KR910006938B1 - Process for making beverage with chinese matrianony - Google Patents
Process for making beverage with chinese matrianony Download PDFInfo
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- KR910006938B1 KR910006938B1 KR1019880017225A KR880017225A KR910006938B1 KR 910006938 B1 KR910006938 B1 KR 910006938B1 KR 1019880017225 A KR1019880017225 A KR 1019880017225A KR 880017225 A KR880017225 A KR 880017225A KR 910006938 B1 KR910006938 B1 KR 910006938B1
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- South Korea
- Prior art keywords
- water
- ext
- jujube
- ingredients
- alcohol
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract description 11
- 235000013361 beverage Nutrition 0.000 title abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract 2
- 239000000284 extract Substances 0.000 claims description 13
- 238000000605 extraction Methods 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 240000006079 Schisandra chinensis Species 0.000 claims description 6
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 6
- 241000411851 herbal medicine Species 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 244000241838 Lycium barbarum Species 0.000 claims description 4
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 4
- 235000015468 Lycium chinense Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 239000002075 main ingredient Substances 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- 240000008397 Ganoderma lucidum Species 0.000 claims 2
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims 2
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims 1
- 229930091371 Fructose Natural products 0.000 claims 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- 229930003268 Vitamin C Natural products 0.000 claims 1
- 229960003966 nicotinamide Drugs 0.000 claims 1
- 235000005152 nicotinamide Nutrition 0.000 claims 1
- 239000011570 nicotinamide Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 239000001509 sodium citrate Substances 0.000 claims 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims 1
- 239000000600 sorbitol Substances 0.000 claims 1
- 235000019154 vitamin C Nutrition 0.000 claims 1
- 239000011718 vitamin C Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000005406 washing Methods 0.000 abstract description 3
- 241001247821 Ziziphus Species 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 235000019534 high fructose corn syrup Nutrition 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 20
- 239000000523 sample Substances 0.000 description 17
- 239000002904 solvent Substances 0.000 description 11
- 150000001413 amino acids Chemical class 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000013616 tea Nutrition 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 3
- 150000007523 nucleic acids Chemical class 0.000 description 3
- 102000039446 nucleic acids Human genes 0.000 description 3
- 108020004707 nucleic acids Proteins 0.000 description 3
- 230000001256 tonic effect Effects 0.000 description 3
- WLNGPDPILFYWKF-OAHLLOKOSA-N (-)-beta-chamigrene Chemical compound C1CC(C)=CC[C@]21C(C)(C)CCCC2=C WLNGPDPILFYWKF-OAHLLOKOSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 239000012468 concentrated sample Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- FDGQSTZJBFJUBT-UHFFFAOYSA-N hypoxanthine Chemical compound O=C1NC=NC2=C1NC=N2 FDGQSTZJBFJUBT-UHFFFAOYSA-N 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- XTWYTFMLZFPYCI-UHFFFAOYSA-N Adenosine diphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(O)=O)C(O)C1O XTWYTFMLZFPYCI-UHFFFAOYSA-N 0.000 description 1
- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- RDMQPKIDHAFXKA-JNORPAGFSA-N Ganoderic Acid Am1 Chemical compound C([C@@]12C)C[C@H](O)C(C)(C)[C@@H]1CC(=O)C1=C2C(=O)C[C@]2(C)[C@@H]([C@@H](CC(=O)CC(C)C(O)=O)C)CC(=O)[C@]21C RDMQPKIDHAFXKA-JNORPAGFSA-N 0.000 description 1
