KR910002352A - Manufacturing method of red ginseng coffee tea - Google Patents

Manufacturing method of red ginseng coffee tea Download PDF

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Publication number
KR910002352A
KR910002352A KR1019890009469A KR890009469A KR910002352A KR 910002352 A KR910002352 A KR 910002352A KR 1019890009469 A KR1019890009469 A KR 1019890009469A KR 890009469 A KR890009469 A KR 890009469A KR 910002352 A KR910002352 A KR 910002352A
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KR
South Korea
Prior art keywords
weight
parts
red ginseng
coffee
tea
Prior art date
Application number
KR1019890009469A
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Korean (ko)
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KR910003675B1 (en
Inventor
성현순
양재원
박명한
전병선
김나미
Original Assignee
유광근
한국인삼연초연구소
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.)
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Application filed by 유광근, 한국인삼연초연구소 filed Critical 유광근
Priority to KR8909469A priority Critical patent/KR910003675B1/en
Publication of KR910002352A publication Critical patent/KR910002352A/en
Application granted granted Critical
Publication of KR910003675B1 publication Critical patent/KR910003675B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/38—Agglomerating, flaking or tabletting or granulating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/612—Lactose
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/628—Saccharose, sucrose

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

내용 없음No content

Description

홍삼 커피차류의 제조방법Manufacturing method of red ginseng coffee tea

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 카페인 지발 운동 증가 작용에 대한 인삼 사포닌의 억제 효과를 나타낸 실험 도표,1 is an experimental chart showing the inhibitory effect of ginseng saponin on caffeine delayed exercise,

제2도는 카페인 수면 억제 작용에 대한 인삼 사포닌의 수면 시간 연장 효과를 나타낸 실험 도표.2 is an experimental diagram showing the sleep time prolonging effect of ginseng saponin on caffeine sleep inhibitory action.

Claims (5)

홍삼과 커피를 주원료로 하고, 여기에 부 원료로 설탕, 감미료, 프리마, 유당등을 가하여 마쇄 사별한 후 균질 혼합, 성형 및 제형화하는 공정을 포함하는 홍삼 커피 차류의 제조방법.Red ginseng and coffee as the main raw material, added to the sugar, sweeteners, prima, lactose and the like as a secondary raw material, and then pulverized and mixed, homogeneous mixing, molding and formulating method of manufacturing a red tea coffee tea. 제1항에 있어서, 홍삼에 대한 커피의 배합비가 1.4-9.5배임을 특징으로 하는 홍삼 커피차류의 제조방법.The method of claim 1, wherein the mixing ratio of coffee to red ginseng is 1.4-9.5 times. 제1항에 있어서, 홍삼 커피차류의 홍삼 정분 3.5-4.5중량부, 커피 25-30중량부, 감미표 0.3-0.5중량부, 유당 65-71.2 중량부를 배합하여서 된 홍삼 커피차임을 특징으로 하는 제조방법.The red ginseng coffee tea according to claim 1, wherein the red ginseng coffee tea contains 3.5-4.5 parts by weight of red ginseng fraction, 25-30 parts by weight of coffee, 0.3-0.5 parts by weight of sweetener, and 65-71.2 parts by weight of lactose. Way. 제1항에 있어서, 홍삼 커피차류의 홍삼 정분 2.5-3.0중량부, 커피 18-23중량부, 설탕 30.0-35.0중량부, 감미료 0.5-0.6중량부, 프리마 40.0-45.0중량부를 배합하여서 된 홍삼 커피믹스 임을 특징으로 하는 제조방법.The red ginseng coffee according to claim 1, comprising 2.5-3.0 parts by weight of red ginseng fraction, 18-23 parts by weight of coffee, 30.0-35.0 parts by weight of sugar, 0.5-0.6 parts by weight of sweetener, and 40.0-45.0 parts by weight of Prima. Manufacturing method characterized in that the mix. 제1항에 있어서, 홍삼 커피차류가 홍삼 정분 7.0-8.0중량부, 커피 10-11중량부, 설탕 40-45중량부, 감미료 1.2-1.7중량부, 프리마 23-26중량부, 유당 10-15중량부, 비타민C 1.2-1.7중량부를 배합 조제하고, 과립 성형 결합 용내로 70% 에탄올을 총 원료량에 대하여 20중량% 첨가한 후 12메쉬로 제립하고, 타정하여서된 홍삼 커피캬라멜 임을 특징으로 하는 제조방법.The red ginseng coffee tea according to claim 1, wherein the red ginseng coffee tea is 7.0-8.0 parts by weight of red ginseng, 10-11 parts by weight of coffee, 40-45 parts by weight of sugar, 1.2-1.7 parts by weight of sweetener, 23-26 parts by weight of prima, and lactose 10-15. By weight, 1.2-1.7 parts by weight of vitamin C are formulated, 70% ethanol is added to the total amount of granules in granule-forming binder, granulated into 12 mesh, and then compressed into red ginseng coffee caramel. Manufacturing method. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR8909469A 1989-07-04 1989-07-04 Process for manufacturing ginseng-coffee tea KR910003675B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR8909469A KR910003675B1 (en) 1989-07-04 1989-07-04 Process for manufacturing ginseng-coffee tea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR8909469A KR910003675B1 (en) 1989-07-04 1989-07-04 Process for manufacturing ginseng-coffee tea

Publications (2)

Publication Number Publication Date
KR910002352A true KR910002352A (en) 1991-02-25
KR910003675B1 KR910003675B1 (en) 1991-06-08

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR8909469A KR910003675B1 (en) 1989-07-04 1989-07-04 Process for manufacturing ginseng-coffee tea

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KR (1) KR910003675B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101220134B1 (en) * 2010-05-28 2013-01-11 (주)카페베네 Composition for Premix of Red Ginseng Products Eliminated Bittering Taste and Preparation Method Thereof

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1588625A1 (en) * 2004-04-08 2005-10-26 Symrise GmbH & Co. KG Water soluble beverage powder
WO2005094600A1 (en) * 2004-03-31 2005-10-13 Symrise Gmbh & Co. Kg Water soluble beverage powder

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101220134B1 (en) * 2010-05-28 2013-01-11 (주)카페베네 Composition for Premix of Red Ginseng Products Eliminated Bittering Taste and Preparation Method Thereof

Also Published As

Publication number Publication date
KR910003675B1 (en) 1991-06-08

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