WO2020262767A1 - Procédé de préparation d'un extrait d'ingrédient à base d'herbes orientales avec élimination d'un goût désagréable - Google Patents

Procédé de préparation d'un extrait d'ingrédient à base d'herbes orientales avec élimination d'un goût désagréable Download PDF

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WO2020262767A1
WO2020262767A1 PCT/KR2019/015156 KR2019015156W WO2020262767A1 WO 2020262767 A1 WO2020262767 A1 WO 2020262767A1 KR 2019015156 W KR2019015156 W KR 2019015156W WO 2020262767 A1 WO2020262767 A1 WO 2020262767A1
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Prior art keywords
herbal
extraction
extract
herbal ingredients
minutes
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PCT/KR2019/015156
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English (en)
Korean (ko)
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경소정
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경소정
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Priority claimed from KR1020190076653A external-priority patent/KR20210001099A/ko
Application filed by 경소정 filed Critical 경소정
Priority claimed from KR1020190142338A external-priority patent/KR20210055938A/ko
Publication of WO2020262767A1 publication Critical patent/WO2020262767A1/fr

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Definitions

  • the disclosed content relates to a method of preparing an extract of oriental herbal materials from which off-flavor has been removed, and more particularly, to a method of preparing an extract from which off-flavor peculiar to oriental herbal materials is removed comprising a pretreatment step, an extraction step, a filtration step, and a concentration step.
  • Disclosed is to provide an extract from which off-flavors peculiar to oriental herbs are removed as a method for preparing an extract of oriental herbal materials comprising a pretreatment step, an extraction step, a filtration step and a concentration step.
  • the content of this disclosure is a pretreatment step of washing the herbal ingredients in 150% to 200% water based on the total weight of the herbal ingredients and then steaming them in a steamer, hot water extraction and distillation extraction of the herbal ingredients subjected to the pretreatment step.
  • An extraction step of extracting by any one method selected from organic solvent extraction and ultrasonic extraction, a filtration step of filtering the extract through the extraction step by any one of a filter network, a filter, and a method of centrifugation, and the filtrate through the filtration step It describes a method for producing an extract of oriental medicine material from which off-flavor is removed, comprising the step of concentrating under reduced pressure.
  • the herbal ingredients are roots and tubers such as gobon, gold, saengjihwang, dokhal, reed root, licorice, gentiana, wolfberry root, nokgak, deer antler, dansam, angelica, gilgyeong, strip, mansam, maekmundong, moset, baeksuoh, It is composed of one or more selected from the group consisting of iron wool, Sukjihwang, Wonji, Peony, Sasam, Jeonsilsam, Valerian, Chichi, Jihwang, Cheonma, Cheonmundong, Arrowroot, Hasuoh, Handokdan, Hwanggi, and Sapju Root,
  • It consists of one or more selected from the group consisting of the above-ground part, leaf type, mint, perilla leaf, eoseongcho, grain parasitic, pearchohyang (gwakhyang), injinho, thyme, loquat leaf, mugwort, lotus leaf, ginkgo leaf, motherwort, chazugi leaf, side white leaf, and talc ,
  • Fruit pericarp, resin (wooden gin), as flesh meats such as gardenia, gorilla, dermis, aloe, sage, pistil, cheongpi, crust, aloes, saffron berry, coriander, goji berry, golden cherry tree, daemun, myrrh, bokbunja, Consists of one or more selected from the group consisting of mulberry fruit, mountain jujube, hawthorn, cornus, schisandra chinensis, longan meat, nutmeg, ikji, tabasheer, crust, brier fruit, pistil, and pica tree fruit,
  • a seed it is composed of one or more selected from the group consisting of naboja, bismuth, thorny lotus seeds, copper fruit seeds, casualties, hemp seeds, lotus seeds, chazugi seeds, tosaja, fenugreek, or
  • It may be made of one or more selected from the group consisting of sclerotic, fermented herbal medicine, and bokryeong, baekgangjam, and bokshin.
  • the method for preparing the extract of oriental herbal ingredients from which off-flavor has been removed as described above has an excellent effect of providing an extract from which the unique taste and odor of oriental herbal ingredients is removed.
  • 1 is a flow chart showing a method of manufacturing the disclosed herbal material extract from which off-flavor is removed.
  • the disclosed method for preparing an extract of oriental medicine material from which off-flavor has been removed is a pre-treatment step 100, which is steamed in a steamer after washing the herbal material in 150% to 200% water based on the total weight of the herbal material, and the herbal material subjected to the pre-treatment step.
