KR20190069740A - Red ginseng drink containing grub extracts - Google Patents
Red ginseng drink containing grub extracts Download PDFInfo
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- KR20190069740A KR20190069740A KR1020170169952A KR20170169952A KR20190069740A KR 20190069740 A KR20190069740 A KR 20190069740A KR 1020170169952 A KR1020170169952 A KR 1020170169952A KR 20170169952 A KR20170169952 A KR 20170169952A KR 20190069740 A KR20190069740 A KR 20190069740A
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Classifications
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- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
-
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 굼벵이 추출물을 함유하는 홍삼음료 및 그 제조방법에 관한 것으로서, 보다 상세하게는 홍삼 추출액과, 굼벵이 추출물 및 영지버섯 추출물을 포함하여 피로회복, 면역력 증진, 혈액순환 개선, 노화억제 등은 물론이며 신장, 간 기능 개선에 탁월한 효능을 가지는 굼벵이 추출물을 함유하는 홍삼음료 및 그 제조방법에 관한 것이다.The present invention relates to a red ginseng beverage containing a slug extract and a method for preparing the same, and more particularly to a red ginseng beverage containing a red ginseng extract, a slug extract and a gingko extract, And a red ginseng beverage containing a slug extract having an excellent effect for improving kidney and liver function, and a process for producing the same.
예로부터, 홍삼은 인삼을 증숙하여 말리는 홍삼화 과정에서 인체에 약리작용을 하는 사포닌들이 많이 생성이 되어 피로회복 및 면역력 증진에 효능이 있는 것으로 널리 알려져 왔다. 현대를 살아가는데 있어서 인간은 각종 스트레스, 공해 등으로 인해 면역력이 저하되고 노화가 진행되게 된다.활성산소는 몸에서 해로운 작용을 하는 산소를 말하는 것으로, 호흡을 통해 흡수된 산소의 일부가 체내에서 화학반응을 일으켜 독성을 갖는 성분으로 변성되는데, 이러한 독성이 있는 산소를 활성산소라 일컫는다. 산소가 활성산호로 변성되는 이유는 식품첨가물, 식품과산화물, 화학약품, 인공합성 화학물질로 만든 약품 등에 기인한 것으로 알려져 있으며, 이러한 활성산소는 세포와 염색체까지도 변질시키는 강한 산화력을 가지고 있어 몸을 병들게 하고 노화를 촉진시키게 된다. 따라서, 이러한 활성산소에 의한 산화에 대항하는 방법으로 항산화 물질(scavenger)을 많이 함유하는 식품을 섭취하는 것이 유용하다. 인삼(ginseng)은 고대로부터 남녀의 모든 허증(虛症), 신체허약을 신속히 회복시켜주며 인체 오장육부의 기능을 보충하여 준다고 알려져 왔다. 또한 체내의 독소를 제거해 주고 대사기능 부전으로 인하여 발생되기 쉬운 병에 대하여 저항력을 증진시켜 주며, 피부의 기능을 정상화시키고 종양에 대하여도 탁월한 효능을 지니고 있는 것으로 알려져 왔다. 홍삼의 노화방지 효능에 대한 연구에 의하면 조직의 퇴행성변화에 중요한 역할을 하는 활성산소의 유해작용을 홍삼의 비사포닌 성분이 억제한다고 보고된 바 있다. 또한, 홍삼중 노화억제 물질로서 수종의 페놀성 화합물과 말톨 성분의 존재를 밝히고 이들 성분은 항피로 효과도 있는 것으로 보고되었다(중 국동양의학 심포지움 1985).Since ancient times, red ginseng has been widely known to be effective in regaining fatigue and improving immunity by producing a large amount of saponins which act pharmacologically in human body in red ginseng process in which ginseng is matured. In modern life, humans are deprived of immunity and aging due to various stresses, pollution, etc. Active oxygen refers to oxygen that acts harmful to the body, and some of the oxygen absorbed through the respiration is chemically reacted Which is toxic. The toxic oxygen is called active oxygen. It is known that oxygen is denatured as active corals due to food additives, food peroxides, chemicals, and chemicals made of artificial synthetic chemicals. These active oxygen have a strong oxidizing power that also destroys cells and chromosomes, And promotes aging. Therefore, it is useful to take food containing a high amount of scavenger in a way to counteract oxidation by this active oxygen. Ginseng has been known to rapidly restore the body's weakness and deficiency of all kinds of man and woman from the ancient times, supplementing the function of the human body. It has also been known that it is capable of removing toxins in the body and enhancing resistance to diseases that are liable to occur due to metabolic dysfunction, normalizing skin functions and having excellent efficacy against tumors. Studies on anti-aging effect of red ginseng have reported that the non-saponin component of red ginseng inhibits the harmful effect of active oxygen which plays an important role in the degenerative change of tissue. In addition, it has been reported that several phenolic compounds and maltol components are present as antioxidants in red ginseng, and these compounds are also reported to have anti-fatigue effect (Korean Ophthalmological Symposium 1985).
