KR20200081943A - Method for producing Aralia continentalis herbal drink - Google Patents

Abstract

The present invention relates to a manufacturing method of Aralia continentalis herbal beverage and an Aralia continentalis herbal beverage manufactured by the method. The Aralia continentalis herbal beverage of the present invention is characterized in that it is prepared by including the following steps of: (1) preparing a mixture of herbal medicinal herbs mixed with Aralia, Peony, Angelica, Baekchul, Mandarin Peony, Bokryeong, Sasam, Cinnamon, Malt, Astragalus, Licorice, Ginger, and Stevia; and (2) extracting after adding water to the mixture of herbal medicinal herbs prepared in the step (1).

Description

Method for producing Aralia continentalis herbal drink}

The present invention is a method of manufacturing a medicinal herbal beverage characterized in that it is prepared using a mixture of herbal medicines containing poisonous, peony, Angelica, Baekchul, Tangerine, Bokryeong, Ginseng, cinnamon, malt, astragalus, licorice, ginger and stevia. It relates to a unique herbal beverage prepared by the method.

Poison is a dicotyledonous plant, a perennial plant of the elmaceae family of mountain-type trees, and is also called earthworm. Because of its similar pronunciation, it is also called 땃durum, but it is a different species from 땃durmu. It grows in the mountains, is 1.5 m high and has some hairs except for flowers. Leaves are alternate, 50~100 cm long, 3~20 cm wide, and have light brown hair when young. The small leaves are egg-shaped or oval-shaped and have serrated edges. The surface of the leaf is green, the back is white, and there are small cotyledons on both sides of the bottom of the petiole. The flower blooms in large and light green in July-August, and the cone inflorescence grows, and it is a cultivation with a mountain-shaped inflorescence at the end of a branch with a gunshot. Fruits are berries and ripen black in September-October. It is called poisoning, meaning that it does not move in the wind. Early spring young shoots are edible, and after the leaves die in the fall, cover the soil so that the young shoots can grow long. The roots are medicinal, and they are often used for myalgia, lower body, paralysis, headache, and paraplegia.

In a domestic study of poisoning, a number of anti-inflammatory extracts have been reported to enhance macrophage immune activity in the field of strengthening immune function related to joint health, and poisoning has been reported for a number of anti-inflammatory properties, such as the chemical structure of continentalic acid, an anti-inflammatory active ingredient. There is. In addition, there have been reports that boosting immunity is unique and increased collagen biosynthesis related to joint health. Studies have been reported on the application of young shoots of poisonous rot, which is an alternative crop for income of Korean farmers, to mature food, and mature leaves are discarded as they are in the fall. Compared to sesame leaves, it has a tougher and thicker characteristic, and studies applied to foods using it are insignificant. In Korea, the poisonous leaves, which are crops for income, are shipped from May to May in May, and after mid-May, there have been many unsuitable products for reproductive use due to temperature rise. However, due to low quality, it is difficult to sell, so it is necessary to develop recipes and improve quality of processed foods using toxic leaves.

Korean Registered Patent No. 0931880 discloses a method of manufacturing a herbal beverage containing acupuncture, stalk, base paper, and sanjoin, and Korean Registered Patent No. 0931879 discloses a herbal beverage containing golden, reed roots, and Wangdae, It is different from the manufacturing method of the poisonous herbal beverage of the present invention.

The present invention was devised by the above-mentioned demands, and the present invention optimizes manufacturing conditions such as selection of subsidiary materials, pretreatment of materials, mixing ratios, etc. in order to produce beverages having excellent quality and preference when manufacturing beverages using poisoning. And has developed a unique herbal beverage with no taste and excellent taste and has reached the present invention.

In order to solve the above problems, the present invention (1) poison, peony, Angelica, Baekchul, mandarin orange, Bokryeong, ginseng, cinnamon, malt, astragalus, licorice, ginger and preparing a mixture of herbal mixtures of stevia; And (2) adding and extracting water after adding water to the prepared herbal mixture prepared in step (1).

In addition, the present invention provides a unique herbal beverage prepared by the above method.

The beverage using the poison and herbal medicines of the present invention removes the odor peculiar to the material, enhances palatability due to the mild taste, and has high antioxidant activity, thereby providing a beverage preferred by consumers.

Figure 1 shows the manufacturing process of the unique herbal beverage of the present invention.
Figure 2 is a graph comparing the change in the total polyphenol content according to the storage temperature and duration of the toxic herbal drink.
Figure 3 is a graph comparing the change in the DPPH radical scavenging ability according to the storage temperature and duration of the toxic herbal drink.
Figure 4 is a graph comparing the changes in the SOD-like activity according to the storage temperature and duration of the oriental herbal drink.

