KR20220126702A - Aroma mixed Hippophaerhamnoides (Seabuckthorn)water for taste - Google Patents

Abstract

The present invention relates to a method for producing a flavored vitamin tree leaf beverage by actively utilizing aromatherapy (scent therapy). A vitamin tree leaf beverage produced by the present invention is obtained through a safe physical process from the start of a production process, and the vitamin tree leaf can be produced without using a catalyst or chemical or other component extraction processes. While reducing the cost and time of manufacturing vitamin tree leaf beverages, the inherent quality reliability and safety of vitamin tree leaves have been improved. By adding only fragrance and saccharides, the unpleasant odor of leaf odor, which is the unique aroma of the existing vitamin tree leaf powder, was overcome. According to the present invention, consumer preference is improved through a scheme of mixing with purified water (food, drinking liquid) while maintaining and preserving the advantages of the vitamin tree leaf by adding a fragrance that can expect a fragrance function (aromatherapy) effect to the vitamin tree leaf.

Description

Preparation method of vitamin (sea buckthorn) tree leaf drink {Aroma mixed Hippophaerhamnoides (Seabuckthorn)water for taste}

The present invention is a fragrance that can expect an aromatherapy (aromatic) effect without adding preservatives or preservatives to the vitamin tree leaf powder obtained by harvesting, washing, drying, and pulverizing the leaves of the vitamin tree (hereafter referred to as the vitamin tree) It relates to a method for preparing a vitamin tree leaf beverage, wherein the vitamin tree leaf powder is prepared into a beverage so that it is convenient to drink.

Incense is used in different forms and meanings as it is closely related to rituals, rituals, and state according to the times of mankind's life. It has been used and used in a variety of ways ranging from healing methods.

The development of fragrance is the study of perfume in Europe, and its heyday has reached today with the development of various herbs and spices through the development of refining technology and globalization.

The advanced technology of refining incense in modern Europe laid the foundation for the reduction of perfume prices and mass production.

Incense, which has become universally accessible, is a fragrance, and its use has expanded from perfume, food and beverages to detergents, and even healing methods using incense have emerged.

Incense therapy is one of the natural healing remedies.

Fragrant therapy, which uses incense extracted from plant groups for the purpose of preventing and treating diseases from mental stress, is currently being researched and developed as an adjunct therapy for life and treatment.

Currently, it has entered our daily life through the development of eco-friendly cosmetics and face wash, and the commercialization of products that increase the value of products that touch the skin.

The use of incense is a method of amplifying a weak fragrance in a product by adding additional fragrances of the same series as the product to be manufactured (fruit and vegetable juices or jams, etc.) There is a method that is used to saturate and feel removed (such as children's syrup).

In recent years, with the development of technology, fragrances are put in nano capsules or micro-molecular capsules and used in various lifestyle, health, and skin products.

Aroma therapy is a method for relieving personal stress from modern life and relieving tension in the body, and its use is increasing according to individual tastes. It is evolving and developing with an increase and addition every year.

Aromatherapy is transmitted and recognized through breathing, and the pathway to the brain is short.

The effect of fragrance on the brain helps to activate brain functions, to stabilize psychologically, and to relieve stress and fear.

Incense is deeply entrenched in our lives and is widely used in food and beverages, fragrances, detergents, and other daily necessities.

The types and types of fragrances that we use in our daily life, from food and beverages, are innumerable, and even if it is the same type of fragrance, if the difference in purity depending on the extraction method and purification method of the fragrance is classified into separate products, the type of fragrance The variety and number of is immeasurable.

The fragrance industry has developed into a specialized industry that needs to consider the selection of fragrances suitable for each raw material, adjustment of the input ratio, and changes in fragrance over time, beyond consulting.

The expected effect on aroma can be seen in the following usage examples.

Lavender scent, pain relief and related sprains, joint damage, and severe rheumatism. Mixed with marjoram, it is used for respiratory bronchitis, asthma, colds, and infections.

When used for inflammation, use at a concentration of less than 1%.

For muscle pain, sprains, and rheumatic pain, adjust the concentration to within 5% and use.

Marjoram flavored tea was used as a health drink, as a sauce for meat dishes, and in salads after the Middle Ages.