기존의 홍삼성분을 함유한 음료는 통상 홍삼성분에 단순히 당 성분을 첨가하여 홍삼의 기호성을 개선시킨 정도에 불과하였다.에 대해서는 참다래를 주성분으로 하고 홍삼 및 당이 첨가된 참다래 홍삼 탄산음료(한국공개 특허 제 1996-9697호)와 홍삼액과 당이 내포되고 표면에 홍삼분말이 도포되어 있는 인삼정과() 등이 개시되어 있으나, 이러한 선행기술은 홍삼성분에 단순히 당을 첨가하여 홍삼의 기호성을 개선시킨 음료에 불과한 것이다.As for the beverage containing the existing red ginseng ingredient, it was merely the addition of the sugar ingredient to the red ginseng ingredient to improve the palatability of the red ginseng. As for the main ingredient of the red ginseng, Patent Document No. 1996-9697) and a ginseng base () containing red ginseng liquid and sugar and coated with red ginseng powder on the surface have been disclosed. However, this prior art discloses a method for improving the palatability of red ginseng by simply adding sugar to red ginseng ingredients It is just a drink.
이에, 본 발명은 홍삼 추출액과, 굼벵이 추출물 및 영지버섯 추출물을 포함함으로써, 피로회복, 면역력 증진, 혈액순환 개선, 노화억제 등은 물론이며, 신장, 간 기능 개선에 탁월한 효능을 가지는 굼벵이 추출물 및 더 나아가 항암효능을 가지는 흑마늘 농축액을 함유하는 홍삼음료 및 그 제조방법을 제공하는데 그 목적이 있다.Accordingly, the present invention can be applied not only to red ginseng extract, slugs extract and gingko extract, but also to extracts such as slugs, which have excellent efficacy for improvement of kidney and liver function, as well as fatigue recovery, immunity enhancement, blood circulation improvement, Further, it is an object of the present invention to provide a red ginseng beverage containing a black garlic concentrate having anti-cancer activity and a method for producing the same.
상기의 목적을 달성하기 위하여, 본 발명은 홍삼음료에 있어서, 홍삼 농충액, 굼벵이 추출물, 영지버섯 추출물 및 정제수를 포함하는 것을 특징으로 한다.In order to achieve the above object, the present invention is characterized in that the red ginseng beverage comprises red ginseng extract, slug extract, gingko mushroom extract, and purified water.