In order to achieve the object of the present invention, the present invention

(1) preparing a mixture of herbal medicines containing poison, peony, Angelica, Baekchul, Tangerine, Bokryeong, Ginseng, cinnamon, malt, astragalus, licorice, ginger and stevia; And

(2) It provides a method of manufacturing a toxic herbal beverage, characterized in that it comprises a step of extracting after adding water to the mixture of medicinal herbs prepared in step (1).

In the method of manufacturing a poisonous herbal beverage of the present invention, the herbal medicine mixture in the step (1) is preferably based on the total weight of the herbal medicine mixture, 13 to 17% by weight, 13 to 17% by weight, 6 to 9% by weight of Angelica , Baekchul 5~7 wt%, Tangerine peel 6~9 wt%, Bokryeong 4~5 wt%, Sasam 5~7 wt%, Cinnamon 2~4 wt%, Malt 13~17 wt%, Astragalus 6~9 wt%, Licorice can be prepared by mixing 4-5% by weight, 5-6% by weight of ginger, and 2-4% by weight of stevia, more preferably, based on the total weight of the herbal mixture, 15% by weight, 15% by weight, Angelica 7.5 wt%, Baekchul 6 wt%, Tangerine peel 7.5 wt%, Bokryeong 4.5 wt%, Ginseng 6 wt%, Cinnamon 3 wt%, Malt 15 wt%, Astragalus 7.5 wt%, Licorice 4.5 wt%, Ginger 5.5 wt% and Stevia It can be prepared by mixing 3% by weight. Producing beverages using the herbal medicine mixture prepared in the above-described types and combination ratios of the herbal medicines, the taste and aroma of the herbal ingredients are well harmonized, and it is possible to provide a beverage suitable for consumers' taste with proper sweetness and neat taste.

In addition, in the method of manufacturing a toxic herbal beverage of the present invention, step (2) is preferably 80 to 120 times (v/w) of water compared to the mixture to the medicinal herb mixture, and then 1 to 3 hours at 90 to 110°C. It can be extracted during, and more preferably, 100 times (v/w) of water is added to the mixture of medicinal herbs and then extracted at 100° C. for 2 hours. The extractability under the above conditions could enhance the palatability due to the flavor and taste of the herbal medicine that harmonizes well with the taste and aroma of the ingredients without compromising the nutrients and flavors of each material.

The method of manufacturing a unique herbal beverage of the present invention, more specifically

(1) Based on the total weight of the herbal mixture, 13~17% by weight, 13~17% by weight, 6~9% by weight, Angelica 5~7% by weight, 6~9% by weight of tangerine, 4~5% by weight of Bokryeong %, Ginseng 5-7% by weight, Cinnamon 2-4% by weight, Malt 13-17% by weight, Astragalus 6-9% by weight, Licorice 4-5% by weight, Ginger 5-6% by weight, and Stevia 2-4% by weight Preparing a mixture of medicinal herbs mixed with; And

(2) 80 to 120 times (v/w) of water compared to the mixture is added to the prepared herbal mixture prepared in step (1), and may include extracting at 90 to 110° C. for 1 to 3 hours,

More specifically

(1) Based on the total weight of the herbal mixture, 15% by weight, 15% by weight peony, 7.5% by weight Angelica, 6% by weight Baekchul, 7.5% by weight tangerine, 4.5% by weight Bokryeong, 6% by weight ginseng, 3% by weight cinnamon, Preparing 15% by weight of malt, 7.5% by weight of astragalus, 4.5% by weight of licorice, 5.5% by weight of ginger, and 3% by weight of stevia; And

(2) 100% (v/w) of water is added to the mixture of the herbal preparation prepared in the step (1), followed by extraction at 100° C. for 2 hours.

The present invention also provides a unique herbal beverage prepared by the above method.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following production examples and examples are only to illustrate the present invention, the content of the present invention is not limited to the following production examples and examples.

Manufacturing example One. Poisoning Herbal drink

(1) Based on the total weight of the herbal mixture, 15% by weight, 15% by weight peony, 7.5% by weight Angelica, 6% by weight Baekchul, 7.5% by weight tangerine, 4.5% by weight Bokryeong, 6% by weight ginseng, 3% by weight cinnamon, A herbal medicine mixture was prepared by mixing malt 15% by weight, astragalus 7.5% by weight, licorice 4.5% by weight, ginger 5.5% by weight, and stevia 3% by weight.

(2) 100 times (v/w) of water was added to the mixture of the medicinal herbs prepared in step (1), followed by extraction at 100° C. for 2 hours.

