KR100411021B1 - A drink containing the red ginseng, and a method for preparing thereof - Google Patents

Abstract

The present invention relates to a red ginseng beverage and a method for manufacturing the same, and more specifically, to contain the red ginseng concentrate and herbal medicines, antioxidants such as pycnogenol, taurine, etc. to relieve menopausal symptoms due to anti-aging and blood loss of women It relates to a red ginseng drink having and a manufacturing method thereof.

Red ginseng concentrate 1 to 3% by weight (w / v), herbal ingredient concentrate 2 to 6% by weight (w / v), pycnogenol 0.05 to 0.2% by weight (w / v), D- sorbitol 10 to 20% by weight (w / v), taurine 1-3 wt% (w / v), sweetener 0.01-0.05 wt% (w / v), vitamin B group 0.01-0.06 wt% (w / v), fruit flavor 0.05-0.15 weight It provides a red ginseng drink and a method of manufacturing the same consisting of% (w / v) and purified water.

Description

Red ginseng drink and its manufacturing method {A drink containing the red ginseng, and a method for preparing

The present invention relates to a red ginseng beverage and a method for manufacturing the same, and more specifically, to contain the red ginseng concentrate and herbal medicines, antioxidants such as pycnogenol, taurine, etc. to relieve menopausal symptoms due to anti-aging and blood loss of women It relates to a red ginseng drink having and a manufacturing method thereof.

In the modern life, humans are deprived of immunity due to various stresses, pollution, and naturally occurring aging phenomena, and aging proceeds. In particular, women are accompanied by menopausal disorders, which gradually begin after the age of 40, with symptoms such as menstrual irregularities, rough skin, and complexion.

Free radicals are oxygen that has a harmful effect on the body. Oxygen is an indispensable substance for humans. It is absorbed by the body when we breathe and generates energy in cells. At this time, some of the absorbed oxygen causes chemical reactions in the body to denature to toxic components, which is oxygen that is toxic. The denaturation is caused by freon gas, exhaust gas, food additives, food peroxides, chemicals, ultraviolet rays, electromagnetic waves, stress, and chemicals made of synthetic synthetic chemicals in the air pollutants. It has a strong oxidizing power that makes your body sick and promotes aging.

The human body has a physiologically active enzyme called Super Oxide Dismutase (SOD) that removes free radicals, but the most effective in increasing its ability to fight oxidation is to use foods that contain large amounts of antioxidants. How to eat.

Ginseng (ginseng) has been known since ancient times to quickly restore all the weakness and physical weakness of men and women and to supplement the function of the five human viscera. In addition, it has been known to remove toxins in the body and improve resistance to diseases that are likely to occur due to metabolic insufficiency, normalize skin function, and have excellent effects on tumors.

According to the study of the anti-aging efficacy of red ginseng free radicals play an important role in the degeneration of the tissue ^{_{(O 2 -, H 2 O}} 2, OH -, O 2) was to inhibit the non-saponin components of the harmful effects of red ginseng , which is O ₂ ^- reported to be due to the run out (消盡) effect of ginseng on (Seoul National University School of Medicine journal, 1984) was, hongsamjung as aging inhibitors reveal the existence of phenolic compounds and maltol components of the species of these components is effective exhaustion wherein It was also reported (Chinese Oriental Medical Symposium 1985).

Pycnogenol (Pycnogenol) is an isolated and purified active ingredient containing a large amount of antioxidants beneficial to the human body from the extract of pine bark growing on the coast of Bordeaux, France, US Patent No. 4,698,360 thrombosis, lack of concentration hyperactivity syndrome, It has been shown to have an effect on heart disease and stroke. Until now, clinical studies have shown that it is nontoxic, mutagenic, and carcinogenic.

Pycnogenol is a potent free radical scavenger because its main component is composed of flavonoids, which are powerful antioxidants. Flavonoids in pycnogenol belong to the flavonoids in polyphenols, proanthocyanidin, These are useful polyphenols such as catechin and epicathin. Pycnogenol is an antioxidant containing more than 40 organic acids and is known to be 100% water soluble and rapidly absorbed by the body.

For beverages containing red ginseng components, Ginseng berry red ginseng carbonated beverage (Korean Laid-Open Patent No. 1996-9697), red ginseng liquid and sugar containing red ginseng and sugars, and red ginseng powder coated on the surface (Korean Patent Publication No. 2001-35323) and the like, but the prior art is merely a beverage that improves the palatability of red ginseng by simply adding sugar to the red ginseng component.