It has a calming effect on the nervous system, so it is good for relieving anxiety and stress, healing mental wounds, and changing mood.

It is used in dill flavor, bread, cake, cookies, etc.

The leaves and stems are chopped and used in cooking and salads.

It is especially good for managing emotions, and it is effective in sudden situations such as shock.

Lemongrass flavor, tea, soup, sauce, chicken dishes, and frying are used, and essential oil is used as medicine, soap, perfume, flavoring such as candy, potpourri, and bath material.

It is effective in tonic, gout, sterilization, insecticidal, disinfection, digestion promotion, diuretic, antidepressant, throat, laryngitis, respiratory infection, muscle pain, foot fatigue, jet lag syndrome when traveling by plane, etc.

* It improves blood to the skin and is used in cosmetics used for skin as it is good for acne removal, sebum control, and treatment of fungal infections such as athlete's foot.

Peppermint flavor, gastrointestinal disease, toothache, headache, neuralgia, puerperal fever, hysteria, rheumatism, colic diarrhea, etc. The leaves are used as tea to prevent colds from autumn and drink cold tea in summer.

It has a function to regulate body temperature, so it is recommended as a tea for people with cold hands and feet.

It has various uses such as gum, sweets, jellies, cosmetics, toothpaste, etc., and was also used to keep mice away.

The juice is used for sores in the mouth, sore hands and feet, and stings from bees or insects.

In this way, each function of incense has been researched and organized by expanding its scope to modern chemistry and biomedical fields.

In addition to the fragrances exemplified above, the following fragrances are mainly used, and fragrances that can be used as food are presented separately in the Food Standards Code.

Basil Exotic, Bergamot, Cajeput, Cedarwood Atlas, Citronella, Clary sage, Clove bud, Cypress, Eucalyptus globule, Eucalyptus lemon, Eucalyptus radiata, Eucalyptus, radiata, Fennel sweet, Frankincense, Geranium, Grapefruit, Juniper berry, Lavender, Lemon, Lemon , Lemongrass, Litsea cubeba, Mandarin, Mandarin, Manuka, Myrrh, Nutmeg, Orange, Palmarosa, Patchouli, Peppermint, Pine needle

Ravensara, Rosemary camphor, Rosemary cineole, Rosemary cineole, Rosemary verbenone, Rosewood, Sandalwood, Scots pine, Spike lavender, Tea tree, Thyme linalool, Ylang ylang…

*The vitamin tree is native to North Asia and Europe, producing bright orange leaves, and was one of the first plants to settle in Scandinavia after the end of the Ice Age.

The vitamin tree is covered with long thorns even in cold weather, so it is called Alpine sandthorn and Siberian pineapple in English.

The leaves open between the thorns, and a thornless species is also cultivated in Russia.

It is said that it was introduced to Korea during the Goryeo period, and it is called Sanja tree.

Vitamin A, C, E and other 12 types, flavonoids including isorhamnetine and 29 types, carotenoids including beta-carotene and 43 types, amino acids including albumin and 26 types, sterols including beta-tosterol and other 21 types , are known to contain 29 kinds of minerals other than calcium.

For food, vitamin tree leaves and seeds (registered in the Food Standards Code) can be used.

Various types of beverages are being distributed in the market, and these beverages are being developed and supplied in a variety of ways that cannot be enumerated according to the raw materials, the processing of the raw materials, the origin of the raw materials, etc.

In addition, as the interest in health of modern people increases, they are not satisfied with simply enjoying the drink, but the demand for a drink having an improved function capable of activating the health function of the human body when consumed is increasing.

The vitamin tree is native to North Asia and Europe, which produces bright orange leaves, and was one of the first plants to settle in Scandinavia after the end of the Ice Age.

The vitamin tree is also called the mountain birch tree, and because it is covered with long thorns even in cold weather, it is also called Alpine sandthorn and Siberian pineapple in English. The leaves open between the thorns, and a thornless species is also cultivated in Russia.

The leaves of such a vitamin tree include vitamins A, C, E and 12 other types, flavonoids including isorhamnetine and other 29 types, carotenoids including beta-carotene and 43 types, amino acids including albumin and 26 types, sterols including beta testosterol and others. It contains 21 kinds of minerals and 29 kinds of beneficial ingredients besides calcium.