Mixing ratio of oriental herbal drinks (% by weight) material content(%) A B C D Poisoning 18 17 15 13 Peony 15 15 15 15 Angelica 7.5 7.5 7.5 7.5 Bleach 6.0 6.0 6.0 6.0 Tangerine 7.5 7.5 7.5 7.5 Fueryeong 4.5 4.5 4.5 4.5 Four 6.0 6.0 6.0 6.0 cinnamon 3.0 3.0 3.0 3.0 malt 15 15 15 15 Astragalus 7.5 7.5 7.5 7.5 licorice 4.5 4.5 4.5 4.5 ginger 5.5 5.5 5.5 5.5 Stevia 0 One 3 5 Total (g) 100 100 100 100

In the preparation of the herbal herbal beverage in the method of Preparation Example 1, (1) when preparing the herbal mixture in step 1, the herbal compound mixture was prepared using the herbal mixture prepared in the mixing ratio of A, B and D in Table 1, respectively. Then, the quality was compared as in Examples 1 to 6 below.

Example One. Poisoning Sensory test of herbal beverages

The preference for herbal beverages was also tested. The evaluation items were color, aroma, taste, and overall preference. Each item was evaluated using a 9-point scale (1 point: very disliked, 5 points: normal, 9 points: very good). Medicinal beverages were prepared, stored at 4°C and 25°C, taken out immediately before the test, and placed in disposable paper cups of approximately 30 mL to provide purified water to rinse the mouth. The results of the palatability survey evaluated C beverages as the highest scores for aroma and overall palatability.

Poisoning Sensory test of herbal beverages Kinds color incense flavor Overall preference A 6.45 5.92 6.54 8.00 B 6.53 5.85 5.17 7.92 C 6.51 6.16 5.77 8.84 D 6.77 5.77 4.77 7.31

Example 2. Poisoning PH and sugar content of herbal beverages

The pH of the oriental herbal drink was measured using a pH meter (Orion star A211, Thermo scientific), and the change in sugar content was measured with a digital sugar meter (RA-250WE, ATAGO). The pH change was found to be between 4.9 and 5.1 with no significant difference as the storage period elapsed at 4°C and 25°C.

PH of herbal drinks pH Kinds A B C D 4℃ 0 days 4.97 4.99 4.98 5.00 5 days 4.93 4.91 4.92 4.95 10 days 5.03 5.02 5.00 4.90 15th 5.05 5.07 5.10 5.01 20 days 5.01 5.01 4.90 5.00 25℃ 0 days 4.97 4.99 4.98 5.00 5 days 5.04 4.95 5.01 5.15 10 days 5.02 4.90 4.95 4.97 15th 5.01 4.98 4.93 4.85 20 days 4.97 4.95 4.91 4.90

The sugar content of the A beverage was lower than that of the B, C and D beverages with stevia by 1 Brix, and there was no significant change depending on the storage temperature and duration.

The sugar content of the oriental herbal drink Brix Kinds A B C D 4℃ 0 days 2.80 3.40 3.50 3.60 5 days 2.80 3.10 3.60 3.70 10 days 2.70 3.00 3.40 3.50 15th 2.80 3.10 3.40 3.60 20 days 2.80 3.10 3.40 3.50 25℃ 0 days 2.80 3.40 3.50 3.60 5 days 2.70 3.20 3.20 3.50 10 days 2.70 3.30 3.20 3.50 15th 2.80 3.10 3.30 3.40 20 days 2.80 3.20 3.30 3.40

Example 3. Poisoning Total polyphenols in herbal beverages

Total polyphenols were analyzed according to the Folin-Ciocaltus color development method. 7.5 mL of distilled water was added to 1 mL of the sample, and then allowed to stand for 3 minutes, 0.5 mL of Folin-Ciocalteu reagent was added, 1 mL of 3.5% sodium carbonate anhydrous was added and left for 1 hour, and absorbance was measured at 760 nm. . As a standard, a standard calibration curve was prepared using gallic acid, and then the total polyphenol content was quantified. The total polyphenol content gradually increased with the storage period of the herbal beverage, and then showed a certain level. The stevia-added groups had higher total polyphenol content than the non-added group, but the non-added group was slightly higher at 25°C (Fig. 2). .

Example 4. Poisoning Herbal DPPH Radical Erasing ability

DPPH free radical scavenging activity was measured by modifying the method of Blois. 150 μl of 0.1 mM DPPH solution and 50 μl of sample were mixed and reacted in the dark for 30 minutes, and absorbance was measured at 530 nm. The DPPH radical scavenging ability on the day of manufacture was slightly higher as the amount of stevia (sugar component) added increased, and was not affected as there was no significant change depending on the storage period and temperature (FIG. 3).

