WO2013055047A1 - Method for extracting korean raspberry, and methods for manufacturing a beverage and a tablet containing korean raspberry - Google Patents

Method for extracting korean raspberry, and methods for manufacturing a beverage and a tablet containing korean raspberry Download PDF

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Publication number
WO2013055047A1
WO2013055047A1 PCT/KR2012/007548 KR2012007548W WO2013055047A1 WO 2013055047 A1 WO2013055047 A1 WO 2013055047A1 KR 2012007548 W KR2012007548 W KR 2012007548W WO 2013055047 A1 WO2013055047 A1 WO 2013055047A1
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Prior art keywords
bokbunja
extract
mixed solution
mixing
stirring
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PCT/KR2012/007548
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French (fr)
Korean (ko)
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권찬명
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(주) 헬스페이스
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Publication of WO2013055047A1 publication Critical patent/WO2013055047A1/en

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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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A23L2/06—Extraction of juices from citrus fruits
    • 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
    • A23L2/39—Dry compositions
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present invention relates to a method for extracting bokbunja, a method for producing bokbunja containing beverages and tablets, and more specifically, bokbunja extract and extract powder to obtain the bokbunja active ingredient to facilitate the absorption of the active ingredient of bokbunja and , Bokbunja, which can prepare the active ingredients of Bokbunja in the form of beverages and tablets that can be easily absorbed by the human body, but can also prepare drinks and tablets containing Bokbunja that can reinforce vitamins and other nutrients by adding orange and onion extracts. It relates to a method for producing a beverage containing and tablets.
  • Bokbunja (Rubus coreanus Miquel) is used not only for food but also as a medicine by drying unripe bokbunja fruits in traditional Korean medicine. According to the agreement, it is known to protect the Shinjung, god and liver, brighten the eyes and improve stamina. It is not only tasteful, no poison, and red color, so it is not only applicable to processed foods that can improve palatability depending on the food applied, but also recently, anti-cancer and immuno-stimulating effect, antioxidant and antimicrobial activity, hepatitis It is known to have various physiologically active functions including inhibition of Hepatitis B virus.
  • the present invention has been made in view of the above point is an object of the present invention to provide a method for extracting bokbunja extract to obtain the bokbunja extract and extract powder to facilitate the absorption of the active ingredient of bokbunja in the human body.
  • another object of the present invention is to prepare an active ingredient of bokbunja in the form of beverages and tablets that are easily absorbed by the human body, but the beverage containing bokbunja that can reinforce vitamins and other nutrients by adding orange and onion extract And a method for producing bokbunja-containing beverages and tablets capable of producing tablets.
  • Extraction method of bokbunja according to the present invention, the freezing step of freezing the bokbunja, the crushing step of crushing the frozen bokbunja, the apple step of sorting the particles of a certain size below the bokbunja pulverized, and stirring the pulverized apples And a stirring step for cooling the stirred material at room temperature, a centrifugation step for centrifuging the chilled material to obtain a bokbunja extract, and a sterilization and filtration step for sterilizing and filtering the centrifuged extract. It is characterized by.
  • the extraction method of the bokbunja according to the present invention, the freezing step of freezing the bokbunja, the crushing step of crushing the frozen bokbunja, the apple step of sorting the bokbunja crushed into particles of a predetermined size or less, and the apple material
  • the method for producing a bokbunja-containing beverage the blending step of mixing the bokbunja extract extracted by the above method, the orange extract and onion extracts to prepare a mixed solution, and centrifugation of the mixed solution to precipitate and suspended matter
  • a centrifugation step of separating the liquid phase separated from the mixture a mixing step of adding and mixing vitamin C, citric acid, and flavoring additives, a filtration step of filtering the mixed solution of the additives, and sterilization and cooling to sterilize and cool the filtrate solution. Characterized in that it comprises a step.
  • the manufacturing method of the bokbunja containing tablets according to the present invention, a blending step of mixing the bokbunja extract powder, the orange extract powder and onion extract powder extracted by the above method to prepare a mixed solution, and homogenization to homogenize the mixed solution Step, a mixing step of adding and mixing an additive and an excipient to the homogenized mixed solution, a mixing and stirring step of mixing and stirring an organic solvent in a solution in which the additive is mixed, and concentrating the stirred mixed solution by concentrating under reduced pressure. It is characterized in that it comprises a concentration and molding step of forming a tablet into a solution.
  • the bokbunja extraction method according to the present invention by the configuration as described above has the advantage to obtain the bokbunja extract and extract powder to facilitate the absorption of the active ingredient of bokbunja in the human body.
  • the method for preparing bokbunja-containing beverages and tablets according to the present invention is to prepare the active ingredient of bokbunja in the form of beverages and tablets that can be easily absorbed by the human body, but can add vitamins and other nutritional ingredients by adding orange and onion extracts. It has the advantage of producing beverages and tablets containing bokbunja.
  • FIG. 1 is a flow chart illustrating a method of extracting Bokbunja according to an embodiment of the present invention, including extracting an orange / onion extract.
  • FIG. 2 is a flowchart illustrating a method for preparing bokbunja-containing beverage using the extract obtained by the bokbunja extraction method shown in FIG. 1.
  • FIG. 3 is a flowchart illustrating a method of extracting Bokbunja according to another embodiment of the present invention, including the process of preparing an orange / onion extract powder.
  • FIG. 4 is a flow chart showing a method for producing bokbunja containing tablets using the extract powder obtained by the extraction method of bokbunja shown in FIG.
  • Example 1 is a flowchart illustrating a method of extracting Bokbunja according to an embodiment of the present invention, including extracting an orange / onion extract.
  • Example 1 describes a process of obtaining a bokbunja extract according to the bokbunja extraction method shown in FIG. However, in the first embodiment for the convenience of description, the process of obtaining the orange extract and the onion extract together with the bokbunja extract will be described at the same time.
  • Bokbunja extract / orange extract / onion extract are each prepared through the following process.
  • Each of the ingredients (bokbunja, orange, onion) is quenched for 30 minutes at a temperature of about -30 °C.
  • this freezing step the material is frozen and some of the moisture is removed by freeze drying.
  • Each of the material pulverization is filtered through a sieve to screen particles of a predetermined size or less.
  • the finely ground material is selected to have a particle size of about 48 mesh.
  • the stirred material mill is chilled at room temperature (18 ⁇ 2 ° C.) for 5-7 days. In the process of being sufficiently cooled at room temperature, the material pulverization dissolves moisture, and the precipitate proceeds to the lower part of the liquid.
