KR20180105361A - Drink composition comprising a Black Galic and a Red Ginseng and method of making the same - Google Patents

Abstract

The present invention relates to a method for making a high viscosity drink comprising a black garlic concentrate and a red ginseng powder, and to a manufacturing method thereof, and more specifically, to a high viscosity drink having proper viscosity without using a separate viscosity-increasing agent by using a black garlic concentrate and a red ginseng powder, and to a manufacturing method thereof. The present invention provides a drink composition comprising the black garlic concentrate and the red ginseng powder, wherein black garlics are extracted with water, and a minute red ginseng powder of 800 mesh is mixed with a garlic extraction solution concentrated to 30-60 brix on the weight basis of the garlic extraction solution of 5-7%.

Description

TECHNICAL FIELD The present invention relates to a high-viscosity beverage composition containing a black garlic concentrate and red ginseng powder, and a method of manufacturing the same.

The present invention relates to a high viscosity beverage composition comprising a black garlic concentrate and red ginseng powder and a method for preparing the same, and more particularly, to a high viscosity beverage composition having a proper viscosity without using a thickening agent using a black garlic concentrate and red ginseng powder, And a method for producing the same.

Black garlic is a processed garlic product made by aging raw garlic at 40 ~ 100 ℃ for 10 ~ 40 days while changing temperature. It reacts with sugar and amino acid contained in garlic itself to produce browning substance, It is called the black garlic as a concept that contrasts with the white light of raw garlic. In the course of changing to black garlic, the pungent flavor and aroma unique to raw garlic are reduced, the hard tissue is softened, and it has a jelly-like texture and organic acids and sugars are liberated during the heat treatment process, resulting in a sweet and sour taste.

Sodium alginate (SAC), which is a minor substance in phenolic compounds and raw garlic, is removed. Phenol compounds are representative functional ingredients contained in plant foods, and collectively referred to as compounds containing phenol groups, and these compounds have excellent antioxidant functionality. SAC has higher antioxidant activity than raw garlic due to increased content of useful substances and browning substances, and has blood coagulation inhibition, blood lipid and cholesterol lowering function, immunoregulatory function and anticancer activity. Because of these functionalities, it is recognized as a food having activity of strengthening physical strength and vitality, restoring fatigue, strengthening immunity, and improving blood lipid concentration.

Ginseng has been known to restore body weakness, eliminate toxins in the body, and increase resistance to diseases. Various studies have been conducted to find out the effects of ginseng on fatigue, stress relief, prevention of arteriosclerosis, blood pressure and hypoglycemia, It is known to have the functionality of sexual recovery. Red ginseng, obtained by repeating the process of steamed and dried ginseng, contains glycosides, saponins, and flavonoid compounds, and is widely used as a health functional food material because of its central nervous sedation and excitability, hematopoiesis and liver protection, anti-inflammation and anti- .

In the case of black garlic, it is sold in to garlic form which does not remove the outer coat, and it is sold in circulation or garlic form in 200 ~ 500 g unit, so it is used as a beverage by extracting it with water as a method for easier ingestion. In this case, it has a concentration of 8 ~ 15 brix and is packed in 80 ~ 100 mL unit. In case of red ginseng, the water is dried to less than 15%, so it is difficult to directly ingest, so it is processed into powder or extracted with water and distributed as a drink.

Although both black garlic and red ginseng have been developed to concentrate the extract at a high concentration, it is expensive and has a viscosity similar to that of honey, so it has drawbacks in that it is not easy to eat each time it is consumed. These conventional packaging methods have limitations on continuous ingestion considering the characteristics of health promotion or preventive food which can be effectively consumed because it is bulky or loose to carry and is not easy to carry.

In a similar viewpoint, in the patent application 10-2016-0018999, it is difficult to take a proper amount of food for a long period of time for the ingestion of food at the preventive level. Especially, the garlic has a high functionality but has a unique flavor and taste, In order to compensate for these disadvantages, 0.1 to 20 parts by weight of black ginseng extract, 0.001 to 10 parts by weight of red ginseng or ginseng essence, and 0.001 to 10 parts by weight of ginseng protein, which is a glycolipid protein isolated from red ginseng, are added to dairy products such as milk and soy milk A method for manufacturing a black gum containing red ginseng milk beverage containing at least one selected ingredient is proposed. However, in this case, the addition amount of black ginseng or red ginseng is relatively low, and dairy products must be circulated at low temperatures in order to maintain and manage quality, and it is bulky in liquid phase and has a short shelf life compared to general foods. .

