KR20180065468A - Preparation method of beverage composition using natural herb extract and beverage composition thereby - Google Patents

Abstract

The present invention relates to a preparation method of an ingredient composition using medical herb ingredients, and a food composition produced by using the ingredient composition. More specifically, the present invention relates to a method of preparing a beverage form by reconstructing a traditional secret recipe with modern technology using ginseng, Wolfiporia extensa, Rehmannia glutinosa, honey, and ultrapure water. Therefore, according to the present invention, a beverage composition which can help improve health by enhancing immunity and reducing fatigue can be provided.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage composition and a beverage composition using the beverage composition,

The present invention relates to a process for producing a beverage composition using a one-component raw material and a beverage composition produced thereby.

In recent years, in order to prevent or treat various diseases, interest in natural products including various plants has increased rapidly in place of conventional synthetic substances, and methods for maximizing useful components have been developed along with identification of useful components.

On the other hand, Kyeongokgyo is described as a remedy for Blood Pressure Tendency and weakness in Donguibogam and Ikchiae, and it is a solid preparation made by adding ginseng, honey (white mil), ginseng, and Byeongryong medicine as main ingredients. Regarding the pharmacological activity of Kyeongok High School, it is recorded that the gray hair of the Dongbibo and Ikchonjo have the effect of restoring various illnesses and weakness of the stamen again.

Studies on the pharmacological activity of Gyeongokgok are actively conducted based on these high literature data. The results of the present study are as follows: Kyeongokgogok Soojang X is effective for antiinflammation, inhibition of gastric ulcer, analgesic effect and maintenance of normal body temperature, blood glucose lowering, total cholesterol and total triglyceride level decrease, blood pressure lowering effect, It has also been reported that weight-loss is dose-dependent. It is also known that anti-inflammatory effect, gastric ulcer inhibitory effect, analgesic effect and maintenance of normal body temperature are also significant.

In connection with the prior art for a composition containing raw persimmon, bamboo, ginseng, honey and the like, Korean Patent Registration No. 10-0813781 discloses an atopic improvement effect of a herbal composition containing raw persimmon, and Korean Patent No. 10-0846738 Korean Patent No. 10-0797016 discloses a method for producing a ginseng polysaccharide which exhibits an immunostimulating activity.

Therefore, the inventors of the present invention have focused on the raw material composition of Kyoeokgyo which is known to have such excellent efficacy, so that it is possible to maximize the efficacy of each herbal ingredient and develop it in the form of beverage, thereby enhancing the convenience of consumers. A method for producing a beverage composition was developed and the present invention was completed.

Accordingly, it is a technical object of the present invention to provide a process for producing a beverage composition using a one-component raw material.

Another object of the present invention is to provide a beverage composition produced by the above method.

In order to solve the above-mentioned problems, the present invention provides a method for manufacturing a ginseng product, comprising the steps of: (1) weighing and washing ginseng, gyeongryeong,

(2) preparing the raw persimmon juice by preparing the prepared raw persimmon juice;

(3) mixing and stirring the prepared ginseng, bamboo shoots, bamboo shoots and sesame seeds, and then extracting and aging the germanium ceramics at 75 to 85 ° C for 70 to 80 hours by steam heating to prepare a first extract;

(4) extracting and aging the first extract at a temperature of 50 to 60 ° C for 20 to 30 hours by steam heating to prepare a second extract;

(5) extracting and aging the second extract at a temperature of 75 to 85 ° C for 20 to 30 hours by steam heating to prepare a third extract;

(6) mixing the third extract and ultrapure water in a ratio of 1: 2, and then extracting and aging the mixture at 50 to 60 ° C for 1 to 3 hours in a steam heating method to prepare a fourth extract;

(7) extracting and aging the fourth extract at a temperature of 92 to 100 ° C for 20 to 30 hours by steam heating to prepare a fifth extract;

(8) The fifth extract is cooled for 11 to 13 hours and then subjected to first filtration to produce a sixth extract;

(9) extracting and aging the sixth extract at 95 to 100 ° C for 20 to 30 hours in a steam-heating method to prepare a seventh extract;