- BSEYIQDDZBVTJY-UHFFFAOYSA-N Ganoderic acid A Natural products CC(CC(=O)CCC1CC(O)C2(C)C3=C(C(=O)CC12C)C4(C)CCC(=O)C(C)(C)C4CC3O)C(=O)O BSEYIQDDZBVTJY-UHFFFAOYSA-N 0.000 description 1
- LWPLEHFGBRFRKI-CQKTXKLZSA-N Ganoderic acid B Natural products C[C@H](CC(=O)C[C@H](C)C(=O)O)[C@H]1CC(=O)[C@@]2(C)C3=C(C(=O)C[C@]12C)[C@@]4(C)CC[C@H](O)C(C)(C)[C@H]4C[C@@H]3O LWPLEHFGBRFRKI-CQKTXKLZSA-N 0.000 description 1
- LWPLEHFGBRFRKI-NBCWKOIPSA-N Ganoderic acid B Chemical compound C([C@@]12C)C[C@H](O)C(C)(C)[C@@H]1C[C@H](O)C1=C2C(=O)C[C@]2(C)[C@@H]([C@@H](CC(=O)C[C@@H](C)C(O)=O)C)CC(=O)[C@]21C LWPLEHFGBRFRKI-NBCWKOIPSA-N 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 240000002045 Guettarda speciosa Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- UGQMRVRMYYASKQ-UHFFFAOYSA-N Hypoxanthine nucleoside Natural products OC1C(O)C(CO)OC1N1C(NC=NC2=O)=C2N=C1 UGQMRVRMYYASKQ-UHFFFAOYSA-N 0.000 description 1
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 1
- 229930010555 Inosine Natural products 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 229930194803 Withanolid Natural products 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000000208 anti-hepatic effect Effects 0.000 description 1
- 229960003403 betaine hydrochloride Drugs 0.000 description 1
- 229960000074 biopharmaceutical Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- HOPSCVCBEOCPJZ-UHFFFAOYSA-N carboxymethyl(trimethyl)azanium;chloride Chemical compound [Cl-].C[N+](C)(C)CC(O)=O HOPSCVCBEOCPJZ-UHFFFAOYSA-N 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- XKVWLLRDBHAWBL-UHFFFAOYSA-N imperatorin Natural products CC(=CCOc1c2OCCc2cc3C=CC(=O)Oc13)C XKVWLLRDBHAWBL-UHFFFAOYSA-N 0.000 description 1
- 229960003786 inosine Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000009972 noncorrosive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000011514 reflex Effects 0.000 description 1
- 210000001034 respiratory center Anatomy 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
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
- A23L2/385—Concentrates of non-alcoholic beverages
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 생약재등을 이용한 구기자 음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a wolfberry beverage using herbal medicines and the like.
생약제중 구기자, 오미자, 오갈피, 당귀는 예로부터 차로서 즐겨 음용해온 재료이며, 이러한 재료로 제조되어 현재 시중에 나와 있는 전통차의 대부분은 추출물을 다른 부재료와 같이 분무 건조한 분말형으로 되어 있기 때문에 용기에 넣어 끓는 물로 타서 먹어야 하는 불편한 점이 있을 뿐만 아니라 기호성에 있어서도 장년층에 편중된 경향이 있다고 하는 결점이 있었다.Gojija, Schisandra chinensis, Ogalpi, and Angelica among the herbal medicines have been enjoyed as tea since ancient times, and most of the traditional teas made from these materials are spray-dried like other ingredients, so they are placed in containers. Not only is it inconvenient to eat with boiling water, but also has a flaw that it tends to be biased toward the elderly in palatability.
본 발명은 상기한 전통차가 갖는 결점들을 고려하여 발명된 것으로서, 생약재인 구기자, 오미자등의 추출물을 주원료로하여 원료 각각의 맛특성에 어울리는 부재료 및 당, 산미료를 적정량 혼합한 후 관에 넣어 적정조건에서 살균 보존재료 및 기타 식품첨가물을 첨가하지 않고 상온에서 장기저장 및 유통가능하며 언제, 어디서나 간편하게, 맛에 있어서도 년령층에 관계없이 기호성이 좋고 건강에도 유익한 생약제를 재료로한 구기자 음료의 제조방법을 제공함에 그 목적이 있다.The present invention was invented in consideration of the drawbacks of the above-mentioned traditional tea, using the extract of herbal medicines, such as gojija, schisandra chinensis as a main raw material, suitable ingredients and sugars, acidulants, suitable for the taste characteristics of each raw material mixed in a tube after appropriate conditions Long-term storage and distribution at room temperature without the addition of sterilized preservatives and other food additives is provided at any time, anywhere, anytime, anywhere. Has its purpose.
이하 본 발명의 제조방법에 따른 구기자 음료의 제조공정을 상세하게 설명한다.Hereinafter, the manufacturing process of the wolfberry beverage according to the production method of the present invention will be described in detail.
