KR20160125563A - And method of manufacturing fruit mixture and maxture pharmacognosy - Google Patents

And method of manufacturing fruit mixture and maxture pharmacognosy Download PDF

Info

Publication number
KR20160125563A
KR20160125563A KR1020150055808A KR20150055808A KR20160125563A KR 20160125563 A KR20160125563 A KR 20160125563A KR 1020150055808 A KR1020150055808 A KR 1020150055808A KR 20150055808 A KR20150055808 A KR 20150055808A KR 20160125563 A KR20160125563 A KR 20160125563A
Authority
KR
South Korea
Prior art keywords
concentrate
weight
red ginseng
mixture
mixed
Prior art date
Application number
KR1020150055808A
Other languages
Korean (ko)
Other versions
KR101737572B1 (en
Inventor
박관식
정형근
Original Assignee
풍기특산물영농조합법인
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 풍기특산물영농조합법인 filed Critical 풍기특산물영농조합법인
Priority to KR1020150055808A priority Critical patent/KR101737572B1/en
Publication of KR20160125563A publication Critical patent/KR20160125563A/en
Application granted granted Critical
Publication of KR101737572B1 publication Critical patent/KR101737572B1/en

Links

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
    • A23L2/38—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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • 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
    • 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
    • A23V2250/28—Oligosaccharides
    • 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
    • A23V2250/70—Vitamins
    • A23V2250/708—Vitamin C

Abstract

The present invention relates to a red ginseng drink comprising fruit and herb medicine mixed liquids, and a manufacturing method thereof. The red ginseng drink is manufactured by: mixing a red ginseng concentrate with a fruit mixed liquid of an apple, pomegranate, red grape, agave syrup, aronia berries, etc. and a herb medicine mixed liquid of wilfordi root, Korean angelica root, and Phlomis koraiensis Nakai; ripening the mixture with purified water at warm temperature; and sterilizing and filtering the mixture. Accordingly, the red ginseng drink has anti-aging effects without destroying effective components of ginseng and efficacy as a tonic, protects the liver and bowels, alleviates anemia, and alleviates menopause symptoms of women.

Description

[0001] The present invention relates to a red ginseng beverage containing a mixture of a fruit mixture and a crude drug, and a method of manufacturing the red ginseng beverage and maximal pharmacognosy,

The present invention relates to a red ginseng beverage comprising a fruit mixture and a crude drug mixture, and more particularly, to a red ginseng beverage containing a mixture of fruits such as apple, pomegranate, red grape, agave syrup and aronia berry, The present invention is directed to a method for manufacturing a red ginseng beverage by mixing the purified ginseng mixture with the purified water and heating the ginseng mixture by heating, aging, sterilization and filtration.

Generally, red ginseng refers to a pale yellow or light reddish brown ginseng that has been dried for 4 to 6 years and steamed with steam without peeling the ginseng.

The red ginseng promotes non-enzymatic browning reaction during the production process, so that a large amount of browning reaction products are formed. Among them, a large amount of antioxidant components such as maltol are produced, thereby contributing to the quality stability of red ginseng, It is known that 8 kinds of red ginseng-specific ingredients not contained in common ginseng such as Ginsenoside Rh2, Re3 and Panaxytriol are contained.

In particular, red ginseng has been known to have anticancer, cancer cell toxin activity inhibitor, platelet aggregation inhibitor, liver barrier inhibitor, hypoglycemic component, obesity inhibitor component, aging inhibitor component and heavy metal detoxifying component. A variety of studies and products related to health supplements have been developed.

Among the fruits, apple contains pectin and polyphenol compounds, it inhibits the colon cancer and is effective for constipation. It is effective for dieting, and can be effective for anticancer, whitening, anti-aging, and lowering of cholesterol level. Pomegranate is estrogen , Polyphenol, lycopene, anthocyanin, and tannin, which are effective for tonic action and prevention of prostate cancer. Red grapes contain flavonoids, polyphenols, and resveratrol to prevent thrombogenesis, prevent cancer, and prevent cholesterol Which is a useful fruit that can be controlled.

