KR20200061470A - Method for manufacturing the drink contained black-red ginseng, and the drink manufactured by the method - Google Patents
Method for manufacturing the drink contained black-red ginseng, and the drink manufactured by the method Download PDFInfo
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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
- A23L2/385—Concentrates of 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
- A23L2/38—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
- 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
- A23V2250/21—Plant extracts
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- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 흑홍삼을 함유하는 액상음료의 제조방법 및 상기 제조방법으로 제조된 액상음료에 관한 것이다.The present invention relates to a method for producing a liquid beverage containing black and red ginseng and a liquid beverage prepared by the method.
구체적으로는, 재료를 준비하고 보관하는 단계; 준비된 재료를 이물검사 후 중탕기에 투입하는 단계; 중탕을 수행하는 단계; 농축을 수행하는 단계; 살균을 수행하는 단계; 및 포장을 수행하는 단계;의 순서로 수행되는, 흑홍삼을 함유하는 액상음료의 제조방법과,Specifically, preparing and storing the material; Putting the prepared material into a water heater after inspecting the foreign material; Performing a bath; Performing concentration; Performing sterilization; And performing packaging; a method for manufacturing a liquid beverage containing black red ginseng, which is performed in the order of
상기 제조방법으로 제조된, 1일 기준 2~3회 1포(개)씩 복용 가능한 흑홍삼을 함유하는 건강기능용 액상음료에 관한 것이다.It relates to a liquid beverage for health function containing black red ginseng prepared by the above manufacturing method, can be taken one by one (2) 3 to 2 times per day.
건강기능식품이란, 특정 기능성을 가진 원료, 성분을 사용해서 안전성과 기능성이 보장되는 일일 섭취량이 정해져 있고, 일정한 절차를 거쳐 건강·기능식품 문구나 마크가 있는 제품을 의미한다.A health functional food means a product having a health or functional food wording or mark through a certain procedure, and the daily intake for which safety and functionality are guaranteed is determined by using raw materials and ingredients with specific functionality.
이러한 건강기능식품은 인체에 유효하게 작용하는 효능을 갖고 있는 원료를 이용하여 음료, 캡슐, 파우더(가루), 액상즙 등으로 다양하게 개발되고 있는 추세이다.These health functional foods are being developed in various ways, such as beverages, capsules, powders (powders), liquid juices, etc., using raw materials that have an effective effect on the human body.
한편, 흑홍삼이란, 홍삼을 찌고 말리는 증삼 과정에서 약리적 성분이 유실되지 않고 보존될 수 있도록 하여 검은색의 형태를 띄는 홍삼의 한 종류로서, 홍삼성분 함량이 높은 것으로 알려져 있다.On the other hand, black red ginseng is a type of red ginseng having a black shape by allowing pharmacological components to be preserved without loss in the process of steaming and drying red ginseng, and is known to have a high content of red ginseng.
이러한 흑홍삼은 면연력강화, 피로회복, 기억력개선, 집중력 향상 등에 효능이 있고, 이러한 효능은 일반적인 홍삼도 보유하고 있으나, 홍삼은 물에 달여 내리는 추출과정에서 홍삼 전체 성분 중 수용성 성분이 47.8% 가량 밖에 되질 않아서 홍삼 전체 사포닌 성분의 섭취가 불가능한 반면, 흑홍삼은 전체식으로서 사포닌 성분의 전체 섭취가 가능하여 효능이 더 효과적인 것으로 알려져 있다.These black and red ginseng are effective for strengthening cotton, improving fatigue, improving memory, and improving concentration. These effects also have general red ginseng, but red ginseng has 47.8% of water-soluble components in the entire red ginseng extract during the boiling down process. It is known that it is impossible to consume the entire saponin component of red ginseng, whereas black red ginseng is known to be more effective because it is possible to consume the entire saponin component as a whole diet.
이러한 흑홍삼에 대하여, 배, 영지, 대추, 계피 및 생강 등 인체에 유효한 효과를 갖도록 작용하는 원료를 함유시켜 건강기능식품을 제조한다면, 새로운 기호를 갖는 건강기능식품으로의 제조가 가능할 것으로 기대된다.With respect to these black and red ginseng, if a health functional food is prepared by containing ingredients that act to have an effective effect on the human body, such as pear, manor, jujube, cinnamon, and ginger, it is expected to be possible to produce a health functional food with a new taste. .
관련된 기술로서, 공개특허공보 제10-2015-0040392호에는 스테비아 음료원액제조방법(선행기술 1)이 기재되어 있고, 등록특허공보 제10-1090284호에는 홍삼과 녹용 추출물을 포함하는 드링크제 및 그의 제조방법(선행기술 2)을 기재하고 있다.As a related technology, published patent publication No. 10-2015-0040392 discloses a method for preparing a stevia beverage stock solution (prior art 1), and registered patent publication No. 10-1090284 discloses a drink containing red ginseng and antler extract and a preparation thereof The method (prior art 2) is described.
선행기술 1은, 스테비아 음료 원액에 있어서, 물 100중량부 기준을 할 경우, 스테비아 0.015-0.025 중량부, 보리 0.6-0.7 중량부, 홍화씨 0.6-0.8 중량부, 계피 0.3-0.5 중량부, 상황버섯 배양액 0.35-0.4 중량부, 생강 0.1-0.3 중량부, 결명자 0.65-0.675 중량부, 인삼 0.15-0.2 중량부, 곽향 0.25-0.3 중량부, 복분자 0.2-0.3 중량부, 황기 0.2-0.25 중량부, 인진쑥 0.4-0.425 중량부, 대추 0.4-0.6 중량부, 감초 0.175-0.2 중량부, 오가피 0.3-0.5 중량부, 산상자 0.3-0.5 중량부, 맥문동 0.1-0.2 중량부, 계지 0.3-0.4 중량부, 두충 0.7-0.9 중량부, 칡 0.3-0.5 중량부, 작약 0.05-0,15 중량부, 뽕나무 0.5-0.7 중량부, 당귀 0.1-0.3 중량부, 오행초 0.05-0.07 중량부, 크로버 0.01-0.02 중량부, 함초 0.01-0.02 중량부, 복령 0.001-0.002중량부, 산사자 0.3-0.4 중량부, 천궁 0.3-0.4 중량부, 동규자 0.2-0.4 중량부, 진피 0.2-0.3 중량부, 삽주 0.97-0.09중량부, 로즈힐 0.01-0.02중량부, 찐지황 0.05-0.15중량부, 어성초 0.05-0.15중량부, 영지버섯 0.015-0.035중량부, 노루궁뎅이 0.015-0.035 중량부, 은이버섯 0.02-0.03 중량부, 국화 0.2-0.4 중량부, 쇠무릎 0.2-0.3 중량부를 포함하는 것을 기재하고 있고,Prior art 1, in the stevia beverage stock solution, when based on 100 parts by weight of water, stevia 0.015-0.025 parts by weight, barley 0.6-0.7 parts by weight, safflower seed 0.6-0.8 parts by weight, cinnamon 0.3-0.5 parts by weight, oyster mushroom 0.35-0.4 parts by weight of culture solution, 0.1-0.3 parts by weight of ginger, 0.65-0.675 parts by weight of ginseng, 0.15-0.2 parts by weight of ginseng, 0.25-0.3 parts by weight of gwakyang, 0.2-0.3 parts by weight of bokbunja, 0.2-0.25 