KR20130003496A - A health beverage containing the extract of gastrodiae rhizona - Google Patents
A health beverage containing the extract of gastrodiae rhizona Download PDFInfo
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- KR20130003496A KR20130003496A KR1020110064897A KR20110064897A KR20130003496A KR 20130003496 A KR20130003496 A KR 20130003496A KR 1020110064897 A KR1020110064897 A KR 1020110064897A KR 20110064897 A KR20110064897 A KR 20110064897A KR 20130003496 A KR20130003496 A KR 20130003496A
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- cheonma
- extract
- gastrodia elata
- leaching
- pear
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- 230000036541 health Effects 0.000 title claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 14
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- 238000004519 manufacturing process Methods 0.000 claims description 14
- 230000008569 process Effects 0.000 abstract description 8
- 241000305491 Gastrodia elata Species 0.000 abstract description 7
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- 230000035922 thirst Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
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- 229930091371 Fructose Natural products 0.000 description 1
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
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- 239000002249 anxiolytic agent Substances 0.000 description 1
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
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- 239000002075 main ingredient Substances 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
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- 230000008099 melanin synthesis Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000000926 neurological effect Effects 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
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- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- 238000005406 washing Methods 0.000 description 1
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/898—Orchidaceae (Orchid family)
- A61K36/8988—Gastrodia
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Alternative & Traditional Medicine (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Veterinary Medicine (AREA)
- Medical Informatics (AREA)
- Biotechnology (AREA)
- Gastroenterology & Hepatology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 천마 추출물의 제조 방법 및 상기 제조 방법에 의하여 제조된 천마 추출물을 포함하는 음료의 제조 방법에 관한 것으로, 더욱 상세하게는 천마를 에탄올 또는 주정에 침출하여 천마 침출주를 제조하는 단계; 속을 제거한 배와 상기 침출시킨 천마에 상기 제조된 침출주로부터 얻은 침출액을 넣고 함께 끓여서 천마 추출액을 수득하는 단계;를 포함하는 천마 추출물의 제조 방법, 그리고 상기 제조 방법에 의하여 제조된 천마 추출물을 포함하는 건강 음료를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a cheon-ma extract and a method for producing a beverage comprising the cheon-ma extract prepared by the manufacturing method, and more specifically, leaching cheon-ma in ethanol or alcohol to prepare a cheon-ma leach wine; A method of preparing a cheonma extract, comprising the step of putting the leachate obtained from the leaching liquor prepared in the leached cheonma and the leached cheonma extract to obtain a cheonma extract; and a cheonma extract prepared by It relates to a method of making a healthy beverage.