(10) cooling the seventh extract solution for 11 to 13 hours, followed by secondary filtration to produce an eighth extract;

(11) The sludge subjected to the primary filtration and the secondary filtration in the steps (8) and (10) is extracted and aged at 100 to 110 ° C for 20 to 30 hours by steam heating, Cooling, followed by tertiary filtration to produce a ninth extract;

(12) preparing a tenth extract by filtering the juice of persimmon juice prepared in the step (2);

(13) preparing an eleventh extract by extracting and aging the tenth extract at a temperature of 100 to 110 ° C for 45 to 50 hours by steam heating;

(14) cooling the eleventh extract for 11 to 13 hours and then filtering to produce a twelfth extract;

(15) further filtering the twelfth extract to produce a thirteenth extract;

(16) Each sludge filtered in steps (14) and (15) is extracted and aged at 95 to 100 ° C for 20 to 30 hours by steam heating, cooled for 11 to 13 hours, Preparing a fourteenth extract;

(17) mixing the thirteenth extract and the fourteenth extract, and further adding the extract at 50 to 60 DEG C to prepare a fifteenth extract;

(18) mixing the eighth extract, the ninth extract and the fifteenth extract, and then extracting and aging the mixture at a temperature of 100 to 110 ° C for 11 to 13 hours in a steam heating method to prepare a 16th extract; And

(19) A method for manufacturing a beverage composition using a one-component raw material, which comprises filtering the above-mentioned extract at a temperature of 100 ° C 1 to 3 times.

Also, the composition of the present invention comprises 5 to 6 parts by weight of ginseng, 9 to 11 parts by weight of ginseng, 18 to 20 parts by weight of raw persimmon, 46 to 50 parts by weight of sesame seeds and 18 to 20 parts by weight of ultra pure water based on 100 parts by weight of the total composition .

According to another aspect of the present invention, there is provided a beverage composition using a one-component raw material, which is manufactured by the above-described method.

The beverage composition using the herbal raw material according to the present invention can be manufactured so as to strengthen the weakness by harmonizing the weakness through various extraction and aging processes. Accordingly, the beverage composition of the present invention can be usefully used as various health functional foods such as energy enhancement, immunity enhancement, anti-aging, and prevention of menopausal disorders.

1 shows a process for producing a beverage composition using a one-component raw material according to the present invention.

Hereinafter, embodiments and examples of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention.

It should be understood, however, that the present invention may be embodied in many different forms and is not limited to the embodiments and examples described herein.

Also, throughout this specification, when a component is referred to as "comprising ", it means that it can include other components as well, without departing from the other components unless specifically stated otherwise.

Also, throughout this specification, when a step is referred to as being "on" or "before" another step, it is intended to include not only the case where a step is in a direct time series relationship with another step, Includes the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases may change.

