KR860001353B1 - Method for manufacturing carbonic beverage - Google Patents

Method for manufacturing carbonic beverage Download PDF

Info

Publication number
KR860001353B1
KR860001353B1 KR1019840002432A KR840002432A KR860001353B1 KR 860001353 B1 KR860001353 B1 KR 860001353B1 KR 1019840002432 A KR1019840002432 A KR 1019840002432A KR 840002432 A KR840002432 A KR 840002432A KR 860001353 B1 KR860001353 B1 KR 860001353B1
Authority
KR
South Korea
Prior art keywords
water
ganoderma lucidum
mushroom
ext
heated
Prior art date
Application number
KR1019840002432A
Other languages
Korean (ko)
Other versions
KR850008443A (en
Inventor
김희중
Original Assignee
김희중
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김희중 filed Critical 김희중
Priority to KR1019840002432A priority Critical patent/KR860001353B1/en
Publication of KR850008443A publication Critical patent/KR850008443A/en
Application granted granted Critical
Publication of KR860001353B1 publication Critical patent/KR860001353B1/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/70—Vitamins
    • A23V2250/704—Vitamin B
    • A23V2250/7044—Vitamin B2
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A refreshing beverage was prepd. from a mushroom ext. First, 1 Kg Yong-ji mushroom [Ganoderma Lucidem(Fr) Karst! was crushed and heated at 60-120≰C for 2 hrs to give 70-80% of its ext. A mixt. contg. mushroom ext. and water (1:100) was mixed with sugar, organic acid, 0.01-0.08% malic acid, and vit. B2, and filtered. This mixt. was influxed with 0.4-1.8 g/cm2 CO2 at 4-5≰C, tightly closed in a container, and sterilized at 60-70≰C for 20-30 min. to give the final product.

Description

영지버섯을 이용한 청량음료의 제조법Preparation method of soft drink using Ganoderma lucidum

첨부도면은 본 발명에 사용되는 추출장치의 단면도.The accompanying drawings are cross-sectional views of the extraction apparatus used in the present invention.

본 발명은 영지버섯을 수증기로 가열함에 따라 생성되는 독특한 향효, 맛과 향기 및 그 색상을 이용하여 보건 건강성이 높고 또한, 기호성이 큰 청량감을 주는 탄산음료의 제조법에 관한 것이다.The present invention relates to a method for producing a carbonated beverage having a high health and high palatability by using the unique flavor, taste and fragrance and its color produced by heating Ganoderma lucidum with water vapor.

종래 청량음료인 과실류 및 맥아를 이용한 탄산음료 제품은 있었으나 이들을 모두 맛, 향, 독특한 생을 나게 하는 청량음료일 뿐, 옛부터 우리들의 약효음료로서 상당량 가정에서 애용되어 온 영지버섯은 다만 끓여서 마시는 정도이고, 이를 이용한 청량음료의 제조법에 대하여는 알려진 바 없다.Previously, there were carbonated beverage products using fruits and malts, which are soft drinks, but all of them are flavors, aromas, and soft drinks that give a unique life. It is not known how to prepare a soft drink using the same.

또한, 일본 등지에서 공지된 방법에 의하면, 영지버섯을 80°-120℃로 열수추출하는 방법이 공지되어 있었다.In addition, according to a method known in Japan, etc., a method of extracting hot water from Ganoderma lucidum at 80 ° -120 ° C has been known.