천마(天麻, Gastrodiae rhizoma)는 뽕나무버섯과 편리 공생하는 난초과(Orchidaceae)에 속하는 천마(Gastrodiaelata)의 구근이다. 원명은 적전(赤箭)이며 우리나라와 중국 및 일본에서 널리 쓰이는 상용약재 중의 하나로 알려져 있다. 신농본초경(神農本草經)에는 천마가 중품(中品)으로 분류되어 있으며, 약성이 평무독(平無毒)한 약재로 알려져 있다. 천마의 임상적 효능은 본초강목, 동의보감 등의 여러 본초문헌들에서 찾아 볼 수 있는데, 주로 고혈압, 두통, 마비, 신경성 질환 당뇨병 등의 성인병에 효능이 뛰어나다고 알려져 있으며, 최근에는 콜레스테롤 저감 효과도 보고된 바 있다. 민간요법으로 오래전부터 천마를 두통과 현기증, 수족마비, 중풍, 전간(발작, 지랄병) 등을 치료하는데 이용하여 왔다. 그러나 천마는 그동안 식품의약품안전청의 식품원료로 사용할 수 없는 품목규제에 묶여서 기능성 식품으로 개발할 수가 없었으나, 2000년 9월1일 식품의 주원료로 사용할 수 있는 품목으로 등재되어 기능성의 천마가공 기능성 식품의 개발이 가능해졌다. 국내의 천마에 대한 연구 현황을 살펴보면 주로 천마 재배, 일반적인 성분 분석에 관한 내용이 주를 이루며 혈소판응집, 항 불안, 항경련 등의 천마 효능에 관한 연구가 일부 보고되어 있다. 2000년대에 이르러 천마의 재배 면적이 증가하고 천마의 식품으로서 이용이 가능해 진 이후에는 최덕경 등의 천마의 성분 특성 및 기능성 음료 제조, 천마의 활성성분과 유도체들의 GABA성 신경전달 조절작용, 천마 추출물이 국소적 관상순환기능에 미치는 영향, 천마로부터 분리된 페놀성 물질의 멜라닌 생성억제 작용, 헛개나무와 천마 혼합물의 에탄올 섭취에 의한 숙취제거 작용, 학습과 기억에 미치는 영향 등 다양한 분야의 효능에 관한 연구가 보고되고 있다. Gastrodiae rhizoma (Gastrodiae rhizoma) is a bulb of Gastrodiaelata, belonging to the Orchidaceae family, which conveniently coexist with mulberry mushrooms. It is known as one of the commercial medicines widely used in Korea, China and Japan. Cheonma is classified as a middle class in Sinnonbonchogyeong, and it is known as a medicinal herb. The clinical efficacy of Chunma can be found in various herbal documents, such as the herbaceous tree, Dongbobogam, etc., and it is known to be effective in adult diseases such as hypertension, headache, paralysis, and neurological diabetes mellitus. It has been. Folk remedies have long been used for the treatment of headaches, dizziness, hand and hand paralysis, strokes and seizures. However, Chunma could not be developed as a functional food by binding to item regulation that cannot be used as a food ingredient of the Korea Food and Drug Administration.However, it was listed as an item that can be used as a main ingredient of food on September 1, 2000. Development is possible. Looking at the current status of research on cheonmas in Korea, the main focus is on cultivation of cheonmas, general analysis of components, and some studies on chemistry efficacy such as platelet aggregation, anti-anxiety, and anticonvulsion have been reported. After the cultivation area of Chunma increased in 2000s and became available as food for Chunma, the characteristics of ingredients and functional beverages of Chunma, such as Choi Duk-gyeong, preparation of GABA neurotransmitters and active extracts of Chunma's active ingredients and derivatives, Effects on local coronary circulation function, melanin production inhibition of phenolic substances isolated from cheonmama, hangover removal by ethanol ingestion of hawthorn and cheonmama mixture, effects on learning and memory Is being reported.
그러나, 아직까지 전반적으로 천마에 관한 연구는 초기 단계로 동의보감 등의 한의학 문헌들에 보고되는 혈압강하 효능, 콜레스테롤 저감 효능, 신경계질환 효능에 대한 과학적인 효능 평가와 기타 성인병에 효과가 있는 활성성분의 검색 및 이 활성을 이용하여 개발된 기능성 식품은 그리 많지 않다. 특히, 천마에 관한 연구는 시작 단계로 생각되며 더욱이 약품이 아닌 기능성 식품 소재로서의 체계적인 연구는 그리 많지 않다. 따라서 천마의 수확시기별 성분조사, 가공 공정별 주요 유효성분 및 기호성 변화에 관한 기초 연구, 다양한 가공제품 개발을 위한 중간소재 개발연구, 이를 이용한 가공제품 개발과 더불어 고지혈증 및 고혈압, 신경계 질환 등 천마의 주요 효능으로 알려진 몇 가지 효능에 대한 체계적인 연구는 천마의 효능을 널리 알리고 천마의 부가가치 및 수요를 증진 시키는데 매우 필요하다. However, as a whole, the research on cheon-ma is still in the early stages. There are not many functional foods developed using screening and this activity. In particular, research on cheonma is thought to be a starting point, and there are not many systematic studies as functional food ingredients, not drugs. Therefore, research on the composition of harvesting seasons, basic research on major active ingredients and palatability changes by processing process, development of intermediate materials for development of various processed products, development of processed products using them, hyperlipidemia, hypertension, nervous system diseases, etc. A systematic study of some of the known efficacy is necessary to publicize the efficacy of the horse and to increase the added value and demand of the horse.