Therefore, the present inventors have conducted research to broaden the application range of red ginseng, and can prepare red ginseng beverages that can cause synergistic effects on anti-aging effects of red ginseng by adding antioxidants such as herbal medicine, pycnogenol, taurine, etc. to red ginseng concentrate. The present invention was completed.

Accordingly, an object of the present invention is to provide a red ginseng beverage having red ginseng concentrate and antioxidants such as herbal medicine, pycnogenol, taurine and the like to relieve menopausal symptoms due to anti-aging and blood loss of women.

It is another object of the present invention to provide a method for preparing red ginseng drink having anti-aging effect and relieving menopausal symptoms due to blood loss of women by containing red ginseng concentrate and herbal medicine, pycnogenol, taurine and the like.

Red ginseng concentrate 1 to 3% by weight (w / v), herbal ingredient concentrate 2 to 6% by weight (w / v), pycnogenol 0.05 to 0.2% by weight (w / v), D- sorbitol 10 to 20% by weight (w / v), taurine 1-3 wt% (w / v), sweetener 0.01-0.05 wt% (w / v), vitamin B group 0.01-0.06 wt% (w / v), fruit flavor 0.05-0.15 weight It is characterized in that the red ginseng drink consisting of% (w / v) and purified water.

The red ginseng concentrate used in the present invention is a mixture of the red ginseng body and the ginseng at a ratio of 80:20, adding 5-10 times the purified water to the red ginseng and extracting and cooling the mixture for 7-9 hours at 70-90 ° C. three times. Each extract obtained by mixing was centrifuged at 8,000 rpm for 10-20 minutes, and then concentrated under reduced pressure at 65 ° C. or lower. It is preferable to use an extract having a moisture content of 36-40%. If you use more than% (w / v), there is a problem of strong taste and sedimentation, and if you use less than 1% by weight (w / v), you may not be aware of the flavor of red ginseng's unique taste and the problem may be reduced. .

The herbal medicines used as the raw materials of the herbal medicine concentrates are Angelica, Cheonggung, Sukjihwang and Baekjak, which have long been known to be effective in recovering women's postpartum fatigue and menstrual irregularities.

Herbal medicine concentrate used in the present invention is a herbal medicine mixed with Angelica, Cheonggung, Sukjiwang and Baekjak at the same ratio by adding 5-10 times the amount of purified water compared to the herbal medicine and three times the extraction process for 3-5 hours at 70-90 ℃ Each of the extracts obtained repeatedly was mixed and centrifuged at 8,000 rpm for 10-20 minutes at 15-25 ° C., and then concentrated under reduced pressure at 65 ° C. or lower. It is preferable to use an extract having a moisture content of 36 to 40%. If the herbal ingredient concentrate is used more than 6% by weight (w / v), the herbal flavor taste is too strong and there is a problem such as sedimentation, and when used below 2% by weight (w / v), the taste becomes weak and the efficacy expression is weakened. A problem arises.

Pycnogenol used in the present invention is potent antioxidant activity, anti-inflammatory action, enhancement of vitamin C in vivo action, improvement of cerebral blood flow disorder in elderly, skin care effect, improvement and treatment effect for chronic fatigue syndrome, etc. The antioxidant activity is about 20 times more effective than vitamin C in terms of free radical scavenging effect. The use of pycnogenol in excess of 0.2% by weight (w / v) exceeds the daily intake and raises the cost burden. There is a problem of lack of efficacy due to less than the daily intake when using less than 0.05% by weight (w / v).

Taurine (taurine) used in the present invention is a kind of amino acid contained in octopus, squid, etc., antioxidant activity, cardiac protection, removal of intracellular toxic substances, alcohol detoxification, promoting fat metabolism in adipose tissue, protecting brain cells, etc. Function of.

D-sorbitol (D-sorbitol) used in the present invention is a kind of sugar alcohol, makes it feel refreshing in the oral cavity when ingested, and when used in combination with artificial sweeteners because it produces calories like sugar, it can not be obtained only as artificial sweeteners Not only calories can be obtained, but the synergistic effect of sweetness and the sweetness of artificial sweeteners can be improved, and absorption in the intestine is slower than that of sugars, thus reducing the intake of vitamin B group.

Sweeteners used in the present invention is not only natural sweeteners such as sugar, glucose, honey, but also saccharine, cyclamate, aspartame, acesulfame-K, stevioside Both artificial sweeteners such as) may be used, but it is preferable to use low calorie sweeteners such as acesulfame-K, aspartame and the like.

