KR20130109677A - Stichopus japonicus red essence and preparation method thereof - Google Patents
Stichopus japonicus red essence and preparation method thereof Download PDFInfo
- Publication number
- KR20130109677A KR20130109677A KR1020120031620A KR20120031620A KR20130109677A KR 20130109677 A KR20130109677 A KR 20130109677A KR 1020120031620 A KR1020120031620 A KR 1020120031620A KR 20120031620 A KR20120031620 A KR 20120031620A KR 20130109677 A KR20130109677 A KR 20130109677A
- Authority
- KR
- South Korea
- Prior art keywords
- extract
- weight
- parts
- red sea
- sea ginseng
- Prior art date
Links
- 241000965254 Apostichopus japonicus Species 0.000 title abstract 2
- 238000002360 preparation method Methods 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000000284 extract Substances 0.000 claims abstract description 46
- 238000001914 filtration Methods 0.000 claims abstract description 37
- 238000010438 heat treatment Methods 0.000 claims abstract description 33
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 235000012907 honey Nutrition 0.000 claims abstract description 18
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 18
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 18
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract 5
- 235000020710 ginseng extract Nutrition 0.000 claims description 54
- 241000208340 Araliaceae Species 0.000 claims description 25
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 25
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 25
- 235000008434 ginseng Nutrition 0.000 claims description 25
- 238000000605 extraction Methods 0.000 claims description 20
- 102000004190 Enzymes Human genes 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 18
- 239000012141 concentrate Substances 0.000 claims description 17
- 239000012676 herbal extract Substances 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- 241000411851 herbal medicine Species 0.000 claims description 4
- 240000008397 Ganoderma lucidum Species 0.000 claims description 3
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 3
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 240000006079 Schisandra chinensis Species 0.000 claims description 3
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 3
- 210000003056 antler Anatomy 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 229940065115 grapefruit extract Drugs 0.000 claims description 3
- 230000001093 anti-cancer Effects 0.000 abstract description 9
- 206010020772 Hypertension Diseases 0.000 abstract description 8
- 230000003178 anti-diabetic effect Effects 0.000 abstract description 8
- 230000002180 anti-stress Effects 0.000 abstract description 8
- 239000003472 antidiabetic agent Substances 0.000 abstract description 8
- 230000036039 immunity Effects 0.000 abstract description 8
- 238000005728 strengthening Methods 0.000 abstract description 4
- 230000002265 prevention Effects 0.000 abstract description 3
- 244000184734 Pyrus japonica Species 0.000 abstract 2
- 241000258161 Stichopus Species 0.000 abstract 2
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 241000544066 Stevia Species 0.000 description 12
- 235000015097 nutrients Nutrition 0.000 description 12
- 230000000694 effects Effects 0.000 description 10
- 229930182490 saponin Natural products 0.000 description 10
- 150000007949 saponins Chemical class 0.000 description 10
- 235000017709 saponins Nutrition 0.000 description 10
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 8
- 239000004480 active ingredient Substances 0.000 description 4
- 239000003797 essential amino acid Substances 0.000 description 4
- 235000020776 essential amino acid Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000005556 hormone Substances 0.000 description 3
- 229940088597 hormone Drugs 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000251511 Holothuroidea Species 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 235000015468 Lycium chinense Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000020717 hawthorn extract Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 description 1
- 229920001287 Chondroitin sulfate Polymers 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010027304 Menopausal symptoms Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229940059329 chondroitin sulfate Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Images
Classifications
-
- 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
- A23L2/385—Concentrates of 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- 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
- A23V2250/2124—Ginseng
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
본 발명은 홍해삼 진액 및 그 제조방법에 관한 것으로, 더욱 상세하게는 사포닌이 다량 함유된 홍해삼 추출물이 첨가되어 지방제거, 면역력강화, 항암효과, 항당뇨, 항스트레스 및 고혈압예방 등에 탁월한 효과를 나타내는 홍해삼 진액 및 그 제조방법에 관한 것이다.
The present invention relates to a red sea ginseng extract and a method for preparing the red sea ginseng, and more particularly, red sea ginseng, which has a saponin-rich red sea ginseng extract, which has excellent effects on fat removal, immunity enhancement, anticancer effect, antidiabetic, antistress and hypertension. It relates to a concentrate and a method for producing the same.
본 발명은 홍해삼 진액 및 그 제조방법에 관한 것으로, 더욱 상세하게는 사포닌이 다량 함유된 홍해삼 추출물이 첨가되어 지방제거, 면역력강화, 항암효과, 항당뇨, 항스트레스 및 고혈압예방 등에 탁월한 효과를 나타내는 홍해삼 진액 및 그 제조방법에 관한 것이다.The present invention relates to a red sea ginseng extract and a method for preparing the red sea ginseng, and more particularly, red sea ginseng, which has a saponin-rich red sea ginseng extract, which has excellent effects on fat removal, immunity enhancement, anticancer effect, antidiabetic, antistress and hypertension. It relates to a concentrate and a method for producing the same.
