KR20160001995A - Process for saengmaeksan drink - Google Patents

Abstract

The present invention relates to a Saengmaeksan fermented drink and a preparing method thereof and, more particularly, to a method of preparing a Saengmaeksan fermented drink obtained by: mixing extracts of Liriope muscari (Decne.) L.H. Bailey, ginseng, Glycyrrhiza uralensis and milk vetch root with a fermented broth in which Maximowiczia chinensis is fermented; aging and filtering the mixture; extracting the mixture in hot water to obtain a Saengmaeksan drink; and mixing the Saengmaeksan drink with the Maximowiczia chinensis fermented broth, and re-aging the same. The present invention relieves sourness of Maximowiczia chinensis, removes bitterness or thick and tasteless flavor, which medicinal herb ingredients have, to increase a feeling of refreshment, removes repulsion from children and young people, and obtains a health drink with a longer retention period compared to an existing Saengmaeksan drink.

Description

Process for saengmaeksan drink "

The present invention relates to a method for producing a fermented beverage using bio-acid, and more particularly, to a method for producing a fermented beverage of fermented sauce by mixing a fermented liquid obtained by fermenting omiza with an extract obtained by extracting hot water from a mixture of ginseng, ginseng, licorice, .

Saengsam acid is the first to appear in the book "Inner and Outer Surgery 辨 惑 論" written by Li Zhi and published in China's Qing Dynasty. It is recorded as a prescription that it is good to drink instead of water in the summer season, which sweat a lot with potions of Korea to revive the Donguibogam, Saengma acid is a mixture of ginseng to encourage the lungs, ginseng to complement the essence while cooling the waste heat, and omija to shake the lengthened lungs. And licorice, 黄逸 to relieve fever, and the addition of extra perfume and white lobsters, which are excellent in the treatment of diarrhea in the summer.

Such saengmansan has been used as a traditional beverage for overcoming the heat of the country, but the taste of the herbal medicine is strong and the feeling of refreshing is falling, so it is difficult to drink at all times like water and the bitter taste unique to the herbal medicine is strong. have. In addition, due to the nature of herbal medicines, it is troublesome to drink for a long time at home and it is troublesome to drink. In the case of a concentrate of herbal medicines, alcohol is used as an extraction solvent and bitter taste is strong. It is keeping a close eye. Recently, however, as the awareness of traditional beverages in Korea has increased and interest in well-being foods has increased, various kinds of foods can be grafted on the market, and as a traditional drink,

As prior arts for beverages using conventional saxemic acid, Korean Patent Laid-Open No. 10-1994-46 discloses a method for manufacturing a sports drink comprising a combination of bio-acid and an electrolyte supplemented with a saccharide and an electrolyte, And Korean Patent Laid-Open No. 10-1998-22136 discloses a method of preparing a composition containing omija, mangmundong, hwanggi, jujube, licorice and the like, which are useful for relieving thirst, Discloses a herbal medicine sports drink containing juice which is added with a trace of inorganic matter to enable quick absorption of moisture and electrolytes lost by sweat so that it is quickly absorbed into the body, and Korean Patent Laid-Open No. 10-2002-36164 Discloses a method for producing a herbal medicine concentrate prepared by adding various herbal ingredients to an herbal ingredients such as ginseng, Patent No. 10-2006-100848 discloses a method for producing granular red ginseng saponin for cold and hot beverages in which red ginseng concentrate, red ginseng extract, and omija are mixed at a specific ratio in red ginseng concentrate.

However, in the above-mentioned prior arts, some of the other components are added to the components of the bio-acid, and they are produced through the usual production methods of extraction->concentration->filtration->sterilization-> packaging. There has been no description of an effective manufacturing method for alleviating the bitter taste of the herbal medicine and improving the cooling sensation.