상기 홍삼 농축액은 고형분 농도가 30 내지 60 중량%이고 함량이 0.5 내지 10 중량부일 수 있으며, 상기 굼벵이 추출물은 고형분 농도가 1 내지 15 중량%이고, 함량이 5 내지 40 중량부일 수 있으며, 상기 영지버섯 추출물은 고형분 농도가 0.5 내지 5 중량%이고 함량이 25 내지 65 중량부일 수 있으며, 상기 정제수는 함량이 15 내지 50 중량부일 수 있다.The red ginseng concentrate may have a solid concentration of 30 to 60% by weight and a content of 0.5 to 10 parts by weight. The slug extract may have a solid concentration of 1 to 15% by weight and an amount of 5 to 40 parts by weight, The extract may have a solid concentration of 0.5 to 5% by weight, a content of 25 to 65 parts by weight, and a content of purified water of 15 to 50 parts by weight.
상기 홍삼음료는 당도 30 내지 70 브릭스(Brix)의 흑마늘 농축액 0.1 내지 5 중량부 더 포함할 수 있다.The red ginseng beverage may further contain 0.1 to 5 parts by weight of a concentrated black ginger powder having a sugar content of 30 to 70 Brix.
상기 목적을 달성하기 위한 또 다른 본 발명은 홍삼음료 제조방법에 있어서, 고형분 농도가 30 내지 60 중량%인 홍삼 농충액 0.5 내지 10 중량부, 고형분 농도가 1 내지 15 중량%인 굼벵이 추출물 5 내지 40 중량부, 고형분 농도가 0.5 내지 5 중량%인 영지버섯 추출물 25 내지 65 중량부 및 당도 30 내지 70 브릭스(Brix)의 흑마늘 농축액 0.1 내지 5 중량부를 정제수 15 내지 50 중량부에 혼합 교반하여 혼합물을 제조하는 단계; 및 상기 혼합물을 일정 온도로 가열하여 살균하는 가열살균 단계;를 포함하는 것을 특징한다.In another aspect of the present invention, there is provided a method for preparing a red ginseng beverage comprising the steps of: 0.5 to 10 parts by weight of a red ginseng concentrate having a solid concentration of 30 to 60 wt%; a slug extract having a solid concentration of 1 to 15 wt% 25 to 65 parts by weight of Ganoderma lucidum extract having a solid content concentration of 0.5 to 5% by weight and 0.1 to 5 parts by weight of a black garlic concentrate having a sugar content of 30 to 70 Brix are mixed and stirred in 15 to 50 parts by weight of purified water to prepare a mixture ; And a heat sterilization step of sterilizing the mixture by heating to a predetermined temperature.
본 발명에 따르면, 홍삼 추출액, 굼벵이 추출물 및 영지버섯 추출물을 포함하므로, 피로회복, 면역력 증진, 혈액순환 개선, 노화억제 등은 물론이며, 신장 및 간 기능 개선에 탁월한 효능을 가진다.According to the present invention, since it contains red ginseng extract, slug extract, and Ganoderma lucidum extract, it has excellent efficacy for improving fatigue, improving immunity, improving blood circulation, inhibiting aging, and improving kidney and liver function.
나아가, 흑마늘 농축액을 추가로 더 포함할 경우, 항암효과는 물론 항산화작용이 더욱 개선되는 효과를 얻을 수 있다.Further, when the black gum concentrate is further contained, the anticancer effect as well as the antioxidant activity can be further improved.
이하, 본 발명에 과한 상세한 설명을 실시예을 참고로 설명한다. 본 실시예는 본 발명의 기술적 사상이 명확하게 이해하기 위함일 뿐 상기 실시예로 한정되는 것이 아님은 당연하다.Hereinafter, the present invention will be described in detail with reference to examples. It is to be understood that the present invention is not limited to the above-described embodiments, but is for the purpose of clarifying the technical idea of the present invention.
본 발명에 따른 홍삼음료는 홍삼 추출액과, 굼벵이 추출물 및 영지버섯 추출물을 주원료로 하는 기능성 음료이다.The red ginseng beverage according to the present invention is a functional beverage containing red ginseng extract, slug extract, and gingko extract as main ingredients.