Vitamin B group used in the present invention is preferably a mixture of B1 (thiamine), B2 (ribiflavin), B6 (pyridoxine, pyridoxal, pyridoxamine), B12 (cyanocobalamin), etc. Mixed preparations may be used.

In addition, the fruit flavor used in the present invention may be used Fruit mix rim pack, Pineapple mixflavor and the like.

Hereinafter, the content of the present invention will be described in detail through examples. However, the following examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not intended to be limited thereto.

<Example 1>

The body and red ginseng of red ginseng are mixed at a ratio of 80: 20, and purified water is added 10 times more than the red ginseng, and extracted by cooling (primary extraction) for 8 hours at 80 ° C. Add 5 times the amount of purified water to red ginseng, and extract the secondary and tertiary extracts and the primary extract, which were repeatedly cooled at 80 ° C. for 8 hours, and centrifuged at 8,000 rpm for 10 minutes. The red ginseng concentrate was obtained by concentrating under reduced pressure at 38%.

As a herbal medicine, Angelica, Cheongung, Sukji-hwang and Baekjak were mixed in equal proportions. 10 times the amount of purified water was added to the herbal medicine, extracted at 80 ° C. for 4 hours (first extraction), cooled, and the purified water was added to the remaining herbal medicine after the first extraction. After adding 5 times the amount and extracting the extract for 4 hours at 80 ℃, the secondary and tertiary extracts and primary extracts were cooled and mixed twice, centrifuged at 8,000 rpm for 10 minutes at 20 ℃, 65 ℃ or less The extract was concentrated under reduced pressure at to obtain a herbal ingredient concentrate having a water content of 38%.

2% by weight (w / v) of red ginseng concentrate obtained in the above process, 4% by weight of herbal ingredient concentrate (w / v), 0.1% by weight of pycnogenol (w / v), 15% by weight of D-sorbitol (w / v), 2% by weight taurine (w / v), 0.03% by weight acesulfame-K (w / v), 0.03% by weight vitamin B (w / v), 0.1% by weight (w / v Raspberry + Strawberry mixflavor) v) was mixed, homogenized by adding purified water, and then filled and packed in a beverage container and sterilized to prepare a red ginseng beverage.

<Example 2>

The body and red ginseng of red ginseng are mixed at a ratio of 80: 20, and purified water is added 10 times more than the red ginseng, and extracted by cooling (primary extraction) for 9 hours at 70 ° C. After adding 5 times the amount of purified water to red ginseng and extracting at 70 ° C. for 9 hours, the mixture of the secondary and tertiary extracts and the primary extract were cooled twice, centrifuged at 8,000 rpm for 15 minutes, and then 65 ° C. or lower. The red ginseng concentrate was obtained by concentrating under reduced pressure at 36% moisture content.

As a herbal medicine, Donggwi, Cheongung, Sukjihwang and Baekjak were mixed in equal proportions. 10 times the amount of purified water was added to the herbal medicine and extracted (primary extraction) for 5 hours at 70 ° C, and then purified water was added to the remaining herbal medicine after the first extraction. After adding 5 times compared to the extraction process for 5 hours at 70 ℃, the secondary and tertiary extracts and primary extracts were cooled and mixed twice, centrifuged at 8,000 rpm for 10 minutes at 20 ℃, 65 ℃ or less The extract was concentrated under reduced pressure at to obtain a herbal ingredient concentrate having a water content of 40%.

3% by weight (w / v) of red ginseng concentrate obtained in the above process, 2% by weight (w / v) of herbal ingredient concentrate, 0.05% by weight (w / v) of pycnogenol, 10% by weight of D-sorbitol (w / v), 1% by weight of taurine (w / v), 0.05% by weight of acesulfame-K (w / v), 0.06% by weight of vitamin B group (w / v), 0.15% by weight of raspberry + Strawberry mixflavor (w / v) v) was mixed, homogenized by adding purified water, and then filled and packed in a beverage container and sterilized to prepare a red ginseng beverage.

<Example 3>

The body and red ginseng of red ginseng are mixed at a ratio of 80: 20, and purified water is added 10 times more than the red ginseng, and extracted by cooling (primary extraction) at 90 ° C. for 7 hours. After adding 5 times the amount of purified water to red ginseng and extracting the mixture for 2 hours at 90 ° C., the mixture of the secondary and tertiary extracts and the primary extract were cooled and centrifuged at 8,000 rpm for 20 minutes. The red ginseng concentrate was obtained by concentrating under reduced pressure at 36% moisture content.