홍해삼은 인간의 신체를 구성하고 있는 효소와 호르몬 및 에너지의 주요한 공급원인 필수아미노산이 다량 함유되어 있고, 수분 함량은 85 내지 91%로 이러한 홍해삼을 건조시켜 수분을 제거하면, 필수 아미노산과 같은 영양소의 함량이 건조전 홍해삼에 비해 약 9배로 증가한다.Red sea ginseng contains a large amount of essential amino acids, which are the major sources of enzymes, hormones and energy, which make up the human body, and the water content is 85 to 91%. The content is about 9 times higher than red sea ginseng before drying.
또한, 홍해삼에는 사포닌과, 콘드로이친황산도 다량 함유되어 있는데, 이 중 사포닌은 지방제거, 면역력강화, 항암효과, 항당뇨, 항스트레스 및 고혈압예방의 탁월한 효과를 나타낸다.In addition, red sea ginseng contains saponin and chondroitin sulfate in large amounts, among which saponins exhibit excellent effects of fat removal, immune enhancement, anticancer effect, antidiabetic, antistress and hypertension prevention.
종래에는 홍해삼을 섭취하는 방법으로는 홍해삼을 생으로 그냥 먹거나 바싹 말려 건조시킨 후에 물에 불린 후에 이를 요리재료 등으로 사용하여 섭취하는 방식이 주를 이루고 있었다. 상기와 같은 종래의 방법에 의하면 홍해삼을 먹기 위해서는 일일이 물에 불리거나 직접 요리를 하여야 하는 불편함이 존재하였으며 조리를 하는 과정 중에 100℃ 이상의 고열을 가함으로써 해삼에 함유되어 있는 여러 유효성분이 파괴되어 해삼의 유효성분을 충분히 섭취하지 못하는 문제점이 있었다.Conventionally, as a method of ingesting red sea ginseng, red sea ginseng was eaten raw or dried and then dried and soaked in water and then used as a cooking ingredient. According to the conventional method as described above, in order to eat red sea ginseng, there was an inconvenience of having to be called water directly or cooking directly, and various active ingredients contained in sea cucumbers were destroyed by applying a high temperature of 100 ° C. or higher during the cooking process. There was a problem that does not eat enough of the active ingredient.
따라서, 해삼을 주요 유효성분으로 하되 이에 영양성분을 골고루 갖추어 영양학상으로 균형이 잡혀있으며, 보관이 용이하여, 남녀노소 누구나 편리하게 복용할 수 있는 홍해삼 추출물을 유효성분으로 한 건강식품의 개발이 요구되고 있다.
Therefore, sea cucumber is the main active ingredient, but it is balanced nutritionally with nutritional ingredients evenly, and it is easy to store, and it is required to develop health foods using red sea ginseng extract as an active ingredient that can be conveniently taken by all ages. It is becoming.
본 발명의 목적은 사포닌이 다량 함유된 홍해삼 추출물이 첨가되어 지방제거, 면역력강화, 항암효과, 항당뇨, 항스트레스 및 고혈압예방 등에 탁월한 효과를 나타내는 홍해삼 진액 및 그 제조방법을 제공하는 것이다.It is an object of the present invention to provide a red sea ginseng extract and a method for preparing the red sea ginseng extract having an excellent effect on fat removal, immunity strengthening, anti-cancer effect, anti-diabetic, anti-stress and hypertension by addition of saponin-containing red sea ginseng extract.
본 발명의 다른 목적은 가공과정에서 영양소가 파괴되지 않아, 각종 영양소가 고르게 함유되어 있을 뿐만 아니라 보관이 용이하여, 남녀노소 누구나 편리하게 복용할 수 있는 홍해삼 진액 및 그 제조방법을 제공하는 것이다.
Another object of the present invention is to provide a red sea ginseng extract and a method for producing the same, which can be easily taken by all ages, not only because the nutrients are not destroyed during processing, not only evenly contained, but also easy to store.
본 발명의 목적은 홍해삼 추출물, 홍삼 농축액, 올리고당, 벌꿀, 효소처리스테비아, 구연산 및 한약재 추출물로 이루어지는 것을 특징으로 하는 홍해삼 진액을 제공함에 의해 달성된다.An object of the present invention is achieved by providing a red sea ginseng extract, characterized in that consisting of red sea ginseng extract, red ginseng concentrate, oligosaccharide, honey, enzyme treatment stevia, citric acid and herbal extracts.
본 발명의 바람직한 특징에 따르면, 상기 홍해삼 진액은 홍해삼 추출물 85 내지 95 중량부, 홍삼 농축액 2 내지 4 중량부, 올리고당 0.5 내지 1 중량부, 벌꿀 0.5 내지 1 중량부, 효소처리스테비아 0.1 내지 0.5 중량부, 구연산 0.01 내지 0.1 중량부 및 한약재 추출물 5 내지 6 중량부로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the red sea ginseng extract is 85 to 95 parts by weight of red sea ginseng extract, 2 to 4 parts by weight of red ginseng concentrate, 0.5 to 1 parts by weight of oligosaccharide, 0.5 to 1 parts by weight of honey, 0.1 to 0.5 parts by weight of enzyme treatment stevia , 0.01 to 0.1 parts by weight of citric acid and 5 to 6 parts by weight of herbal extracts.
