KR20140066937A - Beverage with red ginseng and jujube and manufacturing method thereof - Google Patents
Beverage with red ginseng and jujube and manufacturing method thereof Download PDFInfo
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- KR20140066937A KR20140066937A KR1020120134090A KR20120134090A KR20140066937A KR 20140066937 A KR20140066937 A KR 20140066937A KR 1020120134090 A KR1020120134090 A KR 1020120134090A KR 20120134090 A KR20120134090 A KR 20120134090A KR 20140066937 A KR20140066937 A KR 20140066937A
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- concentrate
- jujube
- beverage
- red ginseng
- alcohol
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/606—Fructose
-
- 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
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 홍세미와 대추를 이용한 음료 조성물 및 그 제조방법에 관한 것으로, 보다 상세하게는 섭취시 맛을 개선하고, 가격이 저렴하며 쉽게 구할 수 있는 재료를 이용하여 누구나 쉽게 섭취할 수 있도록 상품화가 가능하도록 한 홍세미와 대추를 이용한 음료 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a beverage composition using a red bean and a jujube, and to a method for preparing the beverage. More specifically, the present invention improves the taste of the beverage and enables the beverage to be easily consumed The present invention relates to a beverage composition and a method for preparing the beverage using the same.
일반적으로 음주로 인하여 알콜이 체내에 흡수되어 축적된 에틸알콜이나, 알콜의 분해과정에서 발생하는 아세트알데히드 또는 술 자체에 함유된 극소량의 메틸알콜에 의해 간세포와 뇌세포가 손상을 입게되며, 체내에 상기 에틸알콜이나 아세트알데히드 또는 메틸알콜이 과다 축적되는 경우 체내의 신진대사 등에 장애가 발생하여 구토, 두통, 전신무력감, 피로감, 소화불량 등이 일어나고, 심한 경우 오한이나 복통, 위장장애등을 일으키는 숙취현상을 유발하게 된다.Generally, the alcohol is absorbed into the body due to alcohol, accumulates in the alcohol, or the acetaldehyde generated in the decomposition process of the alcohol or the alcohol contained in the alcohol itself, is damaged by the hepatic cells and the brain cells, In the case of excessive accumulation of ethyl alcohol, acetaldehyde or methyl alcohol, a disorder of the metabolism in the body occurs, resulting in vomiting, headache, general weakness, fatigue and indigestion. In severe cases, a hangover phenomenon such as chills, abdominal pain, .
상기와 같은 숙취현상으로 인해 바쁜 현대인들의 일상적인 생활이 제대로 이루어지지 않으며, 본인은 물론 본인과 관련 있는 타인에게 업무적으로 영향을 주거나, 본인과 관련이 없는 타인에게도 불쾌감을 주는 등 숙취를 원인으로 하는 부정적인 결과가 크게 나타나고 있다.Due to the hangover phenomenon mentioned above, the daily life of busy modern people is not achieved properly, and the person affects not only the person concerned but also others who are related to him or the person who is not related to him, The results of this study are as follows.
상기와 같은 숙취를 해결하기 위해 종래에는 간기능을 개선시키는 약재 등을 이용한 차나 음료 등을 섭취하거나, 뜨겁고 매운 해장국을 섭취하는 것이 일반적이었으나, 상기의 방법들은 그 효과가 검증된 바 없을 뿐만 아니라 특히 해장국을 섭취하는 것은 위에 부담을 주어 위암이 발생할 확률을 높이게 된다. 그래서 상기의 문제점들을 해결하기 위한 것으로 여러 가지 약재를 혼합하여 만든 음료들이 개발, 판매되고 있다. 예를 들면 특허 제10-0404979호에서는 오가피, 당귀, 천궁, 진피, 감초를 주원료로 하고, 여기에 홍삼, 구기자, 오미자, 동충하초 등을 넣어 만든 숙취해소용 음료 및 그 제조 방법을 제시하고 있으며, 다른 예로는 특허 10-0357324호에서는 쥐눈이콩, 갈근, 갈화, 팥, 녹두에서 추출된 추출액을 이용하여 숙취해소 음료를 만드는 방법을 제시하고 있다.In order to solve the above-mentioned hangover, conventionally, it has been common to take a tea or a drink using a medicinal drug or the like for improving liver function, or to take hot and spicy rice husk soup, but the above methods have not been proven effective Taking a meal is a burden on the stomach to increase the probability of stomach cancer. Therefore, in order to solve the above problems, beverages made by mixing various kinds of medicines are being developed and sold. For example, Patent No. 10-0404979 suggests a small-hangover beverage made from red ginseng, gugija, omiza, and cordyceps, and a method of manufacturing the same, wherein the main ingredients are ginger, angelica, In another example, Patent No. 10-0357324 suggests a method of making a hangover-eliminating beverage by using extracts extracted from bean curd, bean curd, crab, bean and mung bean.
