KR20170033467A

KR20170033467A - A process for the preparation of saengmaekssan beverage having improved sensuality and the saengmaekssan beverage prepared therefrom

Info

Publication number: KR20170033467A
Application number: KR1020150130831A
Authority: KR
Inventors: 신동원; 윤희; 신지훈; 박동희
Original assignee: 순천대학교 산학협력단
Priority date: 2015-09-16
Filing date: 2015-09-16
Publication date: 2017-03-27
Also published as: KR101759965B1

Abstract

The present invention relates to a method for producing a Saengmaeksan (Liriope muscari, ginseng, and Schisandra decocted in water) beverage, and to a Saengmaeksan beverage produced through the same. The method comprises: (S1) producing a Schisandra extract by macerating Schisandra; (S2) cutting and performing card clothing on ginseng, Liriope muscari, milk vetch root, and licorice, adding Rosae Rugosae Flos, and performing hot water extraction; (S3) lastly decocting Perilla frutescens, and adding the lastly decocted Perilla frutescens in an extract obtained in step (S2); (S4) adding the Schisandra extract obtained in step (S1) in a mixed extract produced in step (S3); (S5) filtering and heating a mixed extract obtained in step (S4); and adding sugar in the mixed extract heated in step (S5). The sugar content of a final Saengmaeksan beverage produced according to the present invention is 9 to 10 brix, so the beverage is very suitably drinkable. Compared to conventional Saengmaeksan, the beverage of the present invention has improved functionalities such as tastes, flavors, and colors. Moreover, the intrinsic active ingredients of Saengmaeksan are intactly maintained, and energy circulation and digestion can be improved by means of additionally added Perilla frutescens and Rosae Rugosae Flos. Accordingly, the beverage according to the present invention, as natural herbal medicinal tea harmonized with a sweet taste and a sour taste, has improved palatability, and thus can be used as a functional beverage which men and women at all ages can enjoy without burden.

Description

[0001] The present invention relates to a process for preparing an aqueous solution of a saengmaekssan beverage, and a process for preparing the saengmaekssan beverage having improved sensibility and saengmaekssan beverage prepared therefrom,

The present invention relates to a process for producing an action-improved sacca-beverage and a process for producing the saxomusicum drink. The process of the present invention is to improve the bitter taste of saengmaecan by adding mangmundong, ginseng, Which can maintain the flavor and increase the functionality of the beverage.

As the living standard has been rapidly improved, the elderly population has increased rapidly, and the incidence of diabetes and adult diseases has increased. Therefore, interest in physiological activity, which is the third function of food, has been heightened. There is an urgent need for efforts to improve the quality of food and the development of the food industry.

As interest in health and longevity has increased, researches on foods having physiological activities such as antibacterial, antioxidant, anticancer, and immunity are being actively carried out and new health functional foods suitable for the taste of Koreans are being developed.

However, in the case of many functional beverages, it is limited to beverages in which the functions inherent to one or two kinds of foods are extensively emphasized while excluding the basic concept of oriental medicine.

Therefore, it is necessary to develop new functional tea beverages which can provide refreshment and vitality to the examinees who are tired of studying and stress, and the elderly and the frail ones by using domestic natural ingredients.

Saengsangsan is a Chinese goddess (Lee Dong-won), written by a doctor called "ternal trauma 辨惑 theory", "夏月宣 supporters 补天眞元气 non-supplementary heat summer summer cold 是也. In winter, it was recorded in Donggak, the medical history of medicine in China since it was recorded as "味以意意補補五熱熱熱熱意意啓熱熱熱熱熱啓, In Korea, it stimulates the body and stimulates the body in the East medicine 宝鑑 and the Jejung new edition, and it restores fragile veins by supplementing the body when it is damaged due to heat and thirst in the summer due to the tang It contains meaning.

The composition of saengmaek is composed of ginseng, mammundong, and omija. The warmed ginseng keeps the lungs and spleen in one room and stops thirst. It can not be thirsty, sweating, forgetfulness, Central nerve stimulation, hypertension, hyperglycemia, and prevention of arteriosclerosis.

The main ingredients are ginsenoside, polyacetylene, antioxidant active phenolic compounds, gomisin-N, -A, which protects against hepatitis, acidic peptides with insulin-like action, and cholin, which works under pressure.

