KR20210048033A - Health drink composition including radish, carrot, burdock, radish leaves and shiitake extract and preparing method of the same without adding water substantially - Google Patents

Abstract

Provided are a health drink composition and a method for preparing a health drink composition having excellent anti-cancer and anti-aging effects. The health drink composition includes radish extracts, carrot extracts, burdock extracts, radish leave extract, and shiitake extracts. The health drink composition includes 65 to 70 parts by weight of radish extracts, 15 to 20 parts by weight of carrot extracts, 9 to 15 parts by weight of burdock extracts and 0.1 to 0.5 parts by weight of shiitake extracts based on 1 part by weight of radish leave extracts.

Description

A health drink composition comprising radish, carrot, burdock, radish and shiitake extracts, and a manufacturing method thereof that does not substantially add water {HEALTH DRINK COMPOSITION INCLUDING RADISH, CARROT, BURDOCK, RADISH LEAVES AND SHIITAKE EXTRACT AND PREPARING METHOD OF THE SAME WITHOUT ADDING WATER SUBSTANTIALLY}

The present invention relates to a health beverage composition comprising radish, carrot, burdock, radish and shiitake mushroom extracts, and a method for producing the same. Specifically, it relates to a health drink composition comprising radish, carrot, burdock, radish and shiitake extracts, and a method of manufacturing the same without substantially adding water. More specifically, it relates to a health beverage composition having excellent anticancer effect and anti-aging effect and having an effect of recovering from fatigue, and a method of manufacturing the same.

In modern society, the number of patients complaining of adult diseases such as obesity, hypertension, and hyperlipidemia is increasing rapidly due to the improvement of living standards and changes in lifestyle due to industrialization, especially the westernization of dietary life. Moreover, not only changes in diet, but also stress has been pointed out as a cause of chronic fatigue, loss of appetite, and adult diseases.

Against this background, the concept of well-being has been in the spotlight as interest in health has recently increased. Furthermore, the well-being fever is leading to slow food and LOHAS. These recent trends all have something in common that focuses on improving diet, which is the most fundamental of human life. Another aspect for promoting health based on human intake is an increase in the intake of healthy functional foods.

For example, by paying attention to the physiologically active functions of functional natural materials containing antioxidants, etc., research has been actively conducted to find physiologically active substances from these natural materials and to develop functional foods.

Fruits and vegetables have been used as representative health foods because they have various flavors, nutritional components, and physiological activities that are unknown or unknown. Fruits and vegetables are often processed into beverages, dried fruits, and jams and can be consumed. Among them, beverages are the most commonly processed method because they are easy to eat and drink by themselves while minimizing additional ingredients. Existing fruit and vegetable beverages are mostly methods of applying a physical force to the flesh or extracting the extract using a solvent.

Korean Patent Application Publication No. 10-2016-0103837, (Patent Document 2) Korean Patent Application Publication No. 10-0383811, (Patent Document 3) Korean Patent Application Publication No. 10-2009-0037051

For example, Patent Document 1 discloses a method for producing a health drink containing radish juice. Specifically, Patent Document 1 discloses a health drink containing radish juice and pine needle powder, raw pumpkin juice, and native honey as basic ingredients. However, Patent Document 1 is limited to extracting radish and pumpkin as juice through a physical method and using the same.

For another example, Patent Literature 2 discloses a health drink using a shiitake mushroom extract as a main material and a method for producing the same. Specifically, Patent Literature 2 discloses a health drink comprising an extract of shiitake mushroom extract, cordyceps sinensis and plum. However, Patent Document 2 is also limited to a method of vacuum extraction using alcohol.

For another example, Patent Document 3 is a patent document related to a beverage composition using a carrot concentrate and a method of manufacturing the same. Specifically, Patent Document 3 discloses a beverage composition for health promotion using a carrot concentrate and an apple concentrate. However, in Patent Document 3, the preparation process of carrot concentrate and apple concentrate has not deviated from the conventional technology.

In this way, the method of physically extracting nutrients contained in fruits and vegetables or extracting using a solvent has the advantage of relatively simple and convenient processing, but it is not possible to extract a large amount of active ingredients by using only a part of the active ingredients of fruits and vegetables. There is a limit.

Accordingly, the problem to be solved by the present invention is to provide a method of manufacturing a health beverage composition capable of maximizing the utilization rate of active ingredients of fruits and vegetables. In addition, it is to provide a method of manufacturing a healthy beverage composition with improved appearance and taste through changing the extraction process conditions.

Another problem to be solved by the present invention is to provide a healthy beverage composition prepared through the above method. At the same time, it is intended to provide a new healthy beverage composition conceived in terms of containing various physiologically active ingredients, but not exhibiting mutual effect inhibition due to combined use.

The problems of the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

The health drink composition according to an embodiment of the present invention for solving the above problem includes a radish extract, a carrot extract, a burdock extract, a radish extract, and a shiitake mushroom extract.

The health drink composition, based on 1 part by weight of the radish extract, 65 to 70 parts by weight of the radish extract, 15 to 20 parts by weight of the carrot extract, 9 to 15 parts by weight of the burdock extract, and 0.1 to 0.5 parts by weight of the shiitake mushroom extract May contain wealth.

The health drink composition may further contain water, and 95% or more of the total amount of water may be derived from the radish extract, the carrot extract, the burdock extract, the radish extract, and the shiitake mushroom extract.

In some embodiments, the health beverage composition may be prepared without substantially adding water.

In some embodiments, the health beverage composition comprises date palm leaf extract; Date palm juice; Hazelnut tree extract; Plum juice; And it may further include a soybean extract fermented by Bacillus.

In addition, the health drink composition, based on 1 part by weight of the radish extract, 1.1 to 2 parts by weight of the date palm leaf extract, 2 to 5 parts by weight of the date palm fruit juice, 8 to 14 parts by weight of the dulcis tree extract, the It may include 5 to 10 parts by weight of plum juice, and 0.1 to 0.5 parts by weight of the soybean extract.

A method of preparing a health beverage composition according to an embodiment of the present invention for solving the other problems includes: preparing a heater including a first heater on the outside and a second heater positioned in the first heater; Introducing water into the first heater and the outside of the second heater, and introducing raw materials including radish, carrot, burdock, radish, and shiitake into the second heater; First heating the first heater to a first temperature for a first time in a state in which the inside of the second heater is in communication with external air; And after the first heating step, heating the first heater to a second temperature higher than the first temperature for a second time longer than the first time while blocking the inside of the second heater from outside air. Includes steps.

In addition, in the first heating step, the pressure inside the second heater is 0.9 atm or more and 1.1 atm or less, and in the second heating step, the pressure inside the second heater is adjusted to a range of 1.9 atm or more and 2.1 atm or less. Can be.

In addition, the first temperature may be 75°C to 80°C, and the second temperature may be 95°C to 105°C.

In some embodiments, the water introduced into the first heater may be water having a boiling point of 105°C or higher.

Here, the first time may be 150 minutes or more and 200 minutes or less, and the second time may be 900 minutes or more.

In addition, based on 1 part by weight of the radish, 65 to 70 parts by weight of the radish, 15 to 20 parts by weight of the carrot, 9 to 15 parts by weight of the burdock, and 0.1 to 0.5 parts by weight of the shiitake mushroom may be added.

In some embodiments, before the first heating step, adding 5% by weight or less of purified water based on the total weight of the raw material to the second heater; After the second heating step, filtering and collecting a liquid first extract of the raw materials remaining in the second heater; Extracting the remaining solid raw materials after the first extract is extracted and collecting the second extract; And mixing the first extract and the second extract, and third heating at a temperature of 95° C. or higher for 5 to 10 minutes.

In addition, when the first heating step is finished, the solid raw material may be controlled to be completely immersed by the extracted liquid moisture.

The radish is immersed in a mixed solution in which 3% to 5% by weight of honey is dissolved in purified water for 24 hours, and then taken out and taken out in a dark room atmosphere with a temperature of -5°C to 5°C and a relative humidity of 40% to 50%. After aging for a period of time, it can be prepared by cutting the root portion into a thickness of 3 cm or less.

In addition, the carrots were washed without removing leaves using Geumshi-gun species, and then the skin was removed and aged with the radish for 6 hours in a dark room with a relative humidity of 40% to 50%. It may be prepared by cutting it into thickness and mixing with 2 to 3% by weight of oil and fat based on the total weight of the carrot.

In addition, the burdock may be prepared by cutting 4cm to 5cm at both ends of the root, removing the skin, and then cutting it into lengths of 3cm or less.

The radish is a first drying step and a first drying of preparing the leaves of the aged radish, immersing it in purified water for 4 hours after washing, and then drying at 20°C to 25°C for 48 to 52 hours avoiding direct sunlight. The dried radish after the step may be wrapped in gray newspaper and dried in a dark room for 48 to 60 hours, followed by a second drying step, and then cut into a length of 3 cm or less to prepare.