상기한 바와 같이 숙취해소를 위해 여러 가지 약재를 이용하여 다양한 방법으로 숙취해소용 음료를 개발 및 제조하고 있으나, 첨가되는 재료들이 쉽게 구입할 수 있는 것이 아니라 전문 약방에서나 구입이 가능하고 가격도 비싸서 일반적으로 섭취할 수 있는 상품으로의 개발은 용이하지 않은 문제점이 있었다.
As described above, in order to solve the hangover, various kinds of medicines are used to develop and manufacture a small-sized beverage by hanging in various ways. However, the materials to be added are not easily available but can be purchased at specialized drug stores and are expensive. There is a problem that it is not easy to develop into a product that can be ingested.
한편, 홍세미는 홍삼의 제조과정에서 잔뿌리를 떼어낸 것을 말하는 것으로, 상기 홍세미는 홍삼의 잔뿌리이나 그 성분은 홍삼과 크게 다르지 않는 것으로, 배당체(glycosides), 인삼향성분(panacen), 폴리아세틸렌계 화합물, 함질소성분, 플라보노이드, 비타민(B군), 미량원소, 효소, 항산화물질과 유기산 및 아미노산 등이 함유되어 있으며, 중추신경에 대해서 진정작용과 흥분작용이 있고, 순환계에 작용하여 고혈압이나 동맥경화의 예방효과가 있으며, 조혈작용(造血作用)과 혈당치(血糖値)를 저하시켜 주고, 간을 보호하며, 항염(抗炎) 및 항종양작용(抗腫瘍作用)이 있고, 방사선에 대한 방어효과, 피부를 보호하며 부드럽게 하는 작용도 있는 것이다.The red ginseng root and its components are not significantly different from red ginseng. They are glycosides, ginseng aroma components (panacen), polyacetylene-based compounds (B group), trace elements, enzymes, antioxidants, organic acids and amino acids. It has sedative and excitatory action on the central nervous system and acts on the circulatory system to cause hypertension and arteriosclerosis (Hematopoietic effect) and blood glucose level (blood sugar level), protect the liver, have anti-inflammatory and antitumor action (anti-tumor effect), have a protective effect against radiation It also protects and softens the skin.
상기된 효능을 보기 위해서는 물에 넣고 끓인 물을 장기간 마셔야 하는 것으로, 현재는 한약재 판매점 또는 건자재 판매점에서 홍세미를 무게 단위로 구매한 후 이를 적정량 물에 넣고 끓인 후 이를 식혀서 마시고 있는 실정이다.In order to see the above-mentioned effect, it is necessary to drink boiled water for a long time in the water, and now, it is in the market of Chinese herbal medicine or building materials purchasing the herbal medicine in weight unit, boiling it in an appropriate amount of water, and cooling it.
그러나 상기된 방법은 홍세미를 한번에 많은 량씩 구매하여야 하는 불편이 따르고, 또한 홍세미를 물에 직접 넣고 끓이게 되므로, 홍세미에서 미세한 분말이 배출되게 되어 물의 탁도가 떨어지는 문제가 발생되는 한편 홍세미만 넣고 끓이게 되면 씁쓸한 맛이 나게 되어 장복하는데 맛이 떨어지는 문제점이 있었다.However, the above-mentioned method inconveniences the necessity of purchasing a large quantity of red liquor at a time, and since the red liquor is directly boiled in water, fine powder is discharged from the red liquor, and the turbidity of the water is lowered. There is a bitter taste, and there is a problem that the taste tends to be consumed.