  • Sterilizing and filtering each centrifuged extract is performed by heating the centrifuged extract with radiant heat, and filtration is performed by filtration of the centrifuged extract using a paper sheet for about 3 days at room temperature.
  • FIG. 2 is a flowchart illustrating a method of preparing a bokbunja-containing beverage using the extract obtained by the bokbunja extraction method shown in FIG. 1.
  • Example 2 it will be described a process for producing a bokbunja containing beverage according to the method shown in FIG.
  • Example 1 Through the process of Example 1 to obtain a bokbunja extract, orange extract and onion extract from the material (bokbunja, orange, onion).
  • the bokbunja extract, orange extract, onion extract, and purified water to combine the steps to obtain a mixed solution.
  • Centrifugation (1200-1500 rpm, 1 minute-1 minute 30 seconds) of the mixed solution by centrifugation removes the lower precipitate and the upper float, thereby obtaining a centrifuge separated from the precipitate and the float.
  • Vitamin C, citric acid, flavoring additives, etc. are added to the centrifuge and mixed. Vitamin C is added to about 1/5 (vitamin C volume / purified water volume) compared to the purified water formulated in the above mixing step, citric acid, fragrance and other additives are added in small amounts.
  • the filtered solution is sterilized by heating to an instant high temperature and cooled to obtain a bokbunja-containing beverage.
  • FIG. 3 is a flowchart illustrating a method of extracting Bokbunja according to another embodiment of the present invention, including the process of preparing an orange / onion extract powder.
  • Example 3 describes a process of obtaining a bokbunja extract powder according to the bokbunja extraction method shown in FIG.
  • the process of obtaining the orange extract powder and the onion extract powder together with the bokbunja extract powder will be described at the same time.
  • Bokbunja extract powder / orange extract powder / onion extract powder is produced through the following process.
  • Each of the ingredients (bokbunja, orange, onion) is quenched for 30 minutes at a temperature of about -30 °C.
  • this freezing step the material is frozen and some of the moisture is removed by freeze drying.
  • Each of the material pulverization is filtered through a sieve to screen particles of a predetermined size or less.
  • the finely ground material is selected to have a particle size of about 48 mesh.
  • the stirred material mill is chilled at room temperature (18 ⁇ 2 ° C.) for 5-7 days. In the process of being sufficiently cooled at room temperature, the material pulverization dissolves moisture, and the precipitate proceeds to the lower part of the liquid.
  • Each of the centrifuged extracts is freeze-dried by rapid cooling to a temperature of -30 ° C. Lyophilized extracts are dried to about 5% water content.
  • the lyophilized extraction solid is pulverized with a grinder.
  • Extraction powder preferably has a particle size of 150 ⁇ 200mesh.
  • FIG. 4 is a flowchart illustrating a method for preparing bokbunja containing tablets using the extract powder obtained by the bokbunja extraction method shown in FIG. 3.
  • Example 4> will be described a process for producing a bokbunja containing tablets according to the method shown in FIG.
  • the bokbunja extract powder, orange extract powder, onion extract powder, purified water to combine the steps to obtain a mixed solution.
  • the mixed solution is mixed with the homogenizer so that the powder is uniformly mixed in the purified water.
  • Green tea extract powder and coloring agents titanium dioxide, food coloring yellow No. 5, red No. 3, red No. 40, blue No. 1, etc.
  • grape seed oil or palm oil is added as an excipient.
  • Green tea extract powder (East-West Industries) is added in a 1/5 weight ratio (green tea extract powder / purified water) relative to the purified water, and a small amount of the coloring agent is added.
  • grape seed oil or palm oil is added about 10ml per 200g of mixed solution compared to purified water.
  • the organic solvent (functional ethanol) is mixed at about 100 ml per 200 g of the mixed solution.
  • the stirred mixed solution is concentrated under reduced pressure to a temperature of 700mHg, 40 °C, and the step of forming a tablet form into a concentrated solution.
  • a step of packaging the prepared bokbunja containing tablets is a step of packaging the prepared bokbunja containing tablets.
  • the bokbunja extract prepared according to the above embodiment is characterized in that it is possible to utilize the functional active ingredient possessed by the bokbunja as it is by using the bokbunja extract extracted from the bokbunja as it is.
  • the present invention is characterized in that it is possible to manufacture a variety of products, such as beverages and tablets supplemented with vitamins and other nutrients by mixing the orange extract and onion extract in bokbunja extract.
  • the present invention having the configuration as described above provides a method for producing bokbunja-containing beverages and tablets that can produce beverages and tablets containing bokbunja that can enhance vitamins and other nutrients.

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  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Mycology (AREA)
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Abstract

The present invention relates to a method for extracting Korean raspberry, and methods for manufacturing a beverage and a tablet containing Korean raspberry, and more particularly, to a method for extracting Korean raspberry so as to obtain an extracted liquid and powder from Korean raspberry so that the effective ingredients of Korean raspberry can be easily ingested by the human body, and to methods for manufacturing a beverage and a tablet containing Korean raspberry, which methods can manufacture the effective ingredients of Korean raspberry in the form of a beverage and a tablet that are easily ingested by the human body, and which methods can add orange and onion extracts in order to fortify the beverage and tablet with vitamins and other nutritional ingredients.

Description

복분자의 추출 방법, 복분자 함유 음료 및 정제의 제조 방법Extraction method of bokbunja, manufacturing method of bokbunja-containing beverages and tablets
본 발명은 복분자의 추출 방법, 복분자 함유 음료 및 정제의 제조 방법에 관한 것으로, 보다 상세하게는 복분자의 유효성분을 인체에 흡수가 용이하게 하는 복분자 추출액 및 추출 분말을 얻을 수 있는 복분자의 추출 방법과, 복분자의 유효성분을 인체에 흡수가 용이한 음료 및 정제 형태로 제조하되 오렌지 및 양파 추출물을 첨가함으로써 비타민류와 기타 영양성분을 보강할 수 있는 복분자가 함유된 음료 및 정제를 제조할 수 있는 복분자 함유 음료 및 정제의 제조 방법에 관한 것이다.The present invention relates to a method for extracting bokbunja, a method for producing bokbunja containing beverages and tablets, and more specifically, bokbunja extract and extract powder to obtain the bokbunja active ingredient to facilitate the absorption of the active ingredient of bokbunja and , Bokbunja, which can prepare the active ingredients of Bokbunja in the form of beverages and tablets that can be easily absorbed by the human body, but can also prepare drinks and tablets containing Bokbunja that can reinforce vitamins and other nutrients by adding orange and onion extracts. It relates to a method for producing a beverage containing and tablets.