[제1공정][Step 1]
구기자, 오미자, 영지, 대추의 각원료를 별도로 구비하되, 각 원료는 이물질의 혼입이 없고 이미, 이취가 없도록 하며, 부패되거나 벌레먹은 재료는 정선하여서 얻은 원료를 물에 30분 정도 더욱 지하여 불린후에 흔들어주면서 분무 세척한다. 분무시 수압은 약 20Lb/in2를 상회하여야 효과적인 원료의 세척이 가능하다.Each ingredient of gojija, Schisandra chinensis, jujube, and jujube shall be separately prepared, but each raw material should be free of foreign substances and there is no odor, and the raw materials obtained by selecting the decayed or insect-eaten ingredients are added to water for 30 minutes. Spray clean after shaking. When spraying, the water pressure should be higher than about 20Lb / in 2 to effectively wash the raw materials.
[제2공정][Step 2]
상기 제1공정후 즉, 원료의 세척후 물을 빼서 시료로 하고, 각 시료마다에 시료 중량의 5-10배 정도되는 물을 가하여 이중바닥이된 스팀솥 내부에 교반기가 설치됨과 더불어 향기증발을 최소화하기 위하여 수류냉각기가 부착되어 있는 밀폐된 용기내에서 60-100℃ 분위기로 2-3시간 동안 1차 추출하여 당, 탄닌, 배당체, 단백질 등 수용성 물질을 추출하고, 수용성 물질을 추출한 시료에다 다시 시료물 중량의 5-10배되는 80% 에틸알코올을 가하여 40-90℃에서 2-3시간 동안 2차 추출하여 사포닌, 유기산, 알칼로이드등의 알코올에 용출되는 성분을 추출후 1,2차 추출분을 합하여 여과포로 1차 여과하고 원심분리기에서 55000-70000rpm으로 5-10분간 원심분리하여 각 시료마다의 청징물을 얻는다.After the first process, that is, after removing the water after washing the raw material to make a sample, and 5-10 times the weight of the sample is added to each sample, the stirrer is installed inside the double-bottomed steam cooker and fragrance evaporation In order to minimize, extract water-soluble substances such as sugar, tannin, glycoside, and protein by extracting them first at 60-100 ℃ for 2-3 hours in an airtight container with a water cooler, and then extracting the water-soluble substances. Add 80% ethyl alcohol, 5-10 times the weight of the sample, extract for 2 hours at 40-90 ℃ for 2-3 hours to extract the components eluted to alcohol such as saponin, organic acid, alkaloid, etc. The mixture was first filtered through a filter cloth and centrifuged at 55000-70000 rpm for 5-10 minutes in a centrifuge to obtain a clarifier for each sample.
[제3공정][Step 3]
제2공정에 얻은 청징물들을 각각 원심식 감압순간 농축기에서 50℃이하를 유지하면서 가용성 고형물량이 50°Bx가 되도록 농축한다.The clarifications obtained in the second step are concentrated in a centrifugal vacuum moment concentrator so that the amount of soluble solids is 50 ° Bx while maintaining the temperature below 50 ° C.
[제4공정][Step 4]
제3공정에서 얻은 각 농축물을 35℃ 이하로 냉각시킨후 냉각된 농축물에 정제수 및 선택된 여러가지 주, 부재료를 적정량 넣어 스테인레스로된 혼합로에서 40-50℃로 가온한 다음 배합물들이 완전히 용해될 때까지 교반하면서 녹인다.After cooling each concentrate obtained in the third process to 35 ° C or less, add the appropriate amount of purified water and various selected main and subsidiary materials to the cooled concentrate, and warm the mixture to 40-50 ° C in a stainless steel mixing mixture to dissolve the mixture completely. Melt with stirring until stirring.
[제5공정][Step 5]
제4공정에서 배합이 완료되면, 다시 침전물이나 부유물을 제거하기 위하여 부패하지 않는 냉장온도(1-4℃)로 냉각후 12시간 이상 방치하여 5000-8000rpm으로 5-10분간 원심분리한다.When the mixing is completed in the fourth step, in order to remove the precipitate or suspended matter again, after cooling to a non-corrosive refrigeration temperature (1-4 ℃) and left for at least 12 hours, centrifuged for 5-10 minutes at 5000-8000rpm.
[제6공정][Step 6]
제5공정의 원심분리후 청징된 음료를 통조림이 상층공간이 5mm정도가 되도록 충전하여 88-90℃ 온도에서 30-40초간 가열, 탈기한 후 이중권체기에서 탈기된 통조림을 90℃ 온도에서 3-15초내에 즉시 밀봉한다.After the centrifugation of the fifth process, the canned water is filled so that the upper layer space is about 5 mm, heated and degassed for 30-40 seconds at a temperature of 88-90 ° C., and the canned air degassed in a double winding machine at 90 ° C. is 3- Seal immediately within 15 seconds.
