KR20210043273A - Liquid tea containing fermented mountain-cultivated ginseng and preparation method thereof - Google Patents

Abstract

Disclosed are liquid tea containing active fermented wild cultivated ginseng, which contains an active fermented wild cultivated ginseng extract, a red ginseng extract, a bellflower root concentrate, and a fermented black garlic concentrate to provide an increased immunity enhancement functionality and facilitate intake, and a manufacturing method thereof. According to the present invention, the liquid tea containing active fermented wild cultivated ginseng contains an active fermented wild cultivated ginseng extract as a main ingredient and is manufactured by mixing a red ginseng extract, a bellflower root concentrate, and a fermented black garlic concentrate at a predetermined composition, thereby being a high-functional product with antioxidation, tonicity, fatigue recovery, hangover relief, and detoxification functions while having excellent immunity enhancement function. The tastes and flavors of effective ingredients of the liquid tea containing active fermented wild cultivated ginseng are harmonized with each other, and thus excellent palatability is provided. Moreover, functionality is provided by a small amount (12 g/day), and thus intake and portability are facilitated.

Description

Liquid tea containing fermented mountain-cultivated ginseng and preparation method thereof TECHNICAL FIELD

The present invention relates to an active fermented wild wild ginseng liquid tea and a method for producing the same, and more particularly, active fermented wild wild ginseng extract, red ginseng concentrate, bellflower concentrate and fermented black garlic concentrate in a specific mixing ratio to have enhanced immunity enhancing functionality It relates to active fermented wild wild ginseng liquid tea and its manufacturing method.

Sanyangsansam belongs to the family Ogapidae, and Panax ginseng , a perennial plant, refers to the artificially cultivated wild ginseng seeds or yusams grown in the wild in the wild under the forest in the mountains, and these are called sanyangsansam. Also, wild ginseng grown in the wild from ancient times has been hit as the best wild ginseng and is also called camphor ginseng. Most of ginseng has 3-7 outcrops (head part), but wild ginseng is more than that depending on age. The roots of ginseng are thick and short, but wild ginseng is long and thin. Sanyangsansam is known to be more effective than cultivated ginseng in terms of various efficacy.

Saponin is a generic term for tritelfen and steroid-based glycoside compounds that are widely distributed in the plant world. The meaning of saponin is derived from the Latin word sapo (soap), and it is a natural surfactant that forms bubbles when shaken with water. Sanyang wild ginseng containing ginsenoside, the saponin of ginseng, is highly evaluated for its efficacy after natural wild ginseng in herbal medicine prescriptions. In addition, it is reported that the content of ginsenosides is higher when compared to cultivated ginseng, and it is known to be superior to cultivated ginseng. In particular, wild ginseng is known to have an excellent pharmacological effect of enhancing immunity because it affects the immune system.

Recently, the preference for ginseng is changing from ginseng to red ginseng and recently, to pesticide-free wild ginseng. Therefore, the demand for functional foods using wild ginseng is increasing rapidly. However, known processed products related to wild wild ginseng have either the ginsenoside content below the standard or do not contain almost any active ginsenoside. Conventionally, some technologies for converting ginsenosides contained in hemp into active form have been developed, but these technologies have problems with high cost or low enhancement rate of active ginsenosides, so they are still active ginsenosides. There is a demand for the development of processed hemp products that have been promoted.

Bellflower contains saponins in the form of latycodin D, platycodin D3, polygalacin D, and deapioplatycodin D, and these saponins are known to exhibit anticancer, cranial nerve cell protective and antioxidant activities.

Due to the heat generated in the manufacturing process of red ginseng, saponin components such as ginsenosides Rg2, Rg3, Rhl, Rh2, which are unique ingredients of red ginseng, are newly produced, and these saponins unique to red ginseng have cancer prevention action and cancer cell growth. It is known that it has an inhibitory effect, lowering blood pressure, protecting cranial nerve cells and improving learning ability, antithrombotic effect, and antioxidant effect, so that red ginseng's unique pharmacological effect can be expected.

In recent years, as interest in health has increased, the use of health functional foods in the form of liquid tea has increased in order to conveniently consume ingredients with immunity enhancing effects such as immunity enhancement and rejuvenation.