상기 홍삼 추출액은 홍삼 성분을 포함하므로, 홍삼이 가지는 피로회복, 면역력 증진, 혈액순환 개선, 노화억제의 효능이 발현될 수 있다. 상기 굼벵이 추출물은 굼벵이 성분을 포함하며, 굼벵이 성분은 간의 독소배출을 통한 간암,간염, 간경화 등 간기능 개선에 효능이 있다.상기 영지버섯 추출물은 영지버섯 성분을 포함하며, 영지버섯에는 베타글루칸이라는 성분이 풍부한데 이 성분은 세포의 면역기능을 높여주어 암세포가 자라거나 재발하는것을 방지해주는 효과가 있다.Since the red ginseng extract contains red ginseng components, the red ginseng can exhibit the effects of restoring fatigue, improving immunity, improving blood circulation, and inhibiting aging. The slug extract contains a slug component and the slug component is effective in improving liver function such as liver cancer, hepatitis, and liver cirrhosis through toxin release from the liver. The Ganoderma lucidum extract includes a Ganoderma lucidum component, It is rich in ingredients, and it enhances the immune function of the cells, which helps prevent cancer cells from growing or recurring.
상기 홍삼 농축액은 시중에서 판매하는 것을 구입하여 사용할 수 있으며, 홍삼액 추출기를 이용하여 홍삼을 넣고 제조된 것일 수 있다. 이때 상기 홍삼 농축액은 고형분 농도가 30 내지 60 중량%인 것이 바람직한데, 이는 상기 고형분 농도 범위일 때 가격 대비 홍삼의 효능이 가장 우수할 수 있다. 이때 사포닌이 50-100㎎/g 범위에서 함유된 것이 바람직하다. 상기 홍삼 농축액의 함량은 0.5 내지 10 중량부일 수 있는데, 이는 상기 범위에서 가격 대비 홍삼의 맛과 효능이 가장 우수하기 때문이다.The red ginseng concentrate can be purchased from the market, and can be prepared by adding red ginseng using a red ginseng extractor. At this time, the red ginseng concentrate preferably has a solid concentration of 30 to 60% by weight, and the red ginseng may be most effective when the solid concentration is in the range. At this time, it is preferable that saponin is contained in the range of 50-100 mg / g. The content of the red ginseng concentrate may be 0.5 to 10 parts by weight because the taste and the effect of red ginseng are most excellent in the above range.
굼벵이 추출물은 굼벵이 성분을 포함하고 있으며, 시중에서 판매한 것을 사용하거나 굼벵이를 물 또는 유기용매 등으로 추출하여 사용할 수 있다. 참고로 상기 굼벵이 추출물 제조방법에 관한 일 예를 설명하면 굼벵이를 물로 세척한 후 물속에 수장시켜 장내 이물질을 제거한다. 다음으로 상기 굼벵이를 분쇄한 후 물을 첨가하고 가열시켜 열수 추출한다. 마지막으로 원심분리 후 그 상등액을 취하여 동결건조시켜 굼벵이 추출물을 취득할 수 있다.The slug extract contains a slug component, and can be used commercially, or the slug can be extracted with water or an organic solvent. For reference, an example of the method for manufacturing the extract of the slugs is as follows. The slugs are washed with water and placed in water to remove foreign substances in the intestines. Next, after grinding the slugs, water is added and heated to extract hot water. Finally, after centrifugation, the supernatant is taken out and lyophilized to obtain a slug extract.
상기 굼벵이는 큰검정풍뎅이, 참검정풍뎅이, 흰점박이꽃무지 등의 풍뎅이류, 누에, 매미 등의 유충으로서 식용 가능한 것이면 어느 것이든 무방하며. 상기 굼벵이 추출물은 고형분 농도가 1 내지 15 중량인 것이 바람직한데, 이는 상기 고형분 농도 범위일 때 가격 대비 굼뱅이의 효능이 가장 우수하기 때문이다. 상기 굼벵이 추출물의 함량은 5 내지 40 중량부일 수 있으며, 이는 상기 범위에서 가격 대비 굼벵이의 맛과 효능이 가장 우수하기 때문이다.The slugs may be anything that can be edible as larvae of beetles such as big black beetles, black beetles, white spotted beetles, silkworms, and cicadas. Preferably, the slug extract has a solid concentration of 1 to 15 wt.%, Which is most effective in price when compared to the solid concentration range. The content of the slug extract may be 5 to 40 parts by weight because the slug has the best taste and efficacy in the above range.