In Patent Publication No. 10-2012-0019988 for preparing a beverage composition in which the functionality and taste of red ginseng and black garlic are harmonized, a beverage containing black garlic and fermented red gins improved in water absorption and body activity of saponin component was prepared, And a step of sterilizing and cooling for storage. In the case of this patent, the black gum concentrate or fermented red ginseng concentrate is contained at a relatively low ratio of 10% by weight or less, and it has a limitation to add a large amount of food additives such as thickening agent, sweetener, preservative, and acidulant.

In order to solve the above problem, the present invention is to solve the above-mentioned problems by mixing a black gum concentrate and a fine red ginseng powder having a high content of red ginseng active ingredient so as to obtain the same effect as when ingested in a small amount, It is an object of the present invention to provide a composition of a high viscosity beverage containing a black gum concentrate and red ginseng powder having an appropriate viscosity and a method for producing the same.

It is another object of the present invention to provide a composition of a highly viscous beverage containing a black gum concentrate and red ginseng powder having enhanced functionality by adding a brewing concentrate and a bellflower concentrate, and a process for producing the same.

The present invention relates to a method for producing high-viscosity beverages containing black garlic concentrate and red ginseng powder, which comprises mixing a black garlic concentrate having a concentration of 30 to 60 brix after extracting water from black garlic with 800 mesh micro ginseng powder in an amount of 5 to 7% Lt; / RTI >

The present invention relates to a pharmaceutical composition comprising 30 to 60 brix of black garlic concentrate 20 to 40 wt.%, Micro ginseng powder 3 to 8 wt.%, 68 to 75 brix concentrate 9 to 19 wt.% And 45 to 53 brix bellflower concentrate 0.5 to 1.5 wt. To 65 wt% of a black garlic concentrate and red ginseng powder.

The present invention relates to a high viscosity beverage containing black garlic concentrate and red ginseng powder, which comprises mixing 30 to 60 brix of black garlic concentrate, micro ginseng powder, 68 to 75 brix concentrate, and bellflower concentrate in a stirrer while stirring at 90 ° C for 30 minutes And a manufacturing method thereof.

Wherein the agitator comprises a stirrer, a cylinder positioned inside the agitator, and a discharge hole formed at a lower end thereof; A piston having an anchor portion which is in close contact with the inner wall of the cylinder; And an agitating blade attached to an end of a rotating shaft rotated by the rotational force of the motor and stirring the agitating blade.

The beverage prepared according to the present invention is suitable for packing in a liquid stick, and contains high-concentration components and contains both effective components of black ginseng and red ginseng. Since it has a high viscosity without mixing gum components or thickeners, It is possible to provide desired physical properties to the product by using only natural materials without additives.

Fig. 1 shows the sensory evaluation of a mixture of black gum concentrate with different mixing ratios of the micro ginseng powder mixture.
Figure 2 shows the cytotoxicity of bellflower roots and embryo extracts to RAW 264.7 cells.
Fig. 3 shows the NO production rate in RAW 264.7 cells of Platycodon grandiflorum and the pear extract.
Fig. 4 shows the ROS production rate in RAW 264.7 cells of Platycodon grandiflorum and Pigeon Extract.
Fig. 5 shows the sensory evaluation of highly concentrated beverages containing black garlic concentrate, red ginseng powder and pear and bellflower concentrate.
6 (a), 6 (b) and 6 (c) show operation states of an agitation apparatus according to a preferred embodiment of the present invention.

The high viscosity beverage composition comprising the black gum concentrate and the red ginseng powder to be provided in the present invention and the preparation method thereof will be described in more detail with reference to the following examples and experimental examples. The examples and experimental examples are intended to illustrate the gist of the present invention and thus the scope of the present invention is not limited thereto.