본 발명은 영지버섯을 세절분쇄하여 60°-120℃로 수증기로서 가열하여 약효 성분을 추출하고 좋은 향과 색상을 지닌 청량음료로서 가능한 점에 착안하여 우선 영지버섯이 함유하고 있는 성분 중 아미노산과 각종 효소성분을 유도추출하며 그 자체가 함유하고 있는 탄수화물과 감마 오리지놀(γ-oryzanol), 헥사니시트(Hexanicit), 알파-토코페롤(α-Tocopherol) 등과 설탕, 과당을 합하여 일종의 다당류 혼성복합물을 형성한 다음, 물을 첨가하고 여과하여 당 및 유기산을 적당량 첨가하고, 여기에 탄산가스를 주입시켜 밀봉, 살균하여 장기 저장이 가능케 한 다음 제품화하는 것으로, 무기염류, 영양성분의 추출효과가 높고 최종 음료의 침전을 방지할 수 있으며, 휘발성 지방산 냄새를 제거할 수 있는 특징이 있다.In the present invention, the Ganoderma lucidum is shredded and heated with water vapor at 60 ° -120 ° C. to extract the active ingredient, focusing on the possible use as a soft drink with good aroma and color. Induced extraction of enzyme and forms carbohydrate, gamma-orizanol, hexanicit, hexanicit, alpha-tocopherol and other sugars and fructose to form a polysaccharide hybrid complex Then, add water and filter to add an appropriate amount of sugar and organic acid, inject carbon dioxide gas, seal and sterilize it for long-term storage, and then commercialize it. Highly effective extraction of inorganic salts and nutrients, and final drink It can prevent the precipitation of volatile fatty acid odor is characterized.

이와같은 본 발명을 완성하기 위하여 영지버섯을 수증기로 가열하여 에키스액을 추출하는 장치는 첨부도면에 도시된 바와 같이 바닥과 외주연부를 가열코일부(2)로 구성한 가열수충전조(1)의 상측 중앙부에 원료 호울더망(4)을 가진 원료투입조(3)를 착설하고, 그 양측으로 관통연결시킨 증기관(5)을 중앙에 액추출관(8)의 삽착한 나선형상의 냉각관(7)을 착설하여서 되는 냉각부(6)의 액추출관(8)과 연결착설하고, 액추출관(8) 단부를 추출액수 거통(9)내에 위치하도록 구성하여서 되는 것이다.In order to complete the present invention, a device for extracting Ekis liquid by heating Ganoderma lucidum with water vapor includes a heating water filling tank (1) having a bottom and an outer periphery composed of a heating coil (2) as shown in the accompanying drawings. A spiral cooling tube 7 in which a raw material input tank 3 having a raw material holder network 4 is installed in the upper center portion, and a steam pipe 5 penetrated to both sides is inserted in the center of the liquid extraction pipe 8. Is connected to the liquid extraction pipe 8 of the cooling section 6 to be installed, and the end of the liquid extraction pipe 8 is located in the extraction liquid reservoir 9.

첨부도면 중 미설명부호 10은 냉각수 유입관, 11은 냉각수 유출관, 12는 가열수 공급관, 13은 액유출관을 각각 나타낸다.In the accompanying drawings, reference numeral 10 denotes a cooling water inlet tube, 11 a cooling water outlet tube, 12 a heating water supply tube, and 13 a liquid outlet tube.

즉, 세절분쇄한 영지버섯을 원료호울더망(4)에 담아서 원료투입조(3)내에 넣고, 가열코일부(2)에 의해 가열수충전조(1)의 물을 60°-120℃ 정도로 가열시키면, 가열된 물이 증기를 발생시키게 되는데, 이 가열수증기가 상승하면서 원료투입조(3)를 가열하고 일부는 원료투입조(3) 외주연의 통공(3-1)을 통하여 상승하면서 원료호울 더망(4)내의 영지버섯을 가열시켜 증기화시키는 것이다.That is, the shredded ganoderma lucidum is put in the raw material holder net 4 and placed in the raw material input tank 3, and the water of the heated water filling tank 1 is heated to about 60 ° -120 ° C by the heating coil part 2. When heated, the heated water generates steam. The heated water vapor rises to heat the raw material input tank 3 and a part of it rises through the through hole 3-1 of the outer periphery of the raw material input tank 3, It is to vaporize the Ganoderma lucidum in the hole the net (4) by heating.