상기 영지버섯 추출물은 영지버섯 성분을 포함하고 있으며, 시중에서 판매한 것을 사용하거나 영지버섯을 물이나 유기용매 등으로 추출할 수 있다. 상기 영지버섯 추출물은 고형분 농도가 0.5 내지 5 중량%인 것이 바람직한데, 이는 상기 고형분 농도 범위일 때 가격 대비 굼벵이의 효능이 우수할 수 있기 때문이다. 또한, 상기 영지버섯 추출물의 함량은 25 내지 65 중량부일 수 있는데, 이는 상기 범위에서 가격 대비 영지버섯의 향과 효능이 가장 우수하기 때문이다.The Ganoderma lucidum extract contains Ganoderma lucidum component and can be commercially available or can be extracted with water or an organic solvent. The ginger mushroom extract preferably has a solid concentration of 0.5 to 5% by weight because the effect of slugs on the price of the ginger mushroom extract can be excellent when the concentration is in the range of the solid content. Also, the content of the Ganoderma lucidum extract may be 25 to 65 parts by weight, because the fragrance and efficacy of Ganoderma lucidum are most excellent in the above range.
참고로, 영지버섯 추출물의 제조방법에 관한 일 예를 설명하면, 영지버섯을 증류수에서 끓인 후 얻어진 증류수 추출물에 에탄올을 첨가하고 일정 시간이 경과한 후 원심 분리하여 상등액을 증발기로 감압 농축시킨다. 다음으로 클로로포름을 첨가하여 한 후 일정 시간이 경과하면 클로로포름 층을 취하여 증발기로 감압 농축시켜 영지버섯 추출물을 획득할 수 있다.For reference, an example of a method for producing Ganoderma lucidum extract is as follows. After boiling Ganoderma lucidum in distilled water, ethanol is added to the distilled water extract, centrifuged after a certain period of time, and the supernatant liquid is concentrated under reduced pressure using an evaporator. Next, chloroform is added, and after a certain period of time, the chloroform layer is taken and concentrated under reduced pressure using an evaporator to obtain a Ganoderma lucidum extract.
본 발명에 따른 홍삼음료는 흑마늘 농축액을 더 포함할 수 있는데, 상기 흑마늘 성분은 항산화, 항균 및 항혈전에 우수한 효능을 가지며, 일반 생마늘에 비해 항산화성분인 폴리페놀이 4배 이상 많으며, 샘혈질환 예방에 효과적인 폴라보노이드도 1,56배 많다는 연구결과가 있다. 본 발명에 사용되는 흑마늘 농축액은 흑마늘을 열수 추출하여 당도 30 내지 70 브릭스(Brix)로 농축하는 것이 바람직하며, 그 함량은 0.1 내지 5 중량부가 바람직하다. 이는 상기 흑마늘 농축액의 당도 및 함량이 상기 범위일 때 가격 대비 흑마늘 효능이 가장 우수하기 때문이다.The red ginseng beverage according to the present invention may further comprise a black garlic concentrate. The black garlic ingredient has excellent antioxidative, antimicrobial and anti-thrombogenic effects. The antioxidant component polyphenol is more than four times more effective than common raw garlic. The researchers found that effective polabonoids were 1.56 times more effective. In the black garlic concentrate used in the present invention, the black garlic is preferably extracted with hot water and concentrated to a sugar content of 30 to 70 Brix, and the content thereof is preferably 0.1 to 5 parts by weight. This is because when the sugar content and the content of the black garlic concentrate are within the above ranges, the best effect of the black garlic on the price is obtained.