[제7공정][Step 7]
제6공정에서 밀봉된 통조림관을 75-80℃ 열수에서 20-30분간 저온살균한 후 냉각수로서 30℃로 냉각하여 제품으로 한다.The canned tube sealed in the 6th process is pasteurized for 20-30 minutes in 75-80 ° C hot water and then cooled to 30 ° C as a cooling water.
이상과 같은 공정을 거쳐 제조된 청량음료중에 함유된 주,부재료 추출물 성분의 약효 및 성분을 보면 다음과 같다.The effects and ingredients of the main and subsidiary ingredient extracts contained in the soft drink prepared through the above process are as follows.
[주재료][Main material]
구기자 : 구기자는 그 맛이 단맛과 구수한 맛등이 어울린 온화한 맛을 주며 정신을 맑게하고, 눈을 밝게하며, 풍을 쫓아내고, 근골을 튼튼히 하며 양기를 복돋운다(방약합편). 특히, betaine hydrochloride는 항지간 작용이 있어 간장병, 고형압등의 예방에 이용되고 withanolid는 당뇨병, 자양강장, 강정제로 작용한다고 한다(현대 생약학)Gugija: Gugija gives a mild taste that combines sweet and sour taste, and clears the mind, brightens the eyes, dispels the wind, strengthens the musculature, and revitalizes the nourishment. In particular, betaine hydrochloride is used for the prevention of liver disease and solid pressure due to its anti-hepatic action, and withanolid acts as a diabetic, nourishing tonic, and tonic (modern herbal medicine).
오미자 : 맛이 처음엔 시며 나중엔 쓰고 떫다. 성분은 종자정유가 2%이며 citral이 주성분으로 과육에는 α,β-chamigrene 등이 함유되어 있다. 중추신경, 호흡중추, 순환운동중추에 작용하여 반사기능을 증가시켜 주며, 해소중추에 대해서는 억제적으로 작용하여 진해 효과를 나타낸다.Schisandra: It tastes sour at first and later bitter. Seed oil is 2% and citral is the main ingredient and α, β-chamigrene is contained in the flesh. It acts on the central nervous system, the respiratory center and the circulatory movement center to increase the reflex function.
[부재료][Subsidiary materials]
영지 : 맛은 매우 쓴맛과 떫은 맛이 있다. 그 약성분은 쓴맛을 나타내는 triterpene 유도체인 ganoderic acid A,B등이 있으며 간기능개선, 신경쇄약, 혈압강화작용, 고지혈증 개선작용 항암효과 등이 밝혀졌다.Ganoderma: The taste is very bitter and astringent. Among them, ganoderic acid A and B, a triterpene derivative with a bitter taste, have been shown to improve liver function, nerve breakdown, blood pressure strengthening, and hyperlipidemia.
대추 : 맛이 매우 달다. 주성분은 당류이며 보온, 강장, 소화완화 효과를 가지고 있다.(병약합편 및 현대생약학, 1980. 진명출판사 참고)Jujube: Very sweet in taste. Its main component is sugar, which has the effect of keeping warm, tonic, and digestion. (See B & B and Modern Biopharmaceuticals, 1980. Jinmyung Publisher)
본 발명은 상기한 특성을 갖는 생약재를 1차로 열수, 2차로 알코올로 추출하여 단일용매에 의한 추출방법 보다 용출되는 수율이 높고 수용성물질이나 알코올 용해성분을 모두 추출할 수 있으며, 부재료로 첨가하는 생약재의 양을 각각 다르게 하여 기호 특성에 따라 맛과 향이 잘 조화된 구기자 음료를 제조할 수 있으며, 전통차의 재료를 이용한 액상 청량음료이고, 주,부재료를 배합후 냉장온도에서 12시간이상 방치후 탄수화물이나 기타 침전물을 고속 원심분리하여 완전히 제거한 청징음료를 제공할 수 있는 것이다.According to the present invention, herbal medicines having the above characteristics are firstly extracted with hot water and secondly with alcohol, so that the yields are higher than those obtained by the single solvent extraction method, and both water-soluble substances and alcohol-soluble components can be extracted and added as a subsidiary ingredient. By varying the amount of, different flavors and flavors of Gojija beverages can be prepared according to taste characteristics.It is a liquid soft drink using ingredients of traditional tea, and after mixing main and subsidiary ingredients for 12 hours at refrigeration temperature, carbohydrate or Other precipitates can be provided by centrifugation at high speed to provide a complete clarified beverage.