그런데, 생천마는 특유의 이취를 가지고 있어 천마를 원료로 가공 제품을 제조시 다양한 가공품 개발의 걸림돌로 작용하고 있다. 생천마의 풍미는 비린내, 쿰쿰한 냄새, 쓴맛, 떫은 맛, 찝찝한 맛 등의 부정적인 관능적 특성으로 표현되고 있으며, 천마의 이러한 특성은 한약재로서 이용되는 경우에는 크게 문제시 되지 않으나 일반 식품으로 이용하고자 하는 경우에는 가공 제품의 풍미나 이미지에도 부정적인 영향을 미칠 수 있으므로 천마 원료의 이취를 제거하기 위한 연구가 필요한 실정이다. However, raw spring horses have a unique off-flavor, and thus, they are acting as an obstacle to the development of various processed products when manufacturing processed products from raw horses. The flavor of raw horses is expressed by the negative sensory characteristics such as fishy smell, bitterness, bitterness, astringent taste, and astringent taste. These characteristics of Chunma are not a big problem when used as herbal medicine, In some cases, research on the removal of off-flavor of cheonma raw materials is necessary because it may negatively affect the flavor and image of processed products.
본 발명은 상술한 바와 같은 문제점을 해결하기 위하여 안출된 것으로서, 구체적으로는 천마에서 유래하는 특유의 이취를 제거하여 기호도가 향상된 천마 추출물을 제조하는 방법과 상기 제조하는 방법에 의하여 제조된 천마 추출물을 포함하는 건강 음료를 제공하는데 그 목적이 있다. The present invention has been made in order to solve the problems described above, and specifically, to remove the peculiar off-flavor derived from cheonma, to prepare a cheonma extract with improved palatability and the cheonma extract prepared by the method The purpose is to provide a healthy drink containing.
본 발명은 상기 목적을 달성하기 위하여, 천마를 에탄올 또는 주정에 침출하여 천마 침출주를 제조하는 단계; 속을 제거한 배와 상기 침출시킨 천마에 상기 제조된 침출주로부터 얻은 침출액을 넣고 함께 끓여서 천마 추출액을 수득하는 단계;를 포함하는 천마 추출물의 제조 방법을 제공한다. The present invention to achieve the above object, the step of leaching cheonma ethanol or alcohol to prepare a cheonma leach wine; It provides a method for producing a cheonma extract comprising a step of putting the leachate obtained from the leaching liquor prepared in the leached pear and the leached cheonma and boiled together to obtain a cheonma extract.
본 발명은 천마의 약리작용을 이용한 기능성 식품의 하나로 천마를 이용한 건강 음료를 제조하는 방법을 제공한다.The present invention provides a method for producing a health drink using cheonma as one of the functional food using the pharmacological action of cheonma.
또한, 배 자체에 들어 있는 풍미에 의하여 건강에 더 좋고 지금까지 천마를 포함하는 식품에서는 맛보지 못했던 청량감을 제공하는 천마 추출물 및 천마 추출물을 포함하는 건강 음료를 제공한다. 본 발명의 제조방법으로 제조된 천마 추출물은 관능성이 우수하므로, 관능성과 기능성을 구비한 천마 추출물을 포함하는 건강 음료의 제공으로 인한 천마의 대량 소비가 촉진된다. In addition, the flavor contained in the pear itself provides a health drink containing cheonma extract and cheonma extract that is better for health and provides a refreshing feeling that has not been tasted in foods containing cheonma so far. Since the cheonma extract prepared by the manufacturing method of the present invention is excellent in functionality, the mass consumption of cheonma is promoted due to the provision of a health drink containing the cheonma extract with functionality and functionality.