그리고, 증기화된 영지버섯의 액은 증기관(5)을 통하여 냉각부(6)의 액추출관(8)을 통과하면서 냉각관(7)에 의하여 액화되어서 추출액수거통(9)에는 에키스액이 추출되게 되는 것이다.Then, the vaporized Ganoderma lucidum liquid is liquefied by the cooling tube 7 while passing through the liquid extraction tube 8 of the cooling unit 6 through the steam tube 5, and extract liquid is extracted into the extraction liquid container 9. It will be.

이러한 본 발명의 내용을 실시예에 의하여 더욱 구체적으로 설명하면 다음과 같다.When explaining the content of the present invention in more detail by the following examples.

[실시예]EXAMPLE

영지버섯[학명 : Ganoderma Lucidum(Fr) Karst, 적지(赤芝), 백지(白芝), 흑지(黑芝), 자지(紫芝), 황지(黃芝), 청지(靑芝)등]의 6종의 원료로 부터 충해물, 협잡물 등을 제거하고, 물에 잘 씻은 후 적당한 길이로 세절하에 분쇄기로 분쇄하며, 이를 에키스 추출기에 넣고 60-120℃로 2시간 내지 4시간 동안 수증기로 가열하여 고형량 1kg에서 추출액 70-80％ 정도로 에키스액을 추출한 후, 이 액과 물의 비율을 1 : 100 으로 하여 배합조에서 설탕, 유기산을 혼합하고, 필요에 따라서 과당 및 포도당을 사용하면서 pH를 조절하고 청량미를 더해주기 위하여 사과산 0.01-0.08％를 첨가하고 영양소가 되는 비타민 B2를 첨가시켜 여과한다.6 kinds of Ganoderma lucidum mushrooms (Science name: Ganoderma Lucidum (Fr) Karst, Red land, White paper, Black ground, Cock, Purple, Hwangji, Cheongji etc.) Remove impurities, contaminants, etc. from the raw materials of, and wash well in water, and then crushed in a grinder under a small length to a suitable length, put it in an ekis extractor and heated with steam at 60-120 ℃ for 2 to 4 hours Extract the Ekis liquid at about 70-80% of the extract at 1 kg of solids, and mix the sugar and organic acid in the mixing tank with the ratio of this solution and water at 1: 100. Adjust the pH while using fructose and glucose and adjust the pH as necessary. To add more, add 0.01-0.08% of malic acid and filter by adding nutrient vitamin B 2 .

즉, 여기에서 산류물질의 첨가로서는 유기산인 사과산과 구연산의 사용도 가능하지만, 치아에 미치는 영향과 인체건강 때문에 무기산류는 바람직하지 못하다.That is, the addition of acidic substances may also use organic acids, such as malic acid and citric acid, but inorganic acids are not preferred due to the effects on teeth and human health.

상기와 같이 조제한 액은 4°-5℃에서 0.4-1.8g/㎠ 가량의 탄산가스를 주입시킨후 밀봉하고 60°-70℃로 20-30분 정도 살균하여 제품화한다.The solution prepared as above is sealed after injecting about 0.4-1.8 g / cm 2 of carbon dioxide gas at 4 ° -5 ° C. and sterilized for 20-30 minutes at 60 ° -70 ° C. for commercialization.

본 발명에 의한 최종 음료의 특징은 휘발성 지방산 냄새가 없고 침전이 되지 않을 뿐만 아니라, 영양성분의 추출효과가 높은 효과가 있다.Features of the final beverage according to the present invention is not volatile fatty acid odor and do not precipitate, there is a high extraction effect of nutrients.