또한 산미료를 첨가하여 청량감을 주고, pH를 4.0이하로 저하시켜 미생물의 번식이 억제되도록 하여 저장성을 높이고 저온 살균으로 맛, 향, 색택 및 기타 품질의 변화를 최소화시킨 것이다.In addition, the acidity is added to give a refreshing feeling, the pH is lowered to 4.0 or less to suppress the growth of microorganisms to increase the shelf life and to minimize the change in taste, flavor, color and other quality by pasteurization.
[실험예 1]Experimental Example 1
정선된 시료 각각 1kg을 제1공정으로 물에 30분 정도 침지하여 외피에 붙어 있는 협잡물을 제거하고 수세후 제2공정으로 각각의 시료에 시료량의 5-10배량 되는 물 용매를 가하여 1차 추출, 시료량의 5-10배량 되는 80% 에탄올 용매를 가하여 2차 추출하여 1차, 2차 추출물을 합하여 여과, 원심분리하여 청징물을 얻고 제3공정에서 감압순간 농축기에서 가용성 고형물량이 50°Bx가 되도록 농축하여 아래 표 1과 같이 물, 알코올, 물과 알코올을 용매로 추출 수율을 측정하였다.1kg of each selected sample was immersed in water for 30 minutes in the first process to remove the contaminants attached to the outer skin, and the second process after washing, adding 5-10 times the amount of water solvent to each sample to extract first, Add 80% ethanol solvent, 5-10 times the amount of sample, extract secondly, combine primary and secondary extracts, filter and centrifuge to obtain clarified product, and make soluble solids at 50 ° Bx Concentration was measured the extraction yield of water, alcohol, water and alcohol as a solvent as shown in Table 1 below.
[표 1]TABLE 1
시료별 추출물 수율*(50°Bx)Extract yield by sample * (50 ° Bx)
* 수율 : 시료 1kg에 대한 50°Bx 농축물 중량(g)* Yield: 50 ° Bx concentrate weight (g) per 1kg of sample
* 물+알코올(g) : 시료량의 5-10배 되는 물 용매에서 1차 추출, 시료량의 5-10배 되는 80% 알코올용매에서 2차 추출한 합계인 경우.* Water + Alcohol (g): The sum of the primary extraction in a water solvent 5-10 times the sample volume and the secondary extraction in an 80% alcohol solvent 5-10 times the sample volume.
표 1에서 보는 바와 같이 물과 알코올을 각각 단일 용매로하여 추출한 처리구보다는 물과 알코올을 병행하여 사용한 추출방법이 그 수율이나 추출성분에 있어서 더 효과적이었다.As shown in Table 1, the extraction method using water and alcohol in combination was more effective in the yield or the extraction component than the treatment group in which water and alcohol were each extracted as a single solvent.
위의 방법에 따라 추출농축된 시료별 맛특성에 영향을 미치는 성분중 정미성분과 관련있는 유리아미노산 및 핵산관련 물질을 실험예 2,3에서 분석하였다.The free amino acid and nucleic acid related substances related to the net taste components among the components affecting the taste characteristics of each sample extracted and concentrated according to the above method were analyzed in Experimental Examples 2 and 3.
[실험예 2]Experimental Example 2
실험예 1에서 물, 알코올, 물과 알코올의 용매별 추출, 농축된 시료에 대한 유리아미노산 조성물을 아미노산 자동분석기에 의해서 분석한 결과는 표 2와 같다.In Experimental Example 1, the results of analyzing the free amino acid composition for water, alcohol, solvent-extracted and concentrated samples of water and alcohol by an amino acid automatic analyzer are shown in Table 2.
[표 2]TABLE 2
시료별 추출물(50°Bx)중의 유리아미노산 함량Free Amino Acid Content in Samples (50 ° Bx)
* 물+알코올 : 시료량의 5-10배되는 물용매에서 1차 추출, 시료량의 5-10배 되는 80% 알코올에서 2차 추출한 합계인 경우* Water + Alcohol: The sum of 1st extraction from water solvent 5-10 times the sample volume and 2nd extraction from 80% alcohol 5-10 times the sample volume.