본 발명의 목적은 상기한 문제점을 해결하기 위한 것으로, 홍세미의 섭취시 맛을 개선하여 쉽게 섭취가 가능하도록 하면서 가격이 저렴하고 쉽게 구할 수 있는 재료를 이용하여 누구나 쉽게 섭취할 수 있도록 한 홍세미와 대추를 이용한 음료 조성물 및 그 제조방법을 제공하는 데 있다.It is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to improve the taste, And a method for producing the same.
상기한 목적을 달성하기 위한 본 발명의 특징은, 홍세미 농축액 : 500~2000 mg , 구기자 농축액: 100~500 mg, 당귀 농축액 : 100~500 mg, 계피 농축액 : 100~1000 mg, 대추 농축액 : 500~2000 mg, 과당 : 10~100g, 구연산 100~1000 mg 을 첨가하고, 나머지는 물을 첨가하여 총부피 1000ml로 구성되는 것을 특징으로 하는 홍세미와 대추를 이용한 음료 조성물에 있다.In order to accomplish the above object, the present invention provides a method for producing a flavor enhancer, comprising the steps of: (1) preparing a flavor enhancer concentrate comprising 500 to 2000 mg of concentrate, 100 to 500 mg of concentrate, 100 to 500 mg of concentrate, 100 to 1000 mg of concentrate, 2000 mg, fructose: 10-100 g, citric acid: 100-1000 mg, and the remainder is water, and the total volume is 1000 ml.
그리고, 본 발명의 다른 특징은 홍세미, 구기자, 당귀, 계피, 대추를 각각 저온 열수 추출한 후 농축한 농축액을 준비하는 과정과; 상기에서 추출 후 농축된 홍세미 농축액 : 500~2000mg , 구기자 농축액: 100~500 mg, 당귀 농축액 : 100~500 mg, 계피 농축액 : 100~1000 mg, 대추 농축액 : 500~2000 mg, 과당 : 10~100g, 구연산 100~1000 mg에 물을 첨가하여 총부피 1000ml로 혼합하는 과정; 을 포함하여 구성되는 것을 특징으로 하는 홍세미와 대추를 이용한 음료 제조 방법에 있다.In another aspect of the present invention, there is provided a process for preparing a concentrated liquid concentrate obtained by extracting hot water, hot water, gugija, angelica, cinnamon, and jujube, respectively, at low temperature; 100 to 500 mg of the concentrate of the ginseng concentrate; 100 to 1000 mg of the concentrate of the ginseng concentrate; 500 to 2000 mg of the jujube concentrate; 10 to 100 g of the fructose concentrate; , Adding 100-1000 mg of citric acid to water and mixing to a total volume of 1000 ml; The present invention also provides a method for preparing beverages using the jujube and jujube.
상기 저온 열수 추출과정에서 각 재료별로 라파아제와 프로테아제를 첨가하여 저온 열수 추출한다.
In the low-temperature hot water extraction process, low-temperature hot water extraction is performed by adding a rapa agent and a protease to each material.
본 발명의 홍세미와 대추를 이용한 음료조성물 및 그 제조방법에 의하면, 종래 맛이 좋지 않아 활용에 어려움이 있었던 홍세미를 이용하면서 맛, 향 및 전반적인 기호도가 높은 음료를 제조할 수 있으므로, 홍세미의 활용도가 향상되는 효과가 있고, 재료가 구하기 쉬운 것들이라서 홍세미를 이용한 음료의 대량 생산이 가능하게 되는 효과가 있다.According to the beverage composition using the red bean and jujube of the present invention and the method of producing the same, it is possible to produce a beverage having a high taste, aroma, and general taste using the red bean which has been difficult to use due to its poor taste, There is an effect that the beverage can be mass-produced using the red bean because the materials are easy to obtain.
또한, 본 발명의 홍세미와 대추를 이용한 음료는 급성 에탄올 섭취 시 효과적으로 혈중 에탄올을 제거하는 것으로 판단되어, 알코올의 독성으로부터 간 조직을 보호하는 숙취해소용 음료로 이용이 가능한 효과가 있다.In addition, the beverage using the red pepper and the jujube of the present invention is considered to effectively remove ethanol from the blood when the acute ethanol is consumed, and thus the beverage can be used as a small-hangover beverage for protecting liver tissue from toxicity of alcohol.