According to the present invention, there is provided a method for preparing a beverage composition, comprising the steps of: (1) weighing and washing ginseng, bamboo shoots, (2) preparing the raw persimmon juice by preparing the prepared raw persimmon juice; (3) mixing and stirring the prepared ginseng, bamboo shoots, bamboo shoots and sesame seeds, and then extracting and aging the germanium ceramics at 75 to 85 ° C for 70 to 80 hours by steam heating to prepare a first extract; (4) extracting and aging the first extract at a temperature of 50 to 60 ° C for 20 to 30 hours by steam heating to prepare a second extract; (5) extracting and aging the second extract at a temperature of 75 to 85 ° C for 20 to 30 hours by steam heating to prepare a third extract; (6) mixing the third extract and ultrapure water in a ratio of 1: 2, and then extracting and aging the mixture at 50 to 60 ° C for 1 to 3 hours in a steam heating method to prepare a fourth extract; (7) extracting and aging the fourth extract at a temperature of 92 to 100 ° C for 20 to 30 hours by steam heating to prepare a fifth extract; (8) The fifth extract is cooled for 11 to 13 hours and then subjected to first filtration to produce a sixth extract; (9) extracting and aging the sixth extract at 95 to 100 ° C for 20 to 30 hours in a steam-heating method to prepare a seventh extract; (10) cooling the seventh extract solution for 11 to 13 hours, followed by secondary filtration to produce an eighth extract; (11) The sludge subjected to the primary filtration and the secondary filtration in the steps (8) and (10) is extracted and aged at 100 to 110 ° C for 20 to 30 hours by steam heating, Cooling, followed by tertiary filtration to produce a ninth extract; (12) preparing a tenth extract by filtering the juice of persimmon juice prepared in the step (2); (13) preparing an eleventh extract by extracting and aging the tenth extract at a temperature of 100 to 110 ° C for 45 to 50 hours by steam heating; (14) cooling the eleventh extract for 11 to 13 hours and then filtering to produce a twelfth extract; (15) further filtering the twelfth extract to produce a thirteenth extract; (16) Each sludge filtered in steps (14) and (15) is extracted and aged at 95 to 100 ° C for 20 to 30 hours by steam heating, cooled for 11 to 13 hours, Preparing a fourteenth extract; (17) mixing the thirteenth extract and the fourteenth extract, and further adding the extract at 50 to 60 DEG C to prepare a fifteenth extract; (18) mixing the eighth extract, the ninth extract and the fifteenth extract, and then extracting and aging the mixture at a temperature of 100 to 110 ° C for 11 to 13 hours in a steam heating method to prepare a 16th extract; And (19) filtering the 16th extract at 100 占 폚 one to three times.

First, step (1) is a step of preparing a raw material, which is prepared by weighing ginseng, gyeongryeong, raw persimmon and sesame seeds, which are prescription ingredients of Gyeonggi-do.

The ginseng (Panax ginseng) is a perennial plant belonging to the Araliaceae, and the ginseng contains an abundance of saponin called ginsenoside. Saponin also acts to activate the constituent function of the body and to strengthen the immune function. Ginseng has been known for a long time as one of the most representative nourishing tonic agents, and in recent years, many scientific research results on its components and drug efficacy have been reported. Therefore, the mysterious effects of ginseng have been subjected to modern scientific illumination. Preferably 5 to 6 parts by weight, and more preferably 5.29 parts by weight based on 100 parts by weight of the total beverage composition.

Poria cocos are sclerotia that grows in pine roots and have a ball shape or oval shape with a diameter of 5 ㎝ to 7 ㎝ and brown or dirty black with the bark pieces on the ground. Bokryeong is corked and hard, covered with a thickness of 0.2 ㎜ to 0.5 ㎜, the contents are white or pink, and radially cracked. Byeongryeong has almost no taste and smell, but sometimes spreads with mild mucus and shows positive response to iodine. In the present invention, it is preferable to use 9 to 11 parts by weight of the beverage, more preferably 9 to 11 parts by weight of the whole beverage composition And 10.60 parts by weight based on 100 parts by weight.

In the present invention, it is preferable to use the ginseng powder and the gyeongsang powder. In this case, the ginseng powder and the gyeongryeol powder are divided into ginseng powder and gyeongryeong powder. The particle size of the ginseng powder is in the range of 100-200 mesh sieve Use as little as possible. By using the powder as described above, it becomes possible to enhance the extraction efficiency of the active ingredient of ginseng and bamboo seeds.

Rehmannia glutinosa is a rhizome of Rehmannia glutinosa Libosch. Which is a Scrophulariaceae plant. Its main components are Catalpol, Verbascose mannitol, Glucose, Mannotriose, and vitamin A (vitamin A). It is a material used to regulate the blood (blood), and it is good in the present invention because it is a material which is cold, flavorful and free from poison, breaks all the heat, breaks blood, 18 to 20 parts by weight, more preferably 18.03 parts by weight based on 100 parts by weight of the total beverage composition.

In addition, Honey is a bee that absorbs the polysaccharide secreted from the honey gland of plant flower into the stomach and decomposes sugar into glucose and fructose. It is a nutrient that is absorbed into the body immediately without digestion and decomposition. In addition, protein, ash, , Lactic acid, various vitamins and minerals. In addition, since honey is decomposed into alkaline body, it is an alkaline food that keeps blood in the body alkaline. In addition to being widely used as a sweetener and the like, such a honey is a health food that can be easily used in terms of fatigue recovery, prevention of adult diseases, nutrition, etc. In the present invention, 46 to 50 parts by weight, more preferably, And 48.05 parts by weight based on 100 parts by weight of the beverage composition.

