KR20150073916A

KR20150073916A - the manufacture method of mixed liquor of schizandra berries extracts

Info

Publication number: KR20150073916A
Application number: KR1020150083288A
Authority: KR
Inventors: 김병균
Original assignee: 김병균
Priority date: 2015-06-12
Filing date: 2015-06-12
Publication date: 2015-07-01
Also published as: KR101564204B1

Abstract

The present invention relates to a method for manufacturing Schizandra berry mixed extract beverage. The method includes: (S1) a dried Schizandra washing step of washing dried Schizandra berries and removing water therefrom; (S2) a Schizandra berry soaking and filtering step of infusing 1 part by weight of dried Schizandra berries with respect to 5 parts by weight of water at room temperature for 24-48 hours by soaking the dried Schinzandra berries in water, and obtaining only Schizandra berry extract liquid by filtering a mixture of the Schizandra berries and the water; (S3) a bulb root grinding step of grinding or crushing bulb roots selected from ginseng, Liriope platyphylla roots, and Codonopsis lanceolata; (S4) a bulb root soaking step of producing Schizandra berry mixed extract liquid including ingredients of bulb roots by soaking 3-5 parts by weight of ground or crushed bulb roots in 40 parts by weight of the Schizandra berry extract liquid for 24-30 hours and then removing the settled bulb roots; (S5) a sugar addition and agitation step of mixing and agitating 172-188 parts by weight of sugar ingredients with respect to 200 parts by weight of the Schizandra berry extract liquid; and (S6) a low temperature ripening step of ripening the Schizandra berry extract liquid including sugar at 3-5°C for 3-5 days. The Schizandra berry mixed extract beverage has sweetness of 45-55 brix resulted from added sugar. People, regardless of age and gender, can drink the Schizandra berry mixed extract beverage. The Schizandra berry mixed extract beverage has active ingredients of Schizandra berries and ingredients of bulb roots and thus is beneficial to a human body.

Description

[0002] The production method of mixed liquor of schizandra berries extracts

The present invention relates to a method for producing an Omija mixed extract beverage, comprising the steps of: washing a dried ozonizer and removing water; (S2) of immersing and sieving Omija in which 5 parts by weight of water is immersed in 1 part by weight of Gunzimiza for 24 hours to 48 hours at room temperature to filter out the filtrate to remove only the Omija extract; Crushing or crushing the bulbs selected from the root, crustacean root, and crustacean root (S3); 3 to 5 parts by weight of crushed or crushed bulbs were immersed in 40 parts by weight of an extract of Omija at 60 to 70 DEG C for 24 to 30 hours to extract the bulb components into the bulb extract, A bulb immersion step (S4) constituting the mixed extract; A sugar and stirring step (S5) in which 172 to 188 parts by weight of sugar components are mixed and stirred with respect to 200 parts by weight of the mixed extract of Omija; The mixed extract of the omija mixed extract is aged at a temperature of 3 to 5 캜 for 3 to 5 days. In this low temperature aging step (S6), the preparation of the omija mixed extract is completed. Because it has ~ 55 Bricks, it is easy for men and women to drink a little bit, Omiza mixed extract drink is beneficial to the human body by the effective ingredients of bulb and bulb components.

Generally, omija is a fruit of Omija tree with a dark red color of about 1 cm in diameter, and it has five flavors of sweet, sour, bitter, salty, and spicy taste.

For example, Korean Patent Registration No. 0706033 discloses a product obtained by extracting an omza fermented sugar solution and a pomegranate juice of the same sugar content in an amount of 6: 4 to 8 : 2 (v / v), and the Omija fermented sugar solution is prepared by mixing the prepared Omija and saccharides in a ratio of 6: 4 to 4: 6 (w / w) The content of the 'omija beverage composition' which is obtained by fermenting the oocyte for 20 to 50 days at a temperature of 0 ° C. to 20 ° C. for 20 to 50 days and then subjecting it to juice filtration and filtration is disclosed in Korean Patent Registration No. 0531740, The cleaned omija was immersed in distilled water so that the active ingredient contained in the omija was considered, and only the concerned liquid was cooled to a temperature of -4 캜 to -8 캜 to freeze the omija solution and the distilled water There is also information published for "Omija concentrate extraction method, to the one to get the Schisandra concentrate to several times the step of separating the water with the particles and the liquid freezes Omija using the difference to remove water content.