Therefore, there is a demand for the development of a liquid tea that contains active fermented wild ginseng containing an active ginsenoside as a main component and contains additional ingredients to enhance immunity enhancing functionality and facilitate intake.

Patent registration 10-1907192 Patent registration 10-1732036

It is an object of the present invention to provide an active fermented wild wild ginseng liquid tea that has enhanced immunity enhancing functionality and is easy to consume by containing an active fermented wild wild ginseng extract, red ginseng concentrate, bellflower concentrate and fermented black garlic concentrate.

Another object of the present invention is to provide a method for producing a liquid tea of active fermented fermented wild wild ginseng that is easily ingested and has enhanced immunity enhancing functionality by strengthening the active fermented wild wild ginseng extract, red ginseng concentrate, bellflower concentrate and fermented black garlic concentrate. will be.

In order to achieve the above object, the present invention provides an active fermented wild wild ginseng liquid tea having an immunity enhancing function comprising an active fermented wild wild ginseng extract, red ginseng concentrate, bellflower concentrate and fermented black garlic concentrate.

Active fermented wild mountain ginseng extract

The liquid tea of the present invention contains an active fermented wild wild ginseng extract as an active ingredient.

In the present invention, mountain wild ginseng refers to ginseng produced without installing artificial facilities such as a light-shielding film in the mountain area defined in Article 2 No. 1 of the 「Mountain Management Act」, and is preferably cultivated for 3 years or more.

In the present invention, the'active fermentation' is carried out by enzymatically enzymaticizing wild ginseng with a plant complex enzyme solution, amplifying it, and fermenting it with a complex seed.

In the present invention, the'plant complex enzyme solution' is prepared by mixing persimmon, plum, golden, fresh ginseng, garlic, ginger, red pepper, onion, cabbage, arrowroot, ganoderma lucidum, soybeans, brown rice, honey, and purified water and aged for 30 days or more.

In the present invention,'enzymatication' can be performed by immersing wild wild ginseng in a plant complex enzyme solution for 1 to 4 hours.

In the present invention,'jeungpo' means that the enzymatic wild ginseng is steamed at 100°C for 30 to 60 minutes (steamed with steam) and then dried. If the steaming time is less than 30 minutes, sufficient steaming may not proceed and subsequent steps may not be smooth, and contamination of various germs may occur.If steaming for longer than 60 minutes, the physiologically active ingredients of wild mountain ginseng may be destroyed by long heat treatment. I can. It is preferable to repeat the amplification 9 times.

In the present invention, the'complex seed' is preferably used in combination of yeast and lactic acid bacteria. 'Fermentation' may be performed by inoculating complex seed germs on the augmented wild ginseng and fermenting them at 25 to 40°C for 7 to 12 days. If the fermentation temperature is less than 25℃, the fermentation period is prolonged, resulting in contamination of various bacteria. If the fermentation period exceeds 40℃, the growth of the strain may be stopped. If the fermentation period is less than 7 days, fermentation is insufficient and thus physiologically active substances Production may be poor, and if it exceeds 12 days, physiologically active substances may be decomposed by over-fermentation.

In the present invention, the active fermented wild wild ginseng extract is added 10-20 times (v/w) to the active fermented wild wild ginseng, extracted for 8-10 hours at 120°C, filtered, and concentrated so that the solid content is 10% or more (10 brix or more). It can be manufactured.

The activated fermented wild ginseng used in the preparation of the extract can be used as it is after washing, or naturally dried, or powdered to 100 mesh or less after drying at 50 to 55°C for 2 to 3 days.

The concentration is preferably carried out by concentration under reduced pressure with a vacuum degree of 600 mmHg or more.

The active fermented wild wild ginseng extract prepared as described above contains an active ginsenoside component that is easily absorbed by the human body.

In the liquid tea of the present invention, the active fermented wild mountain ginseng extract contains 20 to 25% by weight, but if it is less than 20% by weight, it is difficult to expect the physiological activity caused by the active fermented wild mountain ginseng, and if it exceeds 25% by weight, the cost of producing liquid tea increases. Problems can arise.

Red ginseng concentrate

The liquid tea of the present invention contains red ginseng concentrate as an active ingredient.