In addition, for the shiitake mushrooms, the first drying step of separating only the shade portion and drying the shade portion under direct sunlight for 48 to 60 hours, the first dried shiitake mushrooms cut into a thickness of 1 cm or less in the wrinkle direction, and then at room temperature of 5° C. or less. And it is prepared through a second drying step of drying for 72 hours to 96 hours in a dark room controlled to 15% or less relative humidity, but in the second drying step, the shiitake mushrooms are mixed with pine needles in an open bamboo barrel to be dried. have.

In some embodiments, the step of introducing the raw material may include adding the stalk wood and fermented soybeans.

In addition, in some embodiments, after the second heating, filtering and collecting the extract of the raw materials; And mixing the extract and the date palm fruit leaf extract, the date palm fruit juice, and the plum juice.

Here, the dulcis tree is prepared by smoking, and the leaf extract of the date palm fruit may be prepared by extracting a high temperature and high pressure solvent under a temperature condition of 100° C. or higher at a pressure of 4 atm or higher.

In addition, 8 to 14 parts by weight and 0.1 to 0.5 parts by weight of the radish tree and the fermented soybean may be added, respectively, based on 1 part by weight of the radish.

Details of other embodiments are included in the detailed description.

According to embodiments of the present invention, extracts can be extracted from fruits and vegetables, that is, radish, carrot, burdock, radish, and shiitake mushrooms, without substantially adding water. Accordingly, there is an advantage in that a large amount of active ingredients derived from each raw material is contained in the extract, and a beverage having abundant nutrients can be consumed without a separate concentration process.

In addition, it is possible to suppress carbonization of each raw material by changing the temperature and pressure conditions of the extraction process, and even if a complicated filtration or purification process is minimized, a beverage composition containing no carbides harmful to humans can be provided.

Effects according to the embodiments of the present invention are not limited by the contents exemplified above, and more various effects are included in the present specification.

1 is a flow chart showing a method of manufacturing a health beverage composition according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method of manufacturing a health beverage composition according to another embodiment of the present invention.
Figure 3 is a flow chart showing a method of manufacturing a health beverage composition according to another embodiment of the present invention.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in a variety of different forms, and only the embodiments make the disclosure of the present invention complete, and those skilled in the art to which the present invention pertains. It is provided to fully inform the person of the scope of the invention, and the invention is only defined by the scope of the claims.

That is, various changes may be made to the embodiments proposed by the present invention. The embodiments described below are not intended to be limited to the embodiments, and should be understood to include all changes, equivalents, and substitutes thereto.

The terms used in the present specification are for describing exemplary embodiments and are not intended to limit the present invention. In this specification,'and/or' includes each and every combination of one or more of the recited items. In addition, the singular form includes the plural form unless specifically stated in the text.

As used herein,'comprises' and/or'comprising' does not exclude the presence or addition of one or more other elements other than the mentioned elements. Numerical ranges indicated using'to' represent numerical ranges including the values listed before and after them as lower and upper limits, respectively. "About" or "approximately" means a value or numerical range within 20% of the value or numerical range described thereafter.

The term'health functional food' as used herein refers to a food manufactured (or processed) using raw materials or ingredients having useful functions for the human body. The'function' may mean obtaining useful effects for health purposes such as controlling nutrients or physiological effects on the structure and function of the human body.

The term'extract' as used herein is meant to include a substance extracted from a raw material, components included in the substance, a compound of the above components, and a composite thereof. The term'extract' may be used interchangeably with'purified material'.

The term'health functional food' used in this specification refers to the'Health Functional Food Act' and its enforcement decree, its enforcement rules, the'Food Sanitation Act' and its enforcement decree, its enforcement rules, the'Children's Dietary Safety Management Special Act' and its enforcement decree. , The enforcement regulations and the'Special Act on Imported Food Safety Management', its enforcement decree, and the meaning of its enforcement regulations are not limited.

Hereinafter, the health beverage composition according to the present invention will be described in detail.

Health drink composition

A health drink composition according to an exemplary embodiment of the present invention includes extracts of radish, carrot, burdock, radish and shiitake mushrooms.

Radish ( Raphanus sativus var. hortensis for. Acanthiformis MAKINO ) is an edible crop belonging to the Brassicaceae family. It is known to live mainly in Northeast Asia such as Korea and Japan. Radish can be consumed in various parts such as roots and leaves. The color of the roots is white, black, and red, and it is classified into white radish, black radish, and red radish depending on the color of the root.

Radish contains various minerals, but among them, it has a very high content of vitamin C. In addition, radish contains enzymes such as thioglucosides and diastases, which promote digestion and aid in absorption of other ingredients. In addition, since radish has a moisture content of about 90% or more, it is easy to extract in liquid form, and it is possible to easily extract other fruits and vegetables using moisture derived from radish without mixing a substantial solvent.

In an exemplary embodiment, the health beverage composition according to the present invention comprises about 65 to 70 parts by weight, or about 66 to 69 parts by weight, or about 67 to 68 parts by weight, based on 1 part by weight of the radish extract, which will be described later. can do. As described above, radish extract itself contains abundant nutrients such as vitamin C and various physiologically active ingredients, but when contained in excess outside the above range, it combines with other nutrients to reduce physiologically active ingredients, or will be described later. As such, the taste of the healthy beverage composition can be halved. On the other hand, when it is contained in a trace amount outside the above range, it may be difficult to extract other fruits and vegetables without adding water substantially. For example, when it is contained in a trace amount outside the above range, it may be very difficult to control the temperature to prevent carbonization of the surface of fruits and vegetables under the premise that the pressure of the heater is the same. In a non-limiting example, the radish extract may be included in about 65 to 70% by weight based on the total weight of the health beverage composition, but the present invention is not limited thereto.

In addition, radish has both a slight sweetness and astringency. It is very important to properly control the sweetness or astringency of radish depending on how the radish is stored or processed. Therefore, the radish contained in the health beverage composition according to the present invention may be processed through a special process. This will be described later in detail together with a method for preparing a health beverage composition. The inventors of the present invention confirmed that the radish prepared through the same process as the present invention, and the extract extracted from the radish minimized astringency, and had high palatability to an unspecified number of radishes, and reached the completion of the present invention.

Next, carrot (carrot, Daucus carota subsp. Sativa ) is an edible crop belonging to the umbel. It is known to inhabit worldwide across Europe, Africa and Asia. As carrots live around the world, it is known that some of the physiologically active ingredients contained in them differ according to the inhabited region. In particular, it can be cultivated throughout the four seasons in Korea, so it is widely used as a food ingredient. Carrots are mainly eaten at the root. The roots are thick and straight, yellow, dark blue or red.

Carrots contain a variety of minerals, but among them, beta-carotene, which has antioxidant properties, is known to be the most abundant. Beta-carotene, a precursor of vitamin A, has anti-aging effects as well as anti-cancer effects. In addition, the carrot extract derived from carrots can maximize absorption of nutrients when ingested together with the aforementioned radish extract. This may be due to the complex action of vitamin C derived from radish extract and vitamin A derived from carrot extract, but the present invention is not limited to any theory.

On the other hand, carrots also contain additional physiologically active ingredients in addition to the aforementioned main physiologically active ingredients. Types of edible carrots include middle-geunjong, long-geunjong, short-geunjong, and Geumsi-gun, depending on the length of the root. Among these, carrots, which are most often grown in Korea, are mesophilus with a root length of about 9 to 15 cm. As described above, carrots have a relatively large difference in the components they contain depending on the origin, that is, species. Among the edible carrots, Geumsi-gun species carrots are rich in lutein and lycopene components. The lutein and lycopene components are known to be effective for eye health, and further improve immunity and have excellent efficacy in cardiovascular diseases such as hypertension and arteriosclerosis. The beta-carotene, lutein, and lycopene are all types of carotinoid pigments. The Geumsi-gun species carrot has a relatively low content of ascorbinase and a relatively high content of lutein and lycopene, which is excellent in compatibility with radish extract.

In an exemplary embodiment, the health beverage composition according to the present invention comprises about 15 to 20 parts by weight, or about 16 to 19 parts by weight, or about 17 to 18 parts by weight of carrot extract, based on 1 part by weight of radish extract to be described later. can do. As described above, the carrot extract itself contains abundant nutrients such as vitamin A and various physiologically active ingredients, but if it is contained in an excessive amount outside the above range, the absorption efficiency of vitamin A may be lowered. In addition, when the carrot extract is contained in a relatively excessive amount, the color of the final prepared health beverage composition becomes cloudy and the storage period may be shortened. In addition, when the carrot extract is contained in an excessive amount, absorption of the radish extract may be lowered by the ascorbinase enzyme contained in the carrot. That is, despite the effect of increasing the absorption efficiency of the radish extract and the carrot extract in combination as described above, if the content of the carrot extract is too high, the absorption of the active ingredient in the radish extract may be inhibited, which is not preferable. For sufficient intake of the ingredients in the carrot extract, it is preferable that the carrot extract is contained within the above range.