복분자(Rubus coreanus Miquel)는 식용으로 뿐만 아니라 예로부터 한방에서 덜 익은 복분자과일을 건조시켜 약재로 사용되고 있으며, 동의보감에 의하면 신정, 신 및 간을 보호하고 눈을 밝게 하며 스테미너 증진에 효과가 있는 것으로 알려져 있으며, 맛이 달고 독이 없으며, 붉은색을 띠고 있어 적용되는 식품에 따라 기호성을 높일 수 있는 가공식품용 재료로 적용가능할 뿐만 아니라, 최근에는 항암활성 및 면역증진효과, 항산화 및 항균활성, 헤파티티스 비 바이러스(Hepatitis B virus) 억제 등 다양한 생리활성기능을 가진 것으로 알려지고 있다.Bokbunja (Rubus coreanus Miquel) is used not only for food but also as a medicine by drying unripe bokbunja fruits in traditional Korean medicine. According to the agreement, it is known to protect the Shinjung, god and liver, brighten the eyes and improve stamina. It is not only tasteful, no poison, and red color, so it is not only applicable to processed foods that can improve palatability depending on the food applied, but also recently, anti-cancer and immuno-stimulating effect, antioxidant and antimicrobial activity, hepatitis It is known to have various physiologically active functions including inhibition of Hepatitis B virus.
이상에서 살펴본 바와 같이 복분자의 성분, 효능에 대해서는 많은 것들이 밝혀지고 있으나, 복분자의 가공제품화와 관련되어 주로 복분자주(酒)의 품질 고급화를 위한 연구에 집중되어 있을 뿐, 특별히 복분자를 이용하여 상업적인 식품화 개발이 거의 이루어지지 않은 실정이다.As described above, many ingredients and efficacy of bokbunja have been revealed, but mainly focused on the research on the quality of bokbunja wine related to the processed productization of bokbunja, especially commercialized food using bokbunja There is little development.
최근 고창군 부안농협에서는 복분자즙 제품을 개발하여 생산, 판매하고 있으나, 상기 복분자즙 제품은 원료 고유의 적색 색상을 충분히 발현시키지 못하였고 음용시 신맛이 강할 뿐 아니라 음용 후 떫은맛이 느껴지는 등 제품의 품질 개선이 절실히 요구되고 있으며, 주요 소비층도 장년층으로 국한되고 있는 것으로 조사됨에 따라 기존의 장년층뿐만 아니라 젊은층에 이르기까지 소비계층의 폭을 넓힐 수 있는 대중적인 식품의 개발이 요청되고 있다. Recently, Gochang-gun Buan Nonghyup developed, produced, and sold bokbunja juice products, but the bokbunja juice products did not express enough red color of the raw material, and the sour taste was strong after drinking, and the quality of the products was improved. As there is an urgent need, and the main consumer groups are limited to the elderly, there is a demand for the development of popular foods that can expand the consumption class to the young and the older.
본 발명은 상기와 같은 점을 인식하여 안출된 것으로 본 발명의 목적은 복분자의 유효성분을 인체에 흡수가 용이하게 하는 복분자 추출액 및 추출 분말을 얻을 수 있는 복분자의 추출 방법을 제공하기 위한 것이다.The present invention has been made in view of the above point is an object of the present invention to provide a method for extracting bokbunja extract to obtain the bokbunja extract and extract powder to facilitate the absorption of the active ingredient of bokbunja in the human body.
아울러 본 발명의 또 다른 목적은, 복분자의 유효성분을 인체에 흡수가 용이한 음료 및 정제 형태로 제조하되 오렌지 및 양파 추출물을 첨가함으로써 비타민류와 기타 영양성분을 보강할 수 있는 복분자가 함유된 음료 및 정제를 제조할 수 있는 복분자 함유 음료 및 정제의 제조 방법을 제공하기 위한 것이다.In addition, another object of the present invention is to prepare an active ingredient of bokbunja in the form of beverages and tablets that are easily absorbed by the human body, but the beverage containing bokbunja that can reinforce vitamins and other nutrients by adding orange and onion extract And a method for producing bokbunja-containing beverages and tablets capable of producing tablets.
본 발명에 따른 복분자의 추출 방법은, 복분자를 냉동시키는 냉동단계와, 냉동된 복분자를 분쇄하는 분쇄단계와, 복분자 분쇄물을 일정 크기 이하의 입자를 선별하는 사과단계와, 사과된 분쇄물을 교반하는 교반단계와, 교반된 재료를 실온에서 냉침하는 냉침단계와, 냉침된 재료를 원심분리하여 복분자추출액을 얻는 원심분리단계와, 원심분리된 추출액을 살균시키고 여과하는 제균 및 여과단계를 포함하는 것을 특징으로 한다.Extraction method of bokbunja according to the present invention, the freezing step of freezing the bokbunja, the crushing step of crushing the frozen bokbunja, the apple step of sorting the particles of a certain size below the bokbunja pulverized, and stirring the pulverized apples And a stirring step for cooling the stirred material at room temperature, a centrifugation step for centrifuging the chilled material to obtain a bokbunja extract, and a sterilization and filtration step for sterilizing and filtering the centrifuged extract. It is characterized by.
또한, 본 발명에 따른 복분자의 추출 방법은, 복분자를 냉동시키는 냉동단계와, 냉동된 복분자를 분쇄하는 분쇄단계와, 복분자 분쇄물을 일정 크기 이하의 입자로 선별하는 사과단계와, 사과된 재료를 교반하는 교반단계와, 교반된 재료를 실온에서 냉침하는 냉침단계와, 냉침된 재료를 원심분리하여 복분자추출액을 얻는 원심분리단계와, 원심분리된 복분자추출액을 동결건조시키는 동결건조단계와, 동결건조된 추출 고형물을 분쇄하는 단계와, 분쇄된 추출물을 살균하고 일정 크기 이하의 입자크기의 추출분말을 얻는 제균 및 사과단계를 포함하는 것을 특징으로 한다.In addition, the extraction method of the bokbunja according to the present invention, the freezing step of freezing the bokbunja, the crushing step of crushing the frozen bokbunja, the apple step of sorting the bokbunja crushed into particles of a predetermined size or less, and the apple material A stirring step of stirring, a chilling step of chilling the stirred material at room temperature, a centrifugation step of centrifuging the chilled material to obtain a bokbunja extract, a lyophilization step of lyophilizing the centrifuged bokbunja extract, and a freezing Pulverizing the dried extract solid, and sterilizing the pulverized extract and obtaining an extract powder having a particle size of a predetermined size or less.
