WO2023008623A1

WO2023008623A1 - Milk drink using platycodon grandiflorum extract, and preparation method therefor

Info

Publication number: WO2023008623A1
Application number: PCT/KR2021/010282
Authority: WO
Inventors: 김준봉
Original assignee: (주)싱싱코퍼레이션
Priority date: 2021-07-30
Filing date: 2021-08-04
Publication date: 2023-02-02
Also published as: KR20230018741A

Abstract

A milk drink using a Platycodon grandiflorum extract, and a preparation method therefor are disclosed. According to one preferred embodiment of the present invention, Platycodon grandiflorum is washed and cut, the washed and cut Platycodon grandiflorum is immersed in honey, heat and pressure are applied thereto to cause a primary reaction, heat and pressure lower than those of the primary reaction are applied to the primarily reacted Platycodon grandiflorum so as to cause a secondary reaction, the secondarily reacted Platycodon grandiflorum is separated into a liquid and a solid and subjected to aging, the aged liquid and solid are mixed, and a Platycodon grandiflorum extract obtained from mixing the liquid and the solid are mixed is mixed with milk. The present invention has less of the unique smell and taste of Platycodon grandiflorum to reduce aversion of a user, allows the functional ingredients of Platycodon grandiflorum to be readily extracted so as to be easily drinkable, can bind well to the active ingredients of Platycodon grandiflorum, has excellent nutrition, and enables the utilization of Platycodon grandiflorum to be further improved by being used, as is, as a solid after active ingredients are extracted from Platycodon grandiflorum.

Description

Milk beverage using bellflower extract and manufacturing method thereof

The present invention relates to a milk beverage and a method for producing the same, and more particularly, to a milk beverage using a bellflower extract and a method for producing the same.

Bellflower is a dicotyledonous plant that grows in various parts of Korea and is a perennial perennial plant of the bellflower family.

The scientific name of bellflower is Platycodon grandiflorum, and its distribution area is distributed in Korea, Japan, and China.

These bellflower roots are widely used for food, especially in Korea, have been widely used for food or medicinal purposes since the past, and have also been widely known as local specialties in major regions.

Although this bellflower is known to contain various functional and physiologically active ingredients, it is not used alone, but in most cases, it is used with other fruits such as apples and pears, or with other medicinal materials. Except for the form of juice, its use as a beverage was limited.

In particular, the reason is that the process of extracting the active ingredient of bellflower is difficult, and long-term storage is difficult.

In addition, there is a user's reluctance to use the bellflower extract for beverages using the bellflower extract due to the characteristics such as the unique fragrance and the bitter taste of the balloon flower itself, and accordingly, there is a problem in that the utilization method is inevitably limited.

Therefore, it is required to develop a drinkable beverage by extracting the functional ingredients of bellflower more easily while reducing the unique aroma and taste of bellflower.

In particular, it is required to develop a milk beverage combined with milk that can be well combined with the active ingredients of bellflower and is nutritionally excellent.

In order to solve the conventional problems as described above, the present invention is a milk beverage using a bellflower extract that can be easily drunk by extracting the functional ingredients of bellflower while reducing the user's repulsion by reducing the unique aroma and taste of bellflower and manufacturing the same to suggest a way.

In addition, it is to propose a milk beverage and a manufacturing method using a bellflower extract that can be well combined with the active ingredients of bellflower and can be nutritionally excellent.

Other objects of the present invention will be easily understood through the description of the following embodiments.

In order to achieve the above object, according to one aspect of the present invention there is provided a method for producing a milk beverage using a bellflower extract.

According to a preferred embodiment of the present invention, in the method for producing a milk beverage using a bellflower extract, washing and cutting the bellflower; Impregnating the washed and cut bellflower into honey and subjecting it to a primary reaction by applying heat and pressure; Secondary reaction by applying heat and pressure lower than the first reaction to the first reaction bellflower; Separating and maturing the secondary reacted bellflower into a liquid phase and a solid phase, respectively; And there is provided a method for producing a milk beverage comprising the step of mixing at least one of the aged liquid and solid extracts with milk.