그 외에도, 배를 이용한 건강 음료의 제조 방법을 제공함으로써 배 소비에 도움을 줄 뿐만 아니라 우리나라 배 농가의 잉여생산물 및 폐기 처리해야 할 배를 최대한 활용할 수 있게 하며, 지역의 특산물로 개발할 수 있게 하여 배 농가의 수익에도 도움을 준다.In addition, by providing a method of manufacturing healthy drinks using pears, it not only helps to consume pears, but also makes the most of the surplus products of pear farmers in Korea and the pears to be disposed of, and develops them as local specialties. It also helps farmers' profits.
상기에서 언급한 목적을 달성하기 위한 본 발명의 천마 추출물을 포함하는 건강 음료를 제조하는 방법에 대하여 자세히 설명한다. It will be described in detail a method for producing a health beverage comprising the cheonma extract of the present invention for achieving the above-mentioned object.
본 발명의 상기 천마 추출물을 제조하기 위하여, 먼저 천마를 소주 등의 에탄올 또는 주정에 오랜 시간 동안 약 30 내지 50℃에서 침출하여 천마 침출주를 제조한다. 이때, 천마는 시중에서 판매하는 것을 구입하여 사용할 수 있으며, 소주 등의 에탄올에 침출하기 전에 열풍으로 건조시킨 건천마 또는 스팀으로 증숙한 후 열풍으로 건조한 증숙 건천마를 사용할 수도 있다. 상기 천마는 건조 또는 증숙한 후 세절하여 사용할 수도 있다. In order to prepare the cheonma extract of the present invention, first cheonma leaching in ethanol or alcohol such as soju at about 30 to 50 ℃ for a long time to prepare a cheonma leaching liquor. At this time, the cheon horse can be used to buy commercially available, dry cheonnung horses dried with hot air or steam after drying with hot air or steam after drying with hot air before leaching in ethanol such as shochu. The horse can also be used after being cut or dried after steaming.
상기 천마 침출주는 약 1년 내지 2년 동안 숙성하여 제조하는데, 이 기간은 침출하는 온도에 따라 달라질 수 있다. 본 발명의 일 실시예에 따르면, 약 40℃에서 침출하는 경우, 침출 1년째에는 생천마에 비하여 천마의 불쾌취 (쿰쿰한 냄새)가 약하지만 그 맛이 약간 텁텁하였으나, 약 2년째에는 천마 특유의 이취가 거의 제거되어 상큼하여 마시기에 좋은 상태가 되었음을 알 수 있었다. The cheonma leaching liquor is prepared by aging for about 1 year to 2 years, which may vary depending on the leaching temperature. According to one embodiment of the present invention, when leaching at about 40 ℃, leaching of the horses of the cheonma horses compared to the raw cheonma horses in the first year of leaching, although the taste is a bit tacky, but about two years unique to the horses It was found that the off-flavor was almost eliminated and became fresh and good to drink.
상기와 같이 약 2년 정도 소주 등의 에탄올에서 침출시켜서 제조한 천마 침출주는 생천마에 비하여 천마 특유의 불쾌취가 많이 약해지므로 건강 음료 등의 내용물로 사용할 수 있으나, 본 발명자는 소비자들이 더욱 즐겨 마실 수 있는 건강 음료 형태로 제공하기 위하여 하기와 같은 공정을 더욱 수행하였다. As mentioned above, the cheonma leaching liquor prepared by leaching in ethanol such as soju for about two years is weaker than the raw cheonma, so the unpleasant odor unique to the cheonma can be used as the contents of health drinks, but the present inventors enjoy drinking more In order to provide a healthy drink in the form of the following process was further performed.