본 발명의 더 바람직한 특징에 따르면, 상기 한약재추출물은 녹용 추출액, 영지 추출액, 복분자 추출액, 대추 추출액, 당귀 추출액, 구기자 추출액, 산사자 추출액, 오미자 추출액, 나한과 추출액 및 자몽 추출액으로 이루어진 그룹으로부터 선택된 하나 이상으로 이루어지는 것으로 한다.
According to a more preferred feature of the present invention, the herbal extract is one or more selected from the group consisting of antler extract, ganoderma lucidum extract, bokbunja extract, jujube extract, Angelica extract, wolfberry extract, hawthorn extract, Schisandra chinensis extract, Nahan fruit extract and grapefruit extract It shall consist of.
또한, 본 발명의 목적은 홍해삼분말을 정제수에 투입하고 가열하는 추출단계, 상기 추출단계를 거친 혼합물을 여과하는 제1여과단계, 상기 제1여과단계를 거쳐 제조된 홍해삼 추출물에 홍삼 농축액, 올리고당, 벌꿀, 효소처리스테비아, 구연산 및 한약재 추출물을 투입하여 혼합하고 가열하는 가열단계, 상기 가열단계를 거친 혼합물을 여과하는 제2여과단계 및 상기 제2여과단계를 거친 혼합물을 고온가열하는 살균단계로 이루어지는 것을 특징으로 하는 홍해삼 진액의 제조방법을 제공함에 의해서도 달성될 수 있다.In addition, an object of the present invention is the red sea ginseng extract, oligosaccharide, in the red sea ginseng extract prepared through the extraction step of adding the red sea ginseng powder to purified water and heating, the first filtration step of filtering the mixture passed through the extraction step, the first filtration step, Honey, enzyme treatment stevia, citric acid and herbal extracts are added to the heating step of mixing and heating, the second filtration step of filtering the mixture passed through the heating step and the sterilization step of high temperature heating the mixture passed through the second filtration step It can also be achieved by providing a method for producing red sea ginseng extract, characterized in that.
본 발명의 바람직한 특징에 따르면, 상기 추출단계는 홍해삼분말 10 중량부에 정제수를 150 내지 250 중량부를 혼합하고 90℃의 온도에서 20 내지 30시간 동안 가열하여 이루어지는 것으로 한다.According to a preferred feature of the invention, the extraction step is to be made by mixing 150 to 250 parts by weight of purified water to 10 parts by weight of red sea ginseng powder and heated for 20 to 30 hours at a temperature of 90 ℃.
본 발명의 더 바람직한 특징에 따르면, 상기 가열단계는 상기 제1여과단계를 거쳐 제조된 홍해삼 추출물 85 내지 95 중량부에 홍삼 농축액 2 내지 4 중량부, 올리고당 0.5 내지 1 중량부, 벌꿀 0.5 내지 1 중량부, 효소처리스테비아 0.1 내지 0.5 중량부, 구연산 0.01 내지 0.1 중량부 및 한약재 추출물 5 내지 6 중량부를 혼합하고 가열하여 이루어지는 것으로 한다.According to a more preferred feature of the invention, the heating step is 2 to 4 parts by weight of red ginseng concentrate, 85 to 95 parts by weight of red sea ginseng extract prepared through the first filtration step, 0.5 to 1 parts by weight of oligosaccharide, 0.5 to 1 weight of honey It is to be made by mixing and heating 0.1 to 0.5 parts by weight of enzyme treatment stevia, 0.01 to 0.1 parts by weight of citric acid and 5 to 6 parts by weight of herbal extract.
본 발명의 더욱 바람직한 특징에 따르면, 상기 가열단계는 70 내지 75℃의 온도에서 10 내지 20시간 동안 이루어지는 것으로 한다.According to a more preferred feature of the invention, the heating step is to be made for 10 to 20 hours at a temperature of 70 to 75 ℃.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 살균단계는 80 내지 85℃의 온도에서 20 내지 40분 동안 이루어지는 것으로 한다.
According to a further preferred feature of the invention, the sterilization step is to be made for 20 to 40 minutes at a temperature of 80 to 85 ℃.
본 발명에 따른 홍해삼 진액 및 그 제조방법은 사포닌이 다량 함유된 홍해삼 추출물이 첨가되어 지방제거, 면역력강화, 항암효과, 항당뇨, 항스트레스 및 고혈압예방 등에 탁월한 효과를 나타내는 홍해삼 진액을 제공한다.Red sea ginseng extract according to the present invention and a method for preparing the red sea ginseng extract is added to the red sea ginseng extract containing a large amount of saponin to provide a red sea ginseng extract showing excellent effects in fat removal, immunity strengthening, anti-cancer effect, anti-diabetic, anti-stress and hypertension.
또한, 가공과정에서 영양소가 파괴되지 않아, 각종 영양소가 고르게 함유되어 있을 뿐만 아니라 보관이 용이하여, 남녀노소 누구나 편리하게 복용할 수 있는 홍해삼 진액을 제공한다.
In addition, the nutrients are not destroyed during the process, not only contains a variety of nutrients, but also easy to store, provides a red sea ginseng extract that can be conveniently taken by men and women of all ages.
도 1은 본 발명에 따른 홍해삼 진액의 제조방법을 나타낸 순서도이다.1 is a flow chart illustrating a method for preparing red sea ginseng extract according to the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.
Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 홍해삼 진액은 홍해삼 추출물, 홍삼 농축액, 올리고당, 벌꿀, 효소처리스테비아, 구연산 및 한약재 추출물로 이루어지며, 홍해삼 추출물 85 내지 95 중량부, 홍삼 농축액 2 내지 4 중량부, 올리고당 0.5 내지 1 중량부, 벌꿀 0.5 내지 1 중량부, 효소처리스테비아 0.1 내지 0.5 중량부, 구연산 0.01 내지 0.1 중량부 및 한약재 추출물 5 내지 6 중량부로 이루어지는 것이 더욱 바람직하다.
Red sea ginseng extract according to the present invention consists of red sea ginseng extract, red ginseng concentrate, oligosaccharide, honey, enzyme treatment stevia, citric acid and herbal extracts, red sea ginseng extract 85 to 95 parts by weight, red ginseng concentrate 2 to 4 parts by weight, oligosaccharide 0.5 to 1 weight More preferably, 0.5 to 1 parts by weight of honey, 0.1 to 0.5 parts by weight of enzyme treatment stevia, 0.01 to 0.1 parts by weight of citric acid, and 5 to 6 parts by weight of herbal medicine extract.
상기 홍해삼 추출물은 85 내지 95 중량부가 함유되며, 홍해삼 분말을 정제수에 투입하고, 가열하는 과정을 통해 제조되는데, 홍해삼은 인간의 신체를 구성하고 있는 효소와 호르몬 및 에너지의 주요한 공급원인 필수 아미노산이 다량 함유되어 있고, 수분 함량은 85 내지 91%로 이러한 홍해삼을 건조시켜 수분을 제거하면, 필수아미노산과 같은 영양소의 함량이 건조전 홍해삼에 비해 약 9배로 증가한다.The red sea ginseng extract contains 85 to 95 parts by weight, is prepared by the process of heating the red sea ginseng powder in purified water and heating, the red sea ginseng is a large amount of essential amino acids which are the major source of enzymes, hormones and energy that make up the human body When the red sea ginseng is dried to remove moisture by 85 to 91%, the content of nutrients such as essential amino acids is increased by about 9 times compared to the red sea ginseng before drying.
이러한 건조 홍해삼을 분쇄하여 제조된 홍해삼 분말을 정제수에 혼합하고 가열하면 홍해삼에 함유된 영양소가 다량 추출되며, 추출과정이 완료되면 여과지로 여과하여 추출물에 함유된 고형분을 제거하여 홍해삼 추출물을 제조한다.
When the red sea ginseng powder prepared by pulverizing such dried red sea ginseng is mixed with purified water and heated, a large amount of nutrients contained in the red sea ginseng are extracted, and when the extraction process is completed, the red sea ginseng extract is prepared by filtration with filter paper to remove solids contained in the extract.
상기 홍삼 농축액은 2 내지 4 중량부가 함유되며, 홍삼 농축액에는 사포닌 성분이 다량 함유되어 있어, 면역력강화, 항암효과, 노화억제 및 갱년기증상 등을 완화시키는 역할을 한다.The red ginseng concentrate contains 2 to 4 parts by weight, and the red ginseng concentrate contains a large amount of saponin components, and serves to alleviate immunity, anti-cancer effects, anti-aging and menopausal symptoms.
이와 같은 홍삼 농축액은 홍삼의 동체와 미삼을 8:2의 중량 비율로 혼합하고, 정제수를 홍삼의 동체대비 5 내지 10배량 가량 투입한 후에, 70 내지 90℃의 온도에서 7 내지 9시간 동안 추출하고, 냉각하는 공정을 3회 반복하여 얻어진 각각의 추출액을 혼합하여 8,000rpm의 속도로 10 내지 20분 동안 원심분리한 후, 65℃ 이하에서 감압농축하여 제조되며, 수분함량이 36 내지 40%인 홍삼 추출액을 사용하는 것이 바람직한데, 이때, 홍삼 농축액의 함량이 2 중량부 미만이면 홍삼고유의 영양소로 인한 효능이 미미하며, 4 중량부를 초과하게 되면, 침전물이 발생할 수 있다.
The red ginseng concentrate is mixed with the body of red ginseng and the ginseng in a weight ratio of 8: 2, and after adding about 5 to 10 times the purified water compared to the body of red ginseng, and extracted for 7 to 9 hours at a temperature of 70 to 90 ℃ Each mixture obtained by repeating the cooling process three times was mixed and centrifuged at a speed of 8,000 rpm for 10 to 20 minutes, and then concentrated under reduced pressure at 65 ° C. or lower, and red ginseng having a moisture content of 36 to 40%. It is preferable to use an extract, in which the content of red ginseng concentrate is less than 2 parts by weight, the effect of nutrients unique to red ginseng is insignificant, and if it exceeds 4 parts by weight, a precipitate may occur.
상기 올리고당은 0.5 내지 1 중량부가 함유되는데, 올리고당은 단맛이 강해 진액의 맛을 증진시켜주며, 장에 사는 유산균의 증식을 돕기 때문에, 변비 등을 예방하는 효과를 나타낸다.