In a non-limiting example, the carrot extract may be included in about 15 to 20% by weight based on the total weight of the health beverage composition, but the present invention is not limited thereto.

In addition, carrots can be easily ingested and absorbed by humans by ingesting them with radish extract as described above, but since vitamin A is a fat-soluble vitamin, pretreatment may be required for better absorption. Therefore, carrots contained in the health beverage composition according to the present invention may be processed through a special process. This will be described later in detail together with a method for preparing a health beverage composition. The inventors of the present invention confirmed that the active ingredient of the carrot prepared through the same process as the present invention, and the extract extracted from the carrot can be maximized, and came to complete the present invention.

Next, burdock ( Arctium lappa ) is an edible crop belonging to the campanula. Burdock is known to inhabit all over Europe, Siberia and Asia, and is a naturalized plant native to Europe by domestic standards. Burdock is mainly eaten at the root. The roots of burdock are about 30 to 60cm, but there are short-rooted species and long-rooted species depending on the species. Some burdock roots have fluffy or sprouted thorns. Burdock roots are green, yellowish brown or brown, while burdock roots are white when the skin is removed. It is known that the bark of burdock root contains saponin.

Burdock contains a variety of minerals, but among them, inulin, niacin (vitamin B3) and potassium can be noted. Inulin is known to be effective in preventing or preventing diabetes and obesity as it can pass through the glomerulus without being broken down in the body. It is known that inulin is mainly contained in the subterranean stem plants of the Asteraceae family, but burdock is the only food material that can be found practically. That is, the health beverage composition according to the present invention can facilitate the intake of a large amount of inulin, including a burdock extract.

In addition, niacin can lower blood cholesterol levels, so together with the aforementioned carrot extract, niacin is effective in cardiovascular diseases. In addition, potassium is a representative essential electrolyte that maintains blood pressure by balancing with sodium in the body. In particular, it is known that potassium is preferably taken with vitamin A. The inventors of the present invention were expected to have excellent formula compatibility between the burdock and the carrot extract described above, and thus reached the completion of the present invention.

In an exemplary embodiment, the health beverage composition according to the present invention comprises about 9 to 15 parts by weight of burdock extract, or about 10 to 14 parts by weight, or about 11 to 13 parts by weight, based on 1 part by weight of radish extract, which will be described later, Or about 12 parts by weight. As described above, the burdock extract contains abundant inulin, and is contained above the above range to induce a sufficient amount of inulin intake. On the other hand, if the burdock extract is contained in an excessive amount outside the above range, the potassium content in the entire beverage composition is excessively high, and accordingly, when a large amount of the healthy beverage composition is consumed, potassium may be absorbed more than twice the recommended daily intake, which is not preferable. not.

In a non-limiting example, the burdock extract may be included in about 9 to 15% by weight based on the total weight of the health beverage composition, but the present invention is not limited thereto.

In addition, the burdock can be processed simply by using the root portion as described above, but it may not be desirable to use the entire root portion of the burdock. That is, the burdock used in the present invention refers to the root portion of the burdock, and in this case, the upper portion of the burdock root has a relatively low content of physiologically active ingredients in the other portions, and is used for ingestion as a beverage composition due to the strong smell of grass. It is not desirable to do it. On the other hand, the lower part of the burdock root is not easy to process due to the high density of thorns. Moreover, some of the root plants have certain bacteria inhabiting the ends, and burdock is also known to be such that it may not be desirable. Therefore, burdock contained in the health beverage composition according to the present invention may be processed through a special process. This will be described later in detail together with a method for preparing a health beverage composition.

Next, radish leaves mean the stem part and/or the leaves part of the radish. Radish contains other physiologically active ingredients from the root of radish. First of all, radish contains rich niacin, just like burdock described above. Therefore, radish has excellent compatibility with burdock. In addition, radish is known to have a relatively high content of vitamin A, unlike the root part. Therefore, radish has excellent compatibility with carrots. In addition, radish, unlike the root portion, contains various inorganic components such as zinc (Zn), iron (Fe), potassium (K), and calcium (Ca). Furthermore, radish contains various B vitamins, which are water-soluble vitamins. For example, radish contains all eight B vitamins, including folic acid (vitamin B9), vitamin B1, vitamin B2, and vitamin B6.

In an exemplary embodiment, the health beverage composition according to the present invention may contain 1 part by weight of radish extract. The amount of the radish extract, carrot extract, burdock extract, and shiitake mushroom extract to be described later may be described based on the content of the radish extract. If the radish extract is included in an excessive amount, the taste of the health drink composition may be halved. That is, the astringent taste of radish can be increased or suppressed depending on the processing method, and even if it is processed to minimize astringent taste, the taste may not be good if excessive amount of radish is added. On the other hand, if the radish extract is added too small, the intended pharmacological activity may not be achieved. In a non-limiting example, the radish extract may be included in about 1.0% by weight based on the total weight of the health beverage composition, but the present invention is not limited thereto.

On the other hand, radish refers to the stem or leaves of radish, as described above, and is generally dried and then reprocessed. The inventors of the present invention have devised a new drying method of radish, and through this, the destruction of various B vitamins in the drying process is minimized, but rather, the B vitamins are increased, and furthermore, radish having a taste suitable to be prepared as a beverage composition. The present invention was conceived by conceiving a method for producing a dried product. This will be described later in detail together with a method for preparing a health beverage composition.

Next, shiitake mushrooms (Shiitake, Lentinula edodes ) are edible crops, that is, edible mushrooms belonging to the Basidiomycete Pleurotus chinensis family. Shiitake mushrooms are known as traditional edible mushrooms that have been cultivated in Korea, China, and Japan since ancient times. The mushroom stalk of shiitake mushrooms is about 3 to 6cm long, and the surface of the hat is dark brown. In addition, the shade is covered with a piece of scale, and in normal mature shiitake mushrooms, the shade bursts to reveal the white flesh inside. Shiitake mushrooms are often referred to as having a similar texture to meat because both the gatdae and the gat are tough.

Shiitake mushrooms differ in the structure and composition of nutrients between the gatdae and the gat. In the present invention, among these, it is possible to use a shade other than the shade of shiitake mushrooms. Shiitake mushrooms are close to complete food, as they contain essential nutrients such as carbohydrates, amino acids, minerals, and vitamins. In addition, it is reported to be excellent in efficacy against liver diseases such as liver cirrhosis and liver cancer, and to have anticancer activity. In addition, it is effective in cardiovascular diseases by lowering blood cholesterol, and it is effective in preventing and alleviating diabetes, etc., so dried shiitake mushrooms were selected as the top 10 anticancer foods by the US Food and Drug Administration in 2004. The anticancer effect of these shiitake mushrooms can be maximized during the drying process of shiitake mushrooms.

In an exemplary embodiment, the health beverage composition according to the present invention may include about 0.1 to 0.5 parts by weight of shiitake mushroom extract, or about 0.2 to 0.4 parts by weight, or about 0.3 parts by weight, based on 1 part by weight of radish extract. . Shiitake mushrooms have a unique scent and are sometimes used as natural seasonings. However, unlike the case where shiitake mushrooms are contained in food, when contained as a drinking product, the shiitake mushroom extract has a fishy scent, and therefore, despite its excellent efficacy, it is preferable that the shiitake mushroom extract is adjusted to an appropriate content range. That is, if it is contained in an excessive amount exceeding the above range, there is a disadvantage in that the drinking feeling of the healthy beverage composition is significantly lowered and thus intake is not facilitated. In a non-limiting example, the shiitake mushroom extract may be included in an amount of about 0.1% to 0.5% by weight based on the total weight of the health beverage composition, but the present invention is not limited thereto.

Meanwhile, it is known that the shiitake mushroom extract is not easy to consume as a liquid tea or beverage even if it contains only about 0.1% by weight. That is, the taste of drinking water can be greatly influenced by the content of shiitake mushrooms. On the other hand, the health drink composition according to the present invention can maximize the content of the shiitake mushroom extract by including all of the extracts of burdock and shiitake mushrooms described above. For example, shiitake mushrooms work well with burdock, an alkaline food. In addition, the unique scent of burdock can be neutralized with that of shiitake mushrooms, and when the extracts of burdock and shiitake mushrooms are mixed in an appropriate ratio, it is possible to hide the scent and odor of burdock and shiitake mushrooms. The content range of the above-described burdock and shiitake mushrooms is a content range considering this aspect.

In addition, as described above, the US Food and Drug Administration selected dried shiitake mushrooms, not shiitake mushrooms, as anticancer foods. This may be due to an increase in the content of amino acids, which are pharmacologically active or physiologically active ingredients, during the drying process of shiitake mushrooms. The inventors of the present invention have devised a new drying method of shiitake mushrooms, through which the destruction of various amino acid components in the drying process is minimized, but rather, the amino acid components are increased, and furthermore, shiitake mushrooms having a taste suitable for making a beverage composition. The present invention was conceived by conceiving a method for producing a dried product. This will be described later in detail together with a method for preparing a health beverage composition.