또한, 본 발명은 간질환 치료제로 알려진 실리마린(silymarin) 추출물 1 내지 5 중량부를 더 포함할 수 있다. 상기 실리마린은 엉겅퀴 일종인 밀크시슬의 씨앗에서 추출되며, 간세포의 신진대사를 촉진시키고 간세포의 파괴를 막아주는 효능을 가진다. 특별히 상기 실리마린은 액상에 잘 녹도록 하기 위하여 수용성 실리마린이 바람직한데, 상기 수용성 실리마린의 제조방법은 대체용매인 메굴루민, 폴리에틸렌글리콜6000 및 폴록사머를 평량한 후 1차로 실리마린을 공급하고, 에탄올에 완전히 용해시킨 후 이를 여과하여 다시 에탄올에 완전히 용해시킨 후, 대체용매를 여과하여 여과물이 열 상태인 경우에 실리마린 용액에 첨가하여, 교반시킨 후 용매를 회수하여 농축 후 건조시켜 실리마린의 10배의 에탈올을 첨가하여 재용해 작업과 여과 작업을 수행하고, 여과된 용매를 회수하며 결정화시켜 재감압하여 얻어진 추출액체를 진공하에서 건조시켜 획득할 수 있다.In addition, the present invention may further comprise 1 to 5 parts by weight of a silymarin extract known as a therapeutic agent for liver disease. The silymarin is extracted from the seeds of milk thistle, a kind of thistle, and has the effect of promoting the metabolism of hepatocytes and preventing the destruction of hepatocytes. Particularly, the water-soluble silymarin is preferably used in order to dissolve the silymarin in a liquid phase. The method of preparing the water-soluble silymarin is a method in which methallylmine, polyethylene glycol 6000 and poloxamer, which are alternative solvents, are weighed and then fed with silymarin, After dissolving, it is filtered and completely dissolved in ethanol, and an alternative solvent is filtered. When the filtrate is in a hot state, it is added to the silymarin solution. After stirring, the solvent is recovered, concentrated, and dried. Adding redissoler to perform remelting and filtration, recovering the filtered solvent, crystallizing and re-decompressing, and drying the obtained liquid under vacuum.
또한, 본 발명에 따른 홍삼음료는 상기 성분들 외에도 보다 신 맛을 내기 위한 구연산 0.05 내지 0.2 중량부를 더 포함할 수 있으며, 단 맛을 내기 위한 벌꿀 또는 프락토올리고당 1 내지 10 중량부를 더 포함할 수 있다. In addition, the red ginseng beverage according to the present invention may further contain 0.05 to 0.2 parts by weight of citric acid for better taste, and may further comprise 1 to 10 parts by weight of honey or fructooligosaccharide for sweet taste have.
상기 홍삼음료에 포함되는 성분들은 일정한 액상 농도를 위해 정제수 15 내지 50 중량부에 혼합시키는 것이 바람직하다.The components contained in the red ginseng beverage are preferably mixed in 15 to 50 parts by weight of purified water for a constant liquid concentration.
이하, 본 발명에 따른 홍삼음료의 제조방법을 설명한다.Hereinafter, a method for manufacturing a red ginseng beverage according to the present invention will be described.
고형분 농도가 30 내지 60 중량%인 홍삼 농충액 0.5 내지 10 중량부, 고형분 농도가 1 내지 15 중량%인 굼벵이 추출물 5 내지 40 중량부, 고형분 농도가 0.5 내지 5 중량%인 영지버섯 추출물 25 내지 65 중량부 및 당도 30 내지 70 브릭스(Brix)의 흑마늘 농축액 함량 0.1 내지 5 중량부를 정제수 15 내지 50 중량부에 혼합 교반하여 혼합물을 제조한다. 0.5 to 10 parts by weight of a red ginseng concentrate having a solid concentration of 30 to 60% by weight, 5 to 40 parts by weight of a slug extract having a solid concentration of 1 to 15% by weight, a Gingko mushroom extract having a solid concentration of 0.5 to 5% And 0.1 to 5 parts by weight of a black garlic concentrate having a sugar content of 30 to 70 Brix are mixed and stirred in 15 to 50 parts by weight of purified water to prepare a mixture.