아울러, 본 발명의 음료는 항산화효과가 우수하여, 건강 기능성 음료로 활용이 가능하다.In addition, the beverage of the present invention has an excellent antioxidative effect and can be used as a health functional beverage.
도 1은 본 발명에 따른 홍세미와 대추를 이용한 음료르 나타내는 사진Fig. 1 is a photograph showing the drink using the red pepper and the jujube according to the present invention
이하 본 발명의 실시예를 첨부한 도면을 참조하여 설명한다.
Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.
I. 시료조제I. Sample preparation
홍세미는 금산에서 구입한 것으로 건조 후, 50g에 500ml의 증류수를 가하여, 50℃의 온도에서 2시간 동안 교반한 다음, 추출기에 넣어 50℃의 온도에서 4시간 동안 추출한 후 추출액은 여과지 (Whatman No.3 England)를 사용하여 여과하고 rotary vacuum evaporator (BUCHI Rotavapor R-205, Switzerland)로 감압농축하여 사용하였다.
Hong Se-mi is purchased from Geumsan After drying, 500 ml of distilled water was added to 50 g of the solution, which was stirred at a temperature of 50 ° C. for 2 hours. The solution was then extracted in an extractor at 50 ° C. for 4 hours. The extract was filtered using a filter paper (Whatman No.3 England) And concentrated under reduced pressure using a rotary vacuum evaporator (BUCHI Rotavapor R-205, Switzerland).
구기자, 당귀, 계피, 대추는 국내산으로 각각 15g씩에 600ml의 증류수를 가하여, 50℃의 온도에서 2시간 동안 교반한 다음, 추출기에 넣어 50℃의 온도에서 4시간 동안 추출한 후 추출액은 여과지 (Whatman No.3 England)를 사용하여 여과하고 rotary vacuum evaporator (BUCHI Rotavapor R-205, Switzerland)로 감압농축하여 사용하였다. 600 ml of distilled water was added to each 15 g of Gugija, Angelicae, Cinnamon, and Jujube, and the mixture was stirred at a temperature of 50 ° C for 2 hours. The mixture was then extracted with an extractor at 50 ° C for 4 hours. No.3 England) and concentrated under reduced pressure using a rotary vacuum evaporator (BUCHI Rotavapor R-205, Switzerland).
한편, 상기 저온 열수 추출과정에서 각 재료별로 라파아제와 프로테아제를 재료총중량에 대하여 각각 0.1중량% 첨가하여 저온 열수 추출하였으며, 이와 같이 추출과정에서 라파아제와 프로테아제를 첨가할 경우 추출수율이 85~90%로서, 일반적인 추출수율 60~70%에 비하여 추출수율이 크게 개선됨을 알 수 있다.Meanwhile, in the low-temperature hot water extraction process, 0.1% by weight of rapamase and protease were added to the total weight of each material for low-temperature hot water extraction, and the extraction yield was 85 to 90% when rapaase and protease were added during the extraction process. %, The extraction yield is remarkably improved as compared with the general extraction yield of 60 to 70%.
상기한 바와 같이 재료를 준비한 후 각각 홍세미 농축액 : 1000 mg , 구기자 농축액: 200 mg, 당귀 농축액 : 200 mg, 계피 농축액 : 500 mg, 대추 농축액 : 1000 mg, 과당 : 50g, 구연산 500mg을 첨가하고, 나머지는 물을 첨가하여 총부피 1000ml의 시료를 제조한다.After the materials were prepared as described above, 1000 mg of the red liquor concentrate, 200 mg of the red liquor concentrate, 200 mg of the red liquor concentrate, 200 mg of the cinnamon concentrate, 1000 mg of the jujube concentrate, 50 g of fructose and 500 mg of citric acid were added, Water is added to prepare a sample having a total volume of 1000 ml.