It is a perennial herbaceous plant which is composed of lecithin, oxymethylanthraquinone, fat, tannin, etc., and is used for the enhancement of the heart, excitement of central nervous system, intestinal motility, constipation, eczema, skin disease, It is a potent plant. It is a perennial plant of perennials. It is composed of coumarin (decursin, omvellipelon, nodakenin, decursinol, asopimpinelin, etc.), vitamin B12, folic acid, essential oil, It is a perennial plant of Lamiaceae. It is composed of flavonoids, glycosides, amino acids, steroids, essential oils, tannins and alkaloids. It has bone, ligament damage, analgesic action, , An aesthetic effect, and blood circulation.

As a method for producing a concentrated liquid containing sodium hypochlorite in conventional red ginseng, Patent No. 10-1086348 (a method for producing a concentrate for extracting herbal medicines containing sodium hypochlorite and red ginseng) and Korean Patent No. 10-0390874 (a liquid phase containing red ginseng concentrate as a main raw material A method of manufacturing a beverage) has been proposed as a prior art.

The first patent discloses a process for preparing a matured dried Sasa bulb by washing the Sasa bulb, heating the mixture at 85 캜 for 3 hours with steam, heating the mixture at 100 캜 for 5 hours with steam, and then drying the mixture. The mixed solution was mixed with water at a weight ratio of 1:10, and the mixture was continuously stirred at 100-115 ° C under a pressure of 1.5-2.0 kg / cm 2 for 8-9 hours. The filtrate was put into a concentrator, and the vacuum pressure of the concentrator was adjusted to 65 to 75 kg / cm < 2 > at 60-70 DEG C, and the total filtration Concentrating the solution to 60 wt% of the solution to prepare a condensed extract of the desalinate; The red ginseng bulb and water were mixed at a weight ratio of 1:10, and the mixture was extracted at 80-90 ° C for 24 hours under a pressure of 0.5-1.0 kg / cm 2. The extract was filtered using a filter paper having an eye size of 10 μm And the filtrate is put into a concentrator, the vacuum pressure is 65 to 75 kg / cm 2, the concentration temperature is 60-70 ° C, and the circulating cooling water of the concentrator is 60-60 wt% of the total filtrate using cooling water of 0-5 ° C To produce a red ginseng extract concentrate; The mixture of the above extract and the extract of red ginseng was mixed at a ratio of 1: 1 and packed in a tubular container to prepare a packaging process.

In the second patent, the red ginseng extract, the raw ginseng extract, the ginseng extract, the ginseng extract, the ginseng extract, the red ginseng extract, the red ginseng extract, the red ginseng extract, 5% by weight of Ganoderma liquorice, 5% by weight of Gugija gum, 5% by weight of Gumijiaek liquorice, 5% by weight of Bombyx mugwort, 5% by weight of Bombyx mugwort, 7% , 3% by weight of sulfuric acid liquid water and 3% by weight of water-containing liquid water were mixed, and 6.95% by weight of honey and 0.05% by weight of sodium metabisulfite were mixed to prepare a liquid beverage.

The first registered patent discloses a method of mixing and drying dried seaweed and water by heating and rinsing the seaweed through the first and second stages, mixing and heating the extracted red seaweed with water, And red ginseng extract are mixed at a ratio of 1: 1 and packed in a container. It can be seen that it is a health drink in which the extract of the red ginseng and the ginseng is simply mixed.

In the second patent, the concentrated solution was prepared using various kinds of herbal medicines including red ginseng in the red ginseng. Since the extraction temperature for extracting the red ginseng is close to 100 ° C, the useful substance contained in red ginseng is destroyed, And the proper temperature for extracting each herbal medicine containing sewage is different, and there is a problem that the taste, the quality and the effect are expressed differently by the concentration, the mixing ratio, the pressure and the like upon extraction.

Accordingly, the present invention has been made for the purpose of solving the above-mentioned conventional problems, and it is an object of the present invention to provide a red ginseng concentrate without breaking the effective ingredient of red ginseng, and a fruit mixture such as apple, pomegranate, red grape, (Apple, pomegranate, red grape, etc.) and the main ingredient of herbal medicine (Baek HwaSooo, Angelica gigantis, and genus) is added to the intrinsic component of red ginseng, Which is a health supplement that can protect the liver, alleviate anemia, and alleviate the symptoms of menopausal symptoms of women, and a method for producing the red ginseng beverage.