또한, 본 발명에 따른 복분자함유 음료의 제조 방법은, 상기의 방법으로 추출된 복분자추출액과, 오렌지 추출액 및 양파추출액을 배합하여 혼합 용액을 제조하는 배합단계와, 혼합 용액을 원심분리하여 침전물과 부유물로부터 분리된 액상을 분리하는 원심분리단계와, 비타민 C, 구연산, 향료 첨가물을 첨가하여 혼합하는 혼합단계와, 첨가물이 혼합된 용액을 여과하는 여과단계와, 여과 용액을 살균하고 냉각시키는 살균 및 냉각단계를 포함하는 것을 특징으로 한다.In addition, the method for producing a bokbunja-containing beverage according to the present invention, the blending step of mixing the bokbunja extract extracted by the above method, the orange extract and onion extracts to prepare a mixed solution, and centrifugation of the mixed solution to precipitate and suspended matter A centrifugation step of separating the liquid phase separated from the mixture, a mixing step of adding and mixing vitamin C, citric acid, and flavoring additives, a filtration step of filtering the mixed solution of the additives, and sterilization and cooling to sterilize and cool the filtrate solution. Characterized in that it comprises a step.
또한, 본 발명에 따른 복분자 함유 정제의 제조 방법은, 상기의 방법으로 추출된 복분자추출분말과, 오렌지추출분말 및 양파추출분말을 배합하여 혼합 용액을 제조하는 배합단계와, 혼합 용액을 균질화시키는 균질화단계와, 균질화된 혼합 용액에 첨가물 및 부형제를 첨가하여 혼합하는 혼합단계와, 첨가물이 혼합된 용액에 유기용매를 혼합하여 교반하는 혼합 및 교반단계와, 교반된 혼합 용액을 감압으로 농축시켜 농축된 용액으로 정제를 성형하는 농축 및 성형단계를 포함하는 것을 특징으로 한다.In addition, the manufacturing method of the bokbunja containing tablets according to the present invention, a blending step of mixing the bokbunja extract powder, the orange extract powder and onion extract powder extracted by the above method to prepare a mixed solution, and homogenization to homogenize the mixed solution Step, a mixing step of adding and mixing an additive and an excipient to the homogenized mixed solution, a mixing and stirring step of mixing and stirring an organic solvent in a solution in which the additive is mixed, and concentrating the stirred mixed solution by concentrating under reduced pressure. It is characterized in that it comprises a concentration and molding step of forming a tablet into a solution.
상기와 같은 구성에 의하여 본 발명에 따른 복분자 추출 방법은 복분자의 유효성분을 인체에 흡수가 용이하게 하는 복분자 추출액 및 추출 분말을 얻을 수 있는 장점을 갖는다.The bokbunja extraction method according to the present invention by the configuration as described above has the advantage to obtain the bokbunja extract and extract powder to facilitate the absorption of the active ingredient of bokbunja in the human body.
아울러 본 발명에 따른 복분자 함유 음료 및 정제의 제조 방법은 복분자의 유효성분을 인체에 흡수가 용이한 음료 및 정제 형태로 제조하되 오렌지 및 양파 추출물을 첨가함으로써 비타민류와 기타 영양성분을 보강할 수 있는 복분자가 함유된 음료 및 정제를 제조할 수 있는 장점을 갖는다.In addition, the method for preparing bokbunja-containing beverages and tablets according to the present invention is to prepare the active ingredient of bokbunja in the form of beverages and tablets that can be easily absorbed by the human body, but can add vitamins and other nutritional ingredients by adding orange and onion extracts. It has the advantage of producing beverages and tablets containing bokbunja.
도 1은 오렌지/양파 추출액을 추출하는 과정을 포함하여 본 발명의 일실시예에 따른 복분자의 추출 방법을 도시한 흐름도1 is a flow chart illustrating a method of extracting Bokbunja according to an embodiment of the present invention, including extracting an orange / onion extract.
도 2는 도 1에 도시된 복분자 추출 방법에 의해 얻은 추출액을 이용하여 복분자 함유 음료의 제조 방법을 도시한 흐름도FIG. 2 is a flowchart illustrating a method for preparing bokbunja-containing beverage using the extract obtained by the bokbunja extraction method shown in FIG. 1.
도 3은 오렌지/양파 추출분말을 제조하는 과정을 포함하여 본 발명의 다른 실시예에 따른 복분자의 추출 방법을 도시한 흐름도3 is a flowchart illustrating a method of extracting Bokbunja according to another embodiment of the present invention, including the process of preparing an orange / onion extract powder.
도 4는 도 3에 도시된 복분자의 추출 방법에 의해 얻은 추출분말을 이용하여 복분자 함유 정제의 제조 방법을 도시한 흐름도FIG. 4 is a flow chart showing a method for producing bokbunja containing tablets using the extract powder obtained by the extraction method of bokbunja shown in FIG.
이하에서는 도면 및 실시예를 참조하여 본 발명에 따른 복분자의 추출 방법, 복분자 함유 음료 및 정제의 제조 방법을 보다 상세하게 설명하기로 한다.Hereinafter, with reference to the drawings and examples will be described in more detail the extraction method of bokbunja, a method for producing bokbunja containing beverages and tablets according to the present invention.
도 1은 오렌지/양파 추출액을 추출하는 과정을 포함하여 본 발명의 일실시예에 따른 복분자의 추출 방법을 도시한 흐름도이다. 이하의 <실시예1>은 도 1에 도시된 복분자 추출 방법에 따라 복분자 추출액을 얻는 과정을 설명한 것이다. 다만, 설명의 편의를 위해 실시예1에서는 복분자 추출액과 함께 오렌지 추출액 및 양파 추출액을 얻는 과정을 동시에 설명하기로 한다.1 is a flowchart illustrating a method of extracting Bokbunja according to an embodiment of the present invention, including extracting an orange / onion extract. [Example 1] below describes a process of obtaining a bokbunja extract according to the bokbunja extraction method shown in FIG. However, in the first embodiment for the convenience of description, the process of obtaining the orange extract and the onion extract together with the bokbunja extract will be described at the same time.