However, despite the advantages of the leaves of the vitamin tree, the leaves of the vitamin tree have a characteristic unpleasant odor, and thus there is a problem in that the use of the leaves as a raw material for beverages and the like is greatly restricted.

Vitamin tree leaf powder that is currently distributed and consumed makes it difficult for consumers to choose universal preferences due to the unique taste and smell of leaf powder, and discomfort remains in the esophagus after eating, making it difficult for consumers' preference.

This manufacturing method made it difficult to choose a preference, and to change the unpleasant taste of vitamin tree leaf powder favorably, and to expand the supplementary industry of the vitamin tree industry, it was necessary to develop a vitamin tree leaf beverage with excellent taste and flavor.

The vitamin tree leaf fragrance powder manufacturing method according to an embodiment for solving the above problems includes the steps of preparing a vitamin tree leaf powder and adding a fragrance to the vitamin tree leaf powder to prepare a first vitamin tree leaf powder The step of preparing the vitamin tree leaf powder includes washing the vitamin tree leaves, drying the washed vitamin tree leaves, and pulverizing the dried vitamin tree leaves.

The step of preparing the first vitamin tree leaf powder by adding fragrance to the vitamin tree leaf powder includes adding the fragrance in an amount of 0.001 parts by weight to 45% based on 100 parts by weight of the vitamin tree leaf powder, The fragrance may be made by mixing grapefruit fragrance and chamomile fragrance.

The step of preparing the first vitamin tree leaf powder by adding fragrance to the vitamin tree leaf powder may further include applying a fragrance in the form of water vapor to the vitamin tree leaf powder.

The method may further include adding sugars to the first vitamin tree leaf powder to prepare a second vitamin tree leaf powder.

The step of preparing the second vitamin tree leaf powder by adding sugar to the first vitamin tree leaf powder further comprises mixing 0.001 parts by weight to 3,000 parts by weight with respect to 100 parts by weight of the first vitamin tree leaf powder, The saccharide may include stevia.

The manufacturing method of a beverage comprising a vitamin tree leaf fragrance powder according to an embodiment for solving the above problems includes the steps of preparing a vitamin tree leaf powder, and adding a fragrance to the vitamin tree leaf powder to obtain a first vitamin tree leaf A step of preparing a powder and mixing the first purified water with the first vitamin tree leaf powder to prepare a vitamin tree leaf concentrated drink, and the step of preparing the vitamin tree leaf powder includes washing the vitamin tree leaves It may include steps, drying the washed vitamin tree leaves, and pulverizing the dried vitamin tree leaves.

The step of preparing a vitamin tree leaf concentrated beverage by mixing the first vitamin tree leaf powder with the first purified water is a first mixing step of mixing the first vitamin tree leaf powder and the first purified water through a blender for 5 minutes And, after the first mixing step, stopping the mixing for 3 minutes to 5 minutes and a second mixing step of mixing 5 minutes to 7 minutes through the mixer.

The method may further include sterilizing the vitamin tree leaf concentrated beverage by soaking it in a water bath of 90° C. to 110° C. for 3 minutes to 5 minutes.

It may include the step of preparing a vitamin tree leaf diluted beverage by mixing the second purified water with the vitamin tree leaf concentrated beverage.

A method of manufacturing a beverage containing a vitamin tree leaf fragrance powder according to another embodiment for solving the above problems includes the steps of preparing a vitamin tree leaf powder, and adding a fragrance to the vitamin tree leaf powder to obtain a first vitamin tree leaf Preparing a powder and adding sugar to the first vitamin tree leaf powder to prepare a second vitamin tree leaf powder, and mixing the first purified water with the second vitamin tree leaf powder to make a sweetened vitamin tree leaf concentrate The step of preparing the vitamin tree leaf powder may include washing the vitamin tree leaves, drying the washed vitamin tree leaves, and pulverizing the dried vitamin tree leaves. .

In the step of preparing a sweetened vitamin tree leaf concentrated drink by mixing the second vitamin tree leaf powder with the first purified water, the first mixing of the second vitamin tree leaf powder and the first purified water through a blender for 5 minutes and stopping the mixing for 3 to 5 minutes after the first mixing step, and a second mixing step of mixing 5 to 7 minutes through the mixer.