Claims (1)

영지버섯을 60°-120℃로 2시간 내지 4시간 동안 수증기로 가열하여 추출한 에키스에 통상의 방법과 같이 물을 혼합하고, 적당량의 유기산과 비타민 B2를 첨가하여 혼합하며, 여기에 탄산가스를 주입시키는 것을 특징으로 하는 영지버섯을 이용한 청량음료의 제조법.The Ganoderma lucidum mushroom is mixed with water in the ekis extracted by heating it at 60 ° -120 ° C. for 2 to 4 hours in the same manner as in the usual method, and an appropriate amount of organic acid and vitamin B 2 are added and mixed thereto. Method for preparing a soft drink using Ganoderma lucidum, characterized in that the injection.
KR1019840002432A 1984-05-04 1984-05-04 Method for manufacturing carbonic beverage KR860001353B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019840002432A KR860001353B1 (en) 1984-05-04 1984-05-04 Method for manufacturing carbonic beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019840002432A KR860001353B1 (en) 1984-05-04 1984-05-04 Method for manufacturing carbonic beverage

Publications (2)

Publication Number Publication Date
KR850008443A KR850008443A (en) 1985-12-18
KR860001353B1 true KR860001353B1 (en) 1986-09-16

Family

ID=19233744

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019840002432A KR860001353B1 (en) 1984-05-04 1984-05-04 Method for manufacturing carbonic beverage

Country Status (1)

Country Link
KR (1) KR860001353B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105325808A (en) * 2015-10-25 2016-02-17 林爱玉 Nutritional and healthy lignosus rhinoceros beverage

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105325808A (en) * 2015-10-25 2016-02-17 林爱玉 Nutritional and healthy lignosus rhinoceros beverage
CN105325808B (en) * 2015-10-25 2018-02-16 林爱玉 Polyporus rhinoceros cooke nutrient health-care beverage

Also Published As

Publication number Publication date
KR850008443A (en) 1985-12-18

Similar Documents

Publication Publication Date Title
CN102008069B (en) A kind of health care vinegar beverage and brewage process thereof
CN106307603A (en) Method for preparing Maillard reactant for cigarettes by taking natural plant extract as raw material
CN101161113B (en) Abstraction of pine nut oil, residual oil cake food after abstracting and its preparing method
CN102048167A (en) Additive of radiation-resistant functional beverage, and additive-containing barley green milk wine and tea beverage
CN105167036B (en) A kind of pomegranate juice and preparation method thereof
CN104824499A (en) Preparation method of jam containing wax apples
CN104997096A (en) Chinese fevervine sour soup beverage and preparation method thereof
KR100864941B1 (en) Making method for matured liqueur of incubated wild ginseng root by maturing in oak bottle
KR860001353B1 (en) Method for manufacturing carbonic beverage
KR101623540B1 (en) Liquefied tea with Dendropanax morbifera
CN111704974A (en) Making process of five-flavor gastrodia elata yellow wine with multiple health-care functions
CN102161944A (en) Method for preparing Kushui rose dry red wine
CN1036470C (en) Products made by mixed fermentation of mushroom and chinese herbal medicine and its method
KR920001744B1 (en) Producing method for liquor
KR101682770B1 (en) Production method of fermented Lycii Fructus and Schisandra Chinensis Baill juice by using Vitamin C
CN107593973A (en) A kind of passion fruit smears tea beverage and preparation method thereof
CN106957758A (en) A kind of brewing method of loquat wine
KR20000060080A (en) method for manufacture in drink
KR970009306B1 (en) Beverage material with extract of pine tree bud
CN110178913A (en) A kind of fat or oil composition
JPS6036746B2 (en) Health drink made from guava leaf extract
CN113736590B (en) Preparation method of turbid refined beer containing bamboo leaf flavone with bamboo leaf fragrance
KR860000124B1 (en) Method for manufacturing mushroom drink
KR880001818B1 (en) Process for producing alcoholic drink from paulewnia tree leaves
CN108157699B (en) Pseudo-ginseng polysaccharide beverage and preparation method thereof

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E902 Notification of reason for refusal
G160 Decision to publish patent application
O035 Opposition [patent]: request for opposition

Free format text: OPPOSITION NUMBER: 001986001238; OPPOSITION DATE: 19861115