KR20120124592A - The method for manufacturing of health drink - Google Patents

Abstract

PURPOSE: A health beverage composition and a producing method thereof are provided to offer effects on preventing various kinds of adult diseases and fatigue. CONSTITUTION: A producing method of a health beverage composition comprises the following steps: steaming 3kg of Sarcodon aspratus, 2kg of mulberry leaves, 0.5kg of wild cultivated ginseng, 0.5kg of Hovenia dulcis fruit, and 0.5kg of Ganoderma lucidum at 100-150 deg. C for 5 minutes; drying the steamed mixture at 55 deg. C for 6 hours; heating the dried mixture in 30L of purified water at 100 deg. C for 5 hours, and filtering the heated mixture; and packaging the filtrate in a container.

Description

The method for manufacturing of health drink}

The present invention relates to a method for producing a health beverage composed of chopped mushrooms, mulberry leaves, camphor ginseng, barberry fruit, ganoderma lucidum mushroom and health beverage composition.

Modern people are living with various symptoms of deterioration of physical strength due to mental and physical activities and excessive stress due to the rapid change of living culture and environment.

In this context, the development of yangyangjiang beverages and the like is actively progressing, the sales of these products are rapidly increasing, some of them are already generalized, and the manufacturing method of tea using herbal medicines has been widely known.

Korean Laid-Open Patent Publication No. 1020080113175 includes the steps of: (a) preparing a state mushroom dried to within 5% of water content and pulverized to 2 micrometers to 10 micrometers; (b) preparing the horseshoe mushrooms by drying them within 5% of water content and grinding them to 2 micrometers to 10 micrometers; (c) preparing the roundes by drying them within 3% of water content and grinding them to 2 micrometers to 10 micrometers; (d) mixing the ground pulverized mushroom powder: horseshoe mushroom powder: round powder in a 50: 40:10 weight ratio; (e) mixing the mixed materials: salinity 0.3% to 0.5% deep sea water in a weight ratio of 100: 1 to 100: 10 to ferment for 3 to 7 days at 20 ℃ to 35 ℃; (f) thermally treating the fermented material with steam at 120 ° C. to 170 ° C. for 30 seconds to 50 seconds; (g) drying the heat-treated material at a moisture content of 5% to 10% in a drying chamber at 30 ° C to 40 ° C; (h) rapidly cooling the dried material to -15 ° C to -20 ° C to prepare it; (i) mixing the above materials: drinking water at a weight ratio of 10: 100 to 30: 100 and extracting hot water at a temperature of 90 ° C to 100 ° C for 3 to 5 hours; (j) filtering the extracted material to be cooled to -1 ° C to 5 ° C; (k) extracting the extract: drinking water to a weight ratio of 1: 1000 to 10: 1000 to produce a product; Functional drinks using the situation mushroom, including the manufacturing method and the method is described,

Publication No. 1020080084161 discloses (a) preparing a hot water extract of the first medicine; (b) lyophilizing and pulverizing the hot-water extract to obtain a pharmacological powder; (c) preparing a cheonggukjang, followed by drying and grinding to obtain an expanding agent of chungkukjang powder; (d) mixing the pharmacologically active ingredient with a bulking agent,

Publication No. 1020090009530 discloses a method for preparing a pumpkin beverage prepared by preparing pumpkin juice, preparing a mixed solution using a subsidiary material such as corn beard, and then mixing the pumpkin juice and the mixed solution with sugar and the like.

Publication No. 10-2005-63110 discloses a hut extract extracted from hut leaves and shells in a hut vehicle manufactured by collecting and washing hut leaves and shells, and cutting, roasting and steaming drying steps. It describes a barn car coated with a barn extract manufactured by coating with a method and a manufacturing method thereof,

Korean Patent Publication No. 10-1997-73403 discloses a beverage composition containing one or two or more vegetable active extracts and containing a conventional additive, wherein the beverage composition contains a hawthorn extract as a main component of the vegetable active extract. There is,

In Korean Registered Patent Publication No. 100492628, corn whiskers are heated at 140 to 160 ° C. for 30 to 45 seconds, and the corn whiskers subjected to the heating step are first dried at 20 to 40 ° C. for 1 hour, and then freeze-dried secondly. And a method for producing a functional corn beard tea and a functional corn beard tea prepared by the method, wherein the freeze-dried corn beard is mixed with corn powder and amino acids in a predetermined ratio.

Korean Patent Publication No. 100870139 discloses a beverage and a method for producing the same, which contain nutritional extracts, brown rice mushroom extracts, and herbal extracts to improve nutrition and functionality.