parts by weight of yellow ginseng, phosphorus wormwood 0.4-0.425 parts by weight, jujube 0.4-0.6 parts by weight, licorice 0.175-0.2 parts by weight, aubergine 0.3-0.5 parts by weight, acid box 0.3-0.5 parts by weight, maekmun-dong 0.1-0.2 parts by weight, gyeji 0.3-0.4 parts by weight, headworm 0.7-0.9 parts by weight, 칡 0.3-0.5 parts by weight, peony 0.05-0,15 parts by weight, mulberry 0.5-0.7 parts by weight, Angelica 0.1-0.3 parts by weight, five vinegar 0.05-0.07 parts by weight, clover 0.01-0.02 parts by weight , Hamcho 0.01-0.02 parts by weight, Fueryeong 0.001-0.002 parts by weight, Sansaja 0.3-0.4 parts by weight, Cheongung 0.3-0.4 parts by weight, Donggyu 0.2-0.4 parts by weight, dermis 0.2-0.3 parts by weight, shoveling 0.97-0.09 parts by weight, Rose Hill 0.01-0.02 parts by weight, Steamed Huang 0.05-0.15 parts by weight, Eoseongcho 0.05-0.15 parts by weight, Youngji mushroom 0.015-0.035 parts by weight, Roe beetle 0.015-0.035 parts by weight, Silver mushroom 0.02-0.03 parts by weight, Chrysanthemum 0.2-0.4 It describes that containing parts by weight, 0.2-0.3 parts by weight of the knee,
또한, 이의 제조 방법으로, 스테비아, 보리, 홍화씨, 계피, 상황버섯 배양액, 생강, 결명자, 인삼, 곽향, 복분자, 황기, 인진쑥, 대추, 감초, 오가피, 산상자, 맥문동, 계지, 두충, 칡, 작약, 뽕나무, 당귀, 오행초, 크로버, 함초, 복령, 산사자, 천궁, 동규자, 진피, 삽주, 로즈힐, 찐지황, 어성초, 영지버섯, 노루궁뎅이, 은이버섯, 국화, 쇠무릎을 준비하는 재료 준비단계; 상기 재료에서 한의학상 분류로 차가운 성질의 재료, 더운 성질, 평온한 성질, 모든재료에 잘 어울리는 성질의 원재료를 가압추출이나 발효숙성시 서로 상충되지 않도록 구분하는 제1단계; 차가운 성질, 더운 성질의 재료를 각각 가압추출기에 넣고 105-120도씨로 4시간 -5시간 열수추출물을 생산하는 제2단계; 열수출물에서 혼합물을 여과하여 고형분을 제거하는 수추출물을 만드는 제3단계; 수추출물을 각각 다른 저온 발효숙성실로 이동시켜 12=16 일간 저온 발효 숙성하여 보관하는 제4단계; 제1,2,3 단계와 같은 열탕법으로 제2차 열수추출물을 생산하여, 앞서 저온 발효 숙성과정을 거친 수추출물과 혼합하는 제5단계; 상기 5단계를 거친 수추출물 들을 3-5일간 45-50도씨의 고온발효 숙성하는 제6단계; 제6단계를 거친 수추출물을 여과하여 고형분은 제거하는 제7단계; 제7단계를 거친 수추출물을 진공 포장하여 저온에 보관하는 제8단계를 포함하는 것을 특징으로 하며, 다른 실시 예로는, 스테비아, 보리, 홍화씨, 계피, 상황버섯 배양액, 생강, 결명자, 인삼, 곽향, 복분자, 황기, 인진쑥, 대추, 감초, 오가피, 산상자, 맥문동, 계지, 두충, 칡, 작약, 뽕나무, 당귀, 오행초, 크로버, 함초, 복령, 산사자, 천궁, 동규자, 진피, 삽주, 로즈힐, 찐지황, 어성초, 영지버섯, 노루궁뎅이, 은이버섯, 국화, 쇠무릎을 준비하는 재료 준비단계;차가운 성질의 재료, 더운 성질,평온한 성질, 모든 재로에 잘 어울리는 성질의 원재료를 구분하여 가압추출이나 발효숙성시 서로 상충되지 않도록 구분하는 단계; 상기 구분된 재료를 각각 가압추출기에 넣고 105-120도씨로 4시간 -5시간 열수추출물을 생산하는 단계; 열수출물에서 혼합물을 여과하여 고형분을 제거하는 수추출물을 만드는 단계; 상기 수추출물 만드는 단계에서 생산한 고형분이 제거된 수추출액을 섭씨 18-20 도 온도에서 1-3시간 자연 보관 후, 영하 섭씨 - 2.5 내지 -3.5도에서 2시간 보관하는 단계; 상기 보관단계를 거친 수추출물을 100,000 내지 150,000rpm으로 20분간 원심분리 한 후 상등액을 취하여 살균 후 포장하는 단계를 포함하는 것을 기재하고 있다.In addition, stevia, barley, safflower seed, cinnamon, oyster mushroom culture, ginger, ginseng, ginseng, kwak hyang, bokbunja, hwanggi, ginseng wormwood, jujube, licorice, ogapi, mountain box, munmundong, gyeji, duchung, 칡, Peony, Mulberry, Angelica, Five Elements, Clover, Hamcho, Bokryeong, Sansa, Cheongung, Donggyuja, Dermis, Shovel, Rose Hill, Steamed Chilli, Eoseongcho, Yeongji Mushroom, Roe deer, Silver Mushroom, Chrysanthemum, Beef Knee ; A first step of classifying the raw materials of cold properties, hot properties, calm properties, and properties well suited to all materials so that they do not conflict with each other during pressurized extraction or fermentation and maturation by the oriental medicine classification from the materials; A second step of putting cold and hot materials into a pressure extractor, respectively, and producing hot water extracts for 4 to 5 hours at 105-120 degrees C; A third step of filtering the mixture from the heat extract to make a water extract to remove solids; A fourth step of moving the water extract to a different low temperature fermentation aging chamber and storing the low temperature fermentation aging for 12=16 days; A fifth step of producing a second hot water extract by a hot-water method such as the first, second, and third steps, and mixing it with the water extract that has undergone the low temperature fermentation aging process; A sixth step of fermenting the water extracts subjected to the fifth step at a high temperature of 45-50 degrees C for 3-5 days; A seventh step of filtering the water extract that has undergone the sixth step to remove solids; It characterized in that it comprises an eighth step of vacuum-packing the water extract after the seventh step and storing it at a low temperature. As another embodiment, stevia, barley, safflower seeds, cinnamon, oyster mushroom culture, ginger, ginseng, ginseng, and gwakyang , Bokbunja, Hwanggi, Insugum, Jujube, Licorice, Ogapi, Mountain Box, McMoon-dong, Gyeji, Duchung, 칡, Peony, Mulberry, Angelica, Orangcho, Clover, Hamcho, Bokryeong, Sansa, Cheongung, Donggyuja, Dermis, Shovel, Rose Hill Preparation steps for preparing ingredients for steaming, steamed yellow, Eoseongcho, Youngji mushroom, roe deer, silver mushrooms, chrysanthemums, and iron knees; separating raw materials of cold properties, hot properties, calm properties, and properties suitable for all ashes Dividing so as not to conflict with each other during fermentation and maturation; Putting the separated materials into a pressure extractor, respectively, and producing a hot water extract for 4 hours -5 hours at 105-120 degrees C; Filtering the mixture from the heat extract to make a water extract to remove solids; Storing the water extract from which the solid content produced in the step of making the water extract is removed for 1-3 hours at 18-20 degrees Celsius, and then storing it for 2 hours at -2.5 to -3.5 degrees Celsius; It describes that the water extract after the storage step is centrifuged at 100,000 to 150,000 rpm for 20 minutes, and then the supernatant is taken and sterilized and then packaged.