Next, step (2) is a step of preparing fresh persimmon juice by preparing fresh persimmon juice from the prepared raw materials. The juicing method and the process are not particularly limited, and generally, raw juice is crushed to a proper size and juice is produced using a press.

Next, step (3) is a step of preparing the first extract, mixing and stirring the prepared ginseng, bamboo shoots, bamboo shoots and sesame seeds, and extracting and aging the same. At this time, the extraction and aging are carried out at 75-85 DEG C for 70-80 hours in the prepared ginseng, bamboo shoot, bamboo sap and juice. Through this aging process, the primary extraction of ginseng, bokyeong, jujube juice,

Next, step (4) is a step of extracting and aging the first extract at a temperature of 50 to 60 ° C for 20 to 30 hours by steam heating. It is preferable that the first extract is put into a germanium ceramics and extracted by a steam heating method. As the far infrared rays generated by the germanium ceramics are generated, more efficient extraction is achieved by providing the steam.

Next, step (5) is a step of preparing a third extract, which is a step of extracting and aging the second extract by steam heating at 75 to 85 ° C for 20 to 30 hours. The second extract is similarly extracted from the germanium ceramics by the steam heating method. By extracting the extracted second extract at a relatively high temperature as compared with the step (4), extraction of components not extracted at low temperatures can be further performed.

Next, step (6) is a step of preparing a fourth extract. The third extract and the ultrapure water are mixed at a ratio of 1: 2, and the mixture is stirred at 50 to 60 ° C for 1 to 3 hours And aging. At this time, it is important that the germanium ceramics are extracted by steam heating method during the extraction and aging, and gently agitated so that the concentrated third extract is mixed well so as not to agglomerate.

In this case, the ultrapure water refers to pure water containing only pure water components and is an extremely purified water having extremely low pollutants such as electric conductivity, solids, bacteria, organic matter, and dissolved water , Water having a diameter of not more than 0.1 占 퐉 is not more than 20 particles per cm3, and live cells are water having not more than one particle per 100m3. By using such ultrapure water, impurities are not mixed at the time of extraction, so that it is possible to effectively extract the effective ingredient.

Next, step (7) is a step of preparing a fifth extract, and the fourth extract is extracted and aged at 92-100 ° C for 20-30 hours by steam heating. In this step, it is important to extract the fourth extract from the germanium ceramics by steam heating method, and to prevent moisture increase, it is important to extract the fourth extract at 92 to 100 ° C. At this time, the loss of nutrients due to heat should be avoided, It is possible to extract the active ingredient at a maximum.

In the present invention, the extraction is carried out through various stages at various temperatures, so that the active ingredient can be efficiently extracted, and the extraction and aging of the germanium ceramics can be performed by steam heating, thereby enhancing the efficacy of the medicinal materials do.

The fifth extract prepared through the above steps is cooled, filtered, extracted and aged again several times, and the filtered sludge is again extracted and aged so that the active ingredient is extracted more effectively, and a beverage composition is produced.

Thus, in steps (8) to (10), the sixth extract, the seventh extract and the eighth extract are sequentially prepared according to the extraction procedure. Specifically, the fifth extract is cooled for 11 to 13 hours and then subjected to first filtration to produce a sixth extract. The sixth extract is extracted and aged at 95 to 100 ° C for 20 to 30 hours by steam heating, After the extract is prepared, the seventh extract is cooled for 11 to 13 hours and then subjected to second filtration to produce an eighth extract. That is, after cooling and filtration, extraction and aging by steam heating are performed again, and then cooling and filtration are performed again, so that the chemical properties can be maximized while harmonizing the medicines.

Next, the step (11) is a step of producing the ninth extract. The sludge subjected to the primary filtration and the secondary filtration in the steps (8) and (10) To 30 hours of extraction, aging, cooling for 11 to 13 hours, and tertiary filtration. At this stage, each of the sludge filtered above is again extracted and aged. After cooling and filtering, the active ingredient remaining in the sludge component can be completely extracted.