<실시예1 : 복분자추출액, 오렌지추출액 및 양파추출액 제조>Example 1 Preparation of Bokbunja Extract, Orange Extract, and Onion Extract
복분자추출액/오렌지추출액/양파추출액 각각은 다음과 같은 과정을 거쳐 제조된다.Bokbunja extract / orange extract / onion extract are each prepared through the following process.
(1) 냉동단계(S101,S101',S101")(1) Freezing step (S101, S101 ', S101 ")
재료(복분자, 오렌지, 양파) 각각을 약 -30℃의 온도로 30분간 급냉시키는 단계이다. 이 냉동단계에서는 재료가 동결되면서 냉동건조로 수분을 일부 제거된다.Each of the ingredients (bokbunja, orange, onion) is quenched for 30 minutes at a temperature of about -30 ℃. In this freezing step, the material is frozen and some of the moisture is removed by freeze drying.
(2) 분쇄단계(S102,S102',S102")(2) grinding step (S102, S102 ', S102 ")
냉동된 재료 각각을 분쇄기로 분쇄하는 단계이다.Grinding each frozen material with a grinder.
(3) 사과단계(S103,S103',S103")(3) Apple step (S103, S103 ', S103 ")
재료 분쇄물 각각을 체(Sieve)로 걸러 일정 크기 이하의 입자로 선별하는 단계이다. 이 사과단계에서는 다음 단계의 원활한 진행을 위해 선별된 재료 분쇄물은 그 입자가 48mesh 정도가 적당하다.Each of the material pulverization is filtered through a sieve to screen particles of a predetermined size or less. At this apple stage, the finely ground material is selected to have a particle size of about 48 mesh.
(4) 교반단계(S104,S104',S104")(4) stirring step (S104, S104 ', S104 ")
재료 분쇄물의 입자가 고르게 섞이도록 교반하는 단계이다.Stirring the particles of the material pulverization to mix evenly.
(5) 냉침단계(S105,S105',S105")(5) Cold soaking step (S105, S105 ', S105 ")
교반된 재료 분쇄물을 실온(18±2℃)에서 5~7일(day)간 냉침하는 단계이다. 실온에서 충분히 냉침되는 과정에서 재료 분쇄물은 수분이 녹으면서 침전물이 액체의 하부로 침전이 진행된다.The stirred material mill is chilled at room temperature (18 ± 2 ° C.) for 5-7 days. In the process of being sufficiently cooled at room temperature, the material pulverization dissolves moisture, and the precipitate proceeds to the lower part of the liquid.
(6) 원심분리단계(S106,S106',S106")(6) Centrifugation step (S106, S106 ', S106 ")
냉침된 재료 각각을 원심분리기로 원심분리(1200~1500rpm, 1분~1분30초)하여 복분자추출액, 오렌지추출액 및 양파추출액 각각을 얻는 단계이다.Centrifugation (1200 ~ 1500rpm, 1 minute ~ 1 minute 30 seconds) with each of the chilled material centrifuge to obtain each of the bokbunja extract, orange extract and onion extract.
(7)제균 및 여과단계(S107,S107',S107")(7) Sterilization and Filtration Steps (S107, S107 ', S107 ")
원심분리된 추출액 각각을 살균시키고 여과하는 단계이다. 살균은 원심분리된 추출액을 복사열로 가열하여 이루어지고, 여과는 여과지로 화선지를 사용하여 원심분리된 추출액을 실온에서 3일(day) 정도 여과하여 이루어진다.Sterilizing and filtering each centrifuged extract. Sterilization is performed by heating the centrifuged extract with radiant heat, and filtration is performed by filtration of the centrifuged extract using a paper sheet for about 3 days at room temperature.
도 2는 도 1에 도시된 복분자 추출 방법에 의해 얻은 추출액을 이용하여 복분자 함유 음료의 제조 방법을 도시한 흐름도이다. 이하의 <실시예2>에서 도 2에 도시된 방법에 따라 복분자 함유 음료를 제조하는 과정을 설명한다.FIG. 2 is a flowchart illustrating a method of preparing a bokbunja-containing beverage using the extract obtained by the bokbunja extraction method shown in FIG. 1. In the following <Example 2> it will be described a process for producing a bokbunja containing beverage according to the method shown in FIG.
<실시예2 : 복분자 함유 혼합음료의 제조>Example 2 Preparation of Mixed Drink Containing Bokbunja
(1) 추출액 제조 단계(S10,S10',S10")(1) Extract Preparation Step (S10, S10 ', S10 ")
상기 실시예1의 과정을 거쳐 재료(복분자, 오렌지, 양파)로부터 복분자 추출액, 오렌지추출액 및 양파추출액을 얻는 단계이다.Through the process of Example 1 to obtain a bokbunja extract, orange extract and onion extract from the material (bokbunja, orange, onion).
(2) 배합단계(S20)(2) compounding step (S20)
상기 복분자추출액, 오렌지추출액, 양파추출액, 정제수를 배합하여 혼합하여 혼합용액을 얻는 단계이다. 배합비는 복분자추출액:오렌지추출액:양파추출액:정제수=20:10:10:50(부피비)이며, 이 배합단계에서 액상과당이 소량(혼합용액 전체 대비 약2~3부피% 정도) 첨가된다.The bokbunja extract, orange extract, onion extract, and purified water to combine the steps to obtain a mixed solution. The compounding ratio is bokbunja extract: orange extract: onion extract: purified water = 20:10: 10:50 (volume ratio), in this blending step a small amount of liquid fructose (about 2-3% by volume relative to the total mixture solution) is added.
(3) 원심분리단계(S30)(3) centrifugation step (S30)
혼합 용액을 원심분리기로 원심분리(1200~1500rpm, 1분~1분30초)하여 하층의 침전물과 상층의 부유물을 제거하여 그 침전물과 부유물과 분리된 원심분리액을 얻는 단계이다.Centrifugation (1200-1500 rpm, 1 minute-1 minute 30 seconds) of the mixed solution by centrifugation removes the lower precipitate and the upper float, thereby obtaining a centrifuge separated from the precipitate and the float.
(4) 혼합단계(S40)(4) mixing step (S40)
원심분리액에 비타민 C, 구연산, 향료 첨가물 등을 첨가하여 혼합하는 단계이다. 비타민 C는 상기 배합단계에서 배합된 정제수 대비 1/5(비타민C 부피/정제수 부피) 정도 첨가되며, 구연산, 향료 등 기타 첨가물은 소량 첨가된다.Vitamin C, citric acid, flavoring additives, etc. are added to the centrifuge and mixed. Vitamin C is added to about 1/5 (vitamin C volume / purified water volume) compared to the purified water formulated in the above mixing step, citric acid, fragrance and other additives are added in small amounts.