In the step of impregnating the washed and cut bellflower into honey and applying heat and pressure to the first reaction, the temperature of the first reaction is 100 ° C. or more, the pressure is 50 kpa or more, and the reaction time can be 30 to 48 hours there is.

In the step of performing the second reaction by applying heat and pressure lower than the first reaction to the first reaction bellflower, the temperature of the second reaction is 60 ° C to 80 ° C, no pressure is applied separately, and the reaction time is 10 to 15 hours can be

In the step of separating and aging the secondary reacted bellflower into liquid and solid, the aging temperature may be 5 ° C to 60 ° C, and the aging time may be at least 10 hours.

In the step of mixing at least one of the aged liquid and solid materials with milk, in the case of mixing both the aged liquid and solid materials, mixing the respectively aged liquid and solid materials first, The aged liquid phase and the aged solid material may be pulverized and mixed.

The step of mixing at least one bellflower extract of the aged liquid and solid with milk may be performed by mixing 10 to 20% by weight of at least one bellflower extract of the liquid and solid with 100% by weight of the milk.

According to another aspect of the present invention, a milk beverage prepared by a method for producing a milk beverage using a bellflower extract is provided.

According to a preferred embodiment of the present invention, in a milk beverage prepared by a method for producing a milk beverage using a bellflower extract, the method for producing a milk beverage using a bellflower extract is a method for producing a milk beverage using a bellflower extract. In the step of washing and cutting the bellflower; Impregnating the washed and cut bellflower into honey and subjecting it to a primary reaction by applying heat and pressure; Secondary reaction by applying heat and pressure lower than the first reaction to the first reaction bellflower; Separating and maturing the secondary reacted bellflower into a liquid phase and a solid phase, respectively; and mixing at least one of the aged liquid and solid extracts with milk.

As described above, according to the milk beverage using the bellflower extract and the manufacturing method according to the present invention, the unique aroma and taste of bellflower are reduced, and the user's reluctance is reduced, while the functional ingredients of bellflower are extracted more easily and are easily drinkable. there is

In addition, it can be well combined with the active ingredient of bellflower, is nutritionally excellent, and has the advantage of further increasing the utilization of bellflower by using the solids of bellflower after extracting the active ingredient from bellflower.

1 is a flow chart showing a sequence in which a milk beverage manufacturing method using a bellflower extract according to a preferred embodiment of the present invention is implemented.

Since the present invention can make various changes and have various embodiments, specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention.

Like reference numerals have been used for like elements throughout the description of each figure. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. These terms are only used for the purpose of distinguishing one component from another.

For example, a first element may be termed a second element, and similarly, a second element may be termed a first element, without departing from the scope of the present invention.

The terms and/or include any combination of a plurality of related recited items or any of a plurality of related recited items.

It is understood that when an element is referred to as being "connected" or "connected" to another element, it may be directly connected or connected to the other element, but other elements may exist in the middle. It should be.

On the other hand, when an element is referred to as “directly connected” or “directly connected” to another element, it should be understood that no other element exists in the middle.

Terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention.

Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs.

Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in this application, it should not be interpreted in an ideal or excessively formal meaning. don't

Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings, but the same or corresponding components regardless of reference numerals are assigned the same reference numerals, and redundant description thereof will be omitted.

First, referring to FIG. 1, a procedure for preparing a milk beverage using a bellflower extract according to a preferred embodiment of the present invention will be described.

Figure 1 is a flow chart showing the order in which a milk beverage manufacturing method using a bellflower extract according to a preferred embodiment of the present invention is implemented.

As shown in FIG. 1, in the order in which the milk beverage manufacturing method using the bellflower extract according to a preferred embodiment of the present invention is implemented, first, the process of washing and cutting the bellflower corresponding to the raw material of the present invention is performed (S100) .

The process of washing and cutting the bellflower is not particularly limited, and the process of removing foreign substances attached to the bellflower and cutting it into a size that can be impregnated with honey to be performed later.