The aforementioned healthy beverage composition may be provided in the form of a beverage containing a large amount of moisture. Wherein the moisture or water is at least about 95%, or at least about 96%, or at least about 97%, or at least about 98%, or at least about 99%, or substantially 100% of the total amount of moisture is the radish extract, It may be derived from the carrot extract, the burdock extract, the radish extract, and the shiitake mushroom extract. That is, the amount of water further incorporated into the extract may be less than about 5%, or less than about 4%, or less than about 3%, or less than about 2%, or less than about 1%, or substantially no.

As will be described later, the health beverage composition according to the present invention may be prepared substantially without the addition of water during the manufacturing process, and accordingly, the utilization rate of the active ingredient contained in the raw materials of fruits and vegetables such as radish can be greatly increased. Therefore, unlike other conventional fruit and vegetable compositions, there is an advantage that sufficient nutrients can be ingested even if the daily intake is relatively small.

In addition, as described above, the daily intake can be reduced without a separate concentration process, and problems arising during the concentration process, such as the problem of shortening the preservation period, the addition of preservatives to increase the preservation period, and furthermore, during the concentration process. It is possible to prevent a problem in which a significant number of physiologically active ingredients are destroyed.

In particular, in the case of a health beverage composition focused on the concentration of physiologically active ingredients as in the present invention, the taste may not be very good by default if saccharides such as sugar are not mixed. In particular, for young children or young women who are sensitive to taste, since the ease of intake may vary greatly depending on the taste of the beverage composition, the effect of reducing the required intake amount as in the present invention is a very important problem.

In some embodiments, the health beverage composition according to the present invention may further include one or more of a date palm leaf extract, a date palm fruit juice, a birch extract, a mulberry extract and/or a soybean extract.

The date palm ( Phoenix dactylifera ) is an arboretum native to Egypt and belongs to the monocotyledonous plant. The height of the tree is about 20m to 30m, and at the top, pinnate compound leaves spread out like an umbrella and grow. All parts of the date palm, such as sap, stem bark, leaves, fruits, roots, etc., may be partially used for food, but among them, leaves and fruits may be used.

The leaves of the date palm have a stiff texture and are difficult to eat as they are. As a method mainly used for food, there is a method using the leaves of a young date palm or an extract of the date palm leaves. The health beverage composition according to the present invention may use an extract of date palm leaves. The leaves of the date palm have a unique scent, and the flavor gets stronger as heat is applied. The leaf extract of the date palm contains a large amount of vegetable oil. The inventors of the present invention came to complete the present invention by paying attention to the fact that the absorption of physiologically active ingredients of carrots becomes easier when the leaf extract of the date palm and the carrot extract containing the aforementioned fat-soluble vitamin are used together.

On the other hand, the date palm bears oval fruits of about 3 to 5 cm. Mature fruits are reddish-purple. The fruit of the date palm contains juice and can be used as a substitute for fructose because it is basically sweet. The juice of date palm fruits is known to contain B vitamins.

In an exemplary embodiment, the health beverage composition according to the present invention comprises about 1.1 to 2.0 parts by weight of date palm leaf extract, or about 1.3 to 1.8 parts by weight, or about 1.5 to 1.7 parts by weight, based on 1 part by weight of radish extract. I can. In addition, the health beverage composition may include about 2 to 5 parts by weight, or about 3 to 4 parts by weight of date palm fruit juice based on 1 part by weight of radish extract. As described above, date palm leaves have a unique scent and have been used as flavoring ingredients like herbs. That is, when the date palm leaves are contained in an excessive amount outside the above range, the taste of the health beverage composition may be unsuitable because it has a tacky taste. On the other hand, when the date palm leaves are contained in trace amounts outside the above range, the effect of increasing absorption efficiency due to use in combination with carrot extract may be insignificant. In addition, when the date palm fruit juice is contained in an excessive amount outside the above range, it is not suitable because it may cause abdominal pain or diarrhea when excessive intake of the healthy beverage composition. Jujube palm fruit juice may be added in an appropriate range to improve the taste of the health beverage composition according to the present invention.

In addition, Hovenia dulcis is an arboreous tree belonging to the buckthorn tree, and is distributed and inhabits in Korea, Japan, and China. The dulcis tree is also known as the Earthja tree. The height of the tree is about 10m to 20m, and the leaves are broad ovate or oval. The fruit of the edible tree has a sweet taste and can be used for food.

The bark of the trunk of the scabbard tree is black gray to brownish purple. It has been known that alcohol can be decomposed by eating the branches or trunks of huts from ancient times, and accordingly, the market for hangover beverages using huts has been expanding in recent years. On the other hand, it is known that toxins are contained in the trunk, the bark of the trunk, and the branches of the edible tree, and therefore, care should be taken in processing.

The health beverage composition according to the present invention may use a root (earth root) extract of a dulcis tree. The roots of dulcis trees contain less toxins than stems, trunk bark, branches, and leaves, and have higher contents of hobenoside G, hobenoside D and hobenoside I. In particular, the inventors of the present invention focused on the excellent compatibility between the hobenoside and the aforementioned niacin components of burdock and radish to complete the present invention.

In an exemplary embodiment, the health beverage composition according to the present invention is based on 1 part by weight of radish extract, about 8 to 14 parts by weight, or about 9 to 13 parts by weight, or about 10 to 12 parts by weight, Or about 11 parts by weight. If included in an excessive amount outside the above range, excessive intake of the health drink composition due to toxicity derived from dulcis may cause abdominal pain or diarrhea. On the other hand, when it is included in a trace amount that is less than the above range, it is difficult to make use of the unique flavor of dulcis tree, and it is difficult to expect a sufficient effect from hobenoside.

In addition, plum (梅實) means the fruit of the plum tree. The origin of the plum tree where plums are opened is China, and it is a representative medicinal fruit that has been used in Korea since ancient times. In addition to minerals and vitamins, plums contain various organic acids such as citric acid, malic acid, succinic acid, and tartaric acid. It is also known to contain carotene and minerals such as calcium, phosphorus and potassium. The citric acid has an effect of relieving fatigue and is suitable to be included in a health drink composition. In other words, the juice of plum (fruit) is good for recovery from fatigue, and it is also helpful in treating stomach problems and food poisoning. It is also an excellent food that has recently been in the spotlight as an anti-cancer food.

Plums are also named in various ways depending on the harvesting time and processing method. For example, Cheongmae, which has a light green color and has a strong sour taste, is the most commonly known, gold plum dried after steamed cheongmae, white plum dried by pickling cheongmae in salt water, smoked cucumber peeled and smoked by peeling cheongmae, and yellowish yellow plum. . In particular, plums have excellent aroma, and ripe plums have a sour taste and a strong sweet taste, so they can be used instead of sugar. In addition, plum is an alkaline food, it was found to be compatible with the above-described shiitake mushroom extract, and when the flavor is harmonized with the shiitake mushroom extract, it has good palatability to both men and women of all ages.

In an exemplary embodiment, the health beverage composition according to the present invention may include about 5 to 10 parts by weight of plum juice, or about 6 to 9 parts by weight, or about 7 to 8 parts by weight, based on 1 part by weight of radish extract. . Vitamin C contained in the radish extract may be destroyed by various organic acid components contained in plums when included in an excessive amount outside the above range. Accordingly, the preferred storage period of the healthy beverage composition can be shortened. On the other hand, if it is included in a trace amount that is less than the above range, it is difficult to preserve the unique flavor of plum juice, and the fatigue recovery function may be insufficient.

On the other hand, soybean is a generic term for an annual herbaceous plant belonging to the legume family. Beans contain large amounts of protein. Beans are so diverse in size, shape, and color that they are also named based on their size, shape, color, and ripeness in addition to classification according to varieties. For example, commonly known types of beans include yellow beans, mung beans, red beans, black beans, kidney beans, soybeans, mung beans, red beans, cassia tora, seoritae, peanuts, lentils, etc., and can be further subdivided.

Among them, soybeans called white tae or soybeans have very high content of isoflavin and saponin. Soybeans have an overwhelmingly higher content of isoflavin than other beans. In addition, saponin is effective in preventing and improving heart disease, hypertension and diabetes by inducing the excretion of excess cholesterol in the blood because it has excellent metabolism promoting power.

Soybeans not only have rich nutrients, but are also used in fermented foods, so many soybeans have been developed since ancient times. For example, soy sauce can be prepared by picking meju with soybeans, soaking it in salt water for about 40 days, and then brewing the soybean paste by separating the meju and decoating the remaining juice. Meju may mean soybeans are soaked in water, boiled, and then made into square shapes and fermented. In addition, soybean paste can be prepared by fermenting the remaining meju after making soy sauce, or by fermenting for several months using the leftover ingredients after soaking the soy sauce. On the other hand, Cheonggukjang differs from Doenjang in that it is made directly from soybeans rather than meju. For example, cheonggukjang can be prepared by soaking soybeans (cheonggukjang beans) in water, boiling them, and then fermenting them at a temperature of 37°C to 42°C for 2 to 3 days.