Korean Patent Publication No. 100976816 discloses a hangover and soy sauce and renal function improving composition and a method for producing the same, containing the extracts of the bark, bee, alder, alder, coriander and larva as an active ingredient,

Korean Patent Publication No. 10-696589 discloses a composition for relieving hangovers and liver protection, which contains the larvae of barley, mistletoe extracts, and catechin components.

The prior art is a problem that the present invention is not able to ingest a lot of mushrooms, mulberry leaves, camphor ginseng, barberry fruit, ganoderma lucidum, which are widely known as health food.

The present invention is to solve the problems of the prior art, the domestic patent application Nos. 10-2008-9473 and 10-2008-36934, the applicant of the present application, the health beverage mainly to the name Tung mushroom and It is an object of the present invention to provide a health beverage and a health beverage composition to improve the manufacturing method of a health beverage, to ingest a lot of components of ung mushrooms, mulberry leaves, camphor ginseng, barberry fruit, Ganoderma lucidum, which are widely known as health foods. It is a means to solve the problem.

The present invention is composed of the mushrooms, mulberry leaves, camphor ginseng, walnut fruit, ganoderma lucidum mushroom, using the filtrate of various components extracted at high temperature in order to enjoy casually edible ingredients in the natural state as a drink, each Increasing the economic value of the material, weak stomach or patients can tasting freely, it is effective in preventing various adult diseases and fatigue.

In order to achieve the object as described above, the present invention relates to a method for producing a healthy beverage and health drink composition composed of 3 kg of mushrooms, mulberry leaf 2kg, camphor ginseng 0.5kg, walnut fruit 0.5kg, Ganoderma lucidum mushroom 0.5kg.

Sarcodon aspratus (Berk) S. Ito used in the present invention is native to the mountainous areas of deciduous forests of Korea and Japan in September-October, and the diameter of the fungus is an edible mushroom of 15-20 cm in size. Most of 50-60 tons (1 year) produced in Korea is exported, and it is a variety that contributes to the income stability of mountain villagers due to its high added value compared to other mushrooms. Mizuno et al. (2000) (Immunopharmacology, Vol. 46, 113-121) show that various biologically active functions of mushrooms have been observed. Functional foods. The moisture content of the mushroom is higher than that of shiitake mushroom, and is similar to that of oyster mushroom, and the carbohydrate content is lower than that of shiitake mushroom and oyster mushroom. A Study on the Nutritional Components of Mushrooms (Korean Journal of Food Preservation and Distribution, 10: 65-69). The main free sugars of the mushroom are composed of glucose, sucrose, trehalose and xylose, and the highest content of trehalose. In addition, it contains a large amount of amino acids, which are involved in biological reactions and essential components of life support, of which the essential amino acids, valine, leucine, threonine, lysine, and non-essential amino acid alanine. It is rich in (alanine), glycine (glycine), aspartic acid (aspatic acid), glutamic acid (glutamic acid). Vitamin C, which aids in the removal of free radicals and promotes the breakdown of peroxides, also contains more amounts than arsi, locusts, and squash. The mineral content is not only very rich in potassium and sodium, but also high in various minerals such as magnesium and calcium, and has been reported to have antioxidant activity by containing a large amount of zinc, manganese, and copper, which are involved in inhibiting harmful free radicals. )

In the present invention, 3 kg of the mushrooms are used.

Mulberry (Mulberry, Morus spp.) Used in the present invention is an arborescent hardwood of the genus Mulberry and Mulberry, and is distributed in a wide area from the tropics to the tropics. Mulberry is an important crop that has been cultivated since ancient times, and farmers use the mulberry leaves as a feed for silkworms.

Mulberry is currently processed products such as lamb, mulberry leaf tea, mulberry noodles, mulberry sweets, silkworm pupa, silk noodles, silk powder and silk soap, and in oriental medicine, mumps, pulmonary tuberculosis, chronic lumbar pain, bruises It is used as a medicine for treatment of acute arthritis, swelling, tonic, stroke, diuresis, and Jinhae, and the normal white skin is used as a material for developing hair dye, natural dye using anti-dye, anti-diabetic and silkworm (natural tonic, etc.) It is becoming.

The effect of tea made from mulberry branches is that according to Heo Jun's agreement, it removes waste products from inside the body and blood vessels, so it can treat and prevent diseases such as stroke, obesity, arthritis, edema, seawater and asthma. It also lowers blood sugar and blood pressure, and promotes digestion, making urine look good and eliminating thirst. The benefits contained in the outer, inner diameter, and miscellaneous pieces eliminate moisture (inflammation), and it is good for fat people to eat all the time, it is effective for each and urine, prevents wind and all winds, and digests food. It is good to make tea because it prevents dry mouth and prevents dry mouth, and it is known as a very beneficial plant to prevent various diseases as a nourishing tonic.