선행기술 2는, 홍삼과 녹용들을 포함하여 41종의 각종 한약재들을 추출한 추출물을 포함하여 자양강장 및 육체 피로회복에 효과가 뛰어나고, 맛, 향취 및 색택 등의 기호성이 우수한 홍삼과 녹용 추출물을 포함하는 드링크제 및 그의 제조방법에 관한 것으로서, 홍삼(홍삼세미 포함) 360 내지 440중량부, 녹용 225 내지 275중량부, 영지버섯 180 내지 220중량부, 여주 180 내지 220중량부, 돼지감자 180 내지 220중량부, 구기자 180 내지 220중량부, 대추 180 내지 220중량부, 가시오가피 180 내지 220중량부, 차가버섯 180 내지 220중량부, 복분자 180 내지 220중량부, 헛개나무 180 내지 220중량부, 숙지황 180 내지 220중량부, 결명자 180 내지 220중량부, 상지 180 내지 220중량부, 상엽 180 내지 220중량부, 산사 180 내지 220중량부, 민들레 90 내지 110중량부, 울금 90 내지 110중량부, 당귀 90 내지 110중량부, 황기 90 내지 110중량부, 천궁 90 내지 110중량부, 삽주 90 내지 110중량부, 진피 90 내지 110중량부, 갈근 90 내지 110중량부, 작약 90 내지 110중량부, 감초 90 내지 110중량부, 배초향 90 내지 110중량부, 두충 90 내지 110중량부, 계피 90 내지 110중량부, 복령 90 내지 110중량부, 쑥 90 내지 110중량부, 마 90 내지 110중량부, 모과 90 내지 110중량부, 차조기 90 내지 110중량부, 하수오 90 내지 110중량부, 석창포(수창포) 90 내지 110중량부, 산수유 90 내지 110중량부, 맥문동 90 내지 110중량부, 맥아 90 내지 110중량부, 홍화자 90 내지 110중량부 및 홍경천 150 내지 200중량부의 열수추출물들로 이루어짐을 기재하고 있다.Prior art 2 includes red ginseng and deer antler extracts, including extracts from 41 types of medicinal herbs, and has excellent effects in restoring nutrient tonic and physical fatigue, and includes red ginseng and deer antler extracts with excellent taste, flavor, and color taste. As a drink agent and a method for manufacturing the same, 360 to 440 parts by weight of red ginseng (including red ginseng semi), 225 to 275 parts by weight of antler, 180 to 220 parts by weight of Youngji mushroom, 180 to 220 parts by weight of Yeoju, 180 to 220 parts by weight of pork potato , Goji wolfberry 180-220 parts by weight, jujube 180-220 parts by weight, thorny radish 180-220 parts by weight, chaga mushroom 180-220 parts by weight, bokbunja 180-220 parts by weight, hut tree 180-220 parts by weight, sujihwang 180-220 parts by weight Part, 180 to 220 parts by weight, 180 to 220 parts by weight of upper limb, 180 to 220 parts by weight of upper limb, 180 to 220 parts by weight of mountain yarn, 90 to 110 parts by weight of dandelion, 90 to 110 parts by weight of turmeric, 90 to 110 parts by weight of Angelica , 90 to 110 parts by weight, 90 to 110 parts by weight of the archery, 90 to 110 parts by weight of shovel, 90 to 110 parts by weight of the dermis, 90 to 110 parts by weight of the root, 90 to 110 parts by weight of peony, 90 to 110 parts by weight of licorice, Baechohyang 90 to 110 parts by weight, Duchung 90 to 110 parts by weight, cinnamon 90 to 110 parts by weight, Bokryeong 90 to 110 parts by weight, mugwort 90 to 110 parts by weight, hemp 90 to 110 parts by weight, quince 90 to 110 parts by weight, perilla 90 to 110 parts by weight, 90 to 110 parts by weight of sewage, 90 to 110 parts by weight of Seokchangpo (Shuchangpo), 90 to 110 parts by weight of Cornus officinalis, 90 to 110 parts by weight of Macmundong, 90 to 110 parts by weight of malt, 90 to 110 parts by weight of safflower And Hongkyungcheon 150 to 200 parts by weight of hot water extract.
그러나, 선행기술 1 및 선행기술 2는 조성물(원료)이 상이함과 더불어 그에 따른 제조방법이 상이하고,However, in the prior art 1 and the prior art 2, the composition (raw material) is different, and the manufacturing method is different accordingly.
특히, 선행기술 2에서는 홍삼을 함유하는 드링크제를 기재하고 있으나, 홍삼과 흑홍삼에 있어서, 상호 간에 제조되는 공정이 상이함에 따라, 이에 따라 도출되는 가공방법이 상이함은 물론, 유효하게 작용되는 효능의 정도에도 차이가 있다고 판단된다.Particularly, in the prior art 2, a drink agent containing red ginseng is described, but in red ginseng and black red ginseng, as the processes to be produced are different, processing methods derived therefrom are different, as well as effective efficacy. There is also a difference in the degree of.
본 발명의 목적은, 재료를 준비하고 보관하는 단계; 준비된 재료를 이물검사 후 중탕기에 투입하는 단계; 중탕을 수행하는 단계; 농축을 수행하는 단계; 살균을 수행하는 단계; 및 포장을 수행하는 단계;의 순서로 수행되는, 흑홍삼을 함유하는 액상음료의 제조방법을 제공함과 더불어,The object of the present invention is to prepare and store the material; Putting the prepared material into a water heater after inspecting the foreign material; Performing a bath; Performing concentration; Performing sterilization; And performing the packaging; is performed in the order of providing a method for producing a liquid beverage containing black and red ginseng,
상기 제조방법으로 제조된, 1일 기준 2~3회 1포(개)씩 복용 가능한 흑홍삼을 함유하는 건강기능용 액상음료를 제공하는데 있다.It is to provide a liquid beverage for health function containing black and red ginseng prepared by the above manufacturing method, one capsule (dog) can be taken 2-3 times a day.
