KR910007606B1 - Process for making veber age from the root bark of various araliaceous shrubs - Google Patents

Abstract

A process for preparing beverage from the root bark of various araliaceous shrubs (I) comprises: (a) soaking the material (e.g., (I) , cinnamon bark (II), cassia leguminosae (III), ginseng (IV), etc.) for 30min, and washing; (b) mixing the washed material with 5-10 times of water and extracting at 60-100 deg.C for 2-3hrs to obtain the water-soluble component (V); (c) mixing the extracted material with 5-10 times of 80% EtOH-soluble component (VI); (d) mixing the (V) with the (VI) and concentrating to Brix 50 under vacuum at 50 deg.C or less; (e) mixing 0.8-1.5% (I)-, 0.05-0.1 (II)-, 0.5-1.0% (III)-, and 0.4-0.5 (IV) extract, and adding 1.0- 5.0% sugar, 10-13% HFCS, 0.02-0.2% citrate, 0.03% Na-citrate, etc to obtain the final product.

Description

How to Make Ogalfi Drink

The present invention relates to a method for producing an organopi drink using herbal medicines and the like.

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 powder like other ingredients, Not only is it inconvenient to eat with water, but also has a flaw that it tends to be biased toward the elderly in palatability.

The present invention has been invented in consideration of the drawbacks of the above-mentioned traditional tea, using the extract of the herbal medicines such as the gallbladder as a main raw material, and after mixing the appropriate amount of ingredients, sugars and acidulants suitable for the taste characteristics of the raw material into a tube and sterilization preservation under appropriate conditions To provide long-term storage and distribution at room temperature without adding ingredients and other food additives, and to provide a method of preparing an organopi beverage made from herbal medicines that are tasty and beneficial to health regardless of age group. There is this.

Hereinafter will be described in detail the manufacturing process of the alcoholic beverage according to the production method of the present invention.

1st process

Prepare each raw material of Ogalpi, Cultivator, Ginseng, and Cinnamon separately, but each raw material should be free of foreign matters and have no odors. Spray clean by shaking. When spraying, the water pressure should be higher than about 20Lb / in ² to effectively wash the raw materials.

2nd process

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, which is 5-10 times the weight of the sample, and extract it for 2 hours at 40-90 ℃ for 2 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.

3rd process

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.

4th process

After cooling each concentrate obtained in the third process to 35 ° C or lower, add the appropriate amount of purified water and various kinds of liquor and subsidiary materials to the cooled concentrate, and warm the mixture to 40-50 ° C in a stainless steel mixing mixture, and then completely dissolve the blends. Melt with stirring until

5th process

When the mixing is completed in the fourth step, in order to remove the precipitate or suspended solids, after cooling to a non-corrosive refrigeration temperature (1-4 ℃) and left for at least 12 hours and separated by Winsimsim 5-10 minutes at 5000-8000rpm.

6th process

After the centrifugation of the fifth step, the clarified beverage is filled so that the upper layer space of the canned food is about 5 mm, heated and degassed for 30-40 seconds at a temperature of 88-90 ° C., and then the canned air degassed in the double winding machine at 90 ° C. Seal immediately within 15 seconds.

7th process

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.

Looking at the weakening and components of the main, subsidiary ingredient extract components contained in the soft drink prepared through the above process as follows.

[Main material]

Ogalpi: The taste is bitter and has a little bitter taste. In bark, eleutheroside E is isolated and sesamin is isolated, and there are pharmacological effects such as improvement of pathological symptoms, various effects on the nervous system, functional neurological diseases, and adjustment of various metabolic functions.

[Subsidiary materials]

Ginseng: The taste is very bitter and has a unique ginseng flavor. The main active ingredient is ginsenoside glycoside, which has various kinds, and has a wide range of biological activities such as strengthening and protecting liver function, improving perfume, mental and physical labor, long-term treatment of diabetes, tonic effect, health, and promoting metabolism.

Name: Taste is very fishy taste, but roasted a little bit of taste and savory taste. The ingredients are chrysophanol, physcion, obtusin, etc., and applied as a sanitary, formal, diuretic, palliative, and also effective in ophthalmic diseases such as night blindness or glaucoma.