The method may further include sterilizing the sweetened vitamin tree leaf concentrated beverage by soaking it in a water bath of 90° C. to 110° C. for 3 minutes to 5 minutes.

It may include the step of mixing the second purified water with the sweetened vitamin tree leaf concentrated drink to prepare a sweetened vitamin tree leaf diluted drink.

Details of other embodiments are included in the detailed description and drawings.

Compared to the method of separating and manufacturing the active ingredient from the vitamin tree leaf using alcohol or CO2 for the production of the existing vitamin tree leaf beverage with the present invention, it is eco-friendly and preserves the functionality of the vitamin tree leaf only by a physical process, By reducing the cost and time of the equipment required for production, the vitamin tree leaf beverage can be manufactured while reducing the production cost.

The process of the present invention is more environmentally friendly than the existing vitamin tree-related beverage method that extracts and produces active ingredients from the leaves of the vitamin tree as the key to the importance and effectiveness of fragrance selection, and it is manufactured only by physical blending of raw materials without a catalyst can say

In the case of the manufacturing method of the present invention, while maintaining the functionality of the raw material, without preservatives or preservatives, and replacing the effect of adding preservatives or preservatives due to the added flavor, a vitamin tree leaf beverage with excellent taste and flavor to drink can be manufactured.

By simplifying the manufacturing process of the vitamin tree leaf beverage with the present invention, it is possible to reduce the cost and time required for manufacturing.

It can help increase the income of farmers and the development of additional industries using vitamin tree leaves.

1 illustrates a method to implement the design,

as in claim 1

A method for producing a vitamin tree leaf beverage comprising the steps below;

(One). 150g of leaf powder produced after washing the leaves of the vitamin tree (here, when 300 mesh powder is 100%) Water 600ml (400%), saccharides (here, stevia) 10g (can be added or subtracted depending on the sugar content of 0.05% saccharides), flavor (here, peppermint flavor) 4mml (for food and beverages. 99% essential oil, 0.02% or less 10. Using a mixer (a 500-800rpm mixer is used here. The mixing time is adjusted according to the rpm speed of the mixer and the size of the powder.) minutes (here, after 3 minutes of mixing, after 2 minutes of stop, after 2 minutes of operation, after 2 minutes of stopping, and finally mixing for 5 minutes), mixing to prepare a vitamin tree leaf drink concentrate (except for the preparation examples presented here, vitamin tree leaf powder and Purified water (including liquids for drinking, such as water, milk, yogurt, carbonated soymilk, etc.), added flavor (includes flavors listed in the Food Standards and can be used for edible), sugars (in addition to the sugars used here) It includes sugars that are registered in the Food Ordinance and are used for food.) .

(2). Preparing a diluted beverage made by mixing 100 ml of the concentrate made in (1) above with 1,900 ml of purified water (including carbonated water, milk, and yogurt, and the dilution ratio may be different.) The mixing ratio of purified water and the concentrate prepared in (1) above may be different.)

(3). A method for producing a vitamin tree leaf beverage, characterized in that the amount of vitamin tree leaf powder, added flavor, purified water, and the ratio of sugar are different from those in (1) above;

(4). Bottled the beverage prepared in (1) above (here, bottling in a 300ml glass bottle, closing the lid and sealing it. Or packaged differently for sterilization) and immersed in UV sterilization method (or immersion method at 95 degrees Celsius or higher for 3 minutes). A method for producing a vitamin tree leaf beverage obtained by sterilizing for 3 to 5 seconds with

Claim 2 (1). In addition to the stevia used in claim 1 (1)., xylitol, honey, sugar, glucose, starch syrup, maltose, isooligosaccharide, aspartame, sorbitol, d-sorbitol, stevioside, saccharin , a method for producing a vitamin tree leaf beverage, characterized in that one or more selected from the group consisting of sucralose and blended, includes sugars approved for use in the Food Standards, in addition to the sugars specified above.