It is known that the glandular mucus promotes the secretion and ciliary movement of the bronchial mucus and the total saponin of the glandular muscle in the cardiovascular system inhibits the cardiac arrhythmia. It also has anti-cancer, immune, hypoglycemic, and neurotrophic factor secretion and activation of nerve cells. As a component of the steroidal saponin contains ruscogenin glycosides ophiopogonin A, B, C, D. Among these functions, the function related to the neuritic outgrowth of McMundeong is used for the treatment of neurodegenerative diseases.

Omiza acts on the lungs to stop the cough by collecting the lungs of the lungs and has a function to supplement the body's essence. In addition, central nervous excitement, fatigue recovery acceleration action, blood pressure control action, gastric juice secretion control action, and blood sugar amount enhancement action. The major constituents were gomisin A, B, C, F and G and deoxyschizandrin, schizandrin, wuweizisu A, B, C, angeloylgomisin H, Q, tigloylgomisin H and benzoyl gomisin H as lignan compounds. Sesquicarene, bisabolene, ㅯ -chamigrene, and α-ylangene.

However, it is true that such saxemic acid contains a bitter taste and aroma unique to oriental medicinal herbs, and is a prescription for aspiration, and there is a burden to be taken by ordinary people who feel digestive dysfunction.

Therefore, in order to maximize the effects of flavor, color, and fragrance, which can be easily accessible to the general public while utilizing the original meaning of simmons, the conventional method is slightly modified and applied. For example, Korean Patent Laid-Open Publication No. 10-2006-0100648 discloses a method for producing saengmae acid using red ginseng instead of ginseng. However, to date, various methods have been used to prepare various types of excipients such as citric acid, taurine, vitamin C, glucose, and lactose to reduce the strong aroma and unique taste of ginseng, It is not so much different from ordinary beverages, so that it is impossible to feel the original flavor of the saengmansan properly.

Therefore, the inventors of the present invention have continued research to develop a method for improving the bitter taste of saengmaecan which can provide revitalization and vitality while maintaining the original taste of SAXMAX, In addition to ginseng, mackumundong and omija, the addition of yellow mushroom, mushroom, mushroom, and licorice can further enhance the flavor and aroma of mushrooms while eliminating the bitter taste, while accomplishing the present invention.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for producing an actionful saengbang beverage, which is a functional herbal beverage in which the natural taste of the saengmaecan is alleviated and the bitterness is removed to improve the functionality.

Another aspect of the present invention is to provide an improved functional squeeze juice beverage according to the present invention.

In order to solve the above-mentioned technical problems, the present invention provides a process for producing an improved functional juice of beverage comprising the following steps:

(S1) preparing omija extract by cold treatment of omija;

(S2) extracting ginseng, ginseng, ginseng, hwanggi, and licorice after finely dividing and adding ginseng, followed by hot water extraction;

(S3) adding the child lobes to the extract obtained in the step (S2);

(S4) adding the Schizandra chinensis extract obtained in step (S1) to the mixed extract prepared in step (S3);

(S5) filtering and then heating the mixed extract obtained in the step (S4); And

(S6) adding sugar to the mixed extract heated in step (S5).

In addition, the present invention provides an abscisic acidic beverage prepared according to the above-described production method.

The beverage according to the present invention is advantageous in that the bitter taste of the saengmaecan is improved while the original flavor of the saengmae is maintained.

The erythromycin added to the bioaccumulation of the present invention acts on the lungs and the bosom to show the human body, and has a tonic action, an immune function regulating action, a cardiac diuretic action, a blood pressure lowering action, an anti-inflammatory action, a tonic action and a platelet aggregation inhibitory action. The main components are formononetin, betaine, choline, isoloquiritigenin, astraisoflavan, astrapterocarpan, and β-sitosterol. Formononetin, a component of isoflavonoids, is a phytoestrogen known as a natural substitute for female hormones.

The japanese lobule added to the saengbang of the present invention has sweating, fever, dryness, and detoxifying action in the oriental herb, so that it can be used as a sedative agent, a sedative agent, a sedative agent, an excitatory membrane inhibitory action, , Hyperglycemic action, and immune function. Perilla aldehyde, d-limonene, a-pinene, cyanin, sterin, linolic, stearic, palmitic acid, menthol, rosmarinic acid and luteolin are known as main ingredients.