다음으로, 상기 혼합물을 일정 온도로 가열하여 살균처리한다. 이때 상기 가열온도는 40~60 ℃의 저온살균으로 처리하는 것이 유효성분이 파괴되지 않아 바람직하다. Next, the mixture is sterilized by heating to a predetermined temperature. At this time, the heating temperature is preferably low temperature sterilization at 40 to 60 DEG C because the active ingredient is not destroyed.
상기 제조과정 이외에 필요에 따라 추가적인 단계가 더 포함될 수 있음은 자명하다. 이하, 본 발명에 따른 홍삼음료의 실시예 및 유사제품의 비교예를 비교하여 설명하기로 한다.It is obvious that, in addition to the above manufacturing process, additional steps may be further included as needed. Hereinafter, the red ginseng beverage according to the present invention and comparative examples of similar products will be described in comparison.
[실시예 1][Example 1]
고형분 60 중량%인 홍삼 농충액 1g,, 고형분 농도 1중량%인 굼벵이 추출물 20g, 고형분 농도가 2 중량%인 영지버섯 추출물 43g 및 일정한 단맛을 위해 벌꿀 3g 및 프락토올리고당 9g을 정제수 23g에 넣고 혼합 교반한다. 이후, 상기 혼합물을 40℃ 온도에서 저온 살균처리한다. 이후, 여과망을 통해 상기 혼합물의 불순물을 제거한다. 1 g of a red ginseng concentrate having a solid content of 60% by weight, 20 g of a slug extract having a solid concentration of 1% by weight, 43 g of a gingko mushroom extract having a solid concentration of 2% by weight, and 3 g of a honey and 9 g of a fructooligosaccharide, Lt; / RTI > Thereafter, the mixture is pasteurized at a temperature of 40 캜. Thereafter, impurities of the mixture are removed through a filter net.
[실시예 2][Example 2]
상기 실시예 1에서 당도 60 Brix의 흑마늘 농축액 0.2g을 더 넣고 혼합 교반한 것 이외에는 실시예 1과 동일하다.The same procedure as in Example 1 was followed except that 0.2 g of a black garlic concentrate having a sugar content of 60 Brix was further added and mixed and stirred in Example 1 above.
[실시예 3][Example 3]
상기 실시예 2에서 실리마린 1g을 더 넣고 혼합 교반한 것 외에는 실시예 1과 동일하다.The same procedure as in Example 1 was followed except that 1 g of silymarin was further added and mixed and stirred in Example 2 above.
[비교예][Comparative Example]
상기 실시예와 대조군으로서, 널리 시판중인 드링크제인 동아제약의 박카스디(비교예 1), 일양약품의 원비디(비교예 2) 및 광동제약의 쌍화탕(비교예 3)으로 하여 드링크제를 음용하고 4시간이 경과한 후 피로회복 효과를 총 30명의 성인 남녀를 대상으로 검정하여 평균값을 취하여, 그 결과를 하기 표 1에 나타었다.As a control and a control group, Bacchus di (comparative example 1) of Donga Pharm, widely used in the market, Drug agent of Iyang medicine (Comparative Example 2) and Guangdong Pharmaceuticals (Comparative Example 3) The results are shown in Table 1 below. The results are shown in Table 1 below.
상기 표 1고 같이, 본 발명에 따른 홍삼음료를 시음한 경우 피로회복에 효과가 있음을 확인할 수 있었다.As shown in Table 1, it was confirmed that when the red ginseng beverage according to the present invention was tasted, it was effective in restoring fatigue.