The oligosaccharides contain 0.5 to 1 parts by weight, the oligosaccharides have a sweet taste to enhance the taste of the essence, and to help the growth of lactic acid bacteria living in the intestine, showing the effect of preventing constipation and the like.
상기 벌꿀은 0.5 내지 1 중량부가 함유되는데, 단맛이 강해 진액의 맛을 증진시킬 뿐만 아니라, 꽃가루 특유의 비타민, 단백질, 미네랄 방향성 물질, 아미노산 등의 이상적인 종합영양성분 이외에 효소를 지니고 있기 때문에 '살아있는 식품'이라고 하며, 포도당과 과당에 의한 피로회복 효과가 우수하다.The honey contains 0.5 to 1 parts by weight, and the sweet taste is not only to enhance the taste of the juice, but also contains enzymes in addition to the ideal synthetic nutrients such as pollen-specific vitamins, proteins, mineral aromatics, amino acids, etc. ', And fatigue recovery effect by glucose and fructose is excellent.
또한, 벌꿀은 몸이 허약한 사람이나 환자에 대하여 좋은 영양제가 된다.
In addition, honey is a good nutritional supplement for the weak and the sick.
상기 효소처리스테비아(Enzymatically Modified Stevia Glucosyl Stevia)는 0.1 내지 0.5 중량부가 첨가되며, 진액의 단맛을 향상시키는 감미료의 역할을 하는데, 감미도가 설탕의 약 100 내지 200배이며, 상기 올리고당이나, 벌꿀과 혼합되면 단맛을 더욱 증진시키는 역할을 한다.
The enzyme-treated stevia (Enzymatically Modified Stevia Glucosyl Stevia) is added 0.1 to 0.5 parts by weight, and serves as a sweetener to improve the sweetness of the essence, the sweetness is about 100 to 200 times the sugar, mixed with the oligosaccharides and honey If it serves to further enhance the sweetness.
상기 구연산은 0.01 내지 0.1 중량부가 함유되는데, 본 발명에 따른 홍해삼 진액에 신맛을 부여하여 풍미를 향상시킨다.
The citric acid is contained 0.01 to 0.1 parts by weight, to give a sour taste to the red sea ginseng extract according to the present invention to improve the flavor.
상기 한약재 추출물은 5 내지 6 중량부가 함유되는데, 녹용 추출액, 영지 추출액, 복분자 추출액, 대추 추출액, 당귀 추출액, 구기자 추출액, 산사자 추출액, 오미자 추출액, 나한과 추출액 및 자몽 추출액으로 이루어진 그룹으로부터 선택된 하나 이상으로 이루어진다.The medicinal herb extract contains 5 to 6 parts by weight, at least one selected from the group consisting of antler extract, ganoderma lucidum extract, bokbunja extract, jujube extract, Angelica extract, wolfberry extract, hawthorn extract, Schisandra chinensis extract, Nahan fruit extract and grapefruit extract Is done.
상기 한약재 추출물은 상기 나열된 추출액 각각으로 이루어질 수도 있으며, 둘 이상의 추출액이 혼합되어 이루어질 수도 있는데, 둘 이상의 추출액이 혼합되어 이루어질 경우에는 두 성분을 넣고 한번에 추출하는 것이 아니라, 각각의 성분을 추출하고 그 추출액을 혼합하는 것이 바람직한데, 그 이유는, 각 성분의 따라 추출효율이 가장 우수한 추출온도나 추출용매가 각기 다르기 때문에, 가장 적합한 추출조건에서 추출액을 추출하고, 각각의 추출액을 혼합한다.
The medicinal herb extract may consist of each of the extracts listed above, or two or more extracts may be mixed. If two or more extracts are mixed, two extracts may be added instead of two components, and each extract may be extracted. It is preferable to mix the mixtures, because the extraction temperature or extraction solvent having the best extraction efficiency is different for each component, and the extraction liquid is extracted under the most suitable extraction conditions, and the respective extraction liquids are mixed.
상기 홍해삼 추출물, 홍삼 농축액, 올리고당, 벌꿀, 효소처리스테비아, 구연산 및 한약재 추출물로 이루어진 홍해삼 진액은 사포닌이 다량 함유된 홍해삼 추출물이 첨가되어 지방제거, 면역력강화, 항암효과, 항당뇨, 항스트레스 및 고혈압예방 등에 탁월한 효과를 나타내며, 가공과정에서 영양소가 파괴되지 않아, 각종 영양소가 고르게 함유되어 있을 뿐만 아니라 우수한 풍미를 나타내며, 보관이 용이하여, 남녀노소 누구나 편리하게 복용할 수 있다.
The red sea ginseng extract consisting of the red sea ginseng extract, red ginseng concentrate, oligosaccharide, honey, enzyme treatment stevia, citric acid and herbal medicine extract is added to the red sea ginseng extract containing a large amount of saponin to remove fat, enhance immunity, anticancer effect, antidiabetic, antistress and hypertension It has an excellent effect on prevention and the like, and the nutrients are not destroyed in the process of processing, and it contains not only various nutrients but also shows excellent flavor, and is easy to store.
