KR880001879B1 - A process for healthy drink - Google Patents
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- KR880001879B1 KR880001879B1 KR8204078A KR820004078A KR880001879B1 KR 880001879 B1 KR880001879 B1 KR 880001879B1 KR 8204078 A KR8204078 A KR 8204078A KR 820004078 A KR820004078 A KR 820004078A KR 880001879 B1 KR880001879 B1 KR 880001879B1
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- 238000000034 method Methods 0.000 title description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 150000007524 organic acids Chemical class 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 3
- 238000007710 freezing Methods 0.000 claims abstract description 3
- 235000011511 Diospyros Nutrition 0.000 claims description 6
- 244000236655 Diospyros kaki Species 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 abstract 2
- 241001122767 Theaceae Species 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000006228 supernatant Substances 0.000 abstract 1
- 229910052732 germanium Inorganic materials 0.000 description 10
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 10
- 150000004676 glycans Chemical class 0.000 description 9
- 229920001282 polysaccharide Polymers 0.000 description 9
- 239000005017 polysaccharide Substances 0.000 description 9
- 235000003385 Diospyros ebenum Nutrition 0.000 description 8
- 244000157031 Diospyros malabarica Species 0.000 description 8
- 235000007901 Diospyros malabarica Nutrition 0.000 description 8
- 244000269722 Thea sinensis Species 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 235000013361 beverage Nutrition 0.000 description 4
- 241000233866 Fungi Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 150000002894 organic compounds Chemical class 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- -1 (地衣 類) Chemical class 0.000 description 1
- 241000609240 Ambelania acida Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001331845 Equus asinus x caballus Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 102000001253 Protein Kinase Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 210000000683 abdominal cavity Anatomy 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000009876 antimalignant effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000010905 bagasse Substances 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- 238000001990 intravenous administration Methods 0.000 description 1
- 229920006008 lipopolysaccharide Polymers 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 210000000822 natural killer cell Anatomy 0.000 description 1
- 230000001613 neoplastic effect Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229940027779 persimmon extract Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108060006633 protein kinase Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Classifications
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- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- 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)
- Mycology (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 말굽버섯과 버섯의 엑스와 인도 감차(甘茶)의 엑스로 이루어진 보건음료의 제조법에 관한 것이다.The present invention relates to a method for producing a health beverage consisting of the extract of horseshoe mushrooms and mushrooms and the extract of Indian persimmon tea.
종래의 건강식품 혹은 보건식품은 그의 유효성분의 약리학적 효과만을 강조하여 식품본래의 풍미의 추구를 소홀히 하고 있는 일이 너무나도 많다.Conventional health foods or health foods have neglected the pursuit of the original flavor by emphasizing only the pharmacological effects of the active ingredients.
본 발명자들은 말굽버섯과의 어떤종류의 버섯과 인도감차의 유효성분이용에 관하여 식품으로서의 풍미의 문제를 고려에 넣고 여러가지로 연구한 결과 본 발명을 달성한것이다.MEANS TO SOLVE THE PROBLEM The present inventors achieved this invention by taking into consideration the problem of the flavor as a food about the use of the active ingredient of some kind of mushrooms and Indian persimmons with horseshoe mushrooms, and achieved this invention.
본 발명은 말굽버섯과의 버섯과 인도감차를 원료로 한 버섯엑스와 인도감차엑스를 함유하는 보건음료의 제조법을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a method for producing a health beverage containing mushroom extract and Indian persimmon extract made from horseshoe mushrooms and Indian persimmon tea.
본 발명의 다른 목적은 유기화합물과 결합하고 있는 게르마늄(이하 유기게르마늄 이라고 약칭함)과 다당체(多糖體)를 함유하는 말굽버섯과의 버섯에서의 추출액과 유기 게르마늄을 함유한 인도감차에서의 추출액으로 이루어진 보건 음료를 제공하는데 있다.Another object of the present invention is an extract from a mushroom of horseshoe mushroom containing germanium (hereinafter abbreviated as organic germanium) and polysaccharide combined with an organic compound and an extract from indo persimmon containing organic germanium. To provide a health drink.