Example  One : Black garlic  Mixing of concentrated and red ginseng powder Proper concentration setting for high viscosity beverage manufacturing

The black garlic extracts were concentrated to 20, 30, 40, 50, 60 and 70 brix, respectively, and the red ginseng powder corresponding to 5% of the weight of the concentrate was mixed. The red ginseng powder and the black garlic concentrate were mixed and the mixture was allowed to stand at room temperature for 30 minutes. The red ginseng powder was mixed with black garlic (100 g) It was thoroughly spread into the concentrate to homogenize and then stirred again. To determine whether the mixed concentrates were suitable for drinking, the viscosity was measured at room temperature of 20 ± 3 ° C, and the content of total phenolic compounds in the concentrated black gum was analyzed by concentration.

Experimental Example  1: Viscosity measurement

The viscosity of the mixed concentrate prepared by varying the concentration of black garlic concentrate and the particle size of red ginseng powder was measured using a digital viscometer. The L3 spindle of the viscometer was used. The sample was stirred for 3 minutes at a speed of 100 rpm, and then the viscosity of the sample was measured by averaging the values obtained by measuring the viscosity five times at intervals of 30 seconds after 1 minute. Each sample was repeated three times Respectively. To compare the viscosity of black garlic concentrate, the viscosities were measured under the same conditions using East-West honey as a sample, and comparative data were obtained by adding 10 ~ 50% of water to the weight of honey.

Table 1 shows the results of measuring the viscosity by storing the same amount of common powder and fine powder in concentrated black gum concentrate at different storage temperatures. The viscosity of black garlic concentrate increased in proportion to the concentration and the same concentration of red ginseng powder was used. However, the viscosity of black ginseng powder was higher when using fine powder than that of normal red ginseng powder. That is, when the red ginseng powder of 50 brix was added to the red ginseng powder, the viscosity was 34.96 cPs. When the fine powder was added, the viscosity of the 30 brix black germ extract showed a similar range of 32.14 cPs. When 70 brix was used, the viscosity of the black garlic concentrate was increased about 6.2 times. The addition of normal powder and the addition of micro ginseng powder resulted in a 4.5 times increase Viscosity increased.

The viscosity (cPs) of the red ginseng powder mixture with different particle size and concentration of the black garlic concentrate sample
division Concentration of black garlic concentrate (brix) 20 30 40 50 60 70 A 8.66 ± 0.11 9.48 ± 0.13 13.26 ± 0.17 15.96 + - 0.25 35.78 + - 0.41 223.12 + - 0.64 B 9.44 ± 0.15 9.76 + - 0.55 19.30 ± 1.45 34.96 + - 2.27 84.94 8.31 391.32 + - 0.51 C 30.08 + - 0.83 32.14 + - 0.51 42.96 + 1.01 100.16 1.52 164.46 ± 1.64 731.80 + - 5.03

A: Concentrated black garlic concentrate with no added red ginseng powder

B: Samples in which 5% of red ginseng powder was added to black gum concentrate by concentration

C: A sample in which 5% of red ginseng fine powder was added to concentrated black garlic concentrate

For comparison of viscosities, a certain amount of water was added to honey and the mixture was thoroughly mixed. Viscosity was measured and the results are shown in Table 2. Compared with the results of Table 1, 40 brix of black garlic concentrate and red ginseng powder were mixed with honey and water at a ratio of 1: 1, and when red ginseng powder was mixed, 20 brix of black garlic concentrate showed high viscosity of 30.08 cPs, similar to that of honey and water mixed at a ratio of 6: 4.

Thus, when the black gum concentrate alone is used, the viscosity is increased by adding the red ginseng powder, and the higher the particle size of the powder is, the more the viscosity is increased. Therefore, the use of the fine powder rather than the red ginseng general powder The advantage can be seen. However, when the fine powder was added to the black bell pepper concentrate of 70 brix, it was not suitable for beverage viscosity because it had high viscosity.

Viscosity of honey with a certain ratio of water to weight Percentage of water added to honey weight (%) 10 20 30 40 50 Viscosity (cPs) 385.50 ± 4.40 112.80 +/- 1.24 46.38 ± 0.31 30.02 + - 0.33 17.76 ± 0.35

Experimental Example 2: Determination of total polyphenol compound content

Polyphenolic compounds are one of the secondary metabolites widely distributed in the vegetable field, and have various structures and molecular weights, which have been reported to exhibit various physiological functions. Antioxidant activity is known to be proportional to the content of phenolic compounds. Therefore, in the present invention, the content of total phenol compounds was analyzed as a representative functional ingredient.