The size to be cut is not particularly limited as described above, but it is desirable to make the size as small as possible so that the honey impregnation is well done and the active ingredient of bellflower can be well extracted at high temperature and high pressure, but it is not limited thereto.

In particular, in the present invention, unlike the prior art, since the active ingredient of bellflower is extracted, not only the liquid but also the solid of bellflower can be used, so it may be more advantageous to reduce the size of the cut bellflower.

When the washing and cutting of the bellflower is completed, the cut bellflower is impregnated with honey to perform a primary reaction at high temperature and high pressure (S102).

This primary reaction is a process of first extracting the active ingredients of bellflower through a sugar needle extraction reaction in which bellflower is softened and impregnated with honey.

In addition, in order to extract the active ingredient from the conventional bellflower, an organic solvent such as alcohol or an additional fruit or other medicinal material had to be used, but in the present invention, sugar needle extraction using only honey is used.

On the other hand, when the primary reaction is performed at high temperature and high pressure by impregnating with honey rather than sugar, there may be a disadvantage in that the manufacturing cost of milk beverage is relatively increased, but in the present invention, unlike the prior art, bellflower solids after active ingredients are extracted Compared to the case of sugar needle extraction using sugar or other sugars, or the case of extracting active ingredients using organic solvents such as fruits, other medicinal materials, or alcohol, there is no significant difference in cost, or rather more It has the advantage of cost savings.

In addition, especially in the case of bellflower-specific fragrance, which is pointed out as a problem in the present invention, it is difficult to remove by conventional needle extraction such as sugar or extraction using organic solvents such as alcohol, but when honey is used as in the present invention, Since the fragrance can be greatly reduced, it is possible to use the bellflower extract in various ways.

On the other hand, as in the conventional sugar needle extraction, the present invention may also perform a process of aging the bellflower in honey for a certain period of time, but in the present invention, after impregnating the bellflower in honey, the first reaction of high temperature and high pressure is performed immediately Manufacturing time can also be saved.

And the temperature of the primary reaction is preferably 100 ° C. or more, and in the case of pressure, a pressure higher than the general atmospheric pressure is irrelevant, but it is preferably 50 kpa or more, which is the low pressure value of a general pressure cooker, and more preferably 100 kpa or more. It is more preferable.

In addition, it is preferable to be 30 hours or more and 48 hours or less of the first reaction time, but as described above, when the bellflower is impregnated with honey and then a separate impregnation aging process is performed, the first reaction time may be less than this, but limited thereto It is not.

However, if the first reaction time performed at a high temperature exceeds 48 hours, saponin, which is the most beneficial among the active ingredients of bellflower, may be destroyed, so it is preferable that the first reaction time does not exceed 48 hours.

When the first reaction is completed in this way, the second reaction is performed under a pressure of 100 ° C. or less, that is, a general atmospheric pressure condition without applying additional pressure (S104).

If the primary reaction was a process centered on extracting the active ingredient of bellflower through high temperature and high pressure, the secondary reaction is a process that enables not only extraction of the active ingredient but also concentration of the extracted active ingredient.

The secondary reaction is a process for extracting and concentrating the saponin component widely known to be beneficial to the body more intensively from bellflower, more preferably performing the secondary reaction at 60 ° C to 80 ° C for 10 to 15 hours. but not limited thereto.

When the secondary reaction process is completed, the reacted bellflower is separated into liquid and solid and mixed. At this time, the reacted bellflower is separated into liquid and solid, and each separately ripening process is performed (S106).

The use of the conventional bellflower extract used only the liquid extract extracted from bellflower.

However, in this case, there is a problem in that the amount of the bellflower extract is limited, and in particular, the solids are not used separately after the active ingredient is extracted, wasting resources and costs.

However, conventionally, the solid material after extracting the active ingredient from bellflower is not well used because a lot of the unique scent of bellflower leaves remains in the solid material, and the active ingredient is extracted using other substances or organic solvents such as alcohol, so it is difficult to use it. There were many problems that were difficult.

