KR20220161861A - Cudrania beverage - Google Patents

Abstract

The present invention relates to a beverage containing Maclura and, specifically, to a beverage containing Maclura having pharmacological effects of Maclura and having improved sensory properties for taste and aroma, wherein the beverage is composed of a mixed plant extract including, in an extraction liquid of the Maclura, Panax ginseng, Rehmannia glutinosa, Zizyphus jujuba, Eleutherococcus sessiliflorus, Wolfiporia extensa, Glycyrrhiza uralensis, Pueraria montana, Robinia pseudoacacia, dried Zingiber officinale, Dendropanax morbiferus, Cirsium japonicum, Portulaca oleracea, Plantago asiatica, Glycyrrhiza uralensis, Humulus japonicus, and Houttuynia cordata.

Description

Cudrania beverage composition {Cudrania beverage}

The present invention relates to a kkujippong beverage composition, and in particular, to a kkujippong beverage composition having pharmacological effects of kkujippong and having improved sensory properties for taste and aroma.

Cudrania tricuspidata (Carr.) Bureau ex Lavallee) is a deciduous tree belonging to the Moraceae family and is called Cudrania tricuspidata (Carr.) Bureau ex Lavallee.

The root bark, bark, bark, and leaves of the Cudrania tree contain various ingredients effective for the human body. It has been used as a medicine for treatment, antipyretic, antiseptic, expectorant, diuretic, hemostatic, and antiperspirant, and as an antifungal agent, it is used for athlete's foot and for chronic indigestion due to weakness of the digestive system.

The fruits of the Cudrania mulberry are round, about 2.5 cm in diameter, mature in red in September-October, and the flesh is sweet and edible. The fruit is known to contain useful organic substances such as vitamins B, B1, B2, C, linoleic acid, glucose, maltose, fructose, malic acid, and citric acid. In addition, since the kkujippong fruit contains flavonoids known to have anticancer effects, it has been widely known since ancient times in Donguibogam, Yakseonggam, Herbal Medicine, etc. that it is used as a medicine, and continuous research has been conducted recently.

Cudrania is applied to patients who cannot use chemotherapy or radiation therapy and is seeing good effects. It not only prevents tumors from growing or shrinks, but also relieves pain, promotes appetite, increases weight, and eliminates ascites. have.

Due to the pharmacological efficacy of this kkujippong, functional foods using kkujippong as well as beverage compositions such as Patent Document 0001 have been proposed.

In the method for manufacturing a beverage using Cudrania cucurbita of Patent Document 0001, after roasting Cudrania cucurbita stems dried for 2 - 3 years at 100 ° C for 30 to 40 minutes to give off a savory fragrance in order to remove the cucurbita cucurbita, maca, and licorice are added to the extracted extract. It is characterized by a mixture of grapefruit extract and mineral extract brewed with elvan, and has the advantage of high content of kkujippong, but it is necessary to improve the taste and aroma.

KR 10-2177162 B1 (2020.11.06)

The present invention for solving such conventional problems has the pharmacological efficacy of kkujippong, and an object of the present invention is to provide a kkujippong beverage composition with improved sensory properties for taste and aroma.

The present invention for achieving the above object,

It is characterized in that it is composed of a mixed plant extract including red ginseng, sukjihwang, jujube, cucumber, bokryeong, persimmon leaf, kudzu, acacia, dried ginger, hwangchil, thistle, purslane, plantain, licorice, ginseng vine and eoseongcho Provides a kkujippong beverage composition.

It is preferable that 20 to 30 parts by weight of the plant mixture extract is included in 100 parts by weight of the kkujippong extract. The plant mixture extract is 50 to 55 parts by weight of red ginseng, 50 to 55 parts by weight of red ginseng, 50 to 55 parts by weight of jujube, 35 to 40 parts by weight of cucumber, 35 to 40 parts by weight of Bokryeong, 35 to 40 parts by weight of persimmon leaves, and 35 to 40 parts by weight of kudzu 35-40 parts by weight of acacia, 20-25 parts by weight of healthy ginger, 20-25 parts by weight of hwangchil, 15-20 parts by weight of thistle, 15-20 parts by weight of purslane, 15-20 parts by weight of plantain, 15-20 parts by weight of licorice It is preferable to use an extract obtained by mixing 15 to 20 parts by weight of ginseng ginseng and 15 to 20 parts by weight of Houttuynia cordata.

In addition, in order to improve the preference for taste and aroma, it is preferable that the plant mixture extract further includes usul, night gate, astragalus, and cornus officinalis. In particular, the plant mixture extract is 50 to 55 parts by weight of red ginseng, 50 to 55 parts by weight of red ginseng, 50 to 55 parts by weight of jujube, 35 to 40 parts by weight of cucumber, 35 to 40 parts by weight of bokryeong, 35 to 40 parts by weight of persimmon leaves, 35 to 40 parts by weight of kudzu 40 parts by weight, acacia 35-40 parts by weight, dry ginger 20-25 parts by weight, hwangchil 20-25 parts by weight, thistle 15-20 parts by weight, purslane 15-20 parts by weight, plantain 15-20 parts by weight, licorice 15- 20 parts by weight, Hwansam vine 15-20 parts by weight, Hoseongcho 15-20 parts by weight, Usul 15-20 parts by weight, Night gate 15-20 parts by weight, Astragalus 15-20 parts by weight and Cornus oil 15-20 parts by weight mixed and extracted good to use

As the kkujippong beverage composition of the present invention is mixed with the plant mixture extract in the kkujippong extract, it has the pharmacological effect of kkujippong, and the sensory properties for taste and aroma are improved.