  • the pretreatment step 100 may be performed by adding any one selected from the group consisting of 3 to 5% concentration of vinegar, 5 to 10% concentration of salt, and 20 to 35% concentration of alcohol.
  • the oriental medicine ingredients are Gobon, Gold, Saengjihwang, Dokhal, Reed Root, Licorice, Gentiana, Gugija Root, Nokgak, Deer antler, Dansam, Angelica, Gilgyeong, Band, Mansam, Maekmundong, Moset, Baeksu-Oh, Sukjihwang, Sukjihwang, Wonji , Peony, Sasam, Jeonsilsam, Valerian, Chichi, Jihwang, Cheonma, Cheonmun-dong, Arrowroot, Hasuo, Handokdan, Hwanggi, and Sapju Root, or
  • It is composed of one or more selected from the three groups consisting of peppermint, perilla leaf, Eoseongcho, Gokgisaeng, Baechohyang (Kwakhyang), Injinho, Thyme, Bi leaf, Mugwort, Lotus leaf, Ginkgo biloba, Motherwort, Chazgi leaf, Cypress,
  • the group classification of herbal ingredients is divided by the properties of herbal ingredients.
  • Group 1 is roots and tubers
  • group 2 is stems, branches, bark, rhizomes, tubers, and outposts
  • group 3 is aboveground and leaves.
  • Group 4 is fruit, peel, resin, and flesh
  • Group 5 is flower, flower bud, flower stalk, leaf
  • Group 6 is seed
  • Group 7 is sclerodermal fermented herbal medicine, and each group is for convenience.
  • the herbal ingredients disclosed in the present invention as divided according to the above are not limited to the above-listed ingredients, and various edible ingredients may be used.
  • the herbal material is selected from the group consisting of roots, tubers, stems, branches, bark, rhizomes, tubers, outposts, seeds, and scleroderma fermented herbs according to the type of herbal material.
  • the herbal material is selected from the group consisting of ground, leaves, fruits, pericarps, resin (wooden), fruit meat, flowers, buds, convex and leaves.
  • it may be made by rinsing for 5 to 10 minutes.
  • the salt used in the other pretreatment step (100) is filtered after dissolving it by adding salt at a concentration of 5 to 7% to 150 to 200% water based on the total weight of the herbal material, and the raw river juice is the weight of ginger and ginger. You can add 30-50% water, squeeze it, or crush the ginger, add 50-70% water to the weight of the ginger, and boil it twice.
  • the herbal ingredients are roots, tubers, stems, branches, bark, rhizomes, In the case of any one or more selected from the group consisting of tubers, outposts, seeds, and scleroderma fermented herbs, 10 to 15 minutes, herbal ingredients are ground type, leaves, fruit, pericarp, resin, and flesh , Flowers, buds, flower convection, and any one or more selected from the group consisting of side dishes, it is possible to immerse for 5 to 10 minutes, then take out and fry using a container heated in low heat.
  • the smell of the herbal ingredients roasted in the pretreatment step 100 does not fall to the desired level, additionally, it can be steamed using steam only to the extent that the surface becomes slightly damp. At this time, it may be made by adding any one selected from the group consisting of 15 to 20% of the total weight of the herbal ingredients, 5 to 10% of brewed vinegar, and 25 to 30% of alcohol.
  • the steaming step is diluted in water at 65-85°C and 5-15% of honey is diluted with respect to the weight of the water, and the herbal ingredients are roots, tubers, stems, branches, bark, and roots.
  • any one or more selected from the group consisting of stems, tubers, outposts, seeds and scleroderm fermented herbs soak them for 10 to 15 minutes, take them out, and steam them for 10 to 15 minutes, and herbal ingredients are above ground type, leaves, fruits
  • any one or more selected from the group consisting of pericarps, resins, fruit meats, flowers, buds, convex and leaves it is possible to immerse them for 5-10 minutes and then take them out and steam them for 5-10 minutes. .
  • Herbal ingredients can be sliced and used for effective extraction before the pretreatment step.
  • the roasting process is a method of allowing alcohol, vinegar, salt, etc. to soak into the drug tissue well, so it is desirable to even heat the fire and stir constantly to evenly heat it when roasting.
  • the hot water extraction in the extraction step 200 is obtained by extracting the herbal material that has passed through the pre-treatment step 100 by adding water 10 times the total weight of the herbal material and extracting it twice or three times at 100° C. for 4 to 6 hours, In the distillation extraction of the extraction step 200, the herbal ingredients that have gone through the pre-treatment step 100 are added 10 times the weight of the herbal ingredients, and the medicines are soaked and taken out for 60-80 minutes, compared to the total weight of the herbal ingredients. After adding %-200% of water, when heated to 100°C, lower the temperature to maintain 65-85°C and cook for 120 ⁇ 180 minutes, and when the hot water solution reaches 70% ⁇ 120% of the added water, debris is removed.