The total polyphenol compound content was measured by the Folin-Denis method as a principle of reacting with a polyphenolic substance, phosphomolybdic acid, to show blue color. That is, each of the mixed concentrates prepared by varying the gelatinization temperature and time using 30 brix black garlic concentrate was diluted 100 times with distilled water, and the sample solution was used. 0.5 mL of 2 M Folin-Ciocalteau reagent (Sigma Co., St. Louis, MO, USA) was added to 1 mL of the sample solution, and after 3 minutes, 0.5 mL of 10% Na ₂ CO ₃ solution (Daejung, Siheung, After standing for 1 hour in a dark room at room temperature, the absorbance was measured at 760 nm using a spectrophotometer (Libra S 35, Biochrom, Cambridge, England). The content of total phenolic compounds was calculated from the calibration curve obtained by using gallic acid (Sigma Co., St. Louis, Mo., USA) as a reference material.

Total phenolic compound content of red ginseng powder mixture (mg / g) sample
division Concentration of black garlic concentrate (brix) 20 30 40 50 60 70 A 3.37 ± 0.02 4.49 + 0.02 5.66 + 0.03 7.12 ± 0.18 8.13 ± 0.07 8.78 ± 0.06 B 3.78 ± 0.00 5.29 ± 0.01 6.11 + 0.08 7.62 ± 0.01 9.16 ± 0.37 10.34 + - 0.14 C 4.16 + 0.04 5.35 ± 0.06 6.55 + 0.03 8.04 0.06 9.56 + 0.07 10.60 + 0.07

A: Concentrated black garlic concentrate with no added red ginseng powder

B: Samples in which 5% of red ginseng powder was added to black gum concentrate by concentration

C: A sample in which 5% of red ginseng fine powder was added to concentrated black garlic concentrate

The content of total phenolic compounds was increased when red ginseng powder was added and fine powder was mixed than general powder compared to black ginseng concentrate without red ginseng powder. Since red ginseng powder has smaller particle size than general powder and has a high absorption capacity in body during ingestion of the cell membrane during pulverization, the absorption rate of functional ingredient of red ginseng can be maximized.

Based on the above results, it is more appropriate to use the fine powder than the ordinary powder in the black gum concentrate. Considering the viscosity and the content of the phenol compound as the active ingredient, the concentration of the black garlic concentrate is 60 brix It was appropriate to use the following.

Example 2: Setting the proper mixing ratio of black gum concentrate and micro ginseng powder

Based on the viscosity and flowability analysis results of the sample prepared according to Example 1 in order to set the optimum concentration of the micro ginseng powder as a condition setting condition for the production of concentrated beverages by mixing the black garlic concentrate and the micro ginseng powder, Was used for 60 brix, but the concentration was adjusted to 30 brix, which is the lowest concentration for beverage production using concentrate, considering the addition of other ingredients. As a result of preliminary evaluation based on sensory characteristics, it was appropriate to use less than 10% of red ginseng powder. Therefore, samples were prepared by adding 3, 5, 7 and 10% red ginseng powder to a certain amount of black garlic concentrate.

Experimental Example 3: Viscosity Measurement

The viscosity of each sample was measured in the same manner as in Experimental Example 1, and the sensory evaluation was performed on each sample. At this time, an L3 spindle was used in the same manner as described above, and the rotation speed of the viscometer was adjusted to 100 rpm.

As shown in Table 4, as the amount of red ginseng powder was increased and the concentration of black garlic concentrate was higher, the viscosity was higher. The viscosity of 30 brix black ginger concentrate was in the range of 12.08 ~ 278.34 cPs when mixed with red ginseng powder and 73.42 ~ 840.46 cPs when mixed with 60 brix concentrate.

The viscosity (cPs) of the black garlic concentrate mixture with different mixing ratios of the micro ginseng powder mixture brix Red ginseng powder added (%) 3 5 7 10 30 12.08 ± 0.29 30.12 + - 0.98 91.08 + - 4.98 278.34 + - 4.91 60 73.42 + - 0.56 167.98 ± 2.26 271.48 ± 3.61 840.46 + - 8.19

Experimental Example  4: Sensory evaluation

The sensory evaluation was carried out by placing 12 mL of each sample in a stick type plain wrapping paper. The ginseng flavor, black garlic flavor, bitter taste, sweetness, flowability at the time of drinking, texture in the mouth, The subjects were 20 male and 5 female.