The present invention relates to a process for preparing red ginseng concentrate by heating and concentrating red ginseng roots and red ginseng at a mixing ratio of 7: 3 to prepare a red ginseng concentrate, which comprises the steps of concentrating the red ginseng concentrate, pomegranate concentrate, red grape concentrate, agave syrup, agar berry concentrate, The purified mixture was prepared by mixing 73.48% by weight of purified purified water, 12.15% by weight of fruit mixture, 10% by weight of red ginseng concentrate, 10% by weight of fructo-oligosaccharide 3% by weight of citric acid, 1.3% by weight of crude drug mixture, 0.03% by weight of anhydrous citric acid, 0.03% by weight of vitamin C and 0.01% by weight of sodium citrate.

Also, red ginseng mixed with red ginseng and red ginseng at a weight ratio of 7: 3 was mixed with purified water at a weight ratio of 1:10 and extracted at a temperature of 55-90 ° C for 48-72 hours. Then, Was concentrated under vacuum at a temperature of 55-90 ° C for 2 to 48 hours to obtain a red ginseng concentrate. The red apple concentrate was prepared by mixing 33 wt% of apple concentrate, 24.7 wt% of pomegranate concentrate, 24.3 wt% of red grape concentrate, 8.2 wt% of agave syrup, A fruit juice mixture was prepared by mixing 1 wt.%, Aronia barley concentrate 4.1 wt.%, Honey 0.8 wt.%, Soybean peptide 0.4 wt.% And ocher concentrate 0.4 wt.% To obtain 77 wt.% Of bagasse concentrate, 8% by weight of the concentrate was mixed to prepare a herbal mixture. Then, 10% by weight of the red ginseng concentrate, 12.15% by weight of the fruit mixture, and 1.3% by weight of the crude drug mixture were mixed together with 73.48% by weight of purified water in the blender, 3 wt%, anhydrous citric acid 0.03 wt%, and vitamin C 0.03 % And 0.01% by weight of sodium citrate are further mixed and blended. The mixed solution is heated at 65-85 ° C for 6-10 hours and aged. The warmed and aged mixed solution is sterilized at 90 ° C or higher for 1 hour, The sterilized mixed solution is filtered with a filter having a size of 25 탆. The filtered mixed solution is packed and sealed while maintaining the temperature at 90 캜 or higher, and the red ginseng concentrate is mixed with a fruit mixed solution and a crude drug mixed solution to prepare a red ginseng beverage.

Therefore, the present invention relates to a method for preparing a red ginseng concentrate, which comprises mixing a mixture of fruits, such as apple, pomegranate, red grape, agave syrup, and aronia berry, Is effective as a synergistic effect of antioxidant effect and an effect as a preservative tonic agent and protects liver, alleviates anemia, and alleviates women's menopausal symptoms without destroying the active ingredient of red ginseng .

The structure and operation of the present invention will be described in detail as follows.

Red ginseng concentrate, agave syrup, agar berry concentrate, aronia berry concentrate, honey, soybean peptides, and acetic acid concentrate were prepared by heating and concentrating red ginseng root and red ginseng at a mixing ratio of 7: The mixture was mixed to prepare a mixed fruit solution. The mixture was mixed with the bagasse concentrate, Angelica gigas concentrate, and the latex concentrate to prepare a crude drug mixture. Then, 73.48% by weight of purified water, 12.15% by weight of fruit mixture, 10% by weight of red ginseng concentrate, , A crude drug mixture solution (1.3 wt%), anhydrous citric acid (0.03 wt%), vitamin C (0.03 wt%), and sodium citrate (0.01 wt%).

Red ginseng mixed with red ginseng and red ginseng at a weight ratio of 7: 3 was mixed with purified water at a weight ratio of 1:10, and extracted at a temperature of 55-90 ° C for 48-72 hours. The extracted foil was separated, And concentrated under reduced pressure at -90 DEG C for 2-48 hours to prepare a red ginseng concentrate,

The concentrate of apple juice, the concentrate of apple juice, the concentrate of apple juice, the apple concentrate, the pomegranate concentrate, the pomegranate concentrate, the pomegranate juice concentrate, the pomegranate juice concentrate, 0.4% by weight of an ophthalmic solution was mixed to prepare a fruit mixture,