1. Korean Patent Publication No. 1994-46 2. Korean Patent No. 10-0197894 3. Korean Patent No. 10-0617500 4. Korean Patent Publication No. 2003-0052848 5. Korean Patent No. 10-0692519 6. Korean Patent No. 10-1049424

The present invention relates to a method for preparing a fermentation broth comprising mixing raw mung bean, ginseng, licorice, and hwanggi, which are the major raw materials of biomass, at a specific ratio, subjecting the mixture to hot water extraction with purified water, And fermenting the fermented beverage at a second stage at 18 to 21 ° C for one week.

In order to accomplish the above object, the present invention provides a method for preparing a starch composition, which comprises adding 30 to 50 parts by weight of ginseng, 50 to 100 parts by weight of licorice, 50 to 100 parts by weight of sulfur, 10 to 20 times of purified water to the above- The mixture is centrifuged by circulating heating in a circulating heater at 100 to 120 ° C for 1.5 to 3 hours and then subjected to cooling and filtration to obtain a hot water extract solution. 30 to 50 parts by weight of sugar are added to 100 parts by weight of omija, The fermentation broth fermented for about 10 to 20 days is filtered through a sieve of 1000 mesh to obtain a fermentation broth and then aged at 18 to 21 DEG C for 24 to 30 weeks for 10 to 20 By weight of the fermented beverage at 18 to 21 캜 for 1 week.

The juice of Omija was sourced by mixing the juice extract extracted with hydrothermal solution and the omelet fermented with the omelet and fermented again. By alleviating the sour taste of omija and removing the bitter taste and thick taste of the herbal ingredients, And the fermentation and aging process is performed, so that the preservation period is longer than that of the existing beverage, and the beverage can be commercialized as a health drink.

Fig. 1 is a manufacturing process diagram of the present invention. Fig.

The present invention is widely known as fermented beverage using diabetic acid and raw materials such as ginseng, ginseng, licorice, and hymenoptera, which are major raw materials of biomass.

The present invention relates to a method for producing a fermented beverage of a sauce of a new manufacturing method using the above-mentioned raw materials of liquorice,

Maekmundong is a perennial grass of Lily, and there are many species in East Asia. In Korea there are Maekmundong, Maekmundong (a little Maekmundong) and Silkmundum. The name McMundong (麦 门冬) comes from the name of the root is similar to barley, and the leaves do not fade in winter, so it is called 麦 门冬. The ingredients of the gummun dong include steroids, saponin, ophiopogonin, serotonin, and sugars, and water from the gummongdong is used for the purpose of nourishment of heart disease and disease. It has been widely used and is known to be effective for colds, coughs, asthma, whooping cough, diabetes and the like.

Ginseng, which is known to be a non-obsolete ingredient, is widely known not only in Korea but also in the world as a nourishing food. Its efficacy energizes mind and body to improve fragile constitution, improve blood circulation, prevent anemia, This is effective for hypotension and hypertension.

Licorice (Glycyrrhiza uralensis) is a perennial herb belonging to bean family. It is an indispensable herb that can not be excluded from the prescription of herbal medicine as it is often known as 'drug liquorice'. It is used for edible and medicinal purposes, It has efficacy and helps prevent adult diseases such as hypertension and arteriosclerosis, and is also effective in preventing breast cancer.

Hwanggi is cultivated in China nationwide. Hwanggi is effective in sweating, indigestion, diarrhea, and strengthening the kidneys, which are known to help diuretic action.

Omiza is a herbaceous plant belonging to the genus Omiza, and its fruit is called omiza. It contains tartaric acid malate and has strong acidity. It helps heart activity to regulate blood pressure and promote metabolism of the liver. It is known that when you take it when you are dry and thirsty, thirst is removed, and when you take a lot of sweat in the summer, it feels good to withstand the heat, feel less thirst, and stop coughing.

The process for producing the fermented beverage of the bio-acid according to the production method of the present invention will be described in detail as follows.

Example 1

1Kg of gmangmundong, 500g of ginseng, 700g of licorice and 700g of ginseng are cleaned and removed in the shade for 24 hours. The raw materials of the above-mentioned raw materials of livestock and 30 L of distilled water were placed in a circulating heater and circulated and heated at 100 DEG C for 3 hours. The mixture is centrifuged to remove residues, cooled to room temperature, and filtered using filter media to obtain 25 liters of hot-water extract.