(5) 여과단계(S50)(5) filtration step (S50)
첨가물이 첨가된 용액에 함유된 미세한 입자를 제거하기 위한 공정이다.It is a process for removing the fine particles contained in the solution to which the additive is added.
(6) 살균 및 냉각단계(S60)(6) sterilization and cooling step (S60)
여과된 용액을 순간의 고열로 가열하여 살균하고 냉각시켜 복분자 함유 음료를 얻는 단계이다.The filtered solution is sterilized by heating to an instant high temperature and cooled to obtain a bokbunja-containing beverage.
(7) 포장단계(S70)(7) Packing step (S70)
제조된 복분자 함유 음료를 용기에 담아 포장하는 단계이다.It is a step of packaging the prepared bokbunja containing beverage in a container.
도 3은 오렌지/양파 추출분말을 제조하는 과정을 포함하여 본 발명의 다른 실시예에 따른 복분자의 추출 방법을 도시한 흐름도이다. 이하의 <실시예3>은 도 3에 도시된 복분자 추출 방법에 따라 복분자 추출분말을 얻는 과정을 설명한 것이다. 다만, 설명의 편의를 위해 실시예1에서는 복분자 추출분말과 함께 오렌지 추출분말 및 양파 추출분말을 얻는 과정을 동시에 설명하기로 한다.3 is a flowchart illustrating a method of extracting Bokbunja according to another embodiment of the present invention, including the process of preparing an orange / onion extract powder. [Example 3] below describes a process of obtaining a bokbunja extract powder according to the bokbunja extraction method shown in FIG. However, in the first embodiment for the convenience of explanation, the process of obtaining the orange extract powder and the onion extract powder together with the bokbunja extract powder will be described at the same time.
<실시예3 : 복분자추출분말, 오렌지추출분말 및 양파추출분말 제조>Example 3 Preparation of Bokbunja Extract Powder, Orange Extract Powder, and Onion Extract Powder
복분자추출분말/오렌지추출분말/양파추출분말 각각은 다음과 같은 과정을 거쳐 제조된다.Bokbunja extract powder / orange extract powder / onion extract powder is produced through the following process.
(1) 냉동단계(P101,P101',P101")(1) Freezing step (P101, P101 ', P101 ")
재료(복분자, 오렌지, 양파) 각각을 약 -30℃의 온도로 30분간 급냉시키는 단계이다. 이 냉동단계에서는 재료가 동결되면서 냉동건조로 수분을 일부 제거된다.Each of the ingredients (bokbunja, orange, onion) is quenched for 30 minutes at a temperature of about -30 ℃. In this freezing step, the material is frozen and some of the moisture is removed by freeze drying.
(2) 분쇄단계(P102,P102',P102")(2) grinding step (P102, P102 ', P102 ")
냉동된 재료 각각을 분쇄기로 분쇄하는 단계이다.Grinding each frozen material with a grinder.
(3) 사과단계(P103,P103',P103")(3) Apple step (P103, P103 ', P103 ")
재료 분쇄물 각각을 체(Sieve)로 걸러 일정 크기 이하의 입자로 선별하는 단계이다. 이 사과단계에서는 다음 단계의 원활한 진행을 위해 선별된 재료 분쇄물은 그 입자가 48mesh 정도가 적당하다.Each of the material pulverization is filtered through a sieve to screen particles of a predetermined size or less. At this apple stage, the finely ground material is selected to have a particle size of about 48 mesh.
(4) 교반단계(P104,P104',P104")(4) Stirring Step (P104, P104 ', P104 ")
재료 분쇄물의 입자가 고르게 섞이도록 교반하는 단계이다.Stirring the particles of the material pulverization to mix evenly.
(5) 냉침단계(P105,P105',P105")(5) Cold soak step (P105, P105 ', P105 ")
교반된 재료 분쇄물을 실온(18±2℃)에서 5~7일(day)간 냉침하는 단계이다. 실온에서 충분히 냉침되는 과정에서 재료 분쇄물은 수분이 녹으면서 침전물이 액체의 하부로 침전이 진행된다.The stirred material mill is chilled at room temperature (18 ± 2 ° C.) for 5-7 days. In the process of being sufficiently cooled at room temperature, the material pulverization dissolves moisture, and the precipitate proceeds to the lower part of the liquid.
(6) 원심분리단계(P106,P106',P106")(6) centrifugation step (P106, P106 ', P106 ")
냉침된 재료 각각을 원심분리기로 원심분리(1200~1500rpm, 1분~1분30초)하여 복분자추출액, 오렌지추출액 및 양파추출액 각각을 얻는 단계이다.Centrifugation (1200 ~ 1500rpm, 1 minute ~ 1 minute 30 seconds) with each of the chilled material centrifuge to obtain each of the bokbunja extract, orange extract and onion extract.
(7) 동결건조단계(P107,P107',P107")(7) Freeze drying step (P107, P107 ', P107 ")
원심분리된 추출액 각각을 -30℃의 온도로 급속 냉각시켜 동결건조시키는 단계이다. 동결건조된 추출물은 함수율이 약 5%정도로 건조된다.Each of the centrifuged extracts is freeze-dried by rapid cooling to a temperature of -30 ° C. Lyophilized extracts are dried to about 5% water content.
(8) 분쇄단계(P108,P108',P108")(8) Grinding step (P108, P108 ', P108 ")
동결건조된 추출 고형물을 분쇄기로 분쇄하는 단계이다.The lyophilized extraction solid is pulverized with a grinder.
(9) 제균 및 사과단계(P109,P109',P109")(9) Sterilization and Apple Step (P109, P109 ', P109 ")
분쇄된 추출물을 살균하고 일정 크기 이하의 입자크기의 추출분말을 얻는 단계이다. 추출분말은 150~200mesh의 입자 크기를 갖는 것이 바람직하다.Sterilizing the pulverized extract and obtaining an extract powder having a particle size of a predetermined size or less. Extraction powder preferably has a particle size of 150 ~ 200mesh.
도 4는 도 3에 도시된 복분자 추출 방법에 의해 얻은 추출분말을 이용하여 복분자 함유 정제의 제조 방법을 도시한 흐름도이다. 이하의 <실시예4>에서는 도 4에 도시된 방법에 따라 복분자 함유 정제를 제조하는 과정을 설명한다.FIG. 4 is a flowchart illustrating a method for preparing bokbunja containing tablets using the extract powder obtained by the bokbunja extraction method shown in FIG. 3. In the following <Example 4> will be described a process for producing a bokbunja containing tablets according to the method shown in FIG.