Fig. 1 shows the sensory evaluation results of the samples in which the red ginseng concentrate of 30 and 60 brix was added in the range of 3 to 10% of red ginseng fine powder. In the case of 10% red ginseng powder, bitterness and ginseng were strong regardless of concentration of black garlic concentrate, and overall preference was low due to low preference for texture in mouth. In addition, the group with 3% red ginseng powder was also a mixed product with red ginseng, but the overall preference was low due to the strong characteristics of black ginseng. In the samples containing 5% and 7% of red ginseng powder, the preference for flowability, sweetness and texture in the mouth was high, while the ginseng and black garlic flavor scores were medium, and the preference Respectively. The highest preference was obtained when 5% of red ginseng powder was added to 30 brix, compared with 5% of red ginseng powder added to 30 brix. From the above results, the optimum mixing concentration of the red ginseng micropowder during the production of the mixture of the black garlic concentrate and the red ginseng micropowder is 5 to 7%, more preferably about 5%.

From the results of Examples 1 and 2 above, it can be seen that the concentrated concentration of black garlic concentrate is 30 to 60 brix in preparing a concentrated liquid beverage having a high viscosity by mixing the black gum concentrate with the red ginseng powder, wherein the red ginseng powder has about 800 mesh fine powder It is appropriate to mix 5 to 7%. It is also possible to prepare a high viscosity liquid concentrated drink having a preference for drinking by mixing only the two materials. However, it is also possible to add another material in order to produce drinks having improved functionality and sensory characteristics in addition to the functions of black ginseng and red ginseng .

The following examples are intended to clarify the intention of the present invention for improving the bronchial inflammation and for producing beverages which can contribute to bronchial health, and are not intended to limit the scope of the present invention.

Example 3: Anti-inflammatory activity of mixed materials for the manufacture of beverages based on mixture of black garlic concentrate and micro ginseng powder

It is possible to mix the pear concentrate and the bellflower concentrate for the production of the highly concentrated beverage which is beneficial for bronchial health, using the black garlic concentrate and the red ginseng fine powder as the main ingredients. Boats are used for preventing constipation, relieving hangovers, promoting digestion, preventing cancer, preventing hypertension, coughing, phlegm, bronchitis, fever, diuretic action, platycodon enhancing immunity, anticancer activity, vascular disease prevention, respiratory disease alleviation, , Pain relief, antioxidant, antipyretic, and anti-inflammatory effects. Traditionally, pears and bellflower have been consumed for prevention and symptom relief such as neck health and seasonal cold in the private sector, and they can be mixed to produce highly concentrated beverages having anti-inflammatory activity and immunity enhancing activity.

300 g of finely divided sample and 3 L of distilled water were mixed and stirred at 70 ° C. for 3 hours. The mixture was filtered with gauze, freeze-dried, and stored in a storage container. To prepare the extract, 0.5 g of the lyophilized sample was added and distilled water was added to make 25 mL. After shaking for 30 minutes, the filtrate was filtered through a filter paper (No. 2, Advantec, Tokyo, Japan) The compound was used as a sample solution for quantitative determination of antioxidant and anti-inflammatory activity.

Experimental Example 5: Assessment of toxicity of RAW 264.7 cells on embryo and bellflower extracts

RAW 264.7 RAW 264.7 cells were purchased from the Korean Cell Line Bank (KCLB) for the evaluation of cytotoxicity against macrophage proliferation, and 10% fetal bovine serum (FBS) and 1% penicillin-streptomycin Were used. Cells were cultured in CO ₂ incubator (37 ° C, 5% CO ₂ ). The toxicity of the extract to cells was measured by 3- (4,5-dimethylthiazole-2-yl) -2,5-diphenyltetrazolium bromide (MTT) reduction method. Cells were plated on 96-well plates at a density of 5 × 10 ⁴ cells per well and incubated for 24 hours. Cells were treated with 1 μg / mL lipopolysaccharide (LPS, Sigma Co, USA) and cultured for 24 hours. After the medium containing the samples was removed, serum-free medium and 5 mg / mL MTT solution were added and incubated at 37 ° C for 2 hours. DMSO was sonicated and sonicated for 10 minutes. After elution, the absorbance was measured at 570 nm And cell viability was determined. Cell viability was expressed as a percentage of the untreated group.