Red ginseng is a pale yellow or pale reddish brown ginseng that has been steamed and dried without peeling the reticulated skin of fresh ginseng. Compared to fresh ginseng, active ingredients such as saponin are enhanced.

In the present invention, the red ginseng concentrate is used after adding 10 to 20 times of water to red ginseng or red ginseng powder, extracting it at 120°C for 8 hours or more, filtering, and concentrating to a concentration of 60% or more (60 brix or more). In addition, red ginseng concentrate with a solid content of 60 brix or more can be purchased and used commercially.

In the liquid tea of the present invention, the red ginseng concentrate is contained in an amount of 20 to 25% by weight, and if it is less than 20% by weight, the physiologically active ingredient derived from red ginseng is insufficient, and if it exceeds 25% by weight, palatability may be poor.

Bellflower concentrate

The liquid tea of the present invention contains bellflower concentrate as an active ingredient.

Bellflower ( Platycodon grandiflorum ) has long been used for edible and medicinal purposes, and the root contains 2% saponin and 0.03% sterol, and other sugars include inulin and platicodinin. have.

In the present invention, it is preferable to use a black bellflower that has been increased 9 times as described above.

In the present invention, the bellflower concentrate is used after adding 10 to 20 times of water to the bellflower, extracting it at 120°C for 8 hours or more, filtering, and concentrating to a concentration of 60% or more (60 brix or more). In addition, Gujunggupo black bellflower concentrate having a solid content of 60 brix or more can be purchased and used commercially.

In the liquid tea of the present invention, the bellflower concentrate is contained in an amount of 20 to 25% by weight, and if it is less than 20% by weight, the physiologically active ingredient derived from bellflower is insufficient, and if it exceeds 25% by weight, palatability may be poor.

Fermented Black Garlic Concentrate

The liquid tea of the present invention contains fermented black garlic concentrate as an active ingredient.

Fermented black garlic is a fermented and aged garlic. Water-soluble sulfur-amino acids called S-allylcysteine (SAC) and S-allyl-mercapto-cysteine, which are not present in raw garlic, are produced to prevent cancer, improve arteriosclerosis, and prevent heart disease. It is known that the effect of various pharmacological actions such as, etc. is higher than that of raw garlic.

Fermented black garlic is prepared by enzymatically enzymaticizing garlic with a plant complex enzyme solution as in the preparation of the above-described active fermented wild ginseng, followed by augmentation and fermentation with complex seed bacteria.

In the present invention, the fermented black garlic concentrate is used after adding 10 to 20 times of water to black garlic, extracting it at 120°C for 8 hours or more, filtering, and concentrating to a concentration of 60% or more (60 brix or more).

In the liquid tea of the present invention, the fermented black garlic concentrate contains 4 to 8% by weight, and if it is less than 4% by weight, the physiologically active ingredient derived from fermented black garlic is insufficient, and if it exceeds 8% by weight, palatability may be poor.

The liquid tea of the present invention may further contain natural carbohydrates, etc., used in the manufacture of ordinary beverages, if necessary. Examples of natural carbohydrates include honey, monosaccharides (e.g., glucose, fructose, etc.), disaccharides (e.g. maltose, sucrose, etc.), polysaccharides (e.g. dextrin, cyclodextrin, etc.), and xylitol, sorbitol, These are sugar alcohols such as erythritol. In the liquid tea of the present invention, one or more carbohydrates may be used, and may be included in an amount of 20 to 30% by weight.

The liquid tea of the present invention may further contain water, if necessary. Water is contained in an amount of 10% by weight or less.

The active fermented wild wild ginseng liquid tea having immunity enhancing function of the present invention is most preferably 20% by weight of active fermented wild wild ginseng extract, 20% by weight of red ginseng concentrate, 20% by weight of bellflower concentrate, 5% by weight of fermented black garlic concentrate, honey 10 % By weight, 15% by weight of dextrin and 10% by weight of water.

The liquid tea according to the present invention contains active fermented wild ginseng as a main component, and is prepared by mixing red ginseng concentrate, bellflower concentrate, and fermented black garlic concentrate in the specific composition as described above, thus having excellent immunity enhancing efficacy and taste of active ingredients, The fragrance is well harmonized with each other, so the palatability is also excellent.