구체적으로는 상기 재료들 중 우선 액상 과당에 홍세미, 구기자, 당귀, 계피, 대추, 구연산을 첨가하여 혼합하는데 구연산은 총첨가량의 70%만 첨가하여 20분간 교반하고, 이후 나머지 구연산 30%를 첨가하여 15분 더 교반한 후, 1㎛ 면사 필터 6개를 통과시켜 97℃에서 10초간 살균하고, 다시 1㎛ 필터를 이용하여 여과 후 88 ±2℃에서 용기에 충진 후 밀봉하고 80℃에서 12분간 홀딩하여 살균한다.More specifically, 70% of the total amount of citric acid was added to the mixture, and the mixture was stirred for 20 minutes. Then, 30% of the remaining citric acid was added to the mixture. After further stirring for 15 minutes, the mixture was passed through 6 pieces of 1 μm filter, sterilized at 97 ° C. for 10 seconds, filtered again using a 1 μm filter, filled in a container at 88 ± 2 ° C., sealed, held at 80 ° C. for 12 minutes Lt; / RTI >
이와 같이 제조된 홍세미와 대추를 이용한 음료는 도 1에 나타내는 바와 같이 갈색을 가지며, 하기에서 시료 1이라 한다.
As shown in Fig. 1, the beverage using the thus prepared red wine and jujube has a brown color and is referred to as Sample 1 below.
그리고, 시료 2는 상기 시료 1에서 과당과 구연산을 첨가하지 않은 것이다.
In Sample 1, fructose and citric acid were not added.
IIII . 평가방법 및 결과. Evaluation method and result
1. 관능평가1. Sensory Evaluation
관능평가는 계명대학교 식품가공학 전공 학생 및 연구원에게 관능검사에 필요한 훈련과정을 거치게 한 후 신뢰성과 실험에 대한 관심도 등을 고려하여 10명을 관능요원으로 최종 선발하여 관능검사를 실시하였다. 한방수의 조성물을 달리하여 제조한 시료 1, 2를 각각 제공하여 맛(taste), 향(flavor), 색 (color) 그리고 전반적인 기호도(overall acceptability)에 대하여 각 항목별로 최저 1점, 최고 7점으로 7점 기호도 척도법으로 평가하였다.
Sensory evaluation was carried out by students and researchers of food engineering department of Keimyung University, and 10 students were selected as sensualists and tested for sensory evaluation in consideration of reliability and interest in experiment. Samples 1 and 2 prepared by varying the composition of one part of water were each provided to give a minimum score of 1 point and a maximum score of 7 points for taste, flavor, color and overall acceptability And were evaluated by 7 point Likelihood Scale.
그 결과, 홍삼한방수 음료의 관능적 특성에 대한 결과는 표 1에 나타내었다. 홍삼한방수 음료에 대한 시료1, 2의 경우 모든 관능값에서 유의적인 차이는 보이지 않았으나, 시료 1의 경우 맛, 향 및 전반적인 기호도가 높음을 알 수 있었고, 색의 경우 시료 2에서 시료 1보다 높은 관능값을 보였다. 시료 1의 경우 과당 및 구연산이 첨가되어 맛, 향, 전반적인 기호도에서 다소 높은 관능 값을 보인 것으로 생각된다. 따라서 시료 1(홍삼한방수-선정)이 관능평가에서 우수하여 향후 제품화가 가능하리라 여겨진다. As a result, the results of the sensory characteristics of the waterproof beverages of red ginseng are shown in Table 1. In the case of samples 1 and 2, no significant difference was found in all the sensory values of the water-proof beverages of red ginseng, but the taste, flavor and general preference of sample 1 were higher than those of sample 1, Sensory values were shown. In the case of sample 1, fructose and citric acid were added, and it was considered that the sensory value was somewhat higher in taste, aroma and overall acceptability. Therefore, it is considered that the sample 1 (red ginseng waterproofing - selected) is excellent in sensory evaluation and can be commercialized in the future.
한편, 본 발명의 홍삼한방수 음료는 도 1에 나타내는 바와 같이 옅은 갈색을 나타낸다.
On the other hand, the red ginseng waterproof beverage of the present invention shows a light brown color as shown in Fig.