FIG. 2 shows the results of confirming whether or not the bellflower and the vinegar extracts were cytotoxic when treated with RAW 264.7 macrophages at the concentrations of 200, 400 and 600 μg / mL. At all concentrations of the tested samples, the cells showed 97 ~ 109% survival rate and were not cytotoxic. Therefore, the following experiments were carried out in the concentration range of 200 to 600 μg / mL.

Experimental Example 6: Evaluation of inhibitory activity of NO production on RAW 264.7 cells of pear and bellflower extracts

    NO is a signaling substance that induces an inflammatory response when inflammatory stimuli are caused by LPS treatment, which is a bacterial component of inflammatory cells, and produces inflammatory cytokines for subsequent body defense. By inhibiting excessive NO production, excessive inflammation reaction can be prevented.

The amount of NO produced from LPS - treated inflammatory cells was measured using Griess reagent as the form of NO ₂ ^- present in the cell culture medium. Mouse macrophages RAW264.7 were seeded in 24-well plates at a density of 5 × 10 ⁵ cells per well, cultured for 24 hours, treated with LPS (1 μg / mL) for 30 minutes, And cultured for 20 hours or 24 hours. Then, the cell supernatant was recovered. 50 μL of the recovered cell culture supernatant was centrifuged (1000 rpm, 10 min, 4 ° C) and 50 μL of sulfanilamide solution was mixed with 50 μL of light for 5 minutes. Then, the resultant was mixed with 50 μL of NED solution and incubated at room temperature for 10 minutes The absorbance was measured at 540 nm using an ELISA reader and expressed as a relative production rate relative to the LPS-treated cells.

As shown in FIG. 3, platelets and embryo extracts significantly inhibited NO production in macrophages, indicating that LPS treatment effectively inhibited inflammation. This effect was higher in the bellflower extract than in the pear extract.

Experimental Example 7: Measurement of intracellular ROS in RAW 264.7 cells of embryo and bellflower extracts

Intracellular ROS measurement of single samples of red garlic beverage and its mixture extracts was performed using intracellular ROS assay kit (Cell biolabs, USA). 5 × 10 ⁴ cells / well of RAW 264.7 cells were plated on a black plate on a 96-well black plate, and the cells were cultured and adhered to wells and replaced with serum-free DMEM medium. Cells were cultured for 24 hours, treated with each concentration, and incubated for 24 hours at 37 ° C in 5% CO ₂ Lt; / RTI > After washing three times with PBS (pH 7.4), 100 μL of 1XDCFH-DA was added to the medium, and incubated for 1 hour at 37 ° C and 5% CO2. Then, the cells were washed three times with PBS. After addition of 100 μL of lysis buffer, fluorescence was measured at excitation 485 nm and emisssion 535 nm using a fluorescence microplate reader (PerkinElmer, USA), and the ROS production for the untreated group and the control group was compared as a relative value .

ROS is a substance that is produced during the respiration process and is known to kill various microorganisms or, in contact with macrophages, to produce immunity and inflammatory cytokines via NF-κB. As shown in FIG. 4, both of the bellflower and the extract of Bombyx mori were found to contribute to anti-inflammatory activity by inhibiting the production of ROS significantly compared to the control group.

Example 4: Setting the mixing ratio of beverages based on a mixture of black garlic concentrate and micro ginseng powder

The extracts and concentrates were prepared by using the pears and bellflower bottles whose anti-inflammatory activity was confirmed through the above Experimental Examples 5 to 7. The pear concentrate is washed with undiluted pears, cut into 8 equal portions or more, put into nonwoven fabric, and 10 times water is added to the weight of the pear, and extracted at 85 to 100 ° C for 3 to 5 hours. Only the filtrate is collected and dried at 60 to 90 ° C And then concentrated by heating to 72 brix. The bellflower concentrate was thoroughly washed with running water and then washed with an ultrasonic extractor for 20 minutes to remove soil or by-products between tissues and then washed with running water. This is cut into lengths of about 5 cm and then put into a nonwoven fabric. Twenty to twenty times as much water as the bellflower is added and extracted at 85 to 100 ° C for 3 to 5 hours. The filtrate is collected and heated at 70 to 95 ° C to be concentrated to 49 brix .