  • the hot water is put into a distillation extractor in a clean room, extracted at 105 ⁇ 108 °C, and stored refrigerated for one day to precipitate inorganic salts, and the organic solvent of the extraction step (200) Extraction is made by adding 200 to 300% of the total weight of the herbal ingredients to the herbal ingredients that have gone through the pretreatment step 100 with ethanol at a concentration of 30% or 70%, so that the herbal ingredients are roots, tubers, stems, In the case of any one or more selected from the group consisting of eggplants, bark, rhizomes, tubers, outposts, seeds, and sclerodermal fermented herbs, 42 to 48 hours, herbal ingredients are ground type, leaves, fruits, pericarp , In the case of any one or more selected from the group consisting of resin (wooden), fruit meat, flowers, buds, flower convection and leaf, it is immersed at room temperature for 36 to 40 hours, and ultrasonic extraction of the extraction step 200
  • water is one of the commonly used solvents.
  • As a solvent it is economical and can be easily obtained. It has a large polarity and a wide dissolution range.
  • alkaloid salts, glycosides, bitter taste, organic acid salts, tannins, proteins, sugars, resins, pigments, polysaccharides (fructose, mucosa, soup sugar, starch, etc.) enzymes and small amounts of essential oils are all contained. It can be leached with water.
  • Ethanol is a medium polar solvent and has a dissolving ability between polar and non-polar.
  • Ethanol can be mixed with water in any ratio, and since the solubility of chemical components of various herbal medicines changes according to the concentration of ethanol, active ingredients can be selectively leached at different concentrations. The higher the concentration of ethanol, the greater the solubility of essential oil components, free alkaloids, and resins.
  • the extraction step 200 may be extracted by mixing two or more materials instead of one material.
  • the filtration net 310 is 100 to 200 mesh
  • the filter 320 is 10 to 100 ⁇ m
  • the centrifugation 330 is preferably performed under conditions of 6,000 to 12,000 rpm
  • the filtration step 300 Should be repeated 3 ⁇ 5 times to remove impurities.
  • concentration under reduced pressure is performed at 85°C or less, and 50-60°C when the solvent is extracted with alcohol such as ethanol or extracted at low temperature. This can be done by concentrating under reduced pressure at.
  • Water used in the pretreatment step and extraction step may be replaced with purified water.
  • the herbal material extract prepared by the method for preparing the herbal material extract of the present invention may be contained in, for example, a hangover relief composition.
  • the composition for relieving a hangover may include an aspartic acid preparation, and a herbal preparation containing the herbal material extract.
  • the herbal material extract may be mixed with the Baeknyeoncho extract, thereby removing off-flavor of the hangover relief composition and further improving sensory properties.
  • the aspartic acid preparation may be obtained by drying the aspartic acid extract.
  • the herbal preparation for Baeknyeoncho may be obtained by drying a mixed extract of Baeknyeoncho fruit and herbal ingredients.
  • the composition is not largely limited with respect to the formulation if it is in an edible form, such as a beverage, granule, powder, jelly, capsule, pill, or effervescent tablet, for example.
  • the hangover relief composition may be prepared in the form of a beverage or effervescent tablet.
  • the composition may further include additives such as, for example, nutrients, vitamins, coloring agents, flavoring agents, and the like, and the types of additives may vary depending on the formulation.
  • the aspartic acid extract of the present invention can be obtained from bean sprouts.
  • an aspartic acid extract from the bean sprouts for example, a process of obtaining a filtrate from bean sprouts and then heat-treating and removing the suspended matter, followed by filtering and heat treatment may be repeated until the suspended matter completely disappears. have.
  • the filtrate through the above process may be recrystallized to prepare an aspartic acid extract.
  • the bean sprouts may be grown for 7 to 10 days. After the bean sprouts are pulverized to form a powder, primary filtration may be performed using a filter net (cotton cloth). At this time, the bean sprouts may not be dried and may be crushed while maintaining the moisture of the bean sprouts themselves.
  • a filter net cotton cloth
  • the primary filtrate after the primary filtration may be subjected to primary heat treatment.
  • the first heat treatment may be performed at a temperature of 50 to 80° C., and thus a floating material may be generated.
  • the floating material can be filtered using a filter net (strainer or cotton cloth) to obtain a secondary filtrate.
  • the secondary filtrate may be subjected to secondary heat treatment for 30 to 90 minutes at a temperature of, for example, 75 to 80°C.
