과하였다. 그 여과액을 진공농축하고 스팀 살균하였다.The prepared pears were crushed, juiced using a juicer, filtered using a diatomaceous earth filter, and precipitated and filtered. The filtrate was concentrated in vacuo and steam sterilized.
<실시예 6: 홍삼농축액에 배 생즙을 첨가하는 단계>Example 6: Adding pear juice to red ginseng concentrate
홍삼농축액에 배 생즙을 첨가하고 스팀 살균하였다Fresh pear juice was added to the red ginseng concentrate and steam sterilized.
<실시예 7: 홍삼농축액 및 배 생즙이 함유된 액상음료 제조><Example 7: Preparation of liquid drink containing red ginseng concentrate and pear juice>
홍삼농축액에 배 생즙을 첨가한 것을 정제수가 있는 혼합탱크에 투입한 후 처리하여 충진, 포장하여 홍삼음료를 제조하였다. 또한 홍삼농축액에 배 생즙을 첨가한 것을 정제수가 있는 혼합탱크에 투입한 후 처리하고 액상 올리고당을 부가적으로 투입한 후 교반, 충진, 포장하여 홍삼음료를 제조하였다.Red ginseng concentrate was added to the red ginseng concentrate in a mixed tank containing purified water, and then treated and packed to prepare a red ginseng drink. In addition, red ginseng concentrate was added to the red ginseng juice was added to the mixing tank with purified water and then treated, and additionally added to the liquid oligosaccharide was prepared by stirring, filling, packaging red ginseng drink.
<실험예1: 천연물질별로 홍삼농축액의 선호도를 조사하기 위한 관능평가>Experimental Example 1: Sensory Evaluation for Investigating the Preference of Red Ginseng Concentrate by Natural Substance
홍삼농축액의 선호도 조사를 위하여 홍삼농축액과 기타 천연물질을 이용한 패널실험(Panel Test)을 1차 실시하였다. 30명을 대상으로 천연물질인 사과퓨레, 대추 농축액, 배농축엑기스, 배퓨레(또는 배과즙)으로 실험하였다. 구체적인 실험 방법은 아래와 같다.In order to investigate the preference of red ginseng concentrate, panel test using red ginseng concentrate and other natural substances was conducted first. Thirty subjects were tested with natural ingredients such as apple puree, jujube concentrate, pear concentrate extract, and pear puree (or pear juice). The specific experimental method is as follows.
1.목적 : 홍삼 고유의 쓴 맛 경감 정도 및 선호도 조사Purpose: To investigate the degree and preference of bitterness inherent in red ginseng
2.대상 인원 : 30명2.Number of subjects: 30 people
3.시료 : 홍삼농축액+사과퓨레(이하 사과퓨레), 홍삼농축액+대추 농축액(이하 대추 농축액), 홍삼농축액+배농축 엑기스(이하 배농축엑기스), 홍삼농축액+배퓨레(또는 배과즙)(이하 배퓨레(또는 배과즙))3.Samples: Red ginseng concentrate + apple puree (hereinafter apple puree), red ginseng concentrate + jujube concentrate (hereinafter jujube concentrate), red ginseng concentrate + pear concentrate extract (hereafter pear concentrate extract), red ginseng concentrate + pear puree (or pear juice) ( Pear puree (or pear juice)
4.검사방법 : 관능평가방법으로 7점 척도법4.Inspection method: 7-point scale method as a sensory evaluation method
30명 패널의 각 시료별 평가 평균값을 볼 때, 배 농축엑기스가 가장 우수하게 나왔으며 95% 수준에서도 그 유의성이 인정된다. 따라서 각 시료별로 홍삼의 쓴 맛에 차이가 있고 그 중 배 생즙의 쓴 맛이 가장 적은 것을 알 수 있다.The average value of the pear enrichment extracts was the best, and the significance was recognized at the 95% level. Therefore, each sample has a difference in the bitter taste of red ginseng, it can be seen that the least bitter taste of pear juice.
30명 패널의 각 시료별 평가 평균값을 볼 때, 배 농축엑기스가 가장 우수하게 나왔으며 95% 수준에서도 그 유의성이 인정된다. 따라서 각 시료별로 홍삼의 뒷맛에 차이가 있고 그 중 배농축엑기스의 뒷맛이 가장 적은 것을 알 수 있다.The average value of the pear enrichment extracts was the best, and the significance was recognized at the 95% level. Therefore, there is a difference in the aftertaste of red ginseng for each sample, and among them, the aftertaste of pear concentrate extract is the least.
30명 패널의 각 시료별 평균값을 볼 때, 배 생즙이 가장 우수한 결과가 나왔으며 95% 수준의 유의성이 인정된다. 따라서 각 시료별로 홍삼의 물성과의 조화에 차이가 있고 그 중 배 생즙의 물성조화가 가장 우수한 것을 알 수 있다.The average value of each of the 30 panelists showed that the pear juice yielded the best results, with 95% significance. Therefore, the harmony of the physical properties of red ginseng for each sample is different, and among them, it can be seen that the harmony of physical properties of pear juice is the best.