In many cases, it is not possible to distinguish between the aforementioned cheonggukjang and soybean paste, but the biggest difference between the two is that cheonggukjang is a sticky thread formed by entanglement of fructan, which is a polymer of glutamic acid and fructose, one of the amino acids by the propagation of Bacillus subtilis natto. Has. On the other hand, it was found that there is a difference that Bacillus subtilis is mainly involved in fermentation rather than naphtha fungus. For reference, Bacillus Bacillus is a type of Bacillus bacillus, but differs from Bacillus Bacillus in that it requires biotin as a growth factor. The difference between Cheonggukjang and Doenjang is its smell. As is known, cheonggukjang smells much worse than doenjang.

The health drink composition according to the present embodiment may include a miso extract other than cheonggukjang. In the case of cheonggukjang, even a small amount of addition can influence the taste and aroma of the beverage composition, so it is not preferable to be used as a simple drinking composition. In addition, it is not good in appearance due to the sticky thread, and when a process for removing the sticky thread is performed, the glutamic acid constituting the sticky thread is destroyed, which is meaningless. Therefore, the health beverage composition according to the present embodiment may provide a high content of isoflavin by using the soybean paste extract.

In an exemplary embodiment, the health beverage composition according to the present invention may include about 0.1 to 0.5 parts by weight of soybean paste extract, or about 0.2 to 0.4 parts by weight, based on 1 part by weight of radish extract. When included in an excessive amount outside the above range, the taste and aroma of the health beverage composition may be halved. On the other hand, if it is included in a trace amount less than the above range, sufficient isoflavin cannot be provided.

The health beverage composition according to the present embodiment is provided in the form of a beverage containing a large amount of moisture, wherein the moisture or water is about 95% or more, or about 96% or more, or about 97% or more of the total amount of moisture, or At least about 98%, or at least about 99%, or substantially 100% is derived from extracts or juices of the radish, carrot, burdock, radish, shiitake, date palm leaves, date palm fruits, lattices, plums and soybeans. Can be. That is, the amount of water further incorporated into the mixture of extracts may be less than about 5%, or less than about 4%, or less than about 3%, or less than about 2%, or less than about 1%, or substantially no.

Hereinafter, with reference to the accompanying drawings will be described in detail with respect to the method for producing a health beverage composition according to the present invention.

Method for preparing healthy beverage composition

1 is a flow chart showing a method of manufacturing a health beverage composition according to an embodiment of the present invention.

Referring to FIG. 1, a method of preparing a health drink composition according to an exemplary embodiment of the present invention includes preparing raw materials (S110), preparing a heater (S120), introducing raw materials (S130), and It may include a first heating step (S140) and a second heating step (S150).

First, the step of preparing raw materials (S110) may be a step of preparing the aforementioned radish, carrot, burdock, radish, and shiitake mushrooms.

Specifically, radish is immersed in a mixture of 3% to 5% by weight of honey dissolved in purified water for 24 hours, then taken out and taken out in a dark room atmosphere with a temperature of -5°C to 5°C and a relative humidity of 40% to 50%. After ripening for 6 hours, it can be prepared by cutting the root portion into a thickness of 3 cm or less.

As described above, it has both sweet and astringent tastes. In particular, when prepared in the form of a beverage composition as in this example, the astringent taste of radish may be felt as it is without being hidden by other tastes. Therefore, after immersing the radish in honey water in which honey is dissolved, it can be aged for more than 6 hours in a relatively low temperature and medium humidity atmosphere to remove a considerable part of the astringent taste. Also, only the root part of the radish can be used. In addition, when the roots of radishes are prepared by cutting them to a thickness of more than 3 cm, the radish extract may not be completely immersed in the radish extract at the point where the first heating step to be described later is finished, and the subsequent process may not be properly performed. The lower limit of the thickness of the sliced radish is not particularly limited, but may be, for example, about 1 cm or more. If the radish is prepared by cutting too finely, the surface area of fruits and vegetables increases and extraction efficiency may increase, but carbonization may occur on the surface.

Next, carrots are washed without removing leaves using Geumshi-gun species, and then the skins are removed and aged with the radishes for 6 hours in a dark room with a relative humidity of 40% to 50%, and then the roots are made to have a thickness of 3 cm or less. Sliced into, it can be prepared by mixing with 2 to 3% by weight of vegetable fat based on the total weight of the carrot.

As described above, the ingredients of carrots may vary depending on the species. In this embodiment, it is possible to provide a healthy beverage composition rich in lutein and lycopene content while minimizing the content of ascorbinase using Geumsi-gun species.

In addition, carrots may be aged under the same conditions as radishes, preferably in the same space. Carrots and radishes may serve as major sources of moisture when preparing a health drink composition according to the present embodiment, particularly a health drink composition without substantially adding water. Therefore, it is possible to prevent moisture loss by aging in a dark room atmosphere with medium humidity. When carrots and radishes are aged in an excessively humid atmosphere, the moisture content may increase, but the physiologically active ingredients may be destroyed, or the taste of fruits and vegetables may be lost. In addition, carrots can be prepared by cutting them into substantially the same size as radish. Furthermore, by mixing sliced carrots with vegetable oils, preparations for maximizing the future absorption rate of vitamin A, a fat-soluble vitamin, can be completed.

Next, the burdock can be prepared by cutting 4cm to 5cm at both ends of the root, removing the skin, and then cutting it into lengths of 3cm or less. As previously explained, burdock roots can be used. In this case, the upper part of the root is not recommended because the content of physiologically active ingredients is low in other parts and the smell of grass is strong. On the other hand, the lower part of the burdock root is difficult to process due to the high density of thorns. In addition, since unnecessary bacteria and the like may be proliferating, it is preferable to be removed in order to contain physiologically active ingredients as originally designed.

Next, radish prepares the leaves of the aged radish, is completely immersed in purified water for 4 hours after washing, and then dried for 48 to 52 hours at 20°C to 25°C avoiding direct sunlight. The dried radish after the 1 drying step may be wrapped in gray newspaper and dried for 48 to 60 hours in a dark room, followed by a second drying step, and then cut into a length of 3 cm or less to prepare.

That is, radish is prepared by cutting the root portion into a size of 3 cm or less in the above-described aged radish, and may be prepared using the removed radish leaves. The preparation of radish may be prepared through a first drying step and a second drying step.

The first radish has a strong scent of grass, so it needs to be roasted or dried to remove the scent of grass. The first drying step may be a step of primarily drying the radish. The dried radish after the completion of the first drying step may not already contain moisture. According to this embodiment, dried radish, that is, radish that has already been subjected to the first drying step, is dried once again. Newspaper materials used in the second drying step are known. In the second drying step, the radish does not need to be completely sealed to the newsprint paper, but it is preferred that the radish is approximately completely covered by a paper such as newspaper. The dried radish after the completion of the second drying step may have a darker scent than the dried radish after the completion of the first drying step, and the content of the vitamin B component may increase. This may be produced by radish itself after moisture is removed, but the present invention is not limited to any theory.

Next, the first drying step of separating only the portion of shiitake mushrooms and drying the portion of the shade under direct sunlight for 48 to 60 hours, the first dried shiitake mushrooms are cut into a thickness of 1 cm or less in the direction of wrinkles, and then at 5°C or less. Prepared through a second drying step of drying for 72 to 96 hours in a dark room controlled to room temperature and relative humidity of 15% or less, but in the second drying step, the shiitake mushrooms are mixed with pine needles in an open bamboo barrel and dried. It may be ready.

That is, shiitake mushrooms may also be prepared by sequentially performing a first drying step and a second drying step. The first drying step may be prepared under direct sunlight. Most of the moisture inside the shiitake mushrooms can be removed by performing rapid drying of the shiitake mushrooms in a short time under direct sunlight. Since the tissue of shiitake mushrooms is thick and tough, drying under direct sunlight may be desirable in terms of complete drying.

Next, the second drying step may be performed by slicing the head of shiitake mushrooms in the direction of wrinkles. It is desirable to cut along the grain in terms of preservation of internal nutrients. In addition, aging drying may be performed by drying in a low humidity atmosphere at a relatively low temperature, for example, 0°C to 5°C. As described above, in the first drying step, most of the moisture is removed, and the volume may be reduced to about a fifth to about a tenth of the original state. By additionally drying the already dried shiitake mushrooms according to the present embodiment under specific conditions, it is possible to further increase the content of amino acids and improve flavor. In addition, it was confirmed that the shiitake mushrooms after the second drying step had less fishy taste when prepared as a drinking composition than the shiitake mushrooms dried only in the first drying step.

The content ratio between each raw material in this step (S110) is based on 1 part by weight of radish, the radish 65 to 70 parts by weight, the carrot 15 to 20 parts by weight, the burdock 9 to 15 parts by weight, and the shiitake mushroom 0.1 to 0.5 parts by weight It can be put into wealth.