상기 제조된 천마 침출주에서 부직포 등을 이용하여 천마와 침출액을 분리한 다음, 속을 제거한 배와 함께 용기에 넣는다. 이때, 다양한 품질의 배를 사용할 수 있으나 상품성이 다소 떨어지는 제품 또는 낙과를 이용할 수도 있다. 용기의 약 3/5 정도를 배로 채우고, 약 2/5는 침출시킨 천마로 채운다. 그리고, 제조된 침출주를 배와 천마로 채운 용기에 붓고 함께 끓인다. 좋기로는, 껍질과 씨앗도 제거한 배를 사용하도록 한다. 배는 맛이 달고 시큼하며 성질은 평하고 독이 없다. 생진윤조(生津潤燥), 청열화담(淸血化痰)의 효능이 있어 열병으로 진액이 손상되어 가슴이 답답하고 소갈증에 갈증을 멈추게 하고 발열 및 해수에 효과가 뛰어나며 해열, 진해 작용을 한다. 이러한 효능으로 인하여, 배는 여러 가지 질병을 치료하는 방법에 이용되어 왔다. 본 발명은 이러한 기능을 갖는 배를 사용하여 천마 추출액을 제조하므로 천마와 배의 약리작용의 장점뿐만 아니라 배의 풍미로 인하여 천마 특유의 불쾌취를 감소시키고 배의 소비도 증진시키는 등의 장점을 가지는 천마 추출액의 제조 방법을 제공하는 것이다. Separating the cheonma and leachate using a non-woven fabric, etc. in the prepared cheonma leaching liquor, and then placed in a container with the stomach removed. At this time, you can use a variety of pears, but you can also use a slightly less product or fall fruit. Fill about three-fifths of the vessel with a pear, and about two-fifths with a leached horse. Then, the prepared leaching liquor is poured into a vessel filled with pears and cheonma and boiled together. Use pears that have their skins and seeds removed. Pears are sweet and sour, flat and nonpoisonous. Saengjinyunjo (生 津 潤燥), clear heat sputum (淸 血 化痰) has the efficacy of fever damage due to fever, the chest is stuffy, stop thirst in small thirst, fever and sea water is excellent, fever, antitussive action. Due to this efficacy, the embryo has been used in methods of treating various diseases. The present invention uses the pear having such a function to produce the cheonma extract, so not only has the advantages of pharmacological action of cheonma and pears, but also has the advantages of reducing the discomfort peculiar to the cheonma due to the flavor of the pear and to increase the consumption of pears It is to provide a method for producing the cheonma extract.
상기 끓는 온도는 약 90 내지 120℃를 유지하는 것이 좋다. 상기 온도에서 약 1시간 내지 2시간 동안 반복하여 (약 3회) 끓여서, 내용물이 처음 첨가한 양의 30 중량%가 되도록 한다. 끓이는 시간은 끓는 온도에 따라 상이할 수 있다. 상기 공정을 수행하면, 약 100℃에서 졸이는 경우에는 약 10분 내지 20분 동안 졸이도록 한다. 상기와 같이 졸이는 공정을 수행하면, 내용물 위로 천마 추출액이 차오른다. 본 발명에 의하여 수득된 천마 추출액은 수 회의 끓이는 공정을 통하여 수득된 것이므로 손쉽게 변질되지 않는다는 장점이 있다. 상기 공정 후, 부직포를 이용하여 배 등의 건더기와 추출액을 분리하여 본 발명에 따른 천마 추출액을 수득한다. The boiling temperature is preferably maintained at about 90 to 120 ℃. Boil repeatedly at this temperature for about 1 to 2 hours (about 3 times) to bring the contents to 30% by weight of the first added amount. The boiling time may vary depending on the boiling temperature. When the process is carried out, when it is boiled at about 100 ℃ to soak for about 10 to 20 minutes. When the soaking process is carried out as described above, the cheonma extract is filled over the contents. Since the cheonma extract obtained by the present invention is obtained through several boiling processes, it does not easily deteriorate. After the above process, the dry matter and the extract liquid such as pears are separated using a nonwoven fabric to obtain a cheonma extract according to the present invention.