예를 들어 설명하였으나, 본 발명의 권리범위는 상기 언급한 실시예에 한정되지 아니하며 본 발명의 실시예와 실질적으로 균등한 범위에 있는 것까지 본 발명의 권리범위가 미치는 것으로 이해되어야 하며, 본 발명의 정신을 벗어나지 않는 범위 내에서 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 다양한 변형 실시가 가능하다.It will be understood by those skilled in the art that the scope of the present invention is not limited to the above-described embodiments and that the scope of the present invention extends to the scope of the present invention, It will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
고형분 농도가 30 내지 60 중량%이고 함량이 0.5 내지 10 중량부이며,
상기 굼벵이 추출물은 고형분 농도가 1 내지 15 중량%이고, 함량이 5 내지 40 중량부이며,
상기 영지버섯 추출물은 고형분 농도가 0.5 내지 5 중량%이고 함량이 25 내지 65 중량부이며,
상기 정제수는 함량이 15 내지 50 중량부인 것을 특징으로 하는 홍삼음료.The red ginseng concentrate
A solid concentration of 30 to 60% by weight and a content of 0.5 to 10 parts by weight,
The slug extract has a solid concentration of 1 to 15% by weight and a content of 5 to 40 parts by weight,
The ginger mushroom extract has a solid concentration of 0.5 to 5 wt% and a content of 25 to 65 parts by weight,
Wherein the purified water has a content of 15 to 50 parts by weight.
상기 홍삼음료는 당도 30 내지 70 브릭스(Brix)의 흑마늘 농축액 함량 0.1 내지 5 중량부를 더 포함하는 것을 특징으로 하는 홍삼음료.The method according to claim 1,
Wherein the red ginseng beverage further comprises 0.1 to 5 parts by weight of a black garlic concentrate having a sugar content of 30 to 70 Brix.
상기 혼합물을 일정 온도로 가열하여 살균하는 가열살균 단계;
를 포함하는 것을 특징으로 하는 홍삼음료 제조 방법.0.5 to 10 parts by weight of a red ginseng concentrate having a solid concentration of 30 to 60% by weight, 5 to 40 parts by weight of a slug extract having a solid concentration of 1 to 15% by weight, a Gingko mushroom extract having a solid concentration of 0.5 to 5% And 0.1 to 5 parts by weight of a black garlic concentrate having a sugar content of 30 to 70 Brix in 15 to 50 parts by weight of purified water to prepare a mixture; And
A heat sterilization step of sterilizing the mixture by heating to a predetermined temperature;
≪ / RTI >
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| KR20230109316A (en) | 2022-01-13 | 2023-07-20 | 재단법인 경남항노화연구원 | Manufacturing method for beverage composition using cordyceps militaris and white grub |
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| KR20010035323A (en) | 2001-02-03 | 2001-05-07 | 김재경 | Ginseng preserved in Honey and Red Ginseng Extract, and Method of Manufacturing the Same |
| KR101505100B1 (en) | 2013-09-24 | 2015-03-25 | 주식회사 천지양 | Red ginseng drink with increased ginsenosides, and manufacturing method thereof |
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| KR20010035323A (en) | 2001-02-03 | 2001-05-07 | 김재경 | Ginseng preserved in Honey and Red Ginseng Extract, and Method of Manufacturing the Same |
| KR101505100B1 (en) | 2013-09-24 | 2015-03-25 | 주식회사 천지양 | Red ginseng drink with increased ginsenosides, and manufacturing method thereof |
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| KR20210055825A (en) * | 2019-11-07 | 2021-05-18 | 대한민국(농촌진흥청장) | Composition of extracts for antioxidant property containing silk worm pupae and red ginseng |
| KR20230109316A (en) | 2022-01-13 | 2023-07-20 | 재단법인 경남항노화연구원 | Manufacturing method for beverage composition using cordyceps militaris and white grub |
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