<실시예4 : 복분자 함유 정제의 제조>Example 4 Preparation of Bokbunja-Containing Tablets
(1) 추출분말 제조 단계(P10,P10',P10")(1) Extract Powder Preparation Step (P10, P10 ', P10 ")
상기 실시예3의 과정을 거쳐 재료(복분자, 오렌지, 양파)로부터 복분자추출분말, 오렌지추출분말 및 양파추출분말 얻는 단계이다.Obtaining the bokbunja extract powder, orange extract powder and onion extract powder from the material (bokbunja, orange, onion) through the process of Example 3.
(2) 배합단계(P20)(2) Mixing step (P20)
상기 복분자추출분말, 오렌지추출분말, 양파추출분말, 정제수를 배합하여 혼합하여 혼합용액을 얻는 단계이다. 배합비는 복분자추출분말:오렌지추출분말:양파추출분말:정제수=20:10:10:50(중량비)으로 배합된다.The bokbunja extract powder, orange extract powder, onion extract powder, purified water to combine the steps to obtain a mixed solution. The compounding ratio is compounded from bokbunja extract powder: orange extract powder: onion extract powder: purified water = 20: 10: 10: 50 (weight ratio).
(3) 균질화단계(P30)(3) Homogenization step (P30)
혼합 용액을 균질화 장치로 분말이 정제수 내에 균일하게 혼합되도록 혼합시키는 단계이다.The mixed solution is mixed with the homogenizer so that the powder is uniformly mixed in the purified water.
(4) 혼합단계(P40)(4) mixing step (P40)
균질화된 혼합 용액에 첨가물 및 부형제를 첨가하여 혼합하는 단계이다. 상기 첨가물로는 녹차 추출분말 및 착색료(이산화티타늄, 식용색소 황색5호, 적색3호, 적색40호, 청색1호 등)이 첨가되고, 부형제로는 포도씨유나 팜유가 첨가된다.Addition and excipients are added to the homogenized mixed solution for mixing. Green tea extract powder and coloring agents (titanium dioxide, food coloring yellow No. 5, red No. 3, red No. 40, blue No. 1, etc.) are added as the additive, and grape seed oil or palm oil is added as an excipient.
녹차 추출분말(동서산업)은 상기 정제수 대비 1/5중량비(녹차 추출분말/정제수)로 첨가되며, 착색료는 소량이 첨가된다. 또한, 포도씨유나 팜유는 정제수 대비 혼합 용액 200g당 약 10ml 정도 첨가된다.Green tea extract powder (East-West Industries) is added in a 1/5 weight ratio (green tea extract powder / purified water) relative to the purified water, and a small amount of the coloring agent is added. In addition, grape seed oil or palm oil is added about 10ml per 200g of mixed solution compared to purified water.
(5) 혼합 및 교반단계(P50)(5) mixing and stirring step (P50)
첨가물이 혼합된 용액에 유기용매(함수 에탄올)를 혼합하여 교반하는 단계이다. 유기용매(함수에탄올)은 혼합 용액 200g당 약 100ml 정도 혼합된다.It is a step of mixing and stirring an organic solvent (functional ethanol) in a solution in which the additive is mixed. The organic solvent (functional ethanol) is mixed at about 100 ml per 200 g of the mixed solution.
(6) 농축 및 성형단계(P60)(6) concentration and molding step (P60)
교반된 혼합 용액을 700mHg, 40℃의 온도로 감압 농축시키고, 농축된 용액으로 정제 형상으로 성형하는 단계이다.The stirred mixed solution is concentrated under reduced pressure to a temperature of 700mHg, 40 ℃, and the step of forming a tablet form into a concentrated solution.
(7) 포장단계(P70)(7) Packing step (P70)
제조된 복분자 함유 정제를 포장에 담아 포장하는 단계이다.A step of packaging the prepared bokbunja containing tablets.
상기의 실시예에 따라 제조된 복분자 추출물은 복분자를 그대로 이용하지 않고, 복분자로부터 추출된 복분자 추출물을 이용함으로써 복분자가 갖는 기능성 유효 성분을 그대로 활용할 수 있도록 한 것을 특징으로 한다. 특히, 본 발명은 복분자추출물에 오렌지 추출물 및 양파추출물을 혼합하여 비타민류와 기타 영양성분이 보강된 음료나 정제 등의 다양한 제품을 제조할 수 있도록 한 것을 특징으로 한다.The bokbunja extract prepared according to the above embodiment is characterized in that it is possible to utilize the functional active ingredient possessed by the bokbunja as it is by using the bokbunja extract extracted from the bokbunja as it is. In particular, the present invention is characterized in that it is possible to manufacture a variety of products, such as beverages and tablets supplemented with vitamins and other nutrients by mixing the orange extract and onion extract in bokbunja extract.
앞에서 설명되고 도면에 도시된 복분자 추출, 음료 및 정제의 제조 방법은 본 발명을 실시하기 위한 하나의 실시예에 불과하며, 본 발명의 기술적 사상을 한정하는 것으로 해석되어서는 안된다. 본 발명의 보호범위는 이하의 특허청구범위에 기재된 사항에 의해서만 정하여지며, 본 발명의 요지를 벗어남이 없이 개량 및 변경된 실시예는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 자명한 것인 한 본 발명의 보호범위에 속한다고 할 것이다.The manufacturing method of the bokbunja extract, drink and tablets described above and shown in the drawings is only one embodiment for carrying out the present invention, and should not be construed as limiting the technical spirit of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and the embodiments which have been improved and changed without departing from the gist of the present invention will be apparent to those skilled in the art. It will be said to belong to the protection scope of the present invention.
상기와 같은 구성을 갖는 본 발명은 비타민류와 기타 영양성분을 보강할 수 있는 복분자가 함유된 음료 및 정제를 제조할 수 있는 복분자 함유 음료 및 정제의 제조 방법을 제공한다.The present invention having the configuration as described above provides a method for producing bokbunja-containing beverages and tablets that can produce beverages and tablets containing bokbunja that can enhance vitamins and other nutrients.