In addition, the above-mentioned Omiza is known to be effective for digestive system such as stomach, liver, lung, etc. In addition, it is known that it is good for fatigue recovery, immunity increase, dementia, stress, sight, hangover and the like. Because it is abundant, it helps to relieve fatigue and relieve thirst, improves blood vessel disease, contains low calorie, various vitamins and nutrients, and is said to be good for dieting. Omija is a nourishing tonic to increase physical fitness, relieve fatigue, relieve asthma , And it is known that it has the effect of brightening the eyes. As exemplified above, various extraction methods using an omiza having various effects have been published. Such omiza is extracted with the ingredients of Omija, It is necessary to develop into an advantageous and easy-to-eat beverage.

Accordingly, the present invention relates to a method for washing dry humectants and removing water from the dry humectants (S1); (S2) of immersing and sieving Omija in which 5 parts by weight of water is immersed in 1 part by weight of Gunzimiza for 24 hours to 48 hours at room temperature to filter out the filtrate to remove only the Omija extract; Crushing or crushing the bulbs selected from the root, crustacean root, and crustacean root (S3); 3 to 5 parts by weight of crushed or crushed bulbs were immersed in 40 parts by weight of an extract of Omija at 60 to 70 DEG C for 24 to 30 hours to extract the bulb components into the bulb extract, A bulb immersion step (S4) constituting the mixed extract; A sugar and stirring step (S5) in which 172 to 188 parts by weight of sugar components are mixed and stirred with respect to 200 parts by weight of the mixed extract of Omija; The mixed extract of the omija mixed extract is aged at a temperature of 3 to 5 캜 for 3 to 5 days. In this low temperature aging step (S6), the preparation of the omija mixed extract is completed. It has a brick of ~ 55, so it is easy to drink for both boys and girls, and the effective component of bulb and the bulb component will provide a beneficial omija mixed extract beverage for the human body.

After the low-temperature aging step (S6), the aged omija mixed extracted beverage is filtered and sealed in a sealed container, and the sealed container is filled with fresh ginseng and filtered to seal the omija mixed extract (S7) is added to further extract the components of the ginseng to be imprinted into a health drink from the outside.

Accordingly, the present invention relates to a method for washing dry humectants and removing water from the dry humectants (S1); (S2) of immersing and sieving Omija in which 5 parts by weight of water is immersed in 1 part by weight of Gunzimiza for 24 hours to 48 hours at room temperature to filter out the filtrate to remove only the Omija extract; Crushing or crushing the bulbs selected from the root, crustacean root, and crustacean root (S3); 3 to 5 parts by weight of crushed or crushed bulbs were immersed in 40 parts by weight of an extract of Omija at 60 to 70 DEG C for 24 to 30 hours to extract the bulb components into the bulb extract, A bulb immersion step (S4) constituting the mixed extract; A sugar and stirring step (S5) in which 172 to 188 parts by weight of sugar components are mixed and stirred with respect to 200 parts by weight of the mixed extract of Omija; The mixed extract of the omija mixed extract is aged at a temperature of 3 to 5 캜 for 3 to 5 days. In this low temperature aging step (S6), the preparation of the omija mixed extract is completed. Since it has a brick of ~ 55, it is easy to drink for both boys and girls, and the Omiza mixed extract drink has a beneficial effect on the human body by the effective ingredient of bulb and bulb component.

After the low-temperature aging step (S6), the aged omija mixed extracted beverage is filtered and sealed in a sealed container, and the sealed container is filled with fresh ginseng and filtered to seal the omija mixed extract (S7) is further added to extract the components of fresh ginseng, which is more beneficial to the human body, and the fresh ginseng of the sealed container has an effect of imprinting into a health drink from the outside.