  • the heat treatment-filtration process may be repeated two or three times. When the heat treatment-filtration is repeated, the conditions of the heat treatment may be the same as the second heat treatment. Specifically, the heat treatment-filtration process may be repeated until almost or completely no suspended matter in the filtrate.
  • the obtained filtrate may be recrystallized to obtain an aspartic acid extract.
  • the recrystallization may be cooling for 11 hours 30 minutes to 12 hours 30 minutes at a temperature range of 2 to 4 °C by adding an antifoaming agent and a coagulant to the filtrate.
  • a final aspartic acid formulation can be obtained using a spray dryer.
  • the aspartic acid extract may be included in an amount of 10% to 20% by weight based on 100% by weight of the total composition. When the aspartic acid extract is included in the above range, excellent hangover relief efficacy may be exhibited.
  • the Baeknyeoncho was cultivated around Jeju Island (palm cactus), that is, Opuntia ficus-indica L. var. saboten Makino or Opuntia ficus indica (L.) Mill., Opuntia ficus indica sp. It is possible to use ordinary centennial herb including.
  • the roots, stems, leaves, fruits, etc. may be used for the Baeknyeoncho, and the fruits of Baeknyeoncho may be used in the present invention.
  • the Baeknyeoncho is not only rich in minerals such as dietary fiber, vitamins, and minerals, but also can exhibit excellent hangover relief effects with the aspartic acid extract.
  • the hangover relief effect may be headache relief, heartburn relief, and increase in average sleep time.
  • the herbal preparation of Baeknyeoncho of the present invention may mean that the extract of Baeknyeoncho is dried.
  • the Baeknyeoncho fruit is ripened in cider, the extraction efficiency is increased, and the effect of further improving hangover relief efficacy may be exhibited.
  • the mixed solution after aging may be filtered using a strainer or cotton cloth to obtain a filtrate. Thereafter, the filtrate may be used in a spray dryer to obtain a Baengnyeoncho extract.
  • an herbal ingredient extract which will be described later, is added to the filtrate in an amount of 10 to 40% by weight compared to the filtrate, and dried to prepare a herbal preparation for Baengnyeoncho.
  • the herbal ingredient extract will be described later.
  • the Baeknyeoncho extract may be contained in 30 to 70% by weight, for example, 50 to 70% by weight based on the total weight of the hangover relief composition.
  • the Baeknyeoncho extract is included in the weight range, synergy can be exhibited in the hangover relief effect together with the aspartic acid extract.
  • the herbal material extract of the present invention is prepared by the above-described manufacturing method, and can exert the effect of removing an off-flavor peculiar to the herbal material.
  • the herbal material extract may play a role of offsetting off-flavor appearing in the aspartic acid extract and Baengnyeoncho extract. That is, when the oriental herbal material extract is included in the hangover relief composition, it may exhibit an effect of enhancing the sensory properties while including the active ingredients of the herbal material.
  • the herbal material extract may be contained in an amount of 10 to 40% by weight based on the total weight of the extract of Baengnyeoncho.
  • composition for relieving a hangover of the present invention may further include additives such as flavoring agents, food colors, sugars, nutrients, vitamins, etc., which are used in the general art, in addition to the aspartic acid extract, chinensis extract and herbal material extract.
  • additives may be included independently of each other in the range of 0.1 to 10% by weight based on the total weight of the hangover relief composition.
  • Example 1 For Example 1 and Comparative Example 1, a sensory test was performed on 25 people living or running business in Pangyo-dong, Seongnam-si, Gyeonggi-do. Ingredients are dry acid, licorice, and 45g each of Yeonjayuk sold by Hanmaeum Pharmaceutical Company (35, Yangnyeongjungang-ro, Dongdaemun-gu, Seoul). For 25 people, the extract and water were diluted 1:2 to make it possible to drink like tea/beverage, so that the unique aroma and bitter astringency of the herbal medicine were evaluated, and the results shown in Table 1 were obtained.
  • the overall preference of the sensory test was conducted to evaluate the total score of 5 points, and the end taste refers to the taste that lingers in the mouth for 30 seconds to 60 seconds after drinking Example 1 and Comparative Example 1. And the smell is not drinking the extract (beverage), but close the nose.
  • Example 1 a method of preparing an extract from which the off-flavor of herbal ingredients is removed by selecting dry acid, licorice, and lotus meat as herbal ingredients was described. However, any herbal ingredients classified by each group were described in the same manner as above. If you do, the same result will occur, and the off-flavor peculiar to herbal ingredients is removed.
