KR890001564B1 - A process for the production of a stabilized ginseng drink - Google Patents

Abstract

A method of the production of a stabilized ginseng drink without precipitation comprises (a) dissolving and mixing 50, 100, 200g of cyclodextrin mixtures in 500ml of refined mater; (b) dissolving 34g of ginseng in 100ml of refined water, adding solution containing ginseng, and mixing for 3hr; (c) separately adding 840g of white sugar and 10g of honey to 5 liter of refined water, heating mxitures to 95≰C and cooling to 70≰C; (d) adding solution (c) to 2g of sodium glutamate, 27g of citrate, 2g of sodium citrate, 6g of sodium benzoate, and solubilizing with mix; (e) adding vitamines and amino acids and solubilizing with mix; (f) adding ginseng ext. and cyclodextrin mixture to solution (e) and mixting.

Description

Method of manufacturing stabilized ginseng drink

The present name relates to a method for preparing a stabilized ginseng drink that can prevent precipitation. Korean ginseng has been used in the East for thousands of years as a special product of Korea, and it is getting more attention as it is scientifically proved that it has excellent pharmacological effect. Today, not only in the field of oriental medicine but also as a natural health food, Ginseng tea, ginseng powder, ginseng wine, etc. are actively marketed besides ginseng tea and ginseng drink, which have already been tasted.

Ginseng soft drinks, which is a double ginseng soft drink, are taking advantage as a product by being convenient to drink. However, in ginseng-added liquids, turbidity occurs during long-term storage and distribution due to various factors such as the interaction of ginseng with other additives and the pH of the solution. It is decreasing.

Inhibition of sediment formation or pre-removal of sediment-producible substances that deteriorate the value of such commodities has been attempted in terms of biological, chemical and physical aspects, but no groundbreaking method has yet been developed. Microfiltration, ultracentrifugation, low temperature, filtration, and the like are methods for removing precipitates in advance. This method is not only economical because the manufacturing process is complicated but also the process time is long. In addition to sedimentation of the fine particles of the precipitate, as a phenomenon due to a chemical reaction, precipitation may be generated, and thus, it is impossible to remove a substance capable of pre-sedimentation. And although there is a difference in degree, the ginseng drink prepared through this process will eventually generate a precipitate over time.

Therefore, the present invention provides a stable ginseng drink manufacturing method that does not occur during storage and distribution period by delaying the generation of precipitate by the additive material without removing the precipitable material in advance to increase the quality in an easy way There is a purpose.

In general, ginseng drink is formulated by ginseng as the main raw material, vitamin group, amino acid group, sweetening agent, copulation agent, stabilizer, preservatives, etc., and then liquid or bottle packaging.

Ginseng extracts ginseng using a mixture of water and ethanol, and the extract is used as it is or as an extract. It is mainly used as a liquid extract phase in medicine. According to the method of extract or fluid extract used, the degree of precipitation generation of ginseng drinks is different and also depends on the additives added. However, in all products, precipitation is generated during distribution or storage.

As an additive, riboflavin, pyridoxine hydrochloride, chiamine hydrochloride, nicotinic acid amide, calcium pantothenate, etc. belonging to the vitamin B group are mainly used, and there are also preparations containing vitamins and C.

Amino acids are mainly L-phenylalanine, L-threonine, L-lysine hydrochloride, L-isoleucine, etc. belonging to the essential amino acid. In addition, citric acid and sodium citrate, malic acid and sweetener as white acid, glucose, fructose and isomerization Sugar, honey, sodium saccharin, sodium glutermine, inositol, sodium chloride as a mating agent, sodium benzoate as a preservative, methylparabine, furoparaparaben, ethanol as a solvent, and several other additives as raw materials. In particular, herbal medicines such as Gojija, Hwangjeong, Yin Yang Kwak, Donggai, White Sea, Shou McMun-Dong, and Schisandra chinensis, which have the effect of Jayang River other than Ginseng, are used together with ginseng.

The present invention is characterized in that the cyclodextrin is used to increase the stability against precipitation production in ginseng drink production.