The granulase added to the saquatonic acid of the present invention circulates blood well and is effective for preventing gastric emptying, diarrhea, menstrual irregularity, rheumatism, contusion, detoxification, . The flavonoids such as quercetin, isoquercetin and rutin, hydrolyzable tannins such as tellimagrandin I, II and rugosin, and condensed tannins of catechin and catechin derivatives have been reported . These ingredients are involved in various physiological activities, and studies such as anti-inflammation, antipyretic action, antiallergic action, anti-hyperlipemia, prevention of skin aging, whitening effect, and diabetes treatment have been reported.

The licorice added to the saengmaek acid of the present invention has an unusual smell, flavor, and harmonizes the toxicity of all the drugs, so that the medicinal effect can be clearly shown, and it regulates the heat and scent of the book, makes communication of all blood vessels, and strengthens the muscles and bones. Pharmacological action is effective in detoxification, hepatitis, urticaria, dermatitis, eczema. It has been reported to inhibit peptic ulcer, and it has ginger, muscle relaxation, diuretic action, anti-inflammatory action.

In step (S1) of the present invention, the step (S1) is a step of preparing an extract of Omija, wherein the Omija is cold-frozen, preferably at 0 to 3 ° C for 22 to 26 hours to cool the Omija, Can be manufactured. By doing this cold-brewing process, it is possible to improve the flavor of the saengmansan by extracting less tannin and bitter taste of omija. The extracted Schizandra chinensis extract is preferably stored in the refrigerator.

In step (S2) of preparing the beverage of the present invention, step (S2) is a step of preparing ginseng, ginseng, mulberry, hwanggi and licorice and mugwort, and first of all, the medicinal ingredient of each medicinal material is extracted to the minimum size. It is recommended that ginseng be cut to about 1 cm, cut into 2 cm, and cut into 3 cm and 4 cm respectively. The ginseng, ginseng, ginseng, yanggi and licorice tissues are disintegrated by such an infiltration, and the release of water-soluble substances is facilitated. After which the efflux of the active ingredient can be facilitated. It is preferred that this deposition process is performed in water for 30 minutes to 40 minutes. In this case, when the immersion process is performed for less than 30 minutes, there is a problem that the immersion is insufficient, the tissue is not retreated, the release of the water-soluble substance is not sufficient and the effective ingredient is not easily leaked. There is a problem that the tissue is so retracted that it will be present as a suspended matter or a precipitate and a separate filtration process must be performed.

Next, the step of adding ginseng to the infiltration of ginseng, gimmeongdong, hwanggi, and licorice, followed by hot water extraction, can be boiled for 80 to 100 minutes and hot water can be extracted.

In the present invention, it is advantageous to prevent the destruction of the inherent efficacy by separately adding the mashing as described above.

In step (S3) of the present invention, the step (S3) is a step of adding a self lobule extract to the mixed extract prepared above. The self lobule extract is prepared by immersing the self lobes in water at 90 to 100 ° C, ), Preferably after 5 to 15 minutes. By this process, it is possible to prevent destruction of the active ingredient of the child lobes.

In step (S4) of the method for producing an aqueous beverage of the present invention, the step of adding the above-obtained Omija extract to the mixed extract prepared as described above, wherein the Omija extract is added to the mixed extract in a ratio of 2: 1 to 1: 2 Weight ratio, preferably 1: 1. When the mixing ratio is exceeded, it is difficult to expect an improvement in taste and color.

In step (S5) of the present invention, the step (S5) is a step of filtering and heating the mixed extract obtained above. The filtration removes the foreign substances and residues remaining in the extract, thereby giving a neat trunk can do. Then, heating is performed for 3 to 5 minutes so that the prepared mixed extract is mixed well and the color feeling is harmonized naturally.

In step (S6) of adding sugar, step (S6) of the present invention can enhance taste by adding sugar, for example, honey or oligosaccharide to the mixed extract heated in the above . At this time, it is preferable to mix the ratio of sugar to the mixed extract at a ratio of 9.5 to 10.5: 1.

Thus, the final sugar beverage of the present invention has a sugar content of 9 to 10 ° brix, which is very suitable for drinking, and has an advantage in that the taste and flavor as well as the sensibility such as color are improved as compared with the existing saxemic acid. In addition, circulation and digestion of the plant can be promoted by the self-lobular and molluscule additionally added while maintaining the intrinsic active ingredient of SAXMAX.