Example 5. Poisoning SOD-like activity of herbal beverages

SOD-like activity is 0.5 mL of sample, 3 mL of Tris-HCl buffer (pH 8.5), 0.2 mL of 7.2 mM pyrogallol and reacted at 25° C. for 10 minutes, the reaction is stopped with 1 mL of 1N HCl and absorbance at 420 nm. Was measured. The SOD-like active content was steadily increased according to the storage period of all beverages, and it was found that the storage temperature had no significant effect (FIG. 4).

Example 6. Poisoning Microbial contamination of herbal beverages

After aseptically collecting 1 mL of the sample and dispensing it into a 3M Petri film, it was incubated at 37°C for 24 to 48 hours to check the general bacteria and coliform group, and then checked for contamination of microorganisms. The general bacteria and E. coli group were found to be microbiologically safe because they were not detected in the beverage during the storage period (Table 5). Therefore, it was found that herbal beverages with poisonous additions are considered to be food hygienically safe and suitable for food revolution standards (number of bacteria: 100 or less per 1 mL, E. coli group: negative).

Measurement of microbial contamination of toxic herbal beverages Condition General bacteria
(Log cfu/g) Coliform
(Log cfu/g) Temperature (℃) Days 4℃ 0 - - 5 - - 10 - - 15 - - 20 - - 25℃ 0 - - 5 - - 10 - - 15 - - 20 - -

Example 7. Depending on the material type Poisoning Sensory test of herbal beverages

In the preparation of the herbal herbal drink in the method of Preparation Example 1, (1) when preparing the herbal mixture of the ingredients, each of the herbal herbal mixtures prepared by using the herbal mixture prepared with the ingredients and blending ratio of the ingredients E and F in Table 6, respectively. Subsequently, a sensory test was conducted in the same manner as in Example 1.

Mixing ratio of oriental herbal drinks (% by weight) material content(%) C E F Poisoning 15 18 15 Peony 15 18 14 Angelica 7.5 10 6 Bleach 6.0 7 5 Tangerine 7.5 10 6 Fueryeong 4.5 6 4 Four 6.0 - 5 cinnamon 3.0 5 3 malt 15 - 14 Astragalus 7.5 10 6 licorice 4.5 6 4 ginger 5.5 7 5 Bellflower - - 4 Craving - - 3 Heaven - - 3 Stevia 3 3 3 Total (g) 100 100 100

As a result, like beverage C, the preparation of a drink using only 12 herbal medicines such as poisonous, peony, Angelica, Baekchul, Tangerine, Bokryeong, Sassam, cinnamon, malt, Hwanggi, licorice and ginger has a flavor, taste and overall preference It was confirmed that the most excellent.

Sensory test of poisonous herbal beverages Kinds color incense flavor Overall preference C 6.51 6.16 5.77 8.84 E 6.50 5.68 5.22 6.92 F 6.40 5.40 5.00 6.08

Claims (4)

(1) preparing a medicinal herb mixture of poison, peony, Angelica, Baekchul, Tangerine, Bokryeong, Ginseng, cinnamon, malt, astragalus, licorice, ginger and stevia; And
(2) The method of manufacturing a toxic herbal beverage comprising the step of extracting after adding water to the mixture of the herbal preparation prepared in the step (1). According to claim 1, wherein the (1) herbal mixture is based on the total weight of the herbal mixture, 13 to 17% by weight, peony 13 to 17% by weight, Angelica 6 to 9% by weight, Baekchul 5 to 7% by weight, Tangerine peel 6~9%, Bokryeong 4~5%, Ginseng 5~7%, Cinnamon 2~4%, Malt 13~17%, Astragalus 6~9%, Licorice 4~5%, Ginger Method for producing a unique herbal beverage, characterized in that the mixture of 5-6% by weight and 2-4% by weight of stevia. According to claim 2,
(1) Based on the total weight of the herbal mixture, 13~17% by weight, 13~17% by weight, 6~9% by weight, Angelica 5~7% by weight, 6~9% by weight of tangerine, 4~5% by weight of Bokryeong %, Ginseng 5-7% by weight, Cinnamon 2-4% by weight, Malt 13-17% by weight, Astragalus 6-9% by weight, Licorice 4-5% by weight, Ginger 5-6% by weight, and Stevia 2-4% by weight Preparing a mixture of medicinal herbs mixed with; And
(2) characterized in that it comprises the step of extracting for 1 to 3 hours at 90 to 110 ℃ after adding 80 to 120 times (v / w) of water compared to the mixture to the mixture of the herbal preparation prepared in the step (1) Method of manufacturing a unique oriental herbal beverage. A unique herbal beverage prepared by the method of claim 1.

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