Cyclodextrins were discovered about 100 years ago, but these products are being developed for use in the pharmaceutical and food sectors in recent years due to the industrial mass production possible in Japan. (Japanese Chemical Economy, published August 8, 1985). Cyclodextrin was also designated as a natural food additive by the Ministry of Health, Food and Welfare of Japan in 1976, and two kinds of beta-cyclodextrin and cyclodextrin mixture (20% total cyclodextrin content as alpha, beta, and gamma mixture). In 1983, alpha and beta-cyclodextrin were designated by the Japan Ministry of Health and Welfare Division as a pharmaceutical ingredient specification for defense. In Korea, a beta-cyclodextrin and cyclodextrin mixture was approved as a food additive in 1985.

The use of cyclodextrins known to date is widely used in medicines and foods.In medicines, the inclusions of beta-cyclodextrins in the reaction between the drug and the drug are mainly used for reducing side effects, sustaining drug efficacy, and increasing stability. It is used. However, the beta-cyclodextrin is used in the food field, but the cyclodextrin mixture is often used because of its high price. The purpose of the cyclodextrin is to be used as an unstable additive or component such as flavorings, spices, and pigments, as a stabilizing agent, natural emulsifier, and high odor masking agent. Cyclodextrins have a comprehensive set of properties. In fact, many food additives have their own characteristics, so having the properties of emulsifiers, sweeteners, stabilizers, and weight excipients simultaneously is an advantage of cyclodextrins.

The present invention is to produce a high quality ginseng drink by applying a low-cost cyclodextrin mixture in the ginseng drink in the cyclodextrin having such characteristics to increase the stability to the precipitation production during long-term storage.

Ginseng-cyclodextrin mixture is prepared by reacting cyclodextrin mixture with ginseng extract or extracts such as ginseng oil to produce ginseng drink or cyclodextrin mixture in the compounding process, followed by inclusion reaction This is to stabilize the.

The manufacturing method of such ginseng drink is described by the process as follows.

Method 1

Manufacturing process of ginseng extract: 30-70% alcohol of 3-8 times the weight of ginseng is added to the slices by washing with raw ginseng, and prepared in the state of the liquid extract or extract by the usual method.

Encapsulation reaction process of ginseng extract or ginseng liquid extract and cyclodextrin mixture: Add 2 liters of purified water to about 100 grams of cyclodextrin mixture and stir for 30 minutes to dissolve the ginseng flow corresponding to 500-1000 grams of ginseng at the temperature below 70 ° Add an agis or ginseng extract and react with stirring for 30 minutes-3 hours to prepare a clathrate compound. In this process, the wider range of ginseng equivalent is extracted with solvents with lower alcohol content, and more polymers such as starch and pectin are extracted.In this case, the amount of cyclodextrin mixture is extracted with solvent with high alcohol content. This is because it requires excessive amounts.

Compounding Process:

According to the conventional mixing process, sweeteners such as white sugar and isomerized sugar are added to the mixing tank, and after stirring and melting, acidic agents such as citric acid, sodium citrate, and malic acid are dissolved, and the total capacity is adjusted with purified water by adding vitamins, amino acids, preservatives and ethanol. .

Method 2

Manufacturing process of ginseng extract: same as Method 1. Formulation and inclusion reaction process: According to the conventional formulation, sweetener, acidulant, vitamin, amino acid, preservative, copulation agent, ginseng extract or ginseng fluid extract are mixed in order and 0.1-2% of body volume The cyclodextrin mixture was added and stirred for 30 minutes to 5 hours to allow inclusion reaction. In this case, the compounding order may be determined according to the work process characteristics.

As attempts to prevent precipitation generation, attempts have been made to add surfactants as stabilizers, to decompose precipitates using enzymes, to separate ultracentrifugation of extract solutions, to filter ultrafine particles, to remove precipitated precipitates, and to exchange ionized water. Gina columns have been reviewed for separation, or none have been properly used in the formulation. Although these methods had some effect, they were uneconomic at first. In addition, ginseng drink is a medicine and health food, and also has the characteristics of palatability such as soft drinks, so above all taste and smell, it is necessary to maintain the unique taste and aroma of ginseng unique At the same time, no method has been developed to maintain these characteristics.

In this respect, the cyclonedextrin mixtures in the present invention can be used to prevent the formation of precipitates for a significant period of time without changing taste and flavor.

The effect of delaying precipitation production of the present invention was clearly demonstrated in the following examples.