In addition, the herbaceous hardwood is said to have good taste, flat nature, acts on the liver, eliminates customs, softens bone nodes, and is good for nausea, Jinhae, diarrhea, arthritis, limb paralysis, each, high blood pressure, and side effects. In particular, it has been described that mulberry branch malignant swell, mulberry bark is effective in white babies' mouth, mulberry ash, such as blemishes and dead sesame seeds. In addition, the extract of mulberry young eyes has a strong antibacterial effect against Tiffus bacteria in vitro, and the result of experimenting with a mixture of mulberry branches and polysaccharides, pectin, adenosine, glucose, mesoinositol and succinic acid on rabbits and sheep, The effect was excellent, and polyphenols or derivatives thereof in mulberry branches are known to have antioxidant and bactericidal activity.

The prior art of the beverage using the mulberry tree is disclosed a method for producing a health beverage made by roasting at 100-200 ℃ using young mulberry branches, but considering the taste and nutritional components may vary depending on the roasting conditions, the effect The roasting temperature is vaguely presented without specific verification of the

When the amount of mulberry leaves of the present invention exceeds 2kg per 3kg mushrooms, the intrinsic properties of the mulberry leaves are strong and the overall aroma and taste change, and if less than 2kg, it is appropriate to use 2kg.

Camphor ginseng used in the present invention is also called camphor or camphor ginseng, elder, mountain goat. Ginseng seeds were sown in the mountains and grown wild. The camphor is named because it has a long brain that connects the stems and roots, but it is difficult to distinguish the general public. Seeds of ginseng sown in the wild grow well in humid places under deep shady birch or sumac, which are only half-shaded and grow only in remote areas.

Camphor ginseng is effective in preventing immunity from various diseases by boosting immunity, so it is effective for those who frequently have a low level of immunity, and improves blood flow, which is helpful for cardiovascular diseases. In addition, it has excellent antioxidant properties, prevents aging, restores the body's energy, and improves memory, which helps to prevent dementia and lowers blood sugar levels. It is helpful for the treatment of diabetes.

In addition, it promotes vigor and active brain activity and mental power, strengthening the body's resistance to increase immune function and natural healing from various diseases, thus preventing various adult diseases such as cancer, blood pressure, liver, heart, etc. It is effective in relieving menopausal disorders and relieving stress of examinees. (Excerpt from the Internet)

If the amount of camphor ginseng used in the present invention is more than 0.5kg per 3kg of chopped mushrooms, the inherent properties of camphor ginseng are strong and the overall aroma and taste change, and if less than 0.5kg, it is appropriate to use 0.5kg.

The fruit of the barn used in the present invention is a fruit of the barn tree, the barn tree is called a locust tree, and the scientific name is Hovenia dulcis Thunb, which is a deciduous tree reaching a height of 10 meters. Small branches are reddish brown, leaves are regenerated, radiant, dull teeth on the edges, no hairs on the back, hairs on the back, no hairs, flowers coexist with bisexual and unisexual, green, calyx leaves are ovate, petals are non False, pointed, hairy, and pistil split into three. The flowering season is July and the fruiting season is October. It grows in the forest below the mountainside and is distributed south of Hwanghae-gun, Gangwon-do. Barn branches and bark are sweet and sour, warm in nature and non-toxic. It controls the misreading, harmonizes the intestine, and treats obesity caused by blood loss and indigestion, and it is effective in alcohol, gugal, vomiting, and faeces.

If you boil the leaves, stems, and fruits of the barn tree with tea, you may not drink well enough to drink, and even the drunk person will wake up quickly.If you eat a barn tea when you are sore after drinking, you will not be loosed and have no heartburn. If you have been injured by the alcoholic intoxication, you can cure almost any bottle of wine if you keep boiled.

To take, dry leaves, stems, berries, etc. well, add 30-40 kg of water to 1 boil, boil for 15 minutes, and take 1 cup once. It is better to boil it in the refrigerator and keep it cool in the summer, and when you drink a lot, drink 1 cup before going to sleep and 1 cup on an empty stomach in the morning so that there is no smell of alcohol and no heartburn. (People's medicine) (See pages 291--292, Younglimsa Temple, and the Internet).

If the amount of the fruit of the present invention is more than 0.5 kg per 3 kg of the mushroom, the characteristic of the fruit of the barn fruit is strong, and the overall aroma and taste change, and if it is less than 0.5 kg, it is appropriate to use the fruit of the barn fruit. .

Ganoderma lucidum used in the present invention, also known as boredi, perennial mushroom, is a mushroom belonging to the genus Basidiomycetes 름 目 Aphyllophorales (장 科 Polyporaceae).