상기와 같은 목적을 달성하기 위하여 안출된 것으로, 본 발명에 따른 흑홍삼을 함유하는 액상음료의 제조방법 및 상기 제조방법으로 제조된 액상음료는, 흑홍삼농축액, 흰점박이꽃무지유충농축액, 야관문한방농축액, 새싹인삼농축추출물, 배농축액, 영지농축액, 간편한L135, 아미노액티브BCAA, 대추농축액, 계피농축액, 생강농축액 및 한천을 이용하여 제조되는 것을 특징으로 한다.To achieve the above object, the method for producing a liquid beverage containing black red ginseng according to the present invention and the liquid beverage prepared by the manufacturing method, black red ginseng concentrate, white spotted flower larvae larvae concentrate, Yagwanmun Oriental Medicine It is characterized by using concentrate, sprout ginseng concentrate, pear concentrate, ganoderma concentrate, simple L135, amino active BCAA, jujube concentrate, cinnamon concentrate, ginger concentrate and agar.
이때, 재료를 준비하고 보관하는 단계;At this time, preparing and storing the material;
상기 재료를 준비하고 보관하는 단계에서 준비된 재료를 이물검사하여 이물질을 걸러내는 작업 및 검사를 수행한 뒤, 중탕기에 한번에 투입하여 재료를 배합하는, 준비된 재료를 이물검사 후 중탕기에 투입하는 단계;In the step of preparing and storing the material, after inspecting the prepared material for foreign matter, performing the operation and inspection for filtering the foreign material, and then mixing the materials by putting it in a water heater at a time;
상기 준비된 재료를 이물검사 후 중탕기에 투입하는 단계가 완료되면, 80 내지 90℃의 온도에서 4 내지 6시간 동안 중탕하는, 중탕을 수행하는 단계;When the step of injecting the prepared material into the water heater after the foreign material inspection is completed, performing a water bath at 80 to 90° C. for 4 to 6 hours;
상기 중탕을 수행하는 단계가 완료되면, 중탕된 배합물을 90 내지 95℃의 온도에서 1 내지 5시간 범위 내에서 40Brix의 농도가 될 때까지 농축을 수행하는, 농축을 수행하는 단계;When the step of performing the bath is completed, concentration is performed until the concentration of the bath is at a concentration of 40 Brix within a range of 1 to 5 hours at a temperature of 90 to 95°C;
상기 농축을 수행하는 단계가 완료되면, 95 내지 105℃의 온도에서 30분 동안 살균을 수행하는, 살균을 수행하는 단계; 및When the step of performing the concentration is completed, performing sterilization at a temperature of 95 to 105°C for 30 minutes, and performing sterilization; And
상기 살균을 수행하는 단계가 완료되면, 살균된 농축액을 포장하는, 포장을 수행하는 단계;를 포함하여 이루어지는 것을 특징으로 한다.When the step of performing the sterilization is completed, packaging the sterilized concentrate, the step of performing the packaging; characterized in that it comprises a.
또한, 상기 재료는,In addition, the material,
흑홍삼농축액 8~15중량%, 흰점박이꽃무지유충농축액 15~20중량%, 야관문한방농축액 14~18중량%, 새싹인삼농축추출물 8~15중량%, 배농축액 15~25중량%, 영지농축액 0.5~1.5중량%, 간편한L135 8~15중량%, 아미노액티브BCAA 0.5~1.5중량%, 대추농축액 6~7중량%, 계피농축액 2~4중량%, 생강농축액 3~7중량% 및 한천 0.3~0.7중량%인 것을 특징으로 한다.Black red ginseng concentrate 8-15% by weight, white spotted flower larvae larvae concentrate 15-20% by weight, Yagwanmun oriental medicine concentrate 14-18% by weight, sprout ginseng concentrate extract 8-15% by weight, pear concentrate 15-25% by weight, youngji concentrate 0.5~1.5% by weight, easy L135 8~15% by weight, amino active BCAA 0.5~1.5% by weight, jujube concentrate 6~7% by weight, cinnamon concentrate 2~4% by weight, ginger concentrate 3~7% by weight and agar 0.3~ It is characterized by being 0.7% by weight.
또한, 상기 재료는,In addition, the material,
흑홍삼농축액 10중량%, 흰점박이꽃무지유충농축액 17중량%, 야관문한방농축액 16중량%, 새싹인삼농축추출물 10중량%, 배농축액 20중량%, 영지농축액 1중량%, 간편한L135 10중량%, 아미노액티브BCAA 1중량%, 대추농축액 6.5중량%, 계피농축액 3중량%, 생강농축액 5중량% 및 한천 0.5중량%인 것을 특징으로 한다.Black red ginseng concentrate 10% by weight, white-spotted flower radish larvae concentrate 17% by weight, Yagwanmun oriental medicine concentrate 16% by weight, sprout ginseng concentrate extract 10% by weight, pear concentrate 20% by weight, manor concentrate 1% by weight, simple L135 10% by weight, It is characterized by 1% by weight of amino active BCAA, 6.5% by weight of jujube concentrate, 3% by weight of cinnamon concentrate, 5% by weight of ginger concentrate and 0.5% by weight of agar.
또한, 상술된 제조방법으로 제조되는 흑홍삼을 함유하는 액상음료를 기술적 특징으로 한다.In addition, the liquid beverage containing black and red ginseng prepared by the above-described manufacturing method is a technical feature.
본 발명에 따른 흑홍삼을 함유하는 액상음료의 제조방법 및 상기 제조방법으로 제조된 액상음료에 의하면,According to the method for producing a liquid beverage containing black and red ginseng according to the present invention and the liquid beverage produced by the manufacturing method,
첫째, 흑홍삼농축액, 흰점박이꽃무지유충농축액, 야관문한방농축액, 새싹인삼농축추출물, 배농축액, 영지농축액, 간편한L135, 아미노액티브BCAA, 대추농축액, 계피농축액, 생강농축액 및 한천을 이용함으로써, 각 효능이 유효하도록 하는 건강기능식품을 제공할 수 있고,First, by using black red ginseng concentrate, white spotted flower larvae concentrate, Yagwanmun oriental medicine concentrate, sprout ginseng concentrate, pear concentrate, Yeongji concentrate, simple L135, amino active BCAA, jujube concentrate, cinnamon concentrate, ginger concentrate and agar, respectively It can provide health functional food to make the efficacy effective,
둘째, 함량 조절을 통해 기호가 우수한 건강기능식품을 제공할 수 있는 효과를 보유한다.Second, it has the effect of providing healthy functional food with excellent taste through content control.
도 1은 본 발명에 따른 흑홍삼을 함유하는 액상음료의 제조방법을 흐름도로 나타낸 것이다.1 is a flow chart showing a method of manufacturing a liquid beverage containing black red ginseng according to the present invention.
본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 안되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.The terms or words used in the present specification and claims should not be construed as being limited to ordinary or lexical meanings, and the inventor can appropriately define the concept of terms in order to best describe his or her invention. Based on the principles, it should be interpreted as meanings and concepts consistent with the technical spirit of the present invention.