Example 1

Of prescription 100 ml

Ginseng Liquid Extract 450 mg

Wolfberry Goji Extract 150 mg

Riboflavin 2 mg

3 mg of pyridoxine hydrochloride

Nicotinamide 10 mg

10 mg calcium pantothenate

30 mg caffeine

300 mg of citric acid

80 mg sodium citrate

9 grams per bag

2 grams of glucose

20 mg sodium chloride

50 mg sodium glutamate

60 mg sodium benzoate

Ethanol 1.2 ml

Cyclodextrin mixture 100 mg (300, 500 mg)

Purified water

Method of manufacture:

1) Dissolve 10 grams and 30 grams of cyclodextrin mixture in 500 milliliters of purified water and stir.

2) Add 45 grams of ginseng liquid extract extracted with 70% ethanol solvent at room temperature and stir for 3 hours. As a control, only ginseng fluid extract without cyclodextrin mixture is prepared.

3) Separately, add 900 liters of white sugar, 200 grams of glucose, and 3 grams of caffeine, and add 5 liters of purified water to 95 °.

4) Add 30 grams of citric acid, 8 grams of sodium citrate, 2 grams of sodium chloride, 5 grams of sodium glutamate, and 6 grams of sodium benzoate to the solution of 3, and dissolve it under stirring.

5) Subsequently, 15 grams of goji berry flow extract, 200 milligrams of riboflavin, 300 milligrams of pyridoxine hydrochloride, 1 gram of nicotinic acid amide, and 1 gram of calcium pantothenate are added and dissolved by stirring.

6) Add the clathrate of the ginseng flow extract cyclodextrin mixture of 2 to the solution of 5, thoroughly stir, add ethanol, and then add purified water to adjust the total volume to 10 liters. To the control value, add only ginseng fluid extract and ethanol purified water to 10 liters.

Stability Experiment:

The four kinds of ginseng drinks prepared as described above were stored in an incubator at room temperature and 40 ° to carry out the change over time according to the precipitation production, and the results as shown in Table 1 and Table 2 were obtained.

TABLE 1

Changes over time at room temperature

-: No precipitation, ±: slight precipitation when observed closely with the naked eye, +: completely precipitated with the naked eye, ++: significant amount of precipitation.

TABLE 2

Change over time at 40 °

As shown in Tables 1 and 2, the control and unused cyclodextrin mixtures at room temperature 40 ° can be seen that there is a significant difference in the stability of the precipitate product. In particular, when 500 mg was used, precipitation could not be confirmed even after 40 months at 80 ° and 18 months at room temperature.

Example 2

Prescription: A prescription was carried out in the same manner as in Example 1.

Method of manufacture:

1) Add 900 grams of white sugar, 200 grams of glucose and caffeine to 5 liters of purified water, raise it to 95 °, dissolve it, cool it slowly, and lower the temperature to 70 °.

2) 30 grams of citric acid, 8 grams of sodium citrate, 2 grams of sodium chloride, 52 grams of sodium glutamate, and 6 grams of sodium benzoate are added to the solution of 1 and stirred to dissolve.

3) Subsequently, add 15 grams of Goji berry fluid extract, 200 milligrams of riboflavin, 300 milligrams of pyridoxine hydrochloride, 1 gram of nicotinic acid amide, and 1 gram of calcium pantothenate.

4) Cyclodextrin mixtures 10 grams, 390 grams hemp and 50 grams were dissolved in 3 solutions, respectively, without adding the cyclodextrin mixture to the control.

5) Add 45 grams of ginseng liquid extract extracted with 70% ethanol solvent to 4 dropwise and stir for 3 hours, and then add ethanol and purified water to make 10 liters total volume.

Stability Experiment:

The four kinds of ginseng drinks prepared as described above were stored in a 40 ° incubator for 80 days, and the number of days before the precipitation was visually measured was measured every 5 days, and the control value without the cyclodextrin mixture was used. For 15 days, 100 mg was used for 35 days and 300 mg was used for 60 days, and 500 mg was used to form precipitates after 80 days.

Example 3

Prescription

The same cyclodextrin mixture as in Example 1 was used at 300 mg, and was not used for the control.

Method of manufacture:

The process was carried out in the same manner as in Example 1, except that the reaction temperature between the ginseng fluid extract and the cyclodextrin mixture in 2 was different at 10 °, 30 °, 50 °, 70 °, and 90 °, respectively.