77% by weight of Baekhosa concentrate, 15% by weight of Angelica japonica concentrate, and 8% by weight of a rapid concentrate were mixed to prepare a crude drug mixture,

10% by weight of the red ginseng concentrated solution, 12.15% by weight of the fruit mixture solution and 1.3% by weight of the crude drug mixture were mixed with 73.48% by weight of purified water, and the mixture was mixed with 3% by weight of fructooligosaccharide, 0.03% by weight of anhydrous citric acid, 0.03% % And 0.01 wt% of sodium citrate were further mixed and blended,

The mixed solution is heated at 65-85 DEG C for 6-10 hours and aged,

The warmed and aged mixed solution was sterilized at 90 DEG C or higher for 1 hour,

The sterilized mixture was filtered through a filter of 25 mu m,

The filtered mixture is packed and sealed while maintaining the temperature at 90 ° C or higher, and the red ginseng concentrate is mixed with a fruit mixture and a crude drug mixture to prepare a red ginseng beverage.

 In the present invention as described above, red ginseng mixed with red ginseng and red ginseng is aged with purified water and mixed with a mixture of fruits such as apple, pomegranate, red grapes, and white ginseng, The present invention provides red ginseng beverages and their manufacturing methods that have the effect of preventing aging, enhancing the effect of health ginseng, protecting the liver, alleviating anemia, and alleviating symptoms of women's menopausal symptoms in an enhanced state without destroying the active ingredient of red ginseng .

The present invention relates to a red ginseng concentrate, which is prepared by combining a fruit mixed solution and a crude drug mixture together with refined water, aging, sterilization, filtration and packaging.

The red ginseng concentrate was prepared by mixing red ginseng and red ginseng at a weight ratio of 7: 3 and mixing the red ginseng with purified water at a weight ratio of 1:10. The mixture was heated at 55-90 ° C for 48-72 hours And the extracted foil is separated.

The separated extract is extracted by vacuum-condensation at 55-90 [deg.] C for 2-48 hours.

If the temperature is lower than 55 ° C, the extraction of the red ginseng solution is undesirable. If the temperature is higher than 90 ° C, the effective ingredient contained in red ginseng is destroyed and the utility value of the red ginseng solution deteriorates.

The fruit mixture was used as a mixture of apple concentrate, pomegranate concentrate, red grape concentrate, agave syrup, agar concentrate, aronia berry concentrate, honey, soybean peptide and apple juice concentrate. The blend ratio was 33 wt% of apple concentrate, 24.7 , 0.4% by weight of soybean peptide, and 0.4% by weight of an agarose concentrate were mixed and used in an amount of 0.1% by weight, 24.3% by weight of red grape concentrate, 8.2% by weight of Agave syrup, 4.1% by weight of Agarwood concentrate, 4.1% by weight of Aronia barley concentrate, do.

The crude drug mixture was prepared by mixing three kinds of herbal medicines, Bacillus subtilis concentrate, Angelica gigas concentrate, and herbaceous concentrate, and mixing ratio thereof was 77 wt% of Baisho Sosho concentrate, 15 wt% of Angelica gigas concentrate and 8 wt% do.

A method of preparing a red ginseng beverage produced together with the above solution is as follows.

12.15% by weight of the fruit mixture and 1.3% by weight of the herbal mixture were mixed in 10% by weight of the extract of the red ginseng, and the mixture was mixed with 73.48% by weight of purified water in a blender. To the mixture was added 3% by weight of fructooligosaccharide, 0.03% by weight of anhydrous citric acid, 0.03% by weight of C and 0.01% by weight of sodium citrate are further mixed and blended.

When the mixing is completed, the mixture is aged at 65-85 DEG C for 6-10 hours.

When the warming and aging processes are completed, the mixed solution is sterilized at 90 ° C for 1 hour, the sterilized mixed solution is filtered through a filter of 25 μm, and the filtered mixed solution is packed while maintaining the temperature at 90 ° C. or higher.

 The preferable mixing ratio of the red ginseng beverage is 73.48% by weight of purified water, 12.15% by weight of fruit mixture, 10% by weight of red ginseng extract, 3% by weight of fructooligosaccharide, 1.3% by weight of crude drug mixture, 0.03% by weight of anhydrous citric acid, 0.03% And 0.01% by weight of sodium citrate.