Hereinafter, a detailed description of the kkujippong beverage composition of the present invention is as follows.

The kkujippong beverage composition of the present invention contains a mixed plant extract including red ginseng, sukjihwang, jujube, quince, bokryeong, persimmon leaf, kudzu, acacia, healthy ginger, hwangchil, thistle, purslane, plantain, licorice, ginseng vine and eoseongcho in the kkujippong extract It is created by

The kkujippong extract is an extract extracted from kkujippong fruits, leaves and stems.

Cudrania fruit has a sweet and bitter taste, and is known to contain useful organic substances such as vitamins B, B1, B2, vitamin C, linoleic acid, glucose, maltose, fructose, malic acid, and lemon acid. Cudrania leaves and the like are the parts that have the most nutrients among the Cudrania mulberry trees, and are low in calories, which is helpful for dieting and is effective in treating asthma, edema, arthritis, and constipation.

The kkujippong fruit, leaves and stems are preferably extracted in a weight ratio of 1: 2: 3 in order to improve the degree of preference and obtain a high yield, It contains a large amount of active ingredients such as aspartic acid, mortin, morin, vitamins B, B1, B2, vitamin C, and beta-carotene.

At this time, in order to prevent the deterioration of the active ingredients of the kkujippong fruit, leaves and stems and to improve the taste and aroma, it is good to extract the kkujippong fruits, leaves and stems at low temperature. At this time, it is good to extract the kkujippong fruit, leaves and stems at a temperature of 90 to 100 ° C. for 20 to 25 hours under reduced pressure to 0.05 to 0.08 MPa.

In addition, the plant mixture extract is to improve the taste and aroma of the kkujippong extract and to contain various active ingredients, and it is preferable to mix 20 to 30 parts by weight with respect to 100 parts by weight of the kkujippong extract.

The plant mixture extract is a mixture of red ginseng, suk rehmannia, jujube, cucumber, bokryeong, persimmon leaf, kudzu, acacia, dried ginger, hwangchil, thistle, purslane, plantain, licorice, ginseng vine and houttuynia cordata, followed by hot water extraction and concentration. It is good.

In particular, in order to improve the taste and aroma of the kkujippong extract, 50 to 55 parts by weight of red ginseng, 50 to 55 parts by weight of red ginseng, 50 to 55 parts by weight of jujube, 35 to 40 parts by weight of cucumber, 35 to 40 parts by weight of bokryeong, 35-40 parts by weight of persimmon leaves, 35-40 parts by weight of kudzu, 35-40 parts by weight of acacia, 20-25 parts by weight of dried ginger, 20-25 parts by weight of hwangchil, 15-20 parts by weight of thistle, 15-20 parts by weight of purslane, It is good to extract by mixing 15 to 20 parts by weight of plantain, 15 to 20 parts by weight of licorice, 15 to 20 parts by weight of hwansam vine, and 15 to 20 parts by weight of Hoseongcho.

In addition, it is good to further include usul, night gate, astragalus and cornus oil in the plant mixture extract to improve the taste and aroma by adding a sour taste to the kkujippong extract. In particular, the mixed plant extract is preferably extracted by further mixing 100 parts by weight of red rose, 15 to 20 parts by weight of usul, 15 to 20 parts by weight of night gate, 15 to 20 parts by weight of Astragalus, and 15 to 20 parts by weight of Cornus oil.

The plant mixture extract is preferably used after hot water extraction at 80 to 85 ° C. for 24 to 48 hours and then concentrated.

In this way, the prepared kkujippong beverage composition has the pharmacological efficacy of kkujippong, and the sensory properties for taste and aroma are improved, so that not only adults but also infants can drink it.

Next, the kkujippong beverage composition of the present invention will be described in detail with examples as follows, and the scope of the present invention is not limited to the following examples.

[Example 1]

The harvested kkujippong fruit, leaves and stems were washed, and the stems were cut to a length of about 50 cm. After putting the kkujippong fruit, leaves and stems in a vacuum tank of a vacuum low pressure extractor at a ratio of 1: 2: 3, extracting at a temperature of 95 ° C. for 24 hours in a reduced pressure of 0.07 MPa to obtain an extract of kkujippong.