Next, the step of preparing the heater (S120) will be described. The heater used in this embodiment may include an external first heater and a second heater inserted and positioned in the first heater. That is, the heater may be a double-walled double heater. A space may be spaced apart between the main inner wall of the first heater and the main outer wall of the second heater. As will be described later, steam may fill between the first heater and the second heater.

Next, the trimmed raw materials, that is, radish, carrot, burdock, radish and shiitake are put into the second heater (S130). Of course, in some embodiments, additional raw materials may be added in this step. In addition, although not shown in the drawings, in this step, water may be injected between the first heater and the second heater, that is, the interior of the first heater and the external space of the second heater.

Meanwhile, in some embodiments, substantially no water is added to the second heater, or about 1% by weight or less, or about 2% by weight or less, or about 3% by weight or less, or about 4% by weight based on the total weight of the raw material. % Or less, or about 5% by weight or less. That is, the method of manufacturing the health beverage composition according to the present embodiment may be characterized in a method performed without substantially adding water.

Then, a first heating step (S140) is performed. The first heating step may be a step of heating a first heater to form steam of water therein, and heating a second heater into which raw materials are added using the steam. That is, the second heater into which the raw material is introduced may not be directly heated by a heat source, but may be heated in a water bath method using steam. If the second heater is directly heated, it is difficult to control the temperature of the second heater, and as described above, the material may be burned because water is not substantially added to the inside of the second heater. Therefore, it may be desirable to heat indirectly with steam.

In addition, in an exemplary embodiment, the water introduced into the first heater, that is, the water introduced to heat the second heater by forming steam, may be water having a boiling point of 105°C or higher, or a mixed solution or a solution. As will be described later, in the method for preparing a health beverage composition according to the present embodiment, extraction may be performed without using a separate solvent such as water. In order to perform high-temperature and high-pressure extraction without using a solvent, it is most important to control the temperature and pressure so that the surface of the raw material is not carbonized. If the surface of the raw material is carbonized, that is, burned, carbides containing a large amount of carbon in the extract may be dissolved as it is, which may affect the taste of the beverage composition. When the inventors of the present invention use steam to heat the second heater, not water with a general boiling point of 100° C., but 105° C. or more, or about 106° C. or more, or about 107° C. or more, or about 108° C. or more, or It is possible to easily control temperature by using water having a boiling point of about 109°C or higher, or about 110°C or higher, and through this, it is possible to extract without water without forming a carbonized layer on the surface of the raw material and complete the present invention. It came to the following.

Meanwhile, the first heating step S140 may be performed while the inside of the second heater is in communication with external air. That is, the first heating step may be performed in an atmospheric pressure atmosphere, that is, about 0.9 atm to 1.1 atm, or about 1.0 atm of the raw material. In addition, the first heating step may be performed at a relatively low temperature compared to the second heating step to be described later. In the first heating step, the second heater may be set in a temperature range of about 75°C to 80°C.

In addition, the first heating step may not be terminated after a predetermined period has elapsed, but may be terminated by viewing the internal state of the second heater. In an exemplary embodiment, the first heating step may be a process of efficiently extracting moisture from raw materials in a low pressure and low temperature atmosphere. The time point at which the first heating step is terminated may be a moment in which solid raw materials are completely immersed by the extracted liquid extract. That is, a low pressure and low temperature atmosphere can be maintained until the raw materials are completely immersed by the liquid. For this, it may be desirable to trim raw materials such as radishes and carrots to an appropriate size. If radishes and carrots are cut into too small sizes and prepared, moisture loss may be severe during the cutting process and the surfaces of radishes and carrots may be burned in the first heating step.

Subsequently, after the first heating step is finished, a second heating step S150 may be performed. The second heating step may be performed continuously using the same heater as the first heating step. The second heating step may have different temperatures and pressures, and other conditions may be substantially the same. The second heating step may be performed in a relatively high-pressure and high-temperature atmosphere compared to the first heating step. In an exemplary embodiment, the second heating step may block the inside of the second heater from outside air, and the pressure inside the second heater may be performed in an atmosphere of about 1.9 atm to 2.1 atm, or about 2.0 atm. In addition, in the second heating step, the second heater may be set in a temperature range of about 95°C to 105°C.

The second heating step may be a process of extracting the moisture and extract of the raw material as much as possible. Therefore, it is preferable to perform it in a high temperature and high pressure atmosphere. The second heating step may be performed for about 900 minutes or more, or about 1,000 minutes or more. The upper limit of the time for the second heating step is not particularly limited, but about 1,200 minutes or less may be preferable in terms of preserving taste. After the second heating step is completed, an extract of raw materials or an extract liquid may be present in the second heater.

The method of manufacturing a health beverage composition according to the present embodiment may be characterized in that it is substantially performed without substantially including water, that is, a solvent for extracting raw materials. However, when high-temperature and high-pressure extraction is performed without a solvent, the surface of raw materials, especially radishes and carrots, is carbonized, and carbides are not only harmful to the human body, but can also form a very bitter taste. By sequentially performing the first heating step and the second heating step, there is an effect of solving the above problems.

Hereinafter, another embodiment of the present invention will be described.

Figure 2 is a flow chart showing a method of manufacturing a health beverage composition according to another embodiment of the present invention.

Referring to FIG. 2, the method of manufacturing a health drink composition according to the present embodiment includes preparing raw materials (S110), preparing a heater (S120), introducing raw materials (S130), as in one embodiment, Including a first heating step (S140) and a second heating step (S150), the step of filtering and obtaining the first extract (S160), the step of obtaining a second extract by pressure extraction of the solid content (S170) and the first It may further include a step (S180) of mixing the extract and the second extract.

Since the process up to the second heating step (S150) is the same as described above, a redundant description will be omitted.

Next, the step of filtering and obtaining the first extract (S160) will be described. After the second heating step S150 is finished, the first extract liquid may be present in the second heater. The first extract contains a large amount of moisture, but about 95% or more, or about 96% or more, or about 97% or more, or about 98% or more, or about 99% or more, or substantially 100% of the moisture is the raw material It may be derived from an extract of.

Meanwhile, the first extract may contain solid phases such as powder, solid mass, powder, and impurities of raw materials. Therefore, it is obtained separately after filtering the first extract.

Next, after all of the first extract is obtained, solids remaining in the second heater, that is, radish, carrot, burdock, radish, and shiitake solids after the extract is extracted are further extracted by pressing (S170). Since the method for preparing the health drink composition according to the present embodiment does not use a solvent and does not perform pressure extraction in the main extraction method, an extract containing abundant active ingredients can be obtained compared to the above-described methods. . However, despite the above method, considerable extract liquid may remain in the remaining solid content, and this extract is further extracted to obtain a second extract liquid.

Then, the obtained first extract and the second extract are mixed, and a third heating step (S180) is performed. The third heating step may be a step of sterilizing the mixture of the extract. This step may be performed at a temperature of 95° C. or higher for 5 to 10 minutes. If the third heating step is performed for 10 minutes or longer, destruction of the active ingredient may start, which is not preferable.

Figure 3 is a flow chart showing a method of manufacturing a health beverage composition according to another embodiment of the present invention.

Referring to Figure 3, the method of manufacturing a health beverage composition according to the present embodiment includes preparing raw materials (S210), preparing a heater (S220), introducing raw materials (S230), and a first heating step ( S240), the second heating step (S250), the step of filtering and obtaining the first extract (S260), the step of obtaining a second extract by extracting the solid content under pressure (S270), and the first extract and the second extract and other materials It may include a step of mixing (S280).

First, the step of preparing the raw material (S210) will be described.

The step of preparing the raw material may be a step of preparing the above-described radish, carrot, burdock, radish and shiitake mushrooms, as well as huts and fermented soybeans. Since the process of preparing radish, carrot, burdock, radish and shiitake has been described above, duplicate descriptions will be omitted.

The bark of the bark tree can be prepared by removing the bark of the root, cutting the flesh into pieces of about 3cm or less, and then smoking it. The bark of the roots of dulcis may contain certain toxins. Therefore, remove the skin and use only the white flesh. In addition, it is not used as it is, but can be prepared by steaming primarily through fumigation. This enables effective extraction in the first heating step (S240) and the second heating step (S250) to be described later.

Fermented soybeans can mean soybean paste as described above. Since the process of preparing doenjang has been described above, a detailed description will be omitted. In some embodiments, soybean paste, or soybean paste, may be prepared while immersed in a net. Meju debris has the property of dissolving in water compared to other materials, so contamination of the extract can be minimized by using a dense mesh.

In this step (S210), the content of the dulcis and fermented soybeans may be added in an amount of 8 to 14 parts by weight, and 0.1 to 0.5 parts by weight, respectively, based on 1 part by weight of radish.

Next, the step of preparing a heater (S220), the step of introducing the raw material (S230), the first heating step (S240), the second heating step (S250), the step of obtaining the first extract by filtration (S260) and the second The step of obtaining the extract (S270) is substantially the same as that described above, except for further use of dulcis and soybeans, and will be clearly understood by those of ordinary skill in the art. That is, the step of inputting the raw material (S230) further includes introducing the prepared huts and soybeans, and the step of extracting the solids by pressure (S270) further includes pressing and extracting the remaining solid stalks and soybeans. I can.