또한, 본 발명에 따른 홍해삼 진액의 제조방법은 홍해삼분말을 정제수에 투입하고 가열하는 추출단계(S101), 상기 추출단계(S101)를 거친 혼합물을 여과하는 제1여과단계(S103), 상기 제1여과단계(S103)를 거쳐 제조된 홍해삼 추출물에 홍삼 농축액, 올리고당, 벌꿀, 효소처리스테비아, 구연산 및 한약재 추출물을 투입하여 혼합하고 가열하는 가열단계(S105), 상기 가열단계(S105)를 거친 혼합물을 여과하는 제2여과단계(S107) 및 상기 제2여과단계(S107)를 거친 혼합물을 고온가열하는 살균단계(S109)로 이루어진다.
In addition, the method for producing red sea ginseng extract according to the present invention is the extraction step (S101) of adding the red sea ginseng powder to purified water and heating, the first filtration step (S103) of filtering the mixture passed through the extraction step (S101), the first Red ginseng extract, oligosaccharide, honey, enzyme treatment stevia, citric acid, and herbal extracts were added to the red sea ginseng extract prepared through the filtration step (S103), followed by heating and mixing (S105) and the mixture through the heating step (S105). It consists of a sterilization step (S109) of high-temperature heating the mixture passed through the second filtration step (S107) and the second filtration step (S107) for filtration.
상기 추출단계(S101)는 홍해삼분말을 정제수에 투입하고 가열하는 단계로, 홍해삼분말 10 중량부에 정제수를 150 내지 250 중량부를 혼합하고 90℃의 온도에서 20 내지 30시간 동안 가열하여 이루어지는데, 이러한 추출단계(S101)를 거치게 되면, 사포닌, 효소와 호르몬 및 에너지의 주요한 공급원인 필수 아미노산이 다량 함유되어 있는 홍해삼 추출물이 추출된다.
The extraction step (S101) is a step of adding the red sea ginseng powder to purified water and heating, mixed with 150 to 250 parts by weight of purified water to 10 parts by weight of red sea ginseng powder and heated for 20 to 30 hours at a temperature of 90 ℃, such When the extraction step (S101), the red sea ginseng extract containing a large amount of essential amino acids, which are the main source of saponins, enzymes and hormones and energy is extracted.
상기 제1여과단계(S103)는 상기 추출단계(S101)를 거친 혼합물을 여과하는 단계로, 상기 추출단계(S101)를 통해 추출된 홍해삼 추출물을 여과지로 여과하여, 홍해삼 추출물에 함유되어 있는 고형분을 제거하는 단계다.
The first filtration step (S103) is a step of filtering the mixture passed through the extraction step (S101), by filtering the red sea ginseng extract extracted through the extraction step (S101) with a filter paper, the solid content contained in the red sea ginseng extract It is a step to remove.
상기 가열단계(S105)는 상기 제1여과단계(S103)를 거쳐 제조된 홍해삼 추출물에 홍삼 농축액, 올리고당, 벌꿀, 효소처리스테비아, 구연산 및 한약재 추출물을 투입하여 혼합하고 가열하는 단계로, 상기 제1여과단계(S103)를 거쳐 제조된 홍해삼 추출물 85 내지 95 중량부에 홍삼 농축액 2 내지 4 중량부, 올리고당 0.5 내지 1 중량부, 벌꿀 0.5 내지 1 중량부, 효소처리스테비아 0.1 내지 0.5 중량부, 구연산 0.01 내지 0.1 중량부 및 한약재 추출물 5 내지 6 중량부를 혼합하고 70 내지 75℃의 온도에서 10 내지 20시간 동안 가열하여 이루어지는데, 이러한 가열단계(S105)를 통해 상기 성분들이 혼합되면서 상호작용을 통해, 맛이 우수하고, 영양소가 풍부하게 함유된 혼합물이 제조된다.
The heating step (S105) is a step of mixing and heating red ginseng concentrate, oligosaccharide, honey, enzyme treatment stevia, citric acid and herbal medicine extract to the red sea ginseng extract prepared through the first filtration step (S103), the first Red sea ginseng extract prepared through the filtration step (S103) 85 to 95 parts by weight of red ginseng concentrate 2 to 4 parts by weight, oligosaccharide 0.5 to 1 parts by weight, honey 0.5 to 1 parts by weight, enzyme treatment stevia 0.1 to 0.5 parts by weight, citric acid 0.01 To 0.1 part by weight and 5 to 6 parts by weight of the herbal extracts are mixed and heated for 10 to 20 hours at a temperature of 70 to 75 ℃, through the heating step (S105) while the ingredients are mixed through interaction, taste This excellent, nutrient-rich mixture is produced.
상기 제2여과단계(S107)는 상기 가열단계(S105)를 거친 혼합물을 여과하는 단계로, 상기 가열단계(S105)를 거친 혼합물을 여과지로 여과하여 상기 혼합물에 함유되어 있는 고형분을 제거하는 단계다.
The second filtration step (S107) is a step of filtering the mixture through the heating step (S105), the step of removing the solids contained in the mixture by filtering the mixture through the heating step (S105) with a filter paper. .
상기 살균단계(S109)는 상기 제2여과단계(S107)를 거친 혼합물을 고온가열하는 단계로, 상기 제2여과단계(S107)를 거친 혼합물을 80 내지 85℃의 온도에서 20 내지 40분 동안 가열하여, 상기 혼합물에 함유되어 있는 세균 등을 살균하는 단계다.