The physicochemical properties of the red germ extract and red germ extract, red ginseng concentrate and red ginseng powder were investigated.

Mixing ratio for producing highly concentrated beverages containing black garlic concentrate, red ginseng powder and pear and bellflower concentrate Name of material A B C D E F Black garlic concentrate (60 brix) 30 30 30 35 35 35 Micro ginseng powder 5 6 5 6 5 6 The concentrate (72 brix) 14 10 14 10 14 10 Bordeaux concentrate (49 brix) One One 2 One 2 2 Purified water 50 53 49 52 44 47

Experimental Example 8: Analysis of physicochemical properties of mixed beverages

The viscosity, solids content and total polyphenolic compound content of the red ginseng, bellflower, and pear were analyzed for the physicochemical properties of the red bean ginseng powder. The viscosity and total polyphenol compound content were analyzed by the same method as above, and soluble solids were measured using a digital sugar meter.

Physicochemical properties of highly concentrated beverages containing black garlic concentrate, red ginseng powder and pear and bellflower concentrate Analysis item Name of sample A B C D E F Viscosity (cPs) 53.30 + - 0.54 59.72 ± 3.22 55.16 ± 1.48 60.06 + - 3.80 57.74 + 1.40 77.20 + - 4.81 Soluble solids
(brix) 32.77 + - 0.12 30.60 0.10 33.23 + 0.06 32.37 ± 0.06 36.47 ± 0.06 33.70 ± 0.00 Total polyphenol compounds (mg / g) 4.45 ± 0.02 4.59 + 0.03 4.52 + 0.07 4.84 ± 0.01 4.89 ± 0.04 4.95 + 0.06

Viscosity was higher in B, D and F samples with high red ginseng powder content. Among them, F samples showed the highest viscosity of both high concentration of black garlic concentrate and high concentration of gypsum concentrate. The soluble solids content was the highest at 36.47 brix in the E samples with the highest concentration of added material. The other samples were in the range of 30.60 to 33.70 brix, and the content of total phenolic compounds ranged from 4.45 to 4.95% mg / g. There was no difference.

Experimental Example 9: Sensory evaluation of mixed drinks

The sensory evaluation of six beverages manufactured according to Example 4 was conducted on 20 men and women aged 25 to 45 years. When the preference for the item was high or the flavor or taste was strong according to the 5-point scale method So that a higher score can be given.

The sensory evaluation results (Fig. 5) The ginseng flavor and texture in the mouth were not significantly different between the samples, and the flowability at the time of drinking was the lowest in the F samples having the highest viscosity, and there was no significant difference among the other samples. The black ginger flavor and bitter taste differed according to the sample. Even if the same concentration of black garlic concentrate was used, it can be understood that there is a difference in the flavor of the black ginger which is sensually felt depending on the added ingredient and ratio. The bitter taste tended to be the same with bitter taste, and the bitter taste tended to be higher with the addition ratio of the red ginseng powder and the red ginseng powder. The overall acceptability was highest in the A sample and then higher in the C sample. This is because the ratio of black ginseng and red ginseng powder is in harmony and the addition ratio of the concentrate is high, thereby providing an appropriate sweet taste.

From the above results, it can be determined that the proper blending ratio for producing beverages containing black garlic concentrate, red ginseng powder, pear and bellflower concentrate can be set to be prepared according to the A-blend ratio, which is the most sensible and the highest, and based on the result of physicochemical analysis The quality standard range of the final product can be set.

Example 5: Preparation of a beverage based on a mixture of black garlic concentrate and micro ginseng powder

It is advantageous to mix all the ingredients at once at 90 ° C. for 30 minutes for mass production of beverages containing black garlic concentrate, red ginseng powder, pear and bellflower concentrate, and stir for 30 minutes.