(2). In addition to the peppermint flavor used in claim 1 (1). , mint flavor, and a method for producing a vitamin tree leaf beverage, characterized in that one or more selected from the fragrance consisting of pomegranate flavor and blending. At this stage, it is not limited to the flavor specified in the label, but includes the flavor listed in the Food Code and edible.

3. A concentrated solution prepared according to (1). or a diluted solution prepared according to (2), prepared by using the sugars listed in (1). of claim 2 or the fragrances listed in (2) singly or in plurality By increasing or decreasing the amount of purified water (including carbonated water, milk, yogurt, carbonated water, and liquids for drinking, such as soy milk, etc.) The invention can be embodied in the manufacturing method of the prepared vitamin tree leaf beverage, and is not limited to this example only.

Claims (2)

(One). A method for producing a vitamin tree leaf first vitamin tree leaf beverage prepared by mixing vitamin tree leaf powder, purified water, sugar, and flavor;
To 150 weight of vitamin tree leaf powder, 10 parts by weight of sugar, the sugar may be stevia, and the sugar added to prepare vitamin tree leaf beverage is in beverages from Food and Food Additives Convention> Food Additives Convention>A> Food Additives. One or more sugars may be selected and added from among the available prizes, the flavor may be peppermint flavor, and the flavor may be peppermint flavor, and the flavor used to prepare the vitamin tree leaf beverage is, > Food additives and mixed preparations > Ingredient specifications by item > A. It is a fragrance listed in the items specified in Food Additives> Flavor, and can be used by selecting one or more fragrances that can be used for food and food.
The fragrance used for manufacturing vitamin tree leaf beverage can be in the form of 99% essential oil for food and beverage, and it depends on the type of fragrance, the characteristics of the fragrance used, the concentration of the fragrance used, and the degree of emission of the fragrance used. 4 parts by weight of fragrance can be added to 150 parts by weight of vitamin tree leaf powder, and the fragrance used here and the amount to be added is: Food additives> Flavors that can be added to foods listed in Fragrance can be used, and 4 parts by weight of fragrance can be mixed with 150 parts by weight of vitamin tree leaf powder,
A step of mixing vitamin tree leaf powder, flavor, sugar and purified water using a mixer;
Vitamin tree leaf powder may be 150 parts by weight, sugar 10 parts by weight, flavor 4 parts by weight 600 parts by weight of purified water,
A step of preparing a vitamin tree leaf first vitamin tree leaf beverage;
(2). Mixing 1,900 parts by weight of purified water to 100 parts by weight of the first vitamin tree leaf drink to prepare a vitamin tree leaf second vitamin tree leaf drink;
A manufacturing step of a vitamin tree leaf beverage comprising the step of preparing a second leaf beverage of the vitamin tree prepared by varying the amount of purified water mixed with 100 parts by weight of the first vitamin tree leaf beverage;
(3). In the step of manufacturing the vitamin tree leaf first beverage, the type of flavor mixed in the vitamin tree leaf powder and the amount of flavor mixed in the vitamin tree leaf powder, the type of sugar mixed in the vitamin tree leaf powder and the vitamin tree leaf powder are mixed A method for producing a vitamin tree leaf beverage, wherein the amount of sugar and the amount of purified water mixed with the vitamin tree leaf powder are different from (1) above.
(One). In addition to the stevia used in claim 1 (1), xylitol, honey, sugar, glucose, starch syrup, maltose, isooligosaccharide, aspartame, sorbitol, d-sorbitol, stevioside, saccharin, sucralose Selecting one or more sugars from the sugars available for food listed in the food additives available for beverages from the group consisting of the Food and Food Codex, Food and Food Additives Codex>Food Additives Codex>A>Food Additives, mixed with vitamin tree leaf powder manufacturing steps;
(2). In addition to the peppermint flavor used in claim 1 (1), chrysanthemum flavor, apple flavor, lime flavor, lemon flavor, orange flavor, plum flavor, cherry flavor, pineapple flavor, mango flavor, blueberry flavor, basil flavor, mint flavor, Pomegranate flavor and food convention, food and food additives convention> food additives and mixed preparations> ingredient specifications by item> a. Food additives> A method for producing a vitamin tree leaf beverage, characterized in that one or more selected from the fragrances that are listed in the specified items and can be used for food are mixed with the vitamin tree leaf powder.

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