      It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined in the appended claims. And such changes are within the scope of the claims.

Claims (2)

Red ginseng concentrate, agave syrup, agar berry concentrate, aronia berry concentrate, honey, soybean peptides, and acetic acid concentrate were prepared by heating and concentrating red ginseng root and red ginseng at a mixing ratio of 7: The mixture was mixed to prepare a mixed fruit solution. The mixture was mixed with the bagasse concentrate, Angelica gigas concentrate, and the latex concentrate to prepare a crude drug mixture. Then, 73.48% by weight of purified water, 12.15% by weight of fruit mixture, 10% by weight of red ginseng concentrate, , A crude drug mixture solution (1.3 wt%), anhydrous citric acid (0.03 wt%), vitamin C (0.03 wt%), and sodium citrate (0.01 wt%).
Red ginseng mixed with red ginseng and red ginseng at a weight ratio of 7: 3 was mixed with purified water at a weight ratio of 1:10, and extracted at a temperature of 55-90 ° C for 48-72 hours. The extracted foil was separated, And concentrated under reduced pressure at -90 DEG C for 2-48 hours to prepare a red ginseng concentrate,
The concentrate of apple juice, the concentrate of apple juice, the concentrate of apple juice, the apple concentrate, the pomegranate concentrate, the pomegranate concentrate, the pomegranate juice concentrate, the pomegranate juice concentrate, 0.4% by weight of an ophthalmic solution was mixed to prepare a fruit mixture,
77% by weight of Baekhosa concentrate, 15% by weight of Angelica japonica concentrate, and 8% by weight of a rapid concentrate were mixed to prepare a crude drug mixture,
10% by weight of the red ginseng concentrate, 12.15% by weight of the fruit mixture, and 1.3% by weight of the crude drug mixture were mixed together with 73.48% by weight of purified water. To the mixture were added 3% by weight of fructooligosaccharide, 0.03% by weight of anhydrous citric acid, 0.03% % And 0.01 wt% of sodium citrate were further mixed and blended,
The mixed solution is heated at 65-85 DEG C for 6-10 hours and aged,
The warmed and aged mixed solution was sterilized at 90 DEG C or higher for 1 hour,
The sterilized mixture was filtered through a filter of 25 mu m,
Wherein the filtered mixed solution is packed and sealed while being kept at 90 캜 or higher to prepare a red ginseng beverage by mixing a fruit mixed solution and a crude drug mixed solution into a red ginseng concentrated solution.
KR1020150055808A 2015-04-21 2015-04-21 And method of manufacturing fruit mixture and maxture pharmacognosy KR101737572B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020150055808A KR101737572B1 (en) 2015-04-21 2015-04-21 And method of manufacturing fruit mixture and maxture pharmacognosy

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020150055808A KR101737572B1 (en) 2015-04-21 2015-04-21 And method of manufacturing fruit mixture and maxture pharmacognosy

Publications (2)

Publication Number Publication Date
KR20160125563A true KR20160125563A (en) 2016-11-01
KR101737572B1 KR101737572B1 (en) 2017-05-19

Family

ID=57484698

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020150055808A KR101737572B1 (en) 2015-04-21 2015-04-21 And method of manufacturing fruit mixture and maxture pharmacognosy

Country Status (1)

Country Link
KR (1) KR101737572B1 (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180075297A (en) * 2016-12-26 2018-07-04 김준형 Manufacture for beverage of red garlic and red onion
KR20180076273A (en) * 2016-12-27 2018-07-05 재단법인 베리앤바이오식품연구소 Mixed beverage composition containing aronia and barley mash and manufacturing method the same
KR101892725B1 (en) 2017-12-11 2018-08-28 최병진 BEVERAGE COMPOSITION CONTAINING Lycium barbarum L. AND RED GINSENG
KR101960037B1 (en) * 2018-11-19 2019-03-20 태웅식품 주식회사 Method for producing stick type red ginseng product comprising red ginseng mixed concentrate
KR101978094B1 (en) 2018-08-21 2019-05-13 최병진 Highly nutrotious beverage composition
KR20190057249A (en) * 2019-05-20 2019-05-28 재단법인 진안홍삼연구소 Beverage including red ginseng and punica granatum
KR20220135282A (en) * 2021-03-29 2022-10-07 영동대벤처식품 (주) Manufacturing method of functional health drink containing Korean red ginseng and grape juice
KR20230068468A (en) * 2021-11-10 2023-05-18 영동대벤처식품 (주) Manufacturing method of functional health drink containing peach juice