[실험예 3]Experimental Example 3
실험예 1에서 물, 알코올, 물과 알코올의 용매별 추출, 농축된 시료에 대한 핵산관련 물질중 AMP, ADP, ATP, IMP, Inosine 및 Hypoxanthine을 HPLG를 이용하여 분석한 결과는 표 3과 같다.In Experimental Example 1, AMP, ADP, ATP, IMP, Inosine and Hypoxanthine in the nucleic acid-related substances for water, alcohol, solvent-based extraction of water and alcohol, and concentrated samples were analyzed using HPLG.
[표 3]TABLE 3
시료별 추출물(50°Bx)중의 핵산관련 물질 함량Content of Nucleic Acid-Related Substances in Samples (50 ° Bx)
*물=알코올 : 물용매에서 1차 추출, 80% 알코올용매에서 2차 추출한 합계인 경우* Water = Alcohol: The sum of 1st extraction from water solvent and 2nd extraction from 80% alcohol solvent.
이상의 실험예 1,2,3에서 시료량의 5-10배 되는 물과 알코올용매에서 각각 1차 추출, 2차 추출하는 물과 알코올의 병용 추출방법이 추출수율이나 추출성분중 유리아미노산 및 핵산관련 물질에 있어서도 그 함량이 높게 나타났다.In the above Experimental Examples 1, 2 and 3, the combined extraction method of the water and the alcohol which are primary and secondary extracts from the water and the alcohol solvent, which are 5-10 times the sample amount, respectively, yields the free amino acid and the nucleic acid-related substances in the extract components. The content was also high in.
본 발명의 제1, 제2공정으로 각 시료로부터 추출한 추출물을 주,부재료로하여 다음의 실시예와 같은 배합비로 구기자 음료를 완성시킬 수 있는 것으로서, 이를 실시예로 나타내면 다음과 같다.Using the extract extracted from each sample in the first and second steps of the present invention as the main and sub-materials, the Gojija drink can be completed at the compounding ratio as in the following examples.
[실시예]EXAMPLE
구기자 음료를 표 1과 같은 배합비로 혼합하여 제조하였다.Gojija drink was prepared by mixing in the ratio shown in Table 1.
[표 1]TABLE 1
구기자 음료 배합비Wolfberry drink ratio
* 배합비(%)는 전체 음료에 대한 중량비이다.* The compounding ratio (%) is the weight ratio of the whole beverage.
Claims (1)
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019880017225A KR910006938B1 (en) | 1988-12-22 | 1988-12-22 | Process for making beverage with chinese matrianony |
| KR1019910007568A KR910007636B1 (en) | 1988-12-22 | 1991-05-10 | Process for making veberage from the fruit of the meximow iczia chinensis |
| KR1019910007566A KR910007635B1 (en) | 1988-12-22 | 1991-05-10 | Process for making veberage from angelica root |
| KR1019910007567A KR910007606B1 (en) | 1988-12-22 | 1991-05-10 | Process for making veber age from the root bark of various araliaceous shrubs |
| KR1019910007569A KR910007637B1 (en) | 1988-12-22 | 1991-05-10 | Process for making veberage using woorong tea |
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| KR1019880017225A KR910006938B1 (en) | 1988-12-22 | 1988-12-22 | Process for making beverage with chinese matrianony |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019910007566A Division KR910007635B1 (en) | 1988-12-22 | 1991-05-10 | Process for making veberage from angelica root |
| KR1019910007569A Division KR910007637B1 (en) | 1988-12-22 | 1991-05-10 | Process for making veberage using woorong tea |
| KR1019910007568A Division KR910007636B1 (en) | 1988-12-22 | 1991-05-10 | Process for making veberage from the fruit of the meximow iczia chinensis |
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| KR910006938B1 true KR910006938B1 (en) | 1991-09-14 |
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| KR100304438B1 (en) * | 1999-02-12 | 2001-09-13 | 곽문선 | Beverage containing Acanthopanax Korearum Nakai ext. and manufacturing method thereof |
| KR100341968B1 (en) * | 1999-07-24 | 2002-06-26 | 장석수 | Method of producing a health drink by using Youngji mushroom |
| KR100369623B1 (en) | 1999-08-20 | 2003-01-29 | 남종현 | A natural tea for curing men's impotence and a method for manufacturing the same |
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