And in a low-temperature concentrator, 100 parts by weight of red ginseng, 52 parts by weight of red ginseng, 52 parts by weight of jujube, 38 parts by weight of quince, 38 parts by weight of Bokryeong, 38 parts by weight of persimmon leaves, 38 parts by weight of kudzu, 38 parts by weight of acacia, 23 parts by weight of dried ginger, 23 parts by weight of Hwangchil, 18 parts by weight of thistle, 18 parts by weight of purslane, 18 parts by weight of plantain, 18 parts by weight of licorice, 18 parts by weight of ginseng vine and 18 parts by weight of Hoseongcho were added together with water, extracted at 85 ° C for 30 hours, and then 80 The mixture was concentrated by heating at °C for 96 hours to obtain a mixed plant extract.

25 parts by weight of the plant mixture extract was mixed with 100 parts by weight of the kkujippong extract to complete the kkujippong beverage composition of Example 1.

[Example 2]

A kkujippong extract was prepared in the same manner as in Example 1. And in a low-temperature condenser, 100 parts by weight of red ginseng, 52 parts by weight of rehmannia root, 52 parts by weight of jujube, 38 parts by weight of quince, 38 parts by weight of Bokryeong, 38 parts by weight of persimmon leaves, 38 parts by weight of kudzu, 38 parts by weight of acacia, 23 parts by weight of dried ginger, Hwangchil 23 parts by weight, thistle 18 parts by weight, purslane 18 parts by weight, plantain 18 parts by weight, licorice 18 parts by weight, ginseng vine 18 parts by weight, houttuynia cordata 18 parts by weight, hyusul 18 parts by weight, night gate 18 parts by weight, astragalus 18 parts by weight And 18 parts by weight of Cornus officinalis was added together with water, extracted at 85° C. for 30 hours, and concentrated by heating at 80° C. for 96 hours to obtain a mixed plant extract.

100 parts by weight of the kkujippong extract was mixed with 25 parts by weight of the plant mixture extract to complete the kkujippong beverage composition of Example 2.

[Sensory test]

A sensory test was conducted on the taste, aroma and color of the kkujippong beverage compositions of Examples 1 and 2, and the sensory test was performed on 10 adult males and 10 adult females for color, aroma, taste, texture and overall preference. was evaluated on a 5-point scale (1 point: very bad, 2: bad, 3: average, 4 points: good, 5 points: very good), and the results are shown in Table 1.

taste incense color full signage
Example 1

4.5
4.7
4.6
4.7
Example 2

4.8
4.8
4.7
4.8

As confirmed in Table 1, the kkujippong beverage compositions of Examples 1 and 2 were all highly evaluated with a sensory evaluation of 4.5 or more for taste. In particular, Example 2, which further contained wooseul, night gate, astragalus, and cornus oil, was evaluated very highly as 4.8 in sensory evaluation for taste and aroma.

Claims (5)

It is characterized in that it is composed of a mixed plant extract including red ginseng, sukjihwang, jujube, cucumber, bokryeong, persimmon leaf, kudzu, acacia, dried ginger, hwangchil, thistle, purslane, plantain, licorice, ginseng vine and eoseongcho Kkujippong beverage composition.
According to claim 1,
A kkujippong beverage composition, characterized in that 20 to 30 parts by weight of the plant mixture extract is included in 100 parts by weight of the kkujippong extract.
According to claim 2,
The plant mixture extract is 50 to 55 parts by weight of red ginseng, 50 to 55 parts by weight of red ginseng, 50 to 55 parts by weight of jujube, 35 to 40 parts by weight of cucumber, 35 to 40 parts by weight of Bokryeong, 35 to 40 parts by weight of persimmon leaves, and 35 to 40 parts by weight of kudzu 35-40 parts by weight of acacia, 20-25 parts by weight of healthy ginger, 20-25 parts by weight of hwangchil, 15-20 parts by weight of thistle, 15-20 parts by weight of purslane, 15-20 parts by weight of plantain, 15-20 parts by weight of licorice A kkujippong beverage composition characterized in that it is extracted by mixing 15 to 20 parts by weight of part, hwansam vine and 15 to 20 parts by weight of houttuynia cordata.
According to claim 2,
The plant mixture extract is kkujippong beverage composition, characterized in that it further comprises usul, night gate, astragalus and cornus oil.
According to claim 4,
The plant mixture extract is 50 to 55 parts by weight of red ginseng, 50 to 55 parts by weight of red ginseng, 50 to 55 parts by weight of jujube, 35 to 40 parts by weight of cucumber, 35 to 40 parts by weight of Bokryeong, 35 to 40 parts by weight of persimmon leaves, and 35 to 40 parts by weight of kudzu 35-40 parts by weight of acacia, 20-25 parts by weight of healthy ginger, 20-25 parts by weight of hwangchil, 15-20 parts by weight of thistle, 15-20 parts by weight of purslane, 15-20 parts by weight of plantain, 15-20 parts by weight of licorice Part, ginseng vine 15-20 parts by weight, Hoseongcho 15-20 parts by weight, Usul 15-20 parts by weight, Night gate 15-20 parts by weight, Astragalus 15-20 parts by weight, Cornus oil 15-20 parts by weight and extracted by mixing Kkujippong beverage composition to do.