Table 7 shows the results of analyzing the physicochemical properties of the materials when they were mixed at room temperature (25 ° C) and high temperature (90 ° C) and the mixing method was changed according to temperature. PH, acidity and soluble solids in all samples were not different between the samples. However, there was a difference in viscosity. When the mixture was allowed to stand at 25 ° C and 90 ° C for 30 minutes, and the materials were mixed and the materials were mixed and stirred for 30 minutes, Had more influence. That is, a beverage having a viscosity in a range similar to that of the sensory evaluation result can be produced when mixed at 90 DEG C with stirring. In this case, the viscosity is relatively low as compared with mixing with stirring at 25 DEG C, and a beverage having a higher viscosity than when it is allowed to stand can be produced. Also, by mixing the mixture at 90 DEG C for about 30 minutes, the mixed materials are sufficiently mixed with each other, and the effect of sterilizing can be obtained at the same time.

Physicochemical properties of high concentration mixed beverage prepared by different temperature and mixing method Analysis item 25 ℃ 90 ° C politics Stirring politics Stirring pH 4.40 ± 0.00 4.35 ± 0.01 4.38 ± 0.01 4.37 ± 0.01 Acidity (%) 1.09 ± 0.65 1.04 0.02 1.02 + - 0.1 1.04 ± 0.00 Viscosity (cPs) 43.32 ± 0.29 70.66 ± 3.19 42.10 ± 0.36 56.04 + - 1.17 Soluble solids (brix) 33.10 ± 0.00 33.27 ± 0.06 32.77 ± 0.06 32.93 + 0.06

Example 6: Preparation of mixed black bean gum concentrate and micro ginseng powder according to the stirrer of the present invention

6 (a), 6 (b) and 6 (c) show operation states of an agitation apparatus according to a preferred embodiment of the present invention. The stirrer 100 according to the present invention includes a stirring tank 10 for stirring the mixture and a cylinder 20 having a discharge hole 22 formed at the bottom of the stirring tank 10 and closely contacting the inner wall of the cylinder 20 And a stirring blade 40 attached to an end of a rotating shaft 44 rotated by the rotating force of the motor 42 and operated to stir.

The powder of the mixture to be mixed in the stirrer 100 is put into the stirring tank 10 and the liquid phase is put into the cylinder 20 to operate and mix the stirring blades 40. The liquid stored in the cylinder 20 flows into the discharge hole 22 by the operation of the piston 30 and the powder or liquid to be mixed is mixed well by the operation of the stirring vane 40. [ Although the mixture may be well mixed only by primary agitation, it is preferable to carry out secondary agitation for homogenization of the mixture.

When the piston is pulled as it is, as shown in Fig. 6 (C) without transferring the mixture to another container for secondary agitation, the agitated mixture is completely sucked into the cylinder. After the mixture is completely inhaled, the stirring vane is operated again, and the mixture is stirred again by the stirring wing while the piston is pressed and the mixture is discharged through the discharge hole into the stirring tank. When such an agitator is used, the powder or liquid to be mixed is sufficiently homogenized.

The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the scope of the present invention but to limit the scope of the technical idea of the present invention. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims (4)

A high-viscosity beverage composition comprising a black garlic concentrate and red ginseng powder, characterized in that 800 g of micro ginseng powder is mixed with 5 ~ 7% of the weight of the germanium concentrate to the black garlic concentrate concentrated at 30 ~ 60 brix after extracting the black garlic.
30 to 60 brix of black garlic concentrate 20 to 40 wt.%, Micro ginseng powder 3 to 8 wt.%, 68 to 75 brix concentrate 9 to 19 wt.% And 45 to 53 brix bellflower concentrate 0.5 to 1.5 wt.%, Purified water 35 to 65 wt. % ≪ / RTI > concentrated red ginseng powder and red ginseng powder.
A method for producing a highly viscous beverage comprising a black garlic concentrate and red ginseng powder, which comprises mixing 30 to 60 brix of black garlic concentrate, micro ginseng powder, 68 to 75 brix concentrate, and bellflower concentrate in a stirrer while stirring at 90 ° C for 30 minutes
The method of claim 3,
Wherein the agitator comprises a stirrer, a cylinder positioned inside the agitator, and a discharge hole formed at a lower end thereof; A piston having an anchor portion which is in close contact with the inner wall of the cylinder; And a stirrer attached to an end of a rotating shaft rotated by a rotating force of the motor and stirring the mixed powder. The method of producing a highly viscous beverage comprising a black garlic concentrate and red ginseng powder.

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