2. 실험동물 및 혈중 알코올 분석2. Experimental animal and blood alcohol analysis
동물은 생후 6주령 된 체중 200 g 내외의 웅성 Sprague Dawley rat를 ㈜오리엔트(Daegu, Korea)로부터 구입하여 일정한 조건 (온도: 22±2℃, 습도:50±5%, 명암: 12시간 light/dark cycle)으로 일주일간 적응시킨 후, 각 5마리씩 정상군 (Normal), 알코올투여군 (Alcohol), 알코올+홍삼한방수 음료 투여군 (AR)으로 나누어 실험하였다. Rat는 실험 전 18시간 동안 절식시켰으며, 이때 물은 제한 없이 공급하였다. 알코올+홍삼한방수 음료투여군은 알코올 투여 30분전에 400 mg/kg의 홍삼한방수 음료를 경구투여 하였으며, 이때 정상군 및 알코올투여군은 홍삼한방수 음료 대신 증류수를 경구투여 하였다. 알코올 투여는 30% 주정을 체중 kg당 3 g 수준으로 1회 경구투여 하였고, 정상군은 알코올 대신 증류수를 경구투여 하였다. Male Sprague Dawley rats weighing 200 g at 6 weeks of age were purchased from Orient (Daegu, Korea) under constant conditions (temperature: 22 ± 2 ℃, humidity: 50 ± 5% (alcohol) + alcohol and red ginseng waterproof beverages (AR) were administered to each group of 5 rats. Rat was fasted for 18 hours before the experiment, in which water was supplied without restriction. In the group receiving alcoholic beverages and red ginseng water-soluble beverages, oral water-soluble beverages of 400 mg / kg of red ginseng were orally administered 30 minutes before alcohol administration. Ordinary water and alcoholic beverages were administered orally instead of red ginseng waterproof drink. Alcohol was administered orally once at a level of 3 g per kg body weight of 30% alcohol, and in the normal group, distilled water was orally administered instead of alcohol.
알코올 농도 측정을 위해 알코올 투여 후 0분, 30분, 2시간 후에 꼬리정맥으로 채혈하였다. 채취한 혈액은 4℃, 2,500×g에서 15분간 원심분리 하여 혈청을 얻고, 즉시 -80℃의 초저온냉동고에서 넣어 급속동결시켜 보관하였다. 혈중 알코올 농도 측정을 하기 위해 Ethanol assay Kit (Milpitas, USA)를 사용하여 측정하였다.
Blood was collected from the tail vein at 0, 30, and 2 hours after the alcohol administration to measure the alcohol concentration. The collected blood was centrifuged at 2,500 × g at 4 ° C for 15 minutes to obtain serum, which was immediately stored in an ultra-low temperature freezer at -80 ° C for quick freezing. Ethanol assay kit (Milpitas, USA) was used to measure blood alcohol level.
그 결과 대조군 즉 정상군은 처리 시간에 따른 차이 없이 혈중 알코올 농도가 일정한 값을 나타내었고, 알코올 투여군(alcohol)에서는 알코올 투여 후 0분에서 혈중 알코올 농도가 대조군과 큰 차이가 없었으나, 30분에 가장 높은 혈중 알코올 농도를 나타내다가 시간이 경과할수록 대사과정에 의해 알코올 함량이 낮아짐을 알 수 있었다. 홍삼한방수 음료 투여군 (AR)에서는 알코올 투여 후 0분에서 혈중 알코올 함량이 대조군과 큰 차이가 없었으나 30분 후 알코올 투여군보다 혈중 알코올 함량이 유의적으로 낮은 결과를 나타냈고, 2시간 이후에는 대조군과 같은 수준으로 혈중 알코올 함량이 감소되는 결과를 확인할 수 있었다.As a result, the blood alcohol concentration of the control group, that is, the normal group, showed a constant value without any difference according to the treatment time. In the alcohol administration group, the blood alcohol concentration was not significantly different from the control group at 0 minutes after the alcohol administration, The highest blood alcohol concentration was found, and the alcohol content was decreased by the metabolic process with time. In the red ginseng (AR) treated group, the blood alcohol content was not significantly different from the control group at 0 minutes after the alcohol administration, but the blood alcohol content was significantly lower than that of the alcohol administration group after 30 minutes, And the blood alcohol content was decreased to the same level.
따라서 본 발명의 홍세미를 이용한 홍삼한방수 음료는 급성 에탄올 섭취 시 효과적으로 혈중 에탄올을 제거하는 것으로 생각되어, 알코올의 독성으로부터 간 조직을 보호하는 숙취해소용 소재로의 개발 가능성이 있을 것으로 사료된다.
Therefore, it is considered that the water-soluble red ginseng drink using the red ginseng of the present invention effectively removes the ethanol in the blood when the acute ethanol is consumed, and thus it is considered that there is a possibility of developing a hangover material for protecting the liver tissue from the toxicity of alcohol.