상기 천마 추출액은 수득한 상태 그대로 사용할 수도 있으나, 기호에 따라 정제수로 희석한 뒤 사용할 수도 있다. 따라서, 본 발명에 따른 천마 추출액을 포함하는 건강음료는, 천마 추출액을 약 50 내지 100 중량%로 포함할 수 있다. The cheonma extract may be used as it is, but may be used after dilution with purified water according to preference. Therefore, the health beverage containing the cheonma extract according to the present invention may include about 50 to 100% by weight of cheonma extract.
건강 음료 내에는, 본 발명에 따른 천마 추출액 외에 식품학적으로 사용할 수 있는 첨가제로서 음료용 첨가제, 과실농축액, 생약류 농축액 등을 사용할 수 있다. 음료의 기능성 개선을 위하여 물엿, 고과당, 자일리톨 등과 같은 당류, 비타민, 구연산, 아미노산, 타우린 등의 음료용 첨가제를 첨가할 수도 있다. 천마 추출액을 포함하는 건강 음료의 기호도 개선을 위하여 배, 복숭아 등의 과실 농축액과 오가피, 인진쑥농축액, 쑥, 칡, 오미자 등의 생약류 농축액을 첨가할 수 있다. 또한, 안식향산나트륨과 같이 식품학적으로 사용할 수 있는 보존제를 함유할 수 있다. 그리고, 혈액 순환 촉진을 위하여 식초를 일정량 첨가할 수도 있으며, 죽염 등과 함께 섭취할 수도 있다. In the health drink, beverage additives, fruit concentrates, herbal concentrates and the like can be used as food additives in addition to the cheonma extract according to the present invention. In order to improve the functionality of the beverage, sugar additives such as starch syrup, high fructose, xylitol, vitamins, citric acid, amino acids, taurine, and the like may be added. In order to improve the palatability of the health beverage containing the cheonma extract, fruit concentrates such as pears and peaches, and ogapi, jinjin mugwort concentrates, mugwort, 칡, Schizandra chinensis concentrates and the like can be added. It may also contain food preservatives such as sodium benzoate. In addition, a certain amount of vinegar may be added to promote blood circulation, or may be ingested together with bamboo salt.
이하, 실험예를 통하여 본 발명을 더욱 상세히 설명한다. 다만, 하기 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리 범위가 하기 실험예로 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail through experimental examples. However, the following examples are only presented to understand the contents of the present invention, and the scope of the present invention is not limited to the following experimental examples.
하기 실시예에서는, 균일성을 제공하기 위하여 동일한 곳에서 구입한 천마와 배를 사용하였다.
In the examples below, cheon horses and pears purchased from the same place were used to provide uniformity.
실시예 1: 천마 추출물의 제조 Example 1: Preparation of Cheonma Extract
천마를 세척한 후 물기를 제거하고, 2 내지 3 cm의 길이로 분쇄하고, 상기 분쇄된 천마 약 2kg을 천마 중량 대비 5 배량의 소주에 첨가하였다. 그 후, 밀봉하여 약 35℃에서 침출하였다. 35℃에서 약 2년간 침출한 뒤, 부직포를 이용하여 천마와 침출액을 분리하였다. After washing the horses, the water was removed, pulverized to a length of 2-3 cm, and about 2 kg of the ground horses were added to 5 times the amount of shochu. Then, it sealed and leached at about 35 degreeC. After leaching at 35 ° C. for about 2 years, the cheonma and leachate were separated using a nonwoven fabric.