In the meantime, the present invention provides an improved functional juice beverage according to the present invention.

Thus, the final sugar beverage of the present invention produced by the present invention has a sugar content of 9 to 10 ° brix, which is very suitable for drinking, and has an advantage in that the taste and flavor as well as the sensibility such as color are improved as compared with the existing saquatonic acid. In addition, circulation and digestion of the plant can be promoted by the self-lobular and molluscule additionally added while maintaining the intrinsic active ingredient of SAXMAX. Therefore, it is expected that the beverage of the present invention can be used as a functional drink which can be enjoyed freely by both sexes, regardless of sex, as the natural preference of sweetness and sourness is enhanced.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a graph showing the results of sensory evaluation on the color of saxaemic acid. Fig.
Fig. 2 is a graph showing the results of sensory evaluation for the flavor of bioaccumulative acid.
Fig. 3 is a graph showing the results of sensory evaluation of the smoothness (necking) of SAIMAXAN.
Fig. 4 is a graph showing the sensory evaluation results of the overall preference of SAX SA.
Fig. 5 is a graph showing the results of sensory evaluation of sour taste of SAXA.
6 is a graph showing the results of sensory evaluation of the sweetness of the saengmaecan.
FIG. 7 is a graph showing the sensory evaluation results of the sweet taste of the saengmaoxane.
8 is a graph showing the result of sensory evaluation of bitter taste of saengmaecan.
Fig. 9 is a graph showing the results of sensory evaluation on the taste imparting a sense of rejection of SAXUS.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

&Lt; Example 1 >

(1) Preparation of materials

The commodity Omija, which is popular in the present invention, was purchased in 2014 from Sehwadang, located in Hwasun-gun, Jeollanam-do, Korea. The fragrance components of the purchased stock were sealed and stored so as not to volatilize. The ginseng was purchased in Korea, and it was purchased from Geumsan Stream 1, Geumsan - eup, Geumsan - gun, Chungnam, Korea. McMundong was purchased from Korea at 1408, Yeeryim-ri, Sangnam-myeon, Gyeongsangnam-do, Korea, and was cut into small pieces of about 2 cm in size. Hwanggi was purchased in 126-1 Moseo Sampo, Changju, Gyeongsangbuk-do, Korea, and was cut into small pieces of about 3 cm in size. It was purchased from 228-19 Nammun-dong, Andong-dong, Gyeongsangbuk-do. Lichen and licorice are Chinese origin. Acacia honey of east and west food was purchased and used for water (3L), and weights, cotton seeds, pottery, portable burner and kettle were used.

(2) Production of sauces

First, 50 g of Omija was washed and put in 2 L of cold water for 24 hours.

Ginseng was about 1cm in length, about 3cm in hwanggi, about 4cm in licorice, and then immersed in water (200ml) for 30 minutes. (2g) and purified water (800ml) were boiled for 90 minutes. The lobules were removed from the water at 100 ℃ for 10 minutes.

After the omiza freezing, the omija extract was prepared, and all the medicaments were removed from the ginseng, Hwanggi, licorice, mamdongdong, mackerel and mulberry leaf extracts, and a mixed extract was prepared.

Then, the prepared Omiza extract and the mixed extract were mixed at a weight ratio of 1: 1, and then heated in a kettle for 3 minutes based on 1000 ml. After cooling until the warmth disappeared, 5 g per 50 ml of honey was added and stirred well. After cooling for 1 day, it was used for evaluation after cooling.

&Lt; Comparative Example 1 &

Saengma acid was prepared in the same manner as in Example 1, except that licorice was not added.

&Lt; Test Example 1 >

The degree of sugar in the sample 3 prepared in Example 1 was measured with a digital refractometer (pocket PAL-1, Atago co., Japan) and expressed in ° Brix. All samples were taken 1 g each, and the average value was repeated three times. For comparison, sample 1 of comparative example 1, which was not licorice-free, commercially available Korean insaspiram (sample 2), and Korean red ginseng saponin (sample 4) were used. The results are shown in Table 1 below.

Sample Brix (˚Brix) One 9 2 9 3 10 4 16.9

As shown in Table 1, the ºBrix of the sacciocemic acid produced in Example 1 and Comparative Example 1 was 9-10 ° Brix. On the other hand, one of the reasons for the high ˚Brix of commercially available Ginseng red ginseng (Sample 4) is that it contains 78% or more of red ginseng instead of ginseng.