The sterilization step (S109) is a step of heating the mixture passed through the second filtration step (S107) at high temperature, and heating the mixture passed through the second filtration step (S107) at a temperature of 80 to 85 ° C. for 20 to 40 minutes. By, sterilizing the bacteria and the like contained in the mixture.
상기와 같이, 추출단계(S101), 제1여과단계(S103), 가열단계(S105), 제2여과단계(S107) 및 살균단계(S107)를 거쳐 이루어지는 홍해삼 진액의 제조방법은 사포닌이 다량 함유된 홍해삼 추출물이 첨가되어 지방제거, 면역력강화, 항암효과, 항당뇨, 항스트레스 및 고혈압예방 등에 탁월한 효과를 나타내며, 또한, 가공과정에서 영양소가 파괴되지 않아, 각종 영양소가 고르게 함유되어 있을 뿐만 아니라 우수한 맛과 풍미를 나타내고, 살균과정을 거쳐 보존기간이 길며, 보관이 용이하여, 남녀노소 누구나 편리하게 복용할 수 있는 홍해삼 진액을 제공한다.
As described above, the red sea ginseng extract prepared by the extraction step (S101), the first filtration step (S103), the heating step (S105), the second filtration step (S107) and sterilization step (S107) contains a large amount of saponin Extracted red sea ginseng extract has excellent effect on fat removal, immunity strengthening, anticancer effect, antidiabetic, anti stress and hypertension, etc. Also, nutrients are not destroyed during processing, and it contains various nutrients evenly. It provides taste and flavor, sterilization process, long shelf life, easy storage, and provides red sea ginseng extract that can be conveniently taken by men and women of all ages.
S101 ; 추출단계
S103 ; 제1여과단계
S105 ; 가열단계
S107 ; 제2여과단계
S109 ; 살균단계S101; Extraction step
S103; First filtration stage
S105; Heating step
S107; Second filtration stage
S109; Sterilization Stage
Claims (8)
Red sea ginseng extract, red ginseng concentrate, oligosaccharide, honey, enzyme treatment stevia, citric acid and herbal extracts, characterized in that consisting of herbal extracts.
상기 홍해삼 진액은 홍해삼 추출물 85 내지 95 중량부, 홍삼 농축액 2 내지 4 중량부, 올리고당 0.5 내지 1 중량부, 벌꿀 0.5 내지 1 중량부, 효소처리스테비아 0.1 내지 0.5 중량부, 구연산 0.01 내지 0.1 중량부 및 한약재 추출물 5 내지 6 중량부로 이루어지는 것을 특징으로 하는 홍해삼 진액.
The method according to claim 1,
The red sea ginseng extract is 85 to 95 parts by weight of red sea ginseng extract, 2 to 4 parts by weight of red ginseng concentrate, 0.5 to 1 parts by weight of oligosaccharide, 0.5 to 1 parts by weight of honey, 0.1 to 0.5 parts by weight of enzyme treatment stevia, 0.01 to 0.1 parts by weight of citric acid and Red sea ginseng extract, characterized in that consisting of 5 to 6 parts by weight of the herbal medicine extract.
상기 한약재추출물은 녹용 추출액, 영지 추출액, 복분자 추출액, 대추 추출액, 당귀 추출액, 구기자 추출액, 산사자 추출액, 오미자 추출액, 나한과 추출액 및 자몽 추출액으로 이루어진 그룹으로부터 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 홍해삼 진액.
The method according to claim 1 or 2,
The medicinal herb extract is red sea ginseng extract, characterized in that consisting of one or more selected from the group consisting of antler extract, ganoderma lucidum extract, bokbunja extract, jujube extract, Angelica extract, Gojija extract, Sansa extract, Schisandra chinensis extract, Nahan fruit extract and grapefruit extract.
상기 추출단계를 거친 혼합물을 여과하는 제1여과단계;
상기 제1여과단계를 거쳐 제조된 홍해삼 추출물에 홍삼 농축액, 올리고당, 벌꿀, 효소처리스테비아, 구연산 및 한약재 추출물을 투입하여 혼합하고 가열하는 가열단계;
상기 가열단계를 거친 혼합물을 여과하는 제2여과단계; 및
상기 제2여과단계를 거친 혼합물을 고온가열하는 살균단계;로 이루어지는 것을 특징으로 하는 홍해삼 진액의 제조방법.
Extracting red sea ginseng powder into purified water and heating it;
A first filtration step of filtering the mixture passed through the extraction step;
A heating step of mixing and heating red ginseng concentrate, oligosaccharide, honey, enzyme treatment stevia, citric acid, and herbal extracts to the red sea ginseng extract prepared through the first filtration step;
A second filtration step of filtering the mixture passed through the heating step; And
Method for producing red sea ginseng extract, characterized in that consisting of; sterilization step of heating the mixture passed through the second filtration step at high temperature.
상기 추출단계는 홍해삼분말 10 중량부에 정제수를 150 내지 250 중량부를 혼합하고 90℃의 온도에서 20 내지 30시간 동안 가열하여 이루어지는 것을 특징으로 하는 홍해삼 진액의 제조방법.