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101103017B1 (en) * 2011-03-29 2012-01-05 안성찬 The manufacturing method of red ginseng drink and red ginseng drink manufactured by this
KR101414768B1 (en) * 2013-04-09 2014-07-03 금호제약 (주) Manufacturing method for beverage using cucumber and cucumber beverage thereby

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180075297A (en) * 2016-12-26 2018-07-04 김준형 Manufacture for beverage of red garlic and red onion
KR20180076273A (en) * 2016-12-27 2018-07-05 재단법인 베리앤바이오식품연구소 Mixed beverage composition containing aronia and barley mash and manufacturing method the same
KR101892725B1 (en) 2017-12-11 2018-08-28 최병진 BEVERAGE COMPOSITION CONTAINING Lycium barbarum L. AND RED GINSENG
KR101978094B1 (en) 2018-08-21 2019-05-13 최병진 Highly nutrotious beverage composition
KR101960037B1 (en) * 2018-11-19 2019-03-20 태웅식품 주식회사 Method for producing stick type red ginseng product comprising red ginseng mixed concentrate
KR20190057249A (en) * 2019-05-20 2019-05-28 재단법인 진안홍삼연구소 Beverage including red ginseng and punica granatum
KR20220135282A (en) * 2021-03-29 2022-10-07 영동대벤처식품 (주) Manufacturing method of functional health drink containing Korean red ginseng and grape juice
KR20230068468A (en) * 2021-11-10 2023-05-18 영동대벤처식품 (주) Manufacturing method of functional health drink containing peach juice

Also Published As

Publication number Publication date
KR101737572B1 (en) 2017-05-19

Similar Documents

Publication Publication Date Title
KR101737572B1 (en) And method of manufacturing fruit mixture and maxture pharmacognosy
CN103749816B (en) Lotus leaf bitter gourd lipid-lowering health-care tea and preparation method thereof
KR101612813B1 (en) Manufacturing method of fermented salt containing ginseng steaed red juice
CN104287036B (en) A kind of Chinese herbal medicine green tea health vinegar beverage and production technology
KR102448542B1 (en) Composition for relieving menopausal symptom
CN103652203A (en) Abelmoschus manihot medic tea bag and preparation method
KR20130098051A (en) Composition comprising herbal extract of red ginseng, angelicae gigantis radix, citrus peel and green tea leaves for treating or preventing vascular diseases
US11564897B2 (en) Method for producing a polyphenolic composition from barley malt
KR20110116409A (en) Manufacturing method of herbal medicine vegetable juice for improvement of blood circulation herbal medicine vegetable juice for improvement of blood circulation manufactured by the same
CN102845748B (en) Composition containing tea polyphenol and cordyceps militaris and preparation method thereof
CN103767011B (en) A kind of plant beverage and preparation method thereof
KR101086348B1 (en) process of manufacturing Korean medicine
KR20180058144A (en) Sea buckthorn beverage and preparation method thereof
CN104770489A (en) Composition having anti-oxidation function and preparation method thereof
KR101953576B1 (en) Functional beverage for anticancer and process for preparing the same
KR101871452B1 (en) The Opuntia humifusa beverages containing lotus root element method.
KR20140103668A (en) Functional beverage contained manuka honey and red ginseng
KR100583435B1 (en) Beverage composition containing ginseng for the prevention of happertension
CN107736523A (en) A kind of black meal fruit beverage preparation technology
CN108841525A (en) A kind of preparation method of green tea wine
KR20150062553A (en) Manufacturing method of composition of health food containing Ixeris Dentata extracts and composition of health food containing Ixeris Dentata extracts manufactured by the same
CN102613349A (en) Ginkgo garlic yellow tea composite particle drink
Asif Phytochemical and ethnobotanical effect of Aloe vera
CN102630780A (en) Gingko-garlic-black tea composite granular beverage
KR101209369B1 (en) Preparation method of fraction of Adenophora remoti flora extract and inner beauty food comprising the fraction

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