&Lt; Test Example 2 >

The pH of the SAX was measured with a pH / ISE meter (pH / Temp Meter pH-200L). All samples were taken 30ml each and the average value was repeated three times. The results are shown in Table 2 below.

Sample pH One 3.12 2 2.81 3 3.20 4 2.51

As shown in Table 2, the pH of the sample 3 of the present invention was 3.20, which was higher than the pH of the commercial samples 2 and 4 (2.81 and 2.51). From this, it can be predicted that the sour taste of the bio-acidic beverage according to the present invention is not stronger than that of the commercially available beverage, and the preference degree can be improved.

&Lt; Test Example 3 >

Sensory tests were carried out on 100 saplings of the saques and commercially available saques (samples 2 and 4) prepared in Example 1 (sample 3) and Comparative Example 1 (sample 1), and color, flavor, , And the overall preference was measured. When evaluating each sample, rinse the mouth thoroughly with water and evaluate the SAX. 1 to 9 show the sensory properties (flavor, color, taste, softness, acidity, sweetness, bitter taste, bitter taste,

The results of this study were analyzed using Excel (Microsoft Office Excel 2007) program.

FIG. 1 is a graph showing the results of sensory evaluation on the color of sacca. As shown in FIG. 1, in the preference of color, the juice of the present invention was the highest and the lowest was Sample 4.

Fig. 2 is a graph showing the sensory evaluation result of the flavor of the saengmaoxan. As shown in Fig. 2, the highest preference of fragrance was that of the present invention, and the lowest was Sample 2.

FIG. 3 is a graph showing the results of sensory evaluation of the smoothness (throat) of saxemic acid. As shown in FIG. 3, the highest preference of softness (thickening) was the saxemic acid of the present invention and the lowest was Sample 2.

FIG. 4 is a graph showing the sensory evaluation results of the overall preference of SAXMIC. As shown in FIG. 4, the overall preference of SAXMAX was the highest and that of Sample 2 was the lowest.

FIG. 5 is a graph showing the results of sensory evaluation of sour taste of SAXMIC. As shown in FIG. 5, the sourness was the highest in Sample 2 and the lowest in the present invention.

FIG. 6 is a graph showing the sensory evaluation result of sweetness of the saengmaecan. As shown in FIG. 6, the sweetness was the highest in the present invention and the lowest in Sample 2.

FIG. 7 is a graph showing the sensory evaluation result of the taste of the saengmaek acid. As shown in FIG. 7, Sample 2 was the highest and the sample 1 was the lowest.

FIG. 8 is a graph showing the sensory evaluation result of the bitter taste of saengmaecan. As shown in FIG. 8, the bitter taste was the highest in Sample 2 and the lowest in the present invention.

Fig. 9 is a graph showing the results of sensory evaluation on the taste imparting a sense of rejection of SAXUS. As shown in FIG. 9, Sample 2 had the highest taste and Sample 3 had the lowest taste.

As described above, the saengmaecan produced according to the present invention was rated the best in terms of color, flavor, softness, and overall taste, and received the lowest evaluation in taste that gives a sense of rejection.

Claims

A method for producing an improved functional juice of beverage comprising the steps of:
(S1) preparing omija extract by cold treatment of omija;
(S2) extracting ginseng, ginseng, ginseng, hwanggi, and licorice after finely dividing and adding ginseng, followed by hot water extraction;
(S3) adding the child lobes to the extract obtained in the step (S2);
(S4) adding the Schizandra chinensis extract obtained in step (S1) to the mixed extract prepared in step (S3);
(S5) filtering and then heating the mixed extract obtained in the step (S4); And
(S6) adding sugar to the mixed extract heated in step (S5).

The method according to claim 1,
Wherein said step (S1) is carried out at a temperature of 0 to 3 DEG C for 22 to 26 hours.

The method according to claim 1,
Wherein the omija extract and the mixed extract prepared in the step (S3) are mixed at a weight ratio of 2: 1 to 1: 2 in the step (S4).

The present invention relates to an improved functional squeeze juice drink comprising an extract of Omija, ginseng, mungmundong, hwanggi, licorice, mung bean, and japanese lobster as an active ingredient.

A functionalized improved sacca drink prepared according to the method of any one of claims 1 to 3.