Cinnamon: Slightly sweet, spicy, with a distinctive cinnamon flavor. Cinnamic aldehyde is the main component and the essential oil is 1.0-3.4%.

It has a healthy stomach, sweating, antipyretic effect, and a mud effect.

According to the present invention, herbal medicines having the above characteristics are firstly extracted with hot water and secondly with alcohol, so that the yield is higher than the extraction method with a single solvent, and both the water-soluble substances and the alcohol-soluble components can be extracted and added as an ingredient. It is possible to manufacture Ogalpi drink, which has a good balance of taste and aroma according to the characteristics of tastes, and it is a liquid soft drink using the ingredients of traditional tea, and after mixing main and subsidiary ingredients for at least 12 hours at refrigeration temperature, Other precipitates can be provided by centrifugation at high speed to provide a complete clarified beverage.

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.

Experimental Example 1

1kg of each selected sample was immersed in water for 30 minutes in the first process to remove any contaminants attached to the outer skin, and water washing 5-10 times the amount of the sample was added to each sample in two steps after washing. Secondary extraction was performed by adding 80% ethanol solvent, 5-10 times of filtration, and the primary and secondary extracts were combined, filtered and win-separated to obtain a clarified product, and concentrated in a third step under reduced pressure in a concentrator so that the amount of soluble solids was 50 ° Bx. As shown in Table 1 below, the extraction yield of water, alcohol, water and alcohol was measured using a solvent.

TABLE 1

* Yield: 50 ° Bx concentrate weight (g) per 1kg of sample

* Water + Alcohol (g): The sum of 1st extraction from water solvent 5-10 times the sample amount and 2nd extraction from 80% alcohol solvent 5-10 times the sample amount.

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 extracted as a single solvent, respectively.

Free amino acids and nucleic acid-related substances related to the 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.

Experimental Example 2

In Experimental Example 1, the results of analyzing the free amino acid composition of water, alcohol, solvent-based extraction of water and alcohol, and the concentrated sample by an amino acid automatic analyzer are shown in Table 2.

TABLE 2

* 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.

Experimental Example 3

In Experimental Example 1, AMP, ADP, ATP, IMP, Inosine, and Hypoxanthine among the nucleic acid-related substances for water, alcohol, solvent-based extraction of water and alcohol, and concentrated samples were analyzed using HPLC.

TABLE 3

* Water + Alcohol: It is the sum of 1st extraction from water solvent and 2nd extraction from 80% alcohol solvent.

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 in the water and the alcohol solvent, which are 5-10 times the amount of the sample, respectively, yielded the free amino acid and the nucleic acid-related substances in the extraction components. The content was also high in.

In the first and second processes of the present invention, the extract extracted from each sample may be used as a main and sub-material to complete the organgalpi beverage at the same compounding ratio as in the following examples.

EXAMPLE

Agalpi drink was prepared by mixing the compounding fertilizer shown in Table 1.

TABLE 4

* The compounding ratio (%) is the weight ratio of the whole beverage.

Claims (1)

Each raw material of herbal medicines (Ogalpi, Cinnamon, Cassia, Ginseng) is immersed in water for 30 minutes and washed with water. 5-10 times the weight of the raw material is added to each of the washed raw materials for 1 hour at 60-100 ℃. Extract the water-soluble substance by extraction with tea, and then add the ethanol to 80%, which is about 5-10 times the weight of the raw material, and extract the components eluted in ethanol for 2-3 hours at 40-90 ° C. The tea extracts were combined and concentrated to 50 ° Bx while maintaining the temperature at 50 ° C in a reduced pressure concentrator, and 0.8-1.5% as a main ingredient by weight ratio of the whole beverage in the concentrated extract, Cinnamon 0.05-0.10%, Ginseng 0.4-0.5% as a sub ingredient, mixed with sugar 1.0-5.0%, high fructose 10.0-13.0%, citric acid 0.02-0.20%, sodium citrate 0.03%, vitamin C 0.01-0.05%, nicotine Add 0.01-0.05% of amide according to your preference A method for producing an organopi drink, characterized by a roughness.