30명 패널의 각 시료별 평균값을 볼 때, 배 생즙이 다른 시료인 사과 생즙, 대추 농축액에 비교하여 가장 우수한 전체선호도를 나타내었으며, 95% 수준의 유의성이 인정된다. 홍삼농축액 고유의 부드러운 풍미를 가지고 있으면서 쓴 맛, 뒷맛, 물성조화가 조화롭게 우수한 시료는 배농축엑기스다.The average value of each sample of 30 panelists showed that the pear juice showed the best overall preference compared to other samples of apple juice and jujube concentrate, and the 95% level of significance was recognized. Red Ginseng Concentrate The pear concentrate extract is a sample that has a uniquely soft flavor and has a good balance of bitterness, aftertaste and physical property.
<실험예 2: 배과즙에 있어서 홍삼농축액의 쓴 맛을 경감시키는 정도 및 선호도를 비교하기 위한 관능평가 ><Experimental Example 2: Sensory evaluation to compare the degree and preference to reduce the bitter taste of red ginseng concentrate in pear juice>
상기 실험예 1의 결과를 기초로, 쓴 맛, 뒷맛, 물성조화, 선호도에서 95% 수준의 유의성을 가지고 우수한 결과 값이 나온 배 과즙을 각각 5가지 혼합비율로 홍삼농축액과 혼합하여 쓴 맛 경감 정도 및 선호도를 조사하는 패널실험(Panel Test)을 1차 실시하였다. 25명을 대상으로 배과즙으로 실험하였다. 구체적인 실험 방법은 아래와 같다.Based on the results of Experimental Example 1, the bitterness of the bitter taste was reduced by mixing the pear juice with the red ginseng concentrate in five different mixing ratios, each of which had an excellent result value of 95% in bitter taste, aftertaste, physical property harmony, and preference. And a panel test for examining preference. Twenty-five subjects were tested with pear juice. The specific experimental method is as follows.
1.목적: 홍삼의 고유의 쓴 맛 경감 정도 및 선호도 조사Purpose: To investigate the degree of preference and preference of red ginseng.
2.대상인원: 25명2.Number of people: 25
3.시료: 배 과즙)3.sample: pear juicer)
4.검사방법: 관능평가방법으로 7점 척도법4. Inspection method: 7-point scale method as a sensory evaluation method
25명 패널의 각 비율에 대한 시료별 평가 평균값을 볼 때, 배과즙의 값과 비교하여 우수하게 나왔으며, 95% 수준에서도 그 유의성이 인정된다.The average value of each sample in each of the 25 panelists showed excellent results compared to the value of the pear juice, and its significance was recognized at the 95% level.
25명 패널의 각 비율에 대한 시료별 평가 평균값을 볼 때, 배과즙)의 값과 비교하여 우수하게 나왔으며, 95% 수준에서도 그 유의성이 인정된다.The average value of each sample of the 25 panelists showed excellent results compared to the value of pear juice, and its significance was recognized at the 95% level.
1차, 2차, 3차 관능평가의 결과를 기초로, 다양한 천연 물질들 중에서도 홍삼농축액 고유의 부드러운 풍미를 가지고 있으면서 쓴 맛, 뒷맛, 물성조화가 조화롭게 우수한 시료는 배농축엑기스며, 그 중에서도 더욱 우수한 범위는 배과즙:홍삼농축액의 비율이 중량비로 3:7 ~ 9:1인 범위이다.Based on the results of the 1st, 2nd and 3rd sensory evaluation, among the various natural substances, the sample which has the soft flavor unique to red ginseng extract and harmonized with the bitter taste, aftertaste and harmonization of physical properties is the pear concentrate extract. An excellent range is the ratio of pear juice: red ginseng concentrate 3: 3 to 9: 1 by weight.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101103017B1 (en) * | 2011-03-29 | 2012-01-05 | 안성찬 | The manufacturing method of red ginseng drink and red ginseng drink manufactured by this |
| KR101326005B1 (en) * | 2011-04-29 | 2013-11-07 | 재단법인 진안홍삼연구소 | Functional beverage composition comprising Panax Ginseng concentrate and fruit concentrate |
| KR101368747B1 (en) * | 2011-12-06 | 2014-03-13 | (주)태영에프앤아이 | Beverage composition for treating hangover |
| KR20180098926A (en) * | 2017-02-27 | 2018-09-05 | 국가식품클러스터지원센터 | Ginseng beverage comprising puffing ginseng and fruits extract and manufacturing method thereof |
| KR102021882B1 (en) | 2018-12-26 | 2019-10-04 | 한솔바이오한방 주식회사 | Beverage composition comprising powder of raw ginseng and sprout ginseng and fruits-vegetables grinding and manufacturing method thereof |
| KR102223380B1 (en) * | 2020-11-11 | 2021-03-08 | 주식회사 플로드 | Manufacturing Method of Enhanced Health Functional Flower Beverage using Fructooligosaccharide and Enhanced Health Functional Flower Beverage using Fructooligosaccharide manufactured by the same |
| KR20230068468A (en) * | 2021-11-10 | 2023-05-18 | 영동대벤처식품 (주) | Manufacturing method of functional health drink containing peach juice |
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