After 700 g of white sugar is added to 1 kg of Omija, the mixture is fermented for 15 days while maintaining 25 ° C. The fermentation broth is supported with a 500-mesh sieve to obtain a stock solution. The crude solution is aged at 20 ° C for 25 weeks in the second order to obtain an Omija fermented broth.

1 kg of the above hot-water extract solution and 100 g of Omija fermentation broth are mixed and aged at 20 ° C for 1 week. Then, the fermented beverage is collected into a 1000-mesh sieve to obtain a clear fermented beverage.

Example 2

25 liter of distilled water, and 500 g of white sugar.

Example 3

Example 1 was prepared in the same manner as in Example 1, except that 130 g of the fermentation broth of Omija was added to 1 kg of the above hot water extract.

<Experimental Example 1> Experiment of presence or absence of precipitation of solid content of the fermented beverage of the present invention

The fermented beverage of Examples 1, 2, and 3 of the present invention and the usual beverage of anion (control group) were allowed to stand for one week and then the amount of the precipitate was measured.

 Settling amount of beverage Example 1 Example 2 Example 3 Control group Settled amount (% by weight) 0.10 0.12 0.13 0.22

As can be seen from the results of the above Table 1, the fermented beverage of fermented beverage prepared from Example 1 of the present invention showed the lowest sediment content after standing for one week at a level of 0,10 wt% based on the total weight, 3 of fermented beverage did not show a significant difference in the amount of sediment compared to 1 in the fermented beverage, but it was 0.22 wt% in the control group.

&Lt; Test Example 2 >

The fermented beverage of Examples 1, 2 and 3 and the usual beverage of anion (control group) were administered to 20 male and female college students (10 each) And the results are shown in [Table 2].

Example 1 Example 2 Example 3 Control group Sweetness ☆ ☆ ☆  ■ incense ☆ ★ ☆  ☆ Refreshing feeling ★ ★ ★  ● Merchantability ★ ☆ ● ○

★ 90 ~ 100 Very satisfied ☆ 80 ~ 90 satisfied ● 70 ~ 80 Normal

○ 60 ~ 70 insufficient ■ 50 ~ 60 complaints

As can be seen from the above Table 2, in the case of ordinary beverages, the bitterness of the herbal medicines and the sour taste of the omija were not received from the young people. In the case of the present invention, however, And the flavor of the fermented beverage of the present invention was significantly higher than that of the fermented beverage of the present invention.

Claims (3)

Washing ginseng, ginseng, licorice, and hwanggi to remove the substance and drying in shade for 24 hours;
Adding purified water to the mixture of the above-mentioned biomass, circulatingly heating the mixture in a circulating heater at 100 to 120 ° C for 1.5 to 3 hours, centrifuging, cooling and filtering to obtain a hot water extract;
30 to 50 parts by weight of sugar is added to 100 parts by weight of omelet, and the mixture is fermented at 24 to 27 ° C for 10 to 20 days and then filtered to obtain a fermentation broth.
Aging the Omija fermentation broth by aging the Omija fermentation broth at 18 to 21 DEG C for 24 to 30 weeks;
Aging the hot-water extract solution and the fermented omelet fermentation broth at 18 to 21 ° C for 1 week and filtering;
Packaging the rejuvenated beverage fermented beverage; &Lt; RTI ID = 0.0 &gt; 1, &lt; / RTI &gt;
The method according to claim 1,
Wherein the composition comprises 30 to 50 parts by weight of ginseng, 50 to 100 parts by weight of licorice and 50 to 100 parts by weight of sulfur based on 100 parts by weight of ginseng root. 3. The method according to any one of claims 1 to 3,
Wherein 10 to 20 parts by weight of the fermentation broth of the fermented Omija is mixed with 100 parts by weight of the hydrothermal extract.

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