따라서, 본 명세서에 기재된 실시 예와 도면에 도시된 사항은 본 발명의 가장 바람직한 실시 예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형 예들이 있을 수 있음을 이해하여야 한다.Therefore, the examples shown in the embodiments and the drawings described herein are only the most preferred embodiments of the present invention and do not represent all of the technical spirit of the present invention, and thus various equivalents can be substituted at the time of application. It should be understood that there may be water and variations.
이하, 도면을 참조하여 설명하기에 앞서, 본 발명의 요지를 드러내기 위해서 필요하지 않은 사항 즉 통상의 지식을 가진 당업자가 자명하게 부가할 수 있는 공지 구성에 대해서는 도시하지 않거나, 구체적으로 기술하지 않았음을 밝혀둔다.Hereinafter, prior to the description with reference to the drawings, not necessary for revealing the gist of the present invention, that is, a well-known configuration that can be added by those skilled in the art will not be shown or not specifically described Well, reveal the notes.
본 발명은 흑홍삼을 함유하는 액상음료의 제조방법 및 상기 제조방법으로 제조된 액상음료에 관한 것이다.The present invention relates to a method for producing a liquid beverage containing black and red ginseng and a liquid beverage prepared by the method.
이러한 본 발명을 실시예로 나누어 설명하며, 이때 제1 실시예에 따른 본 발명을 첨부된 도면의 도 1을 통해 설명한다.The present invention will be described by dividing it into examples, and the present invention according to the first embodiment will be described with reference to FIG. 1 of the accompanying drawings.
실시예Example 1. One. 흑홍삼을Black red ginseng 함유하는 액상음료의 제조방법 Method for manufacturing liquid beverage containing
도 1은 본 발명에 따른 흑홍삼을 함유하는 액상음료의 제조방법을 흐름도로 나타낸 것이다.1 is a flow chart showing a method of manufacturing a liquid beverage containing black red ginseng according to the present invention.
첨부된 도면의 도 1에 따른 흑홍삼을 함유하는 액상음료의 제조방법은, 재료를 준비하고 보관하는 단계; 준비된 재료를 이물검사 후 중탕기에 투입하는 단계; 중탕을 수행하는 단계; 농축을 수행하는 단계; 살균을 수행하는 단계; 및 포장을 수행하는 단계;의 순서로 수행될 수 있다.Method of manufacturing a liquid beverage containing black and red ginseng according to Figure 1 of the accompanying drawings, preparing and storing the material; Putting the prepared material into a water heater after inspecting the foreign material; Performing a bath; Performing concentration; Performing sterilization; And the step of performing the packaging; may be performed in the order of.
1. 재료를 준비하고 보관하는 단계1. Preparing and storing ingredients
재료를 준비하고 보관하는 단계는, 본 발명에 따른 흑홍삼을 함유하는 액상음료를 제조하기 위한 재료를 준비하고, 준비된 재료를 저온창고에 입고시켜 보관하는 단계이다.The step of preparing and storing the material is a step of preparing a material for preparing a liquid beverage containing black red ginseng according to the present invention, and storing the prepared material in a low temperature warehouse.
이때, 상기 재료는 흑홍삼농축액, 흰점박이꽃무지유충농축액, 야관문한방농축액, 새싹인삼농축추출물, 배농축액, 영지농축액, 간편한L135, 아미노액티브BCAA, 대추농축액, 계피농축액, 생강농축액 및 한천이 준비된다.At this time, the material is black red ginseng concentrate, white spotted flower larvae concentrate, Yagwanmun oriental medicine concentrate, sprout ginseng concentrate, pear concentrate, youngji concentrate, easy L135, amino active BCAA, jujube concentrate, cinnamon concentrate, ginger concentrate and agar preparation do.
구체적으로는, 흑홍삼농축액 8~15중량%, 흰점박이꽃무지유충농축액 15~20중량%, 야관문한방농축액 14~18중량%, 새싹인삼농축추출물 8~15중량%, 배농축액 15~25중량%, 영지농축액 0.5~1.5중량%, 간편한L135 8~15중량%, 아미노액티브BCAA 0.5~1.5중량%, 대추농축액 6~7중량%, 계피농축액 2~4중량%, 생강농축액 3~7중량% 및 한천 0.3~0.7중량%가 준비된다.Specifically, 8-15% by weight of black red ginseng concentrate, 15-20% by weight of white spotted flower larvae concentrate, 14-18% by weight of Yagwanmun oriental herbal concentrate, 8-15% by weight of sprout ginseng extract, 15-25% by weight of pear concentrate %, Youngji concentrate 0.5~1.5% by weight, Easy L135 8~15% by weight, Amino Active BCAA 0.5~1.5% by weight, Jujube concentrate 6~7% by weight, Cinnamon concentrate 2~4% by weight, Ginger concentrate 3~7% by weight And agar 0.3 to 0.7% by weight is prepared.
바람직하게는, 흑홍삼농축액 10중량%, 흰점박이꽃무지유충농축액 17중량%, 야관문한방농축액 16중량%, 새싹인삼농축추출물 10중량%, 배농축액 20중량%, 영지농축액 1중량%, 간편한L135 10중량%, 아미노액티브BCAA 1중량%, 대추농축액 6.5중량%, 계피농축액 3중량%, 생강농축액 5중량% 및 한천 0.5중량%가 준비된다.Preferably, 10% by weight of black red ginseng concentrate, 17% by weight of white spotted flower larvae concentrate, 16% by weight of Yakmunmun oriental medicine concentrate, 10% by weight of ginseng concentrate extract, 20% by weight of pear concentrate, 1% by weight of manor concentrate, simple L135 10% by weight, 1% by weight of amino active BCAA, 6.5% by weight of jujube concentrate, 3% by weight of cinnamon concentrate, 5% by weight of ginger concentrate and 0.5% by weight of agar are prepared.
이때, 상술된 모든 농축액은, 종래의 농축액을 제조하는 방법을 채용하므로 구체적인 설명은 생략한다.At this time, since all the above-described concentrates employ a method for preparing a conventional concentrate, detailed descriptions are omitted.
또한, 상기 야관문한방농축액의 의미는, 야관문을 비롯한 통상의 기술자가 예측할 수 있는 모든 각종 한약재료 중 1개 이상을 함유시켜 농축시켰다는 의미이다.In addition, the meaning of the yakmunmun oriental herbal concentrate means that it is concentrated by containing at least one of all the various herbal ingredients that can be predicted by a person skilled in the art including yagwanmun.
또한, 간편한L135는, 이미, 이취가 없는 백색의 장방형 제피정제로 네이처퓨어코이라(주)仕의 제품을 이용하도록 한다.In addition, the convenient L135 is already used as a product of Nature Pure Corera Co., Ltd. as a white rectangle-like skin repellent without odor.
또한, 아미노액티브BCAA는, 시중에 판매되는 아미노산 보충제를 이용한다.In addition, amino active BCAA uses a commercially available amino acid supplement.