Ganoderma lucidum is a deciduous woody fungus that grows in the roots and stumps of trees, and is native to plum, chestnut, mulberry, beech and plum trees in the temperate north of the northern hemisphere. It is usually one year old, but it is perennial in warm temperatures all year round. Artificial cultivation is made using solid wood or sawdust, and oak, plum, and mulberry trees are used for cultivation. Temperature 26-28 degreeC and air humidity 80-90% are optimal culture conditions. Brownish ganoderma has been reported to have higher efficacy than others. Ganoderma lucidum belongs to most of the fungi mushrooms are known to have anti-cancer effects, including gastritis and liver regeneration, such as thrombosis and arteriosclerosis is a good health food with excellent efficacy.

The official scientific name of Ganoderma lucidum is Bulchocho.

In particular, recent studies by several scholars have scientifically confirmed that Ganoderma lucidum has anticancer efficacy. From what has been revealed to date, Ganoderma lucidum extract has an effect on leukemia, a blood cancer, and particularly has a clear effect on liver cancer. In addition, the body's resistance to make antibodies to make 18 times more to make our body fundamentally strong to fight the disease or cancer and learned that it is a food that will win. In addition, it contains a lot of ingredients called germanium, which is a food ingredient with high anti-cancer effect. (Excerpted from the Internet) When the amount of Ganoderma lucidum of the present invention exceeds 0.5kg per 3kg of the mushroom, the characteristics of Ganoderma lucidum are strong and overall aroma And the taste changes, less than this, since the effect of Ganoderma lucidum ginseng does not appear, it is appropriate to use 0.5kg.

Hereinafter, the present invention will be described in detail with reference to examples.

Example

After washing and drying 3 kg of dried mushrooms, 2 kg of mulberry leaves, 0.5 kg of camphor ginseng, 0.5 kg of fern fruit 0.5 kg, and 0.5 kg of Ganoderma lucidum with steam at 100-150 ° C for 5 minutes, transfer to a dryer and dry at 55 ° C for 6 hours. After making, 30 L of purified water was heated in a container at 100 DEG C for 5 hours, and then filtered and the filtrate was packed in a container having a desired capacity using a conventional packaging machine to prepare a healthy beverage.

The health beverage composition prepared as described above

It can be seen that Tunggi mushroom 3kg, mulberry leaf 2kg, camphor ginseng 0.5kg, walnut fruit 0.5kg, Ganoderma lucidum mushroom 0.5kg, purified water 30ℓ.

Experimental Example 1

The health beverage prepared by the above example was subjected to sensory evaluation of magnetic fitness or fatigue after tasting for 20 trained sensory evaluation personnel. The sensory test was performed simply for the degree of fatigue or recovery of physical fitness.

Evaluation item After 4 hours after one tasting After 22 hours after tasting 3 times a day After 24 hours after tasting 9 times for 3 days Example no response Feeling a little better Slightly good Conventional Herbal Tea no response Feeling a little better Slightly good Conventional green tea no response no response  Feeling a little better

This is because different people for each type of constitution, but overall it can be seen that the health beverage of the present invention is similar or slightly better than the conventional herbal tea.

Experimental Example 2 (Sensory Test)

The sensory test was performed on 20 trained sensory evaluation agents for the health beverage prepared by the above example. Sensory tests were conducted on preference.

Evaluation item Likelihood Incense intensity Remarks Example 4.2 4.1 Conventional Herbal Tea 3.8 3.2 Conventional green tea 4.1 4.1

          Sensory Rating - 1: Very bad, very weak

                     2: bad, weak

                     3: It is normal.

4: good, strong

As a result of the sensory test, the health beverage of the present invention was in harmony with the overall taste, it can be seen that there is no strength of the flavor of each material.

Experimental Example 3

Lead content test Heavy metals method of inspection Remarks Example Not detected Atomic absorption analysis and
USP 23

Experimental Example 4

Hazardous Heavy Metal Detection Lead Detection method of inspection Remarks Example Not detected Atomic absorption analysis

Claims (2)

In the manufacturing method of a healthy drink,
After washing and drying 3kg of dried mushrooms, 2kg of mulberry leaves, 0.5kg of camphor ginseng, 0.5kg of walnut fruit, 0.5kg of Ganoderma lucidum, steamed at 100-150 ℃ for 5 minutes with water vapor, transferred to a dryer, and dried at 55 ℃ for 6 hours. After making, 30 L of purified water was heated in a container at 100 DEG C for 5 hours, and then filtered to prepare the filtrate in a container of a desired capacity using a conventional packaging machine.
In the composition of the healthy beverage,
3kg, mulberry leaf 2kg, camphor ginseng 0.5kg, walnut fruit 0.5kg, Ganoderma lucidum mushroom 0.5kg, a healthy drink composition characterized in that it is composed of 30ℓ.