Next, steps (12) to (15) are steps for obtaining an extract from the juice of Persimmon juice prepared in the step (2). Specifically, the berry juice prepared in the step (2) is filtered to produce a tenth extract, and the tenth extract is extracted and aged at 100 to 110 ° C for 45 to 50 hours by steam heating, And the eleventh extract is cooled for 11 to 13 hours and filtered to prepare a twelfth extract, and then the twelfth extract is filtered again to produce a thirteenth extract.

Next, step (16) is a step of preparing the 14th extract, which is the step of obtaining the extract from the filtered sludge in the filtration process in the production of the 13th extract from the raw juice. That is, each of the sludges filtered in steps (14) and (15) is extracted and aged at 95-100 ° C for 20-30 hours by steam heating, cooled for 11-13 hours, filtered, The extracted sludge is subjected to extraction and aging again after being filtered in the extraction process of the fresh persimmon juice, and then the active ingredient remaining in the raw sludge sludge component can be completely extracted because it is cooled and filtered.

Next, step (17) is a step of preparing the fifteenth extract. The thirteenth extract obtained through various stages of extraction from the juice of Persimmon juice and the fourteenth extract obtained by extracting the active ingredient from the sludge obtained through the filtration are mixed Thereby obtaining the final raw persimmon extract. Specifically, after mixing the thirteenth extract and the fourteenth extract, they are further squeezed at 50 to 60.degree. C. to effectively add the active ingredient through mixing the raw juice extracted from the raw juice and the raw juice sludge, .

Next, the step (18) is a step of preparing the 16th extract, which comprises the eighth extract obtained from the ginseng, the bamboo shoot, the persimmon juice, the persimmon juice, the seaweed and the ultra pure water, the ninth extract obtained from the sludge obtained in the extraction, And the 15th extract obtained from the raw saury sludge are mixed and steamed and then extracted and aged at 100 to 110 ° C for 11 to 13 hours to finalize each component in harmony.

Finally, in step (19), the 16th extract is filtered 1 to 3 times at 100 ° C. to prepare a beverage composition, and the resulting beverage composition is finally packaged and supplied to consumers . In the present invention, this is referred to as "jadeite number ".

Further, it is also possible to add various components to improve the functionality and palatability in addition to the compositional components of the above-mentioned jadeite water. For example, shiitake mushroom powder or Chinese cabbage powder can be mentioned. Among these components, beta carotene has a further improved efficacy as a health functional food for preventing cancer.

Hereinafter, the present invention will be described concretely with reference to Examples, but the present invention is not limited to the following Examples.

Example 1. Preparation of food composition

(1) First, 300 g of ginseng, 601 g of bamboo shoots, 6,000 g of raw persimmon and 2,725 g of sesame seeds were weighed and prepared, and 11,252 g of ultrapure water was prepared.

(2) Next, 2,000 g of raw persimmon juice, 300 g of ginseng powder, 601 g of ginseng powder and 2,725 g of bamboo powder were mixed and stirred using a juicer, and the mixture was stirred for 72 hours at 80 캜 in germanium ceramics by steam heating. And after aging, it was extracted and aged at about 55 ° C for 24 hours, and then extracted and aged at 80 ° C for 24 hours. Ultrapure water was mixed at a ratio of 1: 2, followed by extraction and aging at about 55 캜 for 2 hours with stirring. Next, it was extracted and aged at 92 ° C for 24 hours in a germanium ceramics by steam heating, then cooled for 12 hours and then subjected to primary filtration and then again extracted and aged at 95 ° C for 24 hours by steam heating. After cooling again, secondary filtration was carried out to obtain an extract.

At this time, the filtered sludge was collected by heating with steam at a temperature of less than 100 to 110 ° C for 24 hours, cooled for 12 hours, and then filtered briefly for residual sludge to obtain an extract.