또한, 한천은, 우무를 동결탈수하거나 압착탈수하여 건조시킨 식품으로서, 구체적인 설명은 생략한다.In addition, agar is a food product that has been dried by freeze-drying or squeezing and drying the radish, and a detailed description thereof will be omitted.
한편, 흰점박이꽃무지유충은, 흰점박이꽃무지의 애벌레로서, 동의보감에 의하면 간 질환 등 성인병 치료에 효과가 있는 것으로 알려져 있다.On the other hand, white spotted flower larvae are larvae of white spotted flower larvae, and according to Donguibogam, it is known to be effective in treating adult diseases such as liver disease.
특히, 애벌레 등의 굼벵이는 '간에서 비롯되는 질병(간암, 간경화, 간염, 유방암, 누적된 피로 해소 등)과 옆구리 결림, 눈의 군살 복수가 참에 따른 헛배부름, 월경불통, 시력감퇴, 백내장, 금창, 한후풍, 악성종기, 구내염, 파상풍, 치질과 치루, 중풍 등의 성인병 치료에 탁월한 효과가 있다'고 기재되어 있다.In particular, slugs, such as larvae, have been described as ``diseases originating in the liver (liver cancer, cirrhosis, hepatitis, breast cancer, accumulated fatigue, etc.), side stiffness, flatulence caused by revenge of the eye mass, menstruation, impaired vision, and cataracts. , Geumchang, Hanhupoong, malignant boil, stomatitis, tetanus, hemorrhoids and bleeding, mid-stroke, etc. has an excellent effect on the treatment of adult diseases.
2. 준비된 재료를 이물검사 후 2. After inspecting the prepared material for foreign matter 중탕기에In the middle 투입하는 단계 Steps to input
준비된 재료를 이물검사 후 중탕기에 투입하는 단계는, 상기 재료를 준비하고 보관하는 단계에서 준비된 재료를 이물검사하여 이물질을 걸러내는 작업 및 검사를 수행한 뒤, 중탕기에 한번에 투입하여 재료를 배합하는 단계이다.The step of injecting the prepared material into the water heater after the foreign material inspection is performed by filtering and inspecting the prepared material in the step of preparing and storing the material, and then performing the operation and inspection to filter the foreign material, and then mixing the materials by putting it in the water heater at a time. to be.
3. 중탕을 수행하는 단계3. Steps to perform bathing
중탕을 수행하는 단계는, 상기 준비된 재료를 이물검사 후 중탕기에 투입하는 단계가 완료되면, 80 내지 90℃의 온도에서 4 내지 6시간 동안 중탕하는 단계이다.The step of performing the bathing is a step of bathing for 4 to 6 hours at a temperature of 80 to 90° C. when the step of putting the prepared material into the bath after the foreign material inspection is completed.
4. 농축을 수행하는 단계4. Step of performing concentration
농축을 수행하는 단계는, 상기 중탕을 수행하는 단계가 완료되면, 중탕된 배합물을 90 내지 95℃의 온도에서 1 내지 5시간 범위 내에서 40Brix의 농도가 될 때까지 농축을 수행하는 단계이다.The step of performing the concentration is a step of performing concentration until the concentration of 40 Brix is within a range of 1 to 5 hours at a temperature of 90 to 95° C. when the step of performing the bath is completed.
5. 살균을 수행하는 단계5. Step of performing sterilization
살균을 수행하는 단계는, 상기 농축을 수행하는 단계가 완료되면, 95 내지 105℃의 온도에서 30분 동안 살균을 수행하는 단계이다.The step of performing sterilization is a step of performing sterilization at a temperature of 95 to 105°C for 30 minutes when the step of performing the concentration is completed.
이때, 95℃ 미만의 온도에서는 살균이 제대로 이루어지지 않을 우려가 있으며, 105℃를 초과하는 경우, 액상으로 된 농축액이 증발될 우려가 있다.At this time, there is a fear that sterilization may not be properly performed at a temperature of less than 95°C, and if it exceeds 105°C, there is a fear that the liquid concentrate is evaporated.
6. 포장을 수행하는 단계6. Steps to perform packaging
포장을 수행하는 단계는, 상기 살균을 수행하는 단계가 완료되면, 살균된 농축액을 레토르트 파우치 또는 팩이나 용기 등에 포장하는 단계이다.The step of performing the packaging is a step of packaging the sterilized concentrate into a retort pouch or pack or container when the step of performing the sterilization is completed.
이러한 제조과정을 통해서 1일 기준 2~3회 1포(개)씩 복용 가능한 흑홍삼을 함유하는 건강기능용 액상음료가 제조될 수 있다.Through this manufacturing process, a liquid beverage for health function containing black red ginseng that can be taken 2 to 3 times a day (one piece) can be manufactured.
다만, 상기 재료 중 농축액에 해당되는 재료에 대하여, 각 재료의 풍미를 더욱 진하게 하여, 최종 제조된 액상음료의 풍미를 향상시킬 수 있는, 제조 방법을 아래에서 제2 실시예로서 설명하고자 한다.However, with respect to the material corresponding to the concentrated liquid among the above materials, a manufacturing method capable of enhancing the flavor of each liquid beverage by further enhancing the flavor of each material will be described as a second embodiment below.
이하의 제2 실시예를 설명하는데 있어서, 상술된 제1 실시예와 중복되는 설명은 생략될 수도 있다.In describing the following second embodiment, a description overlapping with the above-described first embodiment may be omitted.
실시예Example 2. 더욱 진한 농축액을 이용한 액상음료의 제조방법 2. Manufacturing method of liquid beverage using thicker concentrate
1. 재료를 준비하고 보관하는 단계1. Preparing and storing ingredients
실시예 1과 동일하게 수행된다.It is performed in the same manner as in Example 1.
다만, 상술된 제1 실시예와 다르게, 상기 재료에 포함된 농축액들의 기본 원료가 되는 흑홍삼, 배, 영지, 대추, 계피 및 생강을 다음과 같은 방법으로 제조하여 준비할 수 있다.However, unlike the first embodiment described above, black red ginseng, pear, youngji, jujube, cinnamon and ginger, which are the basic raw materials of the concentrates contained in the material, may be prepared and prepared in the following manner.
1-1. 1차 농축액을 준비하는 단계1-1. Step of preparing the primary concentrate
1차 농축액을 준비하는 단계는, 각 농축액의 기본 원료가 되는 것(이하, '원료'로 지칭)를 100중량% 기준으로, 70중량%에 해당되는 원료를 가지고 통상의 방법으로 농축을 수행하여 1차 농축액을 준비하는 단계이다.In the step of preparing the primary concentrate, the basic raw material of each concentrate (hereinafter referred to as'raw material') is based on 100% by weight, and the raw material corresponding to 70% by weight is used to perform the concentration in the usual way. This is the step of preparing the primary concentrate.
1-2. 가압된 원료로 2차 농축액을 준비하는 단계1-2. Preparing a secondary concentrate with pressurized raw materials
가압된 원료로 2차 농축액을 준비하는 단계는, 상기 1차 농축액을 준비하는 단계에서 사용되고 남은 원료 30중량% 중, 20중량%를 천공시킨 뒤 농축을 수행하여 2차 농축액을 준비하는 단계이다.The step of preparing the secondary concentrate with the pressurized raw material is a step of preparing the secondary concentrate by perforating and concentrating 20% by weight of 30% by weight of the remaining raw materials used in the step of preparing the primary concentrate.