A flowchart according to the method for producing an Omija mixed extract of the present invention.

A method for manufacturing an omija mixed extract beverage according to the present invention will be described with reference to the flowchart of Fig. 1, wherein the step of washing the egg omijis (S1) is a step of washing the egg omija and removing water, Clean the Omija thoroughly to remove foreign matter and dust, and dehydrate to remove water.

In the step of dipping and smoothing Omiza (S2), it is immersed in water having a weight five times the weight of Gunzomiza and Gunzomisan, so that the Omiza ingredient is taken into water and the ozza is filtered. To 5 parts by weight of dry weight, 1 part by weight of hazelnut is mixed. For example, 2 kg of water is mixed with 0.4 kg of dry matter.

The upper part of the container for receiving the water immersed in Omiza is covered with a lid or the like so as to prevent dust from entering, and it takes about 24 to 48 hours at room temperature. When the Omiza is sufficiently extracted into water, Using a filter body, the called omiza is removed and only the omija extract is obtained.

Next, the bulb preparation and crushing step (S3) is a step of thoroughly washing the bulbs such as ginseng root, roots and roots, preparing the water to be removed, and preparing the bulbs finely with a grinder. (Ginseng ginseng, ginseng ginseng), goat ginseng (red ginseng), red ginseng, ginseng ginseng, ginseng roots, and roots. These bulbs are cut through the crusher or crusher as much as possible, or crushed and crushed. do.

Also, the bulb-immersion step S4 is a step of immersing 3 to 5 parts by weight of crushed or crushed bulbs and 40 parts by weight of an extract of Omija at 60 to 70 DEG C for 24 to 30 hours to extract the bulb components into the Schizandra chinensis extract, The Schizandra chinensis extract is maintained at a temperature of 60 to 70 ° C in advance and finely crushed or crushed bulbs are prepared by sieving to 3 to 5 parts by weight of crushed or crushed bulbs and 40 parts by weight of Schizandra chinensis extract, Or 0.2 kg of crushed bulbs are put into a sieve and the sieve is immersed in 2 kg of Schizandra chinensis extract. In this immersion process, the bulb ingredient is extracted while keeping the Schizandra chinensis extract at 60 to 70 ° C, When the components are extracted into the extract of Omija, the extract of Omija extract is mixed with the components of the bulb.

In the step of adding sugar (S5), sugar is added to the mixed extract of Omija and stirred at a high temperature. 172 to 188 parts by weight of sugar components are mixed with 200 parts by weight of the mixed extract of Omija extract, (Sugar) (white sugar, brown sugar, and sulfur sugar), sugar, oligosaccharide, starch syrup, honey, syrup, and the like are used as sugar components. .

On the other hand, in the bulb-dipping step (S4), the omija mixed extract solution containing the bulb component at a temperature of 60 to 70 DEG C is kept at the temperature of 45 to 50 DEG C, And the sugar component is completely dissolved in the mixed extract of Omija through stirring at such a high temperature. The Omija extract has a sugar content of about 5 to 8 Bricks, but the addition of sugar components and stirring The resulting Omija blend extract or Omija blend extract has a Brix of 45-55.

The low temperature aging step S6 is a step of aging the added omija mixed extract solution at a low temperature and aging the omija mixed extract solution at a low temperature aging height (refrigerator) of 3 to 5 DEG C for about 3 to 5 days. After the low temperature aging step (S6), the omija mixed extract is aged with an omija mixed extract having 45 to 55 Bricks.

Finally, the packing step (S7) is a step of packing the aged mixed extract of Omiza into a hermetically sealed container. The hermetically sealed container can be a bottle, a pack, a plastic or other hermetically sealed container. Filtration is preferable. When the transparent bottle is used as a sealed container, the freshly-washed fresh ginseng is put into a bottle, and the Omija mixed extract is injected and sealed. When the Omija mixed extract is packed in the sealed container, And can be imprinted as a healthier food because the fresh ginseng is visible from the outside (visibility). In the packaging step (S7) of packaging the Omiza mixed extract in the sealed container, the Omiza mixed extract beverage .