본 발명은 말굽버섯과의 버섯 또는 그 풍건물(風乾物)과 인도감차 또는 그 풍건물을 혼합하여 수배용적 이상의 물을 가하여 50-150℃의 온도에서 수분이상 추출처리하여 얻어진 용액에 유기산 등을 가하여 산성으로 하고 이것을 빙점보다도 높은 온도에서 또한 이 추출액이 부패하지 않는 온도, 바람직하기는 1℃의 온도에서 불용물이 생성이 끝날때까지 방치 한후 원심분리기에 의해서 불용물을 분리제거하여 용액을 병에 나누어 담아서 가열살균하고 마개를 밀봉하는 것을 특징으로 하는 보건음료의 제조법이다.The present invention is a mixture of horseshoe mushrooms, or its dry matter (wind), and indo persimmon or its dry matter, and added to the water more than several times the volume of the organic acid, etc. The solution is acidified and left at a temperature higher than the freezing point and at a temperature at which the extract does not rot, preferably at 1 ° C. until the insoluble is produced, and the insoluble is separated and removed by a centrifuge. Divided into heat sterilization and sealing method is a manufacturing method of health drinks.
본 발명에 있어서 얻어진 제품은 그대로 음료용으로 제공될 수 있는 것이다.The product obtained in the present invention can be provided as it is for drinks.
본 발명에 있어서 담자(擔子)균류기와버섯과(말굽버섯과의 일종)의 버섯이란 경구투여에 의해서 인간을 위시하여 동물에 항암작용을 비롯하여 여러가지의 생리활성작용을 나타낸다는 것이 전승(傳承) 혹은 과학적으로 증명되고 있는 다당체나 유기 게르마늄을 함유하고 있는 것을 뜻하고 있는 것이며, 예컨데 기와버섯이나 만년 버섯(영자모균류에 속하는 버섯)등이 대표적인 것이다.In the present invention, the mushrooms of mule fungi and mushrooms (a kind of horseshoe fungi) are orally administered to humans, including anticancer activity and various physiologically active effects on animals. This means that it contains polysaccharides and organic germanium that have been scientifically proven. For example, tiled mushrooms and perennial mushrooms (mushrooms belonging to the English germ) are representative.
일반적으로 생체의 면역계(系)를 자극하여 항암작용을 비롯하여 여러가지의 생리활성작용을 나타내는 다당체는 각종의 식물에서 분리된 헤미 셀룰로오스 화분(畵분分), 소죽, 균류, 바가스(bagasse), 지의류(地衣類)등의 다당체, 효모 및 세균에서의 리포 다당체등을 들수 있다.In general, polysaccharides that stimulate the immune system of the living body and exhibit various physiological activities including anticancer activity are hemi cellulose pollen isolated from various plants, beef, fungus, bagasse and lichens. Polysaccharides such as (地衣 類), lipopolysaccharides in yeast and bacteria.
그러나 이들의 다당체는 복강(腹腔)내 또는 정맥내등에 대한 주사에 의해서만 효과를 나타내는 것이기 때문에 식품으로서는 사용되기 어려운 것이지만 말굽버섯과의 기와버섯(일명 구름버섯)이나 만년버섯 등의 다당체는 경구투여에 의해서도 유효성을 발휘하는 특징을 가지고 있다. 더우기 그들의 다당체는 투여루우트에 관계없이 특성은 없고 따라서 보건식품으로서 취급하기에는 적합한 것이다.However, since these polysaccharides are effective only by injection into the abdominal cavity or intravenous, it is difficult to use them as foods, but polysaccharides such as horseshoe mushrooms (aka cloud mushrooms) and perennial mushrooms can be used for oral administration. It also has the characteristics of being effective. Moreover, their polysaccharides have no characteristics regardless of the route of administration and are therefore suitable for handling as a health food.
범의 귀과에 속하는 인도감차는 당뇨병의 치료에 유효한 민간약으로서 뿐만 아니라 음력 4월 8일의 관불회(灌佛會)에 음료용으로 사용하는 감차의 원료로서 널리 알려져 있는 것이며, 유기 게르마늄을 풍부하게 함유하고 있는 식물의 하나이다.Indian persimmon tea, belonging to the family of the genus, is widely known as a raw material of persimmon tea used for beverages in the Chinese Buddhist monk's banquet on April 8 in the lunar calendar, and contains abundant organic germanium. It is one of the plants.