After obtaining the second extract, the obtained first extract and the second extract are mixed, further, additional materials are further mixed, and a third heating step is performed (S280). The additional ingredients may include date palm leaf extract, date palm fruit juice, and plum juice.

The date palm leaf extract may be extracted from young leaves of the date palm. In particular, date palm leaves may become unsuitable due to their strong scent when heat is applied a lot. To this end, the date palm leaves are not extracted together in the heater described above, but can be separately extracted in a separate extractor. In an exemplary embodiment, the date palm leaf extract may be prepared by extraction with a high temperature and high pressure solvent under a temperature condition of 100° C. or higher at a pressure of 4 atm or higher. The solvent may be mixed with the date palm leaves in a weight ratio of approximately 1:1.

In addition, the juice of the date palm fruit and the juice of the plum can be prepared by pressing and extracting the juice by a physical method, respectively.

And it may be sterilized by mixing the above materials and heating the third for 5 to 10 minutes at a temperature of 95 °C or higher.

Hereinafter, the present invention will be described in more detail with reference to the preparation examples of the present invention. However, the terms manufacturing examples, examples, and comparative examples used below do not limit the scope of the invention described in the claims of the present invention.

Manufacturing Example 1

A beverage composition was prepared in the amount shown in Table 1 below. The manufacturing method was as described with reference to FIG. 2. No water was added to the second heater. The first heating step was performed at 80° C. for about 3 hours, and the second heating step was performed at 100° C. for 15 hours. In the second heating step, the pressure gauge was maintained at 1 atm, that is, the pressure inside the second heater was maintained at about 2 atm.

Manufacturing Example 2

A beverage composition was prepared in the amount shown in Table 1 below. It was prepared in the same manner as in Preparation Example 1, but a little water was added. The content of water was 450 g (less than about 5% by weight) based on the total weight of the raw material.

Manufacturing Example 3

A beverage composition was prepared in the amount shown in Table 1 below. The manufacturing method was as described with reference to FIG. 3. No water was added to the second heater.

Comparative Example 1

A beverage composition was prepared in the amount shown in Table 1 below. At this time, a single heater was used instead of a double-structured heater, but water was added along with the raw materials. The content of water was 28,000g (about 300% by weight based on the total weight of the raw material) was added. As in Preparation Example 1, the first heating step and the second heating step were performed.

Comparative Example 2

A beverage composition was prepared in the amount shown in Table 1 below. In this case, a single heater was used instead of a double structure heater. Specifically, radish, carrot, burdock, radish, and shiitake were prepared in the same manner as in Preparation Example 1, and after being added to a single heater, water was not added at all. And it was heated at 80° C. for 3 hours, and the pressure inside the heater was adjusted so as not to exceed 2 atm.

Comparative Example 3

A beverage composition was prepared in the amount shown in Table 1 below. It was carried out in the same manner as in Comparative Example 2, but the heating temperature was heated at 90° C. for 3 hours, and 1 atm was maintained by opening the lid of the heater.

Comparative Example 4

A beverage composition was prepared in the amount shown in Table 1 below. It was carried out in the same manner as in Comparative Example 2, but the heating temperature was heated at 90° C. for 3 hours, and the internal pressure of the heater was adjusted so as not to exceed 2 atm.

Comparative Example 5

A beverage composition was prepared in the same amount as in the following notation 1. It was carried out in the same manner as in Comparative Example 2, but the heating temperature was heated at 100° C. for 3 hours, and the internal pressure of the heater was adjusted so as not to exceed 2 atm.

Manufacturing Example 1 Manufacturing Example 2 Manufacturing Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Radish 100g 100g 100g 100g 100g 100g 100g 100g radish 6,700g 6,600g 6,600g 6,700g 6,800g 6,600g 6,800g 6,700g carrot 1,600g 1,700g 1,800g 1,800g 1,700g 1,800g 1,600g 1,500g burdock 1,000g 1,000g 1,200g 900g 900g 1,200g 1,400g 1,500g Shiitake mushrooms 10g 20g 20g 30g 30g 20g 30g 10g Hut tree - - 1,000g - - - - - Fermented soybeans - - 10g - - - - - Date palm leaf extract - - 150g - - - - - Date palm juice - - 300g - - - - - Plum juice - - 800g - - - - - water - 450g - 28,000g - - - - total 9,410g 9,860g 11,970g 37,330g 9,330g 9,710g 9,930g 9,810g

First, according to Preparation Examples 1 to 3, a light brown composition was obtained. On the other hand, according to Comparative Example 1, a very pale yellow composition was obtained. The taste was also thick in the case of Preparation Examples, while the taste was light in the case of Comparative Example 1. In the case of Comparative Example 1, the solvent was extracted using water as in the prior art, and the extract of the raw material can be extracted by controlling the amount of the solvent. However, in the case of Comparative Example 1, destruction or loss of the physiologically active component is expected through solvent extraction, and the present invention is an invention for solving this problem.

All of Comparative Examples 2 to 5 are results of attempting extraction without a solvent.

First, in the case of Comparative Example 2, it was carried out at a relatively low temperature. However, in the case of Comparative Example 2, the surface of the raw material was scattered in several places, and the weight of the remaining solid content was larger than that of Comparative Examples 4 and 5. In other words, it seems that complete extraction was not performed as it proceeds without a solvent at a relatively low temperature.

In addition, in Comparative Example 3, the surface of the raw material did not burn. However, unlike Preparation Example 1, the amount of the remaining extract was remarkably small. In addition, the weight of the remaining solid content was larger than that of Comparative Example 4 and Comparative Example 5. That is, as a result of the extraction under the medium temperature and low pressure conditions, not only did not complete extraction occur, but it seems that the evaporation or volatilization of the extract liquid occurred by continuing heating while connected to external air.

In Comparative Example 4 and Comparative Example 5, it was confirmed that the surface of the raw material was completely burned. In addition, the color of the composition was also grayish brown.

Preparation Examples 4 to 6

A beverage composition was prepared in the same manner as in Preparation Example 3, except that the content was changed as shown in Table 2 below. Specifically, until the steps of obtaining the first extract and obtaining the second extract were the same, a difference was added only in the mixing of other materials. The mixed solution of other materials was mixed by adjusting the weight so that it may be included in the weight shown in Table 2 below based on the raw materials used to obtain the first extract and the second extract.

Comparative Examples 6 to 8

A beverage composition was prepared in the same manner as in Preparation Example 1, except that the content was changed as shown in Table 2 below.

Comparative Example 9

In performing the first heating step, a beverage composition was prepared in the same content and method as in Preparation Example 1, except for performing only 2 hours instead of 3 hours and performing the second heating step. As a result of looking inside the second heater before starting the second heating step, the solid raw materials were not completely immersed in the extract.

Manufacturing Example 4 Manufacturing Example 5 Manufacturing Example 6 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Radish 100g 100g 100g 100g 100g 100g 100g radish 6,600g 6,600g 6,600g 5,800g 6,300g 6,300g 6,700g carrot 1,800g 1,800g 1,800g 1,500g 2,300g 1,600g 1,600g burdock 1,200g 1,200g 1,200g 900g 800g 2,000g 1,000g Shiitake mushrooms 20g 20g 20g 10g 10g 15g 10g Hut tree 1,000g 1,000g 1,000g - - - - Fermented soybeans 10g 10g 10g - - - - Date palm leaf extract 150g 150g - - - - - Date palm juice - 300g 300g - - - - Plum juice 800g - 800g - - - - water - - - - - - - total 11,680g 11,180g 11,830g 8,310g 9,510g 10,015g 9,410g

And using the beverage composition prepared as in Table 2 above, a sensory test was conducted using the Likert 5-point scale for 10 employees related to the present invention, 30 external personnel randomly extracted, and a total of 40 people, and the results It is shown in Table 3 below. One person was given up to five beverage compositions. In Table 3 below, very bad 1 point, slightly bad 2 points, moderate 3 points, slightly good 4 points, very good 5 points.

color incense flavor Comprehensive preference map Manufacturing Example 1 4.3 4.3 3.9 4.2 Manufacturing Example 2 4.2 4.2 4.3 4.3 Manufacturing Example 3 4.2 4.6 4.6 4.5 Manufacturing Example 4 4.2 4.5 4.2 4.3 Manufacturing Example 5 4.1 4.4 4.1 4.2 Manufacturing Example 6 4.3 4.5 4.3 4.4 Comparative Example 1 4.3 4.0 4.5 4.3 Comparative Example 6 2.4 4.0 2.4 2.9 Comparative Example 7 3.9 4.2 3.5 3.7 Comparative Example 8 4.2 3.9 3.1 3.7 Comparative Example 9 2.8 3.6 2.1 2.8

First, when comparing Preparation Example 1 and Comparative Example 1, it was found that in the case of Comparative Example 1 extracted by using a solvent as in the prior art, the overall acceptability was slightly higher. However, in the case of Comparative Example 1, destruction or loss of the active ingredient is expected, and the present invention is an invention for solving this problem. That is, even though Preparation Example 1 was prepared without a solvent, a similar level of general acceptability as Comparative Example 1 appeared, and it means that the beverage composition according to Preparation Example 1 could exhibit sufficient acceptability.