Claims (4)

  1. 복분자를 냉동시키는 냉동단계와,A freezing step of freezing bokbunja,
    냉동된 복분자를 분쇄하는 분쇄단계와,A grinding step of crushing the frozen bokbunja,
    복분자 분쇄물을 일정 크기 이하의 입자를 선별하는 사과단계와,An apple step of sorting particles of a predetermined size or less from the crushed bokbunja,
    사과된 분쇄물을 교반하는 교반단계와,A stirring step of stirring the pulverized apples,
    교반된 재료를 실온에서 냉침하는 냉침단계와,A chilling step of cooling the stirred material at room temperature,
    냉침된 재료를 원심분리하여 복분자추출액을 얻는 원심분리단계와,A centrifugation step of centrifuging the chilled material to obtain a bokbunja extract;
    원심분리된 추출액을 살균시키고 여과하는 제균 및 여과단계를 포함하는 것을 특징으로 하는 복분자의 추출 방법.Extraction method of bokbunja comprising the sterilization and filtration step of sterilizing and filtering the centrifuged extract.
  2. 복분자를 냉동시키는 냉동단계와,A freezing step of freezing bokbunja,
    냉동된 복분자를 분쇄하는 분쇄단계와,A grinding step of crushing the frozen bokbunja,
    복분자 분쇄물을 일정 크기 이하의 입자로 선별하는 사과단계와,An apple step of sorting the crushed bokbunja into particles of a predetermined size or less,
    사과된 재료를 교반하는 교반단계와,A stirring step of stirring the apple material;
    교반된 재료를 실온에서 냉침하는 냉침단계와,A chilling step of cooling the stirred material at room temperature,
    냉침된 재료를 원심분리하여 복분자추출액을 얻는 원심분리단계와,A centrifugation step of centrifuging the chilled material to obtain a bokbunja extract;
    원심분리된 복분자추출액을 동결건조시키는 동결건조단계와,A lyophilization step of lyophilizing the centrifuged bokbunja extract;
    동결건조된 추출 고형물을 분쇄하는 단계와Grinding the lyophilized extract solids;
    분쇄된 추출물을 살균하고 일정 크기 이하의 입자크기의 추출분말을 얻는 제균 및 사과단계를 포함하는 것을 특징으로 하는 복분자의 추출 방법.Sterilizing the pulverized extract and extracting powder of the bokbunja comprising an antibacterial step of obtaining an extract powder of a particle size of a predetermined size or less.
  3. 제1항의 방법으로 추출된 복분자추출액과, 오렌지 추출액 및 양파추출액을 배합하여 혼합 용액을 제조하는 배합단계와,A compounding step of preparing a mixed solution by combining the bokbunja extract extracted with the method of claim 1, the orange extract and the onion extract;
    혼합 용액을 원심분리하여 침전물과 부유물로부터 분리된 액상을 분리하는 원심분리단계와,A centrifugation step of separating the mixed solution from the precipitate and the suspended solids by centrifuging the mixed solution;
    비타민 C, 구연산, 향료 첨가물을 첨가하여 혼합하는 혼합단계와,A mixing step of mixing by adding vitamin C, citric acid, and flavoring additives,
    첨가물이 혼합된 용액을 여과하는 여과단계와,A filtration step of filtering the mixed solution of the additives,
    여과 용액을 살균하고 냉각시키는 살균 및 냉각단계를 포함하는 것을 특징으로 하는 복분자 함유 음료의 제조 방법.A sterilizing and cooling step of sterilizing and cooling the filtration solution, characterized in that it comprises a bokbunja containing beverage.
  4. 제2항의 방법으로 추출된 복분자추출분말과, 오렌지추출분말 및 양파추출분말을 배합하여 혼합 용액을 제조하는 배합단계와,A compounding step of preparing a mixed solution by combining the bokbunja extract powder, the orange extract powder and the onion extract powder extracted by the method of claim 2,
    혼합 용액을 균질화시키는 균질화단계와,A homogenization step of homogenizing the mixed solution,
    균질화된 혼합 용액에 첨가물 및 부형제를 첨가하여 혼합하는 혼합단계와,A mixing step of adding and mixing an additive and an excipient to the homogenized mixed solution,
    첨가물이 혼합된 용액에 유기용매를 혼합하여 교반하는 혼합 및 교반단계와,A mixing and stirring step of mixing and stirring an organic solvent in a solution containing an additive;
    교반된 혼합 용액을 감압으로 농축시켜 농축된 용액으로 정제를 성형하는 농축 및 성형단계를 포함하는 것을 특징으로 하는 복분자 함유 정제의 제조 방법.Concentrating and molding step of forming a tablet to a concentrated solution by concentrating the stirred mixed solution at reduced pressure.
PCT/KR2012/007548 2011-10-13 2012-09-20 Method for extracting korean raspberry, and methods for manufacturing a beverage and a tablet containing korean raspberry WO2013055047A1 (en)

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CN103355727A (en) * 2013-08-06 2013-10-23 郑剑峰 Preparation method for solid Cordyceps militaris beverage
CN104544047A (en) * 2014-12-11 2015-04-29 张莘蔓 Original orange-flavor buccal tablets prepared from sodium L-ascorbate, and preparation method of buccal tablets
CN110423666A (en) * 2019-09-12 2019-11-08 杭州千岛湖鹤岭家庭农场有限公司 A kind of preparation method of the pure wine brewing of Rubus chingii red fruit
CN111187696A (en) * 2020-03-24 2020-05-22 杭州千岛湖鹤岭家庭农场有限公司 Preparation method of raspberry Chinese olive wine

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KR20000049796A (en) * 2000-05-01 2000-08-05 하우청 Wild berry tea and process for preparation thereof
KR100533196B1 (en) * 2005-09-22 2005-12-02 임규순 Method for preparing a beverage containing extracts of rubus coreanus miquel
KR100878876B1 (en) * 2007-05-16 2009-01-15 재단법인 전라북도생물산업진흥원 Process for Preparing Granule using Rubi Fructus
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103355727A (en) * 2013-08-06 2013-10-23 郑剑峰 Preparation method for solid Cordyceps militaris beverage
CN104544047A (en) * 2014-12-11 2015-04-29 张莘蔓 Original orange-flavor buccal tablets prepared from sodium L-ascorbate, and preparation method of buccal tablets
CN110423666A (en) * 2019-09-12 2019-11-08 杭州千岛湖鹤岭家庭农场有限公司 A kind of preparation method of the pure wine brewing of Rubus chingii red fruit
CN111187696A (en) * 2020-03-24 2020-05-22 杭州千岛湖鹤岭家庭农场有限公司 Preparation method of raspberry Chinese olive wine

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