유기 게르마늄은 경구투여라도 혈중(血中)에 인터페론을 유발하고 매크로페이지(macrophage)나 NK세포를 활성화하여 항악성 신생물 효과를 발휘한다. 더우기 유기 게르마늄은 암세포가 지니고 있는 강력한 어떤 종류의 프로테인ㆍ카이네이스(proteinㆍkinase)를 불활성으로 하는 작용이 있다.Organic germanium exerts anti-malignant neoplastic effects by inducing interferon in the blood and activating macrophage or NK cells even when administered orally. Moreover, organic germanium has the effect of inactivating certain kinds of powerful protein kinases that cancer cells possess.
구라파의 어떠한 선진국도 일찌기 경험한 일이 없는 초도(超度)고령화사회를 향해 가고 있는 일본에 있어서는 죽을때까지 건강하게 일할려고 하는 노인 혹은 일본인의 의사를 등진 다시말하면 지방재정의 50%이상이나 점하는 의료비의 절감 및 의사로 부터 소외당한 사람들 등때문에 전승 또는 생체에 대한 유효성이 과학적으로 입증되어 있는 기와버섯이나 만년버섯등의 다당체와 유기게르마늄과 인도 감차의 유기 게르마늄의 생리활성작용을 목적으로 한 풍미있는 보건음료를 만드는 일은 매우 사회의 욕구와 합치하는 것이다.In Japan, where any developed country in Europe is heading for an early aging society where it has never experienced an old man or a Japanese doctor who wants to work healthy until his death, that is, it accounts for more than 50% of local finance. Flavors aimed at the physiological activity of polysaccharides, such as tiled mushrooms and perennial mushrooms, and organic germanium, and organic germanium in Indian persimmons Making healthy health drinks is very consistent with the needs of society.
본 발명자들은 그와 같은 보건음료를 여러가지로 검토하여 말굽버섯종류의 버섯과 인도감차를 주원료로 하여 특수한 추출처리방법을 가하고 다시 유기산등 혹은 가할 수 있는 벌꿀, 흑사탕등의 감미원료등을 사용하여 풍미있는 보건음료의 발명에 성공하였다.The present inventors examined the health beverages in various ways, and added a special extraction treatment method using horseshoe mushrooms and Indian persimmon tea as main ingredients, and again using organic acids or sweet ingredients such as honey, black candy, etc. Successfully invented a health drink.
또 말굽버섯과의 버섯과 인도감차의 혼합물에서의 추출액은 원료에 수배 용적의 물을 가하여 50-150℃에서 가열하고 수분이상의 시간에서 추출처리하여 얻어진 것으로서 각각의 원료에 함유되어 있는 다당체나 유기 게르마늄을 풍부하게 함유하는 추출액이다.The extract from the mixture of horseshoe mushrooms and Indian persimmon tea was obtained by adding several times the volume of water to the raw materials, heating them at 50-150 ° C, and extracting them for more than a few minutes.The polysaccharides or organic germanium contained in each raw material It is an extract containing abundantly.
그 추출액에 유기산등을 가하여 교반하고 다시 저온에서 장시간 방치하면 불용물은 증가하여 성숙한다.When an organic acid or the like is added to the extract and stirred, the mixture is left for a long time at low temperature to increase insoluble matters and mature.
불오물은 담백질을 비롯하여 유기화합물등이며 그것들을 다음 공정의 원심분리, 예컨데 8000-20000r.p.m.의 샤아프레스형 원심기에 의해 용이하게 제거할 수가 있다. 얻어진 광택이 있는 붉은기가 간 맑은 황갈색의 추출액을 그대로 혹은 농축기에 의해서 적당한 농도로 농축하여 일정량의 병에 넣어서 가열살균을 하여 마개를 밀봉하여 제품으로 한다.The dirt is an organic compound, such as protein, and they can be easily removed by centrifugation in the following process, for example, a CHARESPRESS type centrifuge of 8000-20000r.p.m. The resulting bright yellowish brown extract is concentrated as it is or by a concentrator to a suitable concentration and put into a certain amount of bottles by heat sterilization to seal the cap.
다음 본 발명의 실시예를 기재한다.Next, examples of the present invention are described.
1. 기와버섯의 풍건물 1kg과 인도감차의 풍건물 1kg을 혼합하고 물 10ℓ를 가하여 교반하면서 60℃에서 10시간 가온하고 여포(濾布)로 추출액과 잔사로 분리하여 7ℓ의 추출액을 얻었다.1. Mix 1kg of the air dried vinegar and 1kg of the dried persimmon tea, add 10ℓ of water and warm it at 60 ° C for 10 hours while stirring. The extract was separated into follicle extract and residue to obtain 7ℓ of extract.