In particular, since the active ingredient is conventionally extracted from bellflower using an organic solvent, the solids after the active ingredient is extracted do not have a relatively large amount of active ingredient, so the value of utilizing this is not great.

However, in the present invention, by using sugar needle extraction using honey, the unique aroma and taste of bellflower is greatly reduced, and since the active ingredient is not extracted from bellflower using an organic solvent, relatively many active ingredients of bellflower are still left in the solid. do.

In the present invention, after separating the liquid phase and the solid material in order to use both liquid phase and solid material using these characteristics, aging is performed separately.

After separating the liquid phase and the solid matter, it is preferable to perform aging separately for each of them at a low temperature for 10 hours or more, but it is not limited thereto.

At this time, the temperature for aging is 5 ° C. or higher and may be a temperature of 60 ° C. or lower, which is the lowest temperature in the secondary reaction.

However, more preferably, it would be desirable to age in a temperature range of 5 ° C. or higher and 15 ° C. or lower, commonly called room temperature, without separate cooling or heating.

In the process of aging by separating the liquid phase and the solid material, it is preferable to set the aging time of the solid material longer than that of the liquid phase.

However, in the present invention, since the solids are not used as they are, but the solids are ground and mixed with the liquid, the solids may be ground before aging and then aged.

If the aging is performed after the solids are pre-pulverized in this way, the aging time may be further reduced even in the case of the solids, but it is limited thereto.

On the other hand, when the aging is completed by separating the liquid phase and the solid phase, a process of mixing the aged liquid phase and the solid phase is performed (S108).

As described above, the present invention not only uses the liquid phase of the bellflower extract, but also uses the solids of bellflower that remain after extracting the extract from the bellflower in liquid phase.

The solid material is pulverized and mixed with the liquid phase, and as described above, it is possible to pulverize in advance before performing the aging process and then age or pulverize in the process of mixing with the liquid phase after aging in a solid state.

On the other hand, the mixing of the liquid phase and the solid material can be performed using a general mixer or the like, and at this time, it is also possible to pulverize the solid material together with the mixing of the liquid phase and the solid material.

In particular, in the case of mixing the liquid and the solid together with the grinding of the solid, there is an advantage in that the mixing and grinding processes are performed together to reduce the process, but is not limited thereto.

On the other hand, it is obvious that the mixing ratio of the liquid and the solid and the degree of pulverization of the solid can be adjusted according to the taste of the consumer or the marketability of the product.

In particular, in FIG. 1, only the case of using a mixture of liquid and solid materials has been exemplified, but as described above, a milk beverage using the bellflower extract according to the present invention can be made by using only liquid or solid materials according to the consumer's preference. It is self-evident that there may be

That is, according to the consumer's preference, if a milk drink without solids is desired, only the liquid bellflower extract is mixed, or if a slightly chewy texture is desired due to the large amount of solids, only pulverized solids are mixed without the liquid phase of the present invention. It is also possible to prepare milk beverages by

Next, a milk beverage is prepared by mixing the liquid and the solid mixture with milk and mixing the bellflower extract (S110).

The mixing ratio of the bellflower extract and milk may be made by mixing 10 to 20% by weight of the bellflower extract in which the liquid and solid materials are pulverized and mixed based on 100% by weight of milk.

On the other hand, as described above, in the present invention, it is possible to use only one or both of the liquid and the solid, but even when only the liquid or only the solid is used, the weight ratio of the bellflower extract is preferably within the above-mentioned weight ratio.

However, in the case of using only solid materials, it is desirable to minimize the weight ratio of the above-mentioned bellflower extract and to maximize the weight ratio of the above-mentioned bellflower extract in the case of using only liquid, but is not limited thereto.

The bellflower extract in the present invention is low-molecularized through sugar needle extraction using honey, especially in the case of liquid, and is well mixed with milk without undergoing a separate treatment process.

However, since pulverized solids are also used, a beverage is prepared in a kind of colloidal state. If left as it is, separation of milk, liquid bellflower extract, and pulverized bellflower extract from solids may occur.

In addition, since sugar needle extraction was performed using honey, the bellflower extract used in the present invention has a relatively higher sugar content than conventional bellflower extracts.