상기 침출시킨 천마와, 속을 제거한 약 2kg의 배를 용기에 채우고, 상기 제조된 침출주로부터 얻은 약 500g의 침출액을 첨가하는데, 배는 껍질과 씨앗을 제거한 뒤 사용하였다. 상기 천마와 배를 채운 용기를 약 110℃의 온도에서 1시간 반 가량 끓이고, 식힌다. 그 후 1시간 가량 끓이고 식히는 단계를 2회 더 수행하였다. 상기 끓이는 공정 후, 용기 내의 내용물은 처음 첨가한 양의 약 1/3 정도가 되고 그 내용물 위로 본 발명에 따른 천마 추출액이 차오르는 것을 확인할 수 있었다.
The leached scorpions and about 2 kg of pears removed from the stomach were filled in a container, and about 500 g of a leaching liquid obtained from the prepared leaching liquor was added, which was used after removing the shells and seeds. The vessel filled with cheonma and pears is boiled for about 1 hour and a half at a temperature of about 110 ° C, and cooled. Thereafter, the step of boiling and cooling for about 1 hour was performed twice more. After the boiling process, the contents in the container was about one third of the amount initially added, it was confirmed that the cheonma extract in accordance with the present invention over the contents.
시험예 1: 관능검사 Test Example 1 : sensory test
상기 실시예1에서 제조하여 수득한 천마 추출액의 대조군으로서 상기 실시예 1의 제조 방법 중, 속을 제거한 배에 첨가하여 끓이는 단계 전까지 수행하여 제조된 천마 추출물을 사용하였다. 실시예 1의 천마 추출액과 대조군의 맛, 기호도와 같은 관능검사를 5점 척도법으로 실시하고 그 결과를 아래의 표 1에 나타내었다. As a control of the cheonma extract prepared and prepared in Example 1, the cheonma extract prepared by performing before the step of boiling by adding to the pear removed from the inside of the manufacturing method of Example 1 was used. Sensory tests such as taste and taste of the cheonma extract of Example 1 and the control group were performed by a 5-point scale method, and the results are shown in Table 1 below.
상기 관능검사는 관능검사 요원 20인 (남녀 각각 10명)으로 측정하였다. 하기 표 1의 맛, 기호도에 대한 관능검사 수치는 관능검사 요원들이 5점 척도법에 의하여 각각 점수를 매긴 총합을 관능검사 요원수로 나눈 후 소수 둘째 자리에서 반올림한 값으로 수치가 높을수록 관능특성이 우수함을 의미한다.
The sensory test was measured by 20 sensory personnel (10 men and women each). The sensory test values for taste and taste in Table 1 are divided by the total number of sensory test agents divided by the number of sensory test agents. It means excellent.
상기 결과로부터 알 수 있는 바와 같이, 본 발명의 제조 방법에 따라 제조된 천마 추출액의 관능성이 우수함을 알 수 있었다.As can be seen from the above results, it was found that the functionality of the cheonma extract prepared according to the production method of the present invention is excellent.
Claims (3)
(2) 속을 제거한 배와 상기 침출시킨 천마에 상기 제조된 침출주로부터 얻은 침출액을 용기에 넣고 함께 90 내지 120℃에서 끓이는 단계와,
(3) 상기 용기 내에 첨가된 배와 천마가 처음 첨가한 양의 30 중량%가 되도록 추가로 90 내지 120℃에서 2회 더 끓이는 단계와,
(4) 상기 끓이는 공정 후, 내용물 위로 차오르는 천마 추출액을 수득하는 단계;
를 포함하는 천마 추출액을 제조하는 방법.(1) leaching cheonma horse in ethanol or alcohol to prepare cheonma leaching liquor;
(2) putting the leachate obtained from the leaching liquor prepared in the leached pear and the leached cheonma in a container and boil together at 90 to 120 ℃,
(3) further boiling at 90 to 120 ° C. twice so that the pear and cheonma added in the vessel are 30% by weight of the first added amount;
(4) after the boiling step, to obtain a cheonma extract filling the contents;
Method of producing a cheonma extract comprising a.
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