Stability Experiment:

The five kinds of ginseng drinks prepared as described above were stored in a 40 ° incubator and stored for 80 days, and the number of days before the precipitation was visually measured was measured at 5 days intervals. The control value without using the cyclodextrin mixture was measured. In 15 days, 75 days for reaction at 10 °, 70 days for 30 °, 75 days for 50 °, 65 days for 70 ° and 45 days for 70 °, respectively. As a result, there was no significant difference below 70 °, and precipitation was 1.56 times faster than 90 ° below 90 °. However, about three times longer than the control without the cyclodextrin mixture.

Example 4

Of prescription 10 milliliters

Ginseng Extract 340 mg

54 mg of vitamin C

Vitamin B ₂ 1.5 mg

2.4 mg of vitamin B ₆

Nicotinic Acid Amide 5 mg

L-teteonine 2.4 mg

1.2 mg of L-Isoleucine

2.4 mg of L-phenylalanine

1.2 mg L-lysine hydrochloride

8.4 grams per bag

Iseonghwa Party 6.0 grams

100 mg honey

20 mg of sodium glutamate

270 mg of citric acid

80 mg sodium nitrate

60 mg sodium benzoate

Cyclodextrin Mix 500 mg (1 g, 2 g)

Purified water

Method of manufacture:

1) Dissolve in 50 grams of cyclodextrin mixture, 200 grams of 100 grams, and 500 milliliters of purified water and stir.

2) Here, 34 grams of ginseng extract with a solid content of about 70% is dissolved in 100 milliliters of purified water and slowly added dropwise to the solution of 1, followed by stirring for 3 hours. As a control, prepare a ginseng extract without using the cyclodextrin mixture.

3) Separately, add 840 grams per bag, 600 grams of isomerized sugar and 10 grams of honey to 5 liters of purified water, warm it up to 95 °, cool it slowly, and slowly cool it to 700 °.

4) Solution of 3 Add 2 grams of sodium glutamate, 27 grams of citric acid, 8 grams of sodium citrate, and 6 grams of sodium benzoate, and dissolve by stirring.

5) Continue to 150 mg of Vitamin B ₂ , 240 mg of Vitamin B ₆ , 500 mg of Nicotinamide, 5.4 Grams of Vitamin C, 240 mg of L-Trenion, 120 mg of L-Isoleucine, 240 mg of L-Phenylalanine Gram and 120 mg of L-lysine trisulfate were added and dissolved by stirring.

6) Add the clathrate compound of 2 ginseng extract and cyclodextrin mixture to 5 solution and stir thoroughly to adjust the total volume to 10 liters. To the control value, add only ginseng extract and purified water to 10 liters.

Stability Experiment:

The four kinds of ginseng drinks prepared as described above were stored in a 40 ° incubator and observed for 80 days, and the number of days before the precipitation was visually measured was measured every 5 days. The control value was 10 days for the cyclodextrin mixture 500 The formation of precipitate was confirmed after 25 days using the gramgram, 50 days using the 1 gram and 70 days using the 2 gram. Separately stored at room temperature, the result was confirmed at 4 months at room temperature, 12 months when using 2 grams, 18 months when using 1 gram, 18 months when using 2 grams, very little was confirmed after 18 months.

Example 5

Prescription: A prescription was carried out in the same manner as in Example 4.

Method of manufacture:

1) Add 5 liters of purified water to 840 grams per bag, 600 grams of isomerized sugar and 10 grams of honey, and raise to 95 °.

2) To the solution of 1, add 2 grams of sodium glutamate, 27 grams of citric acid, 8 grams of sodium citrate, and 6 grams of sodium benzoate and dissolve it under stirring.

3) 150 mg of vitamin B ₂ , 240 mg of vitamin B ₆ , 500 mg of nicotinamide, 5.4 grams of vitamin C, 240 mg of L-threonine, 120 mg of L-isoleucine, 240 mg of L-phenylalanine, 12 milligrams of L-lysine hydrochloride was dissolved and dissolved by stirring.

4) 50 grams, 100 grams and 200 grams of cyclodextrin mixture were dissolved in 8 solutions. No control is added to the cyclodextrin mixture.

5) Solid content Approximately 70% of ginseng extract 34 grams is dissolved in about 100 milliliters of purified water, and slowly added dropwise to the solution, stirred for 3 hours, followed by inclusion reaction.