Preparation Example 2 shows a case of extracting a little water, and is synthesized by adding water within the range of the problem to be solved by the present invention, that is, in the range of 5% by weight or less of the total weight of the raw material without substantially using a solvent. It can be seen that the acceptability can be slightly increased.

Preparation Example 3 shows a case where additional ingredients such as palm fruit leaf extract were further mixed, and it was confirmed that the overall preference, particularly in terms of taste, could be improved to a considerable level compared to Preparation Example 1.

Preparation Examples 4 to 6 is a case in which one of the date palm leaf extract, the juice of the date palm fruit, and the plum juice was omitted, and it was confirmed that the overall preference can be improved at a level similar to that of Preparation Example 1 or higher.

Comparative Example 6 is a case where the content of radish is lowered, Comparative Example 7 is a case where the content of carrots is increased, and Comparative Example 8 is a case where the content of radish is increased. In Comparative Examples 6 to 8, compared to Preparation Example 1, a decrease in acceptance occurred in terms of overall preference, particularly in terms of taste. In Comparative Example 6, the evaluation of bitterness, in particular, the evaluation of burnt smell, was dominant, and the evaluation of the astringent taste of Comparative Examples 7 and 8 was dominant.

In the case of Comparative Example 6, due to the decrease in the radish content, a sufficient liquid extract was not formed in the first heating step for 3 hours, that is, in the process of efficiently extracting the extract in a short time. 2 As a result of looking inside the heater, the solid raw material was not completely immersed in the extract. Accordingly, it was found that burnt in some places on the surface of the raw material after the second heating step.

Similarly, Comparative Example 9, in which the first heating step was not performed for a sufficient time, was also found to be burnt on the surface of the raw material, and accordingly, evaluation of the taste was inferior.

Comparative Example 10

Unlike Preparation Example 1, a beverage composition was prepared in the same manner as in Preparation Example 1, except that the radish was not aged and the roots of the radish were immediately cut and used.

Comparative Example 11

Preparation Example 1 A beverage composition was used in the same manner as in Preparation Example 1, except that the shade of shiitake mushrooms that were not otherwise dried were used.

And, using the beverage composition prepared as in Comparative Example 10 and Comparative Example 11, a sensory test using the Likert 5-point scale was performed in the same manner as described above, and the results are shown in Table 4 below.

color incense flavor Comprehensive preference map Comparative Example 10 4.3 4.0 3.7 4.0 Comparative Example 11 4.2 3.9 3.4 3.8

Referring to Table 4 above, it was confirmed that when using unripe radish and non-dried shiitake mushrooms, overall deterioration in overall acceptability, including taste evaluation, occurred. In particular, in the case of Comparative Example 11, the evaluation that the taste was fishy and felt dominated compared to Preparation Example 1.

The embodiments of the present invention have been described above, but these are only examples and do not limit the present invention, and those of ordinary skill in the field to which the present invention pertains should not depart from the essential characteristics of the embodiments of the present invention. It will be appreciated that various modifications and applications not illustrated above are possible.

Therefore, the scope of the present invention should be understood to include modifications, equivalents, or substitutes of the technical idea exemplified above. For example, each component specifically shown in the embodiment of the present invention may be modified and implemented. And differences related to these modifications and applications should be construed as being included in the scope of the present invention defined in the appended claims.

Claims (10)

A health drink composition comprising radish extract, carrot extract, burdock extract, radish extract and shiitake mushroom extract. The method of claim 1,
The health drink composition,
A health beverage composition comprising 65 to 70 parts by weight of the radish extract, 15 to 20 parts by weight of the carrot extract, 9 to 15 parts by weight of the burdock extract, and 0.1 to 0.5 parts by weight of the shiitake mushroom extract based on 1 part by weight of the radish extract . The method of claim 2,
The health beverage composition further contains water, but 95% or more of the total amount of water is derived from the radish extract, the carrot extract, the burdock extract, the radish extract and the shiitake mushroom extract, A healthy beverage composition prepared without adding it. The method of claim 1,
Date palm leaf extract;
Date palm juice;
Hazelnut tree extract;
Plum juice; And
A health beverage composition further comprising a soybean extract fermented by Bacillus bacillus. The method of claim 4,
The health drink composition,
Based on 1 part by weight of the radish extract, 1.1 to 2 parts by weight of the date palm leaf extract, 2 to 5 parts by weight of the date palm fruit juice, 8 to 14 parts by weight of the hut tree extract, 5 to 10 parts by weight of the plum juice, And 0.1 to 0.5 parts by weight of the soybean extract. Preparing a heater including an outer first heater and a second heater positioned within the first heater;
Introducing water into the first heater and the outside of the second heater, and introducing raw materials including radish, carrot, burdock, radish, and shiitake into the second heater;
First heating the first heater to a first temperature for a first time in a state in which the inside of the second heater is in communication with external air; And
After the first heating step, heating the first heater to a second temperature higher than the first temperature for a second time longer than the first time while blocking the inside of the second heater from outside air A method for producing a health beverage composition comprising a. The method of claim 6,
In the first heating step, the pressure inside the second heater is 0.9 atm or more and 1.1 atm or less,
In the second heating step, the pressure inside the second heater is adjusted to a range of 1.9 atm or more and 2.1 atm or less,
The first temperature is 75 ℃ to 80 ℃, the second temperature is 95 ℃ to 105 ℃,
Water introduced into the first heater is water having a boiling point of 105°C or higher,
The first time is 150 minutes or more and 200 minutes or less, and the second time is 900 minutes or more. The method of claim 6,
Based on 1 part by weight of the radish, 65 to 70 parts by weight of the radish, 15 to 20 parts by weight of the carrot, 9 to 15 parts by weight of the burdock and 0.1 to 0.5 parts by weight of the shiitake are added,
Prior to the first heating step, adding 5% by weight or less of purified water to the second heater based on the total weight of the raw material;
After the second heating step, filtering and collecting a liquid first extract of the raw materials remaining in the second heater;
Extracting the remaining solid raw materials after the first extract is extracted and collecting the second extract; And
Mixing the first extract and the second extract, and further comprising a third heating at a temperature of 95° C. or higher for 5 to 10 minutes,
When the first heating step is finished, the solid raw material is controlled to be completely immersed by the extracted liquid moisture. The method of claim 6,
The radish is immersed in a mixed solution in which 3% to 5% by weight of honey is dissolved in purified water for 24 hours, then taken out and taken out in a dark room atmosphere with a temperature of -5°C to 5°C and a relative humidity of 40% to 50%. After ripening for an hour, the root is prepared by cutting it into a thickness of 3 cm or less,
The carrots are washed without removing leaves using Geumshi-gun species, and then the skins are removed and aged with the radishes for 6 hours in a dark room with a relative humidity of 40% to 50%, and then the root portion is made to a thickness of 3 cm or less. Sliced, prepared by mixing with 2 to 3% by weight of oil and fat based on the total weight of the carrot,
The burdock is prepared by cutting 4cm to 5cm at both ends of the root, removing the skin, and then cutting it into lengths of 3cm or less,
The radish is a first drying step and a first drying step of preparing the leaves of the aged radish and completely immersing it in purified water for 4 hours after washing, and then drying at 20°C to 25°C for 48 to 52 hours avoiding direct sunlight. The dried radish after the step is wrapped with gray newspaper and dried in a dark room for 48 to 60 hours, followed by a second drying step, and then cut into lengths of 3 cm or less to prepare,
The shiitake mushroom is a first drying step of separating only the shade portion and drying the shade portion under direct sunlight for 48 to 60 hours. The first dried shiitake mushrooms are cut into a thickness of 1 cm or less in the wrinkle direction, and then at room temperature of 5° C. or less and Prepared through a second drying step of drying for 72 to 96 hours in a dark room controlled to 15% or less relative humidity, but in the second drying step, the shiitake mushrooms are mixed with pine needles in an open bamboo barrel and dried. Method of making a beverage composition. The method of claim 6,
The step of introducing the raw material includes the step of introducing the dulcis dulcis and fermented soybeans,
After the second heating, filtering and collecting the extract of the raw materials; And
Further comprising the step of mixing the extract and the date palm fruit leaf extract, the date palm fruit juice and plum juice,
The hut wood is prepared by smoking,
The leaf extract of the date palm fruit is prepared by extraction with a high temperature and high pressure solvent under a temperature condition of 100° C. or more at a pressure of 4 atm or more,
The dulcis tree and fermented soybeans are, based on 1 part by weight of the radish, 8 to 14 parts by weight and 0.1 to 0.5 parts by weight, respectively, are added, a method for producing a healthy beverage composition.

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