Of course, it is possible to vary the mixing ratio of the bellflower extract and milk according to the user's taste or product quality, but it is necessary to minimize the separation of solids.

In addition, if the ratio of bellflower extract is too high, the sweetness is too high, so the so-called appeal effect as a health food to users is not great, and if the ratio of bellflower extract is too low, it is difficult to appeal to users as a taste and the active ingredient of bellflower Intake may also be relatively reduced.

Therefore, it is desirable to minimize the separation of solids without excessive sweetness. As a result of multiple precipitation experiments and taste tests with consumers, the mixing ratio of bellflower extract and milk is liquid based on 100% by weight of milk. The case where 10 to 20% by weight of the bellflower extract in which the pulverized and mixed with the solids is mixed is most preferable, but is not necessarily limited thereto.

In this way, it can be seen that the milk beverage prepared by the milk beverage manufacturing method using the bellflower extract according to a preferred embodiment of the present invention does not have a unique aroma of bellflower, and is particularly well mixed with milk.

In particular, in a taste test targeting consumers, it can be confirmed that there is no taste and aroma unique to bellflower to the extent that they do not recognize that the material is bellflower.

Milk beverages using these bellflower extracts have the advantage of being able to supplement other nutrients by milk while containing a number of saponins, which are the most important active substances contained in bellflowers nutritionally.

In addition, even when it is distributed as a product because the separation between the bellflower extract and milk does not occur well, users may feel less repulsive.

In addition, by using a relatively inexpensive root plant called bellflower, it is possible to produce the same effect as a health food using expensive plants such as ginseng. Moreover, in the present invention, after extracting active ingredients from bellflower, only liquid extracts are used There is an advantage in that the utilization value of bellflower can be further increased by using even the solids after extraction.

The preferred embodiments of the present invention described above have been disclosed for illustrative purposes, and those skilled in the art with ordinary knowledge of the present invention will be able to make various modifications, changes, and additions within the spirit and scope of the present invention, and these modifications, changes, and The additions should be viewed as falling within the scope of the following claims.

Claims

In the method for producing a milk beverage using a bellflower extract,

Washing and cutting bellflower;

Impregnating the washed and cut bellflower into honey and subjecting it to a primary reaction by applying heat and pressure;

Secondary reaction by applying heat and pressure lower than the first reaction to the first reaction bellflower;

Separating and maturing the secondary reacted bellflower into a liquid phase and a solid phase, respectively; and

A method for producing a milk beverage comprising mixing at least one of the aged liquid and solid extracts with milk.
According to claim 1,

In the step of first reacting by impregnating the washed and cut bellflower with honey and applying heat and pressure,

The method for producing a milk beverage, characterized in that the temperature of the first reaction is 100 ° C. or higher, the pressure is 50 kpa or higher, and the reaction time is 30 to 48 hours.
According to claim 1,

In the step of performing the second reaction by applying heat and pressure lower than the first reaction to the first reaction bellflower,

The method for producing a milk beverage, characterized in that the temperature of the secondary reaction is 60 ° C to 80 ° C, no pressure is applied separately, and the reaction time is 10 to 15 hours.
According to claim 1,

In the step of separating and maturing the secondary reacted bellflower into liquid and solid, respectively,

The method for producing a milk beverage, characterized in that the aging temperature is 5 ℃ to 60 ℃, and the aging time is at least 10 hours.
According to claim 1,

In the step of mixing at least one bellflower extract of the aged liquid and solid with milk,

In the case of mixing both the aged liquid and solid materials,

The step of first mixing the aged liquid and solid materials,

A method for producing a milk beverage, characterized in that the aged liquid phase and the aged solid material are pulverized and mixed.
According to claim 1,

Mixing at least one of the aged liquid and solid extracts with milk,

A method for producing a milk beverage, characterized in that by mixing 10 to 20% by weight of at least one bellflower extract of the liquid and solid with 100% by weight of the milk.
A milk beverage produced by the production method of claims 1 to 6.