Stability Experiment:

The four kinds of ginseng drinks prepared as described above were stored in a 40 ° incubator and observed for 80 days, and the number of days before the precipitation was visually measured was measured at 5 day intervals. As a result, the cyclodextrin mixture was 10 days. Sedimentation was observed after 25 days of use of 500 mm, 45 days of use of 1 gram, and 60 days of use of 2 grams.

Example 6

Of prescription 100 ml

Ginseng Liquid Extract 450 mg

Wolfberry Goji Extract 100 mg

100 mg of Dongguk Liquid Extract

Eumyang Kwak Liquid Extract 60mg

Riboflavin 3 milligrams

2 mg of pyridoxine hydrochloride

Nicotinic Acid Amide 10 mg

15 grams per bag

500 mg honey

220 mg of citric acid

33 mg sodium citrate

Methylparaben 16 mg

Puropilaben 4 milligrams

Ethanol 1.2 ml

Cyclodextrin mixture 200 mg (400 mg, 800 mg)

Proper amount of water

Method of manufacture:

1) 20 grams, 40 grams and 80 grams of cyclodextrin mixture were dissolved in 500 ml of purified water and stirred.

2) Add 45 grams of ginseng fluid extract extracted with 35% ethanol to the solvent at room temperature and stir for 3 hours. As a control, ginseng liquid extract without cyclodextrin mixture was prepared.

3) Separately, add 5 liters of purified water to 1500 grams per bag and 50 grams of honey.

4) Add 22 grams of citric acid, 3.3 grams of sodium citrate, 300 milligrams of riboflavin, 200 milligrams of pyridoxine hydrochloride, and 1 gram of nicotinic acid amide. Add 10 grams of Angelica donggi extract and 6 grams of Yinyanggok extract and stir.

5) Add the clathrate compound of the ginseng flow extract and cyclodextrin mixture of 2 to the solution of 4 and stir sufficiently. Only the ginseng liquid extract is added to the control.

6) Add 1.6 grams of methyl paraben and 400 milligrams of furopilaben to ethanol, dissolve in 5, and add purified water to make 10 liters.

Stability Experiment:

The four kinds of ginseng drinks prepared as described above were stored at 40 ° incubator for 80 days and measured at 5 days intervals until the precipitation was visually observed. As a result, 200 mg of cyclodextrin was used for 10 days. Sedimentation was confirmed after 50 days when using 400 mg for 30 days and 75 days after using 800 mg.

Example 7

Prescription: A prescription was carried out in the same manner as in Example 6.

Method of manufacture:

1) Add 1500 grams per bag and 50 grams of honey to 5 liters of purified water, dissolve it at 95 °, and cool it slowly to 70 °.

2) 22 grams of citric acid, 3.3 grams of sodium citrate, 300 milligrams of riboflavin, 200 milligrams of pyridoxine hydrochloride, and 1 gram of nicotinic acid were added to the solution of 1 to dissolve the stirring reaction.

3) 20 grams, 40 grams and 80 grams of cyclodextrin mixture are dissolved in 2 solutions by stirring. No control is added to the cyclodextrin mixture.

4) Add 10 grams of Angelica ginseng extract, 10 grams of Goji berry extract, and 6 grams of Eumyanggok extract, and slowly add 45 grams of ginseng flow extract and stir for 3 hours.

5) Add 1.6 grams of methylparaben and 400 milligrams of furoparaparaben to ethanol, dissolve it in 4 solution, stir and adjust the volume to 10 liters with purified water.

Stability Experiment:

The four kinds of ginseng drinks prepared as described above were stored in an incubator at 40 ° and observed for 80 days. The number of days before the precipitation was visually measured was measured every 5 days. Precipitation was observed after 25 days with 200 mg of the mixture, 40 days with 400 mg, and 60 days with 800 mg.

Claims (5)

A method for producing a stable ginseng drink in which the cyclodextrin mixture is enclosed with 0.05-5% of ginseng extract and other ginseng drink components in the preparation of ginseng drink, which significantly delays the rate of precipitation of ginseng and other pharmacological components. The method of claim 1 wherein the reaction is carried out at 70 ° C. or less. The method of claim 1, wherein the imsam drink component is added to the aqueous solution of cyclodextrin mixture. The method of claim 1, wherein the cyclodextrin is added after preparing ginseng drink by a conventional method. The method of claim 1, wherein the cyclodextrin mixture is added during the ginseng drink manufacturing process.