잔사를 3ℓ의 물로 세척하고 세척액을 추출액과 합쳐 합계 10ℓ로 하였다. 10ℓ의 추출액에 구연산 분말 50㎏을 가하여 교반용해하고 1℃의 빙실에서 하루밤을 방치하여 불용물을 생성, 성숙시켰다. 이것을 원심분리기로 분리하여 불용물을 제거하였다. 이 10ℓ의 추출액을 1ℓ의 갈색병 10개로 나누어 담고 85℃에서 30분간 가온 살균하여 마개를 밀봉하여 제품을 얻었다.The residue was washed with 3 liters of water and the washings were combined with the extract to give a total of 10 liters. 50 kg of citric acid powder was added to 10 L of the extract, and the mixture was dissolved and stirred. The mixture was left overnight in an ice chamber at 1 ° C. to produce an insoluble matter and to mature. This was separated by centrifuge to remove insolubles. This 10 L extract was divided into 10 1 L brown bottles, warmed and sterilized at 85 ° C. for 30 minutes, and a stopper was sealed to obtain a product.
2. 만년버섯의 풍건물 1.5㎏과 인도감차의 풍건물 0.5㎏을 혼합하여, 물 30ℓ를 가하여 교반하면서 80℃에서 3시간 가온하고 여포로 추출액과 잔사로 분리하여 27ℓ의 추출액을 얻었다. 잔사를 3ℓ의 물로 세척하여 세척액을 추출액과 합쳐 합계 30ℓ로 하였다. 추출액을 농축기로 3분의 1까지 농축하여 ℓ-아스크르빈산 분말 20g, 구연산분말20g, 및 호박산 20g을 가하여 교반, 용해하고 3℃의 빙실에서 1주야 방지하여 불용물을 생성, 성숙시켰다.2. 1.5 kg of the dried mushrooms and 0.5 kg of the dried persimmon tea were mixed, 30 liters of water was added thereto, and the mixture was warmed at 80 ° C. for 3 hours with stirring. The residue was washed with 3 liters of water and the washings were combined with the extract to give a total of 30 liters. The extract was concentrated to a third by a concentrator, and 20 g of l-ascorbic acid powder, 20 g of citric acid powder, and 20 g of succinic acid were added to the mixture, stirred and dissolved, and prevented for one day and night in an ice room at 3 ° C to generate and mature an insoluble matter.
이것을 원심분리기로 분리, 불용물을 제거하였다. 얻어진 10ℓ의 추출액에 2㎏의 벌꿀을 가하여 교반, 용해하였다. 이 액을 900cc의 병에 나누어 담고 90℃에서 15분간 가열살균하여 마개를 밀봉하여 제품을 얻었다.This was separated by centrifugation to remove insolubles. 2 kg of honey was added to the obtained 10 liter extract and stirred and dissolved. The solution was divided into 900cc bottles, heat sterilized at 90 ° C. for 15 minutes, and a stopper was sealed to obtain a product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR8204078A KR880001879B1 (en) | 1982-09-09 | 1982-09-09 | A process for healthy drink |
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| KR8204078A KR880001879B1 (en) | 1982-09-09 | 1982-09-09 | A process for healthy drink |
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| KR880001879B1 true KR880001879B1 (en) | 1988-09-27 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005029977A1 (en) * | 2003-10-02 | 2005-04-07 | Yong Dal Shin | Beverage and food which contain the extract of fomes fomentarius |
| KR100556090B1 (en) * | 2004-06-30 | 2006-03-07 | 장영자 | The method preparing for a sweet drink made from fermented rice |
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1982
- 1982-09-09 KR KR8204078A patent/KR880001879B1/en active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005029977A1 (en) * | 2003-10-02 | 2005-04-07 | Yong Dal Shin | Beverage and food which contain the extract of fomes fomentarius |
| KR100556090B1 (en) * | 2004-06-30 | 2006-03-07 | 장영자 | The method preparing for a sweet drink made from fermented rice |
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| Publication number | Publication date |
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| KR840001257A (en) | 1984-04-30 |
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