이때, 천공은 원료에 홀(hole)을 형성하는 것으로서, 이는 별도의 바늘(니들) 또는 프레스 장치 등을 통해 이루어질 수 있을 것이다.At this time, the perforation is to form a hole in the raw material, which may be made through a separate needle (needle) or a press device.
1-3. 2개 농축액을 혼합하는 단계1-3. Mixing the two concentrates
2개 농축액을 혼합하는 단계는, 상기 가압된 원료로 2차 농축액을 준비하는 단계까지 완료되어 준비된, 1차 농축액과 2차 농축액을 혼합하여 섞는 단계이다.The step of mixing the two concentrates is a step of mixing and mixing the primary concentrate and the secondary concentrate, which is completed and prepared until the stage of preparing the secondary concentrate with the pressurized raw material.
1-4. 나머지 원료를 이용하여 재농축을 수행하는 단계1-4. Reconcentration using the remaining raw materials
나머지 원료를 이용하여 재농축을 수행하는 단계는, 상기 2개 농축액을 혼합하는 단계에서 혼합된 혼합농축액에, 상기 가압된 원료로 2차 농축액을 준비하는 단계까지 수행됨에 따라 남은 원료 10중량%를 투입시켜 재농축을 수행하여, 최종적으로 원료별 농축액의 제조를 완료하는 단계이다.The step of performing re-concentration using the remaining raw materials is 10 wt% of the remaining raw material as it is performed until the step of preparing the second concentrate with the pressurized raw material to the mixed concentrated liquid in the step of mixing the two concentrates. This is a step to complete the production of concentrates for each raw material by performing re-concentration by input.
이러한 과정을 통해 제조된 농축액에 의하면, 통상의 방법으로 제조된 농축액에 비하여, 향, 맛에 대한 기호도가 [표 1]과 같이 높게 평가되었다.According to the concentrate prepared through this process, compared with the concentrate prepared by a conventional method, the preference for flavor and taste was evaluated as shown in [Table 1].
[표 1]은 원료 중, 생원료의 호불호가 있는 원료를 대상으로 수행되었다.[Table 1] was performed on raw materials with unfavorable raw materials.
평가는 5점 척도로서, 5점에 가까울수록 높게 평가된 것이다.The evaluation is a 5-point scale, and the closer it is to 5 points, the higher the rating.
2. 준비된 재료를 이물검사 후 중탕기에 투입하는 단계2. Step of putting the prepared material into the water heater after foreign material inspection
실시예 1과 동일하게 수행된다.It is performed in the same manner as in Example 1.
3. 중탕을 수행하는 단계3. Steps to perform bathing
실시예 1과 동일하게 수행된다.It is performed in the same manner as in Example 1.
4. 농축을 수행하는 단계4. Step of performing concentration
실시예 1과 동일하게 수행된다.It is performed in the same manner as in Example 1.
5. 살균을 수행하는 단계5. Step of performing sterilization
실시예 1과 동일하게 수행된다.It is performed in the same manner as in Example 1.
6. 포장을 수행하는 단계6. Steps to perform packaging
실시예 1과 동일하게 수행된다.It is performed in the same manner as in Example 1.
한편, 상술된 실시예 2에서는 농축액에 대하여, 재농축시 원료의 10중량%에 해당되는 양을 사용하는 것으로 기재하고 있는데, 이는 재농축시 원료 10중량% 이상을 사용하게 되면, 1차 또는 2차 농축에서의 원료의 양이 감소되고 이에 따라, 농축 농도가 진해짐에 따라 오히려 기호도가 낮아지는 것을 확인하였기 때문인데, 이러한 기호의 평가는 흑홍삼, 배, 영지, 대추, 계피 및 생강 각각을 이용하여 수행하였지만, 이하의 실험예 에서는 생강을 이용한 기호 평가를 기재한다.On the other hand, in the above-described Example 2, it is described as using an amount corresponding to 10% by weight of the raw material for re-concentration. This is because it was confirmed that the amount of raw materials in the tea concentrate decreased and, accordingly, the preference became lower as the concentration became darker. The evaluation of these preferences included black red ginseng, pear, youngji, jujube, cinnamon, and ginger, respectively. However, in the following experimental examples, the evaluation of preference using ginger is described.
실험패널은 총 30명으로 20대에서 40대까지의 남녀로 하였다.The experimental panel consisted of 30 men and women in their 20s and 40s.
평가는 5점 척도로서, 5점에 가까울수록 높은 평가의견을 나타낸다.Evaluation is a 5-point scale, and the closer it is to 5 points, the higher the rating.
기호평가의 실험은, 재농축에 사용되는 원료의 양을 기준으로 1차 농축에서의 원료의 양을 상대적으로 감소시켰다.In the preference evaluation experiment, the amount of raw material in primary concentration was relatively reduced based on the amount of raw material used for reconcentration.
[표 2]를 참조한 기호도 평가에 따르면, 재농축시 원료는 총 원료량 100중량%를 기준으로 10중량%의 원료량을 사용하는 것이 바람직한 것으로 나타났다.According to the preference evaluation with reference to [Table 2], it was found that it is preferable to use 10% by weight of the raw material amount based on 100% by weight of the total raw material amount when re-concentrating.
위와 같은 평가를 기반으로, 1차 농축 및 2차 농축에 대한 양의 기호도 평가를 수행하였다.Based on the above evaluation, positive palatability evaluation for primary concentration and secondary concentration was performed.
기호도 평가는 동일하게 수행되며, 실험군은 다음과 같이 설정한다. 다만, 2차 농축에 사용되는 원료량이 1차 농축에 사용되는 원료량을 초과하지 않도록 한다. 그 이유는, 2차 농축이 천공을 통해 농축되는 농도가 동일한 조건 및 시간일 경우에 더 높은 농도를 갖기 때문에, 오히려 농축액의 기호를 저하시킬 수 있기 때문이다.The preference is evaluated in the same way, and the experimental group is set as follows. However, the amount of raw materials used for the second concentration should not exceed the amount of raw materials used for the first concentration. The reason is that the concentration of the secondary concentration is higher than that of the concentration under the same conditions and time, so that the preference of the concentrate can be lowered.