As a medicinal herb, Angelica, Cheongung, Sukji-hwang and Baekjak were mixed in equal proportions, and purified water was added 10 times more than the herbal medicine and extracted (first extraction) at 90 ° C. for 3 hours, cooled and then purified water was added to the remaining herbal medicine after the first extraction. After adding 5 times the amount and extracting the mixture for 2 hours at 90 ℃, the secondary and tertiary extract and the primary extract was cooled and mixed twice, centrifuged at 8,000 rpm for 10 minutes at 20 ℃, 65 ℃ or less The extract was concentrated under reduced pressure at to obtain a herbal ingredient concentrate having a water content of 40%.

1% by weight red ginseng concentrate (w / v) obtained in the above process, 6% by weight herbal extract (w / v), 0.2% by weight pycnogenol (w / v), 20% by weight D-sorbitol (w / v), Taurine 3 wt% (w / v), Acesulfame-K 0.01 wt% (w / v), Vitamin B group 0.01 wt% (w / v), Fruit flavor (Raspberry + Strawberry mixflavor) 0.05 wt% (w / v) was mixed, homogenized by adding purified water, and then filled and packed in a beverage container and sterilized to prepare a red ginseng beverage.

<Test Example>

In order to evaluate the palatability and convenience of taking red ginseng beverage according to the present invention, the results of the sensory test are shown in Table 1, but the higher the value, the better.

The sensory test was conducted to evaluate the overall taste, convenience, and merchandise of the red ginseng beverages prepared in Examples 1 to 3 using a 5-point scale method for 20 males and females 20-60 years old. The control group used commercially available herbal medicine and red ginseng drink that does not contain pycnogenol.

TABLE 1 Sensory test result

division Example 1 Example 2 Example 3 Control A comprehensive taste 4.2 4.1 4.2 3.4 convenience 4.3 4.4 4.4 4.3 Merchandise 4.8 4.7 4.7 4.5

Red ginseng drink according to the present invention contains antioxidants such as red ginseng concentrate and herbal medicine, pycnogenol, taurine, etc. to have anti-aging and menopausal symptoms, as well as additives such as sweeteners, vitamins and fruit flavors. Convenience of taking is improved and can be used as a health drink.

Claims (4)

Red ginseng extract 1 ~ 3 wt% (w / v), herbal ingredient concentrate 2 ~ 6 wt% (w / v), pycnogenol 0.05 ~ 0.2 wt% (w / v), D-sorbitol 10-20 wt% (w / v), 1 to 3% by weight of taurine (w / v), 0.01 to 0.05% by weight (w / v) sweetener, 0.01 to 0.05% by weight (w / v) of vitamin B group, 0.05 to 0.15% by weight of fruit flavor ( w / v) and purified red ginseng drink. The method of claim 1, Red ginseng drink characterized in that the water content of the red ginseng concentrate and the herbal ingredient concentrate is 36 to 40%. The method of claim 1, Herbal ingredient concentrate is red ginseng drink, characterized in that the mixture of Angelica, Cheonggung, Sukjiwang and Baekjak in the same amount. Mix the extracts of red ginseng and the ginseng at a ratio of 80: 20, add 5-10 times the purified water to red ginseng, extract the mixture for 7-9 hours at 70-90 ° C, and cool it three times. Red ginseng extract extraction step of centrifuging at 8,000 rpm for 10-20 minutes and concentrating under reduced pressure at 65 ° C. or lower to obtain a concentrate having a water content of 36-40%; Mix the extracts obtained by repeating the process of extracting Angelica, Cheonggung, Sukjihwang and Baekjak at the same amount, adding 5-10 times the amount of purified water to the herbal medicine and extracting it for 3-5 hours at 70-90 ℃. A herbal extract extraction step of centrifuging at 15-25 ° C. at 8,000 rpm for 10-20 minutes and concentrating under reduced pressure at 65 ° C. or lower to obtain a concentrate having a water content of 36 to 40%; Pycnogenol, D-sorbitol, taurine, sweetener, vitamin B group and fruit flavors are mixed in the red ginseng concentrate and herbal ingredient concentrate obtained in the above process, homogenized by adding purified water, and then filled and packed in a predetermined container and sterilized. Red ginseng beverage manufacturing method characterized in that.