The method of claim 4,
The extraction step is a method for producing red sea ginseng extract, characterized in that by mixing 150 to 250 parts by weight of purified water to 10 parts by weight of red sea ginseng powder and heated for 20 to 30 hours at a temperature of 90 ℃.
상기 가열단계는 상기 제1여과단계를 거쳐 제조된 홍해삼 추출물 85 내지 95 중량부에 홍삼 농축액 2 내지 4 중량부, 올리고당 0.5 내지 1 중량부, 벌꿀 0.5 내지 1 중량부, 효소처리스테비아 0.1 내지 0.5 중량부, 구연산 0.01 내지 0.1 중량부 및 한약재 추출물 5 내지 6 중량부를 혼합하고 가열하여 이루어지는 것을 특징으로 하는 홍해삼 진액의 제조방법.
The method of claim 4,
The heating step is 2 to 4 parts by weight of red ginseng extract, 0.5 to 1 parts by weight of oligosaccharides, 0.5 to 1 parts by weight of honey, 0.5 to 1 parts by weight of enzyme treatment stevia 0.1 to 0.5 parts by weight to 85 to 95 parts by weight of red sea ginseng extract prepared through the first filtration step Part, a method for producing red sea ginseng extract, characterized in that the mixture is made by heating 0.01 to 0.1 parts by weight of citric acid and 5 to 6 parts by weight of the herbal extract.
상기 가열단계는 70 내지 75℃의 온도에서 10 내지 20시간 동안 이루어지는 것을 특징으로 하는 홍해삼 진액의 제조방법.
The method of claim 4,
The heating step is a method for producing red sea ginseng extract, characterized in that for 10 to 20 hours at a temperature of 70 to 75 ℃.
상기 살균단계는 80 내지 85℃의 온도에서 20 내지 40분 동안 이루어지는 것을 특징으로 하는 홍해삼 진액의 제조방법.The method of claim 4,
The sterilization step is a method for producing red sea ginseng extract, characterized in that made for 20 to 40 minutes at a temperature of 80 to 85 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120031620A KR20130109677A (en) | 2012-03-28 | 2012-03-28 | Stichopus japonicus red essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120031620A KR20130109677A (en) | 2012-03-28 | 2012-03-28 | Stichopus japonicus red essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20130109677A true KR20130109677A (en) | 2013-10-08 |
Family
ID=49631862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120031620A KR20130109677A (en) | 2012-03-28 | 2012-03-28 | Stichopus japonicus red essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20130109677A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042836A (en) * | 2020-09-05 | 2020-12-08 | 青岛海泽特生物科技有限公司 | Sea cucumber polypeptide liquid composite functional beverage and preparation method thereof |
-
2012
- 2012-03-28 KR KR1020120031620A patent/KR20130109677A/en active IP Right Grant
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042836A (en) * | 2020-09-05 | 2020-12-08 | 青岛海泽特生物科技有限公司 | Sea cucumber polypeptide liquid composite functional beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103540493B (en) | A kind of compound method of ganoderma lucidum tea wine | |
| CN103039789A (en) | Compound medlar and Chinese chestnut health-care food and preparation method thereof | |
| CN107348090B (en) | Ginseng candy capable of preserving health and tonifying kidney and preparation method thereof | |
| CN104304499A (en) | Hawthorn and walnut milk and preparation method thereof | |
| CN104187533A (en) | Healthcare beef soup flavoring and processing method thereof | |
| CN103271158B (en) | Health preserving cereal milk and preparation method thereof | |
| CN104171189A (en) | Ginseng-cordyceps militaris health tea and preparation method thereof | |
| CN106343300A (en) | Plant beverage with flos rosae rugosae and method for preparing plant beverage | |
| KR102042798B1 (en) | A method for preparing functional pills comprising extracts of natural materials | |
| CN105394680A (en) | Guiling jelly having skin improving effect and preparation method thereof | |
| KR101122586B1 (en) | Hang over beverage containing freeze-dring Abalone flesh and It's manufacturing method | |
| KR100994196B1 (en) | Method of preparing fermented liquid of garlic and chonggugjang | |
| CN105851374A (en) | Lemon ginger tea and preparation method thereof | |
| CN105154304A (en) | Black garlic vinegar and preparing method thereof | |
| CN104473169A (en) | Fish glue containing healthcare product and preparation method thereof | |
| KR20130109677A (en) | Stichopus japonicus red essence and preparation method thereof | |
| CN104770512A (en) | Western red ginseng tea preparation method | |
| CN104770787B (en) | A kind of preparation method of Radix Panacis Quinquefolii hippophae rhamnoides beverage | |
| CN103484301B (en) | Fruit wine containing Chinese chestnut and potato and production method thereof | |
| KR101381277B1 (en) | The wild rice gel containing ginseng | |
| CN110810829A (en) | Ginseng anti-fatigue enzyme and preparation method thereof | |
| KR101701637B1 (en) | Method for fermented ginseng using ginseng and rice bran and milk and lactic acid bacteria | |
| KR101800787B1 (en) | The manufacturing method of ginseng dried radish leaf rice | |
| KR101101167B1 (en) | Beverage containing red ginseng extracts | |
| KR102264978B1 (en) | Method for producing pear puree showing the effect of improving dysuria |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right |