The thus prepared mixed drink of Omija is packed in a sealed container and can be easily harvested anytime and anywhere. It is beneficial to the human body by drinking together the ingredients of the omisza effective ingredient and the bulb ingredient, that is, It is a health drink that is convenient to eat for both sexes while supplying sugar to the human body.

In the next [Image 01], a clear bottled ginseng and omija mixed drink is packed. In the next [Image 02], a commercial omija mixed drink is packaged.

[Image 01]

[Image 02]

For reference, the effects of Omija, Samjang, Mukmundong roots, and Dodok roots contained in Omiza mixed drink are as follows. First, Omija is a dark red color with a diameter of about 1 cm and is a fruit of Schizophyllum, and has a sweet, sour, bitter, · Five flavors of spicy taste are called Omiza. Omiza is known to be effective for digestive system such as stomach, liver and lung. It is also known to be good for fatigue recovery, immunity improvement, dementia, stress, sight, Omija is rich in organic acids such as tartaric acid and malic acid. It helps to relieve fatigue and relieve thirst, improves blood vessel disease, contains low calories, various vitamins and nutrients, and is said to be good for dieting. Omija is a nourishing tonic It is said to be effective in relieving fatigue, relieving asthma, relieving asthma, and brightening the eyes.

And it is known that the ginseng (ginseng, etc.) restores fatigue by stimulating the ginseng. It improves the fragility of body and mind by improving the fragile constitution, and when ginseng is weakened by disease, And it is known that it has various effects besides the effects of improving fatigue and improving physical strength.

In addition, it is known that the root of McMundong (bulb) is a root of McMundong (bulb), and the root of McMundum is a monosaccharide, sitosterol, saponin and so on. It is known to help the lung function by calming cough and removing sputum. It is said that it is good also to prevent a cold to energize and refrain.

Finally, Root of Root Root is a root of Root Root, which is rich in saponin. Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root Root The main components of the efficacy are inulin, dietary fiber and flavonoids. Inulin is a low-calorie polysaccharide that helps regulate blood sugar and leads to 'natural insulin' Dietary fiber is known to prevent intestinal health and constipation.

Claims

Washing and drying the dry omijis is an Omija washing step (S1);
(S2) of immersing and sieving Omija in which 5 parts by weight of water is immersed in 1 part by weight of Gunzimiza for 24 hours to 48 hours at room temperature to filter out the filtrate to remove only the Omija extract;
Crushing or crushing the bulbs selected from the root, crustacean root, and crustacean root (S3);
3 to 5 parts by weight of crushed or crushed bulbs were immersed in 40 parts by weight of an extract of Omija at 60 to 70 DEG C for 24 to 30 hours to extract the bulb components into the bulb extract, A bulb immersion step (S4) constituting the mixed extract;
A sugar and stirring step (S5) in which 172 to 188 parts by weight of sugar components are mixed and stirred with respect to 200 parts by weight of the mixed extract of Omija;
The mixed extract of the omija is aged at a temperature of 3 to 5 ° C for 3 to 5 days, and the production of the omija mixed extract is completed in this low-temperature aging step (S6)
A method for preparing an omija mixed extract beverage, which is advantageous for human body.

The method according to claim 1,
The Omiza mixed extract has 45 to 55 Bricks,
In the bulb pulverizing step (S3), the ginseng is selected from among ginseng, mountain ginseng, goat ginseng, red ginseng,
In the bulb-immersion step S4,
The crushed or crushed bulbs are immersed in the Schizandra chinensis extract,
Wherein in the step of mixing and stirring (S5), the mixture of Omija extract is kept at a temperature of 45 to 50 ° C to completely dissolve the sugar component in the Omija mixed extract.

3. The method according to claim 1 or 2,
After the low-temperature aging step (S6)
The aged omija mixed extract beverage is filtered, sealed in a sealed container,
In the sealed container, a packaged step (S7) of adding washed fresh ginseng and sealing the sealed filtered mixed drink of Omija is added,
A method for producing an Omija mixed extract beverage characterized by further adding ginseng ingredients.