3. 3. DPPHDPPH 결과 result
α-α-α-α- DiphenylDiphenyl -β--β- picrylhydrazylpicrylhydrazyl ( ( DPPHDPPH ) ) radicalradical 소거활성 Scavenging activity
홍세미 추출물 및 홍세미를 포함한 본 발명의 재료추출물(홍세미+ 한방추출물)에 대한 DPPH 라디칼 소거능은 Yoshikawa 등의 방법에 의해 다음과 같이 측정하였다. 0.1M의 초산 완충액(pH 5.5)에 시료 및 0.2mM DPPH(1,1-diphenyl-2-picryhydrazyl)용액을 가하여 10초간 진탕한 후 37℃에서 30분간 반응시킨 다음, 이 반응액을 분광광도계(Spectronic GENESYS 5, MILTON ROY)를 사용하여 517nm에서 흡광도를 측정하였다.The DPPH radical scavenging ability of the extract of the present invention including red ginseng extract and ginseng extract (red ginseng extract + herbal extract) was measured by Yoshikawa et al. As follows. A sample and 0.2 mM DPPH (1,1-diphenyl-2-picryhydrazyl) solution were added to a 0.1 M acetic acid buffer solution (pH 5.5), shaken for 10 seconds and reacted at 37 ° C for 30 minutes. The reaction solution was analyzed with a spectrophotometer Absorbance was measured at 517 nm using Spectronic GENESYS 5, MILTON ROY.
상기에서 DPPH) radical 소거활성은 통상 50%이상일 경우 항산화활성이 우수한 것으로 알려져있는데, 본 발명의 음료는 최하 58.9%로서 항산화활성이 우수함을 알 수 있다.The above DPPH radical scavenging activity is generally known to be excellent in antioxidative activity when it is 50% or more, and the beverage of the present invention has a lowest antioxidative activity of 58.9%.
Claims (3)
상기에서 추출 후 농축된 홍세미 농축액 : 500~2000mg , 구기자 농축액: 100~500 mg, 당귀 농축액 : 100~500 mg, 계피 농축액 : 100~1000 mg, 대추 농축액 : 500~2000 mg, 과당 : 10~100g, 구연산 100~1000 mg에 물을 첨가하여 총부피 1000ml로 혼합하는 과정;
을 포함하여 구성되는 것을 특징으로 하는 홍세미와 대추를 이용한 음료 제조 방법.Preparing a concentrate by extracting low-temperature hot water from red ginseng, gugija, angelica, cinnamon and jujube, respectively;
100 to 500 mg of the concentrate of the ginseng concentrate; 100 to 1000 mg of the concentrate of the ginseng concentrate; 500 to 2000 mg of the jujube concentrate; 10 to 100 g of the fructose concentrate; , Adding 100-1000 mg of citric acid to water and mixing to a total volume of 1000 ml;
The method of claim 1, wherein the juice is juice.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105249324A (en) * | 2015-10-09 | 2016-01-20 | 宁夏厚生记食品有限公司 | Lycium barbarum composite fruit chip and manufacturing technology thereof |
| CN105475772A (en) * | 2014-09-25 | 2016-04-13 | 赵军 | Method for increasing antioxidant value of wolfberry fruit juice |
| CN108041391A (en) * | 2018-01-30 | 2018-05-18 | 吉林修福源生物科技有限责任公司 | A kind of Black people join theanine drink and preparation method thereof |
| CN109247468A (en) * | 2017-07-16 | 2019-01-22 | 潘展辉 | A kind of logical cardiovascular and cerebrovascular plant beverage of wind-dispelling |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475772A (en) * | 2014-09-25 | 2016-04-13 | 赵军 | Method for increasing antioxidant value of wolfberry fruit juice |
| CN105249324A (en) * | 2015-10-09 | 2016-01-20 | 宁夏厚生记食品有限公司 | Lycium barbarum composite fruit chip and manufacturing technology thereof |
| CN109247468A (en) * | 2017-07-16 | 2019-01-22 | 潘展辉 | A kind of logical cardiovascular and cerebrovascular plant beverage of wind-dispelling |
| CN108041391A (en) * | 2018-01-30 | 2018-05-18 | 吉林修福源生物科技有限责任公司 | A kind of Black people join theanine drink and preparation method thereof |
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