(3) 1,000 g of the raw persimmon juice was filtered and extracted and aged at 100 to 110 ° C for 48 hours in germanium ceramics by steam heating. After cooling for 12 hours, the extract was filtered to re- ≪ / RTI >

At this time, the sludges obtained from the filtration were collected again and matured at 95 to 100 ° C for 24 hours by steam heating, cooled for 12 hours, and filtered to obtain an extract.

The extract obtained above was mixed and was then juiced at 55 캜 to obtain a final raw persimmon extract.

(4) The extracts obtained in the above steps (2) and (3) were mixed and then extracted and aged at 100 to 110 ° C for 12 hours by steam heating. The resulting extract was filtered three times at 100 ° C, And packaged.

As described above, according to the present invention, it is possible to extract the active ingredient as much as possible through extraction, aging, cooling and filtration processes at various temperatures as a modernized technology as a conventional technique of using traditional ginseng, bamboo shoot, So that the convenience of drinking can be improved.

It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be. It is therefore to be understood that the embodiments described above are intended to be illustrative, but not limiting, in all respects.

Claims (3)

(1) preparing raw materials by weighing and washing each of ginseng, gyeongryeong, raw persimmon and lozenge;
(2) preparing the raw persimmon juice by preparing the prepared raw persimmon juice;
(3) mixing and stirring the prepared ginseng, bamboo shoots, bamboo shoots, and sesame seeds, followed by extraction and aging at 75 to 85 ° C for 70 to 80 hours by steam heating to prepare a first extract;
(4) extracting and aging the first extract at a temperature of 50 to 60 ° C for 20 to 30 hours by steam heating to prepare a second extract;
(5) extracting and aging the second extract at a temperature of 75 to 85 ° C for 20 to 30 hours by steam heating to prepare a third extract;
(6) mixing the third extract and ultrapure water in a ratio of 1: 2, and then extracting and aging the mixture at 50 to 60 ° C for 1 to 3 hours in a steam heating method to prepare a fourth extract;
(7) extracting and aging the fourth extract at a temperature of 92 to 100 ° C for 20 to 30 hours by steam heating to prepare a fifth extract;
(8) The fifth extract is cooled for 11 to 13 hours and then subjected to first filtration to produce a sixth extract;
(9) extracting and aging the sixth extract at 95 to 100 ° C for 20 to 30 hours in a steam-heating method to prepare a seventh extract;
(10) cooling the seventh extract solution for 11 to 13 hours, followed by secondary filtration to produce an eighth extract;
(11) The sludge subjected to the primary filtration and the secondary filtration in the steps (8) and (10) is extracted and aged at 100 to 110 ° C for 20 to 30 hours by steam heating, Cooling, followed by tertiary filtration to produce a ninth extract;
(12) preparing a tenth extract by filtering the juice of persimmon juice prepared in the step (2);
(13) preparing an eleventh extract by extracting and aging the tenth extract at a temperature of 100 to 110 ° C for 45 to 50 hours by steam heating;
(14) cooling the eleventh extract for 11 to 13 hours and then filtering to produce a twelfth extract;
(15) further filtering the twelfth extract to produce a thirteenth extract;
(16) Each sludge filtered in steps (14) and (15) is extracted and aged at 95 to 100 ° C for 20 to 30 hours by steam heating, cooled for 11 to 13 hours, 14 extract;
(17) mixing the thirteenth extract and the fourteenth extract, and further adding the extract at 50 to 60 DEG C to prepare a fifteenth extract;
(18) mixing the eighth extract, the ninth extract and the fifteenth extract, and then extracting and aging the mixture at a temperature of 100 to 110 ° C for 11 to 13 hours in a steam heating method to prepare a 16th extract; And
(19) The method of manufacturing a beverage composition using a one-shot raw material, which comprises filtering the 16th extract at 100 ° C 1 to 3 times.
The method according to claim 1,
Wherein the composition comprises 5 to 6 parts by weight of ginseng, 9 to 11 parts by weight of ginseng, 18 to 20 parts by weight of raw persimmon, 46 to 50 parts by weight of rosin and 18 to 20 parts by weight of ultra pure water based on 100 parts by weight of the total composition , A method for manufacturing a beverage composition using a herbal raw material.
A beverage composition using a herbal raw material, which is produced by the method according to claim 1 or 2.

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