  • Baengnyeoncho fruit and cider were soaked in a ratio of 1:2.8 based on volume and aged for 7 days. Thereafter, the herbal material extract was added to the filtrate filtered using a strainer in an amount of 30% by weight based on the filtrate, and dried using a spray dryer to prepare a herbal preparation for Baengnyeoncho.
  • a hangover-relieving beverage was prepared containing 20% by weight of an aspartic acid formulation, 65% by weight of a herbal preparation (including herbal extracts), 10% by weight of syrup, and the balance of water based on the total composition.
  • Example 3 Including a small amount (25% by weight) of a herbal preparation of Baengnyeoncho>
  • a hangover-relieving beverage was prepared in the same manner as in Example 2, except that 25% by weight of the herbal preparation of Baengnyeoncho was included.
  • a hangover-relieving beverage was prepared in the same manner as in Example 2, except that the herbal preparation of Baeknyeoncho prepared using water instead of cider was included.
  • a hangover relieving beverage was prepared in the same manner as in Example 2, except that instead of the herbal preparation obtained after mixing the herbal ingredients with the extract of Baengnyeoncho, the aspartic acid preparation and the herbal preparation obtained by drying the herbal material extract.
  • a hangover-relieving beverage was prepared in the same manner as in Example 2, except that the Baeknyeoncho extract was prepared and then dried without the addition of herbal ingredients to prepare a Baeknyeoncho formulation.
  • the sensory evaluation was performed by preparing beverage compositions for relieving hangovers of Examples 2 to 3 and Comparative Examples 2 to 5.
  • the inspection personnel selected 10 ordinary people who were recognized for their interest in the experiment and their suitability as inspection personnel, and explained the purpose of the experiment and conducted it according to the 10-step rating method.
  • Test personnel were provided with 100 ml of hangover-relieving beverages of Examples 2 to 3 and Comparative Examples 2 to 5 each for tasting, and the following 10-step rating method for taste, aroma, drinking sensation, and preference (very bad: 1 point, very excellent: 10 points), and then the results are shown in Table 2 as an average score. However, in order to evaluate only the organoleptic performance, all inspectors were allowed to drink without drinking.
  • compositions of Examples 2 to 3 and Comparative Examples 2 to 5 were prepared to compare the hangover relief efficacy.
  • evaluation criteria bad: X normal: ⁇ excellent: ⁇ very excellent: ⁇
  • Example 2 As shown in Table 3, in the case of Example 2, it was found that the Baeknyeoncho extract was contained in the range of 30 to 70% by weight to exert an excellent effect compared to Comparative Examples 2 to 5 in hangover relief efficacy.
  • Example 3 containing a small amount of the extract of chinensis, the effect was somewhat inferior to that of Example 2, but exhibited excellent effects compared to Comparative Examples 3 to 5, and a comparative example in which the zinnia extract was prepared using water rather than cider. 2 was confirmed that the hangover relief efficacy was inferior compared to Examples 2 and 3.
  • Comparative Example 3 that did not contain the Baeknyeoncho extract, it was confirmed that the hangover relief effect was remarkably low.

Abstract

La présente invention concerne un procédé de préparation d'un extrait d'ingrédient d'herbes orientales avec élimination d'un goût désagréable, et plus spécifiquement, le procédé comprenant : une étape de prétraitement pour des ingrédients d'herbes orientales, une étape d'extraction des ingrédients d'herbes orientales ayant subi l'étape de prétraitement, une étape de filtration des ingrédients d'herbes orientales extraits, et une étape de concentration d'ingrédients d'herbes orientales filtrés. L'extrait préparé par le procédé est exempt du goût désagréable d'ingrédients d'herbes orientales.
PCT/KR2019/015156 2019-06-26 2019-11-08 Procédé de préparation d'un extrait d'ingrédient à base d'herbes orientales avec élimination d'un goût désagréable WO2020262767A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
KR10-2019-0076653 2019-06-26
KR1020190076653A KR20210001099A (ko) 2019-06-26 2019-06-26 이취가 제거된 한방재료 추출액의 제조방법
KR10-2019-0142338 2019-11-08
KR1020190142338A KR20210055938A (ko) 2019-11-08 2019-11-08 숙취해소용 조성물의 제조방법 및 이의 제조방법으로 제조된 숙취해소용 음료

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113209662A (zh) * 2021-04-27 2021-08-06 中国热带农业科学院香料饮料研究所 一种草果风味物质的制备方法及应用
KR20230031548A (ko) * 2021-08-27 2023-03-07 꽃뫼영농조합법인 맥문동 진액 제조방법

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