The liquid tea according to the present invention may be packaged in a glass bottle, pouch, or stick-shaped bag, preferably in units of 12g.

The liquid tea according to the present invention can be consumed at a time of 12g per adult on a per adult basis, and it is easy to carry and ingest in a small amount.

According to another object of the present invention, the present invention

I) preparing an active fermented wild wild ginseng extract;

Ii) preparing a red ginseng concentrate;

Iii) preparing a bellflower concentrate;

Iv) preparing a fermented black garlic concentrate; And

Ⅴ) 20 to 25% by weight of active fermented wild wild ginseng extract, 20 to 25% by weight of red ginseng concentrate, 20 to 25% by weight of bellflower concentrate, 4 to 8% by weight of fermented black garlic concentrate, 20 to 30% by weight of carbohydrates and 6 to 10% by weight of water It provides a method for producing an active fermented wild mountain ginseng liquid tea comprising the step of mixing %.

Prepared in steps ⅰ) to ⅴ), active fermented wild wild ginseng extract, red ginseng concentrate, bellflower concentrate, fermented black garlic concentrate, and carbohydrates are as defined above.

If necessary, the method of manufacturing a liquid tea of the present invention may include, after step v), filtering the liquid tea with a 25 μm filter and filling/sealing the container after sterilization.

In the present invention, the container may include a glass bottle, a pouch, and a stick-type cloth.

The liquid tea prepared according to the present invention contains an enhanced amount of active ginsenoside.

The active fermented wild wild ginseng liquid tea according to the present invention contains the active fermented wild wild ginseng extract as a main component, and is prepared by mixing the sex fermented wild wild ginseng extract, red ginseng concentrate, bellflower concentrate and fermented black garlic concentrate in a specific composition. It is a high-functional product that has antioxidant, nourishing and tonic, fatigue recovery, hangover improvement, and detoxification functions while having

In addition, the active fermented wild wild ginseng liquid tea according to the present invention is excellent in palatability because the taste and aroma of active ingredients are well harmonized with each other.

In addition, since the active fermented wild wild ginseng liquid tea according to the present invention exhibits functionality in a small amount (12 g/day), it is easy to take and carry.

1 is a flow chart of a method of manufacturing an activated fermented wild mountain ginseng liquid tea according to the present invention.

The invention is explained in more detail by the following examples. These examples are intended to illustrate the invention, and the scope of the invention should not be limited thereto.

Preparation Example 1. Manufacture of liquid tea with active fermentation sanyangsansam

<Production of active fermented wild wild ginseng extract>

After washing 1 kg of wild ginseng over 3 years old in running water 3 times and completely draining it, dry it with hot air at 55℃ for 3 days, and then add 100 g of plant complex enzyme solution (persimmon, plum, golden, fresh ginseng, garlic, ginger, red pepper, Prepared by mixing onion, cabbage, arrowroot, ganoderma lucidum, beans, brown rice, honey, and purified water for more than 30 days). After the steaming and drying process was repeated 9 times, complex seed bacteria (yeast and lactic acid bacteria) were inoculated and fermented at 30° C. for 10 days to prepare active fermented wild wild ginseng.

The prepared active fermented wild ginseng was put into an extraction container, 10 times of purified water (1 L) was added, extracted at 120°C for 8 hours, filtered through a filter, and then highly concentrated to a solid content of 10 brix in a concentrator (600 mmHg) for active fermentation. A sanyangsan ginseng extract was prepared.

<Manufacture of red ginseng concentrate>

100 g of red ginseng was put into an extraction container, 10 times of purified water (1 L) was added, extracted at 120° C. for 8 hours, filtered through a filter, and then concentrated in a concentrator to a solid content of 60 brix to prepare a red ginseng concentrate.

<Manufacture of bellflower concentrate>

Put 100 g of black bellflower prepared by gujunggupo into an extraction container, add 10 times of purified water (1 L), extract at 120°C for 8 hours, filter through a filter, and then concentrate the bellflower concentrate to a concentration of 60 bricks in a concentrator. Was prepared.