실험군 1 ::Experiment group 1 ::
1차 농축에 사용되는 원료량 50 : 2차 농축에 사용되는 원료량 40Raw material amount used for primary concentration 50: Raw material amount used for second concentration 40
실험군 2 ::Experiment group 2 ::
1차 농축에 사용되는 원료량 60 : 2차 농축에 사용되는 원료량 30Raw material amount used for primary concentration 60: Raw material amount used for secondary concentration 30
실험군 3 ::Experiment group 3 ::
1차 농축에 사용되는 원료량 70 : 2차 농축에 사용되는 원료량 20Amount of raw material used for primary concentration 70: Amount of raw material used for second concentration 20
실험군 4 ::Experiment group 4 ::
1차 농축에 사용되는 원료량 80 : 2차 농축에 사용되는 원료량 10Raw material amount used for primary concentration 80: Raw material amount used for secondary concentration 10
[표 3]에 따른 평가를 참조하면, 1차 농축에 사용되는 원료량 70 : 2차 농축에 사용되는 원료량 20(단위 : 중량%)를 사용한 실험군 3에서의 기호 평가가 가장 높게 나타났다.Referring to the evaluation according to [Table 3], the symbol evaluation in Experiment group 3 using the raw material amount used in the primary concentration 70: the raw material amount used in the secondary concentration 20 (unit: wt%) was the highest.
또한, 실험군 4의 경우, 오히려 기호도 평가가 떨어진 것으로 나타났는데, 이는 기존에 통상의 방법으로 농축된 농축액과 차이가 없다는 의견 30%를 반영하여 산출된 결과이다.In addition, in the case of Experimental Group 4, the preference was found to be poor, which is a result calculated by reflecting 30% of opinions that there is no difference from the concentrate concentrated in the conventional method.
이와 같이 본 발명에 따른 바람직한 실시예를 살펴보았으며, 앞서 설명된 실시예 이외에도 본 발명이 그 취지나 범주에서 벗어남이 없이 다른 특정 형태로 구체화될 수 있다는 사실은 해당 기술분야에 있어 통상의 지식을 가진 자에게는 자명한 것이다.As described above, a preferred embodiment according to the present invention has been examined, and the fact that the present invention can be embodied in other specific forms without departing from the spirit or scope of the embodiment described above is a general knowledge in the art. It is obvious to those who have it.
그러므로 상술된 실시예는 제한적인 것이 아니라 예시적인 것으로 여겨져야 하며, 이에 따라 본 발명은 상술한 설명에 한정되지 않고 첨부된 청구항의 범주 및 그 동등 범위 내에서 변경될 수 있다.Therefore, the above-described embodiments are to be regarded as illustrative rather than restrictive, and accordingly, the present invention is not limited to the above description and may be changed within the scope of the appended claims and their equivalents.
Claims (5)
It is characterized by using black red ginseng concentrate, white spotted flower larvae concentrate, Yagwanmun oriental medicine concentrate, sprout ginseng concentrate, pear concentrate, youngji concentrate, simple L135, amino active BCAA, jujube concentrate, cinnamon concentrate, ginger concentrate and agar. A method for producing a liquid beverage containing black and red ginseng.
상기 재료를 준비하고 보관하는 단계에서 준비된 재료를 이물검사하여 이물질을 걸러내는 작업 및 검사를 수행한 뒤, 중탕기에 한번에 투입하여 재료를 배합하는, 준비된 재료를 이물검사 후 중탕기에 투입하는 단계;
상기 준비된 재료를 이물검사 후 중탕기에 투입하는 단계가 완료되면, 80 내지 90℃의 온도에서 4 내지 6시간 동안 중탕하는, 중탕을 수행하는 단계;
상기 중탕을 수행하는 단계가 완료되면, 중탕된 배합물을 90 내지 95℃의 온도에서 1 내지 5시간 범위 내에서 40Brix의 농도가 될 때까지 농축을 수행하는, 농축을 수행하는 단계;
상기 농축을 수행하는 단계가 완료되면, 95 내지 105℃의 온도에서 30분 동안 살균을 수행하는, 살균을 수행하는 단계; 및
상기 살균을 수행하는 단계가 완료되면, 살균된 농축액을 포장하는, 포장을 수행하는 단계;를 포함하여 이루어지는 것을 특징으로 하는, 흑홍삼을 함유하는 액상음료의 제조방법.
Preparing and storing the ingredients;
In the step of preparing and storing the material, after inspecting the prepared material for foreign matter, performing the operation and inspection for filtering the foreign material, and putting the material into the water heater at a time, mixing the prepared material, and then introducing the prepared material into the water heater;
When the step of injecting the prepared material into the water heater after the foreign material inspection is completed, performing the water bath at 80 to 90° C. for 4 to 6 hours;
When the step of performing the bath is completed, the step of performing the concentration, the concentration of the bath mixture until the concentration of 40 Brix within a range of 1 to 5 hours at a temperature of 90 to 95 °C, the concentration;
When the step of performing the concentration is completed, performing sterilization at a temperature of 95 to 105° C. for 30 minutes, performing sterilization; And
When the step of performing the sterilization is completed, packaging the sterilized concentrate, the step of performing the packaging; characterized in that comprises a, the method of manufacturing a liquid beverage containing black red ginseng.
상기 재료는,
흑홍삼농축액 8~15중량%, 흰점박이꽃무지유충농축액 15~20중량%, 야관문한방농축액 14~18중량%, 새싹인삼농축추출물 8~15중량%, 배농축액 15~25중량%, 영지농축액 0.5~1.5중량%, 간편한L135 8~15중량%, 아미노액티브BCAA 0.5~1.5중량%, 대추농축액 6~7중량%, 계피농축액 2~4중량%, 생강농축액 3~7중량% 및 한천 0.3~0.7중량%인 것을 특징으로 하는, 흑홍삼을 함유하는 액상음료의 제조방법.
The method according to claim 2,
The material,
Black red ginseng concentrate 8-15% by weight, white spotted flower larvae larvae concentrate 15-20% by weight, Yagwanmun oriental medicine concentrate 14-18% by weight, sprout ginseng concentrate extract 8-15% by weight, pear concentrate 15-25% by weight, youngji concentrate 0.5~1.5% by weight, convenient L135 8~15% by weight, amino active BCAA 0.5~1.5% by weight, jujube concentrate 6~7% by weight, cinnamon concentrate 2~4% by weight, ginger concentrate 3~7% by weight and agar 0.3~ Method of producing a liquid beverage containing black red ginseng, characterized in that 0.7% by weight.
상기 재료는,
흑홍삼농축액 10중량%, 흰점박이꽃무지유충농축액 17중량%, 야관문한방농축액 16중량%, 새싹인삼농축추출물 10중량%, 배농축액 20중량%, 영지농축액 1중량%, 간편한L135 10중량%, 아미노액티브BCAA 1중량%, 대추농축액 6.5중량%, 계피농축액 3중량%, 생강농축액 5중량% 및 한천 0.5중량%인 것을 특징으로 하는, 흑홍삼을 함유하는 액상음료의 제조방법.
The method according to claim 3,
The material,
Black Red Ginseng Concentrate 10% by weight, White Spotted Flower Plain Larva Concentrate 17%, Yagwanmun Oriental Herb Concentrate 16%, Bud Ginseng Concentrate Extract 10%, Pear Concentrate 20%, Youngji Concentrate 1%, Easy L135 10%, Amino Active BCAA 1% by weight, jujube concentrate 6.5% by weight, cinnamon concentrate 3% by weight, ginger concentrate 5% by weight and agar 0.5% by weight, characterized in that the production method of a liquid beverage containing black red ginseng.
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