<Preparation of black garlic concentrate>

Wash 1 kg of garlic three times with running water and completely dry it, and then add plant complex enzyme solution (persimmon, plum, golden, fresh ginseng, garlic, ginger, red pepper, onion, cabbage, arrowroot, ganoderma lucidum, soybean, brown rice, honey and purified water). Prepared by mixing and aging for more than 30 days) After spraying 300ml, sealing, immersing for 24 hours at 40 ~ 50℃ for enzymaticization, steaming the enzymatic garlic at 100℃ for 30 minutes with steam and drying. After repeating 9 times, complex seed bacteria (yeast and lactic acid bacteria) were inoculated and fermented at 30° C. for 10 days to prepare a fermented black garlic concentrate.

Activated fermented wild wild ginseng extract, red ginseng concentrate, bellflower concentrate, fermented black garlic concentrate and carbohydrates prepared as described above were mixed with honey, dextrin, and water in the mixing ratios shown in Table 1 to prepare an active fermented wild wild ginseng liquid tea (Fig. 1 ).

material Mixing ratio (% by weight) Active Fermented Sanyang Wild Ginseng Extract (60 Brix) 20 Red Ginseng Concentrate (60 Brix) 20 Bellflower Concentrate (60 Brix) 20 Fermented Black Garlic Concentrate (60 Brix) 5 Specification of honey 10 dextrin 15 water 10 Sum 100

The prepared liquid tea was filtered through a 25 μm filter, sterilized at 105° C. for 15 seconds, filled with 12 g each in a stick-shaped cloth (polyethylene material), and sealed to commercialize it.

Claims (11)

Active fermented wild wild ginseng extract 20 to 25% by weight, red ginseng concentrate 20 to 25% by weight, bellflower concentrate 20 to 25% by weight, fermented black garlic concentrate 4 to 8% by weight, carbohydrates 20 to 30% by weight, and water 6 to 10% by weight Active fermented wild mountain ginseng liquid tea containing.
The active fermented wild wild ginseng liquid according to claim 1, wherein the active fermented wild wild ginseng extract is concentrated to 10 brix or more, red ginseng concentrate is 60 brix or more, bellflower concentrate is 60 brix or more, and fermented black garlic concentrate is concentrated to 60 brix or more. car.
The active fermented wild wild ginseng liquid tea according to claim 1, wherein the carbohydrate is at least one selected from the group consisting of honey, monosaccharides, disaccharides, polysaccharides, and sugar alcohols.
The active fermented wild wild ginseng liquid tea according to claim 2, wherein the polysaccharide is dextrin.
The method of claim 1, wherein the active fermented wild wild ginseng extract is prepared by adding 10 to 20 times (v/w) to wild wild ginseng, extracting it for 8 to 10 hours at 120°C, filtering, and concentrating so that the solid content is 10 brix or more. Wild mountain ginseng liquid tea characterized by.
It comprises 20% by weight of active fermented wild wild ginseng extract, 20% by weight of red ginseng concentrate, 20% by weight of bellflower concentrate, 5% by weight of fermented black garlic concentrate, 10% by weight of honey, 15% by weight of dextrin, and 10% by weight of water. Active fermented wild mountain ginseng liquid tea.
I) preparing an active fermented wild wild ginseng extract;
Ii) preparing a red ginseng concentrate;
Iii) preparing a bellflower concentrate;
Iv) preparing a fermented black garlic concentrate; And
Ⅴ) 20 to 25% by weight of active fermented wild wild ginseng extract, 20 to 25% by weight of red ginseng concentrate, 20 to 25% by weight of bellflower concentrate, 4 to 8% by weight of fermented black garlic concentrate, 20 to 30% by weight of carbohydrates and 6 to 10% by weight of water Active fermented wild mountain ginseng liquid tea production method comprising the step of mixing %.
The method of claim 7, wherein the carbohydrate is at least one selected from the group consisting of honey, monosaccharides, disaccharides, polysaccharides, and sugar alcohols.
The method of claim 7, further comprising the step of filtering and sterilizing the liquid tea, then filling and sealing the container with 12 g each.
The method of claim 9, wherein the container is a stick-shaped bag.
Active fermented wild mountain ginseng liquid tea prepared according to claim 9.

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